摘要:
Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.
摘要:
Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.
摘要:
A method for dissolving crystalline L-alpha-aspartyl-L-phenyl-alanine methyl ester product is disclosed. The product is obtained by crystallizing the ester from an aqueous solution, by cooling. The initial concentration of ester in the aqueous solution used provides at least 10 grams of precipitated solid phase per liter of solution. The solution is cooled through conductive heat transfer without effecting forced flow to form a sherbet-like pseudo solid phase.
摘要:
The invention relates to a process for the treatment of dried aspartame characterized in that, in a first separation step, particles smaller than 50 .mu.m are removed, with the aid of a stream of air, from aspartame having a particle size distribution with which more than 5 wt. % of the aspartame has a particle size of less than 20 .mu.m and more than 10 wt. % of the aspartame has a particle size of more than 400 .mu.m, and that in a second separation step the product resulting from the first step is subjected to a screening step using a screen that separates at a value between 150 and 250 .mu.m, after which the fraction of the smaller particles thus obtained is recovered as a first product and the fraction of the larger particles is recovered as a second product or is optionally subjected to a further separation step using a screen that separates at a value between 400 and 1000 .mu.m, the fraction of smaller particles thus obtained being recovered as the second product. Aspartame having a particle size distribution in which at least 94% of the particles are larger than 20 .mu.m and smaller than 250 .mu.m appears to present exceptionally good properties as regards processability and dissolution rate.
摘要:
In producing granules of .alpha.-L-aspartyl-L-phenylalanine methyl ester having a particle size of falling within a determined particle size range by compaction granulation, formation of fine powdery .alpha.-APM is prevented by breaking the compacted .alpha.-APM so that the one-pass yield of the granules is elevated and the sieving efficiency is elevated. In a method of preparing granules of .alpha.-L-aspartyl-L-phenylalanine methyl ester by compaction granulation of the ester singly or along with a vehicle of not more than the same amount of the ester, after the compaction or after having roughly broken the compacted material, the material is broken down so as to pass through a screen or perforated plate having pores with a diameter falling within the range of from 1 mm to 10 mm and then further broken and classified.
摘要:
A composition which is suitable as the sweetener base of a sweet, reduced calorie food product such as an instant pie filling or a bakery cream, comprises erythritol, sorbitol and a glucose oligomer having a DE of 10 to 30, particularly 20 to 23. The composition may also contain fructose and/or maltitol or an intense sweetener such as aspartame.
摘要:
The present invention is a directed at a sweetening agent delivery system having prolonged sweetness release prepared by a method which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) a solution of a high intensity sweetening agent, wherein the sweetening agent is present in an amount from about 0.01% to about 60%, (b) polyvinyl acetate present in an amount from about 40% to about 93% and having a molecular weight in the range from about 2,000 to about 100,000, (c) a plasticizing agent present in an amount from about 0.1% to about 20%, (d) a waxy material having a melting point from about 30.degree. C. to about 120.degree. C. present in an amount from about 0.5% to about 40%, and (e) an emulsifying agent present in an amount from about 0.1% to about 20%, (B) melting and blending the polyvinyl acetate with the plasticizing agent to form a uniform mixture, (C) admixing the solution of high intensity sweetening agent with the melted mixture from step (B) and evaporating the solvent to form a uniform mixture, (D) admixing the waxy material and the emulsifying agent with the mixture from step (C) to form a uniform mixture, (E) cooling and blending the mixture from step (D), and (F) granulating the mixture from step (E).
摘要:
A process for crystallizing L-alpha-aspartyl-L-phenylalanine methyl ester from its aqueous solution by cooling, which comprises adjusting the initial concentration of the ester so that the amount of a precipitated solid phase to be formed after cooling becomes about 10 grams or more per liter of the solvent, cooling the solution through conductive heat transfer through a cooled surface to form an apparently sherbet-like pseudosolid phase without causing forced flow by mechanical stirring or the like, and optionally further cooling the system after formation of the pseudosolid phase, is disclosed along with various apparatuses which may be used to carry out the invention.
摘要:
A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame is encapsulated through an anhydrous process that compresses the crystals with a mixture of inert binder ingredients so as to form a solid tablet or sheet which is then ground into fine granular particles. These particles may then be coated with a hydrophobic material such as a fat or wax and then incorporated into a variety of food applications such as chewing gum. The sweetener composition is thereby protected from adverse environmental conditions such as high temperature, moisture and pH.
摘要:
A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and which remain in same are those selected from group A consisting of: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Pedicoccus cerevisiae and Leuconostoc cremoris, and are never those selected from group B consisting of: Lactobacillus bulgaricus and Lactobacillus helveticus.