WO2006097947A2 - Milk-based solid sweetening composition - Google Patents
Milk-based solid sweetening composition Download PDFInfo
- Publication number
- WO2006097947A2 WO2006097947A2 PCT/IT2005/000139 IT2005000139W WO2006097947A2 WO 2006097947 A2 WO2006097947 A2 WO 2006097947A2 IT 2005000139 W IT2005000139 W IT 2005000139W WO 2006097947 A2 WO2006097947 A2 WO 2006097947A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- tablet
- powdered milk
- composition
- sweetening
- milk
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- 239000007787 solid Substances 0.000 title claims abstract description 27
- 235000013336 milk Nutrition 0.000 title description 23
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- 210000004080 milk Anatomy 0.000 title description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 34
- 239000003765 sweetening agent Substances 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000008476 powdered milk Nutrition 0.000 claims abstract description 30
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 18
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- 108010011485 Aspartame Proteins 0.000 claims abstract description 14
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 14
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- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 claims abstract description 3
- 239000004377 Alitame Substances 0.000 claims abstract description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 3
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- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims abstract description 3
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims abstract description 3
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 3
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- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 4
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- 239000000314 lubricant Substances 0.000 claims description 3
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- 239000003381 stabilizer Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims 1
- 239000000546 pharmaceutical excipient Substances 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
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- 244000215068 Acacia senegal Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
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- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention relates to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk.
- a table sweetener in the form of powder or tablets comprising this composition.
- milky Some consumers of beverages, such as for example tea or coffee, like to add milk to their drinks, even if they have previously been sweetened with sugar or table sweeteners, in order to modify and correct the taste and appearance of the beverage, which is then referred to as being "milky".
- a container containing fresh milk is present alongside the sweetener, whether natural sugar or a synthetic sweetener.
- the milk which is placed for example in a jug on a bar and therefore exposed to the air, is subject to the risk of bacterial contamination because it remains at an unrefrigerated temperature for a variable length of time.
- Document EP 1 210 880 proposes the addition of milk whey- minerals to intensive sweeteners as sweetening compositions enriched in such minerals and capable of correcting the "metallic" taste typically provided by synthetic sweeteners. These compositions have not however proved satisfactory from either the organoleptic point of view or from the point of view of dispersion of the composition. In fact once they have been added to a beverage they do not make it possible to obtain a uniform taste and colour, which are typical of a beverage to which milk has been added.
- the same European patent application proposes a liquid whitener for coffee having as its main ingredients purified coconut oil (36%) , water (54%) , powdered skimmed milk (5%) and milk flavour (0.1%), to which is added an infinitesimal concentration of sucralose.
- a composition containing a large amount of water, is however subject to bacteriological contamination and although it enables coffee to be whitened it does not ensure a low calorie content in association with organoleptic properties which are typical of milk.
- the object of this invention is therefore to provide a solid sweetener which has optimum dispersion in coffee and excellent stability, and which once dissolved in the beverage provides the appearance and taste of the beverage to which milk has been added.
- the invention therefore relates .to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk in a percentage of 30% or more, in which the particle size of the milk particles in the powder is less than 0.7 mm.
- sweetener when used, this means a . sweetening composition which is to be used in the bulk state for addition in the preparation of sweets, bakery products or beverages, or a table sweetener in the form of powder or tablets for addition to hot or cold beverages, such as for example tea or coffee.
- powdered skimmed milk powdered partially skimmed milk and powdered whole milk.
- the composition according to the invention contains powdered milk having a powder particle size (granulometry) equal to or less than 0.7 mm. It has in fact been surprisingly discovered that powdered milks having such sizes have greater solubility and dispersibility than powders of larger dimensions, making it possible to achieve milkiness in a beverage similar to that obtained with milk when present as a percentage by weight equal to or above than 30% with respect to the final composition.
- the particle size of the milk powder is between 0.2 and 0.6 mm.
- intensive sweeteners may be any sweeteners capable of providing the degree of sweetness required in comparison with sucrose.
- these are one of or a mixture of intensive sweeteners selected from the group consisting of sucralose, aspartame, acesulfame K, sodium saccharinate, cyclamate, taumatin, stevia, neohesperidine, alitame and salt of acesulfame K and aspartame.
- the intensive sweetener is one of or a mixture of two or more compounds selected from the group consisting of sucralose, aspartame and acesulfame K, and even more preferably it is sucralose.
- the intensive sweetener is included in the sweetening composition between 0.5 and 35% by weight with respect to the total weight of the final composition.
- the milk-based sweetening composition according to the invention may also comprise additives such as fillers, lubricants, fibres, stabilisers, flavourings and/or taste correctors.
- additives such as fillers, lubricants, fibres, stabilisers, flavourings and/or taste correctors.
- fillers microcrystalline cellulose, carboxymethylcellulose and maltodextrin can be cited.
- fibres inulin fructo-oligosaccharides (FOS), resistant amides and maltodextrin can be cited.
- lubricants amino acids preferably leucine, can be cited.
- the invention relates to a solid table sweetening composition.
- the composition according to the invention may be in the form of tablets or in the form of powder.
- the intensive sweetener when in the form of powder, it will comprise from 0.5 to 2% by weight of the intensive sweetener with respect to the final composition, while when it is a tablet it will comprise from 10 to 30% by weight of the intensive sweetener with respect to the total weight of the final composition.
- it when it is a tablet it will comprise from 35 to 65% by weight of milk with respect to the total weight of the final composition, while when it is in the form of a powder it will comprise from 30 to 60% by weight of powdered milk with respect to the final weight of the composition.
- the table sweetener when it is a tablet it will comprise powdered milk having a particle size from 0.20 to 0.35 mm.
- the table sweetener according to the invention has proved to be optimally dispersed in the beverage, conferring whiteness and taste indexes similar to those of the beverage to which milk has been added, while at the same time guaranteeing the sweetness required, as will be shown below.
- 315 kg of powdered milk having a particle size between 0.2 and 0.3 mm, 70 kg of sucralose, 60 kg of crystalline microcellulose (commercially available as Microcel®) , 40 kg of carboxymethylcellulose (commercially available as Explocel®) and 15 kg of leucine were weighed and mixed in a screw mixer for 20 minutes. The mass was then discharged and sieved through a 1000 micron sieve. The mass passing through the sieve and having sizes below 1000 microns was then charged to a tabletting hopper through suction. The tabletting phase took place using a 36 punch rotary tabletting machine. The tablets so obtained were then stored and packed.
- Each tablet (weight 50 mg) had the following formulation: Powdered milk 63%
- the table sweetening compositions in tablet and powder forms were then subjected to a test to evaluate the sweetness index, the whiteness index, the taste and a test to evaluate dissolution time, by adding the sweetening composition to a cup of coffee.
- the sweetening compositions obtained in Examples 1 - 7 and the composition in Example 8 together with 5 ml of milk were added to a corresponding number of cups of coffee and the coffees obtained were subjected to the following evaluation.
- the sweetness index was judged by evaluating the coffee with reference to a scale from 0 to 10, where:
- 0 indicates a very low level of sweetness, a taste which on evaluation was judged to be substantially bitter.
- the ideal value for the normal sweetening of coffee 10 a value corresponding to 10 g of sucrose, a taste which on evaluation was judged to be excessively sweet.
- the whiteness index was judged by visual evaluation of the coffee with reference to a scale from 0 to 10, where:
- 5 is the ideal value when 5 ml of milk are added to a coffee
- Dissolution time was evaluated by dissolving the tablet and powder sweetening compositions in a solution at 65 0 C, measuring the time necessary for complete disaggregation with gentle stirring.
- Table 1 shows that all sweetening compositions D-G in powder form according to the invention provide a level of sweetness, a whiteness index, taste and dissolution comparable to the reference sample H with the addition of 5 ml of milk, while low calorie sweetening compositions A-C in tablet form provide an optimal index of sweeteness, but taste and whiteness index values slightly below those of the reference sample.
- This whiteness score data was however very satisfactory bearing in mind that the tablet has a total weight which is less than 20 times that of the powders.
Abstract
The invention relates to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk wherein the powdered milk is present in a percentage by weight equal to or above than 30% with respect to the final composition and wherein the powdered milk has a powder particle size equal to and less than 0.7mm. These intensive sweeteners may be selected from the group consisting of sucralose, aspartame, acesulfame K, sodium saccarinate, cyclamate, taumatin, stevia, neohesperidine, alitame and the salt of acesulfame K and aspartame. The sweetening composition is preferably a table sweetener in the form of powder or tablets.
Description
DESCRIPTION
"Milk-based solid sweetening composition"
This invention relates to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk. In particular it relates to a table sweetener in the form of powder or tablets comprising this composition.
Some consumers of beverages, such as for example tea or coffee, like to add milk to their drinks, even if they have previously been sweetened with sugar or table sweeteners, in order to modify and correct the taste and appearance of the beverage, which is then referred to as being "milky". Commonly in public establishments a container containing fresh milk is present alongside the sweetener, whether natural sugar or a synthetic sweetener. Obviously the milk, which is placed for example in a jug on a bar and therefore exposed to the air, is subject to the risk of bacterial contamination because it remains at an unrefrigerated temperature for a variable length of time.
Single-use sachets of cream or milk which are provided to the consumer only at the time of use have therefore been proposed. Although they overcome the danger of contamination because they are only opened when used, these must of course also be kept in a refrigerator in order to prevent their
natural deterioration.
Document EP 1 210 880 proposes the addition of milk whey- minerals to intensive sweeteners as sweetening compositions enriched in such minerals and capable of correcting the "metallic" taste typically provided by synthetic sweeteners. These compositions have not however proved satisfactory from either the organoleptic point of view or from the point of view of dispersion of the composition. In fact once they have been added to a beverage they do not make it possible to obtain a uniform taste and colour, which are typical of a beverage to which milk has been added.
The same European patent application proposes a liquid whitener for coffee having as its main ingredients purified coconut oil (36%) , water (54%) , powdered skimmed milk (5%) and milk flavour (0.1%), to which is added an infinitesimal concentration of sucralose. Such a composition, containing a large amount of water, is however subject to bacteriological contamination and although it enables coffee to be whitened it does not ensure a low calorie content in association with organoleptic properties which are typical of milk.
The need to provide a product which is a substitute for sugar or table sweetener and milk at the same time is still felt.
The object of this invention is therefore to provide a solid sweetener which has optimum dispersion in coffee and
excellent stability, and which once dissolved in the beverage provides the appearance and taste of the beverage to which milk has been added.
This object is accomplished through the solid sweetening composition as specified in claim 1.
The invention therefore relates .to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk in a percentage of 30% or more, in which the particle size of the milk particles in the powder is less than 0.7 mm.
When the term "sweetener" is used, this means a .sweetening composition which is to be used in the bulk state for addition in the preparation of sweets, bakery products or beverages, or a table sweetener in the form of powder or tablets for addition to hot or cold beverages, such as for example tea or coffee.
When the term "powdered milk" is used in this description, this means one or more compounds selected from the group consisting of powdered skimmed milk, powdered partially skimmed milk and powdered whole milk.
Whenever reference is made in this description to percentages, these are to be understood as percentages by weight.
The invention will now be described in detail and subsequently with reference to a number of examples of
preparation of the said composition.
The composition according to the invention contains powdered milk having a powder particle size (granulometry) equal to or less than 0.7 mm. It has in fact been surprisingly discovered that powdered milks having such sizes have greater solubility and dispersibility than powders of larger dimensions, making it possible to achieve milkiness in a beverage similar to that obtained with milk when present as a percentage by weight equal to or above than 30% with respect to the final composition. Preferably the particle size of the milk powder is between 0.2 and 0.6 mm.
According to the invention intensive sweeteners may be any sweeteners capable of providing the degree of sweetness required in comparison with sucrose. In particular these are one of or a mixture of intensive sweeteners selected from the group consisting of sucralose, aspartame, acesulfame K, sodium saccharinate, cyclamate, taumatin, stevia, neohesperidine, alitame and salt of acesulfame K and aspartame. Preferably the intensive sweetener is one of or a mixture of two or more compounds selected from the group consisting of sucralose, aspartame and acesulfame K, and even more preferably it is sucralose.
Preferably the intensive sweetener is included in the sweetening composition between 0.5 and 35% by weight with
respect to the total weight of the final composition.
The milk-based sweetening composition according to the invention may also comprise additives such as fillers, lubricants, fibres, stabilisers, flavourings and/or taste correctors. For example, among fillers microcrystalline cellulose, carboxymethylcellulose and maltodextrin can be cited. Among fibres inulin, fructo-oligosaccharides (FOS), resistant amides and maltodextrin can be cited. Among lubricants amino acids, preferably leucine, can be cited. In another aspect the invention relates to a solid table sweetening composition. In this case the composition according to the invention may be in the form of tablets or in the form of powder.
Preferably, when in the form of powder, it will comprise from 0.5 to 2% by weight of the intensive sweetener with respect to the final composition, while when it is a tablet it will comprise from 10 to 30% by weight of the intensive sweetener with respect to the total weight of the final composition. Preferably, when it is a tablet it will comprise from 35 to 65% by weight of milk with respect to the total weight of the final composition, while when it is in the form of a powder it will comprise from 30 to 60% by weight of powdered milk with respect to the final weight of the composition. Even more preferably, when the table sweetener is a tablet
it will comprise powdered milk having a particle size from 0.20 to 0.35 mm.
The table sweetener according to the invention has proved to be optimally dispersed in the beverage, conferring whiteness and taste indexes similar to those of the beverage to which milk has been added, while at the same time guaranteeing the sweetness required, as will be shown below.
The invention will now be more particularly described with reference to some examples of preparation of the sweetening composition provided by way of indication and without limitation.
Example 1 :
Preparation of solid sweetening composition A in tablet form.
315 kg of powdered milk having a particle size between 0.2 and 0.3 mm, 70 kg of sucralose, 60 kg of crystalline microcellulose (commercially available as Microcel®) , 40 kg of carboxymethylcellulose (commercially available as Explocel®) and 15 kg of leucine were weighed and mixed in a screw mixer for 20 minutes. The mass was then discharged and sieved through a 1000 micron sieve. The mass passing through the sieve and having sizes below 1000 microns was then charged to a tabletting hopper through suction. The tabletting phase took place using a 36 punch rotary
tabletting machine. The tablets so obtained were then stored and packed.
Each tablet (weight 50 mg) had the following formulation: Powdered milk 63%
Sucralose 14%.
Microcrystalline cellulose 12% Carboxymethylcellulose 8% Leucine 3%
Example 2 :
Preparation of solid sweetening composition B in tablet form.
312.5 kg of powdered skimmed milk having a particle size between 0.2 and 0.3 mm, 50 kg of sucralose, 22.5 kg of acesulfame K, 60 kg of microcrystalline cellulose (commercially available as Microcel®) , 40 kg of carboxymethylcellulose (commercially available as Explocel®) and 15 kg of leucine were weighed and mixed in a screw mixer for 20 minutes. The mass obtained was subjected to the same process as indicated in Example 1, using the same equipment. The mass was then tabletted using a 36 punch rotary tabletting machine. The tablets so obtained were then stored and packed. Each tablet (50 mg) had the following formulation:
Powdered milk 62.5%
Sucralose 10%
Acesulfame K 4.5% Microcrystalline cellulosel2% Carboxymethylcellulose 8%
Leucine 3% •
Example 3 :
Preparation of solid sweetening composition C in tablet form.
267.5 kg of powdered milk having a particle size between 0.2 and 0.3 mm, 62.5 kg of aspartame, 62.5 kg of acesulfame K, 60 kg of microcrystalline cellulose (commercially available as Microcel®) , 40 kg of carboxymethylcellulose (commercially available as Explocel®) and 7.5 kg of sodium stearate were weighed and mixed in a screw mixer for 20 minutes. • The mass obtained was subjected to the same procedure as indicated in Example 1, using the same equipment. The mass was then tabletted using a 36 punch rotary tabletting machine. The tablets so obtained were then stored and packed.
Each tablet (53 mg) had the following formulation: Powdered milk 53.5%
Aspartame 12.5% Acesulfame K 12.5%
Microcrystalline cellulosel2% Carboxymethylcellulose 8% Sodium stearate 1.5%
Example 4 :
Preparation of solid sweetening composition D in powder form.
5.4 kg of sucralose, 180 kg of • powdered milk having a particle size between 0.2 and 0.6 mm, 300 kg of branched maltodextrin, 110.4 kg of gum arabic and 3.5 kg of flavour were weighed and mixed in a screw mixer for 20 minutes. The product so obtained was sieved through a 1000 micron sieve and then stored and packed.
1 g of the powder prepared had the following formulation:
Gum arabic 18.4%
Sucralose 0.9%
Flavour 0.7%
Powdered milk 30% Branched maltodextrin50%
Example 5 :
Preparation of solid sweetening composition E in powder form. 4.5 kg of sucralose, 300 kg of powdered milk having a
particle size between 0.2 and 0.6 mm, 293.4 kg of branched maltodextrin and 2.1 kg of acesulfame K were weighed and then mixed in a screw mixer for 20 minutes. The powders so obtained were then sieved through a 1000 micron sieve, and then stored and packed.
1 g of the packed powder had the following formulation:
Powdered milk 50.0%
Branched maltodextrin48.9%
Sucralose 0.75% Acesulfame K 0.35%
Example 6 :
Preparation of solid sweetening composition F in powder form. 4.5 kg of aspartame, 300 kg of powdered milk having a particle size between 0.2 and 0.6 mm, 291 kg of branched maltodextrin and 4.5 kg of acesulfame K were weighed and mixed in a screw mixer for 20 minutes. The product so obtained was sieved through a 1000 micron sieve, and then stored and packed.
1 g of the packed powder had the following formulation: Powdered milk 50.0%
Branched maltodextrin48.5% Aspartame 0.75% Acesulfame K 0.75%
Example 7 :
Preparation of solid sweetening composition G in powder form
4.5 kg of aspartame, 591 kg of powdered milk having a particle size between 0.2 and 0.6 mm and 4.5 kg of acesulfame K were weighed and mixed in a screw mixer for 20 minutes. The product so obtained was sieved through a 1000 micron sieve, and then stored and packed.
1 g of the packed powder had the following formulation: Powdered milk 98.5%
Aspartame 0.75%
Acesulfame K 0.75%
Example 8 : Preparation of reference table sweetener H in powder form
494.4 kg of sorbitol, 58.8 kg of mannitol and 37.8 kg of fructose were weighed and sieved through a 1000 micron sieve. The mass passing through the sieve was then ground and then granulated in a fluidised bed granulator with a solution containing 9 kg of sodium saccharinate and 31 litres of water, for a time of 20 minutes. The product granulated in this way was dried with air at 370C for 20 minutes and cooled to ambient temperature.
The powder so obtained was then stored and packed. 1 g of the packed powder had the following formulation:
Sorbitol 82.4%
Mannitol 9.8%
Fructose 6.3%
Sodium saccharinate 1.5% The table sweetening compositions in tablet and powder forms were then subjected to a test to evaluate the sweetness index, the whiteness index, the taste and a test to evaluate dissolution time, by adding the sweetening composition to a cup of coffee. The sweetening compositions obtained in Examples 1 - 7 and the composition in Example 8 together with 5 ml of milk were added to a corresponding number of cups of coffee and the coffees obtained were subjected to the following evaluation. The sweetness index was judged by evaluating the coffee with reference to a scale from 0 to 10, where:
0: indicates a very low level of sweetness, a taste which on evaluation was judged to be substantially bitter.
5: the ideal value for the normal sweetening of coffee 10: a value corresponding to 10 g of sucrose, a taste which on evaluation was judged to be excessively sweet.
The whiteness index was judged by visual evaluation of the coffee with reference to a scale from 0 to 10, where:
0: indicates the colour of the coffee as such 5: indicates the colour of the coffee to which 5 ml of
fresh milk has been added,
10: indicates the colour of a glass of caffe latte containing 10 ml of coffee.
Taste was judged by evaluating the coffee with reference to a scale from 0 to 10, where:
0: indicates the taste of bitter coffee
5: is the ideal value when 5 ml of milk are added to a coffee
10: indicates the taste associated with a cappuccino. Dissolution time was evaluated by dissolving the tablet and powder sweetening compositions in a solution at 650C, measuring the time necessary for complete disaggregation with gentle stirring.
The values shown in Table 1 were obtained:
Table 1
Table 1 shows that all sweetening compositions D-G in powder form according to the invention provide a level of sweetness, a whiteness index, taste and dissolution comparable to the reference sample H with the addition of 5 ml of milk, while low calorie sweetening compositions A-C in tablet form provide an optimal index of sweeteness, but taste and whiteness index values slightly below those of the reference sample. This whiteness score data was however very satisfactory bearing in mind that the tablet has a total weight which is less than 20 times that of the powders.
Now making reference to Table 1, once dissolved in a beverage the solid sweetening composition according to the invention proved to have taste, colour and sweetening characteristics similar to the reference sweetening composition with the addition of fresh milk.
The invention has been described with reference to preferred embodiments but many changes or supplements may be made to the solid sweetening composition without thereby going beyond the scope of the protection of the appended claims.
Claims
1. A solid sweetening composition comprising one or more intensive sweeteners and powdered milk, wherein the powdered milk is present in a percentage by weight equal to or above than 30% in comparison with the final composition and wherein the powdered milk has a powder particle size equal to or less than 0.7 mm.
2. A solid sweetening composition according to claim 1, wherein the powdered milk has a powder particle size of between 0.2 and 0.6 mm.
3. A solid sweetening composition according to claim 2 or claim 3, wherein the said composition comprises one or more of the intensive sweeteners in a percentage by weight within the range 0.5 to 35% with respect to the total weight of the final composition.
4. A solid sweetening composition according to any of claims 1 to 3, wherein one or more of the intensive sweeteners are selected from the group consisting of sucralose, aspartame, acesulfame K, sodium saccharinate, cyclamate, taumatin, stevia, neohesperidine, alitame and salt of acesulfame K and aspartame.
5. A solid sweetening composition according to claim 4, wherein the intensive sweetener is one of or a mixture of two or more compounds selected from the group consisting of sucralose, aspartame and acesulfame K.
6. A solid sweetening composition according to claim 5, wherein the intensive sweetener is sucralose.
7. A solid sweetening composition according to any of claims 1 to. 6, wherein the sweetening composition comprises additives selected from the group consisting of fillers, lubricants, fibres, stabilisers, taste correctors, flavours and mixtures thereof.
8. A solid sweetening composition according to claim 7, wherein the additive is one or more fillers selected from the group consisting of microcrystalline cellulose, carboxymethylcellulose and maltodextrin.
9. A solid sweetening composition according to any of claims 1 to 8, wherein the composition is a table sweetener in powder form comprising one or more intensive sweeteners in a percentage by weight within the range 0.5 to 2% with respect to the total weight of the final composition.
10. A solid sweetening composition according to claim 9, wherein the composition is of table sweetener in powder form comprising powdered milk in a percentage by weight from 30 to 50% with respect to the total weight of the final composition.
11. A table sweetening tablet comprising a composition according to any of claims 1 to 8 and suitable excipients.
12. A table sweetening tablet according to claim 11, wherein the tablet comprises 1 or more intensive sweeteners in a percentage by weight in the range from 10 to 30% with respect to the total weight of the tablet.
13. A table sweetening tablet according to claim 11 or 12, wherein the tablet comprises powdered milk in a percentage by weight in the range from 35 to 65% with respect to the total weight of the tablet.
14. A table sweetening tablet according to any of claims 11 to 13, wherein the tablet comprising powdered milk has a powder particle size of between 0.2 and 0.35 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2005/000139 WO2006097947A2 (en) | 2005-03-14 | 2005-03-14 | Milk-based solid sweetening composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2005/000139 WO2006097947A2 (en) | 2005-03-14 | 2005-03-14 | Milk-based solid sweetening composition |
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| WO2006097947A2 true WO2006097947A2 (en) | 2006-09-21 |
| WO2006097947A3 WO2006097947A3 (en) | 2007-09-20 |
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| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3072486A (en) * | 1959-06-30 | 1963-01-08 | Et Oakes Corp | Preparation for soluble milk powder |
| GB2095531A (en) * | 1981-03-09 | 1982-10-06 | Psillos Ariadni | Powdered sweetened condensed milk |
| WO1999030578A1 (en) * | 1997-12-17 | 1999-06-24 | The Nutrasweet Company | USE OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER IN DAIRY AND DAIRY ANALOGUE PRODUCTS |
| JP2000135055A (en) * | 1998-10-29 | 2000-05-16 | Sanei Gen Ffi Inc | Milk-containing product with improved milk feeling |
| DE20017502U1 (en) * | 2000-10-12 | 2001-03-01 | Hart Beheer B V J | Sweet delicacy in solid form |
| EP1210880A1 (en) * | 1998-10-28 | 2002-06-05 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
-
2005
- 2005-03-14 WO PCT/IT2005/000139 patent/WO2006097947A2/en not_active Application Discontinuation
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3072486A (en) * | 1959-06-30 | 1963-01-08 | Et Oakes Corp | Preparation for soluble milk powder |
| GB2095531A (en) * | 1981-03-09 | 1982-10-06 | Psillos Ariadni | Powdered sweetened condensed milk |
| WO1999030578A1 (en) * | 1997-12-17 | 1999-06-24 | The Nutrasweet Company | USE OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER IN DAIRY AND DAIRY ANALOGUE PRODUCTS |
| EP1210880A1 (en) * | 1998-10-28 | 2002-06-05 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| JP2000135055A (en) * | 1998-10-29 | 2000-05-16 | Sanei Gen Ffi Inc | Milk-containing product with improved milk feeling |
| DE20017502U1 (en) * | 2000-10-12 | 2001-03-01 | Hart Beheer B V J | Sweet delicacy in solid form |
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| Title |
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| DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2004, KEOGH K ET AL: "Effect of the particle size of spray-dried milk powder on some properties of chocolate." XP002353772 Database accession no. 2004-00-k0404 * |
| PATENT ABSTRACTS OF JAPAN vol. 2000, no. 08, 6 October 2000 (2000-10-06) -& JP 2000 135055 A (SANEI GEN FFI INC), 16 May 2000 (2000-05-16) * |
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| WO2006097947A3 (en) | 2007-09-20 |
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