Isomaltulose-containing hard caramel and preparation method thereof

Abstract

The present invention relates to a hard caramel containing isomaltulose, comprising a sugar core and a closed microcrystalline surface layer having a thickness of at most 1 mm. The invention also relates to a method for preparing hard caramel containing isomaltulose.

Description

[0001] This application is a divisional application of the application with the application date of December 9, 2020, the application number of 202080085942.8, and the invention name of “Hard Caramels Containing Isomaltulose and Methods for Preparing the Same”. TECHNICAL FIELD

[0002] The present invention relates to hard caramels containing isomaltulose, comprising a sugar core and a closed microcrystalline surface layer having a thickness of at most 1 mm. The present invention further relates to a method for preparing hard caramels containing isomaltulose. BACKGROUND

[0003] There are a variety of different forms of sugar-containing and sugar-free hard caramels on the market today. There is a growing interest among the public for healthier alternatives to traditional sugar-containing hard caramels, while at the same time wanting to maintain the appearance, shelf life and mouthfeel of such hard caramels, so a large number of hard caramels containing sugar substitutes have been developed in recent years.

[0004] Isomaltulose Isomaltulose is a sugar that is characterized by a lower glycemic index (GI) than sucrose, providing a balanced and sustained energy supply to the body. Chemically, isomaltulose is a disaccharide of the alpha-1,6 glycosidic combination of glucose and fructose: 6-O-alpha-D-glucopyranosyl-D-fructose. Isomaltulose is an isomer of sucrose and is generally obtained from sucrose by enzymatic conversion in the technical field, and can also be present in small amounts in honey and sugar cane in nature. The sweetness of isomaltulose is approximately 50% of the sweetness of sucrose. Isomaltulose is also characterized by being non-cariogenic, i.e. it does not cause tooth decay. The reason for this is that bacteria in the oral flora cannot convert isomaltulose into acids that are harmful to the teeth. In addition, isomaltulose reduces the adhesion of bacteria that form dental plaque to the teeth, thereby preventing the formation of plaque and tartar.

[0005] Patent document WO 2006 / 119991 A1 discloses hard caramels with an isomaltulose content of more than 50 wt.%, which are storage-stable and organoleptically highly attractive.

[0006] Patent document WO 2012 / 092255 A1 relates to hard caramels with a reduced amount of sugar, containing isomaltitol, isomaltulose, trehalose and / or erythritol as a sugar substitute.

[0007] The prior art known methods for preparing hard caramels containing sugar substitutes, in particular isomaltulose, comprise heating the initial solution containing the sugar substitute to above 130°C. The disadvantage of the prior art known methods is that chemical changes occur in the initial materials due to the high temperatures used in the manufacturing process, so that the recovery of the sugar substitute used in the finished product is reduced, and in addition this chemical change often leads to undesirable browning / clouding of the hard caramel obtained. Furthermore, it is described in the prior art that isomaltulose can crystallize rapidly from supersaturated solutions, and the patent document WO 2012 / 092255 A1 teaches, for example, the addition of inulin to the solution to prevent crystallization. Finally, the storage stability of the hard caramel itself is not very high, in particular under adverse environmental conditions, especially water absorption and partial or complete melting or crystallization. SUMMARY

[0008] The technical problem addressed by the present application is to overcome the disadvantages of the prior art known methods for preparing hard caramels containing isomaltulose. The technical problem addressed by the present application is in particular also to provide a hard caramel which is storage stable and has a high recovery of isomaltulose, which is attractive in terms of appearance and also advantageous in terms of sensory properties.

[0009] To solve the above-mentioned technical problem, the subject matter of the independent claims is proposed.

[0010] The present application relates to a hard caramel containing 50 to 100 wt.%, in particular 60 to 98 wt.% of isomaltulose (both based on the total dry matter of the hard caramel), which comprises a sugar core and a closed microcrystalline surface layer, the thickness of which is at most 1 mm, in particular less than 1 mm, in particular 0.1 to 0.3 mm. The hard caramel according to the present application is characterized in particular in that it has a special surface layer, in particular a surface layer composed of isomaltulose crystals and enveloping the hard caramel core (which is otherwise substantially amorphous).

[0011] The hard caramel provided according to the present application is characterized by a high storage stability, in particular a low water absorption and a low deliquescence. The hard caramel according to the present application is attractive both in terms of appearance and in terms of sensory properties, and thus a strong competitor to the ordinary hard caramel based on glucose and / or sucrose, which does not add health value in contrast to the hard caramel according to the present application.

[0012] In the hard caramel according to the present application, in which the isomaltulose contained therein is substantially amorphous, the hard caramel has a thin closed microcrystalline surface layer, the thickness of which is at most 1 mm, in particular less than 1 mm.

[0013] In a particularly preferred embodiment, the thickness of the sealed microcrystalline surface layer is 0.01 mm to 1 mm, particularly 0.05 mm to 1 mm, particularly 0.1 mm to 1 mm, particularly 0.15 mm to 0.9 mm, particularly 0.1 mm to 0.5 mm, particularly 0.15 mm to 0.5 mm, particularly 0.1 mm to 0.3 mm.

[0014] In a preferred embodiment of the invention, the isomaltulose in the core of the hard caramel is incompletely crystalline. Preferably, the isomaltulose in the core of the hard caramel is amorphous.

[0015] In a more preferred embodiment of the invention, the hard caramel includes a transparent core.

[0016] Preferably, the hard caramel according to the invention exhibits no browning, and in particular no darkening of color.

[0017] In a preferred embodiment of the invention, the hard caramel according to the invention is characterized by high storage stability.

[0018] Preferably, the hard caramel according to the invention has high dimensional stability.

[0019] In a more preferred embodiment of the invention, the hard caramel has no stickiness. Preferably, the hard caramel according to the invention is non-hygroscopic.

[0020] By obtaining non-sticky isomaltulose-containing hard caramel, it is advantageous to be able to package such hard caramel loosely without causing the pieces of hard caramel to stick together or adhere to the packaging.

[0021] In a preferred embodiment of the invention, the residual water content of the hard caramel is 1.5 wt.% to 3 wt.%, preferably 1.9 wt.% to 2.6 wt.% (based on the total weight of the hard caramel).

[0022] In a particularly preferred embodiment, the hard caramel according to the invention contains 50 wt.% to 100 wt.%, particularly 60 wt.% to 100 wt.%, particularly 65 wt.% to 100 wt.%, particularly 70 wt.% to 100 wt.%, particularly 80 wt.% to 100 wt.%, particularly 85 wt.% to 100 wt.%, particularly 90 wt.% to 100 wt.%, particularly 95 wt.% to 100 wt.% (all based on the total dry matter of the hard caramel). Specifically, the hard caramel according to the invention contains 80 wt.% to 100 wt.% isomaltulose (based on the total dry matter of the hard caramel).

[0023] In a particularly preferred embodiment, the hard caramel according to the invention contains 50 wt.% to 98 wt.%, particularly 60 wt.% to 98 wt.%, particularly 65 wt.% to 98 wt.%, particularly 70 wt.% to 98 wt.%, particularly 80 wt.% to 98 wt.%, particularly 85 wt.% to 98 wt.%, particularly 90 wt.% to 98 wt.% (all based on the total dry matter of the hard caramel).

[0024] In a preferred embodiment of the invention, the hard caramel according to the invention comprises at least one auxiliary agent or additive. This at least one auxiliary agent or additive is preferably selected from: colorants, flavoring agents, aroma agents, food-grade acids or acid salts, preservatives, active ingredients, fillers, fats, fat substitutes, oils, thickeners, dairy products, emulsifiers, high-intensity sweeteners, sweeteners, pharmaceutically active substances, sugar alcohols, polysaccharides, oligosaccharides, other sugars, and inorganic salts, particularly calcium. 2+ / NaCl / trisodium citrate, phosphate or Mg 2+ Salt.

[0025] In a preferred embodiment of the invention, the hard caramel contains at least one acid and / or acid salt. Preferably, the hard caramel contains at least one organic acid, particularly an organic acid selected from citric acid, malic acid, lactic acid, tartaric acid, and ascorbic acid.

[0026] In a more preferred embodiment of the invention, the hard caramel is free of acid or substantially free of acid.

[0027] For the purposes of this invention, "substantially free" means that the proportion of the components (here, free acids and / or acid salts) contained in the hard caramel is so low that a person skilled in the art would no longer consider it to be a hard caramel containing these components.

[0028] Preferably, the hard caramel according to the invention contains less than 5 wt.% of acids and / or acid salts, preferably less than 4 wt.%, preferably less than 3 wt.%, preferably less than 2 wt.%, preferably less than 1 wt.%, preferably less than 0.5 wt.%, preferably less than 0.1 wt.%, preferably less than 0.05 wt.%, preferably less than 0.01 wt.% (all based on the total dry matter of the hard caramel).

[0029] In a preferred embodiment of the invention, the hard caramel is fat-free, particularly substantially fat-free. In another embodiment, the hard caramel according to the invention is oil-free, particularly substantially oil-free. In both cases, the proportion of fat and / or oil in the hard caramel is so low that those skilled in the art would no longer consider it a fat- and / or oil-containing hard caramel. Preferably, the hard caramel according to the invention contains less than 5 wt.% of fat and / or oil, preferably less than 4 wt.%, preferably less than 3 wt.%, preferably less than 2 wt.%, preferably less than 1 wt.%, preferably less than 0.5 wt.%, preferably less than 0.1 wt.%, preferably less than 0.05 wt.%, preferably less than 0.01 wt.% (all based on the total dry matter of the hard caramel).

[0030] In a preferred embodiment of the invention, the hard caramel according to the invention contains isomaltulose as the sole sugar. In a more preferred embodiment, the hard caramel according to the invention contains isomaltulose as the sole sweetener imparted to the body, particularly as the sole sweetener.

[0031] In a preferred embodiment of the invention, the hard caramel contains at least one additional sugar, particularly sucrose, glucose (especially glucose syrup with a glucose equivalent of 40 (DE40)) and / or fructose.

[0032] In a particularly preferred embodiment of the invention, the hard caramel contains up to 40 wt.% sucrose, glucose, or sucrose and glucose (based on the total dry matter of the hard caramel).

[0033] In particular, the hard caramel according to the invention contains at most 30 wt.% sucrose, glucose, or sucrose and glucose, preferably at most 25 wt.% sucrose, preferably at most 20 wt.% sucrose, preferably at most 15 wt.% sucrose, preferably at most 10 wt.% sucrose, preferably at most 5 wt.% sucrose (all based on the total dry matter of the hard caramel).

[0034] Preferably, the hard caramel according to the invention contains 2 wt.% to 40 wt.% sucrose, glucose, or a mixture of sucrose and glucose, more preferably 5 wt.% to 30 wt.% sucrose, more preferably 7.5 wt.% to 27.5 wt.% sucrose, more preferably 10 wt.% to 25 wt.% sucrose, more preferably 12.5 wt.% to 22.5 wt.% sucrose, more preferably 15 wt.% to 20 wt.% sucrose (all based on the total dry matter of the hard caramel).

[0035] Preferably, the hard caramel according to the invention contains at most 40 wt.%, more preferably at most 30 wt.%, more preferably at most 25 wt.%, more preferably at most 20 wt.%, more preferably at most 15 wt.%, more preferably at most 10 wt.%, more preferably at most 5 wt.% (all based on the total dry matter of the hard caramel).

[0036] Particularly preferably, the hard caramel contains 2 wt.% to 40 wt.%, more preferably 5 wt.% to 30 wt.%, more preferably 7.5 wt.% to 27.5 wt.%, more preferably 10 wt.% to 25 wt.%, more preferably 12.5 wt.% to 22.5 wt.%, more preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the hard caramel).

[0037] Preferably, the hard caramel according to the invention contains up to 40 wt.%, more preferably up to 30 wt.%, more preferably up to 25 wt.%, more preferably up to 20 wt.%, more preferably up to 15 wt.%, more preferably up to 10 wt.%, more preferably up to 5 wt.% (all based on the total dry matter of the hard caramel).

[0038] Particularly preferably, the hard caramel contains 2 wt.% to 40 wt.%, more preferably 5 wt.% to 30 wt.%, more preferably 7.5 wt.% to 27.5 wt.%, more preferably 10 wt.% to 25 wt.%, more preferably 12.5 wt.% to 22.5 wt.%, more preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the hard caramel).

[0039] Preferably, the hard caramel according to the invention contains up to 40 wt.%, more preferably up to 30 wt.%, more preferably up to 25 wt.%, more preferably up to 20 wt.%, more preferably up to 15 wt.%, more preferably up to 10 wt.%, more preferably up to 5 wt.% (all based on the total dry matter of the hard caramel).

[0040] Particularly preferably, the hard caramel contains 2 wt.% to 40 wt.%, more preferably 5 wt.% to 30 wt.%, more preferably 7.5 wt.% to 27.5 wt.%, more preferably 10 wt.% to 25 wt.%, more preferably 12.5 wt.% to 22.5 wt.%, more preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the hard caramel).

[0041] In a particularly preferred embodiment, the hard caramel contains only sucrose and isomaltulose as the sole sugars, particularly 10 wt.% to 40 wt.% sucrose and 60 wt.% to 90 wt.% isomaltulose, particularly 20 wt.% to 40 wt.% sucrose and 60 wt.% to 80 wt.% isomaltulose, particularly 20 wt.% to 30 wt.% sucrose and 70 wt.% to 80 wt.% isomaltulose (all based on the total dry matter of the hard caramel).

[0042] In a particularly preferred embodiment, the hard caramel contains only glucose and isomaltulose as the sole sugars, particularly 1 wt.% to 15 wt.% glucose and 85 wt.% to 99 wt.% isomaltulose, particularly 1 wt.% to 10 wt.% glucose and 90 wt.% to 99 wt.% isomaltulose, particularly 5 wt.% to 10 wt.% glucose and 90 wt.% to 95 wt.% isomaltulose (all based on the total dry matter of the hard caramel).

[0043] In a particularly preferred embodiment, the hard caramel is made entirely of sucrose, glucose syrup with a glucose equivalent of 40 (DE40), and isomaltulose as the sole sugars, particularly 15 wt.% to 35 wt.% sucrose, 15 wt.% to 25 wt.% DE40, and 40 wt.% to 70 wt.% isomaltulose, particularly 20 wt.% to 30 wt.% sucrose, 20 wt.% to 25 wt.% DE40, and 45 wt.% to 60 wt.% isomaltulose (all based on the total dry matter of the hard caramel).

[0044] In a particularly preferred embodiment, the hard caramel is glucose-free. In a particularly preferred embodiment, the hard caramel is sucrose-free. In a particularly preferred embodiment, the hard caramel contains neither glucose nor sucrose.

[0045] In a preferred embodiment of the invention, the hard caramel contains at least 5 wt.%, preferably at most 4 wt.%, preferably at most 3 wt.%, preferably at most 2 wt.%, preferably at most 1 wt.%, preferably at most 0.5 wt.%, preferably at most 0.2 wt.%, preferably at most 0.1 wt.% (all based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention is polysaccharide-free.

[0046] In a more preferred embodiment of the invention, the hard caramel contains at least 5 wt.%, preferably at most 4 wt.%, preferably at most 3 wt.%, preferably at most 2 wt.%, preferably at most 1 wt.%, preferably at most 0.5 wt.%, preferably at most 0.2 wt.%, preferably at most 0.1 wt.% (all based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention does not contain oligosaccharides.

[0047] Preferably, the hard caramel according to the invention contains neither oligosaccharides nor polysaccharides. Particularly preferably, the hard caramel contains no oligosaccharides and / or polysaccharides selected from inulin, indigestible dextrin, polydextrose, sucralose, or combinations thereof.

[0048] Preferably, the hard caramel according to the invention comprises at least one sugar alcohol. Preferably, the at least one sugar alcohol is selected from isomaltitol, 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol), 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol), 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), hydrogenated and / or non-hydrogenated starch hydrolysate (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin, or mixtures thereof.

[0049] Preferably, the hard caramel according to the invention comprises at least one pharmaceutically active substance, particularly an antihistamine, antibiotic, fungicide, microbial agent, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamin, zinc, eucalyptus, benzocaine, cetylpyridine, fluoride, phenylpropanolamine, or other pharmaceutically active substances. When used as a pharmaceutically active hard caramel, the amount of active ingredient contained in the hard caramel can be, for example, from 1.0 mg to 15 mg per unit.

[0050] In a preferred embodiment of the invention, the hard caramel contains at least one flavoring agent / flavor enhancer. Particularly preferably, the at least one flavoring agent / flavor enhancer in the hard caramel is selected from: vegetable or fruit oils, lemon oil, flower or leaf oils, cherry oil, strawberry oil, menthol, eucalyptus oil, peppermint oil, honey oil or spearmint oil, fruit flavorings, and green tea extract. Preferably, the amount of the at least one flavoring agent / flavor enhancer in the hard caramel is from 0.05 wt.% to 3 wt.% (based on the total dry matter of the hard caramel).

[0051] In a more preferred embodiment, the hard caramel contains at least one thickener. Preferably, the at least one thickener contained in the hard caramel is selected from alginate, cellulose, gelatin, and plant gum.

[0052] In a more preferred embodiment, the hard caramel according to the invention comprises at least one high-intensity sweetener. Particularly preferably, the at least one high-intensity sweetener contained in the hard caramel according to the invention is selected from: aspartame, cyclamate, acesulfame potassium, saccharin, sucralose, glycyrrhizin, monetarin, galactoside dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), steviol, kiwifruit protein, or mixtures thereof.

[0053] In a preferred embodiment of the present invention, the hard caramel according to the present invention does not contain high-intensity sweeteners.

[0054] In a preferred embodiment of the invention, the hard caramel contains at least one colorant. The at least one colorant is preferably a synthetic colorant, particularly selected from erythrosine, indigo carmine, allura red, E171, tartrazine, and titanium dioxide. The at least one colorant is preferably a natural colorant, particularly selected from carotenoids (e.g., β-carotene), riboflavin, chlorophyll, anthocyanins (e.g., from beetroot), and betaine. Preferably, the hard caramel according to the invention contains at least 0.01 wt.% to 0.03 wt.% (based on the total dry matter of the hard caramel). In a more preferred embodiment, the hard caramel according to the invention contains at least 0.1 wt.% to 1 wt.% (based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention contains at least one synthetic colorant and at least one natural colorant.

[0055] In a preferred embodiment of the invention, the hard caramel according to the invention does not contain coloring agents.

[0056] In a preferred embodiment, the hard caramel according to the invention comprises at least one dairy product, particularly a cow's milk product, preferably whole milk powder, cream, or butter. Preferably, the amount of at least one dairy product, particularly a cow's milk product, preferably whole milk powder, cream, or butter contained in the hard caramel according to the invention is 0 wt.% to 9 wt.%, particularly 1 wt.% to 8 wt.% (all based on the total weight of the hard caramel).

[0057] In a more preferred embodiment, the hard caramel according to the invention contains at least one emulsifier, particularly lecithin, such as soy lecithin. Preferably, the hard caramel according to the invention contains at least one emulsifier in an amount of 0 wt.% to 5 wt.%, particularly 1 wt.% to 4 wt.% (all based on the total dry matter of the hard caramel).

[0058] This invention also relates to a method for preparing hard caramel containing isomaltulose, comprising the following steps:

[0059] (a) Provide an aqueous medium containing 50 wt.% to 100 wt.% isomaltulose (on a total dry matter basis);

[0060] (b) Apply a low pressure of up to 0.4 bar and mix thoroughly at a temperature of up to 130°C, especially up to 125°C;

[0061] (c) Cooling the aqueous medium to a temperature of 70°C to 90°C under atmospheric pressure to obtain a plastic material;

[0062] (d) The plastic material obtained in step (c) is shaped to obtain hard caramel containing isomaltulose.

[0063] A key feature of the method according to the invention is that the provided aqueous medium, particularly the provided aqueous solution, is subjected to a low pressure of up to 0.4 bar and a relatively low temperature of at least 130°C, particularly up to 125°C, particularly up to 110°C, particularly up to 105°C, wherein this occurs under thorough mixing. This reduces or completely prevents the darkening of the sugar-containing hard caramel due to excessively high processing temperatures. According to the invention, a hard caramel with low residual water content, high isomaltulose recovery, and stable storage is provided, which is aesthetically pleasing and free from undesirable discoloration, particularly darkening. According to the invention, this hard caramel can be prepared with an extremely thin, closed microcrystalline surface layer, particularly 0.1 mm to 0.3 mm thick.

[0064] Accordingly, the method for preparing isomaltulose-containing hard caramel according to the present invention first provides an aqueous medium wherein the isomaltulose content is 50 wt.% to 100 wt.%, particularly 60 wt.% to 98 wt.% (all on a total dry matter basis). Then, a pressure of up to 0.4 bar is applied to the isomaltulose-containing aqueous medium provided in step (a) at a temperature of up to 130°C. In a particularly preferred embodiment, the aqueous medium is an aqueous solution or an aqueous syrup. In a particularly preferred embodiment, the aqueous medium is an aqueous solution. In a particularly preferred embodiment, the aqueous medium is an aqueous syrup.

[0065] In this case, pressure is applied to the aqueous medium, particularly the aqueous solution, while thorough mixing is carried out, wherein thorough mixing can be achieved by any means known to those skilled in the art suitable for thoroughly mixing the aqueous medium, particularly the aqueous solution. Particularly preferably, a pressure of up to 0.4 bar is applied to the aqueous medium at a temperature of up to 130°C while the aqueous medium, particularly the aqueous solution, is continuously and thoroughly mixed. Subsequently, in step (c), the aqueous medium, particularly the aqueous solution, is cooled to a temperature of 70°C to 90°C under atmospheric pressure, thereby obtaining a plastic material. Finally, in step (d), preferably at a temperature of 70°C to 90°C, the plastic material obtained in step (c) is shaped, particularly embossed, into hard caramel containing isomaltulose.

[0066] In a particularly preferred embodiment, the thorough mixing in step (b) is carried out continuously, i.e., throughout the entire process time of step (b). Specifically, the thorough mixing in step (b) is carried out in a manner that uniformly mixes the aqueous solution containing isomaltulose, i.e., all isomaltulose molecules have the same reaction environment.

[0067] Unbound by theory, using the method according to the invention, isomaltulose present in the aqueous medium provided in step (a) exhibits a high recovery rate in the isomaltulose-containing hard caramel obtained in step (d). Furthermore, the hard caramel obtained by the method according to the invention exhibits an improved appearance, particularly with no browning, and especially with virtually no browning. Specifically, the hard caramel is yellow, particularly pale yellow.

[0068] In a preferred embodiment of the present invention, the aqueous medium is an aqueous solution, particularly an aqueous syrup.

[0069] In a particularly preferred embodiment, the dry matter content of the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is 20 wt.% to 80 wt.%, particularly 30 wt.% to 70 wt.%, particularly 40 wt.% to 65 wt.%, particularly 45 wt.% to 65 wt.% (all based on the total mass of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0070] In a preferred embodiment of the invention, the isomaltulose content of the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is 50 wt.% to 100 wt.%, particularly 55 wt.% to 100 wt.%, particularly 60 wt.% to 100 wt.%, particularly 65 wt.% to 100 wt.%, preferably 70 wt.% to 100 wt.%, preferably 75 wt.% to 100 wt.%, preferably 80 wt.% to 100 wt.%, preferably 85 wt.% to 100 wt.%, preferably 90 wt.% to 100 wt.%, preferably 95 wt.% to 100 wt.% (all on a total dry matter basis).

[0071] In a preferred embodiment of the invention, the isomaltulose content of the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is 50 wt.% to 98 wt.%, particularly 60 wt.% to 100 wt.%, particularly 60 wt.% to 98 wt.%, particularly 65 wt.% to 98 wt.%, preferably 70 wt.% to 98 wt.%, preferably 75 wt.% to 98 wt.%, preferably 80 wt.% to 98 wt.%, preferably 85 wt.% to 98 wt.%, preferably 90 wt.% to 98 wt.%, preferably 95 wt.% to 98 wt.% (all on a total dry matter basis).

[0072] In a preferred embodiment of the invention, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) comprises at least one adjuvant or additive. This at least one adjuvant or additive is preferably selected from: colorants, flavoring agents, aroma agents, food-grade acids or acid salts, preservatives, active ingredients, fillers, fats, fat substitutes, oils, thickeners, dairy products, emulsifiers, high-intensity sweeteners, sweeteners, pharmaceutically active substances, sugar alcohols, polysaccharides, oligosaccharides, other sugars, and inorganic salts, particularly Ca. 2+ / NaCl / trisodium citrate, phosphate or Mg 2+ Salt.

[0073] In a preferred embodiment of the invention, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one acid and / or acid salt. Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, contains at least one organic acid, particularly an organic acid selected from citric acid, malic acid, lactic acid, tartaric acid, and ascorbic acid.

[0074] In a more preferred embodiment of the invention, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is free of or substantially free of acid. This means that it contains a low proportion of free acid and / or acid salts so that those skilled in the art would no longer consider it an acidic aqueous medium, particularly the aqueous solution or aqueous syrup. Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains less than 5 wt.%, preferably less than 4 wt.%, preferably less than 3 wt.%, preferably less than 2 wt.%, preferably less than 1 wt.%, preferably less than 0.5 wt.%, preferably less than 0.1 wt.%, preferably less than 0.05 wt.%, preferably less than 0.01 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0075] In a preferred embodiment of the invention, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is fat-free, particularly substantially fat-free. In another embodiment, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is oil-free, particularly substantially oil-free. In both cases, the proportion of fat and / or oil in the aqueous medium, particularly the aqueous solution or aqueous syrup, is so low that those skilled in the art would no longer consider it a fat- and / or oil-containing aqueous medium, particularly the aqueous solution or aqueous syrup. Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains less than 5 wt.%, preferably less than 4 wt.%, preferably less than 3 wt.%, preferably less than 2 wt.%, preferably less than 1 wt.%, preferably less than 0.5 wt.%, preferably less than 0.1 wt.%, preferably less than 0.05 wt.%, preferably less than 0.01 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0076] In a preferred embodiment of the invention, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains isomaltulose as the sole sugar. In a more preferred embodiment, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains isomaltulose as the sole sweetener imparted to the body, particularly as the sole sweetener.

[0077] In a preferred embodiment of the invention, the aqueous medium provided in step (a), particularly an aqueous solution or aqueous syrup, contains at least one additional sugar, particularly sucrose, glucose (particularly glucose syrup with a glucose equivalent of 40 (DE40)) and / or fructose.

[0078] In a particularly preferred embodiment of the invention, the aqueous medium, in particular an aqueous solution or aqueous syrup, contains up to 40 wt.% sucrose, glucose, or sucrose and glucose (based on the total dry matter of the aqueous medium, in particular an aqueous solution or aqueous syrup).

[0079] In particular, the aqueous medium, especially the aqueous solution or aqueous syrup, contains at most 30 wt.% sucrose, glucose, or a mixture of sucrose and glucose, preferably at most 25 wt.%, preferably at most 20 wt.%, preferably at most 15 wt.%, preferably at most 10 wt.%, preferably at most 5 wt.% (all based on the total dry matter of the aqueous medium, especially the aqueous solution or aqueous syrup).

[0080] Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, contains 2 wt.% to 40 wt.%, more preferably 5 wt.% to 30 wt.%, more preferably 7.5 wt.% to 27.5 wt.%, more preferably 10 wt.% to 25 wt.%, more preferably 12.5 wt.% to 22.5 wt.%, more preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0081] According to the present invention, preferably, the amount of sucrose contained in the aqueous medium, particularly the aqueous solution or aqueous syrup provided in step (a) is at most 40 wt.%, preferably at most 30 wt.%, preferably at most 25 wt.%, preferably at most 20 wt.%, preferably at most 15 wt.%, preferably at most 10 wt.%, preferably at most 5 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0082] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains 2 wt.% to 40 wt.%, preferably 5 wt.% to 30 wt.%, preferably 7.5 wt.% to 27.5 wt.%, preferably 10 wt.% to 25 wt.%, preferably 12.5 wt.% to 22.5 wt.%, preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0083] According to the present invention, preferably, the amount of sucrose contained in the aqueous medium, particularly the aqueous solution or aqueous syrup provided in step (a) is at most 40 wt.%, preferably at most 30 wt.%, preferably at most 25 wt.%, preferably at most 20 wt.%, preferably at most 15 wt.%, preferably at most 10 wt.%, preferably at most 5 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0084] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains 2 wt.% to 40 wt.%, preferably 5 wt.% to 30 wt.%, preferably 7.5 wt.% to 27.5 wt.%, preferably 10 wt.% to 25 wt.%, preferably 12.5 wt.% to 22.5 wt.%, preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0085] In a particularly preferred embodiment, glucose can be used in the form of glucose syrup.

[0086] According to the present invention, preferably, the amount of fructose contained in the aqueous medium, particularly the aqueous solution or aqueous syrup provided in step (a) is at most 40 wt.%, preferably at most 30 wt.%, preferably at most 25 wt.%, preferably at most 20 wt.%, preferably at most 15 wt.%, preferably at most 10 wt.%, preferably at most 5 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0087] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains 2 wt.% to 40 wt.%, preferably 5 wt.% to 30 wt.%, preferably 7.5 wt.% to 27.5 wt.%, preferably 10 wt.% to 25 wt.%, preferably 12.5 wt.% to 22.5 wt.%, preferably 15 wt.% to 20 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0088] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains only sucrose and isomaltulose as the sole sugars, particularly 10 wt.% to 40 wt.% sucrose and 60 wt.% to 90 wt.% isomaltulose, particularly 20 wt.% to 40 wt.% sucrose and 60 wt.% to 80 wt.% isomaltulose, particularly 20 wt.% to 30 wt.% sucrose and 70 wt.% to 80 wt.% isomaltulose (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0089] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains only glucose and isomaltulose as the sole sugars, particularly 1 wt.% to 15 wt.% glucose and 85 wt.% to 99 wt.% isomaltulose, particularly 1 wt.% to 10 wt.% glucose and 90 wt.% to 99 wt.% isomaltulose, particularly 5 wt.% to 10 wt.% glucose and 90 wt.% to 95 wt.% isomaltulose (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0090] Particularly preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) consists of only sucrose, glucose syrup with a glucose equivalent of 40 (DE40), and isomaltulose as the sole sugars, particularly 15 wt.% to 35 wt.% sucrose, 15 wt.% to 25 wt.% DE40, and 40 wt.% to 70 wt.% isomaltulose, particularly 20 wt.% to 30 wt.% sucrose, 20 wt.% to 25 wt.% DE40, and 45 wt.% to 60 wt.% isomaltulose (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0091] Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is glucose-free. Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is sucrose-free. Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is neither glucose nor sucrose-free.

[0092] In a preferred embodiment of the invention, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains at least 5 wt.%, preferably at most 4 wt.%, preferably at most 3 wt.%, preferably at most 2 wt.%, preferably at most 1 wt.%, preferably at most 0.5 wt.%, preferably at most 0.2 wt.%, preferably at most 0.1 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup). Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) does not contain polysaccharides.

[0093] In a more preferred embodiment of the invention, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains at least 5 wt.%, preferably at most 4 wt.%, preferably at most 3 wt.%, preferably at most 2 wt.%, preferably at most 1 wt.%, preferably at most 0.5 wt.%, preferably at most 0.2 wt.%, preferably at most 0.1 wt.% (all based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup). Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) does not contain oligosaccharides.

[0094] Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains neither oligosaccharides nor polysaccharides. Particularly preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains no oligosaccharides and / or polysaccharides selected from inulin, indigestible dextrin, polydextrose, Sucromalt, or combinations thereof.

[0095] Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) comprises at least one sugar alcohol. Preferably, the at least one sugar alcohol is selected from isomaltitol, 1,6-GPS, 1,1-GPM, 1,1-GPS, hydrogenated and / or non-hydrogenated starch hydrolysate (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin, or mixtures thereof.

[0096] Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one pharmaceutically active substance, particularly an antihistamine, antibiotic, fungicide, microbial agent, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamin, zinc, eucalyptus, benzocaine, cetylpyridine, fluoride, phenylpropanolamine, or other pharmaceutically active substances. When preparing pharmaceutically active hard caramel, the amount of active ingredient contained in the aqueous medium, particularly the aqueous solution or aqueous syrup, can be, for example, from 1.0 mg to 15 mg per unit.

[0097] In a preferred embodiment of the invention, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one flavoring / fragrance. Particularly preferably, the at least one flavoring / fragrance contained in the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) is selected from: vegetable or fruit oils, lemon oil, flower or leaf oils, cherry oil, strawberry oil, menthol, eucalyptus oil, peppermint oil, honey oil or spearmint oil, fruit flavorings, and green tea extract. Preferably, the dosage of the at least one flavoring / fragrance contained in the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) is from 0.05 wt.% to 3 wt.% (based on the total dry matter of the aqueous medium, particularly an aqueous solution or aqueous syrup).

[0098] In a more preferred embodiment, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) contains at least one thickener. Preferably, the at least one thickener contained in the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) is selected from alginate, cellulose, gelatin, and plant gums.

[0099] In a more preferred embodiment, the aqueous medium provided in step (a), particularly an aqueous solution or aqueous syrup, contains at least one high-intensity sweetener. Particularly preferably, the at least one high-intensity sweetener contained in the aqueous medium provided in step (a) is selected from: aspartame, cyclamate, acesulfame potassium, saccharin, sucralose, glycyrrhizin, monetarin, glycyrrhizin, naringin dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), steviol, kiwifruit protein, or mixtures thereof.

[0100] In a preferred embodiment of the invention, the aqueous medium, particularly the aqueous solution or aqueous syrup, provided in step (a) does not contain high-intensity sweeteners.

[0101] In a preferred embodiment of the invention, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one colorant. The at least one colorant is preferably a synthetic colorant, particularly selected from erythrosine, indigo carmine, allura red, E171, tartrazine, and titanium dioxide. The at least one colorant is preferably a natural colorant, particularly selected from carotenoids (e.g., β-carotene), riboflavin, chlorophyll, anthocyanins (e.g., from beetroot), and betaine. Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least 0.01 wt.% to 0.03 wt.% (based on the total dry matter of the aqueous medium). In a more preferred embodiment, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least 0.1 wt.% to 1 wt.% (based on the total dry matter of the aqueous medium). Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one synthetic colorant and at least one natural colorant.

[0102] In a preferred embodiment of the present invention, the aqueous medium provided in step (a) does not contain colorants.

[0103] In a preferred embodiment, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) comprises at least one dairy product, particularly a cow's milk product, preferably whole milk powder, cream, or butter. Preferably, the amount of at least one dairy product, particularly a cow's milk product, preferably whole milk powder, cream, or butter contained in the aqueous medium provided in step (a) is 0 wt.% to 9 wt.%, particularly 1 wt.% to 8 wt.% (all based on the total weight of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0104] In a more preferred embodiment, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one emulsifier, particularly lecithin, such as soy lecithin. Preferably, the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) contains at least one emulsifier in an amount of 0 wt.% to 5 wt.%, particularly 1 wt.% to 4 wt.% (based on the total dry matter of the aqueous medium, particularly the aqueous solution or aqueous syrup).

[0105] In a more preferred embodiment of the invention, prior to step (b), the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) is heated in method step (a1) to a temperature of up to 130°C, particularly up to 125°C, particularly up to 100°C. Particularly preferably, prior to step (b), the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) is heated in method step (a1) to a temperature of 80°C to 125°C, particularly 80°C to 100°C, preferably 85°C to 95°C.

[0106] Preferably, method step (a1) is used to dissolve isomaltulose, which may be in solid form if necessary, in an aqueous syrup.

[0107] Preferably, prior to step (b), the aqueous medium, particularly an aqueous solution or aqueous syrup, provided in step (a) is heated at atmospheric pressure in method step (a1).

[0108] In a preferred embodiment of the invention, the temperature in step (b) is at most 125°C, particularly at most 120°C, particularly at most 110°C, particularly at most 105°C.

[0109] In a preferred embodiment of the invention, the temperature in step (b) is 110°C to 130°C, particularly 120°C to 125°C, particularly 110°C to 120°C, particularly 100°C to 120°C.

[0110] In a preferred embodiment of the present invention, the pressure in step (b) is 0.1 to 0.4 bar, preferably 0.15 to 0.4 bar, preferably 0.2 to 0.4 bar, preferably 0.25 to 0.4 bar, and preferably 0.3 to 0.4 bar.

[0111] Preferably, the pressure in step (b) is at most 0.38 bar, more preferably at most 0.36 bar, more preferably at most 0.34 bar, more preferably at most 0.32 bar, more preferably at most 0.3 bar, more preferably at most 0.28 bar, more preferably at most 0.26 bar, more preferably at most 0.24 bar, more preferably at most 0.22 bar.

[0112] In a particularly preferred embodiment of the invention, the duration of method step (b) is 5 to 30 minutes, particularly 7 to 28 minutes, particularly 8 to 27 minutes, particularly 5 to 25 minutes, particularly 9 to 25 minutes.

[0113] In a preferred embodiment of the invention, thorough mixing in step (b) is carried out continuously.

[0114] In a particularly preferred embodiment of the invention, cooling is passive cooling. According to this embodiment, the aqueous medium at a specific temperature in step (b) can be cooled without heating, for example, by allowing it to stand at room temperature or storing or transporting it on a cooling table or cooling belt. In another embodiment of the invention, cooling can also be active cooling using a cooling mechanism.

[0115] In a more preferred embodiment of the present invention, the aqueous medium is cooled to a temperature of 72°C to 88°C in step (c), preferably 74°C to 86°C, preferably 76°C to 84°C, preferably 78°C to 82°C, and preferably 80°C.

[0116] In a preferred embodiment of the present invention, the water content of the plastic material obtained in step (c) is 1% to 4%, preferably 1.5% to 2.5%, and particularly preferably 1.8% to 2.5%.

[0117] In a more preferred embodiment of the present invention, the water content of the plastic material obtained in step (c) is at most 4%, preferably at most 3.9%, preferably at most 3.8%, preferably at most 3.7%, preferably at most 3.6%, preferably at most 3.5%, preferably at most 3.4%, preferably at most 3.3%, preferably at most 3.2%, preferably at most 3.1%, preferably at most 3.0%, preferably at most 2.9%, preferably at most 2.8%, preferably at most 2.7%, preferably at most 2.6%, preferably at most 2.5%, preferably at most 2.4%, preferably at most 2.3%, preferably at most 2.2%, preferably at most 2.1%, preferably at most 2.0%, preferably at most 1.9%, preferably at most 1.8%, preferably at most 1.7%, preferably at most 1.6%, preferably at most 1.5%.

[0118] In a particularly preferred embodiment, the present invention relates to a method for preparing hard caramel containing isomaltulose, comprising the following steps:

[0119] (a) Provide an aqueous medium containing 50 wt.% to 100 wt.% isomaltulose (on a total dry matter basis);

[0120] (b) Apply a low pressure of 0.1 bar to 0.4 bar at a temperature of up to 125°C, especially up to 120°C, and continuously and thoroughly mix the aqueous medium for 5 to 30 minutes;

[0121] (c) Cooling the aqueous medium to a temperature of 70°C to 90°C under atmospheric pressure to obtain a plastic material;

[0122] (d) The plastic material obtained in step (c) is shaped to obtain hard caramel containing isomaltulose, characterized in that the thickness of the microcrystalline boundary layer is 0.1 mm to 0.3 mm.

[0123] The present invention also relates to a hard caramel that can be prepared by means of the method for preparing hard caramel containing isomaltulose according to the present invention.

[0124] In a preferred embodiment of the invention, the hard caramel according to the invention, particularly the hard caramel that can be prepared by the method according to the invention, exhibits a natural isomaltulose recovery rate of at least 90%, preferably at least 91%, preferably at least 92%, preferably at least 93%, preferably at least 94%, preferably at least 95%, preferably at least 96%, preferably at least 97%, preferably at least 98%, preferably at least 99%, preferably 100%.

[0125] For the purposes of this invention, weight percentages (wt.%) are based on the total dry matter of hard caramel, unless otherwise stated.

[0126] For the purposes of this invention, the term "hard caramel" refers to a substantially amorphous, glassy article.

[0127] For the purposes of this invention, "the core of hard caramel" should be understood as a hard caramel region not formed by a thin, closed microcrystalline surface layer. The hard caramel according to the invention essentially comprises two regions: a thin, closed microcrystalline surface layer of isomaltulose crystals and a non-crystalline core containing isomaltulose.

[0128] For the purposes of this invention, "plastic material" refers to a deformable material.

[0129] For the purposes of this invention, the term "cooling" refers to lowering the temperature. This term includes both active cooling, particularly by actively removing heat, and passive cooling, particularly "static cooling".

[0130] For the purposes of this invention, the term "disaccharide" refers to a carbohydrate compound consisting of two monosaccharides linked together by glycosidic bonds.

[0131] According to the present invention, the term "oligosaccharide" refers to a carbohydrate compound consisting of three to ten monosaccharides, wherein the various monosaccharides are linked together by glycosidic bonds.

[0132] According to the present invention, the term "polysaccharide" refers to a carbohydrate compound composed of more than ten monosaccharides, wherein the various monosaccharides are linked together by glycosidic bonds.

[0133] For the purposes of this invention, "recovery rate" refers to the percentage of unmodified substances in hard caramel after implementing the method according to the invention, particularly after producing hard caramel according to the invention, especially the percentage of unmodified carbohydrate compounds, preferably unmodified isomaltulose. Accordingly, "high recovery rate" should refer to the relevant substances in the preparation process, especially unmodified carbohydrate compounds, preferably unmodified isomaltulose, being unmodified or only slightly modified, particularly in which only a small portion of the unmodified substances are chemically modified, while the majority of the substances in the hard caramel remain unmodified.

[0134] In accordance with the present invention, if a storage test is conducted at 30°C and 70% relative humidity (RH) for three days, the present invention exhibits high storage stability with a weight gain of up to 5 wt.%, particularly up to 4 wt.%, particularly up to 3.5 wt.%, particularly up to 2 wt.%, particularly up to 1.5 wt.%, particularly up to 1 wt.% (all based on total mass).

[0135] For the purposes of this invention, the terms "comprising" and "having" refer to the presence of other elements not explicitly mentioned, in addition to those explicitly covered by these terms. For the purposes of this invention, these terms may also refer to the presence of only the explicitly mentioned elements without the absence of other elements. In this particular embodiment, the terms "comprising" and "having" are synonymous with the term "consisting of". Additionally, the terms "comprising" and "having" also cover compositions that include, in addition to the explicitly mentioned elements, other elements that are functionally and qualitatively dependent, though not mentioned. In this embodiment, the terms "comprising" and "having" are synonymous with the term "substantially consisting of".

[0136] For the purposes of this invention, the term "and / or" means that all members of a group connected by the term "and / or" can be substituted for each other or can be combined arbitrarily with each other. For the expression "A, B and / or C", this should be understood as: (a) A or B or C; or (b) A and B; or (c) A and C; or (d) B and C; or (e) A and B and C.

[0137] In this invention, if a first or second decimal place is specified in a number, it is set to zero.

[0138] For the purposes of this invention, if quantitative information (especially percentages) of certain components of a product or composition is specified, such information, together with other components of the composition or product that are expressly indicated or known to those skilled in the art, totals 100% of the composition and / or product, unless otherwise expressly stated or denied by those skilled in the art.

[0139] For the purposes of this invention, if it is expressed, mentioned or implied that a component is "present", "comprising" or "containing" in an amount of 0 wt.%, it means that the corresponding component is not present within the measurable range, and in particular, the corresponding component is completely absent.

[0140] For more preferred embodiments, please refer to the dependent claims. Detailed Implementation

[0141] The present invention will now be described with reference to exemplary embodiments, but this does not limit the overall concept of the invention.

[0142] Example 1

[0143] 2 kg of isomaltulose and 0.8 kg of deionized water were weighed and placed into a batch digester (corresponding to 71 wt.% of dry matter content) (method step (a)). The aqueous medium containing isomaltulose was heated to 125 °C under atmospheric pressure (method step (a1)). Then, a pressure of 0.2 bar was applied to the resulting aqueous solution containing isomaltulose, and the solution was cooled to 100 °C by applying this pressure. The solution was heated to 105 °C under a pressure of 0.2 bar while being continuously and thoroughly mixed (method step (b)).

[0144] After cooking, the applied negative pressure is released, i.e., atmospheric pressure is set, the batch cooker is emptied, and the cooked plastic material is cooled to 70°C to 80°C on a steel platform (method step (c)).

[0145] The material thus obtained is pressed into hard caramel using a pressure roller (method step (d)).

[0146] Example 2

[0147] The hard caramel given in Table 1 below was prepared according to the method given in Example 1 using the temperature, pressure, and time of step (b) of the method given in Table 2 below. In the case of a mixture of isomaltulose and syrup, the ratio between the two is based on dry matter, i.e., the dry matter content of isomaltulose, syrup, and possibly water mixed into an aqueous medium.

[0148] Experiments 1, 2, 3 and 18 are non-inventive control examples, in which non-inventive compositions as in Experiments 1, 2 and 3 or non-inventive process parameters (high temperature, no low pressure) as in Example 18 were used.

[0149] Table 1 - Proportions

[0150]

[0151]

[0152] illustrate:

[0153] Isomaltu. represents isomaltulose, Sacch. represents sucrose, DE40 represents glucose syrup with a glucose equivalent of 40, EHM stands for Extra-High-Maltosesirup, experiments 1 to 3 and 18 are control experiments not of this invention, and the component amounts are in grams (g).

[0154] Table 2 - Process Conditions and Results I (Immediately After Preparation)

[0155]

[0156]

[0157]

[0158]

[0159] Table 3 - Results II

[0160]

[0161]

[0162]

[0163] The thickness of the microcrystalline surface layer was determined for the hard caramel following experiments 6, 9, 10, and 13. Additionally, the recovery rate of isomaltulose in experiments 2 through 17 was determined by HPLC, indicating that the recovery rate was lower when the temperature increased (experiment 17) and the proportion of glucose syrup in the hard caramel increased (experiments 6 through 9).

[0164] In subsequent stability tests (Table 3) on various hard caramels prepared according to Table 1, it was found that the hard caramels in Control Experiments 1 to 3 gained significant weight after the experiments, while the hard caramels according to the invention in Experiments 4 to 17 gained less weight and did not melt. Particularly advantageously, the hard caramels in Experiments 4, 5, 6, 10, 11 and 13 to 16 according to the invention remained dry, characterized by the absence of glucose or a ratio of isomaltulose to glucose syrup of 90:10.

[0165] This also shows that, compared with hard caramel of the same composition but different preparation method according to the present invention (control, for example, Experiment 10), hard caramel prepared at a higher temperature (i.e., 145°C) and atmospheric pressure exhibits undesirable and severe discoloration (browning).

[0166] For the hard caramel according to Experiment 10, after storage at 25°C and 45% RH for 25 months, the layer thickness was determined to be 146 μm and the water content to be 2.3%. The color in solution was 13.5 IU. These hard caramels according to the invention are characterized by extremely high storage stability and color stability.

Claims

1. A hard caramel containing 95 wt.% to 100 wt.% isomaltulose, wherein, based on the total dry matter of the hard caramel, The hard caramel includes a core and a closed microcrystalline surface layer with a thickness of 0.01 mm to 1 mm; The hard caramel is prepared by a method comprising the following steps: (a) Provide an aqueous medium containing 95 wt.% to 100 wt.% isomaltulose, on a total dry matter basis; (b) Apply a low pressure of up to 0.4 bar and mix thoroughly at a temperature of 110°C to 120°C; (c) Cooling the aqueous medium to a temperature of 70°C to 90°C under atmospheric pressure to obtain a plastic material; (d) The plastic material obtained in step (c) is shaped to obtain hard caramel containing isomaltulose; Prior to step (b), in method step (a1), the aqueous medium provided in step (a) is heated to 80°C to 125°C under atmospheric pressure.

2. The hard caramel according to claim 1, wherein, The isomaltulose in the core of the hard caramel is incompletely crystallized.

3. The hard caramel according to claim 1 or 2, wherein, The hard caramel includes a transparent core.

4. The hard caramel according to claim 1 or 2, wherein, The hard caramel showed no browning.

5. The hard caramel according to claim 1 or 2, wherein, The hard caramel has high storage stability.

6. The hard caramel according to claim 5, wherein, The hard caramel has high shape stability.

7. A method for preparing hard caramel containing isomaltulose, comprising the following steps: (a) Provide an aqueous medium containing 95 wt.% to 100 wt.% isomaltulose, on a total dry matter basis; (b) Apply a low pressure of up to 0.4 bar and mix thoroughly at a temperature of 110°C to 120°C; (c) Cooling the aqueous medium to a temperature of 70°C to 90°C under atmospheric pressure to obtain a plastic material; (d) The plastic material obtained in step (c) is shaped to obtain hard caramel containing isomaltulose; The hard caramel includes a core and a closed microcrystalline surface layer with a thickness of 0.01 mm to 1 mm. Prior to step (b), in method step (a1), the aqueous medium provided in step (a) is heated to 80°C to 125°C under atmospheric pressure.

8. The method according to claim 7, wherein, In step (b), the thorough mixing is carried out continuously.

9. The method according to claim 7, wherein, The water content of the plastic material obtained in step (c) is 1% to 4%.

10. The method according to claim 7, wherein, Prior to step (b), in method step (a1), the aqueous medium provided in step (a) is heated to a temperature of 85°C to 100°C.

11. The method according to claim 9, wherein, The water content of the plastic material obtained in step (c) is 1.5% to 2.5%.

12. The method according to claim 9, wherein, The water content of the plastic material obtained in step (c) is 1.8% to 2.5%.

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