Method for producing hard caramel containing trehalulose-containing composition

Abstract

The present invention relates to a method for producing hard caramel containing a trehalulose-containing composition, and to the hard caramel produced by said method.

Description

[Technical field]

[0001] The present invention relates to a method for producing a hard caramel containing a trehalulose-containing composition, and to a hard caramel produced by said method. [Background technology]

[0002] Currently, there are many hard caramels available in a wide variety of formats, both sugared and sugar-free. In response to growing public interest in providing sugar-free alternatives that maintain the appearance, shelf life and mouthfeel of traditional hard caramels, a variety of hard caramels containing sugar substitutes have been developed in recent years.

[0003] Vitalose® is a sweet, clear syrup made from two disaccharides, trehalulose (1-O-α-D-glucopyranosyl-D-fructose) and isomaltulose (6-O-α-D-glucopyranosyl-D-fructose), with a mild sugar-like sweetness profile without off-flavors or colors. Vitalose® also features a low glycemic index (GI). Trehalulose, which is contained in Vitalose®, produces a blood glucose response similar to that of isomaltulose, but with a lower insulin secretion. The sugar substitutes in Vitalose®, isomaltulose and trehalulose, have a lower glycemic index (GI) than sucrose, suppress insulin secretion, and provide the energy contained in the molecule more uniformly and for a longer period of time.

[0004] However, Vitalose® has a syrup-like consistency and sucrose-like hygroscopicity, so it cannot be processed into hard caramel without problems in all cases. Summary of the Invention

[0005] There remains a need for other hard caramels that are flavour, organoleptic as well as visually appealing and also meet specific consumer profiles, in particular those that combine health benefits with high shelf-life stability.

[0006] The invention solves the problem on which it is based by the subject matter of the independent claims.

[0007] The present invention relates in particular to a method for producing a hard caramel containing a trehalulose-containing composition, a) providing an aqueous medium containing a trehalulose-containing composition in an amount of 50-100% by weight (based on total dry matter), the trehalulose-containing composition containing 5-50% by weight of isomaltulose and 20-95% by weight of trehalulose (each based on the dry matter of the trehalulose-containing composition); b) applying a vacuum of at most 0.4 bar while mixing at a temperature of at most 135°C, in particular at most 130°C; c) cooling the aqueous medium to a temperature of 70-90°C at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) to obtain a hard caramel containing a trehalulose-containing composition; The present invention relates to a method comprising the steps of:

[0008] Therefore, the method for producing hard caramel containing a trehalulose-containing composition according to the present invention first provides for providing an aqueous medium containing the trehalulose-containing composition in an amount of 50 to 100% by weight, particularly 50 to 98% by weight (each based on the total dry matter of the aqueous medium), wherein the trehalulose-containing composition contains isomaltulose in an amount of 5 to 50% by weight and trehalulose in an amount of 20 to 95% by weight (each based on the total dry matter of the trehalulose-containing composition). In a particularly preferred embodiment, the aqueous medium is an aqueous solution or an aqueous syrup. In a particularly preferred embodiment, the aqueous medium is an aqueous solution. In a particularly preferred embodiment, the aqueous medium is an aqueous syrup.

[0009] Next, a reduced pressure of up to 0.4 bar is applied to the aqueous medium containing the trehalulose-containing composition provided in step a) at a temperature of up to 135°C. Here, the application of reduced pressure to the aqueous medium is performed under mixing, which can be performed by any means known to the skilled artisan suitable for mixing aqueous media. Particularly preferably, the mixing is performed continuously. Then, in step c), the aqueous medium is cooled to a temperature of 70-90°C at atmospheric pressure to obtain a plastic mass. Finally, in step d), the plastic mass obtained in step c) is shaped, in particular cast or molded, in particular molded, to obtain a hard caramel containing the trehalulose-containing composition.

[0010] The process provided by the invention allows the production of particularly well-moldable plastic masses from which hard caramels can be produced which are characterized by an improved flavour, an attractive appearance, a particularly attractive golden colour and the composition of a trehalulose-containing composition which exhibits advantageous health-promoting properties.

[0011] Surprisingly, the present invention makes it possible to produce advantageous hard caramels from trehalulose-containing compositions, in particular Vitalose®, in an advantageously simple and inexpensive manner.

[0012] Without being bound by theory, the method according to the present invention allows for a high recovery rate of the trehalulose-containing composition, in particular trehalulose, present in the aqueous medium provided in process step a) in the hard caramel containing the trehalulose-containing composition obtained in process step d).

[0013] In a particularly preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, has a dry matter content of 20 to 80% by weight, in particular 30 to 70% by weight, in particular 40 to 65% by weight, in particular 45 to 65% by weight (based on the total weight of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0014] In a preferred embodiment of the invention, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, comprises a trehalulose-containing composition in an amount of 50 to 100% by weight, in particular 50 to 98% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively), which trehalulose-containing composition comprises 15 to 25% by weight of isomaltulose and 75 to 85% by weight of trehalulose (based on the total dry matter of the trehalulose-containing composition, respectively).

[0015] In a further preferred embodiment of the invention, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, comprises a trehalulose-containing composition in an amount of 50 to 100% by weight, in particular 50 to 98% by weight (each on a total dry matter basis), which comprises trehalulose and isomaltulose in a quantitative ratio (% by weight) of 3:1 to 5:1, preferably 3.5:1 to 4.5:1, preferably 4:1.

[0016] In a preferred embodiment, the aqueous medium provided in step a), in particular an aqueous solution or an aqueous syrup, comprises trehalulose in an amount of 70 to 85% by weight, in particular 75 to 85% by weight, and isomaltulose in an amount of 15 to 30% by weight, in particular 15 to 25% by weight (on a dry matter basis of the medium, in particular the solution or syrup, respectively).

[0017] Preferably, the trehalulose-containing composition is Vitalose®. Particularly preferably, the trehalulose-containing composition is a trehalulose-containing composition as described in WO 2010 / 118866, in particular a trehalulose-containing composition produced according to the method disclosed in WO 2010 / 118866. This is preferably a composition, in particular Vitalose®, which contains isomaltulose in an amount of 5 to 50% by weight and trehalulose in an amount of 20 to 95% by weight (each based on the dry matter of the trehalulose-containing composition, in particular Vitalose®).

[0018] The disclosure of WO 2010 / 118866 is fully incorporated into the disclosure of the present teachings, in particular with regard to the starting materials and methods of production of the trehalulose-containing compositions described in WO 2010 / 118866, not only in terms of their general production methods and compositions but also in terms of each individual specific production method and composition.

[0019] In particular, a trehalulose-containing composition in the context of the present invention means a composition containing mainly trehalulose obtained by enzymatically catalyzed isomerization of a sucrose-containing composition, in particular one obtained using Pseudomonas mesoacidophila.

[0020] In a particularly preferred embodiment, the aqueous medium may be a composition obtained from an enzymatic reaction of a saccharose-containing solution, in particular a composition obtained from the enzymatically catalyzed isomerization of a saccharose-containing composition with Pseudomonas mesoacidophila, which may in particular be a reaction mixture obtained directly from the enzymatic reaction, but preferably also a reaction mixture obtained after optional purification, for example by ion exchanger and / or invertase treatment.

[0021] Thus, in one embodiment of the present invention, the provided aqueous medium is the aqueous medium obtained immediately after the enzyme-catalyzed sucrose isomerization from the sucrose-containing composition to the trehalulose-containing composition.In a further embodiment, at least one additive or auxiliary may be added to such an aqueous medium containing the trehalulose-containing composition.

[0022] In a particularly preferred embodiment, the trehalulose-containing composition, in addition to trehalulose and isomaltulose, also contains further sugars derived from the aforementioned enzymatic reactions, in particular monomers, dimers and oligomers, in particular fructose, glucose, isomeresitose, saccharose, turanose, leucrose, isomaltose and / or raffinose.

[0023] In a particularly preferred embodiment, the trehalulose-containing composition is a composition comprising 81% by weight of trehalulose, 17% by weight of isomaltulose (based on total dry matter of the trehalulose-containing composition), and at least one of the additional sugars mentioned above.

[0024] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular an aqueous solution or an aqueous syrup, is heated in process step a1) prior to step b) to a temperature of up to 100° C. Particularly preferably, the aqueous medium provided in step a), in particular an aqueous solution or an aqueous syrup, is heated in process step a1) prior to step b) to a temperature of 80 to 100° C., preferably 85 to 95° C.

[0025] Preferably, the heating of the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, prior to step b) is carried out under atmospheric pressure in process step a1).

[0026] In a preferred embodiment of the present invention, in step b), the temperature is 120-135°C, preferably 125-135°C.

[0027] In a preferred embodiment of the invention the pressure in step b) is in the range of 0.1-0.4 bar, preferably 0.15-0.4 bar, preferably 0.2-0.4 bar, preferably 0.25-0.4 bar, preferably 0.3-0.4 bar.

[0028] Preferably, the pressure in step b) is at most 0.38 bar, preferably at most 0.36 bar, preferably at most 0.34 bar, preferably at most 0.32 bar, preferably at most 0.3 bar, preferably at most 0.28 bar, preferably at most 0.26 bar, preferably at most 0.24 bar, preferably at most 0.22 bar.

[0029] In a preferred embodiment of the invention, the mixing in step b) is carried out continuously.

[0030] In a particularly preferred embodiment of the invention the duration of process step b) is from 5 to 30 minutes, in particular from 7 to 28 minutes, in particular from 8 to 27 minutes, in particular from 5 to 20 minutes, in particular from 9 to 20 minutes, in particular from 5 to 15 minutes, in particular from 8 to 14 minutes.

[0031] In a particularly preferred embodiment of the present invention, the cooling in process step c) is passive cooling. According to this embodiment, it may be provided that the aqueous medium, in particular the aqueous solution or aqueous syrup, present at a certain temperature in step b) is allowed to cool without heating, for example by standing at room temperature or by storage or transport on a cooling table or cooling belt. In another embodiment of the present invention, the cooling in process step c) may be active cooling using a cooling means.

[0032] In a further preferred embodiment of the present invention, the cooling of the aqueous medium in step c) is carried out to a temperature of 72-88°C, preferably 74-86°C, preferably 76-84°C, preferably 78-82°C, preferably 80°C.

[0033] In a preferred embodiment of the invention, the plastic mass obtained in step c) has a water content of 1-4%, preferably 1.5-3%, preferably 1.6-2.8%, particularly preferably 1.9-2.6% (each based on the total weight of the plastic mass).

[0034] In a further preferred embodiment of the invention, the plastic mass obtained in step c) has a moisture content of at most 4%, preferably at most 3.9%, preferably at most 3.8%, preferably at most 3.7%, preferably at most 3.6%, preferably at most 3.5%, preferably at most 3.4%, preferably at most 3.3%, preferably at most 3.2%, preferably at most 3.1%, preferably at most 3.0%, preferably at most 2.9%, preferably at most 2.8%, preferably at most 2.7%, preferably at most 2.6%, preferably at most 2.5%, preferably at most 2.4%, preferably at most 2.3%, preferably at most 2.2%, preferably at most 2.1%, preferably at most 2.0%, preferably at most 1.9%, preferably at most 1.8%, preferably at most 1.7%, preferably at most 1.6%, preferably at most 1.5% (each relative to the total weight of the plastic mass).

[0035] In a preferred embodiment of the present invention, the aqueous medium provided in step a) contains, in addition to the trehalulose-containing composition, in particular an aqueous solution or an aqueous syrup, at least one auxiliary or additive, which may be a colorant, a flavoring, a flavoring, an edible acid or acid salt, a preservative, an active substance, a filler, a fat, a fat substitute, an oil, a binder, a dairy product, an emulsifier, an intense sweetener, a sweetener, a medicinal active substance, a sugar alcohol, a polysaccharide, an oligosaccharide, a further sugar and a mineral salt, in particular Ca. 2+ Salts with NaCl, trisodium citrate, phosphate or Mg 2+ and salts thereof.

[0036] Thus, in a preferred embodiment, it is provided that the aqueous medium may contain at least one auxiliary agent or additive in addition to the trehalulose-containing composition, which at least one auxiliary agent or additive is further added to the medium in addition to the trehalulose-containing composition.

[0037] The at least one auxiliary or additive preferably provided by the present invention may be present in the aqueous medium in an amount of 0 to 50% by weight, in particular 1 to 50% by weight, in particular 2 to 50% by weight, in particular 10 to 50% by weight, in particular 10 to 40% by weight, in particular 20 to 40% by weight and in particular 30 to 35% by weight (based on the total dry matter of the aqueous medium).

[0038] In a particularly preferred embodiment, it may be provided that the at least one auxiliary or additive added is a sugar, in particular a sugar, such as sucrose, glucose or fructose, which is already present in the trehalulose-containing composition and which is additionally added to the aqueous medium to increase the amount of this sugar present in the aqueous medium.

[0039] In the present invention, when quantitative data on the content of mono-, di-, oligo- or polymeric sugars is given for a trehalulose-containing composition comprising an aqueous medium or for a hard caramel produced according to the present invention, this refers to the total content of each sugar, regardless of whether this sugar content results from its introduction via the trehalulose-containing composition or from its additional addition to the aqueous medium.

[0040] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one edible acid and / or acid salt. Preferably, the aqueous medium, in particular the aqueous solution or syrup, comprises at least one organic acid, in particular an organic acid selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid and ascorbic acid.

[0041] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, is free or substantially free of acid.

[0042] In the present invention, "substantially free" means that the medium contains such a small proportion of components, in this case free acids and / or acid salts of acids, that a person skilled in the art would no longer recognize the medium as containing these components, in this case an aqueous medium containing an acid, in particular an aqueous solution or aqueous syrup.

[0043] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises (on a total dry matter basis of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of acids and / or acid salts.

[0044] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain fat, in particular does not contain substantially. In a further embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain oil, in particular does not contain substantially. In either case, the amount of fat and / or oil in the aqueous medium, in particular the aqueous solution or aqueous syrup, is so small that the skilled person does not assume that the aqueous medium, in particular the aqueous solution or aqueous syrup, contains fat-containing and / or oil-containing aqueous medium. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, contains less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of fat and / or oil, or fat-containing and / or oil-containing components (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0045] In a preferred embodiment of the invention, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, comprises at least one further sugar, in particular sucrose, glucose and / or fructose.

[0046] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) according to the present invention comprises sucrose in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 55% by weight, preferably at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight.

[0047] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises sucrose in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively) of 2 to 55% by weight, in particular 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight.

[0048] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) according to the present invention comprises glucose in an amount of at most 50 wt.-%, preferably at most 40 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, preferably at most 20 wt.-%, preferably at most 15 wt.-%, preferably at most 10 wt.-%, preferably at most 5 wt.-% (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0049] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises glucose in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively) of 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight.

[0050] Preferably, the aqueous medium provided in step a) according to the present invention, in particular the aqueous solution or aqueous syrup, comprises fructose in an amount of at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0051] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises fructose in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively) of 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight.

[0052] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one polysaccharide in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not comprise a polysaccharide.

[0053] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one oligosaccharide in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not comprise oligosaccharides.

[0054] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain any oligosaccharides or polysaccharides. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain any oligosaccharides and / or polysaccharides selected from the group consisting of inulin, resistant dextrin, polydextrose, Sucomalt or combinations thereof.

[0055] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one sugar alcohol, preferably selected from the group consisting of isomalt, 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol), 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol), 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), hydrogenated and / or non-hydrogenated starch hydrolysates (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin or mixtures thereof.

[0056] In a particularly preferred embodiment, the aqueous medium provided in process step a), in particular an aqueous solution or aqueous syrup, comprises isomalt.

[0057] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) according to the present invention comprises isomalt in an amount of at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0058] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises isomalt in an amount of at most 2-50% by weight, preferably 4-40% by weight, preferably 5-30% by weight, preferably 7.5-27.5% by weight, preferably 10-25% by weight, preferably 12.5-22.5% by weight, preferably 15-20% by weight (based on total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively).

[0059] In a particularly preferred embodiment, the aqueous medium provided is free of isomalt.

[0060] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one medicinal active substance, in particular an antihistamine, an antibiotic, a bactericide, a microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamins, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine, or other medicinal active substances. In the production of medicinal active hard caramels, the active substance may be contained in the aqueous medium, in particular in the aqueous solution, in an amount of, for example, 1.0 to 15 mg per unit.

[0061] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent and / or fragrance. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent or fragrance selected from the group consisting of vegetable and fruit oils, citrus oils, flower or leaf oils, cherry oil, strawberry oil, menthol oil, eucalyptus oil, peppermint oil, honey oil or green mint oil, fruit essential oils and green tea extract. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent or fragrance in an amount of 0.05 to 3% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or syrup).

[0062] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one binder.Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one binder selected from the group consisting of alginates, cellulose, gelatin and vegetable gums.

[0063] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one high-intensity sweetener. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one high-intensity sweetener selected from the group consisting of aspartame, cyclamate, acesulfame K, saccharin, sucralose, glycyrrhizin, monellin, dulcin, naringin dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), stevioside, thaumatin or mixtures thereof.

[0064] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, does not contain high-intensity sweeteners.

[0065] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one coloring agent. Preferably, the at least one coloring agent is a synthetic coloring agent, in particular selected from the group consisting of erythrosine, indigo carmine, allura red, E171, tartrazine and titanium dioxide. Preferably, the at least one coloring agent is a natural coloring agent, in particular selected from the group consisting of carotenoids, such as beta-carotene, riboflavin, chlorophyll, anthocyans, such as beetroot pigments, betanin. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one synthetic coloring agent in an amount of 0.01 to 0.03% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or syrup). In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one natural coloring agent in an amount of 0.1 to 1% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or syrup). Preferably, the aqueous medium provided in step a), in particular an aqueous solution or an aqueous syrup, comprises at least one synthetic colorant and at least one natural colorant.

[0066] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, does not contain any colorants.

[0067] In a preferred embodiment, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter. Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter in an amount of 0 to 9% by weight, in particular 1 to 8% by weight (based on the total weight of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0068] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one emulsifier, in particular lecithin, for example soy lecithin. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one emulsifier in an amount of 0 to 5% by weight, in particular 1 to 4% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0069] The present invention further relates to a hard caramel producible by the method according to the present invention, in particular produced by the method according to the present invention, which hard caramel comprises 50 to 100% by weight, in particular 50 to 98% by weight, of a trehalulose-containing composition (each based on the total dry matter of the hard caramel), which trehalulose-containing composition comprises 5 to 50% by weight of isomaltulose and 20 to 95% by weight of trehalulose (each based on the dry matter of the trehalulose-containing composition).

[0070] The hard caramels according to the invention are characterized by a mild flavour and a sucrose-like sweetness profile, have low insulin sensitivity and are nutritionally advantageous, in particular they do not show any tendency to crystallise.

[0071] In a preferred embodiment of the invention, the hard caramel comprises 50 to 100% by weight, in particular 50 to 98% by weight, of a trehalulose-containing composition (each based on the total dry matter of the hard caramel), which comprises 15 to 25% by weight of isomaltulose and 75 to 85% by weight of trehalulose (each based on the dry matter of the composition).

[0072] In a preferred embodiment of the invention, the trehalulose-containing composition is substantially, preferably completely, amorphous in the hard caramel.

[0073] In a preferred embodiment of the present invention, the trehalulose-containing composition is not crystalline in the hard caramel. Preferably, the trehalulose-containing composition, in particular trehalulose and isomaltulose, preferably trehalulose, preferably isomaltulose, is amorphous in the hard caramel, preferably in the core of the hard caramel.

[0074] In a further preferred embodiment of the invention, the hard caramel is clear.

[0075] In a further preferred embodiment of the invention, the hard caramel according to the invention has a residual moisture content of 1.5 to 3% by weight, preferably 1.9 to 2.6% by weight (based on the total weight of the hard caramel).

[0076] In a preferred embodiment of the invention the hard caramel according to the invention is further comprised of colouring agents, flavouring agents, flavourings, food acids or acid salts, preservatives, active substances, fillers, fats, fat substitutes, oils, binders, dairy products, emulsifiers, intense sweeteners, medicinal active substances, sugar alcohols, polysaccharides, oligosaccharides, further sugars, mineral salts, in particular Ca 2+ Salts with NaCl, trisodium citrate, phosphate or Mg 2+ and salts thereof.

[0077] In a preferred embodiment of the invention, the hard caramel comprises at least one acid and / or acid salt. Preferably, the hard caramel comprises at least one organic acid, in particular an organic acid selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid and ascorbic acid.

[0078] In a further preferred embodiment of the present invention, the hard caramel is free or substantially free of acid. That is to say, the hard caramel contains free acid and / or acid salts of acid, respectively, in such a small proportion that the skilled artisan no longer recognizes it as an acid-containing hard caramel. Preferably, the hard caramel according to the present invention contains less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of acid and / or acid salt (each based on the total dry matter of the hard caramel).

[0079] In a further preferred embodiment of the invention, the hard caramel is free of fat, in particular substantially free. In a further embodiment, the hard caramel according to the invention is free of oil, in particular substantially free. In either case, the amount of fat and / or oil in the hard caramel is so small that the skilled person does not assume a fat- and / or oil-containing hard caramel. Preferably, the hard caramel according to the invention contains less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of fat and / or oil or fat-containing and / or oil-containing components (each based on the total dry matter of the hard caramel).

[0080] In a particularly preferred embodiment of the invention, the hard caramel according to the invention comprises, in addition to the trehalulose-containing composition, at least one auxiliary or additive.

[0081] In a particularly preferred embodiment, the at least one auxiliary or additive may be present in an amount of 0 to 50% by weight, in particular 1 to 50% by weight, in particular 2 to 50% by weight, in particular 10 to 50% by weight, in particular 10 to 40% by weight, in particular 20 to 40% by weight, in particular 20 to 40% by weight and in particular 30 to 35% by weight (each based on the total dry matter of the hard caramel).

[0082] In a preferred embodiment of the invention, the hard caramel comprises, in addition to trehalulose and isomaltulose, optionally added at least one further sugar, in particular sucrose, glucose and / or fructose.

[0083] Preferably, the hard caramel according to the invention comprises sucrose in an amount of at most 55% by weight, preferably at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (each based on the total dry matter of the hard caramel).

[0084] Particularly preferably, the hard caramel comprises sucrose in an amount of 2 to 55% by weight, preferably 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (each based on the total dry matter of the hard caramel).

[0085] Preferably, the hard caramel according to the invention comprises glucose in an amount of at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (each based on the total dry matter of the hard caramel).

[0086] Particularly preferably, the hard caramel comprises glucose in an amount of 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (each based on the total dry matter of the hard caramel).

[0087] Preferably, the hard caramel according to the invention comprises fructose in an amount (based on total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight.

[0088] Particularly preferably, the hard caramel comprises fructose in an amount of 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0089] In a preferred embodiment of the invention, the hard caramel comprises at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight of at least one polysaccharide (each based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention does not comprise any polysaccharide.

[0090] In a further preferred embodiment of the invention, the hard caramel comprises at least one oligosaccharide in an amount of at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight (each based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention does not comprise oligosaccharides.

[0091] Preferably, the hard caramel according to the invention does not contain any oligosaccharides or polysaccharides, particularly preferably, the hard caramel does not contain any oligosaccharides and / or polysaccharides selected from the group consisting of inulin, resistant dextrin, polydextrose, Sucomalt or combinations thereof.

[0092] Preferably, the hard caramel according to the invention comprises at least one sugar alcohol, preferably selected from the group consisting of isomalt, 1,6-GPS, 1,1-GPM, 1,1-GPS, hydrogenated and / or non-hydrogenated starch hydrolysates (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin or mixtures thereof.

[0093] Preferably, the hard caramel according to the invention comprises isomalt in an amount of at most 50% by weight, preferably at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0094] Particularly preferably, the hard caramel comprises isomalt in an amount of 2 to 50% by weight, preferably 4 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0095] In a particularly preferred embodiment, the hard caramel according to the invention is free of sugar alcohols, in particular free of isomalt.

[0096] Preferably, the hard caramel according to the invention comprises at least one medicinal active substance, in particular an antihistamine, an antibiotic, a bactericide, a microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamins, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine or other medicinal active substance. When used as a medicinal active hard caramel, the active substance may be contained in the hard caramel in an amount of, for example, 1.0 to 15 mg per unit.

[0097] In a preferred embodiment of the present invention, the hard caramel comprises at least one flavoring agent / flavoring. Particularly preferably, the hard caramel comprises at least one flavoring agent / flavoring selected from the group consisting of vegetable and fruit oils, citrus oils, flower or leaf oils, cherry oil, strawberry oil, menthol oil, eucalyptus oil, peppermint oil, honey oil or green mint oil, fruit essential oils and green tea extract. Preferably, the hard caramel comprises at least one flavoring agent / flavoring in an amount of 0.05 to 3% by weight (based on the total dry matter of the hard caramel).

[0098] In a further preferred embodiment, the hard caramel comprises at least one binder, preferably selected from the group consisting of alginates, cellulose, gelatin and vegetable gums.

[0099] In a further preferred embodiment, the hard caramel according to the invention comprises at least one high-intensity sweetener. Particularly preferably, the hard caramel according to the invention comprises at least one high-intensity sweetener selected from the group consisting of aspartame, cyclamate, acesulfame K, saccharin, sucralose, glycyrrhizin, monellin, dulcin, naringin dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), stevioside, thaumatin or mixtures thereof.

[0100] In a preferred embodiment of the invention, the hard caramel according to the invention does not contain any high intensity sweeteners.

[0101] In a preferred embodiment of the invention, the hard caramel comprises at least one coloring agent. Preferably, the at least one coloring agent is a synthetic coloring agent, in particular selected from the group consisting of erythrosine, indigo carmine, allura red, E171, tartrazine and titanium dioxide. Preferably, the at least one coloring agent is a natural coloring agent, in particular selected from the group consisting of carotenoids, e.g. beta-carotene, riboflavin, chlorophyll, anthocyans, e.g. beetroot pigments, betanin. Preferably, the hard caramel according to the invention comprises at least one synthetic coloring agent in an amount of 0.01 to 0.03% by weight (based on the total dry matter of the hard caramel). In a further preferred embodiment, the hard caramel according to the invention comprises at least one natural coloring agent in an amount of 0.1 to 1% by weight (based on the total dry matter of the hard caramel). Preferably, the hard caramel according to the invention comprises at least one synthetic coloring agent and at least one natural coloring agent.

[0102] In a preferred embodiment of the invention, the hard caramel according to the invention is free of colorants.

[0103] In a preferred embodiment, the hard caramel according to the invention comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter. Preferably, the hard caramel according to the invention comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter in an amount of 0 to 9% by weight, in particular 1 to 8% by weight (each relative to the total weight of the hard caramel).

[0104] In a further preferred embodiment, the hard caramel according to the invention comprises at least one emulsifier, in particular lecithin, for example soy lecithin. Preferably, the hard caramel according to the invention comprises at least one emulsifier in an amount of 0 to 5% by weight, in particular 1 to 4% by weight (each based on the total dry matter of the hard caramel).

[0105] In a preferred embodiment of the present invention, the hard caramel according to the present invention, in particular the hard caramel which can be produced by the method according to the present invention, in particular the hard caramel produced by the method according to the present invention, has a recovery rate of the initially used trehalulose-containing composition, in particular of the carbohydrates contained in the initially used trehalulose-containing composition, in particular of the trehalulose and isomaltulose contained in the initially used trehalulose-containing composition, of at least 90%, preferably at least 91%, preferably at least 92%, preferably at least 93%, preferably at least 94%, preferably at least 95%, preferably at least 96%, preferably at least 97%, preferably at least 98%, preferably at least 99%.

[0106] In a particularly preferred embodiment of the invention, the process according to the invention produces a hard caramel having a recovery of trehalulose of at least 90%, preferably at least 91%, preferably at least 92%, preferably at least 93%, preferably at least 94%, preferably at least 95%, preferably at least 96%, preferably at least 97%, preferably at least 98%, preferably at least 99%.

[0107] In a particularly preferred embodiment of the invention, the process according to the invention produces a hard caramel with a recovery of isomaltulose of at least 90%, preferably at least 91%, preferably at least 92%, preferably at least 93%, preferably at least 94%, preferably at least 95%, preferably at least 96%, preferably at least 97%, preferably at least 98%, preferably at least 99%.

[0108] In the present invention, the weight percent data are based on total dry matter of hard caramel, unless otherwise stated.

[0109] In the present invention, an aqueous medium containing a trehalulose-containing composition means that the trehalulose-containing composition is present in a medium, in particular in a solvent, for example in an aqueous medium, i.e. in the form of an aqueous solvent, where the aqueous medium can be in the form of a syrup or solution. In a preferred embodiment, the aqueous medium can be water.

[0110] In a particularly preferred embodiment, the aqueous medium may be a trehalulose-containing composition obtained from an enzymatic reaction of a saccharose-containing solution, in particular a trehalulose-containing composition obtained from enzymatically catalyzed isomerization of a saccharose-containing composition using α-glucosyltransferase, in particular using Pseudomonas mesoacidophila, which may in particular be a reaction mixture obtained directly from the enzymatic reaction, but preferably also a reaction mixture obtained after optional purification, for example by ion exchanger and / or invertase treatment.

[0111] In an embodiment of the present invention, the aqueous medium provided in process step a) is an aqueous medium obtained immediately after the enzymatically catalyzed, in particular α-glucosyltransferase catalyzed, isomerization of a saccharose-containing composition to a trehalulose-containing composition, or by subsequent purification by ion exchanger and / or invertase treatment. In a further embodiment, such an aqueous medium can be added with at least one additive or auxiliary in addition to the aforementioned trehalulose-containing composition.

[0112] In the present invention, the term "hard caramel" refers to a substantially amorphous glass-like product.

[0113] In the present invention, the term "plastic mass" refers to a mass that is deformable.

[0114] In the present invention, the term "cooling" refers to a reduction in temperature. This term encompasses both active cooling, in particular by active removal of thermal energy, and passive cooling, in particular "radial cooling".

[0115] In the present invention, the term "disaccharide" refers to a carbohydrate that is composed of two monosaccharides, which are linked to each other by a glycosidic bond.

[0116] According to the present invention, the term "oligosaccharide" means a carbohydrate composed of 3 to 10 monosaccharides, the individual monosaccharides being linked together by glycosidic bonds.

[0117] According to the present invention, the term "polysaccharide" refers to a carbohydrate composed of more than 10 monosaccharides, the individual monosaccharides being linked to one another by glycosidic bonds.

[0118] In the present invention, "recovery rate" means the percentage of substances present in the hard caramel without chemical change after carrying out the method according to the present invention, in particular after producing the hard caramel according to the present invention, in particular the carbohydrates contained in the initially used trehalulose-containing composition, preferably the trehalulose and isomaltulose contained in the initially used trehalulose-containing composition.Therefore, a high "recovery rate" means that no or only very little chemical change occurs in the substance, in particular the carbohydrates contained in the initially used trehalulose-containing composition, preferably the trehalulose and isomaltulose contained in the initially used trehalulose-containing composition, during the production process, in particular only a very small proportion of the substances initially used in the method is chemically changed, and the majority of the substances are present in the hard caramel without chemical change.

[0119] In the present invention, the terms "comprise" and "have" are interpreted as meaning that in addition to the elements explicitly covered by these terms, other elements not explicitly mentioned may be added. In the present invention, these terms are also interpreted as meaning that only the elements explicitly mentioned are covered, and that no other elements are present. In this particular embodiment, the meaning of the terms "comprise" and "have" is synonymous with the term "consisting of". Furthermore, the terms "comprise" and "have" also cover compositions that, in addition to the elements explicitly mentioned, also contain additional elements that are not mentioned but have functional and qualitatively irregular properties. In this embodiment, the terms "comprise" and "have" are synonymous with the term "consisting essentially of".

[0120] In the present invention, the term "and / or" means that all members of the group connected with the term "and / or" are disclosed either alternatively to one another or cumulatively to one another in any combination. This means that for the expression "a), b) and / or c)", the following disclosure is to be interpreted accordingly: a) a) or b) or c), or b) (a) and b), or c) (a) and c), or d) (b) and c), or e) (a) and b) and c).

[0121] When pressure values ​​are given in the present invention, this means absolute pressure and not relative pressure to atmospheric pressure. Negative pressure is a pressure lower than prevailing atmospheric pressure (1 bar).

[0122] In the present invention, when the first and second decimal places or the second decimal place of a numerical value are not indicated, it is assumed to be 0.

[0123] In the present invention, when quantitative data, in particular percentage data, of components of a product or composition are given, these, unless expressly stated otherwise or technically evident, add up to 100% of the composition and / or product when combined with other stated or technically evident further components of the composition or product, unless expressly stated otherwise or technically evident.

[0124] In the present invention, when it is explicitly or implicitly referred to as "present", "comprising" or "having" a component in an amount of 0% by weight, this means that the respective component is not present, and is specifically absent, in any measurable amount.

[0125] Further preferred embodiments of the invention are evident from the dependent claims. EXAMPLES

[0126] The present invention will now be described with reference to examples without limiting the general concept of the present invention.

[0127] Example 1 4 kg of Vitalose® syrup as an aqueous medium comprising a trehalulose-containing composition in water, having a dry matter content of 69.56% by weight (based on the total weight of Vitalose® syrup) and a content of 0.62% by weight of fructose, 0.63% by weight of glucose, 0.26% by weight of sucrose, 0.03% by weight of turanose, 1.13% by weight of leucrose, 76.2% by weight of trehalulose, 20.4% by weight of isomaltulose, 0.31% by weight of isomaltose, 0.04% by weight of raffinose, 0.01% by weight of DP1 (other undetermined monomeric sugar units) and 0.04% by weight of DP2 (other undetermined dimeric sugar units) (each measured by gas chromatography GC on the total dry matter basis of the syrup), are weighed into a batch cooker (process step a)) and heated to 100° C. at atmospheric pressure while mixing (process step a1)). The aqueous suspension of trehalulose-containing composition (Vitalose®) thus produced was then heated to 125° C. at a pressure of 0.3 bar (process step b)). Afterwards, the negative pressure was released, the batch cooker was emptied and the resulting plastic mass was cooled to 70-80° C. on a steel table (process step c)).

[0128] This boiled down mass was then formed into a hard caramel by rollers (process step d)).

[0129] Example 2 [Table 1]

[0130] The amounts of ingredients are given in grams and the % data are relative to the total weight of the hard caramel produced in the test. [Table 2]

[0131] The hard caramels shown in Table 1 were produced according to the method shown in Example 1, at the temperatures, pressures and times of process step b) shown in Table 2. As the trehalulose-containing composition, Vitalose® shown in Example 1 was used.

[0132] Test 1 is a reference test not according to the invention.

[0133] As shown in Table 1, in Tests 2 and 3, Vitalose® was supplemented with the corresponding amounts of sucrose and / or water.

[0134] The moisture contents indicated in Table 2 are those of the hard caramels obtained in process step d).

[0135] In tests according to the invention, both isomaltulose and trehalulose showed high recoveries in hard caramels (see Table 2), with the plastic mass obtained being very easy to process and mold and showing no tendency to crystallize. The present invention includes, for example, the following embodiments. [Section 1] A method for producing a hard caramel containing a trehalulose-containing composition, comprising: a) providing an aqueous medium containing a trehalulose-containing composition in an amount of 50-100% by weight (based on total dry matter), said trehalulose-containing composition containing 5-50% by weight of isomaltulose and 20-95% by weight of trehalulose (each based on the dry matter of said trehalulose-containing composition); b) applying a vacuum of at most 0.4 bar while mixing at a temperature of at most 135°C, in particular at most 130°C; c) cooling the aqueous medium to a temperature of 70-90° C. at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) to obtain a hard caramel containing a trehalulose-containing composition; A method comprising: [Section 2] Item 2. The method according to item 1, wherein the aqueous medium provided in step a) comprises a trehalulose-containing composition in an amount of 50 to 100% by weight (based on total dry matter), the trehalulose-containing composition comprising 15 to 25% by weight of isomaltulose and 75 to 85% by weight of trehalulose (each based on the dry matter of the composition). [Section 3] 3. The method according to claim 1 or 2, wherein the aqueous medium provided in step a) is heated to a temperature of 80 to 100° C., preferably 85 to 95° C. in process step a1), prior to step b). [Section 4] 4. The method according to any one of items 1 to 3, wherein in step b), the temperature is 120 to 135°C, preferably 125 to 135°C. [Section 5] Item 5. The method according to any one of items 1 to 4, wherein the mixing in step b) is performed continuously. [Section 6] Item 6. The method according to any one of items 1 to 5, wherein the aqueous medium in step a) comprises at least one sweetener selected from the group consisting of saccharose, fructose, glucose, isomalt or a mixture thereof in an amount of up to 50% by weight (based on total dry matter). [Section 7] A hard caramel produced by the method according to any one of items 1 to 6, wherein the hard caramel contains 50 to 98% by weight of a trehalulose-containing composition (based on the total dry matter of the hard caramel), and the trehalulose-containing composition contains 5 to 50% by weight of isomaltulose and 20 to 95% by weight of trehalulose (based on the total dry matter of the composition). [Section 8] Item 8. The hard caramel according to item 7, wherein the hard caramel contains 50 to 98% by weight of a trehalulose-containing composition (based on the total dry matter of the hard caramel), and the trehalulose-containing composition contains 15 to 25% by weight of isomaltulose and 75 to 85% by weight of trehalulose (each based on the dry matter of the composition). [Section 9] Item 7 or 8, wherein the hard caramel contains at least one sweetener selected from the group consisting of saccharose, fructose, glucose, isomalt or a mixture thereof in an amount of up to 55% by weight (based on the total dry matter of the hard caramel). Hard caramel. [Section 10] Item 9. The hard caramel according to item 7 or 8, wherein the trehalulose-containing composition is not crystalline in the hard caramel. [Section 11] The hard caramel according to any one of items 7 to 10, wherein the hard caramel is transparent. [Section 12] The hard caramel according to any one of items 7 to 11, wherein the hard caramel has a residual moisture content in the range of 1.5 to 3% by weight, preferably 1.9 to 2.6% by weight (based on the total weight of the hard caramel).

Claims

1. A method for producing a hard caramel containing a trehalulose-containing composition, comprising: a) providing an aqueous medium comprising a trehalulose-containing composition in an amount of 50-100% by weight (based on total dry matter), said trehalulose-containing composition comprising 5-50% by weight isomaltulose and 20-95% by weight trehalulose (each based on the dry matter of said trehalulose-containing composition); b) applying a vacuum of up to 0.4 bar while mixing at a temperature of up to 135°C; c) cooling said aqueous medium to a temperature of 70-90° C. at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) to obtain a hard caramel containing a trehalulose-containing composition; A method comprising:

2. 2. The method of claim 1, wherein the aqueous medium provided in step a) comprises a trehalulose-containing composition in an amount of 50-100% by weight (based on total dry matter), said trehalulose-containing composition comprising 15-25% by weight of isomaltulose and 75-85% by weight of trehalulose (each based on dry matter of said composition).

3. 3. The process according to claim 1 or claim 2, wherein the aqueous medium provided in step a) is heated to a temperature of from 80 to 100° C. in process step a1) prior to step b).

4. The method according to claim 1 or claim 2, wherein the aqueous medium provided in step a) is heated to a temperature of 85-95°C in process step a1) prior to step b).

5. 5. The method according to claim 1, wherein in step b) the temperature is between 120 and 135° C.

6. A method described in any one of claims 1 to 4, wherein in step b), the temperature is 125 to 135°C.

7. The method according to claim 1, wherein in step b), the temperature is at most 130°C.

8. 8. The method according to claim 1, wherein the mixing in step b) is performed continuously.

9. 9. The method according to any one of claims 1 to 8, wherein the aqueous medium in step a) comprises at least one sweetener selected from the group consisting of saccharose, fructose, glucose, isomalt or mixtures thereof in an amount of up to 50% by weight (on a total dry matter basis).

10. 10. The method of any one of claims 1 to 9, wherein the hard caramel comprises 50 to 98% by weight of a trehalulose-containing composition (based on the total dry matter of the hard caramel), the trehalulose-containing composition comprising 5 to 50% by weight of isomaltulose and 20 to 95% by weight of trehalulose (each based on the dry matter of the composition).

11. The method of claim 10, wherein the hard caramel comprises 50-98% by weight of a trehalulose-containing composition (based on the total dry matter of the hard caramel), the trehalulose-containing composition comprising 15-25% by weight of isomaltulose and 75-85% by weight of trehalulose (each based on the dry matter of the composition).

12. 12. The method of claim 10 or 11, wherein the hard caramel comprises at least one sweetener selected from the group consisting of sucrose, fructose, glucose, isomalt or mixtures thereof in an amount of up to 55% by weight (based on the total dry matter of the hard caramel).

13. 12. The method of claim 10 or 11, wherein the trehalulose-containing composition is not crystalline in the hard caramel.

14. 14. The method according to any one of claims 10 to 13, wherein the hard caramel is clear.

15. 15. The method according to any one of claims 10 to 14, wherein the hard caramel has a residual moisture content in the range of 1.5 to 3% by weight (relative to the total weight of the hard caramel).

16. A method according to any one of claims 10 to 14, wherein the hard caramel has a residual moisture content in the range of 1.9 to 2.6% by weight (relative to the total weight of the hard caramel).

Images