Erythritol Hard Candy with Maltodextrin for Uniform Crystallization
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Solution Overview
Problem
Confectionery products based on polyols face challenges such as uneven crystallization, surface texture, and brittleness, particularly in achieving a sugar-free and hard candy formulation with high erythritol content.
Innovation Solution
A confectionery product comprising at least 93% w/w erythritol and maltodextrin, with crystallization modifiers like carrageenan, and optional edible acids and flavorings, processed by heating the erythritol-containing mixture between 120 to 160°C to create a hard candy with improved hardness and reduced breakage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high erythritol content (≥93% w/w) is used to achieve sugar-free confectionery, then calorie content is reduced and tooth decay tendency is lowered, but crystallization uniformity and surface texture deteriorate
Solution Approach 1:
Maltodextrin acts as an intermediary substance that mediates between the high erythritol content and the desired crystallization uniformity. It provides nucleation sites and controls the crystallization process, enabling uniform crystal formation even at ≥93% erythritol concentration where crystallization would otherwise be uneven.
Solution Approach 2:
The patent changes the compositional parameters by introducing maltodextrin at controlled concentrations (1-10% w/w) to modify the crystallization behavior of erythritol. This parameter adjustment enables uniform crystallization while maintaining the high sugar-free formulation.
2Quantity of substance
If high erythritol content (≥93% w/w) is used to achieve sugar-free confectionery, then calorie content is reduced, but product brittleness increases
Solution Approach 1:
Maltodextrin serves as a mediating component that reduces the brittleness associated with high erythritol content. It forms a glassy matrix that incorporates erythritol crystals, providing structural flexibility and reducing the tendency of the product to break while maintaining the sugar-free formulation.
3Quantity of substance
If traditional sugar alcohols are used to replace sugar, then calorie content is reduced, but crystallization uniformity and surface texture deteriorate
Solution Approach 1:
The patent changes the physical-chemical parameters of the sugar alcohol mixture by combining erythritol with specific amounts of maltodextrin (1-10% w/w). This compositional modification alters the melting behavior and crystallization kinetics, resulting in uniform surface texture and proper hard candy formation even at high sugar replacement levels.
4Device complexity
If erythritol-based hard candy is made without maltodextrin, then formulation simplicity is maintained, but hardness and breakage resistance are insufficient
Solution Approach 1:
The patent optimizes the maltodextrin concentration parameter within the range of 1-10% w/w to achieve the desired hardness. This controlled parameter adjustment provides sufficient crystal structure development and matrix formation to ensure the hard candy is significantly harder than traditional erythritol-based candies without requiring complex multi-component formulations.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting confectionery product exhibits enhanced hardness and reduced breakage, overcoming previous issues of uneven crystallization and texture, and is significantly harder than traditional erythritol-based candies, ensuring minimal breakage.
Implementation Method 1
a process for preparing a confectionery product by heating at a temperature from 120 to 160°C an erythritol-containing mixture
Implementation Method 2
the resulting confectionery product exhibits enhanced hardness and reduced breakage, overcoming previous issues of uneven crystallization
Data Source
AI summary
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol.