WO2018033681A1

WO2018033681A1 - Low-sugar chewing gum

Info

Publication number: WO2018033681A1
Application number: PCT/FR2017/052231
Authority: WO
Inventors: Sylvie Lagache; Marie DELAHOUSSE
Original assignee: Roquette Freres
Priority date: 2016-08-17
Filing date: 2017-08-11
Publication date: 2018-02-22
Also published as: FR3055086A1

Abstract

The subject matter of the present invention is a low-sugar content chewing gum, more particularly, a low-sugar chewing gum or sweet. The invention further relates to the use of malto-oligosaccharides to replace some of the sugar contained in a chewing gum, more particularly, a chewing gum or a sweet.

Description

CHEESE PULP WITH REDUCED SUGAR CONTENT

The present invention relates to a new confectionery, more particularly a chewing dough having a reduced sugar content, compared to conventional confectionery. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in a chewing dough and / or to reduce the% DP1-DP2 of a chewing dough.

Although the pleasure of sweetness is still very much alive, many consumers want to avoid the problems associated with the consumption of sugars such as obesity, diabetes etc.

It is for this purpose that the confectioners have been led to develop low-sugar or sugar-free formulations. Nevertheless reformulation of food, and especially confectionery, is not an easy task. In addition to sweetness, sugar has important technological functions such as volume, mouthfeel, viscosity and storage, which must be considered when it is substituted in foods. One of the major difficulties that formulators of sugar-reduced or sugar-free confectionery can not avoid is that of successfully producing products that are in all respects similar to traditional products to the point of mistaking them, without having significantly modify or complicate the facilities and procedures in place in the industries.

A solution to replace the sweet taste brought by sugar is the use of polyols sometimes called sugar-alcohols. These polyols bring volume and taste sweet close to sugar. This is called a charge sweetener. These polyols are low in calories and furthermore have the advantage of being non-cariogenic. However, the incorporation of a large amount of polyol in a food is not desirable because it causes digestive inconveniences. Thus, a food product that contains more than 10% by weight of polyols should display on the packaging the following statement: "excessive consumption may have laxative effects". In addition, the cost of the polyols is high.

Other bulking agents bring volume but not a very sweet taste. This is the case of dietary fiber.

By dietary fiber is meant parts of plant origin which are not hydrolysed by enzymes during the digestion process. These are residual substances from the cell wall or plant cytoplasm, consisting of complex mixtures of carbohydrates, which have been identified as non-starch polysaccharides.

Among the dietary fibers, insoluble fibers are distinguished from water-soluble fibers. Oats, barley, fruits, fresh vegetables and pulses (beans, lentils, chickpeas) are good sources of soluble fiber, while whole grains and wholewheat are high in insoluble fiber. Insoluble fibers, such as cellulose, resistant starches, corn (duff) or soybean fiber, have an essentially mechanical role in the gastrointestinal tract. They are only very slightly fermented by the colonic flora and contribute to the reduction of the intestinal transit time by the effect of ballast. Insoluble fiber helps to prevent constipation by increasing stool weight and reducing the duration of intestinal transit.

Soluble fibers, such as pectin and inulin, which are not digestible by the intestinal enzymes of humans or animals, are fermented by the colonic flora. This fermentation releases short-chain fatty acids into the colon, which in turn reduces the pH of the colon and consequently limits the development of pathogenic bacteria and stimulates the development of beneficial bacteria.

Glucose polymers are soluble fibers well tolerated by the body and are conventionally manufactured industrially by hydrolysis of natural or hybrid starches and their derivatives. These starch hydrolysates (dextrins, pyrodextrins, etc.) are thus produced by acid or enzymatic hydrolysis of starch from cereals or tubers. They are in fact made of a mixture of glucose and glucose polymers of very varied molecular weights. Said hydrolysates have a wide distribution of saccharides containing both linear structures (1-4 -sidic linkages) and branched (1-6 -sidic linkages).

Maltodextrins are an example of glucose polymer frequently used in the food industry because they have a neutral taste that does not distort the product in which they are incorporated.

The Applicant Company itself has also described in its patent application EP 1 006 128 branched maltodextrins having between 22% and 35% of 1-6 saccharide bonds (of both type a and β), a reducing sugar content. less than 20%, a polymolecularity index of less than 5 and a number-average molecular weight Mn of not more than 4500 g / mol. These branched maltodextrins, marketed by the Applicant under the name of NUTRIOSE®, have above all a character of indigestibility which has the effect of reducing their caloric power, by preventing their assimilation in the small intestine; they are therefore essentially a source of indigestible fiber.

The Applicant Company has also described and protected in its patent application WO 2013/128121 hyperbranched maltodextrins of low molecular weight, ie having an equivalent dextrose (DE) of between 8 and 15 and a molecular weight Mw of between 1700 and 3000 Daltons, characterized by a content of saccharide bonds 1-6 (both of type a and β) of between 30% and 45%, a soluble indigestible fiber content of between 75% and 100% (according to the AOAC method N ° 2001- 03) and remarkable hypoglycemic properties, which they translate in vitro as in situ, by a limiting effect vis-à-vis the digestion of standard maltodextrins.

Furthermore, the products marketed under the names PROMITOR (Tate & Lyle), STA-LITE (Tate & Lyle), FIBERSOL (MATSUTANI) and LITESSE (DUPONT DANISCO) are all known products which are all products based on polysaccharides, more or less rich in fiber.

The Applicant, in particular in its patent EP 1,245,579, had already proposed to prepare low-sugar confectionery by replacing a portion of the sugar (generally a mixture of glucose syrup and sucrose) with a mixture of polyols and branched maltodextrins such as as described in patent EP 1 006 128. However, confectionery reduced in sugars thus obtained, especially soft gums, still had a texture too far removed from that of standard chewing pastes, that is, prepared with sucrose.

In its patent application EP 16155976, the Applicant has developed a novel soluble fiber maltooligosaccharides having a content of 1-4 bonds between 65% and 83% of the total number of 1-4 bonds, a ratio of the number total of 1-4 bonds over the total number of 1-6 bonds greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

With this new soluble fiber, sugar-reduced cheeses can be made according to conventional methods, obtaining products having a taste, appearance and texture equivalent to those of a reference chewing paste.

The present invention therefore relates to a chewing paste comprising 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides relative to the total weight of the chewing paste, said maltooligosaccharides having a content of 1-4 bonds. between 65% and 83% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of 1-6 bonds greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of saccharide bonds 1-6.

Another subject of the invention is a chewing paste comprising 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides, relative to the total weight of the chewing paste, said maltooligosaccharides being capable of being obtained according to the method comprising the following steps: a) providing an aqueous solution of at least 2 carbohydrates, characterized in that from 40% to 95% of the dry weight of said solution is maltose,

b) bringing the aqueous solution resulting from step a) in the presence of at least one polyol, and at least one mineral or organic acid,

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight, d) carrying out a heat treatment on the aqueous solution resulting from step b ) or optionally of step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar.

The invention also relates to a method of manufacturing a chewing paste comprising the steps of:

- preparing a mixture comprising water, glucose syrup, sucrose, fat, an emulsifier and maltooligosaccharides as defined herein;

heating said mixture to a temperature between 100 ° C and 150 ° C until the desired dry matter;

adding to said mixture at least one gelling agent;

aerating, crystallizing or extruding said mixture; shaping the cooked mixture to obtain said chewing paste;

said chewing dough comprising 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides according to the present invention based on the weight of the chewing dough. The invention also relates to the use of maltooligosaccharides according to the present invention to replace a portion of the sugars contained in a chewing paste and / or to reduce the% DP1-DP2 of a chewing paste.

detailed description

The term "chewing dough" in the present application must be interpreted as denoting chewy doughs but also caramels and more particularly soft caramels, toffees, fudges and crystallized layers with fruit flavors sandwiched in the cheeses. chewing gums.

Unlike chewing gums, the chewing dough according to the present invention dissolves completely in the mouth after chewing and leaves no non-consumable residue.

The chewing dough according to the present invention has, like traditional chews, a soft, non-tacky and melting texture as opposed to cooked sugars.

The fondant of chewing dough according to the present invention, such as standard chews, is at least partly due to the fat contained therein.

The chewing dough according to the present invention is in fact generally obtained by cooking a mixture of sucrose and glucose syrup which has been added fat.

The melting and soft texture of the chewing paste according to the invention is also due to the specific process used to manufacture said chewing paste.

In particular, the cooked mass of the chewing paste is either aerated to lighten it by one of the processes well known confectioners, either crystallized in the presence of a primer or extruded.

The chewing dough of the present invention comprises fat.

According to a preferred embodiment of the present application, the chewing paste comprises from 4 to 20% by weight of fat relative to the total weight of the chewing dough.

According to one embodiment of the present invention, the chewing dough comprises 4 to 12% by weight, preferably 6 to 8% by weight of fat, relative to the total weight of the chewing dough. This is particularly the case when the chewing dough object of the present invention is a chewing dough type "Regalad Krema ®" or type "Carambar fruit".

According to another embodiment of the present invention, the chewing dough comprises 6 to 20% by weight of fat. This is particularly the case when the chewing dough object of the present invention is a caramel.

The fats introduced into the chewing dough may in particular be animal fats and / or vegetable fats, hydrogenated or not. Preferably, the fat is a non-hydrogenated vegetable fat, such as Creamelt ™ 600 fat sold by the IOI group.

According to one variant of the present invention, the chewing paste may comprise, in place of the fat mentioned above, a substitute as described in the application WO2016 / 001191 of the Applicant.

The chewable object of the present invention comprises 5 to 60% by weight, preferably 10 to 60% by weight, for example 25 to 45% by weight of maltooligosaccharides relative to the total weight of the chewing dough.

The term "maltooligosaccharides" refers here to saccharides comprising at least 3 saccharide units, that is to say for example to saccharides having a degree of polymerization DP of between 3 and 30, said saccharides comprising at least one carbohydrate which is maltose.

The maltooligosaccharides used in the present invention have a 1-4 linkage content of between 65% and 83% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of 1-4 bonds. 6 greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

The maltooligosaccharides may in particular have a fiber content of between 50 and 70% by weight, preferably 55 to 65% by weight.

According to a preferred variant, the maltooligosaccharides have a content of 1-4 bonds ranging from 66% to 81% of the total number of 1-4 bonds.

According to a preferred variant, the maltooligosaccharides have a ratio of the total number of 1-4 bonds to the total number of 1-6 bonds ranging from 1.03 to 2.15.

According to a preferred variant, the maltooligosaccharides have a content of 1-6 bonds ranging from 40 to 56% of the total number of saccharide bonds 1-6.

These maltooligosaccharides may in particular have a glucose level released or accessible after enzymatic digestion of between 1% and 12%, more preferably between 3 and 9%. According to a particularly preferred variant, the maltooligosaccharides used in the present invention have a 1-4 link content of 78% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of bonds. 1-6 of 1.37, a 1-6 linkage content of 43% of the total number of 1-6 dide linkages and a fiber content of 55%.

According to another particularly preferred variant, the maltooligosaccharides used in the present invention have a 1-4 linkage content of 66% of the total number of 1-4 linkages, a ratio of the total number of 1-4 links to the total number of 1-6 linkages of 1.45 and a 1-6 linkage content of 42% of the total number of 1-6 dide linkages and 66% fiber content.

The maltooligosaccharides useful in the present invention are capable of being obtained according to the process comprising the following steps:

a) providing an aqueous solution of at least 2 carbohydrates, characterized in that from 40% to 95% of the dry weight of said solution is maltose,

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight,

d) carrying out a heat treatment on the aqueous solution resulting from step b) or possibly from step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar.

The first step of the process is to provide an aqueous solution of at least two carbohydrates, of which 40% to 95% of its dry weight is maltose.

Preferably, the at least two carbohydrates are maltose and glucose.

Maltose and at least one other carbohydrate, preferably glucose, may be provided as dry products (powders) or alternatively in liquid form.

If it is dry products, it is appropriate to add water to them so as to achieve the aqueous solution object of step a).

A preferred variant of the invention consists in mixing a carbohydrate in liquid form and the at least one other carbohydrate in the form of a dry product. According to this variant, the mixture is facilitated if the temperature is raised to at least 50 ° C. and at most 90 ° C.

The particularly preferred liquid form of carbohydrate is a syrup whose distribution of degrees of polymerization (DP) is as follows:

from 1% to 5% glucose;

from 40% to 75% maltose;

from 10% to 25% of compounds having a degree of polymerization of 3;

from 5% to 10% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive;

from 1% to 15% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive;

from 1% to 15% of compounds having a degree of polymerization greater than 20, each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

A preferred liquid form of carbohydrate is glucose syrup 5774 marketed by the applicant company.

The solution of at least two carbohydrates that is particularly preferred is a syrup whose distribution of degrees of polymerization (DP) is as follows:

from 8% to 30% glucose;

- from 40% to 75% maltose;

from 7% to 17% of compounds having a degree of polymerization of 3;

from 3% to 10% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive;

from 0.1% to 5% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive;

from 0.1% to 5% of compounds having a degree of polymerization greater than 20,

each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

This solution can in particular be obtained by mixing the glucose syrup 5774 with glucose in powder form.

The aqueous solution resulting from step a) has a solids content of at least 50%, preferably at least 70%, very preferably at least 80% by weight of its total weight, and in all not more than 95% by weight of its total weight.

The second step of the process for the preparation of the maltooligosaccharides useful for the present invention consists in putting the aqueous solution of carbohydrates previously described in the presence of at least one polyol, and at least one mineral or organic acid. The mixture is facilitated if the temperature of the medium is raised to at least 50 ° C and at most 90 ° C.

The polyol used in the process for the preparation of maltooligosaccharides may in particular be chosen, without this choice being exhaustive, among glycerol, erythritol, xylitol, arabitol, ribitol, sorbitol or dulcitol. mannitol, maltitol, isomaltitol, lactitol and mixtures thereof, more preferably sorbitol, mannitol and maltitol, the most preferred polyol being maltitol. The polyol represents 5% to 30%, preferably 5% to 25%, most preferably 5% to 10% by weight of the sum of the dry weight of the at least two carbohydrates, said polyol and the acid.

The polyol is introduced in the form of an aqueous solution, with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its total weight. Alternatively, the polyol may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the carbohydrate in anhydrous form, or it can be previously put in aqueous solution by dissolution in water.

The process for preparing the maltooligosaccharides of the present invention also implements a mineral or organic acid as a catalyst for the polymerization reaction. This acid may be chosen in a non-exhaustive manner from citric acid, sulfuric acid, fumaric acid, succinic acid, gluconic acid, hydrochloric acid, hydrochloric acid, phosphoric acid and mixtures of these acids, citric acid being the most preferred. In any case, the selected acid should not have too much volatility, and should not present incompatibility or points of vigilance with regard to future use in the fields of human and animal nutrition.

The amount of acid used is here between 0.5% and 2%, preferably between 0.5% and 1.5%, and is very preferably about 1% by weight of said acid relative to the dry weight. at least two carbohydrates, polyol and said acid. In all cases, those skilled in the art will be able to adapt the quantity of acid used, taking into account in particular the issues of subsequent neutralization, related to the use of a possible excess of said acid. The acid in question can be used in the form of an aqueous solution with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its solids content. total weight. Alternatively, said acid may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the carbohydrate in liquid form, or it can be previously put in aqueous solution by dissolving in water.

Preferably, a person skilled in the art implementing the process for preparing the maltooligosaccharides of the present invention will seek to obtain a solids content for the reaction medium including the mixture of the at least two carbohydrates, the polyol and the acid, between 20% and 98%, preferably between 25% and 95%, and very preferably between 30% and 95% by weight of its total weight. It will be able to adapt this dry matter content, in particular according to the desired richness for the reaction mixture, but also between other taking into account the viscosity of the medium (with regard to possible issues of pumpability and / or transfer of the resulting medium). It will also be able to adapt it in order to limit or even avoid, if it wishes, the optional step c) of increasing the dry matter content by at least 75% by dry weight of the solution. aqueous solution containing the carbohydrates, the polyol and the acid.

The third step of the process for preparing the maltooligosaccharides of the invention is optional since it consists, where appropriate, in increasing the dry matter content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight. This is carried out in the form of a heat treatment, in particular at a temperature of between 60 ° C. and 150 ° C., preferably between 80 ° C. and 120 ° C. In a preferred manner, a depression of between 50 mbar and 500 mbar, preferably between 100 mbar and 400 mbar, will be applied. The duration of this stage is between 4 and 20 hours. Those skilled in the art will be able to adapt the parameters of time, temperature and pressure, in particular according to its initial dry matter content and the dry matter content it ultimately wishes to obtain. For those skilled in the art, the term "applying a vacuum" means that the indicated pressure is less than 1 bar absolute pressure, unlike the terms "apply pressure" which means that the pressure is above atmospheric pressure. In other words, when applying a depression between X mbar and Y mbar, this means that the absolute pressure is between X mbar and Y mbar.

The fourth step of the process for preparing the maltooligosaccharides of the invention consists in producing a heat treatment on the aqueous solution resulting from step b) or optionally from step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar. It is under these conditions that the polymerization reaction is carried out.

This step is performed in a polymerization reactor, equipped with heating devices and to work under reduced pressure. Such a reactor may in particular consist of a polymerization oven, or a vacuum oven. Alternatively, the adjustment operation of the dry matter and polymerization is carried out in the same reactor, which advantageously has the aforementioned means and devices.

The polymerization reaction is conducted at a temperature between 130 ° C and 300 ° C, preferably between 150 ° C and 200 ° C. The water generated by the reaction is evacuated continuously by evaporation. This operation is carried out under reduced pressure, in particular at a vacuum of between 50 mbar and 500 mbar. In parallel, said reaction is conducted for a time of between 5 minutes and 4 hours, preferably between 5 minutes and 2 hours.

Temperature and reaction time are interdependent variables. Care must be taken not to raise the temperature too much so as to avoid any phenomenon of pyrolysis and / or thermal degradation of the products (such degradation may alter the sensory properties of the final food product). However, the reaction time decreases as the temperature increases, for a complete polymerization. From this point of view, the products according to the present invention can quite well be manufactured at a temperature of the order of 250 ° C and with a residence time of 10 minutes, at a temperature of about 180 ° C and a residence time of about 90 minutes. Using the method of the invention, one of ordinary skill in the art can vary the 1-4 linkage content of the total number of 1-4 -sidic linkages in the following manner; the further the polymerization reaction proceeds, the lower the content.

The chewable object of the present invention advantageously comprises from 4% to 12% by weight, preferably from 6 to 8% by weight of water relative to the total weight of the chewing dough.

This water content is characteristic of chewing pastes and gives said chewable pasta the particular texture described above.

The chewable object of the present invention may further comprise 0.1 to 5% by weight, preferably 0.1 to 2% by weight of at least one gelling agent based on the total weight of the chewing dough.

By "gelling agent" is meant a substance to give the chewing paste cohesion, length in the mouth and a feeling of bouncy chews, much like that of chewing gum, but to a lesser extent. We can also speak of texturing agent.

According to the invention, the term "gelling agent" especially means a gelling and / or thickening hydrocolloid of vegetable or animal origin. The gelling agent according to the invention is more particularly chosen from gelatin, pectin, gum arabic, carrageenans, alginates, celluloses, starch and agar agar, preferably gelatin, starch, and their mixtures. More preferably, the chewing dough according to the invention comprises 0.1 to 2% by weight of gelatin relative to the total weight of the chewing dough.

With regard to gelatin, the ability to give consistent gels, i.e. for the skilled person the degree bloom, will be taken into account in the assays. Thus it is preferred to retain medium bloom gelatines when it is desired to obtain an elastic texture but not too hard and which does not pose too much problem during manufacture. The gelatin introduced into the chewing paste of the present invention is preferably a gelatin of degree bloom 125 or degree bloom 175.

According to another variant, the chewing paste according to the present invention may comprise instead of gelatin a substitute as described in the application WO2014 / 076429 of the Applicant.

The chewing dough according to the present invention comprises sugars.

Said sugars may especially be sucrose, glucose syrup, invert sugar (mixture of glucose and fructose), honey, agave syrup, maple syrup. Preferably, said sugars are chosen from sucrose, glucose syrup, invert sugar and mixtures thereof. More preferably, said sugars are sucrose optionally in admixture with glucose syrup or invert sugar.

By "glucose syrup" is meant a product of hydrolysis of starch having a Dextrose Equivalent (ED) greater than 20. Such products are well known to those skilled in the art and are for example glucose syrups marketed by the Applicant under the name "Roquette glucose syrup" and for example glucose syrup "Roquette glucose syrup 4280" meaning that the syrup has a DE of 42 and a solids content of 80%.

According to a preferred embodiment of the present invention, the chewing paste comprises 19 to 63% of sugars, the% by weight being expressed relative to the total weight of the chewing dough.

According to a preferred embodiment of the present invention, the chewing dough has a% DP1-DP2 of 29 to 55%, in particular 32 to 42%, the% DP1-DP2 representing the% by weight of monosaccharides and disaccharides in the chewing paste.

The monosaccharides and disaccharides contained in the chewing dough of the present invention are derived from the sugars introduced into the chewing dough, especially sucrose and glucose syrup, as well as maltooligosaccharides introduced into the chewing dough.

Preferably, the maltooligosaccharides represent from 3 to 40% by weight, preferably from 8 to 38% by weight of the DP1-DP2 present in the chewing dough object of the present invention.

Thus, the chewing dough of the present invention may in particular be a chewing dough reduced in sugars.

In the context of the present invention, the term "low sugar" refers to a chewing paste which comprises at least 30% by weight of monosaccharides and disaccharides less than the reference product.

The reduction of the content of monosaccharides and disaccharides of the chewing dough of the present invention is obtained by replacing a portion of the sugars, for example sucrose and / or glucose syrup, traditionally contained in a chewing dough, with maltooligosaccharides as defined in this application. Thus, the reduction in the sugar content of the chewable paste of the present invention is not entirely due to replacement by a polyol as a charge sweetener of a portion of the sugars, for example sucrose and / or or glucose syrup, traditionally contained in a chewing paste.

Indeed, it is known that the replacement of a portion of the sugars by a polyol reduces the sugar content in a chewing paste. However, the incorporation of a large amount of polyol into a chewing paste is undesirable because it causes digestive discomfort. Thus, a food product that contains more than 10% by weight of polyols should display on the packaging the following statement: "excessive consumption may have laxative effects". In addition, the cost of the polyols is high and the polyols do not always make it possible to obtain the desired texture and even less to increase the amount of fiber contained in the finished product.

Thus, the chewing dough of the present invention contains less than 10%, preferably less than 5%, more preferably less than 1% by weight of polyol based on the total weight of the chewing dough. Preferably, the chewing dough of the present invention does not contain polyol, when said chewing dough comprises less than 5%, preferably less than 10% by weight of maltooligosaccharides relative to the total weight of the chewing dough.

For the purposes of the present invention, the term "polyol" means xylitol, sorbitol, mannitol, isomalt, maltitol, erythritol, lactitol, glycerol (or glycerine), iditol, arabitol and their mixtures. The polyol present in the reduced sugar chew has a depressant role of water (or humectant) activity. This is particularly advantageous when the chewing dough has a% DP1-DP2 of less than 50%.

According to a particularly preferred mode, the depressant agent of the water activity is sorbitol. By way of example, mention may be made of the sorbitol marketed by the Applicant under the reference NEOSORB® 70/70.

The chewing dough of the present invention advantageously has a water activity of between 0.4 and 0.65.

By convention, the chewable water activity measurements of the present invention are made at 25 ° C and 24H at 5 days after the chewing dough is made.

In addition, the chewing dough of the present invention may comprise conventional ingredients or additives. By these terms is meant according to the invention any product that can be used conventionally in the manufacture of a chewing paste. These ingredients and additives may be, for example, emulsifiers (for example soy lecithin, sucroesters such as sucroglyceride, mono-di-glycerides of fatty acids), flavors, colorants, acidifiers (citric acid). ), milk products or milk proteins (eg milk powder, sweetened condensed milk) especially when the chewing paste is a caramel, table salt, acidity correctors (sodium bicarbonate) or intense sweeteners.

Preferably, the chewing dough lacks intense sweeteners. The chewing dough of the present invention may be obtained by the process comprising the steps of:

adding to said mixture at least one gelling agent;

add any flavors, acids and / or dyes

aerating, crystallizing or extruding said mixture; - Shaping the cooked mixture so as to obtain said chewing paste;

said chewing paste comprising 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides according to the present invention based on the total weight of the chewing dough.

The possible flavors, dyes, acids are advantageously added to the mixture after the addition of the gelling agent (s).

Advantageously a melting primer typically composed of very fine crystals of sucrose is for example incorporated into the mixture after the addition of the gelling agent, the possible acidifier and the possible flavor.

The use of maltooligosaccharides as defined in the present application makes it possible to replace a portion of the sugars contained in a chewing paste and / or to reduce the% DP1-DP2 of a chewing paste. According to a preferred embodiment of the present invention, the use of maltooligosaccharides as defined in the present application makes it possible to reduce the% DP1-DP2 of a chewing paste by 10 to 50%.

Advantageously, the use of maltooligosaccharides as defined in the present application to replace a portion of the sugars contained in a chewing paste makes it possible to obtain a chewing paste which has an appearance and a texture in the mouth and to the touch comparable to those of the reference chewing dough.

The use of maltooligosaccharides as defined in the present application also makes it possible to avoid the cold flow phenomenon ("cold flow" in English) encountered in chewing dough or caramels made by casting on a cooling table after cooking. of all the ingredients. By "cold flow" is meant the ability of the chewing paste or caramel to deform without any applied force. It is therefore under the effect of its own weight that the chewing paste will tend to sink and crash. This is a fault that confectioners are absolutely trying to avoid.

The use of maltooligosaccharides as defined in the present application also makes it possible to increase the fiber content of a chewing paste.

The invention will be better understood on reading the examples which follow and the figure relating thereto, which are intended to be illustrative and not limiting. EXAMPLES

EXPERIMENTAL METHODS Determination of the content of osidic bonds:

Throughout the present Application, the content of the osidic bonds are determined by NMR, and by the method of HAKOMORI described in the publication of J. Biochem, 1964, 55, 205.

NMR gives access to the proportions in alpha 1,4 and alpha 1-6 bonds on the one hand, and the other osidic bonds on the other hand.

The method of HAKOMORI gives access to the contents of total osidic bonds at 1-4, 1-6, 1-2 and 1-3.

For NMR, an Avance III (Bruker Spectrospin) Fourier Transform Spectrometer operating at 400 MHz is used, using 5 mm NMR tubes at 60 ° C. More generally, it is possible to use any other Fourier transform spectrometer, provided that said spectrometer is equipped with all the accessories making it possible to produce and exploit a proton spectrum, as well as an accessory enabling it to work. at temperatures above room temperature. Deuterated water, or D20, (min 99%), Euryso Top (CEA group, Gif-sur-Yvette, France) and sodium salt of 3-trimethylsilyl-1-propane sulfonic acid, or TSPSA, are used. (Aldrich, ref. 178837).

The procedure of the experiments is as follows:

- introduce 10 mg of sample and 0.75 ml of D20 into an NMR tube;

block the tube, mix, then place in a bain-marie; after dissolution, remove the tube from the water bath and allow to cool to room temperature;

add 50 μl of a solution of TSPSA at 10 mg / g in D20;

- fit the spinner on the tube and place it all in the magnet;

perform the acquisition, without solvent removal, with a relaxation time of at least 10 s and without rotation, after the appropriate instrument settings (field, lock phase and shims) Use a spectral window between at least - 0.1 ppm and 9 ppm, with reference to the methyl signal of TSPSA calibrated at 0 ppm.

The spectrum is used after Fourier transform, phase correction and subtraction of the baseline in manual mode (without exponential multiplication, LB = GB = 0). The results are exploited as follows:

integrate the signals; it will be possible to refer in particular to the table below for the integration terminals; standardize at 600 the signal S5 corresponding to the non-exchangeable protons of an anhydroglucose unit (H2, H3, H4, H5 and 2H6); the remainder of the signal corresponding to the set of protons H1 (reductive bonds and terminations);

- read the values of SI (H1 alpha (1,4), S2 (H1 alpha reductant) and S3 (H1 alpha (1,6));

determine the S4 beta-reducers by carrying out the operation S2 * 0.6 / 0.4;

calculate S6 by performing the operation S6 = 100 (S1 + S2 + S3 + S4);

determine the proportions of alpha- (1,4), alpha- (1,6) and other bonds, by summing the 3 respective surfaces (SI, S3 and S6) and normalizing to 100 to express them in% (ie% i Si * 100 / (S1 + S3 + S6)).

Determination of the glucose level released or accessible after enzymatic digestion:

Throughout the present Application, the glucose level released or accessible after enzymatic digestion is determined according to the following method:

weigh 0.3 g of product to be tested;

add 75 ml of Na maleate buffer pH 7.00 to 0.1 mol / l (Fluka, reference 63180);

stir until the product dissolves;

place the flasks in a water bath for 15 minutes, so that the temperature of the solution is

37 ° C;

take 0.75 ml of the initial solution and add 0.075 g of porcine pancreatin after the removal of the initial solution (Sigma, reference P7545); this operation corresponds to the origin of time; incubate at 37 ° C in a thermostatic bath with stirring for 30 minutes;

make a 0.75 ml sample;

add 0.40 g of rat intestinal mucosa (Sigma, reference 11630); incubate for 3h30 at 37 ° C in a thermostatically controlled bath;

perform during these 3:30 samples of 0.75 ml at times 60, 120, 180 and 240 minutes;

- Stop the enzymatic reaction by placing the samples in a dry bath at 100 ° C for 10 minutes;

to carry out the measurement of the glucose of the samples

(standard enzymatic method GOD);

- calculate the rate of glucose released during the digestion of the product after 3:30 (expressed in%): glucose concentration in g / L of the sample *

(100 / dry matter of the product) * (volume of the digestate in ml / 1000) * (100 / weight of the wet product in g).

Determination of fiber content

Throughout the present Application, the fiber content is measured according to AOAC Method No. 2001-03. Example 1 Process for the Preparation of Maltoligosaccharides

A maltooligosaccharide (Maltooligosaccharide 1 - MOS 1) is prepared according to the process described in the present invention.

There is a glucose syrup 5774 ("Flolys D57") marketed by the company ROQUETTE at 85% dry matter.

This syrup is therefore a syrup whose distribution of degrees of polymerization (DP) is as follows:

1.2% of compounds having a degree of polymerization of 1 70.6% of compounds having a degree of polymerization of 2 16.6% of compounds having a degree of polymerization of 3

7.2% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive

2.6% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive

1.5% of compounds having a degree of polymerization greater than or equal to each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

This syrup is diluted to 50 degrees Brix (Bx) by adding water.

1 kg of material is prepared with the% by weight mentioned in the table below, in a glass beaker. Said beaker is placed on a heating plate, with stirring with a magnet bar set at 500 rpm, the temperature being set at 60 ° C.

Once this temperature is reached, it is introduced, in powder form, into the beaker glucose sold under the name Dextrose Anhydrous C, by Roquette.

The following products in powder form are then added to this aqueous solution:

maltitol marketed under the name SWEETPEARL P200 by the company ROQUETTE

The citric acid marketed by SIGMA, of purity greater than or equal to 99.5%

The mass% of the constituents, expressed in dry matter, are given in the following table. Raw materials% by weight

Flolys D57 glucose syrup 72

Glucose 18

Maltitol 9

Citric acid 1

After complete dissolution of the powders, ie a few minutes, the mixture is clear.

120 grams of the mixture are then taken and transferred into an aluminum tray marketed by PRO'JET under the reference KPL1001.

The trays are placed in a vacuum oven for 20 hours at 80 ° C. and then 6 hours at 120 ° C. A depression of 125 mbar is applied in the oven. This gives a dry matter of 95.0%.

The trays with the dry product are then placed in a second oven previously heated to 200 ° C, all being put under a vacuum of 125 mbar. The trays are removed 90 minutes later.

The product is then diluted with water at 30% dry matter and determined:

alpha 1-4 osidic linkage of the total number of 1-4 saccharic bonds;

the% α 1-6 osidic bonds of the total number of 1-6 saccharic bonds;

the fiber content in%;

the glucose level released in%.

Using the same protocol, other maltooligosaccharides according to the invention were made from the same constituents, using different% by weight. These% by weight, expressed as dry matter, are given in the following table. Raw material MOS 2 MOS 3 MOS 4

Flolys glucose syrup D57 81 68 71

Glucose 9 22.2 18

Maltitol 9 8.9 9

Citric acid 1 0.9 2

The Applicant has also determined these same parameters for the NUTRIOSE® FM 10 marketed by the Applicant Company, which will make it possible to compare the recipes according to the invention with that produced according to the teaching of its previous patent EP 1,245,579.

The overall results were reported in the following table:

Example 2: Preparation of chewing pastes

Chewable confectionery is prepared with the formulas detailed in the table below (the amounts are given in grams). Tests 1 and 2 respectively correspond to a replacement of part of the mixture (sucrose + glucose syrup) of the control recipe with NUTRIOSE® FM 10 (Roquette) and the maltooligosaccharide prepared in Example 1 (MOS1). In in this example, sorbitol is used as a humectant to improve preservation.

The method of manufacturing chewables is as follows:

1. pour 200 g of water and the glucose syrup into a saucepan;

2. add sucrose, sorbitol and Nutriose FM 10 or MOS1;

3. add the fat (Creamelt 600) and the emulsifier (HLB 5 sucrose ester);

4. cook the mixture to obtain a paste with a final moisture of 8.6%;

5. After cooking, transfer the dough to the bowl of a Kenwood robot-type planetary mixer, mix about 180s to obtain a temperature below 90 ° C;

6. add the gelatin, shake for 60s,

7. add citric acid, shake for about 60s; 8. add the aroma and shake for 60s;

9. add the primer (melting) and mix for about 120 seconds;

10. place the dough on marble, let cool on the marble and then mix on a drawing machine for 60s.

The chewing pastes obtained have the following characteristics:

Visual observations:

During handling / hot:

Witness: The dough is supple, not hard nor brittle. It does not show creep, and it is not colored.

Test 1: The dough is very soft, not hard nor brittle. It does not show creep, and it is not colored. Test 2: The dough is very soft, not hard, nor brittle. It does not show creep, and it is not colored.

Sensory analysis / tasting of pasta obtained:

Control chew and test chew samples 1 (with NUTRIOSE® FM 10) and 2 (with MOS 1 of the invention) were then tested by a panel of 8 persons.

The results of this tasting are as follows:

The chewing paste of test 2 according to the invention has a texture equivalent to the control, same hardness, same elasticity, not sticky. In addition, this chewing paste (test2) is more elastic (chewy), smoother, creamier and less sticky in the mouth than the chewing paste of test 1 with NUTRIOSE ® FM10.

This tasting thus demonstrates that the use of the maltooligosaccharides described in the present invention makes it possible to reduce the sugar content (DPI and DP2) while preserving the appearance and the texture of the product. In addition, the use of the maltooligosaccharides described in the present invention is more advantageous than the use of fibers such as NUTRIOSE® for the manufacture of sugar-reduced chewing pastes.

A rheological analysis of these different chewing pastes was also performed.

Thus the hardness and elasticity of the products were measured at 20 ° C with the method described below:

- the chewing paste is introduced into a texturometer

(INSTON machine 9) equipped with a punch type finger (cylindrical type geometry diameter 13 mm); the penetration speed is set at 10 mm / minute. The punch penetrates the sample at 30% of its height ie if we have a sample of 10mm, the punch goes down to 3mm and we stay at this height for 2 min.

The results obtained are as follows:

These results therefore confirm those obtained during the tasting. It is clear that the test with MOS is more "chewy" than that with the NUTRIOSE FM 10.

Example 3: Chewing Pastes Containing Fibers and having a DP1DP2% Reduction of 10% Compared to the Reference Chew:

The cookie is a classic cheesecake recipe. Tests 1 and 2 respectively correspond to a replacement of part of the mixture (sucrose + glucose syrup) of the recipe of the control with NUTRIOSE and maltooligosaccharide prepared in Example 1 (MOS1).

Witness Trial 1 Trial 2

(NUTRIOSE FM10) (MOS 1)

Water 7 8 8

Glucose syrup 34 17.1 14, 4

44.5 39, 4 sucrose 40, 4

Neosorb 70/70 0 0 0 UTRIOSE FM10 0 20 0

MOS1 0 0 23, 7

Fat 6, 8

6, 8 6, 8 (Creamelt 600)

Sucroester HLB 5 0 0 0

Gelatin 1 1 1

Citric acid 0, 7 0, 7 0, 7

Aroma 0, 4 0, 40 0, 40

Primer (sucrose crystals) 5.6 5, 6 5, 6

Water activity (A) 0, 584 0, 571 0, 598

Calories (kcal) 401, 6,357.6369, 16

Calorie reduction - 11.0% 8, 1%

% DP1-DP2 in finished product 60, 3% 54, 13% 54, 06%

Reduction of% DP1-DP2 - 10, 2% 10, 3%

The method of manufacturing chewables is the same as that detailed in Example 2.

The chewing paste of test 2 has a similar appearance and texture to that of the control chewing dough.

Thus, the use of maltooligosaccharides described in the present invention reduces the sugar content while preserving the appearance and texture of the product. Test 1 with NUTRIOSE is slightly less elastic.

Example 4: Chewing Pastes Containing Fibers and having a DP1DP2% Reduction of 10% Compared to the Reference Chew:

The cookie is a classic cheesecake recipe. Trial 1 corresponds to a replacement of one part of the mixture (sucrose + glucose syrup) of the control recipe with maltooligosaccharide prepared in Example 1 (MOS1). In this example, sorbitol is used as a humectant to improve preservation.

Thus the replacement of a portion of the sucrose and glucose syrup with MOS 1 leads to a chewing paste having a reduction of the% of monosaccharides and disaccharides (% DP1-DP2) by 10% compared to the control chewing paste or reference.

The chewing dough of Trial 1 has a similar appearance and texture to that of the control chewing dough. Thus, the use of maltooligosaccharides described in the present invention reduces the sugar content while preserving the appearance and texture of the product. Example 5: Preparation of chewing dough containing fibers and having a 50% reduction in DP1DP2 by 50% relative to the reference chewing paste:

The cookie is a classic cheesecake recipe. Test 1 corresponds to a replacement of part of the sucrose and all of the glucose syrup of the recipe of the control by maltooligosaccharide prepared in Example 1 (MoS1).

Thus, the replacement of part of the sucrose and the glucose syrup with MOS 1 leads to a chewing paste having a reduction of the% of monosaccharides and disaccharides (% DP1-DP2) by 50% compared to the control chewing paste. or reference.

The chewing dough of Trial 1 has an appearance and texture quite similar to those of chewing dough witness. Thus, the use of maltooligosaccharides described in the present invention reduces the sugar content while preserving the appearance and texture of the product.

Chewables similar to those of the examples

2-5 were made from the MOS2, MOS3 and MOS4 compositions instead of the MOS1 composition. The same advantages could be observed and identical conclusions could be made for these chewing pastes.

Claims

1. Chewing dough characterized in that it comprises 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides relative to the total weight of the chewing paste, said maltooligosaccharides having a content of 1- bonds. 4 between 65% and 83% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of 1-6 bonds greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of saccharide bonds 1-6.

2. Chewing paste characterized in that it comprises from 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides relative to the total weight of the chewing paste, said maltooligosaccharides being obtainable according to the method comprising the following steps:

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight, d) carrying out a heat treatment on the aqueous solution resulting from step b ) or optionally of step c), at a temperature of between 130 ° C. and

300 ° C and under a vacuum between 50 and 500 mbar.

3. Chew according to claim 1 or 2, characterized in that it comprises 6 to 20% by weight of fat relative to the total weight of the chewing dough.

4. Chew according to any one of claims 1 to 3, characterized in that it comprises 4 to 12% by weight, preferably 6 to 8% by weight of water relative to the total weight of the dough. to chew.

5. Chew according to any one of claims 1 to 4, characterized in that it comprises 0.1 to 5% by weight, preferably 0.1 to 2% by weight of at least one gelling hydrocolloid and / or thickener of animal or vegetable origin selected from gelatin, pectin, gum arabic, carrageenans, alginates, celluloses starch, agar agar, more preferably 0.1 to 2% by weight of gelatin , the% by weight being expressed relative to the total weight of the chewing dough.

6. Chew according to any one of claims 1 to 5, characterized in that it comprises 19 to 63% by weight of sugars relative to the total weight of the chewing dough.

Chewing paste according to any one of claims 1 to 6, characterized in that it has a% DP1-DP2 of 29 to 55%, in particular 32 to 42%, the% DP1-DP2 representing the% weight of monosaccharides and disaccharides in the chewing dough.

Chewing dough according to any one of claims 1 to 7, characterized in that it contains less than 10%, preferably less than 5%, more preferably less than 1% by weight of polyol relative to the total weight. chewing paste.

A method of making a chewing paste comprising the steps of:

- preparing a mixture comprising water, glucose syrup, sucrose, fat, an emulsifier and maltooligosaccharides as defined in claim 1 or 2;

adding to said mixture at least one gelling agent;

said chewing paste comprising 5 to 60% by weight, preferably 10 to 60% by weight of maltooligosaccharides as defined in claim 1 or 2 relative to the weight of the chewing dough.

10. Use of maltooligosaccharides as defined in claim 1 or 2 to replace a portion of the sugars contained in a chewing paste and / or to reduce the% DP1-DP2 of a chewing paste.