CHOCOLADEFABRIKEN LINDT & SPRÜNGLI AG (Switzerland)
SAVANNA INGREDIENTS GMBH (Germany)
Inventor
Reissig, Tina
Schiffer, Katja
Cavegn-Bruderer, Anita
Kaufmann, Birgit
Abstract
The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
2.
PROCESS FOR THE SYNTHESIS AND PURIFICATION OF ALLULOSE
The invention relates to a process for the preparation of an allulose product comprising enzymatic conversion of fructose into allulose; chromatographically separating the thus obtained crude product into (i) one or more allulose enriched fractions, (ii) a fructose enriched fraction, and optionally (iii) a purge fraction, preferably by simulated moving bed chromatography; and recirculating the fructose enriched fraction to the enzymatic conversion.
The invention relates to a process for the preparation of a particulate allulose composition, the process comprising the steps of providing an aqueous allulose syrup; evaporating water from the allulose syrup; adding seed crystals of allulose; introducing mechanical energy into the thus obtained composition; allowing the composition to solidify; and comminuting the solidified allulose composition thereby obtaining the particulate allulose composition. The invention further relates to the particulate allulose composition that is obtainable by said process.
The invention relates to a process for the preparation of a particulate allulose composition, the process comprising the steps of providing an aqueous allulose syrup; evaporating water from the allulose syrup; allowing the composition to solidify; and washing the solidified allulose composition thereby obtaining the particulate allulose composition. The invention further relates to the particulate allulose composition that is obtainable by said process.
The teachings herein relate to dried allulose crystals having low water content. The water content of the dried allulose crystals may be at most 0.1 weight percent. Preferably, the water content is at most 0.01 weight percent and more preferably at most 0.001 weight percent. The dried allulose crystals preferably are free flowing. The dried allulose crystals preferably have reduced hygroscopicity and/or improved sensory properties.
The teachings herein relate to a process for drying allulose crystals. The process includes a step of providing non-dried allulose crystals. The process includes temperature treating the crystals at a temperature in the range of about 25 to about 70° C. in a drying apparatus to form an intermediate product. The process includes conditioning the intermediate process. The conditioning may be for about 30 minutes to 7 hours at 40 to 70° C. The conditioning may be for about 15 to about 90 hours with air of a relative humidity of about 30 to about 60% at 25 to about 40° C.
The invention relates to a process for the preparation of a product allulose composition comprising the steps of (a) providing a liquid allulose composition comprising allulose dissolved in water; (b) optionally, heating the liquid allulose composition to an elevated temperature, preferably under evaporative conditions thereby reducing the content of water of the allulose composition; (c) feeding the allulose composition into an extruder; (d) extruding the allulose composition in the extruder; (e) obtaining a product allulose composition from the extruder; (f) op-tionally, allowing the product allulose composition to solidify; and (g) optionally, grinding and/or post-drying the product allulose composition. The invention further relates to a product allulose composition that can be prepared by the process according to the invention and its use.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60° C. and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.
C13K 13/00 - Sugars not otherwise provided for in this class
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a process for the preparation of a solid allulose material comprising crystalline allulose, the method comprising the steps of (a) providing in an evaporating crystallizer an aqueous mother liquor containing dissolved allulose; (b) maintaining, preferably until the end of crystallization, the aqueous mother liquor within the evaporating crystallizer at a crystallization temperature within the range of from 20 to 80° C.; (c) maintaining, preferably until the end of crystallization, the vapor phase above the aqueous mother liquor within the evaporating crystallizer at a crystallization pressure within the range of from 40 to 500 mbar; and (d) inducing crystallization of allulose from the aqueous mother liquor at the crystallization temperature and at the crystallization pressure in a supersaturated state thereby obtaining the solid allulose material as a precipitate and a supernatant.
The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
Proposed are allulose concentrates in solid amorphous form, which are characterized in that they contain at least approximately 20 wt. % allulose, and a method for producing said concentrates.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture
of food and beverages; chemical raw materials for use in the
manufacture of cosmetics; chemical and organic raw materials
for use as auxiliaries for use in manufacturing medicines;
chemical and organic compounds, for use in the following
fields: manufacturing of capsules for pharmaceutical
preparations; sugar substitutes (chemical -); unprocessed
plastics of natural origin. Dietary supplements and dietetic preparations; dietetic
sugar substitutes for medical use; sugar substitutes for
diabetics. Sugar, in particular allulose and cellobiose; natural
sweeteners, in particular allulose and cellobiose.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical and organic compositions for use in the manufacture of food and beverages; chemical raw materials for use in the manufacture of cosmetics; chemical and organic raw materials for use as auxiliaries for use in manufacturing medicines; chemical and organic compounds, for use in the following fields: manufacturing of capsules for pharmaceutical preparations; sugar substitutes (chemical -); unprocessed plastics of natural origin.
(2) Dietary supplements and dietetic preparations; dietetic sugar substitutes for medical use; sugar substitutes for diabetics.
(3) Sugar, in particular allulose and cellobiose; natural sweeteners, in particular allulose and cellobiose.
Non-dried allulose crystals are dried in a temperature treating step (b) in a drying apparatus at a temperature of about 25° C. to about 70° C., and in a conditioning step (c). The temperature treating step (b) may be carried out (b1) at atmospheric pressure and a residence time of about 5 minutes to about 5 hours. The temperature treating step (b) may be carried out (b2) under reduced pressure and constant temperature and a residence time from about 40 minutes to about 5 hours. The conditioning step (c) may be carried out (c1) over a period of about 30 minutes to 7 hours at a temperature from about 40° C. to about 70° C. The conditioning step (c) may be carried out (c2) over a period of about 15 minutes to about 90 hours at about 30 to about 60% relative humidity, and a temperature of about 25 to about 40° C.
The invention relates to an aqueous liquid composition comprising allulose, wherein the weight content of allulose is at least 10 wt.-%, relative to the total weight of the liquid composition; and wherein the weight content of allulose is at least 10 wt.-%, relative to the total content of all carbohydrates that are contained in the liquid composition; and wherein the liquid composition has a viscosity of not more than 200 mPa·s. The invention also relates to the use of the liquid composition comprising allulose in food applications and beverage applications.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture of food and beverages; Raw materials [chemical] for the formulation of cosmetic products; Chemical and organic raw materials for use as auxiliaries for use in manufacturing medicines; Chemical and organic compounds, for use in the following fields: Manufacturing of capsules for pharmaceutical preparations; Sugar substitutes (Chemical -); Cellobiose for use as reference material in industry and laboratories; Unprocessed plastics of natural origin. Dietary supplements and dietetic preparations; Dietetic sugar substitutes for medical use; Sugar substitutes for diabetics. Sugar, in particular Allulose and cellobiose; Natural sweeteners, in particular Allulose and cellobiose.
17.
EXTRUSION PROCESS FOR THE PREPARATION OF A SOLID ALLULOSE COMPOSITION
The invention relates to a process for the preparation of a product allulose composition comprising the steps of (a) providing a liquid allulose composition comprising allulose dissolved in water; (b) optionally, heating the liquid allulose composition to an elevated temperature, preferably under evaporative conditions thereby reducing the content of water of the allulose composition; (c) feeding the allulose composition into an extruder; (d) extruding the allulose composition in the extruder; (e) obtaining a product allulose composition from the extruder; (f) op- tionally, allowing the product allulose composition to solidify; and (g) optionally, grinding and/or post-drying the product allulose composition. The invention further relates to a product allulose composition that can be prepared by the process according to the invention and its use.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60 °C and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Chemical and organic compositions for use in the manufacture of food and beverages; Chemical substances, chemical materials and chemical preparations, and natural elements. Toiletries; Cleaning and fragrancing preparations. Dietary supplements and dietetic preparations; Sanitary preparations and articles; Hygienic preparations and articles; Pharmaceuticals and natural remedies. Sweets (candy), candy bars and chewing gum; Pastries, cakes, tarts and biscuits (cookies); Flavoured sugar confectionery; Bakery goods; Salts, seasonings, flavourings and condiments; Sugars, natural sweeteners, sweet coatings and fillings, bee products. Foodstuffs and fodder for animals.
Proposed are allulose concentrates in solid amorphous form, which are characterised in that they contain at least approximately 20 wt. % allulose. Also proposed is a method for producing said concentrates.
The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production and use thereof. The new allulose quality is characterised by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture of food and beverages. Dietary supplements and dietetic preparations. Sugars, natural sweeteners, sweet coatings and fillings, bee products.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture of food and beverages Dietary supplements and dietetic substances adapted for medical use Sugars, natural sweeteners, namely, crystalline and syrup allulose
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture of food and beverages. Sugar, Namely allulose and cellobiose; Natural sweeteners, Namely allulose and cellobiose.
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Medicated additives for animal foods, for use as nutritional supplements; Medicated supplements for foodstuffs for animals; Fodder additives for use as nutritional supplements for medical purposes; Feeding stimulants for animals; Dietary pet supplements in the form of pet treats; Animal feed supplements for veterinary use; Medical foodstuff additives for veterinary use, for use as nutritional supplements; Medicated animal feed; Sugar substitutes for diabetics for medical use; Sugar for medical purposes; the foregoing made in significant part of cellobiose sugar Sugar; Frosting mixes; Icing; Caramelised sugar; Candy decorations for cakes; Sugar, other than for medical use; Sugar for making jams; Sugar substitutes; Sugar for making jellies; Sugar for making conserves of fruit; Liquid sugar; Frostings; Sugars, natural sweeteners, sweet frosting and custards, bee honey; Icing sugar; Substances imparting flavour for addition to drink, other than essential oils; the foregoing made in significant part of cellobiose sugar Foodstuffs and fodder for animals; Bird food; Foodstuffs for marine animals; Food for wild birds; Foodstuffs for horses; Pet food; Food for aquarium fish; Animal foodstuffs in the form of pellets; Food for rodents; Foodstuffs for sheep; Foodstuffs for cats; Foodstuffs for farm animals; Foodstuffs for calves; Foodstuffs for fish; Food for racing dogs; Animal foodstuffs; Foodstuffs for puppies; Food for goldfish; Foodstuffs for dogs; Foodstuffs for poultry; Foodstuffs for dairy animals; the foregoing made in significant part of cellobiose sugar
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Sugar, Namely allulose and cellobiose; Natural sweeteners, Namely allulose and cellobiose; Fruit sugar; Fructose for food; Glucose syrups for food; Fructose syrup for use in the manufacture of foods.
