CN107708444A - 含有稳定化天然着色剂的可食用组合物 - Google Patents
含有稳定化天然着色剂的可食用组合物 Download PDFInfo
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- CN107708444A CN107708444A CN201680038172.5A CN201680038172A CN107708444A CN 107708444 A CN107708444 A CN 107708444A CN 201680038172 A CN201680038172 A CN 201680038172A CN 107708444 A CN107708444 A CN 107708444A
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明总地涉及包含天然来源的食品着色剂的可食用组合物,更具体来说涉及包含天然来源的食品着色剂和增强稳定性的异槲皮苷抗氧化剂的可食用组合物。一项权利要求涉及一种可食用组合物,其包含约0.0005重量%至约3重量%的天然着色剂;和约0.015重量%至约0.15重量%的酶改性的异槲皮苷抗氧化剂。所述天然着色剂优选地选自类胡萝卜素、姜黄素、花青素类、甜菜苷、栀子蓝、栀子黄、叶绿酸类、藻青素类,及其组合。
Description
技术领域
本公开总体上涉及包含天然来源的食品着色剂的可食用组合物,并且更具体来说涉及包含天然来源的食品着色剂和增强稳定性的异槲皮苷抗氧化剂的可食用组合物。
背景技术
由于与毒性和某些代谢病症相关的担忧,人造和合成的颜料和染料在可食用组合物中的使用已遭受越来越多的审查。例如,已宣称Red#40与儿童中的多动症和ADHD有关,并且许多其他这样的颜料和染料的安全性已遭到质疑。因此,人造颜料和染料的使用正逐步被许多可食用组合物淘汰。当在本文中使用时,可食用组合物包括固体或半固体食物,例如但不限于口香糖、糖果(例如硬糖、薄荷糖和太妃糖)、食品(例如麦片和曲奇)和粉状物(例如调味粉和明胶)。饮料(例如苏打水和果汁)不在本公开的可食用组合物的范围之内。
然而,制造商和消费者需要具有充满生气和吸引人的颜色的可食用产品。因此,天然着色剂作为人造颜料和染料的替代品正被越来越多地使用。然而,天然着色剂通常不稳定,并且在暴露于热、湿气、高或低的pH、氧和UV光下随时间降解。结果是褪色或变色。
因此,对用于改进天然来源的食品着色剂的稳定性的组合物和方法,存在着需求。
发明内容
在本公开的某些方面,提供了一种可食用组合物,例如无糖口香糖组合物。所述组合物包含(1)0.0005重量%至约3重量%的天然着色剂;和(2)约0.015重量%至约0.15重量%的酶改性的异槲皮苷抗氧化剂。
在本公开的某些其他方面,提供了一种可食用组合物,例如无糖口香糖组合物。所述组合物包含天然着色剂和酶改性的异槲皮苷,其中,与区别在于不存在抗氧化剂的经类似配制的对照组合物相比,颜色稳定性提高,并且其中所述颜色稳定性通过比较颜色强度或颜色偏移来目测确定,其中颜色强度降低、颜色偏移或其组合指示不稳定性。
在本公开的其他方面,提供了一种用于制备无糖口香糖组合物的方法。所述方法包括:(1)形成包含天然着色剂和酶改性的异槲皮苷抗氧化剂的预混物;(2)将所述预混物与水溶性增量部分、水不溶性胶基部分、甜味剂部分和调味剂部分合并;以及(3)混合所述组分以形成所述无糖口香糖组合物。
附图说明
图1示出了本公开的两种包含黑胡萝卜天然(非人造)颜料和酶改性的异槲皮苷(EMIQ)抗氧化剂的无糖口香糖组合物和经类似配制的不含所述抗氧化剂的无糖口香糖组合物的稳定性分析的结果。
图2示出了本公开的两种包含红甜菜天然(非人造)颜料和酶改性的异槲皮苷(EMIQ)抗氧化剂的无糖口香糖组合物和经类似配制的不含所述抗氧化剂的无糖口香糖组合物的稳定性分析的结果。
详细描述
本公开涉及包含用芸香苷和/或异槲皮苷化合物稳定化的天然来源的食品着色剂(在本文中也被称为“天然着色剂”或“天然来源的颜料”或“天然来源的着色剂”)的可食用组合物。更具体来说,根据本公开,已发现在可食用的食品组合物中,天然来源的食品着色剂,包括源自于活生物体(包括植物、无脊椎动物、动物或其他天然来源)的天然来源的颜料,可以通过与选自芸香苷、异槲皮苷、酶改性的芸香苷、酶分解的芸香苷(檞皮素)、酶改性的异槲皮苷、异槲皮苷及其组合的抗氧化剂共同配制来被稳定化。
I.天然来源的食品着色剂和芸香苷/异槲皮苷抗氧化剂
在某些情况下,所述天然来源的食品着色剂源自于活生物体例如植物、动物或无脊椎动物。在某些方面,所述天然来源的颜料源自于生物合成。在某些方面,所述颜料可以作为来自于活生物体的提取物被提供。
在某些方面,所述天然来源的食品着色剂是来自于活生物体例如植物、动物、昆虫等的提取物。例如,在某些方面,所述天然来源的食品着色剂包含从动物、昆虫或植物获得的提取物及其任何组合。植物来源的颜料可以源自于根、浆果、树皮、叶、种子、谷粒、果实、茎和木材。天然来源的食品着色剂的微生物来源包括藻、酵母和细菌。提取物可以提供包含各种着色剂化合物和其他化合物的组合物。例如,提取物可以选自和/或源自于类胡萝卜素(例如胡萝卜素、β-脱辅基-8'-胡萝卜醛和β-脱辅基-8'-胡萝卜酸的乙基酯)、姜黄素、花青素类(例如黑胡萝卜和紫胡萝卜)、甜菜苷(例如甜菜根红色素和脱水甜菜)、栀子(例如栀子蓝和栀子黄)、叶绿酸(例如叶绿素)、藻青素类(例如藻蓝素)、甘薯、胭脂虫、接骨木、姜黄、红辣椒、葡萄皮、胭脂树、紫甘蓝、红花黄、紫薯、紫玉米、红曲霉(例如红曲素、红曲红素、红曲红胺、红斑素和红斑胺)、肉碱、藏红花素、藏红花、栀子黄、Huito蓝/西瓜、黑色素类、虹色素细胞、藻红蛋白、果汁、蔬菜汁、藏红花、叶黄素、胭脂红酸、胭脂红、紫胶酸、番茄红素、核黄素、安卡黄素、焦糖、胭脂素、降胭脂素、角黄素、辣椒红素、栀子苷、栀子苷元及其组合。在某些情况下,所述天然来源的食品着色剂选自类胡萝卜素、姜黄素、黑胡萝卜、甜菜、栀子蓝、栀子黄、叶绿酸类、藻青素类,及其组合。
在本公开的各种不同方面中的任一方面,所述可食用组合物中所述天然来源的食品着色剂的浓度可以为约0.0005重量%(wt.%)、约0.01重量%、约0.1重量%、约0.5重量%、约1重量%、约1.5重量%、约2重量%、约2.5重量%或约3重量%及其范围,例如约0.0005重量%至约3重量%,或约0.0005重量%至约0.1重量%,或约0.01重量%至约3重量%。在某些实施方式中,所述可食用组合物是口香糖,其中所述口香糖中所述天然来源的着色剂的浓度为约0.01重量%至约3重量%。
在某些情况下,所述抗氧化剂化合物可以包含酶改性的芸香苷、酶分解的芸香苷(檞皮素)、酶改性的异槲皮苷、异槲皮苷及其组合,基本上由它们构成或由它们构成。酶改性的异槲皮苷可以作为SANMELINTM例如SANMELIN AO-1007或SANMELIN AO-3000(可以从San-Ei Gen F.F.I.,Inc.获得)商购。在本公开的各种不同方面中的任一方面,所述可食用食品组合物中所述抗氧化剂(例如酶改性的异槲皮苷)的浓度可以为约0.015重量%、约0.03重量%、约0.045重量%、约0.06重量%、约0.075重量%、约0.09重量%、约0.105重量%、约0.12重量%、约0.135重量%或约0.15重量%、低于0.15重量%及其范围,例如约0.015重量%至约0.15重量%、0.015重量%至0.15重量%之间、约0.075重量%至约0.15重量%或0.075重量%至0.15重量%之间。
在本公开的某些方面,所述可食用组合物中天然着色剂与芸香苷/异槲皮苷例如酶改性的异槲皮苷的重量比适合地为约200:1、约100:1、约50:1、约25:1、约10:1、约8:1、约6:1、约4:1、约2:1、约1:1或约1:1.5及其范围,例如约200:1至约1:1.5、约100:1至约1:1.5、约50:1至约1:1.5、约25:1至约1:1.5、约25:1至约1:1、约10:1至约1:1或约10:1至约2:1。在某些这样的实施方式中,所述可食用组合物是口香糖。
所述天然来源的食品着色剂和抗氧化剂(酶改性的芸香苷、酶分解的芸香苷、酶改性的异槲皮苷和/或异槲皮苷)可以通过各种不同方式进行合并。例如,在某些方面,从所述抗氧化剂和所述天然来源的食品着色剂形成预掺混物。所述预掺混物可以任选地与所述食品甜味剂(正如在本文中更详细描述的)进行配制。例如,在无糖口香糖(正如在本文中更详细描述的)的情况下,所述预掺混物可以与多元醇糖浆合并,然后与胶基混合。在某些其他方面,所述食品着色剂和抗氧化剂可以在混合之前随着所述甜味剂被单个地添加至所述胶基。
在某些任选方面,所述天然来源的食品着色剂(颗粒或液体)和芸香苷/异槲皮苷抗氧化剂(液体)可以与一种或多种液体或固体组分例如增量甜味剂、软化剂、乳化剂和填充剂混合或用其分散,以形成用于配制在可食用组合物中的母料。例如,在某些方面,可以将所述芸香苷/异槲皮苷抗氧化剂用甘油、乙醇、天然来源的食品着色剂及其组合进行分散。在某些实施方式中,可以将所述天然来源的食品着色剂和芸香苷/异槲皮苷抗氧化剂混合或分散在糖果包衣中。
在本公开的各种不同方面中的任一方面,所述天然来源的食品着色剂的稳定性可以在不存在本领域中已知的作为稳定剂的多糖和寡糖的条件下实现。这些多糖和寡糖的实例包括黑曲霉寡糖、低聚麦芽糖和潘糖。因此,在某些实施方式中,本公开的组合物的特征在于基本上不存在多糖和寡糖,意味着所述组合物不含任何多糖和寡糖,或者所含的多糖或寡糖的量如此之少,使得所述多糖或寡糖不提供任何着色剂稳定效果。
II.可食用组合物
本公开的范围之内的可食用组合物包括但不限于口香糖(例如片状口香糖、球粒或糖衣丸口香糖、条状口香糖、压缩口香糖、共挤出层状口香糖、泡泡糖等)、糖食(例如糖果、巧克力、凝胶、糖食糊等)和食品(例如曲奇、早餐麦片、奶酪等)。当在本文中使用时,术语“可食用组合物”不包括饮料例如苏打水和果汁,但包括某些可流动的组合物例如糖浆。在某些实施方式中,所述组合物是采取包衣、壳、薄膜、糖浆或悬液液形式的糖食组合物。这些递送系统对于本领域技术人员来说是公知的,并且制备通常需要形成包含所述天然着色剂和抗氧化剂的预混物,将所述预混物与含有调味剂和甜味剂的温热胶基合并,并混合所述组分以形成所述可食用组合物。可食用组合物的非限制性实例包括无糖口香糖、含糖口香糖、硬糖、耐嚼糖或糖果、水果点心、果泥干、焦糖、太妃糖、软糖、菱形块糖、片糖、果脯、软包衣、硬包衣、曲奇、早餐麦片、酥皮、糖浆、硬奶酪和粉剂(例如巧克力粉、明胶、调味粉)。在某些方面,所述可食用组合物是无糖口香糖。
在本公开的某些情况下,可食用组合物可以被定义为具有低于0.9的水活度。水活度(aw)是系统中的水的能量状态的度量。水活度可以被可选地定义为:
aw=p/p0,其中p是所述物质中的水的蒸汽压,p0是纯水在相同温度下的蒸汽压;和
aw=lw/xw,其中lw是水的活度系数,并且xw是水在所述水性级分中的摩尔分数。
水活度在0(绝对干燥)至1(100%相对湿度)之间变化。水活度和水分含量在给定温度下以被称为等温吸湿曲线的关系相互关联,其中所述等温吸湿曲线由于水与固体组分之间的相互作用例如依数性、毛细管效应和表面效应,随着组成的不同而变(参见Bell和Labuza,《吸湿——等温线测量和使用的实用特点》(Moisture Sorption-PracticalAspects of Isotherm Measurement and Use)(第二版),American Association ofCereal Chemists,Inc.St.Paul,MN(2000))。一般来说,aw与水含量呈正的非线性相关。aw较高的物质倾向于支持更多微生物。细菌通常需要至少0.91,真菌为至少0.7。典型的aw值列于下面的表1中。
表1
物质 | aw | 湿度% |
蒸馏水 | 1.00 | 100% |
自来水 | 0.99 | 本质上100% |
果汁 | 0.97 | 80%至95% |
碳酸苏打水 | 0.98 | 85%至90% |
碳酸饮用苏打水 | 0.99 | 本质上100% |
果脯 | 0.60 | 20%至30% |
蜂蜜 | 0.5至0.7 | 15%至25% |
焦糖、太妃糖和软糖 | 0.45至0.6 | 6%至10% |
口香糖 | 0.4至0.65 | 3%至6% |
硬糖和耐嚼糖果 | 0.4至0.7 | 1%至15% |
水果点心和果泥干 | 0.5至0.65 | 4%至20% |
牛奶巧克力 | 0.4至0.6 | 1%至10% |
软包衣 | 0.4至0.65 | 3%至6% |
硬包衣 | 0.4至0.75 | 0%至1% |
菱形块糖和片糖 | 0.4至0.75 | 0%至1% |
曲奇 | 0.2至0.65 | 2.5%至12% |
早餐麦片 | 0.2至0.5 | 1%至8% |
酥皮 | 0.75至0.85 | 10%至20% |
糖浆 | 0.6至0.85 | 20%至30% |
硬奶酪 | 0.7至0.9 | 30%至40% |
软奶酪 | 0.9至0.95 | 40%至55% |
粉剂(巧克力粉、明胶、调味粉) | 0.15至0.3 | 1%至10% |
在这些各种不同的方面中的任一方面,aw小于0.9、小于0.8、为约0.1、约0.2、约0.3、约0.4、约0.5、约0.6、约0.7或约0.8及其范围,例如约0.1至约0.8或约0.2至约0.7。在某些情况下,水含量为约1重量%、约5重量%、约10重量%、约20重量%、约30重量%、约40重量%或约50重量%及其范围,例如约1至约50重量%、约1至约40重量%、约1至约30重量%、约1至约20重量%或约1至约10重量%。
III.口香糖
在本公开的某些情况下,所述可食用组合物是口香糖。一般来说,口香糖组合物通常包含水溶性增量部分、水不溶性的可咀嚼胶基部分和通常为水溶性的调味剂。在咀嚼期间,所述水溶性增量部分与一部分所述调味剂在一段时间内消散。所述胶基部分在整个咀嚼期间保留在口中。
所述不溶性胶基一般包含一种或多种弹性体、弹性体增塑剂、溶剂、蜡、树脂、脂肪和油、软化剂和无机填充剂。所述不溶性胶基可以占所述口香糖重量的约5重量%至约95重量%、约10重量%至约50重量%或约25重量%至约35重量%。
在所述胶基中使用的弹性体(橡胶)可以随着各种不同因素极大地变化,例如所需胶基的类型、所需口香糖组合物的稠度和在用于制造最终口香糖产品的组合物中使用的其他组分。所述弹性体可以是本领域中已知的任何水不溶性聚合物,并包括用于口香糖和泡泡糖的胶基聚合物。胶基中的适合的聚合物的说明性实例包括天然和合成的弹性体两者。
在所述胶基中使用的弹性体的量可以随着各种不同因素而变,例如所使用的胶基的类型、所需口香糖组合物的稠度和在用于制造最终口香糖产品的组合物中使用的其他组分。一般来说,所述弹性体以约10重量%至约60重量%或约35重量%至约40重量%的量存在于所述胶基中。在本公开的某些方面,所述口香糖胶基包含约20重量%至约60重量%的合成弹性体和最多30重量%的天然弹性体或约5重量%至约55重量%的弹性体增塑剂。
合成弹性体包括但不限于聚异丁二烯(例如具有约10,000至约95,000的GPC重均分子量)、异丁二烯-异戊二烯共聚物(丁基弹性体)、苯乙烯共聚物(例如具有约1:3至约3:1的苯乙烯-丁二烯比例)、聚乙酸乙烯酯(例如具有约2,000至约90,000的GPC重均分子量)、聚异戊二烯、聚乙烯、乙酸乙烯酯-月桂酸乙烯酯共聚物(例如具有以共聚物的重量计约5%至约50%的月桂酸乙烯酯含量),及其组合。
天然弹性体可以包括天然橡胶例如烟熏或液态乳胶和银菊胶,以及天然树脂例如冠胶、rosindinha、节路顿胶、lechi caspi、perillo、尼日尔杜仲胶、tunu、索马胶、二齿铁线子胶、巧克力铁线子胶、重齿铁线木胶、rosindinha、糖胶树胶、杜仲胶、gutta kay、香港古塔胶,及其组合。所述合成弹性体和天然弹性体浓度的选择随着在其中使用所述胶基的口香糖是粘性的还是常规的、是泡泡糖还是普通口香糖而变,正如下文讨论的。优选的天然弹性体包括节路顿胶、糖胶树胶、索马胶和二齿铁线子胶。
其他有用的聚合物包括交联的聚乙烯吡咯烷酮、聚甲基丙烯酸甲酯、乳酸的共聚物、聚羟基烷酸酯、增塑的乙基纤维素、聚乙酸邻苯二甲酸乙烯酯,及其组合。
所述口香糖胶基可以包括大量常规添加剂,其选自甜味剂、增塑剂、软化剂、乳化剂、蜡、填充剂、增量剂(载体、增充剂、增量甜味剂)、矿物佐剂、调味剂、着色剂、抗氧化剂、酸化剂、增稠剂和药物,及其组合。某些的这些添加剂可用于一种以上的目的。例如,在无糖口香糖组合物中,甜味剂例如麦芽糖醇或其他糖醇,也可以起到增量剂的作用。
所述胶基可以含有弹性体溶剂以协助软化所述弹性体组分,其包括:合成的松香,例如本领域中已知的萜烯类;以及天然的松香,例如本领域中已知的松香酯或部分氢化的松香,例如聚合松香的甘油酯、部分二聚化松香的甘油酯、松香的甘油酯、部分氢化的松香的季戊四醇酯、松香的甲基酯和部分氢化的甲基酯、松香的季戊四醇酯。适合在本文中使用的弹性体溶剂的实例可以包括部分氢化的木松香和脂松香的季戊四醇酯、木松香和脂松香的季戊四醇酯、木松香的甘油酯、部分二聚化木松香和脂松香的甘油酯、聚合木松香和脂松香的甘油酯、妥尔油松香的甘油酯、木松香和脂松香和部分氢化的木松香和脂松香的甘油酯以及木松香和松香的部分氢化的甲基酯等,及其组合。萜烯树脂可以源自于α、β萜烯和/或上述物质的任何适合的组合,例如α-蒎烯或β-蒎烯的聚合物,松香和改性松香和胶质例如氢化、二聚化和聚合松香的甲基酯、甘油酯和季戊四醇酯,及其组合。天然溶剂和合成溶剂的组合在本公开的范围之内。弹性体溶剂的选择可以随着具体应用而变。所述胶基可以适合地包含约2重量%至约15重量%或约5重量%至约10重量%的增塑剂。
所述胶基也可以包括增塑剂或软化剂以提供各种不同的所需质地和稠度性质。由于增塑剂和软化剂的分子量低,这些成分能够穿透胶基的基础结构,使其具有塑性并且粘性更低。有用的增塑剂和软化剂包括羊毛脂、棕榈酸、油酸、硬脂酸、硬脂酸钠、硬脂酸钾、三乙酸甘油酯、卵磷脂、单硬脂酸甘油酯、单硬脂酸丙二酯、乙酰化甘油单酯、甘油等,及其组合。行为多少类似于增塑剂的塑性聚合物例如聚乙酸乙烯酯,也可以被包括在内。可以使用的其他塑性聚合物包括聚月桂酸乙烯酯、聚乙烯醇和聚乙烯吡咯烷酮。所述胶基可以包含至多约20重量%、约1重量%至约15重量%、约5重量%至约20重量%或约10重量%至约15重量%的增塑剂和软化剂。
增塑剂也可以包括一种或多种氢化植物油,例如但不限于大豆油和棉籽油。在某些方面,这些增塑剂可以提供胶基质地和柔软咀嚼特性。所述胶基可以适合地包含约5重量%至约15重量%或约5重量%至约13重量%的这些增塑剂和软化剂。无水甘油也可用作软化剂。甘油具有蔗糖甜度的约60%的甜度,并且也可以起到甜味剂的作用。
在本公开的某些方面,所述胶基可以任选地包括低熔点蜡,以既软化聚合物弹性体混合物,又提高所述胶基的弹性。优选的蜡具有低于60℃例如约45℃至约55℃的熔点。蜡包括天然和合成的蜡,例如氢化植物油、石油蜡(例如聚氨酯蜡)、聚乙烯蜡、石蜡、微晶蜡、脂肪蜡、单硬脂酸失水山梨糖醇酯、动物脂、丙二醇,及其组合。所述胶基可以包含约6重量%至约10重量%或约7重量%至约9%的低熔点蜡。
在本公开的某些其他方面,所述胶基可以任选地包含具有比所述低熔点蜡更高的熔点的蜡。实例包括但不限于蜂蜡、植物蜡、小烛树蜡、巴西棕榈蜡、石油蜡,及其组合。通常,所述胶基可以包含至多5重量%的这种高熔点蜡。
水性甜味剂溶液例如含有山梨糖醇、氢化淀粉水解物、玉米糖浆及其组合的水性溶液,也可以在口香糖中起到软化剂和粘合剂的作用。
在本公开的某些方面,所述胶基可以包含一种或多种乳化剂以促进不混溶组分在单一稳定化系统中的分散。适合的乳化剂包括但不限于动物脂、氢化动物脂、氢化和部分氢化的植物油、可可脂、单硬脂酸甘油酯、三乙酸甘油酯、卵磷脂、甘油单酯和甘油三酯、乙酰化的甘油单酯、脂肪酸(例如硬脂酸、棕榈酸、油酸和亚油酸)、卵磷脂、脂肪酸甘油单酯、甘油二酯及其组合。所述胶基可以包含约2重量%至约15重量%或约5重量%至约10重量%的乳化剂。
在本公开的某些方面,所述胶基可以包含填充剂/调质剂。适合的填充剂/调质剂包括但不限于碳酸钙、碳酸镁、氧化铝、石灰石粉、粘土、氢氧化铝、硅酸铝、硅酸镁、滑石、单、二和三磷酸盐(例如磷酸三钙和磷酸二钙)、硫酸钙、二氧化钛、纤维素聚合物,及其组合。二氧化钛也可以起到着色剂的作用。所述胶基可以适合地包含至多40重量%或至多30重量%的填充剂/调质剂。
所述胶基可以任选地包含不同于芸香苷/异槲皮苷的一种或多种抗氧化剂化合物。这些抗氧化剂的实例包括但不限于丁羟甲苯(BHT)、丁羟茴醚(BHA)、没食子酸丙酯及其组合。
所述水溶性部分可以适合地包含一种或多种增量甜味剂、高强度甜味剂、调味剂、软化剂、乳化剂、颜料、酸化剂、填充剂、第二抗氧化剂(即不同于芸香苷/异槲皮苷抗氧化剂的氧化剂)和提供所需属性的其他组分。
增量甜味剂包括糖组分和无糖组分两者。增量甜味剂包括但不限于:单糖,二糖,多糖,糖醇,及其组合;无规结合的葡萄糖聚合物例如聚右旋糖(可以在商品名LITESSE下获得,由Danisco Sweeteners,Terre Haute,Indiana制造);异麦芽糖醇(α-D-吡喃葡萄糖基-1,6-甘露糖醇和α-D-吡喃葡萄糖基-l,6-山梨糖醇的外消旋混合物,由SuddeutscheZucker在商品名PALATINIT下制造);麦芽糖糊精;氢化淀粉水解物;氢化己糖;和氢化二糖。糖类甜味剂的实例包括但不限于蔗糖、葡萄糖(右旋糖)、麦芽糖、糊精、转化糖、果糖(左旋糖)、半乳糖、木糖、核酮糖、玉米浆固形物、部分氢化淀粉,及其组合。无糖甜味剂的实例包括但不限于糖醇例如山梨糖醇、赤藓糖醇、甘露糖醇、木糖醇、半乳糖醇、氢化淀粉水解物、麦芽糖醇,及其组合。口香糖通常包含约5重量%至约95重量%、约20重量%至约80重量%或约30重量%至约6重量%的增量甜味剂。
适合的氢化淀粉水解物包括在美国专利号3,356,811和4,279,931(两者通过参考并入本文)中公开的,以及含有山梨糖醇、氢化二糖、氢化高级多糖及其组合的各种不同的氢化葡萄糖浆和/或粉剂。氢化淀粉水解物主要通过玉米浆的受控催化氢化来制备。得到的氢化淀粉水解物是单体、二聚和多聚糖的混合物。这些不同糖的比率为不同氢化淀粉水解物提供了不同性质。氢化淀粉水解物的混合物,例如由法国的Roquette Freres制造的可商购的产品LYCASIN和由Fairlawn,N.J.的Lonza,Inc.制造的可商购的产品HYSTAR,也是有用的。
在本公开的某些方面,所述水溶性部分可以包含高强度人造甜味剂,其任选地可以用作唯一甜味剂,或者可以与上文公开的甜味剂组合使用。高强度人造甜味剂的实例包括但不限于三氯蔗糖、阿斯巴甜、安赛蜜K、新戊基-NAPM衍生物例如纽甜、安赛蜜的盐、阿力甜、糖精及其盐、环拉酸及其盐、甘草甜素、二氢查耳酮、奇异果甜蛋白、应乐果甜蛋白,及其组合。为了提供持续时间更长的甜味和风味感受,可能希望将至少一部分所述人造甜味剂包封或以其他方式控制其释放。这些用于实现所需释放特性的技术在本领域中是已知的,并包括湿法成粒、蜡法成粒、喷雾干燥、喷雾激冷、流化床包衣、凝聚和纤维拉伸。
糖、无糖和高强度人造甜味剂的组合可用于口香糖中。此外,某些软化剂例如糖或糖醇的水性溶液,也可以提供额外的甜味。
如果需要低卡路里口香糖,可以使用低卡路里增量剂。低卡路里增量剂的一些非限制性的实例包括聚右旋糖、raftilose、raftilin、低聚果糖(NutraFlora)、帕拉金糖寡糖、瓜尔胶水解物(Sun Fiber)或难消化糊精(Fibersol)。可以任选地使用本领域中已知的其他低卡路里增量剂。
酸化剂可以适合地包含一种或多种食品级酸。这类酸的实例包括但不限于延胡索酸、苹果酸、酒石酸、柠檬酸、乳酸、抗坏血酸或其混合物。在某些方面,所述酸化剂是酸的盐例如钠盐和/或钾盐,例如延胡索酸钠、苹果酸钠、酒石酸钠、柠檬酸钠、乳酸钠和抗坏血酸钠。
上面讨论的增塑剂、软化剂、矿物佐剂、蜡和抗氧化剂,当适合用于所述胶基时,也可用于所述口香糖组合物的水溶性部分中。可以使用的其他常规添加剂的实例包括乳化剂例如卵磷脂和单硬脂酸甘油酯、增稠剂,其单独地或与下述组分组合使用:其他软化剂,例如甲基纤维素、藻酸盐、卡拉胶、黄原胶、明胶、角豆胶、黄芪胶、刺槐豆胶、果胶、藻酸盐、半乳甘露聚糖例如瓜尔胶、角豆胶、葡甘露聚糖、明胶、淀粉、淀粉衍生物、糊精和纤维素衍生物例如羧甲基纤维素,酸化剂例如苹果酸、己二酸、柠檬酸、酒石酸、延胡索酸及其组合,以及填充剂。
适合与本公开的各种不同方面一起使用的调味剂包括本领域中已知的天然和人造的调味剂。这些调味剂可以选自但不限于合成调味油和调味香料和/或油、油性树脂和源自于植物、叶、花、果实的提取物,及其组合。本文中使用的调味剂的量可能是对象对例如下述因素的偏好性的问题:最终口香糖组合物的类型,单独的风味,所使用的胶基,以及所需的风味强度。因此,为了在最终产物中获得所需结果,可以改变调味剂的量,并且这种变动在本领域技术人员的能力之内,而不需过多实验。口香糖组合物可以适合地包含约0.1重量%至约15%重量%、约0.02重量%至约5重量%、约0.1重量%至约3重量%或约1重量%至约2重量%的调味剂。
在本公开的某些方面,所述调味剂可以以液体形式和/或干燥形式使用。或者,所述调味剂可以被吸附在水溶性材料例如纤维素、淀粉、糖、麦芽糖糊精、阿拉伯树胶等上,或者可以被包胶。在某些条件,所述调味剂可以以本领域中公知的许多不同物理形式使用,以提供初始的风味突释和/或长期的风味感觉。不限于此,这些物理形式包括游离形式例如喷雾干燥的、粉状、珠状形式、包胶的形式,及其组合。
适合的调味油的非限制性实例包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉叶油、百里香油、雪松叶油、肉豆蔻油、多香果油、鼠尾草油、肉豆蔻油、苦杏仁油和肉桂油。人造、天然和合成水果调味剂的非限制性实例包括香草、柑橘油(例如柠檬、橙子、酸柠檬和葡萄柚)和水果香精(例如苹果、梨、桃、葡萄、草莓、覆盆子、樱桃、李、菠萝和杏)。所述调味剂可以以液体或固体形式使用,并且可以单个地或混合使用。常用调味剂包括薄荷例如胡椒薄荷、薄荷醇、留兰香、人造香草精、肉桂衍生物和各种不同的水果调味剂,不论是单个地还是混合使用。
其他有用的调味剂包括醛和酯例如乙酸肉桂酯、肉桂醛、柠檬醛、二乙基乙缩醛、乙酸二氢香芹酯、甲酸丁香酚酯、对甲基茴香醚等。通常,可以使用任何调味剂或食品添加剂,例如在《食品加工中使用的化学品》(Chemicals Used in Food Processing,publication 1274,63-258页,the National Academy of Sciences)中所描述的。这可以包括天然以及合成的调味剂。醛调味剂的其他实例包括但不限于乙醛(苹果)、苯甲醛(樱桃、扁桃)、大茴香醛(甘草、茴香)、肉桂醛(肉桂)、柠檬醛即α-柠檬醛(柠檬、酸柠檬)、橙花醛即β-柠檬醛(柠檬、酸柠檬)、癸醛(橙子、柠檬)、乙基香草醛(香草、奶油)、缬草即胡椒醛(香草、奶油)、香草醛(香草、奶油),α-戊基肉桂醛(辛辣果实调味剂)、丁醛(黄油、奶酪)、戊醛(黄油、奶酪)、香茅(改性的、许多类型)、癸醛(柑橘类水果)、C-8醛(柑橘类水果)、C-9醛(柑橘类水果)、C-12醛(柑橘类水果)、2-乙基丁醛(浆果)、己醛即反式-2己醛(浆果)、苯甲醛(樱桃、扁桃)、藜芦醛(香草)、2,6-二甲基-5-庚醛即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未成熟水果)和2-十二烯醛(柑,橘)、樱桃、葡萄、草莓松饼,及其组合。
在本公开的某些方面,所述调味剂可以任选地包含一种或多种凉味剂。适合的凉味剂的实例包括但不限于薄荷醇、木糖醇、薄荷烷、薄荷酮、缩酮、薄荷酮缩酮、薄荷酮甘油缩酮、取代的p-薄荷烷、无环酰胺、取代的环己酰胺、取代的环己烷甲酰胺、取代的脲和磺酰胺、取代的薄荷醇、羟甲基p-薄荷烷和p-薄荷烷的羟甲基衍生物、2-巯基-环癸酮、2-异丙基-5-甲基环己醇、具有2-6个碳原子的羟基羧酸、环己酰胺、乙酸甲酯、乳酸薄荷酯、水杨酸薄荷酯、N,2,3-三甲基-2-异丙基丁酰胺(WS-23)、N-乙基-p-薄荷烷-3-甲酰胺(WS-3)、琥珀酸薄荷酯、3,1-薄荷氧基丙-1,2-二醇等。凉味剂可以适合地被配制在外部口香糖包衣组合物中或所述口香糖组合物本身中。外部包衣组合物通常包含约0.01重量%至约1重量%的凉味剂。当配制在口香糖本身中时,所述凉味剂可以适合地占口香糖重量的约0.001重量%至约10重量%。
在本公开的某些其他方面,所述调味剂可以任选地包含一种或多种加温组分,为用户提供加温的感觉信号,并且可以进一步起到增强调味剂、甜味剂和其他感官刺激组分的感觉的作用。适合的加温组分的实例包括但不限于由日本东京的Takasago PerfumaryCompany Limited供应的香草醇正丁基醚(TK-1000),香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇正氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜醇、姜烯酚、姜酮酚、姜油酮、辣椒素、二氢辣椒素、降二氢辣椒素、高辣椒素、高二氢辣椒素、乙醇、异丙醇、异戊醇、苯甲醇、甘油,及其组合。
任选地,本公开的口香糖可以包含其他口气清新、抗微生物或口腔健康成分。食品上可接受的金属盐可以适合地选自葡萄糖酸的锌和铜盐、乳酸的锌和铜盐、乙酸的锌和铜盐、柠檬酸的锌和铜盐,及其组合。
任选地,本公开的口香糖可以包含牙齿健康成分例如氟化物盐、磷酸盐、蛋白水解酶、脂类、抗微生物剂、钙、电解质、蛋白质添加剂、牙齿磨料及其组合。
在本公开的其他情况下,所述调味剂可以任选地包含具有臭味控制性质的口气清新剂。实例包括香精油和调味剂组分例如胡椒薄荷、水杨酸甲酯、百里香酚、桉油精、肉桂醛、多磷酸盐、焦磷酸盐,及其组合。所述口气清新剂可以被进一步包封。
除了天然来源的食品着色剂之外的着色剂可以以有效产生或增强所需颜色的量使用。所述着色剂可以包括可以以口香糖组合物的重量计高达约6重量%的量并入的颜料。例如,所述口香糖组合物可以包含高达约2重量%或高达约1重量%的二氧化钛。所述着色剂也可以包括适用于食物、药物和化妆品应用的天然食物颜料和染料。这些着色剂被称为F.D.&C.染料和湖淀。可接受的用于上述用途的材料优选为水溶性的。说明性的非限制性实例包括:被称为F.D.&C.2号蓝的靛蓝类染料,其是5,5-靛蓝二磺酸的二钠盐;以及F.D.&C.1号绿,其包含三苯基甲烷染料,并且是4-[4-(N-乙基-p-锍苯甲基氨基)二苯基亚甲基]-[1-(N-乙基-N-p-锍苯甲基)-δ-2,5-环己二烯亚胺]的单钠盐。所有F.D.&C.着色剂和它们的相应化学结构的完整叙述,可以在《Kirk-Othmer化学技术百科全书》(Kirk-OthmerEncyclopedia of Chemical Technology)第三版第5卷的第857-884页中找到。
IV.口香糖的制备
一般来说,口香糖通过向本领域中已知的可商购的混合物顺序添加各种不同口香糖成分来制造。
在某些方面,所述成分通过首先将胶基熔化,然后将其添加到运行的混合机来混合。胶基也可以在所述混合机自身中熔化。着色剂或乳化剂也可以在此时添加。软化剂例如甘油,也可以在此时与糖浆和一部分增量剂一起添加。向混合机添加另外部分的增量剂。调味剂通常与最后一部分增量剂一起添加。其他任选的成分以本领域普通技术人员公知的典型方式被添加到所述批料。整个混合程序通常花费5至15分钟,但有时可能需要更长的混合时间。本领域技术人员将会认识到,可以对上面描述的程序做出许多改变。
在本公开的某些方面,口香糖胶基和口香糖产品可以按惯例使用分开的混合机和不同的混合技术制造。在某些情况下使用这种分开的加工,因为用于制造胶基的优选条件(例如相对高的温度、相对高的粘度、相对长的混合时间、相对高的混合剪切等)和用于从胶基和其他成分例如甜味剂和调味剂制造口香糖的优选条件是不同的。具体来说,口香糖胶基制造涉及难以掺混的成分例如弹性体、填充剂、弹性体增塑剂、胶基软化剂/乳化剂和有时蜡的分散性(通常是高剪切)混合。其他口香糖组分例如天然来源的食品着色剂、异槲皮苷(包括酶改性的异槲皮苷)、软化剂、增量甜味剂、高强度甜味剂和调味剂在适合于口香糖胶基制造的某些加工条件下可能降解,并且更适合地使用生产口香糖产品所需的相比较而言总体较低的剪切和较短的混合时间来配制。
在所述成分被充分混合后,将口香糖料团从混合机排出并成型成所需形式,例如通过碾压成片并切割成条,挤出成块或流延成球丸,然后将其进行包衣或锅包衣。
本公开的口香糖可以任选被包衣。球丸或球状口香糖作为常规口香糖被制备,但成型成枕状或球状的球丸。然后将所述球丸/球通过常规锅包衣技术进行糖包衣或锅包衣,以制造独特的糖包衣的球丸口香糖。常规的锅包衣程序一般用蔗糖包衣,但锅包衣的最新进展允许使用其他糖类材料代替蔗糖。
包衣组合物通常被配制成糖浆,并包含右旋糖、麦芽糖、帕拉金糖、木糖醇、乳糖醇、氢化异麦芽酮糖和其他新的糖醇及其组合。这些材料可以与锅包衣改良剂掺混,所述锅包衣改良剂包括但不限于阿拉伯树胶、麦芽糖糊精、玉米浆、明胶、纤维素类型的材料如羧甲基纤维素或羟甲基纤维素、淀粉和改性淀粉、植物胶质如藻酸盐、刺槐豆胶、瓜尔胶和黄芪胶、不溶性碳酸盐如碳酸钙或碳酸镁和滑石。抗粘着剂也可以作为锅包衣改良剂被添加,其允许将各种不同糖类和糖醇用于包衣口香糖产品。在某些实施方式中,可以将所述天然着色剂和芸香苷/异槲皮苷抗氧化剂添加到准备用于糖锅包衣的热的糖溶液衣生产彩色包衣,或者可以与甜味剂合并并用于常规的锅包衣程序中。
所述组合物中可以包括其他成分,其包括例如但不限于香精油、凉味剂、发热剂、调味剂及其组合。本公开设想的调味剂包括本领域中公知的调味剂,例如香精油、合成调味剂及其组合,包括但不限于源自于植物和水果的油例如柑橘油、水果香精、胡椒薄荷油、留兰香油、其他薄荷油、丁香油、冬青油、茴香油等。所述包衣糖浆可以适合地包含约0.1重量%至约1.5重量%的调味剂或约0.5重量%至约1重量%的调味剂。
可以任选地向包衣糖浆添加分散剂以用于增白和降低粘性的目的。本公开设想的在包衣糖浆中使用的分散剂包括二氧化钛、滑石或本领域中已知的任何其他抗粘化合物。包衣糖浆可以适合地包含约0.1重量%至约1重量%或约0.3重量%至约0.6重量%的分散剂。
除了本文中提供的天然来源的食品着色剂之外,其他着色剂可以被并入到包衣糖浆中。这些其他着色剂可以以染料或湖淀形式被直接添加到包衣糖浆。本公开设想的着色剂包括食品级染料。
在一些薄膜包衣情况下,可以向包衣糖浆添加成膜剂和/或粘合剂。成膜剂的实例包括但不限于甲基纤维素、羧甲基纤维素、乙基纤维素、羟乙基纤维素及其组合。粘合剂的实例包括但不限于阿拉伯树胶、塔尔哈胶(gum talha)、明胶、植物胶,及其组合。包衣糖浆通常包含约0.5重量%至约10重量%的粘合剂。
V.糖食配制物
根据本公开的另一方面,提供了具有有效量的稳定化的天然来源的食品着色剂的糖食配制物。用于本公开的糖食产品可以是例如但不限于硬糖、耐嚼糖果、包衣的韧性芯糖果和片状糖果。例如,基于食糖的硬糖主要包含玉米浆和糖类甜味剂,并通常包含约1重量%至约5重量%的水分。在无糖糖果中,可以将一些或所有的玉米浆和糖用本文中所描述的无糖甜味剂代替。在外观上,这些类型的糖果是固体,但它们实际上是远低于它们的熔点的超冷却液体。不同类型的硬糖是典型的。玻璃型通常是透明的或用染料制造成不透明;有纹理型,其总是不透明的。
使用甜味剂基料制造沉积的玻璃型的连续方法如下所述。将甜味剂(例如玉米浆)铺展在通过高压水蒸汽加热的圆柱体上。快速热交换导致糖浆中的水蒸发。将煮过的糖浆排出,添加天然来源的食品着色剂、异槲皮苷和调味剂。将糖浆冷却并沉积在不锈钢传送机上。可以将所述糖浆直接传送到料斗,然后直接排放到模具中。
将糖果传送到批料辊压机,在那里对所述批料进行成型和尺寸化。所述糖果进入成形机,在那里各个糖块成形成所需形状(例如圆盘、球、桶形等)。然后将所述糖果冷却、包裹并包装。
对于有纹理型糖果来说,将水和甜味剂与其他成分合并,并在约140℃至约155℃的高温下蒸煮,导致水转变成水蒸气。将产物转移到冷却轮,在那里它被成批收集,置于拉丝机中以使所述产物充气,并添加调味剂。在某些这样的方面,所述天然来源的食品着色剂和芸香苷/异槲皮苷抗氧化剂与调味剂一起添加。将糖果转移到批料辊压机,在那里对其进行成型和尺寸化。所述糖果在约25%至约50%、例如35%的相对湿度下冷却并进入转筒,在那里将它用细糖粉包衣。然后将所述糖果传送到纹理形成室,并在固定的温度和湿度下保持一段固化时间,例如在约20℃至约40℃、例如约30℃的温度和约50%至约70%、例如约60%的相对湿度下约2小时至约8小时、例如约4小时。截获的空气和湿气使所述产品具有纹理。
在某些实施方式中,可以将所述天然着色剂和芸香苷/异槲皮苷抗氧化剂添加到糖或无糖溶液,并通过本文中的常规锅包衣程序施加到糖食组合物的表面。
VI.颜色稳定性的评估
各种不同的方法适用于评估本公开的可食用食品组合物的颜色稳定性。一些试验流程详细描述在下面的表2中。
表2
可以通过将本公开的组合物与区别在于不存在抗氧化剂的经类似配制的对照组合物的颜色进行比较,来适合地进行稳定性评估。评估可以目测和/或通过本领域中已知的分光光度法进行,例如通过测量通常对应于待评估颜色的吸收或透射光波长。在某些实施方式中,颜色稳定性通过比较颜色强度或颜色偏移来目测确定,其中颜色强度降低、颜色偏移或其组合指示不稳定性。
用于评估稳定性的适合的仪器包括色度计和分光光度计。在本领域中,已知HunterLab L*a*b*颜色测量标度(也被称为CIELAB)是一种测量颜色的方法,并被广泛用于食品工业中。L*指示亮度,a*和b*是色度坐标。所评估的样品之间的色差可以使用颜色分光光度计(VIS,Hunter Lab,Reston,Va.)来测量。结果通常呈现在色度图中,其中a*和b*指示颜色方向:+a*是红色方向,-a*是绿色方向,+b*是黄色方向,-b*是蓝色方向。中心是无色的;当a*和b*值增加并且点从中心移出时,颜色饱和度提高。
在某些方面,光稳定性(颜色)试验可以按照本领域中已知的方法来进行,例如使用符合“人用药物登记的技术要求协调国际大会,稳定性试验:新药物和物质和产品的光稳定性,Q1B”(International Conference on Harmonization of Technical Requirementsfor Registration of Pharmaceuticals for Human Use,Stability Testing:Photostability of New Drugs and Substances and Products,Q1B)(“ICH Q1B”)光稳定性方案的光稳定性仓室。光稳定性仓室是可商购的,例如得自Caron Products,Marietta,Ohio。
VII.实施例
本公开可以参考下述非限制性实施例进一步说明。
实施例1:用酶改性的异槲皮苷稳定化的天然来源的食品着色剂
制备含有表3中详细描述的组分的无糖口香糖组合物,其中“Bulk”是指多元醇增量剂,“Base”是指弹性体胶基,“EHPW”是指包封的高强度甜味剂,“Polyol”是指多元醇糖浆,“NHPW”是指纯净的高强度甜味剂,“Black carrot”或“BC”是指黑胡萝卜天然(非人造)颜料,“Red beet”是指红甜菜天然(非人造)颜料,“Fruit”是指水果冲压调味剂,“Mint”是指薄荷调味剂,“EMIQ”是指酶改性的异槲皮苷(来自于San Ei Gen)。
表3
所述无糖口香糖组合物通过在所述胶基、多元醇糖浆和高强度甜味剂的组合的顶上添加所述黑胡萝卜或红甜菜颜料来制备。然后将所述酶改性的异槲皮苷添加到所述黑胡萝卜或红甜菜颜料的顶上。然后使用本领域中已知的混合程序混合所述组分。
稳定性试验使用下述方案来进行。收集每种口香糖1至6的两份平行样品。将每个样品置于高屏蔽外包装袋中。在加速稳定性评估中,将口香糖1至6的第一组装袋样品置于冰箱中,并将口香糖1至6的第二组装袋样品储存在45℃和33%相对湿度下。对于稳定性分析来说,共两周每隔一天将冷冻的样品转移到室温,并相对于经历加速稳定性试验的相应样品进行目测评估。结果呈现在图1(对照口香糖1以及口香糖2和3)和图2(对照口香糖4以及口香糖5和6)中。
本书面描述使用实施例公开了本发明、包括最佳方式,并且也使任何本领域技术人员能够实践本发明,包括制造和使用任何装置或系统并执行任何并入的方法。本发明的可取得专利的范围由权利要求书定义,并且可以包括出现在本领域技术人员面前的其他实例。这些其他实例,如果它们具有与权利要求书的字面语言没有差异的结构要素,或者如果它们包括与权利要求书的书面语言没有实质性差异的等同结构要素,则打算包含在权利要求书的范围之内。
参考本专利申请(包括权利要求书)中短语“包含”的使用,本申请人指出,除非上下文另有要求,否则所述短语在下述事实的基础和清晰理解上使用,即所述短语应该被包含性而不是排他性地解释,并且本申请打算在解释本专利申请、包括权利要求书中将每个该短语都如此解释。此外,当在本文中使用时,没有具体数目的指称意味着“一个或多个”。在整个说明书中,除了指明数目之外,复数和单数形式应该被视为可互换的。
Claims (33)
1.一种可食用组合物,其包含:
(1)约0.0005重量%至约3重量%的天然着色剂;和
(2)约0.015重量%至约0.15重量%的酶改性的异槲皮苷抗氧化剂。
2.权利要求1的组合物,其中所述天然着色剂与所述酶改性的异槲皮苷抗氧化剂例如酶改性的异槲皮苷的重量比为约200:1、约100:1、约50:1、约25:1、约10:1、约8:1、约6:1、约4:1、约2:1、约1:1或约1:1.5、约200:1至约1:1.5、约100:1至约1:1.5、约50:1至约1:1.5、约25:1至约1:1.5、约25:1至约1:1、约10:1至约1:1或约10:1至约2:1。
3.权利要求1或2的组合物,其中所述天然着色剂选自类胡萝卜素、姜黄素、花青素类、甜菜苷、栀子蓝、栀子黄、叶绿酸类、藻青素类,及其组合。
4.权利要求3的组合物,其中所述花青素天然着色剂是黑胡萝卜,并且所述甜菜苷天然着色剂是甜菜。
5.权利要求1至4任一项的组合物,其特征在于基本上不含多糖和寡糖。
6.权利要求1至5任一项的组合物,其还包含至少一种酸。
7.权利要求1至6任一项的组合物,其中所述组合物是无糖口香糖。
8.权利要求7的组合物,其还包含水溶性增量部分、水不溶性胶基部分、甜味剂部分和调味剂部分。
9.权利要求1至8任一项的组合物,其中与区别在于不存在抗氧化剂的经类似配制的对照组合物相比,颜色稳定性提高,其中所述颜色稳定性通过比较颜色强度或颜色偏移来目测确定,其中颜色强度降低、颜色偏移或其组合指示不稳定性。
10.权利要求9的组合物,其中所述权利要求1至8任一项的组合物和所述对照组合物各自使用下述方案之一进行评估:
(1)在光照条件下储存在23℃和50%相对湿度下,并每月评估直至产品失效;
(2)在黑暗条件下储存在35℃和85%相对湿度下,并每周评估共8周;
(3)在黑暗条件下储存在30℃和70%相对湿度下,并每周评估共8周;
(4)在黑暗条件下储存在45℃和33%相对湿度下,并在第0、3、5、7、10、14天评估;
(5)在黑暗条件下储存在23℃和50%相对湿度下,并每周评估共8周;和
(6)在光照条件下储存在23℃和50%相对湿度下,并每周评估共8周。
11.权利要求9的组合物,其中权利要求1至8任一项的组合物和对照组合物各自按照ICH Q1B光稳定性方案来评估。
12.一种可食用组合物,其包含天然着色剂和酶改性的异槲皮苷,其中与区别在于不存在抗氧化剂的经类似配制的对照组合物相比,颜色稳定性提高,其中所述颜色稳定性通过比较颜色强度或颜色偏移来目测确定,其中颜色强度降低、颜色偏移或其组合指示不稳定性。
13.权利要求12的组合物,其中所述权利要求12的组合物和所述对照组合物各自使用下述方案之一进行评估:
(1)在光照条件下储存在23℃和50%相对湿度下,并每月评估直至产品失效;
(2)在黑暗条件下储存在35℃和85%相对湿度下,并每周评估共8周;
(3)在黑暗条件下储存在30℃和70%相对湿度下,并每周评估共8周;
(4)在黑暗条件下储存在45℃和33%相对湿度下,并在第0、3、5、7、10、14天评估;
(5)在黑暗条件下储存在23℃和50%相对湿度下,并每周评估共8周;和
(6)在光照条件下储存在23℃和50%相对湿度下,并每周评估共8周。
14.权利要求12的组合物,其中权利要求12的组合物和对照组合物各自按照ICH Q1B光稳定性方案来评估。
15.权利要求12至14任一项的组合物,其包含:
(1)约0.0005重量%至约3重量%的所述天然着色剂;和
(2)约0.015重量%至约0.15重量%的所述酶改性的异槲皮苷。
16.权利要求15的组合物,其中所述天然着色剂与所述酶改性的异槲皮苷的重量比为约200:1、约100:1、约50:1、约25:1、约10:1、约8:1、约6:1、约4:1、约2:1、约1:1或约1:1.5、约200:1至约1:1.5、约100:1至约1:1.5、约50:1至约1:1.5、约25:1至约1:1.5、约25:1至约1:1、约10:1至约1:1或约10:1至约2:1。
17.权利要求12至16任一项的组合物,其中所述天然着色剂选自类胡萝卜素、姜黄素、花青素类、甜菜苷、栀子蓝、栀子黄、叶绿酸类、藻青素类,及其组合。
18.权利要求17的组合物,其中所述花青素天然着色剂是黑胡萝卜,并且所述甜菜苷天然着色剂是甜菜。
19.权利要求12至18任一项的组合物,其特征在于基本上不含多糖和寡糖。
20.权利要求12至19任一项的组合物,其还包含至少一种酸。
21.权利要求12至20任一项的组合物,其中所述组合物是无糖口香糖。
22.权利要求21的组合物,其还包含水溶性增量部分、水不溶性胶基部分、甜味剂部分和调味剂部分。
23.一种用于制备无糖口香糖组合物的方法,所述方法包括:
(1)形成包含天然着色剂和酶改性的异槲皮苷抗氧化剂的预混物;
(2)将所述预混物与水溶性增量部分、水不溶性胶基部分、甜味剂部分和调味剂部分合并;以及
(3)混合所述组分以形成所述无糖口香糖组合物。
24.权利要求23的方法,其中所述包含天然着色剂和酶改性的异槲皮苷抗氧化剂的预混物还包含甘油、乙醇或其组合。
25.权利要求23或24的方法,其中所述无糖口香糖组合物包含:
(1)约0.0005重量%至约3重量%的所述天然着色剂;和
(2)约0.015重量%至约0.15重量%的所述酶改性的异槲皮苷抗氧化剂。
26.权利要求25的方法,其中在所述无糖口香糖组合物中所述天然着色剂与所述酶改性的异槲皮苷抗氧化剂例如酶改性的异槲皮苷的重量比为约200:1、约100:1、约50:1、约25:1、约10:1、约8:1、约6:1、约4:1、约2:1、约1:1或约1:1.5、约200:1至约1:1.5、约100:1至约1:1.5、约50:1至约1:1.5、约25:1至约1:1.5、约25:1至约1:1、约10:1至约1:1或约10:1至约2:1。
27.权利要求23至26任一项的方法,其中所述天然着色剂选自类胡萝卜素、姜黄素、花青素类、甜菜苷、栀子蓝、栀子黄、叶绿酸类、藻青素类,及其组合。
28.权利要求27的方法,其中所述花青素天然着色剂是黑胡萝卜,并且所述甜菜苷天然着色剂是甜菜。
29.权利要求23至28任一项的方法,其特征在于在所述无糖口香糖组合物中基本上不含多糖和寡糖。
30.权利要求23至29任一项的方法,其中所述无糖口香糖组合物还包含至少一种酸。
31.权利要求23至30任一项的方法,其中与区别在于不存在抗氧化剂的经类似配制的对照组合物相比,通过权利要求21至28任一项的方法形成的无糖口香糖组合物的颜色稳定性提高,其中所述颜色稳定性通过比较颜色强度或颜色偏移来目测确定,其中颜色强度降低、颜色偏移或其组合指示不稳定性。
32.权利要求31的方法,其中通过权利要求23至30任一项的方法形成的无糖口香糖组合物和所述对照组合物各自使用下述方案之一进行评估:
(1)在光照条件下储存在23℃和50%相对湿度下,并每月评估直至产品失效;
(2)在黑暗条件下储存在30℃和70%相对湿度下,并每周评估共8周;
(3)在黑暗条件下储存在35℃和33%相对湿度下,并每周评估共8周;
(4)在黑暗条件下储存在45℃和33%相对湿度下,并在第0、3、5、7、10、14天评估;
(5)在黑暗条件下储存在23℃和50%相对湿度下,并每周评估共8周;和
(6)在光照条件下储存在23℃和50%相对湿度下,并每周评估共8周。
33.权利要求31的方法,其中通过权利要求23至30任一项的方法形成的无糖口香糖组合物和对照组合物各自按照ICH Q1B光稳定性方案来评估。
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CN108586825A (zh) * | 2018-04-24 | 2018-09-28 | 黄正农 | 一种具有pH变色响应性的食品变质快检材料及其制备方法、用途 |
CN109463614A (zh) * | 2018-10-15 | 2019-03-15 | 郑州中科新兴产业技术研究院 | 一种高稳定性栀子黄色素的保护剂及高稳定性栀子黄色素的制备工艺和着色工艺 |
CN110973456A (zh) * | 2019-12-26 | 2020-04-10 | 北部湾大学 | 一种藏红花提取物着色剂及甜菜根提取物着色剂的制备方法及其应用 |
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MX2017017160A (es) | 2018-03-09 |
US20180192677A1 (en) | 2018-07-12 |
WO2017004248A1 (en) | 2017-01-05 |
CA2990690A1 (en) | 2017-01-05 |
EP3316705A1 (en) | 2018-05-09 |
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