JPH01148173A - Low-caloric sweetener composition having crystalline appearance - Google Patents
Low-caloric sweetener composition having crystalline appearanceInfo
- Publication number
- JPH01148173A JPH01148173A JP62306858A JP30685887A JPH01148173A JP H01148173 A JPH01148173 A JP H01148173A JP 62306858 A JP62306858 A JP 62306858A JP 30685887 A JP30685887 A JP 30685887A JP H01148173 A JPH01148173 A JP H01148173A
- Authority
- JP
- Japan
- Prior art keywords
- erythritol
- crystals
- sweetener
- low
- aqueous solution
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 235000013615 non-nutritive sweetener Nutrition 0.000 title claims description 3
- 239000013078 crystal Substances 0.000 claims abstract description 45
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 36
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 36
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 35
- 239000003765 sweetening agent Substances 0.000 claims abstract description 35
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 17
- 239000004386 Erythritol Substances 0.000 abstract description 30
- 229940009714 erythritol Drugs 0.000 abstract description 30
- 235000019414 erythritol Nutrition 0.000 abstract description 29
- 239000007864 aqueous solution Substances 0.000 abstract description 15
- 238000001816 cooling Methods 0.000 abstract description 9
- 239000000243 solution Substances 0.000 abstract description 9
- 238000002425 crystallisation Methods 0.000 abstract description 6
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 abstract description 4
- 108010011485 Aspartame Proteins 0.000 abstract description 4
- 239000000605 aspartame Substances 0.000 abstract description 4
- 235000010357 aspartame Nutrition 0.000 abstract description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract description 4
- 229960003438 aspartame Drugs 0.000 abstract description 4
- 229940085605 saccharin sodium Drugs 0.000 abstract description 4
- 239000004378 Glycyrrhizin Substances 0.000 abstract description 3
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 abstract description 3
- 229960004949 glycyrrhizic acid Drugs 0.000 abstract description 3
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019410 glycyrrhizin Nutrition 0.000 abstract description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 abstract description 2
- 235000010358 acesulfame potassium Nutrition 0.000 abstract description 2
- 229960004998 acesulfame potassium Drugs 0.000 abstract description 2
- 239000000619 acesulfame-K Substances 0.000 abstract description 2
- -1 stervioside Chemical compound 0.000 abstract description 2
- 238000000151 deposition Methods 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 238000001556 precipitation Methods 0.000 description 5
- 230000003068 static effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000013081 microcrystal Substances 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 241000282806 Rhinoceros Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004299 exfoliation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
（ａ）発明の目的
（産業上の利用分野）
本発明は外観結晶状の低カロリー性、非う触性の甘味料
組成物に関する。DETAILED DESCRIPTION OF THE INVENTION (a) Object of the Invention (Field of Industrial Application) The present invention relates to a low-calorie, non-cariogenic sweetener composition having a crystalline appearance.
（従来の技術）
非糖類甘味料、たとえばアス・ぐルテーム、ステビオサ
イド、サッカリンナトリウム、ノーマチン、グリチルリ
チン、アセスルファムカリウム、サイ。(Prior Art) Non-saccharide sweeteners such as as-glutame, stevioside, sodium saccharin, normatine, glycyrrhizin, acesulfame potassium, rhinoceros.
クラミン酸ナトリウム等は、しょ糖に較ぺて数百倍もの
甘味力のある甘味料であり、低カロリー性及び非う触性
のために、とかく健康上に問題のある糖類甘味料に代っ
て、その用途が拡大しつつある。Sodium clamate is a sweetener that has several hundred times the sweetening power compared to sucrose, and because of its low calorie and non-carousing properties, it can be used as an alternative to sugar sweeteners that have health problems. , its uses are expanding.
しかし、これらの非糖類甘味料は、その高甘味度のため
に一般家庭等においては、単品のままで使用するのが不
可能に近く、通常、増量剤を配合した粉末状のもの、又
はそれをさらに賦形剤を用いて適宜の形状に成形したも
のとして使用されている。ところが、それらの外観が粉
薬状又は顆粒薬状であるために、従来の甘味料のイメー
ジになじまない欠点があった。However, due to their high sweetness, it is nearly impossible to use these non-saccharide sweeteners as single products in general households, and they are usually sold in powdered form containing fillers or powdered ones. It is used after being further molded into an appropriate shape using an excipient. However, because they have a powder-like or granule-like appearance, they have the disadvantage that they do not fit the image of conventional sweeteners.
ｆ！り、ｌＩアルコールのソルビトール、マルチトール
、キシリトール等は良好な甘味質を有し、非消化性（す
なわち低カロリー性）及び非う触性の甘味料として広く
使用され、かつかかる糖アルコなる甘味料組成物も既に
知られている。しかし、これらの塘アルコールは、最近
になって、ラットや犬や人体などくよる実験で、かなシ
分解・吸収されカロリー的にしょ糖と大差がないという
報告もあるほどで、腸内細菌によって資化され、消化・
吸収されてエネルギー源になシうるものである。f! The alcohols sorbitol, maltitol, xylitol, etc. have good sweetness and are widely used as non-digestible (i.e. low-calorie) and non-carious sweeteners, and such sugar alcohol sweeteners. Compositions are also already known. However, in recent experiments involving rats, dogs, and humans, it has been reported that these alcohols are broken down and absorbed into kana, and are not much different from sucrose in terms of calories; digested,
It can be absorbed and used as an energy source.
また、これらの糖アルコールと非糖類甘味料との混合物
は、前記のように粉薬状又は顆粒薬状の外観を有する欠
点があった。Furthermore, mixtures of these sugar alcohols and non-saccharide sweeteners have the drawback of having a powder-like or granule-like appearance as described above.
微結晶状の低カロリー甘味料組成物を提案した（特願昭
６２−２５０７５６号、及び特願昭６２−２５６２６２
号）。しかし、かかるメソ−エリスリトールの表面を非
糖類甘味料で被覆した本のは、とが判明した。proposed a microcrystalline low-calorie sweetener composition (Japanese Patent Application No. 62-250756 and Japanese Patent Application No. 62-256262).
issue). However, it was found that the surface of such meso-erythritol was coated with a non-saccharide sweetener.
（発明が解決しようとする問題点）
本発明は、しょ糖のグラ二重−糖様の美麗な結晶状外観
及び良好な甘味質を有し、低カロリー及び非う触性であ
シ、運搬時等においても甘味料成分の剥離や分離を起さ
ない甘味料組成物を提供しようとするものである。(Problems to be Solved by the Invention) The present invention has a beautiful crystalline appearance similar to that of sucrose and good sweetness, is low in calories, is non-carious, and is easy to transport. The present invention also aims to provide a sweetener composition that does not cause exfoliation or separation of sweetener components.
（ｂ）発明の構成
（問題点を解決するための手段）
本発明は、メソ−エリスリトールの結晶中尺Ｊ又は聚晶
中に非糖類甘味料を含有せしめることによって、その目
的を達成できたのである。(b) Structure of the Invention (Means for Solving Problems) The object of the present invention was achieved by incorporating a non-saccharide sweetener into the meso-erythritol crystals. be.
すなわち、本発明の外観結晶状の低カロリー甘るもので
ある。That is, the present invention has a crystalline appearance and is low in calories and sweet.
本発明において用いるメソ−エリスリトールは、構造式
％式％
で表わされる四価の糖アルコールであり、分子量１２２
、融点１１９℃の白色結晶で、外観はしょ糖のグラニユ
ー糖に似ていて、水によく溶け、非消化性、非う触性、
非褐変性である。このメン−エリスリトール（以下にお
いて、これを単に「エリスリトール」ということがある
。）は、天然の藻類、キノコ類などに含まれ、また日本
酒、ワイン、醤油などにも少量含まれている。甘味の強
さ及び甘味質は、ツクネルテスト結果によれば、甘味の
強さがしょ糖よシやや弱く、ぶどう糖よシやや強く、し
ょ糖の約７５〜８０％の甘味に相当し、口当シがしょ塘
の甘味に近いが、後味がしょ糖よシせ味が残らない。Meso-erythritol used in the present invention is a tetravalent sugar alcohol represented by the structural formula %, and has a molecular weight of 122
, a white crystal with a melting point of 119°C, similar in appearance to granulated sucrose, highly soluble in water, non-digestible, non-carious,
Non-browning. This men-erythritol (hereinafter sometimes simply referred to as "erythritol") is contained in natural algae, mushrooms, etc., and is also contained in small amounts in Japanese sake, wine, soy sauce, etc. Regarding sweetness intensity and sweetness quality, according to Tsuknel test results, the sweetness intensity is slightly weaker than sucrose and slightly stronger than glucose, equivalent to about 75-80% of the sweetness of sucrose, and the taste is less sweet than sucrose. It has a sweetness similar to that of Tong, but does not leave a sucrose-like aftertaste.
本発明の甘味料組成物は、かかるメソ−エリスリトール
の結晶中及び／又は聚晶間に非糖類甘味“料を含有せし
めてなるものであるが、その非糖類甘味料としては、た
とえばアメ−４ルテーム、ステビオサイド、サッカリン
ナトリウム、ソーマチン、グリチルリチン、アスファム
カリウムなどがあげられる。The sweetener composition of the present invention contains a non-saccharide sweetener in the meso-erythritol crystals and/or between the meso-erythritol crystals. Examples include luteme, stevioside, sodium saccharin, thaumatin, glycyrrhizin, and asfam potassium.
本発明の甘味料組成物を製造する代表的な方法は、非糖
類甘味料を添加したエリス’Ｊ）−ルの過飽和水溶液か
らエリスリトールの結晶を析出させる方法である。すな
わち、非糖類甘味料を添加したエリスリトールの過飽和
水溶液からエリスリトールの結晶を成長・析出させると
、その生成結晶中及び／又は聚晶間に非糖類甘味料が含
まれてきて、本発明の甘味−料組成物が得られる。この
場合に、エリスリトール水溶液が過飽和状態にある限υ
は、結晶の析出が続行することになるから、非糖類甘味
料を添加した比較的に高い温度のエリスリトールの過飽
和水溶液を冷却しながら結晶の析出を行なわせるのが望
ましい。A typical method for producing the sweetener composition of the present invention is to precipitate crystals of erythritol from a supersaturated aqueous solution of erythritol to which a non-saccharide sweetener has been added. That is, when crystals of erythritol are grown and precipitated from a supersaturated aqueous solution of erythritol to which a non-saccharide sweetener has been added, the non-saccharide sweetener is contained in the resulting crystals and/or between the crystals, resulting in the sweetness of the present invention. A raw material composition is obtained. In this case, the limit to which the erythritol aqueous solution is supersaturated is υ
Since crystal precipitation continues, it is desirable to allow crystal precipitation to occur while cooling a relatively high temperature supersaturated aqueous solution of erythritol to which a non-saccharide sweetener has been added.
そのエリスリトールの結晶の析出には、静置結晶法、及
び流動結晶法のいずれの方法も用いることができるが、
静置結晶法の方が非糖類甘味料の含有量の多い結晶が得
られる。また、析出するエリスリトール結晶の大きさ、
結晶中及び／又は聚晶間に含有されてくる非糖類甘味量
の量は、エリスリトール水溶液の過飽和度、冷却速度、
攪拌条件などによって変化するから、これらの条件を制
御することＫよって、結晶の大きさや非糖類甘味料の含
有量を成る程度調節することができる。また、非糖類甘
味料の含有量の調節は、エリスリト−ルに対する非糖類
甘味料の添加割合の制御によりても行なうことができる
。Both the static crystal method and the fluid crystal method can be used to precipitate the erythritol crystals.
The static crystallization method yields crystals with a higher content of non-saccharide sweeteners. In addition, the size of the precipitated erythritol crystals,
The amount of non-saccharide sweetness contained in the crystals and/or between the crystals depends on the supersaturation degree of the erythritol aqueous solution, the cooling rate,
Since it changes depending on the stirring conditions, etc., by controlling these conditions, the size of the crystals and the content of the non-saccharide sweetener can be adjusted to a certain extent. Further, the content of the non-saccharide sweetener can also be adjusted by controlling the ratio of non-saccharide sweetener added to erythritol.
エリスリトール過飽和水溶液は、液温が７０℃以下の低
温溶液からも結晶の析出をさせることができるから、高
温で甘味度や甘味質の低下するような非糖類甘味料、た
とえばアスパルテーム等を含有する甘味料組成物の製造
が容易である。比較的低温のエリスリトール過飽和水溶
液から静置結晶法で長時間を要して結晶の析出をさせた
場合には、生成結晶が扁平状の大きな結晶、いわゆるロ
ック米糖様の結晶となるが、このような結晶も、必要に
応じて粉砕して粒度を揃えれば、美麗な微結晶状の外観
を有する甘味料組成物とすることができる。A supersaturated aqueous solution of erythritol can precipitate crystals even from a low-temperature solution with a liquid temperature of 70°C or lower, so it cannot be used for sweeteners containing non-saccharide sweeteners, such as aspartame, whose sweetness and quality decrease at high temperatures. The material composition is easy to manufacture. When crystals are precipitated from a relatively low-temperature supersaturated aqueous solution of erythritol using the static crystallization method over a long period of time, the resulting crystals are large, flat crystals, similar to rock rice sugar. If such crystals are crushed to make the particle size uniform, if necessary, a sweetener composition having a beautiful microcrystalline appearance can be obtained.
静置結晶法を用いて本発明の甘味料組成物を製造する一
態様例を述べると、温度が約７０℃程度、濃度が３０重
量％以上、好ましくは５０重量％以上のエリスリトール
過飽和水溶液に、非糖類甘味料、たとえばアスパルテー
ム粉末を、エリスリトールに対して１〜！、５重量％の
割合で添加混合する。次いでこの非糖類甘味料の添加さ
れた温度的７０℃程度のエリスリトール過飽和水溶液を
室温で放置して徐々に冷却しながら結晶の析出を行なわ
せる。この場合に、結晶として少量のエリスリトールの
微結晶を添加して起晶させてもよいが、その無添加下で
も充分く起晶させることができる。To describe one embodiment of producing the sweetener composition of the present invention using the static crystallization method, in a supersaturated aqueous solution of erythritol at a temperature of about 70°C and a concentration of 30% by weight or more, preferably 50% by weight or more, Non-sugar sweeteners, such as aspartame powder, to 1 to erythritol! , 5% by weight. Next, the supersaturated aqueous solution of erythritol at a temperature of about 70° C. to which the non-saccharide sweetener has been added is allowed to stand at room temperature and gradually cooled to allow precipitation of crystals. In this case, a small amount of erythritol microcrystals may be added as crystals to cause crystallization, but sufficient crystallization can be achieved even without the addition of erythritol.
エリスリトール水溶液の各種の温度における飽和濃度は
下表に示すとおシであるから、かかる放冷による冷却を
しながら結晶を析出させる場合には、最終放冷温度にお
ける飽和濃度分に相当する量を除いたエリスリトール量
を結晶として析出させることができる。The saturated concentration of erythritol aqueous solution at various temperatures is shown in the table below, so when crystals are precipitated while cooling by such cooling, remove the amount equivalent to the saturated concentration at the final cooling temperature. The amount of erythritol can be precipitated as crystals.
エリスリトール水溶液の飽和濃度
温度 飽和ａ度
８０℃ ７３．２重量−
６０℃ ６１．８ ＃
４０℃ ４６．８ ＃
２０℃ ３３．２ ＃
なお、結晶の析出をさせるエリスリトール水溶液の過飽
和度が高すぎると、育晶中に微結晶が生成しやすく、結
晶粒径の不揃いな製品が得られることがある。このよう
な場合には結晶の析出をさせるエリスリトール水溶液の
冷却速度をコントロールして、過飽和度が過度にならな
いようにする。Saturation concentration temperature of erythritol aqueous solution Saturated a degree 80℃ 73.2 weight - 60℃ 61.8 # 40℃ 46.8 # 20℃ 33.2 # Note that if the supersaturation degree of the erythritol aqueous solution is too high to cause crystal precipitation , microcrystals are likely to form during crystal growth, and products with irregular crystal grain sizes may be obtained. In such a case, the cooling rate of the aqueous erythritol solution that causes crystal precipitation is controlled to prevent the degree of supersaturation from becoming excessive.
（実施例）
以下に、実施例をあげてさらに詳述するが、本発明はそ
の実施例によって限定されるものではない。(Example) The present invention will be described in more detail below with reference to Examples, but the present invention is not limited by the Examples.
実施例１
エリスリトール４００．＠を溶解した濃度５０重量−の
水溶液に、液温が７０℃に冷却された時点で、アス・９
ルテーム粉末を４〜ｌＯ１それぞれ添加し、よく混合し
たのち室温に放置して放冷しながら８時間結晶の成長を
させ、生成結晶を母液と分離した。Example 1 Erythritol 400. When the temperature of the solution was cooled to 70°C, As.9
After 4 to 1 O1 of luteme powder was added and mixed well, the mixture was left at room temperature to allow crystal growth for 8 hours while cooling, and the resulting crystals were separated from the mother liquor.
分離された結晶の表面に附着している糖液を５℃、７０
重量−のアルコール水溶液で洗浄し、６０℃で５時間真
空乾燥させた。得られた結晶のアスパルテーム含有量は
、それぞれ下表に示すとおシであった。The sugar solution attached to the surface of the separated crystals was heated at 5℃ and 70℃.
The sample was washed with an aqueous alcohol solution of 20% by weight and dried under vacuum at 60° C. for 5 hours. The aspartame content of the obtained crystals was as shown in the table below.
４１の場合 ０．１重量％
８．９ ＃ ０．１ ＃１０ｇ＃
０．２ １
得られたアス・やルテーム含有エリスリ） −／１４晶
は美麗な結晶状の外観を有していた。In the case of 41 0.1% by weight 8.9 # 0.1 #10g #
0.2 1 The obtained erythrium containing as-yaltame) -/14 crystal had a beautiful crystalline appearance.
実施例２
エリスリトール４００ｇを溶解した濃度５０重量％及び
温度７０℃の水溶液に、サッカリンナトリウム粉末を４
〜１０，９それぞれ添加して溶解させたのち、室温で放
冷によシ冷却しながら８時間結晶の成長をさせた。析出
結晶を母液と分離し、結晶表面に附着した糖液を温度５
℃及び濃度７０重量−のアルコール水溶液で洗浄し、８
０℃で２時間乾燥させた。生成結晶中のサッカリンナト
リウム含有量は、それぞれ下表に示すとおシであった。Example 2 Into an aqueous solution containing 400 g of erythritol at a concentration of 50% by weight and a temperature of 70°C, 4 saccharin sodium powder was added.
After adding and dissolving each of ~10 and 9, crystals were allowed to grow for 8 hours while cooling by standing at room temperature. The precipitated crystals are separated from the mother liquor, and the sugar solution attached to the crystal surface is heated to a temperature of 5.
℃ and aqueous alcohol solution with a concentration of 70% by weight.
It was dried at 0°C for 2 hours. The saccharin sodium content in the produced crystals was as shown in the table below.
４ＪＦの場合 ０．１５重量−ａＪＦ ＃
０．１７ ＃１０９ ｚ
０．２５ ＃得られたサッカリンナトリウム含有エ
リスリトール結晶は美麗な結晶状の外観を有するもので
あった。For 4JF 0.15 weight - aJF #
0.17 #109 z
0.25# The obtained saccharin sodium-containing erythritol crystals had a beautiful crystalline appearance.
（Ｃ）発明の効果
本発明の甘味料組成物は、しょ二様の美麗な結晶状外観
を有し、甘味質が良好で、低カロリー性、゛ 非う触
性であり、かつ運搬中等においても粒子の粉砕や成分分
離を起さない。(C) Effects of the Invention The sweetener composition of the present invention has a beautiful crystalline appearance, has good sweetness, is low in calories, is non-carious, and is easy to transport. It also does not cause particle pulverization or component separation.
特許出願人 三菱化成工業株式会社 日研化学株式会社Patent applicant: Mitsubishi Chemical Industries, Ltd. Nikken Chemical Co., Ltd.
Claims (1)
糖類甘味料を含有せしめてなる外観結晶状の低カロリー
甘味料組成物。1) A low-calorie sweetener composition having a crystalline appearance and containing a non-saccharide sweetener in and/or between mesoerythritol crystals.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62306858A JPH0659188B2 (en) | 1987-12-05 | 1987-12-05 | Appearance Crystalline low-calorie sweetener composition manufacturing method |
| US07/235,919 US4886677A (en) | 1987-08-25 | 1988-08-23 | Surface-modified meso-erythritol composition |
| EP88113872A EP0304915B1 (en) | 1987-08-25 | 1988-08-25 | Compression-moldet meso-erythritol products. |
| DE3887033T DE3887033T2 (en) | 1987-08-25 | 1988-08-25 | Molded meso-erythritol products. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62306858A JPH0659188B2 (en) | 1987-12-05 | 1987-12-05 | Appearance Crystalline low-calorie sweetener composition manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01148173A true JPH01148173A (en) | 1989-06-09 |
| JPH0659188B2 JPH0659188B2 (en) | 1994-08-10 |
Family
ID=17962096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62306858A Expired - Lifetime JPH0659188B2 (en) | 1987-08-25 | 1987-12-05 | Appearance Crystalline low-calorie sweetener composition manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0659188B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
| JP2010527609A (en) * | 2007-05-22 | 2010-08-19 | ザ・コカ−コーラ・カンパニー | Delivery system for natural high-intensity sweetener composition, blending method and method of use |
| JP2014519342A (en) * | 2012-06-21 | 2014-08-14 | ▲ず▼博中舜生物技▲術▼有限公司 | Method for enhancing the sweetness of erythritol through co-crystallization and product obtained thereby |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5618180A (en) * | 1979-07-23 | 1981-02-20 | Colt Ind Operating Corp | Electromagnetic valve assembly for fuel weighing |
| JPS58155054A (en) * | 1982-03-10 | 1983-09-14 | Ajinomoto Co Inc | Sugar crystal containing dipeptide sweetener and its preparation |
| JPS60234567A (en) * | 1984-05-08 | 1985-11-21 | Kanegafuchi Chem Ind Co Ltd | Saccharide powder comprising maltose as main component, its preparation, low sweetener containing it |
-
1987
- 1987-12-05 JP JP62306858A patent/JPH0659188B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5618180A (en) * | 1979-07-23 | 1981-02-20 | Colt Ind Operating Corp | Electromagnetic valve assembly for fuel weighing |
| JPS58155054A (en) * | 1982-03-10 | 1983-09-14 | Ajinomoto Co Inc | Sugar crystal containing dipeptide sweetener and its preparation |
| JPS60234567A (en) * | 1984-05-08 | 1985-11-21 | Kanegafuchi Chem Ind Co Ltd | Saccharide powder comprising maltose as main component, its preparation, low sweetener containing it |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
| JP2010527609A (en) * | 2007-05-22 | 2010-08-19 | ザ・コカ−コーラ・カンパニー | Delivery system for natural high-intensity sweetener composition, blending method and method of use |
| JP2014519342A (en) * | 2012-06-21 | 2014-08-14 | ▲ず▼博中舜生物技▲術▼有限公司 | Method for enhancing the sweetness of erythritol through co-crystallization and product obtained thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0659188B2 (en) | 1994-08-10 |
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