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Allulose-containing syrup composition and food containing same

A technique of psicose and composition, applied in the field of psicose-containing syrup compositions, can solve the problems of poor usability and cooking applicability, difficulty in adjusting the amount of psicose added, deterioration of palatability, etc. The effects of improving storage stability and low viscosity, improving cooking convenience, and improving palatability

Active Publication Date: 2018-10-23
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since allulose has low viscosity and high fluidity, it is difficult to adjust the amount of allulose added
In addition, allulose does not mix well with other foods during cooking, so it has poor usability and culinary suitability
When the heating time is extended to increase the viscosity of psicose, the food added with psicose will be discolored due to caramelization caused by overheating and will have a burnt taste, resulting in poor palatability
In addition, allulose leaves a bitter taste after tasting to cause deterioration of flavor, and has poor storage stability due to high crystallinity over time
Therefore, allulose is not suitable for use as a liquid sugar to replace sugar

Method used

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  • Allulose-containing syrup composition and food containing same
  • Allulose-containing syrup composition and food containing same
  • Allulose-containing syrup composition and food containing same

Examples

Experimental program
Comparison scheme
Effect test

example 1 to example 25

[0040] Examples 1 to 25: Preparation of allulose-containing syrup composition

[0041] In Examples 1 to 25, relative to 100 parts by weight of liquid psicose in terms of solid content (solid content of 70% to 76% by weight, relative to 100 parts by weight of liquid psicose in terms of solid content, 95 The allulose of weight part and the fructose of 5 weight parts), CJ CJ company], with the amount of 0.05 weight part, 0.10 weight part, 0.20 weight part, 0.50 weight part or 1.00 weight part to cellulose gum (Vallo Sai 100PA, Dayan Co., Ltd.), Carrageenan (Sacha Gum ABN 26, SKT Trading Company), Xanthan Gum (Dayan Co., Ltd.), Pectin (Jenu Explorer Pectin 65CS, (Share) JoVE International Co., Ltd.) or dextrin (CJ CJ Corporation) were mixed and then homogenized to prepare a syrup composition.

experiment example 1

[0052] Experimental example 1. Determination of the viscosity and properties of the allulose-containing syrup composition

[0053] Under the conditions of No. 5 mandrel, RPM20 and 25°C, a viscometer (Broadfield DV-II+Pro Viscometer, Broadfield Engineering Laboratories Co., Ltd., INC.) was used to measure the viscosity in Example 1 to Example 35. and the viscosity of each of the syrup compositions prepared in Comparative Example 1 to Comparative Example 4, and the properties of each of the syrup compositions were determined with the naked eye.

[0054] As in Table 1 and figure 1 As can be seen in the graph, it has been confirmed that compared with the viscosity and properties of the syrup composition of Comparative Example 1, the viscosity and properties of the syrup compositions of Examples 1 to 20 are significantly improved. Specifically, compared with the existing commercially available liquid sugar (Comparative Example 2 to Comparative Example 4, viscosity: 660cP to 6,800c...

experiment example 2

[0057] Experimental example 2. Determination of crystallization

[0058] In order to determine the crystallization and degree of crystallization of the allulose-containing syrup composition, each of the syrup compositions of Examples 1 to 20 and Comparative Examples 1 to 4 was sampled in an amount of 100 ml, and 0.5% by weight seed crystal was added to each sample to accelerate crystallization. For the syrup compositions of Examples 1 to 20 and Comparative Example 1 containing psicose, crystalline psicose (purity 99%, CJ CJ) was used as the seed crystal, while for the syrup compositions containing invert syrup, oligosaccharide In the syrup compositions of Comparative Example 2 to Comparative Example 4 of starch syrup, crystalline psicose (99%, CJ CJ Corporation) was used as a seed crystal. While storing 10 samples at 7° C. to accelerate crystallization under refrigeration conditions specified in the Korean Food Standards Code, crystallization of the samples was visually obser...

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Abstract

The present application relates to a syrup composition comprising: gum, pectin or a combination thereof; and allulose, and food containing the composition.

Description

technical field [0001] The present invention relates to a allulose-containing syrup composition and food comprising the composition. Background technique [0002] Sugar is the first natural sweetener discovered by humans, and it is used as the most suitable sweetener. Sugar is a direct energy source for humans and has excellent sweetness, so it is used in various fields. However, since sugar is easily crystallized, there is a problem that the food hardens after a certain period of time after sugar is added to the food. In addition, various studies have shown that excessive sugar intake can lead to adult diseases such as obesity and diabetes due to its high calorie content (about 400 kcal / 100 g). In recent years, since the WHO has restricted total sugar intake to less than 10% of total calories, there has been a need for a sweetener to replace sugar. [0003] Therefore, liquid sugars (e.g., starch syrup, invert syrup, high fructose corn syrup, and oligosaccharides), which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L27/12A23L27/40A23L33/20
CPCA23L29/30A23L29/231A23L29/256A23L29/262A23L29/27A23L27/40A23L33/20A23L27/12A23V2002/00A23V2200/132A23V2200/20A23V2250/502A23L27/88A23L27/34A23V2200/16A23V2200/244A23V2250/5036A23V2250/5072A23V2250/5086A23V2250/5108A23V2250/60
Inventor 朴允卿朴政圭边成倍崔锺珉朴承源郑东澈
Owner CJ CHEILJEDANG CORP
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