WO2017144485A1 - Procédé de préparation de bonbons à mâcher comprenant des particules cristallines d'allulose - Google Patents

Procédé de préparation de bonbons à mâcher comprenant des particules cristallines d'allulose Download PDF

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Publication number
WO2017144485A1
WO2017144485A1 PCT/EP2017/053969 EP2017053969W WO2017144485A1 WO 2017144485 A1 WO2017144485 A1 WO 2017144485A1 EP 2017053969 W EP2017053969 W EP 2017053969W WO 2017144485 A1 WO2017144485 A1 WO 2017144485A1
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WO
WIPO (PCT)
Prior art keywords
allulose
sugar
process according
poorly soluble
mannitol
Prior art date
Application number
PCT/EP2017/053969
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English (en)
Inventor
Sylvie Lagache
Antoine BARRE
Original Assignee
Roquette Freres
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Roquette Freres filed Critical Roquette Freres
Publication of WO2017144485A1 publication Critical patent/WO2017144485A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds

Definitions

  • the present invention relates to confectionery products and more specifically pertains to a method of preparation of chewy candies.
  • the primary crystallizing ingredient in candy is sugar as sucrose. It is so traditionally made of sucrose, glucose syrup, fat and gelatin. Turning the sugar into candy involves dissolving it in water, concentrating this solution through cooking, and subsequently allowing the mass either to form mutable solid or to recrystallize.
  • sugar's physical properties Specifically its solubility with its effect on the water's boiling point. At room temperature, about 2 kilos of sugar will dissolve in 1 kilo of water. At higher temperatures, more sugar can be dissolved in the same amount of water. Once dissolved, however, the sugar will raise the boiling point of the solution. The result of these physical chemistry properties is a specific relationship between the solution's boiling point and the amount of sugar solids contained therein.
  • the first part of basic candy making is cooking a sugar solution to a specific temperature to form a supersaturated solution with known solids content.
  • Varying how the supersaturated syrup is physically treated while it cools controls recrystallization. Suspending a length of string into the solution and letting it slowly cool undisturbed will allow the sugar to recrystallize into large crystals on the string to form rock candy.
  • the sugar particle size could be as low as 10 ⁇
  • Variables might include seeding the solution with undissolved sugar crystals, changing the temperature at which agitation is begun, and adding invert sugar.
  • the size of the added crystals during seeding serves as a pattern for the crystal size in subsequent graining and allows the confectioners to control the finished particle size.
  • Allowing condensing steam to dissolve residual sugar can prevent this.
  • Sucrose is a disaccharide consisting of one molecule each of glucose and fructose. Breaking this bond will yield a mixture of glucose and fructose monosaccharide known as invert sugar.
  • invert sugar When invert sugar is present in a batch of candy, it tends to reduce the grain size. At higher levels, the invert sugar can even prevent crystal formation to yield a mutable sugar glass such as hard candies. Adding invert sugar allows confectioners to include the exact amount needed to control crystallization. The desired amount of invert sugar can be obtained by using invert-containing ingredients such as glucose syrup.
  • Chewy Candies with chewy texture can be group into two basic types:
  • Ungrained candies that are candies in which the sugar isn't crystallized. These include hard candies, as well as chewy candies such as toffee and caramel.
  • Hard candies start with a basic sugar/ glucose syrup blend cooked down to around 2% moisture and blended with flavors and colors. Varying the ratio of sweeteners produces different textures and different stability. Cooking the basic sugar/glucose syrup blend to a moisture level between 3 to 15% forms the basis of a chewy non-grained candy. Cooking to these higher moisture levels will not favor the production of invert sugar, as is the case with hard candies.
  • Grained candies that include products such as after-dinner mints, fondants/creme centers, and fudge.
  • Grained candy formulas are similar to those of chewy candies. To promote crystallization, however, the formula must have a higher level of sugar solids and the process usually includes agitation.
  • sucrose sucrose
  • invert sugar glucose syrup
  • glucose syrup glucose syrup
  • the lower glycemic index of polyols also named sugar alcohols
  • sugars such as sucrose and glucose
  • polyols such as maltitol, xylitol
  • conventional sweeteners such as sucrose
  • sucrose e.g., dramatic reductions in new tooth decay, arrest and, in some instances, reversal of existing dental decay
  • Such low or zero sweetener should be able to be used in high amounts to provide the bulk, sweetening and functional properties of the nutritive sweeteners being replaced.
  • D-allulose also called D-psicose
  • D-allulose can be produced from D-fructose by D-tagatose 3-epimerase (DTEase) family enzymes which have been found in various micro-organisms.
  • DTEase D-tagatose 3-epimerase
  • D-allulose has been found to have a positive effect on the reduction of the glycemic response induced by the ingestion of maltose and sucrose (Matsuo T. et al., J. Jpn. Soc. Nutr. Food Sci. 2006; 59: 1 19-121 ).
  • the technical problem is that, by using classical recipes and process, the chew becomes soft when hot (difficulty to process on chew lines), sticky and hard when cool (not complying with customer expectation).
  • This invention is thus directed to a method of preparation of chewy candies comprising a ternary composition that comprises:
  • - soluble dietary fibers such as branched maltodextrin, indigestible dextrins, saccharide oligomers, polydextrose and fructooligosaccharides, more specifically of branched maltodextrins, and
  • o polyol such as mannitol erythritol, lactitol, isomalt and xylitol, more specifically mannitol, or o inorganic substances such as talc, carbonate de calcium, clay, or o starches, such as granular starch or any "good for teeth” starches, in such a way to maintain chewiness, to lower sandiness and to avoid stickiness textures.
  • the present invention relates to confectionery products and more specifically pertains to a method of preparation of chewy candies, comprising a ternary composition that comprises:
  • - soluble dietary fibers such as branched maltodextrin, indigestible dextrins, saccharide oligomers, polydextrose and fructooligosaccharides, more specifically of branched maltodextrins, and
  • o polyol such as mannitol erythritol, lactitol, isomalt and xylitol, more specifically mannitol, or
  • o inorganic substances such as talc, carbonate de calcium and clay, or o starches, such as granular starch or any "good for teeth” starches, in such a way to maintain chewiness, to lower sandiness and to avoid stickiness textures.
  • the subject of the invention is therefore a process of preparation of chewy candies comprising a ternary composition of rare suggar, soluble dietary fiber and a poorly soluble compound, comprising:
  • allulose as rare sugar refers to D-allulose or L- allulose. However D-allulose is preferred in the present invention, because it is easier to obtain.
  • mean particle size is intended to refer to mean volume diameter D 4,3.
  • the crystalline allulose according to the invention preferably has mean volume diameter D 4,3 lower than 100 ⁇ , preferably greater than 45 ⁇ and lower than 100 ⁇ .
  • the mean volume diameter D 4,3 of allulose is determined by means of a laser diffraction analyzer such as that marketed by BECKMAN-COULTER as "LS 230", equipped with its powder dispersion module (dry method), using the instructions for use provided by the supplier.
  • the measurement range of the LASER diffraction granulometer type LS 230 is from 0.04 ⁇ to 2000 ⁇ .
  • the operating conditions of hopper screw speed and intensity of vibration of the dispersion channel are determined in such a way that the optical concentration is between 4 percent and 12 percent, ideally 8 percent. The results are calculated as volume percent and expressed in ⁇ .
  • Crystalline allulose may be prepared as follows.
  • a D-allulose syrup is first obtained by epimerization of D-fructose at C-3 catalyzed by an enzyme of the D-tagatose 3-epimerase family (DTEase, EC 5.1 .3.-).
  • the raw material used for the epimerization may be crystalline fructose with a purity about 99%, for instance. It may be diluted with water to about 45% and magnesium chloride may be added thereto before enzymatic epimerization.
  • DTEases from different organisms have been characterized and employed for D-allulose synthesis. They are commercially available.
  • a putative DTEase from Agrobacterium tumefaciens can also be used, and due to its high substrate specificity towards D-allulose, this enzyme was renamed as D-allulose (D-allulose) 3-epimerase (DPEase, EC 5.1 .3.-).
  • the D-allulose 3-epimerase is selected from a D- tagatose 3-epimerase from Pseudomonas cichorii, a D-allulose 3-epimerase from Agrobacterium tumefaciens, a D-allulose 3-epimerase from Clostridium sp, a D-allulose 3- epimerase from Clostridium scindens, a D-allulose 3-epimerase from Clostridium bolteae, a D-allulose 3-epimerase from Ruminococcus sp, and a D-allulose 3-epimerase from Clostridium 20 cellulolyticum.
  • the parent D-allulose 3-epimerase is a D-allulose 3- epimerase from Clostridium cellulolyticum, more particularly Clostridium cellulolyticum strain H10 (ATCC 35319).
  • a variant of a parent D- psicose 3-epimerase is used, as described in WO 2015/032761 .
  • the resulting allulose syrup may then be passed through microfiltration to remove any insoluble particles, then subjected to carbon filtration to remove its color, and then to a demineralization step on an ion exchange column to further remove minerals and other impurities.
  • the syrup can then be concentrated using a conventional evaporator, for instance.
  • This allulose syrup may further be subjected to an enrichment step by chromatography, for instance by passing it through a chromatographic simulated moving bed (SMB) with a calcium ion exchange resin.
  • SMB chromatographic simulated moving bed
  • This syrup may be further concentrated before being crystallized. Crystallization may be carried out by cooling the concentrated allulose syrup following saturation curve. After crystallization, the crystal cake may be recovered by centrifugation and then washed. The resulting allulose crystals may then be dried.
  • the crystalline powdered allulose may further subjected to a grinding process in order to reduce its mean particle size to less than 250 ⁇ , in case there are not enough particles below this mean particle size.
  • this grinding process is performed by continuous dry mechanical grinding. Numerous mills are available for such grinding, for instance mills equipped with blades or with rotor/stator, squirrel cage mills, oscillating, conical or cylindrical sieve mills, hammer mills and so on.
  • soluble dietary fibers is understood to mean, for the purposes of the present inventions branched maltodextrin, indigestible dextrins, saccharide oligomers, polydextrose and fructooligosaccharides, more specifically of branched maltodextrins.
  • branched maltodextrins is understood to mean, for the purposes of the present invention, the maltodextrins described in the document EP-A-1 ,006,128 and in its U.S. counterpart (U.S. Ser. No. 09/455,009), of which the assignee is proprietor.
  • the branched maltodextrine could be technically replaced with any high molecular weight ingredient like glucose syrup, polyols syrup, gum arabic etc., but the goal was to create a good for teeth/polyols free concept. Thus branched maltodextrines were chosen.
  • the branched maltodextrins can be a commercially available product such as NUTRIOSE ® FB06 (Roquette Freres).
  • these branched maltodextrins promote the development of bifidogenic bacteria to the detriment of undesirable bacteria.
  • the said branched maltodextrins have a reducing sugar content of between 2 and 5% and an Mn of between 2000 and 3000 g/mol and may be completely or partially hydrogenated.
  • indigestible dextrins is understood to mean, for the purposes of the present invention, the indigestible dextrins described in the documents EP 530.1 1 1 or US 5,264,568.
  • saccharide oligomers is understood to mean, for the purposes of the present invention, the saccharide oligomers described in the document WO 2008/085529 or WO 2009/051977.
  • the poorly soluble polyol that means a water solubility of less than 65 g / 100 g of solution at 20°C is a polyol such as mannitol or xylitol.
  • the polyol is mannitol, in a powder form, with two particle sizes:
  • the allulose and soluble dietary fiber blend has an average particle size of about 100 ⁇ (e.g., volume diameter D 4,3),
  • seed it has an average particle size of about 35 ⁇ (e.g., volume diameter D 4,3).
  • the process of the invention manages, by adding poorly soluble polyol such as mannitol, to bring crystals in the massecuite and to create some new ones by increasing the quantity of seeding, lowering shear rate by using another design of mixer or limiting the residence time in mixers, and lowering the temperature.
  • poorly soluble polyol such as mannitol
  • This process will allow having an "acceptable for customer” chewy texture, close to the standards on the market. It will help the manufacturing of this type of chew without having to invest in line big modification, keeping process time in standards, and even potentially shortening process times. This could be also used by chew and Chewing gum producers equipped with mixers or pullers.
  • a 40/60 to 50/50 ratio by weight of allulose and soluble dietary fiber was blended.
  • the ratio by weight of allulose and soluble dietary fiber can 40/60, 45/55, 50/50 or a combination of these ranges.
  • the ratio by weight of allulose and soluble dietary fiber can 45/55, or 50/50.
  • a poorly soluble compound preferably a poorly soluble polyol, more preferably mannitol
  • a poorly soluble compound can be added in the blend in such a way to obtain a 85/15, 90/10, or 95/5 by weight of the blend of allulose and soluble dietary fiber and of a poorly soluble compound.
  • the ratio by weight can be 45/45/10 ratio of allulose, soluble dietary fiber and poorly soluble compound.
  • the ratio by weight can be 40/50/10 ratio of allulose, soluble dietary fiber and poorly soluble compound.
  • fat and optionally lecithin are added before the seeding step.
  • fat is present at a percentage of about 3-7 % by weight of the total candy weight, preferably about 5 %.
  • Lecithin can be present at a percentage of about 0.1 % by weight of the total candy weight.
  • the blend is seeded with a 50/50 or 0/100 ratio of crystalline allulose particles having a mean particle size below 100 ⁇ and poorly soluble compound, preferably a poorly soluble polyol, more preferably mannitol, and the mixing time to 1 to 20 min, preferably 1 to 10 minutes, at a temperature between 20°C to 45°C, preferably to 30°C to 35°C. More preferably, the mixing time is less than 10 minutes, more preferably less than 5 minutes, still more preferably about 1 minute.
  • the crystalline allulose particles and poorly soluble compound can be either added in the same step or in two different steps.
  • a gelatin solution is added to the mixture between the two different steps of adding crystalline allulose particles and poorly soluble compound.
  • gelatin is a gelatin solution is added to the mixture before adding crystalline allulose particles and/or poorly soluble compound.
  • the gelatin solution present at a percentage of about 1 % by weight of the total candy weight.
  • Flavor and/or citric acid can be added at any step.
  • the addition is performed after the crystalline allulose addition.

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

Abstract

La présente invention concerne un procédé de préparation de bonbons à mâcher comprenant une composition ternaire d'allulose, de fibre alimentaire soluble et d'un polyol faiblement soluble de façon à maintenir la masticabilité, à limiter la consistance sableuse et éviter des textures collantes.
PCT/EP2017/053969 2016-02-23 2017-02-22 Procédé de préparation de bonbons à mâcher comprenant des particules cristallines d'allulose WO2017144485A1 (fr)

Applications Claiming Priority (2)

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EP16305206.1 2016-02-23
EP16305206 2016-02-23

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WO2017144485A1 true WO2017144485A1 (fr) 2017-08-31

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020131295A1 (fr) * 2018-12-17 2020-06-25 Kachichian Warouj Composition alimentaire, et procédés de fabrication et d'utilisation d'une telle composition alimentaire
CN113473866A (zh) * 2019-02-19 2021-10-01 Cj第一制糖株式会社 用于制备糖果的组合物

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0530111A1 (fr) 1991-08-28 1993-03-03 Matsutani Chemical Industries Co. Ltd. Dextrine indigestible
US5264568A (en) 1991-05-27 1993-11-23 Matsutani Chemical Industries Co., Ltd. Process for preparing pyrodextrin hydrolyzate by enzymatic hydrolysis
EP1006128A1 (fr) 1998-12-04 2000-06-07 Roquette FrÀ¨res Maltodextrines branchées et leur procédé de préparation
EP1245579A1 (fr) 2001-03-30 2002-10-02 Roquette Frˬres Confiserie sans sucre
US20060051480A1 (en) * 2004-09-03 2006-03-09 Loren Miles Sweetener composition
WO2008085529A2 (fr) 2006-01-25 2008-07-17 Tate & Lyle Ingredients Americas, Inc. Produits alimentaires incluant une composition d'hydrate de carbone résistante à la digestion ou à digestibilité lente
WO2009051977A1 (fr) 2007-10-16 2009-04-23 Tate And Lyle Ingredients Americas, Inc. Composition de glucides contenant des fibres
WO2009050479A1 (fr) * 2007-10-18 2009-04-23 Cadbury Holdings Limited Produits comestibles
WO2012092255A1 (fr) * 2010-12-30 2012-07-05 Wm. Wrigley Jr. Company Bonbon dur à teneur réduite en sucre
WO2015032761A1 (fr) 2013-09-03 2015-03-12 Roquette Freres Variante améliorée de d-psicose 3-épimérase et ses utilisations
WO2015075473A1 (fr) 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Produits de type aliments et boissons comprenant de l'allulose (psicose)
AU2015252020A1 (en) * 2010-12-30 2015-11-19 Wm. Wrigley Jr. Company Hard candy with reduced sugar
US9455009B2 (en) 2014-09-15 2016-09-27 SK Hynix Inc. Operating characteristics of a semiconductor device

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5264568A (en) 1991-05-27 1993-11-23 Matsutani Chemical Industries Co., Ltd. Process for preparing pyrodextrin hydrolyzate by enzymatic hydrolysis
EP0530111A1 (fr) 1991-08-28 1993-03-03 Matsutani Chemical Industries Co. Ltd. Dextrine indigestible
EP1006128A1 (fr) 1998-12-04 2000-06-07 Roquette FrÀ¨res Maltodextrines branchées et leur procédé de préparation
EP1245579A1 (fr) 2001-03-30 2002-10-02 Roquette Frˬres Confiserie sans sucre
US20060051480A1 (en) * 2004-09-03 2006-03-09 Loren Miles Sweetener composition
WO2008085529A2 (fr) 2006-01-25 2008-07-17 Tate & Lyle Ingredients Americas, Inc. Produits alimentaires incluant une composition d'hydrate de carbone résistante à la digestion ou à digestibilité lente
WO2009051977A1 (fr) 2007-10-16 2009-04-23 Tate And Lyle Ingredients Americas, Inc. Composition de glucides contenant des fibres
WO2009050479A1 (fr) * 2007-10-18 2009-04-23 Cadbury Holdings Limited Produits comestibles
WO2012092255A1 (fr) * 2010-12-30 2012-07-05 Wm. Wrigley Jr. Company Bonbon dur à teneur réduite en sucre
AU2015252020A1 (en) * 2010-12-30 2015-11-19 Wm. Wrigley Jr. Company Hard candy with reduced sugar
WO2015032761A1 (fr) 2013-09-03 2015-03-12 Roquette Freres Variante améliorée de d-psicose 3-épimérase et ses utilisations
WO2015075473A1 (fr) 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Produits de type aliments et boissons comprenant de l'allulose (psicose)
US9455009B2 (en) 2014-09-15 2016-09-27 SK Hynix Inc. Operating characteristics of a semiconductor device

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MATSUO T. ET AL., J. JPN. SOC. NUTR. FOOD SCI., vol. 59, 2006, pages 119 - 121

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020131295A1 (fr) * 2018-12-17 2020-06-25 Kachichian Warouj Composition alimentaire, et procédés de fabrication et d'utilisation d'une telle composition alimentaire
CN113473866A (zh) * 2019-02-19 2021-10-01 Cj第一制糖株式会社 用于制备糖果的组合物
EP3928629A4 (fr) * 2019-02-19 2022-09-28 CJ Cheiljedang Corporation Composition pour la préparation de bonbons
CN113473866B (zh) * 2019-02-19 2024-03-08 Cj第一制糖株式会社 用于制备糖果的组合物

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