WO2008016497A2

WO2008016497A2 - Isomaltitol compositions and process for making isomaltitol compositions

Info

Publication number: WO2008016497A2
Application number: PCT/US2007/016506
Authority: WO
Inventors: Mary Lou Cunningham; Peter Jamieson
Original assignee: Corn Products International, Inc.
Priority date: 2006-07-31
Filing date: 2007-07-20
Publication date: 2008-02-07
Also published as: WO2008016497A3

Abstract

The present invention discloses compositions comprising isomaltitol and polyglycitol which are useful in a variety of applications, including hard candy applications. Processes fo preparing these compositions are also disclosed.

Description

TITLE Isomaltitol Compositions and Process for Making Isomaltitol Compositions

BACKGROUND

[0001] Isomaltitol is a mixture of 1, 6 glucopyranosyl - D- sorbitol (GPS) and 1, 1 glucopyranosyl-D-mannitol (GPM), and can be made from the hydrogenation of isomaltulose. Isomaltitol is typically available as a white powder solid. Isomaltitol is poorly soluble in water and the solubility is about 40 grams per 100 grams of water. Isomaltitol forms a very stable crystal and one of its primary applications is in the preparation of sugar free hard boiled candy. One of the reasons why isolmaltitol is useful in preparing hard candy is that a thin layer of isomaltitol crystals forms on the surface of the hard candy, which effectively protects the candy piece from cold flow or stickiness. Hard candy made with isomaltitol is more stable than any other polyol candy.

[0002] However, in candy applications, isomaltitol has several drawbacks. Isomaltitol melt, which is a solution of isomaltitol that is stripped of essentially all of its water content, has low viscosity unsuitable for traditional hard candy production equipment. The cooked mass must be allowed to cool prior to processing, reducing production output significantly. In addition, isomaltitol can crystallize during high shear processing typical in contemporary continuous hard candy manufacture. The result is cloudy or brittle hard candy that fractures easily during further processing and handling. Furthermore, this can lead to isomaltitol solidifying in the candy making equipment, reducing production efficiency and often requiring frequent shut down of production due to clean out. The result is a loss of time and loss of product.

[0003] During exposure to normal atmospheric moisture, amorphous isomaltitol will crystallize, imparting a less desirable, cloudy appearance to a hard candy surface. This layer of crystals also retards the delivery of flavor when the candy is consumed. Finally, once the layer of crystals dissolves away during consumption, the remaining candy goes into solution very quickly and the result is that the candy does not last very long in the consumer's mouth.

[0004] Others in the industry have attempted to correct the problems of isomaltitol by combining it with a crystallization inhibitor during the candy making process. Typically, hydrogenated starch hydrolyzate (HSH) syrups have been used. However, the results were unsatisfactory. Since the molecules in HSH are typically smaller (<HP10), the desired optimum viscosity is difficult to achieve with HSH. Furthermore, the components in HSH, especially sorbitol, can cause the product to be hygroscopic so that candy made with it is sticky or runny.

DETAILED DESCRIPTION

[0005] The present invention relates to isomaltitol compositions that include long chain polyglycitols, for example, STABILITE® SD-30 (SPI Polyols, Inc., New Castle, DE) and processes for making these compositions. In the present application, the terms "long chain polyglycitols" and "polyglycitol" are used synonymously and include hydrogenated maltodextrin, HSH, and other hydrogenated fibers. The present invention also relates to isomaltulose compositions that include starch hydrolyzates. In an embodiment of the invention, the isomaltitol and polyglycitol are co-processed. The inventive compositions have improved physical characteristics that make the compositions more useful in certain applications, for example hard candy applications. In an embodiment of the invention, the compositions have a higher viscosity than compositions containing just isomaltitol. This higher viscosity improves the workability of the inventive composition, for example, on a candy table. In another embodiment of the invention, as compared with compositions containing just isomaltitol, the inventive compositions solidify more slowly. This increases the time that a user can work with the compositions prior to solidification, and results in less waste of product. For example, candy makers have more time to work in flavors and colors. In yet another embodiment of the invention, the inventive compositions improve flavor release time. In another embodiment of the invention, the inventive compositions disperse more slowly, resulting in longer-lasting candy. In another embodiment, the inventive compositions provide an improved aesthetic appearance of the candy over the compositions containing just isomaltitol, while still retaining the stability against stickiness and cold flow.

[0006] In another embodiment of the present invention, the compositions are useful as an excipient in tableting. In an embodiment of the invention, the ratio of isomaltitol to polyglycitol for a tablet excipient ranges between 90:10 to 50:50 isomaltitohpolyglycitol. [0007] In another embodiment of the invention, the compositions are useful in compound coatings, such as chocolate coating, and hard coatings applications. In an embodiment of the invention, the ratio of isomaltitol to polyglycitol for a coating product ranges between 90: 10 and 50:50 isomaltitolrpolyglycitol. In another embodiment of the invention, the ratio is between 70:30 and 60:40. In an embodiment of the invention, the ratio of isomaltitol to polyglycitol depends on the mouthfeel of the coating, and such ratio takes into consideration the laxation threshold and grit of the isomaltitol/polyglycitol composition.

[0008] In another embodiment of the invention, the compositions are useful in frozen dessert applications. In an embodiment of the invention, the isomaltitol to polyglycitol ratio for a frozen dessert product ranges between 90:10 and 50:50 isomaltitol :polyglycitol. In another embodiment of the invention, the ratio is between 70:30 and 60:40.

[0009] In another embodiment of the invention, the compositions are useful in baked goods applications. In an embodiment of the invention, the isomaltitol to polyglycitol ratio ranges between 95:05 and 50:50 for a baked good product.

[0010] In an embodiment of the invention, the isomaltitol used to make the inventive compositions is in powder form, such as Palatinit's commercially available ISOMALT® (Palatinit GmbH, Mannheim, Germany). In another embodiment of the invention, the isomaltitol is granular. In another embodiment, the isomaltitol is spray-dried. In an embodiment of the invention, solid isomaltitol is dissolved or dispersed in a liquid before being used for the inventive composition. In yet another embodiment, the isomaltitol is liquid isomaltitol syrup. In another embodiment, the isomaltitol liquid is prepared from hydrogenating an isomaltulose composition.

[0011] In an embodiment of the invention, hydrogenated maltodextrin is used as the polyglycitol. In an embodiment of the invention, the polyglycitol is spray-dried. In another embodiment, it is a powder. In an embodiment of the invention, the solid polyglycitol is dissolved or dispersed in a liquid before being used for the inventive composition. In another embodiment, the polyglycitol is a liquid polyglycitol syrup. [0012] In an embodiment of the present invention, the presence of polyglycitol in the composition inhibits crystallization of the isomaltitol, and also modifies the viscosity of the resulting composition. In an embodiment of the invention, for certain hard candy applications, the balance between the polyglycitol and the isomaltitol is important to obtaining a suitable hard candy composition. In an embodiment of the invention, the ratio of isomaltitol to polyglycitol is from about 0.5:99.5 to about 99.5:0.5. In another embodiment, the ratio is from about 50:50 to about 90:10. In another embodiment, the ratio is about 80:20. In yet another embodiment, the ratio of isomaltitol to polyglycitol is about 70:30. In another embodiment, it is 60:40, and in another embodiment, the ratio is 65:35.

[0013] In an embodiment of the invention, the composition of the present invention is a free- flowing powder. In another embodiment, the composition is a liquid.

[0014] In an embodiment of the present invention, other additives are included in the finished product. Such additives are known in the art, and include, but are not limited to other polyols, such as maltitol, mannitol, sorbitol, xylitol, erythritol, and lactitol, sugars, such as dextrose, mannose, sucrose, lactose, xylose, and maltose, sweeteners, including high intensity sweeteners, fibers, such as inulin and polydextrose, polyglycitols, colors, and flavors.

[0015] In an embodiment of the present invention, a polyol, for example, maltitol, is added to the composition of the present invention. In an embodiment of the invention, the polyol is added to a liquid composition of the present invention. In another embodiment, the polyol is added to a solid composition of the present invention. In an embodiment of the invention, the added polyol is in liquid form. In another embodiment, the added polyol is in solid form. In an embodiment of the invention, the amount of polyol included in the composition of the present invention is that amount necessary to make the composition of the present invention shelf- stable.

[0016] In an embodiment of the invention, the inventive compositions have certain physical characteristics. For example, the Carr Index, which is a scale using the scored averages of various physical properties of a powder used to characterize its flow properties, is employed to characterize the compositions using the following characteristics. [0017] 1. Angle of Repose

[0018] The angle of repose is an engineering property of particulate solids. When bulk particles are poured onto a horizontal surface, a conical pile will form. The angle between the edge of the pile and the horizontal surface is known as the angle of repose and is related to the density, surface area, and coefficient of friction of the material. Material with a low angle of repose forms flatter piles than material with a high angle of repose. This property is occasionally used in the design of equipment for the processing of particulate solids. For example, it may be used to design an appropriate hopper or silo to store the material. It can also be used to size a conveyor belt for transporting the material. In addition, it is important for the manufacture of tablets since the flow of a powder dictates how well it can fill the die cavity prior to being compressed. In an embodiment of the invention, the angle of repose for a co- processed isomaltitol and polyglycitol composition ranges from about 10 degrees to about 45 degrees. In an embodiment of the invention, the range is between from about 25 to about 38 degrees.

[0019] 2. Bulk Density (in grams per cubic centimeter)

[0020] The bulk density describes the apparent density of a dry material and takes into consideration weight, particle size, and porosity. It can be used to identify how a material was prepared, for example, from spray drying or aqueous crystallization. In addition, it can provide insight into flow properties of a powder. In an embodiment of the invention, the bulk density of a composition according to the present invention is from about 0.250 to about 1.5 grams per cubic centimeter. In another embodiment, the bulk density of a composition according to the present invention is from about 0.400 to about 0.850 grams per cubic centimeter. In another embodiment, the bulk density of a composition according to the present invention is from about 0.500 to about 0.700 grams per cubic centimeter.

[0021] In an embodiment of the invention, a composition of the present invention prepared by spray-drying will have a lighter bulk density than a composition prepared by melt- crystallization.

[0022] 3. Particle Size Distribution [0023] The particle size distribution (PSD) of a dry powder plays an important role when considering its function in various applications. Flow properties, moisture sensitivity, solubility, density, ability to disperse, and texture are all factors that dictate success in a specific application. For example, coarser particles are useful in applications such directly compressible tablets and dry mixes, whereas finer particles are useful in applications such as cakes, cookies, or creme centers. In an embodiment of the invention, the particle size is such that about 85% of the material can pass through a 16 mesh (1190 micron) screen and about 10% is retained on a 100 mesh (149 micron). In another embodiment, the particle size is such that about 90% of the material passes through a 40 mesh (420 micron) and about 15% pass through a 200 mesh (75 micron) screen. In another embodiment, the particle size is such that about 95% of the material passes through a 40 mesh (420 micron) screen and about 20% passes through a 200 mesh (75 micron) screen. In another embodiment, the particle size is such that about 95% of the material passes through a 100 mesh (149 micron) screen.

[0024] In an embodiment of the invention, the particle size of a composition according to the present invention is from about 6800 microns to about 1 micron. In another embodiment, the particle size of a composition according to the present invention is from about 1190 microns to about 35 microns.

[0025] In an embodiment of the invention, particle size distribution is determined using a Malvern Instruments Scirocco 2000 Mastersizer. The particle size is measured by adding one tablespoon of sample to the instrument. The instrument then uses a laser diffraction system to produce a plot of particle size versus weight percent. The average particle size is calculated from this plot.

[0026] In another embodiment, the particle size can also be determined using standard U.S. mesh screens. Typically screens 80 (177um), 100 (149um), 200 (74um) and 325 (44um) are used. Fifty grams of sample is added to the top screen and the screens are placed over top one another on a rotap instrument (W.S. Tyler Co. Mentor, Ohio). The rotap instrument is run for 20 minutes. The percent on and through each screen and pan is calculated based on the total weight collected for all screens and pans. [00271 4. Surface Area

[0028] Surface area is a general measure of particle size, shape, and porosity of a crystal or dry substance. A larger number typically indicates a smaller overall particle size and/or a more porous particle. A significant difference between two samples of powder is typically represented by a surface area variance greater than 0.1 meter squared per gram. In an embodiment of the invention, surface area of co-processed isomaltitol and polyglycitol composition ranges from about 0.1 to about 0.6 meter squared per gram.

[0029] In an embodiment of the invention, surface area is measured using a Quantachrome instrument Nova 200Oe surface area and pore size analyzer. Data acquisition and recording is performed by Quantachrome Instruments NOVAWin2 software. The sample cell is a short 9mm-bulb type. The instrument measures gas sorption using high purity nitrogen with the sample cooled by liquid nitrogen. The sample cell is filled to about 75% full, and the cell is attached to the instrument. Pressure differences are measured at nine different pressures from 0.05% to 0.30% atmospheric. In an embodiment of the invention, the surface area is calculated using the Brunauer-Emmett-Teller (BET) method and the BET equation.

[0030] 5. Melt Point f°C and J/z)

[0031] The melt point describes the temperature (degrees Celsius) and/or energy needed (J/g) to destabilize a crystalline structure. This often describes the quality of crystal morphology of a particular species as well as its purity compared to a specific standard. In an embodiment of the invention, the melt point of co-processed isomaltitol and polyglycitol composition ranges from about 120 degrees Celsius to about 150 degrees Celsius, and from about 110 Joules per gram to about 170 Joules per gram.

[0032] In an embodiment of the invention, melting point is measured using a TA Instruments DSC 2010 differential scanning calorimeter which includes a refrigerated cooling system. The instrument is controlled and data recorded by TA instruments Advantage software. The system measures heat flow associated with transitions in materials as a function of temperature and time. Approximately 10 milligrams of material is placed in the instrument in a sealed sample pan. After equilibration at 25 degrees Celsius the material is heated at about 10 degrees/minute to 250 degrees Celsius. Heat flow (mW) is recorded relative to an empty reference pan by the software. The instrument records change in heat flow as the substance melts. The position and size of the peak is representative of the melting point.

[0033] 6. Glass Transition Temperature (Te)

[0034] Glass transition temperature is used to determine the temperature and/or energy added at which an amorphous solid will be come soft or pliable. Typically, higher molecular weight yields a higher Tg. Subsequently, as the ratio between larger and smaller molecular weight of a product increases, its Tg will also increase, making this form of analysis a useful tool in identifying a composition (i.e. molecular weight). In an embodiment of the invention, the Tg of co-processed isomaltitol and polyglycitol composition ranges from about 30 degrees Celsius to about 60 degrees Celsius.

[0035] In an embodiment of the invention, glass transition is measured using a TA Instruments DSC 2010 differential scanning calorimeter which includes a refrigerated cooling system. The instrument is controlled and data recorded by TA instruments Advantage software. The system measures heat flow associated with transitions in materials as a function of temperature and time. Approximately 10 milligrams of sample is analyzed in a sealed pan. Starting at 25 degrees Celsius, the sample is heated at 25 degrees Celsius per minute to 150 degrees Celsius, then cooled at 25 degrees Celsius per minute to 0 degrees Celsius and finally heated at 10 degrees Celsius per minute to 170 degrees Celsius. In the resulting heat flow plot, the software calculates the temperature represented by the midpoint of the sloped line as the glass transition temperature.

[0036] 7. Specific Heat Capacity (Cp)

[0037] The formal definition of specific heat capacity is the amount of energy needed to raise the temperature of gas, liquid or solid one degree Celsius. It describes the ability of a material to absorb heat or retain it. Typically, as with Tg, an increase in the molecular weight of a material will increase its specific heat capacity. Methods of measuring specific heat capacity are well-known in the art. This characteristic can be used to measure or identify the molecular weight or molecular distribution of a particular material. In an embodiment of the invention, the Cp of a co-processed isomaltitol and polyglycitol composition ranges from about 0.9 to about 2.0 JC^"1 g^"1-

[0038] 8. Heat of Solution (Joules per gram)

[0039] The heat of solution measures the amount of energy that is either released or absorbed when a solute in either a liquid or a dry form is dissolved in a solvent. The more negative the heat of solution value, the more energy is needed for the solute to dissolve into the solvent. The result is a greater decrease in temperature of the total solution. In an embodiment of the invention, the heat of solution of co-processed isomaltitol and polyglycitol composition ranges from about 3 to about 11 Joules per gram.

[0040] 9. Viscosity of Melt

[0041] Viscosity is property that describes the amount of internal friction between molecules or particles when a force is applied. These rheological properties play an important role in the functional properties of a particular application as well as the processing involved with them. Larger molecular weight species typically exhibit greater viscosity therefore analysis can be used to identify specific polymer distributions of the present invention. Furthermore, the viscosity is important to the functionality of the present invention, and to processing of the inventive compositions in certain applications, for example hard candy applications.

[0042] In an embodiment of the invention, viscosity is measured using the following method. About 1500 grams of a 60% solid solution of sample is heated to about 340 degrees Fahrenheit (about 171.1 degrees Celsius) in an open container, creating a molten mass. In another embodiment, a molten solution may be created in a heated vacuum vessel by heating the 60% solids solution to between about 310 Fahrenheit (154.4 degrees Celsius) and about 325 degrees Fahrenheit (about 162.8 degrees Celsius), and applying about 25 to about 27 in. Hg vacuum for about 1 to 2 minutes. This reduces the final moisture to below 1.0%. The molten mass is transferred to a glass beaker. Using a Brookfield viscometer, a temperature probe is inserted into the beaker with a #5 spindle. The rpm reading, Brookfield reading, elapsed time, and temperature are recorded every minute. As the mass cools and viscosity increases, the rpms are reduced to stay within the viscometer's range of measurement and are recorded in appropriate time intervals. In an embodiment of the invention, co-processed isomaltitol and polyglycitol has a viscosity of from about 1,000,000 centipoise (cps) at about 115.6 degrees Celsius to about 10,000 cps at about 165.6 degrees Celsius.

[0043] 10. Rate of Dissolution

[0044] Solubility is generally defined as the amount of a solute that can be dissolved into a solvent at a given temperature. This dictates the texture and functionality of foodstuffs and other applications such as industrial, oral care and personal care applications. Isomaltitol has a low solubility (for example, about 39 grams of isomaltitol per 100 grams of water at 25 degrees Celsius), which affects it functionality in many of these applications. In an embodiment of the present invention, the solubility of the inventive composition is higher than that of isomaltitol. In an embodiment of the invention, co-processed isomaltitol and polyglycitol has a solubility of from about 40 grams to about 185 grams per 100 grams of water at 25 degrees Celsius.

[0045] The inventive compositions can be made by several methods. In an embodiment of the invention, the polyglycitol and isomaltitol used to form the compositions of the present invention are co-processed. In one embodiment, the polyglycitol and isomaltitol are co- granulated. In another embodiment, the polyglycitol and isomaltitol are co- spray-dried. In another embodiment, the polyglycitol and isomaltitol are co-hydrogenated. In another embodiment, the polyglycitol and isomaltitol are co-crystallized. In another embodiment of the present invention, isomaltulose may be used in place of isomaltitol. In another embodiment, starch hydrolysate, for example, maltodextrin, may be used in place of the polyglycitol. All of these processes are known in the art, and are more fully discussed below.

[0046] In an embodiment of the invention, one or more of these processes can be used in conjuction with each other. In one embodiment of the present invention, a liquid starch hydrolysate and a liquid isomaltulose composition are co-hydrogenated to form a hydrogenated polyglycitol and isomaltitol composition. This hydrogenated composition is then co- crystallized to form a novel crystalline composition of hydrogenated polyglycitol and isomaltitol. [0047] In an embodiment of the invention, a starch hydro lysate, for example, maltodextrin, and isomaltulose are co-hydrogenated using a method similar to the method described below.

[0048] The hydrogenation of maltodextrin, for example, is disclosed in Barressi, et al. WO99/36442 which is herein incorporated by reference. For example, maltodextrin having a dextrose equivalent ("DE") of 10 (MALTRIN MlOO, GPC Corp., Muscarine, Iowa) is hydrogenated by dissolving the maltodextrin powder in water to form a 55 wt % solids solution. The solution is charged to a reactor with 5% Raney nickel (solids basis) as the hydrogenation catalyst. The reactor is then pressurized with hydrogen to 500 psi, heated to 130 degrees Celsius, and stirred. The reactor is maintained at this temperature and pressure until sampling shows that the reducible sugar has been converted to polyol. The reaction time is typically between 4 to 12 hours, depending on the size and configuration of the reactor used.

[0049] When the reaction is completed, the stirring is stopped and the catalyst is allowed to settle. The hydrogenated maltodextrin reaction product is then decanted and filtered to remove fines. The filtered reaction product is next ion-exchanged through a strong cation and strong base anion using methods well known in the art. Finally, the reaction product is evaporated to about 60 wt % to 70 wt % solids for storage.

[0050] In an embodiment of the present invention, the starch hydro lysate prior to hydrogenation has a DE less than 26. In another embodiment, the starch hydrolysate prior to hydrogenation has a DE from about 5 to about 22. In another embodiment, the maltodextrin prior to hydrogenation has a DE from about 8 to about 18. In another embodiment, the maltodextrin prior to hydrogenation has a DE from about 9 to 11.

[0051] In an embodiment of the invention, isomaltitol is dry blended with a polyglycitol, for example, a spray dried hydrogenated maltodextrin (for example STABILITE™ SD 30 from SPI Polyols, Inc., New Castle, DE). In another embodiment of the invention, the inventive compositions are prepared using melt crystallization. In an embodiment of the invention, melt crystallization provides for a completely homogenous mixing of isomaltitol and polyglycitol, and results in a matrix-like structure suitable for direct compression.

[0052] In an embodiment of the invention, the melt crystallization process is described as follows and includes one or more of the following steps. A solution is prepared by dissolving isomaltitol and polyglycitol at the desired ratios to a solution of from about 50% to about 70% solids. In another embodiment, the ratio of isomaltitol to polyglycitol at the beginning of the process is from about 50:50 to about 99:1. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 80:20. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 70:30. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 60:40. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 65:35.

[0053] In an embodiment of the invention, the solids content in the prepared solution of the above-described process is from about 30% to about 80%. In another embodiment, the solids content is from about 40% to about 70%. In another embodiment, the solids content is from about 50% to about 70%.

[0054] In an embodiment of the invention where the melt crystallization process is used, the solution of isomaltitol and polyglycitol is placed in an evaporation tank, and the solution is evaporated to greater than 90% solids. In an embodiment of the invention, the solution is evaporated to from about 93% to about- 95% solids. In an embodiment of the invention, is evaporated to a solids content of from about 80% to about 99%. In another embodiment, the solids content of the evaporated solution is about 85% to about 95%. In another embodiment, the solids content of the evaporated solution is about 90% to about 93%.

[0055] In an embodiment of the invention, the solution is held in a tank at a temperature of from about 105 degrees Celsius and 120 degrees Celsius after the desired solids level is achieved. In an embodiment of the invention, the temperature is related to the ratio of isomaltitol to polyglycitol.

[0056] In an embodiment of the invention, the material is pumped from the holding tank through jacketed and traced lines to a pre-heated melt crystallizer, such as a Readco or Wemer- Pflauderer processor.

[0057] In an embodiment of the invention, the product is cooled by cooling and maintaining the operating temperature of the melt crystallizer to a range of from about 30 degrees Celsius to about 50 degrees Celsius. In an embodiment of the invention, as the product begins to crystallize, the appearance of the product will change from a transparent liquid to an opaque solid. In an embodiment of the invention, the material is diverted to a scrap container.

[0058] In another embodiment of the invention, the resulting melt-crystallized product is cured, followed by rough milling and drying to a desired moisture content. In an embodiment of the invention, the moisture content for the composition of the present invention is about 0% to about 3%. In another embodiment, the moisture content is about 2% or less. In another embodiment, the moisture content is 1% or less.

[0059] In another embodiment of the invention, the inventive compositions are prepared by co- spray drying isomaltitol with polyglycitol. In an embodiment of the invention, the co-spray drying process includes one or more of the following steps, and is described as follows. A feed solution containing a desired ratio of isomaltitol to polyglycitol is prepared. In an embodiment of the invention, the feed solution includes an isomaltitol to polyglycitol ratio of about 50:50 to about 99:1. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 80:20. In another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 70:30. hi another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 60:40. hi another embodiment, the isolmaltitol to polyglycitol ratio is from about 50:50 to about 65:35.

[0060] In an embodiment of the invention, the feed solution is adjusted to a solids content of from about 50% to about 90%. In another embodiment, the solids content is from about 60% to about 80%. In another embodiment, the solids content is from about 65% to about 70%.

[0061] In an embodiment of the invention, the feed solution is held in a feed tank at an appropriate temperature to prevent crystallization and maintain optimal viscosity. In an embodiment of the invention, the temperature ranges from about 45 degrees Celsius to about 75 degrees Celsius.

[0062] In an embodiment of the invention, the feed solution is pumped into a spray dryer to atomize the feed solution to small droplets, which are sprayed into the drying chamber of the spray dryer, hi another embodiment, while the droplets are being sprayed into the spray dryer, hot air is blown through the drying chamber at appropriate rates and temperatures to remove water contained in the feed solution droplets, resulting in solidification of the isomaltitol and polyglycitol composition, which fall to the bottom of the drying chamber. Temperature and air rates of the spray-drying process are known in the art.

[0063] In another embodiment of the invention, the drying chamber is fed with a steady stream of solid isomaltitol and polyglycitol composition of an appropriate component ratio. In an embodiment of the invention, the solid product is introduced into the chamber in such a way that the atomized droplets of liquid seed impinge the solid stream particles, and, as the water evaporates from the liquid seed, the remaining polyol solidifies onto the surface of the solid stream particles and falls to the bottom of the drying chamber.

[0064} In an embodiment of the invention, the solid product proceeds to a fluid bed dryer or similar device, maintained at the appropriate conditions with regard to temperature and, if appropriate, air inlet rate, to accomplish full solidification and crystallization of the solid product.

[0065] In an embodiment of the invention, the fully crystallized solid product proceeds to a particle size adjustment process, for example, a milling and/or sieving process.

[0066] In an embodiment of the invention, the fines from the particle size adjustment process are recycled back to the drying chamber. In another embodiment, the fines are returned to the feed solution and re-dissolved.

[0067] In an embodiment of the invention, the particles resulting from any of the above- described processes are agglomerated to a size required by the particular application.

[0068] In an embodiment of the invention, isomaltulose, a precursor to isomaltitol, is co- hydrogenated with starch hydrolysate. The co-hydrogenation process is similar to the process discussed above for hydrogenation. In an embodiment of the invention, isomaltulose and starch hydrolysate are hydrogenated separately then mixed together. In another embodiment, isomaltulose and starch hydrolysate are mixed together first, then co-hydrogenated.

[0069] Example 1: Isomaltitol and Hvdrogenated Maltodextrin Composition

[0070] A 70:30 isomaltitol :hydrogenated maltodextrin composition was prepared by co-melt- crystallization process, known in the art and briefly described as follows: Isomaltitol (ISOMALT™ Palatinit, Mannheim, Germany) and hydrogenated maltodextrin (STABILITE™ SD 30, SPI Polyols, Wilmington, DE) were dissolved into one solution at the ratio of about 70:30 and to a solids content of about 60% solids. The solution was then placed in an evaporation tank, where the solution was evaporated to about 93% solids under about 24 in. Hg vacuum. The starting temperature in the vacuum was about 50 degrees Celsius, and the final temperature was about 100 degrees Celsius. The temperature increased to about 115 degrees Celsius when the vacuum seal was broken.

[0071] The material from the evaporation tank was then pumped through jacketed and traced lines to a pre-heated Readco melt-crystallizer (2" Continuous Readco). The Readco was preheated to a temperature of over 90 degrees Celsius. The material was then cooled by decreasing the temperature of the Readco melt crystallizer to between about 30 to about 60 degrees Celsius in order to obtain an optimal viscosity. As the material crystallized, the appearance of the material changed from transparent liquid to opaque solid. The resulting crystallized product was then cured, rough milled, and dried to a moisture content of about 1%.

[0072] The crystallized composition was then analyzed for the following characteristics:

[0073] Angle of Repose: Evaluation was completed using the default testing method of a Hosokawa Micron Powder Characteristics Tester — Model PT-N employing software version 2.03. The measured angle of repose for the composition prepared as described in this Example was about 45 degrees.

[0074] Bulk Density: Evaluation was completed using the default testing method of the Hosokawa Micron Powder Characteristics Tester — Model PT-N employing software version 2.03. The measured bulk density for the composition prepared as described in this Example was about 0.55 g/cm³.

[0075] Particle Size Distribution: Particle size was determined using standard U.S. mesh screens. The following screens were used: 40 (420 urn), 60 (250 um), 80 (177um), 100 (149um), 200 (74um) and 325 (44um). 50g of sample was added to the top screen and the screens were placed one on top of the other, on a rotap instrument (W.S. Tyler Co. Mentor, Ohio). The rotap was run for 20 minutes. The percent on and through each screen and pan was calculated based on the total weight collected for all screens and pans, the average particle size for the composition prepared as described in this Example was about 140 microns.

[0076] Surface Area: Surface area was measured using a Quantachrome instrument Nova 200Oe surface area and pore size analyzer. Data acquisition and recording was performed by Quantachrome Instruments NOVAWin2 software. The measured surface area for the composition prepared by the method described in this Example was about 0.13 M²/g.

[0077] Melting Point: Melting point was measured using a TA Instruments DSC 2010 differential scanning calorimeter which includes a refrigerated cooling system. Approximately 10 milligrams of material was placed in the instrument in a sealed sample pan. After equilibration of the instrument at 25 degrees Celsius the material was heated at about 10 degrees/minute to 250 degrees Celsius. Heat flow (mW) was recorded relative to an empty reference pan by the software. The instrument recorded the change in heat flow as the material melted. The measured melting point of the composition prepared by the method described in this Example was about 49 degrees Celsius.

[0078] Glass Transition (Tg): Glass transition was measured using a TA Instruments DSC 2010 differential scanning calorimeter which includes a refrigerated cooling system. The instrument is controlled and data recorded by TA instruments Advantage software. Approximately 10 milligrams of sample was sealed in a sample pan. Starting at 25 degrees Celsius, the sample was heated at 25 degrees Celsius per minute to 150 degrees Celsius, then cooled at 25 degrees Celsius per minute to 0 degrees Celsius, and finally heated at 10 degrees Celsius per minute to 170 degrees Celsius. In the resulting heat flow plot collected by the instrument, the software calculated the temperature represented by the midpoint of the sloped line as the glass transition temperature. The measured glass transition of the composition prepared by the method described in this Example was about 44 degrees Celsius.

[0079] Specific Heat Capacity (Cp): The specific heat capacity was measured using the method of Differential Scanning Calorimetry. The measured specific heat capacity of the composition prepared by the method described in this Example was about 0.6 J⁰C^g^"1. [0080] Viscosity of Melt: The viscosity was measured using the following method. About 1500 grams of a 60% solid solution of sample was heated to 340 degrees Fahrenheit in an open container, creating a molten mass. The molten mass was transferred to a glass beaker. Using a Brookfield viscometer, a temperature probe was inserted into the beaker with a #5 spindle. The rpm reading, Brookfield reading, elapsed time, and temperature (⁰F) were recorded every minute. As the mass cooled and viscosity increased, the rpms were reduced to stay within the viscometer's range of measurement and are recorded in appropriate time intervals. The measured viscosity of the composition prepared by the method described in this Example was about 983,000 cps at 240 degrees Fahrenheit and 10,025 cps at 330 degrees Fahrenheit.

[0081] Rate of Dissolution: Evaluation of rate of dissolution was completed using the default testing method of a ERWEKA ZT71 (ERWEKA, Germany). The water bath temperature was set to 37.7°C, and six 5.0 gram pieces of amorphous sample were used for each run. The measured rate of dissolution of the composition prepared by the method described in this Example was about 12 minutes.

[0082] Example 2: Preparation of a Hard Candy Foodstuff

[0083] A hard candy foodstuff was prepared using an approximately 70:30 isomaltitol:hydrogenated maltodextrin composition according to the present invention. This hard candy foodstuff was placed into a modified environment (35 degrees Celsius and 65% relative humidity) for 24 hour evaluation. A 100% isomalt hard candy foodstuff was used as a control. After this period, the samples were removed and evaluated for visual differences. Specific differences were noted between the control and the composition according to the present invention. Namely, there was a clear reduction in crystallization of the present invention over the control, with minimal cold-flow which is favorable.

[0084] The disclosures of every patent, patent application, and publication cited herein are incorporated herein by reference in their entirety.

[0085] While the invention has been disclosed with reference to specific embodiments, it is apparent that other embodiments and variations of this invention can be devised by others skilled in the art without departing from the true spirit and scope of the invention. The appended claims include all such embodiments and equivalent variations.

Claims

CLAIMSWhat is claimed is:

1. A composition comprising co-processed isomaltitol and polyglycitol.

2. A composition comprising co-processed isomaltulose and hydrogenated starch hydrolysate.

3. The composition of claim 1, wherein the polygylcitol is hydrogenated maltodextrin.

4. The composition of claim 1, wherein the isomaltitol and polyglycitol are co-processed by co-spray drying.

5. The composition of claim 1, wherein the isomaltitol and polyglycitol are co-processed by melt crystallization.

6. The composition of claim 1, wherein the isomaltitol and polyglycitol are co-processed by co-granulation.

7. The composition of claim 1 , further comprising an additional polyol.

8. The composition of claim 7, wherein the additional polyol is selected from the group consisting of maltitol, mannitol, sorbitol, xylitol, and lactitol.

9. The composition of claim 8, wherein the additional polyol is maltitol.

10. The composition of claim 1, wherein the isomaltitol is present in an amount of from about 0.5% to about 99.5% of the total composition and the hydrogenated maltodextrin is present in an amount of from about 0.5% to about 99.5% of the total composition.

11. The composition of claim 10, wherein the isomaltitol is present in an amount of from about 50% to about 90% of the total composition and the hydrogenated maltodextrin is present in an amount of from about 10% to about 50% of the total composition.

12. The composition of claim 11, wherein the isomaltitol is present in an amount of about 80% of the total composition and the hydrogenated maltodextrin is present in an amount of about 20% of the total composition.

13. A foodstuff comprising co-processed isomaltitol and polyglycitol.

14. The foodstuff of claim 13, wherein the polyglycitol is hydrogenated maltodextrin.

15. The foodstuff of claim 13, wherein the foodstuff is a hard candy.