WO1995026645A1

WO1995026645A1 - Sweetener in crystal form

Info

Publication number: WO1995026645A1
Application number: PCT/EP1995/001166
Authority: WO
Inventors: Rudolf Weiner
Original assignee: 'worlée Sweet' E.H. Worlée & Co. Gmbh
Priority date: 1994-03-30
Filing date: 1995-03-28
Publication date: 1995-10-12
Also published as: DE4411582C2; AU2214995A; DE4411582A1; EP0763983A1

Abstract

The invention concerns a crystalline sweetener composition for sprinkling which contains: a) 40 to 95 wt % non-hygroscopic sugar alcohol which does not inhibit crystallisation; b) 2.5 to 45 wt % polydextrose and/or maltitol syrup (maltitol portion) and/or sorbitol; c) 0 to 10 wt % intensive sweetener; and d) 2.5 to 7.5 wt % water, as well as, optionally, conventional auxiliary substances. The invention further concerns a process for preparing such a crystalline sweetener composition for sprinkling, in which: a) the non-hygroscopic sugar alcohol which does not inhibit crystallisation, the polydextrose and/or maltitol syrup and/or the sorbitol and, optionally, the auxiliary substances and intensive sweetener are mixed with the water; b) this mixture is heated to 75 to 95 °C in a closed vessel whilst being stirred until everything has dissolved; c) a vacuum is generated and the mixture is cooled to 40 to 65 °C whilst being stirred slowly; d) the vessel is aerated and seed crystals and, optionally, intensive sweetener are added; e) when the vessel has been closed again, the mixture is further stirred rapidly; and f) the vessel is emptied.

Description

Crystal penance

The invention relates to a sweet composition for use in the manufacture of sweetened foods and a process for their manufacture. In particular, the invention relates to a sweet composition which is scatterable and crystalline.

Products such as baked goods, sweets, chocolate products, sweets, chewing gums or fillings thereof have long been sweetened with sugar substitutes or with a mixture of sugar and sugar substitutes in order to reduce calories or to be able to produce products suitable for diabetics. As a rule, however, the use of sugar compositions and / or sweetening compositions containing artificial sweeteners has the disadvantage that they bring with them an unavoidable secondary taste which considerably affects the quality of the food.

The previously known scatterable sweet compositions generally have the further disadvantage that their appearance (white powder) and their processing properties or processing behavior differ considerably from sugar, the classic sweetener, e.g. in browning behavior, in solution behavior or in flow behavior.

REPLACEMENT BLAπ (RULE 26) The invention is therefore based on the object of providing a scatterable, free-flowing, crystalline sweet composition and a process for its preparation, the sweet composition being largely similar in its appearance, taste and processing properties to sugar, but being sugar-free, gentle on the teeth, preferably suitable for diabetics and reduced calories.

This object is achieved by a crystalline sprinkling sweet composition which is characterized in that it contains a) 40 to 95% by weight of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, b) 2.5 to 45% by weight of polydextrose and / or maltitol syrup (Mal¬ titanium content) and / or sorbitol, c) 0 to 10 wt .-% intense sweetener and d) 2.5 to 7.5 wt .-% water and optionally conventional auxiliaries.

Preferred embodiments of the crystalline scattering sweet composition according to the invention are the subject of the dependent claims.

Surprisingly, it has been found that the appearance and properties of sugar can largely be recreated despite the fact that it is sugar-free.

Compared to sweet or sugar-containing sweet compositions and sweet compositions that contain sugar substitutes, optionally in combination with sugar, the composition according to the invention has the advantages that it reduces calories, is gentle on the teeth and is particularly suitable for diabetics and a faster dissolution rate has a smoother melting behavior in the mouth, hardly causes crystal friction in the oral cavity, has a browning reaction comparable to sugar and has similar processing properties, offers the possibility of a finer or coarser grinding (depending on requirements) and a flow comparable to sugar

SPARE BLADE (RULE 26) has ability. As a rule, it is full-bodied and has no adverse aftertaste. In addition, it has a sensor system that can be described as slightly cooling, the sweetness being similar to that of sugar and flattening after consumption.

“Sugar” is primarily understood to mean sucrose, but also includes its breakdown products 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 which are present in acetal form and are therefore reducing. The term "sugar alcohols" used herein accordingly designates carbohydrates in which the carbonyl function present in sugars is reduced to a hydroxylmethyl function, so that they are non-reducing polyhydroxy compounds.

Special process processes, e.g. the production of chocolate, nut nougat cream, hard caramel, chewing candy, fillings and the like can advantageously be shortened, the sweetness of the sweet composition being adjustable over a wide range by varying the amounts of the individual components. The sprinkling sweet composition according to the invention can in particular be individually adjusted to a variety of possible uses and requirements. It can be used in all areas of application of sugar and sugar products, e.g. Confectionery, compromises also for pharmaceutical products, dairy products, dressings, sauces, carriers for dry seasoning as well as for roast and ready meals, as feed for the beverage industry or in baked goods as a full-fledged alternative for sugar. Products whose production is problematic when using conventional sugar substitutes because they often turn out to be too sweet are easily possible. For example, less sweet products can be made with a good taste, e.g. Foam confectionery. In the case of foam sugar confectionery, a minimum sweetness was previously prescribed due to the recipe, since it is necessary

REPLACEMENT BLAπ («EGEL26) Contained sugar. The sweet composition according to the invention has a basic sweetness, which, however, only makes up about half of that of the sugar. It therefore essentially represents a composition that can be regarded as a substitute for the "body / texture" or for the sweet mass, whereby its "sweetness" can be set individually, for example by, other than when sugar is used Intensive sweetener added.

The crystalline sprinkling sweet composition according to the invention preferably has a sugar alcohol content in the range from 50 to 95% by weight and in particular 70 to 95% by weight. The content of polydextrose and / or maltitol syrup (maltitol content) and / or sorbitol is preferably 5 to 30% by weight and in particular 7 to 10% by weight, while the water content is preferably 3 to 7.5% by weight and in particular 3.5 to 7 wt .-% is.

If appropriate, the sweet composition also contains intensive sweetener, the content being in the range from 0 to 10% by weight, preferably in the range from 0 to 5% by weight and in particular 0.1 to 1% by weight. 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-1,2,3-oxathiazin-4 (3H) -one- 2,2-dioxides) or a mixture containing aspartame and / or AceK and in particular aspartame is preferred.

All percentages by weight mentioned herein relate to the entire sweet composition.

The weight ratio of polydextrose and / or maltitol syrup (maltitol portion) and / or sorbitol to sugar alcohol is generally in the range from about 1: 1 to 1:38, preferably 1: 2 to 1:20, more preferably 1: 5 to 1: 15 and is particularly preferably 1:11. Lactite and xylitol are particularly suitable as sugar alcohol, with lactite being preferred. Lactitol is commercially available in several forms, for example 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 component, the maltitol content generally being between 55 and 80% by weight (see in each case "Manual sweetener: properties and application", pages 256 to 257 and 379 to 387, 1990 Behr's Verlag, Hamburg).

In addition to water, the crystalline sweet composition can also contain one or more other liquids or solvents. These preferably have a lower boiling point than water. This promotes drying of the composition during manufacture due to the lower evaporation point. This can make drying easier. In addition, faster crystallization is possible. Liquids suitable for human consumption, the boiling point of which is preferably not more than 85 ° C., are suitable for this purpose. These include alcohols and especially ethanol. The amount of water present in the composition according to the invention can be replaced in part by one or more such liquids, but the proportion thereof, based on the amount of water, should not exceed 25%. The residual water content must in any case be so large that the solid components are completely dissolved during manufacture and the desired moisture content of the product can be set.

In addition, the composition according to the invention can contain further auxiliaries, as are usually used in sweet compositions. Examples of these are cellulose ethers or agents for maintaining the flowability. The total amount of such auxiliaries is a maximum of 5% by weight of the total composition.

REPLACEMENT SHEET (RFGFL 26) The melting temperature of the sweet composition according to the invention is in the range from 67 to 75 ° C., which depends on the respective proportions of the individual components. In particular, it is in the range from 67 to 70 ° C. In comparison, the melting temperature (sintering range) of isomalt is over 145 ° C to 150 ° C.

The crystalline scattering sweet composition according to the invention is a product which consists of crystals of a homogeneous mixture. In particular, it is not a physical mixture of crystals of the individual components which are present side by side, so that the constituents are separated mechanically, e.g. by seven, is not possible.

The process according to the invention for the production of the crystalline sprinkling sweet composition consists in that a) the sugar alcohol, the polydextrose and / or the maltitol syrup and / or the sorbitol and optionally the auxiliaries are mixed with the water, b) this mixture is stirred in a closed vessel Is heated to 75 to 95 ° C until everything has dissolved, c) a vacuum is applied and the mixture is slowly cooled to 40 to 65 ° C, in particular 40 to 60 ° C and preferably about 55 ° C, d) the vessel is aerated and seed crystals and, if necessary, intensive sweetener are added, e) after the vessel is closed again, stirring is continued rapidly, and f) the vessel is emptied.

The dry feedstocks can be mixed beforehand in the system, the water then being added. In stage b) the mixture is preferably stirred at a stirring speed of 1000 to 2000 rpm, in particular 1200 to 1500 rpm and preferably 1500 rpm, preferably heating to 80 to 95 ° C., in particular 85 to 90 ° C. and preferably about 85 ° C. becomes. The required amount of water can be added in step a) or added in step b) together with / in the form of hot steam. The use of hot steam has the advantage that the dissolving process is accelerated. 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.

For cooling in stage c), a double jacket system with water as the coolant, which circulates in the closed circuit, is suitably used. For example, the mixture is cooled to about 55 ° C. and stirred at about 200 to 500 rpm, in particular 300 to 400 rpm and preferably 300 rpm.

By applying a vacuum that can range from almost atmospheric pressure to a high vacuum (eg water jet pump vacuum (2500 Pa) or oil pump vacuum (0.015 Pa)) _; in stage c) heat is also removed with the evaporated and removed water, which accelerates the cooling.

After cooling to 40 to 60 ° C., the vessel is opened and seed crystals (crystallization nuclei) are added to the contents. The seed crystals preferably consist of the sugar alcohol used, the sweetener optionally used or a mixture of both. The powders are suitably finely ground. Crystallization preferably begins only after vaccination. During the subsequent rapid stirring in stage e), the stirring speed is preferably 2000 to 4000 rpm, in particular 2500 to 3500 rpm and preferably 3000 rpm. The stirring time is preferably up to 5 minutes, in particular up to 3 minutes, preferably up to 1 minute and can, for example, also be only 10 or 15 seconds.

The vessel is then opened and emptied as quickly as possible. The emptying should definitely be finished as long as

REPLACEMENT BLADE (RULE 26) the crystallization of the mass has not yet been completed. As long as complete crystallization has not taken place, the mass is namely still moldable or pourable.

Any subsequent desired drying of the product can be carried out with the aid of temperature and / or air flow regulation, the moisture content being precisely controlled and adjusted to the desired value.

If it is desired to grind the product to a smaller particle size, this grinding is preferably carried out at low temperatures such as about -20 ° C. and under nitrogen. After grinding, it is advisable to treat or store the product in such a way that no condensate forms on it due to the previous cold entry or this condensate is quickly removed. Suitable devices are, for example, fluidized bed dryers.

An exemplary basic formulation for the composition according to the invention is given below.

Basic recipe: (process approach) polydextrose 2280 g 8.1% lactitol 24300 g 86.2% water 1200 g 4.3%

Lactite (seed crystals) 420 σ 1.4%

28200 g 100.0%

The polydextrose, the lactitol and the water were filled into the production system (Stephan & Söhne, type HC 44 Pilot), which was then closed. The mixture was then stirred at 1500 rpm and heated to 85 ° C. with hot steam. After the dissolution of the mixture constituents was complete, the speed was reduced to 300 rpm and the mixture was cooled to 55 ° C. by cooling using a double outer jacket with a vacuum applied. The seed crystals were added and then stirred again at 3000 rpm for 15 seconds. The system was then emptied.

Examples of compositions of finished sprinkling sweet compositions according to the invention, which were prepared analogously to the method given above, the respective product possibly being dried to the stated water content, are:

example 1

Polydextrose 8.0%

Lactite 87.0%

Water 5.0%

Intensive sweetener 0.0%

Example 2

Polydextrose 7.50%

Lactite 85, 65%

Water 6, 60% intense sweetener (aspartame) 0, 25%

REPLACEMENT BLADE (RULE 26)

Claims

claims

1. Crystalline scattering sweet composition, characterized in that it contains a) 40 to 95 wt .-% lactitol, b) 2.5 to 45 wt .-% polydextrose, c) 0 to 10 wt .-% intensive sweetener and d) 2.5 comprises up to 7.5% by weight of water and, if appropriate, customary auxiliaries.

2. Crystalline sweet composition according to claim 1, characterized in that it a) 50 to 95 wt .-% and in particular 70 to 95 wt .-% lactitol, b) 5 to 30 wt .-% and in particular 7 to 10 wt .-% % Poly dextrose, c) 0 to 5 and in particular 0.1 to 1% by weight of intensive sweetener and d) 3 to 7.5% by weight and in particular 3.5 to 7% by weight of water.

3. Crystalline sweet composition according to claim 1 or 2, characterized in that it contains aspartame as an intense sweetener.

4. Crystalline sweet composition according to one of the preceding claims, characterized in that it contains, in addition to water, one or more liquids with a lower boiling point than water, the amount of which, based on the weight of the water, does not exceed 25%.

5. A process for the preparation of a crystalline sprinkling sweet composition according to one of claims 1 to 4, characterized in that a) the lactitol, the polydextrose and optionally the auxiliaries are mixed with the water, b) this mixture is heated in a closed vessel with stirring to 75 to 95 ° C. until everything has dissolved, c) a vacuum is applied and the mixture is cooled to 40 to 65 ° C. with slow stirring, d) the vessel is aerated and seed crystals and, if necessary, intensive sweetener are added, e) after the vessel has been closed again, stirring is continued rapidly, and f) the vessel is emptied.

6. The method according to claim 5, characterized in that the solid feed materials are dry mixed in advance.

7. The method according to any one of claims 5 or 6, characterized gekenn¬ characterized in that b) is heated to 80 to 95 ° C, in particular 85 to 90 ° C and preferably about 85 ° C.

8. The method according to any one of claims 5 to 7, characterized gekenn¬ characterized in that in c) is cooled to 40 to 60 ° C and preferably about 55 ° C.

9. The method according to any one of claims 5 to 8, characterized gekenn¬ characterized in that in d) seed crystals from the sugar alcohol, the intense sweetener or a mixture of both are used.

10. The method according to any one of claims 5 to 9, characterized gekenn¬ characterized in that stirring continues in e) for up to 5 minutes, preferably up to 1 minutes, in particular 10 to 15 seconds.

11. Use of the crystalline scattering sweet composition according to one of claims 1 to 4 or produced by the method according to one of claims 5 to 10 in the production of sweetened products.

SPARE BLADE (RULE 26)