Gelatin-free, isomaltulose-containing soft caramel
OwnerJorg Bernard, Jorg Kowalczykinventors
Life of this patent
Estimating the term…
Abstract
Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free. It can be made by providing a noncrystalline sweetener phase by dissolving at least one soluble sweetener in water, adding polysaccharide hydrocolloid, fat component, emulsifier and a part of the total amount of the isomaltulose to the noncrystalline sweetener phase, steam heating the mixture to a temperature of at least 100° C., adding the remaining isomaltulose to the heated mixture while stirring, incorporating air into the mixture and cooling.
Claims32
1-29. (canceled)
A gelatin-free soft caramel comprising a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free.
Gelatin-free soft caramel as in claim 1, where the polysaccharide is a mixture of gum arabic and gellan gum.
Gelatin-free soft caramel as in claim 1, where the noncrystalline sweetener phase of the soft caramel base mass is formed of maltitol syrup, polydextrose or hydrogenated starch hydrolysate or a mixture of two or three thereof, and the caramel is sucrose-free.
Gelatin-free soft caramel as in claim 1, where the noncrystalline sweetener phase of the soft caramel base mass is formed of glucose syrup or starch hydrolyzate or both, and the caramel contains sucrose.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass comprises one or more intensive sweeteners.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass contains 2 to 15% fat.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass contains at least one emulsifier.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass contains a positive amount up to 5% of at least one protein component.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass contains one or more natural or synthetic food dyes.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass contains flavorings and flavoring agents.
Gelatin-free soft caramel as in claim 1, where the water content of the soft caramel base mass is 5 to 14% water.
Gelatin-free soft caramel as in claim 1, where the soft caramel base mass additionally comprises at least one medicinal active agent.
A method for producing a gelatin-free isomaltulose containing soft caramel that comprises
- a) preparing a noncrystalline sweetener phase by dissolving at least one soluble sweetener in water,
- b) adding at least one polysaccharide hydrocolloid, at least one fat component, at least one emulsifier and a part of the total amount of the isomaltulose that forms the crystalline sweetener phase to the noncrystalline sweetener phase,
- c) steam heating the mixture obtained in (b) to a temperature of at least 100° C.,
- d) adding the remaining isomaltulose to the heated mixture while stirring,
- e) incorporating air into the mixture obtained in (d) and
- f) cooling the mixture.
Dependencies are inferred from the claim text.