EP0352393A1 - Nahrungssüssmittel auf der Basis von Saccharose und von intensiven Süssstoffen sowie Verfahren zur Herstellung derselben - Google Patents

Nahrungssüssmittel auf der Basis von Saccharose und von intensiven Süssstoffen sowie Verfahren zur Herstellung derselben Download PDF

Info

Publication number
EP0352393A1
EP0352393A1 EP88403366A EP88403366A EP0352393A1 EP 0352393 A1 EP0352393 A1 EP 0352393A1 EP 88403366 A EP88403366 A EP 88403366A EP 88403366 A EP88403366 A EP 88403366A EP 0352393 A1 EP0352393 A1 EP 0352393A1
Authority
EP
European Patent Office
Prior art keywords
sucrose
sweetener
particles
granulation
average diameter
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.)
Granted
Application number
EP88403366A
Other languages
English (en)
French (fr)
Other versions
EP0352393B1 (de
Inventor
Gérard Genermont
Guy Lepiètre
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.)
Eridania Beghin Say SA
Original Assignee
Beghin Say SA
Eridania Beghin Say SA
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 Beghin Say SA, Eridania Beghin Say SA filed Critical Beghin Say SA
Priority to AT88403366T priority Critical patent/ATE90114T1/de
Publication of EP0352393A1 publication Critical patent/EP0352393A1/de
Application granted granted Critical
Publication of EP0352393B1 publication Critical patent/EP0352393B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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

Definitions

  • the present invention relates to a novel food sweetener based on sucrose and an intense sweetener as well as methods for preparing it. More specifically, the present invention relates to a new granular sweetener product containing sucrose and at least one intense sweetener, the amount of which can reach 50% by weight of said sweetener product.
  • Intense sweeteners such as saccharin, saccharinates, acesulfame, and especially sweeteners of the dipeptide type, i.e. esters of aspartyl-phenylalanine, the most used of which is methyl ester, ⁇ -L-aspartyl-L- phenylalanine methyl ester, known as aspartame (AP), are widely used in the food industry due to their high sweetening power - at least about 150 times that of sucrose. Certain properties of intense sweeteners can however make their use difficult and in particular cause problems during their incorporation in food products.
  • part of the intense sweetener is added at the granulation step a1), the complement being added at the step b).
  • the addition of water mentioned in step a1) of the methods of the invention may consist of an injection of water vapor or a spraying of water or a granulation solution.
  • saccharin As an intense sweetener which can be used in the present invention, there may be mentioned, by way of example, saccharin, saccharinates, acesulfame, and sweeteners of the dipeptide type, that is to say the esters of aspartylphenylalanine the most used of which is ⁇ -L-aspartyl-L-phenylalanine methyl ester known as aspartame (AP).
  • AP aspartame
  • the new food product of the present invention based on sucrose and intense sweetener may also comprise a complementary support composed of one or more constituents such as gelling agents, texturizers, stabilizers, examples of such constituents are pectins, animal and vegetable proteins, in particular dairy proteins, fibers, carboxymethyl cellulose, cyclodextrins, etc.
  • the sweetening product of the present invention containing a complementary support can be prepared in various ways.
  • Said additional support can be added during step b) of mixing under moderate conditions, either with all of the intense sweetener, in the case of the first process above, or with part of the intense sweetener , in the case of the third method above, either alone in the case of the second method above (in the latter case, step b) is added to the method).
  • part of the latter can be added at step a1), the rest being added at step b).
  • the addition of water mentioned in step a1) of the methods of the invention can consist of an injection of water vapor or a spraying of water or of a granulation solution.
  • Said granulation solution can for example be a sucrose syrup or an aqueous solution of a complementary support, for example example a gelling solution of pectin.
  • a complementary support for example example a gelling solution of pectin.
  • Icing sugar that is to say, crystallized sucrose having an average diameter between 80 and 100 ⁇ m, is fed by means of a volumetric or gravimetric dosing device, for example a screw doser, at the top of the 'a granulation chamber.
  • This granulation chamber communicates with a fluidized bed in which air is blown, the temperature of which decreases from upstream to downstream, from a temperature> 100 ° C (hot air) to a temperature from 15 - 20 ° C (cold air).
  • Water vapor is injected into the granulation chamber, substantially at the level of the incorporation of icing sugar, which creates, together with the hot air blown upstream of the fluidized bed, a turbulence which causes the particles to agglomerate. icing sugar between them and their subsequent granulation.
  • the agglomerated and granulated particles fall by gravity to the lower part of the granulation chamber and are taken up by the air stream from the fluidized bed; they advance on the fluidized bed and are cooled by the cold air stream to 15 - 20 ° C before being evacuated from the fluidized bed to be sent to sieving, to provide sucrose particles having an appropriate granulation (average diameter included between 150 and 500 ⁇ m).
  • sucrose particles are then mixed with the intense sweetener in powder form in a "soft" mixer, for example a ribbon or coulter mixer, having a low speed of rotation.
  • the required amount of intense sweetener can be incorporated one or more times.
  • a 200-liter ribbon mixer can be used, the rotation speed of which is 30-40 revolutions / min.
  • the time for mixing the sieved sucrose particles after leaving the fluidized bed with the intense sweetener will be determined to be sufficient to obtain complete incorporation of the intense sweetener into the sucrose particles and a total homogeneity of the product.
  • the product of the invention obtained for example according to a process as described above, is not a simple mixture of sucrose and intense sweetener.
  • ultrasound sedimentation tests were carried out on a product according to the invention containing 40% by weight of AP and 60% by weight of sucrose. Dosages at different heights did not reveal any significant deviation of the components.
  • the new sweetener product of the invention does not contain fines and is therefore easy to handle. It is stable in storage, and does not form agglomerates. It is easy to dose precisely because of both its granular shape and its low apparent density. It dissolves very well in water and its wettability is excellent.
  • a product according to the invention containing 1.5 g of sucrose and 1 g of AP dissolve in a liter of water at 20 ° C 4 times faster than 1 g of 'AP alone.
  • the product according to the invention provides only a reduced number of calories, even negligible.
  • a product according to the invention containing 60% by weight of sucrose and 40% by weight of AP will have a sweetening power equal to approximately 80 times that of sucrose; in other words, with a sweetening power equal to that of sucrose, this product will only provide a number of calories corresponding to less than 1% of that which would have been provided by sucrose, which is negligible.
  • the new sweetener product of the invention can be added to various food products, such as for example drinks, ice creams, dairy products such as yogurts and fromage blanc, confectionery, as well as to food products in the form of powder, etc ...
  • the present invention makes it possible to produce a formulation adapted to each specific specific case, by choosing in particular the intense sweetener (s) present (s) and by adjusting their dosage.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Saccharide Compounds (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
  • Macromonomer-Based Addition Polymer (AREA)
EP88403366A 1988-07-25 1988-12-30 Nahrungssüssmittel auf der Basis von Saccharose und von intensiven Süssstoffen sowie Verfahren zur Herstellung derselben Expired - Lifetime EP0352393B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT88403366T ATE90114T1 (de) 1988-07-25 1988-12-30 Nahrungssuessmittel auf der basis von saccharose und von intensiven suessstoffen sowie verfahren zur herstellung derselben.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8810004A FR2634355B1 (fr) 1988-07-25 1988-07-25 Nouveau produit edulcorant alimentaire a base de saccharose et d'edulcorant intense et son procede de preparation
FR8810004 1988-07-25

Publications (2)

Publication Number Publication Date
EP0352393A1 true EP0352393A1 (de) 1990-01-31
EP0352393B1 EP0352393B1 (de) 1993-06-02

Family

ID=9368731

Family Applications (1)

Application Number Title Priority Date Filing Date
EP88403366A Expired - Lifetime EP0352393B1 (de) 1988-07-25 1988-12-30 Nahrungssüssmittel auf der Basis von Saccharose und von intensiven Süssstoffen sowie Verfahren zur Herstellung derselben

Country Status (12)

Country Link
EP (1) EP0352393B1 (de)
JP (1) JPH0614840B2 (de)
AT (1) ATE90114T1 (de)
AU (1) AU619242B2 (de)
CA (1) CA1340757C (de)
DE (1) DE3881517T2 (de)
DK (1) DK171849B1 (de)
ES (1) ES2040882T3 (de)
FI (1) FI100449B (de)
FR (1) FR2634355B1 (de)
NO (1) NO177951C (de)
WO (1) WO1990001070A1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1166651A1 (de) * 1996-02-29 2002-01-02 Fujisawa Pharmaceutical Co., Ltd. Synthetischer Süssstoff
US7785646B2 (en) * 2001-06-26 2010-08-31 Beghin-Say Method for drying a saccharose solution, product thus obtained and use thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI972556A1 (it) * 1997-11-18 1999-05-18 B Ma S N C Di Cafano Giuseppe Procedimento e mezzi atti al miglioramento delle bevande in genere per effetto della loro edulcorazione al momento della consumazione

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0052919A2 (de) * 1980-10-22 1982-06-02 Amstar Corporation Kristallisiertes, in Wasser leicht zerstreubares Zuckerprodukt
EP0102032A1 (de) * 1982-08-17 1984-03-07 Ajinomoto Co., Inc. Stabilisierte Aspartam-Zusammensetzungen
EP0106910A1 (de) * 1982-10-22 1984-05-02 Ajinomoto Co., Inc. Dipeptid-Süssungsmittel in Form von geformten Körpern und Verfahren zu ihrer Herstellung
EP0218570A1 (de) * 1985-05-06 1987-04-15 "Raffinerie Tirlemontoise", société anonyme: Zuckerprodukt, Verfahren zur Herstellung desselben Verfahrens und Vorrichtung zur Durchführung dieses Verfahrens
EP0219150A2 (de) * 1985-09-18 1987-04-22 "Raffinerie Tirlemontoise", société anonyme: Süssstoff

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2581515B1 (fr) * 1985-05-07 1991-01-18 Polive Wuhrlin Sa Laboratoires Procede pour incorporer une substance hygroscopique et faiblement soluble dans l'eau, notamment l'aspartame dans un produit alimentaire a base de sucre

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0052919A2 (de) * 1980-10-22 1982-06-02 Amstar Corporation Kristallisiertes, in Wasser leicht zerstreubares Zuckerprodukt
EP0102032A1 (de) * 1982-08-17 1984-03-07 Ajinomoto Co., Inc. Stabilisierte Aspartam-Zusammensetzungen
EP0106910A1 (de) * 1982-10-22 1984-05-02 Ajinomoto Co., Inc. Dipeptid-Süssungsmittel in Form von geformten Körpern und Verfahren zu ihrer Herstellung
EP0218570A1 (de) * 1985-05-06 1987-04-15 "Raffinerie Tirlemontoise", société anonyme: Zuckerprodukt, Verfahren zur Herstellung desselben Verfahrens und Vorrichtung zur Durchführung dieses Verfahrens
EP0219150A2 (de) * 1985-09-18 1987-04-22 "Raffinerie Tirlemontoise", société anonyme: Süssstoff

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1166651A1 (de) * 1996-02-29 2002-01-02 Fujisawa Pharmaceutical Co., Ltd. Synthetischer Süssstoff
US7785646B2 (en) * 2001-06-26 2010-08-31 Beghin-Say Method for drying a saccharose solution, product thus obtained and use thereof

Also Published As

Publication number Publication date
EP0352393B1 (de) 1993-06-02
NO177951C (no) 1995-12-27
AU619242B2 (en) 1992-01-23
DK171849B1 (da) 1997-07-07
DK75990D0 (da) 1990-03-23
FI901323A0 (fi) 1990-03-16
JPH0614840B2 (ja) 1994-03-02
DE3881517T2 (de) 1993-09-23
FR2634355A1 (fr) 1990-01-26
JPH02502252A (ja) 1990-07-26
CA1340757C (fr) 1999-09-21
FR2634355B1 (fr) 1990-09-14
NO901367D0 (no) 1990-03-23
NO901367L (no) 1990-03-23
AU2912089A (en) 1990-02-19
ATE90114T1 (de) 1993-06-15
DK75990A (da) 1990-03-23
NO177951B (no) 1995-09-18
FI100449B (fi) 1997-12-15
WO1990001070A1 (fr) 1990-02-08
ES2040882T3 (es) 1993-11-01
DE3881517D1 (de) 1993-07-08

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