FR2634355A1 - NEW SUCROSE-BASED EDULCORANT FOOD-SWEETENER AND PROCESS FOR PREPARING SAME - Google Patents

Abstract

New granular sweetening food product comprising saccharose and at least one intense sweetener, characterized in that it contains from 50 to 99 % by weight of saccharose and from 1 to 50 % of at least one intense or strong sweetener, in that its apparent density is between 0.4 and 0.7 g/cm<3>, preferably between 0.45 and 0.55 g/cm<3>, and in that the mean diameter of the grains is between 150 and 500 mu m, preferably equal to about 200 mu m. The new product of the invention is stable in storage conditions. It is easy to handle. It is also easy to dose accurately and has a sweetening power equal to that of saccharose and brings in a reduced, practically negligible number of calories. The sweetening product may be added to various food products such as beverages, ice creams, dairy products such as yaourts and white cheese, confectionery, as well as food products in the form of powders.

Description

i 263-4355

  NEW SUCROSE EDULCORING PRODUCT BASED ON SUCROSE AND EDUL-

  INTENSE CORANT AND METHOD FOR PREPARING THE SAME

  The present invention relates to a novel food sweetening product based on sucrose and intense sweetener and a process for preparing it. More specifically, the present invention relates to a novel granular sweetener product containing sucrose and at least one intense sweetener up to 50% by weight of said

sweetener product.

  Intense sweeteners, such as saccharin, saccharinates, acesulfame, and especially sweeteners of the dipeptide type, that is to say the esters of aspartyl-phenylalanine, of which the most used is the methyl ester, has -L-aspartyl-L-phenylalanine methyl ester, known as aspartame (AP), are widely used in the industry

  because of their high sweetening power - at least equal to

150 times that of sucrose.

  Some properties of intense sweeteners can however make their use difficult and in particular cause problems when incorporated into food products. Among these are: - poor solubility and low wettability; the fact that they become sticky to moisture and tend to form agglomerates; their extremely high sweetening power which makes their dosing delicate (whereas it must be very precise); - the presence of fines which makes their manipulation difficult;

- their storage instability.

  Various solutions have been proposed to overcome the disadvantages

  the use of intense sweeteners in the food industry.

  Recent work has been mainly focused on aspartame, which is a

  Intense sweetener whose use is widespread.

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  ! EP-A-0102032 discloses a liquid sweetening product comprising aspartame and an aqueous dispersing agent, preferably comprising a

  sugar. Such a liquid product is neither easy to store nor easy to

be precise.

  EP-A-0106910 discloses a solid sweetener product in the form of

  molded products, for example in the form of cubes, containing a dipeptide sweetener, with aspartame being preferred, and at least one excipient which may be sucrose. The amount of dipeptide sweetener is 0.3 to 30% by weight based on the excipient. However, when

  the excipient mainly comprises sucrose, the quantity of

  intense pigment based on dipeptide should be 2.0 - 10% by weight relative to the excipient; in the case where the proportion of excipient is lower, the solubility and wettability of the sweetener based on

  dipeptide are only poorly improved. In addition, the product ob-

  held is then too fine and its handling becomes very bad.

  (page 3, 1. 21 to page 4, 1. 1 and page 5, 1. 19 to page 6, 1. 9).

  In other words, in the case of a composition containing a dipeptide sweetener, for example aspartame, and sucrose, the amount of aspartame should not exceed 9% by weight of the total composition. In addition, the product of EP-A-0106910 is in a molded form, for example in cubes, which prevents to incorporate it as such homogeneously in food products such as ice,

  yogurts or products in powder form.

  An object of the present invention is to provide a sweetening product having a sweetening power much higher than that of sucrose and which can be incorporated in a specific and homogeneous manner in various food products, that these products are liquid, semi-liquid, under

paste or powder form.

  Another object of the invention is to provide such a product which is

  stable storage and easy handling.

  An object of the invention is still to provide such a product having a

  satisfactory solubility and wettability.

  An object of the invention is also to provide a sweetener based on sucrose and intense sweetener that can contain up to 50%

by weight of intense sweetener.

  An object of the invention is furthermore to provide a sweetening product based on sucrose and intense sweetener which may comprise several

intense sweeteners.

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  Other objects and advantages of the invention will appear on reading

the description below.

  The present invention meets the above objects and provides a granular sweetening product comprising sucrose and at least one intense sweetener characterized in that it contains from 50 to 99% by weight of sucrose and from 1 to 50% of at least an intense sweetener, in that its bulk density is between 0.4 and 0.7 g / cm 3, preferably between 0.45 and 0.55 g / cm 3, and in that the average grain diameter is

  between 150 and 500 μm, preferably about 200 μm.

  The present invention also provides a process for the preparation of this novel sweetening product comprising the steps of: a) preparing sucrose particles of average diameter between 150 and 500 μm comprising the steps of al) granulating sucrose in a wet phase in a device continuous granulation system in which is supplied, at its upper part, crystallized sucrose having a mean diameter of between 80 and 100 pm and water vapor is injected, substantially at the level of the supply of said crystallized sucrose, hot air being blown upwardly into said granulation apparatus; a2) drying and cooling, on a fluidized bed connected to the lower portion of said granulation apparatus, sucrose particles formed in step ai); a3) sieving the particles from step a2) so as to obtain sucrose particles having an average diameter of between 150 and 500 μm; b) mixing the sucrose particles from step a3) with

  Intense sweetener (s) in powder form

  moderate quantities for a sufficient time to obtain the desired product.

  As an intense sweetener (s) usable in the present invention

  examples of these are saccharin, saccharinates, acesulfame, and dipeptide sweeteners,

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  that is, the esters of aspartyl-phenylalanine, the most used of which is the α-L-aspartyl-L-phenylalanine methyl ester known as

  the name of aspartame (AP). This list is not exhaustive.

  The novel food sweetening product of the present invention

  sucrose base and intense sweetener (s) may further comprise

  Another constituent such as a protein, a gelling agent, etc., such a product will be added, if necessary, during step b).

  mixing under moderate conditions.

  To better illustrate the present invention, a method for obtaining a granular food sweetening product according to the invention is described.

  in more detail below, as an example.

  Icing sugar, that is, crystallized sucrose having a diam-

  average between 80 and 100 pin, is fed by means of a

  volumetric or gravimetric dosing device, for example a

  screw, at the top of a granulation chamber. The part

  The bottom of this granulation chamber communicates with a fluidized bed in which air, the temperature of which decreases from upstream to downstream, is blown from a temperature of> 100 ° C. (hot air) to a temperature of 15 ° C. 20 C (cold air). The injection into the granulation chamber, substantially at the level of the icing sugar incorporation, of the water vapor which creates, together with the hot air blown upstream of the fluidized bed, a turbulence which causes the agglomeration of

  ice sugar particles between them and their subsequent granulation.

  The agglomerated and granulated particles fall by gravity to the lower part of the granulation chamber and are taken up by the current

  air from the fluidized bed; they advance on the fluidized bed and are

  chilled by the cold air stream at 15-20 OC before being evacuated

  fluidized bed to be sent for sieving, to provide

  sucrose cells with appropriate granulation (average diameter between 150 and 500 μm). These sucrose particles are then mixed with the intense sweetener (s) in powder form in a "soft" mixer, for example a ribbon or plow mixer, having

  a low rotation speed. We can incorporate the quantity

  sweetness (s) intense (s) in one or more times. In the case

  o many intense sweeteners are used, it is necessary to

  make a mixture of these before incorporating them with the

saccharose.

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  By way of example, to manufacture 50 kg of product according to the invention containing 30 kg of sucrose and 20 kg of intense sweetener, it is possible to use a 200-liter ribbon mixer whose rotational speed is 30-40 rpm. min. The 20 kg of intense sweetener (s) can be incorporated into the 30 kg of sieved sucrose particles, mixing for 15 to 20 minutes, or three times 6.7 kg of intense sweetener (s), the mixing time between each addition being 5 minutes and the final mixture being fixed at 10 minutes. In general, the mixing time of the sieved sucrose particles after their exit from the fluidized bed with the intense sweetener (s) will be determined so as to be sufficient to obtain a complete incorporation of (s) ) intense sweetener (s) in the particles of

  sucrose and a complete homogeneity of the product.

  The product of the invention, obtained for example by a process such as

  described above, is not a simple mixture of sucrose and edul-

  intense color (s). In this respect sediment

  Ultrasound treatment on a product according to the invention containing 40% by weight of AP and 60% by weight of sucrose. Dosages to different

  Heights did not reveal any significant differences in the components.

  The new sweetening product of the invention does not include fines and is therefore easy to handle. It is stable in storage, and does not

form no agglomerates.

  It is easy to dose precisely because of both its shape

  granular and its low apparent density.

  It dissolves very well in water and its wettability is excellent.

  By way of example, 2.5 g of product according to the invention containing 1.5 g of sucrose and 1 g of AP dissolve in one liter of water at 20 C 4 times

faster than l g of AP alone.

  In addition, with a sweetening power equal to that of sucrose, the product according to

  the invention provides only a reduced or neglected number of calories.

  corn. For example, a product according to the invention containing 60% by weight of sucrose and 40% by weight of AP will have a sweetening power equal to

  about 80 times that of sucrose; in other words, to be able to

  equal to that of sucrose, this product will provide a number of calories corresponding to less than 1% of that which would have been brought

  by sucrose, which is negligible.

  The new sweetening product of the invention can be added to various food products, for example beverages, ice creams, dairy products such as yogurts and cottage cheese, confectionery, as well as food products. powder form, etc.

  The present invention makes it possible to formulate a formulation adapted to each

  that specific case possible, by choosing in particular the (s)

  Intense sweetener (s) present and adjusting their dosage.

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Claims (4)

  A granular food sweetening product comprising sucrose and at least one intense sweetener characterized in that it contains from 50 to 99% sucrose ipoids and from 1 to 50% by weight of at least one intense sweetener, in that its apparent density is between 0.4 and 0.7 g / cm3 and that the average diameter of the   grains is between 150 and 500 μm.   2. Sweetening product according to claim 1, characterized by the fact   that its apparent density is between 0.45 and 0.55 g / cm3.   Sweetener product according to one of Claims 1 and 2, characterized   in that the average grain diameter is about pm.   4. Process for the preparation of a sweetening product according to one of the   Claims 1 to 3 comprising the following steps:   a) preparation of sucrose particles of average diameter   between 150 and 500 μm comprising the steps of al) granulating the sucrose in a wet phase in a continuous granulation apparatus in which is fed, at its   the upper part, crystallized sucrose with a dia-   average meter between 80 and 100 pm and is injected with water vapor, substantially at the level of the supply of said   crystallized sucrose, hot air being blown   ascending step in said granulation apparatus; a2) drying and cooling, on a fluidized bed connected to the   lower part of said granulation apparatus, parti-   sucrose cells formed in step a1a)) sieving the particles from step a2) so as to obtain sucrose particles having a mean diameter of between 150 and 500 pm; 8 2634355   b) mixing the sucrose particles from step a3) with the intense sweetener (s) in powder form, optionally premixed, under moderate conditions   for a time sufficient to obtain the desired product.