Drying of neotame with co-agents

• US 20020081361A1
• Filed: 07/16/2001
• Published: 06/27/2002
• Est. Priority Date: 07/18/2000
• Status: Abandoned Application

• Current Assignee: Nutrasweet Company (NutraSweet Property Holdings, Inc.)
• Original Assignee: Nutrasweet Company (NutraSweet Property Holdings, Inc.)
• Inventors: Walters, Gale C., Towb, Allan, Dron, Aditi
• Application Number:
  US09/906,482
• Publication Number:
  US 20020081361A1
• Time in Patent Office: Days
• US Class Current: 426/548
• CPC Class Codes: A23G 9/34 characterised by carbohydrates used, e.g. polysaccharides characterised by the dairy products used A23G9/40
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 27/32 containing dipeptides or derivatives
• CPC Class Codes: A23L 27/40 Table salts; Dietetic salt substitutes
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/16 Taste affecting agent
• CPC Class Codes: A23V 2250/0642 Serine
• CPC Class Codes: A23V 2250/2484 Neotame
• CPC Class Codes: A23V 2250/51082 Carboxymethyl cellulose
• CPC Class Codes: A23V 2250/5114 Dextrins, maltodextrins

Abstract

A novel product and process for producing neotame with co-agents is disclosed. Neotame is dried with agents such as maltodextrin to produce a product having desirable physical properties for products such as tabletop sweeteners and powdered soft drinks. By varying process conditions or ingredients, properties such as bulk density can be adjusted so that neotame can be delivered for such products. The resulting neotame products have surprising functionality in a variety of food, beverage, and other systems.

Claims

1. A process for producing a product comprising neotame, comprising the step of drying neotame in the presence of a co-agent.

2. The process of claim 1 wherein said step of drying is selected from the group of drying methods comprising spray drying, vacuum drum drying, pan drying, and high speed paddle drying.

3. The process of claim 1 wherein said neotame is solubilized before, after or concurrent with the addition of said co-agent.

4. The process of claim 3 wherein said neotame is solubilized in water.

5. The process of claim 1 wherein said co-agent is selected from the group comprising bulking agents, encapsulating agents, and taste modification agents.

6. The process of claim 5 wherein said co-agent is selected from the group comprising hydrolyzed starch materials selected from the group of starch materials comprising dextrins and sugars, starches, lactose, dextrose, maltodextrin, dextrose with maltodextrin, edible organic acids, and gum arabic.

7. The process of claim 1 wherein a suspension of neotame and said co-agent is formed prior to said drying step.

22. A tabletop sweetener product comprising the neotame product produced by claim 1, said tabletop sweetener product comprising neotame in an amount of between about 0.01 and about 50% by weight.

23. The tabletop sweetener product of claim 22 wherein said neotame product comprises a co-agent selected from the group consisting of hydrolyzed starch materials such as dextrins and sugars, starches, lactose, dextrose, maltodextrins, dextrose with maltodextrin, hydroxypropylmethylcellulose, edible organic acids, gum arabic, and other bulking agents.

24. The tabletop sweetener product of claim 22 wherein said neotame product further comprises one or more additional high intensity or sugar-based sweeteners, flavoring agents, or flavor modifiers.

25. The tabletop sweetener product of claim 22 wherein said tabletop sweetener has the appearance and spoon-for-spoon equivalence of sucrose.

26. A powdered soft drink product comprising the neotame product produced by claim 1, said powdered soft drink product comprising neotame in an amount of between about 0.04 and about 5.0% by weight.

27. The powdered soft drink product of claim 26 wherein said neotame product comprises a co-agent selected from the group consisting of hydrolyzed starch materials such as dextrins and sugars, starches, lactose, dextrose, maltodextrins, dextrose with maltodextrin, hydroxypropylmethylcellulose, edible organic acids, gum arabic, and other bulking agents.

28. The powdered soft drink product of claim 26 wherein said neotame product further comprises one or more additional high intensity or sugar-based sweeteners, flavoring agents, or flavor modifiers.

30. The salt product of claim 29 wherein said co-agent is maltodextrin.

8. A process for producing a product comprising neotame, comprising the step of spray drying neotame in the presence of a co-agent.

9. The process of claim 8 wherein said neotame is solubilized before, after or concurrent with the addition of said co-agent.

10. The process of claim 8 wherein said neotame is present in an amount of from about 0.01% to about 5% by weight based on the weight of said product.

11. The process of claim 8 further comprising the step of adding carbon dioxide to said solubilized neotame.

12. The process of claim 8 wherein said spray drying is conducted at an air inlet temperature of between about 150°

C. and about 350°

C.

13. The process of claim 8 wherein said spray drying is conducted at an air outlet temperature of between about 70°

C. and about 140°

C.

14. The process of claim 8 wherein said neotame is suspended with one or more flow agents selected from the group consisting of food grade polymers, hydrocolloids, and gums prior to said spray drying step.

15. The process of claim 14 wherein said flow agents are selected from the group consisting of sodium carboxymethyl cellulose, algins including sodium alginate, calcium alginate, and propylene glycol alginate, gum arabic, xanthan gum, carrageenan, guar gum, hydroxypropyl methyl cellulose, gellan gum, methylcellulose, pectin, locust bean gum, caramel and mixtures thereof.

16. The process of claim 14 further comprising the step of adding an encapsulating agent to said neotame suspended with said flow agent, wherein said encapsulating agent is selected from the group comprising maltodextrins, hydrolyzed corn starch, modified corn starch, hydrolyzed potato starch, modified potato starch, gum arabic and mixtures thereof.

17. The process of claim 14 wherein said neotame is present in an amount of from about 0.01% to about 5.0% by weight based on the weight of said product.

18. The process of claim 14 further comprising an emulsifier.

20. The co-dried product of claim 19 wherein said product further comprises products selected from the group consisting of sweeteners and flavoring agents.

21. The co-dried product of claim 19 wherein said product has a bulk density in the range of from about 0.08 to about 1.5.

19. A co-dried product comprising neotame and one or more co-agents wherein said co-agent is selected from the group comprising hydrolyzed starch materials, starches, lactose, dextrose, maltodextrins, dextrose with maltodextrin, hydroxypropylmethylcellulose, edible organic acids, and gum arabic and other gums capable of solubilizing neotame.

29. A salt product comprising:

between about 10 and about 90% sodium chloride by weight; and

a product comprising between about 0.01% and about 0.1% neotame and between about 10% and about 90% co-agent selected from the group consisting of hydrolyzed starch materials such as dextrins and sugars, starches, lactose, dextrose, maltodextrins, dextrose with maltodextrin, hydroxypropylmethylcellulose, edible organic acids, gum arabic, and other bulking agents, wherein said neotame and said co-agent are co-dried before being added to said sodium chloride.

31. A process for enhancing the flavor profile of sweetened foods by sweetening such foods with neotame co-dried with a co-agent selected from the group comprising hydrolyzed starch materials such as dextrins and sugars, starches, lactose, dextroses, maltodextrins, dextrose with maltodextrin, hydroxypropylmethylcellulose, edible organic acids, gum arabic, and other bulking agents.

32. The process of claim 31 wherein said sweetened foods are selected from the group consisting of powdered soft drinks, tabletop sweeteners, chewing gum, baked goods, ice cream, yogurt, dry dessert mixes including but not limited to gelatins and puddings, powdered soft drinks, teas and coffees, and cake mixes.