EP1778028A1 - Pulverförmiges süssungsmittel für die menschliche ernährung - Google Patents

Pulverförmiges süssungsmittel für die menschliche ernährung

Info

Publication number
EP1778028A1
EP1778028A1 EP05760847A EP05760847A EP1778028A1 EP 1778028 A1 EP1778028 A1 EP 1778028A1 EP 05760847 A EP05760847 A EP 05760847A EP 05760847 A EP05760847 A EP 05760847A EP 1778028 A1 EP1778028 A1 EP 1778028A1
Authority
EP
European Patent Office
Prior art keywords
sweetener
nhdc
mixture
vanillin
weight
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Withdrawn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
EP05760847A
Other languages
English (en)
French (fr)
Inventor
Denis Felisaz
Nathalie Sinet
Carole Thieblemont
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.)
Pancosma SA
Original Assignee
Pancosma SA
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 Pancosma SA filed Critical Pancosma SA
Priority to EP05760847A priority Critical patent/EP1778028A1/de
Publication of EP1778028A1 publication Critical patent/EP1778028A1/de
Withdrawn legal-status Critical Current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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a powdered sweetener for human nutrition with a sensory character bringing it closer to the taste of sugar.
  • Table sugar consisting mainly of sucrose or sucrose, is the most popular sweetener for its taste properties but is rich in calories. In many food products, we therefore seek to replace it with sweeteners or sweeteners less rich in calories whose sensory character is similar to the taste of sugar.
  • powdered sweeteners for human consumption are composed of a statistical mixture of several powders of very different particle sizes, namely sweeteners of a relatively coarse particle size and mixed with a potentiator in the form of a powder. much finer.
  • the sweetener that is, the sweet flavoring agent, is usually saccharin or sodium or calcium saccharinate, sometimes other intense sweeteners of natural or artificial origin.
  • the role of the potentiator is twofold. First, as its name indicates, it has the effect of prolonging the perception of the sweet taste which, in its absence, would be too fleeting. a good potentiator, such as those used conventionally, can increase the sweet perception over time by about 50 to 80%. The other effect of the potentiator, and not least, is to mask the secondary or parasitic flavors of the sweetener, for example to mask the bitter and metallic taste of saccharin or its sodium and calcium salts.
  • sweetener to designate the sweetener / potentiator mixture that is the subject of the invention, as well as the corresponding traditional products that will serve as a comparison, while we will use the expression "sweetening formulation" or
  • sweetening premix when the sweetener itself is dispersed in a carrier. This sweetening formulation, a sort of condiment such as salt or pepper, will then be incorporated into the final food.
  • Traditional sweeteners are statistical mixtures of one or more sweeteners and one or more potentiators which, as already indicated above, the particle sizes are very different. Despite the care that can be brought to their realization, it can only result in mixtures with a high degree of heterogeneity.
  • EP928564 proposes a process for the preparation of human food powder sweetener comprising the preparation of a mixture in solution of a sweetener and a potentiator, and then the spraying of this mixture by atomizing drying to obtain a powder.
  • the powder sweetener thus obtained is in the form of an intimate mixture whose sweetener / potentiator distribution is substantially homogeneous, non-statistical, and whose proportion of the sweetener relative to the potentiator is substantially constant and equal to one particle of powder to another.
  • sweetener compositions in which the sweetener is selected from the group consisting of sodium or calcium saccharinates, saccharin, aspartame, acesulfame, cyclamates and stevioside, and mixtures thereof, and the potentiator is chosen from the group comprising thaumatin, neohesperidin dihydrochalcone (NHDC), glycyrrhizin, and mixtures thereof, the sweetener / potentiator proportion being between 99.95 / 0.05 and 85/15, in parts by weight.
  • NHDC neohesperidin dihydrochalcone
  • glycyrrhizin glycyrrhizin
  • These sweetener compositions provide significant progress over traditional sweetener compositions because they provide a consistent taste for the sweetening formulations obtained by dispersing them on a support.
  • the compositions disclosed by this document have a sensory character quite far from the taste of sugar.
  • the present invention is based on the surprising discovery that for some sweeteners a potentiator comprising a mixture of NHDC and a vanilla flavor in appropriate proportions gives the sweetness sensory character closer to the taste of sugar.
  • the invention relates to a human food powder sweetener in the form of an intimate mixture whose sweetener / potentiator distribution is substantially homogeneous, non-statistical, and whose proportion of the sweetener relative to the potentiator is the the
  • the sweetener is selected from sodium saccharinate, calcium saccharinate, saccharin and a mixture of these substances
  • the potentiator is a mixture of NHDC and a vanilla flavor
  • the amounts of the sweetener and the mixture of NHDC and a vanilla flavor are chosen so as to impart to the sweetness sensory character closer to the taste of sugar.
  • the sweetener of the invention has a sensorial character close to sugar, in particular a long-lasting sweetness with roundness and sensation in the mouth and absence of astringency or metallic or bitter aftertaste.
  • the vanilla-type aroma can be vanillin, that is to say 3-methoxy-4-hydroxybenzaldehyde, generally obtained by extraction from vanilla beans or 'by synthesis from guaiacol by condensation or lignin , ethyl-vanillin, that is to say 3-ethoxy-4-hydroxybenzaldehyde, present in the pods of certain varieties of Tahitian vanilla and usually obtained by synthesis very similar to that used for vanillin, or a another derivative of vanillin that has similar aromatic power.
  • the vanilla flavor is selected from vanillin and ethyl vanillin, vanillin being particularly preferred.
  • the weight ratio between the amounts of NHDC and vanillin is generally from 6 to 1.0, preferably from 2.5 to 1.5, in particular from 2 to , 2 to 1.8.
  • vanilla flavor is ethylvanillin
  • NHDC and vanillin are in general from 24 to 2.5, preferably from 10 to 3, in particular from 6 to 4.
  • An interesting sweetener is that which comprises, by weight, 97.6 to 99.5% sodium saccharinate, 0.40 to 2.0% NHDC and 0.10 to 0.80% aroma. vanilla type.
  • compositions of such a sweetener that are particularly interesting on the sensory level are those which comprise, by weight:
  • the sweetener powder according to the invention has a particle size of between 10 and 130 ⁇ m, with a substantially Gaussian distribution.
  • the powdered sweetener according to the invention may also contain other ingredients in small amounts, such as flavor enhancers, sodium glutamate, and nucleotides (sodium inosinate and guanylate), ethyl malol and maltol. These ingredients are part of the "micro-ingredients" that can enter the intermediate formulation of the food or premix that may also contain emulsifiers gelling, antioxidants the
  • preservatives dyes. These latter substances are generally calculated to be present at a rate of 5 to 10 kg per tonne in the final feed.
  • the powdered sweetener according to the invention can be prepared very simply, according to a well-known technology in human nutrition and in the technology of aroma production, by "micronisation”, that is to say by atomization and drying of a liquid mixture, sprayed in a suitable apparatus.
  • This apparatus may take the form of a tower in which the liquid mixture is admitted to the top by a nozzle or a turbine, the atomized powder obtained being collected at the base of the tower.
  • the tower may be filled with an inert gas to prevent oxidation phenomena.
  • the sweetener powder according to the invention can be used in two ways in the human diet. Firstly, in a conventional manner, the sweetener according to the invention may be dispersed on a support of the dextrose, silica or starch type, for example in the proportion of 10 to 75 parts by weight of sweetener for 90 to 25 parts by weight of support. On the basis of the usual values, this allows to constitute a final feed at an average dose of 300 to 3,000 g / t, preferably I 1 650 g / t, which corresponds to an amount of sweetener of order of 150 to 500 g / t and a potentiator of 0.15 to 15 g / t based on the average dose of 65O g / t.
  • the sweetener according to the invention is perfectly homogeneous and the particle size of this sweetener is sufficiently fine, there will obviously be no difficulty in obtaining a carrier-based sweetening formulation, and then a final food, too. perfectly homogeneous.
  • sweeteners are firstly dairy products such as flavored yogurt, flavored milks, ice cream, fresh or frozen desserts, puddings, mousses and creams; then powdered products, including creams, cocoa, flavored drinks, desserts and ices; non-alcoholic beverages, for example, fruit-based beverages, milk-based beverages, tonics, Cola-type beverages, alcoholic beverages such as ciders, dark beers, wine beverages; and also confectionery, acidulous, jams, chewing gums, pastries, sweets and chocolates, cereals, ice cream cones, mayonnaise, sauces, salads, snacks, soups, as well as non-caloric table sweeteners.
  • dairy products such as flavored yogurt, flavored milks, ice cream, fresh or frozen desserts, puddings, mousses and creams
  • powdered products including creams, cocoa, flavored drinks, desserts and ices
  • non-alcoholic beverages for example, fruit-based beverages, milk-based beverages, tonics, Cola-type beverages,
  • Figures 1 to 4 represent the "spider web” (cobwebs), results of quantitative descriptive sensory analysis (QDA) according to the AFNOR standard NF V 09-016 for, respectively,
  • a sodium saccharinate solution A is prepared by introducing 900 liters of water into a tank, heating to 60 ° C., then slowly adding 1000 kg of sodium saccharinate and stirring the solution for 30 minutes until the complete dissolution (the solution becomes transparent).
  • Solution B is poured slowly into solution A.
  • Rotational speed of the turbine atomization 15,000 revolutions / min, at 2O 1 OOO revolutions / min, the turbine can be replaced with an atomizing nozzle.
  • a sweetener according to the invention is thus obtained in the form of a homogeneous fine powder having a particle size with a substantially Gaussian distribution of between 10 and 130 ⁇ m with an average of 48.5 ⁇ m and comprising around 75,000,000 particles or grains per gram. This powder is soluble in water.
  • sweeteners according to the invention and the comparative sweeteners of the same composition but with no vanilla-type flavor were dissolved in Evian neutral water so as to have a sucrose equivalent of 5% and compared to sucrose solutions. 5% by a committee of 3 people chosen for their ability to identify and evaluate taste properties.
  • Sucrants 2 and 6 are those which are the closest to sucrose solutions.
  • Sucrose 2 according to the invention, sucrose, and three conventional intense sweeteners, namely sodium saccharinate, aspartame, acesulfame K have been dissolved in Evian-type water and subjected to descriptive quantitative sensory analysis tests of AFNOR Standard NF V 09-016.
  • three conventional intense sweeteners namely sodium saccharinate, aspartame, acesulfame K have been dissolved in Evian-type water and subjected to descriptive quantitative sensory analysis tests of AFNOR Standard NF V 09-016.
  • This test consists of the assignment by a committee of 8 people chosen for their ability to identify and evaluate taste properties, for each of these substances, grades of 0 to 5 for each of 9 sensory characteristics important for the taste.
  • Figure 1 is the "spider web" for sodium saccharin, aspartame, acesulfame K, sweetener 2 and sucrose.
  • Figure 2 is the "spider web" for sodium saccharin, sweetener 2 and sucrose.
  • Figure 3 is the "spider web" for aspartame, sweetener 2 and sucrose
  • Figure 4 is the "spider web" for Acesulfame K, the sweetening 2 and sucrose.
  • the sweetener of the invention has sensory characteristics that are much closer to the taste of sugar than comparison sweeteners, in particular a long-lasting sweetness with roundness and sensation in the mouth and absence of astringency or metallic or bitter aftertaste.
  • Figure 2 shows that sodium saccharin has a little more astringency and metallic taste, and less caramel taste, vanilla taste, roundness, mouthfeel, duration of sweetness and length. in the mouth than the sweetener of the invention.
  • Figure 3 shows that aspartame has more astringency and metallic taste, and less roundness, sensation in mouth, duration of sweetness and length in the mouth than the sweetener of the invention, and n has no caramel taste or vanilla taste. It tastes very far from that of sugar.
  • Figure 4 shows that acesulfame K has more astringency, less caramel taste, a little less roundness, mouthfeel and duration of sweetness than the sweetener of the invention.
EP05760847A 2004-08-03 2005-07-26 Pulverförmiges süssungsmittel für die menschliche ernährung Withdrawn EP1778028A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP05760847A EP1778028A1 (de) 2004-08-03 2005-07-26 Pulverförmiges süssungsmittel für die menschliche ernährung

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04405488A EP1623630A1 (de) 2004-08-03 2004-08-03 Pulverförmiger Süsstoff für die menschliche Ernährung
PCT/CH2005/000443 WO2006012763A1 (fr) 2004-08-03 2005-07-26 Sucrant en poudre pour alimentation humaine
EP05760847A EP1778028A1 (de) 2004-08-03 2005-07-26 Pulverförmiges süssungsmittel für die menschliche ernährung

Publications (1)

Publication Number Publication Date
EP1778028A1 true EP1778028A1 (de) 2007-05-02

Family

ID=34932226

Family Applications (2)

Application Number Title Priority Date Filing Date
EP04405488A Withdrawn EP1623630A1 (de) 2004-08-03 2004-08-03 Pulverförmiger Süsstoff für die menschliche Ernährung
EP05760847A Withdrawn EP1778028A1 (de) 2004-08-03 2005-07-26 Pulverförmiges süssungsmittel für die menschliche ernährung

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP04405488A Withdrawn EP1623630A1 (de) 2004-08-03 2004-08-03 Pulverförmiger Süsstoff für die menschliche Ernährung

Country Status (5)

Country Link
EP (2) EP1623630A1 (de)
BR (1) BRPI0513637A (de)
MX (1) MX2007001374A (de)
WO (1) WO2006012763A1 (de)
ZA (1) ZA200701955B (de)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL169678A (en) 2005-07-14 2010-11-30 Innova Sa Sweetener compositions
AP2008004494A0 (en) * 2005-11-23 2008-06-30 Coca Cola Co Synthetic sweetener compositions with improved temporal profile and/or flavour profile, methods for their formulations, ans uses
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
ATE428311T1 (de) 2006-02-02 2009-05-15 Pancosma S A SÜßSTOFF ZUM FÜTTERN VON TIEREN
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
JP4764962B2 (ja) 2007-06-22 2011-09-07 株式会社オプトデザイン 面照明光源装置及び面照明装置
US20160242439A1 (en) 2014-04-04 2016-08-25 Douxmatok Ltd Method for producing sweetener compositions and sweetener compositions
US10231476B2 (en) 2014-04-04 2019-03-19 Douxmatok Ltd Sweetener compositions and foods, beverages, and consumable products made thereof
US10207004B2 (en) 2014-04-04 2019-02-19 Douxmatok Ltd Method for producing sweetener compositions and sweetener compositions
WO2020250224A1 (en) 2019-06-11 2020-12-17 B.T. Sweet Ltd Botanical sugar substitute

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4085232A (en) * 1976-12-17 1978-04-18 Cumberland Packing Corporation Neohesperidine dihydrochalcone sweetening compositions
GB8601594D0 (en) * 1986-01-23 1986-02-26 Tate & Lyle Plc Sweetening compositions
US5620707A (en) * 1993-06-29 1997-04-15 The Procter & Gamble Company Beadlets for customization of flavor and sweetener in a beverage
EP0929233B1 (de) * 1996-07-19 2002-12-04 Pancosma S.A. pour l'Industrie des Produits Biochimiques Als tierfutter verwendbarer süssstoff in pulverform
EP0920861A1 (de) * 1997-12-03 1999-06-09 Laboratoires Pancosma S.A. Geschmacksmaskierende Pulver für Pharmazeutika
EP0928564A1 (de) * 1997-12-16 1999-07-14 Laboratoires Pancosma S.A. Pulverförmiger Süssstoff für die menschliche Ernährung

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006012763A1 *

Also Published As

Publication number Publication date
ZA200701955B (en) 2008-06-25
EP1623630A1 (de) 2006-02-08
WO2006012763A1 (fr) 2006-02-09
MX2007001374A (es) 2007-04-10
BRPI0513637A (pt) 2008-05-13

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