EP1017289A1 - Composition edulcorante contenant de l'aspartame et de l'acide 2,4-dihydroxybenzoique - Google Patents

Composition edulcorante contenant de l'aspartame et de l'acide 2,4-dihydroxybenzoique

Info

Publication number
EP1017289A1
EP1017289A1 EP98943111A EP98943111A EP1017289A1 EP 1017289 A1 EP1017289 A1 EP 1017289A1 EP 98943111 A EP98943111 A EP 98943111A EP 98943111 A EP98943111 A EP 98943111A EP 1017289 A1 EP1017289 A1 EP 1017289A1
Authority
EP
European Patent Office
Prior art keywords
sweetness
amount
aspartame
dhb
foodstuff
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Withdrawn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
EP98943111A
Other languages
German (de)
English (en)
Inventor
Sarah Jane Britton
John Charles Fry
Michael George Lindley
Sarah Marshall
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.)
Holland Sweetener Co VOF
Original Assignee
Holland Sweetener Co VOF
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
Priority claimed from GBGB9720369.9A external-priority patent/GB9720369D0/en
Application filed by Holland Sweetener Co VOF filed Critical Holland Sweetener Co VOF
Publication of EP1017289A1 publication Critical patent/EP1017289A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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

Definitions

  • the invention relates to foodstuffs containing improved sucrose-like tasting sweetener compositions comprising aspartame as the principal source of sweetness and another compound delivering
  • the invention also relates to such improved sucrose-like tasting sweetener compositions, and to an improved method of sweetening
  • Aspartame ( ⁇ -L-aspartyl-L-phenylalanine methyl ester, hereinafter also referred to as APM) is a low calorie dipeptide sweetener with a sweetening power that is about 200x that of sugar (sucrose) , and thus belongs to the intense sweeteners most widely used for
  • sucrose still serves as the standard for the evaluation of sweetness, owing to the fact that people have become accustomed to it for a long time. Moreover, sucrose imparts a specific mouthfeel in the tasting of sucrose-sweetened products.
  • Sucrose-like tasting compositions of aspartame with another intense sweetener namely acesulfame-K (3 , 4-dihydro-6-methyl-l, 2, 3-oxathiazine-4- one-2 , 2 -dioxide potassium salt; hereinafter also abbreviated as Ace-K), are known from U.S. Patent No. 4,158,068. They can be used for sweetening many edible materials, including beverages. There is a disadvantage, however, in the fact that under some circumstances the bitter aftertaste of Ace-K can be detected. Thus, choice of ratios of APM vs. Ace-K for practical use remains restricted.
  • compositions of the blend may vary over time because, in solution, APM is less stable than Ace-K.
  • Decomposition of APM in the blend into compounds which do not have the sweetening properties of APM will result in sweetening blends which become relatively richer in Ace-K, and thus may become more prone to detection of the less pleasant taste qualities mentioned above.
  • APM/Ace-K sweetener blends can provide an adequate sucrose-like taste profile, their sweetness is due to a combination of relatively expensive high intensity sweeteners. Accordingly, there is need for alternative, non- nutritive, sweetener systems which provide sucrose-like taste properties, preferably including the mouthfeel imparted by sucrose, at lower sweetness equivalence costs.
  • sucrose equivalence as used herein and hereinafter is determined as sucrose equivalence; hereinafter, the abbreviation S.E. is used to indicate both sweetness equivalence or sucrose equivalence, interchangeably.
  • Sucrose equivalence (for a given sweetener under given circumstances) is readily known or is easily determined.
  • the amount of a sweetener which is equivalent to 10 wt . % sucrose can be determined by having a panel taste a solution of that sweetener and match its sweetness to a 10 wt . % solution of sucrose.
  • sucrose equivalence for other than 10 wt . % sucrose is determined by matching the appropriate sucrose solutions.
  • Sucrose-likeness equally can be determined by taste panel evaluations; in addition to determining the sweetness sensation then also other taste qualities, such as mouthfeel, of the samples tested are matched with sucrose taste qualities at the appropriate concentration.
  • foodstuffs containing improved sucrose-like tasting sweetener compositions comprising aspartame as the principal source of sweetness and another compound delivering sweetness are obtained by using as the other sweetness delivering compound 2 , 4-dihydroxybenzoic acid or a physiologically acceptable salt thereof, in an amount of, as calculated in the form of the free acid, 0.1 to 4.0 times the amount of aspartame, on a weight basis.
  • 2,4-DHB 4-dihydroxybenzoic acid or a physiologically acceptable salt thereof, will be referred to, unless specifically mentioned otherwise, as 2,4-DHB.
  • Physiologically acceptable salts of 2,4-DHB include acid (i.e. carboxylate) salts and/or hydroxylate salts, especially sodium, potassium, calcium, magnesium, and ammonium salts and the like.
  • the salts may be preformed or formed in the foodstuff by reaction with typical buffering agents, such as sodium phosphate, potassium citrate, sodium acetate, calcium phosphate (e.g. mono- and tricalcium phosphates) and the like which are also normally employed in foodstuffs to provide the desired pH.
  • 2,4-DHB is used in an amount of, as calculated in the form of the free acid, 0.2 to 2.0 times the amount of aspartame, on a weight basis. Most preferred, 2,4-DHB is used in an amount of 0.25 to 1.5 times the amount of aspartame, on a weight basis.
  • the concentration of 2,4-DHB, as calculated in the form of the free acid usually will be chosen so as not to be higher than 1.000 ppm in the foodstuff being sweetened according to the present invention.
  • the concentration of 2,4-DHB, as calculated in the form of the free acid will be chosen so as not to be higher than 600 ppm in the foodstuff.
  • concentrations may depend on the kind of foodstuff being sweetened according to the present invention. For instance, if the foodstuff is a chewing gum, the concentration of 2,4-DHB (in the chewing gum) may be much higher, e.g. up to 5.000 ppm or higher. It will be clear to the skilled man that such concentrations still fall within the scope of the present invention as claimed herein.
  • 2,4-DHB is a sweetness inhibitor and that it is essentially tasteless (in the sense of essentially being neither sweet nor bitter in the initial taste, and of being sweet only at concentrations much higher than 0.05 wt . % or 500 ppm). Based on this information it would be expected that 2,4-DHB would reduce the sweetness of another sweetener. Moreover, it is shown, e.g. in EP-A-0485587, that 2,4-DHB, especially the potassium salt thereof, is very effective as a tastand for reducing the off-taste of KC1 or of saccharin (the latter without any suggestion of effects on sweetness) .
  • DHB may be said to be essentially tasteless at concentrations lower than about 800 ppm.
  • 2, 4 -DHB would be an excellent foodstuff sweetener, particularly when employed in combination with a significant sweetening amount of the artificial sweetener aspartame.
  • the latter now surprisingly has been found according to the present invention.
  • 2, 4 -DHB does not give any advantages as a foodstuff sweetener when used in combination with other artificial sweeteners such as Ace-K, alitame or saccharin, or even when used in combination with a blend of APM and Ace-K.
  • sweetness and degree of sucrose-like tasting of such other sweeteners are not influenced at all.
  • the abovementioned Canadian patent No. 1,208,966 is directed to a wide range of sweetness modifying, i.e. either being a sweetener or a sweetness inhibitor, compounds, which may be added to food products. It is noticed that, according the teaching of said patent, the sweetness modifying agents are added to the food product in an amount in the range of 0.001 to 2 wt.%, most preferably of from 0.1 to 0.5 wt . % . There is no teaching nor suggestion that the surprising effects of using 2, 4 -DHB at the relatively low concentrations according to the present invention (i.e. preferably lower than 600 ppm or 0.06 wt.% in the foodstuff) , and in particular in combination with APM as a sweetener, would be obtainable.
  • 2, 4 -DHB at the relatively low concentrations according to the present invention (i.e. preferably lower than 600 ppm or 0.06 wt.% in the foodstuff) , and in particular in combination with APM as a sweeten
  • the disclosure of sweetness modifying compounds in said Canadian patent also relates to, inter alia, 3 , 5-dihydroxybenzoic acid (and its sodium salt) , which are shown to be effective sweetness inhibitors, and to 2 , 3-dihydroxy benzoic acid (and its sodium salt, together hereinafter referred to as 2,3- DHB) .
  • 2,3- DHB 3-dihydroxy benzoic acid
  • 2,3-DHB is mentioned to be a sweetener.
  • Its sweetness, at 2000 ppm (pH 3, or 7) is about 2-3% S.E., and is shown to be additive to sweetness of 5% sucrose, as is also disclosed for 2, 4 -DHB.
  • 2, 3 -DHB surprisingly behaves completely differently from 2, 4 -DHB when combined at about 500 ppm with APM at about 7.5 % S.E; with 2, 3 -DHB almost no increase in sweetness is observed.
  • Similar arguments apply with regard to 4-amino-2-hydroxy benzoic acid (4,2-AHB), which compound is also disclosed to be a sweetener (in US-A-4, 871, 570 and CA-A-1, 208 , 966) , though being about 30-50% less sweet than 2,3- or 2,4-DHB.
  • 4,2-AHB is shown to be at least additive to the sweetness of 5% sucrose. There is no teaching on effects in combination with APM.
  • US-A-4 , 613 , 512 discloses the use of 3-aminobenzoic acid (and its sodium salt, hereinafter together referred to as 3-AB) as a compound having some sweetness of its own, and being somewhat higher at lower pH.
  • 3-AB 3-aminobenzoic acid
  • the threshold value for sweetness is at a concentration of about 8-10 mmol/1 (i.e. that would be at about 1 wt.%), it is nevertheless disclosed in said U.S. patent that compositions of 3-AB on the one hand, and sucrose or
  • APM on the other, may be used in order to reduce the sucrose or APM content in foodstuffs. Reduction of sucrose or APM is shown to be about 25% at a 3-AB content of 500 ppm, up to about 60% at a 3-AB content of 2.000 ppm. However, there is no teaching nor suggestion of sucrose-likeness of the 3-AB /APM compositions prepared. According to present inventors' own observations, the degree of potential reduction in sucrose or APM content when using 3-AB, as suggested in said reference, is exaggerated. Further, EP-A-0132444 discloses the use of 3-hydroxybenzoic acid (and its sodium salt, hereinafter together referred to as 3-HB) as a sweetness modifier.
  • 3-HB 3-hydroxybenzoic acid
  • 3-HB is said to have some sweetness of its own, with a threshold value for sweetness at a concentration of about 5-7 mmol/1 (i.e. that would be at about 0.8 wt.%), and is shown to be used to reduce the content of natural carbohydrate or synthetic intense sweeteners (such as saccharin or APM) in foodstuffs to a substantial extent, even of 50% or more.
  • 3-HB is being used at a concentration in the range of from about 0.01 to 0.4% (i.e. from about 100 ppm to 4.000 ppm), most preferably from about 0.08 to 0.2% (i.e. from about 800 to 2.000 ppm) by weight of the foodstuff .
  • the concentration of APM in the edible material sweetened and the weight ratio of 2, 4 -DHB vs. APM (i.e. [weight of 2, 4 -DHB] / [weight of APM]), are chosen so as to obtain the desired level of sweetness of the edible material.
  • the APM concentration in general will be chosen in the range of 250 to 600 ppm
  • the 2, 4 -DHB concentration in general will be chosen in the range of 60 to 1.000 ppm, calculated on total weight of the sweetened edible material.
  • concentrations of 2, 4 -DHB and/or its physiologically acceptable salts are all calculated as if the acid form of 2, 4 -DHB was used.
  • the 2, 4 -DHB is employed in a foodstuff in combination with APM, where the APM is present in amounts of above about 2% by wt . of sucrose equivalence, preferably from about 2 to about 11% S.E. by weight, most preferably from about 4 to about 9 % S.E.. That is, the APM preferably should be in the range of from above about 50 ppm to about 750 ppm, most preferably from about 150 to about 520 ppm. It is noticed that the concentrations mentioned here are concentrations of APM at a pH of about 3.2; under neutral pH conditions the APM concentrations necessary for achieving the sucrose equivalence values as indicated are somewhat higher.
  • a molecule is a sweet inhibitor and substantially or essentially tasteless, it not only inhibits or reduces the sweetness of substances, but also inhibits or reduces the bitter taste sensation;
  • the invention also relates to improved sucrose-like tasting sweetener compositions comprising aspartame as the principal source of sweetness and another compound delivering sweetness, wherein the other sweetness delivering compound is 2, 4 -DHB, in an amount of, as calculated in the form of the free acid, 0.1 to 4.0 times the amount of APM, on a weight basis.
  • the amount of 2, 4 -DHB in the composition is 0.2 to 2.0 times the amount of APM, on a weight basis.
  • the amount of 2, 4 -DHB in the composition is 0.25 to 1.5 times the amount of APM, on a weight basis.
  • Such sweetening compositions according to the invention are extremely suitable for sweetening of foodstuffs, in particular of beverages.
  • the products sweetened therewith have taste characteristics which give the impression of being sweetened with sucrose.
  • beverages sweetened according to the present invention provide a syrupy, rounded sweetness profile similar to products sweetened with sucrose, whereas beverages sweetened by APM alone have a more lingering sweetness profile.
  • blends of APM and Ace-K can have a more sugar-like sweetness/time profile than APM alone, such blends still lack the sucrose-like mouthfeel of the present invention.
  • the sweetening compositions according to the invention may also be used as sugar substitutes, such as table-top sweeteners .
  • the invention further relates to an improved method of sweetening edible materials, especially beverages, with aspartame as one of the sources of sweetness.
  • the sweetener compositions as used for sweetening foodstuffs according to the present invention may be added as such, that is by adding a mixture of APM and 2, 4-DHB or by separately adding the APM and the 2, 4-DHB, in a weight ratio and concentrations thereof as indicated below, to foodstuffs which do not contain APM as a source of sweetness and optionally contain any other type of sweetener in an amount which in itself is insufficient to obtain the level of sweetness as desired for the sweetened foodstuff.
  • the sweetening compositions as used for sweetening foodstuffs according to the present invention also may be prepared in situ, that is in the foodstuff, when the foodstuff already contains a sweetening amount of APM, by adding thereto, in any suitable way, an appropriate amount of 2, 4 -DHB to arrive at the weight ratio of APM and 2, 4 -DHB and the concentration of 2,4-DHB as indicated below.
  • an appropriate amount of 2, 4 -DHB to arrive at the weight ratio of APM and 2, 4 -DHB and the concentration of 2,4-DHB as indicated below.
  • the ratio between APM and 2, 4 -DHB i.e.
  • the free acid or a physiologically acceptable salt thereof will be such that 2, 4 -DHB is present in an amount of, as calculated in the form of the free acid, 0.1 to 4.0 times the amount of aspartame, on a weight basis.
  • optimum sucrose-like taste properties will be obtained for products which already contain sucrose or another carbohydrate sweetener and which in addition are being sweetened with APM. Namely, by adding APM alone the sucrose-like taste properties will become less than those obtainable by adding additional; amounts of sucrose or another carbohydrate sweetener for achieving the desired level of increased sweetness. Adding a composition of APM and 2, 4 -DHB gives an improved result compared to adding APM alone for achieving the desired level of sweetness.
  • 2,4-DHB will be present in an amount of, as calculated in the form of the free acid, 0.2 to 2.0 times the amount of aspartame, on a weight basis. Most preferred, 2, 4 -DHB will be present in an amount of 0.25 to 1.5 times the amount of aspartame, on a weight basis.
  • the amount of 2, 4 -DHB, as calculated in the form of the free acid usually will be chosen so as not to be higher than 1.000 ppm in the foodstuff being sweetened according to the present invention. In particular, the amount of 2, 4 -DHB, as calculated in the form of the free acid, will be chosen so as not to be higher than 600 ppm in the foodstuff. Of course, such amounts may depend on the kind of foodstuff being sweetened according to the present invention.
  • Typical foodstuffs including pharmaceutical preparations, which may contain the improved sucrose- like tasting sweetener compositions of the present invention are, for example, beverages including soft drinks, carbonated beverages, ready to mix beverages, and the like, processed foods and vegetables, soups, sauces, condiments, breakfast cereals, salad dressings, juices, syrups, desserts, including puddings, gelatin and frozen desserts, like ice creams, sherbets, and icings, confections, toothpaste, mouthwashes, chewing gum, snack foods, intermediate moisture foods (e.g. dog foods) and the like.
  • the improved sucrose-like tasting sweetener compositions also may be used in the production of sugar substitutes, including so-called table-top sweeteners, which may be added to foodstuffs.
  • Concentrations of APM and 2, 4 -DHB as present in such sugar substitutes and table-tops usually will fall beyond the ranges for those concentrations as mentioned in this patent application for the concentrations in foodstuffs. However, normal use of the sugar substitutes and table-tops will ensure that the concentrations of APM and 2, 4 -DHB achieved in the food product (e.g. the tea, coffee or other beverage) being sweetened therewith, will fall within the concentration ranges indicated hereinbefore.
  • the food product e.g. the tea, coffee or other beverage
  • 2, 4 -DHB Various methods for the production of 2, 4 -DHB are known.
  • 2, 4 -DHB for instance may be produced via a Kolbe reaction, starting from resorcinol, or, also starting from resorcinol, via a Marasse solid-phase carboxylation in the presence of mixed sodium and potassium carboxylates and carbon dioxide as described in US-A-4,996,354.
  • a Kolbe reaction starting from resorcinol
  • resorcinol or, also starting from resorcinol
  • Marasse solid-phase carboxylation in the presence of mixed sodium and potassium carboxylates and carbon dioxide as described in US-A-4,996,354.
  • the 2, 4 -DHB is used in the form of a physiologically acceptable salt thereof.
  • the salt of 2, 4 -DHB is chosen from the group of sodium or potassium salts thereof.
  • the taste properties and qualities of these salts are better than of 2,4-dihydroxybenzoic acid itself.
  • the free acid has some acidic and slightly astringent characteristics.
  • the sodium and potassium salts are less sour and tasteful and have a cleaner taste overall as compared with the free acid.
  • the desired salts of 2,4-DHB easily can be prepared from 2 , 4-dihydroxybenzoic acid by neutralizing a concentrated aqueous solution thereof with an appropriate base (for instance sodium hydroxide to prepare 2,4-DHB.Na), crystallizing the formed salt (for instance by cooling) and collecting and drying the crystals after removal of the solvent and appropriate washing.
  • an appropriate base for instance sodium hydroxide to prepare 2,4-DHB.Na
  • crystallizing the formed salt for instance by cooling
  • collecting and drying the crystals after removal of the solvent and appropriate washing can be demonstrated by means of the following Examples and Comparative Examples, which in no way are to be considered to be limiting the invention. Test methods and chemicals used
  • Test solutions coded with 3 digit random number codes, were presented one at a time, in random order to the panellists.
  • Panellists were also provided with appropriate sucrose solutions marked with the actual sucrose concentration. Panellists were asked to take 3 sips of a test solution, followed by a sip of water (rinsing welll) , followed by 3 sips of a sucrose standard, followed by a sip of water, etc., and were encouraged to estimate sweetness to one decimal place. Three minute rest periods were imposed between test solutions. Each panel test was duplicated. Data obtained with the 25 person panel were subjected to statistical analysis to establish the confidence limits of each estimate.
  • Hydroxybenzoic acid compounds used in the test solutions were obtained, as the free acids, from Aldrich Chemical Company, Gillingham, Dorset, UK. The purity of 2 , 4-dihydroxybenzoic acid, as purchased, was about 97%. This impure acid was recrystallized from aqueous ethanol, and harvested crystals were washed with cold water before being dried. Few test also were performed using the hydroxybenzoic acid compound as purchased, and -in fact- no significant differences were observed in taste properties of the beverages prepared from the impure or purified product, even though the recrystallized product itself was found to be more acidic (but generally cleaner) in taste.
  • Physiologically acceptable salts, in particular sodium salts, of the hydroxybenzoic acid compounds used were prepared from the hydroxybenzoic acid compounds by dissolving appropriate amounts thereof in about IM aqueous sodium hydroxide, while stirring at 50 °C and adjusting the pH of the solution to 6.0, then adding an about equal volume of ethanol (96%) and cooling overnight in the refrigerator at about 4 °C, followed by evaporation under vacuum to obtain a slurry of the sodium salt from which this salt can be recovered by solid-liquid separation on a B ⁇ chner funnel with washing using ice-cold water, and drying of the crystals.
  • composition of the soft drink model systems (A. Cola; B. Lemon/lime carbonate) was as follows, each time adding 1 part of the syrup (of table I) to 5.5 parts of carbonated water: Table I
  • the results are summarized in table II:
  • Example 1 Sweetness of various APM/2.4-DHB compositions (small panel tests)
  • the results are summarized in table III.
  • compositions are higher than would be expected by mere addition of the S.E.'s of the individual components at their respective concentrations.
  • the compositions have excellent sucrose-like characteristics.
  • Example 5 and Comparative Examples E-H Comparison of APM / 2, 4 -DHB compositions with compositions of 2, 4 -DHB and other sweeteners or sweetener blends.
  • Sweetness evaluation tests were performed, in a buffer system of pH 3.2 (0.14% citric acid, 0.04% sodium citrate) for compositions containing 2, 4-DHB and another sweetener as shown in table V.
  • Example 6 and Comparative Examples I-L Comparison of APM / 2.4-DHB compositions with compositions of APM and other sweetness modifying compounds.
  • Sweetness evaluation tests were performed, in a buffer system of pH 3.2 (0.14% citric acid, 0.04% sodium citrate) for compositions containing APM and another sweetness modifying compound as shown in table VI.

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

Abstract

Cette invention a trait à des denrées alimentaires contenant des compositions édulcorantes améliorées de dégustation du type sucrose avec de l'aspartame pour principal élément sucrant ainsi qu'un autre composé donnant une saveur sucrée. Cet autre composé est de l'acide 2,4-dihydroxybenzoïque ou un sel de celui-ci, acceptable du point de vue physiologique. L'acide 2,4-dihydroxybenzoïque rentre dans cette composition selon des quantités, comme calculées sous sa forme d'acide libre, représentant entre 0.1 et 4 fois la quantité d'aspartame et ce, en valeur pondérale.
EP98943111A 1997-09-24 1998-09-11 Composition edulcorante contenant de l'aspartame et de l'acide 2,4-dihydroxybenzoique Withdrawn EP1017289A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB9720369 1997-09-24
GBGB9720369.9A GB9720369D0 (en) 1997-09-24 1997-09-24 New sweetening compositions of aspartame
US6507697P 1997-11-10 1997-11-10
US65076P 1997-11-10
PCT/NL1998/000528 WO1999015032A1 (fr) 1997-09-24 1998-09-11 Composition edulcorante contenant de l'aspartame et de l'acide 2,4-dihydroxybenzoique

Publications (1)

Publication Number Publication Date
EP1017289A1 true EP1017289A1 (fr) 2000-07-12

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EP98943111A Withdrawn EP1017289A1 (fr) 1997-09-24 1998-09-11 Composition edulcorante contenant de l'aspartame et de l'acide 2,4-dihydroxybenzoique

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Country Link
EP (1) EP1017289A1 (fr)
WO (1) WO1999015032A1 (fr)

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WO1999015032A1 (fr) 1999-04-01

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