JPS58198267A - Preparation of dipeptide sweetener powder - Google Patents

Abstract

PURPOSE:To prepare dipeptide sweetener powder having high flow properties, dispersibility, and solubility, by preblending a dipeptide sweetener with an excipien, subjecting them to high-speed shear blending so that the sweetener is uniformly dispersed into the excipien. CONSTITUTION:One or more excipiens selected from saccharide, dextrin, polysaccharide, celluouse derivative, sugaralcohol, edible acid, protein, protein hydrolyzate, and salt, preferably a part or all of water-soluble saccharide, organic acid, dextrin, sugaralcohol, etc. having high dissolution ratio, are preblended with alpha-L-aspartyl-L-phenylalanine methyl ester by a kneader, or other blenders, and subjected to high-speed shear blending using a grinder such as pine mill, feather mill, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dipeptide sweetener powder in which the dipeptide sweetener is uniformly dispersed and has high fluidity, dispersibility, and solubility.

α-L-Aspartyl-phenylalanine methyl ester (hereinafter referred to as aspartame) is a low-calorie product that is expected to be used in a variety of sweet foods, as it is approximately 200 times sweeter than sucrose and has a high-quality sweetness. Although it is a sweetener, aspartame bulk powder is generally fine needle-shaped crystals with a large specific volume, and has low dispersibility and solubility in water, so there are various restrictions when using it as a bulk powder. accompanied by.

In other words, when aspartame is used as a tabletop sweetener, but when dissolved in water in the processing of various foods, the dissolution process is difficult and time-consuming due to the formation of lumps and foaming phenomena. It takes. Furthermore, since it has a high sweetness factor, it is difficult to adjust the sweetness level of the powder as it is. Furthermore, from the electrostatic properties of aspartame,
Adhesion occurs on the equipment walls, causing adhesion loss, and bridges are likely to form, which may prevent smooth mixing with other raw materials or cause problems during mixing, weighing and filling operations, etc., resulting in a uniform product. is also difficult to obtain.

Methods for improving the physical properties and handling properties of aspartame include diluting the sweetness level with an excipient, forming it into an aqueous solution or slurry with the excipient, and then drying it. This method is effective in improving the dispersibility and solubility of aspartame and obtaining a uniform aspartame preparation, but on the other hand, aspartame, which has poor solubility and dispersibility, must be dissolved in water or made into a slurry. Therefore, operational difficulties are unavoidable, and many troubles occur during the process, such as aspartame foaming when dissolved, and aspartame decomposes due to heat during the drying process.
Although it is non-toxic and completely safe, it is expected that there will be a loss of sweetness due to the lack of sweetness. Also, because a relatively large amount of water needs to be evaporated,
The energy and cost burden is also large.

In order to prevent such loss of sweetness of aspartame and to provide something that is advantageous in terms of energy and cost, aspartame can be made into an obscenely mixed powder with excipients, or this mixed powder can be dry granulated or cubed. For example, there is a method of preventing sweetness loss due to moisture and heat as much as possible, and improving physical properties such as solubility and dispersibility with a simple process.

However, when aspartame and excipients are mixed using the conventional general mixing method, (1) Due to the charging and electrostatic properties of aspartame, even when powders are mixed together, aspartame crystals aggregate, so-called 6-form formation. (2) It is easy to lose fluidity while left as a mixed powder or distributed and stored, (3) This causes the aspartame to be dispersed uniformly in the excipient. Even when mixed powder and other raw materials are mixed, uniform dispersion of aspartame cannot be obtained and fluidity is likely to be impaired.(4) A state in which aspartame crystals are in close contact with excipient particles Therefore, the effect of improving dispersibility and solubility cannot be expected to be that great, and a satisfactory mixing state cannot be obtained.
As a result of intensive studies to improve the physical properties of aspartame, the present inventors found that by premixing aspartame and excipients, and then performing high-speed shear mixing, aspartame can be mixed with excipients. A sweetener powder that is uniformly dispersed and has improved physical properties such as fluidity, dispersibility, and solubility.
The present invention was completed based on the knowledge that aspartame can be obtained at low cost without the loss of sweetness.

That is, in the production of a dipeptide sweetener powder containing aspartame and an excipient, the present invention involves premixing some or all of the excipient with aspartame, and then
This is a method for producing dipeptide sweetener powder, which is characterized by high-speed shear mixing.

Excipients used in the present invention include sucrose, lactose and other sugars,
Dextrins, gums, pectins, starches and other products,
Sugars, cellulose derivatives, sorbitol, mannitol and other sugar alcohols, organic acids, edible acids such as amino acids,
Gelatin and other proteins, protein hydrolysates, salt, fats and oils, and any other excipients in powder form can be used, but in order to improve solubility, they must be water-soluble, have a fast dissolution rate, sugars, Preferably, organic acids, dextrins, sugar alcohols, etc. are used. The particle size of the excipient is preferably powder to fine powder, but even if the particle size is relatively large, it is necessary to mix it with aspartame at high speed.
Since it can be made into fine particles, there is no need to limit the particle size in advance.

Part or all of the above excipients and 7 subartame are premixed. The weight ratio of excipient to 7spartame varies depending on the desired degree of sweetness, but it is the amount of excipient to aspartame that will evenly coat aspartame crystals with excipient particles. Preferably, the amount is about 25% by weight or more.

Premixing is performed using a kneader or other general mixer. In this premixing, it is sufficient that aspartame and excipients are macroscopically mixed, and the rotation speed and the like are not particularly limited. Specifically, for example, a rotating container mixer, screw mixer, ribbon mixer, etc.
It is sufficient to stir and mix at 130 rpm for about 0.5 to 15 minutes.

After completing the preliminary mixing, micro-mixing is performed by high-speed shear mixing. For high-speed shear mixing, use a pulverizer such as a bottle mill, a feather mill, an atomizer, a halpelizer, or the like (fine pulverization to ultrafine pulverization is preferable).3. OOO~
A dipeptide sweetener powder in which aspartame and excipients are uniformly and intimately mixed instantly at a high speed of about 15.00 Orpm is obtained.

If there are excipients that have not been mixed, they are added and mixed at this stage. In addition, if high-speed shear mixing is performed while continuously feeding aspartame and excipients separately to a mixer, even if the premixing described above is omitted, the result will be uniform, highly fluid, and soluble. An excellent sweetener powder can be obtained.

In the dipeptide sweetener powder of the present invention, the amepalzyme crystals are aggregated and are not dispersed in the excipient in a so-called mamako state, but the crystal particles are sufficiently dispersed in the excipient and each Because the particle surface is coated with excipients, aspartame does not re-agglomerate and lose fluidity even when distributed in powder form, and even when dissolved in water.
Dispersion and dissolution are carried out quickly. In addition, not only when the sweetener powder is provided, but also when the sweetener preparation is provided by granulating or molding into cubes or the like, it is easy to operate and a homogeneous product can be obtained. ``Also, it is easy to mix with other raw materials, and can be added to various processed foods smoothly.

It goes without saying that the dipeptide sweetener powder of the present invention does not exclude the inclusion of third components other than aspartame and excipients, such as flavoring agents.

Next, the present invention will be further explained with reference to Examples.

Example 1 50 parts by weight of aspartame bulk powder and 50 parts by weight of dextrif were mixed at 70 rpm in a ribbon mixer (capacity 201).
After pre-mixing for 1 minute, use a pin mill (manufactured by Alpi headquarters). , Instantaneous at OOOrpm? This high-speed shear mixing was performed to obtain the dipeptide sweetener powder of the present invention.

As a control, dipeptide sweetener powder was prepared by mixing the above formulation in a kneader and omitting high-speed shear mixing, and these two
The following experiments were conducted using different types of dipeptide sweetener powders and aspartame bulk powder.

Randomly sampled from the homogeneous sample and analyzed the concentration of aspartame. Calculate the average concentration and variance σn-1.
−1/7)×100.

The dispersibility is expressed in terms of dispersibility per one particle of dispersible powder. Aspartame or a mixed powder of aspartame and an excipient was mixed in a mixer for a certain period of time, a certain number of random samples of the obtained mixed powder were taken, and the concentration of aspartame was analyzed. From average concentration 11 variance σn-1 (σn-1/Z) X 1
Displayed as 00.

A certain amount of water was added to the dissolution rate beaker, and each temperature was controlled. A certain amount of aspartame powder mixture (0.5~1t/
The time required for complete dissolution of cte) in the water was measured and defined as the dissolution rate.

Results Table 1 Example 2 The same dipeptide sweetener powder as in Example 1 was compressed to obtain tablets. As a control, a dipeptide sweetener tablet obtained by compressing the same tablet as the control in Example 1 was used to measure the physical properties. The results are shown in Table 2.

Table 2 As is clear from the results shown in Tables 1 and 2, the dipeptide sweetener powder of the present invention has improved fluidity, dispersibility, uniformity, and solubility, and has improved tabletability, etc. It also has excellent formulation suitability.

Patent applicant: Ajinomoto Co., Inc. 324-

Claims (1)

[Scope of Claims] l Manufacture of dipeptide sweetener powder comprising α-L-aspartyl-phenylalanine methyl ester and an excipient 1, wherein part or all of the excipient and α-L
- A method for producing a dipeptide sweetener powder, which comprises premixing aspartyl-L-phenylalanine methyl ester and then high-speed shear mixing. 2. A patent claim characterized in that the excipient is one or more types selected from saccharides, dextrins, polysaccharides, cellulose derivatives, sugar alcohols, edible acids, proteins, protein hydrolysates, and salts. A method for producing the dipeptide sweetener powder according to item 1.