FR2778822A1 - Sweetening compositions containing a mixture of erythritol and sucralose - Google Patents

Abstract

Sweetening compositions containing a mixture of erythritol (I) and 1,6-dichloro-1,6-dideoxy- beta -D-fructofuranosyl-4-chloro-4-deoxy- alpha -D-galactopyranoside (sucralose; II). The weight ratio of (II)/(I) is preferably 1/20000 - 1/5, especially 1/4000 - 1/6.

Description

SWEETENING COMPOSITION AND USES THEREOF

  The subject of the invention is a sweetening composition consisting of a mixture of erythritol and 1,6-dichloro-1,6-

  dideoxy-6-D-fructofuranosyl-4-chloro-4-deoxy-Q-D-galacto-

pyranoside (sucralose).

  The invention also relates to the use of such a composition in food products and in particular in beverages, and as flavoring agent in products intended to be ingested by

men and animals.

  The invention also relates to food products, in particular beverages and table-top sweeteners, containing said composition. It also relates to a process for sweetening a food product by using said composition. The expression "products intended to be ingested by humans and animals" means products intended for oral ingestion and administration such as various foodstuffs such as confectionery, pastries, creams, drinks , jams, sauces, ice creams, prepared animal feeds, as well as pharmaceutical, veterinary, dietetic or hygienic products such as for example elixirs, cough syrups,

  tablets or tablets, chewing pastes, chewing-

  gums, lozenges, oral hygiene solutions,

toothpaste and gels.

  Intense sweeteners, still on the hot seat a dozen years ago, are now accepted as substitutes for sucrose in multiple food applications. However, no intense sweetener alone has the taste qualities of sucrose. This is why the producers of intense sweeteners have been led to propose mixtures. These can be of two kinds: either several intense sweeteners are mixed in defined proportions, or else a mixture of

  or more of them with at least one saccharide.

  The first technique has demonstrated its excellence in many food products. Each intense sweetener has its own sweetness profile, different from that of the others: the sweet sensation may be early (NL - aspartyl-L-phenylalanine-methylester, Aspartame (R)) or delayed (neohesperidin dihydrochalcone), there may be a bitter aftertaste (saccharin,

Aspartame (R)).

  The strategy then consists in strengthening or balancing certain properties of an intense sweetener by

  addition of one or more specific intense sweeteners.

  One of the mixtures of intense sweeteners most often used is that comprising acesulfame

  K and Aspartame (R), both very soluble in water.

  The main reason is the synergy that the mixture of these two compounds develops. If we take as the average sweetening power of each of these two sweeteners the value 300 (compared to the sweetening power of sucrose arbitrarily set to 1), the 1: 1 mixture of the two will have a sweetening power of at least 500. L increase in sweetness by synergy reduces the amount of sweeteners

  necessary for a given sweet flavor of the finished product.

  An increase in sweetening power has also been demonstrated, in document GB-A-2,098,848, with compositions comprising sucralose and certain other intense sweeteners accompanied by a bitter aftertaste such as saccharin, acesulfame K and stevioside and with compositions comprising sucralose and cyclamate (GB-A-2,154,850). On the other hand, no synergy has been demonstrated for compositions comprising sucralose and Aspartame (R), although the quality of the sweet flavor of this composition has been improved (document GB-A-2,153,651). The same is true when

  combines sucralose with sucrose (document GB-A-

2,153,651).

  The second technique to improve the taste qualities of an intense sweetener is to combine it with a saccharide. This is what US-A-5,380,541 proposes, which describes a sweetening composition comprising sucralose and a saccharide chosen from the group consisting of fructose, glucose, maltose, syrups of

  glucose, fructose syrups, lactose and isomaltose.

  The saccharide used in this composition can be hydrogenated. It is then chosen from the group consisting of xylitol, mannitol, sorbitol,

  isomaltitol, maltitol and lactitol.

  The object of the present invention is to propose a new sweetening composition which better meets those which already exist for the various requirements of the practice, that is to say: - which is hypocariogenic, - which is non-laxative, - which has a power high sweetness, - which is low-calorie, - which has no aftertaste, - which is not hygroscopic, - which has good technological aptitudes in all types of application, - which has excellent heat stability and with acid allowing it to resist pasteurization, extrusion, UHT treatments for example, - which is compatible with the vast majority of the ingredients used in the products intended to be ingested and can be optionally premixed with l '' one or the other of them, - which has sufficient viscosity and texture to give finished articles acceptable organoleptic and rheological properties, - which does not require the addition of additives

  texturizers or auxiliary products.

  However, the applicant company had the great merit of being able to reconcile all these many qualities and properties, previously considered irreconcilable, by developing and developing a new sweetening composition. The sweetening composition of the present invention is thus characterized in that it consists

  a mixture of erythritol and 1,6-dichloro-1,6-dideoxy-3-

  D-fructofuranosyl-4-chloro-4-deoxy-c-D-galactopyranoside (sucralose). The sucralose / erythritol weight ratio is between 1/20000 and 1/5. It is preferably between

1/4000 and 1/6.

  Under these conditions, and surprisingly and unexpectedly, the synergy of sweetening power between erythritol and sucralose is surprisingly high, especially if we consider that between sucrose and sucralose, no significant synergy of sweetening power is noticed. Thus, in accordance with the present invention, the rate of synergy relating to the sweetening power can reach

  % by combining erythritol with sucralose.

  In the present description, the term “rate of

  synergy, the rate defined as the percentage increase in sweetening power per unit of weight compared to the sweetening power expected by adding the sweetening powers theoretically provided by each of the sweeteners. Thus, if the sweetening power of a compound X is 0.5 and the sweetening power of a compound Y is 1. The theoretical sweetening power of a mixture 30% X + 70% Y is (0.3 x 0, 5) + (0.7 x 1) = 0.85. If the sweetening power determined by a panel of 250

  tasters is 1.2, the synergy rate will be equal to (1.2 -

0.85). 100 / 0.85 = 41%.

  The sweetening composition according to the invention

  may also include at least one flavor.

  The sweetening composition in accordance with the present invention, having improved taste properties, can be used in any food product to be sweetened. Examples of such products include beverages such as coffee, tea, cola, soda and fruit juices; desserts and frozen desserts such as jelly, pudding, yogurt, ice cream and sorbet; dairy products such as cream, coffee whitener and milk drinks; baking products such as bread and cake; table-top sweeteners. It can also be used as a flavor enhancer in products intended for

  be ingested by humans or animals.

  The invention also relates to a process for sweetening a food product, characterized in that a mixture of erythritol and sucralose is incorporated therein. Advantageously, in the process according to the invention, erythritol and sucralose are used in a weighted sucralose / erythritol ratio of between 1/20000

  and 1/5, and preferably between 1/4000 and 1/6.

  Other characteristics and advantages of the present invention will appear on reading the examples

  which follow, given by way of illustration but not limitation.

EXAMPLE 1: MEASUREMENT OF SYNERGY

  A standard series of 12 aqueous solutions of sucrose containing 12% dry matter (DM), 11% DM, 10% DM, 9% DM, 8% DM .... 1% DM, was prepared from sucrose and EVIAN <R water (sold by DANONE) and

maintained at 20 C.

  The following aqueous solutions were also prepared and maintained at 20 ° C: - Solution A: 10% Erythritol + 90% EVIAN water (by weight), - Solution B: 10% Sucrose + 90% EVIAN water (in weight), Solution C: 0.0075% Sucralose + 99.9925% EVIAN water (by weight), Solution D: 5% Sucrose + 0.0075% Sucralose + 94.9925% EVIAN water (by weight) , - Solution E: 5% Erythritol + 0.0075% Sucralose +

94.99 25% EVIAN water (by weight).

  A panel of 10 untrained tasters was responsible for determining, for each of the solutions tested A, B, C, D or E, which standard sucrose solution had the

  sweetness closest to the solution to be tested.

  Panellists were asked to take a one-minute break and rinse their mouths with EVIAN water

between two tastings.

  The order of presentation of the five solutions to be tested was random and varied from one taster to another. The results of the tastings, presented as an average of the responses of the ten tasters, are grouped

in table 1.

(1) SOLUTION TO BE TESTED A B C D E

  (2) Dry matter of the sucrose solution having the sweetest flavor closest to that 5.4 10.1 4.4 9.4 9.4 7.9 of the test solution (average / 10 tasters) (3) Sweetening power evaluated = dry matter of the sucrose solution having the sweet taste 0.54 1.01 586.7 1.88 1.58 closest to that of the test solution (2) / dry matter of the test solution ( 1) (4) Theoretical sweetening power of mixtures 1 -, 89 1.42 (calculated from the sweetening powers evaluated on solutions A, B and C (3)) (5) Synergy rate = (3 - 4) / 4 x 100 - 0.5% 11.3%

EXAMPLE 2: CARBONATE LEMONADES

FORMULA composition by weight

A B

Sucrose 10.00% -

  Erythritol - 5.00% Sucralose - 0.0124% Citric acid anhydrous 0.25% 0.25% Na benzoate in 10% solution DM 0.20% 0.20% Lemon flavor 0.10% 0.10% Carbonated water 89.45% 94.4376%

0.00% 100.00%

  Sucrose equivalent = Sum for each sweetener in the product formula (% dry matter of the sweetener in the formula) x (sweetening power 10.10% 9.97% theoretical of the sweetener determined line (3) of the table

  of Example 1 from solutions A, B or C).

TASTING RESULT

PANEL 10 PEOPLE A B

  Perceived sweet taste ++ +++ Body (Mouthfeel) ++ ++ Perceived aromas ++ + Preference ++ +++

Claims (10)

  1. Sweetening composition characterized in that it consists of a mixture of erythritol and 1.6-   dichloro-1,6-dideoxy-5-D-fructofuranosyl-4-chloro-4-deoxy-- D-galactopyranoside (sucralose).   2. Composition according to claim 1, characterized in that the weight ratio   sucralose / erythritol is between 1/20000 and 1/5.   3. Composition according to claim 1 or 2, characterized in that the weight ratio   sucralose / erythritol is between 1/4000 and 1/6.   4. Composition according to any one of   Claims 1 to 3, characterized in that it   further includes at least one flavor.   5. Food product characterized in that it comprises a composition in accordance with any one of claims 1 to 4.   6. Food product according to claim 5,   characterized by the fact that it is a drink.   7. Food product according to claim 5,   characterized by the fact that it is a table-top sweetener.   8. Use of a composition in accordance with one   any of claims 1 to 4 as a enhancer   flavor in products intended to be ingested by humans or animals.   9. Process for sweetening a food product, characterized in that a mixture of erythritol and sucralose is incorporated therein, in a weight ratio   sucralose / erythritol between 1/20000 and 1/5.   10. Method according to claim 9, characterized in that the sucralose / erythritol weight ratio is between 1/4000 and 1/6.