EP1887887A1 - Isomaltulose en tant qu'agent reducteur d'arriere-gout - Google Patents

Isomaltulose en tant qu'agent reducteur d'arriere-gout

Info

Publication number
EP1887887A1
EP1887887A1 EP05821910A EP05821910A EP1887887A1 EP 1887887 A1 EP1887887 A1 EP 1887887A1 EP 05821910 A EP05821910 A EP 05821910A EP 05821910 A EP05821910 A EP 05821910A EP 1887887 A1 EP1887887 A1 EP 1887887A1
Authority
EP
European Patent Office
Prior art keywords
isomaltulose
sweetener
sucralose
aftertaste
taste
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Withdrawn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
EP05821910A
Other languages
German (de)
English (en)
Inventor
Margit Arenz
Stephan Hausmanns
Jörg Kowalczyk
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.)
Suedzucker AG
Original Assignee
Suedzucker AG
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 Suedzucker AG filed Critical Suedzucker AG
Publication of EP1887887A1 publication Critical patent/EP1887887A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/39—Addition of sweetness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars 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
    • A23L27/37—Halogenated sugars
    • 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 sweetener mixtures, comprising isomaltulose and at least one intensive sweetener, wherein the flavor duration of the at least one intensive sweetener is shortened by isomaltulose, and the use of isomaltulose as a flavor-shortening agent.
  • Intensive sweeteners are common ingredients in beverages and in foods, beverages or medicines. However, intense sweeteners often have an undesirably long-lasting aftertaste.
  • Sucralose also known to the skilled person as Splenda, is the common name for 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosylM-chloro-deoxy-.alpha.-D-galactopyranoside.
  • Sucralose described in British Patent No. 1543167, is not metabolized in the body, is calorie-free and can be used in tooth-friendly products.
  • Sucralose is a high-intensity sweetener. In aqueous solution, sucralose is about 600 times sweeter than sugar and has a pure taste profile. Sucralose shows a pronounced long-lasting aftertaste. This one is in many products, such as coke, sodas and confectionery from the consumer undesirable.
  • isomaltulose (6-O- ⁇ -D-glucopyranosyl-fructose), which is also known to the person skilled in the art as palatinose, is mainly used as starting material for the production of isomalt, a virtually quimolar mixture of the diastereomers 6-O- ⁇ -D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O- ⁇ -D-glucopyranosyl-D-mannitol (1,1-GPM).
  • isomaltulose As a sweetening agent, isomaltulose is mainly used in combination with sugar substitutes and / or sweeteners in foods because of its low sweetening power and the resulting flavor. Due to the delayed degradation of isomaltulose in the small intestine area, it is also used in special foods for athletes in order to maintain oxidative metabolism.
  • Isomaltulose crystallizes in the form of a monohydrate.
  • the solubility of isomaltulose in water is 0.49 g of anhydrous isomaltulose per g of water.
  • Isomaltulose has advantageous acariogenic properties, since it is hardly degraded by the human oral flora. Isomaltulose is only delayed by the glucosidases of the human small intestine wall, whereby the resulting degradation products glucose and fructose are absorbed. This results in a slow increase in blood glucose compared to rapidly digestible carbohydrates. Isomaltulose, in contrast to rapidly digestible, highly glycemic foods barely needed insulin for metabolism.
  • isomaltulose has hitherto been used in contrast to sugar substitutes such as mannitol, sorbitol and isomalt, or sweeteners. Like cyclamate, it is hardly used as sole sugar or sole sweetening agent in foods or drinks. This is especially related to the taste of isomaltulose, especially due to the significantly lower sweetening power compared to sucrose. The sweetening power of 10% aqueous isomaltulose solutions is only about 0.4 of the sweetness of sugar.
  • isomaltulose is also used to mask the unpleasant taste of other foods.
  • EP 0 809 939 A1 describes a yoghurt containing lactic acid bacteria and bifidobacteria, which contains refined fish oil with a high proportion of unsaturated fatty acids and a sweetening agent, for example isomaltulose. The addition of isomaltulose to prevent the development of the typical fish flavor and fish smell.
  • JP 63152950 A2 describes the production of vegetable jelly products using vegetables and a gelling agent, using isomaltulose and other additives such as cinnamon to mask the unpleasant odor of vegetable ingredients.
  • tannic acids as tannic acids, can have a bitter taste which can be troublesome in drinks and food, beverages or medicines.
  • the present invention is therefore based on the technical problem of providing beverages, foods, indulgences or medicaments, in which the persistent aftertaste of intensive sweeteners, in particular sucralose, is shortened without taste qualities being perceived by the consumer as disruptive or foreign to be influenced.
  • intensive sweeteners in particular sucralose
  • the sweetness or sweetness intensity of the sucralose or sweetening agents in the product in question should not be reduced, but only the duration of the sweet aftertaste should be reduced.
  • the present invention is further based on the technical problem of providing processes and products, in particular sweetener mixtures, by which the persistent aftertaste of intensive sweeteners, in particular sucralose, in food, beverages or medicines and drinks is shortened in the manner specified becomes.
  • the present invention solves the underlying technical problem by the use of isomaltulose as a taste-shortening agent.
  • the present invention solves the underlying technical problem by using isomaltulose to reduce the taste of minerals.
  • at least one intensive sweetener in particular sucralose, ie 1, 6-dichloro-1, 6-d-idesoxy-.beta.-difluuctofuranose l-4-chloro-4-deoxy-.alpha.-D-galactopyranoside.
  • taste is understood to mean the chemical sense of humans for the perception and differentiation of nutrients. Man can distinguish between four qualities of taste: sweet, sour, bitter and salty.
  • the taste stimulus comes about through the activation of a taste sensory cell by the attachment of molecules of a flavoring substance to receptor molecules.
  • a taste can both in its quality, for example, whether it is sweet, sour, bitter, salty or a mixture thereof, be different in its intensity, so the taste, as well as its duration differently.
  • a connection between taste intensity and taste duration does not necessarily exist.
  • a reduction in the intensity of the taste for example the sweetening power, does not always mean a simultaneous shortening of the flavor duration and vice versa.
  • a shortening of the taste duration does not always mean a change, in particular a reduction, in the taste intensity.
  • a component of the taste duration is the duration of the aftertaste, ie the persistent or persistent taste after consumption of a product, or the final flavor phase. Partly the aftertaste can last a long time.
  • Isomaltulose is preferably used as a shortening agent for the lasting, especially long-lasting, Nachgege taste of an intense sweetener, without thereby changing its intensity of taste, ie sweetness, or its other taste qualities, in particular reduced or intensified.
  • isomaltulose shortens the taste, especially aftertaste, of an intense sweetener by an effect independent of the solubility of the sweetening agents, that is, isomaltulose does not alter the solubility of sucralose or other intense sweeteners.
  • isomaltulose alone shortens the aftertaste of an intense sweetener, especially sucralose, that is, the final phase of the tasting, but not the main phase, that is, the taste during consumption.
  • the initial taste sensation is not affected.
  • sweetening agent means substances which have sweetening power and are added, for example, to foods or drinks in order to produce a sweetish taste.
  • the "sweetening agents” are subdivided into "sugars” such as isomaltulose, sucrose, glucose or fructose, which give body and sweetening power and "sweeteners", ie substances which are not sugars nevertheless have sweetening power, which in turn are subdivided into "sugar substitutes", ie sweetening agents which have a body and a physiological calorific value in addition to a sweetening power (body sweetener), and "intensive sweeteners", ie substances which as a rule have a very high sweetening power but have no body and usually no or only a slight physiological calorific value.
  • An intense sweetener is, for example, sucralose.
  • the invention relates to the use of isomaltulose as a shortening agent.
  • the use of isomaltulose according to the invention is preferred, the isomaltulose shortening the taste of at least one intensive sweetener, in particular sucrose.
  • Preferred according to the invention is the use of isomaltulose to shorten one or the persistent aftertaste, in particular one or the persistent sweet aftertaste, of at least one intense sweetener, in particular sucralose.
  • Preferred according to the invention is the use according to the invention of isomaltulose in a sweetener mixture, preferably a sweetener mixture containing isomaltulose and at least one intensive sweetener, in particular sucralose.
  • the sweetener mixture consists solely of isomaltulose and sucralose, but optionally other components may be present, e.g. other sweetening agents.
  • the sweetener mixture is free of glucose, fructose and / or sucrose.
  • the use according to the invention of isomaltulose in a sweetener mixture is preferred, the sweetener mixture containing 1 to 99% by weight, in particular 40 to 99% by weight, preferably 70 to 98% by weight, more preferably 80 to 95% by weight. , (based on the total dry matter of the sweetener mixture) contains isomaltulose.
  • isomaltulose in particular in the above-mentioned quantitative ranges, in a sweetener mixture, the sweetener being from 0.0005 to 3% by weight, in particular from 0.001 to 1% by weight, preferably from 0.01 to 0.5% by weight, more preferably from 0.02 to 0.1% by weight, based on the total dry matter of the sweetener mixture) contains intensive sweetener.
  • isomaltulose according to the invention in a food, beverage or medicament or in a beverage is preferred.
  • the use of the sweetener mixture according to the invention in a food, beverage or medicament or in a beverage is preferred.
  • the use according to the invention of isomaltulose in a dietetic food is preferred. Also preferred according to the invention is the use of the sweetener mixture according to the invention in a dietetic foodstuff.
  • the use of the sweetener mixture according to the invention in a beverage, food, beverage or pharmaceutical is preferred, wherein the beverage, food, pleasure or drug 1 to 99 wt .-%, in particular 20 to 70 wt .-%, preferably 30 to 60 Wt .-%, more preferably 40 to 55 wt .-%, (based on the total dry matter of the beverage, food, beverage or drug) of the sweetener mixture.
  • the beverage, food, beverage or drug is free of glucose, fructose and / or sucrose.
  • it may also contain glucose, fructose, sucrose and / or other sweetening agents.
  • the invention also relates to a sweetener mixture comprising isomaltulose and at least one intense sweetener, preferably sucrose. lose, wherein the flavor of the at least one intense sweetener, preferably sucralose, by isomaltulose changes, preferably shortened, is.
  • the invention also relates to a sweetener mixture comprising isomaltulose and at least one intensive sweetener, preferably sucralose, wherein the persistent, preferably sweet aftertaste of the at least one intense sweetener, preferably sucralose, is modified by isomaltulose, preferably shortened.
  • the invention also relates to a sweetener mixture comprising isomaltulose and sucralose, wherein the taste duration of an intense sweetener, preferably of sucralose, by isomaltulose changes, preferably shortened, is.
  • a sweetener mixture according to the invention which is 1 to 99% by weight, in particular 40 to 99% by weight, preferably 70 to 98% by weight, more preferably 80 to 95% by weight, (based on the total Dry substance of the sweetener mixture) contains isomaltulose.
  • a sweetener mixture according to the invention which is 0.0005 to 3 wt.%, In particular 0.001 to 1 wt.%, Preferably 0.01 to 0.5 wt.%, More preferably 0.02 to 0.1 wt .-%, (based on the total dry matter of the Blu ßungsgemisches) intensive sweetener contains.
  • the invention also relates to beverages, foods, indulgences or medicaments in which isomaltulose is used according to the invention.
  • the invention also relates to dietetic foods in which isomaltulose is used in the invention.
  • the invention also relates to beverages, foods, luxury foods or medicines in which the taste, in particular the persistent, preferably sweet, aftertaste, at least one intense sweetener, preferably sucralose, is shortened by isomaltulose.
  • Beverages include, for example, non-alcoholic beverages, soft drinks, cola-containing drinks, sports drinks, basic beverage substances and drinks powders.
  • foodstuffs is understood to mean predominantly human nutritional products or mixtures of substances in solid, liquid, dissolved or suspended form, which are primarily intended to be consumed by humans in their unprocessed, prepared or processed state
  • foodstuffs may contain other components which may be of natural or synthetic origin
  • Foods may be either in solid or in liquid form
  • a 'stimulant' is primarily used for the enjoyment of the human or animal body when it is consumed
  • Substances or mixtures of substances in solid, liquid, dissolved or suspended form understood understood.
  • the foods according to the invention are milk products or milk products, for example cheese, butter, yoghurt, kefir, quark, sour milk, buttermilk, cream, condensed milk, dried milk, whey , Milk mix, Milk semi-fat, Whey mix, Milk sugar, Milk protein and Milk fat products.
  • the foodstuffs according to the invention are baked goods, in particular bread including biscuits and pastries including Duration-baked goods.
  • the foods according to the invention are spreads, margarine products and shortenings, as well as instant products and brewing products.
  • the foods according to the invention are fruit products, in particular jams, jams, jellies, fruit preserves, fruit pulp, fruit pulp, fruit juices, fruit juice concentrates, fruit nectar and fruit powder.
  • the foods containing the products according to the invention can also be vegetable products, in particular canned vegetables, vegetable juices and vegetable pulp.
  • stirratives includes, for example, confectionery, in particular chocolate products, hard caramels, soft caramels, fondant products, jelly products, licorice, foam sugar products, coconut follicles, dragees, compresses, candied fruit, brittle, nougat products, ice confectionery, marzipan, chewing gum, muesli bars , as well as ice cream or alcoholic or non-alcoholic sweet drinks, understood.
  • dietetic foods are understood to mean foods intended to serve a specific nutritional purpose in such a way that they cause the supply of certain nutrients or other nutritionally active substances in a certain proportion or in a specific constitution. They are significantly different from foods of a similar type in their composition or properties Dietetic foods can be used in cases where certain nutritional requirements arise due to: Diseases, dysfunction or allergic reactions to individual foods or their ingredients must be met. Dietetic foods can be in both solid and liquid form.
  • a beverage, food, beverage or medicament according to the invention preferably contains from 1 to 99% by weight, in particular from 20 to 70% by weight, preferably from 30 to 60% by weight, more preferably from 40 to 55% by weight, (Based on the total dry matter of the beverage, food, beverage or drug) of the inventive sweetener mixture.
  • the invention also relates to a method for shortening the flavor duration of at least one intensive sweetener, preferably sucralose, wherein isomaltulose is added to the at least one intensive sweetener.
  • at least one intensive sweetener preferably sucralose
  • Preferred according to the invention is a method for shortening the persistent, preferably sweet, aftertaste of at least one intensive sweetener, preferably sucralose, wherein isomaltulose is added to the at least one intensive sweetener.
  • at least one intensive sweetener preferably sucralose
  • the invention also relates to a mixture of isomaltulose and an intense sweetener, preferably sucralose, obtainable, in particular obtained from a process according to the invention.
  • Figure 1 is a graphical representation of the sensory evaluation of sucralose-containing milk chocolate
  • FIG. 2 is a graphic representation of the sensory evaluations of sucrose-containing solutions.
  • Sucralose-containing milk chocolates were produced which contained either a sugar substitute or isomaltulose (Palatinose TM) as body-bound sweeteners. These milk chocolates were judged sensory for their sucralose-typical aftertaste.
  • Palatinose TM isomaltulose
  • the sensors of the sucralose-containing chocolates were carried out with 12 to 17 subjects.
  • the aftertaste of the sucralose was judged after the chocolate had completely sucked off.
  • Isomaltulose shortens as can be seen from FIG. 1, in sucralose-containing milk chocolate the long-lasting aftertaste of this sweetener. This is compared to sucralose-containing milk choco- loading with other sugar substitutes, especially for example with erythritol.
  • Sucralose-containing aqueous solutions were prepared containing as sweetener isomaltulose, maltodextrin or sucrose. All solutions also contained sucralose. The solutions were judged sensory for their sucralosetician aftertaste, wherein the test sheet used for the subjects corresponded to that described in Example 1.
  • sucrose solution 5.603% sucrose; 0.004% sucralose; 94.393% water
  • the sensors of the sucralose-containing solutions were carried out with 5 volunteers.

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

Abstract

La présente invention concerne l'utilisation d'isomaltulose en tant qu'agent réducteur d'arrière-goût, ainsi que des mélanges de produits édulcorants dans lesquels l'isomaltulose réduit la durée de l'arrière-goût.
EP05821910A 2005-05-27 2005-12-24 Isomaltulose en tant qu'agent reducteur d'arriere-gout Withdrawn EP1887887A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005025895A DE102005025895A1 (de) 2005-05-27 2005-05-27 Isomaltulose als geschmacksverkürzendes Agens
PCT/EP2005/014026 WO2006128493A1 (fr) 2005-05-27 2005-12-24 Isomaltulose en tant qu'agent reducteur d'arriere-gout

Publications (1)

Publication Number Publication Date
EP1887887A1 true EP1887887A1 (fr) 2008-02-20

Family

ID=36090872

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05821910A Withdrawn EP1887887A1 (fr) 2005-05-27 2005-12-24 Isomaltulose en tant qu'agent reducteur d'arriere-gout

Country Status (7)

Country Link
US (1) US20080175974A1 (fr)
EP (1) EP1887887A1 (fr)
JP (1) JP2008541709A (fr)
KR (1) KR100972538B1 (fr)
CN (1) CN101203143B (fr)
DE (1) DE102005025895A1 (fr)
WO (1) WO2006128493A1 (fr)

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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
DE102007026975A1 (de) * 2007-06-01 2008-12-04 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Antioxidationsmittel für Lebensmittel
JP5492537B2 (ja) * 2009-12-09 2014-05-14 三井製糖株式会社 糖衣組成物、当該糖衣組成物により被覆されたベーカリー製品及び当該ベーカリー製品の製造方法
DE102010055577A1 (de) * 2010-12-21 2012-06-21 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose in Fondants
CN104719588A (zh) * 2013-12-19 2015-06-24 姜宁 一种零度玫瑰糖及其制造方法
CN109953167B (zh) * 2017-12-25 2023-04-07 丰益(上海)生物技术研发中心有限公司 具有良好热稳定性的减糖健康型巧克力及其制备方法

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Also Published As

Publication number Publication date
CN101203143A (zh) 2008-06-18
CN101203143B (zh) 2012-05-09
KR20080014851A (ko) 2008-02-14
KR100972538B1 (ko) 2010-07-28
WO2006128493A1 (fr) 2006-12-07
DE102005025895A1 (de) 2006-11-30
JP2008541709A (ja) 2008-11-27
US20080175974A1 (en) 2008-07-24

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