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EP2806751A1 - Tooth-friendly sugar confectionery - Google Patents

Tooth-friendly sugar confectionery

Info

Publication number
EP2806751A1
EP2806751A1 EP13701058.3A EP13701058A EP2806751A1 EP 2806751 A1 EP2806751 A1 EP 2806751A1 EP 13701058 A EP13701058 A EP 13701058A EP 2806751 A1 EP2806751 A1 EP 2806751A1
Authority
EP
European Patent Office
Prior art keywords
sugar confectionery
tooth
sugar
trehalose
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.)
Withdrawn
Application number
EP13701058.3A
Other languages
German (de)
French (fr)
Inventor
Birgit GUILLEAUME
Stephan Hausmanns
Elvira LANG
Annelore Schott
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.)
Gelita AG
Original Assignee
Gelita AG
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 Gelita AG filed Critical Gelita AG
Publication of EP2806751A1 publication Critical patent/EP2806751A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose

Definitions

  • the present invention relates to a tooth-protecting sugar confectionery based on a gelatin gel, which comprises about 1 to about 15 wt.% Gelatin.
  • Classic sugar confectionery based on a gelatin gel e.g. Gumdrops or gummy bears, besides the gelatin, comprise considerable amounts of sugar, i. E. in particular sucrose and also glucose, fructose and / or glucose syrup. It has long been known that these mono- and disaccharides, at least with regular consumption of the corresponding confectionery favor the development of caries, as they are degraded in the bacterial dental plaque to acids (especially lactic acid, acetic acid and propionic acid), which attack the enamel.
  • sugar i. E. in particular sucrose and also glucose, fructose and / or glucose syrup.
  • the invention is therefore based on the object to propose a tooth-preserving sugar confectionery based on a gelatin gel, which has no laxative effect and which can be well processed within the known for sugar confectionery production process.
  • the sugar confectionery trehalose and a resistant dextrin comprises.
  • Trehalose is a disaccharide in which two glucose units are linked by means of a 1,1-glycosidic bond. This binding can not or only to a limited extent be cleaved by the microorganisms in the bacterial plaque (in particular Streptococcus mutans), so that trehalose has demonstrably no cariogenic effect (see, for example, BT Neeta et al., Journal of Dentistry 28 (2000). 571-576). Furthermore, trehalose has no laxative effect.
  • the proportion of trehalose in the sugar confectionery product according to the invention is favorably in the range of up to about 30 wt.%, Preferably in the range of about 10 to about 27 wt.%. Within this range, the proportion of trehalose can be varied according to the desired sweetness of the product. In addition, it has been shown that at least up to a proportion of about 30% by weight the composition has a viscosity suitable for the casting process.
  • the proportion of trehalose in the sugar confectionery product according to the invention may also be more than about 14% by weight.
  • the tooth-protecting sugar confectionery comprises the smallest possible proportion of mono- or disaccharides, in particular less than about 10% by weight. It is particularly preferred if the sugar confectionery except trehalose comprises no further mono- or disaccharides by which the tooth-sparing properties of the sugar confectionery could be called into question.
  • the proportion of the resistant dextrin which is present in the sugar confectionery product according to the invention next to trehalose is preferably in the range of up to about 30% by weight, more preferably in the range of about 10 to about 26% by weight.
  • Resistant dextrins are oligosaccharides based on glucose units that can not or only to a small extent be degraded by the human organism (so-called soluble fiber).
  • Resistant dextrins are formed by a thermal and / or enzymatic treatment of starch, in contrast to the latter not only 1,1-glycosidic and 1,4-glycosidic bonds are present, but also 1,2-glycosidic and 1,3-glycosidic glycosidic.
  • the molecules of the resistant dextrin in the sugar confectionery according to the invention are each formed from about 8 to about 30 glucose units.
  • the resistant dextrin preferably comprises Nutriose ® which is sold by the company Roquette (France), in particular the product Nutriose ® FB06 (from wheat starch) or FM06 (from maize starch).
  • Resistant dextrins are also not cariogenic because they are not metabolized by the bacterial plaque microorganisms. In addition, despite their partial indigestibility, they have no laxative effect.
  • the sugar confectionery based on a gelatin gel comprises about 1 to about 15% by weight gelatin, this proportion preferably being about 5 to about 15% by weight, more preferably about 7 to about 12% by weight.
  • the gelatin beneficially has a bloom strength in the range of about 160 to about 300 grams of bloom.
  • the sugar confectionery further comprises a proportion of up to 25% by weight polydextrose.
  • polydextrose is a synthetic polysaccharide made from glucose and sorbitol, in which there are 1,2-, 1,3-, 1,4- and 1,6-glycosidic bonds.
  • polydextrose has a moderate laxative effect, so that for this reason the proportion of about 25% by weight should not be exceeded.
  • the sugar confectionery according to the invention may contain further constituents which are known from the prior art, in particular edible acids, sweeteners, flavorings and / or dyes.
  • the sugar confectionery product according to the invention can also contain one or more sugar alcohols as a supplementary sweetener, more particularly in an amount of less than 10% by weight, preferably less than 5% by weight.
  • a preferred sugar alcohol is in particular xylitol, which is not only gentle on the teeth but even has an anticariogenic effect (see, for example, C. Hohmann, Pharmazeutician Science 38 (2007)).
  • the sugar confectionery of the invention is preferably selected from the group consisting of gummy candies (including gummy bears and jelly babies), marshmallows, chewy candies and lozenges.
  • the individual constituents of the sugar confectionery according to the invention are each tooth-friendly, and this is also true for the Zuckersdorfware itself.
  • a product can be called tooth-friendly or tooth-friendly, if the pH Value of the bacterial plaque does not fall below the limit of 5.7 during and within 30 minutes after consumption of the product.
  • This pH value can be measured by means of the so-called intraoral plaque pH telemetry (see T. Imfeid: Identification of Low Caries Risk Dietary Components, Monographs in Oral Science, Vol 11, S. Karger, Basel, 1983). , It could be shown that the sugar confectionery according to the present invention fulfills this requirement (see below).
  • two aqueous solutions are preferably prepared, one containing the gelatin and the other containing the trehalose and the resistant dextrin. After combining the two solutions into a casting solution, it is poured or extruded at 60 to 90 ° C. into a mold shape defining the shape of the sugar candy, these hollow shapes typically being formed in a bed of starch powder in the case of gumdrops (Mogul technology).
  • a casting solution for producing the sugar candy according to the invention has good processing properties from this point of view.
  • Fig. 1 and 2 pH telemetry diagrams with the course of the pH as a function of time.
  • gum candies having two different compositions were prepared from the components listed in the following Table 1 with the proportions by weight indicated in each case. Table 1
  • the components B were each mixed, boiled at 112 ° C to a dry matter content of about 84 wt.% And then cooled to 90 ° C.
  • Components A were dissolved at 60 ° C.
  • Components A and C were added sequentially to components B and a homogeneous casting solution was prepared.
  • the casting solution was poured into molds formed in a bed of starch powder, the casting solution being easy to process in all respects.
  • the gumdrops removed from the starch powder after drying for 48 hours at room temperature had a pleasant texture and texture (elastic and non-sticky) in the sensory evaluation.
  • partial crystallization was observed due to the relatively high proportion of trehalose, resulting in a texture similar to that of British Jelly Babies.
  • no crystallization of the trehalose or other constituents took place, and the texture corresponded to that of gummy bears, as described, for. B. are known in Germany.
  • the subjects on whom the tests were performed had a mandibular telemetry prosthesis with a miniature pH glass electrode installed in an interproximal space.
  • the prostheses were cleansed and the subjects instructed to maintain their normal eating habits during the 3 to 6 day test period, but to abstain from any oral hygiene in the lower jaw.
  • Non-removal of the prostheses allows undisturbed growth of bacterial dental plaques (plaques) on the membrane surfaces of the interdental installed electrodes.
  • the subjects then each rinsed with a sucrose solution (0.3 mol / l) by. This resulted in all cases in a significant decrease in the pH in the range between 4 and 5.
  • the electrode was neutralized by chewing paraffin.
  • FIG. 1 The complete course of the pH measured by pH telemetering as a function of time in minutes is shown in FIG. 1 for a gum donut according to Example 1 in a 5-day-old plaque and in FIG. 2 for a gum donut according to Example 2 in a 6-day-old plaque.
  • the hatched periods have the following meaning:

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Cosmetics (AREA)

Abstract

The present invention relates to a tooth-friendly sugar confectionery which is based on a gelatin gel and comprises approximately 1 to approximately 15% by weight gelatin, wherein the sugar confectionery comprises trehalose and a resistant dextrin.

Description

Zahnschonende Zuckersüßware  Tooth-saving sugar confectionery
Die vorliegende Erfindung betrifft eine zahnschonende Zuckersüßware auf Basis eines Gelatinegels, welche ca. 1 bis ca. 15 Gew.% Gelatine umfasst. The present invention relates to a tooth-protecting sugar confectionery based on a gelatin gel, which comprises about 1 to about 15 wt.% Gelatin.
Klassische Zuckersüßwaren auf Basis eines Gelatinegels, wie z.B. Gummibonbons oder Gummibärchen, umfassen neben der Gelatine erhebliche Mengen an Zucker, d .h. insbesondere Saccharose sowie Glucose, Fructose und/oder Glu- cosesirup. Es ist seit langem bekannt, dass diese Mono- und Disaccharide zumindest bei regelmäßigem Verzehr der entsprechenden Süßwaren die Entstehung von Karies begünstigen, da sie in den bakteriellen Zahnbelägen zu Säuren abgebaut werden (insbesondere Milchsäure, Essigsäure und Propionsäure), welche den Zahnschmelz angreifen. Classic sugar confectionery based on a gelatin gel, e.g. Gumdrops or gummy bears, besides the gelatin, comprise considerable amounts of sugar, i. E. in particular sucrose and also glucose, fructose and / or glucose syrup. It has long been known that these mono- and disaccharides, at least with regular consumption of the corresponding confectionery favor the development of caries, as they are degraded in the bacterial dental plaque to acids (especially lactic acid, acetic acid and propionic acid), which attack the enamel.
Es bestehen daher seit längerer Zeit Bestrebungen, zahnschonende oder zahnfreundliche Lebensmittel und Genussmittel anzubieten, die entweder überhaupt keine Bestandteile enthalten, die von den Mikroorganismen im Zahnbelag metabolisiert werden können, oder allenfalls in so geringen Mengen, dass keine kariogene Wirkung eintritt. Als Zuckeraustauschstoffe sind in diesem Zusammenhang die ebenfalls süß schmeckenden Zuckeralkohole wie z. B. Sorbit, Xylit und Maltit bekannt, die bereits in Produkten wie zahnschonenden Kaugummis und Hartkaramellen eingesetzt werden. Allerdings weisen diese Zuckeralkohole ab einer bestimmten Menge eine laxierende (abführende) Wirkung auf, so dass deren Verwendung in Zuckersüßwaren, die durchaus auch in größeren Mengen verzehrt werden (z. B. 100 g oder mehr), äußerst problematisch ist. Insbesondere Kinder reagieren in dieser Hinsicht oft empfindlich. Zudem müssen Produkte, die solche laxierenden Stoffe in einer Menge von mehr als 10 Gew.% enthalten, entsprechend gekennzeichnet werden. There are therefore for some time efforts to offer tooth-friendly or tooth-friendly foods and stimulants that contain either no ingredients at all, which can be metabolized by the microorganisms in the dental plaque, or at most in such small amounts that no cariogenic effect occurs. As sugar substitutes in this context, the sweet-tasting sugar alcohols such. B. sorbitol, xylitol and maltitol, which are already used in products such as tooth-preserving chewing gum and hard caramels. However, from a certain amount, these sugar alcohols have a laxative (laxative) effect, so that their use in sugar confectionery, which is certainly also consumed in larger quantities (eg 100 g or more), is extremely problematic. Especially children are often sensitive in this regard. In addition, products containing such laxatives in an amount greater than 10% by weight must be labeled accordingly.
Eine weitere Einschränkung ergibt sich aus der Tatsache, dass die normalerweise in Zuckersüßwaren auf Basis eines Gelatinegels enthaltenen Zucker nicht nur für den süßen Geschmack, sondern auch für die Konsistenz und Textur der Produkte mit verantwortlich sind . Ein Ersatz des Zuckers durch andere Substanzen führt hier häufig zu Änderungen, die von den Verbrauchern abgelehnt werden (z. B. ein Kleben an den Zähnen oder ein zu kurzer Biss). Another limitation stems from the fact that the sugars normally contained in gelatine-based sugar confectionery not only responsible for the sweet taste, but also for the consistency and texture of the products. Replacement of sugar with other substances often leads to changes that are rejected by consumers (eg sticking to the teeth or too short a bite).
Hinzu kommt, dass auch der Herstellungsprozess derartiger Zuckersüßwaren im Hinblick auf die Zucker enthaltenden Rezepturen optimiert ist, und ein Ersatz des Zuckers z.B. durch Zuckeralkohole in der Regel zu Problemen beim Gießprozess führt, da die Viskosität der Gießlösung ansteigt. In addition, the production process of such sugar confections is also optimized with respect to the sugar-containing formulations, and replacement of the sugar, e.g. sugar alcohols usually leads to problems in the casting process, since the viscosity of the casting solution increases.
Der Erfindung liegt daher die Aufgabe zugrunde, eine zahnschonende Zuckersüßware auf Basis eines Gelatinegels vorzuschlagen, die keine laxierende Wirkung aufweist und die im Rahmen des für Zuckersüßwaren bekannten Herstellungsverfahrens gut verarbeitet werden kann . The invention is therefore based on the object to propose a tooth-preserving sugar confectionery based on a gelatin gel, which has no laxative effect and which can be well processed within the known for sugar confectionery production process.
Diese Aufgabe wird bei der Zuckersüßware der eingangs genannten Art erfindungsgemäß dadurch gelöst, dass die Zuckersüßware Trehalose und ein resistentes Dextrin umfasst. This object is achieved in the sugar confectionery of the type mentioned in the present invention that the sugar confectionery trehalose and a resistant dextrin comprises.
Es wurde überraschenderweise festgestellt, dass durch eine Kombination von Trehalose und einem resistenten Dextrin eine zahnschonende Zuckersüßware erhalten werden kann, welche die oben genannten Anforderungen in vollem Umfang erfüllt. It has surprisingly been found that by a combination of trehalose and a resistant dextrin a tooth-preserving sugar confectionery can be obtained, which fully meets the above requirements.
Bei Trehalose handelt es sich um ein Disaccharid, in dem zwei Glucoseeinhei- ten mittels einer 1,1-glykosidischen Bindung verknüpft sind . Diese Bindung kann durch die Mikroorganismen im bakteriellen Zahnbelag (insbesondere Streptococcus mutans) nicht oder nur in geringem Umfang gespalten werden, so dass Trehalose nachweislich keine kariogene Wirkung hat (siehe z. B. T. Ne- ta et al ., Journal of Dentistry 28 (2000) 571-576). Des Weiteren liegt bei Trehalose auch keine laxierende Wirkung vor. Der Anteil an Trehalose bei der erfindungsgemäßen Zuckersüßware liegt günstigerweise im Bereich von bis zu ca. 30 Gew.%, bevorzugt im Bereich von ca. 10 bis ca. 27 Gew.%. Innerhalb dieses Bereichs kann der Anteil an Trehalose je nach gewünschter Süße des Produkts variiert werden kann. Zudem hat sich gezeigt, dass zumindest bis zu einem Anteil von ca. 30 Gew.% die Zusammensetzung eine für den Gießvorgang geeignete Viskosität aufweist. Trehalose is a disaccharide in which two glucose units are linked by means of a 1,1-glycosidic bond. This binding can not or only to a limited extent be cleaved by the microorganisms in the bacterial plaque (in particular Streptococcus mutans), so that trehalose has demonstrably no cariogenic effect (see, for example, BT Neeta et al., Journal of Dentistry 28 (2000). 571-576). Furthermore, trehalose has no laxative effect. The proportion of trehalose in the sugar confectionery product according to the invention is favorably in the range of up to about 30 wt.%, Preferably in the range of about 10 to about 27 wt.%. Within this range, the proportion of trehalose can be varied according to the desired sweetness of the product. In addition, it has been shown that at least up to a proportion of about 30% by weight the composition has a viscosity suitable for the casting process.
Bis zu einem Trehalosegehalt von ca. 14 Gew.% erfolgt auch nach längerer Lagerung der Zuckersüßware keine Kristallisation der Trehalose. Eine Kristallisation der Zuckerbestandteile wird bei den meisten bekannten Zuckersüßwaren auf Gelatinebasis (z. B. Gummibärchen) vermieden. Sie führt zu einer veränderten Textur, die von vielen Verbrauchern, die an diese Produkte gewöhnt sind, abgelehnt wird . Allerdings gibt es auch Gummibonbons mit teilweise auskristallisiertem Zucker, wie z.B. die in Großbritannien verbreiteten Jelly Babies. Zur Herstellung entsprechender Produkte kann der Anteil an Trehalose bei der erfindungsgemäßen Zuckersüßware auch mehr als ca. 14 Gew.% betragen . Up to a trehalose content of about 14% by weight, no crystallization of the trehalose takes place even after prolonged storage of the sugar candy. Crystallization of the sugar components is avoided in most known gelatin based sugar confections (eg gummy bears). It leads to a changed texture, which is rejected by many consumers who are used to these products. However, there are also gum candies with partially crystallized sugar, e.g. the jelly babies spread in the UK. For the preparation of corresponding products, the proportion of trehalose in the sugar confectionery product according to the invention may also be more than about 14% by weight.
Günstigerweise umfasst die zahnschonende Zuckersüßware abgesehen von Trehalose einen möglichst geringen Anteil an Mono- oder Disacchariden, insbesondere weniger als ca. 10 Gew.%. Besonders bevorzugt ist es, wenn die Zuckersüßware außer Trehalose keine weitere Mono- oder Disaccharide umfasst, durch die die zahnschonenden Eigenschaften der Zuckersüßware in Frage gestellt werden könnten. Conveniently, apart from trehalose, the tooth-protecting sugar confectionery comprises the smallest possible proportion of mono- or disaccharides, in particular less than about 10% by weight. It is particularly preferred if the sugar confectionery except trehalose comprises no further mono- or disaccharides by which the tooth-sparing properties of the sugar confectionery could be called into question.
Der Anteil des resistenten Dextrins, das neben Trehalose in der erfindungsgemäßen Zuckersüßware enthalten ist, liegt bevorzugt im Bereich von bis zu ca. 30 Gew.%, weiter bevorzugt im Bereich von ca. 10 bis ca. 26 Gew.%. The proportion of the resistant dextrin which is present in the sugar confectionery product according to the invention next to trehalose is preferably in the range of up to about 30% by weight, more preferably in the range of about 10 to about 26% by weight.
Oberhalb eines Anteils von ca. 30 Gew.% kann es beim Erhitzen im Zuge des Herstellungsverfahrens zu einem Karamellisieren kommen sowie zu einer zu hohen Klebrigkeit. Diese Klebrigkeit beeinträchtigt sowohl die Handhabung der Zuckersüßware (Festkleben aneinander bzw. an der Verpackung) als auch deren Textur (unangenehmes Kleben an den Zähnen). Bei resistenten Dextrinen handelt es sich um Oligosaccharide auf Basis von Glucoseeinheiten, die vom menschlichen Organismus nicht oder nur zu einem geringen Anteil abgebaut werden können (so genannte lösliche Ballaststoffe). Resistente Dextrine entstehen durch eine thermische und/oder enzymatische Behandlung von Stärke, wobei im Gegensatz zu letzterer nicht nur 1,1-glykosi- dische und 1,4-glykosidische Bindungen vorhanden sind, sondern auch 1,2- glykosidische und 1,3-glykosidische. Above a proportion of about 30% by weight, heating in the course of the production process may lead to caramelization and too high a stickiness. This stickiness affects both the handling of the sugar confectionery (sticking to each other or on the packaging) and their texture (unpleasant sticking to the teeth). Resistant dextrins are oligosaccharides based on glucose units that can not or only to a small extent be degraded by the human organism (so-called soluble fiber). Resistant dextrins are formed by a thermal and / or enzymatic treatment of starch, in contrast to the latter not only 1,1-glycosidic and 1,4-glycosidic bonds are present, but also 1,2-glycosidic and 1,3-glycosidic glycosidic.
Günstigerweise sind die Moleküle des resistenten Dextrins bei der erfindungsgemäßen Zuckersüßware jeweils aus ca. 8 bis ca. 30 Glucoseeinheiten gebildet. Das resistente Dextrin umfasst vorzugsweise Nutriose®, welches von der Firma Roquette (Frankreich) angeboten wird, insbesondere das Produkt Nutriose® FB06 (aus Weizenstärke) bzw. FM06 (aus Maisstärke). Conveniently, the molecules of the resistant dextrin in the sugar confectionery according to the invention are each formed from about 8 to about 30 glucose units. The resistant dextrin preferably comprises Nutriose ® which is sold by the company Roquette (France), in particular the product Nutriose ® FB06 (from wheat starch) or FM06 (from maize starch).
Resistente Dextrine sind, da sie von den Mikroorganismen des bakteriellen Zahnbelags nicht metabolisiert werden, ebenfalls nicht kariogen. Darüber hinaus weisen sie trotz ihrer teilweisen Unverdaulichkeit keine laxierende Wirkung auf. Resistant dextrins are also not cariogenic because they are not metabolized by the bacterial plaque microorganisms. In addition, despite their partial indigestibility, they have no laxative effect.
Erfindungsgemäß umfasst die Zuckersüßware auf Basis eines Gelatinegels ca. 1 bis ca. 15 Gew.% Gelatine, wobei dieser Anteil bevorzugt ca. 5 bis ca. 15 Gew.% beträgt, weiter bevorzugt ca. 7 bis ca. 12 Gew.%. Die Gelatine weist günstigerweise eine Bloom-Stärke im Bereich von ca. 160 bis ca. 300 g Bloom auf. According to the invention, the sugar confectionery based on a gelatin gel comprises about 1 to about 15% by weight gelatin, this proportion preferably being about 5 to about 15% by weight, more preferably about 7 to about 12% by weight. The gelatin beneficially has a bloom strength in the range of about 160 to about 300 grams of bloom.
Gemäß einer weiteren Ausführungsform der Erfindung umfasst die Zuckersüßware ferner einen Anteil von bis zu 25 Gew.% Polydextrose. In diesem Fall kann der Anteil an resistentem Dextrin entsprechend reduziert werden. Bei Polydextrose handelt es sich um ein synthetisches Polysaccharid, das aus Gluco- se und Sorbit hergestellt wird, und in dem sowohl 1,2-, 1,3-, 1,4- als auch 1,6-glykosidische Bindungen vorliegen. Im Gegensatz zu resistentem Dextrin weist Polydextrose eine mäßige laxierende Wirkung auf, so dass aus diesem Grund der Anteil von ca. 25 Gew.% nicht überschritten werden sollte. Neben Gelatine, Trehalose und dem resistenten Dextrin kann die erfindungsgemäße Zuckersüßware weitere Bestandteile enthalten, die aus dem Stand der Technik bekannt sind, insbesondere Genusssäuren, Süßstoffe, Aromastoffe und/oder Farbstoffe. According to a further embodiment of the invention, the sugar confectionery further comprises a proportion of up to 25% by weight polydextrose. In this case, the proportion of resistant dextrin can be reduced accordingly. Polydextrose is a synthetic polysaccharide made from glucose and sorbitol, in which there are 1,2-, 1,3-, 1,4- and 1,6-glycosidic bonds. In contrast to resistant dextrin, polydextrose has a moderate laxative effect, so that for this reason the proportion of about 25% by weight should not be exceeded. In addition to gelatin, trehalose and the resistant dextrin, the sugar confectionery according to the invention may contain further constituents which are known from the prior art, in particular edible acids, sweeteners, flavorings and / or dyes.
Des Weiteren kann die erfindungsgemäße Zuckersüßware als ergänzendes Süßungsmittel auch einen oder mehrere Zuckeralkohole enthalten, und zwar insbesondere in einer Menge von weniger als 10 Gew.%, bevorzugt weniger als 5 Gew.%. Bei diesen Mengen ist im Wesentlichen keine laxierende Wirkung zu befürchten, so dass eine entsprechende Kennzeichnung des Produkts laut gesetzlichen Vorgaben unterbleiben kann. Ein bevorzugter Zuckeralkohol ist insbesondere Xylitol, das nicht nur zahnschonend ist, sondern sogar eine anti- kariogene Wirkung aufweist (siehe z. B. C. Hohmann, Pharmazeutische Zeitung 38 (2007)). Furthermore, the sugar confectionery product according to the invention can also contain one or more sugar alcohols as a supplementary sweetener, more particularly in an amount of less than 10% by weight, preferably less than 5% by weight. Essentially no laxative effect is to be feared with these quantities, so that a corresponding labeling of the product according to legal requirements can be omitted. A preferred sugar alcohol is in particular xylitol, which is not only gentle on the teeth but even has an anticariogenic effect (see, for example, C. Hohmann, Pharmazeutische Zeitung 38 (2007)).
Die erfindungsgemäße Zuckersüßware ist vorzugsweise ausgewählt aus der Gruppe bestehend aus Gummibonbons (einschließlich Gummibärchen und Jelly Babies), Marshmallows, Kaubonbons und Pastillen. The sugar confectionery of the invention is preferably selected from the group consisting of gummy candies (including gummy bears and jelly babies), marshmallows, chewy candies and lozenges.
Die einzelnen Bestandteile der erfindungsgemäßen Zuckersüßware sind jeweils zahnschonend, und dies gilt nachweislich auch für die Zuckersüßware selbst. Gemäß einer allgemein anerkannten Definition, die in der Schweiz auch durch gesetzliche Verordnungen geregelt ist, kann ein Produkt als zahnschonend oder zahnfreundlich bezeichnet werden, wenn der pH-Wert des bakteriellen Zahnbelags (Plaque) während und innerhalb von 30 min nach dem Verzehr des Produkts nicht unter den Grenzwert von 5,7 absinkt. Dieser pH-Wert kann mittels der so genannten intraoralen Plaque-pH-Telemetrie gemessen werden (siehe T. Imfeid : Identification of Low Caries Risk Dietary Components. Mono- graphs in Oral Science, Vol. 11, S. Karger, Basel, 1983). Es konnte gezeigt werden, dass die Zuckersüßwaren gemäß der vorliegenden Erfindung diese Voraussetzung erfüllen (siehe unten). Zur Herstellung der erfindungsgemäßen Zuckersüßware werden bevorzugt zwei wässrige Lösungen hergestellt, wobei eine Lösung die Gelatine enthält und die andere Lösung die Trehalose und das resistente Dextrin. Nach dem Vereinigen der beiden Lösungen zu einer Gießlösung wird diese bei 60 bis 90 °C in eine die Gestalt der Zuckersüßware definierende Hohlform gegossen oder extrudiert, wobei diese Hohlformen im Fall von Gummibonbons typischerweise in einem Bett aus Stärkepulver gebildet sind (Mogul-Technologie). The individual constituents of the sugar confectionery according to the invention are each tooth-friendly, and this is also true for the Zuckersüßware itself. According to a generally accepted definition, which is regulated in Switzerland by statutory regulations, a product can be called tooth-friendly or tooth-friendly, if the pH Value of the bacterial plaque does not fall below the limit of 5.7 during and within 30 minutes after consumption of the product. This pH value can be measured by means of the so-called intraoral plaque pH telemetry (see T. Imfeid: Identification of Low Caries Risk Dietary Components, Monographs in Oral Science, Vol 11, S. Karger, Basel, 1983). , It could be shown that the sugar confectionery according to the present invention fulfills this requirement (see below). To produce the sugar confectionery according to the invention, two aqueous solutions are preferably prepared, one containing the gelatin and the other containing the trehalose and the resistant dextrin. After combining the two solutions into a casting solution, it is poured or extruded at 60 to 90 ° C. into a mold shape defining the shape of the sugar candy, these hollow shapes typically being formed in a bed of starch powder in the case of gumdrops (Mogul technology).
Um die Gießlösung mit den zur Verfügung stehenden Maschinen mit einer ausreichenden Geschwindigkeit verarbeiten zu können, darf deren Viskosität nicht zu hoch sein. Eine Gießlösung zur Herstellung der erfindungsgemäßen Zuckersüßware weist unter diesem Gesichtspunkt gute Verarbeitungseigenschaften auf. In order to be able to process the casting solution with the available machines at a sufficient speed, its viscosity must not be too high. A casting solution for producing the sugar candy according to the invention has good processing properties from this point of view.
Diese und weitere Vorteile der Erfindung werden anhand der nachfolgenden Beispiele unter Bezugnahme auf die Figuren näher erläutert. These and further advantages of the invention will be explained in more detail with reference to the following examples with reference to the figures.
Es zeigen im Einzelnen : They show in detail:
Fig. 1 und 2 : pH-Telemetrie-Diagramme mit dem Verlauf des pH-Wertes in Abhängigkeit von der Zeit. Fig. 1 and 2: pH telemetry diagrams with the course of the pH as a function of time.
Beispiele Examples
Herstellung von Gummibonbons Production of gumdrops
Als Beispiele für erfindungsgemäße Zuckersüßwaren wurden Gummibonbons mit zwei verschiedenen Zusammensetzungen aus den in der folgenden Tabelle 1 aufgeführten Komponenten mit den jeweils angegebenen Gewichtsanteilen hergestellt. Tabelle 1 As examples of sugar confectionery according to the invention, gum candies having two different compositions were prepared from the components listed in the following Table 1 with the proportions by weight indicated in each case. Table 1
Die Komponenten B wurden jeweils gemischt, bei 112 °C bis zu einer Trockensubstanz von ca. 84 Gew.% eingekocht und anschließend auf 90 °C abgekühlt. Die Komponenten A wurden bei 60 °C gelöst. Die Komponenten A und C wurden nacheinander zu den Komponenten B hinzugegeben und eine homogene Gießlösung hergestellt. The components B were each mixed, boiled at 112 ° C to a dry matter content of about 84 wt.% And then cooled to 90 ° C. Components A were dissolved at 60 ° C. Components A and C were added sequentially to components B and a homogeneous casting solution was prepared.
Zur Herstellung der Gummibonbons wurde die Gießlösung in Hohlformen gegossen, die in einem Bett aus Stärkepulver gebildet waren, wobei sich die Gießlösung in jeder Hinsicht gut verarbeiten ließ. Die nach 48stündigem Trocknen bei Raumtemperatur aus dem Stärkepulver entfernten Gummibonbons wiesen bei der sensorischen Beurteilung eine angenehme Konsistenz und Textur auf (elastisch und nicht klebrig). Bei den Gummibonbons gemäß Beispiel 1 wurde aufgrund des relativ hohen Anteils an Tre- halose eine teilweise Kristallisation beobachtet, was zu einer Textur führte, die derjenigen von britischen Jelly Babies ähnelt. Bei den Gummibonbons gemäß Beispiel 2 erfolgte keinerlei Kristallisation der Trehalose oder anderer Bestandteile, und die Textur entsprach derjenigen von Gummibärchen, wie sie z. B. in Deutschland bekannt sind . To prepare the gumdrops, the casting solution was poured into molds formed in a bed of starch powder, the casting solution being easy to process in all respects. The gumdrops removed from the starch powder after drying for 48 hours at room temperature had a pleasant texture and texture (elastic and non-sticky) in the sensory evaluation. In the gumdrops of Example 1, partial crystallization was observed due to the relatively high proportion of trehalose, resulting in a texture similar to that of British Jelly Babies. In the gumdrops according to Example 2, no crystallization of the trehalose or other constituents took place, and the texture corresponded to that of gummy bears, as described, for. B. are known in Germany.
Nachweis der zahnschonenden Eigenschaften Proof of tooth-preserving properties
Die zahnschonenden Eigenschaften der Gummibonbons gemäß den obigen Beispielen wurden mittels intraoraler Plaque-pH-Telemetrie untersucht. The tooth preserving properties of the gumdrops according to the above examples were examined by intraoral plaque pH telemetry.
Die Probanden, an denen die Untersuchungen durchgeführt wurden, besaßen eine Unterkiefer-Telemetrieprothese mit einer in einem Interproximalraum eingebauten Miniatur-pH-Glaselektrode. Die Prothesen wurden gereinigt eingesetzt und die Probanden angewiesen, während der Testdauer von 3 bis 6 Tagen ihre normalen Essgewohnheiten beizubehalten, sich jedoch jeglicher Mundhygiene im Unterkiefer zu enthalten. Die Nichtentfernung der Prothesen erlaubt ein ungestörtes Wachstum von bakteriellen Zahnbelägen (Plaques) auf den Membran-Oberflächen der interdental eingebauten Elektroden. The subjects on whom the tests were performed had a mandibular telemetry prosthesis with a miniature pH glass electrode installed in an interproximal space. The prostheses were cleansed and the subjects instructed to maintain their normal eating habits during the 3 to 6 day test period, but to abstain from any oral hygiene in the lower jaw. Non-removal of the prostheses allows undisturbed growth of bacterial dental plaques (plaques) on the membrane surfaces of the interdental installed electrodes.
Währens des eigentlichen Tests wurde von den Probanden jeweils ein Gummibonbon verzehrt und der pH-Wert während des Verzehrs und in den 30 min danach erfasst. Bei beiden Gummibonbons (Beispiele 1 und 2) zeigte sich dabei, dass unabhängig vom Alter des Plaques (3, 4, 5 bzw. 6 Tage) der pH-Wert in keinem Fall unter den Grenzwert von 5,7 absank. During the actual test, the volunteers each consumed one gummi candy and recorded the pH value during consumption and within 30 minutes thereafter. Both gumdrops (Examples 1 and 2) showed that, regardless of the age of the plaque (3, 4, 5 or 6 days), the pH never dropped below the limit of 5.7.
Als Positivkontrolle führten die Probanden im Anschluss jeweils eine Spülung mit einer Saccharose-Lösung (0,3 mol/l) durch. Dies führte in allen Fällen zu einem deutlichen Absinken des pH-Wertes in den Bereich zwischen 4 und 5. Vor und nach dem Test sowie zwischen dem Verzehr des Gummibonbons und dem Spülen mit Saccharose-Lösung wurde die Elektrode durch das Kauen von Paraffin neutralisiert. As a positive control, the subjects then each rinsed with a sucrose solution (0.3 mol / l) by. This resulted in all cases in a significant decrease in the pH in the range between 4 and 5. Before and after the test, and between the consumption of the gumdrop and the rinsing with sucrose solution, the electrode was neutralized by chewing paraffin.
Der vollständige Verlauf des bei der pH-Telemetrie gemessenen pH-Wertes in Abhängigkeit von der Zeit in Minuten ist in der Fig . 1 für ein Gummibonbon gemäß Beispiel 1 bei einem 5 Tage alten Plaque und in der Fig. 2 für ein Gummibonbon gemäß Beispiel 2 bei einem 6 Tage alten Plaque dargestellt. Dabei haben die schraffierten Zeiträume jeweils folgende Bedeutung : The complete course of the pH measured by pH telemetering as a function of time in minutes is shown in FIG. 1 for a gum donut according to Example 1 in a 5-day-old plaque and in FIG. 2 for a gum donut according to Example 2 in a 6-day-old plaque. The hatched periods have the following meaning:
A: Kauen von Paraffin A: Chewing paraffin
B: Verzehr des Gummibonbons  B: Consuming the gumdrop
C: Spülung mit Saccharose-Lösung  C: rinsing with sucrose solution
Durch die pH-Telemetrie konnte eindeutig belegt werden, dass die Zuckersüßwaren gemäß der vorliegenden Erfindung zahnschonend sind. By pH telemetry could be clearly demonstrated that the sugar confectionery according to the present invention are tooth-friendly.

Claims

P a t e n t a n s p r ü c h e Patent claims
1. Zahnschonende Zuckersüßware auf Basis eines Gelatinegels, welche ca. 1. Tooth-protecting sugar confectionery based on a gelatin gel, which approx.
1 bis ca. 15 Gew.% Gelatine umfasst, dadurch gekennzeichnet, dass die Zuckersüßware Trehalose und ein resistentes Dextrin umfasst.  1 to about 15% by weight gelatin, characterized in that the sugar confectionery comprises trehalose and a resistant dextrin.
2. Zahnschonende Zuckersüßware nach Anspruch 1, wobei der Anteil an Trehalose im Bereich von bis zu ca. 30 Gew.% liegt, bevorzugt im Bereich von ca. 10 bis ca. 27 Gew.%. 2. Tooth-protecting sugar confectionery product according to claim 1, wherein the proportion of trehalose in the range of up to about 30 wt.% Is, preferably in the range of about 10 to about 27 wt.%.
3. Zahnschonende Zuckersüßware nach Anspruch 1 oder 2, wobei die Zuckersüßware abgesehen von Trehalose weniger als ca. 10 Gew.% an Mono- oder Disacchariden umfasst. 3. Tooth-protecting sugar confectionery product according to claim 1 or 2, wherein the sugar confectionery, apart from trehalose, comprises less than about 10% by weight of mono- or disaccharides.
4. Zahnschonende Zuckersüßware nach Anspruch 3, wobei die Zuckersüßware außer Trehalose keine weiteren Mono- oder Disaccharide umfasst. 4. Tooth-protecting sugar confectionery product according to claim 3, wherein the sugar confectionery except trehalose comprises no further mono- or disaccharides.
5. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei der Anteil des resistenten Dextrins im Bereich von bis zu ca. 30 Gew.% liegt, bevorzugt im Bereich von ca. 10 bis ca. 26 Gew.%. 5. Tooth-protecting sugar confectionery product according to one of the preceding claims, wherein the proportion of the resistant dextrin in the range of up to about 30 wt.% Is, preferably in the range of about 10 to about 26 wt.%.
6. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei die Moleküle des resistenten Dextrins jeweils aus ca. 8 bis ca. 30 Glucoseeinheiten gebildet sind . 6. Tooth-protecting sugar confectionery product according to one of the preceding claims, wherein the molecules of the resistant dextrin are each formed from about 8 to about 30 glucose units.
7. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei das resistente Dextrin Nutriose® umfasst, insbesondere Nutriose® 06 . 7. tooth friendly sugar confectionery according to any one of the preceding claims, wherein the resistant dextrin Nutriose ® comprises, in particular Nutriose ® 06th
8. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei die Zuckersüßware ferner einen Anteil von bis zu ca. 25 Gew.% Polydextrose umfasst. 8. Tooth-preserving sugar confectionery according to any of the preceding claims, wherein the sugar confectionery further comprises a proportion of up to about 25 wt.% Polydextrose.
9. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei die Zuckersüßware ferner Genusssäuren, Süßstoffe, Aromastoffe und/oder Farbstoffe umfasst. A tooth-friendly sugar confectionery product according to any one of the preceding claims, wherein the sugar confectionery further comprises beneficial acids, sweetening, flavoring and / or coloring agents.
10. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei die Zuckersüßware ferner einen oder mehrere Zuckeralkohole umfasst, insbesondere in einer Menge von weniger als 10 Gew.%. 10. Tooth-protecting sugar confectionery according to one of the preceding claims, wherein the sugar confectionery further comprises one or more sugar alcohols, in particular in an amount of less than 10 wt.%.
11. Zahnschonende Zuckersüßware nach Anspruch 10, wobei der Zuckeralkohol Xylitol umfasst. The tooth-preserving sugar confectionery of claim 10, wherein the sugar alcohol comprises xylitol.
12. Zahnschonende Zuckersüßware nach einem der vorangehenden Ansprüche, wobei die Zuckersüßware ausgewählt ist aus der Gruppe bestehend aus Gummibonbons, Marshmallows, Kaubonbons und Pastillen. A tooth-preserving sugar confectionery product according to any one of the preceding claims, wherein the sugar confectionery is selected from the group consisting of gummy candies, marshmallows, chewy candies and lozenges.
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