Reduced sugar confectionery

Abstract

The present invention relates to reduced sugar confectionery products, such as gummy candies and marshmallows. In particular, the present invention describes a composition of gelatin and short-chain fructooligosaccharides, and a method of manufacturing a confectionery product comprising gelatin and short-chain fructooligosaccharides. The composition is particularly useful for reduced sugar gummy candies or marshmallows.

Description

Technical Field

[0001] This invention relates to low-sugar confectionery products. Specifically, the invention describes a composition of gelatin and short-chain fructooligosaccharides, and a method for manufacturing confectionery products comprising gelatin and short-chain fructooligosaccharides. This composition is specifically used in low-sugar gel candies or marshmallows. Background Technology

[0002] Traditionally, sweet candies such as gelatin or marshmallows are made by boiling a mass of sugar-based ingredients and adding gelling agents such as gelatin. Sugar is relatively high in calories and causes a rapid rise in blood sugar, which is undesirable for weight-conscious consumers and / or people with or at risk of developing diabetes.

[0003] Therefore, there is always a need to develop sugar-reduced or low-sugar alternatives. Sugar substitutes, also known as artificial sweeteners or sugar substitutes, have been described and used, such as aspartame, saccharin, and sucralose. These compounds are typically sweeter, so only small amounts are needed to achieve the same sweetness, thus significantly reducing calorie intake. Artificial sweeteners generally do not cause a rise in blood sugar, or at least the rise is very small.

[0004] While sugar can be directly replaced by artificial sweeteners in some applications, this is more challenging for confectionery products because sugar is often a larger component. Eliminating sugar in confectionery by replacing it with artificial sugar can significantly alter product characteristics in undesirable ways. Adding fillers can mitigate this change to some extent, but fillers themselves may still have undesirable properties and may not necessarily bring the confectionery product to the desired appropriate characteristics. An example is described in US 9,095,157B2, which describes a gel-like, low-calorie sweetened confectionery product containing a strong sweetener and a filler. Another example is described in Cebin et al., Polymers 2024, 16, 259, which tested low-sugar and sugar-free alternatives for gel-like candies using stevia as an artificial sweetener to replace sucrose. Another alternative route is to use polyol-based sweeteners, as they generally have a sweetness comparable to sugar but are less digestible and therefore contribute less to calorie intake. However, a problem associated with the use of polyols (such as xylitol and / or maltitol, which are often used to replace sugar) is that polyols have a laxative effect, which is obviously undesirable in confectionery. Furthermore, this laxative effect needs to be indicated on the product packaging, which is also undesirable.

[0005] FR3103683A1 relates to low-sugar foods containing fructooligosaccharides. Martins et al. (Frontiers in Nutrition, May 2019, Vol. 6, Article 78) relate to the production and use of fructooligosaccharides and galactooligosaccharides.

[0006] Therefore, there is a need for improved compositions that provide better low-sugar or sugar-free alternatives to polyol-independent confectionery products. This need, as well as others, is met by the products and methods described in the appended claims. Summary of the Invention

[0007] In a first aspect, the present invention relates to a sugar-reduced gel candy, comprising

[0008] -5 to 9% w / w gelatin;

[0009] - At least 10% w / w short-chain fructooligosaccharides; and

[0010] -water,

[0011] The short-chain fructooligosaccharides described herein have a degree of polymerization between 3 and 7, and

[0012] The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

[0013] In a second aspect, the present invention relates to a method for manufacturing sugar-reduced gel candies, the method comprising:

[0014] (a) Dissolve gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0015] (b) Boiling a solution of short-chain fructooligosaccharides in water at a temperature of 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C, to obtain a cooled solution of short-chain fructooligosaccharides.

[0016] (c) Add the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture;

[0017] (d) Optionally, one or more of the following may be added to the gelatin short-chain fructooligosaccharide mixture: sweetener, acid, flavoring agent, coloring agent, vitamin, nutritional supplement or collagen peptide;

[0018] This further includes the following steps:

[0019] (e1) The gelatin short-chain oligofructose mixture is deposited in a mold, and the mold containing the gelatin short-chain oligofructose mixture is cooled and set for at least 12 hours to obtain a sugar-reduced confectionery product;

[0020] The short-chain fructooligosaccharides have a degree of polymerization between 3 and 7, and

[0021] The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

[0022] In a third aspect, the present invention relates to sugar-reduced gel candies obtained or obtainable by the method defined in the second aspect of the present invention.

[0023] In a fourth aspect, the present invention relates to the use of short-chain fructooligosaccharides as sugar substitutes in gel candies, said gel candies comprising:

[0024] -5 to 9% w / w gelatin;

[0025] - At least 10% w / w short-chain fructooligosaccharides; and

[0026] -water,

[0027] The short-chain fructooligosaccharides have a degree of polymerization between 3 and 7, and

[0028] The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

[0029] This article further discloses a sugar-reduced gelatin confectionery product comprising 3 to 15% w / w gelatin; at least 10% w / w short-chain fructooligosaccharides; and water.

[0030] A method for manufacturing sugar-reduced confectionery products is further disclosed, the method comprising: (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin; (b) boiling a solution of short-chain fructooligosaccharides in water at 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C to obtain a cooled solution of short-chain fructooligosaccharides; (c) adding the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture; and (d) optionally adding one or more of the following to the gelatin-short-chain fructooligosaccharide mixture: sweetener, acid, flavoring agent, coloring agent, vitamin, nutritional supplement, or collagen peptide.

[0031] Further disclosure is made of sugar-reduced confectionery products obtained or available according to methods broadly defined herein.

[0032] This article further discloses the use of short-chain fructooligosaccharides as a sugar substitute in gelatin-based confectionery products, which include:

[0033] -0.5 to 15% w / w gelatin;

[0034] - At least 10% w / w short-chain fructooligosaccharides; and

[0035] -water. Attached Figure Description

[0036] Figure 1 The measured properties of gel candies made with polydextrose are described: firmness, elasticity, hardness, and cohesiveness. The provided example is compared with a reference gummy candy made with sucrose and 40DE glucose syrup. This composition contains 12% polydextrose, equivalent to a sugar level of 40 g / 100 g gummy candy.

[0037] Figure 2 The measured properties of gel candies made with inulin syrup are depicted: firmness, elasticity, hardness, and cohesiveness. The provided examples are compared with reference gummies made with sucrose and 40DE glucose syrup. The top figure depicts a composition with a sugar level of 40 g / 100 g gummies (21% inulin syrup), and the bottom figure depicts a composition with a sugar level of 30 g / 100 g gummies (50% inulin syrup).

[0038] Figure 3 The measured properties of gel candies made from soluble corn fiber are described: firmness, elasticity, hardness, and cohesiveness. The provided examples are compared with reference gummies made from sucrose and 40DE glucose syrup.

[0039] Figure 4 The measured properties of gel candies made from soluble and insoluble corn / potato fiber are described: firmness, elasticity, hardness, and cohesiveness. The examples provided are compared with reference gummies made from sucrose and 40DE glucose syrup.

[0040] Figure 5 The measured properties of gel candies made from soluble chickpea / corn fiber are described: firmness, elasticity, hardness, and cohesiveness. The provided examples are compared with reference gummies made from sucrose and 40DE glucose syrup.

[0041] Figure 6 The measured properties of gel candies made with maltodextrin are described: firmness, elasticity, hardness, and cohesiveness. The provided examples are compared with reference gummies made with sucrose and 40DE glucose syrup.

[0042] Figure 7The measured properties of gel candies made with short-chain fructooligosaccharides are depicted: firmness, elasticity, hardness, and cohesiveness. The provided examples are compared with reference gummies made with sucrose and 40DE glucose syrup. The top graph depicts a sugar content of 40%, the middle graph shows a sugar content of 30%, and the bottom graph shows a sugar content of 5%.

[0043] Figure 8 The measured properties of marshmallows made with inulin powder are described: compactness, elasticity, and hardness. The provided examples are compared with a reference marshmallow made with sucrose and 60DE glucose syrup.

[0044] Figure 9 The measured properties of marshmallows made with polydextrose are described: compactness, elasticity, and hardness. The provided examples are compared with a reference marshmallow made with sucrose and 60DE glucose syrup.

[0045] Figure 10 The measured properties of marshmallows made with short-chain fructooligosaccharides are described: compactness, elasticity, and hardness. The provided examples are compared with a reference marshmallow made with sucrose and 60DE glucose syrup. Detailed Implementation

[0046] definition

[0047] This disclosure contains material protected by copyright (such as, but not limited to, diagrams, photographs of devices, or any other aspect of this submission that is or may be protected by copyright in any jurisdiction). The copyright holder does not object to any faxed copy of the patent document or patent disclosure in the form of a patent office patent file or record; however, otherwise, the copyright holder retains all copyrights.

[0048] Various terms used in connection with the methods, compositions, uses, and other aspects of this invention are used in this specification and claims. Unless otherwise stated, these terms should have their ordinary meaning in the technical field to which this invention pertains. Other specifically defined terms should be interpreted in accordance with the definitions made herein. Although any methods and materials similar to or equivalent to those described herein may be used in the testing practice of this invention, preferred materials and methods are described.

[0049] For the purposes of this invention, the following terms are defined below.

[0050] Unless the context clearly specifies otherwise, as used herein, the singular forms “a,” “an,” and “the” include plural indicators. For example, a method of administering a pharmaceutical agent includes administering multiple molecules (e.g., 10, 100, 1000, 10000, 100000, 100000, or 1000000 or more molecules).

[0051] As used herein, the terms “about” and “approximately” when referring to measurable values ​​(such as quantities, time periods, etc.) are intended to cover variations of ±20% or ±10% from the specified value, more preferably ±5%, more preferably ±1%, and more preferably ±0.1%, provided that such variations are suitable for carrying out the disclosed invention. Unless the context clearly specifies otherwise, all numerical values ​​provided herein include those modified by the term “about”.

[0052] As used herein, “and / or” means that one or more of the stated circumstances occur alone, or in combination with at least one of the stated circumstances, up to and including all of the stated circumstances.

[0053] As used herein, “at least” a specific value means that specific value or greater. For example, “at least 2” should be understood as the same as “2 or greater,” i.e., 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, etc. As used herein, the term “at most” a specific value means that specific value or less. For example, “at most 5” should be understood as the same as “5 or less,” i.e., 5, 4, 3, … -10, -11, etc.

[0054] As used herein, “including” or “comprises” should be interpreted as inclusive and open-ended, not exclusive. Specifically, the term and its variations refer to including the specified feature, step, or component. These terms should not be construed as excluding the presence of other features, steps, or components. It also covers the more restrictive “consisting of”.

[0055] As used herein, "conventional technique" or "method known to those skilled in the art" refers to a situation in which those skilled in the art can understand the implementation of conventional techniques used in the methods of the present invention.

[0056] As used herein, “exemplary” or “for example” means “as an example, instance, or illustration” and should not be construed as excluding other configurations, including those disclosed herein.

[0057] In this disclosure, aspects of the invention may be presented in a range format. It should be understood that the range format is for convenience only and should not be construed as limiting the scope of the invention. The description of a range should be considered as specifically disclosing all possible subranges and individual numerical values ​​within that range, including both integers and non-integers. For example, a range description such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., and individual numbers within that range, such as 1, 2, 2.7, 3, 4, 5, 5.3, 6, etc. This applies regardless of the width of the range.

[0058] This invention is defined herein and specifically in the appended claims. Subject matter not included within the scope of the claims does not constitute part of the invention claimed herein.

[0059] It is conceivable that any method, use, or composition described herein can be practiced in correspondence with any other method, use, or composition described herein. The embodiments or preferences discussed in the context of the methods, uses, and / or compositions of this invention can also be used with any other method, use, or composition described herein. Therefore, embodiments or preferences associated with a method, use, or composition can also be applied to other methods, uses, and compositions of this invention.

[0060] Any treatment methods mentioned in the specification refer to the methods by which the compounds, pharmaceutical compositions, and drugs of the present invention are used as therapies to treat the human (or animal) body.

[0061] This invention relates primarily to improved compositions for manufacturing reduced-sugar confectionery products (e.g., candies, such as gel candies or marshmallows). Candies are characterized by their high sugar content. To make candies healthier and improve nutrition labels on packaging, it is always necessary to reduce the sugar content of candies while maintaining their flavor and texture. Various sugar substitutes are known and used in the food industry. Commonly used sugar substitutes are polyol-based sweeteners, also known as sugar alcohols. Polyols are neither sugars nor alcohols, and compared to sugars, they are generally lower in calories because they are not easily absorbed by the body. Polyols are typically sweet. Some well-known examples include xylitol, mannitol, and sorbitol. A major drawback of polyols is that they tend to have a laxative effect, so when added to confectionery products, the product needs to be labeled "may have a laxative effect." Therefore, there is a desire for sugar substitutes that do not have a laxative effect. Although non-polyol sugar substitutes are known, replacing most of the sugar in candy with non-polyol sugar substitutes often leads to undesirable product characteristics, such as color deviation, excessive viscosity (preventing proper processing), or deviations in the final product texture (e.g., too hard, too sticky). These changes in characteristics can be difficult to predict.

[0062] The inventors have now discovered that short-chain fructooligosaccharides can be used in large quantities to replace sugar in various confectionery products without adversely affecting the color, viscosity, and texture of the final product. Therefore, a first aspect of the invention relates to a sugar-reduced gelatin confectionery product comprising 0.5 to 15% w / w gelatin; at least 10% w / w short-chain fructooligosaccharides; and water.

[0063] As used herein, the term confectionery products preferably refers to sweet, gelatin-based confectionery products, and more preferably to gelatin-based confectionery products. Non-limiting examples include gelatin candies and marshmallows. Therefore, embodiments of the invention relate to a gelatin-based confection comprising 0.5 to 15% w / w gelatin; at least 10% w / w short-chain fructooligosaccharides; and water.

[0064] In an embodiment, the present invention relates to a sugar-reduced gel candy, comprising...

[0065] -5 to 9% w / w gelatin;

[0066] - At least 10% w / w short-chain fructooligosaccharides; and

[0067] -water,

[0068] The short-chain fructooligosaccharides described herein have a degree of polymerization between 3 and 7, and

[0069] The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

[0070] In this document, the terms short-chain fructooligosaccharides (FOS) are used interchangeably. FOS can be produced by the degradation of inulin or polyfructose (polymers of D-fructose residues linked by β(2→1) bonds, with terminal α(1→2) linked D-fructose). The degree of polymerization of inulin ranges from 10 to 60. Inulin can be enzymatically or chemically degraded into a mixture of oligosaccharides, the general structure of which is Glu–Fru n (abbreviated as GF) n ) and Fru m (F m ), where n and m are in the range of 1 to 7 (corresponding to GF). n The degree of polymerization ranges from 2 to 8. Alternatively, FOS is prepared by transfructylation of sucrose by β-fructosylase of Aspergillus niger or Aspergillus. The general formula of the resulting mixture is GF. n , where n ranges from 1 to 5 (corresponding to a degree of polymerization range of 2 to 6).

[0071] It should be understood that by adjusting the composition and changing the production method, the above composition can be used to produce different types of candies. For example, gel candies can be produced by adding 5-10% gelatin and casting the composition into a mold to set it. Marshmallow-type candies (blown candy products) can be produced by adding 1-5% gelatin during the production process and blowing air into the composition, for example, through a tapping step.

[0072] As used herein, gelatinous candies, also known as jelly desserts, refer to a broad class of gelatin-based chewable desserts. Non-limiting examples include gummy bears and jelly babies. As used herein, the term gelatinous candy is intended to refer to a type of confectionery product containing sugar, water, and gelatin as its main ingredients. (Non-reduced sugar) gelatinous candies typically contain 45-75% sugar, 5-10% gelatin, 15-25% water, and small amounts of colorings, flavorings, and acids. In the reduced sugar candies presented herein, at least a portion of the sugar in the above composition is replaced by short-chain fructooligosaccharides as described herein.

[0073] As used herein, the terms "blown candy product" and "marshmallow" are used interchangeably to refer to a gelatin-based, foamy candy product. As used herein, the terms "blown candy product" or "marshmallow" are intended to refer to a type of candy product containing sugar, gelatin, and water as its main ingredients. (Non-reduced sugar) marshmallows typically contain 14-20% water, 1-5% gelatin, and 60-85% sugar, along with optional flavorings (e.g., vanilla extract) and egg whites or protein. In the reduced sugar candies presented herein, at least a portion of the sugars in the above composition is replaced with short-chain fructooligosaccharides as described herein.

[0074] As used herein, degree of polymerization refers to the number of monomer subunits in a macromolecule. In this context, subunits typically refer to the number of sucrose and fructose subunits in fructooligosaccharides. Therefore, as used herein, the term short-chain fructooligosaccharides refers to Glu–Fructooligosaccharides with a degree of polymerization <10. n Therefore, the structure is Glu-Fru n (GF n The degree of polymerization of the oligomer of ) is n+1. It should be understood that the term short-chain fructooligosaccharides may refer to compositions of fructooligosaccharides of different lengths; in this case, preferably, almost all fructooligosaccharides have a degree of polymerization <10. Therefore, short-chain fructooligosaccharides can be represented by chemical formula I:

[0075] Formula I

[0076] Where n is an integer in the range of 0 to 6, corresponding to the degree of aggregation in the range of 3 to 9.

[0077] In a preferred embodiment, the short-chain fructooligosaccharide has a degree of polymerization between 3 and 7. Therefore, in this embodiment, the short-chain fructooligosaccharide is represented by Formula I, where n is an integer in the range of 0 to 4.

[0078] In practice, the term short-chain fructooligosaccharides (FOS) often refers to a mixture of different components, meaning that the composition typically contains fructooligosaccharides of varying chain lengths. When expressed in ranges (e.g., short-chain fructooligosaccharides can be represented by Formula I, where n ranges from 0 to 6; or short-chain fructooligosaccharides with a degree of polymerization ranging from 3 to 9), it is assumed that substantially all (e.g., at least 90%, preferably at least 95%, at least 98%, at least 99%, or 100%) of the length of this fructooligosaccharide is within the specified range, allowing for the presence of some longer or shorter impurities. Therefore, when referring to fructooligosaccharides, the chain length may also be expressed, for example, as the average or median degree of polymerization (or the average or mean of n in Formula I), or the composition may be defined according to the relative contribution of each different component.

[0079] Therefore, in the embodiments, the short-chain fructooligosaccharides can be represented by chemical formula I, wherein the average value n of the short-chain fructooligosaccharides is between 0 and 6, preferably between 1 and 5, more preferably between 2 and 4, and preferably, at least 90%, preferably at least 95%, at least 98%, at least 99%, or 100% of the length of the fructooligosaccharides is such that n is in the range of 0 to 6. Alternatively, in the embodiments, the short-chain fructooligosaccharides can be represented by chemical formula I, wherein the average degree of polymerization n of the short-chain fructooligosaccharides is between 3 and 9, preferably between 4 and 8, more preferably between 5 and 7, and preferably, at least 90%, preferably at least 95%, at least 98%, at least 99%, or 100% of the fructooligosaccharides have a degree of polymerization between 3 and 9.

[0080] The short-chain fructooligosaccharides tested in this article have a degree of polymerization between 3 and 7 and comprise the following composition: 33-41% Glu-Fru2 (degree of polymerization: 3), 44-51% Glu-Fru3 (degree of polymerization: 4), and 12-20% Glu-Fru4 (degree of polymerization: 5), and optionally small amounts of Glu-Fru5 and Glu-Fru6 (degrees of polymerization: 6 and 7, respectively). Therefore, in embodiments, the short-chain fructooligosaccharides comprise 25-50% (preferably 28-47%, more preferably 30-44%, most preferably 33-41%) of Glu-Fru2, 35-70% (preferably 38-65%, more preferably 41-60%, most preferably 44-51%) of Glu-Fru3, and 5-25% (preferably 8-23%, more preferably 10-22%, most preferably 12-20%) of Glu-Fru4, based on the total weight of the short-chain fructooligosaccharides. Therefore, in the embodiments, the short-chain fructooligosaccharides comprise 25-50% (preferably 28-47%, more preferably 30-44%, most preferably 33-41%) of short-chain fructooligosaccharides represented by Formula I (where n is 0) by weight of the total amount of short-chain fructooligosaccharides, 35-70% (preferably 38-65%, more preferably 41-60%, most preferably 44-51%) of short-chain fructooligosaccharides represented by Formula I (where n is 1) and 5-25% (preferably 8-23%, more preferably 10-22%, most preferably 12-20%) of short-chain fructooligosaccharides represented by Formula I (where n is 2). For example, short-chain fructooligosaccharides contain 25%, 30%, 35%, 40%, 45%, or 50% Glu-Fru2 or short-chain fructooligosaccharides represented by Formula I (where n is 0); and / or short-chain fructooligosaccharides contain 35%, 40%, 45%, 50%, 55%, 60%, or 70% Glu-Fru3 or short-chain fructooligosaccharides represented by Formula I (where n is 1); and / or short-chain fructooligosaccharides contain 5%, 10%, 15%, 20%, or 55% Glu-Fru4 or short-chain fructooligosaccharides represented by Formula I (where n is 2). Short-chain fructooligosaccharides may further contain Glu-Fru5 and Glu-Fru6. It is worth noting that the formula Glu-Fru... n The sum of the relative contributions of all components (where n ranges from 2 to 7) is 100%, or between 90-100%, preferably between 95-100%, more preferably between 98-100%, more preferably between 99-100%, and most preferably 100%.

[0081] In this embodiment, the confectionery product (e.g., gel candy or marshmallow) contains at least 10% w / w short-chain fructooligosaccharides, preferably at least 20%, more preferably at least 30%, at least 40%, or even at least 50%. In this embodiment, the content (% w / w) of short-chain fructooligosaccharides is 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, or greater % w / w. In this embodiment, the confectionery product does not contain any additional fillers. In other words, the short-chain fructooligosaccharides described herein are the only component in the composition that acts as a fiber and / or sugar substitute.

[0082] It should be understood that confectionery products (such as jelly candies or marshmallows) contain water, 0.5% to 15% w / w gelatin, and at least 30% w / w short-chain fructooligosaccharides, but may contain other ingredients to improve flavor or appearance. Therefore, in embodiments, confectionery products (such as jelly candies or marshmallows) contain 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 11, 12, 13, 14, or 15% w / w gelatin. In the embodiments, the confectionery product contains at least 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50% or greater w / w of short-chain fructooligosaccharides. In the embodiments, the confectionery product further contains one or more of the following: sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides. Suitable sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides are known to those skilled in the art.

[0083] In the embodiments, the confectionery product is a gelatinous candy and contains 5% to 9% w / w gelatin, preferably 6% to 8% w / w gelatin, such as 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, or 9% w / w gelatin. In the embodiments, the gelatinous candy contains at least 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50% or greater w / w short-chain fructooligosaccharides. In the embodiments, the gel candy further comprises one or more of the following: sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides. Suitable sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides are known to those skilled in the art.

[0084] In the implementation scheme, the confectionery product is a blown confectionery product such as marshmallow and contains 3% to 5% w / w gelatin, preferably 3% to 4% w / w gelatin, such as 3%, 3.5%, 4%, 4.5% or 5% w / w gelatin.

[0085] As used herein, the term gelatin refers to hydrolyzed collagen, also known as collagen hydrolysate. Gelatin can be an acid hydrolysate (type A) or an alkaline hydrolysate (type B) of collagen, but type A (acid hydrolysate) is preferred. For the purposes of this invention, gelatin preferably refers to a gelatin product with a Bloom value between 125 and 325 grams, more preferably between 150 and 300 grams, even more preferably between 175 and 300 grams, even more preferably between 200 and 300 grams, and most preferably between 225 and 275 grams.

[0086] Bloom value can be determined using common techniques by measuring the number of grams required to depress the gel surface 4 mm at a specific temperature using a specified plunger (typically 0.5 inches in diameter) without causing it to break. This number of grams is called the Bloom value. For example, to perform a Bloom test on gelatin, a 6.67% gelatin solution is held at 10°C for 17-18 hours before testing.

[0087] In the implementation scheme, the confectionery products (e.g., gel candies or marshmallows) do not contain polyols, or contain only very small amounts of polyols, such as less than 3% w / w, preferably less than 2.5%, 2%, 1.5%, 1%, 0.5%, or even less than 0.25% w / w.

[0088] In the embodiments, the confectionery products have a reduced sugar content. Preferably, the sugar content is reduced by at least 10% relative to a typical reference of a sugar-free alternative, more preferably by 20%, 30%, 40%, or even 50% or more. Therefore, the total sugar content is preferably 40% or less of the weight of the confectionery product, more preferably 30% or less, or even 20%, 10%, or less. Preferably, the reduced sugar content should not result in a change in properties.

[0089] Therefore, preferably, the sugar-reduced confectionery (when it is a gel candy) has a firmness between 140 g and 170 g (measured by a TAXT-plus texture analyzer from Stable MicroSystems using a spherical stainless steel ¼ "P / 0.25S texture probe), and / or an elasticity between 73% and 83% (measured by a TAXT-plus texture analyzer from Stable MicroSystems using a spherical stainless steel ¼ "P / 0.25S texture probe), and / or a hardness between 1100 g and 1400 g (measured by a TAXT-plus texture analyzer from Stable MicroSystems using a stainless steel cylindrical P0.3 texture probe), and / or a cohesive force of 650 and 800 g*s (measured by a TAXT-plus texture analyzer from Stable MicroSystems using a stainless steel cylindrical P0.3 texture probe).

[0090] Therefore, preferably, the sugar-reduced confectionery (when it is marshmallow) has a firmness between 85 g and 110 g (measured using a spherical stainless steel 1 / 2" P / 0.5S texture probe on a TAXT-plus texture analyzer from Stable MicroSystems), and / or an elasticity between 60% and 75% (measured using a spherical stainless steel 1 / 2" P / 0.5S texture probe on a TAXT-plus texture analyzer from Stable MicroSystems), and / or a hardness between 200 g and 280 g (measured using an HDP / VB (Volodkevitch bite forceps) probe on a TAXT-plus texture analyzer from Stable MicroSystems).

[0091] The above-described compositions can be manufactured by those skilled in the art using common techniques based on the provided formulation. Exemplary manufacturing methods are described below to further illustrate the invention, but these methods should not be construed as limiting the invention.

[0092] One aspect of this document is a method for manufacturing sugar-reduced confectionery products, the method comprising:

[0093] (a) Dissolve gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0094] (b) Boiling a solution of short-chain fructooligosaccharides in water at a temperature of 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C to obtain a cooled solution of short-chain fructooligosaccharides.

[0095] (c) Add the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture;

[0096] (d) Optionally, one or more of the following may be added to the gelatin short-chain fructooligosaccharide mixture: sweetener, acid, flavoring agent, coloring agent, vitamin, nutritional supplement or collagen peptide.

[0097] Preferably, steps ac and optional steps d and e are performed in alphabetical order (see below).

[0098] It should be understood that the above process can serve as a general basis for manufacturing different kinds of confectionery products (candies, such as but not limited to jelly candies and marshmallows), and subsequent processing can be performed on the intermediate products obtained after step (c).

[0099] For example, when the method is used to manufacture gel-like confectionery products (e.g., gel candies), the method may also include the following steps:

[0100] (e1) The gelatin short-chain oligofructose mixture is deposited in a mold, and the mold containing the gelatin short-chain oligofructose mixture is cooled and set for at least 12 hours to obtain a sugar-reduced confectionery product.

[0101] Therefore, in a second aspect, the present invention describes a method for manufacturing sugar-reduced gel candies, the method comprising:

[0102] (a) Dissolve gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0103] (b) Boiling a solution of short-chain fructooligosaccharides in water at a temperature of 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C, to obtain a cooled solution of short-chain fructooligosaccharides.

[0104] (c) Add the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture;

[0105] (d) Optionally, one or more of the following are added to the gelatin short-chain fructooligosaccharide mixture: sweetener, acid, flavoring agent, coloring agent, vitamin, nutritional supplement, or collagen peptide, wherein the method further comprises the following steps:

[0106] (e1) The gelatin short-chain oligofructose mixture is deposited in a mold, and the mold containing the gelatin short-chain oligofructose mixture is cooled and set for at least 12 hours to obtain a sugar-reduced confectionery product;

[0107] The short-chain fructooligosaccharides described herein have a degree of polymerization between 3 and 7, and comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides. Preferably, steps ac and el, and optionally step d, are performed in alphabetical order.

[0108] Preferably, the temperature at which the gelatin is dissolved in step (a) is between 60 and 98°C, more preferably between 70 and 96°C, even more preferably between 75 and 94°C, and most preferably between 70 and 80°C.

[0109] Preferably, the solution of short-chain fructooligosaccharides in step (b) is boiled. Preferably, the solution of short-chain fructooligosaccharides is boiled at a temperature between 110-120 °C, more preferably 115-120 °C. Preferably, the boiled solution is cooled to 95-105 °C.

[0110] In one embodiment, the gelatin short-chain fructooligosaccharide mixture is deposited in a mold at a temperature of 60-90 °C. In another embodiment, the mold is coated or covered with starch. In yet another embodiment, the mold is cold. In still another embodiment, the gelatin short-chain fructooligosaccharide mixture is cooled and set for 12 to 48 hours, preferably 18 to 30 hours. Optionally, the product removed from the mold is treated with sugar and / or oil.

[0111] In this embodiment, the candy (e.g., gelatinous candy) is produced in a starch-free mold. This method is described in WO2018 / 134365, the entire text of which is incorporated herein by reference. Thus, in this embodiment, the candy (e.g., gelatinous candy) is produced as follows: 1) providing a liquid candy composition comprising gelatin, a filler, and water, which, after being shaped in a mold, forms a gelatin-based gelatinous candy; 2) pouring the liquid candy composition into the mold; 3) shaping the liquid candy composition to obtain a gelatin-based gelatinous candy; and 4) removing the gelatin-based gelatinous candy obtained in step 3) from the mold, wherein the liquid candy composition of step 1) (based on the total weight of the composition) contains 20 w / w% or less water, the mold cannot absorb water from the liquid candy composition during steps 2) and 3), at least a portion of the mold in contact with the liquid candy composition during steps 2) and 3) is elastic, and wherein the water content of the liquid candy composition is substantially the same as the water content of the final product, the gelatinous candy.

[0112] Because starch-free molds require compositions with a water content of 20% or lower, tailing can occur when the composition is deposited into the mold. Tailing refers to the formation of tiny "tails" at the deposited site due to high viscosity. This is undesirable during manufacturing, as the tails need to be removed, otherwise the candies will stick together. Surprisingly, compositions containing short-chain fructooligosaccharides have a slightly lower viscosity than unreduced sugar compositions, and this slight reduction in viscosity improves the tailing problem observed when depositing compositions with a water content below 20% in starch-free molds. In other words, reduced-sugar compositions exhibit significantly less tailing when deposited into the mold with low-moisture compositions.

[0113] In the example, the method is used to manufacture blown candy products, and the method further includes the steps of:

[0114] (e2) The gelatin short-chain oligofructose mixture is deposited in a continuous pressure stirrer to aerate the mixture.

[0115] Therefore, this article further describes a method for manufacturing sugar-reduced confectionery products, the method comprising:

[0116] (a) Dissolve gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0117] (b) Boiling a solution of short-chain fructooligosaccharides in water at a temperature of 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C, to obtain a cooled solution of short-chain fructooligosaccharides.

[0118] (c) Add the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture;

[0119] (d) Optionally, one or more of the following may be added to the gelatin short-chain fructooligosaccharide mixture: sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides; and

[0120] (e2) The gelatin short-chain fructooligosaccharide mixture is deposited in a continuous pressure stirrer to aerate the mixture.

[0121] The short-chain fructooligosaccharides described herein have a degree of polymerization between 3 and 7, and comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides. Preferably, steps ac and e2, and optional step d, are performed in alphabetical order.

[0122] Preferably, the temperature at which the gelatin is dissolved in step (a) is between 60 and 98°C, more preferably between 70 and 96°C, even more preferably between 75 and 94°C, and most preferably between 70 and 80°C.

[0123] Preferably, the solution of short-chain fructooligosaccharides in step (b) is boiled. Preferably, the solution of short-chain fructooligosaccharides is boiled at a temperature between 110-120 °C, more preferably between 112-118 °C. Preferably, the boiled solution is cooled to 95-105 °C.

[0124] In one embodiment, the mixer is configured to achieve a density between 0.15 and 0.45, preferably between 0.2 and 0.4, and more preferably between 0.25 and 0.3. In another embodiment, the mixer is configured to achieve an outlet temperature between 40 and 65°C, preferably 45-60°C, and more preferably 50-55°C. Optionally, after extrusion, the sugar strips are cut to the desired size. Optionally, the resulting product is coated with powdered sugar or a mixture of powdered sugar and starch.

[0125] The text further describes sugar-reduced confectionery products obtained or available through methods broadly defined herein. In embodiments, the confectionery products are gel candies or marshmallows.

[0126] Therefore, in a third aspect, the present invention describes sugar-reduced gel candies that are obtained or obtainable by the method defined in the second aspect of the present invention.

[0127] In the implementation plan, short-chain fructooligosaccharides are as broadly defined above.

[0128] This article further describes the use of short-chain fructooligosaccharides as a sugar substitute in gelatin-based confectionery products, which comprise:

[0129] -0.5 to 15% w / w gelatin;

[0130] - At least 10% w / w short-chain fructooligosaccharides; and

[0131] -water.

[0132] In the implementation plan, short-chain fructooligosaccharides are as broadly defined above.

[0133] In the implementation plan, the confectionery product is a gel candy or a marshmallow.

[0134] Therefore, in a fourth aspect, the present invention describes the use of short-chain fructooligosaccharides as a sugar substitute in gel candies, the gel candies comprising:

[0135] -5 to 9% w / w gelatin;

[0136] - At least 10% w / w short-chain fructooligosaccharides; and

[0137] -water,

[0138] The short-chain fructooligosaccharides described herein have a degree of polymerization between 3 and 7, and

[0139] The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

[0140] Example

[0141] Example 1 - Gel Candy

[0142] Several commercially available sugar substitutes have been evaluated using a sugar level of 40 g sugar / 100 g gummies and 7% 250 PS gelatin as a conditioning agent. The sugar content was reduced by adding substitutes and removing sucrose and 40DE glucose syrup from the formulation while maintaining the same ratio of sucrose to 40DE glucose syrup (on a dry weight basis).

[0143] The following parameters were evaluated:

[0144] - Processability, especially viscosity during deposition

[0145] - Color of the final product

[0146] - Texture of the final product

[0147] Additional tests were conducted to further reduce the sugar content for the sugar substitute that yielded the best results at 40 g sugar / 100 g gummies.

[0148] The results were compared with a reference gummy (made from sucrose and 40DE glucose syrup) containing 51 g sugar / 100 g gum and 7% 250 PS gelatin as a conditioning agent. (Referred to as the reference in the figure)

[0149] method

[0150] Compactness and elasticity were measured using a TAXT-plus texture analyzer from Stable MicroSystems, following the manufacturer's instructions, using a spherical stainless steel ¼ "P / 0.25S texture probe. In short, the analysis was performed with the following parameters: a pre-test velocity of 2.00 mm / s, a test velocity of 1.00 mm / s, a post-test velocity of 2.00 mm / s, a distance of 6.00 mm, a hold time of 60.00 seconds, an automatic (force) trigger type, and a trigger force of 5.0 g.

[0151] The tests yielded compactness (in grams) representing the force after 6 mm penetration and elasticity (in percentages) representing the ratio of the force measured after 60 seconds to the force measured at the beginning.

[0152] Hardness and cohesion were measured using a TAXT-plus texture analyzer from Stable MicroSystems, following the manufacturer's instructions, using a stainless steel cylindrical P0.3 texture probe. In summary, the analysis was performed with the following parameters: a pre-test velocity of 5.00 mm / s, a test velocity of 2.00 mm / s, and a post-test velocity of 10.00 mm / s at the test mode compression and target mode distance, a distance of 25.00 mm, an automatic (force) trigger type, and a trigger force of 4.0 g.

[0153] The test yielded the hardness (in grams) of the maximum positive force during epitope penetration and the cohesive force (in grams multiplied by seconds) representing the negative area under the curve of force versus time plotted from the first return of force to zero.

[0154] Currently, polyols (such as maltitol, sorbitol, etc.) are used to replace sugar in the production of sugar-free gummies. However, when more than 10% of polyols are added to the gummy formula (which always occurs when sugar is completely replaced in standard gummies), manufacturers are obligated to include a warning about the laxative effect of polyols on their products.

[0155] The use of polyols was excluded in this study because the goal was a formulation that could claim sugar reduction without labeling its laxative effect on the final packaging.

[0156] In the following tests, the reference unreduced sugar gummies formula was adjusted as follows: the amount of sugar was reduced to 40 g / 100 g gummies (or as indicated) by reducing sucrose and 40DE glucose syrup and adding the specified sugar substitute to the composition.

[0157] Reference Test 1. Polydextrose (soluble fiber)

[0158] To achieve a sugar level of 40 g / 100 g gummies, 12% polydextrose needs to be added to the formula, with sucrose and 40DE glucose syrup reduced accordingly. The final product has an acceptable texture, but is firmer than full-sugar gummies. These gummies are transparent, with no discoloration observed. However, the viscosity increases significantly during deposition, making further sugar substitution with polydextrose difficult. The results are as follows... Figure 1 As shown.

[0159] Conclusion: The viscosity of the tested composition was too high, hindering the normal processing of confectionery products. Furthermore, the resulting gummies were too hard, making polydextrose unsuitable as a sugar substitute for gelatin-based confectionery products.

[0160] Reference Test 2. Inulin Syrup (Soluble Chicory Fiber)

[0161] To achieve a sugar level of 40 g / 100 g gummies, 21% inulin syrup was added to the formula, with sucrose and 40DE glucose syrup reduced accordingly. The final product had a texture similar to full-sugar gummies. These gummies were transparent with only a slight increase in color. No specific problems were observed during processing. To achieve a sugar level of 30 g / 100 g gummies, 50% inulin syrup was added to the formula. No problems occurred during processing, and the final product had an acceptable texture, but a noticeable yellowish-brown color appeared. The results are as follows... Figure 2 As shown.

[0162] Conclusion: The severe discoloration of inulin syrup makes it unsuitable as a sugar substitute for gelatin-based confectionery products.

[0163] Reference Test 3. Soluble Corn Fiber

[0164] To achieve a sugar level of 40 g / 100 g gummies, 20% soluble corn fiber needs to be added to the formula, while sucrose and 40DE glucose syrup are reduced accordingly. Compared to full-sugar gummies, the final product has a harder texture and stronger cohesion; the gummies are deep yellow. Very high viscosity was observed during processing. Results are as follows... Figure 3 As shown.

[0165] Conclusion: The viscosity of the tested composition was too high, hindering the normal processing of confectionery products. Furthermore, the resulting gummies were too hard and too cohesive, making soluble corn fiber unsuitable as a sugar substitute for gelatin-based confectionery products.

[0166] Reference Test 4. Soluble and Insoluble Corn / Potato Fiber

[0167] To achieve a sugar level of 40 g / 100 g gummies, 12.5% ​​soluble and insoluble corn / potato fiber needs to be added to the formula, with sucrose and 40DE glucose syrup reduced accordingly. Compared to full-sugar gummies, the final product has a significantly firmer texture and stronger cohesion; the gummies are pale yellow, but some undissolved fiber particles are visible. The clumps of the confectionery are extremely viscous, making proper deposition almost impossible. Results are as follows... Figure 4 As shown.

[0168] Conclusion: The viscosity of the tested compositions was too high, hindering the normal processing of confectionery products. Furthermore, the resulting gummies were too hard and too cohesive, making both soluble and insoluble corn / potato fiber unsuitable as sugar substitutes for gelatin-based confectionery products.

[0169] Reference Test 5. Soluble Chickpea / Corn Fiber

[0170] To achieve the sugar level of 40 g / 100 g gummies, 15.5% soluble chickpea / corn fiber needs to be added to the formula, while sucrose and 40DE glucose syrup are reduced accordingly. Compared to full-sugar gummies, the final product has a firmer texture and stronger cohesion; the gummies are deep yellow. The clumps of the confectionery are extremely viscous, making proper deposition almost impossible. Results are as follows... Figure 5 As shown.

[0171] Conclusion: The viscosity of the tested composition was too high, hindering the normal processing of the confectionery. The gummies discolored excessively. Furthermore, the resulting gummies were too hard and too cohesive, making soluble chickpea / corn fiber unsuitable as a sugar substitute for gelatin-based confectionery products.

[0172] Reference Test 6. Maltodextrin

[0173] To achieve a sugar level of 40 g / 100 g gummies, 14% maltodextrin needs to be added to the formula, while sucrose and 40DE glucose syrup are reduced accordingly. The final product has a significantly firmer texture and stronger cohesiveness. The gummies are transparent with almost no observed color change. However, the viscosity increases significantly upon deposition, making further sugar substitution with maltodextrin difficult. Results are as follows... Figure 6 As shown.

[0174] Conclusion: The viscosity of the tested composition was too high, hindering the normal processing of confectionery products. Furthermore, the resulting gummies were too hard and too cohesive, making maltodextrin unsuitable as a sugar substitute for gelatin-based confectionery products.

[0175] Test 7. Short-chain fructooligosaccharides

[0176] To achieve the sugar level of 40 g / 100 gummy candies, 13% short-chain fructooligosaccharides need to be added to the formula, while sucrose and 40DE glucose syrup are reduced accordingly. The final product has a texture close to that of full-sugar gummies, only slightly higher in hardness and cohesion. The gummies are transparent and almost colorless. No specific problems were observed during processing.

[0177] To achieve the sugar level of 30 gummy candies per 100 gummy candies, 32.5% short-chain fructooligosaccharides were added to the formula. No problems arose during processing, and the final product had an acceptable texture (slightly firmer than full-sugar gummies). The gummies were almost colorless.

[0178] Short-chain fructooligosaccharides were used to completely replace all sucrose and 40DE glucose syrup to produce 5g sugar / 100g of gummies. No major problems were found during production, and the final product had a texture similar to full-sugar gummies. The gummies were slightly yellow in color, but still within acceptable limits. Results are as follows. Figure 7 As shown.

[0179] in conclusion

[0180] Sugar-reduced gummies formulated with short-chain fructooligosaccharides achieved the best results in the following aspects:

[0181] - Processability, especially viscosity during deposition.

[0182] - The color of the final product.

[0183] - The texture of the final product, especially its hardness and cohesion.

[0184] The short-chain fructooligosaccharides tested in this paper have a degree of polymerization between 3 and 7 and include the following composition: 33-41% Glu-Fru2 (degree of polymerization: 3), 44-51% Glu-Fru3 (degree of polymerization: 4) and 12-20% Glu-Fru4 (degree of polymerization: 5), and optional small amounts of Glu-Fru5 and Glu-Fru6 (degrees of polymerization: 6 and 7, respectively).

[0185] Short-chain fructooligosaccharides can be used to completely replace all sucrose and 40DE glucose syrup to produce 5g sugar / 100g of soft candy, and the nutritional score can also reach grade A (compared to grade D).

[0186] The details of the gummy candy preparation are as follows:

[0187] process

[0188] • Dissolve the gelatin in hot water (80-90℃; 7 kg of gelatin in 14 kg of water).

[0189] • Boil the aqueous solution of the sugar substitutes (77 kg of short-chain fructooligosaccharides (adjust the weight of other test sugar substitutes accordingly) and 0.02 kg of sucralose in 12 kg of water) to 117°C. Cool to 100°C and add the gelatin solution.

[0190] • Add 2.6 kg of 50% citric acid to dissolve.

[0191] • Immediately deposited in cold-dried starch at + / - 77-78°Brix and 70-80°C.

[0192] • Place the starch tray at room temperature for 24 hours.

[0193] • After being removed from the starch, the product is treated with sugar or oil.

[0194] Final moisture content: 18%.

[0195] Example 2 - Marshmallow

[0196] Next, short-chain fructooligosaccharides were tested as a sugar substitute in marshmallows.

[0197] Several commercially available sugar substitutes have been evaluated using a sugar level of approximately 45 g sugar / 100 g marshmallow, with 3.65% 250 PS gelatin as a conditioning agent. The sugar content was reduced by adding substitutes and removing sucrose and 60DE glucose syrup from the formulation while maintaining the same ratio of sucrose to 60DE glucose syrup (on a dry weight basis).

[0198] The following parameters were evaluated:

[0199] - Processability, especially extrusion, viscosity 7 days after extrusion

[0200] - Color of the final product

[0201] - Texture of the final product

[0202] Additional tests were conducted to further reduce the sugar content for the sugar substitute that yielded the best results at 45 g sugar / 100 g gummies.

[0203] The results were compared with a reference marshmallow (made from sucrose and 60DE glucose syrup) containing 65 g sugar / 100 g marshmallow and 3.65% 250 PS gelatin as a conditioning agent. (Reference MM is shown in the figure.)

[0204] method

[0205] Compactness and elasticity were measured using a TAXT-plus texture analyzer from Stable MicroSystems, following the manufacturer's instructions, using a spherical stainless steel 1 / 2" P / 0.2S texture probe. In short, the analysis was performed with the following parameters: a pre-test velocity of 2.00 mm / s, a test velocity of 1.00 mm / s, a post-test velocity of 5.00 mm / s, a distance of 6.00 mm, a hold time of 60.00 seconds, an automatic (force) trigger type, and a trigger force of 5.0 g.

[0206] The tests yielded compactness (in grams) representing the force after 6 mm penetration and elasticity (in percentages) representing the ratio of the force measured after 60 seconds to the force measured at the beginning.

[0207] Hardness was measured using a Stable MicroSystems TAXT-plus texture analyzer, following the manufacturer's instructions, using an HDP / VB (Volodkevitch bite forceps) probe. In short, the analysis was performed with the following parameters: a pre-test speed of 5.00 mm / s, a test speed of 2.00 mm / s, and a post-test speed of 10.00 mm / s at the target distance in both test mode compression and target mode distances; a distance of 15.00 mm; an automatic (force) trigger type; and a trigger force of 4.0 g.

[0208] The test yields the hardness (in grams) representing the maximum normal force during penetration.

[0209] Refer to the marshmallow recipe (without reducing sugar).

[0210] For 100 kg of final product:

[0211] 3.65 kg of gelatin

[0212] 22.5 kg of water

[0213] 40.3 kg of sucrose

[0214] 44.3 kg of 60DE glucose syrup

[0215] 3 kg of sorbitol syrup

[0216] In the following tests, the reference unreduced sugar marshmallow formulation was adjusted as follows: the amount of sugar was reduced to 45 g / 100 g of jelly candy (or as indicated) by reducing sucrose and 60DE glucose syrup and adding the specified sugar substitute to the composition.

[0217] Reference Test 8. Maltodextrin

[0218] To achieve a sugar level of 45 g / 100 g marshmallows, 28% maltodextrin needs to be added to the formula, while sucrose and 60DE glucose syrup should be reduced accordingly. The final product failed to extrude (irregularly) and contained large cavities.

[0219] Conclusion: Extrusion failed; this sugar substitute is not suitable for use in marshmallows.

[0220] Reference Test 9. Inulin Powder

[0221] To achieve a sugar level of 45 g / 100 g marshmallows, 27.5% inulin powder needs to be added to the formula, while the sucrose and 60DE glucose syrup should be reduced accordingly. The final product is slightly firmer than the reference, but too dense. Results are as follows... Figure 8 As shown.

[0222] Conclusion: The texture is acceptable, but the firmness exceeds the threshold.

[0223] Reference Test 10. Soluble Corn Fiber

[0224] To achieve a sugar level of 45 g / 100 g marshmallows, 28.3% soluble corn fiber needs to be added to the formula, while sucrose and 60DE glucose syrup should be reduced accordingly. The final product is viscous and has small cavities.

[0225] Conclusion: The final product is too sticky and has small cavities.

[0226] Reference Test 11. Polydextrose

[0227] To achieve a sugar level of 45 g / 100 g marshmallows, 25% polydextrose needs to be added to the formula, while sucrose and 60DE glucose syrup should be reduced accordingly. The final product is too hard and too dense. The result is as follows... Figure 9 As shown.

[0228] Conclusion: The texture is acceptable, but the hardness and compactness both exceed the threshold.

[0229] Test 12. Short-chain fructooligosaccharides

[0230] To achieve a sugar level of 45 g / 100 g marshmallows, 26.5% short-chain fructooligosaccharides need to be added to the formulation, while sucrose and 60DE glucose syrup should be reduced accordingly. The final product is slightly harder than the reference, but within acceptable limits. Results are as follows. Figure 10 As shown.

[0231] Conclusion: All parameters were within the expected range, therefore short-chain fructooligosaccharides are considered an acceptable sugar substitute for marshmallow.

[0232] Production method used (Test 12):

[0233] • Dissolve the gelatin in hot water (80-90℃; 3.65 kg of gelatin in 7.3 kg of water).

[0234] • Boil the aqueous solution of the sugar substitute (26.5 kg short-chain fructooligosaccharides, 27.7 kg sucrose, 28.9 kg 60DE glucose, and 3 kg sorbitol syrup in 15.2 kg water) to 115°C. Cool to 100°C and add the gelatin solution.

[0235] • Add seasonings and colorings (optional) before transferring the mixture to the hopper of a continuous pressure mixer.

[0236] • Adjust the stirrer to achieve a density of 0.25 - 0.3 and an outlet temperature of + / - 50-55°C.

[0237] • After extrusion, the sugar strips are cut, and then the product is coated with powdered sugar or a mixture of powdered sugar and starch.

[0238] • Final moisture content 17%.

[0239] The appearance and physical properties of the low-sugar marshmallows obtained using short-chain fructooligosaccharides were tested, and all test parameters were within acceptable ranges.

[0240] Conclusion: Short-chain fructooligosaccharides can also be used in sugar-reduced marshmallows.

Claims

1. A sugar-reduced gel candy, comprising -5 to 9% w / w gelatin; - At least 10% w / w short-chain fructooligosaccharides; and -water, in, The short-chain fructooligosaccharides have a degree of polymerization between 3 and 7, and The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

2. The sugar-reduced gel candy according to claim 1, wherein, The sugar-reduced gel candy contains at least 20% w / w short-chain fructooligosaccharides, preferably at least 30%, at least 40%, or at least 50%.

3. The sugar-reduced gel candy according to claim 1 or 2, wherein, No additional filler was used.

4. The sugar-reduced gel candy according to the preceding claims further comprises one or more of the following: sweeteners, acids, flavoring agents, coloring agents, vitamins, nutritional supplements, or collagen peptides.

5. A method for manufacturing sugar-reduced gel candies, the method comprising: (a) Dissolve gelatin in water at 50-100 °C to obtain dissolved gelatin; (b) Boiling a solution of short-chain fructooligosaccharides in water at a temperature of 110 °C or higher, and cooling the boiled solution to between 90 and 105 °C, to obtain a cooled solution of short-chain fructooligosaccharides. (c) Add the dissolved gelatin to the cooled solution of short-chain fructooligosaccharides to obtain a gelatin-short-chain fructooligosaccharide mixture; (d) Optionally, one or more of the following may be added to the gelatin short-chain fructooligosaccharide mixture: sweetener, acid, flavoring agent, coloring agent, vitamin, nutritional supplement or collagen peptide.

6. The method according to claim 5, wherein, The method includes steps (e1) The gelatin short-chain oligofructose mixture is deposited in a mold, and the mold containing the gelatin short-chain oligofructose mixture is cooled and set for at least 12 hours to obtain a sugar-reduced gel candy.

7. The method according to claim 6, wherein, The gelatin short-chain oligofructose mixture was deposited in a mold at a temperature of 60-90 °C.

8. The method according to claim 6 or 7, wherein, The gelatin short-chain fructooligosaccharide mixture is poured into a mold and shaped thereon, wherein the gelatin short-chain fructooligosaccharide mixture contains 20 w / w% or less water by weight of the total composition, the mold cannot absorb water from the liquid candy composition during steps 2) and 3), at least a portion of the mold in contact with the liquid candy composition during steps 2) and 3) is elastic, and wherein the water content of the liquid candy composition is substantially the same as the water content of the final product, the gel candy.

9. A sugar-reduced gel candy obtained or obtainable by the method defined in any one of claims 5 to 8.

10. Use of short-chain fructooligosaccharides as a sugar substitute in gelatin-based gummy candies, the gummy candies comprising: -0.5 to 15% w / w gelatin; - At least 10% w / w short-chain fructooligosaccharides; and -water, in, The short-chain fructooligosaccharides have a degree of polymerization between 3 and 7, and The short-chain fructooligosaccharides comprise 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru, and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of short-chain fructooligosaccharides.

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