Classifications

• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
  • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
  • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
  • A23G3/36—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
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
  • A23L27/34—Sugar alcohols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/51—Polysaccharide
  • A23V2250/5116—Other non-digestible fibres

Definitions

• the present invention relates to the use of fibers and/or sugar esters to reduce the cooling effect of polyols, in particular, erythritol.
• sugar substitutes In connection with the increasing demand for low-calory food products sugar is often replaced by sugar substitutes.
• Polyols such as erythritol serve as a sugar substitute in many food compositions, for example, in confectionery compositions, in particular, chocolates.
• the use of polyols for sweetening food often suffers from their negative heat of solution.
• the negative heat of solution of crystalline polyols causes a cooling sensation when the crystals dissolve in the mouth. This sensory cooling effect limits the use of crystalline polyols.
• erythritol has a sweet taste and considerably less calories than sugar, the use of erythritol suffers from the disadvantage that it changes the taste of the products. In particular, the use of erythritol suffers from the perception of a cooling effect and/or a burning aftertaste.
• erythritol is used as a sugar substitute, the melting of chocolate in the mouth causes an unpleasant feeling of cold.
• the heat of solution of crystalline erythritol is -42.9 cal/g.
• the negative heat of solution of crystalline erythritol causes a cooling sensation when the crystals dissolve in the mouth.
• This cooling sensation is caused by the adsorption of energy needed to solvate the crystalline matrix. Since in currently produced sugar-free erythritol-containing chocolate erythritol is present in crystalline form, a strong cooling effect is noticed when eating such chocolate. Said cooling effect, however, is often felt to be unpleasant or negative.
• this problem is solved by using fibers and/or sugar esters to reduce the cooling effect, in particular, the sensory cooling effect of erythritol.
• the fibers used according to the invention preferably are dietary fibers and, in particular, water-soluble dietary fibers.
• Fibers of the present invention are selected from pectin, guar gum, xanthan gum, locust bean gum, alginate, carrageenan, soluble cocoa fiber, soluble fiber of guar gum, cellulose, cellulose derivatives, beta-glucan, acetylated distarch adipate, n-OSA starch, hydroxypropyl starch phosphate, partially depolyermized fibers and mixtures of two or more thereof.
• the fiber is carrageenan.
• Pectin is a heterogenous grouping of acidic structural polysaccharides found in fruit and vegetables and mainly prepared from waste citrus peel and apple pomace. Pectin has a complex structure, and a large part of the structure consists of homopolymeric partially methylated poly- ⁇ -(1-4)-D-galacturonic acid residues with substantial hairy non-gelling areas of alternating ⁇ -(1-2)-L- rhamnosyl- ⁇ -(1-4)-D-galacturonosyl sections containing branch points with mostly neutral side chains (1 - 20 residues) of mainly L-arabinose and D- galactose.
• the properties of pectins depend on the degree of esterification, which is normally about 70%. The low-methoxy pectins are ⁇ 40% esterified, while high-methoxy pectins are > 43% esterified, usually 67%.
• Amidated pectin is also a suitable candidate for the fibers of the current invention.
• Guar gum is a galactomannan consisting of a (1-4)-linked ⁇ -D- mannopyranose backbone with branchpoints from their 6-positions linked to ⁇ -D-galactose. There are between 1.5 to 2 mannose residues for every galactose residue. Guar gum is made up of non-ionic polydisperse rod- shaped polymers consisting of molecules made up of about 10,000 residues. Guar gum is highly water-soluble and e.g. more soluble than locust bean gum.
• Xanthan gum is a microbial desiccation resistant polymer prepared commercially by aerobic submerged fermentation. It is naturally produced to stick bacteria to the leaves of cabbage-like plants.
• Locust bean gum is a galactomannan similar to guar gum. It is polydisperse and consists of non-ionic molecules made up of about 2000 residues. Locust bean gum is less soluble and has lower viscosity than guar gum as it has fewer galactose branchpoints. It needs heating to dissolve but is soluble in hot water.
• Beta-glucan occurs in the bran of grains such as barley, oats, rye and wheat. Beta-glucans, typically consists of linear unbranched polysaccharides of linked ⁇ -(1-3) D-glucopuranose units in a random order. - A -
• Alginates are produced by seaweeds and are linear unbranched polymers containing ⁇ -(1-4)-linked D-mannuronic acid and ⁇ -(1-4)-linked L-guluronic acid residues. Alginates consist of blocks of similar and strictly alternating residues.
• Carrageenan is a collective term for polysaccharides prepared by alkaline extraction from red seaweed.
• the basic structure of carrageenan consists of alternating 3-linked - ⁇ -D-galactopyranose and 4-linked- ⁇ -D-galactopyranose units.
• the regular backbone structure of the basic structure of carrageenan is disrupted by a more or less ordered distribution of sulphate hemi ester groups.
• Carrageenan can also contain some methoxy and pyruvate groups.
• Carrageenans are linear polymers of about 25,000 galactose derivatives.
• Partially depolymerized fibers are depolymerized heteropolysaccharides having a molecular weight of less than 10,000 and having an average degree of polymerization (DP) of 3 to 30.
• Cellulose and cellulose derivatives include microcrystalline cellulose, microfribillated cellulose, cellulose ethers such as carboxymethyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, ethylmethyl cellulose, hydroxypropyl cellulose and the like.
• Starch is a mixture of two molecular entities, namely amylose and amylopectin.
• Amylose is the starch polysaccharide that primarily consists of long chained ⁇ -1 ,4-linked D-glucose molecules with a DPn between about 500-5000.
• Amylopectin consists of relatively short chain alpha-1 ,4-linked D-glucose molecules interconnected by many alpha-1 ,6-branch points (approximately 1/25). The molecular weight of amylopectin molecules is in the range of several millions. The amylopectin / amylose ratio can vary between 100:0 and 10:90 depending on the plant source. Typical commercial starch sources are maize, waxy maize, high amylose maize, wheat, potato, tapioca, rice, pea and sago.
• Starches are organized in the form of cold water insoluble granules with a diameter from 0.5 ⁇ m to about 100 ⁇ m. These starch granules can be obtained depending on the original minor amounts of proteins (usually less than 0.5%) or lipids (up to 1%). Starches can be further modified. Modified starches are products whose properties have been altered by physical, chemical means or by the
• Chemical modification can occur by: esterification or etherification and oxidation reactions at the hydroxyl groups at C atoms 2, 3 and 6.
• Typical substituents at the hydroxyl groups in modified starches are acetyl, n-octenylsuccinate, phosphate, hydroxypropyl,o or carboxymethyl groups.
• the modification can also lead to the formation of cross-links by substituents like phosphate, adipate or citrate. These chemical modifications can be followed by scissions of the glucosidic alpha-1 ,4 and alpha-1 ,6 bonds.
• starch derivatives of the current — invention are — aeetylated — distarch — adipate " , TFOSA (FF octenylsuccinate) starch, hydroxypropyl starch phoshate and mixtures of two0 or more thereof.
• sugar esters can be employed.
• Sugar esters are preferably sucrose esters of fatty acids.
• Sucrose fatty acid esters are nonionic surfactants consisting of sucrose as hydrophilic group5 and fatty acid as lipophilic group.
• fatty acids esters are stearate, oleate, palmitate, myristate, laurate, mixtures of one or more, and the like.
• Suitable fatty acids for forming the sugar esters are acids having at least 10, preferably at least 12, more preferably at least 14 C atoms and preferably up to 30, in particular, up to 24 C atoms.
• the carbono chains can be linear or branched and saturated or have one or more double bonds.
• fibers or/and sugar esters are used to reduce the sensory cooling effect of erythritol. While the energy may remain the same, already an extension of the cooling effect over a longer time may result in a reduced perception of the cooling effect and, thus, in a reduction of the sensory cooling effect.
• the inventors have found that the cooling effect and, in particular, the sensory cooling effect produced by erythritol can be reduced by adding fibers and/or sugar esters. This makes it possible to use erythritol, which is very low in calories (about 0.2 cal/g), as a sugar substitute in food products and at the same time to avoid an effect on the taste of the food products. According to the invention it has been found that it is possible to reduce the cooling effect, in particular, the sensory cooling effect exerted by crystalline erythritol to a large extent.
• the use of a co-processed mixture of erythritol with fibers and/or sugar esters, wherein often a minor amount of fibers and/or sugar esters is sufficient leads to a significant reduction of the cooling effect, in particular, the sensory cooling effect.
• the reduction of the cooling effect seen with erythritol/fiber and/or sugar ester combination is also seen in-the-final food-product such as a chocoiater
• Confectionery compositions within the scope of the present invention include chocolate, crystalline and non-crystalline products.
• Non-crystalline products within the scope of the present invention include hard candies, brittle, caramel, toffee, licorice, jellies, chewing gums and gums.
• Crystalline products within the contemplation of the confectionery composition of the present invention encompass fondants and creams, fudge, nougats, marshmallows, pralines, pressed candies, e.g; tablets, marzipan and pastes and panned candies (dragees). Combinations of these products are also within the scope of confectionery compositions. For example, chocolate- coated crystalline or non-crystalline products.
• the reduced cooling effect according to the invention can be applied advantageously to any food product, in the case of which erythritol is used as a sweetener, for example, chocolate, bakery products such as pastries and cookies, hard and soft candies, dairy products such as icecream and others.
• erythritol is used as a sweetener
• bakery products such as pastries and cookies
• hard and soft candies dairy products
• dairy products such as icecream and others.
• fibers and/or sugar esters are used according to the invention to reduce the cooling effect of erythritol in chocolate.
• Chocolate an important confectionery composition within the contemplation of the present invention, encompasses sweet chocolate, semi-sweet chocolate, bitter-sweet chocolate, which as a group are often referred to as dark chocolate, milk chocolate, buttermilk chocolate, skim milk chocolate and white chocolate.
• any of the aforementioned chocolates filled with nuts, fruits, rice and other fillings used in the chocolate arts are also within the scope of the current invention.
• Chocolate also includes any confectionery product having qualities sufficient to impart chocolate taste, chocolate flavor an any other material that performs as a chocolate analogue or a chocolate substitute ⁇
• the amount of fibers and/or sugar esters present in the total composition is in range of 0.1 to 50 wt.%, in particular, of 1 to 5 wt.%, more preferred of 2 to 4 wt.%.
• erythritol usually is present in the total composition in an amount of 1 to 70 wt.%, in particular, in an amount of 5 to 60 wt.% and preferably in an amount of 10 to 50 wt.%.
• the weight ratio of fibers and/or sugar esters to erythritol preferably is from 1 :300 up to 1 :5, preferably from 1 :300 to 1 :10, in particular, from 1 :200 up to 1 :20 and more preferably from 1 :100 to 1 :30. In a particularly preferred embodiment the ratio is from 1 :70 to 1 :10, in particular, from 1 :50 to 1 :20.
• the cooling effect is reduced according to the invention by substituting maximally 10 w/w percent of erythritol present in the food product with fibers and/or sugar esters.
• the food article in the case of which the cooling effect of erythritol is reduced according to the invention, preferably has a reduced calory content compared to the same food article comprising sucrose instead of polyols such as erythritol.
• the food article in particular, the confectionery composition, and most preferably the chocolate, has a reduced calory content compared to a conventional product containing sucrose of at least 10%, more preferably at least 20% and most preferably at least 30%.
• the food article especially the confectionery composition, in particular, has less than 450 kcal/100 g, more preferably less than 400 kcal/100 g, even more preferably less than 300 kcal/100 g, in particular, less than 200 kcal/100 g and most preferably less than 100 kcal/100 g.
• a high intensity sweetener which can be used as non-nutritive sweetener can be selected from the group consisting of aspartame, acesulfame salts such as acesulfame-K, saccharins (e.g. sodium and calcium salts), cyclamates (e.g. sodium and calcium salts), sucralose, alitame, neotame, steviosides, glycyrrhizin,
• the invention also relates to a method for producing an erythritol-fiber composition or an erythritol-sugar ester composition comprising the steps of: (i) dry-blending of fibers and/or sugar esters and erythritol (ii) melting of said dry blend, (iii) solidification at lower temperature than temperature of step (ii).
• Alternative methods include: a method for producing an erythritol-fiber composition or an erythritol-sugar ester composition, comprising the steps: (i) preparing an aqueous solution or dispersion of fibers and/or sugar esters and erythritol,
• an aqueous solution or dispersion of fibers and/or sugar esters and polyol such as erythritol is prepared. Said aqueous solution or dispersion is then warmed, in particular, to 70-130 0 C, preferably to 80-120
• water is removed from the solution/dispersion.
• water is removed by evaporation (e.g. under pressure, under vacuum or under atmospheric pressure) or by spray-drying.
• the solution then can be cooled down, in particular, to a lower temperature of 20-35 0 C for further
• Another method relates to producing an erythritol-fiber composition or an erythritol-sugar ester composition, comprising the step: (i) dry-blending of erythritol and fibers and/or sugar esters.
• a co-melted composition of erythritol and sugar esters and/or fibers selected from pectin, guar gum, xanthan gum, locust bean gum, alginate, carrageenan, soluble cocoa fiber, soluble fiber of guar gum, cellulose, cellulose derivatives, beta-glucan, acetylated distarch adipate, n-OSA starch, hydroxypropyl starch phosphate, partially depolymerised fibers and mixtures of two or more thereof.
• a composition wherein the weight ratio of sugar esters and/or fibers to erythritol is from 1 :5 to 1 :300, preferably from 1 :10 to 1 :300.
• the reduction of the cooling effect, in particular, the sensory cooling effect of erythritol by fibers or sugar esters can be verified, for example, by the following methods or techniques.
• analytical techniques can be used to evaluate erythritol-fiber combinations as well as final products.
• Such techniques include calorimetric measurements which allow to determine the heat of solution and the rate of the dissemination of the heat of solution.
• the preferred method to screen for reduction of the sensory cooling effect in the final product is the use of taste panels.
• Lower melting enthalpy or lower melting temperature refers to a reduction of at least 5%, more preferably of at least 10%.
• the erythritol /carrageenan sample has a much less pronounced cooling effect, which can be seen in the difference with the temperature.
• a co-melted products of 97% wt erythritol and 3%wt of pectin (Unipectin RS ND from Cargill) was prepared according to the melting procedure of example 1.
• the erythritol/pectin sample shows the reduced cooling effect.
• the erythritol/alginate sample shows the reduced cooling effect.
• the erythritol/guar gum sample shows the reduced cooling effect.
• a co-melted product of 95% wt erythritol and 5%wt of agar agar (HP900 Cargill) was prepared as exemplified in example 1.
• the erythritol/agar agar sample shows the reduced cooling effect.
• the erythritol/soluble cocoa fiber sample has a reduced cooling effect.
• a co-melted product of 90% wt. erythritol and 10%wt. of partially depolymerized guar gum (Benefiber, Novartis) was prepared as exemplified in example 1.
• Table 8 is showing the result: Table 8 temp, after 0 sec temp. after 5' sec temp. after 10' sec temp. after 20 sec
• composition ( 0 C) CC) ( 0 C) ("C) erythritol 37.0 29.1 23.8 22.3 90% erythritol/ 10%partially depolymerized guar gum 37.0 31.6 28.4 27.4
• the erythritol/ partially depolymerized guar gum sample has a much less pronounced cooling effect.
• the cooling effect was measured using the method as outlined in example 2.
• Table 9 is showing the result :
• a co-melted product from 97%wt erythritol and 3%wt carrageenan (iota carrageenan, Cargill) was obtained according to the melting method of example 1.
• the ingredients were mixed in a Z blender at 45 0 C at a rate of 35 rpm for mixing and 50-60 rpm for conching.
• the sweetener was put in the Z blender. Subsequently, part of the cocoa mass and then part of the cocoa butter was added. Refining was done with 3 rolls refiner. The powder obtained after the refining was put again into the Z blender for 1-2 h. The temperature of the Z blender was increased to 70 0 C and the second part of the cocoa mass was added. After 14 h the second part of cocoa butter was added. The temperature of the mixture was decreased to 50 0 C. One hour before the end of the process lecithin was added.
• Formulation No. 1 using 100% erythritol (ErOH) as sweetener was used as reference.
• erythritol erythritol
• a strong reduction of the cooling effect was observed for formulation Nos. 2 and 3, resulting in an observed slight cooling of the chocolate products.
• the preparation of milk chocolate corresponds to the preparation of dark chocolate, except the skimmed milkpowder is added together with the sweetener.
• a milk chocolate according to No. 4 containing a formulation of 95/5 erythritol/carrageenan as sweetener has 360 kcal/g.
• a reference chocolate containing sucrose has about 530 kcal/100 g, which means a caloric reduction of 32% for the chocolate produced according to the invention.

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