CN104719827A - Co-crystallization method of aspartic acid derivative and sweetening acid - Google Patents
Co-crystallization method of aspartic acid derivative and sweetening acid Download PDFInfo
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- CN104719827A CN104719827A CN201510080234.6A CN201510080234A CN104719827A CN 104719827 A CN104719827 A CN 104719827A CN 201510080234 A CN201510080234 A CN 201510080234A CN 104719827 A CN104719827 A CN 104719827A
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- acid
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- aspartame
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Abstract
The invention belongs to the technical field of food additives, and particularly relates to a co-crystallization method of aspartame and a sweetening acid. The co-crystallization method comprises the following steps: adding a proper amount of water to the sweetening acid, and heating to 30-70 DEG C; rapidly adding aspartame under agitation, and keeping dissolving under agitation; and cooling and separating out co-crystal of aspartame and sweetening acid. The co-crystallization method has the beneficial effects that a novel co-crystallization method of the aspartame and the sweetening acid is provided; the obtained product has relatively high yield and purity, and has relatively good solubility; a compound sweetener which is obtained by compounding the product with a filler is capable of rapidly releasing a sweet taste after entering a mouth; and the product is added to drink to be drunk, is free of a bad after-taste, and relatively long in retention time of the sweet taste in an oral cavity, and has relatively good taste in comparison with similar products.
Description
Technical field
The invention belongs to and belong to technical field of food additives, be specifically related to the cocrystallization method of aspartic acid derivate and sweet taste acid.
Background technology
For a long time, carrying secretly of food ingredient and medicine batching is all an important topic in food industry and medical industry.In food, medical industry, initial use converted starch or natural gum carry flavor components secretly as matrix, because these two kinds of solubility of matrix own are little, solute can be caused to be difficult to disperse in water and the problem of becoming turbid, and product generally all through a longer dry run, will can cause sex change or the loss of thermal sensitivity and volatility batching.Cocrystallization refers to certain molecule and other physiologically acceptable acid, alkali, salt, non-ionic compound molecule is with hydrogen bond, pi-pi accumulation effect, Van der Waals force is connected with other non-covalent bonds and is combined in same lattice, heterogeneity, material of different nature crystallization together, forms the homogeneous mixture of Multiple components crystalline state.High-performance co-crystal thereof is the aggregation of fine crystal, can improve the dissolubility of goods, uniformity, mobility, compressibility and stability.Cocrystallization technology is applied in the preparation of certain series products manufactured in food industry, has the advantage of its uniqueness and potential excavation space.By food substrate material cocrystallization certain kinds component, and then improving/give goods new capability to meet special requirement, is one of the important motivity and guiding of food industry future technical advances.
Summary of the invention
The object of the present invention is to provide the cocrystallization method of aspartic acid derivate and sweet taste acid, comprise the steps:
Add in liquid medium by sweet taste acid, be heated to 30-70 DEG C and under agitation add aspartic acid derivate rapidly, keep stirring lower clearly molten, the cocrystallization of aspartic acid derivate and sweet taste acid is separated out in cooling.
In a preferred embodiment of the present invention, described sweet taste acid refers to have certain acid sweetener, includes but not limited to the acid sweetener containing one or more carboxyl or hydroxyl; Preferably comprise hydroxyl isomaltulose, D-sorbite, xylitol, steviol, glycyrrhizin, Sucralose, palatinose, D-mannital, dioxygen are disliked in thiazine acid, saccharinic acid, cyclohexylsulfamic or antierythrite one or more.
In a preferred embodiment of the present invention, described aspartic acid derivate is Aspartame or aspartoyl alanine ester.
In a preferred embodiment of the present invention, described liquid medium is water-bearing media, the mixed liquor of such as methyl alcohol and water; Preferred, described liquid medium is water.
In a preferred embodiment of the present invention, the inventory of described sweet taste acid is throw in 0.5-2.5mol in every premium on currency.
In a preferred embodiment of the present invention, the inventory of described aspartic acid derivate is throw in 0.5-2.5mol in every premium on currency.
The ratio of initiation material aspartic acid derivate of the present invention and sweet taste acid generally can change in very wide scope.Usually, the mol ratio of aspartic acid derivate and sweet taste acid is 0.2: 1-5: 1, and more preferably the scope of 0.5: 1-2: 1 is interior selects; The stoichiometry formed due to salt and the economic cause of method, the mol ratio of initiation material aspartic acid derivate and sweet taste acid is preferably 1: 1.
In the method for the invention, initiation material need not with dry or be actually dry form and use.The wet crystal block obtained can be used in the process preparing aspartic acid derivate, 2-6wt.% Aspartame slurries such as in water, or moisture is such as the wet Aspartame crystal cake of 30-70wt.%, this cake uses centrifugal or other isolation technics to obtain in the further procedure of processing after solid/liquid separation; Also can use the aqueous suspension containing dispersant, such as, 10-70wt.% Aspartame suspension in water is as initiation material.
Cocrystallization of the present invention can granulation admirably (after such as adding the water of about 30-35%, passing through wet granulation).They are also applicable to tabletted (such as by other component direct pressing by salt and solvent, or by directly suppressing other composition of the cocrystallization composition obtained by spraying dry and such as lactose and tablet) very much.
Beneficial effect of the present invention there are provided a kind of cocrystallization method of new aspartic acid derivate and sweet taste acid, and the product obtained has higher output and purity; And product has good dissolubility, the compound sweetener entrance obtained after composite with filler can feel sweet taste rapidly, adds in drink and drinks, and without bad aftertaste, and the time that sweet taste is trapped in oral cavity is long, has better mouthfeel compared with similar products.
Detailed description of the invention
Embodiment 1
0.4mol dioxygen is disliked thiazine acid to add in 250ml water, be heated to 70 DEG C and under agitation in 30s, add 0.4mol Aspartame, keep stirring lower clearly molten, a large amount of sediment is separated out after continuing to stir 10min, be cooled to 10 DEG C and be incubated 5h and separate out the cocrystallization that Aspartame and dioxygen dislike thiazine acid, dried in vacuo overnight at 40 DEG C, obtains white crystal 169.8g, moisture is 0.02%, passes through
1h-NMR identifies that product is the salt that Aspartame and dioxygen are disliked thiazine acid 1:1 cocrystallization and generated; High performance liquid chromatography monitoring obtains the content that Aspartame and dioxygen dislike thiazine acid and is respectively 63.8% and 36.1% (theoretical value: 64 and 36%), yield 89.2%.
Embodiment 2:
0.2mol hydroxyl isomaltulose is added in 250ml water, heat 50 DEG C and under agitation in 10s, add 0.2mol Aspartame, keep stirring lower clearly molten, separate out a large amount of sediment after continuing to stir 15min, be cooled to 10 DEG C and be incubated the cocrystallization that 10h separates out Aspartame and hydroxyl isomaltulose, dried in vacuo overnight at 40 DEG C, obtain off-white color crystal, obtain white crystal 110.8g, moisture is 0.03%, passes through
1h-NMR identifies that product is the salt that hydroxyl isomaltulose and Aspartame 1:1 cocrystallization generate, yield 85.5%.
Embodiment 3:
0.2mol antierythrite and 0.2mol xylitol are added in 250ml water, heat 65 DEG C and under agitation in 20s, add 0.4mol Aspartame, keep stirring lower clearly molten, a large amount of sediment is separated out after continuing to stir 10min, be cooled to 10 DEG C and be incubated the cocrystallization that 10h separates out Aspartame and antierythrite, xylitol, dried in vacuo overnight at 40 DEG C, obtains off-white color crystal 156.3g, yield 88.6%.
Embodiment 4:
0.1mol glycyrrhizin and 0.2mol xylitol are added in 250ml water, heat 64 DEG C and under agitation in 20s, add 0.3mol Aspartame, keep stirring lower clearly molten, a large amount of sediment is separated out after continuing to stir 20min, be cooled to 10 DEG C and be incubated the cocrystallization that 10h separates out Aspartame and glycyrrhizin, xylitol, dried in vacuo overnight at 40 DEG C, obtains off-white color crystal 171.5g, yield 84.1%.
Embodiment 5: effect example
Wherein, the Aspartame in reference substance 1 and reference substance 2 and dioxygen dislike thiazine acid without the step of cocrystallization, are directly mixed by ordinary powder.
More than display only describes principal character of the present invention and inventive point.Those skilled in the art should understand, and the present invention is not restricted to the described embodiments.Under the prerequisite not departing from inventive point and protection domain, the present invention also has various change, and these changes and improvements all will fall in the scope of protection of present invention.
Claims (6)
1. the cocrystallization method of aspartic acid derivate and sweet taste acid, comprises the steps:
Sweet taste acid added in appropriate amount of fluid medium, be heated to 30-70 DEG C and under agitation add aspartic acid derivate rapidly, keep stirring lower clearly molten, the cocrystallization of aspartic acid derivate and sweet taste acid is separated out in cooling.
2. cocrystallization method as claimed in claim 1, it is characterized in that, described sweet taste acid comprises hydroxyl isomaltulose, D-sorbite, xylitol, steviol, glycyrrhizin, alitame, Sucralose, palatinose, D-mannital, dioxygen are disliked in thiazine acid, saccharinic acid, cyclohexylsulfamic or antierythrite one or more.
3. cocrystallization method as claimed in claim 1, it is characterized in that, described aspartic acid derivate is Aspartame or aspartoyl alanine ester.
4. cocrystallization method as claimed in claim 1, it is characterized in that, described liquid medium is water-bearing media.
5. cocrystallization method as claimed in claim 1 or 2, it is characterized in that, the inventory of described sweet taste acid is throw in 0.5-2.5mol in every premium on currency.
6. cocrystallization method as claimed in claim 1 or 2, it is characterized in that, the inventory of described aspartic acid derivate is throw in 0.5-2.5mol in every premium on currency.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510080234.6A CN104719827A (en) | 2015-02-14 | 2015-02-14 | Co-crystallization method of aspartic acid derivative and sweetening acid |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510080234.6A CN104719827A (en) | 2015-02-14 | 2015-02-14 | Co-crystallization method of aspartic acid derivative and sweetening acid |
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| CN104719827A true CN104719827A (en) | 2015-06-24 |
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| CN201510080234.6A Pending CN104719827A (en) | 2015-02-14 | 2015-02-14 | Co-crystallization method of aspartic acid derivative and sweetening acid |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991474A (en) * | 2018-07-09 | 2018-12-14 | 福建科宏生物工程股份有限公司 | A kind of composite sweetener and preparation method thereof |
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES8604766A1 (en) * | 1985-09-20 | 1986-03-16 | Palomo Coll Alberto | Sweetening salts |
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
| CN101163411A (en) * | 2005-04-20 | 2008-04-16 | 麦克内尔营养有限公司 | Sweetening compositions |
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
-
2015
- 2015-02-14 CN CN201510080234.6A patent/CN104719827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES8604766A1 (en) * | 1985-09-20 | 1986-03-16 | Palomo Coll Alberto | Sweetening salts |
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
| CN101163411A (en) * | 2005-04-20 | 2008-04-16 | 麦克内尔营养有限公司 | Sweetening compositions |
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙等: "《低能量食品》", 31 August 2001, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991474A (en) * | 2018-07-09 | 2018-12-14 | 福建科宏生物工程股份有限公司 | A kind of composite sweetener and preparation method thereof |
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
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