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Functional sugar-substitute composition and preparation method thereof

A composition and functional technology, applied in the field of edible sweeteners, can solve the problems of monotonous taste, insufficient flavor and the like, and achieve the effects of low hygroscopicity, natural and full taste, and fast dissolving speed.

Active Publication Date: 2009-12-23
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also some sugar substitutes mixed with high-power sweeteners and dextrin, which have a relatively monotonous taste, not full flavor, and no other special functions except low calories.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The functional sugar substitute composition provided in this example has the following components and weight content: 50% isomaltooligosaccharide, 25% polydextrose, 22% maltodextrin, 1% sucralose, and 2% acesulfame potassium.

[0031] The preparation method of the above-mentioned functional sugar substitute composition is as follows: 0.1kg of sucralose and 0.2kg of acesulfame potassium are dissolved in 1kg of water at 25°C to form an aqueous solution; After sieving 2.2kg of fine powder, mix it evenly with a V-type mixer, put it in a wet mixing granulator, add the aqueous solution of sucralose and acesulfame potassium and stir to make a soft material, so that the high-intensity sweetener is evenly attached to other substances , granulated through a 40-mesh sieve, dried with hot air at 60°C until the water content is lower than 3%, and granulated with a 40-mesh vibrating sieve. The sweetness of the obtained functional sugar substitute composition is 10 times that of sucro...

Embodiment 2

[0033] The sugar substitute composition provided in this example includes the following ingredients by weight percentage: 40% isomaltooligosaccharide, 25% polydextrose, 5% oat dextran, 28.5% maltodextrin, 0.5% sucralose, Acesulfame K 1%.

[0034] The preparation method of the above-mentioned functional sugar substitute composition is as follows: 0.05kg of sucralose and 0.1kg of acesulfame potassium are dissolved in 1kg of water at 25°C to form an aqueous solution; 4kg of isomaltooligosaccharide, 2.5kg of polydextrose, After sieving 0.5kg of polysaccharide and 2.85kg of maltodextrin, mix them evenly with a V-type mixer, place them in a wet mixing granulator, add sucralose and acesulfame-K in aqueous solution and stir to make a soft material, so that the high-sweetness The agent is evenly attached to other substances, granulated through a 40-mesh sieve, dried with hot air at 60°C until the moisture content is lower than 3%, and granulated with a 40-mesh vibrating sieve. The swe...

Embodiment 3

[0036] The sugar substitute composition provided in this example comprises the following ingredients by weight percentage: 50% isomaltooligosaccharide, 20% polydextrose, 10% water-soluble wheat fiber, 18.5% maltodextrin, 0.5% sucralose, Acesulfame K 1%.

[0037] The preparation method of the above-mentioned functional sugar substitute composition is as follows: 0.05kg of sucralose, 0.1kg of acesulfame potassium, 5kg of isomaltooligosaccharide, 2kg of polydextrose, 1kg of water-soluble wheat fiber and 1.85kg of maltodextrin are mixed at 70°C Dissolve in water, stir to form a homogeneous solution, carry out spray granulation at the air inlet temperature of 180°C and outlet air temperature of 80°C, and granulate with a 40-mesh vibrating sieve. The sweetness of the obtained functional sugar substitute composition is five times that of sucrose, and the particle size is 0.43g / lm.

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PUM

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Abstract

The invention discloses a functional sugar-substitute composition comprising oligoisomaltose, water-solubility dietary fibers, maltodextrin, sucralose and acesulfame potassium. The saccharinity of the functional sugar-substitute composition is 2 to 10 times of the saccharinity of sucrose by regulating the raw materials to a reasonable proportion, and the cool and sweet mouth feel of the functional sugar-substitute composition approaches to the mouth feel of the sucrose. The invention also provides a preparation method of the functional sugar-substitute composition, which comprises a wet palletizing method and a spray drying method. The functional sugar-substitute composition has good solubility, low hygroscopicity and good stability, increases bifidus factors and dietary fibers which are beneficial for human bodies, is a health low-calorie food and is suitable for various kinds of drinks, cake and health products.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a functional sugar substitute composition, and at the same time, the invention also relates to a preparation method of the functional sugar substitute composition. Background technique [0002] With the development of the national economy and the improvement of people's living standards, the number of diabetic patients in my country continues to increase, and the age of onset tends to be younger. The 2002 survey on nutrition and health status of Chinese residents showed that there were more than 20 million diabetics and nearly 20 million people with impaired glucose tolerance in my country, and 300 million people were overweight and obese, and the trend was increasing year by year. Experts at the IDF Western Pacific Diabetes Conference predicted that by 2025, the number of diabetics in China will reach 50 million. [0003] At present, nutritive sugars such as sucrose and syrup are still th...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L1/29A23L1/307A23L27/30A23L33/00A23L33/20
Inventor 梁莹崔炳群张素娟
Owner GUANGDONG FOOD IND INST
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