WO2012007961A2 - Composition d'édulcorant et son procédé de production - Google Patents

Composition d'édulcorant et son procédé de production Download PDF

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Publication number
WO2012007961A2
WO2012007961A2 PCT/IN2011/000458 IN2011000458W WO2012007961A2 WO 2012007961 A2 WO2012007961 A2 WO 2012007961A2 IN 2011000458 W IN2011000458 W IN 2011000458W WO 2012007961 A2 WO2012007961 A2 WO 2012007961A2
Authority
WO
WIPO (PCT)
Prior art keywords
sucrose
crystals
sucralose
sweetener composition
sweetener
Prior art date
Application number
PCT/IN2011/000458
Other languages
English (en)
Other versions
WO2012007961A3 (fr
Inventor
Sharad Krishnaji Kasarle
Kamlakar Kulkarni
Original Assignee
Alkem Laboratories Ltd.
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 Alkem Laboratories Ltd. filed Critical Alkem Laboratories Ltd.
Publication of WO2012007961A2 publication Critical patent/WO2012007961A2/fr
Publication of WO2012007961A3 publication Critical patent/WO2012007961A3/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • 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 sweetener composition and a process for its production.
  • sugar or sucrose is the most widely accepted sweetener, worldwide, with its organoleptic proper ⁇ : es such as sweetness intensity, mouth feel, absence of after taste and visual looks of the crystals, unmatched yet, by any other sweetener.
  • organoleptic proper ⁇ es such as sweetness intensity, mouth feel, absence of after taste and visual looks of the crystals, unmatched yet, by any other sweetener.
  • sucrose is found to be highly calorific with the high calories providing no nutrient values to the user.
  • the undesirable effects associated with the high consumption of sugar such as obesity, tooth decay and raised blood glucose in diabetics have resulted in an intensive search for alternative substitutes.
  • a number of artificial sweeteners have been approved for public consumption, none have so far fulfilled the requirements of being safe, non- caloric, stable over a wide range of pHs and temperatures with a long shelf-life, and having the desirable organoleptic properties of sucrose.
  • sugar substitutes An important class of sugar substitutes is the high intensity sweeteners.
  • Compounds like aspartame, saccharin, sucralose are all high intensity artificial sweeteners. However none of these sweetners have the desirable organoleptic properties of sugar though their sweetness intensity is much higher than that of sucrose.
  • Artificial sweeteners in general have a bitter and astringent aftertaste followed with the lingering sweetness. If the bitterness is controlled and also the lingering effect, then the taste buds responsible for identifying sweetness profile can be activated and results in sensing of high degree of sweetness.
  • sucrose l properties or palatabi lity of sucrose are intact, with the sucrose being required in less amounts, thus contributing to less calories and also the undesirable after taste of the high intensity sweetener is masked.
  • United States Patent No. 3,01 1 ,897 relates to low calorie sweetening composition which is a porous, sponge like material made up of fine particles of sugar and of synthetic sweetener agglomerated into granules having one half bulk density as that of granulated sugar.
  • the composition of the invention is made by combining fine pulverised sugar together with a fine synthetic sweetener, in proper proportions into porous sponge like agglomerates or granules of low bulk density.
  • the composition of this patent is just a physical mixture of two sweeteners and has a dull appearance and lack of coherence causing it to undergo erosion to give a dusty product and a variable bulk density.
  • the sugar has to be pulverized. The pulverized sugar absorbs moisture quickly making the resultant product hygroscopic.
  • UK Patent Application No. 2216387A relates to low density crystalline sucrose and its use as carrier in high intensity sweetener compositions.
  • the application discloses a sweetener composition comprising hollow spheroids or part spheroids of microcrystalline sucrose, generally bound to crystals of sucrose, the sweetener preferably containing one or more high intensity sweeteners such as sucralose.
  • the sweetener is prepared by spray drying a sucrose syrup with simultaneous injection of an inert pressurized gas and, generally, contacting the sprayed syrup during the spray drying step and/or after completion of said step, with crystals of sucrose, and preferably by incorporating a high intensity sweetener in the syrup or in the agglomeration step.
  • the composition of this invention has very fine particle size unlike the composition of the present invention which gives crystals similar to those of sucrose. Also the process of this application uses spray drying which would be expensive and time consuming.
  • European Patent Specification 0313234B 1 relates to compositions of the high intensity sucralose with saccharide sweeteners selected from the group consisting of fructose, glucose, invert sugar, starch-derived glucose syrups, h igh fructose corn syrups and sugar alcohols. This patent discloses that no synergy is found in combinations of sucralose and sucrose and teaches away from using the said combination for sweetener compositions.
  • sucrose in combination with a high intensity sweetener such as sucralose in such a way that the desirable organoleptic properties of sucrose are intact, with the sucrose being required in less amounts, thus contributing to less calories and also the undesirable after taste of the high intensity sweetener is masked.
  • a high intensity sweetener such as sucralose
  • At least one of the preceding objects is met, in whole or in part, by a sweetener composition comprising crysta of sucrose, with sucralose incorporated in the said crystals of sucrose.
  • At least one of the preceding objects is also met, in whole or in part, by a process for the production of a sweetener composition comprising crystals of sucrose, with sucralose crystals incorporated in the said crystals of sucrose.
  • the present invention provides a sweetener composition which has the organoleptic properties or palatability of sucrose but is much lesser calorific.
  • the present invention also provides a sweetener composition which has the organoleptic properties or palatability of sucrose but can be used for diabetics as it does elevate blood glucose levels like sucrose.
  • the present invention also provides a sweetener composition with sucrose in combination with a high intensity sweetener such as sucralose in such a way that the desirable organoleptic properties of sucrose are intact, with the sucrose being required in less amounts, thus contributing to less calories and also the undesirable after taste of the high intensity sweetener is masked.
  • a high intensity sweetener such as sucralose
  • the present invention also provides a process for the production of a sweetener composition with sucrose in combination with a high intensity sweetenei such as sucralose.
  • a sweetener composition with sucrose in combination with a high intensity sweetenei such as sucralose is provided.
  • a sweetener composition comprising crystals of sucrose, with sucralose incorporated in the sucrose.
  • sucrose used is from various sources such as cane sugar, various fruits, vegetable juices and the like.
  • H A process for the production of sweetener composition of crystals of sucrose, with sucralose incorporated in the sucrose comprising dissolving sucralose in a solution of sucrose, seeding with sucrose crystals and concentrating the resultant solution to get crystals of the said sweetener composition.
  • a sweetener composition with sucrose in combination with a high intensity sweetener such as sucralose can be made in such a way that the desirable organoleptic properties or palatabil ity is sucrose is intact, with the sucrose being required in less amounts, thus contributing to less calories and also the undesirable after taste of the high intensity sweetener is masked.
  • the present invention provides a sweetener composition which has the organoleptic properties or palatabi lity of sucrose but is much lesser calorific.
  • the present invention also provides a sweetener composition which has the organoleptic properties or palatability of sucrose but can be used tor diabetics as it does elevate blood glucose levels like sucrose.
  • the present vention also provides a sweetener composition with sucrose in combination with a high intensity sweetener such as sucralose in such a way that the desirable organoleptic properties of sucrose are intact, with the sucrose being required in less amounts, thus contributing to less calories and also the undesirable after taste of the high intensity sweetener is masked.
  • a high intensity sweetener such as sucralose
  • the present invention also provides a process for the production of a sweetener composition with sucrose from various sources such as cane sugar, various fruits and vegetable juices in combination with a high intensity sweetener such as sucralose.
  • the present invention provides a sweetener composition
  • a sweetener composition comprising crystals of sucrose, with sucralose crystals incorporated in the sucrose.
  • the present invention also provides a sweetener composition comprising crystals of sucrose, wherein the sucralose crystals are entrapped within the sucrose crystals.
  • the present invention also provides a sweetener composition comprising crystals of sucrose, wherein the sucrose crystals are coated by the sucralose.
  • the present invention also provides a process for the production of sweetener composition of crystals of sucrose, with sucralose crystals incorporated in the sucrose comprising dissolving sucralose in a solution of sucrose, optional ly seeding with sucrose crystals and concentrating the resultant solution to get crystals of the said sweetener composition.
  • the present invention also provides a process for the production of sweetener composition of crystals of sucrose, with sucralose crystals incorporated in the sucrose comprising slowly adding a solution of sucralose to crystals of sucrose with agitation, to get crystals of the said sweetener composition.
  • organoleptic properties or "palatabi lity” as used in this specification refers to the sweetness intensity, mouth feel and visual looks and absence of after taste. This would also include color, smell, aroma, taste and texture of the food product after addition of the sweetener.
  • incorporating the sucralose in the sucrose means associating the sucralose molecule with the sucrose crystals. This may be done by either entrapping the sucralose crystals within the sucrose crystals or by coating the sucrose crystals by the sucralose
  • Sucrose is cnemically ⁇ -D-fructofuranosyl-a-D-glucopyranoside [57-50-1 ]. Its various synonyms are: Beet sugar; cane sugar; a-D-glucopyr ⁇ nosyl- -D-fructofuranoside; refined sugar; saccharose; sugar.
  • Sucrose is a sugar obtained from sugar cane [Saccharum officinarum Linne (Fam.
  • sucrose occurs as colorless crystals, crystalline masses or blocks, or as a white, crystalline powder; it is odorless and has a sweet taste. Given below is the structural formula of sucrose. HO OH HO OH
  • the sweetener composition of the present invention uses sucrose crystals.
  • the sucrose crystals used may be of any size desired and do not have to be pulverized unlike prior art compositions.
  • Sucrose from various sources such as cane sugar, various fruits, vegetable juices and the likemay be used in the sweetening composition of the present invention in order to impart an aesthetic flavor to it.
  • Sucrose may be used in amounts ranging from about 90% w/w to about 99% w/w in the compositions of the present invention.
  • Sucralose is a zero-calorie artificial sweetener with the chemical name l ,6-Dichloro- l ,6- dideoxy-p-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside. It is approximately twice as sweet as saccharin and four times as sweet as aspartame. Unlike aspartame it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life. Sucralose is nearly 600 times sweeter than sucrose.
  • the composition of the present invention may use sucralose in amounts ranging from about 1% w/w to about 10% w/w.
  • the process of the production of sweetener composition of the present invention is achieved generally by incorporating the sucralose in the sucrose. This may be done by either entrapping the sucralose within the sucrose crystals or by coating the sucrose crystals by the sucralose.
  • the sucralose crystals may be entrapped in the sucrose crystals by dissolving sucralose in a solution of sucrose, optionally seeding with sucrose crystals and concentrating the resultant solution to get crystals of the said sweetener composition.
  • the sucrose crystals may be coated by sucralose by slowly adding a solution of sucralose to crystals of sucrose with agitation, to get crystals of the said sweetener composition.
  • Sucrose from various sources such as cane sugar, various fruits, vegetable juices and the like may be used for incorporation of sucralose. This would give sweetening composition crystals which have the organoleptic appeal of sugar, the aesthetic flavor of the cane/fruits/vegetables used and the calorie saving advantage of the sucralose used.
  • Sucrose crystals of uniform size were taken in a rotary drum blender with constant agitation & to this, the solution of 1 % - 10% sucralose dissolved in isopropyl alcohol (IPA) was added at a very slow flow rate of 5gms/minute using spray nozzles.
  • IPA isopropyl alcohol
  • the resultant crystals were subjected to atmospheric/room temperature drying and the solvent was evaporated to afford crystals of the sweetener composition of the present invention which had good aesthetic value aesthetics in terms of size, shape and looks similar to sucrose.
  • sucrose/sugar and sucralose taken for the examples of the sweeten ing composition of this invention:
  • the sweetener composition of the present invention is to be used in much lesser amounts than sugar for achieving the same amount of sweetness as sugar. In the process, it imparts only a fraction of the calories as compared to sugar for achieving a similar degree of sweetness.
  • sweetening compositions of the invention were prepared as per Table 2 by the process as given in example 1 above.
  • sucrose/sugar and sucralose taken for the examples of the sweetening composition of this invention
  • sweetening compositions of the invention were prepared as per Table 3 by the process as given in example 1 above.
  • the sweetener composition of example 8 was used in various food products as a sweetener.
  • the food products were tasted by 25 volunteers and rated for its organoleptic properties or palatability as given in Table 4. This was compared to the food products with sucrose, whose palatability was treated as the benchmark. So sucrose would have 5 points in all parameters. Table 4
  • composition of the present invention has a lower glycemic index and similar sweetness index as sugar, it is almost as palatable as sugar with respect to color, smell, aroma, taste and texture (of the sweetner in) of the food item. This would be in sharp contrast to the prior art mixtures of sucrose and sucralose which lack the palatability of the present composition or sucrose.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne une composition d'édulcorant comprenant des cristaux de saccharose, du sucralose étant incorporé dans le saccharose.
PCT/IN2011/000458 2010-07-11 2011-07-11 Composition d'édulcorant et son procédé de production WO2012007961A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN1769MU2010 2010-07-11
IN1769/MUM/2010 2010-07-11

Publications (2)

Publication Number Publication Date
WO2012007961A2 true WO2012007961A2 (fr) 2012-01-19
WO2012007961A3 WO2012007961A3 (fr) 2012-03-29

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0334617A2 (fr) * 1988-03-25 1989-09-27 TATE & LYLE PUBLIC LIMITED COMPANY Compositions d'édulcorant
WO2005103304A1 (fr) * 2004-03-23 2005-11-03 Mcnell-Ppc, Inc Substitut de sucre prepare avec des edulcorants nutritifs de forte intensite
WO2006027796A2 (fr) * 2004-07-30 2006-03-16 Pharmed Medicare Pty. Ltd. Composition edulcorante possedant une teneur calorique reduite
US20070264403A1 (en) * 2006-05-11 2007-11-15 Nehmer Warren L Sparkling agglomerated sweetener, and method of making it

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0334617A2 (fr) * 1988-03-25 1989-09-27 TATE & LYLE PUBLIC LIMITED COMPANY Compositions d'édulcorant
WO2005103304A1 (fr) * 2004-03-23 2005-11-03 Mcnell-Ppc, Inc Substitut de sucre prepare avec des edulcorants nutritifs de forte intensite
WO2006027796A2 (fr) * 2004-07-30 2006-03-16 Pharmed Medicare Pty. Ltd. Composition edulcorante possedant une teneur calorique reduite
US20070264403A1 (en) * 2006-05-11 2007-11-15 Nehmer Warren L Sparkling agglomerated sweetener, and method of making it

Also Published As

Publication number Publication date
WO2012007961A3 (fr) 2012-03-29

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