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
• • 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
  • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • 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

Definitions

• the present invention relates to hard caramels with a surface modified by surface-active agents, which are characterized by improved storage stability.
• Sugar-containing caramels absorb water in a warm, humid atmosphere, which after storage usually leads to sticky, soft to deliquescent products.
• the sugar-free hard candies known in the prior art can also be improved in terms of their shelf life. These disadvantages are based on the type and composition of the sugar substitutes used for the manufacture of the hard caramels or their mixtures.
• German Offenlegungsschrift No. 27 29 896 discloses a process for producing hard caramels from xylitol, powdered xylitol being added to the melted xylitol at a temperature below the xylitol melting point.
• xylitol crystallizes very easily, polycrystalline anhydrous products are obtained which do not have the required glass-like structure.
• the products can therefore contain up to 10% by weight of sorbitol.
• sorbitol has a number of disadvantages. For example, it is very hygroscopic. Products containing sorbitol therefore become moist and sticky when stored for a long time.
• U.S. Patent No. 4,971,798 discloses hard caramels containing hydrogenated isomaltulose.
• Hydrogenated isomaltulose also known as isomalt
• isomalt is an almost equimolar mixture of 6-O- ⁇ -D-glucopyranosyl-D-sorbitol (1, 6-GPS) and the stereoisomer 1-O- ⁇ -D-glucopyranosyl-D-mannitol (1, 1-GPM).
• 6-GPS 6-O- ⁇ -D-glucopyranosyl-D-sorbitol
• 1-GPM stereoisomer 1-O- ⁇ -D-glucopyranosyl-D-mannitol
• EP 0 886 474 B1 discloses the use of 1-O- ⁇ -D-glucopyranosyl-D-sorbitol (1, 1 -GPS) or a 1, 1-GPS-containing sweetener mixture of 1, 6-GPS, 1, 1 -GPM and 1, 1- GPS in caramels.
• 1, 1 -GPS reduces the tendency to crystallize from 1, 1 -GPM. Due to their 1, 1 GPS content, these caramels are non-hygroscopic and can be stored better.
• EP 0 847 242 B1 describes hard caramels which are produced using a sweetener mixture of 1.1 GPM and 1.6 GPS, which has more than 57% by weight 1.1 GPM. These hard caramels form a microcrystalline boundary layer on the surface, which obviously contributes to reducing the H 2 O uptake and stickiness of the hard caramels and thus increasing their storage stability.
• the 1, 1-GPM-enriched hard candies also have increased temperature stability.
• DE 195 32 396 C2 describes coated products containing a core and a blanket, the blanket comprising at least one layer of a 1,6-GPS-enriched mixture of 1,6-GPS and 1,1-GPM in a ratio of 57% by weight: 43% by weight to 99% by weight: 1% by weight and from a 1,1-GPM-enriched mixture of 1,6-GPS and 1,1-GPM in a ratio of 1% by weight: 99% by weight to 42% by weight: 57% by weight summarizes.
• Products coated in this way are thus encased by layer sequences of different compositions. A longer shelf life of the coated products is achieved in particular if one or more 1, 1-GPM-enriched layers are arranged between the core and the outer layer.
• the present invention solves the problem on which it is based by providing a hard caramel with a surface modified by at least one surface-active agent.
• the present invention also solves the problem on which it is based by providing a hard caramel which contains a edible acid, in particular a buffered acid.
• the hard caramels according to the invention with a modified surface are distinguished, like the hard caramels according to the invention, which contain a edible acid, in particular a buffered edible acid, in that they absorb significantly less water from the environment during storage than conventional hard caramels, which have no surface modified by means of surface-active agents or contain no edible acid. Due to the significantly reduced water absorption, the hard caramels according to the invention are therefore substantially stable in storage. ler than conventional hard caramels.
• Another advantage of the modification of the hard caramel surface according to the invention is that both sugar-containing and sugar-free hard caramels can be treated in this way in order to increase their storage stability.
• Sugar-containing hard caramels with a surface modified by surface-active agents and sugar-containing hard caramels that contain edible acid therefore do not become sticky and do not flow in contrast to conventional sugar-containing hard caramels.
• the recrystallization of the sugar substitutes is considerably reduced in contrast to conventional sugar-free hard caramels.
• the hard caramels according to the invention thus have an advantageous visual appearance even after prolonged storage.
• the modification of the hard caramel surface according to the invention does not impair the appearance and also does not, or only to a very small extent, impair the taste of the hard caramel.
• Another advantage of the modification of the surface of hard caramels according to the invention is its simple and extremely inexpensive implementation. Ready-made hard caramels produced by conventional processes can thus simply be dipped into a solution containing surface-active agents or the surface-active agents themselves. Ready-made hard caramels can also be sprayed with a solution containing surface-active agents or the surface-active agents themselves or coated therewith.
• the invention therefore provides for the storage stability of hard caramel parts to be improved by modifying the surface of the hard caramel using at least one surface-active agent in such a way that the hard caramel absorbs less water from the environment.
• the invention therefore relates to a hard caramel, the surface of which is modified by means of at least one surface-active agent.
• a "hard caramel” is understood to mean a confectionery product which is produced by boiling down a solution of sugar types and / or sugar substitutes, in particular sugar alcohols, down to a dry substance content of not less than 95% due to the boiling-in low residual water content, hard caramels have a hard, often glass-like consistency. Hard caramels also contain odor and taste-imparting, coloring and texture-influencing substances. Hard caramels can be produced in batches, continuously or by melt extrusion. Hard caramels can be embossed or cast with or without fillings, for example made from maltitol syrup. In contrast to soft caramels, hard caramels contain no fat.
• surface-active agents or “surface-active agents” are understood to mean, in particular, those organic substances which, from their solution, accumulate strongly at interfaces, for example water / oil, and thereby the interfacial tension in the case of liquid / gaseous systems reduce the surface tension.
• the surface-active agents used to modify the hard caramel surface according to the invention are not release waxes or release agents, for example lecithin or carnauba wax / beeswax combinations, which are usually used to produce hard caramel. Release waxes or release agents are in particular intended to prevent the liquid hard caramel mass from sticking to the conveyor belts used to transport the liquid hard caramel mass before this mass is embossed or cast into hard caramels. Due to the manufacturing process, minimal quantities of separating wax / release agent incorporated into the hard caramel by stamping and pouring.
• the surface-active agents used according to the invention for modifying the hard caramel surface are used according to the invention after the hard caramel has been stamped and poured, that is to say after the hard caramel manufacturing process , applied to the finished hard caramels.
• the surface-active agent is not a release wax or release agent, in particular no lecithin or no carnauba wax / beeswax mixture, and is located exclusively on the surface of the hard caramel and not in the caramel.
• a particularly preferred embodiment of the invention relates to a hard caramel with a surface modified by a surface-active agent, the surface-active agent being an emulsifier.
• an “emulsifier” is understood to mean a substance which stabilizes an emulsion, that is to say a disperse system of two or more immiscible liquids, over a relatively long period of time by separating the phases to the thermodynamically stable final state
• Emulsifiers reduce the interfacial tension between the phases and stabilize the emulsion through interfacial films and through the formation of steric or electrical barriers, which prevents the emulsified particles from flowing together.
• Emulsifiers must therefore have interfacial or surface-active properties that the interfacial tension between the immiscible phases is reduced.
• Emulsifiers must also be able to charge particles so that they repel each other or form a stable protective layer around the particles.
• emulsifiers are present as oily to waxy, often also as powdery substances.
• the structural characteristic of emulsifiers is the amphiphilic molecular structure.
• the molecule of an emulsifier has at least one group with affinity for substances of strong polarity (polar or hydrophilic group) and at least one group with affinity for non-polar substances (apolar or lipophilic group).
• polar or hydrophilic group polar or hydrophilic group
• apolar or lipophilic group polar or lipophilic group
• the emulsifier used for the surface modification of hard caramels is a monoglyceride of higher molecular weight fatty acids, a diglyceride of higher molecular weight fatty acids, an ester produced using monoglycerides and / or diglycerides of higher molecular weight fatty acids or a mixture thereof.
• Monoglycerides are understood to mean in particular partial esters of glycerol with higher molecular fatty acids.
• the monoglycerides used for the surface modification of hard caramels can be commercially available monoglycerides which consist of mixtures of mono- and diesters, ie diglycerides, with small proportions of triglycerides.
• the monoglyceride is Dimodan PV ® .
• the ester produced using monoglycerides and / or diglycerides is a citric acid ester, in particular a citric acid ester of a mixture of mono- and diglycerides.
• the mono-diglycerides of Zitronen Anlagenreester Sugin 472 C / IKV ® According to the invention, the emulsifier can also be a sorbitan ester. Sorbitan esters are mono-, di- and triesters of sorbitan.
• Sorbitans or monoanhydrosorbites are tetravalent alcohols that result from the removal of 1 mole of water from sorbitol.
• the sorbitan ester used for the surface modification of hard caramels is preferably sorbitan tristearate, in particular Sorbester 65 ® , or polyoxyethylene sorbitan monostearate, in particular Tween 60 ® .
• a particularly preferred embodiment of the invention relates to a hard caramel with a surface modified by a surface-active agent, the surface-active agent being a hydrophobic substance.
• hydrophobic substance is understood to mean a compound which is characterized in that it does not penetrate and remain in water. Hydrophobic compounds therefore belong to surface-active substances.
• the hydrophobic substance by means of which the surface of hard caramels is modified, comprises at least one glyceride of fatty acids, preferably a mixture of several glycerides of saturated fatty acids.
• the glyceride mixture is preferably the special oil 2685®. It is also provided according to the invention that the glyceride mixture can be a mixture of triglycerides of saturated fatty acids, the saturated fatty acids in particular having 8 to 10 carbon atoms.
• the triglyceride mixture used for the surface modification of hard caramels is preferably Miglyol 854 ® .
• the triglyceride mixture used can additionally contain beeswax.
• the triglyceride mixture containing beeswax is Miglyol 855 ® .
• the hard caramels according to the invention have a surface modified by means of a plurality of surface-active agents.
• the surface-active agent used to modify the hard caramel surface in particular if it has an oily consistency or is an oil, additionally contains flavors, so that when the hard caramel is consumed in the mouth, not only is oil sucked off at the beginning, but also the flavorings contained in the flavors.
• the surfactant can contain, for example, an aromatic essence.
• the surfactant itself is an aromatic essence.
• a particularly preferred embodiment of the invention relates to a hard caramel with a surface modified by a surface-active agent, the surface-modified hard caramel containing an acid, in particular an edible acid.
• an “acid” or “edible acid” is understood to mean an organic acid which, in particular due to its buffer effect, influences, in particular reduces, the recrystallization of sugars and / or sugar substitutes in a hard caramel, and in this way contributes to reducing the water absorption of hard caramels and thereby improving the storage stability of the hard caramels. It is therefore provided according to the invention that the storage stability of the hard caramels according to the invention, which is achieved by means of surface tive agent have modified surface, which is further increased by the fact that the hard caramels are produced using a gourmet acid.
• the edible acids contained in the hard caramels according to the invention are preferably malic acid, citric acid or lactic acid. If lactic acid is used according to the invention, it is preferably contained in hard caramels in an amount of 1% by weight, based on the total mass of hard caramel.
• the hard caramel according to the invention contains a buffered acid.
• a “buffered acid” is understood to mean an aqueous solution of electrolytes which, after addition of hydrogen ions or hydroxide ions, does not change its pH value or changes it only insignificantly. Acids can be weak with all salts Acids and strong bases are buffered The effect of these buffer substances used to buffer the acid is based on the trapping reaction of the hydrogen ions or hydroxide ions.
• the buffered acid used to produce the hard caramels according to the invention is preferably buffered with a neutral salt of the same acid.
• the lactic acid is buffered with a neutral salt of lactic acid, preferably calcium lactate or sodium lactate, as the lactic acid buffer.
• the hard caramel according to the invention particularly preferably contains 0.1% by weight to 2% by weight of buffered lactic acid, based on the total mass of the hard caramel.
• the hard caramel according to the invention is provided with at least one upper surface active agent modified surface a sugary hard caramel.
• sucrose or “types of sugar” include products such as sucrose, purified crystalline sucrose, for example in the form of refined sugar, refined sugar, refined white sugar, white sugar or semi-white sugar, aqueous solutions of sucrose, for example in the form of Liquid sugar, aqueous solutions of partially inverted sucrose by hydrolysis, for example invert sugar syrup or invert liquid sugar, glucose syrup, dried glucose syrup, water-containing dextrose or water-free dextrose.
• the sugar-containing hard caramel according to the invention is thus a hard caramel which contains sucrose, invert liquid sugar, invert sugar syrup, dextrose and / or glucose syrup as a sweetener.
• the hard caramel according to the invention with a surface modified by at least one surface-active agent is a sugar-free hard caramel.
• a “sugar-free hard caramel” is understood to mean a hard caramel which does not contain any types of sugar as a sweetener, that is to say neither sucrose, invert liquid sugar, invert sugar syrup, dextrose or glucose syrup, but sugar substitutes.
• sugar substitutes includes all Substances other than the types of sugar mentioned above that can be used to sweeten food.
• sucrose substitutes includes substances such as hydrogenated mono- and disaccharide sugar alcohols, for example lactitol, xylitol, sorbitol, mannitol, maltitol, isomalt, 1,6- GPS, 1, 1 -GPS and 1, 1 -GPM, as well as fructose, leucrose, Sorbose, isomaltulose, condensed palatinose, hydrogenated condensed palatinose and fructooligosaccharides.
• the sugar-free hard caramel is a caramel which has a maximum content of the aforementioned types of sugar of 0.5% by weight, based on the dry weight.
• the sugar-free hard caramels according to the invention preferably contain maltitol syrup, mannitol, xylitol, sorbitol, 1,6-GPS (6-O- ⁇ -D-glucopyranosyl-D-sorbitol), 1,1-GPS (1-O- ⁇ -D- glucopyranosyl-D-sorbitol), 1, 1 -GPM (1-O- ⁇ -D-glucopyranosyl-D-mannitol) or a mixture thereof.
• a preferably used mixture of 1,6-GPS and 1,1GPM is isomalt, whereby 1,6-GPS and 1,1GPM are present in almost equimolar amounts.
• 1, 6-GPS-enriched mixtures of 1, 6-GPS and 1, 1-GPM and 1, 1-GPM-enriched mixtures of 1, 6-GPS and 1, 1-GPM can also be used in the sugar-free hard caramels according to the invention
• Sweeteners may be included, in particular the mixtures disclosed in DE 195 32 396 C2, the disclosure content of this publication with regard to the description and provision of the 1,6-GPS-enriched and 1,1-GPM-enriched sweetener mixtures being completely in the disclosure content of the present teaching is included.
• 1, 1-GPS-containing mixtures of 1, 6-GPS and 1, 1-GPM can be used as sweeteners, in particular the mixtures disclosed in EP 0 625 578 B1, the disclosure content of this document with regard to the description and provision of the 1, 1 -GPS, 1, 6-GPS and 1, 1-GPM-containing sweetener mixtures is fully included in the disclosure content of the present teaching.
• the sugar-free hard caramels according to the invention with a surface modified by at least one surface-active agent can, in addition to the sugar substitutes mentioned above, additionally one or more intensive sweeteners, in particular cyclamate, saccharin, aspartame, glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, monellin, acesulfame, alitame and / or Succralose included.
• intensive sweeteners in particular cyclamate, saccharin, aspartame, glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, monellin, acesulfame, alitame and / or Succralose included.
• the sugar-containing or sugar-free hard caramels according to the invention with a modified surface can additionally additionally contain colorants, odorants, flavors, binders and / or fillers.
• Both synthetic and natural dyes can be considered as dyes.
• Suitable synthetic dyes are, for example, erythrosin, indigo camine, tartrazine or titanium dioxide.
• Suitable natural dyes are, for example, carotenoids such as D-carotene, riboflavins, chlorophyll, anthocyanins, betanine and the like.
• polydextrose or inulin can serve as fillers.
• compounds from the group of alginates, gelatin or cellulose can be used as binders.
• Flavors include the commonly used substances, for example essential oils, synthetic flavors or mixtures thereof, for example oils from plants or fruits such as citrus oil, fruit essences, peppermint oil, clove oil, anise etc.
• the hard caramels according to the invention with a surface modified by surface-active agents in particular the sugar-free hard caramels according to the invention, contain medically active constituents.
• the present invention also solves the problem on which it is based by providing a hard caramel which contains at least one edible acid, in particular at least one buffered acid. According to the invention, provision is therefore made to reduce the absorption of water by the hard caramels during storage by producing the hard caramels using at least one acid, in particular a food acid.
• the hard caramels according to the invention which are produced using a food acid, are therefore advantageously characterized by improved storage stability.
• the edible acid contained in the hard caramels according to the invention is preferably malic acid, citric acid or lactic acid. If lactic acid is used according to the invention, it is preferably contained in hard caramels in an amount of 1% by weight, based on the total mass of hard caramel.
• the hard caramel according to the invention contains a buffered acid.
• the buffered acid contained in the hard caramel according to the invention can influence, in particular reduce, the recrystallization of sugars and / or sugar substitutes in the hard caramel, so that the water absorption of hard caramel is reduced and thereby the storage stability of the hard caramel is improved.
• the buffered edible acid used to produce the hard caramels is preferably buffered with a neutral salt of the same acid.
• the lactic acid is therefore preferably buffered with a neutral salt of lactic acid, in particular calcium lactate or sodium lactate, as the lactic acid buffer.
• the hard caramel according to the invention particularly preferably contains 0.1% by weight to 2% by weight of buffered lactic acid, based on the total mass of the hard caramel.
• the hard caramels according to the invention which contain an acid or a buffered acid, can be both sugar-containing and sugar-free hard caramels.
• the sugar-containing or sugar-free hard caramels according to the invention can additionally contain colorants, odorants, flavorings, binders and / or fillers.
• the present invention also relates to the use of a surface-active agent for modifying the surface of a hard caramel, wherein the hard caramel can be both a sugar-containing and a sugar-free hard caramel.
• the invention therefore also relates to the use of a surface-active agent to improve the storage stability of a sugar-containing or a sugar-free hard caramel.
• the surface-active agent used to modify the hard caramel surface or to improve the storage stability of a hard caramel can, according to the invention, be an emulsifier or a hydrophobic substance.
• the emulsifier used is a monoglyceride of higher molecular weight fatty acids, a diglyceride of higher molecular weight fatty acids, an ester produced using such a monoglyceride or diglyceride, or a mixture thereof.
• a preferred monoglyceride according to the invention is Dimodan PV ® .
• a preferred mixture according to the invention esterification of monoglycerides and / or diglycerides is a Zitronenklarester, particularly Sugin 472 C / IKV ®.
• the hydrophobic substance used comprises at least one glyceride of saturated fatty acids or a mixture of several glycerides of saturated fatty acids. In a preferred embodiment of the invention, wherein the mixture of several glycerides of saturated fatty acids to specific alöl 2685 ®.
• the mixture of several glycerides comprises a mixture of triglycerides of saturated fatty acids, in particular fatty acids with 8 to 10 carbon atoms.
• a triglyceride mixture preferably used according to the invention is Miglyol 854 ® .
• the mixture of triglycerides of saturated fatty acids used can additionally contain beeswax.
• a triglyceride mixture containing beeswax which is preferably used according to the invention is Miglyol 855® .
• the present invention also relates to the use of a food acid, in particular a buffered food acid, to improve the storage stability of a sugar-containing or a sugar-free hard caramel.
• the food acid used to improve the storage stability of hard caramels is preferably malic acid, citric acid or lactic acid.
• a buffered edible acid is used in a particularly advantageous manner to improve the storage stability of hard caramels, the edible acid being buffered with a neutral salt of the same acid.
• the lactic acid is therefore preferably buffered with a neutral salt of lactic acid, in particular calcium lactate or sodium lactate, as the lactic acid buffer.
• the present invention also relates to a method for increasing the storage stability of sugar-containing or sugar-free hard caramel parts, the surface of hard caramels already produced is modified by applying at least one surfactant.
• the storage stability of hard caramels is improved by applying at least one surface-active agent to the hard caramel surface after the hard caramels have been produced.
• the hard caramels themselves can be produced using conventional methods.
• the hard caramels can be produced by boiling a sweetener or sweetener mixture with water in a candy cooker at a temperature of 140 ° C. to 200 ° C. for a sufficiently long period of time, the cooking optionally taking place under vacuum. After the mass has cooled to temperatures of approximately 100 ° C. to 120 ° C., aromas and edible acids and, if appropriate, further sweeteners can be added. The mass is then poured or shaped into candy and cooled further.
• the hard caramel production can also be done on a continuous cooking system. Alternatively, the hard caramels can also be produced using the melt extrusion process, although no water is added.
• the finished hard caramels are surface-modified according to the invention.
• the finished hard caramels are dipped in a solution or emulsion which contains one or more surface-active agents or in the surface-active agents themselves and then dried.
• the finished hard caramels are sprayed with a solution or emulsion which contains one or more surface-active agents or with the surface-active agents themselves and then dried.
• the surface-active agent (s) is / are applied to the surface of the finished hard caramels using a coating process.
• the surfactant (s) can be applied to the hard candies, for example, using a soft coating method.
• a soft coating is understood to mean the application of dissolved or liquid or liquid surface-active agents to hard caramels in motion, with one or more surface-active agents being sprinkled after each application with a powder.
• the surface-active agent (s) can also be used hard coating is applied to the hard caramels.
• “hard coating” is also understood to mean the application of dissolved or liquid or active surface-active agents to hard caramels in motion, but in contrast to the soft coating method, no powder of surface-active agents is sprinkled on ,
• the solution or emulsion of the surface-active agent (s) or the surface-active agent (s), if this (s) is liquid additionally contain flavoring agents, for example flavors such as aromatic essences.
• sugar or sugar substitutes are also applied to the hard caramel cores simultaneously or before or after.
• a solution can be used to drag the hard caramels, which in addition to the surface-active agent (s) also contains dissolved sugars or sugar substitutes.
• the powder of a surface-active agent, which is sprinkled onto the hard caramel in the case of soft coating after application of a solution, can also contain, for example, a saccharide powder.
• the surfactant can contain de solution or the powder containing the surface-active agent can be applied to a hard caramel which has already been coated with a solution of a sugar or sugar substitute and / or a saccharide powder.
• a hard caramel which has already been coated, for example, with a solution containing surface-active agents and / or a powder containing surface-active agents, is subsequently coated with a solution of a sugar or sugar substitute and / or a saccharide powder.
• FIG. 1 shows in graphical form the results of an analysis of acid-free isomalt hard caramels with different surface treatments with regard to taste and suction behavior.
• FIG. 2 shows in graphic form the results of an analysis of isomalt hard caramels containing edible acids with different surface treatments with regard to taste and suction behavior.
• FIG. 3 shows in graphical form the results of an analysis of isomalt hard caramels (reference pattern) with different surface treatments with regard to taste and suction behavior.
• Example 1 shows in graphical form the results of an analysis of isomalt hard caramels (reference pattern) with different surface treatments with regard to taste and suction behavior.
• Example 1 shows in graphical form the results of an analysis of isomalt hard caramels (reference pattern) with different surface treatments with regard to taste and suction behavior.
• the surface of the sugar-containing hard caramels was then modified using a mixture of an emulsifier and an oil.
• Ta belle 2 shows the type of surface modification of the four portions of the sample.
• the storage stability of the hard caramels was checked in a stress test (three days storage at 25 ° C / 70% RH (relative humidity)). The water absorption during the storage test was determined gravimetrically. The hard caramels were also photographed. Typically, the sugar / glucose syrup hard caramels do not recrystallize, but melt when stored in a moist atmosphere.
• the surface modification with an emulsifier / oil mixture results in a significant reduction in water absorption in hard caramels containing sugar. This prevents the caramel from melting during storage. The storage stability of hard candies containing sugar is thus significantly improved by the surface modification.
• the surface of the isomalt hard caramels was modified by immersing the hard caramels in an emulsifier solution or an emulsifier-fat mixture.
• the vitreous thus prepared was stored open at 25 ° C / 80% rh for three days. The water absorption in the stress test was determined and the stored samples were photographed. Vitreous, the surface of which was not changed was stored as a reference. The water content of all samples was 1.5% by weight.
• Table 3 shows the emulsifiers used for the surface modification of hard isomalt caramel.
• Table 4 shows the fats and oils used for the surface modification of hard isomalt caramels.
• Table 5 shows the water absorption of the isomalt glass bodies treated with an emulsifier or an emulsifier / fat / oil mixture in the stress test.
• the amount of the emulsifier denotes the proportion in the emulsifier / fat immersion solution in g / 100 g of mixture.
• Table 6 shows the emulsifiers and fats / oils used and their influence on the water absorption of hard caramels in the stress test.
• the isomalt hard caramels treated in this way show no recrystallization.
• the mixing ratio was varied for the respective combination of Sorbester 65 / fat.
• Sample 139-18 has a clear surface without recrystallization after the stress test. According to the criteria of "water absorption” and “appearance”, this sample has the highest storage stability after the stress test.
• Isomalt vitreous bodies were poured, to which lactic acid or a buffered lactic acid was added after cooking.
• the isomalt vitreous bodies obtained in this way were then modified by immersion on the surface in a hydrophobic mixture of substances.
• the vitreous thus prepared was stored open at 25 ° C / 80% rh for three days. Then the water absorption was determined in the stress test and the stored samples were photographed. Vitreous bodies whose surface has not been changed were stored as a reference.
• Table 7 shows the lactic acid products or products containing buffered lactic acid used to produce the isomalt vitreous bodies.
• the lactic acid Purac FCC 80 and the buffered lactic acid Purac BF S / 30 were used directly for the production of acidic isomalt hard caramels.
• other lactic acid buffers (“mixture”) were produced and used to produce acidic isomalt hard caramels.
• Table 8 shows the lactic acid buffers produced.
• composition of lactic acid buffer produced
• hard caramels can be produced, the pH of which is in the acidic to neutral range.
• the concentration of the added acid, the added lactate or the buffered lactic acid influences the recrystallization of the hard caramel. Therefore, in addition to the type of additives, the concentration of these additives was varied in the manufacture of hard caramels.
• Table 9 shows the hard caramels produced using lactic acid and / or lactic acid buffer as well as their water content before storage and their water absorption during the stress test.
• the recrystallization corresponds to the water absorption.
• Samples 2-4, 6, 8-9 and 12-14 show a significantly reduced recrystallization compared to the reference.
• the caramel with 1% lactic acid in particular shows a reduced recrystallization.
• the addition of pure Na lactate increases recrystallization, whereas the use of pure Ca lactate leads to a considerably reduced recrystallization.
• the isomalt hard caramels produced using lactic acid and / or lactic acid buffers were then surface-modified using surface-active agents, in particular emulsifiers and fats / oils.
• Table 10 shows the water absorption of the surface-modified acidic isomalt hard caramel depending on the emulsifiers and fats / oils used.
• the amount of emulsifier in the special oil 2685 dip solution is always 5 g / 100 g.
• Isomalt hard caramels that contain a lactic acid buffer show less crystallization in the stress test than hard caramels without acid or hard caramels that contain pure lactic acid.
• the use of buffer systems with Ca lactate is particularly advantageous, even the addition of pure Ca lactate inhibiting recrystallization.
• a melt with a water content of about 1.8% was boiled in a batch cooker from isomalt ST and demineralized water under vacuum.
• the acid was stirred into the melt as a solution. This was followed by a brief evacuation in order to restore the original water content.
• Both cast and embossed isomalt glass bodies were produced from the melt.
• the storage stability of the glass bodies produced was checked in a stress test (4 days, 25 ° C / 80% RH) based on the water absorption and the visual appearance.
• Table 12 shows the water absorption depending on the composition of the glass isomalt bodies.
• Isomalt HC vitreous bodies were poured, to which lactic acid or buffered lactic acid was added after boiling.
• Isomalt HC is a mixture of 1, 6-GPS, 1, 1-GPM and 1, 1-GPS, which may contain small amounts of sorbitol, mannitol and other sugar alcohols.
• the Isomalt HC glass bodies were then modified by immersing them in the hydrophobic mixture of substances on the surface.
• the vitreous thus prepared was open for three days at 25 ° C / 80% RH. stored. The water absorption in the stress test was determined and the stored samples were photographed. Vitreous bodies whose surface has not been changed were stored as a reference.
• Table 13 shows the lactic acids and buffered acids used for hard caramel production.
• the buffered lactic acid was used directly.
• a mixture of 1.9% by weight of "Purac FCC 80" and 98.1% by weight of "Puracal PP / FCC” was also prepared.
• acidic hard caramels 1% by weight, based on TS, lactic acid or 1.35% by weight, based on TS, of the mixture prepared was used.
• Table 14 shows the water content of the hard caramels produced without surface modification and their water absorption in the stress test.
• the recrystallization corresponded to the water absorption.
• the acidic isomalt HC hard caramels produced were then surface-modified by means of surface-active agents.
• the surface-modified acidic hard caramels were then examined in the stress test with regard to their water absorption.
• Table 15 shows the influence of the surfactants used on the water absorption of acidic isomalt HC hard caramels.
• the samples were clear before the stress test and had a slightly oily surface.
• the visually recognizable recrystallization corresponded to the water absorption.
• the recrystallization was compared to the hard Caramel without surface modification reduced in all samples.
• Isomalt HC hard caramels that contain buffered lactic acid show less recrystallization in the stress test than Isomalt HC hard caramels without acid or Isomalt HC hard caramels that contain the mixture of lactic acid and calcium lactate.
• Hard caramels which were produced using a mixture of lactic acid and calcium lactate also show less recrystallization than isomalt HC hard caramels which were produced without acid.
• the surface modification with the listed emulsifier-oil mixtures reduces the water absorption and recrystallization of the Isomalt HC hard caramels.
• Isomalt vitreous bodies with different maltitol syrup content and isomalt vitreous bodies with a GPM / GPS ratio of 0.9 and different maltitol syrup content were poured.
• the vitreous were stored open at 25 ° C (80% RH) for three days.
• the water absorption in the stress test was determined and the stored samples were photographed.
• Table 16 shows the composition of the hard caramels produced, their water content and their water absorption in the stress test.
• the recrystallization corresponded to the water absorption.
• the hard caramels with a GPM / GPS ratio of 0.9 absorbed more water than comparable hard caramels with a GPM / GPS ratio of 1.0.
• Table 18 shows the emulsifiers and oils that were used for the surface modification of the hard caramels described in Table 17 and their influence on the water absorption of the hard caramels in the stress test.
• the recrystallization corresponded to the water absorption.
• the surface-treated hard caramels absorbed less water than the caramels without surface treatment.
• the best effect with regard to recrystallization inhibition was obtained with the hard caramels of the MS 161 series with a mixture of Sugin 472 and special oil 2685.
• hard isomalt caramels were made with or without acid. The surface was then treated with emulsifier / fat mixtures. Table 19 shows the composition of the isomalt hard caramels and the type of surface modification.

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