JPH05981B2 - - Google Patents
Info
- Publication number
- JPH05981B2 JPH05981B2 JP59044537A JP4453784A JPH05981B2 JP H05981 B2 JPH05981 B2 JP H05981B2 JP 59044537 A JP59044537 A JP 59044537A JP 4453784 A JP4453784 A JP 4453784A JP H05981 B2 JPH05981 B2 JP H05981B2
- Authority
- JP
- Japan
- Prior art keywords
- stevioside
- cyclodextrin
- weight
- taste
- organic acid
- 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
- 229940013618 stevioside Drugs 0.000 claims description 25
- 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 claims description 25
- 235000019202 steviosides Nutrition 0.000 claims description 25
- 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 claims description 24
- 229920000858 Cyclodextrin Polymers 0.000 claims description 21
- 235000019640 taste Nutrition 0.000 claims description 12
- -1 organic acid salts Chemical class 0.000 claims description 11
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 11
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 229930188195 rebaudioside Natural products 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- 229940001468 citrate Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 229940049920 malate Drugs 0.000 claims 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 1
- 229940095064 tartrate Drugs 0.000 claims 1
- 241000544066 Stevia Species 0.000 description 12
- 239000000284 extract Substances 0.000 description 12
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 7
- 239000001116 FEMA 4028 Substances 0.000 description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 6
- 229960004853 betadex Drugs 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000012535 impurity Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 3
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 3
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 3
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 239000001433 sodium tartrate Substances 0.000 description 3
- 229960002167 sodium tartrate Drugs 0.000 description 3
- 235000011004 sodium tartrates Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp 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](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 2
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019265 sodium DL-malate Nutrition 0.000 description 2
- 239000001394 sodium malate Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明はステビオサイド（レバウデイオサイド
を含む）を含む甘味料の呈味を改善する方法に関
するものである。
その目的とするところは、酒石酸ナトリウム、
クエン酸ナトリウム、リンゴ酸ナトリウム等の有
機酸塩とサイクロデキストリンとを併用添加する
ことにより、ステビオサイド及びそれらを含むス
テビア抽出物の呈味上の苦味、嫌味等の欠点を除
去し、経済的に良質の甘味を得ることである。
ステビオサイドは、砂糖の300倍の甘味度をも
つ天然甘味物質であり、最近の合成甘味料の安全
性の問題、または糖害が社会問題となりつつある
今日、これを解決し得る甘味源として急激に注目
されてきた。
しかしステビオサイド及びステビア抽出物は砂
糖に比較し甘味の発現性が遅く且つ苦味、嫌味等
の不快味の欠点を有しており、ステビオサイドの
実用上の大きな障害となつている。
従つて、ステビオサイド及びステビア抽出物の
呈味性の改良については、種々の提案がなされて
いるにもかかわらず、未だ解決されていない。
一方、特公昭57−18779号で、ステビオサイド
と例えばマルトース、マルトオリゴ糖等のα−グ
ルコシル糖化合物を共存させ、このα−グルコシ
ル基をステビオサイドに転移しうるα−グルコシ
ル転移酵素を作用させてα−グルコシルステビオ
サイドを作る方法が提案され甘味質の良好な甘味
料が市場へ提供させているが価格が高く実用上に
問題がある。
本発明者らは、上述した事情に鑑み、ステビオ
サイド及びステビア抽出物の苦味、嫌味を除去す
る方法について鋭意検討した結果、サイクロデキ
ストリンを有機酸塩類と併用添加することにより
不快味を呈する物質をマスキング出来る事実を発
見し、本発明を完成した。
こゝでいう有機酸塩とはクエン酸ナトリウム、
リンゴ酸ナトリウム、酒石酸ナトリウム等で、ス
テビオサイド１重量部に対して有機酸塩の一種又
は二種以上を0.2〜50重量部の範囲で添加すれば
良く、好ましくは0.5〜４重量部が良好である。
また、ここでいうサイクロデキストリンとは６
〜12個のグルコースがα−１，４グルコシド結合
で環状に連なつた非還元性のマルトオリゴ糖で、
Bacillus属のある種の微生物から得られるサイク
ロデキストリン生成酵素を澱粉に作用させて得ら
れる。サイクロデキストリンには３種類あり、グ
ルコースが６個のα−、７個のβ−、８個のγー
サイクロデキストリンがある。市場では主として
β−サイクロデキストリンの粉末かα，β，γの
混合物でサイクロデキストリン含量20％の水あめ
状のものが多く使用されている。
本発明では、β−サイクロデキストリンに効果
が認められたが、勿論β−サイクロデキストリン
を含むものであれば良い。ステビオサイドに対す
るサイクロデキストリンの添加量はステビオサイ
ドの１重量部に対して0.5〜100重量部であれば良
い。サイクロデキストリンの最適添加量はステビ
ア抽出物中の不純物の量によつて変動するために
特定は出来ないが、ステビオサイドの純度が80〜
98％の場合、ステビオサイドの100％純度換算１
重量部に対して３〜10重量添加すれば良い。ステ
ビオサイドの純度が40〜80％の場合は、ステビオ
サイドの100％純度換算１重量部あたり10〜30重
量部添加すれば良い。
次に実施例によつて本発明をさらに説明する。
実施例 １
ステビア抽出物（ステビオサイド含量86.3％）
の0.5％水溶液にクエン酸ナトリウム、酒石酸ナ
トリウム、α，β，γ−サイクロデキストリンを
組合わせて、ステビア抽出物の苦味、嫌味の改善
度合を官能検査によつて比較した。
その結果を第１表に示した。
評価基準
AA……苦味、嫌味、ほぼ完全にマスクされて
いる。
Ａ……若干、苦味を感じるが、良好である。
Ｂ……やや効果あり。
Ｃ……効果なし。
The present invention relates to a method for improving the taste of sweeteners containing stevioside (including rebaudioside). The purpose is to use sodium tartrate,
By adding organic acid salts such as sodium citrate and sodium malate together with cyclodextrin, disadvantages such as bitterness and unpleasant taste of stevioside and stevia extract containing them can be removed, resulting in an economically high quality product. The goal is to obtain the sweetness of Stevioside is a natural sweetening substance that is 300 times sweeter than sugar, and is rapidly becoming a source of sweetness that can solve the recent safety problems of synthetic sweeteners and sugar damage, which is becoming a social problem. It has been attracting attention. However, compared to sugar, stevioside and stevia extracts have the drawbacks of slower sweetness development and unpleasant tastes such as bitterness and sarcastic taste, which are major obstacles to the practical use of stevioside. Therefore, although various proposals have been made to improve the taste of stevioside and stevia extracts, the problem remains unsolved. On the other hand, in Japanese Patent Publication No. 57-18779, stevioside and an α-glucosyl sugar compound such as maltose or malto-oligosaccharide were made to coexist, and an α-glucosyltransferase capable of transferring this α-glucosyl group to stevioside was activated to produce an α- A method for producing glucosyl stevioside has been proposed, and a sweetener with good sweetness has been provided to the market, but it is expensive and has problems in practical use. In view of the above-mentioned circumstances, the present inventors conducted extensive studies on a method for removing the bitterness and unpleasant taste of stevioside and stevia extracts, and found that by adding cyclodextrin in combination with organic acid salts, substances that exhibit unpleasant taste can be masked. He discovered the fact that it is possible and completed the present invention. The organic acid salts mentioned here are sodium citrate,
One or more organic acid salts such as sodium malate and sodium tartrate may be added to 1 part by weight of stevioside in a range of 0.2 to 50 parts by weight, preferably 0.5 to 4 parts by weight. . Also, the cyclodextrin mentioned here is 6
It is a non-reducing maltooligosaccharide in which ~12 glucose molecules are connected in a ring through α-1,4 glucosidic bonds.
It is obtained by allowing cyclodextrin-producing enzyme obtained from certain microorganisms of the genus Bacillus to act on starch. There are three types of cyclodextrins: α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the market, mainly β-cyclodextrin powder or a mixture of α, β, and γ in the form of starch syrup with a cyclodextrin content of 20% are often used. In the present invention, β-cyclodextrin was found to be effective, but of course any substance containing β-cyclodextrin may be used. The amount of cyclodextrin added to stevioside may be 0.5 to 100 parts by weight per 1 part by weight of stevioside. The optimal amount of cyclodextrin added cannot be determined because it varies depending on the amount of impurities in the stevia extract, but it is important to note that the optimal amount of cyclodextrin added varies depending on the amount of impurities in the stevia extract, but
If 98%, stevioside 100% purity conversion 1
It may be added in an amount of 3 to 10 parts by weight. When the purity of stevioside is 40 to 80%, it is sufficient to add 10 to 30 parts by weight per 1 part by weight of stevioside in terms of 100% purity. Next, the present invention will be further explained with reference to Examples. Example 1 Stevia extract (stevioside content 86.3%)
A 0.5% aqueous solution of Stevia extract was combined with sodium citrate, sodium tartrate, and α,β,γ-cyclodextrin, and the degree of improvement in the bitterness and unpleasant taste of the Stevia extract was compared through a sensory test. The results are shown in Table 1. Evaluation criteria: AA...Bitterness, sarcasm, almost completely masked. A: Slightly bitter taste, but good. B: Somewhat effective. C...No effect.
【表】
尚α，β，γ−サイクロデキストリンは日本食
品化工(株)のものを使用した。（純度98.5％以上）
有機酸塩とβ−サイクロデキストリンを併用し
たものに顕著な効果が認められる。
実施例 ２
ステビア抽出物（ステビオサイド含量80.7％）
0.5％水溶液の系にて有機酸塩とβ−サイクロデ
キストリンの組合わせについて検討した。
その結果を第２表に示した。
評価基準は実施例−１と同様である。[Table] The α, β, γ-cyclodextrin used was from Nihon Shokuhin Kako Co., Ltd. (Purity 98.5% or higher) A remarkable effect is observed when an organic acid salt and β-cyclodextrin are used in combination. Example 2 Stevia extract (stevioside content 80.7%)
We investigated the combination of organic acid salts and β-cyclodextrin in a 0.5% aqueous solution system. The results are shown in Table 2. The evaluation criteria are the same as in Example-1.
【表】【table】
【表】
使用しても改善効果は認められないが、両者を
併用すると顕著な改善効果が認められる。
実施例 ３
ステビア抽出物（ステビオサイド含量51.8％）
の0.5％水溶液の系にて検討した。
その結果を第３表に示した。
評価基準は実施例−１と同様である。[Table] Although no improvement effect is observed when both are used together, a significant improvement effect is observed when both are used together.
Example 3 Stevia extract (stevioside content 51.8%)
The study was conducted using a 0.5% aqueous solution. The results are shown in Table 3. The evaluation criteria are the same as in Example-1.
【表】
不純物の多い中純度のステビア抽出物でも有機
酸塩とサイクロデキストリンを併用することによ
り顕著な呈味改善効果が認められる。
但し、不純物が多いためにステビオサイドあた
りのサイクロデキストリンの添加量は多く必要で
ある。
実施例 ４
通常市販されているステビオサイド製剤と本発
明品とを比較した。
その結果を第４表に示した。[Table] Even with medium-purity Stevia extract containing many impurities, a remarkable taste improvement effect is observed by using an organic acid salt and cyclodextrin together. However, since there are many impurities, it is necessary to add a large amount of cyclodextrin per stevioside. Example 4 A commonly available stevioside preparation and the product of the present invention were compared. The results are shown in Table 4.
【表】【table】
【表】
以上７種類のサンプルを５，7.5，10％溶液に
て官能検査を行なつたところ、有機酸塩とサイク
ロデキストリンを併用した本発明品（テストNo.
３，４，５，６，７）の方が苦味、嫌味が除去さ
れ顕著な呈味改善効果が認められた。[Table] Sensory tests were conducted on the above seven types of samples using 5, 7.5, and 10% solutions.
3, 4, 5, 6, and 7), the bitterness and sarcastic taste were removed, and a remarkable taste improvement effect was observed.
Claims (1)
む）を呈味成分とする甘味料において、ステビオ
サイド１重量部に対して、酒石酸塩、クエン酸
塩、リンゴ酸塩又はその他の有機酸塩の一種又は
二種以上を0.2〜50重量部、サイクロデキストリ
ン0.5〜100重量部の割合で併用添加することを特
徴とするステビオサイドの呈味改善法。1. In sweeteners containing stevioside (including rebaudioside) as a flavor component, one or more of tartrate, citrate, malate, or other organic acid salts per 1 part by weight of stevioside. A method for improving the taste of stevioside, which comprises adding 0.2 to 50 parts by weight of stevioside and 0.5 to 100 parts by weight of cyclodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59044537A JPS60188035A (en) | 1984-03-08 | 1984-03-08 | Taste improvement in stevioside |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59044537A JPS60188035A (en) | 1984-03-08 | 1984-03-08 | Taste improvement in stevioside |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60188035A JPS60188035A (en) | 1985-09-25 |
| JPH05981B2 true JPH05981B2 (en) | 1993-01-07 |
Family
ID=12694255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59044537A Granted JPS60188035A (en) | 1984-03-08 | 1984-03-08 | Taste improvement in stevioside |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60188035A (en) |
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-
1984
- 1984-03-08 JP JP59044537A patent/JPS60188035A/en active Granted
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009517041A (en) * | 2005-11-23 | 2009-04-30 | ザ・コカ−コーラ・カンパニー | Cereal composition using high-potency sweetener |
| JP2009517023A (en) * | 2005-11-23 | 2009-04-30 | ザ・コカ−コーラ・カンパニー | High-intensity sweetener composition containing calcium and sweetened composition thereby |
| JP2009517039A (en) * | 2005-11-23 | 2009-04-30 | ザ・コカ−コーラ・カンパニー | Baked foods containing high-potency sweeteners |
| JP2011087597A (en) * | 2005-11-23 | 2011-05-06 | Coca Cola Co:The | Cereal composition comprising high-potency sweetener |
| US8940350B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Cereal compositions comprising high-potency sweeteners |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60188035A (en) | 1985-09-25 |
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