Method of preparation of chewy candies comprising crystalline allulose particles

Patent metadata

Field	Value
Publication number	US-11369124-B2
Application number	US-201716079261-A
Country	US
Kind code	B2
Filing date	Feb 22, 2017
Priority date	Feb 23, 2016
Publication date	Jun 28, 2022
Grant date	Jun 28, 2022

Abstract

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

First claim

The invention claimed is:

1. Process of preparation of a chewing candy comprising allulose and soluble dietary fibers, comprising:
providing or preparing a blend comprising a 40/60 to 60/40 ratio by weight of allulose and soluble dietary fiber blended in a mixer or a puller,
after providing or preparing the blend, seeding the blend with 10 to 20% by weight of a total dry weight of the candy of crystalline allulose particles having a mean size below 100 μm, and
mixing at a temperature between 20 and 45° C., during 10 minutes to 30 minutes.

2. Process according to claim 1 , wherein the soluble dietary fiber is selected from the group consisting of branched maltodextrin, indigestible dextrins, saccharide oligomers, polydextrose and fructooligosaccharides.

3. Process according to claim 2 , wherein the soluble dietary fiber is branched maltodextrins.

4. Process according to claim 1 , wherein the seeding of the blend is done by adding crystalline allulose in two steps.

5. Process according to claim 1 , wherein the seeding of the blend with crystalline allulose is done at a temperature of between 30 and 40° C.

6. Process according to claim 1 , wherein the seeding of the blend is done by adding crystalline allulose in two steps with a single mixing step of less than 30 minutes.

7. Process according to claim 6 , wherein the seeding of the blend is done by adding 20% allulose in two steps in single mixing in 20 minutes.

8. Process according to claim 1 , wherein the seeding of the blend is done by adding crystalline allulose in two steps with two mixing steps of 10-20 minutes each and 20-30 minutes in total.

9. Process according to claim 8 , wherein the seeding of the blend is done by adding, in total, 20% by weight of the total dry weight of the candy of crystalline allulose in two steps in double mixing of 10 minutes each.

Assignees

• Roquette Freres

Inventors

• Lagache Sylvie
• Zhou Liuming

Classifications

• A23L33/21

  Addition of substantially indigestible substances, e.g. dietary fibres · CPC title

• A23G3/38 Primary

  Sucrose-free products · CPC title

• A23G3/0006

  Manufacture or treatment of liquids, pastes, creams, granules, shred or powder · CPC title

• A23V2200/132

  Sugar replacer · CPC title

• A23G3/48

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) · CPC title