WO2000056176A1 - EDIBLE GELS SWEETENED WITH N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER - Google Patents

EDIBLE GELS SWEETENED WITH N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER Download PDF

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Publication number
WO2000056176A1
WO2000056176A1 PCT/US2000/007740 US0007740W WO0056176A1 WO 2000056176 A1 WO2000056176 A1 WO 2000056176A1 US 0007740 W US0007740 W US 0007740W WO 0056176 A1 WO0056176 A1 WO 0056176A1
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Prior art keywords
edible gel
amount
edible
phenylalanine
weight percent
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PCT/US2000/007740
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French (fr)
Inventor
Subbarao V. Ponakala
Gale C. Walters
Steve Schroeder
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The Nutrasweet Company
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Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to AU39142/00A priority Critical patent/AU3914200A/en
Publication of WO2000056176A1 publication Critical patent/WO2000056176A1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/152Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/152Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/31Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272Gellan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281Proteins, e.g. gelatin or collagen
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L9/00Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10Puddings; Dry powder puddings
    • A23L9/12Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Definitions

  • This invention relates to the use of N-[N-(3,3- dimethylbuty1) -L- -asparty1 ] -L-phenylalanine 1- methyl ester in edible gel products.
  • Edible gel products such as gelatin desserts, puddings and ready-to-eat desserts have a universal appeal among consumers due to their sweet taste.
  • Edible gel products in the marketplace are typically sweetened with sucrose, saccharin or a sweetening blend consisting of aspartame and acesulfame-K. Due to the high amount of calories produced by sucrose in edible gel products, alternative sweeteners have long been sought in order to reduce the amount of calories in the product and to provide a product suitable for diabetics. High-intensity sweeteners such as saccharin, aspartame and acesulfame-K provide a means of lowering the amount of calories in many edible gel products, but are associated with additional disadvantages.
  • aspartame and acesulfame-K generally are more costly than sucrose.
  • Objectionable attributes such as bitter, metallic or diet-like aftertastes are also oftentimes associated with the use of saccharin, aspartame or acesulfame-K.
  • saccharin, aspartame, acesulfame-K or sweetener blends of aspartame and acesulfame-K provide less calories than sucrose
  • edible gel products formulated with these sweeteners may still have limitations with respect to taste, texture, cost and overall functionality.
  • N-[N- (3 , 3-dimethylbutyl) -L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester hereinafter "neotame”
  • non-[N- (3 , 3-dimethylbutyl) -L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester hereinafter "neotame”
  • U.S. Patent No. 5,348,756 describes the use of adipic/malic acid blends to increase the pH of a gelatin dessert and thus allow less gelatin ingredient to be used without sacrifice of gel strength or texture. This reference does not disclose a method for reducing the total amount of acid in the edible gel product to achieve the same ingredient-sparing benefit. Since food acids are required to maintain a desired level of tartness of the edible gel product, a method for reducing the acid component of the edible gel product as a means of sparing the overall amount of gelling agent, and therefore cost, is not easy to achieve.
  • Neotame is an extremely potent sweetening agent, as disclosed in U.S. Patent No. 5,480,668, the complete disclosure of which is incorporated by reference herein. Its sweetening potency, on a weight basis, is reported to be thirty to forty times that of aspartame and about 6,000 to about 8,000 times that of sucrose.
  • Neotame has a clean sweet taste similar to that of sucrose and therefore functions as an alternative sweetener for edible gel products that are traditionally sweetened with either sucrose or high- intensity sweeteners. Due to its high sweetening potency, only small amounts of neotame are needed to simulate the same level of sweetness provided by sucrose or other natural or high-intensity sweeteners. Neotame' s potency allows for its use in edible gel products without significant contribution of calories, while avoiding bitter, metallic or diet-like aftertastes found in saccharin, aspartame, acesulfame- K or their sweetening blends. In addition to its sweetening properties in edible gel products, neotame provides an unexpected means for reducing the amount of gelling agent, food acid, salt, flavor additive and fat in edible gel products.
  • This invention is directed to edible gel mixes comprising a gelling agent and neotame in an amount effective to sweeten edible gels prepared from the edible gel mixes.
  • This invention is also directed to edible gels comprising an admixture of a gelling agent, a liquid and neotame in an amount effective to sweeten the edible gels.
  • the edible gels of this invention may be either water based gels, dairy fluid based gels, or dairy analogue fluid based gels.
  • the edible gel mixes and edible gels of this invention may also include natural or other high intensity sweeteners.
  • This invention is further directed to edible gels and gel mixes comprising neotame in an amount sufficient to provide ingredient-sparing formulations, wherein the amount of ingredients such as food acids, salt, flavor additives, gelling agents or fat are reduced without loss of a desired attribute.
  • this invention is directed to a method for preparing the edible gel mixes and edible gels of this invention by incorporating neotame into the edible gel mixes and edible gels in an amount effective to sweeten the edible gel mixes and edible gels.
  • This invention is also directed to a method for preparing edible gel mixes and edible gels by incorporating neotame in an amount sufficient to reduce the amount of food acid, salt, flavor additive, gelling agent or fat without loss of a desired attribute.
  • the edible gel mixes and edible gels of this invention are sweetened with neotame or are comprised with an amount of neotame sufficient to reduce the amount of food acid, salt, flavor additive, gelling agent or fat without loss of desired attributes.
  • An effective amount of neotame necessary to sweeten the edible gel mixes and edible gels of this invention is that amount necessary to provide a desired sweetness sensation in the mouth either alone or in combination with natural or other high intensity sweeteners.
  • the gel mixes of this invention are generally powdered or granular solids to which water, a dairy fluid, a dairy analogue fluid and/or juice may be added to form an edible gel. Consequently, the edible gels of this invention may be either water based gels, juice based gels, dairy fluid based gels, or dairy analogue fluid based gels.
  • Dairy fluids which may be used in the edible gels of this invention include, for example, milk, cultured milk, cream, fluid whey, and mixtures thereof.
  • Dairy analogue fluids that may be used in the edible gels of this invention include, for example, soy milk and non-dairy coffee whitener.
  • the edible gel mixes and edible gels of the present invention may be prepared using a very small amount of neotame.
  • neotame as a sweetener in edible gel mixes and edible gels provides a number of other economic and formulation-related advantages.
  • Several such advantages stem from the fact that edible gel mixes and edible gels sweetened with neotame may contain less food acid, less salt, less flavor additives and less fat than gel mixes and gels sweetened with other natural or high- intensity sweeteners.
  • neotame in edible gel mixes and edible gels is that less food acid (e.g., about 15 to 20 percent less, up to about 32 percent less) can be used than gel mixes or gels sweetened with other high-intensity or natural sweeteners, without loss of taste perception, e.g. tartness or sourness provided by the food acid.
  • An amount of neotame sufficient to reduce an amount of food acid in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of food acid without loss of a desired taste perception either alone or in combination with natural or other high intensity sweeteners.
  • the amount of neotame used will of course vary depending upon the overall desired sweetness. The use of less food acid in and of itself provides economic benefits.
  • the reduction of food acid in turn provides additional economic benefits.
  • One benefit of acid reduction is that edible gels prepared with neotame may have a greater shelf-life than "ready to eat" edible gels sweetened with aspartame or aspartame blends. Accordingly, neotame may also be added to aspartame or aspartame blends to improve shelf life.
  • the reduction of acid further provides a decrease in the amount of gelling agent required for desired gel strength and texture.
  • neotame in edible gel mixes and edible gels allows for a reduction of food acid by as much as 32% based upon the weight of the gel product.
  • the reduction of such food acids as citric acid, fumaric acid, adipic acid, lactic or malic acid in turn allows for up to 5% by weight less gelling agent to be used without a noticeable taste or textural difference, where the gelling agent is pH-sensitive, such as gelatin or alginate.
  • An amount of neotame sufficient to reduce an amount of gelling agent in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of gelling agent without loss of desired gel strength, either alone or in combination with natural or other high intensity sweeteners.
  • the reduction of food acid allows for either a reduced amount of gelatin to be added, or allows for the use of a lower bloom strength.
  • the bloom strength of gelatin ranges from 150 to about 300 bloom strength, with higher bloom strengths providing greater gel strength but at higher cost. Conversely, reducing the bloom strength of gelatin results in cost savings.
  • the method of adding neotame to thereby reduce the amount of gelatin or to reduce the bloom strength of gelatin provides cost-savings benefits in manufacturing.
  • the use of neotame may reduce the quantity of gelatin by as much as 5% without loss of gel strength, or alternatively, may reduce bloom strength without loss of gel strength.
  • the addition of neotame allows reduction of both the quantity of gelatin and the bloom strength to provide maximum cost savings.
  • neotame as a sweetener, either as a sole sweetener or as an additional sweetener, in edible gel mixes and edible gels also allows the use of less salt and less flavoring than gel mixes or gels sweetened with less potent sweeteners without loss of the attributes provided by the salt or flavor additives.
  • An amount of neotame sufficient to reduce an amount of salt or flavor additives in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of salt or flavor additive without loss of desired salt or flavor taste attributes, either alone or in combination with natural or other high intensity sweeteners.
  • dairy fluid based edible gels sweetened with neotame having about 40% by weight less salt and about 20% by weight less vanilla flavor than similar edible gels sweetened with sucrose or other high intensity sweeteners have been found to have comparable salt and flavor taste attributes associated with the higher salt and vanilla gels.
  • neotame may serve as a flavor modifier in the edible gel mixes and edible gels of this invention.
  • the use of neotame as a flavor modifier is described in U.S. Provisional Application No. 60/112,948, filed December 18, 1998, the disclosure of which is incorporated by reference herein.
  • neotame as a sweetener, when used either as a sole sweetener or as an additional sweetener, in edible gel mixes and edible gels is that the amount of fat, if present, can be reduced by as much as 50% based upon the weight of the gel product.
  • An amount of neotame sufficient to reduce an amount of fat in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce fat without loss of a desired sensory attribute either alone or in combination with natural or other high intensity sweeteners.
  • neotame can function as a fat emulsifer which allows a smaller quantity of fat to achieve the same sensory attributes, e.g., taste perception and mouthfeel, as a greater amount of fat.
  • a 50% reduced fat chocolate pudding prepared with neotame has improved sensory attributes compared to a full-fat chocolate pudding sweetened with neotame.
  • Reduced fat versions of gel products sweetened with neotame do not have any loss in sensory taste perception or mouthfeel, and in fact have improved sensory attributes compared to full-fat gel products sweetened with neotame.
  • This property is unique to neotame and does not extend to the reduced-fat edible gel products prepared with other high intensity sweeteners, e.g. aspartame, acesulfame K or sucralose, which suffer when compared to their full-fat counterparts.
  • high intensity sweeteners e.g. aspartame, acesulfame K or sucralose
  • the pH of the edible gels of this invention may be between about 2 and about 7 , depending upon the particular type of gel.
  • the pH of water based edible gels preferably is between about 2 and about 5, more preferably between about 3.5 and 4.5.
  • the pH of dairy fluid based edible gels preferably is between about 4.5 and about 7 , more preferably between about 5 and about 6.
  • the amount of neotame in the edible gel mixes generally ranges from about 0.01% to about 1.0%, preferably from about 0.02% to about 0.2%, and more preferably from about 0.06% to about 0.12%, based upon the weight of the edible gel mix.
  • the amount of neotame of this invention generally is from about 0.0002% to about 0.050%, preferably from about 0.0005% to about 0.005%, and more preferably from about 0.0015% to about 0.003%, based upon the weight of the edible gel.
  • the amount of neotame can be added in the range of about 0.0001% to about .020%, preferably in the range of 0.0005% to about 0.010%, and most preferably in the range of about 0.001% to about
  • neotame in the edible gel mixes and edible gels of this invention may depend upon the fluid base used. And, of course, lesser amounts of neotame may be used when an additional sweetener is present.
  • neotame Any form of neotame may be used in the edible gel mixes and edible gels of this invention.
  • salts and metal complexes of N-[N-(3,3- dimethylbuty1) -L- -asparty1] -L-phenylalanine 1- ethyl ester may be used, such as disclosed in U.S. Patent Application No. 09/146,963, U.S. Patent
  • N- [N- (3 , 3-dimethylbutyl) -L- ⁇ - aspartyl]-L-phenylalanine 1-methyl ester that may be useful in this invention include cyclodextrin/N-[N- (3,3-dimethylbuty1) -L- ⁇ -asparty1] -L-phenylalanine 1- methyl ester complexes such as disclosed in PCT Publication No. US99/21471, filed September 17,
  • Also useful in the cereal products of this invention are agglomerated forms of N-[N-(3,3- di ethylbuty1) -L- ⁇ -asparty1] -L-phenylalanine 1- methyl ester, such as disclosed in U.S. Patent Application No. 09/252,072, filed February 18, 1999, the disclosure of which is incorporated by reference herein.
  • neotame are non-limiting, and may further include, for example, neotame modified by granulation or produced by processes resulting in different crystal forms.
  • the edible gel mixes and edible gels of this invention may be prepared using ingredients and techniques well known to those skilled in the art. For example, it is common to prepare edible gel mixes and edible gels having, in addition to a gelling agent, a sweetener, a food acid, a salt of the acid, a buffering system, one or more flavor additives, one or more color additives, and a bulking agent. Other components commonly used in gel formation also may be used. For example, sequestrants (e.g. , EDTA) may be used to control the rate of gel formation, and cross-linking agents
  • Edible gels may be prepared by forming a gel of the aforementioned ingredients in an appropriate amount of a liquid such as, for example, water, dairy fluids (e.g., milk), dairy analogue fluids (e.g., soy milk) , juice or mixtures thereof.
  • dairy fluids e.g., milk
  • dairy analogue fluids e.g., soy milk
  • Gel formation may be dependent upon a variety of factors including, for example, calcium ion concentration, brix concentration, protein content, temperature, pH and time. Those skilled in the art of gel formation will readily appreciate the appropriate conditions for gel formation.
  • Methods of making edible gels are disclosed in U.S. Patent No. 5,389,393, U.S. Patent No. 5,385,747, U.S. Patent No. 5,348,756, U.S. Patent No. 5,328,711, U.S. Patent No. 4,574,091, U.S. Patent No. 4,307,124, U.S. Patent No. 4,276,320, U.S. Patent No. 4,272,557, U.S. Patent No. 4,251,562, U.S.
  • Gelling agents that may be used in the edible gel mixes and edible gels of this invention include gelatin, algin (alginate) , carageenan, gellan gum, pectins, konjac, agar, locust bean gum, food acids, rennet, starch and mixtures thereof.
  • some of the edible gels may be formed by exposure to heat.
  • a preferred gelling agent is gelatin.
  • a preferred gelling agent is corn starch.
  • Sweeteners that may be employed in combination with neotame include, without limitation, aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose (liquid and granulated) , high fructose corn syrup, crystalline fructose, high conversion corn syrup, glucose (dextrose) , polyol sugar alcohols, invert sugar and mixtures thereof.
  • Other ingredients such as the bulking agents used to replace the bulk and functions of sugar can provide added sweetness in and of themselves. For example, compared to sucrose, raftilose is approximately 30% as sweet, isomalt is approximately 50% as sweet, and sorbitol is approximately 60% as sweet.
  • raftilose, isomalt and sorbitol include, for example, polydextrose and maltodextrin. Mixtures of the aforementioned bulking agents also may be used.
  • Water based gels often include one or more food acids.
  • Food acids that may be used in the present invention include those that provide the edible gels of this invention with an appropriate pH, for example, citric acid, adipic acid, fumaric acid, lactic acid, malic acid and mixtures thereof.
  • the acid is citric acid or an adipic/fumaric acid blend.
  • a salt of the particular acid chosen in the edible gel mixes and edible gels of the invention Preferably, the salt is the sodium salt of the acid chosen.
  • the combination of a food acid and its salt provides the edible gels of this invention with a buffer.
  • the amount of gelling agent in the edible gel mixes of this invention may vary considerably, depending upon a variety of factors, including the particular gelling agent and fluid base used.
  • the amount of gelling agent in the edible gel mixes of this invention is between about 0.5% and about 80%, based upon the weight of the edible gel mix.
  • the amount of gelatin in the edible gel mix preferably is between about 25% and about 80%, more preferably between about 38% and about 50%, based upon the weight of the edible gel mix.
  • the amount of gelling agent in the edible gels of this invention may vary considerably.
  • the amount of gelling agent in the edible gels of this invention is between about 0.05% and about 10% based upon the weight of the edible gel.
  • the amount of gelatin in the edible gel preferably is between about 0.8% and about 4%, more preferably between about 1.2% and about 1.6%, based upon the weight of the edible gel.
  • the gelling agent in the above edible gel mixes or edible gels may vary depending upon how much neotame is added.
  • the gelling agent is gelatin
  • addition of neotame may permit either a reduction of amount of the gelatin or the use of a lower bloom strength to be used, thus providing substantial cost savings.
  • Table 1 provides a formulation for an edible gel that is prepared according to the present invention.
  • an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dry blend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; and (4) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets.
  • the formulation of Table 1 contains 18% less citric acid than is used in comparable edible gels sweetened with sucrose or other high-intensity sweeteners. TABLE 1. Formulation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame
  • Table 2 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 1.
  • the formulation of Table 2 contains 18% less citric acid than is used in comparable edible gels sweetened only with sucrose.
  • Table 3 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 1.
  • Table 4 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 1.
  • Table 5 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 1.
  • TABLE 5 Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and sodium cyclamate
  • Table 6 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the water to the dry ingredients while stirring; (3) continue stirring until all ingredients have dissolved, then stir the mixture for an additional minute; (4) discontinue stirring and allow the gel to set at room temperature. TABLE 6. Formulation of a Sodium Alginate in
  • Table 7 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat water to about 140°F to about 160°F and add to a 2 quart bowl; (3) add the dry blend gradually to the water while whisking; (4) pour into container and refrigerate, or leave gel to set at at room temperature.
  • the formulation has 30% less adipic acid when compared to formulas using all sucrose or sucrose blended with other high intensity sweetener compositions. TABLE 7. Formulation of a Sodium Alginate in
  • Table 8 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat the water to boiling, then add the dryblend to the hot water while stirring; (3) stir the mixture until all the ingredients have dissolved; and (4) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets.
  • Table 9 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 8.
  • Table 10 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the dryblend to the milk while stirring; (3) heat the mixture to boiling while stirring; and (4) discontinue stirring and refrigerate.
  • the formulation of Table 8 has 40% less salt and 20% less vanilla flavor than is used in comparable edible gels sweetened with only sucrose.
  • Table 11 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by applying the process described in Example 10.
  • the formulation of Table 11 has 40% less salt and substitutes a reduced amount of vanillin for vanilla powder. The flavor nonetheless maintains the same or similar vanilla taste.
  • Table 12 provides a formulation for an edible gel that is prepared according to the present invention.
  • the edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the milk to the dryblend and blend on lowest speed; (3) increase speed to high and whip for 4 minutes; and (4) refrigerate in covered containers.
  • the final product had the consistency of a mousse dessert.
  • Table A provides a formulation for an edible gel that is prepared according to the present invention.
  • an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; (4) measure pH before gel sets; and (5) stir the mixture an additional 30 seconds, then place in a refrigerator until the gel sets.
  • the formulation of Table A provides a pH 4.15.
  • Table B provides a formulation for an edible gel that is prepared according to the present invention. Using the formulation of Table B, an edible gel is prepared by applying the process described in Comparative Example A. The formulation of Table B provides a pH 4.1.
  • Table 13 provides a formulation for an edible gel that is prepared according to the present invention.
  • an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dry blend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; (4) measure pH before gel sets; and (5) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets.
  • the formulation of Table 13 provides a pH 4.28, the same level of tartness, and the same gel strength as the formulation in Table A.
  • Table 14 provides a formulation for a full-fat chocolate pudding comprising an edible gel that is prepared according to the present invention.
  • a full-fat chocolate pudding comprising an edible gel is prepared by the following procedure: (1) whisk the milk, cream, eggs, starch, cocoa and salt in a pot suitable for stove top cooking; (2) bring ingredients to a boil while whisking constantly; (3) reduce heat and cook an additional 1 - 2 minutes; (4) remove from heat and add neotame and vanilla and whisk until smooth; (5) pour into bowls and refrigerate until the pudding sets. TABLE 14. Formulation of a Full-Fat
  • Table 15 provides a formulation for a chocolate pudding comprising an edible gel that is prepared according to the present invention.
  • a chocolate pudding with 50% reduced fat comprising an edible gel is prepared by applying the process described in Example 14.
  • the 50% fat-reduced formulation of Table 15 was preferred to the full-fat version sweetened with neotame in Table 14.
  • the 50% fat- reduced versions of the puddings sweetened by aspartame/acesulfame-K or sucralose were less rich and flavorful than either their full-fat counterparts.
  • the 50% fat-reduced puddings sweetened with neotame were preferred over any other 50% fat-reduced puddings, including those sweetened with sucrose.

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Abstract

The present invention provides edible gel mixes comprising N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten edible gels prepared from the edible gel mixes. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester may also be added in an amount sufficient to reduce the amount of food acid, gelling agent or fat in an edible gel or gel mix composition. The present invention also provides edible gels comprising N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten the edible gels. The edible gel mixes and edible gels of this invention may also include natural or other high intensity sweeteners. This invention further provides a method for preparing the edible gel mixes and edible gels of this invention by incorporating N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester into the edible gel mixes and edible gels in an amount effective to sweeten the edible gel mixes and edible gels. In addition, this invention also provides methods for adding N-[N-3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester into the edible gel mixes and edible gels to reduce the amount of food acid, gelling agent or fat without any accompanying loss of attributes.

Description

TITLE
EDIBLE GELS SWEETENED WITH N- [N- (3 , 3-DIMETHYLBUTYL) -L-α-ASPARTYL] -L- PHENYLALANINE 1-METHYL ESTER
BACKGROUND OF THE INVENTION
Field of the Invention
This invention relates to the use of N-[N-(3,3- dimethylbuty1) -L- -asparty1 ] -L-phenylalanine 1- methyl ester in edible gel products.
Related Background Art
Edible gel products such as gelatin desserts, puddings and ready-to-eat desserts have a universal appeal among consumers due to their sweet taste. Edible gel products in the marketplace are typically sweetened with sucrose, saccharin or a sweetening blend consisting of aspartame and acesulfame-K. Due to the high amount of calories produced by sucrose in edible gel products, alternative sweeteners have long been sought in order to reduce the amount of calories in the product and to provide a product suitable for diabetics. High-intensity sweeteners such as saccharin, aspartame and acesulfame-K provide a means of lowering the amount of calories in many edible gel products, but are associated with additional disadvantages. For example, aspartame and acesulfame-K generally are more costly than sucrose. Objectionable attributes such as bitter, metallic or diet-like aftertastes are also oftentimes associated with the use of saccharin, aspartame or acesulfame-K. Thus, while saccharin, aspartame, acesulfame-K or sweetener blends of aspartame and acesulfame-K provide less calories than sucrose, edible gel products formulated with these sweeteners may still have limitations with respect to taste, texture, cost and overall functionality. For these reasons it would be advantageous to utilize the sweetening properties provided by N-[N- (3 , 3-dimethylbutyl) -L-α-aspartyl]- L-phenylalanine 1-methyl ester (hereinafter "neotame" ) in edible gel products to reduce calories compared to that when sucrose and other simple surgars are used, and to reduce the cost and improve the overall taste and texture of the edible gel products compared to that of aspartame, saccharin, acesulfame-K or blends thereof.
In addition to alternative sweeteners for improving the sweet taste of edible gel products, food formulators have sought ways to reduce the cost of ingredients without sacrifice of product quality. U.S. Patent No. 5,348,756 describes the use of adipic/malic acid blends to increase the pH of a gelatin dessert and thus allow less gelatin ingredient to be used without sacrifice of gel strength or texture. This reference does not disclose a method for reducing the total amount of acid in the edible gel product to achieve the same ingredient-sparing benefit. Since food acids are required to maintain a desired level of tartness of the edible gel product, a method for reducing the acid component of the edible gel product as a means of sparing the overall amount of gelling agent, and therefore cost, is not easy to achieve.
In addition, current nutritional guidelines favor a reduction in salt or fat content in food products as an important aspect in maintaining health. Generally the removal or reduction of either salt or fat in a food product results in undesirable taste or texture attributes. A reduction of the amount of salt or fat is difficult to achieve without sacrifice of taste, texture or flavor characteristics. Many fat-reduced products lack the appeal of their full fat counterparts, and are therefore less commercially successful. Thus, methods to reduce the amount of gelling agents, food acids, salt, flavor additives and fat in an edible gel product without producing a noticeable taste, texture or flavor difference to consumers would be highly desirable.
Neotame is an extremely potent sweetening agent, as disclosed in U.S. Patent No. 5,480,668, the complete disclosure of which is incorporated by reference herein. Its sweetening potency, on a weight basis, is reported to be thirty to forty times that of aspartame and about 6,000 to about 8,000 times that of sucrose.
It would be advantageous to be able to utilize the sweetening potency of neotame in edible gel products. Neotame has a clean sweet taste similar to that of sucrose and therefore functions as an alternative sweetener for edible gel products that are traditionally sweetened with either sucrose or high- intensity sweeteners. Due to its high sweetening potency, only small amounts of neotame are needed to simulate the same level of sweetness provided by sucrose or other natural or high-intensity sweeteners. Neotame' s potency allows for its use in edible gel products without significant contribution of calories, while avoiding bitter, metallic or diet-like aftertastes found in saccharin, aspartame, acesulfame- K or their sweetening blends. In addition to its sweetening properties in edible gel products, neotame provides an unexpected means for reducing the amount of gelling agent, food acid, salt, flavor additive and fat in edible gel products.
SUMMARY OF THE INVENTION
This invention is directed to edible gel mixes comprising a gelling agent and neotame in an amount effective to sweeten edible gels prepared from the edible gel mixes. This invention is also directed to edible gels comprising an admixture of a gelling agent, a liquid and neotame in an amount effective to sweeten the edible gels. The edible gels of this invention may be either water based gels, dairy fluid based gels, or dairy analogue fluid based gels. The edible gel mixes and edible gels of this invention may also include natural or other high intensity sweeteners.
This invention is further directed to edible gels and gel mixes comprising neotame in an amount sufficient to provide ingredient-sparing formulations, wherein the amount of ingredients such as food acids, salt, flavor additives, gelling agents or fat are reduced without loss of a desired attribute. In addition, this invention is directed to a method for preparing the edible gel mixes and edible gels of this invention by incorporating neotame into the edible gel mixes and edible gels in an amount effective to sweeten the edible gel mixes and edible gels. This invention is also directed to a method for preparing edible gel mixes and edible gels by incorporating neotame in an amount sufficient to reduce the amount of food acid, salt, flavor additive, gelling agent or fat without loss of a desired attribute.
DETAILED DESCRIPTION OF THE INVENTION
The edible gel mixes and edible gels of this invention are sweetened with neotame or are comprised with an amount of neotame sufficient to reduce the amount of food acid, salt, flavor additive, gelling agent or fat without loss of desired attributes. An effective amount of neotame necessary to sweeten the edible gel mixes and edible gels of this invention is that amount necessary to provide a desired sweetness sensation in the mouth either alone or in combination with natural or other high intensity sweeteners.
The gel mixes of this invention are generally powdered or granular solids to which water, a dairy fluid, a dairy analogue fluid and/or juice may be added to form an edible gel. Consequently, the edible gels of this invention may be either water based gels, juice based gels, dairy fluid based gels, or dairy analogue fluid based gels. Dairy fluids which may be used in the edible gels of this invention include, for example, milk, cultured milk, cream, fluid whey, and mixtures thereof. Dairy analogue fluids that may be used in the edible gels of this invention include, for example, soy milk and non-dairy coffee whitener.
Because the sweetening potency of neotame is so high, the edible gel mixes and edible gels of the present invention may be prepared using a very small amount of neotame.
In addition, the use of neotame as a sweetener in edible gel mixes and edible gels provides a number of other economic and formulation-related advantages. Several such advantages stem from the fact that edible gel mixes and edible gels sweetened with neotame may contain less food acid, less salt, less flavor additives and less fat than gel mixes and gels sweetened with other natural or high- intensity sweeteners.
One advantage provided by the use of neotame in edible gel mixes and edible gels is that less food acid (e.g., about 15 to 20 percent less, up to about 32 percent less) can be used than gel mixes or gels sweetened with other high-intensity or natural sweeteners, without loss of taste perception, e.g. tartness or sourness provided by the food acid. An amount of neotame sufficient to reduce an amount of food acid in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of food acid without loss of a desired taste perception either alone or in combination with natural or other high intensity sweeteners. The amount of neotame used will of course vary depending upon the overall desired sweetness. The use of less food acid in and of itself provides economic benefits.
The reduction of food acid in turn provides additional economic benefits. One benefit of acid reduction is that edible gels prepared with neotame may have a greater shelf-life than "ready to eat" edible gels sweetened with aspartame or aspartame blends. Accordingly, neotame may also be added to aspartame or aspartame blends to improve shelf life. The reduction of acid further provides a decrease in the amount of gelling agent required for desired gel strength and texture.
The addition of neotame in edible gel mixes and edible gels allows for a reduction of food acid by as much as 32% based upon the weight of the gel product. The reduction of such food acids as citric acid, fumaric acid, adipic acid, lactic or malic acid in turn allows for up to 5% by weight less gelling agent to be used without a noticeable taste or textural difference, where the gelling agent is pH-sensitive, such as gelatin or alginate. An amount of neotame sufficient to reduce an amount of gelling agent in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of gelling agent without loss of desired gel strength, either alone or in combination with natural or other high intensity sweeteners.
Where the gelling agent is gelatin, the reduction of food acid allows for either a reduced amount of gelatin to be added, or allows for the use of a lower bloom strength. The bloom strength of gelatin ranges from 150 to about 300 bloom strength, with higher bloom strengths providing greater gel strength but at higher cost. Conversely, reducing the bloom strength of gelatin results in cost savings. The method of adding neotame to thereby reduce the amount of gelatin or to reduce the bloom strength of gelatin provides cost-savings benefits in manufacturing. The use of neotame, either as a sole sweetener or as an additional sweetener, may reduce the quantity of gelatin by as much as 5% without loss of gel strength, or alternatively, may reduce bloom strength without loss of gel strength. In a preferred embodiment, the addition of neotame allows reduction of both the quantity of gelatin and the bloom strength to provide maximum cost savings.
The use of neotame as a sweetener, either as a sole sweetener or as an additional sweetener, in edible gel mixes and edible gels also allows the use of less salt and less flavoring than gel mixes or gels sweetened with less potent sweeteners without loss of the attributes provided by the salt or flavor additives. An amount of neotame sufficient to reduce an amount of salt or flavor additives in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce an amount of salt or flavor additive without loss of desired salt or flavor taste attributes, either alone or in combination with natural or other high intensity sweeteners. For example, dairy fluid based edible gels sweetened with neotame having about 40% by weight less salt and about 20% by weight less vanilla flavor than similar edible gels sweetened with sucrose or other high intensity sweeteners have been found to have comparable salt and flavor taste attributes associated with the higher salt and vanilla gels.
Of course, the ability to substantially reduce the amount of salt and flavor additives in the formulation provides economic benefits. It also indicates that neotame may serve as a flavor modifier in the edible gel mixes and edible gels of this invention. The use of neotame as a flavor modifier is described in U.S. Provisional Application No. 60/112,948, filed December 18, 1998, the disclosure of which is incorporated by reference herein.
Another unexpected advantage of using neotame as a sweetener, when used either as a sole sweetener or as an additional sweetener, in edible gel mixes and edible gels is that the amount of fat, if present, can be reduced by as much as 50% based upon the weight of the gel product. An amount of neotame sufficient to reduce an amount of fat in the edible gel mixes and edible gels of this invention is that amount sufficient to reduce fat without loss of a desired sensory attribute either alone or in combination with natural or other high intensity sweeteners.
Without being bound by theory, it is believed that neotame can function as a fat emulsifer which allows a smaller quantity of fat to achieve the same sensory attributes, e.g., taste perception and mouthfeel, as a greater amount of fat. For example a 50% reduced fat chocolate pudding prepared with neotame has improved sensory attributes compared to a full-fat chocolate pudding sweetened with neotame. Reduced fat versions of gel products sweetened with neotame do not have any loss in sensory taste perception or mouthfeel, and in fact have improved sensory attributes compared to full-fat gel products sweetened with neotame. This property is unique to neotame and does not extend to the reduced-fat edible gel products prepared with other high intensity sweeteners, e.g. aspartame, acesulfame K or sucralose, which suffer when compared to their full-fat counterparts.
Generally, the pH of the edible gels of this invention may be between about 2 and about 7 , depending upon the particular type of gel. For example, the pH of water based edible gels preferably is between about 2 and about 5, more preferably between about 3.5 and 4.5. The pH of dairy fluid based edible gels preferably is between about 4.5 and about 7 , more preferably between about 5 and about 6.
In this invention, the amount of neotame in the edible gel mixes generally ranges from about 0.01% to about 1.0%, preferably from about 0.02% to about 0.2%, and more preferably from about 0.06% to about 0.12%, based upon the weight of the edible gel mix.
If neotame is the sole sweetener in the edible gel product, the amount of neotame of this invention generally is from about 0.0002% to about 0.050%, preferably from about 0.0005% to about 0.005%, and more preferably from about 0.0015% to about 0.003%, based upon the weight of the edible gel.
When neotame is used in the presence of another sweetener, the amount of neotame can be added in the range of about 0.0001% to about .020%, preferably in the range of 0.0005% to about 0.010%, and most preferably in the range of about 0.001% to about
0.005%, based upon the weight of the edible gel or edible gel mix.
The above-described ranges are of a general nature and will tend to vary in accordance with the particular application. For example, the amount of neotame in the edible gel mixes and edible gels of this invention may depend upon the fluid base used. And, of course, lesser amounts of neotame may be used when an additional sweetener is present.
Any form of neotame may be used in the edible gel mixes and edible gels of this invention. For example, salts and metal complexes of N-[N-(3,3- dimethylbuty1) -L- -asparty1] -L-phenylalanine 1- ethyl ester may be used, such as disclosed in U.S. Patent Application No. 09/146,963, U.S. Patent
Application No. 09/146,964, U.S. Patent Application No. 09/148,134, and U.S. Patent Application No. 09/146,965, all filed September 4, 1998, and all of which are incorporated by reference herein. Other exemplary forms of N- [N- (3 , 3-dimethylbutyl) -L-α- aspartyl]-L-phenylalanine 1-methyl ester that may be useful in this invention include cyclodextrin/N-[N- (3,3-dimethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester complexes such as disclosed in PCT Publication No. US99/21471, filed September 17,
1999, co-crystallized N-[N- (3 , 3-dimethylbutyl) -L-α- aspartyl]-L-phenylalanine 1-methyl ester disclosed in U.S. Patent Application No. 09/154,568, filed September 17, 1998, or the novel crystalline form disclosed in U.S. Patent Application No. 09/518,362, filed March 3, 2000 all of which are incorporated by reference herein. Other forms of neotame which may be used are the particles and extrudates disclosed in U.S. Provisional Patent Application No. 60/126,363, filed March 26, 1999, and the compacted form disclosed in U.S. Provisional Patent Application No. 60/182,908, filed on February 16, 2000, both of which are incorporated by reference herein. Also useful in the cereal products of this invention are agglomerated forms of N-[N-(3,3- di ethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester, such as disclosed in U.S. Patent Application No. 09/252,072, filed February 18, 1999, the disclosure of which is incorporated by reference herein. One skilled in the art will understand that these exemplary forms of neotame are non-limiting, and may further include, for example, neotame modified by granulation or produced by processes resulting in different crystal forms.
The edible gel mixes and edible gels of this invention may be prepared using ingredients and techniques well known to those skilled in the art. For example, it is common to prepare edible gel mixes and edible gels having, in addition to a gelling agent, a sweetener, a food acid, a salt of the acid, a buffering system, one or more flavor additives, one or more color additives, and a bulking agent. Other components commonly used in gel formation also may be used. For example, sequestrants (e.g. , EDTA) may be used to control the rate of gel formation, and cross-linking agents
(e.g., ionic compounds such as salts of Ca2+, Mg2+, and Na+) may be used to control gel strength. Edible gels may be prepared by forming a gel of the aforementioned ingredients in an appropriate amount of a liquid such as, for example, water, dairy fluids (e.g., milk), dairy analogue fluids (e.g., soy milk) , juice or mixtures thereof.
Gel formation may be dependent upon a variety of factors including, for example, calcium ion concentration, brix concentration, protein content, temperature, pH and time. Those skilled in the art of gel formation will readily appreciate the appropriate conditions for gel formation. Methods of making edible gels are disclosed in U.S. Patent No. 5,389,393, U.S. Patent No. 5,385,747, U.S. Patent No. 5,348,756, U.S. Patent No. 5,328,711, U.S. Patent No. 4,574,091, U.S. Patent No. 4,307,124, U.S. Patent No. 4,276,320, U.S. Patent No. 4,272,557, U.S. Patent No. 4,251,562, U.S.
Patent No. 4,224,353, U.S. Patent No. 4,082,857, U.S. Patent No. 3,658,556, and U.S. Patent No. 3,445,243, all of which are incorporated by reference herein.
Gelling agents that may be used in the edible gel mixes and edible gels of this invention include gelatin, algin (alginate) , carageenan, gellan gum, pectins, konjac, agar, locust bean gum, food acids, rennet, starch and mixtures thereof. In addition, some of the edible gels may be formed by exposure to heat. In water based gels, a preferred gelling agent is gelatin. In dairy based gels, a preferred gelling agent is corn starch.
Sweeteners that may be employed in combination with neotame include, without limitation, aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose (liquid and granulated) , high fructose corn syrup, crystalline fructose, high conversion corn syrup, glucose (dextrose) , polyol sugar alcohols, invert sugar and mixtures thereof. Other ingredients such as the bulking agents used to replace the bulk and functions of sugar can provide added sweetness in and of themselves. For example, compared to sucrose, raftilose is approximately 30% as sweet, isomalt is approximately 50% as sweet, and sorbitol is approximately 60% as sweet. In addition to raftilose, isomalt and sorbitol, other bulking agents that may be used in the edible gel mixes and edible gels of this invention include, for example, polydextrose and maltodextrin. Mixtures of the aforementioned bulking agents also may be used.
Water based gels often include one or more food acids. Food acids that may be used in the present invention include those that provide the edible gels of this invention with an appropriate pH, for example, citric acid, adipic acid, fumaric acid, lactic acid, malic acid and mixtures thereof. Preferably, the acid is citric acid or an adipic/fumaric acid blend. It may be desirable to include a salt of the particular acid chosen in the edible gel mixes and edible gels of the invention. Preferably, the salt is the sodium salt of the acid chosen. The combination of a food acid and its salt provides the edible gels of this invention with a buffer.
The amount of gelling agent in the edible gel mixes of this invention may vary considerably, depending upon a variety of factors, including the particular gelling agent and fluid base used. Preferably, the amount of gelling agent in the edible gel mixes of this invention is between about 0.5% and about 80%, based upon the weight of the edible gel mix. When gelatin is used as the gelling agent, the amount of gelatin in the edible gel mix preferably is between about 25% and about 80%, more preferably between about 38% and about 50%, based upon the weight of the edible gel mix.
As in the edible gel mixes, the amount of gelling agent in the edible gels of this invention may vary considerably. Preferably, the amount of gelling agent in the edible gels of this invention is between about 0.05% and about 10% based upon the weight of the edible gel. When gelatin is used as the gelling agent, the amount of gelatin in the edible gel preferably is between about 0.8% and about 4%, more preferably between about 1.2% and about 1.6%, based upon the weight of the edible gel.
Furthermore, where the gelling agent is pH- sensitive, such as alginate or gelatin, the gelling agent in the above edible gel mixes or edible gels may vary depending upon how much neotame is added. Where the gelling agent is gelatin, addition of neotame may permit either a reduction of amount of the gelatin or the use of a lower bloom strength to be used, thus providing substantial cost savings.
The following Examples are intended as illustrations of preferred embodiments of the invention and no limitation of the invention is implied.
EXAMPLE 1
Preparation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame
Table 1 provides a formulation for an edible gel that is prepared according to the present invention. Using the formulation of Table 1, an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dry blend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; and (4) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets. The formulation of Table 1 contains 18% less citric acid than is used in comparable edible gels sweetened with sucrose or other high-intensity sweeteners. TABLE 1. Formulation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame
Figure imgf000018_0001
EXAMPLE 2
Preparation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame and Sucrose
Table 2 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 1. The formulation of Table 2 contains 18% less citric acid than is used in comparable edible gels sweetened only with sucrose.
TABLE 2. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and
Sucrose
Figure imgf000018_0002
Figure imgf000019_0001
EXAMPLE 3
Preparation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and Aspartame
Table 3 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 1.
TABLE 3. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and aspartame
Figure imgf000019_0002
EXAMPLE 4
Preparation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame and Saccharin
Table 4 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 1.
TABLE 4. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and Saccharin
Figure imgf000020_0001
EXAMPLE 5
Preparation of a Gelatin in Water-Based Edible Gel Sweetened With Neotame and Sodium Cyclamate
Table 5 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 1. TABLE 5. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame and sodium cyclamate
Figure imgf000021_0001
EXAMPLE 6
Preparation of a Sodium Alginate in Water-Based Edible Gel Sweetened With Neotame and Sucrose
Table 6 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the water to the dry ingredients while stirring; (3) continue stirring until all ingredients have dissolved, then stir the mixture for an additional minute; (4) discontinue stirring and allow the gel to set at room temperature. TABLE 6. Formulation of a Sodium Alginate in
Water-Based Edible Gel Sweetened with Neotame and sucrose
Figure imgf000022_0001
EXAMPLE 7
Preparation of a Sodium Alginate in Water-Based
Edible Gel Sweetened With Neotame and Sucrose and with 30% Reduced Adipic Acid
Table 7 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat water to about 140°F to about 160°F and add to a 2 quart bowl; (3) add the dry blend gradually to the water while whisking; (4) pour into container and refrigerate, or leave gel to set at at room temperature. The formulation has 30% less adipic acid when compared to formulas using all sucrose or sucrose blended with other high intensity sweetener compositions. TABLE 7. Formulation of a Sodium Alginate in
Water-Based Edible Gel Sweetened with Neotame and Sucrose and with 30% Reduced Adipic Acid.
Figure imgf000023_0001
EXAMPLE 8
Preparation of a Gellan Gum in Water-Based Edible Gel Sweetened With Neotame and Sucrose
Table 8 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat the water to boiling, then add the dryblend to the hot water while stirring; (3) stir the mixture until all the ingredients have dissolved; and (4) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets.
TABLE 8. Formulation of a Gellan Gum in Water-Based Edible Gel Sweetened with Neotame and Sucrose
Figure imgf000024_0001
EXAMPLE 9
Preparation of a Gellan Gum in Water-Based Edible Gel Sweetened With Neotame and Sucrose
Table 9 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 8.
TABLE 9. Formulation of a Gellan Gum in Water-Based Edible Gel Sweetened with Neotame and Sucrose.
Figure imgf000024_0002
Figure imgf000025_0001
EXAMPLE 10
Preparation of a Gellan Gum in Milk-Based Edible Gel Sweetened With Neotame and Sucrose
Table 10 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the dryblend to the milk while stirring; (3) heat the mixture to boiling while stirring; and (4) discontinue stirring and refrigerate. The formulation of Table 8 has 40% less salt and 20% less vanilla flavor than is used in comparable edible gels sweetened with only sucrose.
TABLE 10. Formulation of a Gellan Gum in Milk-Based Edible Gel Sweetened with Neotame and Sucrose.
Figure imgf000025_0002
Figure imgf000026_0001
TABLE 11
Preparation of a Gellan Gum in Milk-Based Edible Gel Sweetened With Neotame and Sucrose
Table 11 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by applying the process described in Example 10. The formulation of Table 11 has 40% less salt and substitutes a reduced amount of vanillin for vanilla powder. The flavor nonetheless maintains the same or similar vanilla taste.
TABLE 11. Formulation of a Gellan Gum in Milk-Based Edible Gel Sweetened with Neotame and Sucrose.
Figure imgf000026_0002
Figure imgf000027_0001
EXAMPLE 12
Preparation of a Sodium Alginate in Milk-Based Edible Gel Sweetened With Neotame and Sucrose
Table 12 provides a formulation for an edible gel that is prepared according to the present invention. The edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) add the milk to the dryblend and blend on lowest speed; (3) increase speed to high and whip for 4 minutes; and (4) refrigerate in covered containers. The final product had the consistency of a mousse dessert.
TABLE 12 Formulation of a Sodium Alginate in Milk- Based Edible Gel Sweetened with Neotame and Sucrose
Figure imgf000027_0002
COMPARATIVE EXAMPLE A
Preparation of a Gelatin in Water-Based Edible Gel Sweetened With Sucrose
Table A provides a formulation for an edible gel that is prepared according to the present invention. Using the formulation of Table A, an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dryblend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; (4) measure pH before gel sets; and (5) stir the mixture an additional 30 seconds, then place in a refrigerator until the gel sets. The formulation of Table A provides a pH 4.15.
TABLE A. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Sucrose
Figure imgf000029_0001
COMPARATIVE EXAMPLE B
Preparation of a Gelatin in a Water-Based Edible Gel Sweetened With Aspartame
Table B provides a formulation for an edible gel that is prepared according to the present invention. Using the formulation of Table B, an edible gel is prepared by applying the process described in Comparative Example A. The formulation of Table B provides a pH 4.1.
TABLE B. Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Aspartame.
Figure imgf000029_0002
Figure imgf000030_0001
EXAMPLE 13
Preparation of a 32% Reduced Acid With 5% Reduced Gelatin in Water-Based Edible Gel Sweetened With Neotame
Table 13 provides a formulation for an edible gel that is prepared according to the present invention. Using the formulation of Table 13 , an edible gel is prepared by the following procedure: (1) combine all of the dry ingredients in a suitable bowl and dry blend to form an edible gel mix; (2) heat one- half of the water to boiling, then add the hot water to the dry blend while stirring; (3) stir the mixture until all the ingredients have dissolved, then add the remaining cold water; (4) measure pH before gel sets; and (5) stir the mixture an additional 30 seconds, then place it in a refrigerator until the gel sets. The formulation of Table 13 provides a pH 4.28, the same level of tartness, and the same gel strength as the formulation in Table A.
TABLE 13 Formulation of a Gelatin in Water-Based Edible Gel Sweetened with Neotame
Figure imgf000031_0001
EXAMPLE 14
Preparation of a Full-Fat Chocolate Pudding Comprising an Edible Gel Sweetened with Neotame
Table 14 provides a formulation for a full-fat chocolate pudding comprising an edible gel that is prepared according to the present invention. Using the formulation of Table 14, a full-fat chocolate pudding comprising an edible gel is prepared by the following procedure: (1) whisk the milk, cream, eggs, starch, cocoa and salt in a pot suitable for stove top cooking; (2) bring ingredients to a boil while whisking constantly; (3) reduce heat and cook an additional 1 - 2 minutes; (4) remove from heat and add neotame and vanilla and whisk until smooth; (5) pour into bowls and refrigerate until the pudding sets. TABLE 14. Formulation of a Full-Fat
Chocolate Pudding Comprising an Edible Gel Sweetened with Neotame.
Figure imgf000032_0001
EXAMPLE 15
Preparation of a 50% Fat-Reduced Chocolate Pudding Comprising an Edible Gel Sweetened with Neotame
Table 15 provides a formulation for a chocolate pudding comprising an edible gel that is prepared according to the present invention. Using the formulation of Table 15, a chocolate pudding with 50% reduced fat comprising an edible gel is prepared by applying the process described in Example 14. The 50% fat-reduced formulation of Table 15 was preferred to the full-fat version sweetened with neotame in Table 14. In contrast, the 50% fat- reduced versions of the puddings sweetened by aspartame/acesulfame-K or sucralose were less rich and flavorful than either their full-fat counterparts. In sensory tests, the 50% fat-reduced puddings sweetened with neotame were preferred over any other 50% fat-reduced puddings, including those sweetened with sucrose.
TABLE 15. 50% Fat-Reduced Chocolate
Pudding Comprising an Edible Gel Sweetened with Neotame
Figure imgf000033_0001
Other variations and modifications of this invention will be obvious to those skilled in the art. This invention is not limited except as set forth in the claims.

Claims

WHAT IS CLAIMED IS:
1. An edible gel mix comprising a gelling agent and N- [N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester in an amount effective to sweeten an edible gel prepared therefrom.
2. An edible gel mix according to claim 1, wherein said N-[N- (3, 3-dimethylbutyl) -L-α-asparty1]-L- phenylalanine 1-methyl ester is present in an amount from about 0.01 weight percent to about 1.0 weight percent based upon the weight of the edible gel mix.
3. An edible gel mix according to claim 1, wherein said gelling agent is selected from the group consisting of gelatin, algin, carageenan, gellan gum, pectins, konjac, agar, locust bean gum, food acids, rennet and starch.
4. An edible gel mix according to claim 3, wherein said gelling agent is gelatin.
5. An edible gel mix according to claim 4, wherein said gelatin is present in an amount from about 25 weight percent to about 80 weight percent based upon the weight of the edible gel mix.
6. An edible gel mix according to claim 1, further comprising another sweetener.
7. An edible gel mix according to claim 6, wherein said other sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose, high fructose corn syrup, crystalline fructose, high conversion corn syrup, dextrose, polyol sugar alcohols, invert sugar and mixtures thereof.
8. An edible gel mix according to claim 7, wherein said other sweetener is aspartame.
9. An edible gel mix according to claim 7, wherein said other sweetener is sucrose.
10. An edible gel mix according to claim 7, wherein said other sweetener is high fructose corn syrup.
11. An edible gel mix according to claim 1, further comprising a bulking agent.
12. An edible gel mix according to claim 11, wherein said bulking agent is selected from the group consisting of polydextrose, maltodextrin, raftilose, isomalt, sorbitol and mixtures thereof.
13. An edible gel mix according to claim 11, further comprising a food acid.
14. An edible gel mix according to claim 13, wherein said food acid is selected from the group consisting of citric acid, adipic acid, fumaric acid, lactic acid, malic acid and mixtures thereof.
15. An edible gel mix according to claim 14, wherein said food acid is citric acid or an adipic acid/fumaric acid blend.
16. An edible gel mix according to claim 13, further comprising a salt of said food acid.
17. An edible gel mix according to claim 16, wherein said salt is a sodium salt.
18. An edible gel mix according to claim 16, further comprising a sequestrant.
19. An edible gel mix according to claim 18, wherein said sequestrant is EDTA.
20. An edible gel mix according to claim 16, further comprising a cross-linking agent.
21. An edible gel mix according to claim 20, wherein said cross-linking agent is selected from the group consisting of Ca2+ salts, Mg2+ salts and Na+ salts.
22. An edible gel mix according to claim 16, further comprising a flavor additive.
23. An edible gel mix according to claim 16, further comprising a color additive.
24. An edible gel comprising an admixture of a fluid, a gelling agent and N- [N- (3 , 3-dimethylbutyl) - L-α-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said edible gel.
25. An edible gel according to claim 24, wherein said N-[N-(3, 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount from about 0.0002 weight percent to about 0.050 weight percent based upon the weight of the edible gel.
26. An edible gel according to claim 24, wherein said gelling agent is selected from the group consisting of gelatin, algin, carageenan, gellan gum, pectins, konjac, agar, locust bean gum, food acids, rennet and starch.
27. An edible gel according to claim 26, wherein said gelling agent is gelatin.
28. An edible gel according to claim 27, wherein said gelatin is present in an amount from about 0.8 weight percent to about 4 weight percent based upon the weight of the edible gel.
29. An edible gel according to claim 24, wherein said fluid is selected from the group consisting of water, dairy fluids, dairy analogue fluids, juice, and mixtures thereof.
30. An edible gel according to claim 29, wherein said fluid is water.
31. An edible gel according to claim 29, wherein said fluid is a dairy fluid.
32. An edible gel according to claim 31, wherein said dairy fluid is selected from the group consisting of milk, cultured milk, cream, fluid whey and mixtures thereof.
33. An edible gel according to claim 32, wherein said dairy fluid is milk.
34. An edible gel according to claim 29, wherein said fluid is a dairy analogue fluid.
35. An edible gel according to claim 34, wherein said dairy analogue fluid is selected from the group consisting of soy milk and non-dairy coffee whitener.
36. An edible gel according to claim 24, wherein said gel has a pH between about 2 and about 7.
37. An edible gel according to claim 24, further comprising a bulking agent.
38. An edible gel according to claim 37, wherein said bulking agent is selected from the group consisting of polydextrose, maltodextrin, raftilose, isomalt, sorbitol and mixtures thereof.
39. An edible gel according to claim 24, further comprising a food acid.
40. An edible gel according to claim 39, wherein said food acid is selected from the group consisting of citric acid, adipic acid, fumaric acid, lactic acid, malic acid and mixtures thereof.
41. An edible gel according to claim 40, wherein said food acid is citric acid or an adipic acid/fumaric acid blend.
42. An edible gel according to claim 39, further comprising a salt of said food acid.
43. An edible gel according to claim 42, wherein said salt is a sodium salt.
44. An edible gel according to claim 42, further comprising a sequestrant.
45. An edible gel according to claim 44, wherein said sequestrant is EDTA.
46. An edible gel according to claim 42, further comprising a cross-linking agent.
47. An edible gel according to claim 46, wherein said cross-linking agent is selected from the group consisting of Ca2+ salts, Mg2+ salts and Na+ salts.
48. An edible gel according to claim 42, further comprising a flavor additive.
49. An edible gel according to claim 48, further comprising a color additive.
50. An edible gel according to claim 24, further comprising another sweetener.
51. An edible gel according to claim 50, wherein said other sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose, high fructose corn syrup, crystalline fructose, high conversion corn syrup, dextrose, polyol sugar alcohols, invert sugar and mixtures thereof.
52. An edible gel according to claim 51, wherein said other sweetener is aspartame.
53. An edible gel according to claim 51, wherein said other sweetener is sucrose.
54. An edible gel according to claim 51, wherein said other sweetener is high fructose corn syrup.
55. The edible gel mix according to claim 6, wherein said other sweetener is present in an amount from about 0.0001 weight percent to about 0.020 weight percent.
56. The edible gel mix according to claim 55, wherein said other sweetener is present in an amount from about 0.0005 weight percent to about 0.010 weight percent.
57. The edible gel mix according to claim 56, wherein said other sweetener is present in an amount from about 0.001 weight percent to about 0.005 weight percent.
58. The edible gel according to claim 50, wherein said other sweetener is present in an amount from about 0.0001 weight percent to about 0.020 weight percent.
59. The edible gel according to claim 58, wherein said other sweetener is present in an amount from about 0.0005 weight percent to about 0.010 weight percent.
60. The edible gel mix according to claim 59, wherein said other sweetener is present in an amount from about 0.001 weight percent to about 0.005 weight percent.
61. The edible gel mix according to claim 13, wherein N-[N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of food acid.
62. The edible gel mix according to claim 61, wherein the amount of food acid is reduced by up to 32 weight percent.
63. The edible gel mix according to claim 62, wherein the food acid is citric acid or an adipic acid/fumaric acid blend.
64. The edible gel mix according to claim 16, wherein N- [N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of the salt.
65. The edible gel mix according to claim 22, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of the flavor additive.
66. The edible gel according to claim 39, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of the food acid.
67. The edible gel according to claim 66, wherein the amount of food acid is reduced by up to 32 weight percent.
68. The edible gel according to claim 67, wherein the food acid is citric acid or an adipic acid/fumaric acid blend.
69. The edible gel according to claim 42, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of the salt.
70. The edible gel according to claim 48, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of the flavor additive.
71. The edible gel mix according to claim 1, wherein N-[N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce an amount of gelling agent.
72. The edible gel mix according to claim 71, wherein the gelling agent is alginate.
73. The edible gel mix according to claim 71, wherein the gelling agent is gelatin.
74. The edible gel mix according to claim 71, wherein the amount of gelling agent is reduced by up to 5 weight percent.
75. The edible gel mix according to claim 1, wherein the gelling agent is a gelatin and wherein N-[N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to lower bloom strength of the gelatin.
76. The edible gel mix according to claim 73, wherein N-[N-(3, 3-dimethylbutyl) -L-α-aspartyl]-L- phenylalanine 1-methyl ester is present in an amount to lower bloom strength of the gelatin.
77. The edible gel according to claim 24, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1]-L- phenylalanine l-methyl ester is present in an amount sufficient to reduce an amount of gelling agent.
78. The edible gel according to claim 77, wherein the gelling agent is alginate.
79. The edible gel according to claim 77, wherein the gelling agent is gelatin.
80. The edible gel according to claim 77, wherein the amount of gelling agent is reduced by up to 5 weight percent.
81. The edible gel according to claim 24, wherein the gelling agent is a gelatin and wherein N-[N- (3,3-dimethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester is present in an amount sufficient to lower bloom strength of the gelatin.
82. The edible gel according to claim 79, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to lower bloom strength of the gelatin.
83. The edible gel mix according to claim 1, wherein N- [N- (3 , 3-dimethylbuty1) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce fat.
84. The edible gel mix according to claim 83, wherein the fat is reduced by up to 50 weight percent.
85. The edible gel according to claim 24, wherein N-[N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount sufficient to reduce fat.
86. The edible gel according to claim 85, wherein the fat is reduced by up to 50 weight percent.
87. A method for reducing an amount of food acid in a gel or gel mix composition, comprising the step of adding N-[N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester in an amount sufficient to reduce food acid.
88. The method according to claim 87, wherein said food acid is chosen from the group consisting of citric acid, citric acid, fumaric acid, adipic acid, lactic, malic acid or a mixture thereof.
89. The method according to claim 88, wherein the food acid is citric acid or is an adipic acid/fumaric acid blend.
90. The method according to claim 89, further comprising the step of adding another sweetener.
91. A method for reducing an amount of gelling agent in an edible gel mix or an edible gel, comprising the step of adding N-[N-(3,3- dimethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester in an amount sufficient to reduce an amount of gelling agent.
92. The method according to claim 91, wherein the gelling agent is alginate.
93. The method according to claim 91, wherein the gelling agent is gelatin.
94. The method acording to claim 91, wherein the amount of gelling agent is reduced by up to 5 weight percent.
95. A method for lowering bloom strength of a gelatin in an edible gel mix or edible gel, comprising the step of adding N-[N-(3,3- dimethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester in an amount sufficient to lower bloom strength of the gelatin.
96. The method according to claim 93, further comprising the step of adding N-[N-(3,3- dimethylbutyl) -L-α-asparty1] -L-phenylalanine 1- methyl ester in an amount sufficient to lower bloom strength of the gelatin.
97. The method according to claim 91 or 95, further comprising the step of adding another sweetener.
98. A method for reducing an amount of salt in an edible gel mix or an edible gel, comprising the step of adding N- [N-(3, 3-dimethylbutyl) -L-α-asparty1]-L- phenylalanine 1-methyl ester in an amount sufficient to reduce an amount of salt.
99. A method for reducing an amount of flavor additive in an edible gel mix or an edible gel, comprising the step of adding N-[N-(3,3- dimethylbuty1) -L-α-asparty1] -L-phenylalanine 1- methyl ester is added in an amount sufficient to reduce an amount of flavor additive.
100. The method according to claims 98 or 99, further comprising the step of adding another sweetener.
101. A method for reducing an amount of fat in an edible gel mix or an edible, gel comprising the step of adding N- [N- (3 , 3-dimethylbutyl) -L-α-asparty1]-L- phenylalanine 1-methyl ester is added in an amount sufficient to reduce an amount of fat.
102. The method according to claim 101, wherein the fat is reduced by up to 50 weight percent.
103. The method according to claim 101, further comprising the step of adding another sweetener.
104. The edible gel mix according to claim 2, wherein said N- [N- (3 , 3-dimethylbutyl) -L-α-aspartyl]- L-phenylalanine 1-methyl ester is present in an amount from about 0.02 weight percent to about 0.2 weight percent based upon the weight of the edible gel mix.
105. The edible gel mix according to 104, wherein said N-[N-(3 , 3-dimethylbutyl) -L-α-aspartyl]-L- phenylalanine 1-methyl ester is present in an amount from about 0.06 weight percent to about 0.12 weight percent based upon the weight of the edible gel mix.
106. The edible gel according to claim 25, wherein said N- [N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount from about 0.0005 weight percent to about 0.005 weight percent based upon the weight of the edible gel.
107. The method according to claim 106, wherein said N-[N- (3 , 3-dimethylbutyl) -L-α-asparty1] -L- phenylalanine 1-methyl ester is present in an amount from about 0.0015 weight percent to about 0.003 weight percent based upon the weight of the edible gel.
PCT/US2000/007740 1999-03-25 2000-03-24 EDIBLE GELS SWEETENED WITH N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER WO2000056176A1 (en)

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