EP1876911A2 - Braunzuckerersatz - Google Patents

Braunzuckerersatz

Info

Publication number
EP1876911A2
EP1876911A2 EP06736151A EP06736151A EP1876911A2 EP 1876911 A2 EP1876911 A2 EP 1876911A2 EP 06736151 A EP06736151 A EP 06736151A EP 06736151 A EP06736151 A EP 06736151A EP 1876911 A2 EP1876911 A2 EP 1876911A2
Authority
EP
European Patent Office
Prior art keywords
brown sugar
sugar
molasses
brown
substitute
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.)
Withdrawn
Application number
EP06736151A
Other languages
English (en)
French (fr)
Inventor
William J. Chapello
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
McNeil Nutritionals LLC
Original Assignee
McNeil Nutritionals LLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US11/171,103 external-priority patent/US20060193958A1/en
Application filed by McNeil Nutritionals LLC filed Critical McNeil Nutritionals LLC
Publication of EP1876911A2 publication Critical patent/EP1876911A2/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols

Definitions

  • the present invention relates to brown sugar substitute compositions that resist caking even at very low relative humidity. More particularly, the present invention relates to brown sugar substitute compositions containing a food-grade crystalline sugar or sugar alcohol, molasses, a high intensity sweetener, and at least one anti-caking agent.
  • the anti-caking agents include glycerin, propylene glycol, and mixtures thereof.
  • the present invention also relates to methods of producing such brown sugar substitutes.
  • brown sugar substitute compositions of the present invention may be used in all applications in which brown sugar can be used.
  • sweeteners are added to beverages, such as, coffee and tea; on cereals; on fruit; as toppings on baked goods, and in many other ways. Sweetening a food or beverage alters its flavor and usually increases its appeal. This behavior is found in all cultures, but is especially prevalent in western cultures.
  • the most common sweeteners are nutritive sweeteners. Nutritive sweeteners not only provide sweetness, but are also absorbable into the bloodstream and may be metabolized to provide energy for immediate use or for storage as fat. Nutritive sweeteners are typically extracted from plants that produce them in various quantities and for various purposes. For example, sucrose, a nutritive sweetener in wide spread use, is produced from, e.g., sugar cane and sugar beet roots.
  • Sugar alcohols are another form of sweetener.
  • Sugar alcohols are chemically alcohols, but are derived from sugar molecules. Sugar alcohols vary in sweetness from half as sweet to about as sweet as sucrose. Accordingly, sugar alcohols may be used in place of sugar. Sugar alcohols have about one-half to three-quarters the amount of calories of sugar on a per weight basis. Sugar alcohols are slowly and incompletely absorbed from the small intestine into the blood. Absorbed sugar alcohols are converted to energy by processes that require little or no insulin. Accordingly, these sweeteners may be used by diabetics or those on low-carbohydrate diets. [0007] High intensity sweeteners are well known alternatives to nutritive sweeteners.
  • High intensity sweeteners provide sweetness without the calories and other metabolic impacts of the nutritive sweeteners. In many cases, high intensity sweeteners provide a sweet flavor that is preferred to, e.g., nutritive sweeteners. Some high intensity sweeteners, such as, aspartame, are nutritive, but are so intense that they still provide negligible calories because very small amounts are required. Other high intensity sweeteners, such as, for example sucralose, are not absorbed when ingested and are therefore non- nutritive sweeteners.
  • Brown sugar is an example of this type of sweetener.
  • Brown sugar usually contains, in addition to pure sucrose as the principle constituent, a coating of molasses, which imparts the distinctive flavor and color to this type of sweetener.
  • the molasses which is composed of sucrose, invert sugar, ash, water, and other crystallizable and non-crystallizable compounds, surrounds the pure sucrose crystals in the form of a thin film.
  • Brown sugar is used, for example, in the home and in the food industry to develop a rich molasses-type flavor in, e.g., cookies, candies, and similar products.
  • True raw sugars are similar to brown sugar, but may have the molasses-like components distributed in inclusions in the sucrose crystalline matrix, as well as on the surface.
  • This product contains nutritive dextrose, natural molasses flavor, 3.6% Saccharin (18 milligrams per teaspoon of sugar sweetening equivalence), caramel color, cream of tartar, and calcium silicate.
  • This product has about 80 kcals per 1 cup brown sugar equivalent (8 teaspoons brown SWEET 'N LOW per 1 cup brown sugar equivalent).
  • this product uses molasses flavor, rather than molasses, due to the effect of the high water content of the molasses on the structure of the low calorie formulation.
  • the molasses flavor allows for a dry form of the product, which is necessary to provide for consistent measurement and ease of packaging of the product.
  • the use of molasses flavor results in a product with a less than desirable flavor.
  • Brown sugar and/or substitutes containing nutritive sweetener crystals coated with a molasses based composition tend to cake as moisture is lost from the molasses. With the proper amount of moisture, the molasses remains in a syrup-like state and the brown sugar substitute will retain a wet feel that is favored by consumers. However, as moisture is lost, the sugar in the molasses begins to crystallize. As the molasses crystallizes, it tends to form bridges between the brown sugar particles. This bridging leads to large, solid agglomerations of brown sugar and/or substitute particles. This agglomeration produces large clumps of caked brown sugar substitute, which can be so hard that it may be difficult to measure or use the product for, e.g., cooking or baking.
  • the degree and speed at which the brown sugar substitute will cake is directly related to the relative humidity at which the brown sugar substitute is stored. At high relative humidity, e.g. 65%, minimal caking may occur. However, at a more conventional relative humidity, e.g. 35%, the brown sugar substitute will likely form the hard clumps discussed above. [0014] To avoid such undesirable caking, brown sugar substitutes have been made that include fat-coated sucrose crystals that are further coated with molasses. The fat used is a hydrogenated soybean oil solvent or partially hydrogenated soybean oil. Such brown sugar substitutes do not "lump" when stored or incorporated into dry mixes (e.g., cookie or cake mixes) that include humectant materials. These compositions, however, have an increased caloric burden caused by the use of the fat.
  • brown sugar substitute compositions e.g., by drying the brown sugar to form a free-flowing composition.
  • another kind of brown sugar substitute is made by drying granular brown sugar and coating the dried brown sugar with a "non- hygroscopic material.”
  • the non-hygroscopic material adheres to the surface of the molasses.
  • the adhesion of one molasses-coated particle to a nearby molasses-coated particle is retarded by the non- hygroscopic layer, which does not exhibit adhesive properties.
  • a free-flowing brown sugar is prepared by first mixing a "dry additive material" to the brown sugar. Thereafter, a polyol is added while continuing to mix. In this manner, the brown sugar is separated into discrete particles before addition of the polyol to produce better coating of the particles with the polyol. Reportedly, such a product readily passes through a screen that would be plugged by a soft sugar, such as untreated brown sugar.
  • the present invention provides a brown sugar substitute composition containing from about 0.01 to about 3% by weight of a high intensity sweetener, from about 1 to about 16% by weight of molasses, from about 70 to about 99% by weight of a food grade crystalline sugar or sugar alcohol, and from about 1.25 to about 5% by weight of at least one anti-caking agent.
  • the present invention also provides a brown sugar substitute composition containing from about 80 to about 95% by weight of a food grade crystalline sugar or sugar alcohol, from about 4 to about 16% by weight of molasses, from about 1.25 to about 3% by weight of at least one anti-caking agent, and from about 0.01 to about 3% by weight of a high intensity sweetener, wherein less than about 3.5 kcals per gram of sucrose equivalent sweetness are delivered.
  • the present invention further provides a method of making a brown sugar substitute composition.
  • This method includes forming a light formulation by combining from about 0.01 to about 3% by weight of a high intensity sweetener, from about 1 to about 16% by weight of molasses, and from about 1.25 to about 5% by weight of an anti-caking agent. Thereafter, from about 70 to about 99% of a food grade crystalline sugar or sugar alcohol is mixed into the light formulation to form a brown sugar substitute composition.
  • Figure 1 shows the moisture content of Silver Spoon brown soft sugars, light brown sugar (Figure 1A) and dark brown sugar ( Figure 1B), stored opened at 0%, 20%, and 33% relative humidity for 2 weeks.
  • Figure 2 shows the texture measurements of Silver Spoon brown soft sugars, light brown sugar (Figure 2A) and dark brown sugar (Figure 2B), stored opened at 0%, 20%, and 33% relative humidity for 2 weeks.
  • Figure 3 shows the texture measurements of brown sugar blend samples with 0.25%, 0.5%, and 1 % glycerin, stored in open air for 1 week. The control formulation did not include glycerin.
  • Figure 4 shows the effects of 1.25%, 1.5%, and 1.75% glycerin addition to a brown sugar blend on penetration force (Figure 4A), moisture content (Figure 4B), and water activity (Figure 4C) when stored at 20% relative humidity for 8 weeks.
  • the control formulation did not include glycerin.
  • Figure 5 shows the effects of 2% and 2.25% glycerin addition to a brown sugar blend on penetration force (Figure 5A) and moisture content
  • Figure 6 shows the moisture content values of brown sugar blend samples with 2% glycerin, stored at 20%, 33%, 50%, 65%, and 75% relative humidity for 2 weeks.
  • Figure 7 shows the moisture sorption isotherm of a brown sugar blend with 2% glycerin.
  • the present application is directed to the production of a brown sugar substitute composition by adding a food grade crystalline sugar or sugar alcohol to a molasses-containing light formulation.
  • a brown sugar substitute composition by adding a food grade crystalline sugar or sugar alcohol to a molasses-containing light formulation.
  • the resulting brown sugar substitute exhibits an improved flavor and a consumer preferred wet texture.
  • such a composition may be further modified to resist caking by adding at least one anti-caking agent, which provides improved handling characteristics over a range of conditions typically encountered during manufacture, shipping, and storage.
  • One embodiment of the invention is a brown sugar substitute containing from about 0.01 to about 3% by weight of a high intensity sweetener, from about 1 to about 16% by weight of molasses, from about 70 to about 99% by weight of a food grade crystalline sugar or sugar alcohol, and from about 1.25 to about 5% by weight of at least one anti-caking agent.
  • a high intensity sweetener from about 1 to about 16% by weight of molasses, from about 70 to about 99% by weight of a food grade crystalline sugar or sugar alcohol, and from about 1.25 to about 5% by weight of at least one anti-caking agent.
  • crystalline sugar means any white crystalline carbohydrate that is soluble in water and generally has a sweet taste. Any crystalline sugar known to those skilled in the art can be used in the present invention.
  • the sugar may be a monosaccharide or a disaccharide.
  • Examples of useful monosaccharides include erythrose, threose, arabinose, ribose, ribulose, xylose, xylulose, lyxose, allose, altrose, fructose, galactose, glucose (dextrose), culose, idose, mannose, sorbose, talose, tagatose, and sedoheptulose.
  • Examples of useful disaccharides include sucrose, lactose, maltose, and trehalose.
  • a preferred crystalline sugar is sucrose.
  • sugar alcohol means an alcohol derived from a sugar molecule.
  • Sugar alcohols useful in the present invention include, for example, mannitol, sorbitol, lactitol, isomalt, erythritol, xylitol, maltitol, and the like.
  • a "food grade crystalline sugar or sugar alcohol” is a crystalline sugar or sugar alcohol that conforms to the standards for foods deemed safe for human consumption set forth in the Codex Alimentarius produced by the World Health Organization (1999).
  • high intensity sweetener means a substance that provides a high sweetness per unit mass as compared to a nutritive sweetener and provides little or no nutritive value.
  • Many high intensity sweeteners are known to those skilled in the art and any can be used in the present invention.
  • Examples of high intensity sweeteners for use in the present invention include aspartame, acesulfame K, saccharine, cyclamate, neotame, sucralose, brazien and other protein based sweeteners, such as for example stevia and other plant extracts, and various salts and derivatives thereof.
  • a preferred sweetener according to the present invention is sucralose.
  • High intensity sweeteners are available in various forms, including cubes, tablets, granules, and liquids.
  • the intensity of a sweetener may be assessed by determining the amount of the sweetener required to provide a sweetness comparable to a predetermined mass of a natural sugar, e.g., sucrose. In the present invention, this parameter is expressed in terms of "sucrose equivalent sweetness.” For example, if a sweetener is twice as intense as sucrose, 0.5 g of the sweetener would equal a' gram of sucrose equivalent sweetness.
  • the brown sugar substitute compositions of the present invention may provide a wide range of sweetness intensities from a fraction of that of sucrose to many times that of sucrose.
  • a teaspoon of the brown sugar substitute delivers from about 1.1 to about 8 sucrose equivalent teaspoons of sweetness.
  • a teaspoon of the brown sugar substitute delivers from about 1.5 to about 4, and more preferably, about 2 sucrose equivalent teaspoons of sweetness.
  • Another component of the brown sugar substitute compositions is molasses. Molasses is a syrup produced during the refining of sugar, having sucrose, invert sugar, ash, water, and other crystallizable and non-crystallizable compounds as its major constituents.
  • first molasses There are three major grades of molasses: first molasses, second molasses, and blackstrap molasses.
  • sugar cane for example, is harvested and stripped of its leaves. The juice is then extracted from the canes, boiled until it has reached the appropriate consistency, and processed to extract the sugar. The syrup remaining after this first boiling and processing is first molasses, which has the highest sugar content because a relatively high amount of sugar remains in the juice.
  • Second molasses is created from a second boiling and sugar extraction and has a slightly bitter taste. Additional rounds of processing and boiling produce blackstrap molasses. Although not all are equally preferred by bakers and consumers, any grade of molasses can be used in the present invention.
  • molasses The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured, and blackstrap. [0041] Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated. Sulphured molasses is made from green (unripe) sugar cane and is treated with sulphur fumes during the sugar extraction process. In the present invention, any type of molasses may be used.
  • the brown sugar substitute compositions contain from about 1 to about 16% by weight of molasses.
  • the brown sugar substitute compositions contain from about 4 to about 16% by weight of molasses. More preferably, the brown sugar compositions contain from about 4 to about 12% by weight of molasses, such as for example from about 5 to about 7% by weight of molasses.
  • a range of moisture levels is possible, from about 0.1% moisture to about 5% moisture.
  • the most preferred brown sugar products are those where the moisture is provided by the molasses and therefore contains all the molasses flavor notes.
  • the brown sugar substitutes of the present invention may also include one or more flavors. Any natural or artificial flavor known in the art may be used to highlight the taste of the brown sugar substitute of the invention to account for the natural variation in the molasses used.
  • the brown sugar substitute compositions of the present invention also include an anti-caking agent.
  • the anti-caking agent of the present invention acts as a solvent for the molasses and also exhibits hydrophilic properties. Moreover, the anti-caking agent slows crystal formation as the molasses dries.
  • the anti-caking agent acts to resist the rapid crystallization resulting in bridging between the brown sugar substitute granules, which leads to caking.
  • any food grade agent that promotes the resistance of rapid crystallization between the brown sugar substitute granules may be used as an anti-caking agent in any of the embodiments of the present invention.
  • the anti-caking agent is glycerin, propylene glycol, or mixtures thereof.
  • the anti-caking agent may be present in any amount sufficient to prevent caking of the brown sugar substitute at a low relative humidity, e.g. 20%.
  • the anti-caking agent may not be present in amounts great enough to cause the agent to slide, off of the brown sugar substitute granules.
  • the brown sugar substitute compositions of the present invention contain from about 1.25 to about 5% by weight of an anti-caking agent.
  • the brown sugar substitute compositions contain from about 1.25 to about 3% by weight of the anti-caking agent. More preferably, the brown sugar substitute compositions include about 1.25 to about 2.5%, such as about 2%, by weight of the anti-caking agent.
  • the amount of anti-caking agent required will be directly proportional to the amount of molasses in the brown sugar substitute.
  • the ratio of anti-caking agent to molasses may be from about 1 :6 to about 2:6.
  • the brown sugar substitute compositions are more resistant to crystal formation and are less prone to forming hard, undesirable cakes or blocks.
  • the penetration force of a brown sugar substitute is the force required for a P/40C 40° Perspex conical probe to advance 1 cm in a sample of the brown sugar substitute.
  • a brown sugar substitute composition having a penetration force of 20 N is roughly equivalent to a composition that a consumer would consider unusable because it cannot be packed into a measuring device, e.g., a measuring cup, without extraordinary effort.
  • the penetration force of the brown sugar substitute of the present invention is less than about 20 N.
  • the present invention may be delivered in any packaged form typically used for delivering brown sugar.
  • the brown sugar substitute can be packaged for industrial or commercial use, such as in the food services industry, or for use by consumers in the same manner as brown sugar.
  • These packaged forms may include, for example, boxes, bags, drums, tubs, and the like, and individual use (Ae., unit package) forms, such as packets.
  • the brown sugar substitute of the present invention may be incorporated into premixed food or beverage preparations in the same manner as brown sugar.
  • Food preparations may include, for example, cookie or cake mix and cookie dough. Preparations of this type will provide the same convenience as those containing brown sugar, but have the advantage of delivering fewer calories.
  • Another embodiment of the present invention is a brown sugar substitute containing from about 80 to about 95% by weight of a food grade crystalline sugar or sugar alcohol, from about 4 to about 16% by weight of molasses, from about 1.25 to about 3% by weight of at least one anti-caking agent, and from about 0.01 to about 3% by weight of a high intensity sweetener, wherein less than about 3.5 kcals per gram of sucrose equivalent sweetness are delivered.
  • the crystalline sugar or sugar alcohol, molasses, anti-caking agent, and high intensity sweeteners may be used in the manner and amounts previously described.
  • a further embodiment of the present invention is a method of making a brown sugar substitute containing an anti-caking agent.
  • This method includes forming a light formulation by combining from about 0.01 to about 3% by weight of a high intensity sweetener, from about 1 to about 16% by weight of molasses, and from about 1.25 to about 5% by weight of at least one anti- caking agent. Thereafter, from about 70 to about 99% of a food grade crystalline sugar or sugar alcohol is combined, e.g., by mixing, spraying and the like, into the light formulation to form a brown sugar substitute.
  • any conventional combining step may be used.
  • the molasses is heated and combined with the high intensity sweetener and, optionally, any desired flavor, to form a slurry.
  • the components of the light formulation may be combined by any means known in the art to form a slurry.
  • the components are blended.
  • the molasses is heated to about 9O 0 F to about 150 0 F, preferably to about 90 0 F to about 140 0 F, most preferably to about 120 0 F.
  • the food grade crystalline sugar or sugar alcohol is then coated with the slurry.
  • the coating may be accomplished by any means known in the art.
  • the slurry is poured or sprayed onto the food grade crystalline sugar while mixing or the slurry is blended with the food grade crystalline sugar.
  • the amount and identity of the high intensity sweetener, molasses, anti-caking agent, and food grade crystalline sugar or sugar alcohol used in this method are as described above.
  • the molasses is pre-heated to about 14O 0 F and blended with the pre-blend to form a slurry.
  • the resulting slurry is poured directly onto the sucrose (while mixing) over a period of approximately one minute.
  • the mixer is an 8-cu/ft pilot plant ribbon blender operated at about 91 rpm.
  • a 100 Ib. batch of a brown sugar substitute is made with about
  • 0.88 lbs. of a flavor/sucralose/water pre-blend which contains about 0.0852 Ib Robertet NV-12,294, about 0.0284 Ib Robertet NV-23,601 , about 0.25 Ib sucralose, and about 0.6364 Ib water, about 7.00 lbs. of molasses (Paulaur lot # 800002), and about 92.12 lbs of sucrose (Domino Fine Sugar).
  • the molasses is pre-heated to about 140°F and blended with the pre-blend to form a slurry.
  • the slurry is sprayed (at 85 psi using two QPT-6550 wide spray tips) onto the sucrose (while mixing) over approximately two minutes.
  • the mixer is an 8-cu/ft pilot plant ribbon blender operated at 91 rpm.
  • the mixer is stopped about 4 to about 5 minutes after the slurry is added to the sucrose. Samples are obtained from 4 points. Thereafter, approximately half of the product is removed and packed in 50 Ib. boxes with two 2mil polyethylene liners.
  • a slurry is produced by mixing about 2.86 lbs. of neat sucralose (Tate & LyIe, Decatur, Illinois) into about 91 lbs. of molasses (Paulaur lot # 800002) and heated to about 140 0 F.
  • two flavors (0.975 lbs. of Robertet NV-12,294 & 0.325 lbs. of NV-23,601) are blended into the slurry using a high shear mixer (ARDE- BARINCO, #1006, Norwood, NJ) (65 rpm) for one minute.
  • the slurry is maintained at about 140 0 F until use.
  • a 1300 Ib. batch of a brown sugar substitute is made with about
  • the slurry is added directly to the sugar in a blender over the course of 6 minutes while the blender is operating.
  • the blender is a 100-gallon horizontal cylindrical blender operating at 25 rpm (McCarter, Norristown, Pennsylvania).
  • a portion of the blend material (about 25 lbs.) is removed from the blender outlet and recycled back into the batch.
  • the product is packed into drums with two 2mil polyethylene liners (about 300 lbs/drum).
  • a slurry is produced by mixing about 5.95 lbs. of neat sucralose (Tate & LyIe) into about 189 lbs. of molasses (Paulaur lot # 800002) and heated to about 14O 0 F.
  • two flavors about 2.025 lbs. of Robertet NV-12,294 & about 0.675 lbs. of NV-23,601 are blended into the slurry with a small propeller mixer 71636819 type 63 (Neptune Mixer Co., Lansdale, Pennsylvania) set at 60 rpm for about one minute.
  • the slurry is maintained at about 140 0 F until use.
  • a 2700 Ib. batch of a brown sugar substitute is made with about
  • the slurry is added directly to the sugar in a blender over the course of 6 minutes while the blender is operating.
  • the blender is a 120-cu/ft-paddle blender operated at about 25 rpm.
  • a portion of the blend material (about 150 lbs.) is removed from the blender outlet and recycled back into the batch.
  • ExtraFine Sugar (Domino Sugar) is used in all formulations except Formula 1 , where it is replaced by Domino Baker's Special Sugar (Domino Sugar).
  • Other ingredients are' Blackstrap Molasses Lot # 800002 (Paulaur), Glycerin USP 99.7% Kosher Lot # 19188B (Acme-Hardesty Co., Blue Bell, Pennsylvania), and Krystar 300 Crystalline Fructose (Tate & LyIe).
  • the formulations in Table 1 do not include sucralose or flavors because they are used in the brown sugar substitute at very low levels and do not affect caking during storage.
  • the samples are placed in 1 oz. plastic cups, with very limited tapping.
  • the cups are stored at room temperature and various relative humidity levels, as described below.
  • saturated salt solutions are placed in large surface trays inside small environmental chambers.
  • the salts used for each chamber (chosen for 25°C, according to Labuza, T. "Creation of Moisture Sorbtion Isotherms for Hygroscopic Materials.” Available online at: http://faculty.che. umn.edu/fscn/Ted_Labuza/PDF_files/Papers/Creation_Moistu re_lsoterms.PDF) are listed in Table 2.
  • the samples are analyzed for moisture content using a
  • CompuTrac Moisture Analyzer (Arizona Instruments LLC, Tempe, Arizona). Water activity is measured using a HygroLab 3 Water Activity Station (Rotronic Instrument Corp., Huntington, New York). Cake hardness is evaluated using a TA.XT2 Texture Analyzer (Texture Technologies Corp., Scarsdale, New York) by measuring the penetration force required for a P/40C 40° Perspex conical probe to advance 1 cm in the sample. A sample is considered to have failed when the penetration force is 20 N or greater.
  • Blends of these portions in 2:1 , 1 :1 , and 1 :2 ratios (w/w) are then placed in pouches, quickly mixed, and. sealed. After one week the pouches are opened and the samples are evaluated for moisture content and water activity, and are visually evaluated for caking. The results, shown in Table 3, indicate that the relative humidity that causes brown sugar failure is about 45%.
  • LBS reaches equilibrium.
  • equilibrium is reached in 2-7 days at 20 and 33% relative humidity, but not at 0% relative humidity ( Figure 1B). This may be an effect of the larger amount of molasses in the DBS, which delays the moisture loss compared to LBS.
  • samples of brown sugar blends are prepared with 1.75%, 3.5%, and 5.25% fructose (Formulas 3, 4, and 5, respectively). Moisture content, water activity, texture, and sample color are evaluated. Sample color is determined using a ColorQuest XE Colorimeter (HunterLab Associates Inc., Reston, Virginia). The analysis of a sample is discontinued once it fails, i.e., when the penetration force exceeds 2ON. [0081] The fructose samples fail on week 1 demonstrating that fructose
  • glycerin levels above 1.25% are effective in preventing caking at 20% relative humidity.
  • a liquid premix is produced as shown in Table 7.
  • the average sucralose content for the samples collected from drums 1 - 3 is 2.30% (See Table 8).
  • the sucralose content of the sample collected after blending the full batch for 5 minutes is within one SD from the average value for the drums premix, which confirms that blending for 5 minutes is sufficient to uniformly distribute sucralose within the liquid premix.
  • the average O.D. 420 nm of the samples collected from drums 1 - 3 is 0.57.
  • the absorbance color reading for the sample collected after blending for 5 minutes is within one SD from the average value for the drums premix, which confirms that blending for 5 minutes is enough to ensure an adequate uniformity of the liquid premix.
  • a 3308 Ib batch of a sucralose brown sugar blend is produced as shown in Table 10.
  • the Domino EFG Sugar is added to the blender (American Process Systems (Gurnee, Illinois) Ribbon Blender DRB200 (200 ft 3 , double spiral ribbons, 20 hp motor, 20 rpm empty)) while running.
  • the liquid premix is slowly poured through the top blender grate over a five-minute interval. Once addition of the liquid premix is completed, material in the outlet valve is recycled back through the top of the mixer. Visual uniformity is achieved in less than 2 minutes of mixing.
  • the sucralose brown sugar blend is mixed for three minutes after the completion of liquid premix addition. A color check is then performed using a Pantone ® Color Cue. All five Pantone ® Color Cue L values for the sucralose brown sugar blend read 44.72. The duration between starting the sugar addition and finishing the liquid premix addition is 10 minutes.
  • the sucralose brown sugar blend is produced in a room at about 63°F (17°C) and 67% relative humidity.

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  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
EP06736151A 2005-02-28 2006-02-27 Braunzuckerersatz Withdrawn EP1876911A2 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US65720905P 2005-02-28 2005-02-28
US11/171,103 US20060193958A1 (en) 2005-02-28 2005-06-30 Brown sugar substitute
US11/171,094 US20060193957A1 (en) 2005-02-28 2005-06-30 Brown sugar substitute
PCT/US2006/006772 WO2006093848A2 (en) 2005-02-28 2006-02-27 Brown sugar substitute

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US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
HK1203316A1 (en) * 2011-12-23 2015-10-30 Mcneil Nutritionals, Llc Natural sweetener and method of making
EP2781218A1 (de) 2013-03-21 2014-09-24 Medizinische Universität Wien Verwendung von Sedoheptulose als Nahrungsergänzungsmittel
EP2781219A1 (de) 2013-03-21 2014-09-24 Medizinische Universität Wien Verwendung von Sedoheptulose zur Vorbeugung oder Behandlung von Entzündung
WO2018163193A1 (en) * 2017-03-09 2018-09-13 Kanegaonkar Deepak A low calorie sugar substitute composition and a process for its preparation
CN113331294B (zh) * 2021-06-03 2024-02-09 谷创芯生物科技(厦门)有限公司 一种低升糖指数健康糖的制备方法

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GB1194344A (en) * 1967-11-08 1970-06-10 Lionel Leslie Frederic Deadman Improvements in or relating to Sweetening Compositions.
WO1998004156A1 (en) * 1996-07-26 1998-02-05 Bateman Kristine A Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications
JP3560507B2 (ja) * 1999-07-19 2004-09-02 高砂香料工業株式会社 砂糖様香気成分の調製法及び得られた香気成分を用いた香料組成物又は飲料の調整法。
US6599549B1 (en) * 2000-06-07 2003-07-29 General Mills, Inc. Dry mix containing brown sugar substitute

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CA2599011A1 (en) 2006-09-08
AU2006218840A1 (en) 2006-09-08
WO2006093848A3 (en) 2006-11-23
WO2006093848A2 (en) 2006-09-08

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