NL2030100B1

NL2030100B1 - Natural compound sweetening agent and preparation method thereof

Info

Publication number: NL2030100B1
Application number: NL2030100A
Authority: NL
Inventors: Yang Liu; Liu Bo; Wang Haiyong; Zheng Yue; Zheng Xiao; Xu Xiangqun; Liu Yi; Zhang Zhipeng
Original assignee: Shandong Aojing Biotechnology Co Ltd; Univ Qilu Technology
Priority date: 2021-12-10
Filing date: 2021-12-10
Publication date: 2023-06-27

Abstract

The present disclosure discloses a natural compound sweetening agent, comprising the following components in part by weight: 1.5 to 2.5 g of erythritol, 1.5 to 2.5 g of maltitol, 2.5><10'3 g of steVioside and 2.5-3><10'3 g of thaumatin, and is prepared by mixing the components and adding water to the mixture to volume of 100 mL. The present disclosure adopts the natural compound sweetening agent and the preparation method thereof, which solves the problem of poor mouthfeel of a single sweetening agent. The sweetness of the sweetening agent is 3 to 5 times that of cane sugar. The sweetening agent has the physiological effects of resisting decayed teeth, lowering blood sugar, nourishing, health care, etc., and is particularly suitable for people who need low sugar or no sugar such as patients with diabetics, hypertension, etc.

Description

NATURAL COMPOUND SWEETENING AGENT AND PREPARATION

METHOD THEREOF

TECHNICAL FIELD

[DI] The present disclosure relates to a technical field of food additives, and more particularly to a natural compound sweetening agent and a preparation method thereof.

BACKGROUND ART

[02] In recent years, with the improvement of people’s living standards, more and more attention has been paid to the quality, nutrition and use of food additives. As an important food additive, sweetening agents are widely used in foods. Appropriate intake of sugar can accelerate gastric peristalsis, accelerate the decomposition of foods and improves the utilization rate of foods. However, sweets also bring many diseases to people, and many people who love sweets suffer from diabetes, obesity, dental caries, etc. Therefore, there is an increasing demands for sugar-free, low-calorie, natural, anti- caries sugar substitute sweetening agents in the markets.

[03] Erythritol is a novel functional sugar alcohol sweetening agents for foods, and exists widely in fruits, algae, fungi and fermented foods such as soy sauce and wine. It has high thermal stability, low moisture absorption, sweet taste, and zero calorific value, high tolerance, has no cariogenic property, and does not cause rise in blood sugar. So it is widely used in foods, medicines, chemical industries, etc., especially having strong competitiveness in the markets of sweetening agents.

[04] Stevioside is a natural sweetening agent extracted and refined from stevia rebaudiana. It has a refreshing taste and its sweetness is 200-450 times that of sucrose.

It has low calories and does not involve in human metabolism after use. Regular intake can prevent high blood pressure, diabetes, obesity, dental caries, etc., therefore, anyone can take it at ease.

[05] As a type of functional sugar alcohol, maltitol has many excellent physical and chemical properties, such as stable properties, certain sweetness, soft flavor,

hygroscopicity and emulsification stability, etc. It has been widely used in foods, chemicals, cosmetics, and medicines, etc. In the field of foods, maltitol is mainly used as a functional sweetening agent, which can replace sucrose for sugar-free food processing.

[06] Thaumatin is a type of natural sweet protein. It has many advantages such as natural, low-calorie, safe and non-toxic, degradation into amino acids required for human body, etc. It can improve and enhance the flavor of foods and conceal the bitterness and astringency, moreover, it can lower the sensory threshold of many aromatic substances, such as menthol, coffee, ginger, chocolate, strawberries, apples, lemons, oranges, etc. In the food industry, thaumatin is used as a sweetening agent, flavor improver and enhancer.

[07] Compared with sucrose, single-product natural sweetening agents have the disadvantages of slower sweetness, longer sweetness retention time, and delayed bitterness, etc. For example, stevioside has a delayed bitter taste, and maltitol has slower sweetness. The mixture of several sweetening agents in an appropriate ratio can significantly improve the mouthfeel. Among them, erythritol can conceal the bad mouthfeel produced when multiple sweetening agents are used in combination.

Thaumatin can improve the sweetness of general high-power sweetening agents, and can mask the metallic taste and the bitterness brought by other sweetening agents, provide a taste closer to sucrose, enhance sweetness and extend the feeling of sweetness.

SUMMARY

[08] The present disclosure aims to provide a natural compound sweetening agent and a preparation method thereof, aiming at solving the problem of poor mouthfeel of a single sweetening agent. The sweetness of the sweetening agent is 3 to 5 times that of cane sugar. The sweetening agent has the physiological effects of resisting decayed teeth, lowering blood sugar, nourishing, health care, etc., and 15 particularly suitable for people who need low sugar or no sugar such as patients with diabetics, hypertension, etc.

[09] In order to achieve the above object, the present disclosure provides a natural compound sweetening agent, which comprises the following components in part by weight: 1.5 to 2.5 g of erythritol, 1.5 to 2.5 g of maltitol, 2.5x10% g of stevioside and 2.5-3x107 g of thaumatin, and is prepared by mixing the components and adding water to the mixture to volume of 100 mL. 10] Preferably, the stevioside is one of glucosyl stevioside and RebA-98% stevioside.

[11] Preferably, the natural compound sweetening agent comprises the following components in part by weight: 2.5 g of erythritol, 1.5 g of maltitol, 2.5%107 g of glucosyl stevioside and 3x10 g of thaumatin, and is prepared by mixing the components and adding water to the mixture to volume of 100 mL.

[12] Preferably, the natural compound sweetening agent comprises the following components in part by weight: 1.5 g of erythritol, 2.5 g of maltitol, 2.5510" g of RebA- 98% stevioside and 3x10~ g of thaumatin, and is prepared by mixing the components and adding water to the mixture to volume of 100 mL.

[13] A method for preparing the natural compound sweetening agent comprises the following steps: dispersing erythritol, stevioside and maltitol in a formula ratio in hot water for dissolving, then adding thaumatin, cooling and crystallizing after dissolving, and drying a crystal to obtain the natural compound sweetening agent. In order to unify the specification of a product, the crystal is dried and then steved through a 40-60 standard sieve to obtain a natural compound sweetening agent product with uniform particle size.

[14] Preferably, the temperature of the hot water is 90-100°C.

[15] Preferably, the crystal is dried for 3-4 h at the temperature of 55-65°C and is turned and stirred once every 0.5-1 h.

[16] Therefore, the natural compound sweetening agent and the preparation method thereof have the following beneficial effects:

[17] (1) The natural compound sweetening agent has the taste similar to that of sucrose, has no bitter taste and peculiar smell, and has higher sweetness generation speed and shorter sweetness retention period,

[18] (2) The sweetness of the natural compound sweetening agent is 3-5 times of that of the sucrose, the calorie is low, and a better taste can be achieved by using a smaller dosage;

[19] (3) The compound sweetening agent produced by the co-crystallization of several natural sweetening agent single products overcomes the defects of bitter taste of the stevioside, stronger sweetness, longer sweetness retention time of the thaumatin, etc, so that the sweetness of the compound sweetening agent is closer to the sweetness of the sucrose, the taste is softer, the problem of poor taste of a sugar substitute single sweetening agent is further relieved, and the adverse effects on a human body due to too high intake sugar are avoided; and the natural compound sweetening agent has the advantages of uniform sweetness, consistent particle size, low calorie, safety and health, has obvious physiological effects of resisting inflammation, resisting oxidation, resisting dental caries, lowering blood sugar, etc., and 1s particularly suitable for patients with diabetes, obese people and people loving beauty.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[20] The technical solution of the present disclosure will be further described in conjunction with the following embodiments.

[21] The present disclosure provides a natural compound sweetening agent, which comprises the following components in part by weight: 1.5 to 2.5 g of erythritol, 1.5 to 2.5 g of maltitol, 2.5% 10 g of stevioside and 2.5-3x10% g of thaumatin, and is prepared by mixing the components and adding water to the mixture to volume of 100 mL.

[22] The stevioside is one of glucosyl stevioside and RebA-98% stevioside.

[23] A method for preparing the natural compound sweetening agent comprises the following steps: dispersing erythritol, stevioside and maltitol in a formula ratio in hot water for dissolving, wherein the temperature of the hot water is 90-100°C, then adding thaumatin, cooling and crystallizing after dissolving, and drying a crystal to obtain the natural compound sweetening agent, wherein the crystal is dried for 3-4 h at the temperature of 55-65°C and is turned and stirred once every 0.5-1 h.

[24] Example 1

[25] The present disclosure provided a natural compound sweetening agent, comprising the following components in part by weight: 2.5 g of erythritol, 1.5 g of maltitol, 2.52107 g of glucosyl stevioside and 37107 g of thaumatin. The sweetening agent was prepared by mixing the components and adding water to the mixture to volume of 100 mL.

[26] A method for preparing the natural compound sweetening agent comprised the following steps: dispersing erythritol, glucosyl stevioside and maltitol in a formula ratio in hot water for dissolving, wherein the temperature of the hot water 1s 100°C, then adding thaumatin, cooling and crystallizing after dissolving, and drying a crystal to obtain the natural compound sweetening agent; wherein the crystal is dried for 4 h at the temperature of 55°C and is turned and stirred once every 0.5 h.

[27] Example 2

[28] The present disclosure provided a natural compound sweetening agent, comprising the following components in part by weight: 1.5 g of erythritol, 2.5 g of maltitol, 2.5x10°% g of RebA-98% stevioside and 3x10 g of thaumatin. The sweetening agent was prepared by mixing the components and adding water to the mixture to volume of 100 mL.

[29] A method for preparing the natural compound sweetening agent comprised the following steps: dispersing erythritol, RebA-98% stevioside and maltitol in a formula ratio in hot water for dissolving, wherein the temperature of the hot water is 95°C, then adding thaumatin, cooling and crystallizing after dissolving, and drying a crystal to obtain the natural compound sweetening agent; wherein the crystal is dried for 3 h at the temperature of 65°C and is turned and stirred once every 1 h. [B9] 30 undergraduate professional students recruited from Qilu University of

Technology participated in the test of a natural compound sweetening agent of the present disclosure, they were 20-25 years old, and in good health, and had no smoking history or taste-related obstacles or diseases.

[31] These students tested No. 0, No. 1, No. 2 and No. 3 sweetening agents,

wherein:

[32] No. 1: The purchased Huanfukang zero-calorie sugar was made into a 5% solution, namely, 5 g of purchased Huanfukang zero-calorie sugar was added to 100 mL of water. 33] No. 2: The compound sweetening agent of the present disclosure was prepared according to the abovementioned tasting concentration.

[34] No. 3: The purchased Hegan zero-calorie sugar was made into a 5% solution, namely, 5 g of purchased Hegan zero-calorie sugar was added to 100 mL of water.

[35] No. 0: 5% sucrose solution was taken as a control.

[36] 2 ml of each of the four sweetening agents No.1-3 was taken and respectively put into a tasting cup. Then each student sucked it in mouth, kept it on the tongue for about 10 seconds and then spit it out. Each student tasted No. O sucrose first, and then tasted No. 1-3 sweetening agents in turn. Before tasting the next sweetening agent, each student rinsed mouth with pure water. For each sweetening agent (including the control sucrose solution), the taster was not informed of the type of the sweetening agent, only the number was displayed on each tasting cup.

[37] Evaluation indexes:

[38] The sweetness intensity, sensory speed, aftertaste, bitterness, and overall taste of the control sucrose were specified as 10, 10, 0, 0 and 10 respectively, as shown in

Table | below. The value range of the other three sweetening agents was not limited, namely, any value within 0-1000 can be taken according to the comparison with sucrose.

[39] No. 0: the concentration was 10%; No. 1: the concentration was 5%; No. 2: the concentration was shown in Table 2; and No. 3: the concentration was 5%.

[40] Table 1 Test results of four sweetening agents

Serial Sweetness | Sensory Overall oo Im

[41] Table 2 The concentrations of each components of No.2 compound sweetening agent commen rrr Final concentration

Component Water per liter (g) (g/g)%

[42] As shown form the above experiment, the compound sweetening agent of the present disclosure was closer to sucrose than the two zero-calorie sugar-free sweetening agents currently available on the markets, and had the advantages in less bitterness and overall taste, etc. It has good market competitiveness and application prospects.

[43] Therefore, the present disclosure adopts the above natural compound sweetening agent and the preparation method thereof, which solves the problem of poor mouthfeel of a single sweetening agent. The sweetness of the sweetening agent is 3 to 5 times that of cane sugar. The sweetening agent has the physiological effects of resisting decayed teeth, lowering blood sugar, nourishing, health care, etc., and is particularly suitable for people who need low sugar or no sugar such as patients with diabetics, hypertension, etc.

[44] Finally, it should be noted that the above embodiments are merely used to illustrate the technical solutions of the present disclosure but not to limit them. Although the present disclosure has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that they can make modifications or equivalent substitutions to the technical solution of the present disclosure, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the essence and scope of the technical solutions of the present disclosure.

Claims

Conclusions

1. Compound natural sweetener comprising the following components by weight: 1.5 — 2.5 g erythritol, 1.5 — 2.5 g maltitol, 2.5 x 10% g stevioside and 2.5 — 3 x 10” g thaumatin, and which is prepared by mixing the components and adding water to the mixture to a volume of 100 mL.

A compound natural sweetener according to claim 1, wherein the stevioside is one of glucosyl stevioside and RebA-98% stevioside.

A compound natural sweetener according to claim 2, wherein the compound natural sweetener comprises the following components in parts by weight: 2.5 gerythritol, 1.5 g maltitol, 2.5 x 10% g glucosyl stevioside and 3 x 10% g thaumatin, and which has been prepared by mixing of the components and adding water to the mixture to a volume of 100 mL.

The compound natural sweetener according to claim 2, wherein the compound natural sweetener comprises the following components in parts by weight: 1.5 g erythritol, 2.5 g maltitol, 2.5 x 10% g RebA-98% stevioside and 3 x 10% g thaumatin, and prepared by mixing the components and adding water to the mixture to a volume of 100 mL.

A method for preparing the compound natural sweetener according to any one of claims 1 to 4, comprising the steps of: dispersing erythritol, stevioside and maltitol in a formula ratio in warm water for dissolving them, then adding thaumatin, cooling and crystallizing after dissolving, and drying a crystal to obtain the compound natural sweetener.

The method for preparing the compound natural sweetener according to claim 5, wherein the temperature of the hot water is 90-100°C 1s.

The method for preparing the compound natural sweetener according to claim 5, wherein the crystal is dried at the temperature of 55-65°C for 3-4 hours and inverted and stirred once every 0.5-1 hour.