Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives

Definitions

• the present invention relates to a method for increasing the sweetness and improving the taste of a mixture of high-intensity sweeteners by adding an oligosaccharide.
• EP-A 646 326 describes a sweetener combination which contains an oligosaccharide in solid or powdered form which is coated with a sweetener.
• the object of this invention is to provide a solid sweetener mixture with oligosaccharides, in which there is no sticking or clumping of the oligosaccharide particles.
• Another object mentioned is to provide a sweetener mixture with improved flow behavior and sweetening power.
• the synergism that can be derived from the examples and tables is only slight.
• Example 2 of this document relates to an effervescent tablet which contains, in addition to inulin, inter alia also acesulfame and aspartame and which, when dissolved in water, gives a soft drink. Information about the sweetness of Mixtures of sweeteners and inulin cannot be found in the document.
• sweetener mixtures which have a taste and mouthfeel as similar as possible to a sucrose solution and which achieve this effect with the lowest possible concentrations of sweetener.
• mixtures of at least two high-intensity sweeteners and an oligosaccharide have a sweetness enhancement which far exceeds the expectations of a person skilled in the art and comes very close to the taste and mouthfeel of sucrose.
• the present invention thus relates to a process for increasing the sweetness and for improving the taste of a mixture of high-intensity sweeteners, characterized in that an oligosaccharide is added to the mixture.
• Oligosaccharides in the sense of the present invention are in particular water-soluble, generally, but not necessarily, non-digestible oligosaccharides, which consist of at least two monosaccharide building blocks. Upwards, the number of monosaccharide building blocks from which a sophisticated oligosaccharide can consist is largely open and is determined in particular by the water solubility normally required. As a rule, oligosaccharides have 2 to 60 monosaccharide building blocks.
• Monosaccharides from which the claimed oligosaccharides can consist are generally hexoses, which can be present as furanosides or pyranosides.
• Examples of monosaccharides are glucose, galactose and fructose.
• Preferred oligosaccharides are, in particular, inulins, oligofructoses, galactooligosaccharides, isomaltooligosaccharides, lactosucrose, maltose, glycosyl sucrose, maltotetraose and trehalose.
• Inulin acts as an energy reserve in numerous fruits and plants. Inulin is manufactured industrially from chicory in Europe. The naturally occurring inulin molecules are extracted from the root of the chicory, cleaned and dried. Inulin contains oligofructose, which is to a certain extent a fraction of the inulin with a low degree of polymerization (approximately from 2 to 9). It is obtained from inulin by hydrolysis. Inulin and oligofructose are recognized in Europe as food ingredients.
• Galactooligosaccharides are also carbohydrates, chemically considered a mixture of poly and oligosaccharides. The degree of polymerization is between 1 and 7 molecules. Galactooligosaccharides are manufactured industrially from lactose by enzymatic hydrolysis.
• Isomaltooligosaccharides are produced by enzymatic hydrolysis from high-strength starch hydrolyzates.
• Lactosucrose is produced with the help of the enzyme fructofuranosydase from lactose, which is contained in milk, and sucrose from cane sugar.
• Maltose and trehalose are both disaccharides that consist of two molecules of glucose, but differ in the way the two glucose components are linked. Maltose is similar to sucrose in terms of digestibility, calorific value and cariogenicity.
• Glycosyl sucrose is made from a mixture of sucrose and starch hydrolyzates by the enzyme transferase. It has the same sweetness profile and calorific calorific value as sucrose, but is significantly less sweet.
• Maltotetraose is a tetrasaccharide made up of four molecules of glucose.
• the oligosaccharides can be used alone or in mixtures with one another by the process according to the invention.
• Mixtures of these high-intensity sweeteners can consist of two or more individual components, the respective mixing ratios being in principle not critical.
• suitable mixing ratios are, for example, between 95: 5 and 5:95, in particular between 70:30 and 30:70, in the case of an acesulfame-K aspartame mixture, preferably 50:50.
• the best sweetening enhancement is usually achieved in combination with oligosaccharides if each sweetener in the sweetener mixture contributes approximately the same sweetness intensity to the sweetener mixture.
• Suitable mixtures of two are, for example, acesulfame-K / cyclamate, acesulfame-K / saccharin, aspartame / cyclamate, aspartame / saccharin, cyclamate / saccharin, acesulfame-K / alitame, aspartame / alitame, aspartame / sucralose, cyclamate / sucralose, cyclamate / alcamate
• saccharin / sucralose saccharin / alitam, alitam / sucralose and acesulfame-K / sucralose.
• a mixture of acesulfame-K and aspartame is preferred.
• the oligosaccharides can be added to the sweetener mixture in different concentrations, which primarily depend on the particular application.
• the mixtures of high-intensity sweeteners can also contain flavor-modifying substances such as Neohesperidin DC (NHDC), thaumatin or rhamnose can be added.
• NHDC Neohesperidin DC
• thaumatin thaumatin
• rhamnose can be added.
• the additional quantity can fluctuate within wide limits and depends primarily on the intended use.
• the oligosaccharides are admixed to the high-intensity sweeteners by methods known per se, for example by mixing the components in suitable mixers or granulators or in Fluid bed apparatus. Dissolving in water together is also possible.
• the sweetness gain which is created by such a combination with ASK and APM in equal parts, is thus 40%.
• this already known sweetness enhancement was taken into account by including it in the tests: Because, as stated above, it is known that 90 mg / kg ASK and 90 mg / kg APM have the same sweetness as a 4.9% sucrose solution, the determined sweetness of the respective oligosaccharide was simply added mathematically. The result of this calculation is the theoretical sweetening power that the respective acesulfame-K / aspartame / oligosaccharide mixture should have.
• sucrose a 10% aqueous solution of inulin is 0.1 times as sweet as sucrose.
• the mixture of 90 mg / kg acesulfame-K and 90 mg / kg aspartame is as sweet as a 4.9% sucrose solution or the acesulfame-K / aspartame mixture is 0.49 times as sweet as sucrose. If you add both sweeteners, i.e. 0.37 of lactosucrose + 0.49 of acesulfame-K / aspartame, you get a theoretical sweetness of 0.86 of the sweetness of sucrose or a sweetness that corresponds to an 8.6% sucrose Solution corresponds.
• the method according to the invention for enhancing the sweetness and for improving the taste can thus be used in the production of a wide variety of foods.
• baked goods such as sponge cakes, sweets, such as gummy bears, Hard caramels and chocolate, but in particular also beverages, such as lemonades, fruit juice drinks, showers and fruit juices, and liquid and semi-liquid milk products, such as yoghurt, drinking yoghurt, sour or buttermilk, as well as spreads and all types of ice cream.
• the method according to the invention can also be used in the production of pet and farm animal feed and medicament formulations.
• Example 1 A repetition of Example 1 with further oligosaccharides, but also with acesulfame-K and aspartame and in the same weight ratios gave the following results:
• sucrose ad 100% by weight made up with water.
• a drinking yogurt was as follows
• a drinking yogurt was as follows
• a drinking yoghurt of the following composition was used as a comparative example (standard): 30% whey by weight
• sucrose ad 100% by weight filled with natural yoghurt (fat content: 1.5%).
• an orange juice drink was as follows
• sucrose ad 100% by weight made up with water.
• An orange fruit juice drink of the following composition was produced: 10% by weight of orange juice concentrate, 4.5% by weight of maltose 0.0050% by weight acesulfame-K
• an orange juice drink was as follows
• sucrose ad 100% by weight made up with water.
• an orange juice drink was as follows
• sucrose ad 100 wt .-% made up with water 6.5 wt .-% sucrose ad 100 wt .-% made up with water.

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)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)

Priority Applications (11)

Applications Claiming Priority (4)

Publications (2)

Family

ID=26032528

Family Applications (1)

Country Status (19)

Cited By (4)

Families Citing this family (53)

Family Cites Families (5)

• 1997
  • 1997-12-03 DK DK97952865T patent/DK0946111T3/da active
  • 1997-12-03 WO PCT/EP1997/006756 patent/WO1998027831A2/de not_active Ceased
  • 1997-12-03 RU RU99115779/13A patent/RU2216209C2/ru not_active IP Right Cessation
  • 1997-12-03 DE DE59711346T patent/DE59711346D1/de not_active Expired - Fee Related
  • 1997-12-03 ES ES97952865T patent/ES2212816T3/es not_active Expired - Lifetime
  • 1997-12-03 TR TR1999/01368T patent/TR199901368T2/xx unknown
  • 1997-12-03 EP EP97952865A patent/EP0946111B1/de not_active Expired - Lifetime
  • 1997-12-03 AT AT97952865T patent/ATE260048T1/de not_active IP Right Cessation
  • 1997-12-03 CA CA002273241A patent/CA2273241A1/en not_active Abandoned
  • 1997-12-03 JP JP52829298A patent/JP2001507222A/ja not_active Ceased
  • 1997-12-03 US US09/331,270 patent/US20020025366A1/en not_active Abandoned
  • 1997-12-03 HU HU0000393A patent/HUP0000393A3/hu unknown
  • 1997-12-03 CN CN97180813A patent/CN1099250C/zh not_active Expired - Fee Related
  • 1997-12-03 NZ NZ336326A patent/NZ336326A/en unknown
  • 1997-12-03 PL PL97334015A patent/PL334015A1/xx unknown
  • 1997-12-03 BR BR9714426-6A patent/BR9714426A/pt not_active IP Right Cessation
  • 1997-12-03 AU AU56590/98A patent/AU724947B2/en not_active Ceased
  • 1997-12-18 AR ARP970105992A patent/AR010367A1/es unknown
• 1999
  • 1999-06-08 NO NO992782A patent/NO992782D0/no not_active Application Discontinuation
• 2002
  • 2002-12-04 US US10/309,671 patent/US20030077369A1/en not_active Abandoned

Also Published As

Similar Documents

Legal Events