WO2011085645A1 - Solution de sucralose et son procédé de fabrication - Google Patents

Solution de sucralose et son procédé de fabrication Download PDF

Info

Publication number
WO2011085645A1
WO2011085645A1 PCT/CN2011/000075 CN2011000075W WO2011085645A1 WO 2011085645 A1 WO2011085645 A1 WO 2011085645A1 CN 2011000075 W CN2011000075 W CN 2011000075W WO 2011085645 A1 WO2011085645 A1 WO 2011085645A1
Authority
WO
WIPO (PCT)
Prior art keywords
acid
sodium
weight
potassium
solution
Prior art date
Application number
PCT/CN2011/000075
Other languages
English (en)
Chinese (zh)
Inventor
白彦兵
林关羽
过鑫富
白秀君
姜伟林
Original Assignee
浙江杭州鑫富药业股份有限公司
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 浙江杭州鑫富药业股份有限公司 filed Critical 浙江杭州鑫富药业股份有限公司
Publication of WO2011085645A1 publication Critical patent/WO2011085645A1/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
    • 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
    • A23L27/37—Halogenated 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

  • the present invention relates to a functional sweetener and a preparation method thereof, and in particular to a sucralose solution and a preparation method thereof. Background technique
  • Sucralose is currently the only functional sweetener produced from sucrose. Its sweetness is 600 times that of sucrose, and its sweetness is pure. It has no bitter aftertaste, no calories, no caries, is obesity, cardiovascular Ideal food additive for sick and diabetic patients. Long-term toxicological tests have shown that sucralose is extremely safe, and environmental studies have further confirmed that this sucralose sweetener is harmless to fish and aquatic organisms and biodegradable. Sucralose is currently widely used in the beverage, food, pharmaceutical, health care and cosmetics industries.
  • Sucralose has good stability, especially its aqueous solution is more stable than the solid form, and it is more stable under neutral and acidic conditions.
  • the sucralose solution has better dispersion and better adjustability than its solid form. Therefore, the sucralose solution can be used not only in beverages, baked goods, jelly, fruit sugar, etc. in the food industry, but also in medicines, nutraceuticals, cough drops and the like.
  • buffer systems may consist of a weak acid and a corresponding weak acid salt, or may be composed of two weak acid salts.
  • Suitable buffer systems listed include citric acid with sodium citrate or potassium citrate; phosphoric acid with sodium or potassium phosphate; amino acids with their corresponding salts, such as arginine and arginine HC1, lysine Acid and lysine HC1; tartaric acid and sodium tartrate or potassium tartrate; fatty acid and fatty acid sodium or fatty acid methyl ester; malic acid and sodium malate or potassium palmitate; sodium dihydrogen phosphate and sodium hydrogen phosphate; and other similar substances.
  • the solvent used is water, ethanol or propylene Alcohol.
  • Chinese Patent 20071016244.5 provides an aqueous solution of sucralose and a preparation method thereof.
  • the aqueous solution composition includes one or more of sucralose, a flavoring agent, a preservative, a food coloring matter, a vitamin, a trace element, and an acidity adjusting agent.
  • the flavoring agents mentioned in the invention include flavors and fragrances; preservatives include benzoic acid and its salts, sorbic acid and its salts; food colorings include natural and synthetic pigments such as lemon yellow and caramel color; Vitamin AE, vitamin B1-B6; trace elements include calcium, iron, zinc, iodine, selenium; acidity regulators include citrate; water is tap water, distilled water, mineral water, purified water. This invention does not require the pH of the aqueous solution.
  • the object of the present invention is to overcome the above disadvantages of the prior art and to provide a sucralose solution which exhibits more excellent stability, can more effectively avoid solution discoloration and hydrolysis problems, and has very good corrosion resistance. Avoid the breeding of harmful microorganisms.
  • a sucralose solution comprising sucralose, a preservative, a stabilizer and a solvent, and having a pH of 3.0 to 8.0, preferably 4.0 to 7.5, wherein the stabilizer is selected from the group consisting of trisodium phosphate and hexametaphosphate One or more of sodium, sodium tripolyphosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.
  • the present inventors have found that the use of these stabilizers in a sucralose solution has the effect of retaining moisture, making the solution more stable during storage.
  • the preservative may be selected from natural preservatives such as tea polyphenols, essential oils, allicin, anthraquinones and propolis; biological preservatives such as polylysine, natamycin, lactobacillus, shells One or more of a glycan, lysozyme, red yeast rice, an antimicrobial peptide, and kojic acid.
  • natural preservatives such as tea polyphenols, essential oils, allicin, anthraquinones and propolis
  • biological preservatives such as polylysine, natamycin, lactobacillus, shells
  • glycan, lysozyme a glycan, lysozyme, red yeast rice, an antimicrobial peptide, and kojic acid.
  • the solvent may be selected from water, such as drinking water, deionized water, mineral water, and Purified water; ethanol, such as one or more of food grade ethanol and medicinal ethanol.
  • the above solution may further comprise one or more groups of acidity regulators selected from the group consisting of: tartaric acid and calcium hydroxide; tartaric acid and sodium acetate; tartaric acid and disodium succinate; tartaric acid and phosphates such as sodium, potassium or calcium.
  • acidity regulators selected from the group consisting of: tartaric acid and calcium hydroxide; tartaric acid and sodium acetate; tartaric acid and disodium succinate; tartaric acid and phosphates such as sodium, potassium or calcium.
  • sodium, potassium or calcium orthophosphates, acid phosphates or basic phosphates acetic acid and sodium hydroxide; acetic acid and potassium hydroxide; acetic acid and calcium hydroxide; acetic acid and sodium acetate; acetic acid and disodium succinate
  • Acetic acid and citrate such as potassium citrate, sodium or calcium citrate; acetic acid and potassium lactate; acetic acid and phosphate, such as sodium, potassium or calcium orthophosphate, acid phosphate or basic phosphate; Acetic acid and sodium bicarbonate; acetic acid and sodium carbonate; acetic acid and potassium carbonate; fumaric acid and sodium hydroxide; fumaric acid and potassium hydroxide; fumaric acid and calcium hydroxide; fumaric acid and sodium sodium
  • the above solution may further comprise a flavor enhancer such as one or more of glycine, disodium succinate, sodium glutamate and L-alanine.
  • a flavor enhancer such as one or more of glycine, disodium succinate, sodium glutamate and L-alanine.
  • the flavor enhancer maintains a good mouthfeel of the aqueous solution of sucralose.
  • the above solution may further comprise a supplementary amino acid selected from one or more of glycine, lysine, arginine and D-tryptophan. Supplementation of amino acids can increase the nutrient of the solution, while some amino acids have certain antiseptic and taste-improving effects.
  • the above solution may further comprise one or more of a vitamin such as a water-soluble vitamin Br ⁇ B choline, inositol and vitamin C. Vitamins can be added as appropriate.
  • a vitamin such as a water-soluble vitamin Br ⁇ B choline, inositol and vitamin C. Vitamins can be added as appropriate.
  • the solution may comprise 3.0% by weight to 35.0% by weight of sucralose; 0.001% by weight to 3.0% by weight, preferably 0.001%, based on the total weight of the solution. Weight) ⁇ 0.5% by weight of preservative; 0.001% by weight ⁇ 3.0% by weight, excellent Choose from 0.001% by weight to 0.5% by weight of stabilizer.
  • the solution may further comprise 0.001% by weight to 3.0% by weight, preferably 0.001% by weight to 0.5% by weight, based on the total weight of the solution; % (by weight) ⁇ 3.0% by weight, preferably 0.001% by weight to 0.5% by weight of odorant; 0.001% by weight to 3,0% by weight, preferably 0.001% by weight - 0.5% by weight of supplemental amino acids; 0.001% by weight - 3.0% by weight, preferably 0.001% by weight to 0.5% by weight of vitamins.
  • the invention also provides a preparation method of the above solution, the preparation method comprises the following steps: (1) dissolving sucralose in a solvent and decolorizing by adding activated carbon;
  • the above preparation method may include the following steps:
  • the present invention produces a clear, odorless, colorless, stable, antiseptic sucralose solution by the combination of the above components, which exhibits superior stability compared to the existing sucralose solution product. It can effectively avoid the problem of discoloration and hydrolysis of the solution, and has very good anti-corrosion ability, can avoid the breeding of harmful microorganisms, and can be widely used in food, medicine, health care products and other industries.
  • Preparation method The solvent is heated in a suitable container, and after the temperature reaches 45 ° C - 60 ° C, crystal sucralose is added and stirred for 30 minutes.
  • a small amount of activated carbon may be added to remove the color, and the activated carbon may be removed by filtration.
  • the preservative, acidity regulator, stabilizer, flavor enhancer, amino acid and vitamin are added in sequence according to the steps, stirred for 30 minutes, filtered with a 0.45 micron microporous filter to obtain a filtrate, and finally packaged by ultraviolet sterilization. product.
  • Example 1 sucralose 50.00 g, purified water 150.00 g, polylysine 0.02 g, natamycin 0.01 g, acetic acid 0.04 g, sodium acetate 0.04 g, glycine 0.2 g, trisodium phosphate 0.02 g, vitamin B5 0.02g.
  • Solution pH 5.0 clear, colorless. After six months of accelerated stability test, the solution was clear, slightly yellow, sucralose content 24.90%, pH 4.2, total colony ⁇ 10 cfb/ml, mold, yeast total ⁇ 10 cfu/ml, and coliform was negative.
  • Example 2 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.2 g of acetic acid, 0.2 g of sodium acetate, 0.2 g of glycine, 0.22 g of trisodium phosphate, and 0.04 g of vitamin B5.
  • Solution pH 4.9 clear, colorless. After six months of accelerated stability test, the solution was clear, colorless, sucralose content 24.97%, pH 4.2, total colony ⁇ 10 cf / ml, mold, yeast total ⁇ 10 cfu / ml, coliform was negative.
  • Example 3 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.01 g of natamycin, 0.02 g of acetic acid, 0.04 g of sodium acetate, 0.2 g of glycine, and 0.02 g of trisodium phosphate.
  • Solution pH 5.5 clear, colorless. After six months of accelerated stability test, the solution was clear, colorless, sucralose content 25.05%, pH 4.8, total colony ⁇ 10 cfu/ml, mold, yeast total ⁇ 10 cfu/ml, and coliform was negative.
  • Example 4 sucralose 50.00 g, purified water 150.00 g, polylysine 0.02 g, natamycin 0.01 g, acetic acid 0.02 g, disodium succinate 0.04 g, glycine 0.2 g, sodium hexametaphosphate 0.01 g .
  • Solution pH 5.6 clear, colorless. After six months of accelerated stability test, the solution was clear and colorless. 3. The chlorosucrose content was 25.02%, the pH was 4.7, the total number of colonies was ⁇ 10 cfu/ml, the total number of molds and yeasts was ⁇ 10 cfu/ml, and the coliform group was negative.
  • Example 5 sucralose 50.00 g, purified water 150.00 g, polylysine 0.02 g, natamycin 0.01 g, citric acid 0.04 g, disodium hydrogen phosphate 0.06 g, glycine 0.2 g, trisodium phosphate 0.06 g.
  • Solution pH 7.0 clear, colorless. After six months of accelerated stability test, the solution was clear, colorless, sucralose content 24.95%, pH 6.1, total colony ⁇ 10 cfu/ml, mold, yeast total ⁇ 10 cfu/ml, and coliform was negative.
  • Example 6 sucralose 50.00 g, purified water 150.00 g, polylysine 0.02 g, natamycin 0.01 g, citric acid 0.03 g, sodium acetate 0.04 g, disodium hydrogen phosphate 0.07 g, glycine 0.2 g, Trisodium phosphate 0.06 g.
  • Solution pH 6.7 clear, colorless. After six months of accelerated stability test, dissolve The solution is clear, colorless, sucralose content 24.93%, pH 5.8, total colony ⁇ 10 cfu/ml, mold, yeast total ⁇ 10 cfli/ml, and coliform is negative.
  • Example 7 sucralose 50.00 g, purified water 150.00 g, polylysine 0.02 g, natamycin 0.01 g, citric acid 0.03 g, acetic acid 0.02 g, sodium acetate 0.04 g, disodium hydrogen phosphate 0.07 g, 0.2 g of glycine and 0.06 g of trisodium phosphate.
  • Example 8 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.03 g of citric acid, 0.07 g of disodium hydrogen phosphate, 0.2 g of glycine, 0.02 g of trisodium phosphate, and 0.04 g of vitamin B5.
  • Solution pH 5.7 clear, colorless. After six months of accelerated stability test, the solution was clear and slightly yellow, the sucralose content was 24.92%, pH 5.0, the total number of colonies was ⁇ 10 cfu/ml, the total number of molds and yeasts was ⁇ 10 cfu/ml, and the coliform group was negative.
  • Example 9 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.18 g of potassium dihydrogenate, 0.04 g of disodium hydrogen phosphate, 0.2 g of glycine, and 0.04 g of vitamin B5.
  • Example 10 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.18 g of potassium dihydrogen phosphate, 0.02 g of disodium hydrogen phosphate, 0.2 g of glycine, 0.01 g of trisodium phosphate, 0.04 g of vitamin B5. .
  • Example 11 50.00 g of sucralose, 150.00 g of purified water, 0.02 g of polylysine, 0.04 g of acetic acid, 0.04 g of disodium succinate, 0.2 g of glycine, 0.04 g of vitamin B5, and 0.02 g of trisodium phosphate.
  • Solution pH 4.8 clear, colorless. After six months of accelerated stability test, the solution was slightly yellow, the sucralose content was 25.1%, the pH was 4.2, the total number of colonies was ⁇ 10 cf /ml, the total number of molds and yeasts was ⁇ 10 cfu/ml, and the coliform group was negative.
  • Example 12 20.00 g of sucralose, 180.00 g of purified water, 0.02 g of polylysine, 0.04 g of acetic acid, 0.06 g of sodium acetate, 0.2 g of glycine, and 0.02 g of trisodium phosphate.
  • Solution pH 5.2 clear, colorless. After six months of accelerated stability test, the solution was colorless, sucralose content 9.91%, pH 4.8, total colony ⁇ 10 cfli/ml, mold, yeast total ⁇ 10 cfU/ml, and coliform was negative.
  • Example 13 7.00 g of sucralose, 193.00 g of purified water, 0.02 g of polylysine, 0.04 g of acetic acid, 0.06 g of sodium acetate, 0.2 g of glycine, and 0.02 g of trisodium phosphate.
  • Solution pH 5.1 clear, colorless; after six months accelerated stability test, the solution is slightly yellow, sucralose content is 3.49%, pH 4.5, total number of colonies ⁇ 10 cfb/ml, total number of molds and yeasts ⁇ 10 cfU/ml
  • the coliform group was negative.
  • Example 14 50.00 g of sucralose, 50.00 g of purified water, 100.00 g of edible alcohol, 0.02 g of polylysine, 0.04 g of acetic acid, 0.06 g of sodium acetate, 0.2 g of glycine, and 0.02 g of trisodium stearate.
  • Solution pH 5.2 clear, colorless; after six months accelerated stability test, the solution is slightly yellow, sucralose content 3.49%, pH 4.6, total number of colonies ⁇ 10 cfu/ml, mold, total yeast ⁇ 10 cf / ml
  • the coliform group was negative.
  • the results show that the appearance of the above solution is basically colorless transparent liquid, the physical and chemical indicators are basically stable, microorganisms
  • the indicators meet the relevant hygiene requirements, the specific test results of the total number of bacteria: ⁇ 10cfu / ml, mold, yeast: ⁇ 10cf / ml, coliform was negative, not detected. Based on this result, it is inferred that the solution has good long-term stability.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Preparation (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne une solution de sucralose et son procédé de fabrication. La solution comprend du sucralose, un agent conservateur, un agent stabilisateur est un solvant, avec des fourchettes de pH compris entre 3,0 et 8,0. Ledit agent stabilisateur peut être pris parmi un ou plusieurs des composés du groupe suivant : phosphate de sodium, hexamétaphosphate de sodium, tripolyphosphate de sodium, hydrogénophosphate de disodium et hydrogénophosphate de trisodium. Dotée d'une grande stabilité et d'un grand pouvoir de conservation, cette solution de sucralose ne présente pas de risque d'altération de couleur et d'hydrolyse.
PCT/CN2011/000075 2010-01-18 2011-01-18 Solution de sucralose et son procédé de fabrication WO2011085645A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201010002270A CN101744216A (zh) 2010-01-18 2010-01-18 一种三氯蔗糖溶液及其制备方法
CN201010002270.8 2010-01-18

Publications (1)

Publication Number Publication Date
WO2011085645A1 true WO2011085645A1 (fr) 2011-07-21

Family

ID=42472291

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2011/000075 WO2011085645A1 (fr) 2010-01-18 2011-01-18 Solution de sucralose et son procédé de fabrication

Country Status (2)

Country Link
CN (1) CN101744216A (fr)
WO (1) WO2011085645A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2461842T3 (es) * 2010-12-16 2014-05-21 Purac Biochem Bv Método para la inhibición de la actividad de levadura
CN102524644A (zh) * 2012-01-18 2012-07-04 常州市牛塘化工厂有限公司 一种液体三氯蔗糖
CN105707833A (zh) * 2016-03-07 2016-06-29 李云军 一种高甜度蔗糖素
CN107373289A (zh) * 2017-08-02 2017-11-24 太仓市荣德生物技术研究所 一种使用上安全高效的生物防腐剂
CN109043468A (zh) * 2018-07-16 2018-12-21 南通市常海食品添加剂有限公司 一种高液态三氯蔗糖组合物及其制备方法
CN109673919A (zh) * 2018-12-04 2019-04-26 杭州富特名食品科技有限公司 六偏磷酸钠增强ε-聚赖氨酸或其盐酸盐抑菌性的应用
CN111458495A (zh) * 2020-04-07 2020-07-28 上海雄图生物科技有限公司 一种用于时间分辨荧光免疫层析抗体标记试剂及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5384311A (en) * 1990-12-14 1995-01-24 Mcneil-Ppc, Inc. Liquid concentrate compositions
CN101120768A (zh) * 2007-09-07 2008-02-13 苏州苏克瑞甜品科技有限公司 一种液体甜味剂及其制备方法
US20080299277A1 (en) * 2007-06-01 2008-12-04 Yaohai Chao Sweetening Compositions
CN101411462A (zh) * 2007-10-15 2009-04-22 盐城捷康三氯蔗糖制造有限公司 三氯蔗糖水溶液及其制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5384311A (en) * 1990-12-14 1995-01-24 Mcneil-Ppc, Inc. Liquid concentrate compositions
US20080299277A1 (en) * 2007-06-01 2008-12-04 Yaohai Chao Sweetening Compositions
CN101120768A (zh) * 2007-09-07 2008-02-13 苏州苏克瑞甜品科技有限公司 一种液体甜味剂及其制备方法
CN101411462A (zh) * 2007-10-15 2009-04-22 盐城捷康三氯蔗糖制造有限公司 三氯蔗糖水溶液及其制备方法

Also Published As

Publication number Publication date
CN101744216A (zh) 2010-06-23

Similar Documents

Publication Publication Date Title
WO2011085645A1 (fr) Solution de sucralose et son procédé de fabrication
CN111698910B (zh) 稳定化的甜菊醇糖苷组合物及其用途
CA2057532C (fr) Compositions de concentres liquides
TWI320697B (en) Packaged beverages
RU2234945C2 (ru) Стабилизатор водного раствора и водосодержащего сырья с самопроизвольно изменяющимися окислительно-восстановительными свойствами
JP4627477B2 (ja) 酢酸又は食酢を配合したマカ抽出物含有飲食物
AU2008284737B2 (en) Chlorella extract-containing material and method of improving the storage stability thereof
CN107410442A (zh) 一种肉类食品保鲜灭菌剂及其制备方法
JP2008148588A (ja) ポリフェノール組成物
US20130045314A1 (en) Liquid sucralose sweetener composition
WO2006022174A1 (fr) Inhibiteur de brunissement contenant comme ingrédient actif de l’acide ascorbique 2-glucoside et procédé d’inhibition de brunissement utilisant cet inhibiteur
ZA200207705B (en) Use a polyphosphate as a tooth erosion inhibitor in acidic compositions.
TW200520695A (en) Packaged beverages
JP2008148586A (ja) ポリフェノール組成物
ES2384510T3 (es) Bebida ácida de bacterias de ácido láctico y método para producir la bebida ácida de bacterias de ácido láctico
JP2008148587A (ja) ポリフェノール組成物
JP2009062301A (ja) ヤエヤマアオキエキスおよびその利用
JP4587710B2 (ja) 抗菌剤組成物
JP2010265215A (ja) メチオニナーゼ阻害剤
ES2618839T3 (es) Agente descolonizante de Helicobacter pylori
JP2006333769A (ja) 茶抽出物
KR20110053021A (ko) 구강 양치액 조성물
CN114431473A (zh) 一种高稳定性可制作酸性风味食品的低聚果糖产品
JPH066049B2 (ja) 食品保存剤
CN109805241A (zh) 一种含中草药食品防腐剂及其制备方法

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11732635

Country of ref document: EP

Kind code of ref document: A1