CN104605219A - Cocrystallization method for asparaginic acid derivative and sweet acid salt - Google Patents
Cocrystallization method for asparaginic acid derivative and sweet acid salt Download PDFInfo
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- CN104605219A CN104605219A CN201510079217.0A CN201510079217A CN104605219A CN 104605219 A CN104605219 A CN 104605219A CN 201510079217 A CN201510079217 A CN 201510079217A CN 104605219 A CN104605219 A CN 104605219A
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- acid
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- sweet taste
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Abstract
The invention belongs to the technical field of food additives and particularly relates to a cocrystallization method for an asparaginic acid derivative and a sweet acid salt. The cocrystallization method comprises the following steps: adding the asparaginic acid derivative, an organic sweet acid salt and a strong acid into a liquid medium; heating to 30-70 DEG C and stirring to react for at least one minute to form a co-crystal of the asparaginic acid derivative and the sweet acid; and separating the co-crystal from a reaction mixture. The invention provides the cocrystallization method for aspartame and the sweet acid salt, and the obtained product has relatively high yield and purity; and the product has relatively good solubility; when people eat a compound sweet agent obtained by compounding the product with a filling agent, people can rapidly feel sweet; the staying time of the sweet taste in an oral cavity is long; and compared with the like products, the mouth feel is better.
Description
Technical field
The invention belongs to and belong to technical field of food additives, be specifically related to the cocrystallization method of aspartic acid derivate and sweet taste hydrochlorate.
Background technology
For a long time, carrying secretly of food ingredient and medicine batching is all an important topic in food industry and medical industry.In food, medical industry, initial use converted starch or natural gum carry flavor components secretly as matrix, because these two kinds of solubility of matrix own are little, solute can be caused to be difficult to disperse in water and the problem of becoming turbid, and product generally all through a longer dry run, will can cause sex change or the loss of thermal sensitivity and volatility batching.Cocrystallization refers to certain molecule and other physiologically acceptable acid, alkali, salt, non-ionic compound molecule is with hydrogen bond, pi-pi accumulation effect, Van der Waals force is connected with other non-covalent bonds and is combined in same lattice, heterogeneity, material of different nature crystallization together, forms the homogeneous mixture of Multiple components crystalline state.High-performance co-crystal thereof is the aggregation of fine crystal, can improve the dissolubility of goods, uniformity, mobility, compressibility and stability.Cocrystallization technology is applied in the preparation of certain series products manufactured in food industry, has the advantage of its uniqueness and potential excavation space.By food substrate material cocrystallization certain kinds component, and then improving/give goods new capability to meet special requirement, is one of the important motivity and guiding of food industry future technical advances.
Summary of the invention
The object of the present invention is to provide the cocrystallization method of aspartic acid derivate and sweet taste hydrochlorate, comprise the steps:
(1) in liquid medium, aspartic acid derivate is added;
(2) in liquid medium, add the organic sweet taste hydrochlorate being equivalent to strong sweetness sweetener;
(3) in liquid medium, strong acid is added;
(4) be heated to 30-70 DEG C and stir lower reaction at least 1 minute, form the cocrystallization of aspartic acid derivate and sweet taste acid thus, and cocrystallization is emanated out from gained reactant mixture; Described organic sweet taste hydrochlorate is two or more organic sweet taste hydrochlorate mixture; The order of described step (1), (2) and (3) can be exchanged arbitrarily.
In a preferred embodiment of the present invention, described sweet taste acid refers to have certain acid sweetener, includes but not limited to the acid sweetener containing one or more carboxyl or hydroxyl; Preferably comprise glycyrrhizic acid, dioxygen is disliked in thiazine acid, saccharinic acid or cyclohexylsulfamic two or more.
In a preferred embodiment of the present invention, described aspartic acid derivate is one or more in the sweet or advantame of Aspartame, alitame, knob.
In a preferred embodiment of the present invention, described liquid medium is water-bearing media, the mixed liquor of such as methyl alcohol and water; Preferred, described liquid medium is water.
In a preferred embodiment of the present invention, described sweet taste hydrochlorate is selected from sylvite, sodium salt or ammonium salt.
In a preferred embodiment of the present invention, described strong acid is selected from hydrochloric acid, sulfuric acid or phosphoric acid.
In a preferred embodiment of the present invention, the inventory of described sweet taste hydrochlorate is throw in 0.5-2.5mol in every premium on currency.
In a preferred embodiment of the present invention, the inventory of described aspartic acid derivate is throw in 0.5-2.5mol in every premium on currency.
The ratio of initiation material aspartic acid derivate of the present invention and sweet taste hydrochlorate generally can change in very wide scope.Usually, the mol ratio of aspartic acid derivate and sweet taste hydrochlorate is 0.2: 1-5: 1, and more preferably the scope of 0.5: 1-2: 1 is interior selects; The stoichiometry formed due to salt and the economic cause of method, the mol ratio of initiation material aspartic acid derivate and sweet taste hydrochlorate is preferably 1: 1.
In the method for the invention, initiation material need not with dry or be actually dry form and use.The wet crystal block obtained can be used in the process preparing aspartic acid derivate, 2-6wt.% Aspartame slurries such as in water, or moisture is such as the wet Aspartame crystal cake of 30-70wt.%, this cake uses centrifugal or other isolation technics to obtain in the further procedure of processing after solid/liquid separation; Also can use the aqueous suspension containing dispersant, such as, 10-70wt.% Aspartame suspension in water is as initiation material.
Cocrystallization of the present invention can granulation admirably (after such as adding the water of about 30-35%, passing through wet granulation).They are also applicable to tabletted (such as by other component direct pressing by salt and solvent, or by directly suppressing other composition of the cocrystallization composition obtained by spraying dry and such as lactose and tablet) very much.
Beneficial effect of the present invention there are provided a kind of cocrystallization method of new aspartic acid derivate and sweet taste hydrochlorate, and the product obtained has higher output and purity; And product has good dissolubility, the compound sweetener entrance obtained after composite with filler can feel sweet taste rapidly, adds in drink and drinks, without bad aftertaste, and the time that sweet taste is trapped in oral cavity is long, the soft equilibrium of sweet taste, has better mouthfeel compared with similar products.
Detailed description of the invention
Embodiment 1
0.2mol dioxygen evil thiazine acid potassium and 0.2mol sodium cyclohexylsulfamate are added in 250ml water, is heated to 70 DEG C and under agitation adds 0.4mol Aspartame, under keeping stirring, adding the aqueous hydrochloric acid solution (0.4mol) that mass fraction is 37%; A large amount of sediment is separated out after continuing to stir 10min, be cooled to 10 DEG C and be incubated 5h and separate out Aspartame and dioxygen and dislike that thiazine is sour, the cocrystallization of sodium cyclohexylsulfamate, dried in vacuo overnight at 40 DEG C, obtain white crystal 171.5g, moisture is 0.12%, identify that product is the salt that Aspartame and dioxygen dislike thiazine acid potassium, sodium cyclohexylsulfamate 2:1:1 cocrystallization generates by high performance liquid chromatography, yield 89.5%.
Embodiment 2:
0.1mol dioxygen evil thiazine acid potassium and 0.1mol saccharin sodium are added in 250ml water, is heated to 50 DEG C and under agitation adds 0.2mol Aspartame, under keeping stirring, adding the aqueous hydrochloric acid solution (0.2mol) that mass fraction is 20%; A large amount of sediment is separated out after continuing to stir 10min, be cooled to 5 DEG C and be incubated 10h and separate out Aspartame and dioxygen and dislike that thiazine is sour, the cocrystallization of sodium cyclohexylsulfamate, dried in vacuo overnight at 40 DEG C, obtain white crystal 87.7g, moisture is 0.10%, identify that product is the salt that Aspartame and dioxygen dislike thiazine acid potassium, saccharinic acid 2:1:1 cocrystallization generates by high performance liquid chromatography, yield 87.9%.
Embodiment 3:
By 0.1mol glycyrrhizic acid one sylvite, 0.1mol dioxygen dislikes thiazine acid potassium and 0.1mol sodium saccharinate adds in 250ml water, heat 65 DEG C and under agitation adding 0.3mol Aspartame, the aqueous hydrochloric acid solution (0.3mol) that mass fraction is 37% is added under keeping stirring, a large amount of sediment is separated out after continuing to stir 10min, be cooled to 10 DEG C and be incubated 10h, by high performance liquid chromatography, the solid of separating out identifies that product is Aspartame and glycyrrhizin, dioxygen dislikes the 3:1:1:1 cocrystallization of thiazine acid and saccharinic acid, dried in vacuo overnight at 40 DEG C, obtain off-white color crystal 187g, moisture is 0.09%, yield 88.9%.
Embodiment 4:
0.1mol dioxygen evil thiazine acid potassium and 0.2mol saccharin sodium are added in 250ml water, heat 65 DEG C and under agitation add 0.3mol alitame, the phosphoric acid (0.3mol) that mass fraction is 85% is added under keeping stirring, a large amount of sediment is separated out after continuing to stir 20min, be cooled to 10 DEG C and be incubated 10h and separate out alitame and dioxygen to dislike thiazine sour, the cocrystallization of saccharinic acid, dried in vacuo overnight at 40 DEG C, obtain off-white color crystal 129.7g, moisture is 0.11%, yield 86.1%, by high performance liquid chromatography, the solid of separating out identifies that product is that alitame and dioxygen dislike thiazine acid, the cocrystallization of saccharinic acid 3:1:2.
Embodiment 5: effect example
Wherein, the Aspartame in reference substance 1 and dioxygen dislike thiazine acid without the step of cocrystallization, are directly mixed by ordinary powder; Only dislike thiazine acid two kinds of raw material cocrystallization by Aspartame and dioxygen in reference substance 2 to form.
More than display only describes principal character of the present invention and inventive point.Those skilled in the art should understand, and the present invention is not restricted to the described embodiments.Under the prerequisite not departing from inventive point and protection domain, the present invention also has various change, and these changes and improvements all will fall in the scope of protection of present invention.
Claims (8)
1. the cocrystallization method of aspartic acid derivate and sweet taste hydrochlorate, comprises the steps:
(1) in liquid medium, aspartic acid derivate is added;
(2) in liquid medium, add the organic sweet taste hydrochlorate being equivalent to strong sweetness sweetener;
(3) in liquid medium, strong acid is added;
(4) be heated to 30-70 DEG C and stir lower reaction at least 1 minute, form the cocrystallization of aspartic acid derivate and sweet taste acid thus, and cocrystallization is emanated out from gained reactant mixture; Described organic sweet taste hydrochlorate is two or more organic sweet taste hydrochlorate mixture.
2. cocrystallization method as claimed in claim 1, is characterized in that, described sweet taste acid comprises glycyrrhizic acid, dioxygen is disliked in thiazine acid, saccharinic acid or cyclohexylsulfamic two or more.
3. cocrystallization method as claimed in claim 1, is characterized in that, described aspartic acid derivate is one or more in the sweet or advantame of Aspartame, alitame, knob.
4. cocrystallization method as claimed in claim 1, it is characterized in that, described liquid medium is water-bearing media.
5. cocrystallization method as claimed in claim 4, it is characterized in that, described water-bearing media is water.
6. the cocrystallization method as described in any one of claim 1-5, is characterized in that, described sweet taste hydrochlorate is selected from sylvite, sodium salt or ammonium salt.
7. the cocrystallization method as described in any one of claim 1-5, is characterized in that, the inventory of described sweet taste hydrochlorate is throw in 0.5-2.5mol in every premium on currency.
8. the cocrystallization method as described in any one of claim 1-5, is characterized in that, the inventory of described aspartic acid derivate is throw in 0.5-2.5mol in every premium on currency.
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| CN201510079217.0A CN104605219A (en) | 2015-02-14 | 2015-02-14 | Cocrystallization method for asparaginic acid derivative and sweet acid salt |
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| CN201510079217.0A CN104605219A (en) | 2015-02-14 | 2015-02-14 | Cocrystallization method for asparaginic acid derivative and sweet acid salt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
| CN115160388A (en) * | 2022-05-13 | 2022-10-11 | 河北圣雪大成唐山制药有限责任公司 | Lincomycin pharmaceutical co-crystal and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
| CN101163411A (en) * | 2005-04-20 | 2008-04-16 | 麦克内尔营养有限公司 | Sweetening compositions |
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
-
2015
- 2015-02-14 CN CN201510079217.0A patent/CN104605219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
| US5827562A (en) * | 1995-10-11 | 1998-10-27 | Holland Sweetener Company V.O.F. | Sweetener salts |
| CN101163411A (en) * | 2005-04-20 | 2008-04-16 | 麦克内尔营养有限公司 | Sweetening compositions |
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
| CN115160388A (en) * | 2022-05-13 | 2022-10-11 | 河北圣雪大成唐山制药有限责任公司 | Lincomycin pharmaceutical co-crystal and preparation method thereof |
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