CN101001537B - Sensate compositions and delivery systems therefor - Google Patents
Sensate compositions and delivery systems therefor Download PDFInfo
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- CN101001537B CN101001537B CN200580027092.1A CN200580027092A CN101001537B CN 101001537 B CN101001537 B CN 101001537B CN 200580027092 A CN200580027092 A CN 200580027092A CN 101001537 B CN101001537 B CN 101001537B
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Abstract
The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which forms a matrix with the sensate. Sensates may include warming, cooling and/or tingling agents. Also included are oral delivery systems for the compositions, methods for preparing same, and methods for imparting and sustaining a desired sensation in the mouth and upper portion of the gastrointestinal tract of the user.
Description
field
The present invention includes for the user be the composition that mammiferous oral cavity receptor zone (oralreceptor areas) gives the controlled release sensation.Especially, oral, controlled release composition of the present invention comprises sensory agent and can form the hydration of matrix or the food grade polymer of swelling with sensory agent.The invention still further relates to oral delivery system and preparation method thereof, and the method that gives and maintain required sensation in user's mouth, throat and upper gastro-intestinal tract.
Background technology
Multiple compounds by making to be used to provide warmth sensation is known, and is commonly called " warm dose ".The compound that refrigerant sense is provided is also known and so-called " freshener " or " physiological cooling agents ".Warm dose and/or freshener are added in various products (comprising body surface and the product of ingesting), to produce warm and/or cooling effect, allow the user feel joyful.
The compound that tingle is provided is also known and is called " tingle reagent ".Also tingle reagent can be added in various products (body surface and ingest both), so that tingle, tingling sensation or feeling of numbness to be provided as required.
Yet, in the time of in being incorporated into the product of ingesting, this type of warm, refrigerant and tingle reagent typically demonstrates inadequate effect.Especially, although the conventional product of ingesting may provide sensation in user's mouth, this sensation is only awared tout court and is the most usually never arrived the receptor in throat.For this being felt to be extended to the throat zone, need the compound of higher concentration.This method usually causes undesirable shouting pain or burn feeling in mouth.
Therefore need new Orally administered composition, its is introduced warm dose, freshener and/or tingle reagent and not only in user's mouth but also in user's throat and GI top, provides required sensation.Also need to continue the Orally administered composition of the duration of the required sensation perceiveed by the user.In addition, need for the delivery system of this type of Orally administered composition and the method for preparing it.
general introduction
Orally administered composition is provided in some embodiments, and it comprises: sensory agent; With form the hydration food grade polymer of non-particulate shape matrix with sensory agent.
Orally administered composition is provided in some embodiments, and it comprises: sensory agent; With form the swollen food-grade polymer of non-particulate shape matrix with sensory agent.
In some embodiments, oral controlled release compositions comprises: sensory agent; Form the food grade polymer of non-particulate shape matrix with sensory agent; With the carrier that is selected from wet carrier and sweller.
In some embodiments, oral controlled release compositions comprises: sensory agent; With form the carbohydrate of non-particulate shape matrix with sensory agent.
Orally administered composition is provided in some embodiments, comprises: the even matrix of the blend that comprises hydration food grade polymer and at least one sensory agent.
In some embodiments, Orally administered composition comprises: be dispersed in the sensory agent in the hydration food grade polymer.
In some embodiments, Orally administered composition comprises: be dispersed in the sensory agent in hydration food grade polymer blend, described blend comprises hydrophilic polymer and hydrophobic polymer.
Orally administered composition is provided in some embodiments, and it comprises: be dispersed in the sensory agent in the hydration food grade polymer of the viscosity that improves mammiferous saliva.
In some embodiments, provide a kind of food, it comprises: Orally administered composition comprises sensory agent and forms the hydration food grade polymer of non-particulate shape matrix with sensory agent; Flavor enhancement; And carrier.
Lozenge compositions is provided in some embodiments, and it comprises: the agent of feeling is dispersed in glassy polymers matrix wherein.
A kind of chewing gum compositions is provided in some embodiments, and it comprises: Orally administered composition comprises sensory agent and forms the hydration food grade polymer of non-particulate shape matrix with sensory agent; Flavor enhancement; And gum base, wherein food grade polymer exists with the amount that is enough to the generation sensation of approximately 2 seconds-Yue 1 hour in mammiferous mouth and UGI.
A kind of method for preparing food is provided in some embodiments, this food is that mammiferous mouth and throat give the controlled release sensation, the method comprises the following steps: by carrier and the heating of the food grade polymer aqueous solution, until this carrier is changed to amorphous phase or glassy phase from crystalline phase; Sensory agent is dispersed in polymer and forms non-particulate shape matrix; Form food with the bond of each component by glassy phase.
A kind of method of feeling for receptor zone, mammiferous oral cavity is provided in some embodiments, comprises the following steps: oral a kind of composition, said composition comprises that sensory agent and sensory agent form the hydration food grade polymer of non-particulate shape matrix; In the about receptor zone, 45 seconds internal stimulus oral cavities of about 2-, sensigenous in mammiferous mouthful and UGI.
In some embodiments, the method that maintains sensation in mammiferous mouthful and UGI comprises the following steps: orally comprise sensory agent and form a kind of food of the hydration food grade polymer of non-particulate shape matrix with sensory agent; Stimulate receptor zone, mammiferous oral cavity with sensigenous in mouth and UGI, wherein polymer exists with the amount that is enough to the generation sensation of approximately 2 seconds-Yue 30 minutes in mouth and UGI.
the summary of accompanying drawing
Fig. 1 is the mouth of lozenge of the pectin that contains various amounts and the graphic representation of tongue warm strength.
Fig. 2 is mouth and another graphic representation of tongue warm strength of the lozenge of Fig. 1.
Fig. 3 is the graphic representation of throat warm strength of the lozenge of Fig. 1.
Fig. 4 is another graphic representation of throat warm strength of the lozenge of Fig. 1.
Fig. 5 is the mouth of lozenge of the pectin that contains various amounts and the graphic representation of tongue warm strength.
Fig. 6 is the graphic representation of throat warm strength of the lozenge of Fig. 5.
Fig. 7 is another graphic representation of throat warm strength of the lozenge of Fig. 5.
describe in detail
That use with " comprising ", " containing " or " being characterised in that " synonym and thing term, " comprise " (and " containing " etc.) here and comprise end value or open and do not get rid of key element or method step other, that do not enumerate, and needn't consider it for the preamble of claim still for the main part of claim.
The term " bubble gum " and " chewing gum " that here use can be used interchangeably, both are intended to comprise any glue composition.
The term " food grade polymer " here used comprises any polymer be applicable in edible composition.
the sensory agent composition
Embodiment described here provides the oral controlled release compositions that stimulates user's oropharynx receptor zone.Composition is felt for user's mouth, throat and UGI thus.Composition comprises sensory agent, as the warmth sensation agent, and freshener and/or the agent of fiber crops thorns, and form hydration or the swollen food-grade polymer of matrix with sensory agent.
Term " matrix " refers to following medium, makes thus sensory agent and food grade polymer be dispersed, and allows potential chemistry and/or the Physical interaction of generation between these two kinds of components.For example, polymer interacts such as, but not limited to pectin and sensory agent, thereby in lasting, the release that control that chemically and/or physically allow sensory agent from composition.Contrary with sealing of the graininess spheroid of sensory agent, this matrix can be non-granular, makes sensory agent be dispersed in polymer.For example, this sensory agent can be embedded in polymer in some embodiments.The dispersion of sensory agent in polymer can be homogeneous phase, or uniformly, or it can be also the inhomogeneous dispersion of component.
For some embodiments, this matrix can be described as " glassy candy matrix " or " glassy matrices ".This type of term refers to the glassy phase for the preparation of those components of lozenge of the present invention or similar hard candy product interchangeably.Glassy matrices is that sensory agent is in the food grade polymer for the manufacture of these goods and the dispersion in carrier.
Food grade polymer and sensory agent matrix are guaranteed the lasting or controlled release of sensory agent from Orally administered composition.This has continued sensation on time and position.Especially, this sensory agent discharges under than the slower speed of conventional sensory agent, has continued thus the length of the sensation that the user perceives.This sensory agent has also reached the more substantial receptor zone, oral cavity by the trigeminal neuralgia domination.Polymer substrate allows this sensory agent to arrive not only in user's mouth but also the receptor in the throat the user.The stimulation in these oropharynx receptor zones provides sensation in mouth and upper gastro-intestinal tract, and this is innervation and or the innerv result of glossopharyngeal nerve and vagal larynx branch of pharynx.Some individualities even may feel that this feels to be extended to their stomach, estimate that this may be due to the possible difference on the spatial distribution of the high osmosis of mucous membrane and the fiber that stimulates at them.
Food grade polymer (it and sensory agent interact to provide the control that oral cavity is discharged) can be the polymer (it is hydration or swelling) for any routine of edible composition.In some embodiments of the present invention, comprise carrier, it can be wet carrier or sweller.The moisture of q.s or liquid are provided wet carrier ideally so that hydration and/or dissolve this food grade polymer.Sweller provides the moisture of q.s or liquid with this food grade polymer of swelling ideally.For example, for monose as dextrose plus saccharose, wet carrier or sweller with the approximately 5%-of the food grade polymer component of hydration or swelling approximately the amount of 95% weight exist.For large polymer, as pectin and carboxymethyl cellulose, wet carrier or sweller approximately 20% exist to the about amount of 99.9% weight with the food grade polymer component of hydration or swelling.For example, for pectin and other hydrocolloid and polysaccharide, wet carrier can be with the food grade polymer component of hydration approximately 85% to water that approximately amount of 99.5% weight exists.Suitable wet carrier or sweller include but not limited to, water, organic solvent and plasticizer, such as the fat of low melting point.Ideally, wet carrier makes polymer generation hydration form gel or semi-solid denseness.
The suitable polymers of general classes comprises, for example carbohydrate, protein, glycoprotein, oligomeric protein, fat and wax.Also can use the bond of polymer.
Carbohydrate comprises disaccharides, oligosaccharides and polysaccharide.Monose, although not polymer, still can be for some embodiments.The suitable example of carbohydrate includes but not limited to: ribose; Mannose; Galactolipin; Polydextrose; Corn syrup; Dextrin; Honey; Carob flour; Molasses; Nipa palm sugar; Rice syrup; The American aloe syrup; Fructooligosaccharides, as insulin; Starch (modification and natural), and starch fraction (comprising amylose and amylopectin); Pectin, as low and high molecular weight methoxy pectin; Alginates, as sodium and sylvite; Natural and synthetic natural gum, as Arabic gum, gelling carbohydrate gum, blue (welan) glue of dimension, gum tragacanth, xanthans, guar gum, and locust bean gum; Cellulose, as carboxymethyl cellulose, hydroxy propyl cellulose, CMC, hydroxybutyl carboxymethyl cellulose, Hydroxypropyl ethyl cellulose and methylethylcellulose; Carrageenan, as α-, γ-, ι-, K-and λ-carrageenan; With their bond.
Useful protein can be selected from multiple material.Suitable protein comprises, for example: gelatin; Casein and caseinate; Lactalbumin; Soybean protein; Wheat gluten; Zein; Large aleuronat; Egg protein; Muscle protein; Protein from other legume and tuberous plant; With their bond.Glycoprotein comprises, for example: chondroitin, glucosaminoglycan and lectin.Also can use glycolipid.
Fat comprises saturated and undersaturated fat.Wax comprises, for example: beeswax, Brazil wax, the paraffin of low melting point, shellac, candelila wax, microwax and synthetic paraffin.
Embodiments more of the present invention are used PVP, polyvinyl alcohol, and the anionic polymer of methacrylic acid and methacrylate, polyvinyl acetate, polyethylene glycol oxide and/or polyethylene are as food grade polymer.
The bond of food grade polymer also can be used in some embodiments.For example, can use the blend of hydrophilic polymer and hydrophobic polymer.Hydrophilic polymer allows the quick washing feel in oral cavity, and hydrophobic polymer can provide the impact more postponed but lasting sensation of longer time also can be provided.Therefore the bond of two kinds of polymer can, for these performances of balance, be realized quick washing and lasting sensation.Suitable bond comprises, for example: hydrophilic protein matter and hydrophobic wax.
Polymer viscosity and molecular weight also can affect the impact of sensation.Usually, the viscosity of food grade polymer is that about 2cP arrives approximately 100,000 cP.For example, the viscosity of amylopectin (pullulan) is about 2cP, and the viscosity of carboxymethyl cellulose can be up to 20,000 cP, and the viscosity of xanthan gum is that approximately 10 cP arrive approximately 100,000 cP, and the viscosity of pectin and Wei Lan glue can be up to thousands of cP.Polymer viscosity changes with many performances, as, the shear rate of the concentration in solution, polymer solution experience and the existence of its behavior (newton, non newtonian, viscoplasticity etc.), temperature and ion under shearing etc.Generally provide the shorter impact of sensation than low viscosity polymer, and the polymer with viscosity higher provides long-time lasting impact.Accordingly, embodiments more of the present invention combine low and high-viscosity polymer so that the performance of equilibrium sensation agent composition, comprise impact and the duration of sensation.
Some food grade polymer, especially as above those, can improve the viscosity of saliva, increased thus in the oropharynx zone, especially the sensory agent time of staying in throat.Accordingly, embodiments more of the present invention are introduced the food grade polymer that can improve saliva viscosity.Specially suitable polymer comprises pectin, alginates, fructooligosaccharides, protein etc.
The molecular weight of food grade polymer can be the millions of dalton of about 180-(for heavy polymer).The molecular weight of amylopectin is for example 95,000 to 124,000 (respectively for amylopectin P100 and amylopectin P1200).The pectin molecule amount is 135,000 dalton of 90,000 dalton of Citrus pectin to Fructus Lycopersici esculenti pectin, or even higher.The molecular weight of protein can be that hundreds of (simple peptide) for example, to megadalton (, myosin).High molecular polymer, especially pectin, generally provide sensory agent to more slowly discharging in oral cavity.
Glass transition temperature is the another kind of performance that affects the release of sensory agent.The hydration food grade polymer that is used for embodiment of the present invention generally has approximately-50 ℃ and arrives the approximately glass transition temperature of 80 ℃.
This food grade polymer can be present in the sensory agent composition to be enough to this amount of feeling approximately 2 seconds to approximately 30 minutes of continuity in mouth, throat and UGI.In some embodiments, this warmth sensation can be almost immediately.In some embodiments, can be lower than approximately feeling this warmth sensation in 1 minute to about 10 minutes.More specifically, receptor zone, oral cavity, more specifically stimulates in the about release in 30 seconds-45 seconds approximately in 2 seconds-45 seconds by sensory agent.Therefore within lower than 1 minute, feel sensation in mouth and UGI zone, this continues approximately 30 minutes.After composition consumes basically, this sensation can continue about 1-3 minute, or even longer time in some embodiments, and does not give burn feeling.Accordingly, the amount of polymer be the sensory agent composition approximately 0.05% to about 99% weight.In some embodiments, the amount of polymer be said composition approximately 1% to about 10% weight.
This sensory agent can be warm dose, freshener or fiber crops thorn agent or their any bond.
This warm dose can be selected from and be known as the various compounds that individual user provides the warmth sensation signal.These compounds give noticeable warmth sensation, especially in oral cavity, and usually strengthen the sensory effect of flavor enhancement, sweetener and other sense organ component.Useful warm dose comprises those with at least one pi-allyl vinyl component (it can be incorporated into the oral cavity receptor).The example of suitable warm dose includes, but are not limited to: and the vanillyl alcohol n-butyl ether (TK-1000, by TakasagoPerfumery Company Ltd., Tokyo, Japan provides); The vanillyl alcohol n-propyl ether; The vanillyl alcohol isopropyl ether; The vanillyl alcohol isobutyl ether; The positive amino ethers of vanillyl alcohol; The vanillyl alcohol isoamyl ether; Vanillyl alcohol n-hexyl ether; The vanillyl alcohol methyl ether; The vanillyl alcohol ether; Zingiberol; Salad oil; Africa beans bandit alcohol; Zingerone; Capsaicine; Dihydrocapsaicin; Nordihydrocapsaicin; Homocapsaicin; Homodihydrocapsaicin; Ethanol; Isopropyl alcohol; Isoamyl alcohol; Benzylalcohol; Glycerine; Chloroform; Eugenol; Cinnamon oil; Cinnamic acid; Their phosphate derivative; With their bond.
Various well-known fresheners can be for this Orally administered composition.For example, useful freshener especially comprises menthol, xylitol, and erythrite,
alkane, menthones, acetic acid
ester, salicylic acid
ester, WS-23 (WS-23), N-ethyl-right
alkane-3-carboxylic acid amides (WS-3), butanedioic acid
ester, 3,1-
base oxygen base propane 1,2-glycol and glutarate, and their bond.These and other suitable freshener further is described in following United States Patent (USP), and they all introduce for reference with their whole content: the people's such as Rowsell U.S.4,230,688 and 4,032,661; The people's such as Amano 4,459,425; The people's such as Watson 4,136,163; With the people's such as Grub 5,266,592.Physiological cooling agents also can strengthen the warmth sensation that the user perceives, and therefore, the warm dose of bond with freshener can be used in some embodiments.
The agent of fiber crops thorns can be for Orally administered composition in order to provide numb thorn, shouting pain or feeling of numbness for the user.The agent of fiber crops thorn includes, but are not limited to: Jambu oleoresin (Jambu Oleoresin) or Spilanthes oleracea (Spilanthes, Spilanthes sp.), and wherein active component is spilanthol; Chinese pepper extract (Zanthoxylum peperitum) comprises and is known as Saanshoo1-I that the composition of Saanshool-II and Saanshoamide is interior; Fructus piperis nigrum extract (pipernigrum), comprise active component chavicine and pipering; The Echinacea extract; The North America pepper extract; Paprika oleoresin; Effervescent agent, as edible bronsted lowry acids and bases bronsted lowry, it can be by encapsulate.The agent of fiber crops thorn is described in U.S. Patent No. 6,780,443 (people such as Nakatsu), U.S. Patent No. 5,407,665 (people such as McLaughlin), U.S. Patent No. 6,159,509 (people such as Johnson) and U.S. Patent No.s 5,545,424 (people such as Nakatsu), these patents are introduced for reference separately here.
Can be used as microcapsules or particulate carrys out encapsulate as the edible bronsted lowry acids and bases bronsted lowry of effervescent agent, as described in PCT public publication No.WO2004/064544, this patent is introduced for reference here with full content.Suitable encapsulate includes but not limited to material, fat, polymer, carbohydrate and their bond.Suitable alkali includes, but not limited to alkali carbonate, alkali metal hydrogencarbonate, alkaline earth metal carbonate, alkali metal bicarbonates and their bond.Suitable acid includes but not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid or their bond.
This sensory agent is approximately 0.1% existing to the about amount of 96% weight with Orally administered composition generally.In some embodiments, sensory agent approximately 5% existing to the about amount of 25% weight with said composition.
In some embodiments of the present invention, this sensory agent can be dispersed in pectin and form non-particulate shape matrix.In this type of embodiment, pectin can, approximately 0.05% to arrive approximately 99% weight, more desirably approximately 0.05% arrive the approximately amount existence of 10% weight.This sensory agent can, approximately 0.005% to arrive approximately 96% weight, more desirably approximately 0.005% arrive the approximately amount existence of 10% weight.
In some specific embodiments, this Orally administered composition can comprise with composition approximately 0.1% to sensory agent that approximately amount of 99.9% weight exists and with composition approximately 0.1% to hydration pectic matrix that approximately amount of 99.9% weight exists.
In some embodiments, this Orally administered composition can comprise with composition approximately 0.1% to sensory agent that approximately amount of 99.9% weight exists and carrier (alcohol, oil and/or aqueous solvent) and with composition approximately 0.1% to hydration food grade polymer that approximately amount of 99.9% weight exists.
In some embodiments, this Orally administered composition can comprise that optional additive is as flavor enhancement (flavor enhancement, spices), sweetener (sweetener), colouring agent (colouring agent, colorant), enhancing component etc., and their mixture.
Can add the enhancing component and strengthen the sensation of user for warm, refrigerant or numb thorn.The interpolation that strengthens component allows sensory agent to exist with low amount, and does not damage the intensity of required sensation.This type of component comprises, for example, ion strengthens component.Ionic enhancing component comprises inorganic cation, as magnesium, sodium, calcium, potassium, aluminium; Phosphorus and their bond.This ionic strengthens component and can play a role by the ion concentration that changes user's saliva and the diffusion strengthened subsequently through mucous membrane.Because the oral cavity receptor be the height ion-sensitive, so with the situation that does not have this ion component Comparatively speaking warm, refrigerant or information numb thorn be delivered to more quickly brain.
delivery system
Embodiments more of the present invention provide delivery system for oral sensory agent composition as above.This delivery system (also referred to as " food ") generally comprises any edible or consumable composition, as Food & Drink.More specifically, this food can be selected from, but is not limited to, hard candy, and soft sweets, cotton candy, compressed tablets, chewing gum, film, lozenge, the confectionery of center-filled, as the confectionery of the filling liquid of gel or any shape, liquid beverage, powder drink etc.This group food comprises oral sensory agent composition, flavor enhancement and carrier.
As above detailed description, Orally administered composition bag sensory agent and form hydration or the swollen food-grade polymer of matrix with sensory agent.Food grade polymer can be selected from as above those.Usually, this food grade polymer exists with the approximately amount of 0.01% to 98% weight of this food.In some embodiments, polymer is approximately 0.2% to exist to the about amount of 0.4% weight.May need to change according to prepared food form the amount of polymer.
As mentioned above, the glass transition temperature of hydration food grade polymer is approximately-50 ℃ to approximately 80 ℃.
As mentioned above, this Orally administered composition also comprises sensory agent.This sensory agent is approximately 0.001% existing to the about amount of 10% weight with this food generally.In some embodiments, sensory agent with about 0.4%-approximately the amount of 0.6% weight exist.The type that depends on prepared food, may need to change the amount of introducing sensory agent wherein, and this is because some form is quicker than other form consumption.
This carrier component can be selected from the multiple well-known carrier of this area.The type of prepared food is depended in the selection of suitable carrier.
For example, some embodiments relate to the food of lozenge or candy form, also are commonly referred to confectionery.Carrier in confectionery composition can comprise that body (bulk) sweetener is as sugar, sugar-free body sweetener or analog, or their mixture.The body sweetener generally with the approximately 0.05%-of composition approximately the amount of 99% weight exist.
Suitable sugared sweetener generally comprises monose, and disaccharides and polysaccharide, be such as but not limited to, sucrose (sugar), glucose, maltose, dextrin, wood sugar, ribose, glucose, mannose, galactolipin, fructose (fructose), invert sugar, fructooligosaccharides syrup, the starch partly be hydrolyzed, corn syrup solids and their mixture.
Suitable sugar-free body sweetener comprises sugar alcohol (or polyalcohol), such as, but be not limited to D-sorbite, xylitol, mannitol, galactitol, maltitol, hydrogenation isomaltulose (ISOMALT), lactitol, erythrite, hydrogenated starch hydrolysates, stevia and their mixture.
Suitable hydrogenated starch hydrolysates is included in US Patent No 25,959,3,356,811,4, those disclosed and the multiple hydrogenated glucose syrups and/or the powder that contain D-sorbite, hydrogenation disaccharides, the senior polysaccharide of hydrogenation or their mixture in 279,931.Mainly by the control catalytic hydrogenation of corn syrup, prepared by hydrogenated starch hydrolysates.The gained hydrogenated starch hydrolysates is the mixture of carbohydrate monomer, dimerization and polymerization.The ratio of these different carbohydrates gives different hydrogenated starch hydrolysates with different performances.The mixture of hydrogenated starch hydrolysates is also useful as LYCASIN (commodity of being manufactured by Roquette Freres of France) and HYSTAR (by Lonza, Inc., of Fairlawn, the commodity of N.J. manufacture).
In some embodiments, high-intensity sweetener also can be included in confectionery composition.Be not limited to special sweetener, representational kind and example comprise:
(a) water miscible sweetener is as dihydrochalcone, monellin, stevioside, glycyrrhizin, the dihydro flavanols, and sugar alcohol is as D-sorbite, mannitol, maltitol, and the amino chain acid ester acid amides of L-diamino dicarboxylic acid, as be disclosed in U.S. Patent No. 4,619, those in 834, it is introduced in for reference here, and their mixture;
(b) water miscible artificial sweetener, as soluble sugar refined salt,, sodium or calcium saccharin salt, cyclamate, 3,4-dihydro-6-methyl isophthalic acid, 2,3-Evil thiazine-4-ketone-2, the sodium of 2-dioxide, ammonium or calcium salt, 3,4-dihydro-6-methyl isophthalic acid, 2,3-Evil thiazine-4-ketone-2, the sylvite of 2-dioxide (Acesulfame-K), the asccharin of free acid form, and their mixture;
(c) two peptidyl sweeteners, sweetener as derivative as L-Aspartic acid, as L-aspartoyl-L-phenyl methyl lactamine (Aspartame) be described in U.S. Patent No. 3, 492, material in 131, L-α aspartoyl-N-(2, 2, 4, 4-tetramethyl-3-Thietane base)-D-alanine acid amides hydrate (Alitame), N-[N-(3, the 3-dimethylbutyl)-L-aspartyl]-L-phenylalanine 1-methyl esters (Neotame), L-aspartoyl-L-phenylglycine and L-aspartoyl-L-2, the methyl esters of 5-dihydro phenyl-glycine, L-aspartoyl-2, 5-dihydro-L-phenylalanine, L-aspartoyl-L-(L-cyclohexene)-alanine, and their mixture,
(d) the water miscible sweetener derived from water-soluble sweetener, chlorinated derivatives as table sugar (sucrose), for example, chloride deoxy sugar derivative is as the derivative of chlorination deoxidation sucrose or chlorination deoxidation sucralose, for example known with the ProductName of Sucralose; The example of chlorination deoxidation sucrose and chlorination deoxidation sucralose derivative includes but not limited to: the chloro-1 '-deoxidation sucrose of 1-; The chloro-4-deoxidation-α of 4--D-galactopyranose base-α-D-fructofuranoside, or the chloro-4-deoxidation of 4-sucralose; The chloro-L-deoxidation of the chloro-4-deoxidation-α of 4--D-galactopyranose base-1--beta-D-fructofuranose glycosides, or 4,1 '-bis-is chloro-4,1 ,-dideoxy sucralose; 1 ', 6 '-bis-chloro-1 ', 6 '-dideoxy sucrose; The chloro-4-deoxidation-α of 4--D-galactopyranose base-1,6-bis-is chloro-1,6-dideoxy-beta-D-fructofuranose glycosides, or Sucralose; 4,6-bis-is chloro-4, the chloro-6-deoxidation of 6-dideoxy-α-D-galactopyranose base-6--beta-D-fructofuranose glycosides, or 4,6,6 '-tri-chloro-4,6,6 '-tri-deoxidation sucralose; 6,1 ', 6 '-tri-chloro-6,1 ', 6 '-tri-deoxidation sucrose; 4,6-bis-is chloro-4,6-dideoxy-α-D-galactopyranose base-1, and 6-bis-is chloro-1,6-dideoxy-beta-D-fructofuranose glycosides, or 4,6,1 ', 6 '-tetrachloro-4,6,1 ', 6 '-tetra-deoxidation sucralose; With 4,6,1 ', 6 '-tetra-deoxidation sucrose, and their mixture;
(e) protein-based sweetener is as thaumaoccous danielli (Thaumatin I and II); With
(f) natural sweetener monatin (2-hydroxyl-2-(indol-3-yl methyl)-4-aminoglutaric acid) and its derivative.
Strong sweetener can be used with many different physical form well known in the art, with initial burst that sugariness is provided and/or the continuity sensation of sugariness.Unrestricted, this type of physical form comprises free form, as spray-drying, powder, bead form, encapsulated form and their mixture.
Usually, the intense sweeteners of effective dose can be for required sweetness level is provided, and this consumption can change with selected sweetener.Intense sweeteners can be with approximately 0.001% the existing to the about amount of 3% weight of lozenge or confectionery composition, and this depends on used sweetener or sweetener bond.The accurate scope of the amount of each type sweetener can be selected by those skilled in the art.
Confectionery composition also comprises flavor enhancement.Operable flavor enhancement comprises those flavor enhancements well known by persons skilled in the art, as natural and artificial flavor enhancement.These spices can be selected from synthetic flavored oils and seasoning aromatic and/or oil, oleo-resins and the extract that derives from plant, leaf, flower, fruit etc., and their bond.The non-limiting representative of flavored oils comprises spearmint oil, cinnamon oil, wintergreen (gaultherolin), peppermint oil, caryophyllus oil, oreodaphene, fennel oil, eucalyptus oil, thyme oil, oil thuja, mace oil, allspice oil, sage oil, mace oil, almond oil, and cassia oil.Also useful flavor enhancement is artificial, natural and synthetic flavoring agent of fruit, as vanilla, and Citrus oil (comprising lemon, orange, limette, shaddock), and fruit essence (comprises apple, pears, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot etc.).These flavor enhancements can be used with the liquid or solid form, and can be individually or blending ground use.Normally used flavor enhancement comprises pennyroyal, as peppermint, and menthol, spearmint, artificial vanilla, cinnamon derivative, and various flavoring agent of fruit, no matter used individually or the blending use.
Other useful flavor enhancement comprises that aldehyde and ester are as cinnamyl acetate, cinnamic acid, and the contracting citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-methyl anisole (p-methylamisol) etc. can be used.General any flavor enhancement or food additives can be used, as are described in Chemicals Usedin Food Processing, publication1274,63-258 page, those in the National Academy of Sciences.This publication is incorporated herein for reference.
Other example of aldehyde flavor enhancement includes but not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (Radix Glycyrrhizae, fennel), cinnamic acid (Chinese cassia tree), citral, , α-citral (lemon, limette), neral, , neral (lemon, limette), capraldehyde (orange, lemon), ethyl vanillin (vanilla, missible oil), heliotropin, , piperonal (vanilla, missible oil), vanillic aldehyde (vanilla, missible oil), jasminal (pungent fruity flavor enhancement), butyraldehyde (butter, cheese), valeral (valeraldehyde) (butter, cheese), citronellal is (improved, many types), capraldehyde (citrus fruit), aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethyl butyraldehyde (berries), hexenoic aldehyde, , trans-2 (berries), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2, 6-dimethyl-5-heptenal, , melonal (muskmelon), 2, 6-dimethyl octanal (green fruit), with 2-laurylene aldehyde (Citrus, citrus), cherry, grape, the arbusterol cracknel, with their mixture.
In some embodiments, this flavor enhancement can be used with liquid form and/or dried forms.When later a kind of form is used, can use suitable drying step as this oil of spray-drying.Perhaps, this flavor enhancement can absorb water-soluble material as cellulose, starch, and sugar, maltodextrin, on all grades of Arabic gum or can encapsulate.The actual techniques for preparing this type of dried forms is well-known.
In some embodiments, this flavor enhancement can be used with many different physical form well known in the art, with initial burst that flavor enhancement is provided and/or the continuity sensation of flavor enhancement.Unrestricted, this type of physical form comprises free form, as spray-drying, and powder, bead form, encapsulated form, and their mixture.
The amount of the flavor enhancement here used can need according to the type such as final food as lozenge, confectionery composition or chewing gum compositions; Various flavor enhancements; The carrier used; With the factor of intensity of required flavor enhancement and so on, preferentially select.Therefore, the amount of flavor enhancement can be changed, in order to obtain in end product that required result and this type of change within those skilled in the art's ability without excessive experiment.In lozenge or confectionery composition, this flavor enhancement generally with approximately 0.02% to approximately 5% of composition, and more specifically approximately 0.1% to approximately 2%, and even more specifically approximately 0.8% to the about amount of 1.8% weight, exist.
Multiple traditional composition also can be included in confectionery composition with effective dose, as colouring agent, antioxidant, anticorrisive agent etc.Colouring agent can be used with the amount that effectively produces required color.Colouring agent can comprise the pigment of introducing with the amount of the about 6wt% at the most of composition.For example, titanium dioxide can be with at the most approximately 2% of composition, and preferably lower than the about amount of 1% weight, introduces.Colouring agent also can comprise natural food colour and be suitable for the dyestuff of food, medicine and cosmetic applications.These colouring agents are known as F.D.& C. dyestuff and color lake.The material that is applicable to above-mentioned application is preferably water miscible.Illustrative non-limitative example comprises and is known as F.D.& The indigoid dye of C.BlueNo.2, it is the disodium salt of 5,5-indigo disulfonic acid.Similarly, be known as F.D.& The dyestuff of C.Green No.1 comprises kiton colors and is 4-[4-(N-ethyl-p-sulfonium benzylamino) diphenyl methylene]-single sodium salt of [1-(the p-sulfonium benzyl of N-ethyl-N-)-δ-2,5-cyclohexadiene imines].Whole F.D.& C. the complete list of colouring agent and their corresponding chemical structure can be at Kirk-Othmer Encyclopedia of ChemicalTechnology, the third edition, and 5 volumes, find in the 857-884 page, is introduced into for reference here.
Other conventional additive well known by persons skilled in the art is also for this confectionery composition.
Enhancing component as above also can be included in this confectionery composition.The intensity that strengthens component to allow to comprise the sensory agent of reduced levels in composition as the interpolation of ion reinforcing agent and do not damage required sensation.For example, some confectionery embodiments comprise approximately 0.01% to about 1% weight with the sensory agent that strengthens component.
In some embodiments, in confectionery composition, the food grade polymer used is pectin ideally especially.Pectin be conventional for numerous food the water-soluble polysaccharide as gel.Have been found that HMW pectin (for example approximately 9,000 dalton arrive approximately 160,000 dalton) continues the release of sensory agent in oral cavity highly effectively.
Therefore, pectin can be incorporated in confectionery composition with the amount of the release that is enough to continue sensory agent, makes this sensation be perceiveed out in approximately 2 seconds-Yue 30 minutes by the user.Usually, lozenge or candy are approximately being consumed by the user in 15 minutes basically.Yet lozenge and candy capable of regulating obtain smaller or greater, to change elapsed time.In consumption process, in about 2-45 user's required sensation of scent in mouth, throat and UGI in second.The user can continue to perceive this and feel to reach approximately 4 minutes after confectionery consume basically, or even for more time, for example reaches approximately 15 minutes, that is, and and the pleasant impression sensation.
In order to realize this controlled release of sensory agent, pectin can with about 0.2%-approximately the amount of 0.4% weight be incorporated in some confectionery embodiments.Use is lower than about 0.2% weight, and for example approximately 0.1%, or the approximately pectin amount of 0.4% weight that is greater than also has the effect of the release of lasting sensory agent, however this consumption tends to effectively to continue the pleasant impression sensation.For example, as shown in Fig. 1-7, use approximately 0.2% to about 0.4% weight range, approximately the pectin of 0.3% weight will continue this pleasant impression and feel to reach at least 1-3 minute after confectionery composition consumes basically especially.
Especially, Fig. 1 and 2 has shown by consumption and has introduced the warm dose of pectin as sensory agent and various amounts (approximately 0.1%, 0.2% and 0.3% weight) lozenge of the present invention, the intensity of the warmth sensation of feeling in user's mouth, and Fig. 3 and 4 has shown the intensity of feeling in throat.As shown in these figures, approximately 0.2% and approximately 0.3% pectin weight effectively continues the warmth sensation in mouth and throat in the consumption of whole six minutes and in approximately 1-3 afterwards minute.Although approximately the pectin level of 0.1% weight has continued warmth sensation in whole consumption process, with higher levels of pectin, to compare, pleasant impression is restricted on the duration.
Fig. 5-7 have shown the intensity of warmth sensation of the pectin (approximately 0.2%, 0.3% and 0.4% weight) of different amounts.Fig. 5 has shown the intensity perceiveed in mouth, and Fig. 6 and 7 has shown the intensity in throat, separately all under the pectin of varying level.These accompanying drawings demonstrations, approximately 0.2%, 0.3% and 0.4% weight pectin effectively continues the warmth sensation in mouth and throat in the consumption of whole six minutes and in approximately 1-3 afterwards minute.Can use even higher levels of pectin.Therefore, the about 0.2%-approximately scope of 0.4% weight has set up balance between various performances, the control to discharging is provided and does not have calcination to stimulate.
In some embodiments, especially in lozenge or hard candy, be dispersed in sensory agent in glassy polymers matrix can with composition approximately 0.001% to about 10% weight, more desirably approximately 0.001% to the about amount of 5% weight, be present in composition.Being greater than the approximately amount of 5% weight may cause burn feeling or stimulation to the user, unless improved by other component.
The invention still further relates to the method for preparing confectionery composition.Can as enamelware pot, cooking extrusion machine and/or vacuum cooker, prepare with common device by this type of candy.
According to the present invention, carrier (for example, body sweetener) and solvent (for example, water) merge the formation slurry in mixer.Slurry is heated to approximately 70 ℃ to 120 ℃, to dissolve any sweetener crystal or particle and to form the aqueous solution.Once dissolve, just heat and optionally apply vacuum so that this batch of material of boiling cook out water, until reach lower than about 4% residual moisture.For example, can use batch steamer.This batch of material changes to amorphous phase or glassy phase from crystal.Then sensory agent composition and flavor enhancement operate in this batch of material and carry out blending together with any other optional additive as colouring agent by mechanical mixture.Then batch of material is cooled to approximately 50 ℃ to 10 ℃, to reach semisolid or plastic-like denseness.
Needed best the mixing by the needed Time dependent that is uniformly distributed that obtains material in the manufacture process of hard candy food, sensory agent composition, flavor enhancement, colouring agent and other additive being blended into to this batch of material equably.Normally, have been found that the mixing time of 1-10 minute is acceptable.
Once candy cream is by suitably temperature adjustment (temper), but just can be cut into processing part or forms the required form with appropriate weight and size.According to the shape and size of required end product, various forming techniques can be used.Once form required shape, just apply cold air and formalize equably by food, after this they are wrapped up and are packed.
According to the present invention, useful device is included in well-known boiling and mixing arrangement in confectionery manufacture field, and the selection of concrete device is apparent for those skilled in the art.
Some of the other embodiments of the present invention comprises chewing gum compositions.Carrier in chewing gum compositions can comprise gum base and other optional component.Gum base can be included in any component known in the chewing gum field.For example, gum base can comprise elastomer, extender, wax, elastomer solvent, emulsifying agent, plasticizer, filler and their mixture.
Elastomer (rubber) for gum base will change greatly according to various factors, as required the type of gum base, required glue composition denseness and other component of using in the composition of manufacturing final chewing gum product.This elastomer can be any insoluble polymer known in the art, and comprises those the gummy polymer for chewing gum and bubble gum.In gum base, the illustrative example of suitable polymer comprises natural and synthetic elastomer.For example, in the gum base composition, those suitable polymer include, but are not limited to, (plant origin) natural materials is as carbohydrate gum, natural rubber, crown gum, natural gum is looked in Europe, rosidinha, gelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi capsi, fenugreek gum, gutta kay etc., and their mixture.The example of synthetic elastomer comprises, not restriction, SB (SBR), polyisobutene, isobutylene-isoprene copolymer, polyethylene, polyvinyl acetate etc., and their mixture.
For the elastomeric amount of gum base, can change according to various factors, as type, required glue composition denseness and other component of using in the composition of manufacturing final chewing gum product of the gum base used.Usually, elastomer is approximately 10% to arrive about 60wt%, and approximately 35% to about 40wt% amount is present in gum base ideally.
In some embodiments, this gum base can comprise wax.Its softens polymer elastomer mixture and improves the elasticity of gum base.When existing, the wax used will have lower than approximately 60 ℃, preferably at approximately 45 ℃ and the about fusing point between 55 ℃.The wax of low melting point can be paraffin.This wax can be with approximately 6% to approximately 10% of gum base weight, preferably approximately 7% to about 9.5% amount, is present in gum base.
Except low melt wax, have higher melt wax can with gum base weight at the most approximately 5% amount for gum base.This type of high melting-point wax comprises beeswax, vegetable wax, candelila wax, Brazil wax, the most common pertroleum wax etc., and their mixture.
Except component listed above, gum base can comprise various other components, as is selected from the component in elastomer solvent, emulsifying agent, plasticizer, filler and their mixture.
Gum base can contain elastomer solvent to assist softening elastomeric component.This type of elastomer solvent can comprise those elastomer solvents known in the art, for example, terpene resin is as the polymer of australene or nopinene, the methyl of rosin and modified rosin, glycerine and pentaerythritol ester, and natural gum is as hydrogenation, dimerization and rosin polymerization, and their mixture.The example that is adapted at elastomer solvent used herein can comprise glyceride and partially hydrogenated wood rosin and the gum rosin of glyceride, toll oil rosin glyceride, wood rosin and the gum rosin of the wood rosin of glyceride, polymerization of the wood rosin of the pentaerythritol ester of pentaerythritol ester, wood rosin and the gum rosin of partially hydrogenated wood rosin and gum rosin, wood rosin glyceride, part dimerization and gum rosin and gum rosin, and the partially hydrogenated methyl esters of wood rosin and gum rosin etc., and their mixture.Elastomer solvent can be with approximately 2% to approximately 15% of gum base weight, preferably approximately 7% to about 11% amount for gum base.
Gum base also can comprise assists immiscible component to be dispersed in the emulsifying agent in single stabilising system.Can be used for emulsifying agent of the present invention and comprise glycerin monostearate, lecithin, glycerine monofatty ester, two glyceride, propylene glycolmonostearate etc., and their mixture.Emulsifying agent can be with approximately 2% to approximately 15% of gum base weight, more specifically approximately 7% to about 11% amount, uses.
Gum base also can comprise that plasticizer or softening agent are to provide multiple desirable texture and consistency properties.Because the low-molecular-weight of these compositions, the basic structure that plasticizer and softening agent can penetrate gum base makes it become plasticity and reduces viscosity.Useful plasticizer and softening agent comprise lanolin, palmitic acid, oleic acid, stearic acid, odium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glycerin monostearate, propylene glycolmonostearate, single-acetyl triglyceride, glycerine etc. and their mixture.Wax, for example natural and synthetic paraffin, hydrogenated vegetable oil, pertroleum wax, as polyurethane wax, Tissuemat E, paraffin, microwax, fatty wax, monostearate sorbitan alcohol ester, butter, propane diols, their mixture etc., also can be incorporated in gum base.This plasticizer and softening agent are generally the about amounts of 20% weight at the most with gum base, more specifically with approximately 9% amount to about 17% weight of gum base weight for gum base.
Plasticizer also comprises hydrogenated vegetable oil, and as soybean oil and cottonseed oil, they can separately or be combined with.These plasticizer provide the gum base with satisfactory texture and soft chew characteristics.These plasticizer and softening agent generally with gum base weight approximately 5% to about 14% amount, approximately 5% using to about 13.5% amount with gum base more specifically.
Anhydrous glycerol also can be used as softening agent, as the American Pharmacopeia be purchased (USP) grade.Glycerine is approximately 60% the sugariness that has the syrupy liq of sweet hot taste and have the sugariness of sucrose.Because glycerine is hygroscopic, anhydrous glycerol can maintain under anhydrous condition in the whole preparation process of chewing gum compositions.
In some embodiments, gum base of the present invention also comprises that the extender of effective dose is as can be used as the inorganic assistant of filler and structural agent.Useful inorganic assistant comprises calcium carbonate, magnesium carbonate, aluminium oxide, aluminium hydroxide, alumina silicate, talcum, tricalcium phosphate, Dicalcium Phosphate, calcium sulfate etc., and their mixture.These fillers or auxiliary agent are used for the gum base composition with various amounts.Preferably, when using, the amount of filler will be with approximately 15% to approximately 40% of gum base weight, approximately 20% to the about amount of 30% weight, exists ideally.
Various traditional compositions also optionally are included in gum base with effective dose, for example flavor enhancement as above and colouring agent, antioxidant, anticorrisive agent etc.For example, titanium dioxide (is known as F.D.& with other dyestuff that is suitable for food, medicine and cosmetic applications; C. dyestuff) can use.Also can comprise that antioxidant is as Yoshinox BHT (BHT), BHA (BHA), n-propyl gallate, vitamin E and their mixture.Other conventional chewing gum additive known for the chewing gum those skilled in the art also can be used in gum base.
Chewing gum compositions can comprise a certain amount of conventional additives, be selected from sweetener, plasticizer, softening agent, emulsifying agent, wax, filler, extender (carrier, enriching substance, body sweetener), inorganic assistant, flavor enhancement discussed above and colouring agent, antioxidant, acidulant, thickener, medicine etc., and their mixture.Some in these additives can be used for more than one purpose.For example, in the glue composition of sugar-free, sweetener also can be used as extender as maltitol or other sugar alcohol.
Body sweetener as above is approximately 5% existing to the about amount of 95% weight with chewing gum compositions generally.
Be suitable for plasticizer discussed above, softening agent, inorganic assistant for gum base, wax and antioxidant are also for this chewing gum compositions.The example of operable other conventional additives comprises emulsifying agent, as lecithin and glycerin monostearate, thickener, used separately or be combined with other softening agent, as methylcellulose, alginates, carrageenan, xanthans, gelatin, tragon, tragacanth, locust bean gum, and carboxy methyl cellulose, acidulant is as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid, and their mixture, and filler, as above those fillers under the kind of inorganic assistant.
Other conventional glue additive known for the chewing gum those skilled in the art also can be used in chewing gum compositions.
This sensory agent can approximately 0.001% being present in chewing gum compositions to the about amount of 10% weight with composition.Especially, wish to use the more sensory agent of a large amount in chewing gum, with lozenge, hard candy etc., Comparatively speaking surpass approximately 10%, this is because be not that whole sensory agents all discharges from natural gum in the process of chewing.Therefore in order to realize enough sensations, higher amount can be introduced wherein.In addition, due to the length (up to approximately 1 hour) of the time of chewing, required sensation will be in chewing gum last much longer.
The method of manufacturing chewing gum does not here discuss in detail, and this is because they are known for the chewing gum those skilled in the art.For general method for preparing chewing gum, can be referring to the people's such as Hopkins U.S. Patent No. 4,271,197, the people's such as the people's such as Cherukuri 4,352,822 and Cherukuri 4,497,832, they introduce for reference here with full content separately.
The method for preparing other food product (comprising soft sweets, cotton candy, compressed tablets, film, liquid and powder drink etc.) also well known to a person skilled in the art, therefore here needn't at length discuss.
The features and advantages of the present invention show by the following example more fully, and these embodiment provide for illustrative purposes, and in no case should think to limit the present invention.
embodiment
Table 1: the fiber crops thorn agent in hard candy
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 98.60 |
| Citric acid | 0.60 |
| Sensory agent (agent of fiber crops thorn) 1 | 0.30 |
| Orange flavor | 0.20 |
| Coloring solution | 0.30 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare hard candy according to the formula in above table 1.
By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.And then colouring agent is added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, fiber crops thorn agent and acid.This batch of material is mediated.(roll) candy of circle bar shaped drips into the piece of required weight and size.
Table 2: the Jambu fiber crops thorn agent in hard candy
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 98.89 |
| Citric acid | 0.60 |
| Sensory agent (agent of Jambu fiber crops thorn) 1 | 0.01 |
| Orange flavor | 0.20 |
| Coloring solution | 0.30 |
1the proprietary component be purchased from Takasago with No.030889
Prepare hard candy according to the formula in above table 2.
By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.And then colouring agent is added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, fiber crops thorn agent and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
Table 3: the Jambu in hard candy and freshener
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 98.89 |
| Citric acid | 0.60 |
| Sensory agent (allowing than (Jambu) fiber crops thorn agent+freshener) 1 | 0.01 |
| Orange spices | 0.20 |
| Coloring solution | 0.30 |
[0138] 1the proprietary component be purchased from Takasago with No.030217
Prepare hard candy according to the formula in above table 3.
By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.And then colouring agent is added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, sensory agent and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
Table 4: the Succulence sensory agent in hard candy
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 98.70 |
| Citric acid | 0.60 |
| Sensory agent (Succulence) 1 | 0.20 |
| Orange flavor | 0.20 |
| Coloring solution | 0.30 |
1with No.032732 from International Flavors and Fragrances, the proprietary component that Inc (IFF) is purchased.
Prepare hard candy according to the formula in above table 4.
By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.And then colouring agent is added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, sensory agent and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
Table 5: refrigerant fiber crops thorn agent in hard candy
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 98.75 |
| Citric acid | 0.60 |
| Sensory agent (agent of refrigerant fiber crops thorn) 1 | 0.15 |
| Orange flavor | 0.20 |
| Coloring solution | 0.30 |
1the proprietary component be purchased from IFF with No.362339
Prepare hard candy according to the formula in above table 5.
By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.And then colouring agent is added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, the feel agent of refrigerant tingle and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
embodiment 6
Table 6: the fiber crops thorn agent in hard candy (pectin is arranged)
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 84.95 |
| Pectin solution (8% jelly powder, potassium citrate, water) | 13.75 |
| Citric acid | 0.50 |
| Sensory agent (agent of fiber crops thorn) 1 | 0.30 |
| Orange flavor | 0.20 |
| Coloring solution | 0.30 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare hard candy according to the formula in above table 6.
Under vigorous stirring, pectin and potassium citrate are dispersed in hot water (70 ℃), to prepare pectin solution.By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.Pectin solution and coloring solution are added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, fiber crops thorn agent and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
embodiment 7
Table 7: the fiber crops thorn agent in hard candy (alginates are arranged)
| Component | % weight |
| Candy base-material (sucrose, grape sucrose slurry 42De and water) | 84.65 |
| The alginates aqueous solution (5%) | 13.75 |
| Citric acid | 0.70 |
| Sensory agent (agent of fiber crops thorn) 1 | 0.30 |
| Orange flavor | 0.20 |
| Coloring solution | 0.40 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare hard candy according to the formula in above table 7.
Under vigorous stirring, sodium alginate powder is dispersed in hot water (70 ℃).By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.Alginate soln and coloring solution are added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement, fiber crops thorn agent and acid.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
embodiment 8
Table 8: the fiber crops thorn agent in hard candy (carboxymethyl cellulose (CMC) is arranged)
| Component | % weight |
| Candy base-material (sugar, glucose syrup 42DE and water) | 83.70 |
| Coloring solution | 0.40 |
| The CMC aqueous solution (0.025% water) | 15.21 |
| Flavor enhancement | 0.17 |
| Tingle feel agent 1 | 0.52 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare hard candy according to the formula in above table 8.
CMC is dispersed in hot water (70 ℃), uses high-shear mixer to be mixed.By sugar/glucose syrup is soluble in water and prepare confectionery composition 146 ℃ of lower boilings.CMC solution and coloring solution are added in the massecuite of boiling.This batch of material is positioned on cooling bench, adds flavor enhancement and tingle feel agent.This batch of material is mediated.The candy of circle bar shaped drips into the piece of required weight and size.
embodiment 9
Table 9: the fiber crops thorn agent in soft/chewy candy
| Component | % weight |
| Sugar, corn syrup and water | 84.98 |
| Sensory agent (agent of fiber crops thorn) 1 | 0.40 |
| Gel base-material (gelatin +/-pectin) and water | 5.00 |
| Citric acid | 0.10 |
| Malic acid | 0.20 |
| Coloring solution | 0.11 |
| Flavor enhancement | 0.25 |
| Fat | 8.25 |
| Icing Sugar | 0.71 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare soft, chewy candy according to the formula in above table 9.
By at first gelatin (being with or without pectin) being added in warm water, then be mixed to form the gel base-material, prepare confectionery composition.Then the gel base-material merges and mixes in the Hobart blender with citric acid and malic acid and coloring solution.
Sugar and corn syrup mixture are heated to approximately to 130 ℃ and add in gel base-material in the Hobart blender and other component.This blend mixes 30 seconds with 3 grades of speed, then with 2 grades of speed 5 minutes.
By the fat heating, until then its fusing merges and form pre-composition with flavor enhancement and sensory agent.The Hobart mixer speed is reduced to 1 grade, and the fat of fusing, flavor enhancement and sensory agent pre-composition are added to wherein.
Mixer speed is changed into 3 grades of mixing 30 seconds, then becomes as 2 grades of speed and mixes 3 minutes, then becomes 1 grade of speed, adds at this moment Icing Sugar.Batch mixture is two minutes again, then is poured on cooling bench.This batch of material is folded until cooling, and sampling stretches 1.5 minutes with manual.This batch of material is poured in mould, and granulation subsequently, be cut into the piece of required weight and size.
embodiment 10
Table 10: the fiber crops thorn agent in ventilated membrane
| Component | % weight (wet basis) |
| Sweetener blend (xylitol, Ace-sulfame K, sucralose) | 2.82 |
| Water | 66.32 |
| Coloring solution (FD&C Yellow#6) | 2.00 |
| Hydrocolloid blend (sodium alginate, pectin, modified starch) | 17.47 |
| Flavor enhancement | 7.76 |
| Sensory agent (fiber crops thorn agent 1+ freshener 2) | 0.40 |
| Plasticizer (glycerine) | 3.23 |
1the proprietary component be purchased from Givaudan with No.596780
2the proprietary component be purchased from IFF with " Cooler2 "
Prepare ventilated membrane according to the formula in above table 10.
By at first by sweetener (xylitol, Ace-sulfame K and sucralose) and the colorant film for preparing soluble in water.Add hydrocolloid, then be dispersed in solution.As required, use high-shear mixer to remove agglomerate.Allow hydrocolloid carry out hydration and reach 1.5 hours, after this, add plasticizer (glycerine), sensory agent and flavor enhancement.This batch of material mixes and standing 15-30 minute.
Subsequently, at this film of heating plate top casting of 74 ℃.Particularly, water-bath is placed on heating plate, then film is cast on the corrosion resistant plate be positioned on water-bath.If it is too high that the temperature of heating plate becomes, that is, boiling water, film is molten on plate and causes removing difficulty.Once dry, on the film slave plate, peel off, cut into afterwards strip in balance (about twenty four hours).
embodiment 11
Table 11: the fiber crops thorn agent in beverage
| Component | Weight (g) |
| High-fructose corn syrup-55 (77 degree Brix Scale) | 160.00 |
| Citric acid, anhydrous | 2.50 |
| The agent of fiber crops thorn 1 | 0.50 |
| Water | 837.00 |
1the proprietary component be purchased from Givaudan with No.596780
Prepare liquid beverage according to the formula in above table 11.By by composition blending listed above, be uniformly mixed, and pasteurize and approximately within 2 minutes, prepare beverage composition for treating dental erosion under about 190 ℉.
Claims (21)
1. Orally administered composition comprises:
A) fiber crops thorn agent; With
B) form the hydration food grade polymer of non-particulate shape matrix with the agent of described fiber crops thorn;
Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described Orally administered composition exists.
2. according to the Orally administered composition of claim 1, also comprise the sensory agent that is selected from physiological cooling agents, warm dose and their bond.
3. according to the Orally administered composition of claim 1, wherein said food grade polymer has 180 dalton's to 3 megadalton molecular weight.
4. according to the Orally administered composition of claim 1, wherein said food grade polymer has 5 to 100,000cP viscosity.
5. according to the Orally administered composition of claim 1, the agent of wherein said fiber crops thorn exists with the amount of the 5%-25% weight of described composition.
6. according to the Orally administered composition of claim 1, further comprise the enhancing component, be selected from: be selected from the inorganic cation in magnesium, sodium, calcium and potassium; Physiological cooling agents; With their bond.
7. according to the Orally administered composition of claim 1, the agent of wherein said fiber crops thorn is selected from: the Jambu oleoresin; The Chinese pepper extract; Fructus piperis nigrum extract; The Echinacea extract; The North America pepper extract; Paprika oleoresin; Effervescent agent; With their bond.
8. according to the Orally administered composition of claim 1, wherein said hydration food grade polymer comprises food grade polymer and wet carrier, and described wet carrier comprises the water that the amount with the 85%-99.5% weight of described hydration food grade polymer exists.
9. Orally administered composition comprises:
A) fiber crops thorn agent; With
B) form the swollen food-grade polymer of non-particulate shape matrix with the agent of described fiber crops thorn;
Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described Orally administered composition exists.
10. food comprises:
A) comprise fiber crops thorn agent and sting with described fiber crops the Orally administered composition that agent forms the hydration food grade polymer of non-particulate shape matrix; Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described food exists;
B) flavor enhancement; With
C) carrier.
11., according to the food of claim 10, wherein said hydration food grade polymer has the glass transition temperature of-50 ℃ to 80 ℃.
12., according to the food of claim 10, the agent of wherein said fiber crops thorn exists with the amount of the 0.4%-0.6% weight of described food.
13. according to the food of claim 10, further comprise the enhancing component,
With the amount of wherein said fiber crops thorn agent with 0.01% to 0.1% weight of described food, exist.
14., according to the food of claim 10, also comprise the sensory agent that is selected from physiological cooling agents, warm dose and their bond.
15., according to the food of claim 10, wherein said food is selected from: hard candy; Soft sweets; Chewing gum; Film; Lozenge; Liquid beverage; Powder drink; Confectionery with center-filled.
16. lozenge compositions comprises:
Have the agent of fiber crops thorns to be dispersed in glassy polymers matrix wherein, wherein said glassy polymers matrix comprises the pectin that the amount with 0.2% to 0.4% weight of described lozenge compositions exists.
17. chewing gum compositions comprises:
A) comprise fiber crops thorn agent and sting with described fiber crops the Orally administered composition that agent forms the hydration food grade polymer of non-particulate shape matrix; Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described chewing gum compositions exists;
B) flavor enhancement; With
C) gum base,
Wherein said food grade polymer exists with the amount that is enough to the sensation that generation has continued 2 seconds-1 hour in mammiferous mouth and UGI.
18., according to the chewing gum compositions of claim 17, the agent of wherein said fiber crops thorn exists with the amount of the 0.001%-10% weight of described composition.
19. prepare the method for food, described food gives the sensation of controlled release to mammiferous mouth and throat, the method comprises the following steps:
Together with the aqueous solution of carrier and hydration food grade polymer, heat, until carrier becomes amorphous or glassy phase from crystalline phase; Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described food exists;
Fiber crops are stung to agent and be dispersed in the non-particulate shape matrix of formation in polymer; With
Bond by the component under glassy phase forms food.
20. the method for feeling for receptor zone, mammiferous oral cavity comprises the following steps:
Orally administered composition, it comprises fiber crops thorn agent and stings with described fiber crops the hydration food grade polymer that agent forms non-particulate shape matrix; Wherein said food grade polymer comprises the pectin that the amount with 0.2% to 0.4% weight of described composition exists; With
In this receptor zone, oral cavity of 2-45 internal stimulus second, so as in mammiferous mouthful and UGI sensigenous.
21., according to the method for claim 20, wherein this receptor zone, oral cavity is included in the receptor in mammiferous mouth and throat.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US60064904P | 2004-08-11 | 2004-08-11 | |
| US60/600,649 | 2004-08-11 | ||
| US66867005P | 2005-04-06 | 2005-04-06 | |
| US60/668,670 | 2005-04-06 | ||
| PCT/US2005/028516 WO2006020754A1 (en) | 2004-08-11 | 2005-08-10 | Sensate compositions and delivery systems therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101001537A CN101001537A (en) | 2007-07-18 |
| CN101001537B true CN101001537B (en) | 2013-12-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200580027092.1A Active CN101001537B (en) | 2004-08-11 | 2005-08-10 | Sensate compositions and delivery systems therefor |
| CN200580027083.2A Active CN101001536B (en) | 2004-08-11 | 2005-08-10 | Sensate compositions and delivery systems therefor |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200580027083.2A Active CN101001536B (en) | 2004-08-11 | 2005-08-10 | Sensate compositions and delivery systems therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8283338B2 (en) | 2007-11-30 | 2012-10-09 | Kao Corporation | GIP secretion inhibitor |
| JP5581129B2 (en) | 2009-06-17 | 2014-08-27 | 花王株式会社 | Obesity prevention / amelioration agent |
| KR20160143792A (en) * | 2014-04-14 | 2016-12-14 | 플렉스 파마, 인크. | Ion channel activators and methods of use |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5744180A (en) * | 1994-08-05 | 1998-04-28 | Fuisz Technologies Ltd. | Comestibles containing stabilized highly odorous flavor component delivery systems |
| CN1275887A (en) * | 1997-09-18 | 2000-12-06 | Wm.雷格利Jr.公司 | Chewing gum containing physiological cooling agents |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9707977D0 (en) * | 1997-04-21 | 1997-06-11 | Procter & Gamble | Centre filled confectionery |
| GB9707978D0 (en) * | 1997-04-21 | 1997-06-11 | Procter & Gamble | Throat soothing compositions |
-
2005
- 2005-08-10 CN CN200580027092.1A patent/CN101001537B/en active Active
- 2005-08-10 CN CN200580027083.2A patent/CN101001536B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5744180A (en) * | 1994-08-05 | 1998-04-28 | Fuisz Technologies Ltd. | Comestibles containing stabilized highly odorous flavor component delivery systems |
| CN1275887A (en) * | 1997-09-18 | 2000-12-06 | Wm.雷格利Jr.公司 | Chewing gum containing physiological cooling agents |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101001536B (en) | 2014-01-22 |
| CN101001536A (en) | 2007-07-18 |
| CN101001537A (en) | 2007-07-18 |
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Owner name: KRAFT FOODS GLOBAL, INC. Free format text: FORMER OWNER: CADBURY ADAMS USA LLC Effective date: 20111025 Owner name: KRAFT FOODS GLOBAL BRANDS LLC Free format text: FORMER OWNER: KRAFT FOODS GLOBAL, INC. Effective date: 20111025 |
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Address after: American New Jersey Patentee after: INTERCONTINENTAL GREAT BRANDS LLC Address before: Illinois, USA Patentee before: Kraft Foods Global Brand Co.,Ltd. |