SK175099A3 - Sweetening composition and food products containing same - Google Patents

Abstract

A sweetener composition comprises iditol (5-100 wt. % of total dry solids). Independent claims are also included for: (1) a product comprising the composition; and (2) a chewing gum comprising (wt. %): base gum (15-60), at one polyol (0.5-80), maltitol sirup (comprising iditol (0.5-30)) (0-10) and plasticizing agent (e.g. glycerin and/or propylene glycol) (0-10).

Description

-1.

Sweetening composition and food products containing it

Technical field

The invention relates to a sweetening composition which can be used in food products and in particular in the field of confectionery, such as fondants, gummy candies, gelatin candies, candied fruit, chewing gums. In particular, it relates to food products, in particular chewing gums containing the composition.

BACKGROUND OF THE INVENTION

Previously known chewing gums which contain sucrose and glucose syrup and sugar-free chewing gums which are based on polyols are essentially composed of:

• 15 to 30% resin base • 50 to 70% carbohydrates in crushed form • 0 to 25% carbohydrate syrups forming a liquid chewing gum fraction • 1 to 2% aroma • 0 to 5% other ingredients from antioxidants, colorants, intense sweeteners, fillers and emulsifiers, the term saccharide means:

• on the one hand carbohydrates such as mono-, di-, oligo and polysaccharides and mixtures thereof as amidone hydrolysates, and • on the other hand polyols or sugar alcohols such as mono-, di-, oligo- and polysaccharides and mixtures thereof, especially hydrogenated amidone hydrolysates or HAH.

Amidone hydrolysates are obtained by a method known as enzymatic hydrolysis and / or amidonic lactic acid. Its treatment by catalytic hydrogenation under high pressure and high temperature with Raney nickel makes it possible to obtain the corresponding hydrogen products. In traditional chewing gum, carbohydrate in crushed form and carbohydrate syrup are generally made up of sucrose and syrup called "glucose" or amidone hydrolyzate, while "sugar-free" chewing gums based on polyols, crushed carbohydrates and carbohydrate syrups consist mainly of mannitol, mannitol, respectively. , lactitol, isomalt, eritritol and / or sorbitol powder, the latter and polyol syrup.

There are also known sugar-free chewing gums which contain aqueous sorbitol solutions as the liquid phase. In particular, these types of chewing gum tend to lose moisture and dry out. They harden and become fragile and friable and thus in fact unsuitable for consumption. This phenomenon of water loss is explained by the crystallization of sorbitol, which is contained in the solution from the outset, resulting in an increase in the amount of free water, i.e. the relative humidity (HRE) value of these chewing gums.

It has therefore been proposed, in particular in EP-A-0 082 670 and EP-A-0 325 090, to use glycerine as a plasticizing and binding agent in these sugar-free chewing gums.

The syrups thus obtained are known to be particularly hygroscopic and therefore tend to absorb water contained in the atmosphere where they are stored. This causes them to become sticky after some time and lose their desirable properties to the consumer. This phenomenon can be partially eliminated by treating chewing gums in watertight containers, which are expensive. This tendency of sugar-free chewing gums to accept water again is associated with a relatively low average relative humidity (HRE) value.

In order to overcome these disadvantages, the use of syrups of hydrogenated amidone hydrolyzates and sorbotil or glycerin syrups has gradually been promoted. Indeed, these hydrogenated amidone hydrolyzates (HAH) have the best softening, binding and anti-crystallization properties. They also have the advantage of strongly reducing fluctuations in average relative humidity (HRE) in chewing gum.

However, it has been shown that these HAH-based syrups are not without disadvantages when used in chewing gum. In fact, their water content is not negligible since it represents about 15 to 20 wt. So they enrich the chewing gums with which they are used. Thus, the humid environment thus formed is completely unsuitable when using strong synthetic sweeteners such as aspartame, a dipeptide of L-aspartyl-L-phenylalanine methyl ester.

Indeed, it is known that the stability of aspartame in food products is dependent on the amount of water present in the center as well as the value of the average relative humidity (HRE) at the time of contact at temperature and pH. And in the middle with increased average relative humidity (HRE), aspartame spontaneously decomposes to diketopiperazine, which inevitably leads to a loss of sweetening effect. In addition, this decomposition product is known for its bitter unpleasant taste.

Another consequence of using hydrogenated amidone hydrolyzates (HAH) of high water syrups is that a chewing gum is obtained which has a very supple and sticky structure. Problems arise at the time of production, because such a chewing gum is very

- it is not suitable for handling and molding, but due to its ability to stick to all equipment during production. Moreover, for the same reasons above, it is not very popular with consumers.

Finally, the excess water content of the chewing gums does little to favor the solubility of some flavorings, which are much more sensitive to oxygenation and as a result are much easier to break down.

In order to overcome these disadvantages, it would be desirable to reduce the water content of the sugar-free chewing gums and more precisely in its liquid plasticizing and bonding fraction.

However, the syrups hydrogenated with amidone hydrolyzates (HAH), which mainly form these liquid plasticizing and bonding fractions, cannot be concentrated without the above mentioned difficulties in a dry matter content of the order of 88%. Indeed, when the water contained in such syrups evaporate, they become too viscous. Under these conditions, traditional evaporators are not suitable. It is necessary to resort to devices far more complex and therefore very expensive.

Moreover, even if the desired reduction in water content is finally achieved, the subsequent increased viscosity of these decomposed syrups implies that they cannot be handled except at high temperature.

It is easy to imagine the problems that may arise in the industry when working with hot meat before mixing it into the chewing gum recipe.

In other words, these concentrated syrups must be kept constantly at their aforementioned pour point, which makes them glassy in one hard and durable block that would be difficult to re-melt for recycling. In order to avoid heat damage, these syrups, which are kept in a liquid state, must be utilized rapidly.

Finally, contacting these syrups with heat-sensitive products, as occurs in the manufacture of chewing gums, can either cause them to be damaged, such as aspartame or to volatilize, as is the case with flavorings.

Obviously, such enforced considerations in the manufacturing process do not meet the manufacturing requirements in terms of economic profitability and quality of the final product.

Thus, 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 improved syrup-based plasticizing and bonding compositions for the preparation of food products such as chewing gums. hydrolysates of amidone and glycerin or propylene glycol.

Indeed, glycerin and propylene glycol reduce the viscosity of amidone hydrolyzate syrups and facilitate evaporation of the water they contain, especially when conventional evaporators are used. The rheological behavior of these compositions containing carbohydrate-glycerin or propylene glycol syrups is relatively satisfactory, and such concentrated plasticizer compositions are well handled even at ambient temperature.

However, these compositions also have disadvantages. They have an average relative humidity (HRE) relatively low and thus support the phenomenon of new uptake of water into the chewing gums in which they are contained. This low average relative humidity (HRE) value is partly related to water removal. Glycerin or propylene glycol added to these syrups not only does not compensate for these water losses, but even decreases the average relative humidity (HRE) value.

In addition, glycerine releases heat when consumed, a phenomenon commonly referred to in the art by the term "heating effect" and is completely unacceptable to the consumer.

It is an object of the invention to overcome the limitations and / or disadvantages of the prior art compositions and to provide a new sweetening composition that better than the prior art sweetening compositions meets the various requirements of practice, which in effect means:

• have plasticizing, binding and anticrystallizing properties; • be useful in food products, especially in chewing gums but especially in sugar-free chewing gums; • bring very little water to the food products to which they are to be added; for handling especially at ambient temperature • be easy to prepare • be stable on its own and have the ability to also impart sufficient stability to the food products to which it is to be added, especially as regards new water intake leading to deterioration in the quality of these products , in particular, sugar-free chewing gums, and in view of the crystallization phenomenon, which in turn leads to an increase in the hardness of these products • to represent an important sweetening ability without a heating effect and to reduce the added amount of intense synthetic ladidiel.

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Société Demanderesse, on the basis of detailed research, has contributed to the discovery that this objective can be achieved by means of a sweetening composition for food products containing iditol.

Iditol is a polyol obtained industrially by the hydrogenation of sorbose. It represents an important potential gain because it is chemically more stable than sucrose, moreover it has the advantage that its ability to align is very close to that of sugar. In addition, iditol has the property of being non-carcinogenic, which opens up countless applications in industry, particularly in the food and pharmaceutical industries.

SUMMARY OF THE INVENTION

The sweetening composition for food products comprises 5 to 100 wt. idotol relative to the total dry matter.

The essence of food products is that they contain a sweetening composition according to the invention.

Among these food products are confectionery such as fondants, gummy candies, gelatin candies, candied fruit, chewing gums and more.

The sweetening composition of the invention is particularly storage-stable and has anti-crystallization properties which are of particular interest with respect to carbohydrates useful as a sweetening agent and / or filler in food compositions.

These properties make it possible to stabilize the hardness of the food product in which the sweetening composition is contained, which is particularly advantageous when the food product is chewing gum.

In the use of the sweetening composition according to the invention in chewing gums, its plasticizing and binding properties are also important, bearing in mind the many ingredients which must be admixed homogeneously during its preparation.

Finally, this composition makes it possible to replace part of the expensive powder or liquid products used as filler.

In any case, it preferably replaces the known compositions based on powdered carbohydrates or carbohydrate syrups.

It should also be underlined its stabilizing and anti-crystallization effects, which give chewing gums a constant quality as they age, particularly under unfavorable storage conditions, in particular relative humidity.

According to a preferred embodiment of the invention, the sweetening composition comprises 5 to 80%, preferably 7 to 60% and most preferably 10 to 40% by weight. iditol relative to the total dry matter.

The composition may additionally comprise at least one polyol other than iditol.

The polyol or polyols are selected from the group consisting of threitol, erythritol, xylitol, arabitol, ritbitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltulose, glycerin hydrolyte, hydrolyzate, hydrolyzate, glycerol, hydrolyzate, hydrolyzate, glycerol, hydrolyzate, glycerol, hydrolyte, hydrolyzate, hydrolyzate, glycerol, hydrolyte.

Among the hydrogenated amidone hydrolyzates suitable for use in the present invention are those marketed by Société Demanderesse under the trademark LYCASIN and those described, for example, in FR-A-2 654 308 and FR-A-2 459 002.

The composition of the invention may further comprise at least one intense artificial sweetener such as aspartame or the like.

The composition according to the invention thus obtained may be in powder or syrup form.

To prepare a composition according to the invention, the carbohydrate or carbohydrates in powder form are first mixed with iditol also in powder form. It is also possible to mix the saccharide (s) in the powdered state, optionally as a solution, with a solution of iditol or in the powdered state, then evaporate the water contained in the mixture thus obtained until a water content is obtained which is particularly easy to handle at ambient temperature and will have a viscosity that is compatible with effecting evaporation in a light manner by conventional equipment.

The present invention also provides a food product comprising a composition just described.

According to a particularly preferred embodiment of the invention, the food product is a sugar-free chewing gum containing from 0.5 to 85 wt. with respect to the total dry matter of the composition of the invention. In particular, the present invention provides chewing gum comprising 15 to 60% resin base, 0.5 to 80% at least one polyol, 0 to 10% maltitol syrup, 0 to 10% plasticizer selected from the group consisting of glycerin, propylene glycol and mixtures thereof, wherein 0 5 to 30%, preferably 2 to 25% of the polyol is iditol.

It is also preferred that the chewing gum polyol of the invention is sorbitol.

-7V

Other features and advantages set forth in the specification are intended to illustrate and not limit the invention.

DETAILED DESCRIPTION OF THE INVENTION

Example 1 v

Sugar free gum

100% chewing gum was prepared with the following components;

- DREYCO BASE resin base marketed by Société DREYFUS: 25.0 g

- sorbitol powder placed on the market Société ROQUETTE FRERES: 58,5 g

- Mannitol 60 sold by Société ROQUETTE FRERES: 5.0 g

- glycerin sold by Société DOW CHEMICAL: 10,0 g

- menthol flavor: 1,5 g

The method of making chewing gum comprises the following steps:

- softening of the resin base at 50 ° C,

- insertion of the resin base into a double-jacketed blender (petroleum), circulating water at 50 ° C in the jacket and equipped with a generally Z-shaped mixing arm supplied by Société KUSTNER FRERES,

- addition of 1/3 of sorbitol powder,

- stirring for 2 minutes,

- addition of 1/3 of powdered sorbitol and half of glycerin,

- stirring for 2 minutes,

- addition of residual sorbitol powder and another half of glycerin,

- stirring for 2 minutes,

- addition of menthol flavor,

- further stirring for 1 minute,

- chewing the chewing gum to obtain a 5 mm thick plate.

• Five chewing gums were made according to the conditions described above, using the recipe above:

• sorbitol powder (sorbitol A) marketed by Société Demanderesse under the name NEOSORBR P60W (chewing gum 1)

-8.

And by incorporating into the above recipe the powdered sorbitol fraction for 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)

Thus, the hardness rating of the chewing gum is made in Newtons N using an INSTRON type 4502.

The hardness is measured on 5 mm chewing gum plates both during cooling at three consecutive temperatures (45 ° C, 35 ° C and 20 ° C) and on three occasions when stored at 20 ° C at ambient temperature 66% relative humidity ie after 1 day, 8 days and 15 days of storage).

The results are shown in the following table.

Bubble gum v prie The hardness (N) of the cooling needle Hardness (N) during storage Deň: 32 ° C Deň: 32 ° C Deň: 18 ° C 1 day 8 days 15 days 1 4.70 9.40 30.85 49.30 70.00 57,00 2 4.00 8.00 23.90 40.40 47.50 48.60 3 4.80 11,00 37.70 54.30 63.80 64.67 4 1.21 4.14 9.81 26.00 34.00 33.00 5 2.12 4.27 16.77 32.00 41.20 43.20

Iditol has an anticrystallisation capacity higher than xylitol. Addition of small doses of iditol to sorbitol powder (chewing gums 2 and 4) makes it possible to significantly reduce the hardness of the chewing gum during production and storage.

Example 2

Prepare 20 g of chewing gum according to the following recipe:

- Valencia T-PL resin base marketed by Société CAFOSA Gum S / A (Barcelona Spain): 30.0%

- Sorbitol powder placed on the market of Sociéte ROQUETTE FRERES: 48.8%

- Mannitol 60 sold by Société ROQUETTE FRERES: 5,0%

LYCASIN (R) maltitol syrup 80/55 to 85% by weight. dry matter placed on the market Société ROQUETTE FRERES: 13.0%

-9- glycerine sold by Société DOW CHEMICAL: 1%

- Natural menthol aromatic liquid marketed by Société Silesia: 1.8%

- natural menthol flavored powder marketed by Société Silesia: 0,4%

The method of making chewing gum comprises the following steps:

- softening of the resin base at 50 ° C,

- insertion of the resin base into a double-skinned blender (petroleum), circulating water at 50 ° C in the shell, and equipped with two paddle mixing axes, supplied by Société Ika,

- addition of half sorbitol powder,

- stirring for 2 minutes,

- addition of half of LYCASIN 80/55 pre-heated to 50 ° C,

- stirring for 3 minutes,

- addition of mannitol 60,

- addition of half of sorbitol powder and glycerin,

- stirring for 5 minutes,

- addition of half of LYCASIN 80/55 at 50 ° C,

- addition of menthol flavor powder

- further mixing for 2 minutes,

- addition of liquid menthol flavor,

- stirring for 2 minutes,

- removal from blender (petroleum),

- chewing the chewing gum to obtain a 5 mm thick plate.

Five chewing gums were produced under the above conditions according to the above recipe:

- sorbitol powder marketed by Société Demanderesse under the name NEOSORB

P60W (chewing gum 1) and adding to the above recipe the powdered sorbitol fraction for the following

- 95% NEOSORB P60W + 5% iditol (chewing gum 2 according to the invention)

- 95% de NEOSORB P60W + 5% xylitol (chewing gum 3)

- 90% NEOSORB P60W + 10% iditol (chewing gum 4 according to the invention)

- 90% NEOSORB P60W + 10% xylitol (chewing gum 5).

Thus, the hardness rating of chewing gums carried out in Newtons N using an INSTRON type 4502.

Hardness measurements were performed on 5 mm thick chewing gum plates both during cooling at three subsequent temperatures (45 ° C, 35 ° C and 20 ° C) and on three occasions when stored at 20 ° C at ambient temperature 59% relative humidity, i after 1 day, 8 days and 15 days of storage).

The results are shown in the following table.

Bubble gum v prie Hardness (N) ) cooling time Hardness (N) during storage Deň: 32 ° C Deň: 32 ° C Deň: 18 ° C 1 day 8 days 15 days 1 2.8 4.8 14.7 15.4 15.5 16.5 2 2.4 4.0 11.3 12.6 12.7 13.6 3 2.8 5.6 17.9 16.9 17.1 17.5 4 0.7 2.1 4.7 8.1 8.3 8.3 5 1.2 2 ^ 8.0 10,0 11.8 12zl

Iditol has an anticrystallisation capacity higher than xylitol. Addition of small doses of iditol to sorbitol powder (chewing gums 2 and 4) makes it possible to significantly reduce the hardness of the chewing gum during production and storage.

Example 3

Durable sugar-free chewing gum

Several durable sugar-free chewing gum based on xylitol or sorbitol (trials) and iditol are prepared according to the recipe in the following table

Produced composition (in weight units) xylitol sorbitol Idit Lycasin 80/55 (75% MS) 260.7 260.7 260.7 xylitol 124.4 - - sorbitol - 124.4 - Idit - - 124.4 Arabic gum solution (52% MS) 614.9 614.9 614.9 aroma - colors sufficient number enough number enough number

-11-.

LYCASIN 80/55 is a maltitol syrup marketed by Société Demanderesse.

For example, Xylitol can be used in the form as Société Demanderesse is marketed under the name XYLISORB 700.

As sorbitol, a product under the name NEOSORB P60W, also marketed by Société Demanderesse, can be used.

The procedure for the individual operations to prepare such a sugar-free hard rubber is as follows: -cooking mixtures of LYCASIN 80/55-idotol, LYCASIN 80/55-xylitol and LYCASIN 80 / 55sorbitol at 150 ° C at atmospheric pressure,

- cooling to 110 ° C,

- addition of gum arabic solution, coloring agent and flavoring,

- casting into starch molds,

drying at 35 ° C for two days, then at 40 ° C for about six days, until the final product 89 is obtained.

The sugar-free gum compositions thus obtained are shown in the following table.

Composition (%) xylitol sorbitol Idit Lycasin (R) 80/55 (75% MS) 27.2 27.2 27.2 xylitol 17.3 - - sorbitol - 17.3 - Idit - - 17.3 arabic gum solution (52% MS) 44.5 44.5 44.5 aroma - dye sufficient number enough number enough number residual water 11.0 11.0 11.0

Tests were carried out for the stability of durable sugar-free chewing gums in a microclimate at 60% relative humidity and at 20 ° C for 10 days. At the end of this time these durable sugar-free chewing gums were tested for their stability, sweet taste and hardness.

The scale of the tests is as follows:

+ weak ++ significant +++ very significant

The results of stability tests obtained for durable sugar-free chewing gum are shown in the following table.

stability Sweet taste hardness iditol gum +++ +++ +++ xylitol gum ++ +++ ++ sorbitol gum +++ ++ +++

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Claims (9)

A sweetening composition comprising 5 to 100 wt. iditol relative to the total dry matter. A sweetening composition according to claim 1, wherein the composition comprises at least one polyol other than iditol. Sweetening composition according to claim 2, characterized in that the polyol is selected from the group consisting of threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltululose, hydrogenated isomaltululose, hydrogenated isomaltulose and sorbitol is preferred. Sweetening composition according to any one of claims 1 to 3, characterized in that it is in the form of a powder. A sweetening composition according to any one of claims 1 to 3, characterized in that it is in the form of a syrup. A food product comprising a composition according to any one of claims 1 to 5. ’I Food product according to claim 6, characterized in that it is composed of a sugar-free chewing gum containing from 5 to 85% by weight. with respect to the total dry matter of the composition of any one of claims 1 to 5. Chewing gum comprising 15 to 60% resin base, 0.5 to 80% of at least one polyol, 0 to 10% maltitol syrup, 0 to 10% of a plasticizer selected from the group consisting of glycerin, propylene glycol and mixtures thereof, wherein 0.5 to 30% of the polyol is iditol. -149. Chewing gum according to claim 8, characterized in that the polyol is sorbitol. Chewing gum according to claim 8 or 9, characterized in that 2 to 25% of the polyol is iditol.