SE545815C2

SE545815C2 - Confectionery sprinkle

Info

Publication number: SE545815C2
Application number: SE2150983A
Authority: SE
Inventors: Ola Broström; Patrik Edström; Roger Aidoo
Original assignee: Bayn Solutions Ab
Priority date: 2021-08-03
Filing date: 2021-08-03
Publication date: 2024-02-13
Also published as: SE2150983A1; WO2023012157A1; EP4380378A1

Abstract

There is provided a sprinkle comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer, where the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight, where the low digestible carbohydrate polymer is present in an amount of from 9 % to 13 % by weight and the high intensity sweetener is present in an amount of from 0.01 % to 1% by weight and where the particle has a size of from 1000 um to 5000 um.

Description

The present invention relates generally to a confectionary sprinkle particle and a method for producing the same.

Background Confectionary sprinkles is a form of particles that may be used for decorating baked goods such as cakes, cookies donuts or on ice cream, for example. Sprinkles may have a coloring and an aroma to make the sprinkle more appealing.

Various forms of low-calory sweetening compositions are known. These are typically used as ingredients when baking baked goods or producing other forms of sweetened products. However, there is also a need for a low calory sprinkle, which is easy to manufacture, has a suitable mouthfeel and chewability.

Summary of invention ln a first aspect of the invention there is provided a sprinkle particle comprising a high in- tensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate poly- mer, where the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight, where the low digestible carbohydrate polymer is present in an amount of from 9 % to 13 % by weight and the high intensity sweetener is present in an amount of from 0.01 % to 1% by weight and where the particle has a size of from 1000 um toUm.

The sprinkle particle may have an anti-wetting coating. This prevents the swelling and dis- integration ofthe sprinkle particle, in particular during use in an oven.

The anti-wetting coating may comprises a fat or a wax. The may have a thickness of from um to 100 um.

The sprinkle particle may comprise an additional aroma. The sprinkle particle may com- prise colouring. The use of an additional aroma or coloring enhances the decorative effect of the sprinkle.

The non-sucrose bulk sweetener may be present in an amount of from 86% to 90 % by weight.

The the low digestible carbohydrate polymer is preferably dextrin. The non-sucrose bulk sweetener is preferably a sugar alcohol. ln one embodiment, the particles consist of from 0.01 % to 1 % of a high intensity sweet- ener, from 9 % to 13 % by weight of a low digestible carbohydrate polymer; optionally from 0.01%-2 % of an additional aroma, optionally from 0.01% to 1% of colouring, the bal- ance being a non-sucrose bulk sweetener. ln a second aspect of the invention there is provided a sprinkle particle comprising the steps of a) mixing a high intensity sweetener with water to obtain a water-high inten- sity sweetener mixture that does not contain low digestible carbohydrate polymer or a non-sucrose bulk sweetener, and b) mixing non-sucrose bulk sweetener with a low digestible carbohydrate pol- ymer, to form a powder, then c) mixing the mixture from step a) with the powder from step b) and d) drying the mixture to allow the high intensity sweetener, the digestible car- bohydrate polymer and the non-sucrose bulk sweetener to form intermedi- ate particles, e) compacting the intermediate particles to form sprinkle particles with a size of from 1000 um to 5000 um.

The method may comprise the additiona step f) of coating the sprinkle particles with an anti-wetting coating. ln a third aspecdt of the invention there is provided a sprinkle particle obtainable with the method ofthe second aspect ofthe invention.

Drawings The accompanying drawings form a part of the specification and schematically illustrate preferred embodiments of the invention and serve to illustrate the principles of the inven- tion.

Fig. 1 is a flowchart of a method. Fig. 2 is a schematic drawing of a fluid bed dryer. Figs. 3 to 6 are electron microscopy images of intermediate particles.

Fig. 7 is a photo of sprinkles and centimeter/millimeter ruler.

Detailed description Percentages are stated as weight/weight herein.

Particle size herein refers to particle size determined by using a plurality of sieves with dif- ferent cut-offs, such as sieve from Retsch (www.retsch.com). The material is sieved start- ing with the sieve with the largest openings, and proceeds to the sieves with smaller open- ings. The reminder of material in each sieve is weighted, and the weight percentages of each fraction is determined. Suitable cut-offs for the sieves may be for example 100 um, 200 um, 300 um, 400 um, 500 um, 1000 um, 2000 um, 3000 um, 4000 um and 5000 um.

The sprinkles comprise a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer.

The sprinkles comprises a high intensity sweetener (HIS). High intensity sweeteners (or high potency sweeteners) are hundreds to thousands of times sweeter than sucrose. There are many different useful high intensity sweeteners. The HIS in the sprinkles is pref- erably a HIS that is approved for use in food. Useful HIS include stevia sweeteners (stevia glycosides), aspartame, acesulfame-K, thaumatin, saccharin, sucralose and neotame, or mixtures of these. Rebaudioside A and rebaudioside M are a preferred stevia sweeteners.

Rebaudioside A is approximately 200 to 300 times as sweet as sucrose. Other useful HIS include steviobioside, rebaudioside B, C, D, E, F and M and dulcoside, as well as high inten- sity sweeteners extracted from the monk fruit.

The concentration ofthe HIS in the sprinkles may be from 0.01% to 1.5%, more preferably from 0.01% to 1 %, more preferably from 0.02% to 0.5 %, in particular 0.02 % to 0.2 % and most preferred 0.02 % to 008%. The concentration is selected based on the intensity of the HIS and the concentration and sweetness of the non-sucrose bulk sweetener that is used.

The sprinkles comprises a non-sucrose bulk sweetener. The non-sucrose bulk sweetener is preferably incompletely digested and/or poorly absorbed by the body. The non-sucrose bulk sweetener preferably has a low caloric value, preferably a caloric value that is lower than that of sucrose, which is 4 kcal/g. The caloric value may be for example less thankcal/g, more preferably less than 2.5 kcal/g. Maltitol has a caloric value of 2.1 kcal/g.

The non-sucrose bulk sweetener may be an ingredient that can substitute for both the physical bulk and sweetness of sucrose. It also provides texture, to achieve a suitable mouth feel when the end product is consumed.

Examples of suitable non-sucrose bulk sweeteners include allulose, polyols, tagatoses, tre- haloses and isomultuloses, where polyols are preferred. The polyol is preferably a sugar alcohol. Sugar alcohols are commonly obtained by hydrogenation of sugars.

Suitable sugar alcohols include maltitol, sorbitol, isomalt, erythritol, lactitol, mannitol and xylitol, or mixtures ofthese, where maltitol, erythritol, sorbitol, isomalt and xylitol are pre- ferred. Polyols vary in sweetness from half as sweet to about as sweet as sucrose. Hence the relative sweetness in relation to sucrose may be from 0.5 to Allulose is also a preferred non-sucrose bulk sweetener.

The concentration of non-sucrose bulk sweetener in the sprinkles may be from 50-95%, more preferably 70-92%, in particular from 85 % to 91 %, or 85-90% and even more pref- erably 86% (or 86.5 %) to 89 %.

The sprinkles includes a low-digestible carbohydrate polymer (LDC). LDCs typically are fi- bers or fiber-like ingredients. They are polymers consisting of monomer units which may include or consist ofglucose or fructose chains with 1,6-glycosidic or ß 2 ->1 linkage. The polymers may be branched or linear with degree of polymerizations ranging between 3 and 60. The average molecular weight of the LDC, in particular dextrin, may be from 1000 Daltons to 10 000 Daltons more preferably from 3000 Daltons to 6000 Daltons, more pref- erably from 4000 Daltons to 5000 Daltons. lt is preferred that the LDC is a resistant to deg- radation during digestion to at least some extent.

Examples of useful LDCs include polydextrose, inulin, oligofructose and dextrin, or mix- tures of these. Dextrin is a preferred LDC, because it has a neutral taste and is stable at a wide range of pH values.

The concentration of low digestible carbohydrate polymer in the sprinkles, for example dextrin, may be 5-22%, more preferably 9-14 %, in particular 9-13 %, even more preferred % to 13% and most preferably 11% to 13 %. The concentration of low digestible carbohy- drate polymer may also be from 5% to 8 %. ln one embodiment the sprinkles comprises 50 % to 95%, more preferably 75% to 92%, in particular 85 to 90% maltitol, and 5 to 22%, more preferably 9 to 14 %, in particular 9 to 13 % dextrin, and a high intensity sweetener.

The sprinkles may include an additional aroma (besides the HIS). Examples of useful aro- mas include: vanilla, chocolate, banana, blue berry, strawberry, raspberry, lemon, butter- scotch and honey. The additional aroma is preferably present at from 0.01 % to 2 %.

The sprinkles may include coloring. Examples of useful colorings include: anthcyanins (E 163), betanin (E 162), beta carotene (E 160), carmine and curcumin (E 100). The coloring is preferably present at from 0.01% to 1%. Without coloring the sprinkle particle will typicall have a white color. The addition of coloring enables the provision of sprinkles with differ- ent colors. This enhances the possabilty to decorate sweetened products.

The sprinkles may additionally comprise other suitable and food-compatible components. Examples of such components are yeast extract and antioxidants. Such components are typically present in less than 1%. The composition may also comprise emulsifier, a stabi- liser or a hydrocolloid. Any suitable concentration may be used, but preferably the con- centration is from 0.1 to 3 %. ln a preferred embodiment the sprinkles are coated. The coating may be a coating that prevents the sprinkle from absorbing humidity. Humidity may cause the sprinkle to absorb water which may make the sprinkle fragment and/or swell, which is not desirable. Hence the coating may be an anti-wetting coating. The coating may be fat or a wax coating. The thickness of the coating may be for example 10 - 100 um.

Example of useful fats for the coating include coconut fat, palm fat, palm kernel fat, cocoa fat, milk butters, lard and tallow, palm oil, or fully hydrogenated rape seed oil. Examples of useful waxes include vegetable and animal waxes such as candelilla wax, carnauba wax, bees wax and whales wax or non-natural waxes such as paraffin wax and microcrystalline WaX.

Other useful agents for coating the sprinkles include shellack, mono and disaccharides, modified starches, polyalcohols, silicates, and other anti-wetting coatings. ln one embodiment the sprinkles consists of 5-22%, more preferably 9-14 %, in particular 9-13 %, even more preferred from 10% to 13% and most preferably from 11% to 13 % of a LDC which preferably is dextrin, from 0.01% - 1 % of a HIS, and optionally a total of up to 3 % of one or more of additional ingrediens selected from of a anti-wetting coating, an addi- tional aroma , a colorant, an emulsifier, a stabiliser or a hydrocolloid, the balance of weight in the sprinkle being a non-sucrose bulk sweetener. The sprinkles preferably con- sists of particles which, on average, has this composition.

The combined concentration of low digestible carbohydrate polymer and non-sucrose bulk sweetener may be at least 97%, more preferably at least 98% and most preferably at least 99%.

The sweetness ofthe sprinkles can be adjusted by selecting the amounts ofthe selected HIS and the selected non-sucrose bulk sweetener. The final sweetness may be close or identical to that of sucrose. Sweetness may be determined by using a panel of persons as is known in the art.

The sprinkles are preferably dry. I\/|oisture ofthe sprinkles is preferably less than 2 %. The moisture content ofthe product is preferably less than 1%, more preferably 0.2 - 0.5%.

The sprinkles may also comprise trace amounts of impurities.

The size of the sprinkle particles is preferably from1000 um to 5000 um, more preferably from 2000 um to 4000 um.

The sprinkles and the various components are preferably edible and/or suitable or at least acceptable for human consumption.

The sprinkle particles preferably disintetrages easily upon chewing. Hence the sprinkle particles is preferfalby chewable. The sprinkles should not comprise hard, and non-chew- ble particles that may hurt the consumer or damage the teeth ofthe consumer. Hardhess may be evaluated using a durometer. Chewability can be evalutated using a panel of con- sumer or a panel of experts, who eat the sprinkles and score the chewability.

The sprinkles is preferably formed by intermediate particles that are compacted to form sprinkles.

The sprinkles may be made from intermediate particles comprising the high intensity sweetener, the non-sucrose bulk sweetener and the low digestible carbohydrate polymer that are compacted to form the sprinkles. Hence, the intermediate particles ofthe sprin- kles are preferably agglomerates that comprise non-sucrose bulk sweetener, LDC and HIS in one and the same particle. For example, the high intensity sweetener may bind the par- ticles of low-digestible carbohydrate polymer and the particles of non-sucrose bulk sweet- ener to each other, to form a larger intermediate particle.

Or, low digestible carbohydrate polymer pa rticles may be partially or wholly coated with the non-sucrose bulk sweetener and the high intensity sweetener to form the intermedi- ate particles. The non-sucrose bulk sweetener may partially penetrate into particles of LDC. ln one embodiment there are separate intermediate particles comprising the low digesti- ble carbohydrate polymer and the non-sucrose bulk sweetener where one or both of them are coated or partially coated with the high intensity sweetener. The high intensity sweetener may partially or wholly coat or otherwise adhere to particles of low digestible carbohydrate polymer and/or the particles of non-sucrose bulk sweetener.

The binding or coating in the intermediate particles may be mediated with any type of suitable chemical or physical bond such as covalent bond or a van der Waals bond.

The particle size of the intermediate particles is preferably similar to that of sucrose pow- der. An upper limit of the intermediate particle size may be 1000 pm, such that 99% or 100 % ofthe intermediate particles or more are smaller than 1000 pm , more preferably smaller than 500 pm. Preferably more than 70%, more preferably more than 80%, and most preferably more than 90% of the intermediate particles are larger than 100 pm. The intermediate particle size may be adjusted by selecting appropriate particle size of the non-sucrose bulk sweetener and the LDC as the starting material.

The intermediate particles is preferably obtained by a method comprising mixing the non- sucrose bulk sweetener and the LDC and exposing them to a water solution comprising the high-intensity sweetener, in a manner such that high intensity sweetener binds to the LDC and the non-sucrose bulk sweetener particles, and preferably so that the non-sucrose bulk sweetener particles and the LDC particles bind to each other, to form agglomerates, which is a preferred form of intermediate particles The intermediate particles is then com- pacted to form the final sprinkle product.

The concentration of high intensity sweetener in the water may be from 5-30%, in particu- lar from 20-25%, in particular when there the high-intensity sweetener is a stevia sweet- ener. The binding may occur under conditions where the non-sucrose bulk sweetener or the LDC particles does not dissolve in the water. The conditions for binding are selected to obtain the desired final concentration of HIS, for example to apply the desired amount of HIS in the final particle, which in turn depends on the sweetness of the selected HIS.

The method may include a drying step. When fluid bed drying is used, no extra drying step is necessary.

With reference to Fig. 1, in step 100 high intensity sweetener is dissolved in water. Hence preferably a mixture that comprises high intensity sweetener and water and not non-su- crose bulk sweetener or LDC is obtained. The mixture may consist of high intensity sweet- ener and water. Separately, the LDC in powder form is mixed with the non-sucrose bulk sweetener in powder form. ln steps 101 and 102 the intermediate particles are formed. ln step 101 the high intensity sweetener is allowed to bind to the mixture of particles of non-sucrose bulk sweetener and LDC. Preferably the water-HIS mixture is sprayed on the particles of non-sucrose bulk sweetener and LDC, preferably while the particles are being vibrated or agitated and preferably also heated. Any additional aroma, colorant and other components are added in step 101. The resulting mixture is dried in step 102. Steps 101 and 102 can be carried out using a fluid bed dryer, see below. Hence step 101 and 102 may be carried out in one COntlnUOUS pFOCeSS.

Any vessel with spray-nozzles, vibration/agitation, capacity for heating and where the ma- terial preferably can flow from one end to the other can be used. Suitable temperatures are those used for fluid bed drying (below). Useful technologies include fluid bed drying, spray drying and wet granulation. The intermediate particles is preferably a free flowing and homogeneous powder. ln a preferred method fluid bed drying is used for steps 101 and 102. An example of a fluid bed chamber dryer is shown in Fig. 2. The mixture of non-sucrose bulk sweetener and LDS is fluidised and sprayed with the water solution comprising the HIS. The fluid bed dryer chamber of Fig. 2 comprises nozzles for spraying water-HIS mixture onto the fluid bed that holds the bulk-sweetener/LDC particles. The bed is maintained by hot air injected from be- low. Formation ofthe particles occurs in the bed as HIS/water is sprayed. The fluid bed drier may also be used to adjust final particle size. Particles that are too small are recircu- lated. The fluid bed drier may also have a sieve for removing particles that are too large. The fluid bed drier may provide vibration in the chamber. A suitable fluid bed dryer is VIBRO-FLUIDIZERW' Fluid Bed from GEA Group Aktiengesellschaft. from F.H. SCHULE Ivlüh- lenbau GmbH.

When a fluid bed drier is used a preferred temperature in the chamber is 80°C to -120°C, more preferably 90°C -100°C and most preferred 90°C -95°C. The temperature in the hot air source may be higher. The non-sucrose bulk sweetener and the LDS may enter the fluid bed drier at ambient temp. ln step 103 the intermediate particles are compacted to larger sprinkle particles. For ex- ample a roller compactor can be used. The final sprinkle particles preferably have a size of from 1000 um to 5000 um, more preferably from 2000 um to 4000 um. The sprinkles are then ready to use.ln optional step 104 the sprinkles are coated. When the sprinkle is coated, the coating may be applied for example by heating and spraying. Hence spray coating may be used. For example a cyclone can be used. For example, fat in liquid form is sprayed onto the sprinkles as a liquid in a cyclone. lmmersion coating may also be used.

The sprinkles are preferably provided packaged in a container, which preferably is air-tight to prevent moisture to reach the sprinkles.

While the invention has been described with reference to specific exemplary embodiments, the description is in general only intended to illustrate the inventive concept and should not be taken as limiting the scope of the invention. The invention is generally defined by the claims.

ExampleStevia glucosides rebaudioside A (97% purity) was mixed with water to obtain a solution containing 22.8 % stevia. Maltitol powder (particles size 200 um) and dextrin powder was mixed to obtain a powder mixture, which was fed into a fluid bed drier. Air temp in the chamber was 90-95°C. Drying process was about two minutes. The batch size was 400 kg. The composition of the intermediate particles was as follows: Maiutoi (s7.15%) Dextrin (12.73%) Steviol glycosides (0.12%) The result was a free flowing and homogenous powder of intermediate particles.

ExampleThe particle size ofthe intermediate particles was determined using sieves. The particle size distribution was as follows: >4ooum 7%300p-400 pm 11% 200 pm - 300 pm 42% 100 pm - 200 pm 30% <100 pm 10% 90% of particles were larger than 100 um. All particles were smaller than 500 um.

ExampleElectron microscopy was carried out on the mixture of maltitol and dextrin and the inter- mediate particles. Figure 4 (intermediate particles)compared with figure 3 (starting mate- rial mixture of LDC and non-sucrose bulk sweetener) indicates that coating and agglomer- ation has taken place and shows a more homogenous particle size. Figure 5 (starting ma- terial) compared with figure 6 (intermediate particles)indicates that coating and agglomer- ation has taken place. šz<§_m_rzl_@__í% The intermediate particles was tested in various aspects. The intermediate particles be- haved like sucrose. lt was a free flowing powder and was easy to use in machinery. The in- termediate particleds did not dust and was easy to mix with other components and was freely soluble in water. The sweetness was about the same as for sucrose.

ExampleLitesse ultrabulking (54.45 %) Erythritol (4537 %) Navia Reb |v| 80 (018 %)Intermediate particles was formed essentially as described as in example ExampleThe intermediate particles of Example 5 was tested in various aspects. The intermediate particles behaved like sucrose. lt was free flowing powder and was easy to use in machin- ery. The intermediate particles did not dust and was easy to mix with other components and was freely soluble in water. The sweetness was about the same as for sucrose.

ExampleThe intermediate particles of Example 1 was compacted using a rolling compactor, result- ing in sprinkle particles with a size of about 2-4 mm (Fig. 7). The sprinkles were tested by a panel of ten consumers and were found to be easily chewable. The sprinkles had a pleas- ant and sweet taste.

ExampleThe particles of Example 7 will be coated with anti-wetting coating, preferably a fat or a wax, using a cyclone.

Claims

A sprinkle particle comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer, where the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight, where the low digestible carbohydrate polymer is present in an amount of from 9 % to 13 % by weight and the high intensity sweetener is present in an amount of from 0.01 % to 1% by weight and where the particle has a size of from 1000 um to 5000 um.
The sprinkle particle according to claim 1 where the particles have an anti-wetting coating.
The sprinkle particle according to claim 2, where the anti-wetting coating com- prises a fat or a wax.
The particle of any one of claims -fšgto 3 where the coating has a thickness of from 10 um to 100 um.
The sprinkle particle according to any one of claims 1 to 4 comprising an additional afOma.
The sprinkle particle according to any one of claims 1 to 5 comprising colouring.
The sprinkle particle of any one of claims 1 to 6 where the non-sucrose bulk sweet--- ener is present in an amount of from 86% to 90 % by weight.
8. The particle according to any one of claims 1 to 7 where the low digestible carbo- hydrate polymer is dextrin.
9. The particle according to any one of claims 1 to 8 where the non-sucrose bulk sweetener is a sugar alcohol.
10. The particle according to any ones of claims 1 to 9 where the particles consist of from 0.01 % to 1 % of a high intensity sweetener, from 9 % to 13 % by weight of a low digestible carbohydrate polymer; optionally from 0.01%-2 % of an additional aroma, optionally from 0.01% to 1% of colouring, the balance being a non-sucrose bulk sweetener.
11. A method of manufacturing a sprinkle particle comprising the steps of a) mixing a high intensity sweetener with water to obtain a water-high inten- sity sweetener mixture that does not contain low digestible carbohydrate polymer or a non-sucrose bulk sweetener, and b) mixing non-sucrose bulk sweetener with a low digestible carbohydrate pol- ymer, to form a powder, then c) mixing the mixture from step a) with the powder from step b) and d) drying the mixture to allow the high intensity sweetener, the digestible car- bohydrate polymer and the non-sucrose bulk sweetener to form intermedi- ate particles, e) compacting the intermediate particles to form sprinkle particles with a size of from 1000 um to 5000 um.
12. The method of claim 11 comprising the additional step f) of coating the sprinkle particles with an anti-wetting coating.