Composition suitable for replacing glucose syrup

Abstract

The present invention relates to a glucose (glucose-containing) syrup replacement composition for food applications, such as for baking, beverages, ice cream, confectionary, etc. The glucose (glucose-containing) syrup replacement composition comprises at least 80 wt% of a maltodextrin having a dextrose equivalent (DE) of 15 to 20 and at most 20 wt% of sorbitol and glycerol. The invention also encompasses the use of the composition for at least partial or complete replacement of nutritional mono- and disaccharides having an energy density of 4 kcal / g, preferably at least partial or complete replacement of glucose, sucrose and / or fructose, typically in the form of a sugar syrup.

Description

Technical Field

[0001] This invention relates to glucose syrup substitute compositions for food applications such as baking, beverages, ice cream, confectionery, and desserts. Background Technology

[0002] Glucose syrup is known to be used in the preparation of various products, such as baked goods. However, given the growing obesity problem and rising incidence of diabetes, there is a need for sweetening compositions that can replace glucose syrup. Many polyols, such as maltitol, can be used in the preparation of foods such as baked goods, beverages, ice cream, confectionery, and desserts.

[0003] However, polyols cannot fully mimic the properties of glucose syrup in terms of taste, texture, mouthfeel, viscosity, color, and transparency. Furthermore, some polyols have a laxative effect when ingested in large quantities.

[0004] It has been suggested, for example in WO 2016171559A1, that polyols be combined with other fillers such as oligosaccharides, maltodextrin, and polydextrose to reduce the sugar content of reference foods.

[0005] However, while these compositions may be suitable for reducing the sugar content of foods, they cannot satisfactorily reproduce and mimic the physical properties of glucose syrup used in numerous food applications, such as viscosity, color, transparency, texture, and taste.

[0006] Therefore, one object of the present invention is to provide a composition particularly suitable for preparing food and beverages to at least partially replace glucose syrup (a syrup containing glucose).

[0007] Therefore, another object of the present invention is to provide a composition having similar physical properties (e.g., viscosity, transparency and / or color) to glucose syrup (a syrup containing glucose).

[0008] Therefore, another object of the present invention is to provide a calorie-reducing composition for the preparation of food and beverages. Summary of the Invention

[0009] Therefore, the present invention relates to a composition comprising, substantially consisting of, or consisting of the following:

[0010] i. at least 80 wt% maltodextrin having a glucose equivalent (DE) of 15 to 20, preferably 16 to 18; and

[0011] ii. Up to 20 wt% of sorbitol and glycerol, preferably at least 0.1 wt% and up to 20 wt% of sorbitol and glycerol, more preferably at least 0.5 wt% and up to 10 wt% of sorbitol and glycerol;

[0012] The weight percentage is determined based on the dry weight.

[0013] This composition is suitable for replacing glucose syrup (glucose-containing syrup) in food products. The invention also relates to food products comprising the composition according to the invention, such as baked goods, beverages, ice cream, or confectionery products, wherein said food products preferably do not contain any glucose syrup (glucose-containing syrup).

[0014] The present invention also relates to a method for preparing a composition, comprising the following steps:

[0015] i. Adding sorbitol and glycerol to maltodextrin, wherein the maltodextrin has a glucose equivalent (DE) of 15 to 20, preferably 16 to 18; and

[0016] ii. Mix the mixture from step (i) and heat it to a temperature of 100-120°C, preferably 102-110°C, more preferably 103-108°C, and most preferably 103-105°C;

[0017] To obtain a composition comprising at least 80 wt% maltodextrin and a total of up to 20 wt% sorbitol and glycerol, wherein the weight percentages are determined based on dry weight.

[0018] This invention also covers the use of the compositions according to the invention in food, preferably baked goods, confectionery products, beverages, or ice cream. In particular, the compositions can be used to at least partially or completely replace nutritional monosaccharides and disaccharides with an energy density of 4 kcal / g in food, preferably at least partially or completely replacing glucose, sucrose, and / or fructose in the food. The glucose, sucrose, and / or fructose to be replaced are typically in syrup form. Detailed Implementation

[0019] The inventors have discovered that by combining maltodextrin with a DE of 15 to 20 with two humectants, sorbitol and glycerin, a composition can be obtained that can at least partially replace glucose syrup (a glucose-containing syrup) used in many food applications.

[0020] 1. Maltodextrin

[0021] 1.1. Properties of maltodextrin

[0022] Any commercially available maltodextrin may be used, having a DE glucose equivalent (DE) of 15 to 20, preferably 16 to 18, more preferably about 17. Maltodextrin generally does not refer to resistant maltodextrin herein.

[0023] Preferably, the glucose (DP1) content of the maltodextrin is less than 5 wt%, more preferably less than 4 wt%, even more preferably less than 3 wt%, and most preferably less than 2 wt%.

[0024] Preferably, the maltodextrin has a maltose (DP2) content of less than 12 wt%, more preferably less than 10 wt%, even more preferably less than 9 wt%, and most preferably less than 8 wt%.

[0025] Preferably, the maltodextrin contains less than 16 wt% maltotriose (DP3), more preferably less than 15 wt%, even more preferably less than 14 wt%, and most preferably less than 13 wt%.

[0026] Preferably, the DP4+ content of the maltodextrin is at least 65 wt%, more preferably at least 70 wt%, even more preferably at least 75 wt%, and most preferably at least 80 wt%. (DP4+ refers to "the degree of polymerization of at least four monosaccharides").

[0027] The maltodextrin preferably contains less than 5 wt% DP1, less than 12 wt% DP2, less than 16 wt% DP3, and at least 67 wt% DP4+. More preferably, the maltodextrin contains less than 4 wt% DP1, less than 10 wt% DP2, less than 15 wt% DP3, and at least 71 wt% DP4+. Even more preferably, the maltodextrin contains less than 3 wt% DP1, less than 9 wt% DP2, less than 14 wt% DP3, and at least 75 wt% DP4+. Most preferably, the maltodextrin contains less than 2 wt% DP1, less than 8 wt% DP2, less than 13 wt% DP3, and at least 80 wt% DP4+.

[0028] 1.2. Amount of maltodextrin in the composition

[0029] Maltodextrin is present in the compositions of the present invention in an amount of at least 80 wt%. Preferably, maltodextrin is present in an amount of at least 85 wt%, 90 wt%, 95 wt%, 97 wt%, or 98 wt% and / or at most 99.9 wt%, 99.5 wt%, 99.0 wt%, 98.5 wt%, or 98 wt%. Weight percentages are based on the dry weight of the composition.

[0030] Weight percentages are based on the dry weight of the composition.

[0031] 2. Sorbitol

[0032] Based on the dry weight of the composition, sorbitol and glycerol are present in the composition in an amount of up to 20 wt%. For the avoidance of doubt, "up to 20 wt% of sorbitol and glycerol" refers to the total amount of both sorbitol and glycerol in the composition. Preferably, the composition contains at least 0.1 wt% and up to 20 wt% of sorbitol and glycerol; more preferably, the composition contains at least 0.2 wt% and up to 15 wt% of sorbitol and glycerol; even more preferably, the composition contains at least 0.5 wt% and up to 12 wt% of sorbitol and glycerol; even more preferably, the composition contains at least 1 wt% and up to 10 wt% of sorbitol and glycerol; still more preferably, the composition contains at least 2 wt% and up to 8 wt% of sorbitol and glycerol; most preferably, the composition contains at least 2.5 wt% and up to 5 wt% of sorbitol and glycerol.

[0033] Preferably, the compositions according to the invention comprise up to 15 wt%, 10 wt%, 8 wt%, or 5 wt% of sorbitol and / or at least 0.1 wt%, 1 wt%, 2 wt%, 2.5 wt%, or 3 wt% of sorbitol. Weight percentages are based on the dry weight of the composition.

[0034] You can use any commercially available (food grade) sorbitol.

[0035] 3. Glycerin

[0036] Preferably, the composition according to the invention comprises up to 15 wt%, 10 wt%, 8 wt%, or 5 wt% glycerol and / or at least 0.1 wt%, 1 wt%, 2 wt%, 2.5 wt%, or 3 wt% glycerol. Weight percentages are based on the dry weight of the composition.

[0037] Any commercially available (food grade) glycerin can be used. Glycerin is also known as glycerine / glycerin, glycerol, 1,2,3-trihydroxypropane, or 1,2,3-propanetriol.

[0038] 4. The composition according to the invention

[0039] Therefore, the composition preferably comprises, substantially consists of, or consists of the following:

[0040] - At least 80 wt%, 85 wt%, 90 wt%, 95 wt%, 97 wt% or 98 wt% maltodextrin;

[0041] - Sorbitol at least 0.1 wt%, 1 wt%, 2 wt% or 3 wt% and at most 10 wt%, 8 wt% or 5 wt%;

[0042] - At least 0.1 wt%, 1 wt%, 2 wt%, or 3 wt%, and at most 10 wt%, 8 wt%, or 5 wt% of glycerol;

[0043] The weight percentages are based on the dry weight of the composition. Any combination of the above amounts is included.

[0044] Preferably, the total amount of maltodextrin, sorbitol and glycerol is 100 wt%, wherein the weight percentage is based on the dry weight of the composition.

[0045] 4.1. Transparency

[0046] The inventors have surprisingly discovered that a transparent composition can be obtained by gently heating and stirring a mixture of maltodextrin, sorbitol and glycerol in the amounts specified according to the invention at a temperature of 100 to 120°C.

[0047] Its transparency is similar to that of glucose syrup (a syrup containing glucose), making this composition an ideal alternative to glucose syrup (a syrup containing glucose) in many different food applications (such as baked goods, confectionery products, beverages, ice cream, etc.).

[0048] Furthermore, it was surprisingly discovered that the transparency of the composition is stable and can be maintained over a long period of time.

[0049] This composition has been found to remain transparent for at least 6 months, or even at least 9 months, or even at least 12 months. This allows the composition to be stored for extended periods without altering its appearance. This makes the composition extremely versatile.

[0050] Transparency can be measured on a spectrophotometer and can be measured as a percentage transmittance (%T) or absorbance (A or Abs.) at a specific wavelength, typically 280 nm. The composition preferably has a percentage transmittance of at least 70%, more preferably at least 75%, and even more preferably at least 80%.

[0051] 4.2.BRIX

[0052] The compositions according to the invention preferably have a BRIX degree of 50 to 85°, more preferably 60 to 85°, even more preferably 70 to 85°, most preferably 78 to 82°, or more preferably 75 to 78°, as determined by refractive index measurement. BRIX can be used to determine the amount of dry matter (weight percentage) of the composition.

[0053] The composition according to the invention preferably has a dry matter content of 50 to 95 wt%, more preferably 60 to 95 wt%, even more preferably 70 to 95 wt%, still more preferably 75 to 90 wt%, and most preferably 75 to 85 wt%.

[0054] 4.3. Viscosity

[0055] The composition according to the invention is preferably

[0056] - The viscosity at 30°C is 30,000 to 80,000 mPa·s, more preferably 40,000 to 75,000 mPa·s, and most preferably 50,000 to 73,000 mPa·s, and / or

[0057] - The viscosity at 40°C is 10,000 to 40,000 mPa·s, more preferably 12,000 to 35,000 mPa·s, and most preferably 12,000 to 34,000 mPa·s, and / or

[0058] - The viscosity at 50°C is 5000 to 15000 mPa·s, more preferably 6000 to 12000 mPa·s, and most preferably 7000 to 12000 mPa·s, and / or

[0059] - The viscosity at 60°C is 2000 to 7000 mPa·s, more preferably 2500 to 6000 mPa·s, and most preferably 2500 to 5500 mPa·s.

[0060] Viscosity was measured according to the Brookfield method, which is well known in the art. A Brookfield viscometer / rheometer can be used to measure viscosity.

[0061] 4.4. Color

[0062] The compositions according to the invention preferably have color values ​​(L*, C*, and h*) similar to those of glucose syrup (a syrup containing glucose) measured on a colorimeter according to the CIE L*C*h color space model. L* represents darkness / lightness from 0 to 100, C* represents saturation (= chroma), i.e., darkness to lightness from 0 to 1, and h represents the hue angle. Color is preferably measured at time 0, i.e., after production, once the composition has cooled to room temperature.

[0063] Color can also be measured using the ICUMSA method provided in ICUMSA GS1 / 3-7 (2002), ICUMSA GS2 / 3-10 (2005), and ICUMSA GS2 / 3-9 (2005). This method measures the color on the ICUMSA color scale, i.e., the yellowness of the sugar. The higher the value, the more yellow the sample.

[0064] 5. Preparation method of the composition

[0065] The method for preparing the composition according to the present invention includes the following steps:

[0066] i. Adding sorbitol and glycerol to maltodextrin, wherein the maltodextrin has a glucose equivalent (DE) of 15 to 20, preferably 16 to 18; and

[0067] ii. Mix the mixture from step (i) and heat it to 100-120°C, preferably 102-110°C, more preferably 103-108°C, and most preferably 103-105°C;

[0068] To obtain a composition comprising at least 80 wt% maltodextrin and up to 20 wt% sorbitol and glycerol (i.e., the sum of both sorbitol and glycerol), wherein the weight percentages are determined based on dry weight.

[0069] Heating temperature is critical. The mixture should be heated until the composition reaches a temperature of 100 to 120°C. Above 120°C, the components will begin to degrade and burn. At 100°C, the composition does not achieve the correct combination of BRIX, color, viscosity, and transparency suitable for replacing or substituting for glucose syrup (a glucose-containing syrup). It has been found that the optimal combination of these properties is obtained when the mixture is heated to a preferred temperature of 102-110°C, more preferably 103-108°C, and most preferably 103-105°C, while being mixed simultaneously.

[0070] It is preferable to use a mixer to mix gently to avoid forming foam.

[0071] Preferably, heating and mixing are carried out until the desired temperature is reached and the composition becomes transparent and has the desired BRIX degree.

[0072] 6. Uses of the composition in food

[0073] Further protection is claimed for a food product comprising the composition according to the invention and preferably at least one other food ingredient.

[0074] The compositions according to the invention are suitable for at least partially or completely replacing nutritional monosaccharides and disaccharides with an energy density of 4 kcal / g in foods. Preferably, those monosaccharides and disaccharides are glucose, sucrose, or fructose, or mixtures thereof. Typically, those monosaccharides and disaccharides are in syrup form, referred to as glucose syrup, glucose-fructose syrup, fructose-glucose syrup, fructose syrup, high-fructose syrup, or glucose-containing syrup, etc.

[0075] More preferably, the compositions according to the invention are suitable for at least partially or completely replacing glucose syrup (glucose-containing syrup) in food.

[0076] "Substitution" in this document does not mean the physical removal of glucose syrup (a syrup containing glucose) from a food and its replacement with the composition according to the invention. "Substitution" means that the food according to the invention contains less glucose syrup (a syrup containing glucose) than a reference food containing full-volume glucose syrup (a syrup containing glucose).

[0077] Therefore, the present invention covers food products comprising compositions according to the present invention, wherein the food products preferably do not contain any glucose syrup (glucose-containing syrup) or are substantially free of glucose syrup (glucose-containing syrup).

[0078] Food items can be selected from baked goods, confectionery products, beverages, or ice cream, but are not limited to these examples.

[0079] The food will further contain one or more of the following: flour, eggs or egg substitutes, dairy-based ingredients, baking powder, baking soda, yeast, butter, oil, sweeteners, leavening agents, conditioning agents, flavoring agents, emulsifiers, stabilizers, preservatives, coloring agents, plant proteins, meat proteins, milk proteins, egg proteins, etc.

[0080] Embodiments of the Invention

[0081] According to embodiments of the present invention

[0082] First, weigh sorbitol, glycerol, and liquid maltodextrin with a DE of 17 to obtain the relative amounts of each component in the compositions of Examples 1 to 4 as shown in the table below.

[0083] Table 1

[0084] Maltodextrin (wt%) Sorbitol (wt%) Glycerin (wt%) Example 1 95 2.5 2.5 Example 2 93 3.5 3.5 Example 3 90 5 5 Example 4 80 10 10

[0085] Sorbitol and glycerol are added to liquid maltodextrin. The mixture is slowly heated to 105°C while gently stirring. Heating and stirring are stopped once the target BRIX of 78-82°C is achieved. The resulting composition is a transparent, pale yellow mixture similar in color and transparency to glucose syrup with approximately 40 (glucose equivalent) DE. These compositions can be used directly in place of glucose syrup in desired food applications.

[0086] The properties of the compositions according to the invention are shown in the table below. These properties are comparable to those of glucose syrup 40DE. The glucose syrup 40DE in Table 2 below has a dry matter content of 80-81 wt%, a glucose content of 14-20 wt%, a DP2 content of 10-16 wt%, and a DP3 content of 10-14 wt%, based on dry matter determination.

[0087] Specifically, the viscosities of Examples 1 to 4 at 50°C are similar to those of glucose syrup (11430, 9875, and 11380 mPa·s vs. 8500 mPa·s). Example 4 shows that viscosities even lower than those of glucose syrup can be achieved.

[0088] Therefore, the compositions according to the invention are surprisingly good alternatives to glucose syrup in a variety of foods. They fully reproduce the texture and appearance of glucose syrup while retaining its sweetness.

[0089] Table 2

[0090]

[0091] By slightly altering the amounts of maltodextrin, sorbitol, and glycerol, suitable combinations of properties can be found to replace other glucose syrups, such as the 40 D.E. glucose syrup described here.

[0092] Examples based on existing technologies

[0093] Examples of prior art include compositions containing only maltodextrin and sorbitol or only maltodextrin and glycerol (e.g., in WO 2016171559A1).

[0094] The comparison examples tested here are as follows:

[0095] Table 3

[0096] Maltodextrin (wt%) Sorbitol (wt%) Glycerin (wt%) Comparative Example 1 99 1 - Comparative Example 2 97.5 2.5 - Comparative Example 3 95 5 - Comparative Example 4 99 - 1 Comparative Example 5 97.5 - 2.5

[0097] As shown in the table below, these compositions did not provide the correct properties to reproduce the texture, appearance, and taste of glucose syrup. Some samples were so thick that their viscosity could not even be measured.

[0098] Table 4

[0099]

[0100] *NM = Unmeasurable. The composition is too thick to measure viscosity.

Claims

1. A composition suitable for replacing glucose syrup, comprising: i. 80 wt% to 99.9 wt% of maltodextrin having a dextrose equivalent (DE) of 15 to 20; and ii. 0.1 wt% to 20 wt% of sorbitol and glycerol; wherein the weight percentages are determined on a dry weight basis, the composition has a transmittance of at least 70%, a BRIX degree of 50-85°, a viscosity of the composition at 30°C measured according to the Brookfield method of 30,000 to 80,000 mPa-s, wherein the composition is obtained by: i. adding sorbitol and glycerol to maltodextrin; and ii. mixing and heating the mixture from step (i) to a temperature of 100-120°C.

2. A composition suitable for replacing glucose syrup, consisting of: i. 80 wt% to 99.9 wt% of maltodextrin having a dextrose equivalent (DE) of 15 to 20; and ii. 0.1 to 20 wt% of sorbitol and glycerol; wherein the weight percentages are determined on a dry weight basis, the composition has a transmittance of at least 70%, a BRIX degree of 50-85°, a viscosity of the composition at 30°C measured according to the Brookfield method of 30,000 to 80,000 mPa-s.

3. The composition according to claim 1 or 2, wherein the maltodextrin has a DE of 16 to 18.

4. The composition according to claim 1 or 2, wherein the composition comprises 0.2 to 15 wt% of sorbitol and glycerol.

5. The composition according to claim 1 or 2, comprising i. up to 10 wt% of sorbitol, and ii. up to 10 wt% of glycerol, wherein the weight percentages are determined on a dry weight basis.

6. The composition according to claim 1 or 2, comprising i. 0.1 to 5 wt% of sorbitol, and ii. 0.1 to 5 wt% of glycerol, wherein the weight percentages are determined on a dry weight basis.

7. The composition according to claim 1 or 2, wherein the composition comprises i. 0.1 wt% to 10 wt% of sorbitol, and ii. 0.1 wt% to 10 wt% of glycerol, wherein the weight percentages are determined on a dry weight basis. the BRIX of the composition is 60 to 85°, or 70 to 85°, or 75 to 78°.

8. The composition of claim 1 or 2, wherein, the viscosity of the composition at 30°C measured according to the Brookfield method is 40,000 to 75,000 mPa-s.

9. The composition of claim 1 or 2, wherein, the viscosity of the composition at 40°C measured according to the Brookfield method is 10,000 to 40,000 mPa-s.

10. The composition of claim 1 or 2, wherein, the viscosity of the composition at 50°C measured according to the Brookfield method is 5,000 to 15,000 mPa-s.

11. The composition of claim 1 or 2, wherein, the percentage transmittance of the composition is at least 75%, or at least 80%.

12. The composition of claim 1 or 2, wherein, 13. The composition according to claim 1 or 2, which is suitable for at least partial or complete replacement of a nutritional glucose syrup having an energy density of 4 kcal / g in a food product. ​ 14. The composition according to claim 1 or 2, wherein the maltodextrin is a liquid maltodextrin.

15. A food product comprising the composition according to any one of claims 1 to 14 and at least one other food ingredient.

16. The food product of claim 15, wherein, The food product is a bakery product, a confectionery product, a beverage or an ice cream.

17. The food product of claim 15 or 16, wherein, The food product does not comprise any glucose syrup.

18. A method of preparing a composition suitable for replacing glucose syrup, comprising the steps of: i. adding sorbitol and glycerol to a maltodextrin having a dextrose equivalent (DE) of 15 to 20; and ii. mixing and heating the mixture from step (i) to a temperature of 100-120°C; to obtain a composition comprising 80 wt% to 99.9 wt% of maltodextrin and 0.1 wt% to 20 wt% of sorbitol and glycerol, wherein the weight percentages are determined on a dry weight basis, The composition has a transmittance of at least 70%, a BRIX degree of 50-85°, and a viscosity of the composition at 30°C of 30,000 to 80,000 mPa-s, measured according to the Brookfield method.

19. The method according to claim 18, wherein the maltodextrin has a dextrose equivalent of 16 to 18.

20. The method according to claim 18, wherein in step ii. the mixture from step (i) is mixed and heated to a temperature of 102-110°C.

21. The method according to claim 18, wherein in step ii. the mixture from step (i) is mixed and heated to a temperature of 103-108°C.

22. The method according to claim 18, wherein in step ii. the mixture from step (i) is mixed and heated to a temperature of 103-105°C.

23. The method of claim 18, wherein, Mixing is done gently to avoid the formation of foam.

24. The method according to claim 18, wherein the maltodextrin is a liquid maltodextrin.

25. The method of any one of claims 18-24, wherein, Mixing and heating is done until the composition becomes transparent and / or has a BRIX of 60 to 85°, or 70 to 85°, or 75 to 78°.

26. Use of the composition according to any one of claims 1 to 14 in a food product.

27. The use according to claim 26, wherein the food product is a bakery product, a confectionery product, a beverage or an ice cream.

28. Use of the composition according to any one of claims 1 to 14 in a food product for at least partial or complete replacement of a nutritional glucose syrup having an energy density of 4 kcal / g.

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