CA1325134C - Sweetening agent having an improved saccharose-like flavour - Google Patents
Sweetening agent having an improved saccharose-like flavourInfo
- Publication number
- CA1325134C CA1325134C CA000585430A CA585430A CA1325134C CA 1325134 C CA1325134 C CA 1325134C CA 000585430 A CA000585430 A CA 000585430A CA 585430 A CA585430 A CA 585430A CA 1325134 C CA1325134 C CA 1325134C
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- CA
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- Prior art keywords
- sweetening agent
- agent according
- dry product
- synthetic sweetener
- component
- 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 - Lifetime
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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
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides 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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Outer Garments And Coats (AREA)
Abstract
Abstract This invention relates to a sweetening agent having an improved saccharose-like flavor, which contains a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80° Brix, and to a dry product made therefrom and a method of producing same. The sweetening agent and dry product of this type are suited for domestic purposes and for industrial food preparation, e.g. for sweetening liquid foodstuffs, dairy products and ice-cream products.
Description
- -1325~34 Sweetening Agent Description This invention relates to a sweetening agent having an improved saccharose-like flavor, a dry product made therefrom, a method of prod~cing same and the use thereof.
For dietary or medical purposes, synthetic sweeteners of low nutritional value are increasingly used instead of sugar for reducing the calorie intake. Apart from saccharin and cyclamate which have been known for a long time, aspartame (L-aspartyl-L-phenylalanine methyl ester) and acesulfame K (potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide) are the only synthetic sweeteners of importance. In contrast to sugar substitutes such as fructose, xylitol, sorbitol and mannitol, they are no energy sources and therefore increasingly used in low-calorie food.
An important criterion of these sweeteners is the sweetening power which in comparison with saccharose is substantially greater.
Saccharins and cyclamates, however, have the disadvantage that they leave a bitter aftertaste in the mouth. Although aspartame tastes very good, it has a limited stability. Acesulfame K is not quite as sweet as aspartame, but has a longer shelf life.
" '-' r" As is described in ~erman Patent 25 60 544, attempts were already made to eliminate these disadvantageous properties by mixing sweeteners with each other. Mixtures of sweeteners are especially used for the reason that the sweet flavor is often synergistically increased therein, whereby in comparison with pure sweeteners a certain amount of sweetener can be saved.
.,.. ,~ ~!
;," ~
r~, .., ~.~
Another reason for using mixtures of sweeteners is that some of the known sweeteners develop their sweetness on the tongue very late whilst others leave a sweet taste very early, with the latter, however, also disappearing very soon. This disadvantage can be largely offset by admixing sweeteners of a longer lasting sweet-ness or also through mixing with natural sugars, if desired.
A method of improving the flavor of ~cesulfame K in household preparations is known ~rom German Patent Application 33 31 517 wherein prior to use acesulfame K is evenly mixed with other substances and used in the form of this mixture. Amino acids or mixtures of amino acids, preferably glycine and glutamic acid or monosodium glutamate, are used for mixing.
Furthermore, German Patent 25 60 544 and German Patent Application 25 56 109 sweetened foodstuffs and modified sweeteners respectively which contain aspartame,optionally mixed with saccharin, a cyclamate or saccharose, as well as aluminium potassium sulfate and/or naringine naringenine-5-rhamnosido glucoside as flavor modifiers in amounts effective to modify the lasting sweet after-taste of the above-mentioned sweetener.
German Patent Application 34 22 247 discloses a method of preparing a carrier fo sweeteners wherein a special monosaccharide or disaccharide is reacted with an aqueous saccharose solution to form a gluco-oligosaccharide mixture.
Japanese Patent 59-154 956 discloses a sweeting agent consisting of ace-sulfame K and fructose.
Hence, all sweetener mixtures that have so far been known relate to mixtures of synthetic sweeteners having defined chemical compounds.
~'''`'' ,~
.:
1 32~134 German Patent Application 12 55 467 discloses a method of producings a colorlesssweetening agent by comminuting pomaceous fruit, heating the mash, separating, cleaning and concentrating the juice.
German Patent Application 24 55 924 relates to a sweetener preparation which contains aspartame as the synthetic sweetener enclosed in a matrix forming material. So-called fusion agents which may also be juice crystals are used as the matrix forming material. A sweetening agent having an improved saccharose-like flavor is here not obtained.
It is desirable that especially the saccharose likeness of the flavor of sweetener mixtures be further improved because the sweet flavor of saccharose has become the stand rd against which the sweetness of all sweeteners is judged.
It is therefore the object of this invention to provide a sweetening agent and a dry product made therefrom with an improved saccharose-like flavor and to indicate a method of producing same.
,.
mis object is attained by a sweetening agent of the above-mentioned kind which contains a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 800 Brix.
~; The dry product of the invention contains such a sweetening agent and at least one carrier material.
', ', Component a) in the sweetening agent of the invention is preferably aspartame, acesulfame K, sodium cyclamate or saccharin. One or more of these sweeteners may be used for mixing with component b).
Preferred is however the use of a mixture consisting of two sweeteners, with a mixture of aspartame and acesulfame K being especially preferred.
One or more dearomatized and concentrated fruit preparations can also be used as component b). The fruit preparations can be made from both light-colored and dark-colored fruits. Fruit preparations made from light-colored fruits, especially apple, pear, grape, lemon, apricot, pineapple and orange, are expediently used. Mixtures of two fruit preparations, e.g. mixtures of pear and pineapple or grape and orange, are especially suited. These fruit preparations must have dry solids contents of 60 to 800 Brix.
The fruit preparations are obtained by clarifying juice concentrates, e.g. through filtration, by dearomatizing them through vacuum evaporation and by concentrating same, if desired, through ultra-filtration or reverse osmosis. A corresponding treatment of the resultant concentrates on ion exchangers adjusts the acid content thereof to the desired value; if necessary, the concentrates are additionally adjusted to the desired dry solids content. The total amount of acid, determined as titer (according to ml 1N-KOH per 10 g fruit preparation) is expediently in the range of 0.01 to 6 ml lN-KOH per 10 g fruit preparation.
The amount of components a) and b) in the sweetening agent of the invention depends on the respectively intended purpose of the mixture. 0.3 to 10.0% by wt. of component a) are preferably used, especially preferred are 1.0 to 6.0% by wt.; when a mixture of two sweeteners is used, the amount of the individual components .~
~''", , ~ .
can respectively be in the range of 0.15 to 5.0% by wt. The amount of component b) is preferably at 40.0 to 98.0% by wt., based on the agent.
The addition of maltol to the sweetening agent is preferred because it further intensifies the saccharose-like flavor of the sweetening agent of the invention. Maltol is preferably used in an amount of 0.005 to 1.0% by wt., based on the agent, with an amount of 0.025 to 1.0% by wt. being especially preferred.
When the sweetening agent of the invention is used for sweetening liquid food, especially beverages, it may also contain water and other additions such as ascorbic acid. The amount of ascorbic acid is preferably in the range of 0.1 to 0.2% by wt.
Surprisingly enough, it has been found that the sweetening agent of the invention has a considerably improved saccharose-like flavor in comparison with known mixtures of sweeteners. Since it synergistically intensifies the sweet flavor in the mixture con-sisting of synthetic sweeteners and natural fruit preparation, the amount of synthetic sweeteners can be considerably reduced because the fruit preparation enhances the sweetness of the synthetic sweeteners by far better than known mixtures of sweeteners.
It is for instance sufficient to add 0.5 to 1.8% by wt. of the sweetening agent of the invention to foodstuffs to attain a saccharose-like sweetness.
The sweetening agent of the invention and the dry product made therefrom are especially suited for sweetening liquid food such as beverages, or dairy products such as milk products with a fat content of 0.3 to 10%, e.g. fruit yoghurt or fruit butter-milk, or ice-cream products.
The sweetening agent of the invention can be used in liquid and solid form. The dry product can be obtained from the liquid mixture by common techniques, such as spray drying and/or vacuum drying and/or drum drying and/or freeze drying, using suitable carrier materials such as maltodextrin or lactose. The dry product of the invention preferably contains 20 to 40% by wt. of the sweetening agent, 30% by wt. being especially preferred, and 60 to 80% by wt. of the carrier material, 70% by wt. being especially preferred.
The dry product of the invention can then be used in powder form, in granular form, e.g. as sweetener of low bulk density for sprinkling purposes, or in tablet form after pressing.
When tablets are made, the dry product of the invention which contains the mixture of sweetening agent and carrier material may have added thereto at least one further synthetic sweetener, e.g. a mixture of aspa~ame and acesulfame K, as well as various adjuvants such as pressing adjuvants, e.g. corn starch, sorbitol or vegetable fats, or suitable expanding agents such as tartaric acid or sodium bicarbonate, for accelerating the dissolution.
Such a tablet preferably contains 10 to 40% by wt. of the mixture consisting of sweetening agent and carrier material, 20 to 30%
by wt. being especially preferred, and 10 to 40% by wt. of the added synthetic sweetener, 20 to 30% by wt. being especially preferred.
To make granules, e.g. sweeteners for sprinkling purposes, at least one further sweetener can also be added to the dry product of the invention. The obtained product preferably contains 10 to 30% by wt. of the mixture consisting of sweetening agent and carrier material, 15 to 25% by wt. being especially preferred, and 0.1 to ~.0% by wt. of the added synthetic sweetener, 0.4 to 3~h by wt.
being especially preferred.
132S13~
The sweetening agent of the invention and the dry product of the invention are suited as products for the food industry and as products which are directly used for domestic purposes.
.
To give the sweetening agent of the invention a good solubility, stability and microbiological stability, the titerof the agent should preferably be in the range of 0.01 to 6 ml 1N-KOH/10 g mixture, and the pH in the range of 2.8 to 4.5.
..
For the production of ~he sweetening agent the powdery synthetic t r which hasPtinallYDeen mixed with maltol and/or ascorbic acid, is dispersed and dissolved in the fruit preparation used according to the invention. The liquid dispersion is subsequently pasteurized with the sweeteners being entirely dissolved and the corresponding microbiological stability being attained, and the product is dried, if desired.
A carrier material is added to the above solution to make the dry product. The res~-ltant product can then be granulated in .....
the customary way,optionally after drying or can be pressed after drying to form tablets.
~.
The following examples will explain the invention.
Example 1 o.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.1% by wt. of ascorbic acid and 100 ml drinking water are added thereto. 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 1:1) are added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to a dry solids content of 65 Brix.
The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml lN-KOH/10 g sweetening agent.
Example 2 1 g aspartame and 1.5 g acesulfame K are dispersed in 5 g water.
The dispersion is stirred into 92.5 g of a fruit preparation which consists of apple and pear juice (mixing ratio 1:1) and has been obtained by filtration, dearomatization and concentration to a dry solids content of 75 Brix. The dispersion is subsequently pasteurized and dissolved The resultant sweetener solution has a pH of 2.8 and a titer of 6.0 ml 1N-KOH/10 g sweetening agent.
l~
Example 3 a.) 1.5% aspartame and 6% acesulfame K, b.) 0.5% aspartame and 6% acesulfame K, c.) 1.2% aspartame, 1.2% acesulfame K and 4.8% sodium cyclamate ; are dispersed in x g water (x = 100 g - sweeteners - fruit pre-paration) and stirred into 85 g of a fruit preparation which con-sists of apple and lemon juice and has been adjusted by filtration, dearomatization, deacidification and concentration to a dry solids content of 75 Brix. The dispersion is subsequently pasteurized with the sweeteners being dissolved. The resultant solution has a pH
of 3.4 and a titer of 0.9 ml lN-KOH/10g sweetening agent.
' ~. ~
132513~
`~ 9 Example 4 a.) 0.45% aspartame and 0.45% acesulfame K, b.) 0.3% aspartame and 0.3% acesulfame K and 0.35% saccharin are dispersed in x g water (x - 100 g - sweeteners -fruit preparation) and stirred into 60 g of a fruit preparation ~`~ which consists of grape and pear juice (mixing ratio 2:1) and has been adjusted by filtration, dearomatization, deacidification ` and concentration to 75 Brix.
, The disperson is subsequently pasteurized with the sweeteners dissolving.
The resultant sweetener solution has a pH of 4.2 and a titer of 0.3 ml 1N-KOH/10 g sweetening agent.
Example 5 0.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.05% by wt. of ascorbic acid and suspended in 3.3% by wt.
of water. 0.05% by wt. of maltol and 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 2:1) are - added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to a dry solids content of 65 Brix.
The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml 1N-KOH/10 g sweetening agent.
' .
For dietary or medical purposes, synthetic sweeteners of low nutritional value are increasingly used instead of sugar for reducing the calorie intake. Apart from saccharin and cyclamate which have been known for a long time, aspartame (L-aspartyl-L-phenylalanine methyl ester) and acesulfame K (potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide) are the only synthetic sweeteners of importance. In contrast to sugar substitutes such as fructose, xylitol, sorbitol and mannitol, they are no energy sources and therefore increasingly used in low-calorie food.
An important criterion of these sweeteners is the sweetening power which in comparison with saccharose is substantially greater.
Saccharins and cyclamates, however, have the disadvantage that they leave a bitter aftertaste in the mouth. Although aspartame tastes very good, it has a limited stability. Acesulfame K is not quite as sweet as aspartame, but has a longer shelf life.
" '-' r" As is described in ~erman Patent 25 60 544, attempts were already made to eliminate these disadvantageous properties by mixing sweeteners with each other. Mixtures of sweeteners are especially used for the reason that the sweet flavor is often synergistically increased therein, whereby in comparison with pure sweeteners a certain amount of sweetener can be saved.
.,.. ,~ ~!
;," ~
r~, .., ~.~
Another reason for using mixtures of sweeteners is that some of the known sweeteners develop their sweetness on the tongue very late whilst others leave a sweet taste very early, with the latter, however, also disappearing very soon. This disadvantage can be largely offset by admixing sweeteners of a longer lasting sweet-ness or also through mixing with natural sugars, if desired.
A method of improving the flavor of ~cesulfame K in household preparations is known ~rom German Patent Application 33 31 517 wherein prior to use acesulfame K is evenly mixed with other substances and used in the form of this mixture. Amino acids or mixtures of amino acids, preferably glycine and glutamic acid or monosodium glutamate, are used for mixing.
Furthermore, German Patent 25 60 544 and German Patent Application 25 56 109 sweetened foodstuffs and modified sweeteners respectively which contain aspartame,optionally mixed with saccharin, a cyclamate or saccharose, as well as aluminium potassium sulfate and/or naringine naringenine-5-rhamnosido glucoside as flavor modifiers in amounts effective to modify the lasting sweet after-taste of the above-mentioned sweetener.
German Patent Application 34 22 247 discloses a method of preparing a carrier fo sweeteners wherein a special monosaccharide or disaccharide is reacted with an aqueous saccharose solution to form a gluco-oligosaccharide mixture.
Japanese Patent 59-154 956 discloses a sweeting agent consisting of ace-sulfame K and fructose.
Hence, all sweetener mixtures that have so far been known relate to mixtures of synthetic sweeteners having defined chemical compounds.
~'''`'' ,~
.:
1 32~134 German Patent Application 12 55 467 discloses a method of producings a colorlesssweetening agent by comminuting pomaceous fruit, heating the mash, separating, cleaning and concentrating the juice.
German Patent Application 24 55 924 relates to a sweetener preparation which contains aspartame as the synthetic sweetener enclosed in a matrix forming material. So-called fusion agents which may also be juice crystals are used as the matrix forming material. A sweetening agent having an improved saccharose-like flavor is here not obtained.
It is desirable that especially the saccharose likeness of the flavor of sweetener mixtures be further improved because the sweet flavor of saccharose has become the stand rd against which the sweetness of all sweeteners is judged.
It is therefore the object of this invention to provide a sweetening agent and a dry product made therefrom with an improved saccharose-like flavor and to indicate a method of producing same.
,.
mis object is attained by a sweetening agent of the above-mentioned kind which contains a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 800 Brix.
~; The dry product of the invention contains such a sweetening agent and at least one carrier material.
', ', Component a) in the sweetening agent of the invention is preferably aspartame, acesulfame K, sodium cyclamate or saccharin. One or more of these sweeteners may be used for mixing with component b).
Preferred is however the use of a mixture consisting of two sweeteners, with a mixture of aspartame and acesulfame K being especially preferred.
One or more dearomatized and concentrated fruit preparations can also be used as component b). The fruit preparations can be made from both light-colored and dark-colored fruits. Fruit preparations made from light-colored fruits, especially apple, pear, grape, lemon, apricot, pineapple and orange, are expediently used. Mixtures of two fruit preparations, e.g. mixtures of pear and pineapple or grape and orange, are especially suited. These fruit preparations must have dry solids contents of 60 to 800 Brix.
The fruit preparations are obtained by clarifying juice concentrates, e.g. through filtration, by dearomatizing them through vacuum evaporation and by concentrating same, if desired, through ultra-filtration or reverse osmosis. A corresponding treatment of the resultant concentrates on ion exchangers adjusts the acid content thereof to the desired value; if necessary, the concentrates are additionally adjusted to the desired dry solids content. The total amount of acid, determined as titer (according to ml 1N-KOH per 10 g fruit preparation) is expediently in the range of 0.01 to 6 ml lN-KOH per 10 g fruit preparation.
The amount of components a) and b) in the sweetening agent of the invention depends on the respectively intended purpose of the mixture. 0.3 to 10.0% by wt. of component a) are preferably used, especially preferred are 1.0 to 6.0% by wt.; when a mixture of two sweeteners is used, the amount of the individual components .~
~''", , ~ .
can respectively be in the range of 0.15 to 5.0% by wt. The amount of component b) is preferably at 40.0 to 98.0% by wt., based on the agent.
The addition of maltol to the sweetening agent is preferred because it further intensifies the saccharose-like flavor of the sweetening agent of the invention. Maltol is preferably used in an amount of 0.005 to 1.0% by wt., based on the agent, with an amount of 0.025 to 1.0% by wt. being especially preferred.
When the sweetening agent of the invention is used for sweetening liquid food, especially beverages, it may also contain water and other additions such as ascorbic acid. The amount of ascorbic acid is preferably in the range of 0.1 to 0.2% by wt.
Surprisingly enough, it has been found that the sweetening agent of the invention has a considerably improved saccharose-like flavor in comparison with known mixtures of sweeteners. Since it synergistically intensifies the sweet flavor in the mixture con-sisting of synthetic sweeteners and natural fruit preparation, the amount of synthetic sweeteners can be considerably reduced because the fruit preparation enhances the sweetness of the synthetic sweeteners by far better than known mixtures of sweeteners.
It is for instance sufficient to add 0.5 to 1.8% by wt. of the sweetening agent of the invention to foodstuffs to attain a saccharose-like sweetness.
The sweetening agent of the invention and the dry product made therefrom are especially suited for sweetening liquid food such as beverages, or dairy products such as milk products with a fat content of 0.3 to 10%, e.g. fruit yoghurt or fruit butter-milk, or ice-cream products.
The sweetening agent of the invention can be used in liquid and solid form. The dry product can be obtained from the liquid mixture by common techniques, such as spray drying and/or vacuum drying and/or drum drying and/or freeze drying, using suitable carrier materials such as maltodextrin or lactose. The dry product of the invention preferably contains 20 to 40% by wt. of the sweetening agent, 30% by wt. being especially preferred, and 60 to 80% by wt. of the carrier material, 70% by wt. being especially preferred.
The dry product of the invention can then be used in powder form, in granular form, e.g. as sweetener of low bulk density for sprinkling purposes, or in tablet form after pressing.
When tablets are made, the dry product of the invention which contains the mixture of sweetening agent and carrier material may have added thereto at least one further synthetic sweetener, e.g. a mixture of aspa~ame and acesulfame K, as well as various adjuvants such as pressing adjuvants, e.g. corn starch, sorbitol or vegetable fats, or suitable expanding agents such as tartaric acid or sodium bicarbonate, for accelerating the dissolution.
Such a tablet preferably contains 10 to 40% by wt. of the mixture consisting of sweetening agent and carrier material, 20 to 30%
by wt. being especially preferred, and 10 to 40% by wt. of the added synthetic sweetener, 20 to 30% by wt. being especially preferred.
To make granules, e.g. sweeteners for sprinkling purposes, at least one further sweetener can also be added to the dry product of the invention. The obtained product preferably contains 10 to 30% by wt. of the mixture consisting of sweetening agent and carrier material, 15 to 25% by wt. being especially preferred, and 0.1 to ~.0% by wt. of the added synthetic sweetener, 0.4 to 3~h by wt.
being especially preferred.
132S13~
The sweetening agent of the invention and the dry product of the invention are suited as products for the food industry and as products which are directly used for domestic purposes.
.
To give the sweetening agent of the invention a good solubility, stability and microbiological stability, the titerof the agent should preferably be in the range of 0.01 to 6 ml 1N-KOH/10 g mixture, and the pH in the range of 2.8 to 4.5.
..
For the production of ~he sweetening agent the powdery synthetic t r which hasPtinallYDeen mixed with maltol and/or ascorbic acid, is dispersed and dissolved in the fruit preparation used according to the invention. The liquid dispersion is subsequently pasteurized with the sweeteners being entirely dissolved and the corresponding microbiological stability being attained, and the product is dried, if desired.
A carrier material is added to the above solution to make the dry product. The res~-ltant product can then be granulated in .....
the customary way,optionally after drying or can be pressed after drying to form tablets.
~.
The following examples will explain the invention.
Example 1 o.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.1% by wt. of ascorbic acid and 100 ml drinking water are added thereto. 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 1:1) are added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to a dry solids content of 65 Brix.
The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml lN-KOH/10 g sweetening agent.
Example 2 1 g aspartame and 1.5 g acesulfame K are dispersed in 5 g water.
The dispersion is stirred into 92.5 g of a fruit preparation which consists of apple and pear juice (mixing ratio 1:1) and has been obtained by filtration, dearomatization and concentration to a dry solids content of 75 Brix. The dispersion is subsequently pasteurized and dissolved The resultant sweetener solution has a pH of 2.8 and a titer of 6.0 ml 1N-KOH/10 g sweetening agent.
l~
Example 3 a.) 1.5% aspartame and 6% acesulfame K, b.) 0.5% aspartame and 6% acesulfame K, c.) 1.2% aspartame, 1.2% acesulfame K and 4.8% sodium cyclamate ; are dispersed in x g water (x = 100 g - sweeteners - fruit pre-paration) and stirred into 85 g of a fruit preparation which con-sists of apple and lemon juice and has been adjusted by filtration, dearomatization, deacidification and concentration to a dry solids content of 75 Brix. The dispersion is subsequently pasteurized with the sweeteners being dissolved. The resultant solution has a pH
of 3.4 and a titer of 0.9 ml lN-KOH/10g sweetening agent.
' ~. ~
132513~
`~ 9 Example 4 a.) 0.45% aspartame and 0.45% acesulfame K, b.) 0.3% aspartame and 0.3% acesulfame K and 0.35% saccharin are dispersed in x g water (x - 100 g - sweeteners -fruit preparation) and stirred into 60 g of a fruit preparation ~`~ which consists of grape and pear juice (mixing ratio 2:1) and has been adjusted by filtration, dearomatization, deacidification ` and concentration to 75 Brix.
, The disperson is subsequently pasteurized with the sweeteners dissolving.
The resultant sweetener solution has a pH of 4.2 and a titer of 0.3 ml 1N-KOH/10 g sweetening agent.
Example 5 0.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.05% by wt. of ascorbic acid and suspended in 3.3% by wt.
of water. 0.05% by wt. of maltol and 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 2:1) are - added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to a dry solids content of 65 Brix.
The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml 1N-KOH/10 g sweetening agent.
' .
Claims (29)
1. A sweetening agent having an improved saccharose-like flavor, comprising a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80° Brix.
2. A sweetening agent according to claim 1, characterized in that it has an acid concentration, determined as titer, of 0.01 to 6 ml 1-N-KOH/10 g mixture and a pH of 2.8 to 4.5.
3. A sweetening agent according to claim 1 or 2, characterized in that it also comprises maltol.
4. A sweetening agent according to claim 1, characterized in that component a) is aspartame, acesulfame K, sodium cyclamate or saccharin.
5. A sweetening agent according to claim 4, characterized in that component a) is a mixture of aspartame and acesulfame K.
6. A sweetening agent according to claim 1, characterized in that component b) was made from a light-colored fruit.
7. A sweetening agent according to claim 6, characterized in that said light-colored fruit is apple, pear, grape, lemon, apricot, pineapple or orange or a mixture thereof.
8. A sweetening agent according to any one of claims 1, 2, 4, 5, 6 or 7, characterized in that it contains 0.3 to 10.0% by wt. of component a).
9. A sweetening agent according to any one of claims 1, 2, 4, 5, 6 or 7, characterized in that it contains 40.0 to 98% by wt. of component b).
10. A sweetening agent according to any one of claims 1, 2, 4, 5, 6 or 7, characterized in that it contains 0.005 to 0.1% by wt. of maltol.
11. A sweetening agent according to any one of claims 1, 2, 4, 5, 6 or 7, characterized in that it further comprises ascorbic acid.
12. A sweetening agent according to any one of claims 1, 2, 4, 5,6 or 7, characterized in that it is present as a dry product.
13. A dry product comprising the sweetening agent according to claim 1 and at least one carrier material.
14. A dry product according to claim 13, characterized in that it contains 20 to 40% by wt. of the sweetening agent and 60 to 80% by wt. of the carrier material.
15. A dry product according to claim 13, characterized in that it is present in tablet form, granular form or powder form.
16. A dry product according to claim 15, characterized in that in tablet form it further comprises at least one further synthetic sweetener and/or at least one pressing adjuvant and/or an expanding agent.
17. A dry product according to claim 16, characterized in that it contains 10 to 40% by wt. of the mixture of said sweetening agent and carrier material and 10 to 40 % by wt. of said further synthetic sweetener.
18. A dry product according to claim 15, characterized in that in granular form it further comprises at least one further synthetic sweetener.
19. A dry product according to claim 18, characterized in that it contains 10 to 30% by wt. of the mixture of said sweetening agent and carrier material and 0.1 to 5.0% by wt. of said further synthetic sweetener.
20. A method of producing the sweetening agent according to claim 1, characterized in that said at least one synthetic sweetener is a powdery synthetic sweetener and is dispersed in at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80° Brix, and the dispersion is pasteurized with dissolution of the components.
21. A method according to claim 20, characterized in that the resultant solution is dried.
22. A method of producing the dry product according to any one of claims 13 to 19, characterized in that the sweetening agent produced according to the method of claim 20 is mixed with a carrier material and either dried and then optionally pressed, to form tablets or dried, and optionally granulated.
23. Use in a food preparation, of a sweetening agent having an improved saccharose-like flavour comprising:
a) at least one synthetic sweetener; and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80° Brix.
a) at least one synthetic sweetener; and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80° Brix.
24. A sweetening agent according to claim 3, containing 0.3 to 10%
by wt. of component a).
by wt. of component a).
25. A sweetening agent according to claim 3, containing 40.0 to 98%
by wt. of component b).
by wt. of component b).
26. A sweetening agent according to claim 3, characterized in that it contains 0.005 to 0.1% by wt. of maltol.
27. A sweetening agent according to claim 3, characterized in that it further comprises ascorbic acid.
28. A sweetening agent according to claim 3, characterized in that it is present as a dry product.
29. Use in a food preparation, of a sweetening agent having an improved saccharose-like flavour comprising the dry product according to any one of claims 13-19.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3741961.7-42 | 1987-12-10 | ||
| DE3741961A DE3741961C1 (en) | 1987-12-10 | 1987-12-10 | Sweetener, process for the production thereof and use thereof |
| DE3839869A DE3839869C2 (en) | 1987-12-10 | 1988-11-25 | Sweetener |
| DE3839869.9 | 1988-11-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1325134C true CA1325134C (en) | 1993-12-14 |
Family
ID=25862661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000585430A Expired - Lifetime CA1325134C (en) | 1987-12-10 | 1988-12-09 | Sweetening agent having an improved saccharose-like flavour |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0319984B1 (en) |
| JP (1) | JPH0728691B2 (en) |
| AU (1) | AU612738B2 (en) |
| CA (1) | CA1325134C (en) |
| DE (2) | DE3839869C2 (en) |
| DK (1) | DK175279B1 (en) |
| ES (1) | ES2033405T3 (en) |
| FI (1) | FI94210C (en) |
| GR (1) | GR3004497T3 (en) |
| IE (1) | IE60953B1 (en) |
| NO (1) | NO172721C (en) |
| PT (1) | PT89204B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4873112A (en) * | 1988-07-26 | 1989-10-10 | Fruitsource Associates | Fruit concentrate sweetner and process of manufacture |
| AU6074990A (en) * | 1989-08-11 | 1991-03-11 | Harold Bumann | Process for preparing fruit nectars |
| US5064658A (en) * | 1990-10-31 | 1991-11-12 | Warner-Lamber Company | Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same |
| DE4416429A1 (en) | 1994-05-10 | 1995-11-16 | Hoechst Ag | Sweetener with an improved sucrose-like taste and process for its production and use |
| JP3648959B2 (en) * | 1997-12-22 | 2005-05-18 | 味の素株式会社 | Sweetener composition |
| JP3646497B2 (en) * | 1997-12-22 | 2005-05-11 | 味の素株式会社 | Granular sweetener |
| EP1049388A1 (en) * | 1998-01-30 | 2000-11-08 | The Procter & Gamble Company | Sweetening agent |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| DE102012017884A1 (en) * | 2012-08-03 | 2014-02-20 | Krüger Gmbh & Co. Kg | Composition for the delayed absorption |
| CN104719484B (en) * | 2013-12-24 | 2018-09-18 | 内蒙古伊利实业集团股份有限公司 | A kind of production method of milk tablet base stock powder and the direct tablet compressing method of milk tablet |
| US20160183578A1 (en) * | 2014-12-23 | 2016-06-30 | Celanese Sales Germany Gmbh | Taste modifying compositions |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1255467B (en) * | 1963-09-07 | 1967-11-30 | Donath Kelterei G M B H & Co K | Process for the preparation of a colorless sweetener free of off-taste |
| ZA703079B (en) * | 1969-05-09 | 1971-06-30 | Searle & Co | Sweetening compositions and method |
| US3761288A (en) * | 1970-07-16 | 1973-09-25 | Gen Foods Corp | Method for making a low calorie sweetening composition |
| GB1508132A (en) * | 1974-05-20 | 1978-04-19 | Technicon Instr | Analysis of biological fluids |
| CH584037A5 (en) * | 1974-10-23 | 1977-01-31 | Vebo Genosschenschaft Solothur | |
| DE2556109C2 (en) * | 1975-12-12 | 1984-05-03 | General Foods Corp., 10625 White Plains, N.Y. | Modified sweeteners and methods of modifying the persistent sweet aftertaste of a sweetener |
| DE2560544C2 (en) * | 1975-12-12 | 1986-05-28 | General Foods Corp., White Plains, N.Y. | Sweetened foods |
| LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
| JPS59154956A (en) * | 1983-02-21 | 1984-09-04 | Takeda Chem Ind Ltd | Sweetening composition and sweetening method |
| DE3329764C2 (en) * | 1983-08-18 | 1997-08-21 | Krueger Gmbh & Co Kg | Dry, free-flowing and easily soluble sweetener preparation, and process for its preparation |
| DE3422247A1 (en) * | 1984-06-15 | 1985-12-19 | Pfeifer & Langen, 5000 Köln | GLUCO-OLIGOSACCHARIDE MIXTURE AND METHOD FOR THE PRODUCTION THEREOF |
-
1988
- 1988-11-25 DE DE3839869A patent/DE3839869C2/en not_active Expired - Lifetime
- 1988-12-08 AU AU26691/88A patent/AU612738B2/en not_active Expired
- 1988-12-08 ES ES198888120559T patent/ES2033405T3/en not_active Expired - Lifetime
- 1988-12-08 DE DE8888120559T patent/DE3869356D1/en not_active Expired - Lifetime
- 1988-12-08 NO NO885467A patent/NO172721C/en unknown
- 1988-12-08 EP EP88120559A patent/EP0319984B1/en not_active Expired - Lifetime
- 1988-12-09 DK DK198806892A patent/DK175279B1/en not_active IP Right Cessation
- 1988-12-09 JP JP63310221A patent/JPH0728691B2/en not_active Expired - Lifetime
- 1988-12-09 IE IE367088A patent/IE60953B1/en not_active IP Right Cessation
- 1988-12-09 FI FI885721A patent/FI94210C/en not_active IP Right Cessation
- 1988-12-09 PT PT89204A patent/PT89204B/en not_active IP Right Cessation
- 1988-12-09 CA CA000585430A patent/CA1325134C/en not_active Expired - Lifetime
-
1992
- 1992-05-05 GR GR920400857T patent/GR3004497T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ES2033405T3 (en) | 1993-03-16 |
| IE883670L (en) | 1989-06-10 |
| DK689288A (en) | 1989-06-11 |
| DK689288D0 (en) | 1988-12-09 |
| FI94210B (en) | 1995-04-28 |
| FI94210C (en) | 1995-08-10 |
| AU612738B2 (en) | 1991-07-18 |
| FI885721A0 (en) | 1988-12-09 |
| DE3839869A1 (en) | 1990-05-31 |
| GR3004497T3 (en) | 1993-03-31 |
| EP0319984A3 (en) | 1989-12-06 |
| FI885721A (en) | 1989-06-11 |
| PT89204B (en) | 1993-06-30 |
| JPH0728691B2 (en) | 1995-04-05 |
| EP0319984B1 (en) | 1992-03-18 |
| DE3869356D1 (en) | 1992-04-23 |
| EP0319984A2 (en) | 1989-06-14 |
| JPH01211468A (en) | 1989-08-24 |
| AU2669188A (en) | 1989-06-15 |
| DE3839869C2 (en) | 1993-12-09 |
| DK175279B1 (en) | 2004-08-09 |
| NO172721C (en) | 1993-09-01 |
| NO172721B (en) | 1993-05-24 |
| NO885467L (en) | 1989-06-12 |
| IE60953B1 (en) | 1994-09-07 |
| PT89204A (en) | 1989-12-29 |
| NO885467D0 (en) | 1988-12-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed | ||
| MKEC | Expiry (correction) |
Effective date: 20121205 |