[go: up one dir, main page]

WO2012042229A1 - Édulcorants - Google Patents

Édulcorants Download PDF

Info

Publication number
WO2012042229A1
WO2012042229A1 PCT/GB2011/001435 GB2011001435W WO2012042229A1 WO 2012042229 A1 WO2012042229 A1 WO 2012042229A1 GB 2011001435 W GB2011001435 W GB 2011001435W WO 2012042229 A1 WO2012042229 A1 WO 2012042229A1
Authority
WO
WIPO (PCT)
Prior art keywords
artificial sweetener
composition according
sweetener composition
artificial
particles
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/GB2011/001435
Other languages
English (en)
Inventor
Gareth Reece Williams
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.)
FUSION NEUTRACEUTICALS Ltd
Original Assignee
FUSION NEUTRACEUTICALS Ltd
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 FUSION NEUTRACEUTICALS Ltd filed Critical FUSION NEUTRACEUTICALS Ltd
Publication of WO2012042229A1 publication Critical patent/WO2012042229A1/fr
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
    • 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
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L27/37—Halogenated sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

Definitions

  • the present invention relates to a novel form of sweetener composition, methods for their preparation and formulations containing them.
  • the present invention relates to a novel form of sweetener composition which more closely resembles the appearance and texture of conventional granulated sugar (sucrose), and which possesses the organoleptic properties and especially mouth feel of conventional granulated sugar (sucrose).
  • Spray drying will be understood by the person skilled in the art and generally comprises the introduction of gas under pressure into the feed, e.g. carbon dioxide into droplets of a solution of the desired artificial sweetener during drying.
  • a typical level 5ml teaspoon of a granular artificial sweetener is designed to deliver the same sweetness as a level 5ml teaspoon of sugar (sucrose).
  • the granular artificial sweetener has a bulk density of lOOg/l compared to a bulk density of 850g/l of sugar and this decreased bulk density results in a reduction from 17kcal for sugar to 2kcal for the granulated sweetener in a typical 5 ml teaspoonful.
  • Granular artificial sweeteners are usually composed of maltodextrin (>95%) and an artificial sweetener, such as, aspartame, saccharin, sucralose or other high intensity sweeteners.
  • the reduced bulk density in granular sweeteners is generally achieved by the production of hollow spheres during the spray drying process.
  • the spray dried hollow spheres generally have a diameter in the range 50-1000 ⁇ , depending upon the spray drier, and will have a powdery appearance.
  • An electron micrograph of the hollow spheres of a conventionally spray dried, e.g. foam spray dried, powdered sweetener is shown in Figure 1 herein.
  • a sugar replacement/substitute e.g. an artificial sweetener composition
  • an artificial sweetener composition that more closely resembles granulated sugar in its organoleptic properties, such as, appearance, texture and mouth feel, whilst maintaining the enhanced sweetness, would be desirable.
  • an artificial sweetener composition wherein a substantial proportion of the individual particles are in the form of crystalline shards.
  • the particles will generally comprise a composite material comprising, for example, an artificial sweetener and a bulking agent.
  • the artificial sweetener composition i.e. the composite particles, of the invention will comprise an artificial sweetener and a bulking agent.
  • Reference to the individual sweetener particles described herein shall include composite particles, that is, particles that are made up of the sweetener and a carrier medium or bulking agent, such as maltodextrin.
  • the sweetener particles in the form of crystalline shards will preferably be composites as hereinbefore described.
  • At least 50% w/w of the particles as hereinbefore defined are in the form of crystalline shards, more preferably at least 60% w/w, more preferably at least 70% w/w, more preferably at least 80% w/w and more preferably at least 90%/w/w of the particles is in the form of crystalline shards.
  • the ratio of artificial sweetener to bulking agent may vary depending upon, inter alia, the nature of the artificial sweetener, the bulking agent, etc. However, generally, the composite particle will comprise from about 0.5% to about 5% w/w of artificial sweetener and from about 95% to about 95.5% w/w bulking agent.
  • the amount of artificial sweetener in the composite particle is from about 0.7% to about 4% w/w, preferably from about 0.9% to about 3% w/w, preferably from about 1.1 to about 2% w/w more preferably from about 1.1 to about 1.5% w/w, e.g. about 1.2% w/w..
  • a preferred composite comprises from 1 to 1.5% w/w sucralose and from 98.5 to 99% bulking agent.
  • the most preferred bulking agent is maltodextrin.
  • artificial sweetener and high intensity sweetener
  • exemplary sweeteners include, but shall not be limited to, acesulfame potassium, alitame, aspartame, a salt of aspartame-acesulfame, cyclamate, dulcin, neohesperdine dihydrochalcone, neotame, saccharin, sucralose, isomalt, brazzein, curculin, erythritol, fructose, glycyrrhizin, glycerol, lactitol, mabinlin, maltitol, mannitol, miraculin, monellin, pentalin, sorbitol, stevia, tagatose, thavmatin, xylitol and the like and mixtures thereof.
  • Preferred artificial sweeteners include aspartame and sucralose; and especially sucralose.
  • a variety of bulking agents may be utilised in the artificial sweetener particles of the present invention.
  • Such bulking agents will be understood by the person skilled in the art and will generally be selected depending upon, inter alia, their glass transition temperature.
  • Such bulking agents shall include, but shall not be limited to, maltodextrins; polyols, such as, sorbitol, maltitol, xylitol and lactitol; polydextroses; starches, such as resistant starches, resistant maltodextrins, inulin; FOS (fructooligosaccharides); erythritol; polysaccharides, such as, long chain polysaccharides; cellulose derivatives; sugar syrups, such as glucose syrup (DE 20- 40); hydrocolloids and optionally combinations thereof.
  • maltodextrins polyols, such as, sorbitol, maltitol, xylitol and lactitol
  • resistant starch will be understood by the person skilled in the art and will be understood to mean a starch whose degradation products escape digestion in the small intestine in healthy humans.
  • Such resistant starches shall include physically inaccessible or digestible resistant starches, e.g. those found in seeds, whole grains, legumes, etc.; natural granular resistant starches, e.g. those found in uncooked potato, high amylose corn (gum), etc.; starches in cooked food, e.g. legumes, bread, etc.; and chemically modified starches.
  • a preferred bulking agent is one or more maltodextrin.
  • maltodextrins are classified by their dextrose equivalent (DE) and thus the person skilled in the art will understand that maltodextrin will generally have a DE of from 3 to 20 and any such maltodextrins are within the scope of the present inventions. However, preferably a maltodextrin with a DE of from 5 to 18 is used in the composition of the invention, preferably maltodextrin with a DE of from 7 to 16, preferably from 9 to 14, preferably from 11 to 13, e.g. 12.
  • DE dextrose equivalent
  • crystalline shards is generally meant a glassy, crystalline material, which may resemble broken eggshells and the like. It is desirable that the expanded structure has mainly flat, thin walled surfaces, which pack together in a broken eggshell formation to build density, but allow light to reflect from the flat surfaces to give the impression of crystallinity.
  • Conventional granulated sugar (sucrose) will comprise particles with a width, depth and height in the region of about 400 to 900 ⁇ .
  • the present invention provides composite particles of artificial sweetener as hereinbefore defined which comprise similar width and height a granulated sugar, namely, in the region of about 400 to 900 ⁇ , but with a fraction of the depth, preferably a width and height of about 450 to 850 ⁇ , more preferably about 500 to 800 ⁇ .
  • the artificial sweetener particles of the invention will generally possess a depth of about 5 to 50 ⁇ , preferably about 5 to 40 ⁇ , preferably about 5 to 30 ⁇ , more preferably about 10 to 20 ⁇ , e.g. ⁇ .
  • At least 50% w/w of the artificial sweetener particles as hereinbefore defined is in the form of crystalline shards, more preferably at least 60% w/w, more preferably at least 70% w/w, more preferably at least 80% w/w and more preferably at least 90%/w/w of the sweetener particles have the dimensions as hereinbefore defined.
  • the artificial sweetener composition of the invention is preferably manufactured by extrusion as hereinafter described followed by comminution of the particles produced.
  • Reference to the artificial sweetener particles shall generally refer to particles comprising the artificial sweetener in association with a carrier or bulking agent as hereinbefore defined.
  • the comminuted artificial sweetener shards are generally ill fitting and therefore build up the required bulk density.
  • the shards have similar width and height to granulated sugar (400-900 ⁇ ) but with only a fraction of the depth, thus enabling the preparation of an artificial sweetener composition similar in calorific value to that of conventional foam spray dried granulated sweetener products.
  • an artificial sweetener composition wherein the composition has a bulk density about the same as granulated sugar (sucrose).
  • a suitable amount of material e.g. 40 g
  • the volume occupied by the material in the measuring cylinder when related to the original mass of material provides the measure of "loose bulk density”. If the material, in the cylinder, is tapped or jolted, e.g.
  • the comminuted material (artificial sweetener composition) of the invention may desirably have a loose bulk density close to that of granulated sugar, e.g. about lOOg/L.
  • an artificial sweetener as hereinbefore defined which provides the organoleptic properties of granulated sugar (sucrose).
  • the sensory attributes of granulated sugar (sucrose) are measured using the following parameters, shine, crystallinity, colour, texture (feel), texture (mouth), sweetness and sweetness release.
  • Granulated sugar (sucrose) would normally be attributed a sensory attribute score of 45.
  • an artificial sweetener formulation comprising an artificial sweetener composition as hereinbefore defined in admixture with a suitable adjuvant, diluent or carrier.
  • an artificial sweetener formulation as hereinbefore described wherein the formulation includes one or more functional ingredients.
  • exemplary but non-limiting functional ingredients generally are classified into categories such as carotenoids, dietary fibre, fatty acids, flavonoids, isothiocyanates, phenols, plant sterols and stanols (phytosterols and phytostanols); polyols; prebiotics/probiotics; phytoestrogens; soy protein; sulphides/thiols; amino acids; proteins; vitamins; and minerals.
  • Functional ingredients may also be included, such those materials that are known to have a therapeutic effect, exemplary materials include, but shall not be limited to, therapeutically effective cardiovascular agents, cholesterol-reducing agent, or anti-inflammatory agents, and combinations thereof.
  • Hitherto artificial sweetener compositions have been prepared by a variety of methods, including spray drying, e.g. foam spray drying, powdered sweetener is shown in Figure 1 herein and a typical extruder is shown in Figure 2 herein. So typically a mixture of a bulking agent and an artificial sweetener are passed through an extruder. As the artificial sweetener/bulking agent composite mixture exits the die, a foam (bubble growth) is generated which quickly collapses forming a stable rope (extrudate).
  • an artificial sweetener wherein a substantial proportion of the individual sweetener particles are in the form of crystalline shards as hereinbefore defined, which comprises the steps of;
  • an artificial sweetener e.g. a mixture of a sweetener component and a bulking agent at a level of at least 150psi (lMPascals) to form a rope;
  • an artificial sweetener e.g. a mixture of a sweetener component and a bulking agent at a level of at least 150psi (lMPascals) to form a rope;
  • rapidly expanding the rope to form a foam and
  • the method of compressing preferably comprises extrusion.
  • a preferred technique comprises sieving.
  • the artificial sweetener composition in the form of a rope is friable and can be broken by mild pressure, e.g. forcing through a sieve, generally excessive milling is not required.
  • the structure required for the present invention it is necessary to maximise the foam expansion. Increasing the expansion rate allows for faster cooling and thus the internal flat crystalline surfaces created within the foam have larger cross- sectional area enabling light reflection and the desired glassy properties to be sustained.
  • the rope, shards of artificial sweetener composite are obtained, which generally have dimensions of about 500 ⁇ x 800 ⁇ x ⁇ ⁇ .
  • the actual size of shards will depend upon, inter alia, the comminutor, e.g. mill that is used, etc. Maximising foam expansion can be achieved is achieved by increasing the pressure within the extruder above the normal level as hereinafter described.
  • the water content of the mixture may be varied, but too little can cause the extruder to block and the artificial sweetener, e.g. maltodextrin/sucralose mixture, is degraded. Alternatively, if too much water is present in the mixture an expanded foam will not be formed. However, water, e.g. in the form of moisture is desirable, since it converts into steam which causes the expansion of the foam. The moisture then escapes. Thus, the water content may vary depending upon, inter alia, the nature of the artificial sweetener, the bulking agent, etc. Thus, the water content of the extruder feed material, i.e.
  • the mixture of the artificial sweetener and the bulking agent may be from 4 to 24% w/w, preferably from about 9 to 19% w/w, more preferably from about 12 to 16%w/w.
  • a water content of about 13.5 to 14.5% w/w is desirable, for example, for a maltodextrin/sucralose artificial sweetener composition a water content of about 13.5 to 14.5% w/w is especially preferred.
  • the glass transition temperature is the temperature below which the physical properties of amorphous materials vary in a manner similar to those of a solid phase (glassy state), and above which amorphous materials behave like liquids (rubbery state).
  • a material's glass transition temperature, Tg is the temperature below which molecules have little relative mobility. Tg is usually applicable to wholly or partially amorphous phases such as glasses and plastics. At temperatures above the carbohydrate's Tg, the secondary, non-covalent bonds between the polymer chains become weak in comparison to thermal motion, and the polymer becomes rubbery and capable of elastic or deformation without fracture.
  • Heat is applied within the barrel of the extruder which transforms the mixture into a rubbery/dispersible or soluble form.
  • the screw or extruder mixes and pushes the material towards an outlet die or a number of dies depending on the configuration of the extruder.
  • the pressure generated by the screw pushes the mixture through the die at which point, due to the change in pressure the water evaporates, consequently introducing bubbles into the foam generated, which expands and then cools.
  • the expansion of the foam and therefore the relative cooling rate is related to the relative difference in pressure within the end of the extruder and the outside atmosphere. This process is illustrated diagrammatically in Figure 2 herein.
  • a conventionally run extruder generally utilises a "normal" pressure in the region of about l psi (6,900 Pascals) to 200psi (1.4MPascals).
  • the pressure differential i.e. between the die and the atmosphere, is low and does not allow speedy cooling of the foam and therefore, the extruded "rope" produced contains crystalline material which comprises chambers with internal surfaces which are not flat or sufficiently glassy in nature nor of a sufficient size to reflect light in a manner that would replicate the properties of granulated sugar (sucrose).
  • the pressure differential is too low to allow speedy cooling of the foam, which contracts and the rope produced contains crystalline material made up of internal surfaces which are not flat or sufficiently glassy in nature nor of a sufficient size to reflect light in the desired way.
  • the present invention is based on the finding that by using a significantly higher pressure within an extruder and thus allowing greater expansion of the foam.
  • the pressure increase can be achieved by temporarily blocking the die and then unblocking the die for a set period, e.g. in a pulsed manner, until the pressure approaches normal levels. With careful monitoring and feedback of pressure the product can be manufactured semi-continuously. Pressure can also build up at the end plate by careful control of moisture, temperature and throughput, allowing for continuous discharge of a fully expanded rope. It is not desirable to cut the rope simultaneously as it is produced as this inhibits the foam expansion.
  • the artificial sweetener e.g. a mixture of a sweetener component and a bulking agent; is desirably compressed in an extruder.
  • Such an extruder may comprise a screw housed within a chamber with an inlet and a die outlet.
  • the compression/expansion of the artificial sweetener is pulsed rather than continuous, thus, for example, the extruder die may be blocked to allow a pulsed expansion of the extrudate.
  • This process may optionally be automated, for example, by using a simple closure member which moves, e.g. rotates, into position, closing the die at pre-set intervals, the closure member remaining in place while the pressure reaches the desired level or set at a given time interval.
  • a suitably modified injection moulding system for example, in which the mould is replaced with a blank, would be adequate for operation of the method of the invention as hereinbefore described.
  • an iris or "fish-eye" type device would open and close in front of the die.
  • the pressure increase is achieved by temporarily blocking the die and then unblocking the die for a set period until the pressure approaches normal levels. With careful monitoring and feedback of pressure the product can be manufactured semi-continuously. Depending on the properties and throughputs of the extruder it may be more appropriate to manage the pressure increase within the extruder through the use of a piston arrangement attached to the final barrel chamber. With the appropriate feedback loop the pressure can be cycled by compressing and relaxing the piston.
  • the extruder is generally operated at elevated temperatures. The temperature may vary depending upon, inter alia, the nature of the artificial sweetener. Generally, the temperature should not be too high thus avoiding degradation or colouration, e.g. blackening. However, if the temperature is too low then the foam expansion may be reduced.
  • the extruder may be operated in a temperature range of from about 100°C to about 175°C, preferably from about 110°C to about 170°C, preferably from about 120°C to about 145°C, more preferably from about 120°C to about 135°C.
  • An operating temperatures of up to 135°C is optimum, for example, when the artificial sweetener is sucralose, since a higher temperature would increase the risk of blackening the sucralose would blacken. If the temperature is too low then the foam expansion is reduced.
  • the diameter of the rope can be increased from the normal collapsed value of, e.g. 1cm, to a minimum of 2cm giving an average increase in cross-sectional area of at least 4 fold. Although a greater expansion up to 9 or 10 increase in cross-sectional area can be achieved. It will be understood that the greater the expansion the greater the surface area within the foam structure, which, when comminuted, e.g. milled, to the desired shard size, can result in a higher proportion of the glassy, sugar like material.
  • the comminution may comprise any conventional techniques known in the art. However, a preferred technique is milling.
  • the rope is extremely friable and a number of milling methods are potentially available, including slight pressure through a mesh or a vibrating sieve. Excessive milling is unnecessary and should be avoided.
  • When forced through a ⁇ sieve the particles derived from the conventional rope were uneven, with no flat structures to reflect light.
  • the expanded rope product comprises of shards with the desired shape and size.
  • the composition produced by extrusion technology that more closely resembles the crystalline appearance, texture and physical properties of conventional granulated sugar (sucrose).
  • Figure 1 is an electron micrograph of conventionally foam spray dried powdered sweetener particles
  • Figure 2 is a schematic representation of an extruder
  • Figure 3 is a schematic representation of the foam expansion as the material exits an extruder die
  • Figures 4(a) and 4(b) are cross-sectional photographic images of a conventional rope of a sweetener compositions (4(a)) and an expanded rope (4(b)); and
  • Figures 5(a) and 5(b) are images from an optical microscope of a conventional rope of a sweetener compositions after milling to ⁇ , ⁇ (5(a)) and an expanded rope after milling (5(b)).
  • Example 1
  • the extruder used was an Baker Perkins IFR19 twin screw (28mm diameter screw) with 6 sections heated to 42°C, 76°C, 112°C, 140°C 146°C and 158°C respectively.
  • the screw speed was 285- 350rpm.
  • the mixture entered the extruder barrel gravimetrically where water was added via a peristaltic pump to a final concentration of 13.5%.
  • the material was extruded through a die (3mm diameter) for a short period until a constant maltodextrin/sucralose rope was formed (Sample 1) (the pressure ranged between 50 and 150psi). The diameter of the extruded rope was measured and the end section pressure monitored.
  • the rope After collapsing typically the rope had a cross-sectional diameter of 1cm.
  • the dye aperture was then physically blocked for a few seconds until the end section pressure increased by a minimum of 10 fold at which time the dye was unblocked.
  • the rope was extruded but with a substantially greater cross-sectional diameter, depending on the pressure the cross-sectional diameter ranged between 1.5cm and 3cm. The cycle was repeated until sufficient quantity of the highly expanded foam was produced (Sample 2).
  • Samples 1 and 2 were subjected to sensory analysis as follows: Samples 1 and 2 were subjected to sensory evaluation and a range of attributes scored in comparison with sugar and with a foam spray dried table top sucralose formulation.
  • the spray dried product had no texture, therefore poor mouth fell and the sweetness was released immediately while the glassy product (Sample 2) was more resistant and produced a slower sweetness release.
  • Example 2 large glassy like shards were produced which gave attributes more closely resembling sugar and with the added prebiotic FOS.
  • Fibersol®-2 is a resistant maltodextrin with a lower calorific value than MD12(4kcal/gram).
  • Fibersol®-2 digestion resistant maltodextrin is a spray-dried powder produced by a proprietary method of controlled enzymatic hydrolysis of cornstarch. It has numerous starch linkages that remain undigested by enzymes of the human digestive tract.
  • Fibersol®-2 (Calorific value depends on regulation in each country)
  • JAPAN 1.1 kcal/ gram
  • Polydextrose is a polysaccharide composed of randomly crossed linked glucose units with all types of glycosidic bonds. It is a highly water soluble polymer derived from the random polymerization of dextrose, sorbitol and citric acid or phosphoric acid through thermal processing, It can contain up to 6% residual glucose and sorbitol monomers. Polydextrose is 90% fibre, is non-sweet, slightly acidic powder. Polydextrose is poorly digested in the gut and therefore provides lower calories as compared to completely digested sugar (lkcal vs. 4 kcal).
  • Example 1 glassy like shards were produced and when milled a produce was made with a calorific value (2Kcal/gram) similar to that of conventional spray dried granulated sweetener but with a higher bulk density of 130g/l.
  • the maltodextrin and Fibersol®-2 or polydextrose or similar low calorie ingredients can be used in combination to produce low-calorie sweetener products with bulk densities in the range 100-400g/l which more closely resemble granulated sugar that conventionally spray dried sweetener products.

Landscapes

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

Abstract

La composition édulcorante synthétique ci-décrite contient une proportion substantielle de particules individuelles sous la forme d'éclats cristallins. Un procédé de préparation d'un édulcorant synthétique contenant une proportion substantielle de particules édulcorantes individuelles sous la forme d'éclats cristallins est également décrit.
PCT/GB2011/001435 2010-09-30 2011-09-30 Édulcorants Ceased WO2012042229A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1016446.5 2010-09-30
GBGB1016446.5A GB201016446D0 (en) 2010-09-30 2010-09-30 Sweeteners

Publications (1)

Publication Number Publication Date
WO2012042229A1 true WO2012042229A1 (fr) 2012-04-05

Family

ID=43243278

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2011/001435 Ceased WO2012042229A1 (fr) 2010-09-30 2011-09-30 Édulcorants

Country Status (2)

Country Link
GB (1) GB201016446D0 (fr)
WO (1) WO2012042229A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102934789A (zh) * 2012-11-30 2013-02-20 苏州工业园区尚融科技有限公司 一种适合在固体奶茶中使用的复合甜味剂及其制备方法
WO2017171553A1 (fr) * 2016-03-31 2017-10-05 Granupure B.V. Granules
CN112384078A (zh) * 2018-06-28 2021-02-19 株式会社三养社 甜味剂粉末组合物及其制备方法
CN114630592A (zh) * 2019-09-06 2022-06-14 嘉吉有限公司 适合替代葡萄糖浆的组合物

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1176246A (en) * 1966-07-19 1970-01-01 Monsanto Co Sweetening Agents
EP0219150A2 (fr) * 1985-09-18 1987-04-22 "Raffinerie Tirlemontoise", société anonyme: Produit sucrant
US5041607A (en) * 1982-04-12 1991-08-20 Ajinomoto Co., Inc. Process for crystallizing L-alpha-aspartyl-L-phenyl-alanine methyl
US20010038879A1 (en) * 1998-11-04 2001-11-08 Mutka Jerry Richard Solid delivery systems for aroma ingredients
US20040258822A1 (en) * 2003-06-16 2004-12-23 Shyhyuan Liao Chilsonated sucralose product
GB2436514A (en) * 2006-03-28 2007-10-03 Tate & Lyle Plc A granulated sugar product
WO2007133343A1 (fr) 2006-05-11 2007-11-22 Tate & Lyle Technology Ltd. Édulcorant condensé pétillant et son procédé de fabrication
WO2011024197A1 (fr) * 2009-08-25 2011-03-03 V.B. Medicare Pvt. Ltd. Procédé de production de sucralose à densité apparente réduite contenant un système édulcorant et produits résultants

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1176246A (en) * 1966-07-19 1970-01-01 Monsanto Co Sweetening Agents
US5041607A (en) * 1982-04-12 1991-08-20 Ajinomoto Co., Inc. Process for crystallizing L-alpha-aspartyl-L-phenyl-alanine methyl
EP0219150A2 (fr) * 1985-09-18 1987-04-22 "Raffinerie Tirlemontoise", société anonyme: Produit sucrant
US20010038879A1 (en) * 1998-11-04 2001-11-08 Mutka Jerry Richard Solid delivery systems for aroma ingredients
US20040258822A1 (en) * 2003-06-16 2004-12-23 Shyhyuan Liao Chilsonated sucralose product
GB2436514A (en) * 2006-03-28 2007-10-03 Tate & Lyle Plc A granulated sugar product
WO2007133343A1 (fr) 2006-05-11 2007-11-22 Tate & Lyle Technology Ltd. Édulcorant condensé pétillant et son procédé de fabrication
WO2011024197A1 (fr) * 2009-08-25 2011-03-03 V.B. Medicare Pvt. Ltd. Procédé de production de sucralose à densité apparente réduite contenant un système édulcorant et produits résultants

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102934789A (zh) * 2012-11-30 2013-02-20 苏州工业园区尚融科技有限公司 一种适合在固体奶茶中使用的复合甜味剂及其制备方法
WO2017171553A1 (fr) * 2016-03-31 2017-10-05 Granupure B.V. Granules
CN112384078A (zh) * 2018-06-28 2021-02-19 株式会社三养社 甜味剂粉末组合物及其制备方法
EP3815540A4 (fr) * 2018-06-28 2022-04-20 Samyang Corporation Composition de poudre d'édulcorant et son procédé de préparation
CN112384078B (zh) * 2018-06-28 2024-03-22 株式会社三养社 甜味剂粉末组合物及其制备方法
CN114630592A (zh) * 2019-09-06 2022-06-14 嘉吉有限公司 适合替代葡萄糖浆的组合物

Also Published As

Publication number Publication date
GB201016446D0 (en) 2010-11-17

Similar Documents

Publication Publication Date Title
CN108135209A (zh) 含有阿洛酮糖的糖食
CN100548151C (zh) 玻璃状大珠粒
US20210244057A1 (en) Sweetener powder composition and preparation method therefor
CN101784203A (zh) 包含甜菊糖的餐桌甜味剂及其制备方法
JPWO2008004512A1 (ja) 高蛋白大豆スナック食品の製造法
CN105611846A (zh) 制备食用组合物的方法
CN101534661A (zh) 包含吸湿性胶粘剂和干燥剂的非自由流动性粘结甜味剂组合物
WO2012042229A1 (fr) Édulcorants
WO2011024197A1 (fr) Procédé de production de sucralose à densité apparente réduite contenant un système édulcorant et produits résultants
WO2018100059A1 (fr) Procédé de production de particules poreuses amorphes pour réduire le sucre dans un aliment
KR101683223B1 (ko) 기능성 식이섬유를 포함하는 팽화제형 스낵 조성물 및 이의 제조방법
JP2010503403A (ja) 崩壊剤を含有する粘着的非自由流動性甘味料組成物
JPH1175762A (ja) 甘味料組成物
CN114554868A (zh) 糖替代物组合物
AU2008270633B2 (en) Sweetener compositions
JP2010503401A (ja) 接着剤を含有する粘着的非自由流動性甘味料組成物
KR102578244B1 (ko) 나한과 추출물 및 효소처리 스테비아가 포함된 감미료 조성물 및 이의 제조방법
CN101528062A (zh) 体积减小的低卡路里非自由流动性粘结甜味剂组合物
RU2628506C2 (ru) Состав желатинизированной конфеты (варианты) и способ ее изготовления
EP1589824A2 (fr) Compositions de granules de polyol et procedes de fabrication
US20080107788A1 (en) Inulin powders, compositions thereof, and methods for making the same
KR102563397B1 (ko) 당 알코올을 포함하는 과립 조성물인 스노우파우더 및 이의 제조방법
CN108618083A (zh) 含有罗汉果甜苷的低糖分焦糖风味组合物、制备方法和应用
JP2016106578A (ja) こんにゃく粉末と希少糖を組み合わせたサプリメント
US20200000118A1 (en) Formulation for the production of cotton candy without sucrose

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11782181

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 24.07.13)

122 Ep: pct application non-entry in european phase

Ref document number: 11782181

Country of ref document: EP

Kind code of ref document: A1