Classifications

• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
  • C13B50/002—Addition of chemicals or other foodstuffs

Definitions

• the present invention relates to a new sweetening food product of sucrose and one intense sweetener as well as methods for preparing the same. More specifically, the present invention relates to a new granular sweetener product containing sucrose and at least one intense sweetener, the amount of which can reach 0% by weight of said sweetener product.
• Intense sweeteners such as saccharin, saccharinates, acesulfame, and especially sweeteners of the dipeptide type, that is to say esters of aspartyl-phenylalanine, the most used of which is methyl ester, ⁇ -L-aspartyl-L- phenylalanine ethyl ester, known under the name of aspartame (AP), are widely used in the food industry because of their high sweetening power - at least equal to approximately 150 times that of sucrose. Certain properties of intense sweeteners can however make their use difficult and in particular cause problems during their incorporation in food products. Among these, we can cite:
• EP-A-0102032 describes a liquid sweetener product comprising aspartame and an aqueous dispersing agent, preferably comprising a sugar. Such a liquid product is neither easy to store nor easy to dose precisely.
• EP-A-0106910 describes a solid sweetener product in the form of molded products, for example in the form of cubes, containing a dipeptide-based sweetener, aspartame being preferred, and at least one excipient which may be sucrose.
• the amount of dipeptide-based sweetener is 0.3 to 30% by weight relative to the excipient.
• the excipient consists mainly of sucrose
• the amount of intense dipeptide-based sweetener should be 2.0 - 10% by weight relative to the excipient; in the case where the proportion of excipient is lower, the solubility and the wettability of the dipeptide-based sweetener are only poorly improved.
• the product obtained is then too thin and its handling therefore becomes very difficult (page 3. 1.
• the amount of aspartame should not exceed 3% by weight of the total composition.
• the product of EP-A-0106910 is in a molded form, for example in cubes, which prevents it from being incorporated homogeneously as it is into food products such as ice creams, yogurts or products in powder form.
• An object of the present invention is to provide a sweetening product having a sweetening power far superior to that of sucrose and which can be incorporated in a precise and homogeneous manner into various food products, whether these products are liquid, semi-liquid, in the form of a paste. or powder.
• Another object of the invention is to provide such a product which is stable in storage and which is easy to handle. It is also an object of the invention to provide such a product having satisfactory solubility and wettability.
• REPLACEMENT SHEET It is also an object of the invention to provide a sweetener product based on sucrose and an intense sweetener which may contain up to 0% by weight of intense sweetener.
• An object of the invention is further to provide a sweetener based on sucrose and an intense sweetener which may comprise several intense sweeteners.
• the present invention meets the above objects and provides a granular sweetener product comprising sucrose and at least one intense sweetener characterized in that it contains from 0 to 99% by weight of sucrose and from 1 to 50% at least an intense sweetener, in that its apparent density is between 0.4 and
• the mean diameter of the grains is between 10 and 500 ⁇ m, preferably equal to approximately 200 ⁇ m.
• intense sweetener should be understood in the present description as in the claims as being able to define one or more intense sweeteners.
• the present invention also provides several methods of preparing this new sweetener product.
• the first according to the invention comprises the following steps:
• sucrose particles with an average diameter of between 150 and 00 ⁇ m including the steps of
• sucrose particles having an average diameter between 150 and 500 ⁇ m;
• sucrose particles from step a3) with the intense sweetener in powder form, under moderate conditions for a time sufficient to obtain the desired product.
• the second method according to the invention comprises the following steps:
• step a2) drying and cooling, on a fluidized bed connected to the lower part of said granulation apparatus, of the granular sweetener particles formed in step a1);
• step a3) sieving the particles from step a2) so as to obtain particles of the desired granular sweetener having an average diameter between 150 and 500 ⁇ m.
• a part of the intense sweetener is added at the level of the granulation step a1), the complement being added at the level of the step b ).
• step a1) of the methods of the invention may consist of an injection of water vapor or a spraying of water or a granulation solution.
• an intense sweetener that can be used in the present invention, there may be mentioned, by way of example, saccharin, saccharinates, acesulfame, and sweeteners of the dipeptide type, that is to say the esters of aspartyl-phenylalanine the most used of which is ⁇ -L-aspartyl-L-phenylalanine ethyl ester known as aspartame (AP).
• AP aspartame
• the new food product of the present invention based on sucrose and intense sweetener may also comprise a complementary support composed of one or more constituents such as gelling agents, texturizers, stabilizers, examples of such constituents are pectins, animal and vegetable proteins, in particular dairy proteins, fibers, carboxymethyl cellulose, cyclodextrins, etc.
• the sweetener product of the present invention containing a complementary support can be prepared in various ways. Said additional support can be added during step b) of mixing under moderate conditions, either with all of the intense sweetener, in the case of the first process above, or with part of the intense sweetener , in the case of the third method above, either alone in the case of the second method above (in the latter case, step b) is added to the method). According to a variant of the methods for preparing the sweetener product of the present invention containing a complementary support, part of the latter can be added at step a1), the rest being added at step b).
• the addition of water mentioned in step a1) of the methods of the invention may consist of an injection of water vapor or a spraying of water or of a granulation solution.
• Said granulation solution can for example be a sucrose syrup or an aqueous solution of a complementary support, for example a gelling solution of pectin.
• REPLACEMENT SHEET in the granulation step a1) of the method of a solution of said additional support REPLACEMENT SHEET in the granulation step a1) of the method of a solution of said additional support.
• Icing sugar that is to say, crystallized sucrose having an average diameter of between 80 and 100 ⁇ m
• a volumetric or gravimetric dosing device for example a screw doser
• the lower part of this granulation chamber communicates with a fluidized bed in which air is blown whose temperature decreases from upstream to downstream, from a temperature> 100 C (hot air) to a temperature of 15 - 20 C (cold air).
• Water vapor is injected into the granulation chamber, substantially at the level of the incorporation of icing sugar, which creates, together with the hot air blown upstream of the fluidized bed, a turbulence which causes the particles to agglomerate.
• sucrose particles having an appropriate granulation (average diameter included between 150 and 500 ⁇ m).
• sucrose particles are then mixed with the intense sweetener in powder form in a "soft" mixer, for example a ribbon or coulter mixer, having a low speed of rotation. The required amount of intense sweetener can be incorporated one or more times.
• a 200-liter ribbon mixer can be used, the rotation speed of which is 30 ⁇ 0 revolutions / not.
• REPLACEMENT SHEET being fixed at 10 min.
• the time for mixing the sieved sucrose particles after leaving the fluidized bed with the intense sweetener will be determined so as to be sufficient to obtain complete incorporation of the intense sweetener into the sucrose particles and a total homogeneity of the product.
• the product of the invention obtained for example according to a process as described above, is not a simple mixture of sucrose and intense sweetener.
• ultrasound sedimentation tests were carried out on a product according to the invention containing 40% by weight of AP and 60% by weight of sucrose. Dosages at different heights did not reveal any significant deviation of the components.
• the new sweetener product of the invention does not contain fines and is therefore easy to handle. It is stable during storage and does not form agglomerates.
• a product according to the invention containing 1.5 g of sucrose and 1 g of AP dissolve in a liter of water at 20 ° C. times faster than 1 g of AP alone.
• the product according to the invention provides only a reduced number of calories, even negligible.
• a product according to the invention containing 60% by weight of sucrose and 40% by weight of AP will have a sweetening power equal to approximately 80 times that of sucrose; in other words, with a sweetening power equal to that of sucrose, this product will only provide a number of calories corresponding to less than 1% of that which would have been provided by sucrose, which is negligible.
• the new sweetener product of the invention can be added to various food products, such as for example drinks, ice creams, dairy products such as yogurts and cottage cheese, confectionery, as well as to food products in the form of powder, etc ...
• the present invention makes it possible to produce a formulation adapted to each specific specific case, by choosing in particular the intense sweetener (s) present (s) and by adjusting their dosage.

Landscapes

• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Biochemistry (AREA)
• Organic Chemistry (AREA)
• Seasonings (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• General Preparation And Processing Of Foods (AREA)
• Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
• Macromonomer-Based Addition Polymer (AREA)
• Dairy Products (AREA)
• Saccharide Compounds (AREA)
• Seeds, Soups, And Other Foods (AREA)

Priority Applications (4)

Applications Claiming Priority (2)

Publications (1)

Family

ID=9368731

Family Applications (1)

Country Status (12)

Cited By (1)

Families Citing this family (2)

Citations (5)

Family Cites Families (1)

• 1988
  • 1988-07-25 FR FR8810004A patent/FR2634355B1/fr not_active Expired - Lifetime
  • 1988-12-23 CA CA000587057A patent/CA1340757C/fr not_active Expired - Fee Related
  • 1988-12-30 AT AT88403366T patent/ATE90114T1/de not_active IP Right Cessation
  • 1988-12-30 ES ES198888403366T patent/ES2040882T3/es not_active Expired - Lifetime
  • 1988-12-30 AU AU29120/89A patent/AU619242B2/en not_active Ceased
  • 1988-12-30 DE DE8888403366T patent/DE3881517T2/de not_active Expired - Fee Related
  • 1988-12-30 JP JP1501053A patent/JPH0614840B2/ja not_active Expired - Lifetime
  • 1988-12-30 EP EP88403366A patent/EP0352393B1/fr not_active Expired - Lifetime
  • 1988-12-30 WO PCT/FR1988/000648 patent/WO1990001070A1/fr active IP Right Grant
• 1990
  • 1990-03-16 FI FI901323A patent/FI100449B/fi not_active IP Right Cessation
  • 1990-03-23 NO NO901367A patent/NO177951C/no not_active IP Right Cessation
  • 1990-03-23 DK DK075990A patent/DK171849B1/da not_active IP Right Cessation

Patent Citations (5)

Also Published As

Similar Documents

Legal Events