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WO2009023997A1 - Sucre aromatisant - Google Patents

Sucre aromatisant Download PDF

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Publication number
WO2009023997A1
WO2009023997A1 PCT/CN2007/003563 CN2007003563W WO2009023997A1 WO 2009023997 A1 WO2009023997 A1 WO 2009023997A1 CN 2007003563 W CN2007003563 W CN 2007003563W WO 2009023997 A1 WO2009023997 A1 WO 2009023997A1
Authority
WO
WIPO (PCT)
Prior art keywords
sucrose
sugar
glucose
fructose
oligofructose
Prior art date
Application number
PCT/CN2007/003563
Other languages
English (en)
Chinese (zh)
Inventor
Zhiqiang Feng
Original Assignee
Zhiqiang Feng
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 Zhiqiang Feng filed Critical Zhiqiang Feng
Publication of WO2009023997A1 publication Critical patent/WO2009023997A1/fr

Links

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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • 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
    • A23L27/37—Halogenated sugars
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a flavoring sugar, and more particularly to a functional liquid flavored sugar containing oligofructose. Background technique
  • Coffee, milk, etc. usually need to add flavored sugar to achieve the proper sweetness and taste.
  • Most of the flavored sugar is made of white sugar and yellow sugar.
  • the main ingredients are sucrose and glucose. Absorption by the human body can directly convert into calories and increase blood sugar concentration. Excessive intake of these sugars can cause obesity and other diseases. In addition, some elderly or diabetics should not consume sucrose and glucose, so the main ingredient is sucrose. Flavored sugars with glucose also do not meet the special needs of this particular group of people. In order to solve the problem of high heat of white sugar and yellow sugar, and to meet the special needs of special people, people directly use chemically synthesized sweeteners to make so-called sugar substitutes.
  • the object of the present invention is a functional liquid flavored sugar containing oligofructose which is not only sweet in taste, but also healthier and environmentally friendly, has low calories, and can appropriately supplement the fructose prebiotic which is beneficial to the human body.
  • the flavoring sugar provided by the invention comprises the following components in the weight percentage: oligofructose 34.8% - 79.6%;
  • fructooligsacchride (F0S) is composed of sucrose and 1-3 fructose groups (3 - 1, 2 glycosidic bond combined with fructose group in sucrose)
  • the general term for carbohydrates such as sugarcane, GF2, GF3 and GF4.
  • ⁇ Fructose is an ideal water-soluble dietary fiber, and it is also super strong.
  • Functional bifidus factor which is not absorbed by the body after consumption, is used by beneficial bacteria such as bifidobacteria in the large intestine to promote its proliferation and reduce harmful bacteria.
  • the glucose, sucrose, and fructose contained may be obtained by co-extracting together with oligosaccharide when extracting oligofructose from the biological material; or may be 3 ⁇ 4 according to the above More than added separately.
  • water is the matrix of the entire blended sugar, which allows the ingredients to be better integrated into one body, making the blended sugar sweet and refreshing.
  • the oligofructose having a percentage of more than 34.8% is the main component of the formulation of the present invention, which makes the flavored sugar of the present invention a functional flavoring sugar capable of supplementing the prebiotics required by the human body, but the oligofructose itself is extremely sweet.
  • Micro, glucose, sucrose, and fructose are sweet tastes, but the three sugars are nutritive monosaccharides and disaccharides, which can directly provide calories and increase blood sugar.
  • the three kinds of The amount of sugar composition must be controlled at a lower level, resulting in a mixture of oligofructose plus the three sugars which are still not sweet.
  • the experimental data show that in the mixture of oligofructose and glucose, sucrose, and fructose, the higher the content of oligofructose, the lower the overall sweetness, when the oligofructose is 55% in this mixture.
  • the sweetness of the whole mixture was only 0.6 equivalent to sucrose, and when the oligofructose content was 953 ⁇ 4, the sweetness of the whole mixture was only 0.3 equivalent to sucrose.
  • the user must increase the amount of the blended sugar, which in turn increases the intake of oligofructose.
  • acesulfame and sucralose are both high-sweet and non-nutritive sweeteners that are not absorbed by the intestines and have lower calories. It causes an increase in blood sugar and can meet the special needs of a particular population.
  • the liquid flavored sugar provided by the present invention having the above distribution ratio has excellent compatibility between taste and chemical composition, and various components are compatible with each other, so that the taste of the flavored sugar is moist, and various The amount of the ingredient is appropriate, and the sweetness is suitable.
  • the user can supplement the appropriate amount of the oligofructose prebiotic, and ensure that the food such as milk or coffee adjusted by the flavoring has appropriate sweetness.
  • it contains less glucose and sucrose, it can not only avoid excessive intake of calories, but also does not cause blood sugar to rise. It can satisfy the elderly or diabetics who are not suitable for sucrose and glucose. There is no demand. detailed description
  • flavoring sugar provided by the present invention can be carried out by the following embodiments, but the following embodiments are not intended to limit the invention.
  • EXAMPLE 2 The flavoring sugar provided in this example comprises the following ingredients in weight percent:
  • the water content is greater than or equal to 0.1 ° /.
  • the total content of glucose, sucrose, and fructose is 1. 35%. ; acesulfame 0. 25%, sucralose 0%; The above ingredients are fully blended.
  • Test procedure In the four poses, the distribution ratio of the three examples was taken, and 30 ml of the sample solution was taken in a colorless, clean, and dry sample cup. As for the bright place, the color was observed and the impurities were suspended.
  • sucrose 6 was dissolved in 30 mM distilled water, and 30 ml of the sample and sucrose solution were respectively taken in a colorless, clean and dry sample cup, and the bright spot was observed, and the color was determined. After no external suspension of impurities, take an appropriate amount of the sample into the mouth and taste.
  • the sweetness test results are as follows:
  • the ingredients have a very good compatibility with taste and chemistry, and are dissolved in one body, so that the taste is smooth, and the amount of each ingredient is appropriate, and the sweetness is Suitable for use, it can make the user supplement the appropriate amount of oligosaccharide prebiotics, and ensure that the food such as milk or coffee with the flavored sugar has proper taste and sweetness, and its nutrition It has few sugar components and can meet the special requirements of special people for flavored sugar.
  • the liquid flavoring sugar provided by the present invention may further comprise the following components in weight percent: water: 20.003 ⁇ 4; oligofructose 79, 603 ⁇ 4; total glucose, sucrose, fructose The content is 0.30%, and the content of each sugar is equal to 0.01%; acesulfame 0.10%; sucralose 0%.
  • the following ingredients may also be included in the weight percentage: 25.003 ⁇ 4; oligofructose 40.00%; glucose, sucrose, fructose total amount is 34.8%, and each sugar is more than 0.01%; acesulfame 0.10%; Sucralose 0.10%.
  • the following ingredients may also be included in the weight percentage: 30.00%; oligofructose 34.8%; glucose, sucrose, fructose total content 34.8%, each sugar content is greater than 0.01%; acesulfame 0.3%, sucralose 0.13 ⁇ 4.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention porte sur un liquide de sucre aromatisant fonctionnel contenant un fructo-oligosaccharide, comprenant les ingrédients suivants sur la base des pourcentages en poids : fructo-oligosaccharide 34,8 % à 79,6 %; glucose ≥ 0,01 %; sucrose ≥ 0,01 %; fructose ≥ 0,01 % et glucose + sucrose + fructose ≤ 34,8 %; acésulfame-K 0,1 à 0,3 %; sucralose 0 à 0,1 %; eau 20 à 30 %.
PCT/CN2007/003563 2007-08-23 2007-12-12 Sucre aromatisant WO2009023997A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200710029851.9 2007-08-23
CN2007100298519A CN101112227B (zh) 2007-08-23 2007-08-23 一种调味糖

Publications (1)

Publication Number Publication Date
WO2009023997A1 true WO2009023997A1 (fr) 2009-02-26

Family

ID=39020874

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2007/003563 WO2009023997A1 (fr) 2007-08-23 2007-12-12 Sucre aromatisant

Country Status (2)

Country Link
CN (1) CN101112227B (fr)
WO (1) WO2009023997A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018234802A1 (fr) * 2017-06-20 2018-12-27 Sugarfayre Limited Composition à teneur réduite en sucre

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599465A (zh) * 2012-03-09 2012-07-25 张维 一种低热量低成本糖浆及其制备方法
CN111657477B (zh) * 2020-07-13 2023-10-20 广西工业职业技术学院 一种基于蔗糖的甜味调味品的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1160769A (zh) * 1996-06-21 1997-10-01 叶斯信 低聚果糖的制备方法
CN1241118A (zh) * 1996-12-20 2000-01-12 鹿特诺瓦营养品和食品有限公司 增加高强度甜味剂混合物加甜能力及改善其味道的方法
CN1254522A (zh) * 1999-12-09 2000-05-31 北京恒毅利科贸有限责任公司 颗粒状的餐桌调味强化食品的制备方法及其产品
CN1562049A (zh) * 2004-04-02 2005-01-12 聂四平 低聚果糖在制备治疗及预防阴道炎药中的应用

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3095643B2 (ja) 1994-11-17 2000-10-10 明治製菓株式会社 高濃度糖混合液からの高純度オリゴ糖類の製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1160769A (zh) * 1996-06-21 1997-10-01 叶斯信 低聚果糖的制备方法
CN1241118A (zh) * 1996-12-20 2000-01-12 鹿特诺瓦营养品和食品有限公司 增加高强度甜味剂混合物加甜能力及改善其味道的方法
CN1254522A (zh) * 1999-12-09 2000-05-31 北京恒毅利科贸有限责任公司 颗粒状的餐桌调味强化食品的制备方法及其产品
CN1562049A (zh) * 2004-04-02 2005-01-12 聂四平 低聚果糖在制备治疗及预防阴道炎药中的应用

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018234802A1 (fr) * 2017-06-20 2018-12-27 Sugarfayre Limited Composition à teneur réduite en sucre
US11896027B2 (en) 2017-06-20 2024-02-13 Sugarfayre Limited Reduced sugar composition
EP4356748A3 (fr) * 2017-06-20 2024-06-19 Sugarfayre Limited Composition de sucre réduit

Also Published As

Publication number Publication date
CN101112227A (zh) 2008-01-30
CN101112227B (zh) 2011-01-12

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