WO2000056176A1

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

Info

Publication number: WO2000056176A1
Application number: PCT/US2000/007740
Authority: WO
Inventors: Subbarao V. Ponakala; Gale C. Walters; Steve Schroeder
Original assignee: The Nutrasweet Company
Priority date: 1999-03-25
Filing date: 2000-03-24
Publication date: 2000-09-28
Also published as: AU3914200A

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

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

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

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

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

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

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.

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

EXAMPLE 9

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.

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.

TABLE 11

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.

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

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

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.

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

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.

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

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.