FI58716C - ANVAENDNING AV ISOMALTITOL SAOSOM SOETNINGSMEDEL - Google Patents

Description

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Federal Republic of Germany-Förbundsrepubliken

Germany (DE) P 2217628.9 (71) Suddeutsche Zucker-Aktiengesellschaft, Maximilianstrasse 10, 68 Mannheim, Federal Republic of Germany-Forbundsrepubliken Germany (DE) (72) Hubert Schiweck, Obrigheim, Obrigheim, Georg Steinle, Grimstadt, Ludwig Haberl, Ludwig Haberl Tyskland (DE) (7U) Oy Kolster Ab (5U) Use of isomaltitol as a sweetener - Användning av isomaltitol säsom sötningsmedel (62) Divided by application 1018/73 (patent 517lU) -Avdelad frän trap 1018/73 (patent 5171U)

The invention relates to the use of e <-D-glucopyranosido <1-6> sorbitol (isomaltitol) as a low calorie sweetener.

Isomaltitol is comparable to sucrose in physical properties and taste. It is virtually not absorbed as it passes through the intestines. Thus, it is a sweetener that has no nutritional value despite the precipitate-rose-like properties of food texture, texture and fullness. The sweetening power of isomaltitol is about U5% of the sweetening power of sucrose.

Isomaltitol prepared from isomaltose was first described by Wolfrom et al. (J.Am.Chem.Soc. 7U (1952, 1062)). The preparation of isomaltose on its own is difficult and has been a technically unsolved problem so far.

A more suitable method for the preparation of isomaltitol on an industrial scale, starting from sucrose and using isomaltulose as an intermediate, is described in FI patent 5171U.

2 5871 6

The solubility of isomaltitol and isomaltulose is shown in the accompanying Figure 1 compared to the solubility of sugar (sucrose) as a function of temperature. Accordingly, the solubility of isomaltitol is sufficiently high over the entire temperature range, so that it can be used instead of sugar in the manufacture of nutrients and beverages.

The viscosity of isomaltitol solutions (Figure 2) is slightly higher than that of sucrose solutions with the same dry matter content. From a treatment point of view, however, this higher viscosity in the higher concentration range is practically irrelevant, since e.g. the viscosity of a 60 # isomal-titol solution is the same as that of a 62 # sugar solution.

In the concentration range below 30%, the increase in viscosity is absolutely greater; however, high viscosity offers technological advantages in prepared foods and beverages because it provides a fuller flavor.

At room temperature, isomaltitol solutions do not decompose under the influence of 1-n acids even in 150 hours. The rate of degradation of isomaltitol in 1-n, 0.1-n and 0.01-n HCl solutions (100 g isomaltitol / l) at 100 ° C is shown in the accompanying Figure 3. It shows that isomaltitol decomposes only in 1-n hydrochloric acid in 2 hours 100 At 0 ° C completely, in 0.01 N hydrochloric acid, only 25 - # decomposition takes place in up to 10 hours. Thus, isomaltitol is considerably more stable to acids than all carbohydrate-based sweeteners known to date.

Instead, when isomaltulose is fermented only by certain yeast species (C.C.Emeis and S.Windisch, Zeitschrift fur die Zuckerindustrie 10, 2U8-2U9, i960), isomaltitol is not fermented by yeasts, with the exception of a few species of the genus Endomycopsis.

This fact is very important for the microbiological stability of foods and beverages sweetened with isomaltitol. Streptococci in the oral cavity are also unable to polymerize isomaltitol into dextrans or break it down into acids, so foods, foods and beverages sweetened with isamaltitol are less likely to cause tooth decay than similar products made with sugar.

The invertaasivalmisteet and purified No Store (glucose as the sole do not degrade isomalt at room temperature for a week. Based on these findings, it is assumed that the isomalt also can be degraded by adhering to human intestinal mucosal cells glukoosidaasien nor will be absorbed. presumption isomalt-degradability and absorbability was confirmed carried out in rats as the animal experiment , when isomaltitol solutions were administered directly to the small intestine of animals and the change in blood glucose (glucose, fructose, sorbitol) was measured from portal venous blood as a function of time. a useful, sweet-tasting, highly water-soluble "filler" in structure, consistency and fullness in nutrients, in substances and beverages.

In comparative taste tests involving 15 ~ 30 people at a time, it was found that the sweetening ability of isomaltitol is l + 5! the sweetening power of sucrose. The sweetening ability was determined by comparing it with sucrose T ~ and 8- $ aqueous solutions in a triangle test. The taste of isomaltitol is very similar to that of sucrose, and subjects when comparing isomaltitol solutions to equally sweet sucrose solutions were not statistically able to distinguish them or were born poorly. The sweetness of isomaltitol is mild and without off-flavors. Isomaltitol is practically as sweet as isomaltulose, which has a sweetening ability of UU, 5% of the sweetening power of sugar. 15 »75 # isomaltulose and isomaltitol solutions are as sweet as the 7 - / & sucrose solution.

DE 1 903 075 discloses the use of maltitol as a sweetener in nutrients and beverages. The substance is low in calories and is therefore suitable for dietary use. Lactitol, known from GB Patent 1,253,300, is used for the same purpose. Both substances are said to occur only as a syrup, although both maltitol (P. Karrer and J. Buchi, "Reductionsprodukte von Disacchariden: Maltiti, Lactit, Cellobit", Helv.Chim.Acta 20, 1037 »86-90) and lactitol M.L. Wolfrom. W.J.Durke, K.R. Brown and Robert S. Rose jr., "Crystalline Lactositol", J.Am.Chem.Soc. 60, 1938, 571-573) are said to occur as crystalline substances. However, according to the above literature references, both lactitol and maltitol are only difficult to crystallize from ethanol solutions.

Isomaltitol, on the other hand, crystallizes very easily from aqueous solutions.

Therefore, isomaltitol can be obtained in a simple manner as desired compared to maltitol and lactitol, i. crystallization. Isomaltitol is low in calories and is therefore particularly well suited as a sweetener for dietetic nutrients and stimulants and as a fullness carrier for artificial sweeteners.

Likewise, isomaltitol can be mixed as a solid or liquid with other nutritious, sweet carbohydrates, e.g. fructose, xylitol or sorbitol, whereby, for example, when mixed with fructose in a weight ratio of 1: 1, the sweetening capacity of the mixture is approximately the same as that of sucrose.

Sometimes the desired increase in the sweetening ability of isomaltitol to or above the level of sugar sweetening ability can be achieved by mixing in solid isomaltitol with artificial sweeteners such as benzoic acid sulfimide, cyclohexylsulfamate or phenylalanine aspartic acid methyl ester, isomethyl ester, or isomethyl ester. 14 5871 6 isomaltitol solutions sweetened with artificial sweeteners can be dried (spray drying, roller drying, freeze drying, etc.) or used as such.

Mixtures of isomaltitol and artificial sweeteners can be made to resemble sucrose solutions by changing the mixture ratio so that foods and beverages sweetened with these mixtures can no longer be statistically significantly distinguished from sugar-sweetened reference products. Particularly suitable as a blending component with isomaltitol is, for example, phenylalanine aspartic acid methyl ester in a weight ratio of 0.35: 99> 65 · Such blends are suitable for sweetening foods and beverages either as such or compressed into tablets (weight 3 ~ 5 g).

A mixture of 99 to 86 parts by weight of isomaltitol and 0.1 U parts by weight of saccharin (sodium salt of o-benzoic acid sulfiride) is as sweet as sugar. In this case, the taste of such aqueous solutions differs in the concentration range from 3 to 8% of the taste of the corresponding concentrated sucrose solutions, however, in the concentration range <9% no statistically significant difference can be observed.

A mixture of 98.0 parts by weight of isomaltitol and 2.0 parts by weight of cyclamate (sodium salt of cyclohexylsulfonic acid) is as sweet as sugar, but the taste of such a mixture differs equally from the taste of a concentrated sucrose solution in all concentration ranges.

For the artisanal or industrial preparation of food and beverages, such mixtures may be used as solids or liquids, either as such as sugar, provided that no prolonged heating occurs after the sweetener, such as in the manufacture of lemonades and cold drinks, or by adding pure isomaltitol only sweetener only after heat treatment, such as in the manufacture of chocolate, confectionery, marmalade, ice cream, etc.

Example 1

Investigation of the relative sweetness and taste of isomaltitol

After comparative preliminary studies, the following solutions were compared in the tri-angel experiment: a) two 7 - # sucrose solutions to one 15 - # isomaltitol solution, b) two 7-iS sucrose solutions to one 17.3 ~ isomaltitol-1 solution, c) two 7-sucrose solutions into one 18.8 - # isomaltitol solution.

Taste tests performed by 15 subjects yielded the following results: a) 7 subjects did not observe a statistically significant difference between iso-maltitol and sucrose solutions.

b) 12 subjects considered isomaltitol solution sweeter: statistically significant difference p = 0.99 and s 58716 c) 12 subjects considered isomaltitol solution sweeter: statistically significant difference p = 0.99 ·

In the second triangle experiment, one sweet solution was compared: a) two 15-6 $ isomaltitol solutions to one 7- $ sucrose solution, b) two 8- $ sucrose solutions to one 17.6- $ isomaltitol solution.

38 subjects obtained the following results: a) 18 subjects were able to distinguish the sucrose solution thistally, thus no significant difference in taste could be observed, b) 20 subjects were able to distinguish the isomaltitol solution: statistically significant difference p = 0.95 ·

Example 2

Isomaltitol-containing chocolate 25 kg of isomaltitol are finely ground (particle size) and added with stirring to 22.5 kg of cocoa mass and 2.5 kg of cocoa butter, and lecithin and vanillin are added as usual. The pulp is rolled and kneaded mechanically. Before preparation into a plate, 88 g of finely ground phenylalanine aspartic acid methyl ester are added to the chocolate mass during tempering and mixed well. Instead of phenylalanine aspartic acid methyl ester, another artificial sweetener providing a similar sweetness can be used. Chocolate is as sweet as chocolate made with sugar.

Example 3

Isomaltitol-containing lemonades a) 8.9 kg of the isomaltitol sweetener mixture described above are dissolved in 12.63 kg of lemonade base (e.g. orange-flavored) dissolved in 78.1 + 7 kg of water and carbonized with CO 2 to a concentration of 7 g CO 2 / l.

b) 10.95 kg of the isomaltitol sweetener mixture described above are dissolved in 0.66 kg of Coca-Cola base dissolved in 88.39 kg of water and carbonized with CO 2 to a concentration of 7 g CO 2 / l. Soft drinks are as sweet as those sweetened with sugar.

Example 1+

Isomaltitol-containing ice cream 22.1 kg of cream (1 + 0% fat in dry matter), 58.1 kg of whole milk (3.7% fat) and U, 5 kg of skimmed milk powder are mixed with 15 kg of isomaltitol and 0.3 kg: with a stabilizer and the mixture is homogenized and sterilized. After sterilization, 53 g of finely ground phenylalanine aspartic acid methyl ester are added to the ice cream, mixed, beaten and cooled. The ice cream is as sweet as made with sugar.

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Example 5. Low-calorie shortcake 11 + 0 g butter crystalline isomaltitol and egg yolk are kneaded into a foam. Then add 1U0 g of flour together with the baking powder and finally the egg white foam. The cake is baked at 160 ° C for U5 minutes.

Pore volume, browning, etc. are perfectly normal. In the taste test, only a lower sweetness of the cake is observed compared to that baked with sugar.

Example 6 Low Calorie Strawberry Marmalade 1 kg of chopped strawberries, 1 kg of crystalline isomaltitol and 8 kg of semi-esterified pectin (150 ° 3AG-USA) and 7 g of tartaric acid are boiled for 3 minutes and then filled into pretreated glasses.

The dry matter content at the end of cooking is 61.5% Marmalade coagulates perfectly. In the taste test, only less sweetness can be observed compared to strawberry marmalade cooked with sugar.

Example 7

Children's nutritional product with hifidus factor

2 g of isomaltitol is added to 100 Kcal of nutritional value per infant formula or 2/3 milk of ordinary composition. Because isomaltitol enters largely the colon, an infant and infant thus fed develops a nearly pure hifidus flora.