Microcapsule food sweetener and preparation method thereof

A sweetener and microcapsule technology, applied in the field of preparation of microcapsule food sweeteners, can solve the problems of easily causing obesity, dental caries and other diseases, reducing calorie intake, poor storage stability, etc., and achieving good palatability and durability. Long, stable effect

Active Publication Date: 2018-06-05
GUANGZHOU HENGYU SPICES CO LTD
View PDF14 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sweeteners are high-calorie and high-nutrition sweeteners, and excessive intake has more or less adverse effects on human health, and can easily cause obesity, dental caries and other diseases; for special groups such as diabetics, high-calorie sucrose more taboo
[0004] Patent application number CN200810116851.7 discloses a compound sweetener, which is compounded with aspartame, lactose, fructose, and glucose to produce a sweetener that reduces calorie intake, blood sugar index, dental caries index and low production cost. Efficacy, but there are disadvantages such as poor storage stability

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Microcapsule food sweetener and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of microencapsulated food sweetener:

[0028] (1) Mix 10g of stevioside and 15g of Miraculin-type sweet protein into 100g of deionized water, then add 20g of sodium citrate and 2g of chitosan, and keep warm in a water bath at 75°C for 2 hours to obtain a viscous transparent liquid. Cool down to 60°C to obtain stevioside adhesive body;

[0029] (2) Add 20g of xylitol, 1g of emulsifier (sodium stearoyl lactylate), 0.2g of antioxidant (propyl gallate), 3.5g of filler (food grade sodium chloride) into 80g of deionized water, and add Under the condition of 50°C, stir at a high speed of 1500rpm, and the stirring process is accompanied by ultrasonic oscillation for 2 hours to obtain a uniform emulsion;

[0030] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:1 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 80°C, and continue the reaction for 2 hours , to obtain a mixture;

[0031] (4) S...

Embodiment 2

[0033] Preparation of microencapsulated food sweetener:

[0034] (1) Mix 12g of stevioside and 12g of Thaumatin-type sweet protein into 100g of deionized water, then add 15g of sodium citrate and 1.5g of chitosan, and keep it in a water bath at 80°C for 2 hours to obtain a viscous transparent liquid. The water bath was cooled to 60°C to obtain the stevioside adhesive body;

[0035] (2) Add 18g of xylitol, 1g of emulsifier (glyceryl monostearate), 0.2g of antioxidant (propyl gallate), 3.5g of filler (tricalcium phosphate) into 82g of deionized water, and add Under the condition of 50°C, stir at a high speed of 1500rpm, and the stirring process is accompanied by ultrasonic oscillation for 2 hours to obtain a uniform emulsion;

[0036] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:2 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 65°C, and continue the reaction for 2 hours , to obtain a mixture;

[0...

Embodiment 3

[0039] Preparation of microencapsulated food sweetener:

[0040] (1) Mix 15g of stevioside and 15g of Monellin-type sweet protein into 100g of deionized water, then add 18g of sodium citrate and 2g of chitosan, and keep it in a water bath at 75°C for 2 hours to obtain a viscous transparent liquid. The temperature was lowered to 60°C to obtain stevioside glue.

[0041] (2) Add 23g of xylitol, 1g of emulsifier (sodium stearoyl lactylate), 0.2g of antioxidant (propyl gallate), and 2.5g of filler (sodium aluminosilicate) into 82g of deionized water, at 50 Under the condition of ℃, stir at a high speed of 1500rpm, the stirring process is accompanied by ultrasonic oscillation for 2 hours, and a uniform emulsion is obtained.

[0042] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:2 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 80°C, and continue the reaction for 2 hours , to obtain a mixture;

[0043] (...

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 present invention discloses a microcapsule food sweetener. The microcapsule food sweetener is characterized by comprising microcapsule wall materials and core materials wrapped inside the microcapsule wall materials. The core materials are xylitol and the wall materials consist of stevioside, sodium citrate, sweet proteins and chitosan. The microcapsules are formed by solidification of stevioside and emulsification of xylitol, and spray drying. Good characteristics of acid resistance, alkali resistance, salt resistance, etc. of the stevioside are utilized, the microcapsule food sweetener can be stored for a long time without mildew and deterioration, and browning phenomena, the sodium citrate itself is good in stability, the sweet proteins have excellent antibacterial effects, so thatthe microcapsule sweetener is greatly improved in stability, long in shelf life and wide in application ranges, and can be applied to most common food.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of a microcapsule food sweetener. Background technique [0002] Sweeteners refer to a class of food additives that are added to increase the sweetness of food or beverages. Sweeteners are divided into sugars and non-sugars in terms of whether they have calories, and can be divided into natural sweeteners and synthetic sweeteners from the source. Sucrose, glucose, fructose, maltose, fructose syrup, etc. are sweeteners extracted from plants and contain calories; sodium saccharin, sucralose, cyclamate, etc. heat. Sweeteners can not only impart sweetness to food to improve food taste and flavor and other edible properties, but also have preventive or therapeutic effects on certain diseases, and have become one of the necessary condiments for human diet. However, the common sweeteners now have a relatively single function. A sweetener can o...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23P10/30A23L3/3499
CPCA23L3/3499A23V2002/00A23L27/34A23L27/72A23V2200/10A23V2200/224A23V2200/02A23V2200/222A23V2250/6422A23V2250/262A23V2250/54A23V2250/511A23V2300/10
Inventor 陈庆司文彬
Owner GUANGZHOU HENGYU SPICES CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap