CN102811629A - 增加莱苞迪甙d在水溶液中的溶解度的方法 - Google Patents
增加莱苞迪甙d在水溶液中的溶解度的方法 Download PDFInfo
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- CN102811629A CN102811629A CN201180014149XA CN201180014149A CN102811629A CN 102811629 A CN102811629 A CN 102811629A CN 201180014149X A CN201180014149X A CN 201180014149XA CN 201180014149 A CN201180014149 A CN 201180014149A CN 102811629 A CN102811629 A CN 102811629A
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Abstract
提供了包含莱苞迪甙D的低pH饮料产品。提供了制备包含莱苞迪甙D的低pH饮料产品的方法。提供了制备包含莱苞迪甙D的糖浆的方法。提供了制备莱苞迪甙D的过饱和溶液的方法。
Description
要求优先权
本申请要求2010年2月4日提交的标题为“增加莱苞迪甙D在水溶液中的溶解度的方法”的美国专利申请No.12/700,223的优先权,其全部公开内容通过引用方式并入本文。
发明领域
本发明涉及用于制备莱苞迪甙D的过饱和溶液以及任选地以过饱和溶液提供的包含莱苞迪甙D的低pH饮料、用于低pH饮料的糖浆和其它低pH饮料产品,例如低pH饮料浓缩液(beverage concentrate)等的方法。具体地,本发明涉及低pH饮料,其包含莱苞迪甙D并且适合于满足饮料的可选择的营养特征或风味谱的市场需求。
背景
很久以来就已知生产不同配方的饮料。需要改进和新型制剂来满足不断变化的市场需求。具体地,存在对具有可选择的营养特征(包括例如可选择的卡路里含量)的饮料的感觉到的市场需求。同样地,存在对具有可选择的风味谱(包括良好的味道和口感)的饮料的感觉到的市场需求。此外,消费者对那些配方更多地利用天然成分(即,从收获的植物和其它天然存在的来源蒸馏的、提取的、浓缩的或类似地获得的有限加工的或无进一步加工的成分)的饮料和其它饮料产品例如饮料浓缩液等具有兴趣。
新型饮料制剂,例如利用可选择的甜味剂、调味剂、风味增强剂等的新型饮料制剂的开发在解决相关苦味和/或其它异味中提出了挑战。此外,这样的挑战通常存在于就可选择的营养和/或风味谱开发的新型饮料制剂中。同样地,也存在对能满意地满足目标的组合(包括营养特征、风味、贮存期限和其它目标)的新型饮料制剂的需要。
新型饮料制剂的开发已面临阻碍。例如,美国专利No.4,956,191提出包含糖精或甜味菊(Stevia)提取物与阿斯巴甜(aspartame)的混合物的碳酸饮料倾向于在器官感觉上不如包含糖的饮料令人愉快。同样地,由于它们的低溶解度,某些高效能甜味剂不适合于在通常5-对-1的throw饮料糖浆中用作甜味剂,例如用作唯一的甜味剂。给定体积的5-对-1的throw饮料糖浆通常用5倍于该体积的水或苏打水稀释来制备即饮饮料。因此,糖浆将具有为终浓度(即,即饮饮料浓度)6倍浓度的饮料成分。如果甜味剂在糖浆中的溶解度不足以在成品饮料中提供期望的甜味水平,则其难以或不可能用作糖浆的甜味剂。
因此本发明的目的是提供饮料和其它饮料产品。本发明的至少某些实施方案(即,不一定本发明的全部实施方案)的目的是提供具有期望的味道性质的饮料和其它饮料产品。本发明的至少某些(但不一定全部)实施方案的目的是提供具有改进的配方的饮料和其它饮料产品。根据示例性实施方案的下列公开内容和描述,本发明的或本发明的某些实施方案的这些和其它目的、特征和有利方面对于本领域技术人员将变得明显。
概述
本发明涉及用于提供莱苞迪甙D的过饱和溶液的方法。本发明还涉及用于制备用于低pH饮料的包含莱苞迪甙D的糖浆的方法。本发明还涉及用于提供包含莱苞迪甙D的即饮低pH饮料产品的方法。
根据第一方面,提供了制备莱苞迪甙D的过饱和溶液的方法,包括如下步骤:在加热至升高的温度下将莱苞迪甙D在含水液体中混合以形成具有至少7.0的pH的加热的莱苞迪甙D溶液,将莱苞迪甙D溶液冷却以形成莱苞迪甙D的过饱和溶液,将至少一种饮料成分添加至莱苞迪甙D的过饱和溶液以形成具有至少7.0的pH的饮料产品前体,和酸化饮料产品前体至低于4.0的pH。
在某些示例性实施方案中,中性pH液体为水。在某些示例性实施方案中,莱苞迪甙D溶液为至少80°C。在某些示例性实施方案中,莱苞迪甙D溶液为约75°C至约90°C。在某些示例性实施方案中,莱苞迪甙D溶液为约80°C至约85°C。在某些示例性实施方案中,混合与加热至少部分同时发生。在某些示例性实施方案中,混合为高剪切力搅拌。在某些示例性实施方案中,莱苞迪甙D的过饱和溶液中莱苞迪甙D的浓度为至少约百万分之500(ppm)。在某些示例性实施方案中,莱苞迪甙D的过饱和溶液中莱苞迪甙D的浓度为至少约3000(ppm)。在某些示例性实施方案中,莱苞迪甙D浓度为莱苞迪甙D在所述升高的温度下在水中的溶解度的至少约90%。在某些示例性实施方案中,酸化饮料产品前体的步骤包括将至少一种可食用酸添加至饮料产品前体。在某些示例性实施方案中,至少一种可食用酸包括柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸的一种或多种以及它们的任何混合物。在某些示例性实施方案中,提供了碳酸化饮料产品前体的步骤。在某些示例性实施方案中,以约5°C/小时的速度进行冷却的步骤。
根据另一个方面,提供了制备糖浆的方法,包括如下步骤:在加热至升高的温度下将莱苞迪甙D在含水液体中混合以形成具有至少7.0的pH的加热的莱苞迪甙D溶液,将莱苞迪甙D溶液冷却以形成莱苞迪甙D的过饱和溶液,将至少一种糖浆成分添加至莱苞迪甙D的过饱和溶液中以形成具有至少7.0的pH的糖浆前体,和酸化糖浆前体至低于4.0的pH。
在某些示例性实施方案中,莱苞迪甙D溶液为至少80°C。在某些示例性实施方案中,莱苞迪甙D溶液为约75°C至约90°C。在某些示例性实施方案中,莱苞迪甙D溶液为约80°C至约85°C。在某些示例性实施方案中,混合与加热至少部分同时发生。在某些示例性实施方案中,混合包括高剪切力搅拌。在某些示例性实施方案中,糖浆中莱苞迪甙D的浓度为至少约3000ppm。在某些示例性实施方案中,酸化糖浆前体的步骤包括将至少一种可食用酸添加至饮料产品前体。在某些示例性实施方案中,至少一种可食用酸包括柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸的一种或多种以及它们的任何混合物。在某些示例性实施方案中,以约5°C/小时的速度进行冷却的步骤。在某些示例性实施方案中,至少一种糖浆成分选自调味剂(flavorant)、着色剂、防腐剂以及它们的任何混合物。
根据另一个方面,提供了制备低pH饮料的方法,包括如下步骤:在加热至升高的温度下将莱苞迪甙D在含水液体中混合以形成具有至少7.0的pH的加热的莱苞迪甙D溶液,冷却莱苞迪甙D溶液以形成莱苞迪甙D的过饱和溶液,将多个饮料成分添加至莱苞迪甙D的过饱和溶液以形成具有至少7.0的pH的饮料产品前体,酸化饮料产品前体至低于4.0的pH,和稀释饮料产品前体以形成即饮低pH饮料。
在某些示例性实施方案中,莱苞迪甙D溶液为至少80°C。在某些示例性实施方案中,莱苞迪甙D溶液为约75°C至约90°C。在某些示例性实施方案中,莱苞迪甙D溶液为约80°C至约85°C。在某些示例性实施方案中,混合与加热至少部分同时发生。在某些示例性实施方案中,混合包括高剪切力搅拌。在某些示例性实施方案中,即饮低pH饮料中莱苞迪甙D的浓度为至少约400ppm。在某些示例性实施方案中,即饮低pH饮料中莱苞迪甙D的浓度为约450ppm至约500ppm。在某些示例性实施方案中,酸化饮料产品前体的步骤包括将至少一种可食用酸添加至饮料产品前体。在某些示例性实施方案中,至少一种可食用酸包括柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸的一种或多种以及它们的任何混合物。在某些示例性实施方案中,方法还包括碳酸化低pH饮料以产生碳酸即饮低pH饮料。在某些示例性实施方案中,方法还包括以低pH饮料灌注多个容器的步骤。在某些示例性实施方案中,方法还包括用碳酸低pH饮料料灌注多个容器的步骤。在某些示例性实施方案中,即饮低pH饮料为碳酸软饮料、非碳酸软饮料或喷泉饮料(fountain drink)。
鉴于本文公开的饮料和其它饮料产品的某些示例性实施方案的下列描述的益处,本领域技术人员将理解,本发明的至少某些实施方案具有适合于提供期望的味道谱、营养特征等的改进的或可选择的制剂。根据下列示例性实施方案的说明本领域技术人员将进一步理解本发明或本发明的某些实施方案的这些和其它方面、特征和有利方面。
附图概述
根据下列与附图结合的举例说明性实施方案的详细描述,将更加全面地理解本发明的上述和其它特征及有利方面,其中:
图1描绘了莱苞迪甙D的差示扫描量热法(DSC)的热能图(thermalenergy graph)。
某些示例性实施方案的详述
本发明的某些方面基于下列令人惊讶的发现:可利用这样的方法来制备具有低pH的莱苞迪甙D的过饱和溶液,在所述方法中将莱苞迪甙D与中性或高pH液体例如水组合,在搅拌的条件下加热莱苞迪甙D和中性或高pH液体,将莱苞迪甙和中性或高pH液体缓慢冷却以形成莱苞迪甙D的过饱和溶液。
如本文中所用,术语“饱和的”是指物质的溶液(例如,莱苞迪甙D溶液)不能溶解更多的该物质时所处最大浓度的点。物质的饱和点取决于物质将被溶解于其中的液体的温度以及该液体和涉及的物质(例如,水和/或莱苞迪甙D)的化学性质。
如本文中所用,术语“过饱和的”是指包含比饱和溶液更多的溶解物质(例如,莱苞迪甙D)的溶液。当改变饱和溶液的一个或多个条件例如温度、体积(例如,通过蒸发)、压力等时,通常会获得过饱和溶液。本文公开的方法的某些示例性实施方案包括在升高的温度(例如,至少70°C、75°C、80°C、85°C或90°C、95°C、100℃或更高,或约60°C至110°C、约65°C至100°C、约70°C至95°C、约75°C至95°C、约75°C至90°C、约80°C至90°或约80°C至85°C)下形成浓度为至少约百万分之250(ppm)、至少约500ppm、至少约1000ppm、至少约1500ppm、至少约2000ppm、至少约2500ppm或至少约3000ppm的莱苞迪甙D的过饱和溶液。在某些示例性实施方案中,莱苞迪甙D浓度为莱苞迪甙D在特定的升高的温度下在特定液体(例如,水)中的溶解度的至少50%、55%、60%、65%、70%、75%、80%、85%、90%、91%、92%、93%、94%、95%、96%、97%、98%、99%或更多。本文和所附权利要求中被称为过饱和的溶液是其中莱苞迪甙D的浓度高于通过加热获得的浓度和高于在不加热的情况下可溶解的浓度的溶液。
如本文中所用,术语“溶解度(solubility limit)”是指在特定的物理参数例如特定的温度、体积、压力等下可溶解在溶剂(例如,水)中的物质(例如,莱苞迪甙D)的最大浓度。
如本文中所用,术语“冷却的”和“缓慢冷却的”是指低于约40°C/小时、低于约30°C/小时、低于约20°C小时、低于约15°C小时或低于约10°C/小时的冷却速度。在某些示例性实施方案中,冷却速度为约40°C/小时至约2°C/小时,约30°C/小时至约3°C/小时、约20°C/小时至约5°C/小时。在某些示例性实施方案中,冷却速度为约1°C/小时、2°C/小时、3°C/小时、4°C/小时、5°C/小时、6°C/小时、7°C/小时、8°C/小时、9°C/小时、10°C/小时、11°C/小时、12°C/小时、13°C/小时、14°C/小时、15°C/小时、16°C/小时、17°C/小时、18°C/小时、19°C/小时或约20°C/小时。
pH为溶液的酸性或碱性的量度。如本文中所用,术语“低pH”是指在低于约1至约6的范围内的酸性pH。在某些示例性实施方案中,低pH溶液或低pH饮料产品具有约2.0至5.0、约2.5至4.0、约2.8至3.3或约3.0至3.2的范围内的pH。如本文中所用,术语“高pH”是指约8至约14的范围内的碱性pH。如本文中所用,术语“中性pH”是指约7(例如,从约6.5至约7.5)的pH。
本发明的某些方面涉及搅拌液体、饮料、饮料产品和本文中描述的多种其它组分。如本文中所用,术语“混合”包括但不限于打(beating)、掺和、搅拌、高剪切力搅拌、低剪切力搅拌、打(whipping)、拌(foldingin)、超声处理、过筛、制成泥(pureeing)等。
应当理解,根据本公开内容的液体、饮料和其它饮料产品可具有许多不同的具体配方或组成的任何种。取决于这样的因素如产品的预期的细分市场(market segment)、其期望的营养特征、风味谱等,根据本公开内容的饮料产品的配制可在一定程度上变化。例如,将另外的成分添加至特定饮料实施方案的制剂(包括下文中描述的任何饮料制剂)中将是一种选择。可添加另外的(即,更多和/或其它)甜味剂、调味剂、电解质、维生素、果汁或其它果实产品、tastent、掩蔽剂等,可将增味剂和/或碳酸添加至任何这类制剂以改变味道、口感、营养特征等。一般地,根据本公开内容的饮料通常包含至少水、甜味剂、酸化剂和调味剂。可适用于根据本公开内容的至少某些实施方案的示例性调味剂包括可乐调味剂、柑桔调味剂、香料调味剂等。可添加以二氧化碳形式存在的碳酸来产生泡腾现象。需要时,取决于其它成分、生产技术、期望的贮存期限等,可添加防腐剂。任选地,可添加咖啡因。本文公开的饮料的某些示例性实施方案为可乐风味的碳酸饮料,其特征性包含苏打水、甜味剂、可乐果提取物和/或其它调味剂、焦糖色素、磷酸和任选地其它成分。鉴于本公开内容的利益,本领域技术人员将认识到另外的和可选择的适当成分。
本文公开的饮料产品包括饮料,即即饮液体制剂、饮料浓缩液等。如本文中所用,术语“即饮”是指可被原样摄入的饮料。即,即饮饮料在被消费者摄入之前无需稀释或添加。饮料产品包括例如碳酸和非碳酸软饮料、喷泉饮料(fountain beverage)、冷冻的即饮饮料、咖啡饮料、茶饮料、乳制品饮料、粉状软饮料以及液体浓缩液、风味水(flavoredwaters)、强化水、果汁和果汁风味饮料、运动饮料和酒精产品。
在本文公开的即饮饮料的某些示例性实施方案中,甜味剂包含至少约100ppm、约200ppm、约300ppm、约400ppm或约500ppm的莱苞迪甙D。在本文公开的即饮饮料的某些示例性实施方案中,甜味剂包含约300ppm至约700ppm、约350ppm至约650ppm、约400ppm至约600ppm,或450ppm至约550ppm的莱苞迪甙D。
术语“饮料浓缩液”、“throw饮料糖浆”和“糖浆”在整个本公开内容中可互换使用。利用初始体积的水(向其中添加了另外的成分)制备涉及的饮料浓缩液的至少某些示例性实施方案。可通过将额外体积的水添加至浓缩液以将其稀释至单强度来从饮料浓缩液或糖浆形成单强度饮料组合物(即,可即饮的浓度的饮料组合物)。通常,例如,可通过将约1份浓缩液与约3至约7份水组合来从浓缩液制备单强度饮料。在某些示例性实施方案中,可通过将1份浓缩液与5份水组合来制备单强度饮料。在某些示例性实施方案中,用于形成单强度饮料的额外的水为苏打水。在某些其它实施方案中,直接制备单强度饮料而不形成浓缩液和进行随后的稀释。
如本文和所附权利要求中所用,“甜化糖浆(sweetened syrup)”被定义为具有甜味并且包含至少一种或多种甜味剂的糖浆。在本文公开的甜化糖浆的某些示例性实施方案中,甜味剂包括至少莱苞迪甙D。在本文公开的甜化糖浆的某些示例性实施方案中,甜味剂包含至少约1000ppm、约1500ppm、约2000ppm、约2500ppm、约3000ppm、约3500ppm、约4000ppm、约4500ppm或约5000ppm莱苞迪甙D。
本文公开的饮料产品的天然实施方案为天然的,因为它们不包含通常预期不存在于食物中的任何人造或合成物质(包括任何着色添加剂,无论来源)。如本文中所用,按照下列指导方针定义“天然”饮料组合物:来自天然成分的原料存在于或起源于自然界中。可使用包括发酵和酶的生物合成,但不使用利用化学试剂的合成。人造色素、防腐剂和香料(flavors)不被认为是天然成分。可通过某些指定的技术加工或纯化成分,所述技术包括至少:物理加工、发酵和酶解。适当的加工和纯化技术包括至少:吸收、吸附、凝聚、离心、剁碎、烹饪(cooking)(烘焙、油煎、煮沸、焙烧)、冷却、切割、层析、涂覆、结晶、降解(digestion)、干燥(喷雾、冷冻干燥、真空)、蒸发、蒸馏、电泳、乳化、胶囊化、提取、挤出、过滤、发酵、研磨、输注、泡软(maceration)、微生物法(粗制凝乳酶、酶)、混合、剥离、渗滤、冷冻/冰冻、压榨,(squeezing)、浸渍、洗涤、加热、混和、离子交换、冻干、渗透、沉淀、盐析、升华、超声处理、浓缩、絮凝、匀浆、重建(reconstitution)、酶解(使用自然界中发现的酶)。加工助剂(Processing aid)(目前定义为用作增强食品组分的吸引力或功用的生产助剂的物质,包括澄清剂、催化剂、絮凝剂、助滤剂和结晶抑制剂等。参见21CFR§170.3(o)(24))被认为是附带添加剂,并且如果其可被适当地除去,则可使用。
本文公开的饮料产品的大体上澄清的实施方案大体上是澄清的,因为饮料大体上无混浊和大体上无色。
水是本文公开的饮料产品的基本成分,通常为在其中提供过饱和莱苞迪甙D并且溶解、乳化、悬浮或分散其余成分的媒介物或主要液体部分。可将纯化水用于本文公开的饮料的某些实施方案的制造,可使用具有标准饮料质量的水以免不利地影响饮料味道、气味或外观。水通常是澄清的、无色的、不含令人不快的矿物质、味道和气味、不含有机物质、碱性较低并且在生产饮料时具有可接受的微生物质量(基于工业和政府标准)。在某些典型实施方案中,水以按饮料重量计约80%至约99.9%的水平存在。在至少某些示例性实施方案中,用于本文公开的饮料和浓缩液的水为“处理水(treated water)”,其是指在任选地例如利用钙进行补充之前已被处理以减少水的总溶解固体的水,如美国专利No.7,052,725中公开的。生产处理水的方法对于本领域普通技术人员来说是已知的并且包括去离子化、蒸馏、过滤和反渗透("r-o")等等。术语“处理水”、“纯化水”、“去矿质水”、“蒸馏水”和“反渗透水(r-o water)”在本论述中被理解为通常是同义的,意指已从其除去几乎所有矿物内容物的的水,通常包含不超过约500ppm的总溶解固体,例如250ppm的总溶解固体。
甜菊糖甙(steviol glycoside)包括例如莱苞迪甙,例如莱苞迪甙D,甜菊苷(stevioside)和用于甜化的相关化合物。这类化合物可通过从甜叶菊植物提取等获得。甜叶菊(例如,甜菊(Stevia rebaudianabectoni))为甜味植物(sweet-tasting plant)。叶子包含天然甜二萜糖苷的复杂混合物。甜菊糖甙和莱苞迪甙为贡献甜味的甜叶菊组分。通常地,这类化合物经发现包括甜菊苷(4-13%的干重)、甜菊双糖甙(steviolbioside)(痕量)、莱苞迪甙,包含莱苞迪甙A(2-4%)、莱苞迪甙B(痕量)、莱苞迪甙C(1-2%)、莱苞迪甙D(痕量)和莱苞迪甙E(痕量)以及杜尔可甙(dulcoside)A(0.4-0.7%)。还已在甜叶菊植物的叶中鉴定了下列非甜味成分:半日花烷(labdane)、二萜、三萜、甾醇、类黄酮、挥发油组分、色素、树胶和无机物。一般而言,本文中公开的饮料产品可包括至少一种甜菊糖甙,例如莱苞迪甙A、莱苞迪甙B、莱苞迪甙C、莱苞迪甙D、莱苞迪甙E、甜菊苷、甜菊双糖甙、杜尔可甙(dulcoside)A、甜菊提取物或它们的任何混合物。
用于本文中公开的饮料的至少一种可食用酸可发挥几个功能的任一个或多个功能,包括例如,给饮料的味道增添酸味,增强可口性,增加止渴功效,改变甜味和用作温和防腐剂。适当的酸是已知的并且鉴于本公开内容的益处,对于本领域技术人员是已知的。适用于本文公开的饮料产品的一些或所有实施方案的示例性酸包括磷酸、柠檬酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸以及它们的任何混合物。通常地,所述酸为磷酸、柠檬酸、苹果酸或其组合,例如磷酸与柠檬酸。
可滴定酸度为饮料产品的总酸度的指征。可滴定酸度测量中和给定体积的饮料的酸所需的碱的量。可滴定酸度为利用电位计将100ml的饮料滴定至pH 8.75终点所需的0.1N NaOH的毫米。包含莱苞迪甙A、赤藻糖醇和至少一种酸的的饮料产品的可滴定酸度通常为约8.75至约10.5,或约9至约10。适当的可滴定酸度包括例如约9、9.25、9.5、9.75、10或10.25。
酸可例如以溶液形式以及足以提供期望的饮料pH的量使用。选择的具体酸和使用的量将部分地取决于饮料产品的其它成分、期望的贮存期限以及对饮料pH、可滴度酸度和味道的影响。一般地,例如,取决于使用的酸化剂、期望的pH、使用的其它成分等,酸化剂的一种或多种酸以总地按饮料的重量计约0.01%至约1.0%,例如按重量计约0.01%至约0.5%,按重量计约0.05%至约0.5%,按重量计约0.05%至约0.25%,按重量计约约0.1%至约0.25%的量使用。本文公开的饮料的至少某些示例性实施方案的pH可以为约2.0至5.0、约2.5至4.0、约2.8至3.3或约3.0至3.2的范围内的值,例如3.1。某些示例性实施方案中的酸增强饮料风味。太多的酸可损害饮料风味并且导致酸味或其它异味(off-taste),然而太少的酸可使饮料味淡。
鉴于本公开内容的益处,本领域技术人员将认识到,当制备含有除了甜菊糖甙外的甜味例如基于肽的人造甜味剂例如阿斯巴甜的饮料产品时,所得的饮料组合物最好保持低于特定pH,以保持人造甜味剂的甜化作用。在补充了钙的饮料的形成中,钙盐的存在会升高pH,需要额外的酸以帮助盐溶解和维持人造甜味剂的稳定性所需的期望的pH。饮料中额外的酸的存在(其增加组合物的可滴定酸度)将给所得的饮料带来更酸或酸腐的味道。鉴于本公开内容的益处,选择适当的酸或酸的组合以及用于本文公开的饮料产品的任何特定实施方案的酸化剂组分的此类酸的量在本领域技术人员的能力范围之内。
除了莱苞迪甙D外,任选地另外的甜味剂可用于本文中公开的饮料产品。适用于包含莱苞迪甙D的饮料产品的不同示例性实施方案的此类任选的另外的甜味剂包括天然和人造或合成甜味剂。就饮料的期望的营养特征、味道谱、口感和其它器官感觉因素选择适当的甜味剂以及甜味剂的组合。如本文中所用,“味道”是指甜味感觉的组合、甜味感觉的时间效应即起始和持续;异味,例如苦味和金属味;残留感觉(后味)和触觉例如身体和厚度。如本文中所用,“全卡路里(full-calorie)”饮料制剂是完全用营养性甜味剂来甜化的饮料制剂。术语“营养性甜味剂”通常是指这样的甜味剂,其以常用量提供大量的卡路里含量,例如每8盎司一份的饮料超过约5卡路里。如本文中所用,“强力甜味剂”意指甜度为糖的至少两倍的甜味剂,即,基于重量需要不超过一半重量的糖来达到等同甜度的甜味剂。例如,强力甜味剂可以需要少于一半重量的糖来达到用糖甜化至10度Brix的水平的饮料的等同甜度。强力甜味剂包括营养性(例如,罗汉果汁浓缩液)和非营养性甜味剂(例如,通常地,罗汉果粉)。此外,强力甜味剂包括天然强力甜味剂(例如,甜菊糖甙、罗汉果等)和人造强力甜味剂(例如,纽甜等)。然而,对于本文公开的天然饮料产品,仅使用天然强力甜味剂。某些强力甜味剂的通常接受的效力数字包括例如,
适用于至少某些示例性实施方案的甜味剂包括例如糖醇例如山梨醇、甘露醇、木糖醇、拉克替醇、异麦芽酮糖醇和malitol。其它甜味剂包括塔格糖例如D-塔格糖以及塔格糖与糖醇赤藓醇的组合。
如下文中进一步论述的,适用于本文公开的饮料产品的一些或所有实施方案的示例性天然营养性甜味剂包括晶体或液体蔗糖、果糖、葡萄糖、右旋糖(dextrose)、麦芽糖、海藻糖、果糖寡聚体,来自天然来源例如苹果、菊苣、蜂蜜等的葡萄糖-果糖糖浆例如高果糖谷物糖浆、转化糖等以及它们的任何混合物;适用于本文公开的饮料的一些或所有实施方案的示例性人造甜味剂包括糖精、甜蜜素、阿斯巴甜、其它二肽、乙酰舒泛钾和其它此类强力甜味剂以及它们的任何混合物;适用于本文公开的包含莱苞迪甙D的饮料的一些或所有实施方案的示例性非营养性强力甜味剂包括甜菊糖甙(例如,甜菊苷、甜菊双糖甙、杜尔可甙(dulcoside)A、莱苞迪甙A、莱苞迪甙B、莱苞迪甙C、莱苞迪甙E、它们任何混合物等)和罗汉果和相关化合物,以及它们的任何混合物。罗汉果为可作为天然营养性或天然非营养性甜味剂提供的强力甜味剂。例如,罗汉果汁浓缩液可以为营养性甜味剂,罗汉果粉可以为非营养性甜味剂。同样地,在本文公开的饮料的至少某些示例性实施方案中,将一种或多种天然营养性甜味剂、一种或多种人造甜味剂和/或一种或多种天然非营养性强力甜味剂的组合用于提供甜味和期望的味道谱和营养特征的其它方面。还应当认识到,某些此类甜味剂此外或相反地将在本文公开的饮料的不同实施方案中用作tastent、掩蔽剂等,例如当以低于其(或它们的)在所述饮料中的甜味感觉阈值的量使用时。
本文公开的饮料产品的制剂包含的甜味剂是适用于消费和用于饮料的可食用消耗品。“可食用消耗品”意指用于人或动物消耗的食品或饮料或食品或饮料的成分。本文和权利要求中使用的甜味剂或增甜剂(sweetening agent)可以是营养性或非营养性、天然或合成饮料成分或添加剂(或它们的混合物),其为饮料提供了甜味,即被味觉感觉为甜的。调味剂和增甜剂的感觉可在一定程度上取决于成分的相互作用。风味和甜味也可分别被感知,即,风味和甜味感觉可以是彼此依赖的和彼此独立的。例如,当使用大量调味剂时,少量的增甜剂可容易地被感觉到并且反之亦然。因此,调味剂与增甜剂之间的味觉与嗅觉相互作用可涉及成分的相互关系。
在包含莱苞迪甙A、赤藓醇和本文公开的至少一种酸的饮料产品的至少某些示例性实施方案中,甜味剂成分可包括任选的另外的甜味剂、营养性、天然晶体或液体甜味剂例如蔗糖、液体蔗糖、果糖、液体果糖、葡萄糖、液体葡萄糖、来自天然来源例如苹果、菊苣、蜂蜜等的葡萄糖-果糖糖浆,例如高果糖谷物糖浆、转化糖、枫糖浆、枫糖、蜂蜜、红糖糖蜜例如蔗糖蜜,例如一号糖蜜、二号糖蜜、赤糖糊糖蜜(blackstrapmolasses)以及甜菜糖蜜、高粱糖浆(sorghum syrup)和/或其它甜味剂。取决于用于饮料的期望的甜味水平,此类甜味剂以按饮料重量计约0.1%至约20%,例如按重量计约6%至约16%的量存在于至少某些示例性实施方案中。为了达到期望的饮料均匀度、质地和味道,在本文公开的天然饮料产品的某些示例性实施方案中,可使用标准化的液体糖,如通常用于饮料工业的液体糖。通常此类标准化甜味剂不含痕量的非糖固体,所述非糖固体可能不利地影响饮料的风味、颜色或稠度。
术语“营养性甜味剂”通常是指以常用量(例如每8盎司一份的饮料超过约5卡路里)提供显著的卡路里含量的甜味剂。如本文中所用,“全卡路里”饮料制剂是完全用营养性甜味剂甜化的饮料制剂。如本文中所用,“非营养性甜味剂”是不以常用量提供显著的卡路里含量的甜味剂,即为赋予每8盎司一份的饮料少于5卡路里的甜味剂,以达到相当于10Brix的糖的甜味。如本文中所用,“减少的卡路里饮料”意指与全卡路形式(通常地先前商业化的全卡路里形式)相比较具有每8盎司一份的饮料的卡路里的至少25%的减少的饮料。如本文中所用,“低卡路里饮料”具有每8盎司一份的饮料低于40卡路里。如本文中所用,“0卡路里”或“饮食”意指每一份例如每8盎司饮料低于5卡路里。
人造和天然非营养性强力甜味剂适用于本文公开的包含至少一种甜菊糖甙和至少一种酸的饮料的至少某些示例性实施方案。此类人造强力甜味剂包括基于肽的甜味剂例如阿斯巴甜、纽甜和阿力甜(alitame)和非基于肽的甜味剂例如糖精钠、糖精钙、乙酰舒泛钾、环拉酸钠、环拉酸钠钙、新橙皮苷二氢查耳酮和蔗糖素。阿力甜对于已知其在其中形成沉淀的含焦糖饮料可能是不太理想的。在某些示例性实施方案中,饮料产品将阿斯巴甜单独地或将其与其它甜味剂一起用作甜味剂。在某些其它示例性实施方案中,甜味剂包含阿斯巴甜和乙酰舒泛钾。天然非营养性强力甜味剂包括例如甜菊糖甙(例如,甜菊苷、甜菊双糖甙、杜尔可甙(dulcoside)A、莱苞迪甙A、莱苞迪甙B、莱苞迪甙C、莱苞迪甙D、莱苞迪甙E、其任何混合物等)、罗汉果和相关化合物,如在下文中进一步论述的。根据它们的甜化能力、有待将饮料推向其市场的国家的任何适用的监管规定、期望的饮料甜味水平等,通常以每液体盎司饮料多少毫克的水平使用非营养性高效力甜味剂。鉴于本公开内容的益处,选择适当的另外的或可选择的甜味剂用于本文公开的饮料产品的不同实施方案在本领域技术人员的能力范围之内。
甜味剂罗汉果(其具有多种不同的拼写和发音)可获自葫芦科、Jollifieae族、Thladianthinae亚族、罗汉果属植物的果实。罗汉果通常获自罗汉果(S.grosvenorii)、翅子罗汉果(S.siamensis)、S.silomaradjae、S.sikkimensis、S.africana、S.borneensis和S.taiwaniana属/种。适当的果实包括罗汉果属/种的果实,其通常称为罗汉果果实。罗汉果包含三萜糖甙或罗汉果皂甙(mogroside),其组分可用作罗汉果甜味剂。罗汉果可用作果汁或果汁浓缩液、粉末等。LHG果汁浓缩液可包含约3wt.%至约12wt.%,例如约6wt.%罗汉果皂甙例如罗汉果皂甙V、罗汉果皂甙IV、(11-氧代-罗汉果皂甙V)、赛门苷及其混合物。可以例如如美国专利No.5,411,755中所述产生罗汉果。来自其它果实、蔬菜或植物的甜味剂也可在本文公开的饮料的至少某些示例性实施方案中用作天然或加工的甜味剂或甜味增强剂。
其它示例性甜味剂包括甘草素、新橙皮苷二氢查耳酮、乳糖、木糖、阿拉伯糖和核糖和蛋白质甜味剂例如索马甜(thaumatin)、monatin、monellin、brazzein、L-丙氨酸和甘氨酸。
本文公开的饮料产品的某些示例性实施方案还可包含少量碱剂来调整pH。此类试剂包括例如柠檬酸钾和柠檬酸钠。例如,可以以约0.005wt.%至约0.02wt.%(按饮料的重量计)的量使用碱剂氢氧化钾,对于某些饮料,约0.01%的量是常见的。当然所述量将取决于碱剂的类型和pH将被调整的程度。
本文公开的饮料产品任选地包含风味组合物例如天然和合成果实香料、植物香料、其它香料及其混合物。如本文所用,术语“果实香料”通常是指来源于种子植物的可食用生殖部分的香料。包括其中甜果肉与种子结合的那些,例如香蕉、番茄、蔓越橘等,以及具有小的肉质浆果的种子植物。术语浆果在本文用于包括聚合果,即非“真正的”浆果,但果实通常接受为浆果。还包括在术语“果实香料”内的是合成制备的香料(被制备用来模拟来源于天然来源的果实香料)。适当的果实或浆果来源的实例包括整个浆果或其部分、浆果汁、浆果汁浓缩液、浆果泥及其混合物、干燥的浆果粉、干燥的浆果汁粉等。
示例性果实香料包括柑桔香料例如柑橘、柠檬、酸橙葡萄柚、红橘、橘子、橘柚和柚子以及香料如苹果、葡萄、樱桃和菠萝香料等,以及其混合物。在某些示例性实施方案中,饮料浓缩液和饮料包含果实香料组分,例如果实浓缩液或果汁。如本文所用,术语“植物香料”是指来源于除果实外的植物的部分的香料。这样,植物香料可包括来源于香精油(essential oil)和坚果、树皮、根及叶的提取物的香料。还包括在术语“植物香料”中的是合成制备的香料(被制备用来模拟来源于天然来源的植物香料)。此类香料的实例包括可乐香料、茶香料等及其混合物。香料组分还可包含几种上述香料的混合物。在饮料浓缩液和饮料的某些示例性实施方案中,使用可乐香料组分或茶香料组分。用于赋予本发明的饮料香料特征的香料组分的具体量将取决于选择的香料、期望的香料印象(flavor impression)及香料组分的形式。鉴于本公开内容的益处,本领域技术人员将能够容易地确定用于实现期望的香料印象的任何特定香料组分的量。
适用于本文公开的饮料产品的至少某些示例性实施方案的果汁包括例如水果、蔬菜和浆果汁。可将果汁以浓缩液、果泥、单强度果汁或其它适当形式用于本发明。如本文中所用,术语“果汁”包括单强度水果、浆果或蔬菜汁以及浓缩液、果泥、乳液和其它形式。可将多种不同的水果、蔬菜和/或浆果汁组合,任选地与其它香料组合,以产生具有期望的风味的饮料。适当的汁源的实例包括李子、干李子、椰枣、黑醋栗、无花果、葡萄、葡萄干、蔓越橘、菠萝、桃子、香蕉、苹果、梨、番石榴、杏、萨斯卡通浆果(Saskatoon berry)、蓝霉、平原浆果、草原浆果、桑葚、接骨木、巴巴多斯樱桃(acerola cherry)、野樱桃(choke cherry)、椰枣、椰子、橄榄、覆盆子、草莓、黑果、罗甘莓、黑醋栗、悬钩子、波森莓(boysenberry)、奇异果、樱桃、黑莓、榅桲、鼠李、西番莲果、黑刺李、花楸、醋栗、石榴、柿子、芒果、大黄、木瓜、荔枝、柠檬、柑橘、酸橙、红橘、中国柑桔和葡萄柚等。鉴于本公开内容的益处,适用于至少某些示例性实施方案的许多另外的和可选择的果汁对于本领域技术人员来说将是明显的。在利用果汁的本发明的饮料中,可以按饮料重量计至少约0.2%的水平使用果汁。在某些示例性实施方案中,以按饮料重量计约0.2%至约40%的水平使用果汁。通常地,如果有的话,可以以按重量计约1%至约20%的量使用果汁。
可在某些示例性实施方案的制剂中包含颜色更浅的某些此类果汁以调节风味和/或增加饮料的果汁含量而不使饮料颜色发黑。此类果汁的实例包括苹果、梨、菠萝、桃子、柠檬、酸橙、柑橘、杏、葡萄柚、红橘、大黄、黑醋栗(cassis)、榲桲、西蕃莲果、木瓜、芒果、番石榴、荔枝、奇异果、中国柑桔、椰子和香蕉。需要时可使用脱香料(Deflavored)和脱色的果汁。
适用于本文公开的饮料产品的至少某些示例性实施方案的其它调味剂包括例如香料调味剂例如桂皮、丁香、肉桂、胡椒、姜、香草香料调味剂、小豆蔻、芫荽、沙士(root beer)、檫木、人参等。鉴于本公开内容的益处,适用于至少某些示例性实施方案的许多另外的和可选择的调味剂对于本领域技术人员来说将是明显的。调味剂可以以提取物、油性树脂、果汁浓缩液、bottler's base或本领域已知的其它形式存在。在至少某些示例性实施方案中,此类香料或其它香料补充剂为果汁或果汁组合。
可以以乳剂的形式使用一种或多种调味剂。可通过将一些或所有调味剂(任选地与饮料的其它成分一起)和乳化剂混合在一起来制备调味乳剂。可将乳化剂与调味剂一起添加或在将调味剂混合在一起后添加乳化剂。在某些示例性实施方案中,乳化剂是水溶性的。示例性的适当的乳化剂包括阿拉伯树胶、变性淀粉、羧甲基纤维素、黄芪胶、盖提胶(gumghatti)和其它适当的树胶。鉴于本公开内容的益处,另外的适当的乳化剂对于饮料配制领域的本领域技术人员是明显的。示例性实施方案中的乳化剂占调味剂和乳化剂混合物的超过约3%。在某些示例性实施方案中,乳化剂混合物的约5%至约30%。
将二氧化碳用于给本文公开的饮料的某些示例性实施方案提供泡腾现象。可使用本领域内已知的用于碳酸化饮料的任何技术和碳酸化设备。二氧化碳可增强饮料味道和表观并且可通过抑制和破坏令人不快的细菌来帮助保护饮料纯度。在某些实施方案中,例如,饮料具有至多约4.0个体积的二氧化碳的CO2水平。典型的实施方案可具有例如约0.5至5.0个体积的二氧化碳。如本文和独立权利要求中所用,一个体积的二氧化碳被定义为被任何给定数量的液体例如水在60°F(16℃)和一个大气压下吸收的二氧化碳的量。一个体积的气体占据的空间与溶解其的液体占据的空间相同。可由本领域技术人员基于期望的泡腾水平和二氧化碳对饮料的味道或口感的影响来选择二氧化碳的含量。碳酸化可以是天然的或合成的。
任选地,可将咖啡因添加至本文公开的饮料的不同实施方案中。添加的咖啡因的量通过期望的饮料性质、有待将饮料推向其市场的国家的任何适用的监管规定等来确定。在某些示例性实施方案中,以按饮料重量计0.02%或更低的水平包含咖啡因。咖啡因必须具有用于食品和饮料的可接受的纯度。咖啡因在来源上可以是天然的或合成的。
本文公开的饮料浓缩液和饮料可包含另外的成分,通常包括通常在饮料制剂中发现的那些成分的任何种。通常可以例如将这类另外的成分添加至稳定化的饮料浓缩液。此类另外的成分的实例包括但不限于咖啡因、焦糖和其它着色剂或染料、止泡剂、树胶、乳化剂、茶固体(tea solid)、云组分(cloud component)和矿物和非矿物营养补充剂。非矿物营养补充剂成分的实例对于本领域技术人员来说是已知的,包括例如抗氧化剂和维生素,包括维生素A、D、E(生育酚)、C(抗坏血酸)、B(硫胺素)、B2(核黄素)、B6、B12和K、烟酸、叶酸、生物素及其组合。任选的非矿物营养补充剂通常以物品生产实践下一般接受的量存在。示例性的量为约1%至约100%RDV,其中已建立了这样的RDV。在某些示例性实施方案中,非矿物营养补充剂成分以约5%至约20%RDV(其中已建立)的量存在。
可将防腐剂用于本文公开的饮料的至少某些实施方案。即,至少某些示例性实施方案包含任选的溶解的防腐系统。具有低于4的pH,特别地低于3的pH的溶液通常是“微生物稳定的(microstable)”,即,它们抗微生物的生长,因此适合于在被消耗之前长期贮存而无需另外的防腐剂。然而,需要时可使用另外的防腐系统。如果使用防腐系统,可在生产期间在任何适当的时间,例如在一些情况下在添加甜味剂之前将其添加至饮料产品。如本文所用,术语“防腐系统”或“防腐剂”包括被批准用于食品和饮料组合物的所有适当的防腐剂,包括不限于例如下列的已知的化学防腐剂如苯甲酸盐例如苯甲酸钠、钙和钾、山梨酸盐例如山梨酸钠、钙和钾、柠檬酸盐例如柠檬酸钠和柠檬酸钾、多磷酸盐例如六偏磷酸钠(SHMP)及其混合物,以及抗氧化剂例如抗坏血酸、EDTA、BHA、BHT、TBHQ、脱氢乙酸、二甲基碳酸氢盐、乙氧喹啉、尼泊金庚酯及其组合。可在适用的法律和规定下以不超过要求的最高水平的量使用防腐剂。根据计划的终产物pH以及特定饮料制剂的微生物酸败(spoilage)潜在可能性的评估调整通常使用的防腐剂的水平。通常使用的最高水平为饮料重量的约0.05%。鉴于本公开内容的益处,选择用于根据本公开内容的饮料的适当的防腐剂或防腐剂的组合在本领域技术人员的能力范围之内。
适用于本文公开的饮料产品的至少某些示例性实施方案的饮料防腐的其它方法包括例如无菌包装和/或热处理或热加工步骤,例如热灌装和隧道巴氏消毒法。这样的步骤可用于减少饮料产品中的酵母、霉菌和微生物生长。例如,授予Braun等人的美国专利No.4,830,862公开了巴氏消毒法在果汁饮料的生产中的应用以及适当的防腐剂在碳酸饮料中的应用。授予Kastin的美国专利No.4,925,686公开了包含苯甲酸钠和山梨酸钾的巴氏加热消毒的可冷冻的果汁组合物。一般地,热处理包括热灌装法,其通常使用高温进行短时间,例如在约190°F进行10秒;隧道巴氏消毒法,其通常使用更低的温度进行更长的时间,例如,在约160°F进行10-15分钟;以及干馏法,其通常在升高的压力即在高于1个大气压的压力下使用例如约250°F进行3-5分钟。
下列实施例是本发明的特定实施方案,但无意限定本发明。
实施例I
莱苞迪甙D的物理性质
差示扫描量热法(DSC)被用于确定当加热莱苞迪甙D时,在莱苞迪甙D中是否发生任何相变。在受控环境中加热莱苞迪甙D的样品,将热的获得或损失测量为温度的函数。如图1中所示,以10℃/分钟通过加热在40°-300℃之间进行莱苞迪甙D的DSC分析。结果表明热能变化(即,吸热的热事件)始于约80℃,终于约104℃,这(不期望受科学理论束缚)与莱苞迪甙A在该温度下的溶解度的急剧增加相关。
令人惊讶地,已确定莱苞迪甙D在水中的溶解度的显著(即约20倍)增加在约80℃时发生。在20℃,莱苞迪甙D在水中具有约0.03%(w/w)的溶解度,所述溶解度经测定在60℃与70℃之间逐渐增加。然而,在约80℃,发生溶解度的明显跳跃。在该温度,莱苞迪甙D在水中具有0.6%(w/w)的溶解度。
莱苞迪甙D在80℃在水中的溶解度变得比其在更低的温度下的溶解度大得多的发现提供了多个有利方面。一个这样的有利方面是可将现有商业饮料生产和/或装瓶厂用于制造包含莱苞迪甙D的饮料产品,因为只需向这类工厂添加将加热元件(heating unit)即可。另一个有利方面是可实现节省能量,鉴于莱苞迪甙D无需被加热至沸腾以使其在用于本文描述的饮料产品的浓度时变成可溶的事实。鉴于本公开内容的益处,其它有利方面对于本领域技术人员来说是明显的。
实施例II
莱苞迪甙D的溶解度研究
目的
为了测试莱苞迪甙D在不同浓度时的溶解度和测定溶解限度。具体地,测定莱苞迪甙D在不同浓度时在环境温度的溶解度;确定加热是否增加莱苞迪甙D的溶解度;测定莱苞迪甙D的溶解度;在其冷却至环境温度后观察饱和溶液和观看重结晶;以及确定高剪切力混合是否增加溶解度。
材料
莱苞迪甙D、精密天平、R-O水、100ml烧杯、4L烧杯、混合器、(admix mixer)、Rotosolver分散器、加热器-搅拌器(heater-stirrer)、磁力搅拌捧、温度计、称量舟(weigh boat)、不锈钢刀、计时器。
实验说明
使用几个不同的实验设置测定莱苞迪甙D的溶解度。
实验1
将甜味剂添加至环境温度R-O水(以始于0.03%和终于0.10%的不同浓度(~20℃))。使用磁力搅拌器搅拌溶液以在搅拌的情况下首先观察甜味剂的溶解度;如果甜味剂在45分钟的时间范围内不溶解,则终止搅拌。使溶液在环境温度下放置3天以观察溶解的甜味剂的可能的重结晶。
在低浓度时,向水中加入增甜剂的总重量。在高浓度时,随时间部分地添加增甜剂。
实验2
第二个实验引入加热。测试更高的浓度。将溶液加热至80℃并且使用磁力搅拌器进行搅拌。还测试该温度的溶解度限度。进行另一个测试以观察重结晶。在已溶解甜味剂后,使溶液冷却至环境温度并且观察3天。如果有的话,记录重结晶。
实验3
以850rpm在高剪切力混合器中进行第三个实验。使用Admix高剪切力混合器,利用Rotosolver分散器在环境温度下剪切0.60%溶液,进行30分钟。将另一份0.60%溶液初始加热至80℃,在不加热的情况下剪切45分钟。
结果和讨论
实验1
表1:实验1的结果
在0.03%时,莱苞迪甙D通过搅拌完全溶解,在溶液中保持总共3天的时间范围。在0.05%时,甜味剂通过搅拌大部分溶解;未溶解的甜味剂浓度在3天的时间范围内保持恒定。在0.07%和0.10%时,可略量的莱苞迪甙D通过搅拌溶解;未溶解的甜味剂浓度在3天的时间范围内保持恒定。
实验2
浓度 | 第1天 | 第2天 | 第3天 |
0.07% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
0.10% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
0.20% | 澄清;无固体 | 澄清;一些固体 | 澄清;许多固体 |
表2:实验2的结果
浓度 | 第1天 | 第2天 | 第3天 |
0.12% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
0.14% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
0.16% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
0.18% | 澄清;无固体 | 澄清;无固体 | 澄清;无固体 |
表3:实验2的结果,续表
加热溶液极大地增加了可被溶解的甜味剂的量。在低于0.20%的浓度下,溶解的增甜剂在3天的时间范围内保持在溶液中。在0.20%时,在第2天发生重结晶并且随时间增加。
令人惊讶地发现可利用80℃或高于80℃的温度获得0.60%的莱苞迪甙D溶液。发现对于0.60%的重结晶时间短于1小时。更低浓度的溶液需要花费更长的时间重结晶。从0.60%溶液制备的0.30%甜味剂溶液具有约9小时的沉淀时间。
实验3
环境温度溶液保持在固相中。通过加热溶解甜味剂,但在除去加热后,尽管高剪切力混合,溶液仍然重结晶。
结论
在环境温度下通过初始搅拌,甜味剂在0.05%至0.10%的浓度下具有低溶解度。低于0.05%,溶解度增加。
加热混合物增加溶解度但溶解度仍然保持较低。在高于80℃时,溶解度随着温度升高而极大地增加。然而通过维持80°C的温度,可获得0.60%的浓度。然而,在该浓度时溶液的重结晶时间短于1小时。随着浓度降低,重结晶时间增加。
在无恒定加热的情况下,高浓度下的高剪切力混合经证明影响极小或无影响。
HPLC分析
下面描述了对一系列三种不同莱苞迪甙D溶液进行的两个高效液相色谱(HPLC)分析的结果。将两组一式三份的样品在不同的时间进行分析。
如下制备第一组样品:
A.Reb-D 0.03%水溶液-在环境温度下制备的(对照)
B.Reb-D 0.03%,在稀释的含水H3PO4中制备的(pH 3)
C.Reb-D 0.03%,最初通过加热制备为0.60%,然后用水以1:20稀释
结果
如下制备第二组样品
A.Reb-D 0.03%水溶液-在环境温度下制备的(对照)
B.Reb-D 0.03%,在稀释的含水H3PO4中制备的(pH 2.6)
C.Reb-D 0.03%,最初通过加热制备为0.60%,然后用水以1:20稀释
样品 | [Reb D],mg/L* |
A1 | 275.8±3.8 |
A2 | 262.5±1.9 |
A3 | 278.1±0.5 |
B1 | 266.4±1.8 |
B2 | 284.8±3.3 |
B3 | 278.9±1.5 |
C1 | 281.8±1.7 |
C2 | 282.3±2.7 |
C3 | 284.9±2.4 |
本领域技术人员将理解,为了方便起见,在某些情况下通过参考成分的原始形式(其中其用于配制或产生饮料产品)来描述一些成分。成分的这样的原始形式可能与其中所述成分在成品饮料产品中被发现的形式不同。因此,例如,在根据本公开内容的饮料产品的某些示例性实施方案中,蔗糖和液体蔗糖通常大体上均匀地溶解和分散在饮料中。同样地,被鉴定为固体、浓缩液(例如,果汁浓缩液)等的其它成分通常均匀地分散在整个饮料或饮料浓缩液中,而不是以其原始形式保留。因此,提及饮料产品制剂的成分的形式不应当被用来限制成分在饮料产品中的形式,而是用作将成分描述为产品制剂的分离的组分的方便工具。
鉴于示例性实施方案的上述公开内容和描述的益处,本领域技术人员将明白,与本文公开的本发明的一般原理一致,许多可选择的和不同的实施方案是可能的。本领域技术人员认识到,所有此类不同的变动和可选择的实施方案在本发明的真实范围和精神内。所附权利要求意欲涵盖所有此类变动和可选择的实施方案。应当理解,除非在具体情况下可从上下文中明确地知道术语在该特定情况下意欲明确地表示一个和仅有一个,否则单数不定冠词或定冠词(例如,“a”、“an”、“the”)在本公开内容和下列权利要求中的使用遵照专利中的常规方法表示“至少一个”。同样地,术语“包含”是开放式的,不排除另外的项目、特征、组分等。
Claims (39)
1.一种制备莱苞迪甙D的过饱和溶液的方法,所述方法包括步骤:
a)通过加热至升高的温度在含水液体中混合莱苞迪甙D以形成具有至少7.0的pH的加热的莱苞迪甙D溶液;
b)冷却莱苞迪甙D溶液以形成莱苞迪甙D的过饱和溶液;
c)将至少一种饮料成分添加至莱苞迪甙D的过饱和溶液中以形成具有至少7.0的pH的饮料产品前体;和
d)将饮料产品前体酸化至低于4.0的pH。
2.权利要求1的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为至少80℃。
3.权利要求1的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为75℃至90℃。
4.权利要求1的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为80℃至85℃。
5.权利要求1的方法,其中所述混合与所述加热至少部分地同时发生。
6.权利要求1的方法,其中所述混合包括高剪切力搅拌。
7.权利要求1的方法,其中莱苞迪甙D的过饱和溶液中莱苞迪甙D的浓度为至少百万分之500(ppm)。
8.权利要求1的方法,其中莱苞迪甙D的过饱和溶液中莱苞迪甙D的浓度为至少3000ppm。
9.权利要求1的方法,其中所述加热的莱苞迪甙D溶液中莱苞迪甙D浓度为莱苞迪甙D在所述升高的温度下在水中的溶解度的至少90%。
10.权利要求1的方法,其中酸化所述饮料产品前体的步骤包括将至少一种可食用酸添加至所述饮料产品前体。
11.权利要求10的方法,其中所述至少一种可食用酸选自柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸以及它们的任何混合物。
12.权利要求1的方法,还包括碳酸化所述饮料产品前体。
13.权利要求1的方法,其中以5°C/小时的速度进行冷却的步骤。
14.一种制备糖浆的方法,包括步骤:
a)通过加热至升高的温度在含水液体中混合莱苞迪甙D以形成具有至少7.0的pH的加热的莱苞迪甙D溶液;
b)冷却所述莱苞迪甙D溶液以形成莱苞迪甙D的过饱和溶液;
c)将至少一种糖浆成分添加至所述莱苞迪甙D的过饱和溶液中以形成具有至少7.0的pH的糖浆前体;和
d)将所述糖浆前体酸化至低于4.0的pH。
15.权利要求14的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为至少80℃。
16.权利要求14的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为75℃至90℃。
17.权利要求14的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为80℃至85℃。
18.权利要求14的方法,其中所述混合与加热至少部分同时发生。
19.权利要求14的方法,其中所述混合包括高剪切力搅拌。
20.权利要求14的方法,其中糖浆中莱苞迪甙D的浓度为至少3000ppm。
21.权利要求14的方法,其中酸化糖浆前体的步骤包括将至少一种可食用酸添加至饮料产品前体。
22.权利要求21的方法,其中所述至少一种可食用酸选自柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸以及它们的任何混合物。
23.权利要求14的方法,其中以5°C/小时的速度进行冷却的步骤。
24.权利要求14的方法,其中所述至少一种糖浆成分选自调味剂、着色剂、防腐剂以及它们的任何混合物。
25.一种制备即饮低pH饮料的方法,包括步骤:
a)通过加热至升高的温度在含水液体中混合莱苞迪甙D以形成具有至少7.0的pH的加热的莱苞迪甙D溶液;
b)冷却所述莱苞迪甙D溶液以形成莱苞迪甙D的过饱和溶液;
c)将多种饮料成分添加至所述莱苞迪甙D的过饱和溶液中以形成具有至少7.0的pH的饮料产品前体;
d)将所述饮料产品前体酸化至低于4.0的pH;和
e)稀释所述饮料产品前体以形成即饮低pH饮料。
26.权利要求25的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为至少80℃。
27.权利要求25的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为75℃至90℃。
28.权利要求25的方法,其中步骤(a)中所述加热的莱苞迪甙D溶液为80℃至85℃。
29.权利要求25的方法,其中混合与加热至少部分同时发生。
30.权利要求25的方法,其中混合包括高剪切力搅拌。
31.权利要求25的方法,其中即饮低pH饮料中莱苞迪甙D的浓度为至少400ppm。
32.权利要求25的方法,其中即饮低pH饮料中莱苞迪甙D的浓度为450ppm至500ppm。
33.权利要求25的方法,其中酸化饮料产品前体的步骤包括将至少一种可食用酸添加至饮料产品前体。
34.权利要求33的方法,其中至少一种可食用酸选自柠檬酸、磷酸、苹果酸、酒石酸、乳酸、富马酸、抗坏血酸、葡糖酸、琥珀酸、马来酸、己二酸、肉桂酸、戊二酸以及它们的任何混合物。
35.权利要求25的方法,其中以5°C/小时的速度进行冷却步骤。
36.权利要求25的方法,还包括步骤:
f)碳酸化低pH饮料以产生碳酸即饮低pH饮料。
37.权利要求25的方法,还包括步骤:
f)用低pH饮料灌注多个容器。
38.权利要求36的方法,还包括步骤:
g)用碳酸低pH饮料灌注多个容器。
39.权利要求25的方法,其中所述即饮低pH饮料选自碳酸软饮料、非碳酸软饮料和喷泉饮料。
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-
2010
- 2010-02-04 US US12/700,223 patent/US20110189360A1/en not_active Abandoned
-
2011
- 2011-02-03 JP JP2012552078A patent/JP2013518593A/ja active Pending
- 2011-02-03 MX MX2012009069A patent/MX2012009069A/es not_active Application Discontinuation
- 2011-02-03 EP EP11703995A patent/EP2531049A2/en not_active Withdrawn
- 2011-02-03 WO PCT/US2011/023574 patent/WO2011097359A2/en active Application Filing
- 2011-02-03 BR BR112012019692A patent/BR112012019692A2/pt not_active Application Discontinuation
- 2011-02-03 AU AU2011212953A patent/AU2011212953A1/en not_active Abandoned
- 2011-02-03 RU RU2012137244/13A patent/RU2012137244A/ru not_active Application Discontinuation
- 2011-02-03 CA CA2788968A patent/CA2788968A1/en not_active Abandoned
- 2011-02-03 CN CN201180014149XA patent/CN102811629A/zh active Pending
- 2011-02-04 UY UY0001033217A patent/UY33217A/es not_active Application Discontinuation
- 2011-02-04 AR ARP110100373A patent/AR080130A1/es not_active Application Discontinuation
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104203006A (zh) * | 2012-03-26 | 2014-12-10 | 百事可乐公司 | 增强莱鲍迪苷d水溶性的方法 |
CN104203006B (zh) * | 2012-03-26 | 2016-06-22 | 百事可乐公司 | 增强莱鲍迪苷d水溶性的方法 |
CN106068083A (zh) * | 2014-01-29 | 2016-11-02 | 嘉吉公司 | 甜菊醇糖苷在浓缩糖浆中的稳定悬浮液 |
CN106998763A (zh) * | 2014-11-24 | 2017-08-01 | 嘉吉公司 | 糖苷组合物 |
CN108289487A (zh) * | 2015-10-02 | 2018-07-17 | 可口可乐公司 | 具有改进的风味特征曲线的甜菊醇糖苷甜味剂 |
CN112399798A (zh) * | 2018-03-14 | 2021-02-23 | 可口可乐公司 | 包含甜菊糖掺合物的浓缩物及用途 |
CN112399798B (zh) * | 2018-03-14 | 2024-04-05 | 可口可乐公司 | 包含甜菊糖掺合物的浓缩物及用途 |
Also Published As
Publication number | Publication date |
---|---|
AR080130A1 (es) | 2012-03-14 |
AU2011212953A1 (en) | 2012-09-06 |
US20110189360A1 (en) | 2011-08-04 |
BR112012019692A2 (pt) | 2016-02-23 |
WO2011097359A3 (en) | 2011-10-06 |
MX2012009069A (es) | 2013-02-15 |
CA2788968A1 (en) | 2011-08-11 |
JP2013518593A (ja) | 2013-05-23 |
EP2531049A2 (en) | 2012-12-12 |
UY33217A (es) | 2011-08-31 |
WO2011097359A2 (en) | 2011-08-11 |
RU2012137244A (ru) | 2014-03-10 |
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