NERI NAPOLEONE (IT)
| EP0109771A1 | 1984-05-30 | |||
| EP0497439A1 | 1992-08-05 | |||
| US3359119A | 1967-12-19 | |||
| EP0225684A1 | 1987-06-16 | |||
| US5114726A | 1992-05-19 | |||
| EP0573788A1 | 1993-12-15 | |||
| US3778517A | 1973-12-11 |
small pieces) ; - wet (for example for liquids, pastes, creams, some types of granules) . The used sweetening products are usually classified as: - mass sweeteners (usually sugars, such as for exam¬ ple: sucrose, fructose, dextrose, maltitol, sorbitol and so on) ; - intensive sweeteners (such as, for example: cycla- mate, saccharin, acesulfame, aspartame, sucralose, neoesperidine, their salts and so on) . Sugars and intensive sweeteners are, in turn, in form of: - liquids (for example various syrups, glucose, sorbi¬ tol, xylitol, fructose, honey syrup) ; - solids (for example, sucrose, fructose, dextrose, saccharin, cyclamate, acesulfame and so on) . Generally, the sweetening of liquids, pastes and creams does not show particular technical difficul¬ ties; for this purpose all the different types of sug¬ ars and/or intensive sweeteners can indifferently be used. On the contrary, the sweetening of powders (such as, for instance, flours, granules, small pieces, semi¬ manufactured mixtures) , is substantially carried out through the use of mass, powdered sweeteners in order to obtain preparations for food use (confectionery mixtures, ice-creams bases and so on) , and prepara¬ tions for the use in the pharmaceutical or para- pharmaceutical field (single dose packets, dietetic and sport complements, and so on) . The sweetening of the granulated products is realiz¬ able with almost all kinds of sweetener. To this end, a proper sweetener solution or dispersion is firstly prepared, equipped with suitable sticking properties (generally by means of a proper addition of excipients able to impart said sticking properties to said sweet¬ ening solution/suspension) . Said edulcorating mixture has to be defined depending on the substance to be granulated. It is obvious that a water-soluble granu¬ lated substance will preferably be sweetened with a non-aqueous solution/suspension (otherwise the sub¬ stance melts) ; in contrast, a non water-soluble granu¬ lated substance will preferably be sweetened with an aqueous solution/suspension. In the liquid preparations, all the sweeteners work in an optimal or, at least, acceptable way, because the sweetener dispersion occurs in a homogenous way inside the liquid. Till now, in the powdered preparations the sweetening has been carried out, in an almost complete extent, by- using the mass sweeteners. These are added in suffi¬ ciently high concentrations, ensuring in this way a nearly or sufficiently homogeneous distribution within the preparation to be sweetened. In contrast, the intensive sweeteners are active at very low concentrations (for example at few millimoles per liter) . Accordingly, , as it is shown below, it re¬ sults very difficult to obtain completely homogeneous solid dispersions (with the normal dry mixing systems it is almost impossible) . Furthermore, because of the different three-dimensional, structure of the powders (resulting from different densities, different content in internal cavities and/or empty spaces between the particles) , the components existing in the mixture in a minimal quantity (i.e. the intensive sweeteners) would tend to separate themselves from the other com¬ ponents, not ensuring the product stability over the time. The greatest problem which is found working with the powders is their mixing. In fact, it is very difficult to mix them in a satisfactory uniform way. Whereas in case of liquids, the mixing is immediate and homogene¬ ous, in case of powders this is not possible, as the particles, although fine, always retain a defined form. It is also to be added that, in the solid phase, the Brownian movement is of no help. Several statisti¬ cal studies ■ concerning the powders mixing have been carried out, concluding that the only hope of obtain¬ ing homogeneous mixtures above the limit of error sta¬ tistical acceptability is to operate under an equal statistical weight conditions of the powders to be mixed. Accordingly, the problem is particularly complex when, within the powder, active substances dosed in a very little quantity with respect to the mass (as in the case of intensive sweeteners) have to be introduced: remembering that already during the weighing some problems arise, it can be appreciated all the diffi¬ culty of the problem. As previously mentioned, in the powdered preparations all the ingredients generally have a different actual density. On the same dimensions, a particle of a sub¬ stance, compared with a particle of another substance, often has a different weight. In particular, the intensive sweeteners have very dif¬ ferent densities than other powders, as the weight per volume unit measured in the weighing is not the weight of a substance homogeneous volume, but the weight of the substance as accidentally arranged so as to form more or less important voids. All this allows that the mixtures of powders, over the time, tend to separate themselves, particularly if subjected to shaking. Therefore, from a practical point of view, the inten¬ sive sweeteners have found so far a very poor applica¬ tion in the sweetening of powdered preparations, just for the dosage and mixing problems above-mentioned. The cancellation, or the covering, of a not very pleasant product taste, if any, (given from the re¬ sulting contemporaneous stimulation of taste buds, ol¬ factory mucosa and back-mouth) is usually obtained by using competitive substances, which go to occupy spe¬ cific sensorial cells, by preventing in this way the perception of the unpleasant taste. Anyway, it should not be forgotten that the problem of providing the preparations with a pleasant taste, is however a subjective aspect, which can be solved only on approximate and empirical bases, with the help of the experience and the capability of people skilled in the formulations. The execution of the taste correction, besides to fra¬ grances, acidulants, neutralizers and other excipi- ents, is mainly based on the sweetening, which has the aim of making the preparation more palatable. The sweetening of powdered preparations represents the more difficult problem to solve, since the sweetening action and the interaction with other ingredients is postponed over the time in a subsequent step, i.e. at the time of use (dissolution, cooking, melting, dis¬ persions, etc. ) . The other aspect, not solved so far, in the sweetening of the powders with intensive sweeteners, is the con¬ trol and the development of the positive sweetening synergies at the cost of those negative. In the liq¬ uids, these synergies can be managed and controlled in the preparation phase, for the powders this is not equally possible. The use of the intensive sweeteners also has a general valence in terms of low caloric supply, which makes it particularly suitable when it is necessary to adopt and maintain a controlled diet. In particular, in individuals suffering from a dia¬ betic pathology, even if in a light or incipient form, it is indispensable to limit at most the assumption of substances containing sucrose-based sweeteners. It is however a good rule for anybody not to exceed in the consumption of foods too rich of sugar, in order to avoid the onset of possible problems at least of overweight. It results then apparent the usefulness of being able to provide foods, drinks, preparations for food and/or pharmaceutical use edulcorated with sucrose substi¬ tutes, which however maintain or are able to develop, as far as possible, the so-called round taste of the sucrose itself (i.e. intensive sweeteners capable of harmoniously stimulate, analogously to the sucrose, the taste buds for a relatively long period without formation of undesired back-tastes) . The Applicant has now set up a novel technology, ob¬ ject of the present invention, for pre-sweetening preparations for food and/or pharmaceutical use by us¬ ing intensive sweeteners in a liquid form, alone and/or in admixture therebetween. Said technology includes a process called micro- presweetening (symbolized by the term MPD process, mi- cro-presweetening) through which it is possible to sweeten in a homogeneous and stable way powdered and non-powdered products, for the use in a food and/or pharmaceutical field. Said micro-presweetening process, detailed below and in the appended claims, substantially includes: - a micro-sweetening, that is an intimate and homoge¬ neous incorporation, or micro-penetration, of the in¬ tensive sweetener/s in the particles of the prepara¬ tion to be edulcorated and - a pre-sweetening, that is an integral, intimate and homogeneous sweetening, of all those powders and/or preparations and/or prod¬ ucts which in the normal procedure are not sweetened with intensive sweeteners (for example coffee, cocoa, tea, herb tea, preparations for confectionery, prepa¬ rations for ice-cream shop) before the end use. However, the process is also applicable to particu¬ lates or granules, such as for example, to granulated coffee before the grinding, carrying out a not only superficial, very stable pre-sweetening therewith. The above micro-presweetening process is suitably car¬ ried out by means of a proper equipment, which is also an object of the present invention-. The micro-presweetening technology, MPD, object of the present invention, has allowed to obtain remarkable advantages with respect to the traditional sweetening methods carried out by employing the mass sweeteners. Amongst the more significant, it is worth to quote: - presweetening of powdered semi-manufactured products with at least an intensive sweetener in a liquid form, without providing caloric supply; - imitation of the typical round taste of the sucrose through appropriate co-synergic polyfunctional mix¬ tures of different intensive sweeteners; - transfer of the above-mentioned synergies of appro¬ priate mixtures of intensive sweeteners in solid state products (powders, flours, granules, solid parts, etc.), so as to be able to further reduce the use dos¬ ages of said sweeteners; - execution of stable presweetened mixtures, which are not subjected to demixing phenomena of the components; - substantial decreasing of the bitterness level of the starting powder/s, without completely canceling it, with a contemporary exaltation of the aromatic natural roots typical of the product to be sweetened; - masking of the back-tastes and unpleasant flavors; - exaltation of the unpleasant flavors and fragrances. A typical example is given by the coffee, where the bitter taste is lowered to widely acceptable levels for the middle taste of the consumer, while the flavor and the fragrance imparted by the roasting are main¬ tained and significantly accentuated. The micro-presweetening technology, MPD, object of the present invention, can be used with each type of in¬ tensive sweetener, alone or in a proper admixture with other sweeteners, preferably intensive as well. The use of mixtures of intensive sweeteners is pre¬ ferred, since in this way it is possible to study the more suitable mixture to the sweetening type one de- sires to obtain. An opportunely studied and carried out mixture can give rise to particular power or taste synergies, suitable for particular preparations and particular uses. Depending on the different requirements, it is then possible to modulate, for example, the sweetening quality, duration, intensity by adjusting it to the food problem to be solved. By way of absolutely not limiting example, amongst the many possible mixtures object of the present inven¬ tion, one of the preferred is a cosynergic-acting pol- yfunctional edulcorating mixture which is able to re¬ place the sucrose by substantially providing■ the same performances thereof. This mixture is then particu¬ larly preferred for the user's taste, which is already accustomed to the sucrose taste. Said edulcorating mixture preferably includes a stabi¬ lized aqueous solution, which is in turn including three intensive sweeteners, such as: sodium cyclamate, sodium saccharate, potassium acesulfame. Said three sweeteners are mixed together in a varying extent, in a ratio, respectively: 0.4-1.6:0.4-1.6:0.4- 1.6. Preferably, the ratio between the three sweeteners changes between: 0.7-1.3:0.7-1.3:0.7-1.3. Said edulcorating mixture is solubilized in an aque¬ ous-based solvent, preferably water. The pH of the solution is between '7 and 9, preferably between 7.5 and 8.5. Said mixture can further includes proper additives, such as excipients and/or stabilizers and/or flavors and/or preservatives, depending on the use and storage needs. With said mixture, the taste roundness is immediately perceived and is similar to sugar, while no negative features are pointed out, which often are typical of the intensive sweeteners, such as metal back-taste, bitterish back-taste, flat taste, "pharmaceutical" taste. Said mixture further shows the following advantages: - it does not lose the sweetening power at high tem¬ peratures and the molecular structures are not altered at all; - it is highly purified, it does not contain contami¬ nants and it is a practically sterile solution; - it has no controindications or particular use in¬ structions to be inserted in the label; - it has a caloric power of 0.00 Kcal; -' it does not lose the sweetening power, even after 36 months or more; - it exerts a remarkable function as a taste and aro¬ matic roots exaltation means typical of the feedstock; this is particularly important in almost all the food preparations; - being a salts mixture, it does not form a culture substrate; - it allows to carry out with a remarkable advantage powdered preparations for natural leavening sugar-free sweets; in this field, there are a few productions so far, because until today the way of the mass sweeten¬ ers has been substantially followed, which on the con¬ trary cause leavening and sweetness problems; - it allows to make changes in the ingredients of many specialties, for example the combination of sweetener and flavors in the solution; the . combination tech¬ niques with the excipients can permit new interesting developments and technological advantages; - besides to qualitatively improving the taste, it re¬ quires a lower quantity of active substances, with considerable advantages in the determination of the threshold value accepted as safe. By using multiple types of intensive sweeteners, in admixture, it is further increased the safeness since the accumulation sources, if any, are differentiated; this is very important, especially for who has to take the sugar substitutes throughout his life. The sweetening formulation example, based on the in¬ tensive sweeteners above-mentioned, has the only pur¬ pose of completely and particularly showing the inven¬ tion. It is naturally possible and obvious, for the skilled artisan, to comprehend the teaching of said example in order to carry out other formulations, suitable for solving various sweetening problems, for example by using other types of intensive sweeteners, opportunely mixed together in different ratios. It is then clear that the possible variants resulting from the above teaching are completely within the inventive scope of the present invention. The micro-presweetening process, MPD, is carried out in a proper micro-presweetener apparatus particularly suitable for being used in the mixing processes of powders, flours, various grists in the pharmaceutical and food industry. Said micro-presweetener apparatus substantially con¬ sists of a base which supports a cylindrical tank equipped with mixing means and load and atomization devices. Preferably, the mixing of the powder/s with the solution edulcorating substance/s is carried out by means of a mixing/stirring shaft placed in a cen¬ tral position to the tank. Said rotating shaft can be driven at a constant or variable rate, with a reciprocating or non reciprocat¬ ing motion, so as to be able to optimize the mixing, especially in the presence of heterogeneous powders. The movement system of the rotor can be manually ad¬ justed or through a programmable external control unit. Inside the mixer, a distribution system of the sweet¬ ening solution is also inserted, which is atomized by means of a proper atomization system; the dosage is quantitatively determined through a special control unit. The mixer is also equipped with a proper inlet for in¬ troducing an air, or inert gas flow therein, so as to accelerating the evaporation of the sweetener solvent. The air, or inert gas, temperature can be adjusted de¬ pending on the type . of used powder and solvent, and also the rate of the air, or inert gas, flow can be adjusted inside the mixing reactor. Said air or inert gas flow also has the function of re-establishing the exact moisture level inside the edulcorated product. Consequently, the edulcorated mixture is dried, but not desiccated. The air flow and the temperature of the same are in fact adjusted so as to evaporate the solvent in excess, by maintaining at the same time the exact hydration level of the end product. The mixer can also be equipped with heating and re¬ frigeration means so as to ensure a better control of the environmental parameters within the same. All the parts contacting the product are preferably made of polished stainless steel. The micro-presweetening process, MPD, of solid prepa¬ rations for food and/or pharmaceutical use, substan¬ tially includes the following stages: a) loading of said preparation to be edulcorated in the mixer of a micro-presweetening apparatus; b) mixing, under stirring, of said preparation of the aforesaid stage a) with an air or inert gas flow in¬ troduced inside said mixer; c) introduction within said mixer of a sweetening so¬ lution, in an atomized form, including at least an in¬ tensive sweetener; d) micro-incorporation of said solution of the afore¬ said stage c) within said preparation to be edulco¬ rated and solvent evaporation. Said preparation to be edulcorated can be a powder or a mixture of different powders, as well as a product in a granular form or minced in more or less coarse pieces. When it is desired to edulcorate with intensive sweet¬ eners a powders mixture, it is also possible, or rather sometimes preferred, to directly prepare said mixture in loco, by adding to the mixer, during the stage a) , the single components of the mixture, indi¬ vidually one after another. During or at the end of the stage a) , the preparation to be edulcorated can be or not be pre-heated, depend¬ ing on the requirement. During the stage b) , said mixing is carried out under stirring, by opportunely adjusting the same, as it is known by the skilled in the art, depending on the type of the preparation to be processed. For example, in case of a powders mixture, said pas¬ sage is carried out so as to ensure a homogeneous mix¬ ing of the same. Moreover, the air flow circulating in the chamber helps to bring the preparation to be edulcorated to the desired temperature for the following steps. The air temperature is preferably adjusted between room temperature and about 70°C. When possible, the temperature is kept at higher val¬ ues than those at room temperature, preferably between about 300C and about 55°C. In the stage c) , the sweetening solution is sprayed on the preparation to be edulcorated, after a proper at- omization. The micro-drops produced by the atomizer have an aver¬ age size equal or lower than 20 μ, preferably lower than 10 μ, more preferably between 1 and 5 μ, still more preferably lower than 1 μ. - Furthermore, the atomizer can impart to the micro- drops of the sweetening solution a wide variety of morphologies; the choice occurs depending on the type of the preparation to be edulcorated and the desired covering and/or penetration degree. When it is desired, or requested by the nature of the preparation to be edulcorated, it is also possible to change the execution order of the operations of the aforesaid stage b) and stage _c) , respectively. For example, in case of a granules or small pieces preparation, it could be preferred, or more advanta¬ geous, to carry out the operation of the aforesaid stage b) after the spraying with the atomized solution of the edulcorating mixture (stage c) ) . Likewise, the operations of the aforesaid stage b) and stage c) could equally be carried out at the same time. In the stage d) , the atomized drops of the sweetening solution not only homogeneously mix themselves with the preparation to be edulcorated, by superficially bonding themselves to the same, but mostly they are able to enter within the particles of the powder or granules of the same. In this way, a very homogeneous and a long-stable mi- cro-presweetening is obtained. In fact, the undesired demixing of the powders no longer occurs. Furthermore, the micro-penetration of the sweetener/s within the particles of the preparation to be edulco¬ rated imparts, in particular, to the end product the feature of make appear in their whole naturalness the aromatic roots typical of the product itself. In order that the desired, homogeneous and stable mi- cro-presweetening is carried out, in addition to a high concentration of salts in the sweetening solu¬ tion, it is required that the drops are as small as possible and with a low transit rate in the hot cham¬ ber, so that the solvent evaporation and the conse¬ quent precipitation of the salts upon and inside the product can gradually occur, by ensuring the desired homogeneous distribution. In one of its preferred applications, the micro- presweetening process, MPD, of the present invention allows to obtain sweetened powder mixtures in an inti¬ mate and homogeneous way. In another preferred application, the micro-pre- sweetening process, MPD, of the present invention also allows to presweeten, not only superficially, non- powdered solid products, such as, for example, roasted granulated coffee, leaves tea, milled medicinal herbs, infusion or decoction products, to be or not to be packaged in filtering bags. In this case, the followed procedure is substantially the same for the powdered preparations. It is possible to use the same micro-presweetener apparatus above- described, by adapting the working parameters to the type of product to be sweetened. Also in this case, the atomized micro-drops of the solution of the inten¬ sive sweetener/s bond themselves in a particularly strong manner, giving rise to a very stable, pre- sweetened product. In particular, the above micro-presweetening process, MPD, allows to carry out in a large scale, among other things, 'the following technological advantages: - transfer the synergy of the intensive sweeteners in solid state products (powders, flours, granules, solid parts) ; - presweeten powdered semi-manufactured products with intensive sweeteners, providing no caloric supply; - avoid demixing phenomena with the elapsing of the time; - mask undesired tastes, back-tastes and flavors; - exalt natural flavors and fragrances typical of the preparation to be edulcorated; - reduce the use dosages of the sweeteners. With the micro-presweetening process, MPD, it is pos¬ sible to carry out a wide range of pre-sweetened, sugar-free products and/or preparations (therefore with an insignificant caloric supply, i.e. with 0.00 Kcal from additional sugars) . As it is already been shown, said products can have different ways of use, from the typically food field to that of food additives and/or complements or for sports use, up to the more actually pharmaceutical one. By way of absolutely not limiting example, for the ar¬ tisan skilled in the art it is shown, hereinafter, a short list of food products or intermediates for use in a food field, micro-presweetened by means of the process of the present invention. Ground coffee in .different fineness degrees. Wafer-packed ground coffee. Roasted granulated coffee. Powdered cocoa with different contents of fat matter.' Preparations for home-made desserts (puddings, creams, mousse, etc. ) . Preparations for confectionery (puddings, creams, mousse, etc.); the ingredients of these preparations are normally powdered, such as for example: starches, dextrins, powdered milk, powdered egg and so on. Preparations for ice-cream shop, ice-cream bases in different aromatizations. Preparations of soluble, freeze-dried, dehydrated, dried medicinal herb mixtures. Leaves tea, grounded, in tea bags. Soluble roasted barley. Of course, as it is apparent from the previous non limiting list, through the micro-presweetening method of the present invention, a great number of other em¬ bodiments is possible and within the reach of those skilled in the art. For the purpose of making the innovative aspect of the present invention more evident, the following micro- presweetening examples, which is carried out about very large consumer products, are hereinafter re¬ ported: Example 1 Micro-presweetening of powdered coffee. A coffee powder, grounded to the desired granulometry for the intended use of the product (for example, grounded for the moka machine or the bar espresso ma¬ chine, or the Neapolitan coffee-pot) is placed in the micro-presweetening apparatus above-described and is atomized according to the process of the invention, at a higher temperature than the room temperature, but in such a way not to alter the aromatic components of the coffee, with a liquid sweetening mixture including an aqueous solution of the three intensive sweeteners; cyclamate, sodium saccharinated, acesulfame potassium, in a 1:1:1 weight ratio. The quantity of the employed sweetening solution is 19 g per 1000 g of coffee powder. The dry residue of the employed edulcorating mixture is 17% of the sweetening solution, corresponding to 3.23 g of dry residue of edulcorating mixture per 1000 g of coffee powder. The end product, pre-sweetened coffee powder, only keeps a trace of the original bitter taste, and in turn develops in a remarkable way the typical flavor and fragrance of the used coffee mixture. Other preparations have been carried out by changing the type of coffee mixture and varying the quantities of the sweetening solution above-described. The pre- ferred quantity of edulcorating mixture has proved to be the one varying between 2 and 6 g of dry residue of sweetening mixture per 1000 g of coffee powder. Example 2 Micro-presweetening of powdered cocoa. A bitter cocoa powder for confectionery has been pre- sweetened under the same conditions of Example 1, by maintaining the air flow at a temperature of about 40- 500C. The preferred quantity of edulcorating mixture has proved to be the one ranging between 3 and 8 g of dry residue of edulcorating mixture per 1000 g of cocoa powder. Example 3 Micro-presweetening of granulated coffee. A mixture of just roasted granulated coffee is loaded, still hot, in the micro-presweetening apparatus and atomized, under stirring and under a hot air flow, at about the same temperature of the coffee beans, with the atomized sweetening solution of the two preceding examples. The hot coffee bean helps the solvent evaporation and facilitates the stable and homogeneous micro-absor¬ ption of the edulcorated mixture upon and inside the bean itself. The pre-edulcorated, granulated end product shows an interesting applicative potential, especially in the sector of automatic drink distributors for offices and public places . With this new micro-presweetened product, it is in fact possible to provide the customers with a die¬ tetic, just grounded, already sweetened coffee, as a possible alternative to the sucrose-sweetened coffee and also as an alternative to the unsweetened coffee, to be sweetened, in case, each time by the consumer through addition of dietetic sweetening. In this way, customers with health (diabetes) or diet problems, are no more obliged to always take the pocket distributor of intensive sweetener and further they also solve the problem of the dosage of the same.