CN1486144A - 三氯蔗糖的可熔形式 - Google Patents
三氯蔗糖的可熔形式 Download PDFInfo
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- CN1486144A CN1486144A CNA018220592A CN01822059A CN1486144A CN 1486144 A CN1486144 A CN 1486144A CN A018220592 A CNA018220592 A CN A018220592A CN 01822059 A CN01822059 A CN 01822059A CN 1486144 A CN1486144 A CN 1486144A
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- sucralose
- acesulfame potassium
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 title claims abstract description 103
- 239000004376 Sucralose Substances 0.000 title claims abstract description 102
- 235000019408 sucralose Nutrition 0.000 title claims abstract description 102
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 59
- 235000013305 food Nutrition 0.000 claims abstract description 32
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 23
- 239000003765 sweetening agent Substances 0.000 claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 59
- 239000000619 acesulfame-K Substances 0.000 claims description 58
- 229960004998 acesulfame potassium Drugs 0.000 claims description 57
- 239000000203 mixture Substances 0.000 claims description 47
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 description 15
- 229920002774 Maltodextrin Polymers 0.000 description 15
- 229940035034 maltodextrin Drugs 0.000 description 15
- 230000010512 thermal transition Effects 0.000 description 11
- 238000000354 decomposition reaction Methods 0.000 description 7
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940085605 saccharin sodium Drugs 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- PZZOEXPDTYIBPI-UHFFFAOYSA-N 2-[[2-(4-hydroxyphenyl)ethylamino]methyl]-3,4-dihydro-2H-naphthalen-1-one Chemical compound C1=CC(O)=CC=C1CCNCC1C(=O)C2=CC=CC=C2CC1 PZZOEXPDTYIBPI-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- PNWSHHILERSSLF-UHFFFAOYSA-N 4-methylbenzene-1,3-dicarboxylic acid Chemical compound CC1=CC=C(C(O)=O)C=C1C(O)=O PNWSHHILERSSLF-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000287680 Garcinia dulcis Species 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000012489 doughnuts Nutrition 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种可熔的三氯蔗糖和丁磺氨钾甜味剂。该甜味剂可混在大量不同的低卡路里食品中，如熟糖、硬糖、微波食品、油炸食品和浇糖浆的食品，并可作为需要熔化的糖的应用中的糖的替代品。
Description
本申请要求2000年11月17日提交的临时专利申请60/249,616的优先权。
发明领域
本发明涉及一种三氯蔗糖(sucralose)的可熔形式及其在食品中的应用。
发明背景
三氯蔗糖(4，1’，6’-三氯-4，1’，6’-三脱氧半乳糖-蔗糖)是一种由蔗糖制成的高强度甜味剂，可用于许多食品和饮料中。三氯蔗糖不象许多人造甜味剂，其可用于烘烤中。然而，干燥状态的三氯蔗糖在熔化的同时或之前，在高温(约125℃或275°F)下分解。三氯蔗糖的分解温度可通过用载体稀释三氯蔗糖得到一定程度的提高。例如，三氯蔗糖可与50重量％的麦芽糖糊精(通过喷雾干燥、冷冻干燥及其它方法)结合以提高分解温度至约145℃(293°F)。如美国专利4,495,170中描述的那样，三氯蔗糖也可与诸如丁磺氨钾(acesulfame-K)(6-甲基-1，2，3-氧杂噻嗪-4(3H)-酮-2，2-二氧化物，钾盐)的其它甜味剂干混，然而，这些干混物中的三氯蔗糖仍然在高温下分解。遗憾的是，能在高温下可逆地熔化而不分解的三氯蔗糖组合物尚未见报道。含有可熔的三氯蔗糖的组合物在食品如硬糖和微波产品的生产中会很有利。
本发明的一个目的是提供一种能在高温下可逆地熔化的三氯蔗糖组合物。
发明概述
我们已发现了一种含有可熔三氯蔗糖的甜味剂，其包含三氯蔗糖和丁磺氨钾的均质混合物。
在本发明的另一个实施方案中，我们还发现了一种含有可熔的三氯蔗糖甜味剂的食品。
而在本发明的另一个实施方案中，我们还发现了一种制作食品的方法，包括在食品的成分中加入含可熔的三氯蔗糖的甜味剂。
而在本发明的另一个实施方案中，我们还发现了一种制作食品的方法，包括在制作这样的食品时在所述食品中加入熔化的含三氯蔗糖的甜味剂。
通过阅读下列说明(包括实施例和权利要求)，这些发明和其它发明对本领域技术人员而言是显而易见的。
附图说明
图1是三氯蔗糖和丁磺氨钾混合物的热转化温度图。
图2是与丁磺氨钾均质混合的三氯蔗糖和与麦芽糖糊精混合的三氯蔗糖的热转化的比较图。
图3显示干混三氯蔗糖和丁磺氨钾不能提供含可熔三氯蔗糖组合物。
发明详述
在如美国专利4,801,700、4,950,746、5,470,969和5,498,709的大量专利中描述了三氯蔗糖及三氯蔗糖的制备方法，这些专利在此引入作为参考。丁磺氨钾是Nutrinova Nutrition Specialties & FoodIngredients GmbH生产的商品。
看起来需要在制备三氯蔗糖和丁磺氨钾的可熔混合物时形成各成分的均质混合物，而不只是干混物。这些成分的干混不能提供可熔的三氯蔗糖组合物。三氯蔗糖和丁磺氨钾的可熔混合物可通过喷雾干燥或通过冷冻干燥含有理想比例的这两种成分的水溶液来制备。含有三氯蔗糖和丁磺氨钾的水溶液可通过将这些成分溶解在水中(或者单独进行或者在干混之后进行)来制备。这些成分的相对比例范围为约80至约20mol％的三氯蔗糖和约20至约80mol％的丁磺氨钾。这些成分的相对比例范围优选为约70至约20mol％的三氯蔗糖和约30至约80mol％的丁磺氨钾。这些成分的相对比例范围最优选为约65至约22mol％的三氯蔗糖和约35至约78mol％的丁磺氨钾。在喷雾干燥或冷冻干燥之前，溶液中的总固体浓度可高达约80重量％、优选为40至约60重量％。干燥可使用任何标准加工工艺进行。
可熔的三氯蔗糖甜味剂可用在各种食品中，如熟糖(cooked candy)和硬糖(如焦糖、止咳糖等)、微波食品、浇糖浆的食品(如蜜烤火腿)、油炸食品(如炸面圈)，还可作为通常受热熔化的甜味剂(如红糖)的替代品。预计可熔的三氯蔗糖在这样的食品应用中特别有用：不均匀的加热需要甜味剂熔化并将热量散给周围各成分(如微波产品等)。
例如，一种调味的无糖或低糖的硬糖可如下制备：在平底锅中混合异麦芽糖醇(200gm)和水(70gm)并加热混合物至170℃。可任选在该混合物中加糖，但不是必须的。混合物达到170℃且具有合适的水含量之后，冷却混合物至约135-130℃并加入调味品和可熔的三氯蔗糖。为了制得水果味的无糖的硬糖，要加入柠檬酸(3gm)、着色剂(适量)、香料(约0.4gm)和可熔的三氨蔗糖(0.08gm)。然后将该糖成形或模塑并冷却成固体。用该方法形成的硬糖会具有减少的卡路里含量和合适的甜度。
提供下列非限制性实施例以进一步阐述本发明。可能存在大量与本发明公开内容一致的本发明的其它实施方案。
实施例
三氯蔗糖与不同量(重量)的麦芽糖糊精、糖精钠、天冬甜素、丁磺氨钾、柠檬酸钠和环磺酸钙的混合物通过冷冻干燥水溶液来制备。典型地，将含25-50％固体的溶液在敞口盘中冷冻。然后将冷冻盘置于真空中过夜，直到所有的液态水都从盘中除去。用研钵和研杵轻轻研磨剩余的白色粉末以除去任何大颗粒的固体。将样品存放在密封小瓶中冷藏，直至分析时。所有的样品都进行DSC分析以确定其热转化温度。结果如下表I所示：
表I
| 样品 | 样品重量(mg) | 放热(℃) |
| 微粉化的纯三氯蔗糖1 | 5.80 | 136.8 |
| 纯三氯蔗糖 | 3.10 | 120.9 |
| 2％麦芽糖糊精 | 3.60 | 124.1 |
| 2％柠檬酸钠 | 5.40 | 128.1 |
| 2％天冬甜素 | 5.40 | 122.4 |
| 10％环磺酸钙 | 6.90 | 134.6 |
| 2％糖精钠 | 5.86 | 125.7 |
| 25％糖精钠 | 9.80 | 125.3 |
| 2％丁磺氨钾 | 5.30 | 120.2 |
| 10％丁磺氨钾 | 7.95 | 133.6 |
| 25％丁磺氨钾 | 5.20 | 179.32 |
| 50％丁磺氨钾 | 5.20 | 184.12 |
1为生产出的状态(即没有被冷冻干燥)。仅该样品(对照物)被微粉化。
2吸热。
除了与丁磺氨钾的混合物之外，所有三氯蔗糖混合物(以及纯三氯蔗糖样品)都导致样品的放热分解，从而得到DSC盘中的焦化残余物。丁磺氨钾含量为25％或25％以上的三氯蔗糖混合物使该物质在盘中吸热熔化。打开DSC装置时，剩余物(来自含25％或更多丁磺氨钾的三氯蔗糖/丁磺氨钾混合物)为透明固体。如果在盘中对相同物质重复该实验，则熔化温度保持不变。在这一试验中样品循环多次。
除了丁磺氨钾之外的物质(具有比三氯蔗糖更高的热转化温度)的高浓度与它们的浓度成比例地提高了三氯蔗糖的分解温度。最重要的是，我们发现，除了丁磺氨钾之外没有物质能与三氯蔗糖混合产生会吸热熔化而不是放热分解的产品。
使用未经微粉化的三氯蔗糖重复该实验，并冷冻干燥含有三氯蔗糖和不同比例(重量)的丁磺氨钾的样品。每个样品的干燥粉末使用DSC和HPLC分析，以确定这些样品中每种化合物的浓度。结果列于下面的表II中：
表II
| 样品 | 吸热(℃) | 丁磺氨钾(％)3 | 三氯蔗糖(％)3 | 三氯蔗糖与丁磺氨钾的摩尔比 | 丁磺氨钾的摩尔分数 |
| 100％三氯蔗糖 | 120.34 | 0 | 95.3 | 1∶0 | 0 |
| 90％三氯蔗糖/10％丁磺氨钾 | 135.44 | 11.1 | 89.4 | 4∶1 | 0.20 |
| 80％三氯蔗糖/20％丁磺氨钾 | 177.6 | 20.6 | 76.1 | 1.7∶1 | 0.37 |
| 70％三氯蔗糖/30％丁磺氨钾 | 182.8 | 30.9 | 66.8 | 1∶1 | 0.50 |
| 60％三氯蔗糖/40％丁磺氨钾 | 181.8 | 40.5 | 57.6 | 1∶1.6 | 0.62 |
| 50％三氯蔗糖/50％丁磺氨钾 | 185.7 | 50.5 | 48.2 | 1∶4 | 0.80 |
| 100％丁磺氨钾 | 278.4 | 95.5 | 0 | 0∶1 | 1.0 |
3通过HPLC。
4放热。
图1显示了丁磺氨钾的摩尔分数(在丁磺氨钾/三氯蔗糖混合物中)与DSC热分解温度的关系图。外推法显示，稳定效果开始于约0.2的摩尔分数(即20mol％)，在略超过约33mol％时达到最大值。在不对混合物的热稳定性产生不利影响的同时增加丁磺氨钾的含量不会进一步提高其热转化温度，直到混合物变成主要含丁磺氨钾的混合物，即丁磺氨钾的摩尔分数大于约0.8。
图2比较了三氯蔗糖/丁磺氨钾混合物与三氯蔗糖/麦芽糖糊精混合物的热转化温度曲线。(添加剂的比例以重量百分比给出，以三氯蔗糖加上添加剂的重量为基准计算。)麦芽糖糊精和丁磺氨钾都具有比三氯蔗糖更高的热转化温度。但是这两个曲线很不相同。当三氯蔗糖与麦芽糖糊精混合时，热转化温度对添加剂比例的曲线基本是线性的(即热转化温度正比于麦芽糖糊精的浓度)。而且，混合物分解(放热)而不是简单熔化。然而，如图1和图2中的两个图所示，当三氯蔗糖与丁磺氨钾混合时，从约0.2mol％(约15重量％)开始有很明显的转变点，在该点热转化温度对添加剂比例的曲线开始急剧上升。在该点还发生了放热分解和吸热熔化之间的转变。曲线的形状加上由放热转化到吸热转化的转变不能简单地归因于用更高熔点的物质或更热稳定的物质稀释了三氯蔗糖。
下表III给出三氯蔗糖/麦芽糖糊精混合物的组成及其热转化(放热)温度，其为图3所示的曲线图提供了数据。百分比为重量百分比。
表III
| 样品 | 放热温度(℃) |
| 100％三氯蔗糖 | 120.9 |
| 98％三氯蔗糖/2％麦芽糖糊精 | 124.1 |
| 90％三氯蔗糖/10％麦芽糖糊精 | 131.0 |
| 50％三氯蔗糖/50％麦芽糖糊精 | 147.8 |
| 40％三氯蔗糖/60％麦芽糖糊精 | 157.1 |
| 30％三氯蔗糖/70％麦芽糖糊精 | 164.2 |
| 8％三氯蔗糖/92％麦芽糖糊精 | 183.0 |
为了比较，制备了三氯蔗糖和丁磺氨钾的干混物，以显示没有形成可熔的组合物。为了解三氯蔗糖和丁磺氨钾混合的均匀程度，通过HPLC测试了样品中不同位置的干混物的组成。样品的DSC结果与HPLC结果一起提供如下。基于DSC结果易于看出，没有迹象表明形成了可熔的三氯蔗糖组合物。
| HPLC结果70％三氯蔗糖/30％丁磺氨钾(％丁磺氨钾含量) | DSC结果70％三氯蔗糖/30％丁磺氨钾(转变点℃) | ||
| 样品中部 | 样品右侧 | 样品中部 | 样品右侧 |
| 27.33 | 32.03 | 128.6 | 128.5 |
| 26.66 | 29.32 | 130.9 | 129.0 |
| 29.14 | 29.88 | 129.4 | 129.4 |
| 28.86 | 30.06 | ||
| 29.65 | |||
| avg. 28.33 | avg. 30.32 | Avg. 129.63 | avg. 128.97 |
| std 1.2715dev. | std 1.1816dev. | std 1.1676dev. | std 0.4509dev. |
| CV 4.49％ | CV 3.90％ | CV 0.90％ | CV 0.35％ |
Claims (17)
1.一种可熔的含三氯蔗糖的甜味剂，其包含三氯蔗糖和丁磺氨钾的均质混合物。
2.权利要求1的可熔的含三氯蔗糖的甜味剂，其含有约80至约20mol％的三氯蔗糖和约20至约80mol％的丁磺氨钾。
3.权利要求1的可熔的含三氯蔗糖的甜味剂，其含有约65至约22mol％的三氯蔗糖和约35至约78mol％的丁磺氨钾。
4.权利要求1的可熔的含三氯蔗糖的甜味剂，其中可熔的含三氯蔗糖的甜味剂通过喷雾干燥含有三氯蔗糖和丁磺氨钾的水溶液而形成。
5.权利要求1的可熔的含三氯蔗糖的甜味剂，其中可熔的含三氯蔗糖的甜味剂通过冷冻干燥含有三氯蔗糖和丁磺氨钾的水溶液而形成。
6.权利要求5的可熔的含三氯蔗糖的甜味剂，其中水溶液含有高达约80重量％的三氯蔗糖和丁磺氨钾。
7.一种含可熔的三氯蔗糖甜味剂的食品。
8.权利要求7的食品，其中该食品选自熟糖、硬糖、微波食品、油炸食品和浇糖浆的食品。
9.权利要求7的食品，其中该食品为硬糖。
10.一种制作食品的方法，包括在食品的成分中加入可熔的含三氯蔗糖的甜味剂。
11.一种制作食品的方法，食品的制作中包括在制作这样的食品时在所述食品中加入熔化的含三氯蔗糖的甜味剂。
12.一种制备可熔的含三氯蔗糖的甜味剂的方法，包括(a)形成三氯蔗糖和丁磺氨钾的水溶液混合物；和(b)干燥所述混合物以形成可熔的含三氯蔗糖的甜味剂。
13.权利要求12的方法，其中水溶液混合物含有约80至约20mol％的三氯蔗糖和约20至约80mol％的丁磺氨钾。
14.权利要求13的方法，其中水溶液混合物含有约65至约22mol％的三氯蔗糖和约35至约78mol％的丁磺氨钾。
15.权利要求12的方法，其中水溶液中含有高达约80重量％的三氯蔗糖和丁磺氨钾。
16.权利要求12的方法，其中含三氯蔗糖和丁磺氨钾的水溶液通过喷雾干燥法干燥。
17.权利要求12的方法，其中含三氯蔗糖和丁磺氨钾的水溶液通过冷冻干燥法干燥。
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| CN103005461A (zh) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | 一种用于制备黄桃罐头的组合物 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101547614B (zh) * | 2006-10-04 | 2013-02-06 | 百事公司 | 使用纽甜素和丁磺氨-k混合物的卡路里减少的饮料 |
| CN103005461A (zh) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | 一种用于制备黄桃罐头的组合物 |
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| AU2002239550B2 (en) | 2006-11-16 |
| DE60133928D1 (de) | 2008-06-19 |
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| US7018667B2 (en) | 2006-03-28 |
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| EP1343389B1 (en) | 2008-05-07 |
| KR20030051847A (ko) | 2003-06-25 |
| MXPA03004404A (es) | 2004-09-06 |
| BR0115479A (pt) | 2003-10-21 |
| US20030091714A1 (en) | 2003-05-15 |
| EP1343389A2 (en) | 2003-09-17 |
| AU3955002A (en) | 2002-06-03 |
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