Co-crystallized sweeteners
AssigneeFirmenich SA
InventorsChristopher M. GREGSON, Matthew P. SILLICK, Jérôme BARRA, Angela DI PIETRO
Life of this patent
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Abstract
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.
Claims16
A process for preparing a sugar co-crystallized with a Compound I which comprises:
- mixing sugar with water with agitation to form a mixture;
- heating the mixture;
- seeding the mixture with a premix comprised of sugar and Compound I wherein Compound I has the structure:
- or a salt thereof;
- removing the mixture from the heat;
- allowing the mixture to cool with vigorous agitation to form agglomerates;
- and
- optionally, sieve screening the resulting agglomerates to control the granulometry,
A method of sweetening a product by including therein a sugar co-crystallized composition comprising sugar and Compound I wherein Compound I has the structure:
- or a salt thereof in an amount effective to sweeten said beverage.
(canceled)
Further provide herein is a composition comprising a mixture of sugar and from about 0.5% to about 50%, of the total weight of the mixture, Compound I having the structure:
- wherein the mixture has been formulated so that the time that 50% of Compound I in the mixture dissolves in water is faster than the time Compound I, provided in the same amount in a simple mixture of Compound I and sugar, dissolves in water.
Dependencies are inferred from the claim text.