EP0352393B1 - 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

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Publication number
EP0352393B1
EP0352393B1 EP88403366A EP88403366A EP0352393B1 EP 0352393 B1 EP0352393 B1 EP 0352393B1 EP 88403366 A EP88403366 A EP 88403366A EP 88403366 A EP88403366 A EP 88403366A EP 0352393 B1 EP0352393 B1 EP 0352393B1
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EP
European Patent Office
Prior art keywords
sweetener
saccharose
particles
stage
mean 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.)
Expired - Lifetime
Application number
EP88403366A
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English (en)
French (fr)
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EP0352393A1 (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
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Eridania Beghin Say SA
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Publication date
Application filed by Eridania Beghin Say SA filed Critical Eridania 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 and methods of 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.
  • AP aspartame
  • EP-A-0102032 describes a liquid sweetening product comprising aspartame and an aqueous dispersing agent, preferably comprising a sugar. Such a liquid product is neither easy to store nor easy to dose precisely.
  • EP-A-0106910 describes a solid sweetener in the form of molded products, for example in the form of cubes, containing a dipeptide-based sweetener, aspartame being preferred, and at least one excipient which may be sucrose.
  • the amount of dipeptide-based sweetener is 0.3 to 30% by weight relative to the excipient.
  • the excipient consists mainly of sucrose
  • the amount of intense dipeptide-based sweetener must be 2.0 - 10% by weight relative to the excipient: in the case where the proportion of excipient is more the solubility and wettability of the dipeptide-based sweetener are only poorly improved.
  • the product obtained is then too thin and its handling therefore becomes very difficult (page 3, 1.21 to page 4, 1.1 and page 5, 1. 19 to page 6, 1. 9).
  • a composition containing a dipeptide-based sweetener for example aspartame, and sucrose
  • the amount of aspartame should not exceed 9% by weight of the total composition.
  • the product of EP-A-0106910 is in a molded form, for example in cubes, which prevents it from being incorporated homogeneously as it is into food products such as ice creams, yogurts or products in powder form.
  • EP-A-0 052919 describes a crystallized sugar-based product comprising an intense sweetener.
  • An object of the present invention is to provide a sweetening product having a sweetening power far greater than that of sucrose and which can be incorporated in a precise and homogeneous manner. in various food products, whether these products are liquid, semi-liquid, in the form of paste or powder.
  • Another object of the invention is to provide such a product which is stable in storage and which is easy to handle.
  • An object of the invention is also to provide a sweetener product based on sucrose and an intense sweetener which may contain up to 50% by weight of intense sweetener.
  • the present invention meets the above objects and provides a granular sweetener product comprising sucrose and at least one intense sweetener characterized in that it contains from 50 to 99% by weight of sucrose and from 1 to 50% at least. an intense sweetener, in that its apparent density is between 0.4 and 0.7 g / cm3, preferably between 0.45 and 0.55 g / cm3, and in that the average grain diameter is between 150 and 500 ⁇ m, preferably about 200 ⁇ m.
  • intense sweetener should be understood in the present description as in the claims as being able to define one or more intense sweeteners.
  • the present invention also provides several methods of preparing this new sweetener.
  • part of the intense sweetener is added at the granulation step a1), the complement being added at the step b).
  • 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 steam or a spraying of water or 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 pectin gelling solution.
  • Icing sugar that is to say, crystallized sucrose having an average diameter between 80 and 100 ⁇ m
  • a volumetric or gravimetric dosing device for example a screw doser
  • the lower part of 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).
  • These 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 30 kg of saccharose sieved particles, the 20 kg of intense sweetener in one go, mixing for 15 to 20 min, or alternatively incorporate 6.7 kg of intense sweetener 3 times, the mixing time between each addition being 5 min and the final mixture being set at 10 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.
  • 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.

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  • 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)
  • Macromonomer-Based Addition Polymer (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
  • Saccharide Compounds (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (13)

  1. Ein körniges süßendes Nahrungsmittel enthaltend Saccharose und zumindest einen starken Süßstoff, dadurch gekennzeichnet, daß es von 50 bis 99 Gew.-% Saccharose und von 1 bis 50 Gew.-% zumindest eines starken Süßstoffes enthält, das sein Schüttgewicht zwischen 0,4 und 0,7 g/cm³ enthalten ist, und daß der mittlere Durchmesser der Körner zwischen 150 und 500 µm enthalten ist.
  2. Süßendes Mittel nach Anspruch 1, dadurch gekennzeichnet, daß sein Schüttgewicht zwischen 0,45 und 0,55 g/cm³ enthalten ist.
  3. Süßendes Mittel nach einem der Ansprüche 1 und 2, dadurch gekennzeichnet, daß der mittlere Durchmesser der Körner ungefähr gleich 200 µm ist.
  4. Süßendes Mittel gemäß einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß es überdies ein ergänzendes Trägermaterial enthält.
  5. Süßendes Mittel gemäß Anspruch 4, dadurch gekennzeichnet, daß das ergänzende Trägermaterial aus einem oder mehreren Bestandteilen ausgewählt aus den Geliermitteln, den Strukturfestigern und den Stabilisatoren wie den Pektinen, den tierischen oder pflanzlichen Eiweißen, insbesondere den Eiweißen der Milch, den Fasern, der Carboxymethylcellulose und den Cyclodextrinen zusammengesetzt ist.
  6. Verfahren zur Herstellung eines süßenden Mittels gemäß einem der Ansprüche 1 bis 5, welches die folgenden Schritte umfaßt:
    a) Herstellen von Saccharoseteilchen vom mittleren Durchmesser enthalten zwischen 150 bis 500 µm umfassend die Schritte der
    a1) Granulation von Saccharose in feuchtem Zustand in einem im Durchlaufverfahren arbeitenden Granulierapparat, in dessen oberem Teil die kristalline Saccharose mit einem mittleren Durchmesser enthalten zwischen 80 und 100 µm mit gegebenenfalls einem Teil des ergänzenden Trägermaterials, eventuell vorgemischt mit der kristallinen Saccharose, eingespeist wird, und man eine Zugabe von Wasser, merklich in gleicher Höhe mit der Einspeisung der kristallinen Saccharose, vornimmt, wobei heiße Luft, aufsteigend in den Granulierapparat geblasen wird;
    a2) Trocknen und Abkühlen auf einem Wirbelbett, das mit dem unteren Teil des Granulierapparates verbunden ist, der in Schritt a1) gebildeten Saccharosepartikel;
    a3) Sieben der aus Schritt a2) stammenden Partikel, um Saccharoseteilchen mit einem mittleren Durchmesser enthalten zwischen 150 und 500 µm zu erhalten;
    b) Mischen der Saccharosepartikel, die aus Schritt a3) stammen, mit dem starken Süßstoff in Pulverform und dem Ganzen oder dem Rest des eventuellen ergänzenden Trägermaterials unter gemäßigten Bedingungen in einer ausreichenden Zeit um das gewünschte Produkt zu erhalten.
  7. Verfahren zur Herstellung eines süßenden Mittels gemäß einem der Ansprüche 1 bis 5, welches die folgenden Schritte umfaßt:
    a1) Granulation in feuchtem Zustand in einem im Durchlaufverfahren betriebenen Granulierapparat, in dessen oberem Teil man die kristalline Saccharose mit einem mittleren Durchmesser enthalten zwischen 80 und 100 µm mit dem starken kristallinen Süßstoff mit einem mittleren unteren Durchmesser von ungefähr 500 µm und gegebenenfalls dem ergänzenden Trägermaterial, welche gegebenenfalls mit der kristallinen Saccharose vorgemischt sind, einspeist und man eine Zugabe von Wasser merklich in gleicher Höhe der Einspeisung der kristallinen Ausgangserzeugnisse vornimmt, wobei heiße Luft aufsteigend in den Granulierapparat geblasen wird;
    a2) Trocknen und Abkühlen auf einem Wirbelbett, das mit dem unteren Teil des Granulierapparates verbunden ist, der im Schritt a1) gebildeten Teilchen des körnigen Süßstoffes;
    a3) Sieben der aus Schritt a2) stammenden Partikel, um Partikel des gewünschten körnigen Süßstoffes mit einem Durchmesser enthalten zwischen 150 und 500 µm zu erhalten.
  8. Verfahren zur Herstellung eines süßenden Mittels gemäß einem der Ansprüche 1 bis 5, welches die folgenden Schritte umfaßt:
    a) Herstellen von Partikeln von Süßstoff mit einem mittleren Durchmesser enthalten zwischen 150 und 500 µm, umfassend die Schritte der:
    a1) Granulation in feuchtem Zustand in einem im Durchlaufverfahren arbeitenden Granulierapparat, in dessen oberem Teil man kristalline Saccharose mit einem mittleren Durchmesser enthalten zwischen 80 und 100 µm mit einem Teil des starken Süßstoffes mit einem mittleren unteren Durchmesser von ungefähr 500 µm und gegebenenfalls einem Teil von ergänzendem Trägermaterial, die eventuell mit der kristallinen Saccharose vorgemischt sind, einspeist, und man eine Zugabe von Wasser merklich in gleicher Höhe mit der Einspeisung der kristallinen Ausgangsprodukte vornimmt, wobei heiße Luft aufsteigend in den Granulierapparat geblasen wird;
    a2) Trocknen und Abkühlen in einer mit dem unteren Teil des Granulierapparates verbundenen Wirbelschicht der körnigen Teilchen des im Schritt a1) gebildeten Süßstoffes;
    a3) Sieben der aus Schritt a2) stammenden Partikel, um Partikel von körnigem Süßstoff mit einem mittleren Durchmesser enthalten zwischen 150 und 500 µm zu erhalten;
    b) Mischen der aus Schritt a3) stammenden Partikel des körnigen Süßstoffes mit dem Rest des starken Süßstoffes in Pulverform und des gesamten oder dem Rest des gegebenenfalls ergänzenden Trägermaterials unter gemäßigten Bedingungen in einer ausreichenden Zeit, um das gewünschte Produkt zu erhalten.
  9. Verfahren gemäß Anspruch 7, mit dem zusätzlichen Schritt des:
    b) Mischens von körnigen Partikeln des Süßstoffes stammend aus Schritt a3) mit der Gesamtheit des ergänzenden Trägermaterials unter gemäßigten Bedingungen in einer ausreichenden Zeit, um das gewünschte Erzeugnis zu erhalten, wenn das ergänzende Trägermaterial nicht im Schritt a1) zugeführt worden ist.
  10. Verfahren gemäß einem der Ansprüche 6 bis 9, in dem die Zugabe von Wasser im Schritt a1) in der Injektion von Wasserdampf besteht.
  11. Verfahren gemäß einem der Ansprüche 6 bis 9, in dem die Zugabe von Wasser im Schritt a1) in der Zerstäubung von Wasser oder einer Granulatlösung besteht.
  12. Verfahren gemäß Anspruch 11, in dem die Granulatlösung ein Zuckersirup ist.
  13. Verfahren gemäß Anspruch 11, in dem die Granulatlösung eine Lösung des ergänzenden Trägermaterials ist beispielsweise einer Lösung eines Geliermittels ist.
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 EP0352393A1 (de) 1990-01-31
EP0352393B1 true EP0352393B1 (de) 1993-06-02

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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)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69712332T2 (de) * 1996-02-29 2002-10-02 Fujisawa Pharmaceutical Co Beta-lactam-antibiotikum enthaltende tabletten und verfahren zu deren herstellung
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
FR2826290B1 (fr) * 2001-06-26 2003-09-12 Beghin Say Eridania Procede de sechage d'une solution de saccharose, produit tel qu'obtenu et son utilisation

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4338350A (en) * 1980-10-22 1982-07-06 Amstar Corporation Crystallized, readily water-dispersible sugar product
CA1206370A (en) * 1982-08-17 1986-06-24 Ajinomoto Co., Inc. Stabilized aspartame compositions
EP0106910A1 (de) * 1982-10-22 1984-05-02 Ajinomoto Co., Inc. Dipeptid-Süssungsmittel in Form von geformten Körpern 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.
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
LU86076A1 (fr) * 1985-09-18 1987-04-02 Raffinerie Tirlemontoise Sa Produit sucrant,procede pour fabriquer ce produit et installation pour la mise en oeuvre de ce procede

Also Published As

Publication number Publication date
FR2634355B1 (fr) 1990-09-14
NO177951B (no) 1995-09-18
AU619242B2 (en) 1992-01-23
FI100449B (fi) 1997-12-15
JPH02502252A (ja) 1990-07-26
DE3881517D1 (de) 1993-07-08
EP0352393A1 (de) 1990-01-31
NO177951C (no) 1995-12-27
DE3881517T2 (de) 1993-09-23
AU2912089A (en) 1990-02-19
ES2040882T3 (es) 1993-11-01
WO1990001070A1 (fr) 1990-02-08
FI901323A0 (fi) 1990-03-16
JPH0614840B2 (ja) 1994-03-02
ATE90114T1 (de) 1993-06-15
NO901367D0 (no) 1990-03-23
FR2634355A1 (fr) 1990-01-26
NO901367L (no) 1990-03-23
DK75990A (da) 1990-03-23
DK171849B1 (da) 1997-07-07
CA1340757C (fr) 1999-09-21
DK75990D0 (da) 1990-03-23

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