# US 12,324,443 B2 · Isomaltulose-containing hard caramels and process for preparing the same

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- Number: US 12,324,443 B2
- Document ID: US12324443B2
- Status: Granted
- Kind: B2
- Application number: 17/783,397
- Filed: 2020-12-09
- Published: 2023-01-19
- Granted: 2025-06-10
- Earliest claimed: 2019-12-11
- Assignees: Sudzucker Aktiengesellschaft
- Applicants: Südzucker AG
- Inventors: Ingrid Willibald-Ettle; David Richfield; Jörg Willfahrt; Christina Lutz; Raymond Place
- Web page: https://patentgrep.com/patent/US12324443B2

## CPC

- A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46)
- A23G 3/0004: {Processes specially adapted for manufacture or treatment of sweetmeats or confectionery (A23G3/0044 - A23G3/0063 take precedence)}
- A23G 3/0012: {with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass}
- A23G 3/0014: {Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The hard caramel according to claim 1, wherein the isomaltulose in the core of the hard caramel is not completely crystallised.

### Claim 3 (depends on 1)

The hard caramel according to claim 1, wherein the hard caramel has sucrose, glucose or sucrose and glucose in an amount of at most 40 wt. %, based on total dry substance of the hard caramel.

### Claim 4 (depends on 1)

The hard caramel according to claim 1, wherein the hard caramel has a transparent core.

### Claim 5 (depends on 1)

The hard caramel according to claim 1, wherein the hard caramel has no browning.

### Claim 6 (depends on 1)

The hard caramel according to claim 1, wherein the hard caramel has a high storage stability, in particular a high shape stability.

### Claim 7

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.

### Claim 8 (depends on 7)

A hard caramel prepared by the process according to claim 7.

### Claim 9 (depends on 7)

The process according to claim 7, wherein the aqueous medium provided in step a) is heated to a temperature of 80 to 125° C., before step b) in a process step a1).

### Claim 10 (depends on 8)

The process according to claim 8, wherein the temperature in step b) is 110 to 130° C.

### Claim 11 (depends on 8)

The process according to claim 8, wherein the mixing in step b) is continuous.

### Claim 12 (depends on 8)

The process according to claim 8, wherein the plastic mass obtained in step c) has a water content of 1 to 4%.

### Claim 13 (depends on 7)

The process according to claim 7, wherein the aqueous medium in step a) has sucrose in an amount of at most 40 wt. %, based on total dry substance.

### Claim 14 (depends on 7)

The process according to claim 7, wherein the temperature in step b) is at most 125° C.

### Claim 15 (depends on 7)

The process according to claim 7, wherein the aqueous medium provided in step a) is heated to a temperature of 85 to 100° C. before step b) in a process step a1).

### Claim 16 (depends on 7)

The process according to claim 7, wherein the temperature in step b) is 120 to 125° C.

### Claim 17 (depends on 7)

The process according to claim 7, wherein the plastic mass obtained in step c) has a water content of 1.5 to 2.5%.

### Claim 18 (depends on 7)

The process according to claim 7, wherein the plastic mass obtained in step c) has a water content of 1.8 to 2.5%.