FONDANT HAVING A NONCRYSTALLINE PHASE COMPRISING ISOMALTULOSE AND SUCROSE

Abstract

The prevent invention relates to: a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose; a method for the production thereof; use of the fondant as icing, coating or filling for baked goods; and baked goods that are completely or partially coated with the fondant according to the invention.

Claims

1. A fondant comprising a sugar system made of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose.

2. The fondant according to claim 1, wherein the proportion of isomaltulose to sucrose in the non-crystalline phase (based on the total weight of the isomaltulose and sucrose in the non-crystalline phase) ranges from 20 to 80 through 45 to 55.

3. The fondant according to any of the preceding claims, wherein the proportion of isomaltulose to sucrose in the fondant (based on the total weight of the isomaltulose and sucrose in the fondant) ranges from 25 to 75 through 85 to 15.

4. The fondant according to any of the preceding claims, wherein the proportion of the non-crystalline phase in the total carbohydrate composition of the fondant (weight TS of the non-crystalline phase based on the total weight TS of the carbohydrates in the fondant) is from 30 to 70% by weight.

5. The fondant according to any of the preceding claims, wherein at least 80% by weight of the crystals in the crystalline phase have a granule size of at least 0.1 mm.

6. The fondant according to any of the preceding claims, wherein the non-crystalline phase contains at least 20% by weight isomaltulose (weight TS of the isomaltulose in the non-crystalline phase based on the total weight TS of the carbohydrates in the non-crystalline phase).

7. The fondant according to any of the preceding claims, wherein the carbohydrate portion of the non-crystalline phase is at least 50% by weight from a mixture of isomaltulose and sucrose.

8. The fondant according to any of the preceding claims, wherein the fondant contains no more than 3% by weight glucose syrup.

9. The fondant according to any of the preceding claims, wherein the fondant contains 10 to 40% by weight water (based on the total weight of the fondant).

10. The fondant according to any of the preceding claims, wherein the fondant contains 0.01 to 0.6% by weight (total weight thickening agent based on the TS of the fondant) thickening agent.

11. The fondant according to any of the preceding claims, wherein the fondant contains 0.01 to 3% by weight (based on the TS of the fondant) of at least one preservative approved for foodstuffs, at least one flavor, or both.

12. A method for producing a fondant, particularly a fondant according to claims 1 to 11, wherein sucrose is dissolved in a non-crystalline phase containing isomaltulose and water in a first method step and, in a second method step, crystalline isomaltulose is added to the solution obtained in the first method step, wherein a fondant is obtained.

13. The method according to claim 12, wherein the first method step comprises the following sub-steps: adding a thickening agent to the non-crystalline phase; heating the non-crystalline phase to 80 to 98 C.; dissolving the sucrose in the non-crystalline phase; lowering the temperature of the non-crystalline phase to 40 to 70 C.;

14. The method according to one of the claim 12 or 13, wherein in the second step the crystalline isomaltulose is added to the solution obtained in the first method step, at a temperature of from 40 to 70 C.

15. A fondant, icing or pastry filling that can be obtained according to a method in accordance with any of claims 12 to 14.

16. Use of the fondant characterized in any of claim 1 to 11 or 15 as an icing, coating or filling for foodstuffs or luxury foods, particularly baked goods or confections.

17. Foodstuff or luxury food that is completely or partially coated with a fondant in accordance with any of the claims 1 to 11.

Description

EXAMPLE 1: PRODUCTION METHOD FOR A FONDANT ACCORDING TO THE INVENTION

[0106] a) produce a saturated isomaltulose solution [0107] b) add agar-agar as a thickening agent to the saturated isomaltulose solution and heat to 95 C. [0108] c) keep the preparation at 95 C. for 2 minutes in order for the thickening agent (agar-agar) to completely dissolve; subsequently compensate for water loss [0109] d) add sucrose to sample and dissolve; maintain temperature at about 60 C. (step for reducing aw value) [0110] e) add the crystalline isomaltulose at 60 C.; the crystals do not dissolve; the temperature reduces to about 50 C. [0111] f) add citric acid and potassium sorbate

EXAMPLE 2: FORMULATIONS

Formulation 1:

[0112]

TABLE-US-00001 lsomaltulose for saturated solution: 10.8 g Isomaltulose for crystalline phase: 37.6 g Sucrose: 30.6 g Water: 20.5 g Agar-agar: 0.3 g Citric acid: 0.1 g Potassium sorbate: 0.1 g

Formulation 2:

[0113]

TABLE-US-00002 lsomaltulose for saturated solution: 10.8 g lsomaltulose for crystalline phase: 41.5 g Sucrose: 26.7 g Water: 20.5 g Agar-agar: 0.3 g Citric acid: 0.1 g Potassium sorbate: 0.1 g

Formulation 3:

[0114]

TABLE-US-00003 lsomaltulose for saturated solution: 10.8 g lsomaltulose for crystalline phase: 45.3 g Sucrose: 22.9 g Water: 20.5 g Agar-agar: 0.3 g Citric acid: 0.1 g Potassium sorbate: 0.1 g

Formulation 4:

[0115]

TABLE-US-00004 lsomaltulose for saturated solution: 10.8 g lsomaltulose for crystalline phase: 5.7 g Sucrose: 62.5 g Water: 20.5 g Agar-agar: 0.3 g Citric acid: 0.1 g Potassium sorbate: 0.1 g

Formulation 5:

[0116]

TABLE-US-00005 lsomaltulose for saturated solution: 10.8 g lsomaltulose for crystalline phase: 60.6 g Sucrose: 7.6 g Water: 20.5 g Agar-agar: 0.3 g Citric acid: 0.1 g Potassium sorbate: 0.1 g

[0117] The weight and quantity specifications are based on g Hg (gram commercial weight). The bound water of crystallization is therefore also included in the specifications for isomaltulose.

[0118] The formulations were processed into fondants as shown in Example [0119] 1. The fondants were applied to donuts and dried as a glaze.

[0120] Formulations 1, 2, 3 are preferred. They lead to glazes that did not become sticky, showed no or hardly any moisture formation, and simultaneously showed no or hardly any worsening in the transparency over a storage time of 8 days.

EXAMPLE 3: CALCULATING THE SWEETNESS POTENCY OF FORMULATION 1

[0121] The sweetness potency of isomaltulose is 40%, which results in a factor of 0.4. The sweetness potency of sucrose is 100%, which results in a factor of 1. The calculation of the sweetness potency of formulation 1 is based on the commercial weight (HG).

Sweetness potency reference of glaze based on sucrose=71.4

Sweetness potency formulation 1=(10.8(quantity Hg isomaltulose saturated solution)0.4)+(37.6(quantity Hg isomaltulose crystalline)0.4)+(30.6(quantity sucrose)1)

Sweetness potency formulation 1=(4.32)+(15.04)+(30.6)

Sweetness potency formulation 1=49.96

[0122] The glaze from formulation 1 thus achieves 70% of the sweetness of the reference sample.

[0123] The sweetness potency of formulation 1 leads to a pleasant and sufficient sweetness.

EXAMPLE 4: AW VALUES FOR DIFFERENT NON-CRYSTALLINE PHASES

[0124]

TABLE-US-00006 Sample ID 0 1 2 3 4 5 6 7 8 9 10 Saturated 100 80 75 70 65 60 55 50 45 40 35 isomaltulose solution [g] Sucrose [g] 0 20 25 30 35 40 45 50 55 60 65 lsomaltulose 32.2 24.3 25.9 20.8 20.3 18.1 17.1 17.7 14.4 13.7 12.1 (measured value, HPLC- NH2)[g/100 g] Sucrose 0 19.6 27.8 29.0 35.0 40.4 45.1 54.6 53.1 54.5 56.7 (measured value, HPLC- NH2)[g/100 g] Dry substance 32.2 43.9 53.7 49.8 55.3 58.5 62.2 72.3 67.5 68.2 68.8 [g/100 g] Water [g/100 g] 67.8 56.1 46.3 50.2 44.7 41.5 37.8 27.7 32.5 31.8 31.2 aw 0.95 0.95 0.95 0.94 0.93 0.92 0.91 0.90 0.89 0.87 0.84

[0125] A desired aw value can be set via the ratio of the isomaltulose quantity and sucrose quantity in the non-crystalline phase. Samples 3 to 8, having an aw value of from 0.94 to 0.89, are especially well-suited as glazes for pastries.