Novel sweet inhibitor co-crystal and preparation method thereof

A new technology of co-crystallization, applied in the field of food additives, can solve problems such as moisture absorption and deterioration, achieve the effects of ensuring quality and mass production, improving caking problems, and solving safety problems

Inactive Publication Date: 2020-08-11
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of a novel sweetener co-crystal, which includes the following steps: a solution containing glucose is heated and concentrated under reduced pressure at 120°C to obtain a supersaturated solution with a solid content of 83%; in a constant temperature water bath at 75°C , While stirring (stirring speed 1000rpm) while adding sweetener (which consists of 2-(4-methoxyphenoxy) sodium propionate, triterpene glycoside and alkali metal heptyl sulfonate in a weight ratio of 4:2 :1 Mixing composition), then add the above supersaturated solution, spin crystallization at high speed at 1500rpm, centrifuge at 9000rpm centrifugal speed for 20min to remove water, and dry at 45℃ for 12h to obtain co-crystal containing sweetener. Wherein, the weight ratio of the glucose to the sweetener is 1:1.

Embodiment 2

[0022] The difference between this embodiment and embodiment 1 is that after adding the supersaturated solution, it also includes the step of adding seed crystals.

[0023] The seed crystals are prepared by the following method: preparing an aqueous glucose suspension at room temperature, adding a sweetener (the weight ratio of sweetener to glucose is 1:1) while stirring, and heating to 75°C to obtain a uniform solution; Cool to 35°C, precipitate, wash, and dry to obtain seed crystals.

Embodiment 3

[0025] A preparation method of a novel sweetener co-crystal, which includes the following steps: a solution containing glucose is heated and concentrated under reduced pressure at 125°C to obtain a supersaturated solution with a solid content of 85%; in a constant temperature water bath at 80°C , While stirring (stirring speed 1500rpm) while adding sweetener (which consists of 2-(4-methoxyphenoxy) sodium propionate, triterpene glycoside and alkali metal heptyl sulfonate in a weight ratio of 5:3 : 2 mixing composition), then add the above supersaturated solution, spin crystallization at 1800 rpm, centrifuge at 10000 rpm for 30 min to remove water, and dry at 60 ℃ for 12 h to obtain co-crystals containing sweetener. Wherein, the weight ratio of the glucose to the sweetener is 1:2.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30
CPCA23L27/39A23V2002/00
Inventor 潘冬梅林跃先陈英杰黄琼叶
Owner GUANGZHOU WELBON BIOLOGICAL TECH
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