WO1995017104A2 - Compositions d'edulcorants particulaires stables - Google Patents

Compositions d'edulcorants particulaires stables Download PDF

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Publication number
WO1995017104A2
WO1995017104A2 PCT/US1994/014053 US9414053W WO9517104A2 WO 1995017104 A2 WO1995017104 A2 WO 1995017104A2 US 9414053 W US9414053 W US 9414053W WO 9517104 A2 WO9517104 A2 WO 9517104A2
Authority
WO
WIPO (PCT)
Prior art keywords
aspartame
mixtures
group
suspension
agent
Prior art date
Application number
PCT/US1994/014053
Other languages
English (en)
Other versions
WO1995017104A3 (fr
Inventor
Joseph Tsau
Nitin Desai
Ronald G. Bray
Ahmed Akashe
Frederich A. Meyer
Franklin Johnson
Original Assignee
The Nutrasweet Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to KR1019950703220A priority Critical patent/KR960700636A/ko
Priority to EP95904264A priority patent/EP0687147A4/fr
Priority to JP7517451A priority patent/JPH08506737A/ja
Priority to AU13020/95A priority patent/AU688837B2/en
Publication of WO1995017104A2 publication Critical patent/WO1995017104A2/fr
Priority to FI953726A priority patent/FI953726A/fi
Priority to NO953077A priority patent/NO953077D0/no
Publication of WO1995017104A3 publication Critical patent/WO1995017104A3/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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

Definitions

  • the present invention relates to the preparation of stabilized particulate high intensity sweeteners for use in dry foods and powdered beverage applications. More specifically, the present invention relates to stable dipeptide-based sweetener compositions that are formulated as stable, free flowing particles for use in the food and beverage industries.
  • Aspartame is a well known dipeptide sweetener manufactured and sold by The NutraSweet Company of Deerfield, Illinois, as NutraSweet Brand sweetener. Additionally, there are some foreign manufacturers of aspartame.
  • the term "aspartame” or “APM” refers to ⁇ -L-aspartyl-L- phenylalanine methyl ester, its' salts and metal complexes as taught in U.S. Patent Nos. 3,492,131 and 3,714,139 to Schlatter. Salts and metal complexes of APM are also disclosed in U.S. Patent Nos. 4,448,716 and 4,439,460 to Tsau et. al., 4,029,701 and 4,031,258 to Berg et. al., all of which are incorporated herein by reference.
  • aspartame powder is sold in bulk to the various food and beverage manufacturers who must then either incorporate the sweetener directly into the final product (food and dry applications) or repackage the sweetener and distribute it to the various bottlers which subsequently mix into the liquid beverage composition.
  • Aspartame in bulk is commercially available as both powder and granulated forms.
  • Aspartame powder per se has low bulk density and good dissolution properties. Yet, due to the very nature of its lower bulk density and small particle size, the powder is readily air-borne and oftentimes may have dusting and flow problems.
  • the granular form has a higher bulk density and possesses good flow properties but does not always instantaneously dissolve. These properties can result in product losses and metering problems, a need for expensive packaging and overall shipping and handling inconveniences.
  • the present invention improves the overall stability and flowability of aspartame during shipping and storage.
  • the dipeptide nature of the compound renders it highly susceptible to degradation by heat and other chemicals through the hydrolysis of the its peptide bonds.
  • Long term storage or the storage of APM powder in areas of high temperatures often results in the loss of much of its sweetness as these conditions tend to bring about the cyclization of the molecule into its diketopiperazine derivative.
  • the powder itself is hard to handle and oftentimes some becomes lost in the environment as "dust".
  • dust In the beverage industry some of the bulk aspartame powder is lost as dust in the air during handling and shipping prior to dissolution of the powder into the beverage solution during manufacture. When one is dealing in tons of aspartame per year, these can be considerable losses if left unchecked and which if reduced will result in major cost reductions.
  • the present invention eliminates this problem.
  • Another advantage of the stabilized APM particulate compositions of the present invention is the dissolution and dispersion of the sweetener in solution as compared with the unprocessed aspartame powder.
  • aspartame powder when mixed with the soft drink liquid has a tendency to float on the surface of the liquid and adhere to the sides of the container in which it is mixed.
  • both the powder and granular forms tend to clump into a sticky mass that is not easily dispersed and dissolved. Since the high tech beverage manufacturing facilities of today require precise metering of the liquid components of the beverage to be made, such clumping is entirely unacceptable. This requires the use of equipment for agitation or stirring to mix the powder into the liquid resulting in additional processing steps and costs of manufacture.
  • flavored dry mixes for example flavored teas, coffees, powdered soft drinks the flavors such as vanilla, citrus and other similar flavors can interact with aspartame resulting in the loss of flavor and sweetness during storage.
  • the aspartame has to be protected with a physical barrier to prevent contact and hence interaction with the flavor.
  • the stability and flow properties of dry aspartame powder can be dramatically enhanced if the aspartame is first added to and suspended in water and combined with a minor amount of a stabilizing flow agent to form an aqueous suspension which is then mixed with an aqueous solution of a coating agent, said mixture being subsequently dried so that the coating agent encapsulates the aspartame/flow agent blend.
  • the suspension is spray dried so as to form a fine, particulate encapsulated product that protects the aspartame from reacting with other flavor and chemical ingredients in dry food and powdered beverage products and enhances the sweeteners flow properties and other physical characteristics.
  • United States Patent No. 4,007,288 to Glicksman et. al. discloses a readily soluble sweetening composition for use in foods and beverages wherein the aspartame is first solubilized with a bulking agent such as dextran or some other hydrolyzed starch material and the solution is then vacuum drum dried to a composite powder of sweetener and bulking agent.
  • United States Patent No. 4,631,195 to Colliopoulos et. al. discloses another attempt at stabilizing aspartame for cooking and baking applications whereby the aspartame is co-dried with polyglucose or polymaltose.
  • the present invention relates to a high intensity sweetener composition and method for its preparation. More specifically, the invention comprises a stabilized dipeptide sweetener that is prepared as an aqueous suspension and mixed with a minor amount of a water soluble flow agent comprising food grade polymers, hydrocoUoids and gums to form a suspension. The suspension is then mixed with a solubilized encapsulation agent comprising maltodextrin, gum arabic, starches and the like, said mixture is then dried so that the maltodextrin or gum coats and encapsulates the aspartame/flow agent composition as a dry particulate powder.
  • the sweetener composition exhibits superior flow and shelf stable properties and particularly lends itself to dry food and powdered beverage applications.
  • the ingredients and parameters that go into the preparation of the aspartame suspension which serves as the starting point in the process of the present claimed invention is more particularly and fully set forth in copending application U.S.S.N. 08/163,163 which is hereby incorporated by reference.
  • the aspartame liquid suspension described therein is a relatively pure aqueous aspartame suspension with an APM concentration of from about 10% to 70% by weight that is physically stable under long term and adverse storage conditions as well as providing greater ease in handling than bulk aspartame crystalline powder.
  • APM concentration concentration of from about 10% to 70% by weight that is physically stable under long term and adverse storage conditions as well as providing greater ease in handling than bulk aspartame crystalline powder.
  • APM suspensions described therein are less viscous, free flowing and are particularly suited for use in the dry, powdered beverage industry.
  • suspension refers to a system whereby very small particles (solid, semi-solid or liquid) are more or less uniformly dispersed in a different liquid or gaseous medium. If the particles are small enough to pass through a filter membrane, the system is colloi al. If the particles are larger than this, they will tend to precipitate and sink since they are heavier than the surrounding solution. Naturally, if they are lighter than the solution however, they will agglomerate and rise to the surface.
  • the suspension which serves as a starting point for the preparation of the sweetener compositions of the present invention is first prepared through the incorporation of a small amount of a water soluble flow agent such as food grade polymers, hydrocoUoids or gums into an aqueous aspartame solution.
  • Suitable flow agents include, but are not limited to sodium carboxymethyl cellulose, algin, gum arable, carrageenan, xanthan gum, guar gum, hydroxypropyl methyl cellulose (HPMC) , methylcellulose, pectin, locust bean gum, sodium alginate, propylene glycol alginate, caramel and mixtures thereof.
  • emulsifier or wetting agent such as polysorbate (polyoxyethylene fatty acid ester) or lecithin may also be incorporated to improve the suspensions' dissolution and stability characteristics.
  • the water soluble food grade polymers, hydrocoUoids, gums and mixtures thereof are incorporated into the aspartame aqueous suspension in amounts of from about 0.001% to about 0.5% by weight of the total weight of the suspension. Levels exceeding 0.5% will continue to reduce the viscosity of the suspension but this is not critical to the practice of the present invention and viscosity is reduced to a less effective degree than the lower levels.
  • aspartame levels of from approximately 10% to about 70% by weight of the total weight of the suspension is achievable.
  • said aspartame is incorporated in amounts of from about 20% to about 55% by weight and most preferably in an amount of from about 20% to about 35% by weight of the entire suspension.
  • hydrocoUoids have been used to increase the viscosity of fluids.
  • the addition of the hydrocolloid turns the foam into fluid, the viscosity decreases, and the APM suspension becomes fluidized thereby becoming more manageable.
  • Microscopy data shows that the APM crystals surround air bubbles in the foam and that the crystals are floating or moving freely in a liquid suspension. Without being bound to any theory, this phenomena may be explained by the fact that APM is a dipeptide with a hydrophobic group in its structure. When this is dissolved in water, the water becomes organized and further addition of the APM crystals creates the foam by the stabilized aspartame.
  • a very hydrophilic polymer like carrageenan or sodium carboxymethyl cellulose (sodium CMC) frees up the water and allows more APM to be added to the system.
  • the aspartame/flow agent suspension is then combined with an aqueous solution of the encapsulation agent or agents.
  • Suitable encapsulating agents are carbohydrates such as the dextrins, gum arable and starches.
  • maltodextrin with a low dextrose equivalent (DE) value of from about 5.0 to about 25.0 is preferred while maltodextrins with a DE value of from about 10.0 to about 15.0 are most preferred.
  • Commercially available maltodextrins that are suitable in the practice of the present invention include the Maltrin ® series of maltodextrins (Grain Processing Corp., Muscatine, Iowa) .
  • Gum arabic and any number of food grade starches will also provide suitable encapsulation functionality. Whereas native starches provide little emulsification properties to spray dried flavors and sweeteners, there is a great deal of improvement when the starch is modified through esterification with a substituted cyclic dicarboxylic acid anhydride.
  • Commercially available modified starches include N-Lok and Capsul, two modified waxy maize starches (National Starch,
  • Hydrolyzed starches also perform well as the encapsulating agent. Suitable commercially available hydrolyzed starches include two lipophilic modified waxy corn starches, Sta-Mist 515 and Mira-Cap (Staley Inc., Decatur, 111.). Mixtures of these agents may also be employed and a commercially available mixture known as ARS is available which is a blend of dextrins, carageenans and dextrose. Another excellent blend is National 46, a combination of dextrin and a hydrolyzed starch. (Grain Processing Corp., Muscatine, Iowa).
  • gums with hydrolyzed starch for example, provides a better product than the hydrolyzed starch alone in many applications as the blend exhibits greater emulsification properties.
  • whatever encapsulation agent/agents is selected depends in part upon what flavor or sweetener is being encapsulated. In the case of the particulate aspartame sweetener, maltodextrin is most preferred.
  • the aqueous aspartame/flow agent suspension preferably comprises a 50% aspartame concentration and is mixed with the encapsulation agent solution thoroughly prior to drying.
  • the amount of encapsulation agent dissolved in solution and mixed with the aspartame/flow agent suspension also depends upon the type of agent used and the application to which the finished encapsulated particulate product is employed. Generally, the specifications listed on the packaging or labeling for each respective encapsulation agent will provide additional guidance in this area.
  • maltodextrin/APM weight ratios of from about 3:7 to 7:3 may be used, and more particularly ratios of 2:3 to 3:2 give best results.
  • maltodextrin/aspartame ratios of 1:99 to about 5:95 respectively, are sufficient to stabilize the aspartame and prevent "balling" or "pilling" of the sweetener composition as is known in the art of blending dry, powdered ice tea and soft drink beverage compositions.
  • aspartame powder is gently mixed with dry ⁇ oods such as powdered coffee, tea etc. in a "V" type blender, the aspartame can segregate and form “pills” or "balls” and is not well distributed in the final product. This phenomenon occurs only in gentle blending operations when more attrition is used. In a ribbon blender, this does not occur.
  • the addition of about 1.0% to 5.0% maltodextrin to the APM liquid suspension and subsequent spray drying of the mixture to a powder yields a product with flow properties that do not cause pill or ball formation in gentle mixing operations. Moreover, aspartame/maltodextrin/gum arabic mixtures in ratios of about 15:9:1 respectively, yield an encapsulated dry aspartame particle that exhibits particularly excellent flow properties.
  • the encapsulated product may conceivably be made by any one of a number of the drying methodologies as is known in the art such as pan drying, spray drying, spheronized particle air flow drying and the like.
  • the APM suspension and coating solutions are mixed together and spray dried using a Niro spray drier or rotary atomizer apparatus.
  • the viscosity of the aqueous suspension should range from about 200- 1500 m.P.a. and preferably, 200-1000 m.P.a. at a shear of 1/100 sec. using a Haake Viscometer, (Haake Buchler Instruments Inc., Saddlebrook, N.J.).
  • the aqueous suspension and the encapsulating agent should be combined in a well mixed solution wherein the solids comprise from about 20% to about 60% of the total mixture. This concentration range produces the optimum viscosity for atomization and efficient encapsulation.
  • the temperature of the blend is also important as it has a direct effect on the viscosity of the feed suspension.
  • the feed solution should be maintained at a temperature of from about 60° to about 100°F and ideally from about 60° to 80°F.
  • the dry, stable, free flowing aspartame particles are particularly useful in powdered beverage compositions which are packaged and sold as a dry powder and subsequently prepared as an aqueous beverage by mixing a pre-determined amount in water. Powdered flavored coffees, teas, cocoa, fruit drinks and powdered dietary beverage formula are particularly improved through the use of this sweetener.
  • a number of aspartame (APM) liquid suspensions at 50% concentration were prepared using the stabilizing flow agents of the present invention comprising the following food polymers, hydrocoUoids and gums in an amount of approximately 0.2% -0.3% by weight of the total weight of the suspension.
  • the flow curves of the suspensions were generated using the Haake Rotoviscometer Model VT500 at 25°C using a MV1 sensor. The viscosity at 54 1 /s is reported below.
  • a combination of polymer flow agents can also be used to make fluid 50% APM suspensions in water as shown below:
  • the rotary atomizer wheel is at about 2000-5000 r.p.m.
  • the mixture is atomized into fine droplets which are dried in the drier by air and the resulting powder consists of spherical particles in which APM is encapsulated by the maltodextrin.
  • the powder is free flowing and is readily dissolved in water.

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  • 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)
  • Tea And Coffee (AREA)
  • Medicinal Preparation (AREA)

Abstract

Un édulcorant encapsulé stabilisé particulièrement utile dans les aliments deshydratés et les boissons en poudre présente d'excellentes caractéristiques de fluidité et de dispersion. On prépare un édulcorant dipeptidique stabilisé sous forme de suspension aqueuse mélangée avec un faible volume d'agent de fluidisation soluble dans l'eau comprenant des polymères pour denrées alimentaires, des hydrocolloïdes et des gommes de manière à former une suspension. Cette suspension est ensuite mélangée avec un agent d'encapsulage dissous comprenant de la maltodextrine, de la gomme arabique, des amidons et des mélanges de ces substances. Ce mélange est séché de sorte que la maltodextrine ou la gomme enrobe et encapsule la composition agent de fluidisation/aspartame en poudre particulaire.
PCT/US1994/014053 1993-12-07 1994-12-07 Compositions d'edulcorants particulaires stables WO1995017104A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
KR1019950703220A KR960700636A (ko) 1993-12-07 1994-12-07 안정한 입자형 감미제 조성물
EP95904264A EP0687147A4 (fr) 1993-12-07 1994-12-07 Compositions d'edulcorants particulaires stables
JP7517451A JPH08506737A (ja) 1993-12-07 1994-12-07 安定な顆粒甘味料組成物
AU13020/95A AU688837B2 (en) 1993-12-07 1994-12-07 Stable particulate sweetener compositions
FI953726A FI953726A (fi) 1993-12-07 1995-08-04 Stabiilit hiukkasmaiset makeuttajakoostumukset
NO953077A NO953077D0 (no) 1993-12-07 1995-08-04 Stabile, partikkelformige sötningsmiddelsammensetninger

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US16316393A 1993-12-07 1993-12-07
US35065894A 1994-12-07 1994-12-07
US08/350,658 1994-12-07
US08/163,163 1994-12-07

Publications (2)

Publication Number Publication Date
WO1995017104A2 true WO1995017104A2 (fr) 1995-06-29
WO1995017104A3 WO1995017104A3 (fr) 1995-09-21

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/014053 WO1995017104A2 (fr) 1993-12-07 1994-12-07 Compositions d'edulcorants particulaires stables

Country Status (7)

Country Link
EP (1) EP0687147A4 (fr)
JP (1) JPH08506737A (fr)
KR (1) KR960700636A (fr)
AU (1) AU688837B2 (fr)
CA (1) CA2154662A1 (fr)
NO (1) NO953077D0 (fr)
WO (1) WO1995017104A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5952019A (en) * 1996-03-14 1999-09-14 Wm. Wrigley Jr. Company Chewing gum containing gum talha
WO2007033067A2 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Procedes et compositions permettant d'ameliorer les sensations en bouche
WO2007081442A2 (fr) * 2005-11-23 2007-07-19 The Coca-Cola Company Compositions d'edulcorants synthetiques a profil temporel et/ou de sapidite ameliore(s), procedes destines a leur formulation, et utilisations correspondantes
CN103561588A (zh) * 2011-05-19 2014-02-05 Cj第一制糖株式会社 防止结块的甜味剂材料组合物和其制备方法
WO2017059508A1 (fr) * 2015-10-07 2017-04-13 Oxiteno S.A. Indústria E Comércio Émulsifiant en poudre
CN115460932A (zh) * 2020-04-30 2022-12-09 弗门尼舍有限公司 风味剂颗粒、其制备方法以及稳定风味剂的用途

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002315521A (ja) * 2001-04-06 2002-10-29 Mcneil Ppc Inc 蜂蜜代替品および流動食品用の多能性食品基剤
KR102468116B1 (ko) * 2020-07-01 2022-11-16 전남대학교산학협력단 양파와 스테비아 잎을 이용한 천연 감미료 분말의 제조 방법

Citations (8)

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US3761288A (en) * 1970-07-16 1973-09-25 Gen Foods Corp Method for making a low calorie sweetening composition
US3962468A (en) * 1974-03-07 1976-06-08 General Foods Corporation Spray-dried L-aspartic acid derivatives
US4001456A (en) * 1970-07-16 1977-01-04 General Foods Corporation Low calorie sweetening composition and method for making same
US4007288A (en) * 1970-07-16 1977-02-08 General Foods Corporation Low calorie sweetening composition and method for making same
US4051268A (en) * 1975-04-21 1977-09-27 The Procter & Gamble Company Dry low calorie beverage crystals
US4059706A (en) * 1974-03-07 1977-11-22 General Foods Corporation Spray-dried L-aspartic acid derivatives
US4139639A (en) * 1977-01-24 1979-02-13 General Foods Corporation Fixation of APM in chewing gum
US4384004A (en) * 1981-06-02 1983-05-17 Warner-Lambert Company Encapsulated APM and method of preparation

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Publication number Priority date Publication date Assignee Title
EP0109771A1 (fr) * 1982-10-25 1984-05-30 General Foods Corporation Agglomération de produits dilués d'aspartame avec dextrines

Patent Citations (9)

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Publication number Priority date Publication date Assignee Title
US3761288A (en) * 1970-07-16 1973-09-25 Gen Foods Corp Method for making a low calorie sweetening composition
US4001456A (en) * 1970-07-16 1977-01-04 General Foods Corporation Low calorie sweetening composition and method for making same
US4007288A (en) * 1970-07-16 1977-02-08 General Foods Corporation Low calorie sweetening composition and method for making same
US3962468A (en) * 1974-03-07 1976-06-08 General Foods Corporation Spray-dried L-aspartic acid derivatives
US4059706A (en) * 1974-03-07 1977-11-22 General Foods Corporation Spray-dried L-aspartic acid derivatives
US4051268A (en) * 1975-04-21 1977-09-27 The Procter & Gamble Company Dry low calorie beverage crystals
US4139639A (en) * 1977-01-24 1979-02-13 General Foods Corporation Fixation of APM in chewing gum
US4384004A (en) * 1981-06-02 1983-05-17 Warner-Lambert Company Encapsulated APM and method of preparation
US4384004B1 (fr) * 1981-06-02 1993-06-22 Warner Lambert Co

Non-Patent Citations (1)

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Title
See also references of EP0687147A1 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5952019A (en) * 1996-03-14 1999-09-14 Wm. Wrigley Jr. Company Chewing gum containing gum talha
WO2007033067A2 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Procedes et compositions permettant d'ameliorer les sensations en bouche
WO2007033067A3 (fr) * 2005-09-13 2007-06-21 Mcneil Nutritionals Llc Procedes et compositions permettant d'ameliorer les sensations en bouche
WO2007081442A2 (fr) * 2005-11-23 2007-07-19 The Coca-Cola Company Compositions d'edulcorants synthetiques a profil temporel et/ou de sapidite ameliore(s), procedes destines a leur formulation, et utilisations correspondantes
WO2007081442A3 (fr) * 2005-11-23 2008-05-08 Coca Cola Co Compositions d'edulcorants synthetiques a profil temporel et/ou de sapidite ameliore(s), procedes destines a leur formulation, et utilisations correspondantes
CN103561588A (zh) * 2011-05-19 2014-02-05 Cj第一制糖株式会社 防止结块的甜味剂材料组合物和其制备方法
EP2710900A2 (fr) * 2011-05-19 2014-03-26 CJ CheilJedang Corporation Edulcorant à agglomération évitable, composition d'édulcorant dans laquelle l'agglomération est évitée et son procédé de préparation
EP2710900A4 (fr) * 2011-05-19 2014-11-12 Cj Cheiljedang Corp Edulcorant à agglomération évitable, composition d'édulcorant dans laquelle l'agglomération est évitée et son procédé de préparation
WO2017059508A1 (fr) * 2015-10-07 2017-04-13 Oxiteno S.A. Indústria E Comércio Émulsifiant en poudre
CN115460932A (zh) * 2020-04-30 2022-12-09 弗门尼舍有限公司 风味剂颗粒、其制备方法以及稳定风味剂的用途

Also Published As

Publication number Publication date
AU688837B2 (en) 1998-03-19
NO953077L (no) 1995-08-04
WO1995017104A3 (fr) 1995-09-21
CA2154662A1 (fr) 1995-06-29
NO953077D0 (no) 1995-08-04
AU1302095A (en) 1995-07-10
EP0687147A4 (fr) 1996-02-28
KR960700636A (ko) 1996-02-24
EP0687147A1 (fr) 1995-12-20
JPH08506737A (ja) 1996-07-23

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