EP1018895A1 - Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine - Google Patents

Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine

Info

Publication number
EP1018895A1
EP1018895A1 EP97937085A EP97937085A EP1018895A1 EP 1018895 A1 EP1018895 A1 EP 1018895A1 EP 97937085 A EP97937085 A EP 97937085A EP 97937085 A EP97937085 A EP 97937085A EP 1018895 A1 EP1018895 A1 EP 1018895A1
Authority
EP
European Patent Office
Prior art keywords
composition
sugar
sweeteners
sugars
bulk
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Withdrawn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
EP97937085A
Other languages
German (de)
English (en)
Other versions
EP1018895A4 (fr
Inventor
Kristine A. Bateman
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP1018895A1 publication Critical patent/EP1018895A1/fr
Publication of EP1018895A4 publication Critical patent/EP1018895A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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

Definitions

  • This invention is for one-to-one sugar replacement compositions that can replace
  • ⁇ o are typically high in calories. Sugar is probably the most important ingredient in the
  • Diabetes is often controlled by a diet, and two aspects are of significant
  • 1 sweetener is a sweetening agent that when ingested by a diabetic person does not significantly raise their glucose and insulin levels in the blood. The search for a low calorie, diabetic safe
  • the present invention has l ⁇ the calories or less
  • “Bulk sweeteners” can include both polysaccharides and
  • oligosaccharides are defined as a carbohydrate containing eleven or more
  • Oleaccharide is defined as a carbohydrate consisting of two to ten monosaccharides joined
  • Aspartame is a water soluble, dipeptide intense sweetener 200 times sweeter than sugar. It is
  • aspartame is one of the more popular versions. In this encapsulation aspartame is usually covered in a wax, fat or other coating after being prepared in several manners.
  • No. 5,043,169 is one such aspartame encapsulating patent. This patent is the tableting process
  • sweeteners may be chosen from die following non-limiting lists: sugars, such as glucose (corn
  • sucrose sucrose
  • dextrose invert sugar
  • fructose aspartame
  • non-fermentable sugar substitutes
  • sweeteners on an individual recipe basis. Public approval seems to be shifting to the negative perception of the use aspartame. Many consumers claim to stay away from foods containing
  • the level of aspartame is
  • Acesulfame-K is a known stable intense sweetener that is also 200 times sweeter than
  • acesulfame-K containing composition used in sour chewing gum exhibiting enhanced sweetness
  • composition can be used in edible food such as a cake, cookie, or otiier baked products, but again would have to be adjusted for every recipe because of lack in bulk and
  • sweeteners represented by, but not limited to sucralose, aspartame, stevioside, acesulfame-K,
  • alitame alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones,
  • thaumatin thaumatin, monellin, and the like. It also includes non-cariogenic oligosaccharides, and
  • U.S. Patent No. 5,098,730 by Tammy Pepper discloses a reduced calorie
  • Acesulfame-K is
  • synergistic compositions containing a mixture of sweetening agents the list includes
  • saccharine steviodise, acesulfame-K or other bitter tasting sweetening agents, with at least one
  • sweet chlorodeoxysugar sweetener selected from die group consisting of chlorodeoxysucrose
  • One natural intense sweetener is thaumatin, the sweetest
  • the protein thaumatin is found in the Katemfe plant of Thaumatococcus Daniellii grown in the hot humid forests of West
  • thaumatin or talin as an intense sweetener includes U.S. Patent No. 4,983,405, A REDUCED AND LOW CALORIE SUGAR AND SUGARLESS CHEWING GUM COMPOSITIONS CONTAINING FIBER. It lists Talin as one of the group that can be used
  • talin as an intense sweetener in gum and in a sweetening composition with limited
  • SWEETENERS (SUGARS), INTENSE SWEETENERS, AND BULK
  • This bulk sweetener is tooth friendly. Any breakdown by bacteria in the mouth is so slow that there is no resultant tooth decay.
  • the present invention is "low calorie" which means to have l A the calories or less of
  • intense sweeteners used are in such small quantities even if they did contain four calories per
  • sweeteners usually are less sweet than sucrose giving some added sweetness, bulk and texture
  • micro flora are metabolized into volatile fatty acids, CO2, and H2. Togedier with the
  • polysaccharides are metabolized independently of insulin and only contributes less than the
  • the diabetic individual does not have to count them as normal carbohydrates.
  • streptococcus mutans an organism found in die human mouth which form's plaque and acids.
  • sugar substitute is the need to keep the levels or percentages by weight low in the synergistic
  • This ADI is set up as a guide to tell us how much can be eaten daily without
  • the bulk sweeteners or at least a portion of them must have similar physical properties
  • the bulk sweeteners including polysaccharides and oligosaccharides come in either
  • sweeteners in the powdered form, in the crystalline form, in the granulated form or mixtures thereof are soluble in water, heat stable, able to
  • Maltitol is a polyol alcohol with many characteristics of sugar (sucrose). It is
  • Maltitol also comes in a crystalline form which is .90 times as sweet as sucrose and makes it an ideal for use as a sugar substitute. It has three kcal/gram which is slightly
  • Lactitol in me past has been used mainly in chewing gum applications because
  • polyol alcohol as a form of a bulk sweetener that can be used, and sometimes they are
  • composition useful in chewing gum applications includes an encapsulated
  • 15 is selected from the group consisting of mannitol, xylitol, erythritol, sorbitol and mixtures
  • U.S. Patent No. 5,098,730 by Tammy Pepper uses xylitol and a reduced calorie
  • Xylitol is a polyol alcohol
  • composition of the invention can be used in certain foods including a baked
  • compositions are chewing gum and confectionery products. It also says that the composition of the invention can be in association with suitable non-toxic carriers. These carriers can be any suitable non-toxic carriers. These carriers can be any suitable non-toxic carriers. These carriers can be any suitable non-toxic carriers. These carriers can be any suitable non-toxic carriers.
  • lactitol examples include lactitol, polysaccharides such as polydextrose, and others. It tries to include every and
  • U.S. Patent No. 5,342,631 discloses the petroleum wax-free chewing gum containing
  • non-cariogenic oligosaccharides sweeteners, and flavors.
  • oligosaccharides are preferably low calorie and act as binders when formulated in the wax-free
  • the petroleum wax-free chewing gum of claim 22 wherein: a) the sweetener comprises a mixture of a high intensity sweetener at least 20 times sweeter than sucrose and at least one sugar alcohol selected from the group consisting of sorbitol, mannitol, xylitol, maltitol, lactitol, hydrogenated isomaltulose and hydrogenated starch hydrolysate: b) the binder system comprises at least one non-cariogenic oligosaccharide selected from the group consisting of indigestible dextrins, polydextroses, oligofructoses, isomalturlose oligosaccharides, and fructoligosaccharides, said oligosaccharides or their blends, being present in the binder system at between about 40 weight percent to about 90 percent of the total binder system.
  • the bulk sweetener polydextrose is well known in the art of replacement partially for
  • sugar or fat in food products is a water soluble, low calorie, non-cariogenic bulk sweetener.
  • Polydextrose can be bought in several forms that all contain quantities of unreacted monomers,
  • Improved polydextrose is a randomly bonded
  • condensation polymer of D-glucose with some bound sorbitol and citric acid is substantially
  • sweeteners in the area of sweeteners is well known. In the area of fat replacements it also
  • Patent No. 5,342,631 used in chewing gum U.S. Patent No. 5, 106,632 in chewing gum, U.S.
  • Patent No. 5,098,730 in a dietetic sweetening composition U.S. Patent No. 5,043, 169 in a dietetic sweetening composition
  • 4,983,405 possibly can use it in a sugar-free, low calorie chewing gum, and U.S. Patent No.
  • compositions, beverages, and die like It does not work in all types of food applications as a
  • U.S. Patent No. 5,082,671 discloses using polydextrose as the sole soluble bulking agent in a gum base.
  • U.S. Patent No. 5,098,730 discloses using polydextrose
  • U.S. Patent No. 5,236,720 discloses a sugar-free, low calorie chewing gum
  • sweetener selected from the group consisting of polydextrose, sugar, sugar alcohols and
  • Oligosaccharides are bulk sweetener which includes inulin derived by means of hot
  • Inulin provides a synergist sweetening composition that is low calorie content with high dietary
  • Inulin has several bulk sweetening properties of sugar including excellent taste and synergistic properties. Inulin contributes
  • fructooligosaccharides are very limited and most of them use fructoligosaccharides in low fat
  • Inlin has a great tendency to absorb up to 1.5 times its weight. This can cause
  • FRUCTOSE POLYMER discloses using polyfructan, as a replacement in part or the
  • incorporating polyfructan may also contain a sweetener having a high degree of sweetness
  • Low calorie baked products are named as a food that can be used.
  • saccharide including fructose, sucrose and glucose. Inulin can be produced without the
  • Fructose is a mono-saccharide that is 1 Vi times sweeter than
  • SCFA's short chain fatty acids
  • stomach inulin also reduces blood sugar effects of digestible carbohydrates, like
  • sucrose and glucose thus improving glucose tolerance.
  • the amount of simple sugars is
  • yeast dough there is not enough sugar to feed the yeast for proper raising of the dough.
  • fructose in our invention is browning pu ⁇ oses of baked
  • This invention pertains to a substitute for granulated sugars, brown sugars, and
  • powdered sugars achieved by combining one or more intense sweeteners; two or more bulk
  • sweeteners that include at least one oligosaccharide high in dietary fiber and bifidobacteria
  • polysaccharides are metabolized by the intestinal micro flora; and flavoring agents.
  • the sugar is metabolized by the intestinal micro flora; and flavoring agents.
  • composition is formed whereby stable ingestible food is made having reduced calories, being
  • diabetic safe and having other health promoting benefits including the addition of soluble
  • ingestible food products can include beverages, confectioneries including
  • the present invention is a non-toxic, low calorie, diabetic safe, tooth friendly
  • synergistic sweetening composition that can be used to substitute the whole of die
  • synergistic sweetening compound also can be used in many types of preparations and
  • the present invention is a timely answer to diabetics, obese individuals or
  • the present invention met several criteria important to solving many of the problems associated with the use of intense sweetener and bulking sweeteners.
  • synergistic sweetening composition has the following properties:
  • One-to-one replacement means duplicating the weight, volume measurements and
  • present invention as easy as it is using and measuring real sugar. To make the measurement
  • cup for cup It is important to take all this into consideration when engineering the formula to measure one for one for granulated sugar, brown sugar and powdered sugar. See Table
  • mono or di-saccharide can be added to help the browning of the baked food product.
  • caramelization occurs when sugars are heated to such intense temperatures 1 that they melt and a series of chemical reactions begin to take place, which ultimately can
  • Natural fructose is the preferred
  • Inulin can contain up to 8% of free
  • composition that has a small amount of simple sugars in it. This is true, but the goal of
  • present invention in the area of baking.
  • the present invention does work in all types of 1 applications without the small amount of simple sugars.
  • the sugars can be optionally
  • the method for manufacturing asynergistic sweetening composition comprises:
  • the bulk sweeteners should have many of sucrose 's physical characteristics
  • the present invention can be used in a one-to-one substitution of granulated sugar
  • the synergistic sweetening composition is prepared with
  • Brown Sugar * Brown Sugar Flavoring & Invention
  • the present invention can also be used in a one-to-one substitution of powdered sugar.
  • the bulk sweeteners must be in powdered form to add a pleasant mouth feel.
  • the present invention is diabetic safe. That means that the carbohydrates (excluding
  • fat substitute This is so important to the individual who is obese or diabetic.
  • the present invention uses the pearl aspartame as one of the intense sweeteners, it is possible to use the pearl aspartame as one of the intense sweeteners, it is possible to use the pearl aspartame as one of the intense sweeteners, it is possible to use the pearl aspartame as one of the intense sweeteners, it is possible to use the pearl aspartame as one of the intense sweeteners, it is possible to use the pearl aspartame as one of the intense sweeteners, it
  • the method to produce the synergistic sweetening composition includes the following:
  • Talin is 3000 times sweeter than sucrose and over $12,000.00 dollars a kilogram. With the synergistic effect of using it with a combination of other intense and bulk sweeteners the talin
  • talin require that the talin be diluted in a water to the strength needed in this present invention
  • the bulk sweeteners or sweeteners such as the fructose
  • intense sweeteners that are around 300 times sweeter or less can be added with the anti-
  • enhancer ethyl maltol They need to be added toward the end of the process and mixed until
  • the humidity the day of the mixing should be low to prevent caking and
  • the present invention includes normal preparation methods, i.e. baking, cooking, mixing of
  • the present invention contains one or more intense sweeteners that can be derived
  • the groups consisting of dipeptides such as aspartame includes both the encapsulated
  • saccharin and its salts such as sucralose, ahtame, xylitol, stevioside, glycyrrhizin, dihydrochalcones, monel n,
  • chlorodeoxygalactosucrose derivatives the lco ⁇ ce extract, or mixtures thereof
  • the first group consists of polyol alcohols that
  • lactitol include lactitol, maltitol, mannitol, sorbitol, eryth ⁇ tol, galactitol, isomaltulose, polyglucose,
  • the present embodiments further comp ⁇ se the use of one or more oligosaccharides
  • the inulin can be de ⁇ ved from chicory
  • synergistic sweetening composition is comprised of one or more mono or di-
  • sweeteners are to help in the browning of the finished baked product only. These sweeteners are
  • the group consists of fructose, glucose, sucrose, or other
  • the synergistic sweetening composition contains one or more anti-flatulence agents
  • Lactobacillus acidophilus is Lactobacillus acidophilus
  • enzymes in this culture are not heat resistant and are killed off when heated in ingestible food
  • Yucca schidigera extract is known as a
  • simethicone does as an anti-foaming agent in
  • the large colon to help break up the large gas bubbles.
  • it can have a very
  • the present invention composition looks like a white, dry, slightly powdered and
  • the solubility of the invention increases as the temperature rises and
  • composition is usually very rapidly perceived providing an "impact” sweetness and the
  • the form of the present invention can be put into bulk packaging for consumers or
  • liquid sweetener used in many examples.
  • the present invention consists of one or more natural or artificial intense sweeteners
  • One goal is to achieve an all natural synergistic sweetening composition, but taste overrules the natural sweetener requirement
  • the intense sweeteners are at a level of from about 0 001
  • the present invention consists of two or more natural or artificial bulk sweeteners at a level of from about 0 5 to 99 weight percent
  • the preferred embodiment includes two natural bulk sweeteners
  • the present invention consists of one or more of the bulk sweeteners to include a
  • the oligo saccharide in the preferred invention is natural inulin from chicory root
  • the present invention consists of one or more natural or artificial sweeteners which include mono or di-saccharide to help with browning at a level of from about 1 to 15 weight percent
  • the preferred embodiment can include naturally occurring fructose, glucose, and sucrose in inulin and additional fructose
  • the synergistic sweetening composition consists of one or more, natural or artificial anti-flatulent agents at a level of from about 001 to 5 weight percent
  • the present invention consists of one or more flavoring agents at a level of from about 0001 to 5 weight percent.
  • the preferred embodiment includes a natural flavor enhancer, ethyl maltol and a natural brown sugar flavoring to use in brown
  • the “other" carbohydrates do not significantly raise the glucose and insulin levels in the blood when they are fermented. They have less than 4k cals per gram found in sugars and
  • Each example is in three parts, i.e A, B and C "A" is an ingestible food made with
  • regular sugar and fat "B” is an ingestible food that the sugar has been replaced with one of the formula's of the present invention and labeled as a sugar substitute "C” is an ingestible food where not only has the sugar been replaced with one of the formulas of the present invention, but also the fat was replaced with a 93% less fat than butter, one-to-one fat
  • the low-fat substitute used in the examples has nutritional characteristics as follows in 100 grams of the product
  • the purpose of the examples is to show the reduction in sugar and calories using the present invention on its own compared to a high sugar example A , but when used in conjunction with a low fat substitute as in patent application 08/516,868 the reduction in calories are very significant, i.e. close to 50% less, and the sugar reduction stays the same.
  • the present invention can be used with a low fat substitute to show impressive calorie reduction plus significant sugar reduction.
  • the total carbohydrates equal all available carbohydrates.
  • the figure in the parenthesis is the total carbohydrates a diabetic needs to count.
  • the "other" carbohydrate is
  • 13 oz can pineapple chunks in 1/2 tsp baking powder juice (unsweetened) 1/2 tsp baking soda 2 tbsp soy sauce 1/4 tsp salt 2 tbsp cornstarch 1 cup oats 1/4 cup vinegar 2.8% of total calories from sugar 1 cup corn flakes 1/2 cup Formula 1 7% of total calories 1/4 cup coconut flakes sugar substitute from fat 1/2 tsp brown sugar 50% Less calories flavoring Nutritional Information Serving size 1/36
  • Nutritional Information A Serving size 1/4 calories 532 Ranger Cookies/regular fat 26.3 total carb g 50(27.83) 1/2 cup margarine sugar g 2.07 2 large eggs starch g 1/2 cup granulated sugar other g 11.37 1/2 cup brown sugar, dietary packed 3% of total calories from sugar fiber g 10.8 1 cup all-purpose flour 44% of total calories
  • Nutritional Information substitute Serving size 1/36 3 1/2 cups all-purpose flour calories 47 1 tsp baking powder fat g .5 1 tsp baking soda total/carb g 11.4(6.48) 1 tsp salt sugar g .46 2 tsp vanilla starch g 1/2 cup milk other g 2.52 dietary Sugar Cookie Frosting/regular fiber g 2.4 Nutritional Information
  • Nutritional Information 2 large eggs Sugar Cookie Frosting/Formula Serving size 1/60 1 cup Formula 1A sugar 1A calories 196 fat g .9 total carb g 55(31.48) sugar g 2.4 starch g other g 12 dietary fiber g 11.52
  • Nutritional Information Serving size 1/16 3/4 cup low fat butter calories 185 replacement fat 8.8 3/4 cup Formula 1 sugar total carb ; 28 substitute sugar g 24 3/4 tsp brown sugar flavoring starch g 3/4 cup Formula 1 sugar other g substitute dietary 1/2 cup corn syrup substitute B. fiber g 1/4 tsp salt
  • Nutritional Information Serving size 1/4 calories 63 fat g 0 total/carb g 30(7.83) sugar g 2 starch g other g 11.37 dietary fiber g 10.8 13% of total calories from sugar 0% of total calories from fat

Landscapes

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

Abstract

L'invention concerne une composition édulcorante synergique, n'abîmant pas les dents, hydrosoluble, sans danger pour les diabétiques et hypocalorique contenant des édulcorants intense, des édulcorants en vrac, une petite quantité d'agents édulcorants constitué de sucre simple destinés à faciliter le brunissement de produits alimentaires de boulangerie; des agents anti-flatulence utilisés pour faciliter la dispersion du gaz créé lorsque les saccharides sont métabolisés par la microflore intestinale; des agents aromatisants. La composition selon l'invention est très stable dans des conditions de traitement avec de la chaleur, un pH et de l'humidité. Ladite composition est un succédané univoque du sucre cristallisé, du sucre roux et du sucre en poudre. La composition édulcorante peut être utilisée dans tous les types d'aliment comestibles. Ces aliments comestibles conservent leur goût sucré, leur aspect, leur texture et leur saveur par rapport aux préparations alimentaires contenant du sucre cristallisé, roux et en poudre classique.
EP97937085A 1996-07-26 1997-07-25 Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine Withdrawn EP1018895A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US687894 1984-12-31
US68789496A 1996-07-26 1996-07-26
PCT/US1997/013526 WO1998004156A1 (fr) 1996-07-26 1997-07-25 Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine

Publications (2)

Publication Number Publication Date
EP1018895A1 true EP1018895A1 (fr) 2000-07-19
EP1018895A4 EP1018895A4 (fr) 2000-11-22

Family

ID=24762304

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97937085A Withdrawn EP1018895A4 (fr) 1996-07-26 1997-07-25 Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine

Country Status (4)

Country Link
EP (1) EP1018895A4 (fr)
AU (1) AU3968697A (fr)
CA (1) CA2292662A1 (fr)
WO (1) WO1998004156A1 (fr)

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US8956677B2 (en) 2005-11-23 2015-02-17 The Coca-Cola Company High-potency sweetener composition with glucosamine and compositions sweetened therewith
US8940350B2 (en) 2005-11-23 2015-01-27 The Coca-Cola Company Cereal compositions comprising high-potency sweeteners
US8524303B2 (en) 2005-11-23 2013-09-03 The Coca-Cola Company High-potency sweetener composition with phytosterol and compositions sweetened therewith
US8377491B2 (en) 2005-11-23 2013-02-19 The Coca-Cola Company High-potency sweetener composition with vitamin and compositions sweetened therewith
US8945652B2 (en) 2005-11-23 2015-02-03 The Coca-Cola Company High-potency sweetener for weight management and compositions sweetened therewith
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CA2292662A1 (fr) 1998-02-05
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AU3968697A (en) 1998-02-20

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