EP1049388A1 - Agent edulcorant - Google Patents

Agent edulcorant

Info

Publication number
EP1049388A1
EP1049388A1 EP99905549A EP99905549A EP1049388A1 EP 1049388 A1 EP1049388 A1 EP 1049388A1 EP 99905549 A EP99905549 A EP 99905549A EP 99905549 A EP99905549 A EP 99905549A EP 1049388 A1 EP1049388 A1 EP 1049388A1
Authority
EP
European Patent Office
Prior art keywords
sweetening agent
aspartame
food
beverage
acesulfame
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Withdrawn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
EP99905549A
Other languages
German (de)
English (en)
Inventor
Francisco Valentino Villagran
Leonard Edwin Small
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of EP1049388A1 publication Critical patent/EP1049388A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • 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
    • 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
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates to a sweetening agent useful for providing higher intensity sweetness with enhanced flavor and mouthfeel and substantially no aftertaste for use in food, beverage, and medicinal products.
  • the sweetening agent of the present invention also allows reduction in the level of solids in ready-to-eat drink and instant food and beverage products so as to achieve the desired mouthfeel in the product with a lower level of solids.
  • Sweeteners are often added to food and beverage products, particularly instant and ready-to- eat/drink foods and beverages, to increase the acceptance of these products by consumers. In ready-to- eat/drink and instant products, there is often an issue with the amount of solids used when a particular mouthfeel, texture, and/or taste is required. Sweeteners add to the solids content, and the solids necessary to impart the desired attributes (aside from sweetness) of the food and beverage must be taken into consideration by the formulator.
  • WO9620608A1 describes a method for producing a chewing gum which has delayed release of a combination of sweeteners (aspartame and acesulfame K). The delayed release sweetener combination is achieved by physical modification of sweetener properties using coating and drying.
  • US 5,527,554 discloses a frozen dessert made without sucrose or corn syrup solids; lactitol and hydrogenated starch hydrolyzates are used as bulk sweeteners in addition to aspartame, acesulfame K or other artificial sweeteners.
  • US 4,737,368 describes a blend of a mono- and disaccharide base sweetener composition which consists essentially of a blend of sucrose and fructose useful for sweetening a wide variety of foodstuffs and other edible formulations.
  • Formulators are, generally, attempting to limit the amount of solids in food and beverage products because of various considerations. Many of these food and beverage products are sold ready-to- eat/drink, and usually have 10 - 20% solids. Many of these products are sold to the consumer in dry mix form as an "instant" product and the consumer prepares the final form to be consumed using water, milk, juice or other suitable liquid. If the solids level cannot be easily and reliably controlled when the instant product is reconstituted by the consumer, then the consumer may perceive these products as thin and watery.
  • Mouthfeel, richness, creaminess, sweetness and flavor impact can be increased by delivering a higher dosage of solids.
  • a higher level of solids requires larger volume of product to be used.
  • this translates to formulation difficulties which vary, given the end-application of the food and beverage product.
  • this usually translates to an increase in the amount of dry product (usually the number of spoonfuls) necessary to prepare the beverage.
  • the amount of dry material necessary to make the final product increases dramatically.
  • packaging would have to be, either, enlarged to get the same amount of servings of food to be consumed (this leads to environmental and storage issues), or the consumer would get less servings out of the current packaging size (this leads to consumer inconvenience).
  • flavor and mouthfeel can be distorted. High levels of solids can lead to higher level of fat and/or calories as well as increased cost.
  • the present invention relates to a sweetening agent for use in various medicinal products, as well as food and beverage products, particularly ready-to-eat/drink and instant foods and beverages.
  • Said agent comprises:
  • the sweetening agent of the present invention can be used in any consumable products including food, beverage, and medicinal products. It is particularly preferred in those food compositions where a high content of solid materials (e.g. generally greater than 12%) have been conventionally used.
  • the sweetening agent is suitable for use in all food and beverage products, but is especially suitable for use in instant and ready-to-serve beverages (flavored and unflavored coffees and teas, hot chocolate, juice- containing beverages, nutritional drinks in the form of shakes, malts, and the like (e.g.
  • Ensure® puddings; sauces; gravies; dressings; mousses; ice cream; yogurt; cream cheese; cheese dips and/or spreads; sour cream; vegetable dips and/or spreads; icings; whipped toppings; frozen confections; milk; coffee whitener; coffee lighteners; and dips and spreads.
  • the blend of sugar (sucrose, fructose, lactose, glucose, or any mixture thereof) and alternative sweeteners (aspartame and acesulfame K) allows for the reduction of solids (quantity of powder) needed to prepare many food or beverage products (e.g. soft drink, gelatin dessert, frozen desserts and the like).
  • the blend of sugar and alternative sweeteners show a higher increase in sweetness and/or richness than would be expected from adding the three together.
  • the sweetening agent of the present invention also imparts increase in flavor and richness of the beverage or food prepared; as the alternative sweeteners used in the blend may act as flavor enhancers. Additionally, the sweetening agent of the present invention does not produce the typical aftertaste associated with the alternative sweeteners, generally attributed to be a bitter aftertaste of aspartame.
  • sucrose refers to sucrose, fructose, lactose, glucose, or any mixture thereof.
  • sacrose refers to cane sugar, beet sugar, or mixtures thereof, and has the chemical formula C 12H22 ⁇ 11 •
  • Fratose refers to levulose or fruit sugar, or mixtures thereof, and has the chemical formula CgH ⁇ Og.
  • lactose refers to milk sugar and has the chemical formula C12H22O1 j ⁇ 2O.
  • glucose refers to Dextrose or Grape Sugar, or any mixture thereof, and has the chemical composition CgH ⁇ Og O ⁇ O).
  • alternative sweetener refers to aspartame and acesulfame K.
  • ready-to-serve food or beverage
  • ready-to-eat food
  • ready-to- drink beverage
  • the terms "instant” and “soluble”, as they relate to food and beverage products, are used interchangeably to refer to food and beverage products, such as instant or soluble coffee products, that are relatively soluble in water, especially hot water.
  • a mix (either in powder, dry mix, concentrate or emulsion form) is sold by the manufacturer and is typically mixed by the consumer with an aqueous liquid or diluent, i.e., water, milk or other aqueous medium, to provide a ready-to-serve food or beverage.
  • aqueous liquid or diluent i.e., water, milk or other aqueous medium
  • the term “medicinal”, as used herein; refers to any pharmaceutical or over-the-counter preparation, as well as any nutritional supplement.
  • Said product can be solid, liquid, powder or emulsion, or the like, in any product form that can be taken orally by an individual subject.
  • Binder density refers to the overall density of a plurality of particles measured in the manner described on pp. 127-131 of COFFEE PROCESSING TECHNOLOGY. Avi Publishing Company, Westport, Conn., 1963, Vol. II.
  • moisture and “water” are used interchangeably herein.
  • solids are used to refer to all water-insoluble components and water- soluble components.
  • the term “comprising” means various components and processing steps can be conjointly employed in the sweetening agent and the food and beverage products made therewith, and process for preparing the sweetening agent according to the present invention. Accordingly, the term “comprising” encompasses the more restrictive terms “consisting essentially of and “consisting of.”
  • the sweetening agent of the present invention comprises from 90 - 99.5%, more preferably from about 95 to about 99.3%, most preferably from about 96 to about 99.2% sugar; from about 0.001 to about 5% aspartame, more preferably from about 0.005 to about 1.0% aspartame, most preferably from about 0.01 to about 0.1% aspartame; and from about 0.001 to about 5% acesulfame K, more preferably from about 0.005 to about 1.0% acesulfame K, most preferably from about 0.01% to about 0.1% acesulfame K.
  • the sugars for use in the sweetening agent of the present invention are sucrose, fructose, lactose, and glucose, as well as any mixtures thereof.
  • the higher intensity sweeteners for use in the sweetening agent of the present invention include acesulfame K (SunetteTM), and L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g., aspartame) and any mixtures thereof.
  • a particularly preferred sweetener system is a combination of sucrose with aspartame and acesulfame K, for example a mixture of 98.4% sucrose, 0.8% aspartame and 0.8% acesulfame K.
  • Another preferred composition according to the present invention comprises 99.2% sucrose, 0.4% aspartame and 0.4% acesulfame K.
  • Another preferred composition according to the present invention comprise 99.4% sucrose, 0.3% aspartame, and 0.3% acesulfame K.
  • the preferred method for preparing the sweetening agent of the present invention is using dry mixing techniques generally employed by, and readily available to, one of ordinary skill in the art.
  • Example 1 A sweetening agent (1000 g.) is prepared from the following ingredients:
  • a sweetening agent (1000 g.) is prepared from the following ingredients:
  • a sweetening agent is made as set forth in Example 1 or Example 2, except that all or part of the sucrose and/or fructose is substitued with glucose and/or lactose.
  • a flavored soft drink mix (1000 g.) is prepared from the following ingredients:
  • Flavored soft drink beverage A beverage (1000 ml) is prepared by mixing 26 grams of the dry mix and adding 974 ml of water.
  • a gelatin dessert mix (1000 g.) is prepared from the following ingredients:
  • Gelatin dessert A gelatin dessert is prepared by adding 465 ml of hot water to 8.6 grams of the gelatin dessert mix and stir. 465 ml of cold water is added and then the mixture is refrigerated until firm.
  • a flavored instant tea product (1000 g.) is prepared from the following ingredients:
  • Flavored creamy tea beverage A beverage (1000 ml) is prepared by mixing 82 grams of the dry mix and adding 918 ml of water at 180°F (82°C).
  • a chocolate dry mix A chocolate powder mix is prepared from the following ingredients:
  • BHT Butylated Hydroxytoluene
  • Vitamin Mix (vitamin C, riboflavin, niacin, 7.33 thiamin and pantothenic acid)
  • the chocolate powder is prepared by mixing the above ingredients together until the powder is homogeneous.
  • a drinkable beverage is prepared by adding 25 g. of this powder to 240 ml of milk and then stirring vigorously.
  • B. Ready-to-drink fortified beverage Preparation of a ready-to-serve nutritionally fortified beverage can be carried out in a similar manner to the preparation of beverage mixes (see A above), at least as it relates to the dry ingredients such as the cocoa powder, beverage creamer, iron source, vitamins and other minerals, etc.
  • the primary difference is the addition of an aqueous fluid, typically in an amount of from about 60 to about 98%, preferably from about 75 to about 95%, of the finished ready-to serve beverage product.
  • Suitable aqueous fluids include water and milk.
  • Suitable milk sources include whole milk, low fat milk, skim milk, milk fluids made by reconstituting milk powders with water and the like.
  • the chocolate dry mix of Example 7 may be prepared using a sweetening agent prepared as set forth in any of Examples 1 or 3.

Abstract

La présente invention concerne un agent édulcorant destiné à divers aliments/boissons instantanés. La composition de cet agent est la suivante: 1) entre environ 90 % et environ 99,5 % de sucrose, fructose, lactose, glucose et tout mélange desdits sucres; 2) entre environ 0,001 % et environ 5 % d'aspartame; et 3) entre environ 0,001 % et environ 5 % d'acésulfame K. L'agent édulcorant selon la présente invention convient aussi bien pour des préparations médicamenteuses que pour des denrées alimentaires et des boissons. Il est idéal pour les compositions alimentaires qui renferment classiquement des matières solides en proportion élevée (plus de 12 % généralement). L'agent édulcorant peut s'utiliser dans des boissons en poudre ou prêtes à l'emploi (cafés et thés aromatisés ou non, chocolat chaud, boissons à base de jus), boissons nutritives sous forme de boissons frappées, de malts et analogues (par exemple Ensure®); puddings; sauces, jus de viande; sauces à salade; mousses; crèmes glacées; yogourts; fromages à la crème; sauces au fromage (dips) pour amuse-gueule et fromage à tartiner; crème aigre; sauces pour fondues de légumes ou pâtés végétaux; glaçages; nappages fouettés; préparation surgelées; lait, colorant à café; sauces de type 'dip' et produits à tartiner. Le mélange de sucre (sucrose, fructose, lactose, glucose et tout mélange desdits sucres) et d'édulcorants (aspartame et acésulfame K) permet de réduire le pourcentage de denrées solides (quantité de poudre) nécessaire pour confectionner de multiples denrées alimentaires et boissons (telles que boissons sans alcool, entremets à la gélatine, desserts surgelés et analogues). Ce mélange accentue davantage la saveur sucrée que ne le ferait la simple adjonction de ces trois produits. L'agent édulcorant selon la présente invention a également pour effet de rehausser la saveur et la richesse de goût des boissons ou des mets préparés; alors que les autres édulcorants font office d'exhausteurs de goût. De plus, l'agent édulcorant selon l'invention ne laisse pas l'arrière goût caractéristique associé aux autres édulcorants et dont l'amertume est généralement attribuée à l'aspartame.
EP99905549A 1998-01-30 1999-01-29 Agent edulcorant Withdrawn EP1049388A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US1625698A 1998-01-30 1998-01-30
US16256 1998-01-30
PCT/US1999/001992 WO1999038390A1 (fr) 1998-01-30 1999-01-29 Agent edulcorant

Publications (1)

Publication Number Publication Date
EP1049388A1 true EP1049388A1 (fr) 2000-11-08

Family

ID=21776190

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99905549A Withdrawn EP1049388A1 (fr) 1998-01-30 1999-01-29 Agent edulcorant

Country Status (7)

Country Link
EP (1) EP1049388A1 (fr)
JP (1) JP2002501732A (fr)
CN (1) CN1291868A (fr)
AU (1) AU2568899A (fr)
BR (1) BR9907991A (fr)
CA (1) CA2319059A1 (fr)
WO (1) WO1999038390A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030031772A1 (en) 2001-03-28 2003-02-13 Zehner Lee R. Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glyemic index
US20030026872A1 (en) * 2001-05-11 2003-02-06 The Procter & Gamble Co. Compositions having enhanced aqueous solubility and methods of their preparation
US20060134291A1 (en) * 2003-07-14 2006-06-22 Susanne Rathjen Sweetener compositions with a sweetness and taste profile comparable to HFCS 55
US20050037121A1 (en) * 2003-08-11 2005-02-17 Susanne Rathjen Mixtures of high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure sucrose
US20060159820A1 (en) * 2005-01-14 2006-07-20 Susanne Rathjen Sweetener compositions with a sweetness and taste profile comparable to HFCS 55
EP1749446A1 (fr) 2005-08-04 2007-02-07 Campina Nederland Holding B.V. Produit laitier allégé contenant un édulcorant et ayant bon goût
ES2386641T3 (es) 2005-12-30 2012-08-24 Pepsico, Inc. Composición de bebida estable en almacenamiento
JP6145021B2 (ja) * 2006-09-22 2017-06-07 三栄源エフ・エフ・アイ株式会社 高甘味度甘味料の呈味改善方法
GB0714389D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
GB0714390D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process
EP2098124A1 (fr) 2008-03-03 2009-09-09 Nestec S.A. Gel de glucide
DE102008051787A1 (de) * 2008-10-17 2010-04-22 Nordzucker Ag Wässrige Süßungsmittelzusammensetzung
US20110033596A1 (en) * 2009-08-07 2011-02-10 Gino Olcese Reduced calorie sweeteners and consumable items
EP2366292A1 (fr) * 2010-03-15 2011-09-21 Nestec S.A. Édulcorants artificiels et performance
AT523092A1 (de) * 2019-11-12 2021-05-15 Bm Health Gmbh Glukosehaltige Süßungsmischung

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DK226887A (da) * 1986-08-21 1988-02-22 Suomen Sokeri Oy Soedemiddel
DE3839869C2 (de) * 1987-12-10 1993-12-09 Wild Gmbh & Co Kg Rudolf Süßungsmittel
WO1996020608A1 (fr) * 1994-12-29 1996-07-11 Wm. Wrigley Jr. Company Chewing-gum contenant des combinaisons encaspulees d'aspartame et d'acesulfame k

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith

Also Published As

Publication number Publication date
CN1291868A (zh) 2001-04-18
BR9907991A (pt) 2000-10-24
WO1999038390A1 (fr) 1999-08-05
AU2568899A (en) 1999-08-16
JP2002501732A (ja) 2002-01-22
CA2319059A1 (fr) 1999-08-05

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