CA2165838A1 - Sugar-free boiled sweet and process for its manufacture - Google Patents
Sugar-free boiled sweet and process for its manufactureInfo
- Publication number
- CA2165838A1 CA2165838A1 CA002165838A CA2165838A CA2165838A1 CA 2165838 A1 CA2165838 A1 CA 2165838A1 CA 002165838 A CA002165838 A CA 002165838A CA 2165838 A CA2165838 A CA 2165838A CA 2165838 A1 CA2165838 A1 CA 2165838A1
- Authority
- CA
- Canada
- Prior art keywords
- water
- sugar
- boiled sweet
- temperature
- water content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/04—Sugar-cookers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Seasonings (AREA)
- Noodles (AREA)
- Saccharide Compounds (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a new sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, of at least 38°C. The invention also relates to a process for the manufacture of this sugar-free hard boiled sweet.
Claims (11)
1. Sugar-free boiled sweet containing, on a dry matter basis, from 5 to 100 % of at least one water-crystallizable polyol and having a water content higher than 3 % and a glass transition temperature at least equal to 38°C, this temperature being measured for a water content of about 3.2%.
2. Sugar-free boiled sweet according to claim 1, containing more than 3.2 % of water, preferably more than
3.5 % of water and still more preferably more than 4.0 % of water.
3. Sugar-free boiled sweet according to claim 1 or claim 2, having a glass transition temperature of at least 40°C, preferably of at least 43°C and still more preferably of at least 45°C, said temperature being measured for a water content of about 3.2% of water.
3. Sugar-free boiled sweet according to claim 1 or claim 2, having a glass transition temperature of at least 40°C, preferably of at least 43°C and still more preferably of at least 45°C, said temperature being measured for a water content of about 3.2% of water.
4. Sugar-free boiled sweet containing, on a dry matter basis, from 5 to 100 % of at least one water-crystallizable polyol and having a water content higher than 3 % and a glass transition temperature at least equal to 38°C, this temperature being measured for its effective water content.
5. Sugar-free boiled sweet according to claim 4, having a glass transition temperature of at least 40°C, preferably of at least 43°C, and more preferably of at least 45°C, said temperature being measured for its effective water content.
6. Sugar-free boiled sweet according to anyone of claims 1 to 5, wherein the water-crystallizable polyol is selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol and lactitol, and more preferably selected from the group consisting of maltitol, isomalt, mannitol and erythritol.
7. Sugar-free boiled sweet according to anyone of claims 1 to 6, containing from 45 to 77% of maltitol or isomalt.
8. Sugar-free boiled sweet according to anyone of claims 1 to 7, containing from 5 to 45% of mannitol or erythritol.
9. Sugar-free boiled sweet having a water content higher than 3 % and a hydrogenated and/or weakly digestible carbohydrate composition capable of giving said sweet a glass transition temperature of at least 38°C, this temperature being measured for a water content of about 3.2 % or for the effective water content of said sweet.
10. Process for the preparation of a stable sugar-free boiled sweet comprising :
- the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the boiled sweet a glass transition temperature at least equal to 38°C, this temperature being measured for a water content of about 3.2%, - the boiling of the said syrup at a temperature sufficient to allow the vitrification of a massecuite containing more than 3.0% of water, more preferably more than 3.2 % of water, and still more preferably more than 3.5 % of water.
- the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the boiled sweet a glass transition temperature at least equal to 38°C, this temperature being measured for a water content of about 3.2%, - the boiling of the said syrup at a temperature sufficient to allow the vitrification of a massecuite containing more than 3.0% of water, more preferably more than 3.2 % of water, and still more preferably more than 3.5 % of water.
11. Process for the preparation of a stable sugar-free boiled sweet comprising :
- the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the boiled sweet a glass transition temperature at least equal to 38°C, this temperature being measured for the effective water content of the boiled sweet, - the boiling of the said syrup at a temperature sufficient to allow the vitrification of a massecuite containing more than 3.0% of water, more preferably more than 3.2% of water, and still more preferably more than 3.5%
of water.
- the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the boiled sweet a glass transition temperature at least equal to 38°C, this temperature being measured for the effective water content of the boiled sweet, - the boiling of the said syrup at a temperature sufficient to allow the vitrification of a massecuite containing more than 3.0% of water, more preferably more than 3.2% of water, and still more preferably more than 3.5%
of water.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9415648A FR2728436A1 (en) | 1994-12-26 | 1994-12-26 | Sugar-free boiled sweets contg. polyol and with high water content |
| FR9415648 | 1994-12-26 | ||
| US08/470,462 US5629042A (en) | 1994-12-26 | 1995-06-06 | Sugar-free hard boiled candy and process for its manufacture |
| US08/470462 | 1995-06-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2165838A1 true CA2165838A1 (en) | 1996-06-27 |
| CA2165838C CA2165838C (en) | 2010-06-08 |
Family
ID=26231640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2165838A Expired - Fee Related CA2165838C (en) | 1994-12-26 | 1995-12-20 | Sugar-free boiled sweet and process for its manufacture |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0720819A3 (en) |
| JP (1) | JPH08228688A (en) |
| AR (1) | AR000550A1 (en) |
| AU (1) | AU703326B2 (en) |
| BR (1) | BR9506065A (en) |
| CA (1) | CA2165838C (en) |
| FI (1) | FI956167L (en) |
| HU (1) | HUT75902A (en) |
| NO (1) | NO955266L (en) |
| PL (1) | PL312066A1 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2846518A1 (en) * | 2002-10-30 | 2004-05-07 | Roquette Freres | Sugar-free boiled sweets, optionally containing a pharmaceutical, consist of a mixture of branched maltodextrin and isomalt and have excellent storage stability |
| JP4664215B2 (en) * | 2005-02-16 | 2011-04-06 | 株式会社林原生物化学研究所 | Maltitol-containing hard candy with suppressed "Nana" and method for producing the same |
| JP4749770B2 (en) * | 2005-06-08 | 2011-08-17 | 三星食品株式会社 | Candy composition excellent in sweetness and candy using the same |
| FR2906973B1 (en) * | 2006-10-17 | 2009-01-16 | Roquette Freres | GRANULATED EDULCORING COMPOSITION |
| WO2009051219A1 (en) * | 2007-10-19 | 2009-04-23 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Lactosucrose-containing hard candy suppressed in liquefaction of sugar, and method for production thereof |
| CA2791552A1 (en) * | 2010-03-04 | 2011-09-09 | Cargill, Incorporated | Confectionery products containing erythritol |
| CA2823521C (en) * | 2010-12-30 | 2019-04-02 | Wm. Wrigley Jr. Company | Hard candy with reduced sugar |
| US20140127361A1 (en) * | 2011-06-23 | 2014-05-08 | Firmenich Sa | Extruded delivery system |
| FR2978015B1 (en) * | 2011-07-19 | 2013-08-30 | Olygose | COATED SUGAR BONBON COMPRISING NON-FRUCTOSYL ALPHA-GALACTO-OLIGOSACCHARIDES |
| EP2802218B1 (en) | 2012-01-09 | 2019-05-29 | Wm. Wrigley Jr. Company | Gelled confection with reduced sugar |
| KR20150078710A (en) * | 2013-12-31 | 2015-07-08 | 롯데제과주식회사 | Candy having Low-calorie and Sugarless And Manufacturing method thereof |
| JP6059843B1 (en) * | 2016-07-11 | 2017-01-11 | 森永製菓株式会社 | Hard candy |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3332783A (en) * | 1964-01-16 | 1967-07-25 | Richardson Merrell Inc | Hard candy from high maltose corn syrup |
| US3826857A (en) * | 1968-07-29 | 1974-07-30 | Cpc International Inc | Hard candy |
| FR2097673A5 (en) * | 1970-07-17 | 1972-03-03 | Gen Alimentaire | Confectionery - produced from a mixture of dextrose and amylaceous macromolecular hydrolysate |
| FR2525868A1 (en) * | 1982-04-30 | 1983-11-04 | Roquette Freres | "SUGAR COOKED" WITHOUT SUGAR |
| US4452825A (en) * | 1982-09-01 | 1984-06-05 | Nabisco Brands, Inc. | Sorbitol-containing hard candy |
| US4753816A (en) * | 1987-05-20 | 1988-06-28 | Nabisco Brands, Inc. | Fruit juice based hard candy |
| FI85795C (en) * | 1990-10-18 | 1992-06-10 | Huhtamaeki Oy | Process for the preparation of a hard essentially sugar alcohol and pure xylitol containing sweetener product |
| JP2961566B2 (en) * | 1991-04-03 | 1999-10-12 | 東和化成工業株式会社 | Candy manufacturing method |
| FR2677524B1 (en) * | 1991-06-14 | 1993-10-08 | Roquette Freres | SWEETENED SUGAR SWEETENER AND MANUFACTURING METHOD THEREOF. |
| JP3100186B2 (en) * | 1991-08-01 | 2000-10-16 | 株式会社黄金糖 | Hard candy manufacturing method |
| GB9117617D0 (en) * | 1991-08-15 | 1991-10-02 | Cerestar Holding Bv | Process for the production of hard candy |
| FR2688793B1 (en) * | 1992-03-19 | 1994-06-03 | Roquette Freres | COMPOSITION OF HYPOCARIOGENIC SACCHARIDES SACCHARIDES, PROCESS FOR PREPARING THE SAME AND APPLICATION THEREOF. |
| FR2688792B1 (en) * | 1992-03-19 | 1994-06-10 | Roquette Freres | HYDROLYSATE OF STARCH HYDROGEN HYPOCARIOGENE, PROCESS FOR THE PREPARATION AND APPLICATION OF THIS HYDROLYSAT. |
| FR2697023B1 (en) * | 1992-10-16 | 1994-12-30 | Roquette Freres | Low-calorie glucose soluble polymer and process for the preparation of this polymer. |
-
1995
- 1995-12-20 CA CA2165838A patent/CA2165838C/en not_active Expired - Fee Related
- 1995-12-21 FI FI956167A patent/FI956167L/en not_active Application Discontinuation
- 1995-12-22 HU HU9503789A patent/HUT75902A/en unknown
- 1995-12-22 AU AU40647/95A patent/AU703326B2/en not_active Ceased
- 1995-12-22 BR BR9506065A patent/BR9506065A/en not_active IP Right Cessation
- 1995-12-22 EP EP95402929A patent/EP0720819A3/en not_active Withdrawn
- 1995-12-22 NO NO955266A patent/NO955266L/en unknown
- 1995-12-26 JP JP7339020A patent/JPH08228688A/en active Pending
- 1995-12-26 AR AR33481095A patent/AR000550A1/en unknown
- 1995-12-27 PL PL95312066A patent/PL312066A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FI956167L (en) | 1996-06-27 |
| AR000550A1 (en) | 1997-07-10 |
| PL312066A1 (en) | 1996-07-08 |
| CA2165838C (en) | 2010-06-08 |
| NO955266L (en) | 1996-06-27 |
| JPH08228688A (en) | 1996-09-10 |
| FI956167A0 (en) | 1995-12-21 |
| AU4064795A (en) | 1996-07-04 |
| NO955266D0 (en) | 1995-12-22 |
| EP0720819A3 (en) | 1998-03-25 |
| HUT75902A (en) | 1997-05-28 |
| EP0720819A2 (en) | 1996-07-10 |
| AU703326B2 (en) | 1999-03-25 |
| BR9506065A (en) | 1997-12-23 |
| HU9503789D0 (en) | 1996-02-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20141222 |