CN102946740A - 甜味剂组合物 - Google Patents
甜味剂组合物 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种增甜组合物，包含(a)甜叶菊，和(b)式(I)的化合物，
Description
技术领域
本发明涉及一种包含天然的甜味剂和香紫苏内酯的甜味剂组合物。本发明进一步涉及使用香紫苏内酯以减少天然甜味剂伴有的某些不期望的气味。
背景技术
在人类食品制造业中，糖是受欢迎的增甜添加剂。糖不仅被理解为蔗糖，而且也理解为其它常用的富含卡路里的增甜添加剂，例如葡萄糖、果糖和高果糖玉米糖浆。通常的饮食习惯倾向于糖的过量消费，尽管已经确认糖的过量消费是多种健康不良反应的已知诱因，最常见的包括蛀牙和肥胖。
迄今为止，已提出众多的产品以寻求解决这些问题。例如，已经开发出在低剂量下释放甜味的人造高强度甜味剂。在已经出现在市场上的高强度甜味剂中，
阿斯巴甜、安赛蜜、甜蜜素、糖精可以被提名为公知的替代品。但是，数量逐渐增加的消费者对于天然或天然来源的产品而不是它们的人造对应物存在强烈期望。因此，极其期望提供一种满足这种消费需求的产品。
在天然生成的甜味剂的种类中，可以利用的产品数量逐渐增加。实例包括奇甜蛋白、罗汉果、植物甜蛋白、仙茅甜蛋白、甘草甜素和甜叶菊。在这些甜味剂中，甜叶菊由于其广泛的应用和令人期望的甜味分布可能是最重要的。
但是甜叶菊具有唯一的缺点是当食用时留有甘草后味，随应用而定，这对于消费者来说是极其不期望的。
据我们所知，以前从来没有使用任何一种化合物来减少或掩盖由于甜叶菊引起的甘草后味。
因此，本发明目的在于解决该难题。
发明内容
因此，本发明提供一种增甜组合物，该组合物包含：
(a)甜叶菊和/或其衍生物，和
(b)式(I)的化合物，
式(I)
其中基于增甜组合物的总重量，式(I)的化合物存在的量至少为0.0001重量%。
本发明还提供了通过在包含甜叶菊的组合物中应用式(I)化合物来减少或掩盖甜叶菊的甘草气味的方法。
本发明的详细说明
所述甜味剂包含作为必需成分的甜叶菊。
在本发明的上下文中，术语“甜叶菊”表示一种由甜叶菊植物组成的、包括甜叶菊植物的或源自甜叶菊植物的材料。因而，甜叶菊可以指甜叶菊植物本身、其任何甜味的部分、其萃取物、甜叶菊衍生物例如甜叶菊糖苷，以及它们的混合物。
甜叶菊(Stevia rebaudiana Bertoni)是一种甜味植物。其叶子含有天然甜的二萜糖苷的复合混合物。甜叶菊糖苷(例如甜菊苷和莱苞迪苷(rebaudioside))是有助于甜味的甜叶菊的组分。通常，发现这些化合物包括甜菊苷(4~13%干重)；甜叶菊双糖苷(痕量)；莱苞迪苷，包括莱苞迪苷A(2~4%)、莱苞迪苷B(痕量)、莱苞迪苷C(1~2%)、莱苞迪苷D(痕量)和莱苞迪苷E(痕量)；和杜克苷A(0.4~0.7%)。在甜叶菊植物的叶子中还鉴定出以下无甜味组分：赖百当类、二萜类、三萜类、固醇类、黄酮类、精油组分、色素类、树胶类和无机物质。
合适的甜叶菊衍生物包括甜叶菊基增甜系统，该系统包含作为导致甜叶菊的甜味的主要成分的高水平的莱苞迪苷A。因此，优选甜叶菊组分是甜叶菊衍生物，基于甜叶菊组分的总重，所述衍生物包含大于30重量%、更优选大于60重量%、甚至更优选大于85重量%、最优选大于90重量%、例如，更优选大于95重量%的莱苞迪苷A。
其它合适的甜叶菊衍生物包括甜叶菊基系统，所述系统包含高水平的甜菊苷。
或者，合适的甜叶菊衍生物可以包含任意比例的甜菊苷和莱苞迪苷A。
所述增甜组合物进一步含有式(I)的化合物，
式(I)。
该化合物，也称为香紫苏内酯，是一种来自香紫苏的二萜萃取物。能够从许多供货商处，例如同在美国的Avoca或Chromadex公司普遍地购得该化合物。
在食品或饮料中，组分(a)和组分(b)的存在量分别可以在5~300ppm和0.025~9ppm的范围内。
因此，优选组分(a)存在的浓度为5~300ppm，更优选25~200ppm，最优选50~100ppm。
组分(b)存在的浓度为0.025~9ppm，优选0.5~9ppm，最优选0.7~5ppm。因此，在包含如上定义的增甜组合物的食品或基料中，组分(b)存在的量为0.025~10ppm。这是因为浓度水平超出该范围时，无法达到期望的甘草异味的掩盖。
所述组合物可以以任何合适的形式提供，例如液体(优选透明的液体)或固体(例如粉末、颗粒、片剂等)。
本发明的增甜组合物，特别是在浓缩或干燥的形式时，可以用来为多种目的提供天然的甜味。这种提供甜味的用途实例为：饮料，例如茶、咖啡、果汁和水果味的饮料；食品，例如果酱和果冻、坚果黄油、派、布丁、麦片、糖果、冰淇淋、酸奶、烘烤食品；保健品，例如牙膏、漱口水、止咳滴剂、止咳糖浆；口香糖；以及糖替代品。
现在将参照如下实施例对本发明进行详细说明。除非另有说明，所有的含量都是重量百分比。
具体实施方式
实施例1
柠檬冰茶饮料的制备
使用如下成分以所示(克)量制备柠檬冰茶饮料。基料A是全蔗糖产品(即对照样本)。除了少50%蔗糖和额外添加的甜叶菊增甜剂以提供相同水平的甜味水平之外，基料B与基料A相同。
表1
(1)来自Firmenich，瑞士(编号：36544207TD0594)
(2)来自Firmenich,瑞士(编号：540311TP0345)
(3)具有97%的莱苞迪苷A含量的甜叶菊衍生物，来自BlueCalifornia，美国
(4)Arkina，瑞士
将每种基料的成分混合在一起直至完全溶解。
实施例2
饮料的味道差异的评价
制备如下饮料样本，并且对其风味和味道特性进行评价：
表2
| 组分 | 样本1(wt%) | 样本2(wt%) | 样本3(wt%) |
| 基料A | 100 | - | - |
| 基料B | - | 100 | 99.925 |
| 香紫苏内酯(1) | - | - | 0.075 |
(1)食品级香紫苏内酯，来自Avoca，美国
然后，通过受过训练的10人评审团对样本进行评价。以平衡的展示顺序对样本进行盲测，对酸味、苦味、甜味和甘草味的强度都在0~5的等级范围内进行评价定，其中0表示感觉不到，5表示非常强烈。
将得分求平均值并且进行方差分析以确认样本之间的显著性差异。得到的结果列于下表：
表3
| 属性 | 样本1 | 样本2 | 样本3 |
| 酸度(1) | 1.73 | 1.68 | 1.68 |
| 苦味(1) | 1.27 | 1.68 | 1.45 |
| 甜味(1) | 2.59 | 3.32 | 3.05 |
| 甘草味(2) | 0.73 | 2.41 | 1.50 |
(1)样本之间没有显著差异
(2)样本之间存在显著差异
结果显示，甜叶菊衍生物的添加增加了产品的甘草味道。而且，结果还显示香紫苏内酯的应用显著降低了甘草味道。令人惊奇的是，香紫苏内酯对于产品的酸味、苦味或甜味没有明显的影响。
实施例3
碳酸可乐饮料配方的评价
通过混合如下成分制备可乐饮料糖浆基料：
表4
| 成分 | 含量 |
| 天然可乐乳浊液(Firmenich编号：599077T) | 7.20g |
| 焦糖色(20%溶液) | 26.0g |
| 磷酸(85%溶液) | 2.80ml |
| 柠檬酸(无水) | 0.40g |
| 酒石酸 | 0.50g |
| 苯甲酸钠(18%w/w溶液) | 10ml |
| 咖啡因 | 0.60g |
| 甜叶菊(参见表1的脚注3) | 2.40g |
| 水 | 至1升 |
向一份1升的糖浆基料中添加6g的香紫苏内酯，其来自Avoca(1%w/v的乙醇溶液)。然后将混合物用5升的碳酸水稀释使得香紫苏内酯达到10ppm。将其称作样本4。
另一份1升糖浆基料原样使用(即不存在香紫苏内酯)并且用5升的碳酸水稀释。将其称作样本5。
要求31个评审员在平衡的、随机的盲测中对样本4和样本5的总体的风味、甜度、辛酸(Tartness)/酸味、绵长的后味、金属的/苦味、异味的后味和甘草风味以11级连续的强度等级进行评价，其中0=不能感知，10=极其显著。结果列于下表中：
表5
| 特性(强度) | 样本4 | 样本5 | P值 |
| 整体风味 | 6.31 | 6.15 | 0.591 |
| 甜味 | 4.62 | 5.56 | 0.006 |
| 辛酸/酸味 | 5.23 | 4.08 | 0.004 |
| 绵长的后味 | 5.89 | 4.54 | 0.004 |
| 金属的苦味 | 5.44 | 3.47 | 0.000 |
| 异味的后味 | 5.04 | 3.37 | 0.001 |
| 甘草味 | 3.20 | 2.78 | 0.383 |
结果显示：
(i)在两个样本之间的整体风味强度或甘草风味强度没有明显的差异(置信度90%)；
(ii)样本5比样本4具有更加显著的甜味强度；
(iii)样本4的苦味、绵长的后味、金属的/苦味以及异味强度比样本5更加显著(置信度90%)。
实施例4
碳酸柠檬饮料配方的评价
通过混合如下成分制备柠檬饮料糖浆基料：
表6
| 成分 | 含量 |
| 柠檬酸(无水) | 2.88g |
| 酒石酸 | 3.60g |
| 苯甲酸钠(18%w/v溶液) | 10ml |
| 柠檬酸钠 | 0.60g |
| 天然柠檬WONF(Firmenich编号：540374CW) | 6ml |
| 甜叶菊(参见表1脚注3) | 2.40g |
| 水 | 至1升 |
向一份1升的糖浆基料中添加6g的香紫苏内酯，其来自Avoca(1%w/v的乙醇溶液)。然后将混合物用5升的碳酸水稀释以使香紫苏内酯为10ppm。将其称作样本6。
向另一份1升的糖浆基料中添加0.12g的香紫苏内酯，其来自Avoca(1%w/v的乙醇溶液)。然后将混合物用5升的碳酸水稀释至香紫苏内酯为0.2ppm。将其称作样本7。
将第三份糖浆基料原样使用(即没有香紫苏内酯的存在)并且用5升的碳酸水稀释。将其称作样本8。
然后要求30个评审员在平衡的、随机的盲测中对(i)样本6和样本8，以及(ii)样本7和样本8的整体的风味、甜味、辛酸/酸味、绵长的后味、金属的/苦味、异味后味和甘草风味以11级连续的强度等级进行评价，其中0=不能感知，10=极其显著。结果列于下表中：
表7
| 特性(强度) | 样本6 | 样本8 | P值 |
| 整体风味 | 6.12 | 6.15 | 0.909 |
| 甜味 | 4.77 | 5.35 | 0.115 |
| 辛酸/酸味 | 4.57 | 4.26 | 0.424 |
| 绵长的后味 | 5.45 | 4.95 | 0.239 |
| 金属的苦味 | 4.70 | 3.87 | 0.041 |
| 异味后味 | 4.64 | 3.51 | 0.011 |
| 甘草味 | 3.32 | 2.64 | 0.032 |
表8
| 特性(强度) | 样本7 | 样本8 | P值 |
| 整体风味 | 6.00 | 6.10 | 0.724 |
| 甜味 | 5.38 | 5.42 | 0.904 |
| 辛酸/酸味 | 4.92 | 4.71 | 0.494 |
| 绵长的后味 | 4.85 | 4.68 | 0.562 |
| 金属的苦味 | 3.51 | 3.47 | 0.903 |
| 异味后味 | 3.40 | 3.24 | 0.521 |
| 甘草味 | 3.05 | 2.92 | 0.659 |
表7的结果显示：
(i)两个样本间的整体风味强度、甜味强度、酸味强度或绵长的后味强度没有明显的差异(置信度90%)；
(ii)样本6比样本8具有更加显著的金属/苦味、异味强度和甘草风味强度(置信度90%)。
因此，10ppm的香紫苏内酯不能获得掩盖甘草气味的效果。
表8的结果显示两个样本之间的任何特征都没有明显差异(置信度90%)，这表明0.2ppm的香紫苏内酯几乎不具有或不具有可察觉到的掩盖效果。
Claims (7)
1.一种增甜组合物，包含：
(a)甜叶菊和/或其衍生物，和
(b)式(I)的化合物，
式(I)
其中基于增甜组合物的总重量，式(I)的化合物存在的量至少为0.0001重量%。
2.根据权利要求1的增甜组合物，其中甜叶菊是包含至少95重量%的莱苞迪苷A的甜叶菊萃取物。
3.根据权利要求1或2的增甜组合物，其中组分(a)和组分(b)存在的量分别在5~300ppm和0.01~20ppm的范围内。
4.根据前述权利要求中任一项的增甜组合物，其中组分(a)和组分(b)的浓度范围分别为25~200ppm和0.5~10ppm。
5.根据前述权利要求中任一项的增甜组合物，其中组分(a)和组分(b)的浓度范围分别优选为50~100ppm和0.7~5ppm。
6.一种食品或基料，包含权利要求1的增甜组合物，其中组分(b)存在的量为0.025~9ppm。
7.一种降低或掩盖甜叶菊的甘草气味的方法，该方法通过在包含甜叶菊的组合物中使用式(I)的化合物，
式(I)
其中，基于增甜组合物的总重量，式(I)的化合物存在的量至少为0.0001重量%。
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| EP10167025.5 | 2010-06-23 | ||
| PCT/IB2011/052739 WO2011161633A1 (en) | 2010-06-23 | 2011-06-22 | Sweetener composition |
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| US (1) | US20130115356A1 (zh) |
| EP (1) | EP2584917A1 (zh) |
| JP (1) | JP2013529466A (zh) |
| CN (1) | CN102946740A (zh) |
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| WO2014100410A1 (en) * | 2012-12-20 | 2014-06-26 | Cargill, Incorporated | Composition comprising steviol glycoside and maltose |
| AR105628A1 (es) | 2015-08-07 | 2017-10-25 | V Mane Fils | Composición que comprende compuestos para la modulación del sabor, su uso y alimentos que la comprenden |
| RU2733984C2 (ru) | 2015-08-07 | 2020-10-09 | В. Ман Фис | Композиция, содержащая соединения, модулирующие вкус и аромат, их применение и пищевые продукты, содержащие их |
| EP3331379A2 (en) | 2015-08-07 | 2018-06-13 | V. Mane Fils | Composition comprising taste modulation compounds, their use and foodstuff comprising them |
| BR112021008782A2 (pt) * | 2019-03-28 | 2021-11-03 | Firmenich S/A | Sistema de sabor |
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| EP0420402A2 (en) * | 1989-09-29 | 1991-04-03 | INTERNATIONAL FLAVORS & FRAGRANCES INC. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| CN1527672A (zh) * | 2001-07-19 | 2004-09-08 | �Դ���� | 味道改良的组合物及其应用 |
| WO2008112967A1 (en) * | 2007-03-14 | 2008-09-18 | The Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
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| US4917913A (en) * | 1989-09-29 | 1990-04-17 | International Flavors & Fragrances Inc. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| US4966783A (en) * | 1989-09-29 | 1990-10-30 | International Flavors & Fragrances Inc. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| US4988532A (en) * | 1989-09-29 | 1991-01-29 | International Flavors & Fragrances Inc. | Use of sclareolide to debitter a coffee beverage |
| US4999207A (en) * | 1989-09-29 | 1991-03-12 | International Flavors & Fragrances Inc. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| US4988527A (en) * | 1989-09-29 | 1991-01-29 | International Flavors & Fragrances Inc. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| JP2003235497A (ja) * | 2002-02-19 | 2003-08-26 | Sanei Gen Ffi Inc | 液状甘味料組成物 |
| JP2003235496A (ja) * | 2002-02-19 | 2003-08-26 | Sanei Gen Ffi Inc | 液状甘味料組成物 |
| NZ599729A (en) * | 2007-06-29 | 2013-11-29 | Mcneil Nutricitionals Llc | Stevia-containing tabletop sweeteners and methods of producing same |
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|---|---|---|---|---|
| EP0420402A2 (en) * | 1989-09-29 | 1991-04-03 | INTERNATIONAL FLAVORS & FRAGRANCES INC. | Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs |
| CN1527672A (zh) * | 2001-07-19 | 2004-09-08 | �Դ���� | 味道改良的组合物及其应用 |
| WO2008112967A1 (en) * | 2007-03-14 | 2008-09-18 | The Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
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| RU2013102866A (ru) | 2014-07-27 |
| BR112012032489A2 (pt) | 2015-09-08 |
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