CN104284600B - 物质的混合物 - Google Patents
物质的混合物 Download PDFInfo
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- CN104284600B CN104284600B CN201380023498.7A CN201380023498A CN104284600B CN 104284600 B CN104284600 B CN 104284600B CN 201380023498 A CN201380023498 A CN 201380023498A CN 104284600 B CN104284600 B CN 104284600B
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- extract
- mixture
- limonenes
- rebandioside
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种物质的混合物,其包括:(a)按重量计20至80%的单环萜烯类以及(b)按重量计80至20%的选自以下物质的活性物质:莱苞迪甙类或包含它们的植物的提取物,甜菊糖苷类或包含它们的植物的提取物,柚皮苷二氢查耳酮、罗汉果苷类或包含它们的植物的提取物,甜茶苷类或包含它们的植物的提取物。
Description
技术领域
本发明属于芳香物质的领域,并且涉及包含单环萜烯类和特定的活性物质的新物质的混合物、涉及包含它们的食品、涉及增强味道的方法、以及涉及所述活性物质作为味道增强剂的用途。
背景技术
根据植物学观点,柑橘类植物属于芸香科(芸香科)植物属,其自然生长环境位于东南亚的热带和亚热带地区。对于化学家来说,特别是食品化学家,柑橘类水果是大量单环萜烯类的独特来源,它们共同具有的事实是它们具有独特的柑橘气味和风味,这通常被认为是清新和清洁的同义词。接近20%的关于这个主题的所有互联网记录都涉及到烹饪的事实证明了柑橘芳香剂对美食家也很重要。
总体来说,柑橘芳香剂,特别是单环萜烯类,是芳香物质产业中重要的商业产品。相当不利的是,这些物质通常对氧化非常敏感。例如,众所周知在空气中d-柠檬烯将降解得到香芹酮、香芹醇及松油醇。在这个过程中,果香、柑橘香和橙香被降解产物的强烈的辛辣和草本味道所掩盖。从希望制作具有柑橘的风味的产品的食品技术人员的角度来看,格外不希望得到的尤其是很快就散发出来的d-柠檬烯的香菜味。
从文献中已知烯萜类缺乏耐氧化性的问题,因此一直尝试着去防止或至少减慢该物质的氧化降解。例如,已证明向其中加入诸如BHT、BHA或生育酚之类的公知的抗氧化剂的方法是无法令人满意的,特别是因为不希望这些添加剂存在于食品中[cf.Kimura等人,J.Agricult.Food Chem.31,S.800-804(1983),ibid.47,1661-1663(1983).]。国际专利申请WO 1998 058656 A1(Hauser)中提出通过加入迷迭香酸来稳定柑桔类成分,但这种替代也被证明在实践的条件下不能胜任。
代替通过添加剂稳定柑桔类成分,文献中报道了通过将萜烯类装入胶囊来隔绝氧气的替代方案。因而,例如,US 5,603,952(Soper)中提出将萜烯类装入鱼胶制成的胶囊中。然而,这极大地限制了产品的应用领域,因为胶囊并不适用于所有的应用中。
US 2007 0116819 A1的主题是甜味剂组合物,其基本上包括天然的“高潜能甜味剂”与ω-不饱和脂肪酸以及任选地添加剂,其影响混合物的味道。实施例A1公开了一种包含莱苞迪甙A作为甜味剂的低糖饮料。加入赤藓糖醇以增强甜味的作用。该混合物还包含柠檬烯,然而,其仅用作分散剂。
WO 2005 048743 A1公开了具有水果成分的食品并且其结合各种清新成分(例如薄荷醇)与冷却剂。例如,也可以存在诸如甜叶菊之类的甜味剂。审查员引用此文献作为破坏权利要求1、4和13新颖性的文件。表6公开了一种制剂,其含有用量比为0.25:99.75的薄荷醇与甜叶菊。
EP 2298084 A1的主题是结合了天然甜味剂与叶甘素的甜味剂减少的产品。第144段公开了一种制剂,其结合了莱苞迪甙与具有环状单萜烯结构的各种冷却剂。在制剂A中莱苞迪甙与单萜烯的重量比为13:87,以及在配方B中莱苞迪甙与单萜烯的重量比为是5:9。
因此,本发明的目的是确定一种替代的并更有效的方式来抵消由于氧化降解导致柑橘芳香剂的风味削弱。
发明内容
本发明的主题是物质的混合物,其包括:
(a)按重量计20至80%的单环萜烯类以及
(b)按重量计80至20%的选自以下物质的活性物质:莱苞迪甙类或包含它们的植物的提取物,甜菊糖苷类或包含它们的植物的提取物,柚皮苷二氢查耳酮、罗汉果苷类或包含它们的植物的提取物,甜茶苷类或包含它们的植物的提取物。
已经令人惊讶地发现,尽管以所列的比例增加了活性物质,尤其是具有高莱苞迪甙含量的莱苞迪甙类或甜叶菊提取物,不能防止单环萜烯类的氧化降解,以致后者仍然可以一定的量存在于制剂中,但是掩盖了不期望有的草本味道。事实上,添加莱苞迪甙尤其到d-柠檬烯,导致柑橘的风味得到增强。通过添加进一步的甜味剂,特别是甘草酸衍生物,能够进一步提高这种效果。因此,该问题的解决方案已经从根本上不同于上述现有技术,因为接受了萜烯类的氧化降解,并且作为替代掩盖了令人不悦的味道。
单环萜烯类
大多数的单环单萜烯类(组分a)是衍生自对薄荷烷并且具有环己烷骨架。除了薄荷烷,最重要的代表包括水芹烯、萜品醇类、萜品类、甲基异丙基苯和柠檬烯。
就本发明的目的而言,柠檬烯是优选的单环萜烯,因为在应用方面它是非常重要的并且它特别容易氧化降解。该物质以两种对映异构体存在,即(R)-(+)-柠檬烯(也简称为D-(+)或(+)-柠檬烯)和(S)-(-)-柠檬烯(也称为L-(-)-柠檬烯或(-)-柠檬烯)。该两种对映体的外消旋体也被称为二聚戊烯。
就本发明的目的而言,D-柠檬烯是优选的单环萜烯。
莱苞迪甙
如上所述,本发明在其主要改良方面的技术教导是添加莱苞迪甙类(组分b)到一般的单环萜烯类以及到特别的D-柠檬烯中,不仅掩盖了降解产物的草本味道,还确实增强了柑橘香。
莱苞迪甙类属于甜菊糖苷类(甜叶菊植物的主要成分),也被称为甜叶或糖叶。
二萜苷甜菊糖苷占了该叶子的干物质的10%,接着是莱苞迪甙A(按重量计2-4%)和然后进一步是诸如杜克甙之类的甜菊糖苷类。现今在大多数国家批准莱苞迪甙类和甜叶菊提取物用作甜味剂;可以接受每日摄取高达4毫克甜菊糖苷每千克体重。就本发明的目的而言,可以使用单独的莱苞迪甙类或甜叶菊植物的提取物。然而,特别优选的是使用莱苞迪甙A,因为这种物质的特点是较低的苦味和最高的甜度。根据本发明的物质的混合物可以约1:99至约99:1的重量比包含组分(a)和组分(b),优选地以约25:75至约75:25的重量比包含组分(a)和组分(b),以及特别地以约40:60至约60:40的重量比包含组分(a)和组分(b)。
活性物质
各种同样地增强柑桔香而不具有本身的任何果香的特征的其它的活性物质也可以被用作替代物或除了莱苞迪甙类和/或甜叶菊提取物之外作为组分(a)的物质;他们是:
·柚皮苷,
·二氢查耳酮,
·罗汉果苷以及
·悬钩子属植物的提取物。
柚皮苷是在葡萄柚和柚子中发现的赋予这些水果苦味的多酚类糖苷。
该物质是已知的,特别是由于它的降血脂活性。
二氢查耳酮类也是多酚类;必须特别强调的是被认为是人造甜味剂的两种代表:柚皮苷二氢查耳酮和新橙皮苷二氢查耳酮。
术语罗汉果苷是指被认为是天然甜味剂罗汉果的成分的一组葫芦烷三萜甙类(cucurbitan glycosides)。这里必须强调甜度是蔗糖的400倍的罗汉果苷-5。
最后,选自以下植物的提取物适合作为组分(b):黑莓子(Rubusallegheniensis)、北悬钩子(Rubus arcticu)、硬毛覆盆子(Rubus strigosus)、悬钩子属亚美尼亚种(Rubus armeniacus)、欧洲露莓(Rubus caesius)、兴安悬钩子(Rubuschamaemorus)、Rubus corylifolius agg.、Rubus fruticosus agg.、Rubus geoides、淡绿悬钩子(Rubus glaucus)、Rubus gunnianus、复盆子(Rubus idaeus)、Rubusillecebrosus、裂叶悬钩子(Rubus laciniatu)、Rubus leucodermis、罗甘莓(Rubusloganobaccus)、Rubus loxensis、Rubus nepalensis、Rubus nessensis、雪露莓(Rubusnivalis)、Rubus odoratus、Rubus pentalobus、多腺悬钩子(Rubus phoenicolasius)、石生悬钩子(Rubus saxatilis)、川莓(Rubus setchuenensis)、北美悬钩子(Rubusspectabilis)和榆叶黑莓(Rubus ulmifolius)以及它们的混合物。这本质上是具有悬钩子苷(ruboside)的不同的黑莓和树莓品种的提取物。甜茶提取物是优选。
甘草酸及其衍生物
已经令人惊讶地发现,加入上述活性物质不仅掩盖了萜烯降解产物的不期望有的味道,并且与此相反,还进一步增强了柑桔香。就本发明的目的而言,当加入甘草酸或相应的盐(任选的组分c)作为额外的风味增强剂,能够更加增强柑桔香。
再次,这一发现本质上不能被预测,因为甘草酸和甘草酸盐(glycyrrhinates)具有强烈的甘草风味。就本发明的目的而言,可以使用酸本身、其盐(例如钠盐、钾盐或铵盐)或光果甘草植物的提取物。特别优选的是甘草酸单铵。
提取方法
如果上面提到提取物,该后者可以本身已知的方式制备,即例如用水、醇或水-醇提取的方法提取植物或植物的部分或叶子或果实。所有传统的提取方法都适用,例如,浸渍、再浸渍、消解、搅拌浸渍、流化床提取、超声提取,逆流提取、渗滤、再渗滤、抽提(减压提取)、渗漉或连续回流下的固-液萃取。有利于在工业规模上使用的方法是渗滤方法。新鲜植物或植物的部分可以用作原始材料;然而,通常起始材料会是干燥的植物和/或植物的部分,其在提取前可以被机械粉碎。本领域技术人员已知的所有粉粹方法都适用于此目的,可提及的例子是冷冻研磨。可用于进行该萃取的溶剂可以是有机溶剂、水(优选温度在80℃以上的热水,特别是95℃以上的热水)、或有机溶剂和水的混合物,尤其是具有较高或较低水含量的低分子量醇。特别优选的是用以下物质提取:甲醇、乙醇、戊烷、己烷、庚烷、丙酮、丙二醇、聚乙二醇和乙酸乙酯以及它们的混合物、以及它们的含水混合物。提取通常在20至100℃下进行,优选在30至90℃下进行,尤其是在60至80℃下进行。在一个优选的实施方式中,提取是在惰性气氛下进行,以避免提取物的活性物质的氧化作用。这是重要的,特别是在温度高于40℃的提取的情况下。提取时间由本领域技术人员尤其是根据提取方法的原始材料、提取温度、溶剂与原料的比率进行调整。提取后,可任选地将得到的粗提取物进行进一步的诸如纯化、浓缩和/或脱色之类的惯用步骤。如果需要的话,例如,可以对这样制得的提取物进行选择性除去单独的不需要的成分。提取可以进行到任何期望的提取程度,但通常进行到底。干燥叶的提取中的典型的产率(=提取物的干物质重量相对于使用的原料重量)是在按重量计3至15%的范围内,特别是按重量计6至10%的范围内。本发明包括该提取条件和最终提取物的产率可以由本领域技术人员根据所需的应用领域来选择。一般说来,具有活性物质含量(=固体含量)在按重量计0.5至10%的范围内的这些提取物本身就可以被使用,然而,也能够通过干燥(特别是通过喷雾干燥或冷冻干燥)完全除去溶剂,留下深红色固体。该提取物还可以用作获得上述的纯活性物质的原始材料,除非后者可以更简单地并以较少的财务支出的合成路线制备。因此,该提取物的活性物质含量按重量计可达5至100%,优选地按重量计50至95%。该提取物本身可以含水制剂的形式存在和/或以溶解在有机溶剂中的制剂的形式存在、也可以经喷雾干燥或冷冻干燥的无水固体的形式存在。适合于这种情况的有机溶剂是,例如,具有1至6个碳原子的脂族醇类(例如乙醇)、酮类(例如丙酮)、卤代烃类(例如氯仿或二氯甲烷)、低级酯类或多元醇类(例如甘油或二醇类)。
物质的混合物
在进一步优选的实施方式中,所述物质的混合物可以具有以下组成,即:
(a)按重量计约20至约80%,优选按重量计约40至约60%的单环萜烯类,尤其是D-柠檬烯,以及
(b)按重量计约80至约20%,优选按重量计约40至约60%的莱苞迪甙类或包含它们的植物的提取物,尤其是莱苞迪甙A,
(c)按重量计0至约10%,优选按重量计约0.5至约8%以及特别是约1至约5%的选自以下物质的活性物质:柚皮苷、二氢查耳酮、罗汉果苷、悬钩子苷(rubosides)和悬钩子属的植物的提取物,以及
(d)按重量计0至约10%,优选按重量计约0.5至约8%以及特别是约1至约5%的甘草酸、其盐或含有它们的植物的提取物,前提条件是所述的量任选地由水补充至按重量计100%。
而且,该物质的混合物可以通过它们具有按重量计小于约2%的水含量以及特别是具有按重量计小于约1%的水含量的事实加以区别。最好所述混合物是完全无水的。为此,可以例如通过喷雾干燥、流化床干燥或冷冻干燥(冷冻干燥)来干燥含水和/或含醇的溶液或物质的混合物的分散体。可以随后对干制剂进行磨碎或造粒。
胶囊剂
在本发明的进一步的改善中,该物质的混合物可以胶囊剂的形式存在。除了惯用的明胶基微胶囊,还特别适合所谓的微胶囊或纳米胶囊。本领域技术人员操作使得这些胶囊的球形聚集体的平均直径为从约0.0001至约5毫米以及优选为0.005至0.5毫米并且其中包括由至少一个连续的封套封装的至少一个固体核或液体核。更确切地说,它们是由成膜聚合物包封的均匀分散的液相或固相并且在其聚合物的制备过程中,在乳化及凝聚或界面聚合后,沉淀在要被包封的材料上。在不同的方法中,使熔融的蜡分布在基质(“微海绵”)中,其作为微粒可以另外由成膜聚合物包封。在第三种方法中,依次用不同电荷的聚电解质涂覆颗粒(“逐层”的方法)。可以像干燥粉末样干燥微观胶囊。除了单核微囊,也已知多核聚集体,其包括分布在连续包封材料内的两个或多个核,也被称为微球。单核或多核微胶囊可另外由又一个第二、第三等等封套封装。封套可以由天然的、半合成的或合成的材料构成。天然的包封材料的实例是阿拉伯树胶、琼脂、琼脂糖、再麦芽糖糊精(againmaltodextrins)、海藻酸或其盐(例如藻酸钠或藻酸钙)、脂肪和脂肪酸、鲸蜡醇,胶原、壳聚糖、卵磷脂、明胶、白蛋白、虫胶、多糖(如淀粉或葡聚糖)、多肽、蛋白水解物、蔗糖和蜡。半合成的包封材料尤其是指化学改性的纤维素(特别是纤维素酯和纤维素醚,例如醋酸纤维素、乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素和羧甲基纤维素)、以及淀粉衍生物(尤其是淀粉醚和淀粉酯)。合成的包封材料的实例是诸如聚丙烯酸酯、聚酰胺、聚乙烯醇或聚乙烯基吡咯烷酮之类的聚合物。现有技术的微胶囊的实例是以下商业产品(包封材料是每个实例括号中所列出的):Hallcrest Microcapsules(明胶、阿拉伯树胶)、ColeticaThalaspheres(海洋胶原蛋白)、Lipotec Millicapseln(海藻酸、琼脂)、InduchemUnispheres(乳糖、微晶纤维素、羟丙基甲基纤维素)、Unicerin C30(乳糖、微晶纤维素、羟丙基甲基纤维素)、Kobo Glycospheres(改性淀粉、脂肪酸酯、磷脂)、Softspheres(改性琼脂)和Kuhs Probiol Nanospheres(磷脂)、以及Primaspheres和Primasponges(壳聚糖、藻酸盐)和Primasys(磷脂)。对化妆品应用的制备的封装特别感兴趣的是阳离子聚合物(特别是壳聚糖)和阴离子聚合物(尤其是海藻酸盐)的凝聚层。例如在以下文件中描述了合适的方法:WO 2001 001926 A1、WO 2001 001927 A1,WO 2001 001928 A1和WO 2001 001929 A1(Cognis)。
凝胶剂
微胶囊经常包含溶解或分散在凝胶相中的活性物质。合适的凝胶形成剂优选是在温度高于40℃下具有在水溶液中形成凝胶的特性的那些物质。因此,典型的例子是杂多糖和蛋白质。合适的热凝胶杂多糖优选是衍生自红藻的琼脂形式的琼脂糖,其也可以与按重量计高达30%的非凝胶琼脂胶一起存在。琼脂糖的主要成分是D-半乳糖和3,6-脱水-L-半乳糖的线性多糖,其交替地由β-1,3-和β-1,4-糖苷键连接。该杂多糖优选具有110000至160000的范围内的分子量,并且均无色无味。合适的替代品为果胶、黄原胶(黄原胶)和它们的混合物。此外,优先考虑到那些在按重量计1%的强度的水溶液中仍然形成凝胶,在80℃以下不熔融并在低至40℃时重新凝固的类型。可以在热凝胶蛋白质组中提及的实例为各种类型的明胶。
阳离子聚合物
合适的阳离子聚合物的实例是阳离子纤维素衍生物,例如,能以商品名PolymerJR从Amerchol购得的季铵化羟乙基纤维素、阳离子淀粉、二烯丙基铵盐和丙烯酰胺的共聚物、季铵化乙烯基吡咯烷酮/乙烯基咪唑聚合物(例如,(BASF))、聚二醇和胺的缩合物、季铵化胶原多肽(例如,月桂基二甲基铵羟丙基水解胶原(L/Grünau))、季铵化小麦多肽、聚乙烯亚胺、阳离子有机硅聚合物(例如,氨基二甲聚硅氧烷)、己二酸和二甲基氨基羟基丙基二三胺的共聚物(/Sandoz)、丙烯酸与二甲基二烯丙基氯化铵的共聚物(550/Chemviron)、聚氨基聚酰胺及其交联水溶性聚合物、阳离子壳多糖衍生物(例如,季铵化壳聚糖任选地在微晶分布中)、二卤亚烷基的缩合物(例如,二溴丁烷)、具有双二烷基胺类(例如,双二甲基氨基-1,3-丙烷)、阳离子瓜耳豆胶(例如,来自Celanese的CBS、C-17、C-16)、季铵化的铵盐聚合物(例如,来自Miranol的A-15、AD-1、AZ-1)。所用的优选的封装材料是壳聚糖。壳聚糖是生物聚合物并属于水胶体组。在化学上,它们是具有不同分子量的部分脱乙酰甲壳素,其包括以下理想化的单体单元:
与在生物学PH范围内带负电荷的大多数水胶体相反,壳聚糖在这些条件下是阳离子生物聚合物。带正电荷的壳聚糖可以与携带相反电荷的表面相互作用,并因此用在化妆用的头发和身体护理产品和药物制剂中。为了制备壳聚糖,来自壳多糖,优选来自甲壳类动物的残留壳中的作为廉价原料的收益是可大量获得的。这里的壳多糖通常在由Hackmann等人首先描述的方法中首先通过加入碱脱蛋白,通过添加无机酸除盐以及最后加入强碱脱去乙酰基,分子量可能分布在宽的谱中。优选采用那些具有从10000至500000或800000至1200000道尔顿的平均分子量和/或低于5000mPas的布鲁克费尔德粘度(按重量计1%的强度的乙醇酸)、从80至88%的范围内的脱乙酰度和低于按重量计0.3%的灰分含量的类型。为了更好地溶解于水中,通常采用壳聚糖的盐的形式,优选为乙醇酸盐。
阴离子聚合物
阴离子聚合物的目的是要与阳离子聚合物形成膜。适用于此目的优选的是海藻酸的盐。海藻酸是含多糖的羧基与以下理想化的单体单元的混合物:
海藻酸或海藻酸盐的平均分子量在从150000至250000的范围内。在这种情况下,海藻酸的盐应理解为不仅指它们全部的中和产物而且指它们部分的中和产物,特别是碱金属盐等,其中优选海藻酸钠(“褐藻酸”)和铵盐和碱土金属盐。特别优选的是混合的海藻酸盐,例如,钠/镁海藻酸盐或钠/钙海藻酸盐。然而,在本发明的替代实施方式中,例如,羧化产物和以上所有琥珀酰化产物的阴离子壳聚糖衍生物也适合于此目的。也合适的替代物质是平均分子量在5000至50000道尔顿范围内的聚(甲基)丙烯酸酯以及各种羧甲基纤维素。代替阴离子聚合物形成包封膜,也可以采用阴离子表面活性剂或低分子量的无机盐(如焦磷酸盐)形成包封膜。
封装
为了制备微胶囊,通常的程序是,制备按重量计1至10%,优选2至5%的强度的优选琼脂的凝胶形成剂的水溶液,并在回流下加热此溶液。第二水溶液,其包含按重量计0.1至2%,优选0.25至0.5%的用量的阳离子聚合物,优选壳聚糖,并在沸腾时,优选在80~100℃时加入按重量计0.1至25%,特别是0.25至10%的用量的活性物质;这种混合物被称为基质。微胶囊的活性物质的装载因此也能达到基于胶囊重量的按重量计的0.1至25%。如果需要的话,也可以在这个时候添加不溶于水的组分(例如无机色素)以调节粘度,并且通常这些水不溶于水的组分会以含水的分散体的形式或含水/醇的分散体的形式加入。为了乳化或分散活性物质,进一步向基质中添加乳化剂和/或增溶剂是有用的。在从凝胶形成剂、阳离子聚合物和活性物质制备所述基质后,所述基质可以任选地在高剪切条件下被均匀地分散在油相中,以便在随后的封装过程中,制备尽可能小的颗粒。在这种情况下,已经证明特别有利的是将基质加热到40至60℃的温度范围内,而将油相冷却到10至20℃。实际的封装(即通过使阳离子聚合物在基质中与阴离子聚合物接触形成的封装膜)是然后在最后步骤中进行的,它不再是可选的,而是必须的。为此,建议在40至100℃的温度范围内,优选50至60℃的温度范围内,用含水的,按重量计约1至50%以及优选10至15%的强度的阴离子聚合物的水溶液处理任选地分散在油相中的基质,并且如果需要的话在此过程中同时或随后除去油相。从该过程得到的含水制剂通常将具有按重量计1至10%的微胶囊的含量。在某些情况下,可能是有利的是,该聚合物的溶液包含另外的组分,例如乳化剂或防腐剂。过滤微胶囊使其具有优选的从约0.01至1mm范围内的平均直径。建议筛分胶囊以确保尽可能均匀的尺寸分布。得到的微胶囊可以具有在制备过程的功能的范围内的任何形状,但是它们优选近似球形。作为替代方案,也可以采用阴离子聚合物制备基质并用阳离子聚合物进行封装,尤其是用壳聚糖。
作为替代方案,还可以利用阳离子聚合物在高于pKs值的pH值下的凝聚性的专有用途而进行所述封装。
在根据本发明的微胶囊的制备的第二替代方法中,首先制备O/W型乳剂,其不仅包括脂质体、水和活性物质,还包括有效量的乳化剂。为了制备基质,在剧烈搅拌下用适量的含水的阴离子聚合物溶液处理该制剂。该膜是通过添加壳聚糖溶液形成的。整个过程优选在pH=3至4的弱酸性条件下进行。如果需要的话,通过添加无机酸调节pH值。在膜形成之后,例如通过加入三乙醇胺或其它碱将pH升高到5至6。这会导致粘度的增加,其可通过添加另外的增稠剂得到进一步提高,例如多糖,特别是黄原胶、瓜尔胶、琼脂、海藻酸盐和侵填体、羧甲基纤维素和羟基乙基纤维素、更高分子量的聚乙二醇单酯和脂肪酸的二酯、聚丙烯酸酯、聚丙烯酰胺等。最后,例如通过倾析、过滤或离心作用将微胶囊与水相分离。
在第三替代方法中,通过用带相反电荷的聚电解质逐层包封优选为固体(例如晶状的)的核而在所述核的周围形成微胶囊。在这种情况下,应参照欧洲专利EP 1064088 B1(Max-Planck Gesellschaft)。
工业应用
本发明的另一个主题是包含根据本发明所述的物质的混合物的食品。在这种情况下,要从广义上理解术语食品,并且根据本发明其不仅包括例如饮料(例如冰茶、柠檬水等)、烘焙食品,乳制品等的食品,还包括例如口香糖或者例如接触口腔而不是要被消费的产品(例如,牙膏、漱口水等)等的奢侈品。根据本发明的物质的混合物可以有效量存在于所述组合物中,该有效量如,基于准备食用的产品的按重量计约0.1至约2%,优选为约0.5至约1%。
本发明的再一个方面涉及用于改善单环萜烯类味道特性的方法,其特征在于,向其中加入有效量的莱苞迪甙或包含它们的植物的提取物。最后,本发明还进一步涉及莱苞迪甙或包含它们的植物的提取物用于改善单环萜烯类尤其是d-柠檬烯的味觉特性的用途。
实施例
实施例1至实施例5,比较例C1
基于D-柠檬烯的各种物质的混合物被用于制备软饮料,将产物在20℃下储存48小时。此后,由5个经训练的测试者组成的小组进行味道特性评估,使用的标度为从1(不存在)至10(高度显著的)。组分和结果列于下文的表1中。该数据是5组连续测量的平均值。实施例1至实施例5是根据本发明的,实施例C1是用于比较的。实施例S对应于标准,即在其制备后立即对起始产品的味道进行的评估。
表1
软饮料制剂的味道特性
实施例和比较例表明,本发明的问题正在被全部解决:尽管起始制剂在储存中失去较多果香而形成具有显著葛缕子味的草本香,但通过加入少量的甜菊糖苷不仅防止了这种现象,还甚至增强了柑橘香。这种效应还可以通过进一步添加甘草酸和/或其它活性物质得到进一步改善。
配方实施例
表2a
口香糖组分
表2b
牙膏组分
表2c
漱口剂组合物
Claims (9)
1.物质的混合物,其包含
(a)按重量计20至80%的D‐柠檬烯,以及
(b)按重量计80至20%的莱苞迪甙或甜叶菊提取物,
(c)按重量计0至10%的选自以下物质的活性物质:柚皮苷、二氢查耳酮和罗汉果苷和悬钩子属的植物的提取物,以及
(d)按重量计0至10%的甘草酸、其盐或包含它们的植物的提取物,
前提条件是所述的量任选地由水补充至按重量计100%,
其中组分(a)和组分(b)的重量比为5:1。
2.如权利要求1所述的物质的混合物,其特征在于:其包含作为组分(b)的莱苞迪甙A。
3.如权利要求1所述的物质的混合物,其特征在于:其包含作为任选组分(d)的甘草酸的钠盐、钾盐或铵盐。
4.如权利要求1所述的物质的混合物,其特征在于:其具有低于按重量计2%的含水量。
5.如权利要求1至4中的至少一项所述的物质的混合物,其特征在于:其是以胶囊的形式存在。
6.一种食品,其包含权利要求1所述的物质的混合物。
7.一种改善D‐柠檬烯的味道特性的方法,其特征在于:向所述D‐柠檬烯中添加莱苞迪甙或甜叶菊提取物,其中D‐柠檬烯和莱苞迪甙或甜叶菊提取物的重量比为5:1。
8.莱苞迪甙用于改善D‐柠檬烯的味道特性的用途,其中D‐柠檬烯和莱苞迪甙的重量比为5:1。
9.甜叶菊提取物用于改善D‐柠檬烯的味道特性的用途,其中D‐柠檬烯和甜叶菊提取物的重量比为5:1。
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EP12166745.5A EP2659789B1 (de) | 2012-05-04 | 2012-05-04 | Stoffgemische |
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PCT/EP2013/058592 WO2013164241A1 (de) | 2012-05-04 | 2013-04-25 | Stoffgemische |
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JP6683456B2 (ja) * | 2015-03-30 | 2020-04-22 | アサヒビール株式会社 | 飲料又は食品、香料組成物および劣化臭生成抑制方法 |
WO2016157984A1 (ja) * | 2015-03-30 | 2016-10-06 | アサヒビール株式会社 | 飲料又は食品、香料組成物および劣化臭生成抑制方法 |
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US11647774B2 (en) | 2023-05-16 |
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