KR910011160A - 여러개의 캡슐로 싸여진 감미료 송달계 및 이것의 제조방법 - Google Patents

여러개의 캡슐로 싸여진 감미료 송달계 및 이것의 제조방법 Download PDF

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KR910011160A
KR910011160A KR1019900020754A KR900020754A KR910011160A KR 910011160 A KR910011160 A KR 910011160A KR 1019900020754 A KR1019900020754 A KR 1019900020754A KR 900020754 A KR900020754 A KR 900020754A KR 910011160 A KR910011160 A KR 910011160A
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sweetener
delivery system
coating
mixtures
weight
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라오 체루쿠리 수브라만
킴퀑 차우 토미
피.라만 크리쉬나
매뉴얼 오라마 앤젤
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다니엘 에이.스콜라. 2세
워너 램버트 컴퍼니
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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    • A23G4/00—Chewing gum
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A61K9/0058—Chewing gums
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    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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Abstract

내용 없음

Description

여러개의 캡슐로 싸여진 감미료 송달계 및 이것의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 유리 형태의 감리료로 제조한 껌 및 본 발명의 감미료 송달계를 포함하는 껌의 감미 강도를 측정하는 츄 판넬의 비교 테스트 결과를 나타낸 그래프이다.

Claims (32)

  1. A, 아미노산에 기초한 감미료, 수크로스의 클로로 유도체, 디하이드로플라비놀, 하이드록시구아이아콜, 에스테르, L-아미노디카복실산 젬-디아민, L-아미노디카복실산 아미노알켄산 에스테르 아미드, 디펩티드, 감미료, 글리시리진, 사카린 및 그의 염, 아세설팜염, 시클라메이트, 스테비오사이드, 탈린, 디하이드로 칼콘 화합물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 고체인 최소한 하나의 강력한 제1천연 또는 인공 감미료, B, 소수성 및 친수성 피복 물질로 부터 선택된 제1내부 피복물, 내부 피복물과 제1감미료를 혼합하여 제1감미료가 코어의 약 1-약50중량%로 존재하는 코어를 제조, C, 제2감미료가 중합체 용액내에 용액에 기초하여 약 10-약25중량%로, 존재하고, 외각 피복물이 내부 피목물의 약5-약50중량%로 존재하며 친수성 중합체와 제2감미료의 용액으로 부터 제조되는, 제2감미료를 함유하는 친수성 중합체의 외각 피복물로 이루어진, 감미료를 보다 잘 보호하고 감미료 방출성을 조절하면서 초기에 단맛을 많이 낼 수 있는 감미료 송달계.
  2. A, 아미노산에 기초한 감미료, 수쿠로스의 클로로 유도체, 디하이드로플라비놀, 하이드록시구아이아콜, 에스테르, L-아미노디카복실산 젬-디아민, L-아미노디카복실산 아미노알켄산 에스테르 아미드, 디팹티드 감미료, 글리시리진, 사카린 및 그의 염, 아세설팜염, 시클라메이트, 스테비오사이드, 탈린, 디하이드로 칼콘 화합물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 고체인 최소한 하나의 강력한 제1천연 또는 인공 감미료, B, 레시틴, 스테아레이트, 스테아레이트의 에스테르 유도체, 팔미테이트, 팔미테이트의 에스테르 유도체, 올레이트, 올레이트의 에스테르 유도체, 글리세라이드, 글리세라이드의 에스테르 유도체, 수크로스 폴리에스테르, 폴리글리세롤 에스테르 및 동물성 왁스, 식물성 왁스, 합성 왁스, 페트롤륨 왁스 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 유화제, C, 총조성물의 약 20-약93중량%의 양으로 존재하고 분자량이 약 2,000-약 14,000인 폴리비닐 아세테이트의 제1내부 피복물, 및 D, 제2감미료가중합체 용액내에 용액에 기초하여 약20-약25중량%로존재하고 외각 피복물이 내부 피복물의 약 5-50중량%의 양으로 존재하며, 친수성 중합체와 제2감미료의 용액으로 부터 제조된, 제2감미료를 함유하는 친수성 중합체의 제2외각 피복물로 이루어진, 감미료를 보다 잘 보호하고 감미료 방출성을 조절하면서 초기에 단맛을 많이 낼 수 있는 감미료 송달계.
  3. 제1항 또는 제2항에 있어서, 제2감미료가 제2피복물의 약3-약15중량%의 양으로 존재하는 감미료 송달계.
  4. 제2항에 있어서, 제1감미료가 송달계의 약 1-약 50중량% 양으로 존재하는 감미료 송달계.
  5. 제1항 또는 제2항에 있어서, 제1감미료가 송달계의 약 1-약 50중량%인 아스파탐으로 이루어진 감미료 송달계.
  6. 제1항 또는 제2항에 있어서, 제1감미료가 송달계의 약 1-약 50중량%인 사카린 및 이것의 염으로 이루어진 감미료 송달계.
  7. 제1항 또는 제2항에 있어서, 제1감미료가 송달계의 약 25중량%까지인 아스파탐과 약 1.0-약 50%인 사카린의 결합물로 이루어진 감미료 송달계.
  8. 제7항에 있어서, 제1감미료가 부가적으로 송달계의 약 1-약 50중량%인 포타슘 아세설팜을 함유하는 감미료 송달계.
  9. 제2항에 있어서, 유화제가 송달계의 약 1-약 20중량% 양으로 존재하는 감미료 송달계.
  10. 제1항 또는 제2항에 있어서, 제2외각 피복물이 하이드로클로이드로 이루어진 감미료 송달계.
  11. 제10항에 있어서, 제2외각 피복물이 검, 팩틴, 알기네이트, 무실라지, 필름 형성 탄수화물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 감미료 송달계.
  12. 제11항에 있어서, 제2외각 피복물이 아라비아고무, 트라가칸트, 카라야, 가티, 아가, 알기네이트, 카라기난스, 푸셀란, 프실륨 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 감미료 송달계.
  13. 제11항에 있어서, 제2외각 피복물이 폴리비닐 피롤리돈, 젤라틴, 텍스트판, 크산탄, 쿠단, 셀룰로즈, 메틸셀룰로즈, 에틸셀룰로즈, 하이드록시에틸 셀룰로즈, 하이드록시프로필, 셀룰로즈, 하이드록시프로필 메틸 셀룰로즈, 카복시메틸 셀룰로즈, 메톡시가 적은 펙틱, 프로필렌 글리콜 알기네이트 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 감미료 송달계.
  14. 제1항 또는 제2항에 있어서, 제2외각 피복물이 제1피복물의 약 15-약 50중량%의양으로 존재하는 감미료 송달계.
  15. 제2항에 있어서, 폴리비닐 아세테이트의 분자량이 약 2,000-약 12,000인 감미료 송달계
  16. 제9항에 있어서, 유화제가 글리세릴 모노스테아테이트, 글리세릴 디스테아테이트, 글리세릴 트리스테아레이트, 이들의 지방산 에스테르 및 이들의 혼합물로 이루어진 그룹으로부터 선택되고 송달계의 약2-약 15중량%로 존재하는 감미료 송달계.
  17. 제2항에 있어서, 폴리비닐 아세테이트를 수지, 로진, 테르펜, 탄성중합체, 왁스 및 이들의 혼합물로 이루어진 그룹으로 부터 선택한 물질과 혼합시킨 감미료 송달계.
  18. 제1항 또는 제2항에 있어서, 제1감미료 및 제2감미료가 매우 강력한 천연 또는 인공 감미료이고 각각 아미노산에 기초한 감미료, 디펩티드 감미료, 글리시리진, 사카린 및 이것의 염, 아세설팜염, 시클리메이트 스테비오사이드, 탈린, 스크랄로스, 디하이드로칼콘 화합물 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 감미료 송달계.
  19. 제18항에 있어서, 감미료가 소듐 사카린, 아스파탐, 탈린, 및 아세설팜-K로 이루어진 그룹으로부터 선택된 감미료 송달계.
  20. 제1항 또는 제2항에 있어서, 고체 미립자 형태의 감미료 송달계.
  21. A, 아미노산에 기초한 감미료, 수크로스의 클로로 유도체, 디하이드로 폴라비늘, 하이드록시구아이아콜 에스테르, L-아미노디카복실산 젬-디아민, L-아미노디카복실산 아미노알켄산 에스테르 아미드, 디팹티드 감미료, 글리시리진, 사카린 및 그의 염, 아세설팜 염, 시클라메이트, 스테비오사이드, 탈린, 디하이드로 칼콘 화합물 및 이들이 혼합물로 이루어진 그룹으로부터 선택된 고체인 최소한 하나의 강력한 제1천연 또는 인공 감미료, B, 소수성 및 친수성 피복 물질로 이루어진 그룹으로 부터 선택된 제1내부 피복물, 감미료 및 코어의 약 1-약50중량%로 감미료를 제조한 코어. C, 제2감미료가 중합체 용액내에 용액에 기초하여 약10-약25중량%의양으로 존재하고 외각 피복물이 내부 피복물의 약5-약50중량%양으로 존재하며 친수성 중합체와 제2감미료의 용액으로 부터 제조되는, 제2감미료를 함유하는 친수성 중합체의 외각 피복물로 이루어진, 감미료를 보다 잘 보호하고 감미료 방출성을 조절할 수 있는 감미료 송달계와 껌 베이스로 구성되는, 오랜 시간동안 일정하게 단맛을 강력하게 방출할 수 있는 츄잉껌 조성물.
  22. A, 아미노산에 기초한 감미료, 수크로스의 클로로 유도체, 디하이드로플라비놀, 하이드록시구아이아콜, 에스테르, L-아미노디카복실산 젬-디아민, L-아미노디카복실산 아미노알켄산 에스테르 아미드, 디팹티드 감미료, 글리시리진, 사카린 및 이것의 염, 아세설팜염, 시클라메이트, 스테비오사이드, 탈린, 디하이드로 칼콘 화합물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 고체인 최소한 하나의 강력한 제1천연 또는 인공 감미료, B, 레시틴, 스테아레이트, 스테아레이트의 에스테르 유도체, 팔미테이트, 팔미테이트의 에스테르 유도체, 올레이트, 올레이트의 에스테르 유도체, 글리세라이드, 글리세라이드의 에스테르 유도체, 수크로스 폴리에스테르, 폴리글리세를 에스테르 및 동물성 왁스, 식물성 왁스, 합성 왁스, 페트롤륨 왁스 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 유화제, C, 총조성물의 약20-약 93중량%의 양으로 존재하고 분자량이 약 2,000-약 14,000인 폴리비닐 아세테이트의 제1내부 피복물, 및 D, 제2감미료가 중합체 용액내에 용액에 기초하여 약 20-약25중량%로, 존재하고 외각 피복물이 내부 피복물의 약 5-50중량%로 존재하며, 친수성 중합체와 제2감미료의 용액으로 부터 제조된, 제2감미료를 함유하는 친수성 중합체의 제2외각 피복물로 이루어진, 김미료를 보다 잘 보호하고 감미료 방출성을 조절항 수 있는 감미료 송달계와 껌 베이스로 구성되는, 오랜 시간동안 일정하게 단맛을 강력하게 방출할 수 있는 츄잉껌 조성물.
  23. 제21항 또는 제22항에 있어서, 껌 베이스가 천연고무, 합성고무 및 이들의 혼합물로 부터 선택된 탄성중합체로 이루어진 츄잉껌 조성물.
  24. 제23항에 있어서, 껌 베이스 탄성중합체가 치클, 젤루통, 발라라, 구타-씨카, 레시-캡시, 소루바, 부타디엔-스티렌 공중합체, 폴리이소부틸렌, 이소부틸렌-이소프렌 공중합체, 폴리에틸렌, 폴리비닐아세테이트, 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 츄잉껌 조성물.
  25. 제24항에 있어서, 껌 베이스가 최종 츄잉껌 조성물의 약 5-약 85중량%로 존재하는 츄잉껌 조성물.
  26. 제21항 또는 제22항에 있어서, 총전제, 착색제, 향미제, 연화제, 가소제, 탄성중합체, 탄성중합체 용매, 감미제 및 이들이 혼합물을 더 포함하는 츄잉껌 조성물.
  27. (a)유화제와 폴리아세테이트를 용융시켜 혼합하고 여기에 감미료를 균일하게 분산시키고 혼합을 계속하면서 혼합물을 주변 온도로 냉가시킴으로써 감미료를 폴리비닐 아세테이트 피복물에 넣고, (b)결과의 혼합물을 원하는 입자크기로 분쇄하고, (c)유동 침적법에 의해 제2피복 물질을 결과의 입자에 피복시키고, (d)여러번 피복된 최종 입자를 회수하는 것으로 이루어지는, 감미료를 보다 잘 보호하고 감미료 방출을 조절하면서 초기에 단맛을 많이 낼 수 있는 감미료 송달계 제조방법.
  28. (1)제27항의 방법에 의해 감미료 송달계를 제조하고, (2)(1)에서 제조한 감미료 송달계를 남아있는 츄잉껌 성분과 베이스의 균일 혼합물에 부가하고, (3)결과의 혼합물을 적당한 츄잉껌 형태로 만드는 것으로 구성되는, 감미료 서방성이 향상된 츄잉껌 조성물 제조방법.
  29. 제1항 또는 제2항의 감미료 송달계를 포함하는 딱딱한 당과.
  30. 제1항 또는 제2항의 감미료 송달계를 포함하는 구강용 위생식품.
  31. 제1항 또는 제2항의 감미료 송달계를 포함하는 경구용 제약학적 제제.
  32. 제1항 또는 제2항의 감미료 송달계를 포함하는 빵제품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900020754A 1989-12-18 1990-12-17 여러개의 캡슐로 싸여진 감미료 송달계 및 이것의 제조방법 KR910011160A (ko)

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DE69017399T2 (de) 1995-07-27
EP0434321B1 (en) 1995-03-01
US4981698A (en) 1991-01-01
EP0434321A3 (en) 1991-12-11
PT96219A (pt) 1991-09-30
FI906224A0 (fi) 1990-12-17
IE904552A1 (en) 1991-06-19
GR3015839T3 (en) 1995-07-31
NO905348D0 (no) 1990-12-11
CN1052777A (zh) 1991-07-10
DK0434321T3 (da) 1995-03-27
CA2032394C (en) 1997-05-06
EP0434321A2 (en) 1991-06-26
AU6811390A (en) 1991-06-27
DE69017399D1 (de) 1995-04-06
FI906224A (fi) 1991-06-19
JPH0614739A (ja) 1994-01-25
ZA9010147B (en) 1992-08-26
ES2069031T3 (es) 1995-05-01
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CA2032394A1 (en) 1991-06-19
JP3118781B2 (ja) 2000-12-18

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