EP2129240A1 - Compositions édulcorantes entièrement naturelles - Google Patents

Compositions édulcorantes entièrement naturelles

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Publication number
EP2129240A1
EP2129240A1 EP08730489A EP08730489A EP2129240A1 EP 2129240 A1 EP2129240 A1 EP 2129240A1 EP 08730489 A EP08730489 A EP 08730489A EP 08730489 A EP08730489 A EP 08730489A EP 2129240 A1 EP2129240 A1 EP 2129240A1
Authority
EP
European Patent Office
Prior art keywords
weight percent
composition
composition weight
sweetener
blend
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Withdrawn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
EP08730489A
Other languages
German (de)
English (en)
Other versions
EP2129240A4 (fr
Inventor
Gina Rapo
Chan Ma
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.)
MILES, LOREN
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2129240A1 publication Critical patent/EP2129240A1/fr
Publication of EP2129240A4 publication Critical patent/EP2129240A4/fr
Withdrawn legal-status Critical Current

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/38—L-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

  • compositions and preparations thereof relate to natural sweetener compositions and preparations thereof. More specifically, the disclosure relates to zero- or low-calorie natural sweetener compositions including a polyol such as erythritol; a natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; maltodextrin and calcium.
  • the compositions are intended for use in beverages, foods and/or food and beverage products to replace or reduce high-calorie sweetener content and/or to provide dietary calcium supplementation.
  • High-fructose corn syrup, artificial sweeteners, sugar, obesity and diabetes are today's biggest health concerns. Health officials and scientists are beginning to understand in particular the link with high-fructose corn syrup, artificial sweeteners and sugar products to obesity, diabetes and numerous other health concerns. It is estimated that the average American consumes 20 teaspoons a day or more than 150 pounds of sugar per year. Teen consumption is higher at 34 teaspoons of sugar a day.
  • zero- or low-calorie sweetener or sugar substitutes that can be used in foods and/or beverages to replace or reduce high-calorie sweeteners and/or sugar content.
  • zero-calorie artificial sweeteners include, for example, aspartame, acesulfame-K, sucralose and saccharin.
  • Low-calorie natural sweeteners would include Io han guo and stevia both derived from fruit and roots, respectively.
  • not all zero- or low-calorie sweeteners or sugar substitutes, artificial or natural are suitable for all applications.
  • some sweeteners may be suitable for beverages such as sodas and drink mixes but are not acceptable for use in baked goods because exposure to higher temperatures during baking can reduce the sweetening ability of the sweetener.
  • Some natural sweeteners have a bitter aftertaste and do not render a sweet enough taste or exist in a natural color such as brown or yellow, which conflicts with clear beverages or light colored baked products.
  • some sweeteners may be suitable for use in solid foods or baked goods but may not work properly for use in beverages and drink mixes due to limitations on solubility or may not have GRAS status (generally recognized as safe as defined by the FDA).
  • aspects and embodiments of the present disclosure provide natural, zero- or low-calorie natural sweetener compositions and preparations thereof that can be used in food products, including baked goods, snack goods, dairy goods and/or beverages and beverage mixes to replace or reduce high-calorie sugar or sugar sweetener content.
  • the disclosure provides an all natural sweetener composition that tastes, bakes and cooks like sugar; is low-glycemic and/or diabetic-friendly; reduces the risk of tooth decay; contains less than 1 gram of carbohydrates per serving; and/or provides dietary calcium supplementation.
  • the general object of certain embodiments of the present invention can be attained, at least in part, through an all natural sweetener composition including a polyol, such as erythritol, an all natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose (a low- calorie disaccharide derived from sucrose) and calcium.
  • a polyol such as erythritol
  • an all natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose (a low- calorie disaccharide derived from sucrose) and calcium.
  • natural, organic cane sugar may be added to the above referenced ingredients.
  • the all natural sweetener composition includes erythritol, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose, calcium and natural cane sugar (sucrose).
  • the all natural sweetener composition that delivers baking performance nearly identical to that of cane sugar includes about 25 to about 35 natural organic cane sugar (sucrose), about 30 to about 40 composition weight percent erythritol, about 1 to about 12 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and about 25 to about 35 composition weight percent isomaltulose, and about 2 to about 12 composition weight percent calcium.
  • the all natural sweetener composition includes about 27.825 composition natural organic cane sugar, 35.856 composition weight percent erythritol, about 4.864 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, about 27.825 composition weight percent isomaltulose, and about 3.63 composition weight percent of calcium.
  • an all natural sweetener composition for the primary use in baking food products includes about 1 to about 35 composition weight percent erythritol, preferably about 5 to about 15 composition weight percent erythritol; about 65 to about 95 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, preferably about 78 to about 88 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 1 to about 20 composition weight percent maltodextrin, preferably about 2 to about 12 composition weight percent maltodextrin; and about 1 to about 20 composition weight percent calcium, preferably about 2 to about 8 composition weight percent calcium.
  • the all natural sweetener composition includes about 10.44 composition weight percent erythritol, about 82.40 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, about 4.75 composition weight percent maltodextrin, and about 2.37 composition weight percent of calcium.
  • natural caloric sweetener compositions such as sucrose, fructose, and glucose
  • sucrose, fructose, and glucose provide the most desirable taste to consumers, they are caloric in nature.
  • a numerous natural and synthetic high-potency sweeteners are non-caloric; however, some exhibit sweet tastes that have different temporal profiles (e.g. onset, duration), maximal responses, flavor profiles, mouthfeels, and/or adaptation behaviors than that of sugar. It is well known to those skilled in the art of food/beverage formulation that optimal development of the sweetener in a composition requires re -balancing of the flavor and other taste components.
  • sweeteners and sugar substitutes it is particularly desirable in the production of sweeteners and sugar substitutes to develop sweeteners and sweetener compositions that are as similar as possible to sugar in texture, taste, and usability. More specifically, it is particularly desirable to develop sweeteners and sweetener compositions that provide an appropriate level of sweetness, have an appropriate texture and mouthfeel, have a positive impact on product appearance, have limited or no negative aftertaste, and provide flavor enhancing and/or masking abilities, stability, and the ability to rise, caramelize (brown), and to provide a crust when baked, and to preserve and taste similar to cane sugar taste profile.
  • due to the varying properties of different sweetening ingredients it is often difficult to achieve as satisfactory of a result when combining such ingredients. This is generally believed to be due to the synergistic effects of mixing various sweetening compounds wherein the sweetness of the mixture is often greater than the apparent sweetness of the individual components.
  • the instant disclosure is directed to the discovery that an appropriate blend of a polyol such as erythritol, a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and maltodextrin, isomaltulose and natural, organic cane sugar (sucrose) and/or calcium can result in sweetener product that has many of the desirable properties of sugar and supplementing the body with calcium, an essential mineral for bone and general health support.
  • a polyol such as erythritol
  • a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and maltodextrin
  • isomaltulose and natural organic cane sugar (sucrose) and/or calcium
  • sweetener product that has many of the desirable properties of sugar and supplementing the body with calcium, an essential mineral for bone and general health support.
  • the instant disclosure provides a zero- or low-calorie all natural sweetener composition suitable for use in beverages, food products and/or the baking of food products, as it is designed to achieve an enhanced baking profile and properties nearly identical to that of cane sugar.
  • an all natural sweetener composition includes a polyol, such as, for example, erythritol; a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, natural flavors, maltodextrin, isomaltulose, and calcium supplementation and natural, organic cane sugar (sucrose).
  • Another certain embodiment of the present invention further provides an all- natural sweetener composition having zero or low in calories per serving and may depending on the amount used, contain less than 1 gram of carbohydrates per serving.
  • Yet another certain embodiment of the present invention additionally provides an all-natural sweetener composition that tastes like sugar, bakes like sugar, is low-glycemic and diabetic-friendly, and may reduce the risk of tooth decay.
  • emerging clinical research suggests that calcium absorption is enhanced by the presence of oligofructose derived from inulin.
  • girls and boys aged between 9 and 12 supplemented with a mixture of oligofructose and long- chain inulin had an additional net accretion of calcium of 30 milligrams per day, compared to the controls who received a placebo (American Journal of Clinical Nutrition, 2005, Vol. 82, pp. 471-476).
  • osteoporosis is estimated to affect about 75 million people in Europe, the USA and Japan. According to the International Osteoporosis Foundation, the total annual direct cost of osteoporotic fractures is $17.5 billion in the US (2002 figure).
  • aspects and embodiments of the instant disclosure provide a sweetener composition which further comprises calcium as dietary supplement.
  • baked food or “baked good” comprises the all-natural sweetener compositions of the instant disclosure.
  • “Baked goods” or “baked food products” can include ready to eat and all ready to bake products, flours, and mixes requiring preparation before serving.
  • Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.
  • naked food or goods can be classified into at least three groups: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil's food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs generally are characterized as being flour-based, whereas batters are more water-based.
  • "baked goods” generally comprise a combination of sweetener, water, and fat.
  • Baked goods can also contain flour in order to make a dough or a batter.
  • the term “dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll.
  • the term “batter” as used herein consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drop from a spoon.
  • the type of flour may be selected based on the desired food or baked goods product.
  • the flour comprises an edible non-toxic flour that is conventionally utilized in baked goods.
  • the flour may be a bleached bake flour, general purpose flour, or unbleached flour.
  • flour may be enriched with additional vitamins, minerals, or proteins.
  • Non-limiting examples of flours suitable for use in particular embodiments of the invention include wheat, corn meal, whole grain, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof.
  • Starches or farinaceous material also may be used as the flour in particular embodiments. Common food starches generally are derived from potato, corn, wheat, barley, oat, tapioca, arrow root, and sago. Modified starches and pre-gelatinized starches also may be used in particular embodiments.
  • Baked goods may also comprise a number of additional conventional ingredients such as leavening agents, flavors, colors, milk, milk by-products, egg, egg byproducts, cocoa, vanilla or other flavoring, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconuts, flavored chips such a chocolate chips, butterscotch chips, and caramel chips, and combinations thereof.
  • Leavening agents may comprise chemical leavening agents or yeast leavening agents.
  • Non- limiting examples of chemical leavening agents suitable for use in particular embodiments of this invention include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.
  • baking soda e.g., sodium, potassium, or aluminum bicarbonate
  • baking acid e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate
  • taste improving compositions can impart positive affects on the taste profile can include elimination or reduction of the "undesirable taste," which includes any taste property which is not imparted by sugars, e.g. glucose, sucrose, fructose, or similar saccharides.
  • undesirable taste includes any taste property which is not imparted by sugars, e.g. glucose, sucrose, fructose, or similar saccharides.
  • undesirable tastes include delayed sweetness onset, lingering sweet aftertaste, metallic taste, bitter taste, cooling sensation taste or menthol-like taste, licorice-like taste, and/or the like.
  • the sweetener compositions of the instant disclosure can also optionally combined if desired with additional "taste improving compositions.”
  • Exemplary components can include other carbohydrates, amino acids and their corresponding salts, poly- amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsif ⁇ ers, flavonoids, alcohols, polymers, other sweet taste improving taste additives imparting such sugar-like characteristics, and combinations thereof.
  • nutritive sweeteners can include, for example, Sucrose (table sugar), Sugarcane; Sugar alcohols; Honey; Fruits; Syrups, including, for example, Maple syrup, Sugar beet syrup, Corn syrup, Cane syrup, Golden syrup, Barley malt syrup, Molasses (treacle), Brown rice syrup, and Agave syrup.
  • non-nutritive sweeteners can include, for example, Acesulfame potassium, also known as Sunett®; Alitame, also known as Aclame®; Aspartame, also known as Equal® or Nutrasweet®; Cyclamate; Glycyrrhizin; Lo han guo; Neotaume; Nerillartine; Saccharin, also known as Sweet 'n' Low®; Stevioside; Sucralose, also known as Splenda®.
  • Acesulfame potassium also known as Sunett®
  • Alitame also known as Aclame®
  • Aspartame also known as Equal® or Nutrasweet®
  • Cyclamate Glycyrrhizin
  • Lo han guo Neotaume
  • Nerillartine also known as Sweet 'n' Low®
  • Stevioside Sucralose, also known as Splenda®.
  • sucrose may include sucrose, lactose, and/or fructose.
  • polyol also known as "sugar alcohol", polyhydric alcohol, or polyalcohol
  • sugar alcohol e.g. aldehyde or ketone, reducing sugar
  • Polyols have the general formula: H(HCHO) n+ iH, whereas sugar's is H(HCHO) n HCO.
  • Polyols do not contribute to tooth decay when used in food preparation as they are not metabolized by the bacteria in the mouth.
  • polyols can be used in combination with additional ingredients or agents which contribute complementary gygroscopic, crystalline, and/or heat of solution (warming effect when dissolved that helps cancel e.g. erythritol's cooling effect) characteristics.
  • exemplary sugar alcohols may include Glycol, Glycerol, Erythritol, Arabitol, Xylitol, Ribitol, Mannitol, Sorbitol, Isomalt, Maltitol, and Lactitol.
  • erythritol is the preferred polyol.
  • Disaccharides and monosaccharides can both form exemplary sugar alcohols; however, sugar alcohols derived from disaccharides (e.g. maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.
  • the all natural sweetener composition comprises of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors (e.g. orange fruit peels).
  • an all natural sweetener composition for the primary use in baking food products where the taste and qualities of cane sugar are nearly identical, such as with the use of heat, browning, (Maillard reaction), and crystallization (hardening of the sweetener), includes a polyol, such as erythritol, a blend of oligofructose, fructose, vegetable protein isolate, natural flavors, isomaltulose (a low-caloric disaccharide derived from sucrose) and calcium is provided.
  • the natural sweetener composition includes:
  • composition weight percent erythritol preferably about 27 to about 37 composition weight percent erythritol
  • composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors preferably about 1 to about 10 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors;
  • composition weight percent isomaltulose preferably about 10 to about 30 composition weight percent isomaltulose
  • composition weight percent calcium preferably about 2 to about 7 composition weight percent calcium
  • composition weight percent natural, organic cane sugar preferably about 25 to about 35 composition weight natural, organic cane sugar (sucrose).
  • the all natural sweetener composition may include additional ingredients, compounds or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition.
  • the all natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener.
  • the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and/or other flow or preservative agents.
  • the natural sweetener composition can includes: about 20 to about 45, about 30 to about 41, about 35 to about 36 composition weight percent erythritol; about 1 to about 8, about 2 to about 7, about 4.5 to about 5.5 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 15 to about 30, about 20 to about 30, about 27 to about 28 composition weight percent isomaltulose; about 3 to about 4 composition weight percent calcium; and about 20 to about 60, about 25 to about 55, about 25 to about 30, about 26 to about 29, about 27 to about 28 composition weight natural, organic cane sugar (sucrose).
  • Sweetener composition 2 [0047]
  • an all natural sweetener composition for the primary use in commercial food and beverage product applications where the taste and qualities of cane sugar are nearly identical, such as with the use of heat, browning, (maillard reaction), and crystallization (hardening of the sweetener), high heat beverage processing, however, at ten times the sweetness of cane sugar, offers greater cost efficiency includes an appropriate blend of a polyol such as erythritol, a reduced-calorie sweetener, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, and calcium, can result in sweetener product that has many of the desirable properties of sugar without the added calories.
  • an all natural sweetener composition for use in beverages and/or food products includes erythritol, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors and maltodextrin and calcium.
  • the natural sweetener composition includes:
  • composition weight percent erythritol preferably about 5 to about 15 composition weight percent erythritol
  • composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors preferably about 78 to about 88 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors;
  • composition weight percent maltodextrin preferably about 2 to about 12 composition weight percent maltodextrin;
  • composition weight percent calcium preferably about 2 to about 8 composition weight percent calcium.
  • the all-natural sweetener composition may include additional ingredients, compounds or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition.
  • the all-natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener.
  • the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and/or other flow or preservative agents.
  • the natural sweetener composition can includes: about 8 to about 12, about 10 to about 11 composition weight percent erythritol; about 80 to about 85, about 82 to about 83 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 2 to about 6, about 4 to about 5, composition weight percent maltodextrin; and about 2 to about 4, about 2 to about 3 composition weight percent calcium.
  • the exemplary compositions of the instant disclosure can be formulated or prepared by a special process to prevent or reduce undesired environmental factors (e.g moisture penetration) from adversely affecting the taste, appearance and/or flow- ability characteristics of the composition as originally intended.
  • Suitable process and/or method can include, for example, applying and/or dispersing an aerosolized solution containing, for example, preserving agents, such as glycerin, silica, corn or rice derived product such that when applied to the compositions and/or components thereof of the instant disclosure, the intended taste, appearance, and/or flow-ability of the compositions disclosed herein are preserved.
  • said solution is applied while the sweetener compositions are placed in a suitable receiving platform, such as, for example, a fluidized- bed dryer.

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

Abstract

La présente invention se rapporte à des compositions édulcorantes naturelles à teneur en calories réduite, voire nulle, comprenant : un polyol, comme de l'érythrite par exemple ; un agent édulcorant naturel comprenant un mélange de : oligofructose, fructose, isolat de protéine végétale, et arômes naturels ; des substances de remplissage (diluants) ; et du calcium. Les compositions sont destinées à être employées dans des boissons, des aliments, et/ou des produits mêlant nourriture et boisson, et visent à remplacer ou à réduire une teneur en édulcorant haute calorie, et/ou à constituer une supplémentation alimentaire en calcium.
EP08730489A 2007-02-23 2008-02-22 Compositions édulcorantes entièrement naturelles Withdrawn EP2129240A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US90313607P 2007-02-23 2007-02-23
PCT/US2008/054696 WO2008103893A1 (fr) 2007-02-23 2008-02-22 Compositions édulcorantes entièrement naturelles

Publications (2)

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EP2129240A1 true EP2129240A1 (fr) 2009-12-09
EP2129240A4 EP2129240A4 (fr) 2010-03-17

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EP (1) EP2129240A4 (fr)
TW (1) TW200901899A (fr)
WO (1) WO2008103893A1 (fr)

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WO2012107203A1 (fr) * 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Édulcorant et/ou activateur d'édulcorant, composition d'édulcorant, leurs procédés de fabrication et produits comestibles en contenant
ITRM20130599A1 (it) * 2013-10-31 2015-05-01 Gennaro Bencivenga Composizione nutraceutica di alimenti vegetali.
CN109793201B (zh) * 2019-03-26 2022-08-09 武汉轻工大学 一种天然复合甜味剂及其制备方法和新型挤压面筋
CN109938073A (zh) * 2019-04-11 2019-06-28 倍养健康科技（上海）有限公司 一种蓬松、酥脆泡芙壳及其制备方法
CH717768A1 (de) * 2020-08-20 2022-02-28 Hello Sweety Ag Zuckerersatzstoff für Backwaren oder Konditorwaren.

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EP2129240A4 (fr) 2010-03-17
WO2008103893A1 (fr) 2008-08-28

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