Fondant having a noncrystalline phase comprising isomaltulose and sucrose

Abstract

The prevent invention relates to: a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose; a method for the production thereof; use of the fondant as icing, coating or filling for baked goods; and baked goods that are completely or partially coated with the fondant according to the invention.

What is claimed is: 
     
         1 . A fondant comprising a sugar system made of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. 
     
     
         2 . The fondant according to  claim 1 , wherein the proportion of isomaltulose to sucrose in the non-crystalline phase (based on the total weight of the isomaltulose and sucrose in the non-crystalline phase) ranges from 20 to 80 through 45 to 55. 
     
     
         3 . The fondant according to any of the preceding claims, wherein the proportion of isomaltulose to sucrose in the fondant (based on the total weight of the isomaltulose and sucrose in the fondant) ranges from 25 to 75 through 85 to 15. 
     
     
         4 . The fondant according to any of the preceding claims,
 wherein the proportion of the non-crystalline phase in the total carbohydrate composition of the fondant (weight TS of the non-crystalline phase based on the total weight TS of the carbohydrates in the fondant) is from 30 to 70% by weight.   
     
     
         5 . The fondant according to any of the preceding claims,
 wherein at least 80% by weight of the crystals in the crystalline phase have a granule size of at least 0.1 mm.   
     
     
         6 . The fondant according to any of the preceding claims, wherein the non-crystalline phase contains at least 20% by weight isomaltulose (weight TS of the isomaltulose in the non-crystalline phase based on the total weight TS of the carbohydrates in the non-crystalline phase). 
     
     
         7 . The fondant according to any of the preceding claims, wherein the carbohydrate portion of the non-crystalline phase is at least 50% by weight from a mixture of isomaltulose and sucrose. 
     
     
         8 . The fondant according to any of the preceding claims, wherein the fondant contains no more than 3% by weight glucose syrup. 
     
     
         9 . The fondant according to any of the preceding claims,
 wherein the fondant contains 10 to 40% by weight water (based on the total weight of the fondant).   
     
     
         10 . The fondant according to any of the preceding claims, wherein the fondant contains 0.01 to 0.6% by weight (total weight thickening agent based on the TS of the fondant) thickening agent. 
     
     
         11 . The fondant according to any of the preceding claims, wherein the fondant contains 0.01 to 3% by weight (based on the TS of the fondant) of at least one preservative approved for foodstuffs, at least one flavor, or both. 
     
     
         12 . A method for producing a fondant, particularly a fondant according to  claims 1  to  11 , wherein sucrose is dissolved in a non-crystalline phase containing isomaltulose and water in a first method step and, in a second method step, crystalline isomaltulose is added to the solution obtained in the first method step, wherein a fondant is obtained. 
     
     
         13 . The method according to  claim 12 , wherein the first method step comprises the following sub-steps:
 adding a thickening agent to the non-crystalline phase;   heating the non-crystalline phase to 80 to 98° C.;   dissolving the sucrose in the non-crystalline phase;   lowering the temperature of the non-crystalline phase to 40 to 70° C.;   
     
     
         14 . The method according to one of the  claim 12  or  13 , wherein in the second step the crystalline isomaltulose is added to the solution obtained in the first method step, at a temperature of from 40 to 70° C. 
     
     
         15 . A fondant, icing or pastry filling that can be obtained according to a method in accordance with any of  claims 12  to  14 . 
     
     
         16 . Use of the fondant characterized in any of  claim 1  to  11  or  15  as an icing, coating or filling for foodstuffs or luxury foods, particularly baked goods or confections. 
     
     
         17 . Foodstuff or luxury food that is completely or partially coated with a fondant in accordance with any of the  claims 1  to  11 .