Reduced sugar confectionaires
A kind of technology of confectionery and sugar, applied in the field of preparation of confectionery
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[0046] The reduced sugar caramels of the present invention may be prepared using any known method for preparing caramels. In one or more embodiments, a reduced sugar caramel can be prepared by combining the desired ingredients with one or more ingredients selected from butter, milk (which can be, for example, milk solids, sweetened condensed milk, whole milk, etc. (provided in the form) or cream, and the mixture is heated to an initial temperature of about 160°F to 180°F (about 71°C to 82°C). Such milk-derived components contribute fat to the caramel formulation. Other ingredients that may be used in the formulation include, but are not limited to, emulsifiers such as lecithin, vegetable oils, whey, calcium carbonate, salt, molasses and starch. After any sugar in the initial solid form has dissolved and the fat has been emulsified, the mixture is reheated to a temperature of about 245°F (118°C). After the desired temperature is reached, the heat is turned off and flavors (eg, ...
Embodiment
[0067] Reference Example 1: The method for preparing RSCS
[0068] 15 kg of starch slurry (35% DS dent starch) was adjusted to pH 5.8 using 4M NaOH. Add 5.25 g to the slurry Enzyme (Verenium Corporation) (0.1% w / w starch dsb). The slurry was jet cooked at 107°C (224.6°F) with a residence time of 6-7 min in the tailpipe. The sprayed starch was collected and stirred in a round bottom flask maintained at 85-90°C (185-194°F). Samples were collected for sugar distribution analysis over time. The reaction was carried out for 3 hours and then stopped by lowering the pH to 3 and cooling the syrup. Then, pass the syrup through Filter and pass through charcoal and ion exchange resin for purification. Then, the syrup was evaporated to 80% DS.
[0069] Table 1A shows the sugar distribution of reaction samples taken at different time intervals. Table IB provides molecular weight and polydispersity data for each sample.
[0070] Table 1A
[0071]
[0072] Table 1B
[0073]...
Embodiment 5
[0093] This example is an example of a low sugar caramel of the present invention. A low sugar caramel was prepared according to the general method with the following ingredients. In this example, low-sugar corn syrup containing a small amount of natural high-potency sweetener was used as RSCS, and 50% by weight of sucrose used in Comparative Example 4 was used 300 (crystallized fructose) instead.
[0094]
[0095] The following comparative examples were performed for the purpose of comparing the low sugar caramels from Comparative Example 4 and Example 5 with caramels prepared using conventional commercially available corn syrup.
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