High temperature resistant confectionery products
By combining 42DE or 60DE glucose syrup with starch and pectin, and adding appropriate amounts of gelatin and water to form a heat-resistant sweets composition, the problem of traditional sweets melting and dehydration at high temperatures is solved, and the heat resistance of the product is achieved and The softness maintains prolongs the shelf life and can expand as needed to form a microbubble structure.
Patent Information
- Application Number
- CN202380039353.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2022-05-09
- Filing Date
- 2023-05-09
- Publication Date
- 2024-12-20
AI Technical Summary
Traditional sweet food products containing gelatin matrix are prone to melt and dehydration at high temperatures, affecting their shelf life and consumer acceptance. The existing technology has not effectively solved this problem.
A combination of specific glucose syrup (42DE or 60DE) with starch and pectin is used as the gelling mixture, and an appropriate amount of gelatin and water is added thereto to form a heat-resistant chewable composition with a pectin content of 0.1%-0.5 %, the gelatin content is less than 6%, the starch content is 3.5%-20%, and flavoring and coloring agents can be added as needed.
The composition significantly improves the tolerance of the sweet product to high temperatures, maintains the softness and crystallinity of the product, extends the shelf life, and can expand to form a microbubble structure as needed.
Smart Images
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Abstract
Description
Field of the Invention
[0001] Confectionery products containing a sugar and gelatin matrix are disclosed which are able to withstand high temperatures and inappropriate marketing conditions, such as exposure to extremely high temperatures without adequate protection. Prior art
[0002] Conventional sugar-containing confectionery products having a gelatin base, also known as gumdrops or jellies, can retain their properties and reach consumers in good condition if exposed to temperate climates; however, when they are exposed to high temperatures, such as in geographical areas with particularly hot and / or humid climates, they undergo changes in appearance and texture due to melting and deliquescing, which can adversely affect their shelf life (i.e., the period during which the product remains suitable for consumption) and consumer acceptance of the product.
[0003] It is well known that starch-based and gum arabic-based sweet products are more heat-resistant and moisture-resistant than sweet products containing gelatin, but do not have the same organoleptic properties, especially the elasticity felt when chewing. The same problem exists with products based on pectin alone.
[0004] Carrageenan and gellan gum have a high level of high temperature resistance, but have the disadvantage of not being used in products with an acid or fruit base because the ingredients destroy their gel structure.
[0005] EP 2600734 Bl filed by the patentee describes a dessert product containing a gelatin / pectin / starch combination and a variety of possible sweeteners that can replace each other. This patent does not solve the technical problem of the stability of gelatin-based dessert products exposed to high temperatures.
[0006] US20110071119 solves this technical problem and describes an edible heat-resistant composition comprising a gelling agent, a sweetener and an active ingredient. The gelling agent can be starch or carrageenan and any combination of the above two ingredients with starch or pectin or gelatin.
[0007] The presence of the latter ingredient is explicitly described as an alternative ("Depending on the binder used, the gelling compound may comprise, for example, only one of the following formulations"). Furthermore, the sweetener in question is not limited to a particular type but can be either sugar or syrup.
[0008] ES2236768T3 (EP890358) describes a method for preparing a chewable candy that behaves like chewing gum during at least 1 minute of chewing and then is dissolved by saliva for swallowing. The chewable candy contains glucose syrup but no gelatin, pectin, sorbitol or starch. Summary of the invention
[0009] It has now been found that the problem of high temperature tolerance presented by sugary gelatin-based confectionery products can be effectively addressed by combining glucose syrups having a specific dextrose equivalent (DE) value, in particular 42 DE or 60 DE, with a gelling mixture consisting of pectin, gelatin and starch. The dextrose equivalent value is a measure of the reducing sugar content of carbohydrates expressed as a percentage on a dry basis relative to glucose.
[0010] Therefore, the object of the present invention is a sugar based chewable composition comprising a combination of starch, pectin and gelatin as gelling agents, and 42 or 60 DE glucose syrup.
[0011] The content of pectin is 0.1% to 0.5%, preferably 0.3% to 0.5% of the total weight of the composition; the content of gelatin is less than 6%, preferably 3 to 6%, and the content of starch is 3.5 to 20%, preferably 5 to 10%.
[0012] The gelatin is preferably a high bloom (250-300) gelatin, and for aerated products the percentage of gelatin is generally 3% to 6%, especially 3% to 5%, of the total weight of the composition, while for non-aerated products the percentage of gelatin is generally 5% to 6% of the total weight of the composition.
[0013] The starch is preferably potato starch or corn starch or a modified starch, preferably a starch modified by acid treatment.
[0014] The amount of glucose syrup is 20% to 30% by weight of the total composition.
[0015] 42DE glucose syrup is particularly suitable for preparing expanded gelatin, while 60DE glucose syrup can be conveniently used to prepare non-expanded gelatin.
[0016] In a preferred composition, sorbitol is used to keep the crystallinity of the product below 3% and to maintain the softness of the product during the entire storage period. The amount of sorbitol is preferably 0.1% to 5% of the total weight of the composition, more preferably 1% to 4% of the total weight of the composition.
[0017] In addition to the above mentioned ingredients, water is added, the water remaining in the soft candy to be sold at a percentage of 15% to 17% by weight of the total composition for expanded gelatin and 17% to 19% by weight for non-expanded gelatin.
[0018] The composition of the present invention may also contain flavoring agents, coloring agents, flavor enhancers and other ingredients commonly used in preparing confectionery products.
[0019] The composition of the invention may be aerated, ie expanded, according to the prior art, either mechanically or by blowing in air, carbon dioxide, nitrogen or other gases. The result is a structure comprising numerous microbubbles surrounded by the confectionery material.
[0020] The invention is illustrated by way of examples.
[0021] Example 1
[0022]
[0023]
[0024] Example 2
[0025]
[0026] Example 3
[0027]
Claims
1. A chewable candy composition comprising a combination of starch, pectin and gelatin as gelling agents and 42DE or 60DE glucose syrup as a sweetener.
2. A composition according to claim 1, wherein the amount of pectin is from 0.1% to 0.5% by weight of the total composition.
3. A composition according to claim 1 or 2, wherein the amount of gelatin is less than 6% by weight of the total composition.
4. A composition according to claim 3, wherein the amount of gelatin is 3% to 6% by weight of the total composition.
5. A composition according to any one of claims 1 to 4, wherein the amount of starch is from 3.5% to 20% by weight of the total composition.
6. A composition according to claim 5, wherein the amount of starch is from 5 to 10% by weight of the total composition.
7. A composition according to any one of claims 1 to 6, wherein the amount of glucose syrup is from 20% to 30% by weight of the total composition.
8. Composition according to the preceding claim, containing sorbitol as a wetting agent in a percentage ranging from 0.1% to 5% by weight of the total composition.