Improved method and composition for confectionery dusting using saccharides oligomers

Abstract

The present invention provides an improved method and composition for icing, frosting, glaze and sanding using saccharide oligomers with a particle size of more than 500 microns. This approach enhances texture and stability, offering a new solution in the confectionery industry to reduce sugar content while maintaining desirable sensory properties. The incorporation of oil further improves stability, making it an effective method for confectionery powder sanding.

Description

[0001] Description

[0002] Improved Method and Composition for Confectionery Dusting Using Saccharides Oligomers

[0003] The present invention relates to the field of confectionery, specifically to icing, frosting, glaze, and sanding, which are popular for adding flavor, texture, and visual appeal to candies like gummies (jellies) and some baked goods. The invention focuses on the use of saccharide oligomers to enhance these properties while reducing sugar content.

[0004] Background of the Invention

[0005] The technology of icing, frosting, glaze, and sanding confectionery has evolved significantly over the years to enhance the flavor, texture, and visual appeal of baked goods. Traditional food coatings like icing, frosting, glaze, and sanding are widely used in confectionery to achieve these goals. Each type of coating has distinct characteristics and uses, which cater to different types of confections.

[0006] Icing is typically made with confectioners' sugar (powdered sugar) mixed with a liquid such as milk, cream, lemon juice, or liqueur. Icing is known for its thin consistency and quick hardening property upon drying. It is often used as a topping for cookies, cakes, and brownies, and is usually drizzled or spread in a thin layer.

[0007] Frosting, on the other hand, is made by whipping together butter and sugar, with variations that can include cream cheese, whipped cream, or other flavorings. Frosting is characterized by its thick, airy, and spreadable texture, which can be easily manipulated into designs. It is commonly used on cakes and cupcakes, both between layers and on the outside. Popular types of frosting include buttercream, cream cheese frosting, and whipped cream frosting.

[0008] Glaze is made with regular sugar and a liquid like milk or fruit juice, resulting in a syrupy consistency. The texture of glaze is thin and glossy, setting slightly without hardening completely. Glaze is used for both sweet and savory dishes, such as donuts, pastries, and meats like ham.

[0009] Sanding or dusting usually refers to the process of coating or sprinkling with sugar to give a glittery, crystalline appearance and a slightly crunchy texture. This term is typically used with candies like gummies (jellies) and some baked goods.

[0010] Classical products for food coatings include Buttercream Frosting, made with butter, confectioners' sugar, and a touch of vanilla; Cream Cheese Frosting, combining cream cheese, butter,confectioners' sugar, and vanilla; Royal Icing, made with egg whites or meringue powder and confectioners' sugar, often used for detailed cookie decorations; Chocolate Ganache, a type of icing made with chocolate and cream fora rich, glossy finish; and Simple Glaze, made with confectioners' sugar and a liquid like milk or lemon juice, often used on pastries and donuts.

[0011] The incorporation of soluble fibers like inulin, polydextrose, and soluble corn fiber in food coatings has emerged as a solution for reducing sugar content while maintaining texture and stability. Indigestible dextrin is a soluble fiber that resists digestion, helping to reduce overall sugar content without compromising the texture and stability of the coating. It offers health benefits such as improved digestion and blood sugar control. Similarly, soluble fibers can reduce the calorie content of coatings while maintaining desired consistency and sweetness, contributing to better gut health and blood sugar management.

[0012] The particle size of sugar used in food coatings plays a crucial role in determining the texture and mouthfeel of the coating. Finer sugar particles dissolve more quickly and create a smoother texture, whereas larger particles can result in a grainy feel. Powdered sugar, with a very fine particle size around 50 microns, is ideal for smooth icing and glazing. Granulated sugar, with larger crystals around 400 microns, is commonly used in baking, while caster sugar, finer than granulated but coarser than powdered sugar, is often used fora finer texture in baking.

[0013] When incorporating fibers in food coatings, it is important to consider their particle size to ensure smooth blending with other ingredients. Indigestible dextrin typically has a fine particle size around 10 to 50 microns, helping it blend seamlessly and maintain the desired consistency and mouthfeel of the coating.

[0014] Known in the state of the art are patents such as US 20070237860, which discloses an edible adhesive coating for multi-component food products to facilitate adhesion of particulate components like grains or granola pieces to a base component such as a food-based center, comprising sources of edible fat and polydextrose.

[0015] Another relevant patent is US2005064080, which discloses a high fiber high protein ready-to-eat cereal. Additionally, US5789012 discloses a product from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes, and other roots, seeds, and fruit, useful as a dietary substitute for patients with food allergies. Furthermore, US2006263496 reveals heat stable, fat-based confections and methods of making the same, and US6017571 discloses improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings that are highly shelf-stable and can be stored at room temperature for long periods.Despite these advancements, there remains a need for improved methods and compositions for food coatings that reduce the content in sugar, provide high levels of dietary fiber while maintaining desirable texture, flavor, and stability.

[0016] Surprisingly and unexpectedly, it has been discovered that the use of saccharide oligomers with a particle size of more than 500 microns in food coatings can provide desirable characteristics that were previously unattainable with finer particle sizes. This novel approach challenges the conventional wisdom, which recommended using soluble fibers with particle sizes ranging from 10 to 50 microns, or up to 35 microns, for achieving smooth texture.

[0017] The invention leverages the unique properties of larger particle saccharide oligomers to enhance the texture and stability of food coatings, offering a new and innovative solution in the confectionery industry.

[0018] Summary of the Invention

[0019] The present invention provides an improved method and composition for icing, frosting, glaze, and sanding, more particularly for sanding candies using saccharide oligomers with a particle size of more than 500 microns.

[0020] This novel approach reduces the sugar content and while maintaining the texture and stability of these confectionery coatings, offering a new and innovative solution in the confectionery industry.

[0021] The objectives of the present invention are:

[0022] To reduce sugar content, from 50 to 100%, in icing, frosting, and glaze while maintaining texture and stability,

[0023] To enhance the texture and stability of icing, frosting, and glaze using saccharide oligomers with a particle size of more than 500 microns,

[0024] To provide a method for incorporating soluble fibers in confectionery powder sanding. Detailed Description of the Invention.

[0025] Detailed description of the invention

[0026] The present invention provides an innovative approach to improving the texture and stability of icing, frosting, glaze, and sanding by utilizing saccharide oligomers with a particle size of more than 500 microns.The invention relates to a method for reducing the sugar content and improving the texture and stability of icing, frosting, glaze and sanding for confectionery, the method comprising the use of saccharide oligomers with a particle size of more than 500 microns.

[0027] According to an embodiment, the saccharide oligomers of the method for reducing the sugar content and improving the texture and stability of icing, frosting, glaze and sanding for confectionery substitute 50% to 100% by weight of the sugar.

[0028] According to an embodiment, the method for reducing the sugar content and improving the texture and stability of icing, frosting, glaze and sanding for confectionery further comprises the step of enrobing the saccharide oligomers with a food-grade oil to enhance stability.

[0029] The invention also relates to a food coating composition comprising:

[0030] - saccharide oligomers with a particle size of more than 500 microns; and

[0031] - optionally, a food-grade oil to enhance stability.

[0032] According to an embodiment, the food-grade oil of the food coating composition of the invention comprises rapeseed oil, lecithin, and carnauba wax.

[0033] The invention also relates to method for preparing a food coating, the method comprising: - sieving saccharide oligomers to obtain particles with sizes greater than 500 microns;

[0034] - incorporating 50% to 100 % by weight of the sieved saccharide oligomers to form a coating composition;

[0035] - applying the coating composition to a food product.

[0036] According to an embodiment, the food product of the method for preparing a food coating is selected from the group consisting of candies, cookies, cakes, brownies, and other baked goods.

[0037] According to an embodiment, the method for preparing a food coating further comprises the step of enrobing the sieved saccharide oligomers with a food-grade oil before applying the coating composition to the food product.

[0038] The invention also relates to a method for reducing sugar content in food coatings, the method comprises replacing a portion of the sugar in the coating composition with saccharide oligomers having a particle size of more than 500 microns.

[0039] According to an embodiment, the saccharide oligomers are used to replace 50% to 100% of the sugar content in the coating composition.The invention also relates to a food product coated with the food coating composition of the invention, wherein the food product is selected from the group consisting of candies, cookies, cakes, brownies, and other baked goods.

[0040] The invention also relates to a method for enhancing the sensory properties of confectionery coatings, the method comprising:

[0041] - incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition;

[0042] - optionally adding a food-grade oil to the composition to further enhance stability.

[0043] According to an embodiment, the sensory properties include texture, flavor, and visual appeal.

[0044] The invention also relates to a method for preparing a confectionery powder sanding composition, the method comprising:

[0045] sieving saccharide oligomers to obtain particles with sizes greater than 500 microns; incorporating the sieved saccharide oligomers to form a sanding composition.

[0046] According to an embodiment, the method for preparing a confectionery powder sanding composition further comprises the step of incorporating food-grade oil into the sanding composition.

[0047] The invention also relates to a confectionery powder sanding composition comprising: saccharide oligomers with a particle size of more than 500 microns,

[0048] optionally, food-grade oil.

[0049] The invention also relates to a method for improving the health benefits of food coatings, the method comprises incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition to enhance dietary fiber content.

[0050] According to an embodiment, the health benefits include improved digestion and blood sugar control.

[0051] According to an embodiment, the food coating composition may be used in applications including icing, frosting, glaze, and confectionery powder sanding.

[0052] The invention also relates to a method for enhancing the stability of food coatings, the method comprising:incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition;

[0053] optionally adding a food-grade oil to the composition to further enhance stability.

[0054] For the purposes of the invention, saccharide oligomers mean saccharides having a degree of polymerization DP of between 2 and 30, obtained by a process derived from that protected by the Applicant in its patent application not yet examined filed on February 12, 2024 under No. EP 24305229.7, process that comprises the steps consisting of:

[0055] a) providing a saccharified corn starch syrup with a DP1 content of between 45 and 60 % by dry weight, a DP2 content of between 30 and 40 %,

[0056] b) optionally increasing the solids content of the aqueous solution resulting from step a) up to at least 70% by weight of the total weight thereof,

[0057] c) carrying out a heat treatment on the aqueous solution resulting from step b) at a temperature of between 100° C and 150° C with phosphoric acid in an acid ratio between 0.045 and 0.060 % by dry weight, under absolute pressure between 200 to 1000 mbar,

[0058] d) decolorization and demineralization of the solution of step c),

[0059] e) carrying a fiber enrichment method chosen in the group consisting of chromatography, membrane filtration with or without preliminary enzymatic treatment, f) optionally concentration and drying of the resulted solution.

[0060] For the purpose of the invention, two type of saccharide oligomers were uses:

[0061] Saccharide oligomers, obtained following steps a) to d) of the preceding process, referenced Batch #70 that present:

[0062] o a total amount of DP1 - DP2 ranging from 14 and 22 %, preferably from 16 to 20 %, and a total amount of DP 3 to DP 5 ranging from 14 and 17 %, preferably from 15 to 16 %,

[0063] o a ratio of 1 ,6-glycosidic / 1 ,4-glycosidic ranging from 0.9 to about 1.6 preferably from 1.0 to 1.5, and a ratio of 1 ,4-glycosidic / 1 ,2-glycosidic linkages ranging from 2.0 to 3.5, preferably from 2.1 to 3.4.

[0064] More particularly the saccharide oligomers especially have:

[0065] o A ratio of (DP3-5) / DP6+ less than 0.27,

[0066] o A Mw ranging from 1800 to 2300 daltons and an Mn ranging from 650 to 780 daltons

[0067] o A fiber content of between 68 and 74 %, more preferably 70 to 72 %.Saccharide oligomers obtained following steps a) to e) of the preceding process referenced Batch #80 that present:

[0068] o a total amount of DP1 - DP2 ranging from 4 and 10 %, preferably from 4 to 8 %, and a total amount of DP 3 to DP 5 ranging from 9 and 19 %, preferably from 10 to 15 %,

[0069] o a ratio of 1 ,6-glycosid ic / 1 ,4-glycosidic ranging from 0.5 to about 2 preferably from 0.6 to 1.8, and a ratio of 1 ,4-glycosidic / 1 ,2-glycosidic linkages ranging from 1,5 to 6, preferably from 1.9 to 5.

[0070] More particularly the saccharide oligomers especially have:

[0071] o A ratio of (DP3-5) / DP6+ less than 0.23,

[0072] o A Mw ranging from 2000 to 3000 daltons and an Mn ranging from 900 to 1500 daltons

[0073] o A fiber content of between 60 and 90 %, more preferably 70 to 85 %.

[0074] To access the proportions of total 1,4-, 1,6-, 1,2- and 1 ,3-glycosidic bonds, the “Hakomori” method is employed, which is well known to those skilled in the art. This method, described for the first time over 50 years ago (Hakomori, S., 1964, J. Biol. Chem., 55, 205) is nowadays widely used within the scientific community (see especially patent application EP 1 006 128, already cited in the present application).

[0075] Now, the method of the present invention while maintaining the sensory properties of the confectionery coatings while reducing the overall sugar content by using such saccharide oligomers with a certain granulometry.

[0076] The invention also includes the incorporation of such saccharide oligomers in confectionery powder sanding, offering a healthier alternative to traditional high-sugar coatings.

[0077] Icing, frosting, glaze, and sanding are essential components in the confectionery industry, widely used to add flavor, texture, and visual appeal to baked goods. Traditional coatings are typically high in sugar, which can contribute to various health issues such as obesity and diabetes. The present invention aims to address these concerns by introducing soluble fibers as alternatives to sugar, without compromising the desirable properties of the coatings.

[0078] The use of saccharide oligomers with a particle size of more than 500 microns has been surprisingly found to provide desirable characteristics that were previously unattainable with finer particle sizes. This novel approach challenges the conventional wisdom, which recommended using soluble fibers with particle sizes ranging from 10 to 50 microns for achieving smooth texture and proper dissolution.The invention leverages the unique properties of larger particle saccharide oligomers to enhance the texture and stability of food coatings. They contribute to improved health benefits, including better digestion and blood sugar management.

[0079] The Method of Preparation in present invention are the following.

[0080] 1. Sieving Method

[0081] The first step in the preparation of the improved food coatings involves sieving the soluble fibers to obtain particles with sizes greater than 500 microns. This is achieved using a Fritsch sieve with the following parameters:

[0082] Add 100g of each powder to the sieve.

[0083] Set the sieving time to 120 seconds with an amplitude of vibration of 8.

[0084] Collect and record the quantity of powder remaining on the sieve.

[0085] 2. Preparation of Sanding Powders

[0086] Once the powders have been sieved, they are ready for use in sanding applications. The sieved powders are compared to crystal sugar, which is used as a control without sieving.

[0087] 3. Sanding Method

[0088] The sanding method involves the following steps:

[0089] Prepare 5 gelatin jellies without sanding.

[0090] Heat water until boiling and place the jellies in a sieve with a 1000 pm diameter.

[0091] Humidify the jellies by holding the sieve over the water vapor for 3-4 seconds on each side.

[0092] Coat the humidified jellies with the sieved powders in a coater pan.

[0093] Store the sanded jellies in petri dishes at room temperature.

[0094] This method ensures that the jellies are evenly coated with the sanding powders, providing a consistent texture and appearance.

[0095] 4. Stability Test

[0096] The stability of the sanded jellies is assessed by storing them in a climatic chamber under various conditions (60% Hr, 70% Hr, 80% Hr, 30°C) for 1 hour. Sensory evaluations are conducted before and after the stability tests to determine the effect of the environmental conditions on the coatings.

[0097] 5. Enrobing with Oil

[0098] To further enhance the stability of the coatings, the sieved powders can be enrobed with food-grade oil. This is done by mixing the sieved powders with 10% (w / w) food-grade oil using aTurbula mixer for 5 minutes. The coated powders are then used in the sanding method, and stability tests are performed as described.

[0099] Description of the figure

[0100] Fig. 1. Percentage of resumption in water I g of powder (60% 130°C 11 hour)

[0101] Fig. 2. Percentage of resumption in water / g of powder (70% 130°C 11 hour)

[0102] Fig. 3. Percentage of resumption in water / g of powder (80% 130°C 11 hour)

[0103] Fig.4. Percentage of resumption in water / g of powder (70% 130°C 11 hour) + oil

[0104] This invention will be better understood in light of the following example which are given for illustrative purposes only and do not intend to limit the scope of the invention, which is defined by the attached claims.

[0105] Materials and methods

[0106] Materials:

[0107] Indigestible dextrins I Soluble Fibers:

[0108] - SACCHARIDE OLIGOMERS Batch #70 (ROQUETTE FRERES)

[0109] - SACCHARIDE OLIGOMERS Batch #70 (ROQUETTE FRERES)

[0110] - PROMITOR® 70R (TATE & LYLE)

[0111] - PROMITOR® 85 (TATE & LYLE)

[0112] Other Ingredients:

[0113] ■ Crystal Sugar n°2 with a particle size average is between 0,45 to 0,75pm. ■ Food-grade oil (OURAGAN from ANCEL, containing rapeseed oil, lecithin, and carnauba wax)

[0114] ■ Gelatin jellies (candies - Bubbizz Dooo from LUTTI)

[0115] Methods:

[0116] Sieving Method:

[0117] Use a Fritsch sieve to obtain powders with particle sizes greater than 500 microns.

[0118] Add 100g of each powder to the sieve.

[0119] Set the sieving time to 120 seconds with an amplitude of vibration of 8.

[0120] Collect and record the quantity of powder remaining on the sieve.

[0121] Preparation of Sanding Powders:Sieve each type of soluble fiber as described.

[0122] For comparative purposes, use crystal sugar n°2 without sieving.

[0123] Record the percentage of powder retained after sieving.

[0124] Tablei: Sieving Results

[0125] Quantity of Powder % of Powder

[0126] Ingredient

[0127] After Sieving (g) > 500pm

[0128] Batch #70 6 6

[0129] Batch #80 6 6

[0130]

[0131] PROMITOR® 70R 5 5

[0132] Sanding Method:

[0133] Prepare 5 gelatin jellies without sanding.

[0134] Heat water until boiling and place jellies in a sieve with a 1000pm diameter. Humidify the jellies by holding the sieve over the water vapor for 3-4 seconds on each side.

[0135] Coat the humidified jellies with the sieved powders in a coater pan.

[0136] Store the sanded jellies in petri dishes at room temperature.

[0137] Stability Test:

[0138] Store sanded jellies in a climatic chamber with different conditions (60% Hr, 70% Hr, 80% Hr, 30°C) for 1 hour.

[0139] Conduct sensory evaluation before and after stability tests.

[0140] Enrobing with Oil:

[0141] Mix sieved powders with 10% (w / w) food-grade oil using a turbula mixer for 5 minutes.

[0142] Perform sanding and stability tests as described.

[0143] Analyze water absorption rates and sensory properties.

[0144] EXAMPLES

[0145] Example 1. Sanding stability through shelf-life analysis.

[0146] Sanding candies stability is mandatory to preserve the quality of the product over time. The main objective of a sanding is to protect the candy from water absorption. If the powder blend is not stable, the jellies will be wet and stick together. The appearance will be bad, and texture will be lower. Loss of crunchiness and boost of acid disappeared.

[0147] For the shelf-life study, sanding jellies are stored in climatic chamber with different conditions (T°C and %Hr.) as follows:

[0148] 60% Hr, 30°C, 1h70% Hr, 30°C, 1h

[0149] 80% Hr, 30°C, 1h

[0150] Sensory evaluation

[0151] The sensory evaluation was made on jellies after sanding, before and after stability test. All samples are compared to control (100% Crystal sugar n°2)

[0152] Descriptors are :

[0153] Sensory appearance with photos, crystal form like, color, dry appearance - Sensory tasting with crunchiness, not sticky on finger, not sticky on teeth

[0154] All results are in table below

[0155] Stability study done with 100% sugar replacement in sanding with 100% fibers.

[0156] Table 1. Sensory tests

[0157] INGREDIENT Sensory perception Sensory tasting

[0158] Hr % * 50% 60% 70% 80% * 50% 60% 70% 80%

[0159] 1 ++ ++ ++ 4 ++ + + +

[0160] Market 2 — 5

[0161] product

[0162] 3 6

[0163] 1 ++ ++ + 4 ++ ++ + +

[0164] Sugar crystal

[0165] n 2 = c n 2 +

[0166] ° o trol 5

[0167] 3 6

[0168] 1 ++ ++ — 4 ++ ++ ++ —

[0169] Batch #80 2 + 5

[0170] 3 + 6

[0171] 1 ++ ++ — 4 ++ ++ —

[0172] Batch #70 2 5 +

[0173] 3 — 6

[0174] 1 ++ ++ — — 4 ++ ++ — PROMITOR® 2 5 +

[0175] 70

[0176] 3 6

[0177]

[0178] Note (*) 1 = Cristal form; 2= color ; 3= dry appearance; 4 = Crunchiness; 5= Not sticky on finger; 6= Not sticky on teeth

[0179]

[0180] ++ = good, + = acceptable, — = non acceptable

[0181] Sanding with 100% soluble fibers:

[0182] All powders tested in experimental conditions have a good resistance to sanding process. There is no partial solubilization of powders due to sanding process and a good powder adherence to the jelly.

[0183] Sensory visual appearance:

[0184] The visual appearance of powders shows that Batch #80 powder is like crystal sugar form. There is the same transparency and shininess.

[0185] Stability test with 100% soluble fibers:

[0186] At 70% of relative humidity, the jellies with a sanding of flakes powders (Batch #80), are already wet and sticky to compare with spray dried and crystal sugar powders.

[0187] Stability study done with 50% sugar replacement in sanding with 50 / 50 fibers / crystal sugar n°2.

[0188] Table 2. Sensory tests

[0189] INGREDIENT Sensory perception Sensory tasting

[0190] Hr % * 50% 60% 70% 80% * 50% 60% 70% 80%

[0191] 1 ++ + 4 ++ +

[0192] Sugar crystal 2 5

[0193] n°2 = control

[0194] 3 6

[0195] 1 ++ ++ 4 ++ ++

[0196] 50% Sugar +

[0197] 50% Batch 2 5

[0198] #80

[0199] 3 6

[0200] 50% Sugar + 1 + + + + 4 + +

[0201] 50% 2 5 +

[0202] PROMITOR®

[0203] 70 3 6

[0204]

[0205] Sanding with 50 / 50 fibers / crystal sugar n°2.All powders tested in experimental conditions have a good resistance to sanding process. There is no partial solubilization of powders due to sanding process and a good powder adherence to the jelly.

[0206] Stability test with 50 / 50 fibers / crystal sugar n°2

[0207] The stability test has been done at 50%, 60% and 70% Hr (not 80%Hr has it’s too strong on 100% fibers test

[0208] Globally, the behavior is like the stability test made with 100% soluble fibers. In term of sensory (visual and tasting), the ratio of 50 / 50 sugar / fibers improve the appearance of the sanding and the sensory tasting.

[0209] Analysis of water absorption rates with 100% soluble fibers after shelf-life stability test.

[0210] The results are presented in the Fig. 1 , Fig.2 and Fig. 3.

[0211] Regarding the analysis of water absorption (graph), sugar crystal is the powder that has absorbed the least water (9%), followed by Batch #80 (11%), PROMITOR® 70R (14%). Soluble fibers are more hydroscopic than crystal sugar and increase the solubilization of powders.

[0212] Enrobing 100% fibers WITH OIL, sanding and stability test at 70% Hr 1 hr 30°C Material

[0213] Food grade lubricant in spray OURAGAN from ANCEL (composition rapseed oil, Lecithin, Carnauba wax)

[0214] Method:

[0215] 1. With powder sieved on 500pm, add 10% of oil (w / w)

[0216] 2. In a Turbula, mix powder and oil during 5mn.

[0217] 3. Proceed to sanding method as described previously

[0218] 4. Proceed to stability test as described previously

[0219] 5. Run analysis based on water absorption rates Zg of powder applied at 70% Hr, visual aspect of the sanding and sensory tasting as described previously.

[0220] Results:

[0221] Oil recovery:

[0222] The % of oil recovery is linked to characteristics of fibers absorption capacity.

[0223] With Saccharide oligomers and PROMITOR®, the quantity of oil is 2%. Above this level, there is an agglomeration of particles

[0224] Sanding: No issue during the sanding process. The products have a good adherence to the jelly.Stability test at 70%Hr 30°C 1 h

[0225] Better stability with oil addition with a lower water absorption. The level of water absorption is like to sugar crystalline powder (less than 5%).

[0226] Table 3. Sensory test

[0227] INGREDIENT Sensory perception

[0228] Hr % * 50% 70% * 50% 70%

[0229] 1 ++ + 4 ++ +

[0230] Sugar crystal 2 5

[0231] n°2 = control

[0232] 3 6

[0233] 1 + + + + 4 + + + +

[0234] Batch #80 + 2%

[0235] oil 2 5

[0236] 3 6

[0237] 1 + + - 4 + +

[0238] Batch # 70 +

[0239] 2% oil 2 5

[0240] 3 6 +

[0241] 1 ++ - 4 ++

[0242] PROMITOR®

[0243] 70 + 2% oil 2 5

[0244] 3 6 +

[0245]

[0246] Note (*) 1 = Cristal form; 2= color; 3= dry appearance; 4 = Crunchiness; 5= Not sticky on finger ; 6= Not sticky on teeth

[0247] ++ = good, + = acceptable, — = non acceptable

[0248] Analysis of water absorption rates with 100% soluble fibers after shelf-life stability test The results are presented in the Fig. 4.

[0249] Sensory results:

[0250] The addition of oil with powders reduces the water absorption of powders (fig. 4) to be close to sugar crystal water intake level.

[0251] Oil allows to improve the stability of the sanding on all descriptors analysis in experimental conditions of this study. However, even if the % of water intake is lower with oil (=crystal sugar water intake level) versus 100% fibers, the stability of the sanding is not improved for the following solublefibers: batch #70 and PROMITOR® 70 at 2 % of oil. Those 2 powders are dissolved with a wet appearance.

[0252] With powder batch#80 + 2% oil, the powder is still crystal form with a very low wet appearance. Batch#80 + oil gives similar performances than crystal sugar powder.

[0253] NB: Surprisingly and unexpectedly, we got a thin translucent, shiny and not sticky coated layer structure, after shelf life stability test at 70% HR 30°C 1h and 24h at room T°C, with fibers Batch#70 and PROMITOR® 70.

[0254] Conclusion

[0255] The use of saccharide oligomers with a particle size of more than 500 microns in icing, frosting, and glaze provides improved texture and stability while reducing sugar content. The incorporation of oil further enhances stability, making it a viable solution for confectionery applications. This innovative approach offers a healthier alternative to traditional high-sugar coatings without compromising the desirable properties of the coatings.

[0256] We can resume the results as following:

[0257] Table 5 Performance of soluble fibers (> 500pm) vs crystal sugar n°2:

[0258] Descriptor \

[0259] Fibers Batch #80 Batch #70 PROMITOR® 70

[0260] Sanding ++ ++ ++

[0261] process

[0262] Visual ++ + +

[0263] appearance

[0264] Sensory ++ + +

[0265] tasting

[0266] Stability + - -

[0267]

[0268] Note : ++ (sugar like) = good, + = acceptable, - = not acceptable

Claims

CLAIMS

1. A method for reducing the sugar content and improving the texture and stability of icing, frosting, glaze and sanding for confectionery, the method comprising the use of saccharide oligomers with a particle size of more than 500 microns.

2. A method according to claim 1 , wherein the saccharide oligomers substitute 50% to 100% by weight of the sugar.

3. A method according to claim 1, further comprising the step of enrobing the saccharide oligomers with a food-grade oil to enhance stability.

4. A food coating composition comprising:saccharide oligomers with a particle size of more than 500 microns; and optionally, a food-grade oil to enhance stability.

5. A food coating composition according to claim 4, wherein the food-grade oil comprises rapeseed oil, lecithin, and carnauba wax.

6. A method for preparing a food coating, the method comprising:sieving saccharide oligomers to obtain particles with sizes greater than 500 microns; incorporating 50% to 100 % by weight of the sieved saccharide oligomers to form a coating composition;applying the coating composition to a food product.

7. A method according to claim 6, wherein the food product is selected from the group consisting of candies, cookies, cakes, brownies, and other baked goods.

8. A method according to claim 6, further comprising the step of enrobing the sieved saccharide oligomers with a food-grade oil before applying the coating composition to the food product.

9. A method for reducing sugar content in food coatings, the method comprises replacing a portion of the sugar in the coating composition with saccharide oligomers having a particle size of more than 500 microns.

10. A method according to claim 9, wherein the saccharide oligomers are used to replace 50% to 100% of the sugar content in the coating composition.

11. A food product coated with a food coating composition according to claim 4, wherein the food product is selected from the group consisting of candies, cookies, cakes, brownies, and other baked goods.

12. A method for enhancing the sensory properties of confectionery coatings, the method comprising:incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition;optionally adding a food-grade oil to the composition to further enhance stability.

13. A method according to claim 12, wherein the sensory properties include texture, flavor, and visual appeal.

14. A method for preparing a confectionery powder sanding composition, the method comprising:sieving saccharide oligomers to obtain particles with sizes greater than 500 microns; incorporating the sieved saccharide oligomers to form a sanding composition.

15. A method according to claim 14, further comprising the step of incorporating food-grade oil into the sanding composition.

16. A confectionery powder sanding composition comprising:saccharide oligomers with a particle size of more than 500 microns, optionally, food-grade oil.

17. A method for improving the health benefits of food coatings, the method comprises incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition to enhance dietary fiber content.

18. A method according to claim 17, wherein the health benefits include improved digestion and blood sugar control.

19. A food coating composition according to claim 4, wherein the composition is used in applications including icing, frosting, glaze, and confectionery powder sanding.

20. A method for enhancing the stability of food coatings, the method comprising: - incorporating saccharide oligomers with a particle size of more than 500 microns into the coating composition;- optionally adding a food-grade oil to the composition to further enhance stability.

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