EP4391828A1 - Formulations de concentré d'édulcorant - Google Patents

Formulations de concentré d'édulcorant

Info

Publication number
EP4391828A1
EP4391828A1 EP22878057.3A EP22878057A EP4391828A1 EP 4391828 A1 EP4391828 A1 EP 4391828A1 EP 22878057 A EP22878057 A EP 22878057A EP 4391828 A1 EP4391828 A1 EP 4391828A1
Authority
EP
European Patent Office
Prior art keywords
formulation
sweetener
polysaccharide
sucrose
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.)
Pending
Application number
EP22878057.3A
Other languages
German (de)
English (en)
Other versions
EP4391828A4 (fr
Inventor
David TSIVION
Liron BITAN
Naama LAHAV
Alexander TRACHTENBERG
Moran FATTAL
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.)
Incredo Ltd
Original Assignee
Incredo 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 Incredo Ltd filed Critical Incredo Ltd
Publication of EP4391828A1 publication Critical patent/EP4391828A1/fr
Publication of EP4391828A4 publication Critical patent/EP4391828A4/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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

Definitions

  • the present invention primarily relates to edible formulations and edible sweetener formulations therefor, and more particularly, to sweetener concentrate formulations containing one or more polysaccharides disposed in the sweetener particles, and to edible or food formulations containing such sweetener concentrate formulations.
  • a sweetener formulation including: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles; wherein a polysaccharide is disposed within the sweetener particles; and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1 :100 to 95:5.
  • a food formulation including: (a) a sweetener formulation; (b) a fat; and (c) optionally, a starch; wherein a total concentration of the first sweetener, the crystalline sugar, the fat, and the starch, within the food formulation, is at least 20%, on a weight basis; wherein the food formulation exhibits improved sweetness with respect to a control edible formulation that is identical to the food formulation, but devoid of the polysaccharide; and wherein, within the food formulation, at least 60% of the total amount of sweetener, by weight, is crystalline.
  • a sweetener formulation including: a first population of sweetener particles, the sweetener particles including: (a) crystalline sucrose; and (b) optionally, amorphous sucrose; wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose; wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles; and wherein, within the first population of sweetener particles: (i) a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 1 : 100 to 95:5; and (ii) a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 5: 1.
  • a formulation containing: a first population of sweetener particles, the sweetener particles including: (a) crystalline sucrose; and (b) optionally, amorphous sucrose; wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose; wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles; and wherein, within the first population of sweetener particles, a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 6: 100 to 95:5.
  • Figure 1 is an X-ray diffraction (XRD) plot of a solid sweetener concentrate formulation containing 20% polysaccharide (pectin) and 80% sweetener (sucrose), according to an aspect of the present invention.
  • XRD X-ray diffraction
  • the inventors have discovered that the location of the polysaccharides within the food may be of cardinal importance, at least with respect to the sweetness thereof. Specifically, the inventors have discovered when the polysaccharide is incorporated within the sweetener particles, the polysaccharide may not negatively impact food sweetness. In fact, the inventors have surprisingly discovered that under certain conditions (e.g., within a particular concentration range of the polysaccharides), the presence of such polysaccharides within the food may actually enhance food sweetness.
  • mucoadhesion of the polysaccharide to the mucosa or mucous membranes on the tongue and within the oral cavity may contribute to the retention of sweetener carbohydrates and sweetener polyols, resulting in an enhanced and extended sensation of sweetness.
  • This phenomenon occurs, or is greatly enhanced, when the polysaccharide is incorporated within the sweetener particles, such that the mucosal adhesion between the mucin-containing mucosa and the polysaccharide in the sweetener particle helps to fix the sweetener particle to the oral mucosa, or to at least increase the contact time between the sweetener particle to the oral mucosa. This translates into increased activation of the sweetness sensors/receptor sites on the tongue, by way of example.
  • the inventors have surprisingly discovered that within a particular, low range of concentrations of polysaccharide disposed within the sweetener particles, the increased mucosal adhesion of these polysaccharides appears to more than offset various polysaccharide properties that deleteriously affect perceived sweetness. These deleterious properties include the increased viscosity of the food (inter alia reducing the solubility kinetics and hindering the transport of sweetener molecules to the sweetness sensors/receptor sites), covering and blocking oral sweetness sensors/receptor sites, and the non-sweet taste of the polysaccharide itself. By more than offsetting these deleterious polysaccharide properties, the presence of the polysaccharide within the sweetener particles may impart appreciably enhanced sweetness to the food.
  • the mucoadhesive agents for use in accordance with the formulations and methods of the present invention may have various mucoadhesive properties.
  • the mucoadhesive agents may have numerous hydrophilic groups, such as hydroxyl and carboxyl groups, which aid attachment to mucus or cell membranes through various interactions such as hydrogen bonding and hydrophobic or electrostatic interactions.
  • Mucoadhesion may generally refer to the attachment of particular macromolecules to a mucin layer of a mucosal surface of a human tongue.
  • polysaccharides exhibiting mucoadhesive activity include, but are not limited to, xanthan gum, guar gum, locust bean gum, tragacanth, karaya gum, gum Arabic, agar-agar, tara gum, sodium alginate, potassium alginate, konjac mannan, gellan and pectin, including both low methoxyl pectin (LMP) and high methoxyl pectin (HMP).
  • LMP low methoxyl pectin
  • HMP high methoxyl pectin
  • mucoadhesion and “mucosal adhesion” refer to the tendency of particular macromolecules such as polysaccharides to attach to a mucin layer of a mucosal surface of a human tongue.
  • the inventors have yet further surprisingly discovered that within the inventive ratio of polysaccharide to sweetener (w/w%) within the sweetener particles, the distribution of polysaccharide — counterintuitively — does not have to be uniform. In fact, high non-uniformity may actually enhance perceived sweetness.
  • a polysaccharide-sweetener concentrate e.g., sweetener particles containing 50% polysaccharide and 50% sweetener
  • a polysaccharide-sweetener concentrate may be diluted (e.g., with ordinary sugar, which does not contain polysaccharide) to obtain the desired average concentration of 0.3% (w/w%) polysaccharide with respect to the total amount of sugar.
  • a diluted concentrated product containing an average of 0.3% may be no less effective — and may actually be more effective — in sweetness enhancement than the product having the even distribution of 0.3% polysaccharide within the sweetener particles.
  • sweetener carbohydrate refers to an edible sweetener having at least one carbohydrate moiety, which carbohydrate is processed within the human body to produce energy.
  • This definition is meant to include sweetener carbohydrates having an energy value of at least 0.1 kcal/g, more typically, at least 0.2 kcal/g, more typically, at least 0.5 kcal/g, and yet more typically, at least 1.0 kcal/g. This definition is specifically meant to include allulose.
  • sweetener carbohydrate is specifically meant to exclude high- intensity sweeteners such as sucralose, aspartame, and acesulfame-K.
  • sweetener when used alone, is meant to include both sweetener carbohydrates and sweetener polyols.
  • such a sweetener carbohydrate has a sweetness within a range of 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 on this normalized sweetness scale.
  • fructose reported in the literature has been reported to be as little as 0.91, and as much as about 1.7.
  • sweetener carbohydrate is meant to include fructose, irrespective of any of its reported relative sweetness values.
  • a sweetener carbohydrate may be a monosaccharide or a disaccharide.
  • sweetener carbohydrates include, but are not limited to, sucrose, glucose, maltose, fructose, lactose, or any combination of sweetener carbohydrates.
  • One or more sweetener carbohydrate may be combined with one or more sweetener polyols.
  • a sweetener carbohydrate may be naturally occurring or synthetically produced.
  • sweetener polyol refers to a consumable polyol that produces a sweet taste when consumed by the typical human consumer.
  • Non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolyzates (HSH), isomalt, lactitol, mannitol, or galactitol (dulcitol).
  • the polyol is a sugar alcohol.
  • a sugar alcohol can be produced from a carbohydrate by any known method of reduction (via a chemical or biological transformation) of an acid or aldehyde to an alcohol.
  • a sweetener polyol can be synthesized from a parent carbohydrate.
  • a sweetener polyol may be obtained from a biological source.
  • sweetener polyol is meant to include any polyol/sugar alcohol having a sweetness within a range of 0.15 to 2.5 on the above-described normalized sweetness scale. More typically, such a sweetener polyol has a sweetness within a range of 0.15 to 1.5, 0.15 to 1.0, 0.15 to 0.8, 0.15 to 0.7, 0.20 to 0.7, 0.15 to 0.6, or 0.25 to 0.6, on this normalized sweetness scale.
  • polysaccharide refers to a polymer comprising a plurality of monosaccharide building blocks or units, adjacent monosaccharide units being bound or linked by a glycosidic linkage. Such linkages may be effected using various enzymes.
  • a polysaccharide may be a homopolysaccharide, in which all of the monosaccharide building blocks are identical (e.g., curdlan), or a heteropolysaccharide, which contains at least two monosaccharide building blocks (e.g., sodium alginate, tara gum).
  • polysaccharides may assume a variety of forms.
  • a polysaccharide having solely a straight chain of monosaccharides is a “linear” polysaccharide; a polysaccharide having a branched backbone is a “branched” polysaccharide.
  • unsubstituted monosaccharide refers to a non- substituted cyclic monosaccharide such as a cyclic hexose sugar, cyclic pentose sugar, and cyclic heptose sugar.
  • monosaccharide with respect to building blocks within the polysaccharide, is meant to include unsubstituted monosaccharides and substituted monosaccharides.
  • substituted monosaccharide refers to a cyclic monosaccharide having at least one moiety other than hydrogen (H-), hydrocarbon (e.g., alkyl), or hydroxyl (HO-).
  • moieties in such substituted monosaccharides include acetyl (e.g., konjac mannan, locust bean gum), amino (e.g., chitosan), methoxy (e.g., pectin), sulfate (e.g., carrageenan), pyruvate (e.g., carrageenan, xanthan gum), a carboxylate such as acetate (e.g., xanthan gum) and acyl (e.g., gellan gum) moi eties.
  • acetyl e.g., konjac mannan, locust bean gum
  • amino e.g., chitosan
  • methoxy e.g., pectin
  • sulfate e.g., carrageenan
  • pyruvate e.g., carrageenan, xanthan gum
  • a carboxylate such as acetate (e.g.
  • the carboxylate moiety is, or includes, a uronic acid.
  • examples include pectin and sodium alginate.
  • the polysaccharide is, or includes, an anionic polysaccharide.
  • anionic polysaccharide examples include gellan gum, xanthan gum, pectin, and sodium alginate.
  • the polysaccharide is, or includes, a non-ionic polysaccharide.
  • examples include locust bean gum (LBG) and agar-agar.
  • the temperature of the sweetener syrup is generally maintained within a range of 25°C to as much as 80°C, in some cases. For sucrose, the default temperature is 60°C.
  • Various polysaccharides may be temperature- sensitive, and may dictate the maximum temperature for the preparation procedure.
  • the concentration of sweetener, with respect to water, is typically within a range of lwt%-65wt% (may depend on the ratio between the polysaccharide and the sweetener) for most of the carbohydrate and polyol sweeteners.
  • the polysaccharide-sweetener concentrate may optionally undergo size reduction.
  • the polysaccharide-sweetener powder may be milled to produce a fine powder having a D50 that is typically within the range of 75 to 300 micrometers, depending on the particular polysaccharide(s) in the concentrate.
  • EXAMPLE 3 Dilution of the Polysaccharide-Sweetener Concentrate to Produce a Sweetener Ingredient
  • the polysaccharide-sweetener concentrate typically having a D50 within a range of 75 to 300 micrometers (e.g., having undergone size reduction as in Example 2A), is diluted with at least one ordinary carbohydrate sweetener and/or at least one polyol (typically a sugar alcohol) sweetener to yield the desired amount of polysaccharide in the sweetener formulation.
  • at least one ordinary carbohydrate sweetener and/or at least one polyol (typically a sugar alcohol) sweetener to yield the desired amount of polysaccharide in the sweetener formulation.
  • a dispersion (slurry) containing 50% pectin formulation (CS538, H&F, 89% galacturonic acid) and 50% sucrose was prepared according to Example 1 : 100 grams of pectin formulation were added gradually to a sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide- sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 10% pectin formulation (CS538, H&F) and 90% sucrose was prepared according to Example 1 : 100 grams of pectin formulation were added gradually to sucrose syrup containing 900 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double- jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 30% sodium alginate formulation (Manucol DH) and 70% sucrose was prepared according to Example 1 : 100 grams of sodium alginate formulation were added gradually to sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • Figure 1 is an XRD plot of a solid sweetener concentrate formulation containing 20% polysaccharide (pectin) and 80% sweetener (sucrose), according to an aspect of the present invention.
  • the sucrose is distinctly crystalline.
  • a dispersion containing 1% sodium alginate formulation (Manucol DH) was prepared according to Example 1 : a concentrated sweetener syrup containing 650 grams sucrose was prepared prior to the addition of the sodium alginate formulation. 6.5 grams of sodium alginate formulation were then dispersed in the concentrated sweetener syrup. The syrup was transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • Manucol DH Manucol DH
  • a dispersion (slurry) containing 70% tara gum formulation (HV, TIC gum) and 30% sucrose was prepared according to Example 1 : 100 grams of tara gum were added gradually to sucrose syrup containing 42.8 grams sucrose and 500 grams water. The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 20% tara gum formulation (HV, TIC gum) and 80% sucrose was prepared according to Example 1 : 100 grams of tara gum were added gradually to sucrose syrup containing 400 grams sucrose and 500 grams water. The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 50% locust bean gum formulation (POR/A2, TIC gum) and 50% sucrose was prepared according to Example 1 : 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 70% locust bean gum formulation (POR/A2, TIC gum) and 30% sucrose was prepared according to Example 1 : 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 42.86 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 30% locust bean gum formulation (POR/A2, TIC gum) and 70% sucrose was prepared according to Example 1 : 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 90% locust bean gum formulation (POR/A2, TIC gum) and 10% sucrose was prepared according to Example 1 : 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 11.1 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a polysaccharide-sweetener concentrate was produced by processing the formulation of Example 12 according to Example 1, and subsequently heating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
  • a polysaccharide-sweetener concentrate was produced by processing the formulation of Example 7 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
  • a polysaccharide-sweetener concentrate was produced by processing the formulation of Example 10 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
  • the polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.4 grams of the powder were mixed with 99.6 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.1%.
  • the polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.23 grams of the powder were mixed with 99.77 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.1%.
  • a polysaccharide-sweetener concentrate was produced by processing the formulation of Example 6 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
  • a polysaccharide-sweetener concentrate was produced by processing the formulation of Example 13 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
  • the polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.2 grams of the powder were mixed with 99.8 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.1%.
  • a dispersion (slurry) containing 30% guar gum (Ricol, Rama Gum) and 70% sucrose was prepared according to Example 1 : 100 grams of mung bean were added gradually to a sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the mung bean was then transferred to the heated double- jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • a dispersion (slurry) containing 15% sodium alginate formulation (Manucol DH) and 85% sucrose was prepared according to Example 1 : 15 grams of sodium alginate formulation were added gradually to a sucrose syrup containing 85 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
  • the Type II hazelnut spread utilizes a sweetener formulation from various exemplary formulations (many of which are described or exemplified hereinabove). Aside from the formulative differences, the preparation process is identical for the inventive hazelnut spread and the control hazelnut spreads.
  • DME difference magnitude estimation
  • the mucosal adhesion of the sweetener formulation is greater than that of the control composition, (i.e., a formulation being devoid of the polysaccharide, but being otherwise identical to the sweetener formulation in both composition and preparation method).
  • the presence of the polysaccharide may actually be detrimental to the sweetness of the food or formulation, as perceived by taste-testing.
  • the mucosal adhesion of the sweetener formulation is greater than that of the control composition by a value within a range of 1% to 200%, 1% to 120%, 1% to 80%, 1% to 60%, 1% to 40%, 1% to 30%, 1% to 25%, 1% to 20%, 1.5% to 60%, 1.5% to 40%, 1.5% to 30%, 1.5% to 25%, 1.5% to 20%, 2% to 200%, 2% to 120%, 2% to 80%, 2% to 60%, 2% to 50%, 2% to 40%, 2% to 30%, 2% to 25%, 2% to 20%,
  • the mucosal adhesion of the sweetener formulation is greater than that of the control composition by at most 200%, at most 150%, at most 125%, at most 110%, at most 100%, at most 90%, at most 80%, at most 70%, at most 60%, or at most 50%.
  • WD detachment work
  • the term “work of detachment determination” (W D-D ) for a sweetener formulation containing a particular species of polysaccharide within the sweetener particles thereof refers to the work of detachment for the identical vegetable-protein- containing sweetener formulation, but having a concentration of 1% of that particular species of polysaccharide with respect to the sweetener, and prepared and measured according to the standard procedure of Example 79, the obtained detachment work (WD) then being linearly applied using a coefficient K conc based on the actual concentration (C actual ), in %, of that particular polysaccharide disposed within the sweetener particles of the formulation.
  • the mucoadhesive properties of various species of polysaccharide were characterized using rheological measurements. It is known that the rheological behavior of the mixture containing the mucoadhesive polysaccharide and mucin may be appreciably influenced by chemical interactions, conformational changes and chain interlocking between the two species. Rheological techniques are used to study the deformation of material and their flow behavior under shear. Such measurement allows monitoring the interactions between polymers (Hassan and Gallo, 1990).
  • ⁇ b bioadhesion viscosity component
  • mucoadhesivity i.e., whether the polysaccharide is considered to be mucoadhesive, or to be a mucoadhesive agent
  • standard rheological determination i.e., whether the polysaccharide is considered to be mucoadhesive, or to be a mucoadhesive agent
  • bioadhesive formulation refers to a formulation containing at least one of a bioadhesive concentration of polysaccharide and a bioadhesive content of polysaccharide.
  • a cookie is made from fat (palm oil, 17%), white wheat flour (61%), sucrose (11%), a polysaccharide-sweetener concentrate of Example 8 (1%), and a fructan (inulin, 10%).
  • the only starch-containing ingredient is the white wheat flour, which contains about 68% starch.
  • the starch content of the cookie is 68% of 61%, or about 41.5%.
  • Embodiment 1C The formulation of Embodiment IB, wherein the crystalline sugar particles is table sugar.
  • Embodiment 5 The sweet formulation of Embodiment 4, wherein, when the entire sweet formulation is provided within the standard reduced sugar edible formulation, the standard reduced sugar formulation exhibits improved sweetness with respect to the standard reduced sugar edible formulation.
  • Embodiment 10 The sweet formulation of Embodiment 8, wherein the second weight ratio is within a range of 0.02% to 10%.
  • Embodiment 12 The sweet formulation of Embodiment 8, wherein the second weight ratio is at most 1%, at most 0.6%, or at most 0.3%.
  • Embodiment 15 The sweet formulation of Embodiment 13, wherein the sweetener is sucrose.
  • Embodiment 18 A food formulation comprising:
  • Embodiment 24 The food formulation of Embodiment 23, containing at least 5% of the edible filler.
  • Embodiment 28 The food formulation of any one of Embodiments 18 to 27, wherein the edible filler is a dietary fiber.
  • Embodiment 30A An edible formulation comprising: a first population of sweetener particles, the sweetener particles including:
  • a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 1 : 100 to 95:5;
  • a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 5: 1.
  • amorphous sucrose optionally, amorphous sucrose; wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose; wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles; and wherein, within the first population of sweetener particles, a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 6: 100 to 95:5.
  • Embodiment 32 The formulation of any one of Embodiments 1 to 31, wherein the first sweetener and the at least one polysaccharide make up at least 30% of the formulation.
  • Embodiment 33 The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 40% of the formulation.
  • Embodiment 34 The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 50% of the formulation.
  • Embodiment 35 The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 60% of the formulation.
  • Embodiment 37 The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 80% of the formulation.
  • Embodiment 40 The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 95% of the formulation.
  • Embodiment 52 The formulation of any one of the preceding Embodiments, wherein an average molecular weight of the at least one polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 8,000 to 2,000,000.
  • Embodiment 58 The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 90%.
  • Embodiment 59 The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 50%, 15% to 90%, 15% to 80%, 15% to 70%, 15% to 50%, 20% to 90%, 20% to 70%, 25% to 90%, or 25% to 70%.
  • Embodiment 60 The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 70%.
  • Embodiment 61 The edible formulation of any one of the preceding Embodiments, wherein the a value of the mucosal adhesion of the edible formulation is determined by a standard maximum detachment force determination.
  • Embodiment 62 The edible formulation of any one of the preceding Embodiments, wherein a or the mucosal adhesion of the edible formulation is determined by a standard work of detachment determination.
  • Embodiment 66 The formulation of Embodiment 73, wherein the bioadhesive formulation contains a bioadhesive concentration of polysaccharide.
  • Embodiment 68 The formulation of any one of the preceding Embodiments, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 2,000,000; 35,000 to 2,000,000; 50,000 to 2,000,000; 75,000 to 2,000,000; 100,000 to 2,000,000; 100,000 to 1,500,000; 100,000 to 1,000,000; 150,000 to 2,000,000; 200,000 to 2,000,000; 200,000 to 1,500,000; 200,000 to 1,200,000; 200,000 to 1,000,000; 300,000 to 2,000,000; 300,000 to 1,500,000; 300,000 to 1,200,000; 300,000 to 800,000; 150,000 to 400,000; 100,000 to 800,000; 100,000 to 650,000; 100,000 to 500,000; or 100,000 to 400,000.
  • Embodiment 69 The formulation of any one of the preceding Embodiments, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 2,000,000.
  • Embodiment 70 The formulation of Embodiment 69, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 35,000 to 1,200,000.
  • Embodiment 72 The formulation of Embodiment 69, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 400,000.
  • Embodiment 73 The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is within a range of 50 to 10,000 monosaccharide building blocks.
  • Embodiment 74 The formulation of Embodiment 73, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is within a range of 50 to 1,500 monosaccharide building blocks.
  • Embodiment 75 The formulation of Embodiment 73, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at least 120 monosaccharide building blocks.
  • Embodiment 76 The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at least 400 monosaccharide building blocks.
  • Embodiment 77 The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at most 700 monosaccharide building blocks.
  • Embodiment 79 The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain a methoxy moiety.
  • Embodiment 80 The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain a pyruvate moiety.
  • Embodiment 82 The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a homopolysaccharide.
  • Embodiment 83 The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a heteropolysaccharide.
  • Embodiment 85 The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a branched polysaccharide.
  • Embodiment 86 The formulation of any one of the preceding Embodiments, wherein the polysaccharide is an anionic polysaccharide.
  • Embodiment 89 The formulation of any one of the preceding Embodiments, wherein the monosaccharide building blocks are, or include, unsubstituted monosaccharides.
  • Embodiment 90 The formulation of Embodiment 89, wherein the unsubstituted monosaccharides include hexose sugars.
  • Embodiment 92 The formulation of Embodiment 89, wherein the unsubstituted monosaccharides include heptose sugars.
  • Embodiment 93 The formulation of any one of the preceding Embodiments, wherein the monosaccharide building blocks are, or include, substituted monosaccharides.
  • Embodiment 95 The formulation of Embodiment 93, wherein the substituted monosaccharides contain an acetyl moiety.
  • Embodiment 97 The formulation of Embodiment 93, wherein the substituted monosaccharides are, or include, a uronic acid.
  • Embodiment 98 The formulation of any one of the preceding Embodiments, wherein the unsubstituted monosaccharides include glucose.
  • Embodiment 103 The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes galactose.
  • Embodiment 104 The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes mannose.
  • Embodiment 107 The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes galacturonic acid.
  • Embodiment 111 The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannuronate and glucuronate.
  • Embodiment 116 The formulation of any one of the preceding Embodiments, wherein the polysaccharide has a ⁇ -D-Glucose backbone having mannose and glucuronic acid side chains.
  • Embodiment 127 The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes Karaya gum.
  • Embodiment 128 The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes curdlan.
  • Embodiment 131 The formulation of any one of the preceding Embodiments, wherein the at least one polysaccharide includes a sodium carboxymethyl cellulose.
  • Embodiment 134 The formulation of Embodiment 133, wherein the alkali alginate has an average molecular weight above 50,000.
  • Embodiment 137 The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight of at most 300,000.
  • Embodiment 138 The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight of at most 125,000.
  • Embodiment 144 The formulation of any one of the preceding Embodiments, wherein the alkali alginate includes sodium alginate.
  • Embodiment 148 An edible formulation comprising:
  • Embodiment 150 The edible formulation of any one of Embodiments 18 to 30 and 147 to 149, wherein a weight content of the first sweetener and a or the second sweetener, within the edible formulation is at least 8%.
  • Embodiment 158 The edible formulation of Embodiment 156 or Embodiment 157, the at least one edible filler including a soluble fiber.
  • Embodiment 159 The edible formulation of Embodiment 157 or 158, the at least one edible filler including a polysaccharide filler.
  • standard reduced sugar edible formulation refers to any one of the Type II reduced sugar products as formulated according to any pair of Examples 73-73 A, 74- 74A, and 75-75A.
  • a first sweetener refers to at least one sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol.

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  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
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Abstract

Formulations d'édulcorant et formulations alimentaires contenant de telles formulations d'édulcorant, les formulations d'édulcorant comprenant : (a) des particules d'édulcorant contenant un premier édulcorant ; et (b) des particules de sucre cristallin ; un polysaccharide étant disposé à l'intérieur des particules d'édulcorant ; et un premier rapport de poids du polysaccharide au premier édulcorant étant dans une plage de 1:100 à 95:5.
EP22878057.3A 2021-10-06 2022-10-06 Formulations de concentré d'édulcorant Pending EP4391828A4 (fr)

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PCT/IB2022/059574 WO2023057960A1 (fr) 2021-10-06 2022-10-06 Formulations de concentré d'édulcorant

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US20160242439A1 (en) * 2014-04-04 2016-08-25 Douxmatok Ltd Method for producing sweetener compositions and sweetener compositions
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