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Liquid maltitol composition, process for its manufacture and its uses

A technology of maltitol and maltotriitol, which is applied in the field of liquid sweet maltitol composition, and can solve problems such as increasing the risk of crystallization

Inactive Publication Date: 2007-01-03
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

They can be produced in higher concentrations at higher temperatures, but this increases the risk of crystallization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Example 1: Crystallization

[0072] 1. Test conditions

[0073] The syrup to be crystallized was concentrated to a dry matter content of 80%, placed in a laboratory crystallization dish, allowed to stabilize at 80°C, and then cooled with slow stirring at a cooling rate of 10°C per 24 hours.

[0074] Base material (%, by dry matter)

Maltitol

Sorbitol

DP3 polyol

R

I1

97.1

1.1

1.5

6.67

I2

96.9

2.9

0

-

[0075] I3

96.5

0

3.3

0

I4

95

0.9

2.8

6

I5

94

1.3

3.9

-

I6

95

0.9

2.9

11

[0076] Monitoring of DM of the mother liquor

T(℃)

I1

I2

I3

I4

I5

I6

70

80.0

80.0

80.0

80.0

80.0

80.0

60

78.7

80.0

80.0

79.5

80....

Embodiment 2

[0079] Embodiment 2: chewing gum

[0080] Chewing gum containing maltitol powder

Chewing gum of the present invention

Base glue FLAMAT (CAFOSA)

25.0％

25.0％

Crystallized maltitol MALTISORB  P 35(99

% of maltitol, in dry matter-)

60.5

55.0％

Composition I1 of the invention, 80% DM

-

6.8％

Maltitol syrup, LYCASIN  80 / 55 (75%

DM) (52% maltitol, calculated as dry matter)

11.0％

-

Maltitol syrup, LYCASIN  80 / 55HDS (85

%DM) (52% maltitol, calculated as dry matter)

-

9.7％

Glycerin

1.0％

1.0％

Strawberry flavor enhancer liquid (SILESIA 111 / 8304169)

1.8％

1.8％

Strawberry flavor enhancer powder (SILESIA 121 / 8108030)

0.5％

0.5％

ground citric acid monohydrate

0.2％

0.2％

100.0％

100.0％

[0081] The molten base glue (placed overnight in an oven at 50° C.)...

Embodiment 3

[0084] Embodiment 3: coating

[0085] According to patent EP-B1-0 625 311, sugar-free chewing gum with a length of about 1.95 cm and a width of about 1.15 cm in the shape of a seat cushion is coated.

[0086] Used as a coating was a coating syrup containing 72% dry matter having the following composition at 70° C. (with crystalline maltitol as a comparison). Trial 1: Complete replacement of crystalline maltitol with a liquid composition not in accordance with the invention. Test 2: Complete replacement of crystalline maltitol with a composition completely inconsistent with the present invention, according to JP 2002-47174 (AMALT  ), in terms of dry matter, its maltitol content is 95%, and the ratio R=2.9 / 3.9×100=74.

[0087] Control (%, as dry matter

[0088] 1. Test and control

[0089] Add 50kg of cores to be coated to the rotary coater, spray coating syrup at 70°C in an amount of 8-20 grams per kg of cores at the start of coating, and at the end of coating at ...

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PUM

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Abstract

The present invention relates to a liquid maltitol composition which is characterized in that the composition includes the matters with the following content, wherein the content is calculated with the weight percentage relative to the dry substance of the composition: 94% maltitol; 0.2-3HdTorbitol; 0.1-3maltotriitol or at least one polyalcohol with polymerization degree 3 (DP3), the latter is chosen from 4-alpha-glucityl maltitol, isomaltotriitol, iso4-alpha-glucityl maltitol, the content satisfies the following inequation (1): (R)= content of maltotriitol / total content of DP3 polyalcohol *100< 10; and the content of dry substance is 70-85 The invention also relates to the application of the composition in sweet product, especially in chewing gum and hard clothing sheet.

Description

technical field [0001] The subject of the present invention is the use of a liquid sweetened maltitol composition in confectionary products. Typically, this use is for the production of fully crystalline confectionery products (such as frosting of boiled sweet), semi-crystalline confectionery products (such as chewing gum, bubble gum, chewy paste, marzipan, fondant, caramel, fudge, lozenges, marzipan), or non-crystalline confectionery products (e.g. chocolate nougat), and confectionery products for the production of hard and soft coatings Best used for the production of chewing gum and hard coatings. [0002] The present invention also relates to the novel confectionery product thus obtained and the aforementioned liquid maltitol composition. Background technique [0003] Various maltitol syrups are known which are commonly used in, inter alia, so-called "sugar-free" confectionary products. [0004] Commercially available maltitol syrups are produc...

Claims

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Application Information

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IPC IPC(8): C13K13/00A23G3/38A23L1/236A23G3/00A23G3/34A23G3/42A23G4/00A23G4/10A23G9/32A23G9/34A23L1/09A23L27/30
CPCA23G3/38A23G3/0014A23G2200/06A23G3/346A23G3/343A23G4/10A23G9/34A23L1/2364A23L1/097A23G3/42A23L29/37A23L27/34A23G4/00A23G3/00
Inventor M·瑟普尔尼
Owner ROQUETTE FRERES SA
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