Sweetening composition and its uses
AssigneeRoquette Freres
InventorsGuillaume Ribadeau-Dumas, Catherine Fouache, Pierrick Duflot
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Abstract
The invention relates to a sweetening composition comprising a) at least one low soluble compound with a solubility in water of less than 60 g per 100 g of solution at 20° C. and b) at least one anti-crystallizing agent comprising a fraction of at least one compound selected from the group consisting of pyrodextrins and polyglucoses and a mixture of pyrodextrins and polyglucoses in the range of 1000 to 8000 Daltons. The invention relates also the use of such a composition for the manufacture of boiled sugars or as a flavoring carrier.
Claims8
A stable, translucent and non-sticky boiled sugar composition comprising
- a) at least one soluble compound with a solubility in water of less than 60 g per 100 g of solution at 20° C. selected from the group consisting of trehalose, lactose, mannose, maltose, erythritol, mannitol, glucopyranosido-1,6-mannitol and lactitol and
- b) at least one anti-crystallizing agent comprising a fraction of at least one compound selected from the group consisting of pyrodextrins with a molecular weight in the range of 11000 to 8000 daltons wherein the ratio by weight of anti-crystallizing agent to the soluble compound is in the range of 10/90 to 90/10 whereby the boiled sugar presents a microcrystallized surface layer.
Dependencies are inferred from the claim text.