DK175279B1 - Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof - Google Patents

Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof Download PDF

Info

Publication number
DK175279B1
DK175279B1 DK198806892A DK689288A DK175279B1 DK 175279 B1 DK175279 B1 DK 175279B1 DK 198806892 A DK198806892 A DK 198806892A DK 689288 A DK689288 A DK 689288A DK 175279 B1 DK175279 B1 DK 175279B1
Authority
DK
Denmark
Prior art keywords
sweetener
dry product
mixture
synthetic
carrier material
Prior art date
Application number
DK198806892A
Other languages
Danish (da)
Other versions
DK689288D0 (en
DK689288A (en
Inventor
Rainer Wild
Original Assignee
Wild Gmbh & Co Kg Rudolf
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=25862661&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK175279(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from DE3741961A external-priority patent/DE3741961C1/en
Application filed by Wild Gmbh & Co Kg Rudolf filed Critical Wild Gmbh & Co Kg Rudolf
Publication of DK689288D0 publication Critical patent/DK689288D0/en
Publication of DK689288A publication Critical patent/DK689288A/en
Application granted granted Critical
Publication of DK175279B1 publication Critical patent/DK175279B1/en

Links

Classifications

    • 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
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • 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

Description

i DK 175279 B1in DK 175279 B1

Den foreliggende opfindelse angår et sødemiddel med forbedret sac-charoselignende smag, et derudfra fremstillet tørprodukt samt en fremgangsmåde til fremstilling og anvendelse deraf.The present invention relates to a sweetener having improved sucrose-like taste, a dry product produced therefrom, and a process for its preparation and use.

Syntetiske sødemidler med ringe næringsværdi anvendes i stigende grad 5 i stedet for sukker til formindskning af kalorieindtagelse, af diætetiske eller medicinske grunde. Udover det længe kendte saccharin ogLow nutritional synthetic sweeteners are increasingly being used in place of sugars to reduce caloric intake, for dietary or medical reasons. In addition to the long-known saccharin and

JJ

cyclaraat er aspartam (L-aspartyl)-L-phenylalaninmethylester) og ace-sulfam-K (kaliumsalt af 6-methyl-l,2,3-oxathiazin-4(3H)on-2,2-dioxid) for tiden de eneste syntetiske sødemidler af betydning. I modsætning 10 til sukkererstatningsstoffer såsom fructose, xylit, sorbit og mannit er de ikke energiholdige og anvendes derfor i stigende grad i kaloriefattige levnedsmidler.cyclarate is aspartame (L-aspartyl) -L-phenylalanine methyl ester) and acesulfame-K (potassium salt of 6-methyl-1,2,3-oxathiazine-4 (3H) one-2,2-dioxide) currently the only synthetic sweeteners of importance. Unlike sugar substitutes such as fructose, xylite, sorbit and mannite, they are non-energy-rich and are therefore increasingly used in low-calorie foods.

Et vigtigt kriterium for disse sødemidler er sødeevnen, som sammenlignet med saccharose er væsentligt stærkere. Saccharin og cyclamat 15 har dog den ulempe, at de efterlader en bitter eftersmag i munden.An important criterion for these sweeteners is the sweetness which is significantly stronger compared to sucrose. However, saccharin and cyclamate 15 have the disadvantage of leaving a bitter aftertaste in the mouth.

Aspartam udviser derimod en særdeles god smag, men har dog kun begrænset stabilitet. Acesulfam-K er ikke helt så sød som aspartam, men er dog mere holdbar.Aspartame, on the other hand, exhibits a very good taste, but has only limited stability. Acesulfam-K is not quite as sweet as aspartame, but is more durable.

Det har allerede været forsøgt at eliminere disse uheldige egenskaber 20 ved at blande sødestoffer med hinanden såsom beskrevet i DE-PS 25 60 544. Sødestofblandinger anvendes især fordi den søde smag deri ofte forstærkes, hvorved der i forhold til de rene sødestoffer kan opnås en vis stofbesparelse.It has already been attempted to eliminate these unfortunate properties 20 by mixing sweeteners with one another as described in DE-PS 25 60 544. Sweetening mixtures are used mainly because the sweet taste therein is often enhanced, whereby a certain sweetener can be obtained in relation to the pure sweeteners. fabric savings.

En yderligere grund til anvendelse af sødestofblandinger består i, at n 25 visse af de kendte sødestoffer på tungen udfolder deres sødhed stærkt forsinket eller i stedet bevirker et meget hurtigt sødhedsindtryk, som imidlertid også hurtigt aftager. Denne ulempe kan i vid udstrækning udjævnes ved tilblanding af sødestoffer med længere varende sødhed eller eventuelt også ved blanding med naturlige sukkere. 1A further reason for using sweetener blends consists in the fact that some of the known sweeteners on the tongue exfoliate their sweetness greatly delayed or instead produce a very rapid sweetness impression, which however also decreases rapidly. This disadvantage can be largely offset by the mixing of sweeteners with longer lasting sweetness or possibly also by mixing with natural sugars. 1

Fra DE-OS 33 31 517 kendes en fremgangsmåde til forbedring af de smagsmæssige egenskaber hos acesulfam-K i husholdningsprodukter, ved hvilken fremgangsmåde acesulfam-K inden brug blandes ligeligt med andre stoffer og anvendes i form af denne blanding. Til tilblandingDE-OS 33 31 517 discloses a method for improving the taste properties of acesulfame-K in household products, in which the method of acesulfame-K before use is evenly mixed with other substances and used in the form of this mixture. For mixing

I DK 175279 B1 II DK 175279 B1 I

i 2 Ii 2 I

I anvendes aminosyrer eller blandinger af aminosyrer, fortrinsvis II use amino acids or mixtures of amino acids, preferably I

I glycin og glutaminsyre eller mononatriumglutamat. IIn glycine and glutamic acid or monosodium glutamate. IN

I Endvidere kendes fra DE-PS 25 60 544 og DE-OS 25 66 109 sødede næ- IIn addition, sweeteners are known from DE-PS 25 60 544 and DE-OS 25 66 109

I ringsmidler eller modificerede sødestoffer, som indeholder aspartam, IIn rings or modified sweeteners containing aspartame, I

I 5 eventuelt i blanding med saccharin, et cyclamat eller saccharose -Optionally in admixture with saccharin, a cyclamate or sucrose -

I samt, som smagsmodificerende middel, kaliumaluminiumsulfat og/eller IAs well as, as a flavor modifier, potassium aluminum sulfate and / or I

I naringin(naringenin-5-rhamnosidoglucosid) i mængder, som er virksom- “ IIn naringin (naringenin-5-rhamnosidoglucoside) in amounts which are effective

I me med hensyn til at modificere den vedvarende søde eftersmag hos deI me in modifying the persistent sweet aftertaste of the

I ovennævnte sødestoffer. IIn the above sweeteners. IN

I 10 DE-OS 34 22 247 beskriver en fremgangsmåde til fremstilling af en II DE-OS 34 22 247 discloses a process for producing an I

I bærer til sødestoffer, ved hvilken fremgangsmåde ét specielt mono- IYou carry to sweeteners by which method one particular mono-

I eller disaccarid omsættes med en vandig saccharoseopløsning til en II or disaccaride is reacted with an aqueous sucrose solution to an I

I gluco-oligosaccarid-blanding. IIn gluco-oligosaccharide mixture. IN

I JP 59-154956 beskriver et sødemiddel bestående af acesulfam-K og IIn JP 59-154956 discloses a sweetener consisting of acesulfame-K and I

I 15 fructose. IIn 15 fructose. IN

I De hidtil kendte sødestofblandinger retter sig således alle på bian- IThus, in the sweetener mixtures known so far, all are directed to bian I

I dinger af syntetiske sødestoffer med nærmere definerede kemiske IIn the case of synthetic sweeteners with defined chemical I

I forbindelser. IIn connections. IN

I Fra DE-AS 12 55 467 kendes en fremgangsmåde til fremstilling af et II DE-AS 12 55 467 discloses a method for producing an I

I 20 farveløst sødemiddel ved findeling af kernefrugt, opvarmning af IIn 20 colorless sweeteners by comminution of core fruit, heating I

I masken, separation, oprensning og inddampning af saften. IIn the mask, separation, purification and evaporation of the juice. IN

I DE-OS 24 56 924 beskriver et sødestofpræparat, der som syntetisk IDE-OS 24 56 924 discloses a sweetening composition which as synthetic I

I sødestof indeholder aspartam, som er indelukket i et matrixdannende ·" IIn sweetener contains aspartame which is enclosed in a matrix forming · "I

I materiale. Som matrixdannende materiale anvendes såkaldte smeltnings- IIn material. The so-called melting material is used as matrix forming material

I 25 midler, som bl.a. kan være saftkrystaller. Et sødemiddel med forbed- " IIn 25 funds, which include can be juice crystals. A sweetener with enhancement— ”I

ret saccharoselignende smag fås herved ikke. INo sucrose-like taste is thereby obtained. IN

I Det er ønskeligt at yderligere forbedre især det saccharoseagtige hos IIt is desirable to further improve especially the sucrose-like in I

I sødestofblandingers smag, eftersom den søde smag hos saccharose er IIn the taste of sweetener mixtures, since the sweet taste of sucrose is I

blevet gjort til forbillede for bedømmelsen af sødheden hos alle Ibeen modeled for the sweetness of all I

I 30 sødestoffer. IIn 30 sweeteners. IN

3 DK 175279 B13 DK 175279 B1

Dec er derfor formålet med den foreliggende opfindelse at tilvejebringe et sødemiddel og et derudfra fremstillet tørprodukt med forbedret saccharoselignende smag samt en fremgangsmåde til fremstilling deraf.Therefore, the object of the present invention is to provide a sweetener and a dry product produced therefrom with improved sucrose-like taste as well as a process for its preparation.

5 Dette formål opfyldes af et sødemiddel af den indledningsvis nævnte art, som indeholder a) mindst ét syntetisk sødestof og b) mindst ét afaromatiseret og koncentreret frugtprodukt med et tørstofindhold på fra 60 til 80° Brix.This object is fulfilled by a sweetener of the kind mentioned above, which contains a) at least one synthetic sweetener and b) at least one de-flavored and concentrated fruit product with a dry matter content of from 60 to 80 ° Brix.

10 Tørproduktet ifølge opfindelsen indeholder et sådant sødemiddel og mindst ét bærermateriale.The dry product of the invention contains such a sweetener and at least one carrier material.

Komponenten a) i sødemidlet ifølge opfindelsen er fortrinsvis aspar-tara, acesulfam-K, natriumcyclamat eller saccharin. Der kan anvendes såvel et som flere af disse sødemidler til blanding med komponenten 15 b) . Der anvendes dog imidlertid fortrinsvis en blanding af to sødestoffer, som især er en blanding af aspartam og acesulfam-K.The component a) in the sweetening agent according to the invention is preferably aspartame, acesulfame-K, sodium cyclamate or saccharin. Both one and more of these sweeteners can be used to blend with component 15 b). However, a mixture of two sweeteners is preferably used, which is especially a mixture of aspartame and acesulfame-K.

Som komponent b) kan der ligeledes anvendes ét eller flere afaromati-serede og koncentrerede frugtpræparater. Frugtpræparaterne kan være fremstillet af såvel lyst farvede som af mørkt farvede frugter. Der 20 anvendes hensigtsmæssigt frugtpræparater ud fra lyst farvede frugter, især æbler, pærer, druer, citroner, abrikoser, ananas og appelsiner. Blandinger af to frugtpræparater såsom blandinger af pærer og ananas ’ eller af drue og appelsin er især egnede. Disse frugtpræparater skal udvise et tørstofindhold på 60 - 80® Brix. 1 2 3 4 5 6As component b), one or more de-aromatized and concentrated fruit preparations may also be used. The fruit preparations can be made from both light colored and dark colored fruits. Appropriate fruit preparations are used based on light colored fruits, especially apples, pears, grapes, lemons, apricots, pineapples and oranges. Mixtures of two fruit preparations such as mixtures of pears and pineapples or of grape and orange are particularly suitable. These fruit preparations must have a dry solids content of 60 - 80® Brix. 1 2 3 4 5 6

Frugtpræparaterne fås ved, at saftkoncentrater klares ved filtrering, 2 afaromatiseres ved inddampning i vakuum og eventuelt koncentreres ved 3 ultrafiltrering eller omvendt osmose. Ved tilsvarende behandling af 4 de således vundne koncentrater på ionbyttere indstilles deres syre 5 indhold til den ønskede værdi, og om nødvendigt bringes koncentrater - 6 ne igen op til det ønskede tørstofindhold. Den samlede syremængde,The fruit preparations are obtained by clarifying juice concentrates by filtration, 2 by de-aromatizing by evaporation in vacuo and optionally by 3 ultrafiltration or reverse osmosis. By corresponding treatment of 4 the concentrates thus obtained on ion exchangers, their acid 5 content is adjusted to the desired value and, if necessary, concentrates - 6 ne are brought back to the desired solids content. The total amount of acid,

I DK 175279 B1 II DK 175279 B1 I

I iI i

I bestemt som titer (antal ml IN KOH pr. 10 g frugtpræparat) ligger IDetermined as titre (number of ml of IN KOH per 10 g of fruit preparation) lies I

I hensigtsmæssigt mellem 0,01 og 6 ml IN KOH pr. 10 g frugtpræparat. ISuitably between 0.01 and 6 ml of IN KOH per ml. 10 g of fruit preparation. IN

I Mængden af komponenterne a) og b) i sødemidlet ifølge opfindelsen IThe amount of components a) and b) of the sweetening agent according to the invention I

I afhænger af blandingens specifikke anvendelse. Der anvendes fortrins·You depend on the specific application of the mixture. Preferences are used ·

I 5 vis 0,3 - 10,0 vægtX, især 1,0 - 6,0 vægtX af komponenten a), idet IIn the case of 0.3 - 10.0 wtX, especially 1.0 - 6.0 wtX of component a),

I mængden af enkeltkomponenterne ved anvendelse af en blanding af to IIn the amount of the single components using a mixture of two I

I sødestoffer kan ligge mellem 0,15 og 5,0 vægtX. Mængden af komponen· ' IIn sweeteners may be between 0.15 and 5.0 wt. The amount of the component · 'I

I ten b) ligger fortrinsvis ved 40,0 - 98,0 vægtX regnet på basis af HPreferably, b) is at 40.0 - 98.0 wt X calculated on the basis of H

I midlet. IIn the agent. IN

I 10 Det foretrækkes at endvidere sætte maltol til sødemidlet, eftersom IIt is further preferred to add maltol to the sweetener since I

I den saccharoselignende smag hos sødemidlet ifølge opfindelsen derved IIn the sucrose-like taste of the sweetening agent according to the invention thereby I

I forstærkes yderligere. Maltol anvendes fortrinsvis i en mængde på IYou are further enhanced. Maltol is preferably used in an amount of I

I 0,005 - 1,0 vægtX, fortrinsvis i en mængde på 0,025 - 1,0 vægtX, II 0.005 - 1.0 wt X, preferably in an amount of 0.025 - 1.0 wt X, I

I regnet på basis af midlet. IIn the rain on the basis of the means. IN

I 15 Hvis sødemidlet ifølge opfindelsen anvendes til sødning af flydende II If the sweetener of the invention is used for sweetening liquid I

I levnedsmidler, især drikkevarer, kan det endvidere indeholde vand og IFurthermore, in foods, especially beverages, it may contain water and I

I andre tilsætninger såsom ascorbinsyre. Mængden af ascorbinsyre ligger IIn other additions such as ascorbic acid. The amount of ascorbic acid is I

I fortrinsvis i området 0,1 - 0,2 vægtX. IPreferably in the range 0.1 - 0.2 wt. IN

Det har overraskende vist sig, at sødemidlet ifølge opfindelsen har ISurprisingly, it has been found that the sweetening agent of the invention has I

I 20 en stærkt forbedret saccharoselignende smag sammenlignet med kendte IIn 20 a greatly improved sucrose-like taste compared to known I

sødestofblandinger. På grund af sin synergistiske forstærkning af den Isweetener blends. Because of its synergistic reinforcement of the I

I søde smag i blandingen bestående af syntetiske sødestoffer og det IIn sweet flavors in the mixture of synthetic sweeteners and I

I naturlige frugtpræparat kan der opnås væsentlig stofbesparelse af IIn natural fruit preparation, substantial metabolism of I can be achieved

I syntetiske sødestoffer, eftersom frugtpræparatet bringer de syntetis- IIn synthetic sweeteners, since the fruit preparation brings the synthetic I

I 25 ke sødestoffers sødhed væsentligt bedre til udtryk end kendte søde* IIn the sweetness of 25 ke sweeteners substantially better expressed than known sweet * I

I stofblandinger. Det er således tilstrækkeligt at tilsætte 0,5-1,8 IIn drug mixtures. Thus, it is sufficient to add 0.5 to 1.8 l

I vægtX af sødemidlet ifølge opfindelsen til levnedsmidler for at opnå IIn weight X of the sweetener of the invention for foodstuffs to obtain I

I en saccharoselignende sødhed. IIn a sucrose-like sweetness. IN

I Sødemidlet ifølge opfindelsen og det derudfra fremstillede tørprodukt IIn the sweetening agent of the invention and the dry product I prepared therefrom

I 30 er især egnet til sødning af flydende levnedsmidler såsom drikke* II 30 is particularly suitable for sweetening liquid foods such as beverages * I

I varer, eller mejeriprodukter såsom mælkeprodukter med et fedtindhold IIn goods or dairy products such as milk products with a fat content

I på 0,3 - 10 vægtX, fx frugtyoghurt eller frugtkærnemælk, eller ispro- II of 0.3 - 10 weightX, e.g., fruit yoghurt or fruit buttermilk, or ice cream.

I dukter. IIn scripts. IN

5 DK 175279 B1 Sødemidlet ifølge opfindelsen kan anvendes såvel i flydende som i fast form. Tørproduktet kan fås ud fra den flydende blanding ved sædvanlige fremgangsmåder såsom sprøjtetørring og/eller vakuumtørring og/eller tromletørring og/eller frysetørring under anvendelse af 5 egnede bærermaterialer såsom maltodextrin eller lactose. Tørproduktet ifølge opfindelsen indeholder fortrinsvis 20 - 40 vægtX, især 30 vægtX af sødemidlet og 60 - 80 vægtX, især 70 vægtX af bærermaterialet.The sweetening agent according to the invention can be used in liquid as well as in solid form. The dry product can be obtained from the liquid mixture by conventional methods such as spray drying and / or vacuum drying and / or drum drying and / or freeze drying using suitable carrier materials such as maltodextrin or lactose. The dry product according to the invention preferably contains 20 - 40 wt. X, especially 30 wt. X of the sweetener and 60 - 80 wt. X, especially 70 wt. X of the carrier material.

Tørproduktet ifølge opfindelsen kan derefter anvendes i pulverform, i 10 granulatform, fx som strøsødemiddel med lav bulk-massefylde, eller, efter presning, i tabletforra.The dry product according to the invention can then be used in powder form, in granular form, for example as a low bulk density bed sweetener, or, after pressing, in tablet feed.

Ved fremstilling af tabletter kan tørproduktet ifølge opfindelsen, som indeholder blandingen af sødemiddel og bærermateriale, tilsættes mindst ét yderligere syntetisk sødestof såsom en blanding af aspartam 15 og acesulfara-K såvel som forskellige hjælpestoffer såsom pressehjælpestoffer, fx majsstivelse, sorbitol eller plantefedtstoffer, eller egnede agitationsmidler, fx vinsyre eller natriumhydrogencarbonat, til fremmelse af opløsning. En sådan tablet indeholder fortrinsvis 10 - 40 vægtX, især 20 - 30 vægtX af blandingen af sødemiddel og 20 bærermateriale og 10 - 40 vægtX, især 20 - 30 vægtX af det tilsatte syntetiske sødestof.In the manufacture of tablets, the dry product of the invention containing the mixture of sweetener and carrier material can be added to at least one additional synthetic sweetener such as a mixture of aspartame 15 and acesulfara-K as well as various adjuvants such as pressing auxiliaries, eg corn starch, sorbitol or plant fat, , for example tartaric acid or sodium bicarbonate, to promote dissolution. Such a tablet preferably contains 10 - 40% by weight, in particular 20 - 30% by weight of the mixture of sweetener and 20 carrier material and 10 - 40% by weight, especially 20 - 30% by weight of the added synthetic sweetener.

Til fremstilling af granulater såsom strøsødepræparater kan tørproduktet ifølge opfindelsen ligeledes tilsættes mindst ét yderligere sødestof. Det vundne produkt indeholder fortrinsvis 10 - 30 vægtX, 25 især 15-25 vægtX af blandingen af sødemiddel og bærermateriale og 0,1 - 5,0 vægtX, især 0,4 - 3,0 vægtX af det tilsatte syntetiske sødestof.For the preparation of granules such as candy sweeteners, the dry product of the invention may also be added to at least one additional sweetener. The product obtained preferably contains from 10 to 30% by weight, in particular from 15 to 25% by weight of the mixture of sweetener and carrier material and from 0.1 to 5.0% by weight, in particular from 0.4 to 3.0% by weight of the added synthetic sweetener.

Sødemidlet ifølge opfindelsen og tørproduktet ifølge opfindelsen egner sig såvel som produkt til den industrielle levnedsmiddelindu-30 stri som til direkte anvendelse i husholdningen.The sweetener according to the invention and the dry product according to the invention are suitable as well as product for the industrial food industry as well as for direct use in the household.

For at bibringe sødemidlet ifølge opfindelsen en god opløselighed, stabilitet samt mikrobiologisk stabilitet bør midlets titer fortrins-In order to impart good solubility, stability and microbiological stability to the sweetening agent according to the invention,

I DK 175279 B1 II DK 175279 B1 I

I II I

I vis ligge ved 0,01 - 6 ml IN KOH pr. 10 g blanding og pH-værdien vedSome are at 0.01 - 6 ml IN KOH per ml. 10 g of mixture and the pH at

I 2,8 - 4,5. II 2.8 - 4.5. IN

I Til fremstilling af sødemidlet bliver det pulverformige syntetiske II For the preparation of the sweetener, the powdered synthetic I

I sødestof, der eventuelt er blevet blandet med maltol og/eller ascor- IIn sweetener which may have been mixed with maltol and / or ascor-I

I 5 binsyre, dispergeret i det ifølge opfindelsen anvendte frugtpræparat IIn 5 tartaric acid, dispersed in the fruit preparation I used according to the invention

I og bragt i opløsning. Derefter pasteuriseres den flydende dispersion, ' IIn and dissolved. Then, the liquid dispersion, 'I

I hvorved der opnås en fuldkommen opløsning af sødestoffet samt den IIn which a perfect solution of the sweetener as well as the I

I tilsvarende mikrobiologiske stabilitet, og produktet tørres eventu- " IIn similar microbiological stability, and the product is optionally dried

I elt. IYou guys. IN

I 10 Til fremstilling af tørproduktet sættes der et bærermateriale til den II 10 To prepare the dry product, a carrier material is added to it

I ovennævnte opløsning. Det således vundne produkt kan eventuelt efter IIn the above solution. The product thus obtained may optionally after I

I tørring granuleres på sædvanlig måde eller efter tørring presses til IIn drying, granulate in the usual manner or after drying is pressed to I

I tabletter. IIn tablets. IN

I Opfindelsen illustreres ved nedenstående eksempler. IThe invention is illustrated by the following examples. IN

I 15 EKSEMPEL 1 IEXAMPLE 1 I

I 0,8 g aspartam og 0,8 g acesulfam-K blandes i pulverform med IIn 0.8 g of aspartame and 0.8 g of acesulfame-K are mixed in powder form with I

I 0,1 vægtZ ascorbinsyre, og der tilsættes 100 ml drikkevand. Dertil IIn 0.1% Z of ascorbic acid and 100 ml of drinking water are added. For that I

I sættes der 95 g af et frugtpræparat af pære- og ananassaft (bian- IAdd 95 g of a fruit preparation of pear and pineapple juice (bian- I

I dingsforhold 1:1), som ved filtrering, afaromatisering og koncentre- IIn ratio 1: 1), as in filtration, aromatization and concentration

I 20 ring er blevet instillet til et tørstofindhold på 65° Brix. Bian- IIn 20 rings has been set to a dry matter content of 65 ° Brix. Bian- I

I dingen dispergeres og pasteuriseres. Det vundne produkt udviser en IIn the thing, dispersed and pasteurized. The product obtained exhibits an I

I pH-værdi på 4,0 og en titer på 4 ml IN KOH pr. 10 g sødemiddel. IAt a pH of 4.0 and a titer of 4 ml of IN KOH per ml. 10 g of sweetener. IN

Η IΗ I

I EKSEMPEL 2 IEXAMPLE 2 I

I 1 g aspartam og 1,5 g acesulfam-K dispergeres i 5 g vand. Dispersion- IIn 1 g of aspartame and 1.5 g of acesulfame-K are dispersed in 5 g of water. Dispersion- I

I 25 en røres ud i 92,5 g af et frugtpræparat af æble- og pæresaft (bian- IInto one is stirred into 92.5 g of an apple and pear juice fruit preparation

I dingsforhold 1:1), som ved filtrering, afaromatisering og koncen- IIn 1: 1 ratio, as in filtration, aromatization and concentration

I trering er blevet indstillet til et tørstofindhold på 75® Brix. II tration has been set to a solids content of 75® Brix. IN

I Dispersionen pasteuriseres derefter, hvorved den omdannes til en IThe dispersion is then pasteurized, transforming it into an I

I opløsning. Den således vundne sødestofopløsning udviser en pH-værdi IIn solution. The sweetener solution thus obtained exhibits a pH I

I 30 på 2,8 og en titer på 6,0 ml IN KOH pr. 10 g sødemiddel. IAt 2.8 and a titer of 6.0 ml IN KOH per ml. 10 g of sweetener. IN

7 DK 175279 B1 EKSEMPEL 3EXAMPLE 3

a) 1,52 aspartara og 6X acesulfam-Ka) 1.52 aspartara and 6X acesulfame-K

b) 0,52 aspartam og 62 acesulfam-Kb) 0.52 aspartame and 62 acesulfame-K

c) 1,22 aspartam, 1,22 acesulfam-K og 5 4,82 natriumcyclamat dispergeres i x g vand (x = 100 g - sødestof - frugtpræparat) og røres ud i 85 g af et frugtpræparat af æble- og citronsaft, som ved filtrering, afaromatisering, afsyrning og koncentrering er blevet indstillet til et tørstofindhold på 75" Brix. Dispersionen pasteuri-10 seres derefter, hvorved sødestofferne går i opløsning. Den således vundne opløsning udviser en pH-værdi på 3,4 og en titer på 0,9 ml IN KOH pr. 10 g sødemiddel.(c) 1.22 aspartame, 1.22 acesulfame-K and 4.82 sodium cyclamate are dispersed in xg of water (x = 100 g - sweetener - fruit preparation) and stirred into 85 g of a fruit and lemon juice preparation, as by filtration , aromatization, deacidification and concentration have been adjusted to a solids content of 75 "Brix. The dispersion is then pasteurized to dissolve the sweeteners. The solution thus obtained has a pH of 3.4 and a titer of 0.9 ml IN KOH per 10 g sweetener.

EKSEMPEL 4 a) 0,452 aspartam og 0,452 acesulfam-K, 15 b) 0,32 aspartam og 0,32 acesulfam-K og 0,352 saccharin dispergeres i x g vand (x - 100 g - sødestoffer - frugtpræparat) og røres ud i 60 g af et frugtpræparat af drue- og pæresaft (blandings forhold 2:1), som ved filtrering, afaromatisering, afsyrning og 20 koncentrering er blevet indstillet til 75° Brix.EXAMPLE 4 a) 0.452 aspartame and 0.452 acesulfame-K, b) 0.32 aspartame and 0.32 acesulfame-K and 0.352 saccharin are dispersed in xg of water (x - 100 g - sweeteners - fruit preparation) and stirred in 60 g of a fruit preparation of grape and pear juice (2: 1 blend ratio) which has been adjusted to 75 ° Brix by filtration, aromatization, deacidification and concentration.

Dispersionen pasteuriseres derefter, hvorved sødestofferne opløses.The dispersion is then pasteurized to dissolve the sweeteners.

Den således vundne sødestofopløsning udviser en pH-værdi på 4,2 og en titer på 0,3 ml IN KOH pr. 10 g sødemiddel.The sweetener solution thus obtained exhibits a pH of 4.2 and a titer of 0.3 ml of IN KOH per liter. 10 g of sweetener.

EKSEMPEL 5 25 0,8 g aspartam og 0,8 g acesulfam-K blandes i pulverform med 0,05 vægtX ascorbinsyre og suspenderes i 3,3 vægt2 vand. Dertil sættes 0,05 vægt2 maltol og 95 g af et frugtpræparat af pære- og ananassaftEXAMPLE 5 0.8 g of aspartame and 0.8 g of acesulfame-K are mixed in powder form with 0.05% by weight of ascorbic acid and suspended in 3.3% by weight of water. To this is added 0.05 wt 2 maltol and 95 g of a fruit preparation of pear and pineapple juice

I DK 175279 B1 II DK 175279 B1 I

i 8 Ii 8 I

I (blandingsforhold 2:1), som ved filtrering, afaromatisering og kon- II (mixture ratio 2: 1), as in filtration, aromatization and conc

I centrering er blevet indstillet til et tørstofindhold på 65® Brix. IIn centering has been set to a dry matter content of 65® Brix. IN

I Blandingen dispergeres og pasteuriseres. Det vundne produkt udviser IThe mixture is dispersed and pasteurized. The product obtained exhibits I

I en pH-værdi på 4,0 og en titer på 4 ml IN KOH pr. 10 g sødemiddel. IAt a pH of 4.0 and a titer of 4 ml of IN KOH per ml. 10 g of sweetener. IN

Claims (8)

1. Sødemiddel med forbedret saccharoselignende smag, kendetegnet ved, at det indeholder * a) mindst ét syntetisk sødestof og 5 b) mindst ét afaromatiseret og koncentreret frugtpræparat med et tørstofindhold på 60 - 80® Brix.1. Sweetener with improved sucrose-like taste, characterized in that it contains * a) at least one synthetic sweetener and 5 b) at least one de-flavored and concentrated fruit preparation with a dry solids content of 60 - 80® Brix. 2. Sødemiddel ifølge krav 1, kendetegnet ved, at det har en syrekoncentration, bestemt som titer, på 0,01 - 6 ml IN KOH pr. 10 g blanding og en pH-værdi 10 på 2,8 - 4,5.Sweetener according to claim 1, characterized in that it has an acid concentration, determined as titer, of 0.01 - 6 ml of IN KOH per liter. 10 g of mixture and pH 10 of 2.8 - 4.5. 3. Sødemiddel ifølge krav 1 eller 2, kendetegnet ved, at det endvidere indeholder maltol.Sweetener according to claim 1 or 2, characterized in that it further contains maltol. 4. Sødemiddel ifølge et hvilket som helst af kravene 1-3, 15 kendetegnet ved, at komponenten a) er aspartam, acesul-fara-K, natriumcyclamat eller saccharin, fortrinsvis en blanding af aspartam og acesulfam-K.Sweetener according to any of claims 1-3, characterized in that component a) is aspartame, acesulphara-K, sodium cyclamate or saccharin, preferably a mixture of aspartame and acesulfame-K. 5. Sødemiddel ifølge et hvilket som helst af kravene 1-4, kendetegnet ved, at komponenten b) er blevet fremstillet 20 ud fra en lyst farvet frugt, fortrinsvis æble, pære, drue, citron, abrikos, ananas eller appelsin eller en blanding deraf. • 6. Sødemiddel ifølge et hvilket som helst af kravene 1-5, kendetegnet ved, at det indeholder 0,3 - 10 vægtX af komponenten a), fortrinsvis endvidere 40,0 - 98,0 vægtZ af 25 komponenten b), især samt 0,005 - 0,1 vægtZ maltol.Sweetener according to any one of claims 1-4, characterized in that component b) has been prepared from a light colored fruit, preferably apple, pear, grape, lemon, apricot, pineapple or orange or a mixture thereof. . Sweetener according to any one of claims 1-5, characterized in that it contains 0.3 - 10 wt X of component a), preferably further 40.0 - 98.0 wt Z of component b), in particular as well as 0.005 - 0.1% Z maltol. 7. Sødemiddel ifølge et hvilket som helst af kravene 1-6, kendetegnet ved, at det endvidere indeholder ascorbinsyre. 1 Sødemiddel ifølge et hvilket som helst af kravene 1-7, kendetegnet ved, at det foreligger som et tørprodukt. I DK 175279 B1 I I 10 I I 9. Tørprodukt, I I kendetegnet ved, at det indeholder et sødemiddel ifølge et I hvilket som helst af kravene 1-7 og mindst ét bærermateriale, I I fortrinsvis 20 - 40 vægtZ af sødemidlet og 60 - 80 vsgtZ af I I 5 bærermaterialet. I I 10. Tørprodukt ifølge krav 9, I I kendetegnet ved, at det foreligger i tabletform, granulat- I I form eller pulverform. I I 11. Tørprodukt ifølge krav 10, I I 10 kendetegnet ved, at det i tabletform endvidere indeholder I I mindst ét syntetisk sødestof og/eller mindst ét pressehjælpemiddel I og/eller ét agitationsmiddel, fortrinsvis 10 - 40 vægtZ af blandingen I I af sødemiddel og bærermateriale og 10 - 40 vægtZ syntetisk sødestof. I I 12. Tørprodukt ifølge krav 10, I I 15 kendetegnet ved, at det i granulatform endvidere inde- I I holder mindst ét syntetisk sødestof, fortrinsvis 10 - 30 vægtZ af I I blandingen af sødemiddel og bærermateriale og 0,1 - 5,0 vægtZ I I syntetisk sødestof. ISweetener according to any one of claims 1-6, characterized in that it further contains ascorbic acid. Sweetener according to any one of claims 1-7, characterized in that it is present as a dry product. I DK 175279 B1 II 10 II 9. Dry product, II characterized in that it contains a sweetener according to any one of claims 1-7 and at least one carrier material, II preferably 20 - 40 wtZ of the sweetener and 60 - 80 vsgtZ of II 5 the carrier material. Dry product according to claim 9, characterized in that it is in tablet form, granular or powder form. Dry product according to claim 10, II 10 characterized in that it further contains in tablet form II at least one synthetic sweetener and / or at least one pressing aid I and / or one agitating agent, preferably 10 - 40 weight Z of the mixture II of sweetener and carrier material and 10 - 40 weight Z synthetic sweetener. Dry product according to claim 10, II 15, characterized in that it also contains in granular form at least one synthetic sweetener, preferably 10 - 30% by weight of the II mixture of sweetener and carrier material and 0.1 - 5.0% by weight Z II synthetic sweetener. IN 13. Fremgangsmåde til fremstilling af sødemidlet ifølge et hvilket I I 20 som helst af kravene 1-8, I I kendetegnet ved, at mindst ét pulverformigt syntetisk I I sødestof, eventuelt maltol og/eller ascorbinsyre dispergeres i mindst I I ét afaromatiseret og koncentreret frugtpræparat med et tørstofindhold I I på 60 - 80° Brix, og dispersionen pasteuriseres under opløsning af „ I I 25 bestanddelene, idet den vundne opløsning fortrinsvis tørres, og især I I ved at der til det fremstillede sødemiddel sættes et bærermateriale, - I I og blandingen enten tørres og derefter presses til tabletter eller I I eventuelt tørres og eventuelt granuleres på sædvanlig måde. IProcess for the preparation of the sweetener according to any one of claims 1-8, II, characterized in that at least one powdered synthetic II sweetener, optionally maltol and / or ascorbic acid, is dispersed in at least II one de-aromatized and concentrated fruit composition with a dry matter content. II of 60-80 ° Brix and the dispersion pasteurized with dissolution of the "II 25 ingredients, preferably drying the solution obtained, and in particular II by adding a carrier material to the sweetener prepared, - II and the mixture is either dried and then pressed to tablets or II optionally dried and optionally granulated in the usual manner. IN 14. Anvendelse af sødemidlet ifølge et hvilket som helst af kravene I I 30 1-8 og tørproduktet ifølge et hvilket som helst af kravene 9-12 i I I husholdningen eller ved industriel levnedsmiddelfremstilling, fx til I - - - — DK 175279 B1 sødning af flydende levnedsmidler, Især drikkevarer, samt mejeriprodukter og isprodukter. «Use of the sweetener according to any one of claims II 30 1-8 and the dry product according to any one of claims 9-12 in the II household or in industrial foodstuffs, eg for I - - - - DK 175279 B1 liquid sweetening foods, especially beverages, as well as dairy and ice cream products. «
DK198806892A 1987-12-10 1988-12-09 Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof DK175279B1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE3741961A DE3741961C1 (en) 1987-12-10 1987-12-10 Sweetener, process for the production thereof and use thereof
DE3741961 1987-12-10
DE3839869A DE3839869C2 (en) 1987-12-10 1988-11-25 Sweetener
DE3839869 1988-11-25

Publications (3)

Publication Number Publication Date
DK689288D0 DK689288D0 (en) 1988-12-09
DK689288A DK689288A (en) 1989-06-11
DK175279B1 true DK175279B1 (en) 2004-08-09

Family

ID=25862661

Family Applications (1)

Application Number Title Priority Date Filing Date
DK198806892A DK175279B1 (en) 1987-12-10 1988-12-09 Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof

Country Status (12)

Country Link
EP (1) EP0319984B1 (en)
JP (1) JPH0728691B2 (en)
AU (1) AU612738B2 (en)
CA (1) CA1325134C (en)
DE (2) DE3839869C2 (en)
DK (1) DK175279B1 (en)
ES (1) ES2033405T3 (en)
FI (1) FI94210C (en)
GR (1) GR3004497T3 (en)
IE (1) IE60953B1 (en)
NO (1) NO172721C (en)
PT (1) PT89204B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4873112A (en) * 1988-07-26 1989-10-10 Fruitsource Associates Fruit concentrate sweetner and process of manufacture
AU6074990A (en) * 1989-08-11 1991-03-11 Harold Bumann Process for preparing fruit nectars
US5064658A (en) * 1990-10-31 1991-11-12 Warner-Lamber Company Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same
DE4416429A1 (en) * 1994-05-10 1995-11-16 Hoechst Ag Sweetener with an improved sucrose-like taste and process for its production and use
JP3646497B2 (en) * 1997-12-22 2005-05-11 味の素株式会社 Granular sweetener
JP3648959B2 (en) * 1997-12-22 2005-05-18 味の素株式会社 Sweetener composition
CA2319059A1 (en) * 1998-01-30 1999-08-05 The Procter & Gamble Company Sweetening agent
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
DE102012017884A1 (en) * 2012-08-03 2014-02-20 Krüger Gmbh & Co. Kg Composition for the delayed absorption
CN104719484B (en) * 2013-12-24 2018-09-18 内蒙古伊利实业集团股份有限公司 A kind of production method of milk tablet base stock powder and the direct tablet compressing method of milk tablet
EP3236776A1 (en) * 2014-12-23 2017-11-01 Celanese Sales Germany GmbH Taste modifying compositions

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1255467B (en) * 1963-09-07 1967-11-30 Donath Kelterei G M B H & Co K Process for the preparation of a colorless sweetener free of off-taste
ZA703079B (en) * 1969-05-09 1971-06-30 Searle & Co Sweetening compositions and method
US3761288A (en) * 1970-07-16 1973-09-25 Gen Foods Corp Method for making a low calorie sweetening composition
GB1508132A (en) * 1974-05-20 1978-04-19 Technicon Instr Analysis of biological fluids
CH584037A5 (en) * 1974-10-23 1977-01-31 Vebo Genosschenschaft Solothur
DE2560544C2 (en) * 1975-12-12 1986-05-28 General Foods Corp., White Plains, N.Y. Sweetened foods
DE2556109C2 (en) * 1975-12-12 1984-05-03 General Foods Corp., 10625 White Plains, N.Y. Modified sweeteners and methods of modifying the persistent sweet aftertaste of a sweetener
LU84363A1 (en) * 1982-09-03 1983-02-28 Hoechst Ag PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE
JPS59154956A (en) * 1983-02-21 1984-09-04 Takeda Chem Ind Ltd Sweetening composition and sweetening method
DE3329764C2 (en) * 1983-08-18 1997-08-21 Krueger Gmbh & Co Kg Dry, free-flowing and easily soluble sweetener preparation, and process for its preparation
DE3422247A1 (en) * 1984-06-15 1985-12-19 Pfeifer & Langen, 5000 Köln GLUCO-OLIGOSACCHARIDE MIXTURE AND METHOD FOR THE PRODUCTION THEREOF

Also Published As

Publication number Publication date
PT89204B (en) 1993-06-30
CA1325134C (en) 1993-12-14
JPH01211468A (en) 1989-08-24
NO172721C (en) 1993-09-01
DK689288D0 (en) 1988-12-09
DE3839869C2 (en) 1993-12-09
GR3004497T3 (en) 1993-03-31
FI94210B (en) 1995-04-28
FI885721A0 (en) 1988-12-09
NO885467D0 (en) 1988-12-08
ES2033405T3 (en) 1993-03-16
IE883670L (en) 1989-06-10
NO172721B (en) 1993-05-24
IE60953B1 (en) 1994-09-07
DK689288A (en) 1989-06-11
NO885467L (en) 1989-06-12
DE3869356D1 (en) 1992-04-23
EP0319984A2 (en) 1989-06-14
AU2669188A (en) 1989-06-15
FI94210C (en) 1995-08-10
EP0319984A3 (en) 1989-12-06
FI885721A (en) 1989-06-11
AU612738B2 (en) 1991-07-18
PT89204A (en) 1989-12-29
JPH0728691B2 (en) 1995-04-05
DE3839869A1 (en) 1990-05-31
EP0319984B1 (en) 1992-03-18

Similar Documents

Publication Publication Date Title
AU2016213754B2 (en) Stevia blends containing rebaudioside b
EP0684772B1 (en) Sweet beverages and sweetening compositions
DE69911056T2 (en) CO-CRYSTALLIZATION OF SUGAR AND N- [N- (3,3-DIMETHYLBUTYL) -L-ALPHA-ASPARTYL] -L-PHENYLALANINE 1-METHYL ESTER
FI71465B (en) SYNERGISTIC SHEET SYNTHESIS IN THE BLANKING AV OLIKA SOETNINGSMEDEL
JP5000730B2 (en) Sweetened beverage
US5164214A (en) Sweetening agent
DK175279B1 (en) Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof
CZ451189A3 (en) Artificial sweetener based on fruit concentrate and process for preparing thereof
AU2011356644A1 (en) Stevia blends containing rebaudioside B
KR20220099515A (en) Sweetener powder composition and method of preparing the same
CN113439837A (en) Fructus momordicae powder sugar-reducing sweetener and preparation method thereof
JP2010268707A (en) Bitterness-suppressing agent
JPH0466543B2 (en)
BR112021001097A2 (en) steviol glycoside aggregates with specific particle size distribution
JPS61212257A (en) Aspartame-containing composition of food having improved taste
DE3741961C1 (en) Sweetener, process for the production thereof and use thereof
JP4146297B2 (en) Moromi vinegar with sugarcane juice concentrate
JPS6411269B2 (en)
JPH06335347A (en) Production of beam curd-like food or the like
RU2185078C2 (en) Sweetener for food products
JPS5831961A (en) Composite sweetener containing palatinose
JPH0553466B2 (en)
JPS60256361A (en) Composite sweetener composed of fructose and aspartame and its preparation
JP2001186861A (en) Trehalose-containing aqueous composition

Legal Events

Date Code Title Description
PUP Patent expired