CN101068478A - Functional sugar replacement - Google Patents

Functional sugar replacement Download PDF

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Publication number
CN101068478A
CN101068478A CNA2005800348150A CN200580034815A CN101068478A CN 101068478 A CN101068478 A CN 101068478A CN A2005800348150 A CNA2005800348150 A CN A2005800348150A CN 200580034815 A CN200580034815 A CN 200580034815A CN 101068478 A CN101068478 A CN 101068478A
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weight
sugar replacement
composition
replacement composition
sugar
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CN101068478B (en
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索菲·德巴埃茨
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First To Market N V
Sweetwell NV
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First To Market N V
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    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • 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
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • 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

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Abstract

The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Description

Functional sugar replacement
The present invention relates to the substitute composition of sugar, it has the sweetening feature and the architectural feature of sugar.More specifically, the present invention relates to a kind of solid or semi-solid functional sweetener, it can be in 1/1 weight and/or in addition with 1/1 stereometer replacement sugar in any preparation.
Sugar is sweetening agent commonly used in people's food formulation.Sugar is interpreted as sucrose and other sweetening agent that is rich in heat (calorie) such as glucose, fructose and high-fructose corn syrup commonly used.The popular custom of ingesting tends to show excessive consumption sugar.But particularly because its high energy content does not recommend to take in a large amount of sugar for being used for diet.The most common adverse health influence of sugar is carious tooth and obesity.Think that it particularly is major reason fat worldwide popular in nearest 30 years in the soft drink that the twentieth century high-fructose corn syrup seventies is introduced food supply rapidly.In addition, the people who suffers from diabetes need control sugared absorption.High glucose level is harmful in the blood.Although symptom is not serious immediately, the hyperglycaemia level of not controlling may be damaged little blood vessel, causes comprising the complication to the irreversible damage of eyes and kidney.Nerve also may sustain damage, and it influences the ability of internal and perception sensation and pain.The diabetes of not controlling increase the risk of angiocardiopathy such as heart disease outbreak and apoplexy.Therefore, the sugar replacement solution that is used for popular food has high value.
The present invention relates to new concept about health-nutrition custom and functional food.Basic and the most important theory of this idea is that people have been no longer necessary for improvement health and have changed eating habit.In idea of the present invention, as far as possible simply and effectively consumption has the food of positive health benefit and need not to abandon any hobby of consumer for example sweet taste or saline taste, agreeable to the taste structure and the quality of food are possible.Main target is to replace consumption maximum but simultaneously even healthy people is also had a COF of concealment toxicity.One of most important composition that belongs to this situation is a sugar.
Therefore it seems, recognize that complicated microbiota is present in intestines and stomach (GI road) as healthy people's a part, more especially is important in the colon.In intestines and stomach, microorganism is ubiquity in colon, and here they are about 10 11-10 12/ g colonic contents.Microorganism in the known large intestine is finished indigested food component in the small intestine and for example is the fiber of oligosaccharides and polysaccharide and the digestion process from the foodstuff of plant in most cases.
The feature of these oligosaccharides and polysaccharide depends on for example composition, the key between the sugar and the degree of polymerization (DP) of sugar.The degree of polymerization is corresponding to the number of interconnected sugar unit in the carbohydrate chain of an oligosaccharides or polysaccharide molecule (for example fructose and glucose).Polysaccharide can be defined as the degree of polymerization and be at least 10 side chain or straight chain sugar unit.Oligosaccharides can be defined as side chain or the straight chain monosaccharide unit that polymer is 2-10.In addition, average degree of polymerization can be defined as the sum of the sum of monosaccharide unit divided by the glycan molecule that exists in given oligosaccharides or the polysaccharide composition.Use high performance anion exchange chromatography (HPAEC) and pulse ampere to detect (PAD) and can advantageously measure the degree of polymerization, as BleckerC etc., Characterisation of different inulin samples by DSC, Journal ofThermal Analysis and Calorimetry 71 (1): 215-224,2003 is described.In addition, can also measure the degree of polymerization: Campa C etc. by one of following analytical method, Determinationof average degree of polymerisation and distribution of oligosaccharidesin a partially acid-hydrolysed homopolysaccharide:a comparison of fourexperimental methods applied to mannuronan, Journal ofChromatography is Feb 13 A.2004; 1026 (1-2): 271-81; With Ravenscroft N. etc., Physicochemical characterisation of the oligosaccharide componentof vaccines, Developmental Biology 2000; 103:35-47.
In these fibers some have probiotic properties, are called as benefit and give birth to fiber or living oligosaccharides of benefit or polysaccharide.They mainly are indigestible soluble oligosaccharide and polysaccharide, this means that they are neither digested also by the enzyme in the people GI road not to be absorbed in UGI.Therefore, they arrive colon with changing, and here their beneficial bacterias that mainly existed in the colon such as Bifidobacterium (Bifidobacteria) and lactobacillus (Lactobacilli) ferment at least in part.Therefore, these beneficial bacterias utilize benefit to give birth to the selectivity energy of fiber as growth in colon and breeding.
This effect is called beneficial liveliness proof, is meant stimulation and/or activation to sanatory bacterium in the enteron aisle.For example these benefits that people's research has been confirmed to take in appropriate amount are given birth to fibers (every day, 5g began) and are made that Bifidobacterium significantly increases in the colon (up to 10 times).In the sweat, these fibers are degraded and produce SCFA (SCFA), reduce the pH level, and for the growth of colorectal cell with keep the energy is provided.This process causes the cancer cell differentiation, and this is a necessary committed step before cancer cell is killed.Acid produces the pH reduction effect cause and causes the calcium that improves and the picked-up of magnesium, has created simultaneously pathogenic bacteria and putrefactivebacteria such as clostridium (Clostridia), Escherichia coli (E.coli) or the harmful environment of bacteroid (Bacteroides).
About the microbiota of complexity, Food and Agricultural Organization of the United Nations (FAO) has convened expert group that probio is defined.They are defined as probio " microorganism that gives the host is produced the work of beneficial effect with suitable amount ".In fact, mainly be that some Bifidobacterium and lactobacillus are called probio.These bacteriums can be settled down at enteron aisle, more specifically are in the colon, here to the healthy performance of people beneficial effect.But, have only some bacterial strains that belong to these two genus to produce the positive health benefit of being claimed in commercial the application.
Except the effect of settling down colon and the harmful bacteria breeding that therefore prevents from not expect, other health benefit of probio and other some possible endogenous beneficial bacterias is: reduce the incidence of disease of diarrhoea or duration, antagonism lactose intolerance, antihypertensive function, reduction risk of cancer, immune system stimulation etc.These effects can be direct or indirect, this means that these effects may be caused by bacterial activity or product, and perhaps the product that is produced by digestion in the alimentary canal causes.
Substituting sugar with strong sweetener in solid and semi-solid food products is a serious problem, because sucrose not only plays structural function but also bring into play the sweetening function in these products.The product that preparation low sugar or sugar-free add naturally will be in the face of the problem of packing material in the substitute products, and in addition, it should have identical functions with replaced sugar at least.
Several prods is disclosed in the prior art.But neither one can substitute the sugar in semisolid or the solid pharmaceutical preparation and also keep sugared palatability, taste, sweetening, function and texture characteristic simultaneously in 1/1 weight in these products.In this respect, EP 0 963 379 and US6,423,358 disclose the example of the fiber of the sugar replacement that contains 1/1 stereometer.
In addition, described substitute should provide and sugared essentially identical sugariness, at least on structure, quality, outward appearance and the palatability of food formulation, have the identical functions effect with sugar, but also should have some other functional as health promotion effect and/or the storage life that prolongs processed food.Therefore, sugar replacement should only not replace sugar, but also multiple health benefit should be provided in addition, and fiber, vitamin and the mineral matter of necessary amounts is provided for human body simultaneously.In a word, we can say by using sugar replacement should obtain bigger health and taste or structure not being influenced.
Target of the present invention provides in common dosage forms in 1/1 weight, and is preferred also with the healthy substitute of 1/1 stereometer place of sucrose.This means that in office what is the need for want in the prescription that sugar exists, the amount of sugar can be replaced by the solid of the present invention of equivalent or semisolid, fibre-bearing sugar replacement composition low in calories.
For this reason, the invention provides the sugar replacement composition that comprises the fiberfill fibers composition, described fiberfill fibers composition is that DP is that at least 10 polysaccharide, DP are about 2 to about 10 the oligosaccharides and the combination of sweetener or sweetener composition.
Described fiberfill fibers composition contains 30-75 weight %, the polysaccharide of preferred 45-65 weight %, and 5-45 weight %, the oligosaccharides of preferred 10-30 weight %, the total amount of described sugar replacement composition is 100 weight %.
Preferably, at least a polysaccharide and/or oligosaccharide compound are that benefit is given birth to.
In addition, preferred at least a polysaccharide and/or oligosaccharides mainly are made up of glucose unit, and at least a polysaccharide and/or oligosaccharides mainly are made up of fructose units.
In addition, the average degree of polymerization of oligosaccharides is 3-8 in the also preferred described fiberfill fibers composition, preferred 3-5, and the average degree of polymerization of polysaccharide is 10-20 in the described fiberfill fibers composition, preferred 10-15.The feature of preferred each part is the DP of Unimodal Distribution, and wherein maximum peak is in above-described scope separately.But,, also preferably use the single resistance maltodextrin part of DP as Unimodal Distribution if use resistance maltodextrin oligosaccharides and resistance maltodextrin polysaccharide.In this case, the maximum peak that DP distributes not necessarily in above-mentioned scope, condition be the inferior part of its oligosaccharides with and the average DP of the inferior part of polysaccharide in scope separately.
Described sweetener composition contains one or more high intensity sweetners, and presenting in an amount at least sufficient to provides the sugariness that approximately equates with sugared sugariness for described sugar replacement composition.By the different dilution of preparation in water, the high dilution of determining then that sweet taste wherein perceives is determined sugariness.By the different dilution of preparation in water, relatively determine to send concentration with the sweetener of sugared identical sugariness with sugar then
The degree of polymerization of preferred described polysaccharide (DP) is 10-60, preferred 10-40, particularly 10-20, and the DP of described oligosaccharides is 2-10, preferred 2-8.
In the application's full text, term " about " is intended to allow the variation of given numerical value to be no more than ± 10%, and the variation of preferred given numerical value is no more than ± and 5%.
Described polysaccharide preferably benefit is given birth to, and is preferably selected from synanthrin, polydextrose, resistance maltodextrin polysaccharide or can is their combination.
Described oligosaccharides preferably benefit is given birth to, and is preferably selected from few fructose, resistance maltodextrin oligosaccharides or can is their combination.
Described high intensity sweetner is preferably selected from acesulfame potassium (acesulfame K), neohesperidin DC, aspartame, knob sweet (neotame), asccharin, sucralose, sweet peptide amine, thaumati, cyclohexane sulfamic acid ester, glycyrrhizin or can is their combination.Another kind of useful high intensity sweetner is a stevioside and/or from the associated extraction thing (hereinafter being called " stevioside/stevia extract ") of the leaf of stevia rebaudianum (Steviarebaudiana) plant.This is a crystal diterpene glucosides, sweet about 300 times than sucrose.Can in described sweetener composition, add flavour enhancer such as glucopyrone.
In the specific embodiment of table 1 representative, described polysaccharide contains 30-60 weight %, the polydextrose of preferred 40-55 weight %, 0-25 weight %, synanthrin and the 0-20 weight % of preferred 5-15 weight %, the resistance maltodextrin polysaccharide of preferred 5-15 weight %, and described oligosaccharides contains 3-30 weight %, few fructose and the 0-20 weight % of preferred 5-10 weight %, the resistance maltodextrin oligosaccharides of preferred 5-15 weight %, the total amount of described sugar replacement composition is 100 weight %.
The sugar replacement composition of table 1 particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin polysaccharide resistance maltodextrin oligosaccharides high intensity sweetner 30-40 0-5 3-5 0-5 0-5 * 55-60 15-25 10-30 15-20 15-20 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
According to the of the present invention favourable embodiment of table 2 representative, described sweetener composition also contains 10-40 weight %, the low-intensity sweeteners of preferred 10-30 weight %, and the total amount of described sugar replacement composition is 100 weight %.
Described low-intensity sweeteners is preferably selected from maltitol, hydroxyl isomaltulose, lactitol, erythritol, mannitol, xylitol, D-sorbite, polyalcohol, polyglycitol syrup or powder, hydrogenated starch hydrolysate (polyglycitol syrup) and/or glycerine or can is their combination.
The sugar replacement composition of table 2 favourable embodiment of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin polysaccharide resistance maltodextrin oligosaccharides low-intensity sweeteners high intensity sweetner 30-40 0-5 3-5 0-5 0-5 10 * 55-60 15-25 10-30 15-20 15-20 30-40 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
Another favourable embodiment of the present invention according to table 3 representative, described fiberfill fibers composition also contains 0,01-10 weight %, preferred 0, insoluble, non-selective, the indigestible polysaccharide of 05-3 weight %, the total amount of described sugar replacement composition are 100 weight %.
Described insoluble, non-selective, indigestible polysaccharide is preferably selected from cellulose, hemicellulose, corn fiber, Semen Tritici aestivi fiber, common oats fibre, apple fiber, orange fibre, tomato fiber or can is their combination.
Another favourable embodiment of the present invention according to table 4 representative, described fiberfill fibers composition also contains 0,01-10 weight %, preferred 0, the solubility of 05-3 weight %, non-selective, indigestible polysaccharide, the total amount of described sugar replacement composition are 100 weight %.
Described solubility, non-selective, indigestible polysaccharide are preferably selected from guar gum, gum arabic, carboxymethyl cellulose, pectin, xanthans, tara gum (tara), carrageenan, gum tragacanth, carob gum, agar or can are their combination.
Particular of the present invention according to table 5 representative, described fiberfill fibers composition contains 45-55 weight %, the polydextrose of preferred about 50 weight % and the few fructose of about 20 weight %, and described sweetener composition contains the maltitol, about 0 of the 30 weight % that have an appointment, the acesulfame potassium of 15 weight % and about 0, the neohesperidin DC of 015 weight %, the total amount of described sugar replacement composition is 100 weight %.
The sugar replacement composition of table 3 another favourable embodiment of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Insoluble, non-selective, the indigestible oligosaccharides low-intensity sweeteners high intensity sweetner of polydextrose synanthrin Fructooligosaccharides resistance maltodextrin polysaccharide resistance maltodextrin oligosaccharides 30-40 0-5 3-5 0-5 0-5 0-0,05 10 * 55-60 15-25 10-30 15-20 15-20 3-10 30-40 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The sugar replacement composition of table 4 another favourable embodiment of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin polysaccharide resistance maltodextrin oligosaccharides solubility, non-selective, indigestible oligosaccharides is insoluble, non-selective, indigestible oligosaccharides low-intensity sweeteners high intensity sweetner 30-40 0-5 3-5 0-5 0-5 0-0,05 0-0,05 10 * 55-60 15-25 10-30 15-20 15-20 3-10 3-10 30-40 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The preferred embodiments of the invention according to table 6 representative, described fiberfill fibers composition contains 30-60 weight %, the polydextrose of preferred 40-55 weight % is not higher than (up to) 25 weight %, the synanthrin of preferred 5-15 weight %, 3-30 weight %, the few fructose of preferred 5-10 weight % is not higher than 20 weight %, the resistance maltodextrin of preferred 10-15 weight %, comprise resistance maltodextrin polysaccharide and oligosaccharides, the total amount of described sugar replacement composition is 100 weight %.
The sugar replacement composition of table 5 particular of the present invention
Composition Preferred relative quantity (weight %)
Polysaccharide, the polydextrose oligosaccharides, few fructose low-intensity sweeteners, the mannitol high intensity sweetner, the acesulfame potassium high intensity sweetner, neohesperidin DC 50 20 30 0,15 0,015
The sugar replacement composition of table 6 the preferred embodiments of the invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin high intensity sweetner 30-40 0-5 3-5 0-10 * 55-60 15-25 10-30 15-20 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The of the present invention preferred specific embodiment of selecting according to table 7 representative, described fiberfill fibers composition contains 45-55 weight %, the polydextrose of preferred about 50 weight %, be not higher than 25 weight %, the synanthrin of preferred about 7 weight %, 5-30 weight %, the few fructose of preferred about 8 weight % is not higher than 20 weight %, the resistance maltodextrin of preferred about 12 weight %, be not higher than 3 weight %, the Semen Tritici aestivi fiber of preferred about 2 weight % is not higher than 3 weight %, preferred about 0, the carrageenan of 5 weight %, and described sweetener composition contains and is not higher than 30 weight %, the hydroxyl isomaltulose of preferred about 20 weight %, be not higher than 3 weight %, the sucralose of preferred about 0,15 weight %, the total amount of described sugar replacement composition is 100 weight %.
The sugar replacement composition of table 7 preferred particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %) Preferred relative quantity (weight %)
Polysaccharide, the polydextrose polysaccharide, the synanthrin oligosaccharides, few fructose polysaccharide/oligosaccharides, resistance maltodextrin solubility, non-selective, indigestible oligosaccharides, carrageenan is insoluble, non-selective, indigestible oligosaccharides, the Semen Tritici aestivi fiber low-intensity sweeteners, the hydroxyl isomaltulose high intensity sweetner, sucralose 45 0 5 0 0 0 0 * 55 25 30 20 3 3 30 * 50 7 8 12 0,5 2 20 0,15
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
According to the of the present invention interesting embodiment as table 8 representative, sugar only is partly to be substituted by the component of described sugar replacement composition.
The part sugar replacement composition of table 8 interesting embodiment of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin sucrose high intensity sweetner 30 0 5 0 0 * 60 25 30 20 65 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
From the description of following particular of the present invention, other details of the present invention and feature will become clear, and these particular only are to provide in illustrative mode, and not in office where face is restrictive.
The basis of sugar replacement composition of the present invention is as follows:
The fiberfill fibers composition, it contains:
-polysaccharide, it is living polysaccharide, for example polydextrose, synanthrin and/or resistance maltodextrin of benefit preferably;
-oligosaccharides, it is the living oligosaccharides of benefit preferably, for example few fructose and/or resistance maltodextrin;
-optional solubility, non-selective, indigestible polysaccharide, for example carrageenan, xanthans, guar gum, gum arabic, carboxymethyl cellulose and/or pectin; With
-optional insolubility, non-selective, indigestible polysaccharide, for example Semen Tritici aestivi fiber; With
Sweetener composition, it contains:
-high intensity sweetner, for example sucralose, acesulfame potassium and/or neohesperidin DC;
-optional low-intensity sweeteners or filling sweetener, for example maltitol and/or hydroxyl isomaltulose; With
-optional flavour enhancer such as glucopyrone.
The particular of described sugar replacement composition comprises the particular combinations of mentioned component.
Described sweetener composition comprises the example such as listed high intensity sweetner and the optional low-intensity sweeteners of table 9.The calorific value of preferred described sugar replacement composition should not surpass 200kcal/100g, more especially 150kcal/100g.High intensity sweetner and low-intensity sweeteners are all preferably nonmetabolizable.
The example of table 9 high intensity sweetner
High intensity sweetner Sugariness with respect to sucrose (=1)
Cyclohexane sulfamic acid ester aspartame asccharin stevioside sucralose monellin neohesperidin DC sweet peptide amine thaumati knob is sweet 30-50 120-200 250-300 300 600 1500-2000 1800 2000 2000-3000 8000
Described low-intensity sweeteners particularly sugariness is lower than the filling sweetener of sucrose.But, described low-intensity sweeteners also can have approximately equate with sucrose or at least with the sugariness of sucrose at the same order of magnitude.
Described low-intensity sweeteners can be not to be higher than the 40 weight %, particularly 10-40 weight % of sugar replacement composition, and the amount of preferred 10-30 weight % exists.
In first particular of the present invention, as shown in table 10, as low-intensity sweeteners, preferred concentration is lower than 30 weight % with maltitol.In second particular of the present invention, as shown in table 11, as low-intensity sweeteners, preferred concentration is lower than 20 weight % with hydroxyl isomaltulose.Maltitol and hydroxyl isomaltulose have dual-use function in mixture.At first, they are to fill sweetener.Maltitol has about 90% sugariness of sucrose sweetness.Hydroxyl isomaltulose has about 50% sugariness of sucrose sweetness.It is similar to sucrose to the negativity heat effect of solution.This means differently with other polyalcohol, hydroxyl isomaltulose does not have cooling effect.Secondly, their molecular weight and structure are similar to sucrose, make them become sugar replacement suitable in many application.
The sugar replacement composition of table 10 first particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose maltitol of polydextrose acesulfame potassium neohesperidin DC 30-40 3-5 0-5 * * 55-60 10-30 20-30 * *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
In sweetener composition of the present invention, add maltitol and hydroxyl isomaltulose and can only partly solve about substituting the sugared filling and the problem of quality function.Maltitol and hydroxyl isomaltulose place of sucrose fully on function.For example, different with sucrose, the same with other polyalcohol not brown stain of maltitol or caramelization with hydroxyl isomaltulose.But maltitol and hydroxyl isomaltulose have and the closely similar sweet taste of the sweet taste of sucrose, and compare with other polyalcohol to have insignificant cooling effect in mouth.
The sugar replacement composition of table 11 second particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin Semen Tritici aestivi fiber hydroxyl isomaltulose acesulfame potassium 30-40 0-5 3-5 0-10 0-0,05 0-5 * 55-60 15-25 10-30 15-20 8-10 15-20 *
Neohesperidin DC * *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
In composition, use high intensity sweetner to think that the sugar replacement composition provides and the about identical sugariness of sugar.Therefore, the sugariness of high intensity sweetner is higher than the sugariness of sucrose.The sugariness of preferred high strength sweetener is at least 30 times of sucrose.This high intensity sweetner is known to those skilled in the art.Some examples of these high intensity sweetners have been listed in the table 9.
As an example, acesulfame potassium (Ace K) and neohesperidin DC (NHDC) are the artificial sweetening agents that is used for first and second embodiments of the present invention.Though the sugariness of Ace K is 200 times of sucrose, when being used for F﹠B separately, it as if has bitter taste and metal-like pleasant impression.The sugariness of neohesperidin DC (NHDC) is about 200-1500 times of sucrose on threshold level, or even 1800 times, but the more important thing is that it is perfect flavour enhancer and the bad pleasant impression of sheltering Ace K.The combination of these artificial sweetening agents has synergy.The optimal proportion of acesulfame potassium and neohesperidin DC is about 9,5-11,5, particularly 10,0-11,0.
Described high intensity sweetner can be used in combination with flavour enhancer such as glucopyrone.In the example of above-mentioned acesulfame potassium (Ace K) and neohesperidin DC (NHDC), the consumption of glucopyrone can be 0,15 weight %.Glucopyrone increases the initial sweet taste sensation of neohesperidin DC.
As shown in table 12, the 3rd particular of the present invention uses sucralose as high intensity sweetner.
The sugar replacement composition of table 12 the 3rd particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin Semen Tritici aestivi fiber 30-40 0-5 3-5 0-10 0-0,05 55-60 15-25 10-30 15-20 8-10
Carrageenan hydroxyl isomaltulose sucralose 0-0,05 0-5 * 1,5-2 15-20 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
Should be clear, be purpose of the present invention, also can use the high intensity sweetner that uses in other high intensity sweetner and the different embodiments to exchange.But some high intensity sweetners may be more preferred than other.
According to the present invention, the fiberfill fibers composition that part sucrose is mainly contained the living fiber of so-called benefit substitutes.Preferred these fibers contain oligosaccharides and/or polysaccharide polymer and oligosaccharides that is mainly fructose units and/or the polysaccharide polymer that is mainly glucose unit.
According to first, second and the 3rd embodiment of the present invention, shown in table 1-12, polydextrose is given birth to polysaccharide as indigestible benefit in described fiber composition.
Polydextrose is with 30-60 weight %, and the amount of preferred 40-55 weight % exists.
Polydextrose is by having the random crosslinking key, mainly is the polysaccharide of the glucose unit composition of 1 → 6 key, contains a spot of in conjunction with D-sorbite and acid.The average degree of polymerization of polydextrose (DP) is about 12.
Polydextrose is usually as the filler in the sugar replacement composition, but its some shortcoming.It has hygroscopicity, and this may cause end-product to have the viscosity quality.Polydextrose does not participate in browning reaction yet, and browning reaction is to expect in the certain baked food.Therefore, polydextrose does not provide sugar functional of expectation as the single filler in the sugar replacement composition.
In addition, according to the of the present invention second and the 3rd embodiment, shown in table 11 and 12, synanthrin is also given birth to polysaccharide as indigestible benefit in fiber composition.Synanthrin is not to be higher than 25 weight %, and the amount of preferred 5-15 weight % exists.Synanthrin is by the β-D residue of fructose of (2 → 1) key connection and the polymer of terminal β-glucose residue that (2 → 1) key is connected.Synanthrin exists in more than 10000 kinds of crops, but synanthrin extracts from cichory root on commercial scale.The degree of polymerization of synanthrin (DP) is generally 10 to about 60.For purpose of the present invention, preferred DP is lower than 40, even is lower than 20.
According to first, second and the 3rd particular of the present invention, shown in table 10-12, few fructose is given birth to oligosaccharides as indigestible benefit in described fiber composition.DP that preferably should widow's fructose is 2-8, and with 3-30 weight %, the amount of preferred 5-10 weight % exists.More particularly, the few fructose in the described mixture can be levulan type oligosaccharides, and it produces by one of following preparation method: be that DP is 2 to about 8 oligosaccharides with synanthrin hydrolysis or enzymatic degradation (i); Or (ii) sucrose is carried out the commentaries on classics fructosyl of the beta-fructosidase enzyme of black-koji mould (Aspergillus niger).Therefore the few fructose of a back type that is also referred to as FOS always have the terminal glucose residue because it is derived from sucrose.Usually DP that should widow's fructose is 3-5.Opposite with the few fructose from the synanthrin hydrolysis, this type also contains the key of other type except β-(2 → 1) key, but limited amount.Be purpose of the present invention, the preferred fructo oligosaccharides.Such few fructose contains more a spot of free sucrose and/or fructose, and polymerization distributes fixing.The end reduction glycosyl of FOS is a glucose residue, and its reactivity in Maillard reaction is lower than from the terminal residue of fructose in the most few fructose of synanthrin.The latter may cause the browning reaction do not expected.
In addition, in the of the present invention second and the 3rd embodiment, shown in table 11 and 12, the resistance maltodextrin is also given birth to fiber as benefit in described fiber composition.These resistance maltodextrins are also referred to as resistant dextrin, indigestible dextrin, maltodextrin, digestion resistance maltodextrin or only are called dextrin.
The resistance maltodextrin is the glucose polymer that mainly has α-(1 → 4) that exists in the starch and α-(1 → 6) glycosidic bond and have non-existent other glycosidic bond in the common starch.They have higher branched structure than amylose that exists in the starch and amylopectin.Because their three grades of chemical constitutions of integral body, their digestion resistants this means that they are not by the human digestive enzyme cracking.But the resistance maltodextrin has the technological property all or almost all that can digest maltodextrin.
The partial resistance maltodextrin is that resistance maltodextrin oligosaccharides can classify as oligosaccharides, can classify as polysaccharide and the partial resistance maltodextrin is a resistance maltodextrin polysaccharide.
In second embodiment of the present invention, as shown in table 11, the resistance maltodextrin is not to be higher than 20 weight %, and the amount of preferred 10-15 weight % exists.The resistance maltodextrin of about 40-60 weight % is that resistance maltodextrin oligosaccharides and DP are lower than 10.The DP of preferred about 50% resistance maltodextrin is higher than 11.
Compare with few fructose, the resistance maltodextrin is provided at the advantage of no unexpected and excessive fermentation in the large intestine, and this fermentation may cause flatulence, abdominal pain and/or diarrhoea.
One of important function of few fructose in the composition of the present invention, resistance maltodextrin, synanthrin and polydextrose is their beneficial natural disposition matter.Short chain be DP be not higher than 10 benefit to give birth to fiber and long-chain be DP from 10 to the combination that is not higher than 60 benefit life fiber guarantee along colon from start to finish beneficial bacteria all can obtain the selectivity energy.Short chain fiber such as few fructose at first ferment in the colon The initial segment.Long-chain fiber such as synanthrin can fermented until the colon latter end through colon.This causes in whole enteron aisles of colon producing SCFA and correspondingly reduces pH in the whole colon.Because lower pH, the picked-up of calcium and magnesium all is enhanced in whole colon.Not only digestion or absorption in small intestine of polydextrose, also part fermentation in large intestine.The fermentation of polydextrose also causes favourable microbiotic growth, reduces the putrefactive microorganisms fauna, increases the generation of SCFA.This cause the ight soil amount increase, by the time shorten, softer ight soil and from 4 to 9 low ight soil pH.
Another important function of few fructose in the composition of the present invention, resistance maltodextrin, synanthrin and polydextrose is to provide at least and the sucrose identical functions for the sugar replacement composition.It is important that the product that contains described sugar replacement composition can be processed by the mode identical with the product that contains sucrose.In addition, these converted products should and have same nature in appearance in for example palatability.
Though few fructose also has low sugariness, sugariness and DP are inversely proportional to, and sugariness is provided by sweetener composition as discussed above.Sweetener composition only can partly substitute the functional as sugariness of sucrose.For example, it is not suitable for obtaining browning effect or the caramelization effect the same with sucrose when heating.
According to the of the present invention second and the 3rd embodiment, described sugar replacement composition can contain the living fiber of four kinds of benefits of fixed proportion, promptly few fructose, resistance maltodextrin, synanthrin and polydextrose.But according to the present invention few fructose, resistance maltodextrin, synanthrin and polydextrose be combined in the caramelization ability aspect of product for example or for example for bakery product working ability, crust browning effect and gloss aspect obtain best sugar replacement.
As for the baked product that wherein needs browning, the existence of few fructose is necessary for some application examples.The concentration of few fructose should be not too high, promptly is not higher than 30 weight %, preferably is not higher than 25 weight %, to prevent producing high browning effect in the process of baking.Compare with the few fructose from synanthrin, the advantage of FOS is its reduced sugar group, and promptly the reactivity of the Maillard reaction of glucose is lower.In addition, have free fructose or sucrose hardly, free fructose or sucrose cause not desired color brown stain effect in bakery product.
About the flatulence problem, the concentration of preferred few fructose should not be higher than 10 weight %.Therefore, the few fructose of the part in the of the present invention second and the 3rd embodiment is replaced by the resistance maltodextrin.The concentration of few fructose is the 5-10 weight % of sugar replacement composition in preferred the of the present invention second and the 3rd embodiment, and comprises that the concentration of the resistance maltose of resistance maltodextrin oligosaccharides and resistance maltodextrin polysaccharide is the 10-20 weight % of described sugar replacement composition.
In addition, for obtaining the also gloss crust by using sucrose to obtain, the existence of few fructose needs in some bakery product.
But from the of the present invention second or the 3rd embodiment for example, remove four kinds of benefits and give birth to a kind of may causing in the fibers, but for some application examples such as sweet taste liquid food beverage such as coffee, tea, soft drink, then may be acceptable at the acceptable food that reduce aspect working ability, crust browning and the gloss.
Indigestible benefit is given birth to oligosaccharides and polysaccharide has double action in the sugar replacement composition: they are multi-functional compositions, both play a role as functional and filling sugar replacement, also give birth to fibre source as benefit and play a role.
In addition, the of the present invention basic preparation that is supplemented with the probiotic strain that belongs to Bifidobacterium for example or lactobacillus both provided probiotic strain that the selectivity energy also is provided, and produced so-called Synbiotics (synbiotic) effect.In this way, to gut flora replenished fresh bacterium, they nutrition and to the nutrition of existing beneficial microbe fauna, this increases the microbe number in people's colon.
The increase of microbe quantity purpose only is the result that fiber is taken in and assimilated.Because the digestion of the fiber that exists in the described basic preparation has produced SCFA, it has reduced the pH in the colon.The reduction of pH is important to for example absorption of essential minerals calcium and magnesium.
For further improving the functional of sugar replacement composition, insoluble, non-selective, indigestible polysaccharide can be added according to the of the present invention second and the 3rd embodiment in described sugar replacement composition, shown in table 11 and 12.These polysaccharide can exist with the amount of 0,05 weight %-10 weight %.
The amount of solubility and insoluble fibers can be measured by one of following analytical method: Mongeau R. and Brassard R., Enzymatic gravimetric determination infoods of dietary fibre as the sum of insoluble and soluble fibre fractions:summary of collaborative study, J.AOAC Int.76:923-925,1993; With Prosky L. etc., Determination of total dietary fibre in foods and foodproducts:collaborative study, J.Assoc.Off.Anal.Chem.68:677-679,1985.
The example of insolubility, non-selective, indigestible polysaccharide is cellulose and the hemicellulose that is present in such as grain fiber such as the Semen Tritici aestivi fiber.
Advantageously, in the of the present invention second and the 3rd embodiment, use average length to be 20-80 μ m, the Semen Tritici aestivi fiber of preferred 30 μ m.They are made up of the cellulose of about 76 weight % and the hemicellulose of about 24 weight %.For baked product, similar crust color and the gloss of crust outward appearance that few fructose can obtain when obtaining to use sucrose to the combination of these Semen Tritici aestivi fibers.In addition, this also obtains the flesh of the even matter of the baked product similar to the flesh that uses sucrose to obtain.
In described sugar replacement composition, use few fructose and do not use Semen Tritici aestivi fiber may cause the color of the crust of baked product and flesh dark excessively.Semen Tritici aestivi fiber has discoloration really.
For some application, the amount of insoluble fibre should be limited in and for example be lower than 5 weight % in described sugar replacement, preferably is lower than 3 weight %.For example wherein sugar be melted and/or the prescription of caramelization in when substituting when sugared, higher amount may cause the fiber quality do not expected.
These indigestible insoluble fibres are for example preventing constipation and are reducing in the diabetes human blood also have the health promotion effect aspect the glucose level.
In addition, solubility, non-selective, indigestible polysaccharide can be added in the sugar replacement composition of the of the present invention second and the 3rd embodiment, shown in table 12 and 13.These polysaccharide can exist with the amount of 0,05 weight %-10 weight %.
The sugar replacement composition of table 13 the 4th particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Polydextrose synanthrin Fructooligosaccharides Semen Tritici aestivi fiber carboxymethyl cellulose maltitol high intensity sweetner 30-40 0-5 3-5 0-0,05 0-0,05 0-5 * 55-60 15-25 10-30 8-10 8-10 20-30 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The example of solubility, non-selective, indigestible polysaccharide is xanthans, tara gum, carrageenan, gum tragacanth, carob gum, agar, guar gum, gum arabic, carboxymethyl cellulose and pectin.
The water that these polysaccharide increase in the ultimate food keeps, and this prolongs storage life and increases flexibility.
In the 3rd embodiment of the present invention shown in the table 12, kappa carrageen glue can be with 0, and 05-2 weight % is preferred 0,05-1 weight %, and the amount of about 0,5 weight % adds.
Especially, in the 4th embodiment of described sugared alternate sets compound, add the carboxymethyl cellulose of carboxymethyl cellulose or processing altogether and the mixture of microcrystalline cellulose and also use the also obtainable desired viscosity of sugar for food formulation provides.
These non-selective polysaccharide non preference ground in colon promotes the growth and the breeding of beneficial bacteria, is SCFA (SCFA) but non-selectively ferment, and SCFA is important to the prevention colon cancer.Particularly, the butyric acid as the most important energy of epithelial cell is important in this respect.What is interesting is that combination absorption guar gum and pectin have synergy to the generation of butyric acid in the colon.In addition, these solubilities, non-selective, indigestible polysaccharide such as carboxymethyl cellulose also can reduce fat absorption.
As mentioned above, living polysaccharide of the benefit of Excessive Intake and oligosaccharides or other indigestible polysaccharide and oligosaccharides may cause flatulence, also may have laxative effective.Some polyalcohols of too high dose have similar effect.Solubility, non-selective, indigestible polysaccharide such as guar gum, gum arabic, carboxycellulose and pectin suppress these effects.One or more anti-flatulence activating agents such as dimeticone, active carbon and to cut bubble clean (promptly by SiO 2The dimeticone of activation) is also included within the scope of the present invention.Also having some operable natural anti-flatulence activating agents, condition is the taste jamming target purposes not of anti-flatulence activating agent itself.Typical natural flatulence activating agent is based on capsicum, capsicim, garlic, ginger, husky ginger (krachai), lemon grass (Cymbopogon citratus) and yellow ginger.
Choose wantonly and in preparation of the present invention, use anti-caking agent such as SiO 2Many compositions in the food industry all tend to have the character of mobile difference, and lump when storing.SiO 2Have strong absorbability, therefore make COF particle surface drying, prevent that afterwards it from sticking together.In addition, they separate particle, and they are slided each other.SiO 2Consumption be 0,1-0,5 weight %.
The Semen Tritici aestivi fiber that comprises in second, third and the 4th embodiment also has anti-caking nature.
The 5th particular of the present invention is displayed in Table 14.
The sugar replacement composition of table 14 the 5th particular of the present invention
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin Semen Tritici aestivi fiber carrageenan carboxymethyl cellulose hydroxyl isomaltulose high intensity sweetner 30-40 0-5 3-5 0-10 0-0,05 0-0,05 0-0,05 0-5 * 55-60 15-25 10-30 15-20 8-10 1,5-10 8-10 15-20 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The the of the present invention the 6th and the 7th particular relates to part sugar replacement composition of the present invention, and wherein sugar still exists.These embodiments show in table 15 and 16.
The sugar replacement composition of table 15 the 6th particular of the present invention, particularly part sugar replacement composition
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin Semen Tritici aestivi fiber carrageenan carboxymethyl cellulose sucrose high intensity sweetner 0-0,05 15 0-0,05 10 0-0,05 0-0,05 0-0,05 0-0,05 * 55 25 30 20 10 2 10 60 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
The sugar replacement composition of table 16 the 7th particular of the present invention, particularly part sugar replacement composition
Composition Minimum relative quantity (weight %) Maximum relative quantity (weight %)
The few fructose resistance of polydextrose synanthrin maltodextrin sucrose high intensity sweetner 30 0-0,05 5 0-0,05 0-0,05 * 60 25 30 20 40 *
( *) be enough to provide the amount of the sugariness that approximately equates with the sugariness of sugar for described sugar replacement composition.
In the 6th particular, sugar with contain synanthrin and resistance maltodextrin and optional polydextrose and the fiberfill fibers combination of compositions of few fructose and use.
In the 7th particular, sugar and polydextrose and few fructose preferably also have resistance maltodextrin and synanthrin to be used in combination.In addition, addition is enough to provide for described composition the high intensity sweetner of the sugariness that approximately equates with the sugariness of sugar.
Below provide some embodiment of the basic preparation of sugar replacement composition of the present invention.Some embodiment that provide food formulation in addition are with illustration the present invention.
In preceding four embodiment, provided the basic preparation of sugar replacement composition of the present invention.These preparations can for example substitute sugar in weight to weight in the cake, and taste, outward appearance, quality and palatability are not had negative effect.The accurate amount of heterogeneity certainly changes on some degree.
In first embodiment of the basic preparation of the sugar replacement composition of first embodiment of the present invention, following composition is mixed to form 1/1 weight sugar substitute composition:
Composition Weight (g) Weight %
The few fructose maltitol of polydextrose acesulfame potassium neohesperidin DC SiO 2 97,17 42,00 60,00 0,30 0,03 0,50 48,585 21,000 30,000 0,150 0,015 0,250
Amount to 200,00g 100％
In second embodiment of the basic preparation of the sugar replacement composition of second embodiment of the present invention, following composition is mixed to form 1/1 weight sugar substitute composition:
Composition Weight (g) Weight %
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin Semen Tritici aestivi fiber hydroxyl isomaltulose acesulfame potassium neohesperidin DC glucopyrone SiO2 100,87 14,00 20,00 20,00 4,00 40,00 0,30 0,03 0,30 0,50 50,435 7,000 10,000 10,000 2,000 20,000 0,150 0,015 0,150 0,250
Amount to 200,00g 100％
In the 3rd embodiment of the basic preparation of the sugar replacement composition of the 3rd embodiment of the present invention, following composition is mixed to form 1/1 weight sugar substitute composition:
Composition Weight (g) Weight %
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin Semen Tritici aestivi fiber carrageenan hydroxyl isomaltulose sucralose SiO2 100,20 14,00 16,00 24,00 4,00 1,00 40,00 0,30 0,50 50,100 7,000 8,000 12,000 2,000 0,500 20,000 0,150 0,250
Amount to 200,00g 100％
In the 4th embodiment of the basic preparation of the sugar replacement composition of the 4th embodiment of the present invention, following composition is mixed to form 1/1 weight sugar substitute composition:
Composition Weight (g) Weight %
Polydextrose synanthrin Fructooligosaccharides Semen Tritici aestivi fiber carboxymethyl cellulose maltitol acesulfame potassium neohesperidin DC glucopyrone SiO2 101,870 14,00 20,00 2,00 1,00 60,00 0,30 0,03 0,30 0,50 50,935 7,000 10,000 1,000 0,500 30,000 0,150 0,015 0,150 0,250
Amount to 200,00g 100％
The 5th embodiment relates to the prescription of " four quarts of cakes ", wherein uses following composition:
-3 medium sized eggs;
-22, the 5ml skimmed milk;
-225g flour;
-140g butter;
-1, the 5ml vanilla flavor; With
The sugar replacement composition of-225g the 3rd embodiment.
Egg and breast are mixed with the sugar replacement composition.Use the wood shovel to add the butter of soft butter or mild heat.With flour sieving, carefully add then.Whole mixture is mixed into soft and smooth paste.Add vanilla flavor.The dough impouring is scribbled in the rectangle baking tray of butter, baked in the baking box under 175 ℃ about 60 minutes.If cake is baked, be clean and dry when blade is therefrom taken out.Cake is taken out the demoulding from baking box.Be placed to cooling.
In the 6th embodiment, the basic biscuit (calcium enriched cracker) that preparation calcium is strengthened.Because exist benefit to give birth to fiber in the sugar replacement composition, the calcium trap will increase.
Use following composition preparation " calcium enriched cracker ":
-100g flour;
-100g butter;
The sugar replacement composition of-105g first embodiment;
-3 medium sized eggs;
-1ml vanilla flavor;
-5,2g calcium citrate 4H 2O.
Sugar replacement composition and the vanilla flavor mixing of butter, first embodiment are obtained soft and smooth dough.Add egg of accomplishing fluently and the flour that sieves then.Mix whole composition, do not beat to avoid that too much air is arranged in the mixture.With the baking tray grease, and it is rectangular that dough is made 8cm with about 5cm distance.In the baking box of preheating, under 150-175 ℃, biscuit was toasted 10 minutes.Immediately biscuit is taken out from dish after baking, place online cooling.
The basic preparation of the sugar replacement composition by using the second and the 3rd embodiment, the fat that uses in most prescriptions are that the amount of butter can be reduced to 70% or even 50%.In the 5th embodiment, to compare with the cake for preparing with sugar, fat is reduced to 70%, and taste, outward appearance and quality are not all abandoned.When using oil for example rapeseed oil replaces butter, can further fat mass be reduced to 30%.
The character of embodiment 5 and 6 preparation food such as taste, outward appearance and quality and as broad as long with the character of these food of sucrose preparation.When the sugar replacement composition that is used for the prescription of embodiment 6 or embodiment 2 when the sugar replacement composition of embodiment 3 is used for the prescription of embodiment 5 and 6, obtain similar result.Should be clear, the sugar replacement composition of the first, second, third and the 4th embodiment can be used in the prescription of the 5th and the 6th embodiment.
The 7th embodiment relates to another prescription of " cake ", wherein uses following composition:
-500g egg;
-100g breast;
-500g flour;
-300g butter;
-60g rapeseed oil;
-8ml vanilla flavor; With
The sugar replacement composition of-500g embodiment 3.
Baking box is preheated to 230 ℃.Butter is beaten until softening.Manual mixing egg and vanilla extract add breast, and mix once more.Add sugar, in food processor, acutely mix.In softening butter and oil, mix to prepare soft dough.Put into flour, fully mix.Draw the 30g mixture and add in the cupcake paper matrix, place on the metal frame.When putting into baking box temperature is directly reduced to 200 ℃.Baked 28 minutes.Bake in the process temperature is reduced, baked last minute down at 160 ℃.
Use V-G Sensory, Deinze, Belgium is to the baked product of sugar replacement preparation of compositions and carry out the consumer with the baked product of the sugar preparation of equivalent and accept test.62 answerers' taste panel is made up of 50% male sex and 50% women, wherein 31% age was 18-35,35% age was 36-50, and 34% age please taste panel be tasted containing sugared cake and containing the sugar replacement cake according to above-mentioned prescription and method preparation greater than 50.Estimate following standard:
-flesh color,
-crust color,
-mouthfeel,
-taste.
Fig. 1 represents the result of 9 scores obtaining by taste panel, 1 quality that is meant extreme difference wherein, and 9 are meant excellent quality.Use chi method and Kolmogorov-Smimov to check to determine significant difference between the gained result.From these tests, draw, be significantly higher than the conclusion that contains sugared cake with the score of the cake of sugar replacement preparation of compositions of the present invention for flesh color and mouthfeel.The overall conclusion of statistical evaluation be " conspicuousness tendency arranged: non-sucrose cake with contain sugared cake compare more had a preference for ".
The 8th embodiment relates to the prescription of " butter biscuit ", wherein uses following composition:
-150g egg;
-410g flour;
-260g pasteurization butter;
-4g salt;
-4ml vanilla flavor; With
The sugar replacement composition of-200g embodiment 3.
Baking box is preheated to 165 ℃.Butter is beaten until softening.Egg, vanilla extract and the salt of gentle agitation are placed food processor.In softening butter, stir to prepare soft dough.Flour and sugar are sieved together.Add the flour sugar mixture, and mix gently.Be drawn on the baking tray of grease not.Under 165 ℃, baked 14 minutes, and be golden yellow and slight brownization until the edge.On metal frame, cool off biscuit.
Use V-G Sensory, Deinze, Belgium is to the baked product of sugar replacement preparation of compositions and carry out the consumer with the baked product of the sugar preparation of equivalent and accept test.62 answerers' taste panel is made up of 50% male sex and 50% women, wherein 31% age was 18-35,35% age was 36-50, and 34% age please taste panel be tasted containing sugar cookie and containing the sugar replacement biscuit according to above-mentioned prescription and method preparation greater than 50.Estimate following standard:
-color,
-palatability,
-taste.
Fig. 2 represents the result of 9 scores obtaining by taste panel, 1 quality that is meant extreme difference wherein, and 9 are meant excellent quality.Use chi method and Kolmogorov-Smimov to check to determine significant difference between the gained result.The overall conclusion of statistical evaluation be " conspicuousness tendency arranged: sugar-free biscuit with contain sugar cookie and compare more and had a preference for.
Sugar replacement composition of the present invention can substitute sugar fully in jam or cake stuffing.In addition, by substituting the gelling property that sugar improves these jam.
Sugar is essential in the gelatinization of jam, preserved fruit, fruit jelly, cake stuffing, custard etc., so that obtain the denseness and the hardness of expectation.This gelatinization is in the network of fibers fruit juice.For preparation contains sugared jam, add pectin usually, because pectin is the native compound in the fruit, it has the ability that forms gel in the presence of sugar and acid.Sugar is necessary component, because sugar absorbs in gelatinization and reservation moisture.
In jam and marmalade, replace sugar also to have the advantage that does not need to add other additional gelling agent with sugar replacement composition of the present invention.Compare with the jam made from sugar, gelling takes place faster and keeps better.
The 9th embodiment relates to the gelatine of jam, wherein uses following composition:
-1.750g strawberry; With
-1.312, the sugar replacement composition of 5g embodiment 3.
After the strawberry cleaning and flushing with maturation, this fruit is smashed to pieces.Strawberry is placed on the cooking ring (cooking ring), on little fire, simmer until the softening pasty state that becomes of fruit.Add sugar or sugar replacement, fully mix and dissolve fully until sugar/sugar replacement.Heating was also seethed with excitement other 20 minutes.
Can measure gel strength exactly and not destroy the network that produces gel by linear viscoelastic region (LVR) and the phase angle measured in the vibration viscosity measurement.These method of testings have more detailed description: Mitchell in following document, J.R. (1980), The rheology of gels.Journal ofTexture Studies, 11,315-337; Stading, M. (1991), Gel structure andrheology in theory and practice-a literature review.SIK-report, 553,207p; And Stanley, D.W. etc., (1996) .Mechanical properties of food.In:Nollet, L.M.L. (ed.) .Handbook of food analysis-volume 1:Physicalcharacterization and nutrient analysis.New York, Marcel Dekker, 93-137.
Fig. 3 is illustrated in Ghent University, Ghent, and the result of the test that Belgium carries out wherein compares with the gel strength that contains the jam of sugar replacement containing sugar under refrigerated storage temperature is 6 ℃.Fig. 4 is illustrated in the result of the similar test that room temperature promptly carries out under 25 ℃.Gel strength height when the gel that forms in the jam with preparation of compositions of the present invention is more sugared than use.Can from higher complex modulus G *Value and bigger LVR draw this point.
Cake stuffing needs freezing usually, thaws then.Place, freezing and thaw and may cause loss of moist, cause with forming one deck moisture above the cake stuffing of sugar preparation.
The tenth embodiment relates to the gelation of cake stuffing, wherein uses following composition:
-51g yolk;
-50g egg;
-80g corn flour;
-1.000g breast;
-4ml vanilla extract; With
The sugar replacement composition of-250g embodiment 3.
Under continuous stirring, vanilla extract, albumen and yolk, sugar or sugar replacement and last corn flour are added cold Ruzhong.Be heated to boiling point, stirred again 2 minutes.To contain the cakestuffings orifice ring and place cooling gradually on the ice bath.
The cake stuffing that contains sugar replacement composition of the present invention has water retention preferably, causes long storage life.In addition, compare with the cake stuffing that contains sugar, the gelling that contains the cake stuffing of sugar replacement composition takes place very fast.Fig. 5 illustration is as mentioned above at GhentUniversity, Ghent, and the result of the test that Belgium carries out is wherein relatively by the cake stuffing of sugar preparation and gelling behavior by the cake stuffing of sugar replacement preparation.
The 11 embodiment relates to Whipped cream, wherein uses following composition:
-41, the 87g polydextrose;
-9,60g resistance maltodextrin;
-6, the 40g FOS;
-5, the 60g synanthrin;
-0, the 40g carrageenan;
-16, the 00g hydroxyl isomaltulose;
-0, the 12g sucralose;
-420g cream has 40% fat content; With
-4ml vanilla extract.
Two kinds of diverse ways are used to prepare Whipped cream.
In first method, before their dissolvings, sugar or sugar replacement are mixed with 40% fatty cream.This cream does not obtain stable Whipped cream with sugar direct the mixing.On the contrary, cream with direct mixing of sugar replacement obtained stable Whipped cream really.
In the second approach, before mixing, sugar or sugar replacement are dissolved in the 40% fatty cream.This still is that sugar replacement has all obtained stable foam to sugar.
By Ghent University, Ghent, Belgium uses the method for describing in the following document that the stable of Whipped cream analyzed: G.O.Phillips, DJ.Wedlock and P.A.Williams, Editors, Progress in food and nutrition science 6, PergamonPress, Oxford (1982), the Moor ﹠amp among the pp.199-207; Rapaille, 1982 H.Moorand A.Rapaille, Evaluation of starches and gums in pasteurised whippingcream.
Shown in table 17, when beating same time, to compare with containing sugar cream, the cream that contains sugar replacement obtains the foam of larger volume.
Table 17 is compared the stability of the Whipped cream that contains the sugar replacement composition with the Whipped cream that contains sugar
Whipped cream contains The average whipping time Volume increases The spiral degree of depth of measuring after 12 seconds
The sugar sugar replacement 46 seconds 42 seconds 56,13±7,08％ 61,13±8,27％ 21,67±2,89mm 16,00±1,00mm
In addition, foam stability is higher when using sugar replacement to prepare, and proves as the spiral degree of depth of measuring after 12 seconds.This parameter is meant the degree of depth that 12 second time inside spin reduces when unclamping on the Whipped cream surface, and it is according to the Moor ﹠amp that mentioned in the past; The described method of Rapaille (1982) is used Slagsahne Prufgerat measurement device.
In the Whipped cream preparation, replace the stability of sugared foam and volume all to improve with sugar replacement composition of the present invention.
The 12 embodiment relates to the preparation of caramel, wherein uses following composition:
-42, the 365g polydextrose;
-12g resistance maltodextrin;
-8g FOS;
-7g synanthrin;
-0, the 5g carrageenan;
-20g hydroxyl isomaltulose;
-0, the 135g sucralose; With
-100g water.
Above-mentioned composition is heated to cook temperature.The water that the continuation heat treated exists in mixture evaporates fully.From this moment, temperature is remained between 150-170 ℃, until the caramelization that expected degree takes place.Do not add sugar or glucose syrup and can prepare caramel, thereby obtain quality and mouthfeel and similar and low in calories with the caramel of sucrose or syrup preparation, as to be rich in fiber caramel.
Therefore, sugar replacement composition of the present invention can be used as the perfect constituents mixt that is used to prepare caramel, wherein the few fructose of DP＜10 and/or the initial caramelization of FOS.Result as this reaction obtains typical caramel, and the pleasant mouthfeel of using sucrose to obtain is usually then sent in the existence of all the other compositions.
Once the generation of estimating taste and color in thermoinducible caramelization need sugar usually the monose structure with initial this reaction.But, undertaken above-mentioned composition be the analysis showed that the reduced sugar amount in the product is as follows by SGS Belgium nv:
-＜0,05% fructose
-＜0,05% glucose; With
-0,8% sucrose.
These numerals show that the amount of free sugar is too low can not initial caramelization, prove subsequently few fructose and/or FOS in this reaction as raw material.Suppose that reduced sugar is converted into the typical component of caramel again then: furans, furanone, pyrones and carbocyclic ring because heat treatment α-1,2 and β-2,1 bond fission produce reduced sugar.For maltotriose (α-1,4 key glucose) there is similar thermal degradation to describe, its point out since 3-deoxypentosulose from α-1, the 4-glucan forms, so 3-deoxypentosulose forms (Hollnagel﹠amp by oligosaccharides and polysaccharide specificity approach; Kroh, 2002, Journal of Agricultural and Food Chemistry, 50 (6), 1659-1664).But for β-2, the similar degradative pathway of 1-levulan is not seen description as yet.
Therefore, for the application, the degree of polymerization of few fructose and/or FOS is most important, should be lower than 10, preferably is lower than 8, is more preferably 3-5.DP is higher than 10 levulan and is not suitable for initial caramelization, also is not suitable for even they contain not to be higher than when 10% monose and disaccharides pollute.
The 13 embodiment relates to the preparation of " saline taste butterscotch " caramel, wherein uses the composition identical with embodiment 12, but wherein with the 100g cream replacement water with 40% fat content.In addition, add for example about on a small quantity 5g butter.
It is difficult substituting sugar in chocolate, just is not difficult to simulate the soft and smooth mouthfeel in these fatty sugared systems, special quality and taste because do not add sucrose.The 14 embodiment relates to chocolate, wherein uses following composition:
-18, the 33g polydextrose
-4,20g resistance maltodextrin;
-2, the 80g FOS;
-2, the 45g synanthrin;
-0, the 18g carrageenan;
-7, the 00g hydroxyl isomaltulose;
-0, the 05g sucralose;
-10g cocoa butter;
-55g contains the cocoa mass of 55% cocoa butter.
The 15 embodiment relates to chocolate, wherein uses following composition:
-20, the 42g polydextrose;
-4,68g resistance maltodextrin;
-3, the 12g FOS;
-2, the 73g synanthrin;
-0, the 20g carrageenan;
-7, the 80g hydroxyl isomaltulose;
-0, the 05g sucralose;
-22g cocoa butter;
-39g contains the cocoa mass of 55% cocoa butter.
Sugar replacement composition of the present invention substitutes perfect chocolate that sugar obtains that character improves in use-case such as embodiment 14 and 15, this owing to this all can sugar replacement specific composition.
The 16 embodiment relates to the part sugar replacement composition that still contains a tittle sucrose.
The sugar replacement composition of one of previous embodiment of sugar replacement composition, particularly described basic preparation of the present invention can be used in combination with sugar.By being mixed with sugar, described sugar replacement composition obtains part sugar replacement composition.Therefore, described sugar replacement composition is added in the sugar, its concentration for example be not higher than 10% or more than, the weight of described part sugar replacement composition is 100%.Therefore, sugar replacement composition of the present invention also can be used for partly substituting sugar, promptly from substitute be not higher than 10% sugar sugar " improvement thing " to the alternative complete sugar " substitute " that is not higher than 100% sugar.
At this on the one hand, according to the present invention, also may obtain part sugar replacement composition like this with the low-intensity sweeteners in the alternative sugar replacement composition of sugar.The amount of high intensity sweetner should be adjusted the sugariness that approximately equates with sucrose sweetness to obtain in this part sugar replacement composition.
This obtains the sugar composite that contains that function is improved aspect sugared.
In addition, some vitamin and mineral matter can be added in the described basic preparation, its particular combinations by mentioned component is formed.More particularly, can will add in the described preparation near the nutritive value of fruits and vegetables required microorganism and mineral matter.At this on the one hand, the composition of described sugar replacement can be adjusted according to the fruit or the vegetables of required simulation.Make to prepare delicious healthy food in this way, this food can also provide essential minerals, microorganism and the fiber that absorbs by the consumption fruits and vegetables usually.Like this, people needn't change nutrition habits and go to absorb and keep good healthy necessary essential biological element.Substitute sucrose with basic preparation of the present invention, be supplemented with vitamin and mineral matter and form, can prepare functional food with the fruit or the vegetables of simulation expectation.
The mineral matter that can add in the described basic composition comprises: calcium, magnesium, potassium and phosphorus.The vitamin that can add in the described basic composition comprises: vitamin C, B, A, K and E.In addition, can add trace element as selenium, iron and zinc.
According to the present invention, some health promotion bacterium can be added in the basic preparation of above-mentioned sugar replacement.The beneficial non-hibernating eggs that more specifically, can add Bifidobacterium and lactobacillus.In the present invention, the combination of polydextrose, synanthrin, few fructose and resistance maltodextrin causes the overall reduction of pH especially, because proved few fructose and resistance maltodextrin oligosaccharides in the fermentation of colon top, and resistance maltodextrin polysaccharide, polydextrose and synanthrin ferment in the colon bottom.The overall decline of this pH is owing to the solubility that has increased mineral matter is that favorable environment has been created in the picked-up of calcium and magnesium.This act in the prevention of osteoporosis particularly important.
Do not need in the heat treated chilled food before described particular formulations can being added ice cream and frozen confectionery or other consumption.Because refrigeration or cryogenic temperature, the risk of fiber hydrolysis in advance is very low or do not have before digestion.
Similarly, may use sugar replacement composition of the present invention, if when particularly above-mentioned interpolation component vitamin, mineral matter and/or probio also exist at the preparation that be used for medicine, food additive and/or intend medicine.
Therefore the 17 embodiment relates to the high-grade ice cream of control overflow (over-run), the preparation of pilot scale production scale level.This test LinTech (Reading Scientific ServicesLimited), Reading, UK carries out.Carry out pilot scale production scale test, produce 50kg containing sugar or containing the preparation of sugar replacement product of the present invention, the control overflow in batches.Following table has been described the preparation of two kinds of ice cream types:
Composition Contrast Test
The rare cream functional sugar replacement of water secondary separation sucrose ％w/w
45,07 29,13 - 13,00 45,07 29,13 16,75 -
Skimmed milk power glucose emulsifying agent/stabilizing agent vanilla flavor 8,20 3,75 0,65 0,20 8,20 - 0,65 0,20
Employed functional sugar replacement is formed by shown in the following table, it should be understood that other sugar replacement composition that also can use within the appended claims scope.
Composition Weight %
Polydextrose synanthrin Fructooligosaccharides resistance maltodextrin carrageenan hydroxyl isomaltulose sucralose SiO2 49,10 10,00 8,000 12,000 0,500 20,000 0,150 0,250
Amount to 100％
In refrigerating process, overflow is controlled at 500-600g/l.Ice cream is carried out various evaluations, comprise sensation, melting rate and period measuring.
All ice creams are taken out and carry out feeling evaluation after warm 15 minutes from refrigerating chamber.Sensory test carries out with blind method, with sample encoded.Product is estimated from the group that the answerer of LinTech forms by the 7-9 name, every kind of ice-cream random coded sample is given the group member and allow it that attribute of selecting is estimated.
The test ice cream is be evaluated as all very similar in all respects to the contrast ice cream.From in appearance, notice that the ice-cream color comparison of test is according to slightly white.Two kinds of samples all be evaluated as have cream, fragrant and sweet careless taste.About mouthfeel, two kinds of samples all are considered to have soft and smooth and the cream quality.
The melting rate test: this testing principle is how soon the speed of observing different ice creams thawings has.It is that ice cream with known weight places on the wire netting that survey is stated, and the ice-cream amount of weighing and melting from network in the given time period.
Find that the control sucrose ice cream melts with faster rate than the test ice cream.
For test and control sample, remaining ice cream all is warm after 360 minutes, the similar mousse of quality.Ice-cream following percentage melts after 360 minutes: contrast 18.7%, test 12.4%.
Each sample is carried out period measuring.In three days time, sample is taken out from refrigerating chamber, do not add a cover on the basin, at room temperature keep half an hour.Then it is put back in the refrigerating chamber, repeat same operation next day.The 4th day, basin is taken out from refrigerating chamber, compare evaluation with the sample that does not circulate.
Notice the circulation sample and some difference between the sample that do not circulate, but do not feel that two kinds of ice creams have significant change.Feel that all products all are acceptable, the contrast with specimen in observe similar situation.
Owing to contain or be endowed excellent structure and rheological property, so also these products may be used for reducing gratifying structure, rheology and/or the organoleptic properties that the fat content of food keeps full-cream food simultaneously with the food of sugar replacement of the present invention preparation.It is low-fat ice cream made, low fat biscuit, low fat chocolate, low fat cake and low fat chocolate cream that the typical case of this embodiment of the present invention uses.
In the preparation ice cream, for example, when fat content may be reduced by 50% and do not lose ice-cream cream taste with sugar replacement preparation.Therefore, described functional sugar replacement not only can substitute whole sugar, can also partly reduce the fat in some prescription.
Following table has provided the embodiment that fat content wherein is reduced 50% ice cream prescription:
Composition Contrast Test
Breast milk powder functional sugar replacement sucrose glucose ％w/w
63,35 5,37 - 8,05 7,14 66,57 5,37 18,31 - -
Transform syrup pudding powder egg butterfat vanilla flavor 4,46 - 0,43 4,46 6,44 0,30 - 1,34 0,43 4,46 3,22 0,30
Described functional sugar replacement is ideally by forming described in the embodiment as described above.
Therefore, sugar replacement composition of the present invention can particularly substitute sugar in the spoon ice cream (scoop ice cream) at ice cream.In addition, fat mass can be lowered in the ice cream that contains sugar replacement composition of the present invention.It is important that sugar and fat dig frozen ice-cream for ice-cream softness and available spoon.Gained low calorie ice cream even more soft than containing sugared ice cream.
In food, add sugar and salt with in food in conjunction with water.The example of these food is sugaring meat products and high sugar food such as jam.
The sugaring meat products is a meat products such as ham for example, for taste, color and anticorrosion purpose to wherein adding sugar, salt, nitrite, nitrate and/or potassium nitrate.Sugar strengthens taste in conjunction with moisture in food, offsets the saline taste of salt.It also may be as the energy of bacterium, fungi, mould and yeast.Meat products can be injected with sugar juice, be immersed in the sugar juice or with sugar juice and smear.Sugar replacement composition of the present invention can substitute sugar on the function fully in these meat are used.On structure and taste, obtain same effect.In addition, in these are used, substitute sugar and have and do not have the sugar can be, but for microbiota favourable in the colon, have the advantage of the selectivity energy for putrefactivebacteria and mould utilization with described sugar replacement composition.
Soft meringue (Soft meringue) with sugar replacement preparation of compositions of the present invention has identical structural stability with the soft meringue for preparing with sugar, but gloss is better.In addition, bacterium stability is higher, and it is lower to be harmful to the risk of polluting with putrefactivebacteria.
Generally speaking, compare with sugar, the water retention of described sugar replacement composition in food formulation is better, make to have longer storage life, and because the chance of the low therefore germ contamination of the availability of water is less.The bacterium stability of these food formulations is higher, because opposite with sugar, described fiber composition optionally can be prevented the beneficial bacteria fermentation of harmful and putrefactivebacteria breeding.Therefore lower by the risk of harmful bacterium and putrefactivebacteria pollution.
Sugar replacement composition of the present invention can be added in raw meat goods such as green ham and the sausage with the control meat fermentation and increase the foodsafety of fermentation meat product.Described fiber composition will optionally promote the breeding of beneficial bacteria, and this will prevent the breeding of harmful and/or putrefactivebacteria again.Can add leavening to guarantee the existing beneficial bacteria of capacity for meat fermentation.These leavenings should be able to ferment fiber composition also by producing acid reduction pH.For initial pH is reduced rapidly, need leavening that fiber composition is fermented fast.Should know that application does not need for meat fermentation for sweetener composition, particularly high intensity sweetner.But, may expect to have sweet taste after the fermentation.Opposite with sugar, high intensity sweetner will not fermented.
Product formulation of the present invention can substitute sugar in 1/1 weight, thereby functional food considerably beyond traditional sucrose is provided.
Another embodiment of the present invention relates to the fiber composition of sugar replacement of the present invention, but does not contain sweetener.Therefore therefore, this fiber composition of the present invention is sweet not as sucrose, improves rheology and/or structural property but does not need to have simultaneously under the situation of sweetening effect and can advantageously be used in expectation.Typical application is salad dressing, mayonnaise etc.More than after suitably revising, all be applicable to the embodiment of fiber composition of the present invention about whole accommodations of the preferred embodiment scheme of sugar replacement of the present invention, condition is not have sweetener certainly.Certainly, this means that the accommodation of the relative quantity of single component all will not contain sweetener component based on the 100 weight % meter of total fiber composition in this case.
In addition, comprise also in the scope of the present invention that above-mentioned fiber composition is used in combination with the sweetener (comparing with the levels of sweetener in the sugar replacement of the present invention) of reduction amount,, also be lower than sugar replacement of the present invention but sugariness is lower than sucrose to obtain the sweetening effect.According to this embodiment,, can use as the above-mentioned sweetener identical sweetener of high intensity sweetner particularly about sugar replacement of the present invention aspect.
Can obtain described sugar replacement and fiber composition by simply heterogeneity being mixed, their performance synergies in each may be used are represented sugared functional and healthy substitute then.
Provide other advantage and added value with sugar replacement granulation or reunion for product, for example:
-the segregation phenomenon of elimination product when for example using particle diameter to distribute the composition that disperses;
-different component is evenly distributed;
-improve liquidity;
-reduce dust to form;
-visual appearance is more near particulate sugar.
Therefore, for further simulation is sugared, sugar replacement composition of the present invention can be granulated, the method for several granulations or reunion be arranged, they are suitable for sugar replacement composition of the present invention.
In above-mentioned sugar replacement composition, add entry and can form particle naturally.The water that will contain one or more sugar replacement composition components adds in all the other compositions can obtain particle.In this respect, polydextrose and polyalcohol are suitable for soluble in water most, they are added in all the other compositions of described sugar replacement composition then.
Can spray by liquid in the compound of described sugar replacement composition and realize reuniting.In the phase I, use low or the high shear mixing technology obtains even product composition.In the second stage of this method, when slowly adding liquid, continue low shear-mixed.Liquid can be pure water or the water that dissolved of the part of product composition wherein.Use this method can easily obtain the sugar replacement particle that particle diameter is 500 μ m-2000 μ m.Depend on the amount of liquid that is sprayed on the described sugar replacement composition, deciding needs to increase three phases, and it comprises drying steps.This drying steps can carry out in fluidized system.
Using fluidization that the sugar replacement composition is reunited is very convenient and economic method, comprises the above-mentioned three phases of mentioning in the step.Using this system to introduce composition with the sugar replacement composition by hot-air mixes and makes powder particle fluidisation in conical bed.At this mix stages, from the bottom or top jet nozzle spraying liquid such as water or contain the water of part sugar replacement composition.Form granule by this processing, promptly so-called " seed ", it is constantly grown up until the particle diameter that reaches expectation then.In mixing and aggregation procedure, also finish drying simultaneously, it can be controlled by the temperature and humidity of intake air.The essential condition of this processing success is that the particle diameter distribution of the powdery components of fluidisation does not have too big difference.This will be avoided product to separate.
Compression reunion (press agglomeration) is the other method that obtains the sugar replacement of particle form.The component of described sugar replacement is mixed the back use compressibility.Because product has the very composition of balance, can easily make it to reunite by for example drum-type compressor reducer compacted products.Use this method that powder compaction is become solid form, be called " sheet ".Then these sheets are milled to obtain the particle diameter density of expectation.Choose wantonly and then product is sieved the material outside the recirculation scope afterwards.Use this method can obtain higher bulk density, this makes can count the use sugar replacement in w/w and v/v.
Also can finish granulation by spray-drying.This method of agglomeration is the method that is suitable for from liquid charging stock ie in solution, emulsion or suspension preparation aggregate certainly.In the method, prepare the suspension or the solution of complete sugar replacement composition, then its atomizing is droplet, and contact with hot-air.
In these methods each all is suitable for preparing reunion sugar replacement product of the present invention.In addition, if expectation obtains " improving sugar " or part sugar replacement, then said composition provides the possibility that sucrose is introduced as the part of agglomerated products.By comprise sugar in agglomerated products, systematic function is considerably beyond the improvement sugar product of sucrose.But, product is designed, and ideally is suitable for substituting sugar fully in 1/1 weight.For the sugar replacement composition that acquisition also is suitable for the alternative sugar of 1/1 volume, granulation may be important.
Granulation of the present invention or agglomerated products can also further be pressed to form sugar cube sample product, as the substitute of conventional sugar cube.Consider the general service of sugar cube, can use the oligosaccharide compositions of any kind.Although but will not be very important may be observed when using FOS for the harmless the other side's sugar replacement of the useful effect of brown stain feature.Use and comprise that beverage, cream, ice cream, cake stuffing, yogurt, dairy products are like this equally when being sweet food, chocolate, jam or marmalade when sugar replacement of the present invention being used for other form.
Other example of the critical function character of sugar replacement composition of the present invention is:
-minimum heat reduces;
-minimum calorific value;
-low blood glucose response;
-freezing point suppresses.
Replacing the heat of the minimum of sugar acquisition to reduce when sugar is substituted by 100% with described functional sugar replacement be 60%.
The calorific value of preferred described sugar replacement composition should not surpass 200kcal/100g, more especially is no more than 150kcal/100g.
Opposite with glucose, substitute sugar with for example preparation described in the above embodiment 3 and make blood sugar level reduce.By Reading Scientific Services Limited (RSSL), Reading, UK measure and have confirmed the blood glucose response value that obtains, and show in Fig. 6.This figure clearly illustrates that the different characteristic that sugar replacement is compared with glucose.With respect to 25g glucose, observe blood sugar level behind the consumption 25g product and raise 27% ± 8.
What is interesting is that freezing point suppresses similar to sucrose when described sugar replacement composition is water-soluble.Application in frozen food such as ice cream and shrub is favourable to this feature for described sugar replacement.In the experiment that two components are opened, be under 1 ℃/minute in cooldown rate, measure deionized water, contain the deionized water of sugar replacement composition and contain the freezing point of sugared deionized water by differential scanning calorimetry (DSC).Fig. 7 and table 18 have provided these result of experiment.Freezing point is carried out statistics relatively.Carry out the t check for the freezing point of sugar replacement composition in the deionized water and sugar and do not observe significant difference.
Table 18 deionized water, contain the deionized water of sugar replacement composition and contain the freezing point of sugared deionized water
Deionized water The deionized water that contains sucrose The deionized water that contains the sugar replacement composition
Experiment for the first time is the empirical average standard deviation for the second time -12,12℃ -12,69℃ -12,41℃ 0,403051 -14,78 ℃-13,94 ℃-14,36 ℃ of 0,59397 deionization that contains sucrose -14,54 ℃-13,71 ℃-14, contain for 13 ℃ 0,586899 the sugar replacement composition go from
F check (standard deviation) T check (on average) The deionized water deionized water that deionized water contains sucrose contains the deionized water of sucrose Water 0,759104 * - 0,061275 ** Sub-water 0,766205 * 0,992376 * 0,07603 ** 0,729092 **
( *) there was no significant difference; ( *) significant difference

Claims (53)

1. sugar replacement composition, it comprises fiberfill fibers composition and sweetener composition, wherein
Described fiberfill fibers composition contains
-30-75 weight %, the polysaccharide of preferred 45-65 weight %,
-5-45 weight %, the oligosaccharides of preferred 10-30 weight %, and
Described sweetener composition contains
-high intensity sweetner presents in an amount at least sufficient to described sugar replacement composition provides the sugariness that approximately equates with the sugariness of sugar,
The total amount of described sugar replacement composition is 100 weight %.
2. according to the sugar replacement composition of claim 1, it is suitable for substituting sugar with 1/1 weight.
3. according to the sugar replacement composition of claim 1 or 2, it is suitable for substituting sugar with 1/1 volume.
4. according to the sugar replacement composition of one of aforementioned claim, wherein at least a polysaccharide and/or oligosaccharides are that benefit is given birth to.
5. according to the sugar replacement composition of one of aforementioned claim, wherein at least a polysaccharide and/or oligosaccharides mainly are made up of glucose unit, and at least a polysaccharide and/or oligosaccharides mainly are made up of fructose units.
6. according to the sugar replacement composition of one of aforementioned claim, the degree of polymerization of wherein said polysaccharide (DP) is 10-60, is preferably 10-40, and advantageously is 10-20.
7. according to the sugar replacement composition of one of aforementioned claim, wherein said polysaccharide is selected from synanthrin, polydextrose, resistance maltodextrin polysaccharide or their combination.
8. according to the sugar replacement composition of one of aforementioned claim, wherein said polysaccharide contains
-30-60 weight %, the polydextrose of preferred 40-55 weight %,
-0-25 weight %, the synanthrin of preferred 5-15 weight % and
-0-20 weight %, the resistance maltodextrin polysaccharide of preferred 5-15 weight %,
The total amount of described sugar replacement composition is 100 weight %.
9. according to the sugar replacement composition of one of aforementioned claim, the DP of wherein said oligosaccharides is 2-10, preferred 2-8.
10. according to the sugar replacement composition of one of aforementioned claim, wherein said oligosaccharides is selected from few fructose, resistance maltodextrin oligosaccharides or their combination.
11. according to the sugar replacement composition of one of aforementioned claim, wherein said oligosaccharides contains
-5-30 weight %, the few fructose of preferred 5-10 weight % and
-0-20 weight %, the resistance maltodextrin oligosaccharides of preferred 5-15 weight %,
The total amount of described sugar replacement composition is 100 weight %.
12. sugar replacement composition according to one of aforementioned claim, wherein said oligosaccharides contains few fructose, and the commentaries on classics fructosyl of enzymatic degradation that described few fructose can be by synanthrin or the beta-fructosidase enzyme by black-koji mould (Aspergillus niger) that sucrose is cultivated obtains.
13. according to the sugar replacement composition of one of aforementioned claim, wherein said oligosaccharides contains the FOS that DP is 3-5.
14. according to the sugar replacement composition of one of aforementioned claim, wherein said fiberfill fibers composition contains
-30-60 weight %, the polydextrose of preferred 40-55 weight %,
-be not higher than 25 weight %, the synanthrin of preferred 5-15 weight %,
-5-30 weight %, the few fructose of preferred 5-10 weight %,
-be not higher than 20 weight %, the resistance maltodextrin of preferred 10-15 weight %,
The total amount of described sugar replacement composition is 100 weight %.
15. according to the sugar replacement composition of one of aforementioned claim, the average degree of polymerization of oligosaccharides is 3-8 in the wherein said fiberfill fibers composition, preferred 3-5.
16. according to the sugar replacement composition of one of aforementioned claim, the average degree of polymerization of polysaccharide is 10-20 in the wherein said fiberfill fibers composition, preferred 10-15.
17. sugar replacement composition according to one of aforementioned claim, wherein said fiberfill fibers composition contains 0,01-10 weight %, preferred 0, insoluble, non-selective, the indigestible polysaccharide of 05-3 weight %, the total amount of described sugar replacement composition are 100 weight %.
18. sugar replacement composition according to one of aforementioned claim, wherein said insoluble, non-selective, indigestible polysaccharide is selected from cellulose, hemicellulose, corn fiber, Semen Tritici aestivi fiber, common oats fibre, apple fiber, orange fibre, tomato fiber or their combination, and wherein selected indigestible polysaccharide is separately with about 0,05-3 weight %, preferred 0, the amount of 2-2 weight % exists, and the weight of described sugar replacement composition is represented 100 weight %.
19. sugar replacement composition according to one of aforementioned claim, wherein said insoluble, non-selective, indigestible polysaccharide contains the Semen Tritici aestivi fiber of the 2 weight % that have an appointment, the total amount of described sugar replacement composition is 100 weight %, the average length of wherein said Semen Tritici aestivi fiber is 20-80 μ m, preferred about 30 μ m.
20. sugar replacement composition according to one of aforementioned claim, wherein said fiberfill fibers composition contains 0,01-10 weight %, preferred 0, the solubility of 05-3 weight %, non-selective, indigestible polysaccharide, the total amount of described sugar replacement composition are 100 weight %.
21. sugar replacement composition according to one of aforementioned claim, wherein said solubility, non-selective, indigestible polysaccharide is selected from xanthans, tara gum, carrageenan, gum tragacanth, carob gum, agar, guar gum, gum arabic or other any arabogalactan type polysaccharide, carboxymethyl cellulose, pectin, oat Soluble Fiber or their combination, and wherein selected indigestible polysaccharide is separately with about 0,05-3 weight %, preferred 0, the amount of 2-2 weight % exists, and the weight of described sugar replacement composition is represented 100 weight %.
22. according to the sugar replacement composition of one of aforementioned claim, wherein carrageenan is with about 0,05-2 weight % is preferred 0, and the amount of 2-1 weight % exists, and the weight of described sugar replacement composition is represented 100 weight %.
23. according to the sugar replacement composition of one of aforementioned claim, wherein said sweetener composition contains low-intensity sweeteners.
24. according to the sugar replacement composition of one of aforementioned claim, wherein said sweetener composition contains 10-40 weight %, the low-intensity sweeteners of preferred 10-30 weight %, and the total amount of described sugar replacement composition is 100 weight %.
25. according to the sugar replacement composition of claim 24, wherein said low-intensity sweeteners is selected from maltitol, hydroxyl isomaltulose, lactitol, erythritol, polyalcohol, polyglycitol syrup or powder, hydrogenated starch hydrolysate (polyglycitol syrup) and/or glycerine or their combination.
26. according to the sugar replacement composition of one of aforementioned claim, wherein said high intensity sweetner is selected from that acesulfame potassium, neohesperidin DC, aspartame, knob are sweet, asccharin, sucralose, sweet peptide amine, thaumati, cyclohexane sulfamic acid ester, glycyrrhizin, stevioside/stevia extract or their combination.
27. according to the sugar replacement composition of claim 26, wherein said high intensity sweetner contains 0,10-0, and the sucralose of 20 weight %, the sucralose of preferred about 0,15 weight %, the weight of described sugar replacement composition is represented 100 weight %.
28. according to the sugar replacement composition of claim 26, wherein said high intensity sweetner contains acesulfame potassium and neohesperidin DC, the ratio of preferred acesulfame potassium and neohesperidin DC is 9,5-11, and 5, preferred 10,0-11,0.
29. according to the sugar replacement composition of claim 28, wherein said high intensity sweetner contains 0,1-0, and the acesulfame potassium of 3 weight % and 0,01-0, the neohesperidin DC of 03 weight %, the weight of described sugar replacement composition is represented 100 weight %.
30. according to the sugar replacement composition of claim 29, wherein said high intensity sweetner contains the acesulfame potassium of 0, the 15 weight % that has an appointment and the neohesperidin DC of about 0,015 weight %, the weight of described sugar replacement composition is represented 100 weight %.
31. according to the sugar replacement composition of one of claim 26-30, it is 0 that wherein said high intensity sweetner contains preferred amounts, 10-0, and the glucopyrone of 20 weight %, the weight of described sugar replacement composition is represented 100 weight %.
32. sugar replacement composition according to one of aforementioned claim, wherein said fiberfill fibers composition contains 45-55 weight %, the polydextrose of preferred about 50 weight % and the few fructose of about 20 weight %, and described sweetener composition contains the maltitol of the 30 weight % that have an appointment, and the total amount of described sugar replacement composition is 100 weight %.
33. according to the sugar replacement composition of one of aforementioned claim, the highest hydroxyl isomaltulose that contains the 20 weight % that have an appointment of wherein said sweetener composition, the total amount of described sugar replacement composition is 100 weight %.
34. sugar replacement composition according to claim 1-31, wherein said fiberfill fibers composition contains 45-55 weight %, the polydextrose of preferred about 50 weight %, the synanthrin of about 7 weight %, the few fructose of about 8 weight %, the resistance maltodextrin of about 12 weight %, and described sweetener composition contains the hydroxyl isomaltulose of the 20 weight % that have an appointment, and the total amount of described sugar replacement composition is 100 weight %.
35. according to the sugar replacement composition of one of aforementioned claim, wherein said fiberfill fibers contains the resistance maltodextrin, the DP of about 50 weight % of described resistance maltodextrin is lower than 11, and the total amount of resistance maltodextrin is 100 weight %.
36. according to the sugar replacement composition of one of aforementioned claim, it also contains the SiO of the amount that effectively prevents described sugar replacement composition caking 2
37. according to the sugar replacement composition of claim 36, wherein said SiO 2With 0,1-0,5 weight %, the amount of preferred about 0,25 weight % exists, and the weight of described sugar replacement composition is represented 100 weight %.
38. according to the sugar replacement composition of one of aforementioned claim, it also contains the composition that is selected from calcium, magnesium, potassium, phosphorus, vitamin C, Cobastab, vitamin A, vitamin K and vitamin E, selenium, iron, zinc or their combination.
39. according to the sugar replacement composition of one of aforementioned claim, it also contains probiotic microorganisms.
40. according to the sugar replacement composition of one of aforementioned claim, wherein it is granulated.
41. according to the sugar replacement composition of one of aforementioned claim, wherein it wherein is dissolved with the water of polyalcohol and/or polydextrose by adding and is granulated.
42. according to the sugar replacement composition of one of aforementioned claim, wherein it is granulated by liquid spraying, compression reunion and/or spray-drying.
43. according to the sugar replacement composition of one of aforementioned claim, wherein it uses with the mixture with sugar, described sugared preferred amounts is not higher than 10 weight %, and the total amount of described mixture is 100 weight %.
44. contain the sugar replacement composition of one of aforementioned claim or with the food formulation of its preparation.
45. the sugar replacement preparation of compositions method of each of claim 1-43, it comprises the step of utilizing liquid spraying, compression reunion and/or spray-drying to granulate.
46. the preparation method of food formulation, it comprises each the sugar replacement composition that uses claim 1-43.
47. it is the purposes of sweet food, chocolate, jam or marmalade that the sugar replacement composition of according to Claim 8-10 each is used to prepare beverage, cream, ice cream, cake stuffing, yogurt, dairy products.
48. the sugar replacement composition of each of claim 8-10 is used to prepare the purposes as the compressed products of sugar cube substitute.
49. contain claim 8-10 each the sugar replacement composition or beverage, cream, ice cream, cake stuffing, yogurt, the dairy products of available its acquisition be sweet food, chocolate, jam or marmalade.
50. fiber composition is 100 weight % meters based on the total amount of described fiber composition, it contains
-30-75 weight %, the polysaccharide of preferred 45-65 weight % and
-5-45 weight %, the oligosaccharides of preferred 10-30 weight %,
Wherein said polysaccharide contains
-30-60 weight %, the polydextrose of preferred 40-55 weight %,
-0-25 weight %, the synanthrin of preferred 5-15 weight % and
-0-20 weight %, the resistance maltodextrin polysaccharide of preferred 5-15 weight %,
And the sign of the relative quantity of wherein said polysaccharide component is 100 weight % meters based on the total amount of described fiber composition also.
51. the fiber composition according to claim 50 is used to change the rheology of liquid, viscosity or soft diet product and/or the purposes of structural property.
52. contain the fiber composition of claim 50 or the food of available its acquisition.
53. the purposes of the food that the fat content that is used to the sugar replacement composition of each of claim 1-43 or the fiber composition of claim 50 to prepare reduces.
CN2005800348150A 2004-08-12 2005-08-12 Functional sugar replacement Expired - Fee Related CN101068478B (en)

Applications Claiming Priority (5)

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EP04103889 2004-08-12
EP04103889.4 2004-08-12
EP04447297.5 2004-12-24
EP04447297A EP1629730A1 (en) 2004-08-12 2004-12-24 Functional sugar replacement
PCT/EP2005/008810 WO2006015880A1 (en) 2004-08-12 2005-08-12 Functional sugar replacement

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102137596A (en) * 2008-09-01 2011-07-27 拉伊西奥营养有限公司 Improved edible composition and method for preparing it
CN106793811A (en) * 2014-04-14 2017-05-31 爱姬诗公众有限公司 Sugared substitute composition

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3103683B1 (en) * 2019-11-29 2024-07-12 Tereos Participations FOOD COMPOSITIONS REDUCED IN SUGARS

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Publication number Priority date Publication date Assignee Title
FR2822641B1 (en) * 2001-03-30 2005-03-04 Roquette Freres PROCESS FOR MANUFACTURING COMPOSITIONS BASED ON FIBER ENRICHED FRUITS AND COMPOSITIONS THUS OBTAINED

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102137596A (en) * 2008-09-01 2011-07-27 拉伊西奥营养有限公司 Improved edible composition and method for preparing it
CN106793811A (en) * 2014-04-14 2017-05-31 爱姬诗公众有限公司 Sugared substitute composition

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