DK171849B1 - Sweetener product for foodstuff use in granulate form, and a process for preparing it - Google Patents

Abstract

New granular sweetening food product comprising saccharose and at least one intense sweetener, characterized in that it contains from 50 to 99 % by weight of saccharose and from 1 to 50 % of at least one intense or strong sweetener, in that its apparent density is between 0.4 and 0.7 g/cm<3>, preferably between 0.45 and 0.55 g/cm<3>, and in that the mean diameter of the grains is between 150 and 500 mu m, preferably equal to about 200 mu m. The new product of the invention is stable in storage conditions. It is easy to handle. It is also easy to dose accurately and has a sweetening power equal to that of saccharose and brings in a reduced, practically negligible number of calories. The sweetening product may be added to various food products such as beverages, ice creams, dairy products such as yaourts and white cheese, confectionery, as well as food products in the form of powders.

Description

in DK 171849 B1

The present invention relates to a novel granular food sweetener product and to its process. The present invention relates to a sweetener product for food use based on sucrose and a high sweetener. The invention also relates to processes for producing such a product. More particularly, the present invention relates to a novel granular sweetener product containing sucrose and at least one powerful sweetener, the amount of which may reach 50% by weight of the sweetener in question.

The powerful sweeteners such as saccharin, saccharinates, acesulfame and, above all, dipeptide sweeteners, i.e. esters of aspartyl-phenylalanine, of which the most commonly used are the methyl ester, α, L-aspartyl-L-phenylalanine methyl ester, known under the term aspartame (anvendes), is widely used in the food industry because of its increased sweetness - at least equal to 20 by about 150 times the sweetness of the sucrose.

However, certain properties associated with the powerful sweeteners can make their use difficult and in particular cause problems during their incorporation into food products. These include: - their not very good solubility and their low wettability; 30 - the fact that they become sticky by humidity and tend to form agglomerates; - their extremely strong sweetness, which makes dosing thereof difficult (since this should be very precise); DK 171849 B1 2 - the presence of fine particles which make their handling pathogenic; and - their lack of stability during storage.

5

Various solutions have been proposed to overcome the disadvantages associated with the use of heavy sweeteners in the food industry. Recent studies have primarily focused on aspartame, which is a powerful sweetener whose use is widely used.

European Patent Specification EP-A 0 102 032 discloses a liquid sweetener product comprising aspartame and an aqueous dispersant preferably comprising a sugar. Such a liquid product is neither easy to store nor easy to dispense accurately.

European Patent Specification EP-A 0 106 910 discloses a solid sweetener product in the form of molded articles, e.g. in the form of cubes containing a dipeptide based sweetener with aspartame being preferred and at least one excipient which may be sucrose. The amount of dipeptide based sweetener is 0.3-30% by weight relative to excipiens. However, when the excipient mainly comprises sucrose, the amount of heavy sweetener based on dipeptide should be from 2.0 to 10% by weight relative to the excipient; in the case where the amount of excipient is lower, the solubility and humidity of the dipeptide based sweetener 30 is only moderately improved. In addition, the product obtained is very fine and the handling thereof becomes very inconvenient for this reason (page 3 line 21 to page 4 line 1 and page 5 line 19 to page 6 line 9). In other words, the amount of as-35 partam should not exceed 9% by weight of the total composition in the case of a composition containing a sweetener based on dipeptide, e.g. aspartame, DK 171849 B1 3 and sucrose. Further, the product of EP-A 0 106 910 is in a molded form, e.g. into cubes, preventing it from being incorporated in a homogeneous manner, as it exists, into the foodstuffs, such as e.g. in ice cream products, in yogurt or in powdered products.

It is the object of the present invention to provide a sweetening product which has a sweetening capability that is clearly superior to the sweetening capacity of sucrose and which can be accurately and homogeneously incorporated into various food products, whether these products are liquid, semi-liquid, in the form of a paste or in the form of a powder.

15

It is another object of the present invention to provide such a product which is stable during storage and which is easily manageable.

It is a further object of the present invention to provide such a product which has a satisfactory solubility and wettability.

It is also an object of the invention to provide a sweetener product based on sucrose and on a heavy sweetener which may contain up to 50% by weight of heavy sweetener.

It is a further object of the present invention to provide a sweetener product based on sucrose and a powerful sweetener which may comprise several powerful sweeteners.

Other objects and advantages of the invention will be apparent from the following.

DK 171849 B1 4

The present invention is similar to the above-mentioned objects, and it provides a granular sweetener product comprising sucrose and at least one heavy sweetener, which sweetener product is peculiar in that it contains 50-99% by weight of sucrose and 1-50% of at least one heavy sweetener, in that its bulk weight is between 0.4 and 0.7 g / cma, preferably 0.45-0.55 g / cma, and the mean diameter of the grains is between 150 and 500 µm, preferably equal to ca. 200 um.

10

The term "heavy sweetener" should, for the sake of simplification of the terminology of the present description as well as the claims, be construed as defining one or more heavy sweeteners.

15

The present invention also relates to several processes for the preparation of this novel sweetening product which are characterized either by the characterizing part of claim 6 or by the characterizing part of claim 7 or by the characterizing part of claim 8.

The first process of the invention comprises the following steps: a) Preparation of medium diameter sucrose particles between 150 and 500 µm comprising the following steps: a) granulation of moist phase sucrose in a continuous granulator, in which crystallized sucrose is added in its upper part; having an average diameter of between 80 and 100 mm, with optionally a portion of the complementary carrier optionally associated with the crystallized sucrose, and continuing with the addition of water substantially on a par with the addition of said crystallized DK 171849 B1 sucrose, with hot air being blown upwards into the granulator concerned; 5 a2) drying and cooling on a fluidized bed connected to the lower portion of said granulation apparatus of the sucrose particles formed in step a1; A3) screening the particles originating from step a2) in such a way as to obtain sucrose particles having an average diameter between 150 µm and 500 µm; B) mixing the sucrose particles derived from step a3) with the heavy sweetener in the form of a powder and all or the rest of any supplementary carrier under moderate processing conditions for a sufficient period of time to obtain the desired product.

The second method of the invention comprises the following steps; 25 al) moist phase granulation in a continuous granulator, in which crystallized sucrose having an average diameter of between 80 and 100 µm is added to its upper portion, together with crystallized vigorous sweetener having an average diameter of less than ca. 500 am, and optionally the supplementary carrier, which may be pre-mixed with the said crystallized sucrose, and proceed with the addition of water substantially at the level of the addition of the 35 crystallized starting raw materials, as hot air is blown upwards into the said granulation apparatus; A2) drying and cooling on a fluidized bed connected to the lower portion of the granular sweetener particles formed in step a1; 5 a3) screening the particles originating from step a2) in such a way that particles of the desired sweetener are obtained in granular form with an average diameter between 150 and 500 µm.

10

According to a variant of the first process described above, which constitutes a third process according to the invention, part of the heavy sweetener is added to the mixture at the level of the granulation step a1, the remaining part being added at the level of the step b).

The addition of water mentioned in step a) in the description of the process according to the invention may consist in an injection of water vapor or in a spray of water 20 or in a granulation solution.

One may cite as examples of powerful sweeteners useful in the present invention, saccharin, saccharinates, acesulfame, dipeptide type sweeteners, i.e. esters of aspartyl-phenylalanine, the most commonly used being α-L-aspartyl-L-phenylalanine-methyl ester, known as aspartame (ΆΡ). This list is not exhaustive.

The novel food use product of the present invention based on sucrose and a heavy sweetener may further comprise a supplemental carrier composed of one or more ingredients such as gelling agents, texturing agents, stabilizers, examples of such ingredients being pectins, animal and vegetable proteins, especially milk proteins, fibers, carboxymethyl cellulose, cyclodextrin etc.

The sweetening product of the present invention, which further contains a complementary carrier, can be prepared in various ways. This supplemental carrier may be added during the course of step b) under 5 moderate conditions, either with the total amount of the powerful sweetener in the first of the above-mentioned processes, or with a portion of the heavy sweetener when the is the third of the above-mentioned methods, or only when it is the second of the above-mentioned methods (in this last case, step b) is added to the process).

According to a variant of the process for preparing the sweetener product of the present invention containing a complementary carrier, a portion of the latter may be added under step a), the remainder being added during step b).

The addition of water referred to in step (a) of the processes of the invention may, as indicated above, consist in an injection of water vapor or in a spray of water or of a granulation solution.

This granulation solution may e.g. be a sucrose syrup or also an aqueous solution of a complementary carrier, e.g. a gelling pectin solution.

In this way it is possible, in certain cases, to introduce all or part of the optional supplementary carrier through atomization in the granulation step (al) of the process, adding a solution of this supplementary carrier.

In the following, an embodiment of the preparation of a granular foodstuff sweetener product is described in more detail to better illustrate the present invention.

DK 171849 B1 8

Icing, ie Sucrose crystallized with a mean diameter between 80 and 100 µm is supplied by a volumetric or gravimetric dosing device e.g. a screw metering device for the upper portion of a granulation chamber. The lower of this granulation chamber is in connection with a fluidized bed in which air whose temperature decreases from top to bottom, from a temperature> 100 ° C (hot air) down to a temperature of 15-20 ° C (cold air) ). The granulation chamber is injected substantially at the level of the incorporation of the icing water vapor, which together with the hot air blown over the fluidized bed creates a turbulence which induces the agglomeration of the icing particles and their subsequent granulation. The agglomerated and granulated particles, by gravity, fall into the lower portion of the granulation chamber and are absorbed by the air flow from the fluidized bed; they move beyond the fluidized bed and are cooled by the cold air stream at a temperature of 15-20 ° C before being removed from the fluidized bed to be screened to yield sucrose particles of a suitable grain size (average diameter between 150 and 500 am).

These sucrose particles are then mixed with the heavy sweetener in the form of a powder in a "gentle" mixer, e.g. a belt mixer or a plow shear mixer having a very small rotational speed. One can incorporate the required amount of heavy sweetener on one or several occasions.

For example, to prepare 50 kg of the product of the invention containing 30 kg of sucrose and 20 kg of heavy sweetener use a 200 liter belt mixer whose rotational speed is 30-40 rpm. One can incorporate into the 30 kg sieved sucrose particles 35 the 20 kg heavy sweetener in a single turn, completing the mixture for 15-20 minutes, or incorporating 3 times 6.7 kg heavy sweetener with the mixing time between each addition is 5 minutes and the final mixture is set at 10 minutes. Generally, the mixing times of sieved sucrose particles are determined after leaving the fluidized bed with the heavy sweetener in a manner sufficient to achieve complete incorporation of the heavy sweetener into the sucrose particles and a total homogeneous state of the product. .

The product of the invention, e.g. obtained by a process as described above is not a simple mixture of sucrose and heavy sweetener. In this regard, sedimentation experiments have been carried out by ultrasonic effect on a product according to the invention containing 40% by weight AP and 60% by weight sucrose. Measurements at various heights have revealed no significant scatter between the components.

The novel sweetener product of the invention 20 does not include fine particles and is therefore convenient to handle. It is storage stable and does not form ag glomerates.

It is easy to dose accurately because of its 25 times its granular shape and its low bulk weight.

It dissolves very well in water and its wettability is excellent.

For example, 2.5 g of the product of the invention containing 1.5 g of sucrose and 1 g of AP are dissolved in a liter of water at 20 ° C 4 times faster than 1 g of AP alone.

In addition, the product of the invention with a sweetness equal to that of sucrose adds only a reduced number of calories which is almost negligible. For example, a product of the invention containing 60% by weight of saccharin and 40% by weight of AP will. have a sweetness equal to approx. 80 times the sweetness of sucrose; In other words, this product will only supply a number of calories equal to less than 1% of the number that would be added to the sucrose, which is negligible, with a sweetness equal to the sweetness of the sucrose.

The novel sweetener product of the invention may be added to various food products such as e.g. beverages, ice cream products, dairy products such as yogurt and fresh cheeses, confectionery, as well as powdered food products etc.

The present invention makes it possible to carry out a formulation adapted to each specific case optionally, in particular choosing the powerful sweetener or sweeteners available and controlling the dosage thereof.

20 25 30 35

Claims (13)

A granular foodstuff sweetener product comprising sucrose and at least one heavy sweetener, characterized in that it contains 50-99% by weight of sucrose and 1-50% by weight of at least one heavy sweetener, that its bulk weight is between 0 , 4 and 0.7 g / cm 3, and that its mean diameter of the grains is between 150 and 500 µm. Sweetener product according to claim 1, characterized in that its bulk weight is between 0.45 and 0.55 g / cm 3. 15 A sweetening product according to claim 1 or 2, characterized in that its mean diameter of the grains is equal to approx. 200 am Sweetener product according to any one of claims 1-3, characterized in that it further comprises a supplementary carrier. Sweetener product according to claim 4, characterized in that said supplementary carrier is composed of one or more constituents selected from: gelling agents, texturizing agents and stabilizers such as pectins, animal and vegetable proteins, in particular milk proteins, fibers, carboxymethyl cellulose and cyclodex. -triner. 30 Process for the preparation of a sweetening product according to any one of claims 1-5, characterized in that it comprises the following steps: a) preparation of sucrose particles having an average diameter between 150 and 500 iun comprising the steps: DK 171849 B1 a) granulation of sucrose in moist phase in a continuous granulator to which crystallized sucrose with a mean diameter of between 80 and 100 µm is added at its upper part with optionally a portion of the complementary carrier optionally premixed with the crystallized sucrose, followed by the addition of water, substantially at the level of the supply of the crystallized sucrose, with hot air being blown upwardly into the granulator, a2) drying and cooling on a fluidized bed connected to the lower portion of the granulator of the step a. ) forming sucrose particles, a3) screening the particles coming from step a2) to obtain of sucrose particles having a mean diameter of between 150 and 500 µm; b) mixing the sucrose particles derived from step a3 with the heavy powdered sweetener and all or the remainder of any supplementary carrier under moderate conditions for a sufficient period of time to obtain the desired product. Process for the preparation of a sweetening product according to any one of claims 1-5, characterized in that it comprises the following steps: a) a wet phase granulation in a continuous granulating apparatus, to which crystallized sucrose is added in the upper part with a medium slurry. 35 meters between 80 and 100 am, together with crystallized solid sweetener having an average diameter less than approx. 500 am, and optionally DK 171849 B1, the supplementary carrier, which is optionally premixed with the crystallized sucrose, after which a water addition is continued, largely at the level before the supply of the crystallized starting materials, with hot air being blown upwards. way into the granulator; a2) drying and cooling on a fluid bed coupled to the lower portion of the granulator of the granular sweetener particles formed in step a); a3) screening the particles 15 coming from step a2) to obtain the desired granular sweetener particles having an average diameter between 150 and 500 µm. Process for preparing a sweetening product 20 according to any one of claims 1-5, characterized in that it comprises the following steps; a) Preparation of medium diameter sweetener particles between 150 and 500 µm comprising the steps of: 25 a) moist phase granulation in a continuous granulator to which crystallized sucrose with an average diameter between 80 and 100 μΐη is added with a portion of 30 heavy sweetener having an average diameter lower than 500 µm, and optionally a portion of the complementary carrier optionally premixed with the crystallized sucrose, followed by the addition of water, substantially at the level of supply of the crystallized starting materials, warm air being blown upwards into the granulating apparatus; a2) drying and cooling on a fluidized bed connected to the lower portion of the granulating apparatus of the granular form of the 1 step al) particles; a3) sieving the particles coming from step a2) to obtain granular 10 sweetener particles having a target laminate between 150 and 500 µm; b) mixing the granular sweetener particles derived from step a3) with the remainder of the powerful sweetener 1 powder form and all or the rest of the optional supplemental carrier, under moderate conditions for a sufficient time to obtain the desired product. The method according to claim 7, characterized in that it further comprises the following steps; b) mixing the granular sweetening particulates derived from step a3 with the total amount of the supplementary carrier, under moderate conditions, for a sufficient period of time to obtain the desired product if the supplementary carrier has not been added in step a ). Process according to any one of claims 6-9, characterized in that the addition of water in step a) consists of an injection of water vapor. Process according to any one of claims 6-9, characterized in that said addition of water in 35 steps a) consists of a spray of water or a solution for granulation. DK 171849 B1 Method according to claim 11, characterized in that the said granulation solution is a sucrose syrup. Process according to claim 11, characterized in that the added granulation solution is a complementary carrier solution, e.g. a solution of gelling agent. 10 20 25 30 35