MXPA99004009A - Sweetening composition and food products containing same - Google Patents

Abstract

The invention concerns a sweetening composition to be used in food products and in particular confectionery articles such as stuffed sweets, fudges, gumdrops, gums, pickled fruit and chewing-gums. The invention is characterised in that it comprises 5 to 100%of iditol relative to the total dry matter. The invention also concerns food products, in particular chewing-gums, containing said composition.

Description

Sweetening composition and food products that contain it. The subject of the invention is a sweetening composition which can be used in foodstuffs and notably in confectionery articles such as those that melt in the mouth, fodder, frozen candies, gums, candied fruits and chewing gums. It also relates to food products in particular chewing gum, which have such a composition. It is known that traditional chewing gums, which have sucrose and glucose syrup, and sugar-free chewing gums, which have polyols as a base, consist essentially of: 15 to 30% gum base 5U to 70% carbohydrates in the form of dust. 0 to 25% of carbohydrate syrups that constitute the liquid fraction of chewing gum. 1 to 2% of aromas 0 to 5% of other ingredients of the group that includes antioxidants, colorants, intense sweeteners, bulking agents and emulsifiers. The expression carbohydrate means: on the one hand, carbohydrates such as mono-, di-, oligo- and poly-saccharides, and their mixtures as the hydrolysates of starch and on the other hand, the polyols or sugar alcohols such as the mono-oligo- and hydrogenated poly-saccharides and their mixtures, especially the hydrogenated starch hydrolysates or HAH.

The starch hydrolysates are obtained in a manner known per se by enzymatic hydrolysis and / or starch milk acid. Its treatment by catalytic hydrogenation at low pressure and high temperature with the help of Raney nickel allows the corresponding hydrogenated products to be obtained. In a traditional chewing gum, the pulverulent carbohydrate and the carbohydrate syrup are generally made up of sucrose and a syrup called * glucose "or starch hydrolyzate, whereas in the" sugar free "chewing gum based on polyols , pulverulent carbohydrates and carbohydrate syrups are generally constituted by maltitol, xylitol, mannitol, lactitol, isomalt, mannitol, lactitol, isomalt, erythitol and / or sorbitol powder for the former and for a polyol syrup. for the seconds. Sugar-free chewing gums containing aqueous solutions of sorbitol are also known as the liquid phase. These types of chewing gums tend to lose water and dry out. They harden, become brittle and granular and due to This is not appropriate for consumption. This phenomenon of water loss is explained by the crystallization of the sorbitol initially present in the solution, which results in an increase in the amount of free water, therefore, of the relative humidity value to the equilibrium (HRE) of said chewing gums. Therefore, it has been proposed in particular in EP-A-0,082-670 and EP-A-0,325,090 to use glycerin as a plasticizer and thickener in sugar-free chewing gum. It is known that the syrups obtained in this way are particularly hydroscopic and have a tendency to absorb the water in the atmosphere in which they are stored. As a result, after a while, they become sticky and lose their structure and texture characteristics that make them attractive to the consumer. This phenomenon can be partly suppressed by conditioning the chewing gums in waterproof but expensive wrappings. This propensity to recover water from these sugar-free chewing gums is linked to a relatively weak relative humidity (HRE) value. To remedy this drawback, the use of hydrolyzed hydrogenated starch syrups has been imposed, to the detriment of the sorbitol or glycerin syrups. The HAH has the best plasticizing, thickener and anticrystallization properties. As well they have the advantage of notably limiting the variations of HRE in the chewing gum mass. But it has been found that these HSAH-based syrups are not devoid of drawbacks when used in chewing gum. Indeed, its water content can not be overlooked because it very frequently represents 15 to 20% by weight. So, fill the chewing gums with water in which they are used. The moist medium that is created thus is completely contraindicated in the use of strong synthetic sweeteners such as aspartame which is a dipeptide constituted by a methyl ester of L-aspartyl-L-phenylalanine. It is known in fact that the stability of aspartame in food products is linked to the amount of water that is present in the medium as well as to 1 HRE value, at the moment of touch, in the temperature and in the pH. And in a medium of high HRE, aspartame decomposes spontaneously in diketopiperazine, which inevitably leads to a loss in the sweetening effect. In addition this degradation product is known for its bitter and unpleasant taste. Another consequence that results from the use of HAH syrups rich in water is the obtaining of a very manageable and sticky chewing gum, which leads to problems in the manufacture since a chewing gum of this type is not comfortable to handle and shape, because it has a tendency to Adhere to all manufacturing equipment. In addition and for the same reasons that have been mentioned before, in general it is not appreciated by the consumer. Finally, the excess water in the chewing gum may favor that certain aromas much more sensitive to oxidation are more soluble and as a consequence are more easily altered. In order to remedy these drawbacks, it was therefore necessary to reduce the water content of the chewing gums, without sugar and more precisely of the liquid fraction of plasticizer and thickener thereof. 0, the HAH syrups that constitute this liquid plasticizer and thickener fraction can not be concentrated without difficulty beyond a dry matter content of the order of 88%. Indeed, when the water contained in these syrups evaporates, they become very viscous. In these conditions, traditional evaporators no longer suit. It is necessary to resort to more sophisticated equipment, and therefore very expensive. In addition, even when the reduced water content is reached, the subsequent high viscosity of these hydrolyzate syrups means that they can not be handled except at elevated temperature. 0, easily imagine the problems that can engender in plan industrial, the work of a hot mass that must be incorporated into a chewing gum formula. In addition these concentrated syrups must be permanently maintained above their solidification temperature, if this is not done, they will vitrify forming a hard and resistant block that will be difficult to remelter for recycling. To avoid heat degradation, these syrups if kept fluid should be used quickly. Finally, when these syrups are put in contact with heat-sensitive products, when the chewing gums are prepared, they can lead to the degradation of these as is the case with aspartame, or its volatilization when it comes to aromas. It is clear that these limitations do not respond to the industrial demands of economic profitability and quality of the finished product. For this reason it has been proposed, for example in US-A-4,671,967, EP-A-0,196,640 and EP-A-0,323,442, to prepare food products, such as chewing gums, resort to plasticizing compositions and improved thickeners based on starch hydrolysates and glycerin or propylene glycol syrups. In effect, glycerin and propylene glycol lower the viscosity of starch hydrolyzate syrups and they facilitate the evaporation of the water contained in the latter, even when traditional evaporators are used. The rheological behavior of these mixtures comprising carbohydrate syrups and glycerin or propylene glycol is relatively satisfactory and the concentrated plasticizer compositions obtained in this way can still be handled at room temperature. However, they have the disadvantage of having a relatively low HRE and therefore favor the phenomenon of water replenishment in the chewing gums to which they are incorporated. This poor HRE value is linked in part to the removal of water. The glycerin or propylene glycol that is added to these syrups, not only does not compensate for this water loss, but, on the contrary, makes the HRE value based. In addition, the glycerin, when consumed, develops a heat release effect, which in the trade is designated by the English expression "heating effect" and which is very unpleasant for the consumer. The invention aims to mitigate the limits and / or the disadvantages of the compositions of the prior art and propose a sweetening composition that responds better than those already existing, to the various requirements of the practice, that is, that: They have plasticizing, thickening and anti-crystallising properties. It can be used in food products, especially in chewing gum in sugar. Do not contribute more a minimum amount of water to the food product to which they are destined. Present rheological properties that can be handled comfortably at room temperature. Easy to prepare, Stable by itself and suitable to give food products to which it is destined to be incorporated, a sufficient stability to the conservation, especially in relation to the recovery of water that leads to the degradation of the quality of these products, in particular of chewing gum without sugar, and in relation to the phenomenon of crystallization that leads to an increase in the hardness of these products. That it has an important sweetening capacity, without the heating effect reducing the addition of a strong, synthetic sweetener. And the demanding Society has had the merit of finding at the end of the investigations, that this objective could be achieved with a sweetening composition for food products that include iditol.

Iditol is a polyol obtained in the industrial industry by hydrogenation of sorbose. It has an important potential interest because it is more chemically stable than sucrose, which advantageously has a sweetening power very close to that of sugar. In addition, the iditol has the particularity of not generating decay, which opens many applications in the industry, especially the food and pharmaceutical industries. Accordingly, the sweetening composition for the food products according to the invention comprises from 5 to 100% by weight of iditol in relation to the total dry matter. The food products according to the invention are characterized in that they comprise the sweetening composition according to the invention. Among the foodstuffs, not only gum but also those that melt in the mouth, greasy or non-greasy fodder, gums, brittle articles or equivalents are cited. The sweetening composition according to the invention is particularly stable in storage and has interesting antichryslerizing properties in relation to the carbohydrates which are used as sugar and / or loading agents in the food compositions.

These properties make it possible to stabilize the hardness of the food product in which the composition is used, which is particularly advantageous when the food product is chewing gum. Within the framework of its application to chewing gum, the plasticizing and thickener properties are interesting, taking into account that the numerous ingredients must be mixed homogeneously during their preparation. Furthermore, this composition makes it possible to substitute, on the one hand, powdery or liquid, expensive products that are used as letter agents. Be that as it may, this composition advantageously replaces compositions known to be based on pulverulent carbohydrates or carbohydrate syrups.

In the same way, its stabilizing and anticrystallizing effects can be highlighted, which gives the chewing gum a constant quality or aging, even under severe storage conditions, especially in the relative humidity plan. According to an advantageous embodiment of the invention, the sweetening composition comprises from 5 to 80%, from reference to 7 to 60% and in particular from 10 to 40% by weight of iditol, in relation to the total dry matter . The composition according to the invention may comprise at least one polyol in addition to iditol. This or these polyols are selected from the group consisting of treitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltetraitol, lactitol, histagenated isomaltose, glycerin, hydrogenated starch hydrolysates, sorbitol being preferred. Among the hydrogenated starch hydrolysates that can be used within the framework of the present invention, those marketed by the Complainant Company under the maca LYCASIN® and those described in documents FR-A-2,654,308 and FR-a- 2,459,002. The composition according to the invention may further comprise at least one strong synthetic sweetener such as aspartame or an equivalent. The composition according to the invention, which is obtained in this way, can be in powder or syrup form. In order to prepare this composition according to the invention, the carbohydrate (s) can be mixed in powder state, respectively in solution, with iditol in solution, respectively in a powder state, then the water that is contained in the mixture being prepared is evaporated. in this way until achieving a water content such that the resulting mixture is manipulable, even at room temperature, and has a viscosity compatible with the use of evaporation easily by means of conventional equipment.

The invention also relates to a food product that encloses the composition just described. According to a particular embodiment, the food product according to the invention is constituted by a chewing gum without sugar comprising from 0.5 to 85% by weight in relation to its total dry matter of a composition according to the invention. In particular, the invention relates to a chewing gum comprising: a) from 15 to 60% base gum b) from 0.5 to 80% of at least one polyol c) from 0 to 10% of a maltitol syrup d) of 0 to 10% of a plasticizing agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, wherein 0.5 to 30%, preferably 2 to 25%, of polyol is iditol. According to an advantageous embodiment, the chewing gum polyol according to the invention is sorbitol. By reading examples that are not limited and refer to chewing gum and other food products, other features and advantages of the description will be clearly seen.

EXAMPLE 1 Chewing gum without sugar: 100 g of chewing gum were prepared, the constituents of which are as follows: DREYCO BASE gum, marketed by the Company DREYFUS: 25.0 g sorbitol powder, marketed by the Company ROQUETTE FRERES: 58.5 g. manitol 60, marketed by the ROQUETTE Company FRERES: 5.0 g. glycerin, marketed by the DOW CHEMICAL Company: . 0 g. Mint aroma: 1.5 g. The chewing gum manufacturing process comprises the following steps: softening of the gum base at 50 ° C. The base gum is placed in a double-deck trough, in which water is circulated at 50 ° C, and is equipped with a Z-shaped beating arm of the type that is marketed by the KUSTNER FRERES Society. 1/3 sorbitol powder is added. Mix for 2 minutes. Add 1/3 sorbitol powder and half the glycerin. Mix for 2 minutes. Mint aroma is added. Mix for one more minute.

The chewing gum is shaped, laminating, in order to obtain 5 mm thick inserts Five chewing gums are manufactured according to the aforementioned conditions, using the formula mentioned above: sorbitol powder (sorbitol A) which is marketed by the applicant company under the name of NEOSORB® P60W (chewing gum 1) replacing, in the formula mentioned above , the powdered sorbitol fraction by the following compositions: 98% sorbitol A + 2% iditol (chewing gum 2 according to the invention) 98% sorbitol A + 2% xylitol (chewing gum 3) 80% sorbitol A + 20% iditol (chewing gum 4 according to the invention) 80% sorbitol A + 20% xylitol (chewing gum 5). Then the hardness (in Newtones, N) of the chewing gum is evaluated with the help of an INSTRON device, type 4502. Hardness measurements are made on the 5 mm thick chewing gum plates, on the one hand during cooling to three successive temperatures (45 ° C, 35 ° C and 20 ° C) and on the other hand, in three moments in its storage at ° C in an environment of 66% relative humidity (ie, after 1 day, 8 days and 15 days of storage). The results are gathered in the following table: Iditol has an anticrystallizing strength superior to xylitol. The addition of weak doses of iditol in powdered sorbitol (chewing gum 2 and 4) makes it possible to considerably reduce the hardening of chewing gum during manufacture and storage.

EXAMPLE 2: 200 g of chewing gum were prepared according to the following formulas: Valencia T-PL base gum sold by GAFOSA Gu S / A (Barcelona-Spain): 30.0% Sorbitol powder, marketed by the company Roquette Fréres: 48.8% Manitol 60, marketed by the company Roquette Fréres: 5.0%. LYCASIN ® maltitol syrup 80/55 to 85% dry matter, marketed by the Roquette Freres Society: 13% Glycerin, marketed by the Dow Chemical Company: 1% Natural liquid mint aroma, marketed by the company Silesia: 1.8% Natural mint powder, marketed by the Silesia company: 0.4%.

The process for manufacturing chewing gum comprises the following steps: softening of the base gum at 50 ° C the base rubber is added in a double-deck trough in which water is circulated at 50 ° C, and is equipped with two shafts beaters that are provided with shovels of the type that is marketed by the IKA Society. Half of the powdered sorbitol is added. Mix for 2 minutes. Half of LUCASIN® 80/55 preheated to 50 ° C is added Mix for 3 minutes. Mannitol is added 60 Mixed for 2 minutes Half of the powdered sorbitol and glycerin is added Mix for 5 minutes Add half of LUCASIN® 80/55 at 50 ° C. Mix for 2 minutes. Mint powder aroma is added. Mix for 2 minutes. A liquid mint aroma is added. Mix for 2 minutes. The tundish is unloaded. The chewing gum is shaped by rolling it so that tablets of 5 mm thickness are obtained.

Five chewing gums are manufactured according to the conditions mentioned above, using the formula mentioned above: sorbitol powder, which is marketed by the applicant company, under the name of NEOSORB® P60W (chewing gum 1) substituting in the formula mentioned above, the sorbitol powder fraction by the following compositions: 95% NEOSORB® P60W + 5% iditol (chewing gum 2 according to the invention) 95% NEOSORB® P60 + 5% xylitol (chewing gum 3) 90% NEOSORB® P60W + 10% iditol (chewing gum 4 According to the invention) 90% NEOSORB® P60 + 10% xylitol (chewing gum 5) The hardness is then evaluated (in nets, N) of the chewing gums with the aid of a device Instron type 4502. The hardness measurements were made on the gum platelets of 5 mm thickness, on the one hand during the cooling at three successive temperatures (45 ° C, 35 ° C and 20 ° C) and on the other hand, in three times during storage at 20 ° C in an environment with 50% relative humidity (ie, after 1 day, 8 days and 15 days.) The results are summarized in the table below: Iditol has an anticrystallizing strength superior to xylitol.

The addition of weak doses of iditol in powdered sorbitol (chewing gum 2 and 4) makes it possible to considerably reduce the hardening of chewing gum during manufacture and storage. EXAMPLE 3 Hard gums without sugar. Many hard gums without sugar, based on xylitol or sorbitol (control test) and iditol are prepared using the liquid recipe indicated in the table if: * qs Enough quantity.

LYCASIN® 80/55 is a maltitol syrup that is marketed by the applicant company. The xylitol that is used can be, for example, the one sold by the applicant company under the trademark XYLISORB® 700. The sorbitol used can be, for example, the one sold by the applicant company under the trademark NEOSORB® P60W. The way to operate to prepare these hard gums without sugar is to: cook the mixtures LYCASIN® 80 / 55- IDITOL, LYCASIN® 80 / 55- XYLITOL AND LYCASIN® 80 / 55- SORBITOL At 150 ° C, under atmospheric pressure. cool to 110 ° C - Add the gum arabic solution, the dye and the aroma; Empty starch impressions; It is treated in heat at 35 ° C for two days then at 40 ° C for six days until a final brix of 89. - The compositions of the sugar-free gums obtained in this way are shown in the following table: * qs: Enough quantity. Stability tests are carried out by putting the hard gums without sugar in a microclimate at 60% relative humidity and at 20 ° C for ten days. At the end of this period, it is observed in hard gums without sugar its stability, its sugary taste and its hardness. The rating scale is as follows: +: weak ++: important +++: very important The results that were obtained from the stability tests in hard gums without sugar are gathered in the following table:

Claims (10)

1. CLAIMS 1.- A sweetening composition characterized in that it comprises from 5 to 100% by weight of iditol, in relation to the total dry matter.
2. 2. A composition according to claim 1 characterized in that it comprises at least one polyol that is not iditol.
3. 3. - A composition according to claim 2 characterized in that this polyol is selected from the group consisting of treitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltulose, glycerin, hydrolysates of hydrogenated starch, with sorbitol being preferred.
4. 4. A composition according to one of claims 1 to 3, characterized in that it is in powder form.
5. 5. A composition according to one of claims 1 to 3, characterized in that it is in the form of a járab.
6. 6. Food product characterized in that it comprises a composition according to one of claims 1 to 5.
7. 7. Food product according to claim 6, characterized in that it is constituted by a chewing gum without sugar comprising from 5 to 85% by weight with respect to its total dry matter of a composition according to one of claims 1 to 5.
8. 8. Chewing gum comprising: a) from 15 to 60% of gum base b ) from 0.5 to 80% of at least one polyol c) from 0 to 10% of a maltitol syrup d) from 0 to 10% of a plasticizer selected from the group consisting of glycerin, propylene glycol and mixtures thereof, characterized in that from 05 to 30% of the polyol is iditol.
9. 9. Chewing gum according to claim 8, characterized in that said polyol is sorbitol.
10. 10. Chewing gum according to claim 8 or 9, characterized in that from 2 to 25% of this polyol is iditol.