WO2016116620A1 - Boisson contenant de la cellobiose - Google Patents

Boisson contenant de la cellobiose Download PDF

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Publication number
WO2016116620A1
WO2016116620A1 PCT/EP2016/051376 EP2016051376W WO2016116620A1 WO 2016116620 A1 WO2016116620 A1 WO 2016116620A1 EP 2016051376 W EP2016051376 W EP 2016051376W WO 2016116620 A1 WO2016116620 A1 WO 2016116620A1
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WO
WIPO (PCT)
Prior art keywords
weight
beverage
cellobiose
total
content
Prior art date
Application number
PCT/EP2016/051376
Other languages
German (de)
English (en)
Inventor
Timo Johannes Koch
Birgit KAUFMANN
Karl Ludovici
Stefan König
Original Assignee
Pfeifer & Langen GmbH & Co. KG
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 Pfeifer & Langen GmbH & Co. KG filed Critical Pfeifer & Langen GmbH & Co. KG
Priority to EP16701472.9A priority Critical patent/EP3247223A1/fr
Publication of WO2016116620A1 publication Critical patent/WO2016116620A1/fr

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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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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

Definitions

  • the invention relates to a beverage which cellobiose and additionally optionally comprises a further carbohydrate component and / or a sweetener component.
  • the sensory overall impression (organoleptic) of a drink is important.
  • the mouthfeel which u.a. is characterized by the viscosity of the drink, as a complex haptic sensory impression an important role.
  • the combination of sensory perceptions such as taste and smell and, to a lesser extent, other elements such as texture and mouthfeel is also referred to as "palatability".
  • sugar-reduced or sugar-free beverages have a negative sensory profile, a reduced mouthfeel, an unpleasant side-effect and / or aftertaste as well as a poorer flavor profile compared to sucrose-containing beverages.
  • the beverages should be characterized by a low, compared to conventional drinks reduced physiological energy content, a good glycemic index, a good overall sweetness, a good taste, a good flavor profile, a good palatability and / or a good mouthfeel.
  • JP 2002 223721 relates to cellooligosaccharides for improving the taste of sweetener compositions.
  • EP 1 930 012 relates to a composition containing cellooligosaccharides.
  • WO 2012/046346 relates to a tea extract containing tannin, an amino acid and cellobiose.
  • JP 2008 199997 relates to cellooligosaccharides for masking acid and improving the taste of foods.
  • JP 2011 026411 relates to powder compositions containing perfume, pigments, functional substances or cellobiose.
  • DE 202011003113 discloses an instant beverage composition, in particular for producing a preferably non-cariogenic and / or calorie-reduced instant beverage by treatment with a drinkable liquid, wherein the composition is at least substantially free of sucrose and wherein the composition is in the form of granules and or agglomerate, in particular granules, is present, wherein the composition (a) as granules and / or Agglomerating agent containing a combination of isomaltulose with at least one sugar substitute and / or with at least one sugar other than sucrose and (b) at least one flavoring and / or flavoring agent.
  • the invention has for its object to provide drinks, which have advantages over conventional drinks.
  • a first aspect of the invention relates to a beverage comprising cellobiose, wherein the content of cellobiose is at least 0.01% by weight, based on the total weight of the beverage.
  • cellobiose has a positive influence on the sensory profile of carbohydrate-reduced or otherwise carbohydrate-free beverages, i. Drinks containing cellobiose, no other carbohydrates or a reduced amount of other carbohydrates.
  • the cellobiose has a texturizing effect and thus gives carbohydrate-reduced or carbohydrate-free drinks a better mouthfeel.
  • cellobiose masks off notes of sweeteners and results in reduced carbohydrate or non-carbohydrate drinks overall in an improved flavor profile.
  • the use of cellobiose in beverages according to the invention preferably has the purpose of maintaining the physiological energy content, i. to reduce calories and / or increase the dietary benefits by reducing carbohydrate content and / or to improve the mouthfeel of drinks which, in addition to cellobiose, contain no other carbohydrates or a reduced level of other carbohydrates.
  • the drink according to the invention is a liquid prepared for drinking and in principle not limited in terms of its nature and nature.
  • the beverage is typically aqueous or instantized, with the water content preferably at least 80% by weight based on the total weight of the beverage.
  • the beverage of the invention contains cellobiose, i. D-glucosyl- ⁇ - (1-> 4) -D-glucose.
  • the cellobiose is preferably more free in the beverage, i. chemically unmodified form.
  • the cellobiose may in principle be solid, suspended or dissolved in the beverage. Preferably, the total amount of cellobiose contained in the beverage is dissolved.
  • the content of cellobiose is at least 0.01 wt%, more preferably at least 0.10 wt%, even more preferably at least 0.25 wt%, most preferably at least 0.50 wt%, and especially at least 0.75% by weight, based in each case on the total weight of the beverage.
  • the content of cellobiose is at most 15% by weight, more preferably at most 12.5% by weight, even more preferably at most 10% by weight, or at most 9.0% by weight, or at most 8.0 %
  • the content of cellobiose is at most 15% by weight, more preferably at most 12.5% by weight, even more preferably at most 10% by weight, or at most 9.0% by weight, or at most 8.0 %
  • the content of cellobiose is in the range of 0.5 to 10 wt .-%, more preferably 0.75 to 7.5 wt .-%, more preferably from 1.0 to 5.0 wt .-%, in each case based on the total weight of the drink.
  • the content of cellobiose is in the range of 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight, 2.0 ⁇ 0.5% by weight, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5 wt%, 4, 0 ⁇ 2.5 wt%, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5.0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, 5.0 ⁇ 0.5% by weight, 6.0 ⁇ 5, 5% by weight, 6.0 ⁇ 4.5% by weight, 6.0 ⁇ 3.5% by weight, 6.0 ⁇ 2.5% by weight, 6.0 ⁇ 1.5% by weight %, 6.0 ⁇ 0.5% by weight, 7.0 ⁇ 6.5% by weight, 7.0 ⁇ 5.5% by weight, 7.0 ⁇ 4.5% by weight.
  • % 7.0 ⁇ 3.5% by weight, 7.0 ⁇ 2.5% by weight, 7.0 ⁇ 1.5% by weight, 7.0 ⁇ 0.5% by weight, 8.0 ⁇ 7.5 wt%, 8.0 ⁇ 6.5 wt%, 8.0 ⁇ 5.5 wt%, 8.0 ⁇ 4.5 wt%, 8, 0 ⁇ 3.5 wt%, 8.0 ⁇ 2.5 wt%, 8.0 ⁇ 1.5 wt%, 8.0 ⁇ 0.5 wt%, 9.0 ⁇ 8.5% by weight, 9.0 ⁇ 7.5% by weight, 9.0 ⁇ 6.5% by weight, 9.0 ⁇ 5.5% by weight, 9.0 ⁇ 4, 5% by weight, 9.0 ⁇ 3.5% by weight, 9.0 ⁇ 2.5% by weight, 9.0 ⁇ 1.5% by weight, 9.0 ⁇ 0.5% by weight %, 10.0 ⁇ 9.5 wt.%, 10.0 ⁇ 8.5 wt.%, 10.0 ⁇ 7.5 wt.%, 10.0 ⁇ 6.5 wt
  • % 10.0 ⁇ 5.5% by weight, 10.0 ⁇ 4.5% by weight, 10.0 ⁇ 3.5% by weight, 10.0 ⁇ 2.5% by weight, 10 0 ⁇ 1.5 wt .-%, or 10.0 ⁇ 0.5 wt .-%, each based on the total weight of the beverage.
  • the pH of the beverage of the invention is less than 7.0, more preferably at most 6.5 or at most 6.0, even more preferably at most 5.5 or at most 5.0, most preferably at most 4.5 or at most 4.0 , and in particular at most 3.5 or at most 3.0.
  • the pH of the beverage of the present invention is at most 3.2, or at most 3.1, or at most 3.0, or at most 2.9, or at most 2.8, or at most 2.7, or at most 2.6 , or at most 2.5, or at most 2.4, or at most 2.3, or at most 2.2, or at most 2.1, or at most 2.0.
  • the pH of the beverage of the invention is in the range of 2.0 to 6.5, or 2.0 to 6.0, or 2.0 to 5.5, or 2.0 to 5.0 , or 2.0 to 4.5, or 2.0 to 4.0.
  • the pH of the beverage of the invention is in the range of 2.5 to 6.5, or 2.5 to 6.0, or 2.5 to 5.5, or 2.5 to 5.0, or 2.5 to 4.5, or 2.5 to 4.0.
  • the pH of the beverage of the invention is in the range of 3.0 to 6.5, or 3.0 to 6.0, or 3.0 to 5.5, or 3.0 to 5.0, or 3 , 0 to 4.5, or 3.0 to 4.0.
  • the beverage according to the invention contains substantially no additional carbohydrate in addition to the cellobiose.
  • substantially none means according to the invention preferably a content of at most 0.1 wt .-%, more preferably at most 0.01 wt .-%, in each case based on the total weight of the beverage, more preferably no analytically detectable amount.
  • carbohydrate according to the invention comprises monosaccharides; Oligosaccharides, e.g. Disaccharides and trisaccharides; as well as polysaccharides.
  • the beverage according to the invention in addition to the cellobiose contains an additional carbohydrate component, preferably sucrose, wherein the content of the carbohydrate component is at least 0.01 wt .-%, based on the total weight of the beverage.
  • the additional carbohydrate component consists of one carbohydrate or more carbohydrates.
  • Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all carbohydrates comprised by the additional carbohydrate component, with the exception of cellobiose, i. the total amount of all monosaccharides, oligosaccharides and polysaccharides, which are optionally contained in the beverage in addition to the cellobiose.
  • the additional carbohydrate component consists of one or more monosaccharides such that the additional carbohydrate component is a monosaccharide component.
  • Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all monosaccharides comprised by the additional monosaccharide component.
  • the beverage according to the invention can then contain further oligo- or polysaccharides, but no further monosaccharides, since their content in this case is comprised by the content of the additional monosaccharide component.
  • the additional carbohydrate component consists of a disaccharide or more disaccharides, so that it is in the additional Carbohydrate component is a disaccharide component.
  • Amounts which in this case refer to the additional carbohydrate component, in this case indicate the total amount of all disaccharides comprised by the additional disaccharide component, ie, except for the cellobiose.
  • the beverage according to the invention may well contain mono- or polysaccharides, but no further disaccharides, since their content in this case is comprised by the content of the additional disaccharide component.
  • the additional carbohydrate component comprises a monosaccharide and / or a disaccharide.
  • the carbohydrate component is one or more human-digestible carbohydrates, i. carbohydrates, which contribute to the physiological energy content of the drink.
  • the additional carbohydrate component is one or more non-digestible carbohydrates, i. carbohydrates, which do not contribute to the physiological energy content of the drink.
  • carbohydrates preferred according to the invention are, in addition to sucrose, in particular psikosis, fructose, sorbose, tagatose, invert sugar, isoglucose, isomaltulose, allose, altrose, gulose, idose, talose, mannose, melezitose, maltose, lactose, galactose, raffinose, rhamnose, Stachyose, starch sugar, glucose syrup, invert sugar syrup, maltodextrin, glucose and trehalose.
  • the additional carbohydrate component comprises a carbohydrate selected from the group consisting of sucrose, glucose, fructose, maltodextrin and mixtures thereof.
  • the additional carbohydrate component comprises sucrose or is sucrose.
  • the content of the additional carbohydrate component is at least 0.01 wt%, more preferably at least 0.10 wt%, even more preferably at least 0.25 wt%, most preferably at least 0 , 50% by weight and in particular at least 0.75% by weight, in each case based on the total weight of the beverage.
  • the content of the additional carbohydrate moiety, preferably sucrose is at least 1.0 wt%, more preferably at least 1.5 wt%, even more preferably at least 2.0 wt%, most preferably at least 3.0 wt% -% and in particular at least 4.0% by weight, in each case based on the total weight of the beverage.
  • the content of the additional carbohydrate component is at most 20% by weight or at most 17.5% by weight, more preferably at most 15% by weight or at most 12.5% by weight more preferably at most 10% by weight or at most 8.0% by weight, most preferably at most 7.0% by weight or at most 6.0% by weight, and in particular at most 5.0% by weight or at most 4, 0% by weight, based in each case on the total weight of the drink.
  • the content of the additional carbohydrate component preferably sucrose, is in the range of 0.1 to 15 wt.%, More preferably 0.25 to 12.5 wt.%, Even more preferably 0 , 5 to 10 wt .-%, each based on the total weight of the drink.
  • the content of the additional carbohydrate component is in the range of 1.0 ⁇ 0.5 wt%, 2.0 ⁇ 1.5 wt%, 2.0 ⁇ 0 , 5 wt%, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5 Wt .-%, 4.0 ⁇ 2.5 wt .-%, 4.0 ⁇ 1.5 wt .-%, 4.0 ⁇ 0.5 wt .-%, 5.0 ⁇ 4.5 wt.
  • % 5.0 ⁇ 3.5% by weight, 5.0 ⁇ 2.5% by weight, 5.0 ⁇ 1.5% by weight, 5.0 ⁇ 0.5% by weight , 6.0 ⁇ 5.5 wt%, 6.0 ⁇ 4.5 wt%, 6.0 ⁇ 3.5 wt%, 6.0 ⁇ 2.5 wt%, 6 , 0 ⁇ 1.5 wt%, 6.0 ⁇ 0.5 wt%, 7.0 ⁇ 6.5 wt%, 7.0 ⁇ 5.5 wt%, 7.0 ⁇ 4.5 wt%, 7.0 ⁇ 3.5 wt%, 7.0 ⁇ 2.5 wt%, 7.0 ⁇ 1.5 wt%, 7.0 ⁇ 0 , 5 wt%, 8.0 ⁇ 7.5 wt%, 8.0 ⁇ 6.5 wt%, 8.0 ⁇ 5.5 wt%, 8.0 ⁇ 4.5 Wt .-%, 8.0 ⁇ 3.5 wt .-%, 8.0 ⁇ 2.5 wt .
  • the total content of cellobiose and the additional carbohydrate component, preferably sucrose is at least 1.0 wt%, more preferably at least 2.0 wt%, even more preferably at least 3.0 wt%. %, most preferably at least 4.0% by weight and in particular at least 5.0% by weight, in each case based on the total weight of the beverage.
  • the total content of cellobiose and the additional carbohydrate component, preferably sucrose is at most 20% by weight or at most 17.5% by weight, more preferably at most 15% by weight or at most 12.5 Wt .-%, more preferably at most 10 wt .-% or at most 8.0 wt .-%, most preferably at most 7.0 wt% or at most 6.0 wt .-%>, and in particular at most 5.0 wt .-%> or at most 4.0 wt .-%>, each based on the total weight of the drink.
  • the total content of cellobiose and the additional carbohydrate component, preferably sucrose is in the range 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5% by weight. %, 2.0 ⁇ 0.5 wt%, 3.0 ⁇ 2.5 wt%, 3.0 ⁇ 1.5 wt%, 3.0 ⁇ 0.5 wt%, 4.0 ⁇ 3.5 wt%, 4.0 ⁇ 2.5 wt%, 4.0 ⁇ 1.5 wt%, 4.0 ⁇ 0.5 wt%, 5, 0 ⁇ 4.5 wt%, 5.0 ⁇ 3.5 wt%, 5.0 ⁇ 2.5 wt%, 5.0 ⁇ 1.5 wt%, 5.0 ⁇ 0.5% by weight, 6.0 ⁇ 5.5% by weight, 6.0 ⁇ 4.5% by weight, 6.0 ⁇ 3.5% by weight, 6.0 ⁇ 2, 5% by weight, 6.0 ⁇ 1.5% by weight, 6.0 ⁇ 0.5% by weight, 7.0 ⁇ 6.5% by weight, 7.0 ⁇
  • % 10.0 ⁇ 2.5 wt%, 10.0 ⁇ 1.5 wt%, 10.0 ⁇ 0.5 wt%, 11.0 ⁇ 10.5 wt%, 11.0 ⁇ 9.5 wt%, 11.0 ⁇ 8.5 wt%, 11.0 ⁇ 7.5 wt%, 11.0 ⁇ 6.5 wt %, 11.0 ⁇ 5.5 wt.%, 11.0 ⁇ 4.5 wt.%, 11.0 ⁇ 3.5 wt.%, 11.0 ⁇ 2.5 wt.
  • the beverage according to the invention preferably contains essentially no further disaccharide, more preferably substantially no further carbohydrate.
  • the beverage according to the invention preferably contains essentially no by-products, which are obtained in the case of the optionally enzymatic decomposition of cellulose.
  • the beverage according to the invention preferably contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • the beverage according to the invention contains more cellobiose than additional carbohydrate component, preferably sucrose.
  • the drink according to the invention contains less cellobiose as an additional carbohydrate component, preferably sucrose.
  • the relative weight ratio of cellobiose to the additional carbohydrate component, preferably sucrose is in the range of 20: 1 to 1:20, more preferably 15: 1 to 1:15, even more preferably 10: 1 to 1:10, most preferably 5: 1 to 1: 5, and more preferably 2: 1 to 1: 2.
  • a particularly preferred ratio is about 1.33: 1.
  • the relative weight ratio Cellobios e to the additional carbohydrate component, preferably sucrose is in the range of 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1, most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
  • the relative weight ratio cellobiose to the additional carbohydrate component, preferably sucrose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1 : 6, most preferably 1: 1 to 1: 4, and especially 1: 1 to 1: 2.
  • the total content of all carbohydrates including the cellobiose and optionally contained additional carbohydrate component preferably sucrose, at most 20% by weight or at most 17.5 wt .-%, more preferably at most 15 wt .-% or at most 14.5 wt%, more preferably at most 14.0 wt% or at most 13.5 wt%, most preferably at most 13.0 wt% or at most 12.5 wt%, and most preferably at most 12.0 wt .-% or at most 11.5 wt .-%, each based on the total weight of the beverage.
  • additional carbohydrate component preferably sucrose, at most 20% by weight or at most 17.5 wt .-%, more preferably at most 15 wt .-% or at most 14.5 wt%, more preferably at most 14.0 wt% or at most 13.5 wt%, most preferably at most 13.0 wt% or at most 12.5 wt%, and most preferably at most 12.0 w
  • the total content of all carbohydrates, including cellobiose and optionally contained additional carbohydrate component, preferably sucrose, is in the range of 1.0 ⁇ 0.5% by weight, 2.0 ⁇ 1.5 Wt .-%, 2.0 ⁇ 0.5 wt .-%, 3.0 ⁇ 2.5 wt .-%, 3.0 ⁇ 1.5 wt .-%, 3.0 ⁇ 0.5 wt.
  • % 8.0 ⁇ 4.5% by weight, 8.0 ⁇ 3.5% by weight, 8.0 ⁇ 2.5% by weight, 8.0 ⁇ 1.5% by weight , 8.0 ⁇ 0.5 wt%, 9.0 ⁇ 8.5 wt%, 9.0 ⁇ 7.5 wt%, 9.0 ⁇ 6.5 wt%, 9 , 0 ⁇ 5.5 wt%, 9.0 ⁇ 4.5 wt%, 9.0 ⁇ 3.5 wt%, 9.0 ⁇ 2.5 wt%, 9.0 ⁇ 1.5% by weight, 9.0 ⁇ 0.5% by weight, 10.0 ⁇ 9.5 Ge % by weight, 10.0 ⁇ 8.5 wt.%, 10.0 ⁇ 7.5 wt.%, 10.0 ⁇ 6.5 wt.%, 10.0 ⁇ 5.5 wt.
  • the drink according to the invention contains, in addition to the cellobiose, essentially no additional sweetener, in particular substantially no sweetener and / or substantially no sugar substitute.
  • the beverage according to the invention in addition to cellobiose, optionally the additional carbohydrate component, preferably sucrose, additionally contains a sweetener component.
  • the sweetener component according to the invention basically comprises all physiologically acceptable substances which produce a sweet taste, but are not carbohydrates.
  • the sweetening component comprises sweeteners and / or sugar substitutes.
  • Preferred sweeteners are selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycoside, especially stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, monellin , Pentadin, Curculin, Miraculin, Osladin, Perillartin, Stevia, and mixtures thereof.
  • Preferred sugar substitutes are selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • the content of the sweetener component in the beverage according to the invention depends in particular on its sweetening power.
  • the level of the sweetener component is in the range of 0.0001 to 1.0% by weight, more preferably 0.001 to 0.8% by weight, based on the total weight of the beverage.
  • the drink according to the invention has a total sweetness, which results from the content of cellobiose and the content of carbohydrate component and / or sweetener component.
  • the relative sweetness of conventional carbohydrates and sweeteners with respect to the sweetening power of sucrose are known to those skilled in the art.
  • the beverage according to the invention has a total sweetening, which consists of an equivalent content of sucrose in the range of 5.0 ⁇ 4.5 wt .-%, 5.0 ⁇ 3.5% by weight, 5, 0 ⁇ 2.5 wt%, 5.0 ⁇ 1.5 wt%, 5.0 ⁇ 0.5 wt%, 7.5 ⁇ 4.5 wt%, 7.5 ⁇ 3.5 wt .-%, 7.5 ⁇ 2.5 wt .-%, 7.5 ⁇ 1.5 wt .-%, 7.5 ⁇ 0.5 wt .-%, 10 ⁇ 4.5 wt %, 10 ⁇ 3.5% by weight, 10 ⁇ 2.5% by weight, 10 ⁇ 1.5% by weight, 10 ⁇ 0.5% by weight, 12.5 ⁇ 4, 5% by weight, 12.5 ⁇ 3.5% by weight, 12.5 ⁇ 2.5% by weight, 12.5 ⁇ 1.5% by weight, 12.5 ⁇ 0.5% by weight %, 15 ⁇ 4.5% by weight, 15 ⁇
  • the beverage of the invention comprises a binary combination of cellobiose and a sweetener component, wherein the sweetening component preferably comprises a sweetener.
  • the drink according to the invention preferably contains substantially no carbohydrate component.
  • the beverage according to the invention preferably comprises
  • sweetener component selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycoside, in particular stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, Monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof; and / or a sugar substitute selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • the drink according to the invention comprises a binary combination of cellobiose and a carbohydrate component, which preferably comprises sucrose.
  • the beverage according to the invention preferably contains substantially no sweetener component.
  • the beverage according to the invention preferably comprises
  • the sucrose is preferably at least 80% by weight, more preferably at least 85% by weight, even more preferably at least 90%, most preferably at least 95% by weight and in particular practically all of the total amount of cellobiose in addition to cellobiose the carbohydrates contained in the drink.
  • the beverage according to the invention comprises a ternary combination of cellobiose, a carbohydrate component and a sweetening component, wherein the sweetening component preferably comprises a sweetener.
  • the beverage according to the invention preferably comprises
  • the sucrose is preferably at least 80% by weight, more preferably at least 85% by weight, even more preferably at least 90%, most preferably at least 95% by weight and in particular practically all of the total amount of cellobiose in addition to cellobiose the carbohydrates contained in the drink;
  • sweetener component selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycosides, in particular stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, Monellin, pentadine, curculin, miraculin, osladine, perillartine, stevia, and mixtures thereof; and / or a sugar substitute selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • a 1 to A 50 of the beverage according to the invention are summarized in the following table, all data in% by weight being based on the total weight of the beverage:
  • the beverage according to the invention according to embodiments A 1 to A 5 contains preferably additional one sweetener or more sweeteners, which can be considered in principle all sweeteners approved in the EU sweetener.
  • the drink according to the invention may in principle be of any type and nature.
  • Preferred beverages according to the invention are carbohydrate-reduced drinks, calorie-reduced drinks, juice-containing drinks, functional drinks, malted drinks, sports drinks, energy drinks, instant drinks, liqueurs, mixed drinks and cocktails.
  • the addition of cellobiose according to the invention sometimes improves the taste of the juice, even if the beverage is low-acid.
  • the addition of cellobiose according to the invention increases the content of non-digestible ingredients.
  • the partial or total replacement of carbohydrates according to the invention by cellobiose decreases the glycemic index (GI).
  • GI glycemic index
  • the addition of cellobiose according to the invention sometimes improves the mouthfeel, especially in carbohydrate-reduced or otherwise carbohydrate-free instant drinks.
  • cellobiose improves the flowability of the dry product.
  • the addition of cellobiose according to the invention sometimes improves the mouthfeel.
  • the beverage according to the invention is preferably an alcoholic beverage or a non-alcoholic beverage.
  • the beverage is preferably selected from the group consisting of
  • - soft drinks which may optionally be carbonated, for example selected from flavored waters, lemonades, colas, showers, barrel showers, and iced teas;
  • juice-containing beverages for example selected from juices, fruit juices, nectars, smoothies, vegetable juices and fruit juices;
  • - dairy drinks and mixed milk drinks for example selected from milk, cocoa and milkshakes
  • functional drinks for example selected from prebiotic drinks, dietetic drinks, isotonic drinks, calorie-reduced drinks, calorie-enhanced drinks, carbohydrate-reduced drinks and sports drinks;
  • - wines and mixed wine drinks selected, for example, from white wines, red wines, rose wines, ciders, cider, plum wines, sparkling wines, liqueur wines, wormwood, dubonnet, spritzers and bowling;
  • - beers and mixed beer drinks for example selected from light beers, full beer, strong beer, Alsterwasser and cyclist;
  • - spirits for example selected from wine spirits, spirit drinks by-products, fruit spirits, fruit spirits, cereals, roots or tuber fires, sugarcane fires, palm wine fires, agave fires, liqueurs, juniper spirits, aniseed spirits, Liquorice with caraway, spirits with a bitter taste or bitter;
  • - infusion drinks for example selected from coffees, teas, fruit teas, rooibos teas, matetees and lepacho;
  • Mixed drinks for example selected from cocktails and alcopops;
  • the beverage of the invention is carbonated, i. contains carbon dioxide.
  • the beverage of the invention may contain other conventional additives in conventional amounts, e.g. Acidulants (e.g., citric acid) and / or flavorings.
  • Acidulants e.g., citric acid
  • flavorings e.g
  • 100 ml of the beverage according to the invention for nutritional information has an energy content (physiological energy content) of at most 150 kJ or at most 140 kJ or at most 130 kJ, more preferably at most 120 kJ or at most 110 kJ or at most 100 kJ, even more preferably at most 90 kJ or at most 80 kJ or at most 70 kJ, more preferably at most 60 kJ or at most 50 kJ, most preferably at most 40 kJ or at most 30 kJ, and especially at most 20 kJ or at most 10 kJ.
  • energy content physiological energy content
  • a further aspect of the invention relates to a particulate or syrupy preparation for the preparation of the beverage according to the invention described above by mixing the preparation with water or an aqueous liquid, wherein the preparation comprises at least one flavor, cellobiose, optionally an additional carbohydrate component, and optionally a sweetener component.
  • the preparation according to the invention is preferably present as powder or granules, or is compressed, for example to effervescent tablets.
  • Particularly preferred preparations according to the invention include effervescent powders, cocoa powders, coffee granules, iced granules, vitamin preparations and other particulate preparations which, if appropriate, may also be provided for the preparation of dietetic preparations or dietary supplements.
  • the preparation of the invention may also be present as a syrup, i. as a concentrated, possibly viscous, preferably aqueous, preparation which is diluted to a beverage by the addition of water or an aqueous liquid.
  • a further aspect of the invention relates to the use of the particulate or syrupy preparation according to the invention described above for preparing a beverage according to the invention described above by mixing the preparation with water or with an aqueous liquid.
  • Example 1 The experiments were carried out on the basis of a soft drink recipe. The aim was to produce a drink that had 30% less physiological energy content after adding cellobiose relative to the reference drink. For this purpose, relatively less than 58% by weight of sucrose was used for the drink according to the invention, and for this purpose added absolutely 5% by weight of cellobiose. To get a similar sweetness impression as the reference drink (sucrose), was sweetened with stevia.
  • the comparison beverage and the drink according to the invention had the following composition:
  • cellobiose surprisingly has a positive influence on the sensory profile of carbohydrate-reduced drinks.
  • the cellobiose has a texturizing effect and thus gives carbohydrate-reduced drinks a better mouthfeel.
  • cellobiose masks off-notes of sweeteners and results in carbohydrate-reduced beverages in general to an improved flavor profile.
  • aqueous solutions containing 5% and 7.5% cellobiose, 0.02% and 0.04% CMC and pure water were compared with a 5% sucrose solution.
  • the products were compared in a soda application.
  • compositions of the soda approaches were as follows:
  • Citric acid 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 1.25 0.25 0.25 0.25 0.25 0.25 0.25
  • CMC carboxymethylcellulose
  • the results from the panel could be confirmed, according to which the cellobiose approaches have a similar mouthfeel as the approaches with sucrose.
  • mixtures of cellobiose and sucrose were prepared with different relative weight fraction and measured the viscosity at different concentrations and different temperatures. All viscosity measurements were made with a Brookfield rotary viscometer.
  • the stability of cellobiose against hydrolysis as a function of pH was determined.
  • the cellobiose survives the simultaneous action of low pH and high temperature as opposed to sucrose.
  • Benefits in the beverage arise here both in terms of color stability on heating and in terms of sensory stability in contrast to sucrose, which is hydrolyzed to fructose and glucose and thus identifies both a changed sweetness impression compared to the starting product and a slight yellowish Browning due to fructose.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une boisson qui contient de la cellobiose et éventuellement un autre composant hydrate de carbone et/ou un composant édulcorant.
PCT/EP2016/051376 2015-01-22 2016-01-22 Boisson contenant de la cellobiose WO2016116620A1 (fr)

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EP15152187 2015-01-22
EP15152187.9 2015-01-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017068034A1 (fr) * 2015-10-22 2017-04-27 Givaudan Sa Amélioration de la sucrosité
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels

Citations (6)

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Publication number Priority date Publication date Assignee Title
JP2002223721A (ja) * 2001-01-31 2002-08-13 Nippon Paper Industries Co Ltd 味質改良剤、味質改良方法及び甘味料組成物
EP1930012A1 (fr) * 2005-09-27 2008-06-11 Asahi Kasei Chemicals Corporation Composition contenant un cello-oligosaccharide
JP2008199997A (ja) * 2007-02-22 2008-09-04 Nippon Paper Chemicals Co Ltd 食品の酸味マスキング剤
JP2011026411A (ja) * 2009-07-23 2011-02-10 T Hasegawa Co Ltd 保存安定性に優れた粉末組成物
DE202011003113U1 (de) * 2011-01-18 2012-01-23 Krüger Gmbh & Co. Kg Kalorienreduzierte Zubereitung für die Herstellung von Instant-Getränken
WO2012046346A1 (fr) * 2010-10-08 2012-04-12 長谷川香料株式会社 Extrait de thé

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002223721A (ja) * 2001-01-31 2002-08-13 Nippon Paper Industries Co Ltd 味質改良剤、味質改良方法及び甘味料組成物
EP1930012A1 (fr) * 2005-09-27 2008-06-11 Asahi Kasei Chemicals Corporation Composition contenant un cello-oligosaccharide
JP2008199997A (ja) * 2007-02-22 2008-09-04 Nippon Paper Chemicals Co Ltd 食品の酸味マスキング剤
JP2011026411A (ja) * 2009-07-23 2011-02-10 T Hasegawa Co Ltd 保存安定性に優れた粉末組成物
WO2012046346A1 (fr) * 2010-10-08 2012-04-12 長谷川香料株式会社 Extrait de thé
DE202011003113U1 (de) * 2011-01-18 2012-01-23 Krüger Gmbh & Co. Kg Kalorienreduzierte Zubereitung für die Herstellung von Instant-Getränken

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017068034A1 (fr) * 2015-10-22 2017-04-27 Givaudan Sa Amélioration de la sucrosité
US11071317B2 (en) 2015-10-22 2021-07-27 Givaudan S.A. Sweetness enhancement
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels

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