CN1066765A

CN1066765A - The micro-encapsulated sweetener that is used for baked goods

Info

Publication number: CN1066765A
Application number: CN91112739A
Authority: CN
Inventors: 小·B·K·雷丁; B·布彻; W·S·加里森; A·E·施穆克尔
Original assignee: E Shi Mu Kerr Arden; Walter S Garrison
Current assignee: E Shi Mu Kerr Arden; Walter S Garrison
Priority date: 1990-12-17
Filing date: 1991-12-17
Publication date: 1992-12-09
Also published as: WO1992011084A1; AU1241192A; MX9102619A; IL100398A0

Abstract

Natural and the artificial synthesis edulcorant who comprises Aspartame is encapsulated in one deck protectiveness case material; this case material can make sweetener opposing cake, pie, biscuit, cracker, pudding, and the food of microwave treatment and other will add responsive natural or artificial synthesis edulcorant and and then the influence that bakes the temperature, humidity and the pH that produce in the processing of other food of heating.Encapsulating method that provides in the present invention and material can make the sweet taste of sweetener be kept in the whole process that bakes.

Description

The micro-encapsulated sweetener that is used for baked goods

The present invention relates to use wrapper technology to be used in the artificial synthetic more stable of baked goods with some natural sweetener.Described baked goods comprises as cake, pie, biscuit and comprises some confection goods of candy.Particularly, the method that the present invention relates to seal APME (hereinafter referred to as Aspartame) have pH value to provide, the less capsule of temperature and humidity stability.

Aspartame is used for " cold " food and a kind of artificial synthesis edulcorant of heated food in short-term at present.So-called ice confectionery is meant the snack food of soda water, toothpaste and processing at room temperature etc.Heated food comprises beverages such as coffee ﹠ tea in short-term.But the effect of Aspartame in baked goods is not fine, and this may be because the comprehensive function of pH value, high temperature and high humidity makes Aspartame that the cause of chemical degradation take place.Thereby, need at high temperature bake a few minutes to 1 hour the food almost to cake, biscuit, pie etc., not desirable alternative as Aspartame etc. just to the sweetener of temperature, pH value or humidity sensitive.

In order to produce the baked product that has Aspartame, people had done multiple trial.But all improvement that this compound is done are still invalid.To the Aspartame powder carry out coated with protection it can be because of long-term high temperature, PH and wetness action do not damage seemingly a kind of feasible scheme, but traditional encapsulation process makes micro-encapsulated Aspartame product have following problems:

1. thereby the capsule size of Sheng Chaning has influence on the distribution of capsule in whole batter too greatly.The capsule ambassador must distribute bad, and this causes in cake or biscuit many places not have sweet taste or influences attractive in appearance owing to spot has appearred in the outward appearance of product.

2. in the prior art, fat/wax material can be used as the shell material of capsule and seal Aspartame.But, to observe capsule and can find, capsule has and a series ofly breaks or damage.It is believed that this causes owing to wax hardens when its molten state forms solid again.High pH value water (for example by many cakes when prescription is produced) all may enter in the shell and directly influences inner core by these cracks.

3. the too poor shearing force that can not bear in the stirring operation of the intensity of the microcapsules of individual layer, shell, thereby often fragmentation when they are placed in traditional food or the cake batter mixing arrangement.

4. use wax or other coating to make and produce static on the capsule shells, and then cause the agglomeration of capsule through regular meeting.This also makes capsule fully not disperse in whole batter, thereby blank spot occurs.

The present invention is a kind of method that can avoid above-mentioned defective.The invention provides less capsule, its agglomeration is little, and the capsule shells sealing is more complete, thereby prevents from or reduced to cause the crack of the problems referred to above or the chance of damage.

Fig. 1 has described several microcapsule structures that can be used to seal sweetener.

Fig. 2 is the DSC thermograph collection of illustrative plates of the granular Aspartame of use fat/wax adhesives.

Fig. 3 makes the coating housing of capsule, the DSC thermograph collection of illustrative plates of the Aspartame through sealing for using natural polymer.

Fig. 4 has described at great majority and has baked in the process, when bearing temperature, pH value and humidity, and the catabolite that Aspartame produces.

Fig. 5 is illustrated under the normal temperature, the curve map of the decomposition range of Aspartame when various pH value.

Fig. 6 has described the operating position of when sealing Aspartame fat or wax, has represented the application contrast of common fats/wax coating and maturation fat/wax coating.

Fig. 7 has provided the block diagram of the method for using maturation fat and wax encapsulated particles sweetener.

Fig. 8 has provided the prior art that the capsule of so-called agglutination is sealed.

Natural, that manually synthesize or the natural sweetening agent that mixes with synthetic material applies so that sweetener keeps effect under the condition of various baked goods with a kind of material, and a kind of method that any pleasant impression relevant with adopting some synthetic sweetener reduced is provided in addition. Table 2A and 2B have provided respectively part natural sweetener and synthetic sweetener.

Can be with reference to people's such as people's such as T.Cea United States Patent (USP) 4,384,004 and J.Tsau United States Patent (USP) 4,704,288.These two pieces of patents have all been described the Aspartame that seals.Tsau has described in the baked goods application and has used the Aspartame that seals.Tsau has provided the coating that comprises fatty material, and capsule grain diameter surpasses 177 μ m.Have found that these capsules all produce the above-mentioned food of blank spot and comprise cake, pie and biscuit in various baked goods." blank spot (Void Spots) " is defined as the zone that does not have sweet taste in the baked goods, they or lack sweetener on the whole, tasteless, or in fact do not conform to taste.

Blank spot may be because capsule be completed into and causes; thereby can only provide faint protection to Aspartame; (Aspartame is to pH value, humidity and temperature sensitive material so that core material is degraded in the process of baking; the result makes the Aspartame molecular breakdown become the decomposition by-products that some have tedious taste or flat taste, as described in Figure 4).

Owing to making it too greatly, capsule can not in batter, abundant dispersion also can form blank spot.Blank spot causes the inner polar distribution of field poor distribution of baked goods, stays blank spot in many zones, makes this part zone lack sweet taste.Table 5 has provided the chocolate cake that contains same amount Aspartame sweetener in the rate that retains that is baking the back sweet taste, and described sweetener is unprocessed or granular Aspartame sweetener and various Aspartame samples of sealing by comparison.It should be noted that corresponding to the listed size of table 6 there are some blank spots in given taste test to average particle size particle size according to table 3 greater than the granular Aspartame of 650 μ m.

Owing to retaining in baking, bulky grain stands intact, and particularly high-visible on the dark baked goods as chocolate cake, so blank spot also makes the cake surface spot occur.Table 1 has shown that the less Aspartame sample through sealing of unprocessed with granular Aspartame and average-size compares in cake formed outward appearance situation when using.As shown in table 6, the average grain diameter of undressed Aspartame only is 29 μ m, and the average grain diameter of granular Aspartame surpasses 650 μ m.These carry-overs stay spot on baked goods.These spots are especially clearly visible on the bottom surface of cake, pie and cupcake, and the description of table 1 can be testified.

Table 1

The cake outward appearance of the Aspartame that use is sealed and the cake outward appearance contrast of using unprocessed and granular Aspartame

The spot situation of outward appearance

Undressed Aspartame 5～7

Granular Aspartame 0～1

AES-B-36 10

AES-B-39 10

AES-B-40 10

AES-B-43.1 10

Grade: the outward appearance that spot is the heaviest (0) is to no visible spot (10)

10=is no visible spot in bottom surface or whole cake

5=has some visible spots

0～1=spot is very serious, and outward appearance is very poor.

Table 2A

The part natural sweetener for example

Product supply producer forms

Sugar Imperial Sugar Co. sucrose

Lactose Plalte ﹠amp; Banner, the sugar in Inc. Ruzhong

Corn syrup Corn Products, the Co. corn sugar

Primverose starch Corn Products, the Co. corn sugar

Dextrose Corn Products, the Co. corn sugar

Fructose Corn Products, the sugar in the Co. fruit

Sweet mellow wine Corn Products, Co. C ₆H ₁₆O ₆

Table 2B

Part artificial synthesis edulcorant for example

Product supply producer forms

Nutrasweet Nutrasweet APME (Aspartame)

ACE-K

（Sunett） Hoechst Acesulfame K

Celenese

The salt of Sai Kelaimeituo Abbott cyclohexane sulfamic acid

（Cyclamate） Labs

The chlorinated derivatives of Suralose Mc Neil sucrose

The amino acid based thing of Alitame Pfizer

Asccharin PMC is derived by artificial neroli oil

Specialities

Levulose Biosphere

In addition, because big granular sweetener does not have in the process of baking or after this discharges sweetener fully may cause blank spot yet at once, thus, can not come in contact at the active material of tasting of carving eater and sweetener at that time, thereby the taster just can not feel the sweet taste of baked goods at all.In addition, these big capsules bring serious pleasant impression problem to the eater after baking processing.

In order to solve blank spot and the spot problem that exists in the various baked goods, must adopt the sort of prescription that contains than Caplet.Less capsule can disperse in batter equably better, thereby makes the cake, biscuit and the pie that make visible sweetener spot no longer occur, seldom has or do not have at all blank spot.The Aspartame capsule that prior art proposes to use is granular Aspartame particle in fact, and its minimum grain size is 177 μ m, and average grain diameter is greater than 400 μ m.The average grain diameter of the capsule that the present invention makes is little of 4.0 μ m.There are not blank spot and visible spot in cake, biscuit and the pie finished product after baking with this sweetener capsule making at all.Please note that table 6 has provided the comparative result of relevant size, table 3 has illustrated sweet taste taste test result, and the outward appearance that table 1 shows chocolate cake compares.

Table 3A

The sweetness profile that has the chocolate cake of the active sweetener of 1.25g Aspartame equivalence in the cake batch mixing compares

Sweetener distributes

Untreated Aspartame 1

Granular Aspartame 3

AES-B-36 10

AES-B-39 10

AES-B-40 10

AES-B-43.1 10

Grade: the poorest (0)-best (10)

10: each part at cake is all pleasantly sweet, does not detect blank spot.

5: some blank spots are arranged, the moderate sweetener.

0～1: almost imperceptible any sweet taste.

The above results is based on carries out artificial blind formula taste test to 20 people and draws.

Table 3B

The pleasant impression sensation that has the chocolate cake of the active sweetener of 1.25g Aspartame equivalence in the cake batch mixing compares

The pleasant impression sensation

Untreated Aspartame 10

Granular Aspartame 8

AES-B-36 2

AES-B-39 3

AES-B-40 2

AES-B-43.1 1

Grade: pleasant impression the lightest (0)

Pleasant impression the strongest (10)

The 10=pleasant impression is strong especially.

The 5=pleasant impression is medium.

0: almost imperceptible any pleasant impression.

Show that with the micro-examination of art methods to capsule fat/wax material commonly used at present exists serious crack and damage on its surface, along with the capsule ageing, it is obvious day by day that the crack becomes.

Thereby the capsule that prior art provides can only give very limited protection to the degradation that bakes the pH value, humidity and the temperature that exist in the process at dough making or various pie, cake, biscuit and other baked goods.

Because micropore and crack in the structure as shown in Figure 6, fat/wax shell material neither a kind of effective shielding material.

The applicant has found that; improved fat/the wax material of all β or nearly all β state can be at APM(Aspartame) seal in more effective protective finish is provided; find that also some other material also has similar protective capability, said other material comprises as listing in the natural polymer in the table 4.

Table 4

The material that when sealing sweetener, can be used as capsule housing

Natural polymer

Arabic gum protein ethyl cellulose Succinylated gelatin modified corn

Starch celluloid glyceryl tristearate gelatin methylcellulose

Modified starch cellulose acetate phthalate ester arabogalactan propyl hydroxy fiber

Plain

Fat and wax

Glyceryl tristearate STEROTEX HM, K CARNOLA wax

Cottonseed flakes (COTTON FLAKES) soybean flakes (SOYA FLAKES) castor wax vegetable seed wax beeswax Brazil wax candelila wax microwax (MICROWAX) (oil) clay wax (BOLAR WAX) 1014 extraordinary fat 42,44,168T BE SQUARE wax 195A BE SQUARE wax 195W ENERGYBOOSTER

ASTOR wax 180 ASTOR waxes 150

Use fat/cerul coating to seal Aspartame and can use a kind of like this fat, promptly should be converted to a kind of more stable β state by heating treatment method by fat, said processing method can be that the fat of molten state or the fat that has just solidified are carried out hot maturation, does the sweetener goods that help to prevent coating like this and forms damage and micropore.In addition, also fat and wax can be fused into the liquid state of fusion, then flip-flop pressure before being applied to granular sweetener on granulation or hot melt envelope the fat of fusion or wax.After cooling and solidifying once more, fat just has damage or micropore still less, thereby has reduced the approach of moisture penetration by the fat handled, has also reduced the degraded of sweetener core material.Fig. 7 shows this process, promptly uses the fat or the wax of pressure treatment fusion, and the case material that will handle is applied on the sweetener core material then, on the Aspartame particle.

Fig. 2 is the thermogram of prior art products.Fig. 2 shows that this product has a mixed melting point distribution map (this product is with the test of the TA-2000 of Du Pont type differential scanning calorimetry (DSC)).This is owing to the unstability with the fat material of making coatings on Aspartame causes.What Fig. 3 represented is the temperature profile of the Aspartame product of coating of the present invention.It should be noted that single high melt point, it is the feature of solidifying β state in the fat of crossing with pressure treatment once more.The material of Fig. 3 is stronger than the routine heat endurance with granular fatty coating fusing.

Embodiment 4 has provided the example that applies βization fat on granular sweetener with the hot melt coatings method.

Can adopt traditional envelope to seal sweetener with natural polymer as case material, those that case material such as table 4 provide.Fig. 8 represents a kind of encapsulating method that is referred to as cohesion of routine, and this method adopts above-mentioned natural polymer.

What Fig. 1 showed is several capsule structures of the present invention that can be used for implementing, and comprises storage type, micropore sponge type, many housings type and capsule set capsule-type.The explanation that can Fig. 8 provides is for referencial use, and Fig. 8 has shown the encapsulating method that is called aggegation, and this method designs specially for using colloidal state or natural polymer.

Following example is described in detail and is adopted Aspartame to make the target sweetener, the mixture case material of the natural polymer that employing was handled in a kind of solvent, the natural polymer of in water-bearing media, handling, two kinds of natural polymers, and use a kind of maturation fat case material to seal the method for producing sweetener.

These examples are as follows:

Example 1

Seal Aspartame with a kind of cellulosic material as case material

This example has shown with cellulosic material makes the method that the housing coating prepares the Aspartame that seals.The advantage that cellulosic material is used for the Aspartame capsule is significantly, especially considers when these capsules are used for baked goods.Sugar can be replaced by a kind of filler in these baked goods, and this filler is used for keeping the global shape of cake, biscuit, pie or other baked goods.

In cake, the size of cake product is reduced owing to lack sugar.On average, bake the sugar that a piece of cake need use about 100～500g.Because Aspartame than sweet about 200 times of sugar, therefore only needs the Aspartame of 1～5g in the cake prescription.Originally the shared most of volume of sugar must replenish with a kind of filler.The most of commercial filler that uses in cake, biscuit and pie is a cellulosic cpd.

Most such cellulosic cpd is ethyl cellulose or methylcellulose.Thereby, need make the Aspartame capsule and be used for replacing being coordinated between the filler of the sugar in the cake and compatible, thereby the coating material of ethyl cellulose as Aspartame used in decision.Ethyl cellulose as the filler in the specific cake prescription constitutes compatibility naturally with the ethyl cellulose that is used for the Aspartame capsule.

Produce the Aspartame capsule according to following process: the ethyl cellulose ST100 20g that Dow chemical company is produced is dissolved in the warmed-up cyclohexane of 600ml of Aldrich chemical company production, and cyclohexane is being heated to 70 ℃ in advance under mild the stirring.The mixture of ethyl cellulose and cyclohexane is stirred until the mixture clarification that becomes.At this moment in cyclohexane, ethyl cellulose forms a skim.Mixture is cooled to 60 ℃ lentamente, again to wherein adding the Aspartame 60g that produces by Tosoh Canada.Ltd., whole mixture again stir about 1 minute so that its homogeneous.

Adopt name to be called M-CAP #L50 device (utilizing its size Control chamber #2) and produce capsule.This device is at United States Patent (USP) 4,978, and 483 have explanation.The M-CAP device applies a unexpected pressure to the mixture of core material in the liquid dispersion liquid and case material to be changed and forms capsule.The inlet pressure of this device is set to 75PSI, makes the mixture of ethyl cellulose, Aspartame and cyclohexane obtain handling by being in 60 ℃ of these devices under (this mixture one way is passed through device).This machine then, is removed cyclohexane solvent, dried overnight in fume hood again with the capsule vacuum filtration once start the formation that can observe capsule at once.The product that makes comprises the 73.4g encasing articles, and productive rate is 92%, and the capsule great majority that this product comprises are for spherical, and its average grain diameter is as shown in table 6.This sample is referred to as AES-B-40.

Table 6

Material average grain diameter (M)

Untreated APM 29

Granular APM 650

AES B36 18.18

AES B39 28.33

AES B40 49.33

AES B43.1 107.22

AES A46 4.25

AES A47 4.19

AES A48 4.09

AES A85 3.7

According to cake prescription #1 and #2 and biscuit prescription #3 and #4, the Aspartame capsule that ethyl cellulose is coated is added in cake and the biscuit prescription.The result who bakes test shows: capsule forms well, has good dispersiveness in cake mix, does not have blank spot, does not promptly have sweetless zone, and cake also is speckless simultaneously, referring to table 1 and 3.Table 5 has shown the retention rate of these capsules after baking test.Table 6 has provided the size ranges of the capsule of producing according to this method.

Prescription #1 08/28/89

The chocolate cake prescription

Use the chocolate cake of Aspartame

Prescription: BBF-4

Form:

Flour 154g

Yeast powder 1.2g

Fermentation soda 3.1g

Salt 1.75g

Cocoa power 56g

The sweetener of sealing equals the active component of 1.25g

Filler 198g

Vegetable oil 56g

Water 92g

Milk 99g

Egg 65g

Vanilla 1.8g

Processing:

Preheated oven to 350 is drained the oil and flour in the circle pot of 9 * 1 " * 1/2 ", and sweetener and the filler of sealing sieved together, and other dried component is thoroughly sieved with all then.In one and face cylinder, put into the dried component of sieving, add egg, milk, oil and vanilla again.The Deluxe Mixmaster mixer that uses Sunbeam to produce (starts the #2 shelves) above-mentioned all components is mixed under the medium speed, incorporation time is 2 minutes.From mixer, take out and the face cylinder, with batter unnecessary on the paddle scrape and be added to the face cylinder in.Stirring and mixing will add it in pot until smooth (batter will be rare) in the water of room temperature.In 350 stove, baked 30～35 minutes, perhaps when extract at peg wood insertion center clean till.Take out cake from stove, cooling is 10 minutes in pot.Taking out from pot allows it cool off fully.

Prescription #2 9/13/89

The sponge cake prescription

Use the sponge cake of Aspartame

Prescription: J-30BBF180-A

Component:

The sweetener of sealing equals the 1.25g active component

Filler 110.2g

Flour 154g

Vanilla 4.2g

Egg 54g

Milk 194g

Shortening 50g

Salt 3.5g

Raising powder 6.8g

Processing:

Baking oven is preheated to 350 °F, in the circle pot of 9 * 1 " * 1/2 ", drains the oil and flour.Sweetener and the filler sealed are sieved together, then remaining all dried component is thoroughly sieved.In another cylinder, milk, egg, shortening and vanilla are mixed.To do component lentamente adds in the liquid.The Deluxe Mixmaster mixer that uses Sunbeam to produce (starts the #2 shelves) under the medium speed with above-mentioned all combined hybrid together, incorporation time is 3 minutes.Scraping the cylinder limit mixes fully guaranteeing.From mixer, take out and the face cylinder, with batter unnecessary on the stirring arm scrape and be added to the face cylinder in.Be poured in the off-the-shelf pot.Till in 350 stove, baking 20～30 minutes or be clean ability when extracting at wood toothpicks insertion center.From stove, take out cake and cooling 10 minutes in pot.Taking out from pot allows it cool off fully.

Prescription #3 9/23/89

Cream biscuit

Use the cream biscuit of Aspartame

Prescription: BBF23A

Component:

Flour 181g

The sweetener of sealing equals the 1.25g active component

Cream 85g

Filler 48g

Vanilla 1.8g

Egg 85g

Processing:

Baking oven is preheated to 375 °F, sweetener and the filler of sealing sieved together.With sweet mixt and cream manual mixing until smooth and stir into Mag (about 2 minutes).Add vanilla and egg again to mixing.Add lining more lentamente to mixing, even in whole batch mixing to guarantee all linings.The batch mixing of fritter is placed on the board-like pot that does not oil, baked 10 minutes or become brown until the edge of biscuit.From board-like pot, take out biscuit and make its cooling.

Prescription #4 09/07/89

The oat flour biscuit prescription

Use the oat flour biscuit of Aspartame

Prescription: BBF-11-A

Component:

Shortening 55g

The sweetener of sealing equals the active component of 1.25g

Filler 110g

Egg 57g

Vanilla 1.8g

Flour 180g

Yeast powder 1.0g

Fermentation soda 2.6g

Bake salt 1.75g

Chinese cassia tree 1.4g

Oatmeal 1 measuring cup

Processing:

Baking oven is preheated to 400 °F, in a cylinder, filler and the sweetener of sealing is mixed, to wherein adding shortening, egg, vanilla and fully mixing.Lentamente lining and other dried component are mixed, guarantee that all dried components are wetted, add oatmeal again and mixed 2 minutes.On the pot of not draining the oil, place the fritter batch mixing and baked 8～10 minutes.Take out biscuit and allow its cooling from pot.

Table 5

Bake the Aspartame that retains in the chocolate cake of back

Bake back retention rate

Undressed Aspartame 10%

Granular Aspartame 84%

AES-B-36 40.25%

AES-B-39 40.88%

AES-B-40 47.85%

AES-B-43.1 65.84%

Test is that the chocolate cake sample to slaking carries out in the HPLC device.

In a word, the Aspartame that seals that the example 1 that uses cellulosic material to make case material is provided after baking processing cake and biscuit in keeping, its sugariness is enough to meet the demands, although its consumption is very little.

Example 2

Make case material and use the M-CAP device with the starch that modification is handled

Preparation Aspartame microcapsules in water-bearing media

The modification waxy corn starch of being produced by National starch company that is referred to as Capsul is used as the case material of sweetener capsule, and Aspartame makes the sweetener core material.In this experiment, in water-bearing media, prepare the capsule mixture according to following step.

Capsul starch 100g is put into a beaker that fills 4l distilled water, and water has been preheated to 75 ℃.Starch places to stir rapidly in the process and becomes settled solution until starch dissolution.With solution be cooled to about 50 ℃ to forming slight muddiness.In solution, add the Aspartame 260g that Tosoh Canada Ltd. produces, still stir the mixture in the interpolation process, in 15～20 minutes, add.

Allow mixed starch-water Aspartame mixture by #L50 type M-CAP device, at 75PSI, use the #2 chamber under the 2 strokes/sec operating conditions, produce Caplet, the sample number AES-B-39 of its size such as table 6 represents.

After the M-CAP device was sealed, the capsule slurries were stirred until sample and reach room temperature, carried out spray-drying with 7 feet spray dryers of Bowen then.Inlet temperature is 290 ℃, and outlet is 90 ℃, pressure 8PSI, and speed is 160ml per hour.Should make the speed fuel of spray dryer slower to avoid the burning of starch housing.

The sweetener capsule great majority that make are for spherical, and productive rate is 60.8%.

In prescription number 1～4, this capsule is joined in cake and the biscuit prescription, checked the spot, sweet taste or the blank spot that bake the back cake and the retention rate of Aspartame composition.The result is provided by table 1,3 and 5 respectively.

In each case, the capsule of said process preparation is used in cake and the biscuit and can both suppresses the degradation of humidity, temperature and pH value when baking, thereby produces the baked goods of high-quality.

Example 3

Use the little sweetener example of sealing of the matrix shell combination thing of forming by two kinds of natural polymers

Combine the sweetener capsule that exists with single wall matrix that preparation is made of two kinds of natural polymer case materials by Tic Gums the company Arabic gum of producing and these two kinds of cellulose natural materials of synthetic ethyl cellulose of producing by Berol Chemical.

Arabic gum 30g and ethyl cellulose 411(are also referred to as Bermocell E411FQ) 30g mixes, joins under gentle agitation then and be equipped with 3, in the 4l glass beaker of 640ml room temperature distilled water.

Then, mixture is heated to 50 ℃, stirred simultaneously 30 minutes, clarify until solution.

At this moment, under gentle agitation, this mixture is cooled to 38 ℃ again.With spatula to wherein slowly adding the Aspartame 260g that Tosoh Canada Ltd. produces.The mixture of Aspartame, Arabic gum, ethyl cellulose and water was stirred 15 minutes, then mixture is sent into the M-CAP device, the model of this device is #L50, has chamber #2, and inlet pressure is made as 75PSI, and speed is 2 strokes/sec.

The sweetener capsule shaping that makes is good, and its average-size is shown in sample AES-B-36 in the table 6.

Then, use 7 feet spray dryers of Bowen that sweetener capsule mixture is made spray-drying, to obtain free-pouring loose sweetener capsule solid.Gross production rate is that 172g is 53.75%.

Capsule is added in 1-4 number cake and the biscuit prescription, checked the spot, sweet taste or the blank spot that bake the back cake and the retention rate of Aspartame composition.The result is provided by table 1,3 and 5 respectively.

In each case, the sweetener capsule of above-mentioned preparation can both suppress the degradation of humidity in the process of baking, temperature and pH value when being used in cake and the biscuit, thereby produces the baked goods of high-quality.In single-matrix case material composition, use multiple material can increase the intensity of capsule, compare, can give stronger protection with the situation that adopts thin single wall material.

Example 4

Include preparation through the sweetener capsule of the fat of heat or pressure processing technology maturation or wax case material

This example in detail use the fat and the wax granulation of fusing or coat the hot melt of solid particle.There is defective in the product coating of producing as this class processing method of prior art, and formed protective layer can not stop the infiltration of moisture.This is owing to formed crack, slit or micropore in the shell structure that makes as shown in Figure 6.

For the crack, slit or the micropore that reduce to form in fat and the wax coating, fat must at first be processed into more stable polymorphic state through maturation.This can handle by heat or pressure maturation and finish.Fig. 6 B has provided the result that this maturation is handled, and seldom is with or without crack, slit or micropore on the housing.

The fusing point of the wax formula glyceryl tristearate of being produced by the Huls of the U.S. that is called Dynasan 118 is 70 ℃, because its fusing point is high especially, thereby selected as case material, it makes the target sweetener become good thermal-protective coating in the process of baking.In addition, select for use it also to be its high-purity and crystal structure.

226g Dynasan 118 has been heated in 90 ℃ the stainless steel beaker at one melted.The fat that will melt is sent in the pressure applying means that is called as β-processor by the production of Encapsulation Systems. company then.β-processor applies a pressure that changes suddenly to the fat or the wax of fusing, its objective is the form that makes fat or wax ripeness become and then be cooled to regelate.

The inlet pressure of β-processor unit is made as 75PSI, and speed is 1 strokes/sec, allows the Dynasan 118 of fusing pass through this device under these conditions.Collect the fat/wax through pressure treatment then, and under molten state it is added among the 75g Aspartame that is produced by Tosoh Canada Ltd., Aspartame is contained in the mixing kettle of the track mixer of being produced by Hobart company.

Stir this mixture to the temperature of Dynasan 118/Aspartame mixture always and be cooled to 55 ℃, at this moment, fatty case material secondary is frozen into the complete coating on the Aspartame particle, thereby has formed the sweetener capsule.

The productive rate of the white solid product that makes is 98%.Do not use solvent in the method.This sample is labeled as AES-B-43.1 in table 6, its big I is browsed contrast.

Spot, sweet taste or the blank spot that bakes the back cake by filling a prescription 1～No. 4 with in this capsule adding cake and the biscuit, having checked and the retention rate of Aspartame composition.The result is provided by table 1,3 and 5 respectively.

The DSC collection of illustrative plates of Fig. 3 obviously is better than collection of illustrative plates shown in Figure 2, and the collection of illustrative plates of Fig. 2 is the simple not collection of illustrative plates of the Aspartame of the fatty coating of maturation that is obtained by Nutrasweet company.Should note comparison, the fat/wax of Fig. 3 β type crystallization has higher melt and more stable crystalline texture and Fig. 2 is unstable and more low-melting fatty DSC collection of illustrative plates.The fusing point of the fat of handling without maturation shown in Figure 2 is not quite clear and definite, in microscopy, finds that it has some micropores, crack and slit, as shown in Figure 6A, thereby has reduced prevention ability to moisture penetration.Because Aspartame all is responsive to pH value and temperature, just can cause the rapid decomposition of Aspartame active component so by the moisture penetration in the crack on the fatty housing coating, produce catabolite as shown in Figure 4, correspondingly also reduced the usefulness of sweet taste.

β handles or the crack or the micropore of the fat that pressure treatment is crossed are all very few, thereby can stop the infiltration of moisture, and pH value also changes along with moisture penetration with regard to being difficult to, and above-mentioned micropore and crack situation seldom can be found out from the given explanation of Fig. 6 B.In addition, the fatty housing of maturation has higher and stable fusing point, thereby can resist the heat that bakes in the process, referring to Fig. 3.Owing to use fat to make case material, thereby can discharge immediately once contact with the oral cavity when fat, just horse back can obtain the sweet taste of satisfaction when people taste first mouthful of the baked goods of the sweetener capsule that mixes above-mentioned preparation.

The sample that is made by above-mentioned experiment uses the HPLC method of testing that the retention rate of sample in the chocolate cake of producing by prescription 1 is tested.This method has compared the amount (equaling the active material of 1.25g in each test formulations) of the Aspartame capsule that adds in the cake and has baked the back and the amount of the Aspartame that the cake placement in cake sample exists after 5 days at least.This research the results are shown in table 5.As can be seen from Table 5, the retention rate of granular oarse-grained Aspartame goods is the highest, and the decomposition by-products of generation is minimum.Yet, since its distribution difference in dough with and the effect of particle diameter, this product also makes cake spottiness and have several places blank spot in appearance.Other all sample sealed that makes according to above-mentioned listed process all has the retention rate of acceptable Aspartame.

It is noted that when in baked goods, using the sweetener of sealing the consumer wishes just can the satisfied sweet taste of horse back when first mouthful of trial test baked goods.If capsule can wrap and protect sweetener and be unlikely to degraded in dough preparation or when baking, but can not be pleasantly sweet immediately when first mouthful of consumer tastes, so this sealing is exactly a kind of the waste.Most of storage type capsules as shown in Figure 1, when they are designed to can not discharge sweetener when sealing securely generally, and in fact capsule has been fallen by digestion.Therefore, in order to give the consumer an initial satisfied sensation, capsule is preferably not only protected the sweetener core material in dough preparation to the whole process that bakes, and sweetener was discharged in the latter stage that bakes circulation.By this way, the latter stage of the process of baking capsule discharge or be partly dissolved at least capsule housing the sweetener core material is come out, so just can pleasantly sweet immediately sensation when tasting for first mouthful.Why the listed grain coating material of table 4 can be selected except because they can provide protection in the process of baking, and also because they can partly discharge in the latter stage that bakes circulation, thereby can feel sweet taste at once when tasting for first mouthful.

Though sweet taste has different impressions to various consumers, belong to a kind of subjective thing, the table of grading that table 3A provides is understood the impression of the trial test group of being made up of 20 people, above-mentioned taste test is carried out at various cakes and biscuit prescription.Done relatively be to do not contain Aspartame, contain undressed Aspartame, the cake of multiple Aspartame through sealing that granular Aspartame and this paper are listed carries out.Note that under every kind of situation the Aspartame that seals is optimum.Table 3B shows, when taste test, the baked goods that uses the quilt of the Aspartame seal to taste seldom is with or without pleasant impression, and very heavy with the pleasant impression of the baked goods of unprocessed or granular Aspartame.

When using the space of the common sugar of high-potency sweetener replacement, can use various fillers.Specific to Aspartame, its sugariness is almost 200 times of sugar, only needs the Aspartame active material of 1～2g in the cake prescription of a routine, as then needs nearly 100～200g with sugar.The spatial volume of remaining about 198g weight must be replaced by a kind of filler.Most filler is a cellulosic cpd, owing to using Aspartame to need just to bring loose problem when using in a large number.There is not loose problem in some filler, particularly the product of being produced by Canadian Harvest company that is called Snowite Oat Fiber.In addition, the important point is to consider to use some benefits of filler.Filler controlled volume or viscosity, and can provide the level and smooth and stable quality of improving mouthfeel.Most fillers dissolves in cold water, and it can improve browning reaction, and can provide no starch flavor from low to medium sugariness.One of great advantage of using filler is to reduce heat, yet, have only few filler to call oneself and can reduce heat.

The sweetener of sealing of the present invention can improve the retention rate during baking, thereby the feasible sweetener that can use sugar-free in baked goods such as cake and biscuit.

Claims

1, a kind of preparation method who contains a kind of capsule of sweetener, this method comprises the following steps:

(a) a kind of core material of forming by a kind of sweetener of preparation and a kind of dispersion thing of case material; With

(b) change disperseing thing to apply unexpected pressure.

2, press the preparation method of the capsule of claim 1, it is characterized in that the sweetener core material comprises natural sweetener, artificial synthesis edulcorant or natural and artificial synthesis edulcorant's mixture.

3, press the preparation method of the capsule of claim 1, it is characterized in that sweetener core material material is selected from: Aspartame, asccharin, Nutrasweet, ACE-K(Sunett), Sai Kelaimeituo, Surolose, Alitame, levulose, they or liquid form or solid form.

4, press the preparation method of the capsule of claim 1, it is characterized in that sweetener core material material is selected from: sucrose, glucose, lactose, corn syrup, corn syrup solids, dextrose, fructose and sweet mellow wine.

5, press the preparation method of the capsule of claim 1, it is characterized in that sweetener core material material comprises the mixture of the natural and artificial edulcorant compound that synthesizes.

6, prepare the method for capsule with fat or wax case material, comprise the following steps:

(a) fat or wax are fused into molten condition;

(b) change the fat of handling fusing or wax so that fat or wax ripeness become by heating or unexpected pressure;

(c) molten fat that will handle or wax are coated with on the granular sweetener that is added in container, stir this mixture then, are solidified into coating until fat of handling or wax on granular sweetener; With

(d) taking out treated from said container is the fat of maturation or the sweetener of wax coating.

7, by the preparation method of the sweetener capsule of claim 6, it is characterized in that being selected from: cottonseed flakes, glycerine, glyceryl tristearate, Carnoloa wax, the fat or the wax that obtain by plant, insect, animal or synthetic product with the maturation fat or the wax of making coatings.

8, press the preparation method of the sweetener capsule of claim 1, the capsule size that it is characterized in that making is below 150 μ m.

9, press the preparation method of the sweetener capsule of claim 6, the capsule size that it is characterized in that making is below 150 μ m.

10, a kind of need through heat, bake, the food of fried or microwave treatment, as biscuit, pie, snack food, roll, cake, bread (homemade breakfast is used), bread, candy or other food, it is characterized in that adopting a kind of filler of being made up of dietary fibre to replace sugar, filler uses with the sweetener through sealing that is made by the described method of claim 1.

11, a kind of food, as biscuit, pie, snack food, roll, cake, bread (homemade breakfast with), bread, candy or other need through heat, bake, the food of fried or microwave treatment, it is characterized in that adopting a kind of filler of being made up of dietary fibre to replace sugar, filler uses with the sweetener through sealing that is made by the described method of claim 5.

12, by the preparation method of the described sweetener capsule of claim 1, it is characterized in that adopting multiple case material.

13, press the preparation method of the capsule of claim 1, it is characterized in that adopting the mixture of multiple case material.

14, press the preparation method of the sweetener capsule of claim 6, it is characterized in that the mixture of different fat or wax is used as the mixing case material.

15, a kind of by claim 6 provide the method for heat endurance to the sweetener capsule, it is characterized in that using maturation to handle and make fat or the wax coating handled have higher fusing point.

16, a kind of by claim 6 make the sweetener capsule can anti-pH value, the method for humidity, it is characterized in that using maturation to handle and reduce the micropore on fat of handling or wax coating or the number in crack.

17, a kind of method of pleasant impression of minimizing some sweetener, particularly Aspartame, this method are to realize by the encapsulating method of claim 1.

18, according to the preparation method of the sweetener capsule of claim 1, it is characterized in that the sweetener capsule can recycle more than once by this encapsulating method.

19, press the preparation method of the sweetener capsule of claim 18, the recirculation that it is characterized in that capsule is to be used to produce with bigger capsule seal another capsule.

20, press the preparation method of the sweetener capsule of claim 18, it is characterized in that the part that recirculates to size reduction method of capsule.

21, press the preparation method of the sweetener capsule of claim 18, the recirculation that it is characterized in that capsule is a part of attempting to provide additional shell layer method, and this shell layer can be also can not to be made up of the procapsid material.

22, include the capsule of the sweetener of producing by the method for claim 1, it is characterized in that,

(a) size is below 150 μ m;

(b) free-pouring capsule powders, it can evenly distribute in the raw material of various baked goods is formed;

(c) has the protection sweetener is not subjected to the influence of the pH value, humidity and the baking temperature that exist in forming last baked goods ability;

(d) have the active ingredient ability of decomposing of retardance sweetener in the process of baking, this ability realizes by sweetener core material material being provided the protectiveness shell;

(e) can retain in the most of the time of the thermal source of sweetener capsule in being exposed to the process of baking under, but in the latter stage that bakes circulation, the shell of capsule should be able to partly or entirely dissolve gradually, thereby makes pleasantly sweet at once sensation when first mouthful of consumer tastes baked goods; With

(f) ability of minimizing pleasant impression, this pleasant impression is to produce when contacting with thermal source for its sweetener unprocessed or machine-shaping at the sweetener that uses, the minimizing of this pleasant impression is by the encapsulated realization of capsule shells.

23, a kind of method of using claim 1 prepares the method for sweetener capsule, adopts to be selected from following cellulose case material: celluloid, ethyl cellulose, methylcellulose or these cellulosic mixtures.

24, a kind of method by claim 1 prepares the method for sweetener capsule, adopts to be selected from following natural polymer: Arabic gum, protein, gelatin, modification or unmodified cornstarch, cellulose acetate phthalate ester, arabogalactan, propyl hydroxy cellulose.