Isomaltulose-containing hard caramels and process for preparing the same
AssigneeSudzucker Aktiengesellschaft
InventorsIngrid Willibald-Ettle, David Richfield, Jörg Willfahrt, Christina Lutz, Raymond Place
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Abstract
The present invention relates to isomaltulose-containing hard caramels comprising a core and a closed microcrystalline surface layer having a thickness of at most 1 mm, and to processes for preparing isomaltulose-containing hard caramels.
Claims18
A hard caramel containing isomaltulose in an amount of 50 to 100 wt. %, based on total dry substance of the hard caramel, the hard caramel having a core and a closed microcrystalline surface layer with a thickness of at most 1 mm wherein the hard caramel is prepared by a process, the process comprising the steps of:
- a) providing an aqueous medium containing isomaltulose in an amount of 50 to 100 wt. % based on total dry substance,
- b) applying a reduced pressure of at most 0.4 bar with mixing at a temperature of at most 130° C.,
- c) cooling the aqueous medium to a temperature of 70 to 90° C. at atmospheric pressure to obtain a plastic mass, and
- d) moulding the plastic mass obtained in step c) and obtaining an isomaltulose-containing hard caramel.
A process for preparing an isomaltulose-containing hard caramel, comprising the steps of:
- a) providing an aqueous medium containing isomaltulose in an amount of 50 to 100 wt. %, based on total dry substance,
- b) applying a reduced pressure of at most 0.4 bar with mixing at a temperature of at most 130° C.,
- c) cooling the aqueous medium to a temperature of 70 to 90° C. at atmospheric pressure to obtain a plastic mass, and
- d) moulding the plastic mass obtained in step c) and obtaining an isomaltulose-containing hard caramel, wherein the hard caramel has a core and a closed microcrystalline surface layer with a thickness of 0.01 mm to 1 mm.
Dependencies are inferred from the claim text.