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Novel zero-calorie sweetener and preparation method thereof

A sweetener, a new technology, applied in the direction of food ingredients containing non-sugar sweeteners, food ingredients, food science, etc., can solve the problem of difficult to ensure the appearance of crystals, ideal synergistic realization of yield, high technical requirements for co-crystallization, and taste There are few optional options, etc., to achieve the effects of good economy, more sweetness selectivity, and simple and easy preparation methods

Active Publication Date: 2019-08-30
SHANDONG BENYUE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since both steviol glycosides and mogrosides are easily soluble in water, the requirements for co-crystallization technology are relatively high, and it is difficult to ensure the synergistic realization of beautiful crystals, ideal yield, and appropriate sweetness
[0007] The existing zero-calorie sweetener has a single variety, few taste options and low yield of co-crystallization. Therefore, it is urgent to explore a new type of zero-calorie sweetener with many taste options and ideal yield

Method used

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  • Novel zero-calorie sweetener and preparation method thereof
  • Novel zero-calorie sweetener and preparation method thereof
  • Novel zero-calorie sweetener and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Zero-calorie sweetener that doubles the sweetness of sucrose

[0041] (1) 60 g of deionized water is heated to 65° C., 0.2 g of new methyl hesperidin dihydrochalcone is added, and the mixture is stirred and dissolved fully.

[0042] (2) Raise the water temperature to 70°C, add 99.8 g of erythritol, and stir to dissolve fully.

[0043] (3) Put the clarified mixed solution in a water bath and slowly stir and cool down. The cooling rate should not be too fast. Cool down to -2°C at a speed of 3°C / min. Continue stirring at a speed of 30r / min for 8 hours to obtain 91g of a co-crystal product , The image of the co-crystal product under a 10X microscope is as image 3 Shown.

[0044] Sweetness determination: Determine the taste evaluation team of no less than three people, take 10% sucrose solution as a benchmark control, weigh 10g sweetener and dissolve in 100g purified water, at this time the sweetener concentration is also 10%, the three think The sweetness of the two is equivalent...

Embodiment 2

[0046] Zero-calorie sweetener with 5 times the sweetness of sucrose

[0047] (1) Heat 65 g of deionized water to 80° C., add 1 g of new methyl hesperidin dihydrochalcone, and stir to fully dissolve.

[0048] (2) Increase the water temperature to 90° C., add 99 g of erythritol, and stir to fully dissolve.

[0049] (3) Put the clarified mixed solution in a water bath and slowly stir and cool down. The cooling rate should not be too fast. Cool down to -2°C at a rate of 2°C / min. Continue stirring at a speed of 30r / min for 7 hours to obtain a co-crystal product of 92.5. g, the image of the co-crystal product under a 10x microscope is as follows Figure 4 Shown.

[0050] Sweetness determination: Determine the taste evaluation team of no less than three people, and take the 10% sucrose solution as the benchmark control, weigh 2g sweetener and dissolve in 100g purified water, at this time the sweetener concentration is also 2%, the three think Both have the same sweetness, reaching 5 times t...

Embodiment 3

[0052] Zero-calorie sweetener that reaches 10 times the sweetness of sucrose

[0053] (1) 70 g of deionized water is heated to 80° C., 2 g of new methyl hesperidin dihydrochalcone is added, and the mixture is stirred and fully dissolved.

[0054] (2) Raise the water temperature to 85°C, add 98 g of erythritol, and stir to fully dissolve.

[0055] (3) Put the clarified mixed solution in a water bath and slowly stir and cool down. The cooling rate should not be too fast. Cool down to 0°C at a speed of 2.5°C / min. Continue stirring at a speed of 30r / min for 4 hours to obtain 93g of a co-crystal product. The image of the co-crystal product under a 10x microscope is Figure 5 Shown.

[0056] Sweetness determination: Determine the taste evaluation team of no less than three people, take 10% sucrose solution as the benchmark control, weigh 1g sweetener and dissolve it in 100g purified water, at this time the sweetener concentration is also 1%, the three think Both have the same sweetness, re...

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Abstract

The invention belongs to the technical field of sweeteners, and particularly relates to a novel zero-calorie sweetener and a preparation method thereof. The sweetener is prepared from the following raw materials in parts by weight: 90-99.8 parts of erythritol, and 10-0.2 parts of neomethyl hesperidin dihydrochalcone. The novel zero-card sweetener disclosed by the invention has the advantages of attractive crystal, high sweetness selectivity, no heat, and high yield, is simple and easy to obtain, is widely used in coffee and hot drinks, and can also be used as table sugar at a restaurant or athome; both erythritol and neomethyl hesperidin dihydrochalcone are naturally extracted sweeteners, and have no calories, so this product does not cause blood sugar changes in a consumer, does not produce heat, and can be used as a zero-calorie sweetener.

Description

Technical field [0001] The invention belongs to the technical field of sweeteners, and specifically relates to a novel zero-calorie sweetener and a preparation method thereof. Background technique [0002] Zero-calorie sweeteners do not contain calories, have a novel and unique taste, and are mostly beautiful lenses. They can be widely used in the addition of hot drinks such as coffee and the adjustment of table sweetness, and have a broad application prospect. [0003] In recent years, with the continuous deepening of people's healthy diet, the market demand for zero-calorie sweeteners has also increased year by year. There are more and more researches in this area. [0004] Erythritol is produced by fermentation of glucose. It is a white crystalline powder with a cubic structure. It is not easy to absorb moisture, has a refreshing sweet taste and very low calories. It does not participate in sugar metabolism and causes blood sugar rise. It is suitable for a variety of foods. [000...

Claims

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Application Information

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IPC IPC(8): A23L27/30
CPCA23L27/34A23L27/30A23V2002/00A23V2250/25A23V2250/6402
Inventor 崔立军陈良王振东刘传斌
Owner SHANDONG BENYUE BIOTECH
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