AU2021105909A4 - A Natural Compound Sweetener and Its Preparation Method - Google Patents
A Natural Compound Sweetener and Its Preparation Method Download PDFInfo
- Publication number
- AU2021105909A4 AU2021105909A4 AU2021105909A AU2021105909A AU2021105909A4 AU 2021105909 A4 AU2021105909 A4 AU 2021105909A4 AU 2021105909 A AU2021105909 A AU 2021105909A AU 2021105909 A AU2021105909 A AU 2021105909A AU 2021105909 A4 AU2021105909 A4 AU 2021105909A4
- Authority
- AU
- Australia
- Prior art keywords
- natural compound
- compound sweetener
- sweetener
- thaumatin
- stevioside
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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- 239000003765 sweetening agent Substances 0.000 title claims abstract description 48
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 47
- 229930014626 natural product Natural products 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000004386 Erythritol Substances 0.000 claims abstract description 14
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 14
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 14
- 235000019414 erythritol Nutrition 0.000 claims abstract description 14
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 14
- 229940009714 erythritol Drugs 0.000 claims abstract description 14
- 239000000845 maltitol Substances 0.000 claims abstract description 14
- 235000010449 maltitol Nutrition 0.000 claims abstract description 14
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 14
- 229940035436 maltitol Drugs 0.000 claims abstract description 14
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940013618 stevioside Drugs 0.000 claims abstract description 14
- 235000019202 steviosides Nutrition 0.000 claims abstract description 14
- 239000000892 thaumatin Substances 0.000 claims abstract description 14
- 235000010436 thaumatin Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000013078 crystal Substances 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 16
- 229930006000 Sucrose Natural products 0.000 abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 15
- 239000005720 sucrose Substances 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000000675 anti-caries Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000001631 hypertensive effect Effects 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 6
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000021092 sugar substitutes Nutrition 0.000 description 2
- 235000021147 sweet food Nutrition 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000002288 cocrystallisation Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000003764 sweet protein Substances 0.000 description 1
- 235000019550 taste related disorders Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a natural compound sweetener and its preparation method.
The natural compound sweetener is composed of four parts: stevioside, thaumatin,
erythritol and maltitol. The natural compound sweetener prepared by the invention
has the advantages of pure sweetness, cool taste, no bitterness and peculiar smell, pure
natural and low calorie, and the sweetness is 3-7 times of that of sucrose. It has the
physiological functions such as anti-caries, hypoglycemic, nutrition and health, and is
especially suitable for diabetes, hypertensive patients and other people who need
low-sugar or sugar-free to eat.
Description
Descriptions
A Natural Compound Sweetener and Its Preparation Method
Technical Field
[0001] The invention relates to a natural compound sweetener and its preparation method, which belongs to the technical field of food additives.
Background Technology
[0002] In recent years, with the continuous improvement of people's living standards, more and more attention has been paid to the quality, nutrition and use of food additives. As a kind of important food additives, sweeteners are widely used in foods. Proper consumption of sugar can accelerate gastric peristalsis, accelerate the decomposition of foods and enhance the utilization rate of foods. However, sweet foods also bring many diseases to people, causing many people who love sweet foods to suffer from diabetes, adiposis, dental caries and other diseases. Therefore, there is an increasing demand for sugar-free, low-calorie, pure natural and anti-caries sugar substitute sweeteners in the market.
[0003] Erythritol is a new type of functional sugar alcohol food sweetener, which widely exists in melons and fruits, algae, fungi and fermented foods such as soy sauce and wine. It has the characteristics of high thermal stability, low moisture absorption, coordinated sweetness, zero calorific value, non-cariogenic, non-hyperglycemia and high tolerance. It is widely used in food, medicine, chemical industry and other fields, especially has a strong competitiveness in the sweetener market.
[0004] Stevioside is a natural sweetener extracted and refined from Stevia rebaudiana. It has a cool taste, the sweetness is 200-450 times of that of sucrose, has low calorie and does not participate in human metabolism after use. Regular consumption can prevent hypertension, diabetes, adiposis, dental caries and other diseases, so anyone can eat it securely.
[0005] As a kind of functional sugar alcohol, maltitol has many excellent physical and chemical properties, such as stable properties, certain sweetness, soft flavor, moisture absorption and emulsification stability. It has been widely used in food, chemical industry, cosmetics, medicine and other fields. In the food field, maltitol is mainly used as a functional sweetener, which can replace sucrose for sugar-free food processing.
[0006] Thaumatin is a kind of natural sweet protein, which has many advantages such as natural, low-calorie, safe and non-toxic, and can be degraded into amino acids
Descriptions
needed by human body. It can improve and enhance the flavor of foods, and conceal the bitterness and astringency. It can also reduce the sensory threshold of many aromatic substances. For example, menthol, coffee, ginger, chocolate, strawberry, apple, lemon, orange, etc. It is used as sweetener, flavor improver and enhancer in the food industry.
[0007] Compared with sucrose, single origin natural sweetener has some defects, such as slow occurrence of sweetness, long retention time of sweetness and lingering bitterness. If stevioside has a lingering bitterness, maltitol will occur more slowly. The compound use of several sweeteners in an appropriate ratio can significantly improve the taste, among which erythritol can conceal the undesirable taste caused by the compound use of several sweeteners. Thaumatin can improve the sweetness of general high-power sweeteners, and can conceal the bitterness brought by the metallic flavor and other sweeteners, provide a taste closer to sucrose, enhance the sweetness and prolong the sweetness.
Summary of the Invention
[0008] In order to solve the problem of poor taste of a single sweetener, the invention provides a natural compound sweetener and its preparation method.
[0009] The natural compound sweetener of the invention, in parts by weight, the composition comprises:
[0010] 1.5-2.5g erythritol, 1.0-2.5g maltitol, 2.5x10- 3 g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.
[0011] Preferably, the natural compound sweetener, in parts by weight, the composition comprises:
[0012] 1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10- 3 g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.
[0013] Further preferably, the natural compound sweetener, in parts by weight, the composition comprises:
[0014] 2.5g erythritol, 1.5g maltitol, 2.5x10-3 g glucosyl group stevioside and 3x10- 3g thaumatin, mix and add water to make the volume up to1OOmL.
[0015] 1.5g erythritol, 2.5g maltitol, 2.5x10-3 RebA-98% stevioside and 3x10-3 thaumatin, mix and add water to make the volume up to OOmL.
[0016] The invention also provides a preparation method for natural compound sweetener, which comprises: After dispersing the formula amount of erythritol, stevioside and maltitol in hot water to dissolve, add thaumatin, cool and crystallize after dissolution, and then dry the crystal to obtain a natural compound sweetener.
[0017] Of which, the temperature of hot water is 90~100°C.
[0018] The invention adopts a method that relies on the mixed solution of erythritol
Descriptions
in a natural state to gradually cool down to reach an oversaturated state, thus gradually precipitating the crystal. The crystal is dried at 55-65°C for 3-4h, and stirred every 0.5-1h to prevent the agglomeration of the crystal.
[0019] In order to unify the specifications of the product, after drying, the crystal must pass through a 40-60 standard sieve to obtain a natural compound sweetener product with uniform particle size.
[0020] The beneficial effects:
[0021] The taste of the natural compound sweetener of the invention is similar to sucrose, has no bitterness and peculiar smell, and has a faster occurrence of sweetness and a shorter retention period of sweetness.
[0022] The sweetness of the natural compound sweetener of the invention is 3-7 times of that of sucrose, has low calorie, and can be used in a small amount to achieve a good taste.
[0023] The compound sweetener produced by the method of cocrystallization of several single origin natural sweeteners of the invention makes up for the defects such as stevioside's lingering bitterness, thaumatin's strong lingering sweetness and long retention time of sweetness, so that the sweetness of the compound sweetener is closer to the sweetness of sucrose and the taste is softer, thus alleviating the problem of poor taste of single sugar substitute sweeteners, and avoiding the adverse effects on the human body due to high intake of sugar. It has the characteristics of uniform sweetness, uniform particle size, low calorie, safety and health, and has obvious anti-inflammatory, antioxidant, anti-caries, hypoglycemic and other physiological functions. It is especially suitable for diabetics, hypertensive patients and people who love beauty.
Detailed Description of the Preferred Embodiments Embodiment 1: Related Description of Experiment I. Experimental Materials: Three kinds of compound sweeteners, they are listed as follows: No.1: The purchased Huanfukang zero-calorie sugar is mixed into a 5% solution, i.e. g is added to 100ml of water No.2: The No.1 sweetener that was compounded in the early stage of the laboratory, it is configured according to the concentration of the last taste No.3: The purchased Hegan zero-calorie sugar is mixed into a 5% solution, i.e. 5g is added to 100ml of water No.0: 5% sucrose solution as a control II. Experimental Subjects: 30 undergraduate students, 20-25 years old, in good health,
Descriptions
non-smoking history or taste-related disorders or diseases III. Experimental Method: 1. Take 2mL of the above four No.0-3 sweeteners, respectively, put them into the tasting cup, then each student inhales the sweetener into his/her mouth, stay on the tongue for about 10 seconds, and then spit it out. 2. Taste the sucrose first, and then taste the other three sweeteners in turn. 3. Rinse out his/her mouth with purified water before tasting the next sweetener. 4. For each sweetener (including the control sucrose solution), the taster is not informed what the specific sweetener it is, and only the number is displayed on the tasting cup. 5. Evaluation Index: It is stipulated that the sweetness intensity, sensation speed, agreeable aftertaste, bitterness and overall taste of the control sucrose are 10,10, 0, 0 and 10, respectively, as shown in the table below. The other three sweeteners are not limited in value range, that is, according to the comparison with sucrose, any value in the range of 0-1000 can be taken. Name: Item No.0 Sucrose Huanfukang No.2 No.3 Hegan Laboratory Zero-calorie Sugar Sweetness 10 Intensity Sensation 10 Speed Agreeable 0 Aftertaste Bitterness 0 Overall Taste 10
IV. Statistical Analysis of Results Compared with the two zero-calorie sugar-free sweeteners that sold currently on the market, our compound sweeteners are closer to sucrose, and have certain advantages in terms of less bitterness and overall taste, so they have better market competitiveness and application prospects.
Claims (6)
1. A natural compound sweetener, which is characterized in that, in parts by weight,
the composition comprises:
1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10-3 g stevioside and 2.5-3x10- 3g thaumatin,
mix and add water to make the volume up to1OOmL.
2. The natural compound sweetener as described in Claim 1, which is characterized in
that, in parts by weight, the composition comprises:
1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10-3g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.
3. The natural compound sweetener as described in Claim 2, which is characterized in
that, in parts by weight, the composition comprises:
(1) 2.5g erythritol, 1.5g maltitol, 2.5x10- 3g glucosyl group stevioside and 3x10- 3 g
thaumatin, mix and add water to make the volume up to1OOmL.
(2) 1.5g erythritol, 2.5g maltitol, 2.5x10-3 g RebA-98% stevioside and 3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.
4. The natural compound sweetener as described in any one of Claims 1-3, which is
characterized in that, it comprises: After dispersing the formula amount of erythritol,
stevioside and maltitol in hot water to dissolve, add thaumatin, cool and crystallize
after dissolution, and then dry the crystal to obtain a natural compound sweetener.
5. The preparation method for natural compound sweetener as described in Claim 4,
which is characterized in that, the temperature of hot water is 90-100°C.
6. The preparation method for natural compound sweetener as described in Claim 4,
which is characterized in that, the crystal is dried at 55-65°C for 3-4h and stirred
every 0.5h-lh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021105909A AU2021105909A4 (en) | 2021-08-19 | 2021-08-19 | A Natural Compound Sweetener and Its Preparation Method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021105909A AU2021105909A4 (en) | 2021-08-19 | 2021-08-19 | A Natural Compound Sweetener and Its Preparation Method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021105909A4 true AU2021105909A4 (en) | 2021-10-21 |
Family
ID=78176962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021105909A Ceased AU2021105909A4 (en) | 2021-08-19 | 2021-08-19 | A Natural Compound Sweetener and Its Preparation Method |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021105909A4 (en) |
-
2021
- 2021-08-19 AU AU2021105909A patent/AU2021105909A4/en not_active Ceased
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| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |