Note: Descriptions are shown in the official language in which they were submitted.
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AQUEOUS TABLE 5YRUP WI TH REDUCED
SUGAR CONTENT
F I ELD OF I NVENT I ON
05 This invention relates to an a~ueous table
syrup of reduced sugar content. More particularly,
the invention relates to an agueous, fat-free, table
syrup composition of reduced sugar content and
calorie content.
Conventional table syrups include naturally
occuring syrups such as maple syrup and synthetic
table syrups which are intended to be comparable in
quality to the naturally occurring syrups. In
recent years, attempts have been made to produce
synthetic syrups which are low in caloric content
while remaining comparable in quality to conven-
tional syrups. Among the ~ualities of conventional
syrups are tas-te, mouthfeel, pourability, viscosity,
and stability. Conventional syrups have a generally
high sugar solids content which accounts to a conside-
rable extent for qualities such as viscosity.
Attempts to produce synthetic table syrups are
disclosed in U.S. Pat. 4,394,399 by Keyser which
teaches a low calorie table syrup product consisting
essentially of water, sugar, cellulose gum, salt,
flavoring agent, anti-mycotic agent and sodium
hexametaphosphate. Also U.S. Pat. No. 3,897,252 by
;~:
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Carlson discloses a process which employs a diatomaceous
earth filter aid to partially clarify a concentrated
pasteurized semi-refined sucrose syrup containing
naturally occurring colloidal substances and combining
this filtered sy~up with a softened water containing
carboxymethyl cellulose ~CMC) in amounts to reduce the
Brix and increase the viscosity o~ the filtered syrup.
Finally, U.S. Pat. No. 3,362y833 by Smith et al.
discloses an edible, stable, pourable oil-in-water
emulsion suitable for use as a table syrup which
comprises an aqueous phase containing at least about 65%
sugar solids, an oil phase containing edible oil in an
amount of about 1-40% by weight of the emulsion, and gum
ghatti in an amount of about 0.1 to 1.0% of the emulsion
BRIEF SUM~ARY OF T~E INVENTION
In accordance with one particular aspect of the
present invention, there is provided an aqueous table
syrup comprising sugar; a gum system; and water, the
sugar and gum system being present in amounts sufficient
to produce a Einished product viscosity of at least 200
cps at 25C and a finished product solids ranging from
15 to 45% by weight.
In accordance with another particular aspect of the
present invention, there is provided an a~ueous table
syrup consisting essentially of sugar solids in an
amount of from 15-45% by weight; high viscosity
propylene glycol alginate in an amount of 0.05-1.0% by
weight; 0-1.5% by weight carboxymethylcellulose gum; 0-
50% by weight maltodextrin; 0--1% by weight of at least
one preservative; 0-1~ by weight of alkali metal
hexametaphosphate; 0-2~ by weight oE salt; 0-1~ of at
least one coloring agent; 0-1% of at least one
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Elavoring agent; and the balance so~t water, -the
composition having a viscosity of at least 1,000 cps at
25C.
DETAILED DESCRIPTION
The present invention is concerned wi-th a sugar
syrup, having a reduced sugar content and a viscosity
building gum system. Prior to this invention, reduced
sugar syrups were unable to achieve product viscosities
higher than 1,000 cps without creating off ~lavors and
undesirable textures. This invention provides the
lati-tude to build viscosities in excess of 2,500 cps and
to improve the flavor and textural characteristics of
same. This invention provides the opportunity to better
react to consumer demands for delivering syrups that are
lower in sugar, less sweet, thicker and good tasting.
The sugar syrup of the present invention can be
achieved by combining sugar solids in the Eorm of a
syrup with a gum system. The gum system should be
ef~ective to achieve viscosity building capacities in
excess of 1,000 cps. Gums such as alginate derivative,
carboxymethyl cellulose and combinations thereoE will
achieve that and optionally, maltodextrin may also be
added to the combination of sugar syrup and gum system.
The addition o~ maltodextrin ~urther increases the
viscosity building capacity, improves the syrup texture
and contributes substantially to the reduced sugar
attribute o~ the present invention.
The sugar constituent can be one or more of the
conventional sugars used in table syrups such as
sucrose, fructose, glucose, or the like. The sugar
is preferably included in the composition in th~
05 form of a readily available li~uid sugar such as
liquid sucrose No. 2, high fructose corn syrup
(e.g., 90~ fructose, 55% fructose or ~2% fructose),
63 D.E. corn syrup or 42 D.E. corn syrup. The
amount of sugar solids in the syrup is preferably
15-45% by weight, more preferably 30-44%.
The alginate derivative of the presen-t inventlon
should have a viscosity range based on a 11~% solution
of 75 to 1200 cps at ~5C. Alginates such as propy-
lene glycol alginate (PGA~, sodium alginate and the
like can be utilized. However, PGA is preferred.
The PGA used in the present invention should
have a viscosity of at leas-t about 75 cps~ at 25C,
and preferably about 600-1200 cps. Propylene glycol
alginates are presently available in low, medium and
high viscosity grades. It is, however, preferred to
use the high viscosity grade PGA. The use of lower
viscosity material necessitates the use of a large
quantity thereof to produce a syrup having viscosity,
flow, and pour characteristics comparable to conven-
tional syrups. ~lile suitable characteristics ofthis type can be obtained, the large quantity of the
additive required can adversely affect other proper-
ties, such as flavor and mouthfeel. Cost is also a
major consideration. The high viscosity alginate is
preferably used in an amount of Erom 0.1-0.5% by
weight, the larger quantlties being generally used
when the content o~ sugar solids in the table syrup
is relatively low.
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The carboxymethylcellulose gum constituent can
be any readily-available product including any of
the various viscosity grades or degree of carboxy-
m~thyl substitution, and includes the soluble ~etal
05 salts thereof such as sodium carboxymethylcellulose.
This gum is readily-available commercially in low,
medium, or high viscosity grades and with various
degre~s of carboxymethyl substitution. Low and
medium viscosity material, with a high degreP of
carboxymethyl substitution, is preferred. The
amount of the cellulose gum can range ~rom 0-1.5%.
Ho~ever, the preferred ranges is 0.05-1% by weight.
The cellulose gum is particularly preferable in
syrups according to the invention having a viscosity
of 1,000 cps or more at 25C. In that event, it is
preferred to use the cellulose gum in an amount of
0.3-0.8% by weight in combination with an alginate
present in an amount of 0.1 to 0.5% by weight. As
in the case of the alginate, the amount of the
cellulose gum is generally higher when the sugar
solids content of the syrup is relatively low.
Generally, maltodextrin has a dextrose equiva-
lence (D.E.) of from 1 to 20. The higher -the D.E.
the more soluble and sweeter the maltodextrin,
particularly when compared to the low D.E. malto-
dextrin which is less soluble and not as sweet. In
the present inven-tion the D.E. should range from 4
to 19.9 and preferably 14 to 19.9.
Maltodextrin is also readily available in any
of several grades any of which can be used in this
invention. The maltodextrin is preferably incorpor-
ated in the syrup formulation as liquid maltodextrin
such as a 53.5% solids content 15 D.E. liquid malto-
dextrin. It is preferably used in an amount of
2-50% maltodextrin solids by weight. Higher amounts,
in excess of 10%, are preferably used where lesser
amounts of sugar solids are used in the syrup. The
amount o maltodextrin is also generally higher
where the amount of alginate, or alginate and cellu-
05 lose gum, is relatively low. It is preferred to usemaltodextrin together with cellulose gum and preferred
compositions contain 0.05-0.5% alginatP, 0.05-0.8
cellulose gum, and 5-20% maltodextrin solids by
weight.
Preservatives such as sorbic acid, sodium
benzoate, potassium sorbate, are used to stablize
the syrup against microorganisms. An anti-mycotic
agent such as sorbic acid is used in preferred
compositions. The amount of each particular preser-
vative can vary but will in general be on the order
of .01-1% by weight.
An edible chelating agent such as an alkali
metal hexametaphosphate, in an amount of about 0.01-
0.5% by weight is preferably added for viscosity
stability.
Salt and other flavorants and colorants can be
added as in conventional synthetic table syrup. The
amount of salt added will generally be in the range
of 0-1% by weight and the amount of flavorant or
colorant will generally be about 0.01-1% by weight.
Combinations of colorants or flavorants may, of
course, be used.
The balance of the composition is made up of
water. "Soft water" is preferred. By "soft water"
is meant water which has a total hardness (calcium
and magnesium) content of not more than 50 ppm,
preferably not more than 30 ppm. Water of greater
hardness than this can be softened by conventional
water softening processes. The amount of soft water
ln the composition can vary widely but will generally
be about 30-60% by weight.
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In preparing the syrup, it is preferred to make
up an aqueous pre-solution containing carboxymethyl-
cellulose gum in an amount sigrlificantly higher,
generally 2-10 times higher, than the amount of gum
05 in the syrup formulation. Small quantities of the
pre-solution can be added to the product syrup, if
necessary, to increase the product viscosity.
Product viscosity can be decreased, of course, by
adding soft water. The pre-sclution is preferably
made up by dissolving about 1-5% by weight carboxy-
methylcellulose gum in soft water. The pre-solution
is preferably heated to aid dissolution of the gum.
A temperature of 70-160F, most preferably, 100 to
140F, is preferred. It is preferred to use the
heated solution when it is fresh, preferably within
4 to 8 hours. However, the heated solution may be
used after being held for longer periods of up to 90
or 100 hours.
It is also preferred to stabilize the presolu-
tion with the use of antimicrobial agents such assorbic acid at levels of 0.01-1% and more preferable,
0.03 to 0.08%. This will extend the life of the
presolution.
The syrup itself is preEerably made up by
blending a sufficient amount of sugar in the form of
a liquid and maltodextrin as liquid maltodextrin.
The liguid sugar component may conveniently contain
50-70% sugar solids and the liquid maltodextrin may
conveniently contain 35-60% maltodextrin solids,
both in water, preEerably soft water. The mixture
is preferably heated to 150-170F.
One or more chelating agents, such as sodium
hexametaphosphate, and one or more preservatives,
such as sorbic acid, are added followed by addition
of high viscosity propylene glycol algina-te and
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medium viscosity carboxymethylcellulose. The alginate
and cellulose gum are conveniently added in a~ueous
solution in soft water by means of an eductor ~unnel.
The ingredients are agitated at elevated temperature
(150-170F is suitable) for a period of tlme to
solubilize the ingredients. The remaining suga~
solids are then added, preferably as a syrup or
liquid sugar, together with any require~ soft water.
An antibacterial preservative, such as sodium benzoate
may also be added, together with conventional flavors
and colors. The syrup is then pasteurized such as
by heating in a pasteurization loop at a temperature
of 190-210F for 45-90 seconds. The product is then
packaged after cooling to a temperature of about
180F or below.
Viscosity of the product is at least about
200 cps, preferably at least 800 cps, and more
preferably at le~st 1000 cps, at 25C. Maximum
viscosity is about 5,000 cps., and preferred viscosity
is 1,300 to 1,800 cps, at 25C.
It is also possible according to the present
inventlon to utilize a variety of gum systems to
achieve the desired texture and viscosity of the
present invention. For instance, high viscosity
propylene glycol alginate can be utilized at levels
ranging from 0.2% to about 1.0%, preferably about
0.5%. The viscosity achieved can be as high as
2,000 cps.
It is also possible to use a cor~ination of
rnaltodextrin and PGA. With the addition of malto-
dextrin, the finished product viscosity can be
adjusted up to about 5,000 cps. Whereas in the case
of PGA alone the finish product viscosity can go as
high as about 2,000 cps. This combination can
reduce cost and gives the product greater latitude
in viscosity building capabilities.
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Finally, a combination of CMC and Maltodextrin
will also result in an acceptable product~ The
addition of maltodextrin increases the viscosity
building latitude of the finish product, because in
05 the case of CMC alone, as the viscosity exceeds 800
cps it becomes unacceptably slimy and stringy. The
addition of 15 DE maltodextrin increases the viscosity
building potential and improves the texture of the
final product.
The following Examples are presented to further
illustrate the invention but it is to be understood
that the invention is not limited to the details of
these Examples.
EXAMPLE 1
A pre-solution is prepared by dissolving in
soft water at 130F about 2.5% by weight of carboxy-
methyl cellulose and 0.065% by weight sorbic acid.
The solution has a viscosity of about 5,500 cps at
25C. A table syrup is prepared by blending the
pre-solution with additional ingredients to provide
a composition of the following formulation.
% Formula % by
Ingredients Solids Weiqht
Liquid sugar (67.5 Brix)20.00~9.60
63 D.E. Corn Syrup (43 Baume)20.50 25.00
Maltodextrin 15 D.E. (dwb) 12.00 12.00
PGA (kelco type KDHVF)0.25 0.25
CMC (Hercules type 9M31E') 0.57 0.57
Salt 0.10 0.10
Sorbic acld 0.07 0.07
Sodium benzoate 0.07 0.07
Sodium hexametaphosphate0.20 0.20
Flavors/colors 0.27 0.40
Soft water ---- 31.71
54.03% 100.00%
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Pre-solution, liquid sugar, and the soft water
are blended, and the blend is heated to about 145F
with agitation. The PG~ is added to the heated base
syrup under continual agitation. After hydration of
05 the PGA, the remainin~ ingredients are added. If
necessary, the viscosity is reduced by the addition
of soft water or raised b,v the addition of pre-solu-
tion. A triblender is suitable for blending the
syrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of abou-t 1,500 cps at
25C, has excellent taste, mouthfeel and pouring
characteristics.
EXAMPLE 2
A pre-solution is prepared by dissolving in
soft water at 130F about 2.5% by weight o~ carboxy-
methylcellulose and 0.065% by weight sorbic acid.
The solution has viscosity of about 5,500 cps at
25C. A table syrup is prepared by blending pre-
solution with additional ingredients to provide a
composition of the following formulatlon:
Ingredients Solids Weight
Liquid sugar (67.5 Brix)43.0063.70
Propylene glycol alginate
(PGA) (Kelco type KDE~F) 0.35 .35
Carboxymethylcellulose ~CMC)
(Hercules type 9M31F) 0.80 .80
Salt 0.200.20
Sorbic acid 0.070.07
Sodium benzoate 0.07 0-07
Sodium hexametaphosphate 0.200.20
Flavors/colors 0.310.55
Soft H2 34.06
~5.00%100.00
Pre-solution, liquid sugar, and the soft water
are blended, and the blend is heated to about 145F
with agitation. The PGA is added to the heated base
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syrup under continual agitation. After hydration of
the PGA, the remaining ingredients are added. If
necessary, the viscosity is reduced by the addition
of soft water or raised by the addition of pre-solu-
05 tion. A triblender is suitable for blending thesyrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of about 1500 cps at 25C,
has excellent taste, mouthful and pouring character-
istics.
EXAMPLE 3
A pre-solution is made by blending 2.5% by
weight carboxymethylcellulose (CMC) and 0.065% by
weight sorbic acid in soft water. The pre-solution
is heated in a blend -tank to 130F to facilitate
dissolution of the CMC. The solution can be held at
that temperatuxe for a considerable amount of time
but is preferably used within 48 hours. Liquid
sucrose #2 (67.5% solids) in an amount of 29.6 parts
by weight and 22.4 parts by weight liquid maltodextrin
(53.5% solids) (12.0 parts by weight solids) are
blended in a second blend tank and heated to 165F.
Sodium hexametaphosphate and sorbic acid are added
in amounts, respectively, of 0.2 and 0.075 parts by
weight. High viscosity propylene glycol alginate
(Kelco KDHVF) and carboxymethylcellulose (Hercules
9M31F) are added by means of an eductor funnel in
amounts, respectively, of 0.2 and 0.45 parts by
weight. Soft water heated to about 130F is added
and agita-tion is maintai.ned for about 20 minutes at
a temperature of about 150F. Corn syrup, 63 D.E.
(82% solids) in an amount oE 26.5 parts by weight is
then added, followed by 0.075 parts by weight of
sodium benzoate, and flavors and colorants as desired.
The syrup thus produced has a viscosity of about
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1,600 cps at 25C. Viscosity adjustments can be
made by adding water or pre-solution as appropriate
to achiave the desired viscosity in this case 1,600
cps at 25C. The syrup is heated in a pasteurization
05 loop where it is held at 195F for 60 seconds, then
cooled to about 150F, and bottled. Product viscosity
is 1,600 cps at 25C. The total formulation (exclud
ing flavor) of the syrup is as follows:
% byFormula %
10 Ingredient Weight Solids
Liquid sucrose #2 29.63020.000
Corn syrup (63 D.E.)26.00020.500
Liquid maltodextrin 22.43012.000
Sodium hexametaphophate 0.200 0.200
Sodium benzoate 0.0750.075
Sorbic acid 0.0750.075
PGA 0.2000.~00
CMC 0.5000 500
Water 21.890
100.000%53.550
The syrup has excellent taste, mouthfeel and pou.ring
characteristics.
