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 sheet configured for edible printing and having a composition comprising: 50-60% fondant by weight; 10-15% fructooligosaccharides (FOS) by weight, wherein the FOS comprises at least one of oligofructose or oligofructan; and 20-30% starch by weight; wherein the fondant comprises sugar, a percentage of the sugar in the fondant by weight being at least 85%, wherein the sugar includes sucrose and at least one of glucose syrup or dried glucose syrup; wherein, through combining the fondant with 40-50% additional ingredients by weight, the additional ingredients comprising the FOS and the starch, a percentage of the sugar in the composition by weight is at least 30% lower than the percentage of the sugar in the fondant by weight; and wherein the composition is sufficiently flexible for rolling or sheeting to create the sugar paste substrate sheet having a thickness between about 0.7 mm and about 3 mm for use in desktop printing and/or screen printing using edible ink.

2. The sugar paste substrate sheet of claim 1, wherein the FOS and the starch are provided at a ratio of about 1:2.

3. The sugar paste substrate sheet of claim 1, wherein the starch is selected from corn (maize), pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, and canna starch.

4. The sugar paste substrate sheet of claim 3, wherein the starch is tapioca starch.

5. The sugar paste substrate sheet of claim 1, wherein the sugar of the fondant comprises the sucrose and the at least one of glucose syrup or dried glucose syrup at a ratio of about 10:1.

6. The sugar paste substrate sheet of claim 1, wherein the composition further comprises at least one of a humectant or a preservative.

7. The sugar paste substrate sheet of claim 1, wherein the composition further comprises at least one gum or binder.

8. The sugar paste substrate sheet of claim 1, wherein the additional ingredients further comprise: 2-6% water by weight; 3-6% fat by weight; 1-2% of an ingredient selected from a binder and a gum by weight; and 1-8% of a humectant by weight.

9. The sugar paste substrate sheet of claim 1, wherein the composition further comprises: 54.9% of the fondant by weight; 20.9% of the starch by weight, wherein the starch is tapioca starch; 10.4% of the FOS by weight; 5.3% water by weight; 5.2% fat by weight; 1.6% of a binder or a gum by weight; 1.5% of a humectant by weight; and 0.2% of a preservative by weight.

10. The sugar paste substrate sheet of claim 1, wherein the sugar of the fondant comprises 88.5-91.5% sucrose and 8.5-11.5% dried glucose syrup.

11. The sugar paste substrate sheet of claim 1, wherein the composition further comprises 2.3-6% fat by weight.

12. The sugar paste substrate sheet of claim 1, wherein the composition further comprises no greater than 5% of one or more polyols by weight.

13. The sugar paste substrate sheet of claim 1, wherein all sweeteners of the composition are considered to be natural.

Description

(1) Embodiments of the present invention will now be described by way of example only with reference to the accompanying FIGURE in which:

(2) FIG. 1 provides an exemplary process of the present invention.

EXAMPLES

Example 1Sugar Paste Composition

(3) A sugar paste composition, with reduced sugar content, was provided comprising

(4) 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%

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

(6) 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.

(7) This example of the composition can advantageously be used for screen printing and to provide larger flat decorations.

Example 2

(8) Further compositions of the sugar paste composition were provided as set out below.

(9) 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%

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

(11) 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.

(12) 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

(13) 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.

(14) The core production process is as follows 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) 2. Cut off sheets from roll (e.g., 320320 mm) 3. Create design on surface, e.g., by screen or off-set printing 4. Punch out individual decorations or plaques using a die cutter 5. Remove excess substrate surrounding decoration (referred to as skeletal waste)

(15) 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.