Novel sweet inhibitor co-crystal and preparation method thereof

Abstract

The invention discloses a novel sweet inhibitor co-crystal and a preparation method thereof. The preparation method comprises the following steps: heating and concentrating a solution containing glucose under reduced pressure at 120-125 DEG C to obtain a supersaturated solution, and controlling the solid content at 80-85%; and adding a sweet inhibitor while stirring in a constant-temperature waterbath at 70-80 DEG C, adding the supersaturated solution, carrying out high-speed rotary crystallization, and performing centrifugal dewatering and drying to obtain the co-crystal containing the sweetinhibitor. The glucose-sweet inhibitor co-crystal is added into foods, so that the caking problem is remarkably improved, namely, uniform mixing is easier to form compared with a manner of directly adding the sweet inhibitor in a powder state, and the homogeneity, dispersity, solubility and emulsibility of the sweet inhibitor are improved.

Description

Technical field [0001] The invention belongs to the technical field of food additives, and more specifically, relates to a novel sweet suppressant co-crystallization and a preparation method thereof. Background technique [0002] Sweeteners are compounds that reduce the sweetness of sugar-containing foods by blocking sweet taste receptors. They are usually tasteless or almost tasteless by themselves, but can change the way they feel a particular flavor or taste. The application prospect of sweeteners in the food industry is very broad. [0003] At present, the commonly used sweeteners are natural triterpene glycosides, which are derived from the leaves of three plants (Asclepiadaceae), Gymnema sylvestre R.Br., and Rhamnaceae (Rhamnaceae) jujube. (Ziziphus jujuba P. Miller), the leaves of Hoveniadulcis Thumb (Rhamnaceae), have obvious sweetness suppression effect. There is also a sodium 2-(4-methoxyphenoxy)propionate. When they are used as sweeteners, whether used alone or in co...

AI Technical Summary

Problems solved by technology

The crystal is in solid state, not easy to disappear in the form of dust, and it is easier to quantitatively add to food to ensure the quality and mass production of food products; at the same time, it solves the safety problems caused by long-term transportation and storage of powdered sweeteners, such as storage. moisture absorption problem