DK175279B1 - Sweetener with improved sucrose-like taste, a dry product obtained therefrom and a process for making use thereof - Google Patents

Description

in DK 175279 B1

The present invention relates to a sweetener having improved sucrose-like taste, a dry product produced therefrom, and a process for its preparation and use.

Low nutritional synthetic sweeteners are increasingly being used in place of sugars to reduce caloric intake, for dietary or medical reasons. In addition to the long-known saccharin and

J

cyclarate is aspartame (L-aspartyl) -L-phenylalanine methyl ester) and acesulfame-K (potassium salt of 6-methyl-1,2,3-oxathiazine-4 (3H) one-2,2-dioxide) currently the only synthetic sweeteners of importance. Unlike sugar substitutes such as fructose, xylite, sorbit and mannite, they are non-energy-rich and are therefore increasingly used in low-calorie foods.

An important criterion for these sweeteners is the sweetness which is significantly stronger compared to sucrose. However, saccharin and cyclamate 15 have the disadvantage of leaving a bitter aftertaste in the mouth.

Aspartame, on the other hand, exhibits a very good taste, but has only limited stability. Acesulfam-K is not quite as sweet as aspartame, but is more durable.

It has already been attempted to eliminate these unfortunate properties 20 by mixing sweeteners with one another as described in DE-PS 25 60 544. Sweetening mixtures are used mainly because the sweet taste therein is often enhanced, whereby a certain sweetener can be obtained in relation to the pure sweeteners. fabric savings.

A further reason for using sweetener blends consists in the fact that some of the known sweeteners on the tongue exfoliate their sweetness greatly delayed or instead produce a very rapid sweetness impression, which however also decreases rapidly. This disadvantage can be largely offset by the mixing of sweeteners with longer lasting sweetness or possibly also by mixing with natural sugars. 1

DE-OS 33 31 517 discloses a method for improving the taste properties of acesulfame-K in household products, in which the method of acesulfame-K before use is evenly mixed with other substances and used in the form of this mixture. For mixing

I DK 175279 B1 I

i 2 I

I use amino acids or mixtures of amino acids, preferably I

In glycine and glutamic acid or monosodium glutamate. IN

In addition, sweeteners are known from DE-PS 25 60 544 and DE-OS 25 66 109

In rings or modified sweeteners containing aspartame, I

Optionally in admixture with saccharin, a cyclamate or sucrose -

As well as, as a flavor modifier, potassium aluminum sulfate and / or I

In naringin (naringenin-5-rhamnosidoglucoside) in amounts which are effective

I me in modifying the persistent sweet aftertaste of the

In the above sweeteners. IN

I DE-OS 34 22 247 discloses a process for producing an I

You carry to sweeteners by which method one particular mono-

I or disaccaride is reacted with an aqueous sucrose solution to an I

In gluco-oligosaccharide mixture. IN

In JP 59-154956 discloses a sweetener consisting of acesulfame-K and I

In 15 fructose. IN

Thus, in the sweetener mixtures known so far, all are directed to bian I

In the case of synthetic sweeteners with defined chemical I

In connections. IN

I DE-AS 12 55 467 discloses a method for producing an I

In 20 colorless sweeteners by comminution of core fruit, heating I

In the mask, separation, purification and evaporation of the juice. IN

DE-OS 24 56 924 discloses a sweetening composition which as synthetic I

In sweetener contains aspartame which is enclosed in a matrix forming · "I

In material. The so-called melting material is used as matrix forming material

In 25 funds, which include can be juice crystals. A sweetener with enhancement— ”I

No sucrose-like taste is thereby obtained. IN

It is desirable to further improve especially the sucrose-like in I

In the taste of sweetener mixtures, since the sweet taste of sucrose is I

been modeled for the sweetness of all I

In 30 sweeteners. IN

3 DK 175279 B1

Therefore, the object of the present invention is to provide a sweetener and a dry product produced therefrom with improved sucrose-like taste as well as a process for its preparation.

This object is fulfilled by a sweetener of the kind mentioned above, which contains a) at least one synthetic sweetener and b) at least one de-flavored and concentrated fruit product with a dry matter content of from 60 to 80 ° Brix.

The dry product of the invention contains such a sweetener and at least one carrier material.

The component a) in the sweetening agent according to the invention is preferably aspartame, acesulfame-K, sodium cyclamate or saccharin. Both one and more of these sweeteners can be used to blend with component 15 b). However, a mixture of two sweeteners is preferably used, which is especially a mixture of aspartame and acesulfame-K.

As component b), one or more de-aromatized and concentrated fruit preparations may also be used. The fruit preparations can be made from both light colored and dark colored fruits. Appropriate fruit preparations are used based on light colored fruits, especially apples, pears, grapes, lemons, apricots, pineapples and oranges. Mixtures of two fruit preparations such as mixtures of pears and pineapples or of grape and orange are particularly suitable. These fruit preparations must have a dry solids content of 60 - 80® Brix. 1 2 3 4 5 6

The fruit preparations are obtained by clarifying juice concentrates by filtration, 2 by de-aromatizing by evaporation in vacuo and optionally by 3 ultrafiltration or reverse osmosis. By corresponding treatment of 4 the concentrates thus obtained on ion exchangers, their acid 5 content is adjusted to the desired value and, if necessary, concentrates - 6 ne are brought back to the desired solids content. The total amount of acid,

I DK 175279 B1 I

I i

Determined as titre (number of ml of IN KOH per 10 g of fruit preparation) lies I

Suitably between 0.01 and 6 ml of IN KOH per ml. 10 g of fruit preparation. IN

The amount of components a) and b) of the sweetening agent according to the invention I

You depend on the specific application of the mixture. Preferences are used ·

In the case of 0.3 - 10.0 wtX, especially 1.0 - 6.0 wtX of component a),

In the amount of the single components using a mixture of two I

In sweeteners may be between 0.15 and 5.0 wt. The amount of the component · 'I

Preferably, b) is at 40.0 - 98.0 wt X calculated on the basis of H

In the agent. IN

It is further preferred to add maltol to the sweetener since I

In the sucrose-like taste of the sweetening agent according to the invention thereby I

You are further enhanced. Maltol is preferably used in an amount of I

I 0.005 - 1.0 wt X, preferably in an amount of 0.025 - 1.0 wt X, I

In the rain on the basis of the means. IN

I If the sweetener of the invention is used for sweetening liquid I

Furthermore, in foods, especially beverages, it may contain water and I

In other additions such as ascorbic acid. The amount of ascorbic acid is I

Preferably in the range 0.1 - 0.2 wt. IN

Surprisingly, it has been found that the sweetening agent of the invention has I

In 20 a greatly improved sucrose-like taste compared to known I

sweetener blends. Because of its synergistic reinforcement of the I

In sweet flavors in the mixture of synthetic sweeteners and I

In natural fruit preparation, substantial metabolism of I can be achieved

In synthetic sweeteners, since the fruit preparation brings the synthetic I

In the sweetness of 25 ke sweeteners substantially better expressed than known sweet * I

In drug mixtures. Thus, it is sufficient to add 0.5 to 1.8 l

In weight X of the sweetener of the invention for foodstuffs to obtain I

In a sucrose-like sweetness. IN

In the sweetening agent of the invention and the dry product I prepared therefrom

I 30 is particularly suitable for sweetening liquid foods such as beverages * I

In goods or dairy products such as milk products with a fat content

I of 0.3 - 10 weightX, e.g., fruit yoghurt or fruit buttermilk, or ice cream.

In scripts. IN

The sweetening agent according to the invention can be used in liquid as well as in solid form. The dry product can be obtained from the liquid mixture by conventional methods such as spray drying and / or vacuum drying and / or drum drying and / or freeze drying using suitable carrier materials such as maltodextrin or lactose. The dry product according to the invention preferably contains 20 - 40 wt. X, especially 30 wt. X of the sweetener and 60 - 80 wt. X, especially 70 wt. X of the carrier material.

The dry product according to the invention can then be used in powder form, in granular form, for example as a low bulk density bed sweetener, or, after pressing, in tablet feed.

In the manufacture of tablets, the dry product of the invention containing the mixture of sweetener and carrier material can be added to at least one additional synthetic sweetener such as a mixture of aspartame 15 and acesulfara-K as well as various adjuvants such as pressing auxiliaries, eg corn starch, sorbitol or plant fat, , for example tartaric acid or sodium bicarbonate, to promote dissolution. Such a tablet preferably contains 10 - 40% by weight, in particular 20 - 30% by weight of the mixture of sweetener and 20 carrier material and 10 - 40% by weight, especially 20 - 30% by weight of the added synthetic sweetener.

For the preparation of granules such as candy sweeteners, the dry product of the invention may also be added to at least one additional sweetener. The product obtained preferably contains from 10 to 30% by weight, in particular from 15 to 25% by weight of the mixture of sweetener and carrier material and from 0.1 to 5.0% by weight, in particular from 0.4 to 3.0% by weight of the added synthetic sweetener.

The sweetener according to the invention and the dry product according to the invention are suitable as well as product for the industrial food industry as well as for direct use in the household.

In order to impart good solubility, stability and microbiological stability to the sweetening agent according to the invention,

I DK 175279 B1 I

I I

Some are at 0.01 - 6 ml IN KOH per ml. 10 g of mixture and the pH at

I 2.8 - 4.5. IN

I For the preparation of the sweetener, the powdered synthetic I

In sweetener which may have been mixed with maltol and / or ascor-I

In 5 tartaric acid, dispersed in the fruit preparation I used according to the invention

In and dissolved. Then, the liquid dispersion, 'I

In which a perfect solution of the sweetener as well as the I

In similar microbiological stability, and the product is optionally dried

You guys. IN

I 10 To prepare the dry product, a carrier material is added to it

In the above solution. The product thus obtained may optionally after I

In drying, granulate in the usual manner or after drying is pressed to I

In tablets. IN

The invention is illustrated by the following examples. IN

EXAMPLE 1 I

In 0.8 g of aspartame and 0.8 g of acesulfame-K are mixed in powder form with I

In 0.1% Z of ascorbic acid and 100 ml of drinking water are added. For that I

Add 95 g of a fruit preparation of pear and pineapple juice (bian- I

In ratio 1: 1), as in filtration, aromatization and concentration

In 20 rings has been set to a dry matter content of 65 ° Brix. Bian- I

In the thing, dispersed and pasteurized. The product obtained exhibits an I

At a pH of 4.0 and a titer of 4 ml of IN KOH per ml. 10 g of sweetener. IN

Η I

EXAMPLE 2 I

In 1 g of aspartame and 1.5 g of acesulfame-K are dispersed in 5 g of water. Dispersion- I

Into one is stirred into 92.5 g of an apple and pear juice fruit preparation

In 1: 1 ratio, as in filtration, aromatization and concentration

I tration has been set to a solids content of 75® Brix. IN

The dispersion is then pasteurized, transforming it into an I

In solution. The sweetener solution thus obtained exhibits a pH I

At 2.8 and a titer of 6.0 ml IN KOH per ml. 10 g of sweetener. IN

EXAMPLE 3

a) 1.52 aspartara and 6X acesulfame-K

b) 0.52 aspartame and 62 acesulfame-K

(c) 1.22 aspartame, 1.22 acesulfame-K and 4.82 sodium cyclamate are dispersed in xg of water (x = 100 g - sweetener - fruit preparation) and stirred into 85 g of a fruit and lemon juice preparation, as by filtration , aromatization, deacidification and concentration have been adjusted to a solids content of 75 "Brix. The dispersion is then pasteurized to dissolve the sweeteners. The solution thus obtained has a pH of 3.4 and a titer of 0.9 ml IN KOH per 10 g sweetener.

EXAMPLE 4 a) 0.452 aspartame and 0.452 acesulfame-K, b) 0.32 aspartame and 0.32 acesulfame-K and 0.352 saccharin are dispersed in xg of water (x - 100 g - sweeteners - fruit preparation) and stirred in 60 g of a fruit preparation of grape and pear juice (2: 1 blend ratio) which has been adjusted to 75 ° Brix by filtration, aromatization, deacidification and concentration.

The dispersion is then pasteurized to dissolve the sweeteners.

The sweetener solution thus obtained exhibits a pH of 4.2 and a titer of 0.3 ml of IN KOH per liter. 10 g of sweetener.

EXAMPLE 5 0.8 g of aspartame and 0.8 g of acesulfame-K are mixed in powder form with 0.05% by weight of ascorbic acid and suspended in 3.3% by weight of water. To this is added 0.05 wt 2 maltol and 95 g of a fruit preparation of pear and pineapple juice

I DK 175279 B1 I

i 8 I

I (mixture ratio 2: 1), as in filtration, aromatization and conc

In centering has been set to a dry matter content of 65® Brix. IN

The mixture is dispersed and pasteurized. The product obtained exhibits I

At a pH of 4.0 and a titer of 4 ml of IN KOH per ml. 10 g of sweetener. IN

Claims (8)

1. Sweetener with improved sucrose-like taste, characterized in that it contains * a) at least one synthetic sweetener and 5 b) at least one de-flavored and concentrated fruit preparation with a dry solids content of 60 - 80® Brix. Sweetener according to claim 1, characterized in that it has an acid concentration, determined as titer, of 0.01 - 6 ml of IN KOH per liter. 10 g of mixture and pH 10 of 2.8 - 4.5. Sweetener according to claim 1 or 2, characterized in that it further contains maltol. Sweetener according to any of claims 1-3, characterized in that component a) is aspartame, acesulphara-K, sodium cyclamate or saccharin, preferably a mixture of aspartame and acesulfame-K. Sweetener according to any one of claims 1-4, characterized in that component b) has been prepared from a light colored fruit, preferably apple, pear, grape, lemon, apricot, pineapple or orange or a mixture thereof. . Sweetener according to any one of claims 1-5, characterized in that it contains 0.3 - 10 wt X of component a), preferably further 40.0 - 98.0 wt Z of component b), in particular as well as 0.005 - 0.1% Z maltol. Sweetener according to any one of claims 1-6, characterized in that it further contains ascorbic acid. Sweetener according to any one of claims 1-7, characterized in that it is present as a dry product. I DK 175279 B1 II 10 II 9. Dry product, II characterized in that it contains a sweetener according to any one of claims 1-7 and at least one carrier material, II preferably 20 - 40 wtZ of the sweetener and 60 - 80 vsgtZ of II 5 the carrier material. Dry product according to claim 9, characterized in that it is in tablet form, granular or powder form. Dry product according to claim 10, II 10 characterized in that it further contains in tablet form II at least one synthetic sweetener and / or at least one pressing aid I and / or one agitating agent, preferably 10 - 40 weight Z of the mixture II of sweetener and carrier material and 10 - 40 weight Z synthetic sweetener. Dry product according to claim 10, II 15, characterized in that it also contains in granular form at least one synthetic sweetener, preferably 10 - 30% by weight of the II mixture of sweetener and carrier material and 0.1 - 5.0% by weight Z II synthetic sweetener. IN Process for the preparation of the sweetener according to any one of claims 1-8, II, characterized in that at least one powdered synthetic II sweetener, optionally maltol and / or ascorbic acid, is dispersed in at least II one de-aromatized and concentrated fruit composition with a dry matter content. II of 60-80 ° Brix and the dispersion pasteurized with dissolution of the "II 25 ingredients, preferably drying the solution obtained, and in particular II by adding a carrier material to the sweetener prepared, - II and the mixture is either dried and then pressed to tablets or II optionally dried and optionally granulated in the usual manner. IN Use of the sweetener according to any one of claims II 30 1-8 and the dry product according to any one of claims 9-12 in the II household or in industrial foodstuffs, eg for I - - - - DK 175279 B1 liquid sweetening foods, especially beverages, as well as dairy and ice cream products. «