CN102845804A - 口味增强剂组合物及包含该组合物的饮料 - Google Patents
口味增强剂组合物及包含该组合物的饮料 Download PDFInfo
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- CN102845804A CN102845804A CN2012100319323A CN201210031932A CN102845804A CN 102845804 A CN102845804 A CN 102845804A CN 2012100319323 A CN2012100319323 A CN 2012100319323A CN 201210031932 A CN201210031932 A CN 201210031932A CN 102845804 A CN102845804 A CN 102845804A
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- dental erosion
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Abstract
本发明涉及口腔组合物以及饮料产品,包括口味增强剂以增进其所含活性物质的感觉。更具体地,一些实施方案提供包括至少一种活性物质(如甜味剂)和至少一种增强剂(如甜味增强剂)的增强剂组合物,提供一旦被食用时增进的所述组合物的甜度。
Description
本申请是2006年5月23日递交的PCT国际申请PCT/US2006/020306于2007年11月22日进入中国国家阶段的中国专利申请号为200680017744.8、发明名称为“口味增强剂组合物及包含该组合物的饮料”的发明专利申请的分案申请。
本专利申请要求2005年5月23日递交的美国临时申请No.60/683,634、2006年1月20日递交的美国临时申请No.60/760,437以及2006年4月6日递交的美国临时申请No.60/789,667的权益,所述申请的全部内容通过引用被包括在本文中。
技术领域
本发明包括用于饮料中的口腔用组合物,所述的口腔用组合物提供包含在其中的活性物质的增进的感觉。具体地,所述组合物可以包括活性物质,例如甜味剂,以及口味增强剂(taste potentiator),所述的口味增强剂可以增强活性物质在食用时的感觉。所述的组合物可以加入到各种类型的饮料产品(例如液汁(juice)或充碳酸气的饮料(carbonatedbeverage))中。
背景技术
人类感受的口味主要有五类:酸、咸、甜、苦和鲜(umami)(美味(savory)的或谷氨酸盐的口味)。物质的口味是由位于味蕾中的味觉受体细胞感受的,所述的味蕾主要位于口腔中舌头和上腭的表面。每种主要的口味性质通过特定的机理被感受。人们认为酸味和咸味分别是由经由味蕾细胞中的离子通道的氢和钠离子通过而检测到的。这触发在脑中被感受为酸或咸的神经信号。与此不同,人们认为甜味、苦味和鲜味是通过物理结合到受体而感觉到的。一般来说,甜、苦和鲜口味感受细胞在其表面具有G蛋白耦联受体(GPCR)。当这些受体与口味物(tastant)结合时它们被激活,这启动一系列的发信号事件,所述的发信号事件触发在大脑中感受为甜、苦或美味的神经脉冲。
在过去的几年中,在口味感觉的研究中已有大量进步。已经在哺乳动物中鉴别(identify)了新的味觉受体蛋白,尤其是两个族的被认为与口味感觉有关的G蛋白耦联受体(T2R类和T1R类)。这样的受体在国际公布No.WO 02/064631和WO 03/001876中更为详细地讨论。这些公开文本揭示了某些T1R受体的共同表达(co-expression)导致分别响应所述的鲜味或甜味刺激的鲜味或甜味受体。
在理解口味感觉上的新进展业已引起了对于鉴别用于刺激这些味觉受体的新化合物的兴趣。具体地,研究工作还已经针对鉴别可以增进主要口味感觉(例如甜或鲜的感觉)的化合物的方法。尤其感兴趣的是提供风味增进的物质的开发,并且这样的物质通常被称作口味或风味增进剂或增强剂。这些物质已被认为对口味、香味和感觉因素,以及增强和抑制其他的风味做出贡献。口味或风味增进剂的活性经常被称为协同剂(synergistic),因为其增进或增强另一物质的感觉。
一类尤其感兴趣的口味增强剂是增进甜味的化合物。尽管天然存在的碳水化合物甜味剂(例如蔗糖)是使用最广泛的甜味剂,但是它们受高成本和高热量含量的缺点影响。人造甜味剂已被设计为克服这些问题,但其常由于不具有足够的“像蔗糖”的口味而被消费者抵制。人造甜味剂具有与蔗糖不同的甜味特性(profile)并经常受副作用的影响,所述的副作用例如在甜味感觉起始的延迟和/或不愉快的余味。
那些当与甜味剂组合时调控甜味剂的口味的化合物是已知的。这样的化合物通常被称为甜味调控剂(modifier)或增强剂。它们可以作用来产生增进或抑制甜味剂甜味的感觉或者可以以某种方式影响甜味特性。举例来说,加拿大专利No.1208966公开了广阔范围的作为甜味调控剂要求保护的芳香化合物。
欧洲专利No.0132444和美国专利No.4,627,987公开了3-羟基苯甲酸(3-HB)作为甜味增强剂并例示了其在pH 2.0到5.5时与蔗糖、阿斯巴甜和糖精一起使用以增进甜味。
2,4-二羟基苯甲酸(2,4-DHB)也作为甜味增强剂被描述,但是关于其效果的文献不明确。在美国专利No.5,232,735中其被列为“基本上无味的甜味抑制剂”,而在加拿大专利No.1208966中,据称向5%的蔗糖溶液中加入0.2%的2,4-DHB导致甜味的增加。国际公布No.WO99/15032描述了与阿斯巴甜一起使用2,4-DHB来协同地增加甜味并且提供更“像蔗糖”的口味和口感。此组合被认为是特有的,因为当2,4-DHB与替换的人造甜味剂——阿力甜、Ace-K(乙酰磺胺酸钾)、糖精或甚至是阿斯巴甜和Ace-K的混合物组合时,未观察到同样的效果。美国专利No.6,461,658要求保护2,4-DHB通过显著减少三氯蔗糖甜味被感觉的时间长度来改进人造甜味剂三氯蔗糖的甜味递送特性。尽管根据国际申请公开No.WO99/15032的启示应该可以预期,但是对于阿斯巴甜没有观察到同样的效果。美国专利No.6,461,658的图1和2以及表1和2似乎表明2,4-DHB对于三氯蔗糖和阿斯巴甜两者的甜味强度都具有轻微的抑制效果,但是这在其文本中并未讨论。
国际公开No.WO00/69282描述通过添加至少一种口味调控性的疏水酸性添加剂来调控甜味剂纽甜的口味和物理化学性质。所述的口味调控性的疏水性酸添加剂只限于它必须正向影响至少一种由纽甜所赋予的口味特征。这些特征似与甜味特性(具体地,起始和延缓时段)相关,但实施例并未描述这些特征如何被影响。在非常多这样的添加剂中列举了3-HB和2,4-DHB。
另外,已有大量与鉴别起口味增强剂作用的物质的方法相关的新进展。已开发了各种检验方法以鉴别目标化合物,所述的目标化合物调节味觉受体的活性并由此可以成为结果良好的口味增强剂。举例来说,上面提到的国际公布No.WO 02/064631和WO 03/001876公开了测量在目标化合物存在时某种T1R受体活性的检验和高通量筛选。
授予Adler等人的美国专利No.6,955,887公开了用新鉴别的哺乳动物口味细胞专有的G蛋白耦联受体鉴别口味增强剂的方法。更具体地,美国专利No.6,955,887教导用于筛选可以用于调节甜味感觉的目标化合物的方法。
各种其他用于筛选可以用作口味增强剂的化合物的方法在美国专利公开No.2005/0287517A1、2005/0084932A1、2005/0069944A1、2005/0032158A1、2004/0229239A1、2004/0209286A1、2004/0191805A1、2004/0185469A1、2004/0175793A1、2004/0175792A1、2004/0171042A1、2004/0132075A1、2004/0072254A1、2003/0232407A1、2003/0170608A1和2003/0054448A1中公开。
尽管在鉴别新的口味增强剂的方法开发上有进步,仍有对于包含这样的口味增强剂、尤其是甜味剂增强剂的饮料的需要。开发这样的甜味剂增强剂组合物是合乎期望的,所述甜味剂增强剂组合物允许减少饮料产品中的天然或人造甜味剂的量,由此减少所述饮料产品的生产成本和热量含量,但避免对于风味物的反作用。
发明内容
在一些实施方案中,存在包括至少一种活性物质和至少一种口味增强剂的饮料组合物。
在一些实施方案中,至少一种活性物质包括选自由提供风味、甜味、酸味、鲜味、淳厚味、美味、咸味、凉味、暖味和麻刺味的化合物组成的组的化合物。
在一些实施方案中,提供甜味的化合物包括选自由有糖甜味剂、无糖增量甜味剂、强力甜味剂组成的组。
在一些实施方案中,至少一种活性物质包括口腔护理剂、药物活性物或者类营养药剂活性物。
在一些实施方案中,至少一种口味增强剂包括3-羟基苯甲酸和2,4-二羟基苯甲酸。并且,在一些实施方案中,至少一种口味增强剂还包括3,4-二羟基苯甲酸。
在上述实施方案中,至少一种活性物质包括选自由蔗糖、果糖、塔格糖、麦芽糖醇和葡萄糖组成的组的增量甜味剂。在上述实施方案中,至少一种活性物质包括至少一种选自由阿斯巴甜、乙酰磺胺酸钾、三氯蔗糖、糖精、纽甜及其组合组成的组的强力甜味剂。
在一些实施方案中,饮料组合物还包括选自由罗汉果、甜菊、莫那亭及其组合组成的组的甜味剂。
在一些实施方案中,存在包括第一量的3-羟基苯甲酸和第二量的2,4-二羟基苯甲酸的饮料组合物。
在一些实施方案中,第一量和第二量可以分别是至少200ppm、至少400ppm或至少500ppm。
在一些实施方案中,第一量的3-羟基苯甲酸的至少一部分是被包封的。
在一些实施方案中,第二量的2,4-二羟基苯甲酸的至少一部分是被包封的。
在一些实施方案中,第一量的3-羟基苯甲酸的至少一部分是被包封的,并且第二量的2,4-二羟基苯甲酸的至少一部分是被包封的。
在一些实施方案中,甜味剂增强剂组合物包括足够量的所述第一量的3-羟基苯甲酸和所述第二量的2,4-二羟基苯甲酸以建立至少7%的蔗糖等效值。
在一些实施方案中,甜味剂增强剂组合物包括足够量的所述第一量的3-羟基苯甲酸和所述第二量的2,4-二羟基苯甲酸以建立至少8%的蔗糖等效值。
一些实施方案提供包括第一量的3-羟基苯甲酸和第二量的2,4-二羟基苯甲酸的饮料组合物,其中所述第一量等于所述第二量。
在一些实施方案中,存在所提供的一种饮料组合物,包括:
(a)风味物组分;
(b)甜味剂;以及
(c)甜味剂增强剂组合物,包括:
(i)第一量的3-羟基苯甲酸,以及
(ii)第二量的2,4-二羟基苯甲酸。
在一些实施方案中,饮料组合物还包括3,4-二羟基苯甲酸。
在一些实施方案中,存在在饮料组合物中维持期望的甜味强度的方法,其包括如下步骤:
(a)确定期望的甜味强度;
(b)向饮料组合物添加一量值(a quantity of)的天然或人造甜味剂,所述一量值的天然或人造甜味剂提供比期望甜味强度更低的甜味强度;以及
(c)向所述饮料组合物添加一量值的包括3-羟基苯甲酸和2,4-二羟基苯甲酸的甜味剂增强剂组合物,从而递送期望的甜味强度。
一些实施方案提供增强饮料组合物甜味强度的方法,其包括如下步骤:
(a)向饮料组合物添加一量值的天然或人造甜味剂;
(b)确定得自所述量值的天然或人造甜味剂的甜味强度;以及
(c)向所述饮料组合物添加一量值的包括3-羟基苯甲酸和2,4-二羟基苯甲酸的甜味剂增强剂组合物,从而使甜味强度大于得自所述天然或人造甜味剂的所述甜味强度。
在一些实施方案中,存在减少饮料组合物中天然或人造甜味剂的量的方法,包括如下步骤:
(a)确定提供期望的甜味强度的饮料组合物中天然或人造甜味剂的量;
(b)减少天然或人造甜味剂的量;以及
(c)向所述饮料组合物添加一量值的包括3-羟基苯甲酸和2,4-二羟基苯甲酸的甜味剂增强剂组合物,从而维持期望的甜味强度。
一些实施方案提供制备饮料产品的方法,包括如下步骤:
(a)提供包括第一量的3-羟基苯甲酸和第二量的2,4-二羟基苯甲酸的甜味剂增强剂组合物;以及
(b)将所述的甜味剂增强剂组合物添加到饮料组合物以增进所述饮料组合物一旦被食用时甜味的感觉。
在一些实施方案中,饮料组合物进一步包括风味物组分和甜味剂。
附图说明
图1是3-羟基苯甲酸浓度相对于感觉的甜味的图。
图2是2,4-二羟基苯甲酸浓度相对于感觉的甜味的图。
图3是以多个不同比例包含3-羟基苯甲酸和2,4-二羟基苯甲酸的溶液的蔗糖减少量的柱形图。
图4是以多个不同浓度包含3-羟基苯甲酸和2,4-二羟基苯甲酸的溶液的蔗糖减少量的柱形图。
图5是针对多种包含被替代的苯甲酸溶液的感觉的甜味的柱形图。
图6是针对多种包含被替代的苯甲酸溶液的感觉的甜味的柱形图。
图7是针对以各种组合包含3-羟基苯甲酸、2,4-二羟基苯甲酸和3,4-二羟基苯甲酸的多种溶液的感觉甜味的柱形图。
图8是针对包含2,4-二羟基苯甲酸、其钾盐或其钠盐的蔗糖溶液的感觉的甜味相对于蔗糖浓度的图。
图9是针对含有强力甜味剂的溶液的感觉的甜味的柱形图。
图10是针对含有增量甜味剂的溶液的感觉的甜味的柱形图。
具体实施方式
如本文中使用的,与“包括(including)”、“包含(containing)”或“其特征在于(characterized by)”同义的过渡术语“包括”(comprising,还有comprises等),是包括性或开放式的,并且不排除额外的、未陈述的要素或方法步骤,与其是用于权利要求的前序部分还是主体部分无关。
如本文中使用的,术语“饮料”意指任何可以饮用的液体或半液体,包括例如调味的水、软饮料、水果饮料、基于咖啡的饮料、基于茶的饮料、基于液汁的饮料、基于乳汁的饮料、胶冻饮料(ielly drinks)、充碳酸气的或非充碳酸气的饮料、含酒精的或无酒精饮料。
如本文中使用的,术语“饮料浓缩物”或“饮料基础剂”意指当与合适量的水或其他合适的液体或半液体和/或甜味试剂混合时形成饮料糖浆或可替换地形成饮料的中间饮料产品。饮料浓缩物通常包括调味剂和可选的添加剂。
如本文中使用的,术语“饮料糖浆”意指由饮料浓缩物、甜味试剂以及一定量的水或其他合适的液体或半液体制备的中间饮料产品。所述饮料糖浆是能够被稀释以形成饮料的浓缩形式。所述的饮料糖浆通常包括调味剂、甜味试剂以及可选的添加剂例如食品级酸、着色剂等。
如本文中所使用的,术语“风味关键物(flavor key)”是包含调味剂(flavoring agent)(例如调味油等等)的风味物组分,并且通常用于制备风味香精。
如本文中所使用的,术语“风味香精(flavor essence)”(“风味共混物”、“风味提取物”)是一般从风味关键物制备的风味物组分。
本文所描述的组合物可含有一部分添加的水。如本文中所使用的,“添加的水”不包括通过其他的组分(举例来说,例如牛奶和果汁)被附带加至所述组合物的水。所述的饮料组合物可以包含基于组合物的总重量高达约99%重量百分数(%重量)的添加的水,具体地大约0.1%到大约90%重量,更具体地大约1.0%到大约80%重量,再更具体地大约5.0%到大约70%重量的添加的水,每一个均基于组合物的总重量。
所述添加的水在使用前用本领域公知的工艺例如过滤、去离子、蒸馏或反渗透特别地被纯化。
本文所描述的实施方案提供用于活性物质的口腔递送的组合物。可以使用多种不同的活性物质,例如,举例来说,甜味剂。所述的组合物还可以包括口味增强剂,例如甜味剂增强剂。当与所述的活性物质共同使用时,所述的口味增强剂可以以协同的方式起作用以增进在食用期间对所述活性物的感觉。所述的组合物可以被合并入饮料产品以增进活性物(例如其中使用的甜味剂)的感觉。
增强剂组合物
本文所描述的实施方案提供可以包括至少一种活性物质和至少一种口味增强剂的组合物。所述的增强剂组合物可以具有受控释放性质。所述的一种或多种口味增强剂可以以与所述的一种或多种活性物质协同的方式作用,以提升所述的一种或多种活性剂的感觉。举例来说,在一些实施方案中,所述的活性物质可以是甜味剂。递送与所述的至少一种口味增强剂组合的甜味剂可以增进在食用该组合物时的甜味。具体地,所述的一种或多种口味增强剂可以以与甜味剂协同的方式作用以增进甜味。因此,所述一种或多种增强剂的加入允许减少甜味剂的量而不损及组合物提供的甜味水平。鉴于在许多常规甜味剂(例如糖)中包含的热量,这些结果可以是高度合乎期望的。另外,与减少组合物中使用的甜味剂的量相关,可以存在显著的成本节省。
为了本文所描述的一些实施方案的目的,“口味增强剂”指可以在食用组合物期间增进活性物质的感觉的物质。为了本文所描述的一些实施方案的目的,术语“增进(enhance)”意为加强(intensify)、补充、调控(modify)、调节(modulate)或增强(potentiate)。可以通过引用其所增进的活性物的类型来更具体地指代一些口味增强剂。举例来说,甜味剂(或甜味)增强剂增进在食用期间甜味剂的感觉,而风味物增强剂增进在食用期间风味物的感觉。然而,这些更具体的实施例仅仅是口味增强剂的子集,并且被本文使用的一般术语“口味增强剂”所包含。
当与活性物共同使用时,口味增强剂可以具有协同作用,即通过增进活性物质的口味效果以使总效果比单独的物质独自的口味效果的总和大。另外,一些口味增强剂不引入其自身的特征性口味和/或芳香感觉。
在一些实施方案中,举例来说,所述的一种或多种口味增强剂可以增进组合物的酸、甜、苦、咸或鲜味。如以下更详细地讨论的,所述的一种或多种口味增强剂还可以起增进各种其他活性物质效果的作用。
各种可以起口味增强剂作用的物质中的任何一种都可以用于本文所描述的组合物中。举例来说,适当的口味增强剂包括水溶性口味增强剂,例如(但不限于)新橘皮苷二氢查耳酮、绿原酸、alapyridaine、洋蓟酸、非洲奇异果蛋白(miraculin)、glupyridaine、吡啶-甜菜碱化合物、谷氨酸盐,如谷氨酸单钠盐和谷氨酸单钾盐、纽甜、索马甜、塔格糖、海藻糖、盐类,如氯化钠,甘草酸单铵盐,香草提取物(在乙醇中)、水溶性糖酸物质、氯化钾、酸式硫酸钠、水溶性水解植物蛋白、水溶性水解动物蛋白、水溶性酵母提取物、单磷酸腺苷(Amp)、谷胱甘肽、水溶性核苷酸,如肌苷单磷酸、肌苷酸二钠盐、黄苷单磷酸(xanthosine)、鸟苷单磷酸、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇内盐)、甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、仙茅蛋白(curcurin)、strogin、马槟榔甜蛋白(mabinlin)、匙羹藤酸、2-羟基苯甲酸(2-HB)、3-羟基苯甲酸(3-HB)、4-羟基苯甲酸(4-HB)、2,3-二羟基苯甲酸(2,3-DHB)、2,4-二羟基苯甲酸(2,4-DHB)、2,5-二羟基苯甲酸(2,5-DHB)、2,6-二羟基苯甲酸(2,6-DHB)、3,4-二羟基苯甲酸(3,4-DHB)、3,5-二羟基苯甲酸(3,5-DHB)、2,3,4-三羟基苯甲酸(2,3,4-THB)、2,4,6-三羟基苯甲酸(2,4,6-THB)、3,4,5-三羟基苯甲酸(3,4,5-THB)、4-羟基苯乙酸、2-羟基异己酸、3-羟基肉桂酸、3-氨基苯甲酸、4-氨基苯甲酸及其组合。
其他适当的口味增强剂在水中基本上不溶或完全不溶,例如(但不限于),枳实提取物(citrus aurantium)、香草油树脂、水不溶性糖酸物质、水不溶性水解植物蛋白、水不溶性水解动物蛋白、水不溶性酵母提取物、不溶性核苷酸、甘蔗叶香精及其组合。
一些其他适当的口味增强剂物质包括微溶于水的物质,例如(但不限于),麦芽酚、乙基麦芽酚、香兰素、水微溶糖酸物质、水微溶水解植物蛋白、水微溶水解动物蛋白、水微溶酵母提取物、水微溶核苷酸及其组合。
另外的适当的口味增强剂包括(但不限于),甘草甘草甜素(licorice glycyrrhizinates)、响应于G蛋白耦联受体(T2R类和T1R类)的化合物、G蛋白耦联受体(T2R类和T1R类)和如授予Kuroda等人的美国专利No.5,679,397中公开的赋予淳厚味(kokumi)的口味增强剂组合物,所述专利通过引用整体包括在本文中。“淳厚味”指赋予“浓厚感(mouthful)”和“浓郁感(good body)”的材料。赋予淳厚味的组合物可以是水溶性的、水微溶性的或在水中不溶的。
如以上提及的,作为一种口味增强剂的甜味剂增强剂增强甜味的口味。示例性的甜味剂增强剂包括(但不限于),甘草酸单铵盐、甘草甘草甜素、枳实提取物、alapyridaine、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇内盐)、非洲奇异果蛋白、仙茅蛋白、strogin、马槟榔甜蛋白、匙羹藤酸、洋蓟酸、glupyridaine、吡啶盐-甜菜碱化合物、甜菜提取物、纽甜、索马甜、新橘皮苷二氢查耳酮、塔格糖、海藻糖、麦芽酚、乙基麦芽酚、香草提取物、香草油树脂、香兰素、甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、响应于G-蛋白耦联受体(T2R类和T1R类)的化合物、2-羟基苯甲酸(2-HB)、3-羟基苯甲酸(3-HB)、4-羟基苯甲酸(4-HB)、2,3-二羟基苯甲酸(2,3-DHB)、2,4-二羟基苯甲酸(2,4-DHB)、2,5-二羟基苯甲酸(2,5-DHB)、2,6-二羟基苯甲酸(2,6-DHB)、3,4-二羟基苯甲酸(3,4-DHB)、3,5-二羟基苯甲酸(3,5-DHB)、2,3,4-三羟基苯甲酸(2,3,4-THB)、2,4,6-三羟基苯甲酸(2,4,6-THB)、3,4,5-三羟基苯甲酸(3,4,5-THB)、4-羟基苯乙酸、2-羟基异己酸、3-羟基肉桂酸、3-氨基苯甲酸、4-氨基苯甲酸及其组合。
用于增进咸味的另外的增强剂包括酸性多肽,例如那些在美国专利No.6,974,597中公布的,该专利通过引用被包括在本文中。酸性多肽包括具有的酸性氨基酸(例如天冬氨酸和谷氨酸)较之碱性氨基酸(例如赖氨酸、精氨酸和组氨酸)更大量的多肽。所述的酸性多肽是通过多肽合成或如果需要的话将蛋白质用肽链内切酶水解以脱酰胺化而获得的。适于用在生产酸性多肽或通过将蛋白水解和脱酰胺化获得的多肽的蛋白质包括植物蛋白(例如,麦麸、玉米蛋白(例如玉米和麸粉)、大豆蛋白分离物)、动物蛋白(例如牛奶蛋白,如牛奶酪蛋白和牛奶乳清蛋白、肌蛋白如肉类蛋白和鱼肉蛋白、卵白蛋白和胶原蛋白)以及微生物蛋白(例如微生物细胞蛋白和由微生物产生的多肽)。
暖味和凉味效果的感觉也可以用如美国专利公开No.2003/00722842A1中描述的疏水甜味剂来延长,所述专利公开通过引用被整体包括在本文中。举例来说,这样的疏水甜味剂包括那些具有如以下阐明的结构式I-XI的甜味剂:
其中X,Y,Z是选自由CH2,O和S组成的组;
其中X,Y是选自由S和O组成的组;
其中X是S或O;Y是O或CH2;Z是CH2、SO2或S;R是OCH3、OH或H;R1是SH或OH,而R2是H或OH;
其中X是C或S;R是OH或H,并且R1是OCH3或OH;
其中R、R2和R3是OH或H,并且R1是H或COOH;
其中X是O或CH2,并且R是COOH或H;
其中R是CH3CH2、OH、N(CH3)2或Cl;
如在美国专利No.6,159,509中所描述的,还可以加入紫苏亭,所述专利也通过引用被整体包括在本文中。
以上所列的任何口味增强剂可以单独使用或组合使用。
举例来说,一些实施方案可以包括两种或更多种可以相互协同地作用的口味增强剂。举例来说,在一些实施方案中,可以提供包括两种或更多相互协同地作用的甜味剂增强剂的甜味剂增强剂组合物。所述的甜味剂增强剂组合物可以通过减少提供与蔗糖等同的甜味强度所需要的蔗糖量来增近其所并入的产品的甜味。所述甜味剂增强剂组合的甜味增进效果可以比任一化合物单独使用的效果更大。
更具体地,根据一些实施方案,提供了包括3-羟基苯甲酸(3-HB)和2,4-二羟基苯甲酸(2,4-DHB)或其可食的盐的甜味剂增强剂组合物。
可食盐包括酸盐(即羧酸盐)和/或羟基化盐,尤其是钠、钾、钙、镁和铵盐等等。合乎期望地,在一些实施方案中,所述的甜味剂增强剂组合物以酸、钠盐和钾盐的形式使用3-HB和/或2,4-DHB。
尽管3-HB和2,4-DHB已被单独地研究过,但是它们尚未被组合使用过。本发明人已经发现,当这两种化合物都与甜味剂组合使用时观察到甜味增进效果惊人地大。该效果比单独使用两者中任一所预知的效果大。
具体地,在一些实施方案中,足够量的3-HB和2,4-DHB使用在甜味剂增强剂组合物中以建立至少大约7%,更具体地至少约8%的蔗糖等效值。
3-HB和2,4-DHB可以与各种不同的甜味剂组合使用以增进其甜味,所述的甜味剂包括增量甜味剂和强力甜味剂。举例来说,3-HB和2,4-DHB可以与蔗糖(5%溶液)组合使用以提供至少约8%的蔗糖等效值。在一些实施方案中,3-HB和2,4-DHB可以与任何下列增量甜味剂组合使用以提供至少约7%的蔗糖等效值:蔗糖;果糖;塔格糖;麦芽糖醇;以及葡萄糖。
在一些实施方案中,3-HB和2,4-DHB可以与强力甜味剂组合使用以获得至少大约7%的蔗糖等效值,所述的强力甜味剂例如阿斯巴甜、乙酰磺胺酸钾、与乙酰磺胺酸钾组合的阿斯巴甜、三氯蔗糖、与乙酰磺胺酸钾组合使用的三氯蔗糖。更具体地,在一些实施方案中,3-HB和2,4-DHB可以与下列强力甜味剂一起使用以提供至少大约8%的蔗糖等效值:与乙酰磺胺酸钾组合的阿斯巴甜、三氯蔗糖、以及与乙酰磺胺酸钾组合使用的三氯蔗糖。
一般来说,3-HB和2,4-DHB可以以大约200ppm、400ppm或500ppm的量使用。3-HB和2,4-DHB可以以相同量或不同量加入到甜味剂增强剂组合物中。
在一些实施方案中,甜味剂增强剂组合物以重量比从1∶9到9∶1,更具体地从2∶8到8∶2,还要再具体地从4∶6到6∶4并且最具体地为1∶1包含3-HB和2,4-DHB。
甜味剂增强剂组合物可以包含其他的甜味剂增强剂。举例来说,可以使用3,4-二羟基苯甲酸(3,4-DHB)或其可食盐。
在一些实施方案中,甜味剂增强剂组合物可以以可以加至另一组合物的预混合粉末或液体形式提供,尽管在其他的实施方案中,所述甜味剂增强剂组合物的各个组分可以作为单独的成分加至另一组合物。
在一些实施方案中,合乎期望的是控制一种或多种口味增强剂从所述的组合物中的释放速率,以及组合物自身的总体释放特性。可能期望不同的释放速率,取决于组合物正被并入的最终产品的类型及其食用时间。
在一些实施方案中,释放速率可以基于所述的一种或多种增强剂在水中的溶解度。具体溶解度的选择可以用于控制所述一种或多种口味增强剂以及总体组合物的释放特性。更具体地,口味增强剂具有在水中的不同溶解度。尽管这些组分中有些是水溶性的,即能够基本上或全部在水中溶解,其他的则在水中呈现差溶解度或无溶解度。例如,在一些实施方案中,选择一种或更多种与具有低水溶解度的口味增强剂与已知在水中呈现差溶解度的活性物组合可以是合乎期望的。高度不溶性的口味增强剂由此可以在整个组合物食用过程中持续,同时所述活性物质也缓慢从其释放。可替换地,相对高度水不溶性的增强剂可以和相对高度水溶性的活性物质配对。在这两个实例中,所述的口味增强剂和活性物质可以基于溶解度来选择,以使它们的释放特性相似或重叠。
举例来说,在其他的实施方案中,选择几种在水中具有不同的溶解度的口味增强剂以使所述的增强剂可以顺序地从所述组合物中释放可以是合乎期望的。另一实施例可以包括与多种活性物质在一起的多种顺序释放的口味增强剂,所述的多种口味增强剂在水中也具有不同的溶解度。还可以采用具有不同溶解度的口味增强剂的许多其他组合来为组合物提供不同的释放特性。有鉴于此,一种或多种口味增强剂的溶解度,及其与所述一种或多种活性物的组合,可以被用来控制或定制整个组合物的释放特性。
因此,为了本文所描述的一些实施方案的目的,术语“受控释放”意为释放的持续期或方式是受一定程度的操控或调控的,以提供期望的释放特性。更具体地,举例来说,受控释放至少包括以下释放特性:延迟的释放起始;脉冲释放;逐渐释放;高初始释放;持续释放、顺序释放及其组合。
具有不同溶解度和/或释放特性的口味增强剂和活性物质可以在许多实施方案中组合以提供具有很多不同总体释放特性的组合物。举例来说,具有以下任一释放特性的一种或更多种口味增强剂可以以任何方式与一种或更多的具有以下任一释放特性的活性物质组合:延迟的释放起始(“DOR”);脉冲释放(“PR”)、逐渐释放(“GR”);高初始释放(“HIR”)和持续释放(“SUR”)。此外,可以采用其他的赋予口味增强剂和/或活性物质这些以及其他受控释放特性的技术。举例来说,可以采用以下更详细讨论的包封技术。另外,未被包封的一种或多种口味增强剂和一种或多种活性物质(有时称为“游离”组分)可以与其他形式(例如包封形式)的组分组合以定制所述的口味增强剂组合物的释放特性。对假定的组合的采样在下表1中提供,其中P1-P3代表不同的口味增强剂,而A1-A3代表不同的活性物质。P1-P3和A1-A3可以以其游离和/或被包封的形式采用。
表1
假定的组合 | P1 | P2 | P3 | A1 | A2 | A3 |
1 | GR | HIR | GR | HIR | ||
2 | GR | HIR | GR | HIR | ||
3 | PR | SUR | GR | PR | SUR | GR |
4 | PR | SUR | PR | SUR | ||
5 | HI | PR | HI | |||
6 | DOR | HIR | DOR | HIR | ||
7 | DOR | HIR | DOR | HIR | ||
8 | DOR | PR | DOR | |||
9 | SUR | HIR | PR | |||
10 | SUR | HIR | PR |
还可以以其他方式为本文所描述的组合物赋予受控释放性质,例如,举例来说,通过如上所提及的包封技术。包封可以被用来赋予任何以上讨论的各种释放特性。在一些实施方案中,一种或多种口味增强剂和/或一种或多种活性物质可以被包封以控制所述增强剂和/或活性物从组合物中的释放速率。举例来说,在一些实施方案中,3-HB和/或2,4-DHB可以以其被包封的形式采用。
举例来说,一些实施方案可以包括至少一种被包封的口味增强剂和至少一种未被包封的,即,呈游离形式的活性物。其他的实施方案可以包括至少一种未被包封的口味增强剂和至少一种被包封的活性物质。另外,在一些实施方案中,所述的一种或多种口味增强剂和一种或多种活性物质两者都可以被包封。在这样的实施方案中,所述的一种或多种口味增强剂或一种或多种活性物质可以一起包封或单独包封。在其中所述的一种或多种口味增强剂和一种或多种活性物质被单独包封的实施方案中,用于包封所述组分的材料可以相同或不同。此外,在这些实施方案的任何一个中,可以用多于一种材料来包封所述的一种或多种口味增强剂或一种或多种活性物质。
在任何一个上述实施方案中,所述的一种或多种口味增强剂或一种或多种活性物质的包封形式可以与一用量的呈其游离即未包封形式的相同组分组合使用。通过使用游离的组分和被包封的组分两者,可以在更长的时间段上提供所述活性物的增进的感觉和/或可以提高消费者对所述活性物的感觉。举例来说,一些实施方案可以包括被包封的口味增强剂,所述被包封的口味增强剂与一用量的呈未包封形式的相同口味增强剂组合。可替换地,所述的未被包封的口味增强剂可以是与被包封的口味增强剂不同的口味增强剂。由此两种不同口味增强剂的混合物可以被包括在一些实施方案中,其中一种是被包封的而另一种呈其游离形式。至于所述的一种或多种活性物质,这些变化也可以使用。
包封可以通过组分的分散、喷雾干燥、喷雾包衣、流化床干燥、吸收、吸附、凝聚、络合(complexation)或任何其他标准技术实现。一般来说,所述的一种或多种口味增强剂和/或一种或多种活性物质可以被包封剂包封。为了本文所描述的实施方案的目的,术语“包封剂(encapsulant)”指可以全部或部分地包覆(coat)或裹覆(enrobe)另一种物质的材料。包封还打算包括一种物质吸附到另一种物质以及形成两种物质之间的凝结体或聚结体。
可以使用任何在可食用产品中作为包封剂常规使用的材料。在一些实施方案中,举例来说,采用延迟一种或多种口味增强剂释放的包封剂(例如疏水包封剂)可以是合乎期望的。与此不同,在其他的实施方案中,通过使用例如,举例来说亲水材料的包封剂来增加释放速率可以是合乎期望的。此外,可以使用多于一种包封剂。举例来说,口味增强剂或活性物质可以由两种或更多种包封剂的混合物来包封以定制释放速率。
人们认为口味增强剂可以活性物质一起起作用以增强它们的活性。因此,在一些实施方案中,控制所述的一种或多种增强剂的释放以使其基本上与包括在组合物中的一种或多种活性物质的释放一致是合乎期望的。如上面所讨论的,一些口味增强剂具有迅速的释放速率,然而其他的口味增强剂具有较慢的释放速率。同时,一些活性物质具有迅速释放速率,然而其他的具有较慢的释放速率。在一些实施方案中,用于包封一种或多种口味增强剂的材料可以基于被选择为在组合物中一起使用的一种或多种口味增强剂或一种或多种活性物质两者的释放特性来选择,以延迟或增加所述的一种或多种增强剂的释放速率。
更具体地,在一些实施方案中,包含在组合物中的一种或多种活性物质可以具有比选定为在同一组合物中使用的一种或多种口味增强剂更慢的释放特性。因此,延迟所述的一种或多种口味增强剂从组合物中的释放以使其基本上与所述的一种或多种活性物一起释放可以是合乎期望的。相应的释放特性可以增加所述的一种或多种口味增强剂在整个食用过程中增进所述一种或多种活性物感觉的效率。
适当的用于延迟释放的实施方案中的包封剂包括(但不限于),聚醋酸乙烯酯、聚乙烯、交联聚乙烯吡咯烷酮、聚甲基丙烯酸甲酯、聚乳酸(polylactidacid)、聚羟基烷酸酯、乙基纤维素、聚乙烯醋酸邻苯二甲酸酯(polyvinyl acetatephthalate)、甲基丙烯酸-甲基丙烯酸甲酯共聚物及其组合。
在一些实施方案中,如上所述,所述的一种或多种口味增强剂可以是水溶性的。举例来说,以下的口味增强剂是水溶性的:新橘皮苷二氢查耳酮、绿原酸、alapyridaine、洋蓟酸、非洲奇异果蛋白、glupyridaine、吡啶-甜菜碱化合物、谷氨酸盐,如谷氨酸单钠盐和谷氨酸单钾盐、纽甜、索马甜、塔格糖、海藻糖、盐类,如氯化钠,甘草酸单铵盐,香草提取物(在乙醇中)、水溶性糖酸物质、氯化钾、酸式硫酸钠、水溶性水解植物蛋白、水溶性水解动物蛋白、水溶性酵母提取物、单磷酸腺苷(Amp)、谷胱甘肽、水溶性核苷酸,如肌苷单磷酸、肌苷酸二钠盐、单磷酸黄苷(xanthosine)、单磷酸鸟苷、alapyridaine(N-(1-羧基)-6-(羟甲基)吡啶鎓-3-醇内盐)、甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、仙茅蛋白、strogin、马槟榔甜蛋白、匙羹藤酸、2-羟基苯甲酸(2-HB)、3-羟基苯甲酸(3-HB)、4-羟基苯甲酸(4-HB)、2,3-二羟基苯甲酸(2,3-DHB)、2,4-二羟基苯甲酸(2,4-DHB)、2,5-二羟基苯甲酸(2,5-DHB)、2,6-二羟基苯甲酸(2,6-DHB)、3,4-二羟基苯甲酸(3,4-DHB)、3,5-二羟基苯甲酸(3,5-DHB)、2,3,4-三羟基苯甲酸(2,3,4-THB)、2,4,6-三羟基苯甲酸(2,4,6-THB)、3,4,5-三羟基苯甲酸(3,4,5-THB)、4-羟基苯乙酸、2-羟基异己酸、3-羟基苯乙烯酸、3-氨基苯甲酸、4-氨基苯甲酸及其组合。由于其水溶性,这样的口味增强剂可能倾向从所述的组合物中迅速地释放到其并入的组合物中。因此,在一些实施方案中,水溶性口味增强剂可以被一如上所提供的延迟所述的一种或多种增强剂的释放的包封剂包封。
在其他的实施方案中,增加所述的一种或多种口味增强剂从组合物中的释放可以是合乎期望的。举例来说,所述的一种或多种被包括在组合物中的口味增强剂可以具有比选择用于与其组合的一种或多种活性物质更慢的释放速率。这种在释放速率上的差异可能降低所述的一种或多种口味增强剂的有效性。因此,这样的口味增强剂可以被增加该增强剂的释放速率的包封剂包封。由此,所述一种或多种增强剂和所述一种或多种活性物质在食用期间的释放可以基本上一致。
适于在增加的释放实施方案中使用的包封剂包括,但不限于环糊精、糖醇、淀粉、阿拉伯树胶、聚乙烯醇、聚丙烯酸、明胶、瓜尔胶、果糖及其组合。
在一些实施方案中,如以上所提到的,所述的一种或多种口味增强剂在水中可以是基本上或完全不溶的。举例来说,下列口味增强剂是基本上或完全水不溶的:枳实提取物、香草油树脂、水不溶性糖酸物质、水不溶性水解植物蛋白、水不溶性水解动物蛋白、水不溶性酵母提取物、不溶性核苷酸、甘蔗叶香精及其组合。由于它们在水中的差溶解度,这样的口味增强剂可以倾向于从组合物中缓慢释放。因此,在一些实施方案中,基本上或完全水不溶的口味增强剂可以由如上面所提供的增加所述的一种或多种增强剂的释放的包封剂包封。
根据以上内容,被包封的口味增强剂可以包括口味增强剂和包封剂。所述的包封剂可以基于所述的口味增强剂的期望释放特性而选择。在一些实施方案中,所述的一种或多种口味增强剂可以以占所述组合物的大约0.01%到大约10%重量,更具体地以占所述组合物的大约0.1%到大约2%重量的量存在。
在一些实施方案中,包封体可以以占所述组合物的大约1%到大约95%重量,更具体地以占所述组合物的大约5%到大约30%重量的量存在。
在一些实施方案中,所述的被包封物质,即,被包封的一种或多种增强剂或一种或多种活性物,可以具有高抗拉强度,例如至少约6,500psi。更具体地,抗拉强度可以为约6,500psi到大约200,000psi。这样的抗拉强度可以适于在一延展的时间段上以一致的方式控制所述的一种或多种增强剂和/或一种或多种活性物的释放。被包封物质的抗拉强度在美国专利公开No.2005/0112236A1中更详细地描述,所述专利公开的内容通过引用被包括在本文中。
在一些实施方案中,包括在增强剂组合物中的一种或多种活性物质可以以占组合物的大约1%到95%重量,更具体地以占组合物的5%到30%重量的量存在。
所述的一种或多种活性物质可以是任何这样的组分,针对所述组分的感觉由于一种或更多口味增强剂的存在而以某种方式增进。适当的活性物质包括(但不限于),提供风味、甜味、酸味、鲜味、淳厚味、美味、咸味、凉味、暖味或麻刺味的化合物。其他的适当的活性物包括口腔护理剂、类营养药剂活性物和药物活性物。还可以包括活性物质的组合。
可以采用的提供风味的化合物(调味料或风味试剂)包括那些熟练技术人员已知的那些风味物,例如天然和人工的风味物。这些调味料可以选自合成风味油和调味芳香品和/或调味油、油树脂和得自植物、叶、花、果实等等的提取物以及其组合。非限定性的代表性风味油包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、椒样薄荷油、日本薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻衣(mace)、苦杏仁油和桂皮油。同样有用的调味料是人工的、天然的和合成的水果风味物,如香草和柑橘油(包括柠檬、橙、酸橙、葡萄柚、yazu、酸橘),以及水果香精(包括苹果、梨、桃、葡萄、蓝莓、草莓、树莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、杏、梅子、樱桃、树莓、黑莓、热带果、芒果、罗汉果、石榴、木瓜、西瓜等等)。其他潜在风味物包括牛奶风味物、黄油风味物、干酪风味物、奶油风味物和酸奶风味物;香草风味物;茶或咖啡风味物,如绿茶风味物、乌龙茶风味物、茶风味物、可可风味物、巧克力风味物、咖啡风味物;薄荷风味物,如椒样薄荷风味物、留兰香风味物与日本薄荷风味物;辛辣风味物,如阿魏风味物、印度藏茴香风味物、茴香风味物、当归风味物、茴香风味物、多香果风味物、肉桂风味物、甘菊风味物、芥末风味物、小豆蔻风味物、香菜风味物、孜然风味物、丁香风味物、胡椒风味物、芫荽风味物、黄樟风味物、香薄荷风味物、花椒风味物、紫苏风味物、杜松子风味物、生姜风味物、八角风味物、辣根风味物、百里香风味物、龙蒿风味物、莳萝风味物、辣椒风味物、肉豆蔻风味物、罗勒风味物、牛至菜风味物、迷迭香风味物、月桂叶风味物和山葵(日本辣根)风味物,酒类风味物,例如萄酒风味物、威士忌风味物、白兰地风味物、朗姆酒风味物、杜松子酒风味物和利口酒风味物;花卉风味物;和蔬菜风味物,如洋葱风味物、大蒜风味物、卷心菜风味物、胡萝卜风味物、芹菜风味物、蘑菇风味物、番茄风味物。这些调味剂可以以液体或固体形式使用,并且可单独或以混合物的形式使用。常用的风味物包括薄荷类,如椒样薄荷、薄荷醇、留兰香、人工香草、肉桂衍生物和各种水果风味物。风味物还可以提供口气清新性质,尤其是薄荷香料如以下所描述的那样与凉味剂组合使用时。
可以使用其他有用的调味料,包括醛和酯类,如醋酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、醋酸二氢香芹酯、甲酸丁香酚酯、对-甲基茴香醚(p-methylamisol)等等。一般来说可使用任何如在由美国国家科学院的“Chemicals Used in Food Processing(食品加工中使用的化学品)”(出版物1274,63-258页)中所描述的调味料或食品添加剂。所述出版物通过引用被包括在本文中。
进一步的醛类调味料的实施例包括(但不限于):乙醛(苹果)、苯甲醛(樱桃,杏仁);大茴香醛(甘草,大茴香)、肉桂醛(肉桂)、柠檬醛,也即α-柠檬醛(柠檬,酸橙)、橙花醛,也即β-柠檬醛(柠檬,酸橙)、癸醛(橙,柠檬)、乙基香草醛(香草,乳脂)、香水花,也即胡椒醛(香草,乳脂)、香草醛(香草,乳脂)、α-戊基肉桂醛(有香辛味的果味风味物)、丁醛(黄油,干酪)、戊醛(黄油,干酪)、香茅醛(改性产物,多种类型)、癸醛(柑橘属水果)、醛C-8(柑橘属水果)、醛C-9(柑橘属水果)、醛C-12(柑橘属水果)、2-乙基丁醛(浆果类水果)、己烯醛,也即反-2(浆果类水果)、甲基苯甲醛(樱桃,杏仁)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛,也即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未熟水果)、以及2-十二烯醛(柑橘属水果,橙)、樱桃、葡萄、蓝莓、黑莓、草莓酥饼(shortcake),及其混合物。
在一些实施方案中,调味剂可以液体的形式和/或干的形式被使用。当以后一种形式被使用时,可使用适当的干燥方式,例如喷雾干燥所述的油。可替换地,调味剂可以被吸收到水溶性材料(例如纤维素、淀粉、食糖、麦芽糖糊精、阿拉伯树胶等)上或者可以被包封。用于制备这些干燥形式的实际技术是公知的。
在一些实施方案中,调味剂可以以本领域公知的许多独特的物理形式被使用,以提供风味物的初始突释和/或延长的风味感觉。此类物理形式包括但不限于多种游离形式,例如喷雾干燥的、粉末状的、珠状的形式、被包封的形式,及其混合物。
提供甜味的化合物(甜味剂或甜味试剂)可以包括增量甜味剂,例如食糖、无糖增量甜味剂等等,或其混合物。
适当的糖甜味剂通常包括单糖、二糖和多糖,例如(但不限于)蔗糖(食糖)、右旋糖(dextrose)、麦芽糖、糊精、木糖、核糖、葡萄糖、乳糖、甘露糖、半乳糖、果糖(左旋糖)、转化糖、果寡醣糖浆、部分氢化的淀粉和玉米糖浆固形物及其混合物。
适当的无糖增量甜味剂包括糖醇(或多元醇),例如(但不限于),山梨糖醇、木糖醇、甘露糖醇、半乳糖醇、麦芽糖醇、氢化异麦芽酮糖醇(ISOMALT)、乳糖醇、赤藓糖醇、氢化淀粉水解物、甜菊(stevia)及其混合物。
适当的氢化淀粉水解物包括那些在美国专利No.4,279,931中公开的氢化淀粉水解物以及包括山梨糖醇、麦芽糖醇、氢化二糖、氢化高级多糖及其混合物的各种氢化葡萄糖浆和/或粉末。氢化淀粉水解物主要通过对玉米糖浆的受控催化氢化来制备。所得的氢化淀粉水解物是单糖、二糖和多糖的混合物。这些不同的糖类的比例赋予不同的氢化淀粉水解物不同的性质。氢化淀粉水解物的混合物也是有用的,所述氢化淀粉水解物的混合物例如由法国Roquette Freres生产的、商业上可获得的产品和由Delaware,NewCastle的SPI Polyols,Inc.生产的、商业上可获得的产品
在一些实施方案中,可以使用高强度甜味剂。不限于特定的甜味剂,代表性类别和实施例包括:
(a)水溶性的甜味剂,例如二氢查尔酮、莫尼林(monellin)、甜菊、甜菊苷、甜菊糖甙A(Rebaudioside A)、甘草甜素、二氢核黄素(dihydroflavenol),以及糖醇,例如山梨糖醇、甘露糖醇、麦芽糖醇、木糖醇、赤藓糖醇,以及如美国专利No.4,619,834中公开的L-氨基二羧酸氨基链烯酸酯酰胺,及其混合物,上述专利的公开内容通过参考被包括在本文中;
(b)水溶性人造甜味剂,例如可溶的糖精盐,也即钠或钙的糖精盐、环己基氨基磺酸盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钾盐(乙酰磺胺酸钾,Acesulfame-K)、糖精的游离酸形式及其混合物;
(c)基于二肽的甜味剂,例如从L-天冬氨酸衍生的甜味剂,例如L-天冬氨酰-L-苯丙氨酸甲酯(阿斯巴甜)以及美国专利No.3,492,131中描述的材料、L--α-天冬氨酰-N-(2,2,4,4-四甲基-3-硫化三亚甲基)-D-丙氨酰胺水合物(阿力甜)、N-[N-(3,3-二甲基丁基)-L-α-天冬氨酰]-L-苯丙氨酸1-甲酯(纽甜)、L-天冬氨酰-L-苯基甘油以及L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯、L-天冬氨酰-2,5-二氢-L-苯丙氨酸;L-天冬氨酰-L-(1-环己烯)-丙氨酸及其混合物。
(d)从天然存在的水溶性甜味剂衍生的水溶性甜味剂,例如普通食糖(蔗糖)的氯化衍生物,例如氯化脱氧糖衍生物(如例如以已知的产品名称三氯蔗糖的氯化脱氧蔗糖或氯化脱氧半乳蔗糖的衍生物;氯化脱氧蔗糖和氯化脱氧半乳蔗糖的衍生物的实施例包括(但不限于):1-氯-1′-脱氧蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-α-D-呋喃果糖苷,或4-氯-4-脱氧半乳蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-1-氯-1-脱氧-β-D-果糖-呋喃糖苷,或4,1′-二氯-4,1′-二脱氧半乳蔗糖;1′,6′-二氯1′,6′-二脱氧蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,1′,6′-三氯-4,1′,6′-三脱氧半乳蔗糖;4,6-二氯-4,6-二脱氧-α-D-吡喃半乳糖基-6-氯-6-脱氧-β-D-呋喃果糖苷,或4,6,6′-三氯-4,6,6′-三脱氧半乳蔗糖;6,1′,6′-三氯-6,1′,6′-三脱氧蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,6,1′,6′-四氯4,6,1′,6′-四脱氧半乳糖-蔗糖;以及4,6,1′,6′-四脱氧蔗糖,及其混合物;以及
(e)基于蛋白质的甜味剂,例如非洲竹芋甜素(thaumaoccous denielli)(索马甜I和II)和塔林(talin)。
(f)甜味剂莫那亭(monatine)(2-羟基-2-(吲哚-3-基甲基)-4-氨基戊二酸)及其衍生物;以及
(g)甜味剂罗汉果(Lo han guo)(有时也被称为“Lo han kuo”)。
强力甜味剂可以以许多本领域公知的独特的物理形式被使用,以提供初始的甜味突释(burst)和/或延长的甜味感。这样的物理形式包括但不限于多种游离形式,例如喷雾干燥的、粉末状的、珠状的形式,被包封的形式,及其混合物。
提供酸味的化合物包括酸化剂,例如醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸和其混合物。
提供鲜味或美味风味的化合物可以包括谷氨酸一钠(MSG)、谷氨酸、谷氨酸盐、阿斯巴甜、游离氨基酸、IMP(单磷酸-5’-肌苷二钠)和GMP(单磷酸-5’-鸟苷二钠)、刺激T1R1和T1R3受体的化合物、蘑菇风味物、发酵鱼风味物、肌肉风味物例如牛肉、鸡肉、猪肉、鸵鸟肉、鹿肉和水牛肉。
赋予淳厚味(kokumi)的物质可以包括选自下列的混合物:(1)明胶和原肌球蛋白和/或原肌球蛋白肽;(2)明胶和副肌球蛋白;以及(3)如前面引用的授予Kuroda等人的美国专利No.5,679,397所公开的肌钙蛋白和原肌球蛋白和/或原肌球蛋白肽。
提供咸味的化合物可以包括常规的盐,例如氯化钠、氯化钙、氯化钾、1-赖氨酸及其组合。
提供凉味感觉的化合物可以包括生理凉味剂。可以使用各种公知的凉味剂。举例来说,在有用的凉味剂中包括木糖醇、赤藓糖醇、葡萄糖、山梨糖醇、薄荷烷、薄荷酮、酮缩醇、薄荷酮缩醇、薄荷酮缩甘油、取代的p-薄荷烷、非环酰胺、戊二酸单薄荷醇酯、取代的环己酰胺、取代的环己甲酰胺、取代的脲和磺胺、取代的薄荷醇、羟甲基p-薄荷烷和p-薄荷烷的羟甲基衍生物、2-巯基-环-癸酮、具有2-6个碳原子的羟基羧酸、环己酰胺、醋酸薄荷酯、水杨酸薄荷酯、N,2,3-三甲基-2-异丙基丁酰胺(WS-23)、N-乙基-p-薄荷烷-3-羧胺(WS-3)、异蒲勒醇(isopulegol)、3-(1-薄荷氧基)丙-1,2-二醇、3-(1-薄荷氧基)-2-甲基丙基-1,2-二醇、p-薄荷烷-2,3-二醇、p-薄荷烷-3,8-二醇、6-异丙基-9-甲基-1,4-二氧螺[4,5]癸烷-2-薄荷醇、琥珀酸薄荷酯以及其碱土金属盐、三甲基环己醇、N-乙基-2-异丙基-5-甲基环己甲酰胺、日本薄荷油、椒样薄荷油、3-(1-薄荷氧基)乙-1-醇,3-(1-甲氧基)丙-1-醇,3-(1-薄荷氧基)丁-1-醇,1-薄荷基醋酸N-乙酰胺、1-薄荷基-4-羟基戊酸酯、1-薄荷基-3-羟基丁酸酯,N,2,3-三甲基-2-(1-甲基乙基)-丁酰胺,n-乙基-t-2-c-6壬二烯胺、N,N-二甲基薄荷基琥珀酰胺、取代的p-薄荷烷、取代的p-薄荷甲酰胺、2-异丙基-5-甲基环己醇(来自HisamitsuPharmaceuticals,此后称为“isopregol”);薄荷酮缩甘油(FEMA 3807,商品名MGA类型);3-1-甲氧基丙基-1,2-二醇(来自Takasago,FEMA 3784);及乳酸薄荷酯(来自Haarman & Reimer,FEMA 3748,商品名类型ML)、WS-30、WS-14、桉树提取物(p-薄荷基-3,8-二醇)、薄荷醇(其天然或合成衍生物)、薄荷醇PG碳酸盐、薄荷醇EG碳酸盐、薄荷醇甘油醚、N-叔丁基-p-薄荷烷-3-甲酰胺,P-薄荷烷-3-羧酸甘油酯、甲基-2-异丙基-二环(2.2.1)、庚烷-2-甲酰胺;以及薄荷醇甲基醚,以及薄荷基吡咯烷酮羧酸酯以及其他的。这些和其他适当的凉味剂在以下美国专利4,230,688;4,032,661;4,459,425;4,136,163;5,266,592;6,627,233中进一步描述,所有这些专利通过引用整体包括在本文中。
提供温热的化合物(暖味剂)可以选自已知向个体使用者提供温热的感觉信号的广泛种类的化合物。这些化合物供给温暖的感知感觉(特别是在口腔中),并且常常增强风味物、甜味剂和其他器官感觉组分的感受。有用的暖味化合物包括具有至少一个烯丙基乙烯基组分的那些,所述的组分可以结合至口腔受体。适当的暖味剂的实施例包括(但不限于):日本东京的Takasago Perfumary有限公司供应的香兰基正丁醚(TK-1000);香兰醇正丙醚、香兰醇异丙醚、香兰醇异丁醚、香兰醇-n-氨基醚、香兰醇异戊醚(isoamyleather)、香兰醇正己醚(n-hexyleather)、香兰醇甲醚、香兰醇乙醚(ethyleather)、姜醇、姜烯酚、姜酮酚、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒碱、高辣椒碱、高二氢辣椒碱、乙醇、异丙醇、异戊醇、苯甲醇、甘油、氯仿、丁子香酚、肉桂油、肉桂醛、其磷酸盐衍生物及其组合。
提供麻刺感的化合物还已知并被称为“麻刺剂”。麻刺剂可以被用于向使用者提供麻刺的、针刺的或麻木的感觉。麻刺剂包括(但不限于):金纽扣油树脂(Jambu Oleoresin)或金纽扣(para cress)(千日菊(属)植物,spilanthes sp.),其中活性成分是千日菊素(spilanthol);日本胡椒提取物(花椒),包括称为山椒醇(Saanshool)-I、山椒醇-II和山椒酰胺(Santhoamide)的成分;黑胡椒提取物(黑胡椒),包括活性成分胡椒脂碱(chavicine)和胡椒碱(piperine);紫锥菊(Echinacea)提取物;美洲花椒(Northern PricklyAsh)提取物;以及红椒油树脂。在一些实施方案中,可以包括从如金纽扣或山椒素的材料提取的烷酰胺。另外,在一些实施方案中,感觉是由泡腾造成的。这种泡腾是通过组合碱性材料和酸性材料造成的,在一些实施方案中,碱性材料可以包括碱金属碳酸盐、碱金属碳酸氢盐、碱土金属碳酸盐、碱土金属碳酸氢盐及其混合物。在一些实施方案中,酸性材料可以包括醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸及其组合。“麻刺”类型的可感觉物质的例子可以在美国专利No.6,780,443中找到,为了所有的目的,所述专利的全部内容通过引用被包括在本文中。麻刺剂在授予Nakatsu等人的美国专利No.6,780,443、授予Mclaughlin等人的美国专利5,407,665、授予Johnson等人的美国专利No.6,159,509以及予Nakatsu等人的美国专利No.5,545,424中描述,所述每个专利都通过引用被整体包括在本文中。
可以使用的口腔护理剂包括那些熟练技术人员已知的活性物,例如(但不限于)表面活性剂、口气清新剂、抗微生物剂、抗菌剂、抗牙石剂、抗菌斑剂、口臭控制剂、氟化物、季铵盐化合物、再矿化剂及其组合。
适当的表面活性剂包括(但不限于)选自由C8-C24组成的组的脂肪酸盐、棕榈油酸、油酸、桐酸、丁酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、蓖麻油酸、花生酸、山嵛酸(behenic acid)、木腊酸、蜡酸、硫酸化油酸丁酯、中链和长链脂肪酸酯、油酸钠、富马酸的盐、glomate钾、单-和二-甘油酯的有机酸酯、硬脂酰单甘油柠檬酸酯、琥珀硬脂精(succistearin)、二辛基硫化琥珀酸钠、甘油三硬脂酸酯、卵磷脂、羟基化卵磷脂、月桂基硫酸钠、乙酰化单甘油酯、琥珀酰化单甘油酯、柠檬酸酯单甘油酯、乙氧基化单-和二-甘油酯、脱水山梨醇单硬脂酸酯、硬脂酰-2-乳酸钙、硬脂酰乳酸钠、甘油和丙二醇的乳酸化脂肪酸酯、C8-C24脂肪酸的甘油-乳酯、C8-C24脂肪酸的聚甘油酯、藻酸丙二醇酯、蔗糖C8-C24脂肪酸酯、单-和二-甘油酯的二乙酰酒石酸和柠檬酸酯、三醋精、肌氨酸盐表面活性剂、羟乙基磺酸盐(isethionate)表面活性剂、牛磺酸盐(tautate)表面活性剂、普朗尼克类(pluronics)、烷基酚的聚氧化乙烯缩合物、由氧化乙烯与氧化丙烯和乙二胺的反应产物的缩合反应衍生得到的产物、脂肪醇的氧化乙烯缩聚物、长链氧化叔胺、长链氧化叔膦、长链二烷基亚砜及其组合。
适当的抗菌剂包括(但不限于)氯己定、阿立西定(Alexidine)、季铵盐、苄索氯铵(benzethonium chloride)、西吡氯铵、2,4,4’-三氯-2’-羟基-二苯醚(三氯生)及其组合。
适当的氟化物包括(但不限于)氟化钠、单氟磷酸钠、氟化亚锡及其组合。
适当的抗牙石剂包括(但不限于)焦磷酸盐、三磷酸盐、聚磷酸盐、聚膦酸盐、焦磷酸二碱金属盐、聚磷酸四碱金属盐、焦磷酸四钠、焦磷酸四钾、三聚磷酸钠及其组合。
适当的抗微生物剂包括(但不限于)西吡氯铵、锌化合物、铜化合物及其组合。
适当的再矿化剂包括(但不限于)酪蛋白磷酸多肽-无定形磷酸钙(CPP-ACP)、酪蛋白磷酸蛋白-磷酸钙复合物、酪蛋白磷酸多肽稳定的磷酸钙及其组合。
其他的本领域技术人员已知的口腔护理活性物被视为很好地落在本发明的范围内。
药物活性物包括药品或药剂、口气清新剂、维生素和其他的膳食补充剂、矿物质、咖啡因、尼古丁、果汁等等,及其混合物。有用的药品的实施例包括ace-抑制剂、抗心绞痛药、抗心率不齐剂、抗哮喘剂、抗高胆固醇血症剂(anti-cholesterolemics)、镇痛剂、麻醉剂、抗痉挛剂、抗抑郁剂、抗糖尿病剂、抗腹泻制剂、解毒剂、抗组胺剂、抗高血压药、消炎剂、抗脂质剂、抗躁狂剂、抗呕吐剂、抗中风剂、抗甲状腺制剂、抗癌药、抗病毒剂、痤疮药、生物碱、氨基酸制剂、止咳剂、抗高尿酸血症药(anti-uricemic drug)、抗病毒药、合成代谢制剂、系统的和非系统的抗感染剂、抗肿瘤剂、抗帕金森症剂、抗风湿剂、食欲刺激剂、生物响应改进剂、血液改进剂、骨代谢调节剂、心血管药剂、中枢神经系统刺激剂、胆碱酯酶抑制剂、避孕药、解充血剂、膳食补充剂、多巴胺受体激动剂、子宫内膜异位控制剂(management agent)、酶、勃起障碍治疗剂(如以出售的柠檬酸西地那非)、致育剂、肠胃药剂、顺势治疗剂、激素、高血钙症和低血钙症控制剂、免疫调节剂、免疫抑制剂、偏头痛制剂、运动病治疗剂、肌肉松弛剂、肥胖控制剂、骨质疏松制剂、催产素、副交感神经阻断剂、拟副交感神经剂、前列腺素、心理治疗剂、呼吸药剂、镇静剂、戒烟辅助剂(如溴隐定或尼古丁)、交感神经抑制剂、震颤药剂、尿路药剂、血管扩张剂、轻泻剂、抗酸剂、离子交换树脂、解热剂、食欲抑制剂、祛痰剂、抗焦虑剂、抗溃疡剂、消炎物、冠状血管扩张剂、脑扩张剂、外围血管扩张剂、精神药剂、刺激剂、抗高血压药、血管收缩剂、偏头痛治疗剂、抗生素、镇定剂、抗精神病剂、抗癌药、抗凝血剂、抗血栓剂、催眠剂、止吐剂、抗呕吐剂、抗痉挛剂、神经肌肉药、高和低血糖症药剂、甲状腺和抗甲状腺制剂、利尿剂、止痉挛剂、子宫弛缓剂(terine relaxant)、抗肥胖药、红血球生成药、抗哮喘剂、咳嗽抑制剂、黏液溶解剂、DNA和基因修正药,以及其组合。
在一些实施方案中,至少一种活性物质和至少一种口味增强剂的混合物被包封,而不是单独包封口味增强剂或活性物质。与以上相似地,包封剂可以选择为延迟或增加组分混合物的释放速率。可以采用上面描述的任何包封剂。
举例来说,在一些实施方案中,所述的一种或多种活性物质可以是至少一种强力甜味剂。所述的一种或多种强力甜味剂可以与至少一种口味增强剂混合,所述的口味增强剂被选择为增加所述一种或多种强力甜味剂的甜味。接着所述的组分的混合物可以被包封。适当的强力甜味剂的实施例包括(但不限于)纽甜、阿斯巴甜、乙酰磺胺酸钾、三氯蔗糖、糖精及其组合。
在包括一种或多种活性和一种或多种增强剂的包封的混合物的实施方案中,所述的一种或多种活性物质可以以占组合物的大约1%到约95%重量,更具体地约5%到约30%重量的量存在。所述的一种或多种口味增强剂可以以占组合物的约0.01%到约12%重量,更具体地约0.1%到约5%重量的量存在。所述的包封剂可以以占组合物的大约1%到约95%重量,更具体地大约10%到约60%重量的量存在。
如以上提及的,一些实施方案可以包括至少一种被包封的口味增强剂和至少一种呈游离形式的口味增强剂。所述的被包封的和未被包封的口味增强剂可以是相同或不同的。所述的一种或多种被包封的口味增强剂可以用任何上面所描述的材料包封。被包封和未被包封的口味增强剂的混合物可以与一种或更多的活性物质组合以提供一增强剂组合物。
一些其他的实施方案提供调节哺乳动物味觉受体细胞的活性的组合物。如以上所述,这样的组合物可以包括至少一种活性物质和至少一种口味增强剂。同样如上所述,这些组分可以是被包封的或未被包封的。所述的一种或多种口味增强剂可以在食用组合物时调节味觉受体细胞的活性。更具体地,口味通过位于味蕾中的感觉细胞被感觉。不同的信号发生机理感受咸、酸、甜、苦和鲜的主要口味。最后在脑中触发一被感受为这些主要口味中的一种的神经信号。
口味增强剂通过在口味发信路径上的某点调节味觉受体细胞的活性来起作用。举例来说,在一些情况下,口味增强剂可以与味觉受体结合,所述的受体例如,举例来说,甜味受体,这因此增进甜味的感觉。在其他的实施方案中,举例来说,口味增强剂可以阻挡味觉受体,例如抑制苦味感觉的苦味受体,并因此增进甜味的感觉。因此一种或多种口味增强剂调节哺乳动物中味觉受体细胞的活性,这因此增进给定口味的感觉。当活性物质与口味增强剂共同食用时,这种活性可以增进包含在组合物中的活性物质的感觉。
饮料组合物
在一些实施方案中,所述增强剂组合物可以处于包括至少一种活性物质和至少一种口味增强剂的饮料组合物中。适于在本文中使用的饮料包括,举例来说,软饮料或充碳酸气的饮料、基于液汁的饮料、基于乳汁的饮料、由酿制组分(brewed component)制得的饮料(例如茶和咖啡)、饮料混合料、饮料浓缩物、粉末化饮料、饮料糖浆、冰冻饮料、凝胶饮料、酒精饮料等等。
所述的饮料可以包括本文所描述的任何增强剂组合物。一般来说,增强剂组合物以占饮料组合物的大约0.001%到大约0.100%,更具体地大约0.02%到大约0.08%,再具体地大约0.04%到大约0.06%重量的量存在于所述饮料组合物中。
在一些实施方案中,合并入饮料组合物的增强剂组合物可以是包括3-HB和/或2,4-DHB的甜味剂增强剂组合物。如上面所提到的,3-HB和2,4-DHB相互协同作用以增进所述增强剂所并入的饮料的甜味。
以游离酸形式计的3-HB的浓度可以在饮料产品中通常可以高达1500ppm,更具体地在饮料产品中在从100到1500ppm的范围内,更具体地在从100到1500ppm的范围内,再具体地在从200到1000ppm的范围内,还更具体地在从300到800ppm的范围内,并且最具体地在从400到600ppm的范围内。
以游离酸形式计的2,4-DHB的浓度可以在饮料产品中高达1500ppm,更具体地在从100到1500ppm的范围内,再具体地在从200到1000ppm的范围内,还更具体地在从300到800ppm的范围内,并且最具体地在从400到600ppm的范围内。
一般来说,3-HB和2,4-DHB的组合浓度可以不多于1500ppm。
当然,所要求的浓度将取决于要增甜的饮料的特性、所要求的甜味水平、产品中一种或多种甜味剂的特性以及所要求的增进程度。
在一些实施方案中,一些或所有的活性剂和/或口味增强剂可以以游离形式(例如,未被包封的)使用。可替换地,所述饮料组合物可以包括一些或所有活性物和/或包封形式的口味增强剂。作为另一选择,所述饮料组合物可以包括一些活性物和/或游离形式的口味增强剂以及一些活性物和/或包封形式的口味增强剂。在一些实施方案中,所述的饮料组合物可以包括两种或更多的口味增强剂组合物。
基于液汁的组合物
基于液汁的组合物通常包含得自于水果或蔬菜的液汁组分。液汁组分可以以任何形式使用,例如液汁形式、浓缩物、提取物、粉末等等。
适当的液汁包括,举例来说已知用在饮料中的柑桔汁、非柑桔汁或其混合物。这样的液汁的实施例包括,非柑桔汁,例如苹果汁、葡萄汁、梨汁、油桃汁、穗醋栗(currant)汁、树莓汁、鹅莓(goose berry)汁、黑莓汁、蓝莓汁、草莓汁、南美番荔枝汁、石榴汁、番石榴汁、奇异果汁、芒果汁、番木瓜汁、西瓜汁、网纹瓜、樱桃汁、蔓越橘汁、桃汁、杏汁、李子汁和菠萝汁;柑桔汁类,例如橙汁、柠檬汁、酸橙汁、葡萄柚汁、橘子汁;以及蔬菜汁,例如胡萝卜汁和番茄汁;或者包括至少一种前述液汁的组合。
除非另外指明,所用的液汁可以包括水果或蔬菜液,所述的水果或蔬菜液包含一定百分比的得自所述水果和蔬菜的固形物,举例来说果肉、种子、皮、纤维等以及在所述水果和蔬菜中天然存在的果胶。液汁中固形物的量可以是大约1%到大约75%重量,具体地是大约5%到大约60%重量,更具体地大约10%到大约45%重量,还要更具体地大约15%到大约30%重量,各自基于液汁的总重量。在液汁浓缩物、泥等中可以有更高浓度的固形物。
存在于基于液汁的组合物中的液汁组分的量通常可以是占所述组合物总重量的大约0.1%重量到大约95%重量,具体地大约5%重量到大约75%重量,更具体的大约10%重量到大约50%重量,各自基于组合物的总重量。举例来说,用量可以取决于所述的组合物是浓缩物还是即饮饮料变化。在基于液汁的组合物中其余的组分可以如上所述为添加水或其他合适的液体、甜味试剂、调味剂或其他的添加剂。
所述基于液汁的组合物可以是未充碳酸气的或充碳酸气的。
在一个实施方案中,基于液汁的组合物用例如碳酸钙、氧化钙、氢氧化钙形式的溶解钙强化。食品级酸被加至所述的钙强化的基于液汁的组合物以提高钙的溶解度。示例性的适于在基于液汁的组合物中使用的食品级酸在本文中被进一步讨论,具体地为柠檬酸、苹果酸或者包括至少一种前述食品级酸的组合。
在一些实施方案中,所述的基于液汁的组合物可以由水果或蔬菜用热破碎(hot break)或冷破碎(cold break)工艺形成。在两种工艺中,水果或蔬菜都被浸软并通过常规设备以分出种子、皮以及其他不要的固形物。所述组合物接着由常规技术浓缩。在热破碎工艺中,所述的水果或蔬菜通常在浸软期间或紧接其后被加热以使可以分解产品并降低产品粘度的酶失活。在冷破碎工艺中,所述的水果或蔬菜通常较之热破碎在更低的温度下加工。热破碎工艺因此可以提供较冷破碎工艺所加工的产品更稠的产品。
在一实施方案中,基于液汁的组合物被用巴氏法灭菌以破坏有害微生物。采用所提供的指导而非常规(undue)的实验,本领域普通技术人员选择可以选择对基于液汁的组合物的合适的巴氏消毒条件。示例性的用以给基于液汁的组合物灭菌的巴氏消毒工艺是通过将组合物在无菌环境中加热到大约60到80℃大约6到大约15分钟。
在另一个实施方案中,所述的基于液汁的组合物被灌装到饮料容器中然后施加巴氏消毒条件。可替换地,所述的组合物在足以给容器中的组合物消毒的温度下被热灌装到饮料容器中。
在另一实施方案中,所述的基于液汁的组合物可以包含防腐剂,所述防腐剂使所述组合物能被冷灌装到饮料容器中而不需巴氏消毒。具体地,所述的防腐剂可以被添加以将饮料的pH水平降低到大约3到大约4.5的pH。合适的防腐剂在本文中被详细地讨论。
基于乳汁的组合物
基于乳汁的组合物通常包含乳制品组分,所述乳制品组分可以包含变化量的乳蛋白(例如,酪蛋白、乳清蛋白等等)、脂肪、乳糖和水。示例性的乳制品组分包括酸奶酪、奶油、全脂乳、低脂乳或减脂乳、脱脂乳、乳固体、炼乳或包括至少一种前述乳制品组分的组合。
在一些实施方案中,非乳制品组分可以代替在基于乳汁的组合物中的部分或全部的乳制品组分。合适的非乳制品组分包括豆乳、杏仁乳、椰子乳、米糊(rice milk)等等,或包括至少一种前述物的组合。
可以向基于乳汁的组合物中添加稳定剂以防止沉淀。示例性的稳定剂包括水状胶质例如果胶、丙二醇藻酸酯等等,以及本文进一步描述的稳定剂。
在基于乳汁的组合物中的乳蛋白的量可以是基于乳汁的饮料组合物总重量的大约0.1%到大约10%重量,具体地大约0.5%到大约5%重量,更具体的大约1.0%到大约4%重量。
基于乳汁的组合物可以包含甜味试剂、着色试剂或其他的如本文所公开的添加剂。所述的基于乳汁的组合物可以是未充碳酸气的或充碳酸气的。
在一些实施方案中,基于乳汁的组合物是无乳糖的。
用于制备基于乳汁的饮料组合物的工艺通常包括混合并用乳化剂乳化乳制品组分或非乳制品组分以形成一乳化组分。所述被乳化的组分可以被巴氏消毒,冷却并与第二组分共混,所述第二组分可以包含调味剂、甜味试剂、其他添加剂、或水或其他合适的液体以形成饮料组合物。所述的共混可以在无菌条件下进行以保证产品的未受损害(integrity)。
采用所提供的指导而不需非常规实验,本领域普通技术人员可以选择合适的用于基于乳汁的组合物的巴氏消毒条件。示例性的用于给乳化组分或其他的乳制品组分灭菌的巴氏消毒工艺可以在无菌环境中大约130到140℃进行大约30秒到2分钟来实施。可替换地,所述的巴氏消毒可以在无菌环境中在大约115到大约125℃进行大约20到大约30分钟来实行。
在另一个实施方案中,基于乳汁的组合物被灌装到饮料容器中接着被施加巴氏消毒条件。
含酒精组合物
本文所述的组合物还可以包括酒精组合物。适当的酒精组合物的实施例包括啤酒、烈性酒、利口酒、葡萄酒或包括至少一种前述物的组合。在一些实施方案中,以饮料组合物中含乙醇量测量的酒精水平可以是基于饮料组合物总体积的大约0.5%体积到大约20%体积。
充碳酸气的组合物
充碳酸气的饮料组合物通常每体积饮料组合物包含大约0.1到大约5.0体积的一种或多种气体,通常是二氧化碳。充碳酸气(carbonation)可以由在压力下气体的强制导入所述饮料组合物来实现。将饮料组合物冷却使得更大量的二氧化碳气体被所述的饮料组合物溶解。充碳酸气可以用于增强所述组合物的风味、甜味、口味以及口感。另外,充碳酸气降低所述组合物的pH。
在一个实施方案中,所述的充碳酸气可以被加至包含所有期望的饮料组分的成品的未充碳酸气的饮料组合物中。
在另一实施方案中,所述的充碳酸气被加至期望体积的水以形成充碳酸气的水。然后所述充碳酸气的水可以与例如饮料浓缩物或饮料糖浆的组合物组合以产生成品充碳酸气的饮料组合物。
一旦充碳酸气的饮料组合物已经被制备,所述的充碳酸气的饮料组合物可以用本领域普通技术人员选择的方法、包装和设备包装在容器中并密封而不需非常规的实验。
在一些实施方案中,充碳酸气可以在就要食用的时候添加。举例来说,在饭店和便利店中,可以针对消费者即时食用来制备由饮料糖浆和充碳酸气源组成的饮料机饮料(fountain beverage)。
冰冻组合物
如本文所采用的“冰冻饮料组合物”包括具有悬浮在其中的冰晶以提供一粘滞的但可饮用的饮料。所述冰冻饮料的稠度使其具有“似雪水的(sluchy)”或“可勺舀(spoonable)”的稠度。所述的冰晶可以以大约20到大约90%重量,具体地大约30到70%重量,更具体地大约40到50%重量的量的冰固体存在于所述冰冻饮料组合物中,各自基于所述冰冻饮料组合物的总重量。
由于冰冻饮料的较之其他饮料较低的温度,在调味剂和/或甜味试剂的量的选择可以不同。合适的调味剂和甜味剂的量可以由本领域普通技术人员选择而不需非常规的实验。
所述的冰冻饮料组合物可以包含有助于降低饮料组合物的凝固点并维持“似雪水的”质地的缓冲盐。合适的缓冲盐包括柠檬酸或磷酸的钠、钾和钙盐:柠檬酸钠、柠檬酸钾、磷酸二钠、磷酸二钾、磷酸一钙、磷酸三钙或者包括至少一种前述的缓冲盐的组合。
凝胶组合物
如本文中所采用的“凝胶饮料组合物”包括饮料组合物,其具有增稠剂以提供粘滞的但可饮用的饮料。所述凝胶饮料的稠度使其具有“半固体”或“可勺舀”的稠度。增稠剂(有时被称为“水状胶质”)可以包括,但不限于天然和合成的树胶,举例来说角豆胶(locust bean gum)、瓜尔胶、结冷胶、黄原胶、茄替胶(Ghatti gum)、改性茄替胶、黄芪胶、角叉菜胶等等;天然和改性淀粉,举例来说预胶化淀粉(玉米、小麦、木薯)、预胶化高直链淀粉含量淀粉、预胶化水解淀粉(麦芽糊精、玉米糖浆固形物)、化学改性的淀粉例如预胶化取代淀粉(例如辛烯基琥珀酸酯)等等;纤维素衍生物,举例来说羧甲基纤维素、羧甲基纤维素钠等等;聚葡萄糖;乳清或乳清蛋白浓缩物;果胶;明胶;或者包括至少一种前述增稠剂的组合。
由于与其他饮料相比凝胶饮料组合物的质地区别,调味剂和/或甜味试剂的量的选择可以不同。合适的调味剂和甜味剂的量可以由本领域普通技术人员选择而不需非常规的实验。
本文所描述的任何饮料组合物可以如上所述包括风味物和甜味剂,以及各种可选的添加剂。举例来说,在一些实施方案中,所述的饮料组合物可以包括添加的甜味剂,例如罗汉果、甜菊、莫那亭等或其组合。在一些实施方案中,所述的组合物可以包括可选的添加剂例如抗氧化剂、氨基酸、咖啡因、着色试剂(coloring agents)(“颜料(colorant)”、“色料(coloring)”)、乳化剂、风味增强剂、食品级酸、矿物质、微量营养素、植物提取物、植物化学品(“植物营养素”)、防腐剂、包括缓冲盐的盐、稳定剂、增稠剂、药剂、维生素或者包括至少一种前述添加剂的组合。本领域技术人员将会理解根据上面列出的多于一种的添加剂分类,某些添加剂可以满足定义或功能。
用于组合物中的合适的盐包括,碱金属或碱土金属的氯化物、谷氨酸盐等等。举例来说,谷氨酸一钠、氯化钾、氯化钠,或者包括至少一种前述盐的组合。所述的盐可以如前所述作为风味增强剂加至所述饮料。
适合在组合物中使用的食品级酸包括,举例来说,醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、苹果酸、磷酸、草酸、琥珀酸、酒石酸包括至少一种前述食品级酸的组合。所述的食品级酸可以作为酸化剂添加以控制饮料的pH并且提供某些防腐特性;或者稳定所述的饮料。
饮料的pH还可以通过添加食品级化合物例如氢氧化铵、碳酸钠、碳酸钾、碳酸氢钠等等或包括至少一种前述物的组合来调控。另外,饮料的pH可以通过添加二氧化碳来调节。
在一些实施方案中,饮料的酸味可以通过选择和组合酸来改变以提供期望的酸味感觉。若干在确定期望酸味中要考虑的因素包括(但不限于)酸的解离常数、溶解度、pH等等。这些变量可以通过测量饮料组合物的滴定酸度来测量。
可以针对所述组合物以有效产生期望的颜色的量来采用着色剂。所述着色剂可以包括适用于食品、药品和化妆品应用的色素、天然食用色料和染料。所有FD.&C染料和其相应的化学结构的全部引证可以从Kirk-OthmerEncyclopedia of Chemical Technology(化学工艺百科全书),第三版,第5卷,第857-884页中找到,其文本通过参考被包括在本文中。
根据美国食品、药品和化妆品法案(21C.F.R.73)所分类的,色料可以包括除了认证色料(有时称为天然的,尽管其可以被人工合成)以及鉴定色料(有时称为人造的)或包括至少一种前述物的组合。在一些实施方案中,免除认证或天然色料的实例可以包括(但不限于)胭脂树橙提取物(annatto extract),(E 160b)、胭脂树橙、非胭脂树橙、虾青素(Astaxanthin)、脱水甜菜(甜菜粉)、甜菜红/甜菜苷(E 162)、群青蓝、角黄素(canthaxanthin,E 161g)、隐黄质(E 161c)、玉红黄质(E 161d)、淡红黄质(violanxanthin,E161e)、玫红黄质(E161f)、焦糖(E150(a-d))、β-阿朴-8′-胡萝卜素醛(β-Apo-8’-carotenal,E 160e)、β-胡萝卜素(beta-carotene,E 160a)、α-胡萝卜素、γ-胡萝卜素、β-阿朴-8′-胡萝卜素醛乙酯(E 160f)、毛莨黄素(E161a)、叶黄素(E161b)、胭脂虫提取物(cochineal extract,E120)、胭脂红色素(carmine E132)、酸性红/偶氮玉红(E122)、铜叶绿酸钠(E141)、叶绿素(E140)、部分烤制脱脂熟棉籽粉、葡萄糖酸铁、乳酸铁、葡萄色提取物(grape color extract)、葡萄皮提取物(grape skin extract)、花青素(E163)、雨生红球藻粉、合成氧化铁、氧化铁类和氢氧化物类(E172)、果汁、蔬菜汁、干海藻粉、万寿菊(阿兹特克万寿菊,Aztec Marigold)粉和提取物、胡萝卜油、玉米胚乳油、红辣椒、红辣椒油树脂、法夫红酵母、核黄素(E101)、藏红花、二氧化钛、姜黄(E100)、姜黄油树脂(turmeric oleoresin)、苋菜红(E123)、辣椒红/辣椒玉红素(E160c)、番茄红素(E160d)或包括至少一种前述物的组合。
在一些实施方案中,示例性的鉴定色料包括但不限于FD&C蓝1号、FD&C蓝2号、FD&C绿3号、FD&C红3号、FD&C红40号、FD&C黄5号和FD&C黄6号、酒石黄(E102)、喹啉黄(E104)、日落黄(E110)、丽春红(E124)、赤藓红(E127)、专利蓝V(E131)、二氧化钛(E171)、铝(E173)、银(E174)、金(E175)、宝石红/利索尔宝红BK(E180)、碳酸钙(E170)、炭黑(E153)、黑PN/亮黑BN(E151)、绿S/酸煌绿BS(E142)或包括至少一种前述物的组合。在一些实施方案中,鉴定色料可以包括FD&C铝色淀。这由在水合氧化铝的不溶基底上延展的FD&C染料的铝盐构成。另外,在一些实施方案中,鉴定色料可以以钙盐被包括。
可接受的着色试剂尤其是水溶性着色试剂。
采用所提供的指导,用以提供期望的视觉效果的着色剂的适当量可以由本领域技术普通技术人员选择而不需非常规实验。着色试剂的示例性的量可以是大约0.005%到大约15%重量,具体地大约0.01%到大约6%重量,更具体的大约0.1%到大约2%重量,每一个都基于所述组合物的总重量。
乳化剂可以被加至组合物以通过保持成分分散而防止组合物组分的分离。乳化剂可以包括具有亲水部分和疏水部分两者的分子。乳化剂可以在饮料的亲水和疏水材料之间的界面上起作用以防止组合物的组分分离。适合用在组合物中的乳化剂包括,举例来说,卵磷脂(如,大豆卵磷脂);长链脂肪酸的甘油单酯和甘油二酯,具体为饱和脂肪酸,更具体的硬脂酸和棕榈酸甘油单酯和甘油二酯;醋酸、柠檬酸、酒石酸或乳酸的甘油单酯和甘油二酯;蛋黄;聚山梨酯(例如,聚山梨酯20、聚山梨酯40、聚山梨酯60、聚山梨酯65、聚山梨酯80);丙二醇酯(例如单硬脂酸丙二醇酯);脂肪酸的丙二醇酯;脱水山梨醇酯(例如单硬脂酸脱水山梨醇酯、三硬脂酸脱水山梨醇酯、单月桂酸脱水山梨醇酯,单油酸脱水山梨醇酯)、阿拉伯胶(阿拉伯树胶)、蔗糖单酯;聚甘油脂、聚乙氧基化甘油酯等等,或包括至少一种前述乳化剂的组合。
所述的饮料组合物可以以占组合物重量的大约0.001%到大约2.00%重量,具体地大约0.005%到大约1.00%重量,更具体的大约0.01%到大约0.5%重量,再具体地大约0.05%到大约0.1%的量包含乳化剂。
某些起赋予组合物增加的“口感”的增稠剂作用的组分(有时称为水状胶质)包括天然和合成树胶,举例来说角豆胶、瓜尔胶、结冷胶、黄原胶、茄替胶、改性茄替胶、黄芪胶、角叉菜胶等等;天然和改性淀粉,举例来说预胶化淀粉(玉米、小麦、木薯)、预胶化高直链淀粉含量淀粉、预胶化水解淀粉(麦芽糊精、玉米糖浆固形物)、化学改性的淀粉例如预胶化取代淀粉(例如辛烯基琥珀酸酯)等等;纤维素衍生物,例如羧甲基纤维素、羧甲基纤维素钠等等;聚葡萄糖;乳清或乳清蛋白浓缩物;果胶;明胶;或者包括至少一种前述增稠剂的组合。
组合物可以以占组合物重量的大约0.001%到大约10%重量,具体地大约0.005%到大约5%重量,更具体的大约0.01%到大约1%重量,再具体地大约0.05%到大约0.5%的量包含增稠剂。
包括抗微生物剂的防腐剂可以加至组合物以提供新鲜性并防止所不希望的细菌、霉菌、真菌或酵母的生长。防腐剂(包括抗氧化剂)的添加,还可以被用于维持组合物的颜色、风味或质地。任何适于用在食品和饮料产品中的合适的防腐剂都可以并入所述组合物。合适的防腐剂的实例包括苯甲酸碱金属盐(例如苯甲酸钠)、山梨酸碱金属盐(例如山梨酸钾)、抗坏血酸(维生素C)、柠檬酸、丙酸钙、异抗坏血酸钠、亚硝酸钠、山梨酸钙、丁基羟基茴香醚(BHA)、丁羟甲苯(BHT)、乙二胺四乙酸(EDTA)、生育酚(维生素E)、直链聚磷酸盐,或包括至少一种前述防腐剂的组合。
所述的组合物可以以占组合物重量的大约0.0001%到大约0.1%,具体地大约0.001%到大约0.08%,更具体地大约0.005%到大约0.05%,还要再具体地大约0.01%到大约0.04%的量包含防腐剂或防腐剂的组合。
所述的组合物可以用维生素、矿物质、微量营养剂或其他的营养剂来增强或强化。尽管有机体所需要的具有期望效果的量比例如蛋白质、碳水化合物和脂肪的大量营养剂的需要量要小,但微量营养剂可以包括对有机体的营养良好状况有影响的材料。微量营养剂包括,但不限于维生素、矿物质、酶、植物化学品、抗氧化剂及其组合。
适当的维生素和维生素前体包括抗坏血酸(维生素C)、β-胡萝卜素、烟酸(维生素B3)、核黄素(维生素B2)、硫胺素(维生素B1)、烟酰胺、叶酸盐或叶酸、α-生育酚或其酯、维生素D、醋酸视黄酯、棕榈酸视黄酯、吡哆醇(维生素B6),叶酸(维生素B9)、氰钴胺素(维生素B12)、泛酸、生物素,或包括至少一种前述维生素的组合。
在一些实施方案中,维生素和维生素的前体可以包括脂溶性维生素例如维生素A、维生素D、维生素E以及维生素K以及其组合。在一些实施方案中,维生素或维生素前体可以包括水溶性维生素例如维生素C(抗坏血酸)、B族维生素(硫胺素或B1、核黄素或B2、烟酸或B3、吡哆醇或B6、叶酸或B9、氰钴胺素或B12、泛酸、生物素)以及其组合。
示例性的矿物质包括钠、镁、铬、碘、铁、锰、钙、铜、氟化物、钾、磷、钼、硒、锌或包括至少一种前述矿物质的组合。所述的矿物质可以以矿物盐被提供,对于阳离子矿物质包括碳酸盐、氧化物、氢氧化物、氯化物、硫酸盐、磷酸盐、焦磷酸盐、葡萄糖酸盐、乳酸盐、醋酸盐、富马酸盐、柠檬酸盐、苹果酸盐、氨基酸等,对于阴离子矿物质包括钠、钾、钙、镁等等。
组合物中所提供的维生素和矿物质的量可以高达或超过由美国食品和药物管理局所建立的通常称为美国推荐日常量或推荐日摄入量的量。
在一些实施方案中,微量营养剂可以包括,但不限于L-肉毒碱、胆碱、辅酶Q10、α-硫辛酸、Ω-3-脂肪酸、胃蛋白酶、肌醇六磷酸酶、胰蛋白酶、脂肪酶、蛋白酶、纤维素酶及其组合。
抗氧化剂可以包括清除自由基的材料。在一些实施方案中,抗氧化剂可以包括(但不限于)抗坏血酸、柠檬酸、迷迭香油、维生素A、维生素E、维生素E磷酸酯、生育酚、二-α-生育酚基-磷酸酯、生育三烯酚、α-硫辛酸、二氢硫辛酸、叶黄质、β-隐黄素、番茄红素、叶黄素、玉米黄质、虾青素、β-胡萝卜素、胡萝卜素、混合类胡萝卜素、多酚、黄酮类化合物及其组合。
示例性的营养剂还可以包括氨基酸例如L-色氨酸、L-赖氨酸、L-甲硫氨酸、2-氨基乙磺酸(牛磺酸)以及L-肉毒碱;肌酸;葡萄糖醛酸内酯;肌醇以及包括至少一种前述营养剂的组合。
植物化学品(“植物营养剂”)是可以提供对消费者健康或良好状况提供有益效果的由植物衍生的化合物。植物化学品包括植物衍生的抗氧化剂、酚类化合物包括单酚和多酚等等。示例性的植物化学品包括叶黄素(lutein)、番茄红素、胡萝卜素、花青素、辣椒素、黄酮类化合物、羟基肉桂酸、异黄酮、异硫氰酸盐、单萜、查耳酮、香豆雌酚类(coumestans)、二氢黄酮醇、黄烷类化合物、黄烷醇、槲皮素、黄烷酮、黄酮、黄烷-3-醇(儿茶酚、表儿茶酸、表没食子儿茶素、表没食子儿茶素没食子酸酯等等)、黄酮类(花青素、矢车菊色素(cyanidine)等);酚酸;植物甾醇类、皂角苷、萜烯(类胡萝卜素),或包括至少一种前述植物化学物的组合。
可以以的基本纯的或分离的、或以天然植物提取物形式提供植物化学品。合适的包括一种或更多种植物化学品的植物提取物包括果皮提取物(葡萄、苹果、山楂果(crab apple)等)、绿茶提取物、白茶提取物、生咖啡提取物或包括至少一种前述提取物的组合。
各种草本剂、芳香植物或植物部分或其提取物还可以为了各种原因被包括在组合物中,例如为了风味或为了其潜在的在健康方面的好处。示例性的草本剂包括紫锥花(Echinacea)、白毛茛、金盏草、迷迭香、百里香、卡瓦、芦荟、血根草、葡萄柚种子提取物、黑升麻(black cohosh)、人参、瓜拿纳、蔓越橘、银杏、圣约翰草、月见草油、育亨宾树皮、绿茶、麻黄(Ma Huang)、玛卡(Maca)、越桔、其提取物,或者包括至少一种前述草本剂的组合。
浓缩物组合物
浓缩物组合物可以是干的形式(例如粉末或片)或液体形式(例如,糖浆、悬浮液或乳液)。浓缩物组合物典型地在较之成品饮料中液体介质体积少的液体介质体积中包括调味剂。浓缩物中其他可选的组分包括甜味试剂、着色剂以及其他例如食品级酸、防腐剂等等的添加剂。浓缩物中不存在成品饮料组合物中的大量液体组分以允许减轻的重量、体积和储存运输费用而同时允许浓缩物相对饮料组合物增加的货架期。
在一个实施方案中,浓缩物组合物被配制为以稀释大约2倍到大约5倍体积,具体地大约3倍到大约4倍液体体积提供终态饮料组合物。所述的液体可以是水、液汁、乳制品组分、非乳奶制品乳、乙醇,包括至少一种前述物的组合,等等。所述液体可以是充碳酸气或未充碳酸气的形式。
饮料产品的加工和包装
在一些实施方案中,所述的饮料组合物被施加均质化条件,例如高压均质化,以提供均质的组合物。所述用于制备饮料组合物或浓缩物组合物的饮料组分可以被单独均质化,或者可选地,液汁和其他组分可以一起均质化以形成均质化的饮料组合物或均质化的浓缩物组合物。
可以采用高压均质化并且在一些实施方案中,液汁固形物在压力下被捣碎。一般来说,均质化工艺将改变水果或蔬菜果肉颗粒的尺寸和分布。更具体地,均质化将分解并将亲脂组分、水果或蔬菜果肉颗粒等等均匀分布到整个组合物中。另外,均质化可以通过减少纤维状物质的长度并磨损纤维状物质的末端来调控出现在组合物中的水果或蔬菜纤维。这可以使纤维束吸收更多液体。总体上,匀质化可以产生具有增加粘度的更均匀的组合物。因此匀质化可以赋予组合物更加柔滑的口感。
在一些实施方案中,使用每平方英寸大约1000磅(psi)到大约4000psi的匀质化压力。可以使用任何常规匀质化设备,例如可从APV Gaulin、Alfa-Laval或Niro Soavi获得的设备。
在一些实施方案中,饮料组合物被巴氏消毒从而通过破坏有害的微生物给产品灭菌。示例性的破坏或除去有害微生物的工艺包括热灌装、无菌包装、臭氧处理、辐照(例如紫外光或伽玛(γ)射线)、膜渗透、脉冲电场、超声等等。
取决于饮料组合物的组分,巴氏消毒可以在不同的温度实行。对于基于乳制品、谷物、水果或蔬菜的饮料组合物,约60到约80℃的巴氏温度可以是足够的,具体地约65到约75℃,更具体地约68到约72℃。更具体地,基于水果或蔬菜的饮料组合物可以通过在无菌环境中加热到期望的温度约6到约15分钟,更具体地约8到约12分钟,再具体地约9到约11分钟来巴氏消毒。
对于基于乳汁的饮料组合物,可以采用大约60℃到约80℃的巴氏消毒温度,具体地约65℃到约75℃,再具体地大约68℃到约72℃。更具体地,所述基于乳汁的饮料组合物可以通过在无菌环境中加热到期望的温度约6到约15分钟,更具体地约8到约12分钟,再具体地大约9到约11分钟来巴氏消毒。
饮料组合物可以被分批巴氏消毒并灌装到期望的饮料容器中。在一些实施方案中,饮料组合物被灌装到期望的饮料容器(例如玻璃瓶)中,接着被施加巴氏消毒条件。
可替换地,在一些实施方案中,饮料组合物被热灌装到期望的饮料容器中。更具体地,所述的饮料组合物在足以给容器中的组合物灭菌的温度(例如85℃)下被灌装到饮料容器中。几分钟后,容器和组合物可以被冷却到大约32到大约38℃。
在其他的实施方案中,饮料组合物被冷灌装到期望的饮料容器中。在这样的实施方案中,可以向饮料组合物添加防腐剂。更具体地,冷灌装饮料操作包括在环境温度下(例如,大约21℃)将饮料加到饮料容器中。防腐剂,例如在本文中描述的那些,可以被添加至组合物以降低组合物的pH水平。期望的pH范围可以是大约3到约4.5。具有防腐剂的冷灌装在一些实施方案中是巴氏消毒的替代选择。
在一些实施方案中,可以采用无菌工艺以提供货架稳定的、无菌的饮料。
所述的饮料组合物可以被包装、即饮并可以是货架稳定的。可以采用任何一种包装饮料组合物的饮料包装,所述包装包括,玻璃瓶、塑料瓶和容器(聚对苯二甲酸乙二酯、衬箔乙烯-乙烯醇)、金属罐(例如,涂层铝或钢)、衬纸板容器(lined cardboard container)等等。可以采用本领域普通技术人员已知的其他的饮料包装材料。
本发明还提供在饮料组合物中维持期望甜味强度的方法。根据这样的方法,可以首先确定期望的甜味强度。一旦确定了期望的甜味强度,可以添加一量值的提供比期望甜味强度更弱的甜味强度的天然或人造甜味剂。然后,向饮料组合物中添加一量值的包括3-HB和2,4-DHB的甜味剂增强剂组合物以递送期望的甜味强度。
根据一些其他的实施方案,提供增加饮料组合物甜味强度的方法。首先向饮料组合物添加一量值天然或人造甜味剂。然后确定得自天然或人造甜味剂的所述量值的甜味强度。接着向饮料组合物添加一量值包括3-HB和2,4-DHB的甜味剂增强剂组合物以使甜味强度大于得自天然或人造甜味剂的甜味强度。
在其他的一些实施方案中,提供减少饮料组合物中天然或人造甜味剂量的方法。据此,首先确定提供期望甜味强度的饮料组合物中天然或人造甜味剂的量。将该量减少并可以向饮料组合物添加一量值的包括3-HB和2,4-DHB的甜味剂增强剂组合物以使期望的甜味强度被维持。
通过以下实施例更完全地示出本发明的特征和优点,以下实施例是出于举例说明的目的提供的,并不想要被解读为以任何方式限制本发明。
实施例
实施例1:
蔗糖等效值(SEV)
一种测量溶液的感觉甜味的方法是将其与已知浓度的储备蔗糖溶液匹配。在本实验中,以预定浓度添加所关心的化合物至含有5%蔗糖的pH 3.2的缓冲溶液。随后若干专家评味小组成员品尝所述溶液并将其与一组在3%到15%范围内以1%递增的普通蔗糖溶液相比较。每位评味小组成员决定哪种蔗糖溶液与包含所关心化合物的溶液等甜。接着平均值被记录为SEV。结果被记录到1位小数。
3-羟基苯甲酸的剂量反应曲线
根据此方法,3-HB被加至含有5%蔗糖的pH 3.2的缓冲溶液以产生含有从0到1000ppm以100ppm递增的3-HB的溶液。针对每种溶液的SEV在图中绘出以得到剂量反应曲线(图1),从该曲线可见3-HB在此范围内增进蔗糖的甜味。从图1中显而易见的是当3-HB的剂量增加时,所得溶液的甜味也增加。但是这种效果是非线性的,每个递增加入量具有耗尽效应。可获得的最大甜味看似在大约7.9%SEV处(基于5%蔗糖溶液)。
实施例2:
2,4-二羟基苯甲酸的剂量反应曲线
重复如实施例1所描述的相同方法,其中以2,4-DHB代替3-HB,以产生对于2,4-DHB的剂量反应曲线(图2)。从图2中可见2,4-DHB也增进蔗糖溶液的甜味,但是在400ppm的溶液(SEV6.5%)和1000ppm的溶液(SEV 6.7%)之间几乎没有区别。最大的可获得甜味看似约为6.7%SEV(基于5%蔗糖溶液)。
实施例3:
蔗糖减少量法
一种测量感觉甜味的替代方法是确定采用通过所关心化合物多少蔗糖可以被取代而没有感觉的甜味的损失。在本实验中,对照物是含有10%蔗糖的pH 3.2的缓冲溶液。所关心的化合物以预定浓度添加至若干含有从5%到10%蔗糖以0.5%递增的蔗糖溶液。每位评味小组成员品尝每种溶液,将其与对照样品比较并确定哪种溶液是等甜的。举例来说,如果含有所关心化合物的8%蔗糖溶液与对照物等甜,那么通过所关心的化合物实现的蔗糖减少量是20%。
对于3-HB,2,4-DHB混合物来说相对浓度对于蔗糖减少量的影响
以1000ppm的总浓度制备一系列包含3-HB和2,4-DHB的溶液。每种溶液采用以上描述的蔗糖减少量法来评价以确定多少蔗糖可被替代而没有可注意到的的甜味损失。结果示于图3.
如图3所示,当使用等量的3-HB和2,4-DHB时观察到最大的减少量。此比例导致非常显著(45%)的蔗糖减少量。考虑到个别采用1000ppm的3-HB或2,4-DHB分别只导致25%和15%的减少量,此图是非常惊人的。其他的3-HB:2,4-DHB比例(8∶2,6∶4,4∶6和2∶8)也很有效;每种组合都导致至少35%的蔗糖减少量。
实施例4:
对于1∶1的3-HB:2,4-DHB混合物来说浓度对蔗糖减少量的影响
以200、400、600、800和1000ppm的总浓度制备了一系列包含等量的3-HB和2,4-DHB的蔗糖溶液,每种溶液采用以上的实施例3中描述的方法来评价以确定多少蔗糖可以被取代而没有可注意到的甜味损失。结果示于图4。
增加3-HB和2,4-DHB的总量而保持1∶1的比例增加甜味增进效果。如以上所示,500ppm 3-HB+500ppm 2,4-DHB导致45%的蔗糖被替代而没有甜味损失。然而,3-HB和2,4-DHB的组合即使在很低的浓度也是有效的。采用每种仅200ppm的3-HB和2,4-DHB就使蔗糖含量降低22%。
实施例5:
各种苯甲酸衍生物和其组合物的蔗糖等效值
500ppm的甜味剂增强剂被加至含有5%蔗糖的pH 3.2缓冲溶液并且确定所得溶液的SEV。结果示于表2。
表2:
甜味增强剂 | SEV(%) |
2-羟基苯甲酸(2-HB) | 5.6 |
3-羟基苯甲酸(3-HB) | 6.9 |
4-羟基苯甲酸(4-HB) | 5.2 |
2,3-二羟基苯甲酸(2,3-DHB) | 6.3 |
2,4-二羟基苯甲酸(2,4-DHB) | 6.5 |
2,5-二羟基苯甲酸(2,5-DHB) | 5.3 |
2,6-二羟基苯甲酸(2,6-DHB) | 5.3 |
3,4-二羟基苯甲酸(3,4-DHB) | 6.4 |
3,5-二羟基苯甲酸(3,5-DHB) | 5.3 |
2,3,4-三羟基苯甲酸(2,3,4-THB) | 5.4 |
2,4,6-三羟基苯甲酸(2,4,6-THB) | 5.4 |
3,4,5-三羟基苯甲酸(3,4,5-THB) | 5.1 |
然后500ppm的甜味剂增强剂被加至含有500ppm的3-HB的5%蔗糖溶液已产生一系列溶液。确定每种溶液的SEV并且结果示于图5。如图5所示,一个实施方案的组合物(带阴影线的)比任何其他的组合显著有效,具有8.7%的SEV。单独采用500ppm的3-HB导致6.9%的SEV,然而在除了两种情况(2,4-DHB和3,4-DHB)的所有情况下,添加第二甜味剂增强剂导致SEV很小的变化或甚至降低SEV。考虑到所有增强剂被示出为都具有大于5%的SEV,这是非常惊人的。
重复所述的方法以制造一系列包含500ppm的2,4-DHB和500ppm的第二甜味剂增强剂的溶液。确定每种溶液的SEV,并且结果示于图6。
再一次3-HB和2,4-DHB的组合(带阴影线的)导致迄今最大的甜味增进。可以期望2-HB或4-HB可以代替3-HB使用,但是这些组合导致分别仅具有6.3%和6.2%的SEV的溶液。单独使用500ppm的2,4-DHB导致具有6.5%SEV的溶液。第二甜味剂增强剂的加入似乎在大多数情况下抑制了其影响而仅有3-HB的加入具有显著的正向影响。
500ppm的3-HB,500ppm的2,4-DHB和500ppm的3,4-二羟基苯甲酸(3,4-DHB)被加至含有5%蔗糖的pH 3.2缓冲溶液并且确定SEV。结果与其他的3-HB、2,4-DHB和3,4-DHB的组合一起示于图7中。包含3-HB和2,4-DHB组合的(带阴影线的)较之3,4-DHB和3-HB的组合(7.6%)或3,4-DHB和2,4-DHB的组合(6.8%)具有高得多的SEV(8.7%)。具有9.8%的SEV的本实施方案的三种方式的组合(带阴影线的)更优。
实施例6:
比较不同形式的2,4-DHB
制备含有0%、3%、5%、7%和9%蔗糖的pH 3.2的缓冲溶液。500ppm的2,4-DHB酸、500ppm的2,4-DHB的钠盐和500ppm的2,4-DHB的钾盐单独加至每种蔗糖溶液。然后确定每种溶液的SEV。所得结果示于图8。
如图8所示,与原蔗糖溶液或使用酸、钠盐或钾盐无关,在每个实例中2,4-DHB的添加都增进蔗糖溶液的甜味。对于酸、钠盐和钾盐的结果几乎相等,这表明甜味剂增强剂组合物可以从酸和/或其可食盐制备。
实施例7:
3-HB和2,4-DHB对非蔗糖甜味剂的甜味增进效果
制备包含足量的非蔗糖甜味剂的pH为3.2的溶液以使所得的溶液具有大约5%的SEV。在添加500ppm的3-HB、添加500ppm的2,4-DHB和添加500ppm的3-HB和2,4-DHB两者之后接着评价每种甜味剂溶液的SEV。结果示于图9和10。
图9显示和3-HB、2,4-DHB及其组合在一起的各种强力甜味剂的结果。如图9所示,3-HB和2,4-DHB与阿斯巴甜的组合物对SEV具有显著影响,比分开采用3-HB或2,4-DHB任一者都要大。相似地,3-HB和2,4-DHB的组合增进乙酰磺胺酸钾、阿斯巴甜/乙酰磺胺酸钾、三氯蔗糖、三氯蔗糖/乙酰磺胺酸钾、糖精和纽甜溶液的感觉甜味。然而关于糖精溶液,较之与2,4-DHB组合,3-HB单独地将甜味增强至更大水平。
图10显示了和3-HB、2,4-DHB及其组合在一起的各种增量甜味剂的结果。如图10中可见,当与蔗糖、果糖、塔格糖、麦芽糖醇或葡萄糖一起使用时,3-HB和2,4-DHB的组合较之分开的3-HB或2,4-DHB将所得溶液的SEV增加至更大的程度。
实施例8:
氨基苯甲酸衍生物的蔗糖等效值
500ppm的3-氨基苯甲酸和500ppm的4-氨基苯甲酸分别加到单独的含5%蔗糖的pH3.2的缓冲溶液中,然后确定所得溶液的SEV。3-氨基苯甲酸的SEV为约7%,即,将5%的蔗糖的甜味增加至约7%。4-氨基苯甲酸的SEV是约5.5-6%,即将5%的蔗糖的甜味强度增加至约5.5-6%。
实施例9:
表3:包含甜味剂增强剂2,4-DHB和3-HB的充碳酸气的饮料
饮料组合物按照上表3中的配方制备。本创新的组合物包含2,4-DHB和3-HB的组合,而对照组合物不包括两种甜味剂增强剂中的任一种。
用于各个组合物的高果糖玉米糖浆直接称重在容量瓶中。针对创新的组合物,将2,4-DHB和3-HB用水添加并冲到瓶中。然后,对每一种组合物,风味物用水添加并冲入。充分振荡所述的瓶。加水到恰低于该瓶的填充线。加入苯甲酸钠溶液。然后用水补足体积。用50ml糖浆和200ml充碳酸气的水在250ml瓶中对糖浆充碳酸气。
经品尝,本创新组合物显示与对照组合物相比增强的甜味强度。
实施例10:
表4:包含甜味剂增强剂2,4-DHB、3-HB和3,4-DHB的不含气体的饮料
根据上表4的配方制备饮料组合物。本创新的组合物包含2,4-DHB、3-HB和3,4-DHB,而对照组合物不包括甜味剂增强剂。
用漏斗将针对每种组合物的糖、酸和柠檬酸盐加至容量瓶。将针对每种组合物的风味物,以及针对创新组合物的甜味剂增强剂称重并添加至该瓶。用水将瓶填充至填充线。将混合物倾倒到250ml的PET瓶中并标记。
经品尝,本创新组合物显示与对照组合物相比增加的甜味强度。
实施例11:
表5:包含甜味剂增强剂2,4-DHB和3,4-DHB的基于液汁的饮料
组分 | 对照 | 创新 |
蔗糖 | 3.000 | 3.000 |
柠檬酸 | 0.200 | 0.200 |
柠檬酸钠 | 0.040 | 0.040 |
2,4-DHB | 0.000 | 0.050 |
3,4-DHB | 0.000 | 0.050 |
苹果汁浓缩物 | 1.167 | 1.167 |
天然浆果风味物 | 0.200 | 0.200 |
水 | 至体积 | 至体积 |
根据上表5的配方制备饮料组合物。表5提供在基于100ml体积的配方中针对每种组分的以克计的量。本创新组合物包含甜味剂增强剂2,4-DHB和3,4-DHB,而对照组合物不包括甜味增强剂。
除风味物之外,所有列于表5中的组分,包括在创新组合物中的甜味剂增强剂,针对每种组合物被称重并添加到容量瓶中。用水将容量瓶至体积并放置在磁力搅拌器上直到对于每种组合物所有组分都完全溶解。然后,针对每种组合物的瓶的内含物被转移到一塑料烧杯中并在微波中加热到90℃。接着,将所述的批料冷却到60℃并在搅拌下添加风味物。所述的批料被灌装到1升的瓶中并在冰箱中冷却。
经品尝,本创新组合物显示与对照组合物相比增强的甜味强度。
实施例12:
表6:包含甜味增强剂3-DHB和3,4-DHB的冰绿茶饮料
根据上表6的配方制备饮料组合物。本创新组合物包含甜味增强剂3-DHB和3,4-DHB,而对照组合物不包括甜味增强剂。
除苯甲酸钠之外,所有的组分,包括本创新组合物中的甜味增强剂,对于每种组合物称重并用漏斗加至容量瓶。对于每种组合物用水将容量瓶填充至近填充线,并接着加入苯甲酸钠。所述瓶用水填充至填充线并倒置(invert)。如果需要的话,将容量瓶放在磁力搅拌器上直到对于每种组合物所有的组分都完全溶解。
经品尝,本创新组合物显示与对照组合物相比增加的甜味强度。
Claims (18)
1.一种饮料组合物,包括:
(i)至少一种活性物质;以及
(ii)至少一种口味增强剂,
其中,所述至少一种口味增强剂选自3-氨基苯甲酸、4-氨基苯甲酸及其组合。
2.如权利要求1所述的饮料组合物,其中所述至少一种活性物质包括选自由提供风味、甜味、酸味、鲜味、淳厚味、美味、咸味、凉味、暖味和麻刺味的化合物组成的组的化合物。
3.如权利要求1所述的饮料组合物,包括第一量的3-氨基苯甲酸和第二量的4-氨基苯甲酸。
4.如权利要求3所述的饮料组合物,其中所述第一量等于所述第二量。
5.如权利要求3所述的饮料组合物,其中所述第一量是500ppm。
6.如权利要求3所述的饮料组合物,其中所述第二量是500ppm。
7.如权利要求2所述的饮料组合物,其中所述提供甜味的化合物包括选自由有糖甜味剂、无糖增量甜味剂、强力甜味剂及其组合组成的组的甜味剂。
8.如权利要求1所述的饮料组合物,其中所述至少一种活性物质还包括口腔护理剂。
9.如权利要求1所述的饮料组合物,其中所述至少一种活性物质还包括药物活性物。
10.如权利要求1所述的饮料组合物,其中所述至少一种活性物质还包括类营养药剂活性物。
11.如权利要求1所述的饮料组合物,其中所述至少一种活性物质是被包封的。
12.如权利要求1所述的饮料组合物,其中所述至少一种活性物质包括选自由蔗糖、果糖、塔格糖、麦芽糖醇和葡萄糖组成的组的增量甜味剂。
13.如权利要求1所述的饮料组合物,其中所述至少一种活性物质包括至少一种选自由阿斯巴甜、乙酰磺胺酸钾、三氯蔗糖、糖精、纽甜及其组合组成的组的强力甜味剂。
14.如权利要求1所述的饮料组合物,其中所述至少一种口味增强剂是水溶性的。
15.如权利要求1所述的饮料组合物,其中所述至少一种口味增强剂是被包封的。
16.如权利要求1所述的饮料组合物,还包括选自由罗汉果、甜菊、莫那亭及其组合组成的组的甜味剂。
17.一种制备饮料产品的方法,包括如下步骤:
(a)提供包括3-氨基苯甲酸、4-氨基苯甲酸或其组合的甜味剂增强剂组合物;以及
(b)将所述甜味剂增强剂组合物添加至饮料组合物以增进所述饮料组合物一旦被食用时的甜味感觉。
18.如权利要求17所述的方法,其中所述饮料组合物进一步包括风味物组分和甜味剂。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106107396A (zh) * | 2016-06-27 | 2016-11-16 | 汉臣氏(沈阳)儿童制品有限公司 | 一种含雨生红球藻黑加仑粉的抗氧化固体饮料 |
CN106418050A (zh) * | 2016-10-13 | 2017-02-22 | 南京康凯生物科技有限公司 | 一种刺梨汁及其制备方法 |
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