JPH0690721A - New beverage compositon containing dipeptide sweetener, saccharine salt and hydrous colloidal polysaccharide - Google Patents

Abstract

PURPOSE: To obtain a compsn. for a beverage contg. a dipeptide sweetener, a saccharin salt and hydrated colloidal polysaccharide. CONSTITUTION: This compsn. contains 25-800 mg/l at least one kind of hydrated colloidal polysaccharide allowable as food, e.g. xanthane gum or pectin, a saccharin salt and a dipeptide sweetener such as aspartylphenylalanine methyl ester. The ratio between the dipeptide sweetener and the saccharin salt is 60:1 to 20:1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel composition for drinking water, which has a particularly pleasant mouthfeel and is suitable for use in diet beverages having an excellent sweetness.

[0002]

2. Description of the Related Art Conventionally, the presence of suspensions or solutions having different concentrations in drinking water, such as sugar, often causes a bad mouth feel. In addition, synthetic sweeteners are used in place of sugar in drinking water for diet, but there are problems such as poor mouth feel. In order to solve these problems, the composition for drinking water of the present invention contains a dipeptide sweetener. An example of this dipeptide sweetener is aspartyl phenylalanine methyl ester disclosed in US Pat. No. 3,475,403. The chemical structural formula 1 is shown below.

[0003]

[Chemical 1] In the formula, x is selected from the group of radicals consisting of Chemical formula 2 and Chemical formula 3.

[0004]

[Chemical 2]

[0005]

[Chemical 3]

In the formula, R is one selected from the group consisting of hydrogen and lower alkyl radicals, m is 0 and 2
An integer selected from the group consisting of, and n is an integer less than 3. The most widely known dipeptide-based sweetener is α-L-aspartyl-L-phenylalanine methyl ester (hereinafter referred to as asparatame). Asparatame has a good quality sweetness, about 200 times stronger than sucrose. For this reason, asparatame is widely used as a sweetener for diet.
Unfortunately, however, the dipeptide sweeteners mentioned above are relatively labile compounds. For example, aspartyl phenylalanine methyl ester decomposes or modifies relatively easily under certain conditions. As a result, a significant decrease in sweetness occurs. When aspartyl phenylalanine methyl ester is mixed with water, it is sparingly soluble and forms a precipitate. It is difficult to dissolve the resulting precipitate. Therefore, this is a substantial problem in preparing the dipeptide sweetener. In order to effectively bring out the high-sweetness properties, the problems of poor solubility and instability must be solved. Saccharin is commonly used as a sugar replacement. However, there is a problem that it has a bad aftertaste and leaves a metallic taste. The effect of saccharin depends on the concentration of the compound. There is also a report that the effect of saccharin is removed at a certain concentration. That is, it is believed that the use of saccharin in combination with pectin or sorbitol, maltose, dextrose, etc., removes the aftertaste of saccharin. Also, combinations of saccharin and cyclamate salts have been used, but none of them showed the required results. Saccharin is thought to be about 700 times sweeter than sucrose, but in actual use, it is only about 200 to 400 times as sweet. The sweetness of saccharin to sucrose decreases with increasing saccharin concentration. Higher concentrations of saccharin are required to increase the sweetness of saccharin. Such an increase in saccharin concentration increases the undesirable aftertaste. The term hydrated colloidal polysaccharide as used in the present invention is meant to include natural gums, modified or synthetic gums and synthetic ethers of polysaccharides. It is a gum and a high polymer, and is insoluble in alcohol and other organic solvents. But,
It is soluble or dispersible in water. Natural gums are hydrophilic polysaccharides, composed of monosaccharide units linked by glycosidic bonds. For example, it is found in various tropical trees and shrubs, seaweed, or phycocolloids (algae). Their main use is as protective colloids and emulsifiers for beverages and drugs. U.S. Pat. Nos. 2,761,783, 2,876,107, 3,0
61,445, 3,204,544, 3,413,
125, 3,476,571, 3,987,211
And 4,228,198 disclose drinking water with saccharin and gum as inclusions. But,
None of these references disclose sweeteners composed of aspartyl phenylalanine methyl ester. U.S. Pat. Nos. 3,695,898, 3,780,
189, 3,984,047, 4,001,455
Nos. 4,009,292 and 4,690,827 disclose compositions containing aspartame and saccharin, but do not disclose the use of gums in the compositions. U.S. Pat. No. 4,051,26
No. 8 suggests a solid beverage composition comprising aspartame and edible gum. However, it does not describe the use of saccharin. It has been invented that when at least one food-acceptable hydrated colloidal polysacaroid is included in a beverage composition with a saccharin salt and an aspartyl phenylalanine methyl ester sweetener, the drinking water has a very pleasant mouthfeel. The present invention comprises at least one phyto-permissible hydrated colloidal polysaccharide in the range of about 800 mg / l without about 25;
It contains saccharin salt and a dipeptide sweetener, and the content ratio of the dipeptide sweetener and the saccharin salt is about 6
It is 0: 1 to about 20: 1. The remarkable effect of the present invention is based on the novel composition which cannot be easily considered by those skilled in the art. However, some prior art discloses the use of aspartame, saccharin and gum together in beverage products. But,
Nothing was disclosed about adding these three components in the ratio as specified by the present invention to bring out the excellent effect. US Patent No. 29,682
No. 3,753,739, 4,081,567
No. 4,582,712, 4,716,046
No. 4,722,844, 4,769,244
No. 4,384,990 and E.I. P. A 23,4007. The present invention is an APM
To a specific ratio of saccharin content to, thereby providing drinking water with substantially improved mouthfeel. The beverage composition of the present invention, if needed,
Add flavors such as caffeine and vanilla, stabilizers, swelling agents and adhesives. The beverage composition of the present invention can be practiced with any hydrated colloidal polysaccharide, but is particularly effective with natural gums and modified gums, such as synthetic esters of polysaccharides. For example, natural gums are xanthan gum, gall gum, pectin, agar, margin, carrageenan, gum arabic, gum karaya, gum tragacanth, locust bean gum, tamarind and okra gum. Modified gums include cellulose and starch derivatives and synthetic gums such as lower methoxyl pectin, propylene glycol alginate, sodium carrageenate, triethanolamine alginate, carboxymethyl locust bean gum and carboxymethyl gar gum. Cellulose gums include methyl cellulose, sodium carboxymethyl cellulose, hydroxyethyl cellulose and ethyl cellulose. Of course, use only food-acceptable "gums". Preferred hydrated colloidal polysaccharides are those that include xanthan gum, gall gum, pectin methylcellulose, propylene glycol alginate, and other hydrated colloidal polysaccharide and xanthan gum combinations, as well as pectin and gall gum combinations. The amount of gum used depends on the corresponding sugar. Changes in gum content lead to changes in properties such as per D and viscosity. Generally, gums are about 25 mg / l to about 10 g.
Used in the range of 1 / l, it depends on the size of the molecule, the viscosity sought, the gum syncrgy and the calories sought. For example, the viscosity is 1.3 to 1.5c
For drinking water calories at 1 ps, gums are preferably used in the range of about 25 to about 800 mg / l. The preferred aspartyl phenylalanine methyl ester sweetener used in the present invention is aspartame. Depending on what is sought, the dipeptide sweetener to saccharin content may vary, but generally the ratio of dipeptide sweetener to saccharin is about 60: 1 to about 20: 1, more preferably about 50: 1 to about 25. : 1. The test is,
This was done by assessing which ingredients (ie flavors, sweeteners, gums) were crucial for texture perception by MPA (panel analysis per mouth) and by measuring viscosity mechanically. Also, the beverage composition was evaluated against normal, high-calorie HFCS drinking water, and it was investigated which beverage ingredient or combination of ingredients was optimized for the sensation of drinking water sweetened by HFCS. . As shown in FIG. 1, when HFCS was tested against the xanthan / aspartame / saccharin combination, no significant difference in sensation was observed between them. Also, this result was re-limited. The HFCS was then tested against aspartame drinking water. In this case, the aspartame drinking water is H
A significant improvement in sensation was observed as compared to drinking water sweetened by FCS. "Soft feeling (feel of so
The feeling of "ft tissue)" is one of the notable differences between normal and diet. In addition, compared to drinking water containing HFCS sweetener
There is little ting or tingly feel. FIG. 2 shows the results of the flavor effect.
There are a few noticeable texture differences when only the flavors are changed, but the flavor differences could be used to accentuate certain properties. For example, aspartame drinks
Compared to HFCS beverages, it has a very good throat. This will be described with reference to FIG. The one containing xantham gum is closer to the feeling of HFCS beverage than the one not containing it. In particular, by containing xantham gum, a tingling tingling sensation, ease of mixing, a refreshing mouthfeel, a mouth-feeling and continuation of such sensation, good throat,
And it gives good results for a tingling sensation. FIG. 4 shows the differences when comparing the sweetener added to the xantham / aspartame combination. The one containing saccharin is closer to the taste of HFCS beverage. The sweetener addition is close to the texture of the HFCS-sweetener inclusion for most properties. The results of the MPA test showed that the three components were important in the perception of sensation. The ingredients are flavors, sweeteners and hydrated colloids. There is only a few significant differences between those containing and the HFCS sweetener containing, but each product (no xantham or no sweetener added) has a novel composition of the invention. Of the HFCS-sweetening composition rather than the product. The viscosity analysis in Table 1 shows the difference in physical texture present between diet products with and without xanthan for normal HFCS beverages.

[0007]

[Table 1] ───────────────────────── Viscosity ──────────────────── ───── HFCS 1.34 CPS APM / Saccharin 1.00 CPS Xanthan / APM / Saccharin 1.41 CPS Xanthan / APM 1.41 CPS Xanthan / APM / Saccharin 1.36 CPS (new flavor) APM 1.00 CPS ─────────── ────────────── The product is stable over time. For example, after preparation 4
The pH environment of the HFCS normal drink and the xanthan / aspartame / saccharin drink that have passed the period of 2.5 months is 2.5 to 2.7.
In the case of, no change in viscosity was observed. As shown in FIG. 5, perceptual analysis was performed on HFCS-containing beverages, xanthan / aspartame / sackan-containing beverages, and aspartame-only beverages to obtain various characteristics, spicy feel, carbonization (carbonation), and diet feeling. ,
The mouthfeel, smoothness, sweetness and flavor were examined. No significant difference was observed between the HFCS drink and the xanthan / aspartame / saccharin-containing drink except for the feeling of diet. The degree of sweetness is xanthan /
The aspartam / saccharin-containing beverage, the aspartam-containing beverage, the aspartam / xanthan-containing beverage and the aspartame / saccharin-containing beverage were investigated (see FIG. 5). Saccharin is an ingredient for adjusting the sweetness of beverages. Xanthan has little effect on sweetness. Between HFCS and xanthan / saccharin / aspartame or HFCS and aspartame /
No significant difference was found with saccharin. Sweetness varies with small amounts of saccharin.

[0008]

EXAMPLE A beverage composition was made with xanthan gum pre-dissolved at 160 ° F using a high mixer.
After complete dissolution of the xanthan, the contents were transferred to a 1 liter beaker. Sodium saccharin was dissolved and added to the beaker. 80% phosphoric acid was mixed, followed by the addition of pre-dissolved caffeine. Aspartame was dissolved in the acid mixture and flavor concentrate was added and finally the volume was adjusted.

[0009]

[Table 2] ──────────────────────── Beverage prescription ──────────────────── ──── Flavor concentrate 14.60 grams Caffeine .64 grams APM 3.40 grams 80% Phosphoric acid .53 grams Xanthan .59 grams Saccharin sodium .07 grams * Water ───────────────── ──────── Total 1.00 liter ──────────────────────── Flavor concentrate composition ─────────── ────────────── Citric acid 35.95 grams Caramel 705.85 grams 80% Phosphoric acid 70.10 grams Flavor 22.89 grams Water ─────────────────── ───── Total 1.00 liter * Carbonation level depending on beverage

Examples 2 to 4 Beverage formulations were made according to Example 1 with varying concentrations of calcium / saccharin sodium. ────────────────────────────────── Calcium / saccharin sodium prescription ──────────── ─────────────────────── 1 2 3 Xanthan 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg 593.0 mg Citric acid 67.0 mg 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg ---- 4.0 mg Saccharin calcium- --11.0 mg 6.6 mg ────────────────────────────────── Food capacity 1 liter 1 liter 1 liter

Examples 5 to 7 Beverage formulations were carried out according to Example 1 with different types of xanthan gum. ────────────────────────────────── Xanthan gum formulation ────────────── ───────────────────── 5 6 7 Xanthan type Celtrol T Celtrol S ────────────────── ───────────────── Xanthan 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg 593.0 mg Quen Acid 67.0 mg 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg 10.0 mg 10.0 mg ──────────────── ─────────────────── Food capacity 1 liter 1 liter 1 liter

Examples 8 to 17 Beverages were formulated in the same manner as in Example 1 except that the type of hydrated colloidal polysaccharide was changed. ──────────────────────────── Hydrated colloid formulation ───────────────── ─────────── 8 9 Gum type Methylcellulose PGA 0 ──────────────────────────── Gum level 1000.0 mg 900.0 mg Caffeine 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg Citric acid 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg 10.0 mg ──── ──────────────────────── ────────────────────────── ── Formulation of hydrated colloid ──────────────────────────── 10 11 Low viscosity high viscosity gum type BGA LVF PHA HVF ─── ──── ───────────────────── Gum level 550.0 mg 375.0 mg Caffeine 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg Citric acid 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg 10.0 mg ───────────────────────────── ─ ─────────────────────────── Hydrated colloid formulation ────────────────── ────────── 12 13 Gum-type girl pectin ──────────────────────────── Gum level 1100.0 mg 875.0 mg Cafe In 107.0 mg 107.0 mg vanilla 17.8 mg 17.8 mg 80% phosphoric acid 593.0 mg 593.0 mg citric acid 67.0 mg 67.0 mg aspartame 550.0 mg 550.0 mg flavor 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg 10.0 mg ──────────────────────────── ────────── ────────────────── Hydrated colloid formulation ─────────────────────────── ─ 14 15 Gum type pectin / gal xanthan / PGA-LV ──────────────────────────── Gum level 504/63 25/375 Caffeine 107.0 mg 107.0 mg vanilla 17.8 mg 17.8 mg 80% phosphoric acid 593.0 mg 593.0 mg citric acid 67.0 mg 67.0 mg aspartame 550.0 mg 550.0 mg flavor 42.0 mg 42.0 mg caramel 1325.0 mg 1325.0 mg saccharin sodium 10.0 mg 10.0 mg ─────── ─────────────────────────────────────────────────── Formulation of the sum colloidal ──────────────────────────── 16 17 Chewing gum xanthan / PGA · LVF xanthan / F ° cutin ────── ────────────────────── Gum level 25/250 50/518 Caffeine 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg Citric acid 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg Saccharin sodium 10.0 mg 10.0 mg ─────────────────────────── ──

Examples 18 to 20 Beverage formulations were carried out in the same manner as in Examples, except that the saccharin / aspartame mixing ratio was changed depending on the sweetness as a control. ────────────────────────────────── 18 19 20 ───────────── ───────────────────── Xanthan 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg 80% Phosphoric acid 593.0 mg 593.0 mg 593.0 mg citric acid 67.0 mg 67.0 mg 67.0 mg aspartame 600.0 mg 550.0 mg 500.0 mg flavor 42.0 mg 42.0 mg 42.0 mg caramel 132.5 mg 132.5 mg 132.5 mg sodium saccharin 10.0 mg 20.0 mg 30.0 mg ─────────── ─────────────────────── Food capacity 1 liter 1 liter 1 liter Aspartame: Saccharin 60: 1 27.5: 1 16.7: 1

Examples 21 to 23 Beverages were formulated in the same manner as in Example 1 with different flavor concentrations. ────────────────────────────────── Prescription with different flavors ────────── ──────────────────────── 21 22 23 Lemon / Lime Orange Grape ─────────────────── ──────────────── Xanthan 110.0 mg 130.0 mg 130.0 mg Juice 8.9 g 9.0 g 21.0 g Flavor 1.5 g 2.4 g 1.2 g Citric acid 1.5 g 2.1 g 370.0 mg Malic acid --- -61.6 mg 1.1 g Potassium benzoate 384.0 mg 384.0 mg 420.0 mg Potassium citrate 238.0 mg 333.0 mg 40.0 mg Aspartame 525.0 mg 650.0 mg 550.0 mg Saccharin sodium 10.0 mg 10.0 mg 10.0 mg Sodium chloride ---- 100.0 mg ---- Calcium Sodium edetate ---- 30.0 mg ---- Potassium sorbate ---- ---- 155.0 mg Ascorbic acid 20.0 mg ---- ---- ── ────────────────────────────────

Examples 24 to 26 Beverages were formulated according to the examples with varying amounts of saccharin sodium-APM according to different Brix levels ^* . ─────────────────────────────────── Prescription at various brix / sugar levels ─────── ─────────────────────────── 24 25 26 Xanthan 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg 80% phosphoric acid 593.0 mg 593.0 mg 593.0 mg citric acid 67.0 mg 67.0 mg 67.0 mg aspartame 550.0 mg 438.0 mg 680.0 mg flavor 42.0 mg 42.0 mg 42.0 mg caramel 1325.0 mg 1325.0 mg 1325.0 mg saccharin sodium 10.0 mg 8.0 mg 12.0 mg ── ──────────────────────────────── Food volume 1 liter 1 liter 1 liter Control brixle level 11.2 ° 9 ° 14゜ ────────────────────────────────── Brix scale , A hydrometer scale for sugar solutions, shows the weight percent of the sugar at a particular temperature in solution. The Brix degree is equal to the sugar concentration (% by weight) in the solution and is empirically related to the specific gravity.

[0016]

The beverage composition of the present invention comprises 25 to 80
Consists of at least one food-acceptable hydrated colloidal polysaccharide in the concentration range of 0 mg / l, saccharin salt, and dipeptide sweetener, wherein the abundance ratio of the sweetener and the saccharin salt is 60: 1 to 2
Since it is characterized by being in the range of 0: 1 (content of the sweetener: content of saccharin salt), it can be suitably used for a diet beverage having a good mouthfeel and a good sweetness.

[Brief description of drawings]

1 is a diagram comparing various characteristics of a beverage according to the present invention and an HFCS beverage, in which the vertical axis is the ratio and the horizontal axis is the characteristic.
Where the ratio is 0, high fructose-stone syrup (HF
1 shows a CS) -containing beverage composition.

FIG. 2 is a diagram comparing various characteristics of a beverage according to the present invention and an HFCS beverage in order to show the effect of flavor on sensation in the same manner as in FIG. 1, in which the vertical axis represents the ratio and the horizontal axis represents the characteristics. is there. A ratio of 0 indicates a high fructo-stone syrup (HFCS) containing beverage composition.

FIG. 3: Beverage containing xanthan / APM / saccharin and A
In the figure showing the comparison of various characteristics with the PM / saccharin-containing beverage based on the HFCS-containing beverage, the vertical axis represents the ratio,
The horizontal axis shows the characteristics.

FIG. 4 is a diagram showing the effect of saccharin on sensation. The figure which compared the various characteristics of the drink based on this invention, and a HFCS drink, and a vertical axis is a ratio and a horizontal axis is a characteristic. A ratio of 0 indicates a high fructo-stone syrup (HFCS) containing beverage composition.

FIG. 5 is a diagram showing the results of a sweetness perception test of a beverage composition according to the present invention. The vertical axis represents the average score, and the horizontal axis represents various characteristics.

Claims (10)

[Claims] 1. At least one food-acceptable hydrated colloidal polysaccharide in a concentration range of 25 to 800 mg / l, a saccharin salt, and a dipeptide sweetener, wherein the sweetener and the saccharin salt are present. A beverage composition characterized in that the ratio is in the range of 60: 1 to 20: 1 (said sweetener content: saccharin salt content). 2. The composition for drinking water according to claim 1, wherein the hydrated colloidal polysaccharide is a natural gum or a modified or synthesized gum. 3. The composition for drinking water according to claim 1, wherein the hydrated colloidal polysaccharide is xantham gum, guar gum, alkyl cellulose ether, pectin or propylene glycol alginate. Composition. 4. The composition for drinking water according to claim 3, wherein the alkyl cellulose is methyl cellulose. 5. The beverage composition according to any one of claims 1 to 3, wherein the hydrated colloidal polysaccharide comprises xanthan and at least one other hydrated colloidal polysaccharide. A composition for drinking water, comprising: 6. The composition for drinking water according to any one of claims 1 to 3, wherein the hydrated colloidal polysaccharide is a mixture of pectin and guar gum. Composition. 7. The composition for drinking water according to any one of claims 1 to 6, wherein the saccharin salt is saccharin sodium, saccharin calcium or a combination of saccharin calcium and saccharin sodium. Water composition. 8. A beverage composition according to any one of claims 1 to 7, wherein the ratio of the dipeptide sweetener to the saccharin salt is in the range 50: 1 to 25: 1. A characteristic composition for drinking water. 9. The composition for drinking water according to any one of claims 1 to 8, wherein the dipeptide sweetener is aspartyl ferulalanine methyl ester sweetener. Composition. 10. The composition for drinking water according to any one of claims 1 to 9, wherein the aspartyl phenylalanine methyl ester sweetener is L-aspartyl-L.
-A composition for drinking water, which is phenylalanine methyl ester.