Isomaltulose Hard Caramel Microcrystalline Surface Layer

Solution Overview

Problem

Existing processes for preparing hard caramels with isomaltulose result in chemical changes, reduced recovery of sugar substitutes, undesirable browning, and low storage stability due to high temperatures and rapid crystallization.

Innovation Solution

The development of isomaltulose-containing hard caramels with a core and a thin, closed microcrystalline surface layer, where the isomaltulose in the core remains amorphous, and the surface layer is composed of isomaltulose crystals, achieving a thickness of at most 1 mm.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If high temperature heating is used to prepare isomaltulose-containing hard caramels, then the manufacturing process can proceed, but chemical changes occur reducing sugar substitute recovery and causing undesirable browning

Engineering Contradiction:

Improvemanufacturing processVSAvoidsugar substitute recovery

Core Design Contradiction:

Ease of manufactureVSLoss of substance

Solution Approach 1:

The patent applies parameter changes by modifying the thermal processing conditions - specifically using lower temperatures (below 110°C) combined with extended processing time and vacuum conditions. This changes the physical state and crystallization behavior of isomaltulose, allowing water removal and product formation without the chemical degradation and browning that occur at higher temperatures, thereby preserving sugar substitute recovery.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If high temperature heating is used to prepare isomaltulose-containing hard caramels, then the manufacturing process can proceed, but undesirable browning occurs

Engineering Contradiction:

Improvemanufacturing processVSAvoidbrowning

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The patent applies parameter changes by modifying the thermal processing conditions - specifically using lower temperatures (below 110°C) combined with extended processing time and vacuum conditions. This changes the physical state and crystallization behavior of isomaltulose, allowing water removal and product formation without the chemical degradation and browning that occur at higher temperatures.

Inventive Principle:

Principle #35Parameter changes

3Reliability

If isomaltulose is used in hard caramels, then health benefits are provided, but rapid crystallization occurs reducing storage stability

Engineering Contradiction:

Improvehealth benefitsVSAvoidstorage stability

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent applies local quality by creating a heterogeneous structure with distinct regions: a microcrystalline surface layer and an amorphous interior core. The surface layer provides structural stability and controls water activity, while the amorphous core maintains the desired texture and prevents extensive crystallization, thereby improving overall storage stability while preserving health benefits.

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The patent applies phase transitions by controlling the crystallization of isomaltulose during processing. By using vacuum evaporation at controlled temperatures, the patent induces partial crystallization at the surface while maintaining an amorphous state in the interior, creating a stable two-phase structure that prevents further unwanted crystallization during storage.

Inventive Principle:

Principle #36Phase transitions

4Reliability

If isomaltulose-containing hard caramels are stored under adverse environmental conditions, then they provide health benefits, but they absorb water and melt or crystallise

Engineering Contradiction:

Improvehealth benefitsVSAvoidstorage stability

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent applies local quality by creating a heterogeneous structure with distinct regions: a microcrystalline surface layer and an amorphous interior core. The surface layer provides structural stability and controls water activity, while the amorphous core maintains the desired texture and prevents extensive crystallization, thereby improving overall storage stability while preserving health benefits.

Inventive Principle:

Principle #3Local quality

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

This approach results in hard caramels with high storage stability, low water absorption, and improved appearance, maintaining the health benefits of isomaltulose while preventing undesirable coloration and crystallization.

Implementation Method 1

the hard caramel has a core and a closed microcrystalline surface layer with a thickness of at most 1 mm

Methodology Applied

Scientific EffectCrystallization: Crystallisation

Data Source

PatentUS12324443B2Isomaltulose-containing hard caramels and process for preparing the same

Publication Date: 2025.06.10 SUDZUCKER AG MANNHEIM OCHSENFURT

AI summary

The present invention relates to isomaltulose-containing hard caramels comprising a core and a closed microcrystalline surface layer having a thickness of at most 1 mm, and to processes for preparing isomaltulose-containing hard caramels.