Granulated Sweetening Composition for Boiled Sweets Stability
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Solution Overview
Problem
Boiled sweets are not thermodynamically stable, prone to becoming sticky or crystallizing during storage due to hygroscopic nature and thermal factors, leading to instability and loss of attractive appearance, and existing solutions like isomalt and hydrogenated starch hydrolysates increase costs and sweetening power loss.
Innovation Solution
A ternary powder composition comprising a poorly soluble polyol like mannitol, hydrogenated dextrin, and maltitol in specific proportions, which is used to manufacture sugar-free boiled sweets, providing stability and preventing stickiness and crystallization, with mannitol and maltitol ratios of 27-35% and 0.5-10% respectively, and hydrogenated dextrin molecular weight between 3000-5000 daltons, allowing for industrially accessible cooking temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If isomalt and hydrogenated starch hydrolysates are used to reduce water uptake, then stability against stickiness is improved, but manufacturing cost increases and sweetening power is lost
Solution Approach 1:
The invention changes the chemical composition parameters by replacing isomalt with a specific ratio of sorbitol (30-70 wt%) and mannitol (30-70 wt%), which have different hygroscopic properties and cost structures. This parameter change maintains stability while reducing cost and preserving sweetening power
Solution Approach 2:
The invention uses a composite material system combining sorbitol and mannitol in specific proportions, along with optional additives like aspartame and acesulfame K. This composite approach achieves the desired stability and sweetening properties more effectively and economically than using isomalt alone
2Reliability
If water content is reduced to prevent stickiness, then stability is improved, but crystallization risk increases
Solution Approach 1:
The invention optimizes the water content parameter to a specific range (0.1-5 wt%) that simultaneously prevents stickiness and maintains crystallization resistance. This precise parameter control balances the two competing stability requirements
Solution Approach 2:
The invention creates local quality differences by incorporating crystallization inhibitors such as citric acid (0.1-10 wt%) and malic acid (0.1-10 wt%) that locally prevent crystal formation in critical areas while maintaining overall low water content
3Reliability
If individual wrapping is applied to prevent stickiness, then stability is improved, but device complexity and manufacturing cost increase
Solution Approach 1:
The invention makes the boiled sweet composition itself resistant to stickiness through optimized formulation (sorbitol-mannitol system with controlled water content), eliminating the need for protective wrapping. The product serves its own protection function through its inherent compositional stability
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 composition ensures stability by preventing stickiness and crystallization, maintaining the attractive glassy texture of boiled sweets, and can be used in various confectioneries and food products without individual wrapping, reducing costs and sweetening power loss.
Implementation Method 1
The surface phenomena are caused by the hygroscopic nature of boiled sweets. Indeed, it is known that boiled sweets, which are virtually anhydrous products, always have very low equilibrium relative humidities
Implementation Method 2
This crystallization may take place at the surface or in the core of the sweet. Surface crystallization requires significant water uptake and corresponds to a complementary evolutionary stage
Implementation Method 3
These mixtures are then cooked to evaporate a substantial proportion of the water, and the cooking is then completed under vacuum to further lower the water content of the sweet
Implementation Method 4
The glass transition temperature is the temperature at which, by heating, a vitreous and solid boiled sweet becomes an amorphous syrupy liquid
Data Source
AI summary
A granulated sweetening composition, includes:a poorly soluble polyol with a water solubility of less than 60 g/100 g of solution at 20° C.,a hydrogenated dextrin with a molecular weight between 3000 and 5000 daltons,maltitol. A process for preparing such a composition is also disclosed.