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Sugar-free low-calorie base for hard-boiled confections

A technology of base material and hard candy, applied in the direction of confectionery, application, confectionery industry, etc., can solve the problem of maximum concentration limit of glucan, and achieve the effect of low hygroscopicity

Inactive Publication Date: 2003-02-26
DANISCO CULTOR AMERICA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, the maximum concentration of dextran in sugar-free hard candy products is often restricted due to the presence of mono- and disaccharides in certain types of dextran, and due to regulatory guidelines and labeling requirements for total sugar content. limit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-2

[0034] The invention is further described by reference to the following examples. Embodiment 1-2 contains the base material syrup of dextran

[0035] A mixture (100 grams) of 86.4 grams of LITESSE_ULTRA (liquid dextran, 67.50% solids by weight), 9.6 grams of powdered mannitol, and 4.0 grams of water (100 grams) was heated to 150°F with stirring until the powdered mannose Alcohol dissolved. The temperature was then raised to 185-190°F and agitation continued until the resulting syrup reached a solids content of 73% by weight, thereby providing a first dextran-containing syrup.

[0036] Similarly, a mixture (500 grams) of 432.0 grams of LITESSE_ULTRA (liquid dextran, 67.50% by weight solids), 48.0 grams of powdered mannitol, and 20.0 grams of water was heated to 150°F with stirring until Powdered mannitol dissolves. Another batch of syrup containing dextran was then prepared by lowering the temperature to 130-140°F and continuing stirring for 25 minutes until the resulting sy...

Embodiment 3-4

[0037] The research of embodiment 3-4 moisture absorption

[0038] The dextran-containing mixture was added to hard candy products and stored for up to 12 weeks to determine the hygroscopic characteristics of the hard candies. Two sets of hard candies were evaluated, one in which the hard candies were coated (Example 3) and one in which the hard candies were not coated (Example 4). Two groups of hard candies were observed after manufacture, after two weeks of storage, after four weeks of storage, and in some cases after 8 and 12 weeks of storage, storage conditions generally encountered in practice. All percentages are by weight, all weights are in grams, LU is LITESSE_ULTRA.

[0039] During storage, the percentage of moisture absorption was used to represent the amount of water obtained.

[0040] Composition of the mixture

[0041] Composition of the mixture

[0042] From the above results it can be seen that the combination of dextran / mannitol according...

Embodiment 5

[0043] Element

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PUM

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Abstract

The present invention relates to sugar-free, low-calorie base suitable for use in stable, sugar-free, hard-boiled confections, based on a polydextrose that is essentially free of mono- and disaccharides, and a sugar alcohol component comprising a predominant amount of mannitol. The present invention also relates to a stable, sugar-free, hard-boiled confection comprising this base, as well as a syrup suitable for use in producing this confection.

Description

field of invention [0001] The present invention relates to a sugar-free low-calorie base suitable for stable sugar-free hard candies, said base comprising a dextran and a sugar alcohol component, the dextran being substantially free of mono- and di-saccharides, more preferably There is substantially no reducing sugar group, and the sugar alcohol component mainly contains mannitol. The present invention also relates to a stable sugar-free hard candy which, in addition to said base and residual water (from confectionery processing), optionally contains one or more other sugar-free confectionery known in the art. additives and / or ingredients (such as seasonings). The invention also relates to syrups which are particularly suitable for the production of hard candy syrups as described above. Background of the invention [0002] "Low-calorie" as understood in accordance with the present invention means having a caloric value lower than or equal to 30% of an equivalent weight of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G3/34A23G3/38A23G3/42A23L1/09A23L1/308A23L27/30
CPCA23G3/38A23G2200/06A23G3/346A23L1/3088A23L1/2364A23G3/42A23L27/34A23L33/26A23L27/30
Inventor 迈克尔·约翰·里甘苏珊·埃林·哈蒂根
Owner DANISCO CULTOR AMERICA
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