A low-sugar, moisture-proof sugar powder and its preparation method

Abstract

This invention belongs to the field of food ingredient technology and discloses a low-sugar, moisture-resistant sugar powder, comprising the following components by weight: 83 parts of low DE-value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% to 30% of the 83 parts by weight, and the remainder is solid corn syrup; 0.04 to 0.06 parts of sucralose; 0.08 to 0.12 parts of sodium citrate; 9 to 11 parts of vegetable oil; 0.3 to 0.5 parts of mono- and diglycerides of fatty acids; 0.3 to 0.5 parts of fumed silica; and 6.0 to 7.0 parts of hydroxypropyl distarch phosphate. The preparation method is also disclosed. The preparation process of this invention is simple, can be continuously produced, and the prepared product has uniform powder, excellent flowability, strong moisture resistance, and is suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food ingredient technology, specifically relating to a low-sugar, moisture-proof sugar powder and its preparation process. The sugar powder has a multi-level coating structure, high moisture resistance, and high stability, and is suitable for whipped cream piping, pastry decoration, and the surface of high-moisture pastries. Background Technology

[0002] Powdered sugar for baking decoration is a core ingredient for decorating the surface of Western-style pastries, cakes, and fruits. Traditional powdered sugar is mainly composed of granulated sugar and glucose, with only starch added for physical mixing. It has problems such as easy moisture absorption, easy clumping, easy melting after decoration, high sweetness, and monotonous taste, which cannot meet the needs of sugar control and healthy consumption.

[0003] Existing moisture-proof sugar powders mostly employ a simple mixing or single-coating process using glucose, oil, and modified starch. This results in discontinuous oil coating, easy oil seepage, and poor powder flowability, making them prone to collapsing, gelatinizing, and becoming sticky in high-humidity environments. Furthermore, these products generally have high sodium content and insufficient dietary fiber, making it difficult to simultaneously meet the multiple requirements of low sugar, high fiber, moisture resistance, good taste, and stability. Most products improve moisture resistance solely through physical mixing, lacking multi-stage structural design and quantitative evaluation methods, making it difficult to balance moisture-proof performance with sensory quality. Summary of the Invention

[0004] The first objective of the invention is to provide a low-sugar, moisture-proof sugar powder that, while reducing sugar content and increasing dietary fiber content, maintains a similar taste and decorative stability to traditional moisture-proof sugar powders, solving the problems of existing products such as moisture absorption and clumping, oil seepage, abrupt sweetness, and easy melting in high humidity.

[0005] The second objective of the invention is to provide a preparation process for low-sugar, moisture-proof sugar powder that is simple, can be produced continuously, and produces a product with uniform powder, excellent flowability, strong moisture resistance, and is suitable for industrial production.

[0006] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0007] A low-sugar, moisture-resistant powdered sugar, comprising, by weight:

[0008] A total of 83 parts of low DE value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% to 30% of the weight of the 83 parts, and the remainder is low DE value solid corn syrup;

[0009] Sucralose: 0.04–0.06 parts;

[0010] Sodium citrate: 0.08–0.12 parts;

[0011] Vegetable oil: 9-11 parts;

[0012] Mono- and diglyceride fatty acid esters: 0.3–0.5 parts;

[0013] Fumed silica: 0.3–0.5 parts;

[0014] Hydroxypropyl distarch phosphate (modified starch): 6.0–7.0 parts.

[0015] Preferably, the low-sugar moisture-proof sugar powder comprises, by weight, 83 parts of low DE value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% of the 83 parts by weight, and the remainder is solid corn syrup; 0.05 parts of sucralose; 0.1 parts of sodium citrate; 10 parts of vegetable oil; 0.4 parts of mono- and diglycerides of fatty acids; 0.4 parts of fumed silica; and 6.5 parts of hydroxypropyl distarch phosphate.

[0016] Preferably, the low DE value solid corn syrup is a solid corn syrup with a DE value of 38 to 42, the vegetable oil is a refined vegetable oil with a melting point of 52 degrees Celsius, and the mono- and diglyceride fatty acid esters are type 40 mono- and diglyceride fatty acid esters.

[0017] A process for preparing a low-sugar, moisture-resistant sugar powder includes the following steps:

[0018] a. Ingredient dissolution: Add low DE value solid corn syrup, polydextrose, sucralose and sodium citrate to purified water in proportion, with a solid-liquid ratio of 1:30 to 1:40, stir at 50 to 200 rpm until completely dissolved, and homogenize to obtain a transparent and uniform liquid.

[0019] b. Spray drying: The liquid material is spray dried, and the inlet air temperature (160~200℃) and outlet temperature (40~80℃) are controlled to obtain base powder with a moisture content of ≤2.0%, and then rapidly cooled to below 30℃ to obtain cooled base powder;

[0020] c. Oil phase pre-emulsification: Vegetable oil is mixed with mono- and diglyceride fatty acid esters in proportion, heated to 55-60℃ to melt and emulsify, and a uniform oil phase emulsion is obtained.

[0021] d. Atomization coating: The oil phase emulsion obtained in step c is atomized and sprayed onto the surface of the cooled base powder obtained in step b, and sprayed until completely coated while stirring at 50-150 rpm;

[0022] e. Anti-caking and dispersion: Add fumed silica to the coated powder obtained in step d in proportion, stir briefly at 150-200 rpm to make it uniformly adsorbed on the oil film surface of the coated powder;

[0023] f. Outer coating: Add hydroxypropyl distarch phosphate to the material obtained in step e in proportion, mix evenly at 50-150 rpm, and pass through a 20-40 mesh sieve to obtain the low-sugar, moisture-proof sugar powder product.

[0024] Preferably, in step a, the solid-liquid ratio is 1:35, and the stirring speed is 150 rpm; in step c, the temperature is heated to 57.5°C; in step d, the stirring speed is 100 rpm; in step e, the stirring speed is 180 rpm; and in step f, the stirring speed is 100 rpm, followed by passing through a 30-mesh sieve. These stirring speeds protect the multi-level structure of the product from damage.

[0025] Preferably, in step b, the inlet air temperature of the spray drying is 180°C, the outlet temperature is 60°C, and cooling and subsequent operations are carried out in an environment with a relative humidity of <35%.

[0026] Due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0027] This invention uses low-DE value solid corn syrup as the sugar backbone, compounded with polydextrose to form a low-sugar, high-fiber system. Combined with pre-emulsification spraying, step-by-step coating, and gradient temperature control processes, it constructs a four-level structure of sugar powder: core-membrane-layer-shell. This results in a product with comprehensive effects including low moisture absorption, anti-caking, high moisture resistance, delicate texture, pure sweetness, and no collapse under high humidity. Specifically:

[0028] 1. Low sugar and high fiber, with outstanding health attributes: It uses low DE value solid corn syrup as the sugar source, sucralose to make up for the sweetness, and 10% to 30% dietary fiber, reducing sugar without sacrificing taste.

[0029] 2. Strong moisture resistance due to multi-level structure: The four-level structure of core-membrane-layer-shell works together to provide triple protection of hydrophobicity, isolation and anti-caking, so that it will not melt, collapse or become sticky in high humidity environment.

[0030] 3. Low moisture absorption and anti-caking: The moisture absorption rate is significantly lower than that of ordinary sugar powder. It can be stored at room temperature for a long time without clumping and has excellent fluidity.

[0031] 4. Pure taste and natural sweetness: Sodium citrate masks the bitterness of sucralose, resulting in a mellow and natural sweetness; hydroxypropyl distarch phosphate is smooth and does not leave a sticky feeling in the mouth, and its sensory quality is close to that of traditional high-grade sugar powder.

[0032] 5. Stable emulsion coating: It uses mono- and diglyceride fatty acid esters, which have good compatibility with vegetable oils and form a continuous and uniform oil film that does not seep or agglomerate. Attached Figure Description

[0033] Figure 1 This is a characteristic image of the product of Embodiment 1 of the present invention dissolved in water at 25°C for 20 minutes;

[0034] Figure 2 This is a characteristic image of the product of Comparative Example 1 of this invention dissolved in water at 25°C for 20 minutes;

[0035] Figure 3 This is a characteristic image of the product of Comparative Example 2 of the present invention dissolved in water at 25°C for 20 minutes;

[0036] Figure 4 This is a characteristic image of the product of Comparative Example 3 of the present invention dissolved in water at 25°C for 20 minutes. Detailed Implementation

[0037] The present invention will be further illustrated below with reference to the embodiments.

[0038] Raw material sources: Low DE value solid corn syrup (DE value 38-42), provided by Weifang Shengtai Pharmaceutical Co., Ltd.; polydextrose, provided by Baolingbao Biotechnology Co., Ltd.; sucralose, provided by Anhui Jinhe Industrial Co., Ltd.; sodium citrate, provided by Shandong Yingxuan Industrial Co., Ltd.; refined vegetable oil with a melting point of 52 degrees Celsius, provided by Yihai Kerry Arawana Food Group Co., Ltd.; type 40 mono- and diglyceride fatty acid esters, provided by Henan Onist Food Co., Ltd.; fumed silica, provided by Shandong Zhonglian Chemical Co., Ltd.; hydroxypropyl distarch phosphate, provided by Greenmaier (Shandong) Food Ingredients Co., Ltd.

[0039] Example 1: (Polydextrose, i.e., dietary fiber, accounts for 10%)

[0040] a. Ingredient dissolution: 74.7 parts by weight of low DE value solid corn syrup (DE38-42), 8.3 parts by weight of polydextrose, 0.05 parts by weight of sucralose, and 0.1 parts by weight of sodium citrate were dissolved in purified water at a solid-liquid ratio of 1:35 and homogenized by stirring at 200 rpm.

[0041] b. The material obtained in step a is spray-dried at an inlet air temperature of 180℃ and an outlet temperature of 60℃ to obtain a base powder with a moisture content of ≤2.0%, and then rapidly cooled to ≤30℃ to obtain a cooled base powder.

[0042] c. Mix 10 parts by weight of 52°C refined vegetable oil and 0.4 parts by weight of type 40 mono- and diglyceride fatty acid esters, heat to 57.5°C to emulsify, and obtain a uniform oil phase emulsion.

[0043] d. Atomize the oil phase emulsion obtained in step c and spray it onto the surface of the cooled base powder obtained in step b, and spray it while stirring at 100 rpm until it is completely coated;

[0044] e. Add 0.4 parts by weight of fumed silica to the material obtained in step d and disperse by stirring at 180 rpm;

[0045] f. Add 6.5 parts by weight of hydroxypropyl distarch phosphate to the material obtained in step e, stir and mix thoroughly at 100 rpm, and then pass through a 30-mesh sieve to obtain the low-sugar, moisture-proof sugar powder product.

[0046] Example 2: (Polydextrose, i.e., dietary fiber, accounts for 20%)

[0047] a. Ingredient dissolution: 66.4 parts by weight of low DE value solid corn syrup (DE38-42), 16.6 parts by weight of polydextrose, 0.04 parts by weight of sucralose, and 0.12 parts by weight of sodium citrate were added to purified water and dissolved, with a solid-liquid ratio of 1:30. The mixture was then stirred at 50 rpm for homogenization.

[0048] b. The material obtained in step a is spray-dried at an inlet air temperature of 200℃ and an outlet temperature of 80℃ to obtain a base powder with a moisture content of ≤2.0%, and then rapidly cooled to ≤30℃ to obtain a cooled base powder;

[0049] c. Mix 9 parts by weight of 52°C refined vegetable oil and 0.5 parts by weight of type 40 mono- and diglyceride fatty acid esters, heat to 55°C for emulsification, and obtain a uniform oil phase emulsion.

[0050] d. Atomize the oil phase emulsion obtained in step c and spray it onto the surface of the cooled base powder obtained in step b, and spray it until it is completely coated while stirring at 50 rpm;

[0051] e. Add 0.3 parts by weight of fumed silica to the material obtained in step d and disperse by stirring at 150 rpm;

[0052] f. Add 6.0 parts by weight of hydroxypropyl distarch phosphate to the material obtained in step e, stir and mix thoroughly at 50 rpm, and then pass through a 20-mesh sieve to obtain the low-sugar, moisture-proof sugar powder product.

[0053] Example 3: (Polydextrose, i.e., dietary fiber, accounts for 30%)

[0054] a. Ingredient dissolution: 58.1 parts by weight of low DE value solid corn syrup (DE38-42), 24.9 parts by weight of polydextrose, 0.06 parts by weight of sucralose, and 0.08 parts by weight of sodium citrate were added to purified water and dissolved, with a solid-liquid ratio of 1:40. The mixture was then stirred at 50 rpm for homogenization.

[0055] b. The material obtained in step a is spray-dried at an inlet air temperature of 160℃ and an outlet temperature of 40℃ to obtain a base powder with a moisture content of ≤2.0%, and then rapidly cooled to ≤30℃ to obtain a cooled base powder.

[0056] c. Mix 11 parts by weight of 52-degree refined vegetable oil and 0.3 parts by weight of type 40 mono- and diglyceride fatty acid esters, heat to 60°C for emulsification, and obtain a uniform oil phase emulsion.

[0057] d. Atomize the oil phase emulsion obtained in step c and spray it onto the surface of the cooled base powder obtained in step b, and spray it while stirring at 150 rpm until it is completely coated;

[0058] e. Add 0.5 parts by weight of fumed silica to the material obtained in step d and disperse by stirring at 200 rpm;

[0059] f. Add 7.0 parts by weight of hydroxypropyl distarch phosphate to the material obtained in step e, stir and mix thoroughly at 150 rpm, and then pass through a 20-mesh sieve to obtain the low-sugar, moisture-proof sugar powder product.

[0060] Comparative Example 1:

[0061] A mixture was prepared by mixing 95 parts by weight of commercially available ordinary white sugar powder and 5 parts by weight of commercially available ordinary corn starch.

[0062] Comparative Example 2:

[0063] Steps c and d in Example 1 are removed, and fumed silica is directly added to the cooled base powder obtained in step b. The other steps are the same as in Example 1.

[0064] Comparative Example 3:

[0065] The hydroxypropyl distarch phosphate was replaced with ordinary acetylated starch (trade name: acetylated distarch phosphate, supplier: Zhengzhou Yukong Biotechnology Co., Ltd.), and the other steps were the same as in Example 1.

[0066] Comparative Example 4:

[0067] In Example 1, steps a and b are changed to directly mixing the dry powder of the material (removing the dissolution and spray drying processes), while the other steps are the same as in Example 1.

[0068] Test Example 1 (Moisture Absorption and Anti-caking Test)

[0069] Weigh 5.0g of the products obtained in Examples 1-3 and Comparative Examples 1-4 respectively, and place them in a constant temperature and humidity chamber at 25℃ and 75% relative humidity for 24 hours. Measure the moisture absorption rate (Pretreatment: Place a clean and dry weighing bottle in a 105℃ oven to constant weight, cool to room temperature, and weigh; record as m0. Sample weighing: Weigh approximately 5.0g of the sample to be tested, spread it evenly at the bottom of the weighing bottle, and weigh again; record as m1. High humidity exposure: Place the sample in a... The weighing bottle was placed in a constant temperature and humidity chamber at 25℃ and 75% relative humidity after being opened, and weighed after standing for 24 hours. The weighing bottle was then removed, immediately capped, placed in a desiccator to cool to room temperature, and weighed again, recorded as m2. The moisture absorption rate was calculated as (m2-m1) / (m1-m0)*100%), and the agglomeration level was assessed. The agglomeration levels were: 0 (no agglomeration), 1 (slight), 2 (significant), and 3 (severe agglomeration). The results are shown in Table 1.

[0070] Table 1. Results of moisture absorption and anti-caking properties of products from Examples 1-3 and Comparative Examples 1-4

[0071] sample Moisture absorption rate / % Clumping level Liquidity Example 1 0.70 Level 0 excellent Example 2 0.65 Level 0 excellent Example 3 0.61 Level 0 excellent Comparative Example 1 4.60 Level 3 Difference Comparative Example 2 2.35 Level 2 generally Comparative Example 3 1.22 Level 1 good Comparative Example 4 1.88 Level 2 generally

[0072] Test Example 2 (Stability Test of Decoration in High Humidity Environment)

[0073] The products obtained in Examples 1-3 and Comparative Examples 1-4 were sprinkled in equal amounts on the surface of fresh cream and placed at 25°C and 75% RH (relative humidity) for 2 hours. The condition was observed and the results are shown in Table 2.

[0074] Table 2. Decorative stability of products from Examples 1-3 and Comparative Examples 1-4 in high humidity environments

[0075] sample state Example 1 It does not melt, does not collapse, does not become sticky, and the pattern remains intact. Example 2 It does not melt, does not collapse, does not become sticky, and the pattern remains intact. Example 3 It does not melt, does not collapse, does not become sticky, and the pattern remains intact. Comparative Example 1 Rapid melting, gelatinization, and collapse Comparative Example 2 Moisture-absorbing and sticky, slightly collapsed Comparative Example 3 Sticky surface, slight collapse Comparative Example 4 Uneven clumping, localized melting

[0076] Test Example 3 (Sensory Evaluation)

[0077] Twenty trained sensory evaluators were selected to score the products of Examples 1-3 and Comparative Examples 1-4 (out of 10) based on the purity of sweetness, smoothness, bitterness, oiliness, and overall palatability. The results are shown in Table 3.

[0078] Table 3 Sensory evaluation results of products from Examples 1-3 and Comparative Examples 1-4 (n=20, average score)

[0079] sample Pure sweetness Fineness Bitterness / Oily feeling Overall palatability Example 1 9.4 9.5 0.1 9.4 Example 2 9.5 9.6 0.1 9.5 Example 3 9.4 9.5 0.1 9.4 Comparative Example 1 7.2 7.0 0.8 7.0 Comparative Example 2 7.5 7.3 0.7 7.2 Comparative Example 3 7.8 7.6 0.3 7.5 Comparative Example 4 7.3 6.9 0.5 6.8

[0080] Test Example 4 (Comparison of Aqueous Phase Dispersion and Dissolution States)

[0081] Take approximately 1g of the product from Example 1 and Comparative Examples 1-4 respectively, and slowly sprinkle it into a cup containing 150mL of water at a water temperature of 25℃; let it stand and observe the state of the samples in the water. The observation results are shown in Table 4 and Appendix. Figure 1-4 .

[0082] Table 4 Results of dispersion and dissolution states of the products in water in Example 1 and Comparative Examples 1-4

[0083] sample initial state Dissolution characteristics Example 1 The powder floats in large clumps with no obvious settling, and the particle structure is intact. The water was clear; the particles were slowly wetted and retained their particle shape after 20 minutes, with only slight dissolution at the edges. Comparative Example 1 Some powders settled rapidly Dissolves rapidly, starch granules sink to the bottom, and the water becomes slightly turbid. Comparative Example 2 Powder aggregates in large quantities, with some floating. The particles quickly wet and disintegrate; some clumps remain insoluble while others dissolve, resulting in noticeable turbidity in the water. Comparative Example 3 The powder exhibits slight agglomeration, with some particle clusters and a small amount of floating matter. The particles gradually disintegrate, causing the water to become slightly turbid. Comparative Example 4 The powder slightly agglomerates, with small clumps, and the surrounding fine powder dissolves and aggregates into a film. The small clumps gradually dissolved, and the water became moderately turbid.

[0084] Test Results Summary

[0085] Through the above four tests, it can be seen that the product of the present invention has the following advantages compared with the comparative product:

[0086] 1. Significant moisture-proof and anti-caking effect: The product prepared by this invention has a multi-level structure, and its moisture absorption rate is much lower than that of the comparative product. It does not melt or collapse in high humidity.

[0087] 2. More stable performance: Using mono- and diglyceride fatty acid esters as emulsifiers, it has good compatibility and emulsification stability with oils and fats. It can form a continuous, dense and uniform hydrophobic coating film on the surface of the powder, effectively avoiding local oil seepage, particle adhesion and powder agglomeration, and significantly improving the structural integrity and storage stability of the product.

[0088] 3. Excellent flowability and taste: The powder is loose and delicate, with a natural sweetness and no off-flavors. Overall palatability is superior to traditional high-quality powdered sugar.

[0089] It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. A low-sugar, moisture-proof sugar powder, characterized in that: By weight, it includes: 83 parts of low DE value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% to 30% of the weight of the 83 parts, and the remainder is solid corn syrup; sucralose: 0.04 to 0.06 parts; sodium citrate: 0.08 to 0.12 parts; vegetable oil: 9 to 11 parts; mono- and diglycerides of fatty acids: 0.3 to 0.5 parts; fumed silica: 0.3 to 0.5 parts; and hydroxypropyl distarch phosphate: 6.0 to 7.0 parts.

2. The low-sugar, moisture-proof sugar powder as described in claim 1, characterized in that: The low-sugar, moisture-proof sugar powder comprises, by weight: 83 parts of low DE value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% of the 83 parts by weight, and the remainder is solid corn syrup; 0.05 parts of sucralose; 0.1 parts of sodium citrate; 10 parts of vegetable oil; 0.4 parts of mono- and diglycerides of fatty acids; 0.4 parts of fumed silica; and 6.5 parts of hydroxypropyl distarch phosphate.

3. The low-sugar, moisture-proof sugar powder as described in claim 1, characterized in that: The low DE value solid corn syrup is a solid corn syrup with a DE value of 38 to 42, the vegetable oil is a refined vegetable oil with a melting point of 52 degrees Celsius, and the mono- and diglyceride fatty acid esters are type 40 mono- and diglyceride fatty acid esters.

4. The preparation process of the low-sugar, moisture-proof sugar powder as described in claim 1, characterized in that: Includes the following steps: a. Ingredient dissolution: Add low DE value solid corn syrup, polydextrose, sucralose and sodium citrate to purified water in proportion, with a solid-liquid ratio of 1:30 to 1:40, stir at 50 to 200 rpm until completely dissolved, and homogenize to obtain a transparent and uniform liquid. b. Spray drying: The liquid material is spray dried, with the inlet air temperature controlled at 160-200℃ and the outlet temperature at 40-80℃, to obtain a base powder with a moisture content of ≤2.0%, and then rapidly cooled to below 30℃ to obtain cooled base powder; c. Oil phase pre-emulsification: Vegetable oil is mixed with mono- and diglyceride fatty acid esters in proportion, heated to 55-60℃ to melt and emulsify, and a uniform oil phase emulsion is obtained. d. Atomization coating: The oil phase emulsion obtained in step c is atomized and sprayed onto the surface of the cooled base powder obtained in step b, and sprayed until completely coated while stirring at 50-150 rpm; e. Anti-caking and dispersion: Add fumed silica to the coated powder obtained in step d in proportion, stir briefly at 150-200 rpm to make it uniformly adsorbed on the oil film surface of the coated powder; f. Outer coating: Add hydroxypropyl distarch phosphate to the material obtained in step e in proportion, mix evenly at 50-150 rpm, and pass through a 20-40 mesh sieve to obtain the low-sugar, moisture-proof sugar powder product.

5. The preparation process of the low-sugar, moisture-proof sugar powder as described in claim 4, characterized in that: In step a, the solid-liquid ratio is 1:35 and the stirring speed is 200 rpm; in step c, the temperature is heated to 57.5°C; in step d, the stirring speed is 100 rpm; in step e, the stirring speed is 180 rpm; in step f, the stirring speed is 100 rpm, and the mixture is passed through a 30-mesh sieve.

6. The preparation process of the low-sugar, moisture-proof sugar powder as described in claim 4, characterized in that: In step b, the inlet air temperature of the spray dryer is 180°C, the outlet temperature is 60°C, and it is cooled in an environment with a relative humidity of <35%.

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