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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/37—Sugar alcohols
• • 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

Definitions

• the present invention relates to a confectionery product more in particular the hard candy, containing edible acids, inulin-based polymers, optionally carrageenan and at least 85% w/w erythritol.
• EP 0 533 334 describes a process for the production of hard candy characterized in that the maltitol content of the sugar alcohol mixture is more than 77% but less than 86% by weight based on dry substance.
• US 4,883,685 describes a hard candy which comprises erythritol and saccharides selected from among sugars and sugar alcohols other than erythritol as well as a process for producing the hard candy.
• the current invention relates to a confectionery product more in particular the hard candy, containing an edible acid, inulin-based polymers and at least 85% w/w erythritol and wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85. More specifically it relates to a hard candy consisting of inulin-based polymers, 85-98% w/w erythritol, an edible acid and flavours. Furthermore the current invention relates to a process for preparing a hard candy by heating at a temperature from 120 to 160°C an erythritol-containing mixture wherein the dry matter is containing inulin-based polymers and at least 85% w/w erythritol.
• the current invention relates to a confectionery product, preferably a hard candy containing an edible acid, inulin-based polymers and at least 85% w/w erythritol and wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, preferably erythritol is present in an amount of at least 90% w/w.
• Confectionery product within the scope of the present invention include grained products such as hard candies, brittle, caramel, and toffee, preferably hard candies.
• Inulin-based polymers is a class of polymers related to inulin. Inulin itself which has been extracted from plants for nearly 100 years. Inulin is composed of a mixture of polysaccharides having various molecular weights or degrees of polymerization (DP). In general, inulin consists of fructose units with beta 1-2 bonds and ending in a glucose unit. The addition or subtraction of fructose units affects inulin's molecular weight or degree of polymerization (DP).
• Inulin is the main carbohydrate in a variety of plants, such as agave, chicory root, dahlia tuber, Jerusalem Artichoke and salsify. Because of the ease of cultivation and harvesting, chicory has become the principal source of inulin today.
• US 7,045,166 further discloses novel fractions of inulin containing at least two preferably at least three, desirably at least four, different polysaccharides each with differing molecular weights in the range of about 2288 and below and in which said fractions have less than 25% by weight of polysaccharides with molecular weights above 2288, and which exhibit improved water solubility and/or water miscibility.
• Carrageenan is a collective term for polysaccharides prepared by alkaline extraction from red seaweed.
• the regular backbone structure of the basic structure of carrageenan is disrupted by a more or less ordered distribution of sulphate ester groups.
• Carrageenan can also contain some methoxy and pyruvate groups.
• Carrageenans are linear polymers of about 25,000 galactose derivatives.
• Erythritol is a carbohydrate-based polyol, i;e; a tetriitol represented by the chemical formula C 4 H 10 O 4 and which has an excellent appearance in the form of white crystals and it is similar to the appearance of granulated sugar, sucrose. It is non-digestive, providing zero calories and is non cariogenic.
• the ratio of inulin-based polymers to erythritol in the confectionary product is 1/99 to 15/85, preferably 1/99 to 10/90, more preferably 2/98 to 8/92, even more preferably 2.5/97.5 to 7/93 while erythritol is being present for at least 85%, preferably 90% based on dry weight of the confectionery product.
• the confectionery product more in particular the hard candy, is comprising an edible acid.
• Suitable acids are selected from the group consisting of malic acid, fumaric acid, lactic acid, tartaric acid, glucono-delta lactone, salts of gluconic acid, phosphoric acid, succinic acid, adipic acid, ascorbic acid, acetic acid, citric acid and mixture of two or more thereof.
• the acids are added in a quantity based on dry matter of the confectionery product in an amount of 0.2 to 4%, preferably from 0.2 to 2%, more preferably from 0.2% to 0.5%.
• carrageenan is added in an amount such that the confectionery product is still containing at least 85%, preferably at least 90% of erythritol based upon dry weight of confectionery.
• the confectionery product more in particular the hard candy is further comprising flavours, high-intensity sweeteners and/or colouring agents.
• flavours are selected from mint flavour, chocolate mint flavour, bubblegum flavour, apple spice flavour, black cherry flavour, pineapple flavour, cola flavour, grape flavour, cherry flavour, apple flavour and citrus flavours such as orange flavour, lemon flavour, lime flavour, fruit punch and mixtures of two or more thereof.
• Preferred flavours are chocolate mint, bubblegum, apple spice, black cherry, and pineapple.
• the amount of flavour depends upon the flavor or flavors selected, the flavor impression desired and the form of flavour used.
• 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.
• any other natural derived high-intensity sweetener is suitable as well.
• colouring agents can also be added as well. Any water-soluble colouring agent approved for food use can be utilized for the current invention.
• the current invention relates to a process for preparing a hard candy by heating at a temperature from 120 to 160°C an erythritol-containing mixture wherein the dry matter is containing inulin-based polymers and at least 85% w/w erythritol.
• the process is further characterised in that at the end of the heating period a vacuum of 0.6 to 0.8 bar is applied.
• the current invention relates to a dry mix containing inulin-based polymers and at least 85% w/w erythritol wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, or a dry mix which is further containing carrageenan and/or an edible acid.
• Carrageenan is added in an amount such that the confectionery product is still containing at least 85%, preferably at least 90% of erythritol based upon dry weight of confectionery.
• the edible acid is added in a quantity based on dry matter of the confectionery product in an amount of 0.2 to 4%, preferably from 0.2 to 2%, more preferably from 0.2% to 0.5%.
• confectionery product more in particular the hard candy, is sugar free, provides zero calories and can be labeled as natural and/or organic.
• Probe P0.5HS 1 ⁇ 2" Hemispherical Plastic using a 25kg load cell.
• HDP/90 Heavy Duty Platform
• Test Set Up Secured the HDP/90 onto the machine base. Calibrate the probe prior to testing samples. Placed the sample on the blank plate of the HDP/90 and position centrally under the probe. Commence test.
• Hardness is the peak force of the first compression of the candy.
• Hardness and fracturability are two completely different parameters that are not comparable with each other.
• Flavor, acid and coloring agent were mixed in. Final step vacuum 0.6 to 0.8 bar.
• the hot mass was dosed in Teflon coated aluminum moulds and allowed cooling further, followed by demoulding.
• erythritol containing mixture (erythritol, inulin and carrageenan) was placed in a cooking vessel on a heating plate without water addition.
• the dry blend was cooked to 130°C until liquefaction of the mixture.
• erythritol containing mixture (erythritol and inulin) was placed in a cooking vessel on a heating plate without water addition.
• the dry blend was cooked to 130°C until liquefaction of the mixture.
• Flavor, gluconolactone and coloring agent were mixed in Final step vacuum 0.6 to 0.8 bar.
• the hot mass was dosed in Teflon coated aluminum moulds and allowed cooling further, followed by demoulding.
• Flavor, ascorbic acid, and coloring agent were mixed in.Final step vacuum 0.6 to 0.8 bar.
• the hot mass was dosed in Teflon coated aluminum moulds and allowed cooling further, followed by demoulding.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Nutrition Science (AREA)
• Inorganic Chemistry (AREA)
• Confectionery (AREA)

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Citations (6)

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• 2010
  • 2010-09-28 JP JP2012531277A patent/JP2013506402A/ja active Pending
  • 2010-09-28 US US13/499,360 patent/US20120237659A1/en not_active Abandoned
  • 2010-09-28 PL PL10775700T patent/PL2482669T3/pl unknown
  • 2010-09-28 CA CA2775768A patent/CA2775768A1/en not_active Abandoned
  • 2010-09-28 CN CN201080045146.8A patent/CN102548426B/zh not_active Expired - Fee Related
  • 2010-09-28 MX MX2012003470A patent/MX2012003470A/es active IP Right Grant
  • 2010-09-28 EP EP10775700.7A patent/EP2482669B1/en active Active
  • 2010-09-28 WO PCT/EP2010/005904 patent/WO2011038882A1/en not_active Ceased
  • 2010-09-28 KR KR1020127011192A patent/KR20120081176A/ko not_active Ceased
  • 2010-09-28 ES ES10775700T patent/ES2423328T3/es active Active

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