CN102264235A - 用甲基黄嘌呤类强化的食品产品 - Google Patents
用甲基黄嘌呤类强化的食品产品 Download PDFInfo
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- CN102264235A CN102264235A CN2009801529611A CN200980152961A CN102264235A CN 102264235 A CN102264235 A CN 102264235A CN 2009801529611 A CN2009801529611 A CN 2009801529611A CN 200980152961 A CN200980152961 A CN 200980152961A CN 102264235 A CN102264235 A CN 102264235A
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- food product
- caffeine
- theobromine
- methyl xanthine
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- 238000000034 method Methods 0.000 claims abstract description 28
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 191
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 claims description 176
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Classifications
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- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
提供了用一种或多种甲基黄嘌呤类强化的食品产品。所述食品产品含有总量为100到3000毫克/单元量所述食品产品的甲基黄嘌呤类,并且进一步含有聚合多酚化合物,所述聚合多酚化合物具有等于或高于500克/摩尔的分子量并且其与所述一种或多种甲基黄嘌呤类络合,其中所述聚合多酚化合物与所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10。还提供了用于制备这种食品产品的方法。
Description
本发明涉及已用一种或多种甲基黄嘌呤类例如可可碱和/或咖啡因强化的(enriched)食品产品。本发明还涉及用于制备这种食品产品的方法和它们的用途。
黄嘌呤类属于生物碱类群。黄嘌呤类的衍生物通常由于它们的效果而用作温和的兴奋剂和用作支气管扩张剂,特别地用于治疗哮喘症状。甲基化的黄嘌呤衍生物(甲基黄嘌呤类)包括咖啡因、副黄嘌呤、茶碱、可可碱和1,3,9-三甲基黄嘌呤。已知这些化合物当被摄食时会影响情绪(mood),并且此外具有其它有益效果如改善的大脑功能、更高的清醒度和食欲抑制。因此,为了在作为食品产品的成分而被消费时实现这些化合物的有益效果,希望用甲基黄嘌呤类强化食品产品。
咖啡因是食品产品如茶和咖啡以及巧克力的众所周知的组分。可可碱在可可中天然存在(以约2wt%的浓度),并且也存在于巧克力中,特别是黑巧克力中。茶碱以少量天然存在于茶中。一些食品产品每单元量份的典型的咖啡因浓度为从牛奶巧克力中的约8mg到一杯咖啡中的约150mg。每单元量份巧克力的可可碱量为约60到180mg。通常,可可碱和咖啡因的浓度在这些化合物的各种天然来源中变化很大。
当为了通过消费这些食品而呈现这些化合物的积极效果而使用甲基化黄嘌呤类强化食品产品时,这些化合物可能增加所述食品产品的苦味,这对于许多消费者来说是不受欢迎的。咖啡因和可可碱是因为它们的苦味而为人们所知的化合物。因此,许多公司和机构致力于开发含有苦味化合物如甲基黄嘌呤类而不具有苦味味道状况(taste
profile)的食品。
EP
416 718 A1公开了含有作为味道改良剂(例如为了减少咖啡的苦味)的单宁的食品组合物。公开了几种单宁来源。待被应用到一些食品产品中的单宁的浓度如下:咖啡:基于咖啡重量为0.01到0.2wt%。可以以任何方式加入单宁。茶(绿茶、红茶和其它):基于茶的重量为0.004到1wt%。可可:基于可可的重量为0.001到1wt%。巧克力:基于巧克力的重量为0.01到1wt%。单宁可以与其它材料例如可可块、糖、可可脂和可可油同时添加到巧克力中。当以比所述量低的量将单宁加入这些食品产品时,观察不到对苦味的效果。当以比所述量高的量添加单宁时,单宁本身的涩味变得明显。
GB
758,712公开了可以通过单宁的添加处理咖啡豆,以将过量的咖啡因沉淀成为咖啡因的单宁酸盐,并从而在咖啡冲泡后中和咖啡因的效果。
US
4,315,036公开了用于除去茶提取物的咖啡因的方法,所述茶提取物含有咖啡因和能够与咖啡因络合的单宁类,所述方法包括:(a)充分冷却所述提取物以形成(i)含有所述冷却的提取物的冷水可溶组分的含水可溶相,包括部分咖啡因,和(ii)含有单宁类与另一部分咖啡因的冷水不可溶络合物的不溶相;(b)将所述可溶相从所述不溶相分离;(c)处理所述不溶相以从其中除去咖啡因;(d)将脱咖啡因的单宁类加入所述可溶相;和(e)重复步骤(a)到(d),直到达到所希望的脱咖啡因程度。
EP1
856 988 A1公开了一些能够掩盖苦味和涩味味调的类黄酮加成产物(例如用还原糖C-糖基化的类黄酮)。这些化合物可以在食品产品中使用。一个实例显示与约10 ppm 8-C-糖基化的儿茶素结合的可可碱(600 ppm)的苦味强度没有降低,但是与纯可可碱相比品尝者感受到苦味感知的延迟。在另一实例中,将各种化合物加入可可碱(3mmol/升的浓度)。(-)-儿茶素-8-C-β-D-吡喃葡萄糖苷的添加(以2.2、22.2或222微摩尔/升的浓度)导致更少苦味、更柔和和更令人愉快的味道。(+)-儿茶素(以2.2、22.2或222微摩尔/升的浓度)或(+)-表儿茶素(以2.2、22.2或222微摩尔/升的浓度)到可可碱的添加没有导致苦味的减少,但导致更类似可可的苦味。儿茶素和表儿茶素都是单体多酚化合物。
WO
01/11988涉及通过聚合多酚材料的添加改变和改善食品和饮料,所述聚合多酚材料包括聚合的原花色素。在该文中,聚合意味着所述化合物含有多于七个多酚重复单元。采用的基于原花色素的聚合物材料属于缩合单宁类。通过聚原花色素的添加能够增强咖啡因的苦味。
JP10004919公开了具有减少的苦味并含有儿茶素的食品和饮料,其包含原花色素聚合物、咖啡因和环糊精例如β-环糊精。在绿茶叶发酵的过程中产生原花色素聚合物,和儿茶素类例如表儿茶酸、表没食子儿茶素(epigallocatechin)、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯(epigallocatechin gallate)形成聚合物。通过咖啡因在活性炭上的吸附将咖啡因从绿茶提取物除去。
已经公开环糊精作为可以减少各种食物成分的苦味的化合物,例如Szejtli(Stärke 34,1982,p.379-385),JP 8-298930 A2,US
4,904,773,WO 2007/122251,WO 99/42111,Wei等(Spectrochimica Acta part A 59(2003)2697-2703),US 3,528,829,JP
2004 057153。
US
2001/0008891公开了含有具有血小板聚集抑制活性的黄嘌呤和儿茶素的药物组合物。该文献没有提到食品产品或苦味。
现有技术中采用的方法可能不足以减小用甲基黄嘌呤类例如可可碱和/或咖啡因强化的食品产品的苦味。相应地,本发明的目的是提供含有有效量的一种或多种甲基黄嘌呤类并且不具有这些化合物的负面味道属性(特别地是苦味)的食品产品。为了获得甲基黄嘌呤类例如咖啡因和/或可可碱的积极效果,需要用所述甲基黄嘌呤类强化所述食品产品。本发明的另一目的是提供在消费期间和之后改善消费者情绪的食品产品。
我们现在已经发现可以通过制备甲基化黄嘌呤类(methylxanthines)与络合试剂的一种或多种络合物达到这些目的,其中所述络合试剂含有具有等于或高于500克/摩尔的分子量的聚合多酚化合物(polymeric
polyphenol compounds)。在将这些络合物混合到所述食品产品中之前,制备与甲基化黄嘌呤类的络合物,由此用一种或多种甲基黄嘌呤类强化所述食品产品。这些络合物没有苦味,因此能够制备用所述一种或多种甲基黄嘌呤类强化的食品产品,与含有未络合甲基黄嘌呤类的食品产品相比其没有苦味,或至少苦味大大减小。这导致更好的味道,更吸引人的食品产品,具有甲基黄嘌呤类的功能益处。而且,所述络合物不但减小了由所述甲基黄嘌呤引起的苦味,还减小了由聚合多酚引起的任何苦味和/或涩味。
因此,在第一方面,本发明提供了用一种或多种甲基黄嘌呤类强化的食品产品,每单元量的所述食品产品含有总量为100到3000毫克的甲基黄嘌呤类,其进一步含有具有等于或高于500克/摩尔的分子量并且与所述一种或多种甲基黄嘌呤类络合的聚合多酚化合物,其中所述聚合多酚化合物与所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10。
在第二方面中,本发明提供了用一种或多种甲基黄嘌呤类强化食品产品的方法,其包括以下步骤:
a)将一种或多种甲基黄嘌呤类溶解在含水介质中;
b)在2到7的pH将具有等于或高于500克/摩尔分子量的聚合多酚化合物溶解在含水介质中;
c)混合来自步骤a和b的产物,以形成沉淀;
d)将来自步骤c的产物加入食品产品。
在本发明的第三方面中,提供了根据本发明第一方面的食品产品用于改善消费所述食品产品的人的情绪的用途。
具体实施方案
除非另外说明,否则本文提到的所有百分数都是在整个组合物的基础上按重量计算。缩写“wt%”应该理解为按整个组合物重量的%。
在本发明的上下文中,用一种或多种甲基黄嘌呤类强化食品产品意味着相对于天然存在于所述食品产品中的所述甲基黄嘌呤类,这些化合物的浓度被增大。这种强化可以通过加入一种或多种甲基黄嘌呤类完成。所述添加可以通过纯净形式的一种或多种甲基黄嘌呤类(作为化学化合物)完成。所述化合物的来源可以是合成,或其可以从天然来源提取或浓缩。另一种用于食品产品强化的方法是通过添加这样的组合物:其天然含有一种或多种甲基黄嘌呤类并且关于所述甲基黄嘌呤类已经通过加工步骤进行浓缩。这方面的一个例子是含有咖啡因的咖啡提取物,其可以添加到可可饮料中,从而制造用咖啡因强化的可可饮料。可以将此类浓缩的组合物加入任何适合的食品产品,导致用甲基黄嘌呤类强化食品产品。
强化可以导致食品产品中所述被强化化合物的浓度的比天然存在的高5%或10%。其还可导致是天然浓度的两倍或三倍的浓度,并且甚至其可比这些浓度更高。
甲基黄嘌呤类
根据本发明的食品产品被用一种或多种甲基黄嘌呤类强化,并且每单元量的所述食品产品含有总量为100到3000毫克的甲基黄嘌呤类。优选地,所述甲基黄嘌呤选自由咖啡因、可可碱(theobromine)、茶碱(theophylline)、副黄嘌呤(paraxanthine)和1,3,9-三甲基黄嘌呤(isocaffeine)组成的组中的一种或多种。一些相关化合物的分子结构如下。
咖啡因(C8H10N4O2, MW
= 194.19, 同义词: 1,3,7-三甲基黄嘌呤):
可可碱(C7H8N4O2,
MW = 180.16, 同义词: 2,6-二羟基-3,7-二甲基嘌呤和3,7-二甲基黄嘌呤):
茶碱(C7H8N4O2,
MW = 180.16, 同义词: 1,3-二甲基黄嘌呤; 2,6二羟基-1,3-二甲基嘌呤;和3,7-二氢-1,3-二甲基-1H-嘌呤-2,6-二酮):
副黄嘌呤(C7H8N4O2,
MW = 180.16, 同义词1,7-二甲基黄嘌呤; 1,7二甲基-1H-嘌呤-2,6-二酮; 2,6-二羟基-1,7-二甲基嘌呤)
1,3,9-三甲基黄嘌呤(C8H10N4O2,
MW = 194.19, 同义词: 1,3,9-三甲基黄嘌呤; 2,6-二羟基-1,3,9-三甲基嘌呤;
本文中使用的术语“甲基黄嘌呤类”包括但不限于各个化合物1-甲基黄嘌呤、3-甲基黄嘌呤、7-甲基黄嘌呤和9-甲基黄嘌呤。这些化合物都具有结构式C6H6N4O2,并且Mw=166.14:
1-甲基黄嘌呤
3-甲基黄嘌呤
7-甲基黄嘌呤
9-甲基黄嘌呤
所选范围的食品产品的典型咖啡因含量在下表1中给出。
表1
Zoumas等报告了巧克力产品的可可碱和咖啡因含量(Journal of Food
Science,vol. 45, March 1980, p. 314-316)。所述量在下表中示出。
表2
产品 | 可可碱含量 | 可可碱的量/份 | 咖啡因含量 | 咖啡因的量/份 |
22个巧克力浆样品的平均 | 1.22% | 0.21% | ||
商业可可 (平均) | 1.89% | 0.21% | ||
甜巧克力 (平均) | 0.46% | 180 mg/40 g | 0.07% | 28 mg/40 g |
牛奶巧克力 (平均) | 0.15% | 60 mg/40 g | 0.02% | 8 mg/40 g |
热可可(巧克力)饮料(平均) | 65 mg/147 mL | 4 mg/147 mL | ||
巧克力奶(来自各种可可-糖混合物) | 58 mg/237 mL | 5 mg/237 mL |
在检测的产品类别中的不同试样中可可碱和咖啡因浓度变化很大。而且,在不同的巧克力浆(chocolate
liquor)中可可碱对咖啡因的比值在2.5:1到23:1大幅度变化。
Craig等(Journal of Food Science,vol.
49,January 1984,p.302-303)还报道了可可产品中咖啡因和可可碱的浓度。在可可饮料中平均可可碱和咖啡因浓度分别为0.23mg/g和0.011mg/g。每150mL份,这分别是约34.5mg和1.65mg可可碱和咖啡因。在巧克力冰激凌中,他们报道可可碱和咖啡因的浓度分别为0.62mg/g和0.032mg/g,即每100g分别含有62mg和3.2mg可可碱和咖啡因。
尽管是痕量(~1mg/L),但茶碱天然存在于茶中。
本发明的甲基黄嘌呤类的来源可以是任何天然或合成来源。加入所述被强化的食品产品的甲基黄嘌呤可以是源自合成来源的甲基黄嘌呤,并因此几乎是纯净形式。例如咖啡因和可可碱可以以纯净形式购买。所述甲基黄嘌呤还可以源自天然来源,例如含有相对高浓度的甲基黄嘌呤类如咖啡因和可可碱的可可提取物。所述甲基黄嘌呤类的任何其它来源也是适合的。
聚合多酚化合物
不希望被理论束缚,通过具有等于或高于500克/摩尔的分子量的聚合多酚化合物的添加,由于所述甲基黄嘌呤类例如咖啡因和/或可可碱与所述聚合多酚化合物之间的相互作用,将理解的是与甲基黄嘌呤形成络合物。具有至少500克/摩尔的分子量的聚合多酚的使用导致典型地从溶液沉淀的络合物。
如本文中使用的那样,术语“络合物”是指至少两个分子的非共价缔合。络合可以通过1H-NMR检测;多酚和/或甲基黄嘌呤的化学位移由于络合物形成而改变。如果所述络合物沉淀,甲基黄嘌呤和聚合多酚峰可能变得通过高分辨1H-NMR无法检测。但是,沉淀的络合物通常可以通过添加适当的溶剂而被解离(例如溶剂二甲基亚砜,DMSO),在这种情况下各个组分再次变得为高分辨1H-NMR可见。
适合用于本发明的所述聚合多酚化合物定义为含有多个与芳香基团连接的羟基基团并具有等于或高于500克/摩尔的分子量的化合物。在本发明的上下文中,术语聚合多酚化合物包含低聚和聚合多酚化合物。优选地,所述聚合多酚化合物的分子量高于700克/摩尔,更优选高于1000克/摩尔,最优选高于1500克/摩尔。
术语“芳香基团”包括芳香烃基团和/或杂环芳香基团。杂环芳香基团包括含有氧、氮或硫的那些(例如衍生自呋喃、吡唑或噻唑的那些基团)。芳香基团可以是单环的(例如在苯中)、双环的(例如在萘中)、或多环的(例如在蒽中)。单环的芳香基团包括五元环(例如衍生自吡咯的那些)或六元环(例如衍生自吡啶的那些)。所述芳香基团可以包含含有共享它们的连接键的环的稠合芳香基团。术语多酚还包括糖苷多酚(glycosidic
polyphenols)和/或它们的衍生物(例如酸、酯和/或醚)。还包括游离的和各种酯化的、醚化的和糖基化(glycosylated)形式的多酚的任何组合。
所述多酚可以是天然来源(例如来自绿茶、红茶、酒石榴(wine
pomegranates)、李子/李干(plums/prunes)、樱桃、浆果(berries)或可可/巧克力),或是合成来源,或它们的混合物。通过术语聚合多酚化合物,我们包括以下作为用于本发明的例子:单宁酸(tannic
acid)、缩合单宁类(condensed tannins)、可水解单宁类(hydrolysable tannins)、木质素类(lignins)、类黄酮(flavonoids)、原花色素类(proanthocyanidins)(或无色花色素类(leucoanthocyanidins))、原花青素类(procyanidins)、茶黄素类(theaflavins)、茶玉红精(thearubigins)、茶多酚(例如茶双没食子儿茶素(theasinensin)、没食子酰乌龙茶茶氨酸(galloyl
oolongtheanin)、茶典烷酸酯(theaflavates)和双茶典烷酸酯(bistheaflavates))、可可(cocoa)和酒多酚(wine
polyphenols)。
化合物的以下例子可以结合以形成具有等于或高于500克/摩尔的分子量的分子,并因此可适合用于本发明。以下物质(的混合物)的聚合物或低聚物:多巴胺、肾上腺素(epinephrine)(肾上腺素(adrenaline))、去甲肾上腺素(norepinephrine)(去甲肾上腺素(noradrenaline))、沙丁胺醇、姜黄素和/或它的衍生物、迷迭香酸和/或它的衍生物、非洲豆蔻醇和它的衍生物、羟基酪醇、水飞蓟素、香豆素和/或它的衍生物、七叶内酯、东莨菪内酯、木酚素类 (包括芝麻酚、芝麻素、芝麻酚林或它们的混合物)、卡诺醇、橄榄苦苷、泛醇、酚酞、红花素、多孔菌酸、黑毛桩菇霉素、bovichinon-3、银桦素A、银桦素B、银桦素D、紫草素、紫草醌、茜素、羟基茜草素、假红紫素、甲基异茜草素、茜草酸、二羟基蒽二酮、檄树素、大黄素、芦荟大黄素、大黄酚、胭脂酮酸、胭脂红酸、鞣花酸、棘色素、紫草素、金丝桃素、大黄根酸、甜菜素、异甜菜素、咖啡酰基酒石酸、绿原酸、紫丁香酸、龙胆酸、咖啡酸、酒花酸类(包括蛇麻烯、蛇麻酮、合蛇麻酮或它们的混合物)、木兰醇、和厚朴酚、双酚类, 二间苯二酚硫醚、硫双二氯酚、2,2'-亚甲双(6-溴-4-氯苯酚)、二羟苯酮、亚甲基二苯并三唑4-叔辛基苯酚、双-乙基己氧基苯酚甲氧基苯基三嗪、黄酮类(例如芹菜苷配基、毛地黄黄酮、黄岑苷), 黄酮醇类(例如槲皮素、甘丙氨菌素、堪非醇、杨梅酮、非瑟酮、异鼠李素、藿香黄酮醇、甲基鼠李素、芸香苷、羟乙基芦丁)、黄烷酮类 (例如橙皮素、柚配基、圣草酚)、3-羟基黄烷酮类(例如二氢槲皮素、二氢山萘酚)、异黄酮类(例如染料木黄酮、大豆黄酮、黄豆黄素)、花青素、翠雀素、锦葵色素、天竺葵色素、芍药花青素、矮牵牛配基、白藜芦醇、苯丙素类、花色素类、花青素类、地榆素、rhoipteleanin、psiguavin、jolkininin、yunnaneic acid、脱氢茶双没食子儿茶素(dehydrotheasinensin)、茶双没食子儿茶素醌(theasinensin
quinone)、茶掊灵(epitheaflagallin)、羟基茶黄素(hydroxytheaflavin)、proepitheaflagallin、双黄酮类(biflavonoids)。
合成多酚包括线型(开放链)和环状多酚以及低聚物(见例如Handique
JG, Baruah JB, ‘Polyphenolic
compounds: an overview’, React. &
Funct. Polym., 2002, 52(3), p. 163-188)。
术语“单宁(tannin)”广泛应用于含有羟基和其它基团的任何大的多酚化合物,其与蛋白质和其它大分子形成强络合物。单宁类具有500到超过3000克/摩尔的分子量。单宁类通过碱、明胶、重金属、铁、石灰水、金属盐、强氧化剂和硫酸锌的作用而降解。单宁类是结合和沉淀或收缩蛋白质的涩味的、苦的植物多酚。来自单宁类的涩味是造成消费红酒、浓茶或未成熟水果后口中发干和苦涩感觉的原因。
单宁类可以分成2种不同类型:可水解的单宁类或缩合单宁类,其都在本发明的范围之内。
可水解的单宁酸类在化学或酶促水解时释放没食子酸。没食子单宁类(gallotannins)的例子是单宁酸(C76H52O46)中的葡萄糖的没食子酸酯,这在许多植物物种的叶和树皮中都能找到。单宁酸是多酚化合物,其在自然界中大量存在,例如在红杉树的树皮中,在那里其保护这些树免受野火侵袭。对于商业单宁酸给出的化学式通常为C76H52O46,但是通常单宁酸是相关化合物的混合物。其结构主要基于没食子酸的葡萄糖酯。单宁酸在水中高度可溶。没食子酸是在例如茶叶中发现的3,4,5-三羟基苯甲酸(C6H2(OH)3COOH)。
单宁酸 (C76H52O46, MW
= 1701.20, 同义词: 没食子单宁, 单宁)
在本发明的上下文中单宁酸是特别优选的聚合多酚化合物。
不希望被理论束缚,理解的是由于甲基黄嘌呤分子与单宁酸的没食子酸残基的堆叠(stacking),甲基黄嘌呤能够与所述优选的聚合多酚化合物单宁酸形成络合物。按化学计量,含有5个封端没食子酸残基的一个单宁酸分子能够络合5个甲基黄嘌呤分子。所述结合由于物理相互作用而发生。
缩合单宁类(或原花色素类)是2到50(或更多)个通过碳-碳键连接的flavanoid单元的聚合物,其不易于通过水解分开。它们已被证明与蛋白质结合。例如,它们与消化酶结合形成植物对抗食草动物的防线。尽管可水解单宁类和大多数缩合单宁类是水溶性的,但是一些非常大的缩合单宁类是不溶的。
具有高于500克/摩尔的分子量的原花色素类以许多尺寸出现,并且可以在不同碳原子处连接。缩合单宁类(原花色素类)的两个例子是:
还知道更高和更复杂的低聚物以及聚合物。
根据本发明的食品产品含有一种或多种甲基黄嘌呤类和聚合多酚化合物,其中所述聚合多酚化合物对所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10。优选所述重量比为3:1到1:3克。
用甲基黄嘌呤类强化的食品产品
根据本发明的食品产品被用一种或多种甲基黄嘌呤类强化,并且每单元量的所述食品产品含有总量为100到3000毫克的甲基黄嘌呤类。优选地,所述甲基黄嘌呤选自由咖啡因、可可碱、茶碱和副黄嘌呤组成的组的一种或多种。优选地,根据本发明的食品产品含有至少200mg,更优选至少300mg甲基黄嘌呤类/单元量所述食品产品。
优选地,根据本发明的食品产品含有20到500毫克量的咖啡因/单元量所述食品产品,更优选含有50到200毫克量的咖啡因,最优选70到150毫克/单元量所述食品产品。
在另一优选实施方案中,根据本发明的食品产品含有每单元量所述食品产品80到2980毫克量的可可碱。更优选地,根据本发明的食品产品含有250到1200毫克量的可可碱/单元量所述食品产品,甚至更优选为300到1000毫克,更优选为400到800毫克,和最优选为600到800毫克/单元量所述食品产品。
对于优选的甲基黄嘌呤类咖啡因和可可碱分别指出的这些范围可以在单一食品产品中结合。
本发明的一个优选实施方案是含有20到500毫克的量的咖啡因和80到2980毫克的量的可可碱/单元量食品产品的食品产品。更优选地,根据本发明的食品产品含有30到300毫克咖啡因和200到1200毫克可可碱/单元量所述食品产品。最优选地,根据本发明的食品产品含有40到200毫克咖啡因和300到1000毫克可可碱/单元量所述食品产品。
术语“食品产品”是指能够出于营养和/或快乐目的而被食用或饮用的物质。食品产品典型地含有一种或多种碳水化合物、脂肪、蛋白质和水并以至少5或10g的份被消费。因此,术语“食品产品”排除例如药物组合物。
许多食品产品都适于用一种或多种甲基黄嘌呤类强化。例子是压块干粮(cereal bars)、巧克力块、饼干、糖食、调味品、甜食、饮料、甜点(deserts)、零食、涂抹食品(spreads)如人造黄油或低脂肪人造黄油或乳品涂抹食品(dairy spreads)、冰激凌、调料、蛋黄酱、调味汁、焙烤产品、起酥油或奶酪。优选的食品产品是饮料如可可、乳品饮料,尤其是乳品迷你饮料(dairy
mini-drinks)。其它优选的食品产品是巧克力、冰激凌,尤其是含有巧克力块或巧克力外衣的冰激凌。根据本发明一种尤其优选的食品产品包括巧克力,并且所述巧克力已用一种或多种甲基黄嘌呤类强化。如本文使用的那样,术语“巧克力”是指含有至少5%干重的衍生自可可树(可可树(Theobroma
cacao))的物质的可食用组合物。所述巧克力优选含有至少10%干重的衍生自可可树的物质,更优选地为30到95%干重。所述巧克力在20℃优选至少是半固体,更优选其是固体。所述巧克力优选是脂肪连续的(fat-continuous)。所述巧克力可以是黑巧克力,牛奶巧克力或白巧克力。
在一个进一步优选的实施方案中,所述食品产品是涂抹食品例如油包水乳液,例如人造黄油或低脂肪人造黄油类型的食品产品。涂抹食品还可以是水包油乳液,如乳品涂抹食品。适当地,此类涂抹食品的总甘油三酸酯浓度可以为所述组合物的约10wt%到85wt%,更优选为20wt%到70wt%,最优选为所述组合物的30到60wt%。
单元量的食品产品是食品产品通常作为单份被消费的量。此类食品产品的单元量或份量取决于具体产品。典型份量的一些非限定性的例子是:
牛奶、酸奶:200mL
天然奶酪:43克
经加工的奶酪:57克
果汁:177mL
软饮料:200mL
面包:1片,35克
咖啡:125mL
茶:150mL
压块干粮或糖块:50克
巧克力:30克
冰激凌:100mL
涂抹食品:15克
汤:250mL
可可饮料:200mL
所述食品产品优选含有至少50mg甲基黄嘌呤/100g食品产品,更优选至少100mg或200mg甲基黄嘌呤/100g食品产品;和最多3000mg甲基黄嘌呤/100g食品产品。在具有小单元量的食品产品中,例如巧克力或涂抹食品,所述食品产品优选含有至少300mg,更优选至少500mg甲基黄嘌呤/100g;和优选最多20 000mg,更优选最多10 000mg/100g食品产品。
在本发明的上下文中,可以包装单元量的食品产品并作为单个部分销售。例如,冰激凌可以作为单个单元包装,使得这种独立部分成为本发明上下文中所述的单元量。这种独立包装的产品的实际重量或体积可以高于或低于上述标准份量。例如,益生菌乳品饮料以独立包装的具有约100mL体积的小瓶消费。
所述食品产品可以被干燥并含有少于所述组合物的40wt%,优选少于25 wt
%,更优选为1到15wt%的水。作为选择,所述食品可以基本上是含水的并且含有所述组合物的至少40wt%,优选至少50 wt %,更优选65到99.9 wt %的水。
所述食品优选含有一种或多种营养物,所述营养物可以包括碳水化合物(包括糖和/或淀粉)、蛋白质、脂肪、维生素、矿物质、植物营养素(包括萜烯、酚类化合物、有机硫化物或它们的混合物)或它们的混合物。所述食品可以是低热量的(例如具有少于100千卡/100g所述组合物的能量含量)或可以具有高热量含量(例如具有大于100千卡/100g所述组合物,优选为150到1000千卡的能量含量)。所述食品还可以含有盐、风味剂、着色剂、防腐剂、抗氧化剂、非营养性甜味剂或它们的混合物。
还设想根据本发明的食品产品可以包括可以用作糖食的馅、配料和/或外衣的巧克力组合物。例如,所述巧克力可以用于包覆冰甜食(ice
confections)(例如冰激凌、冰糕(sorbets)、水冰(water
ices)等)和/或可以将所述巧克力分散在冰甜食内。
制造方法
本发明还提供了用于制造用一种或多种甲基黄嘌呤类强化的食品产品的方法。本发明提供了用一种或多种甲基黄嘌呤类强化食品产品的方法,其包括以下步骤:
a) 在含水介质例如水中溶解一种或多种甲基黄嘌呤类;溶解发生的温度不是关键的,通常在0℃到99℃的温度实施该步骤,例如在室温;优选所述一种或多种甲基黄嘌呤类的浓度为至少0.5克/升,最高到所述一种或多种甲基黄嘌呤类仍然可溶的最大浓度;
b)在2到7的pH,更优选pH在2.5到5.5,最优选在3到5,在含水介质例如水中溶解具有等于或高于500克/摩尔的分子量的聚合多酚化合物;溶解发生的温度不是关键的,通常在0℃到99℃的温度实施该步骤,例如在室温;优选所述聚合多酚化合物的浓度至少为0.5克/升,最高到所述聚合多酚化合物仍然可溶的浓度;
c)将来自步骤a和b的产物混合,以形成沉淀;优选在高于50℃的温度,通常在该步骤中温度为50到80℃;适当地在该步骤中在一种或多种甲基黄嘌呤类和所述聚合多酚化合物之间形成络合物,通常导致发生沉淀的残余物的形成;所述络合物还可以在冷却到室温时形成;
d)将来自步骤c的产物加入食品产品;用一种或多种所述甲基黄嘌呤类强化所述食品产品。
所述含水介质可以是水。作为选择,所述含水介质可以是酸例如盐酸、醋酸、丙酸、富马酸、乳酸、柠檬酸、苹果酸、酒石酸或磷酸。作为选择,在步骤a中其可以是碱,例如氢氧化钠、氢氧化钾、氢氧化钙、碳酸钠、碳酸镁、碳酸钾、碳酸钙、磷酸钠或磷酸钾。优选地,当所述甲基黄嘌呤(例如可可碱)并不十分溶于水时,则在相对低或相对高的pH例如在pH 2或13将其溶解在含水介质中。
在步骤a中,还可以将所述一种或多种甲基黄嘌呤类作为分散或溶解在水中的天然提取物的成分加入。
优选地,所述甲基黄嘌呤选自由咖啡因、可可碱、茶碱、副黄嘌呤和1,3,9-三甲基黄嘌呤组成的组的一种或多种。所述聚合多酚化合物优选具有高于1000克/摩尔的分子量,和更优选所述聚合多酚化合物包括单宁酸。
优选地,步骤b中添加的所述聚合多酚化合物对步骤a中添加的所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10,更优选为3:1到1:3克。
优选地,在实施进一步的加工步骤之前浓缩来自步骤c的所述固体产品。适当地,通过分离形成的浓缩络合物材料和剩余液体实施该浓缩步骤;例如通过滗析、离心或过滤,或任何其它适当的方法。
在一个优选的方法中,在步骤d中加入食品产品中之前将来自步骤c的产品干燥。该任选的干燥步骤可以通过任何适当的方式实施,例如通过冷冻干燥、喷雾干燥、空气干燥(drying to air)或任何其它适当的方法。
所述任选干燥的所述甲基黄嘌呤类和所述聚合多酚化合物的络合物是疏水的,其在将所述络合物分散在含水食品产品中时可能导致困难。例如,所述络合物可能不能很好地分散到所述食品产品中,这可能导致所述络合物的沉淀物或块的形成。所述络合物在非含水食品产品中的分散比在含水产品中更容易实现,因为所述络合物对非含水环境比对含水环境具有更高的亲和力。
为了更好地将所述络合物分散在含水食品产品中,在与所述食品产品在步骤d中混合之前,优选将来自步骤c的经干燥的产品与干分散剂以30:1到1:30的重量比混合。优选分散剂和所述干燥的络合物之间的重量比为10:1到1:10,更优选为5:1到1:5,最优选为3:1到1:3。优选所述分散剂选自微晶纤维素、砂糖(table sugar)、麦芽糖糊精(maltodextrine)和菊粉(inuline),以及这些的组合。但是,也可以使用其它分散剂,只要它们在含水产品中溶解良好或分散良好。
通过将所述络合物加入食品产品,可以制备用一种或多种甲基黄嘌呤类强化而没有与所述甲基黄嘌呤类相关的苦味味道的食品产品。本发明的最后一方面是根据本发明的食品产品用于改善消费所述食品产品的人的情绪的用途。由于降低的苦味,与其中甲基黄嘌呤类未经络合的产品相比,所述甲基黄嘌呤类的摄入量将更高,其可导致改善的消费者情绪。
实施例
以下非限定性实施例进一步说明本发明。
实施例1:咖啡因和单宁酸干络合物的制备
制备40克单宁酸(来自Sigma-Aldrich,St.
Louis,MO,USA,分子式 C76H52O46, MW
= 1701.2)在500mL水中的溶液并将pH调至4。制备20克咖啡因(来自Fagron,
Nieuwerkerk a/d IJssel, Netherlands)在500mL水中的溶液。混合所述两种溶液并且pH变为4.4。然后将混合物加热到70℃,并随后使之冷却到室温。分离并冷冻干燥沉淀物,接着研磨。这样得到络合物A。
除了将所述单宁酸溶液的pH调至5而不是4以外,以类似的方式制备第二络合物B。在与所述咖啡因溶液混合后,pH变为5.3。
通过Kjeldahl-氮分析分析所述产物的咖啡因含量。所述络合物A和络合物B的咖啡因浓度分别为34.9wt%和33.4wt%。如果每个单宁酸分子(含有五个没食子酸残基)络合5个咖啡因分子,则理论咖啡因含量将为36.3wt%,显示化学计量量(相对于封端没食子酸残基的数量)的咖啡因被单宁酸络合。
由三个测试者在口中品尝微量的每种干咖啡因/单宁酸络合物A和B。虽然纯咖啡因感觉起来非常苦,尤其是当咀嚼它的时候,但是所述干络合物粉末尝起来不苦。
作为对比实施例,制备γ-环糊精(来自Wacker Chemie AG, Munich, Germany)和咖啡因(来自Fagron,
Nieuwerkerk a/d IJssel, Netherlands)的络合物。在25℃在搅拌的同时将110克γ-环糊精溶解在500克水中。全部在中性pH,将16.5克咖啡因粉末加入所述混合物同时搅拌。将所述混合物加热到50℃,并使之冷却到室温。在过滤并用水冲洗残余物(γ-环糊精和咖啡因的沉淀)之后,冷冻干燥所述络合物。通过分光光度测定法测定咖啡因含量,并其经测定为所述络合物的13.8wt%。基于等摩尔沉淀估算的咖啡因含量将为13.0%。
实施例2:品尝含水体系中的咖啡因/单宁酸络合物
通过将干粉末混合到酸奶中制备三个用咖啡因强化的20g香草酸奶试样;一个含有纯咖啡因、一个含有所述咖啡因/单宁酸络合物A(实施例1中所制备),和一个含有所述咖啡因/γ-环糊精络合物(实施例1中所制备)。每个试样含有相同量的咖啡因,即30毫克。每200g单元量份的酸奶的咖啡因量为300毫克。含有咖啡因/单宁酸络合物A的试样每200g单元量份的酸奶含有560毫克单宁酸,其相当于所述产品中单宁酸浓度为0.28wt%。两个测试者品尝各个试样并评估它们的苦味(表3)。
表3
从这些实验得知,当加入纯的或与γ-环糊精络合的咖啡因时,其感知为苦味。含有与单宁酸络合的咖啡因的试样则品尝不到苦味。
实施例3:品尝油连续体系中的咖啡因/单宁酸络合物
通过将干粉末混合到油(来自Albert
Heijn, the Netherlands)中用咖啡因强化三个葵花籽油试样:一个含有纯咖啡因、一个含有咖啡因/单宁酸络合物A(实施例1中所制备),和一个含有所述咖啡因/γ-环糊精络合物(实施例1中所制备)。每个试样含有相同量的咖啡因,48毫克。含有咖啡因/单宁酸络合物A的试样以产品中0.9wt%的浓度含有单宁酸。所述葵花籽油是非含水食品产品的一个例子。两个测试者品尝各个试样并评估它们的苦味(表4)。
表4
从这些实验得知,当加入纯的或与γ-环糊精络合的咖啡因时,其立即感知为非常苦。含有与单宁酸络合的咖啡因的试样则品尝不到苦味;其仅仅具有轻微苦味余味。
实施例4:品尝巧克力中的咖啡因/单宁酸络合物
用以下成分制备标准牛奶巧克力:蔗糖、可可脂、可可块、全脂奶粉、butter oil、卵磷脂、香兰素、聚甘油聚蓖麻醇酸酯(polyglycerol polyricinoleate)(乳化剂)。将所述巧克力分成四个25g试样。通过将干粉末混合到熔融的巧克力中用咖啡因强化三个试样:一个含有120mg咖啡因,一个含有359mg咖啡因单宁酸络合物B(实施例1中所制备),和一个含有870mg咖啡因/γ-环糊精络合物(实施例1中所制备)。其它试样是未加入任何物质的对照。
表5
加入的粉末 | 加入的mg咖啡因/25g巧克力 |
无 | 0 |
120 mg纯咖啡因 | 120 |
359 mg 咖啡因单宁酸络合物 B | 120 |
870 mg 咖啡因β-环糊精络合物 | 120 |
完成两个单独的研究,它们中的每一个都含有纯牛奶巧克力,具有120mg咖啡因(未络合)的试样和络合的试样之一。在分组之前将所述试样调节到食用温度(-18℃)24小时。提供plain crisps、甜瓜(melon)和汽水作为味觉清洁剂(palate
cleansers)。
选择成对评定方法来比较产品的苦味感觉。要求25位受过训练的评审者选择每一对中最苦的试样。使用随机提供顺序,从而每个评审者在对内、在对间以及在评审者之间以随机顺序评价所有可能的对。通过根据在Meilgaard等,Sensory evaluation techniques – 2nd edition, CRC Press, London中提供的方法计算测试统计量、Friedman’s T 和HSD多重比较值分析数据。总的来说,对比全部整个试样组的结果显示以下内容(以5%的显著性水平):
与环糊精络合的咖啡因:
—感觉所述纯牛奶巧克力不如其它两个试样苦。
—在含有非络合形式的120mg咖啡因的试样和含有120mg与环糊精络合的咖啡因的试样之间没有感觉到苦味的明显差异。感觉这两个试样比所述纯牛奶巧克力更苦。
与单宁酸络合的咖啡因
—感觉含有以非络合形式存在的咖啡因的试样比另外两个试样更苦。
—在含有120mg与单宁酸络合的咖啡因的试样和纯牛奶巧克力之间没有感觉到苦味的明显差异。感觉这两个试样没有含有以非络合形式存在的咖啡因的试样苦。
实施例5:将络合物分散在含水环境中
当将络合物分散到含水体系中时,有时形成块(取决于分散和混合方法)。为了改善所述咖啡因/单宁酸络合物A在含水产品中的分散,将其与微晶纤维素(Avicel
PH-102, 来自FMC BioPolymer)以1:1的重量比混合。该络合物A和纤维素的混合物容易地和非常良好地分散在酸奶中。
实施例6:可可碱/单宁酸络合物的制备
与实施例1中的咖啡因络合物相似,制备可可碱与单宁酸的络合物。在80℃以1克/升的浓度溶解可可碱;选择该低浓度是由于可可碱的低溶解性。分别在pH 3.6和4.6制备两批可可碱和单宁酸溶液的混合物。干燥并磨碎沉淀。
使用稍微改变的过程以使可可碱和单宁酸的络合物形成更有效。将可可碱溶解在1M NaOH中使得能够得到更高的浓度并从而得到更高的络合物产率。在70℃在1L水中制备44克单宁酸(来自Sigma-Aldrich, St. Louis, MO, USA, 分子式C76H52O46, MW
= 1701.2)的溶液。将可可碱(来自Fagron,
Nieuwerkerk a/d IJssel, Netherlands)以144g/Kg
1M NaOH溶解。以13:2的单宁酸溶液对可可碱溶液的比值混合所述两种溶液。在混合期间,控制pH以保持≤7,并随后将其减小到3到6之间的pH值。然后使所述混合物冷却到室温。分离并冷冻干燥沉淀物,接着研磨。这样产生想要的可可碱/单宁酸络合物,通过DUMAS氮分析分析了其可可碱含量。分别在3.1、4.4和5.6的pH值制备了三批络合物,其都具有29%的可可碱含量。
通过三个测试者在口中品尝微量所述干可可碱/单宁酸络合物。虽然纯可可碱感觉起来非常苦,特别是当咀嚼它的时候,但是所述干络合物粉末尝起来不苦。
实施例7:品尝在冰激凌中的可可碱络合物
用以下成分制备标准冰激凌:水、蔗糖、LF9(糖浆)、脱脂奶粉、椰子油、刺槐豆胶&L100角叉胶(稳定剂)、HP60&HP72(乳化剂)、β胡萝卜素和香子兰香精。将所述冰激凌分成5个试样,每个1000g。通过将不同浓度的实施例6中制备的可可碱/单宁酸络合物(在pH5.6)与羧甲基纤维素(CMC)(其被加入以补偿由于加入粉末而导致的砂砾性(grittiness)的不同,即通过添加CMC,所有试样都是砂砾性的)一起加入,用可可碱强化三个试样。这防止了由于所述试样间砂砾性的差异而导致小组成员分心。一个试样用可可碱(即不是络合物的形式)以与最低量的络合物相同的可可碱浓度强化。另一试样是对照,向其中仅加入CMC。
表6
加入的粉末 | mg可可碱/69g冰激凌 |
10g CMC | 0 |
2.9g 纯可可碱和10g CMC | 200 |
10g络合物和10g CMC | 200 |
20g 络合物和10g CMC | 400 |
32.5g络合物和10g CMC | 650 |
一个经过训练的感觉小组(sensory panel)使用成对评定方法评价这些产品的苦味感知。使用随机提供顺序,使得在20个组员之间每个组员以对内随机顺序评价所有可能的对。这些对的提供顺序在评审期间在所有组员之间都是随机的。对每一对要求评估员选择他们觉得最苦的试样。在分组之前将试样调节到-18℃达24小时。提供无辅料饼干(water biscuits)和汽水作为味觉清结剂。要求所述组员用约1分钟考虑每个试样的苦味,以最小化转入(carry-over)或累积对他们选择每一对中最苦试样的影响。通过如实施例4中计算测试统计量、Friedman’s T和HSD多重对比值分析数据。
总的来说,对比全部整个试样组的结果显示以下内容(以5%的显著性水平):
—感觉不含可可碱的冰激凌不如其它四个试样苦。
—感觉含有以络合形式存在的200mg可可碱的试样比不含可可碱的冰激凌苦,但是不及含有相同浓度的非络合可可碱的试样苦。
—含有400mg和650mg与单宁酸络合的可可碱的试样和含有200mg非络合可可碱的试样没有感觉到彼此之间苦味存在明显差异。但是,它们比不含可可碱的试样和含有200mg络合物形式的可可碱的试样更苦。因此,通过使用所述络合物,对于相同的苦味能够加入更大量的可可碱。
实施例8:品尝涂抹食品中的可可碱络合物
使用标准配方但不含色素和风味剂制备钾强化的低脂肪涂抹食品。将所述涂抹食品分成7个试样,如下所述将干粉末混入其中:一个无添加,一个添加单宁酸(阳性对照1),一个添加可可碱(阳性对照2),一个添加可可碱和单宁酸(阳性对照3),和三个添加实施例6中在pH分别为3.1、4.4和5.6制备的可可碱/单宁酸络合物。所述阳性对照中的可可碱浓度与所述络合物中的可可碱浓度一致,并且所述阳性对照中单宁酸的浓度与所述络合物中单宁酸的浓度一致。
表7
试样 | 添加的粉末(每20g 涂抹食品) |
1 | 无 |
2 | 0.5 g 可可碱 |
3 | 1.2 g 单宁酸 |
4 | 0.5 g 可可碱和1.2 g 单宁酸 |
5 | 在pH 3.1络合的0.5 g 可可碱和1.2 g单宁酸 |
6 | 在pH5.6络合的0.5 g可可碱和1.2 g单宁酸 |
7 | 在pH4.4络合的0.5 g可可碱和1.2 g单宁酸 |
要求八个组员对比产品的苦味感知,并判断试样是否感知为苦味(即是或不是)。试样2、3和4全体一致被感知为苦味;试样1、5、6和7被感知为中性到微苦。这些结果表明:
—感觉含有可可碱/单宁酸络合物的涂抹食品不及单独含有可可碱或单宁酸或含有它们的组合的涂抹食品苦。
—可可碱/单宁酸络合期间的pH不显著影响苦味感知。
实施例9:通过NMR测量可可碱与多酚的络合
通过1H-NMR波谱滴定试验研究可可碱与从各种来源获得的多酚的络合。所使用的多酚为:单宁酸(Sigma-Aldrich,the Netherlands)、苹果多酚(ApplephenonTM
SH - AM Todd botanicals, USA)、葡萄籽多酚(MegaNatural
BP Grape Seed Extract - Polyphenolics, USA)和绿茶多酚(Sunphenon
90LB Tea Polyphenols Green Tea Extract - Tai Yo Kagaku CO., LTD., Japan)。
在装备有5mm冷冻探针和精度为0.2度的变温单元体系的Bruker AVANCE 3 600 MHz液态波谱仪上实施NMR试验。1H化学位移参照作为标准物的TSP。在持续6μs的强90o脉冲(hard
90° pulse)后记录由65k点和60μs采样时间组成的信号。通过连续辐射技术抑制水信号。在重复时间为20s,32次累积和用于温度稳定化的10分钟等待时间的条件下,每个试样的典型试验时间为22分钟。在27℃实施试验。记录可可碱的谱图并与在不同浓度的多酚存在下获得的谱图进行对比。
从质子NMR谱图确定作为多酚浓度函数的可可碱的化学位移(当可可碱与所述多酚结合时观察到化学位移变化。)。数据显示可可碱与所研究的每种多酚都形成络合物。因此,这些络合物也能够预期以没有苦味或较少苦味的方式递送甲基黄嘌呤类。
Claims (15)
1.用一种或多种甲基黄嘌呤类强化的食品产品,包含每单元量的该食品产品总量为100到3000毫克的甲基黄嘌呤类,
其进一步含有聚合多酚化合物,所述聚合多酚化合物具有等于或高于500克/摩尔的分子量并且其与所述一种或多种甲基黄嘌呤类络合,
其中所述聚合多酚化合物对所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10。
2.根据权利要求1的食品产品,其中所述甲基黄嘌呤选自由以下组成的组中的一种或多种:咖啡因、可可碱、茶碱、副黄嘌呤和1,3,9-三甲基黄嘌呤。
3.根据权利要求2的食品产品,包含数量为每单元量所述食品产品20到500毫克的咖啡因。
4.根据权利要求2的食品产品,包含数量为每单元量所述食品产品80到2980毫克的可可碱。
5.根据权利要求1到4任一项的食品产品,包含每单元量所述食品产品数量为20到500毫克的咖啡因和数量为80到2980毫克的可可碱。
6.根据权利要求1到5任一项的食品产品,其中所述聚合多酚化合物具有高于1000克/摩尔的分子量。
7.根据权利要求1到6任一项的食品产品,其中所述聚合多酚化合物包含单宁酸。
8.根据权利要求1到7任一项的食品产品,其中所述食品产品包括巧克力,并且所述巧克力已用一种或多种甲基黄嘌呤类强化。
9.使用一种或多种甲基黄嘌呤类强化食品产品的方法,其包括以下步骤:
a)将一种或多种甲基黄嘌呤类溶解在含水介质中;
b)将具有等于或高于500克/摩尔的分子量的聚合多酚化合物在2到7的pH溶解在含水介质中;
c)混合来自步骤a和b的产物,以形成沉淀;
d)将来自步骤c的产物加入食品产品中。
10.根据权利要求9的方法,其中所述聚合多酚化合物包括单宁酸。
11.根据权利要求9或10的方法,其中来自步骤c的产物被干燥,然后在步骤d中被加入食品产品中。
12.根据权利要求11的方法,其中将经过干燥的来自步骤c的产物与干分散剂以30:1到1:30的重量比混合,然后在步骤d中与所述食品产品混合。
13.根据权利要求12的方法,其中所述分散剂选自微晶纤维素、砂糖、麦芽糖糊精和菊粉以及这些的组合。
14.根据权利要求9到13任一项的方法,其中在步骤a中,将所述甲基黄嘌呤溶解在含水介质中,所述含水介质是酸或碱。
15.根据权利要求1到8任一项的食品产品用于改善消费所述食品产品的人的情绪的用途。
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EP08172988 | 2008-12-29 | ||
EP08172988.1 | 2008-12-29 | ||
PCT/EP2009/066294 WO2010076112A2 (en) | 2008-12-29 | 2009-12-03 | Food products enriched with methylxanthines |
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CN102264235A true CN102264235A (zh) | 2011-11-30 |
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US (1) | US20110318474A1 (zh) |
EP (1) | EP2369939B1 (zh) |
CN (1) | CN102264235A (zh) |
AU (1) | AU2009335206B2 (zh) |
BR (1) | BRPI0917779A2 (zh) |
EA (1) | EA201170897A1 (zh) |
ES (1) | ES2537021T3 (zh) |
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Cited By (1)
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CN103262930A (zh) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | 一种含纳米微晶纤维素的巧克力及其制备方法 |
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AU2011254726B2 (en) | 2010-05-19 | 2014-03-06 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
WO2015032816A1 (en) | 2013-09-05 | 2015-03-12 | Unilever Plc | Encapsulated food composition |
RU2712697C1 (ru) * | 2019-04-01 | 2020-01-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Казанский национальный исследовательский технический университет им. А.Н. Туполева-КАИ" (КНИТУ-КАИ) | Злаковый батончик для питания работающих с амино- и нитросоединениями бензола |
EP4093296A4 (en) * | 2020-01-23 | 2024-01-24 | Ingenious Ingredients, LP | BIOACTIVE PARAXANTHIN-BASED COMPOSITION AND METHOD OF USE |
CA3217058A1 (en) * | 2021-04-29 | 2022-11-03 | Jeffrey Dietrich | Compositions and methods for their production |
CN115486503A (zh) * | 2021-06-17 | 2022-12-20 | 百事可乐公司 | 提供咖啡因的缓慢释放的组合物 |
EP4395568A1 (en) * | 2021-09-01 | 2024-07-10 | The Coca-Cola Company | Methods and compositions comprising caffeine and/or a derivative thereof and a polyphenol |
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JPH03183453A (ja) * | 1989-09-08 | 1991-08-09 | Maremitsu Izumitani | タンニンを主成分とする味質改良剤、味質改良方法及びタンニンにより味質を改良した食品 |
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- 2009-12-03 BR BRPI0917779-5A patent/BRPI0917779A2/pt not_active Application Discontinuation
- 2009-12-03 AU AU2009335206A patent/AU2009335206B2/en not_active Ceased
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CN103262930A (zh) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | 一种含纳米微晶纤维素的巧克力及其制备方法 |
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US20110318474A1 (en) | 2011-12-29 |
ES2537021T3 (es) | 2015-06-01 |
AU2009335206A1 (en) | 2011-06-23 |
BRPI0917779A2 (pt) | 2015-08-18 |
EP2369939B1 (en) | 2015-02-18 |
EP2369939A2 (en) | 2011-10-05 |
EA201170897A1 (ru) | 2011-12-30 |
WO2010076112A2 (en) | 2010-07-08 |
AU2009335206B2 (en) | 2013-03-14 |
ZA201104029B (en) | 2012-09-26 |
WO2010076112A3 (en) | 2010-09-23 |
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