WO1995026644A1 - Non-sugaring syrup - Google Patents

Non-sugaring syrup Download PDF

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Publication number
WO1995026644A1
WO1995026644A1 PCT/EP1995/001161 EP9501161W WO9526644A1 WO 1995026644 A1 WO1995026644 A1 WO 1995026644A1 EP 9501161 W EP9501161 W EP 9501161W WO 9526644 A1 WO9526644 A1 WO 9526644A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
syrup
water
polydextrose
sugar
Prior art date
Application number
PCT/EP1995/001161
Other languages
German (de)
French (fr)
Inventor
Rudolf Weiner
Original Assignee
'worlée Sweet' E.H. Worlée & Co. Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 'worlée Sweet' E.H. Worlée & Co. Gmbh filed Critical 'worlée Sweet' E.H. Worlée & Co. Gmbh
Priority to AU20733/95A priority Critical patent/AU2073395A/en
Priority to EP95913166A priority patent/EP0804089A1/en
Publication of WO1995026644A1 publication Critical patent/WO1995026644A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof

Definitions

  • the invention relates to a syrup for the manufacture of sweetened foods and foods, a process for its manufacture and its use.
  • the invention relates to a syrup that does not crystallize out.
  • Sorbitol, isomalt and maltitol syrups are known, for example, which are concentrated aqueous sorbitol, isomalt and maltitol solutions (see, for example, "Sweetener Manual: Properties and Application", pages 256 to 257, 324 to 351 and 379 to 387, 1990 Behr's Verlag, Hamburg.)
  • Sugar-free, flowable but crystallizing compositions are also known which contain approximately 36% lactitol, 29% water, 21% polydextrose and 14% maltitol syrup (Pfizer information sheet on the polydextrose product "Litesse", July 1991) or 62.5 parts by weight lactitol, 7.5 Parts by weight of polydextrose, 19 parts by weight of maltitol syrup and water (dry substance 89% by weight) (Purac Biochem).
  • the previously known syrupy sweet compositions with reduced sugar content or sugar-free syrupy sweet compositions generally have the further disadvantage that their processing properties or processing behavior differ considerably from that of classic syrup, e.g. in the browning behavior, in the viscosity behavior and the flowability, the freshness, the shelf life and the shelf life of products containing these syrups, the sedimentation and the thixotropic properties.
  • the invention is therefore based on the object of providing a syrup and a process for its preparation, the syrup being largely similar in its appearance, its taste and processing properties and its temperature behavior to sugar syrup, but without sugar, gentle on the teeth, preferably for Suitable for diabetics and reduced calories and also provides better freshness, shelf life and shelf life of the products made with it.
  • a syrup which is characterized in that it contains a) 1 to 95% by weight of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, b) 30 to 95% by weight of polydextrose and / or maltitol syrup
  • cellulose derivative which also includes turbidity and suspended matter.
  • the viscosity and the flowability can be changed over a wide range, the composition of the syrup production practically not having to be changed.
  • the flowability can in particular be set so that it is comparable to that of conventional sugar syrup.
  • the thixotropic properties can also be controlled by changing the recipe (eg changing the cellulose derivative content). It is also advantageous that the browning behavior corresponds to that of sugar syrup, which has often left something to be desired in the past.
  • the syrup according to the invention also has the advantages that it reduces calories, is gentle on the teeth and is preferably suitable for diabetics, which is achieved in that it is sugar-free, with "sugar” being sucrose, but also the breakdown products of which are understood to be glucose and fructose and other saccharides such as lactose and the like.
  • sugar alcohols which differ from the sugars (carbohydrates) which have aldehyde groups or are present in acetal form and are therefore reducing, ie they are non-reducing.
  • the sweetening power of the syrup according to the invention can be adjusted by varying the amounts of sugar alcohol and alternatively by introducing an intense sweetener. To some extent, any glycerin that is present also has an influence on the sweetening power of the syrup.
  • the syrup according to the invention can be used universally instead of sugar and sugar products, e.g. in ice cream, dairy products, ketchup and barbecue sauces, gingerbread and baked goods, marzipan, chewy sweets and marshmallows, frozen desserts, spreads, in particular as a honey substitute for diabetics, jams, hard and soft caramel, fruit fillings, soft pastries, drinks and desserts.
  • the syrup according to the invention also represents an alternative to inverted sugar creams. However, it can also serve as a plasticizer, freshness-keeping agent, moisture regulator, agent for improving the texture and the taste impression. For example, the mouthfeel in drinks is improved.
  • the syrup according to the invention comprises, for example, 1 to 56% by weight, in particular 5 to 50% by weight and preferably 10 to 50% by weight, of non-hygroscopic and non-crystallizing sugar alcohol, for example 30 to 90% by weight .-%, in particular 30 to 80 wt .-% and preferably 30 to 60 wt .-% polydextrose and / or maltitol syrup (maltitol content) PC ⁇ 7EP95 / 01161 O 95/26644
  • syrup containing polydextrose preferably contains glycerin.
  • the glycerin acts in particular as a moisturizer and moisture stabilizer, which also has an advantageous effect on the shelf life and shelf life.
  • Syrup containing polydextrose and glycerol can advantageously be used in jams or fruit fillings. If glycerol is used, the glycerol content is preferably 0 to 25% by weight, in particular 2 to 20% by weight and more preferably 5 to 18% by weight.
  • the syrup according to the invention contains, for example, 50 to 95% by weight, in particular 60 to 85% by weight and preferably 70 to 80% by weight, of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, for example 0.01 to 2 , 0 wt .-%, in particular 0.02 to 1.0 wt .-% and preferably 0.05 to 0.7 wt .-% cellulose derivative, which is preferably a derivative of carboxymethyl cellulose and in particular Sodium carboxymethyl cellulose (Na-CMC).
  • the water content is preferably 4 to 35% by weight, in particular 10 to 30% by weight and preferably 20 to 30% by weight.
  • the syrup can also contain an intense sweetener.
  • All conventional intensive sweeteners are suitable as an intense sweetener, with aspartame (L-aspartyl-L-phenylalanine methyl ester), AceK (acesulfame-K, the potassium salt of 6-methyl-l, 2,3-oxathiazin-4 (3H) - on-2, 2-dioxides) or a mixture containing aspartame and / or AceK and in particular aspartame is preferred.
  • the intensity of the intense sweetener if present, is in the range from 0 to 10 % By weight, in particular 0.01 to 5% by weight and preferably 0.1 to 1.0% by weight.
  • Lactitol and xylitol are particularly suitable as the non-hygroscopic and non-crystallization-inhibiting sugar alcohol, but other polyhydroxy compounds belonging to this group of sugar alcohols are also suitable. Lactite is commercially available in several forms, e.g. as a white crystalline monohydrate form or in the form of the dihydrate.
  • Polydextrose is a polymer made by polycondensing glucose in the presence of sorbitol and citric acid.
  • Maltitol syrup contains maltitol as the main ingredient, the maltitol content generally being between 55 and 80% by weight. (See “Manual sweetener: properties and application", pages 256 to 257 and 379 to 387, 1990 Behr's Verlag, Hamburg.)
  • Carboxymethyl cellulose or its sodium derivative is particularly suitable as a cellulose derivative.
  • the Brookfield viscosity grade of 2% aqueous solutions is preferably 500 to 20,000 mPas, more preferably 500 to 15,000 mPas, measured at 25 ° C.
  • auxiliaries usually used such as, for example, preservatives, can be present in an amount of 0 to 1% by weight.
  • the process according to the invention for producing the syrup consists in a) mixing the sugar alcohol, the polydextrose and / or the maltitol syrup and / or the sorbitol or the cellulose derivative and, if appropriate, the auxiliaries and the intense sweetener with the water, b) this mixture in in a closed vessel with stirring at 75 to 95 ° C until everything has dissolved, and c) the vessel is then emptied, if necessary after cooling.
  • the dry feed materials can be mixed in advance in the system.
  • the water is then added.
  • a mixture of water and another liquid component is optionally added.
  • a cellulose derivative which is preferably Na-CMC
  • the cellulose derivative can be mixed with water beforehand so that it pre-swells.
  • the swelling time is preferably at least 5 minutes, in particular 10 minutes and more, with a swelling time of 15 minutes and more being preferred.
  • the remaining dry substances are filled into the system and then the CMC water suspension is added (or vice versa).
  • the required amount of water can be added in step a) or added in step b) with / in the form of hot steam.
  • hot steam has the advantage that the dissolving process is accelerated and the vessel walls are rinsed and are essentially free of crystallization nuclei.
  • the water vapor also causes the contents of the vessel to heat up.
  • a double jacket vessel can also be used for heating, the medium circulating therein supplying the heat.
  • the vessel is preferably emptied before the mixture contained therein cools down. Accordingly, it is emptied, for example, at a temperature of, for example, 85 ° C. into suitable containers, which are preferably then immediately closed.
  • a temperature of, for example, 85 ° C. into suitable containers, which are preferably then immediately closed.
  • emptying in the cooled state is also possible. If temperature-sensitive intensive sweeteners are used, these can alternatively be added instead of in step a) after the contents of the vessel have been cooled, with stirring being continued at the lower temperature until a homogeneous mixture has formed. Then the emptying takes place.
  • the polydextrose and lactite were filled into the kettle with a stirrer and heating (Stephan & Söhne type, HC 44 Pilot type).
  • the water and glycerin were mixed and also added to the kettle.
  • the system was then closed and heated to 85 ° C. by means of direct steam supply with stirring at 1500 rpm. Then the system was switched off and emptied.
  • compositions of syrups according to the invention which were produced according to the above-mentioned method, are given below.
  • a cellulose derivative was used instead of polydextrose.
  • the cellulose derivative was allowed to swell in the water and then subsequently added to the lactite presented.

Abstract

The invention concerns a non-sugaring syrup which comprises: a) 1 to 56 wt % lactitol; b) 30 to 95 wt % polydextrose; c) 0 to 10 wt % intensive sweetener; and d) 4 to 69 wt % water, as well as, optionally, conventional auxiliary agents. The invention further concerns a process for the preparation of said syrup in which the contents are mixed, the mixture is heated to 75 to 95 °C in a closed vessel whilst being stirred until everything has dissolved, and the vessel is then emptied.

Description

Nich--aus ristallisierender Sirup Not - from crystallizing syrup
Die Erfindung betrifft einen Sirup für die Herstellung vo gesüßten Speisen und Lebensmitteln, ein Verfahren zu seine Herstellung und seine Verwendung. Insbesondere betrifft di Erfindung einen Sirup, der nicht auskristallisiert.The invention relates to a syrup for the manufacture of sweetened foods and foods, a process for its manufacture and its use. In particular, the invention relates to a syrup that does not crystallize out.
Seit längerem werden Speisen wie Eiscreme, Molkereiprodukte, Ketchup und Grillsoßen, Backwaren, Schokoladenprodukte, Kaubon bons und Süßwaren, Tiefkühldesserts, Marmeladen und dergleiche mit Zuckeraustauschstoffen gesüßt, um eine Kalorienverringerun zu erreichen oder für Diabetiker geeignete Produkte herstelle zu können. In der Regel ist jedoch mit der Verwendung von Zucker¬ austauschstoffe und/oderkünstliche Süßstoffe enthaltenden Süßzu¬ sammensetzungen der Nachteil verbunden, daß sie einen nicht zuüberdeckenden Nebengeschmack mit sich bringen, der die Qualitä der Speise erheblich beeinträchtigt.For a long time, dishes such as ice cream, dairy products, ketchup and barbecue sauces, baked goods, chocolate products, chewy sweets and confectionery, frozen desserts, jams and the like have been sweetened with sugar substitutes in order to reduce calories or to produce products suitable for diabetics. As a rule, however, the use of sugar compositions and / or artificial sweeteners containing sweetening compositions has the disadvantage that they bring with them an uncoverable secondary taste which considerably affects the quality of the food.
Bekannt sind beispielsweise Sorbit-, Isomalt- und Maltitsirupe, bei denen es sich um konzentrierte wäßrige Sorbit-, Isomalt- bzw. Maltitlösungen handelt (siehe beispielsweise "Handbuch Süßungs- mittel: Eigenschaften und Anwendung", Seiten 256 bis 257, 324 bis 351 und 379 bis 387, 1990 Behr's Verlag, Hamburg.) Ferner sind zuckerfreie, fließfähige aber kristallisierende Zusammensetzungen bekannt, die etwa 36 % Lactit, 29 % Wasser, 21 % Polydextrose und 14 % Maltitsirup (Pfizer Informationsblatt zu dem Polydextroseprodukt "Litesse", Juli 1991) oder 62,5 Gewichtsteile Lactit, 7,5 Gewichtsteile Polydextrose, 19 Gewichtsteile Maltitsirup und Wasser (Trockensubstanz 89 Gew.-%) (Purac Biochem) enthalten.Sorbitol, isomalt and maltitol syrups are known, for example, which are concentrated aqueous sorbitol, isomalt and maltitol solutions (see, for example, "Sweetener Manual: Properties and Application", pages 256 to 257, 324 to 351 and 379 to 387, 1990 Behr's Verlag, Hamburg.) Sugar-free, flowable but crystallizing compositions are also known which contain approximately 36% lactitol, 29% water, 21% polydextrose and 14% maltitol syrup (Pfizer information sheet on the polydextrose product "Litesse", July 1991) or 62.5 parts by weight lactitol, 7.5 Parts by weight of polydextrose, 19 parts by weight of maltitol syrup and water (dry substance 89% by weight) (Purac Biochem).
Den bisher bekannten sirupösen Süßzusammensetzungen mit verrin- gerte Zuckergehalt oder zuckerfreien sirupösen Süßzusammen¬ setzungen haftet im allgemeinen ferner der Nachteil an, daß ihre Verarbeitungseigenschaften bzw. ihr Verarbeitungsverhalten sich von Zuckersirup, dem klassischen Sirup, noch erheblich unter¬ scheiden, z.B. im Bräunungsverhalten, imViskositätsverhalten und der Fließfähigkeit, der Frischhaltung, der Haltbarkeit und der Lagerfähigkeit von Produkten, die diese Sirupe enthalten, der Sedimentierung und der thixotropen Eigenschaften.The previously known syrupy sweet compositions with reduced sugar content or sugar-free syrupy sweet compositions generally have the further disadvantage that their processing properties or processing behavior differ considerably from that of classic syrup, e.g. in the browning behavior, in the viscosity behavior and the flowability, the freshness, the shelf life and the shelf life of products containing these syrups, the sedimentation and the thixotropic properties.
Der Erfindung liegt daher die Aufgabe zugrunde, einen Sirup sowie ein Verfahren zu seiner Herstellung zu liefern, wobei der Sirup in seinem Aussehen, seinen Geschmacks- und Verarbeitungseigen¬ schaf en sowie seinem Temperaturverhalten Zuckersirup weitgehend ähnlich ist, dabei aber zuckerfrei, zahnschonend, vorzugsweise für Diabetiker geeignet und kalorienreduziert ist und ferner eine bessere Frischhaltung, Haltbarkeit und Lagerfähigkeit der mit ihm hergestellten Produkte liefert.The invention is therefore based on the object of providing a syrup and a process for its preparation, the syrup being largely similar in its appearance, its taste and processing properties and its temperature behavior to sugar syrup, but without sugar, gentle on the teeth, preferably for Suitable for diabetics and reduced calories and also provides better freshness, shelf life and shelf life of the products made with it.
Diese Aufgabe wird durch einen Sirup gelöst, der dadurch gekennzeichnet ist, daß er a) 1 bis 95 Gew.-% nicht-hygroskopischen und nicht- kristallisationshemmenden Zucker¬ alkohol, b) 30 bis 95 Gew.-% Polydextrose und/oder MaltitsirupThis object is achieved by a syrup which is characterized in that it contains a) 1 to 95% by weight of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, b) 30 to 95% by weight of polydextrose and / or maltitol syrup
(Maltitanteil) und/oder Sorbit, wobei der Gehalt jeder dieser Ein¬ zelkomponenten, falls vorhanden, dann mindestens 30 Gew.-% beträgt, und/oder 0,01 bis 2 Gew.-% Cellulosederivat, c) 0 bis 10 Gew.-% Intensivsüßstoff und d) 4,0 bis 69 Gew.-% Wasser sowie gegebenenfalls übliche Hilfsstoffe umfaßt.(Maltitol part) and / or sorbitol, the content of each of these individual components, if present, then is at least 30% by weight, and / or 0.01 to 2% by weight of cellulose derivative, c) 0 to 10% by weight of intense sweetener and d) 4.0 to 69% by weight of water and, if appropriate, customary auxiliaries includes.
Bevorzugte Ausführungsformen des erfindungsgemäßen Sirup sind Gegenstand der Unteransprüche.Preferred embodiments of the syrup according to the invention are the subject of the dependent claims.
Überraschenderweise ist gefunden worden, daß das Aussehen, und die Eigenschaften von Zuckersirup trotz Zuckerfreiheit weitgehend nachempfunden werden können. Ferner kann die Frischhaltung, Halt¬ barkeit und Lagerfähigkeit von mit dem erfindungsgemäßen Sirup hergestellten Produkten verbessert werden. Die Haltbarkeit und Lagerfähigkeit von mit dem erfindungsgemäßen Sirup hergestellten Produkten wird im Vergleich zu Zuckersirupen insbesondere durch das Absenken des aw-Wertes des Produktes verbessert und gewähr¬ leistet.Surprisingly, it has been found that the appearance and properties of sugar syrup can largely be modeled despite the fact that they are sugar-free. Furthermore, the freshness, shelf life and storability of products produced with the syrup according to the invention can be improved. The shelf life and shelf life of products produced with the syrup according to the invention is improved and ensured in comparison to sugar syrups, in particular by lowering the a w value of the product.
Im Gegensatz zu Zuckersirup kann sogar eine Auskristallisation und Sedimentierung beispielsweise durch Erhöhung des Gehalts an Cellulosederivat verhindert werden, wovon auch Trüb- und Schweb¬ stoffe umfaßt sind. Dies ist insbesondere bei der Getränkeher- Stellung vorteilhaft. Ferner kann im Gegensatz zu Zuckersirup die Viskosität und die Fließfähigkeit in weiten Bereichen verändert werden, wobei die Zusammensetzung bei der Sirupherstellung prak¬ tisch nicht verändert werden muß. Die Fließfähigkeit kann ins¬ besondere so eingestellt werden, daß sie mit der von üblichem Zuckersirup vergleichbar ist. Darüber hinaus können auch die thixotropen Eigenschaften durch Rezepturveränderung (z.B. Änderung des Gehalts an Cellulosederivat) gesteuert werden. Vorteilhaft ist auch, daß das Bräunungsverhalten dem von Zuckersirup entspricht, was in der Vergangenheit häufig zu wünschen übrig gelassen hat. Im Vergleich zu Zucker oder Zucker enthaltenden Sirupen weist der erfindungsgemäße Sirup auch die Vorteile auf, daß er kalorienre¬ duziert, zahnschonend und vorzugsweise für Diabetiker geeignet ist, was dadurch erreicht wird, daß er zuckerfrei ist, wobei unter "Zucker" Saccharose, aber auch deren Abbauprodukte Glucose und Fructose und andere Saccharide wie Lactose und dergleichen verstanden werden. Nicht umfaßt hiervon sind Zuckeralkohole, die sich von den Aldehydgruppen aufweisenden bzw. in Acetalform vorliegenden und damit reduzierenden Zuckern (Kohlenhydraten) unterscheiden, d.h. sie sind nicht-reduzierend.In contrast to sugar syrup, crystallization and sedimentation can even be prevented, for example by increasing the content of cellulose derivative, which also includes turbidity and suspended matter. This is particularly advantageous in the manufacture of beverages. Furthermore, in contrast to sugar syrup, the viscosity and the flowability can be changed over a wide range, the composition of the syrup production practically not having to be changed. The flowability can in particular be set so that it is comparable to that of conventional sugar syrup. In addition, the thixotropic properties can also be controlled by changing the recipe (eg changing the cellulose derivative content). It is also advantageous that the browning behavior corresponds to that of sugar syrup, which has often left something to be desired in the past. Compared to syrups containing sugar or sugar, the syrup according to the invention also has the advantages that it reduces calories, is gentle on the teeth and is preferably suitable for diabetics, which is achieved in that it is sugar-free, with "sugar" being sucrose, but also the breakdown products of which are understood to be glucose and fructose and other saccharides such as lactose and the like. This does not include sugar alcohols which differ from the sugars (carbohydrates) which have aldehyde groups or are present in acetal form and are therefore reducing, ie they are non-reducing.
Die Süßkraft des erfindungsgemäßen Sirups kann durch Variation der Mengen an Zuckeralkohol und alternativ durch Einführung von Intensivsüßstoff eingestellt werden. In gewissem Umfang hat auch gegebenenfalls vorhandenes Glycerin Einfluß auf die Süßkraft des Sirups.The sweetening power of the syrup according to the invention can be adjusted by varying the amounts of sugar alcohol and alternatively by introducing an intense sweetener. To some extent, any glycerin that is present also has an influence on the sweetening power of the syrup.
Der erfindungsgemäße Sirup kann universell anstelle von Zucker und Zuckerprodukten eingesetzt werden, z.B. in Eiscreme, Molke- reiprodukten, Ketchup und Grillsoßen, Lebkuchen und Dauerback¬ waren, Marzipan, Kaubonbons und Marshmallows, Tiefkühldessert, Brotaufstrich, insbesondere als Honigersatz für Diabetiker, Marmeladen, Hart- undWeichkaramell, Fruchtfüllungen, Softgebäck, Getränken und Süßspeisen. Der erfindungsgemäße Sirup stellt ferner eine Alternative zu invertierten Zuckercremes dar. Er kann aber auch als Weichmacher, Frischhaltemittel, Feuchtigkeitsre¬ gulator, Mittel zur Verbesserung der Textur und des Geschmacks- eindrucke dienen. Beispielsweise wird das Mundgefühl bei Ge¬ tränken verbessert.The syrup according to the invention can be used universally instead of sugar and sugar products, e.g. in ice cream, dairy products, ketchup and barbecue sauces, gingerbread and baked goods, marzipan, chewy sweets and marshmallows, frozen desserts, spreads, in particular as a honey substitute for diabetics, jams, hard and soft caramel, fruit fillings, soft pastries, drinks and desserts. The syrup according to the invention also represents an alternative to inverted sugar creams. However, it can also serve as a plasticizer, freshness-keeping agent, moisture regulator, agent for improving the texture and the taste impression. For example, the mouthfeel in drinks is improved.
Gemäß einer bevorzugten Ausführungsform umfaßt der erfindungs- gemäße Sirup beispielsweise 1 bis 56 Gew.-% insbesondere 5 bis 50 Gew.-% und bevorzugt 10 bis 50 Gew.-% nicht-hygroskopischen und nicht-kristallisationshe menden Zuckeralkohol, beispielsweise 30 bis 90 Gew.-%, insbesondere 30 bis 80 Gew.-% und bevorzugt 30 bis 60 Gew.-% Polydextrose und/oder Maltitsirup (Maltitanteil) PCΪ7EP95/01161 O 95/26644According to a preferred embodiment, the syrup according to the invention comprises, for example, 1 to 56% by weight, in particular 5 to 50% by weight and preferably 10 to 50% by weight, of non-hygroscopic and non-crystallizing sugar alcohol, for example 30 to 90% by weight .-%, in particular 30 to 80 wt .-% and preferably 30 to 60 wt .-% polydextrose and / or maltitol syrup (maltitol content) PCΪ7EP95 / 01161 O 95/26644
- 5 -- 5 -
und/oder Sorbit und beispielsweise 4 bis 35 Gew.-%, insbesondere 10 bis 30 Gew.-% und bevorzugt 10 bis 25 Gew.-% Wasser. Sämtliche hierin angegebenen Gewichtsprozente beziehen sich auf das Gewicht des Gesamtsirups.and / or sorbitol and for example 4 to 35% by weight, in particular 10 to 30% by weight and preferably 10 to 25% by weight of water. All percentages by weight given are based on the weight of the total syrup.
Polydextrose enthaltender Sirup enthält neben Wasser vorzugsweise Glycerin. Das Glycerin wirkt hierbei insbesondere als Feucht¬ haltemittel und Feuchtigkeitsstabilisator, wodurch auch die Haltbarkeit und Lagerfähigkeit vorteilhaft beeinflußt wird.In addition to water, syrup containing polydextrose preferably contains glycerin. The glycerin acts in particular as a moisturizer and moisture stabilizer, which also has an advantageous effect on the shelf life and shelf life.
Polydextrose und Glycerin enthaltender Sirup kann vorteilhafter¬ weise bei Marmeladen oder Fruchtfüllungen eingesetzt werden. Der Glyceringehalt beträgt, falls Glycerin verwendet wird, vorzugs¬ weise 0 bis 25 Gew.-%, insbesondere 2 bis 20 Gew.-% und bevorzug- ter 5 bis 18 Gew.-%.Syrup containing polydextrose and glycerol can advantageously be used in jams or fruit fillings. If glycerol is used, the glycerol content is preferably 0 to 25% by weight, in particular 2 to 20% by weight and more preferably 5 to 18% by weight.
Alternativ enthält der erfindungsgemäße Sirup gemäß anderen bevorzugten Ausführungsformen beispielsweise 50 bis 95 Gew.-%, insbesondere 60 bis 85 Gew.-% und bevorzugt 70 bis 80 Gew.-% nicht-hygroskopischen und nicht-kristallisationshemmenden Zuckeralkohol, beispielsweise 0,01 bis 2,0 Gew.-%, insbesondere 0,02 bis 1,0 Gew.-% und bevorzugt 0,05 bis 0,7 Gew.-% Cellulose¬ derivat, bei dem es sich vorzugsweise um ein Derivat der Carb- oxymethylcellulose und insbesondere Natrium-Carboxymethylcellu- lose (Na-CMC) handelt. Der Wassergehalt ist dabei vorzugsweise 4 bis 35 Gew.-%, insbesondere 10 bis 30 Gew.-% und bevorzugt 20 bis 30 Gew.-%.Alternatively, according to other preferred embodiments, the syrup according to the invention contains, for example, 50 to 95% by weight, in particular 60 to 85% by weight and preferably 70 to 80% by weight, of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, for example 0.01 to 2 , 0 wt .-%, in particular 0.02 to 1.0 wt .-% and preferably 0.05 to 0.7 wt .-% cellulose derivative, which is preferably a derivative of carboxymethyl cellulose and in particular Sodium carboxymethyl cellulose (Na-CMC). The water content is preferably 4 to 35% by weight, in particular 10 to 30% by weight and preferably 20 to 30% by weight.
Gewünschtenfalls kann der Sirup auch Intensivsüßstoff enthalten. Als Intensivsüßstoff eignen sich alle üblichen Intensivsüßstoffe, wobei Aspartam (L-Aspartyl-L-Phenylalaninmethylester) , AceK (Acesulfam-K, das Kaliumsalz des 6-Methyl-l,2,3-oxathiazin-4(3H)- on-2,2-dioxids) oder ein Aspartam und/oder AceK enthaltendes Gemisch und insbesondere Aspartam bevorzugt ist. Der Gehalt an Intensivsüßstoff liegt, falls vorhanden, im Bereich von 0 bis 10 Gew.-%, insbesondere 0,01 bis 5 Gew.-% und bevorzugt 0,1 bis 1,0 Gew.-%.If desired, the syrup can also contain an intense sweetener. All conventional intensive sweeteners are suitable as an intense sweetener, with aspartame (L-aspartyl-L-phenylalanine methyl ester), AceK (acesulfame-K, the potassium salt of 6-methyl-l, 2,3-oxathiazin-4 (3H) - on-2, 2-dioxides) or a mixture containing aspartame and / or AceK and in particular aspartame is preferred. The intensity of the intense sweetener, if present, is in the range from 0 to 10 % By weight, in particular 0.01 to 5% by weight and preferably 0.1 to 1.0% by weight.
Als nicht-hygroskopischer und nicht-kristallisationshemmender Zuckeralkohol eignen sich insbesondere Lactit und Xylit, aber andere zu dieser Gruppe von Zuckeralkoholen gehörende Polyhy- droxyverbindungen sind ebenfalls geeignet. Lactit ist in mehreren Formen im Handel erhältlich, z.B. als weiße kristalline Monohy- drat-Form oder in Form des Dihydrates.Lactitol and xylitol are particularly suitable as the non-hygroscopic and non-crystallization-inhibiting sugar alcohol, but other polyhydroxy compounds belonging to this group of sugar alcohols are also suitable. Lactite is commercially available in several forms, e.g. as a white crystalline monohydrate form or in the form of the dihydrate.
Polydextrose ist ein Polymer, das durch Polykondensation von Glucose in Gegenwart von Sorbit und Zitronensäure hergestellt wird. Maltitsirup enthält als Hauptbestandteil Maltit, wobei der Maltitgehalt im allgemeinen zwischen 55 und 80 Gew.-% liegt. (Siehe jeweils "Handbuch Süßungsmittel: Eigenschaften und Anwendung", Seiten 256 bis 257 und 379 bis 387, 1990 Behr's Verlag, Hamburg. )Polydextrose is a polymer made by polycondensing glucose in the presence of sorbitol and citric acid. Maltitol syrup contains maltitol as the main ingredient, the maltitol content generally being between 55 and 80% by weight. (See "Manual sweetener: properties and application", pages 256 to 257 and 379 to 387, 1990 Behr's Verlag, Hamburg.)
Als Cellulosederivat eignet sich insbesondere Carboxymethyl- cellulose bzw. deren Natriumderivat. Der nach Brookfield gemessene Viskositätsgrad von 2 %-igen wäßrigen Lösungen liegt vorzugsweise bei 500 bis 20 000 mPas, bevorzugter 500 bis 15 000 mPas, gemessen bei 25 °C.Carboxymethyl cellulose or its sodium derivative is particularly suitable as a cellulose derivative. The Brookfield viscosity grade of 2% aqueous solutions is preferably 500 to 20,000 mPas, more preferably 500 to 15,000 mPas, measured at 25 ° C.
Die üblicherweise verwendeten Hilfsstoffe wie beispielsweise Konservierungsmittel können in einer Menge von 0 bis 1 Gew.-% vorhanden sein.The auxiliaries usually used, such as, for example, preservatives, can be present in an amount of 0 to 1% by weight.
Das erfindungsgemäße Verfahren zur Herstellung des Sirup besteht darin, daß a) der Zuckeralkohol, die Polydextrose und/oder der Maltitsirup und/oder das Sorbit oder das Cellulosederivat und gegebe¬ nenfalls die Hilfsstoffe und Intensivsüßstoff mit dem Wasser gemischt werden, b) dieses Gemisch in einem geschlossenen Gefäß unter Rühren auf 75 bis 95 °C erhitzt wird, bis sich alles gelöst hat, und c) das Gefäß anschließend, gegebenenfalls nach vorheriger Abkühlung, entleert wird.The process according to the invention for producing the syrup consists in a) mixing the sugar alcohol, the polydextrose and / or the maltitol syrup and / or the sorbitol or the cellulose derivative and, if appropriate, the auxiliaries and the intense sweetener with the water, b) this mixture in in a closed vessel with stirring at 75 to 95 ° C until everything has dissolved, and c) the vessel is then emptied, if necessary after cooling.
Die trockenen Einsatzmaterialien können vorab in der Anlage gemischt werden. Das Wasser wird dann anschließend zugegeben. Gegebenenfalls wird alternativ ein Gemisch aus Wasser und einer anderen flüssigen Komponente zugegeben.The dry feed materials can be mixed in advance in the system. The water is then added. Alternatively, a mixture of water and another liquid component is optionally added.
Falls ein Cellulosederivat eingesetzt wird, bei dem es sich vorzugsweise um Na-CMC handelt, kann das Cellulosederivat vorab mit Wasser gemischt werden, so daß es vorquillt. Vorzugsweise beträgt die Quelldauer mindestens 5 Minuten, insbesondere 10 Minuten und mehr, wobei eine Quelldauer von 15 Minuten und mehr bevorzugt ist. Die übrigen trockenen Substanzen werden in die Anlage gefüllt und dann wird die CMC-Wassersuspension zugegeben (oder umgekehrt) .If a cellulose derivative is used, which is preferably Na-CMC, the cellulose derivative can be mixed with water beforehand so that it pre-swells. The swelling time is preferably at least 5 minutes, in particular 10 minutes and more, with a swelling time of 15 minutes and more being preferred. The remaining dry substances are filled into the system and then the CMC water suspension is added (or vice versa).
Die benötigte Menge Wasser kann in Stufe a) zugegeben werden oder in Stufe b) mit/in Form von heißem Wasserdampf zugesetzt werden. Die Verwendung von heißen Wasserdampf hat den Vorteil, daß der Lösungsvorgang beschleunigt wird und die Gefäßwände gespült werden und im wesentlichen frei von Kristallisationskeimen sind. Der Wasserdampf bewirkt dabei gleichzeitig die Erhitzung des Gefäßinhalts. Alternativ kann zum Erhitzen aber auch ein Doppelmantelgefäß verwendet werden, wobei das darin zirkulierende Medium die Hitze liefert.The required amount of water can be added in step a) or added in step b) with / in the form of hot steam. The use of hot steam has the advantage that the dissolving process is accelerated and the vessel walls are rinsed and are essentially free of crystallization nuclei. The water vapor also causes the contents of the vessel to heat up. Alternatively, a double jacket vessel can also be used for heating, the medium circulating therein supplying the heat.
Es wird vorzugsweise auf 80 bis 90 °C erhitzt. Nach vollendeter Auflösung der Feststoffe wird das Gefäß vorzugsweise entleert, bevor die darin enthaltene Mischung abkühlt. Dementsprechend wird beispielsweise bei einer Temperatur von beispielsweise 85 °C in geeignete Behälter entleert, die vorzugsweise anschließend sofort verschlossen werden. Eine Entleerung im abgekühlten Zustand ist jedoch ebenfalls möglich. Falls temperaturempfindliche Intensivsüßstoffeeingesetztwerden, können diese statt in Stufe a) alternativ zugesetzt werden, nachdem der Gefäßinhalt abgekühlt worden ist, wobei dann noch so lange bei der niedrigeren Temperatur weitergerührt wird bis eine homogene Mischung entstanden ist. Anschließend erfolgt dann die Entleerung.It is preferably heated to 80 to 90 ° C. After the solids have completely dissolved, the vessel is preferably emptied before the mixture contained therein cools down. Accordingly, it is emptied, for example, at a temperature of, for example, 85 ° C. into suitable containers, which are preferably then immediately closed. However, emptying in the cooled state is also possible. If temperature-sensitive intensive sweeteners are used, these can alternatively be added instead of in step a) after the contents of the vessel have been cooled, with stirring being continued at the lower temperature until a homogeneous mixture has formed. Then the emptying takes place.
Im folgenden ist eine beispielhafte Grundrezeptur für einen erfindungsgemäßen Sirup angegeben.An exemplary basic formulation for a syrup according to the invention is given below.
Grundrezeptur;Basic recipe;
Lactit 5400 g 27,0 Gew.-% Polydextrose 6200 g 31,0 Gew.-% Wasser (Trinkwasser) 4200 g 21,0 Gew.-% Intensivsüßstoff 0 g 0 Gew.-% Glycerin 4200 σ 21.0 Gew.-%Lactite 5400 g 27.0% by weight polydextrose 6200 g 31.0% by weight water (drinking water) 4200 g 21.0% by weight intense sweetener 0 g 0% by weight glycerin 4200 σ 21.0% by weight
20000 g 100 Gew.-%20000 g 100% by weight
Die Polydextrose und das Lactit wurden in den Kessel mit Rührwerk und Heizung (Gerät des Typs Stephan & Söhne, Typ HC 44 Pilot) eingefüllt. Das Wasser und das Glycerin wurden gemischt und ebenfalls in den Kessel gegeben. Anschließend wurde die Anlage geschlossen und mittels direkter Dampfzufuhr unter Rühren bei 1500 UPM auf 85 °C erhitzt. Dann wurde die Anlage abgeschaltet und entleert.The polydextrose and lactite were filled into the kettle with a stirrer and heating (Stephan & Söhne type, HC 44 Pilot type). The water and glycerin were mixed and also added to the kettle. The system was then closed and heated to 85 ° C. by means of direct steam supply with stirring at 1500 rpm. Then the system was switched off and emptied.
Beispiele für Zusammensetzungen von erfindungsgemäßen Sirupen, die gemäß dem zuvorangegebenen Verfahren hergestellt wurden, sind im folgenden angegeben.Examples of compositions of syrups according to the invention, which were produced according to the above-mentioned method, are given below.
Beispiel 1example 1
Lactit 46,15 Gew.-%Lactitol 46.15% by weight
Polydextrose 30,77 Gew.-%Polydextrose 30.77% by weight
Wasser (Trinkwasser) 18,08 Gew.-% Intensivsüßstoff 0 Gew.-%Water (drinking water) 18.08% by weight intensive sweetener 0% by weight
Glycerin 5,00 Gew.-% PCΪ7EP95/01161 O 95/26644Glycerin 5.00% by weight PCΪ7EP95 / 01161 O 95/26644
- 9 -- 9 -
Beispiel 2Example 2
Lactit 18,00 Gew.-% Polydextrose 54,00 Gew.-% Wasser (Trinkwasser) 14,00 Gew.-% Intensivsüßstoff 0 Gew.-% Glycerin 14,00 Gew.-%Lactite 18.00% by weight polydextrose 54.00% by weight water (drinking water) 14.00% by weight intense sweetener 0% by weight glycerin 14.00% by weight
Beispiel 3Example 3
Lactit 12,00 Gew.-% Polydextrose 60,00 Gew.-%Lactite 12.00% by weight polydextrose 60.00% by weight
Wasser (Trinkwasser) 14,00 Gew.-%Water (drinking water) 14.00% by weight
Intensivsüßstoff 0 Gew.-%Intensive sweetener 0% by weight
Glycerin 14,00 Gew.-%Glycerin 14.00% by weight
Beispiel 4Example 4
Anstelle von Polydextrose wurde ein Cellulosederivat verwendet. Das Cellulosederivat wurde in dem Wasser vorquellen gelassen und dann anschließend zu dem vorgelegten Lactit gegeben.Instead of polydextrose, a cellulose derivative was used. The cellulose derivative was allowed to swell in the water and then subsequently added to the lactite presented.
Lactit 72,00 Gew.-% Na-CMC 0,05 Gew.-%Lactite 72.00% by weight Na-CMC 0.05% by weight
Wasser (Trinkwasser) 27,95 Gew.-% Intensivsüßstoff 0 Gew.-% Water (drinking water) 27.95% by weight intensive sweetener 0% by weight

Claims

Patentansprüche claims
1. Sirup, dadurch gekennzeichnet, daß er a) 1 bis 56 Gew.-% Lactit, b) 30 bis 95 Gew.-% Polydextrose, c) 0 bis 10 Gew.-% Intensivsüßstoff und d) 4,0 bis 69 Gew.-% Wasser sowie gegebenenfalls übliche Hilfsstoffe umfaßt.1. syrup, characterized in that it a) 1 to 56 wt .-% lactitol, b) 30 to 95 wt .-% polydextrose, c) 0 to 10 wt .-% intense sweetener and d) 4.0 to 69 wt .-% water and optionally conventional auxiliaries.
2. Sirup nach Anspruch 1, dadurch gekennzeichnet, daß er a) 5 bis 50 Gew.-% und bevorzugt 10 bis 50 Gew.-% Lacit, b) 30 bis 90 Gew.-%, insbesondere 30 bis 80 Gew.-% und bevorzugt2. Syrup according to claim 1, characterized in that it a) 5 to 50 wt .-% and preferably 10 to 50 wt .-% lacite, b) 30 to 90 wt .-%, in particular 30 to 80 wt .-% and preferred
30 bis 60 Gew.-% Polydextrose und c) 4 bis 35 Gew.-%, insbesondere 10 bis 30 Gew.-% und bevorzugt 10 bis 25 Gew.-% Wasser umfaßt.30 to 60% by weight of polydextrose and c) 4 to 35% by weight, in particular 10 to 30% by weight and preferably 10 to 25% by weight of water.
3. Sirup nach einem der Ansprüche 1 oder 2, dadurch gekenn¬ zeichnet, daß er außerdem Intensivsüßstoff und insbesondere Aspartam umfaßt, wobei die Menge an dem Intensivsüßstoff vorzugsweise im Bereich von3. Syrup according to one of claims 1 or 2, characterized gekenn¬ characterized in that it also comprises an intense sweetener and in particular aspartame, the amount of the intensive sweetener preferably in the range of
0 bis 10 Gew.-%, insbesondere 0,01 bis 5 Gew.-% und bevorzugter 0,1 bis 1,0 Gew.-% liegt.0 to 10% by weight, in particular 0.01 to 5% by weight and more preferably 0.1 to 1.0% by weight.
4. Sirup nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß er Glycerin, vorzugsweise in einer Menge von4. Syrup according to one of the preceding claims, characterized in that it contains glycerol, preferably in an amount of
0 bis 25 Gew.-%, insbesondere 2 bis 20 Gew.-% und bevorzugt 5 bis 18 Gew.-% umfaßt. 0 to 25% by weight, in particular 2 to 20% by weight and preferably 5 to 18% by weight.
5. Verfahren zur Herstellung eines Sirups gemäß einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß a) das Lactit, die Polydextrose und gegebenenfalls die sonstigen Hilfsstoffe und Intensivsüßstoff mit dem Was¬ ser gemischt werden, b) dieses Gemisch in einem geschlossenen Gefäß unter Rüh¬ ren auf 75 bis 95 °C erhitzt wird, bis sich alles gelöst hat, und c) abgekühlt wird.5. A method for producing a syrup according to any one of claims 1 to 4, characterized in that a) the lactitol, the polydextrose and optionally the other auxiliaries and intense sweetener are mixed with the water, b) this mixture in a closed vessel Stirring is heated to 75 to 95 ° C until everything has dissolved and c) is cooled.
6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, daß die trockenen Einsatzmaterialien vorab vermischt und anschlie¬ ßend die flüssigen Komponenten zugegeben werden.6. The method according to claim 5, characterized in that the dry feed materials are mixed in advance and then the liquid components are added.
7. Verfahren nach einem der Ansprüche 5 oder 6, dadurch gekenn¬ zeichnet, daß in b) auf 80 bis 90 °C erhitzt wird.7. The method according to any one of claims 5 or 6, characterized gekenn¬ characterized in that b) is heated to 80 to 90 ° C.
8. Verwendung eines Sirups gemäß einem der Ansprüche 1 bis 4 bei der Herstellung von gesüßten Produkten oder als Ersatz dafür. 8. Use of a syrup according to any one of claims 1 to 4 in the manufacture of sweetened products or as a substitute therefor.
PCT/EP1995/001161 1994-03-30 1995-03-28 Non-sugaring syrup WO1995026644A1 (en)

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