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WO2019082206A1 - Formulation d'amélioration de sucrosité et de goût - Google Patents

Formulation d'amélioration de sucrosité et de goût

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Publication number
WO2019082206A1
WO2019082206A1 PCT/IN2018/050687 IN2018050687W WO2019082206A1 WO 2019082206 A1 WO2019082206 A1 WO 2019082206A1 IN 2018050687 W IN2018050687 W IN 2018050687W WO 2019082206 A1 WO2019082206 A1 WO 2019082206A1
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WO
WIPO (PCT)
Prior art keywords
formulation
sweetener
oligosaccharides
oligosaccharide
sweetness
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.)
Ceased
Application number
PCT/IN2018/050687
Other languages
English (en)
Inventor
Rahul Raju KANUMURU
Anil Kumar Kruthiventi
Suvarna BASIREDDY
Anindya SIL
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.)
Petiva Private Ltd
Original Assignee
Petiva Private Ltd
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Filing date
Publication date
Application filed by Petiva Private Ltd filed Critical Petiva Private Ltd
Publication of WO2019082206A1 publication Critical patent/WO2019082206A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners

Definitions

  • the present invention relates to a sweetener formulation for enhancing the sweetness, creating upfront taste profile and mouth fullness of low intensity sweeteners / less sweetening sugars (rare sugars).
  • sweet taste is both inherent and universal. Sweet-tasting foods and drinks containing sugar, sucrose, high-fructose corn syrup, honey are consumed as a part of the habitual diet by individuals of all ages, races, and cultures. The consumption of such sweetened food and drink products has risen consistently among all age groups worldwide.
  • Natural caloric sugars such as sucrose, fructose and glucose are utilized to provide a pleasant taste to food substances.
  • Sugar contains sucrose as a main ingredient and is one of representative sweeteners exhibiting sweet taste upon adding to food. Sugar has outstanding sweetness and thus has been considered as one of the most preferred sweeteners which are added to various foods and processed foods to improve the food taste and stimulate appetite. Sweeteners such as table sugars are added to food products and beverages to alter its flavor and increase its appeal.
  • D-Psicose, D-Tagatose and D-Allose are representative of rare sugars and of the over fifty varieties of rare sugars, only D-allulose and D-allose are currently being commercially manufactured, but they are already producing innovative results.
  • D-Psicose D-allulose
  • D-allulose has 70% sweetness of table sugar and almost zero calories. It inhibits blood sugar level elevation and prevents arteriosclerosis. Due to these beneficial attributes, D-Psicose is expected to be widely applied in medicine, functional food and cosmetics.
  • rare sugars posses a strange taste (bland) and also their sweet taste is not felt instantaneously.
  • they are added until necessary sweetness is imparted, thus the added amount thereof would be much increased, and gives a much too rich taste or its sweet taste is not felt instantaneously.
  • single use of rare sugars is not realistic, and therefore, a synergistic combination of sugars or methods of supplementing the disadvantages of rare sugars by using a sugar alcohol, other non-calorific di, tri and oligosaccharides in combination are the needed.
  • high intensity sweeteners provide sweetness hundreds or thousand times the sweetness of sugar even in small amount, its excess use not only deteriorates the sharpness of aftertaste but also the aftertaste is so bad such that a distinctive strange taste or bitterness is exhibited as the aftertaste, which the consumers also find it unpleasant and begin to dislike.
  • the excess use of high intensity sweeteners is observed to disrupt the balance between taste response, appetite, and consumption patterns.
  • Disaccharides are found in many foods and are often added as sweeteners or as fiber and bulk providers. They are broadly classified as reducing and non- reducing sugars and further classified as soluble fibers and digestible disaccharides. While, sucrose, lactose and maltose are digestible disaccharides, the other disaccharides such as, cellobiose, trehalose, trehalulose, isomaltulose, chitobiose, nigerose, isomaltose, sophorose, gentiobiose, are soluble fibers.
  • Oligosaccharides and/or Polysaccharides are chains of simple sugar molecules.
  • the decomposition of oligosaccharides in the body is controlled so that the conversion of the oligosaccharide to glucose is not complete thereby prolonging the absorption of sugar in the blood thus preventing excessive sugar intake by simply inhibiting the absorption of sugars.
  • Oligosaccharides are already known and are used to a great extent for bulking, texture / mouth feel modulation and sweetening foods.
  • US Pat. No. 5,425,961 describes chewing gum products which include fructo-oligosaccharides as bulking agents.
  • the stabilizing action of these fructo-oligosaccharides on aspartame and, for example, a mixture aspartame / acesulfame / fructo- oligosaccharides is described and no details are given on the sweetening power of mixtures of this type.
  • EP-A 646 326 describes a sweetener combination which includes an oligosaccharide in solid or pulverized form which is coated with a sweetener.
  • disaccharides and oligosaccharides have the potential as alternative sweetening agent which enhances the sweetness of low intensity sweeteners such as rare sugars in food and dietary product.
  • the main advantage of the present invention is that the resulting formulation synergistically interacts or supplement with each other for enhancing the sweetness, creating upfront taste profile and improves the mouth feel of rare sugars compared to individual rare sugars.
  • the present invention provides the sweetener formulation which enhances the sweetness, taste and flavor of less sweetening sugars / low intensity sweeteners such as rare sugars.
  • the present invention provides a sweetener formulation for enhancing the taste and sweetness, creating upfront taste profile and mouth fullness comprising at least two of the ingredients selected from (a) rare sugars; (b) disaccharides which could also be soluble dietary fibers or (c) oligosaccharides and/or polysaccharides having more than or equal to three monomers in an amount equal to or greater or lesser than at least one of the said other ingredient of the said formulation.
  • the present invention provides a sweetener formulation comprising rare sugar and disaccharides which could also be soluble dietary fibers; wherein, the rare sugar is in an amount equal to or greater than the disaccharides (soluble dietary fibers) in said formulation.
  • the present invention provides a sweetener formulation comprising rare sugar and oligosaccharides and/or polysaccharides having more than or equal to three monomers; wherein, the rare sugar is in an amount equal to or greater than the oligosaccharide in said formulation.
  • the present invention provides a sweetener formulation comprising disaccharides which could also be soluble dietary fibers and oligosaccharides and/or polysaccharides having more than or equal to three monomers; wherein, the disaccharide is in an amount equal to or less than the oligosaccharide and/or polysaccharide in said formulation.
  • the present invention also discloses a process for preparation of said sweetener formulation comprising at least two of the ingredients selected from (a) rare sugars; (b) disaccharides or (c) oligosaccharides and/or polysaccharides.
  • rare sugars used herein means the low-intensity sweeteners / less sweetening sugars based on isomers of glucose and/or fructose and/or sucrose.
  • disaccharides used herein means indigestible or partially digestible disaccharides which can also be soluble dietary fibers.
  • oligosaccharides and/or polysaccharides used herein means oligosaccharides having more than or equal to three monomers. These oligosaccharides are soluble dietary fiber(s) belonging to non-digestible and nonabsorbable categories having no calorific values. These could include the "prebiotic" soluble fibers too.
  • the present invention discloses a sweetener formulation for enhancing the taste and sweetness, creating upfront taste profile and mouth fullness of low intensity sweeteners / less sweetening sugars (rare sugars) comprising at least two of the ingredients selected from (a) rare sugars such as isomers of glucose and/or fructose and/or sucrose; (b) disaccharides (soluble dietary fibers) or (c) oligosaccharides and/or polysaccharides having more than or equal to three monomers in an amount equal to or greater or lesser than at least one of the said other ingredient of the said formulation.
  • the present invention discloses a sweetener formulation for enhancing the sweetness, creating upfront taste profile and mouth fullness comprising,
  • rare sugars selected from isomers of glucose and/or fructose and/or sucrose in an amount ranging from 50 to 98%;
  • disaccharides soluble dietary fibers
  • the present invention discloses a sweetener formulation for enhancing the sweetness, creating upfront taste profile and mouth fullness comprising,
  • rare sugars selected from isomers of glucose and/or fructose and/or sucrose in an amount ranging from 50 to 99%;
  • oligosaccharides and/or polysaccharides having more than or equal to three monomers in an amount ranging from 1 to 50% of the total formulation.
  • the present invention discloses a sweetener formulation for enhancing the sweetness, creating upfront taste profile and mouth fullness comprising,
  • oligosaccharides and/or polysaccharides having more than or equal to three monomers in an amount ranging from 50 to 99% of the total formulation.
  • the rare sugars in the sweetener enhancing formulation are low-intensity sweeteners based on isomers of glucose and/or fructose and/or sucrose that are selected from D-Allulose, Trehalulose and Isomaltulose. These rare sugars are present in an amount ranging from 50 to 99% of the total formulation.
  • the rare sugar 'D-Allulose' is a low-energy monosaccharide sugar present in small quantities in natural products. Chemically it is a C-3 epimer of D-fructose. D-Allulose has sweetness about 70% of the sweetness of sucrose and the health benefits include improved insulin resistance, antioxidant enhancement and hypoglycemic controls.
  • the rare sugar 'Trehalulose' is a disaccharide composed of glucose and fructose joined by an alpha (1-1) glycosidic bond. It is a reducing sugar and highly soluble in water. It has a low potency to cause dental caries.
  • the rare sugar 'Isomaltulose' is a disaccharide carbohydrate composed of glucose and fructose linked by an alpha- 1,6-glycosi die bond. It is naturally present in honey and sugarcane extracts. It tastes similar to sucrose with half the sweetness.
  • the disaccharides used in the present invention are soluble fibers. These disaccharides are selected from cellobiose, trehalulose, isomaltulose, lactulose, maltose, lactose, trehalose, chitobiose, kojibiose, nigerose, isomaltose, sophorose, gentibiose, turanose, maltulose, mannobiose, xylobiose and rutinose, preferably cellobiose, trehalulose and isomaltulose. These disaccharides are present in an amount ranging from 1 to 50% of the total formulation.
  • 'Cellobiose' is a disaccharide reducing sugar, consists of two glucose units in ⁇ (1-4) glycosidic linkage.
  • Cellobiose can be obtained by enzymatic or acidic hydrolysis of cellulose and cellulose rich materials such as cotton, jute, or paper.
  • 'Maltose' is a disaccharide, also known as maltobiose or malt sugar, formed from two units of glucose joined with a a(l ⁇ 4) bond, formed from a condensation reaction. Maltose has a sweet taste and is sometimes water-soluble and sometimes crystalline.
  • 'Lactulose' is non-absorbable disaccharide composed of galactose and glucose that found in milk. It is a non-absorbable sugar and used in the treatment of constipation and hepatic encephalopathy.
  • 'Trehalose' also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an ⁇ , ⁇ - ⁇ , ⁇ -glucoside bond between two a-glucose units. It has high water retention capabilities, and is used in food and cosmetics.
  • 'Chitobiose' is a dimer of P-l,4-linked glucosamine units.
  • 'Kojibiose' is a disaccharide. It is a product of the caramelization of glucose, also present in honey. It has a mild sweet taste, but low calorie count. In combination with its prebiotic properties, kojibiose could function as a sugar substitute.
  • sakebiose also known as sakebiose, is an un-fermentable sugar obtained by partial hydrolysis of nigeran, a polysaccharide found in black mold. It is a disaccharide made of two glucose residues, connected with a 1 ⁇ 3 link. It is a product of the caramelization of glucose.
  • Isomaltose' is a disaccharide similar to maltose, but with a-(l-6)-linkage instead of the a-(l-4)-linkage. Both of the sugars are glucose, which is a pyranose sugar. Isomaltose is a reducing sugar. It is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture Isomalto-oligosaccharide.
  • TG transglucosidase
  • Sophorose' is a disaccharide which is one of the foremost parts of antibacterial, amphiphilic biosurfactant sophorolipid.
  • 'Gentiobiose' is a disaccharide composed of two units of D-glucose joined with a ⁇ (1 ⁇ 6) linkage. It is a white crystalline solid that is soluble in water or hot methanol.
  • 'Turanose' is a reducing disaccharide. The D-isomer is naturally occurring. It is an analog of sucrose not metabolized by higher plants, but rather acquired through the action of sucrose transporters for intracellular carbohydrate signaling.
  • 'Maltulose' is a naturally occurring chemical compound from the group of reducing disaccharides. This consists of glucose and fructose, which are linked via a glycosidic bond. The chemical name is l-a-D-glucopyranosyl-4-D- fructofuranose.
  • 'Mannobiose' is a major repeating unit in the mannose chains of plant mannans, galacto and glucomannans. It is disaccharides containing two hexose carbohydrates.
  • 'Xylobiose' is a disaccharide of xylose monomers with a beta-l,4-bond between them.
  • 'Rutinose' is the disaccharide also known as 6-O-a-L-rhamnosyl-D-glucose that is present in some flavonoid glycosides. It is prepared from rutin by hydrolysis with the enzyme rhamnodiastase.
  • the disaccharides (soluble dietary fibers) used in the present sweetener enhancing formulation are non-digestible and non-absorbable and hence do not have any calorific values.
  • the disaccharides used act as carrier, which enhances the overall sweetness, taste as well as protects the toxicity effect of formulated products. They are also used as flavoring agent to the formulation.
  • the oligosaccharides and/or polysaccharides which can also be soluble dietary fiber(s) used in the present invention are selected from tri- saccharide (raffinose), tetra- saccharide (strachyose), penta-saccharide (verbascose).
  • the optional oligosaccharides include Isomalto-oligosaccharide (EVIO), Fructo-oligosaccharide (FOS), Galacto-oligosaccharide (GOS), Human milk oligosaccharide (HMO) and Xylo-oligosaccharide (XOS). These oligosaccharides are present in an amount ranging from 1 to 99% of the total formulation.
  • Raffinose is a trisaccharide composed of galactose, glucose, and fructose.
  • Raffinose family of oligosaccharides (RFOs) is alpha-galactosyl derivatives of sucrose and the most common are the tri-saccharide raffinose, the tetra- saccharide stachyose, and penta-saccharide verbascose.
  • RFOs are almost ubiquitous in the plant kingdom, being found in a large variety of seeds from many different families, and they rank second only to sucrose in abundance as soluble carbohydrates.
  • the RFO family soluble oligosaccharide is metabolized by intestinal flora.
  • the compound stachyose is a tetra-saccharide consisting of two a-D-galactose units, one a-D-glucose unit, and one ⁇ -D-fructose unit sequentially linked as gal(al ⁇ 6)gal(al ⁇ 6)glc(al ⁇ 2P)fru together with related oligosaccharides such as raffinose.
  • Stachyose occurs naturally in numerous vegetables (e.g. green beans, soybeans and other beans) and other plants. Stachyose is less sweet than sucrose, at about 28% on a weight basis. It is mainly used as a bulk sweetener or for its functional oligosaccharide properties.
  • Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g). Stachyose is not produced by the body nor is it readily metabolized by the body, but may be found in some food products (vegetables, fruits, corn syrups, etc.). Recent studies have shown that stachyose can be processed or metabolized by endogenous beta glycosidases in the mammalian small intestine.
  • the compound verbascose is a penta-saccharide (galactose-galactose-galactose- glucose-fructose), found in many legumes that is metabolized by intestinal flora.
  • Fructo-oligosaccharides are carbohydrates which belong to the fructan group.
  • the degree of polymerization is 2 to 60 molecules.
  • the linkages between the molecules are of a particular type. They have the B (2A1) form, which means that the molecules are indigestible for all higher organisms.
  • Inulin functions as an energy reserve in numerous fruits and plants.
  • inulin is prepared industrially from chicory plants. Naturally occurring inulin molecules are extracted from the chicory root, purified and dried. Inulin contains oligofructose which is to an extent an inulin fraction having a low degree of polymerization (about 2 to 9). It is isolated from inulin by hydrolysis. Inulin and oligofructose are recognized as food constituents in Europe.
  • Galacto-oligosaccharides are likewise carbohydrates which are chemically a mixture of poly- and oligosaccharides. The degree of polymerization is between 1 and 7 molecules. Galacto-oligosaccharides are produced industrially from lactose by enzymatic hydrolysis.
  • Isomalto-oligosaccharides are produced from maltose-rich starch hydrolysates by enzymatic hydrolysis.
  • Lactosucrose is produced from lactose, which is present in milk, using the enzyme Fructo-furanosidase and sucrose is produced from cane sugar.
  • Maltose and trehalose are both disaccharides which consist of two molecules of glucose, but which differ from one another in the type of linkage between the two glucose components. Maltose is equal to Sucrose with respect to digestibility, calorific value and cariogenicity.
  • Glycosyl sucrose is produced from a mixture of sucrose and starch hydrolysates by the enzyme transferase. It is equal in sweetness profile and calorific value to sucrose, but is markedly less sweet.
  • Malto-tetraose is a tetra-saccharide of four molecules of glucose.
  • Soluble oligosaccharides used in the present sweetener enhancing formulation arenon-digestible fiber compounds which stimulate the growth or activity of advantageous gut microbes.
  • the functional oligosaccharides act as a nutrient for the probiotic organisms promote competitive exclusion of potential pathogen.
  • soluble oligosaccharides are beneficial for fermentation of other food supplements and regulate the essential trace element absorption, control inflammatory bowel syndrome, immune system effectiveness and hypertension.
  • the oligosaccharides of the present invention can also be soluble dietary fibers. They are non-digestible or partially digestible and non-absorbable and hence do not have any calorific values.
  • the oligosaccharides used are act as carrier, which enhances the overall sweetness, taste as well as protects the toxicity effect of formulated products. They are also used as flavoring agent to the formulation.
  • the present invention discloses a sweetener formulation for enhancing sweetness and taste comprising,
  • the present invention discloses a sweetener formulation for enhancing sweetness and taste comprising,
  • rare sugars selected from D-Allulose, Trehalose and Iso-maltulose in an amount of 50 to 99% and
  • oligosaccharide and/or polysaccharides selected from raffinose (tri- saccharide), stachyose (tetra-saccharide) and verbacose (penta-saccharide) in an amount of 1 to 50% of the total formulation.
  • the present invention discloses a sweetener formulation for enhancing sweetness and taste comprising, a) disaccharides such as cellobiose, trehalulose and isomaltulose in an amount of 1 to 50%; and
  • oligosaccharides and/or polysaccharides selected from isomalto- oligosaccharide(IMO), Galacto-oligosaccharide (GOS), Fructo- oligosaccharide (FOS), raffinose and verbacose in an amount ranging from 50 to 99% of the total formulation.
  • the present invention discloses a sweetener enhancing formulation comprising;
  • the present invention discloses a sweetener enhancing formulation comprising;
  • oligosaccharides and/orpolysaccharidesin an amount ranging from 1 to 50% of the total formulation.
  • the present invention discloses a sweetener enhancing formulation comprising;
  • oligosaccharides and/orpolysaccharidesin an amount ranging from 50 to 99% of the total formulation.
  • the sweetener enhancing formulation optionally comprises natural soluble dietary fibers which are extracted from oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. These fibers are present in an amount of 0.1 to 40% of the total formulation.
  • the present invention discloses a process for preparation of the sweetness enhancing formulation selected from co- crystallization, hot melt extrusion, spray drying, solvent crystallization and/or simple mechanical or mechano-chemical methods, most preferably hot melt extrusion.
  • the present invention discloses a process for preparation of the taste enhancing formulation comprises hot melt extrusion; wherein the ingredients are mixed together in appropriate percentages followed by hot melt extrusion to obtain granules and these granules were ground and sieved to obtain 500 to 900 micron size powder as the final product.
  • the formulation of disaccharides and oligosaccharide and/or polysaccharides can be prepared by spray dried the mixture of active ingredients (cellobiose / trehalulose and oligosaccharide) with or without addition of maltodextrin and/or silica as an additive.
  • the present invention discloses a method for enhancing the sweetness, taste and flavor comprising adding the sweetener formulation of the present invention tobeverages, yogurt, ice cream, baked goods and other typically high-calorie food and drink items.
  • the present invention discloses the use of sweetener formulation of the present invention for enhancing sweetness, taste and flavor of beverages, yogurt, ice cream, baked goods and other typically high-calorie food and drink items.
  • the use ofpresent sweetener enhancing formulation also includes additional health benefits such as lowers risk of heart disease, providing efficient absorption of essential trace mineral, controls inflammatory bowel syndrome, improves the immune system and lowers hypertension among the consumers of all age groups.
  • the present invention discloses a method of increasing the sweetening power, enhancing the taste and modulating the mouth feel and texture of oligosaccharides and/or polysaccharides by adding cellobiose.
  • the present invention discloses a solid sweetener mixture containing oligosaccharides in which the oligosaccharide particles do not stick together or aggregate. It was identified in present invention that cellobiose improves flow behavior and sweetening power.
  • Oligosaccharides within the context of the present invention are, in particular, water-soluble, generally, but not necessarily, non-metabolizable oligosaccharides which comprise at least two monosaccharide components.
  • the number of monosaccharide components which an oligosaccharide is generally subject to no upper limit and is determined, in particular, by the water solubility usually required.
  • oligosaccharides have 2 to 60 monosaccharide components.
  • Monosaccharides which the oligosaccharides may comprise are generally hexoses, which can be present as furanosides or pyranosides.
  • Examples of monosaccharides are glucose, galactose and fructose.
  • Preferred oligosaccharides are, in particular, inulins, oligofructoses, galacto-oligosaccharides, isomalto- oligosaccharides, lactosucrose, maltose, glycosyl sucrose, maltotetraose, cellulose, starch and trehalose.
  • the oligosaccharides are commercially available or may be prepared by methods known to those skilled in the art.
  • the oligosaccharides can be used in the method according to the invention alone or in mixtures with one another.
  • their mixing ratio is critical.
  • suitable mixing ratios are, for example, between 1 :99 and 45:55, in particular between 5:95 and 40:60.
  • the best increase in texture and sweetening power in a combination with oligosaccharides is achieved when inherently the oligosaccharide is sweet.
  • Very good effects are also shown by mixtures of cellobiose with FOS (5:95 and 10:90) and cellobiose with GOS (5:95).
  • the oligosaccharides can be added to cellobiose in various concentrations which primarily depend on the respective application.
  • the oligosaccharides are admixed to cellobiose by methods known per se, for example by mixing the components in suitable mixtures or granulators, or else in fluidized-bed apparatuses, or hot melt extruders. However, joint dissolution in water is also possible.
  • the increase in sweetening power which can be achieved by the method according to the invention is surprisingly markedly greater than that which can be achieved using the individual oligosaccharide.
  • smaller amounts of cellobiose are sufficient, in comparison with the prior art.
  • lactosucrose in a 10% aqueous solution has the same sweetening power as a 3.7% strength aqueous solution of sucrose. If the sweetening power of sucrose is given the value 1, a 10 % strength aqueous solution of lactosucrose is 0.37 times as sweet as sucrose. Addition of 5% Wt of the cellobiose improved the sweetness of 10% aqueous solution of lactosucrose to 0.5 times as sweet as sucrose.
  • inulin has the same sweetening power as a 1% strength aqueous solution of sucrose. If, therefore, the sweetening power of sucrose is given the value 1, a 10% strength aqueous solution of inulin is 0.1 times as sweet as sucrose.
  • the mixture of 3% of cellobiose to inulin solution (30 g/kg of inulin), the resulting solution has a better mouth feel and is just as sweet as a 0.3 times as sweet as equivalent sucrose solution.
  • the sweetener formulation of the present invention comprising allulose and a disaccharide was significantly improved vis-a-vis its upfront sweetness and mouth feel.
  • the ratios of the rare sugar to disaccharide was found to most effective at 1 :0.2 mole ratio, while the other combinations of rare sugar: disaccharides at mole ratios lying between 1 : 1 to 1 : 0.01, such as 1 :0.5, 1 :0.4, 1 :0.3, 1 :0.1 and 1 :0.05 and 1 :0.025 showed significant improvement in the preliminary sensorial trials, whereas the lower ratios such as 1 :0.01 and even higher concentrations of 1 : 1 did not show significant improvement.
  • the sweetener formulation of the present invention comprising allulose and a oligosaccharide was significantly improved vis-a-vis its upfront sweetness and mouth feel.
  • the ratios of the Rare sugar to oligosaccharide was found to most effective at 1 :0.1 mole ratio, while the other combinations of rare sugar: oligosaccharides lying between 1 :0.2 to 1 : O.OOlat mole ratios, such as 1 :0.01, 1 :0.02, 1 :0.03, 1 :0.04 and 1 :0.05 showed significant improvement in the preliminary sensorial trials, whereas the lower ratios such as 1 :0.001 and even higher concentrations of 1 :0.2 did not show significant improvement.
  • Equal concentrations (amounts) of cellobiose and the cellobiose + scFOS formulations with varying ratios were taken in solid form, for sensorial analysis. A two minute wait period between samples was enforced. Water and unsalted crackers was available for the panelists to clear their palates before and during testing. Results were recorded by individual panelists in respective forms. The collated results (as shown in Table 3) were used for analysis.
  • the sweetener formulation of the present invention comprising cellobiose and a oligosaccharide was significantly improved vis-a-vis its mouth feel and there is no significant change in sweetness was observed.
  • the ratios of the disaccharide to oligosaccharide was found to most effective at 1 :0.1 mole ratio, while the other combinations of disaccharides: oligosaccharides at mole ratios lying between 1 : 0.2 to 1 :0.001, such as 1 :0.01, 1 :0.02 and 1 :0.03 showed significant improvement in the preliminary sensorial trials, whereas the lower ratios such as 1 :0.001 and even higher concentrations of 1 :0.2 did not show significant improvement.
  • the process for preparation of present formulation comprises following steps: a) Mixing appropriate percentages of ingredients to form a mixture;
  • step (b) subjecting mixture of step (a) to hot melt extrusion to obtain granules; and c) grinding and sieving of granules of step (b) to yield 500 to 900 micron size powder as desired product.

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Abstract

La présente invention concerne une formulation d'édulcorant permettant d'améliorer la sucrosité, de créer un profil de goût immédiat et une plénitude en bouche d'édulcorants de faible intensité/de sucres moins sucrants (sucres rares) comprenant au moins deux des ingrédients choisis parmi (a) des sucres rares; (b) des disaccharides ou (c) des oligosaccharides et/ou des polysaccharides. La présente invention concerne également le procédé de préparation de ladite formulation d'édulcorant.
PCT/IN2018/050687 2017-10-25 2018-10-25 Formulation d'amélioration de sucrosité et de goût Ceased WO2019082206A1 (fr)

Applications Claiming Priority (6)

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IN201741035031 2017-10-25
IN201741037805 2017-10-25
IN201741035160 2017-10-25
IN201741037805 2017-10-25
IN201741035160 2017-10-25
IN201741035031 2017-10-25

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Cited By (8)

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WO2019241583A1 (fr) 2018-06-14 2019-12-19 Seattle Gummy Company Compositions à faible indice glycémique et leurs procédés de fabrication et d'utilisation
WO2022049307A1 (fr) 2020-09-07 2022-03-10 Savanna Ingredients Gmbh Procédé d'extrusion pour la préparation d'une composition d'allulose solide
CN115103605A (zh) * 2019-10-14 2022-09-23 泰特&莱尔解决方案美国公司 风味改变和/或甜度增强组合物和方法以及基于其的食品和饮料产品
WO2022234129A3 (fr) * 2021-05-06 2022-12-29 Cambridge Glycoscience Ltd Modulation du point de congélation
WO2023122172A1 (fr) * 2021-12-23 2023-06-29 Archer Daniels Midland Company Sirop de glucose à teneur réduite en sucre et sirop contenant des fibres
CN116350648A (zh) * 2023-03-23 2023-06-30 江南大学附属医院 一种用于治疗炎症性肠病的多酚-寡糖复合物及其制备和应用
US11746392B2 (en) 2020-11-23 2023-09-05 Savanna Ingredients Gmbh Drying of allulose crystals
WO2024047122A1 (fr) 2022-09-01 2024-03-07 Savanna Ingredients Gmbh Procédé de préparation d'une composition d'allulose particulaire

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WO2005013720A2 (fr) * 2003-07-23 2005-02-17 Cerestar Holding B.V. Produits comestibles a isomaltulose ou trehalose pour liberation soutenue d'energie en hydrates de carbone et oxadation accrue de graisses
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CN112292040A (zh) * 2018-06-14 2021-01-29 西雅图咖米公司 低血糖组合物及其制备和使用方法
EP3806657A4 (fr) * 2018-06-14 2022-03-30 Seattle Gummy Company Compositions à faible indice glycémique et leurs procédés de fabrication et d'utilisation
WO2019241583A1 (fr) 2018-06-14 2019-12-19 Seattle Gummy Company Compositions à faible indice glycémique et leurs procédés de fabrication et d'utilisation
CN115103605A (zh) * 2019-10-14 2022-09-23 泰特&莱尔解决方案美国公司 风味改变和/或甜度增强组合物和方法以及基于其的食品和饮料产品
WO2022049307A1 (fr) 2020-09-07 2022-03-10 Savanna Ingredients Gmbh Procédé d'extrusion pour la préparation d'une composition d'allulose solide
US11746392B2 (en) 2020-11-23 2023-09-05 Savanna Ingredients Gmbh Drying of allulose crystals
US12325886B2 (en) 2020-11-23 2025-06-10 Savanna Ingredients Gmbh Drying of allulose crystals
WO2022234129A3 (fr) * 2021-05-06 2022-12-29 Cambridge Glycoscience Ltd Modulation du point de congélation
WO2023122172A1 (fr) * 2021-12-23 2023-06-29 Archer Daniels Midland Company Sirop de glucose à teneur réduite en sucre et sirop contenant des fibres
WO2024047122A1 (fr) 2022-09-01 2024-03-07 Savanna Ingredients Gmbh Procédé de préparation d'une composition d'allulose particulaire
WO2024047121A1 (fr) 2022-09-01 2024-03-07 Savanna Ingredients Gmbh Procédé de préparation d'une composition d'allulose particulaire
CN116350648B (zh) * 2023-03-23 2024-01-26 江南大学附属医院 一种用于治疗炎症性肠病的多酚-寡糖复合物及其制备和应用
CN116350648A (zh) * 2023-03-23 2023-06-30 江南大学附属医院 一种用于治疗炎症性肠病的多酚-寡糖复合物及其制备和应用

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