25 results about "Acesulfame potassium" patented technology

The application discloses a preparation and by-product recycling process of acesulfame potassium, and belongs to the technical field of food additive production and processing. Amino sulfonic acid is added into N-butyl pyridine hydrogen sulfate ionic liquid and triethylamine in batches to obtain a homogeneous mixed solution; secondly, the mixed solution and diketene are introduced into a micro-channel reactor to perform a condensation reaction; and the discharge liquid is introduced into a polystyrene sulfonic acid resin loaded SO3 fixed bed reactor to perform a cyclization reaction; subsequently, the cyclization product is subjected to hydrolysis, decolorization, potassium salt crystallization and drying to obtain the acesulfame potassium product; and the crystallization mother liquor is separated through a nanofiltration membrane, and the intercepted liquid is an ionic liquid and triethylamine mixture, which is directly reused. The application inhibits the self-polymerization of diketene through the micro-channel reactor, replaces concentrated sulfuric acid with solid acid to avoid waste acid pollution, and realizes efficient recycling of by-products by combining nanofiltration membrane separation and catalytic depolymerization technology, and has the characteristics of green environmental protection and economic efficiency.

This invention discloses a method for extracting the intermediate ACH, belonging to the field of fine chemicals. The method involves passing a layered acid containing acesulfame potassium (DCM) and a dichloromethane solution into a rotary extraction tower for extraction. The temperature of the layered acid entering the tower is 30-31°C. The extraction pressure and the temperature of the dichloromethane entering the tower are controlled. The extracted dichloromethane layer enters a vibrating extraction tower for back-extraction with deionized water. The back-extracted DCM is neutralized, concentrated, crystallized, and dried to obtain the finished product, potassium acesulfame potassium. Using this method, the ACH content in the extracted acid is reduced to below 0.1%, and the ACH extraction yield reaches over 98%. Because the rotary extraction tower effectively reduces the acid carryover in the DCM, it lowers the back-extraction load, ensuring the product quality of potassium acesulfame potassium. Simultaneously, it simplifies the process conditions, reduces energy consumption, and saves production costs.

The invention belongs to the technical field of food additive preparation, and particularly relates to an acesulfame potassium hydrolysis process and application. The process adopts a secondary hydrolysis process, and comprises the following steps: introducing sulfonation liquid in a front section and washing acid water (2-4%) in a rear section into a first hydrolysis reactor, and accurately controlling the specific gravity of hydrolysis acid and temperature parameters (for example, the specific gravity is 1.2-1.3, and the temperature is-5 DEG C to 15 DEG C); materials in the middle of the first hydrolysis reactor continuously overflow into a second hydrolysis reactor (hydrolysis transfer kettle) containing a stirring pump and an external circulation pump, the reaction time is prolonged, mass transfer is enhanced through external circulation, and the material retention time is prolonged; and feeding the material in the second hydrolysis reactor into a hydrolysis layering tank, standing, separating an upper-layer acid phase, washing a lower-layer organic phase with water, and finally neutralizing with potassium hydroxide to obtain an acesulfame potassium crude product sugar water solution. The reaction sufficiency is improved through secondary hydrolysis, the temperature is stabilized, the ice maker load and the labor intensity are reduced, the process adaptability is enhanced, and the acesulfame potassium production stability and yield are effectively improved.

The application belongs to the technical field of chromatographic detection, and specifically discloses a method for simultaneously determining caffeine and various sweeteners in new tea drinks by high performance liquid chromatography. The application first prepares a sample of the new tea drink; then extracts the sample by ultrasonic wave to obtain a sample to be detected; and then detects the components to be detected in the sample to be detected by using specific high performance liquid chromatography conditions, and obtains the content of the components to be detected through post-processing; the components to be detected include caffeine, acesulfame potassium, sodium saccharin, aspartame, alitame, advantame, neotame, stevioside, rebaudioside A and rebaudioside C. The testing method disclosed by the application can simultaneously determine caffeine and various sweeteners in new tea drinks, improves the detection efficiency, reduces the detection cost, prevents and controls the food safety risk, and promotes the standardization system construction of new tea drinks.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

This invention provides an electrolyte and a sodium-ion battery. The electrolyte comprises a sodium salt, a non-aqueous organic solvent, and additives. The additives include: (a) sodium acesulfame potassium, with the structural formula shown in Formula 1; and (b) an acid anhydride compounds. The electrolyte comprises sodium acesulfame potassium and an acid anhydride compounds. Sodium acesulfame potassium can form a tough, shatter-resistant, and high-temperature resistant interfacial film during the first charge-discharge stage of the battery. However, this interfacial film contains sulfur and nitrogen elements, which easily dissolve in the electrolyte, consuming some of the active sodium to form a new interfacial film, causing gas production and a decrease in the initial coulombic efficiency of the battery. The acid anhydride compounds, due to their high film-forming potential, easily form a dense interfacial film at the negative electrode, effectively mitigating the side reactions of sodium acesulfame potassium in the electrolyte after film formation. Using this electrolyte in a sodium-ion battery can improve the initial coulombic efficiency, high-temperature storage performance, and cycle performance of the sodium-ion battery under high voltage.

A sweetener according to exemplary embodiments comprises: a core including one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose; and a shell surrounding at least a portion of the core and including one selected from stevia, enzyme-treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame, wherein a content ratio of the shell to the core may be 0.002 to 0.05. The sweetener has a core-shell structure, wherein the core and the shell are each made into a single raw material without any separate additives (e.g. excipients), and thus is close to zero calories.

The present invention aims to provide an oral composition that has an astringent sensation while effectively suppressing discoloration over time. [Solution] An oral composition comprising (A) component: pyridoxine or a salt thereof, (B) component: fluorine-containing compound, and (C) component: an anionic surfactant, wherein the content of component (B) is such that when converted to a fluoride ion concentration it is 1000 to 4000 ppm, and the content of component (C) is such that it is 0.05 to 5% by mass, preferably further comprising (D) component: at least one selected from the group consisting of saccharin sodium, sucralose, xylitol, erythritol, maltitol, acesulfame potassium, trehalose, and mannitol, and more preferably further comprising (E) component: at least one selected from the group consisting of tocopherol acetate and tocopherol nicotinate.

The application discloses a kind of meloxicam benzenesulfonic acid oral disintegration tablets and preparation method thereof, belong to pharmaceutical preparation technical field, the oral disintegration tablet includes granule / powder A, granule / powder B and auxiliary material;Wherein, the granule / powder A includes: meloxicam benzenesulfonic acid, mannitol, antioxidant, stabilizer, first binder and first disintegrating agent;The antioxidant is butylated hydroxyanisole, and the stabilizer is tartaric acid and / or magnesium metasilicate aluminum;The granule / powder B includes: filler, mannitol, second binder and second disintegrating agent;The auxiliary material includes third disintegrating agent, potassium acetylsulfanate and magnesium stearate.The application is by adjusting tartaric acid, butylated hydroxyanisole, magnesium metasilicate aluminum and the matching of filler, adjusts granulation mixing mode and changes tabletting tablet type, so that the related substance of meloxicam benzenesulfonic acid oral disintegration tablet increases significantly slower, disintegration is significantly faster, solve the technical problem existing in prior art.

This invention discloses a low-temperature preparation process for sugar-free mint-flavored soda water with high menthol retention rate, belonging to the field of food industry technology. The process includes the following steps: pre-cooling drinking water to 0-4°C to obtain cooling water; pre-cooling mint concentrate to 0-5°C to obtain cooled mint concentrate; adding the cooled mint concentrate to the cooling water under a nitrogen protective atmosphere and mixing; vacuum deoxygenating the mixture to reduce the dissolved oxygen concentration to below 1.5 mg / L; introducing carbon dioxide into the deoxygenated mixture for carbonation, controlling the temperature at 0-8°C; adding sodium bicarbonate and acesulfame potassium to obtain the mint-flavored soda water base; and performing nitrogen-displacement low-temperature filling at 0-8°C to obtain the finished product. This invention, through low-temperature operation throughout, nitrogen protection, and vacuum deoxygenation, effectively inhibits the volatilization and oxidative degradation of menthol, achieving a menthol retention rate of over 90% and significantly improving the product's shelf-life stability.

The present invention aims to provide an oral composition in which discoloration over time caused by pyridoxine or its salts is suppressed, and bitterness is reduced. [Solution] The present invention provides an oral composition comprising (A) component: pyridoxine or a salt thereof, and (B) component: a fluorine-containing compound, wherein the content of component (A) is 0.11 to 0.95% by mass, and the content of component (B) is such that when converted to a fluoride ion concentration, it is 1000 to 20000 ppm, and preferably further comprising (C) component: at least one sweetener selected from the group consisting of saccharin sodium, sucralose, xylitol, erythritol, maltitol, acesulfame potassium, trehalose, and mannitol.

The present disclosure relates to a beverage base comprising water; a nutritive sweetener in an amount of 12 Brix or less or a non-nutritive sweetener or a combination of both; and at least one multifunctional component selected from aspartame, acesulfame potassium, sucralose, quillaia extract, class 1 caramel, emulsifying pectin, a flavoring, and any combination thereof. The viscosity of the beverage base at 21.1 °C is about 1.01-1.8 cP. When a 50 mL sample of the beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min, the beverage base holds a foam volume of about 20 mL or more for 8 minutes or longer. The present disclosure is further related to a ready to drink beverage comprising the beverage base and at least one dissolved gas.

The present application relates to the technical field of normal temperature fruit tea beverage, and specifically provides a zero-sugar and zero-fat functional fruit tea beverage and a preparation method thereof. The mass ratio of soluble soybean polysaccharide to Luo-shen oolong tea liquid in the zero-sugar and zero-fat functional fruit tea beverage is (0.5-2):(300-400). The sweetening agent in the zero-sugar and zero-fat functional fruit tea beverage is composed of erythritol, xylitol, stachyose, sucralose and acesulfame potassium. The optimal stabilizer is screened out by testing different stabilizer raw materials, and the sweetening agent combination which does not affect the stability of the product is screened out, so that the system stability problems such as precipitation, water separation and particle floating during the shelf life of the product are improved, and the product maintains high stability. The product provided by the present application has pure sweetness, does not add food essence, and the sweetness does not have the artificial feeling of lengthening.

The present disclosure relates to a beverage base comprising water; a nutritive sweetener in an amount of 12 Brix or less or a non-nutritive sweetener or a combination of both; and at least one multifunctional component selected from aspartame, acesulfame potassium, sucralose, quillaia extract, class 1 caramel, emulsifying pectin, a flavoring, and any combination thereof. The viscosity of the beverage base at 21.1° C. is about 1.01-1.8 cP. When a 50 mL sample of the beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min, the beverage base holds a foam volume of about 20 mL or more for 8 minutes or longer. The present disclosure is further related to a ready to drink beverage comprising the beverage base and at least one dissolved gas.

The application discloses a method for simultaneously determining contents of advantame, phloretin and perillartine in edible essence based on UPLC, and belongs to the technical field of chemical analysis and detection, and comprises preparation of three sweetener series standard solutions, preparation of a to-be-measured sample solution, and subsequent detection and quantitative analysis by means of an ultra-high performance liquid chromatograph, and is suitable for simultaneous detection of the three sweeteners advantame, phloretin and perillartine. Compared with the prior art, different detection methods need to be adopted for detection of the three sweeteners, and the method can effectively separate and quantitatively analyze the three sweeteners with different absorption wavelengths at one time, and is rapid and convenient to operate, high in detection efficiency and easy to popularize.

The invention belongs to the technical field of food additive synthesis, and particularly relates to a simple and efficient acesulfame potassium continuous flow sulfonation process and application. The process comprises the following steps: diluting an acylation intermediate with dichloromethane until the mass fraction is 18-20%, and controlling the temperature to be 15-20 DEG C; an SO3 dichloromethane solution with the SO3 mass fraction of 15% is prepared, the equivalent weight of the SO3 dichloromethane solution is 4-6 times that of the acylation intermediate, and the temperature is controlled to be 15-20 DEG C; the two materials are simultaneously pumped into a continuous flow reactor by a pump, so that the conveying is completed within the same time; after entering a continuous flow mixer, materials react at the flow speed of 6-8 m / s (SO3 dichloromethane solution) and 3-5 m / s (diluted acylation intermediate) to generate a cyclization intermediate, and the cyclization intermediate and water jointly flow into a receiving bottle through a three-way pipe. The method can be applied to food additive synthesis and acesulfame potassium industrial production, and an efficient and stable technical scheme is provided for acesulfame potassium sulfonation production.

The utility model belongs to the technical field of acesulfame potassium waste liquid treatment, and particularly relates to a waste liquid multi-stage treatment device based on an acesulfame potassium continuous neutralization process, which comprises a treatment tank I, a discharge port I and a discharge port II which are respectively arranged at the bottoms of the treatment tank I and the treatment tank II, a feeding port is arranged on the upper surface of the treatment tank II, and a filter component I is arranged in the treatment tank I; a filter component II is arranged on one side of the bottom of the treatment tank II; according to the utility model, the waste liquid is primarily filtered by the filter assembly I, impurities such as suspended matters and particulate matters are effectively removed, cleaner waste liquid is provided for subsequent neutralization treatment, the waste liquid is filtered again by the filter assembly II, and the waste of a solvent and the environmental pollution are effectively reduced through multi-stage filtration and neutralization treatment; the product quality of the acesulfame potassium continuous neutralization process is not influenced by impurities in waste liquid, and reasonable recovery and full utilization are realized.

This invention discloses a method for preparing acesulfame potassium granules, which specifically includes the following steps: (1) First, prepare an acesulfame potassium alkali solution by adding acesulfame potassium to a 2wt% alkaline aqueous solution to obtain an acesulfame potassium alkali solution of a certain mass concentration; (2) Add 1000mL of alcohol solvent to a crystallization vessel and maintain a certain temperature and stirring rate; (3) Then add the acesulfame potassium alkali solution to the alcohol solvent at a rate of 0.1mL / min, and stop feeding when the acesulfame potassium alkali solution / alcohol solvent reaches a certain volume ratio; (4) Continue to maintain the temperature and stirring in (2), filter after a certain time, and then dry at 50℃ for 12h to obtain the acesulfame potassium granule product.

The invention discloses a melogabalin besylate orally disintegrating tablet preparation and a preparation method thereof, and belongs to the technical field of pharmaceutical preparations, and the melogabalin besylate orally disintegrating tablet preparation comprises particles / powder A, particles / powder B and auxiliary materials; wherein the particles / powder A comprises melogabalin besylate, mannitol, an antioxidant, a stabilizer, a first adhesive and a first disintegrating agent; the antioxidant is butyl hydroxy anisd, and the stabilizer is tartaric acid and / or magnesium aluminum metasilicate; the particle / powder B comprises a filling agent, mannitol, a second adhesive and a second disintegrating agent; the auxiliary materials comprise a third disintegrating agent, acesulfame potassium and magnesium stearate. According to the melogabalin besylate orally disintegrating tablet disclosed by the invention, by adjusting the ratio of the tartaric acid to the butylated hydroxyanisole to the magnesium aluminum metasilicate to the filling agent, adjusting the granulating and mixing mode and changing the tabletting type, the growth of related substances of the melogabalin besylate orally disintegrating tablet is obviously slowed down, the disintegration is obviously quickened, and the technical problems existing in the prior art are solved.

The application provides a spearmint-flavored syrup and a preparation method thereof. The spearmint-flavored syrup comprises the following components in mass fractions: spearmint extract 70-80 parts, white granulated sugar 15-20 parts, fructose-glucose syrup 14-19 parts, malt syrup 5-10 parts, concentrated apple juice 10-15 parts, acesulfame potassium 1-5 parts, sucrose fatty acid ester 0.1-0.3 parts, amino acid 0.2-0.5 parts, stabilizer 1-1.5 parts, citric acid 0.1-0.5 parts, sucrose 10-15 parts and potassium sorbate 0.5-1.5 parts. The spearmint-flavored syrup prepared by compounding the components has good flavor and good storage stability. The preparation process is simple, easy to operate, and the process parameters are easy to control, and the energy consumption is low, and is suitable for industrial production.

The invention relates to the technical field of food processing, in particular to seven-moist sugar with a throat clearing and nourishing function and a preparation method of the seven-moist sugar. Comprising 25 kg of isomaltitol, 0.5 to 1 kg of xylitol, 50 to 75 g of menthol, 20 to 30 g of acesulfame potassium, 200 to 300 g of instant tea powder and edible essence. The method comprises the following steps: mixing the isomaltitol and the xylitol, and heating to 160-180 DEG C to melt the isomaltitol and the xylitol; cooling to 120-130 DEG C, adding menthol, acesulfame potassium and instant tea powder which are uniformly mixed in advance, and uniformly stirring; reducing the temperature to 90-100 DEG C, adding the edible essence, and uniformly stirring; casting molding is carried out, and packaging is carried out after cooling; in this way, the long-acting throat clearing and nourishing effect can be achieved, and meanwhile the good taste is guaranteed.

The invention provides a triethylamine recovery process in acesulfame potassium production, and relates to the technical field of organic synthesis. Comprising the following steps: (1) putting a triethylamine crude product into a water diversion tank, and naturally standing for water diversion; (2) after standing, cooling upper-layer low-moisture triethylamine through a plate heat exchanger, then pumping into a sodium hydroxide drying circulating tank, and adding liquid sodium hydroxide for circulating drying; (3) after drying is finished, impurities in sodium hydroxide residual liquid on the lower layer are discharged into a sodium hydroxide residual liquid tank, and a semi-finished product triethylamine is pumped into a potassium hydroxide drying circulating tank; (4) carrying out circulating drying again by using solid potassium hydroxide, and detecting the moisture and content of triethylamine after circulating for 2 hours; and (5) collecting for later use after the finished product is qualified. According to the invention, a two-step drying method of primary drying of the sodium hydroxide solution and re-drying of the solid potassium hydroxide is adopted, so that the finished product triethylamine with lower moisture and higher content can be obtained more easily.

The present application relates to a kind of for detecting helicobacter pylori and its preparation method, by weight parts, its raw material includes: urea [ 13 C]10~75 portions, sodium bicarbonate 5~110 portions, lactose 15~45 portions, citric acid 1000~2500 portions, flavoring agent 50~150 portions.The flavoring agent includes at least one of stevioside, sucralose, aspartame, neotame, thaumatin, acesulfame potassium.The present application adopts the way of citric acid and tablet storage separately, effectively solves the problem of flavoring agent addition, avoids the problem of impurity generation due to citric acid addition;At the same time, mannitol is not used in medicine, reduces the risk of patient using medicine.

The application discloses a low-temperature extraction and blending process of jasmine and lime-flavored stable soda water beverage, and belongs to the technical field of carbonated beverage processing. The application synergistically enhances a composite sweet system of high fructose syrup, acesulfame potassium, cyclamate and aspartame, combines a three-component pH buffer system of citric acid, sodium citrate and sodium bicarbonate, and a triple recombination flavor system of lime, jasmine and tea aroma, and cooperates with 2-8 DEG C low-temperature treatment and nitrogen deoxygenation filling in the whole process, so that the taste coordination and flavor stability of the product are significantly improved. The retention rate of flavor components of the obtained product is greater than or equal to 90%, and the quality is stable within a 12-month shelf life.