Patent Application
20150024106
The invention relates to processes for producing hard sweets from isomalt while maintaining strict pHs, and also to mixed compositions containing isomalt and optionally pH buffer substances having a defined pH.
Isomalt is included in the group of disaccharide alcohols and is used as a sugar replacer. The conventional production proceeds in two process steps: Enzymatic isomerization of sucrose to isomaltulose and hydrogenation of the isomaltulose to isomalt. The product isomalt is a mixture of isomers of 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) (see also: J. Kowalczyk., Isomalt, pp. 340-359 in K. Rosenplenter, U. Nöhle (editors), Handbuch der Süβungsmittel [Handbook of Sweeteners], 2007, B. Behr's Verlag GmbH & Co. KG).
Classical hard sweets are confectionaries substantially consisting of sucrose and glucose which are produced with the use of substances giving aroma and taste, colour, and influencing properties. Hard sweets have a hard, glassy consistency.
Isomalt, on account of its low calorie content, good heat stability and the inert properties thereof in combination with other ingredients used in hard sweet production, can be used as a direct replacement of sucrose for “sugar-free” hard sweets (H. Schiweck, et al. (2005) Sugar Alcohols, in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH).
Hard sweets are now usually produced by processes in which the sugar or the sugar replacer is first dissolved as granules with water. Then, the mass is reduced by a water content of 2% in a boiling process under vacuum and cooled, in such a manner that the mass can be admixed with corresponding additives (flavours, acids, colours). The hard sweet mass is then stamped or cast into the desired mould.
An alternative process is the injection moulding process, in which the sugar granules or sugar replacer granules are processed directly without the detour via the aqueous solution. The raw material is plasticized in an injection moulding machine in a picklable cavity and thermally and materially homogenized. After cooling to demoulding temperature, the moulded piece can be removed.
With the increasing nutritional consciousness of consumers, the demand for sugar-free and reduced-calorie confectionaries is constantly increasing. Therefore, in recent years, hard sweets based on isomalt have been increasingly offered.
Processes for producing hard sweets based on isomalt are described in the prior art: EP1217898 discloses a hard sweet containing 1,1-GPM (1-O-alpha-D-glucopyranosyl-D-mannitol) in an amount of 52 to 60% by weight (based on total dry matter of the hard sweet) and sorbitol in an amount of 0.5 to 3.5% by weight, and a process for producing a hard sweet, wherein an aqueous solution or suspension of a mixture containing 52 to 60% by weight of 1,1-GPM and 0.5 to 3.5% by weight of sorbitol is evaporated under the action of heat, cooled, moulded, and a hard sweet is obtained.
WO01/03513 describes a process for producing a sugar-free, non-cariogenic, hard confectionary, which comprises the following steps:
In practice, it has been found that conventional isomalt, for reasons that have not been clarified to date, in the standard processes has a tendency to cloudy freezing, and therefore to the formation of opaque hard sweets. In addition, in some batches an increased hygroscopicity of the hard sweets may be recorded, which leads to sticky hard sweets after a short storage time. These adverse product properties are reduced batchwise in the industrial production process by the means that, in the process for isomalt hard sweets, only demineralized water is used. The use of this pretreated water, in comparison with conventional processes using sugar is an unnecessary expenditure, since there the already available tapwater is employed. Because transparency, colourlessness and stickiness of a hard sweet is a clear and obvious feature of product quality, it is desirable to provide a process which yields solely high-quality hard sweets based on isomalt.
It was therefore the object of the invention to provide a process which reliably and faultlessly delivers solely high-quality, isomalt-based hard sweets.
Surprisingly, it has been found that the processes described hereinafter for producing isomalt-based hard sweets, in which the isomalt is present in an environment having a defined pH range, and mixed compositions containing isomalt and pH buffer substances are able to achieve the object posed by the invention.
The present invention therefore relates to aqueous isomalt solutions having a defined pH, mixed compositions containing isomalt and defined pH buffer substances.
The invention further relates to a process for producing isomalt-based hard sweets, in which the aqueous isomalt solution has a defined pH range.
The invention further relates to a process for producing isomalt-based hard sweets, in which solid mixed compositions containing isomalt and defined pH buffer substances are melted and plasticized.
One advantage of the present invention is that via the controlled pH guidance in the course of the process, isomalt-based hard sweets having a low hygroscopicity and without increased colour values may be produced reproducibly.
A further advantage of the present invention is that clear hard sweets may be prepared reproducibly.
A further advantage of the present invention is that hard sweets may be prepared which have a low, and therefore good, recrystallization tendency.
One advantage of the mixed composition according to the invention is the homogeneous fusibility thereof.
A further advantage of the mixed composition according to the invention is the capacity thereof to preserve dyes in a stable manner in the hard sweet.
A further advantage is that the mixed composition according to the invention has good flowability.
A further advantage of the mixed composition according to the invention is the good compactibility thereof.
A further advantage of the solid mixed composition according to the invention is the good demoulding behaviour thereof.
The “pH” in the context of the present invention is defined as the value which is measured using a calibrated pH electrode as specified in ISO 4319 (1977) for corresponding compounds dissolved in demineralized water at 25° C. after stirring for five minutes. The expression “aqueous solution” in the context of the present invention is taken to mean at least one corresponding substance at least partly dissolved in water, wherein the solution preferably contains at least 5% by weight of water, based on the total composition considered.
The “buffering” capacity in the context of the present invention is defined as that a value of “1” corresponds to a buffer solution the pH of which changes by 1 pH unit on addition of 1 mol of base per litre of buffer solution, under conditions as described above for the pH measurement.
The present invention therefore relates to
Since there are various quality grades of isomalt which, depending on the production process, can contain further products, in addition aqueous solutions are claimed, additionally containing, 0.02% by weight to 15% by weight, preferably 0.1% by weight to 10% by weight, particularly preferably 0.2% by weight to 5% by weight, of 1-O-α-D-glucopyranosyl-D-sorbitol,
Solutions preferred according to the invention have a total amount of sugars and sugar alcohols of 40% by weight to 90% by weight, preferably 70% by weight to 80% by weight, based on the total aqueous solution.
It is known to those skilled in the art how the pH of an aqueous solution can be influenced; for instance, it can be elevated or lowered by adding bases or acids. In particular, aqueous solutions of alkali metal hydroxides such as, for example, NaOH (aq) are suitable as bases; suitable acids are, for example, mineral acids such as, for example, HCl, or organic acids, such as acetic acid, for example.
In addition, a mixed composition is claimed containing, preferably consisting of,
The expression “pH buffer substance” is taken to mean one or more chemical compounds which are able to keep the pH of an aqueous solution constant on account of a reaction trapping hydrogen or hydroxide ions with the formation of weak acids or bases, on the basis of the dissociation equilibrium.
All of the percentages (%) cited are, unless stated otherwise, percent by mass.
Since there are various quality grades of isomalt which, depending on the production process, can contain further products, in addition mixed compositions are claimed, additionally containing
These additional components can advantageously affect the properties of the hard sweets with respect to their glass transition temperature and compactibility.
In particular, mixed compositions preferred according to the invention, at a temperature of 25° C., in the form of a 40% by weight dry matter-containing aqueous solution, wherein the percentages by weight relate to the total aqueous solution, at a temperature of 25° C. and a pH of 4.2, have a buffering capacity of at least 0.01 mmol/l, in particular of at least 0.05 mmol/l, particularly preferably of at least 0.1 mmol/l.
Mixed compositions preferred according to the invention are characterized in that they contain a pH buffer substance which, at a temperature of 25° C., has a buffer maximum in a range from pH 4.0 to 5.0.
pH buffer substances particularly preferably contained according to the invention are selected from the group comprising, preferably consisting of:
Citrate buffer, acetate buffer, citrate-phosphate buffer.
A mixed composition particularly preferred according to the invention contains, as pH buffer substance, acetate buffer, wherein this contains 0.12% by weight of glacial acetic acid and 0.08% by weight of sodium-acetate trihydrate, wherein the percentages by weight relate to the dry matter of the total mixed composition.
A mixed composition particularly preferred according to the invention contains, as pH buffer substance, citrate buffer, wherein this contains 0.30% by weight of citric acid and 0.31% by weight of sodium-citrate, wherein the percentages by weight relate to the dry matter of the total mixed composition.
In a preferred embodiment, the mixed compositions according to the invention are characterized in that they are solid, preferably crystalline, at 25° C.
Said mixed compositions may be advantageously used in the injection moulding process.
Preferably, said mixed compositions have a cylindrical or lens-shaped granule shape. Solid mixed compositions preferred according to the invention are characterized in that they have a water content of less than 2% by weight, preferably less than 1.5% by weight, in particular less than 0.5% by weight, based on the total mixed composition.
In a preferred alternative embodiment, the mixed compositions according to the invention are in the form of aqueous solutions which may advantageously be used for producing hard sweets in the classic method.
This subject matter of the present invention is depicted by an aqueous solution containing 40% by weight to 90% by weight, preferably 70% by weight to 80% by weight, of a mixed composition according to the invention, wherein the percentages by weight cite the amount of dry matter, based on the total aqueous solution.
Preferred aqueous solutions according to the invention have a pH of 4.0 to 5.0, preferably 4.1 to 4.5, particularly preferably 4.2 to 4.3, at a temperature of 25° C.
A further subject matter of the present invention is the use of aqueous solutions or mixed compositions according to the invention for producing hard sweets.
The present invention further relates to a first process for producing a hard sweet, comprising the process steps
It is advantageous to completely dissolve all components of the mixed composition in process step A) in order to avoid uncontrolled recrystallization during the production process. This can preferably be achieved by a higher temperature during the dissolution operation, in such a manner that here the aqueous solution is heated in the process step A), preferably to 70° C. to 100° C., in particular 80° C. to 90° C.
Process step B) can be carried out on all familiar types of batch cookers, semicontinuous and continuous cooking systems. For the ideal setting of the cooking operation and subsequent measurement of the water content, it must be noted that the cooking curves are system-specific and are therefore only convertible with restrictions. In order to achieve good storage stability, the melt should preferably be boiled down to a water content of less than 5, in particular less than 2, percent. For this purpose, generally, temperatures are used between 135° C. and 185° C., preferably from 145° C. to 175° C., in particular 155° C. to 165° C.
It is preferred according to the invention if process step B) is carried out under vacuum, in particular at 0.05 bar to 0.2 bar.
In the case of continuous cooker systems, for example coil cookers, the discharge devices such as rollers or screws should not be heated excessively. A lower temperature increases the adhesion of the mass and thus ensures constant discharge. Incorporation of further ingredients into process step C) such as flavourings, sweeteners, acid or else minerals, can proceed via a mixing device in the continuous process. Since some flavourings are temperature-sensitive, and rapidly volatilize at relatively high temperatures, the mass must be cooled in advance in semicontinuous or batchwise production.
The present invention further relates to a second process for producing a hard sweet, comprising the process steps
The aqueous solutions used in the second process according to the invention preferably contain, preferably consist of
This second process according to the invention corresponds to the first process according to the invention, but in this second process, the pH is not primarily determined by usage of the mixed composition, but is monitored online in the running process via a titration in process step A1). Preferred embodiments of the second process according to the invention correspond to those of the first process according to the invention.
The present invention further relates to a third process for producing a hard sweet, comprising the process steps
This third process according to the invention corresponds to an injection-moulding process of the first process according to the invention in which the solid mixed composition according to the invention is used.
This process likewise profits from the advantageous properties of the pH buffering of isomalt. Solid mixed compositions according to the invention used in the third process according to the invention correspond to the preferred solid mixed compositions of the present invention.
The present invention further relates to a hard sweet containing a mixed composition according to the invention.
Likewise, hard sweets which are obtainable by one of the processes according to the invention are claimed.
The present invention is described by way of example in the examples listed below without any intention of limiting the invention, the scope of application of which arises from the entire description and the claims, to the embodiments specified in the examples.
The following figures are a component of the examples:
40 g of commercial isomalt (Isomalt ST, SUdzucker AG) were dissolved with constant stirring in 60 g of demineralized water by incubation at 80° C. for 30 min. The solution was cooled to 25° C. and the pH determined by using a pH glass electrode which had previously been calibrated using standard buffers pH 4.01 and pH 7.00. Proceeding from this solution, by means of automated titration processes by addition of 0.01 N NaOH to give a pH of 7.0 to give a defined volume of isomalt solution, the buffering capacity was determined on the basis of the amount of alkali consumed at a defined point. The following values were determined in this case:
For production of the hard sweets, 40 g of commercial isomalt (Isomaltidex, Cargill) were dissolved in 60 g of demineralized water as described in Example 1.
By adding defined volumes of 1 N NaOH (aq), the pH of the solution was elevated stepwise up to a pH of 5.0, or by adding 1 N HCl (aq), was lowered stepwise to a defined value, down to a pH of 3.6.
The resultant solutions were heated in a glass beaker in an oil bath at 170° C.-180° C., with constant stirring on a magnetic stirrer. The temperature was monitored by means of a rod thermometer in the isomalt solution. After complete evaporation of the water fraction at 100° C.-105° C., the melt was further heated until a temperature of 165° C. was reached. The glass beaker was then allowed to cool at room temperature to 130° C.-135° C.
For evaluation of the water uptake of the material, sweet items were cast into Petri dishes (Ø3.5 cm) and allowed to cool at room temperature until solidification. Storage proceeded for 5 days at 25° C. and 80% relative humidity. The water uptake was evaluated on the basis of the weight gain of the sweet items.
Surprisingly, at a pH of 4.0, the result was an abrupt relative decrease in weight gain and therefore of hygroscopicity (see
As described in Example 2, proceeding from commercial isomalt, by adding 1 N NaOH or 1 N HCl, above defined pHs were established and sweets produced.
For determining the colour index according to ICUMSA, a 10% by weight solution was produced in demineralized water by dissolution of 90 g of water and 10 g of melt.
In this case, an optimum of the colour index was found, and thereby of the transparency of the sweets at a pH of 4.1 to 4.2 (see
| Number | Date | Country | Kind |
|---|---|---|---|
| 10 2012 202 193.0 | Feb 2012 | DE | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2013/052759 | 2/12/2013 | WO | 00 |
