FR2846518A1 - Sugar-free boiled sweets, optionally containing a pharmaceutical, consist of a mixture of branched maltodextrin and isomalt and have excellent storage stability - Google Patents

Abstract

Sugar-free boiled sweets comprise a sweetening composition (A) of (by weight, dry basis) 10-40, best 15-25, % branched maltodextrin (MD) and the balance isomalt. MD contains 15-35 % 1-6 glucosidic bonds; reducing sugar content below 20 %; index of polymolecularity below 5; and number average molecular weight (Mn) not over 4500. An Independent claim is also included for a syrup having the same composition (dry basis) as (A).

Description

SUGAR COOKED SUGAR SWEET

  The present invention relates to a new sugar-free baked sugar candy, intended in particular to be sold without individual packaging or, at the very least, for which the risks of sticking to the wrapping paper are very limited. In particular, the present invention relates to a new sugar-free isomalt baked sugar obtained using an appropriate amount of branched maltodextrins

of part of the isomalt.

  Cooked sugars, also commonly called sweets

  hard, are solid and essentially amorphous confectionery products. They are obtained by extensive dehydration of carbohydrate syrups.

  Generally, the mixture of powdered sucrose and concentrated syrups of starch hydrolysates is cooked, in proportions varying from approximately 40/60 to approximately 65/35 by commercial weight. These mixtures usually contain sufficient water to dissolve all of the sucrose crystals. These mixtures are then cooked to 1301500C at atmospheric pressure to evaporate most of the water, then the cooking is finished under vacuum to further lower the water content and bring it to a value generally less than 3%. . The plastic mass thus obtained is then cooled, until a temperature between 125 and 1400 ° C. is reached in the case of a mold casting process, or a temperature between 90 and 1150 ° C. in the case of a forming process. on rolls or extrusion. At this stage, various substances such as flavorings, colorings, acids, plant extracts, vitamins, active pharmaceutical ingredients are then added. After forming or pouring the baked mass and after returning to room temperature, boiled sugars having a texture and appearance similar to

those of a glass.

  The essential market for boiled sugars is still today made up of so-called "sugar" products prepared from syrups of non-hydrogenated carbohydrates. There are also essentially amorphous boiled sugars known as "sugar-free" or with polyols, obtained in an identical manner to that described above, but by using syrups of hydrogenated carbohydrates and by cooking at a higher temperature, in order to dehydrate. even more the cooked mass. These carbohydrate syrups are generally maltitol or isomalt syrups in solution. Cooked sugars are asked to be stable over time, that is to say to evolve as little as possible from the time they are produced until the time when they are consumed, and this in order to remain products

attractive and pleasant on the palate.

  However, boiled sugars are unfortunately not

  thermodynamically stable products.

  The importance of their evolution depends essentially on their compositions after manufacture but also on the

  conditions under which they are kept.

  Firstly, boiled sugars can become sticky products during storage. When they are foil-wrapped, it becomes difficult if not impossible to remove their wrapping papers before consuming them. They can also gain mass without staying

  even more annoying.

  We explain this problematic evolution towards a sticky and syrupy state by surface phenomena.

  and / or by phenomena in depth.

  Surface phenomena originate from the hygroscopic nature of boiled sugars. It is known in fact that boiled sugars, produced almost anhydrous in essence, have always very low equilibrium relative humidities, clearly lower than the usual ambient relative humidities for storage. This explains why a recovery in water necessarily takes place on the surface of the candies as soon as they are and remain exposed to the air, as is the case for lollipops for example. When this water uptake is large enough, it tends to liquefy the surface of the candies 15 and to impart a sticky nature to them. This development appears all the more quickly as the

  boiled sugars have a low water content.

  The phenomena in depth, which therefore do not concern only the surface but the entire mass of the candies, have a thermal origin. More precisely, it is appropriate for these phenomena to take place that the storage temperature somewhat exceeds the glass transition temperature of the cooked sugar. The glass transition temperature is the temperature at which, on heating, a glassy and solid cooked sugar becomes an amorphous syrupy liquid. It is well understood that a cooked sugar can be subject to distortion, or even to a complete flow, when its storage temperature is high and its glass transition temperature rather low. The product initially dry to the touch becomes sticky. It should be noted that the more water in the cooked sugar, the more it is subject to a risk of evolution of this nature during

its conservation.

  In conclusion, in order to prevent the boiled sugars from becoming sticky during storage, it has always appeared necessary for their water content to be

neither too weak nor too strong.

  Secondly, boiled sugars may have a tendency during storage to crystallize in an uncontrolled manner and thereby lose their very attractive glassy appearance, thus more closely resembling barley sugars, very different from the confectionery products to which is interested in the context of the present invention. This crystallization can take place only on the surface of the candy or also in the heart

candy.

  The surface crystallization inevitably requires significant water uptake and corresponding to a stage of evolution complementary to that described above. It also requires a sufficient concentration of crystallizable molecules, generally sucrose molecules, in the liquefied peripheral layer. When these two

  conditions are met, we then observe a crystallization which takes place from the surface of the candy towards its center. This phenomenon, when uncontrolled, is known as filming. It makes the candies 25 completely opaque and white.

  Crystallization can also take place very directly in the heart of boiled sugar if it is very rich in water or if the storage temperature is too high. Under these conditions, the cooked sugar then exhibits excessive softness and can no longer be considered as a true solid. It is rather a liquid supersaturated with crystallizable molecules whose evolution towards a crystalline state is inevitable and almost spontaneous. Specialists call this type

  of crystallization under the term of graining.

  Ultimately, so that the boiled sugars are not unstable and do not become over time 5 sticky products or turned or grained, it always seemed imperative to adjust on the one hand their water content, and on the other apart from their content of crystallizable molecules, that is to say generally their sucrose content. To this end, the use of particular cuts of

  dextrins of molecular weight between 1000 and 8000 daltons as anti-crystallizing agent for the preparation of boiled sugars mixed with sugars or poorly soluble polyols has been proposed in document EP 954 982 of which the Applicant is the holder.

  At the end of their manufacture, the cooked sugars obtained are either individually wrapped before being put in sachets, or put directly in sachets or in cardboard boxes without individual packaging. In the latter case, the boiled sugars are said to be naked,

say without individual packaging.

  Among the solutions existing at the present time in order to be able to produce cooked sugars sufficiently stable to humidity and to heat so that they can be sold naked, the solution consisting in making cooked sugars based on isomalt is the most satisfactory. This solution is described in the

document WO 97/30598.

  However, isomalt has the drawback of producing overly fluid baked goods, which is particularly troublesome for confectioners as regards the formation of candies. In addition, boiled sugars predominantly based on isomalt tend to

graining in time.

  A solution was then proposed to this technical problem, described in document WO 01/03513, which consists in making candies based on syrups of hydrogenated starch hydrolysates and isomalt. 5 However, the viscosity of the cooked masses thus obtained is still insufficient, it is around 30 Pa.s at 940C. In addition, the cooked sugars prepared using more viscous syrups (about 533 Pa.s) are very hygroscopic. In addition, the boiled sugars thus prepared based solely on polyols can generate

laxativity issues.

  The document "The Manufacturing Confectioner Vol.75, N0 11, 1995, pages 65-73" demonstrates that the 15 boiled sugars prepared with 80% isomalt and 20% of a

  hygroscopic polyol have a hygroscopicity higher than that of cooked sugars prepared with 100% isomalt.

  According to this document, it is possible to limit the recrystallization of -isomalt by adding bulking agents such as in particular polydextrose. However, the latter does not significantly improve

the viscosity of the cooked dishes.

  Among the numerous bulking agents which can be added to the baked mass, gum arabic has been proposed in particular in document EP 0 094 292 of which the Applicant is the holder. Gum arabic is particularly suitable for reducing the hygroscopicity of cooked sugars and for increasing the viscosity of cooked masses. However, the cooked sugars thus prepared have the disadvantage of shrinking and deforming

after pouring into starch.

  At the present time, therefore, there are no technically or economically viable solutions allowing the manufacture of sugar-free confectionery, exhibiting the stated qualitative characteristics.

upper.

  On the strength of this observation, the Applicant endeavored to remedy this deficiency while giving itself as an essential objective 5 to improve the viscosity of isomalt-based syrups as much as possible, while maintaining the stability of boiled sugars during storage, and by improving their nutritional quality and in particular their digestive tolerance. The Applicant then sought to select, from among the numerous load agents available on the market, a load agent capable of

  to perform the functions which have just been described.

  It is after many attempts that the Applicant has had the merit of finding that, surprisingly and unexpectedly, the substitution of part of the isomalt by

  the same part of particular branched maltodextrins made it possible to easily prepare, without viscosity problem, boiled sugars without sugar very well tolerated, possibly of low caloric value, excellent storage stability and being able to be sold naked.

  The subject of the invention is therefore a cooked sugar without isomalt sugar, characterized in that it comprises a sweetening filler comprising 10 to 40%, preferably 10 to 30% and even more preferably 15 to 25% of maltodextrins branches with between 15 and 35% of glucosidic bonds 1- * 6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and an average molecular mass in number Mn at most equal to 4500 g / mole, the 30 complement to 100% of said charge consisting of isomalt. Isomalt for the purposes of the present invention means the products obtained by hydrogenation of isomaltulose, which comprise either a mixture

  equimolar of 6-O-c-D-glucopyranosyl-D-sorbitol (1.6 GPS) and 1-O-x-Dglucopyranosyl-D-mannitol (1.1 GPM), ie a mixture of 1.6 GPS; 1.1 GPM and 1.1 GPS (1-O-m-Dglocopyranosyl-D-sorbitol).

  By "branched maltodextrins" is meant within the meaning of the present invention the maltodextrins described in document EP-A-1,006,128 of which the Applicant is the holder. These branched maltodextrins exhibit an indigestibility character which has the consequence of reducing their calorific value, by preventing their

  assimilation in the small intestine. Their low content of molecules with a low degree of polymerization ("DP") also contributes to their low caloricity.

  Their high content of glucosidic linkages 1-> 6 has the consequence of lowering their cariogenic power by reducing their assimilation by the microorganisms of the oral cavity. This high rate of 1-6 bonds also gives them very special prebiotic properties: it has indeed appeared that bacteria from the cecum and colon of humans and animals, such as butyrogenic, lactic or propionic bacteria metabolize highly branched compounds. On the other hand, these branched maltodextrins promote the development of bifidogenic bacteria to the detriment of undesirable bacteria. This results in properties all

  very beneficial for the health of the consumer.

  Molecules of similar structure and / or functionalities such as the highly branched maltodextrins described by the Applicant in patent application No. FR-02 06952 could have satisfied the criteria sought according to the invention. Indeed, in the case of molecules of high molecular weight, one would have thought that they could be suitable in the preparation of

  cooked sugars in order to improve in particular the viscosity of the cooked masses. However, these maltodextrins are unstable during cooking: there is a degradation of the product at the usual cooking temperatures resulting in a strong coloring of the syrups, accompanied by a formation of unacceptable foam for the preparation of cooked sugars.

  Likewise, high molecular weight oligosaccharides which can constitute an intake of indigestible fibers such as inulin in particular have been found not suitable for the preparation of boiled sugars because of their instability at high temperature but also of their degradation. in an acidic environment (many boiled sugars indeed contain organic acids such as

citric acid).

  In fact, and as described in the document EP 720 820 of which the Applicant is the holder, the use of maltodextrins with DE less than 44 which contain large quantities of high molecular weight polysaccharides is deemed unsuitable for the preparation of 20 boiled sugars. because of their too high viscosity, but also of their particularity of becoming too elastic of

  the same way as gum arabic compounds.

  Without wishing to be bound by any theory, the Applicant believes that the parameters of particular molecular weight, associated with a specific branching of said branched maltodextrins are essential criteria in the choice of a bulking agent which is well suited for the preparation of cooked sugars. according to the invention. According to a preferred variant of the present invention, said branched maltodextrins have a reducing sugar content of between 2 and 5% and an Mn of between 2000 and 3000 g / mole and can

  be, in whole or in part, hydrogenated.

  The cooked sugar according to the invention preferably has a water content of less than 4%, and more

  preferably still less than or equal to 2%.

  As regards the sweetening charge of the cooked sugar according to the invention, this preferably represents 90 to 99% by weight of the cooked sugar.

  It is possible to add to these sugars cooked by

  example of pharmaceutical active ingredients, colorings, intense sweeteners, flavorings, organic food acids.

  The present invention also relates to a syrup suitable for the preparation of boiled sugars without sugar, characterized in that it comprises by dry weight 10 to 40%, preferably 10 to 30% and even more preferably to 25% of branched maltodextrins having between 15 and 35% of glucosidic bonds 1- * 6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and an average molecular mass 20 in number Mn at most equal to 4500 g / mole, the complement 100% of said syrup consisting of isomalt. Such a syrup is capable, in accordance with the present invention, of imparting a high viscosity to the baked mass allowing easy processing, while conferring low hygroscopicity and very good storage stability for cooked sugars produced by this syrup. It also provides fiber

  particularly advantageous for the consumer.

  No syrup of the prior art, comprising isomalt, made it possible to meet all of these requirements. According to the invention, below 10% of maltodextrins branched into said syrup, that is to say when it comprises more than 90% by dry weight of isomalt, the cooked sugars obtained have a satisfactory stability but the

  terracotta is insufficiently viscous.

  Beyond 40% of branched maltodextrins, that is to say when the syrup comprises less than 60% by dry weight of isomalt, the viscosity of the cooked mass is markedly improved, but the stability of the boiled sugars is insufficient. According to an advantageous variant, the syrup according to the invention has a dry matter of between 60

and 80%.

  The best results have been obtained with a syrup comprising by dry weight 20% of branched maltodextrins and 80% of isomalt, and a dry matter of 75%. 15 Such a syrup has a viscosity at 1300C greater than Pa.S, whereas a syrup of the same dry matter but composed only of isomalt present at this temperature

a viscosity close to 5 Pa.S.

  The invention further relates to a process for the preparation of sugars cooked without sugar with isomalt, characterized in that it comprises the steps of: a) preparation of a mixture comprising, the 25 percentages being expressed by weight by relative to the dry matter, from 10 to 40%, preferably from 10 to 30%, and more preferably still from 15 to 25% of branched maltodextrins having between 15 and 35% of glucosidic bonds 1-> 6, a content of reducing sugars less than 20%, a polymolecularity index less than 5, and a number-average molecular mass Mn at most equal to 4500 g / mole, the complement to 100% of said syrup consisting of isomalt; b) cooking said mixture so as to obtain a cooked mass having a water content of less than 4%; c) cooling said baked mass and shaping by molding or casting so as to

get a cooked sugar.

  As regards the preparation of the mixture, it is possible to use isomalt and maltodextrins connected in the form of powders to which a little water is added directly in the cooker, it is also possible

use syrups directly.

  According to a preferred variant, the mixture is prepared so as to obtain a dry matter before cooking of between 60 and 80%, preferably between 70

and 80%.

  The cooking of said mixture is carried out according to the practices known to those skilled in the art, at a temperature

  sufficient to obtain a final water content of the boiled sugar of less than 4%, and preferably less than or equal to 2%. As an indication, a temperature of 1800C at atmospheric pressure is suitable, or else temperatures below 1800C and under vacuum.

  After cooking said mixture, one or more ingredients chosen from the group consisting of flavorings, intense sweeteners, acids, pharmaceutical active ingredients, minerals such as calcium or

magnesium, dyes.

  The cooked mass obtained in accordance with the process according to the invention has a viscosity quite comparable to conventional cooked, in particular based on sucrose, which constitutes an obvious advantage for the

  handling and shaping thereof.

  The baked mass is then cooled to a temperature of about 60 to 700 ° C., then it is shaped by casting or forming according to current practices. The cooked sugar thus obtained is then packaged with or

  without individual packaging, for example in cardboard boxes.

  The cooked sugar thus prepared has a content of

  water less than 4%, preferably less than or equal to 10 2%. It has very good storage stability.

  Other features and benefits of the

  The present invention will appear clearly on reading the examples which follow, given by way of illustration and in no way limitative.

  EXAMPLE 1 preparation of boiled sugars according to the invention. Sugars cooked with isomalt are prepared in accordance with the invention, substituting increasing fractions.

  of isomalt by branched maltodextrins.

  The branched maltodextrins used for these tests have between 15 and 35% of glycosidic bonds 1-6, a reducing sugar content of between 2 and 5%, a polymolecularity index of less than 5 and an average molecular mass in number Mn of between 2000 and 3000 g / mole: Reducing sugars 2.3 Mn (g / mole) 2480 Mw (g / mole) 5160 Link 1, 2 (%) 10 Link 1.3 (%) 12 Link 1.4 (%) 49 Connection 1.6 (%) 29 The following syrups are prepared: o Sucrose control% sucrose + 50% ROCLYS A3879F / t of oC cooking = 15 o Isomalt control% Isomalt on dry / t of cooking = 180 C o 1% Isomalt test + 10% branched maltodextrins t cooking = 180 C o Trial 2% Isomalt + 20% branched maltodextrins t cooking = 180 C o Trial 3% Isomalt + 30% branched maltodextrins t cooking = 180 C dry / dry / dry dry / o Test 4% Isomalt + 40% maltodextrins t cooking = 180 C connected to dry / All mixtures are made at 75% DM, and are cooked in a cooker at the temperatures indicated, so that

  obtain water contents lower than 3%. The cooked masses are placed on a cold table and shaped.

  Stability of boiled sugars> Glass transition temperature (Tg) and water contents T of cooking T Content (Oc) (%) water Tg (C) Control 155 C 2.7 53.9 sucrose Control Isomalt 180 C 2 48.2 Trial 1 (10% malt. 180 C 1.8 50.9 branched) Trial 2 (20% malt. 180 C 1.8 53.1 branched) Trial 3 (30% malt. 180 C 1.7 60.4 branched ) Trial 4 (40% malt. 180 C 1.6 67.3 connected) At the same cooking temperature (180 C), the higher the rate

  of branched maltodextrins is important, the lower the water content of boiled sugars and the high Tg.

  The glass transition temperature Tg is a predictive criterion for the stability of cooked sugars: the higher it is, the better the stability.

  Storage stability * Hygroscopicity - The uptake of raw boiled sugars in water has been

  evaluated for 10 days at 66% RH - 20 C and 70% RH 15 30 C.

  - Results: The least hygroscopic boiled sugars are those composed of 100% Isomalt on dry. The higher the rate of substitution of Isomalt by branched maltodextrins, the greater the hygroscopicity of the boiled sugars. Test 1 (10% of maltodextrins plugged in dry) is therefore the one whose behavior

  is closest to the Isomalt control.

  Appearance of boiled sugars after 10 days of storage

At 66% RH / 20 C

At 70% RH / 30 C

  Sucrose control Isomalt control Test 1 (10% malt. Connected) Test 2 (20% malt. Connected) Test 3 (30% malt. Connected) Test 4 (40% malt. Connected) 0 = absence + = light ++ = important Tests 1 to 4 have a behavior very close to the Isomalt control (no deformation, slight graining, do not stick to the cup after the 10 days of testing) Click-Box test The boiled sugars tested are packaged in boxes ( click-box) filmed placed in an oven conditioned at 70% RH - 300C. Each test is packaged in two different boxes: one is shaken every day for 10 days to assess the stickiness of the cooked sugars (mobile candies or not);

  - the other is only shaken after 10 to 15 days of storage.

  -> Results concerning the boxes shaken every day D + 1 D + 2 D + 7 D + 10 Sucrose control 3 3 4 4 Isomalt control 1 0 0 0 Trial 1 (10% malt. 12 0 0 0 connected) Trial 2 ( 20% malt. 2 2 0 2 branched) Trial 3 (30% malt. 2-3 2-3 3 3-4 branched) Trial 4 (40% malt. 1 1-2 3 4 branched)

  0: no bonding - 1: peels off in one shake 2: peels off in a few shakes - 3: comes off with difficulty - 4: does not peel off.

  The test containing 10% of branched maltodextrins behaves in this test in the same way as the 100% Isomalt control and the packaging in cardboard boxes is therefore perfectly suited to it. Clic5 box packaging is also possible with 20% of branched maltodextrins (Trial 2), since the boiled sugars hardly stick and are very easily individualized by

some jerks.

  Beyond 20% substitution of Isomalt by the 10 branched maltodextrins, boiled sugars require a

individual packaging.

  -> Results for boxes shaken only after 10 days | Observations Sucrose control Cooked sugars completely stuck Isomalt control Cooked sugars peeled Test 1 (10% malto. Cooked sugars peeled branched) Test 2 Some boiled sugars stuck in (20% malto. The bottom, the rest being peeled branched) Test 3 Some boiled sugars glued in (30% malto. bottom, easy to take off plugged in) Trial 4 (40% malto. Cooked sugars glued in the bottom plugged in) These observations confirm that it is possible to substitute up to 20% of Isomalt by branched maltodextrins while leading to cooked sugars which can be packaged in a click-box without them

stick together.

  From 30% substitution, clicbox packaging is no longer possible, but cooked sugars can

  be individually wrapped without risk of sticking.

  > Conclusion From the point of view of stability, the substitution of Isomalt with 10 to 40% of branched maltodextrins according to the invention is entirely possible. The best results are obtained with a 10-20% substitution. From 30% substitution, cooked sugars must be twisted, but these do not present a risk

gluing to the packaging.

  3. Viscosity of the cooked materials The viscosity of the various syrups is measured using a viscometer, expressed in Pa.s as a function of the temperature. The results are given in the following table: Temperature C 130 140 150 155 160 170 Isomalt control 5.1 2.96 1.8 1.3 0, 95 0.55 Control 72.5 27.5 12 7.5 4, 78 1.95 sucrose Trial 1 13.74 7.62 4.35 3.2 2.25 1.25 Trial 2 29.61 15.04 7.65 5.6 3.7 2 Trial 3 105.79 50, 77 25.25 17 11.2 5.4 Trial 4 394.96 165.54 70.3 45 28.2 12.4> Results: Substitution of branched maltodextrins viscosity of the cooked mass.

  % improves Isomalt somewhat by the At the substitution rate of 20%, the viscosity profile is close to that of the sucrose control (viscosities significantly greater than the viscosities of the Isomalt control), but the viscosity at deposition 5 on the table cold (= at 1750C) remains less than

  that of the sucrose control (= at 1500C).

  To obtain a viscosity similar to that of the sucrose control, the tests at 30 and

  % substitution is more appropriate.

  The viscosities obtained with the syrups according to the invention are much higher than the syrups of the prior art, and in particular those described in the document WO 01/03513, which are of the order of 30 Pa.s at 940C, therefore less than 30 Pa.s at the temperatures of this test, the viscosity decreasing when the temperature increases. Conclusion The substitution of 20% Isomalt by branched maltodextrins makes it possible to significantly increase the viscosity of the cooked mass while allowing the packaging of boiled sugars in a click-box without them

don't stick together.

  With a 10% substitution rate, boiled sugars are stable in click-boxes and the viscosity of the

  cooked on a cold table is slightly improved.

  With substitution rates of 30 to 40%, the viscosity of the cooked materials is markedly improved and the behavior on a cold table should be close to that of a conventional cooked material. Cooked sugars must, however, be twisted, but without the risk of sticking to the packaging. Sucrose control Isomalt control% isomalt + 10% malt. trendy% isomalt + 20% malt. trendy% isomalt + 30% malt. trendy% isomalt + 40% malt. plugged in Click-box 0 ++ ++ + +0 0 Papillote ++ ++ ++ ++ ++ ++ Viscosity ++ 0 O + + ++ ++ 0: not suitable +: suitable ++: suitable very well

Claims (10)

  1. Bonbon cooked sugarless sugar, characterized in that it comprises a sweetening filler comprising, 5 the percentages being expressed by weight relative to the dry matter, from 10 to 40%, preferably from 10 to 30%, and even more preferably from 15 to 25% of branched maltodextrins having between 15 and 35% of glucosidic bonds 1-> 6, a content of reducing sugars 10 of less than 20%, a polymolecularity index of less than 5, and an average molecular weight of number Mn at most equal to 4500 g / mole, the complement to 100% of said sweetening filler being consisting of isomalt.   2. Cooked sugar candy according to claim 1, characterized in that the said branched maltodextrins have a reducing sugar content of between 2 and 5% and an Mn of between 2000 and 3000 g / mole.   3. Cooked sugar candy according to claim 1 or 2, characterized in that all or part of the maltodextrins are hydrogenated.   4. Cooked sugar candy according to any one of   Claims 1 to 3, characterized in that its water content is less than 4%, preferably less than or equal to 2%.   5. Syrup comprising, the percentages being expressed by weight relative to the dry matter, from 10 to 40%, preferably from 10 to 30%, and even more preferably from 15 to 25% of branched maltodextrins having between 15 and 35 % of glucosidic bonds 1- + 6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and an average molecular mass in number Mn at most equal to 4500 g / mole, the complement to 100% of said syrup being constituted by isomalt.   6. Syrup according to claim 5, characterized in 5 that it has a dry matter of between 60 and%.   7. Syrup according to either of the claims   and 6, characterized in that it has a content of branched maltodextrins of approximately 20%, a dry matter 10 of 75% and a viscosity greater than 25 Pa.s at a temperature of 1300C.   8. Process for the preparation of a sugar cooked without sugar with isomalt, characterized in that it comprises the following stages: a) preparation of a mixture comprising, the percentages being expressed by weight relative to the dry matter, from 10 to 40%, preferably from 10 to 30%, and even more preferably from 15 to 25% of branched maltodextrins 20 having between 15 and 35% of glycosidic bonds 1-6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 25 4500 g / mole, the complement to 100% of said syrup being constituted by isomalt; b) baking said mixture at a temperature sufficient to obtain a baked mass having a water content of less than 4%; c) shaping of said cooked mass by forming   or pouring in order to obtain a cooked sugar.   9. Method according to claim 8, characterized in that the dry matter of said mixture before cooking is between 60 and 80%.   10. Method according to either of claims 8 and 9, characterized in that said cooked sugar has a water content of less than 4%, preferably less than or equal to 2%.