CA1062954A - Sweetness enhancer for reduced sugar containing products - Google Patents
Sweetness enhancer for reduced sugar containing productsInfo
- Publication number
- CA1062954A CA1062954A CA223,490A CA223490A CA1062954A CA 1062954 A CA1062954 A CA 1062954A CA 223490 A CA223490 A CA 223490A CA 1062954 A CA1062954 A CA 1062954A
- Authority
- CA
- Canada
- Prior art keywords
- sugar
- beverage
- foodstuff
- sweetness
- furaneol
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Abstract
"SWEETNESS ENHANCER FOR REDUCED
SUGAR CONTAINING PRODUCTS"
ABSTRACT OF THE DISCLOSURE
2,5-Dimethyl-3-hydroxy-4-oxo-4,5-dihydroruran is disclosed as being useful as an enhancer of the sweetness shown by comestibles containing natural sugars or non-nutritive sweetening agents.
SUGAR CONTAINING PRODUCTS"
ABSTRACT OF THE DISCLOSURE
2,5-Dimethyl-3-hydroxy-4-oxo-4,5-dihydroruran is disclosed as being useful as an enhancer of the sweetness shown by comestibles containing natural sugars or non-nutritive sweetening agents.
Description
6; :9S4 --This invention relates to sweetened products.
2,5-Dimethyl-3-hydroxy-4--oxo-4,5-dihydrofuran (hereinafter referred to as "furaneol"; FURANEOL is a pending trademark of Firmenich SA, Geneva, Switzerland) is a fla-vouring and perfuming ingredient which has recently found a rapidly increasing acceptance. After its discovery and isolation from a natural source - see 145 ACS Meeting Sept. 1963, Abstract 3-D, Amer. Soc. Brewing Chemistry Proc. 1963, 84 and J. Food Sci. 1965, 30, 280-, this furan has been widely utilized for the reconstitution of good quality fruity flavours. Its use as flavouring agent for the reconstitution of strawberry-like flavour composition is disclosed in Swiss Patent ND,486,350. -The importance of sweetness as one of the major factor in the palatability of foodstuffs is well recognized and undisputed among modern nutritionists. Until recently -~ `
sweetness was promoted almost exclusively by natural sugars.
In recent years, however, the rapid growth in the consumption of low-calorie soft drinks and dietetic food in general has had the result of fostering a great deal of ~ `
studies directed at finding new non-nutritive sweeteners.
A different solution to the problem of diminish-ing the amount of natural nutritive sweeteners in food, while maintaining the same total sweetness, is offered by the utili-zation of non-nutritive enhancer of sweetness. Namely, to this class of derivatives belongs maltol whose lifting effect on -- 2 - ~ :
the sweetness of sugar represents the object of United States Patent No.
sweetness was promoted almost exclusively by natural sugars.
In recent years, however, the rapid growth in the consumption of low-calorie soft drinks and dietetic food in general has had the result of fostering a great deal of ~ `
studies directed at finding new non-nutritive sweeteners.
A different solution to the problem of diminish-ing the amount of natural nutritive sweeteners in food, while maintaining the same total sweetness, is offered by the utili-zation of non-nutritive enhancer of sweetness. Namely, to this class of derivatives belongs maltol whose lifting effect on -- 2 - ~ :
the sweetness of sugar represents the object of United States Patent No.
3,409,441.
It has now been found that furaneol exhibits a sweetness enhancing effect when used in combination with natural sugars, such as sucrose or glu-cose for instance, or non-nutritive sweetening agents. Thus, part of the natural sugar can be replaced with much lower amounts of furaneol in a great variety of foodstuffs and beverages, without, in most cases, affecting to any major extent the taste and aroma of the comestibles to which it is incorporated.
This finding is particularly important for the food and beverage industry ln consideration of the significant savings which could be realized by a judicious reduction of the sugar content of the manufactured comestibles.
Accordingly, the invention provides a sugar-containing foodstuff or beverage comprising sugar and from about 5 to 100 ppm by weight, based on the total weight of foodstuff or beverage, of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
In addition, the present invention provides a sugar containing foodstuff or beverage comprising a reduced amount of sugar while possessing the s = e total sweet _ss whlch ' .` ' ' .
.
'; ~; :' .. . ' , :,..~ .
~3- ~
' . ` -: ~ - 1 1)62954 comprises having substituted the said amount of sugar with a much smaller amount of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
The terms "natural sugars" used in the instant description are deemed to include those sweeteners, namely carbohydrates, which occur in nature and are known to develop a sweetening effect.
Typical examples of the carbohydrates whose swee~ening power is enhanced by the addition of furaneol in accordance with the invention, in-clude, e.g., fructose, glucose, sacchrose, xylose, maltose, rhamnose, galac-tose, lactose, mannitol, sorbitol, xylitol or arabitol.
The terms "foodstuff" and "beverage" contemplate various products destined for human consumption. Typically, they include puddings, jams, ~ `
jellies, dessert preparations, ice cream, bakery and confectionary products, candies, chewing-gum, fruit-juices, syrups and soft-drinks in general.
According to a preferred embodiment of the present invention, the enhancement of the sweetness developed by sugar can be achieved by substi-tuting as much as 20 parts by weight of sugar in a composition containing 100 parts of sugar with from about 0.003 to about 0.06 parts by weight of furaneol preferably with from about 0.006 to about 0.03 parts. In other words~
the composition can contain 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran ~ and sugar in a proportion of 37~5 to 750, preferably 75 to 375, ppm by weight of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
B
-:, ~06Z95~ .
As a consequence, the instant invention relates more particularly to a foodstuff or a beverage containing a reduced amount of sugar while possessing the same total sweetness which comprises having substituted up to 20% by weight of said sugar with furaneol in an amount of from about 5 to 100 ppm by weight, based on the total weight of said foodstuff or beverage.
The range of proportions indicated above is not to be interpret-ed restrictively and lower or higher proportions can be used. It has to be ~ . .. . .
understood however that beyond a certain upper limit, furaneol, due to its intrinsic flavouring properties, starts to develop a more marked taste modifying effect. It is therefore a matter or appreciation of the flavourist -to use furaneol in such a way and proportion which better suit the specific sweetening and/or flavouring effects which are desired to achieve.
Furaneol is a commercially available compounds ~Firmenich SA, Geneva, Switzerland). It can be prepared, for example, in accordance with one of the processes described in Swiss Patent No. 474,500 and 474,501. In its pure state, furaneol is a crystalline substance which can be utilized directly as such or, more conveniently, on a solid support, such as gum arabic or a dextrine, or in solution in one of the non-toxic comestible solvents commonly used in the flavour industry, e.g. ethanol or triacetin. -~
Puraneol can then be added to the materials to which it is desir-ed to confer a sweetness enhancing effect in the course of any of the steps of ,~ . ..
their manufacture. ~
The invention is better illustrated by the following exiamples -.
which are not to be construed as limiting the invention in any way.
Example 1 Puraneol was added to a number of sugar syrups. These syrups were prepared by dissolving a variety of sugars, namely glucose, fructose, ~ -sucrose and commercially available re~ined sugar, into water in Q proportion 6;~4 of 9 and 10%, respectivel~. Furaneol was added to the 9% sugar-containing solutions in the amount corresponding to 12 ppm based on the total solution.
49 out of 63 ~78%~ tasters were selected as members of a taste panel. The choice was determined by their ability to discriminate repeti-tively two different solutions containing 9 and 10% of sucrose in water.
The sweetness of the solutions containing furaneol in combina-tion with 9% sugar was tested by comparison with the "control" solutions containing 9 and 10%, respectively, of sugar only.
3fi C73.5%) of the panel members judged the solutions contain-lQ ing 10% sugar and the solutions containing 9% of sugar in combination with 12 ppm of furaneol equal in sweetness.
Example 2 A "control I" sand-biscuit preparation was manufactured by mix-ing 90 g of sugar with 525 g of total dough.
A "control II" sand-biscuit preparation was manufactured by mixing 72 g of sugar with 525 g of dough.
Finally, a "test" sand-biscuit preparation was separately manu-factured by mixing 72 g of sugar and 10.5 mg ~17,6 ppm~ of furaneol with the 525 g of total dough.
The b~scuits thus manufactured were subjected to an evaluation by a panel of exper~enced tasters who were requested to express their opinion as to the relative sweentess of the three types of foodstuff.
The six members of the panel judged the sugar/furaneol containing biscuits as sweet as those prepared with "control I" preparation and sweeter than those prepared with "control II" preparation.
,' :, : .. .... . .. ~.. . , . ,. . -
It has now been found that furaneol exhibits a sweetness enhancing effect when used in combination with natural sugars, such as sucrose or glu-cose for instance, or non-nutritive sweetening agents. Thus, part of the natural sugar can be replaced with much lower amounts of furaneol in a great variety of foodstuffs and beverages, without, in most cases, affecting to any major extent the taste and aroma of the comestibles to which it is incorporated.
This finding is particularly important for the food and beverage industry ln consideration of the significant savings which could be realized by a judicious reduction of the sugar content of the manufactured comestibles.
Accordingly, the invention provides a sugar-containing foodstuff or beverage comprising sugar and from about 5 to 100 ppm by weight, based on the total weight of foodstuff or beverage, of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
In addition, the present invention provides a sugar containing foodstuff or beverage comprising a reduced amount of sugar while possessing the s = e total sweet _ss whlch ' .` ' ' .
.
'; ~; :' .. . ' , :,..~ .
~3- ~
' . ` -: ~ - 1 1)62954 comprises having substituted the said amount of sugar with a much smaller amount of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
The terms "natural sugars" used in the instant description are deemed to include those sweeteners, namely carbohydrates, which occur in nature and are known to develop a sweetening effect.
Typical examples of the carbohydrates whose swee~ening power is enhanced by the addition of furaneol in accordance with the invention, in-clude, e.g., fructose, glucose, sacchrose, xylose, maltose, rhamnose, galac-tose, lactose, mannitol, sorbitol, xylitol or arabitol.
The terms "foodstuff" and "beverage" contemplate various products destined for human consumption. Typically, they include puddings, jams, ~ `
jellies, dessert preparations, ice cream, bakery and confectionary products, candies, chewing-gum, fruit-juices, syrups and soft-drinks in general.
According to a preferred embodiment of the present invention, the enhancement of the sweetness developed by sugar can be achieved by substi-tuting as much as 20 parts by weight of sugar in a composition containing 100 parts of sugar with from about 0.003 to about 0.06 parts by weight of furaneol preferably with from about 0.006 to about 0.03 parts. In other words~
the composition can contain 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran ~ and sugar in a proportion of 37~5 to 750, preferably 75 to 375, ppm by weight of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
B
-:, ~06Z95~ .
As a consequence, the instant invention relates more particularly to a foodstuff or a beverage containing a reduced amount of sugar while possessing the same total sweetness which comprises having substituted up to 20% by weight of said sugar with furaneol in an amount of from about 5 to 100 ppm by weight, based on the total weight of said foodstuff or beverage.
The range of proportions indicated above is not to be interpret-ed restrictively and lower or higher proportions can be used. It has to be ~ . .. . .
understood however that beyond a certain upper limit, furaneol, due to its intrinsic flavouring properties, starts to develop a more marked taste modifying effect. It is therefore a matter or appreciation of the flavourist -to use furaneol in such a way and proportion which better suit the specific sweetening and/or flavouring effects which are desired to achieve.
Furaneol is a commercially available compounds ~Firmenich SA, Geneva, Switzerland). It can be prepared, for example, in accordance with one of the processes described in Swiss Patent No. 474,500 and 474,501. In its pure state, furaneol is a crystalline substance which can be utilized directly as such or, more conveniently, on a solid support, such as gum arabic or a dextrine, or in solution in one of the non-toxic comestible solvents commonly used in the flavour industry, e.g. ethanol or triacetin. -~
Puraneol can then be added to the materials to which it is desir-ed to confer a sweetness enhancing effect in the course of any of the steps of ,~ . ..
their manufacture. ~
The invention is better illustrated by the following exiamples -.
which are not to be construed as limiting the invention in any way.
Example 1 Puraneol was added to a number of sugar syrups. These syrups were prepared by dissolving a variety of sugars, namely glucose, fructose, ~ -sucrose and commercially available re~ined sugar, into water in Q proportion 6;~4 of 9 and 10%, respectivel~. Furaneol was added to the 9% sugar-containing solutions in the amount corresponding to 12 ppm based on the total solution.
49 out of 63 ~78%~ tasters were selected as members of a taste panel. The choice was determined by their ability to discriminate repeti-tively two different solutions containing 9 and 10% of sucrose in water.
The sweetness of the solutions containing furaneol in combina-tion with 9% sugar was tested by comparison with the "control" solutions containing 9 and 10%, respectively, of sugar only.
3fi C73.5%) of the panel members judged the solutions contain-lQ ing 10% sugar and the solutions containing 9% of sugar in combination with 12 ppm of furaneol equal in sweetness.
Example 2 A "control I" sand-biscuit preparation was manufactured by mix-ing 90 g of sugar with 525 g of total dough.
A "control II" sand-biscuit preparation was manufactured by mixing 72 g of sugar with 525 g of dough.
Finally, a "test" sand-biscuit preparation was separately manu-factured by mixing 72 g of sugar and 10.5 mg ~17,6 ppm~ of furaneol with the 525 g of total dough.
The b~scuits thus manufactured were subjected to an evaluation by a panel of exper~enced tasters who were requested to express their opinion as to the relative sweentess of the three types of foodstuff.
The six members of the panel judged the sugar/furaneol containing biscuits as sweet as those prepared with "control I" preparation and sweeter than those prepared with "control II" preparation.
,' :, : .. .... . .. ~.. . , . ,. . -
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A sugar-containing foodstuff or beverage comprising sugar and from about 5 to 100 ppm by weight, based on the total weight of foodstuff or beverage of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran.
2. A foodstuff or beverage as claimed in claim 1 wherein the sugar is fructose glucose, saccharose, xylose, maltose, rhamnose, galactose, lactose, mannitol, sorbitol, xylitol or arabitol.
3. A foodstuff or beverage as claimed in claim 1 or 2 containing from about 37.5 to 750 ppm by weight, based on the weight of sugar, of 2,5-dimethyl-3-hydroxy-4-oxo-4,5-dlhydrofuran.
4. A foodstuff or beverage as claimed in claim 1 or 2 containing from about 75 to 375 ppm.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH498874A CH585524A5 (en) | 1974-04-09 | 1974-04-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1062954A true CA1062954A (en) | 1979-09-25 |
Family
ID=4285998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA223,490A Expired CA1062954A (en) | 1974-04-09 | 1975-04-01 | Sweetness enhancer for reduced sugar containing products |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS50140659A (en) |
| CA (1) | CA1062954A (en) |
| CH (1) | CH585524A5 (en) |
| DE (1) | DE2515269A1 (en) |
| GB (1) | GB1468127A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2815554A1 (en) * | 1978-04-11 | 1979-10-25 | Basf Ag | FLAME RESISTANT SOFT POLYURETHANE FOAM |
| US20020111500A1 (en) * | 2000-05-31 | 2002-08-15 | Selifonov Sergey A. | Preparation of 4-hydroxy-3[2H]-furanones |
| JP4749770B2 (en) * | 2005-06-08 | 2011-08-17 | 三星食品株式会社 | Candy composition excellent in sweetness and candy using the same |
| US20090162519A1 (en) * | 2006-03-29 | 2009-06-25 | Nestec S.A. | Sweet food composition with low sugar contents |
| JP7217646B2 (en) * | 2019-02-25 | 2023-02-03 | サントリーホールディングス株式会社 | Beverage with reduced off-flavor derived from furaneol |
| JP7217645B2 (en) * | 2019-02-25 | 2023-02-03 | サントリーホールディングス株式会社 | Beverage with reduced off-flavor derived from furaneol |
| WO2020175378A1 (en) * | 2019-02-25 | 2020-09-03 | サントリーホールディングス株式会社 | Drink having reduced furaneol-derived off-flavor |
| JP2022127472A (en) | 2021-02-19 | 2022-08-31 | サントリーホールディングス株式会社 | Tea beverage |
| CN113303461B (en) * | 2021-06-04 | 2023-06-16 | 云南中烟工业有限责任公司 | Method for adding furanone into glucose solution to reduce sweetness value |
-
1974
- 1974-04-09 CH CH498874A patent/CH585524A5/xx not_active IP Right Cessation
-
1975
- 1975-04-01 CA CA223,490A patent/CA1062954A/en not_active Expired
- 1975-04-08 GB GB1429975A patent/GB1468127A/en not_active Expired
- 1975-04-08 DE DE19752515269 patent/DE2515269A1/en active Pending
- 1975-04-08 JP JP50042728A patent/JPS50140659A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| DE2515269A1 (en) | 1975-10-23 |
| CH585524A5 (en) | 1977-03-15 |
| JPS50140659A (en) | 1975-11-11 |
| GB1468127A (en) | 1977-03-23 |
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