CA2025643A1

CA2025643A1 - Sweetener preparation

Info

Publication number: CA2025643A1
Application number: CA002025643A
Authority: CA
Inventors: Jurgen Lahmann; Chung-Wai Chiu
Original assignee: Deutsche Hefewerke GmbH
Current assignee: LAHMANN JURGEN; Deutsche Hefewerke GmbH
Priority date: 1989-09-20
Filing date: 1990-09-18
Publication date: 1991-03-21
Also published as: EP0418616A2; DE3931321A1; EP0418616A3

Abstract

ABSTRACT
Sweetener preparations containing at least one sweetener and yeast extract are disclosed. A combination of sweetener and yeast extract gives a sweetness which is very similar to that of sucrose, without the unpleasant tang or after-taste of synthetic sweeteners. The sweetener preparations according to the invention are especially useful for sweetening low-calorie or calorie-reduced foodstuffs, such as soft-drinks, baked goods, sweets and confectionery.

Description

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Sweetener Preparation The invention relates to sweetener preparations on the basis of sweeteners, and to their use for sweetening calorie-reduced foodstuffs.
In order to sweeten low-calorie foodstuffs, or food-stuffs which are suitable for diabetics, sugar has been replaced for a long time by synthetic sweeteners, either partly or completely. From amongst the sugar replacement substances, sweeteners such as saccharin or cyclamate have been known for many years. Their sweetening power is a multiple of that of sucrose. However, a tang or after-taste, or a flavour note which differs from that of natural sugar, is irritating in all sweeteners.
On the other hand, there are sugar replacement substances, mostly sugar alcohols such as mannitol or sorbitol, but their sweetening power is only about half of that of sucrose.
To improve the acceptance of foodstuffs sweetened with sweeteners, mixtures were developed where a saccharide-type fIavour was aimed at, and which were intended to mask the unpleasant flavour character of the sweeteners.
For example, German Patent 2,328,571 gives a combina-tion of methyl aspartylphenylalaninate and starch hydrolysate.
German Patent 2,628,294 claims that a mixture of the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide and at least one other sweetener gives an improved saccharide-type flavour. German Published Patent Application 3,441,862 suggests preparations of sugar replacement substances and ::

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sweeteners. Finally, according to German Patent 2,556,109, the sweet after-taste of methyl aspartylphenylalaninate can be suppresed by adding salts.
However, the mentioned mixtures still do not provide an adequate replacement for sucrose. The flavour character in particular leaves something to be desired.
The object was therefore to develop sweetener prepara-tions which have a further improved, saccharide-type flavour.
The object is achieved according to the invention by sweetener preparations which contain at least one sweetener and yeast extract. In addition, the preparations can also contain fillers.
Sweeteners are understood as meaning sweetening substances and sugar replacement substances. Glucose and sucrose are not sweeteners in the scope of this invention.
It is preferred to use at least one sweetening agent as sweetener. Examples of suitable sweetening agents are the sodium salt of saccharin, or cyclamate, or methyl aspartylphenyl-alaninate, or the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide. The two last-mentioned sweetening agents are preferred for the sweetener preparations.
Sugar replacement substances can also be used as sweeteners. Suitable examples are the sugar alcohols mannitol, sorbitol, zylitol, maltitol and lactitol, or mixtures of a-D-glucopyranosido-1,6-sorbitol and a-D-glucopyranOsidO-1,6-mannitol, and also fructose.

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The soluble yeast extracts required for the sweetener preparation can be prepared by kown processes, by autolysis or enæymatic or chemical hydrolysis of yeasts, such as, for example, baker's yeasts, brewer's yeasts or wine yeasts. Yeast extracts which are preferred here are those having a content of 5'-ribonucleotide of 0.5 to 20% based on the dry matter.
Particularly preferred products are those having 5 to 10% of 5'-ribonucleotides. Extracts which are very particularly preferred here are those in 2 ~

- 3 - O~Z. 4419 which the 5'-ribonucleotides are mainly in the form of ino~ine monophosphate (IMP) and guanosine monopho~phate (G~) .

The yeast extracts preferably have a low salt content, which should not be higher than 40%. Particularly prefer-red products have a salt content of 8 to 20~.

Preferred -~weetener preparation~ contain 70 to 25 parts of yea~t extract per 30 to 75 part~ of sweetening agent.

Suitable fillers are mainly oligosaccharides, for example oligomeric ~tarch hydrolysates and their derivatives.
Other suitable filler~ are, inter alia, galactomannan~, alginates, cellulo~e, cellulose derivatives and also peetin~. It i8 preferred to employ polyconden~ated glueose which is mainly 1,6-linked, such a~ polydextrose, and starch hydrolysate~, such a~ maltodextrin.

The sweetener preparations aeeording to the invention are outstandingly suitable for ~weetening low-calorie or calorie-redueed foodstuffs. In particular, they can be used for sweetening instant soft-drinks, baked goods, sweets and eonfeetionery. In this context, the prepara-tions ean be added as such. It i8 also po~sible to add the eomponents individually, 80 that the ~weetener mixture is formed as late as in the end product. The amount added depends on how sweet the foodstuff i~
intended to be. It is also possible in th$~ eontext to ad~ust a eertain sweetening power by using the ratio of sweetener to yeast extract. The sweetener preparations impart a sweetness whieh eomes very elose to the natural ~weetness of sucrose. In foodstuffs, the preparations give a sweetness whieh is hardly distinguishable from that of suerose.

The examples whieh follow are intended to illustrate the invention. Examples aeeording to the invention are marked by numbers and eompari~on examples by letter~.

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- 4 - 0.8. 4419 Exampl~s 1 to 9, Comparison Examples A to ~

Solution~ of sweetener preparations are te~ted against a 6% strength sucrose solution.

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- 7 - O.Z. 4419 Example 10 Use in a bread for toasting A standard dough containing 5% of sweetener preparation of the compoqition below, relative to the amount of S flour, is useds Yeast extract (6) of ~able 110.0%
Sweetening agent (1) of Table 1 0.6%
Sweetening agent (2) of ~able 1 0.4%
Polydextrose 89.0~
100 . 0%
.

In the tasting, the bread is compared with a bread without yeast extract and with a bread prepared with a standard dough containing 12.5% of sucro~e relative to the amount of flour.

~esults (a) with sucroses typical character of bread for toasting (b) with ~weetener~, without yeast extracts unbalanced artificial sweet-ness, slight untypical bitter ~: ~ note (c) with sweeteners and `~: yeast extracts sweetne~s of full, round character, very similar to ;~ 25 ~ugar, considerably better than standard dough with sweeteners without yeast extract 2~

- 8 - O.Z. 4419 Example 1 1 Use in a baked qood made from short pastry A standard recipe for baked goods made of short pastry containing 10% of sweetener preparation of the compo~
S tion below, relative to the amount of f}our, is used:

Yeast extract (6) of Table 1 5.2%
Sweetening sgent ~1) of Table 1 3.2%
Polydextro~e 91.6%
100 . 0%

In the tasting, the product is compared with a product made according to the same recipe but without yeast extract, and with a baked good made from ~hort pastry (standard recipe) containing 35% of sucrose relative to the amount of flour.

lS Results (a) with sucro~es typical sweetness of baked goods (b) with sweetening agent, without yeast extracts unpleasant, pungent sweet-ness, slightly bitter character, overall impression ~:: very flat ~` (c) with sweetening agent and yeast extract~ round, full, pleasant qweet flavour, considerably better ~;~ than with sweetening agent ~ and without yeast extract, :~ organoleptically al~o better .~
~ than (a) . .

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_ g _ O.Z. 4419 Example 12 U~e in an in~tant soft-drink Powder for in~tant soft-drink~, of the follswing recipe:

Yea~t extract (6) of Table 1 1.30%
Sweetening agent (1) of Table 1 2.00%
Fructo~e 53.70%
Maltodextrin 5.10%
Acidifier 25.25%
Thickenex 0.80%
Qpacifier 0.65%
Flavouring~ 11.20~
100 . 00%

The dosage is 7.0 g of powder for in~tant soft-dxink~ per 300 ml of water. In the tasting~, the product was ta~ted again~t a product prepared without yeast extract.

Re~ults (a) with sweetening agent, without yea~t extracts unbalanced, unpleasantly ~weet (b) with sweetening agent and yea~t extracts sweetness of natural, fruit-type character . -~:

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, , - 10 - 0.2. 4419 Example 13 U~e in an instant blancmange powder Instant blancmange powder of the following recipes Yea~t extract (6) of Table 1 0.30%
Sweetening agent (1) of Table 1 0.40%
Polydextro~e 50.00%
Maltodextrin 23.50%
Modified ~tarch 22.00%
~hickener 0.50%
Stabilizers 2.70%
Food colorant~ 0.05%
Flavouring~ 0.55%
100 . 00%

80 g of this dry mixture are ~tirred with 500 ml of cold milk to give a blancmange.

In the ta~ting, the fini~hed product i~ compared with a ~ample prepared without yeast extract.

Re~ults (a) with sweetening agent, without yeast extracts sweetness unbalanced, flat, unnatural :: (b) with sweetening agent and yeast extr~cts overall character full, round, rich, sweetne~
plea~ant and similar to sugar , ,~

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Claims

1. Sweetener preparation, containing 5 to 95 parts of at least one sweetener and 95 to 5 parts of yeast extract.

2. Preparation according to Claim 1, containing 30 to parts of at least one sweetener and 70 to 25 parts of yeast extract.

3. Preparation according to Claim 1, characterized in that at least one sweetening agent is present as the sweetener.

4. Preparation according to Claim 3, characterized in that methyl aspartylphenylalaninate and/or the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide is present.

5. Preparation according to Claim 1, characterized in that the yeast extract has a 5'-ribonucleotide content of 0.5 to 20%.

6. Preparation according to Claim 1, characterized in that the yeast extract has a salt content of up to 40%, preferably of 8 to 20%.

7. Preparation according to Claim 1, characterized in that fillers are additionally present.

8. Preparation according to Claim 7, characterized in that the filler consists of polycondensed glucose which is mainly 1,6-linked, and/or starch hydrolysates.

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9. Use of the sweetener preparation according to Claim 1 for sweetening low-calorie and calorie-reduced foodstuffs.