SK4097A3 - 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

A process for producing a gelling aid

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 ingredients such as citric acid, tritium citrate and potassium sorbate.

BACKGROUND OF THE INVENTION

Such a process is known from DE-PS 1 S75 855, in which sugar particles are moistened with water and then a mixture of sugar and pectin, which have been finely ground together, is applied to particles having a size of S to 50 μιη. 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 devices for the two production steps. It needs a pre-mixer and multi-component scales with recipe control, mixing snails, non-agitation loosening and intensive dust removal. In the second stage, continuous dosing organs, mixing snails and intensive dedusting are needed. Furthermore, it is necessary for both steps to carry out a very laborious 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 have to be sieved and to problems in the mixing devices and filling machines caused by sintering.

The finished gelling sugar has a tendency to crush and inhomogeneities and thus to uneven product properties. Strong pectin dust formation leads to losses and mechanical problems in both production steps.

Mixing phenomena can also occur in pre-packaged packages, so it is advisable to always use the entire pack.

DE-PS 1 800 141 discloses a method. in which a water-soluble, free-flowing, highly concentrated dry pectin product is produced which agglomerates by steaming to a mushroom-like product and then dried. These agglomerates are preferably prepared in such a way. make the agglomerates mail a similar grain size fraction as the granulated sugar to be mixed with them. Also, this gelling sugar tends to be mixed and thus does not meet the requirements for such a product.

U.S. Pat. No. 4,636,106 discloses a dry tolerant for glazing or marmalade preparations which contains, in addition to a coarse sand-shaped sugar particle, 0.05 to 0.15% of a monoglyceride and dlglyceride and triacetin classifier as well as a mixture thereof. which are distributed over at least a portion of the surface of the sugar particles and which are coated with dry ground pectin having a particle size of ~ 300 mesh. In column 3, line 30f f indicates that it is essential to use an emulsifier and that without such an emulsifier the sugar forms lumps when mixed with fruit juice or a comparable liquid.

EP-A-0 156 460 discloses an inverted process in which fractions 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

The invention has set itself the object of developing a simple, inexpensive, reliable method which leads to a product which at least meets the quality of the commercial products of the aforementioned patents, but does not tend to be crushed.

Surprisingly, this task could now have been solved simply by mistreatment.

It is said that sugar, along with crystalline, coarsely called citric acid, is used. and 0.1 to 0.3% by weight of neutral constituents, as well as 0.5% by weight of the vegetable oil, optionally mixed with pectin as well as optionally with 3 others. finely scattered components.

The result could not have been foreseen, as the expert would first have to fear that the addition of oils would not give rise to haze and / or upwardly occurring droplets that the consumer would not accept either qualitatively or optically. But it turned out. Especially in the preferred range of amounts between 0.1 and 0.3% by weight. such phenomena do not occur. Dosing only 0.05% by weight. 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-grained components.

It is essential that the oil is not capable of dissolving either sugar or pectin or other ingredients. so there will be no undesirable sticking or clumping. Thus, pectin dust formation is sufficiently suppressed. The expensive determination of 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 steps of the process. 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 premixing process step is eliminated.

The gelling sugar produced according to the invention. It is absolutely resistant to crushing. As a result, loaded packages can also be used, while previously had to be recommended. to use only whole packages. Given that there is no gluing or clumping, 3a could even abandon preoslevanla. In the process according to the invention, pre-discounting would only correspond to the safety precautions in 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 pros4 classes act against the penenl, causing problems with foaming during cooking. They produce jelly ole products during production.

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Claims (2)

Method for producing a gelling aid by coating the granular sugar particles with finely divided pectin, characterized in that the sugar is first mixed with 0.05 to 0.5% by weight. neutral vegetable oil and then with pectin. 8. The method of claim 1 wherein the gelling aid comprises additional crystalline, powder-like granular components. such as citric acid, tricalcium citrate and potassium sorbate, and these are mixed together with granular sugar particles with oil. The process according to claim 1 or 8, characterized in that the amount of oil is 0.1 to 0.2% by weight.