DE2040999A1 - Use of a carbohydrate - Google Patents

Description

Dr. Ing, A. van der Werfh

Dr. Franz Lederer Ifl Jlua W7n PATENT LAWYERS I O. βϋ ». 13 / U

RAN 4102/2

F. Hoffmann-La Roche & Co. Aktiengesellschaft, Basel / Switzerland

Use of a carbohydrate

It has been found that xylitol, in contrast to those commonly used for human consumption Sugars, such as sucrose, glucose and the like, neither promote the growth of cariogenic bacteria nor through cariogenic bacteria is broken down into acids, which in turn are one of the most important causes of tooth decay.

The present invention thus relates to xylitol as

non-cariogenic sugar or the use of xylitol as non-cariogenic sugar.

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q, 20A0999

A partial aspect of the present invention relates to a method for the production of sugar-containing, tooth-friendly or non-cariogenic foodstuffs and luxury foods, which is characterized by the fact that one is involved in their production at least partially used xylitol. A preferred embodiment of this method consists in that the total sugar content of the food or luxury food Xylitol covers, i.e. the entire proportion of the sugar normally used (e.g. sucrose) is covered by xylitol replaced.

As sugary foods and nut products are sugary To understand food and beverages in solid, semi-solid or liquid form, e.g. baked goods such as biscuits and Cakes, creams, ice cream, sugary drinks such as syrups, fruit juices and the like.

In particular, the present invention relates to a method for the production of tooth-protecting or non-cariogenic sweet goods, i.e. food or luxury goods with a high sugar content, such as hard and soft caramels (sweets), fondant, foam sugar products, gum sugar products, Licorice products, coated tablets, pharmaceutical coated tablets, pastilles, Pruoht pastes, chewing gum, brittle, effervescent powder, Marzipan, persipan, nougat, chocolate and cocoa products, ice cream, jam, artificial honey and the like. This process consists in that is what at least one is doing in the production of this confectionery

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A part of the sugar used for the production of common confectionery, xylitol, is used. Here, too, _f is preferably used instead of the total amount of sugar used in production of common [Susswaren xylitol.

ι ■ ■. .

\ The replacement of the usual sugar with roughly the same

L quantities of xylitol are possible because xylitol is about the same [Has the same strength as normal sugar.

Eire particularly preferred embodiment of the above-described Process for the production of tooth-friendly resp. non-cariogenic confectionery consists in using this Process on the manufacture of candies and on the manufacture of chocolate.

The present invention also relates to sugary, Tooth-friendly or non-cariogenic food and luxury foods, which are characterized in that they are considered sugar at least partly contain xylitol. Preferably, the entire sugar content of the food or luxury food consists of xylitol.

The invention further relates to a method for preventing tooth decay, which consists in that the The body's sugar needs are essentially covered by xylitol.

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example 1

Sugar cubes for drinking coffee or tea are made by moistening xylitol with about 2% water, pressing it into a cube (weight of each cube about 3.3 g) and drying it under ultrared radiation.

Example 2

You make jam, which is usually done replaced sucrose with the same amount of xylitol. Such a jam (for example blackberry jam, Quince jam or the like) contains about 25 g xylitol per 100 g.

Example 3

Chocolate is made using xylitol instead of the commonly used sugar. One

Such chocolate, which is gentle on the teeth, has, for example, a xylitol content of about 2k%.

Example k

An effervescent powder is produced with the following composition:

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2040999 903.2 G 60.0 G 35.0 G 1.5 G 0.3 G

Xylitol

Tartaric Acid Sodium Carbonate Orange Flavor Color

11 g of this powder are placed in aluminum bags

filled and the sachets are sealed. The contents of a sachet are sufficient for the preparation of one glass (about 100 to ml) of lemonade.

Example 5

Biscuits are made by replacing the commonly used sugar with xylitol.

Example 6

Hard candies are produced, whereby the sugar commonly used is replaced by xylitol.

The following example uses experiments to show that, unlike glucose , xylitol neither promotes the growth of charcoal bacteria nor is it broken down into acids by charcoal bacteria.

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example J

The growth of two strongly cariogenic streptococcal strains on a nutrient medium containing 0.5 # glucose, on a medium containing 0.556 xylitol and on a sugar-free culture medium determined in 21 passages. The growth intensity was based on turbidity measurements in the Bausch ft Lomb apparatus with filter 530 A in percentage comparison to a determined uninoculated control.

The breakdown of glucose or xylitol was determined on the basis of acid formation by electrical pH measurement before and after incubation of the culture media for 24 hours at 37 ° C.

The results are summarized in the following table:

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■■■ - ■ * ■■ -

+ 0.55 Λ + o, 5 # 51 mutans 20409 99
... ■ ■ ■ " pH +0.3 * T * % T 76 Xylitol (1st trunk). + oa Nutrient Streptococcus 73 pH Sugar free +0.3 + oa media 6th % Glucose 6o 76 % T O O - Passages 6th pH ** 76 70 +0.3 -0.1 + oa 1. 5 48 67 0 30th -Q.3 +0.1 2. 5 -1.7 35 71 -0.1 53 -0.1 +0.1 3. 5 -1.8 41 72 -0.2 36 -0.1 +0.1 4th 4th -1.8 39 72 -oa 36 -0.1 +0.1 5. 3 -1.8 39 38 -0.1. 41 -0.1 +0.1 6th 4th -1.8 38 47 -0.1 39 -oa O 7th 4th -1.8 38 47 -oa 34 -oa +0.1 . ■ 8. ■ ' 5 -1.8 42 49 -0.1 33 -oa + oa 9. 4th -1.8 32 54 -oa 36 -oa + oa 10. 4th -1.9 37 60 -oa 35 -oa +0.1 11. 4th -1.8 39 59 -oa 37 O + oa 12th 4th -2.5 38 55 -0 * 1 32 O O 13th 4th -2.6 38 35 0 39 O +0.1 14th 4th -2.5 32 51 -0.2 36 -oa - 15th 4th -2.0 36 47 -oa 36 -oa -0 "l 16. 4th -2.5 31 51 .-0.1 38 - 17th 5 -2.6 36 0 36 -0.1 18th 5 -2.5 36 33 -0.1 19th 4th -2.5 35 -0.1 39 (2nd trunk) 20th - Streptococcus 0 36 40 21. 3 -2.5 -1.7 mutans 36 62 5 -2.0 -2.8 +0.4 69 1. 5 -1.9 +0.1 67 2. 6th -1.9 0 73 3. 6th -1.9 + oa 62 4th 5 -1.9 +0.1 67 5. 4th -1.9 +0.1 66 6th 6th -2.0 +0.1 70 7th 6th -1.9 O 60 8th. 6th -1.8 +0.1 71 9. 3 -2.6 -0.1 65 10. 3 -2.6 O 67 11. 3 -2.5 -oa 83 12th 2 -2.7 O 59 13th 3 -2.5 +0.2 66 14,. 3 -2.6 O 66 15th 3. -2.6 O 62 16. 3 - -2.5 . O 64 17th 3 ._ O 66 18 3 -2.5. ■ - __ 63 19th 5 - -oa . 20th - 21.

Transmission (light permeability) ** pH difference pH available Inoculation and pH naoh incubation for 24 hours at 37 ° C,

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From the table above it can be seen that the two streptococcal strains on the nutrient medium containing glucose grow exceptionally well and ferment this nutrient medium to a normal extent. The resulting acid lowers the pH value by about 2 to 2.5 units.

In contrast, the streptococcal strains grow on the Xylitol-containing nutrient medium is much less good and there is practically no change in pH.

This shows that the two strongly cariogenic streptococcal strains are practically unable to break down xylitol.

Example 8

Rats were fed normal feed "Altromin R" (without added sugar), "Altromin R" + 5 # sucrose, "Altromin R ^w + 10 * sucrose," Altroniin R "+ 55 * xylitol and" Altromin R "+ xylitol The teeth of the rats were examined for damage to the dentin after a period of 6 weeks. The results are summarized in the following table:

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■ "-» "» »^^ kind of
^ *** · ** »^^ Caries
Diet ^^^^^ Light dentin
damage Middle dentin.
Injuries "Altromin R" 2.07 0.07 "Altromin R"
+ 5Ji sucrose 3.23 0.31 "Altromin R"
+ $ 10 sucrose 4.36 1.0 "Altromin R"
+ 5% xylitol I.36 0.07 "Altromin R"
+ 10 * xylitol 2.60 0.27

The above numerical values were determined by quantitative counting of light and medium dentine lesions and are given in the table in the form of calculated indices. They show that with a diet containing "Altromin R" containing xyIitol, the dentin damage is generally not greater are significantly more frequent than with a sugar-free diet, while with saocharose-containing "Altromin Rf diets" damage to the dentin is much more common appear.

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Claims (2)

Pa t «n ta n · prilche 1. Use of xylitol as a non-cariogenic sugar 2. Use of xylitol according to claim 1 for sweetening of non-cariogenic food and fragrances 3 · Use of xylitol according to specification 1 for production of pharmaceuticals tablets and dragee ·· 4, using xylitol geariUI Anepruoh 1 eur manufacture of candy in particular of hard carafe. BATH ORIGINAL 109810/1589