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EP0950116A1 - Produit de type sucre cristallise - Google Patents

Produit de type sucre cristallise

Info

Publication number
EP0950116A1
EP0950116A1 EP97932904A EP97932904A EP0950116A1 EP 0950116 A1 EP0950116 A1 EP 0950116A1 EP 97932904 A EP97932904 A EP 97932904A EP 97932904 A EP97932904 A EP 97932904A EP 0950116 A1 EP0950116 A1 EP 0950116A1
Authority
EP
European Patent Office
Prior art keywords
sugar
shafts
granulated
granulated sugar
product according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP97932904A
Other languages
German (de)
English (en)
Other versions
EP0950116B1 (fr
Inventor
William Duffett
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Parnova Enterprises Ltd
Original Assignee
Parnova Enterprises Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Parnova Enterprises Ltd filed Critical Parnova Enterprises Ltd
Publication of EP0950116A1 publication Critical patent/EP0950116A1/fr
Application granted granted Critical
Publication of EP0950116B1 publication Critical patent/EP0950116B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/004—Agglomerated sugar products; Agglomeration

Definitions

  • the present invention relates to a granulated sugar product and a process for making such a product and, in particular, to a product intended to be used as a substitute for granulated sugar.
  • the product should, when dispensed by a variety of measures eg. spoons, deliver less, preferably, only half or less, of the weight for the same sweetness when compared with granulated sugar.
  • the product should also exhibit the "crunch" and reflective appearance of granulated sugar.
  • the present invention has been made from a consideration of this problem and in order to provide a granulated sugar product having one or more of the above-mentioned characteristics .
  • a granulated sugar product comprising a core material substantially of a granulated first sugar and a surface material substantially of a second sugar, wherein the second sugar material is less dense than the first sugar material.
  • the surface material may cover only some or all of the surface of the first sugar granule.
  • the product may also incorporate a sweetener, preferably a high intensity sweetener.
  • a granulated sugar product can be provided with an overall bulk density less than the bulk density of the granulated first sugar and, therefore, act as a lighter alternative to the first sugar product whilst maintaining the granulated form and "crunch" .
  • a lighter product with the same sweetness as the first sugar may be obtained.
  • the first sugar is sucrose but any granulated sugar product may be used.
  • granulated is meant such products as would include, for instance, commercial table sugar and caster sugar but not icing sugar.
  • typically granulated may imply having crystals of at least 0.1 mm or between about 0.1 mm and 1.0 mm, more preferably 0.2 mm and 0.8 mm and including specifically castor sugar having crystals in the range 0.27 to 0.34 mm and conventional granulated or table sugar having crystals in the range 0.60 to 0.67 mm.
  • the crystal sizes are in the range 0.27 mm to 0.67 mm.
  • the second sugar may be selected from any sugar product.
  • it may be selected from sucrose, glucose (dextrose, anhydrous & mono), fructose, lactose (anhydrous and hydrated), maltose, Ribose, galactose, dextrins, dried glucose syrups, sorbitol, mannitol, grape sugar, arabinose, raffinose, mannose, starch, cellulose, inulin, glycogen, xylitol, levoglucason, rhamnose, maltol (and ethyl derivative), iso-maltose, gentobiose, trehalose, cellobiose, neohesperidose, maltotriose, parose, neokestose, stachyose.
  • the sweetener may be any sweetener.
  • the sweetener is selected from sorbitol (E420), mannitol (E421), isomalt (E953), maltitol (E965), lactitol (E966), xylitol (E967), acesulfame k (E950), aspartame (E951), cyclamic acid and sodium and calcium salts (E952), saccharin and its sodium. potassium and calcium salts (E954), thaumatin (E957), neohesperidine DC (E959).
  • the sweetener is aspartame and/or acesulfame K and/or other high intensity sweeteners.
  • the high intensity of the sweetener is defined in terms of its sweetness compared with sugar on a weight basis.
  • the high intensity sweetener is at least 30 times, typically 200/300 times or at least 100 times, as sweet as sugar on a weight basis.
  • the product comprises two sweeteners, typically both aspartame and acesulfame K.
  • aspartame tastes good but tends not to be heat stable whereas acesulfame K is heat stable but does not taste as good.
  • the product may include a liquid component such as water. The amount of added liquid typically determines the consistency of the mixture.
  • the second sugar is in a powder form. More preferably, the second sugar comprises a foam dried sugar.
  • a sugar having a lower calorific density compared with sucrose is used. The lower calorific density may be due to the chemical or physical form of the sugar or both.
  • a low density maltodextrin is used.
  • the maltodextrin is in powder form and most preferably the maltodextrin comprises foam dried maltodextrin.
  • Foam drying is a known process comprising pumping gas under pressure into the feed to the spray drier prior to the sugar being spray dried .
  • Foam dried sugar has a honeycomb effect which gives it a significantly reduced bulk density.
  • a sugar that is fluffy and light is used.
  • the product comprises the first sugar in the range of 60-90% by weight, more preferably, 75-85 % by weight.
  • the second sugar is 10-40% by weight, more preferably, 15-25 % by weight.
  • the sweetener typically aspartame and/or acesulfame K
  • the sweetener is 0.1-1.0% by weight. more preferably, 0.1-0.5 % by weight.
  • about 0.4% sweetener or about 0.2 % each of aspartame and acesulfame K is used.
  • about 0.18 to 0.22 % each of aspartame and acesulfame K is used.
  • a method of producing a granulated sugar product comprising mixing a core material of a granulated first sugar and a surface material substantially of a second sugar, wherein the second sugar material is less dense than the first sugar material in such a manner as to result in agglomeration of the mixture.
  • the components of the mixture are as described above with respect to the first aspect of the invention.
  • the mixing is by means of a low shear mixer or slow speed blender.
  • a batch or continuous agglomerator may be used.
  • liquid typically water, is added to the mixture during mixing. The liquid may be added by spraying atomised liquid onto the mixture.
  • the liquid turns the mixture into a slurry, but, preferably, does not dissolve the majority of the granulated first sugar or, preferably, the majority of the second sugar although the liquid will, inevitably, dissolve some of the sugars.
  • the liquid once dried, has the effect of encouraging the first and second sugars to agglomerate thus producing larger granules with lower bulk density than the first sugar.
  • the liquid is water but any liquid able to solubilise sugars may be used.
  • the liquid is non- toxic and is easily evaporated.
  • 0.05-5 % of liquid by weight typically, water, is used, more preferably, 1.0-2.0% by weight is used.
  • the mixture is mixed in a low shear mixer and a small amount of liquid, typically water, is added.
  • a small amount of liquid typically water
  • 50 ml to 3.0 litres water may be added to an approximately 60 kg mixture. This results in the even and permanent agglomeration of the mixture with all of or some of the aforementioned characteristics.
  • the low shear mixer may be of any suitable type such as drum types, tote blenders or slow speed blenders.
  • the mixture may be added to a batch or continuous agglomerator such as a fluidised bed agglomerator.
  • agglomerator may comprise a vessel having an air distribution grate at a lower end thereof.
  • One or more filters may be positioned at an upper end of the vessel lo filter out entrained solids.
  • Nozzles for spraying atomised liquids, typically water may be positioned in, on or adjacent to the vessel, for example in the sides or top of the vessel.
  • a small amount of sugar is added to the liquid or water in either embodiment before it enters the mixer or agglomerator as it has been found that this gives better results.
  • the method comprises mixing using a mixing machine as described in GB 2026881 , which document is incorporated herein by reference.
  • the method comprises mixing by means of a mixing machine in which the components of the mixture are mixed by means of two counter- rotating shafts with blades, where some of the blades have different angles of incidence and different blade areas in order to obtain a good mixing of the components.
  • the mixing machine comprises a mixing chamber in which two shafts are arranged in substantially the same horizontal plane, the shafts being provided with blades or paddles disposed at an angle to and parallel with the shafts, the shafts rotating in opposite directions.
  • the machine may be operated as described in GB 2026881 with reference to Figure 4 thereof. it is preferred that the machine is operated such that downward movements are on the side where the shafts turn toward one another.
  • the mixing machine is operated such that the blades have a peripheral rotational velocity of at least 1.2 m/sec or between 1.2 and 1.8 m/sec.
  • a plurality of opposing pairs of blades of certain area are mounted on each shaft, positioned 90° transverse of the centerlinc for the shafts and with the blade wings disposed at a 45° angle in relation to the shaft centreline.
  • the supports for the blade wings of some opposing pairs of blades may be displaced 90° in relation to the supports for other pairs as specifically described in GB 2026881.
  • Other specific features of the machine such as the disposition and form of the blades at the ends of the shafts, may be as described in GB 2026881.
  • the machine is operated conversely to the operation described in GB 2026881 in that the shafts are rotated in contra-rotation with downward movement of the shafts being on the side where the shafts turn towards each other. This allows the mixing to take place towards the lower region of the chamber, that is below the level of the shafts. It has been found that such operation gives surprisingly better results.
  • a method of producing a granulated sugar product comprising the steps of:-
  • the shafts of the mixer or blender are disposed in substantially the same horizontal plane and preferably the mixer or blender is operated such that downward movement of the shafts is on the side where the shafts turn toward one another.
  • the mix or blender is as described in GB 2202681 with reference to Figures 1 to 3 thereof and/or as described above.
  • the method may include adding sweetener, liquid or other method steps described herein.
  • the sugars and sweeteners may be as aforedescribed herein.
  • the invention further includes a method of producing a granulated sugar product of the invention and a product produced by means of a method of the invention.
  • a granulated sugar product comprising a mixture of granulated sugar, maltodextrin and high intensity sweetener.
  • the product is crystalline.
  • the sweetener is as described above.
  • the product comprises two sweeteners, typically both aspartame and acesulfame K.
  • the product may include a liquid component such as water. The amount of added liquid typically determines the consistency of the mixture.
  • a low density maltodextrin is used.
  • the maltodextrin is in powder form and most preferably, the maltodextrin comprises foam dried maltodextrin. Foam dried maltodextrin has a honeycomb effect which gives it a significantly reduced bulk density. Thus, preferably a maltodextrin that is fluffy and light is used.
  • the product comprises granulated sugar in the range of 60-90% by weight, more preferably 75-85 % by weight, maltodextrin 10-40% by weight more preferably 15-25 % by weight and sweetener, typically aspartame and/or acesulfame K, 0.1-1.0% by weight more preferably 0. 1 - 0.5 % by weight.
  • sweetener typically aspartame and/or acesulfame K, 0.1-1.0% by weight more preferably 0. 1 - 0.5 % by weight.
  • about 0.4% sweetener or about 0.2% each of aspartame and acesulfame K is used.
  • about 0.18 to 0.22% each of aspartame and acesulfame K is used.
  • a method of producing a granulated sugar product comprising mixing granulated sugar, maltodextrin and high intensity sweetener in such a manner as to result in agglomeration of the mixture.
  • the components of the mixture are as described above.
  • the mixing is by means of a low shear mixer or slow speed blender.
  • a batch or continuous agglomerator may be used.
  • liquid typically water, is added to the mixture during mixing. The liquid may be added by spraying atomised liquid onto the mixture.
  • the mixture is mixed in a low shear mixer and a small amount of liquid, typically water, is added.
  • a small amount of liquid typically water
  • 50 ml to 3.0 litres water may be added to an approximately 60 kg mixture. This results in the even and permanent agglomeration of the mixture with all of or some of the aforementioned characteristics.
  • the low shear mixer may be of any suitable type such as drum types, tote blenders or slow speed blenders.
  • the mixture may be added to a batch or continuous agglomerator such as a fluidised bed agglomerator.
  • agglomerator may comprise a vessel having an air distribution grate al a lower end (hereof.
  • One or more filters may be positioned at an upper end of the vessel to filter out entrained solids.
  • Nozzles for spraying atomised liquids, typically water may be positioned in, on or adjacent to the vessel, for example in the sides or top of the vessel.
  • a small amount of sugar is added to the liquid or water in either embodiment before it enters the mixer or agglomerator as it has been found that this gives better results.
  • the mixer or blender is as described above and is operated as described above.
  • the starch is a low bulk density starch.
  • the starch is maltodextrin.
  • the method may include adding liquid or other method steps described herein.
  • the sugar, maltodextrin and sweetener may be as described herein.
  • the invention further includes a method of producing a granulated sugar product of the invention and a product produced by means of a method of the invention.
  • Fig. 1 is a schematic view showing use of a low shear mixer in the method of the invention.
  • Fig. 2 is a schematic view showing use of a fluidised bed agglomerator in the method of the invention.
  • granulated sugar, maltodextrin and aspartame/acesulfame K are added as shown schematically by arrow A, in powder form to a low shear mixer or slow speed blender 1 comprising an open topped vessel 2 having mixing blades or paddles 4 located therein.
  • the blades are mounted on a driving shaft 6 which is rotated by motor means 8 so that the blades move slowly. It is preferable that on certain mixers the rotation is reversed to that of conventional operation.
  • the two shafts turn towards each other with upward movement on the side where the shafts turn toward each other so that the paddles take the product and mix them at the top of the vessel where these two sets of paddles meet.
  • the two shafts turn toward each other with downward movement on the side where the shafts turn toward each other and that the mixing takes place at the bottom of the machine where the paddles meet.
  • any suitable low shear mixer or slow speed blender may be used and for example, a ribbon or screw mixing means may be used instead of blades 4 and shaft 6.
  • ribbon mixing means are normally run at high speed such means could be run slowly for the purpose of the present invention.
  • the mixture 12 is added to a fluidised bed agglomerator comprising an open topped vessel 14. Liquid is sprayed into the vessel via one or more nozzles 16 located in or on the vessel. Typically the nozzles 16 are designed to atomise the liquid.
  • the base of the vessel 14 comprises a mesh plate 18 and the vessel is connected to an air supply or fan 20 so that, in use, air passes up through the mesh plates, through the mixture and out through the filters 22 located at the top of the vessel 14.
  • the mixing machine is operated such that the shafts rotate in opposite directions with downward movements on the side where the shafts turn toward one another so that the mixing zone lies below the level of the shafts in contrast to the mixing method described with reference to Figure 4 of GB 2026881.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)
  • Saccharide Compounds (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
EP97932904A 1996-07-13 1997-07-14 Produit de type sucre cristallise Expired - Lifetime EP0950116B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9614759 1996-07-13
GBGB9614759.0A GB9614759D0 (en) 1996-07-13 1996-07-13 Granulated sugar product
PCT/GB1997/001929 WO1998002585A1 (fr) 1996-07-13 1997-07-14 Produit de type sucre cristallise

Publications (2)

Publication Number Publication Date
EP0950116A1 true EP0950116A1 (fr) 1999-10-20
EP0950116B1 EP0950116B1 (fr) 2004-12-15

Family

ID=10796870

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97932904A Expired - Lifetime EP0950116B1 (fr) 1996-07-13 1997-07-14 Produit de type sucre cristallise

Country Status (15)

Country Link
EP (1) EP0950116B1 (fr)
JP (1) JP2000514303A (fr)
CN (1) CN1075837C (fr)
AT (1) ATE284975T1 (fr)
AU (1) AU732396B2 (fr)
BR (1) BR9710211A (fr)
CA (1) CA2260123C (fr)
DE (1) DE69731972T2 (fr)
ES (1) ES2235242T3 (fr)
GB (2) GB9614759D0 (fr)
IL (1) IL127870A (fr)
NO (1) NO310570B1 (fr)
NZ (1) NZ333388A (fr)
PT (1) PT950116E (fr)
WO (1) WO1998002585A1 (fr)

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US20030031772A1 (en) 2001-03-28 2003-02-13 Zehner Lee R. Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glyemic index
JP2004073197A (ja) * 2002-07-31 2004-03-11 Unitika Ltd 甘味組成物およびそれを含有する食品
GB2427993B (en) * 2004-03-04 2008-06-11 Cem Goekhan Low glycaemic index sugar
ITFI20040161A1 (it) * 2004-07-23 2004-10-23 Biosphere S P A Composizione dolcificante a basso potere calorico
GB2436514A (en) * 2006-03-28 2007-10-03 Tate & Lyle Plc A granulated sugar product
EP2100519A1 (fr) * 2008-03-04 2009-09-16 Tiense Suikerraffinaderij N.V. Particule contenant un édulcorant à haute intensité, procédé de préparation et utilisation
JP5020277B2 (ja) * 2008-11-19 2012-09-05 日清製粉株式会社 クッキー生地用上付けシュガーを用いる小麦粉焼成食品の製造方法
CN101999626A (zh) * 2010-09-29 2011-04-06 广西轻工业科学技术研究院 一种复合糖颗粒的制备方法
CN102415527B (zh) * 2011-12-09 2013-05-08 苏州工业园区尚融科技有限公司 蓬松颗粒状复合低糖低卡型豆浆用餐桌糖及其制备方法
JP6099870B2 (ja) 2012-01-06 2017-03-22 松谷化学工業株式会社 スクロースとｄ−プシコースを含む新規甘味料
CN105768034A (zh) * 2016-03-15 2016-07-20 邯郸市艺杭纯净糖专营有限公司 复配甜味剂的生产方法
RU2765062C1 (ru) * 2021-02-11 2022-01-25 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Способ производства гранулированного сахаросодержащего продукта
RU2763505C1 (ru) * 2021-02-11 2021-12-29 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Способ производства гранулированного сахаросодержащего продукта

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NL267241A (fr) * 1961-07-19
JPS5418330B2 (fr) * 1973-03-16 1979-07-06
DE2429872A1 (de) * 1973-06-21 1975-01-23 Nikken Chemicals Co Ltd Zusammengesetztes maltitpulver und verfahren zur herstellung desselben
GB2008920B (en) * 1977-11-29 1982-05-26 Ingredient Technology Corp Agglomeration process
NO149684C (no) * 1978-07-25 1984-06-06 Halvor Forberg Fremgangsmaate til blanding av parikkelformede bestanddeler
GB8807135D0 (en) * 1988-03-25 1988-04-27 Tate & Lyle Plc Sweetener composition
BE1001556A4 (fr) * 1988-03-30 1989-12-05 Raffinerie Tirlemontoise Sa Produits a base de saccharose contenant des edulcorants a haut pouvoir sucrant et procedes pour leur obtention.
JPH0479857A (ja) * 1990-07-23 1992-03-13 Ajinomoto Co Inc 低カロリー甘味料の製造方法
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JP3588379B2 (ja) * 1994-12-28 2004-11-10 日新製糖株式会社 糖類の球形顆粒及びその製造方法

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Also Published As

Publication number Publication date
DE69731972T2 (de) 2005-12-15
NO990117L (no) 1999-03-15
GB9802167D0 (en) 1998-04-01
BR9710211A (pt) 2000-01-11
NO310570B1 (no) 2001-07-23
PT950116E (pt) 2005-04-29
NO990117D0 (no) 1999-01-12
DE69731972D1 (de) 2005-01-20
ATE284975T1 (de) 2005-01-15
GB9614759D0 (en) 1996-09-04
IL127870A0 (en) 1999-10-28
EP0950116B1 (fr) 2004-12-15
CA2260123A1 (fr) 1998-01-22
GB2319162B (en) 2000-05-31
CA2260123C (fr) 2006-07-11
JP2000514303A (ja) 2000-10-31
GB2319162A (en) 1998-05-20
CN1075837C (zh) 2001-12-05
ES2235242T3 (es) 2005-07-01
IL127870A (en) 2002-04-21
CN1225135A (zh) 1999-08-04
AU3627297A (en) 1998-02-09
NZ333388A (en) 1999-07-29
AU732396B2 (en) 2001-04-26
WO1998002585A1 (fr) 1998-01-22

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