Confectionery products that can withstand high temperatures

Abstract

Confectionery products are disclosed that include a sugar and gelatin base and that are capable of withstanding high temperatures and improper sales conditions, such as those conditions in which the product may be exposed to high temperatures without adequate protection.

Description

[Technical field]

[0001] Confectionery products are disclosed that include a sugar and gelatin base and that are capable of withstanding high temperatures and improper sales conditions, such as those conditions in which the product may be exposed to high temperatures without adequate protection. [Background technology]

[0002] Traditional sugar-containing, gelatin-based confectionery products (also known as gumdrops or jellies) maintain their properties and reach the consumer in good condition when exposed to mild climates, but when exposed to high temperatures, particularly those present in geographical regions characterized by hot and / or humid climates, they undergo changes in appearance and texture due to melting and deliquescence, which adversely affect the shelf life, i.e. the period during which the product remains suitable for consumption, and its acceptability to the consumer.

[0003] Starch-based and gum arabic-based confectionery products are known to be more resistant to heat and moisture than those containing gelatin, but they do not exhibit the same organoleptic properties, in particular the elasticity felt when chewed. The same problems are also found in products based solely on pectin.

[0004] Carrageenan and gellan gum have a high level of resistance to high temperatures, but have the disadvantage that they cannot be used in acid or fruit based products because these ingredients destroy the gel structure.

[0005] Confectionery products containing a gelatin / pectin / starch combination and various possible sweeteners, which are mutually substitutable, are described in the patentee's application EP2600734B1, which does not address the technical problem of the stability of gelatin-based confectionery products exposed to high temperatures.

[0006] The technical problem is solved by US2011 / 0071119, which describes an edible heat-resistant composition comprising a gelling agent, a sweetener, and an active ingredient. The gelling agent can be starch or carrageenan, and any combination of the above two components with starch or pectin or gelatin.

[0007] The presence of the latter ingredient is explicitly mentioned as an alternative ("Depending on the binder used, the gelling compound may, for example, comprise any of the following formulations"). Moreover, the sweetener in question is not limited to a particular type and may be sugar or syrup.

[0008] ES2236768T3 (EP890358) describes a method for preparing a chewable candy that behaves like chewing gum when chewed for at least one minute, after which it dissolves with saliva and is swallowed. The chewable candy contains glucose syrup, but not combined with gelatin, pectin, sorbitol, or starch. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] European Patent No. 2600734 [Patent Document 2] US Patent Application Publication No. 2011 / 0071119 [Patent Document 3] European Patent No. 0890358 Summary of the Invention

[0010] Description of the invention It has been found that the problem of resistance to high temperatures exhibited by gelatine-based confectionery products containing sugar is effectively solved by combining a glucose syrup characterized by a specific dextrose equivalent (DE) value, in particular a glucose syrup of 42 DE or 60 DE, with a gelling mixture consisting of pectin, gelatine and starch. The dextrose equivalent value is a measurement of the amount of reducing sugar present in a carbohydrate, expressed as a percentage of glucose on a dry basis.

[0011] Therefore, an object of the present invention is a sugar-based chewable composition comprising a combination of starch, pectin and gelatin as gelling agents and glucose syrup of 42 or 60 DE. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Pectin is present in an amount ranging between 0.1% and 0.5%, preferably between 0.3% and 0.5%, gelatin is present in an amount lower than 6%, preferably between 3% and 6%, and starch is present in an amount ranging between 3.5% and 20%, preferably between 5% and 10%, of the total weight of the composition.

[0013] The gelatin is preferably high bloom (250-300) gelatin, and generally comprises 3% to 6% of the total weight of the composition for aerated products, specifically 3% to 5%, and 5% to 6% of the total weight of the composition for non-aerated products.

[0014] The starch is preferably potato starch or corn starch, or a modified starch, preferably modified by acid treatment.

[0015] The glucose syrup is present in an amount ranging from 20% to 30% of the total weight of the composition.

[0016] 42DE glucose syrup is particularly suitable for the production of expanded gelatine, whilst 60DE glucose syrup can conveniently be used for the production of non-expanded gelatine.

[0017] In one preferred composition, sorbitol is used to maintain the crystallization of the product below 3% during storage and to preserve the softness of the product, preferably present in a proportion ranging between 0.1% and 5% of the total weight of the composition, and even more preferably between 1% and 4% of the total weight of the composition.

[0018] In addition to the above ingredients, water is added which remains in the gumdrops for sale in a proportion ranging from 15% to 17% of the total weight of the composition in the case of expanded gelatin and from 17% to 19% of the total weight of the composition in the case of non-expanded gelatin.

[0019] The compositions of the present invention may also include flavors, colorants, flavor enhancers, and other ingredients conventionally used in the preparation of confectionery products.

[0020] The compositions according to the invention can be aerated, i.e. swelled, by mechanical means or by bubbling with air, carbon dioxide, nitrogen or other gases, according to the prior art, resulting in a structure containing numerous microbubbles surrounded by the confectionery material. EXAMPLES

[0021] The present invention will now be illustrated by examples.

[0022] [Example 1]

[0023] [Table 1]

[0024] [Example 2]

[0025]

Table 2

[0026] [Example 3]

[0027]

Table 3

Claims

1. A chewable sugar composition comprising a combination of starch, pectin, and gelatin as gelling agents and 42 DE or 60 DE glucose syrup as a sweetener.

2. The composition of claim 1, wherein pectin is present in an amount ranging between 0.1% and 0.5% of the total weight of the composition.

3. 3. The composition of claim 1, wherein gelatin is present in an amount of less than 6% by total weight of the composition.

4. The composition of claim 3, wherein gelatin is present in an amount ranging between 3% and 6% of the total weight of the composition.

5. The composition according to any one of claims 1 to 4, wherein the starch is present in an amount ranging between 3.5% and 20% of the total weight of the composition.

6. The composition of claim 5, wherein the starch is present in an amount ranging between 5% and 10% of the total weight of the composition.

7. The composition according to any one of claims 1 to 6, wherein the glucose syrup is present in an amount ranging between 20% and 30% of the total weight of the composition.

8. A composition according to the preceding claims, containing, as humectant, sorbitol, in a proportion ranging between 0.1% and 5% of the total weight of the composition.

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