WO2020128396A1

WO2020128396A1 - Textured sugar syrup

Info

Publication number: WO2020128396A1
Application number: PCT/FR2019/053260
Authority: WO
Inventors: Nadia CAMUEL
Original assignee: Tereos Starch & Sweeteners Europe
Priority date: 2018-12-21
Filing date: 2019-12-20
Publication date: 2020-06-25
Also published as: FR3090693A1

Abstract

The present invention concerns a liquid sugar composition comprising 25% to 5% (wt/wt) of a base sugar selected among beet sucrose, cane sucrose, polyols or the mixture thereof, the percentages (wt/wt) being expressed by weight with respect to the weight of the final composition; and 15% to 38% (wt/wt) of a first glucose syrup, the percentages (wt/wt) being expressed in weight with respect to the final weight of the composition, the glucose syrup having a dextrose equivalent of 30 to 40, a dry matter of 70 to 80% (wt/wt) and a content greater than or equal to 65% of dry matter of sugars having a degree of polymerisation greater than 4 in dry matter of said syrup; the composition not comprising fructose. The invention also concerns a food composition comprising this liquid sugar composition and a method for preparing a liquid sugar composition.

Description

TEXTURE SUGAR SYRUP

AREA OF INVENTION

The present invention relates to the food industry. More specifically, the present invention relates to a liquid coating composition of sugars. The liquid sugar composition according to the invention is advantageous in relation to its organoleptic properties, having the same sweetening power and the same roundness in the mouth as the solid form of said sugar. In addition, the composition has advantageous physical properties, facilitating handling, dosing, spreading and implementation in the final food application.

STATE OF THE ART

The aqueous solubility of sucrose is limited to 67.47% at 25 ° C. The saturated aqueous sucrose solution has a very low viscosity, close to water (M. Mathlouthi and P.L Reiser Sucrose properties and applications, Springer Science & Business Media, 1995). There are such sugar syrups on the market sold for making cocktails. However, these syrups do not have the sweetening and physical properties, in particular the viscosity, to replace the equivalent solid formulations of sugars such as sucrose.

An increase in the sucrose level in the syrup at room temperature, in order to increase the viscosity, would induce recrystallization; phenomenon to be avoided throughout the life of the product. Indeed, even partial crystallization would affect the taste, texture and visual appearance of the syrup and could impede the flow of the syrup.

Two main technical solutions are known to prevent the phenomena of crystallization. Firstly, a reduction in the purity of the mixture, which amounts to mixing the sources of sugars. Second, viscosity, which can be provided by long chains of polymers. However, beyond the risk of recrystallization, the organoleptic profile sought for liquid sugar compositions remains a need not covered on the market.

Sucrose is the sugar of choice in relation to all of these sensory attributes. The properties of sucrose are widely described in the literature (M. Mathlouthi and P.L Reiser Sucrose properties and applications, Springer Science & Business Media, 1995).

Among the range of sugars, fructose is widely recognized for its high sweetening power. It therefore allows an increase in the sweetness intensity. However, the intensity-time profile is very short, which has a significant impact on the profile of the final syrup.

Furthermore, a study by Van Der Heijen et al. (1983) shows that the intensity of the sweet taste is enhanced by the addition of xylitol or fructose but not by glucose. Stone and Oliver (1969) have demonstrated a synergistic effect allowing an increase in sweetening power from 20 to 25% with glucose-sucrose mixtures but only at low concentrations (10%).

The present invention responds to the technical problem of the optimal combination enabling the desired sensory profile to be obtained, at the right intensity, on the basis of a mixture of sugars, while maintaining a high viscosity.

The viscosity sought at room temperature is a viscosity allowing a coating (greater than 1000 mPa.s at 20 ° C), which can be easily spreadable, without however flowing through the matrix such as a pancake or a waffle. This type of viscosity can be characterized by a dry matter of the syrup greater than 65%, preferably greater than 70%. However, the use of pure sucrose is therefore not conceivable given its solubility threshold limited to 67.47 brix at 25 ° C. Partanen (1988) shows that the combination of sucrose with glucose syrups tends to be negative.

Surprisingly, and contrary to the teaching of the prior art, the Applicant has developed a basic sugar syrup, such as sucrose, with glucose syrups presenting the roundness in the mouth, the flavor and the sweet intensity identical to a solid white sugar. The syrup of the invention has a viscosity allowing its manipulation by the consumer as well as an advantageous stability.

ABSTRACT

According to a first aspect, the present invention relates to a liquid sugar composition comprising:

- from 25% to 55%, preferably from 40% to 55% (w / w) of a sugar base selected from beet sucrose, cane sucrose, polyols, or their mixture, the percentages (p / p) being expressed by weight relative to the weight of the final composition; and

- from 15% to 38% (w / w) of a first glucose syrup, the percentages (w / w) being expressed by weight relative to the weight of the final composition, said glucose syrup having a dextrose equivalent of 30 at 40, a dry matter of 70 to 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup;

said composition not comprising fructose.

According to one embodiment, the sugar base is beet sucrose.

According to a preferred characteristic, the ratio of sugar-base to sugars having a degree of polymerization greater than 4 is 2.6 to 4.2.

Advantageously, said composition also comprises from 0.01% to 0.05% (w / w) of a flavor enhancer, preferably said flavor enhancer is sodium chloride.

According to one embodiment, said composition does not comprise gelling or thickening agents. Preferably, said composition has a viscosity of 1,000 to 11,000 mPa.s at 20 ° C. According to one embodiment, said composition comprises:

- from 60 to 75% of sucrose;

- from 1 to 10% glucose;

- from 1 to 10% maltose;

- from 1 to 10% of sugars with a degree of polymerization equal to 3;

- from 15 to 25% of sugars with a degree of polymerization greater than or equal to 4;

the percentages being expressed by weight relative to the weight of the dry matter and the dry matter representing from 70 to 75% of the weight of the liquid sugar composition.

According to another embodiment, said composition comprises:

- from 60 to 75% of sucrose;

- 0% fructose;

- from 1 to 10% glucose;

- from 1 to 15% maltose;

- from 1 to 10% of sugars with a degree of polymerization equal to 3;

- from 10 to 20% of sugars with a degree of polymerization greater than or equal to 4;

the percentages being expressed by weight relative to the weight of the dry matter and the dry matter representing from 75 to 80% of the weight of the liquid sugar composition.

According to a second aspect, the present invention relates to a food composition comprising the liquid sugar composition according to the invention. According to a third aspect, the present invention relates to a process for the preparation of a liquid sugar composition, said process comprising the steps of:

(i) mixing at a temperature of from 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: a sugar base and a first glucose syrup as described in claim 1 or claim 2; optionally a flavor enhancer as described in claim 4; and optionally an aroma; this leading to obtaining a syrup; then,

(ii) optionally filter the syrup obtained in step (i); then

(iii) pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then

(iv) cool the pasteurized syrup from step (iii) to room temperature, and then

(v) optionally packaging the syrup cooled in step (iv), preferably under aseptic conditions. According to one embodiment, step (i) of mixing said process is the mixing at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: of a base sugar such as described in claim 1 or 2; a first glucose syrup as described in claim 1; a second glucose syrup having a dextrose equivalent of 55 to 65, a dry matter of 75 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in the dry matter of said syrup; optionally a flavor enhancer as described in claim 4; and optionally an aroma; this leading to obtaining a syrup. The present invention also relates to a liquid sugar composition obtained by the process according to the invention.

DEFINITIONS

In the present invention, the terms below are defined as follows: - “Brix” relates to the fraction of dry matter in a liquid. The Brix scale is used to measure in Brix degrees (° B or ° Bx), that is to say the percentage of sucrose in soluble dry matter. The higher the ° Brix, the more concentrated the sample. In the case of sucrose sugar, a Brix degree is equivalent to 1 gram of sucrose per 100 grams of solution.

- “degree of polymerization” The degree of polymerization (DP) defines the length of a polymer chain. The DP is the number of monomer units (repeating units) constituting this chain. Sugars with a DP of 1 are monosaccharides such as glucose (dextrose), fructose or galactose. Sugars with a DP of 2 are disaccharides such as maltose, sucrose or lactose. Sugars with a DP of 3 are trisaccharides such as raffinose. The sugars having a DP greater than or equal to 4 (DP4 +) are oligosaccharides having a DP of 4 to 10, from 4 to 8, from 4 to 7, preferably from 4 to 6. In one embodiment, the composition of l the invention comprises more than 16% of DP4 +, preferably more than 21% of DP4 + in dry matter of the composition. In one embodiment, the composition of the invention comprises from 16% to 25% of DP4 +, preferably from 20 to 25% of DP4 + in dry matter of the composition.

“Equivalent dextrose or D.E. is the result of a hydrolysis of starch. The higher the D.E., the more the hydrolysis is pushed, and therefore the higher the proportion of simple sugars (short chain, low DP). Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis compared to dextrose. The dextrose equivalent gives an indication of the average degree of polymerization (DP) of starch sugars. According to one embodiment, the equivalent dextrose is measured by the Lane-Eynon method.

“Approximately” placed before a number means more or less 10% of the nominal value of this number.

“Flavor enhancer” designates a substance which does not modify the taste but increases the intensity of the perception by the retro-nasal route (taste and / or smell) of a food composition. In one embodiment, the flavor enhancer is selected from sodium chloride; potassium chloride ; neotame, nehosperidin dihydrochalcone, thaumatin, aspartame, acesulfame-K, stevia extract, sucralose, lactic acid, leucine, glycine, maltol or ethyl maltol. In one embodiment, the composition of the invention comprises from 0.0001% to 0.05% (w / w) of flavor enhancer, preferably from 0.01% to 0.05% (w / w) of a flavor enhancer. In one embodiment, the flavor enhancer is sodium chloride.

“Liquid” designates the form of the material of the composition according to the invention as being fluid, easily deformable but difficult to compress. The composition according to the invention is a fluid at room temperature. A characteristic of liquid compositions is their viscosity, which measures the attachment of molecules to each other - and therefore resistance to a body which would pass through the liquid. The higher the viscosity, the more difficult the liquid is to cross and less fluid. According to one embodiment, the composition has a viscosity of 1 to 11,000 mPa.s at 20 ° C. According to one embodiment, the liquid composition is a “composition textured liquid ”or in other words“ coating liquid composition ”. In the sense of the present invention, a textured liquid composition is a composition whose viscosity allows it to be coated on a porous food matrix, such as a pancake or a waffle, without the liquid composition passing through said matrix. In one embodiment, the liquid composition has a viscosity of 1,000 to

11,000 mPa.s at 20 ° C. In one embodiment, the liquid composition has a viscosity of 1,500 to 11,000 mPa.s at 20 ° C. In one embodiment, the liquid composition has a viscosity of 1,700 to 11,000 mPa.s at 20 ° C. In one embodiment, the liquid composition has a viscosity of 1,700 to 8,000 mPa.s at 20 ° C. In one embodiment, the liquid composition has a viscosity of 1,700 to 5,000 mPa.s at 20 ° C. In one embodiment, the composition is liquid has a viscosity of 1,700 to 5,000 mPa.s at 20 ° C. Preferably, the textured liquid composition is homogeneous. Advantageously, the textured liquid composition is a solution. Advantageously, the textured liquid composition is a solution devoid of solids. According to one embodiment, the textured liquid composition is a solution devoid of sucrose crystals, at a temperature of 4 ° C to 30 ° C, preferably from 10 ° C to 30 ° C, more preferably of 20 ° C at 25 ° C.

"Percentage in dry matter" expresses the content of a compound in percentage compared to the dry matter of the composition. Dry matter (MS) is what you get when you subtract water from a product.

"Percentage by weight" expresses the content of a compound as a percentage of its weight relative to the total weight of the composition.

“Polyol” denotes a compound having several hydroxy groups. In one embodiment, the polyol is a sugar alcohol, i.e. a non-reducing sugar.

According to one embodiment, the polyol results from the hydrogenation of a reducing sugar. In one embodiment, the polyol is selected from xylitol, sorbitol, erythritol or mannitol. In one embodiment, the polyol is xylitol. In one embodiment, the polyol is sorbitol. “Roundness in the mouth” designates the gustatory perception corresponding to a sensation of consistency, namely that the composition consumed induces the impression of having a fleshy body in the mouth.

“Glucose syrup” means a starch hydrolysis product with a DE greater than 19 and a dry matter greater than 70%. Hydrolysis can be enzymatic, thermal or chemical. According to one embodiment, the syrup has an ED of 30 to 40.

In one embodiment, the glucose syrup has an ED of

34 (MYLOSE®220 marketed by the applicant) is selected at 72 brix. The composition in dry extract of said syrup comprises a glucose content of less than 10%, typically 8%, a maltose content of less than 19%, typically 14%, a maltotriose content of less than 19%, typically about 14% and a content in DP4 + greater than or equal to 65%, typically 66%, the percentages being expressed by weight relative to the weight of the dry matter, the dry matter representing 71 to 73% by weight, typically 72% by weight of the said glucose syrup .

In one embodiment, the glucose syrup has an ED of

34 (MYLOSE®251 marketed by the applicant) is selected at 80 brix. The composition in dry extract of said syrup comprises a glucose content of less than 10%, typically 8%, a maltose content of less than 19%, typically 14%, a maltotriose content of less than 19%, typically about 14% and a content in DP4 + greater than or equal to 65%, typically 65%, the percentages being expressed by weight relative to the weight of the dry matter, the dry matter representing 79 to 81% by weight, typically 80% by weight of the weight of said glucose syrup .

According to one embodiment, the composition of the invention also comprises from 10 to 15% (w / w) by weight relative to the weight of the final composition of a glucose syrup having an equivalent dextrose of 55 to 65, a brix of 75 to 85 and a content greater than or equal to 20% in dry matter of DP4 +.

According to one embodiment, the composition of the invention further comprises

10 to 15% (w / w) by weight relative to the weight of the final composition of a second glucose syrup having a dextrose equivalent of 61 and a brix of 80.5 to 81.5, typically 81. The composition in dry extract of said syrup comprises a glucose content lower than 29% to 34%, typically 32, a maltose content lower than 33 % to 38%, typically 36% and a DP4 + content greater than or equal to 20%, typically 22%.

“Sugar-base” relates to sugar or sugar-alcohol which mainly confers the sweetening power on the composition of the invention. In one embodiment, the composition comprises from 40% to 55% (w / w) of a sugar base. In one embodiment, the sugar base is chosen from beet sucrose, cane sucrose, coconut blossom sugar, polyols, agave syrup or their mixture. According to one embodiment, the sugar base is beet sucrose, cane sucrose or a mixture thereof. According to one embodiment, the sugar base is beet sucrose.

"Invert sugar" refers to a hydrolysis product (enzymatic or chemical) of sucrose with its glucose and fructose components. In one embodiment, the invert sugar is an equimolar mixture of glucose and fructose.

DETAILED DESCRIPTION

In a first aspect, the invention relates to a liquid sugar composition comprising a base sugar and a glucose syrup having a dextrose equivalent of 30 to 40.

The composition according to the invention is advantageous because it has a viscosity as indicated below, this allowing it to be spread on a food surface. The adjustment of the viscosity is implemented without the organoleptic properties of the composition being impacted.

According to one embodiment, the composition comprises less than 0.1, less than 0.05, less than 0.001% of gelling or thickening agents. In one embodiment, the composition does not include gelling or thickening agents.

In one embodiment, the gelling or thickening agent is a pectin. In one embodiment, the gelling or thickening agent is an alginate. In one embodiment, the gelling or thickening agent is a native and non-hydrolyzed starch. In one embodiment, the gelling or thickening agent is a carrageenan.

In one embodiment, the composition has the same sweetening power and the same roundness in the mouth as a sucrose-based composition. In one embodiment, the composition is free of crystals which can negatively influence the organoleptic properties of the composition.

In one embodiment, the sugar base is selected from beet sucrose, cane sucrose, coconut blossom sugar, polyols, agave or a mixture thereof.

According to one embodiment, the base sugar is selected from beet sucrose, cane sucrose, agave and their mixture.

According to one embodiment, the base sugar is selected from beet sucrose, cane sucrose and their mixture.

According to one embodiment, the base sugar is selected from beet sucrose and cane sucrose. According to one embodiment, the sugar base is beet sucrose.

According to one embodiment, the sugar base is cane sucrose.

According to one embodiment, the sugar base is coconut blossom sugar.

According to one embodiment, the sugar base is selected from polyols. In one embodiment, the liquid sugar composition according to the invention comprises from 25 to 55% (w / w) of a sugar-base, as described above, by weight relative to the weight of the final composition.

In one embodiment, the liquid sugar composition according to the invention comprises from 30 to 55% (w / w) of a sugar-base, as described above, by weight relative to the weight of the final composition.

In one embodiment, the liquid sugar composition according to the invention comprises from 35 to 55% (w / w) of a sugar-base, as described above, by weight relative to the weight of the final composition. In a preferred embodiment, the liquid sugar composition according to the invention comprises from 40 to 55% (w / w), typically 45 to 55% (w / w) of a sugar-base, as described above, by weight relative to the weight of the final composition.

The composition according to the invention achieves these results without it comprising additions which may degrade the perception of sweetness by the consumer. In one embodiment, the composition of the invention does not include invert sugar. Indeed, the fructose contained in invert sugar has a sweetening time-intensity profile which drops very suddenly after the attack on the palate. According to one embodiment, the composition comprises less than 11%, less than 8%, preferably less than 6% of fructose in dry matter of the composition. Even more preferably, the composition does not include fructose.

The addition of a glucose syrup according to the invention allows the textured liquid composition according to the invention to be obtained. Indeed ; the addition of the glucose syrup guarantees the viscosity and the organoleptic properties of the liquid composition as described below.

In a first embodiment, the composition comprises from 15% to 53% (w / w) of glucose syrup (first and second glucose syrup), as described above.

In one embodiment, the composition comprises from 15% to 38% (w / w) of a first glucose syrup, having an equivalent dextrose of 30 to 40. In one embodiment, the composition comprises from 19% to 38% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 40.

In one embodiment, the composition comprises from 19% to 38% (w / w) of a first glucose syrup having an equivalent dextrose of 30 to 40 and a dry matter of 70 to 80% (w / w).

In one embodiment, the composition comprises from 19% to 38% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 40, a dry matter of 70 to 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. According to a first variant, the composition comprises from 15% to 25%, typically from 18% to 20% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 40, a dry matter of 75 to 80 % (w / w), typically 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. According to a second variant, the composition comprises from 30% to 38%, typically from 33% to 38% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 40, a dry matter of 70 to 75 %, typically 72% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. According to one embodiment, the first glucose syrup, as described above, has an equivalent dextrose of 30 to 40, of 32 to 38, of 33 to 37, of 32 to 36 or of 33 to 36. According to a mode of embodiment, the first glucose syrup, as described above, has an equivalent dextrose of 30 to 35, from 32 to 35, or from 33 to 35. According to one embodiment, the first glucose syrup, as described above, has an equivalent dextrose 30, 32, 33, 34, or 35. Typically, the first glucose syrup has an equivalent dextrose 34. Advantageously, the first glucose syrup according to the invention comprises or is composed of: from 1.0 to 10.0% of glucose, preferably from 5.0 to 10.0%, more preferably around 8.0%; from 1.0 to 19.0% maltose, preferably from 9.0 to 19.0%, more preferably around 14.0%; from 7.0 to 17.0% maltotriose, preferably from 10.0 to 15.0%, more preferably around 13.5%; at least 65% of sugars with a degree of polymerization greater than or equal to 4, preferably from 65 to 66%, more preferably around 66%; the percentages being expressed by weight relative to the weight of the dry matter of said first glucose syrup, said dry matter representing 70.0 to 85.0%, preferably 71.0 to 73.0%, more preferably 72.0% in weight relative to the total weight of said first glucose syrup. More advantageously, said first glucose syrup has an equivalent dextrose of 32.0 to 36.0, preferably 34.0. Even more advantageously, said first glucose syrup has a Brix index at 20 ° C. of 73.9 to 76.0.

Alternatively, the first glucose syrup according to the invention advantageously comprises or is advantageously composed of:

from 1.0 to 10.0% of glucose, preferably from 5.0 to 10.0%, more preferably around 8.0%;

from 1.0 to 19.0% maltose, preferably from 9.0 to 19.0%, more preferably around 14.0%; from 7.0 to 17.0% maltotriose, preferably from 10.0 to 15.0%, more preferably around 13.5%;

at least 65% of sugars with a degree of polymerization greater than or equal to 4, preferably from 65 to 66%, more preferably around 65%; the percentages being expressed by weight relative to the weight of the dry matter of said first glucose syrup, said dry matter representing 70.0 to 85.0%, preferably 79.0 to 81.0, more preferably 80.0% by weight relative to the total weight of said first glucose syrup. More advantageously, said first glucose syrup has an equivalent dextrose of 32.0 to 36.0, preferably

34.0. Even more advantageously, said first glucose syrup has a Brix index at 20 ° C. of 82.3 to 84.3.

According to one embodiment, said first glucose syrup is the product MYLOSE®220 marketed by the applicant. Alternatively, said first glucose syrup is the product MYLOSE®251 marketed by the applicant.

According to one embodiment, the liquid sugar composition of the invention comprises:

- from 25% to 55%, preferably from 40% to 55% (w / w) of a sugar base selected from beet sucrose, cane sucrose, coconut blossom sugar, polyols, l 'agave or their mixture; and

- from 15% to 38% (w / w) of a first glucose syrup with an equivalent dextrose of 30 to 40, a dry matter of 70 to 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; the percentages (w / w) being expressed by weight relative to the weight of the final composition.

- from 40% to 55% (w / w) of a sugar base selected from beet sucrose and cane sucrose; and

- 15% to 25%, typically from 18% to 20% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 35, a dry matter of 75 to 80%

(w / w), typically 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; the percentages (w / w) being expressed by weight relative to the weight of the final composition.

- 30% to 38%, typically from 33% to 38% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 40, a dry matter of 70 to 75%, typically 72% (w / p) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; the percentages (w / w) being expressed by weight relative to the weight of the final composition.

According to one embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention and a glucose syrup corresponding to the first glucose syrup according to the invention, as described above, comprises: from 60 to 75% sucrose, preferably from 65 to 70%, more preferably 67%;

0% fructose;

from 1 to 10% of glucose, preferably from 2 to 4%, more preferably 2.6%; - from 1 to 10% maltose, preferably from 2 to 6%, more preferably 4.6%; from 1 to 10% of sugars with a degree of polymerization equal to 3, preferably from 2 to 6%, more preferably 4.6%;

from 15 to 25% of sugars with a degree of polymerization greater than or equal to 4, preferably from 18 to 23%, more preferably from 20 to 23%, even more preferably from 21 to 22%, even more preferably 21.8%; the percentages being expressed by weight relative to the weight of the dry matter and the dry matter representing from 70 to 75%, preferably 73% of the weight of the liquid sugar composition. According to one embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention and a glucose syrup corresponding to the first glucose syrup according to the invention, as described above, has a sucrose to sugars having a degree of polymerization greater than or equal to 4 which is from 2 to 6, preferably from 2.6 to 4.2, more preferably 3.1. Advantageously, said liquid composition has a pH of 5.62 to 5.83, a viscosity of 3732 mPa.s at 20 ° C, a sweetening power calculated on dry matter of 76.6 and / or a water activity Aw from 0.80 to 0.82.

According to another embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention and a glucose syrup corresponding to the first glucose syrup according to the invention, as described above, comprises: 75% sucrose, preferably 65 to 70%, more preferably 65.6%;

0% fructose;

- from 1 to 10% of glucose, preferably from 2 to 4%, more preferably 2.8%; from 1 to 10% of maltose, preferably from 2 to 6%, more preferably 4.8%; from 1 to 10% of sugars with a degree of polymerization equal to 3, preferably from 2 to 6%, more preferably 4.8%;

from 15 to 25% of sugars with a degree of polymerization greater than or equal to 4, preferably from 18 to 23%, more preferably from 20 to 23%, even more preferably from 22 to 23%, even more preferably 22.7%; the percentages being expressed by weight relative to the weight of the dry matter and the dry matter representing from 70 to 75%, preferably 73% of the weight of the liquid sugar composition. According to one embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention and a glucose syrup corresponding to the first glucose syrup according to the invention, as described above, has a sucrose to sugars with a degree of polymerization greater than or equal to 4 which is from 2 to 6, preferably from 2.6 to 4.2, more preferably 2.9. Advantageously, said liquid composition has a pH of 5.3, a viscosity of 1710 mPa.s at 20 ° C, a sweetening power calculated on dry matter of 75.8 and / or a water activity Aw of 0.81 .

According to one embodiment, the liquid sugar composition according to the invention is obtained by the process comprising the following steps: i. mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: a sugar base as described above, a first glucose syrup as described above and optionally a flavor enhancer and / or a flavor as described above; then ii. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

Preferably, the liquid sugar composition according to the invention is obtained by the process comprising the following steps: i. mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: from 25% to 55%, preferably from 40% to 55% by weight of a sugar-base as described previously relative to the weight of the liquid sugar composition, from 15% to 38% by weight of a first glucose syrup as described above relative to the weight of the liquid sugar composition and optionally a flavor enhancer and / or an aroma as described above; then ii. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

According to one embodiment, step (i) consists in mixing for a period of 5 to 30 minutes, preferably 5 to 15 minutes, typically 10 minutes.

According to one embodiment, the aseptic conditions of step (v) consist of conditions under laminar flow. According to one embodiment, the liquid composition of the invention further comprises a second glucose syrup having a dextrose equivalent of 55 to 65, a dry matter of 75 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup.

According to one embodiment, the second glucose syrup has an equivalent dextrose of 60 to 65, a dry matter of 80.5 to 81.5% (w / w) and a content greater than or equal to 22% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup.

According to one embodiment, the second glucose syrup has a dextrose equivalent of 61, a dry matter of 80.5 to 81.5% (w / w) and a content greater than or equal to 22% in dry matter of sugars having a degree of polymerization greater than 4 in the dry matter of said syrup.

- from 40% to 55% (w / w) of a sugar base selected from beet sucrose and cane sucrose;

- 15% to 25%, typically 18% to 20% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 35, a dry matter of 75 to 80% (w / w), typically 80% (w / w) and a content greater than or equal to 65% in matter dry sugar with a degree of polymerization greater than 4 in dry matter of said syrup; and

- from 10 to 15% (w / w) by weight relative to the weight of the final composition of a second glucose syrup having a dextrose equivalent of 55 to 65, a dry matter of 75 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. the percentages (w / w) being expressed by weight relative to the weight of the final composition. According to one embodiment, the liquid sugar composition of the invention comprises:

- from 18% to 20% (w / w) of a first glucose syrup having an equivalent dextrose of 30 to 35, a dry matter of 75 to 80% (w / w), typically 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; and

- from 10 to 15% (w / w) by weight relative to the weight of the final composition of a second glucose syrup having a dextrose equivalent of 60 to 65, a dry matter of 75 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. the percentages (w / w) being expressed by weight relative to the weight of the final composition. According to one embodiment, the liquid sugar composition of the invention comprises:

- from 18% to 20% (w / w) of a first glucose syrup having a dextrose equivalent of 30 to 35, a dry matter of 75 to 80% (w / w), typically 80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; and

- from 10 to 15% (w / w) by weight relative to the weight of the final composition of a second glucose syrup having a dextrose equivalent of 61, a dry matter of 80 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup. the percentages (w / w) being expressed by weight relative to the weight of the final composition.

According to one embodiment, the second glucose syrup has a glucose content lower from 29% to 34%, typically 32%, a maltose content from 33% to 38%, typically 36%; the percentages being expressed in dry matter of said syrup.

In one embodiment, the liquid composition according to the invention comprises more than 15%, typically more than 16% of sugars having a degree of polymerization greater than 4, in the dry matter of the composition.

According to one embodiment, the ratio of sugar-base to sugars having a degree of polymerization greater than 4 is 2.6 to 4.2, preferably 2.6 to 3.1. According to a first embodiment, the ratio is 2.6 to 3.1. According to a second embodiment, the ratio is 4.0 to 4.2.

In one embodiment, the composition of the invention further comprises from 0.01% to 0.05% (w / w) of a flavor enhancer. In one embodiment, the composition of the invention further comprises from 0.01% to 0.03%, typically 0.03% (w / w) of a flavor enhancer. In a preferred embodiment, G flavor enhancer being sodium chloride. In one embodiment, the composition further comprises at least one flavor. According to one embodiment, the flavor is vanilla, chocolate or fruit, preferably the flavor is vanilla.

According to one embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention, a first glucose syrup according to the invention and a second glucose syrup according to the invention, as described above, comprises: from 60 to 75% of sucrose, preferably from 65 to 70%, more preferably 67%;

- 0% fructose;

from 1 to 10% of glucose, preferably from 4 to 8%, more preferably 5.8%; from 1 to 15% of maltose, preferably from 5 to 10%, more preferably 7.5%; from 1 to 10% of sugars with a degree of polymerization equal to 3, preferably from 2 to 6%, more preferably 4.2%;

- from 10 to 20% of sugars with a degree of polymerization greater than or equal to 4, preferably from 15 to 18%, more preferably from 16 to 17%, even more preferably 16.1%; the percentages being expressed by weight relative to the weight of the dry matter and the dry matter representing from 75 to 80%, preferably 77% of the weight of the liquid sugar composition.

According to one embodiment, the liquid sugar composition according to the invention comprising a sugar-base according to the invention, a first glucose syrup according to the invention and a second glucose syrup according to the invention, as described above, has a sucrose to sugar ratio having a degree of polymerization greater than or equal to 4 which is from 2 to 6, preferably from 2.6 to 4.2, more preferably 4.2. Advantageously, said liquid composition has a pH of 5.7, a viscosity of 7637 mPa.s at 20 ° C, a sweetening power calculated on dry matter of 79.1 and / or a water activity Aw of 0.72 . According to one embodiment, the liquid sugar composition according to the invention is obtained by the process comprising the following steps: i. mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: a sugar base as described above; a first glucose syrup as described above; a second glucose syrup as described above; and optionally a flavor enhancer and / or an aroma as described above; then ii. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

Preferably, the liquid sugar composition according to the invention is obtained by the process comprising the following steps: i. Mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: from 25% to 55%, preferably from 40% to 55% by weight of a sugar-base as described previously relative to the weight of the liquid sugar composition; from 15% to 38% by weight of a first glucose syrup as described above relative to the weight of the liquid sugar composition; from 10% to 15% by weight of a second glucose syrup as described above relative to the weight of the liquid sugar composition; and optionally a flavor enhancer and / or an aroma as described above; then

11. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

According to one embodiment, the aseptic conditions of step (v) consist of conditions under laminar flow. In a second aspect, the invention relates to a food composition comprising the liquid composition of the invention. According to one embodiment, the food composition is a coating for pastry or for confectionery. According to one embodiment, the food composition is a spread. According to one embodiment, the food composition is a table syrup. In a third aspect, the invention relates to a process for the preparation of a liquid composition, as described above.

In one embodiment, the method comprises the steps of: i. mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C, a sugar base as described above; a first glucose syrup as described above; optionally a second glucose syrup as described above; and optionally a flavor enhancer and / or an aroma as described above; then ii. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

In one embodiment, the method comprises the steps of: i. mix at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C, from 25% to 55%, preferably from 40% to 55% (w / w) of a sugar base as previously described; from 15% to 38% of a first glucose syrup as described above; optionally from 10% to 15% of a second glucose syrup as described above; and optionally a flavor enhancer and / or an aroma as described above; then ii. optionally filter the syrup obtained in step (i); then iii. pasteurize the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then iv. cool the pasteurized syrup from step (iii) to room temperature, and then v. optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

According to one embodiment, the aseptic conditions of step (v) consist of conditions under laminar flow.

EXAMPLES

The present invention will be better understood on reading the following examples which illustrate the invention without limitation. Example 1: textured syrup of the invention

Textured liquid compositions according to the invention are obtained by hot mixing of a mixture of several sugars, optionally combining liquid forms and powdered forms. White beet sugar is selected for the characteristic taste it brings to the mixture. In the tests, sucrose is used in pulverulent, crystalline or powder form, whatever the particle size. Tests have also been carried out in the form of liquid sugar (followed by an evaporation / concentration step) and conclude with the same results. An invert sugar syrup obtained by 95% inversion is selected with 71% dry matter. Invert sugar syrup has a respective content of dextrose and fructose, expressed as dry matter, greater than 46.5%, and a sucrose content less than 7%.

A standard dextrose glucose syrup equivalent 34 (MYLOSE®220 marketed by the applicant) is selected at 72% dry matter. The dry extract composition of said syrup comprises a dextrose content of less than 10%, typically 8%, a maltose content of less than 19%, typically 14%, a maltotriose content of less than 19%, typically about 14%, a content of in DP4 + greater than or equal to 65%, typically 66%. A standard dextrose equivalent glucose syrup 34 (MYLOSE®251 marketed by the applicant) is selected at 80% dry matter. The dry extract composition of said syrup comprises a dextrose content of less than 10%, typically 8%, a maltose content of less than 19%, typically 14%, a maltotriose content of less than 19%, typically about 14%, a content of in DP4 + greater than or equal to 65%, typically 65%.

A standard dextrose glucose syrup equivalent 42 (MYLOSE®651 marketed by the applicant) is selected at 79% dry matter. The dry extract composition of said syrup comprises a dextrose content of less than 20%, typically 18%, a maltose content less than 16%, typically 14%, a DP4 + content greater than or equal to 55%, typically 56%.

A glucose syrup with a high dextrose content, dextrose equivalent 61 (GLUCOPLUS®361 marketed by the applicant) is selected from 80.5 to 81.5%, typically to 81% of dry matter. The composition in dry extract of said syrup comprises a dextrose content lower from 29% to 34%, typically 32%, a maltose content from 33% to 38%, typically 36%, a maltotriose content from 10 to 12%, typically 10.5% and a DP4 + content greater than or equal to 20%, typically 22%. Glucose syrup with a high dextrose content contributes to roundness in the mouth and retention of aromas.

Examples of mixtures / recipes are described in Table 1. Their physicochemical properties are presented in Table 2 below.

[Table 1]

Table 1: The sweetening power (PS) and the dry matter of each ingredient independently. Composition of syrups according to the invention (A, B and B ') and negative control compositions. [Table 2]

Table 2: Physicochemical properties of the syrups according to the invention (A, B and B ’) and negative control compositions.

The sensory profile of sugar syrups is one of the critical elements of development. The attributes particularly sought after in sugar syrup are the roundness in the mouth, the intensity of the taste of white sucrose sugar and the high sweetening power.

A sensory evaluation was organized in the form of a sensory profile. Panelists are trained subjects, used to evaluating sweet products. 32 panelists participated in this test on pure syrups. A solution of 67 brix sugar water is presented as a reference. It is 5 on the rating scale going from 0 to 10 for all the attributes except the resemblance to white sugar, which is then 10 out of 10.

The syrups are tasted first, diluted in water at 10 brix and then second pure. In the case of diluted syrups, each panelist receives a cup and takes a small sip in the mouth. The solution is kept in the mouth before returning the aromas by the retro-nasal route while exhaling through the nose. In the case of pure syrups, the panelist carries a small teaspoon in the mouth and follows the same protocol for tasting. The reference is a 67 brix sugar syrup. The taste of white beet sugar and the roundness in the mouth must be equivalent and the sweetness superior.

The results of the panels carried out on the diluted syrups are comparable to those carried out on the pure syrups, presented in Table 3. [Table 3]

Table 3: Results of panels on composition B according to the invention and control compositions. For the sweetness intensity and roundness in the mouth, the value 0 indicates a low intensity / roundness, a value of 5 indicates values identical to the reference sugar syrup and a value of 10 indicates an intensity / roundness much higher than that of the syrup. reference.

Syrup F has an extremely high sweetening power thanks to its high fructose content. The fructose content of 26.5% achieves very high dry matter of around 79% and more. The high fructose content also allows a reduction in water activity. Two important parameters in the stability of the product. Fructose enhances the sweetness of the appetizer. In addition, fructose has a sweet time-intensity profile which drops very suddenly after the attack on the palate. However, this drop in perception is partially offset by a higher sucrose content of around 36.9%.

Syrups C and E have a high sweetening power, calculated between 83 and 85. Here the main ingredient is sucrose sugar, the sweetening intensity of which is enhanced by the contribution of 10.6% fructose. However, this fructose content is too low to limit recrystallization under ambient storage conditions. The final dry matter of the syrup is therefore limited to 77%, which allows, with this carbohydrate spectrum, only a low viscosity. The syrup is therefore liquid but not textured. Glucose syrup is added to increase the viscosity of the mixture. However, there are an infinity of carbohydrate spectra capable of providing viscosity. The viscosifying contribution of syrups is positively linked to the content of long polymer chains (DP4 +). However, the content of long polymers is negatively linked to the sweetening power because the long polysaccharide chains have a sweetening power close to zero. It is therefore expected that the equilibrium point, at the viscosity sought, is either a solution which contains either a very low content of an extremely viscous glucose syrup, or a higher proportion of a glucose syrup of lower viscosity but with superior sweetening power. Syrups C and E make it possible to measure the difference in perception of syrups composed with either plus 2.5% DP4 + and minus 2.5% dextrose, or the reverse. In both cases the profile remains unbalanced insofar as the roundness of the sucrose sugar disappears in favor of the fructose.

Syrup D is formulated with an invert sugar syrup content lowered to 12%, and a sucrose content increased to 59.5%. Despite a fructose level of less than 6%, the loss of roundness in the mouth compared to pure sucrose remains very significant.

Mixtures A and B are then established without invert sugar or fructose, with a maximum sucrose content of 67%. The remaining proportion is provided by glucose syrups with different carbohydrate spectra. Syrup A contains 20% MYLOSE and 13% GLUCOPLUS so as to provide both long chains thanks to the standard glucose syrup and both good sweetness thanks to the syrup with high dextrose content. Syrup B contains 33% Mylose 220 which therefore has a lower sweetening power and a higher viscosifying power. The theoretical sweetening power of syrups A and B is relatively low compared to the other syrups tested, respectively 79.1 and 76.6. Surprisingly and unexpectedly, syrup B presents in the mouth a sweet profile which is significantly more interesting than syrup A. The sweetening intensity as well as the roundness in the mouth of sucrose are reinforced on syrup B which implements a glucose syrup with a less (theoretical) sweetening power. Example 2: sweet food matrix with the composition of the invention

The same A-F syrups are prepared to be evaluated in food matrices such as yogurt.

The yogurts produced by the dairy industry have very variable sensory profiles and acidities from one type of yogurt to another. The syrups were thus tested on two types of plain yoghurt with very different sensory properties and representative of the plain yogurt market on the French market. The first yogurt, Danone's plain whole milk yogurt, represents the category of the most acidic yogurts on the market. A second yogurt, the Danone nature Activia® with the active bifidus essensis, characteristic of yogurts on the market with low acidity.

A sensory profile test is offered to 35 trained panes. Plain yogurts are sweetened on the one hand with 10% with powdered sucrose, on the other hand with prepared syrups A, B, C, D, E, F, with equivalent dry matter. Panelists should rate the attributes of sweetened yogurt on a scale of 0 to 10, namely, the sweetness, the acidity, the fullness in the mouth and the flavor of the white sugar. A yogurt sweetened with powdered white sugar is presented as a reference in order to "rationalize" the rating scale. It has a score of 5 out of 10 on the first three descriptors and 10 out of 10 regarding the resemblance to white sugar.

A standard yogurt is sweetened with powdered beet sugar. Its sensory profile is sweet and balanced, with low acidity and great roundness in the mouth.

The results of the tests carried out on Danone plain whole milk yogurt are presented in Table 4.

[Table 4]

Table 4: Results of the panels on plain yogurt comprising composition B according to the invention and yoghurts comprising control compositions. For the sweetness intensity, the acidity and the roundness in the mouth, the value 0 indicates a low intensity / roundness, a value of 5 indicates values identical to the standard sweet yogurt and a value of 10 indicates an intensity / roundness much greater than that of the benchmark sweetened yogurt.

Plain yogurt sweetened with syrup F is sweeter than the sweet reference with sucrose. However, the sweetness gives way to the acidity of the yogurt very quickly, after a few seconds.

Plain yogurts sweetened with syrups C and E are much more acidic than the reference and lack roundness in the mouth.

Plain yogurt sweetened with syrup D shows a sweetening power close to the reference but it lacks roundness in the mouth.

The yogurt sweetened with syrup B has a sweetening power lower than the reference; however it offers an equivalent roundness in the mouth. The yogurt sweetened with syrup A has a sweetening power lower than the reference and lower than syrup B; however it offers an equivalent roundness in the mouth.

The best syrups identified are syrups A and B, and more particularly syrup B. Similar tests were carried out by sweetening Danone nature Activia with active bifidus essensis. The results are similar to those observed with Danone plain yogurt. Example 3: Sweet Hot Drink with the Composition of the Invention

The same A-F syrups are prepared to be evaluated in hot drinks such as coffee.

An espresso type coffee was selected because espresso represents a large share of the coffees consumed in France and in Europe. No other elements are added to coffee, milk or any other substitute. Coffee is consumed pure sweet, between 60 and 70 ° C, temperature ideal for assessing taste. Each panelist takes a sip of a few milliliters of coffee.

Test procedure:

By retro-olfaction, keep the coffee in the mouth by rolling it then bring the aromas back into the nasal cavity while exhaling through the nose. A flavor profile appears with notes of acidity, bitterness, sweetness, body and length in the mouth. The main factor influencing this harmony is bitterness which must remain balanced. The sensory test is therefore focused on this balance between persistence and bitterness.

Coffees are then sweetened on the one hand with powdered sucrose sugar, and on the other hand with the prepared syrups A, B, C, D, E, F, in equivalent volumes. Each espresso is therefore sweetened with a teaspoon of powdered sugar or a teaspoon of sugar syrup.

The evaluation of sensory characteristics is based on the following attributes:

- A medium degree of bitterness - A long finish with an important sweet flavor

- Persistence of medium coffee taste

A sensory evaluation was organized in the form of a sensory profile. 29 trained panelists evaluated the products. A coffee sweetened with powdered white sugar is presented as a reference. It is 5 on the rating scale from 0 to 10 for all attributes.

[Table 5]

Table 5: Results of the panels on coffee comprising composition B according to the invention and sweet coffees with control compositions. For the bitterness, the length of the sweet taste in the mouth and the persistence of the coffee taste; the value 0 indicates a low intensity, a value of 5 indicates values identical to the reference sugar coffee and a value of 10 indicates a value much higher than that of the reference sugar coffee.

Coffees sweetened with syrups containing invert sugar syrup show an aromatic profile totally different from the reference coffee sweetened with sucrose. These have a very bitter profile and the bitterness is positively linked to the fructose level contained in the recipe. Indeed the coffee sweetened with the syrup of sugars F presents an extreme acidity, combined with a high persistence in mouth. This is the syrup with the highest fructose content.

The sugary coffees with the sugar syrups C, D and E are more balanced than the F. They have a long, sweet taste and partly reduced bitterness. Coffees sweetened with sugar syrups A and B, containing sucrose and glucose syrup, have an aromatic profile equivalent to the reference; the difference relates to the slightly lower sweetness compared to the standard coffee sweetened with white powdered sugar. In these two cases the balance between bitterness and the persistence of the coffee taste in the mouth are balanced, and comparable to the reference coffee. Example 4 Effect of the Taste Enhancer

The same syrups A, B, C, D, E, F are prepared and added with a flavor enhancer. A sensory evaluation step consists in measuring the impact of the flavor enhancer on each of the formulations. The salt (sodium chloride) is chosen from different enhancers and is added at a rate of 0.03% in each of the syrups. Each panelist receives a spoonful of syrup which he carries in his mouth. The syrup is kept in the mouth for a few seconds before bringing the aromas back by the nasal route while exhaling through the nose. The sensory profile of Example 1 is reproduced identically on pure syrups, using the same reference product, namely the powdered sugar solution at 67 brix. The results are presented in Table 6.

[Table 6]

Table 6: Results of the panels on compositions A and B according to the invention with salt and the control compositions. For the sweetness intensity and roundness in the mouth, the value 0 indicates a low intensity / roundness, a value of 5 indicates values identical to the reference sugar syrup and a value of 10 indicates an intensity / roundness much higher than that of the syrup. reference. The sugar syrups C, E and F demonstrate a high sweetening intensity but the sensory profile is very far from the target. The salt used as a flavor enhancer enhances the aromatic notes of fructose, without having any impact on the flavor of sucrose.

Syrup D has a sweetening intensity close to the reference syrup. However, its aromatic profile is close to syrups C, E, F. The sweetness of syrups A and B is respectively lower or close to the target. In addition, the aromatic profile is close to the target. This proximity is increased by the addition of salt, in comparison with Example 1.

It turns out that salt does not participate in the same way depending on the recipes. The salt enhances the unpleasant notes of invert sugar syrup in the formulas containing it, even when sucrose is largely in the formula. On the other hand, salt enhances the profile and roundness of sucrose in formulas containing only sugar and glucose syrup, regardless of the type of glucose syrup.

Other tests use a food flavor, for example a vanilla flavor, essential oil or synthetic flavor. In this case, even at infinitely low dosages, the vanilla flavor is perfectly perceived. Addition of salt as a taste is then not necessary. The vanilla aroma improves the roundness in the mouth and the length in the mouth of the sweet flavor, on the pure syrup and in the final food matrix.

Example 5: alternative sugar-base The purpose of this test is to verify that the type of sugar-base cannot influence the conclusions / results of the sensory profiles, on the basis of the same skeleton of formula.

Syrup B according to the invention has been tested with other types of base sugars as a replacement for beet sucrose to ensure the robustness of the recipe.

Several cane sugars, with different sensory characteristics in terms of power and aromatic profile, of color, were tested in comparison with white beet sugar, in combination with the glucose syrup of formula B.

The B sugar syrup formula has been replicated by replacing white sugar with unrefined cane sugar. The experiment is repeated twice with two different types of cane sugar in flavor and color. Sensory evaluations in the form of sensory profiles were carried out in an identical manner, on the pure syrups and in the yogurt and coffee dies.

The results obtained are comparable to those of composition B of Examples 1-4. This indicates that the effects of the syrup according to the invention regardless of the type of sugar-base used. In view of the results of the sensory tests previously developed, it appears that the preferred syrups are syrups A and B which are the only ones to present the aromatic profile comparable to powdered white sugar. Their application in food matrices as a sweetening agent leads to sensory results comparable to those obtained with powdered white sugar, without however the granular appearance which appears in yogurt, for example with the reference sugar. Syrups A and B as such had a viscosity allowing them to be spread by the consumer on food matrices such as pancakes or waffles.

Claims

1. Liquid sugar composition comprising:

- from 15% to 38% (w / w) of a first glucose syrup, the percentages (w / w) being expressed by weight relative to the weight of the final composition, said glucose syrup having a dextrose equivalent of 30 to 40, a dry matter from 70 to

80% (w / w) and a content greater than or equal to 65% in dry matter of sugars having a degree of polymerization greater than 4 in dry matter of said syrup; said composition not comprising fructose.

2. The composition according to claim 1, in which the sugar base is beet sucrose.

3. The composition according to claim 1 or claim 2, in which the ratio of sugar-base to sugars having a degree of polymerization greater than 4 is 2.6 to 4.2.

4. The composition according to any one of claims 1 to 3, said composition further comprising from 0.01% to 0.05% (w / w) of a flavor enhancer, preferably said flavor enhancer being sodium chloride.

5. The composition according to any one of claims 1 to 4, said composition not comprising gelling or thickening agents.

6. The composition according to any one of claims 1 to 5, said composition having a viscosity of 1,000 to 11,000 mPa.s at 20 ° C.

7. The composition according to any one of claims 1 to 6, said composition comprising:

- from 60 to 75% of sucrose; - from 1 to 10% glucose;

- from 1 to 10% maltose;

- from 1 to 10% of sugars with a degree of polymerization equal to 3;

8. The composition according to any one of claims 1 to 6, said composition comprising:

- from 60 to 75% of sucrose;

- 0% fructose;

- from 1 to 10% glucose;

- from 1 to 15% maltose;

- from 1 to 10% of sugars with a degree of polymerization equal to 3;

9. Food composition comprising the composition according to any one of claims 1 to 8.

10. Process for the preparation of a liquid sugar composition, said process comprising the steps of:

(ii) optionally filter the syrup obtained in step (i); then

(iii) pasteurizing the syrup obtained in step (i) or the filtered syrup obtained in step (ii); then (iv) cool the pasteurized syrup from step (iii) to room temperature, and then

(v) optionally condition the syrup cooled in step (iv), preferably under aseptic conditions.

11. The method of claim 10, wherein the mixing step (i) is the mixing at a temperature of 50 ° C to 100 ° C, preferably from 70 ° C to 100 ° C: of a sugar-base as described in claim 1 or 2; a first glucose syrup as described in claim 1; a second glucose syrup having a dextrose equivalent of 55 to 65, a dry matter of 75 to 85% (w / w) and a content greater than or equal to 20% in dry matter of sugars having a degree of polymerization greater than 4 in the dry matter of said syrup; optionally a flavor enhancer as described in claim 4; and optionally an aroma; this leading to obtaining a syrup.

12. Liquid sugar composition obtained by the process according to claim 10 or according to claim 11.