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WO1989004609A1 - Agent de remplissage - Google Patents

Agent de remplissage Download PDF

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Publication number
WO1989004609A1
WO1989004609A1 PCT/US1988/004177 US8804177W WO8904609A1 WO 1989004609 A1 WO1989004609 A1 WO 1989004609A1 US 8804177 W US8804177 W US 8804177W WO 8904609 A1 WO8904609 A1 WO 8904609A1
Authority
WO
WIPO (PCT)
Prior art keywords
bulking agent
sucrose
cellobiitol
high potency
sweetened
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US1988/004177
Other languages
English (en)
Inventor
Norman S. Singer
Grant E. Dubois
George W. Muller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nutrasweet Co
Original Assignee
Nutrasweet Co
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 Nutrasweet Co filed Critical Nutrasweet Co
Publication of WO1989004609A1 publication Critical patent/WO1989004609A1/fr
Priority to KR1019890701377A priority Critical patent/KR890701030A/ko
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates generally to a bulking agent suitable for incorporation into foods. Specifically, the invention relates to a bulking agent suitable for replacing sucrose incorporated into formulated foods.
  • Sucrose alpha-D-glucopyranosyl- ⁇ -D- fructofuranoside
  • cane or beet sugar is a widely used sweetening agent for sweetening foods and beverages.
  • Sucrose is cariogenic and highly caloric. For these reasons, strong efforts have been expended to reduce the intake of sucrose and other sweeteners so disadvantaged. As a consequence of these efforts, high-potency/low calorie sweeteners such as aspartame, saccharin and the like have become increasingly popular.
  • sucrose While the use of small amounts of high potency sweeteners such as aspartame is particularly successful in reproducing the taste sensation of sucrose, the use of such high potency sweeteners fails to adequately reproduce other properties of sucrose that are important to its function in formulated foods.
  • sucrose as a consequence of its bulk properties, provides actual physical structure, texture, moisture retention, density and appearance characteristics to formulated foods. These properties are in significant part due to the volume occupied by sucrose and are therefore dependent on its bulk.
  • sucrose may be replaced by high potency sweeteners in formulated foods, it is therefore desirable to incorporate agents to reproduce the structure, texture, moisture retention, density and appearance characteristics of sucrose without adding the calories that sucrose would provide.
  • the prior art discloses the use of various bulking agents for reproduction of such characteristics.
  • Mitsuhashi, et al., in U.S. Patent 3,741,776 discloses the use of maltitol (4-O-alpha-D-glucopyranosyl-D-sorbitol) as a sweet bulking agent for incorporation into low-calorie foods and beverages.
  • Maltitol provides solid volume, body, moisture absorbance, luster and increased viscosity while also providing a sweet taste said "to be greater than that of grape sugar but less than that of sucrose.”
  • Layton in U.S. Patent 4,024,290 discloses a bulking agent for incorporation into formulated foods prepared according to a process wherein glucose and sorbitol are subjected to a condensation reaction at low pressures and elevated temperatures in the presence of an acid-exchange resin.
  • the bulking agent prepared according to the disclosed method comprises a viscous syrup which contains as a major component about 70% of the isomeric ⁇ -anomers of glucosylsorbitol, i.e. 1,2,3,4,5 and 6-glucopyranosyl-D-sorbitol.
  • the bulking agent further includes various minor components including about 1% sorbitol and 15% other carbohydrates.
  • the reference further discloses that residual sorbitol may be removed from the mixture of ⁇ -anomers of glucosylsorbitol.
  • the reference also discloses the combination of the bulking agent with high potency sweeteners such as aspartame to render the bulking agent as sweet as an equal weight of sucrose.
  • the bulking agents comprising effective amounts of high potency sweeteners, are disclosed to be thick and viscous and are preferably either warmed to increase their fluidity or diluted with about 30% water to form a syrup.
  • Yoshien in Japanese Patent Application No. 72001820 of January 19, 1972 allegedly disclosing the use of cellobiitol as a non-caloric sweetening agent that confers about the same degree of sweetness as grape sugar (glucose) and slightly less than that of beet sugar (sucrose).
  • the reference states that cellobiitol "does not easily crystallize” and "can be used in food or beverages without the risk of crystallization or milkiness.”
  • the material is said to provide foods and beverages with water retention and moisture absorbent qualities, which enhance viscosity and thus provide body and luster in the same way as sugar-based sweeteners.
  • the reference discloses production of cellobiitol by catalytic conversion of cellobiose at a pressure of 60 to 80 atmospheres in hydrogen gas at temperatures of 90 to 120oC for between 4 and 9 hours.
  • Suitable catalysts include 9% to 10% Raney nickel and 0.1% carbonized calcium.
  • the present invention provides a reduced calorie bulking agent consisting essentially of cellobiitol suitable for incorporation into formulated foods.
  • the material is crystalline and free flowing and formulated foods containing the bulking agent have approximately the texture, moisture retention capability, appearance and density of formulated foods containing the same percent by weight of sucrose.
  • Cellobiitol has been found to be caloric which is contrary to Yoshien, supra, but it possesses less than 4 calories/gram which is the caloric content of sucrose.
  • the invention also provides sweetened bulking agents comprising cellobiitol in combination with an amount of high potency sweeteners effective to render the bulking agent as sweet as an equal weight of sucrose.
  • the present invention provides bulking agents suitable for incorporation into formulated foods which are lower in calories through the absence of sucrose. These foods, through incorporation of a reduced calorie bulking agent, retain approximately the same texture, moisture retention capability, appearance and density found in formulated foods containing the same amount of sucrose.
  • the bulking agent is crystalline and free-flowing and as a result it is not necessary to combine it with materials such as modified starch in order to obtain a freely flowing product.
  • Sweetened bulking agent compositions are provided which comprise cellobiitol in combination with an amount of high potency sweetener(s) which may be selected so as to render the sweetener/bulking agent mixture as sweet as an equal weight of sucrose. Such sweetened bulking agents may then be added to formulated foods to provide the taste, texture, moisture retention, appearance and density characteristics normally associated with sucrose yet without the associated calories.
  • cellobiitol is produced according to a method that yields a pure product.
  • Layton discloses a process that results in the formation of six isomers of glucosylsorbitol, one of which is cellobiitol.
  • the isomer mixture is difficult to crystallize.
  • the process also generates a bulking agent with other impurities such as residual sorbitol and other carbohydrates. These impurities are undesirable and further isolation and purification steps are required that are unnecessary in the present invention.
  • the pure form of cellobiitol disclosed herein also possesses superior solubility and bulking properties.
  • the bulking agent of the present invention is produced through the reduction of cellobiose in the presence of a catalyst and water under pressure and elevated temperatures.
  • Suitable catalysts include Raney nickel, platinum, platinum oxide, rhodium and palladium with Raney nickel being the preferred embodiment of this invention.
  • the reaction may be carried out at temperatures ranging from approximately 25.0° to 100.0°C under pressures of from approximately 14.7 to 3000 psi.
  • the specific temperature and pressures utilized are variables of each other, as well as functions of time that the reaction is run.
  • the reduced calorie bulking agents of the invention may be added directly to formulated foods as a separate ingredient and an appropriate high potency sweetener may likewise be added as a separate ingredient to accomplish the same final effect as sucrose in formulated foods.
  • Growth trial studies in animals have shown cellobii tol to be lower in calories compared to sucrose. Therefore the use of the present bulking agent, when sweetened with a high potency sweetener such as aspartame, will contain fewer calories than sugar.
  • High potency sweeteners useful with the present invention include saccharin, cyclamate, acesulfame-K, alitame, sucralose, thaumatin, neohesperidin dihydrochalcone, stevioside and the like. Particularly preferred is the use of aspartame (alpha-L-aspartyl-L-phenylalanine methyl ester).
  • the bulking agents of the present invention may be combined with various high potency sweetening agents in any desired proportion.
  • the bulking agents may be subjected to drying procedures such as spray-drying, vacuum-drum drying or other techniques known in the art.
  • the bulking agent of the present invention can conveniently be incorporated into formulated foods such as candy, cookies, ice cream, pastries, cakes, jellies, preserves, chocolate coatings, puddings, soft drinks, syrups and the like.
  • a high potency sweetener such as aspartame
  • a sweetened bulking agent product is possible that can replace sucrose altogether and make foods that are otherwise prohibitively high in calories less fattening and non-cariogenic.
  • the cellobiitol useful as a low-calorie bulking agent in the practice of the present invention was produced by the standard method of hydrogenation of cellobiiose in the presence of a catalyst and water as described in Example 1.
  • the compound, as set forth by the following formula was found to be highly pure.
  • the data were treated as arising from a replicated, balanced incomplete block design with rank data.
  • a rank value of one was assigned to the sample that was evaluated as being less sweet in each pair.
  • a rank value of two was assigned to the sweeter sample in each pair.
  • a Friedman type statistic, appropriate for BIBD designs, was used to determine if, overall, there were any differences among the rank sums of the four samples.
  • the individual rank sums of the samples were: Sucr. Malt. Dext. Cello. 48 A 38 B 34 B 24 C where larger values indicate greater sweetness.
  • the findings, based on the eight judges who have completed all six paired comparisons, are as follows:
  • the solution viscosity characteristics of cellobiitol were studied at various temperatures.
  • the viscosity of a 70% (w/w) solution of cellobiitol in water was measured with a Brookfield Viscometer Model LVT, using a Small Sample Adapter (SSK) accessory. Measurements were made starting at 22°C and at various higher temperatures as noted in the table below.
  • a thin layer of DC-200 silicone oil was added to the surface of the solution to prevent water loss.
  • the solubility of cellobiitol was determined by stirring an excess of the sample in water at 25°C.
  • the solubility of cellobiitol at 70°C was also determined by stirring a suitable quantity of water and a known quantity of the sample in a vial kept in a water bath at 70°C. Additional small portions of water and the sample were added until the last addition of the sample (ca. 1% of the total sample weight) did not dissolve completely. The solution was cooled and weighed. The difference in the weight of the solution and the total weight of the sample added is reported as the solubility of the compound expressed in percent of the total solution weight.
  • the solubility at 70°C in water 71% w/w.
  • Example 1 The cellobiitol bulking agent of Example 1 is dissolved by heating in distilled water. Micr ⁇ crystalline cellulose and carboxymethylcellulose are added separately until mixed well. All ingredients but the aspartame sweetener are then mixed in and the temperature is maintained at 180°F. Any water lost during the heating period is replaced. The mixture is cooled and the sweetener is added at 115°F. It is then packed in a canning jar.
  • Microcrystalline Cellulose (Avicel RC-591) 3.20
  • Fresh Egg White 56 .7 Baking Powder 4. 71 The cake ingredients are mixed 8 minutes and then baked for 30 minutes at 350°F in a 7.5 inch square aluminum pan. This cake has essentially the texture, luster and properties of cakes baked with 90.8 parts of sugar and 52.8 parts of water.
  • the candy base is cooked according to the recipe and instructions given in Gelatin Gum Drops, Formula 391, p. 477, Candy Production: Methods and Formulas, Walter L. Richmond, The Manufacturing Confectioner, Chicago, Illinois, 1948.
  • the recipe is reduced but the proportion of ingredients is maintained.
  • the weights are given below:
  • Example 10 A high potency sweetener, color and flavor are added as desired. After cooking, the candy is poured into a 4 by 8 inch square cake pan which has been dusted with potato starch to prevent sticking. The candy is air dried for 9 to 10 days and then sealed in a plastic wrap. The candy has the texture, lustre and mouthfeel of candies prepared from sucrose but contains fewer calories. Example 10
  • PROCEDURE Cocoa, milk solids, salt, aspartame and sugar are dry mixed using a Waring Blender. Melted fat and lecithin is added to the dry blend and warmed to 140°F.
  • Cocoa, aspartame and salt are dry blended in a Hamilton Beach mixer.
  • Cellobiitol prepared according to Example 1 is dissolved in a solution with the maltodextrin and starch, warmed to 120°F and added to the dry blend mixture.
  • the flavor is added and the texture is whipped to a soft pliable consistency with all the ingredients thoroughly distributed.
  • the candy may be shaped and cut on flat surface and the individual pieces wrapped.
  • the type A candy had 82% of its total sweetness attributable to aspartame, while the type B candy had 88% of its total sweetness attributable to the aspartame.

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

Abstract

Un agent de remplissage composé de cellobiitol, lorsqu'il est associé à un agent à fort pouvoir édulcorant, présente la structure physique, la texture, la capacité de rétention de l'humidité et la densité du sucrose dans des produits alimentaires composés, sans la haute teneur en calories de ce dernier. L'agent de remplissage en collobiitol est produit selon un procédé qui permet d'obtenir un composé cristallin essentiellement pur, coulant, dépourvu de goûts désagréables et qui ne recquiert pas une purification ou une isolation étendues.
PCT/US1988/004177 1987-11-24 1988-11-21 Agent de remplissage Ceased WO1989004609A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890701377A KR890701030A (ko) 1987-11-24 1989-07-21 충전제

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US12469187A 1987-11-24 1987-11-24
US124,691 1987-11-24
US26668588A 1988-11-07 1988-11-07
US266,685 1988-11-07

Publications (1)

Publication Number Publication Date
WO1989004609A1 true WO1989004609A1 (fr) 1989-06-01

Family

ID=26822853

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1988/004177 Ceased WO1989004609A1 (fr) 1987-11-24 1988-11-21 Agent de remplissage

Country Status (6)

Country Link
EP (1) EP0355138A4 (fr)
JP (1) JPH02504582A (fr)
KR (1) KR890701030A (fr)
AU (1) AU2820289A (fr)
IE (1) IE883507L (fr)
WO (1) WO1989004609A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR900100328A (el) * 1990-05-03 1992-07-30 Vioryl Chimiki & Georgiki Viom Χαμηλης θερμιδικης αξιας υδατανθρακες.
US5811148A (en) * 1990-05-17 1998-09-22 National Starch And Chemical Investment Holding Corporation Bulking agents and processes for preparing them from food gums
WO2007061757A1 (fr) * 2005-11-23 2007-05-31 The Coca-Cola Company Compositions d'edulcorant de table naturel tres puissant avec profil temporel et/ou profil de gout ameliore, procedes de preparation et utilisations
US8993027B2 (en) 2005-11-23 2015-03-31 The Coca-Cola Company Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4588818B2 (ja) * 1999-09-16 2010-12-01 日本化学機械製造株式会社 錠剤用賦形剤及び錠剤
JP5330320B2 (ja) * 2010-06-09 2013-10-30 日本化学機械製造株式会社 錠剤用賦形剤及び錠剤

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4024290A (en) * 1976-03-22 1977-05-17 G. D. Searle & Co. Bulking agent for foods

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5279449A (en) * 1975-12-25 1977-07-04 Komatsu Ltd Dash board device for construction machine
JPS5846987B2 (ja) * 1978-03-14 1983-10-19 新明和工業株式会社 水平循環式駐車設備
JPS58145891A (ja) * 1982-02-23 1983-08-31 Showa Alum Corp 熱交換器およびその製造方法
JPS61110831A (ja) * 1984-11-05 1986-05-29 Nishida Tekko Kk 熱交換器付換気装置

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4024290A (en) * 1976-03-22 1977-05-17 G. D. Searle & Co. Bulking agent for foods

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Science Vol. 85, No. 2214, LEVENE et al, The Preparation of Crystalline B-4-Glucosidosorbitol and its Nonomethyl Derivative, page 550. see Entire Document. 1937 *
See also references of EP0355138A4 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR900100328A (el) * 1990-05-03 1992-07-30 Vioryl Chimiki & Georgiki Viom Χαμηλης θερμιδικης αξιας υδατανθρακες.
US5811148A (en) * 1990-05-17 1998-09-22 National Starch And Chemical Investment Holding Corporation Bulking agents and processes for preparing them from food gums
US6299924B1 (en) 1990-05-17 2001-10-09 National Starch And Chemical Investment Holding Corporation Bulking agents and processes for preparing them from food gums
WO2007061757A1 (fr) * 2005-11-23 2007-05-31 The Coca-Cola Company Compositions d'edulcorant de table naturel tres puissant avec profil temporel et/ou profil de gout ameliore, procedes de preparation et utilisations
US8993027B2 (en) 2005-11-23 2015-03-31 The Coca-Cola Company Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener

Also Published As

Publication number Publication date
EP0355138A4 (fr) 1990-05-14
AU2820289A (en) 1989-06-14
KR890701030A (ko) 1989-12-19
EP0355138A1 (fr) 1990-02-28
JPH02504582A (ja) 1990-12-27
IE883507L (en) 1989-05-24

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