CN113556944A - 包含d-阿洛酮糖和味道修饰化合物的混合物 - Google Patents
包含d-阿洛酮糖和味道修饰化合物的混合物 Download PDFInfo
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- CN113556944A CN113556944A CN202080018362.7A CN202080018362A CN113556944A CN 113556944 A CN113556944 A CN 113556944A CN 202080018362 A CN202080018362 A CN 202080018362A CN 113556944 A CN113556944 A CN 113556944A
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Abstract
本发明主要涉及一种混合物,其包含以下物质或由以下物质组成:a)D‑阿洛酮糖和b)选自由橙皮素、二氢查尔酮橙皮素、根皮素、糖基化甜茶苷、balansines、叶甜素、圣草酚、高圣草酚、罗汉松树脂酚及其混合物组成的组的味道修饰化合物。本发明的另一方面涉及一种包含根据本发明的混合物的食品或饮料产品。
Description
技术领域
本发明主要涉及一种混合物,其包含以下物质或由以下物质组成:a)D-阿洛酮糖和b)味道修饰化合物,其选自由橙皮素、二氢查尔酮橙皮素、根皮素、糖基化甜茶苷、balansines、叶甜素、圣草酚、高圣草酚、罗汉松树脂酚及其混合物组成的组。本发明的另一方面涉及一种包含根据本发明的混合物的食品或饮料产品。
本发明的其它方面及其优选的实施方式将从以下描述和所附权利要求中呈现出来。
背景技术
消费者通常对含有大量高热量的糖(特别是蔗糖=saccharose、葡萄糖或果糖或其混合物的食品或嗜好食品有强烈的偏好,这是由于其甜味和甜味特性所致。另一方面,众所周知的是大量易代谢的碳水化合物会造成血糖水平急剧上升,导致形成脂肪沉积,并最终导致诸如超重、肥胖、胰岛素抵抗、年龄段糖尿病及其并发症的健康问题。另一个特别的加重因素是,上述许多碳水化合物也会对牙齿健康产生不利影响,因为它们会被口腔中特定类型的细菌分解成例如乳酸,并会侵蚀乳牙或恒牙的釉质(龋齿)。
因此,长期以来的一个目标是降低食品或饮料产品中的高热量的糖的含量至绝对必要或更低的水平。一个合适的方法是使用甜味剂:甜味剂是化学均匀的物质,其本身没有或只有很低的热量值,同时提供强烈的甜味感觉;一般来说,这些物质是非致龋的(例如,可以在《美国饮食协会杂志》(Journal of the American Dietetic Association)2004,104(2),第255-275页中找到综述)。
尽管所谓的增量甜味剂如山梨醇、甘露醇或其他糖醇在某种程度上是优良的甜味剂,也可以在某种程度上取代高热量的糖的其他食品特性,但当一部分人过于频繁地摄入时,这些甜味剂会导致渗透压变化所致的消化问题。
由于其应用浓度低、没有营养,因此高强度的甜味剂确实非常适合将甜味引入食品中,然而,由于与高热量的糖相比,特别是与蔗糖(例如三氯蔗糖、甜菊糖苷、甜蜜素)相比时不同的时间强度特性(即甜味特性),苦味和/或涩味的回味(例如安赛蜜-K、糖精或其盐类、甜菊糖苷、甜叶菊苷)和/或明显的额外的风味感觉,如“甘草味”(例如甘草酸铵盐)所致通常在味觉方面表现出问题。一些甜味剂不是特别热稳定的(例如索马甜、甜味蛋白、莫奈林),在每种应用中都不稳定(例如阿斯巴甜),并且一些甜味剂具有非常持久的甜味效果(强烈的甜味回味,例如糖精、三氯蔗糖、甜叶菊苷)。
在不使用无营养的甜味剂的情况下,一种可能性是降低食品或饮料产品的高热量的糖的含量,并添加感官上微弱可检测或不可检测且间接或直接增强甜味的物质,如WO2005/041684中所述。然而,WO 2005/041684中所描述的物质明确地是非天然来源的,因此,从毒理学的观点来看,其比天然来源的物质更难评估,特别是如果天然来源的物质出现在食品或嗜好食品中,或者来源于用于生产食品或饮料产品的原料。EP 1 291 342描述了天然来源的此类物质(吡啶甜菜碱);然而,这些物质不会选择性地影响甜味,但会影响其他口味,诸如鲜味或咸味。此外,所公开的物质只有付出巨大努力才能纯化。
一种降低食品或饮料中高热量的糖的含量的不同方法是用阿洛酮糖(伪果糖的同义词)代替高热量的糖。阿洛酮糖几乎不含热量,并且产生的热量少于等量蔗糖热量的约5%,但表现出约70%的蔗糖甜味强度。然而,尽管阿洛酮糖是一种天然糖,且其口感和甜味特性与蔗糖非常接近,但仍存在差异。阿洛酮糖甜味的开始比蔗糖开始要慢。此外,阿洛酮糖可能会给予食品或饮料产品(一般是不受欢迎的)异味,通常是苦味、外皮味、辛辣味、涩味或不受欢迎的余甜。此外,在某些高浓度应用中,由于成本和消化耐受性,仅使用阿洛酮糖作为高热量的糖的替代品有一定的局限性。
JP 2014/176323 A描述了一种含有果汁的饮料,其含有来自柑橘类水果的果汁,其中通过添加稀有糖D-阿洛酮糖来调节甜味组分的有机功能峰值的时间。
US 2014/0170083 A1描述了来自南岭华腺天然存在的三萜类和三萜甙类在口服消耗品制剂中生成甜味印象的用途或在增强包含至少一种其他天然存在的甜味物质的口服消耗品制剂的甜味印象中的用途。
WO 2017/036518 A1描述了一种食品,包含:a)果汁、髓、果肉、外皮;或至少一种柑橘类水果的其他成分,b)至少一种4-羟基黄烷酮,以及,如适用,c)其他调味品或调味品制剂,前提是成分(b)的存在量足以改进成分(a)的酸味和/或苦味。
WO 2018/001703 A1描述了一种增强饮料或食品中甜味剂的甜味的方法,该方法包括向产品中添加该产品总重量的2ppm至50ppm(w/w)的量的二氢查尔酮橙皮素。
发明内容
本发明的主要目的是提供可用于食品或饮料产品中的混合物,所述混合物具有减少量的高热量糖以改进甜味印象和口感,并减少该食品或饮料产品的甜味余味特性和苦味后味,同时所述食品或饮料产品表现出与含高量高热量糖的产品相同或相似的甜味。
本发明的主要目的是通过一种混合物来实现的,所述混合物包含以下物质或由以下物质组成:
a)D-阿洛酮糖
和
b)至少一种味道修饰化合物,所述味道修饰化合物选自由橙皮素、二氢查尔酮橙皮素、根皮素、α-糖基化甜茶苷、balansines、叶甜素、圣草酚、高圣草酚、罗汉松树脂酚及其混合物组成的组。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的橙皮素是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 909 599 B1。
在根据本发明的混合物中使用的包括盐及其混合物的二氢查耳酮橙皮素是本领域技术人员已知的,并且例如见述于专利申请WO 2017/186299。
在根据本发明的混合物中使用的包括盐及其混合物的根皮素是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 998 636 B1。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的圣草酚、高圣草酚是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 258 200 B1。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的罗汉松树脂酚是本领域技术人员已知的,并且例如见述于专利申请WO 2012/146584。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的叶甜素是本领域技术人员已知的,并且例如见述于欧洲专利EP 2 298 084 B1。
在根据本发明的混合物中使用的α-糖基化甜茶苷是本领域技术人员已知的,并且例如见述于专利申请WO 2015/189346(A1)。
在根据本发明的混合物中使用的Balansines是式(I)的化合物或式(I)的化合物的生理上可接受的盐
其中虚线表示单键或双键,且R1、R2、R3和R4各自彼此独立地表示氢或糖残基,优选地为单糖残基或寡糖残基,其特征在于式(I)化合物的生理上可接受的盐的反阳离子优选地选自由第一主族和副族的单正电荷阳离子、铵离子、三烷基铵离子、第二副族的带二价电荷的阳离子、第三主族和副族的三价阳离子组成的组,且优选地选自由Na+、K+、NH4 +、Ca2+、Mg2+、Al3+和Zn2+组成的组。根据本发明使用的Balansines例如见述于专利申请WO 2012/164062(A1)。如WO 2012/164062(A1)的第5页第7行至第12页第4行描述的优选的Balansines也是根据本发明优选的Balansines。
根据本发明,以下两种立体异构体(以下称为Balansines A和Balansines B)是最特别优选的Balansines。
令人惊讶地发现,D-阿洛酮糖与上述指定的味道修饰化合物的混合物可用作食品或饮料产品中其他用量的高热量糖的一部分的替代品,以降低此类产品的热量值。同时,得到的食品或饮料产品显示出改进的甜味印象与口感和减少的甜味余味特性,以及减少的异味。
根据本发明的混合物是优选的,其中所述混合物包含:
b1)味道修饰化合物,其选自由橙皮素、高圣草酚、圣草酚、根皮素、罗汉松树脂酚及其混合物组成的组
和
b2)味道修饰化合物,其选自由二氢查尔酮橙皮素、α-糖基化甜茶苷、balansines、叶甜素及其混合物组成的组。
令人惊讶地发现,D-阿洛酮糖与来自b1和b2组的味道修饰化合物的混合物导致进一步改进的甜味印象和口感,以及减少的甜味余味特性和减少的异味或所得到的食品或饮料产品。
根据本发明的混合物是优选的,其中D-阿洛酮糖与b)组所有化合物的总质量的重量比的范围为100,000:1至10:1,优选地为50,000:1至50:1,更优选地为50,000:1至100:1。
根据本发明的混合物是优选的,其中b1)组所有化合物的总质量与b2)组所有化合物的总质量的重量比的范围为100:1至1:100,优选地为10:1至1:10,更优选地为51至1:5。
根据本发明的混合物是优选的,其进一步包含一种或多种选自由调味品和/或芳香(香味)物质组成的组的物质。
根据本发明的混合物优选地包含至少一种、两种、三种、四种、五种、六种、七种、八种或更多种调味品和/或芳香物质。
在本发明的上下文中,将要使用的(一种或多种)调味品和/或芳香物质优选地选自由以下物质组成的组:
脂肪族调味物质,尤其是饱和脂肪醇,如乙醇、异丙醇、丁醇、异戊醇、己醇、2-庚醇、辛醇(1/2/3)、癸醇;不饱和脂肪醇,如顺-2戊烯醇、顺-3己烯醇、反-2己烯醇、反-3己烯醇、顺-2辛烯醇、1-辛烯-3-醇、顺-6壬烯-1-醇、反-2、顺-6壬二烯醇;脂肪醛,如饱和脂肪醛(例如乙醛、丙醛、丁醛、异丁醛、戊醛、异戊醛、己醛、3-甲基己醛、辛醛、壬醛);或单不饱和或多不饱和脂肪醛,如2-甲基丁-2-烯醛、反-2-己烯醛、顺-3-己烯醛、顺-4-己烯醛、反-2-辛烯醛、反-2-壬醛、顺-6-壬烯醛、反-2、顺-6-壬二烯醛、反-2-癸烯醛、反-2、反-10-癸二烯醛;脂肪酮,例如饱和酮(例如2-丁酮、2-戊酮、2-庚酮、2-辛酮、2-甲基庚-3-酮、2-癸酮、2-十一酮);不饱和酮(如1-戊烯-3-酮、1-己烯-3-酮、5-甲基-3-己烯酮、3-庚烯-2-酮、1-辛烯-3-酮、2-辛烯-4-酮、3-辛烯-2-酮、3-壬烯-2-酮);脂肪族二酮和脂肪族二酮醇,例如双乙酰、乙酰甲基甲醇、2,3-己二酮;脂肪酸,例如直链饱和酸,如乙酸、丙酸、丁酸、异丁酸、戊酸、庚酸、辛酸、癸酸;支链饱和酸,如2-甲基庚酸,4-乙基辛酸;以及不饱和酸,如2-丁烯酸、2-戊烯酸、4-戊烯酸、2-甲基戊烯酸、反-3-己烯酸、顺-3-己烯酸、3-辛烯酸、亚油酸);脂肪族酯,如饱和酯,例如乙酸甲酯、丁酸甲酯、2-甲基丁酸甲酯、己酸甲酯、乙酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、3-甲基丁酸乙酯、己酸乙酯、癸酸乙酯、乙酸异丙酯、乙酸异丁酯、戊酸异丁酯、乙酸异戊酯、丁酸异戊酯、异戊酸异戊酯,乙酸己酯、己酸己酯、乙酸3-辛酯以及不饱和酯,如2-己烯酸甲酯、己酸烯丙酯、顺-乙酸-3-己烯酯、顺-丁酸-3己烯酯;脂肪族硫醇和二硫醇(例如丙硫醇、烯丙硫醇、1-甲氧基-3-甲基丁烷-3-硫醇、二甲基硫醚、二甲基三硫醚、二丙基硫醚、二烯丙基三硫醚;其他脂肪族硫化合物,如2-巯基-3-丁醇、甲基硫代丙醛、3-巯基-戊酮、4-甲氧基-2-甲基-2-巯基丁酮、硫代丁酸甲酯、硫代丁酸甲酯、3-甲基硫代丙酸甲酯;脂肪族氮化合物,如丁胺、三甲胺、异硫氰酸烯丙酯、异硫氰酸异丙酯;脂环族化合物,如脂环酮,例如顺式茉莉酮、异佛尔酮、4-氧代异佛尔酮;脂环族酯,如茉莉酸甲酯、二氢茉莉酮酸甲酯;萜烯,例如萜烯醇,如芳樟醇、香茅醇、香叶醇、橙花醇、α-松油醇、薄荷醇、8-对-薄荷烯-1,2-二醇、小茴香醇、冰片、橙花叔醇、去氢芳樟醇;萜烯醛,如香叶醛、橙花醛、香茅醛、β-甜橙醛;萜烯酮,如α-紫罗兰酮、(D)-香芹酮、(L)-香芹酮、诺卡酮、胡椒酮、薄荷酮、α-大马酮、β-大马酮、大马烯酮;萜烯酯,如乙酸芳樟酯、乙酸香叶酯、乙酸香茅酯、乙酸香芹酯、乙酸小茴香酯;萜烯硫化合物,4-薄荷-8-硫醇-3-酮,硫代香叶醇,对薄荷-1-烯-8-硫醇,巯基对薄荷-3-酮;萜烯碳氢化合物,如D-柠檬烯、L-柠檬烯、α-蒎烯、β-蒎烯、罗勒烯、α-松油烯、γ-松油烯、β-没药烯、瓦伦烯;萜烯氧化物,如1,8-桉叶素、玫瑰醚、薄荷内酯、薄荷呋喃;芳香化合物,例如芳香醇,如苯甲醇、肉桂醇、2-苯基醇;芳香醛,如苯甲醛、肉桂醛、5-甲基-2-苯基己烯醛、水杨醛、4-羟基苯甲醛、仙客来醛、2-苯基-2-丁烯醛;芳香酸,如2-苯基乙酸、肉桂酸;芳香酯,如乙酸苄酯、水杨酸苄酯、乙酸茴香酯、乙酸苯甲酯、苯甲酸甲酯、水杨酸甲酯、肉桂酸甲酯;芳香酚,如苯酚、邻甲酚、对甲酚、2,3-二甲基苯基、2-乙基苯酚、2,3,5-三甲基苯酚、4-乙烯基苯酚、愈创木酚、4-乙烯基愈创木酚、丁香酚、百里香酚、香芹酚;芳香族硫化合物,如苯硫酚、二苯二硫醚;芳香族氮化合物,如邻氨基苯甲酸甲酯、N-甲基邻氨基苯甲酸甲酯;芳香醚,如香草醛、乙基香草醛、茴香醇;芳香氧化物,如胡椒醛、二苯醚;芳香族内酯,如香豆素、二氢香豆素;杂环化合物,例如杂环内酯,例如γ-丁内酯、γ-壬内酯、γ-癸内酯、δ-癸内酯、茉莉内酯、δ-十二内酯、黄葵内酯;杂环呋喃,如糠醇、糠醛、2-乙酰基呋喃、茶螺烷、2-甲基四氢呋喃-3-酮、糠硫醇、2-甲基3-呋喃硫醇、2-甲基3-四氢呋喃硫醇、二糠硫醚、二糠二硫化物;杂环吡喃,如麦芽酚、乙基麦芽酚、玫瑰醚、麦芽酚异丁酸酯;杂环吡咯,如吲哚、2-乙酰吡咯、吡咯烷;杂环吡咯,如2-甲基吡嗪、2,3-二甲基吡嗪、2-甲基3-乙基吡嗪、三甲基吡嗪、2-乙酰吡嗪、2-甲氧基3-甲基吡嗪、2-甲氧基3-乙基吡嗪、2-甲氧基3-异丁基吡嗪、2-乙基3-甲硫基吡嗪;杂环噻唑,如噻唑、2-甲基噻唑、4-甲基5-乙烯基噻唑、2-异丁基噻唑、2-乙酰基噻唑,
调味原料和调味制剂,例如,来自以下原料的精油、浸膏、净油、提取物或酊剂:柑橘类(如柠檬、酸橙、柑桔、香柠檬、柚子、苦橙、果皮或精油);草药类(莳萝、欧芹、孜然芹、迷迭香、鼠尾草、快乐鼠尾草、罗勒、龙蒿、百里香、牛至、香薄荷、牛膝草、多香果、肉豆蔻干皮、肉豆蔻、丁香叶、丁香苞、香菜、肉桂叶、肉桂皮、桂皮、小豆蔻、生姜、高良姜、姜黄粉、芫荽子、芫荽叶、胡芦巴、杜松子、苦艾、月桂叶、桉树、白胡椒、青椒、白胡椒、胡萝卜子、芹实、欧当归叶、熏渠、洋葱、韭葱、大蒜、芥末、辣根、辣椒、红辣椒、海苔、缬草油、冷杉、绿薄荷、薄荷、鹿蹄草、布枯叶、黑醋栗芽苞、茴香、八角、莲雾、荜拨、印蒿、香菖根、含羞草、金合欢、紫兰叶、芳樟叶、茉莉、依兰、卡南加、桂花、当归、快乐鼠尾草、秋葵子、摘葎草花、甘菊、薰衣草、玫瑰、天竺葵、香茅、玫瑰草油、山鸡椒、香茅草、万寿菊、橙花油、橙叶、mate、康乃克油、咖啡、可乐果、可可、绿茶、红茶、白茶、龙胆根、妥鲁香油、安息香树脂、秘鲁香脂、西印度苦香树、白松香、岩兰草、劳丹脂、广藿香、檀香木、雪松、愈创木、橡木、massoi bark、香草豆荚、零陵香豆、及其浓缩部分,
浓缩果汁,如橙汁、柠檬汁、草莓汁、樱桃汁,或百香果浓缩汁,来自以下原料水相物和回收物,所述原料为例如柑橘类(柠檬、酸橙、橙子、柑桔、柚子)、红色浆果(覆盆子、草莓、蓝莓、黑莓、红黑醋栗、……),黄色水果(桃子、杏、油桃、香蕉、……),热带水果(芒果、百香果、菠萝、荔枝、……),蔬菜(例如黄瓜、番茄)以及香料(如生姜),
苯乙酮、己酸烯丙酯、α-紫罗兰酮、β-紫罗兰酮、茴香醛、乙酸茴香酯、甲酸茴香酯、苯甲醛、苯并噻唑、乙酸苄酯、苯甲醇、苯甲酸苄酯、β-紫罗兰酮、丁酸丁酯、己酸丁酯、丁烯基苯酞、香芹酮、莰烯、石竹烯、桉油酚、乙酸肉桂酯、柠檬醛、香茅醇、香茅醛、醋酸香茅酯、乙酸环己酯、伞花烃、大马酮、癸内酯、二氢香豆素、邻甲氨基苯甲酸甲酯、十二内酯、乙酸乙氧乙酯、乙基丁酸、丁酸乙酯、癸酸乙酯、己酸乙酯、巴豆酸乙酯、乙基呋喃酮、乙基愈创木酚、异丁酸乙酯、异戊酸乙酯、乳酸乙酯、甲基丁酸乙酯、丙酸乙酯、桉树脑、丁香油酚、庚酸乙酯、4-(对羟基苯基)-2-丁酮、γ-癸内酯、香叶醇、乙酸香叶酯、乙酸香叶酯、柚子醛、二氢茉莉酮酸基质(例如)、胡椒醛、2-庚酮、3-庚酮、4-庚酮、反-2-庚烯醛、顺-4-庚烯醛、反-2-己烯醛、顺-3-己烯醇、反-2-己烯酸、反-3-己烯酸、乙酸顺-2-己烯酯、乙酸顺-3-己烯酯、己酸顺-3-己烯酯、己酸反-2-己烯酯、甲酸顺-3-己烯酯、乙酸顺-2-己酯、乙酸顺-3-己酯、乙酸反-2-己酯、甲酸顺-3-己酯、对羟基苄基丙酮、异戊醇、异戊酸异戊酯、丁酸异丁酯、异丁醛、异丁香油酚甲醚、异丙基甲基噻唑、月桂酸、乙酰丙酸、芳樟醇、芳樟醇氧化物、乙酸芳樟酯、薄荷醇、薄荷呋喃、邻胺基苯甲酸甲酯、甲基丁醇、甲基丁酸、乙酸2-甲基丁酯、己酸甲酯、肉桂酸甲酯、5-甲基糠醛、3,2,2-甲基环戊烯酮、6,5,2-甲基庚酮、二氢茉莉酮酸甲酯、茉莉酸甲酯、丁酸2-甲基甲酯、2-甲基-2-戊烯酸、硫代丁酸甲酯、3,1-甲硫基己醇、乙酸3-甲硫基己酯、橙花醇、橙花醇乙酸酯、反,式-2,4-壬二烯醛、2,4-壬二烯醇、2,6-壬二烯醇、2,4-壬二烯醇、诺卡酮、δ-辛内酯、γ-辛内酯、2-辛醇、3-辛醇、1,3-辛烯醇、乙酸1-辛酯、乙酸3-辛酯、棕榈酸、仲醛、水芹烯、乙酰基丙酮、乙酸苯乙酯、苯基乙醇、异戊酸苯乙酯、胡椒醛、丙醛、丁酸丙酯、蒲勒酮、胡薄荷醇、甜橙醛、硫噻唑、萜品烯、萜品醇、萜品油烯、8,3-硫代薄荷酮、4,4,2-甲硫基戊酮、百里酚、δ-十一内酯、γ-十一内酯、瓦伦烯、戊酸、香兰素、乙偶姻、乙基香兰素、异丁酸乙基香兰酯(=3-乙氧基-4-异丁酰氧基苯甲醛)、2,5-二甲基-4-羟基-3(2H)-呋喃酮及其衍生物(在此优选酱油酮(=2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮)、呋喃酮(=2-乙基-5-甲基-4-羟基-3(2H)-呋喃酮和5-乙基-2-甲基-4-羟基-3(2H)-呋喃酮)、麦芽酚和麦芽酚衍生物(在此优选乙基麦芽酚)、香豆素和香豆素衍生物、γ-内酯(在此优选γ-十一内酯、γ-壬内酯、γ-癸内酯)、δ-内酯(在此优选4-甲基δ癸内酯、二氢戊基吡喃、δ癸内酯、晚香玉种内酯)、山梨酸甲酯、二香兰素、4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)呋喃酮、2-羟基-3-甲基-2-环戊烯酮、3-羟基-4,5-二甲基-2(5H)-呋喃酮、乙酸异戊酯、丁酸乙酯、丁酸正丁酯、丁酸异戊酯、3-甲基-丁酸乙酯、正己酸乙酯、正己酸烯丙基酯、正己酸正丁酯、正辛酸乙酯、3-甲基-3-苯基甘氨酸乙酯、2-反-4-顺-癸二烯酸乙酯、4-(对羟基苯基)-2-丁酮、1,1-二甲氧基-2,2,5-三甲基-4-己烷、2,6-二甲基-5-庚烯-1-醛和苯乙醛、2-甲基-3-(甲硫基)呋喃、2-甲基-3-呋喃硫醇、二(2-甲基-3-呋喃基)二硫化物、糠硫醇、甲硫基丙醛、2-乙酰基-2-噻唑啉、3-巯基-2-戊酮、2,5-二甲基-3-呋喃硫醇、2,4,5-三甲基噻唑、2-乙酰噻唑、2,4-二甲基-5-乙基噻唑、2-乙酰基-1-吡咯啉、2-甲基-3-乙基吡嗪、2-乙基-3,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪、3-异丙基-2-甲氧基吡嗪、3-异丁基-2-甲氧基吡嗪、2-乙酰吡嗪、2-戊基吡啶、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、(E)-2-辛烯醛、(E)-2-壬烯醛、2-十一碳烯醛、12-甲基十三醛、1-戊烯-3-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、愈疮木酚、3-羟基-4,5-二甲基-2(5H)-呋喃酮、3-羟基-4-甲基-5-乙基-2(5H)-呋喃酮、肉桂醛、肉桂醇、水杨酸甲酯、异蒲勒醇和(此处未明确说明)这些物质的立体异构体、对映体、位置异构体、非对映体、顺式/反式异构体或差向异构体。
在优选的实施方式中,根据本发明的混合物的总量,优选地含有一种、两种、三种、四种、五种或多种来自上述定义组的调味品的总量,基于所述混合物的总质量,其范围为0.01wt.-%至5wt.-%,优选地为0.01wt.-%至1wt.-%,进一步优选地为0.01wt.-%至0.5wt.-%。
根据本发明的混合物可用于食品或饮料产品中以代替该食品或饮料产品中一部分高热量糖的含量。在这种情况下,将根据本发明的混合物添加至减少高热量糖含量的食品或饮料产品中。但也有可能在所述混合物中直接添加更多的高热量糖。由此产生的混合物(含有更多高热量的糖)随后可用于那时不含高热量的糖或只含减少量的高热量糖的食品或饮料产品中。
根据本发明的混合物是优选的,该混合物进一步包含一种或多种选自由蔗糖、果糖、葡萄糖、乳糖、异麦芽酮糖、乳果糖、D-塔格糖及其混合物组成的组的碳水化合物。
根据本发明的混合物是优选的,其中基于所述混合物的总重量,D-阿洛酮糖的总量按重量计的范围为0.1%至95.0%。
根据本发明的混合物可包含一种或多种载体,其中所述载体可为固体或液体(在25℃和1013mbar下)。作为载体,可以使用单个物质或物质混合物。
在一个实施方式中,根据本发明的混合物以液体形式存在,例如作为糖浆。
在一个实施方式中,根据本发明的混合物优选地被喷雾干燥并且该混合物包含固体载体。
根据本发明的这些优选的(优选喷干的)混合物中的有利固体载体是二氧化硅(硅酸、硅胶)、碳水化合物和/或碳水化合物聚合物(多糖)、环糊精、面粉如米粉(根据WO 2018/219465)、淀粉、降解淀粉(水解淀粉)、化学或物理改性淀粉、改性纤维素、阿拉伯胶、茄替胶、黄芩胶、卡拉亚胶、卡拉胶、瓜尔豆胚粉、刺槐豆胶、海藻酸盐、果胶、菊粉或黄原胶。优选的水解淀粉产品是麦芽糊精和糊精。
优选的固体载体是二氧化硅、面粉、阿拉伯胶和麦芽糊精,其中优选DE值在5至20范围内的麦芽糊精。哪种植物最初提供淀粉来生产所述淀粉水解物并不重要。所述淀粉的分解程度通常用特征值“葡萄糖当量”(DE)来表示,该值可以在长链葡萄糖聚合物的极限值0和纯葡萄糖的极限值100之间变化。基于玉米的淀粉是合适的且容易获得的,来自木薯粉、大米、小麦或土豆的淀粉也是如此。所述载体也可以同时用作防结块剂,如在二氧化硅的情况下。
由于完全或基本上无味道,所述优选的或特别优选的载体也是优选的。这样,根据本发明的优选初步产品可用于许多不同的产品类型和制剂中,因为所述初步产品不影响或基本上不影响现有的感觉特性,特别是香气和味觉特性——除了要掩盖的不愉快的味道印象之外。
优选的液体载体是水、乙醇、异丙醇、甘油、1,2-丙二醇、1,3-丙醇、二醋精、三醋精及其混合物。其他合适的载体是甘油三酯,优选液体甘油三酯,例如植物油。优选地为具有相同或不同的C6至C10脂肪酸基团的甘油三酯(MCT,中链甘油三酯),因为这些甘油三酯基本上也是无味的。
本发明的另一方面涉及一种包含根据本发明的混合物的食品或饮料产品。
本文上下文中的食品或饮料产品例如是烘焙产品(例如面包、饼干、蛋糕、其他烘焙食品)、糖果(例如巧克力、巧克力棒产品、其他棒产品、果胶、软硬太妃糖、口香糖)、酒精或非酒精饮料(例如咖啡、茶、葡萄酒、含酒饮料、啤酒、含啤酒饮料、利口酒、烈酒、白兰地、含的水果的柠檬汽水、等渗饮料、清爽饮料、花蜜、水果和蔬菜汁、水果或蔬菜汁制剂)、速溶饮料(例如速溶可可饮料、速溶茶饮料、速溶咖啡饮料)、肉制品(例如火腿、加工香肠或生香肠制品、加香料或腌制的新鲜或腌制肉制品)、蛋或蛋制品(蛋粉、蛋清、蛋黄)、谷类制品(例如谷物早餐、谷物棒、预煮米饭制品)、乳制品(例如乳饮料、奶昔、酸奶、开菲尔、新鲜奶酪、软奶酪、硬奶酪、干奶粉、乳清、黄油、酪乳、部分或完全水解的含乳蛋白产品)、大豆蛋白或其他大豆组分的产品(例如豆浆以及由其制备的产品、含有大豆卵磷脂的制品、豆腐或豆豉等发酵产品或其制备的产品、酱油)、水果制品(例如果冻、果冰、果酱、水果馅料)、蔬菜制品(例如番茄酱、酱汁、干蔬菜、冷冻蔬菜、预煮蔬菜、醋腌菜、腌制蔬菜)、小吃(例如烘焙或油炸土豆片或土豆面团产品、面包团产品、基于玉米或花生的挤压产品)、脂肪基和油基产品或其乳液(例如蛋黄酱、加料的蛋黄酱、色拉调料、调味制剂)、其他现成食品和汤(例如干汤、速溶汤、预煮汤)、香料、调味料混合物,特别是用于例如制作小吃的调味料。
特别是在一些情况下,在常规食品或饮料产品中高热量的糖用作基体材料、组织形成剂、填充剂和稳定剂,即在烘焙产品(例如面包、饼干、蛋糕、其他烘焙食品)、糖果(例如巧克力、巧克力棒产品、其他棒产品、果胶、软硬太妃糖、口香糖)、谷类制品(例如谷物早餐、谷物棒、预煮米饭制品)、水果制品(例如果冻、果冰、果酱、水果馅料)、蔬菜制品(例如番茄酱、酱汁、干蔬菜、冷冻蔬菜、预煮蔬菜、醋腌菜、腌制蔬菜)中,高热量的糖的量可由根据本发明的混合物部分取代。在这些食品或饮料产品的优选实施方式中,替代高热量的糖负荷的其他技术可在根据本发明的混合物与根据申请号为PCT/EP2018/069323的PCT申请的技术的组合中实现。
本发明含义内的食品或饮料产品还可以以胶囊、片剂(未包衣和包衣片剂,例如抗胃酸包衣)、糖衣丸、颗粒、丸粒、固体混合物、液相分散体、作为乳液、作为粉末、作为溶液、作为糊状物或作为其他可以吞咽或咀嚼的制剂的形式呈现为膳食补充剂。
口香糖(作为食品或饮料产品的另一实例)通常包含口香糖基质,即咀嚼时变为塑料的咀嚼块、用于不愉快味道印象的其他矫味剂、用于进一步的通常不是不愉快味道印象的调味剂、调味物质(例如肌醇磷酸、核苷酸如鸟苷一磷酸、腺苷一磷酸或其他物质如谷氨酸钠或2-苯氧基丙酸)、保湿剂、增稠剂、乳化剂、其他调料和稳定剂或气味矫正剂。
根据本发明的食品或饮料产品是优选的,其中a)组和b)组所有化合物的量对所述食品或饮料产品的贡献小于2.0%蔗糖甜味当量,优选地小于1.5%蔗糖甜味当量。
蔗糖甜味当量是指含有根据本发明的混合物的食品或饮料产品与含有一定%水平蔗糖但不含有根据本发明的混合物的相同食品或饮料产品相比的平均甜味感知。甜味通常通过与蔗糖的参考溶液进行比较来测量。蔗糖是将所有其他甜味剂与其进行比较的标准。味道小组成员通常被训练以15cm刻度线来量化甜味,为方便起见,使用2%至15%的蔗糖溶液作为参考。然后在一系列稀释液中品尝其他甜味剂,以确定与给定百分比蔗糖参考一样甜的浓度。短语“其中化合物的量对食品或饮料产品的贡献小于2.0%蔗糖当量”意指存在的量使得该化合物赋予的甜味小于2.0%蔗糖溶液赋予的甜味。
根据本发明的食品或饮料产品是优选的,其中a)组和b)组所有化合物的总和低于其甜味阈值。如果将其中化合物a)和b)以1.5wt.-%蔗糖交换的食品或饮料产品与所述食品或饮料产品相比且根据本发明的食品或饮料产品具有较少或相等的甜味,则a)组和b)组所有化合物的总和低于其甜味阈值。
根据本发明的食品或饮料产品是优选的,其中基于所述食品或饮料产品的总重量,D-阿洛酮糖的量的范围为0.01wt.-%至3.0wt.-%,优选地为0.25wt.-%至2.7wt.-%,更优选地为1.0wt.-%至2.0wt.-%。
在本发明的一些实施方式中,根据本发明的食品或饮料产品可能是优选的,其中基于所述食品或饮料产品的总重量,D-阿洛酮糖的量的范围为0.25wt.-%至15.0wt.-%,优选地为1.0wt.-%至10.0wt.-%,更优选地为2.0wt.-%至7.5wt.-%。
作为用于根据本发明的食品或饮料产品的进一步成分或用于根据本发明的混合物的进一步成分,可以使用用于食品和半奢侈食品的常用基材、助剂和添加剂例如,水、新鲜或加工过的植物或动物基本或原材料的混合物(例如,生的、烤的、干的、发酵的、熏制的和/或煮熟的肉、骨、软骨、鱼、蔬菜、水果、香草、坚果、蔬菜或果汁或糊状物或其混合物)、天然或硬化脂肪(例如牛脂、猪油、棕榈油、椰子油、硬化植物脂肪)、油(例如葵花籽油、花生油、玉米油、橄榄油、鱼油、大豆油、芝麻油)、脂肪酸或其盐(例如硬脂酸钾)、蛋白源性或非蛋白源性氨基酸及相关化合物(例如γ-氨基丁酸、牛磺酸)、肽(例如谷胱甘肽)、天然或加工蛋白质(例如如明胶)、酶(例如肽酶);核酸;核苷酸;用于不愉快味道的其他矫味剂、用于进一步的通常不是不愉快味道印象的调味剂、调味物质(例如肌醇磷酸、核苷酸如鸟苷一磷酸、腺苷一磷酸或其他物质如谷氨酸钠或2-苯氧基丙酸)、乳化剂(例如卵磷脂、甘油二酯、阿拉伯胶)、稳定剂(例如卡拉胶、海藻酸盐)、防腐剂(例如苯甲酸、山梨酸)、抗氧化剂(例如生育酚、抗坏血酸)、螯合剂(例如柠檬酸)、有机或无机酸化剂(例如苹果酸、乙酸、柠檬酸、酒石酸、磷酸)、其他苦味物质(例如奎宁、咖啡因、柠檬苦素、苦杏苷、葎草酮、卢波酮、儿茶素、单宁)、矿物盐(例如如氯化钠、氯化钾、氯化镁、磷酸钠)、防止酶促褐变的物质(例如亚硫酸盐、抗坏血酸)、精油、植物提取物、天然或合成染料或有色色素(例如类胡萝卜素、黄酮类、花青素、叶绿素及其衍生物)、香料、三叉神经特征有效物质或含有所述三叉神经特征有效物质的植物提取物、合成的、天然的或天然相同的芳香物质或有香气的物质和气味矫正剂。
据本发明优选的是一种食品或饮料产品,其另外包含一种、两种、三种、四种、五种、六种、七种、八种、九种、十种或多种选自以下组(a1)到(a3)的其他物质:
(a1)调味品,优选一种、两种、三种、四种、五种或多种选自由以下物质组成的组的调味品:香草醛、乙基香草醛、2-羟基-4-甲氧苯甲醛、乙基香草醛异丁酸酯(=3乙氧基-4-异丁酰氧基苯甲醛)、(2,5-二甲基-4-羟基-3(2H)-呋喃酮及衍生物(例如高呋喃酮、2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮)、高呋喃酮(2-乙基-5-甲基-4-羟基-3(2H)-呋喃酮和5-乙基-2-甲基-4-羟基-3(2H)-呋喃酮)、麦芽酚及其衍生物(例如乙基麦芽酚)、香豆素及其衍生物、γ-内酯(例如γ-十一内酯、γ-壬内酯)、δ-内酯(例如,4-甲基δ-内酯、马索亚内酯、δ-癸内酯、tuberolactone)、山梨酸甲酯、双香草醛、4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)呋喃酮、2-羟基-3-甲基-2-环戊烯酮、3-羟基-二甲基-2(5H)-呋喃酮、水果酯和水果内酯(例如乙酸正丁酯、乙酸异戊酯、丙酸乙酯、丁酸乙酯、丁酸正丁酯、丁酸异戊酯、3-甲基-丁酸乙酯、正己酸乙酯、正己酸烯丙基酯、正己酸正丁酯、正辛酸乙酯、3-甲基-3-苯基环氧丙酸乙酯、2-反-4-顺-癸二烯乙酯)、4-(对-羟苯基)-2-丁酮、1,1_二甲氧基-2,2,5-三甲基-4-己烷、2,6-二甲基-5-庚烯-1-醛和苯基已烯醛;
(a2)糖醇,优选地选自由甘油、赤藓糖醇、苏糖醇、阿拉伯糖醇、核糖醇、木糖醇、山梨醇、甘露醇、麦芽糖醇、异麦芽糖、半乳糖醇、乳糖醇以及这些糖醇的生理上可接受的盐特别是钠、钾、钙或铵盐组成的组的天然存在的糖醇;
(a3)提取物或提取物的浓缩部分,选自由卡坦菲果实提取物(katemfe bush)、甜叶菊提取物(特别是甜叶菊叶提取物)、柑橘提取物(苦瓜或罗汉果、水果、罗汉果、罗汉果)、甜叶菊种提取物(特别是Glycerrhyzia glabra根)、悬钩子属的提取物(特别是甜茶叶)、甜舌草的提取物(叶和花)组成的组。
根据本发明的食品或饮料产品是优选的,其中基于所述食品或饮料产品的总重量,D-阿洛酮糖和b)组所有化合物的量的范围为0.01wt.-%至3.0wt.-%,优选地为0.25wt.-%至2.7wt.-%,更优选地为1.0wt.-%至2.0wt.-%。
根据本发明的食品或饮料产品是优选的,其进一步包含一种或多种选自由蔗糖、D-果糖、D-葡萄糖、乳糖、异麦芽酮糖、乳果糖、D-塔格糖及其混合物组成的组的碳水化合物。
根据本发明的食品或饮料产品是优选的,其进一步包含人工甜味剂和/或天然高效甜味剂,优选地选自由三氯蔗糖、乙酰磺胺钾或其他盐、阿斯巴甜、阿力甜、糖精的钠盐或钙盐、新橙皮苷二氢查耳酮、环拉酸钠、纽甜、爱德万甜及其盐、甜菊醇糖苷、甜叶菊苷A、甜叶菊苷B、甜叶菊苷C(杜克苷B)、甜叶菊苷D、甜叶菊苷E、甜叶菊苷F、甜叶菊苷I、甜叶菊苷H、甜叶菊苷L、甜叶菊苷K、甜叶菊苷J、甜叶菊苷N、甜叶菊苷O、甜叶菊苷M、甜叶菊苷X、杜克苷A、甜茶苷、甜茶叶提取物、甜菊苷、糖基化甜菊醇糖苷、罗汉果苷V、异罗汉果苷、罗汉果苷IV、罗汉果水果提取物、翅子罗汉果、莽那亭及其盐(莽那亭SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐、索马甜、莫内林、马槟榔甜味蛋白、甜味蛋白、hernandulcin、菝葜苷、根皮苷、三叶苷、白云参苷、欧亚水龙骨甜素、聚宝多苷A、pterocaryoside A、pterocaryoside B、无患子倍半萜苷、糙苏苷I、巴西甘草甜素I、相思子三萜苷A、青钱柳苷I及其组合物组成的组。
根据本发明的食品或饮料产品是优选的,其中D-阿洛酮糖除外的所有碳水化合物和所有人工和天然甜味剂的总和产生至少2%蔗糖甜味当量、优选地为至少3%蔗糖甜味当量、更优选地为至少5%蔗糖甜味当量、更优选地为至少7%蔗糖甜味当量的甜味强度。
本发明的另一方面涉及一种用于为一种、两种或多种甜味物质赋予甜味印象和/或增强甜味印象和/或生产口服消耗品制剂的方法,所述方法包括以下步骤:
a)提供根据本发明的混合物;
b)提供包含一种、两种或多种甜味物质的口服消耗品制剂;以及
c)使步骤a)和b)中提供的成分接触或混合。
具体实施方式
实施例:
实施例1:冰茶
含有蔗糖(A)的比较例
含有蔗糖和D-阿洛酮糖(B)的比较例
含有D-阿洛酮糖和味道修饰化合物(C-H)的根据本发明的实施例
在瓶中按所列顺序混合各成分,并灭菌。
根据感观研究,实施例C-H显示出更好的甜味印象、强度和口感,而不会显著增加甜味余味效果。与单独使用阿洛酮糖(B)相比制剂中的酸度降低。
实施例2:碳酸软饮料(风味方向:可乐)
A:含糖饮料(比较饮料)
B:低热量饮料
C:低热量饮料
D:低热量饮料
E:低热量饮料
固体组分或成分各自与水混合,与水组合并补至100g。然后将获得的浓缩物在室温下过夜老化。最后,将1份浓缩液与5份碳酸水混合,装入瓶中并密封。
实施例3:减糖番茄酱
A:含糖的比较用制剂
B:具有减少的糖含量(与A相比)的比较用制剂
C-H:具有减少的糖含量(与A相比)和混合物的根据本发明的制剂
首先将调味料部分混合并添加到按规定顺序混合的其他成分中,然后使用搅拌器将成品番茄酱均质化,倒入瓶中并灭菌。
实施例4:减糖果胶
A:比较用制剂
B–E:根据本发明的制剂
注:聚葡萄糖本身是一种低热量值的无甜味多糖。
实施例5:作为用于成品调味的半成品的喷干制剂
将饮用水放在容器中,并使麦芽糊精和阿拉伯胶溶解在其中。然后在该载体溶液中用Turrax乳化调味料。喷洒溶液的温度不得超过30℃。然后对该混合物进行喷雾干燥(入口标称温度:185℃-195℃,出口标称温度:70℃-75℃)。
典型剂量:1wt.-%至3wt.-%,取决于应用。
实施例6:速溶桃型冰茶
制剂A:标准制剂
制剂B-D:根据本发明的制剂
制备桃味冰茶饮料的标准水用量:7.5wt.-%。
实施例7:巧克力饮料速溶粉
制剂A:标准制剂
制剂B-D:根据本发明的制剂
制备巧克力饮料的牛奶标准用量:6.9wt.-%。
实施例8:感官测试
下表中使用的缩写:橙皮素(HT)、根皮素(PH)、二氢查耳酮橙皮素(HC)、α-糖基化甜茶苷(OR)。
a)味觉溶液:水中5%蔗糖+60ppm甜叶菊苷A
b)味觉溶液:7%蔗糖+0.15%柠檬酸+60ppm甜叶菊苷A
Claims (15)
1.一种混合物,其包含以下物质或由以下物质组成:
a)D-阿洛酮糖
和
b)味道修饰化合物,其选自由橙皮素、二氢查尔酮橙皮素、根皮素、α-糖基化甜茶苷、balansines、叶甜素、圣草酚、高圣草酚、罗汉松树脂酚及其混合物组成的组,优选橙皮素、二氢查尔酮橙皮素、α-糖基化甜茶苷、根皮素及其混合物。
2.根据权利要求1所述的混合物,其中所述混合物包括:
b1)味道修饰化合物,其选自由橙皮素、高圣草酚、圣草酚、根皮素、罗汉松树脂酚及其混合物组成的组,优选橙皮素、根皮素及其混合物
和
b2)味道修饰化合物,其选自由二氢查尔酮橙皮素、α-糖基化甜茶苷、balansines、叶甜素及其混合物组成的组,优选二氢查尔酮橙皮素、α-糖基化甜茶苷、叶甜素及其混合物。
3.根据权利要求1或2所述的混合物,其中D-阿洛酮糖与b)组所有化合物的总质量的重量比的范围为100,000:1至10:1,优选范围为50,000:1至50:1,更优选范围为50,000:1至100:1。
4.根据权利要求2或3所述的混合物,其中b1)组所有化合物的总质量与b2)组所有化合物的总质量的重量比的范围为100:1至1:100,优选范围为10:1至1:10,更优选地为5:1至1:5。
5.根据前述权利要求中任一项所述的混合物,其进一步包含一种或多种选自由调味品和/或芳香物质组成的组的物质。
6.根据前述权利要求中任一项所述的混合物,其进一步包含一种或多种选自由蔗糖、D-果糖、D-葡萄糖、乳糖、异麦芽酮糖、乳果糖、D-塔格糖及其混合物组成的组的碳水化合物。
7.根据前述权利要求中任一项所述的混合物,其中基于所述混合物的总重量,D-阿洛酮糖的总量按重量计的范围为0.1%至95.0%。
8.一种食品或饮料产品,其包含根据前述权利要求中任一项所述的混合物。
9.根据权利要求8所述的食品或饮料产品,其中a)组和b)组所有化合物的量对所述食品或饮料产品的贡献小于2.0%蔗糖当量,优选地小于1.5%蔗糖当量。
10.根据权利要求8或9所述的食品或饮料产品,其中a)组和b)组所有化合物的总和低于其甜味阈值。
11.根据权利要求8至10中任一项所述的食品或饮料产品,其中基于所述食品或饮料产品的总重量,D-阿洛酮糖的量的范围为0.01wt.-%至3.0wt.-%,优选范围为0.25wt.-%至2.7wt.-%,更优选范围为1.0wt.-%至2.0wt.-%。
12.根据权利要求8至11中任一项所述的食品或饮料产品,其中基于所述食品或饮料产品的总重量,D-阿洛酮糖和b)组所有化合物的量的范围为0.01wt.-%至3.0wt.-%,优选范围为0.25wt.-%至2.7wt.-%,更优选范围为1.0wt.-%至2.0wt.-%。
13.根据权利要求8至12中任一项所述的食品或饮料产品,其进一步包含人工甜味剂和/或天然高效甜味剂,优选地选自由三氯蔗糖、乙酰磺胺钾或其他盐、阿斯巴甜、阿力甜、糖精的钠盐或钙盐、新橙皮苷二氢查耳酮、环拉酸钠、纽甜、爱德万甜及其盐、甜菊醇糖苷、甜叶菊苷A、甜叶菊苷B、甜叶菊苷C(杜克苷B)、甜叶菊苷D、甜叶菊苷E、甜叶菊苷F、甜叶菊苷I、甜叶菊苷H、甜叶菊苷L、甜叶菊苷K、甜叶菊苷J、甜叶菊苷N、甜叶菊苷O、甜叶菊苷M、甜叶菊苷X、杜克苷A、甜茶苷、甜茶叶提取物、甜菊苷、糖基化甜菊醇糖苷、罗汉果苷V、异罗汉果苷、罗汉果苷IV、罗汉果水果提取物、翅子罗汉果、莽那亭及其盐(莽那亭SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐、索马甜、莫内林、马槟榔甜味蛋白、甜味蛋白、hernandulcin、菝葜苷、根皮苷、三叶苷、白云参苷、欧亚水龙骨甜素、聚宝多苷A、蝶卡苷A、蝶卡苷B、无患子倍半萜苷、糙苏苷I、巴西甘草甜素I、相思子三萜苷A、青钱柳苷I及其组合物组成的组。
14.根据权利要求8至13中任一项所述的食品或饮料产品,其中D-阿洛酮糖除外的所有碳水化合物和所有人工和天然甜味剂的总和产生至少2%蔗糖当量、优选地为至少3%蔗糖当量、更优选地为至少5%蔗糖当量、更优选地为至少7%蔗糖当量的甜味强度。
15.一种用于为一种、两种或多种甜味物质赋予甜味印象和/或增强甜味印象和/或生产口服消耗品制剂的方法,所述方法包括以下步骤:
a)提供根据权利要求1至7中任一项所述的混合物;
b)提供包含一种、两种或多种甜味物质的口服消耗品制剂;以及
c)使步骤a)和b)中提供的成分接触或混合。
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EP19160796.9A EP3704954A1 (en) | 2019-03-05 | 2019-03-05 | Mixture comprising d-allulose and taste modifying compounds |
EP19160796.9 | 2019-03-05 | ||
PCT/EP2020/054424 WO2020178030A1 (en) | 2019-03-05 | 2020-02-20 | Mixture comprising d-allulose and taste modifying compounds |
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CN112602815A (zh) * | 2020-12-10 | 2021-04-06 | 成都希福生物科技有限公司 | 一种桂花糖浆及其制备方法 |
WO2022258161A1 (en) * | 2021-06-09 | 2022-12-15 | Symrise Ag | Flavouring composition with balanced taste profile |
CN113892627B (zh) * | 2021-09-28 | 2023-11-17 | 深圳市真味生物科技有限公司 | 一种多级复配甜味剂及其制备工艺 |
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DK1045644T3 (da) * | 1998-01-05 | 2003-08-25 | Arla Foods Amba | Anvendelse af D-tagatose som synergistisk middel og smagsenhancer |
DE10122898A1 (de) | 2001-05-11 | 2002-11-14 | Haarmann & Reimer Gmbh | Verwendung von Hydroxyflavanonen zur Maskierung des bitteren Geschmacks |
EP1291342A1 (en) | 2001-09-06 | 2003-03-12 | Societe Des Produits Nestle S.A. | Pyridinium-betain compounds as taste enhancer |
US20060159801A1 (en) | 2003-02-20 | 2006-07-20 | Kurt Rosenplenter | Use of d-tagatose for improving aroma taste |
NZ545747A (en) | 2003-08-06 | 2010-06-25 | Senomyx Inc | T1R hetero-oligomeric taste receptors, cell lines that express said receptors, and taste compounds |
EP2368442B1 (en) * | 2005-07-27 | 2014-12-17 | Symrise AG | Use of hesperetin for enhancing the sweet taste |
EP1909599B1 (en) | 2005-07-27 | 2014-04-23 | Symrise AG | Use of hesperetin for enhancing the sweet taste |
EP2298084B1 (de) | 2009-08-28 | 2011-10-19 | Symrise AG | Süßmittelreduzierte Produkte, Aromamischungen dafür sowie Verfahren zum Herstellen solcher Produkte |
EP2517574B1 (de) | 2011-04-29 | 2015-11-11 | Symrise AG | Bestimmte Vanillyllignane und deren Verwendung als Geschmacksverbesserer |
EP2529633B1 (de) | 2011-06-01 | 2014-08-06 | Symrise AG | Oral konsumierbare Zubereitungen umfassend bestimmte süß schmeckende Triterpene und Triterpenglycoside |
JP5308585B1 (ja) * | 2013-03-14 | 2013-10-09 | 株式会社 伊藤園 | 果汁含有飲料、及びその製造方法、並びに果汁含有飲料の爽快感向上方法及び後味感改善方法 |
MX2016006684A (es) * | 2013-11-22 | 2016-09-08 | Tate & Lyle Ingredients Americas Llc | Productos alimenticios y bebidas que contienen alulosa (psicosa). |
EP2954785B1 (de) | 2014-06-13 | 2018-06-06 | Symrise AG | Neue Stoffmischung zur Verbesserung des Süssgeschmacks enthaltend Rubusosid oder alpha-Glycosylrubusosid |
KR20180039731A (ko) * | 2015-09-01 | 2018-04-18 | 시므라이즈 아게 | 4-하이드록시플라바논이 첨가된 감귤류 제품을 포함하는 식품 제품 |
CN108289487A (zh) * | 2015-10-02 | 2018-07-17 | 可口可乐公司 | 具有改进的风味特征曲线的甜菊醇糖苷甜味剂 |
CN108697133A (zh) | 2016-04-28 | 2018-10-23 | 西姆莱斯有限公司 | 3-(3-羟基-4-甲氧基-苯基)-1-(2,4,6-三羟基-苯基)丙-1-酮的用途 |
CN109414050A (zh) * | 2016-06-30 | 2019-03-01 | 弗门尼舍有限公司 | 经调味的食品和饮料产品 |
EP3629762A1 (de) | 2017-06-01 | 2020-04-08 | Symrise AG | Mehle als aromaträger |
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BR112021017227A2 (pt) | 2021-12-21 |
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WO2020177936A1 (en) | 2020-09-10 |
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