IE883670L - "sweetening agent" - Google Patents
"sweetening agent"Info
- Publication number
- IE883670L IE883670L IE883670A IE367088A IE883670L IE 883670 L IE883670 L IE 883670L IE 883670 A IE883670 A IE 883670A IE 367088 A IE367088 A IE 367088A IE 883670 L IE883670 L IE 883670L
- Authority
- IE
- Ireland
- Prior art keywords
- sweetening agent
- dry product
- agent according
- sweetening
- mixture
- Prior art date
Links
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 99
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 98
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 238000002360 preparation method Methods 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 235000021056 liquid food Nutrition 0.000 claims abstract description 4
- 235000013365 dairy product Nutrition 0.000 claims abstract description 3
- 235000015243 ice cream Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 30
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 19
- 108010011485 Aspartame Proteins 0.000 claims description 18
- 239000000605 aspartame Substances 0.000 claims description 18
- 235000010357 aspartame Nutrition 0.000 claims description 18
- 229960003438 aspartame Drugs 0.000 claims description 18
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 17
- 239000000619 acesulfame-K Substances 0.000 claims description 17
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 239000012876 carrier material Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229940043353 maltol Drugs 0.000 claims description 7
- 235000019204 saccharin Nutrition 0.000 claims description 6
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 5
- 240000001987 Pyrus communis Species 0.000 claims description 5
- 239000006185 dispersion Substances 0.000 claims description 5
- 229940081974 saccharin Drugs 0.000 claims description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 5
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 229960001462 sodium cyclamate Drugs 0.000 claims description 3
- 241000220225 Malus Species 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 8
- 238000001914 filtration Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013681 dietary sucrose Nutrition 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000015206 pear juice Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 229940109275 cyclamate Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013997 pineapple juice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- ZLPUOESIFVNQSF-UHFFFAOYSA-N 6-methyloxathiazine Chemical compound CC1=CC=NSO1 ZLPUOESIFVNQSF-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Outer Garments And Coats (AREA)
Abstract
The invention relates to a sweetener having improved sucrose-like taste containing a) at least one synthetic sweetener and b) at least one aroma-free concentrated fruit preparation having a dry matter content of 60 to 80 DEG Brix, and to a dried product prepared therefrom and a process for its preparation. Such a sweetener and dried product are suitable both domestically and in industrial food manufacture, e.g. for sweetening liquid foods, dairy products and ice cream products.
[EP0319984A2]
Description
60953 1 Sweetening Agent / i This invention relates to a sweetening agent having an improved saccharose-like flavor, a dry product made therefrom, a method of producing same and the use thereof.
For dietary or medical purposes, synthetic sweeteners of low nutritional 5 value are increasingly used instead of sugar for reducing the calorie intake. Apart from saccharin and cyclamate which have been known for a long time, aspartame (L-aspartyl-L-phenylalanine methyl ester) and acesulfame K (potassium salt of 6-methyl-1,2,3-oxathiazine-^(3H)-one-2,2-dioxide) are the only synthetic sweeteners 20 of importance. In contrast to sugar substitutes such as fructose, xylite, sorbitol and mannitol, they are no energy sources and therefore increasingly used in low-calorie food.
An important criterion of these sweeteners is the sweetening power which in comparison with saccharose is substantially greater. IS Saccharins and cyclamates, however, have the disadvantage that they leave a bitter aftertaste in the mouth. Although aspartame tastes very good, it has a limited stability. Acesulfame K is not quite as sweet as aspartame, but has a longer shelf life.
As is described in vGerman Patent 25 60 54U, attempts were already made to 20 eliminate these disadvantageous properties by mixing sweeteners with each other. Mixtures of sweeteners are especially used for the reason that the sweet flavor is often synergistically increased therein, whereby in comparison with pure sweeteners a certain ' amount of sweetener can be saved. 2 Another reason for using mixtures of sweeteners is that some of the known sweeteners develop their_sweetness on the tongue very late whilst others leave a sweet taste very early, with the latter, however, also disappearing very soon. This disadvantage can be largely offset by admixing sweeteners of a longer lasting sweetness or also through mixing with natural sugars, if desired.
A method of improving the flavor of acesulfame K in household preparations is known from German Patent Application 33 31 517 wherein prior tc use acesulfame K is evenly mixed with other substances and used 10 in the form of this mixture. Amino acids or mixtures of amino acids, preferably glycine and glutamic acid or monosodium glutamate, are used for mixing.
Furthermore, German Patent 25 60 5^ and German Patent Application 25 56 109 disclose » sweetened foodstuffs and modified sweeteners respectively 25 which contain aspartame,optionally mixed with saccharin, a cyclamate or saccharose, as well as aluminium potassium sulfate and/or naringine naringenine-5-rhamnosido glucoside as flavor modifiers in amounts effective to modify the lasting sweet aftertaste of the above-mentioned sweetener.
German Patent Application 3^ 22 247 discloses a method of preparing a carrier fc sweeteners wherein a special monosaccharide or disaccharide is reacted with an aqueous saccharose solution to form a gluco-oligosaccharide mixture.
Japanese Patent 59-154 956 discloses a sweeting agent consisting of ace-25 sulfame K and fructose.
Hence, all sweetener mixtures that have so far been known relate to mixtures of synthetic sweeteners having defined chemical compounds. 3 German Patent Application 12 55 467 discloses a method of producings a colorles: sweetening agent by comminuting pomaceous fruit, heating the mash, separating, cleaning and concentrating the juice.
/ ✓ German Patent Application 24 56 926 relates to a sweetener preparation which 5 contains aspartame as the synthetic sweetener enclosed in a matrix forming material. So-called fusion agents which may also be juice crystals are used as the matrix forming material. A sweetening agent having an improved saccharose-like flavor is here not obtained.
It is desirable that especially the saccharose likeness of the 10 flavor of sweetener mixtures be further improved because the sweet flavor of saccharose has become the standard against which the sweetness of all sweeteners is judged.
It is therefore the object of this invention to provide a sweetening agent and a dry product made therefrom with an improved saccharose-15 like flavor and to indicate a method of producing same.
This object is attained by a sweetening agent of the above-mentioned kind which contains a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation of 60 to 80° Brix. 2Q The dry product of the invention contains such a sweetening agent and at least one carrier material. r ) ( Component a) in the sweetening agent of the invention is preferably aspartame, acesulfame K, sodium cyclamate or saccharin. One or more of these sweeteners may be used for mixing with component b). Preferred is however the use of a mixture consisting of two sweeteners, with a mixture of aspartame and acesulfame K being especially preferred.
One or more dearomatized and concentrated fruit preparations can also be used as component b). The fruit preparations can be made from both light-colored and dark-colored fruits. Fruit preparations made from light-colored fruits, especially apple, pear, grape, lemon, apricot, pineapple and orange, are expediently used. Mixtures of two fruit preparations, e.g. mixtures of pear and pineapple or grape and orange, are especially suited. These fruit preparations must have 60 to 80° Brix.
The fruit preparations are obtained by clarifying juice concentrates, e.g. through filtration, by dearomatizing them through vacuum evaporation and by concentrating same, if desired, through ultrafiltration or reverse osmosis. A corresponding treatment of the resultant concentrates on ion exchangers adjusts the acid content thereof to the desired value; if necessary, the concentrates are additionally adjusted to the desired dry solids content. The total amount of acid, determined as titer (according to ml 1N-K0H per 10 g fruit preparation) is expediently in the range of 0.01 to 6 ml 1N-K0H per 10 g fruit preparation.
The amount of components a) and b) in the sweetening agent of the invention depends on the respectively intended purpose of the mixture. 0.3 to 10.0% by wt. of component a) are preferably used, especially preferred are 1.0 to 6.0% by wt.; when a mixture of two sweeteners is used, the amount of the individual components can respectively be in the range of 0.15 to 5.0% by wt. The amount of component b) is preferably at 40.0 to 98.0% by wt., based on the agent.
✓ The addition of maltol to the sweetening agent is preferred 5 because it further intensifies the saccharose-like flavor of the sweetening agent of the invention. Maltol is preferably used in an amount of 0.005 to 1.0% by wt., based on the agent, with an amount of 0.025 to 1.0% by wt. being especially preferred.
When the sweetening agent of the invention is used for sweetening 10 liquid food, especially beverages, it may also contain water and other additions such as ascorbic acid. The amount of ascorbic acid is preferably in the range of 0.1 to 0.2% by wt.
Surprisingly enough, it has been found that the sweetening agent of the invention has a considerably improved saccharose-like 2^ flavor in comparison with known mixtures of sweeteners. Since it synergistically intensifies the sweet flavor in the mixture consisting of synthetic sweeteners and natural fruit preparation, the amount of synthetic sweeteners can be considerably reduced because the fruit preparation enhances the sweetness of the 20 synthetic sweeteners by far better than known mixtures of sweeteners.
It is for instance sufficient to add 0.5 to 1.8% by wt. of the sweetening agent of the invention to foodstuffs to attain a saccharose-like sweetness.
The sweetening agent of the invention and the dry product made 25 therefrom are especially suited for sweetening liquid food such as beverages, or dairy products such as milk products with a fat content of 0.3 to 10%, e.g. fruit yoghurt or fruit butter- r milk, or ice-cream products. t 6 The sweetening agent of the invention can be used in liquid and solid form. The dry product can be obtained from the liquid mixture by common techniques, such as spray drying and/or vacuum drying and/or drum drying and/or freeze drying, using suitable 5 carrier materials such as maltodextrin or lactose. The dry product of the invention preferably contains 20 to 40% by wt. of the sweetening agent, 30% by wt. being especially preferred, and 60 to 80% by wt. of the carrier material, 70% by wt. being especially preferred.
The dry product of the invention can then be used in powder form, in granular form, e.g. as sweetener of low bulk density for sprinkling purposes, or in tablet form after pressing.
When tablets are made, the dry product of the invention which contains the mixture of sweetening agent and carrier material 15 may have added thereto at least one further synthetic sweetener, e.g. a mixture of aspartame and acesulfame K, as well as various adjuvants such as pressing adjuvants, e.g. corn starch, sorbitol or vegetable fats, or suitable expanding agents such as tartaric acid or sodium bicarbonate, for accelerating the dissolution. 20 Such a tablet preferably contains 10 to 40% by wt. of the mixture consisting of sweetening agent and carrier material, 20 to 30% by wt. being especially preferred, and 10 to 40% by wt. of the added synthetic sweetener, 20 to 30% by wt. being especially preferred. t To make granules, e.g. sweeteners for sprinkling purposes, at least one further sweetener can also be added to the dry product of the invention. The obtained product preferably contains 10 to 30% by wt. of the mixture consisting of sweetening agent and carrier material, 15 to 25% by wt. being especially preferred, and 0.1 to SO 5.0% by wt. of the added synthetic sweetener, 0.4 to 3% by wt. being especially preferred.
The sweetening agent of the invention and the dry product of the invention are suited as products for the food industry and as products which are directly used for domestic purposes.
To give the sweetening agent of the invention a good solubility, stability and microbiological stability, the titer of the agent should preferably be in the range of 0.01 to 6 ml 1N-K0H/10 g mixture, and the pH in the range of 2.8 to 4.5.
For the production of the sweetening agent the powdery synthetic sweetener, which hasopt;'"ona^^Deen mixed with maltol and/or ascorbic acid, is dispersed and dissolved in the fruit preparation used according to the invention. The liquid dispersion is subsequently pasteurized with the sweeteners being entirely dissolved and the corresponding microbiological stability being attained, and the product is dried, if desired.
A carrier material is added to the above solution to make the dry product. The res"ltant product can then be granulated in the customary way,optionally after drying or can be pressed after drying to form tablets.
The following examples will explain the invention.
Example 1 0.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.1% by wt. of ascorbic acid and 100 ml drinking water are added thereto. 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 1:1) are added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to 65° Brix. 8 The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml 1N-K0H/10 g sweetening agent.
Example 2 1 g aspartame and 1.5 g acesulfame K are dispersed in 5 g water. The dispersion is stirred into 92.5 g of a fruit preparation which consists of apple and pear juice (mixing ratio 1:1) and has been obtained by filtration, dearomatization and concentration to 75° Brix. The dispersion is subsequently pasteurized and dissolved. The resultant sweetener solution has a pH of 2.8 and a titer of 6.0 ml 1N-KOH/10 g sweetening agent.
Example 3 a.) 1.5% aspartame and 6% acesulfame K, b.) 0.5% aspartame and 6% acesulfame K, c.) 1.2% aspartame, 1.2% acesulfame K and 4.8% sodium cyclamate are dispersed in x g water (x = 100 g - sweeteners - fruit preparation) and stirred into 85 g of a fruit preparation which consists of apple and lemon juice and has been adjusted by filtration, dearomatization, deacidification and concentration to 75° Brix. The dispersion is subsequently pasteurized with the sweeteners being dissolved. The resultant solution has a pH of 3.^ and a titer of 0.9 ml 1N-KQH/10g sweetening agent.
Example 4 a.) 0.45% aspartame and 0.45% acesulfame K, b.) 0.3% aspartame and 0.3% acesulfame K and 0.35% saccharin are dispersed in x g water (x = 100 g - sweeteners -fruit preparation) and stirred into 60 g of a fruit preparation which consists of grape and pear juice (mixing ratio 2:1) and has been adjusted by filtration, dearomatization, deacidification and concentration to 75° Brix.
The disperson is subsequently pasteurized with the sweeteners dissolving. The resultant sweetener solution has a pH of 4.2 and a titer of 0.3 ml 1N-K0H/10 g sweetening agent.
Example 5 0.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.05% by wt. of ascorbic acid and suspended in 3-3% by wt. of water. 0.05% by wt. of maltol and 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 2:1) are added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to 65° Brix.
The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml 1N-K0H/10 g sweetening agent.
Claims (25)
1. A sweetening agent having an improved saccharose-like flavor, comprising a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation of 60 to 80° Brix.
2. A sweetening agent according to claim 1, characterized in that it has an acid concentration, determined as titer, of 0.01 to 6 ml 1N-KOH/10 g mixture and a pH of 2.8 to 4.5.
3. A sweetening agent according to claim 1 or 2, characterized in that it also comprises maltol.
4. A sweetening agent according to any of claims 1 to 3, characterized in that component a) is aspartame, acesulfame K, sodium cyclamate or saccharin.
5. A sweetening agent according to claim 4, characterized in that component a) is a mixture of aspartame and acesulfame K.
6. A sweetening agent according to any of claims 1 to 5, characterized in that component b) was made from a light-colored fruit.
7. A sweetening agent according to claim 6, characterized in that said light-colored fruit is apple, pear, grape, lemon, apricot, pineapple or orange or a mixture thereof. 11
8. A sweetening agent according to any of claims 1 to 7, characterized in that it contains 0.3 to 10.0% by w£. of component a).
9. A sweetening agent according to any of claims 1 to 8, characterized in that it contains 40.0 to 98% by wt. of component b).
10. A sweetening agent according to any of claims 1 to 9, characterized in that it contains 0.005 to 0.1% by wt. of maltol.
11. A sweetejiing agent according to any of claims 1 to 10, characterized in that it further comprises ascorbic acid.
12. A sweetening agent according to any of claims 1 to 11, characterized in that it is present as a dry product.
13. A dry product comprising a sweeting agent according to any of claims 1 to 11 and at least one carrier material.
14. A dry product according to claim 13, characterized in that it contains 20 to 40% by wt. of the sweetening agent and 60 to 80% by wt. of the carrier material.
15. A dry product according to claim 13 or 14, characterized in that it is present in tablet form, granular form or powder form.
16. A dry product according to claim 15, characterized in that in tablet form it further comprises at least one synthetic sweetener and/or at least one pressing adjuvant and/or an expanding agent.
17. A dry product according to claim 16, characterized in that it contains 10 to 40% by wt. of the mixture of sweetening agent and carrier material and 10 to 40% by wt. of synthetic sweetener. 12
18. A dry product according to claim 15, characterized in that in granular form it further comprises at least one synthetic sweetener.
19. 19- A dry product according to claim 18, characterized in that it contains 10 to 30% by wt. of the mixture of sweetening agent and carrier material and 0.1 to 5.0% by wt. of synthetic sweetener.
20. A method of producing the sweetening agent according to any of claims 1 to 12, characterized in that at least one powdery synthetic sweetener,optionally maltol and/or ascorbic acid, is dispersed in at least one dearomatized and concentrated fruit preparation of 60 to 80° Brix, and the dispersion is pasteurized with dissolution of the components.
21. A method according to claim 20, characterized in that the resultant solution is dried.
22. A method of producing the dry product according to any of claims 13 to 19, characterized in that the sweetening agent produced according to the method of claim 20. is mi xed with a carrier material and either dried and then optionally pressed to form tablets^ or optionally dried and optionally granulated in the customary way.
23. Use of the sweetening agent according to any of claims 1 to 12 and of the dry product according to any of claims 13 to 19 for domestic purposes or for industrial food preparation, e.g. for sweetening liquid food , especially beverages, as well as dairy products and ice-cream products.
24. A sweetening agent whenever produced by a method as claimed in claim 20. as defined in Claim 1
25. A sweetening agentysubstantially as hereinbefore described by way of Example. Dated this 9th day of December, 1988. BY:- T0MKINS & CO., Applicants' Agents, (Signed) 5, Dartmouth Road, DUBLIN 6.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3741961A DE3741961C1 (en) | 1987-12-10 | 1987-12-10 | Sweetener, process for the production thereof and use thereof |
| DE3839869A DE3839869C2 (en) | 1987-12-10 | 1988-11-25 | Sweetener |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE883670L true IE883670L (en) | 1989-06-10 |
| IE60953B1 IE60953B1 (en) | 1994-09-07 |
Family
ID=25862661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE367088A IE60953B1 (en) | 1987-12-10 | 1988-12-09 | Sweetening agent |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0319984B1 (en) |
| JP (1) | JPH0728691B2 (en) |
| AU (1) | AU612738B2 (en) |
| CA (1) | CA1325134C (en) |
| DE (2) | DE3839869C2 (en) |
| DK (1) | DK175279B1 (en) |
| ES (1) | ES2033405T3 (en) |
| FI (1) | FI94210C (en) |
| GR (1) | GR3004497T3 (en) |
| IE (1) | IE60953B1 (en) |
| NO (1) | NO172721C (en) |
| PT (1) | PT89204B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4873112A (en) * | 1988-07-26 | 1989-10-10 | Fruitsource Associates | Fruit concentrate sweetner and process of manufacture |
| AU6074990A (en) * | 1989-08-11 | 1991-03-11 | Harold Bumann | Process for preparing fruit nectars |
| US5064658A (en) * | 1990-10-31 | 1991-11-12 | Warner-Lamber Company | Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same |
| DE4416429A1 (en) | 1994-05-10 | 1995-11-16 | Hoechst Ag | Sweetener with an improved sucrose-like taste and process for its production and use |
| JP3646497B2 (en) * | 1997-12-22 | 2005-05-11 | 味の素株式会社 | Granular sweetener |
| JP3648959B2 (en) * | 1997-12-22 | 2005-05-18 | 味の素株式会社 | Sweetener composition |
| EP1049388A1 (en) * | 1998-01-30 | 2000-11-08 | The Procter & Gamble Company | Sweetening agent |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| DE102012017884A1 (en) * | 2012-08-03 | 2014-02-20 | Krüger Gmbh & Co. Kg | Composition for the delayed absorption |
| CN104719484B (en) * | 2013-12-24 | 2018-09-18 | 内蒙古伊利实业集团股份有限公司 | A kind of production method of milk tablet base stock powder and the direct tablet compressing method of milk tablet |
| EP3236776A1 (en) * | 2014-12-23 | 2017-11-01 | Celanese Sales Germany GmbH | Taste modifying compositions |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1255467B (en) * | 1963-09-07 | 1967-11-30 | Donath Kelterei G M B H & Co K | Process for the preparation of a colorless sweetener free of off-taste |
| ZA703079B (en) * | 1969-05-09 | 1971-06-30 | Searle & Co | Sweetening compositions and method |
| US3761288A (en) * | 1970-07-16 | 1973-09-25 | Gen Foods Corp | Method for making a low calorie sweetening composition |
| GB1508132A (en) * | 1974-05-20 | 1978-04-19 | Technicon Instr | Analysis of biological fluids |
| CH584037A5 (en) * | 1974-10-23 | 1977-01-31 | Vebo Genosschenschaft Solothur | |
| DE2560544C2 (en) * | 1975-12-12 | 1986-05-28 | General Foods Corp., White Plains, N.Y. | Sweetened foods |
| DE2556109C2 (en) * | 1975-12-12 | 1984-05-03 | General Foods Corp., 10625 White Plains, N.Y. | Modified sweeteners and methods of modifying the persistent sweet aftertaste of a sweetener |
| LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
| JPS59154956A (en) * | 1983-02-21 | 1984-09-04 | Takeda Chem Ind Ltd | Sweetening composition and sweetening method |
| DE3329764C2 (en) * | 1983-08-18 | 1997-08-21 | Krueger Gmbh & Co Kg | Dry, free-flowing and easily soluble sweetener preparation, and process for its preparation |
| DE3422247A1 (en) * | 1984-06-15 | 1985-12-19 | Pfeifer & Langen, 5000 Köln | GLUCO-OLIGOSACCHARIDE MIXTURE AND METHOD FOR THE PRODUCTION THEREOF |
-
1988
- 1988-11-25 DE DE3839869A patent/DE3839869C2/en not_active Expired - Lifetime
- 1988-12-08 ES ES198888120559T patent/ES2033405T3/en not_active Expired - Lifetime
- 1988-12-08 DE DE8888120559T patent/DE3869356D1/en not_active Expired - Lifetime
- 1988-12-08 EP EP88120559A patent/EP0319984B1/en not_active Expired - Lifetime
- 1988-12-08 NO NO885467A patent/NO172721C/en unknown
- 1988-12-08 AU AU26691/88A patent/AU612738B2/en not_active Expired
- 1988-12-09 DK DK198806892A patent/DK175279B1/en not_active IP Right Cessation
- 1988-12-09 JP JP63310221A patent/JPH0728691B2/en not_active Expired - Lifetime
- 1988-12-09 FI FI885721A patent/FI94210C/en not_active IP Right Cessation
- 1988-12-09 PT PT89204A patent/PT89204B/en not_active IP Right Cessation
- 1988-12-09 IE IE367088A patent/IE60953B1/en not_active IP Right Cessation
- 1988-12-09 CA CA000585430A patent/CA1325134C/en not_active Expired - Lifetime
-
1992
- 1992-05-05 GR GR920400857T patent/GR3004497T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FI885721A0 (en) | 1988-12-09 |
| NO885467L (en) | 1989-06-12 |
| DK175279B1 (en) | 2004-08-09 |
| AU612738B2 (en) | 1991-07-18 |
| IE60953B1 (en) | 1994-09-07 |
| FI94210B (en) | 1995-04-28 |
| PT89204A (en) | 1989-12-29 |
| NO172721B (en) | 1993-05-24 |
| JPH01211468A (en) | 1989-08-24 |
| DE3839869A1 (en) | 1990-05-31 |
| EP0319984A2 (en) | 1989-06-14 |
| AU2669188A (en) | 1989-06-15 |
| EP0319984B1 (en) | 1992-03-18 |
| CA1325134C (en) | 1993-12-14 |
| JPH0728691B2 (en) | 1995-04-05 |
| DE3869356D1 (en) | 1992-04-23 |
| DE3839869C2 (en) | 1993-12-09 |
| NO172721C (en) | 1993-09-01 |
| PT89204B (en) | 1993-06-30 |
| FI885721L (en) | 1989-06-11 |
| NO885467D0 (en) | 1988-12-08 |
| DK689288D0 (en) | 1988-12-09 |
| FI94210C (en) | 1995-08-10 |
| EP0319984A3 (en) | 1989-12-06 |
| ES2033405T3 (en) | 1993-03-16 |
| DK689288A (en) | 1989-06-11 |
| GR3004497T3 (en) | 1993-03-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK9A | Patent expired |