CN104254251A - 糖食组合物、其方法及相关的糖食制品 - Google Patents
糖食组合物、其方法及相关的糖食制品 Download PDFInfo
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- CN104254251A CN104254251A CN201380021886.1A CN201380021886A CN104254251A CN 104254251 A CN104254251 A CN 104254251A CN 201380021886 A CN201380021886 A CN 201380021886A CN 104254251 A CN104254251 A CN 104254251A
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Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
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Abstract
公开一种不用常规熬制步骤形成糖食组合物的方法。所述方法包括在约50℃至约85℃的温度下共混特定量的聚葡糖醇和水,以形成糖食组合物。还公开使用所述方法制备的糖食组合物和糖食制品。糖食组合物可以是,例如,软糖或硬糖。
Description
背景技术
多种糖食组合物,包括硬糖和耐嚼糖果,是通过共混包括过量的水的成分,然后在去除很大部分的添加的水的条件下熬制得到的共混物。在那样的工艺中,典型地晶体成分被转变成非晶体的“玻璃状”物质。简而言之,许多糖果是熬制糖果。熬制步骤既耗能又耗时间。因此,存在对于减少或者消除熬制步骤的糖果制作工艺的需要。
熬制的耐嚼糖果典型地是通过将结晶成分(如食糖和多元醇)与非结晶成分(如在水中的玉米糖浆)溶解在水中。用于溶解结晶和非结晶甜味料的水的初始量可以高达按全部耐嚼糖果组合物的重量计的30%或更多。在溶剂甜味料之后,水被蒸发或熬煮掉,以将水含量减少至耐嚼糖果组合物的约6至12重量百分数。
已知一些未熬制的糖果和相关的方法。例如,被授予Cherukuri等的美国专利号5,587,198(Cherukuri的198)描述了一种通过积极的保湿步骤而不需要熬制的制作糖食团,特别是牛轧糖的方法。然而,Cherukuri的198需要涉及高温和高剪切力的使用的闪流工艺(flash-flow process)。高剪切力可能破坏脆弱组分的结构,并且高温可能引起温度敏感组分的腐坏。
另一个例子是被授予Cherukuri等的美国专利号6,482,465(Cherukuri的465),该专利描述将基于糖类的组分与水化的与水结合的组分(hydroated hydrobinding component)结合。然而,Cherukuri的465需要高剪切混合,这是脆弱组分所不期望的。同样地,Cherukuri的465使用大量的具有白垩质地(chalky texture)的碳酸钙。
另一个例子是被授予Chau等的美国专利号6,517,886(“Chau”),该专利描述了将基于糖类的组分、水合的水结合组分和脂肪组分组合。然而,Chau的工艺和组合物类似于Cherukuri的工艺和组合物。Chau的组合物包含非常大量的碳酸钙而具有白垩质地。Cherukuri的198、Cherukuri的465和Chau都使用颗粒状组分,所述颗粒状组分造成其最终产品具有粗造的质地。因此,这些参考文献并没有解决提供在口味、质地和感觉方面与熬制糖果相似的未熬制糖果的问题。
仍然存在对于在避免已知的非熬制方法的缺点的同时,减少或者消除熬制步骤的糖果制作工艺的需要。
本发明实施方案简述
一个实施方案是形成糖食组合物的方法,该方法包括在约50℃至约85℃的温度下共混包括约35至约95重量百分数的聚葡糖醇和约5至约13重量百分数的水,以形成糖食组合物,所述聚葡糖醇具有至少3的聚合度;其中所述糖食组合物保留至少90百分数的添加的水;并且其中所有的重量百分数都是基于所述糖食组合物的重量,除非特别指定另一个基础。
另一个实施方案是糖食组合物,所述糖食组合物包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约10重量百分数的水。
再另一个实施方案是一种糖食制品,所述糖食制品包括包括咀嚼型胶基糖组合物的第一层;以及被设置在所述第一层上的第二层;其中所述第二层包括糖食组合物,所述糖食组合物包括,基于所述糖食组合物的重量,约35至约95重量百分数的聚葡糖醇,和约5至约10重量百分数的水。
另一个实施方案是咀嚼型胶基糖组合物(包括胶基糖基础剂)和糖食组合物,所述糖食组合物包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约10重量百分数的水。
这些实施方案和其他实施方案在下文中详细描述。
发明内容
本发明提供用于形成糖制食品,包括硬糖和耐嚼糖果的非熬制方法。该方法不需要高温或高剪切力的使用。该方法还避免对于水合的水结合组分和产生白垩质地的组分的需求。进一步,本发明消除耗能的步骤,例如将糖食成分溶解在水中并熬煮掉水以形成糖食。
如本文所使用的,术语“糖食组合物”意为一包括甜味组分的可食用产品。糖食组合物包括用食糖、糖浆或蜂蜜制成的药用制剂以及甜的食物(例如糖果或糕点)。适合的糖食组合物是本领域熟知的,并且包括“食糖糖食”,例如硬糖(包括,例如,无定形糖玻璃(sugarglass))、乳脂糖、法奇糖、方旦糖、胶冻软糖、橡皮糖、糖锭、卡拉梅尔糖、太妃糖、牛轧糖、和咀嚼型胶基糖,以及“基于脂肪的糖食”,例如巧克力(包括,例如牛奶巧克力、黑巧克力和半甜巧克力),和包衣(包括,例如巧克力复合包衣、粉彩复合包衣,例如白巧克力等)。
当在本文中被使用时,术语“吹泡型胶基糖(bubble gum)”和“咀嚼型胶基糖(chewinggum)”被可互换地使用,并且两者都意图包括任何胶基糖组合物。
硬熬煮糖果,也称作硬糖、硬糖果(hard sweets)或熬煮糖果(boiled sweets),是通过对碳水化合物糖浆大量脱水获得的固体的且本质上无定形的糖食产品。硬熬煮糖果可以是基于食糖的或者不含食糖的。典型地,硬熬煮糖果具有玻璃状外观。
耐嚼糖食一般被认为是具有可溶组分的糖制食品,所述可溶组分允许消费者在超过一分钟的咀嚼期体验具有弹性的咀嚼质地。耐嚼糖制食品包括增量甜味料、胶凝剂和脂肪。所述耐嚼糖制食品可以可选地包括咀嚼质地改性剂以改变咀嚼质地。
如在本文中所使用的,术语“熬制”指加热内容物至至少高达100摄氏度的温度。形成糖食的传统方法涉及熬制成分的步骤以熬煮掉在糖制食品形成方法中添加的水。
如在本文中所使用的,术语“聚葡糖醇”指氢化多糖。在一些实施方案中,聚葡糖醇具有式(I)的结构
其中n是至少1。一般而言,聚葡糖醇具有n+2的聚合度。因而,当聚葡糖醇被描述为具有至少3的聚合度时,n是至少1。在一些实施方案中,聚合度是,在重量平均的基础上,至少约4,或至少约5,或至少约6。在一些实施方案中,聚合度是平均3至约20,具体地约4至约15,更具体地约5至约12,再更具体地约5至约10。
生产聚葡糖醇(包括具有至少3的聚合度的聚葡糖醇)的方法是本领域已知的,并描述在,例如,授予Conrad的美国再颁专利号26,959;授予Verwaerde等的美国专利号4,279,931、4,346,116和4,445,938;授予Stroz的美国专利号4,457,921;Yang等的美国专利申请公开号US 2003/0131757A1;1999年3月25日递交的美国专利申请序列号09/276,014;以及Barresi等的国际专利申请公开号WO 99/036442中。如果必要的话,常规的分离方法(例如液相色谱法)可以被使用来获得具有期望的重量百分数的具有至少3的聚合度的聚葡糖醇,同时减少或者以其他方式管理山梨糖醇、麦芽糖醇和其他氢化糖类的重量百分数值。
在一些实施方案中,提供形成糖食组合物的方法,包括在约50℃至约85℃的温度共混包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约13重量百分数的水,以形成糖食组合物;其中所述糖食组合物保留至少90百分数的添加的水;并且其中所有的重量百分数都是基于所述糖食组合物的重量,除非特别指定另一个基础。在约35至约95重量百分数的范围之内,聚葡糖醇的量可以是约40至约90重量百分数,具体地约50至约85重量百分数,更具体地约60至80重量百分数。在约5至约13重量百分数的范围之内,水的量可以是约6至约12重量百分数,并且具体地约7至约11重量百分数。
意外地发现上述形成糖食的方法在形成糖食时消除了熬制步骤。由于熬制步骤被消除,该方法需要显著较少的能量来形成糖食组合物,并且热敏感的组分可以被加到所述糖食组合物中。进一步,当与传统的制造方法相比较时,该方法减少制作糖食涉及的步骤数,由此使该工艺的工业自动化简易。换言之,该方法减少或者避免了与涉及熬制的传统的糖食形成方法相关的缺点。同样地,该方法生产在口味、质地和感觉方面与熬制糖果基本上类似的糖食组合物。
在一些实施方案中,该方法包括在约50℃至约85℃共混聚葡糖醇和水。在50℃至85℃的范围之内,所述共混步骤可以在约55℃至约85℃,具体地约60℃至约85℃进行。在一些实施方案中,所述形成糖食组合物的步骤是完全在小于或等于85℃的温度下,具体地在小于或等于80℃的温度下进行的。在这些相同的实施方案中,所述形成糖食组合物的步骤可以可选地是完全在约90至约110千帕斯卡的压力下进行的。
在一些实施方案中,糖食组合物保留在糖食形成期间添加的至少90百分数的水。在一些其他的实施方案中,糖食组合物保留至少95百分数的添加的水,或者至少98百分数的添加的水。
在一些实施方案中,糖食组合物包括基于糖食组合物的重量的不多于10重量百分数、8重量百分数、6重量百分数或4重量百分数的山梨糖醇。在一些其他的实施方案中,糖食组合物包括基于聚葡糖醇的重量不超过20重量百分数、15重量百分数、10重量百分数或5重量百分数的山梨糖醇。
在一些实施方案中,糖食组合物包括基于糖食组合物的重量的不多于20重量百分数、15重量百分数、10重量百分数或5重量百分数的麦芽糖醇。在一些其他的实施方案中,糖食组合物包括基于聚葡糖醇的重量的不多于30重量百分数、25重量百分数、20重量百分数、15重量百分数、10重量百分数或5重量百分数的麦芽糖醇。
在一些实施方案中,糖食组合物包括基于山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少50重量百分数、至少60重量百分数、至少70重量百分数、至少80重量百分数、至少90重量百分数或至少95重量百分数的聚葡糖醇。
在一些实施方案中,形成糖食组合物的方法是形成硬质糖食组合物的方法。所述硬质糖食组合物可以是,例如,硬糖或喉糖(lozenge)。在一些硬糖实施方案中,糖食组合物基本上不含水状胶质,例如阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。
在一些硬质糖食实施方案中,糖食组合物包括基于糖食组合物重量的约70至约95重量百分数的聚葡糖醇。在约70至约95重量百分数的范围之内,聚葡糖醇的量可以是约75至约95重量百分数,具体地约80至约90重量百分数,以及更具体地约85至90重量百分数。
在一些硬质糖食实施方案中,除了聚葡糖醇和水,共混的组分还包括约0.5至约2重量百分数的食用脂肪或油。在约0.5至约2重量百分数的范围之内,食用脂肪或油的量可以是约0.7至约1.6重量百分数,具体地约0.9至约1.3重量百分数。
食用脂肪或油可以是任何适合的动物或植物来源的脂肪或油。在一些实施方案中,食用脂肪或油选自由氢化棕榈油、氢化棕榈仁油、氢化大豆油、氢化花生油、氢化棉籽油、氢化椰子油,及其组合组成的组。
其他食用脂肪或油包括部分或完全氢化植物油、部分或完全氢化的动物脂肪、甘油及其组合。在一些实施方案中,部分或完全氢化的油或脂肪选自由椰子油、玉米油、棕榈仁油、花生油、大豆油、芝麻油、棉籽油、可可油、乳脂、牛油、猪油及其组合组成的组。
除其他外,脂肪可以是可可脂、可可脂替代品、代可可脂、可可脂改良物或者类可可脂。可可脂替代品是从棕榈树的果实的籽仁获得的月桂酸,所述月桂酸是通过棕榈仁油的分馏或氢化作用获得的。其包括约55%的月桂酸、约20%的肉豆蔻酸和约70%的油酸。类可可脂是与可可脂具有类似的化学和物理特性的植物脂肪,其是通过共混不同的其他脂肪级分或通过内酯化作用得到的,并且可以在任何配方中与可可脂互换使用。代可可脂是由非月桂酸植物脂肪形成的,其可以仅以限制性的比例与可可脂混合:它们具有与可可油类似的物理特性,而非化学特性。代可可脂可以用在部分基于可可团料(cocoa mass)或可可脂的配方中。可可脂改良物更硬;类可可脂不仅在其兼容性方面是等同的,而且改善一些较软品质的可可脂的硬度。
在一些实施方案中,脂肪或油具有10或更小的碘值。在一些其他的实施方案中,脂肪或油具有约45至约55的碘值。在一些实施方案中,脂肪或油具有约30至约65℃的熔点。在30至65℃的范围之内,所述熔点可以是约35至约60℃,具体地约40至55℃。
在一些实施方案中,形成糖食组合物的方法是形成耐嚼糖食的方法。在一些耐嚼糖食实施方案中,约30至约70重量百分数的聚葡糖醇是以制成粉状的聚葡糖醇组合物的形式提供的,所述制成粉状的聚葡糖醇组合物包括,基于所述制成粉状的聚葡糖醇组合物的重量,约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇,和小于或等于1重量百分数的水;并且约30至约70重量百分数的聚葡糖醇是以液体聚葡糖醇组合物的形式提供的,所述液体聚葡糖醇组合物包括,基于所述液体聚葡糖醇组合物的重量,约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水。
在一些耐嚼糖食实施方案中,共混的组分包括约35至约50重量百分数的聚葡糖醇;并且共混的组分还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组。在约35至约50的范围之内,聚葡糖醇的量可以是约35至约45重量百分数,具体地约35至40重量百分数。在约35至约55的范围之内,多元醇量可以是约40至约50重量百分数。在一些实施方案中,多元醇包括山梨糖醇。山梨糖醇可以以基于糖食组合物的重量的约10至约30重量百分数存在。在约10至约30重量百分数的范围之内,山梨糖醇的量可以是约15至25重量百分数,具体地约18至22重量百分数。
在一些耐嚼糖食实施方案中,共混的组分还包括约1至约10重量百分数的食用脂肪或油。在约1至约10重量百分数的范围之内,食用脂肪或油的量可以是约1.5至约8重量百分数,具体地约2至约7重量百分数,更具体地约4至约6重量百分数,并且甚至更具体地约4至约5重量百分数。
食用脂肪或油可以是包括上文描述的脂肪和油的任何适合的脂肪或油。在一些实施方案中,食用脂肪或油选自由氢化棕榈油、氢化棕榈仁油、氢化大豆油、氢化花生油、氢化棉籽油,及其组合组成的组。
在一些实施方案中,其中糖食组合物的气化是期望的,共混的组分还包括约0.3至约3重量百分数的碳酸氢钠、碳酸氢钾或其组合,和约0.3至约2.5重量百分数的食品级酸。适合的食品级酸包括乙酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸(glyconicacid)、葡三羟基、乳酸、磷酸、草酸、琥珀酸、酒石酸及其组合。在约0.3至约3重量百分数的范围之内,碳酸氢钠、碳酸氢钾或其组合的量可以是约0.5至约2.5重量百分数,具体地约0.8至约2重量百分数,更具体地约1.1至约2重量百分数。在约0.3至约2.5重量百分数的范围之内,食品级酸的量可以是约0.5至约2重量百分数,具体地约0.8至约1.5重量百分数。
在一些实施方案中,共混的组分还包括约1至约5重量百分数的起泡剂。在约1至约5重量百分数的范围之内,起泡剂的量可以是约1.5至约4重量百分数,并且具体地约2至约3重量百分数。适合的起泡剂包括碳酸氢钠和碳酸氢钾。在一个实施方案中,起泡剂是卡布奇诺泡沫促进剂(cappuccino foam booster)。可以使用任何可从公司(如,雀巢公司(Nestle S.A.)或卡夫食品公司(Kraft Foods Inc.))商业上可获得的食品级泡沫促进剂。
在一些实施方案中,共混的组分还包括约0.5至约10重量百分数的水状胶质。在约1至约10重量百分数的范围之内,水状胶质的量可以是约1至约8重量百分数,具体地约2至约6重量百分数,并且更具体地约3至约6重量百分数。适合的水状胶质包括,例如,明胶、海藻酸钠、羧甲基纤维素、黄原胶、瓜尔胶、洋槐豆胶、角叉菜胶、果胶、琼脂、谷朊及其组合。
在一些硬糖实施方案中,糖食组合物基本上不含水状胶质。具体地,在一些硬糖实施方案中,糖食组合物基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶、明胶及其组合。
在一些实施方案中,共混的组分还包括约0.01至约2重量百分数的高强度甜味料。在约0.01至约2重量百分数的范围之内,高强度甜味料的量可以是约0.05至约1.5重量百分数,具体地约0.10至约1重量百分数,更具体地约0.20至约0.8重量百分数,并且甚至更具体地约0.20至约0.60重量百分数。
如在本文中使用的,“高强度甜味料”意为具有在每一重量基础上至少为食糖(蔗糖)的甜度100倍的甜度。在一些实施方案中,高强度甜味料具有在每一重量基础上至少为食糖的甜度150倍,更具体地在每一重量基础上至少为食糖的甜度200倍,甚至更具体地在每一重量基础上至少为食糖的甜度500倍的甜度。高强度甜味料可以选自于广泛范围的材料,包括水溶性天然和人工甜味料、水溶性甜味料衍生物、基于二肽的甜味料以及基于蛋白质的甜味料。可以使用包括两种或更多种高强度甜味料的任意组合。一种或更多种高强度甜味料可以进一步与一种或更多种前述甜味料或甜味剂组合。高强度甜味料可以以多种独特的物理形式(例如本领域公知的那些)被使用,以提供甜味的初始突释和/或延长的甜味感觉。这样的物理形式包括(但不限于)游离形式(例如,喷雾干燥的或粉末状的)、珠状形式、被包封的形式及前述形式的组合。
不限于特定的甜味剂,代表性的类别和例子包括(1)水溶性的甜味剂,比如二氢查尔酮、莫内林(monellin)、甜菊苷、莱鲍迪苷A(Rebaudiocide A)、莱鲍迪苷B(RebaudiocideB)、莱鲍迪苷C(Rebaudiocide C)、甘草甜素、二氢核黄素,和糖醇,比如山梨糖醇、甘露糖醇、麦芽糖醇、莫那亭(monatin),以及L-氨基二羧酸氨基链烯酸酯酰胺,例如在授予Zanno等的美国专利号4,619,834中公开的那些,或包括前述中的至少一种的组合;(2)水溶性人工甜味剂,比如糖精、可溶的糖精盐,比如钠或钙的糖精盐、环磺酸盐、安赛蜜盐,比如3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钾盐(乙酰磺胺酸钾,Acesulfame-K)、糖精的游离酸形式,或包括前述中的至少一种的组合;(3)基于二肽的甜味料,举例来说,从L-天冬氨酸衍生的甜味料,比如L-天冬氨酰-L-苯丙氨酸甲酯(阿斯巴甜),以及授予Schlatter等的美国专利No.3,492,131中描述的材料、L-α-天冬氨酰-N-(2,2,4,4-四甲基-3-硫化三亚甲基)-D-丙氨酰胺水合物(阿力甜)、L-天冬氨酰-L-苯基甘油以及L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯、L-α-天冬氨酰-L-2,5-二氢苯基甘氨酸甲酯、L-天冬氨酰-2,5-二氢-L-苯丙氨酸、L-α-天冬氨酰-2,5-二氢苯丙氨酸甲酯、L-天冬氨酰-L-(1-环己烯)-丙氨酸N-(N-(3,3-二甲基丁基)-L-α-天冬氨酰)-L-苯丙氨酸甲酯(纽甜)及其组合;(4)水溶性甜味料衍生物,比如甜菊苷的衍生物、莱鲍迪苷A的衍生物、莱鲍迪苷B的衍生物、莱鲍迪苷C的衍生物、普通食糖(蔗糖)的氯化衍生物,例如氯化脱氧糖衍生物(比如,举例来说,以已知的产品名称Sucralose的氯化脱氧蔗糖或氯化脱氧半乳蔗糖的衍生物),氯化脱氧蔗糖和氯化脱氧半乳蔗糖的衍生物的例子包括1-氯-1'-脱氧蔗糖、4-氯-4-脱氧-α-D-吡喃半乳糖基-α-D-呋喃果糖苷、4-氯-4-脱氧半乳蔗糖、4-氯-4-脱氧-α-D-吡喃半乳糖基-1-氯-1-脱氧-α-D-果糖-呋喃糖苷、4,1'-二氯-4,1'-二脱氧半乳蔗糖、1',6'-二氯-1',6'-二脱氧蔗糖、1,6-二氯-1,6-二脱氧-β-D-呋喃果糖基-4-氯-4-脱氧-α-D-吡喃半乳糖苷、4-氯-4-脱氧-α-D-吡喃半乳糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷、或4,1',6'-三氯-4,1',6'-三脱氧半乳蔗糖、4,6-二氯-4,6-二脱氧-α-D-吡喃半乳糖基-6-氯-6-脱氧-β-D-呋喃果糖苷、或4,6,6'-三氯-4,6,6'-三脱氧半乳蔗糖、6,1',6'-三氯-6,1',6'-三脱氧蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷、或4,6,1',6'-四氯4,6,1',6'-四脱氧半乳-蔗糖、4,6,1',6'-四脱氧-蔗糖,或其组合;(5)基于蛋白质的甜味料,比如非洲竹芋甜素(thaumaoccousdanielli)、索马甜(thaumatin)、塔林(talin)或其组合;以及(6)基于氨基酸的甜味料。
在一些实施方案中,高强度甜味料选自由乙酰磺胺酸钾(CAS登记号55589-62-3)、N-(L-α-天冬氨酰)-L-苯丙氨酸1-甲酯(通常称作阿斯巴甜;CAS登记号22839-47-0)、1,6-二氯-1,6-二脱氧-β-D-呋喃果糖基-4-氯-4-脱氧-α-D-吡喃半乳糖苷(通常称作三氯蔗糖;CAS登记号56038-13-2),及其组合组成的组。
在形成糖食组合物的方法的一些实施方案中,糖食组合物是硬糖。在非常具体的硬糖实施方案中,形成所述糖食组合物的方法是完全在小于或等于85℃的温度下进行的;共混的组分包括约70至约95重量百分数的聚葡糖醇;糖食组合物包括小于或等于10重量百分数的山梨糖醇;糖食组合物包括小于或等于20重量百分数的麦芽糖醇;聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;共混的组分还包括约0.5至约2重量百分数的食用脂肪或油;并且共混的组分基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。在约70至约95重量百分数的范围之内,聚葡糖醇的量可以是约75至约95重量百分数,具体地约80至约95重量百分数,并且更具体地约85至约95重量百分数。糖食组合物可以以小于或等于10重量百分数,小于或等于8重量百分数,小于或等于6重量百分数,或小于或等于4重量百分数的量包括山梨糖醇。糖食组合物可以以小于或等于20重量百分数,小于或等于15重量百分数,小于或等于10重量百分数,或小于或等于5重量百分数的量包括麦芽糖醇。聚葡糖醇的量可以是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60,至少70,至少80,至少90,或至少95重量百分数。在0.5至2重量百分数的范围之内,食用脂肪或油的量可以是约0.7至约1.6重量百分数,具体地约0.9至约1.3重量百分数。
在形成糖食组合物的方法的一些实施方案中,糖食组合物是耐嚼糖果。在非常具体的耐嚼糖果的实施方案中,形成所述糖食组合物的方法是完全在小于或等于85℃的温度下进行的;聚葡糖醇是以(a)约30至约70重量百分数的制成粉状的聚葡糖醇组合物和(b)约30至约70重量百分数的液体聚葡糖醇组合物的共混物的形式提供的,所述制成粉状的聚葡糖醇组合物包括基于所述制成粉状的聚葡糖醇组合物的重量的约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇和小于或等于1重量百分数的水,所述液体聚葡糖醇组合物包括基于所述液体聚葡糖醇组合物的重量的约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水;并且共混的组分还包括约1至约10重量百分数的食用脂肪或油。在约1至约10重量百分数的范围之内,食用脂肪或油的量可以是约1.5至约8重量百分数,具体地约2至约7重量百分数,更具体地约3至约6重量百分数,并且甚至更具体地约4至约5重量百分数。
在一些实施方案中,提供糖食组合物,所述糖食组合物包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约10重量百分数的水。在约35至约95重量百分数的范围之内,葡聚糖醇的量可以是约40至约90重量百分数,约50至约85重量百分数,约60至约80重量百分数,或者约70至约75重量百分数。聚葡糖醇具有至少3,至少4,至少5,至少6,至少7,至少8,至少9或至少10的聚合度。在约5至约10的重量百分数的范围之内,水的量可以是约6至约9重量百分数,或约7至约8重量百分数。
在一些硬糖实施方案中,糖食组合物包括约80至约95重量百分数的聚葡糖醇。在一些其他的实施方案中,聚葡糖醇的量是约85至95重量百分数。
在一些硬糖实施方案中,糖食组合物还包括约0.5至约2重量百分数的食用脂肪或油。在约0.5至约2重量百分数的范围之内,食用脂肪或油可以是约0.7至1.6重量百分数,或约0.9至约1.3重量百分数。适合的食用脂肪和油描述在上文中。
在一些耐嚼糖果实施方案中,糖食组合物包括约35至约50重量百分数的聚葡糖醇,并且还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组。在约35至约50重量百分数的范围之内,聚葡糖醇的量可以是约35至约45重量百分数,或约35至约40重量百分数。在约35至约55重量百分数的范围之内,多元醇的量可以是约40至约50重量百分数。
在一些耐嚼糖果实施方案中,糖食组合物还包括约1至约10重量百分数的食用脂肪或油。在约1至约10重量百分数的范围之内,食用脂肪或油的量可以是约1.5至约8重量百分数,具体地约2至约7重量百分数,更具体地约3至约6重量百分数,或者甚至更具体地约4至约5重量百分数。适合的食用脂肪和油描述在上文中。
在一些耐嚼糖果实施方案中,食用脂肪或油选自由氢化棕榈油、氢化棕榈仁油、氢化大豆油、氢化花生油、氢化棉籽油,及其组合组成的组。
在一些耐嚼糖果实施方案中,糖食组合物还包括约0.5至约10重量百分数的水状胶质。在约0.5至约10重量百分数的范围之内,水状胶质的量可以是约1至约8重量百分数,约2至约6重量百分数,约3至约6重量百分数,或约4至约6重量百分数。在一些实施方案中,水状胶质选自由明胶、海藻酸钠、羧甲基纤维素及其组合组成的组。
在一些耐嚼糖果实施方案中,糖食组合物还包括约1至约10重量百分数的谷朊。在约1至约10重量百分数的范围之内,谷朊的量可以是约2至约9重量百分数,或约4至约8重量百分数。
在一些实施方案中,糖食组合物还包括约0.01至约2重量百分数的高强度甜味料。在约0.01至约2重量百分数的范围之内,高强度甜味料的量可以是约0.05至约1.5重量百分数,约0.10至约1重量百分数,约0.20至约0.8重量百分数,或约0.20至约0.6重量百分数。
在一些实施方案中,高强度甜味料选自由乙酰磺胺酸钾(CAS登记号55589-62-3)、N-(L-α-天冬氨酰)-L-苯丙氨酸1-甲酯(通常称作阿斯巴甜;CAS登记号22839-47-0)、1,6-二氯-1,6-二脱氧-β-D-呋喃果糖基-4-氯-4-脱氧-α-D-吡喃半乳糖苷(通常称作三氯蔗糖;CAS登记号56038-13-2),及其组合组成的组。糖食组合物可以包括上文描述的任何其他的高强度甜味料。
在非常具体的硬糖实施方案中,糖食组合物包括约70至约95重量百分数的聚葡糖醇;糖食组合物包括小于或等于约10重量百分数的山梨糖醇;糖食组合物包括小于或等于约20重量百分数的麦芽糖醇;聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;并且糖食组合物还包括约0.5至约2重量百分数的食用脂肪或油。在约70至约95重量百分数的范围之内,聚葡糖醇的量可以是约75至约95重量百分数,约80至约95重量百分数,或约85至约95重量百分数。糖食组合物可以以小于或等于约10重量百分数,小于或等于约8重量百分数,小于或等于约6重量百分数,或小于或等于约4重量百分数的量包括山梨糖醇。糖食组合物可以以小于或等于约20重量百分数,小于或等于约15重量百分数,小于或等于约10重量百分数,或小于或等于约5重量百分数的量包括麦芽糖醇。聚葡糖醇的量可以是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60,至少70,至少80,至少90,或至少95重量百分数。
在非常具体的耐嚼糖果实施方案中,糖食组合物包括约35至约50重量百分数的聚葡糖醇;糖食组合物还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组;并且糖食组合物还包括约1至约10重量百分数的食用脂肪或油。在约35至约50重量百分数的范围之内,聚葡糖醇的量可以是约35至约45重量百分数,或约35至约40重量百分数。在约35至约55重量百分数的范围之内,多元醇的量可以是约40至约50重量百分数。在约1至约10重量百分数的范围之内,食用脂肪或油的量可以是约1.5至约8重量百分数,约2至约7重量百分数,约3至约6重量百分数,或者约4至约5重量百分数。
在一些实施方案中,提供糖食制品,所述糖食制品包括包括咀嚼型胶基糖组合物的第一层;以及被设置在所述第一层上的第二层;其中所述第二层包括糖食组合物,所述糖食组合物包括,基于所述糖食组合物的重量,约35至约95重量百分数的聚葡糖醇和约5至约10重量百分数的水。在约35至约95重量百分数的范围之内,聚葡糖醇的量可以是约40至约90重量百分数,约50至约85重量百分数,约60至约80重量百分数,或者约70至约75重量百分数。在约5至约10的重量百分数的范围之内,水的量可以是约6至约9重量百分数,或约7至约8重量百分数。在一些实施方案中,所述糖食制品是通过咀嚼型胶基糖组合物和所述糖食组合物的共挤出制备的。
糖食制品还可以包括存在于糖食组合物中的至少一种保湿剂。保湿剂防止水分从糖食组合物损失。保湿剂还防止水分从糖食组合物迁移至咀嚼型胶基糖组合物。适合的保湿剂包括甘油、山梨糖醇、聚乙二醇、赤藓糖醇、木糖醇,及其组合。在一些实施方案中,保湿剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,保湿剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至1重量百分数。
在一些实施方案中,提供咀嚼型胶基糖组合物,所述咀嚼型胶基糖组合物包括:胶基糖基础剂和糖食组合物,所述糖食组合物包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约10重量百分数的水。
咀嚼型胶基糖组合物可以使用标准技术和设备制备。在一些实施方案中,糖食组合物在咀嚼型胶基糖成分混合过程的最后添加并充分混合,以形成均匀的团料,所述团料包括在咀嚼型胶基糖基质之内的糖食组合物的微观区域。然而,本文中描述的过程不是一定被限制于糖食组合物在混合过程的最后添加,并且其可以在咀嚼型胶基糖制造过程中任何期望的阶段被添加。咀嚼型胶基糖可以包含分散在连续的咀嚼型胶基糖相中的糖食组合物的离散的相。
在一个示例的过程中,胶基糖基础剂被加热到足够高的温度以在没有对基础剂的物理和化学构成的不利影响的情况下软化基础剂,所述温度根据所使用的胶基糖基础剂的组成而变化,并且是本领域技术人员容易确定的,无需过度实验。举例来说,恰好在与基础剂剩下的成分(比如增塑剂、填充剂和软化剂)递增地掺和以塑化共混物以及调节基础剂的硬度、粘弹性和可成形性之前,胶基糖基础剂可以被常规地熔化到约60℃至约160℃,或者被熔化到约150℃至约175℃,持续足以使基础剂熔化的一段时间,例如约30分钟,伴随着糖食组合物在过程的最后被添加,咀嚼型胶基糖成分然后与胶基糖基础剂共混。继续混合直至得到胶基糖组合物的均一或均匀混合物。其后,胶基糖组合物混合物可以被形成为期望的形状。
在另一个示例性的过程中,伴随着糖食组合物在过程的最后被添加,咀嚼型胶基糖成分与胶基糖基础剂混合。继续混合直至得到胶基糖组合物的均一或均匀混合物。其后,胶基糖组合物混合物可以被形成为期望的形状。在这个实施方案之内,起始的胶基糖基础剂可以是未熔化的形式,比如制成小丸的(pelletized)胶基糖基础剂的形式,其可以在40至50℃被软化,而不是如现有实施方案中在更高的温度下熔化。
糖食组合物可以使用批次方法或连续方法或其组合制备。
被用来制备咀嚼型胶基糖组合物的加工设备可以是自动监控和/或控制的。举例来说,加工设备可以结合到计算机化系统,所述计算机化系统允许使用者输入某些和/或所有的操作参数,包括,例如,成分的进料、成分的混合和加工、成分的传送。在一实施方案中,所述系统可以结合到批次加工设备、连续加工设备或两种设备(如果两种类型被使用的话)。在一实施方案中,改变被用来控制加工的输入参数可以造成最终的组合物的改变,例如,成分的量和种类等。举例来说,成分和/或加工的温度和/或成分的进料速率可以被监控并反馈到中央单元,从而操作者可以按需要调节和/或其中系统可以自动地调节。在成分被混合以后,形成、加工成特定的形状和/或形式的步骤也可以被监控并反馈以供操作者输入和/或自动调节。可听的和/或可见的报警器也可以被应用来当系统检测到问题和/或一个或更多个加工参数的变化时向操作者发出信号。
咀嚼型胶基糖组合物可以使用多种工艺被形成,包括挤出工艺、共挤出工艺、三重挤出工艺、层压工艺、模制工艺、压缩工艺、滚轧和刻痕工艺、链式模具(chain die)工艺、旋转模具工艺、切割和裹包工艺。
咀嚼型胶基糖组合物可以使用在糖食领域公知的装置和技术来成形。举例来说,咀嚼型胶基糖组合物可以通过手工、使用模(molds)和/或模具(dies)、切割机、牵引机(pullers)、拉伸机(stretchers)、挤出机等等。可以被使用的模子的非限制性的例子包括柔性的(例如,由硅酮制成的)模、金属模、塑料模、玻璃模及包装体自身(例如,通过将未成形的团料放置到包装内),例如泡罩包装。也可以采用这些例子的组合。
咀嚼型胶基糖组合物可以以厚片、棒状、小丸、球形、立方体等等的形式被制备成离散单元。形成离散单元的步骤可以使用链式模具或滚轧和刻痕工艺实现。
咀嚼型胶基糖一般包含水不溶性胶基糖基础剂、甜味料、天然或人工的风味物和各种定做(tailored)以提供特定的释放属性的附加组分。举例来说,一些咀嚼型胶基糖可以包括增塑剂或软化剂以改进咀嚼期间的稠度。其他的咀嚼型胶基糖,例如,可以包括生理凉味剂,以在使用者食用时提供清凉感受。出于其预期的目的,活性物,例如风味物、甜味料、可感觉试剂和治疗试剂的口腔递送是咀嚼型胶基糖组合物的主要目的之一。
咀嚼型胶基糖组合物还可以包括一种或更多种附加成分(或添加剂)。适合的添加剂包括甜味剂、风味调节剂或增强剂、风味料、芳香剂、冷却剂、暖味剂、着色试剂、口气清新剂、口腔湿润剂、保湿剂、酸化剂、缓冲剂、麻刺剂、口腔护理剂、咽喉护理剂、药剂、抗氧化剂、防腐剂,及其组合。这些添加剂中的一些可以发挥多于一种用途。举例来说,甜味剂(比如蔗糖、山梨糖醇、其他糖醇,及其组合)也可以起到增量剂的作用。包括前述附加成分的至少一种的组合经常被使用。
在一些实施方案中,糖食组合物包括小于或等于20重量百分数的乳糖醇、具体地小于或等于15重量百分数的乳糖醇,甚至更具体地小于或等于10重量百分数的乳糖醇。在一些实施方案中,乳糖醇的量可以是小于或等于5重量百分数,并且更具体地小于或等于2重量百分数。在一些实施方案中,糖食组合物不包括乳糖醇。
在一些实施方案中,糖食组合物包括小于20重量百分数的晶体组成部分。在一些实施方案中,晶体成分的量可以是小于15重量百分数,更具体地小于10重量百分数,并且更具体地小于5重量百分数。在一些实施方案中,糖食组合物不包括晶体成分。
在一些实施方案中,糖食组合物包括基于异麦芽酮糖醇和聚葡糖醇的全部的小于或等于0.2重量百分数的异麦芽酮糖醇。在一些实施方案中,糖食组合物包括基于异麦芽酮糖醇和聚葡糖醇的全部的小于或等于0.1重量百分数的异麦芽酮糖醇。在一些其他的实施方案中,糖食组合物不包括异麦芽酮糖醇。
可选地,糖食组合物可以还包括一种或更多种附加成分(或添加剂)。适合的添加剂包括风味调节剂或增强剂、风味料、芳香剂、冷却剂、暖味剂、着色试剂、口气清新剂、口腔湿润剂、保湿剂、酸化剂、缓冲剂、麻刺剂、口腔护理剂、咽喉护理剂、药剂、抗氧化剂、防腐剂,及其组合。
在糖食组合物中,甜味可以不仅来自甜味剂,而且来自风味调节剂或增强剂和/或来自风味料。风味调节剂可以赋予所述风味调节剂自身与另一组分的特征互补或抵消的特征。举例来说,风味物可以通过包括风味调节剂或增强剂,比如香草、香草醛、乙基麦芽酚、糠醛(furfural)、丙酸乙酯、内酯及其组合,被复合为具有附加的甜味特征。取决于所使用的芳香物(aromas)的期望的强度,风味调节剂可以以糖食组合物的约0.01至约30重量百分数的量被使用。在一些实施方案中,风味调节剂的含量在糖食组合物的约0.2至约3的重量百分数的范围内。
风味增强剂是强化、补充、修饰或增进原始材料的口味或芳香感受而不引入所述风味增强剂自身的特征性口味或芳香感受的材料。在一些实施方案中,风味增强剂被设计来强化、补充、修饰或增进风味、甜味、酸味、鲜味(umami)、淳厚味(kokumi)、咸味或其组合。取决于所使用的芳香物的期望的强度,风味增强剂可以以糖食组合物的约0.01至约30重量百分数的量使用。优选地,风味增强剂的含量在糖食组合物的约0.2至约0.3的重量百分数的范围内。
示例的风味调节剂或增强剂包括甘草酸单铵盐、甘草的甘草酸盐、枳实提取物、alapyridaine、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇)内盐、奇果蛋白、仙茅蛋白、strogin、马槟榔甜蛋白、匙羹藤酸、洋蓟酸、glupyridaine、吡啶鎓-甜菜碱化合物、纽甜、索马甜、新橙皮苷二氢查耳酮、塔格糖、海藻糖、麦芽醇、乙基麦芽醇、叶甘素、香草提取物、香荚兰油树脂、香草醛、甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、响应G-蛋白耦合受体(T2Rs和T1Rs)的化合物及其组合。在一些实施方案中,使用糖酸、氯化钠、氯化钾、酸式硫酸钠及包括前述至少一种的组合。在其他的实施方案中,谷氨酸盐(比如谷氨酸单钠盐和谷氨酸单钾盐)、水解植物蛋白、水解动物蛋白、酵母提取物及其组合被包括。更多例子包括腺苷一磷酸(AMP)、谷胱甘肽、以及核苷酸(比如肌苷单磷酸、肌苷酸二钠、黄苷单磷酸、鸟苷单磷酸)及其组合。赋予淳厚味的风味增强剂组合物的更多例子也被包括在授予Kuroda等人的美国专利号5,679,397中。
可以被使用的风味料(也称作调味物、风味物或调味试剂)包括那些本领域公知的人造的和天然的风味物,举例来说,合成的风味油、天然调味芳香品和/或油,油树脂和源自植物、叶、花、果实等等的提取物以及包括前述风味料的至少一种的组合。非限定性的代表性风味物包括油,比如留兰香油、肉桂油、冬青油(水杨酸甲酯)、椒样薄荷油、丁香油、月桂油、大茴香油、桉树油、百里香油、雪松叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻衣(mace)、苦杏仁油、桂皮油,以及柑橘油(包括柠檬、橙、酸橙、葡萄柚)、香草,以及水果香精(包括苹果、梨、桃、葡萄、草莓、树莓、黑莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、热带果、芒果、山竹果、石榴、木瓜、哈密瓜等等)及其组合。具体的风味料是薄荷,比如椒样薄荷、留兰香、人工香草、肉桂衍生物和各种水果风味物。
人造的、天然的和合成的水果风味料的例子包括椰子、咖啡、巧克力、香草、柠檬、葡萄柚、橙、酸橙、yazu、酸橘、薄荷醇、甘草、卡拉梅尔糖、蜂蜜、花生、胡桃、腰果、榛子、扁桃仁、菠萝、草莓、树莓、黑莓、热带果、樱桃、肉桂、椒样薄荷、冬青、留兰香、桉树和薄荷,比如来自苹果、梨、桃、葡萄、蓝莓、草莓、树莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、杏、梅子(ume)、樱桃、树莓、黑莓、热带果、芒果、山竹果、石榴、木瓜、西瓜等等的水果香精,及其组合。
其他种类的风味料包括各种醛类和酯类,比如醋酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、醋酸二氢香芹酯、甲酸丁香酚酯、对-甲基茴香醚(p-methylamisol)、乙醛(苹果)、苯甲醛(樱桃,杏仁)、大茴香醛(甘草,大茴香)、肉桂醛(肉桂)、α-柠檬醛(柠檬,酸橙)、橙花醛,β-柠檬醛(柠檬,酸橙)、癸醛(橙,柠檬)、乙基香草醛(香草,乳脂)、香水花,胡椒醛(香草,乳脂)、香草醛(香草,乳脂)、α-戊基肉桂醛(有香辛味的果味风味物)、丁醛(黄油,干酪)、戊醛(黄油,干酪)、香茅醛(改性产物,多种类型)、癸醛(柑橘属水果)、醛C-8(柑橘属水果)、醛C-9(柑橘属水果)、醛C-12(柑橘属水果)、2-乙基丁醛(浆果类水果)、己烯醛,即反-2(浆果类水果)、甲基苯甲醛(樱桃,杏仁)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛,即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未熟水果)以及2-十二烯醛(柑橘属水果,橘),及其组合。
其他能够操控其释放特性的潜在风味物包括乳风味物、黄油风味物、干酪风味物、奶油风味物和酸奶风味物;香草风味物;茶或咖啡风味物,如绿茶风味物、乌龙茶风味物、可可风味物、巧克力风味物;薄荷风味物,如椒样薄荷风味物、留兰香风味物与日本薄荷风味物;辛辣风味物,如阿魏、印度藏茴香(ajowan)、大茴香、当归、茴香、众香子、肉桂、甘菊、芥末、小豆蔻、香菜、孜然、丁香、胡椒、芫荽、黄樟、香薄荷、花椒、紫苏、杜松子、生姜、八角、山葵、百里香、龙蒿、莳萝、菜椒、肉豆蔻、罗勒、马郁兰、迷迭香、月桂叶和青芥辣(wasabi);酒类风味物,例如果酒、威士忌、白兰地、朗姆酒、杜松子酒和利口酒;花卉和蔬菜风味物,如洋葱风味物、大蒜风味物、卷心菜风味物、胡萝卜风味物、芹菜风味物、蘑菇风味物、番茄风味物及其任意组合。常用的风味料包括薄荷类,如不论以单独或混合物的形式采用的椒样薄荷、薄荷醇、留兰香、人工香草、肉桂衍生物和各种水果风味物。风味物还可以提供口气清新性质,尤其是薄荷风味物如与凉味剂组合使用时。在一些实施方案中,所述组合物还可以包括果汁。
调味试剂可以以许多独特的物理形式被使用。这样的物理形式包括液体和/或干燥的形式。在一些实施方案中,调味试剂可以是游离(未包封的)形式,喷雾干燥形式;冻干形式、粉末状形式、珠状的形式,被包封的形式、薄片、块,及其混合物。当采用喷雾干燥形式时,可使用适合的干燥方式,例如喷雾干燥液体。可替换地,调味试剂可以被吸收到水溶性材料,例如纤维素、淀粉、食糖、麦芽糖糊精、阿拉伯树胶等等)上,或者可以被包封。在再其他的实施方案中,所述的调味试剂可以被吸收到水溶性的材料,例如二氧化硅、沸石等上。按颗粒的最长直径计算,调味试剂的颗粒尺寸可以小于3毫米、小于2毫米或者小于1毫米。调味试剂可以具有约3微米至2毫米,具体地约4微米至约1毫米的颗粒尺寸。取决于所使用的芳香物的期望的强度,风味料可以以糖食组合物的约0.01至约30重量百分数的量使用。优选地,风味料的含量在糖食组合物的约0.2至约3重量百分数的范围内。
本文中使用的风味调节剂、风味增强剂和风味料的量可以是服从于如最终糖食产品组合物的种类、单个的风味物以及期望的风味强度这样的因素的优选的问题。因此,为了在最终产品中得到期望的结果,调味料的量可以变化,而这样的变化是在本领域技术人员能力之内,无需过量实验。
在一些实施方案中,糖食组合物含有芳香试剂,所述芳香试剂包括天然的和合成的调味物,例如天然植物组分、调味芳香品和/或油、精油、香精、提取物、粉末、食品级酸、油树脂、源自植物、叶、花、果实等等的提取物,及其组合。芳香试剂可以是液体或粉末形式的。取决于所用的芳香的期望强度,可以以糖食组合物的约0.01至约30重量百分数的量使用芳香试剂。优选地,芳香试剂的含量在糖食组合物的约0.2至约3重量百分数的范围内。
凉味剂(也被称为冷却剂(coolant))是在口腔中、鼻腔中或皮肤上提供清凉或清新效果的添加剂。如本文所使用的,基于薄荷基的冷却剂包括薄荷醇和薄荷醇衍生物。薄荷醇(也被称为2-(2-丙基)-5-甲基-1-环己醇)是以人造形式或以来自如椒样薄荷油的来源的天然形式可获得的。薄荷醇衍生物包括基于薄荷基酯和基于薄荷基甲酰胺的凉味化合物,如薄荷基甲酰胺、N-乙基-p-薄荷烷甲酰胺、单薄荷基琥珀酸酯、甲基琥珀酸单薄荷酯、戊二酸单薄荷酯、2-吡咯烷酮-5-羧酸薄荷酯、3-甲基马来酸单薄荷酯、醋酸薄荷酯、乳酸薄荷酯、水杨酸薄荷酯、2-异丙基-5-甲基环己醇(2-isopropanyl-5-methylcyclohexanol)、3-L-薄荷氧基丙烷-1,2-二醇、薄荷烷、薄荷酮、薄荷酮缩酮(menthone ketals)、薄荷酮甘油缩酮(menthone glycerol ketals)、薄荷基戊二酸酯、N-乙基-p-薄荷烷-3-羧酰胺(WS-3)或其组合。额外的基于薄荷基的冷却剂(具体地为薄荷基甲酰胺)在授予Bardsley等的美国专利号7,923,577中被描述。
举例来说,可以与基于薄荷基的冷却剂组合使用或在缺少基于薄荷基的冷却剂的情况下使用的其他凉味剂包括2-巯基-环-癸酮、具有2至6个碳原子的羟基羧酸、木糖醇、赤藓糖醇、α-二甲基琥珀酸、无环甲酰胺类(如N-2,3-三甲基-2-异丙基丁酰胺、N-乙基-2,2-二异丙基丁酰胺)及其组合。额外的凉味剂包括在Kazimierski等的美国专利申请公开号US 2011/0070171A1和US 2011/0070329A1中描述的1-叔丁基环己烷甲酰胺(1-tert-butylcyclohexanecarboxamides)。
包括主要凉味化合物、次要凉味化合物和可摄取的非极性溶剂的凉味组合物在Furrer等的美国专利申请公开号US 2011/0091531A1中被描述。凉味剂可以取决于期望的凉味强度水平而以适合的量存在。在一些实施方案中,凉味剂以糖食组合物的约0.01至约1.5重量百分数的量存在。在约0.01至约1.5重量百分数的范围之内,凉味剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至1重量百分数。
暖味剂可以选自广泛种类的已知用来向使用者提供温热的感觉信号的化合物。这些化合物给予感受到的温暖的感觉(特别是在口腔中),并且常常增进风味物、甜味料和其他器官感觉组分的感受。包括在有用的暖味化合物中的为香兰醇正丁醚(TK-1000,由日本东京Takasago Perfumary Company Limited供应)、香兰醇甲基醚、香兰醇乙基醚、香兰醇正丙醚、香兰醇异丙醚、香兰醇异丁醚、香兰醇正戊醚、香兰醇异戊醚、香兰醇正已醚、姜醇、姜烯酚、姜酮酚、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒碱、高辣椒碱、高二氢辣椒碱、乙醇、异丙醇、异戊醇、苯甲醇、甘油及其组合。暖味剂可以取决于期望的暖味强度水平而以适合的量存在。在一些实施方案中,暖味剂以糖食组合物的约0.01至约1.5重量百分数的量存在。在约0.01至约1.5重量百分数的范围之内,暖味剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
可以以为糖食组合物有效产生期望的颜色的量使用着色试剂(也被称为着色料或着色物)。适合的着色试剂包括颜料,所述颜料可以以糖食组合物重量的高至约6重量百分数的量被并入。举例来说,二氧化钛可以以糖食组合物重量的约0.1至约2重量百分数,并且具体地,以约0.15至约1重量百分数的量被并入。适合的着色试剂还包括天然食品色素和适合用于食品、药物和化妆品应用的染料。
适合的着色料包括胭脂树橙提取物(E160b)、胭脂树橙、降胭脂树素、虾青素(astaxanthin)、脱水甜菜(甜菜粉)、甜菜红/甜菜苷(E162)、群青蓝、斑蝥黄(E161g)、隐黄质(E161c)、玉红黄质(E161d)、紫黄质(violanxanthin,E161e)、紫杉紫素(E161f)、焦糖(E150(a-d))、β-阿朴-8'-胡萝卜醛(E160e)、β-胡萝卜素(E160a)、α-胡萝卜素、γ-胡萝卜素、β-阿朴-8-胡萝卜素醛乙酯(E160f)、毛莨黄素(E161a)、黄体素(E161b)、胭脂虫提取物(E120);胭脂红(E132)、酸性淡红/偶氮玉红(E122)、叶绿素铜钠(E141)、叶绿素(E140)、烤制的部分脱脂的熟棉籽粉、葡萄糖酸亚铁、乳酸亚铁、葡萄色提取物(grape color extract)、葡萄果皮提取物(葡萄花青素)、花青素(E163)、血色球菌藻粉、合成铁氧化物、铁氧化物和氢氧化物(E172)、果汁、蔬菜汁、干藻粉、万寿菊(阿兹特克万寿菊)粉和提取物、胡萝卜油、玉米胚乳油、红辣椒、红辣椒油树脂、法夫红酵母、核黄素(E101)、藏红花素、二氧化钛、姜黄(E100)、姜黄油树脂(turmeric oleoresin)、苋菜红(E123)、辣椒红色素/辣椒玉红素(E160c)、番茄红素(E160d)、FD&C蓝1号、FD&C蓝2号、FD&C绿3号、FD&C红3号、FD&C红40号、FD&C黄5号和FD&C黄6号、酒石黄(E102)、喹啉黄(E104)、日落黄(E110)、丽春红(E124)、赤藓红(E127)、专利蓝V(E131)、二氧化钛(E171)、铝(E173)、银(E174)、金(E175)、颜料玉红/利索尔宝红BK(E180)、碳酸钙(E170)、炭黑(E153)、黑PN/亮黑BN(E151)、绿S/酸煌绿BS(E142)、FD&C铝色淀及其组合。着色试剂可以取决于期望的着色强度水平而以适合的量存在。在一些实施方案中,着色试剂以糖食组合物的约0.005至约1.25重量百分数的量存在。在约0.005至约1重量百分数的范围之内,着色试剂可以是约0.01至约1重量百分数,具体地约0.02至0.8重量百分数。
示例性的口气清新剂包括柠檬酸锌、醋酸锌、氟化锌、硫酸锌铵、溴化锌、碘化锌、氯化锌、硝酸锌、氟硅酸锌、葡萄糖酸锌、酒石酸锌、琥珀酸锌、甲酸锌、铬酸锌、苯酚磺酸锌、连二硫酸锌、硫酸锌、硝酸银、水杨酸锌、甘油磷酸锌、硝酸铜、叶绿素、叶绿素铜、叶绿酸、氢化棉籽油、二氧化氯、β-环糊精、沸石、硅基材料、碳基材料、例如漆酶的酶,及其组合。口气清新剂可以包括精油以及各种醛和醇。作为口气清新剂使用的精油可以包括留兰香、椒样薄荷、冬青、黄樟、叶绿素、柠檬醛、香叶醇、小豆蔻、丁香、鼠尾草、香芹酚、桉树、小豆蔻、厚朴提取物、马郁兰、肉桂、柠檬、酸橙、葡萄柚、橙及其组合的油。可以比如肉桂醛和水杨醛的醛被使用。另外,例如薄荷醇、香芹酮、iso-garrigol以及茴香脑的化学物质可以起口气清新剂的作用。口气清新剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,口气清新剂以糖食组合物的约0.01至约2重量百分数的量存在。在约0.01至约2重量百分数的范围之内,口气清新剂可以是约0.05至约1.25重量百分数;具体地约0.1至约1重量百分数。
示例的口腔湿润剂包括唾液刺激剂,比如包括醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸以及酒石酸的酸和盐,及前述酸的盐。口腔湿润剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,口腔湿润剂以糖食组合物的约0.01至约2重量百分数的量存在。在约0.01至约2重量百分数的范围之内,口腔湿润剂可以是约0.05至约1.25重量百分数,具体地约0.1至1重量百分数。
相似地,可以包括能够提供生津(mouth hydration)感受的保湿剂。这样的保湿剂可以包括甘油、山梨糖醇、聚乙二醇、赤藓糖醇、木糖醇及其组合。另外,在一些实施方案中,脂肪能够提供口腔湿润的感受。这样的脂肪可以包括中链的甘油三酯、植物油、鱼油、矿物油及其组合。保湿剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,保湿剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,保湿剂可以是约0.05至约1.25重量百分数,具体地约0.1至1重量百分数。
适合的酸化剂说明性地包括乙酸、柠檬酸、富马酸、盐酸、乳酸和硝酸以及柠檬酸钠、碳酸氢钠、碳酸钠、磷酸钠或磷酸钾、氧化镁、偏磷酸钾、醋酸钠及其组合。酸化剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,酸化剂以糖食组合物的约0.1至约3重量百分数的量存在。在这个范围之内,酸化剂的量可以是约0.5至约2.5重量百分数,具体地约0.75至2重量百分数。在一些实施方案中,所述酸化剂是被包封的。可以使用任何商业上可获得的食品级被包封的酸化剂。举例来说,可以使用由BALCHEMCONFECSHURE以商品名396AD0A878可得的被包封的柠檬酸,或者由BALCHEMCONFECSHURE以商品名573 AD0A878可得的被包封的苹果酸。
示例性的缓冲剂包括碳酸氢钠、磷酸钠、氢氧化钠、氢氧化铵、氢氧化钾、锡酸钠、三乙醇胺、柠檬酸、盐酸、柠檬酸钠及其组合。缓冲剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,缓冲剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,缓冲剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
在一些实施方案中,可以提供麻刺感觉。麻刺剂包括金纽扣(jambu)和从例如金纽扣或山椒素的材料中提取的烷酰胺。麻刺剂可以取决于期望的强度水平而以适合的量存在。在一些实施方案中,麻刺剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,麻刺剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至1重量百分数。
适合的口腔护理剂包括口气清新剂、牙齿增白剂、抗微生物剂、牙齿矿化剂、龋齿抑制剂、局部麻醉剂、粘液保护剂、渍斑脱除剂、口腔清洁剂、漂白剂、脱敏剂、牙科再矿化剂、抗菌剂、抗龋剂、渍斑酸缓冲剂、表面活性剂、抗牙石剂及其组合。这样的成分的实施例包括水解剂(包括蛋白水解酶)、摩擦剂(如水合二氧化硅、碳酸钙、碳酸氢钠和氧化铝)、其他活性的除渍组分例如表面活性试剂,包括阴离子表面活性剂,如硬脂酸钠、棕榈酸钠、硫酸化油酸丁酯、油酸钠、富马酸的盐、甘油、羟基化卵磷脂、月桂基硫酸钠,以及螯合剂,如聚磷酸盐,其典型地作为牙垢控制成分。口腔护理成分还可以包括焦磷酸四钠以及三聚磷酸钠、碳酸氢钠、酸式焦磷酸钠、木糖醇、六偏磷酸钠,及其组合。
此外,适合的口腔护理剂包括过氧化物,例如过氧化脲、过氧化钙、过氧化镁、过氧化钠、过氧化氢和过氧二磷酸,及其组合。在一些实施方案中,包括硝酸钾和柠檬酸钾。其他的实施例可以包括酪蛋白糖巨肽、钙酪蛋白胨-磷酸钙、酪蛋白磷酸肽、酪蛋白磷酸肽-无定形磷酸钙(CPP-ACP)和无定形磷酸钙。再另外的实施例包括木瓜蛋白酶、磷虾酶(krillase)、胃蛋白酶、胰蛋白酶、溶菌酶、葡聚糖酶、变构酶、糖化酶、淀粉酶、葡萄糖氧化酶,及其组合。
适合的口腔护理剂包括达到增加的预防疾病作用并使口腔护理成分在化妆品上更可接受的表面活性剂。用作口腔护理剂的表面活性剂包括赋予组合物清洁及起泡性质的清洁材料。适合的表面活性剂包括硬脂酸钠、蓖麻油酸钠、月桂基硫酸钠、较高级脂肪酸单甘油酯基单硫酸酯的水溶性盐(例如单硫酸化氢化椰子油脂肪酸的单甘油酯的钠盐),较高级烷基硫酸盐例如月桂基硫酸钠,烷基芳基磺酸盐例如十二烷基苯磺酸钠,磺基乙酸较高级烷基酯、月桂基磺基乙酸钠、1,2-二羟基丙烷磺酸盐的较高级脂肪酸酯和充分饱和的较低级脂肪族氨基羧酸的较高级脂肪酰胺化合物,例如那些在脂肪酸、烷基或酰基等中具有12到16个碳原子的化合物。最后提到的酰胺的实施例是N-月桂酰肌氨酸,及N-月桂酰、N-肉豆蔻酰,以及N-棕榈酰肌氨酸的钠、钾和乙醇胺盐。
除了表面活性剂,口腔护理成分可包括抗菌试剂,例如,三氯生、氯己定、柠檬酸锌、硝酸银、铜、柠檬烯和西吡氯铵及其组合。
抗龋剂可以包括氟化物离子,例如氟化钠、氟化钾、氟硅酸钠、氟硅酸铵、氟化钾、单氟磷酸钠、氟化亚锡、氟化亚锡钾、六氟锡酸钠、氯氟化亚锡及其组合。
抗龋剂的进一步的实施例被包括在授予Reynolds的美国专利号5,227,154,授予Greenberg的美国专利号5,378,131和授予Holme等的美国专利号6,685,916中。口腔护理剂可以取决于期望的护理水平而以适合的量存在。在一些实施方案中,口腔护理剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,口腔护理剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
咽喉护理或咽喉舒缓成分包括镇痛剂、抗组胺剂、麻醉剂、缓和剂、粘液溶解剂、祛痰剂、止咳药、防腐剂,及其组合。在一些实施方案中,咽喉舒缓剂包括蜂蜜、蜂胶、芦荟、甘油、薄荷醇或其组合。咽喉护理剂可以取决于期望的护理水平而以适合的量存在。在一些实施方案中,咽喉护理剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,咽喉护理剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
药物可以被包括在糖食组合物中。非限制性说明性类别和具体实例包括抗组胺剂、解充血剂(拟交感神经药)、止咳剂(咳嗽抑制剂)、祛痰剂、麻醉剂、镇痛剂、缓和剂、抗菌剂、抗病毒剂、消炎剂、抗酸剂、抗真菌剂、化疗药物、利尿剂、精神药剂、顺势治疗剂、抗胆碱剂、咽喉舒缓剂、抗呕吐剂、心血管药剂、各种生物碱、轻泻剂、食欲抑制剂、ACE-抑制剂、抗哮喘剂、抗高胆固醇血症剂(anti-cholesterolemics)、抗抑郁剂、抗腹泻制剂、抗高血压药、抗脂质剂、痤疮药、氨基酸制剂、抗高尿酸血症药(anti-uricemicdrug)、合成代谢制剂、食欲刺激剂、骨代谢调节剂、避孕药、子宫内膜异位控制剂(endometriosis management agent)、酶、勃起障碍治疗剂(如柠檬酸西地那非)、致育剂、肠胃药剂、顺势治疗药、激素、运动病治疗剂、肌肉松弛剂、骨质疏松制剂、催产素、副交感神经阻断剂、拟副交感神经剂、前列腺素、呼吸药剂、镇静剂、戒烟辅助剂(如溴隐定或尼古丁)、震颤药剂、尿路药剂、抗溃疡剂、止吐剂、高和低血糖症药剂、甲状腺和抗甲状腺制剂、子宫弛缓剂(terine relaxant)、红血球生成药、黏液溶解剂、DNA和基因修正药、以及包括营养素、微量营养素、维生素和辅酶的营养补充剂。除非特别另外说明,药物的药学上可接受的盐和前体药物也被包括。这些药物的一些可以起到多于一种的用途。可以使用上述种类的可选的药物的组合。对抗相同的或不同的症状具有活性的两种或更多种药物可以被组合在一起使用。
用于对咳嗽、或感冒或流感症状的治疗的药物包括单独或组合的元素、化合物或材料,其已被用于,或已被示出为对于与咳嗽、或感冒或流感通常相关联的至少一种症状的改善有用。应当被理解的是,“用于对咳嗽、或感冒或流感症状的治疗的药物”包括对由其他来源产生的类似感冒或类似流感的症状(例如过敏、不利的环境条件等等)的治疗也有用的药物。本文中使用的感冒、类似感冒、流感和类似流感的症状包括咳嗽、鼻炎、鼻塞、上呼吸道感染、过敏性鼻炎、耳炎、鼻窦炎、打喷嚏以及不适、疼痛、发烧和与感冒、流感、过敏、不利环境条件等等相关联的全身不适。
用于咳嗽、或感冒或流感症状的治疗的药物的一般类别的实施例包括抗组胺剂、解充血剂(拟交感神经药)、止咳剂(咳嗽抑制剂)、消炎剂、顺势治疗剂、祛痰剂、麻醉剂、缓和剂、镇痛剂、抗胆碱剂、咽喉舒缓剂、抗菌剂以及抗病毒剂。这些药物的一些可以起到多于一种的用途。除非特别另外说明,所述药物的药学上可接受的盐和前体药物也被包括。对抗感冒或咳嗽的相同的或不同的症状具有活性的两种或更多种药物可以被组合在一起使用。
示例性的抗组胺剂包括阿扎他定、溴苯海拉明、溴苯那敏、马来酸溴苯那敏、卡比沙明、马来酸卡比沙明、西米替丁、氯苯那敏、马来酸氯苯那敏、右氯苯那敏、苯海拉明、盐酸苯海拉明、多西拉敏、苯茚胺、非尼拉敏、苯托沙敏、美吡拉敏、异丙嗪、曲普利啶、氯雷他定、雷尼替丁、氯环嗪、特非那定、富马酸氯马斯汀、茶苯海明、马来酸吡拉明(prilamine maleate)、盐酸曲吡那敏、柠檬酸曲吡那敏、双羟萘酸羟嗪、盐酸羟嗪、乳酸苯甲嗪、盐酸苯甲嗪、盐酸氯苯甲嗪、阿伐斯汀、盐酸西替利嗪、阿司咪唑、盐酸左卡巴斯汀、西替利嗪(cetirzine)及其组合。
示例性的解充血剂包括如萘磺酸左丙氧芬、那可丁、咳必清、咳美芬、氯苯达诺、盐酸伪麻黄碱、去氧肾上腺素、苯丙醇胺、苯海拉明、海罂粟碱、福尔可定、苯佐那酯、麻黄素、肾上腺素(ephinephrine)、左旋脱氧麻黄碱(levodesoxyephedrine)、羟甲唑啉、萘甲唑啉、六氢脱氧麻黄硷(propylhexedrine)、赛洛唑啉及其组合的试剂。
止咳剂帮助缓解咳嗽。止咳剂的实例包括可待因、双氢可待因、氢可酮以及氢吗啡酮、咳必清、咳美芬、重酒石酸氢可酮、chlorphedianol、诺斯卡品(noscarpine)、右美沙芬及其组合。
祛痰剂包括愈创甘油醚、八角、血根草、款冬、接骨木花、金印、胶草属草、牛膝草、兜藓、毛蕊花、远志草、金钟柏、百里香、马鞭草、愈创木酚甘油醚、水合萜二醇、N-乙酰半胱氨酸、溴己新、氨溴索、多米奥醇、3-碘-1,2-丙二醇以及野樱桃、氯化铵、碘化钙、碘化甘油、愈创木酚磺酸钾、碘化钾、柠檬酸钠及其组合。
麻醉剂包括依托咪酯、氯胺酮、异丙酚以及苯二氮类(benodiazapines)(例如,利眠宁、安定、clorezepate、哈拉西泮、氟西泮、夸西泮、艾司唑仑、三唑仑、阿普唑仑(alprozolm)、咪达唑仑、羟基安定、奥沙西泮、劳拉西泮)、苯佐卡因、达克罗宁、布比卡因、依替卡因、利多卡因、甲哌卡因、promoxine、丙胺卡因、普鲁卡因、丙美卡因(proparcaine)、罗哌卡因、丁卡因及其组合。其它有用的试剂可以包括异戊巴比妥(amobartital)、阿普比妥、仲丁巴比妥、布他比妥甲苯比妥、美索比妥、戊巴比妥、苯巴比妥、司可巴比妥、硫喷妥、聚乙醛(paral)、水合氯醛、乙氯维诺、clutethimide、methprylon、炔乙蚁胺、甲丙氨酯及其组合。
镇痛剂包括阿片类药物,如吗啡、mepidine、芬太尼(dentanyl)、舒芬太尼(sufentranil)、阿芬太尼、阿司匹林、水杨酰胺、水杨酸钠、对乙酰氨基酚、布洛芬、吲哚美辛、萘普生、atrin、isocome、midrin、axotal、firinal、对乙酰氨基酚和布他比妥制剂(phrenilin)、麦角和麦角衍生物(酒石酸麦角胺和卡啡因合剂(wigraine)、加非葛、ergostat、酒石酸麦角胺(ergomar)、双氢麦角胺)、舒马曲坦及其组合。
抗胆碱剂包括后马托品、阿托品、莨菪碱溴化氢、L-莨菪碱、L-莨菪生物碱、颠茄生物碱的酊剂、后马托品溴化氢、后马托品溴甲烷、甲基东莨菪碱、辛托品、辛托品与苯巴比妥、clindinium、胃长宁、hexocyclim、异丙胺、肠宝(mepenzolate)、乙胺太林、羟苄利明、普鲁本辛、曲地铵、双环胺、东莨菪碱、阿托品、双环胺、黄酮哌酯、异丙托铵、奥昔布宁、哌仑西平、噻托溴铵、托特罗定、托吡卡胺、咪噻吩、阿曲库铵、多撒库铵、米库氯铵、泮库溴铵、筒箭毒碱、维库溴铵、氯化琥珀胆碱及其组合。
缓和剂包括款冬、聚合草、玉米须、偃麦草、亚麻籽、爱尔兰藓、兜藓、甘草、锦葵、药属葵、毛蕊花、燕麦片、斗篷草、滑榆(slippery elm)及其组合。
抗菌剂包括在氨基糖苷类、头孢菌素类、大环内酯类、青霉素类、喹诺酮类、磺胺类以及四环素类的抗生素类别内的那些试剂。具体的示例性抗生素试剂包括萘夫西林(naficillin)、苯唑西林、万古霉素、克林霉素、红霉素、甲氧苄啶-磺胺甲恶唑、利福平、环丙沙星、广谱青霉素、阿莫西林、庆大霉素、ceftriazoxone、头孢噻肟、氯霉素、克拉维酸(clavunate)、舒巴坦、丙磺舒、强力霉素、壮观霉素、头孢克肟、青霉素G、米诺环素、β-内酰胺酶抑制剂;美洛西林(meziocillin)、哌拉西林、氨曲南、诺氟沙星、甲氧苄啶、头孢他啶、氨苯砜、新霉素、阿奇霉素、克拉霉素、阿莫西林、环丙沙星以及万古霉素。
抗病毒剂特定地或一般地调整病毒的生物活性,所述病毒例如小核糖核酸病毒、流感病毒、疱疹病毒、单纯疱疹、带状疱疹、肠道病毒、水痘病毒和鼻病毒,这些病毒与普通感冒相关联。示例性的抗病毒剂包括阿昔洛韦、三氟尿苷、碘苷(idoxorudine)、膦甲酸、更昔洛韦、齐多夫定、双脱氧胞苷、双脱氧肌苷、双嘧达莫、司他夫定、西多福韦、泛昔洛韦、伐昔洛韦、缬更昔洛韦、阿昔洛韦、地达诺新、扎西他滨、rifimantadine、沙奎那韦、茚地那韦、利托那韦、三氮唑核苷、奈非那韦、阿德福韦、奈韦拉平、地拉韦啶、依法韦仑、阿巴卡韦、金刚烷胺、恩曲他滨、恩替卡韦、替诺福韦、扎那米韦、奥司他韦、impulsin、普可那利、喷昔洛韦、阿糖腺苷、细胞因子及其组合。
消炎剂包括水杨酸衍生物(包括阿司匹林)、对氨基苯酚衍生物(包括对乙酰氨基酚、吲哚)以及茚乙酸类(包括吲哚美辛、舒林酸和依托度酸(etodalac))、异芳基乙酸类(包括托美丁双氯芬酸和酮咯酸)、芳基丙酸衍生物(包括布洛芬、萘普生、酮洛芬、非诺洛芬(fenopren)、酮咯酸(ketorlac)、卡洛芬、恶丙嗪)、邻氨基苯甲酸类(包括甲芬那酸、甲氯芬那酸)、以及烯醇酸类(包括吡罗昔康、替诺昔康、苯基丁氮酮和oxyphenthatrazone)。
抗酸剂包括西米替丁、雷尼替丁、尼扎替丁、法莫替丁、奥美拉唑、铋抗酸剂、甲硝唑抗酸剂、四环素抗酸剂、克拉霉素抗酸剂、铝、镁的氢氧化物、碳酸氢钠、碳酸氢钙以及其它碳酸盐、硅酸盐、磷酸盐及其组合。
举例来说,抗真菌剂包括酮康唑、氟康唑、制霉菌素、伊曲康唑、克霉唑(clomitrazole)、纳他霉素、益康唑、异康唑、奥昔康唑、噻苯咪唑、噻康唑(tiaconazole)、伏立康唑、特比萘芬、阿莫罗芬、micfungin、两性霉素B及其组合。
化疗试剂包括顺铂(CDDP)、甲基苄肼、氮芥、环磷酰胺、喜树碱、异环磷酰胺、美法仑、苯丁酸氮芥、白消安(bisulfan)、亚硝基脲(nitrosurea)、更生霉素、道诺霉素、阿霉素、博来霉素、普卡霉素(plicomycin)、丝裂霉素、依托泊苷(VP16)、它莫昔芬、紫杉酚、反铂(transplatinum)、5-氟尿嘧啶、新长春碱、长春碱和甲氨蝶呤及其类似物或衍生物变体,及其组合。
利尿剂包括但不限于乙酰唑胺、双氯非那胺、醋甲唑胺、呋塞米、布美他尼、ethacrynicacid torseimde、阿佐塞米、莫唑胺、吡咯他尼、曲帕胺、苄氟噻嗪、苄噻嗪、氯噻嗪、氢氯噻嗪、氢氟甲噻、甲氯噻嗪、泊利噻嗪、三氯噻嗪、吲达帕胺、美托拉宗、喹乙宗、阿米洛利、氨苯蝶啶、安体舒通(sprionolactone)、坎利酮、坎利酸钾及其组合。
精神药剂包括氯丙嗪、美索达嗪、硫醚嗪、millazine、廷德尔、盐酸氟奋乃静、氟奋乃静、奋乃静、三氟拉嗪、三氟拉嗪片剂(suprazine)、泰尔登、纳文、氯氮平、氟哌啶醇、halperon、克赛平(loxitane)、盐酸吗啉吲酮、哌迷清、维思通、阿普唑仑、利眠宁(chlordiaepoxide)、氯硝西泮(clonezepam)、clorezepate、安定、哈拉西泮、劳拉西泮、奥沙西泮、普拉西泮、丁螺环酮、盐酸阿密替林(elvavil)、氯米帕明、多虑平、多塞平、盐酸丙咪嗪、曲米帕明、阿莫沙平、地昔帕明、地昔帕明胶囊(pertofrane)、马普替林、去甲替林、普罗替林、百忧解、氟伏沙明、帕罗西汀、左洛复、文拉法辛、安非他酮缓释片剂(welibutrin)、奈法唑酮、曲唑酮、苯乙肼、反苯环丙胺、咪多吡及其组合。
食欲抑制剂包括苄非他明、安非拉酮、马吲哚、苯甲曲秦、芬特明、蝴蝶亚、麻黄和咖啡因。额外的食欲抑制剂在商业上是以下面的商品名:芬特明盐酸盐(Adipex)、酒石酸苯甲曲秦缓释胶囊剂(Adipost)、苯甲曲秦三层片剂(Bontril PDM)、苯甲曲秦缓释剂(Bontril Slow Release)、盐酸苄非他明(Didrex)、盐酸芬特明(Fastin)、芬特明(Ionamin)、马扎诺(Mazanor)、Melfiat、盐酸芬特明胶囊剂(Obenix)、Phendiet、Phendiet-105、Phentercot、Phentride、Plegine、Prelu-2、Pro-Fast、PT 105、马吲哚片剂(Sanorex)、盐酸安非拉酮片剂(Tenuate)、马吲哚片剂(Sanorex)、盐酸安非拉酮片剂(Tenuate)、Tenuate Dospan、盐酸安非拉酮制剂(Tepanil Ten-Tab)、Teramine、盐酸芬特明缓释胶囊剂(Zantryl)及其组合。
营养素和微量营养素包括草本剂和植物剂,例如芦荟、覆盆子、血根草、金盏花、甜椒、洋甘菊、猫爪草、紫锥花、大蒜、姜、银杏、白毛莨、各种人参、绿茶、金印、瓜拉那、卡瓦根、叶黄素、荨麻、西番莲、迷迭香、锯棕榈、圣约翰草、百里香、缬草及其组合。还包括的是矿物补充剂,例如钙、铜、碘、铁、镁、锰、钼、磷、锌、硒及其组合。可以添加的其他营养素包括果寡糖、葡萄糖胺、葡萄籽提取物、可乐果提取物、瓜拉那、麻黄、菊粉、植物甾醇、植物化学物质、儿茶素、表儿茶素、表儿茶素没食子酸酯、表没食子儿茶素、表没食子儿茶素没食子酸酯、异黄酮、卵磷脂、番茄红素、低聚果糖、多酚类、黄酮类、黄烷醇、黄酮醇和车前草,以及减肥试剂,例如吡啶甲酸铬和苯丙醇胺。维生素和辅酶包括水溶性或脂溶性维生素,例如硫胺素、核黄素、烟酸、吡哆醇、泛酸、生物素、叶酸、黄素、胆碱、肌醇以及对氨基苯甲酸、肉毒碱、维生素C、维生素D及其类似物、维生素A以及类胡萝卜素、视黄酸、维生素E、维生素K、维生素B6、维生素B12及其组合。可以使用包括前述营养素的至少一种的组合。
可以使用的具体的可选的、附加的药物包括咖啡因、西米替丁,雷尼替丁,法莫替丁,奥美拉唑,达克罗宁,尼古丁及其组合。
药物可以取决于用于期望目的的适合的剂量水平而以适合的量存在。在一些实施方案中,药剂以糖食组合物的约0.01至约2重量百分数的量存在。在这个范围之内,药剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
抗氧化剂包括天然的和人工的抗氧化剂,如β-胡萝卜素、酸化剂(例如,维生素C)、没食子酸丙酯、叔丁基羟基茴香醚、二丁基羟基甲苯、维生素E、鼠尾草酸、迷迭香酚、迷迭香二酚,及其组合。抗氧化剂可以取决于期望的目的而以适合的量存在。在一些实施方案中,抗氧化剂以糖食组合物的约0.01至约2重量百分数的量存在。在约0.01至约2重量百分数的范围之内,抗氧化剂的量可以是约0.05至约1.25重量百分数,具体地约0.1至约1重量百分数。
防腐剂包括改善糖食组合物的货架期的任何天然的和合成的防腐剂。适合的防腐剂包括丙酸、苯甲酸和山梨酸。
糖食组合物的每种组分的相对量取决于糖食组合物的特定组分的特性以及糖食组合物的期望的风味,并且是本领域普通技术人员容易地确定的。
在一些实施方案中,糖食组合物还包括乳化剂。在一些实施方案中,乳化剂选自由单硬脂酸甘油酯、卵磷脂、脂肪酸单甘油酯、甘油二酯、单硬脂酸丙二醇酯及其组合组成的组。在一些实施方案中,乳化剂选自由单硬脂酸甘油酯、卵磷脂及其组合组成的组。
有利地是,乳化剂可以包括糖酯、聚甘油脂肪酸酯、聚甘油蓖麻醇酯(PGPR)、聚山梨醇酯(聚氧乙烯失水山梨糖醇酯)、单甘酯及其组合。优选的乳化剂是糖酯或聚甘油蓖麻醇酯(PGPR)。在一些实施方案中,亲水的乳化剂与上文提到的任何其他乳化剂组合使用。在一些实施方案中,硬脂酰乳酸钠(SSL)与糖酯或PGPR组合使用。
在一些实施方案中,卵磷脂和单硬脂酸甘油酯以约1:5至约1:7的重量比使用。
在一些实施方案中,乳化剂以基于糖食组合物的重量的约0.1至约1.0重量百分数的量存在。在一些实施方案中,糖食组合物包括约0.001至约0.1重量百分数的量的卵磷脂和约0.01至约0.7重量百分数的量的单硬脂酸甘油酯。
在一些实施方案中,糖食组合物包括乳化剂和调质剂,其中乳化剂与调质剂的重量比是约1:6至约1:9。
本发明包括至少以下的实施方案。
实施方案1:一种形成糖食组合物的方法,包括:在约50℃至约85℃的温度下共混包括约35至约95重量百分数的具有至少3的聚合度的聚葡糖醇和约5至约13重量百分数的水,以形成糖食组合物;其中所述糖食组合物保留至少90百分数的添加的水;并且其中所有的重量百分数都是基于所述糖食组合物的重量,除非特别指定另一个基础。
实施方案2:根据实施方案1的方法,其中所述聚葡糖醇具有结构其中n是至少1。
实施方案3:根据实施方案1或2的方法,其中所述形成糖食组合物的步骤是完全在小于或等于85℃的温度下进行的。
实施方案4:根据实施方案1-3中任一项的方法,其中所述形成所述糖食组合物的步骤是完全在约90至约110千帕斯卡的压力下进行的。
实施方案5:根据实施方案1-4中任一项的方法,其中所述糖食组合物基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。
实施方案6:根据实施方案1-5中任一项的方法,其中所述糖食组合物包括不多于10重量百分数的山梨糖醇。
实施方案7:根据实施方案1-6中任一项的方法,其中所述糖食组合物包括基于所述聚葡糖醇的重量不多于20重量百分数的山梨糖醇。
实施方案8:根据实施方案1-7中任一项的方法,其中所述糖食组合物包括不多于20重量百分数的麦芽糖醇。
实施方案9:根据实施方案1-8中任一项的方法,其中所述糖食组合物包括基于所述聚葡糖醇的重量不多于30重量百分数的麦芽糖醇。
实施方案10:根据实施方案1-9中任一项的方法,其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少50重量百分数。
实施方案11:根据实施方案1-10中任一项的方法,其中所述共混的组分包括约70至约95重量百分数的所述聚葡糖醇。
实施方案12:根据实施方案1-11中任一项的方法,其中所述共混的组分还包括约0.5至约2重量百分数的食用脂肪或油。
实施方案13:根据实施方案1-12中任一项的方法,其中(a)约30至约70重量百分数的所述聚葡糖醇是以制成粉状的聚葡糖醇组合物的形式提供的,所述制成粉状的聚葡糖醇组合物包括,基于所述制成粉状的聚葡糖醇组合物的重量,约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇,和小于或等于1重量百分数的水;并且(b)约30至约70重量百分数的所述聚葡糖醇是以液体聚葡糖醇组合物的形式提供的,所述液体聚葡糖醇组合物包括,基于所述液体聚葡糖醇组合物的重量,约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水。
实施方案14:根据实施方案1-13中任一项的方法,其中所述共混的组分包括约35至约50重量百分数的所述聚葡糖醇;并且其中所述共混的组分还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组。
实施方案15:根据实施方案1-14中任一项的方法,其中所述共混的组分还包括约1至约10重量百分数的食用脂肪和油。
实施方案16:根据实施方案1-15中任一项的方法,其中所述共混的组分还包括约0.3至约3重量百分数的碳酸氢钠、碳酸氢钾或其组合;和约0.3至约2.5重量百分数的食品级酸。
实施方案17:根据实施方案1-16中任一项的方法,其中所述共混的组分还包括约1至约5重量百分数的起泡剂。
实施方案18:根据实施方案1-17中任一项的方法,其中所述共混的组分还包括约0.5至约10重量百分数的水状胶质。
实施方案19:根据实施方案1-18中任一项的方法,其中所述形成所述糖食组合物的步骤是完全在小于或等于85℃的温度下进行的;其中所述共混的组分包括约70至约95重量百分数的所述聚葡糖醇;其中所述糖食组合物包括小于或等于10重量百分数的山梨糖醇;其中所述糖食组合物包括小于或等于20重量百分数的麦芽糖醇;其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;其中所述共混的组分还包括约0.5至约2重量百分数的食用脂肪或油;并且其中所述共混的组分基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。
实施方案20:根据实施方案1-19中任一项的方法,其中所述形成所述糖食组合物的步骤是完全在小于或等于85℃的温度下进行的;其中所述聚葡糖醇是以约30至约70重量百分数的制成粉状的聚葡糖醇组合物和约30至约70重量百分数的液体聚葡糖醇组合物的共混物的形式提供的,其中,所述制成粉状的聚葡糖醇组合物包括,基于所述制成粉状的聚葡糖醇组合物的重量,约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇,和小于或等于1重量百分数的水;所述液体聚葡糖醇组合物包括,基于所述液体聚葡糖醇组合物的重量,约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水;其中所述共混的组分还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组;并且其中所述共混的组分还包括约1至约10重量百分数的食用脂肪或油。
实施方案21:一种根据实施方案1-20中任一项的方法制备的糖食组合物。
实施方案22:一种糖食组合物,包括:约70至约95重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度;和约5至约10重量百分数的水。
实施方案23:根据实施方案22的糖食组合物,其中所述糖食组合物包括小于或等于10重量百分数的山梨糖醇;其中所述糖食组合物包括小于或等于20重量百分数的麦芽糖醇;其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;并且其中所述糖食组合物还包括约0.5至约2重量百分数的食用脂肪或油。
实施方案24:一种糖食组合物,包括约35至约50重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度;约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组;和约5至约10重量百分数的水,其中所述糖食组合物还包括约1至约10重量百分数的食用脂肪或油。
实施方案25:一种糖食制品,包括:包括咀嚼型胶基糖组合物的第一层;以及被设置在所述第一层上的第二层;其中所述第二层包括糖食组合物,所述糖食组合物包括,基于所述糖食组合物的重量,约35至约95重量百分数的聚葡糖醇,和约5至约10重量百分数的水。
实施方案26:一种咀嚼型胶基糖组合物,所述咀嚼型胶基糖组合物包括:胶基糖基础剂;以及由实施方案1-20中任一项所述的方法制备的糖食组合物。
实施方案27:一种咀嚼型胶基糖组合物,所述咀嚼型胶基糖组合物包括:胶基糖基础剂和糖食组合物;所述糖食组合物包括:约35至约95重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度,和约5至约10重量百分数的水,其中所述胶基糖基础剂和所述糖食组合物被均匀地混合在一起。
实施方案28:根据实施方案1-20中任一项所述的方法,其中所述糖食组合物选自由硬糖、软糖、耐嚼糖果、喉糖、乳脂糖、法奇糖、方旦糖、胶冻软糖、橡皮糖、糖锭、卡拉梅尔糖、太妃糖、牛轧糖、咀嚼型胶基糖及其组合组成的组。
本发明还通过以下非限制性的实施例举例说明:
实施例1——薄荷风味的硬糖
本实施例示范薄荷风味的硬糖的制备。实施例1的硬糖的组成被总结在表1中,其中组分的量以基于糖食组合物的总重量的重量百分数表示。在表1中指定的“聚葡糖醇粉”的组分是具有1重量百分数的麦芽糖醇、2重量百分数的山梨糖醇和96重量百分数的聚葡糖醇的Roquette96/02/01。进一步,在表1中,“脂肪”是具有约45℃的熔点的氢化棉籽油。
表1
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 90.09 |
水 | 7.83 |
脂肪 | 1.25 |
薄荷风味物 | 0.24 |
薄荷醇 | 0.35 |
乙酰磺胺酸钾 | 0.08 |
阿斯巴甜 | 0.16 |
为制备硬糖,具有Z形臂的混合器的混合釜被加热至75℃。已经被预加热至75℃的水被添加到混合器。聚葡糖醇粉分为多个小份被添加到混合器,共混每一份以润湿已添加的聚葡糖醇,之后添加下一份。所得的混合物被充分混合,得到均匀的团料。预熔化的脂肪被添加到均匀的混合物中,并且被进一步混合以得到另一个表观上均匀的混合物。混合物被冷却。当团料开始变粘时(在约40℃时),添加风味物和甜味料。组合物从所述混合釜被出料并在手降辊(hand drop rolls)上被形成为糖块。
实施例2——柠檬风味的硬糖
本实施例示范柠檬风味的硬糖的制备。实施例2的硬糖的组成被总结在表2中,其中组分的量以基于糖食组合物的总重量的重量百分数表示。在表2中指定的“聚葡糖醇粉”的组分是Roquette POLYSORB 96/02/01。进一步,在表2中,“脂肪”是具有约45℃的熔点的氢化棉籽油,柠檬风味物是从美国芬美意股份有限公司(Firmenich Inc.)商业上可获得的柠檬N&A 333240 25AH。
表2
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 90.08 |
水 | 7.83 |
脂肪 | 1.00 |
薄荷醇 | 0.10 |
柠檬风味物 | 0.24 |
柠檬酸 | 0.50 |
三氯蔗糖 | 0.25 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至75℃。已经被预加热至75℃的水被添加到混合器。聚葡糖醇粉分为多个小份被添加到混合器,共混每一份以润湿已添加的聚葡糖醇,之后添加下一份。所得的混合物被充分混合,得到均匀的团料。预熔化的脂肪被添加到均匀的混合物中,并且被进一步混合以得到另一个表观上均匀的混合物。混合物被冷却,并且当团料开始变粘时(在约40℃时),添加风味物、柠檬酸和甜味料。组合物从混合釜被出料并在手降辊上被形成为糖块。
实施例3——橙风味的耐嚼糖果
本实施例示范橙风味的耐嚼糖果的制备。组成被总结在表3中。所述聚葡糖醇粉是Roquette POLYSORB 96/02/01。所述“增量剂”是具有小于或等于25微米的颗粒尺寸的异麦芽酮糖醇。所述“脂肪”是具有约45℃的熔点的氢化棉籽油,并且所述橙风味物是从美国芬美意股份有限公司商业上可获得的橙N&A 540507A(758908 17501A)。
表3
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 36.00 |
增量剂 | 49.88 |
水 | 7.50 |
脂肪 | 5.00 |
色料(黄色6#) | 0.02 |
橙风味物 | 0.30 |
三氯蔗糖 | 0.30 |
柠檬酸 | 1.00 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。所述聚葡糖醇粉和增量剂被添加到所述釜并混合。水被添加并混合以得到均匀的团料。色料被添加,并且得到的混合物被混合。预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。所述混合物被冷却,并且当团料开始变粘时(在约40℃时),添加风味物、柠檬酸和甜味料。组合物从苏搜狐釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例4——橙风味的耐嚼糖果
本实施例示范另一个橙风味的耐嚼糖果的制备。组成被总结在表4中。所述聚葡糖醇粉是Roquette POLYSORB 96/02/01。所述“增量剂”是具有小于或等于25微米的颗粒尺寸的异麦芽酮糖醇。所述“脂肪”是具有约45℃的熔点的氢化棉籽油,并且所述橙风味物是从美国芬美意股份有限公司商业上可获得的橙N&A 540507A(758908 17501A)。
表4
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 36.00 |
增量剂 | 49.55 |
水 | 6.50 |
甘油 | 0.35 |
脂肪 | 5.00 |
色料(黄色6#) | 0.02 |
橙风味物 | 0.30 |
三氯蔗糖 | 0.30 |
柠檬酸 | 1.00 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。所述聚葡糖醇粉和增量剂被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油和色料被添加,并且所得的混合物被混合。预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。所述混合物被冷却,并且当团料开始变粘时(在约40℃时),添加风味物和甜味料。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例5——柠檬风味的耐嚼糖果
本实施例示范“充气的”(被气化的)柠檬风味的耐嚼糖果的制备。组成被总结在表5中。组分按重量份列出。所述聚葡糖醇粉是从玉米产品国际股份有限公司(Corn ProductsInternational Inc.)可获得的STABILIT SD30。所述“增量剂”是具有小于或等于25微米的颗粒尺寸的异麦芽酮糖醇。所述“脂肪”是具有约45℃的熔点的氢化棉籽油,并且所述柠檬风味物是从美国芬美意股份有限公司商业上可获得的柠檬N&A 333240 25AH。
表5
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 38.50 |
增量剂 | 46.18 |
水 | 6.50 |
脂肪 | 5.00 |
碳酸氢钠 | 1.50 |
柠檬酸 | 1.00 |
色料(黄色5#) | 0.02 |
柠檬风味物 | 0.30 |
三氯蔗糖 | 0.30 |
柠檬酸 | 1.00 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。所述聚葡糖醇粉和增量剂被添加到所述釜并混合。水被添加并混合以得到均匀的团料。色料被添加,并且所得的混合物被混合。在60℃预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。碳酸氢钠和1.00克柠檬酸被干式共混,然后被添加到所述混合釜,并且所得的混合物被混合,导致二氧化碳气泡的形成。所述混合物被冷却,并且,当团料开始变粘时(在约40℃时),添加所述风味物(包括其余的1.00克柠檬酸)和甜味料。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例6——柠檬风味的耐嚼糖果
本实施例示范并入谷朊的“充气的”(被气化的)柠檬风味的耐嚼糖果的制备。组成被总结在表6中。组分按重量份列出。所述聚葡糖醇粉是从玉米产品国际股份有限公司可获得的STABILIT SD30。所述“增量剂”是具有小于或等于25微米的颗粒尺寸的异麦芽酮糖醇。所述“脂肪”是具有约45℃的熔点的氢化棉籽油,并且所述柠檬风味物是从美国芬美意股份有限公司商业上可获得的柠檬N&A 333240 25AH。
表6
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 38.50 |
增量剂 | 40.18 |
谷朊 | 6.00 |
水 | 6.50 |
脂肪 | 5.00 |
碳酸氢钠 | 1.50 |
柠檬酸 | 1.00 |
色料(黄色5#) | 0.02 |
柠檬风味物 | 0.30 |
三氯蔗糖 | 0.30 |
柠檬酸 | 1.00 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。所述聚葡糖醇、谷朊和增量剂被添加到所述釜并混合。水被添加并混合以得到均匀的团料。色料被添加,并且所得的混合物被混合。预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。碳酸氢钠和1.00克柠檬酸被干式共混,然后被添加到所述混合釜,并且所得的混合物被混合,导致二氧化碳气泡的形成。所述混合物被冷却,并且当团料开始变粘时(在约40℃时),添加风味物、甜味料和其余的柠檬酸。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例7——橙风味的耐嚼糖果
本实施例示范并入谷朊的“充气的”(被气化的)橙风味的耐嚼糖果的制备。组成被总结在表6中,其中“明胶溶液(40%)”是指在水中40重量百分数的明胶溶液。所述聚葡糖醇粉是Roquette POLYSORB 96/02/01。所述“增量剂”是异麦芽酮糖醇。所述“脂肪”是具有约45℃的熔点的氢化棉籽油,橙风味物是从美国芬美意股份有限公司商业上可获得的橙N&A 540507A(758908 17501A)。
表7
组分 | 量(以重量百分数) |
聚葡糖醇粉 | 38.50 |
增量剂 | 41.18 |
明胶溶液(40%) | 5.00 |
水 | 6.50 |
脂肪 | 5.00 |
碳酸氢钠 | 1.50 |
柠檬酸 | 1.00 |
色料(黄色6#) | 0.02 |
橙风味物 | 0.30 |
柠檬酸 | 1.00 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。所述聚葡糖醇和增量剂被添加到所述釜并混合。水被添加并混合以得到均匀的团料。预水化的明胶被添加到均匀的团料。色料被添加,并且所得的混合物被混合。预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。碳酸氢钠和1.00克柠檬酸被干式共混,然后被添加到所述混合釜,并且所得的混合物被混合,导致二氧化碳气泡的形成。混合物被冷却,并且当团料开始变粘时(在约40℃时),添加风味物、甜味料和其余的柠檬酸。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例8——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的耐嚼糖果组合物的制备。组成被总结在表8中,其中“聚葡糖醇液体”是75/08/22,所述75/08/22包括,在干重基础上,6重量百分数的山梨糖醇、20重量百分数的麦芽糖醇和74重量百分数的聚葡糖醇。所述聚葡糖醇粉是96/02/01。同样在表8中,“泡沫促进剂”是从卡夫食品股份有限公司(Kraft Foods Inc.)获得的卡布奇诺泡沫促进剂。所述风味物是从美国芬美意股份有限公司商业上可获得的橙N&A540507A(758908 17501A)。是从爱尔兰哥兰比亚公司(Glanbia PLC)可获得的钙源。
表8
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到所述混合釜。粉末聚葡糖醇和谷朊被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油被添加到均匀的团料并混合。色料被添加,并且所得的混合物被混合。预熔化的脂肪被添加,并且所得的混合物被混合,直到形成均匀的混合物。所述混合物被允许冷却,并且随后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。(从爱尔兰哥兰比亚营养品公司(Glanbia Nutritionals PLC)可获得的钙源)和卡布奇诺泡沫促进剂(从卡夫食品股份有限公司可获得的)被添加到粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以塑料裹包纸以防止冷流。
实施例9——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的耐嚼糖果组合物的制备。组成被总结在表9中,其中“聚葡糖醇液体”是75/08/22。所述聚葡糖醇粉是96/02/01。同样在表9中,“泡沫促进剂”是从卡夫食品股份有限公司获得的卡布奇诺泡沫促进剂,而所述风味物是从美国芬美意股份有限公司业上可获得的柠檬N&A 333240 25AH。
表9
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到所述混合釜。粉末聚葡糖醇、海藻酸钠和羧甲基纤维素被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油和滑石被添加到均匀的团料并混合。色料被添加并且所得的混合物被混合。预熔化的脂肪被添加,并且被混合,直到形成均匀的混合物。混合物被允许冷却,并且随后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。和卡布奇诺泡沫促进剂被添加到粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例10——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的耐嚼糖果组合物的制备。组成被总结在表10中,其中“聚葡糖醇液体”是RoquettePolysorb 75/08/22,“聚葡糖醇粉”是RoquettePolysorb 96/02/01,并且泡沫促进剂是从卡夫食品股份有限公司可获得的卡布奇诺泡沫促进剂。所述风味物是从美国芬美意股份有限公司商业上可获得的柠檬N&A 333240 25AH。
表10
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到所述混合釜。粉末聚葡糖醇、海藻酸钠和羧甲基纤维素被添加到釜并混合。水被添加并混合以得到均匀的团料。甘油和滑石被添加到所述均匀的团料并混合。色料被添加并且所得的混合物被混合。植物油、卵磷脂和单硬脂酸甘油酯被添加,并且被混合,直到形成均匀的混合物。所述混合物被允许冷却,并且随后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。和泡沫促进剂被添加到所述粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例11——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的另一种耐嚼糖果组合物的制备。组成被总结在表11中,其中“聚葡糖醇液体”是RoquettePolysorb75/08/22,“聚葡糖醇粉”是RoquettePolysorb 96/02/01,并且泡沫促进剂是从卡夫食品股份有限公司可获得的卡布奇诺泡沫促进剂。所述风味物是从美国芬美意股份有限公司商业上可获得的橙N&A 540507A(758908 17501A)。
表11
组分 | 量(以重量百分数) |
聚葡糖醇液体 | 40.00 |
聚葡糖醇粉 | 44.00 |
明胶160布鲁姆 | 4.00 |
甘油 | 2.00 |
滑石 | 1.00 |
卵磷脂 | 1.00 |
单硬脂酸甘油酯 | 1.79 |
棉籽油 | 2.00 |
色料 | 0.03 |
风味物 | 0.38 |
三氯蔗糖 | 0.28 |
柠檬酸 | 0.94 |
泡沫促进剂 | 2.50 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到混合釜。粉末聚葡糖醇、海藻酸钠和羧甲基纤维素被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油、滑石和预水化的明胶被添加到所述均匀的团料并混合。色料被添加并且所得的混合物并混合。预加热的植物油、卵磷脂和单硬脂酸甘油酯被添加,并且被混合,直到形成均匀的混合物。所述混合物被允许冷却,并且随后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。泡沫促进剂被添加到所述粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例12——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的另一种耐嚼糖果组合物的制备。组成被总结在表12中,其中“聚葡糖醇液体”是RoquettePolysorb75/08/22,“聚葡糖醇粉”是RoquettePolysorb 96/02/01,并且泡沫促进剂是从卡夫食品股份有限公司可获得的卡布奇诺泡沫促进剂。所述风味物是从美国芬美意股份有限公司商业上可获得的橙N&A 540507A(758908 17501A)。
表12
组分 | 量(以重量百分数) |
聚葡糖醇液体 | 40.00 |
聚葡糖醇粉 | 44.00 |
明胶250布鲁姆 | 4.00 |
甘油 | 2.00 |
滑石 | 1.00 |
卵磷脂 | 1.00 |
单硬脂酸甘油酯 | 1.79 |
棉籽油 | 2.00 |
色料 | 0.03 |
风味物 | 0.38 |
三氯蔗糖 | 0.28 |
柠檬酸 | 0.94 |
泡沫促进剂 | 2.50 |
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到所述混合釜。粉末聚葡糖醇被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油、滑石和预水化的明胶被添加到所述均匀的团料并混合。色料被添加并且所得的混合物被混合。棉籽油、卵磷脂和单硬脂酸甘油酯被添加,并且被混合,直到形成均匀的混合物。所述混合物被允许冷却,然后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。泡沫促进剂被添加到所述粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
实施例13——耐嚼糖果
本实施例示范并入液体聚葡糖醇组分和制成粉的聚葡糖醇组分的共混物的另一种耐嚼糖果组合物的制备。组成被总结在表13中,其中“聚葡糖醇液体”是RoquettePolysorb75/08/22,“聚葡糖醇粉”是RoquettePolysorb 96/02/01,泡沫促进剂是从卡夫食品股份有限公司可得的卡布奇诺泡沫促进剂,并且所述风味物是卡拉梅尔风味物。
表13
为制备糖食组合物,具有Z形臂的混合器的混合釜被加热至60℃。被预加热至60℃的液体聚葡糖醇被添加到所述混合釜。粉末聚葡糖醇被添加到所述釜并混合。水被添加并混合以得到均匀的团料。甘油和预水化的明胶被添加到所述均匀的团料并混合。色料被添加并且所得的混合物被混合。棉籽油、卵磷脂和单硬脂酸甘油酯被添加,并且被混合,直到形成均匀的混合物。所述混合物被允许冷却,然后当团料开始变粘时(在约40℃时),添加风味物、酸和甜味料。和泡沫促进剂被添加到粘性团料并混合。组合物从所述釜被出料并被形成为糖块,其被裹包以防止冷流。
针对物理外观、口味、质地和咀嚼性质,手工测试了实施例1-13中被制备的未熬制糖果。实施例1-13的未熬制糖果组合物在物理外观、口味、质地和咀嚼方面基本上类似于相应的熬制糖果。举例来说,未熬制硬糖具有与传统的熬制糖果的硬度几乎相等的硬度,并且未熬制的耐嚼糖果具有与传统的耐嚼糖果几乎一致的咀嚼质地。
实施例14——包括硬糖的咀嚼型胶基糖
本实施例示范并入实施例1的糖食组合物的咀嚼型胶基糖组合物。组成被总结在表14中。
表14
组分 | 量(以重量百分数) |
胶基糖基础剂 | 25-35 |
附加的增量甜味料 | 0-55 |
附加的风味物/可感觉物质 | 0-5 |
附加的食品级酸 | 0-3 |
高强度甜味料 | 0-5 |
色料 | 0-2 |
实施例1的组合物 | 8-16 |
总的咀嚼型胶基糖(wt%) | 100 |
胶基糖基础剂使用本领域公知的技术被熔化。增量甜味料(比如甘露糖醇、山梨糖醇、麦芽糖醇或其组合)和可选的色料然后伴随着混合被添加。可选的附加的风味物/可感觉物质伴随着混合被添加,随后添加可选的高强度甜味料,以形成咀嚼型胶基糖混合物。所述咀嚼型胶基糖混合物被维持在熔化的状态。
如实施例1中描述的那样制备硬糖组合物。然后当硬糖组合物热且粘性的时候,将所述咀嚼型胶基糖混合物与所述硬糖组合物混合。由此形成的咀嚼型胶基糖组合物可以使用本领域公知的技术被形成块并可选地被包覆。
实施例15——包括耐嚼糖果的咀嚼型胶基糖
本实施例示范并入实施例8的糖食组合物的咀嚼型胶基糖组合物。组成被总结在表15中。
表15
组分 | 量(以重量百分数) |
胶基糖基础剂 | 25-35 |
附加的增量甜味料 | 0-55 |
附加的风味物/可感觉物质 | 0-5 |
附加的食品级酸 | 0-3 |
高强度甜味料 | 0-5 |
色料 | 0-2 |
实施例8的组合物 | 8-16 |
总的咀嚼型胶基糖(wt%) | 100 |
胶基糖基础剂使用本领域公知的技术被熔化。增量甜味料(比如甘露糖醇、山梨糖醇、麦芽糖醇或其组合)和可选的色料然后伴随着混合被添加。可选的附加的风味物/可感觉物质伴随着混合被添加,随后添加可选的高强度甜味料,以形成咀嚼型胶基糖混合物。所述咀嚼型胶基糖混合物被维持在熔化的状态。
如实施例8中描述的那样制备耐嚼糖果组合物。然后当耐嚼糖果组合物热且粘性的时候,将所述咀嚼型胶基糖混合物与所述耐嚼糖果组合物混合。由此形成的咀嚼型胶基糖组合物可以使用本领域公知的技术被形成块并可选地被包覆。
这个书面描述使用实施例来公开本发明(包括最佳实施方式),并且还使得任何本领域技术人员能够实施和使用本发明。本发明的可专利范围由权利要求书限定,并且可以包括本领域技术人员想到的其他实施例。如果这样的其他实施例具有不异于本权利要求书的字面语言结构要素,或者如果它们包括具有与本权利要求书的字面语言非实质不同的等同的结构要素,则它们意图在权利要求书的范围内。
所有引用的专利、专利申请以及其他参考通过引用被整体并入本文。然而,如果本申请中的术语与并入的参考抵触或冲突,来自本申请的术语优先于来自并入的参考的相冲突的术语。
如在本文中使用的,与“包括(including)”、“包含(containing)”或“其特征在于(characterized by)”同义的过渡术语“包括”(comprising,还有“comprises”等)是包括性或开放式的,并且不排除额外的、未陈述的要素或方法步骤,与其是用于权利要求的前序部分还是主体部分无关。
术语“组合(combination)”包括将指定组分的均匀的或非均匀的共混物、混合物或合金成为一个整体。术语“均匀(homogenous)”是指组分的均一的共混物。
词语“或(or)”意为“和/或(and/or)”。
所有在本文中公开的范围包括端点,并且端点与彼此独立地结合。
除非在本文中另外指明或由上下文清楚地抵触,术语“a”、“an”、“the”以及类似指示物的在描述的发明的上下文中(具体地在所附权利要求书的上下文中)的使用要被解释为覆盖单数和复数二者。另外,还应该注意的是,本文中术语“第一”、“第二”等等不表示任何顺序、数量或重要性,而是用于区别一个要素和另一个要素。与数量结合使用的修饰语“约”包括陈述的值,并且具有由上下文指示的含义(例如,其包括与特定数量的测量相关联的误差度)。
尽管已经参照示例性的实施方案描述了本发明,将被本领域技术人员理解的是,可以进行各种改变并且等同物可以替代其要素而不偏离本发明的范围。此外,对本发明的教导可以进行很多修改以适应特定的情况或材料而不偏离本发明的本质范围。因此,没有意图将本发明限制于作为预期实现本发明的最好方式而公开的特定的实施方案,而是意指本发明将包括落入所附的权利要求书的范围之内的所有实施方案。
Claims (28)
1.一种形成糖食组合物的方法,所述方法包括:
在约50℃至约85℃的温度下共混组分以形成糖食组合物,所述组分包括
约35至约95重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度,和
约5至约13重量百分数的水;
其中所述糖食组合物保留至少90百分数的水;并且
其中所有的重量百分数都基于所述糖食组合物的重量,除非特别指定另一个基础。
2.如权利要求1所述的方法,
其中所述聚葡糖醇具有结构
其中n是至少1。
3.如权利要求1或2的方法,其中所述形成所述糖食组合物的步骤是完全在小于或等于85℃的温度下进行的。
4.如权利要求1-3中任一项所述的方法,其中所述形成所述糖食组合物的步骤是完全在约90至约110千帕斯卡的压力下进行的。
5.如权利要求1-4中任一项所述的方法,其中所述糖食组合物基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。
6.如权利要求1-5中任一项所述的方法,其中所述糖食组合物包括不多于10重量百分数的山梨糖醇。
7.如权利要求1-6中任一项所述的方法,其中所述糖食组合物包括基于所述聚葡糖醇的重量不多于20重量百分数的山梨糖醇。
8.如权利要求1-7中任一项所述的方法,其中所述糖食组合物包括不多于20重量百分数的麦芽糖醇。
9.如权利要求1-8中任一项所述的方法,其中所述糖食组合物包括基于所述聚葡糖醇的重量不多于30重量百分数的麦芽糖醇。
10.如权利要求1-9中任一项所述的方法,其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少50重量百分数。
11.如权利要求1-10中任一项所述的方法,其中所述共混的组分包括约70至约95重量百分数的所述聚葡糖醇。
12.如权利要求1-11中任一项所述的方法,其中所述共混的组分还包括约0.5至约2重量百分数的食用脂肪或油。
13.如权利要求1-12中任一项所述的方法,其中约30至约70重量百分数的所述聚葡糖醇是以制成粉状的聚葡糖醇组合物的形式提供的,所述制成粉状的聚葡糖醇组合物包括,基于所述制成粉状的聚葡糖醇组合物的重量,约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇,和少于或等于1重量百分数的水;并且
约30至约70重量百分数的所述聚葡糖醇是以液体聚葡糖醇组合物的形式提供的,所述液体聚葡糖醇组合物包括,基于所述液体聚葡糖醇组合物的重量,约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水。
14.如权利要求1-13中任一项所述的方法,其中所述共混的组分包括约35至约50重量百分数的所述聚葡糖醇;并且
其中所述共混的组分还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组。
15.如权利要求1-14中任一项所述的方法,其中所述共混的组分还包括约1至约10重量百分数的食用脂肪和油。
16.如权利要求1-15中任一项所述的方法,其中所述共混的组分还包括
约0.3至约3重量百分数的碳酸氢钠、碳酸氢钾或其组合;和
约0.3至约2.5重量百分数的食品级酸。
17.如权利要求1-16中任一项所述的方法,其中所述共混的组分还包括约1至约5重量百分数的起泡剂。
18.如权利要求1-17中任一项所述的方法,其中所述共混的组分还包括约0.5至约10重量百分数的水状胶质。
19.如权利要求1-18中任一项所述的方法,
其中所述形成所述糖食组合物的步骤是完全在小于或等于85℃的温度下进行的;
其中所述共混的组分包括约70至约95重量百分数的所述聚葡糖醇;
其中所述糖食组合物包括少于或等于10重量百分数的山梨糖醇;
其中所述糖食组合物包括少于或等于20重量百分数的麦芽糖醇;
其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;
其中所述共混的组分还包括约0.5至约2重量百分数的食用脂肪或油;并且
其中所述共混的组分基本上不含阿拉伯树胶、角叉菜胶、洋槐豆胶、瓜尔胶和明胶。
20.如权利要求1-19中任一项所述的方法,
其中所述形成所述糖食组合物的步骤是完全在小于或等于85℃的温度下进行的;
其中所述聚葡糖醇是以约30至约70重量百分数的制成粉状的聚葡糖醇组合物和约30至约70重量百分数的液体聚葡糖醇组合物的共混物的形式提供的,其中,
所述制成粉状的聚葡糖醇组合物包括,基于所述制成粉状的聚葡糖醇组合物的重量,约50至约99重量百分数的具有至少3的聚合度的聚葡糖醇,和少于或等于1重量百分数的水;
所述液体聚葡糖醇组合物包括,基于所述液体聚葡糖醇组合物的重量,约30至约80重量百分数的具有至少3的聚合度的聚葡糖醇,和约20至约40重量百分数的水;
其中所述共混的组分还包括约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组;并且
其中所述共混的组分还包括约1至约10重量百分数的食用脂肪或油。
21.一种由权利要求1-20中任一项所述的方法制备的糖食组合物。
22.一种糖食组合物,包括:
约70至约95重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度;和
约5至约10重量百分数的水。
23.如权利要求22所述的糖食组合物,
其中所述糖食组合物包括少于或等于10重量百分数的山梨糖醇;
其中所述糖食组合物包括少于或等于20重量百分数的麦芽糖醇;
其中所述聚葡糖醇的量是山梨糖醇、麦芽糖醇和聚葡糖醇的全部的至少60重量百分数;并且
其中所述糖食组合物还包括约0.5至约2重量百分数的食用脂肪或油。
24.一种糖食组合物,包括
约35至约50重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度;
约35至约55重量百分数的多元醇,所述多元醇选自由山梨糖醇、甘露糖醇、赤藓糖醇、木糖醇、麦芽糖醇、异麦芽酮糖醇及其组合组成的组;和
约5至约10重量百分数的水,
其中所述糖食组合物还包括约1至约10重量百分数的食用脂肪或油。
25.一种糖食制品,包括:
包括咀嚼型胶基糖组合物的第一层;以及
被设置在所述第一层上的第二层;
其中所述第二层包括糖食组合物,所述糖食组合物包括,基于所述糖食组合物的重量,
约35至约95重量百分数的聚葡糖醇,和
约5至约10重量百分数的水。
26.一种咀嚼型胶基糖组合物,包括:
胶基糖基础剂;以及
由权利要求1-20中任一项所述的方法制备的糖食组合物。
27.一种咀嚼型胶基糖组合物,所述咀嚼型胶基糖组合物包括:
胶基糖基础剂;以及
糖食组合物,所述糖食组合物包括:
约35至约95重量百分数的聚葡糖醇,所述聚葡糖醇具有至少3的聚合度;和
约5至约10重量百分数的水,
其中所述胶基糖基础剂和所述糖食组合物被均匀地混合在一起。
28.如权利要求1-20中任一项所述的方法,
其中所述糖食组合物选自由硬糖、软糖、耐嚼糖果、喉糖、乳脂糖、法奇糖、方旦糖、胶冻软糖、橡皮糖、糖锭、卡拉梅尔糖、太妃糖、牛轧糖、咀嚼型胶基糖,及其组合组成的组。
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2013
- 2013-04-23 RU RU2014142916A patent/RU2014142916A/ru not_active Application Discontinuation
- 2013-04-23 CN CN201380021886.1A patent/CN104254251A/zh active Pending
- 2013-04-23 BR BR112014026772A patent/BR112014026772A2/pt not_active IP Right Cessation
- 2013-04-23 JP JP2015509067A patent/JP2015514436A/ja active Pending
- 2013-04-23 MX MX2014012983A patent/MX2014012983A/es unknown
- 2013-04-23 EP EP13719214.2A patent/EP2840904A1/en not_active Withdrawn
- 2013-04-23 WO PCT/US2013/037697 patent/WO2013163121A1/en active Application Filing
- 2013-04-23 US US14/382,912 patent/US20150056325A1/en not_active Abandoned
-
2014
- 2014-10-23 ZA ZA2014/07708A patent/ZA201407708B/en unknown
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN111796043A (zh) * | 2020-08-15 | 2020-10-20 | 山东北大高科华泰制药有限公司 | 注射用盐酸罂粟碱粉针剂及其质量检测方法 |
CN111796043B (zh) * | 2020-08-15 | 2022-02-22 | 山东北大高科华泰制药有限公司 | 注射用盐酸罂粟碱粉针剂及其质量检测方法 |
CN112244127A (zh) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | 一种充气牛轧糖及其制作方法 |
Also Published As
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GB201209234D0 (en) | 2012-07-04 |
US20150056325A1 (en) | 2015-02-26 |
WO2013163121A1 (en) | 2013-10-31 |
BR112014026772A2 (pt) | 2017-06-27 |
RU2014142916A (ru) | 2016-06-20 |
GB2501544A (en) | 2013-10-30 |
ZA201407708B (en) | 2015-12-23 |
JP2015514436A (ja) | 2015-05-21 |
EP2840904A1 (en) | 2015-03-04 |
MX2014012983A (es) | 2015-06-05 |
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