EP0219150B1 - Süssstoff - Google Patents
Süssstoff Download PDFInfo
- Publication number
- EP0219150B1 EP0219150B1 EP86201536A EP86201536A EP0219150B1 EP 0219150 B1 EP0219150 B1 EP 0219150B1 EP 86201536 A EP86201536 A EP 86201536A EP 86201536 A EP86201536 A EP 86201536A EP 0219150 B1 EP0219150 B1 EP 0219150B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- product
- foam
- sweetening
- sugar
- mixture
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 239000006260 foam Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract 4
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 150000004676 glycans Chemical class 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 230000000087 stabilizing effect Effects 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000013348 organic food Nutrition 0.000 claims description 2
- 229920002245 Dextrose equivalent Polymers 0.000 claims 3
- 241000206672 Gelidium Species 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 235000010419 agar Nutrition 0.000 claims 1
- 235000013681 dietary sucrose Nutrition 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229960004793 sucrose Drugs 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 abstract description 15
- 239000003765 sweetening agent Substances 0.000 abstract description 15
- 235000011837 pasties Nutrition 0.000 abstract description 2
- 230000003019 stabilising effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 239000005720 sucrose Substances 0.000 description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000009434 installation Methods 0.000 description 4
- 239000002518 antifoaming agent Substances 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- -1 dimethyl siloxanes Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
- C13B40/007—Drying sugar in compacted form, e.g. cubes
Definitions
- the invention relates to a hard and aerated sweetening product whose sweetening power is equal to that of sucrose while its energy power is significantly lower than that of the latter.
- This sweetening product which has organoleptic properties practically identical to that of sucrose, is intended to be in the form of pieces similar to the usual pieces of sucrose.
- the anti-foaming agents used in this regard are, for example, dimethyl polysiloxanes, copolymers of dimethyl siloxanes, silica.
- the goal is actually a foam suppressing effect, effect obtained by fixing the anti-foaming agent in a small amount of sweetener.
- Patent document FR-A-2,081,977 relates to a sweetening composition for dietetic or therapeutic use comprising a sweetening mixture consisting of 0.5 to 7% by weight of saccharin and 93 to 99.5% of sugar and possibly an excipient, which can in particular be in the form of lumps or of tablets or shelves.
- the object of the invention is to provide a hard and aerated sweetening product, consisting of a mixture based on sugar and / or a polyalcohol derived from sugar, of at least one sweetener with high sweetening power and of water, which can be in the form of pieces similar to the usual pieces of sucrose.
- the aforementioned mixture comprises at least one foam stabilizing product chosen from the group comprising polysaccharides, products based on polysaccharides, proteins and gelatins, the quantities, by weight and in dry matter. , being respectively from 50 to 99.4% of sugar and / or polyalcohol derived from sugar, from 0.1 to 6% of sweetener and from 0.5 to 50% of foam stabilizing product, the water constituted by l the total humidity entering into the composition of the mixture constituting the hard and aerated sweetening product being between 0.5 and 10%.
- foam stabilizing product chosen from the group comprising polysaccharides, products based on polysaccharides, proteins and gelatins, the quantities, by weight and in dry matter. , being respectively from 50 to 99.4% of sugar and / or polyalcohol derived from sugar, from 0.1 to 6% of sweetener and from 0.5 to 50% of foam stabilizing product, the water constituted by l the total humidity entering into the composition of the mixture constituting the hard and aerated sweeten
- the above-mentioned foam stabilizing product is either a polysaccharide or a mixture of polysaccharides.
- the drawing is a schematic view, in elevation, of the above installation.
- the sweetening product consists essentially of a mixture of sugar, such as sucrose, and a sweetener with high sweetening power, which is often 150 to 300 times higher, for equal weight, than that sucrose.
- the energy value of the sweetener being either zero or practically zero given the small quantities used, the sweetening product obtained based on said mixture has, for the same sweetening power as pure sucrose, an energy value which is of the order of 10 to 50% of that of this sucrose.
- the sweetener according to the invention is in a form similar to pieces of sucrose, that is to say in the shape of white or brown pieces, hard and airy.
- the sweetening product comprises, in addition to the sucrose and the sweetener, a product having the property of stabilizing the pasty, sugar-based materials which, in the course of manufacture, are in the form of foam, so that the final product obtained retains, permanently, a porous structure throughout its mass.
- This foam stabilizing product can be either a polysaccharide, such as starch, maltodextrin whose ED is between 2 and 20 or agar, a product based on polysaccharides, such as dried glucose syrup, with an ED greater than 20 , or a protein, such as soy protein, wheat or milk or a gelatin.
- the ED is the measure of the total amount of reducing sugars in a starch hydrolyzate which is calculated as dextrose and expressed as a percentage on the total dry matter, the dextrose having an ED equal to 100 and the starch an ED equal to 0
- the glucose syrup used is an aqueous solution of partially hydrolyzed starch.
- the mixture which makes it possible to obtain the sweetening product in the form of hard and aerated lumps therefore comprises, by weight and in dry matter, 50 to 99.4% of sugar, 0.1 to 6% of sweetener with high sweetening power and 0.5 to 50% of the foam stabilizing product, the total humidity entering into the composition of this mixture, from which the sweetening product is obtained, being between 0.5 and 10%.
- the above mixture can also advantageously comprise 0.1 to 10% of sodium glutamate, a carbonate or bicarbonate, such as sodium bicarbonate, and an organic food acid, such as citric acid, the amounts of sodium bicarbonate and citric acid used being each between 0.1 and 3%, by weight and in dry matter.
- the process for obtaining the aforementioned hard and aerated pieces consists either in mixing, in 1, all the components of the sweetening product, or in mixing, at room temperature, all the solid matters before incorporating water there, to knead intimately, in 2, the final mixture obtained, to gradually raise, in 3, the temperature of the mixture, to a maximum temperature between 80 and 160 ° C, while kneading said mixture under a pressure such as water qu '' it contains is transformed into vapor to give the mixture its foam-like structure, to put, in 4, the mixture in the form of a continuous ribbon of rectangular section, to cut the ribbon in 5 to obtain the pieces of product sweetening and cooling these, which keep their aerated structure in the mass until complete cooling, thanks to the presence of the foam stabilizing product.
- sodium glutamate, sodium bicarbonate and citric acid are incorporated into the sweetener, these are not necessarily mixed in 1 with the other constituents. They can indeed be added subsequently to the above mixture and this, for example, when this mixture has
- the installation shown in the drawing essentially comprises an extruder 6, such as the one-screw extruder built by the firm ALMEX-KOSTERS and whose diameter is 40 mm and the die is circular with a diameter of 4mm, or rectangular with 9mm on 14 mm.
- This extruder consists of twelve chambers 7 to 18 aligned in which is disposed the screw, shown schematically by its axis 19, arranged to ensure, continuously, the transport, mixing and kneading of the inlet end 20 of the extruder towards the outlet end 21 thereof formed by the above-mentioned die 22.
- a feed hopper 23 of the dry matter extruder is arranged to introduce the mixture of sugar, sweetener and foam stabilizing product into the chamber 7 of the extruder, this mixture being metered directly into this chamber.
- the water used in the composition of the sweetening product is introduced into the chamber 10 through a conduit 24.
- the chambers 7 to 10 of the extruder can be cooled, by water circulator, to maintain the mixture circulating in these chambers at a temperature of the order of 15 ° C.
- Chambers 11 to 18 are equipped with electrical resistances, not shown, which are arranged to gradually bring the temperature of the mixture up to a maximum temperature of 80 to 160 ° C.
- Cutting means 25, mechanical or laser, are provided downstream of the die 22 to cut the mixing tape leaving this die into equal pieces.
- the installation then comprises an enclosure 26 in which the pieces are cooled and means 27 for conditioning said pieces after they have cooled.
- the MA average opening
- CV coefficient of variation
- the maximum temperature to which the above mixture may be brought may not exceed 130 ° C.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Dental Preparations (AREA)
Claims (11)
- Verfahren zur Herstellung eines harten und lufthaltigen Süßstoffs, dadurch gekennzeichnet, daß es daraus besteht, daß man einen Zucker und/oder einen von Zucker abgeleiteten Polyalkohol, wenigstens einen Süßstoff mit hoher Süßkraft, wenigstens ein schaumstabilisierendes Produkt, das aus der Polysaccharide, Produkte auf Basis von Polysacchariden, Proteine und Gelatinen umfassenden Gruppe gewählt ist, und Wasser vermischt, wobei die Mengen, jeweils bezogen auf das Gewicht und in Trockensubstanz, 50 bis 99,4 % Zucker und/oder von Zucker abgeleiteter Polyalkohol, 0,1 bis 6 % Süßstoff und 0,5 bis 50 % schaumstabilisierendes Produkt betragen, wobei die Wassermenge, die aus der Gesamtfeuchtigkeit besteht, die in die Zubereitung der Mischung eintritt, aus der der harte und lufthaltige Süßstoff besteht, zwischen 0,5 und 10 % liegt.
- Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man als schaumstabilisierendes Produkt entweder ein Polysaccharid oder eine Mischung von Polysacchariden verwendet.
- Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß man als schaumstabilisierendes Produkt ein Maltodextrin verwendet, dessen ED-Wert (Dextrose-Equivalentwert) zwischen 2 und 20 liegt.
- Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man als schaumstabilisierendes Produkt einen Sirup aus getrockneter Glucose verwendet, dessen ED-Wert oberhalb von 20 liegt.
- Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß man Stärke als schaumstabilisierendes Produkt verwendet.
- Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß man Agar als schaumstabilisierendes Produkt verwendet.
- Verfahren nach Anspruch 1, dadurch gekennzeichnet. daß man entweder eine Gelatine oder ein Produkt auf Basis von Proteinextrakten aus Soja, Getreide oder Milch als schaumstabilisierendes Produkt verwendet.
- Verfahren nach irgendeinem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß man in die oben genannte Mischung 0,1 bis 10 % Natriumglutamat einarbeitet, bezogen auf das Gewicht und in Trockensubstanz.
- Verfahren nach irgendeinem der Ansprüche 1 bis 8, dadurch gekennzeichnet, daß man in die oben genannte Mischung ein Carbonat oder Bicarbonat wie beispielsweise Natriumbicarbonat einarbeitet, dessen Menge, bezogen auf das Gewicht und in Trockensubstanz, zwischen 0,1 und 3 % liegt, und eine organische Lebensmittelsäure wie beispielsweise Citronensäure einarbeitet, deren Menge, bezogen auf das Gewicht und in Trockensustanz, zwischen 0,1 und 3 % liegt.
- Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man als Zucker raffinierte Saccharose, als Süßstoff Kalium-Acesulfam, bekannt unter dem Namen ACESULFAM K, und als schaumstabilisierendes Produkt Sirup aus getrockneter Glucose verwendet.
- Verfahren nach irgendeinem der Ansprüche 1 bis 10, dadurch gekennzeichnet, daß es darin besteht, den Süßstoff in Form von Stücken bereitzustellen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT86201536T ATE62276T1 (de) | 1985-09-18 | 1986-09-08 | Suessstoff. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU86076 | 1985-09-18 | ||
| LU86076A LU86076A1 (fr) | 1985-09-18 | 1985-09-18 | Produit sucrant,procede pour fabriquer ce produit et installation pour la mise en oeuvre de ce procede |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| EP0219150A2 EP0219150A2 (de) | 1987-04-22 |
| EP0219150A3 EP0219150A3 (en) | 1988-03-23 |
| EP0219150B1 true EP0219150B1 (de) | 1991-04-03 |
Family
ID=19730543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP86201536A Expired - Lifetime EP0219150B1 (de) | 1985-09-18 | 1986-09-08 | Süssstoff |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0219150B1 (de) |
| AT (1) | ATE62276T1 (de) |
| DE (1) | DE3678521D1 (de) |
| LU (1) | LU86076A1 (de) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1001556A4 (fr) * | 1988-03-30 | 1989-12-05 | Raffinerie Tirlemontoise Sa | Produits a base de saccharose contenant des edulcorants a haut pouvoir sucrant et procedes pour leur obtention. |
| FR2634355B1 (fr) * | 1988-07-25 | 1990-09-14 | Beghin Say Sa | Nouveau produit edulcorant alimentaire a base de saccharose et d'edulcorant intense et son procede de preparation |
| FR2647466B1 (fr) * | 1989-05-26 | 1994-04-15 | Beghin Say | Produit edulcorant forme de cristaux agglomeres et son procede de fabrication |
| WO2007144683A1 (es) * | 2006-06-13 | 2007-12-21 | Ingenio Del Cauca S.A. - Incauca S.A. | Proceso de co-cristalización de sacarosa y un edulcorante natural y el producto obtenido |
| WO2011017443A1 (en) | 2009-08-04 | 2011-02-10 | Heartland Sweeteners, LLC | Low-calorie and no-calorie sugar compositions |
| RU2012142993A (ru) | 2010-03-16 | 2014-04-27 | Империал Шугар Компани | Способ получения совместно кристаллизованных природных подсластителей на основе сахарозы и получаемые продукты |
| GB201016446D0 (en) * | 2010-09-30 | 2010-11-17 | Fusion Nutraceuticals Ltd | Sweeteners |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE70408C (de) * | G. DEDREUX in München, Brunnstr. 9 | Verfahren zur Herstellung von Zucker in Würfeln, Broden etc. ohne zu klären oder zu filtriren | ||
| DE3331517A1 (de) * | 1982-09-03 | 1984-03-08 | Hoechst Ag, 6230 Frankfurt | Acesulfam-haltige zubereitungen mit verbessertem geschmack |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3598609A (en) * | 1968-01-22 | 1971-08-10 | Cpc International Inc | Soft drink concentrate |
| US3518092A (en) * | 1969-05-02 | 1970-06-30 | Dca Food Ind | Comestible coating composition |
| FR2081997A5 (en) * | 1969-12-04 | 1971-12-10 | Iwenicki Joseph | Sucrose - saccharin mixtures - low calorie sweetening agents |
| GB1293476A (en) * | 1969-12-31 | 1972-10-18 | Abraham Schapiro | Sugar products and dispersible food products |
| SE417892B (sv) * | 1974-12-23 | 1981-04-27 | Gen Foods Corp | Sett att framstella en lett dispergerbar, icke skummande dipeptidsotningsmedelskomposition |
| DE3105813A1 (de) * | 1981-02-18 | 1982-09-09 | Hoechst Ag, 6000 Frankfurt | "acesulfamhaltige zusammensetzung, tabletten auf basis dieser zusammensetzung und verfahren zu ihrer herstellung" |
| BE902356A (fr) * | 1985-05-06 | 1985-09-02 | Raffinerie Tirlemontoise Sa | Produit sucrant, procede pour la fabrication de ce produit et installation pour le mise en oeuvre de ce procede. |
-
1985
- 1985-09-18 LU LU86076A patent/LU86076A1/fr unknown
-
1986
- 1986-09-08 DE DE8686201536T patent/DE3678521D1/de not_active Expired - Lifetime
- 1986-09-08 EP EP86201536A patent/EP0219150B1/de not_active Expired - Lifetime
- 1986-09-08 AT AT86201536T patent/ATE62276T1/de active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE70408C (de) * | G. DEDREUX in München, Brunnstr. 9 | Verfahren zur Herstellung von Zucker in Würfeln, Broden etc. ohne zu klären oder zu filtriren | ||
| DE3331517A1 (de) * | 1982-09-03 | 1984-03-08 | Hoechst Ag, 6230 Frankfurt | Acesulfam-haltige zubereitungen mit verbessertem geschmack |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0219150A3 (en) | 1988-03-23 |
| EP0219150A2 (de) | 1987-04-22 |
| LU86076A1 (fr) | 1987-04-02 |
| ATE62276T1 (de) | 1991-04-15 |
| DE3678521D1 (en) | 1991-05-08 |
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