EP3247223A1 - Cellobiosehaltiges getränk - Google Patents
Cellobiosehaltiges getränkInfo
- Publication number
- EP3247223A1 EP3247223A1 EP16701472.9A EP16701472A EP3247223A1 EP 3247223 A1 EP3247223 A1 EP 3247223A1 EP 16701472 A EP16701472 A EP 16701472A EP 3247223 A1 EP3247223 A1 EP 3247223A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- beverage
- cellobiose
- total
- content
- 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- Withdrawn
Links
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 title claims abstract description 96
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 113
- 239000003765 sweetening agent Substances 0.000 claims abstract description 42
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 35
- 235000013361 beverage Nutrition 0.000 claims description 161
- 235000014633 carbohydrates Nutrition 0.000 claims description 111
- 229930006000 Sucrose Natural products 0.000 claims description 50
- 239000005720 sucrose Substances 0.000 claims description 50
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 24
- 150000002772 monosaccharides Chemical class 0.000 claims description 13
- 150000002016 disaccharides Chemical class 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000021092 sugar substitutes Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000015096 spirit Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- KVHQNWGLVVERFR-ACMTZBLWSA-N (3s)-3-amino-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid;6-methyl-2,2-dioxooxathiazin-4-one Chemical compound CC1=CC(=O)[NH2+]S(=O)(=O)O1.[O-]C(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 KVHQNWGLVVERFR-ACMTZBLWSA-N 0.000 claims description 4
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 4
- 239000004385 Aspartame-acesulfame salt Substances 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 229930195725 Mannitol Natural products 0.000 claims description 4
- 239000004384 Neotame Substances 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 claims description 4
- 229960005164 acesulfame Drugs 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- 235000019413 aspartame-acesulfame salt Nutrition 0.000 claims description 4
- 229940109275 cyclamate Drugs 0.000 claims description 4
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 4
- 235000010439 isomalt Nutrition 0.000 claims description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 4
- 239000000832 lactitol Substances 0.000 claims description 4
- 235000010448 lactitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 4
- 229960003451 lactitol Drugs 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 239000000594 mannitol Substances 0.000 claims description 4
- 235000010355 mannitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims description 4
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000019412 neotame Nutrition 0.000 claims description 4
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 4
- 108010070257 neotame Proteins 0.000 claims description 4
- 235000019204 saccharin Nutrition 0.000 claims description 4
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 4
- 229940081974 saccharin Drugs 0.000 claims description 4
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- -1 stevioglycoside Substances 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 239000000892 thaumatin Substances 0.000 claims description 4
- 235000010436 thaumatin Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 235000014214 soft drink Nutrition 0.000 claims description 3
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 2
- LUEWUZLMQUOBSB-ZLBHSGTGSA-N alpha-maltotetraose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](O[C@H](O[C@@H]3[C@H](O[C@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-ZLBHSGTGSA-N 0.000 claims description 2
- OCIBBXPLUVYKCH-FYTDUCIRSA-N beta-D-cellohexaose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](O[C@@H](O[C@@H]4[C@H](O[C@@H](O[C@@H]5[C@H](O[C@@H](O)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O OCIBBXPLUVYKCH-FYTDUCIRSA-N 0.000 claims description 2
- OCIBBXPLUVYKCH-UHFFFAOYSA-N cellopentanose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(OC5C(OC(O)C(O)C5O)CO)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O OCIBBXPLUVYKCH-UHFFFAOYSA-N 0.000 claims description 2
- FTNIPWXXIGNQQF-XHCCAYEESA-N cellopentaose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](O[C@@H](O[C@@H]4[C@H](OC(O)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FTNIPWXXIGNQQF-XHCCAYEESA-N 0.000 claims description 2
- FYGDTMLNYKFZSV-ZWSAEMDYSA-N cellotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ZWSAEMDYSA-N 0.000 claims description 2
- 235000019543 dairy drink Nutrition 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 235000020124 milk-based beverage Nutrition 0.000 claims description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 description 12
- 238000005259 measurement Methods 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 6
- 239000008187 granular material Substances 0.000 description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 235000015122 lemonade Nutrition 0.000 description 4
- 235000020094 liqueur Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 3
- 239000004377 Alitame Substances 0.000 description 3
- GGLIEWRLXDLBBF-UHFFFAOYSA-N Dulcin Chemical compound CCOC1=CC=C(NC(N)=O)C=C1 GGLIEWRLXDLBBF-UHFFFAOYSA-N 0.000 description 3
- 101710084933 Miraculin Proteins 0.000 description 3
- 108050004114 Monellin Proteins 0.000 description 3
- 101000865553 Pentadiplandra brazzeana Defensin-like protein Proteins 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000019409 alitame Nutrition 0.000 description 3
- 108010009985 alitame Proteins 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 108010010165 curculin Proteins 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 2
- XCOJIVIDDFTHGB-UEUZTHOGSA-N Perillartine Chemical compound CC(=C)[C@H]1CCC(\C=N\O)=CC1 XCOJIVIDDFTHGB-UEUZTHOGSA-N 0.000 description 2
- 241000544066 Stevia Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020058 fruit brandy Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- QZOALWMSYRBZSA-PDSBIMDKSA-N (3r,5r,8r,9r,10r,13s,14r)-3-[(2r,3r,4s,5s,6r)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2s,3r,4r,5r,6s)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-10,13-dimethyl-17-[(1s)-1-[(2r,5s,6r)-5-methyl-6-[(2s,3r,4r,5r,6s)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxy Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1C[C@H]2C(=O)C[C@@H]3[C@H]4CCC([C@]4(CC[C@H]3[C@@]2(C)CC1)C)[C@H](C)[C@@H]1O[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](C)CC1)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O QZOALWMSYRBZSA-PDSBIMDKSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 240000004246 Agave americana Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 244000228088 Cola acuminata Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-CBPJZXOFSA-N D-Gulose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O WQZGKKKJIJFFOK-CBPJZXOFSA-N 0.000 description 1
- WQZGKKKJIJFFOK-WHZQZERISA-N D-aldose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-WHZQZERISA-N 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VSOAQEOCSA-N L-altropyranose Chemical compound OC[C@@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-VSOAQEOCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- QZOALWMSYRBZSA-UHFFFAOYSA-N Osladin Natural products C1CC(C)C(OC2C(C(O)C(O)C(C)O2)O)OC1C(C)C(C1(CCC2C3(C)CC4)C)CCC1C2CC(=O)C3CC4OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O QZOALWMSYRBZSA-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- GUBGYTABKSRVRQ-QRZGKKJRSA-N beta-cellobiose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QRZGKKJRSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 125000000600 disaccharide group Chemical group 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000007911 effervescent powder Substances 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 125000002951 idosyl group Chemical class C1([C@@H](O)[C@H](O)[C@@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021440 light beer Nutrition 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 235000008486 nectar Nutrition 0.000 description 1
- 235000021140 nondigestible carbohydrates Nutrition 0.000 description 1
- 235000020038 palm wine Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000020330 rooibos tea Nutrition 0.000 description 1
- 235000020096 rose wine Nutrition 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
Definitions
- the invention relates to a beverage which cellobiose and additionally optionally comprises a further carbohydrate component and / or a sweetener component.
- the sensory overall impression (organoleptic) of a drink is important.
- the mouthfeel which u.a. is characterized by the viscosity of the drink, as a complex haptic sensory impression an important role.
- the combination of sensory perceptions such as taste and smell and, to a lesser extent, other elements such as texture and mouthfeel is also referred to as "palatability".
- sugar-reduced or sugar-free beverages have a negative sensory profile, a reduced mouthfeel, an unpleasant side-effect and / or aftertaste as well as a poorer flavor profile compared to sucrose-containing beverages.
- the beverages should be characterized by a low, compared to conventional drinks reduced physiological energy content, a good glycemic index, a good overall sweetness, a good taste, a good flavor profile, a good palatability and / or a good mouthfeel.
- JP 2002 223721 relates to cellooligosaccharides for improving the taste of sweetener compositions.
- EP 1 930 012 relates to a composition containing cellooligosaccharides.
- WO 2012/046346 relates to a tea extract containing tannin, an amino acid and cellobiose.
- JP 2008 199997 relates to cellooligosaccharides for masking acid and improving the taste of foods.
- JP 2011 026411 relates to powder compositions containing perfume, pigments, functional substances or cellobiose.
- DE 202011003113 discloses an instant beverage composition, in particular for producing a preferably non-cariogenic and / or calorie-reduced instant beverage by treatment with a drinkable liquid, wherein the composition is at least substantially free of sucrose and wherein the composition is in the form of granules and or agglomerate, in particular granules, is present, wherein the composition (a) as granules and / or Agglomerating agent containing a combination of isomaltulose with at least one sugar substitute and / or with at least one sugar other than sucrose and (b) at least one flavoring and / or flavoring agent.
- the invention has for its object to provide drinks, which have advantages over conventional drinks.
- a first aspect of the invention relates to a beverage comprising cellobiose, wherein the content of cellobiose is at least 0.01% by weight, based on the total weight of the beverage.
- cellobiose has a positive influence on the sensory profile of carbohydrate-reduced or otherwise carbohydrate-free beverages, i. Drinks containing cellobiose, no other carbohydrates or a reduced amount of other carbohydrates.
- the cellobiose has a texturizing effect and thus gives carbohydrate-reduced or carbohydrate-free drinks a better mouthfeel.
- cellobiose masks off notes of sweeteners and results in reduced carbohydrate or non-carbohydrate drinks overall in an improved flavor profile.
- the use of cellobiose in beverages according to the invention preferably has the purpose of maintaining the physiological energy content, i. to reduce calories and / or increase the dietary benefits by reducing carbohydrate content and / or to improve the mouthfeel of drinks which, in addition to cellobiose, contain no other carbohydrates or a reduced level of other carbohydrates.
- the drink according to the invention is a liquid prepared for drinking and in principle not limited in terms of its nature and nature.
- the beverage is typically aqueous or instantized, with the water content preferably at least 80% by weight based on the total weight of the beverage.
- the beverage of the invention contains cellobiose, i. D-glucosyl- ⁇ - (1-> 4) -D-glucose.
- the cellobiose is preferably more free in the beverage, i. chemically unmodified form.
- the cellobiose may in principle be solid, suspended or dissolved in the beverage. Preferably, the total amount of cellobiose contained in the beverage is dissolved.
- the content of cellobiose is at least 0.01 wt%, more preferably at least 0.10 wt%, even more preferably at least 0.25 wt%, most preferably at least 0.50 wt%, and especially at least 0.75% by weight, based in each case on the total weight of the beverage.
- the content of cellobiose is at most 15% by weight, more preferably at most 12.5% by weight, even more preferably at most 10% by weight, or at most 9.0% by weight, or at most 8.0 %
- the content of cellobiose is at most 15% by weight, more preferably at most 12.5% by weight, even more preferably at most 10% by weight, or at most 9.0% by weight, or at most 8.0 %
- the content of cellobiose is in the range of 0.5 to 10 wt .-%, more preferably 0.75 to 7.5 wt .-%, more preferably from 1.0 to 5.0 wt .-%, in each case based on the total weight of the drink.
- the content of cellobiose is in the range of 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5 wt%, 4, 0 ⁇ 2.5 wt%, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, 5.0 ⁇ 0.5% by weight, 6.0 ⁇ 5, 5% by weight, 6.0 ⁇ 4.5% by weight, 6.0 ⁇ 3.5% by weight, 6.0 ⁇ 2.5% by weight, 6.0 ⁇ 1.5% by weight %, 6.0 ⁇ 0.5% by weight, 7.0 ⁇ 6.5% by weight, 7.0 ⁇ 5.5% by weight, 7.0 ⁇ 4.5% by weight.
- % 7.0 ⁇ 3.5% by weight, 7.0 ⁇ 2.5% by weight, 7.0 ⁇ 1.5% by weight, 7.0 ⁇ 0.5% by weight, 8.0 ⁇ 7.5 wt%, 8.0 ⁇ 6.5 wt%, 8.0 ⁇ 5.5 wt%, 8.0 ⁇ 4.5 wt%, 8, 0 ⁇ 3.5 wt%, 8.0 ⁇ 2.5 wt%, 8.0 ⁇ 1.5 wt%, 8.0 ⁇ 0.5 wt%, 9.0 ⁇ 8.5% by weight, 9.0 ⁇ 7.5% by weight, 9.0 ⁇ 6.5% by weight, 9.0 ⁇ 5.5% by weight, 9.0 ⁇ 4, 5% by weight, 9.0 ⁇ 3.5% by weight, 9.0 ⁇ 2.5% by weight, 9.0 ⁇ 1.5% by weight, 9.0 ⁇ 0.5% by weight %, 10.0 ⁇ 9.5 wt.%, 10.0 ⁇ 8.5 wt.%, 10.0 ⁇ 7.5 wt.%, 10.0 ⁇ 6.5 wt
- % 10.0 ⁇ 5.5% by weight, 10.0 ⁇ 4.5% by weight, 10.0 ⁇ 3.5% by weight, 10.0 ⁇ 2.5% by weight, 10 0 ⁇ 1.5 wt .-%, or 10.0 ⁇ 0.5 wt .-%, each based on the total weight of the beverage.
- the pH of the beverage of the invention is less than 7.0, more preferably at most 6.5 or at most 6.0, even more preferably at most 5.5 or at most 5.0, most preferably at most 4.5 or at most 4.0 , and in particular at most 3.5 or at most 3.0.
- the pH of the beverage of the present invention is at most 3.2, or at most 3.1, or at most 3.0, or at most 2.9, or at most 2.8, or at most 2.7, or at most 2.6 , or at most 2.5, or at most 2.4, or at most 2.3, or at most 2.2, or at most 2.1, or at most 2.0.
- the beverage according to the invention contains substantially no additional carbohydrate in addition to the cellobiose.
- substantially none means according to the invention preferably a content of at most 0.1 wt .-%, more preferably at most 0.01 wt .-%, in each case based on the total weight of the beverage, more preferably no analytically detectable amount.
- carbohydrate according to the invention comprises monosaccharides; Oligosaccharides, e.g. Disaccharides and trisaccharides; as well as polysaccharides.
- the beverage according to the invention in addition to the cellobiose contains an additional carbohydrate component, preferably sucrose, wherein the content of the carbohydrate component is at least 0.01 wt .-%, based on the total weight of the beverage.
- the additional carbohydrate component consists of one carbohydrate or more carbohydrates.
- Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all carbohydrates comprised by the additional carbohydrate component, with the exception of cellobiose, i. the total amount of all monosaccharides, oligosaccharides and polysaccharides, which are optionally contained in the beverage in addition to the cellobiose.
- the additional carbohydrate component consists of one or more monosaccharides such that the additional carbohydrate component is a monosaccharide component.
- Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all monosaccharides comprised by the additional monosaccharide component.
- the beverage according to the invention can then contain further oligo- or polysaccharides, but no further monosaccharides, since their content in this case is comprised by the content of the additional monosaccharide component.
- the additional carbohydrate component consists of a disaccharide or more disaccharides, so that it is in the additional Carbohydrate component is a disaccharide component.
- Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all disaccharides comprised by the additional disaccharide component, ie, except for the cellobiose.
- the beverage according to the invention may well contain mono- or polysaccharides, but no further disaccharides, since their content in this case is comprised by the content of the additional disaccharide component.
- the additional carbohydrate component comprises a monosaccharide and / or a disaccharide.
- the carbohydrate component is one or more human-digestible carbohydrates, i. carbohydrates, which contribute to the physiological energy content of the drink.
- carbohydrates preferred according to the invention are, in addition to sucrose, in particular psikosis, fructose, sorbose, tagatose, invert sugar, isoglucose, isomaltulose, allose, altrose, gulose, idose, talose, mannose, melezitose, maltose, lactose, galactose, raffinose, rhamnose, Stachyose, starch sugar, glucose syrup, invert sugar syrup, maltodextrin, glucose and trehalose.
- the additional carbohydrate component comprises a carbohydrate selected from the group consisting of sucrose, glucose, fructose, maltodextrin and mixtures thereof.
- the additional carbohydrate component comprises sucrose or is sucrose.
- the content of the additional carbohydrate component is at least 0.01 wt%, more preferably at least 0.10 wt%, even more preferably at least 0.25 wt%, most preferably at least 0 , 50% by weight and in particular at least 0.75% by weight, in each case based on the total weight of the beverage.
- the content of the additional carbohydrate moiety, preferably sucrose is at least 1.0 wt%, more preferably at least 1.5 wt%, even more preferably at least 2.0 wt%, most preferably at least 3.0 wt% -% and in particular at least 4.0% by weight, in each case based on the total weight of the beverage.
- the content of the additional carbohydrate component is at most 20% by weight or at most 17.5% by weight, more preferably at most 15% by weight or at most 12.5% by weight more preferably at most 10% by weight or at most 8.0% by weight, most preferably at most 7.0% by weight or at most 6.0% by weight, and in particular at most 5.0% by weight or at most 4, 0% by weight, based in each case on the total weight of the drink.
- the content of the additional carbohydrate component preferably sucrose, is in the range of 0.1 to 15 wt.%, More preferably 0.25 to 12.5 wt.%, Even more preferably 0 , 5 to 10 wt .-%, each based on the total weight of the drink.
- the content of the additional carbohydrate component is in the range of 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0 , 5 wt%, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5 Wt .-%, 4.0 ⁇ 2.5 wt .-%, 4.0 ⁇ 1.5 wt .-%, 4.0 ⁇ 0.5 wt .-%, 5.0 ⁇ 4.5 wt.
- % 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, 5.0 ⁇ 0.5% by weight , 6.0 ⁇ 5.5 wt%, 6.0 ⁇ 4.5 wt%, 6.0 ⁇ 3.5 wt%, 6.0 ⁇ 2.5 wt%, 6 , 0 ⁇ 1.5 wt%, 6.0 ⁇ 0.5 wt%, 7.0 ⁇ 6.5 wt%, 7.0 ⁇ 5.5 wt%, 7.0 ⁇ 4.5 wt%, 7.0 ⁇ 3.5 wt%, 7.0 ⁇ 2.5 wt%, 7.0 ⁇ 1.5 wt%, 7.0 ⁇ 0 , 5 wt%, 8.0 ⁇ 7.5 wt%, 8.0 ⁇ 6.5 wt%, 8.0 ⁇ 5.5 wt%, 8.0 ⁇ 4.5 Wt .-%, 8.0 ⁇ 3.5 wt .-%, 8.0 ⁇ 2.5 wt .
- the total content of cellobiose and the additional carbohydrate component, preferably sucrose is at most 20% by weight or at most 17.5% by weight, more preferably at most 15% by weight or at most 12.5 Wt .-%, more preferably at most 10 wt .-% or at most 8.0 wt .-%, most preferably at most 7.0 wt% or at most 6.0 wt .-%>, and in particular at most 5.0 wt .-%> or at most 4.0 wt .-%>, each based on the total weight of the drink.
- the beverage according to the invention preferably contains essentially no further disaccharide, more preferably substantially no further carbohydrate.
- the beverage according to the invention preferably contains essentially no by-products, which are obtained in the case of the optionally enzymatic decomposition of cellulose.
- the beverage according to the invention preferably contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
- the beverage according to the invention contains more cellobiose than additional carbohydrate component, preferably sucrose.
- the drink according to the invention contains less cellobiose as an additional carbohydrate component, preferably sucrose.
- the relative weight ratio of cellobiose to the additional carbohydrate component, preferably sucrose is in the range of 20: 1 to 1:20, more preferably 15: 1 to 1:15, even more preferably 10: 1 to 1:10, most preferably 5: 1 to 1: 5, and more preferably 2: 1 to 1: 2.
- a particularly preferred ratio is about 1.33: 1.
- the relative weight ratio Cellobios e to the additional carbohydrate component, preferably sucrose is in the range of 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1, most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
- the relative weight ratio cellobiose to the additional carbohydrate component, preferably sucrose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1 : 6, most preferably 1: 1 to 1: 4, and especially 1: 1 to 1: 2.
- the total content of all carbohydrates including the cellobiose and optionally contained additional carbohydrate component preferably sucrose, at most 20% by weight or at most 17.5 wt .-%, more preferably at most 15 wt .-% or at most 14.5 wt%, more preferably at most 14.0 wt% or at most 13.5 wt%, most preferably at most 13.0 wt% or at most 12.5 wt%, and most preferably at most 12.0 wt .-% or at most 11.5 wt .-%, each based on the total weight of the beverage.
- additional carbohydrate component preferably sucrose, at most 20% by weight or at most 17.5 wt .-%, more preferably at most 15 wt .-% or at most 14.5 wt%, more preferably at most 14.0 wt% or at most 13.5 wt%, most preferably at most 13.0 wt% or at most 12.5 wt%, and most preferably at most 12.0 w
- the total content of all carbohydrates, including cellobiose and optionally contained additional carbohydrate component, preferably sucrose, is in the range of 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5 Wt .-%, 2.0 ⁇ 0.5 wt .-%, 3.0 ⁇ 2.5 wt .-%, 3.0 ⁇ 1.5 wt .-%, 3.0 ⁇ 0.5 wt.
- % 8.0 ⁇ 4.5% by weight, 8.0 ⁇ 3.5% by weight, 8.0 ⁇ 2.5% by weight, 8.0 ⁇ 1.5% by weight , 8.0 ⁇ 0.5 wt%, 9.0 ⁇ 8.5 wt%, 9.0 ⁇ 7.5 wt%, 9.0 ⁇ 6.5 wt%, 9 , 0 ⁇ 5.5 wt%, 9.0 ⁇ 4.5 wt%, 9.0 ⁇ 3.5 wt%, 9.0 ⁇ 2.5 wt%, 9.0 ⁇ 1.5% by weight, 9.0 ⁇ 0.5% by weight, 10.0 ⁇ 9.5 Ge % by weight, 10.0 ⁇ 8.5 wt.%, 10.0 ⁇ 7.5 wt.%, 10.0 ⁇ 6.5 wt.%, 10.0 ⁇ 5.5 wt.
- the drink according to the invention contains, in addition to the cellobiose, essentially no additional sweetener, in particular substantially no sweetener and / or substantially no sugar substitute.
- the beverage according to the invention in addition to cellobiose, optionally the additional carbohydrate component, preferably sucrose, additionally contains a sweetener component.
- the sweetener component according to the invention basically comprises all physiologically acceptable substances which produce a sweet taste, but are not carbohydrates.
- the sweetening component comprises sweeteners and / or sugar substitutes.
- Preferred sweeteners are selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycoside, especially stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, monellin , Pentadin, Curculin, Miraculin, Osladin, Perillartin, Stevia, and mixtures thereof.
- Preferred sugar substitutes are selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
- the content of the sweetener component in the beverage according to the invention depends in particular on its sweetening power.
- the level of the sweetener component is in the range of 0.0001 to 1.0% by weight, more preferably 0.001 to 0.8% by weight, based on the total weight of the beverage.
- the drink according to the invention has a total sweetness, which results from the content of cellobiose and the content of carbohydrate component and / or sweetener component.
- the relative sweetness of conventional carbohydrates and sweeteners with respect to the sweetening power of sucrose are known to those skilled in the art.
- the beverage according to the invention has a total sweetening, which consists of an equivalent content of sucrose in the range of 5.0 ⁇ 4.5 wt .-%, 5.0 ⁇ 3.5% by weight, 5, 0 ⁇ 2.5 wt%, 5.0 ⁇ 1.5 wt%, 5.0 ⁇ 0.5 wt%, 7.5 ⁇ 4.5 wt%, 7.5 ⁇ 3.5 wt .-%, 7.5 ⁇ 2.5 wt .-%, 7.5 ⁇ 1.5 wt .-%, 7.5 ⁇ 0.5 wt .-%, 10 ⁇ 4.5 wt %, 10 ⁇ 3.5% by weight, 10 ⁇ 2.5% by weight, 10 ⁇ 1.5% by weight, 10 ⁇ 0.5% by weight, 12.5 ⁇ 4, 5% by weight, 12.5 ⁇ 3.5% by weight, 12.5 ⁇ 2.5% by weight, 12.5 ⁇ 1.5% by weight, 12.5 ⁇ 0.5% by weight %, 15 ⁇ 4.5% by weight, 15 ⁇
- the beverage of the invention comprises a binary combination of cellobiose and a sweetener component, wherein the sweetening component preferably comprises a sweetener.
- the drink according to the invention preferably contains substantially no carbohydrate component.
- the beverage according to the invention preferably comprises
- sweetener component selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycoside, in particular stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, Monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof; and / or a sugar substitute selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
- the drink according to the invention comprises a binary combination of cellobiose and a carbohydrate component, which preferably comprises sucrose.
- the beverage according to the invention preferably contains substantially no sweetener component.
- the beverage according to the invention preferably comprises
- the sucrose is preferably at least 80% by weight, more preferably at least 85% by weight, even more preferably at least 90%, most preferably at least 95% by weight and in particular practically all of the total amount of cellobiose in addition to cellobiose the carbohydrates contained in the drink.
- the beverage according to the invention comprises a ternary combination of cellobiose, a carbohydrate component and a sweetening component, wherein the sweetening component preferably comprises a sweetener.
- the beverage according to the invention preferably comprises
- the sucrose is preferably at least 80% by weight, more preferably at least 85% by weight, even more preferably at least 90%, most preferably at least 95% by weight and in particular practically all of the total amount of cellobiose in addition to cellobiose the carbohydrates contained in the drink;
- sweetener component selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycosides, in particular stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, Monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof; and / or a sugar substitute selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
- a 1 to A 50 of the beverage according to the invention are summarized in the following table, all data in% by weight being based on the total weight of the beverage:
- the beverage according to the invention according to embodiments A 1 to A 5 contains preferably additional one sweetener or more sweeteners, which can be considered in principle all sweeteners approved in the EU sweetener.
- the drink according to the invention may in principle be of any type and nature.
- Preferred beverages according to the invention are carbohydrate-reduced drinks, calorie-reduced drinks, juice-containing drinks, functional drinks, malted drinks, sports drinks, energy drinks, instant drinks, liqueurs, mixed drinks and cocktails.
- the addition of cellobiose according to the invention sometimes improves the taste of the juice, even if the beverage is low-acid.
- the addition of cellobiose according to the invention increases the content of non-digestible ingredients.
- the partial or total replacement of carbohydrates according to the invention by cellobiose decreases the glycemic index (GI).
- GI glycemic index
- the addition of cellobiose according to the invention sometimes improves the mouthfeel, especially in carbohydrate-reduced or otherwise carbohydrate-free instant drinks.
- cellobiose improves the flowability of the dry product.
- the addition of cellobiose according to the invention sometimes improves the mouthfeel.
- the beverage according to the invention is preferably an alcoholic beverage or a non-alcoholic beverage.
- the beverage is preferably selected from the group consisting of
- - soft drinks which may optionally be carbonated, for example selected from flavored waters, lemonades, colas, showers, barrel showers, and iced teas;
- juice-containing beverages for example selected from juices, fruit juices, nectars, smoothies, vegetable juices and fruit juices;
- - dairy drinks and mixed milk drinks for example selected from milk, cocoa and milkshakes
- functional drinks for example selected from prebiotic drinks, dietetic drinks, isotonic drinks, calorie-reduced drinks, calorie-enhanced drinks, carbohydrate-reduced drinks and sports drinks;
- - wines and mixed wine drinks selected, for example, from white wines, red wines, rose wines, ciders, cider, plum wines, sparkling wines, liqueur wines, wormwood, dubonnet, spritzers and bowling;
- - beers and mixed beer drinks for example selected from light beers, full beer, strong beer, Alsterwasser and cyclist;
- - spirits for example selected from wine spirits, spirit drinks by-products, fruit spirits, fruit spirits, cereals, roots or tuber fires, sugarcane fires, palm wine fires, agave fires, liqueurs, juniper spirits, aniseed spirits, Liquorice with caraway, spirits with a bitter taste or bitter;
- - infusion drinks for example selected from coffees, teas, fruit teas, rooibos teas, matetees and lepacho;
- Mixed drinks for example selected from cocktails and alcopops;
- the beverage of the invention may contain other conventional additives in conventional amounts, e.g. Acidulants (e.g., citric acid) and / or flavorings.
- Acidulants e.g., citric acid
- flavorings e.g
- 100 ml of the beverage according to the invention for nutritional information has an energy content (physiological energy content) of at most 150 kJ or at most 140 kJ or at most 130 kJ, more preferably at most 120 kJ or at most 110 kJ or at most 100 kJ, even more preferably at most 90 kJ or at most 80 kJ or at most 70 kJ, more preferably at most 60 kJ or at most 50 kJ, most preferably at most 40 kJ or at most 30 kJ, and especially at most 20 kJ or at most 10 kJ.
- energy content physiological energy content
- a further aspect of the invention relates to a particulate or syrupy preparation for the preparation of the beverage according to the invention described above by mixing the preparation with water or an aqueous liquid, wherein the preparation comprises at least one flavor, cellobiose, optionally an additional carbohydrate component, and optionally a sweetener component.
- the preparation according to the invention is preferably present as powder or granules, or is compressed, for example to effervescent tablets.
- Particularly preferred preparations according to the invention include effervescent powders, cocoa powders, coffee granules, iced granules, vitamin preparations and other particulate preparations which, if appropriate, may also be provided for the preparation of dietetic preparations or dietary supplements.
- the preparation of the invention may also be present as a syrup, i. as a concentrated, possibly viscous, preferably aqueous, preparation which is diluted to a beverage by the addition of water or an aqueous liquid.
- a further aspect of the invention relates to the use of the particulate or syrupy preparation according to the invention described above for preparing a beverage according to the invention described above by mixing the preparation with water or with an aqueous liquid.
- Example 1 The experiments were carried out on the basis of a soft drink recipe. The aim was to produce a drink that had 30% less physiological energy content after adding cellobiose relative to the reference drink. For this purpose, relatively less than 58% by weight of sucrose was used for the drink according to the invention, and for this purpose added absolutely 5% by weight of cellobiose. To get a similar sweetness impression as the reference drink (sucrose), was sweetened with stevia.
- the comparison beverage and the drink according to the invention had the following composition:
- cellobiose surprisingly has a positive influence on the sensory profile of carbohydrate-reduced drinks.
- the cellobiose has a texturizing effect and thus gives carbohydrate-reduced drinks a better mouthfeel.
- cellobiose masks off-notes of sweeteners and results in carbohydrate-reduced beverages in general to an improved flavor profile.
- aqueous solutions containing 5% and 7.5% cellobiose, 0.02% and 0.04% CMC and pure water were compared with a 5% sucrose solution.
- the products were compared in a soda application.
- compositions of the soda approaches were as follows:
- Citric acid 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 0.25 0.25 0.25 0.25 0.25
- CMC carboxymethylcellulose
- the results from the panel could be confirmed, according to which the cellobiose approaches have a similar mouthfeel as the approaches with sucrose.
- mixtures of cellobiose and sucrose were prepared with different relative weight fraction and measured the viscosity at different concentrations and different temperatures. All viscosity measurements were made with a Brookfield rotary viscometer.
- the stability of cellobiose against hydrolysis as a function of pH was determined.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15152187 | 2015-01-22 | ||
PCT/EP2016/051376 WO2016116620A1 (de) | 2015-01-22 | 2016-01-22 | Cellobiosehaltiges getränk |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3247223A1 true EP3247223A1 (de) | 2017-11-29 |
Family
ID=52358687
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP16701472.9A Withdrawn EP3247223A1 (de) | 2015-01-22 | 2016-01-22 | Cellobiosehaltiges getränk |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP3247223A1 (de) |
WO (1) | WO2016116620A1 (de) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3364776B1 (de) * | 2015-10-22 | 2021-05-05 | Givaudan SA | Verfahren zur erhöhung der süsse mit cellobiose |
US20210076724A1 (en) | 2018-02-28 | 2021-03-18 | C-Lecta Gmbh | Enzymatic in-situ fortification of food with functional carbohydrates |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002223721A (ja) * | 2001-01-31 | 2002-08-13 | Nippon Paper Industries Co Ltd | 味質改良剤、味質改良方法及び甘味料組成物 |
CN101272794B (zh) * | 2005-09-27 | 2015-08-26 | 旭化成化学株式会社 | 含有纤维寡糖的组合物 |
JP2008199997A (ja) * | 2007-02-22 | 2008-09-04 | Nippon Paper Chemicals Co Ltd | 食品の酸味マスキング剤 |
JP5550277B2 (ja) * | 2009-07-23 | 2014-07-16 | 長谷川香料株式会社 | 保存安定性に優れた粉末組成物 |
JP5400970B2 (ja) * | 2010-10-08 | 2014-01-29 | 長谷川香料株式会社 | 茶類エキス |
DE202011003113U1 (de) * | 2011-01-18 | 2012-01-23 | Krüger Gmbh & Co. Kg | Kalorienreduzierte Zubereitung für die Herstellung von Instant-Getränken |
-
2016
- 2016-01-22 EP EP16701472.9A patent/EP3247223A1/de not_active Withdrawn
- 2016-01-22 WO PCT/EP2016/051376 patent/WO2016116620A1/de active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2016116620A1 (de) | 2016-07-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US11800883B2 (en) | Compositions and comestibles | |
RU2747806C2 (ru) | Подсластители на основе ребаудиозида d и пищевые продукты, подслащенные ребаудиозидом d | |
DE69419499T2 (de) | Süssgetränke und süssmittelzusammensetzungen | |
EP2512269B1 (de) | Proteinrückgewinnungsgetränk | |
US20170273338A1 (en) | Rebaudioside d sweeteners and food products sweetened with rebaudioside d | |
US20050238779A1 (en) | Low-calorie beverages and sweetener composition with improved palatability | |
JP6946378B2 (ja) | 甘味組成物 | |
MX2014011203A (es) | Metodo para aumentar la solubilidad de rebaudiosido d en agua. | |
WO2008150952A1 (en) | Sweetening compositions | |
CN111093394A (zh) | 改善消费品的味道 | |
US20100209565A1 (en) | Beverage packed in container | |
JP5498154B2 (ja) | 呈味の改善されたアルコール飲料ベース | |
EP2591684B1 (de) | Koffeinenthaltende kohlensäurehaltige getränke | |
CA2198554C (en) | Use of erythritol in soft drinks | |
WO2016116620A1 (de) | Cellobiosehaltiges getränk | |
KR101898210B1 (ko) | 저당함량 감미제 및 이를 포함하는 식품 조성물 | |
DE69814159T2 (de) | Eine wirksame menge einer süssigkeiteinschränkenden zusammensetzung enthaltendes getränk | |
JP2001352936A (ja) | マンノースからなる甘味増強剤及びその利用法 | |
EP2356912B1 (de) | Naturliche Süssstoffzusammensetzung | |
KR20190002373A (ko) | 커피 유음료 조성물 | |
TWI694778B (zh) | 包括阿洛酮糖之冰茶及其製備方法 | |
KR20180138089A (ko) | 탄산드링크 | |
EP4057837A1 (de) | Glukosehaltige süssungsmischung | |
EP2386209A2 (de) | Natürliches Süssungsmittel | |
JP2023095298A (ja) | 濃縮ウイスキーテイスト飲料及びウイスキーテイスト飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE |
|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE |
|
17P | Request for examination filed |
Effective date: 20170822 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
AX | Request for extension of the european patent |
Extension state: BA ME |
|
DAV | Request for validation of the european patent (deleted) | ||
DAX | Request for extension of the european patent (deleted) | ||
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
17Q | First examination report despatched |
Effective date: 20190506 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: SAVANNA INGREDIENTS GMBH |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20230801 |