Mixture comprising D-psicose and taste modifying compound
阅读说明：本技术 包含d-阿洛酮糖和味道修饰化合物的混合物 (Mixture comprising D-psicose and taste modifying compound ) 是由 黛博拉·肯尼森 梅拉妮·克罗切 托马斯·里斯 格哈德·克拉默尔 雅各布·彼得·莱 卡塔琳娜 于 2020-02-20 设计创作，主要内容包括：本发明主要涉及一种混合物,其包含以下物质或由以下物质组成：a)D-阿洛酮糖和b)选自由橙皮素、二氢查尔酮橙皮素、根皮素、糖基化甜茶苷、balansines、叶甜素、圣草酚、高圣草酚、罗汉松树脂酚及其混合物组成的组的味道修饰化合物。本发明的另一方面涉及一种包含根据本发明的混合物的食品或饮料产品。(The invention relates primarily to a mixture comprising or consisting of: a) d-psicose and b) a taste modifying compound selected from the group consisting of hesperetin, dihydrochalcone hesperetin, phloretin, glycosylated rubusoside, balanasines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. Another aspect of the invention relates to a food or beverage product comprising a mixture according to the invention.)
1. A mixture comprising or consisting of:
a) d-psicose
And
b) a taste modifying compound selected from the group consisting of hesperetin, dihydrochalcone hesperetin, phloretin, alpha-glycosylated rubusoside, balanasines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof, preferably hesperetin, dihydrochalcone hesperetin, alpha-glycosylated rubusoside, phloretin, and mixtures thereof.
2. The mixture of claim 1, wherein the mixture comprises:
b1) a taste modifying compound selected from the group consisting of hesperetin, homoeriodictyol, eriodictyol, phloretin, matairesinol and mixtures thereof, preferably hesperetin, phloretin and mixtures thereof
And
b2) a taste modifying compound selected from the group consisting of dihydrochalcone hesperetin, alpha-glycosylated rubusoside, balanasines, phyllodulcin and mixtures thereof, preferably dihydrochalcone hesperetin, alpha-glycosylated rubusoside, phyllodulcin and mixtures thereof.
3. The mixture according to claim 1 or 2, wherein the weight ratio of D-psicose to the total mass of all compounds of group b) is in the range of 100,000:1 to 10:1, preferably in the range of 50,000:1 to 50:1, more preferably in the range of 50,000:1 to 100: 1.
4. The mixture according to claim 2 or 3, wherein the weight ratio of the total mass of all compounds of group b1) to the total mass of all compounds of group b2) is in the range of 100:1 to 1:100, preferably in the range of 10:1 to 1:10, more preferably in the range of 5:1 to 1: 5.
5. A mixture according to any one of the preceding claims, further comprising one or more substances selected from the group consisting of flavouring and/or aromatic substances.
6. A mixture according to any one of the preceding claims, further comprising one or more carbohydrates selected from the group consisting of sucrose, D-fructose, D-glucose, lactose, isomaltulose, lactulose, D-tagatose and mixtures thereof.
7. The mixture according to any one of the preceding claims, wherein the total amount of D-psicose ranges from 0.1% to 95.0% by weight, based on the total weight of the mixture.
8. A food or beverage product comprising the mixture of any one of the preceding claims.
9. The food or beverage product of claim 8, wherein the amount of all compounds of groups a) and b) contributes less than 2.0% sucrose equivalents, preferably less than 1.5% sucrose equivalents, to the food or beverage product.
10. The food or beverage product of claim 8 or 9, wherein the sum of all compounds of groups a) and b) is below its sweetness threshold.
11. The food or beverage product according to any one of claims 8 to 10, wherein the amount of D-psicose is in the range of 0.01 to 3.0wt. -%, preferably in the range of 0.25 to 2.7wt. -%, more preferably in the range of 1.0 to 2.0wt. -%, based on the total weight of the food or beverage product.
12. The food or beverage product according to any one of claims 8 to 11, wherein the amount of D-psicose and b) all compounds of group b) is in the range of 0.01 to 3.0wt. -%, preferably in the range of 0.25 to 2.7wt. -%, more preferably in the range of 1.0 to 2.0wt. -%, based on the total weight of the food or beverage product.
13. The food or beverage product of any one of claims 8 to 12, further comprising an artificial sweetener and/or a natural high-potency sweetener, preferably selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, sodium or calcium salts of saccharin, neohesperidin dihydrochalcone, sodium cyclamate, neotame, edmuntin and its salts, steviol glycosides, rebaudioside a, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, rebaudioside X, dulcoside a, rubusoside, rubus leaf extract, stevioside, glycosylated steviol glycosides, mogroside V, isomogroside V, aspartame or other salts, Mogroside IV, Momordica grosvenori fruit extract, Momordica grosvenori Swingle, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, sarsasaponin, phlorizin, trilobatin, piceidin, ruscoside, oushui caritin, polybaoside A, pterocaryoside B, sapindoside, phlomisoside I, brazilin I, abrin triterpene A, cyclocarioside I, and combinations thereof.
14. The food or beverage product of any one of claims 8-13, wherein the sum of all carbohydrates other than D-psicose and all artificial and natural sweeteners produces a sweetness intensity of at least 2% sucrose equivalent, preferably at least 3% sucrose equivalent, more preferably at least 5% sucrose equivalent, more preferably at least 7% sucrose equivalent.
15. A method for imparting a sweet taste impression and/or enhancing a sweet taste impression to one, two or more sweet-tasting substances and/or for producing an oral consumable formulation, the method comprising the steps of:
a) providing a mixture according to any one of claims 1 to 7;
b) providing an oral consumable formulation comprising one, two or more sweet tasting substances; and
c) contacting or mixing the ingredients provided in steps a) and b).
Technical Field
The invention relates primarily to a mixture comprising or consisting of: a) d-psicose and b) a taste modifying compound selected from the group consisting of hesperetin, dihydrochalcone hesperetin, phloretin, glycosylated rubusoside, balanasines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. Another aspect of the invention relates to a food or beverage product comprising a mixture according to the invention.
Further aspects of the invention and preferred embodiments thereof will appear from the following description and the appended claims.
Background
There is also a particular aggravating factor that many of the above carbohydrates also have an adverse effect on dental health, as they are broken down by certain types of bacteria in the oral cavity into, for example, lactic acid, and can attack the enamel (caries) of deciduous or permanent teeth.
Thus, it has long been an object to reduce the content of high calorie sugars in food or beverage products to an absolutely necessary or lower level. One suitable method is to use a sweetener: sweeteners are chemically homogeneous substances which have no or only a low caloric value of their own, while providing an intense sensation of sweetness; generally, these substances are non-cariogenic (for example, a review can be found in Journal of the American digital Association 2004, 104(2), pages 255-275).
Although so-called bulk sweeteners such as sorbitol, mannitol or other sugar alcohols are good sweeteners to some extent and may also replace other food properties of high-calorie sugars to some extent, these sweeteners cause digestion problems due to variations in osmotic pressure when ingested by a proportion of people too frequently.
High intensity sweeteners are indeed very suitable for introducing sweetness into food products due to their low applied concentration, lack of nutrition, however, often show problems in taste due to different time intensity characteristics (i.e. sweetness characteristics), bitter and/or astringent aftertastes (e.g. acesulfame-K, saccharin or its salts, steviol glycosides, stevioside) and/or pronounced additional flavour sensations like "licorice taste" (e.g. ammonium glycyrrhizates) compared to high calorie sugars, in particular compared to sucrose (e.g. sucralose, steviol glycosides, cyclamate). Some sweeteners are not particularly heat stable (e.g. thaumatin, brazzein, monellin), unstable in every application (e.g. aspartame) and some have a very long lasting sweet taste effect (intense sweet aftertaste, e.g. saccharin, sucralose, rebaudioside).
Without the use of non-nutritive sweeteners, one possibility is to reduce the high-calorie sugar content of the food or beverage product and to add substances which are sensorially weakly or undetectable and which indirectly or directly enhance the sweet taste, as described in WO 2005/041684. However, the substance described in WO 2005/041684 is definitely of non-natural origin and is therefore more difficult to evaluate from a toxicological point of view than a substance of natural origin, in particular if it is present in food or hobby food, or is derived from raw materials used for the production of food or beverage products. EP 1291342 describes such substances of natural origin (pyridine betaines); however, these substances do not selectively affect sweetness, but affect other tastes, such as umami or salty. Furthermore, the disclosed substances can only be purified with great effort.
A different approach to reduce the content of high-calorie sugars in food or beverages is to replace the high-calorie sugars with psicose (synonym for pseudofructose). Psicose contains little calories, and produces less than about 5% of the calories of an equivalent amount of sucrose, but exhibits a sweetness intensity of sucrose of about 70%. However, although allulose is a natural sugar and its taste and sweetness characteristics are very close to those of sucrose, there are differences. Allulose sweetness begins more slowly than sucrose begins. In addition, psicose may impart an (generally undesirable) off-taste to the food or beverage product, typically a bitter, crunchy, pungent, astringent or undesirable aftertaste. Furthermore, in certain high concentration applications, there are limitations to using only psicose as a substitute for high calorie sugars due to cost and digestion tolerance.
JP 2014/176323 a describes a juice-containing beverage containing juice from citrus fruits, in which the time of the peak of organic function of the sweet component is adjusted by adding the rare sugar D-psicose.
US 2014/0170083 a1 describes the use of naturally occurring triterpenes and triterpenoid glycosides from the sinomenia cathayensis to generate a sweet taste impression in an oral consumable formulation or to enhance the sweet taste impression of an oral consumable formulation comprising at least one other naturally occurring sweet-tasting substance.
WO 2017/036518 a1 describes a food product comprising: a) fruit juice, pulp, and husk; or at least one other component of a citrus fruit, b) at least one 4-hydroxyflavanone, and, if applicable, c) other flavorings or flavoring preparations, provided that component (b) is present in an amount sufficient to improve the sour and/or bitter taste of component (a).
WO 2018/001703 a1 describes a method of enhancing the sweet taste of a sweetener in a beverage or foodstuff comprising adding dihydrochalcone hesperetin to the product in an amount of 2ppm to 50ppm (w/w) of the total weight of the product.
Disclosure of Invention
It is a primary object of the present invention to provide a mixture useful in food or beverage products having reduced amounts of high calorie sugars to improve sweetness impression and mouthfeel and to reduce the sweetness aftertaste characteristics and bitter aftertaste of the food or beverage product, while exhibiting the same or similar sweetness as products containing high amounts of high calorie sugars.
The main object of the present invention is achieved by a mixture comprising or consisting of:
a) d-psicose
And
b) at least one taste modifying compound selected from the group consisting of hesperetin, dihydrochalcone hesperetin, phloretin, alpha-glycosylated rubusoside, balanasines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof.
Hesperetin comprising its enantiomers and salts and mixtures thereof, used in the mixture according to the invention, is known to the person skilled in the art and is described, for example, in european patent EP 1909599B 1.
The dihydrochalcone hesperetin used in the mixture according to the invention, including salts and mixtures thereof, is known to the person skilled in the art and is described, for example, in patent application WO 2017/186299.
Phloretin including salts and mixtures thereof for use in the mixtures according to the invention is known to the person skilled in the art and is described, for example, in european patent EP 1998636B 1.
Eriodictyol, homoeriodictyol, containing their enantiomers and salts and mixtures thereof, used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in european patent EP 1258200B 1.
Matairesinol comprising its enantiomers and salts and mixtures thereof for use in the mixtures according to the invention is known to the person skilled in the art and is described, for example, in patent application WO 2012/146584.
The phyllodulcin containing its enantiomers and salts and mixtures thereof used in the mixture according to the invention is known to the person skilled in the art and is described, for example, in european patent EP 2298084B 1.
The alpha-glycosylated rubusoside used in the mixture according to the invention is known to the person skilled in the art and is described, for example, in patent application WO 2015/189346 (A1).
Balansines used in the mixtures according to the invention are compounds of the formula (I) or physiologically acceptable salts of compounds of the formula (I)
Wherein the dotted line represents a single bond or a double bondA bond, and R1、R2、R3And R4Each independently of the other, represents hydrogen or a sugar residue, preferably a monosaccharide residue or an oligosaccharide residue, characterized in that the counter cation of the physiologically acceptable salt of the compound of formula (I) is preferably selected from the group consisting of the mono-positive cations of the first main and sub-group, ammonium ions, trialkylammonium ions, the divalent cations of the second sub-group, the trivalent cations of the third main and sub-group, and is preferably selected from the group consisting of Na+、K+、NH4 +、Ca2+、Mg2+、Al3+And Zn2+Group (d) of (a). Balansines to be used according to the invention are described, for example, in patent application WO 2012/164062 (A1). Preferred balanases as described on page 5, line 7 to page 12, line 4 of WO 2012/164062(a1) are also preferred balanases according to the invention.
According to the present invention, the following two stereoisomers (hereinafter referred to as balanasines a and balanasines B) are the most particularly preferred balanasines.
It has surprisingly been found that a mixture of D-psicose with the taste modifying compounds specified above can be used as a substitute for a portion of other amounts of high calorie sugars in food or beverage products to reduce the caloric value of such products. At the same time, the resulting food or beverage product exhibits improved sweetness impression and mouthfeel and reduced sweetness aftertaste characteristics, as well as reduced off-flavors.
Mixtures according to the invention are preferred, wherein the mixture comprises:
b1) a taste modifying compound selected from the group consisting of hesperetin, homoeriodictyol, eriodictyol, phloretin, matairesinol and mixtures thereof
And
b2) a taste modifying compound selected from the group consisting of dihydrochalcone hesperetin, alpha-glycosylated rubusoside, balanasines, phyllodulcin, and mixtures thereof.
It was surprisingly found that a mixture of D-psicose with taste modifying compounds from groups b1 and b2 leads to a further improved sweet taste impression and mouthfeel, as well as reduced sweet aftertaste properties and reduced off-taste or the resulting food or beverage product.
The mixtures according to the invention are preferred, wherein the weight ratio of D-psicose to the total mass of all compounds of group b) ranges from 100,000:1 to 10:1, preferably from 50,000:1 to 50:1, more preferably from 50,000:1 to 100: 1.
Mixtures according to the invention are preferred, wherein the weight ratio of the total mass of all compounds of group b1) to the total mass of all compounds of group b2) is in the range from 100:1 to 1:100, preferably from 10:1 to 1:10, more preferably from 51 to 1: 5.
The mixture according to the invention is preferred, which further comprises one or more substances selected from the group consisting of flavouring and/or aromatic (scented) substances.
The mixtures according to the invention preferably comprise at least one, two, three, four, five, six, seven, eight or more flavouring and/or aromatic substances.
In the context of the present invention, the flavouring and/or aromatic substance(s) to be used are preferably selected from the group consisting of:
aliphatic flavouring substances, in particular saturated aliphatic alcohols, such as ethanol, isopropanol, butanol, isoamyl alcohol, hexanol, 2-heptanol, octanol (1/2/3), decanol; unsaturated fatty alcohols such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; aliphatic aldehydes such as saturated aliphatic aldehydes (e.g., acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, caproaldehyde, 3-methylhexanal, caprylic aldehyde, pelargonic aldehyde); or mono-or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis-6-nonenal, trans-2-decenal, trans-2, trans-10-decadienal; aliphatic ketones such as saturated ketones (e.g., 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (e.g., 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketonols, such as diacetyl, acetylmethylmethanol, 2, 3-hexanedione; fatty acids, for example, straight chain saturated acids such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid; branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters, such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl hexanoate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl hexanoate, ethyl decanoate, isopropyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl hexanoate, 3-octyl acetate and unsaturated esters, such as methyl 2-hexenoate, allyl hexanoate, cis-3-hexenyl acetate, cis-3-hexenyl butyrate; aliphatic and dithiols (e.g. propanethiol, allylmercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethylsulfide, dimethyltrisulfide, dipropylthioether, diallyltrisulfide; other aliphatic sulfur compounds, such as 2-mercapto-3-butanol, methylthiopropanal, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutanoate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds, such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds, such as alicyclic ketones, e.g. cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters, such as methyl jasmonate, methyl thiopropionate, methyl thiodipropionate, diallyl trisulfide; methyl thiopropionate; aliphatic nitrogen compounds, such as methyl thiopropionate, methyl propionate, methyl thiopropionate, methyl propionate, methyl thiopropionate, methyl propionate, methyl thiopropionate, methyl propionate, methyl thiopropionate, methyl propionate, methyl isothiocyanate, methyl propionate, methyl isothiocyanate, methyl propionate, Methyl dihydrojasmonate; terpenes, for example terpene alcohols, such as linalool, citronellol, geraniol, nerol, α -terpineol, menthol, 8-p-menthene-1, 2-diol, cuminol, borneol, nerolidol, dehydrolinalool; terpene aldehydes such as geranial, neral, citronellal, β -sinenseal; terpene ketones, such as alpha-ionone, (D) -carvone, (L) -carvone, nootkatone, piperitone, menthone, alpha-damascenone, beta-damascenone, damascenone; terpene esters, such as linalyl acetate, geranyl acetate, citronellyl acetate, carvacrol acetate, cumyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeranol, p-menth-1-en-8-thiol, mercapto-p-menth-3-one; terpene hydrocarbons such as D-limonene, L-limonene, α -pinene, β -pinene, ocimene, α -terpinene, γ -terpinene, β -bisabolene, valencene; terpene oxides such as 1, 8-cineole, rose oxide, mentholactone, menthofuran; aromatic compounds, for example, aromatic alcohols such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids such as 2-phenylacetic acid, cinnamic acid; aromatic esters such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols such as phenol, o-cresol, p-cresol, 2, 3-dimethylphenyl, 2-ethylphenol, 2,3, 5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers, such as vanillin, ethyl vanillin, anethol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds, such as heterocyclic lactones, for example γ -butyrolactone, γ -nonalactone, γ -decalactone, δ -decalactone, jasmone, δ -dodecalactone, pelargonide; heterocyclic furans, such as furfuryl alcohol, furfural, 2-acetylfuran, theaspirane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl-3-furanthiol, 2-methyl-3-tetrahydrofurylthiol, difurfurylthiol, difurfuryldisulfide; heterocyclic pyrans, such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles, such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles, such as 2-methylpyrazine, 2, 3-dimethylpyrazine, 2-methyl-3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine, 2-methoxy-3-ethylpyrazine, 2-methoxy-3-isobutylpyrazine, 2-ethyl-3-methylthiopyrazine; heterocyclic thiazoles, such as thiazole, 2-methylthiazole, 4-methyl-5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,
flavouring raw materials and flavouring preparations, for example, essential oils, extracts, absolute oils, extracts or tinctures from: citrus (e.g., lemon, lime, mandarin, bergamot, grapefruit, bitter orange, pericarp, or essential oil); herbal medicines (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaf, clove bud, caraway, cinnamon leaf, cinnamon bark, cinnamon, cardamom, ginger, galangal, turmeric powder, coriander leaf, fenugreek, juniper berry, wormwood, bay leaf, eucalyptus, white pepper, green pepper, white pepper, carrot seed, celery seed, levisticum leaf, lavender, onion, leek, garlic, mustard, horseradish, capsicum, paprika, sea sedge, valerian oil, fir, spearmint, peppermint, wintergreen, brussel leaf, black currant bud, fennel, star anise, lotus fog, long pepper, indian wormwood, sweet flag root, mimosa, ylang, caraway, jasmine, southern jasmine, caraway, ylang, caraway, etc, Clary sage, okra, japanese hop, chamomile, lavender, rose, geranium, citronella, palmarosa oil, litsea cubeba, lemongrass, marigold, neroli, orange leaves, mate, kannke oil, coffee, cola nuts, cocoa, green tea, black tea, white tea, gentian, tolu oil, benzoin resin, peru balsam, acerola, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiawood, oak, masssol stick, vanilla pods, fenugreek, and concentrated parts thereof,
concentrated fruit juices, such as orange, lemon, strawberry, cherry, or passion fruit concentrates, from aqueous and recovered sources of raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), red berries (raspberry, strawberry, blueberry, blackberry, currant, … …), yellow fruits (peach, apricot, nectarine, banana, … …), tropical fruits (mango, passion fruit, pineapple, lychee, … …), vegetables (e.g., cucumber, tomato) and spices (e.g., ginger),
acetophenone, allyl hexanoate, alpha-ionone, beta-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, beta-ionone, butyl butyrate, butyl hexanoate, butenyl phthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, methyl anthranilate, dodecalactone, ethoxyethyl acetate, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methylbutyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, benzyl acetate, citronellol, ethyl butyrate, benzyl acetate, 4- (p-hydroxyphenyl) -2-butanone, gamma-decalactone, geraniol, geranyl acetate, citral, dihydrojasmonic acid substrates (e.g., methyl ethyl ketone, ethyl propyl methyl ketone, ethyl methyl ethyl ketone, ethyl propyl methyl ethyl ketone, methyl ketone, ethyl ketone, methyl ketone, ethyl ketone, methyl ketone, and methyl ketone, ethyl ketone, methyl ketone, ethyl ketone, methyl ketone, ethyl ketone, methyl ketone) Piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenoic acetate, cis-3-hexenoic hexanoate, trans-2-hexenoic hexanoate, cis-3-hexenoic formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, cis-3-hexyl p-hydroxybenzylacetone, isoamyl isovalerate, isobutyl butyrate, isobutyraldehyde, isoeugenol, Isopropyl methylthiazole, lauric acid, levulinic acid, linalool oxide, linalyl acetate, menthol, menthofuran, methyl anthranilate, methyl butanol, methyl butyric acid, 2-methylbutyl acetate, methyl caproate, methyl cinnamate, 5-methylfurfural, 3,2, 2-methylcyclopentenone, 6,5, 2-methylheptanoneMethyl dihydrojasmonate, methyl jasmonate, 2-methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3, 1-methylthiohexanol, 3-methylthiohexyl acetate, nerol acetate, trans, 2, 4-nonadienal, 2, 4-nonadienol, 2, 6-nonadienol, 2, 4-nonadienol, nootkatone, delta-octalactone, gamma-octalactone, 2-octanol, 3-octanol, 1, 3-octenol, 1-octyl acetate, 3-octyl acetate, palmitic acid, para-aldehyde, phellandrene, acetyl acetone, phenethyl acetate, phenyl ethanol, phenethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, Thiazothiazole, terpinene, terpineol, terpinolene, 8, 3-thiommenthone, 4, 2-methylthiopentanone, thymol, δ -undecalactone, γ -undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin isobutyrate (═ 3-ethoxy-4-isobutyryloxybenzaldehyde), 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone and derivatives thereof (soy sauce ketone (═ 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone), furanone (═ 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone are preferred here) ) Maltol and maltol derivatives (here preferably ethyl maltol), coumarin and coumarin derivatives, gamma-lactones (here preferably gamma-undecalactone, gamma-nonalactone, gamma-decalactone), delta-lactones (here preferably 4-methyl delta decalactone, dihydropentylpyran, delta decalactone, tuberose seed lactone), methyl sorbate, dibenzanin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4, 5-dimethyl-2 (5H) -furanone, isoamyl acetate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, 3-methyl-ethyl butyrate, coumarin derivatives, gamma-lactones (here preferably gamma-undecalactone, gamma-nonalactone, gamma-decalactone, gamma-valerolactone, delta-lactone, tuberose seed lactone), methyl sorbate, isovalerolactone, isovalerone, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, 3-methyl-ethyl butyrate, 3-methyl-butyl butyrate, coumarin derivatives, and derivatives, Ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycinate, ethyl 2-trans-4-cis-decadienoate, 4- (p-hydroxyphenyl) -2-butanone, 1-dimethoxy-2, 2, 5-trimethyl-4-hexane, 2, 6-dimethyl-5-hepten-1-al and phenylacetaldehyde, 2-methyl-3- (methylthio) furan, 2-methyl-3-furanthiol, bis (2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropanal, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, ethyl octanoate, ethyl 3-methyl-3-phenylglycinate, 2-trans-4-decene-1-al and phenylacetaldehyde,2, 5-dimethyl-3-furanthiol, 2,4, 5-trimethylthiazole, 2-acetylthiazole, 2, 4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethylpyrazine, 2-ethyl-3, 5-dimethylpyrazine, 2-ethyl-3, 6-dimethylpyrazine, 2, 3-diethyl-5-methylpyrazine, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 2-acetylpyrazine, 2-pentylpyridine, (E, E) -2, 4-decadienal, (E, E) -2, 4-nonadienal, 2-acetylpyrazine, 2-pentylpyridine, and mixtures thereof, (E) -2-octenal, (E) -2-nonenal, 2-undecenal, 12-methyltridenal, 1-penten-3-one, 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, guaiacol, 3-hydroxy-4, 5-dimethyl-2 (5H) -furanone, 3-hydroxy-4-methyl-5-ethyl-2 (5H) -furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol, and (not explicitly specified here) stereoisomers, enantiomers, positional isomers, diastereomers, cis/trans isomers, or epimers of these substances.
In a preferred embodiment, the total amount of the mixture according to the invention, preferably the total amount of one, two, three, four, five or more seasonings from the above-defined group, based on the total mass of the mixture, is in the range of 0.01 to 5wt. -%, preferably 0.01 to 1wt. -%, further preferably 0.01 to 0.5wt. -%.
The mixture according to the invention can be used in a food or beverage product to replace a part of the high calorie sugar content of the food or beverage product. In this case, the mixture according to the invention is added to a food or beverage product with a reduced content of high caloric sugars. It is also possible to add more high calorie sugars directly to the mixture. The resulting mixture (containing more high calorie sugar) can then be used in food or beverage products that then do not contain high calorie sugar or contain only a reduced amount of high calorie sugar.
It is preferred that the mixture according to the invention further comprises one or more carbohydrates selected from the group consisting of sucrose, fructose, glucose, lactose, isomaltulose, lactulose, D-tagatose and mixtures thereof.
The mixtures according to the invention are preferred, wherein the total amount of D-psicose ranges from 0.1 to 95.0% by weight, based on the total weight of the mixture.
The mixture according to the invention may comprise one or more carriers, wherein the carrier may be a solid or a liquid (at 25 ℃ and 1013 mbar). As carrier, it is possible to use a single substance or a mixture of substances.
In one embodiment, the mixture according to the invention is present in liquid form, for example as a syrup.
In one embodiment, the mixture according to the invention is preferably spray-dried and the mixture comprises a solid carrier.
Advantageous solid carriers in these preferred (preferably spray-dried) mixtures according to the invention are silicon dioxide (silicic acid, silica gel), carbohydrates and/or carbohydrate polymers (polysaccharides), cyclodextrins, flours such as rice flour (according to WO 2018/219465), starches, degraded starches (hydrolyzed starches), chemically or physically modified starches, modified celluloses, gum arabic, ghatti gum, scutellaria gum, carrageenan, guar flour, locust bean gum, alginates, pectin, inulin or xanthan gum. Preferred hydrolyzed starch products are maltodextrins and dextrins.
Preferred solid carriers are silica, flour, gum arabic and maltodextrin, with maltodextrin having a DE value in the range of 5 to 20 being preferred. It is not important which plant originally provided the starch to produce the starch hydrolysate. The degree of starch breakdown is generally expressed in terms of the characteristic value "dextrose equivalent" (DE), which can vary between the limit value of 0 for long-chain glucose polymers and the limit value of 100 for pure glucose. Corn-based starches are suitable and readily available, as are starches from tapioca, rice, wheat or potato. The support can also be used simultaneously as an antiblocking agent, as in the case of silicon dioxide.
The preferred or particularly preferred carriers are also preferred due to the complete or substantially no taste. In this way, the preferred preliminary products according to the invention can be used in many different product types and formulations, since they do not or substantially do not influence the existing sensory properties, in particular the aroma and taste properties, in addition to the unpleasant taste impression to be masked.
Preferred liquid carriers are water, ethanol, isopropanol, glycerol, 1, 2-propanediol, 1, 3-propanol, diacetin, triacetin and mixtures thereof. Other suitable carriers are triglycerides, preferably liquid triglycerides, such as vegetable oils. Triglycerides with identical or different C6 to C10 fatty acid groups (MCT, medium chain triglycerides) are preferred, as these triglycerides are also substantially tasteless.
Another aspect of the invention relates to a food or beverage product comprising a mixture according to the invention.
Food or beverage products in the present context are for example bakery products (e.g. bread, biscuits, cakes, other bakery products), confectionery (e.g. chocolate, chocolate bar products, other bar products, pectin, soft and hard toffee, chewing gum), alcoholic or non-alcoholic beverages (e.g. coffee, tea, wine, alcoholic beverages, beer-containing beverages, liqueurs, spirits, brandy, fruit-containing lemonade, isotonic drinks, refreshing drinks, nectar, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g. instant cocoa drinks, instant coffee beverages), meat products (e.g. ham, processed sausage or raw sausage products, flavoured or pickled fresh or pickled), egg or egg products (egg powder, egg white, egg yolk), cereal products (e.g. cereals, breakfast cereals, cereal bars, egg products (e.g. soy sauce), egg or egg products (egg products), egg products (egg whites, egg yolks), cereal products (e.g. cereal products, cereal bars, fruit whites, and fruit whites, and fruit whites, and/portions of a portion (e/portions, and/portions of a portion (e, Precooked rice products), dairy products (e.g., milk drinks, milkshakes, yogurts, kefir, fresh cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, partially or fully hydrolyzed milk protein-containing products), products of soy protein or other soy components (e.g., soy milk and products prepared therefrom, products containing soy lecithin, fermented products such as tofu or fermented beans or the like or products prepared therefrom, soy sauce), fruit products (e.g., jelly, ice-cream, jam, fruit filling), vegetable products (e.g., tomato ketchup, sauce, dried vegetables, frozen vegetables, precooked vegetables, vinegar-pickled vegetables, pickled vegetables), snacks (e.g., baked or fried potato chips or potato dough products, bread dough products, extruded products based on corn or peanut), fat-based and oil-based products or emulsions thereof (e.g., mayonnaise, fortified mayonnaise, soy sauce-based products, soy sauce, or soy sauce, or soy sauce, or a food, Salad dressings, flavouring preparations), other ready-to-use foods and soups (e.g. dry soups, instant soups, precooked soups), spices, mixtures of flavours, in particular flavours for use e.g. in the manufacture of snacks.
In particular, in some cases, high caloric sugar is used as a base material, texturizing agent, filler and stabilizer in conventional food or beverage products, i.e. in baked products (e.g. bread, biscuits, cakes, other baked goods), confectionery (e.g. chocolate, chocolate bar products, other bar products, pectin, soft and hard toffee, chewing gum), cereal products (e.g. breakfast cereals, cereal bars, precooked rice products), fruit products (e.g. jellies, ice-ices, jams, fruit fillings), vegetable products (e.g. ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, vinegar pickles, pickled vegetables), the amount of high caloric sugar can be partially replaced by a mixture according to the invention. In preferred embodiments of these food or beverage products, other techniques to replace the high caloric sugar load can be realized in the combination of the mixture according to the invention and the techniques according to the PCT application with application number PCT/EP 2018/069323.
Food or beverage products within the meaning of the present invention may also be presented as dietary supplements in the form of capsules, tablets (uncoated and coated tablets, e.g. gastric acid resistant coatings), dragees, granules, pellets, solid mixtures, liquid phase dispersions, as emulsions, as powders, as solutions, as pastes or as other preparations which can be swallowed or chewed.
Chewing gum (as another example of a food or beverage product) typically comprises a chewing gum base, i.e. a chewing mass that becomes plastic upon chewing, other flavoring agents for unpleasant taste impressions, flavoring substances (e.g. inositol phosphates, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, other flavors and stabilizers or odor correctors for further, usually not unpleasant taste impressions.
Food or beverage products according to the present invention are preferred, wherein the amount of all compounds of groups a) and b) contributes less than 2.0% sweetness equivalent of sucrose, preferably less than 1.5% sweetness equivalent of sucrose to the food or beverage product.
Sucrose sweetness equivalent refers to the average sweetness perception of a food or beverage product containing a mixture according to the invention compared to the same food or beverage product containing a certain% level of sucrose but no mixture according to the invention. Sweetness is typically measured by comparison to a reference solution of sucrose. Sucrose is the standard against which all other sweeteners are compared. Taste panellists are usually trained to quantify sweetness on a 15cm scale, using for convenience 2% to 15% sucrose solution as a reference. Other sweeteners were then tasted in a series of dilutions to determine the concentration as sweet as the given percent sucrose reference. The phrase "wherein the amount of the compound contributes less than 2.0% sucrose equivalents to the food or beverage product" means present in an amount such that the compound imparts less sweetness than the sweetness imparted by a 2.0% sucrose solution.
Food or beverage products according to the invention are preferred, wherein the sum of all compounds of groups a) and b) is below its sweetness threshold. The sum of all compounds of groups a) and b) is below its sweetness threshold if a food or beverage product in which compounds a) and b) are exchanged for 1.5wt. -% sucrose has less or equal sweetness than the food or beverage product and the food or beverage product according to the invention.
Food or beverage products according to the invention are preferred, wherein the amount of D-psicose ranges from 0.01 to 3.0wt. -%, preferably from 0.25 to 2.7wt. -%, more preferably from 1.0 to 2.0wt. -%, based on the total weight of the food or beverage product.
In some embodiments of the present invention, a food or beverage product according to the present invention may be preferred, wherein the amount of D-psicose ranges from 0.25 to 15.0wt. -%, preferably from 1.0 to 10.0wt. -%, more preferably from 2.0 to 7.5wt. -%, based on the total weight of the food or beverage product.
As further ingredients for the food or beverage product according to the invention or for the mixture according to the invention, the usual substrates, auxiliaries and additives for food and semi-luxury foods can be used, for example, water, mixtures of fresh or processed vegetable or animal basic or raw materials (e.g. raw, roasted, dried, fermented, smoked and/or cooked meat, bone, cartilage, fish, vegetables, fruits, herbs, nuts, vegetables or fruit juices or pastes or mixtures thereof), natural or hardened fats (e.g. beef tallow, lard, palm oil, coconut oil, hardened vegetable fats), oils (e.g. sunflower seed oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or salts thereof (e.g. potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g. gamma-aminobutyric acid, sesame oil, soybean oil, sesame oil, fatty acids or salts thereof (e.g. potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g. gamma-aminobutyric acid, gamma-amino acids, gamma-butyric acid, or mixtures thereof, Taurine), peptides (e.g., glutathione), natural or processed proteins (e.g., such as gelatin), enzymes (e.g., peptidases); a nucleic acid; a nucleotide; other flavouring agents for unpleasant taste, flavouring agents for further, usually not unpleasant taste impressions, flavouring substances (e.g. inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), emulsifiers (e.g. lecithin, diglycerides, acacia), stabilisers (e.g. carrageenans, alginates), preservatives (e.g. benzoic acid, sorbic acid), antioxidants (e.g. tocopherol, ascorbic acid), chelating agents (e.g. citric acid), organic or inorganic acidifying agents (e.g. malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid), other bitter substances (e.g. quinine, caffeine, limonin, amygdalin, humulone, lupulone, catechins, tannins), mineral salts (e.g. sodium chloride, potassium chloride, magnesium chloride, sodium phosphate), Substances which prevent enzymatic browning (e.g. sulfites, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or coloured pigments (e.g. carotenoids, flavonoids, anthocyanins, chlorophylls and derivatives thereof), fragrances, trigeminal characteristic active substances or plant extracts containing said trigeminal characteristic active substances, synthetic, natural or natural identical aromatic substances or odorous substances and odor correctors.
Preferred according to the invention is a food or beverage product which additionally comprises one, two, three, four, five, six, seven, eight, nine, ten or more further substances selected from the following groups (a1) to (a 3):
(a1) flavorings, preferably one, two, three, four, five or more flavorings selected from the group consisting of: vanillin, ethyl vanillin, 2-hydroxy-4-methoxybenzaldehyde, ethyl vanillin isobutyrate (═ 3 ethoxy-4-isobutyryloxybenzaldehyde), and,(2, 5-dimethyl-4-hydroxy-3 (2H) -furanone and derivatives (e.g., homofuranone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone), homofuranone (2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and derivatives (e.g., ethyl maltol), coumarin and derivatives thereof, gamma-lactones (e.g., gamma undecalactone, gamma-nonalactone), delta-lactones (e.g., 4-methyl delta-lactone, mosoilide, delta-decalactone, 2H-furanone, 2-ethyl-4-hydroxy-3 (2H) -furanone), and derivatives thereof, tuberolactone), methyl sorbate, bisvanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-dimethyl-2 (5H) -furanone, fruit esters and fruit lactones (e.g., n-butyl acetate, isoamyl acetate, ethyl propionate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylepoxypropionate, 2-trans-4-cis-decadienylethyl ester, 4- (p-hydroxyphenyl) -2-butanone, methyl butyrate, 1,1 dimethoxy-2, 2,5 trimethyl-4-hexane, 2,6 dimethyl-5 hepten-1-al and phenylhexenal;
(a2) sugar alcohols, preferably naturally occurring sugar alcohols selected from the group consisting of glycerol, erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomaltitol, galactitol, lactitol and physiologically acceptable salts, especially sodium, potassium, calcium or ammonium salts, of these sugar alcohols;
(a3) an extract or concentrated fraction of an extract selected from the group consisting of catnfei fruit extract (katemfe bush), stevia extract (especially stevia leaf extract), citrus extract (balsam pear or momordica grosvenori, fruit, momordica grosvenori), stevia seed extract (especially glycyrrhyzia glabra root), rubus extract (especially sweet tea leaf), and sweet tongue extract (leaf and flower).
Food or beverage products according to the invention are preferred, wherein the amount of D-psicose and all compounds of group b) ranges from 0.01 to 3.0wt. -%, preferably from 0.25 to 2.7wt. -%, more preferably from 1.0 to 2.0wt. -%, based on the total weight of the food or beverage product.
Food or beverage products according to the invention are preferred, which further comprise one or more carbohydrates selected from the group consisting of sucrose, D-fructose, D-glucose, lactose, isomaltulose, lactulose, D-tagatose and mixtures thereof.
Food or beverage products according to the invention are preferred, which further comprise artificial sweeteners and/or natural high potency sweeteners, preferably selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, sodium or calcium salts of saccharin, neohesperidin dihydrochalcone, sodium cyclamate, neotame, edmuntin and its salts, steviol glycosides, rebaudioside a, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, rebaudioside X, dulcoside a, rubusoside, sweet tea leaf extract, stevioside, glycosylated steviol glycosides, mogroside V, isomogroside, mogroside IV, fruit extract, Momordica grosvenori, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, sarsasaponin, phloridzin, trilobatin, sinomenin, oumarioside, polypodoside a, pterocaryoside B, sapindoside, phloridoside I, brassinoside I, brassinolide I, abrin triterpene a, cyclocarioside I, and combinations thereof.
Food or beverage products according to the invention are preferred, wherein the sum of all carbohydrates other than D-psicose and all artificial and natural sweeteners yields a sweetness intensity of at least 2% sucrose sweetness equivalent, preferably at least 3% sucrose sweetness equivalent, more preferably at least 5% sucrose sweetness equivalent, more preferably at least 7% sucrose sweetness equivalent.
Another aspect of the present invention relates to a method for imparting a sweet taste impression and/or enhancing a sweet taste impression to one, two or more sweet-tasting substances and/or for producing an oral consumable formulation, comprising the steps of:
a) providing a mixture according to the invention;
b) providing an oral consumable formulation comprising one, two or more sweet tasting substances; and
c) contacting or mixing the ingredients provided in steps a) and b).
Detailed Description
Example (b):
example 1: ice tea
Comparative example containing sucrose (A)
Comparative example containing sucrose and D-psicose (B)
Examples according to the invention containing D-psicose and taste modifying Compound (C-H)
The ingredients were mixed in the order listed in the bottle and sterilized.
According to sensory studies, examples C-H show better sweetness impression, intensity and mouthfeel without significantly increasing the sweetness aftertaste effect. The acidity in the formulation is reduced compared to the use of psicose (B) alone.
Example 2: carbonated soft drink (flavor direction: cola)
A: sugar-containing beverage (comparison beverage)
B: low-calorie beverage
C: low-calorie beverage
D: low-calorie beverage
E: low-calorie beverage
The solid components or ingredients were each mixed with water, combined with water and made up to 100 g. The concentrate obtained was then aged overnight at room temperature. Finally, 1 part of the concentrate was mixed with 5 parts of carbonated water, bottled and sealed.
Example 3: sugar-reduced tomato sauce
A: comparative preparation containing sugar
B: comparative preparation with reduced sugar content (compared to A)
C-H: formulations according to the invention with reduced sugar content (compared to A) and mixtures
The sauce portion is first mixed and added to the other ingredients mixed in the prescribed order, and then the finished tomato paste is homogenized using a blender, poured into a bottle and sterilized.
Example 4: candy reducing glue
A: comparative preparation
B-E: formulations according to the invention
Note: polydextrose itself is a low caloric non-sweet polysaccharide.
Example 5: spray-dried preparation as a semi-finished product for flavoring finished products
Drinking water was put in the container and maltodextrin and gum arabic were dissolved therein. The flavor was then emulsified in this carrier solution with Turrax. The temperature of the sprayed solution must not exceed 30 ℃. The mixture is then spray dried (inlet nominal temperature: 185 ℃ C. -195 ℃ C., outlet nominal temperature: 70 ℃ C. -75 ℃ C.).
Typical dose: 1 to 3wt. -%, depending on the application.
Example 6: instant peach type ice tea
Preparation A: standard formulation
Formulations B to D: formulations according to the invention
The standard water dosage for preparing the peach-flavored iced tea beverage is as follows: 7.5wt. -%.
Example 7: instant powder of chocolate beverage
Preparation A: standard formulation
Formulations B to D: formulations according to the invention
Standard milk dosage for preparing chocolate beverage: 6.9wt. -%.
Example 8: sensory testing
Abbreviations used in the following table: hesperetin (HT), Phloretin (PH), dihydrochalcone Hesperetin (HC), and alpha-glycosylated rubusoside (OR).
a) Taste solution: 5% sucrose +60ppm rebaudioside A in Water
b) Taste solution: 7% sucrose + 0.15% citric acid +60ppm rebaudioside A