JPS62224257A - Heat stable granular artificial sweetener - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to thermostable particulate artificial sweetener compositions, the use of these compositions as food additives, and methods for producing these compositions.

[Conventional technology]

Artificial sweeteners are used as low-calorie sweeteners in a variety of foods, especially soft drinks, instant beverages, and the like. A preferred sweetener is aspartame (APM). This is because aspartame has the closest sweetness to sugar. Aspartame is a dipeptide sweetener that is approximately 180 times sweeter than sugar by weight.

However, oligopeptide sweeteners such as aspartame degrade when exposed to high temperatures in an aqueous state. Such conditions are usually present in doughs for cakes, kutskies, breads, etc.; and in sauces for pies and glazes. Due to such degradation, the sweetener loses its sweet taste.

Therefore, such sweeteners cannot be used during food processing such as conventional baking and microwave baking processes.

European Patent Application No. 137,326 discloses the thermal stabilization of dipeptide sweeteners by coating the sweetener or its strong acid salt with a lipid composition so that it can be used in baking processes. ing. However, it is believed that such methods would have to be modified differently to suit each food product application. For example, the lipid coating used on cakes is different from the lipid coating used on pies.

US Pat. No. 4,439,460 discloses that sulfate or sulfonate salts of aspartame are heat stable and useful in baked goods. The phosphe-1 salt of aspartame is also disclosed to be thermally unstable.

US Pat. No. 4,540,587 discloses a method of sweetening instant cereals. The method includes coating grain with a coating composition consisting of an aqueous suspension of aspartame and a suspending amount of a cold water soluble gum. This suspension was prepared at 38 °C (1
00°F) or below.

[Means for solving problems]

Therefore, it would be desirable to develop artificial sweetener compositions that are heat stable and useful in producing low calorie heated foods such as cakes and kutskies.

The present invention provides a particulate sweetening composition comprising: (a) at least one oligopeptide sweetener; (b) at least one edible acid; and (c) at least one drocolloid.

In another embodiment of the invention, the particulate sweetening composition is encapsulated with a hydrophobic coating.

Yet another aspect of the invention provides use of the particulate sweetening composition as a food additive.

Sweetening compositions and methods of making coated sweetening compositions are also another aspect of the invention.

In yet another aspect, the present invention is a method of providing essentially heat-stable oligopeptide sweeteners suitable for sweetening heat-producible food compositions. The method comprises providing a particulate matrix of a water-swellable hydrocolloid composition containing an oligopeptide sweetening compound therein.

Surprisingly, this granular sweet composition has a temperature of 204'C (
The granular sweetening composition does not substantially decompose in the heated food product during heating at oven temperatures of 400°F (400°F); therefore, food products prepared by heating, such as cakes, may contain the granular sweetening composition described above in place of sugar. Can be used.

The present invention provides a particulate sweetening composition that is heat stable and useful for producing low calorie baked goods, and that is useful for producing substantially sugar free, low calorie cakes. provide.

The expression "substantially sugar-free" means that no sugar is used to sweeten the baked product. Examples of such sugars include sucrose, fructose and similar natural sugars.

Some ingredients in food compositions inherently contain some amount of sugar, and such ingredients can be used in the present invention. For example, maltodextrin, although it contains some sugar, can be used as a bulking agent in the compositions of the present invention. Additionally, certain amounts of sugar may be required for purposes other than adding sweetness. For example, when making bread, a certain amount of sugar is sometimes added for use as nutrients for yeast.

The particulate artificial sweetener composition of the present invention comprises: (a) at least one oligopeptide sweetener; (b) at least one edible acid; (c) at least one hydrocolloid.

The above three components are present in the sweetener composition in the following proportions: sweetener 5-40% by weight, preferably 10-30%; food acid 0.5-30% by weight, preferably 5-20%. weight%
; and hydrocolloid 40-94.5% by weight, preferably 50%
~900-90wt.

The sweetening composition can optionally be coated with a hydrophobic coating. The weight of the coating relative to the total weight of the sweetening composition is 5 to 1.
00%, preferably 10-80%.

In the artificial sweetener composition, the oligopeptide sweetener contains 1
Contains more than one amino acid. Preferably, dipeptide sweeteners are used, especially aspartyl-type dipeptide sweeteners having the formula: ! 12Nc(C1l□CO□H)HC
ONIC(R”)HCO□R' (I) [wherein, R1
is an alkyl group having 1 to 6 carbon atoms, R2
is a phenyl group, a phenylalkyl group or a cyclohexylalkyl group, the alkyl group having 1 to 5 carbon atoms], more preferably R" is a methyl group and R2 is a benzyl group. The most preferred sweetener is aspartame (i.e. 1-methyl-N-L-α
-aspartyl-phenylalanine (APM).

In the sweetener of formula (I), the R1 group is an easily hydrolyzed ester group that decomposes upon heating in the presence of moisture. In order to use sweeteners 2N) in baked foods, it is necessary to stabilize the ester groups.

Oligopeptide sweeteners can be used in zwitterionic or ionic form. Preferably, cationic acid salts of sweeteners are used. This is because such salts can suppress thermal decomposition better than zwitterions. Examples of desirable acid salts include sulfates, sulfonates, and hydrochlorides.

More preferably, weakly acidic salts are used. Because they exhibit the best thermal stability and also act as Mm agents in the presence of strong alkaline reagents.

Methods for producing oligopeptide sweeteners are known, for example from US Pat. No. 3,492,131. For example, aspartame is commercially available from G.D. Earle & Co., a subsidiary of Monsanto.

Acidic acids can be prepared by adding an amount of an oligopeptide sweetener to a sufficient amount of water to form a slurry. A predetermined amount of acid is then added to the sweetener/water slurry until all the sweetener is dissolved. Preferably, the reaction is neutralized at this point. The neutralized reaction mixture has a pH of 1 to 5.2, preferably 3 to 5. The solution is then cooled and the sweetener salt precipitates out.
Then, it is collected by filtration means. 1 of the protons of normal acids
Add 1 molar equivalent of sweetener per molar equivalent. For example, for monoprotic salts, 1 mole of sweetener is added to 1 mole of acid; for polyprotic salts, 2 or more moles of sweetener are added to 1 mole of acid.

In the case of artificial sweetener compositions, the edible acid, together with the possibly present sweetener in the salt form, adjusts the PTL to the desired value of 2 to 5 and maintains the quality of the sweetener.

Preferred weak acid salts useful in the present invention are those of inorganic and organic weak acids, which salts contain protons that are incompletely resolved from the molecule and which react with tL in the presence of a strong base. It is something that can be shown. Such acids are capable of forming salts of oligopeptide sweeteners and are capable of retaining the salt form in the surrounding pl+ environment. Such a pl+ environment is
G, D, 5earle's) Technical
Bulletin, “The Nutra Su+ee
t(9Break-long-υ, S, 001-
682.1982.

One example of a desirable inorganic weak acid is phosphoric acid.

Desirable organic weak acids include C1-CI2 carboxylic acids and weakly acidic hydrocolloids. Preferred monomer carboxylic acids include lactic acid, citric acid, i! it: acid,
These include propionic acid, succinic acid, tartaric acid, ethylenediaminetetraacetic acid and other mono- or polyprotic carboxyl group-containing functional molecules. These weak acid containers are monomers, oligomers or polymers. For example, Mar-I-dextrin, alginate, xanthan, and polydextrose are all functional acidic materials containing polymeric carboxyl groups. Preferred acidic substances include the commonly used citric acid, ascorbic acid, lactic acid, tartaric acid, alginic acid and malic acid, maltodextrin (partially hydrolyzed starch).

It is unusual that, as hydrocolloids and edible acids (acidic substances), some polymeric components, such as xanthan, polydextrose, maltodextrin and alginic acid, components of the sweetening composition of the present invention serve many purposes. Not.

Similarly, some food acids (I substances) such as citric acid and maltodextrin can act as food acids and adhesion promoters.

The purpose of the food acid is to maintain a low ptl (approximately 2-5) under the microenvironment in the fine particles of the sweetening composition and in the surrounding conditions. Surprisingly, at a ptl of less than 5, preferably at a pH of 2 to 4, the sweetener of formula (1) can withstand the heating conditions of baking. Therefore, it is desirable that the edible acid exhibits a buffering effect in the presence of an alkaline source, such as a leavening powder such as baking powder or bicarbonate of soda. The most preferred weak acid is citric acid.

An effective amount of acid salt present in an oligopeptide sweetener is an amount that imparts sweetness. For example, such oligopeptide sweeteners can contain 100-100% of sucrose, depending on the particular food.
It is 80 times sweeter. Therefore, for example, 100
If 1 part sugar is removed, 1 part acidic oligopeptide sweetener may be used. Such amounts are based entirely on the degree of sweetness, but are typically 0.
．． It is within the range of 0.01 to 0.5% by weight. For some foods, such as cooked casseroles or baked bread, flavoring agents may be added in small amounts (e.g. 0.01 to 0.05
%), but other foods such as pies and cakes require larger amounts (eg 0.1-0.5%) of sweetener.

One way to stabilize the sweetener of formula (I) is to reduce the contact of the sweetener with surrounding water when water is used, for example in baked goods. Hydrocolloids impart high viscosity to the sweetener matrix of formula (I) in contact with water. The preferred water-swellable drocolloid compositions of the present invention are comprised of natural and/or synthetic drocolloids that swell upon contact with water. This composition is 1
It may also be a mixture of three or more different dorocolloids. These hydrocolloids include gums, polysaccharides isolated from aquatic plants, various modified cellulose polymers, proteins, clays,
Non-toxic materials such as colloidal silica. Preferably, such drocolloids form a gel when swollen. Water-swellable hydrocolloids are essentially water-insoluble or essentially water-soluble.

Examples of desirable water-insoluble hydrocolloids include water-insoluble cellulose ethers and water-insoluble natural gums.

Examples of water-insoluble natural gums include starch and starch derivatives. Examples of such water-insoluble cellulose ethers include ethylhydroxypropylmethylcellulose, ethylcellulose, and hydroxypropylethylcellulose.

Additionally, various oligopeptides such as gelatin, egg white and casein are desirable as hydrocolloids.

Water-insoluble hydrocolloids that are beneficial for ponds include clay and silica.

Examples of desirable water-soluble hydrocolloids include cellulose ethers and water-soluble synthetic gums, such as water-soluble natural gums. Such water-soluble synthetic gums include polyvinyl alcohol, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylmethylcellulose, methylethylcellulose, and the like. Preferred water-soluble natural gums include xanthan, dextrin, maltodextrin, guar gum, acacia, gum arabic, and locust bean gum.
n gum), starch area rubber (sLercul)
ia gum), agar, chondrule, algin,
Examples include alginic acid, gum tragacanth, and charcoal.

The most preferred dorocolloids are a group of compounds known as carboxylate gums.

The most preferred carboxylate gums are those that form a gel-like structure when added to an aqueous solution. This gel-like structure can prevent sweeteners from igniting. That is, this structure retains the sweetener in the gel for a long time even in the presence of moisture (ie, water). Such gel-forming ability Lupoxyle-1. alginic acid or alginate-hydrochloric acid). Preferably, water-soluble cellulose ethers are used. This is because such cellulose ethers exhibit desirable thermal gelling properties.

Examples of preferred water-soluble cellulose ethers include 4-
35 wt% hydroxypropoxyl substitution and 16 to
There is a hydroxypropyl methylcellulose with 35% by weight methoxyl substitution. More preferably, the hydroxypropyl methylcellulose has 7-12% by weight of hydroxypropoxyl substitution and 28-30% by weight of methoxyl substitution. Another preferred cellulose ether is methylcellulose having 26-33% methoxyl substitution.

Methods for producing the dorocolloid of the present invention are known.

For example, to produce a water-soluble cellulose ether, an amount of alkylene oxide or alkyl halide is reacted with an amount of alkali cellulose.

The hydrocolloid may have a granulatable particle size. Preferably, the hydrocolloid has a particle size distribution approximately similar to that of the oligopeptide sweetener. Preferably, the particle size is at least 75% by weight of the hydrocolloid.
The size is such that it passes through a 100-mesh screen, more preferably a 140-mesh screen, and most preferably a 200-mesh screen.

The particulate sweet composition can further include an adhesion promoter to promote adhesion of the hydrocolloid within the matrix-like structure. Advantageously, the adhesion promoter is compatible with the oligopeptide sweetener. Examples of desirable adhesion promoters include, for example, citric acid, hydroxypropyl methylcellulose, methylcellulose, and maltodextrin. Preferably citric acid is used. Citric acid promotes tackiness and forms heat-stable salts of oligopeptide sweeteners, and is also a food acid. The adhesion promoter can be used in any amount capable of promoting adhesion of the hydrocolloid particles.

Methods of making adhesion promoters are known in the art.

Water-swellable dorocolloids are preferably used with sufficient strength to form a matrix-like structure and may contain oligopeptide sweeteners.

The matrix-like structure is an essentially solid structure with the desired voids to hold the oligopeptide sweetener in the form of solid particles. Based on the total weight of the granular sweetening composition,
The amount of hydrocolloid forming such a matrix is between 40 and 90% by weight, preferably between 50 and 80%.

The oligopeptide sweetener contained in the hydrocolloid composition matrix is in the form of particles.

Such particles may be microscopic or macroscopic in size and may be as large as granules. Particle size is not critical, as long as the sweetening composition can be adequately dispersed throughout the food to impart sweetness, and the particle size must be sufficient to adequately protect the oligopeptide from surrounding degrading conditions. A quantity of drocolloid is used.

Particulate sweet compositions can be manufactured by conventional combinatorial methods. Examples of such methods include wet granulation;
Examples include dry granulation, extrusion/pulverization granulation, etc.

In dry granulation, the mixture of ingredients is precompressed to form large tablets, which are then milled or crushed to the desired particle size.

For extrusion/milling granulation, a predetermined amount of drocolloid,
The sweetener and food acid are dry blended to produce a homogeneous mixture. Preferably, a hydrocolloid exhibiting plasticity is used, such as hydroxypropyl methylcellulose.

The homogeneous mixture is heated to melt temperature and then extruded to form a sliver of the mixture. The strands are ground to the desired particle size to produce a granular sweetening composition.

Preferably, a wet granulation method is used to produce the particulate sweetening composition. For such methods, the hydrocolloid and oligopeptide sweetener are added and dry blended to prepare a homogeneous mixture. A granulation solution consisting of solvent, food acid and optional adhesion promoter is added slowly with stirring to wet the entire amount of hydrocolloid and sweetener. Examples of desirable solvents include water, C9-C1 alcohols such as ethanol, and the like.

Preferably water is used. An effective amount of granulation solution is an amount sufficient to moisten the mixture without forming large rubbery agglomerates. Such amounts are variable and usually range between equal parts of the solution and dry mixture. The above solutions and mixtures can be used, for example, on hover) (Ilobart
) Stir the mixture in a mixer for a sufficient time to agglomerate it. Advantageously, heat, for example from a heat lamp, is used to promote dispersion of the solvent in the mixture.

The wet particulate agglomerate is then dried in a conventional manner, such as by gentle heating in a vacuum. The agglomerate is then milled or ground to obtain the desired particle size.

The particulate sweetening composition contains a predetermined amount of sweetening agent and has a particle size sufficient to swell upon contact with water. Further, the above-mentioned sweetening composition can be dispersed throughout food to impart uniform sweetness. Such particle size can vary; usually a size of 0.1 to 5 mm is sufficient, preferably 3 mm.
The size is such that it can pass through a standard mesh screen and be held on a 140 mesh standard screen, more preferably 0.25 to 1.7 mm, and it can pass through a 12 mesh screen and be held on a 60 mesh standard screen. It is large enough. However, any particle size that can contain the hydrocolloid and sweetener can be used.

The granular sweetening composition of the present invention is porous or dense with few voids. To inhibit hydration of the sweetener's ester groups, the composition is densified to reduce voids that promote early wetting by capillary action. The amount of densifying composition is adjustable and can be optimized for the desired application. The particles are approximately spherical and can be treated with an arumerizer to give them a more nearly spherical shape.

The sweetening composition of the present invention can be coated with a hydrophobic coating for ease of use. The hydrophobic coating acts to further retard the diffusion of water into the sweetening composition, thereby retarding the hydrolysis of the ester groups of the sweetener. However, while the hydrophobic coating inhibits the ignition of the flavoring sweetener, it must not completely inhibit water permeation.

The coating must be carefully selected to achieve the exact balance for water permeability of the coating. Examples of such coatings include vegetable fats, animal fats, various mono-, di- and triglycerides, fatty acids,
These include hydrolyzed derivatives, edible lipids and their derivatives, such as riboproteins and other similar substances; as well as synthetic waxes, such as paraffin and polyethylene, and natural waxes, such as beeswax.

In order to obtain coatings with the desired configuration, it is desirable to know their melting point range or softening point range,
The coating must melt or lose its impermeability at temperatures below 100°C and above 50°C, preferably below 100°C and above 60°C.

Conventional methods are used to coat the sweetening compositions of the present invention with a hydrophobic coating. For example, one method is to use the Wurster method of spray encapsulation.

The amount of coating is preferably 1 of the total weight of the final sweetening particles.
It is 0 to 80% by weight, more preferably 20 to 60% by weight.

The particulate sweetening composition is added to the food product in an amount sufficient to provide a sensory sweetness equivalent to sugar. Both coated and uncoated sweetening compositions are used in approximately the same amount relative to the weight of sweetener. Accordingly, one part of the sweetener composition can be used for every 100 parts of sugar removed from the food, based on the weight of the sweetener.

The sweet composition of the present invention can be used as a food additive, especially for foods that can be cooked. Cookable foods are foods that can be transformed into edible forms by applying heat. These cookable foods include coatable sweetening compositions and food materials such as dough, frozen foods, sauces, fillings and other nutritional ingredients. Desirable foods include, for example, cakes, kutsky, bread, pastries and pie dough;
1' using boiling, baking, frying or microwave
:Frozen foods that can be prepared using the I method; include sauces, fruit fillings, and glazes. A preferred food product is a dough, most preferably a cake dough. If heated for a sufficient period of time, the food becomes a cooked food.

For frozen foods, particulate sweetening compositions can be included in sauces, desserts, and the like. For cake, kutsky, bread, pastry and pie doughs, the particulate sweetening composition can be incorporated into the flour from which the cellular matrix, seasoning, and leavening flour is usually prepared.

Preferred doughs for cakes may contain an amount of wheat flour, such as whole wheat flour, soft wheat flour, all-purpose flour or enriched flour. The dough may also contain an amount of shortening, which is comprised of an emulsifier capable of reducing the intermediate tension between the shortening itself and the aqueous component of the dough. Examples of desirable shortenings include animal oils, vegetable oils, coconut oil, palm seed oil, cottonseed oil, peanut oil, olive oil, sunflower seed oil, sesame oil, corn oil, safflower oil, poppy seed oil, soybean oil, and the like. Oils synthesized from natural or synthetic fatty acids are also desirable. The dough may also contain a certain amount of leavening powder. Preferred leavening powders are edible salts that produce carbon dioxide, such as edible carbonates or bicarbonates, such as sodium bicarbonate, potassium carbonate, and potassium bicarbonate. Baking flour can also be used as an ingredient such as in commercially available baking soda and dual action baking powders. The dough may also contain eggs or egg solids and milk or milk solids. Furthermore, the dough can contain a certain amount of seasonings, for example when making cakes or kutskii. Finally, if milk is to be made and cooked, the dough can contain a certain amount of water.

Bulking agents can be beneficially included in the dough due to the fact that large amounts of sugar can be replaced by small amounts of the oligopeptide sweeteners of the present invention.

Preferably, the bulking agent is tasteless, low in calories, indigestible and provides little or no laxative effect. Examples of desirable fillers include polyalkylene oxides such as polyethylene glycol, maltodextrins, polydex 1-loose, and cellulose powder. The amount of filler used is sufficient to replace the amount of sugar that has been removed. Such amounts are variable; usually from 10 to 90% by weight, preferably 20% by weight, based on dry ingredients.
~60% by weight; however, any amount of filler can be used.

The amounts of each ingredient used in the dough material are those normally used when preparing baked goods.

Dough materials can be prepared according to known methods. The shortening, seasonings and rising flour are usually creamed together first. A predetermined amount of the optionally coated granular sweetening composition is then added to the Cream W mixture. The flour is then added to this creamy mixture, and finally the eggs and milk are added to prepare a wet dough. The dough material is then processed under typical baking conditions to obtain the final baked food. In another embodiment, the sweetening composition, flour,
You can also mix the eggs, milk, shortening and seasonings together first and then add the rising flour.

The dough material is then cooked under desired baking conditions to obtain the initial baked food. Alternatively, the sweetening ingredient is added to the dough last, after all ingredients other than the sweetening composition have been mixed together.

Particulate sweetening compositions are desirable when making cakes from ready-made ingredients, and can also be added to pre-processed or boxed cake mixes.

In such cases, the particulate sweetening composition can be included in each ingredient of the cake mix, or can be added to the boxed cake mix after the eggs and water or milk have been added.

Preferred sweetening compositions comprising aspartame as a flavoring agent are capable of essentially retaining their sweetness properties in baked goods during and after heating. During heating, for example, the temperature of the cake mix is 120°C (248°F).
It can be raised to. There is a significant amount of alkali present in the dough material. Dough materials therefore provide a harsh environment for sweeteners. Oligopeptide sweeteners such as aspartame degrade considerably when exposed to such hot and/or alkaline aqueous conditions. Therefore,
It is unexpected that the granular sweetening composition of the present invention containing aspartame is able to retain its sweetening properties in food products during and after exposure to hot and alkaline conditions.

The following examples do not limit the scope of the invention, but are merely illustrative of the invention.

1-Wet Lit-Asva Room ■-1 In a 1-gallon Hobart mixer bowl, add 20 g of aspartame (APM) (Zvittaion), 40 g of M^LTRIN® Mloo (maltodex I. phosphorus) and 40 g of methocel (NETIIOC
EL) (registered trademark) E4MCR (hydroxypropyl methyl cellulose) was added. To the obtained granular solution,
34 g of 5% aqueous citric acid-hydrate required for granulation were added under control. 1:) Slightly wet 1-3m
The particles of m were dried in a vacuum oven at 40° C. for several hours. The dried product was fairly friable and was ground to yield particles that passed through an 8 mesh screen and were retained on a 30 mesh screen. The composition of this granular sweet composition is as follows: Gold 11 Par'';
g Methocel E4NCR39.4 40, Maltrin M100 39.41.55
g of citric acid 1,5100 barsen 1
Hecitric acid-aspartame-hydrogen ((APM) 2C6
Preparation of citric acid-aspartame-hydrogen [(APM
) 2C, I+, 0. ) was generated. To produce this salt, 21.01 g (0.1 mol) of citric acid hydrate was added to 30 On+j! of hot water (≧80°C) and dissolved therein. 58.86 g (0.2 mol) of zwitterionic APM were added to this solution and then stirred for 15 minutes. 20 in this solution
0ml of warm ethanol was added to produce an almost clear solution. The mixture was cooled and crystallized. Filter the crystals using a vacuum flask and Buchner funnel.

The final dry product was a very sweet white crystalline powder.

This sweet composition was prepared in the same manner as in Example 1.

Approximately 26.5 g of citric acid=APM-hydrogen was dry mixed with 40 g of Maltrin M100 and 40 g of Methocel E4MCR. Granulation was performed by adding 36.4 g of 5% citric acid-hydrate to the Hobart mixer over a period of 15 minutes. The balls were heated with a heat gun to promote agglomeration.

The 1-5 mm round particles were dried in a 74 cm (29 inch) vacuum oven at 50°C for 5 hours. The particles were then ground. In this case the grinding was carried out in such a way that the particles passed through an 18 mesh screen and were retained on a 30 mesh screen. The composition of this granular sweetening composition in the dry state is as follows: 6: Anamiya,,y,CM11,07. ,) 24.5゛40g MeI Cell E4MCR37,040, Maltrin M100 37.01.66g citric acid
1,5ioo.

4.Actual APM equivalent is 18.4%.

Salmon-1 I made a chocolate cake from the ingredients listed below.

0.2 per formulation by adding a predetermined amount of granular sweetening composition
8% by weight of oligopeptide sweetener was produced.

Durham material (A) Sweet composition 2.53
Polydextrose 157.3 Emulsified shortening 54.8 Baking soda 4.3 Ingredients (B) Cake flour 168.1
Cellulose powder 70.3 Skimmed milk solids 17.9 Salt 3.2 Haking powder 3.7 Baking soda 6.3 Coca 42.9 Xanthan
0.7 Ingredients (C) Whole eggs 191.0
Water 88.2 Materials (
D) Water 88.2 Materials (A
) are creamed together, then ingredients (B
) were slowly added and mixed. Each component of material (C) was added, and water of material (D) was added and mixed until a smooth dough was obtained. Add the required amount of batter to two 20 cm (8 inch) diameter greased cake pans, then 1
Place in preheated oven to 91°C (375°F) and hold for 20 minutes. The maximum internal temperature of the cake was 91°C (196'F). The cake was then cooled. Cake 1 used the granular sweetening composition prepared in Example 1. Cake 2 used the granular sweet composition prepared in Example 2. Cake C-1 used 2 aspartame sulfuric acids and no hydrocolloid granulation. Cake C-2 used commercially available Civittarion aspartame that had not been granulated with hydrocolloid.

A sweetness sensation test was conducted on the cake prepared using the above cooking method. In a blindfold experiment, six respondents ranked the cakes from sweetest to least sweet. The results are as follows.

Margin below Missing: A” Shihiki 1-Eave 2 The sweetest C-2* Least sweetness This is not an example of the present invention.

According to this example, Chocolate I cakes (Sample 1 and Sample 2) made from a granular sweetening composition containing aspartame
) was sweeter than chocolate cakes made from the strong acid salt of zwitterionic aspartame or zwitterionic aspartame (Sample C-1 and Sample C-2).

Takumi - 455g of sweet composition sample was placed in a wurster.
r) into a spray encapsulation coating device. The coating used was hydrogenated vegetable oil [melting point 61-64°C (141-14°C)].
70F)]. The granulated granular sweet composition had the following composition:
20.8 Methocel A4MP
58.3 Alginic acid 16.7 Citric acid-hydrate 4.2 The sweetening composition passed through an 18 mesh screen and was retained on a 35 mesh screen.

The fluidized bed of the Wurster coater was activated with an inlet air temperature of about 90'F and a heat set of about 90'F. A metering pump delivered pure useful lipids at 20 g/min to the spray nozzle. The resulting coating comprised 20% by weight of the final weight of the particles.

While retaining a portion (71 g) of the 20% by weight coating, 4
The 67 g of particles were placed back into the Wurster coater to recoat the particles.

A final coating weight of 40% by weight was achieved using 155 g of lipid to yield a theoretical amount of 622 g of lipid encapsulated sweetener.

As a result of the coating treatment, each particle had a dull, low-gloss appearance, and had an overall round and smooth shape and surface morphology. The coated particles were free flowing and their color was off-white.

Claims (1)

Claims: 1. An artificial sweetening composition consisting of (a) at least one oligopeptide sweetener; (b) at least one edible acid; and (c) at least one hydrocolloid. 2. The components are in the following proportions: (a) 5 to 40% by weight of the sweetener, based on the total weight of the composition; (b) 0.5 to 30% by weight of the edible acid; and (c) 40 to 94% by weight of the hydrocolloid. A composition according to claim 1, present in an amount of .5% by weight. 3. The above ingredients are in the following proportions: (a) 10-30% by weight of the sweetener; () 0.5-20% by weight of the edible acid; and (c) 50-90% by weight of the hydrocolloid, based on the total weight of the composition. A composition according to claim 2, wherein the composition is present in % by weight. 4. The composition according to claim 1, 2 or 3, wherein the oligopeptide sweetener is a dipeptide sweetener. 5. The dipeptide sweetener has the following formula: H_2NC(CH_2CO_2H)HCONHC(R^
2) HCO_2R^1 (I) [In the formula, R^1 is 1 to 6
and R^2 is a phenyl, phenylalkyl or cyclohexylalkyl group, in which case the alkyl group has from 1 to 5 carbon atoms. Composition according to item 4. 6. The composition according to claim 5, wherein the dipeptide sweetener is aspartame (1-methyl-N-L-α-aspartyl-L-phenylalanine). 7. The composition according to claim 1, 2 or 3, wherein the hydrocolloid is a water-swellable composition sufficient to form a matrix-like structure. 8. The composition according to claim 7, wherein the hydrocolloid composition is a water-soluble cellulose ether. 9. The water-soluble cellulose ether is 4 to 35% by weight
9. The composition of claim 8, wherein the composition is hydroxypropyl methylcellulose having hydroxypropyl substitution of 16% to 35% by weight and methoxyl substitution of 16 to 35% by weight. 10. The composition of claim 8, wherein the water-soluble cellulose ether is methylcellulose having 26-33% by weight methoxyl substitution. 11. Claim 1, wherein the edible acid is citric acid.
The composition according to item 1, 2 or 3. 12. The composition according to any one of claims 1 to 11, which has a pH of less than 5 when the composition is in an aqueous state. 13. The composition of claim 2 or 3, wherein the particulate sweetening composition has a particle size sufficient to pass through a 12 mesh screen and be retained on a 60 mesh screen. 14. Claims 1 to 1 as food additives
Use of any one of the compositions of paragraph 3. 15. The composition according to any one of claims 1 to 13, wherein the particles are encapsulated in a hydrophobic coating.