DE60217796T2 - Process for the preparation of a sugar-containing and aerated product - Google Patents

Description

object the invention

The The invention relates to a method for preparing a sugar-containing, whipped product and the product obtained by this method.

background the invention

Eatable Carbohydrate products such as sweets be for different reasons consumed, among other things, to absorb calories. Especially Monosaccharides are consumed to the human or animal Metabolism as a result of consumption quickly supply energy. To this Purpose in particular monosaccharides such as fructose and dextrose preferred because they are quickly absorbed into the bloodstream.

One This product is known under the trademark Dextro, at which is almost pure dextrose monohydrate. This product will in the form of tablets (in different sizes and Shapes), with a bulk density of about 1.3 g / ml sold. Although such Products for the rapid supply of energy to the body after consumption completely satisfactory and easy to use, there is a demand for one alternative manifestation.

Broken dextrose-containing products are used in CA 1146402 and DE 2407509 disclosed. Such products are prepared by dissolving dextrose (or 'melting' when dextrose monohydrate is used), blending with a stand-up (e.g., gelatin), whipping, and cooling.

Even though these methods lead to whipped dextrose products The texture should be such that the product requires a stand agent to be stable to be. The use of such stand means may consist of various establish undesirable be. Therefore, there is a need for an alternative method for Preparation of an open, solid dextrose-containing product.

Claims (9)

Procedure for the preparation of a composition of at least 70% (by weight) monosaccharides and optionally other sugars, wherein the composition is a bulk density of less than 1.2 g / ml and the procedure consists of the following steps consists: a) Dissolve the monosaccharides and the other sugars in an aqueous Medium and optionally evaporation of water to give a solution of 70-85 ° Brix, b) optionally a water-binding composition, flavoring or coloring agents, add other components, c) the mixture at a temperature less than 80 ° C and between 0.05 and 20% (by weight) crystalline Add monosaccharide, d) the product in a blender at a temperature of less than Turn 80 ° C, e) shape the product and the final moisture content from 0.1-20% (by weight). Method according to claim 1, after which the monosaccharide to at least 70 (weight percent) from Dextrose exists. Method according to claim 2, according to which the dextrose is dextrose monohydrate. Method according to claim 2-3, after which the amount of dextrose added in step (c) is 0.1-5% (Weight percent), better still 0.3-2% (weight percent). Method according to claim 1-4, wherein the whipping takes place at temperatures of 30-70 ° C. Opened edible product that at least 70% (weight percent) consists of monosaccharide, its composition has an average apparent density of less than 1.2 g / ml and which contains no stand means. Product according to claim 6, after which the average apparent density of the product is between 0.1 and 1.0, preferably between 0.2 and 0.6 g / ml, better still between 0.2 and 0.4 g / ml. Product according to claim 6-7, according to which the monosaccharide consists of 70-99.9% dextrose. Product according to claim 6-8, according to which the dextrose is dextrose monohydrate.