EP4057837A1 - Mélange édulcorant contenant du glucose - Google Patents

Mélange édulcorant contenant du glucose

Info

Publication number
EP4057837A1
EP4057837A1 EP20804253.1A EP20804253A EP4057837A1 EP 4057837 A1 EP4057837 A1 EP 4057837A1 EP 20804253 A EP20804253 A EP 20804253A EP 4057837 A1 EP4057837 A1 EP 4057837A1
Authority
EP
European Patent Office
Prior art keywords
glucose
sweetening
mixture
sweetening mixture
food
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.)
Pending
Application number
EP20804253.1A
Other languages
German (de)
English (en)
Inventor
Christian R. Noe
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.)
Bm Health GmbH
Original Assignee
Bm Health GmbH
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 Bm Health GmbH filed Critical Bm Health GmbH
Publication of EP4057837A1 publication Critical patent/EP4057837A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a glucose-containing sweetening mixture according to the independent patent claim.
  • sucrose sucrose
  • sucrose is the main component of cane sugar or beet sugar and some other types of sugar obtained from natural raw materials.
  • ready-made foods such as yoghurts, cocoa or mueslis
  • sweets and desserts there is a high proportion of sugar, as well as in sweets and desserts.
  • Drinks such as lemonades in particular often contain high concentrations of sucrose (often 50-120 g / L).
  • calorie-free sweeteners is considered to be one of the most efficient measures to reduce obesity. Such a complete replacement of sugar with sweeteners is also very common in beverages (eg Zero-Cola).
  • One of the drawbacks of sweeteners is that they often make one for you Consumers have an unpleasant aftertaste, so that the taste impression of the food cannot be equated with that of the usual household sugar (sucrose).
  • sucrose is ultimately unsuitable as a means of reducing obesity. It is a disaccharide consisting of a glucose unit and a fructose unit. In the human body, sucrose is enzymatically broken down into the monosaccharides glucose and fructose. The glucose then passes directly into the blood and primarily serves to supply the body with energy, especially the brain and the red blood cells, which rely on the supply of glucose as an energy source.
  • sucrose intake and obesity can be explained in particular by the fact that the fructose portion of sucrose is broken down in the liver after intake and transferred to the lipid metabolism. If there is an excess of nutrients or a lack of exercise, the result is an excessive accumulation of storage fat in the body is overweight. In addition, fructose has a negative effect on lipoprotein metabolism.
  • glucose Since glucose is not converted into lipid metabolism, it can be used as a sucrose substitute. In fact, however, the commercially available glucose has not become widely accepted as a sweetener, on the one hand because its sweetening power is significantly less than that of sucrose, on the other hand because the taste of products sweetened with glucose is rather stale and not that of sucrose comes up.
  • the need to supply glucose to the brain to prevent sugar craving, to achieve a pleasant taste sensation in sweetened foods, and to avoid the metabolism of sucrose in lipid metabolism can be regarded as objectives to be achieved by the present invention.
  • the compounds according to the invention are particularly suitable as slimming agents (“anti-obesity”). They can perfectly replace conventional sweeteners by providing glucose to the body at the same time.
  • the object of the present invention can therefore be seen in creating a sweetening mixture which efficiently promotes the reduction of obesity, which is able to provide the human brain with glucose which at the same time conveys a pleasant natural sweetness and not the unpleasant taste of has known sweeteners.
  • sweetness denotes the ability of a substance or a mixture of several substances to induce a subjective sensation of sweetness.
  • the unit of sweetness is widely used in food technology. It is determined in physiological dilution tests and is a relative unit related to sucrose, with sucrose having a sweetness of 1.
  • a fictitious substance with a sweetness of 2 is therefore twice as sweet as sucrose. Only half the amount of this substance compared to sucrose is needed to produce the same sweetness.
  • the sweetening power of substances in the prior art is determined, for example, by forming aqueous solutions and comparing them with sucrose solutions.
  • sweetening power of sweeteners is much higher than that of glucose, a sweetened glucose can be produced in a rough approximation by adding sweeteners to glucose, the sweetening power of which corresponds to several times that of sucrose, depending on the amount of sweetener added.
  • the limiting factor is the minimum proportion of glucose that is required to obtain a sweetened glucose that has a pleasant taste comparable to sucrose
  • the invention relates to a glucose-containing sweetening mixture, comprising or consisting of glucose and at least one calorie-free and / or glucose-free sweetener.
  • the sweetening mixture has a sweetening power between 3.0 and 5.0, in particular between 3.5 and 4.5.
  • an about 1 gram serving of a sweetening mix of the present invention having a sweetness of about 4.0 provides substantially the same sweetness as an about 4 gram serving of sucrose, with the 1 gram serving of the sweetening mix versus the 4 gram serving of sucrose provides about half of the glucose equivalents.
  • the present inventor has surprisingly found that a sweetening mixture that contains glucose and has the sweetness according to the invention has a pleasant taste - that is, neither the unpleasant taste of pure sweeteners, nor the stale taste of pure glucose - and is also able to provide the brain with vital ingredients Provide glucose. Because of the very low content of glucose, these mixtures are ideal for the purpose of reducing calories as a sweetener and as a component of food. In addition, the mixture has a significantly lower calorific value compared to an amount of sucrose that would be required to achieve a comparable glucose concentration in the body.
  • the invention relates to a glucose-containing sweetening mixture, comprising or consisting of glucose and at least one glucose-free sweetener. It is optionally provided that the sweetening mixture has a sweetening power between 3.0 and 5.0, in particular between 3.5 and 4.5.
  • the sweetening mixture has a calorific value of 13.0 to 16.0 kJ / g.
  • the sweetening mixture is free from other metabolizable carbohydrates, in particular free from monosaccharides and disaccharides.
  • the sweetening mixture is sucrose-free and / or fructose-free.
  • glucose-free sweetener is selected from (Na-) cyclamate, (Na-) saccharin, aspartame, acesulfame, aspartame-acesulfame salt, stevioside, neohesperidin DC, thaumatin, neotame, advantagesame, mogroside or any mixture thereof.
  • the sweetening mixture contains 94.96% by weight of glucose
  • the sweetening mixture contains 98.36% by weight glucose, 0.82% by weight aspartame and 0.82% by weight acesulfame-K.
  • the sweetening mixture contains essentially calorie-free auxiliaries, for example fillers, binders, preservatives or drying agents.
  • the sweetening mixture is in the form of a powder, a syrup or a pressed tablet.
  • the invention also relates to a food containing a glucose-containing sweetening mixture according to the invention.
  • the food contains 5 to 20 g / kg, preferably 15 to 20 g / kg, of the sweetening mixture.
  • the food is a drink.
  • the food is essentially free from sucrose and / or fructose.
  • the calorific value of the food is 80 to 320 kJ / kg, preferably 240 to 320 kJ / kg.
  • sweetening mixtures containing glucose according to the invention neither another carbohydrate used for sweetening nor the sweetener sucralose consisting of chlorinated sucrose is added as a sweetener, since such compounds can influence the metabolism and the signaling pathways of glucose.
  • the terms “free from” or “-free” mean that no substantial amounts of the designated substance are contained in a mixture or in a food or a mixture. No or undetectable amounts of this substance can be contained, or contents of at most 1% by weight are also possible, since such small amounts are not significant Way to contribute to the calorific value of a food.
  • “fructose-free” can mean that a sweetening mix or a food contains up to a maximum of 1% by weight of fructose.
  • the agents according to the invention are also eminently suitable for sweetening products which contain natural glucose, such as jams, syrups and the like, because unnecessary additional fructose intake is avoided.
  • the term “calorie-free” can mean that certain components of a mixture cannot be metabolized by the human body and therefore have no significant calorific value.
  • the term “metabolism” and modifications thereof relate in particular to the possibility of metabolism by the human body.
  • the sweetening mixture according to the invention can be used for sweetening foods.
  • Another aspect of the present invention relates to the use of a sweetening mixture according to the invention for diagnostic purposes, for example for diagnosing the uptake of glucose in the brain.
  • the sweetening mix of the present invention contains about half the glucose and / or glucose equivalents compared to that amount of sucrose which would be required to provide comparable sweetness.
  • “about half” preferably means that between 40% and 60%, more preferably between 45% and 55% of the glucose equivalents are provided.
  • the sweetening mixture of the present invention has a GSV value between 0.15 and 0.35 for quantifying the glucose-sweetener ratio. It can preferably be provided that the sweetening mixture of the present invention has a GSV value between 0.20 and 0.30. Even more preferably it can be provided that the sweetening mixture of the present invention has a GSV between 0.22 and 0.27, or has a GSV of about 0.25.
  • the GSV value denotes the ratio of the glucose contained in the sweetening mixture and / or the glucose equivalents to the sweetening power.
  • the GSV value can in particular be calculated using the following formula: in which
  • - ITIGIU is the mass of the glucose contained in the sweetening mixture and / or the glucose equivalents contained in the sweetening mixture
  • - rri ges is the total mass of the sweetening mixture
  • - SK is the sweetening power of the sweetening mixture.
  • sucrose has a GSV value of approximately 0.53.
  • a glucose equivalent in the context of the present invention denotes a unit in a compound which is equivalent to a glucose molecule.
  • sucrose consists of a glucose unit and a fructose unit. 1 g of sucrose therefore contains about 0.53 g of glucose equivalents.
  • Example 1 Glucose-containing sweetening mixes according to the invention
  • the sweetener mixes contain one sweetener (mix No. 1-4) or two sweeteners (mix No. 5-8).
  • sweetening mixtures according to the invention were compared.
  • the sweetening mixtures according to the invention were prepared by manually rubbing the individual components.
  • the compositions are given in Table 2 below in percent by weight. Based on the sweetness of the individual components given in the literature, the sweetness of the respective mixture was calculated and is also given in Table 2. About 100 grams of each mixture was made.
  • a black tea extract was sweetened with the above blends to make an iced tea drink. All four drinks were sweetened with appropriate amounts of the mixture according to their sweetness in order to achieve a comparable impression of sweetness.
  • the amounts of the mixtures used are given in Table 3 below.
  • Mixture 9 from Table 2 was used to make drink 1, mix 10 for drink 2, mix 11 for drink 3 and mix 12 for drink 4.
  • drink 2 with the synthetic sweetener was rated significantly worse, in particular because of the aftertaste of the sweetener.
  • the test results show that the sweetening mixtures according to the invention are superior to the conventional sweetening methods, since they are used to supply the brain Sufficient amounts of glucose are provided, the excessive intake of fructose is avoided and the subjective taste impression is comparable to that of sucrose.
  • the sweetening mixtures shown in Table 4 were also evaluated. The participants stated that all of the mixtures given in Table 4 could be used for sweetening foods, in particular beverages (analogous to drink 1 from Table 3).
  • An apricot jam was made according to the following recipe using a ratio of glucose and sweeteners according to the invention: Ingredients:
  • sweetening mixture (glucose / sodium cyclamate / sodium saccharin)
  • Washed, chopped fruits are mixed with the sweetener mixture, pectin and citric acid, boiled and boiled for approx. 5 minutes (until the gelling test is positive), gently bubbly, stirring constantly, and then bottled.
  • the jam was tested for comparison with a jam made according to the same recipe with 400 g of sucrose. With a slightly changed consistency, an excellent taste of the jam according to the invention was found, which was at least equivalent to that of the jam made with sucrose.
  • the jam was tested for comparison with another jam made according to the same recipe with 400 g of glucose. With a slightly changed consistency, the jam according to the invention had an excellent taste, while the jam made with pure glucose had a much poorer taste.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un mélange édulcorant contenant du glucose, comprenant ou étant constitué de glucose et d'au moins un édulcorant sans glucose, et le mélange édulcorant présentant une puissance édulcorante comprise entre 3,0 et 5,0, en particulier entre 3,5 et 4,5. L'invention concerne en outre un produit alimentaire qui contient ce mélange édulcorant.
EP20804253.1A 2019-11-12 2020-11-10 Mélange édulcorant contenant du glucose Pending EP4057837A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATA50962/2019A AT523092A1 (de) 2019-11-12 2019-11-12 Glukosehaltige Süßungsmischung
PCT/EP2020/081591 WO2021094289A1 (fr) 2019-11-12 2020-11-10 Mélange édulcorant contenant du glucose

Publications (1)

Publication Number Publication Date
EP4057837A1 true EP4057837A1 (fr) 2022-09-21

Family

ID=73288622

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20804253.1A Pending EP4057837A1 (fr) 2019-11-12 2020-11-10 Mélange édulcorant contenant du glucose

Country Status (4)

Country Link
US (1) US20220395008A1 (fr)
EP (1) EP4057837A1 (fr)
AT (1) AT523092A1 (fr)
WO (1) WO2021094289A1 (fr)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2116820B (en) * 1982-03-16 1985-10-16 Cumberland Packing Corp Sweetener compositions
WO1999038390A1 (fr) * 1998-01-30 1999-08-05 The Procter & Gamble Company Agent edulcorant
DE10326345A1 (de) * 2003-06-12 2004-12-30 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Lagerstabile Süßstoffmischungen
DE102005040666A1 (de) * 2005-08-26 2007-03-01 Krüger Gmbh & Co. Kg Zusammensetzung für kalorienreduzierte Instant-Getränke
US8993027B2 (en) * 2005-11-23 2015-03-31 The Coca-Cola Company Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses
DE202010009591U1 (de) * 2010-02-19 2011-03-31 Krüger Gmbh & Co. Kg Neue Süßstoffzusammensetzungen
EP2366292A1 (fr) * 2010-03-15 2011-09-21 Nestec S.A. Édulcorants artificiels et performance
WO2018219910A1 (fr) * 2017-05-29 2018-12-06 Noe Christian R Produit diététique et médicament pour l'administration de glucose et la prévention de la démence

Also Published As

Publication number Publication date
AT523092A1 (de) 2021-05-15
US20220395008A1 (en) 2022-12-15
WO2021094289A1 (fr) 2021-05-20

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