Note: Descriptions are shown in the official language in which they were submitted.
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The use of oligosaccharides to increase the sweetness and improve the taste of
an acesulfame-K/aspartame mixture
The present invention relates to the use of oligosaccharides to increase the
sweetening power and enhance the taste of an acesulfame-K/aspartame
mixture.
Mixtures of acesulfame-K and aspartame having synergistic increase in
sweetening power are described in the literature (DE-C 2 628 294).
US 5,425,961 describes chewing gum products which include fructo-
oligosaccharides as bulking agents. In addition, the stabilizing action of
these
fructooligosaccharides on aspartame and, for example, a mixture aspar-
tame/acesulfame/fructooligosaccharides (Example 105) is described. No details
are given on the sweetening power of mixtures of this type.
EP-A 646 326 describes a sweetener combination which includes an
oligosaccharide in solid or pulverized form which is coated with a sweetener.
The object underlying this invention is to provide a solid sweetener mixture
containing oligosaccharides in which the oligosaccharide particles do not
stick
together or aggregate. A further object mentioned is to provide a sweetener
mixture with improved flow behavior and sweetening power. However, the
synergy implied by the examples and tabies is only small.
DE=A 195 14 274 describes an effervescent tablet containing inulin. Inulin in
this
case is primarily intended to function as fiber, but can also cause a "fuller
flavor"
in the beverage. Example 2 of this document relates to an effervescent tablet
which, in addition to inulin, inter alia also contains acesulfame and
aspartame
and which gives a soft drink when dissolved in water. The document gives no
details of the sweetening power of mixtures of sweeteners and inulin.
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2
Furthermore, there continues to be a great need for sweetener mixtures which
have a taste and mouthfeel as similar as possible to a sucrose solution and
which achieve this effect with the lowest possible concentrations of
sweetener.
Surprisingly, it has now been found that mixtures of acesulfame-K and
aspartame and an oligosaccharide show an increase in sweetening power which
greatly exceeds in extent the expectations of those skilled in the art, coming
extremely close to the taste and mouthfeel of sucrose.
The present invention therefore relates to the use of oligosaccharides to
increase the sweetening power and enhance the taste of an acesulfame-
K/aspartame mixture.
A mixture of acesulfame-K and aspartame in a ratio of 95:5 to 5:95, in
particular
70:30 to 30:70, preferably 50:50, has proved to be useful.
Oligosaccharides within the context of the present invention are, in
particular,
water-soluble, generally, but not necessarily, non-metabolizable oligo-
saccharides which comprise at least two monosaccharide components. The
number of monosaccharide compohents which an oligosaccharide according to
the claims may comprise is generally subject to no upper limit and is
determined, in particular, by the water solubility usually required.
Generally,
oligosaccharides have 2 to 60 monosaccharide components.
Monosaccharides which the oligosaccharides according to the claims may
comprise are generally hexoses, which can be present as furanosides or
pyranosides. Examples of monosaccharides are glucose, galactose and
fructose. Preferred oligosaccharides are, in particular, inulins,
oligofructoses,
galactooligosaccharides, isomalto-oligosaccharides, lactosucrose, maltose,
glycosylsucrose, maltotetraose and trehalose.
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The oligosaccharides according to the claims are known and are commercially
available or may be prepared by methods known to those skilled in the art.
Fructooligosaccharides are carbohydrates which belong to the fructan group. In
the case of fructooligosaccharides, a distinction is made between inulin and
oligofructose. Chemically, inulin is composed of polysaccharides and
oligosaccharides which virtually all have the chemical structure GFn (G =
glucose, F = fructose and n = the number of fructose units which are linked
together as a chain). The degree of polymerization is 2 to 60 molecules. The
linkages between the molecules are of a particular type. They have the P(2--1)
form, which means that the molecules are indigestible for all higher
organisms.
Inulin functions as an energy reserve in numerous fruits and plants. In
Europe,
inulin is prepared industrially from chicory plants. Naturally occurring
inulin
molecules are extracted from the chicory root, purified and dried. Inulin
contains
oligofructose which is to an extent an inulin fraction having a low degree of
polymerization (about 2 to 9). It is isolated from inulin by hydrolysis.
Inulin and
oligofructose are recognized as food constituents in Europe. Galacto-
oligosaccharides are likewise carbohydrates which are chemically a mixture of
poly- and oligosaccharides. The degree of polymerization is between 1 and 7
molecules. Galactooligosaccharides are produced industrially from lactose by
enzymatic hydrolysis.
Isomaltooligosaccharides are produced from maltose-rich starch hydrolysates by
enzymatic hydrolysis. Lactosucrose is produced from lactose, which is present
in milk, using the enzyme fructofuranosidase and sucrose is produced from cane
sugar. Maltose and trehalose are both disaccharides which consist of two
molecules of glucose, but which differ from one another in the type of linkage
between the two glucose components. Maltose is equal to sucrose with respect
to digestibility, calorific value and cariogenicity. Glycosylsucrose is
produced
from a mixture of sucrose and starch hydrolysates by the enzyme transferase.
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It is equal in sweetness profile and calorific value to sucrose, but is
markedly
less sweet. Maltotetraose is a tetrasaccharide of four molecules of glucose.
The oligosaccharides can be used in the process according to the invention
alone or in mixtures with one another.
The oligosaccharides can be added to the sweetener mixture in various
concentrations which primarily depend on the respective application. A weight
ratio of 10:1 to 10,000:1, in particular 500:1 to 5000:1, based on the
sweetener
mixture, is of practical importance.
In addition to one or more oligosaccharides, taste-modifying substances, such
as neohesperidin DC (NHDC), thaumatin or rhamnose, can also be added to the
sweetener mixture. Here also, the amount added can vary within broad limits
and primarily depends on the application.
The oligosaccharides are admixed to the sweetener mixture by methods known
per se, for example by mixing the components in suitable mixers or
granulators,
or else in fluidized-bed apparatuses. However, joint dissolution in water is
also
possible.
As the following examples and comparison examples show, the increase in
sweetening power which can be achieved by the process according to the
invention is surprisingly markedly greater than that which can be achieved
using
the individual sweeteners. Thus, to achieve a defined sweetness, according to
the invention smaller amounts of sweetener are sufficient, in comparison with
the prior art.
Numerous sensory tests and experimental values have shown that 300 mg/kg
of acesulfame-K (ASK) give the same sweetness as a 4.9% strength aqueous
sucrose solution. 300 mg/kg of aspartame (APM) give an aqueous solution the
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same sweetness as 4.6% sucrose. It is already known that a very marked
increase in sweetening power occurs if ASK and APM are combined in equal
parts (see DE-C 2 628 294). Thus, for example, the combination of 90 mg/kg of
ASK with 90 mg/kg of APM is just as sweet as 300 mg/kg of ASK alone or as a
5 4.9% strength sucrose solution, although it would be assumed that, for
example,
150 mg/kg of ASK and 150 mg/kg of APM should be just as sweet as 300 mg/kg
of individual sweetener. The increase in sweetening power which is produced by
such a combination of ASK and APM in equal parts is thus 40%. When the
increase in sweetening power of an ASK/APM combination by oligosaccharides
was determined, this previously known increase in sweetening power was taken
into account by means of its already being incorporated in the experiments:
since, as described above, it is known that 90 mg/kg of ASK and 90 mg/kg of
APM have the same sweetness as a 4.9% strength sucrose solution, the
measured sweetening power of the particular oligosaccharide was simply added
by calculation. The result of this calculation is the theoretical sweetening
power
which the particular acesulfame-K/aspartame/oligosaccharide mixture ought to
have. In order to establish the actual sweetening power, the particular
acesulfame-K/aspartame/oligosaccharide mixtures were tasted against
corresponding suitable sucrose solutions and statistically evaluated. It was
found in this case, surprisingly, that the actual sweetening powers determined
by sensory experiments are considerably higher than the theoretical sweetening
powers determined by calculation.
Thus, lactosucrose in a 10% strength aqueous solution has the same
sweetening power as a 3.7% strength aqueous solution of sucrose. If the
sweetening power of sucrose is given the value 1, a 10% strength aqueous
solution of lactosucrose is 0.37 times as sweet as sucrose. In a 10% strength
solution, inulin has the same sweetening power as a 1% strength aqueous
solution of sucrose. If, therefore, the sweetening power of sucrose is given
the
value 1, a 10% strength aqueous solution of inulin is 0.1 times as sweet as
sucrose. The mixture of 90 mg/kg of acesulfame-K and 90 mg/kg of aspartame
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is just as sweet as a 4.9% strength sucrose solution, or the acesulfame-
K/aspartame mixture is 0.49 times as sweet as sucrose. If the two sweetening
powers are added, that is 0.37 of lactosucrose + 0.49 of acesulfame-
K/aspartame, this gives a theoretical sweetening power of 0.86 of the
sweetening power of sucrose, or a sweetening power corresponding to 8.6%
strength sucrose solution. However, in fact, a sweetening power corresponding
to a 10.4% strength sucrose solution was determined, that is 1.04 times as
sweet as sucrose. If the sweetening power of 0.86 determined by calculation is
taken as 100%, this gives an increase in sweetening power of 20.9% for the
actual sweetening power. In the case of inulin, a theoretical sweetening power
of 0.1 + 0.49 = 0.59 times the sweetening power of sucrose is obtained, or a
sweetening power corresponding to a 5.9% strength sucrose solution. However,
in fact, a sweetening power corresponding to an 8.2% strength sucrose solution
was determined, that is 0.82 times as sweet as sucrose. This gives an increase
in sweetening power of 39%, therefore.
It must be emphasized here once again that the known increase in sweetening
power which is produced solely by the combination of ASK and APM has no
influence here on the increase in sweetening power, since the known increase
in sweetening power occurring in this case was taken into account by the
corresponding reduction in the amounts of the individual sweeteners.
If the combination acesulfame-K/Iactosucrose alone, without the additional
sweetener aspartame, is considered, the unpredictable increase in sweetness
according to the invention becomes very particularly marked.
The sweetness of 300 mg/kg of acesulfame-K corresponds to the sweetness of
a 4.9% strength sucrose solution, that is 0.49 times as sweet as sucrose. If
acesulfame-K is combined with a 10% strength lactosucrose solution, which is
0.37 times as sweet as sucrose, the sweetness determined by calculation is
0.86 times as sweet as sucrose. However, in fact, a sweetness 0.90 times as
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sweet as sucrose was determined by sensory tests. Compared with the
sweetness intensity of 0.86 determined by calculation, this gives an increase
in
sweetening power of only 4.7%.
The combination of aspartame and lactosucrose alone also gives the same
pattern. 300 mg/kg of APM are 0.46 times as sweet as sucrose. If this is
combined with a 10% strength lactosucrose solution, which is 0.37 times as
sweet as sucrose, the theoretical sweetening power 0.83 times as sweet as
sucrose is determined by calculation. In fact, sensory tests determined that
the
actual sweetening power of this mixture is 0.95 times as sweet as sucrose.
This
gives an increase in sweetening power of 14.5%.
Both increases in sweetening power of the individual sweeteners with
lactosucrose are markedly less than the increase in sweetening power which is
achieved by the combination of acesulfame-K and aspartame with lactosucrose.
In the case of inulin, the following pattern results:
acesulfame-K/inulin has a theoretical sweetening power of 0.49 + 0.1 = 0.59,
but
the sweetening power actually determined is 0.64. The increase in sweetening
power is thus only 8.5%.
Aspartame/inulin has a theoretical sweetening power of 0.46 + 0.1 = 0.56, but
the sweetening power actually determined is 0.65. The increase in sweetening
power is thus only 16.1 %.
In this case also, both increases in sweetening power of the individual
sweeteners with inulin are markedly lower than the increase in sweetening
power which is achieved by the combination of acesulfame-K and aspartame.
In addition to this unexpected synergistic action, the oligosaccharides
according
to the claims exhibit still other advantageous effects.
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Owing to their chemical structure, which cannot be hydrolyzed by the human
digestive enzymes, most of the oligosaccharides are not digested in the small
intestine, but act as soluble fibers. Not until the large intestine are they
fermented without residue by the beneficial microflora. This is principally
carried
out by the endogenous bifidobacteria. This process stimulates the growth of
the
endogenous bifidobacteria and inhibits the growth of harmful bacteria, such as
enterobacteriaceae or streptococci. A change of this type in the composition
of
the intestinal flora is considered to be beneficial to humans.
Oligosaccharides
having these properties are therefore termed "prebiotic", since they stimulate
the
development of the endogenous desirable bacteria in the digestive tract. In
addition, this activates the immune system and the synthesis of vitamins (eg
B,
and B12) and improves the uptake of some minerals. The uptake of
oligosaccharides of this type in a sufficient amount thus generally makes a
positive contribution to the well-being and health of humans.
The consequence of this special metabolism is that these oligosaccharides
supply only a very few calories to the body. In the large intestine, the
microorganisms can convert the products into free fatty acids, some of which
are
absorbed. Owing to this metabolic process, the calorific value of inulin at
only 1
kcal/g and of oligofructose at only 1.5 kcal/g is markedly below that of fat,
fructose, glucose, sugars and starch.
The uptake of oligosaccharides of this type also causes typical fiber effects,
since they increase the transit rate of the intestinal contents and they
increase
the stool weight, decrease the pH in the intestine, improve the ratio of
HDL/LDL
cholesterol, decrease the triglycerol and fat values in the blood and prevent
constipation.
Oligosaccharides having the above-described properties have no effect on
blood glucose level, do not stimulate insulin secretion and do not affect the
glucagon level. Therefore, they are suitable for diabetics.
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Since no fructose or glucose is released by the oral flora during the
metabolism
of, for example, inulin, isomaltooligosaccharides or lactosucrose, these
substances cause virtually no caries and no dental plaque.
Since fructo- and galactooligosaccharides, just as isomaltooligosaccharides
and
lactosucrose, give the product body in the amount added, since they are
soluble
fiber, the viscosity of the product is increased and thus the mouthfeel is
markedly and highly pleasantly improved, actually without intrusive fibers in
the
product as are known from traditionally fiber-enriched beverages ("bran
effect").
Glycosylsucrose, owing to its special mode of preparation, has the advantage
of
not being cariogenic, since the sucrose present therein cannot be fermented by
the bacteria in the oral cavity. It thus has the same beneficial properties
giving
body in beverages as conventional saccharides, but without the hazard of
causing caries.
A further advantage of oligosaccharides according to the claims such as
maltotetraose, maltose or trehalose is the improved technological properties,
particularly with respect to foods other than beverages. In this case it has
been
found that bakery products and confectionary, for example, which are greatly
improved with respect to the technological properties can be produced.
However, since these oligosaccharides are markedly less sweet than
commercially conventional sugars, increasing the sweetness using sweeteners
is necessary. The sweeteners here also act as taste intensifiers/enhancers, ie
the sweet taste of the mixture of sweeteners and these oligosaccharides
becomes much more sugar-like than would be expected.
Maltose, used instead of some of the sugar, for example, in bakery products
prevents starch retrogradation, which leads to staling of bakery products,
very
much better than conventional saccharides, but otherwise has the properties of
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conventional saccharides (eg sucrose, fructose, glucose), such as the low
water
activity.
Trehalose likewise prevents retrogradation of the starch in bakery products.
In
5 addition, if trehalose is employed as sugar substitute mixed with
sweeteners, the
bakery products are pleasant, aromatic and juicy. Jelly babies which were made
with a portion of trehalose have a very fruity and aromatic taste. If hard
candies
are made from trehalose, these are very stable with respect to atmospheric
humidity and do not have a tendency toward recrystallization, as do
10 conventional hard candies produced from sucrose and glucose syrup.
Maltotetraose likewise has the outstanding property of a humectant, for
example
in gum confectionary products which remain soft and fresh for a very long
time,
but outstandingly prevents the recrystallization of the sucrose/glucose sirup.
Glycosylsucrose also gives gum confectionary products, for example, a very
good consistency, and likewise prevents the recrystallization of sucrose, for
example, keeps gum confectionary products pleasantly soft and, in combination
with sweeteners, has a very good sweetness profile. These advantages,
particularly with regard to the taste, are increased because of the fact that
glycosylsucrose is not cariogenic, but otherwise acts as sucrose. The
calorific
value is roughly the same, but in contrast to "sugar-free" gum confectionary
products sweetened with sugar alcohols, the products produced from
glycosylsucrose are not laxative.
On the international market for beverages and milk products, there are
numerous products in which one or more sweeteners are combined with other,
sometimes sweet-tasting, substances giving body. Substances of this type are,
for example, sucrose, fructose, high fructose corn sirup, glucose sirup etc. A
greater or lesser increase in sweetening power also occurs with these
combinations of sweeteners with sugars. The increase in sweetening power,
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11
and possibly the more pleasant mouthfeel which is attained by the use of
sugars
giving body and the thereby increased viscosity, are the decisive factors for
the
combination of sweeteners and sugars. However, use of these sugars achieves
no further advantage apart from said effects such as increase in sweetening
power and improving the mouthfeel. Said substances are cariogenic, and
therefore initiate caries if teeth are not cleaned immediately after
consumption.
Since these substances consist of carbohydrates which are immediately utilized
and absorbed by the human body at approximately 4 kcal/g, the calorific
value/energy content of the product in which this combination is used is
considerably increased.
Sugars, except for fructose, are not suitable for consumption by diabetics,
since
they stimulate insulin secretion and increase the blood sugar level. Thus
products in which sugars of this type are added in the amount required for
increase in sweetening power are also no longer suitable for diabetics.
Combination of sweeteners with sugars, apart from the increase in sweetening
power and improving the mouthfeel, does not create any health advantages, as
is the case with combination of sweeteners with oligosaccharides. The
advantages of combination of sweeteners with oligosaccharides, to summarize
once more individually; are: fiber-enrichment, pro-bifidus effect (prophylaxis
of
colon carcinoma), suitability for diabetics, low calorie content, pleasant
mouthfeel, non-cariogenicity.
Practical experiments have also shown that the use of the oligosaccharides
according to the claims together with a mixture of acesulfame-K and aspartame
does not give any significant sensory differences from corresponding products
sweetened with sugar even in products such as cultured milk beverages or fruit
juice beverages, for example, which are highly sensitive with respect to
sensory
testing. This is particularly advantageous, since sugar is regarded as the
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12
standard of the sweet taste. It is therefore possible to produce products
which
are equivalent to the conventional products sweetened with sugar.
The use according to the invention of oligosaccharides to increase the
sweetening power and enhance the taste can thus be employed in the
production of foods of the most varied types. Examples are bakery products,
such as cakes, confectionary products, such as jelly babies, hard candies and
chocolate, but especially also beverages, such as lemonades, fruit juice
beverages, fizzy drinks and fruit juices and liquid and semiliquid milk
products,
such as yogurt, drinking yogurt, cultured milk or buttermilk, and bread
spreads
and all types of icecream. In addition, oligosaccharides may also be used
according to the invention in the production of petfood and farm animal feed
and
of medicament formulations, however.
Said foods, in addition to the sweetener mixture and oligosaccharides, include
the base materials and auxiliaries which are known per se, such as flavorings
and aroma substances, moisture regulators, preservatives, etc. in the amounts
and concentrations which are known per se and customary.
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13
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CA 02273277 1999-05-28
WO 98/27832 PCT/EP97/06845
14
1) It is known that the sweetening power of sweeteners decreases with
increasing sweetness intensity. For each sweetener, this sweetness intensity
curve, or also termed sweetening power curve, is individual and different.
Therefore, it is known, that to achieve a sweetness intensity of 0.65 in
comparison with sucrose, 750 mg/kg or 0.075% of acesulfame-K are needed, for
example, but only 500 mg/kg or 0.05% of aspartame are required to achieve a
similar sweetness intensity of 0.66 in comparison with sucrose.
Example 1
A mixture of 99.82% by weight of lactosucrose in powder form and 0.09% by
weight each of acesulfame-K and aspartame was produced and a 10.018%
strength by weight aqueous solution was prepared therefrom. The sweetness of
this solution was determined in sensory tests.
The theoretical sweetening power in comparison with sucrose (sucrose = 1) in
accordance with the above table is 0.86. The sweetening power actually
determined is 1.04, however. The increase in sweetening power is therefore
20.9%.
As a comparison, the above experiment was repeated, but 0.3% by weight of
acesulfame-K was used instead of the mixture of aspartame and acesulfame-K.
The theoretical sweetening power of this mixture is 0.86, but that actually
determined is 0.90. The increase in sweetening power is therefore only 4.7%.
A second repetition of the experiment using 0.3% by weight of aspartame
instead of the aspartame/acesulfame-K mixture gave an actual sweetness of
0.95 instead of a theoretical sweetness of 0.83. The increase in sweetening
power is therefore only 14.5%.
A repetition of Example 1 using further oligosaccharides in the same weight
ratios gave the results below:
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WO 98/27832 PCT/EP97/06845
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CA 02273277 1999-05-28
WO 98/27832 PCT/EP97/06845
16
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WO 98/27832 PCT/EP97/06845
17
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18
Notes on the Comparison Examples 6, 7 and 9:
The increase determined in sweetening power is negative here in the case of
APM or ASK or NHDC. This means that the sweetening power of the individual
sweetener/oligosaccharide mixture determined by sensory tests is less than the
theoretical sweetening power which was determined by calculation. It is known
that sweet-tasting substances can inhibit each other, so that the sweetening
power produced by the mixture is less than one would assume ("=reduction in
sweetening power"). It is therefore of all the more interest that with the
sweetener mixtu re/ol igosaccha ride combination, the increase in sweetening
power is very marked.
Application Example 1
An orange fruit drink of the following composition was produced:
10% by weight of orange juice concentrate
4.5% by weight of lactosucrose
0.0060% by weight of acesulfame-K
0.0060% by weight of aspartame
made up to 100% by weight with water.
As comparison example (standard) an orange fruit drink of the following
composition was used:
10% by weight of orange juice concentrate
6% by weight of sucrose
made up to 100% by weight with water.
A sensory test with respect to deviation from the standard was carried out
using
the questions
Which sample is sweeter?
Which sample tastes better?
Which sample is more sugar-like?.
No statistically significant difference was observed.
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Application Example 2
A drinking yogurt of the following composition was produced:
30% by weight of whey
10% by weight of multivitamin juice
5% by weight of trehalose
0.0065% by weight of acesulfame-K
0.0065% by weight of aspartame
made up to 100% by weight with natural yogurt (fat content: 1.5%).
As comparison example (standard), a drinking yogurt of the following
composition was used:
30% by weight of whey
10% by weight of multivitamin juice
6.5% by weight of sucrose
made up to 100% by weight with natural yogurt (fat content: 1.5%).
A sensory test as reported in Application Example 1 showed no statistically
significant differences.
Application Example 3
A drinking yogurt of the following composition was produced:
30% by weight of whey
10% by weight of multivitamin juice
5% by weight of trehalose
0.0050% by weight of acesulfame-K
0.0050% by weight of aspartame
made up to 100% by weight with natural yogurt (fat content: 1.5%).
As comparison example (standard) a drinking yogurt of the following
composition was used:
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30% by weight of whey
10% by weight of multivitamin juice
6.0% by weight of sucrose
made up to 100% by weight with natural yogurt (fat content: 1.5%).
A sensory test as reported in Application Example 1 showed no statistically
significant differences.
Application Example 4
An orange fruit drink of the following composition was produced:
10% by weight of orange juice concentrate
5.0% by weight of glycosylsucrose sirup
0.0065% by weight of acesulfame-K
0.0065% by weight of aspartame
made up to 100% with water.
As comparison example (standard) an orange fruit drink of the following
composition was used:
10% by weight of orange juice concentrate
6% by weight of sucrose
made up to 100% by weight with water.
A sensory test as reported in Application Example 1 showed no statistically
significant differences.
Application Example 5
An orange fruit drink of the following composition was produced:
10% by weight of orange juice concentrate
4.5% by weight of maltose
0.0050% by weight of acesulfame-K
0.0050% by weight of aspartame
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made up to 100% by weight with water.
As comparison example (standard), an orange fruit drink of the following
composition was used:
10% by weight of orange juice concentrate
6% by weight of sucrose
made up to 100% by weight with water.
A sensory test as reported in Application Example I shows no statistically
significant differences.
Application Example 6
An orange fruit drink of the following composition was produced:
10% by weight of orange juice concentrate
5.0% by weight of oligofructose sirup
0.0005% by weight of NHDC
0.0045% of acesulfame-K
0.0045% by weight of aspartame
made up to 100% by weight with water.
As comparison example (standard), an orange fruit drink of the following
composition was used:
10% by weight of orange juice concentrate
6.5% by weight of sucrose
made up to 100% by weight with water.
A sensory test as reported in Application Example 1 showed no statistically
significant differences.
CA 02273277 1999-05-28
