CN1052777A - 多重包封的甜味剂释放体系及其制备方法 - Google Patents
多重包封的甜味剂释放体系及其制备方法 Download PDFInfo
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- CN1052777A CN1052777A CN90109847A CN90109847A CN1052777A CN 1052777 A CN1052777 A CN 1052777A CN 90109847 A CN90109847 A CN 90109847A CN 90109847 A CN90109847 A CN 90109847A CN 1052777 A CN1052777 A CN 1052777A
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Abstract
供一种或更多种甜味剂用的释放体系,它既增强
了前期甜味强度,又延长了甜味持续时间,同时改善
了对活性物的保护作用及稳定性。该释放体系包含
包封在第一核心涂料内的第一种高强度甜味剂和亲
水性第二外层涂料,该外层涂料中含有高达第二涂料
溶解度极限的第二种甜味剂。所得的释放体系可以
掺到许多种食品中,包括口香糖及其它糖果、焙烤制
品、口服药剂及口服卫生制剂。
Description
本发明广泛地涉及甜味剂释放体系,更具体地说,本发明涉及一种人造甜味剂复合物,它既具有改进的前期释放和控制释放的特点,又具有改进的稳定性和存放寿命。
很多专利都公开了用于甜味剂的涂料,试图推迟或延长甜味,同时稳定那些对水分、温度和pH敏感的甜味剂,例如天冬氨酰苯丙氨酸甲酯。美国专利4,384,004(Cea等)公开了用涂料包封的天冬氨酰苯丙氨酸甲酯固体颗粒,涂料选自纤维素、纤维素衍生物、***半乳聚糖、***树胶、聚烯烃、蜡、乙烯基聚合物、明胶、玉米醇溶蛋白以及它们的混合物,其中所述涂料与所述甲酯的比例为1∶1至1∶10。更具体地说,涂料包括纤维素、甲基纤维素、乙基纤维素、硝酸纤维素、乙酸-邻苯二甲酸纤维素、羧甲基纤维素、羟乙基纤维素、羟丙基纤维素、***半乳聚糖;聚乙烯、聚甲基丙烯酸酯、聚酰胺、乙烯-醋酸乙烯酯共聚物、聚乙烯吡咯烷酮;***树胶、石蜡、巴西棕榈蜡、鲸蜡、蜂蜡;硬脂酸、十八烷醇、硬脂酸甘油酯;明胶、玉米醇溶蛋白以及它们的混合物。
该参考文献中采用的涂布方法包括将天冬氨酰苯丙氨酸甲酯颗粒悬浮在空气流中,气流穿过一个由涂料的雾化液滴构成的区域,使涂料沉积在天冬氨酰苯丙氨酸甲酯的表面上。可以使用不止一种涂料,这时内层涂料最好是水溶性的,而外层涂料最好是水不溶性的。
美国专利4,122,195和4,139,939(二者均属Bahoshy等)将天冬氨酰苯丙氨酸甲酯与一种物质(例如淀粉或含多价金属离子的化合物与取代二羧酸的未胶凝淀粉酸性酯的反应产物)配在一起,通过使天冬氨酰苯丙氨酸甲酯与成膜剂配成的乳状液喷雾干燥,将天冬氨酰苯丙氨酸甲酯固定。
美国专利4,374,858(Glass等)公开了用天冬氨酰苯丙氨酸甲酯增甜的口香糖,它的甜度稳定性得到改善,该口香糖中天冬氨酰苯丙氨酸甲酯是涂敷在口香糖片的表面上,而不是掺到口香糖混合物内。
欧洲专利申请81110320.0(1982年6月16日公开,公开号0053844,Ajinomoto公司)公开了一种稳定的二肽基增甜组合物,其中含有(a)20%至60%(重量)的固体脂肪;(b)10%至30%(重量)的乳化剂;(c)10%至30%(重量)的多糖;(d)不超过30%(重量)的二肽基甜味剂。制备该组合物时,将各成分的混合物加热,冷却,磨成粉或颗粒,使其ASTM目数小于12。还公开了将混合物喷雾干燥的方法。
美国专利4,105,801(Degliotti)公开了一种糖果,它有一个核心部分和粘附包封此核心部分的外壳,此外壳由木糖醇的微晶和固体脂肪物质的紧密混合物构成,其比例为每100份重量的木糖醇用0.5至15份重量的脂肪物质。所述的脂肪物质最好是熔点在20°至60℃之间的甘油单酯、二酯或三酯。
美国专利3,389,000(Toyonaka等)公开了供粒状核苷-5-磷酸用的保护性涂料,该涂料是熔点在40°至100℃之间的得自植物和动物的食用脂肪。食用脂肪的实例包括氢化油,例如豆油、棉籽油、杏仁油、蓖麻油、亚麻子油、芥子油、橄榄油、柚子油、棕榈油、棕榈仁油、菜籽油、稻糠油等,以及它们的混合物。该参考文献公开了由脂肪与核苷-5-磷酸的液体混合物制备粒状产物的方法,该方法是将所述混合物从压力喷嘴中喷雾,烧烤并回收所得的颗粒。
美国专利4,382,924(Berling)公开了供维生素或药物用的液体口服剂型,其中含有食用油、高强度脂溶性甜味剂(例如糖精)和脂溶性风味剂。食用油可以是一种多元醇脂肪酸酯,它至少有4个脂肪酸酯基团,每个脂肪酸有约8个至约22个碳原子。将油、甜味剂和风味油混合加热,然后冷却,得到可口的液体剂型。
关于将脂肪类物质喷涂在甜味剂等物质上的一般性讨论,参看美国专利3,949,094和3,976,794(均为Johnson)、美国专利3,867,556(Darragh等)。美国专利4,293,572(Silva等)公开了用乳化脂肪分散体和糊精、糖精或多糖的溶液一起涂敷食品,作为对水分的屏障。美国专利3,527,647公开了一种使颗粒团聚的方法,该方法是无规则地散布和喷洒潮湿的颗粒造成彼此碰撞,形成团聚体。
关于甜味剂(例如天冬氨酰苯丙氨酸甲酯)稳定的问题以前未曾提出,此问题与天冬氨酰苯丙氨酸甲酯晶体的润湿性及其形态结构有关。因此,很难用通常的混合或喷涂方法涂敷天冬氨酰苯丙氨酸甲酯。要成为有效的保护屏障,涂料必须能润湿并粘附到晶体表面上,包括天冬氨酰苯丙氨酸甲酯的针状尖端和其它不同形状的表面。另外,涂料必须能涂敷成厚度均匀的膜,其厚度足以提供对诸如水分、pH变化、温度变化和活泼化学物质等破坏因素的屏障。这种涂层除了作为保护屏障之外,必须有足够的柔性以适应表面不规则性和几何构型,而不会由于将甜味剂掺到指定产品中时受到的机械应力而发生破裂。
一种方法是将已知的涂料(例如脂肪)和某些其它的核心物质(例如天冬氨酰苯丙氨酸甲酯)相混合,但是所提到的涂料不能提供足够的保护作用以将核心物质保持在稳定状态。脂肪不是合适的涂料,象淀粉一类的涂料和某些其它物质(例如蜡)也不能作为合适的涂料。许多这类物质在使用时需要溶剂和水分,这对于象天冬氨酰苯丙氨酸甲酯这样的不稳定亲水性物质的稳定性有不利影响。
前面提到的欧洲专利申请81110320.9(公开号0053844,1981年12月10日提交)是将涂料与天冬氨酰苯丙氨酸甲酯混合的一个例子。该申请公开了将20%至60%的固体脂肪、10%至30%的多糖和不超过30%的二肽基甜味剂混合熔融。然后将混合物冷却,磨细或喷雾干燥。但是磨成细粉会造成涂层破裂,暴露出天冬氨酰苯丙氨酸甲酯。喷雾干燥通常伴随着水分或溶剂被逐出。
美国专利4,597,970公开了一种释放体系,其中甜味剂用脂肪酸或蜡、卵磷脂和甘油单酯的混合物涂敷。该参考文献的释放体系公开了一种保护甜味剂并提供控制释放的方法。
先有技术用来涂敷难涂物质(例如天冬氨酰苯丙氨酸甲酯)的技术集中于两种方法。第一种方法涉及形成涂料与甜味剂的熔融混合物。然后通过冷却和粉化使混合物固化。所得的颗粒说明完全涂敷或包住甜味剂的企图是盲目的。在天冬氨酰苯丙氨酸甲酯的情形,这种涂层不能提供对水分或含醛风味油的充分保护,造成天冬氨酰苯丙氨酸甲酯不稳定。
用于涂料的第二种常规先有技术方法涉及流化床喷涂。此方法是将要涂敷的大量物质悬浮在雾化涂料液滴的气流中。在将这种方法用于象天冬氨酰苯丙氨酸甲酯这样的未涂敷物质时,此方法很难应用。天冬氨酰苯丙氨酸甲酯是一种低密度物质,其表面积与重量之比很大,而润湿性能很差。
在较早提交的共同未决申请945,743中,提出制备一种甜味剂释放体系,其中所含的甜味剂(例如天冬氨酰苯丙氨酸甲酯)分散在低分子量聚醋酸乙烯酯和乳化剂的熔融混合物中。随后将所得到的分散体冷至室温而硬化,然后磨到所要求的颗粒大小。这样制得的颗粒在必要时用一种疏水性混合物涂敷,该混合物含有掺加了乳化剂的脂肪或蜡,从而实际上为甜味剂复合物提供了不连续的第二涂层。虽然所得的复合物具有改进的稳定性,特别是当使用由脂肪/蜡混合物的后一涂料时,但是后一涂料的使用会进一步延缓甜味剂的释放。这种额外的延缓释放在某些产品中,例如在口香糖和其它糖果中,是不期望的,在那些产品中希望更快地释放出甜味。
使用脂肪/蜡第二涂料的另一个缺点是,为了对甜味剂提供所需的保护作用,尤其是当甜味剂是天冬氨酰苯丙氨酸甲酯时,必须在核心颗粒上涂敷大量的这种涂料。例如已经发现,必须使用大约为最初的低分子量聚醋酸乙烯酯涂料重量的300%的脂肪/蜡涂料才能使甜味剂达到所要求的稳定性。即使使用改进的喷雾凝结方法,涂敷这样厚度的涂层也是相当复杂的,所涉及的步骤自然会增加所得产品的成本,从而也增加可能掺入这种甜味剂的产品的成本。
关于根据共同未决申请945,743通过加入后一种脂肪/蜡涂料制造的复合物,最后的关注是这样得到的复合物的高温敏感性。尤其是,脂肪/蜡涂料对温度更为敏感,因此所得的甜味剂复合物不能用于某些加工温度较高的产品,例如烘烤食品或硬糖,因为复合物的外涂层会熔化,从而增加甜味剂被侵蚀和破坏的危险。
在后来提交的共同未决申请329,742中,先前的复合物的性质得到修正和改进,方法是制备一种在使用亲水性外涂层方面不同的含甜味剂复合物。所得的复合物具有改进的温度稳定性和较强的初始甜味释放,同时又表现出所希望的核心内活性物的延缓释放。但是,最好是改进这种复合物的前期甜味释放特性,本发明所涉及的正是这一目的及有关的目的。
已经发现,可以用一种多重涂布体系制备甜味剂释放体系,这种多重涂布体系包含第一内层涂料或核心涂料以及由溶有一定数量甜味剂的亲水性聚合物溶液制备的第二外层涂料。核心涂料可以含有一种疏水性物质,例如脂肪或蜡,或一种亲水性物质,例如水胶体。合适的水胶体包括树胶、果胶、藻酸盐、粘液胶、成膜碳水化合物及它们的混合物。一种特殊的核心物质包括一种由乳化剂和低分子量聚醋酸乙烯酯的混合物形成的含甜味剂涂料。
当把本发明释放体系掺到口香糖中时,这种多重涂布体系改进了对风味剂组分所致侵蚀的对抗作用,并且改善了高温下的稳定性。当应用于甜味剂(例如天冬氨酰苯丙氨酸甲酯)时,这些涂料实现了甜味剂的持续释放,从而延长了甜味剂感觉的时间和对口香糖或糖果的享受,与此同时还通过将另一些第二种甜味剂包藏在亲水性外层涂料中而增强了甜味释放的初始强度和感受。
当外层涂料中包含一种不同的甜味剂时,各种甜味剂将顺序释放,由于甜味剂特性的相应差异而造成的令人满意的甜味感觉会很明显。本发明的甜味剂释放体系可以用于含糖口香糖和无糖口香糖配方中。
就最宽广的方面而言,本发明的甜味剂释放体系包含:
A.至少一种天然的或人造的第一种高强度固体甜味剂,该甜味剂选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇(dihydroflavinol)、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物;
B.一种选自疏水性和亲水性涂料的内层涂料,内层涂料与第一种甜味剂混合并制成核心物,其中第一种甜味剂占所述核心物重量的约1%至约50%,最好是约1%至约30%;
C.含有第二种甜味剂的亲水性聚合物外层涂料,它由亲水性聚合物溶液和第二种甜味剂制得,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约10%至25%,最好是约3%至约15%,外层涂料的重量约为内层涂料重量的5%至50%,最好是约15%至约50%。
制备内层涂料的合适涂料包括疏水性树脂、脂肪和蜡,而合适的亲水性物质包括纤维素、藻酸盐、树胶、果胶、粘液胶、成膜碳水化合物以及它们的混合物。其它亲水性涂料包括乙烯基聚合物,例如聚乙烯吡咯烷酮和聚醋酸乙烯酯,这里提到的聚醋酸乙烯酯已用于本发明的一项具体实施例。
在核心涂料是聚醋酸乙烯酯的情况下,释放体系包含:
A.至少一种天然的或人造的第一种高强度固体甜味剂,该甜味剂选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物。
B.一种乳化剂,选自卵磷脂、硬脂酸盐、硬脂酸的酯衍生物、棕榈酸盐、棕榈酸的酯衍生物、油酸盐、油酸的酯衍生物、甘油酯、甘油酯的酯衍生物、蔗糖聚酯、聚甘油酯、以及动物蜡、植物蜡、合成蜡、石油蜡及它们的混合物;
C.由聚醋酸乙烯酯构成的第一内层涂料,其含量占组合物总重量的约20%至约93%,其分子量为约2000至约14000,最好是约2000至约12000;
D.由亲水性聚合物构成的第二外层涂料,其中含有第二种甜味剂,外层涂料由亲水性聚合物溶液和第二种甜味剂制备,聚合物溶液中第二种甜味剂的数量占所述溶液重量的约10%至约25%,最好是从约3%至约15%,外层涂料的重量约为内层涂料重量的5%至50%,最好是从约15%至约50%。
聚醋酸乙烯酯和上述乳化剂及亲水性外层涂料相组合,构成一种涂布体系,在甜味剂上形成优良的膜。这一实施例的核心涂料基本上不溶于水,从而保护了甜味剂或其它被包封物不被水解。然而这些核心涂料又具有充分的亲水性特点,在有水存在时会溶胀,从而缓慢地释放出核心物质。还可以列举出核心涂料的其它优点。例如,涂料不产生热量,而且制造释放体系的方法不需要用溶剂。
亲水性外层涂料可以含有一种水胶体。水胶体通常可以选自树胶、果胶、藻酸盐、粘液胶、成膜碳水化合物及它们的混合物。
亲水性外层涂料赋予了较快速的崩解和相应的甜味剂加速释放的优点,同时又提供了改善的热稳定性和对抗甜味剂被风味剂侵蚀破坏的能力。另外,外层涂料中甜味剂的存在增强了甜味的前期释放,在核心甜味剂与涂料中的甜味剂不同的情况下,各甜味剂之间的转变会增强总的甜味感觉。
本发明的释放体系可以掺到各种糖果中,包括硬糖和软糖、口香糖、特别是低热值低水分的配方,以及药物制剂和个人卫生产品,作为片剂涂层的一部分,以便按要求增强前期甜味剂释放的强度和延长甜味剂的释放时间,并且通过减少甜味剂与风味剂及水分的相互作用改进甜味剂的稳定性。
本发明的释放体系可以单独使用或与通常用于各种食品中的甜味剂配合使用。例如,本发明包括一种口香糖,它含有基胶、风味剂、本发明的甜味剂释放体系和或有或无的其它甜味剂、填料、及其它添加剂。含糖与无糖的口香糖均在考虑之中,包括基胶含量高、碳水化合物含量低的口香糖。
因此,本发明的主要目的是提供一种甜味剂释放体系,它既能改进前期甜味,又能延长甜味感觉。
本发明的又一目的是提供如前所述的一种甜味剂释放体系,它使核心物内的高强度甜味剂的稳定性改善。
本发明的另一目的是提供其中含有本发明甜味剂释放体系的口香糖组合物或其它食品、药物制品或口服卫生产品。
从以下参照下列说明性附图进行的讨论中,专业技术人员会明显地看出本发明的其它目的及优点。
图1表示评味小组比较试验结果,它测定了含本发明甜味剂释放体系的口香糖与用游离形式的甜味剂制备的口香糖的甜味强度。
图2表示评味小组比较试验结果,它测定了含本发明甜味剂释放体系的口香糖与用游离形式的甜味剂制备的口香糖中双氢噁噻嗪钾盐的味道及释放情况。
本发明公开了一种甜味剂释放体系,它显示出综合的性能改进,包括甜味剂早期释放增加和释放时间延长,以及温度稳定性改善。本发明的甜味剂释放体系在广义上包括:
A.至少一种天然的或人造的第一种高强度固体甜味剂,选自氨基酸基甜味剂。蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物;
B.选自疏水性和亲水性涂料的第一种内层涂料,该内层涂料与第一种甜味剂相混合,制成核心物,第一种甜味剂的数量为所述核心物重量的约1%至50%,最好是约1%至30%;
C.由含第二种甜味剂的亲水性聚合物构成的第二种外层涂料,该外层涂料由亲水性聚合物的溶液与第一种甜味剂配制而成,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约10%至25%,最好是约3%至15%,外层涂料的用量为第一种涂料重量的约5%至50%,最好是约15%至50%。
在核心涂料是乙烯基聚合物、特别是聚醋酸乙烯酯时,本发明的释放体系包括:
A.至少一种天然的或人造的第一种高强度固体甜味剂,选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物;
B.一种乳化剂,选自卵磷脂、硬脂酸盐、硬脂酸的酯衍生物、棕榈酸盐、棕榈酸的酯衍生物、油酸盐、油酸的酯衍生物、聚山梨酸酯、十二烷基硫酸钠、甘油酯、甘油酯的酯衍生物、蔗糖聚酯、聚甘油酯,以及动物蜡、植物蜡、合成蜡、石油蜡及它们的混合物。
C.由聚醋酸乙烯酯构成的第一内层涂料,它占组合物总重量的约20%至93%,其分子量为约2000至14,000,最好是约2000至12,000;
D.由含第二种甜味剂的亲水性聚合物构成的第二外层涂料,该外层涂料由亲水性聚合物的溶液和第二种甜味剂配制而成,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约10%至25%,最好是约3%至约15%,该外层涂料的数量为内层涂料重量的约5%至50%。
更具体地说,本发明的释放体系含有数量为最终释放体系重量的约1%至50%的第一种甜味剂;数量为约20%至93%的第一种涂料;数量为约0.5%至20%的乳化剂;数量为第一种涂料重量的约15%至50%的第二种涂料;以及第二种甜味剂,其数量为由所述第二种涂料和所述第二种甜味剂构成的溶液重量的约1%至30%。第一种甜味剂的用量最好是核心物重量的约10%至25%,第二种甜味剂则最好是第二种涂料重量的约3%至15%。
当然,具体的比例可以在本发明的范围内不同于以上提到的示例性范围。
乳化剂可以选自脂肪酸甘油单酯、二酯和三酯;聚甘油酯等。更具体地说,乳化剂可以选自卵磷脂、硬脂酸盐、硬脂酸的酯衍生物、棕榈酸盐、棕榈酸的酯衍生物、油酸盐、油酸的酯衍生物、聚山梨酸酯、十二烷基硫酸钠、甘油酯、蔗糖聚酯、聚甘油酯及它们的混合物。在可用于配制第一涂料的乳化剂之中,硬脂酸甘油单酯是最优选的乳化剂。在一项优选的实施例中,乳化剂的用量约为2%至15%(重量)。
本发明的核心物和第二涂料均可含有水胶体。合适的水胶体通常可以选自树胶、果胶、藻酸盐、粘液胶、成膜碳水化合物以及它们的混合物。具体地说,水胶体可以选自***树胶、黄耆胶、刺梧桐树胶、茄替胶、琼脂、藻酸盐、角叉胶、fucellan、卵叶车前子胶以及它们的混合物。水胶体也可以选自聚乙烯吡咯烷酮、明胶、葡聚糖、黄原胶、Curdan、纤维素、甲基纤维素、乙基纤维素、羟乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素、羧甲基纤维素、低甲氧基果胶、丙二醇藻酸酯、聚右旋糖、改性淀粉、麦芽糖糊精以及它们的混合物。
第二种甜味剂可以选自天然的和合成的高强度甜味剂,在一项优选的实施例中可以含有一种可作为第一种甜味剂使用的甜味剂。本发明的优点之一是第二涂料可以对活性物提供改进的保护作用,同时又大大增强甜味剂的前期释放,这部分地是由于第二种甜味剂的存在,而第二涂料的用量却比目前成功用于聚醋酸乙烯酯包封的核心物作为外涂层的脂肪/蜡涂料要少得多。
制备释放体系时,将核心涂料配制成液体并均匀地混入甜味剂。在用聚醋酸乙烯酯配制核心涂料时,将所需比例的聚醋酸乙烯酯和乳化剂熔化并在约85℃的温度下混合短时间,例如5分钟或更长。一旦这些物质充分熔化并形成均匀的混合物后,在熔融体中加入适量的固体甜味剂,再彻底混合一小段时间。所得的混合物是半固态物质,将其在例如20℃下冷却,得到固体,磨成美国标准筛目约30至200目的大小(600至75微米)。
继续制备本发明复合物,通过配制第二种甜味剂和亲水性涂料的水溶液混合物制成第二种涂料的溶液。于是,配制亲水性涂料的水溶液,例如将亲水性涂料溶入去离子水中。然后将甜味剂加到所得的溶液中形成水溶液混合物。在配制第二外层涂料的整个过程中,温度可以一直保持在约50°至60℃。
然后将含有本发明释放体系核心物的颗粒用第二外层涂料涂敷。在核心颗粒上涂敷第二外层涂料时可以采用美国专利4,384,004(Cea等)所公开的用于这类物质的同样技术,因此,许多涂布方法,包括流化床涂布法都可以用。优选的涂布方法是流化床法,该法是将核心物质的颗粒悬浮于一个装置中,装置内形成一股向上的强空气流,颗粒于其中运动。气流通过一个由细雾化的涂料构成的区域,使通过的颗粒被涂敷,然后涂敷过的颗粒离开向上的气流,在流化状态的逆流中向下游动到加热的流化气流中被干燥。颗粒可以再进入向上气流中进行再次涂布,也可从涂布装置中取出。上述方法和装置称为Wurster方法,在下列美国专利中曾有详细的陈述,这些专利的公开内容都引用在这里作为参考:美国专利3,089,824;3,117,027;3,196,827;3,241,520;3,253,944。
第二涂料的涂敷可以在比大多数包封过程所采用的温度要低的温度下进行,因此对所处理的颗粒造成损害的可能性更小。具体地说,第二涂布操作可以在入口温度约为100°至125°F下进行,使颗粒在涂布过程中受热相当温和。当然,温度可以改变,而最佳温度的选择属于专业技术的范围。
如上所述,通过形成能均匀雾化的液体制备第二外层涂料备用。例如,水溶性水胶体物质可以配制成水溶液。如果需要,可以加入其它成分,例如增塑剂,以改进最终涂料的性质。合适的增塑剂包括癸二酸甘油酯、邻苯二甲酸二乙酯、三乙酸甘油酯、柠檬酸三丁酯、乙酰化甘油单酯、甘油单酯和二酯的柠檬酸酯、己二酸酯及其它物质。增塑剂可以按本发明范围内已知的有效数量加入。
本发明的释放体系可以掺入许多食品(例如糖果等)及口香糖组合物、药物制剂和托牙产品中。
本发明的最终产品为粉状或粒状、颗粒大小对释放体系并不重要,并且可以调节成适应所要求的特定的释放速度和口感,这取决于它所掺入的载体,例如口香糖、糖果或药物。这种产品可以就这样用于各种用途,例如作为烘烤食品的上敷料或托牙粘合剂中的添加剂。除了甜味剂以外,涂料基质还可用于需要用涂层保护、控制释放或屏蔽味道的许多种核心物质。例如喷雾干燥的风味剂、药物及其它粒状物质。
核心物质可以从很大一类物质中选择,例如甜味剂、药物、风味剂等。这些物质可以单独地或组合地用于简单的或多重的释放体系中。即,这些物质中的一种或更多种可以存在于一种涂料基质中,或是用基质分别涂敷,单独地或混合地用于最终产品中。
每个甜味剂组分都可以从能够产生高强度甜味的天然或人造固体甜味剂中选择。这些甜味剂选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物。
作为释放体系一部分的甜味剂,其用量可以是产生甜味所必需的数量,最好是释放体系重量的约1%至30%。天冬氨酰苯丙氨酸甲酯、糖精、双氢噁噻嗪及其盐是优选的甜味剂,其用量可以各为释放体系重量的约1%至50%。这些甜味剂优选用量为约2%至25%,最好是约5%至15%。在最终产品(即口香糖组合物)中还可以按工业上的常规用量加入辅助甜味剂。
一种特别有效的甜味剂组合是天冬氨酰苯丙氨酸甲酯、糖精钠和双氢噁噻嗪钾盐。糖精及其盐和双氢噁噻嗪盐的用量可以是释放体系重量的约5%至50%。用于此组合中的天冬氨酰苯丙氨酸甲酯的用量最高可达15%(重量)。在掺到释放体系中以前,可以将一种或更多种甜味剂包封起来,从而推迟甜味剂的释放和延长可感受甜味的时间,或参差调节它们的释放。例如可以将甜味剂混合得使它们顺序释放。
还已经发现,掺入单独使用或作为释放体系一部分使用的两种或更多种甜味剂的组合,可以由于协同作用而改进甜味强度。协同性组合的例子有:糖精/天冬氨酰苯丙氨酸甲酯;糖精/双氢噁噻嗪钾盐;糖精/天冬氨酰苯丙氨酸甲酯/双氢噁噻嗪钾盐。这些甜味剂也可以在释放体系之外另行加入到最终的食品、糖果、药品或个人卫生产品中。因此,一种优良产品的甜味可以来自于释放体系以及独立于释放体系之外的辅助甜味剂。还发现这些甜味剂的组合能使食品(例如口香糖)具有持久的风味效果。
可用的风味剂可以从合成的液体风味剂和/或来自植株、叶、花、果实等的液体风味剂以及它们的混合物中选择。代表性的液体风味剂包括:留兰香油、肉桂油、冬青油(水杨酸甲酯)和胡椒薄荷油。还可以用人造的、天然的或合成的水果风味剂,例如柑桔油,包括柠檬、橙、葡萄、酸橙和柚子油;以及水果香精,包括苹果、草莓、樱桃、菠萝等。
风味剂的用量通常取决于爱好,受风味剂类型、基料类型和所希望的强度支配。一般来说,用量可以为最终口香糖组合物重量的约0.05%至3.0%,优选约0.3%至2.5%,最优选的是约0.7%至2.0%。
关于使用新释放体系的口香糖配方,所用的基胶数量随各种因素,例如所用基胶的类型、所要求的稠度及用来制造最终产品的其它组分,会有很大变化。一般来说,在口香糖组合物中可以使用占最终口香糖组合物重量约5%至85%的基胶,优选约15%至70%。基胶可以是工艺上熟知的任何水不溶性基胶。基胶中合适的聚合物的实例包括天然的和合成的弹性体和橡胶。例如,适用于基胶的聚合物包括(但不限于)植物来源的物质,例如糖胶树胶、节路顿胶、杜仲胶及冠胶。特别适用的是合成的弹性体,例如丁二烯-苯乙烯共聚物、异丁烯-异戊二烯共聚物、聚乙烯、聚异丁烯和聚醋酸乙烯酯以及它们的混合物。
基胶组合物中可以含有弹性体溶剂以帮助软化橡胶组分。这些弹性体溶剂可以包括松香或改性松香(例如氢化的、二聚的或聚合松香或其混合物)的甲酯、甘油酯或季戊四醇酯。适用的弹性体溶剂的实例包括部分氢化木松香的季戊四醇酯、木松香季戊四醇酯、木松香甘油酯、部分二聚松香的甘油酯、聚合松香的甘油酯、浮油松香的甘油酯、木松香和部分氢化木松香的甘油酯以及部分氢化的松香甲酯,例如α-蒎烯或β-蒎烯的聚合物;萜烯树脂,包括多萜及其混合物。溶剂的用量可以是基胶重量的约10%至75%,最好是约45%至70%。
许多传统的成分,例如增塑剂或软化剂,如羊毛脂、硬脂酸、硬脂酸钠、硬脂酸钾、甘油三乙酸酯、甘油等,例如天然蜡、石油蜡(如聚氨酯蜡、石蜡及微晶蜡),也可以加到基胶中以得到所希望的各种质地和稠度性质。这些附加物质的各自用量通常最高达最终基胶组合物重量的约30%,最好是约3%至20%。
口香糖组合物可以另外含有常规的添加剂:风味剂、着色剂(如二氧化钛)、乳化剂(如卵磷脂和硬脂酸甘油单酯)以及附加的填料(如氢氧化铝、氧化铝、硅酸铝、碳酸钙、滑石粉及它们的混合物)。这些填料也可以按不同的用量加到基胶中。在使用填料时,其用量最好为最终口香糖重量的约4%至约30%。
在除了释放体系中的甜味剂之外还使用辅助甜味剂的情况下,本发明考虑包括工艺上熟知的那些甜味剂,包括天然的和人造的甜味剂。例如,附加的甜味剂可以从以下的非限制名单中选择:糖,例如蔗糖、葡萄糖(玉米糖浆)、右旋糖、转化糖、果糖及它们的混合物;糖精及其各种盐,例如钠盐或钙盐;环己烷氨基磺酸及其各种盐,例如钠盐;二肽基甜味剂,例如天冬氨酰苯丙氨酸甲酯;双氢查耳酮化合物;甘草甜;甜菊苷;蔗糖的氯化衍生物;二氢黄酮醇;羟基愈创木酚酯;L-氨基二羧酸偕二胺;L-氨基二羧酸氨基链烯酸酯酰胺;以及糖醇,例如山梨糖醇、山梨醇糖浆、甘露糖醇、木糖醇等。考虑作为附加甜味剂的还有美国再颁专利26,959提到的非发酵性糖替代物(氢化淀粉水解产物)。还有合成甜味剂3,6-二氢-6-甲基-1-1,2,3-噁噻嗪-4-酮-2,2-二氧化物,特别是德国专利2,001,017.7中提到的它的钾盐、钠盐和钙盐。
合适的风味剂包括天然的和人造的风味剂以及薄荷(如胡椒薄荷)、薄荷醇、人造香草、肉桂、各种水果风味剂(单独的或混合的)等。风味剂的用量通常随各个风味剂而变,其用量范围可以为最终口香糖组合物重量的约0.5%至3%。风味剂可以存在于释放体系中、口香糖组合物本身之中、或是两者中都有。
可用于本发明的着色剂包括颜料,例如二氧化钛,其加入量最高可达约1%(重量),最好是在约6%以下。着色剂还可以包括适用于食品、药物和化妆品的称作FD & C染料的其它染料等。可用于上述用途范围的物质最好是水溶性的。其实例包括称为FD & C 2号蓝的靛类染料,它是5,5′-靛蓝二磺酸的二钠盐。类似地,称作FD&C 1号绿的染料含有一种三苯甲烷型染料,即4-〔4-N-乙基对硫代苄氨基)二苯基亚甲基〕-〔1-(N-乙基-N-对锍苄基)-2,5-环己二烯亚胺〕的单钠盐。在“Kirk-Othmer化学工艺大全”第5卷第874-884页中有对所有FD&C和D&C染料及其相应化学结构的全面叙述,该书在这里引用作为参考。
本发明的口香糖可以制成工艺上已知的任何形式,例如棒状、片状、大块、丝状、硬壳状、块状以及夹心的口香糖。
制备本发明口香糖组合物的方法如下:将基胶熔化(约85°至90℃),冷至78℃并放入一个预热(60℃)的装有曲拐式叶片的标准混料锅中。然后加入乳化剂并混合。接着加入一部分山梨糖醇和甘油,再混合3至6分钟。将混料锅冷却,加入甘露糖醇和剩余的山梨糖醇及甘油,继续混合。这时未加风味剂的口香糖的温度约为39至50℃。然后将风味油加入基料中继续混合。最后,加入含甜味剂的释放体系,再混合1至10分钟。释放体系作为最后成分加入。最终的口香糖温度约为39°-50℃。然后由锅内排放出口香糖组合物,轧制,划切成口香糖块。
因此,本发明的另一项实施例涉及制备口香糖组合物的方法,该组合物具有改进的持久释放甜味剂的性质,所述方法包括:
(1)制备一种甜味剂释放体系,其中甜味剂用按以下方法制得的包封保护,所述方法包括:
(a)将第一种甜味剂夹裹在一种核心涂料中,包括将核心涂料与甜味剂均匀混合的步骤;
(b)将所得的混合物磨到所要求的颗粒大小;
(c)利用流化床型方法在所得的颗粒上涂敷第二种涂料,涂料中含有以液滴形式均匀分散于其中的第二种甜味剂;
(d)回收最终的多重涂布颗粒;
(2)将所得的释放体系加到基胶与口香糖其余成分的均匀混合物中;
(3)将所得的混合物制成合适形状的口香糖。
在核心涂料是聚醋酸乙烯酯的情况下,可以通过将聚醋酸乙烯酯和乳化剂熔融混合,并将甜味剂均匀分散于其中的步骤,把第一种甜味剂夹裹在聚醋酸乙烯酯涂料中;在继续混合的同时将混合物冷却至室温。
举出以下实施例以供进一步了解本发明,但绝不意味着对本发明有效范围的限制。说明书中的所有百分数,除非另外指明,均为最终释放体系的重量百分数。
实施例1
在此实施例中,根据前述的方法制备了本发明甜味剂释放体系的一个代表性配方。具体地说,按美国专利申请329,742的方法制备500克的核心物,它由含16.29%(重量)天冬氨酰苯丙氨酸甲酯的聚醋酸乙烯酯包封构成。将明胶加到去离子水中形成溶液,然后在所得溶液中加入甜味剂双氢噁噻嗪钾盐形成涂料水溶液,制得750克含第二种甜味剂的第二涂料。最终的涂料溶液中含10%明胶、4.65%双氢噁噻嗪钾盐和85.35%去离子水。
然后用流化床涂布法将涂料涂敷到核心物上,干燥后,测得所得颗粒含5.72%双氢噁噻嗪钾盐和13.35%天冬氨酰苯丙氨酸甲酯,二者均为在最终释放体系中的重量百分数。
实施例2
按与实施例1的配方相同的方式制备另一个本发明甜味剂释放体系配方。具体地说,制备600克核心物,它由含16.2%双氢噁噻嗪钾盐的聚醋酸乙烯酯包封构成。用含糖精钠的第二种甜味剂制备900克第二涂料,最终的溶液中含10%明胶、5.88%糖精和84.12%去离子水。利用流化床涂布法将第二涂料涂敷在核心物上,干燥后,测得颗粒含7.1%糖精和13.1%双氢噁噻嗪钾盐,二者均为在最终释放体系中的重量百分数。
实施例3
制备本发明甜味剂释放体系的另一配方,这次是以另一种亲水性涂料作为核心物。于是,配制含30%***树胶、35%甘露糖醇和35%天冬氨酰苯丙氨酸甲酯的溶液,制成500克核心物。制备核心物时,先将甘露糖醇和天冬氨酰苯丙氨酸甲酯混合,用***树胶溶液涂敷此混合物,然后继续用***树胶涂敷此混合物,以此方式实现团聚。接着用285.7克外层涂料涂敷此核心物,该外层涂料由***树胶和双氢噁噻嗪钾盐制备,含有20%双氢噁噻嗪钾盐、15%***树胶和65%去离子水。
用流化床涂布法涂敷外层涂料,干燥后,测得所得颗粒含26.66%天冬氨酰苯丙氨酸甲酯和9.53%双氢噁噻嗪钾盐。
实施例4
根据本发明制备出口香糖组合物,以便将它的甜味剂释放性能和甜味强度与在常规的成分参数内制得的口香糖组合物的甜味剂释放性能相比较,常规口香糖组合物中包含的甜味剂是游离形式的。
因此,制备了含本发明甜味剂释放体系的两种组合物,称为配方实例A和C。按照美国专利申请945,743的作法制备实施例1和3的核心物。制备了两种组合物作为对照样品,它们含有同样的甜味剂,但处于游离形式。实例A至D中各成分的比例列在下面的表1中。
表1
成分 数量(重量百分数)
实例 A B C D
基胶 26.00 26.00 26.00 26.00
碳水化合物
(甘露糖醇/山梨 62.20 62.68 60.91 62.42
糖醇)
软化剂 9.35 9.35 9.35 9.35
风味剂 1.70 1.70 1.70 1.70
表1(续)
成分 数量(重量百分数)
实例 A B C D
着色剂 - - 0.17 0.17
游离的天冬氨酰苯丙 - 0.20 - 0.25
氨酸甲酯
游离的双氢噁噻嗪钾 - 0.07 - 0.11
盐
包封体系
实施例3 0.75 - - -
实施例1 - - 1.87 -
实施例5
对以上实施例4中制备的口香糖组合物中的配方实例A和B,进行评味小组无先见性对比试验。
将口香糖试验样品发给评味小组,小组成员全都按正规方式品尝,以便不暴露样品。在实验期间,要求每个小组成员按以下列出的特性评价样品,并按以下的记分法表示自己的看法:
0 10 20 30 40 50 60 70 80 90 100
很差 极好
低(强度) 高(强度)
要求品尝人员在相隔30秒、2分、6分、10分和15分时对样品打分。被打分的特性是甜味强度。
将每个成员对本发明实例A和对照例B的各自打分结果平均,然后对甜味强度和释放情况进行比较。结果以图的形式示于图1。
由图1可见,本发明的配方提供了较高的初始甜味强度。据信这是由于***树胶外层基质增加了天冬氨酰苯丙氨酸甲酯在核心物中的溶解度。这一试验结果说明了本发明甜味剂释放体系改进了甜味的前期释放。
实施例6
评味小组用实例C和D口香糖进行对比试验,以测定双氢噁噻嗪钾盐的释放情况,在实例C中它是分布在外层涂料中。本实验的目的是确定本发明的释放体系实现了甜味剂的顺序释放。评味小组的记录与实施例5相同,只是要测定的特性不同。结果以图的形式示于图2。
参见图2,实际测定的特性是甜味剂的涩味或异味。在实例C的情况下,双氢噁噻嗪钾盐的单独释放产生较大的涩味感觉或双氢噁噻嗪钾盐本身的味道特点,而用对照配方D时,双氢噁噻嗪钾盐和天冬氨酰苯丙氨酸甲酯发生直接的协同作用,产生的涩味较小,这反映在图中的数值较低。双氢噁噻嗪钾盐和天冬氨酰苯丙氨酸甲酯之间的协同作用是公知的,在美国专利4,158,068(Von Rymon Lipinski等)中曾经提到,该专利的公开内容在这里引用作为参考。应该强调指出,进行这一试验只是为了示范性地证实本发明的释放体系有效地实现了不同甜味剂的顺序释放。当然,用于消费的制品可能会用互相补充的各种甜味剂制成,使得甜味剂感觉的任何变化都是令人愉快的。
本发明可以按其它方式实施而不背离本发明的精神或基本特点。因此本公开在各方面都被看作是说明性而非限制性的,本发明的范围由所附的权利要求书表明,任何在等效意义和范围内的变化都将包括在本发明之中。
Claims (32)
1、一种甜味剂释放体系,它能够提供较强的前期甜味,同时能调节甜味剂的释放并对甜味剂提供较强的保护作用,所述甜味剂释放体系包含:
A.至少一种天然的或人造的第一种高强度固体甜味剂,选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物;
B.一种第一内层涂料,选自疏水性和亲水性涂料,所述内层涂料和所述第一种甜味剂混合,形成核心物,所述第一种甜味剂的用量为所述核心物重量的约1%至50%;
C.含第二种甜味剂的亲水性聚合物构成的第二外层涂料,所述第二外层涂料由亲水性聚合物的溶液和所述第二种甜味剂制得,聚合物溶液中所述第二种甜味剂的数量为所述溶液重量的约10%至25%,外层涂料的数量为所述内层涂料重量的约5%至50%。
2、一种甜味剂释放体系,它能提供较强的前期甜味,同时能调节甜味剂的释放并对甜味剂提供更强的保护作用,所述甜味剂释放体系包含:
A.至少一种天然的或人造的第一种高强度固体甜味剂,选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物以及它们的混合物;
B.一种乳化剂,选自卵磷脂、硬脂酸盐、硬脂酸的酯衍生物、棕榈酸盐、棕榈酸的酯衍生物、油酸盐、油酸的酯衍生物、甘油酯、甘油酯的酯衍生物、蔗糖聚酯、聚甘油酯、以及动物蜡、植物蜡、合成蜡、石油蜡及它们的混合物;
C.一种由聚醋酸乙烯酯构成的第一内层涂料,其数量为组合物总重量的约20%至93%,分子量为约2000至14000;
D.由含第二种甜味剂的亲水性聚合物构成的第二外层涂料,该外层涂料由亲水性聚合物溶液及第二种甜味剂制得,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约20%至25%,外层涂料的数量为内层涂料重量的约5%至50%。
3、权利要求1或2的甜味剂释放体系,其中所述第二种甜味剂的用量为第二涂料重量的约3%至15%。
4、权利要求2的甜味剂释放体系,其中所述第一种甜味剂的用量为释放体系重量的约1%至50%。
5、权利要求1或2的甜味剂释放体系,其中所述第一种甜味剂含有天冬氨酰苯丙氨酸甲酯,其数量为释放体系重量的约1%至50%。
6、权利要求1或2的甜味剂释放体系,其中所述第一种甜味剂含有糖精及其盐,其数量为释放体系重量的约1%至50%。
7、权利要求1或2的甜味剂释放体系,其中所述第一种甜味剂含有天冬氨酰苯丙氨酸甲酯和糖精及其盐的混合物,前者的数量最高达释放体系重量的约25%,后者则为释放体系重量的约1.0%至50%。
8、权利要求7的甜味剂释放体系,其中第一种甜味剂另外含有占释放体系重量约1%至50%的双氢噁噻嗪钾盐。
9、权利要求2的甜味剂释放体系,其中所述乳化剂的用量为释放体系重量的约0.5%至20%。
10、权利要求1或2的甜味剂释放体系,其中所述第二外层涂料含有一种水胶体。
11、权利要求10的甜味剂释放体系,其中所述第二外层涂料选自树胶、果胶、藻酸盐、粘液胶、成膜碳水化合物以及它们的混合物。
12、权利要求11的甜味剂释放体系,其中所述第二外层涂料选自***树胶、黄耆胶、刺梧桐树胶、茄替胶、琼脂、藻酸盐、角叉胶、fucellan、卵形车前子胶以及它们的混合物。
13、权利要求11的甜味剂释放体系,其中所述第二外层涂料选自聚乙烯吡咯烷酮、明胶、葡聚糖、黄原胶、Curdan、纤维素、甲基纤维素、乙基纤维素、羟乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素、羧甲基纤维素、低甲氧基果胶、丙二醇藻酸酯、以及它们的混合物。
14、权利要求1或2的甜味剂释放体系,其中所述第二外层涂料的数量为所述第一涂料重量的约15%至50%。
15、权利要求2的甜味剂释放体系,其中所述聚醋酸乙烯酯的分子量为约2000至12000。
16、权利要求9的甜味剂释放体系,其中乳化剂选自单硬脂酸甘油酯、二硬脂酸甘油酯、三硬脂酸甘油酯及其脂肪酸酯,以及它们的混合物,其数量为释放体系重量的约2%至15%。
17、权利要求2的甜味剂释放体系,其中聚醋酸乙烯酯与选自树脂、松香、萜烯、弹性体、蜡及其混合物中的一种物质相混合。
18、权利要求1或2的甜味剂释放体系,其中第一和第二种甜味剂都是天然的或人造的高强度甜味剂,各自选自氨基酸基甜味剂、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、三氯半乳蔗糖、双氢查耳酮化合物,以及它们的混合物。
19、权利要求18的甜味剂释放体系,其中甜味剂选自糖精钠、天冬氨酰苯丙氨酸甲酯、非洲竹芋甜素和双氢噁噻嗪钾盐。
20、权利要求1或2的甜味剂释放体系,其形状为固体颗粒。
21、一种口香糖组合物,它能在较长的释放时间内均匀地释放出较强的甜味,该组合物包含一种基胶和一种甜味剂释放体系,此释放体系能调节甜味剂的释放并对甜味剂提供较强的保护作用,所述甜味剂释放体系包含:
A.至少一种天然的或人造的高强度固体甜味剂,选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物,以及它们的混合物;
B.一种第一内层核心物,由选自疏水性涂料和亲水性涂料的一种涂料和甜味剂制得,甜味剂的数量为所述核心物重量的约1%至50%;
C.由含第二种甜味剂的亲水性聚合物构成的第二外层涂料,该涂料由亲水性聚合物溶液和第二种甜味剂制得,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约10%至25%,外层涂料的用量为第一涂料重量的约5%至50%。
22、一种口香糖组合物,它能在较长的释放时间内均匀地释放出较强的甜味,该组合物含有基胶和一种甜味剂释放体系,该释放体系能调节甜味剂的释放并对甜味剂提供较强的保护作用,所述甜味剂释放体系包含:
A.至少一种天然的或人造的第一种高强度固体甜味剂,选自氨基酸基甜味剂、蔗糖的氯化衍生物、二氢黄酮醇、羟基愈创木酚酯、L-氨基二羧酸偕二胺、L-氨基二羧酸氨基链烯酸酯酰胺、二肽基甜味剂、甘草甜、糖精及其盐、双氢噁噻嗪盐、环己烷氨基磺酸盐、甜菊苷、非洲竹芋甜素、双氢查耳酮化合物,以及它们的混合物。
B.一种乳化剂,选自卵磷脂、硬脂酸盐、硬脂酸的酯衍生物、棕榈酸盐、棕榈酸的酯衍生物、油酸盐、油酸的酯衍生物、甘油酯、甘油酯的酯衍生物、蔗糖聚酯、聚甘油酯、以及动物蜡、植物蜡、合成蜡、石油蜡和它们的混合物;
C.由聚醋酸乙烯酯构成的第一内层涂料,其数量为组合物总重量的约20%至93%,分子量为约2000至14000;
D.由含有第二种甜味剂的亲水性聚合物构成的第二外层涂料,该外层涂料由亲水性聚合物溶液和第二种甜味剂制备,聚合物溶液中第二种甜味剂的数量为所述溶液重量的约20%至25%,外层涂料的用量为第一涂料重量的约5%至50%。
23、权利要求21或22的口香糖组合物,其中基胶含有选自天然橡胶、合成橡胶及其混合物的一种弹性体。
24、权利要求23的口香糖组合物,其中基胶弹性体选自糖胶树胶、节路顿胶、巴拉塔树胶、杜仲胶、Lechi-Capsi、Sorva、丁二烯-苯乙烯共聚物、聚异丁烯、异丁烯-异戊二烯共聚物、聚乙烯、聚醋酸乙烯酯、以及它们的混合物。
25、权利要求24的口香糖组合物,其中基胶的用量为最终口香糖组合物重量的约5%至85%。
26、权利要求21或22的口香糖组合物,它还含有填料、着色剂、风味剂、软化剂、增塑剂、弹性体、弹性体溶剂、甜味剂,以及它们的混合物。
27、一种制备甜味剂释放体系的方法,该体系能提供较强的前期甜味,同时能调节甜味剂的释放并对甜味剂提供较强的保护作用,该方法包括:
(a)将一种甜味剂包裹在聚醋酸乙烯酯涂料中,包括以下步骤:将聚醋酸乙烯酯和一种乳化剂熔融混合并将甜味剂均匀地分散于其中;在继续混合的同时将混合物冷至室温;
(b)将所得的混合物磨至所要求的颗粒大小;
(c)利用流化床型方法将所得的颗粒用第二涂料涂敷;
(d)回收最终的多重涂布颗粒。
28、一种制备具有改进的持久释放甜味剂性能的口香糖组合物的方法,包括:
(1)利用权利要求27的方法制备甜味剂释放体系;
(2)将步骤(1)中制得的甜味剂释放体系加到基胶和口香糖其余成分的均匀混合物中;
(3)将所得的混合物制成合适形状的口香糖。
29、一种硬糖,它含有权利要求1或2的甜味剂释放体系。
30、一种口服卫生制品,它含有权利要求1或2的甜味剂释放体系。
31、一种口服药物制剂,它含有权利要求1或2的甜味剂释放体系。
32、一种焙烤制品,它含有权利要求1或2的甜味剂释放体系。
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US07/452,660 US4981698A (en) | 1986-12-23 | 1989-12-18 | Multiple encapsulated sweetener delivery system and method of preparation |
US452,660 | 1989-12-18 |
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-
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- 1990-12-14 AU AU68113/90A patent/AU6811390A/en not_active Abandoned
- 1990-12-17 CN CN90109847A patent/CN1052777A/zh active Pending
- 1990-12-17 ZA ZA9010147A patent/ZA9010147B/xx unknown
- 1990-12-17 JP JP02417734A patent/JP3118781B2/ja not_active Expired - Lifetime
- 1990-12-17 IE IE455290A patent/IE904552A1/en unknown
- 1990-12-17 ES ES90313724T patent/ES2069031T3/es not_active Expired - Lifetime
- 1990-12-17 KR KR1019900020754A patent/KR910011160A/ko not_active Application Discontinuation
- 1990-12-17 EP EP90313724A patent/EP0434321B1/en not_active Expired - Lifetime
- 1990-12-17 CA CA002032394A patent/CA2032394C/en not_active Expired - Lifetime
- 1990-12-17 PT PT96219A patent/PT96219A/pt unknown
- 1990-12-17 DE DE69017399T patent/DE69017399T2/de not_active Expired - Fee Related
- 1990-12-17 DK DK90313724.8T patent/DK0434321T3/da active
- 1990-12-17 FI FI906224A patent/FI906224A/fi not_active Application Discontinuation
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1995
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Cited By (8)
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CN101175411B (zh) * | 2005-05-23 | 2012-01-11 | 卡夫食品环球品牌有限责任公司 | 作为包括包封材料和活性组分比率的可食用组合物部分的用于活性组分的递送*** |
CN101522046B (zh) * | 2005-05-23 | 2013-08-14 | 卡夫食品环球品牌有限责任公司 | 口味增强剂组合物及包含该组合物的可食用糖食和咀嚼型胶基糖产品 |
CN104544462A (zh) * | 2013-10-17 | 2015-04-29 | 三星精密化学株式会社 | 低卡路里的饮品组合物 |
CN107840925A (zh) * | 2017-12-13 | 2018-03-27 | 沈阳化工大学 | 一种磺化杜仲胶制备方法 |
CN108634294A (zh) * | 2018-04-20 | 2018-10-12 | 珠海首力企业有限公司 | 一种稳效凉味剂及制备工艺 |
CN108634283A (zh) * | 2018-04-20 | 2018-10-12 | 珠海首力企业有限公司 | 一种多级复配甜味剂及制备工艺 |
CN108634283B (zh) * | 2018-04-20 | 2021-08-13 | 珠海首力企业有限公司 | 一种多级复配甜味剂及制备工艺 |
CN108634294B (zh) * | 2018-04-20 | 2022-05-10 | 珠海首力企业有限公司 | 一种稳效凉味剂及制备工艺 |
Also Published As
Publication number | Publication date |
---|---|
KR910011160A (ko) | 1991-08-07 |
PT96219A (pt) | 1991-09-30 |
FI906224A (fi) | 1991-06-19 |
FI906224A0 (fi) | 1990-12-17 |
EP0434321A3 (en) | 1991-12-11 |
EP0434321B1 (en) | 1995-03-01 |
EP0434321A2 (en) | 1991-06-26 |
AU6811390A (en) | 1991-06-27 |
DE69017399T2 (de) | 1995-07-27 |
ES2069031T3 (es) | 1995-05-01 |
CA2032394C (en) | 1997-05-06 |
US4981698A (en) | 1991-01-01 |
JPH0614739A (ja) | 1994-01-25 |
DK0434321T3 (da) | 1995-03-27 |
NO905348L (no) | 1991-06-19 |
DE69017399D1 (de) | 1995-04-06 |
GR3015839T3 (en) | 1995-07-31 |
JP3118781B2 (ja) | 2000-12-18 |
NO905348D0 (no) | 1990-12-11 |
IE904552A1 (en) | 1991-06-19 |
ZA9010147B (en) | 1992-08-26 |
CA2032394A1 (en) | 1991-06-19 |
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