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    Process for incorporating aspartame into extruded products
    2.
    发明公开
    Process for incorporating aspartame into extruded products 失效
    Verfahren zur Vereinigung von Aspartame mit extrusionierten Produkten。

    公开(公告)号：EP0134322A1

    公开(公告)日：1985-03-20

    申请号：EP83304673.3

    申请日：1983-08-12

    申请人： NABISCO BRANDS, Inc.

    发明人： Demaso, Patricia ,  Spotts, Jr., Clyde Emerson ,  Ross, Robert Edgar ,  Straka, Robert

    IPC分类号： A23L1/236

    CPC分类号： A23L27/32 ,  A23L7/17

    摘要： Dry comestibles, such as cereal products and baked-type goods having an L-aspartic acid sweetening derivative distributed substantially uniformly throughout the comestible as a substitute for sugar or other sweeteners, are obtained by combining the L-aspartic acid sweetening derivative, a pH adjuster, water, and the remaining dry ingredients of the comestible to form a dough, extruding the dough through an extruder die plate, cutting the extruded product into pieces, and optionally reducing the moisture content of the pieces by conventional means like drying or toasting. The most feasible method of combining the ingredients is to separately feed: a) an aqueous solution of the sweetening derivative having a pH adjusted to about 1.0-7.0, preferably 2.0-3.0, and b) a preblended mixture of the remaining dry ingredients to the extruder wherein they are admixed to form a dough. Decomposition of the L-sapartic acid sweetening derivative during processing is minimized by controlling the pH of the sweetener solution, and the exposure time of the sweetener to high temperatures throughout the process for producing the dry comestible. The extruded dry baked comestibles are highly palatable, do not look sugar coated, do not contain localized concentrations of the L-aspartic acid sweetening derivative and are shelf stable for extended periods of time.

    摘要翻译： 通过将L-天冬氨酸甜味衍生物，pH调节剂组合，得到干食品，例如谷物制品和具有基本均匀分布在整个食物中的L-天冬氨酸甜味衍生物的烘焙食品，作为糖或其它甜味剂的替代物 ，水和剩余的干成分，以形成面团，将面团挤出通过挤出机模板，将挤出的产品切成片，并且通过常规方法如干燥或烘烤任选地减少片的含水量。 组合这些成分的最可行的方法是单独进料：a）将pH调节至约1.0-7.0，优选2.0-3.0的甜味衍生物的水溶液，和b）将剩余干成分的预混合物混合至 挤出机，其中它们混合以形成面团。 通过控制甜味剂溶液的pH和甜味剂在生产干燥食物的整个过程中的高温下的暴露时间，可以最大程度地减少处理过程中L-皂苷酸甜味衍生物的分解。 挤出干燥的烘焙食物是高度可口的，不要看糖包衣，不含局部浓度的L-天冬氨酸甜味衍生物，并且长时间保持稳定。