CN107095117A - 基于海藻酮糖的高效抗氧化剂 - Google Patents
基于海藻酮糖的高效抗氧化剂 Download PDFInfo
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- CN107095117A CN107095117A CN201710249129.XA CN201710249129A CN107095117A CN 107095117 A CN107095117 A CN 107095117A CN 201710249129 A CN201710249129 A CN 201710249129A CN 107095117 A CN107095117 A CN 107095117A
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- trehalulose
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- composition according
- food
- containing trehalulose
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种用于食品,饲料,化妆品和药品的改进的抗氧化剂,以及含有作为具有抗氧化作用的唯一添加剂的该抗氧化剂的组合物。
Description
本申请是申请日为2009年4月8日,中国申请号为“CN200980122167.2”(国际申请号为PCT/EP2009/002599)的“基于海藻糖的高效抗氧化剂”的分案申请。
技术领域
本发明涉及用于食品,饲料,化妆品和药品中的添加剂或佐剂领域,特别涉及具有抗氧化作用的添加剂和抗氧化剂。本发明主要提供用于食品,饲料,化妆品和药品中的改进的抗氧化剂,以及含有作为唯一的抗氧化添加剂的这种抗氧化剂的食品,饲料,化妆品和药品。
背景技术
用于食品,药品或化妆品中的具有抗氧化作用的添加剂或佐剂是公知的。当易氧化活性成分与大气中的氧气或其他氧化物接触时,它们主要抑制在生产和贮藏食品,饲料,化妆品或药品的过程中出现的分解产物。接下来所称的食品应该理解为不仅指食品和饲料,还指应用于动物或人体的其他的药剂和组合物,如化妆品或药品。作为食品添加剂,抗氧化剂的作用是提高食品的贮藏寿命或老化稳定性。它们还可作为治疗和/或预防疾病的活性成分作用于动物或人体,并抑制有害的氧化过程。这种抗氧化剂的一个例子是抗坏血酸(维生素C)。例如,抗坏血酸及其盐被添加到水果饮料,果酱,炼乳或肉类制品中。
抗氧化剂是食品添加剂或佐剂,该抗氧化剂的浓度与易氧化物相比要低得多,但是却能显著延缓或防止该易氧化物的氧化。除了它们本身作为还原剂从而作为氧化反应的底物的性质以外,抗氧化剂可被称为粘结(binding)金属离子,如二价铁,以螯合物的形式在氧化反应中具有催化活性,和/或通过捕获起始自由基(清除或淬火)或捕获中间自由基(链中断)来抑制自由基链反应。
许多抗氧化剂,包括抗坏血酸,有时可能具有较大的改变食品口味的作用。该作用需谨慎使用。因此,抗坏血酸具有与柠檬汁类似的酸味。通常情况下,抗氧化剂的抗氧化作用依赖于pH值。因此,抗坏血酸只有在酸中才具有很强的抗氧化性。但在许多食品中,酸味是不合时宜的,或不可能维持酸性环境,如在鲜牛奶制品中。目前已发现某些已知的抗氧化剂会对动物或人体健康造成不良影响。其中包括抗坏血酸,二氧化硫及其盐类(亚硫酸盐,亚硫酸氢钠,焦亚硫酸钠,亚硫酸氢根)。
此外,很多已知的抗氧化剂具有过强的还原作用,并由此导致在某些条件下与食品中的组分发生不必要的反应。
许多已知的抗氧化剂,如抗坏血酸,其本身对于氧化和光线就非常敏感,这使得它们难以在产业上进行使用。
因此,需要制造另外一种可作为抗氧化剂的物质,其具有抗氧化作用但没有已知抗氧化剂的这些缺点。
发明内容
本发明的另一个方面涉及到酿造技术,特别是生产具有长贮藏寿命的啤酒及其制剂(agent)。已知啤酒是一类具有不稳定的口味的食品,该食品易于发生自然老化。该口味稳定性对需要贮藏的啤酒来说是一个重要的质量特征。通常所追求的目标是从装瓶到消费始终维持啤酒的原始品质。老化的主要特征啤酒的组分发生氧化分解和由此产生所谓的“老化组分”。后者对啤酒的口味产生不良的改变。在发酵后和装瓶过程中氧气的进入是氧化分解的主要因素。大气分子形成氧气反应型,尤其是羟基自由基。该羟基自由基主要将啤酒中的乙醇,游离脂肪酸和异葎草酮(isohumulone)氧化成醛和酮;该羟基自由基还可作为起始自由基,引发其他的自由基形成,从而再次生成醛。
啤酒本身含有多种还原性的组分,在一段时期内防止不良的氧化产物的形成。啤酒的这种被称为内源性抗氧化性或者内源性抗氧化性能(EAP)为啤酒提供一定的保质期。啤酒中所含的具有抗氧化性的组分优选是二氧化硫,游离酚,多酚及黄腐酚。如果这些组分的抗氧化能力被消耗殆尽,也就达到了啤酒的贮藏寿命的最后期限。自然,啤酒自身因此仅具有有限的贮藏寿命。
二氧化硫部分是在主发酵过程中由使用的酵母发酵产生。但是,二氧化硫的形成依赖于发酵工艺的进程和所使用的酵母菌株。如果啤酒的内源性抗氧化性能是通过二氧化硫来提高,就需要特定的发酵工艺和选择特定的酵母;酿造应用的灵活性受到限制。
已知通过在啤酒的生产过程中采取各种技术措施来提高啤酒中酚类物质的比例。这些方法一方面昂贵并改变酿造结果;此外酿造应用的灵活性受到限制。
已知二氧化硫是一种添加到啤酒中的抗氧化剂。通常将其添加到啤酒中是为了较长的贮存,如用于出口海外。二氧化硫从一开始就不良地改变了啤酒的口味。其他已知的抗氧化剂,如抗坏血酸同样不良地改变啤酒的口味。发明内容
因此,本发明的一个目的是提供制剂以提高啤酒,混合啤酒饮料和啤酒类似产品的内源性抗氧化性能(EAP),同时不必然带来不良口味和与已知抗氧化剂相关的其他缺点。
本发明解决技术问题是通过提供一种优选用于食品,饲料,化妆品和药品中的抗氧化剂或抗氧化剂组合物,该抗氧化剂或抗氧化剂组合物中含有海藻酮糖或含海藻酮糖糖浆作为具有抗氧化作用的组分。根据本发明的抗氧化剂中含有的海藻酮糖或含海藻酮糖糖浆作为具有抗氧化作用的唯一组分或由其组成。在本发明的一个变型中,海藻酮糖或含海藻酮糖糖浆是抗氧化组合物中的一个组分,该组合物中除了海藻酮糖之外,至少还含有一个其他组分以与海藻酮糖或海藻酮糖糖浆协同支持抗氧化作用。这种协同作用优选结合于氧化态的催化活性金属离子的络合或螯合。
本发明人惊喜地发现添加海藻酮糖或含海藻酮糖糖浆可显著提高食品或饲料的氧化稳定性。海藻酮糖作为佐剂用于有效提高贮藏寿命、老化稳定性和氧化稳定性。在食品如啤酒或类似的饮料中,海藻酮糖有效阻止或减少形成氧化降解产物,即所谓的老化组分,由于其对口味的不良影响和/或对健康的危害,该老化组分对贮藏寿命进行了限制。海藻酮糖具有保护易氧化食品组分,如染料,香料和药物活性成分,尤其是含有ω-3和/或ω-6脂肪酸及其类似脂肪酸的饱和脂肪酸的作用。不受限于理论,与其他的还原糖如葡萄糖相比,海藻酮糖意外显示出可被有效利用的显著的抗氧化作用。
因此,本发明提供海藻酮糖物质作为抗氧化剂用于食品,化妆品和药物制剂中的应用。海藻酮糖优选作为添加到产品中的唯一抗氧化剂。
海藻酮糖,α-D-吡喃葡萄糖基-1,1-β-D-呋喃果糖,是葡萄糖和果糖构成的二糖,蔗糖的同分异构体。主要通过蔗糖的异构化来获得。在传统的方式中,含海藻酮糖糖浆,也被称为海藻酮糖糖浆优选通过使用假单胞菌mesoacidophila(如菌株MX-45)或相应的其他类似转基因生物的固定化非生殖细胞进行生物催化蔗糖来获得,优选温度为10-10℃。由此得到的粗糖浆中含有75-92重量%的海藻酮糖,更优选的比例是85-90%(干物重)。它可直接用作根据本发明的含海藻酮糖糖浆。通过已知的方法如色谱法和结晶,可使海藻酮糖的比例上升而外来杂质和剩余蔗糖的比例降低。
根据本发明的含海藻酮糖糖浆通常具有如下组分:
应该理解,这些成分可在一定的范围内变化和波动。根据本发明的海藻酮糖糖浆可能包含约1%的白菌二糖。海藻酮糖糖浆还可能包含约1%的剩余蔗糖。
本发明不局限于该海藻酮糖糖浆。结合本发明,海藻酮糖糖浆应该理解为含有至少60重量%,优选为70%,更优选为80%或更多的海藻酮糖的含海藻酮糖组合物。
在优选的实施例中,异麦芽酮糖比例较低,并始终小于15%,如果需要的话也可小于5%。异麦芽酮糖可能会在最终产品中引起结晶;对于最终产品来说这可能是不希望发生的。在其他优选实施例中,不含有异麦芽酮糖。这种变型可通过副产物,尤其是异麦芽酮糖的结晶来实现。
海藻酮糖和含海藻酮糖糖浆以前主要是在某些含蔗糖食品配方中作为蔗糖的替代物。海藻酮糖主要是作为甜味剂以形成坯体(整装物质bulk substanc)。另一方面,本发明提供一种不同的教导。海藻酮糖或含海藻酮糖糖浆作为抗氧化佐剂或添加剂(抗氧化剂)用于食品和饲料,及化妆品和药物制剂。因此,本发明属于应用在不用的技术领域中。根据本发明,海藻酮糖还可用于组合物和食品中,在该组合物和食品中不需要和/或不出现甜味剂和/或作为形成坯体(body-providing)的组分功能。根据本发明的海藻酮糖或含海藻酮糖糖浆的应用不限于甜味剂领域和/或含碳水化合物的食品领域。这就包括,例如富含蛋白质和/或富含油脂的食品,如乳制品(奶酪,酸奶等)或含油或含脂的制品(人造黄油,食用油等)以及含有高含量的易氧化脂肪酸的饲料,例如用于牛奶产业。
应该理解,在根据本发明的海藻酮糖组合物中,其他具有抗氧化作用的物质的存在可支持海藻酮糖的抗氧化或保护作用。
本发明人还惊喜地发现,海藻酮糖组合物中存在的异麦芽酮糖可累积或协同提高海藻酮糖的抗氧化或保护作用。本发明的特别优选的实施例是含有异麦芽酮糖和海藻酮糖的组分作为优选的具有抗氧化或保护作用的唯一抗氧化剂用于食品,饲料,化妆品或药品中的应用。在这个实施例的变型中,该组合物中的海藻酮糖含量至少50重量%或更多,而异麦芽酮糖的含量为50重量%或更少。在另一个变型中,海藻酮糖是累积提高异麦芽酮糖的抗氧化或保护作用的组分。在该变型中,组合物中海藻酮糖的含量为50重量%或更少,而异麦芽酮糖的含量为50重量%或更多。据此,本发明的目的还包括海藻酮糖或含海藻酮糖糖浆用于改善/提高异麦芽酮糖或含异麦芽酮糖组合物的抗氧化或保护作用的应用。
本发明还涉及含有根据本发明的抗氧化剂的食品,化妆品和药物制剂。本发明还涉及在该产品中作为抗氧化剂的海藻酮糖或含海藻酮糖糖浆的应
用。该产品优选含有作为添加到该产品中的唯一抗氧化剂的海藻酮糖或含海藻酮糖糖浆。这不排除在海藻酮糖中添加至少一个额外的组分以支持或提高海藻酮糖的抗氧化作用,优选与协同作用模式相关。
根据本发明的含有作为抗氧化剂的海藻酮糖或含海藻酮糖糖浆的食品优选选自:
i.奶制品和乳制品,如奶酪,黄油,酸奶酪,克菲尔(Kefir),夸克(quark,一种新鲜奶酪),酸奶,脱脂乳,奶油,炼乳,奶粉,乳清,乳糖,牛奶蛋白,混合牛奶,低脂奶,混合乳清或乳脂产品或其制品;
ii.布丁,奶油,慕斯等甜点;
iii.乳脂肪产品,混合脂肪产品,食用油脂,食用油;
iv.烘焙食品如面包,包括点心和特殊烘焙食品,保久曲奇和糕点,饼干制品和松饼;
v.酱料,特别是含脂肪的酱料,人造黄油产品和起酥油;
vi.即溶产品和起泡饮料;
vii.水果类产品或制品,如蜜饯,果酱,果冻,水果罐头,果肉,浓缩果汁,果汁,果汁浓缩物,水果花蜜和水果粉;
viii.谷物,麦片和谷物粉,以及含谷物制品,如麦片条和早餐产品;
ix.主要是非酒精饮料,饮料基质和饮料粉,可可饮料,巧克力牛奶粉末;
x.主要是酒精饮料和发酵饮料,酒,混合酒饮料,啤酒,混合啤酒饮料,无醇啤酒或混合啤酒饮料,低醇啤酒或混合啤酒饮料;
xi.肉制品和香肠;
xii.甜味剂,如巧克力,硬糖,软糖,口香糖,七色糖果,方旦糖产品,果冻产品,甘草,棉花糖,刨冰,压缩糖,蜜饯,胡桃糖,牛轧糖产品,冰激凌糖果,杏仁蛋白软糖,冰淇淋。
当然,本发明还涉及从上述产品获得的食品和饲料,特别是专门的疗效食品(dietetic food)。本发明进一步涉及不是为人类准备或者不适合于人类食用的食品,或者那些不专属于为人类准备或食用的食品,其包括食品,饲料,饲料预制混合物,高淀粉饲料,高蛋白饲料,高脂饲料,高能量饲料和高能量饲料浓缩物。意外发现,饲料中的易氧化脂肪酸的原始含量,例如饲料或饲料原料中的ω-3脂肪酸,或所添加的脂肪酸的含量由于海藻酮糖或海藻酮糖糖浆的保护/抗氧化作用而得到保存,这不仅发生在饲料的仓储过程中,而且在饲料被动物消化/和利用的过程中。易氧化营养组分或添加剂由此可更多地被动物利用。
本发明的作为抗氧化剂的海藻酮糖或含海藻酮糖糖浆应用于食品中,该食品含有至少一个易氧化和易于老化的组分,这将降低食品的新鲜期或贮藏寿命。根据本发明,应该将其理解为在食品的生产或仓储过程中易于氧化分解的物质或物质混合物。该氧化分解优选通过与含氧组分接触,尤其是与氧气接触而引起。该氧化分解也可由食品或食品组合物中含有的本身具有氧化作用的其他物质而引起。其包括,例如氧化酸,高氧化态的金属及其化合物,具有氧化作用的防腐剂,及其他具有氧化作用的氧,硫或卤素化合物。作为抗氧化剂的海藻酮糖或含海藻酮糖糖浆还可提高这些产品抵抗自由基的稳定性,且抑制自由基的形成。
本发明的一个优选的主题是含有优选作为的唯一抗氧化剂的海藻酮糖或含海藻酮糖糖浆的食品,该食品中含有奶类产品或牛奶混合产品,尤其是酸奶,该食品中含有不饱和脂肪酸,特别是ω-3脂肪酸,ω-6脂肪酸和/或作为易氧化组分的类似脂肪酸。惊喜地发现,作为抗氧化剂的海藻酮糖抑制了ω-3和ω-6脂肪酸的氧化分解。在含有海藻酮糖的乳制品,特别是酸奶中添加ω-3脂肪酸,ω-6脂肪酸或其他易氧化组分(见上文),即使经过长期贮藏也只分解一小部分。
本发明的另一个优选的主题是啤酒及其变型产品,如混合啤酒饮料或无醇或低醇啤酒或混合啤酒饮料,其中海藻酮糖或含海藻酮糖糖浆优选为作为唯一的抗氧化剂,特别优选为作为唯一的添加物。令人意外的是,含海藻酮糖的啤酒具有特别长的贮藏寿命。即使经过长时间贮藏,由老化引起的不良口味改变依然维持在可容忍的限度内。海藻酮糖使啤酒中的易氧化成分保持稳定,并提高其EAP值。海藻酮糖防止老化组分的早期积累,该老化组分就是造成贮藏啤酒的所谓的“老化味”的罪魁祸首。
因此,本发明的另一主题是海藻酮糖或含海藻酮糖糖浆用于提高食品,饲料,化妆品和药品,特别是易氧化食品,饲料,化妆品和药品,特别是啤酒,混合啤酒饮料,速溶饮料和可可速溶饮料的老化稳定性,氧化稳定性和/或贮藏寿命的应用;特别是海藻酮糖或含海藻酮糖糖浆用于降低对啤酒或啤酒饮料产生不良口味改变的老化组分的产生的应用。本发明的最后一个主题是海藻酮糖用于降低食品,特别是酸奶及其类似物中的易氧化的染料,调味剂,药物活性成分和/或不饱和脂肪酸,尤其是ω-3脂肪酸和类似物的氧化的应用。
附图说明
本发明将根据实施例和附图进行详细阐述,但仅为示例而非限制:
附图示出:
图1:添加海藻酮糖,异麦芽酮糖或没有添加物的新鲜生产的饮用(diet)啤酒的批次的ESR测定(信号强度和EAP值)
图2:20℃黑暗中贮藏3个月后的老化的批次(同上)的ESR测定(信号强度和EAP值)。
具体实施方式
实施例1:乳品中的ω-3脂肪酸的稳定性
研究含海藻酮糖糖浆(约89重量%的海藻酮糖)的抑制或降低酸乳制品中的ω-3脂肪酸的氧化分解能力。
为此,选用全脂酸奶(酸奶,轻淡,3.5%的脂肪,品牌Milram),在其中添加作为ω-3脂肪酸的DHA CL(Lonza)并搅拌。制备如下的酸奶制品(克/每100克):
批次A(根据本发明):5克海藻酮糖糖浆
批次B: 5克果糖
批次C: 5克蔗糖
150mg DHA-CL(Lonza)和约40mg饱和脂肪酸(C22:0)作为内标,添加到240g的上述批次中并使用Ultraturrax搅拌器混合。所有的测定都在氮气保护下进行。
在制备好每个酸奶制品后,对各对照样品立即进行取样(drawn)并确定新生产制品中的ω-3脂肪酸的回收率。
为了测定ω-3脂肪酸,吸取0.85ml的酸奶制品到试管(Eppendorf)中,称重,与1ml叔丁基甲基醚混合并剧烈震荡。剧烈震荡3分钟后,试管在13000rpm下离心3分钟。然后在每个样品中移取200μL的上清液,并与100μL的THMS混合。各溶液中取1μL注射入气相色谱仪(安捷伦,型号6890),该仪器是传统方式中所用的检测脂肪酸的最佳选择。
结果显示,最初使用的ω-3脂肪酸的回收率达到96-99%,各对照样品大致相同。
酸奶制品在生产后在7℃下贮藏28天。利用气象色谱法对各样品进行分析。
结果:含海藻酮糖的制品(批次A),对于易氧化脂肪酸显示出最高的回收率。该制品的口味也是无可挑剔的。添加有果糖或蔗糖的样品表现出大大降低的回收率。口味受损(脂肪味)。
令人惊讶的是,通过糖醇异构化作为还原糖的果糖与海藻酮糖相比,具有显著降低的保护作用,即使具有高摩尔浓度。不受限于理论,海藻酮糖的令人惊讶的高抗氧化作用不仅仅是由于活性醛基团的存在。醛糖的还原活性(氧化还原电位)相对于已观察到的由醛糖本身带来的巨大的抗氧化作用,普遍认为过低。看来还存在其他机制以支持抗氧化和保护作用。
实施例2:啤酒的稳定性
为了核定对啤酒的氧化稳定性的影响,在商品化的饮用啤酒(几乎不含碳水化合物)中添加海藻酮糖(根据本发明)。在对比样品中,异麦芽酮糖(对比)被添加到商品化的饮用啤酒中,或采用不含有添加剂的饮用啤酒中。使所有的样品都经历被定义为啤酒老化的过程。通过测量啤酒老化的最开始和最终的ESR来测定氧化稳定性。
商品化饮用啤酒
批次1:饮用啤酒中含有2g/100ml海藻酮糖糖浆(根据本发明)
批次2:饮用啤酒中含有1g/100ml异麦芽酮糖(对比)
批次3:饮用啤酒中含有2g/100ml异麦芽酮糖(对比)
批次4:饮用啤酒中不含有添加剂(对比)
所有批次在20℃的黑暗中贮藏3个月(啤酒老化测试)。
样品的氧化稳定性通过ESR(电子自旋共振光谱)测定,其方法参考Methner andKunz方法(Methner and Kunz,2006:More accurate prognoses of oxidative beerstability by means of ESR spectroscopy Brauerei Forum 2006:7-9)。EAP值越高表明其显示出更佳的氧化稳定性。此外,绝对信号强度也可用于进行估计,因为它可用于测定氧化过程中形成的自由基。
图1示出了冷藏(0-2℃)后的新鲜生产的批次(同上)的ESR测定(信号强度和EAP值)结果。
图2示出了20℃黑暗中贮藏3个月后的老化的批次(同上)的ESR测定(信号强度和EAP值)结果。
含有根据本发明的海藻酮糖的批次1(2%海藻酮糖)的EAP值是最高的:新鲜批次的EAP=312分钟而3个月的老化批次的EAP=190分钟。根据本发明的批次1(2%海藻酮糖)的ESR信号强度是最低的。这就显示出海藻酮糖作为具有抗氧化作用的制剂的高抗氧化性能。
相对应的,异麦芽酮糖(批次2和3;1%异麦芽酮糖和2%异麦芽酮糖)同样显示出抗氧化作用。但是在相同的添加量时明显低得多。本发明提供一种具有抗氧化作用(抗氧化剂)的海藻酮糖形式的试剂,与其他糖类,尤其是低糖(low-glycemic)糖类,尤其是异麦芽酮糖二糖相比,其具有很强的抗氧化活性。
Claims (35)
1.在食品,饲料,化妆品或药品中作为抗氧化剂的含海藻酮糖组合物的应用,其中,该含海藻酮糖组合物包括抗氧化有效量的海藻酮糖和协同有效量的异麦芽酮糖,其中,海藻酮糖在组合物中的含量为至少50重量%或更多,而异麦芽酮糖的含量为50重量%或更少。
2.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,含海藻酮糖组合物被添加到食品中作为具有抗氧化作用的唯一佐剂。
3.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,所述食品,饲料,化妆品或药品含有至少一种选自不饱和脂肪酸的易氧化组分。
4.根据权利要求3所述的含海藻酮糖组合物的应用,其特征在于,所述不饱和脂肪酸选自ω-3脂肪酸和ω-6脂肪酸。
5.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,所述的食品选自:
i.奶制品和乳制品;
ii.甜点;
iii.乳脂肪产品,混合脂肪产品,食用油脂;
iv.烘焙食品;
v.酱料;
vi.即溶产品和起泡饮料;
vii.水果类产品或制品;
viii.谷物,以及含谷物制品;
ix.主要是非酒精饮料和饮料粉;
x.主要是酒精饮料和发酵饮料;
xi.肉制品;
xii.甜味剂。
6.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述奶制品和乳制品选自:奶酪,酸奶,脱脂乳,炼乳,奶粉,乳清,乳糖,牛奶蛋白,混合牛奶,低脂奶,混合乳清或乳脂产品或其制品。
7.根据权利要求6所述的含海藻酮糖组合物的应用,其特征在于,所述奶酪选自:酸奶酪或夸克。
8.根据权利要求6所述的含海藻酮糖组合物的应用,其特征在于,所述酸奶为克菲尔。
9.根据权利要求6所述的含海藻酮糖组合物的应用,其特征在于,乳脂产品选自:黄油或奶油。
10.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述甜点选自:布丁或慕斯。
11.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述食用油脂为食用油。
12.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述烘焙食品选自:面包,保久曲奇,糕点,饼干制品或松饼。
13.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述酱料为含脂肪的酱料。
14.根据权利要求13所述的含海藻酮糖组合物的应用,其特征在于,所述含脂肪的酱料选自:人造黄油产品或起酥油。
15.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述水果类产品或制品选自:蜜饯,果酱,果冻,水果罐头,果肉,果汁,果汁浓缩物,水果花蜜或水果粉。
16.根据权利要求15所述的含海藻酮糖组合物的应用,其特征在于,所述果汁为浓缩果汁。
17.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述谷物选自:麦片或谷物粉。
18.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述含谷物制品为麦片条。
19.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述非酒精饮料和饮料粉选自:可可饮料或巧克力牛奶粉末。
20.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述酒精饮料和发酵饮料选自:酒或混合酒饮料。
21.根据权利要求20所述的含海藻酮糖组合物的应用,其特征在于,所述酒为啤酒。
22.根据权利要求21所述的含海藻酮糖组合物的应用,其特征在于,所述啤酒选自:无醇啤酒或低醇啤酒。
23.根据权利要求20所述的含海藻酮糖组合物的应用,其特征在于,所述混合酒饮料为混合啤酒饮料。
24.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述肉制品为香肠。
25.根据权利要求5所述的含海藻酮糖组合物的应用,其特征在于,所述甜味剂选自:巧克力,硬糖,软糖,口香糖,七色糖果,方旦糖产品,甘草,棉花糖,刨冰,压缩糖,胡桃糖,牛轧糖产品,冰激凌糖果或冰淇淋。
26.根据权利要求25所述的含海藻酮糖组合物的应用,其特征在于,所述软糖为杏仁蛋白软糖。
27.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,所述饲料是饲料预制混合物,高淀粉,高蛋白或高脂饲料,饲料浓缩物或高能量饲料。
28.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,所述食品是含有ω-3或ω-6脂肪酸的乳制品。
29.根据权利要求28所述的含海藻酮糖组合物的应用,其特征在于,所述乳制品选自:酸奶或混合奶制品。
30.根据权利要求1所述的含海藻酮糖组合物的应用,其特征在于,所述食品是啤酒。
31.根据权利要求30所述的含海藻酮糖组合物的应用,其特征在于,所述啤酒选自:无醇啤酒,低醇啤酒或混合啤酒饮料。
32.根据权利要求1-31中任一项所述的含海藻酮糖组合物的应用,其特征在于,含海藻酮糖组合物用于提高食品,饲料,化妆品和药品的氧化稳定性。
33.根据权利要求1-31中任一项所述的含海藻酮糖组合物的应用,其特征在于,含海藻酮糖组合物用于降低对食品,饲料,化妆品和药品产生不良口味改变的老化组分的产生。
34.根据权利要求1-31中任一项所述的含海藻酮糖组合物的应用,其特征在于,含海藻酮糖组合物用于降低食品,饲料,化妆品和药品中的不饱和脂肪酸的氧化。
35.用于食品,饲料,化妆品或药品中的抗氧化剂,包括抗氧化有效量的海藻酮糖和协同有效量的异麦芽酮糖,其中,海藻酮糖在抗氧化剂中的含量为至少50重量%或更多,而异麦芽酮糖的含量为50重量%或更少。
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DE102008027686A DE102008027686A1 (de) | 2008-06-11 | 2008-06-11 | Antioxidationsmittel auf Basis von Trehalulose |
DE102008027686.3 | 2008-06-11 | ||
DE102008060009 | 2008-11-25 | ||
DE102008060009.1 | 2008-11-25 | ||
CN2009801221672A CN102056490A (zh) | 2008-06-11 | 2009-04-08 | 基于海藻糖的高效抗氧化剂 |
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CN201710249129.XA Pending CN107095117A (zh) | 2008-06-11 | 2009-04-08 | 基于海藻酮糖的高效抗氧化剂 |
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CN (2) | CN102056490A (zh) |
BR (1) | BRPI0915099B1 (zh) |
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DE102009060934A1 (de) * | 2009-12-23 | 2011-06-30 | Südzucker AG Mannheim/Ochsenfurt, 68165 | Verbesserte Pökelhilfsstoffe |
CN102823805A (zh) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | 一种抗老化馒头的加工方法 |
CN102827716A (zh) * | 2012-09-21 | 2012-12-19 | 韦卫 | 蓝莓果啤的酿造工艺 |
CN104170923A (zh) * | 2013-05-27 | 2014-12-03 | 镇江拜因诺生物科技有限公司 | 含有海藻糖的软曲奇饼干 |
CN103330044A (zh) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | 一种牛轧糖生产工艺 |
CN104542871A (zh) * | 2013-10-12 | 2015-04-29 | 镇江拜因诺生物科技有限公司 | 一种延长磨堡蛋糕保鲜期的方法 |
WO2015166677A1 (ja) * | 2014-04-28 | 2015-11-05 | 三井製糖株式会社 | 外用組成物 |
CN107136150A (zh) * | 2017-05-15 | 2017-09-08 | 广东奇乐趣食品科技有限公司 | 一种松饼预拌粉及其应用 |
CN107646981A (zh) * | 2017-09-13 | 2018-02-02 | 安徽天祥粮油食品有限公司 | 一种酥油保护剂 |
CN107927790A (zh) * | 2017-12-08 | 2018-04-20 | 冯纪敏 | 一种组合物及其应用 |
CN110226733A (zh) * | 2019-06-06 | 2019-09-13 | 益盐堂(应城)健康盐制盐有限公司 | 一种dha调味盐及其制备方法 |
KR102202102B1 (ko) * | 2020-05-12 | 2021-01-11 | 고진성 | 약용 열매 마카롱의 제조방법 및 이로부터 제조되는 약용 열매 마카롱 |
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WO2009149785A1 (de) | 2009-12-17 |
US20150132462A1 (en) | 2015-05-14 |
US20200345044A1 (en) | 2020-11-05 |
WO2009149785A8 (de) | 2010-04-29 |
EA020308B1 (ru) | 2014-10-30 |
EP2317864A1 (de) | 2011-05-11 |
BRPI0915099B1 (pt) | 2018-12-11 |
JP2011522548A (ja) | 2011-08-04 |
US20110097470A1 (en) | 2011-04-28 |
BRPI0915099A2 (pt) | 2015-08-11 |
JP5947039B2 (ja) | 2016-07-06 |
ES2638012T3 (es) | 2017-10-18 |
CN102056490A (zh) | 2011-05-11 |
EP2317864B1 (de) | 2017-06-14 |
EA201001845A1 (ru) | 2011-10-31 |
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