CN112956675A - Natural sweetener compositions and methods of making same - Google Patents
Natural sweetener compositions and methods of making same Download PDFInfo
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- CN112956675A CN112956675A CN202110292861.1A CN202110292861A CN112956675A CN 112956675 A CN112956675 A CN 112956675A CN 202110292861 A CN202110292861 A CN 202110292861A CN 112956675 A CN112956675 A CN 112956675A
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- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a natural sweetener composition which comprises, by mass, rebaudioside A30-50 parts, rebaudioside D1-20 parts, beta-cyclodextrin 1-20 parts and gamma-cyclodextrin 1-20 parts. A method of making a natural sweetener composition comprising the steps of: step S01, dissolving gamma-cyclodextrin in water of 25-80 ℃, pumping into a stirring tank, adding rebaudioside A (RA95) for inclusion at constant temperature for 5-40min, and stirring at uniform speed in one direction; step S02, adding beta-cyclodextrin to continue inclusion; step S03, adding the rebaudioside D and the flavoring essence into the solution after inclusion according to the proportion, and continuing inclusion; in step S04, spray drying is performed after heating to obtain solid sugar. The solubility is improved, and the post-bitterness and the plant flavor of the stevioside are reduced. The cost is greatly reduced, the performance is stable, the crystallization is not easy to separate out, and the sweetness multiple is higher.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a natural sweetener composition and a preparation method thereof.
Background
Along with economic development, the living standard of residents is improved, the number of obese people and people with high blood pressure, high blood sugar and high blood sugar in China is increased, and the disease-onset age is gradually reduced.
Chinese resident nutritional and chronic disease condition report (2015) indicates that the overweight rate of adults at 18 years and older in China is 30.1%, the obesity rate is 11.9%, which is 7.3 and 4.8% higher than 2002, the overweight rate of adolescents at 6-17 years old is 9.6%, the obesity rate is 6.4%, which is 5.1 and 4.3% higher than 2002. Chinese resident nutrition and chronic disease status report the chronic disease mortality rate of the residents in the country in 2012 is 533/10 ten thousand, accounting for 86.6% of the total deaths. Cardiovascular and cerebrovascular diseases, cancers and chronic respiratory diseases are main causes of death, account for 79.4 percent of total death, the mortality rate of the cardiovascular and cerebrovascular diseases is 271.8/10 ten thousand, the mortality rate of the cancers is 144.3/10 ten thousand (the first five parts are lung cancer, liver cancer, stomach cancer, esophagus cancer and colorectal cancer respectively), and the mortality rate of the chronic respiratory diseases is 68/10 ten thousand. Among various chronic diseases, the prevalence rates of hypertension, diabetes and chronic obstructive pulmonary disease in adults aged 18 years and older are 25.2%, 9.7% and 9.9% respectively, the annual average increase in cancer incidence rate is about 4%, and the annual incidence rate in 2013 is 235/10 ten thousand. One of the main reasons is the excessive intake of nutritive sugar in dietary habits. Therefore, the demand of sucrose substitutes in the market is higher and higher, the healthy sugar substitutes have low calorie, the blood sugar is not obviously changed after eating, the safety is high, and the sugar substitutes can be used safely.
At present, natural high-power sweeteners in domestic markets mainly comprise stevioside, mogroside and the like, have obvious post-bitterness, insufficient pre-sweetness, overlong post-sweetness and thick plant flavor, and are hardly accepted by consumers. In addition, the gamma cyclodextrin is also used for substituting sugar for stevioside through simple inclusion, but the cost is very high, the cost of auxiliary materials is two times higher than that of raw materials, the product property is not stable enough, a high-concentration solution is easy to crystallize and separate out, and the method is not suitable for large-scale production. Consumers also generally feed back obvious after-sweetness and bitterness, insufficient before-sweetness and insufficient sweetness.
Therefore, the proper components are selected for matching, and a more proper process is adopted, so that the sugar substitute has a more compatible price, is closer to the taste of white granulated sugar, is accepted by more consumers, and is worthy of research.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, provides a natural sweetener composition and a preparation method thereof, and solves the problems of high cost, poor solubility and insufficient sweet taste of the existing sweetener.
The technical scheme adopted by the invention for solving the technical problems is as follows:
in a first aspect:
provides a natural sweetener composition which comprises the following components in portion by mass
30-50 parts of rebaudioside A (RA95)
1-20 parts of rebaudioside D (RD95)
1-20 parts of beta-cyclodextrin
1-20 parts of gamma-cyclodextrin.
Further, 5-30 parts of edible essence is also included.
In a second aspect:
the preparation method of the natural sweetener composition is characterized by comprising the following steps:
step S01, dissolving gamma-cyclodextrin in water at 25-80 ℃, pumping into a stirring tank, adding rebaudioside A (RA95) for inclusion at constant temperature for 5-40min, and stirring at uniform speed in one direction, wherein the rotation speed of a stirring paddle is 200-1200R/min;
step S02, adding beta-cyclodextrin to continue clathrating for 5-40 min;
step S03, adding rebaudioside D (RD95) and flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 5-40 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
Further, in the step S04, the solution is heated to 100 ℃, and then spray-dried, with the inlet air temperature of 120 ℃ and the injection pressure of 22mpa, to obtain the solid sugar.
The invention has the beneficial effects that:
1. according to the natural sweetener composition, cyclodextrin is adopted to perform inclusion on stevioside (rebaudioside A and rebaudioside D belong to one stevioside, and stevioside belongs to a general name), so that the solubility is improved, and the post-bitterness and the plant flavor of the stevioside are reduced.
2. Compared with the traditional method of simply including the stevioside by using the gamma-cyclodextrin, the method has the advantages of greatly reducing the cost, having stable performance, being difficult to crystallize and separate out and having higher sweetness multiple.
3. Rebaudioside a (RA95) is characterized by late sweetness and heavier aftertaste and botanical flavor, and rebaudioside D (RD95) is characterized by full pre-sweetness, but insufficient aftersweetness and heavy bitterness; the combined use of rebaudioside A (RA95) and rebaudioside D (RD95) makes the sweetness of the composition more full and the sweetness profile closer to that of sucrose.
Drawings
The invention is further described below with reference to the accompanying drawings.
FIG. 1 is a bar graph of the total sweet taste score in Table 4;
FIG. 2 is a sweetness profile of example one;
FIG. 3 is a sweetness profile of example two;
FIG. 4 is a sweetness profile of example three;
FIG. 5 is a sweetness profile of example four;
FIG. 6 is a sweetness profile of example five;
FIG. 7 is a sweetness profile of example six;
FIG. 8 is a sweetness profile of example seven;
Detailed Description
The invention will now be further described with reference to specific examples. These drawings are simplified schematic diagrams only illustrating the basic structure of the present invention in a schematic manner, and thus show only the constitution related to the present invention.
The natural sweetener composition formula comprises 30-50 parts of rebaudioside A (RA95), 1-20 parts of rebaudioside D (RD95), 1-20 parts of beta-cyclodextrin and 1-20 parts of gamma-cyclodextrin in parts by mass.
Specifically, the natural sweetener composition also comprises 5-30 parts of edible essence.
The principle of sweetness fullness in natural sweetener compositions illustrates:
firstly, the characteristics of four materials are introduced; the stevioside is a mixture of stevioside extracted from leaves of stevia rebaudiana Bertoni, belongs to tetracyclic diterpene glycosides, contains 20 carbon atoms of terpenoids, and has a general formula of (C)5H8)4The same aglycone is linked with one glucosyl group at the C-19 position and different numbers of glucosyl groups and rhamnosyl groups at the C-13 position to form rebaudioside A and rebaudioside DB, monomeric stevioside with different sweetness and sweetness. Meanwhile, because other tannins, flavonoids, betanolides and other bad flavors which have bitter taste and influence sweet taste exist in stevia leaves, any monomer stevioside in stevioside has more or less bitter taste and plant flavor. The modern food industry has already accomplished the directed separation of individual steviol glycosides and improved the purity of the components by physical removal of impurities, but still cannot eliminate bitter and astringent tastes. Rebaudioside A is the single stevioside which accounts for the highest proportion in stevioside, so the cost is low, but the former sweetness is later, the tail sweetness is longer, and the plant flavor and the bitterness are heavier, so the application range of the rebaudioside A in food is limited. The rebaudioside D is a monomer component with the lowest content in stevioside, has low productivity and high price, but is characterized by full front sweetness and short tail sweetness, and is accompanied with a certain degree of bitterness and astringency and plant flavor;
the characteristics of the gamma-cyclodextrin are as follows: the hydrophobic cavity is large, the hydrophobic part of macromolecular stevioside and ester units with bitter taste can be included, the solubility is improved, most of the bitter taste is reduced, and the sweetness multiple is reduced;
the characteristics of beta-cyclodextrin: the hydrophobic cavity is slightly small, so that impurities with bitter and astringent tastes such as tannin, flavonoid and betanolide in stevioside can be selectively included, and the bitter and astringent tastes of the product can be further reduced.
The sweetener composition adopts gamma-cyclodextrin to include rebaudioside A (RA95), and then adopts beta-cyclodextrin to include rebaudioside D (RD 95);
the gamma-cyclodextrin inclusion of the rebaudioside A (RA95) has a large hydrophobic inner cavity, so that the large-molecular hydrophobic steviol glycoside and bitter ester units of the rebaudioside A can be included, the solubility is improved, most of post-bitterness is reduced, and the sweetness multiple is reduced; in addition, because the sweetness of the rebaudioside A is late, the rebaudioside D is combined, the rebaudioside D is full of pre-sweetness and simultaneously improves the sweetness multiple, but the post-bitterness is heavy, the hydrophobic cavity of the beta-cyclodextrin is slightly small, and tannin, flavonoid, betanolide and other bitter impurities in the stevioside are selectively included, so that the post-bitterness of the product is further reduced.
By combining the post-sweet of rebaudioside a (RA95) with the pre-sweet of rebaudioside D (RD95), the overall sweetness of the sweetener is more intense.
The beta-cyclodextrin and the gamma-cyclodextrin are used to improve the solubility of the sweetener, and the bitter sweetener sources of the rebaudioside A and the rebaudioside D are respectively included according to the difference of the sizes of hydrophobic cavities of the beta-cyclodextrin and the gamma-cyclodextrin, so that the sweet taste is ensured.
The price of the rebaudioside D is high, and the market price is 3000 more than one kilogram; the price of the rebaudioside A is low, and the market price is 200 more than one kilogram; the price of beta-cyclodextrin is low, the market price is 40 kg, the price of gamma-cyclodextrin is high, and the market price is 1000 kg; the manufacturing cost of the sweetener is reduced by matching high price and low price.
A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving gamma-cyclodextrin in water of 50-60 ℃, putting the solution into a stirring tank, and performing constant-temperature inclusion for 25-40 min; unidirectional uniform stirring is carried out, and the rotating speed of a stirring paddle is 500-
Step S02, adding beta-cyclodextrin to continue inclusion for 25-40 min;
step S03, adding rebaudioside D (RD95) and flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 10-20min
In step S04, spray drying is performed after heating to obtain solid sugar.
Specifically, in the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, with the inlet air temperature of 120 ℃ and the injection pressure of 22mpa, to obtain the solid sugar.
The formulation of the natural sweetener composition and the method of preparation described above are illustrated by way of a number of examples:
example one
1. The formula of the natural sweetener composition comprises 50g of rebaudioside A (RA95), 1g of rebaudioside D (RD95), 1g of beta-cyclodextrin, 20g of gamma-cyclodextrin and 5g of flavoring essence in parts by mass.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 20g of gamma-cyclodextrin in water at 25 ℃, pumping into a stirring tank, adding 50g of rebaudioside A (RA95) for constant-temperature inclusion for 40min, and stirring at a uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 1200R/min;
step S02, adding 1g of beta-cyclodextrin again to continue clathrating for 40 min;
step S03, adding 1g of rebaudioside D (RD95) and 5g of flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 40 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
Example two
1. The formula of the natural sweetener composition comprises 46g of rebaudioside A (RA95), 4g of rebaudioside D (RD95), 5g of beta-cyclodextrin, 16g of gamma-cyclodextrin and 10g of flavoring essence in parts by mass.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 16g of gamma-cyclodextrin in water at 30 ℃, pumping into a stirring tank, adding 46g of rebaudioside A (RA95) for constant-temperature inclusion for 35min, and stirring at a uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 1100R/min;
step S02, adding 5g of beta-cyclodextrin for continuous inclusion for 35 min;
step S03, adding 4g of rebaudioside D (RD95) and 10g of flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 35 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
EXAMPLE III
1. The natural sweetener composition formula comprises, by mass, 43g of rebaudioside A (RA95), 8g of rebaudioside D (RD95), 10g of beta-cyclodextrin, 13g of gamma-cyclodextrin and 15g of flavoring essence.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 13g of gamma-cyclodextrin in water at 40 ℃, pumping into a stirring tank, adding 43g of rebaudioside A (RA95) for constant-temperature inclusion for 30min, and stirring at a uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 1000R/min;
step S02, adding 10g of beta-cyclodextrin for continuous inclusion for 30 min;
step S03, adding 8g of rebaudioside D (RD95) and 15g of flavoring essence into the solution after clathration according to the proportion, and continuing to clathrate for 30 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
Example four
1. The formula of the natural sweetener composition comprises, by mass, 40g of rebaudioside A (RA95), 14g of rebaudioside D (RD95), 12g of beta-cyclodextrin, 10g of gamma-cyclodextrin and 20g of flavoring essence.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 10g of gamma-cyclodextrin in 50 ℃ water, pumping into a stirring tank, adding 40g of rebaudioside A (RA95) for constant-temperature inclusion for 20min, and stirring at uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 800R/min;
step S02, adding 12g of beta-cyclodextrin for continuously clathrating for 20 min;
step S03, adding 14g of rebaudioside D (RD95) and 20g of flavoring essence into the solution after clathration according to the proportion, and continuing to clathrate for 20 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
EXAMPLE five
1. The natural sweetener composition formula comprises 36g of rebaudioside A (RA95), 16g of rebaudioside D (RD95), 14g of beta-cyclodextrin, 7g of gamma-cyclodextrin and 25g of flavoring essence in parts by mass.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 7g of gamma-cyclodextrin in 60 ℃ water, pumping into a stirring tank, adding 36g of rebaudioside A (RA95) for constant-temperature inclusion for 30min, and stirring at a uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 600R/min;
step S02, adding 14g of beta-cyclodextrin again to continue clathrating for 30 min;
step S03, adding 16g of rebaudioside D (RD95) and 25g of flavoring essence into the solution after clathration according to the proportion, and continuing to clathrate for 30 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
EXAMPLE six
1. The natural sweetener composition formula comprises 33g of rebaudioside A (RA95), 18g of rebaudioside D (RD95), 17g of beta-cyclodextrin, 4g of gamma-cyclodextrin and 30g of flavoring essence in parts by mass.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 4g of gamma-cyclodextrin in 70 ℃ water, pumping into a stirring tank, adding 33g of rebaudioside A (RA95) for constant-temperature inclusion for 10min, and stirring at a uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 400R/min;
step S02, adding 17g of beta-cyclodextrin for continuous inclusion for 10 min;
step S03, adding 18g of rebaudioside D (RD95) and 30g of flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 10 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
EXAMPLE seven
1. The formula of the natural sweetener composition comprises 30g of rebaudioside A (RA95), 20g of rebaudioside D (RD95), 20g of beta-cyclodextrin, 1g of gamma-cyclodextrin and 12g of flavoring essence in parts by mass.
2. A method of preparing a natural sweetener composition formulation comprising the steps of:
step S01, dissolving 1g of gamma-cyclodextrin in water at 80 ℃, pumping into a stirring tank, adding 30g of rebaudioside A (RA95) for constant-temperature inclusion for 5min, and stirring at uniform speed in a single direction, wherein the rotation speed of a stirring paddle is 000R/min;
step S02, adding 20g of beta-cyclodextrin for continuous inclusion for 5 min;
step S03, adding 20g of rebaudioside D (RD95) and 12g of flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 5 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
In the step S04, the solution is heated to 100 ℃ by a tubular heater, and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
The mass percentages of the components in examples 1-7 are shown in table 1 below:
TABLE 1
The various parameters of interest in the methods of preparation of the natural sweetener composition formulations of examples 1-7 are shown in table 2 below:
TABLE 2
The sweetness, solubility and manufacturing costs of examples 1-7 are shown in table 3 below:
TABLE 3
The formulations of the natural sweetener compositions of examples 1-7 were compared to sucrose, steviol glycosides, mogroside, respectively, for sweetness, off-flavor, aftertaste, and sweetness totaled as shown in Table 4 below
| Name (R) | Sweetness level | Sweet feeling | Peculiar smell | Aftertaste | Total |
| Sucrose | |||||
| 100 | 100 | 100 | 100 | 100 | |
| Example one | 96 | 88 | 96 | 95 | 94.2 |
| Example two | 96 | 90 | 96 | 95 | 94.6 |
| EXAMPLE III | 96 | 91 | 97 | 95 | 95.1 |
| Example four | 96 | 93 | 97 | 96 | 95.7 |
| EXAMPLE five | 96 | 96 | 98 | 97 | 96.8 |
| EXAMPLE six | 96 | 94 | 97 | 96 | 95.9 |
| EXAMPLE seven | 96 | 92 | 96 | 95 | 95 |
| |
60 | 69 | 70 | 60 | 65.1 |
| Mogroside from |
60 | 70 | 75 | 62 | 66.9 |
TABLE 4
In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.
Claims (4)
1. A natural sweetener composition is characterized by comprising the following components in parts by mass
30-50 parts of rebaudioside A (RA95)
1-20 parts of rebaudioside D (RD95)
1-20 parts of beta-cyclodextrin
1-20 parts of gamma-cyclodextrin.
2. The natural sweetener composition of claim 1, wherein the natural sweetener composition further comprises,
also comprises 5-30 parts of edible essence.
3. A process for preparing the natural sweetener composition of claim 2, comprising the steps of:
step S01, dissolving gamma-cyclodextrin in water at 25-80 ℃, pumping into a stirring tank, adding rebaudioside A (RA95) for inclusion at constant temperature for 5-40min, and stirring at uniform speed in one direction, wherein the rotation speed of a stirring paddle is 200-1200R/min;
step S02, adding beta-cyclodextrin to continue clathrating for 5-40 min;
step S03, adding rebaudioside D (RD95) and flavoring essence into the solution after clathration according to the proportion, and continuing clathrating for 5-40 min;
in step S04, spray drying is performed after heating to obtain solid sugar.
4. The method according to claim 3,
in the step S04, the solution is heated to 100 ℃ and then spray-dried, the air inlet temperature is 120 ℃, and the injection pressure is 22mpa, so as to obtain the solid sugar.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150366253A1 (en) * | 2014-06-20 | 2015-12-24 | Epc (Beijing) Natural Products Co., Ltd. | Stevia sweetener with improved solubility with a cyclodextrin |
| CN111356376A (en) * | 2017-07-27 | 2020-06-30 | 健康科技生物活性剂有限公司 | Sweetened and taste-masked compositions, sweetened and taste-masked products and their uses |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150366253A1 (en) * | 2014-06-20 | 2015-12-24 | Epc (Beijing) Natural Products Co., Ltd. | Stevia sweetener with improved solubility with a cyclodextrin |
| CN111356376A (en) * | 2017-07-27 | 2020-06-30 | 健康科技生物活性剂有限公司 | Sweetened and taste-masked compositions, sweetened and taste-masked products and their uses |
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| Title |
|---|
| 纵伟等: "环糊精包合物在食品工业中的应用", 《食品工程》 * |
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