NL7807127A - Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid - Google Patents
Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid Download PDFInfo
- Publication number
- NL7807127A NL7807127A NL7807127A NL7807127A NL7807127A NL 7807127 A NL7807127 A NL 7807127A NL 7807127 A NL7807127 A NL 7807127A NL 7807127 A NL7807127 A NL 7807127A NL 7807127 A NL7807127 A NL 7807127A
- Authority
- NL
- Netherlands
- Prior art keywords
- salt
- alkali metal
- acid
- sweetener
- process according
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 39
- 150000001720 carbohydrates Chemical class 0.000 title 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 title 1
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 229910052783 alkali metal Inorganic materials 0.000 claims abstract description 13
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 12
- -1 alkali metal salts Chemical class 0.000 claims abstract description 11
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 10
- MNWFXJYAOYHMED-UHFFFAOYSA-N heptanoic acid Chemical compound CCCCCCC(O)=O MNWFXJYAOYHMED-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 6
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 6
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000008101 lactose Substances 0.000 claims abstract description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- 150000002763 monocarboxylic acids Chemical class 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 125000004432 carbon atom Chemical group C* 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 4
- 150000001340 alkali metals Chemical group 0.000 claims description 3
- 150000001735 carboxylic acids Chemical class 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 125000000600 disaccharide group Chemical group 0.000 claims 3
- 235000015197 apple juice Nutrition 0.000 claims 2
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 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 abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 14
- 239000002253 acid Substances 0.000 abstract description 5
- 150000007513 acids Chemical class 0.000 abstract description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 26
- 239000000243 solution Substances 0.000 description 17
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 4
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 description 4
- 235000011056 potassium acetate Nutrition 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- AWQSAIIDOMEEOD-UHFFFAOYSA-N 5,5-Dimethyl-4-(3-oxobutyl)dihydro-2(3H)-furanone Chemical compound CC(=O)CCC1CC(=O)OC1(C)C AWQSAIIDOMEEOD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000005643 Pelargonic acid Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- DRQXUCVJDCRJDB-UHFFFAOYSA-N Turanose Natural products OC1C(CO)OC(O)(CO)C1OC1C(O)C(O)C(O)C(CO)O1 DRQXUCVJDCRJDB-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 150000001734 carboxylic acid salts Chemical class 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 150000002762 monocarboxylic acid derivatives Chemical class 0.000 description 2
- IUGYQRQAERSCNH-UHFFFAOYSA-N pivalic acid Chemical compound CC(C)(C)C(O)=O IUGYQRQAERSCNH-UHFFFAOYSA-N 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- RULSWEULPANCDV-PIXUTMIVSA-N turanose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](C(=O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RULSWEULPANCDV-PIXUTMIVSA-N 0.000 description 2
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical class OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000001361 adipic acid Chemical class 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical class OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000012174 carbonated soft drink Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical class OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000001991 dicarboxylic acids Chemical class 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Chemical class 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010187 selection method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229940005605 valeric acid Drugs 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
- 1 - * ψ- 1 - * ψ
Ref.: Case Q 568/569 (R) j iRef .: Case Q 568/569 (R) j i
Unilever N.V. te RotterdamUnilever N.V. in Rotterdam
Korte aanduiding: "Werkwijze ter versterking van de zoetkracht van oraal toe te dienen preparaten die een di-saccharide bevatten"Short designation: "Method for enhancing the sweetness of orally administered preparations containing a di-saccharide"
De uitvinding heeft betrekking op een werkwijze ter . versterking van de zoetkracht van oraal toe te dienen preparaten, in het bijzonder voedingsmiddelen, die een disaccharide bevatten.The invention relates to a method for. enhancement of the sweetening power of preparations to be administered orally, especially foods containing a disaccharide.
De uitvinding heeft bovendien betrekking op een zoetmiddel 5 dat een disaccharide bevat.The invention also relates to a sweetener 5 containing a disaccharide.
Het is uit Food Research, Band 8, No. 5, 179-193 (19^3) * bekend dat verbindingen zoals natriumchloride, citroerïfcuur, appelzuur, melkzuur en wijnsteenzuur de zoetheid van sucrose of lactose verhogen, terwijl zoutzuur of azijnzuur geen 10 merkbare verhoging van de zoetheid van sucrose veroorzaken.It is from Food Research, Band 8, No. 5, 179-193 (19 ^ 3) * are known to contain compounds such as sodium chloride, citric acid, malic acid, lactic acid and tartaric acid to increase the sweetness of sucrose or lactose, while hydrochloric or acetic acid do not appreciably increase the sweetness of sucrose.
Sindsdien zijn talrijke experimenten uitgevoerd die tot tegenstrijdige resultaten hebben geleid.Numerous experiments have been carried out since then, which have led to conflicting results.
Verder is uit het Britse octrooischrift 1.275.3^7 bekend Na- of K-zouten van citroenzuur, adipinezuur, glucosezuur, 15 fümaarzuur,wijnsteenzuur, barns.teenzuur, appelzuur of azijnzuur in melkprodukten in combinatie met saccharine of cyclo-hexylsulfaminezuur, te gebruiken om de bittere en metallische bijsmaak van deze stoffen te maskeren.Furthermore, it is known from British Patent 1,275,3 ^ 7 to use Na or K salts of citric acid, adipic acid, glucose acid, fumaric acid, tartaric acid, succinic acid, malic acid or acetic acid in milk products in combination with saccharin or cyclohexylsulfamic acid to mask the bitter and metallic taste of these substances.
In combinatie met suikers, zoals bijvoorbeeld sucrose of 7807127 'Ê» Λ& - 2 “ lactose,waren de bovengenoemde dicarbonzuren of hydroxycarbon-zuren niet in staat een merkbare versterking van de zoetheid teweeg te brengen.In combination with sugars, such as, for example, sucrose or 7807127 'Ê »Λ & - 2“ lactose, the above dicarboxylic acids or hydroxycarboxylic acids were unable to produce a noticeable enhancement of sweetness.
Gevonden werd nu dat men de zoetheid van een disaccharide-5 bevattend preparaat kon verhogen door een effectieve hoeveelheid van ten minste een fysiologisch aanvaardbaar zout van een ongesubstitueerd monocarbonzuur met een rechte of vertakte keten, dat ten hoogste 20 koolstofat omen bevat, toe te passen.It has now been found that one could increase the sweetness of a disaccharide-containing formulation by using an effective amount of at least one physiologically acceptable salt of an unsubstituted straight or branched chain monocarboxylic acid containing up to 20 carbon atoms.
Als disaccharide kunnen sucrose, turanose, cellobiose, 10 trehalose, meliobiose, lactulose en palatinose, lactose en maltose worden genoemd.As the disaccharide, sucrose, turanose, cellobiose, trehalose, meliobiose, lactulose and palatinose, lactose and maltose can be mentioned.
Als aanvaardbare zouten komen in aanmerking de alkalimetaal-, de aardalkalimetaal- of de ammoniumzouten of mengsels daarvan.The acceptable salts are the alkali metal, the alkaline earth metal or the ammonium salts or mixtures thereof.
Bij voorkeur worden de alkalimetaalzouten toegepast.The alkali metal salts are preferably used.
15 Geschikte zouten zijn bijv. de zouten afgeleid van azijnzuur, propionzuur, boterzuur, pentaancarbonzuur, trimethyl-azijnzuur, isoboterzuur, isovaleriaanzuur, heptaanzuur, pelargonzuur.Suitable salts are, for example, the salts derived from acetic acid, propionic acid, butyric acid, pentanecarboxylic acid, trimethyl acetic acid, isobutyric acid, isovaleric acid, heptanoic acid, pelargonic acid.
Bij voorkeur worden zouten afgeleid van zuren met 2-9 kool-stofatomen en in het bijzonder van zuren die een hydrofoob 20 karakter hebben, toegepast.Preferably salts derived from acids with 2-9 carbon atoms and in particular from acids having a hydrophobic character are used.
De zouten die voor toepassing in voedingsmiddelen het meest in aanmerking komen zijn de zouten afgeleid van azijnzuur, boterzuur, heptaanzuur of isovaleriaanzuur.The salts most suitable for use in foodstuffs are those derived from acetic acid, butyric acid, heptanoic acid or isovaleric acid.
Een effectieve hoeveelheid van het zout kan aan het 25 disaccharide of aan een disaccharide-bevattende compositie worden toegevoegd of in een voedingsmiddel in situ worden gevormd.An effective amount of the salt can be added to the disaccharide or to a disaccharide-containing composition or formed in situ in a foodstuff.
De effectieve hoeveelheid zal van geval tot geval variëren.The effective amount will vary from case to case.
De bovengrens wordt vaak bepaald door de concentratie waarbij het l 7807127 - 3 - zout een karakteristieke, ongewenste smaak aan de compositie verleent. ‘The upper limit is often determined by the concentration at which the 17807127-3 salt gives a characteristic, undesirable taste to the composition. "
Het gehalte aan zout kan afhankelijk van persoonlijke smaak en de beoogde toepassing binnen ruime grenzen variëren.The salt content can vary within wide limits depending on personal taste and the intended application.
5 In de regel varieert het gehalte aan de zouten volgens de uitvinding tussen 0,01-10 gew.% en bij voorkeur tussen 0,1-1 gew.$ op basis van het uiteindelijke produkt, terwijl het gehalte aan suiker tussen 1 en 100¾ kan variëren.As a rule, the content of the salts according to the invention varies between 0.01-10 wt.% And preferably between 0.1-1 wt.% On the basis of the final product, while the sugar content between 1 and 100¾ may vary.
De nieuwe mengsels volgens de uitvinding, die als 10 essentiële componenten de boven-gedefinieerde disacchariden en zouten bevatten, kunnen in de vorm van poeders, tabletten, granulaten of in de vorm van oplossingen, suspensies of emulsies * al dan niet in aanwezigheid van verdunningsmiddelen of dragers, zoals eetbare oliën, water of zetmeel, in voedingsmiddelen of 15 andere oraal toe te dienen preparaten worden toegepast.The new mixtures according to the invention, containing as essential components the above-defined disaccharides and salts, may be in the form of powders, tablets, granules or in the form of solutions, suspensions or emulsions *, whether or not in the presence of diluents or carriers, such as edible oils, water or starch, in food or other orally administered preparations.
Het zoetmiddel volgens de uitvinding, dat als essentiële componenten een disaccharide en tenminste ëën fysiologisch aanvaardbaar zout van een ongesubstitueerd monocarbonzuur met een rechte of vertakte keten met ten hoogste 20 koolstofatomen 20 bevat, kan in een grote verscheidenheid van produkten worden toegepast. Voorbeelden hiervan zijn chocolade-bevattende produkten, dranken, zoals koffie, thee en cacao, al dan niet koolzuur-bevattende frisdranken, al dan niet alcoholische dranken, zuivelprodukten zoals consumptie-ijs, verder graan- en zetmeelprodukten zoals brood, 25 deegwaren, bakkerijprodukten, vruchten, groenten, sappen, sauzen, gelatine-achtige produkten, zoals jams, vlees- en visprodukten, pruimtabak, toiletartikelen zoals mondspoelmiddelen, tandpasta,The sweetener of the invention, which contains as essential components a disaccharide and at least one physiologically acceptable salt of an unsubstituted straight or branched chain monocarboxylic acid having up to 20 carbon atoms, can be used in a wide variety of products. Examples thereof are chocolate-containing products, beverages such as coffee, tea and cocoa, carbonated or non-carbonated soft drinks, alcoholic or non-alcoholic drinks, dairy products such as ice cream, further cereal and starch products such as bread, pasta, bakery products, fruits, vegetables, juices, sauces, gelatinous products, such as jams, meat and fish products, chewing tobacco, toiletries such as mouth rinses, toothpaste,
VV
7807127 V - 4 - f» keeltabletten en verdere oraal toe te dienen geneesmiddelen. :7807127 V - 4 - f »throat tablets and further orally administered medicines. :
Het zoetmiddel volgens de uitvinding kan ook worden toegepast in instantprodukten die in water gerehydrateerd worden zoals bijvoorbeeld voeder voor dieren.The sweetener according to the invention can also be used in instant products that are rehydrated in water, such as, for example, animal feed.
5 De uitvinding zal nu aan de hand van de volgendeThe invention will now be described with reference to the following
Voorbeelden worden toegelicht.Examples are explained.
Voorbeeld IExample I
Het effect van de carbonzuurzouten volgens de uitvinding werd met behulp van panels volgens de volgende procedure 10 onderzocht.The effect of the carboxylic acid salts of the invention was examined using panels according to the following procedure.
De panels:The panels:
De monsters werden geëvalueerd, hetzij door panel A, hetzij door panel B.The samples were evaluated either by panel A or panel B.
Panel A bestond uit 9 personen (vrouwen en mannen 15 doorelkaar) waarvan de leeftijd varieerde van 19 tot 45 jaar.Panel A consisted of 9 persons (women and men 15 together) whose age ranged from 19 to 45 years.
Ir. het algemeen beoordeelden 4-7 personen van dit panel de monsters. De leden van de panels waren vertrouwd met organoleptsische test-procedures.Ir. generally, 4-7 individuals from this panel rated the samples. Panel members were familiar with organoleptic test procedures.
Panel B bestond uit 17 personen (vrouwen en mannen 20 doorelkaar) waarvan de leeftijd varieerde van 19 tot 45 jaar.Panel B consisted of 17 people (20 women and men mixed) whose ages ranged from 19 to 45 years.
Dit panel was speciaal geselecteerd uit het laboratorium-personeel. De selectie-procedure werd in drie achtereenvolgende sessies uitgevoerd.This panel was specially selected from the laboratory personnel. The selection procedure was carried out in three consecutive sessions.
In elke sessie evalueerden de panelleden de zoetkracht van 7807127 - 5 - ' 6Vs, 6 3 4% * s a 6,6%' s en 6,8#’s waterige sucrose-oplossingen in \ drie driehoekstesten. Elke driehoekstest omvatte twee monsters die : identiek waren en één monster dat een afwijkende sucrose-concentratie had. De aangeboden concentraties waren willekeurig 5 verdeeld onder de monsters. De panelleden werd gevraagd het afwijkende monster aan te wijzen. Het selectie-criterium was dat de kans voor het kiezen van het juiste monster, per ongeluk, minder dan 6% was. De geselecteerde panelleden werden op de hoogte gesteld, van de achtergrond van het werk. In het 10 algemeen 9-^ personen uit dit geselecteerde panel B evalueerde het effect van de verbindingen volgens de uitvinding.In each session, panel members evaluated the sweetening power of 7807127 - 5 - 6Vs, 6 3 4% * s a 6.6% 's and 6.8 #' s aqueous sucrose solutions in three triangle tests. Each triangle test included two samples that were: identical and one sample that had a deviating sucrose concentration. The concentrations offered were randomly distributed among the samples. The panel members were asked to identify the abnormal sample. The selection criterion was that the chance of choosing the right sample, by accident, was less than 6%. The selected panel members were informed of the background of the work. In general, 9 subjects from this selected panel B evaluated the effect of the compounds of the invention.
Organoleptische testprocedure .Organoleptic test procedure.
Het effect van de carbonzuurzóuten volgens de uitvinding werd door middel van vergelijkende proeven geëvalueerd. Elk 15 panellid kreeg twee bekers van 100 ml. Eén beker bevatte 50 ml van de waterige oplossing van een suiker in gedestilleerd water, terwijl de andere beker dezelfde volume en concentratie aan suiker, plus een bepaalde hoeveelheid van een verbinding volgens de uitvinding, bevatte.The effect of the carboxylic acid salts according to the invention was evaluated by means of comparative tests. Each panelist received two 100 ml beakers. One beaker contained 50 ml of the aqueous solution of a sugar in distilled water, while the other beaker contained the same volume and concentration of sugar, plus a certain amount of a compound of the invention.
20 De bekers werden willekeurig gecodeerd met een nummer van drie cijfers. De volgorde van de aangeboden monsters was door de panelleden niet bekend. Elk panellid evalueerde in elke sessie het effect van de verbinding volgens de uitvinding twee maal, namelijk de verbinding was hetzij in het eerste, hetzij 25 in het tweede aangeboden monster.The cups were randomly coded with a three-digit number. The order of the samples presented was unknown to the panel members. Each panelist evaluated the effect of the compound of the invention twice in each session, namely, the compound was either in the first or second sample presented.
Vier paren vergelijkende proeven werden willekeurig aangeboden in één sessie. De panelleden werd gevraagd om de monsters in de aangeboden volgorde te proeven en aan te geven welk monster van de 780712? twee aangeboden monsters het zoetste was.Four pairs of comparative tests were offered at random in one session. The panelists were asked to sample the samples in the order presented and to indicate which sample of the 780712? two samples offered was the sweetest.
De uitgesproken voorkeuren voor de meest zoete oplossing werden opgeteld. De monsters werden gepresenteerd bij kamertemperatuur in test-cabines die. vrij waren van elke geur en 5 voorzieningen hadden voor het uitspuwen van de monsters. De panelleden mochten tussendoor gedestilleerd water drinken of wat brood eten.The expressed preferences for the sweetest solution were added up. The samples were presented at room temperature in test booths that. free from any odor and had 5 provisions for spitting out the samples. The panel members were allowed to drink distilled water or eat some bread.
6$!s suerose-oplossingen die K-zouten van de volgende earbonzuren volgens de uitvinding bevatten werden door panels 10 onderzocht en vergeleken met een standaard 6%'s sucrose-oplossing: mierezuur, propionzuur, boterzuur, iso-boterzuur, trimethyl-azijnzuur, valeriaanzuur, iso-valeriaanzuur, hexaanzuur, heptaanzuur, octaanzuur, pelargonzuur.6% suose solutions containing K salts of the following ear acids of the invention were examined by panels 10 and compared with a standard 6% sucrose solution: formic acid, propionic acid, butyric acid, iso-butyric acid, trimethyl acetic acid , valeric acid, iso-valeric acid, hexanoic acid, heptanoic acid, octanoic acid, pelargonic acid.
De pH van de 6% sucrose-oplossing en van de oplossingen die 15 &% sucrose en één van de zouten volgens de uitvinding bevatten lag tussen 5j0 en 7*0.The pH of the 6% sucrose solution and of the solutions containing 15% sucrose and one of the salts of the invention was between 50 and 7 * 0.
Alle oplossingen bevatten het zout in dezelfde molaire concentratie namelijk ongeveer 7 mM. In alle gevallen werd een significante uitspraak gedaan ten gunste van de zout-bevattende 20 oplossingen die zoeter werden bevonden dan de 6%'s sucrose-oplossing.All solutions contain the salt in the same molar concentration, namely about 7 mM. In all cases, a significant statement was made in favor of the salt-containing solutions which were found to be sweeter than the 6% sucrose solution.
In alle gevallen werd geconstateerd dat het sucrose-gehalte van de zout-bevattende oplossingen met tenminste 105? verlaagd kan worden om dezelfde zoetheidsgraad te verkrijgen als de 25 standaard 6$ 's sucrose-bevattende oplossing.In all cases, the sucrose content of the salt-containing solutions was found to be at least 105? can be reduced to obtain the same degree of sweetness as the standard 6 $ sucrose-containing solution.
Voorbeeld IIExample II
De experimenten van Voorbeeld I werden herhaald onder toepassing van de Na-zouten van bovengenoemde earbonzuren.The experiments of Example I were repeated using the Na salts of the above ear carboxylic acids.
h 7807127 » "¥ I ' - 7 - Λh 7807127 »" ¥ I "- 7 - Λ
In alle gevallen werd een significante uitspraak gedaan .In all cases, a significant statement was made.
-è.-e.
ten gunste van de zout-bevattende oplossingen die zoeter werden bevonden.in favor of the salt-containing solutions which were found to be sweeter.
Voorbeeld IIIExample III
5 De experimenten van Voorbeeld I werden herhaald onder toepassing van de magnesiumzouten van bovengenoemde carbon-zuren.The experiments of Example I were repeated using the magnesium salts of the above carboxylic acids.
In alle gevallen werd een significante uitspraak gedaan ten gunste van de zout-bevattende oplossingen die zoeter 10 werden bevonden dan de 6%'s sucrose-oplossing.In all cases, a significant statement was made in favor of the salt-containing solutions found to be sweeter than the 6% sucrose solution.
Voorbeelden IV-VIIExamples IV-VII
De experimenten van Voorbeeld I werden herhaald met dit verschil dat turanose, trehalose, maltose, resp. lactose in plaats van sucrose werden gebruikt.The experiments of Example I were repeated with the difference that turanose, trehalose, maltose, respectively. lactose instead of sucrose were used.
15 In alle gevallen werd een significante uitspraak gedaan ten gunste van de zout-bevattende oplossingen die zoeter werden bevonden dan de 6% suikeroplossing.In all cases, a significant statement was made in favor of the salt-containing solutions which were found to be sweeter than the 6% sugar solution.
Voorbeeld VIIIExample VIII
Het effect van kaliumacetaat werd organoleptiséh 20 geëvalueerd in een melkdrank,bereid uit een samenstelling bestaande uit de volgende vaste bestanddelen: plantaardig vet 11,92 gram emulgator 0,5 gram magere melkpoeder 26 gram 25 moutpoeder 24 gram sucrose 37»5 gram toffee-smaakstof 0,08 gramThe effect of potassium acetate was evaluated organoleptis 20 in a milk drink, prepared from a composition consisting of the following solid components: vegetable fat 11.92 grams of emulsifier 0.5 grams of skimmed milk powder 26 grams of 25 malt powder 24 grams of sucrose 37 »5 grams of toffee flavor 0.08 grams
Een warme drank werd bereid door 30 gram van de boven- 7807127 4 v - 8 - vermelde samenstelling in 150 ml warm water op te lossen.A hot beverage was prepared by dissolving 30 grams of the above mentioned composition in 150 ml of warm water.
Eenzelfde drank werd bereid onder toepassing van 0,35# kaliumacetaat.The same drink was prepared using 0.35 # potassium acetate.
Beide dranken werden aan een panel aangeboden. Het 5 panel . sprak zich significant uit ten gunste van de kaliumacetaat-bevattende drank die zoeter werd bevonden.Both drinks were presented to a panel. The 5 panel. pronounced significantly in favor of the potassium acetate-containing beverage which was found to be sweeter.
Het suikergehalte van de kalciumacetaat-bevattende drank kon met ongeveer 10# verlaagd worden om een zoetheidsgraad te bereiken die gelijk was aan de drank die geen kalium- · 10 . acetaat bevatte.The sugar content of the potassium acetate-containing beverage could be reduced by about 10 # to achieve a sweetness level equal to the beverage containing no potassium-10. acetate.
Voorbeeld IXExample IX
Het effect van K-butyraat werd organoleptisch geëvalueerd * in een chocoladedrank bereid uit een samenstelling bestaande uit de volgende vaste bestanddelen: 15 cacaopoeder 16 gram magere melkpoeder 34 gram natriumchloride 0,68 gram vaniline 0,32 gram lecithine 1 gram 20 suiker 48 gramThe effect of K-butyrate was evaluated organoleptically * in a chocolate drink prepared from a composition consisting of the following solid ingredients: 15 cocoa powder 16 grams skimmed milk powder 34 grams sodium chloride 0.68 grams vaniline 0.32 grams lecithin 1 gram 20 sugar 48 grams
Een chocoladedrank werd bereid door 24 gram van-bovengenoemde samenstelling te mengen met 150 gram water.A chocolate drink was prepared by mixing 24 grams of the above composition with 150 grams of water.
Eenzelfde chocolade drank werd bereid onder toepassing van 0,25# K-butyra&t.A similar chocolate drink was prepared using 0.25 # K-butyra & t.
25 De uitspraak van het panel was significant ten gunste van de zout-bevattende drank die,zoeter werd bevonden dan de drank die geen K-butyraat bevatte.The panel's statement was significant in favor of the salt-containing beverage, which was found to be sweeter than the beverage containing no K-butyrate.
780712/ 'i780712 / 'i
Claims (19)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7807127A NL7807127A (en) | 1978-06-30 | 1978-06-30 | Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7807127A NL7807127A (en) | 1978-06-30 | 1978-06-30 | Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid |
| NL7807127 | 1978-06-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL7807127A true NL7807127A (en) | 1980-01-03 |
Family
ID=19831165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL7807127A NL7807127A (en) | 1978-06-30 | 1978-06-30 | Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL7807127A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2539006A1 (en) * | 1983-01-12 | 1984-07-13 | Agronomique Inst Nat Rech | REHYDRATING COMPOSITION USED IN PARTICULAR IN THE FEEDING OF YOUNG ANIMALS WHICH CAN NO LONGER DIGERATE MILK NORMALLY AND COMPLETE FOR ITS PREPARATION |
-
1978
- 1978-06-30 NL NL7807127A patent/NL7807127A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2539006A1 (en) * | 1983-01-12 | 1984-07-13 | Agronomique Inst Nat Rech | REHYDRATING COMPOSITION USED IN PARTICULAR IN THE FEEDING OF YOUNG ANIMALS WHICH CAN NO LONGER DIGERATE MILK NORMALLY AND COMPLETE FOR ITS PREPARATION |
| EP0116484A1 (en) * | 1983-01-12 | 1984-08-22 | Institut National De La Recherche Agronomique | Rehydrating composition for treatment of young animals unable to digest normally the milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5859191B2 (en) | Taste improving composition for high intensity sweetener and its application | |
| EP1492801B1 (en) | Methods and compositions for altering the sweetness delivery profile of sucralose | |
| EP3496551B1 (en) | Liquid allulose composition | |
| JP3025510B2 (en) | Sweetener composition | |
| JP5947039B2 (en) | Highly active antioxidant based on trehalulose | |
| JP2010528595A (en) | Antioxidant for food | |
| JP6931289B2 (en) | Sweetness enhancer and sweetness enhancer flavor composition | |
| JP4227344B2 (en) | Flavor improver | |
| EP3682742B1 (en) | Allulose caramel | |
| NL7807127A (en) | Increasing the sweetness of di:saccharide(s) - by adding salt of unsubstituted mono:carboxylic acid | |
| JP4382465B2 (en) | Mucosal immunostimulant | |
| NL7807128A (en) | Increasing sweetness of poly:hydric alcohol(s) - by adding salt of unsubstituted mono:carboxylic acid | |
| JPH0556763A (en) | Method for producing process flavoring agent | |
| JP2024066491A (en) | Method for inhibiting sourness, and food composition with reduced sourness | |
| Giri et al. | An Overview on the Molecular Aspects of Food Additives | |
| JP2022117134A (en) | Method for producing Hihatsu extract, Hihatsu extract-containing composition, and oral composition | |
| JP2020129965A (en) | Coconut milk feel enhancer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A1B | A search report has been drawn up | ||
| BI | The patent application has been withdrawn |