FI91351B - Method for producing a hard sweet consisting principally of xylitol and lactitol - Google Patents

Abstract

The invention concerns a hard confectionery product consisting essentially of xylitol and maltitol, the product containing at least 45 to 65 % by weight of xylitol. The invention also concerns a method for producing the said hard confectionery product by heating a mixture comprising 5 to 20% by weight of xylitol, 85 to 70 % by weight of lactitol and under 15% by weight of other sugar alcohols, and small amounts of water, to a temperature of 170 to 175 degree C, allowing the formed melted substance to cool to a temperature of between 150 and 120 degree C, adding 30 to 60% by weight of xylitol powder while stirring, and finally shaping the mixture to obtain a confectionery product, for example a sweet.

Description

91351

A process for preparing hard candies containing mainly xylitol and lactitol

The invention relates to a process for the preparation of hard caramels containing mainly xylitol and lactitol.

Traditionally, hard caramels are made by concentrating solutions containing mainly sucrose and glucose syrup to a low water content. This gives a product with a "glassy" structure. Since both sucrose and glucose syrup are good sources of energy for bacteria that cause tooth decay, attempts have been made to replace these substances with more tooth-friendly substances such as sorbitol and, above all, xylitol. However, it has proven difficult to prepare xylitol-rich hard candies.

Finnish patent No. 61,265 discloses a process for preparing hard candies containing xylitol. According to a known method, xylitol-20 is started from a melt to which xylitol powder is added in an amount of 10 to 30% by weight, based on the total amount of caramel pulp, at a temperature of at most about xylitol melting point (96 ° C). The resulting mixture is poured into molds and allowed to cool; the known method is thus not continuous.

25 In addition, the known method is technically difficult and has not been applicable industrially.

It has now been found that xylitol-rich hard caramels can be prepared by heating a mixture containing 5-20% by weight of xylitol, preferably 7-10% by weight of xylitol, 85-70% by weight of lactitol and less than 15% of other sugar alcohols. and small amounts of water, to a temperature of 170 to 175 ° C, by allowing the melt formed to cool to a temperature between 105 and 120 ° C, preferably 110 to 115 ° C, and then rapidly adding 2 to 60 to 60% by weight of xylitol powder, preferably 35% by weight. - 55% by weight, based on the amount of the mixture, while stirring thoroughly, and shaping the resulting mixture into a confectionery product, such as caramel.

The method according to the invention is continuous.

The confectionery product according to the invention contains at least 45 to 65% xylitol, preferably 50 to 55%, and can be flavored with flavors known per se for use in confectionery. The outer shell of the product is preferably 10 xylitols, whereby the xylitol content can rise up to more than 90%.

The shaping machine can be a rolling machine, a stuffing caramel line, and a toffee, cutting and wrapping machine.

The lactitol source is preferably lactitol mono- or dihydrate (e.g. "Lacty M" and "Lacty", manufactured by CCA Biochem b.v., The Netherlands).

The addition and mixing of the xylitol powder can be carried out, for example, in a Z-mixer or an extruder-mixer. Mixing should take place quickly (30 to 20 seconds to 2 minutes) and efficiently; however, during mixing, the temperature of the pulp must not exceed 96 ° C.

Example 1

A mixture of 700 g of lactitol and 200 g of xylitol, as well as small amounts of water, was heated to 170 ° C and then cooled to 1-12 ° C. The moisture content of the mixture was 1.3%. To the mixture were quickly added 1100 g of xylitol powder and 4 ml of mint aroma, and mixed thoroughly; the temperature of the mixture was kept below 65 ° C. The mixture was then cooled to about 42 ° C, after which the mass was formed in a cold rolling machine, and the shaped product was wrapped.

Example 2

The shaped product (granules) of Example 1 was placed in a granule boiler and uniformly moistened at 75 ° C with xy-91351 3 lithium syrup prepared by mixing 16.5 kg of xylitol in 7.3 liters of water, heating to 120 ° C and adding 1.25 kg of gum arabic solution (50% gum arabic and 50% water; 70 ° C). Fine-divided xylitol was sprinkled on a rotating kettle, which bound to the granular elements, forming a glossy surface layer. The coating was repeated twice, after which the product was post-dried, polished and packaged.

Claims (3)

A process for preparing a cure, mainly of xylitol and lactitol-resistant sweetening product, characterized in that a mixture containing 5-20 wt.% Xylitol, 85-70 wt.% Lactitol, and less than 15 wt. % of other sugar alcohols, as well as small amounts of water, are heated to a temperature of 170 -175 ° C, the resulting melt is allowed to cool to a temperature 10 of 105-120 ° C, preferably 110-115 ° C, whereupon the melt is rapidly added to 30-60% by weight. -% xylitol powder, calculated on the amount of mixture, with simultaneous careful stirring, and finally the resulting mixture is formed into a sweetening product, such as a caramel. 15 2. A process according to claim 1, characterized in that a mixture containing 7-10% by weight xylitol, 80-75% by weight lactitol, and under 15% by weight other sugar alcohols, as well as small amounts of water, is heated to a temperature of 170 DEG-175 DEG C., the resulting melt is allowed to cool to a temperature of 110 DEG-115 DEG C., whereupon to the melt is rapidly added 35-55% by weight, preferably 50-55% by weight xylitol powder, calculated on the amount of mixture, at the same time. careful stirring, preferably in an extruder mixer, and finally the resulting mixture is cooled to a temperature clearly below 96 ° C, and formed into a sweetening product, such as a caramel. 3. A process according to claim 1 or 2, characterized in that the product obtained is provided with an outer shell of xylitol.