JPH057983B2 - - Google Patents
Info
- Publication number
- JPH057983B2 JPH057983B2 JP59043863A JP4386384A JPH057983B2 JP H057983 B2 JPH057983 B2 JP H057983B2 JP 59043863 A JP59043863 A JP 59043863A JP 4386384 A JP4386384 A JP 4386384A JP H057983 B2 JPH057983 B2 JP H057983B2
- Authority
- JP
- Japan
- Prior art keywords
- apm
- methyl ester
- finely powdered
- aspartyl
- phenylalanine methyl
- 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.)
- Expired - Lifetime
Links
- 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 34
- 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 description 24
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 239000005720 sucrose Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 14
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 7
- VSDUZFOSJDMAFZ-VIFPVBQESA-N methyl L-phenylalaninate Chemical compound COC(=O)[C@@H](N)CC1=CC=CC=C1 VSDUZFOSJDMAFZ-VIFPVBQESA-N 0.000 claims 1
- 239000000843 powder Substances 0.000 description 8
- 230000000704 physical effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-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
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は自由流動性低カロリー甘味料組成物お
よびその製造方法に関するものであり、更に詳し
くは、α−Ｌ−アスパルチル−Ｌ−フエニルアラ
ニンメチルエステルが有する物性上および高甘味
度甘味料としての欠点が改善された、取扱いの容
易なα−Ｌ−アスパルチル−Ｌ−フエニルアラニ
ンメチルエステルを含む自由流動性低カロリー甘
味料組成物およびその製造法に関するものであ
る。
α−Ｌ−アスパルチル−Ｌ−フエニルアラニン
メチルエステル（以下APMと略記する）は良質
の甘味を有する低カロリー甘味料であるが、細か
い結晶でかさ比重が小さく、流動性が悪い等の粉
体としての物性上の欠点を有している。さらにま
た、コーヒーや紅茶等のための卓上用として原末
のまま使用しようとすると、蔗糖の約200倍の甘
さであることから、極微少量の調整が必要とな
り、この点においても問題である。そこで多糖
類、乳糖、蔗糖等の増量剤と水分や結合剤と共に
錠剤化し、あるいは顆粒化する等の操作を行い、
APMの粉体としての物性上の欠点を改善し、併
せて甘味度の調整を行いやすくする種々の方法が
提案されている。
しかしながら、これらの方法においては、
APMが熱および水分に不安定であることから甘
味のロスを生じ易く、また錠剤化や顆粒化のため
の特別な工程や装置を必要とする等の問題があ
る。本発明者らは、このようなAPMの使用上の
問題点を解決するため、鋭意検討した結果、意外
にも顆粒状の蔗糖と微粉末状のAPMを単に混合
するだけで、顆粒状の蔗糖の表面に微粉末状の
APMがむらなく付着し、流動性等の物理的特性
が著しく改善された、取扱いの容易な低カロリー
甘味料組成物が得られることを見い出し本発明を
完成させた。
即ち、本発明は、顆粒状蔗糖の外側を微粉末状
APMで被覆してなる自由流動性低カロリー甘味
料組成物およびその製造法を提供するものであ
る。
本発明で一方の原料として使用される微粉末状
APMはその粒子径が大きすぎると顆粒状の蔗糖
の表面に均一に付着し難い。従つてAPMの粒子
径は小さい方が本発明の目的のためには好適であ
り、一般的には100μ以下、好ましくは50μ以下、
より好ましくは10μ以下である。
本発明の他方の原料として使用される蔗糖は、
本発明の目的からは、顆粒状であることが必要で
ある。その粒子径は小さすぎると付着したAPM
の流動性が悪く、大きすぎると蔗糖粒子の表面積
が小さくなり、APMの付着量も少なくなる。従
つて蔗糖粒子の大きさは、一般的には0.01mmない
し３mm、好ましくは0.05mmないし２mm、より好ま
しくは0.1mmないし１mmの範囲内である。
本発明において微粉末状APMと顆粒状蔗糖と
の混合比は微粉末状APMの割合が高すぎると混
合調製された組成物の流動性が悪く、またAPM
の割合が低すぎると低カロリー甘味料としての目
的を達成することができない。従つて通常の混合
比は微粉末状APMを0.1ないし10重量部および顆
粒状蔗糖を99.9ないし90重量部、好ましくは微粉
末状APMを0.25ないし７重量部および顆粒状蔗
糖を99.75ないし93重量部、さらに好ましくは微
粉末状APMを0.5ないし５重量部および顆粒状蔗
糖を99.5ないし95重量部の範囲内である。これら
低カロリー甘味料の物理的性質および／または味
質を著しく損わない限りにおいては、可食性の第
３成分を加えてもよい。微粉末状APMと顆粒状
蔗糖との混合法は特に限定的でなく、通常の混合
機によるものでよい。
以上の説明から明らかなように、本発明によれ
ば、APMの持つ粉体物性が著しく改善され、ま
た甘味度が適度にうすめられた自由流動性低カロ
リー甘味料組成物を容易に得ることができる。
以下実施例により本発明を更に詳しく説明す
る。
実施例 １
平均粒径１ないし10μの粉末状APMと平均粒
径0.1ないし１mmの顆粒状蔗糖（日本甜菜製糖(株)
グラニユー糖）を異つた混合比で混合し、得られ
た組成物の安息角をハウダテスター（株式会社細
川鉄工所製）により測定した。結果を第１表に示
す。
The present invention relates to a free-flowing low-calorie sweetener composition and a method for producing the same, and more specifically, the physical properties of α-L-aspartyl-L-phenylalanine methyl ester and its use as a high-intensity sweetener. The present invention relates to a free-flowing low-calorie sweetener composition containing α-L-aspartyl-L-phenylalanine methyl ester, which has improved drawbacks and is easy to handle, and a method for producing the same. α-L-Aspartyl-L-phenylalanine methyl ester (hereinafter abbreviated as APM) is a low-calorie sweetener with good sweetness, but it is a powder with fine crystals, low bulk specific gravity, and poor fluidity. It has disadvantages in physical properties. Furthermore, if you try to use the powder as a tabletop for coffee, tea, etc., it is about 200 times sweeter than sucrose, so you will need to adjust the amount very slightly, which is also a problem. . Therefore, operations such as tableting or granulation are performed with bulking agents such as polysaccharides, lactose, and sucrose, along with water and binders.
Various methods have been proposed to improve the physical properties of APM as a powder and to make it easier to adjust the sweetness level. However, in these methods,
Since APM is unstable to heat and moisture, it tends to lose sweetness, and it also requires special processes and equipment for tabletting and granulation. In order to solve these problems in the use of APM, the inventors of the present invention made extensive studies and found that by simply mixing granulated sucrose and finely powdered APM, granulated sucrose can be produced. fine powder on the surface of
The inventors have completed the present invention by discovering that it is possible to obtain an easy-to-handle low-calorie sweetener composition in which APM adheres evenly and has significantly improved physical properties such as fluidity. That is, in the present invention, the outside of granulated sucrose is formed into a fine powder.
A free-flowing low-calorie sweetener composition coated with APM and a method for producing the same are provided. Fine powder used as one raw material in the present invention
If the particle size of APM is too large, it will be difficult for APM to adhere uniformly to the surface of granulated sucrose. Therefore, the particle size of APM is preferably smaller for the purpose of the present invention, and is generally 100μ or less, preferably 50μ or less,
More preferably, it is 10μ or less. The sucrose used as the other raw material of the present invention is
For the purposes of the present invention, it is necessary that it be in granular form. APM attached if its particle size is too small
The fluidity of the particles is poor, and if they are too large, the surface area of the sucrose particles will be small, and the amount of APM attached will also be reduced. The size of the sucrose particles therefore generally ranges from 0.01 mm to 3 mm, preferably from 0.05 mm to 2 mm, more preferably from 0.1 mm to 1 mm. In the present invention, the mixing ratio of finely powdered APM and granulated sucrose is such that if the proportion of finely powdered APM is too high, the fluidity of the mixed and prepared composition will be poor.
If the ratio is too low, the purpose as a low-calorie sweetener cannot be achieved. Therefore, the usual mixing ratio is 0.1 to 10 parts by weight of finely powdered APM and 99.9 to 90 parts by weight of granulated sucrose, preferably 0.25 to 7 parts by weight of finely powdered APM and 99.75 to 93 parts by weight of granulated sucrose. More preferably, the amount of finely powdered APM is 0.5 to 5 parts by weight and the granulated sucrose is 99.5 to 95 parts by weight. An edible third component may be added as long as it does not significantly impair the physical properties and/or taste of these low-calorie sweeteners. The method of mixing finely powdered APM and granulated sucrose is not particularly limited, and a conventional mixer may be used. As is clear from the above description, according to the present invention, it is possible to easily obtain a free-flowing low-calorie sweetener composition in which the powder physical properties of APM are significantly improved and the sweetness is suitably diluted. can. The present invention will be explained in more detail with reference to Examples below. Example 1 Powdered APM with an average particle size of 1 to 10 μm and granulated sucrose with an average particle size of 0.1 to 1 mm (Nippon Beet Sugar Co., Ltd.)
Granulated sugar) were mixed at different mixing ratios, and the angle of repose of the resulting compositions was measured using a Howuda Tester (manufactured by Hosokawa Iron Works Co., Ltd.). The results are shown in Table 1.
【表】
第１表からもわかるように、APMの含量が５
％以下は流動性がよく、大変取扱い易い、また微
粉末状APMは顆粒状蔗糖の表面に均一に付着し
ている。APMの含量が10％を越えると蔗糖粒子
表面にもはや付着しきれないAPM粒子が急激に
増加し、それに従つて組成物の流動性も急激に悪
くなる。[Table] As can be seen from Table 1, the content of APM is 5
% or less, it has good fluidity and is very easy to handle, and the fine powder APM adheres uniformly to the surface of the granulated sucrose. When the APM content exceeds 10%, the number of APM particles that can no longer adhere to the surface of the sucrose particles increases rapidly, and the fluidity of the composition deteriorates accordingly.
Claims (1)
ルチル−Ｌ−フエニルアラニンメチルエステルで
被覆してなる自由流動性低カロリー甘味料組成
物。 ２ 微粉末状α−Ｌ−アスパルチル−Ｌ−フエニ
ルアラニンメチルエステルが0.1ないし10重量部
であり、顆粒状蔗糖が99.9ないし90重量部である
特許請求の範囲第１項記載の組成物。 ３ 微粉末状α−Ｌ−アスパルチル−Ｌ−フエニ
ルアラニンメチルエステルの粒子径が100μ以下
である特許請求の範囲第１項または第２項記載の
組成物。 ４ 顆粒状の蔗糖の粒子径が0.01mmないし３mmで
ある特許請求の範囲第１項ないし第３項のいずれ
かの項記載の組成物。 ５ 微粉末状α−Ｌ−アスパルチル−Ｌ−フエニ
ルアラニンメチルエステル0.1ないし10重量部と
顆粒状蔗糖99.9ないし90重量部を混合して顆粒状
蔗糖の表面を微粉末状α−Ｌ−アスパルチル−Ｌ
−フエニルアラニンメチルエステルで被覆するこ
とを特徴とする自由流動性低カロリー甘味料組成
物の製造方法。 ６ 微粉末状α−Ｌ−アスパルチル−Ｌ−フエニ
ルアラニンメチルエステル0.1ないし10重量部と
顆粒状蔗糖99.9ないし90重量部を用いる特許請求
の範囲第５項記載の製造方法。 ７ 微粉末状α−Ｌ−アスパルチル−Ｌ−フエニ
ルアラニンメチルエステルの粒子径が100μ以下
である特許請求の範囲第５項または第６項記載の
製造方法。 ８ 顆粒状蔗糖の粒子径が0.01mmないし３mmであ
る特許請求の範囲第５項ないし第７項のいずれか
の項記載の製造方法。[Scope of Claims] 1. A free-flowing low-calorie sweetener composition comprising granulated sucrose coated with finely powdered α-L-aspartyl-L-phenylalanine methyl ester. 2. The composition according to claim 1, wherein the finely powdered α-L-aspartyl-L-phenylalanine methyl ester is 0.1 to 10 parts by weight and the granulated sucrose is 99.9 to 90 parts by weight. 3. The composition according to claim 1 or 2, wherein the particle size of the finely powdered α-L-aspartyl-L-phenylalanine methyl ester is 100 μm or less. 4. The composition according to any one of claims 1 to 3, wherein the granulated sucrose has a particle size of 0.01 mm to 3 mm. 5. Mix 0.1 to 10 parts by weight of finely powdered α-L-aspartyl-L-phenylalanine methyl ester and 99.9 to 90 parts by weight of granulated sucrose to coat the surface of the granulated sucrose with finely powdered α-L-aspartyl-L-phenylalanine methyl ester. L
- A method for producing a free-flowing low-calorie sweetener composition, characterized in that it is coated with phenylalanine methyl ester. 6. The manufacturing method according to claim 5, which uses 0.1 to 10 parts by weight of finely powdered α-L-aspartyl-L-phenylalanine methyl ester and 99.9 to 90 parts by weight of granulated sucrose. 7. The manufacturing method according to claim 5 or 6, wherein the particle size of the finely powdered α-L-aspartyl-L-phenylalanine methyl ester is 100 μm or less. 8. The manufacturing method according to any one of claims 5 to 7, wherein the particle size of the granulated sucrose is 0.01 mm to 3 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59043863A JPS60188038A (en) | 1984-03-09 | 1984-03-09 | Low-calorie sweetening composition of free fluidity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59043863A JPS60188038A (en) | 1984-03-09 | 1984-03-09 | Low-calorie sweetening composition of free fluidity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60188038A JPS60188038A (en) | 1985-09-25 |
| JPH057983B2 true JPH057983B2 (en) | 1993-01-29 |
Family
ID=12675534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59043863A Granted JPS60188038A (en) | 1984-03-09 | 1984-03-09 | Low-calorie sweetening composition of free fluidity |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60188038A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0800774A1 (en) * | 1996-04-10 | 1997-10-15 | Holland Sweetener V O F | Aspartame on a support |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2639225B1 (en) * | 1988-11-21 | 1993-05-21 | Centre Nat Rech Scient | PHARMACEUTICAL COMPOSITIONS FOR NEUROPROTECTION CONTAINING ARYLCYCLOHEXYLAMINES |
| JPH0767571A (en) * | 1993-09-01 | 1995-03-14 | Iwata Kagaku Kogyo Kk | Sweetener and its production |
| EP2100519A1 (en) * | 2008-03-04 | 2009-09-16 | Tiense Suikerraffinaderij N.V. | Particle containing a high-intensity sweetener, process for preparation and use |
| JP6747012B2 (en) * | 2016-03-31 | 2020-08-26 | 味の素株式会社 | How to prevent moisture absorption and consolidation of sweeteners |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57155965A (en) * | 1981-03-19 | 1982-09-27 | Ajinomoto Co Inc | Low-calorie sweetening composition |
| JPS5963158A (en) * | 1982-10-04 | 1984-04-10 | Ajinomoto Co Inc | Preparation of granular or crystalline sweetener or food |
-
1984
- 1984-03-09 JP JP59043863A patent/JPS60188038A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57155965A (en) * | 1981-03-19 | 1982-09-27 | Ajinomoto Co Inc | Low-calorie sweetening composition |
| JPS5963158A (en) * | 1982-10-04 | 1984-04-10 | Ajinomoto Co Inc | Preparation of granular or crystalline sweetener or food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0800774A1 (en) * | 1996-04-10 | 1997-10-15 | Holland Sweetener V O F | Aspartame on a support |
| BE1010071A3 (en) * | 1996-04-10 | 1997-12-02 | Holland Sweetener Co | ASPARTAME ON CARRIER. |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60188038A (en) | 1985-09-25 |
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