EP0161244A1 - Composition edulcorante, son procede de fabrication et produits comestibles utilisant cette composition edulcorante - Google Patents

Composition edulcorante, son procede de fabrication et produits comestibles utilisant cette composition edulcorante

Info

Publication number
EP0161244A1
EP0161244A1 EP83903861A EP83903861A EP0161244A1 EP 0161244 A1 EP0161244 A1 EP 0161244A1 EP 83903861 A EP83903861 A EP 83903861A EP 83903861 A EP83903861 A EP 83903861A EP 0161244 A1 EP0161244 A1 EP 0161244A1
Authority
EP
European Patent Office
Prior art keywords
chewing gum
mixture
hydrogenated
sweetener
aspartyl
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP83903861A
Other languages
German (de)
English (en)
Other versions
EP0161244A4 (fr
Inventor
Hide Osawa
Akio Kawamoto
Tetsuo Arima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Foods Corp
Original Assignee
General Foods Corp
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
Application filed by General Foods Corp filed Critical General Foods Corp
Publication of EP0161244A1 publication Critical patent/EP0161244A1/fr
Publication of EP0161244A4 publication Critical patent/EP0161244A4/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention relates to a new sweetener composition, comestibles containing said sweetener composition, especially a chewing gum; and the processes for producing said sweetener composition and said chewing gum.
  • the sweetener composition is freely water-soluble and has a low calorie value with little dental caries causing effect which contains an L-aspartic acid derived dipeptide compound (hereunder referred to as a dipeptide compound).
  • the comestibles containing said sweetener composition include a dipeptide compound plus hydro- genated starch hydrolyzate, hydrogenated maltose, sugar alcohol, an edible organic acid and sodium citrate, glucono-delta-lactone, or combinations thereof. Additionally, in a chewing gum according to the present invention, in the chewing gum base the calcium carbonate and talc may be replaced by macrocrystalline cellulose powder.
  • L-aspartic acid derived dipeptide compounds such as L-aspartyl-L-phenylalanine methyl ester (hereafter referred to as APM) have recently attracted the attention of researchers for their use as sweeteners having low calorie value but high sweetness, but one great problem with them is low dispersibility or solubility in water.
  • APM L-aspartic acid derived dipeptide compounds
  • sweeteners having low calorie value but high sweetness, but one great problem with them is low dispersibility or solubility in water.
  • Several proposals have been made for increasing the water dispersibility or solubility of the dipeptide compounds.
  • the dipeptide compound is dissolved or dispersed in water together with various carriers such as citric acid, dextrin, polyhydric alcohols, sugar alcohols, polysaccharides, polypeptides, protein and calcium primary phosphate, and the resulting solution or slurry is dried and reduced to fine particles.
  • various carriers such as citric acid, dextrin, polyhydric alcohols, sugar alcohols, polysaccharides, polypeptides, protein and calcium primary phosphate, and the resulting solution or slurry is dried and reduced to fine particles.
  • the carriers used in this method have various defects when they are used as ingredients for the low calorie value sweeetener. The defects of each carrier are listed below.
  • Citric acid has a sour taste that is not wanted in a sweetener. It cannot be used together with a substance (e.g. protein) that is affected by the presence of an acid. Dextrin ... Its calorie value is as high as that of sucrose, and it may cause dental caries.
  • Polyhydric alcohols ... They cannot be easily reduced to fine particles which are preferred for incorporation in a sweetener.
  • Sugar alcohols ... They have a calorie value equal to that of sucrose, and cannot be easily reduced to fine particles.
  • Polysaccharides When they are dissolved or dispersed in water, a viscous solution or slurry that is hard to process is formed.
  • Polypeptides and protein They are not suitable for use under acidic conditions, for example, they cannot be added to orange juice, for they form a percipitate.
  • ⁇ _.NATI Primary calcium phosphate ...
  • the phosphate ion or calcium ion may have adverse effects on foodstuffs.
  • sucrose, glucose and sugar syrup have conventionally been used as sweeteners in comestibles such as chewing gum
  • the flavor and sweetness of the comestible is made sensible by chewing.
  • the sweeteners for chewing gum must dissolve at a proper rate and provide the gum with a smooth texture.
  • the above mentioned three sugars meet these requirements. But when the comestible is in the mouth, these sugars are subjected to the action of bacteria in the mouth and form organic acids that cause dental caries. Also, these sugars have calorie value and undesirably cause an excessive calorie intake.
  • Sugar syrup is a sweetener but also is indispensable as a binder that gives the chewing gum a smooth texture and a suitable degree of softness.
  • chewing gum using glycerin instead of syrup does not have the desired softness or stretchability and feels "hard" to the mouth when it is chewed.
  • APM is a sweetener that is 180 to 200 times as sweet as sucrose, has low calorie value and has low dental caries causing effect.
  • the present inventors have both found carriers that are free from these defects and which have low calorie value are freely water-dispersible or soluble and which yet have little dental caries causing effect; and developed comestibles such as chewing gum that has good mouthfeel during chewing, has good physical properties such as high softness and stretch- ability, and which retains its flavor and sweetness for an extended time period and which yet has low calorie value and little dental caries causing effect.
  • the dipeptide compounds used in the present invention are L-aspartic acid derived sweeteners which include L-aspartyl-L-phenylalanine methyl ester, methyl esters of L-aspartyl-L-phenyglycine and L-aspartyl-L-2, S-dihydrophenyl-glycine,
  • L-aspartyl-2, 5-dihydro-L-phenylalanine and L-aspartyl- L-(l-cyclohexy-en) -alanine L-aspartyl-L-phenylalanine methyl ester (APM) is particularly preferred.
  • the dipeptide compounds are 180 to 200 times as sweet as sucrose and taste very much like sucrose without a bitter or other unpleasant aftertastes. Since they are peptides, they are less likely to cause dental caries than sucrose.
  • the carriers used in the present invention include hydrogenated starch hydrolyzate, hydrogenated maltose and mixtures thereof.
  • the hydrogenated starch hydrolyzate and hydrogenated maltose have low calorie value (less than 60% of that of sucrose), and although their sweetness is 80 to 10% of that of sucrose, they have no other taste or odor and are very suitable for use as carriers for sweeteners.
  • One great advantage of these substances is that they are not subjected to the bacterial action in the mouth to form organic acids which can cause dental caries.
  • the substances can be easily reduced to fine particles which are simple to handle during the manufacture of sweetener composi ⁇ tions.
  • the sweetener composition prepared by using these carriers is easily dispersible or soluble in water, and produces no protein precipitate even if it is added to an aqueous solution containing protein. Therefore, the present invention provides a sweetener composition that has a sweet taste of good quality and which yet has low calorie value and little dental caries causing effect.
  • the sweetener composition of the present invention is produced by the following method. Mix the hydro ⁇ genated starch hydrolyzate, hydrogenated maltose or a mixture of the two with the dipeptide compound in a weight ratio of 0.1-95:99.9-5, preferably 10-85:90-15. Add the mixture to water and stir to form a solution.
  • the desired solution in a short time, warm water heated at, say, 28-40°C is preferably used. Use of excessively high temperatures should be avoided to prevent the decomposition of APM.
  • the resulting solution is homogenized as required, and thereafter, it is dried to solid by conventional means such as spray-drying, freeze-drying or vacuum- drying, and pulverized to a suitable particle size, say about 20-80 mesh.
  • the so prepared sweetener powder may be granulated to improve its dispersibility or solubility further. Before granulation, the sweetener composition is preferably pulverized to a finer mesh, say, 100-150 mesh. The pulverized composition is then granulated by suitable means such as fluidized bed granulation, steam granulation or spray-drying granulation.
  • the sweetener used in a comestible according to the present invention comprises APM plus another component selected from the group hydrogenated starch hydrolyzate, hydrogenated maltose, an edible organic acid and sodium citrate, glucono-delta-lactone used in an amount to provide a pH of 4.3 ⁇ 1.0, a vegetable gum, and combinations thereof.
  • the sweetener be composed of APM hydrogenated starch hydrolyzate, hydrogenated maltose, or a combination of hydrogenated starch hydrolyzate and hydrogenated maltose; and an edible organic acid, sodium citrate, glucono-delta-lactose used in an amount effective to produce a pH of about 4.3 (i.e., ⁇ about 1.0), or a combination of an edible organic acid, sodium citrate, and/or glucono-delta- lactone.
  • the sweetener is comprised of APM and hydrogenated starch hydrolyzate, hydrogenated maltose, or a combination of hydrogenated starch hydrolyzate and hydrogenated maltose.
  • the alternative sweetener be comprised of APM; hydro ⁇ genated strach hydrolyzate, hydrogenated maltose, or a combination of hydrogenated starch hydrolyzate and hydrogenated maltose; and a vegetable gum.
  • Chewing gum a comestible illustrative of the present invention containing such sweetener is prepared by the following method: the ingredients are dissolved in water, the solution is dried, the dried mixture is reduced to fine particles to make a sweetener composition having the APM encapsulated in the hydrogenated starch hydrolyzate and/or hydrogenated maltose (and optional vegetable gum), and the so prepared sweetener is intimately mixed with a sugar alcohol, say mannitol and/or sorbitol in addition to other ingredients to thereby produce a comestible. Nonetheless, if the comestible is chewing gum, the calcium carbonate and talc may preferably be replaced by microcrystalline cellulose powder.
  • ingredients other than sugar alcohols include a gum base, flavoring and an emulsifier, and any of the conventional chewing gum ingredients can be used.
  • the encapsulated sweetener may also be used with an additional hydrogenated starch hydrolyzate and/or hydrogenated maltose.
  • the APM becomes very stable by encapsulating it with hydrogenated starch hydrolyzate and/or hydrogenated maltose. But the APM in a chewing gum product does not have long-term stability since it is rapidly decomposed by calcium carbonate in the chewing gum base.
  • the present invention uses a chewing gum wherein calcium carbonate is replaced by microcrystalline cellulose powder and prolongs the stability of APM. It is known to use talc in place of calcium carbonate, but talc is not desired for use as an ingredient of chewing gum because of its potential hazard to the human body.
  • Commercial microcrystalline cellulose powder may be used in the present invention, and its average particle size is from 10 to 100 microns, preferably from 40 to 80 microns.
  • the sweetener used in the present invention is prepared by the following procedure: first mix APM with ether hydrogenated starch hydrolyzate and/or hydrogenated maltose and an edible organic acid and sodium citrate and/or glucono-delta-lactone in a weight ratio of 0.1-10:100:0.1-20, preferably 0.1-3.0:100:0.3-1 hydrogenated starch hydrolyzate (together with a vegetable gum if it has a dextrose equivalent of 25 or more before hydrogenation) and/or hydrogenated maltose in a weight ration of 0.1-95:99.9-5, preferably 10-85:90-15, dissolve the mixture in water, dry the solution, reduce the dried mixture to fine particles to make an APM encapsulated sweetener composition.
  • APM and hydrogenated starch hydrolyzate and/or hydrogenated maltose are preferably dissolved in warm water heated at 28 to 40°C. Use of excessively high temperatures should be avoided to prevent the decompostion of APM.
  • the resulting solution is homogenized if necessary, and thereafter, it is dried by a common method such as spray-drying, freeze-drying or vacuum-drying.
  • the dried mixture may be pulverized by any of the conventional methods to a particle size of about 100-150 mesh as is commonly used for sweeteners for comestibles.
  • such sweetener compostion must be used in combination with sorbitol and/or mannitol.
  • These sweeteners are used in an amount of from 40 to 90% by weight, preferably from 50 to 80% by weight, of the total amount of the final comestible compostion.
  • part of the sweeteners may be replaced by hydrogenated starch hydrolyzate and/or hydrogenated maltose.
  • the hydrogenated starch hydrolyzate, hydrogenated maltose and vegetable gum have low calorie values (less than 70% of the calorie vlaue of sucrose). Although their sweetness is 80 to 10% of that of sucrose, they have no other taste or odor and hence have no adverse effects on the flavor of a comestible. As another advantage, these substances are not subjected to the bacterial action in the mouth to form organic acids that cause dental caries.
  • the sweetener of the present invention has APM dispersed in the hydrogenated starch hydrolyzate and/or hydrogenated maltose and possibly vegetable gum as well that have the characteristics described above.
  • this buffering component is added at this point.
  • This dispersion allows the AMP to remain stable for an extended time period to prolong the shelf life of the comestible.
  • the APM has a controlled solubility so it provides prolonged sweetness when the comestible is chewed.
  • the above named substances are also effective in increasing the stability of flavorings.
  • the acid si preferably selected from malic acid, citric acid and tartaric acid, and combinations thereof.
  • a sweetener encapsulated in the presence of one, two or three of these organic acids together with sodium citrate and/or glucono- delta-lactone to give a pH of 4.3 ⁇ 1.0 is capable of retaining APM for an extended period without being decomposed by an alkali ingredient, particular- ly, calcium carbonate incorporated in a chewing gum base.
  • a chewing gum according to the present invention can be produced by the following method: add a sugar alcohol (i.e. sorbitol and/or mannitol) and, if necessary, hydrogenated starch hydrolyzate and/or hydrogenated maltose, to a conventional chewing gum base, alternatively, the gum base may be a modified conventional gum base wherein the calcium carbonate and talc are replaced by microcrystalline cellulose powder; uniformly knead the mixture at a temperature not higher than 60°C, preferably between 40 and 60°C; add an emulsifier, glycerin, lecithin and colorant to the mixture and knead; add the APM encapsulated sweetener and a flavoring and alterna- tively the presence of at least one of the above mentioned edible organic acids together with sodium citrate and/or glucono-delta-lactone in such an amount as to give a pH of about 4.3 ⁇ about 1.0; knead uniformly to provide chew
  • Example 1 A mixture of APM powder (10 kg) and hydrogenated starch hydrolyzate (90 kg) was added gradually to 360 liters of warm water (30°C) under vigrous agitation to form a complete solution. The solution was swirled in a high-speed disc spray dryer to form a powder sweetener composition of about 80 mesh.
  • Example 2 A mixture of APM powder (30 kg) and hydrogenated maltose powder (70 kg) was added gradually to 300 liters of warm water (30°C) under vigorous agitation to form a complete solution. The solution was freeze-dried and the resulting dry solid was pulverized with a feather mill to a size of 40-60 mesh to thereby provide a sweetener composition having small bulk specific density.
  • Example 3 A mixture of APM powder (90 kg) and hydrogenated starch hydrolyzate powder (10 kg) was added gradually to 400 liters of warm water (28°C) under vigorous agitation to form a complete solution. The solution
  • the sweetener compositions prepared in Examples 1 to 3 were subjected to a cold water solubility test. The results are shown in the following table in comparison with the solubility of APM. The products of Examples 1 to 3 had satisfactory solubilities in cold water.
  • a magnetic stirrer (3 turns/sec) was used to agitate each sample.
  • Example 4 Step 1 Preparation of APM encapsulated sweetener.
  • An intimate mixture of APM powder (1 kg) and hydrogenated starch hydrolyzate (10 kg, DE before hydrogenation: 15) was added to 30 liters of warm water (30°C), and the mixture was stirred well to form a complete solution.
  • the solution was 2 homogenized m a ho ogenizer at 130 kg/cm .
  • the homogenized solution was swirled in a high-speed rotary nozzle spray dryer to form a fine particulate
  • APM-encapsulated sweetener of about 140 mesh APM-encapsulated sweetener of about 140 mesh.
  • Step 2 Production of chewing gum.
  • Chewing gum was produced from a mixture of the following ingredients:
  • Sorbitol, hydrogenated starch hydrolyzate, lecithin and glycerin were added to the chewing gum base and the mixture was kneaded uniformly in a powerful mixer at 55°C.
  • the flavoring and the APM encapsulated sweetener prepared in Step 1 were added and the resulting mixture was kneaded for about 4 minutes.
  • the so prepared chewing gum bar was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a smooth texture. Their flavor and sweetness lasted long in the mouth during chewing.
  • Step 1 Preparation of APM encapsulated sweetener.
  • APM-encapsulated sweetener of about 140 mesh APM-encapsulated sweetener of about 140 mesh.
  • Step 2 Production of chewing gum. Chewing gum was produced from a mixture of the following ingredients:
  • Glycerin 1.0 Sorbitol, lecithin and glycerin were added to the chewing gum base and the mixture was kneaded uniformly with a powerful mixer at 50°C.
  • the flavoring and the APM encapsulated sweetener prepared in Step 1 were added and the resulting mixture was kneaded for about 8 minutes.
  • the so prepared chewing gum bar was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a soft mouthfeel. Their flavor and sweetness lasted long in the mouth during chewing.
  • Step 1 Preparation of APM-encapsulated sweetener.
  • APM powder (1 kg), hydrogenated starch hydrolyzate (1 kg, DE before hydrogenation: 30) and gum arable (1 kg) was added to 50 liters of warm water (40°C), and the mixture was stirred well to form a complete solution.
  • the solution was homogenized in a homogenizer at 140 kg/ ⁇ __ : The homogenized solution was swirled in a high-spped rotary nozzle spray dryer to form a fine particulate APM-encapsulated sweetener of about 140 mesh.
  • Step 2 Production of chewing gum
  • Chewing gum was produced from a mixture of the following ingredients.
  • Sorbitol, mannitol, lecithin and glycerin were added to the gum base that had been softened by heating, and the mixture was kneaded uniformly in a powerful mixer at 150°C.
  • an intimate blend of the flavoring, APM-encapsulated sweetener prepared in Step 1 and the hydrogenated starch hydrolyzate was added, and the resulting mixture was kneaded for 8 more minutes.
  • the so prepared chewing gum bar was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness, were satisfactorily elastic and had good mouthfeel.
  • the residual APM in each of the chewing gums prepared by Examples 4, 5 and 6 was determined by
  • Step 1 Preparation of APM encapsulated sweetener An intimate mixture of APM powder (1 kg) and hydrogenated starch hydrolyzate (10 kg, DE before hydrogenation: 15) was added to 30 liters of warm water (30°C), and the mixture was stirred well to form a complete solution. The solution was homogen- lzed m a homgenizer at 130 kg/cm 2. The homogenized solution was swirled in a high-speed rotary nozzle spray dryer to form a fine particulate APM-encapsu ⁇ lated sweetener of about 140 mesh.
  • a chewing gum base was prepared by mixing the following ingredients in akneader at 120°C .
  • Microcrystalline cellulose powder 15 (average particle size: 60 ⁇ )
  • Step 3 Production of chewing gum
  • Chewing gum was produced from a mixture of the following ingredients.
  • Sorbitol, mannitol, and hydrogenated starch hydrolyzate were added to the chewing gum base and the mixture was kneaded uniformly in a powerful mixer at 55°C.
  • the flavoring and the APM encapsulated sweetener prepared in Step 1 were added and the resulting mixture was kneaded for about 4 minutes.
  • the so prepared chewing gum was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a smooth texture. Their flavor and sweetness lasted long in the mouth during chewing.
  • Step 1 Preparation of APM encapsulated sweetener
  • An encapsulated sweetener of about 140 mesh was prepared as in the first step of Example 7.
  • a chewing gum base was prepared by thoroughly mixing the following ingredients in a kneader at 200°C. Ingredients Weight percent
  • Step 3 Production of chewing gum
  • Chewing gum was pxoduced from a mixture of the following ingredients.
  • Chewing gum base (as prepared 25 in Step 2)
  • Sweetener (as prepared in Step 1, 10% APM) Sorbitol, hydrogenated maltose and the sweetener were added to the chewing gum base and the mixture was kneaded uniformly with a powerful mixer at 55°C for about 15 minutes. To the mixture, the flavoring was added and the resulting mixture was kneaded for about 3 minutes.
  • the so prepared chewing gum was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a soft mouthfeel. Their flavor and sweetness lasted long in the mouth during chewing.
  • Example 9 Chewing gum was produced from a mixture of the following ingredients.
  • Chewing gum base (as prepared in 25.0 Step 2 of Example 7)
  • Control 85 82 80 (prepared as in Example 1 using a chewing gum base con ⁇ taining CaC0 3 )
  • Step 1 Preparation of APM encapsulated sweetener
  • Step 2 Production of chewing gum
  • Chewing gum was produced from a mixture of the follwoing ingredients.
  • Glycerin 2.0 Lecithin and glycerin were added to the chewing gum base and the mixture was kneaded uniformly in a powerful mixer at 50°C.
  • mannitol and the APM encapsulated sweetener prepared in Step 1 were added and the resulting mixture was kneaded for about 15 minutes.
  • the flavoring was added and the mixture was kneaded for about 3 minutes.
  • the so prepared chewing gum was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a smooth texture. Their flavor and sweetness lasted long in the mouth during chewing.
  • Step 1 Preparation of APM encapsulated sweetener
  • the homogenized solution was swirled in a high-speed rotary nozzle spray dryer to form a fine particulate APM-encapsulated sweetener of about
  • Step 2 Production of chewing gum
  • Chewing gum was produced from a mixture of the following ingredients. Inqredients Weight percent
  • Sorbitol, lecithin and glycerin were added to the chewing gum base and the mixture was kneaded uniformly with a powerful mixer at 55°C.
  • the APM encapsulated sweetener prepared in Step 1 was added and the resulting mixture was kneaded for about 10 minutes.
  • the flavoring was then added and the mixture was kneaded for about 4 minutes.
  • the so prepared chewing gum was rolled into a sheet, cooled, cut into pieces of a given size and packaged to provide finished sugarless chewing gum products.
  • the products had an elegant sweetness and a soft mouthfeel. Their flavor and sweetness lasted long in the mouth during chewing.
  • the residual encapsulated APM in each of the chewing gums prepared by Examples 10 and 11 was determined by allowing them to stand at 32°C. The results are shown in the following Table. TABLE 4
  • Control 85 82 80 (prepared as in Example 1 except that no citric acid was used)

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

Procédé de production d'une composition édulcorante sans sucre et composition résultante. On décrit également un procédé d'utilisation d'une telle composition édulcorante dans un aliment. La composition comprend un édulcorant à base de dipeptides et des agentsstabilisateurs de l'édulcorant à base de dipeptides.
EP19830903861 1983-11-04 1983-11-04 Composition edulcorante, son procede de fabrication et produits comestibles utilisant cette composition edulcorante. Withdrawn EP0161244A4 (fr)

Applications Claiming Priority (1)

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PCT/US1983/001731 WO1985001862A1 (fr) 1983-11-04 1983-11-04 Composition edulcorante, son procede de fabrication et produits comestibles utilisant cette composition edulcorante

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EP0161244A1 true EP0161244A1 (fr) 1985-11-21
EP0161244A4 EP0161244A4 (fr) 1987-11-30

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GB2167641B (en) * 1984-12-04 1988-06-15 Nabisco Brands Inc Comestible containing moisture and shelf storage stabilized l-aspartic acid derivative
AU586232B2 (en) * 1985-03-29 1989-07-06 Nabisco Brands Incorporated Stabilized apm in comestibles
EP0323442A1 (fr) * 1985-03-29 1989-07-05 Nabisco Brands, Inc. Composition cuite de glycérine et d'hydrolysate d'amidon hydrogénée et son utilisation comme un stabilisateur pour l'acide de L-aspartique comme d'agent d'édulcorant dans des comestibles
US4933188B1 (en) * 1987-12-31 1997-07-15 Warner Lambert Co Chewing gum composition with improved physical stability
DK0418371T3 (da) * 1989-03-28 1995-08-14 Wrigley W M Jun Co Holdbart tyggegummi indeholdende Alitam
US5034231A (en) * 1989-03-28 1991-07-23 Wm. Wrigly, Jr. Company Alitame stability using hydrogenated starch hydrolysate syrups
WO1991015941A1 (fr) * 1991-06-19 1991-10-31 Wm. Wrigley Jr. Company Gomme a macher contenant du palatinose
FR2715538B1 (fr) 1994-02-01 1996-04-26 Roquette Freres Composition de chewing-gum présentant une qualité organoleptique améliorée et procédé permettant de préparer un tel chewing-gum.
EP0701779A1 (fr) * 1994-09-16 1996-03-20 Meggle GmbH Composition comprenant de l'aspartame pour préparation directe de tablettes
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener

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JPS58175470A (ja) * 1982-04-07 1983-10-14 Ajinomoto General Food Kk 甘味料組成物およびその製造方法
JPS58190354A (ja) * 1982-04-28 1983-11-07 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法
JPS58193655A (ja) * 1982-05-06 1983-11-11 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法
JPS58198250A (ja) * 1982-05-10 1983-11-18 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法

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JPS58190354A (ja) * 1982-04-28 1983-11-07 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法
JPS58193655A (ja) * 1982-05-06 1983-11-11 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法
JPS58198250A (ja) * 1982-05-10 1983-11-18 Ajinomoto General Food Kk シユガ−レスチユ−インガムおよびその製造方法

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Also Published As

Publication number Publication date
EP0161244A4 (fr) 1987-11-30
WO1985001862A1 (fr) 1985-05-09

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