COMPOSITION FOR THE SUBSTITUTION OF SUGAR IN BAKED GOODS

Description

Field of the invention

[0001] The present invention relates to a sugar mass substitute for substituting sugar, in particular sucrose, in baked goods, a process for producing the sugar mass substitute for substituting sugar, in particular sucrose, in baked goods, and the use of such a sugar mass substitute. The focus of the present invention is, in particular, to providing a sugar mass substitute that enables a reduction in sugar, in particular sucrose, in baked goods, but without significantly impairing the baking-relevant properties of sugar, in particular sucrose, such as baked goods texture, volume, color, and flavor. State of the art

[0002] In recent years, excessive sugar consumption has increasingly come under public criticism. Numerous studies indicate that sugar, particularly mono- and disaccharides, are partly responsible for the development of diabetes mellitus, cardiovascular disease, and obesity.

[0003] In addition, the growing interest in reducing sugar intake in the diet among health-conscious consumers plays a major role. The requirement to reduce sugar in foods is therefore the goal of many food manufacturers. The classic application is therefore as a sugar substitute in dietary foods for diabetics, in "light" products, and, last but not least, in tooth-friendly products.

[0004] Some food manufacturers have long since responded by replacing sugar in low-calorie drinks with sweeteners. The loss of mass due to the use of much smaller amounts of sweeteners can be compensated for by adding water.

[0005] However, volume replacement is more problematic with other foods, especially baked goods. Sugar is an important ingredient here, providing a variety of functions such as natural sweetness, bulking properties, texture, and mouthfeel. These properties must be balanced when replacing or replacing the sugar.

[0006] One of the most important properties of sugar, especially sucrose, is its ability to produce a characteristic sweet taste. Sugar, especially sucrose, has a typical sweetness that is characterized by a rapid onset and a relatively rapid decay.

[0007] In baked goods, sugar, especially sucrose, not only serves as a sweetener but also possesses a variety of multifunctional properties. In addition to its natural sweetness, the addition of sugar, especially sucrose, provides the baked goods with texture, browning, and the typical mouthfeel. Furthermore, sugar, especially sucrose, ensures the development and enhancement of flavor components in foods. Furthermore, sugar, especially sucrose, is a bulking ingredient in baked goods. A high sugar content can also extend the shelf life of baked goods and ensure longer freshness.

[0008] Sucrose is also colloquially called table sugar, granulated sugar or simply sugar.

[0009] Sucrose crystals are thermally stable up to about 140 °C. At temperatures between 182 and 190 °C, the crystals begin to melt. However, the exact melting point depends heavily on the purity of the sugar. At the same time, between 160 and 190 °C, a yellow-brown color develops as the sugar begins to caramelize. During the caramelization process, a series of chemical reactions take place in the sugar. The resulting caramelized sugar syrup changes the flavor. This process occurs during the baking process in baked goods and provides a typical aroma.

[0010] Sucrose is a dimer consisting of one molecule each of α-D-glucose (pyranose form) and β-D-fructose (furanose form). These two molecules are linked by an α,β-1,2-glycosidic bond (glucose α1-2 fructose). This means that glucose and fructose are linked via their two anomeric C atoms in an O-glycosidic manner, making sucrose a non-reducing disaccharide. As a result, only the degradation products of sucrose are directly or indirectly involved in the Maillard reaction. This has a significant impact on browning, as heating processes result in a greatly reduced Maillard reaction compared to the free monosaccharides fructose or glucose.

[0011] Depending on the type and amount of sugar, it may not completely dissolve in the dough, so the individual sugar crystals can be perceived in the baked goods. Furthermore, sugar forms a large part of the dough structure. As the sugar content increases, the dough becomes softer and loses its typical elasticity. Due to the resulting compact crumb structure, the baked volume decreases. Furthermore, sucrose, through its osmotic pressure, ensures freshness in low-water foods such as shortcrust pastry.

[0012] To characterize sweet-tasting substances, relative sweetness is used. This is a dimensionless quantity that indicates the relative sweetness of a substance compared to sucrose. Sucrose serves as a 10% solution as the standard substance. Sweetness therefore provides a comparative value that refers to the sweetness perception of sucrose. However, perceived sweetness cannot be objectively measured, requiring sensory analysis.

[0013] Currently, sugar substitutes or sweeteners are mainly used as sugar substitutes.

[0014] Sugar substitutes are sweet-tasting compounds, usually polyols (so-called sugar alcohols), which have a lower impact on blood sugar levels than sugar (sucrose) because they are metabolized independently of insulin. Therefore, they are primarily used in diabetic diets. Sugar substitutes approved in the EU are: sugar alcohols (preferably sorbitol, mannitol, isomalt, maltitol, maltodextrin syrup, lactitol, xylitol, erythritol), as well as fructose, inulin, isomaltulose, high fructose corn syrup (HFCS), oligofructose, starch hydrolysate, trehalose, and trehalulose.

[0015] Sweeteners are synthetic or natural substitutes for sugar. They have very different chemical structures. Compared to sugar, sweeteners have little or no physiological calorific value. Sweeteners approved in the EU are: acesulfame, advantame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, stevioside, and thaumatin. Preferred sweeteners not currently approved in the EU are: alitame, brazzein, dulcin, hernandulcin, lugdunam, monellin, pentadine, and 5-nitro-2-propoxyaniline.

[0016] Most of the sugar substitutes and sweeteners mentioned above have a similar or much stronger sweetening power to sugar. While sugar alcohols have sufficient mass or volume, they often have a negative impact on the texture and flavor characteristics of products. Furthermore, sugar alcohols have a laxative effect when consumed in large quantities. Sweeteners, on the other hand, do not have sufficient mass or volume to directly replace sucrose due to their sweetening power, but are used exclusively for sweetening. Sweeteners do not generally taste exclusively sweet. There is often an additional bitter taste component. Due to their adverse properties, the use of sugar substitutes and sweeteners in food production is therefore limited.

[0017] It is known that when the amount of sugar in a food is reduced, not only the overall sensory profile of that food changes, but also its properties such as texture, color and taste.

[0018] When substituting sugar in baked goods, in addition to the sweetness, the lack of volume and other baking properties of sugar must be replaced or compensated for. The goal is to largely avoid both the taste deficits and the deficits in baked goods texture, color, and flavor caused by the reduction in sugar in order to maintain consumer preference for the food and / or luxury item.

[0019] Since sugar reduction or sugar substitution is a commercially interesting topic, there are many existing patents and utility models that describe possible solutions.

[0020] For example, utility model DE 296 18 566 U1 describes a sugar substitute consisting of a sweetener substitute and a volume / weight substitute. The volume / weight substitute is, for example, bran and / or lactose, and the sweetener substitute is a sweetener such as saccharin, cyclamate, aspartame, acesulfame, etc.

[0021] WO 2017 / 093302 A1 discloses a composition that can reduce sugar in confectionery by up to 40%. It proposes replacing sugar with amorphous-porous particles comprising sugar, a filler, and an emulsifier. Due to their structure, the particles dissolve more quickly in the mouth, generating a stronger sweetness sensation. The amorphous-porous particles are produced using a conventional spray-drying process.

[0022] WO 2015 / 150915 A2 discloses a sweetener composition consisting of a carrier coated with sweetening substances, which exhibits improved sweetness and a reduced calorie content compared to other carbohydrate components while maintaining the same mass. A variety of substances are mentioned as carriers, including silicon dioxide, cellulose, modified starch, maltodextrin, and various thickeners. The process described is a coating process with prior comminution of the substances used. The chemical structure of the substances used is not altered by the process. The patent lists various food products as applications, such as confectionery, chocolate, baked goods, spices, sauces, bandages, toothpaste, chewing gum, and dairy products.

[0023] WO 2015 / 159156 A2 describes a sweetener composition with reduced calorie content consisting of a carrier and a sweetening component. A catalyst is also used. Sugar, as well as sugar substitutes and sweeteners, are mentioned as the sweetening substance. The process described involves mixing the sweetener component with a carrier compound precursor and a catalyst. The catalyst then converts the carrier compound precursor into a carrier compound, which then interacts with the sweetening carbohydrates to form the sweetener composition. The catalyst is removed after the manufacturing process. Similar processes to those used for sugar reduction are also used for salt reduction. EP 2 156 748 A1 describes a composition for reducing sodium chloride. To produce the composition, a carrier particle is coated with fine salt particles.For this purpose, the carrier particle is sprayed and coated with a high-spreading oil in a fluidizing mixer. Fine salt particles are then added to the mixing process, which adhere to the carrier particle. This creates a particle collective that can be used in dry applications like table salt. This particle collective has a salty taste and is therefore unsuitable for sugar substitution, especially in baked goods.

[0024] The primary object of the present invention is therefore to provide a composition with which sugar can be reduced in baked goods while simultaneously maintaining all baking-relevant properties of sugar, in particular sucrose, namely the sweetness profile, volume formation (product matrix), browning properties, and texture, preferably with which a reduction in the sugar content, in particular sucrose, of up to 50 wt.% can be achieved. Furthermore, the composition should be capable of being exchanged for sugar in the baked goods in a 1:1 ratio. The manufacturing process for such processes should also be simple, short, and cost-effective. Summary of the invention

[0025] The present problem is solved by the subject matter of the independent patent claims.

[0026] A first aspect of the present invention relates to a sugar mass substitute comprising or consisting of a build-up agglomeration particle collective comprising or consisting of the following components: (a) 3 to 65% by weight of one or more carrier(s); (b) 0.5 to 15% by weight of one or more fat(s) or oil(s); (c) crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as the main sugar, wherein the crystalline or semi-crystalline sugar is applied to the surface of the carrier coated with the oil or fat; and (d) optionally 0 to 10% by weight of one or more sensory-active substance(s).

[0027] A second embodiment of the invention relates to a process for producing a sugar mass substitute, which comprises or consists of the following steps: (i) providing (a) one or more carrier(s); (b) one or more fat(s) or oil(s); (c) crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as the main sugar; and (d) optionally one or more sensory-active substances; and (ii) agglomerating the components (a), (b), (c) and optionally (d) by build-up agglomeration to obtain a primary solid agglomerate; and optionally (iii) adding a further crystalline or semi-crystalline sugar whose particle size is smaller than the particle size of the main sugar and agglomerating it on the surface of the primary solid agglomerate; to obtain a build-up agglomeration particle collective.

[0028] Furthermore, the present invention relates to the use of the sugar mass substitute for the production of baked goods or baking mixes.

[0029] A further aspect of the present invention relates to the use of the sugar mass substitute for substituting sucrose in baked goods or in a baking mix, in particular for substituting sucrose in baked goods by 20 to 50 wt.%.

[0030] Preferred embodiments of the subject matter of the invention emerge from the wording of the dependent patent claims and the following detailed description. Description of the characters

[0031] Figure 1 is a schematic representation of the principle of agglomeration. Figure 2 is a microscopic image of sugar crystals. Figure 3 is a microscopic image of the build-up agglomeration particle collective of the composition according to the invention. Figure 4 is a diagram showing the particle size distribution of a build-up agglomeration particle collective of the composition according to the invention. Figure 5is a diagram showing the particle size distribution of crystalline sugar. Figures 6a and 6b illustrate the sugar reduction with the composition according to the invention using the example of a biscuit. Figure 7 is a representation of the JAR scales used for the sensory assessment of pastry browning, sweetness and crispness. Detailed description of the invention

[0032] In a first aspect, the present invention relates to a sugar mass substitute comprising or consisting of a build-up agglomeration particle collective comprising or consisting of the following components: (a) 3 to 65% by weight of one or more carrier(s); (b) 0.5 to 15% by weight of one or more fat(s) or oil(s); (c) 25 to 70% by weight of crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as the main sugar, wherein the crystalline or semi-crystalline sugar is applied to the surface of the carrier coated with the oil or fat; and (d) 0 to 10% by weight of optionally one or more sensory active substance(s).

[0033] The present invention is based on the surprising finding that the sugar content, in particular the sucrose content, in baked goods or baking mixes can be significantly reduced with the composition according to the invention, usually by 20 to 50 wt.%, with the best results being achieved with a reduction of the sugar content, in particular the sucrose content, in the range of 30 to 40 wt.%, while at the same time all baking-relevant properties of sugar, in particular sucrose, namely sweetness profile, volume formation (product matrix), color or browning as well as texture in the baked goods produced can be maintained.

[0034] Currently, no single substance is known that can effectively replace the entire baking properties of sugar, especially sucrose. Surprisingly, it has been found that the composition according to the invention can be used to substitute or reduce sugar, especially sucrose, in baked goods, while simultaneously almost preserving the multifunctional properties of sugar, especially sucrose, in baked goods when the composition according to the invention is present as a build-up agglomeration particle collective.

[0035] Sugars that can be replaced or substituted in whole or in part are primarily those sugars that are used as sweeteners in the production of foodstuffs, in particular in the production of baked goods, i.e. preferably all sweet-tasting mono-, di-, tri-, and oligosaccharides, in particular sucrose, fructose, glucose, mannose, galactose, allulose, lactose, maltose, or also trehalose and raffinose, as well as maltodextrins, etc. The liquid variants of the usual mono- and disaccharides used in the production of foodstuffs, preferably liquid sugar, invert liquid sugar, invert sugar syrup, glucose syrup, etc. can also be replaced.

[0036] The build-up agglomeration particle collective according to the present invention is produced by technical processes in which an accumulation of the previously loose individual components (a), (b), (c) and optionally (d) of the composition according to the invention forms a composite or accumulation in which the individual components adhere stably to one another in order to generate various advantages and in particular to produce an approximation to the material properties of sugar, in particular sucrose, among other things in the simulation in baked goods.

[0037] The build-up agglomeration particle collective of the composition according to the invention, ie the sugar mass substitute, is produced by a build-up agglomeration process, preferably by wet agglomeration processes.

[0038] In the aforementioned agglomeration processes, larger particles or a particle collective are created from one or more individual components by aggregating them under the influence of binding forces. The material structures created by the joining or aggregation of the individual components are also referred to as agglomerates.

[0039] The principle of build-up agglomeration is shown schematically in Figure 1 reproduced. As can be seen from Figure 1 As can be seen, the build-up agglomeration particle collective obtained by agglomeration has a porous structure in which larger and smaller structuring elements combine to form an overall structure whose properties, due to their spatial arrangement, exceed the properties of the individual elements.

[0040] Through build-up agglomeration, the particle size distribution of the resulting particle aggregate is shifted into a coarser size range. The goal of the agglomeration process is the systematic production of a build-up agglomeration particle aggregate or agglomerate with specific properties. These include, for example, reducing dust content, creating porosity, preventing segregation, improving dispersion and dissolving properties, selectively releasing the sweetness of the contained sugar, and specifically adjusting shape, size, homogeneity, and strength.

[0041] According to the invention, during the agglomeration of components (a), (b), (c), and optionally (d) of the above-mentioned composition, the particle size of the build-up agglomeration particle collective is preferably adapted to the particle size of the sugar. A further objective of the agglomeration is, in particular, to combine the individual components into an agglomerate, thereby preventing separation of the individual components.

[0042] In particular, the properties of a particle collective are determined by the properties of the individual particles and the particle environment. Since the characteristics used to describe individual particles are always distributed among the individual particles, the particle properties must be measured on many individuals. The properties of particle collectives are measured on the collective. Both properties - those of the individual particles and those of the collective - affect the product properties. In particular, process-relevant properties can only be measured directly on the particle collective, i.e., on the bulk material, e.g., specific surface area, bulk density, packing volume, flow properties, compaction behavior, particle arrangement, and mixture homogeneity.

[0043] Within the particle collective or agglomerate, binding forces are responsible for the cohesion of the individual components. Non-covalent bonds between the particles of the individual components predominate. The adhesive forces between the particles also depend on a variety of influencing factors: the particle size of the components, the distance between the particles, the particle properties, the particle size distribution, as well as the shape and moisture content.

[0044] Within a particle collective or agglomerate, various interparticle interactions develop, contributing to the adhesion of the individual components of the particle collective or agglomerate and the combination of several components into a larger particle. Adhesive or binding forces that contribute to the bonding of the individual components include, for example, liquid bridges, van der Waals forces, sintering bridges, and electrostatic forces. The most powerful adhesive forces within an agglomerate are the liquid bridges resulting from capillary forces, which have significantly higher adhesive forces than the van der Waals forces and the electrostatic forces. For this reason, the agglomeration process is advantageously carried out by wetting with a liquid.

[0045] In a further preferred embodiment of the first subject matter of the invention, the present invention relates to the composition according to the invention, i.e., the sugar mass substitute according to the invention, which further comprises, on the surface of the build-up agglomeration particle collective, another crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, whose particle size is smaller than the particle size of the main sugar. The main sugar preferably has a particle size with a D50 value in the range from 50 to 300 µm, preferably from 100 µm to 200 µm. The other crystalline or semi-crystalline sugar preferably has a particle size with a D50 value in the range from 10 to 50 µm.

[0046] In yet another variant according to the first aspect of the present invention, the build-up agglomeration particle collective of the composition according to the invention comprises a core composed of one or more carriers. In this embodiment, smaller sucrose particles are bonded to the surface of a core particle formed from one or more carriers by adhesive forces, for example, by liquid bridges, using a wetting agent.

[0047] In the following, the components (a) to (d) and their preferred embodiments of the inventive composition of the first subject matter of the present invention are described and can be combined as desired with the above-described preferred embodiments of the first subject matter of the invention and with each other, as far as appropriate. Component (a) - one or more carrier(s)

[0048] The one or more carriers of the composition according to the invention, i.e., the sugar mass substitute according to the invention, are edible components with which a build-up agglomeration particle collective can be produced. Thus, on the one hand, they are a structural element of the build-up agglomeration particle collective of the composition according to the invention. On the other hand, the one or more carriers perform a filling function, with which the mass but also the volume of sugar, in particular sucrose, can be replaced in the production of baked goods.

[0049] In a preferred embodiment of the present invention, the carriers of the composition according to the invention are, due to their lower physiological calorific value compared to sugar or sucrose, low- or non-caloric, non-cariogenic substances which impart mass or volume and advantageously provide healthier alternatives to, for example, sugar or sucrose, without impairing the usefulness or functionality of the food to be produced therewith.

[0050] The carrier substance or carrier substances to be used according to the invention is / are preferably selected from the group consisting of indigestible fibers and dietary fibers, in particular dietary fibers that are insoluble under physiological conditions, in particular selected from the group consisting of: cellulose, hemicelluloses, lichenin, chitin, chitosan, lignins, xanthan, vegetable fibers, in particular cereal fibers, potato fibers, apple fibers, citrus fibers, bamboo fibers, extracted sugar beet fibers, oat fibers; and dietary fibers that are soluble under physiological conditions, in particular selected from the group consisting of: inulin, in particular native inulin, highly soluble inulin, granulated inulin, high-performance inulin, pectins, alginates, agar, carrageenan, gum arabic, guar gum, locust bean gum, xanthan, raffinose, xylose, polydextrose and lactulose; Flours, in particular flours made from wheat (soft or durum wheat), rye, oats, barley, emmer, spelt, einkorn, buckwheat, millet, maize, rice;Starch, in particular starch from wheat, potatoes, corn, rice, tapioca and oats, modified starch; and starch derivatives, e.g. dextrins or maltodextrins, in particular dextrins and maltodextrins from wheat, potatoes, corn, rice and oats, cyclodextrins, oligosaccharides, in particular oligofructose; and sugar alcohols, in particular sorbitol, mannitol, isomalt, maltitol, maltilol syrup, lactitol, xylitol, erythritol; ; or mixtures of the aforementioned carriers.

[0051] The plurality of carriers / carriers are particularly preferably selected from the group consisting of indigestible fibers and roughage, flours, starch and starch derivatives and sugar alcohols or mixtures of the aforementioned carriers.

[0052] Indigestible fibers, mostly polysaccharides, are found primarily in plant foods such as grains, fruits, vegetables, and legumes. Fiber is neither significantly digested nor absorbed in the small intestine.

[0053] Inulin is a mixture of polysaccharides made up of fructose building blocks with a chain length of up to 100 monomers. Inulin is one of the indigestible foods that cannot be broken down in significant quantities by human digestive enzymes in the small intestine. Inulin occurs naturally primarily as a storage carbohydrate in chicory roots, wheat, and onions.

[0054] Polydextrose is a synthetic compound of glucose, sorbitol, and citric acid. Due to its insulin-independent metabolism, polydextrose has little impact on blood sugar levels. Unlike sugar, polydextrose has no significant sweetness of its own.

[0055] Dextrins, also called maltodextrins, are starch degradation products that, in terms of their molecular size, lie between oligosaccharides and starch and are differentiated according to their degree of degradation (dextrose equivalent or DE value). They are mainly obtained from wheat, potato, or corn starch. Dextrins or maltodextrins have a DE value of 7 to 32. Maltodextrins with a DE value of 7 to 32 are preferably used as carriers in the composition according to the invention.

[0056] Flour is primarily the powder produced by finely grinding grains. Flour is obtained from wheat (soft or durum wheat), spelt, emmer, einkorn, buckwheat, rye, oats, barley, millet, corn, and rice.

[0057] Like inulin, oligofructose is a polysaccharide composed of fructose molecules. It is produced by partially breaking down inulin. As a result, oligofructose has a significantly shorter chain length than inulin, with less than 10 fructose molecules, making it considerably sweeter. Since digestive enzymes cannot break it down, it is classified as dietary fiber.

[0058] Extracted sugar beet fiber is a by-product of sugar beet processing, in which the sugar-containing raw juice is separated from the extracted sugar beet pulp in an extraction plant.

[0059] The carrier to be used according to the invention is or the carriers to be used according to the invention are particularly preferably selected from the group consisting of corn dextrin, polydextrose, native inulin, soluble fiber from oat grain, wheat flour, highly soluble inulin, granulated inulin, high performance inulin, oligofructose, resistant starch, oligofructose, maltodextrin from corn, extracted sugar beet fiber and wheat flour or mixtures of the aforementioned carriers.

[0060] Even more preferably, the carrier to be used according to the invention is or are selected from the group consisting of PROMITOR 70 R (resistant corn dextrin), STA-LITE R90 (polydextrose), Fibroline S20 (native inulin), Beta Glucan PromOat ®< (soluble fiber from oat grain), wheat flour, Orafti HSI (highly soluble inulin), Orafti GR (granulated inulin), Orafti HP (high performance inulin), Inulin Frutalose ®< SFP (oligofructose), Inulin Frutafit ®< (inulin), Tapioca maltodextrin (resistant starch), Oligofructose Orafti ®< P95 (oligofructose), Inulin Frutalose ®< OFP (oligofructose), Inulin Frutafit ®< TEX (inulin), Maltodextrin DE 8 (maltodextrin from maize), Maltodextrin DE 17 - 20 (maltodextrin from maize), Vidofibre BF WE (extracted sugar beet fiber), Fibruline ®< Instant (inulin) and wheat flour (wheat flour type 405) or mixtures of the aforementioned carriers.

[0061] The above-mentioned carriers for producing the build-up agglomeration particle collective of the composition according to the invention are used according to the invention either individually or in combination with one another as a mixture. It has proven particularly advantageous if two, three or four of the above-listed carriers are used in a mixture with one another for sugar substitution or for the mass replacement of sugar, in particular sucrose. By combining the carriers, the different properties of the individual carriers, such as sweetness or mass or volume, can be advantageously combined with one another in order to approximately meet the sweetness requirements and other baking properties of sugar, in particular sucrose, as a sugar substitute, since none of the above-mentioned carriers alone even comes close to possessing all the properties of sugar, in particular sucrose.

[0062] The best results are achieved with combinations of the carriers maltodextrin and / or inulin and / or wheat flour, in particular combinations of the carriers maltodextrin DE 8 and / or inulin Frutafit ®< IQ and / or inulin Orafti ®< and / or wheat flour.

[0063] It has proven particularly advantageous if, in the composition according to the invention, the mixing ratio of the carrier substances (i) maltodextrin to (ii) inulin to (iii) wheat flour is in the range from (i) 0 to 100 wt.% to (ii) 0 to 100 wt.% to (iii) 0 to 100 wt.%, based on the total weight of the mixture of carrier substances, in particular if the mixing ratio of the carrier substances (i) maltodextrin to (ii) inulin to (iii) wheat flour is in the range from (i) 10 to 80 wt.% to (ii) 10 to 80 wt.% to (iii) 10 to 80 wt.% and even more preferably if the mixing ratio of the carrier substances (i) maltodextrin to (ii) inulin to (iii) wheat flour is in the range from (i) 15 to 25 wt.% to (ii) 15 to 35 wt.% to (iii) 50 to 70 wt.%.

[0064] Even more preferred are mixtures of the carriers in which the mixing ratio of the carriers (i) Maltodextrin DE 8 to (ii) Inulin Frutafit ®< IQ to (iii) Inulin Orafti ®< to (iv) wheat flour is in the range of (i) 15 to 100 wt.% to (ii) 15 to 100 wt.% to (iii) 15 to 100 wt.% to (iv) 15 to 100 wt.%.

[0065] Even more preferred are mixtures of the carriers in which the mixing ratio of the carriers (i) maltodextrin DE 8 to (ii) inulin Frutafit ®< IQ to (iii) inulin Orafti ®< to (iv) wheat flour is in the range of (i) 15 to 55 wt.% to (ii) 15 to 40 wt.% to (iii) 15 to 55 wt.% to (iv) 15 to 45 wt.%.

[0066] Good results are obtained for the compositions according to the invention comprising the following carrier mixtures used as a mass substitute for sugar: Table 1: Compositions of carrier mixtures. Example: Maltodextrin DE 8 (wt%) Inulin Frutafit ®< IQ (% by weight) Inulin Orafti HSI (wt%) Wheat flour (wt%) 1 26,33 21,54 25,20 26,93 2 - 46,08 53,92 - 3 - 35,27 20,63 44,09 4 - 17,12 40,07 42,81 5 41,13 16,82 - 42,05 6 - - 65,18 34,82 7 100,00 - - - 8 26,33 21,54 25,20 26,93 9 51,10 - 48,90 - 10 26,33 21,54 25,20 26,93 11 20,16 - 38,60 41,24 12 26,79 21,92 51,29 - 13 26,33 21,54 25,20 26,93 14 - - 100,00 - 15 55,01 44,99 - - 16 66,17 - - 33,83 17 26,33 21,54 25,20 26,93 18 26,33 21,54 25,20 26,93 19 43,54 35,62 20,84 - 20 - 100,00 - - 21 34,75 14,21 33,26 17,77 22 - 61,54 - 38,46 23 39,98 - 19,13 40,88 24 - - - 100,00 25 17,94 29,36 34,35 18,35 26 21,36 34,95 - 43,69

[0067] A particularly preferred and advantageous carrier mixture has the following relative weight distribution: (i) Maltodextrin DE 8: 7.6 wt.%; (ii) Inulin Orafti ®<: 6.2 wt.% and (iii) Wheat flour: 35.2 wt.% with respect to the total mass of the build-up agglomeration particle collective.

[0068] The carrier used according to the invention preferably has a particle size with a D50 value in the range from 5 to 300 µm, particularly preferably a particle size with a D50 value in the range from 10 to 300 µm, even more preferably from 15 to 100 µm, as measured by laser diffraction spectroscopy. If carriers with a particle size with a significantly lower D50 value than 5 µm are used to produce the built-up agglomeration particle collective of the composition according to the invention, increased clumping is observed during agglomeration, and the electrostatic forces are altered in such a way that they alter the adhesion forces in the built-up agglomerate. This is undesirable because the resulting built-up agglomeration particle collective of the composition according to the invention is not free-flowing. Component (b) - one or more fat(s) or oil(s)

[0069] To produce a particle aggregate, a wetting agent is required to ensure that the individual components of the composition according to the invention, i.e., the sugar mass substitute according to the invention, adhere to one another. As already described above, the strongest adhesive forces within an agglomerate are liquid bridges. This type of bonding is primarily based on the capillary pressure within the liquid bridges. To utilize these forces in the production of the particle aggregate of the composition according to the invention, the carriers are wetted with a liquid. To completely enclose the carriers, the liquid used should have good wettability.

[0070] Liquid substances with good wetting properties are selected from the group consisting of water, triacetin, propylene glycol, diacetin, glycerin, fat and oil.

[0071] The use of a fat or oil or the use of several fats or oils has proven advantageous in the production of a build-up agglomeration particle collective of the composition according to the invention. The fat or oil or the fats or oils used according to the invention are characterized by the fact that, due to their spreading properties - compared to water, for example - they ensure excellent wettability on the surface of the carrier materials. Secondly, the particle collective or agglomerate does not need to be cured, for example by drying, since the liquid bridges remain for a longer period of time. This ensures that the agglomerates do not disintegrate after production. The use of a fat or oil / several fats or oils also has the further advantage that no lumps form during the formation of the particle collective.

[0072] The fat or oil or fats or oils used in the composition according to the invention is / are selected from the group of fats or oils suitable for consumption and serves / serves to wet the carrier of the composition according to the invention so that the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, of the composition according to the invention can adhere to the surface of the carrier during the formation of the build-up agglomeration particle collective.

[0073] Fats are traditionally distinguished from oils according to their physical state at 20 °C. Fats or oils are mixtures of fatty acid triglycerides that are solid or liquid at room temperature. A low melting point is mainly caused by a high proportion of unsaturated or polyunsaturated fatty acids. Preferably, the one or more fats or oils are selected from triglycerides with saturated or unsaturated C4 to C18 fatty acid residues, especially with saturated or unsaturated C8 to C10 fatty acid residues.

[0074] For the purposes of the present invention, fat is understood to mean a triglyceride with small amounts of acyl lipids and an unsaponifiable portion, in particular with identical or different saturated or unsaturated C4 to C18 fatty acid residues. Preferred fats according to the invention are milk fat, coconut fat, cocoa butter, palm kernel fat, pork fat, beef fat, or hydrogenated vegetable fats. Of the fats mentioned, milk and coconut fat are particularly preferred.

[0075] For the purposes of the present invention, oil is understood to mean a triglyceride, in particular with identical or different saturated or unsaturated C4 to C18 fatty acid residues. Suitable oils according to the invention are preferably triglycerides with saturated or unsaturated C8 to C10 fatty acid residues, in particular edible oils, more preferably vegetable oils. Suitable oils are particularly preferably selected from the group consisting of borage oil, safflower oil, peanut oil, hazelnut oil, coconut oil, linseed oil, corn germ oil, macadamia nut oil, almond oil, olive oil, palm oil, pecan oil, pistachio kernel oil, rapeseed oil, rice germ oil, sesame oil, soybean oil, sunflower oil, walnut oil, argan oil, and wheat germ oil. Of the vegetable oils mentioned, sunflower oil, rapeseed oil, or soybean oil are very particularly preferred.

[0076] In a further preferred embodiment of the invention, fractionated vegetable oils are used that primarily contain saturated and unsaturated C6 to C10 fatty acid residues. Particularly suitable are the (largely) tasteless triglycerides with identical or different saturated or unsaturated C6 to C10 fatty acid residues (so-called MCT oils; medium chain triglycerides), which exhibit excellent spreading and wetting properties. Furthermore, MCT oils have the advantage of being non-hygroscopic and do not lead to undesirable agglomeration of the build-up agglomeration particle collective of the composition according to the invention. Furthermore, these are particularly preferred because of their spreading properties. Component (c) - crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose

[0077] The crystalline or semi-crystalline sugar used in the composition according to the invention, i.e., in the sugar mass substitute, is a sweet carbohydrate (mono-, di-, or trisaccharide) present in crystalline or semi-crystalline form, which is commonly used as a sweetener in the production of foodstuffs. In the context of the present invention, the term "crystalline or semi-crystalline sugar" encompasses all sweet-tasting mono-, di-, tri-, and oligosaccharides present in at least partially crystalline form, in particular selected from the group consisting of glucose (D-glucose), fructose (D-fructose), mannose, galactose (D-galactose), maltose, lactose, sucrose, trehalose, cellobiose, gentiobiose, raffinose, and psicose (allulose).

[0078] In an alternative variant, the build-up agglomeration particle collective of an alternative composition can be provided instead of the crystalline or semi-crystalline sugar as component (c) using a crystalline or semi-crystalline sweetener as defined hereinafter, in particular crystalline or semi-crystalline saccharin or crystalline or semi-crystalline sucralose.

[0079] Psicose (allulose) is produced by chemically modifying fructose. Psicose has a relative sweetness of approximately 0.7% compared to sucrose of the same concentration. Psicose has been added to the list of foods classified by the US Food and Drug Administration as "Generally Recognized as Safe." Psicose is not currently approved for use in the EU.

[0080] The sugar, in particular sucrose, used in the production of the composition according to the invention is used in crystalline or semi-crystalline form, i.e. in the form of sugar crystals or in the semi-crystalline solid state, and not in purely amorphous form. A purely crystalline form is preferably used. "Crystalline" in the context of the present invention means that the sugar substances behave anisotropically under a suitable analysis method, e.g. under monochromatic irradiation with X-ray light, and produce defined diffraction patterns. The crystalline or semi-crystalline form of the sugar, advantageously in the form of a crystalline or semi-crystalline dry product, contributes significantly to achieving the baking properties, in particular to achieving the baked goods texture, when the composition according to the invention is used in baked goods.

[0081] Particular preference is given to using crystalline or semi-crystalline sucrose in the production of the built-up agglomeration particle collective of the composition according to the invention. The crystalline or semi-crystalline sucrose used according to the invention can be of various origins, for example from sugar beet, sugar cane, or sugar palm, and is partially refined by conventional refining processes (in particular commercially available brown sugar) or preferably refined to a purity of at least 90% (e.g., whole cane sugar), preferably at least 95% (e.g., beet cane sugar), preferably greater than 97% (e.g., granulated sugar), particularly preferably >99% (white sugar), and preferably to a degree of crystallinity of >98%.

[0082] Crystalline or semi-crystalline sugar, especially crystalline or semi-crystalline sucrose, is commercially available in various particle sizes. If necessary, the particle size and preferred particle size distribution can be adjusted by grinding and sieving. The total sugar used in the composition according to the invention preferably has a particle size with a D50 value in the range of 10 to 300 µm, preferably in the range of 12 to 280 µm.

[0083] In an alternative variant, the crystalline or semi-crystalline sugar used in the composition according to the invention has two different grain sizes: The crystalline or semi-crystalline main sugar (the inner sugar in the agglomerate) has a particle size with a D50 value in the range of 100 to 300 µm, preferably in the range of 220 to 280 µm. Smaller crystalline or semi-crystalline main sugar particle sizes are also preferred in order to obtain highly porous build-up agglomeration particle collectives, preferably with D50 values ​​in the range of 50 to 100 µm.

[0084] The further crystalline or semi-crystalline sugar (outer sugar), preferably in the form of powdered sugar in the agglomerate, which adheres to the surface of the build-up agglomeration particle collective and whose particle size is smaller than the particle size of the crystalline or semi-crystalline main sugar, has a particle size with a D50 value in the range of 10 to 50 µm, preferably in the range of 12 to 30 µm.

[0085] Smaller crystalline or semi-crystalline sugar particles are generally difficult to wet and tend to experience electrostatic interactions with each other during the agglomeration process, which adversely affects the formation of agglomerates and thus complicates the agglomeration process. This disadvantage is eliminated by the inventive assembly process. Furthermore, due to the pore structure in the agglomerate and the high surface activity, the outer crystalline or semi-crystalline powdered sugar can compensate for the loss in sweetness with the lower amount of calorific sugar. This creates a sugar substitute that is equivalent in volume and texture, as well as in sweetness, to a composition with a significantly higher sugar content.

[0086] The crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, is applied to the surface of the carrier coated with the oil or fat during the production of the build-up agglomeration particle collective of the composition according to the invention. By applying the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, to the surface of the carrier coated with fat or oil, a build-up agglomeration particle collective or a build-up agglomerate of the composition according to the invention can be produced, the structure of which has the shape of a blackberry, as exemplified in Figure 1 is shown. Optional ingredient (d) - one or more sensory active substances

[0087] In a further variant according to the first aspect of the present invention, the composition according to the invention, i.e., the sugar mass substitute according to the invention, optionally comprises or consists of one or more sensory-active substances selected from the group consisting of sweetening foods, sweeteners, flavorings, and flavor modulators. The addition of one or more of the aforementioned substances can modify or balance the flavor or aroma profile of the composition according to the invention.

[0088] By using one or more sweetening foods as sensory active substances, a sweet impression can be created in the composition according to the invention. The sweetening foods used in the composition according to the invention are preferably selected from the group consisting of: liquid or dry concentrates, preferably powder, of sweet whey, sweet potato, honey, agave, acacia, fruit concentrates, in particular from banana, grape, apple, apricot, date, sugar beet syrup, and lactose.

[0089] By adding sweeteners to the composition according to the invention, for example, the lower sweetening power of the carrier substances compared to sugar can be compensated. Furthermore, the bitter (after)taste of sweeteners can be reduced, for example, by adding bitter taste-masking substances.

[0090] The term "sweeteners" refers to substances with a relative sweetness of at least 25, based on the sweetness of sucrose (which thus has a sweetness of 1). Sweeteners to be used in the composition according to the invention are preferably non-cariogenic and / or have an energy content of a maximum of 5 kcal per gram of the composition according to the invention.

[0091] Advantageous sweeteners in a preferred composition according to the invention are selected from the following groups (a1) and (a2): (a1) naturally occurring sweeteners, preferably selected from the group consisting of (a1-1) miraculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentaidin, D-phenylalanine, D-tryptophan, glycine, D-threonine, D-serine and extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and the physiologically acceptable salts of these amino acids and / or proteins, in particular the sodium, potassium, calcium or ammonium salts; (a1-2) neohesperidine dihydrochalcone, naring dihydrochalcone, stevioside, steviol bioside, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rabaudioside M, rebaudioside N, Rebaudioside O, Rebaudioside P, Rebaudioside R, RebaudiosidePhlomisoside 3 and Phlomisoside 4, Abrusoside A, Abrusoside B, Abrusoside C, Abrusoside D, Cyclocaryoside A and Cyclocaryoside I, Osladin, Polypodoside A, Strogin 1, Strogin 2, Strogin 4, Selligueain A, Dihydroquercetin-3-acetate, Perillartin, Telosmoside A 15 , Periandrin IV, Pterocaryosides, Cyclocaryosides, Mukuroziosides, trans-Anethole, Bryosides, Bryonosides, Bryonodulcosides, Carnosiflosides, Scandenosides, Gypenosides, Trilobatin, Phloridzin, Dihydroflavanols, Hematoxylin, Cyanin, Chlorogenic acid, Albiziasaponin, Telosmosides, Gaudichaudioside, Mogrosides, Mogroside V, Hernandulcins, Monatin, Phyllodulcin, glycyrrhetinic acid and their derivatives, in particular their glycosides such as glycyrrhizin, and the physiologically acceptable salts of these compounds, in particular the sodium, potassium, calcium or ammonium salts; (a1-3) extracts or enriched fractions of the extracts selected from the group consisting of Thaumatococcus extracts (Katemfestaude), extracts from, Steviassp. (especially Stevia rebaudiana), Swingle extracts (Momordica or Siratia grosvenorii, Luo-Han-Guo), extracts from Glycerrhyzia ssp. (especially Glycerrhyzia glabra), Extracts from Rubus ssp. (especially Rubus suavissimus), Citrus extracts and extracts from Lippia dulcis; and (a2) synthetic sweet-tasting substances, preferably selected from the group consisting of magap, sodium cyclamate or other physiologically acceptable salts of cyclamic acid, acesulfame K or other physiologically acceptable salts of acesulfame, neohesperidin dihydrochalcone, naring dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, advantame, perillartin, monellin, sucralose, lugdunam, carrelam, sucrononate and sucrooctate.

[0092] In a further embodiment of the present invention, at least one flavoring agent, in particular a flavor, is optionally used in the composition according to the invention to flavor the composition according to the invention. The flavoring can be solid or liquid.

[0093] In a preferred embodiment, the composition according to the invention comprises a flavoring to round off and / or refine the taste and / or smell of the composition. Suitable flavorings are preferably selected from the group consisting of synthetic, natural, or nature-identical aromas, fragrances, and flavorings and their mixtures, essential oils, reaction flavorings, smoke flavorings, or other flavoring preparations. These can also preferably be protein (partial) hydrolysates, barbecue flavors, plant extracts, spices, spice preparations, vegetables, and / or vegetable preparations, which may further contain suitable excipients and carriers.In particular, flavors or their components are preferably suitable according to the invention which cause a roasted, meaty (in particular chicken, fish, seafood, beef, pork, lamb, sheep, goat), vegetable (in particular tomato, onion, garlic, celery, leek, mushrooms, eggplant, seaweed), spicy (in particular black and white pepper, chili, paprika, cardamom, nutmeg, allspice, mustard and mustard products), fried, yeasty, boiled, fatty, salty and / or hot aroma impression and can thus intensify a spicy and salty impression.

[0094] Essential oils which can be a component of the aroma according to the invention are preferably selected from the group consisting of anise oil; valerian oil; basil oil; mugwort oil; bergamot oil; bitter almond oil; savory oil; bucco leaf oil; camphor oil; cananga oil; cardamom oil; cascarilla oil; cassia oil; citronell oil; lemon oil; coriander oil; cumin oil; dill herb oil; dill seed oil; tarragon oil; eucalyptus citriodora oil; eucalyptus oil; fennel oil; grapefruit oil; ginger oil; blue chamomile oil; Roman chamomile oil; spearmint oil; caraway oil; lemongrass oil; lovage oil; distilled lime oil; pressed lime oil; bay leaf oil; mace oil; marjoram oil; mandarin oil; nutmeg oil; clove leaf oil; clove blossom oil; orange oil; oregano oil; parsley leaf oil; Parsley seed oil; peppermint oil; pepper oil; allspice oil; rosemary oil; Dalmatian sage oil; Spanish sage oil; celery seed oil; star anise oil; thyme oil; vanilla extract; juniper berry oil; wintergreen oil; cinnamon leaf oil; cinnamon bark oil and fractions thereof.

[0095] In the context of the present invention, reaction flavors are also preferably used, which can be a component of the flavor, which can be produced by frying a spice or a pomace, are preferably selected from the group consisting of flavors from frying vegetable oils with potatoes, sweet potatoes, carrot pomace, onion pomace, sugar beet pomace, vegetable pomace, fruit pomace or mushroom pomace.

[0096] In the context of the present invention, preferred individual flavoring substances are selected from the group consisting of: acetaldehyde, acetylmethylcarbinol, acetophenone, allyl capronate, alpha ionone, beta ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl acetate, benzyl alcohol, benzyl benzoate, beta ionone, butyl butyrate, butyl capronate, butylidenephthalide, capric acid, caproic acid, caprylic acid, carvone, camphene, caryophyllene, cineole, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascone, decalactone, diacetyl, dihydrocoumarin, dimethyl anthranilate, dodecalactone, ethoxyethyl acetate, ethyl acetate, ethyl butyric acid, ethyl butyrate, Ethyl caprinate, ethyl caproate, ethyl crotonate, ethyl formate, ethyl furaneol, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerianate, ethyl lactate, ethyl lactate, ethyl maltol, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptylate,1-(4'-Hydroxyphenyl)-2-butanon (Frambinor ®< ), gamma-Decalacton, Geraniol, Geranylacetat, Geranylacetat, Grapefruitaldehyd, Methyldihydrojasmonat (Hedion ®< ), Heliotropin, 2-Heptanon, 3-Heptanon, 4-Heptanon, trans-2-Heptenal, cis-4-Heptenal, trans-2-Hexenal, cis-3-Hexenol, trans-2-Hexensäure, trans-3-Hexensäure, cis-2-Hexenylacetat, cis-3-Hexenylacetat, cic-3-Hexenylcapronat, trans-2-Hexenylcapronat, cis-3-Hexenylformiat, cis-2-Hexylacetat, cis-3-Hexylacetat, trans-2-Hexylacetat, cis-3-Hexylformiat, para-Hydroxybenzylaceton, Isoamylalkohol, Isoamylisovalerianat, Isobutylbutyrat, Isobutyraldehyd, Isoeugenolmethylether, Isopropylmethylthiazol, Laurinsäure, Leavulinsäure, Linalool, Linalooloxid, Linalylacetat, Maltol, I-Menthol, Menthofuran, Methylanthranilat, Methylbutanol, Methylbuttersäure, 2-Methylbutylacetat, Methylcapronat, Methylcinnamat, 5-Methylfurfural, 3,2,2-Methylcyclopentenolon, 6,5,2-Methylheptenon, Methyldihydrojasmonat, Methyljasmonat, 2-Methylmethylbutyrat,2-Methyl-2-Pentenolic acid, methylthiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, neryl acetate, trans,trans,2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, delta octalactone, gamma Octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-octyl acetate, 3-octyl acetate, palmitic acid, paraldehyde, phellandrene, pentanedione, phenylethyl acetate, phenylethyl alcohol, phenylethyl alcohol, phenylethyl isovalerianate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sinensal, sulfurol, terpinene, terpineol, Terpinolene, 8,3-thiomenthanone, 4,4,2-thiomethylpentanone, thymol, delta-undecalactone, gamma-undecalactone, valencene, valeric acid, vanillin, acetoin, ethylvanillin, ethylvanillin isobutyrate (3-ethoxy-4-isobutyryloxybenzaldehyde), Furaneol ®< (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and its derivatives (preferably homofuraneol (2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone),Homofuronol (2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and maltol derivatives (preferably ethylmaltol), coumarin and coumarin derivatives, gamma-lactones (preferably gamma-undecalactone, gamma-nonalactone, gamma-decalactone), delta-lactones (preferably 4-methyldeltadecalactone, massoilactone, deltadecalactone, tuberolactone), methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, Isoamyl acetate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methylbutyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n-hexanoate, ethyl n-octanoate, ethyl 3-methyl-3-phenylglycidate, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde, 2-methyl-3-(methylthio)-furan,2-Methyl-3-furanthiol, Bis(2-methyl-3-furyl)-disulfid, Furfurylmercaptan, Methional, 2-Acetyl-2-thiazolin, 3-Mercapto-2-pentanon, 2,5-Dimethyl-3-furanthiol, 2,4,5-Trimethylthiazol, 2-Acetylthiazol, 2,4-Dimethyl-5-ethylthiazol, Mercapto-3-methyl-1-butanol 2-Acetyl-1-pyrrolin, 2-Methyl-3-ethylpyrazin, 2-Ethyl-3,5-dimethylpyrazin, 2-Ethyl-3,6-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 3-Isopropyl-2-methoxypyrazin, 3-Isobutyl-2-methoxypyrazin, 2-Acetylpyrazin, 2-Pentylpyridin, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecanal, 1-Penten-3-on, 2,3-Butandion, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, Guajakol, 3-Hydroxy-4,5-dimethyl-2(5H)-furanon, 3-Hydroxy-4-methyl-5-ethyl-2(5H)-furanon, Dimethylsulfid, Trimethylamin, Zimtaldehyd, Zimtalkohol, Methylsalicylat, Isopulegol sowie - soweit möglich - deren cis / trans-Isomere, Stereoisomere, Enantiomere, Diastereomere und Epimere.,

[0097] Furthermore, the flavors used according to the invention may be those that are preferably selected from the group consisting of egg, butter, roasted notes, caramel and popcorn.

[0098] The flavorings to be used according to the invention preferably contain more than one of the flavoring substances mentioned, preferably two, three, four, five or more of the flavoring substances mentioned.

[0099] In a further embodiment of the present invention, at least one flavor modulator is optionally used in the composition according to the invention. Flavor modulators are substances capable of masking or reducing an unpleasant (bitter, metallic, chalky, sour, astringent, sharp) taste impression, enhancing or creating a pleasant taste impression (sweet, salty, umami, tingling, or cooling), or correcting a taste impression. This allows for a modulation of the flavor of the composition according to the invention.

[0100] These additional sensory active substances or modulating aroma and / or flavoring substances (flavor modulators) can be selected from the following lists without limiting the invention:

[0101] Trans-tert-butylcyclohexanol, as described in WO 2009 / 087242); monosodium glutamate, glutamic acid; nucleotides, such as adenosine 5'-monophosphate, cytidine 5'-monophosphate, inosine 5'-monophosphate, guanosine 5'-monophosphate and their pharmaceutically acceptable salts; lactisoles; sodium salts, such as sodium chloride, sodium lactate, sodium citrate, sodium acetate, sodium gluconate; hydroxyflavanones, such as eriodictyol, sterubin (eriodictyol 7-methyl ether), homoeriodictyol and their sodium, potassium, calcium, magnesium or zinc salts (in particular those as described in EP 1 258 200);Hydroxybenzoic acid amides, such as 2,4-dihydroxybenzoic acid vanillylamide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)-amide, 2,4,6-trihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)-amide, 2-hydroxybenzoic acid-N-4-(hydroxy-3-methoxybenzyl)amide, 4-hydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)amide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)amide mono-sodium salt, 2,4-Dihydroxybenzoic acid-N-2-(4-hydroxy-3-methoxyphenyl)-ethylamide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-ethoxybenzyl)-amide, 2,4-Dihydroxybenzoic acid N-(3,4-dihydroxybenzyl)amide and 2-hydroxy-5-methoxy-N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]amide); 4-Hydroxybenzoic acid vanillylamide (in particular those as described in WO 2006 / 024587);Hydroxydeoxybenzoins, such as 2-(4-hydroxy-3-methoxyphenyl)-1-(2,4,6-trihydroxyphenyl)ethanone, 1-(2,4-dihydroxyphenyl)-2-(4-hydroxy-3-methoxyphenyl)ethanone, 1-(2-hydroxy-4-methoxyphenyl)-2-(4-hydroxy-3-methoxyphenyl)ethanone) (especially those as described in WO 2006 / 106023); Hydroxyphenylalkanediones, such as gingerdione-[2], gingerdione-[3], gingerdione-[4], dehydrogingerdione-[2], dehydrogingerdione-[3], dehydrogingerdione-[4]) (especially those as described in WO 2007 / 003527); Diacetyl trimers (in particular those as described in WO 2006 / 058893); gamma-aminobutyric acids (in particular those as described in WO 2005 / 096841); divanillins (in particular those as described in WO 2004 / 078302); 4-hydroxydihydrochalcones (in particular those as described in US 2008 0227867); in this context, in particular phloretin and davidigenin;Amino acids or mixtures of whey proteins with lecithins, yeast extracts, plant hydrolysates, powdered vegetables (e.g. onion powder, tomato powder), plant extracts (e.g. of lovage or of mushrooms such as shiitake), seaweed and mineral salt mixtures and mixtures (in particular those as described in WO 2007 / 045566); hesperetin (in particular those as disclosed in WO 2007 / 014879); 4-hydrochalcones (in particular those as disclosed in WO 2007 / 107596); propylene phenyl glycosides (chavicol glycosides) (in particular those as described in EP 1 955 601); pellitorin and flavor compositions derived therefrom; umami compounds (in particular those as described in WO 2008 / 046895 and EP 1 989 944); Matairesinol and neoflavanoids (in particular those as described in WO 2012 / 146584, US 2013 078192 and US 2013 084252);and neoisoflavonoids (in particular those as described in EP 2 570 035, EP 2 570 036 and EP 2 726 026), extracts of Mycetia ssp. or balansins as described in EP 2 529 633 B1, hesperetindihydrochalcone as described in WO 2017 186,299, mixtures containing naringenin and phloretin as described in WO 2017 092,796, native or transglycosidated rubusosides as described in EP 2 386 211 B1 or WO 2015 189,346, flavans as described in US 2010 292,175, phyllodulcin or hydrangea extracts as described in EP 2,298,084, dihydrochalcones as described in EP 2,353,403, homovanillic acid esters as described in EP2,932,858, phyllodulcin degradation products as described in PCT / EP2017 / 065457.;

[0102] Bicyclo[4.1.0]heptane-7-carboxylic acid amides, in particular those as described in EP 2 079 322 (Symrise); cyclopropanecarboxylic acid (3-methylcyclohexyl) amides, in particular those as described in EP 1 989 944 (Symrise); aromatic neomenthylamides, in particular those as described in EP 2 064 959 (Symrise); neomenthylamides, in particular those as described in US 2009 311401 (Symrise); geranylamine derivatives of oxalic acid and neomenthyl derivatives.

[0103] In general, the two, three, several or all of the further flavorings for imparting, modifying and / or enhancing one, two or all of the taste impressions umami, kokumi and salty (taste modulators) are preferably naturally occurring compounds, particularly preferably compounds selected from the group consisting of: monosodium glutamate, free glutamic acid, nucleotides such as adenosine 5'-monophosphate, cytidine 5'-monophosphate, inosine 5'-monophosphate, guanosine 5'-monophosphate) and their pharmaceutically acceptable salts; strombins (in particular those as described in WO 2010 / 100589); theogallins (in particular those as described in JP 2007 110988); pyridine betaine compounds (in particular those as described in EP 1 291 342); Glutamic acid glycosides (particularly those as described in WO 2002 / 087361); malic acid glycosides (particularly those as described in WO 2006 / 003107);Glutathione derivatives (in particular those as described in EP 0 181 421 or WO 2007 / 042273); Lactisoles and alkylpyridines (in particular those alkylpyridines as described in WO 2009 / 122318 and WO 2009 / 1223319), in particular 2-hexyl-, 2-heptyl- and 2-octylpyridine, (2E,6Z)-N-cyclopropylnona-2,6-dienamide, (2E,6Z)-N-ethylnona-2,6-dienamide, N-[(2E)-3,7-dimethylocta-2,6-dienyl]-cyclopropanecarboxamide, N'-[(2-methoxy-4-methyl-phenyl)methyl]-N-[2-(5-methyl-2-pyridyl)ethyl]-oxamide, N'-[(2,4-dimethoxyphenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N'-[(2-methoxy-4-methyl-phenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N-(1-propylbutyl)-1,3-benzodioxole-5-carboxamide, 1-(2-hydroxy-4-isobutoxy-phenyl)-3-(2-pyridyl)-propan-1-one and 1-(2-hydroxy-4-methoxy-phenyl)-3-(2-pyridyl)-propan-1-one; cinnamic acid amides, in particular rubemamide or rubescenamide; hydroxyflavones, such as eriodictyol, homeriodictyol or their sodium salts); hesperetin, pholoeretin, hydroxyflavans, 4-hydroxychalcones;Extracts based on Hydrangea dulcis (in particular those as described in EP 2 298 084) or Rubus ssp.; mixtures of whey proteins with lecithins, yeast extracts, plant hydrolysates, powdered vegetables (e.g. onion powder, tomato powder), plant extracts (e.g. of lovage or of mushrooms such as shiitake), seaweed and mineral salt mixtures (in particular mineral salt mixtures as described in US 2009 214728).

[0104] Synthetic flavorings preferably to be used in the composition according to the invention for imparting, modifying and / or enhancing one, two or all of the taste impressions umami, kokumi and salty are preferably selected from the chemical substances described in the publications US 2004 0202619, US 2004 0202760, US 2006 0057268 and US 2006 0068071, in particular (2E, 6Z)-N-cyclopropylnona-2,6-dienamide, (2E, 6Z)-N-ethylnona-2,6-dienamide and N-[(2E)-3,7-dimethylocta-2,6-dienyl]-cyclopropanecarboxamide, the chemical structures as described in US 2005 0084506, in particular N'-[(2-methoxy-4-methylphenyl)-methyl]-N-[2-(5-methyl-2-pyridyl)ethyl]-oxamide, N'-[(2,4-dimethoxyphenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N'-[(2-methoxy-4-methylphenyl)-methyl]-N-[2-(2-pyridyl)ethyl]-oxamide, N-(1-propylbutyl)-1,3-benzodioxole-5-carboxamide, and the chemical structures as described in WO 2011 / 004016,in particular 1-(2-hydroxy-4-isobutoxyphenyl)-3-(2-pyridyl)-propan-1-one and 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-propan-1-one; rubemamine, rubemamide, rebuscenamine, rubescenamide, zanthosine, zanthosinamide, dioxamine, dioxamide, zanthomamine and zanthomamide, and mixtures thereof as described in EP 2 529 632 or EP 2 737 807.

[0105] To enhance the sweet taste, carbohydrate-rich foods, in particular maltol or ethyl maltol, as well as other flavor enhancers, in particular glycine or neohesperidin dihydrochalcone, are added to the composition according to the invention.

[0106] In addition to one or more sweetening agents or one or more flavor modulators, a composition according to the invention may preferably contain flavoring agents that produce a tingling or cooling effect. Such flavoring agents are preferably selected from the group consisting of: menthol and menthol derivatives such as L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol; Menthyl ethers such as 3-(I-menthoxy)-1,2-propanediol, 3-(I-menthoxy)-2-methyl-1,2-propanediol, 3-(I-menthyl methyl ether; menthone glycerylacetal, menthone glyceryl ketal or mixtures thereof; menthyl esters such as menthyl formate, menthyl acetate, menthyl isobutyrate, menthyhydroxyisobutyrate, menthyl lactate, L-menthyl-L-lactate, L-menthyl-D-lactate, menthyl (2-methoxy) acetate, menthyl (2-methoxyethoxy) acetate, menthyl pyroglutamate;Menthyl carbonates such as menthylpropylene glycol carbonate, menthylethylene glycol carbonate, menthylglycerol carbonate or mixtures thereof; the half esters of menthols with a dicarboxylic acid or derivatives thereof such as monomenthyl succinate, monomenthyl glutarate, monomenthyl malonate, O-menthyl succinic acid ester-N,N-(dimethyl)amide, O-menthyl succinic acid ester amide), menthanecarboxylic acid amides (preferably menthanecarboxylic acid N-ethylamide or N α< -(menthanecarboxylic acid) glycine ethyl ester, as described in US 4,150,052, menthanecarboxylic acid N-(4-cyanophenyl)-amide or menthanecarboxylic acid N-(4-cyanomethylphenyl)-amide, as described in WO 2005 / 049553); menthanecarboxylic acid N-(alkoxyalkyl)-amides); Menthone and menthone derivatives such as L-menthone glycerol ketal); 2,3-dimethyl-2-(2-propyl)-butyric acid derivatives such as 2,3-dimethyl-2-(2-propyl)-butyric acid N-methylamide, isopulegol or its esters such as (I-(-)-isopulegol, I-(-)-isopulegol acetate;Menthane derivatives such as p-menthane-3,8-diol; cubebol or synthetic or natural mixtures containing cubebol; pyrrolidone derivatives of cycloalkyldione derivatives such as 3-methyl-2(1-pyrrolidinyl)-2-cyclopentene-1-one or tetrahydropyrimidine-2-ones such as icilin or related compounds as described in WO 2004 / 026840); carboxamides such as N-(2-(pyridin-2-yl)-ethyl)-3-p-menthanecarboxamide or related compounds such as (1R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-isopropyl)cyclohexanecarboxamide; Oxamates, preferably those described in EP 2 033 688 and [(1R,2S,5R)-2-isopropyl-5-methyl-cyclohexyl] 2-(ethylamino)-2-oxo-acetate (X Cool).;

[0107] The composition or sugar mass substitute according to the invention is characterized in that it comprises or consists of: 3 to 65% by weight of one or more carrier(s), preferably 30 to 50% by weight; 0.5 to 15% by weight of one or more fats or oils, preferably 1 to 5% by weight; 25 to 70% by weight of crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as the main sugar, wherein the crystalline or semi-crystalline sugar is applied to the surface of the carrier coated with the oil or fat, preferably 45 to 55% by weight; and optionally 0 to 10% by weight of one or more sensory-active substances, preferably 0.05 to 2% by weight; in each case based on the total weight of the composition according to the invention.

[0108] A composition according to the invention with the following recipe for replacing the mass of sugar, in particular sucrose, in baked goods has proven particularly advantageous: 2 to 4 wt% maltodextrin DE 8; 0 to 2 wt% inulin Frutafit IQ; 2 to 4 wt% inulin Orafti HSI; 8 to 12 wt% wheat flour; 45 to 55 wt% crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose; 1 to 5 wt% vegetable oil; and 0.05 to 2 wt% of one or more sensory active substances; each based on the total weight of the composition according to the invention.

[0109] For the purposes of the present invention, percentages by weight (wt. %) relating to the objects according to the invention, ie the composition according to the invention, are in each case based on the total weight of the respective composition, unless otherwise stated.

[0110] In a further preferred variant according to the first aspect of the present invention, the built-up agglomeration particle collective of the composition is produced by a built-up agglomeration process. Consequently, the present invention also relates to a sugar mass substitute which is produced by a built-up agglomeration process or is obtainable by a built-up agglomeration process.

[0111] Typically, the D50 value of crystalline sucrose with a standard grain size of 280.0 µm is 280.0 µm. Therefore, when producing the built-up agglomeration particle collective of the composition according to the invention, the aim is to achieve a particle size approximately equal to that of sucrose.

[0112] The particle size of the build-up agglomeration particle collective or agglomerate of the composition according to the invention is preferably in the range from 10 to 500 µm, particularly preferably in the range from 15 to 460 µm, with a D90 value of 300 µm, measured at 3 bar by laser diffraction spectroscopy. It has proven particularly advantageous if the particle size of the build-up agglomeration particle collective of the composition according to the invention is in the range from 80 to 410 µm, with a D90 value of 285 µm, measured at 3 bar by laser diffraction spectroscopy.

[0113] As can be seen from the Figures 2 and 3 As can be clearly seen, the particle size of the build-up agglomeration particle collective is similar to the particle size of crystalline sugar.

[0114] The particle size distribution of the build-up agglomeration particle collective or the agglomerate of a composition according to the invention in comparison to the particle size distribution of crystalline sugar is shown in the Figures 4 and 5 The particle size distribution of the build-up agglomeration particle collective or the agglomerate of a composition according to the invention is preferably in the range of a D50 of 100 to 500 µm, even more preferably in the range of 110 to 260 µm.

[0115] For the purposes of the present invention, the Dxx value indicates the particle diameter at which, based on volume, xx vol% of the particles of a particle diameter have a smaller or equal diameter. The average particle diameter therefore corresponds to a D50 value. Furthermore, for example, a D90 value of 400 µm means that 90 vol% of the particles have a diameter of less than or equal to 400 µm.

[0116] In a further modification according to the first aspect of the present invention, the build-up agglomeration particle collective has a bulk density of 100 to 900 g / dm 3 , preferably a bulk density of 650 to 800 g / dm 3 . It is important that the bulk density of the build-up agglomeration particle collective is within the range of the bulk density of the other ingredients of the baked product, as otherwise separation could occur. The homogeneous distribution of all components ensures a homogeneous baking result.

[0117] The second subject matter of the invention relates to a process for producing the composition according to the invention, ie the sugar mass substitute according to the invention, which comprises the following steps: (i) providing (a) one or more carrier(s); (b) one or more fat(s) or oil(s); (c) crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose; and (d) optionally one or more sensory active substance(s); and (ii) agglomerating the components (a), (b), (c) and optionally (d) by build-up agglomeration.

[0118] Accordingly, the preparation process according to the invention according to steps (i) and (ii) can be carried out in such a way that the components (a) to (c) and optionally (d) of the composition according to the invention are provided and processed by build-up agglomeration to form a build-up agglomeration particle collective or agglomerate.

[0119] For this purpose, in one embodiment of the agglomeration process according to the invention, the one or more carriers are placed in a mixer to be used according to the invention, preferably a fluidizing mixer, and fluidized. The carrier(s) are placed in a mechanical fluidized bed. After the carrier(s) have been fluidized by the mixer, the fat or oil(s) are sprayed onto the carrier(s) using a nozzle, whereby the surface of the carrier(s) is / are evenly wetted. The wetting of the surface with fat or oil ensures the generation of capillary forces and thus the generation of adhesive forces. In a further step, the crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, is added to the fluidized mixture of carrier(s) and fat or oil(s).In this way, agglomerate structures are produced to obtain a build-up agglomeration particle collective of the composition according to the invention.

[0120] In an alternative embodiment of the second subject matter of the invention, the carrier(s) and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, are placed in a mixer to be used according to the invention, preferably a fluidizing mixer, and fluidized. In the next step, the fat or oil(s) is / are fed to the mixer so that the carrier(s) is / are fully or partially wetted by the fat or oil(s) and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier(s) wetted with the fat or oil(s). In this way, agglomerate structures are created, obtaining a build-up agglomeration particle collective of the composition according to the invention.

[0121] The process for producing the composition, ie the sugar mass substitute according to the invention or the build-up agglomeration comprises the following steps: Preparing and fluidising the one or more carriers in a mixer; feeding the one or more fats or oils into the mixer so that the carrier is / are fully or partially wetted by the fat or oil / fats or oils; and feeding the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, so that the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier wetted with the fat or oil / fats or oils; or Preparing and fluidising the carrier and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, in a mixer;and feeding the one or more fats or oils into the mixer such that the carrier(s) is / are fully or partially wetted by the fat or oil(s) or oils and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier(s) wetted by the fat or oil(s) or oils; ; while maintaining a build-up agglomeration particle collective.

[0122] In a further variant of the second subject matter of the present invention, the method according to the invention comprises the following steps: Preparing and fluidizing the one or more carriers in a mixer; feeding the one or more fats or oils into the mixer so that the carrier is / are fully or partially wetted by the fat or oil / fats or oils; and feeding the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, so that the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier wetted with the fat or oil / fats or oils; thereby obtaining a primary solid agglomerate;and adding further crystalline or semi-crystalline sugar, in particular further crystalline or semi-crystalline sucrose, whose particle diameter is smaller than the particle diameter of the main sugar and agglomerating on the surface of the primary solid agglomerate; to obtain a build-up agglomeration particle collective; or introducing and fluidizing the carrier(s) and the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, in a mixer;and feeding the one or more fats or oils into the mixer such that the carrier(s) is / are fully or partially wetted by the fat or oil / fats or oils and the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier(s) wetted with the fat or oil / fats or oils; to obtain a first primary solid agglomerate; and feeding further crystalline or semi-crystalline sugar, in particular further crystalline or semi-crystalline sucrose, the particle diameter of which is smaller than the particle diameter of the main sugar and agglomeration on the surface of the primary solid agglomerate; ; while maintaining a build-up agglomeration particle collective;

[0123] Preferably, the crystalline or semi-crystalline main sugar has a particle size with a D50 value in the range of 120 to 300 µm, preferably in the range of 220 to 280 µm, and the further crystalline or semi-crystalline sugar, whose particle diameter is smaller than the particle diameter of the main sugar, has a particle size with a D50 value in the range of 10 to 50 µm, preferably in the range of 12 to 30 µm.

[0124] In particular, in the last-described process variants, the build-up agglomeration process of the particle collective of the composition according to the invention is carried out as follows: First, a crystalline or semi-crystalline sugar grade with a D90 value of 150 to 450 µm, particularly preferably 250 to 350 µm, is initially introduced and mixed with the other carriers selected according to the invention. The fats and oils are premixed separately and sprayed with a two-component nozzle onto the carrier mixture fluidized in a fluidized-bed apparatus (e.g., fluidizing mixer, fluidized-bed system). This results in primary solid agglomeration.In a second subsequent step, another crystalline or semi-crystalline sugar grade with a D90 value of 20 µm to 120 µm, particularly preferably 50 to 80 µm, is fixed in a finely distributed manner on the surface of the primary solid agglomerate present in the fluidized bed, thus completing the secondary build-up layer while obtaining the build-up agglomeration particle collective of the composition according to the invention.

[0125] According to a further preferred embodiment of the second subject matter of the invention, the method according to the invention is characterized in that one or more sensory-active substances, i.e. component (d), are optionally provided. If the one or more sensory-active substances are in liquid form, they are mixed with the oil(s) or fat(s) in the method described above before the fat(s) or oil(s) are fed to the mixer. If the one or more sensory-active substances are in solid, preferably powdered, form, they are admixed with the carrier(s) in the method described above.

[0126] The process principle described above for producing the composition according to the invention can be carried out using various technologies. According to the invention, the particle collective is produced from components (a) to (c) and optionally (d) of the composition according to the invention by a build-up agglomeration process.

[0127] The build-up agglomeration process can be further divided into dry agglomeration and wet agglomeration, in particular spray, fluidized bed, and rolling and mixing agglomeration. Wet agglomeration has proven particularly advantageous in the production of the build-up agglomeration particle collective of the composition according to the invention.

[0128] Typical mixers to be used according to the invention are, for example, ploughshare mixers or multi-stream fluid mixers.

[0129] In the preferred production process according to the invention, an unheated mixer is used at room temperature. Ambient temperatures of 10°C to 30°C are preferably set, particularly preferably ambient temperatures of 15°C to 20°C.

[0130] The total mixing time for a manufacturing process according to the invention typically depends on the fluidization of components (a) to (c) and, if appropriate, the further component (d) of the composition according to the invention. This means that it depends, among other things, on the mixers used and the nature of the raw materials used for the respective aforementioned components. In a preferred embodiment of the manufacturing process according to the invention, the total mixing time is ≤ 10 minutes.

[0131] The third aspect of the present invention relates to the use of the composition according to the invention, i.e., the sugar mass substitute according to the invention, for producing baked goods or baking mixes. The composition according to the invention is advantageously used for producing baked goods or baking mixes in which part of the sugar, in particular the sucrose, is replaced by the composition according to the invention. The baked goods are selected from the group consisting of bread, small baked goods, pastries, in particular cakes, tarts, yeast dough pastries, shortcrust pastries, puff pastry, strudel pastries, cookies, and long-life baked goods, in particular shortcrust pastries.

[0132] Baking mixes are powdered mixtures of ingredients for dough. Each baking mix contains flour, salt, and raising agents. Depending on the recipe and the type of dough, sugar and other ingredients are also added. When preparing the dough, these baking mixes require the addition of the liquids required for the recipe, such as water or milk, fats such as butter, and eggs.

[0133] The fourth aspect of the present invention relates to the use of the composition according to the invention, i.e., the sugar mass substitute according to the invention, for substituting sugar, in particular sucrose, in baked goods. With the compositions according to the invention, the proportion of sugar, in particular sucrose, in baked goods can be substituted by 20 to 50 wt. %, in particular by 30 to 40 wt. %.

[0134] The Figure 6 shown images ( Fig. 6a and Fig. 6b) illustrate the structure of a biscuit in the full-sugar version (sugar content 26 wt.%, based on the recipe) and the structure of a biscuit comprising the sugar mass substitute according to the invention as well as the respective biscuit recipes. In the recipe of the biscuit comprising the sugar mass substitute according to the invention, 16 wt.% of the sugar content of the recipe of the full-sugar version (26 wt.%) is replaced by the composition according to the invention and thus the sugar content is reduced by 60% to 10 wt. The produced baked good comprising the sugar mass substitute according to the invention accordingly comprises a proportion of sugar of 10 wt.% and a proportion of the composition according to the invention of approximately 16 wt.% in the recipe used instead of 26 wt.% sugar in the full-sugar version.The composition of the composition used according to the invention is as follows: 48% sugar, 49% carrier mixture, 2.5% oil, 0.5% sensory active substances. Since the composition used according to the invention itself contains about 50% by weight of sugar, this means a total sugar reduction of 30%.

[0135] If, by comparison, the entire sugar content in the above-mentioned recipe is replaced by the composition according to the invention, the sugar content in the biscuit can be reduced by 50%.

[0136] As can be seen from Table 3 below, the analyzed baking properties of the biscuits produced with the composition according to the invention do not differ significantly from the reference sample. The sensory and analytical testing methods for assessing the baking properties are described in more detail below. Table 3: Analytical data of the biscuits prepared with the composition according to the invention. standard 30% reduced sugar 50% reduced sugar sweetness 0 -1,64 -2,71 L* value 75,0 75,3 75,4 a* value 2,3 2,9 2,1 b* value 26,6 26,0 26,0 ΔE - 0,90 0,75 Breaking strength 556,6 N 565,8 N 571,9 N Height 0.58 cm 0.58 cm 0.58 cm

[0137] The present invention can be used for the production of baked goods or a baking mix comprising the composition according to the invention. The baked goods are selected from the group consisting of bread, small pastries, fine pastries, in particular cakes, tarts, yeast pastries, shortcrust pastries, puff pastry, strudel pastries, cookies, and long-life baked goods. The baked goods or the baking mix are characterized by having a reduced sugar content and consequently a lower physiological calorific value.

[0138] Further aspects of the present invention will become apparent from the following examples and the appended claims. Examples of implementation

[0139] The present invention is described in more detail below by means of exemplary embodiments, which, however, do not limit the scope of protection of the inventive objects.

[0140] Unless otherwise stated, all information refers to weight. Preparation of the compositions according to the invention for substituting sugar, in particular sucrose (first preparation variant)

[0141] First, mixtures of carriers are weighed according to the proportions specified in Table 1. These carrier mixtures (Examples 1 to 26) are then used for agglomeration with the additional components specified in the overall recipe below, as shown in Table 4: Table 4: Recipe for agglomeration. raw material Share in % Crystalline white sugar (> 99%) 50,00 Carrier mixture according to Table 1 (Examples 1 to 26), each 47,18 vegetable oil 2,50 Sensory active substance 0,32

[0142] The agglomeration is carried out as follows: First, the crystalline sugar is mixed with the other carriers selected according to the invention. The vegetable oil and the sensory-active substance of a flavor mixture consisting of a modulator, a fried sugar beet pomace oil, egg, butter, and a baking flavor are premixed separately and sprayed with a two-component nozzle onto the carrier mixture, which has been fluidized in a fluidized bed apparatus (e.g., fluidizing mixer, fluidized bed system). This results in agglomeration of the components, yielding the built-up agglomerates of the inventive compositions from samples 1 to 26. Preparation of the compositions according to the invention for substituting sugar, in particular sucrose (alternative preparation variant)

[0143] First, mixtures of carriers are weighed according to the proportions specified in Table 1. These carrier mixtures (Examples 1 to 26) are then used for agglomeration with the additional components specified in the overall recipe below, as shown in Table 5: Table 5: Recipe for agglomeration. raw material Share in % Crystalline white sugar, D90 value < 90 µm 28,20 Crystalline white sugar, D90 value < 300 µm 21,80 Carrier mixture according to Table 1 (Examples 1 to 26), each 47,18 vegetable oil 2,50 Sensory active substance 0,32

[0144] The build-up agglomeration process of the particle collective in the alternative production variant is carried out as follows: First, crystalline sugar with a D90 value of < 300 µm is introduced and mixed with the other carriers selected according to the invention. The vegetable oil and the sensory active substance, a flavor mixture consisting of a modulator, a fried sugar beet pomace oil, egg, butter, and a baking flavor, are premixed separately and sprayed with a two-component nozzle onto the carrier mixture fluidized in a fluidized bed apparatus (e.g., fluidizing mixer, fluidized bed system). This results in primary solid agglomeration.In a second step, crystalline sugar with a D90 value of < 90 µm is finely distributed and fixed on the surface of the primary solid agglomerate present in the fluidized bed, thus completing the secondary build-up layer and thus obtaining the build-up agglomeration particle collective of the composition according to the invention.

[0145] After the agglomeration process according to the first production variant, the finished agglomeration products, i.e., the inventive compositions of samples 1 to 26, are each baked into a baked product recipe. Following the baking process, the baked products are subjected to sensory and analytical testing. The sweetness, texture, color, and height of the baked product are evaluated. Carrying out the baking tests

[0146] In the present invention, a shortcrust pastry was chosen as the application used for the replacement of sugar.

[0147] Table 6 below shows the recipe for the shortcrust pastry. The full-sugar version of the shortcrust pastry recipe is characterized by a sugar content of more than 25%. Table 6: Full-sugar version of the shortcrust pastry recipe. Raw materials Share in % Wheat flour type 405 42,96 Sucrose Standard 25,77 shortening 21,48 whole egg 8,59 baking powder 0,86 table salt 0,34

[0148] In the test recipe, the sugar content of the full-sugar version of the shortcrust pastry recipe is reduced by 50%. 50% of the sucrose is replaced by the inventive compositions obtained above after the agglomeration process with the carrier mixtures according to Examples 1 to 26, resulting in Samples 1 to 26. Since the inventive composition itself is produced using sugar, the total sugar content in the shortcrust pastry recipe is reduced by 30%. In addition, powdered sugar is used instead of sucrose. Table 7 below shows the test recipe. Table 7: Shortcrust pastry recipe with the composition according to the invention as a sugar mass substitute. Raw materials Share in % Wheat flour type 405 42,96 Sucrose powdered sugar 12,89 Compositions according to the present invention (Samples 1 to 26) 12,88 shortening 21,48 whole egg 8,59 baking powder 0,86 table salt 0,34

[0149] The shortcrust pastry was made as follows: 1. All ingredients are weighed using the Satorius precision scales. 2. In the Kenwood Major Titanium food processor, the ingredients are pre-mixed for 60 seconds with a mixer on the minimum setting. 3. After pre-mixing, the mixture is kneaded for 180 seconds on speed 1. 4. The resulting dough is formed into a ball and cooled in the refrigerator at 7°C for one day. 5. The dough is then rolled out on the Fritsch Rollfix Mini 520 sheeter to a thickness of 3 mm and transferred to a baking tray. 6. The dough is baked with the baking tray in the Rational CPC 61 combi steamer at 180°C (dry convection at half fan speed) for 540 seconds. 7. Immediately after baking, the baked goods are cut into 60x35 mm pieces to prevent uneven browning. The baked goods are cooled at room temperature for at least 3 hours. 8.Finally, the biscuits are packaged in plastic bags with a water and vapor barrier and stored until further analysis. Sensory and analytical testing methods

[0150] The sensory and analytical testing methods for pastry samples 1 to 26 were carried out as follows. Sensory methods

[0151] A sensory difference test is used to evaluate sensory parameters such as sweetness, crispness, and browning. After production, the cookies are subjected to a sensory evaluation. The sensory test is intended to demonstrate the differences between the baked cookies with the inventive compositions of samples 1 to 26 (shortcrust pastry recipe with the inventive composition as a sugar mass substitute) and the reference (full-sugar version of the shortcrust pastry recipe), so that a statement can be made regarding various baking properties. The evaluation is carried out using a degree-of-difference test. This test reflects the deviations of the samples from a reference sample (I. Strobl, Sensory Analysis: Overview of Methods and Areas of Application, DLG-Arbeitsblätter Sensorik, No. 02, 2013). A "JAR scale" (just about right) is used to describe the differences (UMAnnette Bongartz, Statistical Methods in Sensory Analysis, Part 2, Consumer Tests, DLG Worksheets on Sensory Analysis, No. 06, 06 2011. Using this scale, the sensory panel assesses the deviation of samples 1 to 26 from the reference from -4 to 4, where 0 corresponds to the value of the reference sample (see . Figure 7 ). An untrained sensory panel of 16 people is available for the test. First, the panelists receive the reference sample, which consists of the biscuit with 100% sucrose. Using this sample, the panelists compare and evaluate the deviations in the specified characteristics, such as "browning," "sweetness," and "crispness," for samples 1 to 26. The mean and standard deviation are used for evaluation. Determination of tanning color

[0152] The browning behavior of the biscuits is compared both sensorially and determined by L*a*b* color measurement. The L*a*b* color space describes all colors perceivable by the human eye and is described in DIN EN ISO 11664-4 (DIN EN ISO 11664-4, Colorimetry - Part 4: CIE1976 L*a*b* color space (ISO 11664-4:2008). L*a*b* stands for a three-dimensional color space in which the values ​​L*, a* and b* correspond to the axes in the spatial direction. The L-axis describes the brightness of the color. The value 0 corresponds to black and the value 100 stands for white. The a*-axis runs from the values ​​-170 (green) to +100 (red) and the b*-axis runs from -100 (blue) to +150 (yellow). All visible colors can be described using the coordinates in this rectangular coordinate system. The difference between two colors can be expressed as the Euclidean distance between the points in the color space. be determined.The ΔE value is used to compare the color difference of the individual samples. A ΔE value of < 1 is no longer perceptible to the human eye. Using an L*a*b* colorimeter, a light source illuminates the sample to be measured. This reflects the light in a specific range of the color spectrum. The monochromator of the measuring cell detects the spectral distribution of the reflection across the incident wavelengths. This consists of a prism that splits the light into the individual spectra. Photodiodes convert the wavelengths into electrical signals, which are then converted into L*a*b* values ​​using microprocessors. The L*a*b* colorimeter SpectroColor from DR Lange is placed with the measuring sensor directly on the surface of the sample. The measurement is then started.To minimize slight differences in browning within a recipe, ten cookies are measured from each recipe, with two individual measurements taken from each cookie. All measurements from the same recipe are combined into a single value using the arithmetic mean. The standard deviation describes the color differences within a test series. Pastry height

[0153] The baked product height is an important parameter for evaluating the dough quality and the baking process. It provides information about the ability of the raising agent to loosen the dough and the gas-holding capacity of the dough structure. Since the dough is rolled out to 3.0 mm before the baking process and only cut into shape after baking, the baked product height can be measured directly on the baked product. A caliper with an accuracy of ± 0.1 mm is used for this purpose. The baked product height is determined as the arithmetic mean of a total of ten measurements taken on baked products. Investigation of the breaking strength of pastries

[0154] A typical product property of shortcrust pastries is their breaking strength. To analyze this, the TA.XTplus texture analyzer with the 3-point breaking strength test device is used. The sample to be tested is placed on two support points and centrally loaded with an increasing force by a bending device. The associated software evaluates the progression in a displacement-force diagram. The operating principle of a texture analyzer is based on a force sensor. This sensor records the force required to travel a specified distance at a defined speed. A force is applied to the sample by a stamp until it breaks. The force required for this is plotted against the traveled distance in a diagram (Ltd., Stable Micro Systems, Texture Analysis Professionals Blog, (online), Available: http: / / textureanalysisprofessionals.blogspot.de / 2015_04_19_archive.html).The maximum force required to fracture the sample is evaluated. The sample to be measured is placed centrally on the supports of the base plate. The gap between the supports is 40 mm. The measurement program is then started. 10 measurements are taken from each sample. The maximum force peaks are used for evaluation. These are referred to as the hardness of the sample. The average value is calculated from the measurements. The texture analyzer is used with the following settings: . Fashion: Measure Force in Compression Option: Return to Start Pre-Test Speed: 1.0 mm / s Test Speed: 3.0 mm / s Post-Test Speed: 10.0 mm / s Distance: 5mm Trigger Force: Car 50g Tare Mode: car Data Acquisition Rate: 500pps

[0155] The sensory and analytical test results for pastry samples 1 to 26 are shown in Table 8 below: Table 8: Results of the sensory and analytical tests for the biscuits from samples 1 to 26. Example: Sensory (sweetness) Hardness (in N) L* a* b* Crispness deviation from the standard Baking height (in cm) standard 4 615,13 74,39 2,54 27,86 0 0,58 1 2,64 400,88 72,3 4,5 31,04 -1,66 0,65 2 3,57 373,72 64,93 8,41 34,58 -1,42 0,60 3 2,64 188,45 72,81 4,63 31,44 -3,05 0,63 4 2,93 237,13 70,91 6,12 33,12 -1,82 0,66 5 2,79 723,37 76,19 1,99 27,6 1,31 0,64 6 2,50 397,18 67,62 7,87 34,93 -0,53 0,57 7 1,86 1449,30 73,21 2,3 27,07 3,62 0,56 8 2,50 400,24 72,19 4,12 30,79 -1,77 0,59 9 3,21 809,54 68,08 6,49 33,7 2,45 0,52 10 2,50 460,90 71,44 4,46 31,21 -0,89 0,57 11 2,14 593,21 72,63 4,67 32,24 0,68 0,57 12 1,93 748,38 66,36 7,62 34,33 1,99 0,58 13 2,29 540,42 69,65 6,27 33,44 0,21 0,59 14 2,71 811,93 62,47 9,91 36,41 1,13 0,54 15 2,57 701,94 68,93 4,98 32,03 0,69 0,63 16 1,79 1036,62 74,52 2,88 29,02 2,98 0,56 17 2,14 529,57 71,83 4,46 31,32 - 0,33 0,54 18 2,64 635,15 68,83 7,02 34,15 0,21 0,62 19 2,43 865,20 69,5 5,33 32,82 1,42 0,61 20 2,14 156,43 71,56 3,9 30,44 -3,22 0,58 21 2,21 830,85 71,17 4,66 31,15 2,36 0,59 22 1,93 113,68 72,78 4,15 30,89 -3,88 0,64 23 2,21 726,35 72,84 4,49 31,57 0,56 0,54 24 1,71 326,84 79,46 1,23 25,14 -1,10 0,57 25 2,86 449,23 72,49 3,71 30,23 -1,74 0,61 26 2,07 351,20 74,19 3,35 30,8 -1,51 0,53

[0156] Based on the above results, it can be seen that the baking properties evaluated or analyzed, in particular volume formation (product matrix), browning, and crispness, do not deviate significantly from the reference sample. Thus, the composition according to the invention can be used to replace the baking properties exhibited by sugar, especially sucrose, in baked goods, especially cookies. At the same time, the composition according to the invention can be used to reduce the sugar content, especially sucrose content, in baked goods by up to 50% without any significant loss of baking properties.

[0157] As the above results show, the sweetness of the cookies produced with the compositions according to the invention is significantly reduced, which is due to the reduced sugar content in the dough mix. This lack of sweetness can optionally be modified or completely compensated for by component (d) of the composition according to the invention, if desired.

Claims

1. Sugar mass substitute, comprising or consisting of a build-up agglomeration particle collective, comprising or consisting of the following constituents: (a) 3 to 65% by weight of one or more carrier substance(s); (b) 0.5 to 15% by weight of one or more fat(s) or oil(s); (c) 25 to 70% by weight of crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as a main sugar, the crystalline or semi-crystalline sugar being applied to the surface of the carrier substance coated with the oil or fat; and (d) optionally 0 to 10% by weight of one or more sensory active substance(s).

2. Sugar mass substitute according to claim 1, wherein the one or more carrier substance(s) is / are selected from the group consisting of indigestible fibers and bulking agents, flours, starch and starch derivatives, and sugar alcohols, or mixtures of the aforementioned carrier substances.

3. Sugar mass substitute according to any one of claims 1 or 2, wherein the mixing ratio of the carrier substances (i) maltodextrin to (ii) inulin to (iii) wheat flour is in the range from (i) 0 to 100% by weight to (ii) 0 to 100% by weight to (iii) 0 to 100% by weight, based on the total weight of the carrier substance mixture, in particular wherein the mixing ratio of the carrier substances (i) maltodextrin to (ii) inulin to (iii) wheat flour is in the range from (i) 10 to 80% by weight to (ii) 10 to 80% by weight to (iii) 10 to 80% by weight, based on the total weight of the carrier substance mixture.

4. Sugar mass substitute according to any one of the preceding claims, wherein the one or more fat(s) or oil(s) is / are selected from triglycerides having saturated or unsaturated C4 to C18 fatty acid residues, in particular having saturated or unsaturated C8 to C10 fatty acid residues.

5. Sugar mass substitute according to any one of the preceding claims, wherein the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, has a particle size with a D50 value in the range from 10 to 300 µm.

6. Sugar mass substitute according to any one of the preceding claims, wherein the sugar used has two different grain sizes: a main sugar in the interior of the agglomerate and a further sugar on the surface of the build-up agglomeration particle collective, the particle size of which is smaller than the particle size of the main sugar.

7. Sugar mass substitute according to any one of the preceding claims, wherein the one or more sensory active substance(s) is / are selected from the group consisting of sweetening foodstuffs, sweeteners, flavorings, and taste modulators, the sweetening foodstuffs being selected from the group consisting of: liquid or dry concentrates, preferably powders, of sweet whey, sweet potato, honey, agave, acacia, thick fruit juices, in particular from banana, grape, apple, apricot, date, sugar beet syrup, and lactose.

8. Sugar mass substitute according to any one of the preceding claims, wherein the build-up agglomeration particle collective has a particle size in the range from 10 µm to 500 µm, in particular in the range from 15 µm to 460 µm, with a D(90) value of 300 µm.

9. Sugar mass substitute according to any one of the preceding claims, wherein the build-up agglomeration particle collective has a bulk density in the range from 100 to 900 g / dm3, in particular in the range from 650 to 800 g / dm3.

10. Method for producing the sugar mass substitute according to any one of claims 1 to 9, comprising or consisting of the following steps: (i) providing (a) one or more carrier substance(s); (b) one or more fat(s) or oil(s); (c) crystalline sugar, in particular crystalline sucrose, as a main sugar; and (d) optionally one or more sensory active substance(s); and (ii) agglomerating constituents (a), (b), (c) and optionally (d) by build-up agglomeration, wherein the build-up agglomeration comprises the following steps: - placing the one or more carrier substance(s) into a mixer and fluidizing same; - adding the one or more fat(s) or oil(s) to the mixer such that the carrier substance(s) is / are fully or partially wetted by the fat(s) or oil(s); and - adding the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, such that the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier substance(s) wetted with the fat(s) or oil(s); or - placing the carrier substances(s) and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, into a mixer and fluidizing same; and - adding the one or more fat(s) or oil(s) to the mixer such that the carrier substance(s) is / are fully or partially wetted by the fat(s) or oil(s) and the crystalline or semi-crystalline sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier substance(s) wetted with the fat(s) or oil(s); to obtain a build-up agglomeration particle collective.

11. Method for producing the sugar mass substitute according to claim 10, wherein the build-up agglomeration comprises the following steps: - placing the one or more carrier substance(s) into a mixer and fluidizing same; - adding the one or more fat(s) or oil(s) to the mixer such that the carrier substance(s) is / are fully or partially wetted by the fat(s) or oil(s); and - adding the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, such that the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier substance(s) wetted with the fat(s) or oil(s); to obtain a primary solid agglomerate; and - adding a further crystalline or semi-crystalline sugar, the particle size of which is smaller than the particle size of the main sugar, and agglomerating it on the surface of the primary solid agglomerate; to obtain a build-up agglomeration particle collective; or - placing the carrier substance(s) and the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, into a mixer and fluidizing same; and - adding the one or more fat(s) or oil(s) to the mixer such that the carrier substance(s) is / are fully or partially wetted by the fat(s) or oil(s) and the crystalline or semi-crystalline main sugar, in particular the crystalline or semi-crystalline sucrose, adheres at least partially to the surface of the carrier substance(s) wetted with the fat(s) or oil(s); to obtain a first primary solid agglomerate; and - adding a further crystalline or semi-crystalline sugar, the particle size of which is smaller than the particle size of the main sugar, and agglomerating it on the surface of the primary solid agglomerate; to obtain a build-up agglomeration particle collective.

12. Method for producing the sugar mass substitute according to any one of claims 10 or 11, wherein the build-up agglomeration is selected from the group consisting of dry agglomeration and wet agglomeration, in particular spray agglomeration, fluidized-bed agglomeration, rolling agglomeration, and mixing agglomeration.

13. Use of the sugar mass substitute according to any one of claims 1 to 9 for the production of baked goods selected from the group consisting of bread, small baked goods, fine baked goods, in particular cakes, tarts, baked goods made with leavened dough, baked goods made with shortcrust pastry, baked goods made with puff pastry, baked goods made with filo pastry, cookies, and long-life baked goods, in particular baked goods made with shortcrust pastry, or for the production of baking mixes.

14. Use of the sugar mass substitute according to any one of claims 1 to 9 for substituting sucrose in baked goods, in particular for substituting sugar, in particular sucrose, in baked goods by 20 to 50% by weight, in particular by 30 to 40% by weight.