RU2800061C2 - Chewy candy with reduced sugar content - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: proposed chewy candy composition contains a non-cariogenic sweetener, which is erythritol, a taste-improving agent, which is sucromalt, fat and a gel-forming agent. The chewy candy composition contains from 75 to 90% by wt. of the taste-improving agent and the non-cariogenic sweetener per dry matter. The ratio of the taste-improving agent to erythritol per dry matter is from 1.3:1 to 2.5:1. A method for the production of chewy candies is also proposed.

EFFECT: invention is aimed at the prevention of uncontrolled crystallization and grainy texture of excess erythritol and provision for chewy candies of the required texture, aroma delivery, sweetness and fluidity, while achieving non-cariogenic properties of a confectionery product.

26 cl, 8 dwg, 8 tbl, 6 ex

Description

State of the art

[0001] The scope of the present invention relates generally to chewy sweets having a reduced sugar content.

[0002] Chewy candies typically contain a sucrose sweetener, corn syrup flavor enhancer, gelling agent, fat, color, and flavor. Chewy candies have a rubbery and somewhat firm texture when chewed. Typically, corn syrup and sucrose at a solids weight ratio of from about 1:1 to about 1.2:1 provide a stable balance that provides the chewy consumer with acceptable texture, chewability, stability, sweetness, and flavor delivery. During chewing, the chewy candy generally maintains its integrity without breaking into smaller pieces, which is the case with jelly candies and hard candies.

[0003] Unfortunately, sugar-based candies containing one or more sugars such as sucrose, maltose, fructose, and dextrose promote dental caries (ie, are cariogenic). In addition, sugar-based candies may not be tolerated by consumers who have type 1 or type 2 diabetes.

[0004] Attempts are being made to improve the health benefits of sugar-based sweets by lowering the sugar content. One way to lower the sugar content is to change the proportion of the corn syrup flavor enhancer and sugar in the candy formulation so that the jelly candy contains less sugar. However, this possibility is of limited utility because (i) corn syrup also contains various sugars and (ii) a certain balance of flavoring agent and sugar may be needed to produce a chewy candy that has consumer acceptable texture, flavor delivery, sweetness, and cold flow stability.

[0005] Polyols such as sorbitol, maltitol, and isomalt are used in an attempt to make healthier candies that are less cariogenic than traditional candies made with corn syrup and sucrose at typical solids weight ratios of 1:1 to 1.2:1. Because such polyols are hygroscopic and rapidly crystallize from a concentrated solution state, a flavor enhancer is required to produce commercially acceptable textured candies that are at least as stable with respect to cold flow and stickiness as jelly candies made with corn syrup and sucrose at a solids weight ratio of 1:1 to 1.2:1. A common flavoring agent is hydrogenated starch hydrolyzate (HSH), which is a sugar-free syrup containing polyols of various sizes (mainly sorbitol and/or maltitol). While sorbitol, maltitol, and isomalt-based sweeteners and flavor enhancers are non-cariogenic and less caloric than corn syrup combined with sucrose, unfortunately, they can cause gastrointestinal disturbances (eg, indigestion).

[0006] Erythritol is used as a sweetener in the preparation of hard candies and jelly candies. Due to the unique set of characteristics of gummies and the associated compositional and technological features, erythritol has not been used as a sweetener in gummies to date. Chewy candies have a unique set of characteristics, including adequate chew hardness, lack of substantially stickiness, retention of mass integrity without breakage into small pieces during chewing, smooth texture with substantially no graininess as a result of sweetener crystallization, and substantially no cold flow. Hard candies and jelly candies are fundamentally different from chewy candies in terms of at least hardness, texture, ratio of flavoring agent to sweetener, gelling agent, absence of fat (which is present in gummies) and method of preparation. Jelly candies have a hard but soft, sticky and pasty chew, while jelly candy breaks into small pieces when chewed. Hard candies are brittle and break into pieces when chewed.

[0007] For this reason, there is a need for gummies having a reduced sugar content that are less cariogenic than prior art gummies.

The essence of the invention

[0008] In some aspects, the present invention relates to a chewy candy composition. The gummies contain (a) a non-cariogenic sweetener containing erythritol; (b) a flavoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, reduced sugar glucose syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber; (c) fat; and (d) gelling agent. The weight ratio of palatability agent solids to erythritol is from about 1.3:1 to about 2.5:1.

[0009] In some aspects, the present invention relates to a method for producing a chewy candy. The method includes: (a) forming a mixture of a flavoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomalto-oligosaccharides, and soluble corn fiber, and a non-cariogenic sweetener containing erythritol, wherein the weight ratio of flavoring agent solids to erythritol is from about 1.3:1 to about 2.5:1; (b) heating the mixture to a temperature of from about 265°F (130°C) to about 310°F (154°C); (c) mixing the heated flavor enhancer and the non-cariogenic sweetener with the fat, gelling agent, erythritol seeds, and flavor to form a gummies mixture; and (d) forming the chewy candy mixture into a chewy candy.

Brief description of the drawings

[0010] Figure 1 is a graph depicting the plasticity, elasticity and hardness of the chewing candies of the present invention as a function of time.

[0011] Figure 2 is a graph depicting the plasticity, elasticity, and hardness of a prior art chewy candy containing a sucrose sweetener and a corn syrup flavor enhancer.

[0012] Figure 3 is a graph depicting texture-hardness, texture-chew, texture-stickiness, sweetness, and flavor for three gummies of the present invention containing erythritol (ErOH) and sucromalt (Comp. 2-1, 2-2, and 2-3) compared to two prior art gummies containing sugar and corn syrup (Control 1 and Control 2) and compared to composition containing erythritol and corn syrup (control 3).

[0013] Figure 4 depicts the lack of cold flow characteristics for two gummies of the present invention (Figures 4A and 4B) compared to gummies that do not provide adequate cold flow characteristics (Figures 4C and 4D).

[0014] Figures 5 and 6 depict the results of texture analysis from the study of the samples presented in Table 8, penetration and compression. The average force applied by a sample to a 2 mm cylindrical probe at a penetration depth of 2-3 mm is shown in Figure 5, and the forces applied by uniformly cut samples to a 2 inch cylindrical probe at 25%, 50% and 67% strain are shown in Figure 6.

[0015] Figure 7 depicts the loss tangent from periodic frequency variations of the low amplitude samples shown in Table 8.

[0016] Figure 8 depicts sensory data reflecting texture (strength, cohesiveness, tackiness) for the samples shown in Table 8.

Detailed description of the invention

[0017] The present invention relates to improved gummies formulations comprising a non-cariogenic sweetener containing erythritol and a flavor enhancer comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber, where the ratio of the improving agent is flavor and non-cariogenic sweetener is from about 1.3:1 to about 2.5:1 with respect to wt % solids. The gummies of the present invention are preferably less cariogenic than conventional corn syrup and sucrose gummies and do not cause gastrointestinal distress.

[0018] As used herein, chewy candy products refer to products containing a palatability agent, a non-cariogenic sweetener, a texturizing (gelling) agent, and fat. Gummy candy products are referred to as gummies, toffee, or toffee, and have certain chewy and rheological characteristics that distinguish them from hard candies and jelly candies. Commercially acceptable gummies have a characteristic initial bite hardness, chewy hardness, chewability, stickiness (i.e., no significant sticking to the teeth), no graininess (i.e., no gritty feeling in the mouth due to the predominant absence of large sugar crystals), and sweetness. These characteristics are usually measured using panels of experts based on a rating scale. Panel evaluation is particularly useful and instructive in comparative research between, for example, commercial gummies and experimental gummies. In addition, commercially acceptable chewy candies have a non-tacky surface under typical storage temperature and humidity conditions, both during and after processing, to allow for easy removal from packaging. In addition, commercially acceptable gummies do not exhibit cold fluidity and thus provide stable chewy candies under typical storage temperature and humidity conditions, both during and after processing.

[0019] In contrast to gummies, gummies (sweets) do not contain fat and are hard, sticky and pasty chewable. Typically, gelling starches, such as those containing amylose, are used to provide a strong gel in jelly beans. Jelly candies generally do not hold together when chewed and may break into smaller pieces. Gummies are not as hard as jelly candies and show less stickiness than jelly candies. In addition, gummies tend to remain as a solid mass that dissolves during chewing, while jelly candies can break into smaller pieces and dissolve at a slower rate. Examples of jelly candies include dragee cores, jelly candy, orange slices, licorice candies, and the like.

[0020] In contrast to chewy candies, hard candies do not contain fat, they are brittle and break into pieces when chewed and slowly dissolve in the mouth. Examples of hard candies include lollipops and lozenges.

[0021] The non-cariogenic sweeteners of the present invention are selected from the group consisting of erythritol, isomaltulose, trehalose, and combinations thereof.

[0022] In some aspects, the non-cariogenic sweetener contains erythritol. In some aspects, the non-cariogenic sweetener predominantly contains erythritol. Within the scope of the invention, “mainly containing” (or “mainly contains”) refers to a content of at least 50 wt%, at least 75 wt%, at least 90 wt% or at least 95 wt%. In some other aspects, the non-cariogenic sweetener consists primarily of erythritol. Erythritol is a polyol with characteristics unusual for a polyol. The first two characteristics represent clear advantages: erythritol is non-cariogenic and natural. Two other extraordinary characteristics of erythritol are not usually seen as an advantage for candy production: low solubility and high crystallization rate. Surprisingly, these last two characteristics do not interfere with the use of erythritol in making consumer-acceptable gummies. Erythritol is a sugar alcohol with four carbon atoms. Erythritol is obtained from glucose through fermentation with the yeast, Moniliella pollinis . Erythritol is absorbed into the bloodstream in the small intestine. Because erythritol is absorbed before it enters the large intestine, it does not typically cause the debilitating effects that are often experienced with other polyols such as sorbitol, maltitol, and isomalt. Erythritol cannot be metabolized by oral bacteria, so it cannot contribute to tooth decay. Erythritol can be used to make gummies that are non-cariogenic and non-disorderly. The problem with erythritol is that its low water solubility limits the initial concentration of the syrup. Another problem with erythritol is that it crystallizes very quickly from a concentrated or oversaturated syrup. Because of these problems, erythritol requires an appropriate flavor enhancer at the appropriate proportion to control crystallization so that gummies can be produced that are shelf-stable and have the desired flow characteristics and give consumers acceptable texture and flavor properties. When erythritol crystallizes uncontrollably in gummies, the crystals can interact with the gelling agent matrix and the texture will become hard or hard. In addition, uncontrolled crystallization can create crystals large enough to feel like a grain of sand or grain on the tongue and thereby result in an unacceptable texture and mouthfeel. All of these characteristics are considered disadvantages in traditional gummies, hence additional ingredients (i.e., flavor enhancers) are needed to make acceptable erythritol-containing jelly candies.

[0023] Isomaltulose (also called palatinose) is a reducing glucose-fructose disaccharide in which glucose and fructose are linked through their respective 1 and 6 carbon atoms. Isomaltulose is produced commercially enzymatically from sucrose. Isomaltulose is digested much more slowly than sucrose and has a lower glycemic response than sucrose, making it acceptable for diabetics. In addition, isomaltulose does not cause disorders and is non-cariogenic.

[0024] Trehalose, also known as mycosis or tremalose, is a naturally occurring alpha-linked disaccharide formed by an α,α-1,1-glucosidic bond between two α-glucose units, giving it the name α-D-glucopyranosyl-(1→1)-α-D-glucopyranoside. Trehalose does not cause disorders and is non-cariogenic.

[0025] The flavor enhancing agents of the present invention may suitably include at least one of sucromalt, inulin (linear or branched), brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber. In some aspects, the flavoring agent comprises sucromalt. In some aspects, the flavoring agent advantageously comprises sucromalt. In some aspects, the flavor enhancer consists primarily of sucromalt.

[0026] Flavoring agents affect the stability of gummies during cooking and storage by affecting the water content of the candies. Water may be present due to lack of evaporation (i.e., removal) during cooking, or due to absorption of water during storage. Excess water in gummies that is not controlled by the gelling agent or healing agent may begin to dissolve the contents of the gummies. As a result, gummies can warp and leak during storage (i.e., leak when cold). Also, the surface of the candy can become sticky as uncontrolled water dissolves the sweetener on the outer surface of the candy. In addition, excess water can change the texture of gummies making them unacceptably soft and inelastic. In addition, flavor enhancers affect the storage stability of the gummies by maintaining the moisture content of the gummies when stored under low humidity conditions. Reducing the moisture in jelly candies could adversely change the texture of the candy from hard to hard and from elastic to inelastic.

[0027] Stable gummies exist when there is a balance between sweeteners and flavor enhancing agents. High levels of flavoring agent can prevent crystallization of the sweetener by interfering with the formation of sweetener crystals. Too high a level of flavor enhancer can exhibit its own disadvantages by creating a texture that is too soft and/or sticky, due to the interaction of the flavor enhancer with the gelling thread in contract with it, and/or the flavor enhancer absorbing too much water from the environment.

[0028] Sucromalt (available under the trade name Sucromalt XTEND® from Cargill) is a mixture of carbohydrates obtained by the reaction of sucrose and maltose, using the enzyme alternansucrase. Sucromalt is a mixture of fructose, leucrose and oligosaccharides containing α-(1-3), α-(1-4) and α-(1-6) glycosidic linkages with a degree of polymerization of less than 12. The final product contains fructose (35-45% wt solids), leucrose (7-15% wt solids), saccharides with a low degree of polymerization (<5% wt solids), higher saccharides and polymer (>40% wt. solids), and moisture (<30% wt. solids). Sucromalt does not cause gastrointestinal distress. In some aspects, sucromalt contains fructose (37% wt solids), leucrose (13% wt solids), other DP2 saccharides (2% wt solids) and higher saccharides (48% wt solids).

[0029] Inulin is a group of oligosaccharides found naturally in many plants and belongs to a class of carbohydrates called fructoses. Inulin is a prebiotic fermentable fiber and is metabolized by the gut flora to produce short-chain fatty acids that are reported to increase the absorption of calcium, magnesium and iron. Inulin also contributes to the mass and health of intestinal populations of Lactobacillus and Bifidobacterium . Inulin is composed of linear chains of fructose units linked by β (2→1) bonds and often terminates in glucose units. Inulin sources contain polymers with some chain length distribution, which is described by their DP (number of sugar units). As a rule, inulin is a material in the form of long linear chains. Branched inulin (also called flein) such as BioAgave™ supplied by GTC Nutrition is a long chain inulin that has a high degree of polymerization. Inulin has minimal effect on blood sugar and does not increase blood triglycerides, making it considered suitable for use by diabetics. In some aspects, the branched inulin contains glucose, sucrose and fructose (10% wt solids), and branched fructan (90% wt solids). Branched inulin has the advantages of linear inulin discussed above, although its branched structure allows it to function differently in gummies than linear inulin. For example, branched inulin functions better as a flavor enhancer than linear inulin due to a branched structure that is more flexible than that of linear inulin. Also, branched inulin, due to its structure, can control more water than linear inulin. Branched inulin appears to be more compatible with gelling agents than linear inulin.

[0030] Brown rice syrup is made by combining commercialized brown rice, water, and food enzymes (all natural ingredients). When the rice starch is hydrolyzed to the appropriate level, the mass is evaporated. In some aspects, brown rice syrup contains dextrose (19% wt solids), maltose (14% wt solids), trisaccharide (12% wt solids) and higher saccharides (55% wt solids).

[0031] Indigestible dextrin is a group of low molecular weight carbohydrates obtained by acid hydrolysis of starch during a frying process. These dextrins are mixtures of α-(1→4) linked polymers of D-glucose, starting with an α-(1→6) linkage, which are then further cooked to produce branched carbohydrates or pyrodextrins. Dextrins are further processed with enzymes to make them highly branched and virtually indigestible. Indigestible dextrins are non-cariogenic and do not cause gastrointestinal distress at levels used in gummies.

[0032] Polydextrose is a soluble random polymer of dextrose containing small (less than about 10% by weight) amounts of sorbitol (at least 2% by weight) and citric acid. Typical polydextrose polymers contain approximately 10-50 saccharide units, preferably 20-40 saccharide units.

[0033] Reduced sugar glucose syrups are derived from other starch sources such as potatoes, wheat, barley, rice, and tapioca (cassava). Some examples of commercially available reduced sugar glucose syrups include, but are not limited to, Multivantage Syrup (from Tate and Lyle), Sucromalt (from Cargill), Versyra (from Cargill). Typically, sucromalt has a sugar content similar to corn syrup, but contains lower glycemic sugars (eg, fructose, leucrose, and the like). Multivantage Syrup (ʺMVSʺ) tends to have fewer sugars (~14% compared to 40-50% in regular corn syrup).

[0034] The ratio of flavoring agent to sweetener affects the chew texture of the candies of the present invention. In the case of erythritol, it is believed that excess erythritol results in uncontrolled crystallization and a grainy texture. Selecting the ratio of flavor enhancer and erythritol that provides the gummies with the desired texture, flavor delivery, sweetness, and fluidity are among the factors unique to gummies, including gelling agent and concentration, seed crystal concentration, fat concentration, water concentration, and processing conditions. In any of the various aspects of the present invention, the solids weight ratio of the flavoring agent and the non-cariogenic sweetener (e.g., erythritol) is from about 1.3:1 to about 2.5:1, from about 1.5:1 to about 2.2:1, from about 1.6:1 to about 2:1, from about 1.5:1 to about 1.9:1, or between 1.5:1 and 1.85 :1.

[0035] The chewy sweets contain from about 75% by weight to about 90% by weight solids of the flavor enhancer and non-cariogenic sweetener and from about 5% by weight to about 9% by weight of water or from about 75% by weight to about 85% by weight of solids of the flavor enhancer and non-cariogenic sweetener and from about 5% by weight to about 9% by weight of water. In some specific aspects, the candies contain approximately 80% by weight solids of a flavoring agent and a non-cariogenic sweetener.

[0036] Chewy candies contain from about 70 wt% solids, about 80 wt% solids, about 85 wt% solids, about 90 wt% solids, about 95 wt% solids, or about 97 wt% solids, and ranges thereof, for example, from about 70 wt% to about 97 wt% solids, from about 75 wt% to about 97 wt% solids, or from about 80 wt% to about 97 wt% solids products.

[0037] In addition, chewy candies contain a texturizing (gelling) agent. Non-limiting examples of gelling agents include starch, gelatin, dextrin, gum arabic, peptin, hydrocolloids, and combinations thereof. In some aspects, the gelling agent contains starch, gelatin and dextrin. In some other aspects, the gelling agent contains gelatin and gum arabic. In some other aspects, the gummies contain from about 2 wt% to about 6 wt% gelling agent solids, from about 2 wt% to about 5 wt% gelling agent solids, or from about 2 wt% to about 4 wt% gelling agent solids, based on wet candies. In some specific aspects, the gummies contain approximately 3% by weight of solids gelling agent.

[0038] In addition, gummies contain fat. Fat contributes to the texture and mouthfeel characteristic of gummies compared to hard candies and jelly candies. Fat also reduces the cold flow of gummies. Without wishing to be bound by any particular theory, it is believed that fat improves cold flow because the dispersed fat phase separates the continuous sweetener/flavor enhancing agent phase. Fat may include, but is not limited to, any amount of fat commonly used in confectionery products. Non-limiting examples of fats include fats from dairy products, modified and unmodified palm oil, palm kernel oil, coconut oil, soybean oil, and cottonseed oil. The chewy sweets contain from about 0.5% by weight to about 20% by weight of fat, or from about 2% by weight to about 8% by weight of fat, based on wet chewing sweets. In some aspects, the fat content is about 2 wt%, about 4 wt%, about 6 wt%, or about 8 wt%. In some specific aspects, chewing candies contain approximately 8% by weight of fat.

[0039] Seed crystals (eg, erythritol seed crystals) are added during the processing of gummies to control crystallization and reduce graininess. Without wishing to be bound by any particular theory, it is believed that seeding improves cold flow as more of the crystalline discontinuous phase is introduced into the gum matrix and separates the continuous sweetener/flavor enhancing agent phase. Chewy candies contain from about 0.5 wt.% to about 6 wt. In some aspects, the content of seed crystals is about 1 wt%, about 2 wt%, about 3 wt%, or about 4 wt%. In some specific aspects, the chewy candy contains approximately 4% by weight seed crystals.

[0040] In addition, gum candy products may contain one or more of water, foaming agents, humectants, artificial and natural sweeteners, emulsifiers, flavor enhancers, acids, essential oils, artificial or natural flavors, colors, fruit juices, vegetable juices, proteins, acidifiers, and other additives commonly used in the preparation of gum candy products, as desired. Examples of flavors include essential oils, synthetic flavors, or mixtures including, but not limited to, oils derived from plants and fruits, such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial flavor components are also intended for use in the candy product. Those skilled in the art will appreciate that natural and artificial flavoring agents may be combined in any sensory acceptable mixture. Examples of dyes include FD&C varnishes and dyes and some natural dyes. Other natural colors include colors such as chlorophyll, curcumin, caramel, carmine, annatto, and other similar types of colors. An example of an acidifying agent is citric acid.

[0041] The moisture content of chewy sweets is from about 5 wt% to about 9 wt% or from about 6 wt% to about 8 wt%. In some aspects, the water content is about 6 wt%, about 6.25 wt%, about 6.5 wt%, about 6.75 wt%, about 7 wt%, about 7.25 wt%, or about 7.5 wt%, as measured by the Karl-Fischer method. The water activity of the gummies is not greater than 1 or not greater than 0.6, such as 0.6, 0.5, 0.4, 0.3, or 0.2, as measured by Rotronic Hygrolab.

[0042] The hardness of the gummies, as measured by a texture analyzer, is from about 0.5 kg to about 1.7 kg, from about 0.75 kg to about 1.6 kg, from about 1 kg to about 1.6 kg, or from about 1.2 kg to about 1.6 kg. In some aspects, the hardness is about 1 kg, about 1.2 kg, about 1.4 kg, or about 1.6 kg.

[0043] In some aspects, chewable candy compositions of the present invention have a chewability score higher by an "about what you want" criterion with an 80% confidence interval than a comparative chewy candy composition containing from about 80% by weight to about 85% by weight of a combination of a sucrose sweetener and a corn syrup flavor enhancer, where the weight ratio of corn syrup solids and sucrose is 1 :1 and where the evaluation is carried out by a panel of consumers who evaluate gummies compositions in a blind and random manner.

[0044] In some aspects, the chewy candy compositions of the present invention have a texture that scores higher according to the "about right" criterion at a 95% confidence interval than a comparative chewy candy composition containing from about 80 wt.% to about 85 wt. and where the evaluation is performed by a panel of consumers judging the chewy candy compositions in a blind and random manner.

[0045] In some aspects, the chewy candy compositions of the present invention have sweetness similarly assessed according to the criterion "about what you want" at a 95% confidence interval than for comparative gummies containing from about 80% by weight to about 85% by weight of a combination of sucrose sweetener and a corn syrup flavor enhancer, where the weight ratio of corn syrup solids and sucrose is 1 :1, and where the evaluation is performed by a panel of consumers judging gummies compositions in a blind and random manner.

[0046] In some aspects, the chewy candy compositions of the present invention have a flavor that scores higher according to the "about what you want" criterion at a 95% confidence interval than a comparative chewy candy composition containing from about 80 wt.% to about 85 wt. and where the evaluation is performed by a panel of consumers judging the chewy candy compositions in a blind and random manner.

[0047] In some aspects, the chewy candy compositions of the present invention have an overall flavor rated higher at a 95% confidence interval than a comparative chewy candy composition containing from about 80 wt.% to about 85 wt. th and randomly.

[0048] Chewy candies are produced in a multi-stage process using processing technologies generally known in the art.

[0049] In one such method, in the toffee cooking step, a flavoring agent (eg, sucromalt) and an erythritol sweetener are heated with stirring to form a cooking syrup. Boiling displaces water from the syrup, and the cooking temperature affects the moisture content of the finished gummies. Cooking is one of the factors that influence the chewy texture. Higher cooking temperatures result in a comparatively lower moisture content for gummies compared to lower cooking temperatures. Generally, texture (hardness) and degree of cold flow will vary inversely with moisture, with lower moisture gummies tending to be firmer and exhibit reduced cold flow compared to similarly formulated gummies differing only in lower cooking temperature and higher moisture. The cooking temperature is from about 265°F (130°C) to about 310°F (154°C), from about 270°F (132°C) (to about 300°F (149°C), or from about 275°F (135°C) to about 290°F (143°C). In some aspects, the temperature is about 275°F (135°C), about 28 0°F (138°C), approximately 285°F (141°C), approximately 290°F (143°C), approximately 295°F (146°C), or approximately 300°F (149°C) In one aspect, the temperature is approximately 290°F (143°C).

[0050] Various pre-mixing steps may be carried out. In the fat pre-blending step, the fats as described herein are combined with agitation at a temperature such that all fat components are liquid, e.g., about 100°F (38°C) to about 125°F (52°C) for a combination of vegetable fat and lecithin. In the premixing step of the gelling agents, the gelling agents as described herein are combined with stirring and heating, eg gelatin, dextrin and starch may be appropriately combined at a temperature of approximately 140°F (60°C). In the color pre-mixing step, water, juice and color can be combined with stirring and heating. In the seed pre-mixing step, solid erythritol is combined with water by stirring and heating. The ratio of water and erythritol and the temperature are chosen such that the erythritol predominantly remains in solid form.

[0051] The gummies mix composition is prepared in the toffee mixing step where the flavor enhancer/erythritol cooking syrup is combined in a blender with the fat premix, the gelling agent premix, the juice/color premix, and the seed premix. Other ingredients such as flavors and acidifiers can be added during the toffee blending step. In some aspects, the mixer combines the gelling agent premix, the juice/color premix, and the seed premix, followed by the addition of flavoring agent/erythritol cooking syrup and low speed agitation for 1-5 minutes. The flavor, fat premix, and acidulant can then be added and mixed to form a gummies mixture.

[0052] The gummies mixture composition is then formed into chewy candies. In some such aspects, the gummies composition is chilled, for example, on a toffee chiller; the chilled gummies composition is then drawn out and further cooled, for example on a draw table; and then preparing finished chewing candies by rolling and cutting.

Examples

Example 1

[0053] Chewy sweets containing sucromalt, erythritol, fat, erythritol seeds, color, flavor, and citric acid are prepared and evaluated rheologically for texture. The compositions are shown in Table 1 below, where the concentrations are given in percent by weight.

[0054] Table 1

A drug S3-60 S3-61 S3-68 Structuring agent 5.45% 5.45% 5.45% Sucromalt/erythritol syrup 83.31% 80.31% 80.31% Fat 8.05% 8.05% 8.05% seed erythritol 1% 4% 4% Dye/juice mix 0.8% 0.8% 0.8% Strawberry flavor 0.14% 0.14% 0.14% Lemon acid 1.25% 1.25% 1.25%

[0055] The structuring agent for formulations S360 and S3-61 is a starch jelly. Starch jelly contains 10.87% dextrin, 4.86% prepared modified starch, 18.12% corn syrup (42DE), 16.07% sucrose, 8.1% gelatin (bovine gelatin with a Bloom number of 215), and the rest is water. The structuring agent for formulation S3-68 contains 98.45% gelatin (PK 200), 1.03% by weight gum arabic, and the balance is water.

[0056] The sucromalt/erythritol syrup contains a weight ratio of solid products of sucromalt and erythritol between 1.5:1 and 1.85:1.

[0057] The fat contains 98.45% palm kernel oil and 0.52% lecithin.

[0058] The particle size of the erythritol seed crystals is characterized as 80-100% retained on a 60 mesh sieve.

[0059] Sweets are prepared by heating (cooking) sucromalt/erythritol syrup to 290°F (143.3°C). Starch jelly, color/juice mixture, erythritol seed, sucromalt/erythritol syrup, flavor, fat and citric acid are added to the mixer and mixed to form toffee. The iris is cooled on a cooling table, drawn on a drawing table and rolled to a thickness of approximately 10 mm. The rolled toffee is cut to size to form finished chewing sweets.

[0060] The texture of gummies is evaluated rheologically by periodically varying the low amplitude shear frequency over a six week aging period at 23°C and 50% relative humidity, and the results are shown in Figure 1. The data show that the texture of sucromalt/erythritol candies is generally stable over the evaluation period. The water content of the gummies was evaluated over a six week aging period and the results are shown in Table 2 below.

[0061] Table 2

Humidity (%) S3-68 S3-61 S3-60 1 Week 5.61 6 6.12 2 weeks 5.67 6.1 6.38 4 weeks 5.96 6.45 6.56 6 weeks 5.67 5.98 5.99

[0062] Comparative commercial gummies are evaluated rheologically as a control. The control candies differed from the sucromalt/erythritol candies of Table 1 with respect to sucrose sweetener and corn syrup flavor improver at a ratio of about 1:1 and about 0.5% by weight of sucrose seed crystals. Control candies are evaluated rheologically for texture over a six week aging period at 23° C. and 50% relative humidity and the results are shown in Figure 2. For controls, texture changes are observed over a six week period. The moisture content of the control candies is 6.93% (1 week), 6.88% (2 weeks), 7.02% (4 weeks) and 6.88% (6 weeks).

Example 2

[0063] Gummy candies containing various ratios of sucromalt and erythritol are prepared and evaluated for texture, sweetness and flavor compared to two control gummies containing sucrose and corn syrup and one control gum composition containing erythritol and corn syrup. The compositions of each of the six gummies are shown in Table 3 below.

[0064] Table 3

Composition/component 2-1 2-2 2-3 Control 1 Control 2 Control 3 Sucromalt/erythritol Ratio 1:1 Ratio within 1.5:1-2.2:1 Ratio 3:1 ---- ---- ---- Sucrose/corn syrup ---- ---- ---- Ratio 1:1 Ratio 1:1 ---- Erythritol/corn syrup ---- ---- ---- ---- ---- Ratio 1:1 Fat 8% 8% 8% 8% 8% 8% seed 4% 4% 4% 4% 4% 4% Cooking temperature 290°F
(143.3°C) 290°F
(143.3°C) 290°F
(143.3°C) 290°F
(143.3°C) 275°F
(135°С) 275°F
(135°С)

[0065] The compositions are prepared as described in Example 1 (with cooking at 290°F (143°C) or 275°F (135°C)). Each composition contains from about 80% to about 83% sweetener (erythritol or sugar) and flavoring agent (sucromalt or corn syrup), and similar amounts of starch jelly, flavor, color/juice and citric acid.

[0066] Compositions are evaluated by a trained panel of 6-8 judges on a scale of 1 to 10 for texture-hardness, texture-chewability, texture-tackiness, sweetness, and flavor. The mean values of the results are shown in Figure 3 and are described in Table 4 below.

[0067] Table 4

Composition texture-hardness Texture-chewable Texture - sticky Sweetness Aroma 2-1 6.4 4.6 4 7.1 5.2 2-2 8.6 6.3 5.1 6.9 5.9 2-3 10 6.6 6.4 6.3 5.6 Control 1 6.9 5.9 5.4 7.3 6.4 Control 2 3.6 4.9 4.6 7.1 5.9 Control 3 2.9 3 2.6 7.3 6.5

[0068] The compositions are analyzed for moisture content, water activity and hardness. The results are presented in Table 5 below, where the hardness is given in kg.

[0069] Table 5

Composition Humidity water activity Hardness 2-1 6% 0.4 0.72 2-2 6.4% 0.4 1.4 2-3 6.6% 0.3 1.75 Control 1 6.3% 0.4 1.24 Control 2 7.7% 0.5 0.25 Control 3 7.5% 0.5 0.1

Example 3

[0070] Gummies 2-2 are evaluated in consumer testing compared to control commercial gummies as described in Example 1. Descriptive analysis , hall test , blinded non-branded study is performed with N=82 consumers blinded and randomly on a scoring scale of 1 to 5 and 1 to 10 (relative to overall taste). The results are shown in Table 6 below, where statistically significant results at 95% confidence interval are shown in capital letters, and at 80% confidence interval they are shown in lower case letters.

[0071] Table 6

Grade Candies 2-2 Control Initial bite hardness 3.72 BCE 1.28 Aroma level 3.12 ABC 2.94 AbC Aroma "Approximately what you need" 2.90 AbCE 2.72 a "About what you need" 77 ABCE 65 ac Too much 9 6 Too few 15 29 D Sweetness level 3.13 AbC 3.15 AbC Sweetness "Approximately what you need" 3.00 ABC 3.01 ABC "About what you need" 71 72 bc Too much 15 ab 15 ab Too few 15 13 Acidity level 2.76 ABCE 2.40 Acidity "About what you need" 3.02 AbCE 2.63 "About what you need" 61 c 55 Too much 21 AcE 9 Too few 18 37 BD Texture "Approximately what you need" 3.32 bce 1.59 "About what you need" 65 AbcE 12 D Too hard thirty CE 0 A Too soft 5 aE 88 ABCD Chewability "About what you need" 2.91 e 2.68 "About what you need" 73 ABCE 22 D Too much chewiness 10 29 D Too little chewability 17 49 ABCD Hardness 3.30 bce 1.26 Sticks to teeth 1.85 2.35 D General taste in general 7.45 ABCE 5.9 A General flavor of the fragrance 7.54 ABCE 6.90 AC General taste of sweetness 7.15 ABCE 6.72 a General texture taste 7.21 ABCE 4.71 Meeting expectations 3.95 ABCE 2.94 a Top 2 74 ABCE 40 a Bottom 2 12 43 BD aftertaste 1.38 1.52 aBcD % No 38 52 aBcD % Yes 62 E 48 Pleasant aftertaste 1.20 e 1.13 % No 20 e 13 % Yes 80 ace 87 Intention to buy 3.79 ABCE 2.77 a Top 2 71 ABCE 33 a Bottom 2 eleven 44 bD

[0072] The data show that the 2-2 gummies (containing sucromalt and erythritol) score significantly higher than the control at a 95% confidence interval.

Example 4

[0073] A composition generally the same as gummies 2-2 is prepared according to the method described in Example 1, but the cooking temperature is 300°F (149°C). A blind unbranded descriptive hall test for gummies 2-2 (boiled at 300°F (149°C)) was performed with consumers compared to control commercial gummies using the test method described in Example 3. Evaluation was performed with N=80 consumers blinded and randomly. The results are shown in Table 7, below, where statistically significant results at a 95% confidence interval are marked in capital letters.

[0074] Table 7

Control Candies 2-2 (300°F (149°C)) LSD=95% When chewed Initial bite hardness 2.69 3.49 A 0.21 Aroma level 2.8 2.88 0.2 Sweetness level 3.05 3.04 0.18 Acidity level 2.28 2.44 0.18 Texture "Approximately what you need" Too hard / somewhat hard 0 33 A "About what you need" 75 B 61 Too soft / somewhat soft 26 6 chewability 3 3.14 0.14 Hardness 2.49 3.08 A 0.22 Sticks to teeth 2.43 2.3 0.18 After chewing General taste in general 7.96 B 7.36 0.29 General flavor of the fragrance 7.96 B 7.1 0.32 General taste of sweetness 7.81 B 7.2 0.32 General texture taste 7.58 B 7.1 0.32 Meeting expectations 4.35 B 3.91 0.25 Top 2 84 74 Bottom 2 5 18 A aftertaste 1.53 B 1.41 0.09 % (No) 53 41 % (Yes) 48 59 Intention to buy 4.34 B 3.86 0.22 Top 2 86 B 64 Bottom 2 3 9 A

Example 5

[0075] Compositions generally corresponding to gummies 2-2 are prepared by heating to 290°F (143°C), processed on a Z-blade mixer and a Hobart mixer, and they are cooled, stretched, rolled and cut to size. Chewy candies are evaluated for cold flow through visual observation. Chewy candies processed on a Z-blade mixer are shown in Figure 4A, and chewy candies processed on a Hobart mixer are shown in Figure 4B. Figures 4A and 4B each depict a general lack of cold flow. Figures 4C and 4D depict chewy candies showing cold flow.

[0076] Table 8

A drug 167A** 168A 167B* 168B 170A 170B Structuring agent 5.48% 5.48 5.49% 5.49% 5.49% 5.49% Corn syrup/sugar syrup 81.7% 75.7% -- -- -- -- Sugar reduced syrup/erythritol syrup -- -- 80.62% 75.62% 80.61% 80.61% Fat 7.34% 7.34% 7.34% 7.34% 7.34% 7.34% sugar seed 4.0% 5.0% -- -- -- -- Erythritol primer -- -- 5.0% 5.0% 5.0% 5.0% Dye 0.05% -- 0.05% -- 0.05% 0.05% flavoring 0.18% 0.25% 0.18% 0.25% 0.18% 0.18% Reb-A -- -- 0.085% 0.082% 0.084% 0.084% Acid 1.25% -- 1.25% -- 1.25% 1.25% Salt -- 0.24% -- 0.24% -- -- Sweetened condensed milk -- 6.0% -- 6.0% -- -- Total 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

*Reduced sugar syrup refers to Sucromalt

** Reduced sugar syrup refers to Multivantage Syrup (ʺMVSʺ)

Example 6

[0077] The structuring agent for preparations 167A, 168A, 167B, 168B, 170A and 170B is starch jelly. Starch jelly contains 10.9% dextrin, 4.9% prepared modified starch, 18.1% corn syrup (42DE), 16.1% sucrose, 8.1% gelatin (bovine gelatin with a Bloom number of 200) and the rest is water.

[0078] The corn syrup/sugar syrup is contained in a 1.16:1 relative solids weight ratio of corn syrup to sugar. The reduced sugar/erythritol syrup is contained in a weight ratio of relatively solid sucromalt and erythritol products between 1.2:1 and 3.0:1.

[0079] The fat contains 95.4% palm kernel oil, 2.3% harmful chain length triglycerides, and 2.3% lecithin.

[0080] The particle size of the erythritol seed crystals is characterized as 80-100% retained on a 60 mesh sieve.

[0081] Composition 167A is the control for 167B, 170A and 170B; 168A is control 168B. The gummies controls 167A and 168A were prepared by heating (cooking) the corn syrup/sugar mixture until the target weights were reached, corresponding to 9.2% moisture for 167A and 7.3% moisture for 168A. Starch jelly, color (when used), seed, cooking syrup, flavor, fat and citric acid or sweetened condensed milk and salt are added to the mixer and mixed to form toffee. The iris is cooled on a cooling table, drawn on a drawing table and rolled to a thickness of approximately 10 mm. The rolled toffee is cut to size to form finished chewy sweets.

[0082] Compositions generally corresponding to gummies 167B, 168B, 170A, and 170B are prepared by heating (cooking) a reduced sugar/erythritol corn syrup mixture to achieve target weights corresponding to 12.4% moisture for 167B, 170A, and 170B and 8.6% moisture for 168B. Starch jelly, Reb-A, color (when used), seed, cooking syrup, flavor, fat and citric acid or sweetened condensed milk and salt are added to the mixer and mixed to form toffee. The iris is cooled on a cooling table, drawn on a drawing table and rolled to a thickness of approximately 10 mm. The rolled toffee is cut to size to form finished chewing sweets.

[0083] All samples in Table 8 are examined with a texture analyzer in penetration (hardness) and compression (strength at % strain); the results are shown in Figures 5 and 6. Figure 5 shows that product hardness is determined by moisture, but also, unexpectedly, by the level of bulking agents used. When comparing samples with 64/36 sucromalt/ErOH (167B) with 75/25 MVS/ErOH (170B), they both have a similar moisture content, but 170B is harder, showing that a higher proportion of MVS contributes to a firmer texture. The moisture values of the cooking syrup of the experimental samples need to be adjusted to obtain acceptable (not too hard) textures. In Figure 6, controls 167A and 168A generally show higher force at higher strain, but less force increase with strain (weaker force versus strain).

[0084] Selected rheological data, as shown in Figure 7, shows microstructural differences in the samples, tan (delta) describes the relatively viscous or fluid-like nature of the sample: higher values refer to samples that more easily disperse energy (more liquid-like) than those that retain it in themselves (more solid-like). The 75/25 MVS/ErOH experimental sample (170B) and the dairy experimental sample (168B) have the highest tangents (delta), probably due to the high levels of amorphous ingredients, as opposed to the crystalline nature of erythritol. Interestingly, the other two experimental samples with 55/45 MVS/ErOH (170A) and 64/36 MVS/ErOH (168B) have similar low tan (delta) values. In these cases, the crystalline behavior of erythritol is the dominant microstructure, resulting in more solid-like behavior than the two controls.

[0085] Samples from Table 8 are examined sensory using a panel of internal experts (n=9). Sensory evaluation shows that the reduced sugar syrup/ErOH 55/45 sample has the least cohesion and stickiness. The experts also note a "cleaner" dissolution and stronger release of acid and flavor from this sample. Also, when comparing samples of sucromalt/erythritol 64/36 (167B) and MVS/erythritol 75/25 (170B) with similar moisture content, the sample with a higher proportion of reduced sugar glucose syrup had the highest perceived hardness, in agreement with the results for texture.

[0086] Compositions and methods of the present invention may be embodied in the form of various embodiments, only some of which are illustrated and described above. The present invention may be embodied in other forms without deviating from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and non-limiting, and the scope of the present invention is therefore defined by the claims rather than by the above description. All changes that fall within the meaning and limits of equivalence of the claims must be covered by its scope.

Claims (37)

1. Composition of chewy sweets containing: (a) a non-cariogenic sweetener which is erythritol; (b) a taste improving agent which is sucromalt; (c) fat and (d) a gelling agent, where the composition of chewing sweets contains from 75% of the mass. up to 90% wt. a flavoring agent and a non-cariogenic sweetener on a dry matter basis, wherein the ratio of flavoring agent to erythritol on a dry matter basis is from 1.3:1 to 2.5:1. 2. A chewy candy composition according to claim 1, wherein the weight ratio of solids of flavoring agent and erythritol is between 1.5:1 and 2.2:1. 3. The composition of chewing sweets according to any one of paragraphs. 1, 2, containing from 75% of the mass. up to 85% wt. agent to improve taste and non-cariogenic sweetener based on dry matter or 80% of the mass. a flavoring agent; and a non-cariogenic sweetener on a dry matter basis. 4. The composition of chewing sweets according to any one of paragraphs. 1-3, where the gelling agent contains starch. 5. The composition of chewing sweets according to any one of paragraphs. 1-4, where the gelling agent further comprises gelatin and dextrin. 6. The composition of chewing sweets according to any one of paragraphs. 1-3, where the gelling agent contains gelatin and gum arabic. 7. The composition of chewing sweets according to any one of paragraphs. 1-6, containing from 2% of the mass. up to 6% wt. gelling agent based on dry matter, from 2% wt. up to 5% wt. gelling agent on a dry basis or from 2% wt. up to 4% wt. gelling agent on a dry basis. 8. The composition of chewing sweets according to claim 7, containing 3% of the mass. gelling agent on a dry basis. 9. The composition of chewing sweets according to any one of paragraphs. 1-7, containing from 2% of the mass. up to 10% wt. fat, from 3% wt. up to 9% wt. fat or from 4% of the mass. up to 8% wt. fat. 10. The composition of chewing sweets according to any one of paragraphs. 1-9, additionally containing from 0.5% of the mass. up to 5% wt. seed crystals of erythritol or from 1% of the mass. up to 4% wt. seed crystals of erythritol. 11. The composition of chewing sweets according to any one of paragraphs. 1-10, having a moisture content of 6% of the mass. up to 7% wt. 12. The composition of chewing sweets according to any one of paragraphs. 1-11, having a hardness, as measured with a texture analyzer, from 1.2 kg to 1.6 kg. 13. A chewy candy composition according to claim 12 having a hardness of 1.4 kg. 14. A method for producing chewing sweets, including: (a) forming a mixture of sucromalt flavor improver and erythritol non-cariogenic sweetener in a weight ratio of taste improver to erythritol on a dry matter basis of 1.3:1 to 2.5:1; (b) heating the mixture to a temperature of 265°F (129.4°C) to 310°F (154.4°C); (c) mixing the heated flavoring agent and the non-cariogenic sweetener with the fat and gelling agent to form a gummies mixture; (d) forming a gummies mixture into gummies, wherein the obtained composition of chewy sweets contains from 75 wt.% to 90 wt.% agent for improving the taste and non-cariogenic sweetener in the calculation of dry matter. 15. The method of claim 14 wherein the mixture is heated to 270°F (132.2°C) to 300°F (148.9°C), or 275°F (135°C) to 290°F (143.3°C). 16. The method of claim 15 wherein the mixture is heated to a temperature of 290°F (143.3°C). 17. The method according to any one of paragraphs. 14-16, wherein the weight ratio of flavoring agent to erythritol on a dry matter basis is 1.5:1 to 2.2:1. 18. The method according to any one of paragraphs. 14-17, in which chewing sweets contain from 70% of the mass. up to 97% of the mass. dry matter. 19. The method according to any one of paragraphs. 14-18, in which chewing sweets contain from 75% of the mass. up to 90% wt. agent to improve taste and non-cariogenic sweetener based on dry matter, from 75% of the mass. up to 85% wt. agent to improve taste and non-cariogenic sweetener based on dry matter or 80% of the mass. a flavoring agent; and a non-cariogenic sweetener on a dry matter basis. 20. The method according to any one of paragraphs. 14-19, in which the gelling agent contains starch. 21. The method according to any one of paragraphs. 14-20, wherein the gelling agent further comprises gelatin and dextrin. 22. The method according to any one of paragraphs. 14-20, in which the gelling agent contains gelatin and gum arabic. 23. The method according to any one of paragraphs. 14-22, in which chewing sweets contain from 2% of the mass. up to 6% wt. gelling agent based on dry matter, from 2% wt. up to 5% wt. gelling agent on a dry basis or from 2% wt. up to 4% wt. gelling agent on a dry basis. 24. The method according to p. 23, in which chewing sweets contain 3% of the mass. gelling agent on a dry basis. 25. The method according to any one of paragraphs. 14-24, in which the composition of chewy sweets contains from 2% of the mass. up to 10% wt. fat, from 3% wt. up to 9% wt. fat or from 4% of the mass. up to 8% wt. fat. 26. The method according to any one of paragraphs. 14-25, in which the composition of chewy sweets contains from 0.5% of the mass. up to 5% wt. seed crystals of erythritol or from 1% of the mass. up to 4% wt. seed crystals of erythritol.