FI61265B - FOERFARANDE FOER FRAMSTAELLNING AV HAORDA KARAMELLER INNEHAOLLANDE XYLITOL - Google Patents

Description

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JgfiA lBJ (11) UTLAGGNINGSSKRIFT O I z o b • C (45) Patent ay onnet ty 12 07 1932

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Patent- och registerstyrelaen '7 Anjdktn Utlt | d och utl.ikrlfMn publlcand J

(32) (33) (31) Privilege claimed —Begird prloritet 06.07.7o

Switzerland-Schweiz (CH) 8633/76 (71) F. Hoffmann-La Roche & Co. Aktiengesellschaft, Grenzacherstrasse 121 + -18U, Basel, Switzerland-Switzerland (CH) (72) Walter Brugger, Opfikon, Felix Voirol, Fullinsdorf, Switzerland-Switzerland (CH) (71 *) Oy Kolster Ab (5 ^) Method for xylitol-containing for the manufacture of caramels -Förfarande för framställning av härda karameller innehällande xylitol

The invention relates to a new process for the preparation of hard caramels containing xylitol.

Conventional hard candies are known to be prepared by concentrating sucrose-glucose syrup solutions to a water content of about 1 to 3% with the addition of various flavoring agents such as citric, tartaric or lactic acid, milk ingredients, honey, malt or other additives. Such hard candies are characterized by a vitreous structure that breaks loosely. Sucrose alone is not known to be suitable for making hard candies, so it must be mixed with about 1/4 to 1/5 of the glucose syrup by weight of the finished product. Glucose syrup then acts as an anti-crystallization agent and gives a glass-clear, amorphous and hard mass as the end product. Sucrose alone is also not suitable for making hard candies, 61265 when the latter do not necessarily have to be glass-clear, but can also be opaque. In all cases, therefore, glucose syrup must be added.

If, as has already been suggested, sucrose is replaced by xylitol in the production of hard caramels to produce hard caramels which do not cause tooth decay, practically the same difficulties arise as with sucrose, because xylitol melt .

Since the use of glucose syrup in hard xylitol caramels due to the strong tendency of glucose syrup to cause tooth decay is out of the question, there is a need to find a method for producing xylitol-containing hard caramels whose consistency meets all requirements for hard caramel.

According to the invention, this problem was solved by adding xylitol powder to the xylitol melt in an amount of about 10-30% by weight, preferably about 15-25% by weight, based on the total caramel mass, at a temperature of at most about xylitol melting point, namely at most about 96 ° C. , the melt is poured into molds and allowed to cool.

Xylitol powder is understood in the context of the present invention to mean powdered xylitol having an average particle size of about 40 to 150, preferably about 60 to 100.

The addition of this xylitol powder to the melt takes place at a temperature which corresponds at most to about the melting point of xylitol, because at a higher temperature the powder would likewise melt into the melt and thus not achieve the desired effect. Since xylitol, depending on its purity, melts at about 93 to 95 ° C, the addition of xylitol powder takes place at this temperature at most, in which case a deviation of 1 to 2 ° C above this is not yet decisive. Likewise, the increase at a lower temperature is not critical as long as the melt still exists.

In carrying out the process according to the invention, it is expedient to heat the crystalline xylitol in a suitable vessel, such as a caramel cooker, to a melting point, then xylitol powder is added to the melt with stirring and the resulting mass is poured into the hopper is suitably provided with a heating jacket comprising a thermostat and a blender.

In this case, the usual additives can also be added to the melt, for example fruit acids, about 0.3 to about 3%, for example citric acid about 1%. In addition, certain salts may be added for rounding off, such as sodium citrate, alkali metal phosphates such as sodium phosphate, or tartrates such as sodium tartrate. Other suitable additives are flavoring agents, such as orange, lemon, raspberry and the like, preferably flavoring agents which further enhance the cooling effect of xylitol, such as menthol, lemon flavorings, etc. Finally, synthetic or natural colorants can also be added. , such as azo dyes or carotenoids, such as β-carotene, canthaxanthin, etc. However, the total amount of additives should not expediently exceed about 3% by weight. Furthermore, it is possible to add sorbitol or mannitol to the melt up to 10% by weight without substantially prolonging the solidification time.

If the addition of one or more of the above-mentioned additives takes place in the form of an aqueous solution or suspension, this is expediently effected before the addition of the xylitol powder to the melt. In this case, the temperature of the melt can of course be raised to a temperature higher than the melting point of xylitol, e.g. 110-130 ° C, so that the added water can be easily removed again. However, after this and before the addition of the xylitol powder, the melt must be cooled again and brought to the above-mentioned temperature.

Example 100 kg of crystalline xylitol and 1 kg of crystalline citric acid are heated in an open caramel cooker to 120 ° C. As soon as the mixture has melted, 200 ml of β-carotene, 10% water-soluble, are added to the melt, and the water required to suspend the β-carotene is completely evaporated with stirring for a few minutes. 300 ml of orange flavoring are then added with further stirring.

4 61265 The mixture is then cooled to 90 ° C. At this temperature, 24 kg of xylitol powder are added with stirring. The final mass, which is kept permanently at 90 ° C during mixing, has a viscosity such that it can be easily poured into small molds corresponding to the shape and size of the caramels and solidifies at room temperature after about one minute.

The confectionery prepared in this way has good storability and no Hydroscopy is observed at 20 ° C and 50% relative humidity in a gas-permeable package.