33 results about "Food sweeteners" patented technology

The invention relates to a preparation method of an intermediate of the food sweetening agent trichlorosucrose, belonging to the technical field of fine chemicals. The theory of the invention is as follows: chloroethane is used as reaction solvent, thus replacing dimethyl formamide (DMF) which is generally used as solvent; and DMF is used as catalyst, thereby greatly reducing the dosage of DMF and saving the cost; and the generated hydrogen chloride and sulfur dioxide can fast leave the reaction system, thereby reducing side reactions. The preparation method has the following beneficial effects; the method has low cost and less reaction steps, the yield is obviously improved by about 20% compared with the method using DMF as solvent, and the preparation method has obvious advantages.

A food sweetener including xylitol and D-ribose, a method of forming the food sweetener, a food product that includes the food sweetener, and a method of forming the food product. The food sweetener may be formed to have a fixed shape by being heated at an elevated temperature followed by being cooled to the temperature of the ambient atmosphere. The food product may be formed by heating or cooling a mixture of ingredients which include the xylitol, the D-ribose, and at least one other ingredient that does not contain a sweetening agent.

The invention relates to a chemical products preparing method, especially a modified method to prepare a key intermediate sucrose-6-ethyl ester preparing food sweetener sucralose. Its concrete technical flow: (1) add sucrose to formyl compound-containing organic solvent, heat to 70-100 deg.C to dissolve, then cool to below 70 deg.C, add in nonpolar organic solvent and dibutyl tin dioxide to make reflux water reaction for 3-6 hours at 70-100 deg.C; (2) cool the above reacting substances to below 20 deg.C, then drip acetic anhydride to react for 3-10 hours; (3) add a proper amount of water to the above reacting solution, extract by nonpolar organic solvent, and then make reflux water reaction by nonpolar organic solvent to obtain sucrose-6-ethyl ester solution.

The invention relates to a preparation method of food sweetener-sucralose, comprising the steps of preparing sucrose-6-ester from sucrose, and preparing 1',4,6'-trichlorosucrose by chlorination of sucrose-6-ester -1',4,6'-trideoxygalactosucrose-6-ester step and deesterification step to prepare sucralose; it is characterized in that the preparation of sucrose-6-ester is that sucrose is in DMF solvent, in acidic React with enol ester in the presence of catalyst to obtain sucrose-6-ester. The acidic catalyst is any one of benzenesulfonic acid, p-toluenesulfonic acid, and dibutyltin oxide. Enol esters include vinyl acetate and isopropenyl benzoate. The chlorination reaction is carried out under the conditions of using organic tertiary amine as a catalyst and changing the polarity of the solvent. The yield of each reaction step of the invention is high, the content of the obtained finished product is as high as 99%, the production cost is low, and it is suitable for industrialized production.

The invention discloses a making method of saccharose-6-acetate in the intermediate preparing technical domain of food edulcorant, which comprises the following steps: adding saccharose in the N, N-dimethyl formamide solvent; heating; dissolving; cooling; adding original trimethyl ester and catalyst to esterify; adding water into reacting solution to hydrolyze; adding organic amine in the reacting material to do transmitting reaction; rectifying; obtaining the product.

The invention relates to a method for preparing an instant dumpling soup block, adding emulsifying agent of 0.05-10 units into the powder of 100 units by weight, mixing uniformly, adding water of 20-50 units to prepare flour dough; maturing; adding food edulcorator of 0.01-400 units, and conservative of 0.03-0.4 units; choosing stuffing with a certain amount, preparing dumpling soup according to the proportion between cheek and stuffing being 0.7-1-2.0-1; putting the prepared dumpling soup into plastic box, then putting to the food packing plastic bag with the deoxidation rate lower than 25ml / m2*24h*atm, and putting deoxidizing agent of certain type simultaneously to seal the bag. The antioxidizing property for starch of the dumpling soup is outstanding, and the product can be preserved for 3 to 6 months under normal temperature, and can be eaten instantly or be eaten as traditional dumpling soup, and also be eaten with cool water punching.

The invention discloses cactus sugar-free chocolate. The cactus sugar-free chocolate is composed of 30%-35% of cocoa liquor, 10%-15% of cocoa butter, 20%-30% of isomaltitol, 10%-15% of cactuses, 0.1%-0.5% of ganoderma lucidum spore powder, 10%-15% of kiwi fruits, 10%-15% of skim milk powder, 0.03%-0.1% of sucralose, 0.1%-0.5% of phospholipid and 5%-8% of salt. According to the cactus sugar-free chocolate, the cactuses, the ganoderma lucidum spore powder and the kiwi fruits are added in the chocolate, hence, intestinal tract waste can be removed, cardiovascular diseases are prevented, comprehensive nutrients are replenished, and a fragrant and sweet fruit flavor is achieved. The sweet taste in the chocolate comes from fruits and a food sweetening agent, so that energy in the chocolate is lowered obviously, and no side effect is caused on the body. An obvious heath-care function is achieved especially for old people, all the functions of the organism are improved, and the life can be prolonged.

The invention discloses candida tropicalis gene engineering bacteria for high yield of xylitol and an application of the xylitol and belongs to the technical field of biological production of sweetening agents. Expression of xylitol alcohol dehydrogenase genes is fundamentally prevented by deleting alcohol dehydrogenase genes, a metabolic pathway of xylitol is interrupted, accumulation of xylitol is realized, and the conversion rate of xylitol is increased remarkably. The candida tropicalis gene engineering bacteria can efficiently convert xylose into xylitol in a fermentation culture medium containing xylose, glucose, glycerin, arabinose and other mixed carbon sources, and the conversion rate is higher than 95%.

Synthesis of trichloro-cane sugar-6-ethyl ester is carried out by dissolving carbonic ether into butylene oxide, dripping tertiary containing N-formoly at 0-5degree to obtain Vilsmeier reagent, dripping butylene oxide solution containing cane sugar-6-ethyl ester at 0-5degree, reacting at 110-120degree for 4-6hrs, regulating reactive liquid by alkali liquor to neutralization, extracting by ethyl acetate, de-coloring by active carbon, and re-crystallizing to obtain trichloro-cane sugar-6-ethyl ester crystal. The proportion of carbonic ether and tertiary containing N-formoly is 1:4-5. It is simple, safe, has no environmental pollution and higher purity. It can be used for industrial production.

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.

The invention discloses a food sweetening agent, which comprises the following raw materials in portion by mass: 0.1 to 8.3 portions of sucralose, and 91.7 to 99.9 portions of mixture of oligoisomaltose and filler, wherein the raw materials comprise 0 to 98.9 portions of the filler. The food sweetening agent takes the sucralose as a main sweetness source to select reasonable auxiliary materials and filler, provides the sweetness for food due to the mixing according to the reasonable mixture ratio, has high similar degree of the taste with saccharose, and has no peculiar smell, harsh taste and bitter taste; the acid-alkali property in the food has no any influence on the food sweetening agent, so the food sweetening agent can be used for any food batching system and processing course; the food sweetening agent has small using amount and low heat, is equivalent to one fortieth of the amount of the saccharose with the same saccharinity, and can not cause the fatness; after the intake, the food sweetening agent can not cause the fluctuation of blood sugar, and can be eaten by diabetes patients; and the food sweetening agent can not be metabolized by microorganisms in an oral cavity and can also not be zymolyzed. The food sweetening agent has easily-controlled using amount during the use, is suitable for industry, and is also suitable to be used as kitten table sweetening agents, such as a flavoring of dishes, milk, coffee, soybean milk and so on.

The invention discloses an amino acid and vitamin drink and a preparation method thereof. The raw material liquid of the drink comprises 0.05-0.30wt% of guarana extract, 0.02-0.1wt% of vitamin, 10-15wt% of a food sweetener, 0.2-0.5wt% of an acidity regulator, 0.4-1wt% of amino acid, 0.05-0.1wt% of edible essence, and the balance of water. The method using the raw material liquid to prepare the drink is shown in the specification. The drink is tasty and has easily guaranteed processing quality.

The invention provides a processing method of a nutritional type low-calorie black tea compound meal replacement cake. The method is characterized by taking black tea suspension, cranberries, bean dregs with residues, egg pulp, milk powder, cocoa powder, flour and the like as raw materials, adding auxiliary materials comprising food sweetening agents and fructo-oligosaccharide for flavoring, firstly making an unprocessed blank and finally baking the unprocessed blank to obtain the meal replacement cake. According to the processing method, oil and saccharose are not added in the making process of the meal replacement cake; the meal replacement cake is high in content of dietary fiber, low in calorie and high in content of water; crowds with hypertension and hyperglycemia and body-building crowds can eat the meal replacement cake frequently; the taste and the fragrance are enhanced; the mouth is not parched and the tongue is not scorched after eating the meal replacement cake.

The present invention discloses a natto chocolate, and the natto chocolate consists of the following raw materials: cocoa butter, isomaltitol, soybeans, bacillus natto, skimmed milk powder, isomaltitol, lecithin and pepper salt. Microwaves are used to dry the natto in preparation processes, which not only retains nutrient substances of the natto, but also shortens drying time, greatly improves the work efficiency and saves the prime cost; the natto chocolate is crisp and tasty and refreshing, and full of pepper fragrance; macromolecular nutrient substances are decomposed into micromolecular nutrient substances after fermenting the soybeans so that the natto chocolate is more comprehensive in nutrition and more prone to absorption and utilization; and long-term consumption of the natto chocolate can enhance body function and prolong life. Sweet taste in the natto chocolate from food sweeteners does not bring side effects to human body; and the addition of pepper salt makes the natto chocolate rich in taste to meet needs of more consumers.

The invention is a method to prepare a key intermediate sucralose-6-ethyl ester preparing food sweetener sucralose. Its concrete technical flow: (1) add sucrose-6-ethyl ester to N-formyl group containing solvent, cooling to below 30 deg.C and drip in sulfur oxychloride, then raise the temperature to 70-85 deg.C on the condition of charging nitrogen gas and preserve heat for 0.5-2 hours, continue raising the temperature to 90-105 deg.C and preserve heat for 0.5-2 hours, and finally raise the temperature to 105-125 deg.C and preserve heat for 2-5 hours; 2) cool to room temperature, adjust liquid alkali to neutral, extract by acetic ester, condense to obtain sucralose-6-ethyl ester solution, and add a small amount of ether solvent or water to the solution to obtain sucralose-6-ethyl ester crystal. The reaction is made under the protection of nitrogen gas, determines reaction conditions in three temperature segments, making it easy to carry out and selects an effective product crystallizing method, simple to operate, high yield and low production cost.

The invention relates to a chemical products preparing method, especially a modified method to prepare a key intermediate sucrose-6-ethyl ester preparing food sweetener sucralose. Its concrete technical flow: (1) add sucrose to formyl compound-containing organic solvent, heat to 70-100 deg.C to dissolve, then cool to below 70 deg.C, add in nonpolar organic solvent and dibutyl tin dioxide to make reflux water reaction for 3-6 hours at 70-100 deg.C; (2) cool the above reacting substances to below 20 deg.C, then drip acetic anhydride to react for 3-10 hours; (3) add a proper amount of water to the above reacting solution, extract by nonpolar organic solvent, and then make reflux water reaction by nonpolar organic solvent to obtain sucrose-6-ethyl ester solution.

A food sweetener is a powder having an average particle size of, at most, 1,500 μm and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

The invention relates to a natural compound food sweetener and a preparation method thereof, wherein the sweetener comprises the following raw materials by weight: 20-30 parts of stevioside, 10-15 parts of fructose, 10-15 parts of xylitol, 5-10 parts of isomalt, 2-5 parts of water-soluble dietary fiber, and 1-2 parts of amino acids. The production method comprises: preparing a stevioside solution;crushing and pre-heating xylitol; preparing a xylitol solution; preparing a fructose solution; preparing an isomalt solution; mixing different solutions; carrying out standing purification treatment;carrying out vacuum concentration treatment; and carrying out drying grinding treatment. According to the present invention, the obtained compounded crystal sweetener has advantages of rich sweetness, long residence time, moisture resistance, easy storage and the like, can improve the intake of other protein-rich and dietary fiber-rich food by human body, and further has advantages of sweet taste, safety, health and the like; and the production process is simple, the prepared sweetener has the good uniformity, and the preparation method is suitable for large-scale production and application.

The invention relates to a method for preparing food grade corn starch by a new corn soaking process. The method comprises the following steps: soaking corn in an aqueous organic acid solution havinga mass concentration of 0.01-5.0%, and processing the soaked corn to form the corn starch. The organic acid which replaces SO2 in the traditional process is used to soak the corn, and achieves the same soaking effect with the traditional soaking process, and the obtained product has no SO2 residue, and does not need SO2 treatment, so the process is saved, and the method is green and environmentally friendly. The soaked corn can be directly processed to form the edible corn starch. The corn starch prepared by the method can be used for food thickening, seasonings, baked foods, jellies and frozen foods as a thickener and a stabilizer, can be used for producing salad foods and starch milk as an emulsifier, can be applied to production of sugar for food sweeteners, can be used to produce instant rice noodles, can be used for brewing beer, and also can be used as an auxiliary material to assist drug therapy in the field of drugs.

The invention discloses a functional food sweetening agent which comprises 2.1-6.0 percent by weight of 1,1-GPS(alpha-D-glucopyranosyl-1,1-D-sorbitol), 43.9-47.1 percent by weight of 1,6-GPS (alpha-D-glucopyranosyl-1,6-D-sorbitol) and 49.8-50.8 percent by weight of 1,1-GPM (alpha-D-Glucopyranosyl-1,1-D-mannitol). The preparation method comprises the following steps: (1), treating a saccharose water solution by using saccharose isomerase to obtain a saccharose conversion solution with a saccharose conversion rate above 95 percent; (2), treating the saccharose conversion solution by using active dry yeast; (3), treating a treated solution obtained in the step (2) by using a tubular centrifugal machine, treating through an ion exchange column after activated carbon adsorption to obtain a settled solution; and (4), carrying out hydrogenation reaction on the settled solution obtained in the step (3) by using raney nickel as a catalyst, then carrying out vacuum concentration until the baume degree reaches 50 DEG, spray-drying to obtain the powdery functional food sweetening agent. The functional food sweetening agent is pure in taste, and is capable of replacing saccharose as a food sweetening agent. The preparation method is simple in process, high in yield and low in cost.

The invention relates to a method for preparing food grade corn starch by a corn soaking new process. The method adopts an organic acid aqueous solution with the mass concentration of 0.01% to 5.0% tosoak the corn, then the soaked corn is processed into the corn starch. According to the method provided by the invention, organic acid is adopted to replace SO2 in the traditional process to soak thecorn, the soaking effect equivalent to the traditional soaking process is realized, and all the obtained products have no SO2 residual, do not need to be subjected to SO2 removing treatment, the procedures are saved, the green and environmental protection effects are realized. The soaked corn can be directly processed into the edible corn starch. The corn starch prepared by the method provided bythe invention can be used as a thickening agent and a stabilizer to be applied to food thickening, seasoning, bakery product, jelly and frozen foods; can be used as an emulgator for producing salad food and starch milk; can be applied to sugar manufacturing by starch, and applied to sweetening agents; can be used for producing dry-type instant rice noodles; can be used for beer brewing; and can also be applied to the field of medicines and used as an accessory for assisting drug therapy.

The invention discloses a nutrient fortified grape and lemon flavor beverage and a preparation method thereof. The beverage is composed of the following components by weight: 4%-10% of a food sweetener; 0.04%-0.08% of amino acid; 0.05%-0.1% of an acidity regulator; 0.04%-0.07% of vitamin; 0.05%-0.2% of concentrated juice; 0.1%-0.3% of edible essence; and the balance water. The preparation of the beverage is also described in the specification. The nutrient fortified grape and lemon flavor beverage provided by the invention can comprehensively supplement the nutritional needs of the body, and endows consumers with health and safety.

The invention relates to a preparation method of an intermediate of the food sweetening agent trichlorosucrose, belonging to the technical field of fine chemicals. The theory of the invention is as follows: chloroethane is used as reaction solvent, thus replacing dimethyl formamide (DMF) which is generally used as solvent; and DMF is used as catalyst, thereby greatly reducing the dosage of DMF and saving the cost; and the generated hydrogen chloride and sulfur dioxide can fast leave the reaction system, thereby reducing side reactions. The preparation method has the following beneficial effects; the method has low cost and less reaction steps, the yield is obviously improved by about 20% compared with the method using DMF as solvent, and the preparation method has obvious advantages.

The invention relates to a Candida tropicalis genetically engineered bacterium with high yield of xylitol, and a preparation method and application thereof, and belongs to the technical field of food sweetener biological manufacturing. The prepared xylitol can be widely used in the industries of food, medicine and daily chemicals. Taking Candida tropicalis CT16 as a starting strain, the method designs and constructs an engineering bacterium with glucose-6-phosphate dehydrogenase gene g6pd overexpression in xylitol synthetic and metabolic pathways, so as to enhance copy and expression of g6pd gene in the synthetic pathway; and the bred engineering bacterium (transformant) C.tropicalis SYG5 after several passages shows genetic stability. Therefore, the invention optimizes metabolic network and metabolic pathways in xylitol biosynthesis, obviously increases metabolic flux and yield of xylitol, and provides excellent strains and technical support for biological preparation of xylitol.

Synthesis of trichloro-cane sugar-6-ethyl ester is carried out by dissolving carbonic ether into butylene oxide, dripping tertiary containing N-formoly at 0-5degree to obtain Vilsmeier reagent, dripping butylene oxide solution containing cane sugar-6-ethyl ester at 0-5degree, reacting at 110-120degree for 4-6hrs, regulating reactive liquid by alkali liquor to neutralization, extracting by ethyl acetate, de-coloring by active carbon, and re-crystallizing to obtain trichloro-cane sugar-6-ethyl ester crystal. The proportion of carbonic ether and tertiary containing N-formoly is 1:4-5. It is simple, safe, has no environmental pollution and higher purity. It can be used for industrial production.

The invention relates to a novel food sweetener, namely sodium cyclamate which is prepared by mixing 100 parts of M-200, 400 parts of Cho, 2.5 parts of Van and 0.11-0.5% of Thj based on the total amount. The sweetness of the sodium cyclamate is 50 times higher than that of sugar, sweet taste is pure, the sodium cyclamate has no side effect on a human body, especially, and the sodium cyclamate is low in caloric content so as not to cause obesity, hypertension, arteriosclerosis and the like. Thus patients incapable of eating the sugar can eat the sodium cyclamate.

The invention relates to a preparation method for the food sweetener, triclosan sucrose, including the steps of making the sucrose-6-ester with the sucrose , the preparation of the 1', 4, 6' - triclosan 1', 4, 6'-3-deoxy half milk sugar-6-ester through the chloride reaction of the sucrose-6-ester and the step to make the triclosan sucrose through the doffing of the ester. The invention is characterized in that the preparation of the sucrose-6-ester is the reaction of the sucrose with the enolase ester in the DMF solvent with the acidic catalyst to get the sucrose-6-ester. The acidic catalyst is anyone of the benzene sulfonic acid, the p-toluenesulfonic acid, the one-chlorine two-butyl tin oxide. The enolase esterification reagents include the vinyl acetate ester, thebenzoic isopropylene ester. The chlorinated reaction uses the organic tertiary amine as the catalyst and is done under the condition of changing the polarity of the solvent. The collection rate of each reaction in the invention is high; the content of the acquired products reaches above 99 percent; the production cost is low; and the invention is suitable for the industrial production.

The invention discloses a nutrient reinforced green plum flavored beverage and a preparation method thereof. The beverage comprises 4-10wt% of a food sweetener, 0.05-0.1wt% of an acidity adjusting agent, 0.02-0.05wt% of vitamin, 0.05-0.2wt% of inulin, 0.02-0.04wt% of an edible pigment, 0.05-0.2wt% of an edible essence, and the balance of water. The preparation method of the beverage is shown in the specification. The beverage comprehensively supplements nutrition required by body, and is healthy and safe to users.

The invention discloses a microcapsule food sweetener, which is characterized in that it comprises a microcapsule wall material and a core material wrapped inside the microcapsule wall material, the core material is xylitol; the wall material is composed of Composed of stevioside, sodium citrate, sweet protein and chitosan. It is a microcapsule formed by stevioside glue, xylitol emulsification and spray drying. The present invention utilizes stevioside's good characteristics such as acid resistance, alkali resistance and salt resistance, long-term storage without mold and deterioration, no browning phenomenon, good stability of sodium citrate itself and excellent antibacterial effect of sweet protein, making the stevioside The stability of the microcapsule sweetener has been greatly improved, and it has a long shelf life and a wide range of applications, and can be applied to most common foods.