CN101309602B - High-potency sweetener composition with mineral and compositions sweetened therewith - Google Patents

High-potency sweetener composition with mineral and compositions sweetened therewith Download PDF

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CN101309602B
CN101309602B CN2006800427388A CN200680042738A CN101309602B CN 101309602 B CN101309602 B CN 101309602B CN 2006800427388 A CN2006800427388 A CN 2006800427388A CN 200680042738 A CN200680042738 A CN 200680042738A CN 101309602 B CN101309602 B CN 101309602B
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sweet taste
constituent
acid
additive
taste improvement
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CN101309602A (en
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英德拉·普拉卡什
格兰特·E·杜波依斯
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Coca Cola Co
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Abstract

The invention provides mineral matter-containing effective sweeteners and compositions sweetened therewith, generally relating to functional sweeteners containing natural non-caloric or low-caloric and/or synthesized effective sweeteners, a manufacturing method and using method thereof. Especially, the invention provides different functional sweeteners, comprising at least one natural non-caloric or low-caloric and/or synthesized effective sweetener, at least one sweetness-improved composition, and at least one functional component, such as mineral matter. Especially, the functional sweeteners and method offer a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Description

Have the high-potency sweetener constituent of mineral matter and the constituent of sweetened therewith
Technical field
The present invention is relevant a kind of functional sweetener and the edible constituent that contains that substantially.
Background technology
Nutrition makes health and wellbeing reach the viewpoint of optimum state and focuses on the relation between food and human health by guaranteeing that all basic nutrition elements fill part supply and utilize usually.When handling typically relevant disease, recognized that many nutrients have the health benefit beyond the basic nutrition with subalimentation.Therefore, functional component has confirmed on the holistic health of individuality, to play the part of important role.
" functional component " during in food, beverage and other edible product, provides the potential health benefit beyond the basic nutrition in blending.This type of composition has shown and has helped to reduce many relevant healthy risks or handle many health problems, comprises cancer, angiocardiopathy, gastrointestinal health, climacteric syndrome, osteoporosis and eyesight.Since 1993; Food and Drug Administration (FDA) approved is many about on food, indicating the request case (U.S.Foodand Drug Administration, A Food Labeling Guide (2000)) aspect the information relevant with the health benefit of functional food healthy.
Functional food Health benefit
■ potassium ■ low sodium diet ■ reduces the risk of hypertension and apoplexy
■ phytosterol (sterol) and stanols (stanol) ester ■ soybean protein ■ fruit, vegetables and contain the low saturated fat of cereal product ■ of fiber (particularly water-soluble fibre) and the diet of cholesterol ■ reduces the risk of coronary artery disease
■ calcium ■ reduces osteoporotic risk
The diet of the low dietary fat of ■ fruit, vegetables and fibrous cereal product ■ ■ reduces the risk of cancer
■ folic acid ■ reduces the risk of nerve channel birth defect
■ meals sugar alcohol ■ reduces the risk that tooth is looked after (cavity)
[0005]Though many other functional foods permit to be indicated by FDA as yet, be considered to provide the health benefit beyond above-mentioned, for example reduce inflammation.
Functional component is divided into several types usually, for example carotenoid, dietary fiber, aliphatic acid, flavonoids (flavonoid), isothiocyanate, phenols, phytosterol and gonane alcohols (phytosterol (phytosterols) and phytostanol (phytostanols)); Polyalcohol; Benefit rhzomorph (prebiotics)/probio (probiotics); Plant estrogen; Soybean protein; Thioether/mercaptan; Amino acid; Protein; Vitamin; And mineral matter.Functional component also can be classified according to its health benefit, and for example cardiovascular, cholesterol reduces and anti-inflammatory.
Healthy trend also makes the application of zero calory high-potency sweetener on consumer's diet increase.Though natural caloric sweeteners constituent, for example sucrose, fructose and glucose provide the consumer the most satisfied taste, and it contains heat.Many natural and synthetic high-potency sweeteners are zero calories; Yet the sweet taste that it produced has different time to change shape wide (temporal profile), maximum response, flavor variations shape wide (flavor profile), mouthfeel and/or adaptive behavior compared to sugar.
For example, compared to the sweet taste that produces by sugar, the sweet taste of natural and synthetic high-potency sweetener initial slow and continue more of a specified duration, thereby the flavour balance of change food constituent.Because these differences use natural and synthetic high-potency sweetener to replace main body sweetener (bulk sweetener) in food or beverage, for example sugar causes the unbalance of temporal profile and/or flavor variations shape exterior feature.Except the difference of temporal profile, high-potency sweetener represents (i) usually than the lower maximum response of sugar, and (ii) peculiar smell comprises like bitter taste, metallic taste, cool flavor, astringent taste, the licorice taste etc., and/or sweet taste reduces when (iii) tasting repeatedly.The sweetener of being familiar with in the known change constituent of personage of food/beverage blending technology needs balanced flavor and other taste component (for example acidulant) again.If the taste of natural and synthetic high-potency sweetener changes shape wide (taste profile) and can be modified to and make the specific taste characteristic of desiring more like sugar, the kind of the constituent that then can be processed by sweetener will be expanded with changing significantly.What therefore, desired is the taste characteristic of the natural and synthetic high-potency sweetener of selective modification.
In addition, improvement contain functional component edible constituent taste with promote its purposes with obtain health benefit also be desired.
Summary of the invention
The invention introduction
By and large, the present invention is directed to the demand and propose a kind of temporal profile and/or the functional sweetener constituent of flavor variations shape exterior feature, the time variation shape exterior feature that reaches a kind of improved function property sweetner constituent and/or wide method of flavor variations shape with improvement.In another specific system; But the present invention provides a kind of constituent of functional sweetening of functional sweetener constituent that comprises the sweetening constituent and have temporal profile and/or the flavor variations shape exterior feature of improvement, and a kind of time of constituent of improved function property sweetening changes shape exterior feature and/or the wide method of flavor variations shape.Especially, improvement temporal profile and/or flavor variations shape are wide by giving more seemingly sugared temporal profile and/or flavor variations shape exterior feature in the present invention.More particularly, the present invention includes the constituent of a kind of functional sweetener constituent or functional sweetening, it comprises at least a mineral matter; At least a high-potency sweetener; And at least a sweet taste improvement property constituent.
The present invention's purpose and advantage will be illustrated in following disclosure partially, or can be understood by disclosure, or can learn via embodiment of the present invention.Only if specialize, among this paper used all technology and scientific words and abbreviation all have the familiar technology relevant with the present invention the personage the generally definition of understanding.Though can be used for embodiment of the present invention with similar or identical method described herein and constituent, under situation about being not intended to, disclose method and the constituent that is fit to any said method and the constituent restriction scope of the invention.
Invention specifies
The system of the present invention that provides with reference to this paper in detail now.Each example that is provided only is used to explain the present invention's system, never is used to limit scope of invention.In fact, being familiar with this technological personage all knows and can under the situation of not violating the spirit or scope of the present invention, carry out various improvement and variation to the present invention.For example, the characteristic of narrating or be disclosed as the some of a certain system can be applicable to another system and obtains another system again.Therefore, this type of modification and variation is encompassed in the scope of following claim and its equivalents desire of the present invention with all.
The present invention's system comprises the constituent of functional sweetener constituent and functional sweetening, and it comprises at least a natural and/or synthetic high-potency sweetener, at least a sweet taste improvement property constituent and at least a functional component.The method of the constituent of manufacturing function property sweetener constituent and functional sweetening also contains within the scope of the invention.
I. functional component
In a specific system, the sweetener constituent comprises at least a natural and/or synthetic high-potency sweetener, at least a sweet taste improvement property constituent, at least a and functional component.What desired is that this functional component comprises at least a mineral matter.
The instruction according to the present invention, mineral matter comprises the required inorganic chemistry element of Living Organism.Mineral matter comprises the composition (like the silicates of element, simple salt and misfit) and the very wide crystalline texture of wide region.Mineral matter can naturally be present in food and the beverage, also can be used as fill-in and adds, and perhaps eats dividually or drinks with food or beverage.
Mineral matter can classify as main substance (bulk material) (its requirement system is quite a large amount of) or micro substance (its requirement system is quite a small amount of).Main substance requirement every day system is more than or equal to about 100mg, and micro substance requirement every day system is lower than about 100mg.
In specific system of the present invention, at least a mineral matter comprises main substance, micro substance or its composition.The unrestricted example of main substance comprises calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur.The unrestricted example of micro substance comprises chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc and iodine.Though iodine is classified as micro substance usually, its requirement is bigger than other micro substance, is therefore usually classified as main substance.
In other specific system of the present invention, at least a mineral matter can comprise that to be considered to for human nutrition be other essential micro substance, and its unrestricted example comprises bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten and vanadium.
Mineral matter described herein can be is familiar with any form that this skill personage is known.For example, in specific system, mineral matter can be the ionic species of positively charged or negative electricity.In another specific system, mineral matter can be molecular forms.For example, often to come to light be to exist with Sulfates, sulfide and phosphoric acid salt for sulphur and phosphorus.
Must suitably take in mineral matter to keep health by diet.The balance of the main control agent inner fluid of sodium, potassium and chlorine.Sodium also is involved in the absorption of other nutrient (like glucose and amino acid).In addition, sodium and potassium for some enzymes system as co-factor.Other mineral matter, like calcium, magnesium and phosphorus, for the normal development of skeletal system be essential and supplying in the important structure sexual function.These mineral matters also are important for keeping connectivity tissue and cell membrane.
Lack mineral matter and can cause the problem on some health.For example, even shortage sodium or potassium can cause unusual neural activity, cardiac arrhythmia heartbeat to stop.Lack iodine and can cause thyroid gland enlargement (because of health system uses iodine synthetic thyroid hormone), and the pregnant woman lacks iodine and can cause serious birth problem (like cretinism).Iron is the necessary composition of ferroheme, lacks iron in the diet and can cause anaemia, and cause tired and short of breath.Lack calcium (usually being to cause) and can cause bad skeletal structure and osteoporosis in default of vitamin D.Lack manganese and zinc and can cause that skin plays measles on trunk, face, groin, hand and the leg.
Can cause serious health problem though lack mineral matter, absorb excessive mineral matter and also can cause sick.For example, the toxicity of potassium or magnesium can cause heartbeat to stop in the body.Haply, mineral concentration and discharge excessive mineral matter in the function kidney adjustable body normally down; Yet in some cases, health also can't suitably be adjusted mineral concentration.This situation system can take place, when the picked-up of renal dysfunction or mineral matter highly excessive.In addition, a kind of mineral matter of excess ingestion system can influence the absorption and the metabolism of other mineral matter.For example, the existence of a large amount of zinc can reduce the absorption of iron and copper and can cause the shortage of iron and copper and health is injured in the diet.
Based on the importance that reaches suitable mineral matter picked-up, people should have balanced diet.Yet; For much human; Provand that can get or diet type system can cause mineral imbalance or mineral deficiency; And (Recommended Dietary Allowance is not enough RDA) for the food of national academy of sciences and the nutrition committee (Food and Nutrition Board of the NationalAcademy of Sciences) institute's recommended dietary tolerance.So interpolation mineral supplemented thing and mineral matter reinforcement system are desired in food and the beverage, and be to recommend usually by food and nutrition committee member club.RDA system for institute's recommended dietary mineral among the male sex and the women is provided in the following table, and encloses the maximum safety of nutrient intake every day; Yet this table also should not be construed to the scope as restriction the present invention.Surpassing food and nutrition committee member club, to provide the picked-up of the mineral matter of higher limit also to can be suitable, so long as the prescription that the doctor opens.Noticing that the RDA value that provides system of institute is used for adult male and adult female in the following table, haply, is suitable for baby and age less than the lower diet tolerance of 18 child.
Mineral matter RDA (the adult male sex, every day) Higher limit (the adult male sex, every day) RDA (female adult, every day) Higher limit (female adult, every day)
Calcium 1,000mg 2,500mg 1,000mg 2,500mg
Chlorine 2.3g 3.6g 2.3g 3.6g
Chromium 35μg Uncertain 25mg Uncertain
Copper 900μg 10,000μg 900μg 10,000μg
Iodine 150μg 1,100μg 150μg 1,100μg
Iron 8mg 45mg 18mg 45mg
Magnesium 350mg * 350mg 310mg 350mg
Manganese 2.3mg 11mg 1.8mg 11mg
Molybdenum 45μg 2,000μg 45μg 2,000μg
Phosphorus 700mg 4,000mg 700mg 4,000mg
Potassium 4.7g Uncertain 4.7g Uncertain
Selenium 55μg 400μg 55μg 400μg
Sodium 1.5g 2.3g 1.5g 2.3g
Zinc 11mg 40mg 8mg 40mg
*Annotate: the diet guide suggestion adult male sex 410mg every day magnesium of the food and the nutrition committee, this value system exceeds this committee member club and announces maximum safety limit.The expression of limit value system from the intake of medicament, does not comprise the intake from food and water from only on this committee member club suggestion.Allow down without the doctor, do not advise that usually the magnesium uptake amount exceeds the upper safety limit value.
Specific system according to the present invention, the sweetener constituent of this paper can comprise at least a functional component that is different from above-mentioned mineral matter in addition.Particular system according to the invention, the functional ingredient of this non-limiting examples include natural eutrophication or a pharmaceutically active food such as garlic, soybeans, antioxidants, fibers, glucosamine, chondroitin sulfate, ginseng, ginkgo, Echinacea (Echinacea), etc.; other nutrients to provide health benefits, such as amino acids, vitamins, carotenoids, dietary fiber, fatty acids (e.g., ω-3 or ω-6 fatty acid), DHA, EPA, or ALA (obtained from plants or animal origin (such as salmon and other cold water fish or seaweed)), flavonoids, phenols, polyols, prebiotics (prebiotics) / probiotics (probiotics), plant sterols and plant stanol esters and their , phytoestrogens, sulfide / thiol, Policosanol (policosanol), saponins, peptides ribulose bisphosphate (rubisco? peptide), appetite suppressants, wettable powder, autoimmune agents, C-reactive protein reduction agents, or anti-inflammatory agents; or any other beneficial treat specific diseases or conditions (such as diabetes, osteoporosis, inflammation, or cholesterol) in the functional ingredients.
II. natural and/or synthetic high-potency sweetener
The present invention's sweetener constituent also comprises at least a natural and/or synthetic high-potency sweetener.Among this paper, " natural high-potency sweetener ", " NHPS ", " NHPS constituent " and " natural high-potency sweetener constituent " speech all have identical definition." NHPS " means any natural sweetener that is found in; It can be raw material, extract, purifying thing or any other form; Typically have sweet taste usefulness, but have lower heat greater than sucrose, fructose or glucose separately or its mixture.The non-limiting example of NHPS that is suitable for the present invention's system comprises rebaudioside A (rebaudioside A); Rebaudioside B; Rebaudioside C; Rebaudioside D; Rebaudioside E; Rebaudioside F; But Dole's glycosides A (dulcoside A); But Dole's glycosides B (dulcoside B); Sweet tea glycosides (rubusoside); Stevia rebaudianum; Stevioside (stevioside); Momordica grosvenori saponin I V (mogroside IV); Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; Simon glycosides (siamenoside); Mo Natian (monatin) and its salt (are not received sweet SS; RR; RS; SR); Curculin (curculin); Glycyrrhizic acid and its salt; Suo Matian (thaumatin); Not interior thaumatin T (monellin); Mabinlin (mabinlin); The neat thaumatin T of Bradley (brazzein); Lippia aulcis plain (hernandulcin); Leaf joint hexyl sulphonyl propylhomoserin salt (phyllodulcin); Phloroglucin (glycyphyllin); Phloridzin (phloridzin); Leaf glycosides (trilobatin); BAIYUNSHEN glycosides (baiyunoside); This dish fourth (osladin) difficult to understand; Gather a mother-in-law glycosides A (polypodoside A); Skin is carried sieve glycosides A (pterocaryoside A); Skin is carried sieve glycosides B (pterocaryoside B); Soapberry glycosides (mukurozioside); Phlomis umbrosa glycosides I (phlomisoside I); Liquiritin I (periandrin I); Jequirity glycosides A (abrusoside A); With blue or green money willow glycosides I (cyclocarioside I).NHPS also comprises the NHPS of modification.The NHPS of modification comprises the NHPS of physical alterations.For example, the NHPS of modification comprises, but is not limited to, and ferments, contacts with enzyme or through deriving or the NHPS of replacement.In a system, the NHPS of at least a modification can and use with at least a NHPS.In another system, the NHPS of at least a modification can and use not with NHPS.Therefore, in the arbitrary system in this paper, the alternative NHPS of the NHPS of modification or can and use with NHPS.Yet for succinct reason, during narration the present invention's system, the NHPS of modification specially is not disclosed as the substitute of unmodified NHPS, otherwise what need understand is that the NHPS of modification can substitute NHPS in arbitrary system disclosed herein.
In a system, the extract of NHPS can use by any purity percentage.In another system, when NHPS used with non-extract form, the purity range of NHPS can be, for example, and about 25% to about 100%.Other system according to the present invention, the purity range of NHPS can be about 50% to about 100%; About 70% to about 100%; About 80% to about 100%; About 90% to about 100%; About 95% to about 100%; About 95% to about 99.5%; About 96% to about 100%; About 97% to about 100%; About 98% to about 100%; And about 99% to about 100%.
Among this paper, purity is represented the percentage by weight of indivedual NHPS compounds in the NHPS extract of raw material or purifying form.In a system, steviol glycoside (steviolglycoside) extract comprises the specific steviol glycoside of certain pure, and all the other of steviol glycoside extract partly comprise the mixture of other steviol glycoside.
In order to obtain pure especially NHPS extract, rebaudioside A for example, form that must the thick matter extract of purifying to pure in fact matter.The method system usually is familiar with this technological personage convention person.
NHPS; Rebaudioside A for example; One of purification process example be disclosed in inventor such as DuBois in the pendent patent application case 60/805 altogether of application on June 19 in 2006; 216, denomination of invention is " Rebaudioside A Composition and Method for Purifying Rebaudioside A ", and its content is incorporated this paper into for your guidance fully.
In brief; The rebaudioside A of pure in fact matter is obtained by the crystallization of water-based organic solution in one step; Wherein this water-based organic solution comprises at least a organic solvent and water, and the amount of water is extremely about 25 weight % of about 10 weight %, and more particularly about 15 weight % are to about 20 weight %.Organic solvent should comprise alcohols, acetone and acetonitrile.The non-limiting example of alcohols comprises ethanol, methyl alcohol, isopropyl alcohol, 1-propyl alcohol, 1-butanols, 2-butanols, the 3rd butanols and isobutanol.What desired is, this at least a organic solvent comprises ethanol and methanol mixture, and its weight ratio in water-based organic solution be about 20 parts to about 1 part of ethanol to 1 part of methyl alcohol, more should be about 3 parts to about 1 part of ethanol to 1 part of methyl alcohol.
What desired is, the weight ratio scope of aqueous organic solvent and thick matter rebaudioside A be about 10 to about 4 parts of aqueous organic solvent to 1 part of thick matter rebaudioside A, more particularly about 5 to about 3 parts of aqueous organic solvent to 1 part of thick matter rebaudioside A.
In an illustrative system, the method for purifying rebaudioside A is under the situation of about room temperature, to carry out.In another system, the method for purifying rebaudioside A comprises that in addition heating rebaudioside A solution to about 20 ℃ of steps to about 40 ℃ temperature, perhaps in another system, is heated to reflux temperature, lasts about 0.25 hour to about 8 hours.In the system of another illustration (wherein the method for purifying rebaudioside A comprises the step of heating rebaudioside A solution), this method comprises that in addition cooling rebaudioside A solution lasts about 0.5 hour to about 24 hours step to about 25 ℃ temperature to about 4 ℃.
According to specific system, the purity range of rebaudioside A can be about 50% to about 100%; About 70% to about 100%; About 80% to about 100%; About 90% to about 100%; About 95% to about 100%; About 95% to about 99.5%; About 96% to about 100%; About 97% to about 100%; About 98% to about 100%; And about 99% to about 100%.According to the special system of desiring, when the thick matter rebaudioside of crystallization A, the rebaudioside A constituent of pure in fact matter comprises that purity is greater than the rebaudioside A of about 95 weight % to about 100 weight % (with dry weight basis).In other illustrative system; The rebaudioside A of pure in fact matter comprises that the purity of rebaudioside A is greater than the rebaudioside A of about 97 weight % to about 100 weight % (with dry weight basis); Purity is greater than the rebaudioside A of about 98 weight % to about 100 weight % (with dry weight basis), or purity is greater than the rebaudioside A of about 99 weight % to about 100 weight % (with dry weight basis).Rebaudioside A solution can be stirred or not stir during the single crystallisation step.
In an illustrative system, the method for purifying rebaudioside A is included in addition under the suitable temperature and is implanted into purity at rebaudioside A solution and is enough to promote the step (arbitrarily step) of rebaudioside A crystallization with the high-purity rebaudioside A crystal that forms pure matter rebaudioside.Be enough to promote the amount of rebaudioside A of the rebaudioside A crystallization of pure in fact matter to comprise that the amount of the rebaudioside A in the solution is about 0.0001% to about 1 weight % rebaudioside A, more particularly about 0.01% to about 1 weight %.The proper temperature of planting brilliant step comprise about 18 ℃ to about 35 ℃ scope.
In another illustrative system, the method for purifying rebaudioside A comprises the step of separating and washing the rebaudioside A constituent of pure in fact matter in addition.The rebaudioside A constituent of pure in fact matter can use and variously utilize the solid-liquid isolation technics of centrifugal force and in water-based organic solution, isolate; Wherein this technology comprises; But be not limited to, vertical and horizontal perforated (bowl) cylinder (perforated basket) centrifuge, hold cartridge type (solid bowl) centrifuge, decanter type (decanter) centrifuge, scraper type (peeler) centrifuge, propelling movement type (pusher) centrifuge, bag-turning pattern (Heinkel) centrifuge, folded dish formula (disc stack) centrifuge and cyclonic separation.In addition; Separate any pressure filtration capable of using, vacuum filtration and gravity filtration method and strengthen; Comprise; But be not limited to, utilize belt filter, drum strainer, Nutsche filter, leaf filter, disc filter, Rosenmund filter, Sparkler filter and bag filter and filter press.The solid-liquid separator of rebaudioside A can continuous, semicontinuous or batch-mode operation.The rebaudioside A constituent of pure in fact matter also can utilize various aqueous organic solvent and its mixture to wash on separator.The rebaudioside A constituent of pure in fact matter can on separator, utilize any amount gas (including, but not limited to nitrogen and argon gas) and partly or bone dry, with the residual liquid flux that volatilizees.The rebaudioside A constituent of pure in fact matter can utilize liquid, gas or machine tool to shift out from separating device with the mode of dissolved solid or maintenance solid forms automatically or manually.
In another illustrative system; The method of purifying rebaudioside A comprises the step of utilizing the rebaudioside A constituent be familiar with the known dry pure in fact matter of technology of this technological personage in addition, and non-limiting example that should technology comprises and utilizes rotary vacuum drier, fluidized bed dryer, rotating channel drier, dull and stereotyped drier, tray dried device, Nauta type drier, spray dryer, flash dryer, micron drier, disk dryer, height and low speed pedal-type dryer and microwave dryer.In an illustrative system, drying steps is included in about 40 ℃ and removes residual solvent with nitrogen or flushed with argon gas to the about 60 ℃ temperature ranges and reach about 5 hours to the about 100 hours rebaudioside A constituents with the pure in fact matter of drying.
In another illustrative system (wherein the rebaudioside A mixture of thick matter comprises not having rebaudioside D impurity in fact); The method of purifying rebaudioside A is included in before the rebaudioside A constituent of dry pure in fact matter in addition, makes the constituent of the rebaudioside A of pure in fact matter form the step of slurries with aqueous organic solvent.These slurries are one to comprise the mixture of solid and aqueous organic solvent or organic solvent, and wherein this solid comprises the rebaudioside A constituent of pure in fact matter, and it is slightly soluble in aqueous organic solvent or organic solvent.In a system, the rebaudioside A constituent of pure in fact matter and the weight ratio of aqueous organic solvent in slurries are the rebaudioside A constituents of about 15 parts to 1 part aqueous organic solvent to 1 part of pure in fact matter.In a system, these slurries keep at room temperature.In another system, the step that forms slurries comprises that these slurries of heating are to about 20 to about 40 ℃ temperature.Make the rebaudioside A constituent formation slurries of pure in fact matter last about 0.5 hour to about 24 hours.
In another illustrative system, the method for purifying rebaudioside A comprise in addition the pure in fact matter of separation rebaudioside A constituent and slurries aqueous organic solvent or organic solvent and wash the rebaudioside A constituent of this pure in fact matter and the step of the rebaudioside A constituent of this pure in fact matter of drying of continuing.
When further purifying be when desiring, the method for purifying rebaudioside A disclosed herein can repeat or the rebaudioside A constituent alternative purification process capable of using of pure in fact matter is further purified, for example the tubing string chromatography.
In addition, what also must understand is, the purification process that is disclosed in other the NHPS literary composition capable of using and purifying only need be familiar with the little experiment of this technological personage's convention.
Above-mentioned utilize crystallisation and purifying rebaudioside A causes forming at least 4 kinds of different polymorphs: the 1st type: rebaudioside A hydrate; The 2nd type: anhydrous rebaudioside A; The 3rd type: rebaudioside A solvate; And the 4th type: amorphous rebaudioside A.Polymorph in the rebaudioside A constituent of the water-based organic solution of purge process and the pure in fact matter of temperature effect gained.Fig. 1-5 powder x-optical diffraction (XRPD) of illustration polymorph the 1st type (hydrate), the 2nd type (anhydride), 3A type (methanol solvate thing), 3B type (alcohol solvent compound) and the 4th type (amorphous) respectively scans figure.
4 kinds of polytypic material character summations of rebaudioside A are in following table:
Table 1: rebaudioside A polymorph
? The 1st type polymorph The 2nd type polymorph The 3rd type polymorph The 4th type polymorph
Under 25 ℃ in H 2Rate of dissolution among the O Very low (＜0.2%/60 minutes) Medium (＜30%/5 minutes) High (＞30%/5 minutes) High (＞35.0%/5 minutes)
Alcohol content ＜0.5％ ＜1％ 1-3％ ?
Water content ＞5％ ＜1％ ＜3％ 6.74％
The type of formed polymorph is decided by the composition of water-based organic solution, the temperature of crystallisation step and the temperature of drying steps.Form during the 1st type and the 3rd type tie up to single crystallisation step, yet the 2nd type is changed and is got by the 1st type or the 3rd type during tying up to drying steps.
Low temperature during the crystallisation step, about 20 ℃ to about 50 ℃ of scope, and the water in the aqueous organic solvent causes forming the 3rd type to the low ratio of organic solvent.High temperature during the crystallisation step, about 50 ℃ to about 80 ℃ of scope, and the water in the aqueous organic solvent causes forming the 1st type to the height ratio of organic solvent.The 1st type can be by in anhydrous solvent, forming slurries down and convert the 3rd type in room temperature (2-16 hour) or reflux temperature (about 0.5-3 hour).The 3rd type can be by making polymorph in water, at room temperature form about 16 hours of slurries or under reflux temperature, forming slurries about 2-3 hour and convert the 1st type to.The 3rd type can convert the 2nd type in dry run; Yet the baking temperature of rebaudioside A constituent that increases pure in fact matter is to being higher than 70 ℃ or can cause the decomposition of rebaudioside A drying time and increase remaining rebaudioside B impurity in the rebaudioside A constituent of pure in fact matter.The 2nd type can convert the 1st type to by adding water.
The 4th type method of being familiar with this technological personage's convention capable of using is formed by the 1st, 2,3 types or its composition.The non-limiting example of said method comprises fusion processing, ball milling, crystallization, freeze drying, low temperature is milled and spray-drying.In a specific system, the 4th type can utilize by the rebaudioside A constituent of the pure in fact matter that obtains with above-mentioned purification process the pure in fact matter of spray-drying rebaudioside A constituent solution and make.
In the literary composition, it is undiscovered and typically have greater than the sweet taste usefulness of sucrose, fructose or glucose but have the constituent of lower heat that " synthetic sweetener " speech means any occurring in nature.The non-limiting example of synthetic sweetener that is suitable for the present invention's system comprises Sucralose (sucralose); Vinegar sultone potassium (potassium acesulfame); Aspartame (aspartame); Alitame (alitame); Asccharin; NHDC (neohesperidin dihydrochalcone); Cyclohexyl sulphonyl propylhomoserin salt (cyclamate); Knob sweet (neotame); N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-methoxyl group-4-hydroxy phenyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; Its salt etc.
NHPS and synthetic sweetener can use independently of one another or also use with other NHPS and/or synthetic sweetener.For example, the sweetener constituent can comprise single kind of NHPS or single kind of synthetic sweetener; Single kind of NHPS and single kind of synthetic sweetener; One or more NHPS and single kind of synthetic sweetener; Single kind of NHPS and one or more synthetic sweetener; Or one or more NHPS and one or more synthetic sweetener.Can use several natural and/or synthetic high-potency sweeteners as long as the effect of this and usefulness can not produce unfavorable effect to the taste of sweetener constituent or edible sweetening constituent.
For example, specific system comprises the composition of NHPS (for example steviol glycoside).But but the non-limiting example of the steviol glycoside that is fit to that can and use comprises rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Dole's glycosides A, Dole's glycosides B, sweet tea glycosides, stevioside or stevia rebaudianum disaccharide glycosides (steviolbioside).The special system of desiring according to the present invention, but the composition of high-potency sweetener comprises rebaudioside A and rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, stevia rebaudianum disaccharide glycosides, Dole's glycosides A or its composition.
Usually, according to a specific system, the content of the rebaudioside A in the composition of high-potency sweetener be high-potency sweetener composition about 50 to about 99.5 weight %, should be about 70 to about 90 weight %, more should be about 75 to about 85 weight %.
In another specific system, the content of the rebaudioside B in the composition of high-potency sweetener be high-potency sweetener composition about 1 to about 8 weight %, should be about 2 to about 5 weight %, more should be about 2 to about 3 weight %.
In another specific system, the content of the rebaudioside C in the composition of high-potency sweetener be high-potency sweetener composition about 1 to about 10 weight %, should be about 3 to about 8 weight %, more should be about 4 to about 6 weight %.
In another specific system, the content of the rebaudioside E in the composition of high-potency sweetener be high-potency sweetener composition about 0.1 to about 4 weight %, should be about 0.1 to about 2 weight %, more should be about 0.5 to about 1 weight %.
In another specific system, the content of the rebaudioside F in the composition of high-potency sweetener be high-potency sweetener composition about 0.1 to about 4 weight %, should be about 0.1 to about 2 weight %, more should be about 0.5 to about 1 weight %.
In another specific system, but the content of the Dole's glycosides A in the composition of high-potency sweetener be high-potency sweetener composition about 0.1 to about 4 weight %, should be about 0.1 to about 2 weight %, more should be about 0.5 to about 1 weight %.
In another specific system, but the content of the Dole's glycosides B in the composition of high-potency sweetener be high-potency sweetener composition about 0.1 to about 4 weight %, should be about 0.1 to about 2 weight %, more should be about 0.5 to about 1 weight %.
In another specific system, the content of the stevioside in the composition of high-potency sweetener be high-potency sweetener composition about 0.5 to about 10 weight %, should be about 1 to about 6 weight %, more should be about 1 to about 4 weight %.
In another specific system, the content of the stevia rebaudianum disaccharide glycosides in the composition of high-potency sweetener be high-potency sweetener composition about 0.1 to about 4 weight %, should be about 0.1 to about 2 weight %, more should be about 0.5 to about 1 weight %.
According to special institute's desire system, the high-potency sweetener constituent comprises the composition of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; Wherein in the composition of high-potency sweetener; Total restatement with the composition of high-potency sweetener; The content of rebaudioside A is about 75 to about 85 weight %, and the content of stevioside is about 1 to about 6 weight %, and the content of rebaudioside B is about 2 to about 5 weight %; The content of rebaudioside C is about 3 to about 8 weight %, and the content of rebaudioside F is about 0.1 to about 2 weight %.
In addition, being familiar with this technological personage must understand that the sweetener constituent can be customized to and contain to some extent the heat of desiring.For example, low in calories or zero calory NHPS can be with the additive of the natural sweetener of heat content and/or other heat content and in order to the sweetener constituent of the heat that obtains containing hobby.
III. sweet taste is improved the property constituent
The sweetener constituent also comprises sweet taste improvement property constituent, and its non-limiting example comprises carbohydrate, polyalcohol, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, nucleotides, organic acid, inorganic acid, organic salt (comprising acylate and organic alkali salt), inorganic salts, bitter compounds, spices and seasoning composition, astringent taste compound, protein or protein hydrolysate, surfactant, emulsifying agent, flavonoids, alcohol, polymer, other for example gives sweet taste improvement nature and flavor road additive and composition thereof like the characteristic of sugar.
In a system, single kind of sweet taste improvement property constituent can also be used with the natural and/or synthetic high-potency sweetener of single kind.In another system of the present invention, single kind of sweet taste improvement property constituent can and be used with one or more natural and/or synthetic high-potency sweetener.In another system, high-potency sweetener and usefulness that one or more sweet taste improvement property constituent can be natural and/or synthetic with single kind.In another system, several sweet taste improvement property compositions can and be used with one or more natural and/or synthetic high-potency sweetener.
In a specific system, at least a natural and/or synthetic high-potency sweetener and the composition of at least a sweet taste improvement property constituent suppress, lower or eliminate the non-taste of desiring of sweetener and give the characteristic of sweetener like sugar.Among this paper, " the non-taste of desiring " speech comprises and is not any taste properties of being given by sugar (for example glucose, sucrose, fructose or similarly carbohydrate).The non-limiting example of the non-taste of desiring comprises like taste like the initial sweet taste of delay, lasting sweet taste aftertaste, metallic taste, bitter taste, refrigerant sense or the peppermint, the licorice taste and/or other or the like.
In a system, provide a kind of than comprising at least a natural and/or synthetic high-potency sweetener but the sweetener constituent that does not contain sweet taste improvement property constituent represent more like the temporal profile of sugar and/or more like the sweetener constituent of the flavor variations shape exterior feature of sugar.Among this paper, " like the characteristic of sugar ", " like the taste of sugar ", " like sugar sweet ", " sweet " have an identical definition with " like sugar " term.Comprise characteristic like the property class of any and sucrose like the characteristic of sugar; Comprise; But be not limited to, maximum response, flavor variations shape exterior feature, temporal profile, adaptive behavior, mouthfeel, concentration/reagentia behavior, show flavor thing (tastant) with local flavor/sweet taste reciprocation, spatial shape selectivity, reach temperature effect.These characteristics are difference places of the taste of sucrose taste and natural and synthetic high-potency sweetener.Whether said characteristic is more assessed with the constituent that comprises at least a natural and/or synthetic high-potency sweetener (containing or do not contain sweet taste improvement property constituent) sugar by professional sense organ criticism group like sugar system and is measured.This Evaluation Method quantitatively comprise at least a natural and/or synthetic high-potency sweetener (containing and do not contain sweet taste improvement property constituent) constituent characteristic and comprise the similarity between the characteristic of constituent of sugar.Whether be suitable for measuring constituent has the step system of more seemingly sugared taste to be known in prior art.
In a specific system, the personnel of criticism group measure the reduction of sweet taste continuation (sweetness linger).In brief, the personnel of criticism group (common 8 to 12) through training assessment sweet taste sensation and beginning certainly sample delivered in the oral cavity after spue 3 minutes during in several point in time measurement sugarinesses.Utilize statistical analysis, relatively contain the sample of additive and the result who does not contain the sample of additive.The reduction of the mark that the time point in removing mouth behind the sample detects shows that the sweet taste sensation reduces.
The personnel of criticism group can train according to the step of being familiar with this technological personage institute convention.In a specific system, the Spectrum capable of using of criticism group TMDescriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3 RdEdition, Chapter 11) train.What desired is that the focus of training should be identification and measure primary taste; Sweet taste particularly.In order to ensure result's accuracy and repeatability, each criticism personnel tackle reduction about 3 that each sample repeatedly detects the sweet taste continuation to about 5 times, repeat at every turn and/or each sample room at a distance from least 5 minutes and fully gargle with water and to wash with oral cavity cleaning.
Usually, the method that detects sweet taste comprises gets the 10mL sample to mouth, and sample places mouth to reach 5 seconds and sample is leniently rotated at mouth; The sweetness intensities of marking and feeling in 5 seconds; The sample (not swallowing behind the sample that spues) that spues is gargled and to be washed (water in for example moving tempestuously mouthful, like with as the mouthwash) and spue and gargles the water of washing with the water of bite-size; In the sweetness intensities that spues and mark immediately and feel when gargling the water of washing; Wait for 45 seconds, and at that time sweetness intensities of time and the scoring of when waiting for 45 seconds, confirming to feel maximum sweetness intensities (normally move the oral cavity and swallow in case of necessity), the sweetness intensities of after another 10 seconds, marking; The sweetness intensities of after another 60 seconds, marking (gargle and washed back accumulative total totally 120 seconds), and the sweetness intensities of after another 60 seconds, marking (gargle and washed back accumulative total totally 180 seconds).Secondary sample interbody spacer 5 minutes, fully gargle with water and to wash with oral cavity cleaning.
Among this paper, " carbohydrate " speech means the aldehydes or ketones compound through several hydroxyl replacements usually, and general formula is (CH 2O) n, wherein n is 3-30, with and oligomer and polymer.The present invention's carbohydrate can be substituted or deoxidation on one or more position in addition.Among this paper, carbohydrate one speech contains unmodified carbohydrate, carbohydrate derivates, through substituted carbohydrate, and the carbohydrate of modification.Among this paper, " carbohydrate derivates ", " through substituted carbohydrate ", and " carbohydrate of modification " term identical definition is all arranged.The carbohydrate of modification means at least one atom wherein and is added into, shifts out, replaces or any carbohydrate of its composition.Therefore, carbohydrate derivates or comprise through substituted and without substituted monose, disaccharides, oligosaccharides, polysaccharide through substituted carbohydrate.Carbohydrate derivates or on substituted carbohydrate can be at random by the C-position of deoxidation in any correspondence and/or by one or more following groups, replace: for example; Hydrogen, halogen, alkylhalide group, carboxyl, acyl group, acyloxy, amino, acylamino-, carboxy derivatives, alkylamino, dialkylamino, virtue amino, alkoxyl, aryloxy group, nitro, cyanic acid, sulfonic group, sulfydryl, imino group, sulfonyl, sulfinyl (sulfenyl, sulfinyl), sulfamoyl, alkoxy carbonyl group, carboxamido, phosphono, inferior phosphono (phosphinyl), phosphoryl, phosphino-, thioesters, thioether, oximido (oximino), diazanyl, carbamyl, phospho (phospho), phosphonate group or any other feasible functional groups, its prerequisite are this carbohydrate derivates or are the sweet taste that is used to promote at least a natural and/or synthetic high-potency sweetener through substituted carbohydrate.
The non-limiting example of the carbohydrate in the system of the present invention comprises Tagatose (tagatose), trehalose, galactolipin, rhamnose, cyclodextrin (for example alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin and (comprises for example Fibersol-2 of patience maltodextrin TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose (palatinose) or isomaltoketose (isomaltulose); Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar (panose) etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide (nigerooligosaccharides); Para gold oligosaccharides; FOS (ketose; Anti-this sugar (nystose) etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose (lactulose); Melibiose; Melitriose; Rhamnose; Ribose; The for example high fructose corn/starch syrup of isomerization liquid sugar (HFCS55 for example; HFCS42; Or HFCS90); Join and join sugar (coupling sugars); Soy oligosaccharide; And glucose syrup.In addition, used carbohydrate can be D-or L-configuration among this paper.
Among this paper, " polyalcohol " speech means the molecule that contains an above hydroxyl.Polyalcohol can be dihydroxylic alcohols, trihydroxylic alcohol or the tetrahydroxylic alcohol that contains 2,3 and 4 hydroxyls respectively.Polyalcohol also can contain the hydroxyl more than 4, for example contains pentabasis alcohol, hexahydroxylic alcohols, heptabasic alcohol of 5,6 or 7 hydroxyls etc. respectively.In addition, polyalcohol also can be sugar alcohol, the polyhydroxy-alcohol or how pure of the reduced form of carbohydrate, and wherein carbonyl (aldehydes or ketones, reducible sugar) is reduced into one-level or secondary hydroxyl.
The non-limiting example of the sweet taste improvement property polyalcohol additive in the system of the present invention comprises erythritol; Maltitol; Mannitol; D-sorbite; Lactitol; Xylitol; Inositol; Different Fructus Hordei Germinatus; Propane diols; Glycerine; Threitol; Galactitol; Palatinose; The isomaltulose of reduction; The wood oligose of reduction; The rough gentian oligosaccharides of reduction; The malt syrup of reduction; The glucose syrup of reduction; Can not produce the carbohydrate that can be reduced of bad effect with sugar alcohol or any other to this at least a natural and/or synthetic high-potency sweetener or the taste of edible constituent.
The sweet taste improvement acidic amino acid additive that is suitable for the present invention's system comprises; But be not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid and its salt form for example sodium or sylvite or hydrochlorate.Sweet taste improvement acidic amino acid additive also can be D-or L-configuration, and for by identical or different that amino acid constituted was single, two or ternary form.In addition, suitable, amino acid can be α-, β-, γ-, δ-and ε-isomeric compound.The composition of above-mentioned amino acid and its corresponding salt (for example its sodium, potassium, calcium, magnesium salts or other alkali metal or alkali salt, or hydrochlorate) also is the sweet taste that the is fit to improvement property additive in the system of the present invention.Amino acid can be natural or synthetic amino acid.Amino acid also can be the amino acid of modification.The amino acid of modification means at least one atom wherein and is added into, shifts out, replaces or any amino acid (for example N-alkyl amino acid, N-acylamino acid or N-methylamino acid) of its composition.The non-limiting example of the amino acid of modification comprises amino acid derivativges, for example trimethylglycine, N-methyl-glycine and N-methyl-alanine.Among this paper, amino acid contain modification and unmodified amino acid the two.Among this paper, the amino acid of modification also can be contained peptide and polypeptide (for example dipeptides, tripeptides, tetrapeptide and pentapeptide), for example glutathione and L-alanyl-L-glutamine.
The sweet taste improvement property polyaminoacid additive that is fit to comprises and gathers-L-aspartic acid, poly-L-Lysine (for example gather-L-α-lysine or gather-L-ε-lysine), gather-the L-ornithine (for example gather-L-α-ornithine or gather-L-ε-ornithine), gather-the L-arginine, other aggretion type amino acid and salt form (for example magnesium, calcium, potassium or sodium salt, for example L-monosodium glutamate) thereof.Sweet taste improvement property polyaminoacid additive also can be D-or L-configuration.In addition, suitable, polyaminoacid can be α-, β-, γ-, δ-and ε-isomeric compound.The composition of above-mentioned polyaminoacid and its corresponding salt (for example its sodium, potassium, calcium, magnesium salts or other alkali metal or alkali salt, or hydrochlorate) also is the sweet taste that the is fit to improvement property additive in the system of the present invention.Polyaminoacid among this paper also can comprise the copolymer of different aminoacids.Polyaminoacid can be natural or synthetic polyaminoacid.Polyaminoacid also can be the polyaminoacid of modification, makes at least one atom be added into, shift out, replace or its composition (for example N-alkyl polyaminoacid or N-acyl group polyaminoacid).Among this paper, modification and unmodified polyaminoacid contained in polyaminoacid one speech.According to specific system, the polyaminoacid of modification comprises, but is not limited to, and has the polyaminoacid of various molecular weight (MW), and for example MW is 1,500,6,000,25,200,63,000,83,000 or 300,000 gathers-L-α-lysine.
The sweet taste improvement property saccharic acid additive that is suitable for the present invention's system comprises; But be not limited to glycuronic acid (aldonic), uronic acid (uronic), aldaric acid (aldaric), alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactosaccharic acid, galacturonic acid and its salt (for example sodium, potassium, calcium, magnesium salts or the acceptable salt of other physiology) and composition thereof.
The sweet taste improvement property nucleotides additive that is suitable for the present invention's system comprises; But be not limited to inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid and its alkali metal or alkali salt and composition thereof.Nucleotides described in the literary composition also can comprise the additive that nucleotides is relevant, for example nucleosides or nucleic acid base (for example guanine, cytimidine, adenine, thymidine, uracil).
The sweet taste improvement property organic additive that is fit to comprises the compound of any containing-COOH group.The sweet taste improvement property organic additive that is suitable for the present invention's system comprises; But be not limited to; The C2-C30 carboxylic acid, through substituted hydroxyl C1-C30 carboxylic acid, benzoic acid, through substituted benzoic acid (for example 2,4-dihydroxy-benzoic acid), through substituted cinnamic acid, carboxylic acid, through substituted hydroxybenzoic acid, through substituted cyclohexane carboxylic, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit diacid (fruitaric acid) (mixture of malic acid, fumaric acid and tartaric acid), fumaric acid, maleic acid, butanedioic acid, chlorogenic acid, salicylic acid, creatine, gucosamine hydrochloride, glucono-, caffeic acid, bile acid, acetate, ascorbic acid, alginic acid, arabo-ascorbic acid (erythorbic acid), polyglutamic acid and its alkali metal or alkaline-earth metal salt derivative.In addition, sweet taste improvement property organic additive also can be D-or L-configuration.
The sweet taste improvement property organic acid salt additive that is fit to comprises; But be not limited to; The sodium of all organic acids, calcium, potassium and magnesium salts, the salt of for example following acid: citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (for example sodium lactate), alginic acid (for example mosanom), ascorbic acid (for example sodium ascorbate), benzoic acid (for example Sodium Benzoate or Potassium Benzoate) and adipic acid.The example of said sweet taste improvement property organic acid salt additive at random can be selected from following group through one or more and replace: hydrogen, alkyl, thiazolinyl, alkynyl, halogen, alkylhalide group, carboxyl, acyl group, acyloxy, amino, acylamino-, carboxy derivatives, alkylamino, dialkylamino, fragrant amino, alkoxyl, aryloxy group, nitro, cyanic acid, sulfonic group, sulfydryl, imino group, sulfonyl, sulfinyl (sulfenyl, sulfinyl), sulfamoyl, alkoxy carbonyl group, carboxamido, phosphono, inferior phosphono (phosphinyl), phosphoryl, phosphino-, thioesters, thioether, acid anhydride, oximido (oximino), diazanyl, carbamyl, phospho (phospho), phosphonate group and any other feasible functional groups, its prerequisite are these through substituted organic acid salt additive is the sweet taste that is used to promote this at least a natural and/or synthetic high-potency sweetener.
The sweet taste improvement property inorganic acid additive that is suitable for the present invention's system comprises; But be not limited to phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and its corresponding alkali metal or alkali salt (for example phytic acid Mg/Ca).
The sweet taste improvement property bitter compounds additive that is suitable for the present invention's system comprises, but is not limited to caffeine, quinine, urea, bitter orange oil, aurantiin, quassia (quassia) and its salt.
The sweet taste improvement property spices and the seasoning composition additive that are suitable for the present invention's system comprise; But be not limited to vanillic aldehyde, vanilla extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, viridiflorol (viridiflorol), almond, menthol (comprising the menthol that does not contain peppermint), grape skin extract and grape seed extract." spices " has identical definition with " seasoning composition ", comprises natural or synthetic material or its composition.Spices also comprises any other and gives the material of local flavor, can be included in the general acceptable amount ranges material to the natural or non-natural (synthesizing) of the mankind or animal safety.The non-limiting example of patent spices comprises Natural Flavoring Sweetness Enhancer K14323 (
Figure S2006800427388D00182
Darmstadt, Germany), Symrise TMNatural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden TM, Germany), Natural Advantage TMBitternessBlockers 1,2,9 and 10 (Natural Advantage TM, Freehold, New Jersey, U.S.A.), and Sucramask TM(Creative Research Management, Stockton, California, U.S.A.).
The sweet taste improvement property polymeric additive that is suitable for the present invention's system comprises; But be not limited to, gather grape amine sugar (chitosan), pectin, pectic acid (pectic), pectin ester, polyuronide, polygalacturonic acid, starch, drinkable water colloid (hydrocolloid) or its CE (Senegal's Arabic gum (Fibergum for example TM); West refined (seyal) Arabic gum; Antler glue); Poly-L-Lysine (for example gather-L-α-lysine or gather-L-ε-lysine); Gather-the L-ornithine (for example gather-L-α-ornithine or gather-L-ε-ornithine); Poly arginine; Polypropylene glycol; Polyethylene glycol; Gather (EGME); Poly-aspartate; Polyglutamic acid; Polymine; Alginic acid; Mosanom; Propylene glycol alginate; Calgon (SHMP) and its salt; With polyethylene glycol alginate esters sodium; And other cation and anionic polymer.
The sweet taste improvement property protein or the protein hydrolysate additive that are suitable for the present invention's system comprise; But be not limited to; The collagen (for example the fish glue of hydrolysis is former) of bovine serum albumin(BSA) (BSA), lactalbumin (comprising its fraction or concentrate, for example 90% instant milk albumin extract, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), solubility rice protein, soybean protein, protein extraction thing, protein hydrolysate, the product that contains protein hydrolysate, glycoprotein and/or the proteoglycan of amino acid (for example glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxy-proline etc.), collagen (for example gelatin), partly hydrolysis, and collagen hydrolysate (for example pig collagen hydrolysate).
The sweet taste improvement surfacant additive that is suitable for the present invention's system comprises; But be not limited to polysorbate (for example polyoxyethylene sorbitol acid anhydride monoleate (polysorbate80), polysorbate20, polysorbate60), neopelex, sulfonic group dioctyl succinate or sulfonic group dioctyl succinate sodium, lauryl sodium sulfate, cetylpyridinium chloride (cetylpyridinium chloride), cetab, sodium taurocholate, carbamyl, Choline Chloride, sodium glycocholate, sodium taurodeoxycholate, dodecane acyl group arginine ester (lauric arginate), stearin-based lactate, natrium taurocholicum, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, Surfhope SE Cosme C 1216 and other emulsifying agent etc.
The sweet taste improvement property flavonoids additive that is suitable for the present invention's system is categorized into flavonols, flavones, flavanones, flavan-3-alcohol, isoflavones or anthocyanidin usually.The non-limiting example of flavonoids additive comprises catechin (for example green-tea extract, for example Polyphenon TM60, Polyphenon TM30 and Polyphenon TM25 (Mitsui Norin Co., Ltd., Japan), polyphenol, rutin sophorin (the rutin sophorin Sanmelin of enzyme modification for example TMAO (San-Ei Gen F.F.I., Inc., Osaka, Japan)), neohesperidin (neohesperidin), aurantiin, NHDC etc.
The sweet taste improvement property alcohol additive that is suitable for the present invention's system comprises, but is not limited to ethanol.
The sweet taste improvement property astringent taste compound additive that is fit to comprises, but is not limited to tannic acid, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), alum, tannic acid and polyphenol (for example Tea Polyphenols).
The sweet taste improvement property vitamin that is fit to comprises niacinamide (vitamin B3) and pyridoxal hydrochloride (vitamin B6).
Sweet taste improvement property constituent also can comprise the high-potency sweetener that other is natural and/or synthetic.For example; When the functional sweetener constituent comprises at least a NHPS; This at least a sweet taste improvement property constituent can comprise synthetic high-potency sweetener, and its non-limiting example comprises that Sucralose, vinegar sultone potassium, Aspartame, alitame, asccharin, NHDC, cyclohexyl sulphonyl propylhomoserin salt, knob are sweet, N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters, N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartyl)-L-phenylalanine 1-methyl esters, N-(N-(3-(3-methoxyl group-4-hydroxy phenyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters and salt thereof etc.
Sweet taste improvement property constituent also can be salt form, and it can be made by the known standard step of Prior Art." salt " speech also means the chemism of being desired that keeps sweet taste improvement property constituent of the present invention and in the general acceptable mankind or animals consuming weight range, is the misfit thing of safety.Also can be made into alkali metal (for example, sodium or potassium) or alkaline-earth metal (for example, calcium or magnesium) salt.Salt also can comprise the composition of alkali metal and alkaline-earth metal.The non-limiting example of this type of salt is that (a) reaches the acid-addition salts that forms with organic acid with the acid-addition salts that inorganic acid forms; (b) with metal cation (for example calcium, bismuth, barium, magnesium, aluminium, copper, cobalt, nickel, cadmium, sodium, potassium etc.) or with by ammonia, N, the formed base addition salts of cation that N-dibenzyl-ethylenediamin, D-gucosamine, etamon or ethylenediamine form; Or (c) (a) and (b) composition.Therefore; Any salt form of being derived by sweet taste improvement property constituent can use with system of the present invention, as long as should the be at least a natural and/or synthetic high-potency sweetener of the salt pair of this sweet taste improvement property additive or comprise that the taste that eats constituent of this at least a natural and/or synthetic high-potency sweetener can not produce bad effect.The consumption that the salt form of additive can be same as its acid or alkali form adds to natural and/or the synthetic sweetener constituent.
In specific system, be suitably used as sweet taste improvement property additive sweet taste improvement property inorganic salts comprise, but be not limited to sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium sulfate, alum, magnesium chloride, phosphoric acid-, two-, salt (for example butter), sodium carbonate, niter cake and the sodium acid carbonate of three-alkali valency sodium or sylvite (for example inorganic phosphate), hydrochloric acid.In addition; In specific system; The organic salt that is suitably used as sweet taste improvement property additive comprises; But be not limited to Choline Chloride, snow algin (mosanom), glucoheptonic acid sodium salt, gluconic acid sodium salt (gluconic acid sodium salt), gluconic acid sylvite (K-IAO), guanidine HCl salt, gucosamine HCl salt, amiloride HCl salt, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).
Composition improvement temporal profile and/or the flavor variations shape of finding at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property constituent are wide, comprise infiltration taste (osmotic taste), to more the variation shape like sugar is wide.Be familiar with this technological personage can obtain natural and/or synthetic high-potency sweetener and sweet taste improvement property constituent according to disclosed content all possible composition.For example, the infinite composition of natural and/or synthetic high-potency sweetener and sweet taste improvement property constituent comprises:
1. at least a natural and/or synthetic high-potency sweetener and at least a carbohydrate;
2. at least a natural and/or synthetic high-potency sweetener and at least a polyalcohol;
3. at least a natural and/or synthetic high-potency sweetener and at least a amino acid;
4. at least a natural and/or synthetic high-potency sweetener and at least a other sweet taste improvement property additive;
5. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol, at least a amino acid and at least a other sweet taste improvement property additive;
6. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a polyalcohol;
7. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a amino acid;
8. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a other sweet taste improvement property additive;
9. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol and at least a amino acid;
10. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol and at least a other sweet taste improvement property additive;
11. at least a natural and/or synthetic high-potency sweetener, at least a amino acid and at least a other sweet taste improvement property additive;
12. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol and at least a amino acid;
13. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol and at least a other sweet taste improvement property additive;
14. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol, at least a amino acid and at least a other sweet taste improvement property additive; And
15. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a amino acid and at least a other sweet taste improvement property additive.
15 kinds of above-mentioned main compositions can further be divided into other the overall taste of composition to improve natural and/or synthetic high-potency sweetener or to contain the edible constituent of this natural and/or synthetic high-potency sweetener.
As stated, these sweet taste improvement property composition systems are selected from polyalcohol, carbohydrate, amino acid, other sweet taste improvement property additive and composition thereof.Other sweet taste improvement property additive that can be used for the present invention's system is as stated.In a system, single kind of sweet taste improvement property constituent can use with single kind high-potency sweetener and at least a functional component natural or that synthesize.In another system of the present invention, single kind of sweet taste improvement property constituent can use with one or more natural and/or synthetic high-potency sweetener and at least a functional component.In another system, one or more sweet taste improvement property constituent can use with single kind high-potency sweetener and at least a functional component natural or that synthesize.In another system, several sweet taste improvement property constituents can and be used with one or more natural and/or synthetic high-potency sweetener and at least a functional component.Therefore, the non-limiting example of the composition of the sweet taste of system of the present invention improvement property constituent comprises:
I. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other sweet taste improvement property additive;
Ii. at least a polyalcohol, at least a carbohydrate and at least a other sweet taste improvement property additive;
Iii. at least a polyalcohol and at least a other sweet taste improvement property additive;
Iv. at least a polyalcohol and at least a carbohydrate;
V. at least a carbohydrate and at least a other sweet taste improvement property additive;
Vi. at least a polyalcohol and at least a amino acid;
Vii. at least a carbohydrate and at least a amino acid;
Viii. at least a amino acid and at least a other sweet taste improvement property additive.
System according to the present invention, the composition of other sweet taste improvement property constituent comprises:
1. at least a polyalcohol, at least a carbohydrate and at least a amino acid;
2. at least a polyalcohol, at least a carbohydrate and at least a polyaminoacid;
3. at least a polyalcohol, at least a carbohydrate and at least a saccharic acid;
4. at least a polyalcohol, at least a carbohydrate and at least a nucleotides;
5. at least a polyalcohol, at least a carbohydrate and at least a organic acid;
6. at least a polyalcohol, at least a carbohydrate and at least a inorganic acid;
7. at least a polyalcohol, at least a carbohydrate and at least a bitter compounds;
8. at least a polyalcohol, at least a carbohydrate and at least a spices or seasoning composition;
9. at least a polyalcohol, at least a carbohydrate and at least a polymer;
10. at least a polyalcohol, at least a carbohydrate and at least a protein or protein hydrolysate perhaps have the protein or the protein hydrolysate of low molecular weight amino acid;
11. at least a polyalcohol, at least a carbohydrate and at least a surfactant;
12. at least a polyalcohol, at least a carbohydrate and at least a flavonoids;
13. at least a polyalcohol, at least a carbohydrate and at least a alcohol;
14. at least a polyalcohol, at least a carbohydrate and at least a emulsifying agent;
15. at least a polyalcohol, at least a carbohydrate and at least a inorganic salts;
16. at least a polyalcohol, at least a carbohydrate and at least a organic salt;
17. at least a polyalcohol, at least a carbohydrate and at least a amino acid and at least a other sweet taste improvement property additive;
18. at least a polyalcohol, at least a carbohydrate and at least a polyaminoacid and at least a other sweet taste improvement property additive;
19. at least a polyalcohol, at least a carbohydrate and at least a saccharic acid and at least a other sweet taste improvement property additive;
20. at least a polyalcohol, at least a carbohydrate and at least a nucleotides and at least a other sweet taste improvement property additive;
21. at least a polyalcohol, at least a carbohydrate and at least a organic acid and at least a other sweet taste improvement property additive;
22. at least a polyalcohol, at least a carbohydrate and at least a inorganic acid and at least a other sweet taste improvement property additive;
23. at least a polyalcohol, at least a carbohydrate and at least a bitter compounds and at least a other sweet taste improvement property additive;
24. at least a polyalcohol, at least a carbohydrate and at least a spices or seasoning composition and at least a other sweet taste improvement property additive;
25. at least a polyalcohol, at least a carbohydrate and at least a polymer and at least a other sweet taste improvement property additive;
26. at least a polyalcohol, at least a carbohydrate and at least a protein or protein hydrolysate and at least a other sweet taste improvement property additive;
27. at least a polyalcohol, at least a carbohydrate and at least a surfactant and at least a other sweet taste improvement property additive;
28. at least a polyalcohol, at least a carbohydrate and at least a flavonoids and at least a other sweet taste improvement property additive;
29. at least a polyalcohol, at least a carbohydrate and at least a alcohol and at least a other sweet taste improvement property additive;
30. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polyaminoacid;
31. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
32. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
33. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
34. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
35. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
36. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
37. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;
38. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a surfactant;
39. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant and at least a flavonoids;
40. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
41. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a saccharic acid;
42. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a nucleotides;
43. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a organic acid;
44. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a inorganic acid;
45. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a bitter compounds;
46. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polymer;
47. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;
48. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a surfactant;
49. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a flavonoids;
50. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a alcohol;
51. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;
52. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;
53. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a organic acid;
54. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;
55. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;
56. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a polymer;
57. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;
58. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a surfactant;
59. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;
60. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a alcohol;
61. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a nucleotides;
62. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a organic acid;
63. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;
64. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;
65. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a polymer;
66. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;
67. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a surfactant;
68. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a flavonoids;
69. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a alcohol;
70. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a organic acid;
71. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a inorganic acid;
72. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a bitter compounds;
73. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a polymer;
74. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;
75. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a surfactant;
76. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a flavonoids;
77. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a alcohol;
78. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a inorganic acid;
79. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a bitter compounds;
80. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a polymer;
81. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;
82. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a surfactant;
83. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a flavonoids;
84. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a alcohol;
85. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;
86. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a polymer;
87. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;
88. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a surfactant;
89. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a flavonoids;
90. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a alcohol;
91. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a polymer;
92. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;
93. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a surfactant;
94. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a flavonoids;
95. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a alcohol;
96. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;
97. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a surfactant;
98. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a flavonoids;
99. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a alcohol;
100. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a surfactant;
101. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;
102. at least a polyalcohol, at least a carbohydrate, at least a surfactant and at least a flavonoids;
103. at least a polyalcohol, at least a carbohydrate, at least a surfactant and at least a alcohol; And
104. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a alcohol.
The composition of other sweet taste improvement property constituent of system of the present invention comprises:
1. at least a polyalcohol and at least a amino acid;
2. at least a polyalcohol and at least a polyaminoacid;
3. at least a polyalcohol and at least a saccharic acid;
4. at least a polyalcohol and at least a nucleotides;
5. at least a polyalcohol and at least a organic acid;
6. at least a polyalcohol and at least a inorganic acid;
7. at least a polyalcohol and at least a bitter compounds;
8. at least a polyalcohol and at least a spices or seasoning composition;
9. at least a polyalcohol and at least a polymer;
10. at least a polyalcohol and at least a protein or protein hydrolysate;
11. at least a polyalcohol and at least a surfactant;
12. at least a polyalcohol and at least a flavonoids;
13. at least a polyalcohol and at least a alcohol;
14. at least a polyalcohol and at least a emulsifying agent;
15. at least a polyalcohol and at least a inorganic salts;
16. at least a polyalcohol and at least a organic salt;
17. the mixture of at least a polyalcohol and at least a protein or protein hydrolysate or low molecular weight amino acid;
18. at least a polyalcohol, at least a amino acid and at least a other sweet taste improvement property additive;
19. at least a polyalcohol, at least a polyaminoacid and at least a other sweet taste improvement property additive;
20. at least a polyalcohol, at least a saccharic acid and at least a other sweet taste improvement property additive;
21. at least a polyalcohol, at least a nucleotides and at least a other sweet taste improvement property additive;
22. at least a polyalcohol, at least a organic acid and at least a other sweet taste improvement property additive;
23. at least a polyalcohol, at least a inorganic acid and at least a other sweet taste improvement property additive;
24. at least a polyalcohol, at least a bitter compounds and at least a other sweet taste improvement property additive;
25. at least a polyalcohol, at least a spices or seasoning composition and at least a other sweet taste improvement property additive;
26. at least a polyalcohol, at least a polymer and at least a other sweet taste improvement property additive;
27. at least a polyalcohol, at least a protein or protein hydrolysate and at least a other sweet taste improvement property additive;
28. at least a polyalcohol, at least a surfactant and at least a other sweet taste improvement property additive;
29. at least a polyalcohol, at least a flavonoids and at least a other sweet taste improvement property additive;
30. at least a polyalcohol, at least a alcohol and at least a other sweet taste improvement property additive;
31. at least a polyalcohol, at least a amino acid and at least a polyaminoacid;
32. at least a polyalcohol, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
33. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
34. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
35. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
36. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
37. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
38. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;
39. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a surfactant;
40. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant and at least a flavonoids;
41. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
42. at least a polyalcohol, at least a amino acid and at least a saccharic acid;
43. at least a polyalcohol, at least a amino acid and at least a nucleotides;
44. at least a polyalcohol, at least a amino acid and at least a organic acid;
45. at least a polyalcohol, at least a amino acid and at least a inorganic acid;
46. at least a polyalcohol, at least a amino acid and at least a bitter compounds;
47. at least a polyalcohol, at least a amino acid and at least a polymer;
48. at least a polyalcohol, at least a amino acid and at least a protein or protein hydrolysate;
49. at least a polyalcohol, at least a amino acid and at least a surfactant;
50. at least a polyalcohol, at least a amino acid and at least a flavonoids;
51. at least a polyalcohol, at least a amino acid and at least a alcohol;
52. at least a polyalcohol, at least a polyaminoacid and at least a saccharic acid;
53. at least a polyalcohol, at least a polyaminoacid and at least a nucleotides;
54. at least a polyalcohol, at least a polyaminoacid and at least a organic acid;
55. at least a polyalcohol, at least a polyaminoacid and at least a organic salt;
56. at least a polyalcohol, at least a polyaminoacid and at least a inorganic acid;
57. at least a polyalcohol, at least a polyaminoacid and at least a inorganic salts;
58. at least a polyalcohol, at least a polyaminoacid and at least a bitter compounds;
59. at least a polyalcohol, at least a polyaminoacid and at least a polymer;
60. at least a polyalcohol, at least a polyaminoacid and at least a protein or protein hydrolysate;
61. at least a polyalcohol, at least a polyaminoacid and at least a surfactant;
62. at least a polyalcohol, at least a polyaminoacid and at least a flavonoids;
63. at least a polyalcohol, at least a polyaminoacid and at least a alcohol;
64. at least a polyalcohol, at least a saccharic acid and at least a nucleotides;
65. at least a polyalcohol, at least a saccharic acid and at least a organic acid;
66. at least a polyalcohol, at least a saccharic acid and at least a inorganic acid;
67. at least a polyalcohol, at least a saccharic acid and at least a bitter compounds;
68. at least a polyalcohol, at least a saccharic acid and at least a polymer;
69. at least a polyalcohol, at least a saccharic acid and at least a protein or protein hydrolysate;
70. at least a polyalcohol, at least a saccharic acid and at least a surfactant;
71. at least a polyalcohol, at least a saccharic acid and at least a flavonoids;
72. at least a polyalcohol, at least a saccharic acid and at least a alcohol;
73. at least a polyalcohol, at least a nucleotides and at least a organic acid;
74. at least a polyalcohol, at least a nucleotides and at least a inorganic acid;
75. at least a polyalcohol, at least a nucleotides and at least a bitter compounds;
76. at least a polyalcohol, at least a nucleotides and at least a polymer;
77. at least a polyalcohol, at least a nucleotides and at least a protein or protein hydrolysate;
78. at least a polyalcohol, at least a nucleotides and at least a surfactant;
79. at least a polyalcohol, at least a nucleotides and at least a flavonoids;
80. at least a polyalcohol, at least a nucleotides and at least a alcohol;
81. at least a polyalcohol, at least a organic acid and at least a inorganic acid;
82. at least a polyalcohol, at least a organic acid and at least a bitter compounds;
83. at least a polyalcohol, at least a organic acid and at least a polymer;
84. at least a polyalcohol, at least a organic acid and at least a protein or protein hydrolysate;
85. at least a polyalcohol, at least a organic acid and at least a surfactant;
86. at least a polyalcohol, at least a organic acid and at least a flavonoids;
87. at least a polyalcohol, at least a organic acid and at least a alcohol;
88. at least a polyalcohol, at least a inorganic acid and at least a bitter compounds;
89. at least a polyalcohol, at least a inorganic acid and at least a polymer;
90. at least a polyalcohol, at least a inorganic acid and at least a protein or protein hydrolysate;
91. at least a polyalcohol, at least a inorganic acid and at least a surfactant;
92. at least a polyalcohol, at least a inorganic acid and at least a flavonoids;
93. at least a polyalcohol, at least a inorganic acid and at least a alcohol;
94. at least a polyalcohol, at least a bitter compounds and at least a polymer;
95. at least a polyalcohol, at least a bitter compounds and at least a protein or protein hydrolysate;
96. at least a polyalcohol, at least a bitter compounds and at least a surfactant;
97. at least a polyalcohol, at least a bitter compounds and at least a flavonoids;
98. at least a polyalcohol, at least a bitter compounds and at least a alcohol;
99. at least a polyalcohol, at least a polymer and at least a protein or protein hydrolysate;
100. at least a polyalcohol, at least a polymer and at least a surfactant;
101. at least a polyalcohol, at least a polymer and at least a flavonoids;
102. at least a polyalcohol, at least a polymer and at least a alcohol;
103. at least a polyalcohol, at least a protein or protein hydrolysate and at least a surfactant;
104. at least a polyalcohol, at least a protein or protein hydrolysate and at least a flavonoids;
105. at least a polyalcohol, at least a surfactant and at least a flavonoids;
106. at least a polyalcohol, at least a surfactant and at least a alcohol;
107. at least a polyalcohol, at least a flavonoids and at least a alcohol;
108. at least a sweet taste improvement property additive and erythritol;
109. at least a sweet taste improvement property additive and maltitol;
110. at least a sweet taste improvement property additive and mannitol;
111. at least a sweet taste improvement property additive and D-sorbite;
112. at least a sweet taste improvement property additive and lactitol;
113. at least a sweet taste improvement property additive and xylitol;
114. at least a sweet taste improvement property additive and different Fructus Hordei Germinatus;
115. at least a sweet taste improvement property additive and propane diols;
116. at least a sweet taste improvement property additive and glycerine;
117. at least a sweet taste improvement property additive and palatinose;
118. the isomaltulose of at least a sweet taste improvement property additive and reduction;
119. the wood oligose of at least a sweet taste improvement property additive and reduction;
120. the rough gentian oligosaccharides of at least a sweet taste improvement property additive and reduction;
121. the malt syrup of at least a sweet taste improvement property additive and reduction;
122. the glucose syrup of at least a sweet taste improvement property additive and reduction;
123. at least a sweet taste improvement property additive, erythritol and at least a other polyalcohol;
124. at least a sweet taste improvement property additive, maltitol and at least a other polyalcohol;
125. at least a sweet taste improvement property additive, mannitol and at least a other polyalcohol;
126. at least a sweet taste improvement property additive, D-sorbite and at least a other polyalcohol;
127. at least a sweet taste improvement property additive, lactitol and at least a other polyalcohol;
128. at least a sweet taste improvement property additive, xylitol and at least a other polyalcohol;
129. at least a sweet taste improvement property additive, different Fructus Hordei Germinatus and at least a other polyalcohol;
130. at least a sweet taste improvement property additive, propane diols and at least a other polyalcohol;
131. at least a sweet taste improvement property additive, glycerine and at least a other polyalcohol;
132. at least a sweet taste improvement property additive, palatinose and at least a other polyalcohol;
133. isomaltulose and at least a other polyalcohol of at least a sweet taste improvement property additive, reduction;
134. wood oligose and at least a other polyalcohol of at least a sweet taste improvement property additive, reduction;
135. rough gentian oligosaccharides and at least a other polyalcohol of at least a sweet taste improvement property additive, reduction;
136. malt syrup and at least a other polyalcohol of at least a sweet taste improvement property additive, reduction; And
137. glucose syrup and at least a other polyalcohol of at least a sweet taste improvement property additive, reduction.
System according to the present invention, the composition of other sweet taste improvement property constituent comprises:
1. at least a polyalcohol and Tagatose;
2. at least a polyalcohol and trehalose;
3. at least a polyalcohol and galactolipin;
4. at least a polyalcohol and rhamnose;
5. at least a polyalcohol and dextrin;
6. at least a polyalcohol and cyclodextrin;
7. at least a polyalcohol and alpha-cyclodextrin, beta-schardinger dextrin-or gamma-cyclodextrin;
8. at least a polyalcohol and maltodextrin;
9. at least a polyalcohol and glucan;
10. at least a polyalcohol and sucrose;
11. at least a polyalcohol and glucose;
12. at least a polyalcohol and fructose;
13. at least a polyalcohol and threose;
14. at least a polyalcohol and arabinose;
15. at least a polyalcohol and wood sugar;
16. at least a polyalcohol and lyxose;
17. at least a polyalcohol and allose;
18. at least a polyalcohol and altrose;
19. at least a polyalcohol and mannose;
20. at least a polyalcohol and idose;
21. at least a polyalcohol and talose;
22. at least a polyalcohol and lactose;
23. at least a polyalcohol and maltose;
24. at least a polyalcohol and invert sugar;
25. at least a polyalcohol and trehalose;
26. at least a polyalcohol and isotrehalose;
27. at least a polyalcohol and neotrehalose;
28. at least a polyalcohol and palatinose;
29. at least a polyalcohol and galactolipin;
30. at least a polyalcohol and beet oligosaccharides;
31. at least a polyalcohol and isomaltulose;
32. at least a polyalcohol and isomaltose;
33. at least a polyalcohol and Isomaltotriose;
34. at least a polyalcohol and Pernod sugar;
35. at least a polyalcohol and wood oligose;
36. at least a polyalcohol and xylotriose;
37. at least a polyalcohol and xylobiose;
38. at least a polyalcohol and rough gentian oligosaccharides;
39. at least a polyalcohol and gentiobiose;
40. at least a polyalcohol and gentianose;
41. at least a polyalcohol and rough gentian tetrose;
42. at least a polyalcohol and sorbose;
43. at least a polyalcohol and nigero-oligosaccharide (nigero-oligosaccharides);
44. at least a polyalcohol and para gold oligosaccharides;
45. at least a polyalcohol and fucose;
46. at least a polyalcohol and FOS;
47. at least a polyalcohol and ketose;
48. at least a polyalcohol and anti-this sugar (nystose);
49. at least a polyalcohol and maltotetraose alcohol;
50. at least a polyalcohol and maltotriose alcohol;
51. at least a polyalcohol and Fructus Hordei Germinatus oligose;
52. at least a polyalcohol and maltotriose;
53. at least a polyalcohol and maltotetraose;
54. at least a polyalcohol and maltopentaose;
55. at least a polyalcohol and MALTOHAXAOASE;
56. at least a polyalcohol and Fructus Hordei Germinatus seven sugar;
57. at least a polyalcohol and milk ketose;
58. at least a polyalcohol and melibiose;
59. at least a polyalcohol and melitriose;
60. at least a polyalcohol and rhamnose;
61. at least a polyalcohol and ribose;
62. at least a polyalcohol and isomerization liquid sugar;
63. at least a polyalcohol and high quantity of fructose corn syrup (like HFCS55, HFCS42 or HFCS90) or starch syrup;
64. at least a polyalcohol and join and join sugar;
65. at least a polyalcohol and soy oligosaccharide;
66. at least a polyalcohol and glucose syrup;
67. at least a polyalcohol, Tagatose and at least a other carbohydrate;
68. at least a polyalcohol, trehalose and at least a other carbohydrate;
69. at least a polyalcohol, galactolipin and at least a other carbohydrate;
70. at least a polyalcohol, rhamnose and at least a other carbohydrate;
71. at least a polyalcohol, dextrin and at least a other carbohydrate;
72. at least a polyalcohol, cyclodextrin and at least a other carbohydrate;
73. at least a polyalcohol, beta-schardinger dextrin-and at least a other carbohydrate;
74. at least a polyalcohol, maltodextrin and at least a other carbohydrate;
75. at least a polyalcohol, glucan and at least a other carbohydrate;
76. at least a polyalcohol, sucrose and at least a other carbohydrate;
77. at least a polyalcohol, glucose and at least a other carbohydrate;
78. at least a polyalcohol, fructose and at least a other carbohydrate;
79. at least a polyalcohol, threose and at least a other carbohydrate;
80. at least a polyalcohol, arabinose and at least a other carbohydrate;
81. at least a polyalcohol, wood sugar and at least a other carbohydrate;
82. at least a polyalcohol, lyxose and at least a other carbohydrate;
83. at least a polyalcohol, allose and at least a other carbohydrate;
84. at least a polyalcohol, altrose and at least a other carbohydrate;
85. at least a polyalcohol, mannose and at least a other carbohydrate;
86. at least a polyalcohol, idose and at least a other carbohydrate;
87. at least a polyalcohol, talose and at least a other carbohydrate;
88. at least a polyalcohol, lactose and at least a other carbohydrate;
89. at least a polyalcohol, maltose and at least a other carbohydrate;
90. at least a polyalcohol, invert sugar and at least a other carbohydrate;
91. at least a polyalcohol, trehalose and at least a other carbohydrate;
92. at least a polyalcohol, isotrehalose and at least a other carbohydrate;
93. at least a polyalcohol, neotrehalose and at least a other carbohydrate;
94. at least a polyalcohol, palatinose and at least a other carbohydrate;
95. at least a polyalcohol, galactolipin and at least a other carbohydrate;
96. at least a polyalcohol, beet oligosaccharides and at least a other carbohydrate;
97. at least a polyalcohol, isomaltulose and at least a other carbohydrate;
98. at least a polyalcohol, isomaltose and at least a other carbohydrate;
99. at least a polyalcohol, Isomaltotriose and at least a other carbohydrate;
100. at least a polyalcohol, Pernod sugar and at least a other carbohydrate;
101. at least a polyalcohol, wood oligose and at least a other carbohydrate;
102. at least a polyalcohol, xylotriose and at least a other carbohydrate;
103. at least a polyalcohol, xylobiose and at least a other carbohydrate;
104. at least a polyalcohol, rough gentian oligosaccharides and at least a other carbohydrate;
105. at least a polyalcohol, gentiobiose and at least a other carbohydrate;
106. at least a polyalcohol, gentianose and at least a other carbohydrate;
107. at least a polyalcohol, rough gentian tetrose and at least a other carbohydrate;
108. at least a polyalcohol, sorbose and at least a other carbohydrate;
109. at least a polyalcohol, nigero-oligosaccharide and at least a other carbohydrate;
110. at least a polyalcohol, para gold oligosaccharides and at least a other carbohydrate;
111. at least a polyalcohol, fucose and at least a other carbohydrate;
112. at least a polyalcohol, FOS and at least a other carbohydrate;
113. at least a polyalcohol, ketose and at least a other carbohydrate;
114. at least a polyalcohol, anti-this sugar and at least a other carbohydrate;
115. at least a polyalcohol, maltotetraose alcohol and at least a other carbohydrate;
116. at least a polyalcohol, maltotriose alcohol and at least a other carbohydrate;
117. at least a polyalcohol, Fructus Hordei Germinatus oligose and at least a other carbohydrate;
118. at least a polyalcohol, maltotriose and at least a other carbohydrate;
119. at least a polyalcohol, maltotetraose and at least a other carbohydrate;
120. at least a polyalcohol, maltopentaose and at least a other carbohydrate;
121. at least a polyalcohol, MALTOHAXAOASE and at least a other carbohydrate;
122. at least a polyalcohol, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;
123. at least a polyalcohol, milk ketose and at least a other carbohydrate;
124. at least a polyalcohol, melibiose and at least a other carbohydrate;
125. at least a polyalcohol, melitriose and at least a other carbohydrate;
126. at least a polyalcohol, rhamnose and at least a other carbohydrate;
127. at least a polyalcohol, ribose and at least a other carbohydrate;
128. at least a polyalcohol, isomerization liquid sugar and at least a other carbohydrate;
129. at least a polyalcohol, high quantity of fructose corn syrup (like HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;
130. at least a polyalcohol, join and join sugar and at least a other carbohydrate;
131. at least a polyalcohol, soy oligosaccharide and at least a other carbohydrate;
132. at least a polyalcohol, glucose syrup and at least a other carbohydrate;
133. at least a carbohydrate and erythritol;
134. at least a carbohydrate and maltitol;
135. at least a carbohydrate and mannitol;
136. at least a carbohydrate and D-sorbite;
137. at least a carbohydrate and lactitol;
138. at least a carbohydrate and xylitol;
139. at least a carbohydrate and different Fructus Hordei Germinatus;
140. at least a carbohydrate and propane diols;
141. at least a carbohydrate and glycerine;
142. at least a carbohydrate and palatinose;
143. the isomaltulose of at least a carbohydrate and reduction;
144. the wood oligose of at least a carbohydrate and reduction;
145. the rough gentian oligosaccharides of at least a carbohydrate and reduction;
146. the malt syrup of at least a carbohydrate and reduction;
147. the glucose syrup of at least a carbohydrate and reduction;
148. at least a carbohydrate, erythritol and at least a other polyalcohol;
149. at least a carbohydrate, maltitol and at least a other polyalcohol;
150. at least a carbohydrate, mannitol and at least a other polyalcohol;
151. at least a carbohydrate, D-sorbite and at least a other polyalcohol;
152. at least a carbohydrate, lactitol and at least a other polyalcohol;
153. at least a carbohydrate, xylitol and at least a other polyalcohol;
154. at least a carbohydrate, different Fructus Hordei Germinatus and at least a other polyalcohol;
155. at least a carbohydrate, propane diols and at least a other polyalcohol;
156. at least a carbohydrate, glycerine and at least a other polyalcohol;
157. at least a carbohydrate, palatinose and at least a other polyalcohol;
158. the isomaltulose of at least a carbohydrate, reduction and at least a other polyalcohol;
159. the wood oligose of at least a carbohydrate, reduction and at least a other polyalcohol;
160. the rough gentian oligosaccharides of at least a carbohydrate, reduction and at least a other polyalcohol;
161. the malt syrup of at least a carbohydrate, reduction and at least a other polyalcohol; And
162. the glucose syrup of at least a carbohydrate, reduction and at least a other polyalcohol.
System according to the present invention, the composition of other sweet taste improvement property constituent also comprises:
1. at least a carbohydrate and at least a amino acid;
2. at least a carbohydrate and at least a polyaminoacid;
3. at least a carbohydrate and at least a saccharic acid;
4. at least a carbohydrate and at least a nucleotides;
5. at least a carbohydrate and at least a organic acid;
6. at least a carbohydrate and at least a inorganic acid;
7. at least a carbohydrate and at least a bitter compounds;
8. at least a carbohydrate and at least a spices or seasoning composition;
9. at least a carbohydrate and at least a polymer;
10. at least a carbohydrate and at least a protein or protein hydrolysate;
11. at least a carbohydrate and at least a surfactant;
12. at least a carbohydrate and at least a flavonoids;
13. at least a carbohydrate and at least a alcohol;
14. the mixture of at least a carbohydrate and at least a protein or protein hydrolysate or low molecular weight amino acid;
15. at least a carbohydrate and at least a emulsifying agent;
16. at least a carbohydrate and at least a inorganic salts;
17. at least a carbohydrate, at least a amino acid and at least a other sweet taste improvement property additive;
18. at least a carbohydrate, at least a polyaminoacid and at least a other sweet taste improvement property additive;
19. at least a carbohydrate, at least a saccharic acid and at least a other sweet taste improvement property additive;
20. at least a carbohydrate, at least a nucleotides and at least a other sweet taste improvement property additive;
21. at least a carbohydrate, at least a organic acid and at least a other sweet taste improvement property additive;
22. at least a carbohydrate, at least a inorganic acid and at least a other sweet taste improvement property additive;
23. at least a carbohydrate, at least a bitter compounds and at least a other sweet taste improvement property additive;
24. at least a carbohydrate, at least a spices or seasoning composition and at least a other sweet taste improvement property additive;
25. at least a carbohydrate, at least a polymer and at least a other sweet taste improvement property additive;
26. at least a carbohydrate, at least a protein or protein hydrolysate and at least a other sweet taste improvement property additive;
27. at least a carbohydrate, at least a surfactant and at least a other sweet taste improvement property additive;
28. at least a carbohydrate, at least a flavonoids and at least a other sweet taste improvement property additive;
29. at least a carbohydrate, at least a alcohol and at least a other sweet taste improvement property additive;
30. at least a carbohydrate, at least a amino acid and at least a polyaminoacid;
31. at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
32. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
33. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
34. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
35. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
36. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
37. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;
38. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a surfactant;
39. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant and at least a flavonoids;
40. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
41. at least a carbohydrate, at least a amino acid and at least a saccharic acid;
42. at least a carbohydrate, at least a amino acid and at least a nucleotides;
43. at least a carbohydrate, at least a amino acid and at least a organic acid;
44. at least a carbohydrate, at least a amino acid and at least a inorganic acid;
45. at least a carbohydrate, at least a amino acid and at least a bitter compounds;
46. at least a carbohydrate, at least a amino acid and at least a polymer;
47. at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;
48. at least a carbohydrate, at least a amino acid and at least a surfactant;
49. at least a carbohydrate, at least a amino acid and at least a flavonoids;
50. at least a carbohydrate, at least a amino acid and at least a alcohol;
51. at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;
52. at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;
53. at least a carbohydrate, at least a polyaminoacid and at least a organic acid;
54. at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;
55. at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;
56. at least a carbohydrate, at least a polyaminoacid and at least a polymer;
57. at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;
58. at least a carbohydrate, at least a polyaminoacid and at least a surfactant;
59. at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;
60. at least a carbohydrate, at least a polyaminoacid and at least a alcohol;
61. at least a carbohydrate, at least a saccharic acid and at least a nucleotides;
62. at least a carbohydrate, at least a saccharic acid and at least a organic acid;
63. at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;
64. at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;
65. at least a carbohydrate, at least a saccharic acid and at least a polymer;
66. at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;
67. at least a carbohydrate, at least a saccharic acid and at least a surfactant;
68. at least a carbohydrate, at least a saccharic acid and at least a flavonoids;
69. at least a carbohydrate, at least a saccharic acid and at least a alcohol;
70. at least a carbohydrate, at least a nucleotides and at least a organic acid;
71. at least a carbohydrate, at least a nucleotides and at least a inorganic acid;
72. at least a carbohydrate, at least a nucleotides and at least a bitter compounds;
73. at least a carbohydrate, at least a nucleotides and at least a polymer;
74. at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;
75. at least a carbohydrate, at least a nucleotides and at least a surfactant;
76. at least a carbohydrate, at least a nucleotides and at least a flavonoids;
77. at least a carbohydrate, at least a nucleotides and at least a alcohol;
78. at least a carbohydrate, at least a organic acid and at least a inorganic acid;
79. at least a carbohydrate, at least a organic acid and at least a bitter compounds;
80. at least a carbohydrate, at least a organic acid and at least a polymer;
81. at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;
82. at least a carbohydrate, at least a organic acid and at least a surfactant;
83. at least a carbohydrate, at least a organic acid and at least a flavonoids;
84. at least a carbohydrate, at least a organic acid and at least a alcohol;
85. at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;
86. at least a carbohydrate, at least a inorganic acid and at least a polymer;
87. at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;
88. at least a carbohydrate, at least a inorganic acid and at least a surfactant;
89. at least a carbohydrate, at least a inorganic acid and at least a flavonoids;
90. at least a carbohydrate, at least a inorganic acid and at least a alcohol;
91. at least a carbohydrate, at least a bitter compounds and at least a polymer;
92. at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;
93. at least a carbohydrate, at least a bitter compounds and at least a surfactant;
94. at least a carbohydrate, at least a bitter compounds and at least a flavonoids;
95. at least a carbohydrate, at least a bitter compounds and at least a alcohol;
96. at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;
97. at least a carbohydrate, at least a polymer and at least a surfactant;
98. at least a carbohydrate, at least a polymer and at least a flavonoids;
99. at least a carbohydrate, at least a polymer and at least a alcohol;
100. at least a carbohydrate, at least a protein or protein hydrolysate and at least a surfactant;
101. at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;
102. at least a carbohydrate, at least a surfactant and at least a flavonoids;
103. at least a carbohydrate, at least a surfactant and at least a alcohol;
104. at least a carbohydrate, at least a flavonoids and at least a alcohol;
105. at least a sweet taste improvement property additive and D-Tagatose;
106. at least a sweet taste improvement property additive and trehalose;
107. at least a sweet taste improvement property additive and D-galactolipin;
108. at least a sweet taste improvement property additive and rhamnose;
109. at least a sweet taste improvement property additive and dextrin;
110. at least a sweet taste improvement property additive and cyclodextrin;
111. at least a sweet taste improvement property additive and beta-schardinger dextrin-;
112. at least a sweet taste improvement property additive and maltodextrin;
113. at least a sweet taste improvement property additive and glucan;
114. at least a sweet taste improvement property additive and sucrose;
115. at least a sweet taste improvement property additive and glucose;
116. at least a sweet taste improvement property additive and fructose;
117. at least a sweet taste improvement property additive and threose;
118. at least a sweet taste improvement property additive and arabinose;
119. at least a sweet taste improvement property additive and wood sugar;
120. at least a sweet taste improvement property additive and lyxose;
121. at least a sweet taste improvement property additive and allose;
122. at least a sweet taste improvement property additive and altrose;
123. at least a sweet taste improvement property additive and mannose;
124. at least a sweet taste improvement property additive and idose;
125. at least a sweet taste improvement property additive and talose;
126. at least a sweet taste improvement property additive and lactose;
127. at least a sweet taste improvement property additive and maltose;
128. at least a sweet taste improvement property additive and invert sugar;
129. at least a sweet taste improvement property additive and trehalose;
130. at least a sweet taste improvement property additive and isotrehalose;
131. at least a sweet taste improvement property additive and neotrehalose;
132. at least a sweet taste improvement property additive and palatinose;
133. at least a sweet taste improvement property additive and galactolipin;
134. at least a sweet taste improvement property additive and beet oligosaccharides;
135. at least a sweet taste improvement property additive and isomaltulose;
136. at least a sweet taste improvement property additive and isomaltose;
137. at least a sweet taste improvement property additive and Isomaltotriose;
138. at least a sweet taste improvement property additive and Pernod sugar;
139. at least a sweet taste improvement property additive and wood oligose;
140. at least a sweet taste improvement property additive and xylotriose;
141. at least a sweet taste improvement property additive and xylobiose;
142. at least a sweet taste improvement property additive and rough gentian oligosaccharides;
143. at least a sweet taste improvement property additive and gentiobiose;
144. at least a sweet taste improvement property additive and gentianose;
145. at least a sweet taste improvement property additive and rough gentian tetrose;
146. at least a sweet taste improvement property additive and sorbose;
147. at least a sweet taste improvement property additive and nigero-oligosaccharide;
148. at least a sweet taste improvement property additive and para gold oligosaccharides;
149. at least a sweet taste improvement property additive and fucose;
150. at least a sweet taste improvement property additive and FOS;
151. at least a sweet taste improvement property additive and ketose;
152. at least a sweet taste improvement property additive and anti-this sugar;
153. at least a sweet taste improvement property additive and maltotetraose alcohol;
154. at least a sweet taste improvement property additive and maltotriose alcohol;
155. at least a sweet taste improvement property additive and Fructus Hordei Germinatus oligose;
156. at least a sweet taste improvement property additive and maltotriose;
157. at least a sweet taste improvement property additive and maltotetraose;
158. at least a sweet taste improvement property additive and maltopentaose;
159. at least a sweet taste improvement property additive and MALTOHAXAOASE;
160. at least a sweet taste improvement property additive and Fructus Hordei Germinatus seven sugar;
161. at least a sweet taste improvement property additive and milk ketose;
162. at least a sweet taste improvement property additive and melibiose;
163. at least a sweet taste improvement property additive and melitriose;
164. at least a sweet taste improvement property additive and rhamnose;
165. at least a sweet taste improvement property additive and ribose;
166. at least a sweet taste improvement property additive and isomerization liquid sugar;
167. at least a sweet taste improvement property additive and high quantity of fructose corn syrup (like HFCS55, HFCS42 or HFCS90) or starch syrup;
168. improveing the property additive and join, at least a sweet taste joins sugar;
169. at least a sweet taste improvement property additive and soy oligosaccharide;
170. at least a sweet taste improvement property additive and glucose syrup;
171. at least a sweet taste improvement property additive, D-Tagatose and at least a other carbohydrate;
172. at least a sweet taste improvement property additive, trehalose and at least a other carbohydrate;
173. at least a sweet taste improvement property additive, D-galactolipin and at least a other carbohydrate;
174. at least a sweet taste improvement property additive, rhamnose and at least a other carbohydrate;
175. at least a sweet taste improvement property additive, dextrin and at least a other carbohydrate;
176. at least a sweet taste improvement property additive, cyclodextrin and at least a other carbohydrate;
177. at least a sweet taste improvement property additive, beta-schardinger dextrin-and at least a other carbohydrate;
178. at least a sweet taste improvement property additive, maltodextrin and at least a other carbohydrate;
179. at least a sweet taste improvement property additive, glucan and at least a other carbohydrate;
180. at least a sweet taste improvement property additive, sucrose and at least a other carbohydrate;
181. at least a sweet taste improvement property additive, glucose and at least a other carbohydrate;
182. at least a sweet taste improvement property additive, fructose and at least a other carbohydrate;
183. at least a sweet taste improvement property additive, threose and at least a other carbohydrate;
184. at least a sweet taste improvement property additive, arabinose and at least a other carbohydrate;
185. at least a sweet taste improvement property additive, wood sugar and at least a other carbohydrate;
186. at least a sweet taste improvement property additive, lyxose and at least a other carbohydrate;
187. at least a sweet taste improvement property additive, allose and at least a other carbohydrate;
188. at least a sweet taste improvement property additive, altrose and at least a other carbohydrate;
189. at least a sweet taste improvement property additive, mannose and at least a other carbohydrate;
190. at least a sweet taste improvement property additive, idose and at least a other carbohydrate;
191. at least a sweet taste improvement property additive, talose and at least a other carbohydrate;
192. at least a sweet taste improvement property additive, lactose and at least a other carbohydrate;
193. at least a sweet taste improvement property additive, maltose and at least a other carbohydrate;
194. at least a sweet taste improvement property additive, invert sugar and at least a other carbohydrate;
195. at least a sweet taste improvement property additive, trehalose and at least a other carbohydrate;
196. at least a sweet taste improvement property additive, isotrehalose and at least a other carbohydrate;
197. at least a sweet taste improvement property additive, neotrehalose and at least a other carbohydrate;
198. at least a sweet taste improvement property additive, palatinose and at least a other carbohydrate;
199. at least a sweet taste improvement property additive, galactolipin and at least a other carbohydrate;
200. at least a sweet taste improvement property additive, beet oligosaccharides and at least a other carbohydrate;
201. at least a sweet taste improvement property additive, isomaltulose and at least a other carbohydrate;
202. at least a sweet taste improvement property additive, isomaltose and at least a other carbohydrate;
203. at least a sweet taste improvement property additive, Isomaltotriose and at least a other carbohydrate;
204. at least a sweet taste improvement property additive, Pernod sugar and at least a other carbohydrate;
205. at least a sweet taste improvement property additive, wood oligose and at least a other carbohydrate;
206. at least a sweet taste improvement property additive, xylotriose and at least a other carbohydrate;
207. at least a sweet taste improvement property additive, xylobiose and at least a other carbohydrate;
208. at least a sweet taste improvement property additive, rough gentian oligosaccharides and at least a other carbohydrate;
209. at least a sweet taste improvement property additive, gentiobiose and at least a other carbohydrate;
210. at least a sweet taste improvement property additive, gentianose and at least a other carbohydrate;
211. at least a sweet taste improvement property additive, rough gentian tetrose and at least a other carbohydrate;
212. at least a sweet taste improvement property additive, sorbose and at least a other carbohydrate;
213. at least a sweet taste improvement property additive, nigero-oligosaccharide and at least a other carbohydrate;
214. at least a sweet taste improvement property additive, para gold oligosaccharides and at least a other carbohydrate;
215. at least a sweet taste improvement property additive, fucose and at least a other carbohydrate;
216. at least a sweet taste improvement property additive, FOS and at least a other carbohydrate;
217. at least a sweet taste improvement property additive, ketose and at least a other carbohydrate;
218. at least a sweet taste improvement property additive, anti-this sugar and at least a other carbohydrate;
219. at least a sweet taste improvement property additive, maltotetraose alcohol and at least a other carbohydrate;
220. at least a sweet taste improvement property additive, maltotriose alcohol and at least a other carbohydrate;
221. at least a sweet taste improvement property additive, Fructus Hordei Germinatus oligose and at least a other carbohydrate;
222. at least a sweet taste improvement property additive, maltotriose and at least a other carbohydrate;
223. at least a sweet taste improvement property additive, maltotetraose and at least a other carbohydrate;
224. at least a sweet taste improvement property additive, maltopentaose and at least a other carbohydrate;
225. at least a sweet taste improvement property additive, MALTOHAXAOASE and at least a other carbohydrate;
226. at least a sweet taste improvement property additive, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;
227. at least a sweet taste improvement property additive, milk ketose and at least a other carbohydrate;
228. at least a sweet taste improvement property additive, melibiose and at least a other carbohydrate;
229. at least a sweet taste improvement property additive, melitriose and at least a other carbohydrate;
230. at least a sweet taste improvement property additive, rhamnose and at least a other carbohydrate;
231. at least a sweet taste improvement property additive, ribose and at least a other carbohydrate;
232. at least a sweet taste improvement property additive, isomerization liquid sugar and at least a other carbohydrate;
233. at least a sweet taste improvement property additive, high quantity of fructose corn syrup (like HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;
234. at least a sweet taste is improved the property additive, is joined couplet sugar and at least a other carbohydrate;
235. at least a sweet taste improvement property additive, soy oligosaccharide and at least a other carbohydrate; And
236. at least a sweet taste improvement property additive, glucose syrup and at least a other carbohydrate.
In another system; This functional sweetener constituent comprises at least a natural and/or synthetic high-potency sweetener and at least a functional component and multiple sweet taste improvement property additive, and (what desired is 3 or more kinds of sweet taste improvement property additive; And more desired be 4 or more kinds of sweet taste improvement property additive), wherein the amount system of each sweet taste improvement property additive makes the neither taste that can undermine this functional sweet taste modifying agent constituent substantially of arbitrary sweet taste improvement property additive.In other words, the deal of this sweet taste improvement property additive in the functional sweetener constituent is to be in harmonious proportion to make arbitrary sweet taste improve the neither taste that can undermine this functional sweetener constituent substantially of property additive well-balancedly.
One specific system according to the present invention; Comprise at least a sweet taste improvement property constituent at this functional sweetener constituent that provides; The aqueous solution that its deal in the functional sweetener constituent can be given this functional sweetener constituent effectively is the Morie osmolarity of 10mOsmoles/L (osmolarity) at least, and wherein this at least a natural and/or synthetic high-potency sweetener is enough to provide maximum sugariness to be equivalent to the deal of the sugariness that 10 weight % aqueous sucrose solutions are provided in the deal system of the aqueous solution.Among this paper, " mOsmoles/L " means every liter milli infiltration mole (milliosmole).According to another system; This functional sweetener constituent comprises at least a sweet taste improvement property constituent; Its deal in the functional sweetener constituent can be given the Morie osmolarity of the aqueous solution 10 to 500mOsmoles/L of this functional sweetener constituent effectively; Preferably be 25 to the Morie osmolarity of 500mOsmoles/L; More preferably be 100 to the Morie osmolarity of 500mOsmoles/L; Be 200 to the Morie osmolarity of 500mOsmoles/L goodly, and be 300 to 500mOsmoles/L Morie osmolarity best that wherein should be at least a natural and/or synthetic high-potency sweetener is to be enough to provide maximum sugariness to be equivalent to the deal of the sugariness that 10 weight % aqueous sucrose solutions are provided in the deal of the aqueous solution.When multiple sweet taste improvement property constituent and at least a natural and/or synthetic high-potency sweetener and the combination of at least a functional component, the Morie osmolarity that is provided is that multiple sweet taste improvement property constituent all makes up the Morie osmolarity of back.
Morie osmolarity means the infiltration mole (osmole) of the solute in every liter of solution; Wherein the infiltration mole is equal to the molal quantity (for example one mole glucose be an infiltration mole) of osmotically active particle in perfect solution, yet a mole nacl is two infiltration moles (one mole of sodium and one mole of chlorine).Therefore, for the flavor quality of improved function property sweetener constituent, osmotically active compound or the compound of giving Morie osmolarity must not can make concoction produce significant peculiar smell.
In a system, the molecular weight system of the suitable sweet taste of the present invention improvement property carbohydrate additive is less than or equal to 500, and what desired is that its molecular weight ranges ties up between 50 to 500.In specific system, molecular weight is less than or equal to 500 suitable carbohydrate and is included but not limited to sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin and Tagatose.Usually, the preferable system according to the present invention, the deal that sweet taste improvement property carbohydrate additive is present in this functional sweetener constituent are about 1,000 to about 100,000ppm.(in this specification, title ppm mean 1,000,000 of body weight or stereometer/.For example 500ppm means in one liter has 500mg.) other preferable system according to the present invention, it is about 2,500 to about 10 that sweet taste improvement property carbohydrate additive is present in deal in the constituent of this sweetening, 000ppm.In other system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to about 50 to 500 the sweet taste improvement of molecular weight ranges property carbohydrate additive to the suitable sweet taste improvement property carbohydrate additive of the Morie osmolarity of about 500mOsmoles/L.
In a system, the molecular weight system of suitable sweet taste improvement property polyalcohol additive is less than or equal to 500, and what desired is that its molecular weight ranges ties up between 76 to 500.In specific system, molecular weight is less than or equal to 500 suitable sweet taste improvement property polyalcohol additive and is included but not limited to erythritol, glycerine and propane diols.Usually, the system of being desired according to the present invention, the deal that sweet taste improvement property polyalcohol additive is present in this functional sweetener constituent is extremely about 80 for about 100ppm, 000ppm.It is about 400 to about 80 that other system of desiring according to the present invention, sweet taste improvement property polyalcohol additive are present in deal in the constituent of sweetening, 000ppm.In a subsystem, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to about 76 to 500 the sweet taste improvement of molecular weight ranges property polyalcohol additive to the suitable sweet taste improvement property polyalcohol additive of the Morie osmolarity of about 500mOsmoles/L.
Other system of desiring according to the present invention, sweet taste improvement property polyalcohol additive be present in deal in the sweetener constituent be total sweetener constituent about 400 to about 80,000ppm; Be more particularly about 5,000 to about 40,000ppm; Be more particularly about 10,000 again to about 35,000ppm.What desired is that high-potency sweetener that this is at least a natural and/or synthetic and at least a sweet taste improvement property polyalcohol additive were respectively about 1: 4 to about 1: 800 in the ratio of sweetener constituent; It more particularly is about 1: 20 to about 1: 600; It more particularly is again about 1: 50 to about 1: 300; And more particularly be about 1: 75 to about 1: 150 again.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property alcohols additive in this functional sweetener constituent is about 625 to about 10,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to that to the suitable sweet taste improvement property alcohols additive of the Morie osmolarity of about 500mOsmoles/L the sweet taste of molecular weight ranges about 46 to about 500 improves property alcohols additive.The non-limiting example of the sweet taste improvement property alcohols additive of this molecular weight ranges about 46 to about 500 comprises ethanol.
In a system, the molecular weight system of suitable sweet taste improvement acidic amino acid additive is less than or equal to 250, and what desired is that its molecular weight ranges ties up between 75 to 250.In specific system, molecular weight is less than or equal to 250 suitable sweet taste improvement acidic amino acid additive and is included but not limited to glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine.Taste pleasantly sweet amino acid when preferable sweet taste improvement acidic amino acid additive comprises high concentration, what these amino acid was desired in the system too not of the present invention is to exist with the deal that is below or above its sweet taste detecting threshold value.More preferably, it is below or above the mixture of the sweet taste improvement acidic amino acid additive of its sweet taste detecting threshold value for deal.Usually, the system of being desired according to the present invention, the content of sweet taste improvement acidic amino acid additive in this functional sweetener constituent is extremely about 25 for about 100ppm, 000ppm, particularly about 1,000 to about 10, and 000ppm is more especially about 2,500 to about 5,000ppm.Other system of desiring according to the present invention, the content of sweet taste improvement acidic amino acid additive in the constituent of sweetening is extremely about 7 for about 250ppm, 500ppm.In a subsystem, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to that to the suitable sweet taste improvement acidic amino acid additive of the Morie osmolarity of about 500mOsmoles/L the sweet taste of molecular weight ranges about 75 to about 250 improves the acidic amino acid additive.
Usually, another system according to the present invention, suitably the content of sweet taste improvement amidates additive in this functional sweetener constituent is about 25 to about 10,000ppm, particularly about 1,000 to about 7, and 500ppm is more especially about 2,500 to about 5,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to that to the suitable sweet taste improvement acidic amino acid additive salt of the Morie osmolarity of about 500mOsmoles/L the sweet taste of molecular weight ranges about 75 to about 300 improves the acidic amino acid additive salt.The non-limiting example of the sweet taste improvement acidic amino acid additive salt of this molecular weight ranges about 75 to about 300 comprises the salt of glycine, alanine, serine, theanine and threonine.
Usually, another system according to the present invention, suitably sweet taste improvement property protein or the content of protein hydrolysate additive in this functional sweetener constituent are about 200 to about 50,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening improves property protein or protein hydrolysate additive to the suitable sweet taste improvement property protein of the Morie osmolarity of about 500mOsmoles/L or the sweet taste that protein hydrolysate additive includes but not limited to molecular weight about 75 to about 300.The sweet taste improvement property protein of this molecular weight ranges about 75 to about 300 or the non-limiting example of protein hydrolysate additive comprise protein or the protein hydrolysate that contains glycine, alanine, serine and threonine.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property inorganic acid additive in this functional sweetener constituent is about 25 to about 5,000ppm.In another system; But the about 10mOsmoles/L of the constituent that can give sweetening includes but not limited to phosphoric acid, hydrochloric acid and sulfuric acid to the suitable sweet taste improvement property inorganic acid additive of the Morie osmolarity of about 500mOsmoles/L, and other when using with the deal that generally can accept to the mankind or the very safe inorganic acid additive of animal consumption person.In a subsystem, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to that to the suitable sweet taste improvement property inorganic acid additive of the Morie osmolarity of about 500mOsmoles/L the sweet taste of molecular weight ranges about 36 to about 98 improves property inorganic acid additive.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property inorganic acid salt additive in this functional sweetener constituent is about 25 to about 5,000ppm.In another system; But the about 10mOsmoles/L of the constituent that can give sweetening includes but not limited to the salt of all inorganic acids to the suitable sweet taste improvement property inorganic acid salt additive of the Morie osmolarity of about 500mOsmoles/L; The for example sodium salt of phosphoric acid, sylvite, calcium salt and magnesium salts, and other when using with the deal that generally can accept to the alkali metal or the alkaline-earth metal salt (like niter cake) of the very safe inorganic acid of the mankind or animal consumption person.In a subsystem, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to that to the suitable sweet taste improvement property inorganic acid salt additive of the Morie osmolarity of about 500mOsmoles/L the sweet taste of molecular weight ranges about 58 to about 120 improves property inorganic acid salt additive.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property organic additive in this functional sweetener constituent is about 10 to about 5,000ppm.In another system; But the about 10mOsmoles/L of the constituent that can give sweetening includes but not limited to creatine, citric acid, malic acid, butanedioic acid, hydroxycitric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid to the suitable sweet taste improvement property organic additive of the Morie osmolarity of about 500mOsmoles/L, and any other when using with the deal that generally can accept to the mankind or the very safe organic additive of animal consumption person.In a system, the molecular weight ranges of this sweet taste improvement property organic additive is about 60 to about 208.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property organic acid salt additive in this functional sweetener constituent is about 20 to about 10,000ppm.In another system; But the about 10mOsmoles/L of the constituent that can give sweetening includes but not limited to the salt of all sweet taste improvement property organic additives to the suitable sweet taste improvement property organic acid salt additive of the Morie osmolarity of about 500mOsmoles/L; Like sodium salt, sylvite, calcium salt, magnesium salts and other alkalies and alkaline earth salt of citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid, hydroxycitric acid, butanedioic acid, and any other when using with the deal that generally can accept to the salt of the very safe organic additive of the mankind or animal consumption person.In a system, the molecular weight ranges of this sweet taste improvement property organic acid salt additive is about 140 to about 208.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property organic base additive salt in this functional sweetener constituent is about 10 to about 5,000ppm.In another system; But the about 10mOsmoles/L of the constituent that can give sweetening improves inorganic acid and the organic acid salt that property organic base additive salt includes but not limited to organic base to the suitable sweet taste of the Morie osmolarity of about 500mOsmoles/L, like gucosamine salt, choline salt and guanidinesalt class etc.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property astringent taste additive in this functional sweetener constituent is about 25 to about 1,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to tannic acid, Tea Polyphenols class, catechin, aluminum sulfate, AlNa (SO to the suitable sweet taste improvement property astringent taste additive of the Morie osmolarity of about 500mOsmoles/L 4) 2, AlK (SO 4) 2And the alum of other form.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property nucleotides additive in this functional sweetener constituent is about 5 to about 1,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to adenosine monophosphate to the suitable sweet taste improvement property nucleotides additive of the Morie osmolarity of about 500mOsmoles/L.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property polyaminoacid additive in this functional sweetener constituent is about 30 to about 2,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to poly-L-Lysine (as gather-L-α-lysine or gather-L-ε-lysine), gathers-the L-ornithine (as gather-L-α-ornithine or gather-L-ε-ornithine) and gather-the L-arginine to the suitable sweet taste improvement property polyaminoacid additive of the Morie osmolarity of about 500mOsmoles/L.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property polymeric additive in this functional sweetener constituent is about 30 to about 2,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to gather grape amine sugar, calgon and salt, pectin, hydrocolloid (like Senegal's Arabic gum), propane diols, polyethylene glycol and gathers (EGME) to the suitable sweet taste improvement property polymeric additive of the Morie osmolarity of about 500mOsmoles/L.
Usually, another system according to the present invention, suitably the content of sweet taste improvement surfacant additive in this functional sweetener constituent is about 1 to about 5,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to polysorbate class, Choline Chloride, sodium taurocholate, lecithin class, sucrose oleate class, sucrose stearate class, sucrose palmitate class and Surfhope SE Cosme C 1216 class to the suitable sweet taste improvement surfacant additive of the Morie osmolarity of about 500mOsmoles/L.
Usually, another system according to the present invention, suitably the content of sweet taste improvement property flavonoids additive in this functional sweetener constituent is about 0.1 to about 1,000ppm.In another system, but the about 10mOsmoles/L of constituent that can give sweetening includes but not limited to aurantiin, catechin, rue glycoside, neohesperidin and NHDC to the suitable sweet taste improvement property flavonoids additive of the Morie osmolarity of about 500mOsmoles/L.
In a preferable system, can promote the permeability flavour of natural and/or synthetic high-potency sweetener and make it more to comprise sweet taste improvement property carbohydrate additive, sweet taste improvement property alcohols additive, sweet taste improvement property polyalcohol additive, sweet taste improvement acidic amino acid additive, sweet taste improvement acidic amino acid additive salt, sweet taste improvement property inorganic acid salt additive, sweet taste improvement property polymeric additive, sweet taste improvement property protein or protein hydrolysate additive as the non-limiting example of the sweet taste improvement property constituent of sugar.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve the sweet taste improvement property carbohydrate additive that property carbohydrate additive includes but not limited to molecular weight ranges about 50 to about 500 as the suitable sweet taste of sugar.The non-limiting example of the sweet taste improvement property carbohydrate additive of this molecular weight ranges about 50 to about 500 comprises sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin, ribose, rhamnose, trehalose, HFCS and Tagatose.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve the sweet taste improvement property polyalcohol additive that property polyalcohol additive includes but not limited to molecular weight ranges about 76 to about 500 as the suitable sweet taste of sugar.The non-limiting example of the sweet taste improvement property polyalcohol additive of this molecular weight ranges about 76 to about 500 comprises erythritol, glycerine and propane diols.In a subsystem, other suitable sweet taste improvement polyalcohol additive comprises glycitols.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve the sweet taste improvement property alcohols additive that property alcohols additive includes but not limited to molecular weight ranges about 46 to about 500 as the suitable sweet taste of sugar.The non-limiting example of the sweet taste improvement property alcohols additive of this molecular weight ranges about 46 to about 500 comprises ethanol.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve the sweet taste improvement acidic amino acid additive that the acidic amino acid additive includes but not limited to molecular weight ranges about 75 to about 250 as the suitable sweet taste of sugar.The non-limiting example of the sweet taste improvement acidic amino acid additive of this molecular weight ranges about 75 to about 250 comprises glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxy-proline, glutamine, theanine and threonine.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve the sweet taste improvement acidic amino acid additive salt that the acidic amino acid additive salt includes but not limited to molecular weight ranges about 75 to about 300 as the suitable sweet taste of sugar.The non-limiting example of the sweet taste improvement acidic amino acid additive salt of this molecular weight ranges about 75 to about 300 comprises the salt of glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxy-proline, glutamine, theanine and threonine.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more improve property protein or protein hydrolysate additive as the sweet taste that the suitable sweet taste improvement property protein or the protein hydrolysate additive of sugar includes but not limited to molecular weight ranges about 75 to about 300.The sweet taste improvement property protein of this molecular weight ranges about 75 to about 300 or the non-limiting example of protein hydrolysate additive comprise protein or the protein hydrolysate that contains glycine, alanine, serine, leucine, valine, isoleucine, proline and threonine.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more include but not limited to sodium chloride, potassium chloride, magnesium chloride, potassium dihydrogen phosphate and sodium dihydrogen phosphate as the suitable sweet taste improvement property inorganic acid salt additive of sugar.The suitable sweet taste improvement property inorganic acid salt additive that can improve the permeability flavour comprises molecular weight ranges about 58 to about 120.
In another system, can make the permeability flavour of the high-potency sweetener that this is natural and/or synthetic more include but not limited to caffeine, quinine, urea, quassia, tannic acid and aurantiin as the suitable sweet taste improvement property bitter taste additive of sugar.
In a system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property nucleotides additive, and wherein this at least a sweet taste improvement property nucleotides additive is to be selected from inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its nucleosides, its nucleic acid base or its esters.
In a system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property carbohydrate additive, wherein should be at least a sweet taste improvement property carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (like alpha-cyclodextrin, beta-schardinger dextrin-, reach gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide (nigero-oligosaccharides); Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar (nystose) etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polyalcohol additive, and wherein this at least a sweet taste improvement property sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement acidic amino acid additive; Wherein this at least a sweet taste improvement acidic amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polyaminoacid additive, wherein should at least a sweet taste improvement property polyaminoacid additive be selected from gather-L-aspartic acid, poly-L-Lysine (as gather-L-α-lysine or gather-L-ε-lysine), gather-the L-ornithine (as gather-L-α-ornithine or gather-L-ε-ornithine), gather-the L-arginine, other polymerized form or its esters of amino acids.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property saccharic acid additive; Wherein this at least a sweet taste improvement property saccharic acid additive is to be selected from glycuronic acid, uronic acid, aldose diacid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactosaccharic acid, galacturonic acid or its esters.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property organic additive; Wherein this at least a sweet taste improvement property organic additive system be selected from C2-C30 carboxylic acids, replacement the benzoic acids of hydroxyl C1-C30 carboxylic acids, benzoic acid, replacement (as 2; The 4-dihydroxy-benzoic acid), the cinnamic acid of replacement, hydroxyl acids, the hydroxybenzoic acid class of replacement, the cyclohexane carboxylic acid class of replacement, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, grape enanthic acid, glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid, fruit diacid (fruitaric acid), fumaric acid, maleic acid, butanedioic acid, chlorogenic acid, salicylic acid, caffeic acid, bile acid, acetate, ascorbic acid, alginic acid, arabo-ascorbic acid, polyglutamic acid, or its esters.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property inorganic acid additive; Wherein this at least a sweet taste improvement property inorganic acid additive is to be selected from phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or its esters.
In another system, the functionality provided by the sweetener composition comprising at least one functional component and at least one natural and / or synthetic high-potency sweetener and at least one sweet taste improving additive of the bitter compound, wherein the improvement of at least one sweet taste bitter Wa compound is selected from caffeine, quinine, urea, bitter orange oil, naringin, hard wood, or a salt thereof.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property perfume additive; Wherein this at least a sweet taste improvement property perfume additive is to be selected from vanillon, aroma extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, viridiflorol, almond, menthol, Grape Skin extract or OPC.In another system, this at least a sweet taste improvement property perfume additive comprises and is selected from following proprietary sweetener:
Figure S2006800427388D00551
Natural Flavoring Sweetness Enhancer K14323 (
Figure S2006800427388D00552
Darmstadt, Germany), Symrise TMNatural Flavor Mask for Sweetners 161453 or 164126 (Symrise TM, Holzminden, Germany), Natural Advantage TMBitterness Blockers1,2,9 or 10 (Natural Advantage TM, Freehold, New Jersey, the U.S.), or Sucramask TM(Creative Research Management, Stockton, California, the U.S.).
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polymeric additive, wherein should be at least a sweet taste improvement property polymeric additive system be selected from and gather grape amine sugar, pectin, pectic acid, pectin ester, polyuronide, polygalacturonic acid, starch, food hydrocolloid or its thick extract (like Senegal's Arabic gum, western refined (seyal) Arabic gum, antler glue), poly-L-Lysine (as gather-L-α-lysine or gather-L-ε-lysine), gather-the L-ornithine (as gather-L-α-ornithine or gather-L-ε-ornithine), polypropylene glycol, polyethylene glycol, gather (EGME), poly arginine, poly-aspartate, polyglutamic acid, polymine, alginic acid, mosanom, propylene glycol alginate, polyethylene glycol alginate esters sodium, calgon (SHMP) and salt or other cation and anionic polymer.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property protein or protein hydrolysate additive, wherein should at least a sweet taste improvement property is selected from bovine serum albumin(BSA) (BSA), lactalbumin (comprise its fraction or concentrate like 90% instant milk albumin extract, 34% lactalbumin, 50% hydrolyzing lactoalbumin, reach 80% whey protein concentrate), solubility rice gluten, soybean protein, protein extraction thing, protein hydrolysate, contains the product of protein hydrolysate, glycoprotein and/or the proteoglycan of amino acid (for example glycine, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxy-proline etc.) with protein or protein hydrolysate additive system.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement surfacant additive, and wherein this at least a sweet taste improvement surfacant additive is to be selected from: polysorbate (for example polyoxyethylene sorbitol acid anhydride monoleate (polysorbate80), polysorbate20, polysorbate60), neopelex, sulfonic group dioctyl succinate or sulfonic group dioctyl succinate sodium, lauryl sodium sulfate, cetylpyridinium chloride, cetab, sodium taurocholate, carbamyl, Choline Chloride, sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, dodecane acyl group arginine ester, stearin-based lactate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, Surfhope SE Cosme C 1216 and other emulsifying agent etc.
In another system; The functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property flavonoids additive, and wherein this at least a sweet taste improvement property flavonoids additive is to be selected from catechin, Polyphenols, rue glycoside, neohesperidin, aurantiin, NHDC etc.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and ethanol.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property astringent taste additive; Wherein this at least a sweet taste improvement property astringent taste additive is to be selected from tannic acid, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), alum, tannic acid and Polyphenols (like the Tea Polyphenols class).
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property inorganic additives; Wherein this at least a sweet taste improvement property inorganic salts additive is to be selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-or salt, sodium carbonate, niter cake or the sodium acid carbonate of three-alkali valency sodium or sylvite class, hydrochloric acid.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property organic salt additive; Wherein this at least a sweet taste improvement property organic salt additive is to be selected from Choline Chloride, gluconic acid sodium salt, gluconic acid sylvite, guanidine HCl salt, amiloride HCl salt, gucosamine HCl salt, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate and sodium tartrate.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste and improves property nucleotides additive, at least a sweet taste improvement property carbohydrate additive, at least a sweet taste improvement acidic amino acid additive; Wherein this at least a sweet taste improvement property nucleotides additive is to be selected from inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its nucleosides, its nucleic acid base or its esters; Wherein this at least a sweet taste improvement property carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; Wherein this at least a sweet taste improvement acidic amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property nucleotides additive and at least a sweet taste improvement property carbohydrate additive; Wherein this at least a sweet taste improvement property nucleotides additive is to be selected from inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its nucleosides, its nucleic acid base or its esters; Wherein this at least a sweet taste improvement property carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup.
In a system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property nucleotides additive and at least a sweet taste improvement property polyalcohol additive; Wherein this at least a sweet taste improvement property nucleotides additive is to be selected from inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its nucleosides, its nucleic acid base or its esters; Wherein this at least a sweet taste improvement property sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction.
In a system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property nucleotides additive and at least a sweet taste improvement acidic amino acid; Wherein this at least a sweet taste improvement property nucleotides additive is to be selected from inosine list phosphoric acid (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine list phosphoric acid (CMP), uracil list phosphoric acid (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its nucleosides, its nucleic acid base or its esters; And wherein this at least a sweet taste improvement acidic amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste and improves property carbohydrate additive, at least a sweet taste improvement property polyalcohol additive, at least a sweet taste improvement acidic amino acid additive; Wherein this at least a sweet taste improvement property carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; Wherein this at least a sweet taste improvement property sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a sweet taste improvement acidic amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement property polyalcohol additive; Wherein this at least a sweet taste improvement property carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; And wherein this at least a sweet taste improvement property sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement acidic amino acid additive; Wherein this at least a carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; Wherein this at least a amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement acidic amino acid additive; Wherein this at least a sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property inorganic additives; Wherein this at least a sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction; Wherein this at least a inorganic salts additive is to be selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium sulfate, alum, magnesium chloride, potassium chloride, phosphoric acid-, two-or salt, sodium carbonate, niter cake or the sodium acid carbonate of three-alkali valency sodium or sylvite class, hydrochloric acid.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement property inorganic additives; Wherein this at least a carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; And wherein this at least a inorganic salts additive is to be selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, potassium chloride, phosphoric acid-, two-or salt, sodium carbonate, niter cake or the sodium acid carbonate of three-alkali valency sodium or sylvite class, hydrochloric acid.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property carbohydrate additive, at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property inorganic salts additive; Wherein this at least a carbohydrate additive system be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-, and gamma-cyclodextrin), maltodextrin (maltodextrin such as the Fibersol-2 that comprise patience TM); Glucan; Sucrose; Glucose; Ribulose; Fructose; Threose; Arabinose; Wood sugar; Lyxose; Allose; Altrose; Mannose; Idose; Lactose; Maltose; Invert sugar; Isotrehalose; Neotrehalose; Palatinose or isomaltoketose; Red algae sugar; Deoxyribose; Gulose; Idose; Talose; Red algae ketose; Xylulose; Psicose; Turanose; Cellobiose; Amylopectin; Gucosamine; Mannosamine; Fucose; Glucuronic acid; Gluconic acid; Glucolactone; Abequose; Galactosamine; The beet oligosaccharides; Isomaltulose (isomaltose; Isomaltotriose; Pernod sugar etc.); Wood oligose (xylotriose; Xylobiose etc.); Rough gentian oligosaccharides (gentiobiose; Gentianose; Rough gentian tetrose etc.); Sorbose; Nigero-oligosaccharide; Para gold oligosaccharides; Fucose; FOS (ketose; Anti-this sugar etc.); Maltotetraose alcohol; Maltotriose alcohol; Fructus Hordei Germinatus oligose (maltotriose; Maltotetraose; Maltopentaose; MALTOHAXAOASE; Fructus Hordei Germinatus seven sugar etc.); Milk ketose; Melibiose; Melitriose; Rhamnose; Ribose; Isomerization liquid sugar such as high quantity of fructose corn/starch syrup are (like HFCS55; HFCS42 or HFCS90); Join and join sugar; Soy oligosaccharide; Or glucose syrup; Wherein this at least a amino acid additive system be selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, reanal (α-, β-or γ-isomeric compound), glutamine, hydroxy-proline, taurine, norvaline, methyl amimoacetic acid, or its esters; Wherein this at least a inorganic salts additive is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, potassium chloride, phosphoric acid-, two-or salt, sodium carbonate, niter cake or the sodium acid carbonate of three-alkali valency sodium or sylvite class, hydrochloric acid.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property polyaminoacid additive; Wherein this at least a sweet taste improvement property polyalcohol additive is to be selected from the isomaltulose class of erythritol, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, different Fructus Hordei Germinatus, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, the wood oligose class of reduction, the rough gentian oligosaccharides class of reduction, the malt syrup of reduction or the glucose syrup of reduction; Wherein this at least a polyaminoacid additive system be selected from gather-L-aspartic acid, poly-L-Lysine (as gather-L-α-lysine or gather-L-ε-lysine), gather-the L-ornithine (as gather-L-α-ornithine or gather-L-ε-ornithine), gather-the L-arginine, other polymerized form or its esters of amino acids.
In another system, the functional sweetener constituent that is provided contains at least a functional component and at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property protein or protein hydrolysate additive and at least a sweet taste improvement property inorganic additives; Wherein this at least aly is selected from bovine serum albumin(BSA) (BSA) with protein or protein hydrolysate additive system; Lactalbumin (comprises that its fraction or concentrate are like 90% instant milk albumin extract; 34% lactalbumin; 50% hydrolyzing lactoalbumin; And 80% whey protein concentrate); The solubility rice gluten; Soybean protein; The protein extraction thing; Protein hydrolysate; Contain amino acid (glycine for example; Alanine; Serine; Threonine; Theanine; Asparagine; Glutamine; Arginine; Valine; Isoleucine; Leucine; Norvaline; Methionine; Proline; Tyrosine; Hydroxy-proline etc.) protein hydrolysate; Glycoprotein; And/or the product of proteoglycan; Collagen (like gelatin); The collagen (fish glue like hydrolysis is former) and the collagen hydrolysate (like the pig collagen hydrolysate) of part hydrolysis; Wherein this at least a inorganic salts additive is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), the list of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, potassium chloride, phosphoric acid-, two-or salt, sodium carbonate, niter cake or the sodium acid carbonate of three-alkali valency sodium or sylvite class, hydrochloric acid.
In another system, the functional sweetener that is provided is formed system and is comprised at least a functional component and other natural and/or synthetic high-potency sweetener beyond rebaudioside A and at least a rebaudioside A and at least a sweet taste improvement property constituent.
In another specific system, the functional sweetener that is provided is formed system and is comprised at least a functional component and rebaudioside A and at least a synthesizing efficient sweetener, and wherein this at least a synthesizing efficient sweetener is as sweet taste improvement property constituent.Suitably sweet taste improvement property synthetic sweetener additive comprises Sucralose; Vinegar sultone potassium; Aspartame; Alitame; Asccharin; NHDC; Cyclohexyl sulphonyl propylhomoserin salt; Knob is sweet; N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-hydroxyl-4-anisyl) 3-methyl butyl)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-methoxyl group-4-hydroxyphenyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; And its esters etc.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside (stevioside), Momordica grosvenori saponin I V (mogroside IV) IV, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian (monatin), curculin (curculin), Sucralose, cyclohexyl sulphonyl propylhomoserin salt, asccharin, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be about 100ppm of constituent to about 25,000ppm, and this at least a sweet taste amount of improveing property polyalcohol additive be constituent about 400 to about 80,000ppm.More in the specific system, this at least a sweet taste improvement acidic amino acid additive is glycine or alanine in another, and should at least a sweet taste to improve property polyalcohol additive be erythritol.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property protein or protein hydrolysate additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement acidic amino acid additive is about 100ppm extremely about 15 of constituent; 000ppm, and should be at least a sweet taste amount of improveing property protein or protein hydrolysate additive be constituent about 200 to about 50,000ppm.In a specific system again; This at least a sweet taste improvement acidic amino acid additive is glycine or lysine; And this at least a sweet taste improvement property protein or protein hydrolysate additive are protein, hydrolysate, or contain the product of the protein hydrolysate of glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property protein or protein hydrolysate additive and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement property protein or protein hydrolysate additive is about 200ppm extremely about 50 of constituent; 000ppm, and should be at least a sweet taste amount of improveing property polyalcohol additive be constituent about 400 to about 80,000ppm.In a specific system again; This at least a sweet taste improvement property protein or protein hydrolysate additive are protein, hydrolysate; Or contain the product of the protein hydrolysate of glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine, and this at least a sweet taste improvement property polyalcohol additive is an erythritol.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property carbohydrate additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement property carbohydrate additive is the about 1 of constituent, and 000ppm is to about 100,000ppm.In a specific system again, it is the about 10 of constituent that this constituent contains content, and 000ppm is to about 80, the REBA of 000ppm and glucose, sucrose, HFCS or D-fructose.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement property polyalcohol additive is that about 400ppm of constituent is extremely about 80,000ppm.In another specific system, the amount of this at least a sweet taste improvement property polyalcohol additive is the about 5 of functional sweetener constituent, and 000ppm is to about 60,000ppm.The unrestricted example system of this functional sweetener constituent comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and propane diols, erythritol or its composition.
In a system, the functional sweetener that is provided is formed system and is comprised rebaudioside-A (REBA) (in steviol glycoside (steviol glycoside) mixture, having 50%REBA at least) and at least a sweet taste improvement property polyalcohol additive.What desired is that this at least a sweet taste improvement property polyalcohol additive comprises erythritol.In one of this functional sweetener constituent specific system, the amount of rebaudioside A be sweetener constituent total amount about 100 to about 3,000ppm, and the erythritol amount be sweetener constituent total amount about 400 to about 80,000ppm.In another system of functional sweetener constituent, the amount of rebaudioside A be sweetener constituent total amount about 100 to about 3,000ppm, and the erythritol amount be sweetener constituent total amount about 5,000 to about 40,000ppm.In another system of functional sweetener constituent, the amount of rebaudioside A be sweetener constituent total amount about 100 to about 3,000ppm, and the erythritol amount be sweetener constituent total amount about 10,000 to about 35,000ppm.In another specific system of functional sweetener constituent, the ratio that rebaudioside A and erythritol are present in this sweetener constituent was respectively about 1: 4 to about 1: 800.In a specific system again of functional sweetener constituent, the ratio that rebaudioside A and erythritol are present in this sweetener constituent was respectively about 1: 20 to about 1: 600; It more particularly is about 1: 50 to about 1: 300; And be about 1: 75 to about 1: 150 more especially.
In another system; The functional sweetener that is provided is formed system and is comprised at least a functional component and a sweetener constituent and at least a sweet taste improvement property synthetic sweetener additive, and wherein this sweetener constituent comprises rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian or curculin.In a specific system, this functional sweetener constituent comprises at least a functional component and a sweetener (it comprises rebaudioside-A (REBA)) and asccharin or vinegar sultone potassium or other salt, and content is that about 10ppm of constituent is to about 100ppm.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement property carbohydrate additive is about 1 of a constituent; 000ppm is to about 100, and 000ppm and amount that should at least a sweet taste improvement property polyalcohol additive are that about 400ppm of constituent is extremely about 80,000ppm.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and Tagatose, fructose or sucrose and erythritol.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property inorganic salts additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and NaCl, KCl, NaHSO 4H 2O, NaH 2PO 4, MgSO 4, KAl (SO 4) 2(alum), magnesium phosphate, magnesium chloride, KCl and KH 2PO 4Or its other composition.One special institute desire system comprises the mixture of at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and inorganic salts additive, the chloride of the mixture of this inorganic salts additive such as sodium, magnesium, potassium and calcium, phosphoric acid salt and Sulfates (for example sodium chloride and potassium chloride; Potassium phosphate and potassium chloride; Sodium chloride and sodium phosphate; Calcium phosphate and calcium sulfate; Magnesium chloride and magnesium phosphate; And calcium phosphate, calcium sulfate and potassium sulfate).
In a specific system; The functional sweetener that is provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property inorganic salts additive, and wherein this sweetener comprises Aspartame, vinegar sultone potassium or other salt, reaches Sucralose.In a specific system, the amount of this at least a sweet taste improvement property inorganic salts additive is that about 25ppm of constituent is extremely about 5,000ppm.Its unrestricted example comprises at least a functional component and a sweetener (it comprises Aspartame, vinegar sultone potassium, reaches Sucralose) and magnesium chloride; An at least a functional component and a sweetener (it comprises Aspartame, vinegar sultone potassium, reaches Sucralose) and magnesium sulfate; A perhaps at least a functional component and a sweetener (it comprises Aspartame, vinegar sultone potassium, reaches Sucralose) and magnesium sulfate and sodium chloride.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property organic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener, and (it comprises rebaudioside-A (REBA); Stevia rebaudianum; Stevioside; Momordica grosvenori saponin I V; Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; Mo Natian; Curculin; Sucralose; Asccharin; Cyclohexyl sulphonyl propylhomoserin salt; Aspartame; Vinegar sultone potassium or other salt or knob are sweet); And Choline Chloride is in citrate buffer; The maltonic acid sodium salt; Guanidine HCl salt; D-gucosamine HCl salt; Amiloride HCl salt; Or its composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property organic additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener, and (it comprises rebaudioside-A (REBA); Stevia rebaudianum; Stevioside; Momordica grosvenori saponin I V; Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; Mo Natian; Curculin; Sucralose; Asccharin; Cyclohexyl sulphonyl propylhomoserin salt; Aspartame; Vinegar sultone potassium or other salt or knob are sweet); And fumaric acid; Malic acid; Tartaric acid; Citric acid; Adipic acid; Ascorbic acid; Tannic acid; Butanedioic acid; Glutaric acid; Or its composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm.Its unrestricted example comprises at least a functional component and a sweetener, and (it comprises rebaudioside-A (REBA); Stevia rebaudianum; Stevioside; Momordica grosvenori saponin I V; Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; Mo Natian; Curculin; Sucralose; Asccharin; Cyclohexyl sulphonyl propylhomoserin salt; Aspartame; Vinegar sultone potassium or other salt or knob are sweet); And glycine; The L-alanine; The L-serine; The L-threonine; Beta-alanine; Reanal (α-; β-or γ-isomeric compound); The L-aspartic acid; L-glutamic acid; L-lysine; Glycine and L-alanine mixture; Its esters derivative or composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement surfacant additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener, and (it comprises rebaudioside-A (REBA); Stevia rebaudianum; Stevioside; Momordica grosvenori saponin I V; Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; Mo Natian; Curculin; Sucralose; Asccharin; Cyclohexyl sulphonyl propylhomoserin salt; Aspartame; Vinegar sultone potassium or other salt or knob are sweet); And sulfonic group dioctyl succinate sodium; Cetylpyridinium chloride; Cetrimonium bromide; Sucrose oleate; Polysorbate20; Polysorbate80; The lecithin class; Or its composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property polymeric additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and cationic polymer; This cationic polymer such as polymine, poly-L-Lysine (as gather-L-α-lysine or gather-L-ε-lysine), gather-the L-ornithine (as gather-L-α-ornithine or gather-L-ε-ornithine), gather grape amine sugar, or its composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property polymeric additive and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement property polymeric additive be constituent about 30 to about 2,000ppm, and the amount of should at least a sweet taste improveing property polyalcohol additive be constituent about 400 to about 80,000ppm.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and hydrocolloid (like west refined (seyal) Arabic gum) and erythritol.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property protein or protein hydrolysate additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and bovine serum albumin(BSA) (BSA), lactalbumin or its composition.
In a system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property inorganic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm, and the amount of should at least a sweet taste improveing property inorganic acid salt additive be constituent about 25 to about 5,000ppm.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and alum; Sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and potassium chloride; Sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and common salt; REBA and glycine, potassium dihydrogen phosphate, and potassium chloride; And sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, Momordica grosvenori, Mo Natian, curculin, Sucralose, asccharin, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine, sodium chloride, and potassium chloride.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement property inorganic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement property carbohydrate additive be constituent about 1,000 to about 100,000ppm; And the amount of this at least a sweet taste improvement property inorganic acid salt additive is extremely about 5 for about 25ppm, 000ppm.Unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and fructose, sucrose or glucose and alum; An at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and fructose, sucrose or glucose and potassium chloride; An at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and fructose, sucrose or glucose and sodium chloride; An at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and fructose, sucrose or glucose, potassium phosphate, and potassium chloride; And at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and fructose, sucrose or glucose, sodium chloride, and potassium chloride.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement property bitter taste additive and at least a sweet taste improvement property inorganic salts additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and urea and sodium chloride.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property polyaminoacid additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm, and the amount of should at least a sweet taste improveing property polyaminoacid additive be constituent about 30 to about 2,000ppm.Its unrestricted example comprises at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and gathers-L-α-lysine; And at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and gather-L-ε-lysine.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property organic additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm, and the amount of should at least a sweet taste improveing the property organic additive be constituent about 10 to about 5,000ppm.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and glycine and gluconic acid with example and receives.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive and at least a sweet taste improvement property carbohydrate additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm, and the amount of should at least a sweet taste improveing property carbohydrate additive is about l of constituent; 000 to about 100,000ppm.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and L-alanine and fructose with example.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive, at least a sweet taste improvement property polyalcohol additive, at least a sweet taste improvement property inorganic salts additive and at least a sweet taste improvement property organic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system, the amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm; The amount of this at least a sweet taste improvement property polyalcohol additive is about 400 to about 80 of a constituent; 000ppm, the amount of this at least a sweet taste improvement property inorganic salts additive be constituent about 25 to about 5,000ppm; And the amount of this at least a sweet taste improvement property organic acid salt additive be constituent about 20 to about 10,000ppm.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and erythritol, glycine, KCl, KH with example 2PO 4, and Choline Chloride.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive, at least a sweet taste improvement property carbohydrate additive and at least a sweet taste improvement property polyalcohol additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement acidic amino acid additive be constituent about 100 to about 25,000ppm, the amount of this at least a sweet taste improvement property carbohydrate additive is about 1 of a constituent; 000 to about 100; 000ppm, and the amount of this at least a sweet taste improvement property polyalcohol additive be constituent about 400 to about 80,000ppm.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and L-alanine, fructose, and erythritol with example.
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and at least a sweet taste improvement acidic amino acid additive, at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property inorganic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.In a specific system; The amount of this at least a sweet taste improvement acidic amino acid additive is about 100 to about 25 of a constituent; 000ppm, the amount of this at least a sweet taste improvement property polyalcohol additive be constituent about 400 to about 80,000ppm; And the amount of this at least a sweet taste improvement property inorganic acid salt additive be constituent about 25 to about 5,000ppm.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and erythritol, glycine, KCl, and KH with example 2PO 4
In another system; The functional sweetener that provided is formed system and is comprised at least a functional component and a sweetener and sweet taste improvement property inorganic acid salt additive, wherein this sweetener comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (glycyrrihizin) (like the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet.It is unrestricted to comprise at least a functional component and a sweetener (its comprise rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (glycyrrihizin) (like the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet) and sodium chloride with example.
In a system; The composition that is provided comprises at least a functional component and a sweetener constituent and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property organic additive, and wherein this sweetener constituent rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (glycyrrihizin) (like the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet.What desired is, the amount of this at least a sweet taste improvement property polyalcohol additive be constituent about 20,000 to about 50,000ppm, and the amount of should at least a sweet taste improveing the property organic additive be constituent about 10 to about 5,000ppm.Wherein when being present in constituent more than a kind of sweet taste improvement property organic additive, should be more than amount of a kind of sweet taste improvement property organic additive composition about 500 to about 2,500ppm, in particular for constituent about 500 to about 1,500ppm.In a specific system, constituent mentioned above further comprises at least a sweet taste improvement property inorganic acid additive, at least a sweet taste improvement property inorganic acid salt additive, at least a sweet taste improvement property organic acid salt additive or its composition.
In another system, the constituent that is provided comprises at least a functional component and a sweetener constituent (comprising REBA) and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property organic additive.What desired is, the purity that this REBA has is for having an appointment 50 REBA to about 100 weight % in the steviol glycoside mixture, and that more desired is 80 REBA to about 99.5 weight % that have an appointment, and that desired most is 97 REBA to about 99.5 weight % that have an appointment.In a specific system, the amount of this REBA in constituent be constituent about 100 to about 3,000ppm, what desired is about 200 to about 2,000ppm, what more desired is about 250 to about 750ppm.What desired is, the amount of this at least a sweet taste improvement property polyalcohol additive be constituent about 20,000 to about 50,000ppm, and the amount of should at least a sweet taste improveing the property organic additive be constituent about 10 to about 5,000ppm.In the system that is desired especially; The amount of this at least a sweet taste improvement property polyalcohol additive be constituent about 30,000 to about 40,000ppm; And the amount of this at least a sweet taste improvement property organic additive be constituent about 500 to about 2,500ppm.In a specific system; Several sweet tastes improvement property organic additives be present in amount in the sweetener constituent be constituent about 500 to about 2,500ppm, these several organic additives systems comprise the mixture of lactic acid, citric acid, malic acid and tartaric acid; Wherein lactic acid content is about 40 to about 250ppm; Citric acid content is about 150 to about 460ppm, and malic acid content is about 150 to about 460ppm, and tartaric acid content is about 150 to about 460ppm.Unrestrictedly comprise REBA and erythritol, lactic acid, citric acid, malic acid, tartaric acid or its composition with instance.In a specific system, this constituent comprises 34,000ppm erythritol, 80ppm lactic acid, 310ppm citric acid, 310ppm malic acid, 310ppm tartaric acid, and 550ppm REBA.What desired is, the purity that this REBA has is for having an appointment 80 REBA to about 99.5 weight % in the steviol glycoside mixture, and that more desired is 97 REBA to about 99.5 weight % that have an appointment.This constituent optionally also can contain spices such as caramel, vanilla or other said spices, or its composition.In a specific system, this constituent is that the carbonic acid soft drink is for example laughable, yet in the beverage of other type likewise also is encompassed in.Be familiar with this technological personage and should understand that the sweet taste improvement property organic acid content that can change in the soda is to obtain pH about 2.3 to about 3.5.In addition, be familiar with this technological personage and also should understand that sweet taste improvement property inorganic acid additive (for example phosphoric acid, benzoic acid and sorbic acid) can individually use or and is used for soda to obtain pH about 2.3 to about 3.5.
In another system, the above-mentioned constituent that comprises at least a functional component and sweetener constituent (comprising REBA) and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property organic additive comprises at least a sweet taste improvement property inorganic acid additive in addition.What desired is, at least a sweet taste improvement property inorganic acid content of additive be this constituent about 25 to about 5,000ppm.The non-limiting example of sweet taste improvement property inorganic acid additive comprises phosphoric acid, benzoic acid, sorbic acid and composition thereof.
In another system, the above-mentioned constituent that comprises at least a functional component and sweetener constituent (comprising REBA) and at least a sweet taste improvement property polyalcohol additive and at least a sweet taste improvement property organic additive comprises at least a sweet taste improvement property inorganic acid salt additive and/or at least a sweet taste improvement property organic acid salt additive in addition.What desired is, this at least a sweet taste improvement property inorganic acid salt content of additive be this constituent about 25 to about 5,000ppm, what more desired is about 50 to about 250ppm, that desired most is about 150ppm.What desired is, this at least a sweet taste improvement property organic acid salt content of additive be this constituent about 20 to about 10,000ppm, what more desired is about 50 to about 350ppm, that desired most is about 148ppm.Its non-limiting example comprises REBA and erythritol, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or its composition; REBA and erythritol, potassium citrate or natrium citricum and lactic acid, citric acid, malic acid, tartaric acid or its composition; Perhaps REBA and erythritol, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its composition.
In another system, the above-mentioned constituent that comprises at least a functional component and sweetener constituent (comprising REBA) and at least a sweet taste improvement property polyalcohol additive, at least a sweet taste improvement property inorganic acid additive and at least a sweet taste improvement property organic additive comprises at least a sweet taste improvement property inorganic acid salt additive and/or at least a sweet taste improvement property organic acid salt additive in addition.What desired is, this at least a sweet taste improvement property inorganic acid salt content of additive be this constituent about 25 to about 5,000ppm, what more desired is about 50 to about 250ppm, that desired most is about 150ppm.What desired is, this at least a sweet taste improvement property organic acid salt content of additive be this constituent about 20 to about 10,000ppm, what more desired is about 50 to about 350ppm, that desired most is about 148ppm.Its non-limiting example comprises REBA and erythritol, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or its composition; REBA and erythritol, phosphoric acid, potassium citrate or natrium citricum and lactic acid, citric acid, malic acid, tartaric acid or its composition; Perhaps REBA and erythritol, phosphoric acid, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its composition.
Natural and/or synthetic high-potency sweetener in the functional sweetener constituent will be decided by natural and/or synthetic high-potency sweetener that this is specific and sugariness and other characteristic of in end product or edible constituent, being desired to the weight ratio of being desired of sweet taste improvement property constituent.The usefulness of natural and/or synthetic high-potency sweetener changes greatly, and its usefulness is by weight than more effectively about 30 times to about 8,000 times of sucrose.Usually, be decided by the specific natural and/or synthetic high-potency sweetener selected, natural and/or synthetic high-potency sweetener can be the weight ratio scope of sweet taste improvement property constituent, for example, 10,000: 1 to 1: 10,000; Another non-limiting example can be about 9,000: 1 to about 1: 9, and 000; Another example can be about 8,000: 1 to about 1: 8, and 000; Another example can be about 7,000: 1 to about 1: 7, and 000; Another example can be about 6,000: 1 to about 1: 6000; Another example can be about 5,000: 1 to about 1: 5, and 000; Another example can be about 4,000: 1 to about 1: 4, and 000; Another example can be about 3,000: 1 to about 1: 3, and 000; Another example can be about 2,000: 1 to about 1: 2, and 000; Another example can be about 1,500: 1 to about 1: 1, and 500; Another example can be about 1,000: 1 to about 1: 1, and 000; Another example can be about 900: 1 to about 1: 900; Another example can be about 800: 1 to about 1: 800; Another example can be about 700: 1 to about 1: 700; Another example can be about 600: 1 to about 1: 600; Another example can be about 500: 1 to about 1: 500; Another example can be about 400: 1 to about 1: 400; Another example can be about 300: 1 to about 1: 300; Another example can be about 200: 1 to about 1: 200; Another example can be about 150: 1 to about 1: 150; Another example can be about 100: 1 to about 1: 100; Another example can be about 90: 1 to about 1: 90; Another example can be about 80: 1 to about 1: 80; Another example can be about 70: 1 to about 1: 70; Another example can be about 60: 1 to about 1: 60; Another example can be about 50: 1 to about 1: 50; Another example can be about 40: 1 to about 1: 40; Another example can be about 30: 1 to about 1: 30; Another example can be about 20: 1 to about 1: 20; Another example can be about 15: 1 to about 1: 15; Another example can be about 10: 1 to about 1: 10; Another example can be about 9: 1 to about 1: 9; Another example can be about 8: 1 to about 1: 8; Another example can be about 7: 1 to about 1: 7; Another example can be about 6: 1 to about 1: 6; Another example can be about 5: 1 to about 1: 5; Another example can be about 4: 1 to about 1: 4; Another example can be about 3: 1 to about 1: 3; Another example can be about 2: 1 to about 1: 2; And another example can be about 1: 1.
Expectedly be, at least a natural and/or synthetic high-potency sweetener and at least a sweet taste improvement property constituent can in any can not have under the remarkable or dysgenic pH scope the taste of the constituent of functional sweetener constituent or functional sweetening make up.The non-limiting example of this pH scope can be about 2 to about 8.Another example comprises about 2 to about 5 pH scope.
Be familiar with this technological personage and can be mixed to less a kind of natural and/or synthetic high-potency sweetener, at least a sweet taste improvement property constituent and at least a functional component by any way.For example, at least a natural and/or synthetic high-potency sweetener and at least a functional component can add in the functional sweetener constituent before this at least a sweet taste improvement property constituent.In another example, at least a natural and/or synthetic high-potency sweetener and at least a functional component can this at least a sweet taste improvement property constituent after add in the functional sweetener constituent.In another example again, at least a natural and/or synthetic high-potency sweetener and at least a functional component can add in the functional sweetener constituent with this at least a sweet taste improvement property constituent simultaneously.In another example, at least a natural and/or synthetic high-potency sweetener can add in the functional sweetener constituent before this at least a sweet taste improvement property constituent and at least a functional component.In another example again, at least a natural and/or synthetic high-potency sweetener can add in the functional sweetener constituent after this at least a sweet taste improvement property constituent and at least a functional component.
In another system, at least a natural and/or synthetic high-potency sweetener can eat in the constituent with just adding to after this at least a sweet taste improvement property constituent and at least a functional component mix.For example; At all components with before edible constituent contacts; This at least a natural and/or synthetic high-potency sweetener can pure matter, dilution or the form that concentrates be with the state of liquid (for example solution), solid (for example powder, sheet, pill, particle, piece, crystallization etc.), suspension, gas or its composition; Contact with this at least a sweet taste improvement property constituent (can be pure matter, dilution or the form that concentrates with the state of liquid (for example solution), solid (for example powder, sheet, pill, particle, piece, crystallization etc.), suspension, gas or its composition), and contact with this at least a functional component (can be pure matter, dilution or concentrated form state) with liquid (for example solution), solid (for example powder, sheet, pill, particle, piece, crystallization etc.), suspension, gas or its composition.In another system; When more than one natural and/or synthetic high-potency sweetener, more than one sweet taste improvement property constituent or more than one functional component, can be simultaneously, alternately form, mix each component that form or any other form add the functional sweetener constituent.
IV. dining table is with (tabletop) functional sweetener constituent
In one of the present invention specific system; The functional sweetener constituent comprises that one has the time of improvement and/or the dining table of flavor variations shape exterior feature is used the functional sweetener constituent; It comprises at least a natural and/or synthetic high-potency sweetener, and (i) at least a functional component; (ii) at least a leavening agent (bulkingagent); And (iii) at random at least a sweet taste improvement property constituent and/or anti-caking agent.According to specific system, suitable " leavening agent " comprises maltodextrin (10DE, 18DE or 5DE), corn-syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, D-sorbite, wood sugar, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, different Fructus Hordei Germinatus, maltose, Tagatose, lactose, synanthrin, glycerine, propane diols, polyalcohol, polydextrose, FOS, cellulose and cellulose derivative etc. and its mixture.In addition, other system according to the present invention, granulated sugar (sucrose) or other caloric sweeteners for example crystal diabetin, other carbohydrate or sugar alcohol can the leavening agent form be used, and can not increase many heats because good uniformity of dosage units is provided for it.In a system, leavening agent can be used as sweet taste improvement property constituent.
Among this paper, " anti-caking agent " and " shot agent (flow agent) " speech mean and anyly prevent, reduce, suppress or stop at least one natural and/or synthetic high-potency sweetener molecule and another natural and/or synthetic high-potency sweetener molecular adhesion, combination or the constituent that contacts.Perhaps, anti-caking agent can mean any constituent that helps uniformity of dosage units and uniform dissolution.According to specific system, the non-limiting example of anti-caking agent comprise Tata powder (cream of tartar), calcium silicates, silica, microcrystalline cellulose (Avicel, FMCBiopolymer, Philadelphia, Pennsylvania), and tricalcium phosphate.In a system, the content that dining table uses this anti-caking agent in the functional sweetener constituent for this dining table with the functional sweetener constituent about 0.001 to about 3 weight %.
Dining table with the functional sweetener constituent by splendid attire be packaged into various different shapes, and plan to make the present invention's dining table can become the known form of any Prior Art with the functional sweetener constituent.According to specific system, its non-limiting example comprises powder morphology, particle shape, parcel, ingot, pouch, pill, square, solid and liquid.
In a system, dining table comprises (deal control) parcel that single uses with the functional sweetener constituent, and it comprises the functional sweetener concoction of dry blending.The concoction of dry blending can comprise powder or particle usually.Though dining table can be virtually any size with the functional sweetener parcel; But traditional deal control type dining table is about 2.5 * 1.5 inch with the explanation of sweetener parcel with non-limiting example; Nei Shengyue 1 gram sweetener constituent, sugariness is equal to 2 granulated sugar (～8 gram).The dining table of dry blending will change along with the difference of the usefulness of the natural and/or synthetic high-potency sweetener of difference with the content of the natural and/or synthetic high-potency sweetener in the functional sweetener concoction.In a specific system, the dining table of dry blending use the functional sweetener concoction can comprise content as dining table with about 1% (w/w) of functional sweetener constituent natural and/or synthetic high-potency sweetener to about 10% (w/w).
Solid-state dining table comprises square and ingot with the functional sweetener system.The non-limiting example of habitual square is the size person who is equal to standard granulated sugar square, about 2.2 * 2.2 * 2.2cm 3, and heavily about 8 grams.In a system, solid-state dining table uses sweetener as ingot or be familiar with any other form of this technological personage institute convention.
Dining table can also be taken in by liquid form with the functional sweetener constituent, and wherein NHPS mixes with liquid-carrier.Be suitable for liquid dining table with the non-limiting example of the carrier of functional sweetener comprise water, alcohol, polyalcohol, water-soluble glycerine matrix or citric acid matrix, and composition thereof.Because the difference of the usefulness of different high-potency sweeteners, liquid dining table will be also along with variation with the content of the high-potency sweetener in the functional sweetener concoction.Described in the literary composition or the dining table of the known any form of Prior Art can to change the sweetness change shape of being desired to obtain with the sugariness of functional sweetener constituent wide.For example, dining table can comprise the sugariness of the sugariness that is equivalent to the equivalent standard sugar with the functional sweetener constituent.In another system, this dining table can comprise 100 times sugariness up to the pol of equivalent sugar with the functional sweetener constituent.In another system, this dining table can comprise 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times sugariness up to the sugariness of equivalent sugar with the functional sweetener constituent.
In a system, this dining table can also be modulated to according to the target purposes with the functional sweetener constituent, for example, beverage, food, medicine, cosmetics, herbal medicine/vitamin, tobacco product, and any other can be by in the product of sweetening.The dining table of for example, baking and banking up with earth usefulness can be modulated into the functional sweetener constituent and contain for example sealant (encapsulant) of extra protective agent.Other form will be to be familiar with dining table can understand immediately with the technological personage of sweetener.
The method that is usually used in making powder that parcel uses or granular functional sweetener concoction comprises fluid bed and gathers method.Other makes method that dining table uses the sweetener constituent for being familiar with this technological personage institute convention.
Be familiar with this technological personage and will understand, can change the content and the kind of content and sweet taste improvement property constituent, leavening agent and/or the anti-caking agent of natural and/or synthetic high-potency sweetener in order to make dining table cooperate variation shape exterior feature and the final use of being desired with the taste of sweetener constituent.
Dining table with the specific system of sweetener constituent with make the method for dining table and be disclosed in the United States Patent (USP) provisional application case 60/805,209 that people such as DuBois applied on June 19th, 2006 with the functional sweetener constituent, its content is incorporated this paper into for your guidance fully.
V. edible constituent
Among this paper; " edible constituent " has identical definition with " but constituent of sweetening " speech; The material that expression contacts with the oral cavity of the mankind or animal; A material that comprises in the intake and spued from mouth afterwards, and can drink, wedging, swallow or alternate manner picked-up and in the general acceptable mankind or animals consuming weight range, be the material of safety.These constituents comprise food, beverage, medicine, tobacco product, nutraceutical, oral health care product/cosmetics etc.The non-limiting example of these products comprises non-carbonic acid and soda; For example cola, ginger ale (ginger ales), sarsaparilla (root beers), apple vinegar beverage (cider), fruit taste soft drink (for example citrus taste soft drink, for example lemon lime or orange taste soft drink), Powdered soft drink etc.; Be derived from the fruit juice of fruit or vegetables, the fruit juice that comprises press juice etc., the fruit juice that contains the fruit grain, fruit beverage, fruit drink, the beverage that contains fruit juice, the fruity beverage of tool, vegetable juice, vegetables-containing juice, and fruits and vegetable portions juice; Sports drink, energy drink, like water drinks beverages (water that for example contains natural or synthetic perfume) such as (near water); Teas or hobby types of beverages, for example coffee, cocoa, black tea, green tea, oolong tea etc.; The beverage that contains the milk composition, for example milk drink, the coffee that contains the milk composition, coffee milk (caf é au lait), milk tea, fruit milk drink, Yogurt drink, sour milk beverage etc.; Dairy products; Bake and bank up with earth product; Dessert is Yogurt, jelly, jelly drink, pudding, Bavaria pudding (Bavarian cream), blancmange (blancmange), cake, Brownie (brownies), mousse (mousse) etc. for example; Teatime or edible after the meal confectionery; Frozen food; Cold dessert is for example dessert for example sorbet (sherbets), the dessert Ice etc. (adding in the liquid glucose various types of raw materials and the mixture of stirring and freezing gained and the food that forms) of ice cream, ice milk, milk ice (lacto-ice) etc. (sweetener and various other raw material are added in the dairy product and stir and the mixture of freezing gained and the food that forms) and ice of ice cream class for example; Ice cream; The dessert that general dessert is is for example baked and banked up with earth dessert or steaming for example cake, biscuit, gem, be filled with the steamed stuffed bun of sweetened bean paste stuffing etc.; Metric system cake and biscuit; The product that uses on the dining table; The dessert of general sugar; For example chewing gum (for example comprises and contains the constituent of the masticable colloid base material of water-insoluble in fact; For example sapodilla natural gum (chicle) or its substitute comprises jetulong, guttakay rubber or some edibilities natural or synthetic resin or wax), hard candy, soft sweets, peppermint, nougat (nougat), sugared beans (jelly beans) etc.; Drench sauce, comprise the pouring sauce of fruit taste, the chocolate sauce etc. that drenches; Edible glue; Whipping cream comprises cheese whipping cream, dough, foaming fresh milk wet goods; Jam comprises strawberry jam, organe peel jam etc.; Bread comprises bread etc. or other starch product; Flavoring; General flavouring comprises baking meat, toasts poultry, scorches at the bottom of seasoning sauce and tomato ketchup, pouring sauce, the noodle soup of usefulness such as meat etc.; Processing agricultural product, tame livestock products or seafood; Processing meat product, for example sausage food etc.; Aseptic packed food, cure food, the preserved food that in soy sauce, boils, gourmet foods, garnishes; Dessert, for example potato block, biscuit etc.; Cereal preparation; Oral or medicine that the oral cavity is used or like medicine (for example vitamin, cough syrup, cough stopping tablet, chew lozenge, amino acid, amara or pharmaceutical agents, acidulant etc.); Wherein this medicine can be solid, liquid, gel or gas form, for example pill, lozenge, spray, capsule, syrup, drops, tablet, powder etc.; The personal care product; For example oral constituent is used in other oral cavity, for example implication aromatic, collutory (gargling agent, mouth rinsing agent), toothpaste, tooth bright agent, denfifrice (dentrifice), implication delicate fragrance spray, teeth whitening etc.; Dietary supplement; Tobacco product; Include cigarette and smokeless tobacco product; For example snuff, cigarette, tobacco pipe and cigar tobacco, and the tobacco product of form of ownership, for example the cigarette core with the flue-cured tobacco of tobacco leaf silk, tobacco leaf, tobacco stem, tobacco stems, homogenizing, by tobacco leaf powder, substitute of tobacco, dipping or the chewing tobacco of reproducing bond and reconstituted tobacco product, modulating by non-tobacco-containing material that are thin slice, agglomerate or other form of frittering that tobacco or tobacco benzinum source (fines or ether sources) process; Animal feed; And nutraceutical, it comprises any medicine or the food of health benefit (comprising prevention and treatment disease, for example angiocardiopathy and high blood cholesterol content, diabetes, osteoporosis, inflammation or autoimmunity deficiency disorder) or some of food of providing.
Usually, the content of the natural and/or synthetic high-potency sweetener in the constituent of sweetening is along with the constituent of the sweetening of particular types extensively changes with its sugariness of desiring.Be familiar with this technological personage and can discover the suitable consumption of sweetener in the constituent of sweetening immediately.In a specific system; The content of at least a natural and/or synthetic high-potency sweetener of this in the constituent of sweetening be this sweetening constituent about 1 to about 5; 000ppm; The content of at least a sweet taste of this in the constituent of sweetening improvement property constituent be this sweetening constituent about 0.1 to about 100,000ppm.
According to specific system, but the suitable amount of the natural high-potency sweetener in the constituent of sweetening comprises about 100ppm to about 3, the rebaudioside A of 000ppm; About 50ppm is to about 3, the stevia rebaudianum of 000ppm; About 50ppm is to about 3, the stevioside of 000ppm; About 50ppm is to about 3, the Momordica grosvenori saponin I V of 000ppm; About 50ppm is to about 3, the Momordica grosvenori saponin(e V of 000ppm; About 50ppm is to about 3, the momordica grosvenori sweetening agent of 000ppm; About 5ppm is sweet to not receiving of about 300ppm; About 5ppm is to the Suo Matian of about 200ppm; And about 50ppm is extremely about 3, the ammonium glycyrrhizinate salt hydrate of 000ppm.
According to specific system, but the suitable amount of the synthetic high-potency sweetener in the constituent of sweetening comprises the alitame of about 1ppm to about 60ppm; About 10ppm is to the Aspartame of about 600ppm; About 1ppm is sweet to the knob of about 20ppm; About 10ppm is to the vinegar sultone potassium of about 500ppm; About 50ppm is to about 5, the cyclohexyl sulphonyl propylhomoserin salt of 000ppm; About 10ppm is to the asccharin of about 500ppm; About 5ppm is to the Sucralose of about 250ppm; About 1ppm is to N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters of about 20ppm; About 1ppm is to N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartyl)-L-phenylalanine 1-methyl esters of about 20ppm; And about 1ppm is to N-(N-(3-(3-methoxyl group-4-hydroxy phenyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters of about 20ppm.
In a system, edible constituent comprises soda, and it comprises at least a natural and/or synthetic high-potency sweetener, at least a sweet taste improvement property constituent and at least a functional component; Wherein this at least a natural and/or synthetic high-potency sweetener comprises rebaudioside A; Rebaudioside B; Rebaudioside C; Rebaudioside D; Rebaudioside E; Rebaudioside F; But Dole's glycosides A; But Dole's glycosides B; Sweet tea glycosides; Stevia rebaudianum; Stevioside; Momordica grosvenori saponin I V; Momordica grosvenori saponin(e V; Momordica grosvenori sweetening agent; The Simon glycosides; Mo Natian and its salt (are not received sweet SS; RR; RS; SR); Curculin; Glycyrrhizic acid and its salt; Suo Matian; Not interior thaumatin T; Mabinlin; The neat thaumatin T of Bradley; Lippia aulcis is plain; Leaf joint hexyl sulphonyl propylhomoserin salt; Phloroglucin; Phloridzin; Leaf glycosides (trilobatin); BAIYUNSHEN glycosides (baiyunoside); This dish fourth (osladin) difficult to understand; Gather a mother-in-law glycosides A (polypodoside A); Skin is carried sieve glycosides A (pterocaryoside A); Skin is carried sieve glycosides B (pterocaryoside B); Soapberry glycosides (mukurozioside); Phlomis umbrosa glycosides I (phlomisoside I); Liquiritin I (periandrin I); Jequirity glycosides A (abrusoside A); Blue or green money willow glycosides (cyclocarioside) I; Sucralose; Vinegar sultone potassium or other salt; Aspartame; Alitame; Asccharin; NHDC; Cyclohexyl sulphonyl propylhomoserin salt; Knob is sweet; N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; N-(N-(3-(3-methoxyl group-4-hydroxy phenyl) propyl group)-L-α-aspartyl)-L-phenylalanine 1-methyl esters; Its salt; Or its composition; Wherein this at least a sweet taste improvement property composition system is selected from carbohydrate, polyalcohol, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein or protein hydrolysate, surfactant, emulsifying agent, flavonoids, alcohol and composition thereof; And wherein this at least a functional component comprises at least a mineral matter.The particular composition of sweet taste improvement property constituent is disclosed in United States Patent (USP) provisional application case 60/739,302 and 60/739,124.
In a specific system, this at least a functional component possibly need special procedure of processing so that mix in the constituent of functional sweetening.Particular importance when this procedure of processing is water-based and situation that this at least a functional component is a repellency at the constituent of functional sweetening.The repellency constituent is mixed technology in the aqueous solution for being familiar with this technological personage institute convention, its non-limiting example comprise homogenize, seal, emulsion and interpolation stabilization agent, colloid etc.
In a specific system; This at least a functional component forms in fact stable dispersion liquid in the constituent of aqueous functional property sweetening method comprise mix this at least a functional component and the edible constituent of water-based with first dispersed particle of first dispersion, first dispersion that heats this particle and this heating that homogenizes that form particle to obtain the constituent of aqueous functional property sweetening, it comprises that particle size is the particle of about 0.1 micron this extremely about 50 microns at least a functional component.Said method is disclosed in respectively the patent application 10/458,692 and 11/315,206 on October 24th, 2003 and application on December 23rd, 2005 in addition, and its content is incorporated this paper into for your guidance fully.
Functional sweetener constituent and the edible constituent that contains that also can provide the interests on the health except basic nutrition.For example; Said interests can comprise; But be not limited to, the improvement bone strength, reduce osteoporotic risk, improve heart and nervous function, the incidence of reduction anaemia, reduce thyroid gland enlargement and inborn defect (like cretinism) risk, and reduce skin and play rash.
Description of drawings
Fig. 1 be according to system of the present invention rebaudioside A (Rebaudioside A) the 1st type polymorph to scan intensity the powder diffraction that scans angle 2 θ mapping is scanned figure.
Fig. 2 scans figure to scan intensity to the powder diffraction that scans angle 2 θ mapping according to rebaudioside A the 2nd type polymorph of system of the present invention.
Fig. 3 scans figure to scan intensity to the powder diffraction that scans angle 2 θ mapping according to the rebaudioside A 3A type polymorph of system of the present invention.
Fig. 4 scans figure to scan intensity to the powder diffraction that scans angle 2 θ mapping according to the rebaudioside A 3B type polymorph of system of the present invention.
Fig. 5 scans figure to scan intensity to the powder diffraction that scans angle 2 θ mapping according to rebaudioside A the 4th type polymorph of system of the present invention.
The specific embodiment
The present invention will be by the following example further explain, and it never is used to limit scope of the present invention.Otherwise what must understand is, after reading this paper, be familiar with this technological personage can be under not away from the situation of the scope of spirit of the present invention and/or subsidiary claim various means of use and obtain various other system, improvement and equivalents.Only if specialize, % is by weight.
Example set A
Instance A1
Rebaudioside A low card cola drink (sugariness is 10% sucrose) be with every part (～240mL) use 100mg calcium, 40mg magnesium, 0.8mg iron, 400ppm rebaudioside A, and 3.5% erythritol prepare.
Instance A2
Rebaudioside A low card lemon lime beverage (sugariness is 10% sucrose) be with every part (～240mL) use 100mg calcium, 40mg magnesium, 0.8mg iron, 400ppm rebaudioside A and 3.5% erythritol to prepare.
Instance A3
Commercially available Minute Maid Orange Juice (orange juice) (100% fruit juice product) uses 360ppm rebaudioside A/ citrate constituent to dilute with 1: 1 ratio.Every part of this product (～240mL) contain 100mg calcium, 40mg magnesium, 0.8mg iron and 180ppm rebaudioside A (sugariness is 5% sucrose).
Instance A4
Commercially available Nestea Cool Lemon Iced Tea (the cool lemon black tea of strength) product uses 360ppm rebaudioside A/ citrate constituent to dilute with 1: 1 ratio.Every part of this product (～240mL) contain 100mg calcium, 40mg magnesium, 0.8mg iron and 180ppm rebaudioside A (sugariness is 5% sucrose).
Following instance B1-B3, C1-C3, D, E1-E3 and F explanation according to the present invention specific system and prepare the method for the rebaudioside A of purifying:
Example set B
Table 2: the summation of instance B1-3
? Thick matter rebaudioside A (g) Ethanol (95%) (mL) Solvent methanol (99%) (mL) Water (mL) Heating T (℃) Dry T (℃) Productive rate (g) HPLC purity (wt/wt%)
?B1 400 1200 400 320 50 50 130 98.9
?B2 100 320 120 50 30-40 60 72 98.3
?B3 50 160 60 25 ～30 60 27.3 98.2
Instance B1
Thick matter rebaudioside A (77.4% purity) mixture series is buied by the market.Utilize HPLC to identify and quantitative impurity (with dry weight basis) (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other steviol glycoside, 3.0% rebaudioside D, 4.9% rebaudioside B, 0.3% stevia rebaudianum disaccharide glycosides), water content 4.7%.
Mix thick matter rebaudioside A (400g), ethanol (95%, 1200mL), methyl alcohol (99%, 400mL) and water (320mL) and be heated to 50 ℃ and last 10 minutes.Settled solution is cooled to 22 ℃ lasts 16 hours.Filter white crystal, and, reach in the inherent low pressure of 50 ℃ of vacuum drying ovens (20mm) to descend dry 16-24 hour with alcohol flushing secondary (2 * 200mL, 95%).
The final composition of the rebaudioside A (130g) of pure in fact matter comprises 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other steviol glycoside, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% stevia rebaudianum disaccharide glycosides, all by weight.
Instance B2
Thick matter rebaudioside A (80.37%) is to be buied by the market.Utilize HPLC to identify impurity (with dry weight basis) (but 6.22% stevioside, 2.28% rebaudioside C, 0.35% Dole's glycosides, 0.78% rebaudioside F, 0.72% other steviol glycoside, 3.33% rebaudioside B, 0.07% stevia rebaudianum disaccharide glycosides), water content 3.4%.
Mix thick matter rebaudioside A (100g), ethanol (95%, 320mL), methyl alcohol (99%, 120mL) and water (50mL) and be heated to 30-40 ℃ and last 10 minutes.Settled solution is cooled to 22 ℃ lasts 16 hours.Filter white crystal, and with alcohol flushing secondary (2 * 50mL, 95%).Wet filter block (88g) in ethanol (95%, form slurries in 1320mL) and last 16 hours, filter, with alcohol flushing (95%, 2 * 100mL), and in inherent low pressure of 60 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down.
The final composition of the rebaudioside A (72g) of pure in fact matter comprises 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebaudioside D and 1.09% rebaudioside B.HPLC does not detect stevia rebaudianum disaccharide glycosides.
Instance B3
Thick matter rebaudioside A (80.37%) is to be buied by the market.Utilize HPLC to identify impurity (with dry weight basis) (but 6.22% stevioside, 2.28% rebaudioside C, 0.35% Dole's glycosides, 0.78% rebaudioside F, 0.72% other steviol glycoside, 3.33% rebaudioside B, 0.07% stevia rebaudianum disaccharide glycosides), water content 3.4%.
Mix thick matter rebaudioside A (50g), ethanol (95%, 160mL), methyl alcohol (99%, 60mL) and water (25mL) and be heated to about 30 ℃ and last 10 minutes.Settled solution is cooled to 22 ℃ lasts 16 hours.Filter white crystal, and with alcohol flushing secondary (2 * 25mL, 95%).Wet filter block (40g) in methyl alcohol (99%, form slurries in 600mL) and last 16 hours, filter, with washed with methanol (99%, 2 * 25mL), and in inherent low pressure of 60 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down.
The final composition of the rebaudioside A (27.3g) of pure in fact matter comprises 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebaudioside D and 1.03% rebaudioside B.HPLC does not detect stevia rebaudianum disaccharide glycosides.
Example set C
Table 3: the summation of instance C1-3
Figure S2006800427388D00861
Instance C1
Mix thick matter rebaudioside A (80.37% purity, 5g), ethanol (95%, 15mL), the mixture of methyl alcohol (5mL) and water (3.5mL) and the heating that refluxes last 10 minutes.Under stirring state, settled solution is cooled to 22 ℃ and lasts 16 hours.Filter out the white crystals product, with ethanol: carbinol mixture (5.0mL, 3: 1, v/v) flushing secondary, and in inherent low pressure of 50 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC record＞99%) of 2.6g purifying.
Instance C2
Mix thick matter rebaudioside A (80.37% purity, 5g), ethanol (95%, 15mL), the mixture of methyl alcohol (5mL) and water (4.0mL) and the heating that refluxes last 10 minutes.Under stirring state, settled solution is cooled to 22 ℃ and lasts 16 hours.Filter out the white crystals product, with ethanol: carbinol mixture (5.0mL, 3: 1, v/v) flushing secondary, and in inherent low pressure of 50 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC record＞99%) of 2.3g purifying.
Instance C3
Mix thick matter rebaudioside A (80.37% purity, 5g), ethanol (95%, 16mL), the mixture of methyl alcohol (6mL) and water (2.5mL) and the heating that refluxes last 10 minutes.Settled solution is cooled to 22 ℃ lasts 2 hours.Begin to occur crystal during this time.At room temperature stir the mixture and last 16 hours.Filter out the white crystals product, with ethanol: carbinol mixture (5.0mL, 8: 3, v/v) flushing secondary, and in inherent low pressure of 50 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC record＞98%) of 3.2g purifying.
Instance D
Table 4: the summation of instance D
Figure S2006800427388D00871
Mix thick matter rebaudioside A (80.37% purity, 50g), ethanol (95%, 160mL) and the mixture of water (40mL) and the heating that refluxes last 30 minutes.Then cooling mixture lasts 16-24 hour to encircling temperature.Filter out the white crystals product, with the alcohol flushing secondary (95%, 25mL), and in inherent low pressure of 60 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC records 99.5%) of 19.8g purifying.
Example set E
Table 5: the summation of instance E1-3
? Thick matter rebaudioside A (g) Ethanol (95%) (mL) Organic auxilliary solvent (mL) Water (mL) Methanol slurry (mL) Productive rate (g) HPLC purity (%)
E1 50 160 Methyl alcohol (60) 25 200 12.7 ＞97
E2 50 160 Methyl alcohol (60) 25 300 18.6 ＞97
E3 50 160 Methyl alcohol (60) 25 350 22.2 ＞97
Instance E1
Thick matter rebaudioside A (41% purity, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) and the mixture of water (25mL) under 22 ℃, mix.Go out white product in 5-20 hour intercrystalline.Stirred the mixture again 48 hours.Filter the white crystals product, and with the alcohol flushing secondary (95%, 25mL).Then (99.8%, 200mL) the middle slurries that form last 16 hours to the wet filter block of white crystals product, filter in methyl alcohol; With washed with methanol secondary (99.8%; 25mL), and 60 ℃ in the inherent low pressure of vacuum drying oven (20mm) dry 16-24 hour down, the product (HPLC record＞97%) of 12.7g purifying.
Instance E2
Thick matter rebaudioside A (48% purity, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) and the mixture of water (25mL) under 22 ℃, mix.Go out white product in 3-6 hour intercrystalline.Stirred the mixture again 48 hours.Filter the white crystals product, and with the alcohol flushing secondary (95%, 25mL).Then (99.8%, 300mL) the middle slurries that form last 16 hours to the wet filter block of white crystals product, filter in methyl alcohol; With washed with methanol secondary (99.8%; 25mL), and in inherent low pressure of 60 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC record＞97%) of 18.6g purifying.
Instance E3
Thick matter rebaudioside A (55% purity, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) and the mixture of water (25mL) under 22 ℃, mix.Go out white product in 15-30 minute intercrystalline.Stirred the mixture again 48 hours.Filter the white crystals product, and with the alcohol flushing secondary (95%, 25mL).Then the wet filter block of white crystals product is in methyl alcohol (99.8%; Form slurries 350mL) and last 16 hours; Filter, with washed with methanol secondary alcohol (99.8%, 25mL); And in inherent low pressure of 60 ℃ of vacuum drying ovens (20mm) dry 16-24 hour down, the product (HPLC record＞97%) of 22.2g purifying.
Instance F
Rebaudioside A (HPLC records purity＞97%) solution system is through (12.5g in 50mL, 25% concentration) stirs the mixture under 40 ℃ and reach 5 minutes and make because in the water of second distillation.(Lab-Plant Ltd., WestYorkshire U.K.) spray dry this settled solution and form amorphous rebaudioside A polymorphic immediately via using Lab-Plant to spray drier SD-04 instrument.This solution is injected in the nozzle atomization device drop that under the help of stable nitrogen/air stream, solution atomization is nebulized via the transfusion pump.Under the condition of drying box inherent control temperature (about 90 to about 97 ℃) and control air stream,, obtain dry particle by droplet evaporation moisture content.This dried powder (11-12g, H 2O 6.74%) discharge by drying box continuously, and be collected in the bottle.Solubility under the room temperature in water through be measured as＞35.0%.
Example set G
The sample system that example set G prepares carries out the sense organ criticism according to following flow process (being similar to person mentioned above).In this experiment process, do not swallow any sample.All samples is all spued and is gargled with water and washed the oral cavity after trial test.The sample that when feeling maximum sugariness, spues is immediately gargled with water and to be washed the oral cavity, and detects the speed (" sweet taste continuation ") of sweet taste decline, and notice concentrated on to gargle with water and washed the sweet taste of back in the time of 3 to 4 minutes this moment.After accomplish tasting sample, chew the little biscuit of saline taste and gargle succeeded by water and wash, tasting next sample space before at least 5 minutes.Sweet taste continuation system is marked according to following grade by the personnel of panel of expert of F&B sense organ criticism: 0=does not have the sweet taste continuation; 1=utmost point slight sweet taste continuation; The slight sweet taste continuation of 2=; 3=moderate sweet taste continuation, height sweet taste continuation among the 4=, 5=height sweet taste continuation.
The scoring of it " sweet taste continuation " of the observed sucrose of flow process is defined as 0 thus.The sweet taste continuation of 500ppm REBA control sample is defined as 5.Taste each laboratory sample according to identical flow process, between each sample always at interval time enough to guarantee sensorium's balance once again.In experimentation, allow and encourage to taste once more control sample.
To initial sweet taste and/or sweet taste continuation, between two control groups and interpolation sweet taste improvement property additive, carry out the taste comparative test.
Control sample
REBA is a kind of natural zero calory sweetener, has very clean flavor variations shape wide (that is, only pleasantly sweet), and acceptable sweet taste initial rate, but the continuation of its sugariness is no more than the continuation of carbohydrate sweetening agents significantly.
The assessment prescription changes the influence to the sweet taste continuation of 400ppm REBA (sugariness is a 8g sucrose) in citric acid/potassium citrate constituent (being equivalent to be dissolved in low card lemon lime beverage).The sweet taste continuation scoring of this solution is 5.
8g sugar is dissolved in the 100mL citrate buffer.The sweet taste continuation scoring of this control sample is 0.
Following instance G1-51 specifies the rebaudioside A of the specific system according to the present invention and the composition of sweet taste improvement property constituent:
Instance G1
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 1,250ppm trehalose base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance G2
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 10,000ppm FOS (55%) base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.
Instance G3
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 200ppm Arabic gum (acacia senegal) base soln mixing therewith.The sweet taste continuation scoring of this solution is 3.
Instance G4
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2,500ppm beta-schardinger dextrin-base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.
Instance G5
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 5,000ppm glycerine base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.
Instance G6
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2,500ppm Fibersol-2 base soln therewith mixes.The sweet taste continuation scoring of this solution is 1.
Instance G7
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 125ppm collagen (unforseen gelatin) base soln mixing therewith.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G8
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2,000ppm collagen (unforseen gelatin) base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G9
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 10,000ppm D-Tagatose base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance G10
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 150ppm sodium chloride.The sweet taste continuation scoring of this solution is 3.
Instance G11
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 150ppm potassium chloride.The sweet taste continuation scoring of this solution is 3.
Instance G12
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 300ppm potassium dihydrogen phosphate.The sweet taste continuation scoring of this solution is 3.
Instance G13
500ppm REBA is dissolved in (carbon-treated) water that 1 liter of carbon handled, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow with 10 000ppm to 20,000ppm KH 2PO 4Base soln mixes therewith.The sweet taste continuation scoring of this solution is 2.
Instance G14
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 500ppm gluconic acid sodium salt.The sweet taste continuation scoring of this solution is 4.
Instance G15
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 125-500ppm potassium tartrate monohydrate.The sweet taste continuation scoring of this solution is 3.
Instance G16
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 500ppm sodium tartrate dihydrate.The sweet taste continuation scoring of this solution is 2.
Instance G17
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 310-1,250ppm glucoheptonic acid sodium salt base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance G18
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 250-500ppm L-sodium lactate.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G19
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 1,000ppm L-sodium lactate base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G20
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 600-800ppm malic acid.The sweet taste continuation scoring of this solution is 3.
Instance G21
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 500ppm hydroxycitric acid.The sweet taste continuation scoring of this solution is 3.
Instance G22
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 500ppm salicylic acid.The sweet taste continuation scoring of this solution is 3.
Instance G23
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 1,000ppm salicylic acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance G24
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 112ppm caffeic acid.The sweet taste continuation scoring of this solution is 1.
Instance G25
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 250ppm butanedioic acid.The sweet taste continuation scoring of this solution is 3.
Instance G26
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Follow citric acid/malic acid base soln mixing therewith with 80: 20 (wt/wt) ratios.The sweet taste continuation scoring of this solution is 4.
Instance G27
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 125ppm 2,4-dihydroxy-benzoic acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance G28
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 250ppm 2,4-dihydroxy-benzoic acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 1.
Instance G29
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 100ppm D/L alanine.The sweet taste continuation scoring of this solution is 3.
Instance G30
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 100ppm theanine.The sweet taste continuation scoring of this solution is 1.
Instance G31
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 5,000ppm to 10,000ppm glycine base soln therewith mix.The sweet taste continuation scoring of this solution is 3.
Instance G32
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2,500ppm creatine base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G33
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 620ppm to 5,000ppm L-serine base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G34
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 1,250ppm to 2,500ppm gucosamine hydrochloride base soln therewith mix.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G35
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2,500ppm to 5,000ppm taurine base soln therewith mix.The sweet taste continuation scoring of this solution is 3.
Instance G36
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Follow 1,000ppm to 2,000ppm polypropylene glycol alginate esters (PGA) base soln is therewith mixed.The sweet taste continuation scoring of this solution is 5.Find that this concoction has the taste characteristic like sugar.
Instance G37
Prepare two kinds of solution.In each solution, 400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 78ppm to 156ppm and 1,250ppm solubility rice protein mixes with other base soln.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G38
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 312ppm to 625ppm solubility rice protein.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G39
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 25ppm aurantiin.The sweet taste continuation scoring of this solution is 2.
Instance G40
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 1.2ppm quinine.The sweet taste continuation scoring of this solution is 4.
Instance G41
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Follow rutin sophorin Sanmelin with the 125ppm enzyme modification TMAO (San-Ei Gen F.F.I., Inc., Osaka, Japan) base soln mixes therewith.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance G42
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Follow rutin sophorin Sanmelin with the 250ppm enzyme modification TMAO (San-Ei Gen F.F.I., Inc., Osaka, Japan) base soln mixes therewith.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G43
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 1.2ppm viridiflorol.The sweet taste continuation scoring of this solution is 2.
Instance G44
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with the base soln mixing therewith of 625ppm grape skin extract.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance G45
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 625ppm Symrise TMNatural Flavor Mask for Sweeteners, 164126 (Symrise TM, Holzminden, Germany) base soln mixes therewith.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance G46
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Follow with 1 250ppm to 2,500ppm Symrise TMNatural Flavor Mask forSweetener 164126 (Symrise TM, Holzminden, Germany) base soln mixes therewith.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance G47
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2ppm Natural Advantage TMBitterness Blocker 9 (Natural Advantage, Freehold, New Jersey, U.S.A.) base soln mixes therewith.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance G48
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 1ppm to 2ppm Natural Advantage TMBitterness Blocker 2 (NaturalAdvantage, Freehold, New Jersey, U.S.A.) base soln mixes therewith.The sweet taste continuation scoring of this solution is 2.
Instance G49
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 2ppm Natural Advantage TMBitterness Blocker 1 (Natural Advantage, Freehold, New Jersey, U.S.A.) base soln mixes therewith.The sweet taste continuation scoring of this solution is 3.
Instance G50
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 4ppm to 8ppm Natural Advantage TMBitterness Blocker 10 (NaturalAdvantage, Freehold, New Jersey, U.S.A.) base soln mixes therewith.The sweet taste continuation scoring of this solution is 2.
Instance G51
400ppm REBA is dissolved in citric acid/potassium citrate constituent (be equal to and be dissolved in the low card lemon lime beverage).Then with 25ppm AMP base soln mixing therewith.The sweet taste continuation scoring of this solution is 3.
Example set H
Sweet taste improvement property constituent mixes with REBA solution to detect its influence to the sweet taste continuation.Screening initial sample, or its various dilute samples, below are called " near limit value concentration (near-threshold concentration) " to identify the by chance concentration on limit value.Assess nearly limit value additive concentration, high additive concentration (being decided by peculiar smell intensity) that 6-to 100-is doubly high, and medium additive concentration (median between nearly limit value concentration and high additive concentration) to detect influence to the sweet taste continuation of REBA solution.
Be adjusted to pH2.5 with phosphoric acid or be adjusted under the situation of pH3.1 with citric acid and potassium citrate, preparation in the formed concoction of phosphoric acid solution (75%), is added the additive of 3 kinds of concentration by 500ppm REBA afterwards.
Then assess the sweet taste continuation of REBA solution according to the flow process of the said sense organ criticism of example set G.
Control group
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%) up to the pH value between pH2.4 and 2.5.The sweet taste continuation scoring of this control sample is 5.
10g sugar is dissolved in the 100mL carbon treated water, and add phosphoric acid (75%) up to the pH value between pH2.4 and 2.5.The sweet taste continuation scoring of this control sample is 0.
Following instance H1-41 specifies the rebaudioside A of the specific system according to the present invention and the composition of sweet taste improvement property constituent:
Instance H1
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm D-fructose base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H2
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 1,000ppm FOS (55%) base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H3
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm D-fructose base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Instance H4
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 450ppm KCl and 680ppm KH 2PO 4Base soln mixes therewith.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H5
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 250ppm to 2,500ppm Potassium Benzoate base soln therewith mixes.The sweet taste continuation scoring of this solution is 4.
Instance H6
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with the base soln mixing therewith of 150ppm to 200ppm malic acid.The sweet taste continuation scoring of this solution is 3.
Instance H7
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with the base soln mixing therewith of 50ppm to 200ppm citric acid.The sweet taste continuation scoring of this solution is 3.
Instance H8
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 1,171ppm citric acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.
Instance H9
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 50ppm to 1,400ppm adipic acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H10
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 1,400ppm adipic acid base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H11
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow 6.2mM phosphoric acid base soln mixing therewith with 608ppm.The sweet taste continuation scoring of this solution is 1.
Instance H12
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow 6.8mM phosphoric acid base soln mixing therewith with 666ppm.The sweet taste continuation scoring of this solution is 1.
Instance H13
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 500ppm to 2,000ppm Potassium Benzoate base soln therewith mixes.The sweet taste continuation scoring of this solution is 4.
Instance H14
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm L-butyrine base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H15
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm 4-hydroxyl-L-proline base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H16
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm L-glutamine base soln therewith mixes.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H17
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 15,000ppm glycine base soln therewith mixes.The sweet taste continuation scoring of this solution is 1.Find that this concoction has the taste characteristic like sugar.
Instance H18
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.5.Find that this concoction has the taste characteristic like sugar.
Instance H19
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 7,000ppm glycine base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H20
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm L-alanine base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H21
Prepare two kinds of solution.In each solution, 500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow 2,500ppm and 7,000ppm to 10,000ppm L-alanine mixes with other base soln.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H22
Prepare two kinds of solution.In each solution, 500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow 2,500ppm and 10, the 000ppm Beta-alanine mixes with other base soln.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H23
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm Beta-alanine base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H24
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 5,000ppm glycine and 2,500ppm L-alanine base soln therewith mix.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H25
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 3,750ppm L-alanine base soln therewith mix.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H26
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 7,500ppm L-alanyl-L-glutamine base soln therewith mixes.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H27
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow with 15 000ppm glycine and 375ppmKAl (SO 4) 212H 2O (alum) base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H28
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 1,500ppm urea and 84ppm sodium chloride base soln therewith mix.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H29
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 60ppm to 90ppm gather-the base soln mixing therewith of L-α-lysine.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H30
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 10ppm gather-the base soln mixing therewith of L-ε-lysine.The sweet taste continuation scoring of this solution is 3.Find that this concoction has the taste characteristic like sugar.
Instance H31
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 119ppm potassium chloride base soln therewith mix.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H32
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 15,000ppm glycine and 239ppm potassium chloride base soln therewith mix.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H33
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 238ppm sodium chloride base soln therewith mix.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H34
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine, 43ppm NaCl and 51ppm KCl base soln therewith mix.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H35
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 15,000ppm glycine and 501ppm gluconic acid sodium salt base soln therewith mix.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H36
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 2,500ppm L-alanine and 5,000ppm fructose base soln therewith mix.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H37
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 3,750ppm glycine and 35,000ppm erythritol base soln therewith mix.The sweet taste continuation scoring of this solution is 2.Find that this concoction has the taste characteristic like sugar.
Instance H38
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow with 35 000ppm erythritol, 3,750ppm glycine, 450ppm KCl, 680ppm KH 2PO 4, and 1,175ppm Choline Chloride base soln therewith mixes.The sweet taste continuation scoring of this solution is 1.Find that this concoction has the taste characteristic like sugar.
Instance H39
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 2,500ppm L-alanine, 5,000ppm fructose and 35,000ppm erythritol base soln therewith mix.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H40
500ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Follow with 35 000ppm erythritol, 3,750ppm glycine, 450ppm KCl and 680ppm KH 2PO 4Base soln mixes therewith.The sweet taste continuation scoring of this solution is 4.Find that this concoction has the taste characteristic like sugar.
Instance H41
360ppm REBA is dissolved in 1 liter of carbon treated water, and add phosphoric acid (75%, 0.43ml) up to the pH value between pH2.4 and 2.5.Then with 400ppm Fibergum and 35,000ppm erythritol base soln therewith mixes.The sweet taste continuation scoring of this solution is 2.
Though described the present invention's specific system, what must understand is, is familiar with this technological personage after the above content of understanding, can understand various alternative body, variant and the equivalents of above-mentioned system immediately.Therefore, the present invention's scope should be confirmed as the scope of following claim and all equivalents thereof.

Claims (32)

1. functional sweetener constituent, it comprises at least a functional component, rebaudioside A and erythritol, said rebaudioside A have in the steviol glycoside mixture with dry weight basis greater than 80% purity, wherein:
The weight ratio of said rebaudioside A and erythritol is 1: 4 to 1: 800;
Said at least a functional component comprises at least a mineral matter.
2. functional sweetener constituent according to claim 1, wherein said rebaudioside A have with dry weight basis greater than 95% purity.
3. functional sweetener constituent according to claim 1, the amount of wherein said erythritol are 5,000ppm to 40,000ppm.
4. functional sweetener constituent according to claim 1, the amount of wherein said erythritol are 10,000ppm to 35,000ppm.
5. functional sweetener constituent according to claim 1, the weight ratio of wherein said rebaudioside A and erythritol is 1: 20 to 1: 600.
6. functional sweetener constituent according to claim 1, the weight ratio of wherein said rebaudioside A and erythritol is 1: 50 to 1: 300.
7. functional sweetener constituent according to claim 1, the weight ratio of wherein said rebaudioside A and erythritol is 1: 75 to 1: 150.
8. functional sweetener constituent according to claim 1 further comprises sweet taste improvement property organic acid.
9. functional sweetener constituent according to claim 8, wherein said sweet taste improvement property organic acid is selected from by lactic acid, citric acid, malic acid, tartaric acid and its group of forming.
10. functional sweetener constituent according to claim 8, wherein said sweet taste improvement property organic acid amount is 500ppm to 2,500ppm.
11. according to the described functional sweetener constituent of the arbitrary claim of claim 1-10, wherein said at least a mineral matter is selected from by calcium, chlorine, magnesium, phosphorus, potassium, sodium, sulphur, chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, iodine, bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, vanadium and its group of forming.
12. a functional beverage that comprises the described functional sweetener constituent of the arbitrary claim of claim 1-10, wherein said functional beverage is selected from noncarbonated beverage products or soda.
13. the constituent of a functional sweetening; But it comprises the constituent and the functional sweetener constituent of at least a sweetening; Wherein said functional sweetener constituent comprises functional component; Rebaudioside A and erythritol, said rebaudioside A have in the steviol glycoside mixture with dry weight basis greater than 80% purity, wherein:
The weight ratio of said rebaudioside A and erythritol is 1: 4 to 1: 800;
Said at least a functional component comprises at least a mineral matter.
14. the constituent of functional sweetening according to claim 13, wherein said rebaudioside A have with dry weight basis greater than 95% purity.
15. the constituent of functional sweetening according to claim 13, the amount of wherein said erythritol are 5,000ppm to 40,000ppm.
16. the constituent of functional sweetening according to claim 13, wherein said erythritol amount is 10,000ppm to 35,000ppm.
17. the constituent of functional sweetening according to claim 13, the weight ratio of wherein said rebaudioside A and erythritol is 1: 20 to 1: 600.
18. the constituent of functional sweetening according to claim 13, the weight ratio of wherein said rebaudioside A and erythritol is 1: 50 to 1: 300.
19. the constituent of functional sweetening according to claim 13, the weight ratio of wherein said rebaudioside A and erythritol is 1: 75 to 1: 150.
20. the constituent of functional sweetening according to claim 13 further comprises sweet taste improvement property organic acid.
21. the constituent of functional sweetening according to claim 20, wherein said sweet taste improvement property organic acid is selected from by lactic acid, citric acid, malic acid, tartaric acid and its group of forming.
22. the constituent of functional sweetening according to claim 20, the amount of wherein said sweet taste improvement property organic acid in said functional sweetener constituent is 500ppm to 2,500ppm.
23. according to the constituent of the described functional sweetening of the arbitrary claim of claim 13-22, wherein said at least a mineral matter is selected from by calcium, chlorine, magnesium, phosphorus, potassium, sodium, sulphur, chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, iodine, bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, vanadium and its group of forming.
24. the constituent of functional sweetening according to claim 13, but the constituent of wherein said sweetening is a beverage, and this beverage is selected from noncarbonated beverage products or soda.
25. functional sweetener constituent according to claim 1, wherein said rebaudioside A have with dry weight basis greater than 90% purity.
26. functional sweetener constituent according to claim 1, the amount of wherein said erythritol are 400ppm to 80,000ppm.
27. the constituent of functional sweetening according to claim 13, wherein said rebaudioside A have with dry weight basis greater than 90% purity.
28. the constituent of functional sweetening according to claim 13, the amount of wherein said erythritol are 400ppm to 80,000ppm.
29. functional sweetener constituent according to claim 1; Further comprise at least a sweet taste improvement property constituent; This sweet taste improvement property constituent is selected from carbohydrate, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, organic acid, inorganic acid, organic salt; Inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein, protein hydrolysate, surfactant, emulsifying agent, flavonoids, alcohol, synthetic sweetener and their mixture.
30. the constituent of functional sweetening according to claim 13; Further comprise at least a sweet taste improvement property constituent; This sweet taste improvement property constituent is selected from carbohydrate, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, organic acid, inorganic acid, organic salt; Inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein, protein hydrolysate, surfactant, emulsifying agent, flavonoids, alcohol, synthetic sweetener and their mixture.
31. the constituent of functional sweetening according to claim 24, wherein said noncarbonated beverage products are selected from the group of being made up of the water of the beverage of fruit flavor beverage, fruits, vegetables-containing beverage, tea, coffee, milk beverage, sports drink, energy drink and seasoning.
32. the constituent of functional sweetening according to claim 24, wherein said soda is selected from cola or sarsaparilla.
CN2006800427388A 2005-11-23 2006-11-17 High-potency sweetener composition with mineral and compositions sweetened therewith Expired - Fee Related CN101309602B (en)

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US80521606P 2006-06-19 2006-06-19
US80520906P 2006-06-19 2006-06-19
US60/805,209 2006-06-19
US60/805,216 2006-06-19
US11/556,058 US9144251B2 (en) 2005-11-23 2006-11-02 High-potency sweetener composition with mineral and compositions sweetened therewith
US11/556,058 2006-11-02
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CN200680043752XA Expired - Fee Related CN101312662B (en) 2005-11-23 2006-11-17 High-potency sweetener composition with antioxidant and compositions sweetened therewith
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