Patent Application
20130209645
The present invention relates to a confectionery product containing polydextrose and at least two texturing agents and an edible acid.
Recent developments in confectionery manufacture have been the replacement of part or all of the sugar by sugar alcohol (polyol) in the interest of providing a product having a reduced calorie content and a lower tendency to cause tooth decay. Among the polyols which have been proposed for the manufacture of confectionery are isomalt, maltitol, xylitol, erythritol and mixtures thereof.
Within the field of gelled low calorie confectionery products it has been very difficult to find appropriate bulking agents with acceptable sensory properties such as texture, mouth feel etc. and acceptable digestive properties.
JP 3100186 describes an erythritol based candy which is further containing a hydrocolloid.
EP 2 091 346 (=WO2008/055510) describes a sweet confectionery product with reduced content of sugar and calories. It comprises at least one intense sweetener, at least one texture giving agent and two or more low calorie bulking agents.
WO 2010/060539 describes a method for producing sugar-free candies.
EP 0 438 912 describes a reduced-calorie non-cariogenic edible composition containing polydextrose and an encapsulated flavoring agent.
EP 0 5,098,730 describes a dietetic sweetening composition of xylitol and a reduced calorie bulking agent such as polydextrose, in a weight ratio of about 4 to about 0.05 based on dry weight.
U.S. 2010/0112142 describes confectionery products comprising polyols, in particular erythritol.
EP 0 455 600 relates to a polydextrose flavor improvement in hard candies.
There is still a further need of having a confectionery product which is showing acceptable sensory properties such as texture, mouth feel etc. and acceptable digestive properties. The current invention provides such a confectionery product.
The current invention relates to a confectionery product containing polydextrose in an amount of 60 to 90% w/w on dry weight, at least two texturing agents in an amount of 10 to 40% w/w on dry weight and at least 0.0005-0.002% v/w of an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof.
Furthermore the current invention relates to a process for preparing the confectionery product of the current invention and it further relates to a dry mix comprising polydextrose, and at least two texturing agents selected from a group consisting of gelatin, microbial gums, agar agar, pectin, alginic acid, sodium alginate, beta-glucans, carrageenan, glucomannan, guar gum, gum ghatti, gum tragacanth, karaya gum, tam gum, fenugreek gum, locust bean gum characterized in that polydextrose is present in an amount of 60 to 90% w/w on dry weight and texturing agents in an amount of 10 to 40% w/w on dry weight.
The current invention relates to a confectionery product containing polydextrose in an amount of 60 to 90% w/w on dry weight, at least two texturing agents in an amount of 10 to 40% w/w on dry weight and at least 0.0005-0.002% v/w of an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof.
Confectionery product within the scope of the present invention include solid food compositions that include soft and/or chewable and/or gummy like sweet candy products among which there are gums and jellies, liquorice and other moulded products. Preferably the confectionery product is a jelly. Examples include foamed gums, soft gums, laces, tubes, gummy bears, jelly babies and the like.
Polydextrose as referred to herein, is a water-soluble, low caloric, non-cariogenic bulking agent. It is a randomly cross-linked (branched) glucan polymer (polysaccharide complex) characterised by having predominantly β-1-6 and β-1-4 linkage and which is produced through acid-catalysed condensation of saccharides alone or in the presence of sugar alcohols. Polydextrose can be applied in its powder and/or liquid form. Several studies have been conducted to confirm that polydextrose is safe to infants when polydextrose is added as a dietary ingredient to infant formula. These analyses have confirmed that the diarrhea-inducing effect of polydextrose is not occurring in children when the dose does not exceed 1 g/kg body weight/day.
Furthermore, the confectionery product is comprising texturing agents (=texturising agents). Texturing agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Texturing agents are defined as compounds being capable of modulating the texture of the product without contributing with a significant increase in energy content. In fact, presence of at least two texturing agent is in most cases fully or partly responsible for the elastic and/or solid properties of the confectionery product of the current invention.
At least two texturing agents are added and are selected from a group consisting of gelatin, microbial gums, agar agar, pectin, alginic acid, sodium alginate, beta-glucans, carrageenan, glucomannan, guar gum, gum ghatti, gum tragacanth, karaya gum, tara gum, fenugreek gum, locust bean gum. Mixtures of at least two thereof are applied in the current invention.
Food-grade gelatin is made by aqueous extraction from fish or mammalian collagen such as pig and bovine. It results in a firm, gummy gel structure. Depending on the bloom strength (higher bloom strength giving a harder gel) and concentration, the texture of the confectionery product will be elastic to hard with a rubbery like chew. The term “microbial gums”, as used herein, is intended to mean all gum polysaccharides of microbial origin, i.e. from algae, bacteria or fungi. Examples thereof include, for example, gellan and xanthan gums that are both produced by bacteria. A preferred microbial gum for use herein is xanthan gum, a microbial desiccation resistant polymer prepared commercially by aerobic submerged fermentation. Xanthan is an anionic polyelectrolyte with a β-(1,4)-D-glucopyranose glucan backbone having side chains of (3,1)-α-linked D-mannopyranose-(2,1)-β-D-glucuronic acid-(4,1)-β-D-mannopyranose on alternating residues.
Agar agar is a plant-derived gum polysaccharide. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed.
Another water-soluble dietary fiber is pectin, which is a heterogeneous group of acidic polysaccharides found in fruit and vegetables and mainly prepared from waste citrus peel and apple pomace. Pectin has a complex structure, wherein a large part of the structure consists of homopolymeric partially methylated poly-α-(1,4)-D-galacturonic acid residues with substantial hairy non-gelling areas of alternating α-(1,2)-L-rhamnosyl-α-(1,4)-D-galacturonosyl sections containing branch points with mostly neutral side chains (1 to 20 residues) of mainly L-arabinose and D-galactose. The properties of pectins depend on the degree of esterification, which is normally about 70%. The low-methoxy (LM) pectins are less than 40% esterified, while high-methoxy (HM) pectins are more than 43% esterified, usually 67%.
Alginic acid and sodium alginate are vegetable gums of linear polymers containing β-(1,4)-linked D-mannuronic acid and α-(1,4)-linked L-guluronic acid residues produced by seaweeds.
Beta-glucans which are defined to consist of linear unbranched polysaccharides of linked β-(1,3)-D-glucopyranose units in a random order. Beta-glucans occur, for example, in the bran of grains, such as barley, oats, rye and wheat.
Carrageenan is a generic term for polysaccharides prepared by alkaline extraction from red seaweed. Carrageenan includes linear polymers of about 25,000 galactose derivatives. The basic structure of carrageenan consists of alternating 3-linked β-D-galactopyranose and 4-linked α-D-galactopyranose units. There are three main classes of commercial carrageenan: the kappa, Iota and lambda carrageenan.
Glucomannan is mainly a straight-chain polymer, with a small amount of branching. The component sugars are β-(1→4)-linked D-mannose and D-glucose in a ratio of 1.6:1. The degree of branching is about 8% through β-(1→6)-glucosyl linkages.
Guar gum, which is defined as a galactomannan consisting of a α-(1,4)-linked β-D-mannopyranose backbone with branch points from their 6-positions linked to α-D-galactose. It is non-ionic and typically made up of about 10,000 residues. Guar gum is highly water-soluble and, for example, more soluble than locust bean gum.
Gum ghatti is a natural gum obtained from Indian tree, Anogeissus latifolia.
Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap which is drained from the root of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, and A. tragacanthus.
Karaya gum, is a vegetable gum produced as an exudate by trees of the genus Sterculia. It is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid.
Tara gum, is a white or beige, nearly odorless powder that is produced by separating and grinding the endosperm of C. spinosa seeds. The major component of the gum is a galactomannan polymer similar to the main components of guar and locust bean gums.
Fenugreek gum, consists of D-mannopyranose and D-galactopyranose residues with a molar ratio of 1.2:1.0. The main chain of this galactomannan comprises β-(1,4)-linked D-mannopyranose residues, in which 83.3% of the main chain is substituted at C-6 with a single residue of α-(1,6)-D-galactopyranose. The galactomannan is made up of about 2,000 residues. Fenugreek gum (seed endosperm) contains 73.6% galactomannan.
Locust bean gum is a galactomannan similar to guar gum. It is polydisperse, non-ionic, and is made up of about 2,000 residues. Locust bean gum is less soluble and less viscous than guar gum and is soluble in hot water.
Preferably the at least two texturing agents are a mixture of a) gelatin and b) xanthan gum and/or locust bean gum.
The texturing agents are present in an amount of 10% w/w to 40% w/w, preferably 15% w/w to 25% w/w based on dry weight of confectionery product. The majority of the weight percent of the texturing agents is gelatin, whereas xanthan gum and/or locust bean gum are present in a maximum amount of 0.25% w/w based on dry weight of confectionery product.
Preferably the confectionery product is comprising
The confectionery product is further comprising a high intensity sweetener.
A high-intensity sweetener, which can be used as non-nutritive sweetener can be selected from the group consisting of aspartame, acesulfame salts such as acesulfame-K, saccharins (e.g. sodium and calcium salts), cyclamates (e.g. sodium and calcium salts), sucralose, alitame, neotame, steviosides, glycyrrhizin, neohesperidin dihydrochalcone, monellin, thaumatin, brazzein, mixtures of two or more thereof, and the like. Actually any other natural derived high-intensity sweetener is suitable as well, preferably stevia is applied in the current invention.
The confectionery product is further comprising a polyol. A polyol in context of the current invention is selected among the tetritols, pentitols, hexitols, hydrogenated disaccharides, hydrogenated trisaccharides, hydrogenated tetrasaccharides, hydrogenated maltodextrins and mixtures thereof. More specifically the polyol can be selected from the group consisting of erythritol, threitol, arabinitol, xylitol, ribitol, allitol, altritol, gulitol, galactitol, mannitol, sorbitol, talitol, maltitol, isomaltitol, isomalt, lactitol, and mixtures thereof. Preferably the polyol is maltitol, sorbitol, isomalt or a mixture of two or more thereof.
The confectionery product is further comprising an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof.
The confectionery of the current invention may further comprise flavours, and/or colouring agents.
Examples of flavours include flavours, and/or extracts and/or aromatic oils, essential oils derived from fruits and berries (e.g. Banana, raspberries, apple, mango, papaya, citrus and the like), vegetables (e.g.; cucumber, rhubarb, tomato, carrot, asparagus etc.), nuts (e.g. hazel nuts, almonds, pine nuts, cashew nuts, and the like), spices (e.g; basil, cardamom, cinnamon, thyme, and the like), flowers (e.g. Rose, elder flower, lavender, and the like), herbs (e.g. basil, rosemary, dill and the like), roots (e.g. liquorice), plants (e.g. vanilla, mint, fir, tea, and the like), as well as various other sources (e.g.; propolis, and honey). Flavours further more comprise ingredient flavours such as cocoa, chocolate, caramel, caramel essence, nougat, nougat essence, marzipan, almond essence, oils, liquor, brandy, rum, port, whiskey, wine and the like.
Typical examples of flavours are selected from mint flavour, chocolate mint flavour, bubblegum flavour, apple spice flavour, black cherry flavour, pineapple flavour, cola flavour, grape flavour, cherry flavour, apple flavour and citrus flavours such as orange flavour, lemon flavour, lime flavour, fruit punch and mixtures of two or more thereof. The amount of flavour depends upon the flavour or flavours selected, the flavour impression desired and the form of flavour used.
If desired, colouring agents can also be added as well. Food colours are substances that are added to change colour or to obtain brightly and deliciously coloured products. People associate certain colours with certain flavours and the colour can influence the perceived flavour. For this reason, food manufacturers add dyes to the products. Any water-soluble colouring agent approved for food use can be utilized for the current invention. Natural colours extracted from e.g. plants, vegetables, fruits, and/or insects are preferred in connection with the current invention.
The current invention further relates to a confectionery product, preferably a gummy confectionery product (jelly), comprising
More specifically it relates to a confectionery product further comprising 1-9.2% w/w polyol, preferably maltitol.
The current invention relates to a confectionery product, preferably a gummy confectionery product, comprising
The current invention further relates to a process for preparing the confectionery product of the current invention and it is comprising the following steps:
The process is further characterised in that in step a), before or after step b) a high intensity sweetener, acid and/or polyol, is added.
Finally the current invention relates to a dry mix comprising polydextrose, and at least two texturing agents selected from a group consisting of gelatin, microbial gums, agar agar, pectin, alginic acid, sodium alginate, beta-glucans, carrageenan, glucomannan, guar gum, gum ghatti, gum tragacanth, karaya gum, tara gum, fenugreek gum, locust bean gum characterized in that polydextrose is present in an amount of 60 to 90% w/w on dry weight and texturing agents in an amount of 10 to 40% w/w on dry weight, preferably the at least two texturing agents are a) gelatin and b) xanthan gum or locust bean gum or a mixture of both.
It further relates to the dry mix which is further comprising an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof.
Furthermore, the current invention relates to a dry mix comprising
The current invention relates to the dry mix which is further comprising a high intensity sweetener, preferably a natural sweetener, more preferably the natural sweetener is stevia.
The invention will hereunder be illustrated in the form of the following examples.
Take 16 kg of hot water 90° C. and add 8.075 kg gelatin in it.
Dissolve the gelatin at high speed mixing and keep it at a temperature of 60-70° C. in a holding tank.
Take 0.115 kg of Xanthan, 0.115 kg of Locust bean gum and 5 kg of polydextrose powder and mix this very well.
Take Solution A the 27.075 kg gelatin solution and put this in a premix tank.
Keep or bring the premix tank to a temperature of 70°-80° C.
Add the 8.655 kg of Maltitol syrup into the premix
Add all the rest of the polydextrose 54.97 kg into the premix keeping the temperature at 70° C. and keep stirring till all the polydextrose powder is dissolved.
Now we can add B the Powder blend 5.23 kg Xanthan/LBG and polydextrose untill all the ingredients are dissolved.
Keep the temperature of the premix at 70-80° C.
Cooking is done by heat exchanger
Cooking temperature of the mass is between 100-140° C. depending on the speed of cooking
Brix after cooking is 75-82°
Temperature of the cooked mass is between 80-120° C.
Addition of Stevia, in solution or in powder is possible but not necessary if it is already done at the premix
Colour, flavor and acid are added to the cooked mass
Deposit the mass into the desired moulds and let them jellify for the next 24-48 hours at a Temperature of 15-25° C. RH of 30-70%.
Depositing temperature is between 60-95° C.
Demould the products after this setting time and polish them with a polishing agent.
Store the products 6-8 hours in trays for stabilizing.
Pack the products into the desired package.
The hardness of the products is measured with a TA.XT plus texture analyzer in combination with software called Exponent for calculation of the results and the project “JDLTPA.
To make the measurements, the following probe is used for penetration/compression of the candy: Cylinder probe P/10, 10 mm diameter and a sample is positioned on the texture analyzer, below the probe. Lower the probe to about 0.5 cm of the sample.
The following settings are used in the project JDLTPA during a measurement:
Pre-test Speed: 0.80 mm/sec
Test Speed: 0.80 mm/sec
Post-Test Speed: 0.80 mm/sec
Target Mode: Distance
Distance: 3.000 mm
Trigger Type: Auto(force)
Trigger Force: 20.0 g
Trigger Distance: 0.000 mm
The analytical results showed a hardness of 851 expressed in g. The water activity (aw) was 0.699.
The same process as in example 1 was applied.
The analytical results showed a hardness of 863 expressed in g. The water activity (aw) was 0.710.
The same process as in example 1 was applied.
The analytical results showed a hardness of 924 expressed in g. The water activity (aw) was 0.711.
The same process as in example 1 was applied.
The analytical results showed a hardness of 1025 expressed in g. The water activity (aw) was 0.704.
| Number | Date | Country | Kind |
|---|---|---|---|
| 10 188 351.0 | Oct 2010 | EP | regional |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP11/05110 | 10/12/2011 | WO | 00 | 4/19/2013 |
