SUGAR FREE AND SUGAR REDUCED AERATED CONFECTIONS AND METHODS OF PREPARATION
Disclosed are sugar free and sugar reduced aerated grained confections. The confections essentially comprise at least 50% of a sugar alcohol component, 40% or less of a saccharide component, about 0.5-30% of a structuring agent, 5% or less of a whipping or foaming agent, 35% or less of a nutritional fortifying component, about 1-6% moisture (Final moisture) and a balance of various conventional optional ingredients such as colors and flavors. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.
1 . An aerated food product, comprising:
at least 50% (dry weight basis) of a sugar alcohol component;
40% (dry weight basis) or less of a saccharide component;
about 3 to 12% (dry weight basis) of a structuring component; and,
said product aerated to a density of about 0.10 to 1 g/cc.
2 . The aerated food product of claim 1 wherein the sugar alcohol component is selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof.
3 . The aerated food product of claim 1 wherein the structuring component is selected from the group consisting of gelatin, pectin, starch, gums and mixtures thereof.
4 . The aerated food product of claim 3 wherein the structuring component includes gelatin.
5 . The aerated food product of claim 1 having a fat content of about 0.1% to 15%.
6 . The aerated food product of claim 1 , additionally comprising:
about 0.1% to 1.5% by weight of a member selected from the group consisting of flavors, dyes, coloring agents, preservatives and mixtures thereof.
7 . The aerated food product of claim 1 , additionally comprising:
about 1% or less of a high potency sweetener.
8 . The aerated food product of claim 7 wherein the high potency sweetener is selected from the group consisting of aspartame, potassium acesulfame, sucralose and mixtures thereof.
9 . The aerated food product of claim 1 in the form of pieces having a piece count of about 3 to 6 pieces per gram.
10 . The aerated food product of claim 9 having a moisture content of about 1% to 6%.
11 . The aerated food product of claim 3 , wherein additionally at least a portion of the saccharide component is a nutritive carbohydrate sweetening ingredient.
12 . The aerated food product of claim 7 having less than 0.1% of a nutritive carbohydrate sweetening ingredient.
13 . The aerated food product of claim 12 , comprising:
at least 85% of a sugar alcohol component;
about 3 to 12% of a structuring component; and,
about 1 to 6% moisture.
14 . The aerated food product of claim 11 , comprising:
about 50% to 60% of a sugar alcohol component;
about 35% to 45% of a saccharide component;
about 3% to 12% of a structuring component; and,
about 1% to 6% moisture.
15 . The food product of claim 13 wherein the sugar alcohol includes isomalt.
16 . The food product of claim 15 comprising at least 85% isomalt.
17 . The food product of claim 1 , additionally comprising nutritional fortifying component.
18 . The food product of claim 1 wherein the structuring component is methocel and additionally comprising about 0.1% to 1% of a foaming agent.
19 . The food product of claim 18 free of any soy protein.
20 . The food product of claim 1 in the form of a blend additionally comprising about 65% to 99% of a ready-to-eat cereal.
21 . A method for preparing the aerated food product, comprising the steps of:
A. providing a hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents;
5% or less whipping or foaming agents;
20% or less moisture;
at a temperature of about 75-121° C. (170-250° F.);
B. aerating the slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
C. extruding the aerated sugar free or sugar reduced foam at a temperature of about 32 to 82° C. (90 to 180° F.) to form an aerated sugar free or sugar reduced extrudate;
D. cooling the sugar free or sugar reduced extrudate to form a set aerated sugar free or sugar reduced extrudate; and,
E. forming the set aerated sugar free or sugar reduced extrudate into pieces.
22 . The method of claim 21 wherein step A includes about 0.01% to 15% (dry weight basis) of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof.
23 . The method of claim 21 wherein step A includes about 0.1% to 1.5% (dry weight basis) a member selected from the group consisting of flavors, dyes, coloring agents, preservatives and mixtures thereof.
24 . The method of claim 21 wherein step A includes about 1% (dry weight basis) or less of a high potency sweetener selected from the group consisting of aspartame, potassium acesulfame, sucralose and mixtures thereof.
25 . The method of claim 21 wherein step A the structuring component is selected from the group consisting of gelatin, pectin, starch, gums, methocel and mixtures thereof.
26 . The method of claim 21 wherein step A the slurry has a fat content of less than 15%.
27 . The method of claim 21 wherein step A and step B include the sub-steps of:
A.1. providing a second hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents;
5% or less whipping or foaming agents;
20% or less moisture;
at a temperature of about 75-121° C. (170-250° F.);
B.1. aerating a second slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
B.2. feeding the first and second aerated foams into an extruder as a composite foam.
28 . The method of claim 22 wherein step A and step B include the sub-steps of:
A.1. providing a second hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents;
5% or less whipping or foaming agents;
20% or less moisture;
about 0.01% to 15% (dry weight basis) of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof;
at a temperature of about 75-121° C. (170-250° F.);
B.1. aerating a second slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
B.2. feeding the first and second aerated foams into an extruder as a composite foam.
29 . The method of claim 23 wherein step A and step B include the sub-steps of:
A.1. providing a second hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents;
5% or less whipping or foaming agents;
20% or less moisture;
about 0.1% to 1.5% (dry weight basis) a member selected from the group consisting of flavors, dyes, coloring agents, preservatives and mixtures thereof;
at a temperature of about 75-121° C. (170-250° F.);
B.1. aerating a second slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
B.2. feeding the first and second aerated foams into an extruder as a composite foam.
30 . The method of claim 24 wherein step A and step B include the sub-steps of:
A.1. providing a second hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents;
5% or less whipping or foaming agents;
20% or less moisture;
about 1% (dry weight basis) or less of a high potency sweetener selected from the group consisting of aspartame, potassium acesulfame, sucralose and mixtures thereof;
at a temperature of about 75-121° C. (170-250° F.);
B.1. aerating a second slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
B.2. feeding the first and second aerated foams into an extruder as a composite foam.
31 . The method of claim 25 wherein step A and step B include the sub-steps of:
A.1. providing a second hot slurry comprising:
about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
35% (dry weight basis) or less of saccharide components;
10% (dry weight basis) or less structuring agents selected from the group consisting of gelatin, pectin, starch, gums, methocel and mixtures thereof;
5% or less whipping or foaming agents;
20% or less moisture;
about 1% (dry weight basis) or less of a high potency sweetener selected from the group consisting of aspartame, potassium acesulfame, sucralose and mixtures thereof;
at a temperature of about 75-121° C. (170-250° F.);
B.1. aerating a second slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
B.2. feeding the first and second aerated foams into an extruder as a composite foam.
32 . The method of claim 21 wherein step A and step B include the sub-steps of:
A.1. dividing the slurry into at least two separate slurry streams;
A.2. admixing other minor ingredients from the group consisting of colors, flavors, nonnutritive or artificial sweeteners, or nutritional fortifying ingredients or combinations thereof;
A.3. feeding the separate slurry streams into an aerator to create separate aerated foams;
B.1. feeding the aerated foams into an extruder as a composite foam.
33 . The method of claim 21 wherein step C includes the sub-step of:
C.1. applying a coating of starch.
34 . The method of claim 21 wherein step E includes the sub-step of:
E.1. applying a coating of starch.
35 . The method of claim 21 wherein step C and step E include the sub-steps of:
C.1. applying a coating of starch;
E.1. applying a coating of starch.
36 . The method of claim 21 additionally including step:
F. drying the formed pieces to a moisture content of 2-4%.