Вы находитесь на странице: 1из 2

What exactly is a caramel?

Caramel has been defned as:


A cooked solution of milk products, corn syrup, and
sugars plus other components (Warnecke, 1996)
An emulsion consisting of a dispersed phase of fat
globules and a supersaturated continuous phase
containing glucose, sucrose, milk protein, and other
minor components (Steiner, 2001)
In both these defnitions, the importance of sugar is
obvious. Sugar imparts sweetness but is also important
to the texture and appearance of the fnished caramel.
Replacing sugar is not as simple as just replacing the
sweetness. One must choose an ingredient that imparts
similar sweetness while maintaining the other properties
of the caramel as well.
What are the various types of caramel?
Grained or stand-up: a wrapped caramel with a moisture
level of ~10%. Sugar to corn syrup ratio is about 1:1, with
some seeding with powder or fondant. Fat melting point
is ~95F, and fat percent is ~10%. Starch may be used to
increase stand-up properties.
Soft, cast, or enrobing: ~10% moisture level, with 1:2
syrup to crystalline ratio.
Polyols for this application:
MALTISWEET

M95 Maltitol Solution


MALTISWEET B Maltitol Syrup
MALTISWEET 3145 Maltitol Syrup
HYSTAR

5875 Maltitol Syrup


HYSTAR 4075 Polyglycitol Syrup
HYSTAR 3375 Polyglycitol Syrup
Flowing: ~15% moisture, free fowing at 90F. Similar
ratio to enrobing caramel. The product chosen to replace
sugar depends on the type of caramel that is desired. It is
important to look at all the characteristics of an ingredient
before adding it to your formulation.
Sample formulations for sugar-free and no-sugar-added
caramels using MALTISWEET

B Maltitol Syrup:
Sugar-Free Caramel
A sugar-free product requires that any sugar component,
including lactose, be restricted to <0.5 g/serving. This can
be done by using sodium caseinate, as in the following
formulation.
INGREDIENTS %
MALTISWEET

B Maltitol Syrup 85.32


DMV EM-7 Sodium Caseinate
1
3.28
Vegetable Fat 95F MP 10.90
Tween

60 Polysorbate 602 0.50


Non-water base favor, color, and sweetener to suit aw = <0.5
Procedure:
1. Cook MALTISWEET

B to 125C or 270F
2. Place cooked MALTISWEET B and Sodium Caseinate in a
mixer ftted with a delta paddle. Mix until uniform.
3. Add vegetable fat, Tween

, favor, color, sweetener and


mix until uniform.
4. Mix for 15 minutes or until cool.
1
DMV International
2
Tween

is a registered trademark of Croda Inc.


Sugar-Free and No-Sugar-Added Caramels
The information described above is ofered solely for your consideration, investigation, and independent verifcation. It is up to you to decide whether and how to use this information.
Ingredion Incorporated and its afliates make no warranty about the accuracy or completeness of the information contained above or the suitability of any of its products for your specifc
intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or ftness for a particular purpose are hereby disclaimed. Ingredion Incorporated and
its afliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.
The MALTISWEET, HYSTAR and INGREDION marks and logos are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright 2014.
1-800-443-2746 | ingredion.com/us
Find out more
Discover our portfolio of ingredient solutions. Visit us online or call:
No-Sugar-Added Caramel
For a no-sugar-added caramel, sucrose, glucose, or corn
syrup components need to be replaced by similar polyols,
as in the following formulation.
INGREDIENTS %
MALTISWEET

B Maltitol Syrup 86.60


Purity

W Starch 1.50
Butter (unsalted) 5.00
Non-fat dry milk powder (lactose free) 2.00
HB-95 FLAKES
1
3.00
ATLAS

1400 (mono- and diglycerides)


2
0.11
Vanilla extract 0.40
Caramel favor 0.20
Caramel color 0.20
Procedure:
1. Combine MALTISWEET

B, Purity

W Starch and unsalted


butter.
2. Turn on agitator and steam to kettle.
3. When the mixture has reached 190-200F, add the non-
fat dry milk powder, HB-95 FLAKES

and ATLAS

1400.
4. Continue to cook to a temperature of 280-285F.
5. Add vanilla extract, caramel favor and caramel color.
Mix for 45-50 seconds.
1
HB-95 FLAKES

is a registered trademark of ACH Food Companies Inc.


2
ATLAS

is a registered trademark of Croda Inc.

Похожие интересы