JP5725854B2 - 天然高甘味度甘味料組成物の送出システム、その配合方法、及び使用法 - Google Patents
天然高甘味度甘味料組成物の送出システム、その配合方法、及び使用法 Download PDFInfo
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- JP5725854B2 JP5725854B2 JP2010509468A JP2010509468A JP5725854B2 JP 5725854 B2 JP5725854 B2 JP 5725854B2 JP 2010509468 A JP2010509468 A JP 2010509468A JP 2010509468 A JP2010509468 A JP 2010509468A JP 5725854 B2 JP5725854 B2 JP 5725854B2
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- rebaudioside
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- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
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- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- 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
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- 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
- A23L27/34—Sugar alcohols
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/36—Terpene glycosides
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- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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- 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
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Description
一般に、本発明の実施形態は、取り扱いの容易さ及び溶解速度が改善された甘味料組成物の送出システムを提供する。特定の実施形態により本明細書で提供される甘味料組成物に適切な送出システムの非限定的な例としては、砂糖又はポリオールと同時結晶化した甘味料組成物、凝集した甘味料組成物、圧縮した甘味料組成物、乾燥した甘味料組成物、粒状甘味料組成物、球状化した甘味料組成物、顆粒状甘味料組成物、及び液体甘味料組成物が挙げられる。
特定の実施形態では、甘味料組成物は、実質的に粉立ちの問題がない実質的に水溶性の甘味料を調製するために、様々な比率で砂糖又はポリオールと同時結晶化される。本明細書において、砂糖とは、通常、ショ糖を指す(C12H22O11)。本明細書において、ポリオールとは、糖アルコールと同義であり、通常、複数の水酸基、エリスリトール、マルチトール、マンニトール、ソルビトール、ラクチトール、キシリトール、イソマルト、プロピレングリコール、グリセロール(グリセリン)、トレイトール、ガラクチトール、パラチノーゼ、還元イソマルト−オリゴ糖、還元キシロオリゴ糖、還元ゲンチオオリゴ糖、還元麦芽糖シロップ、還元ブドウ糖シロップ、及び糖アルコール又は甘味料組成物の味に悪影響を与えずに還元することができる任意の他の炭水化物を含む分子を指す。
特定の実施形態では、甘味料組成物の凝集物が提供される。本明細書において、「甘味料凝集物」とは、密集して相互に保持された複数の甘味料粒子を意味する。甘味料凝集物の例としては、結合剤で保持した凝集物、押出物、及び顆粒が挙げられるが、これらに限定されない。
特定の実施形態によれば、甘味料組成物、結合剤、及び担体の凝集物を調製するプロセスが提供される。凝集物を製造する方法は当業者にとって周知であり、米国特許第6,180,157号にさらに詳細に開示されている。一般に、特定の実施形態により凝集物を調製するプロセスは、溶媒中で甘味料組成物と結合剤を含むプレミックス溶液を調製する工程と、プレミックスをプレミックスの混合物を効果的に形成するのに十分な温度まで加熱する工程と、流動床凝集装置によってプレミックスを流動化した担体上に適用する工程と、その結果の凝集物を乾燥する工程とを含む。その結果の凝集物の甘味レベルは、プレミックス溶液中の甘味料組成物の量を変更することによって修正することができる。
本明細書の実施形態では、甘味料組成物の実質的に粉立ちせず、実質的に自由に流れる押出物又は押出加工した凝集物も提供される。特定の実施形態によれば、このような粒子は、押出加工及び球状化プロセスを使用して、結合剤を使用するか、又は使用せずに形成することができる。
1つの実施形態では、甘味料組成物の顆粒状形態が提供される。本明細書において、「顆粒」、「顆粒化形態」、及び「顆粒状形態」という用語は同義であり、甘味料組成物の自由に流れ、実質的に粉立ちせず、機械的に強力な凝集物を指す。
本明細書では、甘味料組成物と1つ又は複数の架橋助剤を含む同時乾燥した甘味料組成物も提供される。本明細書において、架橋助剤とは、生成中の生成物のために甘味料組成物とともに使用することが望ましく、それと適合する任意の成分を含む。当業者であれば、甘味料組成物が使用される生成物の用途で使用するのに望ましい1つ又は複数の機能に基づいて、架橋助剤が選択されることを理解することができるだろう。広範囲の成分が甘味料組成物と適合し、このような機能特性のために選択することができる。1つの実施形態では、1つ又は複数の架橋助剤には、以下で説明する甘味料組成物の少なくとも1つの甘味改善組成物が含まれる。別の実施形態では、1つ又は複数の架橋助剤には、増量剤、流動剤、封入剤、又はその混合物が含まれる。
本明細書で提供されるさらに別の実施形態は、シクロデキストリンを、以下で説明する甘味料組成物と組合せて含む組成物である。シクロデキストリン含有とは、2つ以上のゲスト分子が封入基質内に閉じ込められるのとは異なり、1つ又は複数のゲスト分子が1つ又は複数のシクロデキストリン分子の空洞と相互作用して閉じ込められる分子現象である。シクロデキストリン錯体を形成するには、ゲスト分子がシクロデキストリンの空洞と接触して安定した結合を形成するが、これは様々な非共有結合力(例えばファンデルワールス力、疎水性相互作用など)の結果である。
A.天然高甘味度甘味料
提供される甘味料組成物は、少なくとも1つの天然高甘味度甘味料を含む。本明細書において「天然高甘味度甘味料」、「NHPS」、「NHPS組成物」、及び「天然高甘味度甘味料組成物」という用語は、同義である。「NHPS」は、天然に存在する甘味料であって、未加工のもの、抽出物、精製物、又はその他の任意の形態の単独又はこれらの組合せであってもよく、ショ糖、果糖、又はブドウ糖より強い甘味度を有しながら、カロリーはこれらより低いことを特徴とする任意の甘味料を意味する。本発明の実施形態に適切なNHPSの非限定的な例としては、レバウディオシドA、レバウディオシドB、レバウディオシドC(ズルコシドB)、レバウディオシドD、レバウディオシドE、レバウディオシドF、ズルコシドA、ルブソシド、ステビア、ステビオシド、モグロサイドIV、モグロサイドV、羅漢果甘味料、シアメノサイド、モナチン及びその塩(モナチンSS、RR、RS、SR)、クルクリン、グリシルリジン酸及びその塩、タウマチン、モネリン、マビンリン、ブラゼイン、ヘルナンズルチン、フィロズルチン、グリシフィリン、フロリジン、トリロバチン、バイユノサイド、オスラジン、ポリポドサイドA、プテロカリオサイドA、プテロカリオサイドB、ムクロジオサイド、フロミソサイドI、ペリアンドリンI、アブルソサイドA及びシクロカリオサイドIが挙げられる。NHPSは、また、変性NHPSも含む。変性NHPSは、自然に変化したNHPSを含む。例えば、変性NHPSは、発酵した、酵素と接触した、NHPSから誘導された、又は置換されたNHPSを含むが、これに限定されない。1つの実施形態では、少なくとも1つの変性NHPSを、少なくとも1つのNHPSとの組合せで使用することができる。別の実施形態では、NHPSがない状態で、少なくとも1つの変性NHPSを使用することができる。従って、変性NHPSは、本明細書で説明する実施形態のいずれにおいても、NHPSを置換することもできるし、又はNHPSと組み合わせて使用することもできる。しかし、本発明の実施形態の説明では、簡潔にするために、変性NHPSを変性していないNHPSの代替物として明記していないが、本明細書で開示するいずれの実施形態においても、変性NHPSはNHPSを置換できることを理解されたい。
甘味料組成物は任意選択で、米国特許出願第11/561,148号に開示されたような甘味改善組成物も含むことができ、その開示は参照により全体を本明細書に組み込むものとする。適切な甘味改善組成物の非限定的な例としては、炭水化物、ポリオール、アミノ酸及びその対応する塩、ポリアミノ酸及びその対応する塩、糖酸及びその対応する塩、ヌクレオチド、有機酸、無機酸、有機酸塩及び有機塩基塩を含む有機塩、無機塩、苦味化合物、香味剤及び香味成分、渋味化合物、タンパク質又はタンパク水解物、界面活性剤、乳化剤、フラボノイド、アルコール、ポリマー、このような砂糖様の特徴を与える他の甘味改善添加剤、及びこれらの組合せが挙げられる。
上述した送出形態は、卓上用甘味料を含むことが望ましい。卓上用甘味料は多くの異なる形態で実施され、包装され、卓上用甘味料組成物の実施形態は当技術分野で周知の任意の形態であってもよいものとする。例えば、上述した送出システムは、粉末形態、顆粒形態、小包、錠剤、サシェ、ペレット、キューブ、固体、及び液体の卓上用甘味料組成物を調製するために使用することができる。
実施例セットA
実施例A1:砂糖と同時結晶化された甘味料組成物
0.25%のレバウディオシドA、150.0gのショ糖、及び30.0gの水をDispermat上で混合した。溶液を108℃まで加熱し、追加の10.0gの水を13分後に添加した。溶液を加熱状態から取り出し、0.3gのレバウディオシドA及び5.0gのショ糖で種晶を入れ、一緒に乾燥混合した。混合物をDispermatから取り出し、さらに混合する(約2分間)ためにHobart混合機に移送した。その結果となる生成物は、砂糖と同時結晶化したレバウディオシドA組成物であった。
結合剤としてマルトデキストリンを使用して、レバウディオシドA/デキストロースの凝集物を調製した。1500gのレバウディオシドAを30.0kgの水−エタノール(重量で1:1)に溶解した。600gのマルトデキストリンを別個に10.0kgの水に溶解した。2つの溶液を混合し、40℃に加熱した。20.0kgのデキストロースをバッチ流動床凝集ユニットの着脱式ボウルに装填した。デキストロースを流動化し、凝集ユニットの吸気温度を70℃と75℃の間に調節することによって、40℃に加熱した。レバウディオシドA/マルトデキストリンの溶液を200mL/分の噴霧速度で流動化したデキストロースに噴霧した。霧化空気圧は2.5バールに維持した。
レバウディオシドA(80重量%)、水(15重量%)、及びポリビニルピロリドン(5重量%)を手動混合し、混練した。0.8mmのダイを有する低圧押出機(モデルDG−L1、LCI)を使用して、混合物を押出加工した。押出物をマルメライザ(モデルQJ−400、LCI)内で30秒間球状化し、その結果、clubmsがない良好な球体となった。これらの球体を流動床乾燥機内で50℃で乾燥した。球体は乾燥機内で分解せず、輸送後でも無傷のままであった。球状粒子の含水率は、カールフィッシャ滴定で測定して5.1%であった。粒子の溶解速度は、20℃の水中で1.5分で670ppmであった。レバウディオシドAの検定は、レバウディオシドAが分解生成物の形成が最小限の状態でプロセスを耐え抜いたことを示した。
実施例B1
商用的供給源から原料レバウディオシドA(純度77.4%)の混合物を取得した。乾燥ベース(含水率4.7%)のHPLCを使用して、不純物(6.2%のステビオシド、5.6%のレバウディオシドC、0.6%のレバウディオシドF、3.0%のレバウディオシドD、4.9%のレバウディオシドB、0.3%のステビオールビオシド、及び1.0%の他のステビオール配糖体)を同定し、定量した。
商用的供給源から原料レバウディオシドA(80.37%)を取得した。乾燥ベース(含水率3.4%)のHPLCを使用して、不純物(6.22%のステビオシド、2.28%のレバウディオシドC、0.35%のズルコシドA、0.78%のレバウディオシドF、3.33%のレバウディオシドB、0.07%のステビオールビオシド、及び0.72%の他のステビオール配糖体)を同定した。
商用的供給源から原料レバウディオシドA(80.37%)を取得した。乾燥ベース(含水率3.4%)のHPLCを使用して、不純物(6.22%のステビオシド、2.28%のレバウディオシドC、0.35%のズルコシドA、0.78%のレバウディオシドF、3.33%のレバウディオシドB、0.07%のステビオールビオシド、及び0.72%の他のステビオール配糖体)を同定した。
実施例C1
原料レバウディオシドA(純度80.37%、5g)、エタノール(95%、15mL)、メタノール(5mL)及び水(3.5mL)を混合し、10分間加熱して還流した。清浄な溶液を、攪拌しながら16時間、22℃まで冷ました。白い結晶質生成物を濾過して、エタノール:メタノール(5.0mL、3:1、v/v)混合物で2回洗浄し、50℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、2.6gの精製した生成物(HPLCで>99%)を生成した。
原料レバウディオシドA(純度80.37%、5g)、エタノール(95%、15mL)、メタノール(5mL)及び水(4.0mL)を混合し、10分間加熱して還流した。清浄な溶液を、攪拌しながら16時間、22℃まで冷ました。白い結晶質生成物を濾過して、エタノール:メタノール(5.0mL、3:1、v/v)混合物で2回洗浄し、50℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、2.3gの精製した生成物(HPLCで>99%)を生成した。
原料レバウディオシドA(純度80.37%、5g)、エタノール(95%、16mL)、メタノール(6mL)及び水(2.5mL)を混合し、10分間加熱して還流した。清浄な溶液を2時間、22℃まで冷ました。この時間中に結晶が現れ始めた。混合物を室温で16時間スラリーにした。白い結晶質生成物を濾過して、エタノール:メタノール(5.0mL、8:3、v/v)混合物で2回洗浄し、50℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、3.2gの精製した生成物(HPLCで>98%)を生成した。
原料レバウディオシドA(純度80.37%、5g)、エタノール(95%、160mL)及び水(40mL)を混合し、30分間加熱して還流した。次に混合物を16〜24時間、周囲温度まで冷ました。白い結晶質生成物を濾過して、エタノール(95%、25mL)で2回洗浄し、60℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、19.8gの精製した生成物(HPLCで>99.5%)を生成した。
実施例E1
原料レバウディオシドA(純度41%、50g)、エタノール(95%、160mL)、メタノール(99.8%、60mL)及び水(25mL)を22℃で攪拌して混合した。5〜20時間で白い生成物が晶出した。混合物をさらに48時間攪拌した。白い結晶質生成物を濾過して、エタノール(95%、25mL)で2回洗浄した。次に、白い結晶質生成物のウェットケークをメタノール(99.8%、200mL)中で16時間スラリーにし、濾過して、メタノール(99.8%、25mL)で2回洗浄し、60℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、12.7gの精製した生成物(HPLCで>97%)を生成した。
原料レバウディオシドA(純度48%、50g)、エタノール(95%、160mL)、メタノール(99.8%、60mL)及び水(25mL)を22℃で攪拌して混合した。3〜6時間で白い生成物が晶出した。混合物をさらに48時間攪拌した。白い結晶質生成物を濾過して、エタノール(95%、25mL)で2回洗浄した。白い結晶質生成物のウェットケークをメタノール(99.8%、300mL)中で16時間スラリーにし、濾過して、メタノール(99.8%、25mL)で2回洗浄し、60℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、18.6gの精製した生成物(HPLCで>97%)を生成した。
原料レバウディオシドA(純度55%、50g)、エタノール(95%、160mL)、メタノール(99.8%、60mL)及び水(25mL)を22℃で攪拌して混合した。15〜30分で白い生成物が晶出した。混合物をさらに48時間攪拌した。白い結晶質生成物を濾過して、エタノール(95%、25mL)で2回洗浄した。白い結晶質生成物のウェットケークをメタノール(99.8%、350mL)中で16時間スラリーにし、濾過して、メタノール(99.8%、25mL)で2回洗浄し、60℃の真空炉内で16〜24時間、減圧(20mm)状態で乾燥し、22.2gの精製した生成物(HPLCで>97%)を生成した。
混合物を40℃で5分間攪拌することにより、二重に蒸留した水(50mL中に12.5gm、濃度25%)中でレバウディオシドAの溶液(HPLCで>97%純粋)を調製した。Lab−Plant噴霧乾燥機SD−04器具(英国西ヨークシャー、Lab−Plant Ltd.)で噴霧乾燥するための清浄な溶液を即座に使用して、Aの非晶質レバウディオシド形態を形成した。供給ポンプを通して溶液をノズル噴霧器に供給し、噴霧器は窒素/空気の一定流の助けにより、これを霧化して小滴の噴霧にする。制御された温度状態(約90から約97℃)及び空気流状態にて、乾燥室内で小滴から水分を蒸発させると、その結果、乾燥粒子が形成された。この乾燥粉末(11〜12g、H2O、6.74%)を乾燥室から連続的に放出し、瓶に採集した。この材料を常温の水中で5分間、35.0%(w/v)の濃度まで迅速に溶解させた。
Claims (16)
- 乾燥ベースで少なくとも80重量%の純度を有するレバウディオシドAを含む甘味料組成物の甘味料送出システムであって、
前記送出システムは、砂糖又はポリオールと同時結晶化した甘味料組成物であり、
前記甘味料組成物は、前記送出システム中に、0.001重量%から50重量%の量で存在する、甘味料送出システム。 - 前記レバウディオシドAが、乾燥ベースで少なくとも95重量%の純度を有する、請求項1に記載の甘味料送出システム。
- 前記甘味料組成物が、レバウディオシドB、レバウディオシドC、レバウディオシドE、レバウディオシドF、ズルコシドA、ステビオシド、ステビオールビオシド、及びこれらの組合せから選択される少なくとも1つの甘味料をさらに含む、請求項2に記載の甘味料送出システム。
- 前記レバウディオシドAが、無水レバウディオシドA多形、レバウディオシドA溶媒和物多形、非晶質レバウディオシドA、及びこれらの組合せから選択される、請求項1に記載の甘味料送出システム。
- 前記レバウディオシドAが、レバウディオシドA水和物を無水溶媒中でスラリー化することを含む方法によって形成されるレバウディオシドA溶媒和物多形である、請求項4に記載の甘味料送出システム。
- 炭水化物、ポリオール、アミノ酸及びその対応する塩、ポリアミノ酸及びその対応する塩、糖酸及びその対応する塩、有機酸、無機酸、有機塩、無機塩、苦味化合物、香味剤、渋味化合物、ポリマー、タンパク質又はタンパク水解物、界面活性剤、乳化剤、フラボノイド、アルコール、合成高甘味度甘味料、及びこれらの組合せからなる群から選択される少なくとも1つの甘味改善組成物をさらに含む、請求項1に記載の甘味料送出システム。
- 前記送出システムが、前記砂糖又は前記ポリオールと同時結晶化した甘味料組成物であり、前記少なくとも1つの甘味改善組成物が、炭水化物又はポリオールを含む、請求項6に記載の甘味料送出システム。
- 前記ポリオールが、エリスリトール、マルチトール、マンニトール、ソルビトール、ラクチトール、キシリトール、イノシトール、イソマルト、プロピレングリコール、グリセロール、又はこれらの組合せからなる群から選択される、請求項7に記載の甘味料送出システム。
- 乾燥ベースで少なくとも80重量%の純度を有するレバウディオシドAを含む甘味料組成物の送出システムを調製する方法であって、
前記レバウディオシドAを砂糖又はポリオールと同時結晶化することを含み、前記甘味料組成物は、前記送出システム中に、0.001重量%から50重量%の量で存在する、調製方法。 - 前記砂糖又は前記ポリオールとの同時結晶化が、
混合物を形成するために砂糖又はポリオールを水と混合する工程と、
前記混合物を少なくとも120℃の温度まで加熱する工程と、
前記甘味料組成物及び前記砂糖又は前記ポリオールを含むプレミックスで前記混合物に種晶を入れる工程と、
前記混合物を冷却する工程と、
を含む、請求項9に記載の調製方法。 - 前記送出システムが、砂糖と同時結晶化した甘味料組成物である、請求項1に記載の甘味料送出システム。
- 前記砂糖がショ糖である、請求項11に記載の甘味料送出システム。
- 前記送出システムが、ポリオールと同時結晶化した甘味料組成物である、請求項1に記載の甘味料送出システム。
- 前記甘味料組成物が、前記送出システム中に、0.001重量%から5重量%の量で存在する、請求項1に記載の甘味料送出システム。
- 前記甘味料組成物が、前記送出システム中に、0.001重量%から2.5重量%の量で存在する、請求項14に記載の甘味料送出システム。
- 前記レバウディオシドAが、レバウディオシドA溶媒和物多形である、請求項11に記載の甘味料送出システム。
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- 2008-05-16 BR BRPI0812049-8A2A patent/BRPI0812049A2/pt not_active IP Right Cessation
- 2008-05-16 CA CA002686451A patent/CA2686451A1/en not_active Abandoned
- 2008-05-16 CN CN200880017070A patent/CN101765376A/zh active Pending
- 2008-05-16 KR KR1020147011295A patent/KR20140056400A/ko not_active Application Discontinuation
- 2008-05-16 MX MX2009012450A patent/MX2009012450A/es not_active Application Discontinuation
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- 2008-05-16 JP JP2010509468A patent/JP5725854B2/ja not_active Expired - Fee Related
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- 2008-05-16 KR KR1020097026821A patent/KR20100018580A/ko not_active Application Discontinuation
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US20170064988A1 (en) | 2017-03-09 |
WO2008147723A1 (en) | 2008-12-04 |
KR20100018580A (ko) | 2010-02-17 |
RU2619977C2 (ru) | 2017-05-22 |
CN101765376A (zh) | 2010-06-30 |
US20080292775A1 (en) | 2008-11-27 |
JP2010527609A (ja) | 2010-08-19 |
RU2013106220A (ru) | 2014-08-20 |
AU2008256957A1 (en) | 2008-12-04 |
CA2686451A1 (en) | 2008-12-04 |
RU2009145633A (ru) | 2011-06-27 |
BRPI0812049A2 (pt) | 2014-09-30 |
EP2154994A1 (en) | 2010-02-24 |
KR20140056400A (ko) | 2014-05-09 |
MX2009012450A (es) | 2009-12-01 |
RU2483584C2 (ru) | 2013-06-10 |
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