EP1241953A1 - Solid mixture consisting of foodstuff ingredients and foodstuff additives, method for the production thereof, and their use - Google Patents

Solid mixture consisting of foodstuff ingredients and foodstuff additives, method for the production thereof, and their use

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Publication number
EP1241953A1
EP1241953A1 EP00983270A EP00983270A EP1241953A1 EP 1241953 A1 EP1241953 A1 EP 1241953A1 EP 00983270 A EP00983270 A EP 00983270A EP 00983270 A EP00983270 A EP 00983270A EP 1241953 A1 EP1241953 A1 EP 1241953A1
Authority
EP
European Patent Office
Prior art keywords
mixture
matrix material
mixture according
additives
food
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Withdrawn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
EP00983270A
Other languages
German (de)
French (fr)
Inventor
Evelyn Janssen
Ralf Schmidt
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.)
Celanese Sales Germany GmbH
Original Assignee
Nutrinova Nutrition Specialties and Food Ingredients GmbH
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 Nutrinova Nutrition Specialties and Food Ingredients GmbH filed Critical Nutrinova Nutrition Specialties and Food Ingredients GmbH
Publication of EP1241953A1 publication Critical patent/EP1241953A1/en
Withdrawn legal-status Critical Current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
    • 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
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • the invention relates to solid mixtures of food ingredients and food additives, a process for their preparation and their use.
  • Food additives are substances that are intended to be added to foods in order to influence their properties or to achieve certain properties or effects.
  • the present invention relates to such food additives, but also more distant substances included in the food ingredients or food additives. In general, the invention accordingly relates e.g.
  • sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidine dihydrochalcon (NHDC), neotame and steviosides as well as combinations of these sweeteners and combination salts or sugar substitutes and types of sugar such as xylitol, erythritol, sorbitol , Isomalt, mannitol, lactitol and fructose, sugar, glucose, lactose.
  • intense sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidine dihydrochalcon (NHDC), neotame and steviosides as well as combinations of these sweeteners and combination salt
  • D-tagatose or acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, maltotextrins, maltotextrins, maltotrose.
  • acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, maltotextrins, maltotextrins, maltotrose.
  • Such food ingredients and food additives are sometimes used alone, but more often as mixtures of different substances in food.
  • the mixtures are either made directly from the corresponding individual components by the food producer or manufacturer or mixed in the desired proportions by the food additive manufacturer or a corresponding processor and then made available to the food producer.
  • a disadvantage of such mixtures is that the different components - due to their different grain sizes and / or specific weights - separate over time and the mixtures thus become inhomogeneous.
  • the object of the present invention was to provide mixtures of food ingredients and additives which do not separate even over a longer period of time and thus guarantee a constant mixing ratio.
  • a solid mixture of food ingredients and additives which consists of at least one thermoplastically deformable matrix material and at least one food additive embedded in this matrix material.
  • Extrusion technology has been known for a long time.
  • plasticizable substances are transported from a filling device to a nozzle by means of a conveyor mechanism, for example a screw, and plasticized on their way there.
  • a conveyor mechanism for example a screw
  • considerable energies have to be used to plasticize the generally solid substances. It has previously been assumed that the energies required for the extrusion are too high for the usually very sensitive food ingredients and additives and that these decompose during the extrusion or are at least irreversibly damaged.
  • Food ingredients and additives according to the invention - regardless of whether they can be processed thermoplastically - are sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidin dihydrochalcon (NHDC), neotame and stevioside and combinations of these sweeteners and combination salts or sugar substitutes and types of sugar such as xylitol, erythritol, Sorbitol, maltitol, isomalt, mannitol, lactitol and fructose, sugar, glucose, lactose.
  • sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidin dihydrochalcon (NH
  • D-tagatose or acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin galactooligosaccharides, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, Maltote- trose, maltodextrins or maltose, or fiber such as vegetable fibers or flavors or vitamins.
  • acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin galactooligosaccharides, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, Maltote- trose, maltodextrins or mal
  • Thermoplastically deformable food ingredients and additives are substances that are in solid form and become fluid above the melting temperature. They can be processed by extrusion in the softened state.
  • the thermoplastically deformable matrix materials themselves must be safe under food law, preferably they themselves form part of the food content and additive mixture.
  • Thermoplastic deformable matrix materials that can be used are, for example: sweeteners such as cyclamate, sucralose or sugar substitutes and sugars such as xylitol, erythritol, sorbitol, mannitol, lactitol and Fructose, sugar, glucose, lactose, D-tagatose or acids such as citric acid, malic acid, tartaric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylextrin mucose, maltodotine sucrose, maltodotine sucrose, maltodose
  • sweeteners such as cyclamate, sucralose or sugar substitutes and sugars such as xylitol, erythritol, sorbitol, manni
  • “Stored” in the sense of the invention means that a discrete particle is separated from another material (the matrix material) by a phase boundary and is enclosed on all sides by this other material.
  • the discrete particles can be identified as islands in the matrix (sea) surrounding them (island-in-sea structure) using suitable methods, for example polarization microscopy.
  • the 'island-in-sea' structure according to the invention can be seen in the comminuted particles of the solid mixture under a polarizing microscope. Existing crystals polarize the light, whereas the thermoplastic, amorphous matrix material does not polarize the light.
  • Figures 1 to 6 illustrate this:
  • Figure 1 shows a powder mixture of acesulfame, aspartame and erythritol at 200x magnification in differential Interference contrast (DIC). Individual large and small crystals that polarize the light can be clearly seen. The same powder composition is based on FIG. 2; In addition, a blue ⁇ filter was used. Crystals of the individual components of the powder mixture can be clearly recognized by the different polarization of the light. In contrast, one can see in FIG. 3, which was based on an extruded acesulfame / aspartame / erythritol mixture, particles which can be clearly identified as a solidified melt; small pores (black rings) can be seen on the rough surface.
  • DIC differential Interference contrast
  • FIGS. 5 and 6 again illustrate the difference between a powder mixture and the extrudate according to the invention using an acesulfame / aspartame / inulin mixture.
  • inulin can be seen as a solidified melt with large pores (black rings) next to isolated sweetener crystals.
  • FIG. 6 clearly shows the sweetener crystals now enclosed in the inulin; the pores have become smaller.
  • mixtures according to the invention sometimes have new properties which are noticeable, for example, in a different solution behavior.
  • some mixtures of sweeteners with acids according to the invention showed an accelerated dissolution behavior compared to the individual components
  • other mixtures of sweeteners with sugar, types of sugar and sugar substitutes showed a delayed dissolution behavior compared to the individual components.
  • the solid mixtures according to the invention can be produced using extrusion technology. All known and commercially available screw machines are suitable, in particular twin-screw machines with screw shafts rotating in the same sense and temperature control device.
  • the thermoplastic plastically deformable matrix material is mixed with the food content and additives.
  • the processing of the Materials The powdery material is compressed and then plasticized continuously and pressed out of a nozzle as a strand.
  • the extrudates obtained are then crushed and brought to the desired grain size.
  • the individual components can also be fed separately to the extruder and only then mixed together in the extruder.
  • the extrusion is expediently carried out at 50-150 ° C. and a screw rotation speed of 50-500 revolutions per minute.
  • the mixtures according to the invention fulfill the stated task; there is no longer any segregation, the set mixing ratios are maintained for at least 2 years.
  • a twin screw extruder was used for the extrusion process.
  • the process parameters (melting temperature and speed of rotation of the screws) were initially roughly estimated using preliminary runs.
  • extrusion products of the individual mixtures were produced with the appropriate process parameters (see Table 1).
  • Mahler certificates were sieved in 2 fractions (> 1000 ⁇ m and ⁇ 1000 ⁇ m). From the
  • the mixtures with citric acid as a carrier showed approximately equally good to significantly better solubility compared to the powder premixes.
  • the extrusion products with polyols as carriers showed significantly longer dissolving times than with the powder premixes.

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

Abstract

The invention relates to a solid mixture consisting of foodstuff ingredients and foodstuff additives, whereby the mixture is comprised of at least one thermoplastic deformable matrix material and of at least one food stuff additive that is incorporated in said matrix material.

Description

Feste Mischung von Lebensmittelinhalts- und Lebensmittelzusatzstoffen, Verfahren zu ihrer Herstellung und Verwendung derselbenSolid mixture of food ingredients and food additives, process for their preparation and use thereof
Die Erfindung betrifft feste Mischungen von Lebensmittelinhalts- und Lebensmittel- Zusatzstoffen, ein Verfahren zu ihrer Herstellung sowie deren Verwendung.The invention relates to solid mixtures of food ingredients and food additives, a process for their preparation and their use.
Lebensmittelzusatzstoffe sind Stoffe, die dazu bestimmt sind, Lebensmitteln zur Beeinflussung ihrer Beschaffenheit oder zur Erzielung bestimmter Eigenschaften oder Wirkungen zugesetzt zu werden. Die vorliegende Erfindung bezieht sich auf solche Lebensmittelzusatzstoffe, aber auch entferntere, zu den Lebensmittelinhalts- oder Lebensmittelzusatzstoffen gerechneten Stoffe. Im allgemeinen bezieht sich die Erfindung dementsprechend z.B. auf intensive Süßstoffe wie Aspartam, Alitam, Neotame, Acesulfam-K, Saccharin, Cyclamat, Sucralose, Thaumatin, Neohesperidindihydrochal- con (NHDC), Neotame und Stevioside sowie Kombinationen dieser Süßstoffe und Kombinationssalze oder Zuckeraustauschstoffe und Zuckerarten wie Xylit, Erythritol, Sorbit, Maltit, Isomalt, Mannit, Lactit und Fruktose, Zucker, Glucose, Lactose. D- Tagatose oder Säuren wie Zitronensäure, Apfelsäure, Weinsäure, Fumarsäure, Phosphorsäure oder Oligosaccharide wie Oligofructose, Inulin, Galactooligosaccharid, Isomaltooligosaccharid, Xylooligosaccharid, Lactosucrose, Glycosylsucrose, Maltote- trose, Maltodextrine oder Maltose.Food additives are substances that are intended to be added to foods in order to influence their properties or to achieve certain properties or effects. The present invention relates to such food additives, but also more distant substances included in the food ingredients or food additives. In general, the invention accordingly relates e.g. on intense sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidine dihydrochalcon (NHDC), neotame and steviosides as well as combinations of these sweeteners and combination salts or sugar substitutes and types of sugar such as xylitol, erythritol, sorbitol , Isomalt, mannitol, lactitol and fructose, sugar, glucose, lactose. D-tagatose or acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, maltotextrins, maltotextrins, maltotrose.
Solche Lebensmittelinhalts- und Lebensmittelzusatzstoffe werden zum Teil alleine, häufiger jedoch als Mischungen verschiedener Stoffe in Lebensmitteln eingesetzt. Die Mischungen werden entweder beim Lebensmittelerzeuger bzw. -hersteller direkt aus den entsprechenden Einzelkomponenten hergestellt oder beim Lebensmittelzusatzstoffhersteller oder einem entsprechenden Weiterverarbeiter in den gewünschten Mengenverhältnissen abgemischt und dann dem Lebensmittelerzeuger zur Verfügung gestellt. Nachteilig an solchen Mischungen ist, daß die unterschiedlichen Komponenten sich - aufgrund ihrer unterschiedlichen Korngrößen und/oder spezifischen Gewich- te - mit der Zeit entmischen und die Mischungen damit inhomogen werden. Aufgabe der vorliegenden Erfindung war es, Mischungen von Lebensmittelinhalts- und Zusatzstoffen zur Verfügung zu stellen, die sich auch über einen längeren Zeitraum hinweg nicht mehr entmischen und somit ein konstantes Mischungsverhältnis garantieren.Such food ingredients and food additives are sometimes used alone, but more often as mixtures of different substances in food. The mixtures are either made directly from the corresponding individual components by the food producer or manufacturer or mixed in the desired proportions by the food additive manufacturer or a corresponding processor and then made available to the food producer. A disadvantage of such mixtures is that the different components - due to their different grain sizes and / or specific weights - separate over time and the mixtures thus become inhomogeneous. The object of the present invention was to provide mixtures of food ingredients and additives which do not separate even over a longer period of time and thus guarantee a constant mixing ratio.
Gelöst wird diese Aufgabe durch eine feste Mischung von Lebensmittelinhalts- und Zusatzstoffe, die aus mindestens einem thermoplastisch verformbaren Matrixmaterial und mindestens einem in diesem Matrixmaterial eingelagerten Lebensmittelzusatzstoff besteht.This object is achieved by a solid mixture of food ingredients and additives, which consists of at least one thermoplastically deformable matrix material and at least one food additive embedded in this matrix material.
Seit langem ist die Extrusionstechnologie bekannt. Hierbei werden plastifizierbare Stoffe mittels eines Fördermechanismus, beispielsweise einer Schnecke, von einer Einfüllvorrichtung zu einer Düse transportiert und auf ihrem Weg dorthin plastifiziert. In vielen Fällen müssen erhebliche Energien aufgewendet werden um die in der Regel festen Stoffe zu plastifizieren. Es wurde bisher angenommen, daß diese für die Ex- trusion erforderlichen Energien zu hoch sind für die üblicherweise sehr empfindlichen Lebensmittelinhalts- und Zusatzstoffe und daß diese sich während der Extrusion zersetzen oder zumindest irreversibel geschädigt werden.Extrusion technology has been known for a long time. Here, plasticizable substances are transported from a filling device to a nozzle by means of a conveyor mechanism, for example a screw, and plasticized on their way there. In many cases, considerable energies have to be used to plasticize the generally solid substances. It has previously been assumed that the energies required for the extrusion are too high for the usually very sensitive food ingredients and additives and that these decompose during the extrusion or are at least irreversibly damaged.
Überraschenderweise wurde nun gefunden, daß bestimmte Lebensmittelinhalts- und Zusatzstoffe entweder selbst thermoplastisch verformbar sind, also mittels der Extrusionstechnologie verarbeitet werden können oder aber in bestimmte thermoplastisch verarbeitbaren lebensmittelrechtlich zugelassenen Matrixstoffe mittels der Extrusionstechnologie eingearbeitet werden können, ohne daß sie bei der Extrusion einen irreversiblen Schaden erleiden.Surprisingly, it has now been found that certain food ingredients and additives are either themselves thermoplastically deformable, that is to say can be processed by means of extrusion technology, or can be incorporated into certain thermoplastically processable matrix materials which are approved under food law by means of extrusion technology, without suffering irreversible damage during extrusion ,
Erfindungsgemäße Lebensmittelinhalts- und Zusatzstoffe - unabhängig davon, ob sie thermoplastisch verarbeitbar sind - sind Süßstoffe wie Aspartam, Alitam, Neotame, Acesulfam-K, Saccharin, Cyclamat, Sucralose, Thaumatin, Neohesperidindihydrochal- con (NHDC), Neotame und Stevioside sowie Kombinationen dieser Süßstoffe und Kombinationssalze oder Zuckeraustauschstoffe und Zuckerarten wie Xylit, Erythritol, Sorbit, Maltit, Isomalt, Mannit, Lactit und Fruktose, Zucker, Glucose, Lactose. D- Tagatose oder Säuren wie Zitronensäure, Apfelsäure, Weinsäure, Fumarsäure, Phosphorsäure oder Oligosaccharide wie Oligofructose, Inulin, Galactooligosaccharid, Isomaltooligosaccharid, Xylooligosaccharid, Lactosucrose, Glycosylsucrose, Maltote- trose, Maltodextrine oder Maltose oder Ballaststoffe wie pflanzliche Fasern oder Aromen oder Vitamine.Food ingredients and additives according to the invention - regardless of whether they can be processed thermoplastically - are sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidin dihydrochalcon (NHDC), neotame and stevioside and combinations of these sweeteners and combination salts or sugar substitutes and types of sugar such as xylitol, erythritol, Sorbitol, maltitol, isomalt, mannitol, lactitol and fructose, sugar, glucose, lactose. D-tagatose or acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin galactooligosaccharides, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, Maltote- trose, maltodextrins or maltose, or fiber such as vegetable fibers or flavors or vitamins.
Thermoplastisch verformbare Lebensmittelinhalts- und Zusatzstoffe sind Stoffe, die in fester Form vorliegen und oberhalb der Schmelztemperatur fließfähig werden. Sie können im erweichten Zustand durch Extrudieren verarbeitet werden. Die thermoplastisch verformbaren Matrixmaterialien müssen selbst lebensmittelrechtlich unbedenklich sein, bevorzugt stellen sie selbst einen Bestandteil der Lebensmittelinhaltsund zusatzstoff-Mischung dar. Verwendbare thermoplastisch verformbare Matrixmaterialien sind beispielsweise: Süßstoffe wie Cyclamat, Sucralose oder Zuckeraustauschstoffe und Zuckerarten wie Xylit, Erythritol, Sorbit, Mannit, Lactit und Fruktose, Zucker, Glucose, Lactose, D-Tagatose oder Säuren wie Zitronensäure, Apfelsäure, Weinsäure oder Oligosaccharide wie Oligofructose, Inulin, Galactooligosaccharid, Isomaltooligosaccharid, Xylooligosaccharid, Lactosucrose, Glycosylsucrose, Maltotetrose, Maltodextrine, Polydextrose oder Maltose.Thermoplastically deformable food ingredients and additives are substances that are in solid form and become fluid above the melting temperature. They can be processed by extrusion in the softened state. The thermoplastically deformable matrix materials themselves must be safe under food law, preferably they themselves form part of the food content and additive mixture. Thermoplastic deformable matrix materials that can be used are, for example: sweeteners such as cyclamate, sucralose or sugar substitutes and sugars such as xylitol, erythritol, sorbitol, mannitol, lactitol and Fructose, sugar, glucose, lactose, D-tagatose or acids such as citric acid, malic acid, tartaric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylextrin mucose, maltodotine sucrose, maltodotine sucrose, maltodose
"Eingelagert" im erfindungsgemäßen Sinn bedeutet, daß ein diskretes Partikel durch eine Phasengrenze von einem anderen Material (dem Matrixmaterial) getrennten ist und allseits von diesem anderen Material umschlossen ist. In einem Schnitt durch das Matrixmaterial lassen sich mittels geeigneter Methoden, beispielsweise der Polarisa- tionsmikroskopie, die diskreten Partikel quasi als Inseln (Islands) in der sie umgebenden Matrix (Sea) identifizieren (Island-in-Sea-Struktur). Unter dem Polarisationsmikroskop erkennt man die erfindungsgemäße 'Island-in-Sea'-Struktur in den zerkleinerten Partikeln der festen Mischung. Vorhandene Kristalle polarisieren das Licht, wohingegen das thermoplastisch verformbare, amorphe Matrixmaterial das Licht nicht polarisiert. Die Figuren 1 bis 6 verdeutlichen dies: Figur 1 zeigt eine Pulvermischung aus Acesulfam, Aspartam und Erythritol bei 200-facher Vergrößerung im differenziellen Interferenz Kontrast (DIC). Es sind deutlich einzelne große und kleinere Kristalle, welche das Licht polarisieren, zu erkennen. Die gleiche Pulverzusammensetzung liegt der Figur 2 zugrunde; zusätzlich wurde eine blaues λ-Filter verwendet. Kristalle der einzelnen Komponenten der Pulvermischung sind deutlich an der unterschiedlichen Polarisation des Lichtes zu erkennen. Im Gegensatz dazu erkennt man in der Figur 3, welcher eine extrudierte Acesulfam/Aspartam/Erythritol-Mischung zugrunde lag, Partikel, die deutlich als erstarrte Schmelze zu identifizieren sind; auf der rauhen Oberfläche sind kleine Poren (schwarze Ringe) zu sehen. In der Schmelze eingeschlossen sind kleine Kristalle, die das Licht polarisieren. Figur 4 zeigt die gleiche Probe wie Figur 3, jedoch mit blauem λ-Filter. Auf den größeren Partikeln sind kleinere Einschlüsse zu erkennen, die das Licht polarisieren. Die Figuren 5 und 6 verdeutlichen noch einmal den Unterschied zwischen einer Pulvermischung und dem erfindungsgemäßen Extrudat anhand einer Acesulfam/Aspartam/Inulin-Mischung. In Figur 5 (Pulvermischung) ist Inulin als erstarrte Schmelze mit großen Poren (schwarze Ringe) neben isolierten Süßstoffkristallen auszumachen. In Figur 6 erkennt man deutlich die nunmehr im Inulin eingeschlossenen Kristalle der Süßstoffe; die Poren sind kleiner geworden."Stored" in the sense of the invention means that a discrete particle is separated from another material (the matrix material) by a phase boundary and is enclosed on all sides by this other material. In a section through the matrix material, the discrete particles can be identified as islands in the matrix (sea) surrounding them (island-in-sea structure) using suitable methods, for example polarization microscopy. The 'island-in-sea' structure according to the invention can be seen in the comminuted particles of the solid mixture under a polarizing microscope. Existing crystals polarize the light, whereas the thermoplastic, amorphous matrix material does not polarize the light. Figures 1 to 6 illustrate this: Figure 1 shows a powder mixture of acesulfame, aspartame and erythritol at 200x magnification in differential Interference contrast (DIC). Individual large and small crystals that polarize the light can be clearly seen. The same powder composition is based on FIG. 2; In addition, a blue λ filter was used. Crystals of the individual components of the powder mixture can be clearly recognized by the different polarization of the light. In contrast, one can see in FIG. 3, which was based on an extruded acesulfame / aspartame / erythritol mixture, particles which can be clearly identified as a solidified melt; small pores (black rings) can be seen on the rough surface. Small crystals that polarize the light are enclosed in the melt. Figure 4 shows the same sample as Figure 3, but with a blue λ filter. Smaller inclusions can be seen on the larger particles, which polarize the light. FIGS. 5 and 6 again illustrate the difference between a powder mixture and the extrudate according to the invention using an acesulfame / aspartame / inulin mixture. In FIG. 5 (powder mixture), inulin can be seen as a solidified melt with large pores (black rings) next to isolated sweetener crystals. FIG. 6 clearly shows the sweetener crystals now enclosed in the inulin; the pores have become smaller.
Überraschend wurde festgestellt, daß die erfindungsgemäßen Mischungen zum Teil neue Eigenschaften aufweisen, die sich beispielsweise in einem anderen Lösungsverhalten bemerkbar machen. So zeigten einige erfindungsgemäße Mischungen von Süßstoffen mit Säuren ein - gegenüber den Einzelkomponenten - beschleunigtes Löseverhalten, andere Mischungen von Süßstoff mit Zucker, Zuckerarten und Zuckeraustauschstoffen ein verzögertes Löseverhalten - gegenüber den Einzelkomponenten.Surprisingly, it was found that the mixtures according to the invention sometimes have new properties which are noticeable, for example, in a different solution behavior. For example, some mixtures of sweeteners with acids according to the invention showed an accelerated dissolution behavior compared to the individual components, other mixtures of sweeteners with sugar, types of sugar and sugar substitutes showed a delayed dissolution behavior compared to the individual components.
Die erfindungsgemäßen festen Mischungen können mittels der Extrusionstechnologie hergestellt werden. Geeignet sind alle bekannten und handelsüblichen Schneckenmaschinen, insbesondere zweiwellige Schneckenmaschinen mit im gleichen Sinne rotierenden Schneckenwellen und Temperiereinrichtung. Zunächst wird das thermo- plastisch verformbare Matrixmaterial mit dem oder den Lebensmittelinhalts- und Zusatzstoffen vermischt. In der Schneckenmaschine erfolgt dann die Aufbereitung der Materialien. Das pulverförmige Material wird verdichtet und dann kontinuierlich plastifi- ziert und aus einer Düse als Strang ausgepreßt. Die erhaltenen Extrudate werden anschließend zerkleinert und auf die gewünschte Korngröße gebracht. Alternativ zu der Vermischung vor dem Einfüllen in den Extruder können die Einzelkomponenten auch getrennt dem Extruder zugeführt werden und dann erst im Extruder miteinander vermischt werden. Zweckmäßigerweise erfolgt die Extrusion bei 50 - 150 °C und einer Umdrehungsgeschwindigkeit der Schnecke von 50 - 500 Umdrehungen pro Minute.The solid mixtures according to the invention can be produced using extrusion technology. All known and commercially available screw machines are suitable, in particular twin-screw machines with screw shafts rotating in the same sense and temperature control device. First, the thermoplastic plastically deformable matrix material is mixed with the food content and additives. The processing of the Materials. The powdery material is compressed and then plasticized continuously and pressed out of a nozzle as a strand. The extrudates obtained are then crushed and brought to the desired grain size. As an alternative to mixing before filling the extruder, the individual components can also be fed separately to the extruder and only then mixed together in the extruder. The extrusion is expediently carried out at 50-150 ° C. and a screw rotation speed of 50-500 revolutions per minute.
Die erfindungsgemäßen Mischungen erfüllen die gestellte Aufgabe; es treten keine Entmischungen mehr auf, die eingestellten Mischungsverhältnisse bleiben über mindestens 2 Jahren hinweg erhalten.The mixtures according to the invention fulfill the stated task; there is no longer any segregation, the set mixing ratios are maintained for at least 2 years.
Im Folgenden wird die Erfindung anhand von Beispielen näher erläutert.The invention is explained in more detail below with the aid of examples.
BeispieleExamples
Es wurden Schmelzextrusionsversuche mit 7 verschiedenen Mischungen von Süßstoffen mit unterschiedlichen Trägerstoffen durchgeführt, die thermoplastische Eigenschaften besitzen. Hierzu wurden zunächst die einzelnen Komponenten der jeweiligen Mischungen in Kunststoffgebinden durch kräftiges Schütteln per Hand miteinander vermengt. Die einzelnen Ansätze wogen jeweils 1 ,5 kg.Melt extrusion tests were carried out with 7 different mixtures of sweeteners with different carriers, which have thermoplastic properties. For this purpose, the individual components of the respective mixtures were first mixed together in plastic containers by shaking vigorously by hand. The individual batches each weighed 1.5 kg.
Für den Extrusionsprozeß wurde ein Doppelschneckenextruder verwendet. Die Prozeßparameter (Schmelztemperatur und Umdrehungsgeschwindigkeit der Schnecken) wurden zunächst durch Vorläufe grob abgeschätzt. Im Hauptversuch wurden mit jeweils angepaßten Prozeßparametern Extrusionsprodukte der einzelnen Mischungen hergestellt (s. Tabelle 1).A twin screw extruder was used for the extrusion process. The process parameters (melting temperature and speed of rotation of the screws) were initially roughly estimated using preliminary runs. In the main experiment, extrusion products of the individual mixtures were produced with the appropriate process parameters (see Table 1).
Die Mischungen wurden mit einer Schlagmessermühle (Typ A 10, Fa. Janke & KunkelThe mixtures were blown with an impact knife mill (type A 10, from Janke & Kunkel
GmbH und Co. KG) bei 20.000 U-min"1 3 bis 5 Sekunden gemahlen. Die Mahler- Zeugnisse wurden in 2 Fraktionen gesiebt (> 1000 μm und < 1000 μm). Von derGmbH und Co. KG) at 20,000 rpm "1 3 to 5 seconds. The Mahler certificates were sieved in 2 fractions (> 1000 μm and <1000 μm). From the
Fraktion > 1000 μm wurden jeweils 3 Stichproben mitteis HPLC auf Gehalt an Süßstoffen untersucht. Aspartam-Abbauprodukte wurden nicht festgestellt. Die Größenordnung der analysierten Acesulfam-K (Sunett®, Fa. Nut nova Nutrition Special- ties & Food Ingredients GmbH, Frankfurt am Main, Bundesrepublik Deutschland) und Aspartam-Mengen deutet darauf hin, daß die Süßstoffe während der Schmelzextrusion stabil bleiben.Fraction> 1000 μm, 3 samples were checked for content by means of HPLC Sweeteners examined. No aspartame breakdown products were found. The order of magnitude of the analyzed acesulfame-K (Sunett®, Nut nova Nutrition Specialties & Food Ingredients GmbH, Frankfurt am Main, Federal Republic of Germany) and amounts of aspartame indicate that the sweeteners remain stable during melt extrusion.
Die Abweichungen der einzelnen Stichproben zum Mittelwert liegen mit maximal 4 % (NHDC in Mischung Nr. 6, Tabelle 1 ) nicht sehr hoch. Demnach sind innerhalb des Extrusionsproduktes die einzelnen Komponenten recht gleichmäßig verteilt.The deviations of the individual samples from the mean are not very high at a maximum of 4% (NHDC in mixture No. 6, Table 1). Accordingly, the individual components are distributed quite evenly within the extrusion product.
Die Lösegeschwindigkeit der extrudierten Mischungen in Wasser wurden in Vergleich zu den pulverförmigen, nichtextrudierten Vormischungen verglichen (Tabelle 2).The rate of dissolution of the extruded mixtures in water was compared to the powdery, non-extruded premixes (Table 2).
Die Mischungen mit Zitronensäure als Träger zeigten gegenüber den Pulvervor- mischungen ungefähr gleich gute bis deutlich bessere Löslichkeit. Bei den Extrusions- produkten mit Polyolen als Träger wurden deutlich längere Lösezeiten als bei den Pulvervormischungen festgestellt. The mixtures with citric acid as a carrier showed approximately equally good to significantly better solubility compared to the powder premixes. The extrusion products with polyols as carriers showed significantly longer dissolving times than with the powder premixes.
Tabelle 1Table 1
Tabelle 2Table 2
Löslichkeit im Vergleich pulverförmige Mischung zum ExtrudatSolubility compared to powdery mixture to extrudate

Claims

Patentansprüche claims
1. Feste Mischung von Lebensmittelinhalts- und Zusatzstoffen, wobei die Mischung aus mindestens einem thermoplastisch verformbaren Matrixmaterial und mindestens einem in diesem Matrixmaterial eingelagerten Lebensmittelzusatzstoff besteht.1. Solid mixture of food ingredients and additives, the mixture consisting of at least one thermoplastically deformable matrix material and at least one food additive embedded in this matrix material.
2. Mischung nach Anspruch 1 , dadurch gekennzeichnet, daß der Lebensmittelzusatzstoff ausgewählt wird aus: Süßstoffen wie Aspartam, Alitam, Neotame, Acesulfam-K, Saccharin, Cyclamat, Sucralose, Thaumatin, Neohesperidindi- hydrochalcon (NHDC), Neotame und Stevioside sowie Kombinationen dieser2. Mixture according to claim 1, characterized in that the food additive is selected from: sweeteners such as aspartame, alitame, neotame, acesulfame-K, saccharin, cyclamate, sucralose, thaumatin, neohesperidine dihydrochalcone (NHDC), neotame and stevioside and combinations of these
Süßstoffe und Kombinationssalze oder Zuckeraustauschstoffe und Zuckerarten wie Xylit, Erythritol, Sorbit, Maltit, Isomalt, Mannit, Lactit und Fruktose, Zucker, Glucose, Lactose. D-Tagatose oder Säuren wie Zitronensäure, Apfelsäure, Weinsäure, Fumarsäure, Phosphorsäure oder Oligosaccharide wie Oligofructose, Inulin, Galactooligosaccharid, Isomaltooligosaccharid, Xylooligosaccharid, Lactosucrose, Glycosylsucrose, Maltotetrose, Maltodextrine oder Maltose.Sweeteners and combination salts or sugar substitutes and types of sugar such as xylitol, erythritol, sorbitol, maltitol, isomalt, mannitol, lactitol and fructose, sugar, glucose, lactose. D-tagatose or acids such as citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid or oligosaccharides such as oligofructose, inulin, galactooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, lactosucrose, glycosylsucrose, maltodetetine or maltotetine, maltotetrose or maltotetrose,
3. Mischung nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß das Matrixmaterial ausgewählt wird aus: thermoplastisch verformbare Lebensmittelzusatzstoff, ...3. Mixture according to claim 1 or 2, characterized in that the matrix material is selected from: thermoplastically deformable food additive, ...
4. Mischung nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Mischung eine beschleunigte Löslichkeit in Wasser verglichen mit der puiverförmi- gen, nicht extrudierten Vormischung aufweist.4. Mixture according to one of claims 1 to 3, characterized in that the mixture has an accelerated solubility in water compared to the powder-shaped, non-extruded premix.
5. Mischung nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Mischung eine verzögerte Löslichkeit in Wasser verglichen mit der pulverförmigen, nicht extrudierten Vormischung aufweist. 5. Mixture according to one of claims 1 to 3, characterized in that the mixture has a delayed solubility in water compared to the powdery, non-extruded premix.
6. Verfahren zur Herstellung einer Mischung nach Anspruch 1 , dadurch gekennzeichnet, daß ein thermoplastisch verformbares Matrixmaterial mit einem oder mehreren Lebensmittelinhalts- und Zusatzstoffen vermischt und in einem Extruder plastifiziert und aus einer Düse als Extrudat ausgepreßt wird und dann das erhaltenen Extrudat zerkleinert wird.6. A method for producing a mixture according to claim 1, characterized in that a thermoplastically deformable matrix material is mixed with one or more food ingredients and additives and plasticized in an extruder and pressed out of a nozzle as an extrudate and then the extrudate obtained is comminuted.
7. Verwendung einer Mischung nach Anspruch 1 als Zusatz zu Lebensmitteln. 7. Use of a mixture according to claim 1 as an additive to foods.
EP00983270A 1999-12-17 2000-12-09 Solid mixture consisting of foodstuff ingredients and foodstuff additives, method for the production thereof, and their use Withdrawn EP1241953A1 (en)

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