SK281147B6 - Process for producing a gel-forming substance - Google Patents

Abstract

A process is disclosed for producing a gel-forming substance by coating sugar grains with finely ground pectin, and if desired with one or several components such as citric acid, potassium tricitrate and potassium sorbate. The sugar, if desired together with the crystalline, coarse grain components such as citric acid, is first mixed with 0.05 to 0.5 % by weight, preferably 0.1 to 0.2 % by weight, of an oil, then is mixed with pectin, and if desired with the other finely powdered components.

Description

Technical field

It is an object of the present invention to provide a gelling aid by coating the granular sugar particles with finely divided pectin, and optionally one or more components such as citric acid, tricalcitrate, and potassium sorbate.

BACKGROUND OF THE INVENTION

Such a method is known from DE-PS 1 275 853, in which the sugar particles are moistened with water and then a mixture of sugar and pectin, which have been finely ground together, is applied to particles of 2 to 50 gm. Although this method has proven to be practical in practice, it is relatively expensive to carry out in practice, since it has to be carried out in two separate plants for both production steps. Pre-mixing equipment and multi-component weighing machines with recipe control, mixing snails, non-mixing plundering and intensive dedusting are required. In the second stage, continuous dosing organs, mixing snails and intensive dedusting are required. Furthermore, it is necessary for both steps to carry out a very striking determination of the tear weight, since the formulation is only suitable for the market if the tear weight limits are observed.

Furthermore, the addition of water leads to the formation of lumps which must be sieved and to problems in the mixers and in the filling machines caused by the caking.

The finished gelatin sugar tends to be agitated and inhomogeneous and hence to uneven product properties. Strong pectin dust formation leads to losses and mechanical problems in both production steps.

Stirring phenomena can also occur in the pre-packed package, so it is recommended to always use the entire pack.

DE-PS 1 800 141 describes a process in which a water-soluble, flowable, highly concentrated dry pectin product is produced which is agglomerated by steaming to a mushroom-like product and then dried. These agglomerates are preferably prepared so that the agglomerates have a grain size fraction similar to the crystal sugar to be mixed with them. Also, this gelatinous sugar tends to mix and therefore does not meet the requirements for such a product.

US-A-4,686,106 discloses a dry composition for gelatin or marmalade compositions containing, in addition to coarse sand-shaped sugar particles, 0.05 to 0.15% of an emulsifier from the group of monoglycerides, diglycerides and triacetin, as well as mixtures thereof which are at least divided into parts of the surface of the sugar particles and which are coated with dry ground pectin with a particle size <200 mesh. In column 2, line 20 ff, it is imperative that an emulsifier is necessary and that without such an emulsifier sugar forms lumps when mixed with fruit juice or a comparable liquid.

EP-A-0 136 460 describes an inverted process in which ingredients such as citric acid and pectin are coated with fats which are solid at room temperature. This material is then mixed with sugar after cooling at room temperature.

SUMMARY OF THE INVENTION

SUMMARY OF THE INVENTION It is an object of the invention to provide a simple, inexpensive, reliable method which leads to a product which gives the quality of at least commercial products according to the aforementioned patents, but which does not tend to crush.

This task could now be surprisingly simply resolved by first mixing the sugar, possibly together with crystalline, coarse components, such as citric acid, tricalcitrate and potassium sorbate, with 0.05 to 0.5% by weight, preferably 0.1% by weight. % to 0.2 wt.% of neutral vegetable oil and then mixed with pectin as well as optionally with other finely divided components.

The result could not have been foreseen, as the expert would first have to fear that the addition of oils would not cause turbidity and / or floating oil drops that the consumer would not accept either qualitatively or optically. However, it has been found that, in particular, in an advantageous quantity range between 0.1 and 0.2% by weight. such phenomena do not occur. Dosage only 0.05 wt. it is sufficient for coarsely crystalline sugar to adhere pectin and other finely divided components to the surface of sugar crystals and other crystalline coarser grain components.

It is crucial that the oil is not capable of dissolving either sugar or pectin or other ingredients, so that no undesirable sticking or clumping occurs. Nevertheless, the formation of pectin dust is sufficiently suppressed. The costly determination of the tear weight must be carried out only once in the method according to the invention. The process can be carried out in a single mixer in two process steps. Technically very simple mixers with free fall of material are even suitable. Mixing times are significantly shorter, resulting in a high yield per unit of space and time at low investment. An essential advantage of the process according to the invention is that the pre-mixing process step is eliminated.

The gelatinous sugar produced according to the invention is absolutely resistant to crushing. As a result, loaded packages can also be used, whereas previously it had to be recommended that only whole packages be used. Since there was no sticking or clumping, sieving could even be abandoned. Sieving in the process according to the invention would still only correspond to the safety precautions for all cases. Pectin dust losses are significantly lower. Losses and impurities in the plant are greatly reduced.

Finally, it has been observed that the new gelling agent counteracts foaming so that the user has fewer problems with foaming during cooking. In addition, jelly clear products are produced in the manufacture.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

1: 1 gelatin sugar

980 to 990 kg of crystal sugar are mixed with 0.1 to 0.5 wt. oil. The ingredients: pectin (0.3-1.5% by weight) and crystalline citric acid (0.5-1.5% by weight) are then added and mixed until complete homogeneity.

Citric acid may also be added prior to the addition of the oil.

Example

2: 1 gelatin sugar

955 to 970 kg of granulated sugar are mixed with 1.5 to

0.5 wt. oil. Then the following ingredients are added: pectin (1.5 to

SK 281147 Β6

3.5% by weight), potassium sorbate (0.1 to 0.2% by weight) and crystalline citric acid (0.8 to 1.5% by weight) and mixed until complete homogeneity.

Optionally, citric acid may also be added prior to the addition of the oil.

Claims (3)

PATENT CLAIMS Process for producing a gelling aid by coating the granular sugar particles with finely ground pectin, characterized in that the sugar is first mixed with 0.05 to 0.5 wt. neutral vegetable oil and then with pectin. Process according to claim 1, characterized in that the additional crystalline, powder-like components, such as citric acid, tricalcium citrate and potassium sorbate, are mixed together with the granular sugar particles with the oil. Method according to claim 1 or 2, characterized in that the amount of oil is 0.1 to 0.2% by weight.