EP3247403A1 - Cellobiose contenue dans des compositions à consommer ou à prendre par voie orale - Google Patents

Cellobiose contenue dans des compositions à consommer ou à prendre par voie orale

Info

Publication number
EP3247403A1
EP3247403A1 EP16701354.9A EP16701354A EP3247403A1 EP 3247403 A1 EP3247403 A1 EP 3247403A1 EP 16701354 A EP16701354 A EP 16701354A EP 3247403 A1 EP3247403 A1 EP 3247403A1
Authority
EP
European Patent Office
Prior art keywords
weight
composition
cellobiose
ingredient
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Withdrawn
Application number
EP16701354.9A
Other languages
German (de)
English (en)
Inventor
Timo Johannes Koch
Birgit KAUFMANN
Karl Ludovici
Sonja KUSS
Ralf JENNEBACH
Albrecht Schneider
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.)
Pfeifer and Langen GmbH and Co KG
Krueger GmbH and Co KG
Original Assignee
Pfeifer and Langen GmbH and Co KG
Krueger GmbH and Co KG
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 Pfeifer and Langen GmbH and Co KG, Krueger GmbH and Co KG filed Critical Pfeifer and Langen GmbH and Co KG
Publication of EP3247403A1 publication Critical patent/EP3247403A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1617—Organic compounds, e.g. phospholipids, fats
    • A61K9/1623—Sugars or sugar alcohols, e.g. lactose; Derivatives thereof; Homeopathic globules
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2004—Excipients; Inactive ingredients
    • A61K9/2013—Organic compounds, e.g. phospholipids, fats
    • A61K9/2018—Sugars, or sugar alcohols, e.g. lactose, mannitol; Derivatives thereof, e.g. polysorbates

Definitions

  • the invention relates to a composition intended for consumption or for consumption comprising cellobiose, wherein the content of cellobiose is at least 0.001 wt .-%, based on the total weight of the composition.
  • the invention further relates to a process for the preparation of such a composition and to the use thereof.
  • the cellobiose is in combination with alkalosis.
  • ingredients such as e.g. Flavors and colorings can be supplied to food continuously over long periods of consistent quality, without variations in the properties of the natural products used significantly affecting the properties of the food.
  • the ingredients used are able to compensate for such fluctuations, if necessary.
  • ingredients such as e.g. Flavors and colors are fragile and must be protected from heat, oxidation and light, as well as from reactions with other substances, to ensure adequate storage stability.
  • Well-suited and widely used methods for stabilizing such ingredients are extrusion technology, spray drying, freeze drying and spray encapsulation.
  • the powders obtained by spray-drying or spray-encapsulation are sometimes characterized by good storage stability and high retention, so that the release of the ingredient takes place in a controlled manner at the desired time.
  • Flavors are often volatile, such as limonene.
  • a solvent often water, is removed by evaporation, retaining the volatile ingredients, even if they are more volatile than the solvent. This is possible because during the spraying process only a portion of the volatile ingredients in the vapor phase passes until a semi-permeable crust has formed on the dried particles, which restrains the rest of the volatile ingredients therein (selective diffusion).
  • small particles or drops of the ingredients are trapped by an outer coating material.
  • an embedding of the ingredients in a homogeneous or heterogeneous matrix is possible. In both cases, you get a well manageable solid material in which the ingredient is stable and safe.
  • DE 10 2010 020640 AI relates to a feed or a feed additive containing: (i)> 25 wt .-% polysaccharides or cereals and / or (ii) ⁇ 35 wt .-% total protein and amino acids, characterized in that Cellobiose or where the feed or feed additive cellobiose is assigned as an additional feed component.
  • EP 0 316 254 A2 relates to a process for the preparation of jams, jams, jellies, cakes, pastries, creams, puddings, pancakes, donuts, frozen desserts, and their combination with dairy products such as yoghurt, ice cream, desserts. Solids are added to the end products to reduce calories: a) non-metabolized beta-oligo- and polysaccharides, such as cellobiose, gentiobiose, etc. b) enzymatic hydrolysates of cellulose or cellulose.
  • EP 1 930 012 A1 relates to a cellooligosaccharide composition containing as its main constituent at least one cellooligosaccharide selected from the group consisting of cellobiose, celiotriose, cetotetraose, cellopentaose and cellohexaose, which in powder form at an angle of repose of 60 ° or less has a mean L / D value of 3.0 or less and a bulk density of 0.80 g / ml or less.
  • US 2007/0014854 relates to granules which contain sparingly soluble active substances.
  • US 2014/221640 AI relates to an antitumor agent containing cellobiose as an active ingredient.
  • WO 2007/113856 relates to tablets which disintegrate in the mouth and contain calcium silicate.
  • WO 2012/030308 A2 relates to a pharmaceutical composition containing a carrier and one or more active agents for the treatment of respiratory diseases such as asthma and COPD.
  • WO 2012/046346 AI relates to a tea extract containing at least tannin, an amino acid and cellobiose, wherein cellobiose is contained in an amount of 0.8-10% by weight relative to the total solids content of the tea extract.
  • JP 2009 159908 A relates to a frozen dessert containing cellooligosaccharides.
  • the frozen dessert is low in calories and has a foam stability.
  • JP 2009 142187 A relates to low calorie sweets which are mixed with cellooligosaccharides.
  • JP 2009 125064 A relates to chocolate obtained by mixing cellooligosaccharide with a cocoa component.
  • JP 2009 185228 A relates to a low-calorie gelling agent and gel strength which contains a combination of cello-oligosaccharides with agar.
  • JP 2010 226995 A relates to frozen food and beverages containing 0.01 to 10 wt .-% cellooligosaccharide.
  • JP 2011 026411 A relates to a powder composition containing at least one component selected from a perfume, a pigment, and a functional substance and cellobiose.
  • the advantages can be multilayered and in particular arise during storage of the preparation.
  • Nutritional value e.g., dietetics, allergens; and or
  • ingredients for food, food supplement, gourmet or other food, feed or for pharmaceuticals in a form which have advantages over conventional formulations of the ingredients, for example in terms of storage stability and release.
  • oxidation-sensitive, light-sensitive or otherwise unstable ingredients can be provided in a storage-stable form.
  • cellobiose preferably in combination with alkalosis, in preparations which are intended for consumption or for consumption, can fulfill a number of functions, so that the preparations have advantages over conventional preparations.
  • cellobiose preferably in combination with alkalosis, optionally in combination with conventional carriers, which are used as encapsulating materials, a has positive influence on the properties of the ingredients.
  • shelf life or the storage stability of ingredients such as aromas, etc. by cellobiose, preferably in combination with alkalosis be significantly extended.
  • the sugar content of preparations can be reduced by replacing other sugars, for example sucrose or fructose, with cellobiose, preferably in combination with alkalose.
  • other sugars for example sucrose or fructose
  • cellobiose preferably in combination with alkalose.
  • calorie-reduced allergen-free preparations can be prepared, which may also be suitable for diabetics.
  • cellobiose preferably in combination with alkalosis, gives a beautiful tan in products which are heated, in particular by Maillard reaction, i. Reaction with amine compounds.
  • cellobiose preferably in combination with alkalosis, provides protection against fat oxidation, acts as a release agent in certain applications, but acts as a binder in other applications. Further advantages will be explained below in connection with specific aspects and embodiments of the invention.
  • a first aspect of the invention relates to a preferably solid, semi-solid or liquid composition which is intended for consumption or for consumption and cellobiose, preferably in combination with alkalosis, and optionally comprises one or more carriers, wherein the content of cellobiose , preferably in combination with alkalosis, is at least 0.001 wt%, more preferably at least 0.005 wt%, even more preferably at least 0.01 wt%, most preferably at least 0.05 wt%, and most preferably at least 0 , 1 wt .-%, each based on the total weight of the composition.
  • all amounts, weights and percentages which are directed to the invention preferred combination of cellobiose with alkalosis (preferably D-alkalosis), to the total amount of cellobiose and alkalosis, unless expressly defined otherwise.
  • the amounts, weights and percentages are directed to cellobiose as such, i. not on the preferred combination with alkalosis, they are only related to the amount of cellobiose, without it being important whether in addition possibly even alkalosis is present or not.
  • composition of the invention is intended for consumption or for consumption.
  • the composition of the invention is an intermediate and intended to be added to a product which is then intended to be consumed or ingested as such.
  • this product is preferably selected from (i) food, dietary supplement, pleasure or other foods; (ii) feed; and (iii) medicines.
  • the consumption or intake of the composition according to the invention then takes place in the course of consumption or intake of the product.
  • the composition according to the invention is marketed as such and / or intended as such for consumption or for consumption.
  • the composition of the invention is then in turn selected from (i) food, dietary supplement, pleasure or other foods; (ii) feed; and (iii) medicines.
  • composition according to the invention is a feed or an intermediate intended to be added to a feed, it is consumed by animals.
  • composition according to the invention is a food, dietary supplement, pleasure or other foodstuff or an intermediate product which is intended to be added to a foodstuff, dietary supplement, indulgence or other food, then so it is consumed or ingested by humans (children or adults).
  • composition according to the invention is a medicament or an intermediate intended to be added to a medicament, it is ingested by animals or humans (children or adults).
  • composition of the invention is intended for consumption or for consumption, it is physiologically acceptable and is usually subject to regulatory approval procedures.
  • the composition according to the invention is officially approved for marketing in the EU.
  • the composition of the invention is solid, semi-solid or liquid.
  • the composition of the invention is solid, it is preferably particulate, wherein it may be present as a loosely particulate composition (powder, granules, etc.) or as a compacted particulate composition (pellet, tablet, etc.).
  • the composition according to the invention comprises a large number of particles (particles), which preferably form a powder or granules.
  • the powder or granules are in solid form or as a suspension in a suitable liquid.
  • the composition according to the invention is semisolid, it is preferably pasty.
  • the composition according to the invention is liquid, it is preferably aqueous.
  • the composition according to the invention may comprise several phases, for example solid / liquid (for example suspensions) or liquid / liquid (for example emulsions).
  • the composition of the invention contains cellobiose, i. 4-0-ß-D-glucopyranosyl-D-glucose.
  • the cellobiose is present as such in the composition of the invention, i. the cellobiose is not chemically modified, for example with acid chlorides or other reagents that form covalent bonds with cellobiose.
  • the cellobiose is particulate in the composition of the invention.
  • the particle size distribution of cellobiose can be adjusted according to the invention.
  • the particulate cellobiose has a particle size distribution, after which 90% of the particles have a particle size in the range of 1.0 to 2.20 mm, or 0.5 to 1.25 mm, or 0.2 to 0.75 mm, or 0.2 to 0.50 mm, or 0 , 1 to 0.35 mm, or less than 0.1 mm, or less than 0.05 mm.
  • the mean particle size is in the range of less than 50 ⁇ , or less than 100 ⁇ , or less than 250 ⁇ , or in the range of 200 to 400 ⁇ , or in the range of 400 to 850 ⁇ .
  • the mean particle size (grain size) can be changed by crystallization or grinding and adjusted, for example by sieving, and standard methods can be determined, for example by laser diffractometry.
  • the average particle size (d50) is preferably at most 250 ⁇ , more preferably at most 200 ⁇ and more preferably less than 170 ⁇ . Particularly preferably, the average particle size (d50) in the range of 5 to 150 ⁇ , more preferably 10 to 100 ⁇ , more preferably 10 to 50 ⁇ and is particularly preferably 25 ⁇ 5 ⁇ .
  • the solid, semi-solid or liquid composition according to the invention preferably comprises
  • Ingredients according to the invention are basically any admixtures, which can be added to foods, dietary supplements, indulgence or other foods, feeds or medicines, in particular also adjuvants, supplements, additives and ingredients.
  • the ingredient is suitable for consumption by humans or animals and can in principle have very different properties.
  • the ingredient is Novel Food as defined in the Novel Food Regulation (EC No. 258/97 of the European Parliament and of the Council on Novel Foods and Novel Food Ingredients of 27 January 1997 (OJ No L 1997/43/1)).
  • the ingredient according to the invention is preferably a food ingredient within the meaning of Article 1 (2) f) of this Ordinance.
  • the ingredient is a processing aid within the meaning of the German Food, Commodities and Feed Code, in particular an enzyme or an enzyme preparation.
  • the ingredient in the composition according to the invention is suitable for altering foods, food supplements, indulgences or other foods, feeds or medicaments olfactorily and / or gustatory and / or visually.
  • the ingredient is preferably relatively less stable on storage, in particular volatile, susceptible to decomposition, sensitive to oxidation, photosensitive, and / or reactive in any other way.
  • the ingredient is selected from the group consisting of flavors, colors, nutrients, spices, sweeteners, sugar substitutes, enzymes, microorganisms (e.g., probiotic bacteria), pharmaceutical excipients, drugs, and mixtures thereof.
  • the ingredient is an aroma
  • flavors according to the invention preferably flavorings, natural flavorings, artificial flavorings, nature identical flavors, smoke flavors, smoke flavorings, aroma extracts, reaction flavors, thermally derived reaction flavors, flavor precursors, and mixtures thereof.
  • the term "flavor” in the context of the invention and according to Regulation (EC) No. 1334/2008 of 16.12.2008 includes any product as such is not intended to be consumed and added to foods to give them or change their particular odor and / or taste.
  • the terms "flavoring agent,” “natural flavoring agent”, “aroma extract”, “thermally obtained reaction flavoring agent”, “smoke flavoring agent” and “flavoring precursor” are preferably defined as in Regulation (EC) No. 1334/2008 of 16.12.2008 (Official Gazette European Union, L 354/34, 31.12.2008).
  • Flavors are products that are added to foods, dietary supplements, indulgence or other foods, feeds or medicines to give them a particular odor and / or flavor.
  • An aroma may include toothy flavorings, aroma extracts, thermally derived reaction flavors, smoke flavors, and flavor precursors.
  • any flavoring substances and mixtures thereof are suitable according to the invention.
  • Flavorings are chemically defined substances with aroma properties. Flavorings are chemically defined substances with taste-giving properties, which are used for the production of flavors. There are different natural, nature-identical and artificial flavorings.
  • Flavorings are often readily volatile and can preferably be divided chemically into hydrocarbons, alcohols, aldehydes, ketones, ethers, esters, terpenes, aromatics, phenols and / or pyrazines. Flavors can be hydrophilic or hydrophobic. Preferred flavors are hydrophobic, such as tooth-rich essential oils.
  • Natural flavorings are flavorings obtained by suitable physical, enzymatic or microbiological processes from plant, animal or microbiological sources used as such or prepared for human consumption by one or more conventional food preparation methods. Natural flavors are substances that occur naturally and have been detected in nature. Natural flavors are made with physical, enzymatic or Microbiological process from plant, animal or microbiological starting materials produced, for example by extraction and distillation.
  • Aroma extracts are obtained by physical, microbiological or enzymatic methods either from foods or from substances of plant, animal or microbiological origin, which are not food. Aroma extracts are often complex mixtures whose composition may vary depending on the raw materials used.
  • flavor extracts are non-flavored products derived from i) foods, by appropriate physical, enzymatic or microbiological processes, used as such or prepared for human consumption by one or more conventional food preparation processes, and / or or (ii) non-food substances of plant, animal or microbiological origin, by appropriate physical, enzymatic or microbiological processes, which substances are used as such or prepared by one or more conventional food preparation processes.
  • Reaction flavors are obtained by controlled heating of a mixture of various ingredients that do not necessarily have flavor properties themselves.
  • Toasted aromas are an example of reaction aromas.
  • thermally derived reaction flavors are products obtained by heating a mixture of various ingredients which are not necessarily flavored by themselves, at least one ingredient of which contains nitrogen (amino group) and another is a reducing sugar; suitable ingredients for the production of thermally obtained reaction flavors are: i) food and / or ii) starting materials other than food.
  • Smoke flavorings are made from smoke used in conventional food smoking processes. For this purpose, certain woods are burned under controlled conditions. The smoke is introduced into water, fractionated and purified. This condensates are obtained from which are produced using excipients smoke flavorings. In particular, smoke flavors are products obtained by fractionation and purification of fumed smoke resulting in primary smoke condensates, primary tar fractions and / or smoke flavors produced therefrom.
  • the ingredient in the composition of the invention is a fruit flavor (fruit flavor), which is preferably selected from the group consisting of forest fruits, elderberries, apples, pears, cherries, lemon, lime, Orange, grapefruit, cranberry, blueberry, cranberry, raspberry, strawberry, blackberry, gooseberry, currant, quince, banana, peach, tangerine, nectarine, fig, dates , Grape, kiwi, apricot, mirabelle, rosehip, mango, papaya, pineapple, pomelo, melon, sharon fruit, passion fruit, sloe, plum and plum flavor.
  • fruit flavor preferably selected from the group consisting of forest fruits, elderberries, apples, pears, cherries, lemon, lime, Orange, grapefruit, cranberry, blueberry, cranberry, raspberry, strawberry, blackberry, gooseberry, currant, quince, banana, peach, tangerine, nectarine, fig, dates , Grape, kiwi, apricot,
  • the ingredient in the composition of the invention is an aroma (eg, vegetable flavor, legume flavor, mushroom flavor, cereal flavor) which is preferably selected from the group consisting of cabbage, red cabbage, kale, lettuce, and spinach. , Tomato, pepper, cucumber, kohlrabi, parsnip, parsley root, zucchini, aubergine, fennel, carrot, carrot, pumpkin, broccoli, celery, radish, radish, mangetout -, okra, pea, bean, mushroom, porcini, chanterelle, potato, corn and rice flavor.
  • an aroma eg, vegetable flavor, legume flavor, mushroom flavor, cereal flavor
  • the ingredient in the composition of the invention is a dairy flavor preferably selected from the group consisting of cheese, cream cheese, yoghurt, quark, ricotta, butter and cream flavor.
  • the ingredient in the composition of the invention is an herbal flavor, which is preferably selected from the group consisting of woodruff, pimpinelle, savory, borage, sorrel, lovage, parsley, chive, Laurel, peppermint, tarragon, chamomile, chervil, basil, lavender, oregano, mint, sage, rosemary, thyme, marjoram and lemon balm.
  • an herbal flavor which is preferably selected from the group consisting of woodruff, pimpinelle, savory, borage, sorrel, lovage, parsley, chive, Laurel, peppermint, tarragon, chamomile, chervil, basil, lavender, oregano, mint, sage, rosemary, thyme, marjoram and lemon balm.
  • the ingredient in the composition of the invention is a flower flavor, which is preferably selected from the group consisting of lavender, rose, violet, oleander, jasmine, lily and lily of the valley aroma.
  • the ingredient in the composition of the present invention is a fancy flavor or flavor of a food imitation selected, for example, from the group consisting of tutti frutti, cookie, tiramisu, marzipan and bubblegum flavor.
  • the ingredient in the composition of the invention is a spice flavor, which is preferably selected from the group consisting of vanilla, cinnamon, anise, star anise, caper, garlic, paprika, juniper berry, Onion, allspice, caraway, poppy seed, cumin, pepper, nutmeg, clove, saffron, cardamom and chiliaroma.
  • a spice flavor which is preferably selected from the group consisting of vanilla, cinnamon, anise, star anise, caper, garlic, paprika, juniper berry, Onion, allspice, caraway, poppy seed, cumin, pepper, nutmeg, clove, saffron, cardamom and chiliaroma.
  • the ingredient in the composition of the invention is a nut fruit flavor, which is preferably selected from the group consisting of pine nut, pistachio, sesame, almond, cashew nut, hazelnut, walnut, coconut, Macadamia nut, pecan nut, brazil nut and peanut flavor.
  • the ingredient in the composition of the invention is a tea flavor, which is preferably selected from the group consisting of green tea, black tea, Roibusch, Matetee-, Mallow blossom, Linden blossom, and Kombuchaaroma.
  • the ingredient in the composition of the invention is a caramel, honey, coffee, cappuccino, cocoa, nougat or chocolate flavor.
  • the ingredient is a dye, preferably a food dye.
  • Food colors are food ingredients or coloring foods that are commonly used to make foods look better and to satisfy consumer color expectations. You can also compensate for processing-related color losses.
  • the ingredient is a dye from the group consisting of Allra red AC, aluminum, amaranth, anthocyanins, azorubin, betanine, brown FK, Braun HT, Brilliant Blue FCF, Brillant Black BN, calcium carbonate, canthaxanthin, carotene (annatto (norbixin) , Capsanthin, lycopene, 8'-apo- ⁇ -caroten-8'-al, ethyl-8'-apo- ⁇ -caroten-8'-oat), quinoline yellow, chlorophyll, cochineal red A, curcumin, iron oxide, erythrosine, yellow-orange S, Gold, Green S, Indigotin, Koschenille, Copper-containing complexes of Chlorophylls and Chlorophylline, Lactoflavin, Litholrubin BK, Lutein, Patent Blue V, Biochar, Riboflavin (Vitamin B2), Riboflavin-5
  • Preferred ingredients are also naturally colored ingredients which are approved for use in foods, e.g. Paprika, sweet potato powder, etc.
  • the ingredient is a nutrient.
  • Nutrients are various organic and inorganic substances that are taken up by living beings for their life support and processed in the metabolism. According to the invention, nutrients include carbohydrates, fats, oils, fatty acids, proteins, vitamins, minerals, vegetable materials and herbal preparations.
  • Preferred oils are vegetable oils, which are preferably selected from the group consisting of rapeseed oil, sunflower oil, linseed oil, palm oil, olive oil, coconut oil and peanut oil.
  • Preferred fats are animal fats, which are preferably selected from the group consisting of whales of whales and seals, tallow of cattle and sheep, lard of pigs and geese, butter and concentrated lard, fat of fatty fish such as herring, sardine and anchovy, salmon, mackerel , or eel.
  • oils and fats also comprise oleoresins, which are preferably selected from the group consisting of paprika oleoresin, capsicum oleoresin, pepper oleoresin (black, white, green), turmeric, nutmeg, mace, cardamom, Coriander and ginger.
  • Fatty acids preferably include saturated and unsaturated fatty acids, with ⁇ -3 fatty acids being particularly preferred.
  • Preferred vitamins are selected from the group consisting of vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (Pyridoxine), Vitamin B7 (Biotin), Vitamin B9 (Folic Acid), Vitamin B12 (Cobalamin), Vitamin C (Ascorbic Acid), Vitamin D (Ergo- / Cholecalciferol), Vitamin E (Tocopherol) and Vitamin K (Phylloquinone).
  • Preferred minerals include lot elements and trace elements.
  • Preferred minerals are compounds, in particular inorganic salts of calcium, chlorine, potassium, magnesium, phosphorus, sulfur, sodium, chromium, cobalt, iron, fluorine, iodine, copper, manganese, molybdenum, selenium, silicon, vanadium, zinc, arsenic, boron , Rubidium and tin.
  • Preferred vegetable materials and herbal preparations are those ingredients which are commonly referred to in the English language as "botanicals". These are obtained as derived preparations from plants, algae, fungi or lichens. Examples are plant extracts and include preparations derived from garlic, echinacea, ginkgo biloba, ginseng, harpagpphytum, kava, St. John's wort, green tea, valerian, Missouri grapes, artichokes, hawthorn, burdock, birch, alder thorn, blackcurrant, blessed thistle, Fucus, Hamamelis, Horse Chestnut, Melissa, Orthosiphon, Passiflora, Dandelion, Horsetail, Meadowsweet, Sage, or Spirulina.
  • the ingredient is a spice, spice mixture or seasoning.
  • Preferred spices, spice blends or seasonings are selected from
  • inorganic materials e.g. Saline
  • Plants or parts of plants, fresh, dried or processed e.g. Culinary herbs, bay leaves;
  • Flowers or flower parts e.g. Saffron, cloves, capers;
  • Bark ground, e.g. Cinnamon
  • Plant roots or rhizomes e.g. Onions, garlic, ginger, horseradish;
  • Fruits or seeds of the plants e.g. Nutmeg, pepper, paprika, juniper berries, vanilla, caraway, anise, cocoa;
  • animal substances e.g. Honey, lard, butter, meat extract, dried fish, anchovies (anchovies), shrimp paste; and
  • Spice preparations e.g. Mustard, curry powder, chutney, wasabi.
  • the ingredient is 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, stevioside, thaumatin, alitame, Brazzein, Dulcin, 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 ingredient in the composition of the invention is a prebiotic.
  • the ingredient in the composition of the invention is alkalosis, preferably D-allulose (D-Psicose).
  • the ingredient is a pharmaceutical excipient, preferably selected from the group consisting of fillers, binders, lubricants, lubricants, flow regulators, mold release agents, emulsifiers, gelling agents, wrapping agents, disintegrants, antioxidants, preservatives, humectants, sweeteners, and Flavoring agents.
  • the ingredient is a drug, i. a pharmacologically active substance.
  • the drug is for oral administration.
  • the composition according to the invention contains one or more carriers.
  • Many ingredients such as Flavorings are already very effective in low dosage. They are therefore difficult to process in concentrated form. Therefore, according to the invention, preferably diluents are used for excipients which are preferably mixed with the ingredients and the cellobiose.
  • the carrier together with the cellobiose forms a matrix in which the ingredient is embedded.
  • Suitable supports according to the invention are in principle all conventionally used excipients.
  • the carrier is selected from the group consisting of monosaccharides, disaccharides, trisaccharides, other oligosaccharides, polysaccharides, hydrocolloids, polyols, waxes, paraffins, fats, oils and mixtures thereof.
  • polysaccharides also include their derivatives and are preferably selected from the group consisting of starches (in particular selected from hydrolyzed starches and modified starches), maltodextrins, corn syrup, cyclodextrins, xanthine, curdan, cellulose, cellulose esters, cellulose ethers, gum arabic, tragacanth , Karaya, Ghatti, agar, gum acacia, alginates, carrageenans, fucellan, psyllium and sodium alginate.
  • Preferred cellulose ethers include methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose and carboxymethylcellulose.
  • a mixture of two carriers which is particularly preferred according to the invention comprises starch and maltodextrin.
  • the relative weight ratio cellobiose: ingredient, preferably allulose is in the range of 1000: 1 to 1: 1000, more preferably 500: 1 to 1: 500, even more preferably 100: 1 to 1: 100, most preferably 50: 1 to 1:50, most preferably 20: 1 to 1:20, and most preferably 10: 1 to 1:10.
  • the content of cellobiose ranges from 0.01 to 99.99 wt.%, more preferably 0.1 to 80 wt.%, even more preferably 0.2 to 60 wt.%, most preferably 0.5 to 50 Wt .-%, and particularly from 1.0 to 25 wt .-%, each based on the total weight of the composition; and or
  • the content of ingredient preferably allulose, in the range of 0.01 to 99.99 wt.%, more preferably 0.1 to 80 wt.%, even more preferably 0.2 to 60 wt.%, most preferably 0 From 5 to 50% by weight, and more preferably from 1.0 to 25% by weight, based in each case on the total weight of the composition; and or
  • the content of carrier ranges from 0 to 99.98 wt.%, more preferably 0.1 to 95 wt.%, even more preferably 0.2 to 90 wt.%, most preferably 0.5 to 85 wt. -%, and in particular from 1.0 to 80 wt .-%, each based on the total weight of the composition.
  • the content of cellobiose is at least 0.1% by weight, more preferably at least 0.5% by weight, even more preferably at least 1.0% by weight, most preferably at least 2 , 5 wt .-%, and in particular at least 5.0 wt .-%, each based on the total weight of the composition.
  • the content of cellobiose, preferably in combination with allulose is 40 ⁇ 15% by weight, more preferably 35 ⁇ 10% by weight, or 40 ⁇ 10% by weight, or 45 ⁇ 10% by weight. %.
  • the content of cellobiose, preferably in combination with allulose is 60 ⁇ 15% by weight, more preferably 65 ⁇ 10% by weight, or 60 ⁇ 10% by weight, or 65 ⁇ 10% by weight. %.
  • the content of cellobiose, preferably in combination with allulose is 80 ⁇ 15% by weight, more preferably 85 ⁇ 10% by weight, or 80 ⁇ 10% by weight, or 85 ⁇ 10% by weight. ,
  • the content of sucrose in the composition according to the invention is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, particularly preferably at most 20% by weight, most preferably at most 10 Wt .-%, and particularly preferably at most 5% by weight, each based on the total weight of the composition.
  • the composition according to the invention contains at most 1% by weight of sucrose, especially no sucrose at all.
  • the composition according to the invention in addition to cellobiose, preferably in combination with allulose, contains no mono-, di- or oligosaccharides at all. In a preferred embodiment, in addition to cellobiose, preferably in combination with allulose, the composition according to the invention additionally contains allulose, in particular D-allulose, but preferably no additional mono-, di- or oligosaccharides.
  • composition according to the invention preferably contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • composition according to the invention contains maltodextrin and optionally also starch.
  • the particles of the composition preferably have an average particle diameter in the range of 100 nm to 1.0 mm, more preferably in the range of 10 ⁇ m to 1.0 mm and in particular in the range of 100 ⁇ m to 500 ⁇ .
  • Suitable methods for determining the mean particle diameter are known to a person skilled in the art. The determination is preferably carried out with the aid of lasers according to the Malvern method.
  • the average particle diameter is at least 2.50 ⁇ , more preferably at least 5 ⁇ , more preferably at least 10 ⁇ , most preferably at least 25 ⁇ , and in particular at least 50 ⁇ .
  • the particle diameter is at most 5.0 mm, more preferably at most 2.5 mm, even more preferably at most 1.0 mm, most preferably at most 750 ⁇ , and in particular at most 500 ⁇ .
  • At most 50% by weight, more preferably at most 40% by weight, still more preferably at most 30% by weight, most preferably at most 20% by weight, and most preferably at most 10% by weight of Particle has a particle diameter that deviates by more than 50% of the average particle diameter up or down.
  • composition according to the invention is particulate, in a preferred embodiment the particles of the composition are coated with a coating material.
  • the coating material may be different or identical to the carrier.
  • the coating material is selected from the group consisting of polysaccharides, HydrokoUoiden, polyols, waxes, paraffins, fats, oils and mixtures thereof.
  • the content of the coating agent is in the range of 0 to 99.98% by weight, more preferably 0.1 to 95% by weight, still more preferably 0.2 to 90% by weight, on most preferably 0.5 to 85 wt .-%, and in particular from 1.0 to 80 wt .-%, each based on the total weight of the composition.
  • Another aspect of the invention relates to a process for the preparation of the above-described composition according to the invention, comprising the bringing together of
  • an ingredient other than cellobiose for a food, food supplement, luxury or other food, feed or medicine such as
  • the cellobiose, the ingredient and optionally the carrier are preferably at least moistened with a solvent and then dried.
  • a starting suspension can be used, which has about 40% o dry substance.
  • the solvents used are preferably aqueous solvents, such as pure water.
  • the drying is preferably carried out by spray drying, freeze drying or fluidized bed drying or extrusion. Suitable methods and conditions are known to a person skilled in the art.
  • the method according to the invention comprises the steps:
  • step (a) forming a particulate core containing at least a portion of the ingredient and at least a portion of the cellobiose; and (b) coating the particulate core obtained in step (a) with a coating agent.
  • step (b) takes place by a fluidized bed process or by extrusion. Suitable methods and conditions are known to a person skilled in the art. Steps (a) and (b) can be carried out according to the invention successively or simultaneously.
  • Another aspect of the invention relates to a solid, semi-solid or liquid composition obtainable by the process of the invention described above.
  • composition according to the invention may be present in solid form, for example in the form of a powder, granules or in the form of microcapsules.
  • Cellobiose, ingredient and optionally carrier can be distributed homogeneously over the individual particles.
  • the particles are adapted to include an inner region (core) and an outer region (sheath or coating), the outer region substantially completely surrounding the inner region.
  • the morphology and / or chemical composition of the inner region is different from the morphology and / or chemical composition of the outer region.
  • the relative content of ingredient in the inner region is greater than in the outer region, wherein the outer region may possibly even contain no ingredient.
  • such a preferred structure of the particles can be obtained in different ways.
  • the inner region (core) is first produced in a first process step and then subsequently surrounded with the outer region (coating) in a second process step.
  • Suitable processes are known to a person skilled in the art, wherein the coating is preferably carried out by a fluidized bed process.
  • inner region (core) and outer region (shell) are produced simultaneously in a common process step.
  • this common process step comprises drying, ie the removal of at least part of a solvent present. Suitable processes are known to a person skilled in the art, wherein the drying preferably takes place by freeze drying, spray drying or fluidized bed drying and extrusion.
  • part of the optionally volatile ingredient may be allowed to pass into the vapor phase together with the solvent until a semipermeable crust has formed on the dried-on particles, forming the remainder the possibly volatile ingredient in it withholds.
  • This crust then contains at most small amounts of ingredient as an outer region, whereas the core surrounded by the crust comprises, as the inner region, the majority of the ingredient contained in the respective particle.
  • Microcapsules are particularly preferred according to the invention, wherein preferably at least a portion of the ingredient and at least a portion of the cellobiose are microencapsulated in the particles.
  • the inventive microencapsulation of the ingredients preferably leads to a longer shelf life, a lower need for ingredient, a higher customer acceptance by improved sensory properties and / or better handling. Due to the microencapsulation, further processing can also be improved. In addition to reducing negative effects, it may be desirable to deliberately alter certain product characteristics, such as e.g. the flow properties of powders.
  • Another aspect of the invention relates to a food, dietary supplement, pleasure or other food, a feed or a medicament containing the above-described inventive composition or the above-described, obtainable by the process according to the invention composition, wherein in one preferred embodiment is cellobiose in combination with alkalosis.
  • Examples of foods, dietary supplements, indulgence or other foods, feeds or medicaments according to the invention include instant products, convenience food products, bakery products, snacks (chips, flips, crackers, pretzel sticks, nuts, popcorn, etc.) and flavored Foods and intermediates in their production.
  • particularly preferred convenience food products comprise
  • the content is preferably
  • the feed or the pharmaceutical at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0.01% by weight, most preferably at least 0.05 Wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the food, dietary supplement, pleasure or other food, the feed or the drug; or 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0.5 wt%, 3.0 ⁇ 2.5 wt%, 3 , 0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5 wt%, 5.0 ⁇ 2 , 5% by weight, 5.0 ⁇ 1.5% by weight
  • the feed or the drug at least 0.001 wt .-%, more preferably at least 0.005 wt .-%, more preferably at least 0.01 wt .-%, most preferably at least 0.05% by weight, and more preferably at least 0.1% by weight, based in each case on the total weight of the food, dietary supplement, pleasure or other food, feed or medicament; or 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0.5 wt%, 3.0 ⁇ 2.5 wt%, 3 , 0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5 wt%, 5.0 ⁇ 2 , 5% by weight,
  • the feed or the drug at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0.01% by weight, most preferably at least 0.05% by weight, and more preferably at least 0.1% by weight, based in each case on the total weight of the food, dietary supplement, pleasure or other food, feed or medicament; or 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0.5 wt%, 3.0 ⁇ 2.5 wt%, 3 , 0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5 wt%, 5.0 ⁇ 2 , 5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇
  • the content of sucrose in the food, food supplement, food or other food, feed or medicine according to the invention is at most 99.999% by weight, more preferably at most 90% by weight or at most 80 Wt .-%, more preferably at most 70 wt .-% or at most 60 wt .-%, particularly preferably at most 50 wt .-% or at most 40 wt .-%, most preferably at most 30 wt .-% or at most 20 wt.
  • the food, food supplement, food or other food, feed or medicament according to the invention contains at most 1% by weight of sucrose, in particular no sucrose at all.
  • the inventive food, dietary supplement, pleasure or other food, feed or drug in addition to cellobiose, preferably in combination with allulose contains no mono-, di- or oligosaccharides.
  • composition according to the invention or the food, nutritional supplement, pleasure or other food, feed or medicament according to the invention is selected from the group consisting of pharmaceutical compositions, tabletop sweeteners, instant products, convenience food products, baked goods , Sweets, fruit preparations, snacks, and flavored foods
  • composition according to the invention or the foodstuffs, dietary supplements, luxury foods or other foods, feedstuffs or medicaments according to the invention are a sweetener.
  • the confectionery is solid, semi-solid or liquid.
  • the confectionery of the invention comprises cellobiose, preferably in combination with allulose, wherein the content of cellobiose, preferably in combination with allulose, is at least 0.001% by weight, more preferably at least 0.005% by weight, more preferably at least 0.01% by weight .-%, most preferably at least 0.05 wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the confectionery product.
  • the content of cellobiose, preferably in combination with allulose, in the confectionery according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 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.
  • the content of cellobiose, preferably in combination with alkalose, in the confectionery according to the invention is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight.
  • Confectionery preferred according to the present invention includes confectionery such as pralines, liquid filled chocolates, candy, chewy candy, toffees, marshmallows, cotton candy, lokum and halva, cocoa products such as chocolate, sugar preserved fruits such as jam, jam, jelly and candied fruit, gummy bears and other fruit gums, nuts based specialties such as nougat and marzipan, as well as ice cream.
  • the sugar content of confectionery can be reduced by adding other sugars, e.g. Fructose, by cellobiose, preferably in combination with alkalose.
  • Fructose e.g. Fructose
  • cellobiose preferably in combination with alkalose, provides protection against fat oxidation and also acts as a release agent in certain applications, e.g. in chewy candy or marshmallows.
  • the total content of all carbohydrates which are present in the confectionery besides cellobiose, preferably in combination with alkalose, is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, more preferably at most 20% by weight, most preferably at most 10% by weight and in particular at most 5% by weight, based in each case on the total weight of the confectionery product.
  • the confectionery is lactose-free.
  • cellobiose in particular in liquid praline fillings, cellobiose, preferably in combination with alkalose, leads to a reduction in the content of the remaining carbohydrates and, in the case of an exchange of fructose by cellobiose, preferably in combination with alkalose, for the avoidance of allergens for consumers fructose intolerance.
  • the content of fructose in the confectionery is at most 5 wt .-%, more preferably at most 1 wt .-%, more preferably at most 0.1 wt .-%, each based on the total weight of the confectionery.
  • cellobiose preferably in combination with alkalose, can be used instead of hydrophobized dextrose and acts as a release agent.
  • the content of dextrose, preferably hydrophobized dextrose in the sweet is at most 5 wt .-%, more preferably at most 1 wt .-%, more preferably at most 0.1 wt .-%, each based on the total weight of the confectionery product.
  • the invention thus also relates to the use of cellobiose, preferably in combination with alkalosis, as (i) release agent, (ii) sugar substitute and / or (iii) for reducing or suppressing the oxidation of fats, preferably in confectionery.
  • the fats are preferably contained in a confectionery.
  • composition according to the invention or the food, nutritional supplement, luxury food or other food, feedstuff or medicament according to the invention is a tabletop sweetener.
  • tabletop sweetener is understood to mean a liquid or solid composition which can be used instead of sugar, in particular instead of sucrose, in particular in order to reduce the caloric content of the food, dietary supplement, pleasure or other food sweetened therewith compared to the corresponding sweetening with the help of other carbohydrates, in particular sucrose.
  • Tabletop Sweetener are very different and include the sweetening of hot drinks (tea, coffee, etc.), sweetening dough before baking, sweetening pastries after baking, etc.
  • the liquid is preferably provided in containers, from which the liquid can be removed by drops and metered.
  • the tabletop sweetener is solid, it may be used as a particulate composition, e.g. in the form of a free-flowing powder or granule, or as a compacted particulate composition, e.g. in the form of sweetener tablets.
  • cellobiose preferably in combination with alkalosis, improves the sensory properties, in particular does not have a negative effect on the sensory properties.
  • cellobiose preferably in combination with alkalosis, it is possible to produce tabletop sweeteners according to the invention which are allergen-free.
  • the tabletop sweetener according to the invention is preferably lactose-free.
  • the tabletop sweetener according to the invention comprises cellobiose, preferably in combination with alkalosis, the content of cellobiose, preferably in combination with alkalose, being at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0, 01 wt .-%, most preferably at least 0.05 wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the tabletop Sweeteners.
  • the content of cellobiose, preferably in combination with alkalosis, in the tabletop sweetener according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 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.
  • the content of cellobiose, preferably in combination with alkalosis, in the tabletop sweetener according to the invention is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25 Wt .-%, 30 ⁇ 15 wt .-%, 30 ⁇ 5 wt .-%, 40 ⁇ 35 wt .-%, 40 ⁇ 25 wt .-%, 40 ⁇ 15 wt .-%, 40 ⁇ 5 wt.
  • the tabletop sweetener according to the invention preferably contains a sweetener component, more preferably sweeteners and / or sugar substitutes.
  • Preferred sweeteners are selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, monellin, pentadine, curculin, miraculin , Osladin, Perillartin, Stevia, and their mixtures.
  • Preferred sugar substitutes are selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • the tabletop sweetener according to the invention contains, in addition to cellobiose, preferably in combination with alkalosis, two different sweeteners, or two different sugar substitutes, or a sweetener and a sugar substitute.
  • the content of the sweetener component in the tabletop sweetener according to the invention depends in particular on its sweetening power.
  • the content of the sweetener component is in the range of 0.01 to 80% by weight, more preferably 0.1 to 60% by weight, based in each case on the total weight of the tabletop sweetener.
  • the content of the sweetener component in the tabletop sweetener according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight.
  • % 3.0 ⁇ 2.5% by weight, 3.0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5 wt%, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5, 0 ⁇ 3.5 wt .-%, 5.0 ⁇ 2.5 wt .-%, 5.0 ⁇ 1.5 wt .-%, or 5.0 ⁇ 0.5 wt .-%, each based on the total weight of the tabletop sweetener.
  • the content of the sweetener component in the tabletop sweetener according to the invention is 10 ⁇ 5 wt%, 20 ⁇ 15 wt%, 20 ⁇ 5 wt%, 30 ⁇ 25 wt%, 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 %
  • 50 ⁇ 35% by weight 50 ⁇ 25% by weight, 50 ⁇ 15% by weight, 50 ⁇ 5% by weight, 60 ⁇ 35% by weight, 60 ⁇ 25% by weight.
  • cellobiose preferably in combination with alkalosis
  • the tabletop sweetener is provided in the form of sweetener tablets
  • the cellobiose preferably in combination with alkalose
  • Other benefits of cellobiose, preferably in combination with alkalosis may result as a dosing aid or prebiotic.
  • the invention also relates to foods, dietary supplements, indulgence or other foods, feeds or medicaments comprising the tabletop sweetener according to the invention.
  • the composition according to the invention or the food, nutritional supplement, luxury food or other food, feed or medicament according to the invention is a pharmaceutical composition, a pharmaceutical dosage form (pharmaceutical product) or a pharmaceutical excipient ,
  • cellobiose preferably in combination with alkalosis, can fulfill different functions:
  • cellobiose preferably in combination with alkalose, is suitable as such as a filler and / or compacting assistant and / or release agent;
  • cellobiose preferably in combination with alkalosis, may stabilize other pharmaceutical excipients or ingredients;
  • Cellobiose preferably in combination with alkalosis, can stabilize drugs (pharmacologically active substances).
  • composition according to the invention or the food, nutritional supplement, pleasure or other food, feed or medicament according to the invention is a pharmaceutical composition or dosage form which is described in more detail below:
  • the pharmaceutical composition or dosage form according to the invention may be solid, semi-solid or liquid.
  • Solid pharmaceutical compositions or dosage forms of the invention include e.g. Powders, tablets, dragees, capsules, sachets, suppositories, effervescent tablets, etc.
  • Liquid pharmaceutical compositions or dosage forms of the invention include e.g. Infusion solutions, injection solutions, juice preparations, tinctures etc.
  • Semi-solid pharmaceutical compositions or dosage forms of the invention include e.g. Ointments and creams.
  • the pharmaceutical composition or dosage form according to the invention is in the form of an effervescent tablet.
  • the effervescent tablet preferably comprises an effervescent supplement which is suitable for producing an effervescent when the effervescent tablet is brought into contact with an aqueous medium.
  • Effectivevescent additive in the sense of the description preferably means the combination of one or more acids with one or more bases, which react with one another when dissolving or dispersing the formulation and thus accelerate the physical decomposition of the effervescent tablet according to the invention by gas bubble formation.
  • the effervescent tablet according to the invention preferably contains a crystalline or partially crystalline, water-soluble acid and a crystalline or partially crystalline, water-soluble salt of carbonic acid (bicarbonate or carbonate), which in a dry powder mixture has virtually no reaction with one another received.
  • the acid-base reaction occurs only when the effervescent tablet dissolves in an aqueous liquid.
  • the acid preferably causes a shift to a pH ⁇ 6.5, whereby C0 2 is expelled from the salt of carbonic acid to form gas bubbles.
  • acids are preferably water-soluble, crystalline mono- or dicarboxylic acids, such as citric acid, malic acid, tartaric acid, adipic acid, fumaric acid, glutaric acid, ascorbic acid, succinic acid, malonic acid and / or maleic acid, more preferably citric acid.
  • Acid salts of mono-, di- or tricarboxylic acids such as, for example, monosodium citrate, disodium citrate, sodium fumarate or potassium tartrate, can also be present.
  • the bases used are preferably basic (alkaline) alkali metal bicarbonates and / or (alkaline) alkali metal carbonates.
  • the suffix "(hydrogen) carbonate” means “hydrogencarbonate” or “carbonate”.
  • the prefix "(earth) alkali” means "alkaline earth” or "alkali”.
  • cellobiose has only low hygroscopicity and is therefore particularly suitable for effervescent tablets.
  • Effervescent tablets are particularly susceptible to moisture, since even traces of water can initiate an autocatalytic decomposition.
  • the possibly low hygroscopicity of cellobiose therefore proves to be particularly advantageous for effervescent tablets.
  • composition or dosage form according to the invention may be for systemic (oral, peritoneal, transdermal, by injection or infusion, etc.), topical or local administration.
  • the pharmaceutical composition or dosage form according to the invention comprises cellobiose, preferably in combination with alkalosis, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, more preferably at least 0.005% by weight, more preferably at least 0 , 01 wt .-%, most preferably at least 0.05 wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the pharmaceutical composition or dosage form.
  • the content of cellobiose, preferably in combination with allulose, in the pharmaceutical composition or dosage form according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight, 3.0 ⁇ 2.5% by weight, 3.0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3, 5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5% by weight, 4.0 ⁇ 0.5% by weight, 5.0 ⁇ 4.5% by weight %, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇ 0.5% by weight.
  • the content of cellobiose, preferably in combination with allulose, in the pharmaceutical composition or dosage form according to the invention is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25 Wt .-%, 30 ⁇ 15 wt .-%, 30 ⁇ 5 wt .-%, 40 ⁇ 35 wt .-%, 40 ⁇ 25 wt .-%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt.
  • % 50 ⁇ 45% by weight, 50 ⁇ 35% by weight, 50 ⁇ 25% by weight, 50 ⁇ 15% by weight, 50 ⁇ 5% by weight, 60 ⁇ 35% by weight %, 60 ⁇ 25 wt%, 60 ⁇ 15 wt%, 60 ⁇ 5 wt%, 70 ⁇ 25 wt%, 70 ⁇ 15 wt%, or 70 ⁇ 5 wt% , in each case based on the total weight of the pharmaceutical composition or dosage form.
  • cellobiose preferably in combination with alkalosis, in pharmaceutical compositions or dosage forms as an excipient, preferably as a pharmaceutical excipient, more preferably as a filler and / or Kompaktierzkar and / or as a release agent and / or as a disintegrant can.
  • cellobiose preferably in combination with alkalosis, can stabilize oxidation-sensitive substances (auxiliaries, active substances) against oxidative degradation and, if appropriate, be used for encapsulating such substances which are sensitive to oxidation.
  • Exemplary properties of cellobiose include good flowability of the blends (flow control agents), good compressibility, good tablet hardness, high tablet abrasion resistance, low hygroscopicity, good solubility and good disintegration properties.
  • tablets such as e.g. Sweetened tablets or film-coated tablets Crosslinked Sodium Carboxymethylcellulose (E468) or Crosspovidone (E1202).
  • E468 Crosslinked Sodium Carboxymethylcellulose
  • E1202 Crosspovidone
  • These disintegrators cause the disintegration of the tablets by a volume expansion on contact with water. Tabletting experiments have shown that when using cellobiose, the use of these disintegrating agents can either be dispensed with completely or their amount can be drastically reduced. The disintegration times of the tablets are still in the same range as in formulations with conventional excipients and conventional disintegrants. Since the amount of disintegrants that can be used in the formulations is limited in foods, including dietary supplements, the difficulty of using cellobiose according to the invention in difficult formulations that are prone to delayed disintegration is new.
  • the pharmaceutical composition or dosage form according to the invention is lactose-free and / or allergen-free and / or suitable for diabetics.
  • composition according to the invention preferably contains no disintegrant.
  • the composition of the invention was prepared by direct compression. In a preferred embodiment, the composition of the invention was prepared by granulation, preferably by wet granulation or dry granulation.
  • the composition of the invention is monolithic.
  • the composition according to the invention has a total weight in the range of 10 mg to 15 g, more preferably a total weight in the range of 20 mg to 1.5 g or in the range of 1.5 g to 10 g.
  • the composition according to the invention contains no calcium silicate.
  • composition according to the invention is intended for peroral administration, i. it decomposes when used as intended only in the digestive tract and not in the mouth or throat.
  • a further aspect of the invention relates to a process for preparing a composition according to the invention described above, which is preferably solid and compacted, comprising the steps:
  • step (b) pressing, preferably directly compressing the mixture obtained in step (a);
  • step (c) optionally film coating the compact obtained in step (b).
  • the process is carried out without wet granulation, preferably without granulation.
  • the cellobiose is used in step (a) in the form of a granulate or between steps (a) and (b), the granulation of the mixture prepared in step (a), preferably as dry granulation.
  • Another aspect of the invention relates to a solid compacted composition obtainable by the method of the invention described above.
  • the composition according to the invention or the food, dietary supplement, pleasure or other food, feed or medicament according to the invention is a fruit preparation which is preferably preserved with sugar.
  • the fruit preparation is selected from jam (for example jam 1: 1, jam 2: 1, jam 3: 1), jam, jelly and fruit spread.
  • the fruit preparation comprises one or more fruits or extracts of these fruits selected from the group consisting of forest fruit, elderberry, apple, pear, cherry, lemon, lime, orange, grapefruit, cranberry, blueberry, cranberry, raspberry, Strawberry, blackberry, gooseberry, currant, quince, banana, peach, mandarin, nectarine, fig, date, grape, kiwi, apricot, Mirabelle, Rosehip, Mango, Papaya, Pineapple, Pomelo, Melon, Sharon fruit, Passion fruit, Blackthorn, Plum and Plum.
  • these fruits selected from the group consisting of forest fruit, elderberry, apple, pear, cherry, lemon, lime, orange, grapefruit, cranberry, blueberry, cranberry, raspberry, Strawberry, blackberry, gooseberry, currant, quince, banana, peach, mandarin, nectarine, fig, date, grape, kiwi, apricot, Mirabelle, Rosehip, Mango, Papaya, Pineapple, Po
  • the fruit preparation according to the invention comprises cellobiose, preferably in combination with alkalose, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0.01% by weight .-%, most preferably at least 0.05 wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the fruit preparation.
  • the content of cellobiose, preferably in combination with alkalosis, in the fruit preparation according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 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.
  • the content of cellobiose, preferably in combination with alkalosis, in the fruit preparation according to the invention is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight.
  • the sugar content of fruit preparations can be reduced by replacing other sugars, in particular sucrose, by cellobiose, preferably in combination with alkalose.
  • the Frucktzuritch invention have improved sensoriscke Eigensckaften. This has a particularly effect on a less sweet Geseckmacksein réelle and / or a frucktigeren Geseckmacksein réelle and / or an improved Mundge Stahlkl.
  • Experimental evidence suggests that cellobiose, preferably in combination with alkalosis, improves the texture by a different gelling effect.
  • the shelf life of the preparation of the preparation is improved by cellobiose, preferably in combination with alkalosis, and the content of dry matter is reduced.
  • cellobiose preferably in combination with alkalosis
  • Other benefits of cellobiose, preferably in combination with alkalosis, may result in being a prebiotic.
  • the amount of sucrose in the printing composition is at least 50% by weight, more preferably at least 40% by weight, more preferably at least 30% by weight, most preferably at least 20% by weight, most preferably at least 10% by weight %, and particularly preferably at least 5% by weight, in each case based on the total amount of the pressed preparation.
  • the pressure preparation mekr sucrose decalcifies as cellobiose.
  • the amount of cellobiose in the formulation is at least 50% by weight, more preferably at least 40% by weight, more preferably at least 30%, most preferably at least 25%, most preferably at least 22%, 5 wt .-%, and particularly preferably at least 20 wt .-%, each based on the Automatgewickt of cellobiose and sucrose in the Frucktzurung.
  • the content of cellobiose in the fruit preparation is at least 5.0 wt .-%, more preferably at least 7.5 wt .-%, even more preferably at least 10 wt .-%, particularly preferably at least 15 wt .-%, am most preferably at least 17.5% by weight, and most preferably at least 20% by weight, based in each case on the total weight of cellobiose and sucrose in the fruit preparation.
  • the content of sucrose in the fruit preparation is at most 95% by weight, more preferably at most 92.5% by weight, even more preferably at most 90% by weight, particularly preferably at most 85% by weight, most preferably at most 82.5 wt .-%, and particularly preferably at most 80 wt .-%, each based on the total weight of cellobiose and sucrose in the fruit preparation.
  • the content of sucrose in the fruit preparation is at least 50% by weight, more preferably at least 60% by weight, even more preferably at least 70% by weight, particularly preferably at least 75% by weight, most preferably at least 77, 5 wt .-%, and particularly preferably at least 80 wt .-%, each based on the total weight of cellobiose and sucrose in the fruit preparation.
  • the fruit preparation according to the invention is contained in a dairy product.
  • the dairy product is preferably selected from quark, cream cheese, yoghurt and other preparations whose fat content in relation to the dry matter is preferably in the range of 0.1 to 40 wt .-%.
  • cellobiose preferably in combination with alkalosis, acts as a binder or emulsifier and effectively prevents syneresis.
  • the invention thus also relates to the use of cellobiose, preferably in combination with alkalosis, as emulsifier or binder, preferably in compositions containing fruit preparations, preferably in combination with dairy products.
  • the composition according to the invention or the food, food supplement, luxury food or other food, feed or medicament according to the invention is a gelling sugar.
  • the gelling sugar cellobiose in combination with sucrose, in addition, however, no further carbohydrates or not more than 5 wt .-% further carbohydrates, based on the total weight of the gelling sugar.
  • the content of cellobiose in the gelling sugar according to the invention is preferably 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight, 30 ⁇ 15% by weight. %, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 wt% , 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 wt%, 60 ⁇ 25 wt%, 60 ⁇ 15 wt%, 60 ⁇ 5 wt%, 70 ⁇ 25 wt%, 70 ⁇ 15 wt%, or 70 ⁇ 5 wt%, 80 ⁇ 15 wt%, 80 ⁇ 10 wt .-%, or 80 ⁇ 5 wt .-%, 90 ⁇ 10
  • the gelling sugar contains more sucrose than cellobiose.
  • the content of cellobiose in the gelling sugar is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, particularly preferably at most 25% by weight, most preferably at most 22.5 Wt .-%, and particularly preferably at most 20 wt .-%, in each case based on the total weight of cellobiose and sucrose in gelling sugar.
  • the content of cellobiose in the gelling sugar is at least 5.0 wt%, more preferably at least 7.5 wt%, even more preferably at least 10 wt%, most preferably at least 15 wt%, most preferably at least 17.5 wt .-%, and particularly preferably at least 20 wt .-%, each based on the total weight of cellobiose and sucrose in gelling sugar.
  • the content of sucrose in the gelling sugar is at most 95% by weight, more preferably at most 92.5% by weight, even more preferably at most 90% by weight, particularly preferably at most 85% by weight, most preferably at most 82 , 5 wt .-%, and particularly preferably at most 80 wt .-%, each based on the total weight of cellobiose and sucrose in gelling sugar.
  • the content of sucrose in the gelling sugar is at least 50% by weight, more preferably at least 60% by weight, even more preferably at least 70% by weight, more preferably at least 75% by weight, most preferably at least 77.5 Wt .-%, and particularly preferably at least 80 wt .-%, each based on the total weight of cellobiose and sucrose in gelling sugar.
  • the gelling sugar according to the invention preferably contains at least one gelling agent in addition to cellobiose and optionally sucrose.
  • Gelling agents preferred according to the invention are selected from the group consisting of corn starch, potato starch, tapioca, rice flour, agar, guar, xanthan, pectin and gelatin.
  • the content of gelling agent is preferably
  • the gelling sugar according to the invention preferably comprises at least one acid, preferably an organic acid, more preferably a carboxylic acid, in particular a multicarboxylic acid.
  • Preferred acids are citric acid and tartaric acid.
  • the content of acid at least 0.001 wt%, at least 0.005 wt%, at least 0.01 wt%, at least 0.05 wt%, at least 0.1 wt%, at least 0.2 wt% , at least 0.3 wt%, at least 0.4 wt%, at least 0.5 wt%, at least 0.75 wt%, at least 1.0 wt%, at least 1.5 Wt .-%, at least 2.0 wt .-%, at least 2.5 wt .-%, or at least 3.0 wt .-%, based on the total weight of the gelling sugar; and or
  • the canning sugar according to the invention substantially contains, in addition to cellobiose, optionally sucrose, optionally gelling agent and optionally acid
  • the composition according to the invention or the food, food supplement, luxury food or other food, feed or medicament according to the invention is a baked good.
  • Preferred baked goods include foods made from cereals or cereal products that are baked.
  • the baked good is selected from the group consisting of bread, biscuits and pastry.
  • Preferred baked goods include pizza, onion cake, tarte cake, bread and cake.
  • the bread may be leavened or unleavened.
  • Preferred breads include wheat bread, rye bread, wheat mixed bread, mixed rye bread, and breads including other cereals and mixtures thereof.
  • Preferred breads are selected from the group consisting of white bread, e.g. German white bread, white bread, ciabatta, flatbread or baguette; Wheat mixed bread, such as French country bread, Black Forest bread or Wegators mares; Shredded wheat bread; Toast; and crispbread.
  • the cake can be cake or sponge cake.
  • Preferred cakes are selected from the group consisting of onion cake, tarte cake, bacon cake, quiche, pizza, apple cake, tree cake, bee sting cake, butter cake, egg cake, English cake, gugelhupf, yeast cake, blueberry cake, cheese cake, cherry cake, marble cake, poppy seed cake, moss cake, fruit cake, Panettone, Petit Gurgieau, plum cake, Russian pluck cake, sponge cake, sand cake, chocolate cake, stollen, crumble cake, muffins, lemon cake, cupcakes, doghnuts, etc.
  • Biscuits according to the invention comprises baked goods made from bread dough which weigh no more than 250 g.
  • Typical examples of biscuits are rolls, Kipferl, croissants and pretzels.
  • Fine baked goods are distinguished from bread and biscuits preferably by a higher fat and sugar content, namely at least in total 1/9 of the flour content.
  • Sweet pastries as well as lye pastries, crackers and savory biscuits, regardless of their preparation, are also part of the pastry.
  • Classic pastries are cookies, cakes and pies.
  • the baked good according to the invention comprises cellobiose, preferably in combination with AUulose, wherein the content of cellobiose, preferably in combination with AUulose, is at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0.01% by weight .-%, most preferably at least 0.05 wt .-%, and particularly preferably at least 0.1 wt .-%, each based on the total weight of the baked good.
  • the content of cellobiose, preferably in combination with AUulose, in the baked good according to the invention is 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 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.
  • the content of cellobiose, preferably in combination with aululose, in the baked good according to the invention is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight.
  • the sugar content of baked goods can be reduced by replacing other sugars, in particular sucrose, with cellobiose, preferably in combination with AUulose.
  • the baked goods according to the invention have improved sensory properties. This especially affects a less sweet taste impression and / or an improved mouthfeel.
  • cellobiose, preferably in combination with aurulose, in baked goods such as canned white bread, results in better crust browning, better dough stability, higher volume, lower baking losses, less mildew, a softer crumb and / or a fresher impression after storage in terms of taste and texture.
  • sponge cakes lead cellobiose, preferably in combination with AUulose, to an improved browning, a lower baking loss, a softer crumb, a softer and moister crumb after storage and / or less mold.
  • the content of sucrose in the baked good is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, particularly preferably at most 20% by weight, most preferably at most 10% by weight .-%, and more preferably at most 5 wt .-%, each based on the total weight of the baked good.
  • the invention thus also relates to the use of cellobiose, preferably in combination with AUulose, as a baking agent.
  • Cellobiose preferably in combination with AUULOSE, is preferably used as a baking agent to improve the dough quality and baking properties of bread and pastry, for example in terms of taste and smell, cut resistance and proper browning and curing.
  • a further aspect of the invention relates to a baking agent composition
  • a baking agent composition comprising cellobiose, preferably in combination with alkalose, and at least one food, such as malt, cereal products, potato flour, edible oils, milk and / or milk products, and optionally food additives, such as emulsifiers ( Lecithin), which have a positive effect on the baking process and the properties of the baked goods, the content of cellobiose, preferably in combination with alkalose, being at least 0.001% by weight, based on the total weight of the baking agent composition.
  • emulsifiers Lecithin
  • neither the composition according to the invention nor the food, food supplement, pleasure or other food, feed or medicament according to the invention comprise
  • a food preparation comprising parts of slaughtered or killed warm-blooded animals intended for human consumption and cellobiose;
  • a sugar mass for the production of baked goods and / or confectionery wherein the sugar mass comprises cellobiose, optionally lactose, and optionally sucrose and wherein the total content of all saccharides is at least 50% by weight, based on the total weight of the sugar mass; and or
  • a beverage comprising cellobiose, wherein the content of cellobiose is at least 0.01% by weight, based on the total weight of the beverage.
  • a further aspect of the invention relates to the use of the above-described composition according to the invention or the above-described composition obtainable by the method according to the invention for the olfactory and / or gustatory and / or visual modification of a food, dietary supplement, pleasure or other Food, feed or drug.
  • Another aspect of the invention relates to a decorative sugar comprising cellobiose.
  • the decorative sugar according to the invention can be used for or in the bakery products according to the invention described above as well as for the or in the baking compositions described above.
  • the content of cellobiose preferably in combination with alkalosis, at least 20 wt .-%, at least 30 wt .-%, at least 40 wt .-%, at least 50 wt .-%, at least 60 wt .-% , at least 70 wt .-%, at least 80 wt .-%, at least 90 wt .-%, at least 95 wt .-%, or at least 99 wt .-%, each based on the total weight of the decorative sugar, or the decorative sugar is exclusively from cellobiose.
  • the content of cellobiose is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight, 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 wt%, 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 wt%, 60 ⁇ 25 wt% %, 60 ⁇ 15% by weight, 60 ⁇ 5% by weight, 70 ⁇ 25% by weight, 70 ⁇ 15% by weight, or 70 ⁇ 5% by weight, 80 ⁇ 15% by weight, 80 ⁇ 10% by weight, or 80 ⁇ 5% by weight, 90 ⁇ 10% by weight, or 90 ⁇ 5 wt .-%,
  • the decorative sugar according to the invention contains, in addition to cellobiose, preferably in combination with AUulose, additionally sucrose.
  • the content of cellobiose is higher than the content of sucrose. In another preferred embodiment, the content of cellobiose is less than the content of sucrose.
  • the decorative sugar according to the invention contains, in addition to cellobiose, preferably in combination with AUulose, additionally a sweetener component, wherein the sweetener component comprises at least one sweetener and / or at least one sugar substitute.
  • the sweetener is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, monellin, pentadine, curculin, Miraculin, Osladin, Perillartin, Stevia, and their mixtures.
  • the sugar substitute is selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • the level of the sweetener component is 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0.5 wt%, 3 , 0 ⁇ 2.5% by weight, 3.0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5 wt%, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3 , 5 wt .-%, 5.0 ⁇ 2.5 wt .-%, 5.0 ⁇ 1.5 wt .-%, or 5.0 ⁇ 0.5 wt .-%, each based on the total weight of decorative sugar.
  • the content of the sweetener component is 10 ⁇ 5 wt%, 20 ⁇ 15 wt%, 20 ⁇ 5 wt%, 30 ⁇ 25 wt%, 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 wt%, 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 wt%, 60 ⁇ 25 wt%, 60 ⁇ 15 wt% %, 60 ⁇ 5 wt .-%, 70 ⁇ 25 wt .-%, 70 ⁇ 15 wt .-%, or 70 ⁇ 5 wt .-% is, in each case based on the total weight of the decorative sugar.
  • the decorative sugar according to the invention can be regarded as cellobiose powder, wherein the mean particle diameter is preferably at most 130 ⁇ m. It has surprisingly been found that a cellobiose powder has a whiter optics compared to a sucrose powder of the same grain size, so that the decorative sugar according to the invention can advantageously be used for decoration on bakery products. It has furthermore been found that the cellobiose powder according to the invention makes it possible to achieve significantly more stable coverage in comparison with a moist environment. This in turn results in a greater stability of the surface z. B. pastries with fruit or pudding fills. In combination with starch and fat (as a coating), the protection against moisture is once again significantly greater.
  • the decorative sugar according to the invention comprises cellobiose crystals, wherein the mean particle diameter is preferably at most 500 ⁇ m.
  • the cellobiose crystals in comparison to a sucrose crystal of the same grain size, allow a much more stable covering in relation to a moist environment, so that the Decor sugar according to the invention can be used advantageously for decoration on baked goods even with this particle size.
  • the cellobiose crystals are used as release agents, for example in marshmallows. This in turn results in a greater stability of the surface z. B. pastries with fruit or pudding fills. In combination with starch and fat (as a coating), the protection against moisture is once again significantly greater.
  • the decorative sugar according to the invention can be regarded as Cellobiosehagelzucker, wherein the mean particle diameter is preferably in the range of 200 ⁇ to 5000 ⁇ . Also in this case, it was surprisingly found that the Cellobiosehagelzucker compared to a sucrose hail sugar of the same grain size allows a much more stable to wet environment coverage, so that the decorative sugar according to the invention can be used with this particle size advantageous for decoration on baked goods. It creates a crunchy texture with cellobiose.
  • Another aspect of the invention relates to a cover or coating of a baked good which comprises the above-described decorative sugar.
  • the cover or coating additionally comprises fat and / or starch.
  • the baked good according to the invention preferably comprises the above-described covering or the coating described above.
  • the baked good preferably comprises a fruit and / or pudding filling.
  • Another aspect of the invention relates to the use of the decorative sugar described above for decorating baked goods. Another aspect of the invention relates to the use of the decorative sugar described above as a release agent in baked goods or confectionery.
  • a further aspect of the invention relates to a method for the olfactory and / or gustatory and / or visual modification of a food, dietary supplement, pleasure or other foodstuff, feedstuff or pharmaceutical product, comprising the bringing together of the food, supplementation, pleasure and nutritional supplements. or other food, feed or pharmaceutical and the above-described composition according to the invention or the above-described composition of the invention obtainable by the method according to the invention.
  • Another aspect of the invention relates to the use of cellobiose, preferably in combination with alkalosis, for prolonging the shelf life of an ingredient for a food, dietary supplement, pleasure or other food, feed or drug; and a method of prolonging the shelf life of an ingredient for a food, dietary supplement, indulgence or other food, feed or medicament comprising contacting the ingredient, preferably alkalosis, and cellobiose.
  • AI to A16 of the invention are: AI: A particulate composition suitable and intended for consumption or ingestion, comprising cellobiose; an ingredient other than cellobiose for a food, food supplement, indulgence or other food, feed or medicine, preferably alkalosis; and optionally one or more carriers; wherein the content of cellobiose is preferably at least 0.001% by weight based on the total weight of the composition.
  • A2 The composition according to embodiment AI, wherein the ingredient is selected from the group consisting of flavors, dyes, nutrients, spices, sweeteners, sugar substitutes, enzymes, microorganisms and mixtures thereof.
  • A3 The composition according to embodiment AI or A2, wherein the ingredient is selected from natural flavorants, artificial flavorings, natioridentical flavorants, smoke flavorings, flavor extracts and reaction flavors.
  • A4 The composition of any preceding embodiment wherein the carrier is selected from the group consisting of polysaccharides, hydrocolloids, polyols, waxes, paraffins, fats, oils, and mixtures thereof.
  • A5 The composition according to any one of the preceding embodiments, wherein (i) the content of cellobiose ranges from 0.01 to 99.99% by weight based on the total weight of the composition; and / or (ii) the content of ingredient, preferably of alkalose, ranges from 0.01 to 99.99% by weight, based on the total weight of the composition; and / or (iii) the content of carrier ranges from 0 to 99.98% by weight, based on the total weight of the composition.
  • A6 The composition according to any one of the preceding embodiments, wherein the particles of the particulate composition have an average particle diameter in the range of 100 nm to 1.0 mm ⁇ .
  • A7 The composition according to any one of the preceding embodiments, wherein the particles of the particulate composition are coated with a coating material.
  • A8 The composition according to any one of the preceding embodiments, which contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • A9 A method of preparing the composition of any of embodiments AI to A8 comprising contacting cellobiose; an ingredient other than cellobiose for a food, nutritional supplement, indulgence or other food, feed or medicine; and optionally one or more carriers.
  • A10 The method of embodiment A9, wherein the cellobiose, the ingredient and optionally the carrier are at least moistened with a solvent and then dried.
  • Al l A particulate composition obtainable by the Method according to embodiment A9 or A10.
  • A12 A food, nutritional supplement, indulgence or other food, feed or medicine containing the particulate composition according to any one of the embodiments AI to A8 or Al l.
  • AI 3 Use of the composition according to one of the embodiments AI to A8 or Al for the olfactory and / or gustatory and / or visual modification of a food, dietary supplement, pleasure or other food, a feed or a drug.
  • A14 A method for the olfactory and / or gustatory and / or visual alteration of a food, dietary supplement, pleasure or other food, feed or medicine comprising bringing together the food, dietary supplement, pleasure or other food, the Feed or the medicament and the composition according to one of the embodiments AI to A8 or Al l.
  • AI 5 Use of cellobiose, preferably in combination with alkalosis, to prolong the shelf life of an ingredient in a food, nutritional supplement, pleasure or other food, feed or medicine.
  • AI 6 A method of prolonging the shelf life of an ingredient for a food, dietary supplement, indulgence or other foodstuff, feed or drug comprising bringing the ingredient and cellobiose together, preferably in combination with alkalosis.
  • Bl to BIO of the invention are: Bl: A confection comprising cellobiose, preferably in combination with alkalosis, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, based on the total weight the sweet.
  • B2 The confectionery according to embodiment Bl, which is solid, semi-solid or liquid.
  • B3 The confectionery according to embodiment Bl or B2, wherein the content of fructose in the confectionery is at most 5 wt .-%, more preferably at most 1 wt .-%, more preferably at most 0.1 wt .-%, each based on the total weight the sweet.
  • B5 The confectionery according to any one of the preceding embodiments, wherein the total content of all carbohydrates, in addition to cellobiose, preferably in combination with alkalosis, contained in the confectionery, at most 50 wt .-%, more preferably at most 40 wt .-%, more preferably at most 30 wt .-%, particularly preferably at most 20 wt .-%, most preferably at most 10 wt .-% and in particular at most 5 wt .-% is, in each case based on the total weight of the confectionery product.
  • B6 The confectionery product according to any one of the preceding embodiments, which is selected from the group consisting of sugar confectionery, chocolates, liquid filled chocolates, candies, chewy candies, toffees, marshmallows, cotton candy, lokum and halva, cocoa products, chocolate, sugar-preserved fruits, Jam, jam, jelly, candied fruit, gummy bears, other fruit gums, nuts based specialties, nougat, marzipan and ice cream.
  • B7 The confectionery according to any one of the preceding embodiments, which contains neither cellotriose, nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • B8 Use of cellobiose, preferably in combination with alkalosis, as (i) release agent, (ii) sugar substitute and / or (iii) for reducing or suppressing the oxidation of fats, preferably in confectionery.
  • B9 The use according to embodiment B8, wherein the fats are contained in a confectionery.
  • BIO The use according to embodiment B9, wherein the confectionery is a chewy candy.
  • C1 to C13 of the invention are: Cl: A tabletop sweetener comprising cellobiose, preferably in combination with alkalosis, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, based on the total weight of the tabletop sweetener.
  • C2 The tabletop sweetener according to embodiment Cl, which is solid or liquid.
  • C3 The tabletop sweetener according to embodiment C1 or C2, which is liquid, wherein the liquid is provided in a container, from which the liquid can be removed by drops and metered.
  • C4 The tabletop sweetener according to embodiment C1 or C2, which is solid and present as a particulate composition or as a compacted particulate composition.
  • C5 The tabletop sweetener according to any one of the preceding embodiments, wherein the content of cellobiose, preferably in combination with alkalosis, 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2, 0 ⁇ 0.5 wt%, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5% by weight, 4.0 ⁇ 0.5% by weight, 5.0 ⁇ 4, 5% by weight, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇ 0.5 % By weight, based in each case on the total weight of the tabletop sweetener.
  • C6 The tabletop sweetener according to any one of embodiments C1 to C4, wherein the content of cellobiose, preferably in combination with alkalosis, 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25 wt%, 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5% by weight, 50 ⁇ 45% by weight, 50 ⁇ 35% by weight, 50 ⁇ 25% by weight, 50 ⁇ 15% by weight, 50 ⁇ 5% by weight, 60 ⁇ 35% by weight %, 60 ⁇ 25% by weight, 60 ⁇ 15% by weight, 60 ⁇ 5% by weight, 70 ⁇ 25% by weight, 70 ⁇ 15% by weight, or 70 ⁇ 5% by weight.
  • C8 The tabletop sweetener according to embodiment C7, wherein the sweetener is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein, dulcine, Hernandulcin, lugdunam, monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof.
  • the sweetener is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein,
  • C9 The tabletop sweetener according to embodiment C7 or C8, wherein the sugar substitute is selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • C10 The tabletop sweetener according to any one of embodiments C7 to C9, wherein the content of the sweetener component is 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.
  • O l The tabletop sweetener according to any of embodiments C7 to C9, wherein the content of the sweetener component is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight %, 30 ⁇ 15% by weight, 30 ⁇ 5% by weight, 40 ⁇ 35% by weight, 40 ⁇ 25% by weight, 40 ⁇ 15% by weight, 40 ⁇ 5% by weight.
  • D1 to D10 of the invention are:
  • D1 A pharmaceutical composition or dosage form comprising cellobiose, preferably in combination with allulose, wherein the content of cellobiose, preferably in combination with allulose, is at least 0.001% by weight on the total weight of the pharmaceutical composition or dosage form.
  • D2 The pharmaceutical composition or dosage form according to embodiment D1, which is solid, semi-solid or liquid.
  • D3 The pharmaceutical composition or dosage form according to embodiment Dl or D2, which is selected from the group consisting of powders, tablets, dragees, capsules, sachets, suppositories, effervescent tablets, infusion solutions, injection solutions, juice preparations, tinctures, ointments and creams.
  • D4 The pharmaceutical composition or dosage form according to any one of the preceding embodiments, which is intended for systemic, topical or local administration.
  • D5 The pharmaceutical composition or dosage form according to embodiment D4, wherein the dosage form is intended for oral administration.
  • D6 The pharmaceutical composition or dosage form according to one of the preceding embodiments, wherein the content of cellobiose, preferably in combination with allulose, 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 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% by weight, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇ 0, 5 wt .-%, in each case based on the total weight of the pharmaceutical composition or dosage form.
  • D7 The pharmaceutical composition or dosage form according to any of embodiments Dl to D5, wherein the content of cellobiose, preferably in combination with allulose, 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight , 30 ⁇ 25 wt%, 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 wt%, 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 Wt .-%, 60 ⁇ 25 wt .-%, 60 ⁇ 15 wt .-%, 60 ⁇ 5 wt .-%, 70 ⁇ 25 wt .-%, 70 ⁇ 15 wt .-%, or 70 ⁇ 5 wt .-%
  • D8 The pharmaceutical composition or dosage form according to any one of the preceding embodiments, which contains neither cellotriose, nor cetotetraose, nor cellopentaose, nor cellohexaose.
  • D9 Use of cellobiose, preferably in combination with allulose, in pharmaceutical compositions or dosage forms as adjuvant, preferably as pharmaceutical excipient, more preferably as filler and / or as compaction aid and / or as release agent and / or as disintegrant.
  • D10 Use of cellobiose, preferably in combination with allulose, for preventing the oxidative degradation of substances which are sensitive to oxidation in pharmaceutical compositions or dosage forms.
  • E1 to E15 of the invention are:
  • E1 A fruit preparation comprising cellobiose, preferably in combination with allulose, wherein the content of cellobiose, preferably in combination with allulose, is at least 0.001% by weight, based on the total weight the fruit preparation.
  • E2 The fruit preparation according to embodiment El, which is selected from jam (eg jam 2: 1, jam 3: 1), jam, jelly and fruit spread.
  • E3 The fruit preparation according to embodiment E1 or E2 which comprises one or more fruits or extracts of these fruits selected from the group consisting of forest fruit, elderberry, apple, pear, cherry, lemon, lime, orange, grapefruit, cranberry, blueberry , Cranberry, raspberry, strawberry, blackberry, gooseberry, currant, quince, banana, peach, mandarin, nectarine, fig, date, grape, kiwi, apricot, mirabelle, rosehip, mango, papaya, pineapple, pomelo, melon, sharon fruit, passion fruit , Blackthorn, plum and Plum.
  • E4 The fruit preparation according to any one of the preceding embodiments, wherein the content of cellobiose, preferably in combination with allulose, 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight, 3.0 ⁇ 2.5% by weight, 3.0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3, 5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5% by weight, 4.0 ⁇ 0.5% by weight, 5.0 ⁇ 4.5% by weight %, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇ 0.5% by weight. -%, in each case based on the total weight of the fruit preparation.
  • E5 The fruit preparation according to one of embodiments E1 to E3, wherein the content of cellobiose, preferably in combination with allulose, 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight, 30 ⁇ 15% by weight, 30 ⁇ 5% by weight, 40 ⁇ 35% by weight, 40 ⁇ 25% by weight, 40 ⁇ 15% by weight, 40 ⁇ 5% by weight %, 50 ⁇ 45% by weight, 50 ⁇ 35% by weight, 50 ⁇ 25% by weight, 50 ⁇ 15% by weight, 50 ⁇ 5% by weight, 60 ⁇ 35% by weight.
  • E7 The fruit preparation according to one of the preceding embodiments, which contains neither cellotriose, nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • E8 The fruit preparation according to any one of the preceding embodiments, which contains more sucrose than cellobiose.
  • E9 The fruit preparation according to any one of the preceding embodiments, wherein the content of cellobiose in the fruit preparation is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, particularly preferably at most 25% by weight , most preferably at most 22.5 wt .-%, and particularly preferably at most 20 wt .-%, each based on the total weight of cellobiose and sucrose in the fruit preparation.
  • E10 The fruit preparation according to any one of the preceding embodiments, wherein the content of cellobiose in the fruit preparation at least 5.0 wt .-%, more preferably at least 7.5 wt .-%, more preferably at least 10 wt .-%, particularly preferably at least 15 Wt .-%, most preferably at least 17.5 wt .-%, and particularly preferably at least 20 wt .-% is, in each case based on the total weight of cellobiose and sucrose in the fruit preparation.
  • the fruit preparation according to any one of the preceding embodiments wherein the content of sucrose in the fruit preparation at most 95 wt .-%, more preferably at most 92.5 wt .-%, more preferably at most 90 wt .-%, particularly preferably at most 85 wt %, most preferably at most 82.5% by weight, and most preferably at most 80% by weight, in each case based on the total weight of cellobiose and sucrose in the fruit preparation.
  • E12 The fruit preparation according to any one of the preceding embodiments, wherein the content of sucrose in the fruit preparation at least 50 wt .-%, more preferably at least 60 wt .-%, more preferably at least 70 wt .-%, particularly preferably at least 75 wt .-% , most preferably at least 77.5 wt .-%, and particularly preferably at least 80 wt .-%, each based on the total weight of cellobiose and sucrose in the fruit preparation.
  • El 3 A dairy product comprising a fruit preparation according to one of the embodiments El to E12.
  • E14 The dairy product according to embodiment E13, which is selected from quark, cream cheese, yoghurt and other preparations whose fat content in relation to the dry matter is preferably in the range of 0.1 to 40 wt .-%.
  • E15 Use of cellobiose, preferably in combination with allulose, as emulsifier or binder, preferably in compositions containing fruit preparations, preferably in combination with dairy products.
  • Particularly preferred embodiments Fl to F12 of the invention are: Fl: A baked good comprising cellobiose, preferably in combination with alkalosis, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, based on the total weight the baked goods.
  • F2 The baked goods according to embodiment Fl, which is selected from bread, biscuits and pastry.
  • F3 The baked good according to embodiment Fl or F2, which is a bread selected from the group consisting of white bread, wheat mixed bread, wheat meal bread, rye bread, mixed rye bread, toasted bread, and crispbread; or which is a cake, preferably a sponge cake selected from the group consisting of onion cake, tarte cake, bacon cake, quiche, pizza, apple pie, Baumkuchen, Bee sting, butter cake, Eierschecke, English cake, Gugelhupf, yeast cake, blueberry pie, cheesecake, cherry pie, marble cake , Poppy seed cake, moss cake, fruit cake, panettone, petit goateau, plum cake, russian cakes, pancakes, chocolate cake, stollen, crumble cake and lemon cake.
  • F4 The baked good according to any one of the preceding embodiments, wherein the content of cellobiose, preferably in combination with alkalosis, 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight, 3.0 ⁇ 2.5% by weight, 3.0 ⁇ 1.5% by weight, 3.0 ⁇ 0.5% by weight, 4.0 ⁇ 3, 5% by weight, 4.0 ⁇ 2.5% by weight, 4.0 ⁇ 1.5% by weight, 4.0 ⁇ 0.5% by weight, 5.0 ⁇ 4.5% by weight %, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, or 5.0 ⁇ 0.5% by weight.
  • F5 The baked good according to any one of embodiments Fl to F3, wherein the content of cellobiose, preferably in combination with alkalose, 10 ⁇ 5 wt%, 20 ⁇ 15 wt .-%, 20 ⁇ 5 wt .-%, 30 ⁇ 25% by weight, 30 ⁇ 15% by weight, 30 ⁇ 5% by weight, 40 ⁇ 35% by weight, 40 ⁇ 25% by weight, 40 ⁇ 15% by weight, 40 ⁇ 5% by weight %, 50 ⁇ 45% by weight, 50 ⁇ 35% by weight, 50 ⁇ 25% by weight, 50 ⁇ 15% by weight, 50 ⁇ 5% by weight, 60 ⁇ 35% by weight.
  • F7 The baked good according to one of the preceding embodiments, wherein the average particle size (d50) of the cellobiose, preferably in combination with alkalosis, is at most 250 ⁇ m, more preferably at most 200 ⁇ m and even more preferably less than 170 ⁇ m.
  • F8 The baked good according to one of the preceding embodiments, which contains neither cellotriose, nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • F9 Use of cellobiose, preferably in combination with alkalosis, as a baking agent.
  • F10 The use according to embodiment F9, wherein the average particle size (d50) of the cellobiose, preferably in combination with alkalosis, is at most 250 ⁇ m, more preferably at most 200 ⁇ m and even more preferably less than 170 ⁇ m.
  • Fl 1 A caking composition comprising cellobiose, preferably in combination with alkalosis, and at least one food and optionally food additives, wherein the content of cellobiose, preferably in combination with alkalosis, is at least 0.001% by weight, based on the total weight of the caking composition.
  • F12 The baking agent composition according to embodiment Fl 1, wherein the average particle size (d50) of cellobiose, preferably in combination with alkalosis, is at most 250 ⁇ m, more preferably at most 200 ⁇ m and even more preferably less than 170 ⁇ m.
  • G1 to G21 of the invention are: G1: A decorative sugar comprising cellobiose.
  • G3 The decorative sugar according to embodiment Gl or G2, wherein the content of cellobiose, preferably in combination with alkalosis, 10 ⁇ 5 wt .-%, 20 ⁇ 15 wt .-%, 20 ⁇ 5 wt .-%, 30 ⁇ 25 wt %, 30 ⁇ 15% by weight, 30 ⁇ 5% by weight, 40 ⁇ 35% by weight, 40 ⁇ 25% by weight, 40 ⁇ 15% by weight, 40 ⁇ 5% by weight.
  • % 50 ⁇ 45 wt%, 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 wt%, 60 ⁇ 25 wt%, 60 ⁇ 15 wt%, 60 ⁇ 5 wt%, 70 ⁇ 25 wt%, 70 ⁇ 15 wt%, or 70 ⁇ 5 wt%, 80 ⁇ 15 wt .-%, 80 ⁇ 10 wt .-%, or 80 ⁇ 5 wt .-%, 90 ⁇ 10 wt .-%, or 90 ⁇ 5 wt .-%, each based on the total weight of the decorative sugar.
  • G4 The decorative sugar according to one of the preceding embodiments, which additionally contains sucrose in addition to cellobiose, preferably in combination with alkalose.
  • G5 The decorative sugar according to embodiment G4, wherein the content of cellobiose is higher than the content of sucrose.
  • G6 The decorative sugar according to any one of the preceding embodiments, which in addition to cellobiose, preferably in combination with alkalosis, contains a sweetener component, wherein the sweetener component comprises at least one sweetener and / or at least one sugar substitute.
  • G7 The decorative sugar according to embodiment G6, wherein the sweetener is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, Lugdunam, monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof.
  • the sweetener is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioside, thaumatin, alitame, brazzein, dulcine, her
  • G8 The decorative sugar according to embodiment G6 or G7, wherein the sugar substitute is selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • G9 The decorative sugar according to any one of embodiments G6 to G8, wherein the content of the sweetener component is 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.
  • G10 The decorative sugar according to any of embodiments G6 to G8, wherein the content of the sweetener component is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight , 30 ⁇ 15 wt%, 30 ⁇ 5 wt%, 40 ⁇ 35 wt%, 40 ⁇ 25 wt%, 40 ⁇ 15 wt%, 40 ⁇ 5 wt%, 50 ⁇ 45 wt%, 50 ⁇ 35 wt%, 50 ⁇ 25 wt%, 50 ⁇ 15 wt%, 50 ⁇ 5 wt%, 60 ⁇ 35 wt%, 60 ⁇ 25 Wt .-%, 60 ⁇ 15 wt .-%, 60 ⁇ 5 wt .-%, 70 ⁇ 25 wt .-%, 70 ⁇ 15 wt .-%, or 70 ⁇ 5 wt .-% is, in each case based on the total weight of the decorative sugar.
  • Gl 1 The decorative sugar according to one of the preceding embodiments, which has a mean particle diameter of at most 130 ⁇ .
  • G12 The decorative sugar according to one of the embodiments G1 to G10, which has a mean particle diameter of at most 500 ⁇ m, preferably in the range of more than 130 ⁇ m to 500 ⁇ m.
  • G13 The decorative sugar according to one of the embodiments G1 to G10, which has an average particle diameter in the range from 200 ⁇ m to 5,000 ⁇ m.
  • G14 The decorative sugar according to one of the preceding embodiments, which contains neither cellotriose, nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • G15 A cover or a coating of a baked good comprising a decorative sugar according to one of the preceding embodiments.
  • G16 The covering or coating according to embodiment Eq. 5, which additionally comprises fat and / or starch.
  • Eq. 7 A baked good comprising a decorative sugar according to one of the embodiments E1 to G14.
  • Gl 8 The baked goods after Embodiment Eq. 7, comprising a cover or coating according to embodiment Eq 5 or Eq. 6.
  • G19 The baked good according to embodiment G17 or G18, which comprises a fruit and / or pudding filling.
  • G20 Use of a decorative sugar according to one of embodiments GI to G14 for decorating baked goods.
  • G21 Use of a decorative sugar according to one of the embodiments G1 to G14 as a release agent in baked goods or confectionery.
  • HI to H16 of the invention are: HI: A gelling sugar comprising cellobiose.
  • H2 The gelling sugar according to embodiment H1, which comprises cellobiose in combination with sucrose.
  • H3 The gelling sugar according to embodiment Hl or H2, which in addition to cellobiose and optionally sucrose additionally comprises no further carbohydrates or which comprises not more than 5 wt .-% further carbohydrates, based on the total weight of the gelling sugar.
  • H3 The gelling sugar according to any one of the preceding embodiments, wherein the content of cellobiose is 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight, 30 ⁇ 15 % By weight, 30 ⁇ 5% by weight, 40 ⁇ 35% by weight, 40 ⁇ 25% by weight, 40 ⁇ 15% by weight, 40 ⁇ 5% by weight, 50 ⁇ 45% by weight.
  • H5 The gelling sugar according to any of the preceding embodiments, wherein the content of cellobiose in gelling sugar is at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, particularly preferably at most 25% by weight most preferably at most 22.5 wt .-%, and particularly preferably at most 20 wt .-% is, in each case based on the total weight of cellobiose and sucrose in gelling sugar.
  • H6 The gelling sugar according to any one of the preceding embodiments, wherein the content of cellobiose in gelling sugar at least 5.0 wt .-%, more preferably at least 7.5 wt .-%, more preferably at least 10 wt .-%, particularly preferably at least 15 wt .-%, most preferably at least 17.5 wt .-%, and particularly preferably at least 20 wt .-% is, in each case based on the total weight of cellobiose and sucrose in gelling sugar.
  • H7 The gelling sugar according to any one of the preceding embodiments, wherein the content of sucrose in gelling sugar is at most 95% by weight, more preferably at most 92.5% by weight, even more preferably at most 90% by weight, particularly preferably at most 85% by weight. %, most preferably at most 82.5 wt .-%, and particularly preferably at most 80 wt .-% is, in each case based on the total weight of cellobiose and sucrose in gelling sugar.
  • H8 The gelling sugar according to one of the preceding embodiments, wherein the content of sucrose in the gelling sugar is at least 50% by weight, more preferably at least 60% by weight, even more preferably at least 70% by weight, particularly preferably at least 75% by weight most preferably at least 77.5 wt .-%, and particularly preferably at least 80 wt .-%, each based on the total weight of cellobiose and sucrose in gelling sugar.
  • H9 The gelling sugar according to any one of the preceding embodiments, wherein the gelling sugar contains at least one gelling agent.
  • H10 The gelling sugar according to embodiment H9, wherein the gelling agent is selected from the group consisting of corn starch, potato starch, tapioca, rice flour, agar, guar, xanthan, pectin, gelatin and their mixture.
  • the gelling agent is selected from the group consisting of corn starch, potato starch, tapioca, rice flour, agar, guar, xanthan, pectin, gelatin and their mixture.
  • the gelling sugar according to embodiment H9 or H10 wherein the content of gelling agent at least 0.001 wt .-%, at least 0.005 wt .-%, at least 0.01 wt .-%, at least 0.05 wt .-%, at least 0 , 1 wt%, at least 0.2 wt%, at least 0.3 wt%, at least 0.4 wt%, at least 0.5% by weight, at least 0.75% by weight, at least 1.0% by weight, at least 1.5% by weight, at least 2.0% by weight, at least 2.5% by weight.
  • % or at least 3.0% by weight, based on the total weight of gelling sugar; and / or at most 10 wt%, at most 5.0 wt%, at most 4.5 wt%, at most 4.0 wt%, at most 3.5 wt%, at most 3.0 Wt .-%, at most 2.5 wt .-%, at most 2.0 wt .-%, at most 1.5 wt .-%, at most 1.0 wt .-%, or at most 0.5 wt .-% is based on the total weight of gelling sugar.
  • Hl 2 The gelling sugar according to one of the preceding embodiments, wherein the gelling sugar contains at least one acid, preferably an organic acid, particularly preferably a carboxylic acid, in particular a multicarboxylic acid.
  • H13 The gelling sugar according to embodiment H12, wherein the acid is citric acid or tartaric acid.
  • H14 The gelling sugar according to embodiment H12 or H13, wherein the acid content is at least 0.001% by weight, at least 0.005% by weight, at least 0.01% by weight, at least 0.05% by weight, at least 0, 1 wt%, at least 0.2 wt%, at least 0.3 wt%, at least 0.4 wt%, at least 0.5 wt%, at least 0.75 wt% , at least 1.0 wt%, at least 1.5 wt%, at least 2.0 wt%, at least 2.5 wt%, or at least 3.0 wt%, based on the total weight of gelling sugar; and / or at most 10 wt%, at most 5.0 wt%, at most 4.5 wt%, at most 4.0 wt%, at most 3.5 wt%, at most 3.0 Wt .-%, at most 2.5 wt .-%, at most 2.0 wt .-%, at most 1.5 wt .-%,
  • Hl 5 The gelling sugar according to one of the preceding embodiments, wherein the gelling sugar in addition to cellobiose, optionally sucrose, optionally gelling agent and optionally acid substantially no further saccharides and / or no sweetener and / or no sugar substitutes and / or no antioxidants and / or no preservatives.
  • H16 The gelling sugar according to one of the preceding embodiments, which contains neither cellotriose, nor cetotetraose, nor cellopentaose, nor cellohexaose.
  • ZI to Z17 of the invention are: ZI: A composition intended for consumption or ingestion comprising cellobiose, the content of cellobiose being at least 0.001% by weight, based on the total weight of the composition.
  • Z2 The composition according to embodiment ZI, which is solid.
  • Z3 The composition according to embodiment ZI or Z2, which additionally contains at least one ingredient other than cellobiose for a food, dietary supplement, pleasure or other food, for a feed or for a drug.
  • Z4 The composition according to embodiment Z3, wherein the relative weight ratio cellobiose: ingredient is in the range of 1,000: 1 to 1: 1,000.
  • Z5 The composition according to embodiment Z3 or Z4, wherein the ingredient is selected from the group consisting of flavors, dyes, nutrients, spices, sweeteners, sugar substitutes, enzymes, microorganisms, pharmaceutical excipients, drugs and mixtures thereof.
  • Z6 The composition according to any one of embodiments Z3 to Z5, wherein the ingredient is alkalose.
  • Z7 The composition according to any one of the preceding embodiments, which contains at least one carrier selected from the group consisting of polysaccharides, hydrocolloids, polyols, waxes, paraffins, fats, oils and mixtures thereof.
  • Z8 The composition according to any one of embodiments Z3 to Z7, wherein (i) the content of cellobiose ranges from 0.01 to 99.99% by weight based on the total weight of the composition; and / or (ii) the level of ingredient ranges from 0.01 to 99.99 weight percent, based on the total weight of the composition; and / or (iii) the content of carrier ranges from 0 to 99.98% by weight on the total weight of the composition.
  • Z9 The composition according to any one of the preceding embodiments, wherein the composition is particulate and the particles (i) have a mean particle diameter in the range of 100 nm to 1.0 mm; and / or (ii) coated with a coating material.
  • composition according to any one of the preceding embodiments which contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • a method of making the composition of any of embodiments ZI to Z10 comprising contacting (i) cellobiose; (ii) an ingredient other than cellobiose for a food, nutritional supplement, pleasure or other food, feed or medicine; preferably selected from the group consisting of flavors, dyes, nutrients, spices, sweeteners, sugar substitutes, enzymes, microorganisms, pharmaceutical excipients, drugs and mixtures thereof; and (iii) if applicable, one or more carriers.
  • ZI 2 The method according to embodiment ZI 1, wherein the cellobiose the ingredient and optionally the carrier is at least moistened with a solvent and then dried.
  • ZI 3 A composition obtainable by the method of embodiment ZU or Z12.
  • Z14 A food, nutritional supplement, indulgence or other food, feed or medicine containing the composition according to any one of embodiments ZI to Z10 or ZI 3.
  • ZI 5 the food, dietary supplement, pleasure or other food, Feed or pharmaceutical composition according to embodiment ZI 4, wherein (i) the content of the composition is at least 0.001% by weight, based on the total weight of the food, dietary supplement, pleasure or other food, feed or medicine; and or
  • the content of cellobiose is at least 0.001% by weight, based on the total weight of the food, food supplement, food or other food, feed or medicine;
  • compositions selected from the group consisting of pharmaceutical compositions, tabletop sweeteners, instant products, convenience food products, bakery products, confectionery, fruit preparations, snacks, and flavored foods.
  • Item 6 Use of the composition according to one of the embodiments ZI to Z10 or ZI 3 for the olfactory and / or gustatory and / or visual modification of a food, dietary supplement, pleasure or other food, a feed or a drug.
  • Item 7 Use of cellobiose to increase the shelf life of an ingredient in a food, nutritional supplement, pleasure or other food, feed or medicine; preferably selected from the group consisting of flavors, dyes, nutrients, spices, sweeteners, sugar substitutes, enzymes, microorganisms, pharmaceutical excipients, drugs and mixtures thereof.
  • Example 1 illustrate the invention, but are not intended to be limiting.
  • Limonene (14% by weight) was spray-dried as an example flavoring with a matrix of starch (Hi-Cap 100, 16% by weight) and maltodextrin (DE10 or DE20, up to 70% by weight).
  • Hi-Cap 100 16% by weight
  • maltodextrin DE10 or DE20, up to 70% by weight
  • no cellobiose was added.
  • cellobiose was added in amounts between 1 and 25%, and the amount of maltodextrin correspondingly reduced.
  • the samples were stored at 40 ° C after preparation.
  • the analysis is sensory.
  • a trained panel was trained over several weeks with the aid of spray-dried reference samples (without cellobiose). The samples were stored at 40 ° C and taken weekly from the drying oven, so that after six weeks, a scale had emerged. The panel was trained to safely place various stored samples in the correct order of storage life, i. to sort the samples according to the intensity of the resulting off-flavor.
  • the samples without cellobiose show a false flavor much faster (e.g., R-terpineol, limonene-1,2-epoxide, (S) -carvone, carveol).
  • the encapsulated limonene remains stable for longer.
  • Wheat loaves were prepared with varying levels of cellobiose (1%, 3%, 5%). In each case, two different batches of cellobiose were used (CB12, CM), which differed in their grain size.
  • Figure 1 shows the increase in pastry volume for all wheat breads of the invention compared to a wheat bread which did not contain cellobiose. On average, the pastry volume increased by about 3.2% (1.857 cm 3 vs. 1.916 cm 3 ).
  • FIG. 2 shows the change in crumb firmness after storage of the wheat loaves for 24 h and for 96 h.
  • 24-h creamer stability decreased by 4.7% (719 vs. 685), and 7.9% (1.510 vs. 1.391) after storage for 96 h.
  • Sponge cakes were prepared with varying levels of cellobiose (1 wt%, 3 wt%, 5 wt%). Two different batches of cellobiose were also used (CB12, CM). The crumb moisture and the crumb firmness were examined and their change after storage for 1 Day, 7 days, 14 days, 21 days and 28 days after baking were measured. The results are shown in FIGS. 3 and 4.
  • FIG. 3 shows the change in the crumb moisture for all the sponge cake according to the invention in comparison to a sponge cake which did not contain cellobiose.
  • Figure 4 shows the change in crumb firmness for all the sponge cakes of the invention as compared to a sponge cake which did not contain cellobiose.
  • Cellobiose was exemplified for other compresses such as e.g. Sweetener tablets or effervescent tablets used in film-coated tablets.
  • Cellobiose should replace classical filling and pressing aids such as Lactose, maltodextrin, sorbitol, inulin, oligofructose, microcrystalline cellulose, di-calcium phosphate or polyvinlypyrrolidone.
  • Such adjuvants are either nutritionally or detrimentally disadvantageous, e.g. Lactose, as this can lead to incompatibilities, or economically disadvantageous as polyvinlypyrrolidone, which has a much higher price than conventional excipients.
  • Usual proportions of the excipients are between 70 to 95% of the total amount of the ingredients.
  • Cellobiose was granulated in combination with a likewise more economically attractive modified potato starch.
  • about 91% of the cellobiose granules were compressed with 8% of vitamin B 12 and about 1% of a mixture of stearic acid and stearate and coated with a commercially available coating.
  • Such coatings are e.g. from hydrocolloids such as hydroxypropyl methylcellulose and other excipients such as talc, stearic acid, a medium chain triglyceride and a dye e.g. Titanium dioxide.
  • the tablets After compression, the tablets had a hardness of 184 N and a disintegration time of 10 minutes. Thus, they were in the range of usual hardnesses, which can be between 120 N to 300 N.
  • the tablets were stored at room temperature of 20 ° C and at 35 ° C for several months. Hardness and disintegration time of the tablets were measured at different times. The results are shown in the following table:
  • the change in hardness during storage is shown in FIG.
  • the change in the disintegration time in the course of storage is shown in FIG.
  • the tablets stored at room temperature thus had a hardness of 212N and a disintegration time of 12 minutes.
  • the tablets stored at 35 ° C. thus had a hardness of 177 N and 18.5 minutes of disintegration time.
  • aqueous solutions containing 5% and 7.5% cellobiose, 0.02% o, and 0.04% o CMC and pure water were compared with a 5% sucrose solution.
  • the products were compared in a beverage application.
  • Such drinks can be prepared, for example, by dissolving suitable effervescent tablets.
  • compositions of the beverage mixtures were as follows:
  • CMC carboxymethylcellulose
  • results from the panel could also be confirmed by means of a viscosity measurement, according to which the cellobiose batches have a similar mouthfeel as the batches with sucrose.
  • a viscosity measurement according to which the cellobiose batches have a similar mouthfeel as the batches 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.
  • the cellobiose survives the simultaneous action of low pH and high temperature as opposed to sucrose.
  • Benefits in the beverage arise here both in terms of color stability on heating and in terms of sensory stability in contrast to sucrose, which is hydrolyzed to fructose and glucose and thus identifies both a changed sweetness impression compared to the starting product and a slight yellowish Browning due to fructose.
  • Example 7 [0270] The influence of cellobiose on the sensory properties of jams was investigated.
  • the samples were 1: 1 strawberry jams, ie strawberry jams made with gelling sugar (1: 1).
  • the sucrose was replaced by cellobiose to 0%, 5%, 10%, 15%, 20%>, 25% o, and 30%>.
  • a gelling sugar of the following composition was prepared:
  • sucrose When replaced by cellobiose, the corresponding amount of sucrose is omitted.
  • wTSr weight of dry substance determined by refractometry

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Abstract

La présente invention concerne une composition comprimée solide destinée à être consommée ou prise par voie orale, qui contient de la cellobiose, la teneur en cellobiose étant d'au moins 0,001 % en poids, rapporté au poids total de la composition, et au moins un ingrédient différent de la cellobiose, choisi dans le groupe constitué par des principes actifs, des agents auxiliaires pharmaceutiques, des substances nutritives, des édulcorants, des succédanés de sucre et leurs mélanges.
EP16701354.9A 2015-01-22 2016-01-22 Cellobiose contenue dans des compositions à consommer ou à prendre par voie orale Withdrawn EP3247403A1 (fr)

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BR112018007335B1 (pt) 2015-10-22 2022-10-25 Givaudan Sa Uso de celobiose como intensificador de doçura em uma composição comestível
JP6966434B2 (ja) * 2015-10-22 2021-11-17 ジボダン エス エー セロビオースおよび／またはプシコースで、オフテイストをマスキングする方法
CN107772478A (zh) * 2016-08-24 2018-03-09 南京逐陆医药科技有限公司 一种复合维生素片及其制备方法
CN107912732A (zh) * 2017-11-28 2018-04-17 安徽砀山海升果业有限责任公司 一种荔枝原浆的制备方法
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels
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US20070014854A1 (en) * 2005-07-15 2007-01-18 Ilan Zalit Novel granulation process
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JP4731541B2 (ja) 2007-11-28 2011-07-27 旭化成ケミカルズ株式会社 セロオリゴ糖含有チョコレート
JP4731542B2 (ja) 2007-12-13 2011-07-27 旭化成ケミカルズ株式会社 セロオリゴ糖含有キャンディー
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