WO2022225398A1 - Produit de confiserie aéré à faible teneur en calories comprenant de l'érythritol - Google Patents

Produit de confiserie aéré à faible teneur en calories comprenant de l'érythritol Download PDF

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Publication number
WO2022225398A1
WO2022225398A1 PCT/NL2022/050220 NL2022050220W WO2022225398A1 WO 2022225398 A1 WO2022225398 A1 WO 2022225398A1 NL 2022050220 W NL2022050220 W NL 2022050220W WO 2022225398 A1 WO2022225398 A1 WO 2022225398A1
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WO
WIPO (PCT)
Prior art keywords
erythritol
confectionary product
aerated
glycerol
confectionary
Prior art date
Application number
PCT/NL2022/050220
Other languages
English (en)
Inventor
Milan VALACH
André van der Schaaf
Ieme Blondeel
Katarina JAKOVLJEVIC
Original Assignee
Cloetta Holland B.V.
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 Cloetta Holland B.V. filed Critical Cloetta Holland B.V.
Priority to EP22719372.9A priority Critical patent/EP4326083A1/fr
Publication of WO2022225398A1 publication Critical patent/WO2022225398A1/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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • A23G3/0012—Mixing, kneading processes with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0031—Moulds processing
    • A23G3/0034—Moulding in plastic or elastomeric material, or plastic or elastomer coated material
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0042—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0085—Coating with powders or granules, e.g. sprinkling
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

Definitions

  • the present invention relates to the field of confectionary products, in particular to aerated low-calorie confectionary products comprising erythritol, the manufacturing processes of confectionary products, and to the use of erythritol and/or glycerol for the manufacture of aerated confectionary products comprising erythritol.
  • confectionery products including hard and chewy candy. It is generally known that providing confectionery products having unique flavours and health benefits can lead to enhanced consumer appreciation. Confectionary products with low calories, e.g. sugar- free products, are therefore an important class of products from a health perspective.
  • sugar is typically replaced by polyols such as isomalt and sorbitol, which have an undesirable laxative effect. Consumption of a reasonable but not excessive amount of chewy candy could therefore already lead to gastrointestinal discomfort.
  • the extensive use of polyols in chewy confectionary products is undesirable because of this laxative effect, since chewy confectionary products are typically consumed in larger quantities than hard candy. Providing satisfactory low-calorie chewy confectionary products thus remains a challenge in the field.
  • Erythritol is considered a promising alternative to other polyols, since erythritol exhibits less gastrointestinal discomfort. Erythritol is absorbed by the body and secreted via the urinary tract, which avoids gastrointestinal discomfort associated with other polyols, which are not absorbed by the body. Furthermore, erythritol does not provide any calories to the consumer and does not cause tooth decay, such that two major health concerns of the consumption of sugar-containing confectionery products are avoided when erythritol is used as sweetener. Nevertheless, due to its high tendency to crystallize, erythritol tends to make a grainy or hard product. Erythritol-containing confectionery products are known from e.g. WO 01/60167, US 2010/0112142 and WO 2019/125171.
  • the inventors have developed an aerated confectionary product having an exceptionally high erythritol content, while having a mainstream texture that is well appreciated by the consumer.
  • the aerated confectionary product according to the invention has an exceptionally low caloric content of below 180 kcal / 100 g, and is typically sugar-free.
  • the invention further comprises a process for the manufacture of the aerated confectionary product according to the invention, the use of erythritol for the manufacture of an aerated confectionary product and the use of glycerol for the manufacture of an aerated confectionary product comprising erythritol.
  • the invention can be defined according to these preferred embodiments.
  • An aerated confectionary product comprising erythritol, glycerol and a gelling agent, wherein:
  • the weight ratio glycerol to erythritol is in the range of 8/2 - 2/8;
  • the confectionary product is glycerol and erythritol
  • the erythritol content is at least 12 wt%.
  • the aerated confectionary product according to embodiment 1 or 2 which has a caloric content of below 180 kcal per 100 g, preferably in the range of 75 - 150 kcal per 100 g.
  • glycerol for the manufacture of an aerated low-calorie confectionary product having a soft structure that is stable over time, wherein the confectionary product has an erythritol content of at least 12 wt% and the caloric content is below 180 kcal per 100 g.
  • erythritol for the manufacture of an aerated low-calorie confectionary product having a soft structure that is stable overtime, wherein the erythritol content of the confectionary product is at least 12 wt% and the caloric content is below 180 kcal per 100 g.
  • a process for the manufacture of an aerated confectionary product having an erythritol content of at least 12 wt% comprising:
  • additives such as colorants, sweetening agents, flavouring agents and/or acids
  • the present invention concerns an aerated confectionary product comprising erythritol, as well as a process for the manufacture of the aerated confectionary product according to the invention.
  • the invention further concerns the use of erythritol for the manufacture of an aerated confectionary product and the use or glycerol for the manufacture of an aerated confectionary product comprising erythritol.
  • Everything defined herein for the aerated confectionary product according to the invention equally applies to the aerated confectionary product obtained by the process according to the invention, and vice versa.
  • everything defined for the aerated confectionary product according to the invention and the process according to the invention equally applies to the uses according to the invention.
  • the invention concerns an aerated confectionary product comprising erythritol.
  • the aerated confectionary product according to the invention has a soft texture, is easy to chew, and maintains that texture for a period of at least 12 months, yet has an exceptionally high erythritol content of at least 12 wt% and may even be above 25 wt%.
  • the aerated confectionary product according to the invention can be defined as obtainable by the process according to the invention.
  • the aerated confectionary product according to the invention can be defined compositionally and structurally as below.
  • the aerated confectionary product according to the invention is defined as obtainable by the process according to the invention and compositionally and structurally as below.
  • a “confectionary product” refers to a sweet preparation, intended to satisfy the craving for sweet snacks (munchy moment).
  • the confectionery market according to the present invention could be classified as sugar confectionery, which typically also encompasses sugar-free variants.
  • a confectionary product in the context of the present invention could also be referred to as sweets or candy.
  • the confectionary product according to the invention is aerated.
  • Aeration is well-known in the field of confectionary products.
  • the aeration technique transforms liquid into a foam by incorporating a certain volume of air within the form in the form of finely divided bubbles. Aeration leads to an increase in volume and a decrease in density and modifies the texture and organoleptic properties of the product.
  • the confectionary product according to the invention is typically soft and chewy.
  • chewy confectionary products are chewable by the consumer without breaking.
  • Chewy confectionary products are distinct from brittle products (hard candy), which break upon chewing in many small fragments.
  • the soft aerated confectionary products may also be referred to as “marshmallows”.
  • the skilled person will appreciate that although the presence of a coating, in particular a hardcoating, may impart some brittleness to the product, the product as a whole is not considered brittle, since the characteristics of the dough to a much larger extent than those of the coating determine the overall texture and mouthfeel of the product. The characteristics of chewiness of the product thus in particular apply to the dough.
  • the confectionary product according to the invention is “sugar-free” or “sugarless”.
  • the product is substantially free from sugar.
  • “sugar” refers to readily digestible monomeric or dimeric carbohydrates, such as sucrose, glucose, fructose, maltose, lactose.
  • sugar-free means that the confectionary product according to the invention contains at most 0.5 g of sugars per 100 g total weight of the product, preferably at most 0.2 g per 100 g, more preferably at most 0.1 g per 100 g, most preferably 0 g per 100 g.
  • the confectionary product according to the invention is fully dissolvable, which refers to products that leave no undissolvable residue in the mouth upon consumption.
  • Such fully dissolvable confectionary products are known in the art.
  • the confectionary product according to the invention is not a chewing gum.
  • fully dissolvable means that less than 1 wt% of the original product remains in solid form in the mouth after 5 minutes of chewing, preferably already after 2 minutes of chewing.
  • the present invention is particularly suitable for fully dissolvable products, as those are typically consumed in larger quantities than chewing gum is. The negative side-effects of polyols other than erythritol are thus more pronounced in fully dissolvable chewy products.
  • the present invention is applicable to uncoated and coated confectionary products.
  • Uncoated products typically are single-wrapped.
  • the confectionary product according to the invention is coated, preferably soft-coated, hard-coated, pan-coated and/or sanded.
  • Such coated confectionary products are known in the art. If the product is uncoated, the product could be shape-instable at a certain moisture content. The product could release moisture, dehydrating and becoming too hard for consumption.
  • the aerated confectionery product has to meet specific requirements to be able to offer a good quality product to the consumer during the entire shelf-life of the product.
  • the texture of the confectionary product according to the invention is stable overtime.
  • composition of the aerated confectionary product is defined in wt%, based on total weight of the confectionary product including water.
  • the aerated confectionary product according to the invention comprises at least 12 wt% erythritol.
  • Such high erythritol content is unprecedented in the art for aerated confectionary product having a soft texture.
  • the erythritol content is above 20 wt%, more preferably above 25 wt%.
  • Typical erythritol content are below 40 wt% or even below 35 wt%, such that the preferred erythritol content is in the range of 15 - 40 wt%, more preferably in the range of 20 - 35 wt%.
  • the aerated confectionary product according to the invention further comprises glycerol.
  • the glycerol content is in the range of 10 - 75 wt% of, preferably in the range of 30 - 60 wt%.
  • the presence of glycerol was found to be beneficial for the texture of the confectionary product, and enabled to increase the erythritol content of the confectionary product.
  • the inventors found that glycerol prevents the erythritol from crystallizing, which contributes - together with the aeration - to the soft texture.
  • the combined content of glycerol and erythritol in the confectionary product is at least 50 wt%, preferably 60 - 90 wt%, more preferably 70 - 85 wt%.
  • the weight ratio of glycerol to erythritol in the confectionary product is in the range of 8/2 - 2/8, preferably in the range of 8/2 - 4/6, more preferably in the range of 7/3 - 1/2.
  • the aerated confectionary product comprises 20 - 26 wt% erythritol and 50 - 60 wt% glycerol.
  • the caloric content is below 180 kcal / 100 g, preferably below 150 kcal / 100 g, even more preferably below 135 kcal / 100 g.
  • the caloric content is normally above 75 kcal / 100 g, or even above 80 kcal / 100 g, such that the preferred caloric content is in the range of 75 - 150 kcal / 100 g, more preferably in the range of 80 - 135 kcal / 100 g.
  • the confectionary product according to the invention comprises little or no further polyols, except for erythritol and glycerol, such as at most 5 wt%, preferably at most 2 wt%, most preferably at most 0.1 wt% of polyols otherthan erythritol and glycerol.
  • the confectionary product does not comprise xylitol.
  • the aerated confectionary product according to the invention further comprises a gelling agent.
  • Gelling agent are used as texturizer and any gelling agent known in the art may be used.
  • the gelling agent is a hydrocolloid. Suitable gelling agents include gums (e.g.
  • the gelling agent may be selected from the group consisting of gelatin, potato protein gellan gum, xanthan gum, pectin, carrageenan, cellulose gum, gum Arabic, modified starch or combinations thereof.
  • the gelling agent is protein-based, such as gelatin.
  • gelatin is used as gelling agent.
  • the gelling agent is preferably present in an amount of 3 - 25 wt%, preferably 5 - 20 wt%, most preferably 8 - 15 wt%.
  • the confectionary product according to the invention may further comprises an aerating agent.
  • Aerating agents are known in the art to facilitate the aeration step.
  • the aerating agent is preferably protein-based, such as potato protein or a plant-based protein is used as gelling agent, such as hydrolysed vegetable protein.
  • the gelling agent is preferably present in an amount of 0 - 10 wt%, preferably 0.5 - 5 wt%.
  • the confectionary product according to the invention may comprise one or more additives as commonly used in the art, including sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers. Any such additives as known in the art may be employed. Preferably, at least one additive selected from sweeteners, flavourings, colourings and acids is present, more preferably at least two or three from the list are present.
  • the additives are low in calorie or even do not contribute to the caloric content of the product.
  • Glazing agents can be used as known in the art, e.g. in the coating of the confectionary product according to the invention to provide a desirable appearance.
  • Flavourings and/or colourings can be used as known in the art, in order to provide the desired appearance and taste.
  • a sweetener such as stevia is used, although the amount thereof can be small.
  • an acid may be present as flavouring, in order to improve the fruity flavour profile of the confectionary product.
  • Citric acid is preferably used as acid.
  • the combined content of the additives present in the confectionary product according to the invention is in the range of 0 - 5 wt%, preferably 0.1 - 2 wt %, more preferably 0.5 - 1 .2 wt%.
  • the confectionary product according to the invention typically comprises substantial amounts of water, as is common for marshmallow-type candy.
  • the water content in the final product may be in the range of 5 - 30 wt%, preferably 8 - 25 wt%, more preferably 10 - 20 wt%.
  • These moisture contents sets the confectionary product according to the invention apart from other confectionary products, such as toffees, nougats and hard or hard boiled confectionary product, which typically have a moisture content below 5 wt%.
  • These water contents provide the optimal balance between softness (lower water content would give harder texture) and avoiding stickiness (higher water content would give undesirable stickiness).
  • the confectionary product according to the invention consists of erythritol, glycerol, a gelling agent, and optionally one or more additives selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers, and optionally water.
  • the confectionary product according to the invention is sugar-free, meaning that the sugar content is at most 0.5 wt%, preferably the sugar content is 0 wt%.
  • the confectionary product according to the invention may be high in protein, more preferably high in plant-based protein. Proteins may be present in the form of gelatin and/or plant-based gelling agent, hydrolysed plant proteins, sweetener (Stevia). Although proteins add to the calories of the final confectionary product, high-protein confectionary products are desirable in the current market.
  • the present invention thus also provides erythritol based high-protein confectionary products.
  • the confectionary product according to the invention has a mainstream texture, meaning that it is not softer than a soft marshmallow and not harder than a winegum. This is a marked difference with known low-calorie gels and hard confectionary product containing erythritol. The resulting texture stays soft and easy to chew during shelf life of at least 6 months, preferably of at least 12 months, or even at least 24 months.
  • the texture of the confectionary product according to present invention is best described as marshmallow-like, having a continuous solid matrix wherein tiny gas bubbles are entrapped in the form of a foam.
  • the hardness of the confectionary product is typically in the range of 3 - 90 kPa (or kN/m 2 ), preferably in the range of 5 - 50 kPa.
  • the softness of the texture can be analysed according to example 2.
  • the confectionary products according to the invention exhibit a resistance force in the range 0 - 1 N, preferably in the range of 0.1 - 0.5 N.
  • Such low resistance forces are indicative of a soft texture, where only very little resistance occurs when the product is compressed.
  • These resistance forces are measured with a cylindrical probe of 6 mm diameter at a compression depth at 3.5 mm.
  • the resistance force exhibits a symmetrical profile, meaning that the resistance force is equal for compressing (movement of the probe inwards) and expanding (movement of the probe outwards).
  • a symmetrical resistance force profile is indicative of the product returning to its original state after compression.
  • a symmetrical resistance force profile may be defined as the resistance during the inward movement being 75 - 125 %, preferably 90 - 110 %, of the resistance during the outward movement for the entire compression depth.
  • the soft texture of the confectionary product according to the invention is remarkable, given the high erythritol content. Even more surprising is that this texture can be maintained for a shelf- life of 12 months or even longer. Where erythritol normally tends to crystallize rapidly, leading to hard texture, especially at concentrations above 15 wt%, the confectionary product according to the present invention remains soft for a prolonged time. Without being bound to a theory, it is believed that the combination of erythritol with glycerol, together with the aeration step, afford such a stable soft texture.
  • the present invention also concerns the use of glycerol for the manufacture of a confectionary product comprising erythritol, in particular for increasing the softness of the product for a long shelf-life.
  • the use is especially for avoiding the crystallization of erythritol and the accompanying hardening of the confectionary product.
  • the confectionary product typically does not contain substantial amounts of insoluble or inert compounds as known in the art, such as less than 5 wt% insolubles, preferably less than 1 wt% insolubles, most preferably no insolubles at all.
  • the confectionary product according to the invention is not a chocolate product, meaning that the product preferably does not comprise chocolate and/or an ingredient derived from cacao.
  • the confectionary product is obtainable by the process according to the invention, as further defined below.
  • the inventors found that the quality of the product (structure or texture) was improved by virtue of this process, especially in view of the aeration step (b).
  • the present invention concerns a process for the manufacture of a confectionary product, comprising at least the following steps: (a) blending a dry component, comprising erythritol, and a wet component to dissolve the dry component and to obtain a blended mixture, wherein the wet component comprises water and glycerol, wherein the blend comprises at least 50 wt% of a mixture of glycerol and erythritol in a weight ratio glycerol to erythritol in the range of 8/2 - 2/8, and the blend comprises a gelling agent; (b) subjecting the blended mixture to aeration;
  • additives such as colorants, sweetening agents, flavouring agents and/or acids
  • the process comprises a step (e) of coating the confectionary products (also referred to as “units”).
  • the confectionary product is obtained in step (d), or in step (e) in case step (e) is performed.
  • the obtained confectionary product is preferably the confectionary product according to the invention as defined above.
  • the obtained confectionary products may further be packaged.
  • step (b) is performed directly following step (a), without any significant further alterations to the blended mixture obtained in step (a).
  • step (c) is performed directly following step (b), without any significant further alterations to the aerated mixture obtained in step (b).
  • step (d) is performed directly following step (c), without any significant further alterations to the supplemented mixture obtained in step (c).
  • step (d) is performed directly following step (b), without any significant further alterations to the aerated mixture obtained in step (b).
  • step (e) is performed directly following step (d), without any significant further alterations to the molded unit obtained in step (d).
  • step (a) all or the major part of the ingredients of the confectionary product are blended. Some additional ingredients may also be added in step (c).
  • the blending of step (a) is common in the art of confectionary product manufacture, and involves mixing of a dry component and a wet component to dissolve the dry component and to obtain a blended mixture.
  • the blending or mixing of step (a) may be performed in any way known in the art. Blending may be performed in a closed or open dissolution tank, which may be equipped with heating means capable of heating the blending product to the desired temperature.
  • Step (a) is usually performed at a temperature in the range of 5 - 80 °C, preferably in the range of 10 - 60 °C, more preferably in the range of 10 - 40
  • the dry component comprises erythritol. This may be all of the major part of the erythritol that is present in the final confectionary product. Some additional erythritol may also be added during the coating step (e), wherein the coating may contain erythritol.
  • the amount of erythritol in the dry component is preferably such that the erythritol content is in the range of 15 - 40 wt%, preferably in the range of 20 - 35 wt%, of the combined dry weight of the dry and wet components.
  • the wet component comprises water, glycerol and a gelling agent.
  • the amount of glycerol in the wet component is preferably such that the glycerol content is in the range of 10 - 75 wt%, preferably in the range of 30 - 60 wt%, of the combined dry weight of the dry and wet components.
  • step (a) affords a blended mixture which is aerated in step (b).
  • the blended mixture typically makes up at least 90 or even 95 wt% of the total weight of the final product, the remainder coming from the optional additives and the optional coating.
  • the blended mixture often contains more water than the final product, which is in part lost during the drying of step (d).
  • step (b) the blended mixture is subjected to aeration.
  • Aeration of blended mixtures is well-known in the field of confectionary product manufacture, and is for example employed in the manufacture of marshmallows. Any such type of aeration can be used in the context of the present invention. Aeration may for example be accomplished by means of a homogenization mixer.
  • Aeration may be performed with any gas known to be suitable in this respect, such as air, nitrogen, CO2 and NO, preferably air.
  • Step (b) is usually performed at a temperature in the range of 5 - 80 °C, preferably in the range of 10 - 60 °C, more preferably in the range of 10 - 40 °C, and for a duration of 1 - 60 minutes.
  • Aeration may be performed at atmospheric pressure or at higher pressure using a pressurized vessel.
  • step (c) further ingredients are additives known in the art of confectionary product manufacture, may be supplemented to the aerated mixture in step (c). Alternatively, some ingredients may be supplemented to the confectionary product prior to aeration of step (b).
  • the amount and type of additives depends on the desired characteristics of the final confectionary product, and the skilled person is capable of identifying the desired additives, if any. The supplementation may be performed in any way known in the art.
  • Suitable additives may be selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers. Any such additives as known in the art may be employed. Preferably, at least one additive selected from sweeteners, flavourings, colourings and acids is present, more preferably at least two or three from the list are present. Preferably, the additives are low in calorie or even do not contribute to the caloric content of the confectionary product. Flavouring agents and colorants can be used according to the desired characteristics of the final product. Typically, a sweetener such as stevia is used. If present, Stevia is typically added before the aeration of step (c).
  • step (d) the aerated mixture, optionally after being supplemented in step (c), is subjected to a molding step, wherein individual candies are formed from the mass of the aerated mixture.
  • a molding step is common in the art of confectionary product manufacture and may be performed in any way known in the art.
  • the viscous aerated mixture is filled in molds such as silicon or starch molds and then dried.
  • Drying may be performed next, which typically occurs when the products are within the molds.
  • gelatin used as gelling agent, a dry step is usually not required. It is normally enough to cool the formed products to stabilize the shapes.
  • the molded, formed and optionally dried candies are subsequently demolded as part of step (d), to obtain a base product.
  • the confectionary product according to the invention comprises a coating.
  • the coating typically constitutes 0.5 - 10 wt%, preferably 0.8 - 3 wt%, of the total weight of the confectionary product according to the invention.
  • the units may be soft coated, hard coated and/or sanded.
  • Such coatings and coating techniques are known in the art and may be applied as deemed fit by the skilled person.
  • Such a coating step may also be referred to as dusting, and may include any type of coating known in the art, such as starch, dry polyols.
  • Coatings may be applied as powder or small crystals, but also as coating solution (e.g. saturated solution of polyol, preferably erythritol, in water) which is subsequently dried.
  • the coating preferably has a relative moisture content of at most 5 wt%, preferably at most 1 wt%.
  • the coating preferably comprises polyols, including erythritol. Although less crucial in the coating, it is preferred that some hydrocolloid is present, but typically a smaller amount than in the aerated mixture.
  • the coating preferably comprises (a) 70 - 100 wt%, more preferably 80 - 99.9 wt%, most preferably 90 - 99.5 wt% erythritol.
  • the coating may further comprise additives, such as glazing agents, flavourings and/or colourings. Any flavouring and colouring known in the art to be suitable in coatings of confectionary products can be used.
  • the coating consists of erythritol and optionally glazing agents, flavourings and/or colourings.
  • the components of the coating recited above may be present in a soft coating and/or a hard coating as known in the art.
  • the process can advantageously be performed in existing confectionary product production lines for marshmallow production.
  • Figure 1 is a picture of the hemispherical products obtained in Example 1.
  • Figure 2 shows the results of the texture analysis of Example 2 at a compression depth of 3.5 mm.
  • “Ery foam” refers the product obtained in Example 1 .
  • Figure 3 shows the results of the texture analysis of Example 2 at a compression depth of 7.0 mm.
  • “Ery foam” refers the product obtained in Example 1 .
  • a confectionary product according to the invention was prepared as follows.
  • a dry component was prepared by blending 50 wt% glycerine, 32 wt% erythritol, 18 wt% water and 0.04 wt% stevia while applying some heat to dissolve all components.
  • a wet component was prepared by dissolving 25 wt% gelatin in 75 wt% water.
  • a blended mixture was prepared by blending the dry component and the wet component in a weight ratio of 69.3 to 29.5 at 50 °C. The mixing was performed at low speed for 2 - 3 min and at high speed for 10 min to aerate the blended mixture.
  • composition of the final product was as follows: [0056] The obtained confectionary product had a total caloric content of only 143 kcal per 100 g.
  • the results show that the confectionary products according to the invention have the softest structure, i.e. they show lowest resistance when compressed. Also, the confectionary products according to the invention are the only ones showing a symmetrical resistance, meaning that after compression the product returns to the original form during the decompression stage of the test. IN other words, the product pushes with the same force against the probe during the inward movement of the probe and during the outward movement of the probe. The other products showed significantly less resistance during the outward movement, indicating that the product remained in a compressed form and did not decompress or expand again.

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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)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
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  • Confectionery (AREA)

Abstract

La présente invention concerne un produit de confiserie aéré à faible teneur en calories ayant une texture souple qui est stable dans le temps. Le produit de confiserie selon l'invention comprend de l'érythritol, du glycérol et un agent gélifiant, le rapport pondéral glycérol/érythritol étant dans la plage de 8/2 à 2/8, au moins 50 % en poids du produit de confiserie étant du glycérol et de l'érythritol et la teneur en érythritol étant d'au moins 12 % en poids. L'invention concerne en outre l'utilisation d'érythritol pour fabriquer un produit de confiserie aéré à faible teneur en calories et un procédé de fabrication de tels produits.
PCT/NL2022/050220 2021-04-23 2022-04-25 Produit de confiserie aéré à faible teneur en calories comprenant de l'érythritol WO2022225398A1 (fr)

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EP22719372.9A EP4326083A1 (fr) 2021-04-23 2022-04-25 Produit de confiserie aéré à faible teneur en calories comprenant de l'érythritol

Applications Claiming Priority (2)

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NL2028057A NL2028057B1 (en) 2021-04-23 2021-04-23 Low-calorie aerated confectionary product comprising erythritol
NL2028057 2021-04-23

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WO2022225398A1 true WO2022225398A1 (fr) 2022-10-27

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5462760A (en) * 1993-06-24 1995-10-31 Roquette Freres Aerated and grainy confectionery product and process for manufacturing the said confectionery product
WO2001060167A1 (fr) 2000-02-15 2001-08-23 Cerestar Holding B.V. Humectant a faible teneur calorique
US20100112142A1 (en) 2007-02-12 2010-05-06 Wm. Wrigley Jr. Company Confectionery products comprising polyols
CN109601686A (zh) * 2019-01-29 2019-04-12 大连丹特生物技术有限公司 一种无糖充气糖果及其制备方法
WO2019125171A1 (fr) 2017-12-21 2019-06-27 Cloetta Holland B.V. Produit de confiserie à mâcher comprenant de l'érythritol

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5462760A (en) * 1993-06-24 1995-10-31 Roquette Freres Aerated and grainy confectionery product and process for manufacturing the said confectionery product
WO2001060167A1 (fr) 2000-02-15 2001-08-23 Cerestar Holding B.V. Humectant a faible teneur calorique
US20100112142A1 (en) 2007-02-12 2010-05-06 Wm. Wrigley Jr. Company Confectionery products comprising polyols
WO2019125171A1 (fr) 2017-12-21 2019-06-27 Cloetta Holland B.V. Produit de confiserie à mâcher comprenant de l'érythritol
CN109601686A (zh) * 2019-01-29 2019-04-12 大连丹特生物技术有限公司 一种无糖充气糖果及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS ADRIENNE: "Homemade marshmallows", WHOLE NEW MOM, 5 October 2012 (2012-10-05), pages 1 - 1, XP055874855, Retrieved from the Internet <URL:https://wholenewmom.com/homemade-marshmallows-sugar-free/comment-page-6/> [retrieved on 20211220] *

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