MXPA99004276A - Edulcorant composition and its utilization - Google Patents

Abstract

The present invention relates to a sweetening composition characterized in that it comprises: (a) at least one compound having a solubility in water of less than 60g / 100g of 20 ° C solution, and (b) at least one anti-crystallizing agent comprising a proportion of at least one oligosaccharide or polysaccharide chosen from the group consisting of starch hydrolysates of molecular weight between 500 and 8000 daltons and having a glass transition temperature of less than 140 ° C at 0% water, pyrodextrins and polyglucose of weight molecular range between 1000 and 8000 daltons, alone or mixed among them. The invention also relates to the use of a composition of these for the manufacture of boiled sugars or as a ring support

Description

SWEETENING COMPOSITION AND ITS UTILIZATIONS, The present invention relates to a novel sweetener composition. It refers to the use of this sweetening composition for the manufacture of cooked sugars, in particular of sugars cooked in the open, that is to say that they are marketed without individual wrappings and as a support of aroma. Cooked sugars, also called hard candies in general, are solid and essentially amorphous confectionery products. Dehydration produced from chydrate syrups is obtained. In general, mixtures of sucrose in the form of powder and concentrated syrups of starch hydrolysates are prepared in proportions ranging from about 40/60 to about 65/35 by commercial weight. These mixtures ordinarily contain water in sufficient quantity to dissolve the set of sucrose crystals. These mixtures are then fired up to 130 -150sc at ambient pressure to evaporate the water content and bring it to a general value of less than 3%. It cools the malleable mass that is obtained from it, up to a temperature of 125 and 1402C in case of proceeding to cast in molds, or at a temperature between 90 and 115 ° C in case of proceeding to shape it on rollers or by extrusion . In this state, different substances are added such as aromas, dyes, acids, plant extracts, vitamins, active pharmaceutical principles. After shaping or emptying the cooked dough and returning to room temperature, the cooked sugars have a texture and appearance like that of a glass.

The main market for cooked sugars is made up of so-called "sugar" products that are prepared from non-hydrogenated chydrate syrups. There are also essentially amorphous boiled sugars called "sugarless" or in polyols, which are obtained in an identical manner to that described above, but hydrogenated chydrate syrups are used that are cooked at a higher temperature, to dehydrate the cooked dough even more. . These chydrate syrups are generally maltitol or isomaltulose hydrogenated syrups in solution. It is required that the cooked sugars are stable for a time, that is to say that they evolve as little as possible from the moment they are manufactured until the moment they are consumed and this so that they are attractive and pleasant to the taste. But boiled sugars are unfortunately not stable products from the thermodynamic point of view. The importance of its evolution depends essentially on its compositions after the manufacture but also on the conditions in which they are conserved.

First, cooked sugars can become sticky products while they are stored. When wrapped in paper it is difficult, sometimes impossible, to remove the wrapping paper before consuming them. They can also form a mass not being individualized, which is more annoying. This problematic evolution is explained to a sticky and ajarabeado state by surface phenomena and / or by depth phenomena. The superficial phenomena have their origin in the hygroscopic character of the cooked sugars. It is known, in fact, that the cooked sugars, essentially anhydrous products by essence, always have very low relative humidity, lower than the usual relative humidity in the store. This explains that there is a recovery of water on the surface of the candies when exposed to air, as is the case of lollipops for example. When this water recovery is quite important, it tends to liquefy the surface of the candies and to communicate the characteristics of a syrup, that is, to give them a sticky appearance. This evolution appears so much faster when the cooked sugars have a low water content. The phenomena of depth, which do not occur only on the surface but in the totality of the mass of the caramel have a thermal origin. More precisely, it is necessary for this phenomenon to occur, that the storage temperature exceed a little the transition temperature of the glassy state of the cooked sugar. This concept referred to here, is described at length in the excellent article: "The transition vitreuse: incidences en technologie alimentaire" (The transition of a glassy state: repercussions on food technology), by M. Le Mestre and d. Simatos, published pro I.A. A. January / February, 1990. The transition temperature of the glassy state is the temperature at which, by heating, a glassy and solid cooked sugar becomes an amorphous amorphous liquid. It is understood that a cooked sugar may be subjected to a deformation, which dries perfectly, when the storage temperature rises and its glass transition temperature is lower. The product initially dry to the touch becomes sticky. It is necessary to note that the richer in water the cooked sugar is, the more it is subject to the evolution of this nature during its conservation. In conclusion, to avoid that the cooked sugars become sticky products when they are stored, it has seemed necessary that their water content should not be too low or too high.

Secondly, the cooked sugars may have tendency during storage, to crystallize in an uncontrolled way and in fact, they lose their glassy appearance, very attractive, resembling then the lollipops which, as is known, are very different from confectionery products that interest us in the present invention. This crystallization can occur only on the surface of the caramel or also on the heart of the caramel. The crystallization of the surface inevitably requires a significant recovery of water that corresponds to a stage of complementary evolution in relation to that described above. It also needs a sufficient concentration of crystallizable molecules, in general, sucrose molecules, in the liquefied layer of the periphery. When these two conditions concur, a crystallization is observed that is given from the surface of the candy towards its center. This phenomenon, when it can not be controlled, is known as tempering. The candies are totally opaque and finally turn white. Crystallization can occur directly in the heart of the cooked sugar if it is very rich in water or if the storage temperature is very high. Under these conditions, the cooked sugar is too soft and can no longer be considered solid. It is rather a supersaturated liquid of crystallizable molecules whose evolution towards a crystalline state is unavoidable and almost spontaneous. Specialists call this type of grained crystallization. In short, so that the cooked sugars are not unstable or do not turn into sticky products or quenched or grained products, it has always seemed imperative to adjust a part of their water content and, on the other hand, their content in crystallizable molecules, that is, in general, its sucrose content. When leaving their production, the cooked sugars are wrapped in paper individually before putting them in sachets, either directly in sachets or in cardboard boxes without individual wrapping. In the latter case, the sugars are said to be uncovered, that is, without particular wrapping. There are four solutions to achieve that the cooked sugars remain stable to moisture and heat to market them without wrapping. The first consists of making sweets based on hydrolyzed syrup of hydrogenated starch and isomalt. These candies were described by Leatherhead Food R.A. in his report N ° - 652, page 11 of June 1989 (authors: G. A. Hammond and J.B. Hudson). The association of these two products is authorized to limit the recovery of water from the candies obtained, especially from the fact of the slightly hygroscopic nature of the isomalt, but it brought with it a considerable increase in the cost price of the caramel and a very sensitive loss in the ability to sweeten. Isomalt is an expensive product and therefore is not suitable as a loading agent for products that are manufactured in large quantities. In addition, this carbohydrate contains 5% water of crystallization and therefore needs high cooking temperatures so that there is sufficient dehydration of the syrup to obtain a quality cooked sugar. In short, cooked sugars based on isomalt have a tendency to granate. The second solution is to obtain candies based on sorbitol. This polyol allows to obtain boiled sugars that remain stable in moisture, thanks to a microcrystallization of the polyol in the mass and on the surface. This microcrystallization is not visible to the naked eye and the cooked sugar is translucent after its manufacture. However, with the passage of time, has the tendency to bleach the surface, that decreases its appeal. The third solution consists of frosting cooked sugar. Frosting consists of applying a crystallisable syrup, frequently sucrose, to the surface of the cooked sugar. The crystallization of sucrose on the surface of cooked sugar creates a barrier to aqueous changes. However frosting removes the translucent of frosty baked sugar. The fourth solution consists of manufacturing sugars cooked with high content of sucrose (Superior to 70% by weight, on dry). But the main defect of these candies is that they whiten their surface quickly. Then they become opaque. An alternative would be to provide a carbohydrate composition that allows to obtain a sugar-free boiled sugar stable to moisture and heat that does not tend to become opaque and white on the surface or in the heart over time. Many compositions have been proposed for this purpose. For example, WO.A-95/26645 describes a sweetening composition comprising essentially lactitol, polydextrose and an intense sweetener. When a composition of this type is used to manufacture sugar-free sugars, they are not stable if they are not wrapped in each one. This composition can not be useful for the manufacture of boiled sugars without wrapping. According to US-A-5,236,719, in the manufacture of cooked sugars, a dextrin whose low molecular weight compounds were eliminated by chromatography, which is marketed under the trademark FIBERSOL, is used in association with xylitol, sorbitol or maltitol. G. However, the polyols associated with dextrin are very soluble and do not crystallize on the surface of cooked sugar. On the contrary, because the sugars cooked based on this composition are in contact with the atmosphere, they tend to recover water and become sticky. Consequently, the cooked sugars obtained from this composition must be wrapped individually, if you want to avoid this water recovery. The object of the invention is to remedy these drawbacks of the prior art and propose a new sweetening composition, especially for cooked sugars or for use as a flavor support, which respond less than existing compositions to the expectations of confectioners and to the different requirements of the practice, that is to say, that they exhibit significantly improved stability during storage. As a result of the investigations in which it has deepened, the demanding society has had the glory of finding that this objective could be achieved and that, against all hope, a stable cooked sugar could be prepared, in particular that was not papered, because it has been prepared from a sweetening composition according to the present invention. The cooked sugar obtained in this way can be described as stable in the sense that over time and without individual wrapping it does not have the tendency to: - neither has it become sticky, nor has it been grained, nor has it been dyed or bleached in its surface or heart, nor has it deformed to the usual summer temperatures in temperate climates. The demanding society has discovered that, surprisingly and unexpectedly, to obtain a stable cooked sugar, it was necessary to have for its manufacture a composition comprising a sparingly soluble compound chosen from sugars and polyols and at least one crystallization agent of said composition. compound. The subject of the invention is therefore a sweetening composition characterized in that it comprises: (a) at least one poorly soluble compound having a solubility in water of less than 60 g / 100 g of solution at 202 ° C, chosen from the group consisting of sugars and polyols, alone or mixed together; and (b) at least one crystallization agent comprising at least one oligosaride or polysaccharide cup, selected from the group consisting of molecularly powdered starch hydrolysates, comprised between 500 and 8000 daltons and having a glassy transition temperature.

(TG) lower than 140SC, said Tg being measured by a water content of 0%, and polydextrins and polyglucoses of molecular weight between 1000 and 8000 daltons, alone or mixed together. Without wanting to be bound to a theory, the demanding society thinks, after long research works that will be able to explain the remarkable stability of the composition according to the invention in the following way: The slightly soluble compound of the composition, according to the invention, is to say, the sugar or the polyol, crystallizes quickly on the surface of the cooked sugar, limiting with this fact the transfers of water from the atmosphere to the cooked sugar. Thanks to this surface microcrystallized layer, the cooked sugar is stabilized in relation to humidity. The anticrystallizing agent gives it stability against temperature and translucency. Accurately selected in terms of its molecular weight, it allows adjusting the glass transition temperature of the composition according to the present invention beyond room temperature, and more particularly at a glassy transition temperature above 30 ° C for its had cash in water. With such a glass transition temperature, the cooked sugars obtained with this composition according to the invention are not deformed. When combining, in the composition of the invention, a poorly soluble compound with an anticrystallizing agent of this same compound makes it possible to prepare the uncoated, stable boiled sugars. In the present invention, the term "cup of at least one oligosaccharide or polysaccharide" means the selection of a compound having a specific molecular weight or having a run-off shell of determined molecular weight. The oligosaccharide and / or the polysaccharide can be selected from starch hydrolysates having a molecular weight of between 500 and 8000 daltons. In the sense of the present invention, the expression "hydrolyzed starch" means any product or any mixture of products obtained from the hydrolysis of a starch of any nature, by chemical or enzymatic means, subject to the double condition of having a molecular weight that is between 500 and 8000 daltons and a glassy transition temperature (Tg) less than or equal to 140SC, and said Tg is measured by a water content of 0%, which excludes, for example, the maltodextrins. This cup can be chosen in the same way between pyrodextrins or polyglucose having a molecular weight between 1000 and 8000 daltons (which excludes, for example, polydextrose, a product marketed by the Pfizer Company). Advantageously, the pyrodextrins or the polyglucose which are used in the invention have a molecular weight between 1000 and 6000, preferably between 2000 and 5000 and more particularly between 4000 and 5000 daltons. In the sense of the present invention, the expression polyglucose designates the products composed mostly of the 1-6 bonds, which are obtained by condensation or recombination from glucose, under the combined action of heat and acids in an almost devoid medium of water, subject to the conditions of having a molecular weight that is within the aforementioned limits. According to the present invention, pyrodextrins are understood as the products obtained by heating starch having a low degree of humidity, generally in the presence of acidic or basic catalysts, provided that the condition of having a molecular weight is fulfilled that falls within the aforementioned limits. This dry roasting of the starch, most commonly in the presence of acid, involves a depolymerization of the starch and a recombination of the obtained starch fragments, which leads to obtain highly branched molecules. The cups of starch hydrolysates, pyrodextrins or polyglucose can be used in the composition, according to the invention, alone or mixed together.

Advantageously, the anticrystallizing agent is hydrogenated and / or oxidized. Good results have been obtained as with the starch hydrolyzate, using maltotriitol or hydrogenated pyrodextrin, a dextrin with a molecular weight of almost 4500 daltons, associated with a poorly soluble compound selected from the group consisting of trehalose, lactose, mannose, maltose, Erythritol, mannitol, glucopyranoside-1,6-mannitol and lactitol. According to a particular embodiment of the invention, the weight report of the anti-crystallising agent / poorly soluble compound is comprised between 10/90 and 90/10, preferably between 20/80 and 80/20. Excellent results have been obtained from compositions according to the invention, comprising: - from 25 to 35% by weight on dry mannitol and 85% by weight 75% by weight on dry of a cup of hydrogenated dextrins. 65 to 75% by weight on dry lactitol and 25 to 35% by weight on dry one cup of hydrogenated dextrins. From 40 to 80% by weight on dry glucopyranoside-1, 6-mannitol and 20 to 60% by weight on dry maltotriitol. Other features and advantages of the invention will be seen on reading the following examples, relating to the use of the composition according to the invention, in the manufacture of cooked sugars. These examples are given by way of illustration but not of limitation. EXAMPLE 1: Incidence of the nature of the poorly soluble compound. In this example, the anti-crystallizing agent used is a hydrogenated dextrin with a molecular weight equal to 4500 daltons. It is used in association with different polyols, according to the guidelines indicated in table 1.

The tests 1 and 2 correspond to this invention. The test 3 is a comparative test in which a polyol is used that does not enter the frame of the present invention. Test 4 is the control test using 100% isomalt (equimolar mixture of glucoside-1,6-mannitol and d isomaltitol, which is obtained by hydrogenation of isomaltulose obtained from an enzymatic transformation of sucrose.) In the compositions given in Table 1, carbohydrate solutions have been made to 75% dry material to dissolve in an appropriate amount of water. The syrups that are obtained are cooked by direct fire, at a selected temperature, between 140 ° C and 180 ° C. In the cooked sugars prepared in this way, their water content and glassy transition temperature are analyzed. In addition, the stability tests are carried out by placing the cooked sugars without wrapping them individually in a microclimate at 66% relative humidity and at 20 ° C for 10 days. At the end of this period, it is observed in the cooked sugars its deformation, its stickiness and its state of crystallization (graining). The rating scale is as follows: 0: absence +: traces ++: important +++: very important The results of the stability tests that are obtained from the cooked sugars that were manufactured from the compositions described in the table 1 come together in table 2 as follows: TABLE 2 The cooked sugars prepared from the compositions according to the present invention and especially those comprising 60% of hydrogenated dextrins and 30% of mannitol at 3.0% of residual water and the one comprising 30% of hydrogenated dextrins and 70% of Lactitol at 3.3% water, have a stability that can be compared to that of cooked sugars that are prepared from 100% isomalt. Cooked sugars are never sticky and do not deform. Therefore they are susceptible to being sold without wrapping, without putting them on paper. These same cooked sugars grain less quickly than cooked isomalt sugars.

EXAMPLE 2: Consequence of the molecular weight of the anticrystallizing agent. } Many cooked sugars are prepared by baking the following mixtures which all have an initial dry matter close to 75%: A first dry compound mixture of 70% lactitol and 30% hydrogenated polydextrose with a molecular weight of 800 daltons (product marketed by the Pfizer Company), A second mixture, according to the invention, composed in dry of 70% of lactitol and of 30% of a hydrogenated dextrin of a molecular weight of 4500 daltons. These two mixes are cooked on a direct fire, at a temperature of 155 ° C so that cooked sugars containing 3.5% residual water are obtained. In the cooked sugars prepared in this way, their water content and glassy transition temperature are analyzed. In addition, stability tests are carried out by placing the cooked sugars without individual wraps in a microclimate at 66% relative humidity and at 20 ° C for 10 days, at the end of which, their deformation, stickiness and state are observed. of crystallization (graining). The rating scale is as follows: 0: absence +: traces ++: important +++: very important The results that were obtained from the stability tests are presented in table 3. Table 3 The cooked sugars prepared from the second mixture according to the present invention are never sticky and do not deform. They can be sold without wrapping, without papering. These same cooked sugars are graining less rapidly than sugars 4 are cooked based on lactitol and polydextrose.

EXAMPLE 3: Many cooked sugars are prepared by cooking the following mixtures having an initial dry matter close to 75%: a first mixture, according to the invention, composed in dry, 30% maltotriitol and 70% glucopyranoside 1, 6-mannitol (GPM), - a second mixture according to the invention, composed in the dry of 50% of maltotriitol and 50% of GPM a third mixture (control), composed in dry, of 100% isomalta. These three mixtures are cooked by direct heat, at a temperature of 180 ° C in order to obtain some cooked sugars. In the cooked sugars prepared in this way, their water content and glassy transition temperature are analyzed. In addition, some stability tests are carried out by placing the cooked sugars without individual wraps in a microclimate at 66% relative humidity and at 20 ° C for 10 days. At the end of this period, its deformation, its stickiness and its crystallization stage (granado) are observed. The rating scale is as follows: 0: absence +: traces ++: important +++: very important The results that were obtained from the stability tests appear in table 4: TABLE 4: The cooked sugars prepared from a composition according to the invention comprising 30 to 50% of maltotriitol on dry and 70 to 50% of glucopyranoside-1,6-maltotriyot have an appearance similar to that of sugars cooked on the basis of Isomalt: They are not sticky, have no deformation.

Claims (10)

1. CLAIMS 1. Sweetening composition characterized in that it comprises: (a) at least one poorly soluble compound having a solubility in water of less than 60 g / 100 g of solution at 20 ° C, chosen from the group consisting of the sugars and the polyols, alone or mixed together and (b) at least one anti-crystallizing agent comprising a cup of at least one oligosaccharide or polysaccharide selected from the group consisting of starch hydrolysates of molecular weight between 500 and 8000 daltons and having a glass transition temperature lower than 140 ° CX to 0% water and pyrodextrins and polyglucose of molecular weight between 1000 and 8000 dalton alone or mixed together.
2. 2. A composition according to claim 1, characterized in that the pyrodextrins or the polyglucose have a molecular weight between 1000 and 6000, preferably between 2000 and 5000, more particularly between 4000 and 5000 daltons.
3. 3. - A composition according to claim 1 or 2, characterized in that the anticlotting agent is hydrogenated and / or oxidized.
4. 4. A composition according to any one of claims 3, characterized in that the poorly soluble compound is chosen from the group consisting of trehalose, lactose, mannose, maltose, erythritol, mannitol, glucopyranoside-l, 6-mannitol and lactitol .
5. 5. A composition according to any one of claims 1 to 4, characterized in that the weight report of the anti-crystallising agent / poorly soluble compound is comprised between 10/90 and 90/10 p reference between 20/80 and 80/20.
6. 6. A composition according to any one of claims 1 to 5, characterized in that it comprises 65 to 75% by weight of dry lactitol and 25 to 35% by dry weight of a cup of hydrogenated dextrins.
7. 7. A composition according to any one of claims 1 to 5, characterized in that it comprises 65 to 75% by weight of dry lactitol and 25 to 35% by dry weight of a cup of hydrogenated dextrins.
8. 8. - A composition according to any one of claims 1 to 5, characterized in that it comprises from 40 to 80% by weight on dry glucopyranoside-1,6-mannitol and from 20 to 60% by weight on dry maltotriitol
9. 9. - Use of a composition according to one of claims 1 to 8 for the manufacture of a cooked sugar.
10. 10. Use of a composition according to one of claims 1 to 8 as a flavor carrier.