NO172721B - SWEATER, DRY PRODUCT CONTAINING THE SWEATER, PROCEDURE FOR MANUFACTURING THE SUBSTANCE AND PRODUCT AND USES OF THESE - Google Patents
SWEATER, DRY PRODUCT CONTAINING THE SWEATER, PROCEDURE FOR MANUFACTURING THE SUBSTANCE AND PRODUCT AND USES OF THESE Download PDFInfo
- Publication number
- NO172721B NO172721B NO885467A NO885467A NO172721B NO 172721 B NO172721 B NO 172721B NO 885467 A NO885467 A NO 885467A NO 885467 A NO885467 A NO 885467A NO 172721 B NO172721 B NO 172721B
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- Prior art keywords
- sweetener
- dry product
- stated
- weight
- specified
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000000126 substance Substances 0.000 title description 4
- 239000003765 sweetening agent Substances 0.000 claims description 97
- 235000003599 food sweetener Nutrition 0.000 claims description 96
- 239000000203 mixture Substances 0.000 claims description 32
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 26
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 19
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 18
- 108010011485 Aspartame Proteins 0.000 claims description 18
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 18
- 239000000619 acesulfame-K Substances 0.000 claims description 18
- 239000000605 aspartame Substances 0.000 claims description 18
- 235000010357 aspartame Nutrition 0.000 claims description 18
- 229960003438 aspartame Drugs 0.000 claims description 18
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 239000012876 carrier material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 229940043353 maltol Drugs 0.000 claims description 8
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019204 saccharin Nutrition 0.000 claims description 6
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 5
- 240000001987 Pyrus communis Species 0.000 claims description 5
- 229940081974 saccharin Drugs 0.000 claims description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 5
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229960001462 sodium cyclamate Drugs 0.000 claims description 3
- 241000220225 Malus Species 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 239000003380 propellant Substances 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims 3
- 238000009776 industrial production Methods 0.000 claims 1
- 235000021581 juice product Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 238000005899 aromatization reaction Methods 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000015206 pear juice Nutrition 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229940109275 cyclamate Drugs 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000013997 pineapple juice Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- -1 naringenin-5-rhamnoside glucoside Chemical class 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Outer Garments And Coats (AREA)
Description
Oppfinnelsen angår et søtningsmiddel med forbedret sukroselignende smak, et tørrprodukt inneholdende søtningsmiddelet, fremgangsmåter til fremstilling av søtningsmiddelet og produktet og anvendelser av disse. The invention relates to a sweetener with an improved sucrose-like taste, a dry product containing the sweetener, methods for producing the sweetener and the product and uses thereof.
Syntetiske søtningsstoffer med lav næringsverdi blir i tiltagende grad benyttet istedenfor sukker til reduksjon av kaloritilførselen av dietetiske eller medisinske grunner. Foruten de i lang tid kjente stoffer sakkarin og cyklamat, er for tiden aspartam (L-aspartyl-L-fenylalaninmetylester) og acesulfam-K (kaliumsalt av 6-metyl-l,2,3-oksatiazin-4(3H)on-2,2-dioksid) de eneste syntetiske søtstoffer av betydning. I motsetning til sukkererstatningsstoffer såsom fruktose, xylitol, sorbitol og mannitol, inneholder disse søtstoffer ingen energi og blir derfor i tiltagende grad anvendt i kalorifattige matvarer. Synthetic sweeteners with low nutritional value are increasingly being used instead of sugar to reduce calorie intake for dietary or medical reasons. Besides the long-known substances saccharin and cyclamate, currently aspartame (L-aspartyl-L-phenylalanine methyl ester) and acesulfame-K (potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)one-2 ,2-dioxide) the only synthetic sweeteners of importance. In contrast to sugar substitutes such as fructose, xylitol, sorbitol and mannitol, these sweeteners contain no energy and are therefore increasingly used in low-calorie foods.
Et viktig kriterium for disse søtstoffer er søtningsevnen som er vesentlig sterkere enn for sukrose. Sakkarinene og cyk-lamatene har imidlertid den ulempe at de etterlater en bitter ettersmak i munnen. Aspartam oppviser riktignok en meget god smak, men har bare begrenset stabilitet. Acesulfam-K er ikke fullt så søtt som aspartam, men mere holdbart. An important criterion for these sweeteners is their sweetening ability, which is significantly stronger than that of sucrose. However, the saccharins and cyclamates have the disadvantage of leaving a bitter aftertaste in the mouth. Although aspartame has a very good taste, it has only limited stability. Acesulfame-K is not quite as sweet as aspartame, but more durable.
Det har allerede vært forsøkt å overvinne disse uheldige egenskaper ved blanding av søtstoffer, som beskrevet i DE-PS 25 60-544. Søtstoffblandinger blir særlig anvendt fordi søtsmaken i disse ofte er synergistisk forsterket, hvorved der kan fåes en viss materialbesparelse sammenlignet med de rene søtstoffer. Attempts have already been made to overcome these unfortunate properties by mixing sweeteners, as described in DE-PS 25 60-544. Sweetener mixtures are particularly used because the sweet taste in these is often synergistically enhanced, whereby a certain amount of material can be saved compared to the pure sweeteners.
En ytterligere grunn til anvendelse av søtstoffblandinger består i at enkelte av de kjente søtstoffer utøver sin søtningsvirkning på tungen sterkt forsinket eller tvertimot gir et meget raskt søthetsinntrykk, som imidlertid også avtar meget raskt. Denne ulempe kan utlignes ved innblanding av søtstoffer med mere langvarig søthet og eventuelt også ved blanding med naturlige sukkere. A further reason for the use of sweetener mixtures is that some of the known sweeteners exert their sweetening effect on the tongue greatly delayed or, on the contrary, give a very quick impression of sweetness, which, however, also diminishes very quickly. This disadvantage can be offset by mixing in sweeteners with longer-lasting sweetness and possibly also by mixing with natural sugars.
Fra DE-OS 3 3 31 517 er der kjent en fremgangsmåte til for-bedring av smaksegenskapene av acesulfam-K i husholdnings-preparater, idet acesulfam-K før bruk blandes homogent med andre stoffer og anvendes i form av denne blanding. Som innblandingsstoff anvendes aminosyrer eller blandinger av aminosyrer, fortrinnsvis glycin og glutaminsyre eller mono-natriumglutamat. From DE-OS 3 3 31 517 there is known a method for improving the taste properties of acesulfame-K in household preparations, with acesulfame-K mixed homogeneously with other substances before use and used in the form of this mixture. Amino acids or mixtures of amino acids, preferably glycine and glutamic acid or monosodium glutamate, are used as ingredients.
Videre er der fra DE-PS 25 60 544 og DE-OS 25 56 109 kjent søtede næringsmidler resp. modifiserte søtstoffer som inneholder aspartam, eventuelt i blanding med sakkarin, et cyklamat eller sukrose, samt kaliumaluminiumsulfat og/eller naringin (naringenin-5-ramnosidglukosid) som smaksmodifi-seringsmidler i mengder som er effektive til å modifisere den vedvarende søte ettersmak av de ovennevnte søtstoffer. Furthermore, from DE-PS 25 60 544 and DE-OS 25 56 109, sweetened foodstuffs or modified sweeteners containing aspartame, optionally in admixture with saccharin, a cyclamate or sucrose, as well as potassium aluminum sulfate and/or naringin (naringenin-5-rhamnoside glucoside) as taste modifiers in amounts effective to modify the persistent sweet aftertaste of the above-mentioned sweeteners .
DE-OS 34 22 247 beskriver en fremgangsmåte til fremstilling av en bærer for søtstoffer, hvor et spesielt mono- eller disak-karid omsettes med en vandig sukroseoppløsning til en gluko-oligosakkarid-blanding. DE-OS 34 22 247 describes a method for producing a carrier for sweeteners, where a particular mono- or disaccharide is reacted with an aqueous sucrose solution into a gluco-oligosaccharide mixture.
JP 59-154956 beskriver et søtningsmiddel av acesulfam-K og fruktose. JP 59-154956 describes a sweetener of acesulfame-K and fructose.
Alle de hittil kjente søtstoffblandinger angår således blandinger av syntetiske søtstoffer med definerte kjemiske forbindelser. All the previously known sweetener mixtures thus relate to mixtures of synthetic sweeteners with defined chemical compounds.
Fra DE-AS 12 55 467 er der kjent en fremgangsmåte til fremstilling av et fargeløst søtningsmiddel ved findeling av kjerne-frukt, oppvarming av fruktmassen og separering, rensing og fortykning av saften. From DE-AS 12 55 467 there is known a method for the production of a colorless sweetener by finely dividing core fruit, heating the fruit mass and separating, purifying and thickening the juice.
DE-OS 24 56 924 beskriver et søtstoffpreparat som som syntetisk søtstoff inneholder aspartam som er innesluttet i et matriksdannende materiale. Som matriksdannende materiale anvendes såkalte smeltemidler som bl.a. kan være saftkrystaller. Et søtningsmiddel med forbedret sukroselignende smak får man ikke på denne måte. DE-OS 24 56 924 describes a sweetener preparation which, as a synthetic sweetener, contains aspartame which is enclosed in a matrix-forming material. As matrix-forming material, so-called melting agents are used, such as may be juice crystals. A sweetener with an improved sucrose-like taste cannot be obtained in this way.
Det er ønskelig å forbedre sukroselikheten av smaken av søtstoffblandinger, da søtsmaken av sukrose er blitt et forbilde for bedømmelsen av søtheten av alle søtstoffer. It is desirable to improve the sucrose similarity of the taste of sweetener mixtures, as the sweetness of sucrose has become a model for judging the sweetness of all sweeteners.
Det er derfor hensikten med den foreliggende oppfinnelse å skaffe et søtningsmiddel og et av dette fremstilt tørrprodukt med forbedret sukroselignende smak, og å angi en fremgangsmåte til dets fremstilling. It is therefore the purpose of the present invention to provide a sweetener and a dry product produced from it with an improved sucrose-like taste, and to specify a method for its production.
Denne oppgave blir løst ved hjelp av et søtningsmiddel av den innledningsvis nevnte art, karakterisert ved at det inneholder This task is solved with the help of a sweetener of the type mentioned at the outset, characterized in that it contains
a) 0,3-10 vektprosent av minst ett syntetisk søtstoff og a) 0.3-10 percent by weight of at least one synthetic sweetener and
b) 4 0-98 vektprosent av minst ett avaromatisert og konsentrert fruktpreparat med et tørrmasseinnhold på 60-80° b) 40-98% by weight of at least one unflavoured and concentrated fruit preparation with a dry matter content of 60-80°
brix, samt brix, as well
c) eventuelt maltol og/eller askorbinsyre. c) possibly maltol and/or ascorbic acid.
Tørrproduktet ifølge oppfinnelsen inneholder et slikt søtnings-middel og minst ett bærermateriale. The dry product according to the invention contains such a sweetener and at least one carrier material.
Fremgangsmåter ifølge oppfinnelsen til fremstilling av søtningsmiddelet resp. tørrproduktet er angitt i kravene 16 og 17, og anvendelser ifølge oppfinnelsen er angitt i krav 18. Methods according to the invention for producing the sweetener or the dry product is stated in claims 16 and 17, and applications according to the invention are stated in claim 18.
Komponent a) i søtningsmiddelet ifølge oppfinnelsen er fortrinnsvis aspartam, acesulfam-K, natriumcyklamat eller sakkarin. Et eller flere av disse stoffer kan benyttes til blanding med komponent b). Fortrinnsvis blir der imidlertid benyttet en blanding av to søtstoffer, fortrinnsvis en blanding av aspartam og acesulfam-K. Component a) in the sweetener according to the invention is preferably aspartame, acesulfame-K, sodium cyclamate or saccharin. One or more of these substances can be used for mixing with component b). Preferably, however, a mixture of two sweeteners is used, preferably a mixture of aspartame and acesulfame-K.
Som komponent b) kan der anvendes likeledes et eller flere avaromatiserte og konsentrerte fruktpreparater. Fruktpre-paratene kan være fremstilt av både frukter med lys farge og frukter med mørk farge. Hensiktsmessig anvendes fruktpreparater av frukter med lys farge, spesielt eple, pære, drue, sitron, aprikos, ananas og appelsin. Blandinger av to fruktpreparater, f.eks. blandinger av pære og ananas eller av drue og appelsin, er spesielt egnet. Disse fruktpreprater må ha et tørrmasse-innhold på 60-80° brix. As component b), one or more flavored and concentrated fruit preparations can also be used. The fruit preparations can be made from both light-coloured fruit and dark-coloured fruit. Fruit preparations of light-coloured fruit, especially apple, pear, grape, lemon, apricot, pineapple and orange, are used appropriately. Mixtures of two fruit preparations, e.g. mixtures of pear and pineapple or of grape and orange are particularly suitable. These fruit preparations must have a dry matter content of 60-80° brix.
Fruktpreparatene oppnås ved at saftkonsentratene klarnes, f.eks. ved filtrering, avaromatiseres ved inndamping i vakuum og eventuelt konsentreres ved ultrafiltrering resp. omvendt osmose. Ved egnet behandling av de således oppnådde konsen-trater på ionevekslere blir konsentratenes syreinnhold innstilt på den ønskede verdi, og konsentratene blir om nødvendig bragt på den ønskede tørrmasse. Den samlede syremengde bestemt som titer (svarende til ml 1N-KOH pr. 10 g fruktpreparat) ligger hensiktsmessig på mellom 0,01 og 6 ml 1N-K0H pr. 10 g fruktpreparat. The fruit preparations are obtained by clarifying the juice concentrates, e.g. by filtration, aromatized by evaporation in a vacuum and optionally concentrated by ultrafiltration or reverse osmosis. By suitable treatment of the thus obtained concentrates on ion exchangers, the acid content of the concentrates is adjusted to the desired value, and the concentrates are, if necessary, brought to the desired dry mass. The total amount of acid determined as a titer (corresponding to ml 1N-KOH per 10 g of fruit preparation) is suitably between 0.01 and 6 ml 1N-KOH per 10 g fruit preparation.
Mengden av komponentene a) og b) i søtningsmiddelet ifølge oppfinnelsen avhenger av den påtenkte anvendelse av blandingen. Fortrinnsvis anvendes 1,0-6,0 vektprosent av komponent a), idet mengden av hvert enkelt søtstoff ved anvendelse av en blanding av to søtstoffer kan ligge på 0,15-5 vektprosent. Mengden av komponent b) skal være 4 0-98 vektprosent, regnet på søtningsmiddelet. The amount of components a) and b) in the sweetener according to the invention depends on the intended use of the mixture. Preferably, 1.0-6.0% by weight of component a) is used, as the amount of each individual sweetener when using a mixture of two sweeteners can be 0.15-5% by weight. The amount of component b) must be 40-98 percent by weight, calculated on the sweetener.
Det foretrekkes å tilsette maltol til søtningsmiddelet, da denne ytterligere forsterker den sukroselignende smak av søtningsmiddelet ifølge oppfinnelsen. Maltol anvendes fortrinnsvis i en mengde på 0,005-1,0 vektprosent, spesielt i en mengde på 0,025-1,0 vektprosent, regnet på søtningsmiddelet. It is preferred to add maltol to the sweetener, as this further enhances the sucrose-like taste of the sweetener according to the invention. Maltol is preferably used in an amount of 0.005-1.0% by weight, especially in an amount of 0.025-1.0% by weight, calculated on the sweetener.
Hvis søtningsmiddelet ifølge oppfinnelsen anvendes til søtning av flytende matvarer, spesielt drikker, kan det dessuten inneholde vann og andre tilsetninger såsom askorbinsyre. Mengden av askorbinsyre ligger fortrinnsvis i området 0,1-0,2 vektprosent. If the sweetener according to the invention is used to sweeten liquid foodstuffs, especially drinks, it may also contain water and other additives such as ascorbic acid. The amount of ascorbic acid is preferably in the range of 0.1-0.2% by weight.
Det har overraskende vist seg at søtningsmiddelet ifølge oppfinnelsen har en sterkt forbedret, sukroselignende smak sammenlignet med kjente søtstoffblandinger. Som følge av den synergistiske forsterkning av søtsmaken i blandingen av syntetiske søtstoffer og det naturlige fruktpreparat kan der oppnås en betydelig besparelse av syntetisk søtstoff, da fruktpreparatet fremhever søtheten av de syntetiske søtstoffer bedre enn i kjente søtstoffblandinger. Således er det tilstrek-kelig om matvarer får tilsatt 0,5-1,8 vektprosent av søtnings-middelet ifølge oppfinnelsen for oppnåelse av en sukroselignende søthet. It has surprisingly been shown that the sweetener according to the invention has a greatly improved, sucrose-like taste compared to known sweetener mixtures. As a result of the synergistic strengthening of the sweet taste in the mixture of synthetic sweeteners and the natural fruit preparation, a significant saving of synthetic sweetener can be achieved, as the fruit preparation highlights the sweetness of the synthetic sweeteners better than in known sweetener mixtures. Thus, it is sufficient if 0.5-1.8 weight percent of the sweetener according to the invention is added to foodstuffs to achieve a sucrose-like sweetness.
Søtningsmiddelet ifølge oppfinnelsen og det fra dette frem-stilte tørrprodukt er særlig egnet til søtning av flytende matvarer såsom drikker, meieriprodukter såsom melkeprodukter med et fettinnhold på 0,3-10%, f.eks. fruktyoghurt eller fruktkjernemelk, eller isprodukter. The sweetener according to the invention and the dry product produced from it are particularly suitable for sweetening liquid foodstuffs such as drinks, dairy products such as milk products with a fat content of 0.3-10%, e.g. fruit yoghurt or fruit buttermilk, or ice cream products.
Søtningsmiddelet ifølge oppfinnelsen kan anvendes både i flytende form og i fast form. Tørrproduktet kan fremstilles fra den flytende blanding ved vanlige fremgangsmåter såsom forstøvningstørking og/eller vakuumtørking og/eller trommeltørking og/eller frysetørking under anvendelse av egnede bærermaterialer såsom maltodekstrin eller laktose. Fortrinnsvis inneholder tørrproduktet ifølge oppfinnelsen 20-4 0 vektprosent, helst ca. 30 vektprosent, av søtningsmiddelet, og 60-80 The sweetener according to the invention can be used both in liquid form and in solid form. The dry product can be prepared from the liquid mixture by usual methods such as spray drying and/or vacuum drying and/or drum drying and/or freeze drying using suitable carrier materials such as maltodextrin or lactose. Preferably, the dry product according to the invention contains 20-40% by weight, preferably approx. 30% by weight, of the sweetener, and 60-80
vektprosent, spesielt ca. 70 vektprosent, av bærermaterialet. weight percent, especially approx. 70 percent by weight of the carrier material.
Tørrproduktet ifølge oppfinnelsen kan så anvendes i pulverform, i granulatform, f.eks. som strøsøtningsmiddel med lav løsmasse-tetthet, eller i tablettform etter komprimering. The dry product according to the invention can then be used in powder form, in granule form, e.g. as a sprinkle sweetener with a low bulk density, or in tablet form after compression.
Ved fremstilling av tabletter kan tørrproduktet ifølge oppfinnelsen som inneholder blandingen av søtningsmiddel og bærermateriale, få tilsatt minst ett ytterligere syntetisk søtstoff, f.eks. en blanding av aspartam og acesulfam-K, samt forskjellige hjelpestoffer såsom komprimeringshjelpestoffer, f.eks. maisstivelse, sorbitoT eller plantefett, eller egnede drivmidler, f.eks. vinsyre eller natriumbikarbonat, til økning av oppløsningshastigheten. Fortrinnsvis inneholder en slik tablett 10-4 0 vektprosent, særlig 2 0-3 0 vektprosent, av blandingen av søtningsmiddel og bærermateriale og 10-40 vektprosent, spesielt 20-30 vektprosent, av det tilsatte syntetiske søtstoff. When making tablets, the dry product according to the invention, which contains the mixture of sweetener and carrier material, can have at least one further synthetic sweetener added, e.g. a mixture of aspartame and acesulfame-K, as well as various excipients such as compression aids, e.g. corn starch, sorbitol or vegetable fat, or suitable propellants, e.g. tartaric acid or sodium bicarbonate, to increase the dissolution rate. Preferably, such a tablet contains 10-40% by weight, especially 20-30% by weight, of the mixture of sweetener and carrier material and 10-40% by weight, especially 20-30% by weight, of the added synthetic sweetener.
Til fremstilling av granulater såsom strøsøtningsmiddel, kan tørrproduktet ifølge oppfinnelsen eventuelt blandes med minst ett ytterligere søtstoff. Det oppnådde produkt inneholder fortrinnsvis 10-30 vektprosent, spesielt 15-25 vektprosent, av blandingen av søtningsmiddel og bærermateriale og 0,1-5,0 vektprosent, spesielt 0,4-3,0 vektprosent, av det tilsatte syntetiske søtstoff. For the production of granules such as a sprinkle sweetener, the dry product according to the invention can optionally be mixed with at least one additional sweetener. The product obtained preferably contains 10-30% by weight, especially 15-25% by weight, of the mixture of sweetener and carrier material and 0.1-5.0% by weight, especially 0.4-3.0% by weight, of the added synthetic sweetener.
Søtningsmiddelet og tørrproduktet ifølge oppfinnelsen egner seg både som produkt for den industrielle matvareindustri og for direkte anvendelse i husholdninger. The sweetener and the dry product according to the invention are suitable both as a product for the industrial food industry and for direct use in households.
For å gi søtningsmiddelet ifølge oppfinnelsen god oppløse-lighet, stabilitet og mikrobiologisk stabilitet bør fortrinnsvis middelets titer ligge på 0,01-6 ml 1N-KOH pr. 10 g blanding og pH-verdien på 2,8-4,5. In order to give the sweetener according to the invention good solubility, stability and microbiological stability, the agent's titre should preferably be 0.01-6 ml 1N-KOH per 10 g mixture and the pH value of 2.8-4.5.
Til fremstilling av søtningsmiddelet blir det pulverformede, syntetiske søtstoff, som eventuelt er blandet med maltol og/eller askorbinsyre, dispergert i fruktpreparatet som skal anvendes ifølge oppfinnelsen, og bragt i oppløsning. Deretter blir den flytende dispersjon pasteurisert, hvorved der tilveiebringes en fullstendig oppløsning av søtstoffene, samtidig som den ønskede mikrobiologiske stabilitet oppnås. Til slutt blir produktet eventuelt tørket. To produce the sweetener, the powdered, synthetic sweetener, which is optionally mixed with maltol and/or ascorbic acid, is dispersed in the fruit preparation to be used according to the invention, and dissolved. The liquid dispersion is then pasteurized, whereby a complete dissolution of the sweeteners is provided, while at the same time the desired microbiological stability is achieved. Finally, the product is possibly dried.
Til fremstilling av tørrproduktet blir den foran beskrevne oppløsning blandet med et bærermateriale. Det således oppnådde produkt kan, eventuelt etter tørking, granuleres på vanlig måte eller presses til tabletter. To produce the dry product, the solution described above is mixed with a carrier material. The product thus obtained can, optionally after drying, be granulated in the usual way or pressed into tablets.
De følgende eksempler belyser oppfinnelsen. The following examples illustrate the invention.
Eksempel 1 Example 1
0,8 g aspartam og 0,8 g acesulfam-K i pulverform ble blandet med 0,1 vektprosent askorbinsyre og 100 ml drikkevann. 95 g av et fruktpreparat av pære- og ananassaft (blandingsforhold 1:1) som var fremstilt ved filtrering, avaromatisering og fortykning til et tørrmasseinnhold på 65° brix, ble tilsatt blandingen. 0.8 g of aspartame and 0.8 g of acesulfame-K in powder form were mixed with 0.1% by weight of ascorbic acid and 100 ml of drinking water. 95 g of a fruit preparation of pear and pineapple juice (mixing ratio 1:1) which had been prepared by filtration, aromatization and thickening to a dry matter content of 65° brix, was added to the mixture.
Blandingen ble dispergert og pasteurisert- Det oppnådde produkt oppviste en pH-verdi på 4,0 og en titer på 4 ml 1N-K0H pr. 10 g søtningsmiddel. The mixture was dispersed and pasteurized - The obtained product showed a pH value of 4.0 and a titer of 4 ml 1N-K0H per 10 g sweetener.
Eksempel 2 Example 2
1 g aspartam og 1,5 g acesulfam-K ble dispergert i 5 g vann. 1 g of aspartame and 1.5 g of acesulfame-K were dispersed in 5 g of water.
Dispersjonen ble innrørt i 92,5 g av et fruktpreparat av eple-og pæresaft (blandingsforhold 1:1), idet preparatet ved filtrering, avaromatisering og fortykning var bragt på et tørrmasseinnhold på 75° brix. Dispersjonen ble deretter pasteurisert, og den gikk da over i en oppløsning. Den således oppnådde søtstoffoppløsning oppviste en pH-verdi på 2,8 og en titer på 6,0 ml 1N-K0H pr. 10 g søtningsmiddel. The dispersion was stirred into 92.5 g of a fruit preparation of apple and pear juice (mixing ratio 1:1), the preparation having been brought to a dry mass content of 75° brix by filtration, aromatization and thickening. The dispersion was then pasteurized and it then turned into a solution. The sweetener solution thus obtained had a pH value of 2.8 and a titer of 6.0 ml 1N-K0H per 10 g sweetener.
Eksempel 3 Example 3
a) 1,5% aspartam og 6% acesulfam-K, a) 1.5% aspartame and 6% acesulfame-K,
b) 0,5% aspartam og 6% acesulfam-K, b) 0.5% aspartame and 6% acesulfame-K,
c) 1,2% aspartam, 1,2% acesulfam-K og 4,8% natriumcyklamat c) 1.2% aspartame, 1.2% acesulfame-K and 4.8% sodium cyclamate
ble oppløst i x g vann (x = 100 g minus søtstoffer minus fruktpreparat) og innrørt i 85 g av et fruktpreparat av eple- og sitronsaft som var innstilt på et tørrmasseinnhold av 75° brix ved filtrering, avaromatisering, avsyring og konsentrering. Dispersjonen ble deretter pasteurisert, hvorunder søtstoffene gikk i oppløsning. Den således oppnådde oppløsning hadde en pH-verdi på 3,4 og en titer på 0,9 ml 1N-K0H pr. 10 g søtnings-middel . was dissolved in x g of water (x = 100 g minus sweeteners minus fruit preparation) and stirred into 85 g of a fruit preparation of apple and lemon juice which was adjusted to a dry mass content of 75° brix by filtration, aromatization, deacidification and concentration. The dispersion was then pasteurized, during which the sweeteners dissolved. The solution thus obtained had a pH value of 3.4 and a titer of 0.9 ml 1N-K0H per 10 g sweetener.
Eksempel 4 Example 4
a) 0,45% aspartam og 0,45% acesulfam-K, a) 0.45% aspartame and 0.45% acesulfame-K,
b) 0,3% aspartam, 0,3% acesulfam-K og 0,35% sakkarin b) 0.3% aspartame, 0.3% acesulfame-K and 0.35% saccharin
ble dispergert i x g vann (x = 100 g minus søtstoffer minus was dispersed in x g water (x = 100 g minus sweeteners minus
fruktpreparat) og innrørt i 60 g av et fruktpreparat av drue-og pæresaft (blandingsforhold 2:1), idet preparatet var blitt innstilt på 75° brix ved filtrering, avaromatisering, avsyring og konsentrering. fruit preparation) and stirred into 60 g of a fruit preparation of grape and pear juice (mixing ratio 2:1), the preparation having been adjusted to 75° brix by filtration, aromatization, deacidification and concentration.
Dispersjonen ble deretter pasteurisert, hvorunder søtstoffene oppløste seg. Den således oppnådde søtstoffoppløsning oppviste en pH-verdi på 4,2 og en titer på 0,3 ml 1N-K0H pr. 10 g søtningsmiddel. The dispersion was then pasteurized, during which the sweeteners dissolved. The sweetener solution thus obtained had a pH value of 4.2 and a titer of 0.3 ml 1N-K0H per 10 g sweetener.
Eksempel 5 Example 5
0,8 g aspartam og 0,8 g acesulfam-K i pulverform ble blandet med 0,05 vektprosent askorbinsyre og suspendert i 3,3 vektprosent vann. Til denne suspensjon ble der satt 0,05 vektprosent maltol og 95 g av et fruktpreparat av pære- og ananassaft (blandingsforhold 2:1), idet preparatet var innstilt på et tørrmasseinnhold av 65° brix ved filtrering, avaromatisering og konsentrering. 0.8 g of aspartame and 0.8 g of acesulfame-K in powder form were mixed with 0.05% by weight of ascorbic acid and suspended in 3.3% by weight of water. To this suspension was added 0.05% by weight of maltol and 95 g of a fruit preparation of pear and pineapple juice (mixing ratio 2:1), the preparation having been adjusted to a dry mass content of 65° brix by filtration, aromatization and concentration.
Blandingen ble dispergert og pasteurisert. Det oppnådde produkt hadde en pH-verdi på 4,0 og en titer på 4 ml 1N-KOH pr. 10 g søtningsmiddel. The mixture was dispersed and pasteurized. The product obtained had a pH value of 4.0 and a titer of 4 ml 1N-KOH per 10 g sweetener.
Claims (18)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE3741961A DE3741961C1 (en) | 1987-12-10 | 1987-12-10 | Sweetener, process for the production thereof and use thereof |
DE3839869A DE3839869C2 (en) | 1987-12-10 | 1988-11-25 | Sweetener |
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NO885467D0 NO885467D0 (en) | 1988-12-08 |
NO885467L NO885467L (en) | 1989-06-12 |
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NO885467A NO172721C (en) | 1987-12-10 | 1988-12-08 | SWEATER, DRY PRODUCT CONTAINING THE SWEATER, PROCEDURE FOR MANUFACTURING THE SUBSTANCE AND PRODUCT AND USES OF THESE |
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EP (1) | EP0319984B1 (en) |
JP (1) | JPH0728691B2 (en) |
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DE (2) | DE3839869C2 (en) |
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ES (1) | ES2033405T3 (en) |
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GR (1) | GR3004497T3 (en) |
IE (1) | IE60953B1 (en) |
NO (1) | NO172721C (en) |
PT (1) | PT89204B (en) |
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US4873112A (en) * | 1988-07-26 | 1989-10-10 | Fruitsource Associates | Fruit concentrate sweetner and process of manufacture |
AU6074990A (en) * | 1989-08-11 | 1991-03-11 | Harold Bumann | Process for preparing fruit nectars |
US5064658A (en) * | 1990-10-31 | 1991-11-12 | Warner-Lamber Company | Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same |
DE4416429A1 (en) | 1994-05-10 | 1995-11-16 | Hoechst Ag | Sweetener with an improved sucrose-like taste and process for its production and use |
JP3646497B2 (en) * | 1997-12-22 | 2005-05-11 | 味の素株式会社 | Granular sweetener |
JP3648959B2 (en) * | 1997-12-22 | 2005-05-18 | 味の素株式会社 | Sweetener composition |
EP1049388A1 (en) * | 1998-01-30 | 2000-11-08 | The Procter & Gamble Company | Sweetening agent |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
DE102012017884A1 (en) * | 2012-08-03 | 2014-02-20 | Krüger Gmbh & Co. Kg | Composition for the delayed absorption |
CN104719484B (en) * | 2013-12-24 | 2018-09-18 | 内蒙古伊利实业集团股份有限公司 | A kind of production method of milk tablet base stock powder and the direct tablet compressing method of milk tablet |
US20160183578A1 (en) * | 2014-12-23 | 2016-06-30 | Celanese Sales Germany Gmbh | Taste modifying compositions |
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DE1255467B (en) * | 1963-09-07 | 1967-11-30 | Donath Kelterei G M B H & Co K | Process for the preparation of a colorless sweetener free of off-taste |
ZA703079B (en) * | 1969-05-09 | 1971-06-30 | Searle & Co | Sweetening compositions and method |
US3761288A (en) * | 1970-07-16 | 1973-09-25 | Gen Foods Corp | Method for making a low calorie sweetening composition |
GB1508132A (en) * | 1974-05-20 | 1978-04-19 | Technicon Instr | Analysis of biological fluids |
CH584037A5 (en) * | 1974-10-23 | 1977-01-31 | Vebo Genosschenschaft Solothur | |
DE2556109C2 (en) * | 1975-12-12 | 1984-05-03 | General Foods Corp., 10625 White Plains, N.Y. | Modified sweeteners and methods of modifying the persistent sweet aftertaste of a sweetener |
DE2560544C2 (en) * | 1975-12-12 | 1986-05-28 | General Foods Corp., White Plains, N.Y. | Sweetened foods |
LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
JPS59154956A (en) * | 1983-02-21 | 1984-09-04 | Takeda Chem Ind Ltd | Sweetening composition and sweetening method |
DE3329764C2 (en) * | 1983-08-18 | 1997-08-21 | Krueger Gmbh & Co Kg | Dry, free-flowing and easily soluble sweetener preparation, and process for its preparation |
DE3422247A1 (en) * | 1984-06-15 | 1985-12-19 | Pfeifer & Langen, 5000 Köln | GLUCO-OLIGOSACCHARIDE MIXTURE AND METHOD FOR THE PRODUCTION THEREOF |
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1988
- 1988-11-25 DE DE3839869A patent/DE3839869C2/en not_active Expired - Lifetime
- 1988-12-08 EP EP88120559A patent/EP0319984B1/en not_active Expired - Lifetime
- 1988-12-08 AU AU26691/88A patent/AU612738B2/en not_active Expired
- 1988-12-08 ES ES198888120559T patent/ES2033405T3/en not_active Expired - Lifetime
- 1988-12-08 DE DE8888120559T patent/DE3869356D1/en not_active Expired - Lifetime
- 1988-12-08 NO NO885467A patent/NO172721C/en unknown
- 1988-12-09 PT PT89204A patent/PT89204B/en not_active IP Right Cessation
- 1988-12-09 IE IE367088A patent/IE60953B1/en not_active IP Right Cessation
- 1988-12-09 FI FI885721A patent/FI94210C/en not_active IP Right Cessation
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- 1988-12-09 JP JP63310221A patent/JPH0728691B2/en not_active Expired - Lifetime
- 1988-12-09 DK DK198806892A patent/DK175279B1/en not_active IP Right Cessation
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1992
- 1992-05-05 GR GR920400857T patent/GR3004497T3/el unknown
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DE3839869A1 (en) | 1990-05-31 |
AU2669188A (en) | 1989-06-15 |
DK689288A (en) | 1989-06-11 |
AU612738B2 (en) | 1991-07-18 |
EP0319984B1 (en) | 1992-03-18 |
FI885721A0 (en) | 1988-12-09 |
IE60953B1 (en) | 1994-09-07 |
DE3869356D1 (en) | 1992-04-23 |
PT89204A (en) | 1989-12-29 |
EP0319984A2 (en) | 1989-06-14 |
FI885721A (en) | 1989-06-11 |
FI94210C (en) | 1995-08-10 |
DK175279B1 (en) | 2004-08-09 |
GR3004497T3 (en) | 1993-03-31 |
EP0319984A3 (en) | 1989-12-06 |
NO885467L (en) | 1989-06-12 |
JPH0728691B2 (en) | 1995-04-05 |
NO172721C (en) | 1993-09-01 |
FI94210B (en) | 1995-04-28 |
DE3839869C2 (en) | 1993-12-09 |
CA1325134C (en) | 1993-12-14 |
JPH01211468A (en) | 1989-08-24 |
ES2033405T3 (en) | 1993-03-16 |
DK689288D0 (en) | 1988-12-09 |
NO885467D0 (en) | 1988-12-08 |
PT89204B (en) | 1993-06-30 |
IE883670L (en) | 1989-06-10 |
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