Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/52—Aerated, foamed, cellular or porous products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

• This invention relates to a food composition having high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition. More particularly, this invention relates to confectionery products such as e.g. soft candies comprising as gelling agent one or more carrageenans, a method for the preparation thereof as well as the use of carrageenans for gelling a food composition.
• confectionery products such as e.g. soft candies comprising as gelling agent one or more carrageenans, a method for the preparation thereof as well as the use of carrageenans for gelling a food composition.
• Food compositions having high solids content such as confectionery products, e.g. soft candies or wine gum, are conventionally gelled by the use of gelatine, a heterogenous mixture of water-soluble high molecular weight proteins.
• Gelatine is derived from collagen, usually by boiling animal hides or bones.
• gelatine Despite its excellent gelling capability, gelatine suffers from a number of drawbacks which can be attributed to its animal origin. Thus, gelatine is unacceptable to those of Muslim and Jewish faith, as it is often prepared from swine skin. Further, recently the use of gelatine in foods has been questioned due to the possible link between consumption of foods containing gelatine of bovine origin and the occurrence of the Creutzfeldt-Jakob disease. Finally, the consumption of animals and animal-derived foods may be objectionable for some from an ethical point of view.
• Carrageenans extracted from seaweed are known to be useful as thickening, viscosifying and gelling agents.
• Carrageenans are polysac- charides consisting of alternating copolymers of ⁇ (l ⁇ 3)-D-galactose and (l ⁇ 4)- 3,6-anhydro-D-galactose units.
• the sequence is broken occasionally by residues of the general type B'.
• Stortz, C.A. and Cerezo, A.S. describe in Carbohydrate Research, 145 (1986), 219- 235, the different members of the carrageenan family by their ideaUsed repeating units:
• US 5,631 ,034 discloses a method for preparing an aqueous sugar frosting mix com- prising from about 70 to about 90 % by weight of sugar, from about 9 to about 29% by weight of aqueous liquid and from about 0.05 to about 1.0% by weight of a crystal growth inhibitor.
• Said crystal growth, inhibitor may be a carrageenan.
• the purpose of the use of carrageenan in this system is to inhibit crystal growth of the sugar and to provide binding properties of the sprayable solution.
• US 5,306,519 discloses a syrup composition having a sufficiently low viscosity so that it can be poured or pumped yet upon contact with a calcium containing confection its viscosity increases.
• Said syrup comprises from about 25 to about 60 % sugar solids, water, at least one sequestrant, and an amount of at least one calcium reactive gum sufficient to thicken the syrup upon contact with the calcium containing confec- tion.
• Said calcium reactive gum may be a carrageenan which may be incorporated into the syrup at a level from about 0.05 to about 0.5 %, preferably from about 0.1 to 0.3 %.
• WO 95/12985 discloses an injectable fondant and method of manufacturing same.
• Said injectable fondant presents in its cooled state, at least 0,5 day after manufac- tore, a solids content of 68 - 75 % by weight, including less than 1 % by weight of stabiliser.
• Said stabiliser may be a carrageenan.
• US 5,607,716 discloses a low or no fat, water and sugar based high solid confection comprising at least 80 % to 90 % total solids by weight, wherein the carbohydrate content is at least 70 % by weight of the total solids, a cation containing edible material, a cation reactive and thermosensitive hydrocoUoid, and up to 7 % by weight of fat, said confection having a water activity below 0.65 and a pH from 3.0 to 8.5.
• the hydrocoUoid may be a carrageenan in an amount of from 0.25 to 3.5 % by weight.
• US 5, 132, 128 discloses a dessert topping having a pH greater than 4,6 and having a water activity of less than 0,84 and comprising a blend of carrageenan gum, a powdered cellulose bulking agent, a non-heat thinning cellulose gum bulking agent, high fructose corn syrups, an edible humectant and non-fat milk.
• the carrageenan gum may be used in an amount in the range of 0.75-1.75 % by weight of said topping, and the high fructose corn syrup is in the range of 50-60 % by weight of said topping.
• Said blend of carrageenan gum provides both geUing and viscosity control in order to obtain a suitable low viscosity upon heating while providing a viscous texture of the topping when placed on a dessert, particularly ice cream.
• EP 0 045 522 A2 discloses edible food containers for use with a food product by applying a barrier coating composition to at least the interior surface thereof.
• the barrier coating composition comprises a sugar solution having a sugar content of at least 50% by weight and optionally other ingredients such as a flavour-producing material or a vegetable gum.
• Said gum material which may be a carrageenan, may be present in an amount of about 0.1 to 2% by weight.
• the barrier coating composition forms a film, which through the use of said gum material adheres to the inner surface of the food container.
• EP 0 366248 A2 discloses preservative compositions for fruits and vegetables comprising antidiscolouration agent and edible thixotropic gum.
• a typical composition may contain 20-60% by weight of edible bulk fiUer (eg maltodextrin, preferably a low dextrose equivalent maltodextrin), 20-60 % ascorbic acid and 1-50 % edible thixotropic gum and 1-25 % natural or artificial flavouring.
• a thixotropic material is provided.
• WO 98/20860 discloses a chewable composition for delivery of a pharmacologicaUy active material to a user comprising sweetener, carrageenan and water, said composition comprising from about 50 to about 83 % of sohds.
• Carrageenan may be present in an amount from about 2% to 5,5 % and optionaUy one or more of an additional hydrocoUoid is present in a total amount of from about 0.5 % to about 2% . Any suitable sweetener may be used.
• EP 0 273 001 discloses a soft, sugarless, aerated confectionery comprising soluble solids in the form of hydrogenated starch hydrolysates in the range from 35 to 89% by weight and up to 5.5 % by weight of hydrocoUoid such as a seaweed extract.
• the disclosed confectionery does not include any sugar and is deposited at temperatures of about 130 to 140° C.
• US 5,603,979 discloses a method for the preparation of a fat-free peanutbutter like product comprising 15-40% by weight of water, 0.5 - 1.5 % by weight of natural gum, 5-20% by weight of peanut flour, 20 - 35 % by weight of syrup and 5-13 % by weight of humectant.
• Carrageenan may be used as gum component. The product obtained must be spreadable.
• carrageenan has either been in lower soluble solids systems or in non-gelled end-products.
• the appUcation of high operating temperatures have been required. It has hitherto not been possible to disperse efficiently a carrageenan in a high sohds system at a temperature of below 100° C at atmospheric pressure in order to form a gelled end-product, in which said carrageenan provides the main gel structure and texture.
• the object of the present invention is thus to provide a gelled food composition having high soluble soUds content wherein said composition has an adequate low viscosity during depositing in e.g. moulds, gels rapidly and can successfully be produced at temperatures not requiring special apparatuses or arrangements to be met.
• the present invention relates to a food composition
• a food composition comprising soluble solids in the range of 50 % to 90 % by weight, at least 70 % by weight thereof being a sweetening system comprising sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweeteners of 0: 100 to 95:5, wherein the non sucrose sweetener is of a DE (Dextrose Equivalent) of at least about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, wherein the gelation temperature of said composition is ⁇ 95 °C.
• DE Dextrose Equivalent
• gelation temperature is meant the temperature, at which the gel-forming process is initiated. It is determined as the intersection of the graphs of elastic modulus, G', and viscous modulus, G", of any given product.
• the elastic modulus, G' indicates the solid behaviour of a gel, and is a measure of the gel strength, while the viscous modulus , G " , indicates the liquid behaviour of the gel, which correlates to the degree of bounciness and trembUng of the gel.
• the present invention provides a process for producing a food composition as defined above comprising (a) dispersing carrageenan in a syrup of a non sucrose sweeetener at a temperature sufficient to disperse the carrageenan in said syrup while stirring, (b) adding water and heating the mixture to the boiling point thereof, (c) adjusting the soluble solids content to from about 50% to about 90% by weight, (d) depositing said mixture, and (e) cooling said mixture to below the depositing temperature of said mixture.
• depositing temperature means the lowest temperature, at which depositing is possible, i.e. at which temperature the food composition is stiU flowable, such as through a "Mogul" plant or depositor.
• the present invention provides the use of a carrageenan component for gelling a food composition of a soluble solids content of about 50 to about 90% by weight, at least 70 % by weight thereof being a sweetening system comprising sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweeteners of 0: 100 to 95:5, wherein the non sucrose sweetener is of a DE of at least about 30, and wherein the gelation temperature of said composition is ⁇ 95 °C.
• Figs 1.1 to 1.9 illustrate viscosity, elastic modulus, G', and viscous modulus G", versus temperature for food compositions produced according to example 8, and
• Fig 2 iUustrates viscosity, elastic modulus, G', and viscous modulus, G", versus temperature for food compositions I, II and VI according to Example 9.
• the food composition according to the invention in a preferred embodiment comprises a sweetening system comprising sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweetener of 0: 100 to 95:5, wherein the non sucrose sweetener is a hydrogenated starch hydrolysate syrup of a DE of at least about 30, preferably a DE > 30 fructose or glucose syrup.
• said non sucrose sweetener is a hydrogenated starch hydrolysate syrup with a DE of at least about 40, preferably a DE > 40 fructose or glucose syrup.
• DE Dextrose Equivalent
• the non sucrose sweetener is a hydrogenated starch hydrolysate syrup with a DE in the range of about 40 to about 100, particularly preferred about 50 to 90, especially about 60 to 70.
• a non sucrose sweetener with a maltose content > 50% and a DE of about 50 to 60 is particularly preferred. Said embodiment provides the optimum characteristics in terms of sweetness level, texture and solubihty of the geUed food composition.
• sucrose and/or non-sucrose sweeteners can be replaced wholly or partly by an aqueous solution of a sugar alcohol.
• Said sugar alcohol is preferably, but not exclusively, selected among sorbitol, mannitol, xylitol, isomalt, lactitol, maltitol or a maltitol syrup.
• the sweetening system comprises sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweetener of from about 10:90 to about 70:30, preferably from about 20:80 to about 30:70, particularly preferred about 1:2.
• sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweetener of from about 10:90 to about 70:30, preferably from about 20:80 to about 30:70, particularly preferred about 1:2.
• the gelation temperature of said food composition is ⁇ 85° C, preferably ⁇ 80° C.
• the present invention is highly suitable for preparing geUed food compositions having high soluble soUds content.
• said soluble solids content is in the range of 70 to 85 % by weight, particularly preferred about 75 to 80% by weight.
• At least about 80%, preferably at least about 90% of the soluble solids are comprised by the above sweetening system.
• carrageenan component an iota carrageenan or a kappa carrageenan or mixtures thereof are employed, preferably in an amount of about 0.25 to 10.0% by weight, preferably about 0.75 to 5.0%, especially about 1 to 3 % by weight of the food composition.
• Suitable carrageenans are commercially available as e . g . GENUTINETM type X-8300, X-8302, and X-9303 from Hercules Copenhagen, Denmark, or GENU- GELTM type WR-713 or X-8605, likewise available from Hercules Copenhagen.
• carrageenans are the preferred ones, it must be understood that the invention is not limited thereto.
• any carrageenan component which will pro- vide the required gelling capabihty, may be employed in a food composition according to the present invention.
• a carrageenan component in a non- purified form such as in the form of seaweed, particularly red seaweeds, may also be employed.
• hydrocoUoids may be employed in combination with the above disclosed carrageenans to provide a particular gelling property, such as pectin, e.g. GENUTM Pectin, available from Hercules Copenhagen, agar-agar, e.g.
• GENUTM Agar available from Hercules Copenhagen, ceUulose, such as AVICELTM, cellulose extracts and derivatives such as carboxy methyl ceUulose (CMC), e.g.
• Blanose ceUulose gum methyl cellulose, e.g. BenecelTM, hydroxy propyl cellulose, e.g. Klucel, hydroxy propyl methyl cellulose and mixtures thereof, starch, such as
• Avebe TM Perfectagel MPT Avebe TM Perfectagel 928 and Avebe TM Perfectamyl
• Gel MB alginates, xanthans such as Keltrol or Kelgum from Kelco Biopolymers, curdlan, gelatine, guar, locust bean gum, tara gum, karaya gum, gellan gum such as
• Kelcogel from Kelco Biopolymers, furceUaran, tragacanth, and gum arabic, gener- ally in an amount of up to about 10% by weight.
• conventional additives to obtain a desired, tasty food composition may be added, such as conventional milk solids, vitamins, minerals, food grade acids and salts thereof, flavourings, colourings, artificial sweeteners, preservatives, bulking agents such as SimplessTM from Kelco Biopolymers, isomaltose, trehalose, tagatose, erythritol and polydextrose
• Suitable food grade acids comprise inter aha citric acid, fumaric acid, acetic acid, adipic acid, malic acid, ascorbic acid, tartaric acid, lactic acid, sorbic acid and mixtures thereof.
• flavourings may be employed any food grade flavourings desired for the particu- lar purpose, such as fruit flavours, e.g. strawberry, raspberry, orange or lemon, vaniUa, peppermint, wintergreen, cinnamon, eucalyptus, coffee, tea, liquorice, etc. Further food grade colourings may be added to obtain a desired appearance of the food composition.
• fruit flavours e.g. strawberry, raspberry, orange or lemon, vaniUa, peppermint, wintergreen, cinnamon, eucalyptus, coffee, tea, liquorice, etc.
• Further food grade colourings may be added to obtain a desired appearance of the food composition.
• one or more artificial sweeteners may be employed in order to obtain a particular sweetness level, such as saccharin and salts thereof, cyclamate salts, acesulfame K, aspartame, alitame, neohesperidin DC, sucralose, stevioside, and thaumatin.
• a particular sweetness level such as saccharin and salts thereof, cyclamate salts, acesulfame K, aspartame, alitame, neohesperidin DC, sucralose, stevioside, and thaumatin.
• any approved preservative may be used, such as benzoic acid, sorbic acid and salts and esters thereof.
• the food composition according to the invention is in a preferred embodiment a high sugar confectionery, such as soft candies, also known as wine gums, gummy candies or chews.
• a high sugar confectionery such as soft candies, also known as wine gums, gummy candies or chews.
• the present invention provides a food composition having a unique new texture resembling the chewiness conventionaUy obtained by means of gelatine as gelling agent.
• the food composition in another embodiment of the invention is an aerated confectionery and further comprises a whipping agent.
• Aerated confectioneries, such as marshmallows, can thus successfuUy be prepared by the present invention.
• the food composition according to the invention can take the form of glaz- ings.
• the present invention is not limited to the above disclosed specific embodiments.
• the present invention may be employed to produce a variety of other high sugar confectioneries, such as leathers, angel kisses, chocolate containing candies, fiUings, reversible glazings, heat stable glazings, thixotrophic glazings, nappages, loUypops, liqourice products, candy bars, jelly beans and pastils etc.
• the present invention also provides a process for producing the food composition according to the invention by (a) dispersing carrageenan in a syrup of a non sucrose sweetener at a temperature sufficient to disperse the carrageenan in said syrup whUe stirring, (b) adding water and heating the mixture to the boiling point thereof, (c) adjusting the soluble solids content to from about 50% to about 90% by weight, (d) depositing said mixture and (e) cooling said mixture to below the depositing temperature of said mixture. Any sucrose to be employed in order to obtain a desired sweetness level is added after heating the mixture to the boUing point thereof.
• the food composition obtained through the above process is preferably deposited in moulds and left to stand for a few minutes up to about one hour.
• the food composition according to the invention gels instantaneously, can be deposited in any type of mould, such as metal and plastic moulds, and can be demoulded within minutes up to about one hour.
• the present invention thus allows a faster and more flexible production of geUed food compositions.
• any further ingredients of the food composition such as food grade acids, flavourings, colourings, artificial sweeteners or preservatives are preferably added after adjustment of the soluble solids content in step (c).
• a whipping agent is separately mixed with water and any icing or confectioner's sugar and beaten to a stiff foam before addition to the high solids composition.
• the present invention is not limited thereto.
• the food composition according to the invention may also be produced by a process, whereby carrageenan is dispersed in sucrose, if any, the dry mixture obtained is dissolved in water and heated, non sucrose sweetener and option- ally any additional sucrose is added to the hot mixture, whereupon the soluble solids content is adjusted to the desired level. Finally, the product obtained is cooled to below the depositing temperature.
• carrageenan is dispersed in sucrose, if any, the dry mixture obtained is dissolved in water and heated, non sucrose sweetener and option- ally any additional sucrose is added to the hot mixture, whereupon the soluble solids content is adjusted to the desired level. Finally, the product obtained is cooled to below the depositing temperature.
• the latter process is particularly useful in connection with the preparation of glazings.
• the food composition according to the invention may be prepared by dispers- i g carrageenan in water while heating, adding said dispersion to a hot sweetener solution, whereupon the soluble solids content is adjusted to the desired level and any additional ingredients are added.
• the present invention also provides the use of a carrageenan component for gelling a food composition of a soluble solids content of about 50 to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non sucrose sweeteners in a weight ratio of sucrose to non sucrose sweeteners of 0: 100 to 95 :5 , wherein the non sucrose sweetener is of a DE of at least about 30, and wherein the gelation temperature of said composition is below 95 °C.
• the carrageenan component is preferably an iota carrageenan or a kappa carrageenan or mixtures thereof.
• the slurry is then poured into a hot depository funnel and filled into moulds. After depositing for about one hour a soft candy with a firm and chewy texture is obtained. The depositing temperature of the individual samples is noted. The average depositing temperature of slurry 1.1 is presented in table VI together with the texture of the deposited slurries, as well as their pH and content of soluble sohds tested according to the measurement methods given below.
• Table I provides a recipe for preparing the soft candies according to examples 1.2 to 4.4.
• the amount of each ingredient used in the preparation of these are given in grams per 100 grams of final slurry.
• the method of preparation is performed analogously to Ex. 1.1.
• Table II provides a recipe for preparing sugarfree soft candies.
• the amount of each ingredient used in the preparation is given in grams per 100 grams of final slurry.
• the method of preparation is performed analogously to Example 1.1.
• Aerated confectioneries (marshmaUows) were produced according to the following table:
• a sugar syrup is prepared by mixing the components (A) and heating to the boiling point. Separately a dispersion of carrageenan and a further hydrocoUoid in the form of GENUTM type 900-Al agar is dispersed in 90° C water (Component B) whUe stirring with a high speed mixer for two minutes. Component (B) is added to component (A) and boiled to 86% of soluble solids. Separately therefrom the ingredients of component (C) are mixed and beaten to a stiff foam.
• component (A) and (B) is slowly added to component (C) while whipping and beating for about three minutes at high speed.
• flavour and colour are added, and the slurry is deposited immediately in a hot state in a manner analogous to example 1.1.
• a high sugar glazing was produced according to the following table.
• Component (A) The ingredients of Component (A) are dry-blended and dispersed in component (B) and heated to boUing to dissolve the carrageenan.
• Component (C) is added while heating, whereupon Component (D) is mixed thereto under continued heating. The heating is continued to obtain a soluble solids content in the range of 73 to 75 %, whereupon Component (E) as a preservative and Component (F) as a buffer is added.
• the composition is deposited as disclosed in example 1.1.
• the texture of the above food composition is short, creamy and very transparent. It can be melted without dilution by heating to 60 to 70° C. However, it may also be diluted by about 20% of water to obtain a glazing suitable for fruit and ice cream tarts. Examples 7.2 to 7.4
• the texture of the products of ex. 7.2 to 7.4 is pleasantly soft, creamy and short.
• the textures of the deposited samples are characterised by the fohowing parameters: Break strength (BS) (in grams of force), at 5°C, Gel strength (in grams of force), at 5° C at a 2 mm, 4mm, and 8 mm compression distance, and Distance to break (DT) at 5° C, which parameters are measured with a Texture Analyzer on test samples deposited in Bloom glasses.
• BS Break strength
• Gel strength in grams of force
• DT Distance to break
• Bloom glasses PyrexTM glass cylinders of a diameter of 700 mm and a height of 40 mm, available from Bibby Sterilin Ltd. , Stone, Staffordshire, Great Britain.
• the Break strength (BS) is determined as the force (in grams) required to compress the sample to break with a 0.5" (1.25 cm) diameter probe.
• the Gel strength is determined as the force (in grams) required to compress the gel
• the Distance to break (DT, Distance TraveUed) is determined as the distance (in mm) it takes to break the gel.
• the probe speed is 1 mm/sec.
• Part of the gel from one of the Bloom glasses is used for measurement of soluble solids in a refractometer, available from Bellingham & Stanley Ltd. , Great Britain, covering the range 40 to 80% SS or 75 to 93 % SS.
• Depositing temperature Said temperatore is measured with a thermometer placed in the centre of a depository funnel. The depositing temperature is read as the temperatore just before the material is non-flowable.
• T gel is the temperature at which the gel-forming process imtiates. It is determined as the intersection of the graphs of elastic modulus, G' , and viscous modulus, G", respectively.
• Rheological measurements Rheological measurements to determine the elastic modulus, G', the viscous modulus, G", as well as the viscosity versus temperature were performed using a Haake Rheometer, RS100, Rheostress, Haake, Germany.
• Springiness is a measure of the abihty of the sample to regain its original shape after compression.
• the sample is placed under a cylinder probe, avoiding any irregular or non-representative areas.
• the probe then compresses the sample until it has compressed 20 % of the product height.
• the probe holds this position for 60 seconds and then withdraws from the sample and returns to its starting position.
• the force on the probe after 60 seconds at the 20% -position is recorded (F 60). % springiness is calculated from the expression:
• F 0 is the force measured after 0 seconds.
• Viscosity (mPas), elastic modulus G' (Pa), and viscous modulus G” (Pa) were plotted as a function of the temperatore in Figs 1.1-1.9. The data were obtained, using a Haake rheometer.
• the gelation temperatore of each composition is read from each of the Figs 1.1 to 1.9 as the temperature at which the respective G' curve and the G" curve intersects.
• US 5,607,716 discloses a low fat confectionery gelled by the use of carrageenan.
• the confectionery according to US 5,607,716, however, does not possess the desired characteristics according to the present invention in terms of gelation temperature, ease of handling, and springiness.
• the type of carrageenan used in this comparative test was GENUTINETM X-9303 and the results are shown in table X and Fig 2 below, wherefrom the gelation temperature (intersection point of the G' and G" curves) is obtained.
• compositions were:
• composition prepared according to the present invention containing 2.5% GENUTINETM X-9303, 79% SS, a sucrose:non sucrose ratio of 1:4, and a DE 54 of the non-sucrose sweetener.

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• 2000
  • 2000-05-12 CN CN00807473A patent/CN1352526A/zh active Pending
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  • 2000-05-12 CZ CZ20014067A patent/CZ20014067A3/cs unknown
  • 2000-05-12 NZ NZ514994A patent/NZ514994A/en unknown
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  • 2000-05-12 AU AU45372/00A patent/AU777263B2/en not_active Ceased
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