REDUCED SUGAR COMPOSITION

Abstract

The present invention relates to a sugar paste substrate with a reduced sugar content comprising fondant, fructooligosaccharides (oligofructose or oligofructan) and starch. The paste can be used in standard sugar paste substrate processes, for example to produce printed decorations.

Claims

1. A sugar paste substrate composition comprising fondant (sugar and glucose), Fructooligosaccharides (FOS) (oligofructose or oligofructan) and starch.

2. A sugar paste substrate composition as claimed in claim 1 wherein the FOS and starch combination are provided at a ratio of about 1:2.

3. A sugar paste composition as claimed in claim 1 or claim 2 comprising 20-30% by weight starch, 10-15% FOS and 50-60% fondant.

4. A sugar paste composition as claimed in any preceding claim wherein the starch is selected from corn (maize), pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, canna starch.

5. A sugar paste composition as claimed in any preceding claim wherein the starch is tapioca starch.

6. A sugar paste composition as claimed in any preceding claim wherein the fondant comprises sugar and glucose syrup or dried glucose syrup at a ratio of about 10:1.

7. A sugar paste composition as claimed in any preceding claim wherein the fondant is provided as the separate components sugar and glucose syrup.

8. A sugar paste composition as claimed in any preceding claim wherein the composition further comprises at least one of a humectant and preservative.

9. A sugar past composition as claimed in any preceding claim wherein the composition further comprises at least one gum or binder, for example xanthan gum.

10. A sugar paste composition as claimed in any preceding claims comprising: TABLE-US-00007 Fondant (sugar 88.5-91.5%, dried glucose Weight percent syrup 8.5-11.5%) 50-60% Tapioca Starch (suitably Creamgel Tapioca Starch) 20-30% FOS (suitably Actilight 950P FOS) 10-15% Water 2-6% Fat (suitably PALMAX SG Fat) 3-6% Binder or gum (suitably Xanthan Gum) 1-2% Humectant (suitably Vegetable Glycerine) 1-8% Preservative (suitably Potassium Sorbate) 0-1%

11. A sugar paste composition as claimed in any preceding claims comprising: TABLE-US-00008 Fondant (sugar 88.5-91.5%, dried glucose Weight percent syrup 8.5-11.5%) 54.9% Tapioca Starch (suitably Creamgel Tapioca Starch) 20.9% FOS (suitably Actilight 950P FOS) 10.4% Water 5.3% Fat (suitably PALMAX SG Fat) 5.2% Binder or gum (suitably Xanthan Gum) 1.6% Humectant (suitably Vegetable Glycerine) 1.5% Preservative (suitably Potassium Sorbate) 0.2%

12. A method of making a sugar paste composition comprising the steps combining fondant: starch and FOS at a ratio 5:2:1 by weight percent.

13. A method of making a sugar paste composition as claimed in claim 12 comprising the steps: combining a fondant composition with a binder, providing water and optionally a humectant, providing starch and FOS, wherein the fondant composition: starch and FOS are provided at about a 5:2:1 ratio, providing fat to the mixture.

14. A method of making a sugar paste composition as claimed in claim 12 comprising the steps: combining a fondant composition with FOS and a binder, providing water and optionally a humectant, providing starch, wherein the fondant composition: starch and FOS are provided at about a 5:2:1 ratio, providing fat to the mixture.

15. A method of making a sugar paste composition as claimed in claim 13 or 14 comprising the steps: combining fondant composition with about 1.5% gum, blending with about 5% water, and about 1.6% humectant, further blending starch and FOS, wherein the fondant composition: starch and FOS are provided at about a 5:2:1 ratio (for example a fondant composition at mixture 54% fondant, 20% starch, 10% FOS) and further blending about 5% fat.

16. The method of any one of claims 12 to 15 wherein the starch is selected from from corn (maize), pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, and canna starch.

17. The method of any one of claims 12 to 16 wherein the starch is tapioca starch.

18. A method of making a sugar paste composition as claimed in any one of claims 12 to 17 wherein the composition comprises TABLE-US-00009 Fondant (sugar 88.5-91.5%, dried glucose 50-60% syrup 8.5-11.5%) Tapioca Starch (suitably Creamgel Tapioca Starch) 20-30% FOS (suitably Actilight 950P FOS) 10-15% Water 2-6% Fat (suitably PALMAX SG Fat) 3-6% Binder or gum (suitably Xanthan Gum) 1-2% Humectant (suitably Vegetable Glycerine) 1-8% Preservative (suitably Potassium Sorbate) 0-1%

19. A method of making a sugar paste composition as claimed in any one of claims 12 to 17 wherein the composition comprises TABLE-US-00010 Fondant (sugar 88.5-91.5%, dried glucose 54.9% syrup 8.5-11.5%) Tapioca Starch (suitably Creamgel Tapioca Starch) 20.9% FOS (suitably Actilight 950P FOS) 10.4% Water 5.3% Fat (suitably PALMAX SG Fat) 5.2% Binder or gum (suitably Xanthan Gum) 1.6% Humectant (suitably Vegetable Glycerine) 1.5% Preservative (suitably Potassium Sorbate) 0.2%

Description

[0059] Embodiments of the present invention will now be described by way of example only with reference to the accompanying FIGURE in which:

[0060] FIG. 1 provides an exemplary process of the present invention.

EXAMPLES

Example 1Sugar Paste Composition

[0061] A sugar paste composition, with reduced sugar content, was provided comprising

TABLE-US-00005 Fondant Icing Sugar 100.00 KG 54.9% (sugar 88.5-91.5%, dried glucose syrup 8.5-11.5%) Creamgel Tapioca Starch 38.00 KG 20.9% Actilight 950P FOS 19.00 KG 10.4% Water 9.60 KG 5.3% PALMAX SG Fat 9.50 KG 5.2% Xanthan Gum 3.00 KG 1.6% Vegetable Glycerine 2.70 KG 1.5% Potassium Sorbate 350.00 G 0.2%

[0062] in which the component parts were combined by [0063] 1. Combining fondant icing sugar and xanthan gum, suitably using a Z-blade mixer, [0064] 2. Dissolving the potassium sorbate in water at 90 C., [0065] 3. Adding the glycerine to the sorbate solution and stirring, [0066] 4. Adding the glycerine and sorbate solution to the fondant icing sugar and xanthan gum mixture, [0067] 5. Blending the combined solution and mixture for 3 minutes, suitably using the Z-blade mixer, [0068] 6. Combining Actilight FOS and tapioca starch and adding to the blended mixture and solution of step 5, [0069] 7. Blending the mixture of step 6 for 2 minutes whilst adding fat at 50-60 C., [0070] 8. Blending the mixture of step 7 for a further 6 minutes

[0071] Suitably, the blended mixture of step 8 is allowed to sit for approximately 48 hours before use. Suitably the blended mixture may be stored bagged for future use.

[0072] This example of the composition can advantageously be used for screen printing and to provide larger flat decorations.

Example 2

[0073] Further compositions of the sugar paste composition were provided as set out below.

TABLE-US-00006 Example 1 Variant 1 Variant 2 Fondant icing (sugar, 54.90% 56.70% 56.20% glucose syrup) Water 5.27% 4.30% 5.50% Palm fat 5.22% 2.30% 4.50% Glycerine 1.48% 2.10% Sorbitol 4.66% Xanthan 1.65% 1.75% 1.50% LBG 0.09% Pot sorbate 0.19% 0.20% 0.20% Actilight 950P 10.43% 10.00% 10.00% Tapioca 20.86% 20.00% 20.00% 100.00% 100.00% 100.00%

[0074] It is considered the variant compositions noted above can be advantageous in end user printing, for example using a modified desktop printing system.

[0075] In particular variant 2 is considered to be particularly advantageous for production of more flexible decorations. Such decorations can be placed on a curved surface without cracking or breaking.

[0076] It is proposed the increased glycerine content of variant 2 provides for decreased moisture loss by the composition. This is considered to be particularly suitable for smaller decorations where moisture loss would otherwise would lead to drying of the sugar paste.

Example 3Use of Sugar Paste Composition

[0077] The production process for printed decorations includes paste making, sheeting (typically from 0.7 to 6 mm, suitably 2 mm thick), printing, die cutting, removal of excess substrate, and packing.

[0078] The core production process is as follows [0079] 1. Roll prepared sugar paste to an even thickness; 0.7 to 2 mm depending on product (done as a continuous roll, for example with a width typically 320 mm) [0080] 2. Cut off sheets from roll (e.g., 320320 mm) [0081] 3. Create design on surface, e.g., by screen or off-set printing [0082] 4. Punch out individual decorations or plaques using a die cutter [0083] 5. Remove excess substrate surrounding decoration (referred to as skeletal waste)

[0084] Although the invention has been particularly shown and described with reference to particular examples, it will be understood by those skilled in the art that various changes in the form and details may be made therein without departing from the scope of the present invention.