MXPA99006880A - Fortified confectionery delivery systems and methods of preparation thereof - Google Patents

Abstract

Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products comprise at least one reducing sugar and one non-reducing sugar in a preferred ratio of about 1:0.2 to about 1:1 reducing sugar:non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt.%to 45 wt.%of a fortifying component while maintaining a smooth and soft texture.

Description

SYSTEMS OF SUPPLY BASED ON CONFITURA, ENRIQUECIDOS, AND METHODS OF PREPARATION OF THE SAME FIELD OF THE INVENTION This invention relates to confectionery-based delivery systems for nutrients. A process to prepare jam, nutritional products is also provided.

BACKGROUND OF THE INVENTION Vitamin and mineral supplements often provide elements that are not otherwise present in regular dietary intake. The supplements can be supplied in a variety of known ways such as by tablets, capsules, powders, foodstuffs, and others. Despite the number of supply systems available, there is a continuing need to provide alternative forms of add-ons that are palatable and therefore increase the likelihood of REF. : 30928 condescension on the part of those who need to ingest those complements. The complements based on jam are appetizing because they provide good flavor supply systems. One of the problems associated with the preparation of acceptable supply systems for the supply of minerals and vitamins, particularly confectionery based supply systems, is to obtain a product with acceptable taste, stability, and texture. The undesirable organoleptic characteristics, such as the pasty, dry, powdery, cretaceous, bitterness and resabio appearance, are problematic in the supply of minerals and vitamins, in an edible matrix, particularly a chewable matrix. For example, something that commonly occurs in the preparation of calcium enriched jam, is that the product tends to leave a chalky or sandy flavor. Additional challenges in the preparation of good taste supplements are that the solubility or strong taste of the vitamins and / or minerals, make it difficult to maintain a good taste through the process of ingestion. In addition, when making fruit-flavored chewable products, particularly those with citric acid, the confectionery products may have a strongly acidic or sour taste or taste. In addition, when the fruit-flavored chewable product employs an acid component, the calcium used to enrich the chewable product may react with the acid component to form a gas, thereby imparting undesirable characteristics to the final candied product or may react prematurely during the manufacture of the product. Within the area of enrichment, the relationship between certain vitamins and minerals, and the mineral content in the bones and the loss, formation, and / or restoration of the bones, associated, continues generating a lot of interest. Providing a supply system that has an acceptable matrix for the supply of vitamins and minerals specific to the area of bone content would be particularly desirable. As used herein, the percentages by weight (% by weight) are based on the total weight of the confectionery composition.

BRIEF DESCRIPTION OF THE INVENTION The problems and needs described above have been solved with the discovery of a chewy jam composition, ranging from about 0.2% by weight (% P) to about 45% by weight, of an enriching component comprising a source of vitamins, a source of minerals, or a mixture thereof; from about 3 to about 18% by weight of a fat; from about 40 wt% to about 70 wt% of a carbohydrate comprising at least one non-reducing sugar and at least one reducing sugar, wherein the ratio of the reducing sugar: to the non-reducing sugar, varies from about 1: 0.2 to approximately 1: 1. A chewable confection is also provided comprising from about 0.2 wt% to about 45 wt% of an enriching component, from about 3 to about 18 wt% of a fat; from about 40% by weight to about 70% by weight of a carbohydrate comprising from about 10 to 50? > by weight of an oligosaccharide, a polysaccharide or a mixture thereof, and from about 50 to about 90% of a monosaccharide, a disaccharide, or a combination thereof. The confectionery composition matrix provides a method for supplying vitamins and minerals in a manner that preserves the desirable characteristics for a confection, such as a good flavor, good texture, and substantially no leave. In a preferred embodiment, from about 2 to about 32% by weight of calcium is employed in the enriched composition. In yet another preferred embodiment, the confectionery will be prepared using an encapsulated citric acid that provides a chewable fruit flavored product. In addition to providing a composition capable of incorporating high percentages of an enriched composition, a process improvement for the preparation of a confection composition incorporating calcium is also provided. In particular, the process comprises the steps of cooking a confection comprising from about up to about 18% by weight of a fat; from about 40 wt% to about 70 wt% of a carbohydrate comprising at least one reducing sugar and at least one non-reducing sugar, present in a ratio of reducing sugar: non-reducing sugar, from about 1: 0.2 to about 1 : 1, and from about 0 to about 10% by weight of a protein, to form a precooked dough and therefore add to that precooked dough the enriched component comprising from about 0.2 to about 45% by weight. All percentages by weight used herein are based on the total weight of the complete confectionery composition. The advantages presented with the enriched jam include obtaining high levels of enrichment components in the jam without compromising flavor and texture. The preferred products are soft and do not exhibit stickiness and neither have a cretaceous or sandy flavor.

DETAILED DESCRIPTION OF THE INVENTION As used herein, dextrose equivalent (ED) is defined as the percentage of reducing sugars, on a dry basis, calculated as dextrose. As is familiar to a person skilled in the art, glucose (or corn syrups) are formed by reacting a starch with an acid and / or enzyme. The ED is a measure of the degree of hydrolysis that starches undergo to produce syrups with different ED. As used herein, glucose and dextrose are used interchangeably. It is defined that standard corn syrups have approximately an ED value of about 42. The syrup processed to have a "high" ED has a value of about 65 ED. The higher the value of ED in a carbohydrate component, the sweeter the ingredient. With the sweetness factor, carbohydrates with a high ED can also contribute to the negative characteristics of the product, such as greater tendency to crystallize (it could lead to a defect in the product if there is too much of a crystalline formulation); lower viscosity (could lead to a product that is too sticky, unable to retain the shape); tendency to take a brown color (could lead to taste problems and coloring problems); tendency to be more hygroscopic (could lead to a product that has too much crystallization); and so on. A "reducing sugar" is defined as a sugar that can react chemically with a special copper reagent known as Fehlings solution (alkaline solution), by which the "reducing" sugar will reduce this copper solution to copper oxide (cuprous oxide) ). A "non-reducing sugar" is defined as a sugar that will not react with the special copper reagent. Sucrose is an example of a non-reducing, common sugar. Corn syrups, fructose and milk sugars are examples of reducing sugars. Typically, in candies, marshmallows and other chewable confections, carbohydrates are 1 part reducing sugars and 1.2 to 1.4 part non-reducing sugar (sucrose). Unexpectedly, in the present invention, the conventional carbohydrate ratio does not work well because it provides a product that is too hard and grainy in texture. On the other hand, a too high ratio of reducing sugar to non-reducing sugar will provide a confection that has a too sticky and sliding texture. Accordingly, it was found that the large-scale manufacture of the enriched chewable product, which was technically not feasible. The carbohydrates used in the invention can be selected from any source commonly used in the confectionery preparation art (see, for example, Food Technology, March, 1991, pp. 148-149, incorporated herein by reference). ). More particularly, the carbohydrate preferably has at least one reducing sugar and at least one non-reducing sugar. The preferred carbohydrate can also be defined as one comprising from about 10 to 50% by weight of an oligosaccharide, a polysaccharide or a mixture thereof, and from about 50 to about 90% of a monosaccharide, a disaccharide, or a combination thereof. Sugars falling within the category of monosaccharide, disaccharide, etc., can easily be investigated by a person skilled in the art (see, for example, the Food Technology article, cited herein as reference). More preferably, from 20 to 50% by weight, most preferably from 22 to 36% by weight of the carbohydrate is selected from oligosaccharides, polysaccharides and mixtures thereof. The ratio of reducing sugar: non-reducing sugar is preferably from about 1: 0.2 to 1: 1, more preferably from 1: 0.3 to 1: 0.8, and most preferably from 1: 0.3 to 1: 0.4. In addition to reducing and non-reducing sugars, the carbohydrate fraction of the confection may include other carbohydrate components such as lactose, maltodextrin and the like (which will allow the formulations to have fewer calories). More specifically, several corn syrups (starch hydrolysates), polydextrose (dextrose polymer with sorbitol and an acid), sucrose, dextrose, fructose, lactose, maltose, brown sugar, sugar cane and beet sugar can be selected.; inverted sugar; sugar alcohols (sorbitol, maltitol, mannitol, xylitol, honey, lycasin and mixtures thereof, can be selected as the carbohydrate component.Mostly at least one reducing sugar selected from corn syrup is used (from 24 ED to 65 ED), high fructose corn syrup, solid corn syrup, high maltose corn syrup, fructose, invert sugar, and mixtures thereof, and is used with at least one non-reducing sugar ( such as sucrose and the like.) In addition to the non-reducing and reducing sugars, artificial sweeteners, such as aspartame, saccharin, lactitol, sucralose, acesul fame-K, can also be used as edulcorntes agents. stevia; Neohesperidine DC, cyclamates and the like Particularly preferred carbohydrates are sucrose (non-reduced sugar) combined with non-reducing sugars described in Table 2 below.

Table 2 As described in Table 2, the non-reducing sugar, preferably sucrose, can be combined with various combinations of reducing sugars selected from the following combinations: (1) a corn syrup having an ED of 62/63 with a syrup corn with a high maltose content, having 42 ED, (Enzymatically treated corn syrup resulting from the production of a maltose); (2) a corn syrup (42 ED) and fructose; (3) a corn syrup with a high maltose content (42 ED) with a high fructose corn syrup; (4) a corn syrup (42 ED) and a high fructose corn syrup; (5) a corn syrup (62/63 ED), a high maltose corn syrup, and a high fructose corn syrup; (6) a corn syrup (42 ED) and a corn syrup (62/63 ED), and a high fructose corn syrup; (7) a corn syrup (42 ED) and a corn syrup (62-63 ED). It is defined that the jam has at least about 40 wt% carbohydrate. Preferably, from about 40% by weight to 70% by weight, more preferably from 50 to 60% by weight of the carbohydrate is used in the confection. A semisolid, chewable confection is provided which has an appropriate matrix for a supply of any number of combinations of vitamins, salts and minerals.

The inventive confectionery-based delivery system optionally has from about 4 to about 10 pw by weight and preferably between 6 and 8 pw. > in moisture weight. The water activity (Ah) of the confection is below about 0.65, preferably between 0.4 and about 0.55. As used herein, the water activity, Ah, is defined as equal to the Relative Humidity in Equilibrium (HRE) divided by 100. The relative humidity in the equilibrium is the state or condition of the equilibrium state in which , the confectionery product, neither absorbs nor loses moisture from and to the environment. In the jam, the HRE is influenced by the composition of the syrup phase, particularly the water content thereof, and may be present as free or bound water. Free water influences the storage capacities of the jam, which could result in unwanted crystallization of the jam during storage. The composition can be processed in any standard machinery for the manufacture of sweets, either in a batch process, using the cooked in an open pan or in a continuous system. In a continuous system, preferably the basic mixture is caramelized and other ingredients are added later. The cooked dough can then be poured onto a cooling table, cut and further processed in a standard machine for wrapping sweets. The candy may also be processed in any commercial, acceptable form, including bars, rolls, individually wrapped pieces, and so on. The physical characteristics of softness, preferably do not interfere with the individual wrapping of jam products. The wrapping materials can be selected from any known non-reactive material used in the food industry. The composition can be formulated using the known flavor technology (natural, artificial and identical to natural) including preparations such as a chewy product with caramel, chocolate or fruit flavors. The caramel flavor may be provided to the confection, naturally, during the cooking process or commercially through the addition of caramel powders, dairy products (eg, milk lump) and / or other flavoring ingredients. Cocoa butter, cocoa, cocoa liquor, chocolate flavor, and mixtures thereof, are particularly useful in providing a chocolate confection with acceptable flavor. For fruit flavored jam products, the flavor can be provided by encapsulated citric acid and optionally with additional and / or fruit flavored fruit juices commonly used in food technologies. The advantages that are presented with the inventive jam are that the confectionery products are highly stable as well as of good flavor. Unexpectedly, in one embodiment, the calcium enrichment provided in amounts described herein, creates a type of matrix that allows sweets to retain their shape at high temperature and high humidity conditions. In addition, the confectionery compositions remain soft for a longer time than expected, when analyzed at high temperature and at low humidity.

Additionally, the crystallization of the product is less than expected when the compositions are evaluated under Differential Scanning Calorimetry (CBD) and Dynamic Mechanical Analysis (AMD). According to the invention, the enriched jam shows minimal changes in texture when exposed to extreme humidity and temperature. The confectionery is considered commercially desirable because the melting and hardening of the jam are avoided during the standard shelf life of the product. As used herein, crystallization is unacceptable if it is present in such an amount to manifest a change in texture (harder) and in the feeling that occurs in the mouth (grittiness) in the product. Above 35 microns the crystals in the product will be thick on the palate. Fluctuations in temperature generally induce crystallization. In accordance with the invention, the preferred embodiments showed acceptable crystallization levels (substantially no crystals above 35 microns were found) when the jam samples were subjected to 2 heating / cooling cycles at 37 ° C / 20 ° C and 95 ° C / 35 ° C for 5 days (measured by CBD and AMD). In addition, the preferred embodiments remain intact (without draining and maintain stiffness when analyzed for a period of at least about twelve weeks at an ambient temperature (25 ° C) and a high relative humidity (RH) (85%). When analyzing the preferred modalities at an elevated temperature (37 ° C) and at a high relative humidity (RH) (85%) for a period of at least about two weeks, the jam remains "intact". Although jam can become softer in these adverse conditions, it has the ability to return to its original state when equilibrium is brought to environmental conditions. Also, when the preferred embodiments are exposed to an elevated temperature (37 ° C) and a low RH (33%), for a period of at least about two weeks, the confection continues to maintain a "soft" texture. In preferred embodiments, the confection has a shelf life of commercial acceptance of at least 120, preferably 365 days, at room temperature. The enriching component can be selected from vitamins, minerals, and combinations thereof. As a key component, calcium selected from any source that conforms to dietary intake (including combinations in various forms) is preferred. For example, acceptable sources of calcium include calcium carbonate, calcium citrate, calcium phosphate, calcium lactate, calcium gluconate, calcium fumarate, calcium aspartate, tricalcium citrate tetrahydrate, and mixtures thereof. In addition, natural calcium sources such as egg shell, oyster shell, milk calcium, and mixtures thereof can be used. Additionally, the calcium salt from the reaction between an acid and calcium hydroxides can also be used. Calcium carbonate is the one most preferably used. Another mineral favored in the enriching component, associated with bone health, is a source of magnesium in any form of acceptable food grade, including magnesium oxide, magnesium phosphate, magnesium carbonate, and combinations thereof. . Other particularly well-suited minerals, incorporated in the matrix due to the association with calcium metabolism and bone health, include copper (cupric sulfate, cupric carbonate, copper gluconate, cupric oxide); manganese (manganese gluconate, manganese sulfate); zinc (zinc chloride, zinc oxide, zinc gluconate), boron (sodium borate), silicon and mixtures thereof. The amounts of these minerals used in the enriching component can be adjusted by any person skilled in the art., as long as the quantities do not exceed the security levels. Preferably, at least about 10% RDA is included in each selected mineral. Preferably the mineral sources are in a micronized or ultrafine form, optimally with an average particle size of from about 2 to about 10 microns. Any number of vitamins and combinations thereof may also be part of the enriching component, including various forms of vitamin D (vitamin D3, colecalcí ferol palmitate and vitamin D2, ergscalci ferol), vitamin A (palmitate), vitamin E. { Vitamin E acetate, to fa tocopherol is), vitamin Bl (thiamine hydrochloride, thiamine monohydrate), vitamin B2 (riboflavin), vitamin B6 (pi ridixin), ninacin, vitamin B12, vitamin C (ascorbic acid, sodium ascorbate) ), biotin, folacin, pantothenic acid, vitamin Kl (phytonadione), pantothenic acid, and others. The total weight percentage of the enriching component (of minerals and vitamins) that can be supplied in the confectionery matrix, ranges from about 2% by weight to about 45% by weight, preferably from 10 to 45, and more preferably from 20 to 25% by weight, based on the total weight of the confectionery product. The matrix provided by the jam is particularly appropriate for the supply of minerals and vitamins appropriate to maintain bone health. Preferably the confectionery product is prepared using from about 4 to about 4 to about 32% by weight of a calcium carbonate (from about 95 mg to about 750 mg of calcium per piece of the total composition, wherein the piece is defined by an amount from about 5 to 7 grams). More preferably, the confection includes from 12.5% by weight to 35% by weight of calcium carbonate (from 300 mg to 766 mg of calcium per piece) and most preferably, approximately 21 by weight of calcium carbonate ( approximately 500 mg of calcium per piece). Also, the preferred composition for bone health supplement includes a magnesium salt, and magnesium phosphate is favored. When the magnesium phosphate is used as the magnesium salt, in the enriching component, the amount preferably ranges from about 3.6% by weight to about 12% by weight (from 40 mg to 200 mg of magnesium phosphate per piece), more preferably from 4.8 to 12% by weight (from 40 mg to 10 mg of magnesium per piece), and most preferably approximately 6% by weight (50 mg per piece).

When the jam is formulated as a supplement for bone health, in addition to the calcium and magnesium salts, vitamin D (preferably D2, D3 or mixtures thereof, most preferably D3) can be provided and vitamin K (preferably Kl). Since both of these vitamins are soluble in fats, and theoretically are better absorbed when ingested with dietary fats, the confectionery matrix, which contains fats, is an optimal supply system for both, particularly for vitamin K. Preferably vitamin D it is provided in an amount from about 50 to 200 IU per piece, preferably 100 IU per piece (for ple, 0.0042% by weight of vitamin D powder, preferably palmitate powder).

Vitamin K can be used in amounts ranging from about 0.0001% by weight to about 0.006% by weight (from about 5 to about 300 mcg per piece); more preferably from 0.0003 to 0.008% by weight (from 10 to 50 mcg per piece). In the bone health supplement, vitamin D is selected to promote the absorption of calcium, as well as to contribute to bone homogenization and mineralization. As many populations have decreased fats and oils from their dietary intake, there is an interest that certain populations are vulnerable to receive less than the recommended, allowable daily amount of vitamin K. The Recommended Daily Allowance (TDR) of vitamin K is It is based on the needs of the liver (mechanisms of blood coagulation) and not on the requirements of the bones (extrahepatic needs). However, recent scientific data support a relationship between vitamin K and bone strength, and therefore amounts of vitamin K that satisfy a common need in the area of bone supplementation are suggested in the present. According to the invention, the fat is emulsified together with the protein and the sugar syrup, during the first stages of preparation, favorably during the mixing steps. As the stew progresses, the simultaneous denaturation of the proteins and changes in the sugar trap the fat in a homogeneous way through the confiture matrix. Although it is not desired to encompass a theory, the electron microscope shows that the support medium in the candies is the sugar phase (due to the large percentage found in the formulation) with the inclusion of fat and protein. Due to the high temperatures of the cooking process, the vitamins are added only after the cooking steps to prevent their degradation. Other minerals that can be included in a confection prepared for supplements directly for bone health include sources of copper, manganese and zinc. The copper can be used in an amount from about 0.1 to 3 mg per piece. Manganese can be used in amounts from about 0.25 to 5 mg per piece. The zinc can be used in an amount from about 3 mg to 12 mg per piece. The sources of fat that may be included are those suitable for making confectionery products, i.e., any commercially available fat or mixture of any of those fats such as, for ple, hardened vegetable fat / oil; cocoa butter, milk fat; liquid butter, whole butter or any fraction thereof; Butter; hydrogenated soybean oil, hydrogenated vegetable oils (any vegetable oil from a single source or mixed vegetable oils). The level of fats used is preferably from about 3% by weight to about 18% by weight, more preferably from 3% by weight to 15% by weight, and most preferably is about 9% by weight. Optional sources of protein, of jam compositions, can be selected from any number of known and commercially available sources. For example, the protein may be a component of milk such as skimmed, condensed, sweetened milk (milk solids), condensed whole milk, evaporated milk, reconstituted milk powder, protein hydrolysates, milk protein concentrate, total milk protein , or mixtures thereof. Alternatively, or in addition to the milk component, other sources of protein such as a soy protein, a fish protein can be used; egg protein; or a mixture thereof. Additionally, whey proteins can be substituted since they provide a less clear substitute for milk solids. Whey proteins include whey powder, sweet (rennet), serum protein concentrates or whey products, fractionated, with high calcium content. When serum proteins are selected as a protein, either as the sole source or as combinations with other proteins, it should be taken into account that serum products are more reactive in Maillard reactions than other milk proteins. The Maillard reaction (reaction of the amino groups in the protein and the hydroxy glycosyl group), of the sugars, results in a brown color pigment, which can contribute to the development of flavors and colors of the jam, particularly for those who taste caramel, sugar candy and butter or "brown" caramel, but it is generally undesirable for fruit flavors or sweet flavors.

Preferably, the protein source is a fat-free milk-based protein. Preferably the protein is used in amounts of from about 0 to 5% by weight, more preferably from 1 to 5% by weight and most preferably from 2 to 4% by weight. A stabilizing agent can be added to prevent excessive denaturation of the protein, which is important for providing texture in the calcium supplements. Stabilizers known in the food industry, such as disodium phosphate and sodium citrate, can be used in amounts up to 0.5% by weight, more preferably 0.01 to 0.5% by weight, and most preferably 0.05 to 0.01% by weight. When the confection is formulated as a chewable fruit-flavored snack, preferably the flavor component includes from about 0.1 wt% to 2 wt% of an encapsulated citric acid (such as that which is widely available commercially or as which is prepared according to the experience of people familiar with these preparations). From one aspect of the process, encapsulated citric acid is preferable because with the encapsulation of citric acid the premature reaction between the citric acid and the calcium source, for example, calcium carbonate, is substantially prevented. For example, when the citric acid is not encapsulated, the processing of the confectionery product is difficult due to the release of carbon dioxide and the subsequent foaming of the preparation. Citric acid works to provide acidity to fruit-flavored jam products. In addition, the encapsulated citric acid substantially prevents the inversion of sucrose when it is used as one of the carbohydrate components. The inversion is the hydrolysis of sucrose in its component monosaccharides, dextrose and fructose. The increased levels of fructose will result in increased hygroscopicity (defined as the tendency to pick up moisture, resulting in a sticky or crystallized product), an undesired property of a confection, and thus those levels are preferably avoided through adjustments to the formulation.

To prepare the jam you can use any number of processes that are within the experience of a person familiar with the manufacture of sweets. Preferred is the process comprising heating the carbohydrate, fat, and an optional mixture of proteins, to form a precooked dough; incorporate an enriching component to the precooked dough; and cooling the pre-cooked, enriched dough to form a confectionery product, enriched. Preferably a hydrocolloid is used (such as, for example, carragahen, locust bean gum, furcellaran, agar, gelano, or mixtures thereof, most preferably carragahen). The hydrocolloid (from about 0.01 to about 0.2% by weight, preferably from 0.08 to 0.09% by weight) is dispersed in an aqueous solution. A portion of the selected carbohydrate (up to about 1% by weight of a monosaccharide or disaccharide, most preferably fructose, sucrose, or a mixture thereof) can be present in the aqueous dispersion or alternatively the entire source of carbohydrate is added. after the initial mixing of the aqueous dispersion containing the hydrocolloid. Once the aqueous dispersion has been agitated, the carbohydrate is heated. { or remnant portion of the carbohydrate); the dairy product (preferably skimmed, condensed, sweetened milk) and the fat (optionally in a flavor-contributing form, such as cocoa butter), with a food-grade emulsifier (used in the range from 0 to 5% by weight) , more preferably from 0.05 to 0.5% by weight of the agent, preferably lecithin or glycerol monostearate) to form an emulsion. The resulting carbohydrate-fat-protein mixture is then heated to a temperature ranging from about 104. 4 ° C to 132.2 ° C (from 220 ° F to 270 ° C) ° F), preferably from 110 ° C to 118.3 ° C (from 230 ° F to 245 ° F) if the process is through cooking in an open saucepan, for the production of batches, to form a precooked dough. For continuous manufacture, the carbohydrate-fat-protein mixture is passed through irregular surface evaporators and then transferred to kettles for caramelising and cooked at a temperature of approximately 104.4 ° C to 132.2 ° C (from 220 has t to 270 F 'preferably from 110 ° C to 118.3 ° C (from 230 ° F to 245 ° F) to form a precooked dough. Additional flavors and food-grade colorants (such as chocolate liquor, vanilla, food colors, candy colors, and fruit flavors) may be added to the precooked dough. Additionally, included in the precooked dough is the enriching component, preferably a calcium salt, other mineral salts (such as magnesium, zinc, copper, and the like) and vitamins (such as vitamins D, K, preferred, and mixtures of the same). The enriching component can be added at any stage, including the addition during different stages. If the confectionery is a fruity variety having an encapsulated citric acid present, the encapsulated citric acid is preferably added to the precooked dough, once the mixture cools slightly (i.e., up to 79.4 ° C (175 ° F)). )or less) . Any number of miscellaneous ingredients can be included, which can be recognized by a person skilled in the art. For example, any or a combination of the following can be included: acidulants (citric acid, fumaric acid, lactic acid, gluconic acid, or a mixture), Veltol ™, Talin ME, Salatrim ™, sugar ester, gums, gelatins, carragahen , cellulose, ginseng, active phytochemicals such as ferulic acid (apple), beta carotene (carrots, sweet potatoes), capsicanoides (peppers) anthocyanidins (berries), bio flavanoids such as speridine or quercetin (citrus fruits), d- limonene (citrus fruits) iso t iocyanates (cruciferous vegetables), s-al i 1 ci s tein and S-me ti lci s tein (garlic), 6-gingerol (ginger), ellagic acid (grapes, tea), pol i phenol cat equines (green tea), allyl sulphides (onion family), tonic phytoses and isoflavones (soy), lycopene (tomatoes), curcumin (turmeric) and others. You can include colors that are artificial or natural. Examples of naturalee colors are the caramel colors that are derived from the specific carbohydrates of pure caramelized sugars, which are heated with accelerators such as ammonia. Also, vitamins such as beta-carotene or B vitamins can impart yellow and orange colors that may be compatible with certain flavors of the jam. It will be understood that various modifications to the invention will become apparent and may be readily accomplished by those skilled in the art, given the present disclosure, without departing from the scope and materials of this invention. However, it is not intended that the scope of the indications annexed thereto be limited to the description as presented, but that it is intended that the rei indications are constituted and cover all the characteristics of the patentable novelty residing in the present invention, including all features that would be treated as equivalents thereof by those skilled in the art to which the invention pertains. Note also that the examples provided herein are to illustrate the invention and not to limit it.

Ex empios The following table provides particularly desirable confectionery products, prepared according to the invention.

Table 1 PREFERRED AMOUNTS OF THE INGREDIENT PER 100 g CONFECTION Table 1 (continued) PREFERRED AMOUNTS OF THE INGREDIENT PER 100 g CONFECTION These ingredients provide the following nutrients: Copper: from 0.5 to 1 mg / piece Manganese: from 1 to 2.5-mg / piece Vitamin D: from 50 to 100 IU / piece Vitamin K: from 10 to 50 mcg / piece Zinc: from 5 to 7.5 mg / piece Magnesium: from 30 to 100 mg / piece Silicon: from 2.5 to 5 mg / piece Boron: from 0.5 to 1.55 mg / piece Fluoride: from 0.5 to 2 mg / piece Example 1 Nine grams of commercially available carrageen were mixed with 18 g of sugar and dispersed in 60 g of water using a Hobart mixer. 200 g of corn syrup was added to the previous solution and stirred until all the lumps were dispersed; then, 2620 g of corn syrup and 2190 g of skimmed, condensed, sweetened milk were added. 410 g of cocoa butter was heated to a temperature of 48.9 ° C to 54.4 ° C (120 ° F to 130 ° F), and 15 g of lecithin were added with stirring. The emulsified fat was then mixed in the above mixture with medium stirring. After the fat addition was complete, the speed of the mixer was adjusted to the highest level and the mixture was stirred for a time of about 5 minutes to form a good emulsion. The emulsion was transferred to a kettle with common paper surface and devices for temperature control, and heated until the temperature reached a value of 118.3 ° C to 118.9 ° C (245 ° F to 246 ° F) to produce the candy base. Then, 441 g of natural chocolate liquor and 6 g of vanillin were added to the above mixture. 4500 g of caramel base were mixed with 1300 g of calcium carbonate, 300 g of magnesium phosphate, and 0.3 g of vitamin D powder (400,000 IU / g) for a time of about 2 minutes or until a texture formed smooth The product was poured onto a cooling plate to form a bar and left at room temperature and cooled, and then processed by cutting it into pieces and wrapping it.

Example the Carragahen (1.8 g) was mixed with 30 g of fructose, then dispersed in 20 g of water in a Hobart mixer with complete stirring, adjusted at a speed of 2. Then, 200 g of syrup were added to the previous mixture. of corn with high maltose content, hot 54.4 ° C (130 ° F) and 360 g of corn syrup were added, stirred to remove the lumps, after which it was added to the mixture, skimmed milk, condensed, sweetened (438 g). The cocoa butter (82 g) was completely melted at a temperature of 48.9 ° C to 54.4 ° C (120 ° F to 130 ° F), and lecithin (3 g) was added with stirring. The emulsified fat was slowly added to the above mixture with the stirrer set at a speed of 2. After the addition of the fat was complete, the speed was adjusted to the highest level and stirred to form a good emulsion. The emulsion was transferred to a kettle with common paper surface and devices for temperature control and cooked at 112.8 ° C (235 ° F). To the base were added natural chocolate liquor, melted (88 g) and vanillin (1.2 g). Then 450 g of the caramel base was placed in a Hobart mixer with the speed adjusted to 1 and 130 g of calcium carbonate, 30 g of magnesium phosphate, and 0.025 g of vitamin D powder (400,000 IU / g) were added. ) and mixed until a smooth texture was obtained. The product was poured on the plate and then left at room temperature to cool and then further processed by cutting and wrapping.

Example 2 9 g of carragahen were mixed with 18 g of sugar, and then dispersed in 60 g of water in a Hobart mixer and mixed thoroughly. Then 200 g of corn syrup was added and stirred until there were no lumps, after which the remaining 2270 g of corn syrup, 2500 g of skimmed milk, condensed, sweetened, and 181 g of sugar were added. 325 g of milk fat and 325 g of hydrogenated vegetable fat were completely melted at a temperature of 48.9 ° C to 54.4 ° C (120 ° F to 130 ° F), and 15 g of lecithin were mixed in the fat. The emulsified fat was slowly added to the above mixture with the speed of the mixer set to 2. After the addition of the fat was finished, the speed of the mixer was adjusted at the highest speed and stirred completely. The prepared emulsion was transferred to a kettle with common paper surface and temperature control devices, and cooked at a temperature of 118.3 ° C to 118.9 ° C (245 ° F to 246 ° F) to produce a candy base Then, 4500 g of the base was placed in a Hobart mixer, and 1300 g of calcium carbonate, 300 g of magnesium phosphate, 5 g of caramel flavor and 15 g of flavor were added and mixed to a smooth texture. vanilla, 4 g of 10% brown dye, and 0.3 g of vitamin D powder (400,000 IU / g). The product was poured onto the plate and left at room temperature to cool and further processed as previously described.

Example 2a Carragahen (1.8 g) was mixed with 40 g of sucrose, dispersed in 20 g of water in a Hobart mixer and mixed thoroughly. Then 160 g of high maltose corn syrup (54.4 ° C (130 ° F)) and 330 g of high fructose corn syrup were added to the above mixture and stirred until no lumps remained. , after which 500 g of skimmed, condensed, sweetened milk were added. 66 g of butter and 60 g of hydrogenated vegetable fat were melted completely, at a temperature of 48.9 ° C to 54.4 ° C (120 ° F to 130 ° F) and lecithin was added and mixed for a time of about 2 minutes . The emulsified fat was slowly added to the above mixture with the stirrer set at a speed of 2. After the addition of the fat was completed the speed of the mixer was adjusted to the highest speed and stirred completely. The emulsion formed was traded to a kettle with common paper surface and temperature control devices, and cooked at 112.8 ° C (235 ° F). The heat was removed and 450 g of pre-cooked caramel base was mixed in a Hobart mixer with 130 g of calcium carbonate, 30 g of magnesium phosphate, 1.05 g of caramel flavor, 0.35 g of vanilla flavor, 3.5 g of natural caramel color, 0.025 g of vitamin D powder (400,000 IU / g), and 0.042 g of vitamin Kl. The product was poured on the plate and left at room temperature for cooling and for further processing.

Example 3 Carragahen (2.2 g) was mixed with 28 g of fructose and 2 6 g of sucrose, and then dispersed in 742 g of hot corn syrup and mixed thoroughly with a Hobart mixer.

Then, skimmed, condensed, sweetened milk (250 g) was added and mixed to eliminate lumps. They melted together milk fat (64 g) and partially hydrogenated vegetable oil (64 g) at a temperature of 48.9 ° C to 54.4 ° C (from 120 ° F to 130 ° F), and lecithin (3 g) was added and mixed for 2 minutes. The emulsified fat was slowly added to the above mixture and stirred thoroughly for a time of about 5 minutes, to form a good emulsion. The emulsion was transferred to a kettle equipped with common paper surface and temperature control devices, and cooked at a temperature of 112.8 ° C (235 ° F). Then 450 g of pre-cooked caramel base were placed in a Hobart mixer and mixed with calcium carbonate (130 g), magnesium sulfate (30 g), 1 g of red solution 40 (1%), strawberry flavor ( 7 g) and 0.042 g of vitamin Kl, and vitamin D3 powder (400,000 IU / g). The product was poured on the plate, cooled and further processed.

E 3a Carragahen (2.2 g) was mixed with 28 g of fructose and 26 g of sucrose, and then completely dispersed in 742 g of hot corn syrup, in a Hobart mixer. Then 250 g of skimmed, condensed, sweetened milk were added and mixed. Hydrogenated vegetable fat (91 g) was heated to a temperature of 48.9 ° C to 54.4 ° C (120 ° F to 130 ° F) and mixed with 3 g of lecithin. The fat mixture was added to the above mixture and stirred thoroughly to form an emulsion which was cooked at a temperature of 57.2 ° C (235 ° F) to produce a caramel base. Then 450 g of the caramel base were mixed in a Hobart mixer, with 130 g of calcium carbonate, 30 g of magnesium sulfate, 1 g of red solution 40 (1%), 7 g of strawberry flavor, and 0.025 g of vitamin D powder (400,000 IU / g) until obtaining a smooth texture. The mixture was cooled to 73.9 ° C (165 ° F) or menoe, and mixed with 10 g of encapsulated citric acid. Then the product was cooled and processed.

Example 4 A cellulose gel paste was made by adding cellulose gel (1.5 g) to 92 g of cold water in a high shear mixer, for 10 minutes. In addition, a mixture of 1.5 g of carragahen, 93.5 g of sucrose, 20 g of fructose was stirred., 307 g of skimmed milk, condensed, sweetened, and 1.5 g of salt, 50 g of butter, 2.0 g of glycerol monostearate (MEG), and 2.0 g of lecithin were premixed and slowly added to the previous mixture together with the paste of cellulose gel, and stirred thoroughly. Then they added and mixed 200 g of 42 DE corn syrup and 30.4 g of 62 DE corn syrup. All of the above mixture was transferred to a kettle with common paper surface and temperature control devices and baked at a temperature of 118.3 ° C to 118.9 ° C (245 ° F to 246 ° F) to produce a candy base After firing the base, 450 g of a mixer were transferred and mixed with 130 g of calcium carbonate, 30 g of magnesium phosphate, 0.9 ml of caramel flavor, 0.3 g of vanilla flavor, 0.025 g of vitamin D3 powder ( 400,000 IU / g), and 0.4 ml of brown dye solution (5%). The product was poured on the plate, cooled and processed.

Example 5 A cellulose gel paste was prepared by adding cellulose gel (1.5 g) to 92 g of cold water, in a high shear mixer, for 10 minutes. In addition, a mixture of 1.5 g of carragahen, 93.5 g of sucrose, 20 g of fructose, 307 g of skimmed milk, condensed, sweetened, and 1.5 g of salt was stirred. 25 g of cocoa butter, 2.0 g of glycerol monostearate, and 2.0 g of lecithin were preblended, and slowly added to the above mixture, with the cellulose gel paste, and stirred thoroughly to form a good emulsion. . To this mixture were added 200 g of corn syrup 42 ED and 30.4 g of corn syrup 62 ED. Then, the above mixture was transferred to a kettle with a common paper surface and devices for temperature control, and cooked at a temperature of 118.3 ° C to 118.9 ° C (245 ° F to 246 ° F) to produce a candy baee After the cooking was finished, 25 g of natural chocolate liquor and 0.6 g of vanillin were added and mixed for a time of approximately 2 minutes. Then, 450 g of caramel base was transferred to a mixer, and mixed with 130 g of calcium carbonate, 30 g of magnesium phosphate, and 0.042 g of vitamin Kl, and 0.025 g of vitamin D3 powder (400,000 g. Ul / g). The product was poured on the plate, cooled and further processed.

Example 6 A cellulose gel paste was prepared by adding cellulose gel (1.5 g) to 92 g of cold water in a high shear mixer, for 10 minutes. In addition, a mixture of 1.5 g of carragahen, 93.5 g of sucroea, 20 g of fructose, 307 g of skimmed milk, condensed, sweetened, and 1.5 g of salt were mixed together. 50 g of partially hydrogenated vegetable oil, 2.0 g of glycerol monostearate, and 2.0 of lecithin were preblended, and were slowly added to the above mixture, together with the cellulose gel paste, at the same time, and stirred thoroughly. Then, 200 g of corn syrup 42 ED and 30.4 g of corn syrup 62 ED were added. All of the above mixture was transferred to a kettle with common paper surface and temperature control devices and was cooked at a temperature of 118.3 ° C to 118.9 ° C (245 ° F to 246 ° F), to produce a base caramel.

After the cooking was finished, 450 g of the base were transferred to a mixer and mixed with 130 g of calcium carbonate, 30 g of magnesium phosphate, 10 g of encapsulated citric acid, 0.9 ml of caramel flavor, 7 g of strawberry flavor, 0.025 g of vitamin D3 powder (400,000 IU / g), and 1 ml of red solution 40 (1%). The product was poured on the plate, cooled and further processed.

Example 7 Sixteen g of egg protein were mixed with 45 g of sugar, and then soaked in 60 ml of. cold water in a time of at least 2 hours. Then 90 g of corn syrup 42 ED, up to 48.9 ° C (120 ° F), were preheated, added to the egg protein solution, and beat with a wire whisk for 5 minutes. In addition it was cooked up to 123.9 ° C (255 ° F), a syrup made of 325 g of sugar, 293 g of corn syrup 42 ED, and 80 g of water. The syrup was slowly added to the egg protein solution and allowed to mix uniformly. Then, with the machine still working at low speed, a paste of 50 g of lard, 0.5 g of lecithin, 0.5 ml of strawberry flavor, and 1 g of red solution 40 (1%) were added, with just 225 g of calcium carbonate, 12 g of magnesium oxide, 0.044 g of vitamin D3 (400,000 IU / g). The product was poured on the plate, cooled and further processed.

Example 8 This example is the same as Example 1, except that calcium citrate was used in the formula.

Example 9 This example is the same as the example, except that the skimmed, condensed, sweetened milk was replaced by 240 g of skimmed milk, evaporated, and 332 g of sugar.

Example 10 This example is the same as Example 1, except that the magnesium phosphate was replaced by magnesium oxide.

Example 11 This example is the same as Example 1, but tricalcium phosphate was used.

Example 12 This example is the same as Example 1 using egg shell calcium.

Example 13 This example is the same as Example 1, except that milk calcium was used.

Example 14 The confectionery products, from examples 1 to 13, were cut into individually wrapped pieces (metallic or waxed paper), each of the pieces weighing approximately 5 to 7 g (2.54 cm x 2.54 c (1 pig) x 1 pig)) • A sample was administered to a jury for the taste test. The results of the taste analysis showed an acceptable score with respect to both "cretaceous" and "sandy" characterizations.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, property is claimed as contained in the following:

Claims (33)

RE IVIND ICAC IONE S

1. A chewable confectionery composition, characterized in that it comprises from about 0.2 wt% to about 45 wt% of an enriching component comprising a source of vitamins, a source of minerals, or a mixture thereof; from about 3 to about 18% by weight of a fat; and from about 40% by weight to about 70% by weight of a carbohydrate comprising at least one reducing sugar and at least one non-reducing sugar, wherein the ratio of reducing sugar to non-reducing sugar, ranges from about 1: 0.2 to approximately 1: 1.

2. A composition according to claim 1, characterized in that the ratio of reducing sugar to non-reducing sugar is in a range from about 1: 0.3 to about 1: 0.8.

3. A composition according to claim 2, characterized in that the non-reducing sugar is sucrose and the reducing sugar is selected from the group consisting of corn syrup, high fructose corn syrup, solid corn syrup, corn syrup. with high content of maltose, fructose and mixtures thereof, and the ratio of reducing sugar to non-reducing sugar, is in the range of 1: 3 to 1: 4.

4. A composition according to claim 3, characterized in that the carbohydrate is present in an amount ranging from 50 to 60% by weight.

5. A composition according to claim 4, characterized in that the enriching component comprises calcium that is present in an amount ranging from about 2 to about 32% by weight.

6. A composition according to claim 5, characterized in that the calcium is supplied by a calcium source selected from the group consisting of calcium carbonate, calcium citrate, calcium phosphate, calcium lactate, calcium gluconate, calcium fumarate, calcium aspartate, tricalcium citrate tetrahydrate, and mixtures thereof.

7. A composition according to claim 6, characterized in that calcium is calcium carbonate.

8. A composition according to claim 1, characterized in that the enriching component comprises calcium carbonate present in an amount ranging from about 0.4 to about 32.9 wt.

9. A composition according to claim 8, characterized in that the calcium carbonate is present in an amount ranging from 12.5% by weight to 32% by weight of calcium carbonate, and the calcium carbonate has an average particle size from about 2 to about 10 microns.

10. A composition according to claim 9, characterized in that the enriching component further comprises vitamin D, vitamin K, and a source of magnesium.

11. A composition according to claim 10, characterized in that the magnesium source is selected from the group consisting of magnesium oxide, magnesium phosphate, magnesium carbonate, and combinations thereof, and the enrichment component further comprises zinc, boron, and fluoride, manganese, copper, silicon, and vitamin K is vitamin Kl.

12. A composition according to claim 11, characterized in that the magnesium is a magnesium phosphate which is present in an amount ranging from 4.8% by weight to approximately 23.9% by weight.

13. A composition according to claim 11, characterized in that the magnesium phosphate is present in an amount ranging from 4.8 to 12% by weight; the calcium carbonate is present in an amount ranging from about 12.5 to 32% by weight; the protein is present in an amount ranging from 1 to 4% by weight; vitamin Kl is present in an amount ranging from 0.0001 to 0.0003% by weight; and the carbohydrate component is present in an amount ranging from 50 to 60% in peeo.

14. A composition according to claim 13, characterized in that it further comprises zinc sulfate, manganese sulfate, cupric sulfate, sodium fluoride, silicon dioxide, sodium borate or a mixture thereof.

15. A composition according to claim 14, characterized in that the fat is selected from the group consisting of hardened vegetable oil; cocoa butter; milk fat; liquid butter, butter; hydrogenated soybean oil, hydrogenated vegetable oils, and combinations of the mie oe, present in an amount ranging from 3 to 15% by weight; the protein comprises a milk component, protein, based on milk, selected from the group consisting of skimmed milk, condensed milk, sweetened milk, condensed whole milk, evaporated milk, milk protein concentrate, total milk protein, or mixtures thereof, in an amount ranging from 2 to 4% by weight; and the carbohydrate comprises a combination of sucrose and a reducing sugar selected from a group consisting of corn syrup, high fructose corn syrup, solid corn syrup, high maltose corn syrup, fructose, sugar inverted, and mixtures thereof, in an amount ranging from 50 to 60% by weight.

16. A composition according to claim 1, characterized in that the enriching component is present in an amount ranging from 0.2% by weight to approximately 40% by weight, and because the composition exhibits a water activity (Ah) below about 0.65. .

17. A chewy jam composition, characterized in that it comprises from about 0.2 wt% to about 45 wt% of an enriching component comprising a source of vitamins, a source of minerals, or a mixture thereof; from about 40 wt% to about 70 wt% of a carbohydrate comprising at least one reducing sugar and a non-reducing sugar, and wherein the composition exhibits a water activity (Ah) below about 0.65 and the confection substantially does not it has crystals that have a particle size greater than 35 microns.

18. A composition according to the rei indication 17, characterized in that the composition has a shelf life of up to about 365 days, and the carbohydrate comprises a sucrose and a non-reducing sugar selected from the group consisting of a corn syrup of 42 equivalents of dextrose (DE); a corn syrup of 62/63 ED; a corn syrup with a high fructose content, a corn syrup with a high maltose content, 42 ED, a fructose, and combinations thereof.

19. A composition according to claim 18, characterized in that the enriching component comprises a calcium carbonate present in an amount ranging from 12.5 to 32% by weight.

20. A composition according to claim 19, characterized in that the enriching component further comprises from 4.8 to 12% by weight of magnesium phosphate and a water activity (Ah) that is between 0.4 and approximately 0.55.

21. A chewy, fruit-flavored confectionery composition characterized in that it comprises from about 0.2% by weight to about 65% by weight of an enriching component comprising a source of vitamins, a source of minerals, or a mixture thereof, from about 3 to about 18% by weight of a fat; from about 40% by weight to about 70% by weight of a carbohydrate, and from about 0.1% by weight to 2 by weight of an encapsulated citric acid.

22. A composition according to claim 21, characterized in that the enriching component comprises calcium carbonate present in an amount ranging from 12.5 to 32% by weight, and the carbohydrate comprises at least one reducing sugar and a non-reducing sugar, and the ratio of the reducing sugar to the non-reducing sugar is in a range from about 1: 0.2 to about 1: 1.

23. A composition according to claim 22, characterized in that the calcium carbonate has an average particle size from about 2 to about 10 microns.

24. A chewable confection characterized in that it comprises from about 0.2% by weight to about 45% by weight of an enriching component, from about 3 to about 18% by weight of a fat; from about 40% by weight to about 70% by weight of a carbohydrate comprising from about 10 to 50% by weight of an oligosaccharide, a polysaccharide or a mixture thereof, and from about 50 to about 90% by weight of a monosaccharide, a disaccharide, or a combination thereof.

25. A chewable confection according to claim 24, characterized in that the oligosaccharide, the polysaccharide or the mixture thereof, is present in an amount of from 20 to 40% by weight.

26. A chewable confection, according to claim 24, characterized in that the oligosaccharide, the polysaccharide or mixture thereof, is present in an amount from 22 to 36% by weight.

27. A process for preparing a confectionery composition, characterized in that it comprises cooking a confection comprising from about 3 to about 18% by weight of a fat; from about 40% by weight to about 70% by weight of a carbohydrate comprising at least one reducing sugar and a non-reducing sugar, in a ratio of from about 1: 0.2 to 1: 1 reducing sugar to non-reducing sugar, and from about 0 to about 10% by weight of a protein, to form a precooked dough; adding from about 0.2% by weight to about 45% by weight of an enriching component, to the precooked dough thus formed, to form a enriched jam product.

28. A process according to claim 27, characterized in that the confectionery component comprises calcium carbonate which is present in an amount ranging from 12 to 32% by weight.

29. A process according to claim 28, characterized in that the composition is a chewable fruit-flavored product, wherein the fruit flavor is imparted at least partially by the use of encapsulated citric acid.

30. A process according to claim 29, characterized in that it further comprises dispersing in an aqueous solution, a hydrocolloid selected from the group consisting of carragahen, locust bean gum, furcellaran, agar, gellan, or mixture thereof, present in an amount which vary from about 0.01 to about 2% in peeo.

31. A process according to claim 29, characterized in that it further comprises employing from about 0.1 to 5% by weight of protein and from about 0.01 to 0.1% by weight of a stabilizing agent.

32. A process according to claim 31, characterized in that the enriching component comprises a calcium salt, a magnesium salt, a zinc salt, a copper salt, vitamin D, and vitamin K.

33. In addition, it comprises adding an encapsulated citric acid to the parboiled dough once the dough has cooled to a temperature of at least about 79.4 ° C (175 ° F).