Sugar free mannitol confectionery and methods of making same
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
1. A confectionery composition, comprising:
a mixture comprising
a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,
a fat, and
a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup; wherein the mannitol is present in an amount of about 55 to 60% w/w (dry) of the fondant, hydrogenated starch hydrolysate syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant; and sorbitol syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the confectionery composition;
wherein the confectionery composition comprises crystalline particles of mannitol; and
wherein the confectionery has a chewy texture.
2. The confectionery composition of claim 1 , wherein the total amount of mannitol is about 6 to about 30% w/w of the confectionery composition.
3. The confectionery composition of claim 1 , wherein the hydrogenated starch hydrolysate syrup of the cooked base portion, the fondant portion, or both comprises maltitol and sorbitol in a ratio of about 1:0.8 to about 1:1.2 maltitol to sorbitol.
4. The confectionery composition of claim 1 , wherein the hydrogenated starch hydrolysate syrup of the cooked base portion, the fondant portion, or both contains about 75 to about 85% solids, about 4% w/w sorbitol, about 53% w/w maltitol, about 22% w/w polyols having a degree of polymerization of 3-5, and about 21% w/w polyols having degree of polymerization of 6 and greater.
5. The confectionery composition of claim 1 , wherein the total amount of mannitol and hydrogenated starch hydrolysate syrup present in the confectionery composition is about 70 to about 90% w/w of the confectionery composition.
6. The confectionery composition of claim 1 , wherein the amount of mannitol from the base portion is about 8.0 to about 12.0% w/w of the composition, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 70.0 to about 74.0% w/w of the composition.
7. The confectionery composition of claim 1 , wherein the fondant is present in an amount of about 10.0 to about 12.0% w/w of the confectionery composition.
8. The confectionery composition of claim 1 , wherein the confectionery composition has a moisture content of about 6.0 to about 8.0% w/w.
9. The confectionery composition of claim 1 , further comprising a texturizing agent or an emulsifier.
10. The confectionery composition of claim 1 , further comprising one or more ingredients selected from an additional sweetener, a sensate, a flavor, a color, a functional ingredient, a gas, an abrasive, particles of a second confectionery, a food acid or salt thereof, or a combination thereof.
11. The confectionery composition of claim 10 ,
wherein the confectionery composition comprises a flavor in an amount of about 0.75 to about 3.0% w/w of the confectionery composition.
12. The confectionery composition of claim 10 , wherein the sensate is a cooling agent, a warming agent, a tingling agent, or a combination thereof.
13. The confectionery composition of claim 10 , wherein the confectionery composition comprises a food acid or salt thereof in an amount of about 0.5 to about 4.0% w/w of the confectionery composition.
14. The confectionery composition of claim 1 , further comprising a mixture of flavor and a food acid in a ratio of about 1:1 flavor to food acid.
15. The confectionery composition of claim 1 , wherein the fondant comprises crystalline particles of mannitol having an average particle size of less than 50 micrometers.
16. The confectionery composition of claim 1 , wherein the fondant comprises crystalline particles of mannitol having crystals of an average length of ≦30 micrometers as determined by microscopic analysis.
17. The confectionery composition of claim 1 ,
wherein the amount of mannitol from the base portion is about 8.0 to about 12.0% w/w of the composition, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 70.0 to about 74.0% w/w of the composition;
wherein amount of mannitol from the fondant portion is about 4.0 to about 6.0% w/w of the composition; the amount of hydrogenated starch hydrolysate syrup from the fondant portion is about 1.0 to about 3.0% w/w of the composition; and sorbitol syrup in an amount of about 1.0 to about 3.0% w/w of the composition; and
wherein the confectionery composition further comprises
a texturizing agent in an amount of about 1.0 to about 2.0% w/w of the composition;
a fat having a melting point of about 35 to about 40° C. in an amount of about 3.0 to about 4.0% w/w of the composition;
lecithin in an amount of about 0.001 to about 0.1% w/w of the composition;
glyceryl monostearate in an amount of about 0.01 to about 0.7% w/w of the composition; and
a moisture content of about 6.5 to about 7.0% w/w of the composition.
18. The confectionery composition of claim 1 , wherein a sample piece of the confectionery composition measuring 35 mm long×5.5 mm thickness×12.5 mm width exhibits a maximum force of about 3000 to about 4000 grams when a texture analyzer probe penetrates the sample parallel to its thickness and perpendicular to the face measuring 35 mm long×12.5 mm wide by 3 millimeters; wherein the sample is conditioned at 25° C. four hours prior to analysis, the texture analyzer plunger is 4 mm cylinder; the approach speed is 1 mm/sec; and the penetration distance is 4.3 mm.
19. The confectionery composition of claim 1 , wherein the confectionery composition exhibits a water activity of about 0.38 to about 0.45.
20. The confectionery composition of claim 1 , wherein the confectionery composition exhibits a density of about 1.1 to about 1.4 g/cm 3 .
21. A method of preparing a confectionery composition, comprising:
mixing
a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,
a fat, and
a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup; wherein the mannitol is present in an amount of about 55 to 60% w/w (dry) of the fondant, hydrogenated starch hydrolysate syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant; and sorbitol syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the confectionery composition;
wherein the confectionery composition comprises crystalline particles of mannitol; and
wherein the confectionery has a chewy texture.
22. The method of claim 21 , comprising:
cooking the base portion comprising mannitol and a hydrogenated starch hydrolysate syrup;
adding to the cooked base portion a texturizing agent and the fat and optionally a food acid or salt thereof, a flavor, or a combination thereof to form a mixture;
cooling the mixture to form a cooled mixture;
adding the fondant portion to the cooled mixture to form a final mixture;
and pulling the final mixture to form a confectionery composition.
23. The method of claim 21 , wherein the fondant comprises a moisture content of about 6.5 to about 11.0% w/w of the fondant.