WO2008103893A1 - Compositions édulcorantes entièrement naturelles - Google Patents

Compositions édulcorantes entièrement naturelles Download PDF

Info

Publication number
WO2008103893A1
WO2008103893A1 PCT/US2008/054696 US2008054696W WO2008103893A1 WO 2008103893 A1 WO2008103893 A1 WO 2008103893A1 US 2008054696 W US2008054696 W US 2008054696W WO 2008103893 A1 WO2008103893 A1 WO 2008103893A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight percent
composition
composition weight
sweetener
blend
Prior art date
Application number
PCT/US2008/054696
Other languages
English (en)
Inventor
Loren Miles
Gina Rapo
Chan Ma
Original Assignee
Loren Miles
Gina Rapo
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Loren Miles, Gina Rapo filed Critical Loren Miles
Priority to EP08730489A priority Critical patent/EP2129240A4/fr
Publication of WO2008103893A1 publication Critical patent/WO2008103893A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/38—L-sugars
    • 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

  • compositions and preparations thereof relate to natural sweetener compositions and preparations thereof. More specifically, the disclosure relates to zero- or low-calorie natural sweetener compositions including a polyol such as erythritol; a natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; maltodextrin and calcium.
  • the compositions are intended for use in beverages, foods and/or food and beverage products to replace or reduce high-calorie sweetener content and/or to provide dietary calcium supplementation.
  • High-fructose corn syrup, artificial sweeteners, sugar, obesity and diabetes are today's biggest health concerns. Health officials and scientists are beginning to understand in particular the link with high-fructose corn syrup, artificial sweeteners and sugar products to obesity, diabetes and numerous other health concerns. It is estimated that the average American consumes 20 teaspoons a day or more than 150 pounds of sugar per year. Teen consumption is higher at 34 teaspoons of sugar a day.
  • zero- or low-calorie sweetener or sugar substitutes that can be used in foods and/or beverages to replace or reduce high-calorie sweeteners and/or sugar content.
  • zero-calorie artificial sweeteners include, for example, aspartame, acesulfame-K, sucralose and saccharin.
  • Low-calorie natural sweeteners would include Io han guo and stevia both derived from fruit and roots, respectively.
  • not all zero- or low-calorie sweeteners or sugar substitutes, artificial or natural are suitable for all applications.
  • some sweeteners may be suitable for beverages such as sodas and drink mixes but are not acceptable for use in baked goods because exposure to higher temperatures during baking can reduce the sweetening ability of the sweetener.
  • Some natural sweeteners have a bitter aftertaste and do not render a sweet enough taste or exist in a natural color such as brown or yellow, which conflicts with clear beverages or light colored baked products.
  • some sweeteners may be suitable for use in solid foods or baked goods but may not work properly for use in beverages and drink mixes due to limitations on solubility or may not have GRAS status (generally recognized as safe as defined by the FDA).
  • aspects and embodiments of the present disclosure provide natural, zero- or low-calorie natural sweetener compositions and preparations thereof that can be used in food products, including baked goods, snack goods, dairy goods and/or beverages and beverage mixes to replace or reduce high-calorie sugar or sugar sweetener content.
  • the disclosure provides an all natural sweetener composition that tastes, bakes and cooks like sugar; is low-glycemic and/or diabetic-friendly; reduces the risk of tooth decay; contains less than 1 gram of carbohydrates per serving; and/or provides dietary calcium supplementation.
  • the general object of certain embodiments of the present invention can be attained, at least in part, through an all natural sweetener composition including a polyol, such as erythritol, an all natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose (a low- calorie disaccharide derived from sucrose) and calcium.
  • a polyol such as erythritol
  • an all natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose (a low- calorie disaccharide derived from sucrose) and calcium.
  • natural, organic cane sugar may be added to the above referenced ingredients.
  • the all natural sweetener composition includes erythritol, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, isomaltulose, calcium and natural cane sugar (sucrose).
  • the all natural sweetener composition that delivers baking performance nearly identical to that of cane sugar includes about 25 to about 35 natural organic cane sugar (sucrose), about 30 to about 40 composition weight percent erythritol, about 1 to about 12 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and about 25 to about 35 composition weight percent isomaltulose, and about 2 to about 12 composition weight percent calcium.
  • the all natural sweetener composition includes about 27.825 composition natural organic cane sugar, 35.856 composition weight percent erythritol, about 4.864 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, about 27.825 composition weight percent isomaltulose, and about 3.63 composition weight percent of calcium.
  • an all natural sweetener composition for the primary use in baking food products includes about 1 to about 35 composition weight percent erythritol, preferably about 5 to about 15 composition weight percent erythritol; about 65 to about 95 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, preferably about 78 to about 88 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 1 to about 20 composition weight percent maltodextrin, preferably about 2 to about 12 composition weight percent maltodextrin; and about 1 to about 20 composition weight percent calcium, preferably about 2 to about 8 composition weight percent calcium.
  • the all natural sweetener composition includes about 10.44 composition weight percent erythritol, about 82.40 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, about 4.75 composition weight percent maltodextrin, and about 2.37 composition weight percent of calcium.
  • natural caloric sweetener compositions such as sucrose, fructose, and glucose
  • sucrose, fructose, and glucose provide the most desirable taste to consumers, they are caloric in nature.
  • a numerous natural and synthetic high-potency sweeteners are non-caloric; however, some exhibit sweet tastes that have different temporal profiles (e.g. onset, duration), maximal responses, flavor profiles, mouthfeels, and/or adaptation behaviors than that of sugar. It is well known to those skilled in the art of food/beverage formulation that optimal development of the sweetener in a composition requires re -balancing of the flavor and other taste components.
  • sweeteners and sugar substitutes it is particularly desirable in the production of sweeteners and sugar substitutes to develop sweeteners and sweetener compositions that are as similar as possible to sugar in texture, taste, and usability. More specifically, it is particularly desirable to develop sweeteners and sweetener compositions that provide an appropriate level of sweetness, have an appropriate texture and mouthfeel, have a positive impact on product appearance, have limited or no negative aftertaste, and provide flavor enhancing and/or masking abilities, stability, and the ability to rise, caramelize (brown), and to provide a crust when baked, and to preserve and taste similar to cane sugar taste profile.
  • due to the varying properties of different sweetening ingredients it is often difficult to achieve as satisfactory of a result when combining such ingredients. This is generally believed to be due to the synergistic effects of mixing various sweetening compounds wherein the sweetness of the mixture is often greater than the apparent sweetness of the individual components.
  • the instant disclosure is directed to the discovery that an appropriate blend of a polyol such as erythritol, a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and maltodextrin, isomaltulose and natural, organic cane sugar (sucrose) and/or calcium can result in sweetener product that has many of the desirable properties of sugar and supplementing the body with calcium, an essential mineral for bone and general health support.
  • a polyol such as erythritol
  • a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, and maltodextrin
  • isomaltulose and natural organic cane sugar (sucrose) and/or calcium
  • sweetener product that has many of the desirable properties of sugar and supplementing the body with calcium, an essential mineral for bone and general health support.
  • the instant disclosure provides a zero- or low-calorie all natural sweetener composition suitable for use in beverages, food products and/or the baking of food products, as it is designed to achieve an enhanced baking profile and properties nearly identical to that of cane sugar.
  • an all natural sweetener composition includes a polyol, such as, for example, erythritol; a reduced-calorie sweetener such as a blend of oligofructose, fructose, vegetable protein isolate, natural flavors, maltodextrin, isomaltulose, and calcium supplementation and natural, organic cane sugar (sucrose).
  • Another certain embodiment of the present invention further provides an all- natural sweetener composition having zero or low in calories per serving and may depending on the amount used, contain less than 1 gram of carbohydrates per serving.
  • Yet another certain embodiment of the present invention additionally provides an all-natural sweetener composition that tastes like sugar, bakes like sugar, is low-glycemic and diabetic-friendly, and may reduce the risk of tooth decay.
  • emerging clinical research suggests that calcium absorption is enhanced by the presence of oligofructose derived from inulin.
  • girls and boys aged between 9 and 12 supplemented with a mixture of oligofructose and long- chain inulin had an additional net accretion of calcium of 30 milligrams per day, compared to the controls who received a placebo (American Journal of Clinical Nutrition, 2005, Vol. 82, pp. 471-476).
  • osteoporosis is estimated to affect about 75 million people in Europe, the USA and Japan. According to the International Osteoporosis Foundation, the total annual direct cost of osteoporotic fractures is $17.5 billion in the US (2002 figure).
  • aspects and embodiments of the instant disclosure provide a sweetener composition which further comprises calcium as dietary supplement.
  • baked food or “baked good” comprises the all-natural sweetener compositions of the instant disclosure.
  • “Baked goods” or “baked food products” can include ready to eat and all ready to bake products, flours, and mixes requiring preparation before serving.
  • Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.
  • naked food or goods can be classified into at least three groups: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil's food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs generally are characterized as being flour-based, whereas batters are more water-based.
  • "baked goods” generally comprise a combination of sweetener, water, and fat.
  • Baked goods can also contain flour in order to make a dough or a batter.
  • the term “dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll.
  • the term “batter” as used herein consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drop from a spoon.
  • the type of flour may be selected based on the desired food or baked goods product.
  • the flour comprises an edible non-toxic flour that is conventionally utilized in baked goods.
  • the flour may be a bleached bake flour, general purpose flour, or unbleached flour.
  • flour may be enriched with additional vitamins, minerals, or proteins.
  • Non-limiting examples of flours suitable for use in particular embodiments of the invention include wheat, corn meal, whole grain, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof.
  • Starches or farinaceous material also may be used as the flour in particular embodiments. Common food starches generally are derived from potato, corn, wheat, barley, oat, tapioca, arrow root, and sago. Modified starches and pre-gelatinized starches also may be used in particular embodiments.
  • Baked goods may also comprise a number of additional conventional ingredients such as leavening agents, flavors, colors, milk, milk by-products, egg, egg byproducts, cocoa, vanilla or other flavoring, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconuts, flavored chips such a chocolate chips, butterscotch chips, and caramel chips, and combinations thereof.
  • Leavening agents may comprise chemical leavening agents or yeast leavening agents.
  • Non- limiting examples of chemical leavening agents suitable for use in particular embodiments of this invention include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.
  • baking soda e.g., sodium, potassium, or aluminum bicarbonate
  • baking acid e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate
  • taste improving compositions can impart positive affects on the taste profile can include elimination or reduction of the "undesirable taste," which includes any taste property which is not imparted by sugars, e.g. glucose, sucrose, fructose, or similar saccharides.
  • undesirable taste includes any taste property which is not imparted by sugars, e.g. glucose, sucrose, fructose, or similar saccharides.
  • undesirable tastes include delayed sweetness onset, lingering sweet aftertaste, metallic taste, bitter taste, cooling sensation taste or menthol-like taste, licorice-like taste, and/or the like.
  • the sweetener compositions of the instant disclosure can also optionally combined if desired with additional "taste improving compositions.”
  • Exemplary components can include other carbohydrates, amino acids and their corresponding salts, poly- amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsif ⁇ ers, flavonoids, alcohols, polymers, other sweet taste improving taste additives imparting such sugar-like characteristics, and combinations thereof.
  • nutritive sweeteners can include, for example, Sucrose (table sugar), Sugarcane; Sugar alcohols; Honey; Fruits; Syrups, including, for example, Maple syrup, Sugar beet syrup, Corn syrup, Cane syrup, Golden syrup, Barley malt syrup, Molasses (treacle), Brown rice syrup, and Agave syrup.
  • non-nutritive sweeteners can include, for example, Acesulfame potassium, also known as Sunett®; Alitame, also known as Aclame®; Aspartame, also known as Equal® or Nutrasweet®; Cyclamate; Glycyrrhizin; Lo han guo; Neotaume; Nerillartine; Saccharin, also known as Sweet 'n' Low®; Stevioside; Sucralose, also known as Splenda®.
  • Acesulfame potassium also known as Sunett®
  • Alitame also known as Aclame®
  • Aspartame also known as Equal® or Nutrasweet®
  • Cyclamate Glycyrrhizin
  • Lo han guo Neotaume
  • Nerillartine also known as Sweet 'n' Low®
  • Stevioside Sucralose, also known as Splenda®.
  • sucrose may include sucrose, lactose, and/or fructose.
  • polyol also known as "sugar alcohol", polyhydric alcohol, or polyalcohol
  • sugar alcohol e.g. aldehyde or ketone, reducing sugar
  • Polyols have the general formula: H(HCHO) n+ iH, whereas sugar's is H(HCHO) n HCO.
  • Polyols do not contribute to tooth decay when used in food preparation as they are not metabolized by the bacteria in the mouth.
  • polyols can be used in combination with additional ingredients or agents which contribute complementary gygroscopic, crystalline, and/or heat of solution (warming effect when dissolved that helps cancel e.g. erythritol's cooling effect) characteristics.
  • exemplary sugar alcohols may include Glycol, Glycerol, Erythritol, Arabitol, Xylitol, Ribitol, Mannitol, Sorbitol, Isomalt, Maltitol, and Lactitol.
  • erythritol is the preferred polyol.
  • Disaccharides and monosaccharides can both form exemplary sugar alcohols; however, sugar alcohols derived from disaccharides (e.g. maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.
  • the all natural sweetener composition comprises of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors (e.g. orange fruit peels).
  • an all natural sweetener composition for the primary use in baking food products where the taste and qualities of cane sugar are nearly identical, such as with the use of heat, browning, (Maillard reaction), and crystallization (hardening of the sweetener), includes a polyol, such as erythritol, a blend of oligofructose, fructose, vegetable protein isolate, natural flavors, isomaltulose (a low-caloric disaccharide derived from sucrose) and calcium is provided.
  • the natural sweetener composition includes:
  • composition weight percent erythritol preferably about 27 to about 37 composition weight percent erythritol
  • composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors preferably about 1 to about 10 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors;
  • composition weight percent isomaltulose preferably about 10 to about 30 composition weight percent isomaltulose
  • composition weight percent calcium preferably about 2 to about 7 composition weight percent calcium
  • composition weight percent natural, organic cane sugar preferably about 25 to about 35 composition weight natural, organic cane sugar (sucrose).
  • the all natural sweetener composition may include additional ingredients, compounds or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition.
  • the all natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener.
  • the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and/or other flow or preservative agents.
  • the natural sweetener composition can includes: about 20 to about 45, about 30 to about 41, about 35 to about 36 composition weight percent erythritol; about 1 to about 8, about 2 to about 7, about 4.5 to about 5.5 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 15 to about 30, about 20 to about 30, about 27 to about 28 composition weight percent isomaltulose; about 3 to about 4 composition weight percent calcium; and about 20 to about 60, about 25 to about 55, about 25 to about 30, about 26 to about 29, about 27 to about 28 composition weight natural, organic cane sugar (sucrose).
  • Sweetener composition 2 [0047]
  • an all natural sweetener composition for the primary use in commercial food and beverage product applications where the taste and qualities of cane sugar are nearly identical, such as with the use of heat, browning, (maillard reaction), and crystallization (hardening of the sweetener), high heat beverage processing, however, at ten times the sweetness of cane sugar, offers greater cost efficiency includes an appropriate blend of a polyol such as erythritol, a reduced-calorie sweetener, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors, maltodextrin, and calcium, can result in sweetener product that has many of the desirable properties of sugar without the added calories.
  • an all natural sweetener composition for use in beverages and/or food products includes erythritol, a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors and maltodextrin and calcium.
  • the natural sweetener composition includes:
  • composition weight percent erythritol preferably about 5 to about 15 composition weight percent erythritol
  • composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors preferably about 78 to about 88 composition weight percent a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors;
  • composition weight percent maltodextrin preferably about 2 to about 12 composition weight percent maltodextrin;
  • composition weight percent calcium preferably about 2 to about 8 composition weight percent calcium.
  • the all-natural sweetener composition may include additional ingredients, compounds or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition.
  • the all-natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener.
  • the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and/or other flow or preservative agents.
  • the natural sweetener composition can includes: about 8 to about 12, about 10 to about 11 composition weight percent erythritol; about 80 to about 85, about 82 to about 83 composition weight percent of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; about 2 to about 6, about 4 to about 5, composition weight percent maltodextrin; and about 2 to about 4, about 2 to about 3 composition weight percent calcium.
  • the exemplary compositions of the instant disclosure can be formulated or prepared by a special process to prevent or reduce undesired environmental factors (e.g moisture penetration) from adversely affecting the taste, appearance and/or flow- ability characteristics of the composition as originally intended.
  • Suitable process and/or method can include, for example, applying and/or dispersing an aerosolized solution containing, for example, preserving agents, such as glycerin, silica, corn or rice derived product such that when applied to the compositions and/or components thereof of the instant disclosure, the intended taste, appearance, and/or flow-ability of the compositions disclosed herein are preserved.
  • said solution is applied while the sweetener compositions are placed in a suitable receiving platform, such as, for example, a fluidized- bed dryer.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention se rapporte à des compositions édulcorantes naturelles à teneur en calories réduite, voire nulle, comprenant : un polyol, comme de l'érythrite par exemple ; un agent édulcorant naturel comprenant un mélange de : oligofructose, fructose, isolat de protéine végétale, et arômes naturels ; des substances de remplissage (diluants) ; et du calcium. Les compositions sont destinées à être employées dans des boissons, des aliments, et/ou des produits mêlant nourriture et boisson, et visent à remplacer ou à réduire une teneur en édulcorant haute calorie, et/ou à constituer une supplémentation alimentaire en calcium.
PCT/US2008/054696 2007-02-23 2008-02-22 Compositions édulcorantes entièrement naturelles WO2008103893A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP08730489A EP2129240A4 (fr) 2007-02-23 2008-02-22 Compositions édulcorantes entièrement naturelles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US90313607P 2007-02-23 2007-02-23
US60/903,136 2007-02-23

Publications (1)

Publication Number Publication Date
WO2008103893A1 true WO2008103893A1 (fr) 2008-08-28

Family

ID=39710517

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2008/054696 WO2008103893A1 (fr) 2007-02-23 2008-02-22 Compositions édulcorantes entièrement naturelles

Country Status (3)

Country Link
EP (1) EP2129240A4 (fr)
TW (1) TW200901899A (fr)
WO (1) WO2008103893A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012107203A1 (fr) * 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Édulcorant et/ou activateur d'édulcorant, composition d'édulcorant, leurs procédés de fabrication et produits comestibles en contenant
ITRM20130599A1 (it) * 2013-10-31 2015-05-01 Gennaro Bencivenga Composizione nutraceutica di alimenti vegetali.
CN109793201A (zh) * 2019-03-26 2019-05-24 武汉轻工大学 一种天然复合甜味剂及其制备方法和新型挤压面筋
CN109938073A (zh) * 2019-04-11 2019-06-28 倍养健康科技（上海）有限公司 一种蓬松、酥脆泡芙壳及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH717768A1 (de) * 2020-08-20 2022-02-28 Hello Sweety Ag Zuckerersatzstoff für Backwaren oder Konditorwaren.

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030068429A1 (en) * 2000-02-15 2003-04-10 Anne Frippiat Inulin products with improved nutritional properties
US6599556B2 (en) * 2000-11-21 2003-07-29 Cargill, Inc. Protein supplemented confectionery compositions

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0599830B1 (fr) * 1991-08-07 1996-03-20 Raffinerie Tirlemontoise Compositions hypocaloriques de chocolat
AU3968697A (en) * 1996-07-26 1998-02-20 Kristine A. Bateman Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications
EP1177728A4 (fr) * 1999-04-16 2003-03-19 San Ei Gen Ffi Inc Composition contenant du sucralose et produit comestible contenant cette composition
CA2385759A1 (fr) * 1999-10-04 2001-04-12 Ajinomoto Co., Inc. Compositions d'edulcorants a fort pouvoir sucrant a pouvoir sucrant accru, correcteurs de gout et leur utilisation
US20040086615A1 (en) * 2002-11-04 2004-05-06 Cargill, Inc. & Cerestar Holding Bv Reduced calorie confectionery compositions
BRPI0413241A (pt) * 2003-08-01 2006-10-03 Cargill Inc composições de adoçante de mesa de monatina e métodos de fazer as mesmas
ES2466291T3 (es) * 2005-07-27 2014-06-09 Symrise Ag Uso de hesperetina para potenciar el sabor dulce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030068429A1 (en) * 2000-02-15 2003-04-10 Anne Frippiat Inulin products with improved nutritional properties
US6599556B2 (en) * 2000-11-21 2003-07-29 Cargill, Inc. Protein supplemented confectionery compositions

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
AMERICAN JOURNAL OF CLINICAL NUTRITION, vol. 82, 2005, pages 471 - 476
See also references of EP2129240A4 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012107203A1 (fr) * 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Édulcorant et/ou activateur d'édulcorant, composition d'édulcorant, leurs procédés de fabrication et produits comestibles en contenant
ITRM20130599A1 (it) * 2013-10-31 2015-05-01 Gennaro Bencivenga Composizione nutraceutica di alimenti vegetali.
WO2015063058A1 (fr) * 2013-10-31 2015-05-07 Bencivenga Gennaro Composition nutriceutique à base d'aliments végétaux
CN109793201A (zh) * 2019-03-26 2019-05-24 武汉轻工大学 一种天然复合甜味剂及其制备方法和新型挤压面筋
CN109938073A (zh) * 2019-04-11 2019-06-28 倍养健康科技（上海）有限公司 一种蓬松、酥脆泡芙壳及其制备方法

Also Published As

Publication number Publication date
EP2129240A4 (fr) 2010-03-17
TW200901899A (en) 2009-01-16
EP2129240A1 (fr) 2009-12-09

Similar Documents

Publication Publication Date Title
US20080213452A1 (en) All natural sweetener compositions
KR102333022B1 (ko) 개선된 감미료
KR102213010B1 (ko) 개선된 감미료
JP4361737B2 (ja) 低カロリー食品を調製する方法
US20160302463A1 (en) Food and beverage products comprising allulose (psicose)
US20060068073A1 (en) Low calorie, palatable sugar substitute with water insoluble bulking agent
KR20150130324A (ko) 개선된 감미료
US20080171124A1 (en) All natural sweetener composition
US20140255581A1 (en) Low Calorie Sugar Substitute Composition and Methods for Making the Same
WO2013079084A1 (fr) Produit de boulangerie et son procédé de préparation
WO2021140225A1 (fr) Compositions d'oligosaccharides et leurs procédés de production
WO2008103893A1 (fr) Compositions édulcorantes entièrement naturelles
US10933074B2 (en) Methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates
US20230095865A1 (en) High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Using Them
US20030131757A1 (en) Hydrogenated starch hydrolysates with bimodal DP distribution
US20240090548A1 (en) Flavor altering and/or sweetness enhancing compositions and methods and food and beverage products based thereon
WO2013107465A1 (fr) Crème solide ou semi-solide, kit à dessert et leur procédé de préparation
US20210076718A1 (en) Natural Sweetener Composition
US20220267817A1 (en) Natural Sweetener Compositions
Safaii Special Topic 14.2
AU2022382815A1 (en) Methods and systems for production of high fiber baked goods
El-Sayed et al. Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08730489

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2008730489

Country of ref document: EP