Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing novel high-intensity sweetener

A high-power sweetener, a new technology, applied in the field of food processing, can solve the problems of poor flavor and poor stability, and achieve the effects of simple process, improved heat resistance and acid resistance, and low production cost

Inactive Publication Date: 2011-08-10
SHANGHAI NORMAL UNIVERSITY
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of a novel high-power sweetener to solve the problems of poor flavor, bitter aftertaste, and poor stability to acid and heat in existing sweeteners.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Mix and dissolve 1.6 kg of aspartame and 2.1 kg of o-benzoylsulfonimide in 1 liter of water, stir and mix evenly, then add 12% hydrochloric acid, stir continuously until it is completely dissolved, and then continue stirring A large amount of white precipitates are produced, and the precipitates are filtered out, rinsed with water, and dried in a vacuum oven at 35° for 15 hours to obtain about 3.36 kg of compound sweet preparation. The yield of the obtained re-sweetened sample is 90.8%, the sweetness is pure, the mouthfeel is similar to that of sucrose, the sweetness is about 500 times that of sucrose, and the stability is obviously improved compared with aspartame.

Embodiment 2

[0017] Mix and dissolve 3.0 kg of aspartame and 4.0 kg of o-benzoylsulfonimide in 2 liters of water, stir and mix evenly, then add 8% hydrochloric acid, stir continuously until it is completely dissolved, and the solution is transparent Continue stirring to produce a large amount of white precipitates, which are filtered out and put into a 40° vacuum oven to dry for 20 hours to obtain about 6.2 kg of compound sweet preparation. The yield of the obtained re-sweetened sample is 88.6%, the sweetness is pure, the taste is similar to sucrose, the sweetness is about 500 times that of sucrose, and the stability is better than aspartame.

Embodiment 3

[0019] Mix and dissolve 15 kg of aspartame and 22 kg of o-benzoylsulfonimide in 10 liters of water, stir and mix evenly, then add 10% hydrochloric acid, stir continuously until completely dissolved, continue stirring A large amount of white precipitates are produced, and the precipitates are filtered out and put into a 35° vacuum oven for drying for 24 hours to obtain about 32.9 kg of compound sweet preparation. The yield of the obtained re-sweetened sample is 88.9%, the sweetness is pure, the mouthfeel is similar to that of sucrose, the sweetness is about 500 times that of sucrose, the stability is higher than that of aspartame, and the performance of heat resistance and acid resistance is more stable.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a novel high-intensity sweetener. The method comprises the following steps of: mixing and dissolving aspartame and o-sulfonylbenaylsuamine which serve as raw materials into water; adding hydrochloric acid solution; stirring until solid is completely dissolved; stirring again to generate white precipitate; filtering the precipitate; and placing the precipitate into a vacuum drying box to perform vacuum drying to obtain a novel high-intensity sweetener composite sweet preparation product. The preparation product has yield of 91 percent, pure sweet taste, mouthfeel similar to that of cane sugar and sweetness of about 500 times that of the cane sugar, and obviously improves heat resistance and acid resistance compared with the aspartame. The method has the advantages of simple process, high product purity, low production cost and the like, and is very suitable for industrialized production.

Description

technical field [0001] The invention relates to a preparation method of a high-intensity sweetener, in particular to a preparation method of a novel high-intensity sweetener—"recombined sweetness", which belongs to the technical field of food processing. Background technique [0002] Sweeteners are food additives that make food taste sweet. Sweeteners can be divided into natural sweeteners and artificial sweeteners according to their sources. Currently, the main sweeteners used are high-intensity sweeteners. They have high sweetness and low calorific value, and some do not participate in Metabolism is beneficial to patients with obesity, high blood pressure, diabetes, dental caries, etc. In addition, it has the advantages of high efficiency and economy. Usually, functional sweeteners are an important part of sweeteners and are widely used in the food industry, especially the soft drink industry. application. High safety, good taste, high stability, good water solubility, a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/236A23L27/30
Inventor 胡国华王飞于文建路勇
Owner SHANGHAI NORMAL UNIVERSITY