JPH02104259A - Sweetener composition - Google Patents
Sweetener compositionInfo
- Publication number
- JPH02104259A JPH02104259A JP63258003A JP25800388A JPH02104259A JP H02104259 A JPH02104259 A JP H02104259A JP 63258003 A JP63258003 A JP 63258003A JP 25800388 A JP25800388 A JP 25800388A JP H02104259 A JPH02104259 A JP H02104259A
- Authority
- JP
- Japan
- Prior art keywords
- sucrose
- sweetness
- erythritol
- concentration
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 title claims abstract description 11
- 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 claims abstract description 35
- 229930006000 Sucrose Natural products 0.000 claims abstract description 35
- 239000005720 sucrose Substances 0.000 claims abstract description 34
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 24
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 24
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 claims abstract description 7
- 239000004386 Erythritol Substances 0.000 abstract description 17
- 235000019414 erythritol Nutrition 0.000 abstract description 17
- 229940009714 erythritol Drugs 0.000 abstract description 17
- 239000000243 solution Substances 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000011259 mixed solution Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 1
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000001953 sensory effect Effects 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
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- -1 sorbitol Chemical class 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000195493 Cryptophyta Species 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 1
- 208000008589 Obesity Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000012803 melt mixture Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 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
- 238000000034 method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000000811 xylitol Substances 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
- 229960002675 xylitol Drugs 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はメソ・エリスリトールとスクロースとを主成分
とする甘味質が改良された甘味料組成物に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a sweetener composition with improved sweet taste quality, which contains meso-erythritol and sucrose as main components.
（従来の技術）
甘味料として、スクロース、フラクトース、グルコース
、パラチノース等の＄１！１；マルチトール、ソルビト
ール、キシリトール等の糖アルコール；アスパルテーム
、ステビオサイド、サッカリン等の非糖類などが使用さ
れている。中でもスクロースは甘味質が良好で広く用い
られている。(Prior Art) Sweeteners used include sucrose, fructose, glucose, and palatinose; sugar alcohols such as maltitol, sorbitol, and xylitol; and non-saccharides such as aspartame, stevioside, and saccharin. Among them, sucrose has good sweetness and is widely used.
（発明が解決しようとする課題）
しかし、近年スクロースの過剰摂取に伴う虫歯の増大、
肥満化及び糖尿病の促進等の健康上の弊害が指摘される
ようになった。スクロースの摂取量を減らすためにスク
ロースの一部または全部を他の糖、糖アルコール（たと
えばソルビット、マルナット等）、非糖類甘味料等と置
き換える試みもなされている（特開昭５７−１５５９６
５号公報）が、嗜好性、呈味性、その他の面で十分なも
のは得られていない。(Problem to be solved by the invention) However, in recent years, tooth decay has increased due to excessive intake of sucrose.
Health effects such as obesity and promotion of diabetes have been pointed out. In order to reduce the intake of sucrose, attempts have been made to replace part or all of sucrose with other sugars, sugar alcohols (e.g. sorbitol, malnat, etc.), non-saccharide sweeteners, etc.
No. 5), but it has not been found to be satisfactory in terms of palatability, taste, and other aspects.
さらにスクロースを高濃度で用いた場合、甘味が強く、
コク味のある甘味質となるが、これは昨今好まれない傾
向にある。一方、糖アルコールであるメソ・工・リスリ
トールは非消化性、非う触性の甘味料であるが、高濃度
の場合には比較的後味に甘味が残らず、甘味のきれが早
いと言えるが、低濃度の場合には後味に僅かな収れん味
、苦味を感するようになる。Furthermore, when sucrose is used at a high concentration, it has a strong sweet taste.
It has a rich and sweet taste, which is not popular these days. On the other hand, the sugar alcohol Meso-Lythritol is a non-digestible and non-carious sweetener, but at high concentrations it does not leave a relatively sweet aftertaste and the sweetness wears off quickly. At low concentrations, you will experience a slight astringent or bitter aftertaste.
（課題を解決するための手段）
すなわち、本発明は、メソ・エリスリトールとスクロー
スとを主成分とする甘味料組成物を要旨とす一部。(Means for Solving the Problems) That is, the present invention partly focuses on a sweetener composition containing meso-erythritol and sucrose as main components.
メソ・エリスリトールとスクロースとの割合としては、
メソ・エリスリトールが３０〜７０重量％の範囲を挙げ
ることができ、好ましくは５５重量％を挙げることがで
きる。The ratio of meso-erythritol to sucrose is
The meso-erythritol content may range from 30 to 70% by weight, preferably 55% by weight.
本発明で用いるメソ・エリスリトール（以下、「エリス
リトール」と略称する。）は構造式％式％
で表わされる四価の糖アルコールであり、分子量１２２
、融点１１９°Ｃの白色結晶で、水によく溶ける。エリ
スリトールは、天然の藻類、茸類、等に含まれ、日本酒
、ワイン、醤油などにも少量台まれる。その甘味の強さ
は、蔗糖よりやや弱（、ぶどう糖よりやや強い程度で、
パネルテストの結果では、蔗糖の約７０〜８０％のけ味
質に相当する。口当りは蔗糖よりもされやかで甘味質が
残らない。また、濃度により甘味質が異なり低濃度例え
ば５％溶液の場合後味に僅かに収れん味、苦みを感じる
が、高濃度例えば１５％溶液の場合は後味に感じる収れ
ん味、苦みは殆ど感じない。エリスリトールはたとえば
ぶどう糖を基質として発酵により製造する方法、ｎ−パ
ラフィンを基質として発酵により製造する方法等の種々
の方法で製造することができる。Meso-erythritol (hereinafter abbreviated as "erythritol") used in the present invention is a tetravalent sugar alcohol represented by the structural formula %, and has a molecular weight of 122.
It is a white crystal with a melting point of 119°C and is highly soluble in water. Erythritol is found in natural algae, mushrooms, etc., and small amounts are also found in sake, wine, soy sauce, etc. Its sweetness is slightly weaker than sucrose (slightly stronger than glucose,
According to panel test results, it has about 70 to 80% of the flavor quality of sucrose. It has a smoother texture than sucrose and does not retain any sweetness. Also, the quality of sweetness varies depending on the concentration, and when the concentration is low, for example, 5%, the aftertaste is slightly astringent or bitter, but when the concentration is high, for example, 15%, the aftertaste is hardly felt. Erythritol can be produced by various methods such as fermentation using glucose as a substrate and fermentation using n-paraffin as a substrate.
（発明の効果）
本発明では、エリスリトールとスクロースを組み合わせ
ることによって、スクロースを理想とされる甘味質に近
い甘味質を得る。さらに、前述のようにエリスリトール
が非消化性の糖アルコールであるために、本発明によれ
ば、スクロースの最大３０％迄のカロリーを低減するこ
とができる。(Effects of the Invention) In the present invention, by combining erythritol and sucrose, a sweetness quality close to the ideal sweetness quality of sucrose is obtained. Furthermore, as mentioned above, since erythritol is a non-digestible sugar alcohol, the present invention can reduce calories by up to 30% of sucrose.
また、高い濃度のスクロース溶液、例えば濃度１６．４
重量％の溶液の甘味はこくはあるが、べたつき怒のある
しつこさを感する。しかし、これに濃度１９重量％のエ
リスリトール溶液（スクロースの約１６．４重量％に相
当する甘味）を重量比１：１〜１：３の範囲に混合した
ものはスクロース濃度１６．４重量％の溶液に比較して
べたつき感のあるしつこい甘味が改良され、あっさりし
た甘味質となる。Also, high concentration sucrose solutions, e.g. concentration 16.4
The weight percent solution has a rich sweetness, but it feels sticky and harsh. However, when this was mixed with an erythritol solution with a concentration of 19% by weight (sweetness equivalent to about 16.4% by weight of sucrose) at a weight ratio of 1:1 to 1:3, the sucrose concentration was 16.4% by weight. Compared to a solution, the stickiness and persistent sweetness is improved, resulting in a lighter sweetness.
また、上記により混合した溶液は濃度１９重量％のエリ
スリトールに比較して、まろやかな甘味のものが得られ
る。すなわち高濃度の場合スクロースとエリスリトール
を混合することでそれぞれの単品のものより甘味質良好
なものが得られる。Moreover, the solution mixed as described above has a mellow sweetness compared to erythritol having a concentration of 19% by weight. That is, in the case of high concentrations, by mixing sucrose and erythritol, a product with better sweetness can be obtained than either of them alone.
エリスリトールの濃度が低い場合、エリスリトール１０
．４重量％水溶液（スクロースの約７重量％水溶液に相
当する甘味）の場合は前記したエリスリトールの僅かな
苦み、収れん味がスクロースと混合することで改良出来
る。本発明の低カロリー甘味料組成物は粉末、結晶、顆
粒、錠剤、等の成型品、溶液、溶融混合品などの形態で
利用し得る。特に結晶状のものはエリスリトールの結晶
とスクロース結晶が酷似しているため外観美麗で一体感
があり、グラニユー糖様である。If the concentration of erythritol is low, erythritol 10
．． In the case of a 4% by weight aqueous solution (sweetness equivalent to about 7% by weight aqueous solution of sucrose), the slight bitterness and astringent taste of erythritol described above can be improved by mixing it with sucrose. The low-calorie sweetener composition of the present invention can be used in the form of molded products such as powder, crystals, granules, tablets, etc., solutions, and melt mixtures. In particular, the crystalline form is very similar to erythritol crystals and sucrose crystals, so it has a beautiful appearance and a sense of unity, resembling granulated sugar.
本発明の甘味料組成物は甘味を必要とする食品に使用す
ることが可能であり、その例としては、テーブルシュガ
ー、飲料類、冷菓類、菓子類、パン、ケーキ類、佃煮、
練り製品、粉末果汁等への利用が挙げられる。さらに、
本発明の低カロリー甘味料組成物に若干の食塩を併用す
れば、蔗糖と食塩の場合と同様な甘味の相乗効果を得る
ことができる。The sweetener composition of the present invention can be used for foods that require sweetness, such as table sugar, beverages, frozen desserts, confectionery, bread, cakes, tsukudani,
Examples of uses include paste products and powdered fruit juice. moreover,
If a small amount of common salt is used in combination with the low-calorie sweetener composition of the present invention, a synergistic effect of sweetness similar to that of sucrose and salt can be obtained.
（実施例）
実施例１
第１表に示すエリスリトール（日研化学株式会社製造）
とスクロース（東日本製糖株式会社製造）からなる組成
物を、水に溶解して全量を１００ｇとし、各甘味溶液（
甘味度は全てスクロースの約７％溶液に相当する）の甘
味質について５名のパネラ−による官能検査を行った。(Example) Example 1 Erythritol shown in Table 1 (manufactured by Nikken Chemical Co., Ltd.)
and sucrose (manufactured by East Japan Sugar Co., Ltd.) were dissolved in water to make a total amount of 100 g, and each sweetening solution (
A sensory test was conducted by five panelists regarding the sweetness quality of the samples (all sweetness levels correspond to approximately 7% sucrose solution).
試料温度は２５°Ｃとした。結果は第１表に示した。ま
た実施例１の試料Ｎα１、Ｎα３及びＮｏ、 ７の官能
検査結果を第１図に示した。The sample temperature was 25°C. The results are shown in Table 1. Furthermore, the sensory test results of samples Nα1, Nα3, and No. 7 of Example 1 are shown in FIG.
図中１〜７は評価項目を、そして７本の軸は、それぞれ
中心が＋２を、そして正７角形の外側点がＯを示す。In the figure, 1 to 7 indicate evaluation items, and the center of each of the seven axes indicates +2, and the outer points of the regular heptagon indicate O.
第 １ 表
評価説明 ＋２ かなり、 −１−１やや、
０ 哲通（発明の効果）
本発明の甘味料組成物はスクロース及びエリスリトール
の甘味質を改良し、かつ低カロリー性である。したがっ
てこの甘味料組成物は健康上からも、嗜好上からもすぐ
れたものである。Table 1 Evaluation Explanation +2 Quite, -1-1 Somewhat
0 Tetsutsu (Effects of the Invention) The sweetener composition of the present invention improves the sweet taste quality of sucrose and erythritol, and is low in calories. Therefore, this sweetener composition is excellent from both a health standpoint and a taste standpoint.
第１図は、実施例１の試料Ｎα１、Ｎα３およびＮα７
の官能検査結果を示すグラフである。FIG. 1 shows samples Nα1, Nα3 and Nα7 of Example 1.
It is a graph showing the results of a sensory test.
Claims (1)
する甘味料組成物。(1) A sweetener composition containing meso-erythritol and sucrose as main components.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258003A JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258003A JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02104259A true JPH02104259A (en) | 1990-04-17 |
| JPH07100012B2 JPH07100012B2 (en) | 1995-11-01 |
Family
ID=17314185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63258003A Expired - Lifetime JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07100012B2 (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5294449A (en) * | 1992-04-09 | 1994-03-15 | Wm. Wrigley Jr. Company | Composition of anti-cavity chewing gum and method of fighting tooth decay by using erythrose as anticaries agent |
| US5397579A (en) * | 1993-09-30 | 1995-03-14 | Wm. Wrigley Jr. Company | Environmentally stable chewing gum compositions containing erythritol |
| US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
| US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
| US5545415A (en) * | 1993-12-30 | 1996-08-13 | Wm. Wrigley Jr. Company | Low moisture chewing gum compositions containing erythritol |
| US5603970A (en) * | 1994-05-06 | 1997-02-18 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol |
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
| US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
| WO2010042093A2 (en) | 2007-06-29 | 2010-04-15 | Mcneil Nutritionals, Llc | Sweetener compositions |
| WO2012167012A2 (en) | 2011-06-03 | 2012-12-06 | Dynamic Food Ingredients Corporation | Methods for the electrolytic production of erythritol |
| EP2356912B1 (en) | 2010-02-12 | 2017-04-05 | Eridania Italia S.p.A. | Natural sweetener composition |
-
1988
- 1988-10-13 JP JP63258003A patent/JPH07100012B2/en not_active Expired - Lifetime
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5294449A (en) * | 1992-04-09 | 1994-03-15 | Wm. Wrigley Jr. Company | Composition of anti-cavity chewing gum and method of fighting tooth decay by using erythrose as anticaries agent |
| US5397579A (en) * | 1993-09-30 | 1995-03-14 | Wm. Wrigley Jr. Company | Environmentally stable chewing gum compositions containing erythritol |
| US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
| US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
| US5545415A (en) * | 1993-12-30 | 1996-08-13 | Wm. Wrigley Jr. Company | Low moisture chewing gum compositions containing erythritol |
| US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
| US5603970A (en) * | 1994-05-06 | 1997-02-18 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol |
| US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
| WO2010042093A2 (en) | 2007-06-29 | 2010-04-15 | Mcneil Nutritionals, Llc | Sweetener compositions |
| WO2010042093A3 (en) * | 2007-06-29 | 2010-10-07 | Mcneil Nutritionals, Llc | Sweetener compositions |
| EP2356912B1 (en) | 2010-02-12 | 2017-04-05 | Eridania Italia S.p.A. | Natural sweetener composition |
| WO2012167012A2 (en) | 2011-06-03 | 2012-12-06 | Dynamic Food Ingredients Corporation | Methods for the electrolytic production of erythritol |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07100012B2 (en) | 1995-11-01 |
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