NO131443B - - Google Patents
Download PDFInfo
- Publication number
- NO131443B NO131443B NO1759/70A NO175970A NO131443B NO 131443 B NO131443 B NO 131443B NO 1759/70 A NO1759/70 A NO 1759/70A NO 175970 A NO175970 A NO 175970A NO 131443 B NO131443 B NO 131443B
- Authority
- NO
- Norway
- Prior art keywords
- saccharin
- aspartyl
- methyl ester
- phenylalanine methyl
- cyclamate
- Prior art date
Links
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 33
- 229940081974 saccharin Drugs 0.000 claims description 23
- 235000019204 saccharin Nutrition 0.000 claims description 23
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 23
- 235000003599 food sweetener Nutrition 0.000 claims description 21
- 239000003765 sweetening agent Substances 0.000 claims description 21
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 17
- 229940109275 cyclamate Drugs 0.000 claims description 14
- 108010016626 Dipeptides Proteins 0.000 claims description 10
- 239000013543 active substance Substances 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 21
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 19
- 239000000203 mixture Substances 0.000 description 19
- YZQCXOFQZKCETR-UWVGGRQHSA-N Asp-Phe Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 YZQCXOFQZKCETR-UWVGGRQHSA-N 0.000 description 17
- 229930006000 Sucrose Natural products 0.000 description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 15
- 239000005720 sucrose Substances 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 235000013361 beverage Nutrition 0.000 description 8
- 235000016213 coffee Nutrition 0.000 description 8
- 235000013353 coffee beverage Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 240000009088 Fragaria x ananassa Species 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000008101 lactose Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 4
- 239000004299 sodium benzoate Substances 0.000 description 4
- 235000010234 sodium benzoate Nutrition 0.000 description 4
- 229960001462 sodium cyclamate Drugs 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000015123 black coffee Nutrition 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229960001760 dimethyl sulfoxide Drugs 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940057995 liquid paraffin Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- VSDUZFOSJDMAFZ-VIFPVBQESA-N methyl L-phenylalaninate Chemical compound COC(=O)[C@@H](N)CC1=CC=CC=C1 VSDUZFOSJDMAFZ-VIFPVBQESA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Description
Søtningsmiddel. Sweetener.
Foreliggende oppfinnelse angår et søtningsmiddel inneholdende som aktive stoffer sakkarin eller cyklamat og et dipeptid med den generelle formel: The present invention relates to a sweetener containing as active substances saccharin or cyclamate and a dipeptide with the general formula:
hvor den stereokjemiske konfigurasjon er L-L, DL-DL, L-DL eller where the stereochemical configuration is L-L, DL-DL, L-DL or
Nevnte dipeptid er-beskrevet i US-patenter nr. 3.^92.131 og nr. 3,475.403. Said dipeptide is described in US Patents No. 3,92,131 and No. 3,475,403.
Man har nå overraskende funnet at når et dipeptid med ovennevnte formel, blandes med et kjent søtningsmiddel som sakkarin eller cyklamat, så vil blandingens søtende evne bli forsterket. Denne synergistiske effekt er fullstendig uventet og kunne ikke vært forutsagt fra tidligere kjente kunnskaper på området. Det kjente faktum at dipeptidet, sakkarin eller cyklamat individuelt har en søt smak, er således på ingen måte hverken en indikasjon eller en forutsetning for den synergistiske effekt (dvs. at sammen-setningen har en søtende evne som er større enn den kumulative effekt av de enkelte bestanddeler, og hvor denne synergistiske effekt kan sies å være en forsterkende effekt av et middel på det annet), som man kan observere når dipeptidet kombineres med kjente søtningsmidler, f.eks. sakkarin. It has now surprisingly been found that when a dipeptide with the above formula is mixed with a known sweetener such as saccharin or cyclamate, the sweetening ability of the mixture will be enhanced. This synergistic effect is completely unexpected and could not have been predicted from previously known knowledge in the area. The known fact that the dipeptide, saccharin or cyclamate individually has a sweet taste is thus in no way an indication or a prerequisite for the synergistic effect (i.e. that the composition has a sweetening ability that is greater than the cumulative effect of the individual components, and where this synergistic effect can be said to be an enhancing effect of one agent on the other), which can be observed when the dipeptide is combined with known sweeteners, e.g. saccharin.
En foretrukken utførelse av foreliggende oppfinnelse er en sammensetning inneholdende sakkarin og et av de forannevnte dipeptider med formel (I). En spesielt foretrukken utførelsesform av foreliggende oppfinnelse er et søtningsmiddel inneholdende sakkarin og en aspartylfenylalaninmetylester. A preferred embodiment of the present invention is a composition containing saccharin and one of the aforementioned dipeptides of formula (I). A particularly preferred embodiment of the present invention is a sweetener containing saccharin and an aspartyl phenylalanine methyl ester.
En mer spesielt foretrukken utførelsesform av den foreliggende oppfinnelse er et søtningsmiddel inneholdende sakkarin og L-aspartyl-L-fenylalaninmetylester. A more particularly preferred embodiment of the present invention is a sweetener containing saccharin and L-aspartyl-L-phenylalanine methyl ester.
L-asparty1-L-fenylalaninmetylester er et spesielt L-aspartyl-L-phenylalanine methyl ester is a special one
søtt dipeptid med en søtningsevne i området 125-150 ganger den til sukker. Søtningsevnen til de forskjellige stereokjemiske isomere former av aspartylfenylalaninmetylester avhenger av mengden av tilstedeværende L-L-isomer. DL-DL-formen har således 1/4 av søtningsevnen til L-L-formen, mens DL-L- og L-DL-formene har halvparten av søtningsevnen til L-L-formerr. sweet dipeptide with a sweetening power in the range of 125-150 times that of sugar. The sweetening power of the various stereochemically isomeric forms of aspartyl phenylalanine methyl ester depends on the amount of L-L isomer present. The DL-DL form thus has 1/4 of the sweetening power of the L-L form, while the DL-L and L-DL forms have half the sweetening power of the L-L form.
Søtningsmidler inneholdende et dipeptid med formel I og sakkarin eller cyklamat, kan fremstilles i en rekke forskjellige former for videre anvendelse. Typiske former som kan anvendes er blant annet faste former, f.eks. pulvere, tabletter, granulater etc, foruten flytende former, slik som oppløsninger, suspensjoner, siruper og emulsjoner, såvel som andre vanlig anvendte^ former som er spesielt egnet for kombinasjon med spiselige stoffer. Med betegnelsen "spiselige stoffer" forstås her alle ikke-toksiske stoffer som er sprselige av- mennesker eller andre dyr i fast eller flytende form. Eksempler på s-like 'stoffer er blant a-nnet mat, inkludert matvarer, fremstilte og bearbeidede matvarer, tyggegummi og drikkevarer, matadditiver, heri innbefattet smaks- og farge-additiver, såvel som smaksforbedrende midler, foruten farmasøytiske preparater etc. Sweeteners containing a dipeptide of formula I and saccharin or cyclamate can be prepared in a number of different forms for further use. Typical forms that can be used include fixed forms, e.g. powders, tablets, granules, etc., in addition to liquid forms, such as solutions, suspensions, syrups and emulsions, as well as other commonly used^ forms which are particularly suitable for combination with edible substances. The term "edible substances" is understood here as all non-toxic substances that are digestible by humans or other animals in solid or liquid form. Examples of similar substances are among other foods, including foodstuffs, manufactured and processed foodstuffs, chewing gum and beverages, food additives, including flavor and color additives, as well as taste-enhancing agents, in addition to pharmaceutical preparations etc.
De foreliggende søtningsmidler kan opparbeides i preparater som kan bestå av de foreliggende søtningsmidler enten alene eller sammen med andre ikke-toksiske bærere for søtningsmidler, f.eks. av den type som vanligvis anvendes sammen med søtningsmidler. Slike egnede bærere er væsker slik som vann, etanol, sorbitol, glycerol, sitronsyre, maisolje, peanøttolje, sdyabønneolje, sesam-olje, propylenglykol, maissirup, lønnesirup og flytende parafin, faste stoffer, slik som laktose, cellulose, stivelse, dekstrin og andre modifiserte stivelser, kalsiumfosfat og di- og tri-kalsiumfosfat. Giftige stoffer, såsom metanol og dimetylsulfoksyd vil selvsagt ikke kunne brukes sammen med foreliggende søtningsmidler. The present sweeteners can be processed into preparations which can consist of the present sweeteners either alone or together with other non-toxic carriers for sweeteners, e.g. of the type usually used with sweeteners. Such suitable carriers are liquids such as water, ethanol, sorbitol, glycerol, citric acid, corn oil, peanut oil, soybean oil, sesame oil, propylene glycol, corn syrup, maple syrup and liquid paraffin, solids such as lactose, cellulose, starch, dextrin and others modified starches, calcium phosphate and di- and tri-calcium phosphate. Toxic substances, such as methanol and dimethyl sulphoxide, will of course not be able to be used together with the existing sweeteners.
Eksempler på spesifikt spiselige stoffer, som kan gjøres søtere ved å tilsette et søtningsmiddel inneholdende en forbindelse med formel I samt sakkarin og cyklamat, spesielt sakkarin, er blant annet frukt, grønnsaker, saft, kjøttprodukter, såsom skinke, bacon og sauser, eggprodukter, fruktkonsentrater, gelatin og gelatin-lignende produkter, såsom syltetøy, gele, konserveringsmidler, Examples of specifically edible substances, which can be made sweeter by adding a sweetener containing a compound of formula I as well as saccharin and cyclamate, especially saccharin, are among others fruit, vegetables, juice, meat products, such as ham, bacon and sauces, egg products, fruit concentrates , gelatin and gelatin-like products, such as jam, jelly, preservatives,
etc, melkeprodukter slik' som iskrem, surmelk etc, sirup, inkludert melasse, mais, hvete, rug, soyabønne, havre og risprodukter, slik som brød, kjeks, kakeblandinger etc.,, fisk- og sjøprodukter generelt, ost og osteprodukter, nøtter og nøtteprodukter, drikkevarer, slik som kaffe, te, leskedrikker med og uten karbondioksyd, øl, vin og andre alkoholholdige drikker, -konfekt, sukkertøy og sjokolade, grønnsaker, krydder, eddik og andre smaksforbedrende stoffer, etc, dairy products such as ice cream, sour milk etc, syrup, including molasses, corn, wheat, rye, soybean, oat and rice products, such as bread, biscuits, cake mixes etc., fish and sea products in general, cheese and cheese products, nuts and nut products, beverages, such as coffee, tea, soft drinks with and without carbon dioxide, beer, wine and other alcoholic beverages, confectionery, confectionery and chocolate, vegetables, spices, vinegar and other taste-enhancing substances,
slik som mono-natriumglutamat, foruten tyggegummi. Andre typer kommersielle produkter hvor man kan anvende ■et søtningsmiddel inneholdende et søtningsmiddel med formel I samt sakkarin eller cyklamat, er f.eks. pakkede produkter, slik som diabetikersukker, flytende søtningsmidler, granulerte smaksblandinger, som ved vann-tilsetning gir drikkevarer uten karbondioksyd, puddingblandinger, kaffe- og tepulver, kunstige fløteblandinger, tørrmelk, matvarer such as monosodium glutamate, besides chewing gum. Other types of commercial products where you can use a sweetener containing a sweetener of formula I as well as saccharin or cyclamate are, for example, packaged products, such as diabetic sugar, liquid sweeteners, granulated flavor mixes, which when added to water give beverages without carbon dioxide, pudding mixes, coffee and tea powder, artificial cream mixes, dry milk, foodstuffs
for husdyr, tobakk, tannpasta og munnvann, foruten en rekke farmasøytiske preparater. for livestock, tobacco, toothpaste and mouthwash, in addition to a number of pharmaceutical preparations.
Alt avhengig av hvilket spiselig stoff sakkarin til-settes, kan den. søtende evne være opptil 500 ganger sterkere enn for sukrose. Man har nå overraskende funnet at når sakkarin Depending on which edible substance saccharin is added, it can. sweetening ability be up to 500 times stronger than that of sucrose. It has now surprisingly been found that when saccharin
blandes med et av de forannevnte dipeptider så vil man få en forsterket søtende evne. En tilsetning av L-aspartyl-L-fenylalaninmetylester til sakkarin, vil f.eks. frembringe en bla^^lng med en søtende evne som er ca. 1000 ganger sterkere enn for sukrose. mixed with one of the aforementioned dipeptides, you will get an enhanced sweetening ability. An addition of L-aspartyl-L-phenylalanine methyl ester to saccharin, will e.g. produce a bla^^lng with a sweetening ability which is approx. 1000 times stronger than sucrose.
Spesifikke eksempler på den synergistiske effekt sem oppstår ved å blande de ovennevnte dipeptider med sakkarin eller cyklamat, er angitt nedenfor. De nedenfor angitte konsentrasjoner er kun ment som en illustrasjon, idet den ønskelige grad av søthet vil variere eget sterkt fra individ til individ. Specific examples of the synergistic effect produced by mixing the above-mentioned dipeptides with saccharin or cyclamate are given below. The concentrations stated below are only intended as an illustration, as the desired degree of sweetness will vary greatly from individual to individual.
Den ovennevnte synergistiske effekt har blitt bekreftet ved standardiserte forsøk med forskjellige blandinger av L-a-aspartyl-L-fenylalaninmetylester med natriumsakkarin og -cyklamat. I det nedenstående står betegnelsen "APM" for L-a-aspartyl-L-fenylalaninmetylester. Likeledes er betegnelsene "cyklamat", "Sucaryl®" og "cyklamatnatrium" benyttet om hverandre hvilket også er tilfelle for "natriumsakkarin" og "SS". The above-mentioned synergistic effect has been confirmed by standardized experiments with different mixtures of L-α-aspartyl-L-phenylalanine methyl ester with sodium saccharin and -cyclamate. In the following, the term "APM" stands for L-α-aspartyl-L-phenylalanine methyl ester. Likewise, the terms "cyclamate", "Sucaryl®" and "cyclamate sodium" are used interchangeably, which is also the case for "sodium saccharin" and "SS".
Bestemmelsen av S.E.V. (søthets-ekvivalensverdi) for blandinger av L-a-aspartyl-L-fenylalaninmetylester og natriumsakkarin ble foretatt ved først å bestemme S.E.V for APM alene, og SS alene, i kaffe (sammenlignet med h% sukrose-nivå), og i "Kool-aid" (sammenlignet med et 9% sukrose-nivå). Disse verdier ble deretter benyttet i forbindelse med et bedømmelsesutvalg om-- fattende 11 dommere og under anvendelse av to-prøve-forskjells-testen (Hall, Tarver og McDonald, Food Technology, side 699, desember 1959) og rangeringstest (Kramer, Food Technology, side 576, november 1960, og Kramer, Food Technology, side 124, desember 1963). Søthetsverdien for L-a-aspartyl-L-fenylalaninmetylester på 150 i kaffe eller 125 i "Kool-aid" ble antatt å være konstant og S.E.V. for natriumsakkarin ble bestemt for blandingert-av L-a-aspartyl-L-f enylalaninmetylester og natriumsakkarin. Nedenstående tabell I illustrerer resultatene fra disse forsøk. The provision of the S.E.V. (sweetness equivalence value) for mixtures of L-α-aspartyl-L-phenylalanine methyl ester and sodium saccharin was made by first determining the S.E.V of APM alone, and SS alone, in coffee (compared to h% sucrose level), and in "Kool-aid " (compared to a 9% sucrose level). These values were then used in connection with a judging panel comprising 11 judges and using the two-sample difference test (Hall, Tarver and McDonald, Food Technology, page 699, December 1959) and ranking test (Kramer, Food Technology , page 576, November 1960, and Kramer, Food Technology, page 124, December 1963). The sweetness value for L-α-aspartyl-L-phenylalanine methyl ester of 150 in coffee or 125 in "Kool-aid" was assumed to be constant and the S.E.V. for sodium saccharin was determined for mixtures of L-α-aspartyl-L-phenylalanine methyl ester and sodium saccharin. Table I below illustrates the results from these experiments.
S.E.V.-bidraget som skyldes natriumsakkarin representerer sitt bidrag i en drikk hvor halvparten av søtheten kommer fra hvert søtningsmiddel (L-a-aspartyl-L-fenylalaninmetylester og natriumsakkarin ). The S.E.V. contribution due to sodium saccharin represents its contribution in a beverage where half of the sweetness comes from each sweetener (L-α-aspartyl-L-phenylalanine methyl ester and sodium saccharin).
Vandige prøver av L-a-aspartyl-L-fenylalaninmetylester, natriumsakkarin og sammensetninger bestående av en blanding av disse to stoffer ble analysert av et smakbedømmelsesutvalg. For-søksoppløsningene ble sammenlignet med en 10% sukroseoppløsning for å forsikre seg om at de var iso-søte. Oppløsninger ble definert som iso-søte når smaksbedømmelsesutvalget bestemte at oppløsningene var like når det gjaldt søthet. Nøyaktigheten av søthetsbestemmelsen er begrenset til omkring 10% av søthetsnivået. Konsentrasjonen av L-a-aspartyl-L-fenylalaninmetylester og natriumsakkarin som skal til for å resultere i bestemte forhold ved en ekvivalent søthet til 10% sukkrose, er vist i nedenstående tabell. Aqueous samples of L-α-aspartyl-L-phenylalanine methyl ester, sodium saccharin and compositions consisting of a mixture of these two substances were analyzed by a taste evaluation committee. The trial solutions were compared to a 10% sucrose solution to ensure that they were iso-sweet. Solutions were defined as iso-sweet when the taste panel determined that the solutions were equal in terms of sweetness. The accuracy of the sweetness determination is limited to around 10% of the sweetness level. The concentration of L-α-aspartyl-L-phenylalanine methyl ester and sodium saccharin required to result in certain conditions at an equivalent sweetness to 10% sucrose is shown in the table below.
Styrkeverdier som en funksjon av konsentrasjon ble bestemt ved å sammenligne sukrose, L-a-aspartyl-L-fenylalaninmetylester og natriumsakkarin ved forskjellige konsentrasjoner hvorved de var iso-søte. Disse data er angitt i nedenstående tabell. Potency values as a function of concentration were determined by comparing sucrose, L-α-aspartyl-L-phenylalanine methyl ester and sodium saccharin at various concentrations whereby they were iso-sweet. These data are indicated in the table below.
Taufel og Klemm (1925) i "Principles of Sensory Evaluation of Taufel and Klemm (1925) in "Principles of Sensory Evaluation of
Food" of Amerin, Pangborn og Roessler, Academic Press (1965)• Food" of Amerin, Pangborn and Roessler, Academic Press (1965)•
Bestemmelsen av synergisme for L-a-aspartyl-L-fenylalaninmetylester og cyklamat ble foretatt ved først å bestemme de individuelle S.E.V.-verdier for L-a-aspartyl-L-fenylalaninmetylester ved sammenligning med 4,0$, 2, 0% og 1, 0% sukrosenivåer i svart kaffe, og cyklamat ved sammenligning med 4,0% og 2, 0% sukrosenivåer i svart kaffe. S.E.V.-verdiene og tilsvarende konsentrasjoner er gitt i nedenstående tabell. The determination of synergism for L-α-aspartyl-L-phenylalanine methyl ester and cyclamate was made by first determining the individual S.E.V. values for L-α-aspartyl-L-phenylalanine methyl ester when compared to 4.0%, 2.0% and 1.0% sucrose levels in black coffee, and cyclamate when compared to 4.0% and 2.0% sucrose levels in black coffee. The S.E.V. values and corresponding concentrations are given in the table below.
De aktuelle synergismeforsøk ble foretatt organoleptisk under anvendelse av en blanding inneholdende 0,1033 g L-a-aspartyl-L-f enylalaninmetylester/liter (tilsvarende 2% sukrose) og 0,5478 g cyklamat/liter (tilsvarende 2% sukrose). ' En ytterligere blanding med det samme vektforhold av cyklamat/L-a-aspartyl-L-fenylalaninmetylester (5,3:1) inneholdende 0,0904 g L-a-aspartyl-L-fenylalaninmetylester/liter og 0,4792 g cyklamat/liter ble også fremstilt. Undersøkelse av disse blandinger viste at den resulterende søthet for blandingene var 12,5% større enn det som ville vært forventet hvis synergisme ikke var tilstede. The relevant synergism tests were carried out organoleptically using a mixture containing 0.1033 g L-α-aspartyl-L-phenylalanine methyl ester/liter (equivalent to 2% sucrose) and 0.5478 g cyclamate/liter (equivalent to 2% sucrose). A further mixture with the same weight ratio of cyclamate/L-α-aspartyl-L-phenylalanine methyl ester (5.3:1) containing 0.0904 g L-α-aspartyl-L-phenylalanine methyl ester/liter and 0.4792 g cyclamate/liter was also prepared . Examination of these mixtures showed that the resulting sweetness of the mixtures was 12.5% greater than would be expected if synergism were not present.
Nedenstående eksempler illustrerer anvendelsen av oppfinnelsen. The examples below illustrate the application of the invention.
Eksempel 1 Example 1
En imitert jordbærdrikk uten karbondioksyd ble fremstilt ved hjelp av fire forskjellige søtningsmidler: A) Sukrose alene, B) L-aspartyl-L-fenylalaninmetylester alene, C) Sakkarin alene, og D) Sakkarin og L-aspartyl-L-fenylalaninmetylester sammen. Sammen-setningen av hver enkelt drikk med et totalt volum på 300 ml er angitt nedenfor: An imitation strawberry drink without carbon dioxide was prepared using four different sweeteners: A) Sucrose alone, B) L-aspartyl-L-phenylalanine methyl ester alone, C) Saccharin alone, and D) Saccharin and L-aspartyl-L-phenylalanine methyl ester together. The composition of each individual drink with a total volume of 300 ml is indicated below:
A. Sukrose alene A. Sucrose alone
Sukrose 27 g Sucrose 27 g
Dekstrose 2,61 g Dextrose 2.61 g
Sitronsyre 0,15 g Citric acid 0.15 g
Kunstig jordbærsmak (Dragoco N1132) 0,12 g Artificial strawberry flavor (Dragoco N1132) 0.12 g
Laktose 1,827 g Lactose 1.827 g
Vann 268 g Water 268 g
B. L- aspartyl- L- fenylalaninmetylester alene L-aspartyl-L-fenylalaninmetylester 0,216 g Sitronsyre 0,15 g B. L-aspartyl-L-phenylalanine methyl ester alone L-aspartyl-L-phenylalanine methyl ester 0.216 g Citric acid 0.15 g
Kunstig jordbærsmak (Dragoco N1132) 0,12 g Artificial strawberry flavor (Dragoco N1132) 0.12 g
Laktose 1,827 g Lactose 1.827 g
Vann 299 g Water 299 g
C. Sakkarin alene C. Saccharin alone
Sakkarin 0,054 g Saccharin 0.054 g
Sitronsyre 0,15 g Citric acid 0.15 g
Laktose 1,827 g Lactose 1.827 g
Kunstig jordbærsmak (Dragoco N1132) 0,12 g Artificial strawberry flavor (Dragoco N1132) 0.12 g
Vann 299 g Water 299 g
D. Sakkarin pluss L- aspartyl- L- fenylalaninmetylester L-aspartyl-L-fenylalaninmetylester 0,108 g Sitronsyre 0,15 g D. Saccharin plus L-aspartyl-L-phenylalanine methyl ester L-aspartyl-L-phenylalanine methyl ester 0.108 g Citric acid 0.15 g
Laktose 1,827 g Lactose 1.827 g
Sakkarin 0,0165 g Saccharin 0.0165 g
Kunstig jordbærsmak (Dragoco N1132) 0,12 g Artificial strawberry flavor (Dragoco N1132) 0.12 g
Det ble bestemt av en prøvegruppe at hver av de ovennevnte sammensetninger hadde like sterk søtsmak. It was determined by a test group that each of the above compositions had an equally strong sweet taste.
Eksempel 2 Example 2
Ca. 3000 ml kaffe ble fremstilt ved å oppløse 16,5 g kaffepulver i 3000 ml vann. 600 ml porsjoner av denne kaffe ble tatt ut og hver tilsatt et av de følgende søtningsmidler: About. 3000 ml of coffee was prepared by dissolving 16.5 g of coffee powder in 3000 ml of water. 600 ml portions of this coffee were taken out and each added one of the following sweeteners:
E) 24 g sukrose, F) 0,16 g L-aspartyl-L-fenylalaninmetylester, E) 24 g sucrose, F) 0.16 g L-aspartyl-L-phenylalanine methyl ester,
G) 0,048 g sakkarin og H) 0,012 g sakkarin med.0,08 g L-aspartyl-L-fenylalaninmetylester. G) 0.048 g saccharin and H) 0.012 g saccharin with 0.08 g L-aspartyl-L-phenylalanine methyl ester.
Det ble bestemt av en prøvegruppe at alle de fremstilte kaffeblandinger hadde like sterk søtsmak. It was determined by a test group that all the coffee blends produced had the same strong sweetness.
Eksempel 3 Example 3
En cola-drikk ble fremstilt ved først å preparere følgende basis inneholdende: A cola drink was prepared by first preparing the following base containing:
140,8 ml Cola-konsentrat 140.8 ml Cola concentrate
2,75 g natriumbenzoat 2.75 g sodium benzoate
18,85 g av en blanding av 1 vektdel L-a-aspartyl-L-fenylalaninmetylester og 10 vektdeler natrium-cyklamat, 18.85 g of a mixture of 1 part by weight of L-α-aspartyl-L-phenylalanine methyl ester and 10 parts by weight of sodium cyclamate,
tilstrekkelig vann til et sluttvolum på 1300 ml. sufficient water for a final volume of 1300 ml.
Hver flaske drikk som ble laget ble fremstilt ved å fortynne 29,6 ml av denne basis med tilstrekkelig karbonisert vann slik at man fikk et sluttvolum på 178 ml med et karboniseringsvolum på 3,6. Each bottle of beverage made was prepared by diluting 29.6 ml of this base with sufficient carbonated water to give a final volume of 178 ml with a carbonation volume of 3.6.
Eksempel 4 Example 4
En cola-drikk ble fremstilt ved først å preparere følgende basis inneholdende: A cola drink was prepared by first preparing the following base containing:
140,8 ml Cola-konsentrat 140.8 ml Cola concentrate
2,72 g natriumbenzoat 2.72 g of sodium benzoate
16,72 g av en blanding av' 1 vektdel L-a-asparty1-L- 16.72 g of a mixture of' 1 part by weight of L-a-aspartyl-L-
fenylalaninmetylester og 7 vektdeler natrium-cyklamat, phenylalanine methyl ester and 7 parts by weight of sodium cyclamate,
tilstrekkelig vann til et sluttvolum på 1300 ml. sufficient water for a final volume of 1300 ml.
Hver flaske fremstilt drikk ble laget ved å fortynne 29, 6 ml av nevnte basis med tilstrekkelig karbonisert vann til at man fikk et sluttvolum på 178 ml med et karboniseringsvolum på 3,6. Each bottle of prepared beverage was made by diluting 29.6 ml of said base with sufficient carbonated water to give a final volume of 178 ml with a carbonation volume of 3.6.
Eksempel 5 Example 5
En appelsinsoda ble fremstilt ved først å preparere følgende basis inneholdende: An orange soda was prepared by first preparing the following base containing:
63,0 ml appelsinbasis 63.0 ml orange base
17,0 ml 50% sitronsyre 17.0 ml 50% citric acid
14,5 ml 25% natriumbenzoat 14.5 ml of 25% sodium benzoate
21,41 g av en blanding av 1 vektdel L-a-aspartyl-L-fenylalaninmetylester og 10 vektdeler natrium-cyklamat, 21.41 g of a mixture of 1 part by weight of L-α-aspartyl-L-phenylalanine methyl ester and 10 parts by weight of sodium cyclamate,
tilstrekkelig vann til et sluttvolum på 1250 ml. sufficient water for a final volume of 1250 ml.
Hver flaske fremstilt drikk ble laget ved å fortynne 29,5 ml av nevnte basis med tilstrekkelig karbonisert vann til et sluttvolum på 178 ml med et karboniseringsvolum på 1,75. Each bottle of prepared beverage was made by diluting 29.5 ml of said base with sufficient carbonated water to a final volume of 178 ml with a carbonation volume of 1.75.
Eksempel 6 Example 6
En appelsinsoda ble fremstilt ved først å preparere følgende basis inneholdende: An orange soda was prepared by first preparing the following base containing:
63,0 ml appelsinbasis 63.0 ml orange base
17,0 ml 50% sitronsyre 17.0 ml 50% citric acid
14,5 ml 25% natriumbenzoat 14.5 ml of 25% sodium benzoate
18,99 g av en blanding av 1 vektdel L-a-aspartyl-L-fenylalaninmetylester og 7 vektdeler natrium-cyklamat, 18.99 g of a mixture of 1 part by weight of L-α-aspartyl-L-phenylalanine methyl ester and 7 parts by weight of sodium cyclamate,
tilstrekkelig vann til et sluttvolum på 1250 ml. sufficient water for a final volume of 1250 ml.
Hver flaske fremstilt drikk ble laget ved å fortynne 29,5 ml av nevnte basis med tilstrekkelig karbonisert vann til at man fikk et sluttvolum på 178 ,ml og med et sluttlig karboniseringsvolum på 1,75- Each bottle of beverage produced was made by diluting 29.5 ml of said base with sufficient carbonated water to give a final volume of 178.ml and with a final carbonation volume of 1.75-
Claims (2)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US82348269A | 1969-05-09 | 1969-05-09 |
Publications (2)
Publication Number | Publication Date |
---|---|
NO131443B true NO131443B (en) | 1975-02-24 |
NO131443C NO131443C (en) | 1975-06-04 |
Family
ID=25238887
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO1759/70A NO131443C (en) | 1969-05-09 | 1970-05-08 | SWEETENER. |
Country Status (19)
Country | Link |
---|---|
AT (1) | AT300533B (en) |
BE (1) | BE750131R (en) |
CA (1) | CA949381A (en) |
CH (1) | CH560515A5 (en) |
CS (1) | CS150626B2 (en) |
CY (1) | CY791A (en) |
DE (1) | DE2022499C3 (en) |
DK (1) | DK142523B (en) |
ES (1) | ES379426A2 (en) |
FI (1) | FI52801C (en) |
FR (1) | FR2047504A6 (en) |
GB (1) | GB1256995A (en) |
IE (1) | IE34141B1 (en) |
IL (1) | IL34488A0 (en) |
MY (1) | MY7500087A (en) |
NL (1) | NL161978C (en) |
NO (1) | NO131443C (en) |
SE (1) | SE365386B (en) |
ZA (1) | ZA703079B (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1220966A (en) * | 1983-08-22 | 1987-04-28 | Susan J. Pettigrew | Non-saccaride sweetened product |
DE3839869C2 (en) * | 1987-12-10 | 1993-12-09 | Wild Gmbh & Co Kg Rudolf | Sweetener |
DE3741961C1 (en) * | 1987-12-10 | 1989-04-27 | Wild Gmbh & Co Kg Rudolf | Sweetener, process for the production thereof and use thereof |
ES2035761B1 (en) * | 1990-04-20 | 1994-01-16 | Cepac Centre D Envasament De P | SWEETENER PRODUCT FOR FOOD CONSUMPTION. |
US5126158A (en) * | 1990-08-07 | 1992-06-30 | Pepsico Inc. | Beverage compositions comprising a dipetide sweetener, saccharin salt and hydrocolloidal polysaccharide |
-
1970
- 1970-05-06 ZA ZA703079A patent/ZA703079B/en unknown
- 1970-05-08 NL NL7006712.A patent/NL161978C/en active
- 1970-05-08 CY CY791A patent/CY791A/en unknown
- 1970-05-08 NO NO1759/70A patent/NO131443C/en unknown
- 1970-05-08 FR FR7016844A patent/FR2047504A6/fr not_active Expired
- 1970-05-08 SE SE06342/70A patent/SE365386B/xx unknown
- 1970-05-08 GB GB1256995D patent/GB1256995A/en not_active Expired
- 1970-05-08 CH CH687970A patent/CH560515A5/xx not_active IP Right Cessation
- 1970-05-08 IL IL34488A patent/IL34488A0/en unknown
- 1970-05-08 IE IE601/70A patent/IE34141B1/en unknown
- 1970-05-08 ES ES379426A patent/ES379426A2/en not_active Expired
- 1970-05-08 CS CS3220A patent/CS150626B2/cs unknown
- 1970-05-08 DE DE2022499A patent/DE2022499C3/en not_active Expired
- 1970-05-08 BE BE750131D patent/BE750131R/en not_active IP Right Cessation
- 1970-05-08 FI FI701297A patent/FI52801C/en active
- 1970-05-08 CA CA082,266A patent/CA949381A/en not_active Expired
- 1970-05-08 DK DK235870AA patent/DK142523B/en not_active IP Right Cessation
- 1970-05-11 AT AT424070A patent/AT300533B/en not_active IP Right Cessation
-
1975
- 1975-12-30 MY MY87/75A patent/MY7500087A/en unknown
Also Published As
Publication number | Publication date |
---|---|
DK142523C (en) | 1981-08-03 |
CY791A (en) | 1976-06-01 |
MY7500087A (en) | 1975-12-31 |
SE365386B (en) | 1974-03-25 |
FI52801B (en) | 1977-08-31 |
IE34141B1 (en) | 1975-02-19 |
BE750131R (en) | 1970-11-09 |
IL34488A0 (en) | 1970-07-19 |
FR2047504A6 (en) | 1971-03-12 |
GB1256995A (en) | 1971-12-15 |
DK142523B (en) | 1980-11-17 |
ZA703079B (en) | 1971-06-30 |
IE34141L (en) | 1970-11-09 |
ES379426A2 (en) | 1972-11-01 |
NL7006712A (en) | 1970-11-11 |
DE2022499C3 (en) | 1980-06-12 |
DE2022499A1 (en) | 1970-11-12 |
CA949381A (en) | 1974-06-18 |
NO131443C (en) | 1975-06-04 |
CS150626B2 (en) | 1973-09-04 |
AT300533B (en) | 1972-07-25 |
NL161978C (en) | 1980-04-15 |
CH560515A5 (en) | 1975-04-15 |
DE2022499B2 (en) | 1979-09-20 |
FI52801C (en) | 1977-12-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6727886B2 (en) | Stevia Blend Containing Rebaudioside B | |
US3642491A (en) | Artificially sweetened consumable products | |
Simon | Adverse reactions to food additives | |
KR20010074679A (en) | Method of improving sweetness delivery of sucralose | |
US20080050508A1 (en) | Sweetener Compositions with a Sweetness and Taste Profile Comparable to HFCS 55 | |
JP2003506060A (en) | Storage stable complete food premix | |
EP1656040A1 (en) | Mixtures of high fructose corn syrup (hfcs 42 or hfcs 55) and high-intensity sweeteners with a taste profile of pure sucrose | |
WO2018186352A1 (en) | Method for reducing lingering sweet aftertaste | |
JPS6019472A (en) | Food containing sweetness modifier | |
US3714139A (en) | Optionally substituted aspartyl cyclo-hexylalanine lower alkyl esters, compositions and method | |
AU612738B2 (en) | Sweetening agent | |
JPS6312263A (en) | Sweetener or sweet food | |
JP2012095662A (en) | Calorie reduced beverage employing blend of neotame and acesulfame-k | |
EP1764004A1 (en) | Mixture of fructose-containing sweeteners with ternary of quaternary high-intensity sweetener blends | |
CA1212626A (en) | Sweetener composition and sweetening method | |
NO131443B (en) | ||
EP0131640B1 (en) | Sweetening compositions and process for modifying the sweetness perception of a foodstuff | |
EP0167214B1 (en) | Sugar simulating compounds | |
DE1936159C3 (en) | Use of dipeptides and sweetener products containing them | |
PL80767B1 (en) | ||
NZ204889A (en) | Sweetening compositions containing m-aminobenzoic acid as a sweetness modifying agent |