SUGAR SYRUP COMPOSITION

Abstract

The present disclosure provides a saccharide syrup composition, especially a saccharide syrup composition satisfying specific physical properties and a manufacturing method thereof.

Claims

1. A saccharide syrup composition comprising allulose and thickening agent, wherein the thickening agent comprises pectin and xanthan gum at an amount of 0.03 to 0.099 percent by weight, based on 100 percent by weight of the saccharide syrup composition.

2. The saccharide syrup composition according to claim 1, wherein the viscosity of the saccharide syrup composition is 500 to 3,000 cp as measured at 25° C.

3. The saccharide syrup composition according to claim 1, wherein the weight ratio of xanthan gum to pectin (=xanthan gum/pectin) is 0.15 to 1.5.

4. The saccharide syrup composition according to claim 1, wherein the saccharide syrup composition further comprises calcium salts of organic acids.

5. The saccharide syrup composition according to claim 5, wherein the calcium salts of organic acids is at least one selected from the group consisting of calcium lactate, calcium citrate, calcium succinate, calcium gluconate, and calcium carbonate.

6. The saccharide syrup composition according to claim 4, wherein the calcium lactate is included at an amount of 0.001 to 3.0 percent by weight, based on 100 percent by weight of the saccharide syrup composition.

7. The saccharide syrup composition according to claim 1, wherein the saccharide syrup composition further comprises at least one selected from the group consisting of sucrose, fructooligosaccharide and isomaltooligosaccharide at an amount of 50 to 2,000 parts by weight, based on 100 parts by weight of the thickening agent.

8. The saccharide syrup composition according to claim 1, wherein the thickening agent is included at an amount of 0.03 to 0.064 percent by weight, based on 100 percent by weight of the saccharide syrup composition.

9. The saccharide syrup composition according to claim 1, wherein the allulose is included at an amount of 50 to 80 percent by weight, based on 100 percent by weight of the saccharide syrup composition.

10. The saccharide syrup composition according to claim 1, wherein the allulose is syrup, crystalline powder, or amorphous powder.

11. The saccharide syrup composition according to claim 1, wherein the allulose is provided with allulose syrup which further comprises at least one selected from the group consisting of fructose, glucose, and oligosaccharide.

12. The saccharide syrup composition according to claim 1, wherein the thickening agent is included at an amount of 0.03 to 0.099 parts by weight, based on 100 parts by weight of the solid content of allulose.

13. The saccharide syrup composition according to claim 1, wherein the saccharide syrup composition further comprises a high-intensity sweetener.

14. The saccharide syrup composition according to claim 1, wherein the chromaticity of saccharide syrup composition is 100 to 500 IU.

15. The saccharide syrup composition according to claim 1, wherein the saccharide syrup composition further comprises at least one chromaticity adjuster selected from the group consisting of a sugar cane extract, caramel syrup and synthetic colorant

16. A method of preparing saccharide syrup composition comprising 0.05 to 0.099 percent by weight of pectin and xanthan gum based on 100 percent by weight of saccharide syrup composition, comprising raising a temperature of allulose syrup as a raw saccharide syrup to 40-95° C., and adding and dispersing a mixed powder of pectin and xanthan gum to the heated raw saccharide syrup.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0043] FIG. 1 is a photograph showing the dispersity of saccharide syrup composition according to an embodiment of the present invention.

MODE OF THE INVENTION

[0044] The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not intended to be limited to the following examples.

Example 1: Preparation of Saccharide Syrup Composition

[0045] The raw allulose syrup composition contained 95 percent by weight of allulose based on 100 percent by weight of the solid content in the composition, and 74 Brix (Bx) of allulose syrup was used. Table 1 below shows the amount (percent by weight) of allulose syrup used to prepare saccharide syrup.

[0046] A mixed powder was prepared by homogeneously mixing pectin and xanthan gum and additionally mixing calcium lactate. After raising the temperature of allulose syrup to 55° C., the mixed powder was added and the properties of the syrup were observed while stirring at 60 rpm. After pectin was completely mixed, the syrup was left at room temperature to form a layer, and then homogenized through re-stirring to produce the mixed saccharide syrup with a pH of 4.5.

[0047] Based on 100 percent by weight of the total saccharide syrup composition, the amount of allulose syrup, pectin, and xanthan gum was 0.048 percent by weight of pectin, 0.018 percent by weight of xanthan gum, and 0.01 percent by weight of calcium lactate. The pectin (low methoxyl pectin) was manufactured by CPKelco, and the xanthan gum was Fine Grade xanthan gum (Keltrol F) manufactured by CPKelco. The composition of the raw materials except for the allulose syrup is shown in Table 1 below as percent by weight of the solid content.

[0048] In order to measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker and measured using a viscosity meter (viscosity spindle 62-Speed 6, Brookfield Engineering Laboratories Inc. USA) at 25° C. The viscosity was 525 cp.

Example 2: Preparation of Saccharide Syrup Composition

[0049] The raw allulose syrup composition was the same as in Example 1, and the content (percent by weight) of allulose syrup used in the preparation of saccharide syrup is shown in Table 2 below.

[0050] A mixed powder was prepared by homogeneously mixing pectin, xanthan gum and fructo-oligosaccharide (FOS) and additionally mixing calcium lactate. After raising the temperature of allulose syrup to 55° C., the mixed powder was added and the properties of the syrup were observed while stirring at 60 rpm. After pectin was completely mixed, the syrup was left at room temperature to form a layer, and then homogenized through re-stirring to produce the mixed saccharide syrup. The amounts of allulose syrup, pectin, and xanthan gum are shown in Table 1 below.

[0051] In order to measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker and measured using a viscosity meter (viscosity spindle 62-Speed 6, Brookfield Engineering Laboratories Inc. USA) at 25° C. The composition of the raw materials except for the allulose syrup is shown in Table 2 below as percent by weight of solid content. The viscosity measurement results are shown in Table 2 below.

TABLE-US-00001 TABLE 1 Sam- Sam- Sam- Sam- Sam- Item ple 2-1 ple2-2 ple2-3 ple2-4 ple2-5 Pectin 0.08 0.06 0.05 0.04 0.03 xanthan gum 0.014 0.01 0.02 0.03 0.04 FOS 0.35 0.4 0.4 0.4 0.4 allulose syrup 99.556 99.53 99.53 99.53 99.53 Sum 100 100 100 100 100 Weight ratio 0.18 0.17 0.40 0.75 1.33 of xanthan gum/pectin viscosity(cps) 695 650 775 860 945

TABLE-US-00002 TABLE 2 Sam- Sam- Sam- Sam- Sam- Item ple2-6 ple2-7 ple2-8 ple2-9 ple2-10 Pectin 0.05 0.048 0.046 0.044 0.048 xanthan gum 0.016 0.018 0.02 0.022 0.018 FOS 0.4 0.4 0.4 0.4 0.4 allulose syrup 99.534 99.534 99.534 99.534 99.534 Sum 100 100 100 100 100 Weight ratio 0.32 0.37 0.43 0.50 0.37 of xanthan gum/pectin viscosity(cps) 510 580 675 715 575

[0052] The viscosity of the syrup increased as the content of xanthan gum to pectin was deceased, and increased in proportion to the total amount of thickening agent.

Example 3: Preparation of Saccharide Syrup Composition

[0053] (1) Saccharide Syrup Production

[0054] The raw allulose syrup composition was the same as in Example 1, and the content (percent by weight) of allulose syrup used in the preparation of saccharide syrup is shown in Table 3 below.

[0055] A mixed powder was prepared by homogeneously mixing pectin, xanthan gum fructo-oligosaccharide (FOS) and calcium lactate powder. After raising the temperature of allulose syrup to 55° C., the mixed powder was added and the properties of the syrup were observed while stirring at 60 rpm. After pectin was completely mixed, the syrup was left at room temperature to form a layer, and then homogenized through re-stirring to produce the mixed saccharide syrup. The amounts (percent by weight) of allulose syrup, pectin, and xanthan gum are shown in Table 3 below.

[0056] (2) Viscosity Measurement

[0057] In order to measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker and measured using a viscosity meter (viscosity spindle 62-Speed 6, Brookfield Engineering Laboratories Inc. USA) at 25° C.

[0058] In addition, after preparing Sample 3-9, it was cooled to 45° C., and a photograph of saccharide syrup was shown in FIG. 1. As shown in FIG. 1, in order to evaluate the dispersibility and the solubility of the thickening agent in saccharide syrup, the thickening agent was well dispersed in Sample 3-9 without clumping in the saccharide syrup. It was confirmed that the dispersion of the thickening agent was improved when fructo-oligosaccharide was included. Table 3 and Table 4 show the composition of raw material (unit: percent by weight) and viscosity.

TABLE-US-00003 TABLE 3 Sam- Sam- Sam- Sam- Sam- Item ple3-1 ple3-2 ple3-3 ple3-4 ple3-5 Pectin 0.05 0.05 0.05 0.05 0.05 xanthan gum 0.02 0.02 0.02 0.016 0.016 FOS 0.4 0.4 0.4 0.4 0.4 calcium lactate 0.02 0.04 0.06 0.005 0.01 allulose syrup 99.51 99.49 99.47 99.529 99.524 Sum 100 100 100 100 100 Weight ratio 0.40 0.40 0.40 0.32 0.32 of xanthan gum/pectin viscosity(cps) 805 820 810 550 570

TABLE-US-00004 TABLE 4 Sample Sample Sample Sample Sample Sample Item 3-6 3-7 3-8 3-9 3-10 3-11 Pectin 0.05 0.05 0.048 0.048 0.048 0.048 xanthan gum 0.016 0.016 0.018 0.018 0.018 0.018 FOS 0.4 0.4 0.4 0.4 0.4 0.4 calcium lactate 0.015 0.02 0.005 0.01 0.015 0.02 allulose syrup 99.519 99.514 99.529 99.524 99.519 99.514 Sum 100 100 100 100 100 100 Weight ratio of 0.32 0.32 0.38 0.38 0.38 0.38 xanthan gum/pectin Weight ratio of 0.30 0.40 0.10 0.21 0.31 0.42 calcium lactate/pectin viscosity(cps) 560 575 635 650 650 665

[0059] As shown in the viscosity measurement results of Table 4, in the viscosity measurement results of Samples 3-6 and 3-7 and Samples 3-8 to 3-11, the viscosity increased as the amount of calcium lactate increased within a certain amount of use, which showed the effect of calcium ions on the cross-linking of pectin. In addition, when the pectin content in the saccharide syrup is the same, the thickening effect caused by the calcium lactate content effect was increased, when the calcium lactate content increased up to 0.01 percent by weight based on the total saccharide syrup composition. When the calcium lactate content was higher than the range, the viscosity increase rate is not large compared to the amount added.

Comparative Example 1: Preparation of Saccharide Syrup

[0060] The saccharide syrup was prepared according to the same method and components as those of Example 2, except that 0.66 percent by weight of pectin and fructo-oligosaccharide powder without xanthan gum were homogeneously mixed to prepare a mixed powder, and dissolved in allulose syrup to prepare saccharide syrup. The viscosity was measured.

Comparative Example 2: Preparation of Saccharide Syrup

[0061] The saccharide syrup was prepared according to the same method and components as those of Example 3, except that 0.66 percent by weight of xanthan gum, 0.1 percent by weight of calcium lactate and 0.4 percent by weight of fructo-oligosaccharide powder without pectin were homogeneously mixed to prepare a mixed powder, and dissolved in allulose syrup to prepare saccharide syrup. The viscosity was measured.

Comparative Example 3: Preparation of Saccharide Syrup

[0062] The saccharide syrup was prepared according to the same method and components as those of Example 2, except that 0.08 percent by weight of pectin, 0.014 percent by weight of carrageenan, 0.35 percent by weight of fructo-oligosaccharide powder without xanthan gum were homogeneously mixed to prepare a mixed powder, and dissolved in allulose syrup to prepare saccharide syrup. The viscosity was measured.

TABLE-US-00005 TABLE 5 Comparative Comparative Comparative component Example 1 Example 2 Example 3 pectin 0.066 0 0.08 xanthan gum 0 0.066 0 carrageenan 0 0 0.014 FOS 0.4 0.4 0.35 calcium lactate 0 0.01 0 allulose syrup 99.534 99.524 99.556 Sum 100 100 100 viscosity (cps) 300 975 465

[0063] As shown in Table 5 above, saccharide syrup using pectin 0.066 percent by weight alone (Comparative Example 1) and saccharide syrup using a mixture of pectin and carrageenan (Comparative Example 3) could not satisfy the prescribed viscosity condition. In the case of saccharide syrup using xanthan gum alone (Comparative Example 2), the viscosity increased, but the sensory preference of saccharide syrup decreased.

Test Example 2: Sensory Evaluation of Saccharide Syrup

[0064] (1) Evaluation of Viscosity Degree

[0065] 15 ml of the prepared saccharide syrup was put in the mouth to stimulate the oral epidermis evenly for 20 seconds, and then was spit out. Each time the first evaluation of the sample was completed, the mouth was washed with water and the next sample was evaluated after 10 minutes had elapsed. The sensory elements were evaluated on a 5-point box scale. In order to examine the effect on the sensory characteristics of the syrup, the temperature of all samples used for sensory evaluation was prepared to be room temperature. The sensory evaluation personnel consisted of 12 panelists who were trained on taste and flavor evaluation, and scored the evaluation results on a 5-point scale.

[0066] A five-point scale for viscosity strength was set as 1 point for very weak, 2 points for weak, 3 points for moderate, 4 points for strong, and 5 points for very strong. Table 6 below shows the evaluation results of 12 panelists for the sensory evaluation of viscosity degree and the average value of evaluation values.

[0067] (2) Evaluation of Viscosity Preference

[0068] This was performed using the same sensory evaluation panel and method as the viscosity degree, and a 5-point box scale for viscosity preference was set to 1 point for very bad, 2 points for bad, 3 points for moderate, 4 points for good, and 5 points very good. Table 6 below shows the evaluation results of 12 panelists for the sensory evaluation of viscosity preference and the average value of evaluation values.

TABLE-US-00006 TABLE 6 Viscosity degree Viscosity preference Comparative Comparative Item Sample3-9 Example 2 Sample3-9 Example 2 Average 2.83 4.17 3.83 2.33

[0069] As shown in Table 6, the sensory evaluation of viscosity strength showed that the single use of xanthan gum alone was strong for the viscosity strength. The sensory evaluation for the viscosity preference was good at 3.83 when a mixture of pectin and xanthan gum was used, but it was low at 2.33 for xanthan gum alone. Therefore, as in Comparative Example 2, when xanthan gum was used alone, it was confirmed that it had different viscous characteristics from that of the saccharide syrup, and showed the viscose property not being suitable for saccharide syrup.

Example 5: Evaluation of Storage Stability for Saccharide Syrup

[0070] While Sample 3-9 prepared in Example 3 and Comparative Sample prepared in Comparative Example 1 were put into a container, sealed, and stored at a temperature of 45° C., and the allulose content in the mixed saccharide syrup was analyzed at the beginning point of the storage stability test (week 0), week 1, and week 2 by HPLC. Under the condition of the Carbohydrate analysis column (Bio-rad Aminex (trade name) HPX-87C), and water at 80° C. as a mobile phase, HPLC was analyzed using a high-performance liquid chromatography (HPLC, Agilent Corporation).

[0071] The content (percent by weight) of allulose syrup in the sample measured at the initial point of the storage stability test was 95.91 percent by weight for Samples 3-9 and 97.64 percent by weight for Comparative Example 1 based on 100 percent by weight of the saccharide syrup composition, and the reduced content of allulose (difference in percent by weight of allulose) measured at week 1 and week 2 are shown in Table 7 below.

TABLE-US-00007 TABLE 7 Storage time Sample 3-9 of Example 3 Comparative Example 1 0 0.00 0.00 1 week 2.22 3.94 2 weeks 3.90 6.44

[0072] As a result of analyzing the allulose content in syrup using LC, when stored under severe conditions at 45° C., the decrease in allulose content in Sample 3-9 of the present invention was small, and the decrease in allulose was large in Comparative Example 1 using only pectin as a thickening agent which showed low storage stability. In addition, when calcium lactate was included in the sample of the present invention, the desired viscosity range was achieved by increasing the degree of crosslinking of pectin, and calcium lactate was more preferably served as a pH buffer in the syrup to slow the pH drop and slow down the decomposition of allulose.