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WO2005115169A1 - Procede pour compositions de micro-preadoucissement pour une utilisation alimentaire et/ou pharmaceutique, produit ainsi obtenu et son utilisation - Google Patents

Procede pour compositions de micro-preadoucissement pour une utilisation alimentaire et/ou pharmaceutique, produit ainsi obtenu et son utilisation Download PDF

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Publication number
WO2005115169A1
WO2005115169A1 PCT/IB2005/001484 IB2005001484W WO2005115169A1 WO 2005115169 A1 WO2005115169 A1 WO 2005115169A1 IB 2005001484 W IB2005001484 W IB 2005001484W WO 2005115169 A1 WO2005115169 A1 WO 2005115169A1
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WO
WIPO (PCT)
Prior art keywords
micro
process according
powdered
preparations
sweetening
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/IB2005/001484
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English (en)
Inventor
Napoleone Neri
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.)
Sugar Co SpA In Forma Abbreviata 's & Co'
Original Assignee
Sugar Co SpA In Forma Abbreviata 's & 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 Sugar Co SpA In Forma Abbreviata 's & Co' filed Critical Sugar Co SpA In Forma Abbreviata 's & Co'
Publication of WO2005115169A1 publication Critical patent/WO2005115169A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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

Definitions

  • the present invention relates to a r ⁇ icro-presweetening process for sweetening preparations in a solid, powdered o granular form, for food and/or pharmaceutical use. Said process is carried out by using intensive sweeteners in a liquid form. By means of the process of the present invention, an intimate and homogeneous sweetening of the whole preparation is obtained. The sweetened product thus obtained is shelf-stable over the time.
  • the obtained sweetened mixture does not show the known separation phenomena of the powders constituting the mixture, substantially due to the different densities of the components .
  • Substances, preparations, food and/or pharmaceutical semi-manufactured product are usually sweetened with respect to their intended use.
  • sweetening methods usually employed implicate the use of various procedures/mixing techniques, such as: - dry (for example for powders, flours, granules, small pieces) ;
  • the used sweetening products are usually classified as :
  • mass sweeteners usually sugars, such as for example: sucrose, fructose, dextrose, maltitol, sorbitol and so on
  • sugars such as for example: sucrose, fructose, dextrose, maltitol, sorbitol and so on
  • intensive sweeteners such as, for example: cycla- mate, saccharin, acesulfame, asparta e, sucralose, neoesperidine, their salts and so on.
  • Sugars and intensive sweeteners are, in turn, in form of:
  • liquids for example various syrups, glucose, sorbitol, xylitol, fructose, honey syrup
  • the sweetening of powders is substantially carried out through the use of mass, powdered sweeteners in order to obtain preparations for food use (confectionery mixtures, ice-creams bases and so on) , and preparations for the use in the pharmaceutical or para- pharmaceutical field (single dose packets, dietetic and sport complements, and so on) .
  • the sweetening of the granulated products is realizable with almost all kinds of sweetener.
  • a proper sweetener solution or dispersion is firstly prepared, equipped with suitable sticking properties (generally by means of a proper addition of excipients able to impart said sticking properties to said sweetening solution/suspension) .
  • Said edulcorating mixture has to be defined depending on the substance to be granulated. It is obvious that a water-soluble granulated substance will preferably be sweetened with a non-aqueous solution/suspension (otherwise the substance melts) ; in contrast, a non water-soluble granulated substance will preferably be sweetened with an aqueous solution/suspension.
  • the intensive sweeteners are active at very low concentrations (for example at few millimoles per liter) . Accordingly, as it is shown below, it results very difficult to obtain completely homogeneous solid dispersions (with the normal dry mixing systems it is almost impossible) . Furthermore, because of the different three-dimensional, structure of the powders (resulting from different densities, different content in internal cavities and/or empty spaces between the particles) , the components existing in the mixture in a minimal quantity (i.e. the intensive sweeteners) would tend to separate themselves from the other components, not ensuring the product stability over the time.
  • the problem is particularly complex when, within the powder, active substances dosed in a very little quantity with respect to the mass (as in the case of intensive sweeteners) have to be introduced: remembering that already during the weighing some problems arise, it can be appreciated all the difficulty of the problem.
  • the intensive sweeteners have very different densities than other powders, as the weight per volume unit measured in the weighing is not the weight of a substance homogeneous volume, but the weight of the substance as accidentally arranged so as to form ore or less important voids. All this allows that the mixtures of powders, over the time, tend to separate themselves, particularly if subjected to shaking. Therefore, from a practical point of view, the intensive sweeteners have found so far a very poor application in the sweetening of powdered preparations, just for the dosage and mixing problems above-mentioned.
  • the execution of the taste correction besides to fragrances, acidulants, neutralizers and other excipi- ents, is mainly based on the sweetening, which has the aim of making the preparation more palatable.
  • the sweetening of powdered preparations represents the more difficult problem to solve, since the sweetening action and the interaction with other ingredient ' s is postponed over the time in a subsequent step, i.e. at the time of use (dissolution, cooking, melting, dispersions, etc. ) .
  • the use of the intensive sweeteners also has a general valence in terms of low caloric supply, which makes it particularly suitable when it is necessary to adopt and maintain a controlled diet.
  • sucrose-based sweeteners In particular, in individuals suffering from a diabetic pathology, even if in a light or incipient form, it is indispensable to limit at most the assumption of substances containing sucrose-based sweeteners. It is however a good rule for anybody not to exceed in the consumption of foods too rich of sugar, in order to avoid the onset of possible problems at least of overweight. It results then apparent the usefulness of being able to provide foods, drinks, preparations for food and/or pharmaceutical use edulcorated with sucrose substitutes, which however maintain or are able to develop, as far as possible, the so-called round taste of the sucrose itself (i.e. intensive sweeteners capable of harmoniously stimulate, analogously to the sucrose, the taste buds for a relatively long period without formation of undesired back-tastes) .
  • intensive sweeteners capable of harmoniously stimulate, analogously to the sucrose, the taste buds for a relatively long period without formation of undesired back-tastes
  • the Applicant has now set up a novel technology, object of the present invention, for pre-sweetening preparations for food and/or pharmaceutical use by using intensive sweeteners in a liquid form, alone and/or in admixture therebetween.
  • Said technology includes a process called micro- presweetening (symbolized by the term MPD process, micro-presweetening) through which it is possible to sweeten in a homogeneous and stable way powdered and non-powdered products, for the use in a food and/or pharmaceutical field.
  • MPD process micro-presweetening
  • Said micro-presweetening process substantially includes: - a micro-sweetening, that is an intimate and homogeneous incorporation, or micro-penetration, of the intensive sweetener/s in the particles of the preparation to be edulcorated and - a pre-sweetening, that is an integral, intimate and homogeneous sweetening, of all those powders and/or preparations and/or products which in the normal procedure are not sweetened with intensive sweeteners (for example coffee, cocoa, tea, herb tea, preparations for confectionery, preparations for ice-cream shop) before the end use.
  • intensive sweeteners for example coffee, cocoa, tea, herb tea, preparations for confectionery, preparations for ice-cream shop
  • the process is also applicable to particu- lates or granules, such as for example, to granulated coffee before the grinding, carrying out a not only superficial, very stable pre-sweetening therewith.
  • the above micro-presweetening process is suitably carried out by means of a proper equipment, which is also an object of the present invention-.
  • MPD micro-presweetening technology
  • micro-presweetening technology object of the present invention, can be used with each type of intensive sweetener, alone or in a proper admixture with other sweeteners, preferably intensive as well.
  • the use of mixtures of intensive sweeteners is preferred, since in this way it is possible to study the more suitable mixture to the sweetening type one de- sires to obtain.
  • An opportunely studied and carried out mixture can give rise to particular power or taste synergies, suitable for particular prepara'tions and particular uses .
  • one of the preferred is a cosynergic-acting pol- yfunctional edulcorating mixture which is able to replace the sucrose by substantially providing • the same performances thereof.
  • This mixture is then particularly preferred for the user's taste, which is already accustomed to the sucrose taste.
  • Said edulcorating mixture preferably includes a stabilized aqueous solution, which is in turn including three intensive sweeteners, such as: sodium cyclamate, sodium saccharate, potassium acesulfame.
  • Said three sweeteners are mixed together in a varying extent, in a ratio, respectively: 0.4-1.6:0.4-1.6:0.4- 1.6.
  • the ratio between the three sweeteners changes between: 0.7-1.3:0.7-1.3:0.7-1.3.
  • Said edulcorating mixture is solubilized in an aqueous-based solvent, preferably water.
  • the pH of the solution is between ' 7 and 9, preferably between 7.5 and 8.5.
  • Said mixture can further includes proper additives, such as excipients and/or stabilizers and/or flavors and/or preservatives, depending on the use and storage needs .
  • the sweetening formulation example based on the intensive sweeteners above-mentioned, has the only purpose of completely and particularly showing the invention.
  • micro-presweetening process is carried out in a proper micro-presweetener apparatus particularly suitable for being used in the mixing processes of powders, flours, various grists in the pharmaceutical and food industry.
  • Said micro-presweetener apparatus substantially consists of a base which supports a cylindrical tank equipped with mixing means and load and atomization devices.
  • the mixing of the powder/s with the solution edulcorating substance/s is carried out by means of a mixing/stirring shaft placed in a central position to the tank.
  • Said rotating shaft can be driven at a constant or variable rate, with a reciprocating or non reciprocating motion, so as to be able to optimize the mixing, especially in the presence of heterogeneous powders.
  • the movement system of the rotor can be manually adjusted or through a programmable external control unit.
  • a distribution system of the sweetening solution is also inserted, which is atomized by means of a proper atomization system; the dosage is quantitatively determined through a special control unit.
  • the mixer is also equipped with a proper inlet for introducing an air, or inert gas flow therein, so as to accelerating the evaporation of the sweetener solvent.
  • the air, or inert gas, temperature can be adjusted depending on the type . of used powder and solvent, and also the rate of the air, or inert gas, flow can be adjusted inside the mixing reactor.
  • Said air or inert gas flow also has the function of re-establishing the exact moisture level inside the edulcorated product. Consequently, the edulcorated mixture is dried, but not desiccated.
  • the air flow and the temperature of the same are in fact adjusted so as to evaporate the solvent in excess, by maintaining at the same time the exact hydration level of the end product.
  • the mixer can also be equipped with heating and refrigeration means so as to ensure a better control of the environmental parameters within the same. All the parts contacting the product are preferably made of polished stainless steel.
  • the micro-presweetening process, MPD, of solid preparations for food and/or pharmaceutical use substantially includes the following stages: a) loading of said preparation to be edulcorated in the mixer of a micro-presweetening apparatus; b) mixing, under stirring, of said preparation of the aforesaid stage a) with an air or inert gas flow introduced inside said mixer; c) introduction within said mixer of a sweetening solution, in an atomized form, including at least an intensive sweetener; d) micro-incorporation of said solution of the aforesaid stage c) within said preparation to be edulcorated and solvent evaporation.
  • Said preparation to be edulcorated can be a powder or a mixture of different powders, as well as a product in a granular form or minced in more or less coarse pieces.
  • the preparation to be edulcorated can be or not be pre-heated, depending on the requirement.
  • stage b) said mixing is carried out under stirring, by opportunely adjusting the same, as it is known by the skilled in the art, depending on the type of the preparation to be processed.
  • said passage is carried out so as to ensure a homogeneous mixing of the same.
  • the air flow circulating in the chamber helps to bring the preparation to be edulcorated to the desired temperature for the following steps.
  • the air temperature is preferably adjusted between room temperature and about 70 °C.
  • the temperature is kept at higher values than those at room temperature, preferably between about 30°C and about 55°C.
  • the sweetening solution is sprayed on the preparation to be edulcorated, after a proper atomization.
  • the micro-drops produced by the atomizer have an average size equal or lower than 20 ⁇ , preferably lower than 10 ⁇ , more preferably between 1 and 5 ⁇ , still more preferably lower than 1 ⁇ . -
  • the atomizer can impart to the micro- drops of the sweetening solution a wide variety of morphologies; the choice occurs depending on the type of the preparation to be edulcorated and the desired covering and/or penetration degree.
  • stage b) When it is desired, or requested by the nature of the preparation to be edulcorated, it is also possible to change the execution order of the operations of the aforesaid stage b) and stage -c) , respectively. For example, in case of a granules or small pieces preparation, it could be preferred, or more advantageous, to carry out the operation of the aforesaid stage b) after the spraying with the atomized solution of the edulcorating mixture (stage c) ) .
  • stage d) the operations of the aforesaid stage b) and stage c) could equally be carried out at the same time.
  • the atomized drops of the sweetening solution not only homogeneously mix themselves with the preparation to be edulcorated, by superficially bonding themselves to the same, but mostly they are able to enter within the particles of the powder or granules of the same.
  • the drops are as small as possible and with a low transit rate in the hot chamber, so that the solvent evaporation and the consequent precipitation of the salts upon and inside the product can gradually occur, by ensuring the desired homogeneous distribution.
  • the micro- presweetening process, MPD, of the present invention allows to obtain sweetened powder mixtures in an intimate and homogeneous way.
  • micro-presweetening process, MPD also allows to presweeten, not only superficially, non- powdered solid products, such as, for example, roasted granulated coffee, leaves tea, milled medicinal herbs, infusion or decoction products, to be or not to be packaged in filtering bags.
  • the followed procedure is substantially the same for the powdered preparations. It is possible to use the same micro-presweetener apparatus above- described, by adapting the working parameters to the type of product to be sweetened. Also in this case, the atomized micro-drops of the solution of the intensive sweetener/s bond themselves in a particularly strong manner, giving rise to a very stable, pre- sweetened product.
  • MPD micro-presweetening process
  • MPD micro-presweetening process
  • said products can have different ways of use, from the typically food field to that of food additives and/or complements or for sports use, up to the more actually pharmaceutical one .
  • Preparations for confectionery are normally powdered, such as for example: starches, dextrins, powdered milk, powdered egg and so on.
  • Preparations for ice-cream shop, ice-cream bases in different aromatizations are normally powdered, such as for example: starches, dextrins, powdered milk, powdered egg and so on.
  • Example 1 Micro-presweetening of powdered coffee.
  • a coffee powder, grounded to the desired granulometry for the intended use of the product (for example, grounded for the moka machine or the bar espresso machine, or the Neapolitan coffee-pot) is placed in the micro-presweetening apparatus above-described and is atomized according to the process of the invention, at a higher temperature than the room temperature, but in such a way not to alter the aromatic components of the coffee, with a liquid sweetening mixture including an aqueous solution of the three intensive sweeteners; cyclamate, sodium saccharinated, acesulfame potassium, in a 1:1:1 weight ratio.
  • the quantity of the employed sweetening solution is 19 g per 1000 g of coffee powder.
  • the dry residue of the employed edulcorating mixture is 17% of the sweetening solution, corresponding to
  • the end product pre-sweetened coffee powder, only keeps a trace of the original bitter taste, and in turn develops in a remarkable way the typical flavor and fragrance of the used coffee mixture.
  • a bitter cocoa powder for confectionery has been pre- sweetened under the same conditions of Example 1, by maintaining the air flow at a temperature of about 40- 50°C.
  • the preferred quantity of edulcorating mixture has proved to be the one ranging between 3 and 8 g of dry residue . of edulcorating mixture per 1000 g of cocoa powder.
  • Micro-presweetening of granulated coffee A mixture of just roasted granulated coffee is loaded, still hot, in the micro-presweetening apparatus and atomized, under stirring and under a hot air flow, at about the same temperature of the coffee beans, with the atomized sweetening solution of the two preceding examples .
  • the hot coffee bean helps the solvent evaporation and facilitates the stable and homogeneous micro-absorption of the edulcorated mixture upon and inside the bean itself.
  • the pre-edulcorated, granulated end product shows an interesting applicative potential, especially in the sector of automatic drink distributors for offices and public places .

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  • 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)

Abstract

L'invention concerne un traitement micro- préadoucissant destiné à adoucir des préparations adoucissantes dans un solide, se présentant sous la forme de granules, et utilisé dans l'industrie alimentaire et/ou pharmaceutique. Ledit procédé est réalisé au moyen d'adoucisseurs intensifs sous forme liquide. Grâce au procédé de l'invention, un adoucissement précis et homogène de la préparation est obtenu. Le produit adoucissant ainsi obtenu présente une durée de conservation longue.
PCT/IB2005/001484 2004-05-28 2005-05-27 Procede pour compositions de micro-preadoucissement pour une utilisation alimentaire et/ou pharmaceutique, produit ainsi obtenu et son utilisation Ceased WO2005115169A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT001078A ITMI20041078A1 (it) 2004-05-28 2004-05-28 Processo per micro-predolsificare preparati per uso alimentare e-o farmaceutico prodotti otttenuti con detto processo e loro uso
ITMI2004A001078 2004-05-28

Publications (1)

Publication Number Publication Date
WO2005115169A1 true WO2005115169A1 (fr) 2005-12-08

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PCT/IB2005/001484 Ceased WO2005115169A1 (fr) 2004-05-28 2005-05-27 Procede pour compositions de micro-preadoucissement pour une utilisation alimentaire et/ou pharmaceutique, produit ainsi obtenu et son utilisation

Country Status (2)

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IT (1) ITMI20041078A1 (fr)
WO (1) WO2005115169A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3359119A (en) * 1964-03-27 1967-12-19 Reynolds Tobacco Co R Method of preparing an agglomerated food product
US3778517A (en) * 1971-01-20 1973-12-11 Procter & Gamble Compositions of matter containing heliotropyl nitrile as a flavoring agent and sweetener
EP0109771A1 (fr) * 1982-10-25 1984-05-30 General Foods Corporation Agglomération de produits dilués d'aspartame avec dextrines
EP0225684A1 (fr) * 1985-12-03 1987-06-16 Kraft General Foods Canada Inc. Procédé pour la fabrication d'un mélange de boisson sec, rapidement soluble dans l'eau ne contenant pas de sucre et de fluidité élevée
US5114726A (en) * 1989-07-25 1992-05-19 The Nutrasweet Company Process for preparing aspartame coated organic acid
EP0497439A1 (fr) * 1991-01-02 1992-08-05 Cerestar Holding Bv Compositions d'erythritol
EP0573788A1 (fr) * 1992-06-01 1993-12-15 Societe Des Produits Nestle S.A. Préparation de produit à base de cacao

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3359119A (en) * 1964-03-27 1967-12-19 Reynolds Tobacco Co R Method of preparing an agglomerated food product
US3778517A (en) * 1971-01-20 1973-12-11 Procter & Gamble Compositions of matter containing heliotropyl nitrile as a flavoring agent and sweetener
EP0109771A1 (fr) * 1982-10-25 1984-05-30 General Foods Corporation Agglomération de produits dilués d'aspartame avec dextrines
EP0225684A1 (fr) * 1985-12-03 1987-06-16 Kraft General Foods Canada Inc. Procédé pour la fabrication d'un mélange de boisson sec, rapidement soluble dans l'eau ne contenant pas de sucre et de fluidité élevée
US5114726A (en) * 1989-07-25 1992-05-19 The Nutrasweet Company Process for preparing aspartame coated organic acid
EP0497439A1 (fr) * 1991-01-02 1992-08-05 Cerestar Holding Bv Compositions d'erythritol
EP0573788A1 (fr) * 1992-06-01 1993-12-15 Societe Des Produits Nestle S.A. Préparation de produit à base de cacao

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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