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Isomalt in Hard Candy Applications

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Isomalt in Hard Candy Applications Sugar Free fructose is isomerized into a much more stable 1,6 bond, making iso- maltulose considerably more resis- tant to acids and microbial influ- ences. By means of a further Isomalt in Hard Candy processing step, hydrogenation, it was possible to obtain the sugar alcohol isomalt from isomaltulose. A simplified flow-chart of the pro- Applications duction process is given in Figure 1. PRODUCTION PROCESS Starting from a sucrose solution, isomaltulose is obtained through transglucosidation as already men- he demand for low-fat and low- due to its sugar-comparable taste tioned. (Figure 2.1) Tcalorie confectionery increases and preferred shelf-life properties. After crystallization, isomaltulose steadily worldwide. Consumers Isomalt started to sell in the U.S. is hydrogenated in a neutral aqueous understand the message and func- when the intense sweeteners acesul- solution using a Raney nickel cata- tions of these product categories fame K and aspartame were regu- lyst. This produces isomalt, a mixture which serve their demands for lated for the use in confectionery of the isomers 1-O-α-D-glucopyra- “healthy eating” when thinking early in 1994 (which was important nosyl-mannitol, 1,1-GPM-dihydrate, α about less calories and kind-to-the- as isomalt is less sweet than sugar). and 6-O- -D-glucopyrano-syl-D-sor- teeth functions. Nowadays new There are still few companies in bitol, 1,6-GPS. (Figure 2.2) sugar replacers like isomalt can be the U.S. that are using isomalt, com- In the crystallization process, used providing sugar comparable pared to Europe where some major especially developed for isomalt, taste and texture to guarantee good brands build their success in sugar GPM crystallizes with 2 mol water quality products. In addition to free on the properties of isomalt. whereas GPS crystallizes without sugar free chewing gum and breath This paper will briefly describe the water. As a result, isomalt contains mints, which are already well estab- manufacture of isomalt, its proper- approximately 5 percent water of lished, sugar free hard candies and ties and especially the use of isomalt crystallization. Finally, isomalt is an cough drops start playing an impor- in sugar free hard candy applications. odorless, white, crystalline, sweet- tant role in the sugar free market. tasting substance with a very low Isomalt, a sugar substitute derived DEVELOPMENT AND hygroscopicity. PRODUCTION from sucrose, plays a major role in Crystal Structure and Surface these fields of sugar free products Isomalt belongs to the chemical group of disaccharide alcohols and The crystal structure and surface is derived from sucrose. Research of isomalt differ from that of work carried out by Südzucker’s sucrose. Electron micrographs show central lab showed that the isomer- clearly that isomalt is not made up izing action of the microorganism of crystals with regular surface, as protaminobacter rubrum trans- sucrose is, but of a bond of agglom- forms the non-reducing sucrose into erates that are made up of individ- a reducing disaccharide 6-O-α-D- ual crystals—probably smaller than glucopyranosyl-D-fructose. This 5 µm. The surface of the crystals is new ‘sugar’ was called isomaltulose of a design which promotes cohe- and given the brand name Palati- sion of the crystals, a characteristic nose® after the German place where that is a distinct advantage when it was discovered—Obrigheim in isomalt is compressed directly into der Pfalz (in Latin: Palatinum). The tablets. Isomalt can be easily ground main difference compared with to grain sizes of < 100 µm which is Bodo Fritzsching sucrose is that the 1,2 bond between desired for applications like choco- Palatinit of America, Inc. the sugar components glucose and late or chewing gum. Presented at the National American Association of Candy Technologists Technical Session The Manufacturing Confectioner/November 1995 65.
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