EP0219150A2 - Süssstoff - Google Patents

Süssstoff Download PDF

Info

Publication number
EP0219150A2
EP0219150A2 EP86201536A EP86201536A EP0219150A2 EP 0219150 A2 EP0219150 A2 EP 0219150A2 EP 86201536 A EP86201536 A EP 86201536A EP 86201536 A EP86201536 A EP 86201536A EP 0219150 A2 EP0219150 A2 EP 0219150A2
Authority
EP
European Patent Office
Prior art keywords
mixture
sweetening
product
product according
sugar
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.)
Granted
Application number
EP86201536A
Other languages
English (en)
French (fr)
Other versions
EP0219150B1 (de
EP0219150A3 (en
Inventor
Georges Smits
André Bausier
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.)
Raffinerie Tirlemontoise SA
Original Assignee
Raffinerie Tirlemontoise SA
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 Raffinerie Tirlemontoise SA filed Critical Raffinerie Tirlemontoise SA
Priority to AT86201536T priority Critical patent/ATE62276T1/de
Publication of EP0219150A2 publication Critical patent/EP0219150A2/de
Publication of EP0219150A3 publication Critical patent/EP0219150A3/fr
Application granted granted Critical
Publication of EP0219150B1 publication Critical patent/EP0219150B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B40/00—Drying sugar
    • C13B40/007—Drying sugar in compacted form, e.g. cubes

Definitions

  • the invention relates to a sweetening product whose sweetening power is equal to that of sucrose while its energy power is much lower than that of the latter.
  • This sweetening product which has organoleptic properties practically identical to that of sucrose, is intended to be in the form of pieces similar to the usual pieces of sucrose.
  • the sweetening product consists of a mixture comprising a sugar and / or a polyalcohol derived from sugar, a sweetener or a mixture of sweeteners with high sweetening power, a product or a mixture of products having the property of stabilizing pasty materials based on sugar and in the form of foam and water.
  • the above mixture comprises, by weight and in dry matter, 50 to 99.4% of sugar, 0.1 to 6% of sweetener, and 0.5 to 50% of the product foam stabilizer, the total humidity entering into the composition of the mixture constituting the sweetening product being between 0.5 and 10%.
  • the above-mentioned foam stabilizing product is either a polysaccharide or a mixture of polysaccharides.
  • the invention also relates to a process for the manufacture of the above-mentioned sweetening product.
  • this process consists, to produce the sweetening product in the form of hard and aerated pieces, to mix, at room temperature, the components of the sweetening product, to knead this mixture intimately, to gradually raise the temperature of the mixture up to a temperature between 80 and 160 ° C, while kneading said mixture under a pressure such that the water it contains can be transformed into vapor, to give the mixture the form of a ribbon of rectangular section, to cut it to obtain the aforementioned pieces and to cool them.
  • the invention finally relates to an installation for implementing this method.
  • the drawing is a schematic view, in elevation, of the above installation.
  • the sweetening product consists essentially of a mixture of sugar, such as sucrose, and a sweetener with high sweetening power, which is often 150 to 300 times higher, for equal weight, than that sucrose.
  • the energy value of the sweetener being either zero or practically zero given the small quantities used, the sweetening product obtained based on said mixture has, for the same sweetening power as pure sucrose, an energy value which is of the order of 10 to 50% of that of this sucrose.
  • the sweetening product according to the invention is in a form analogous to pieces of sucrose, that is to say in the shape of white or brown pieces, hard and airy.
  • the sweetening product comprises, in addition to sucrose and the sweetener, a product having the property of stabilizing the pasty, sugar-based materials which, in the course of manufacture, are in the form of foam, so that the final product obtained retains, permanently, a porous structure throughout its mass.
  • This foam stabilizing product can be either a polysaccharide, such as amido n, maltodextrin whose ED is between 2 and 20, dried glucose syrup, an ED greater than 20 or agar, or a protein, such as protein soy-based, wheat or milk or a gelatin.
  • the ED is the measure of the total amount of reducing sugars in a starch hydrolyzate which is calculated as dextrose and expressed as a percentage on the total dry matter, the dextrose having an ED equal to 100 and the starch an ED equal to 0
  • the glucose syrup used is an aqueous solution of partially hydrolyzed starch.
  • the mixture which makes it possible to obtain the sweetening product in the form of hard and aerated lumps therefore comprises, by weight and in dry matter, 50 to 99.4% of sugar, 0.1 to 6% of sweetener with high sweetening power and 0.5 to 50% of the foam stabilizing product, the total humidity entering into the composition of this mixture, from which the sweetening product is obtained, being between 0.5 and 10%.
  • the above-mentioned mixture may also advantageously comprise 0.1 to 10% of sodium glutamate, a carbonate or bicarbonate, such as sodium bicarbonate, and an organic food acid, such as citric acid, the amounts of sodium bicarbonate and citric acid used being each between 0.1 and 3%, by weight and in dry matter.
  • the process according to the invention in order to obtain the above-mentioned hard and aerated pieces, consists either in mixing, in 1, all the components of the sweetening product, or in mixing, at room temperature, all the solid materials before incorporating therein. water, to intimately knead, in 2, the final mixture obtained, to gradually raise, in 3, the temperature of the mixture, to a maximum temperature between 80 and 160 ° C, while kneading said mixture under such pressure that the water it contains turns into vapor to give the mixture its foam-like structure, to put, in 4, the mixture in the form of a continuous ribbon of rectangular section, to cut the ribbon in 5 to to obtain the pieces of sweetening product and to cool them, which keep their aerated structure in the mass until complete cooling, thanks to the presence of the foam stabilizing product.
  • sodium glutamate, sodium bicarbonate and citric acid are incorporated into the sweetener, these are not necessarily mixed in 1 with the other constituents. They can indeed be added subsequently to the above mixture and this,
  • the installation according to the invention and shown in the drawing essentially comprises an extruder 6, such as the single-screw extruder built by the firm ALMEX-KOSTERS and whose diameter is 40 mm and the die is circular with a diameter of 4mm, either rectangular by 9 mm by 14 mm.
  • This extruder consists of twelve chambers 7 to 18 aligned in which is disposed the screw, shown schematically by its axis 19, arranged to ensure, continuously, the transport, mixing and kneading of the inlet end 20 of the extruder towards the outlet end 21 thereof formed by the above-mentioned die 22.
  • a feed hopper 23 of the dry matter extruder is arranged to introduce the mixture of sugar, sweetener and foam stabilizing product into the chamber 7 of the extruder, this mixture being metered directly into this chamber.
  • the water used in the composition of the sweetening product is introduced into the chamber 10 through a conduit 24.
  • the chambers 7 to 10 of the extruder can be cooled, by water circulator, to maintain the mixture circulating in these chambers at a temperature of the order of 15 ° C.
  • Chambers 11 to 18 are equipped with electrical resistances, not shown, which are arranged to gradually bring the temperature of the mixture up to a maximum temperature of 80 to 160 ° C.
  • Cutting means 25, mechanical or laser, are provided downstream of the die 22 to cut the mixing tape leaving this die into equal pieces.
  • the installation then comprises an enclosure 26 in which the pieces are cooled and means 27 for conditioning said pieces after they have cooled.
  • the MA average opening
  • CV coefficient of variation
  • the maximum temperature to which the above mixture may be brought may not exceed 130 ° C.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Dental Preparations (AREA)
EP86201536A 1985-09-18 1986-09-08 Süssstoff Expired - Lifetime EP0219150B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT86201536T ATE62276T1 (de) 1985-09-18 1986-09-08 Suessstoff.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LU86076 1985-09-18
LU86076A LU86076A1 (fr) 1985-09-18 1985-09-18 Produit sucrant,procede pour fabriquer ce produit et installation pour la mise en oeuvre de ce procede

Publications (3)

Publication Number Publication Date
EP0219150A2 true EP0219150A2 (de) 1987-04-22
EP0219150A3 EP0219150A3 (en) 1988-03-23
EP0219150B1 EP0219150B1 (de) 1991-04-03

Family

ID=19730543

Family Applications (1)

Application Number Title Priority Date Filing Date
EP86201536A Expired - Lifetime EP0219150B1 (de) 1985-09-18 1986-09-08 Süssstoff

Country Status (4)

Country Link
EP (1) EP0219150B1 (de)
AT (1) ATE62276T1 (de)
DE (1) DE3678521D1 (de)
LU (1) LU86076A1 (de)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0335852A1 (de) * 1988-03-30 1989-10-04 "Raffinerie Tirlemontoise", société anonyme: Kräftige Süssstoffe enthaltende Produkte auf Grund der Saccharose und Verfahren zu ihrer Herstellung
FR2634355A1 (fr) * 1988-07-25 1990-01-26 Beghin Say Sa Nouveau produit edulcorant alimentaire a base de saccharose et d'edulcorant intense et son procede de preparation
EP0399908A1 (de) * 1989-05-26 1990-11-28 Eridania Beghin-Say Aus agglomerierten Kristallen hergestelltes Süssmittelprodukt und Verfahren zu dessen Herstellung
WO2007144683A1 (es) * 2006-06-13 2007-12-21 Ingenio Del Cauca S.A. - Incauca S.A. Proceso de co-cristalización de sacarosa y un edulcorante natural y el producto obtenido
WO2011017443A1 (en) 2009-08-04 2011-02-10 Heartland Sweeteners, LLC Low-calorie and no-calorie sugar compositions
WO2012042229A1 (en) * 2010-09-30 2012-04-05 Fusion Neutraceuticals Limited Sweeteners
US10501817B2 (en) 2010-03-16 2019-12-10 Imperial Sugar Company Process for the manufacture of co-crystallized sucrose natural sweeteners and the products thereof

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE70408C (de) * G. DEDREUX in München, Brunnstr. 9 Verfahren zur Herstellung von Zucker in Würfeln, Broden etc. ohne zu klären oder zu filtriren
US3598609A (en) * 1968-01-22 1971-08-10 Cpc International Inc Soft drink concentrate
US3518092A (en) * 1969-05-02 1970-06-30 Dca Food Ind Comestible coating composition
FR2081997A5 (en) * 1969-12-04 1971-12-10 Iwenicki Joseph Sucrose - saccharin mixtures - low calorie sweetening agents
GB1293476A (en) * 1969-12-31 1972-10-18 Abraham Schapiro Sugar products and dispersible food products
CA1057570A (en) * 1974-12-23 1979-07-03 General Foods Corporation Method of making a non-foaming low calorie sweetening composition
DE3105813A1 (de) * 1981-02-18 1982-09-09 Hoechst Ag, 6000 Frankfurt "acesulfamhaltige zusammensetzung, tabletten auf basis dieser zusammensetzung und verfahren zu ihrer herstellung"
LU84363A1 (de) * 1982-09-03 1983-02-28 Hoechst Ag Acesulfam-haltige zubereitungen mit verbessertem geschmack
BE902356A (fr) * 1985-05-06 1985-09-02 Raffinerie Tirlemontoise Sa Produit sucrant, procede pour la fabrication de ce produit et installation pour le mise en oeuvre de ce procede.

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0545890A3 (en) * 1988-03-30 1993-08-11 Raffinerie Tirlemontoise Saccharose based products containing high potency sweeteners and process for making the same
WO1989009287A1 (fr) * 1988-03-30 1989-10-05 Raffinerie Tirlemontoise Produits a base de saccharose contenant des edulcorants a haut pouvoir sucrant et procedes pour leur obtention
BE1001556A4 (fr) * 1988-03-30 1989-12-05 Raffinerie Tirlemontoise Sa Produits a base de saccharose contenant des edulcorants a haut pouvoir sucrant et procedes pour leur obtention.
EP0335852A1 (de) * 1988-03-30 1989-10-04 "Raffinerie Tirlemontoise", société anonyme: Kräftige Süssstoffe enthaltende Produkte auf Grund der Saccharose und Verfahren zu ihrer Herstellung
FR2634355A1 (fr) * 1988-07-25 1990-01-26 Beghin Say Sa Nouveau produit edulcorant alimentaire a base de saccharose et d'edulcorant intense et son procede de preparation
EP0352393A1 (de) * 1988-07-25 1990-01-31 Eridania Beghin-Say Nahrungssüssmittel auf der Basis von Saccharose und von intensiven Süssstoffen sowie Verfahren zur Herstellung derselben
WO1990001070A1 (fr) * 1988-07-25 1990-02-08 Beghin-Say Nouveau produit edulcorant alimentaire a base de saccharose et d'edulcorant intense et procedes pour le preparer
EP0399908A1 (de) * 1989-05-26 1990-11-28 Eridania Beghin-Say Aus agglomerierten Kristallen hergestelltes Süssmittelprodukt und Verfahren zu dessen Herstellung
FR2647466A1 (fr) * 1989-05-26 1990-11-30 Beghin Say Sa Produit edulcorant forme de cristaux agglomeres et son procede de fabrication
WO2007144683A1 (es) * 2006-06-13 2007-12-21 Ingenio Del Cauca S.A. - Incauca S.A. Proceso de co-cristalización de sacarosa y un edulcorante natural y el producto obtenido
US8404297B2 (en) 2006-06-13 2013-03-26 Ingenio del Cauca S.A.—Incauca S.A. Process for co-crystallizing sucrose and a natural sweetener and the product thereof
WO2011017443A1 (en) 2009-08-04 2011-02-10 Heartland Sweeteners, LLC Low-calorie and no-calorie sugar compositions
US10501817B2 (en) 2010-03-16 2019-12-10 Imperial Sugar Company Process for the manufacture of co-crystallized sucrose natural sweeteners and the products thereof
WO2012042229A1 (en) * 2010-09-30 2012-04-05 Fusion Neutraceuticals Limited Sweeteners

Also Published As

Publication number Publication date
DE3678521D1 (en) 1991-05-08
ATE62276T1 (de) 1991-04-15
EP0219150B1 (de) 1991-04-03
EP0219150A3 (en) 1988-03-23
LU86076A1 (fr) 1987-04-02

Similar Documents

Publication Publication Date Title
EP0490082B1 (de) Granulierte Grundmasse für Sossen und Suppen
EP2124580B1 (de) Verfahren und ausrüstung zur kontinuierlichen herstellung eines erweiterten nahrungsmittels
RU2428041C2 (ru) Способ получения крошки
EP0218570A1 (de) Zuckerprodukt, Verfahren zur Herstellung desselben Verfahrens und Vorrichtung zur Durchführung dieses Verfahrens
EP1363513B1 (de) Verfahren und vorrichtung zur kontinuierlichen herstellung von pellets zur herstellung von snackprodukten
FR2611120A1 (fr) Reconstitution de tabac
FR2611119A1 (fr) Reconstitution de tabac
CH648044A5 (fr) Hydrolysat d'amidon eventuellement hydrogene, son procede de preparation et ses utilisations.
EP0219150A2 (de) Süssstoff
WO2006032797A1 (fr) Procede de preparation d'un produit en poudre
JPH07502187A (ja) 香味料のカプセル化
SK60797A3 (en) Food products containing sugar and sugarless bulking agents and a method of dry extrusion cooking such products
EP2142017A1 (de) Verfahren zur formgebung für lebensmittel durch kryoextrusion
EP1138210B1 (de) Stärkehaltiges Instant-Produkt
EP2323505A2 (de) Verfahren zum formen eines nahrungsmittelprodukts durch cryoextrusion unter verwendung von prädiktiver temperatursteuerung
EP0277150A1 (de) Nahrungsmittel mit geringer dichte, bestehend aus einem honigschaum und verfahren zu dessen herstellung.
EP0471103A1 (de) Verfahren zur Herstellung von Teigwaren durch Extrusion und Einrichtung dafür
WO2001026477A1 (fr) Procede de fabrication d'un produit alimentaire glace tel qu'une sucette
FR2650734A1 (fr) Procede de preparation de confiseries a partir d'une substance de charge
EP0734657B1 (de) Nahrungsmittel und Verfahren zur Herstellung
FR2955029A1 (fr) Procede de traitement de produits sous forme de solides divises en vue de leur debacterisation thermique, et installation de mise en oeuvre dudit procede
EP0736259B1 (de) Herstellung von texturierten Proteinen
FR2863455A1 (fr) Procede de fabrication d'agglomerats de produits alimentaires granulaires
EP1106069B1 (de) Verfahren zur Herstellung von gebackenem zellenförmigem Nahrungsmittel
FR2541870A1 (fr) Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A2

Designated state(s): AT BE CH DE FR GB IT LI NL SE

PUAL Search report despatched

Free format text: ORIGINAL CODE: 0009013

AK Designated contracting states

Kind code of ref document: A3

Designated state(s): AT BE CH DE FR GB IT LI NL SE

17P Request for examination filed

Effective date: 19880706

17Q First examination report despatched

Effective date: 19890609

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE FR GB IT LI NL SE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRE;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.SCRIBED TIME-LIMIT

Effective date: 19910403

Ref country code: NL

Effective date: 19910403

Ref country code: GB

Effective date: 19910403

Ref country code: AT

Effective date: 19910403

Ref country code: SE

Effective date: 19910403

REF Corresponds to:

Ref document number: 62276

Country of ref document: AT

Date of ref document: 19910415

Kind code of ref document: T

REF Corresponds to:

Ref document number: 3678521

Country of ref document: DE

Date of ref document: 19910508

NLV1 Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act
PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Effective date: 19910930

Ref country code: LI

Effective date: 19910930

GBV Gb: ep patent (uk) treated as always having been void in accordance with gb section 77(7)/1977 [no translation filed]
PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed
REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 19940810

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 19940812

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 19940910

Year of fee payment: 9

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Effective date: 19950930

BERE Be: lapsed

Owner name: RAFFINERIE TIRLEMONTOISE

Effective date: 19950930

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Effective date: 19960531

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Effective date: 19960601

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST