The invention relates to new sweetening compositions with instantaneous solublity enhanced by neohesperidin dihydrochalcone and at least other high-intensity sweetener as well as their process for preparation, their use as sweetening agents and the products containing them. As high-intensity sweetening agents within the scope of the present invention there can be mentioned saccharin, cyclamate, acesulphame and their acceptable salts for use in human beings and animals. The new compositions can be used for sweetening any type of foods, beverages, pharmaceutical, veterinary and cosmetic preparations, and feedstuffs. The solubility and solubilization rate of the new compositions provided by the present invention are significantly higher than those of neohesperidin dihydrochalcone by itself to such extent that they can be classified as instantaneous solubility compositions.

Neohesperidin dihydrochalcone is a high-intensity sweetener and flavour modulator that can be prepared from certain flavonoids found in citrus fruits (Bär A. et al. Lebensmittel Wissenchaft und Technologie (1990) 23, 371-376; Horowitz R.M. and Gentili B. In: Alternative Sweeteners (1991), 2nd Edition, Nabors L.O. and Gelardi R.C. (Eds.), pp. 97-116, Marcel Dekker Inc., N.Y.). The preparation of neohesperidin dihydrochalcone has been disclosed in several patents, US 3087821, US 3375242, JP 48/57960, GB 1443310, JP 50/149635, JP 50/154261 and ES 545276.

The use of neohesperidin dihydrochalcone as a sweetener in foods has been described in US Patent No. 4087588 and by Montijano H. and Borrego, F. In: LFRA Ingredients Handbook (Sweeteners), 1996, Dalzell J. (Eds.), Leatherhead Food Research Association, pp. 181-200.

At present, it is a current practice to use sweetening combinations in order to improve the sweetness profile and decrease the perception of bitter flavour or other undesirable phenomena. These sweetening combinations can be usually prepared by simple admixture of individual ingredients. The main disadvantage of the so-produced sweetening combinations is a possible disaggregation of their individual ingredients. Synergism is also a usual property of binary sweetening combinations. Thus, neohesperidin dihydrochalcone has been reported to show important synergic effects in combination with saccharin (US Patent No. 3653923) and sucralose (EP 507598), as well as with other high-intensity sweeteners, sugars, and polyols (Schiffman S.S. et al. Brain Research Bulletin (1995) 38, pp.105-220).

The use of neohesperidin dihydrochalcone at low concentrations as a flavour modifier has been described in EP 500977 and US Patent No. 5300309. In addition, WO Patent 96/17527 relates to combinations of neohesperidin dihydrochalcone with (a) maltol, (b) ethyl maltol and (c) maltol and ethyl maltol to modify the flavour of neohesperidin dihydrochalcone.

One of the essential requirements to be taken into account for the choice of a high-intensity sweetener is that its solubility in water is elevated at ambient temperature. The solubility of neohesperidin dihydrochalcone is low, 0.4-0.5 g/L, and its solubilization rate is also low (Montijano H. and Borrego, F. In: LFRA Ingredients Handbook (Sweeteners), 1996, Dalzell J. (Eds.), Leatherhead Food Research Association, pp. 181-200. This low solubility and solubilization rate of neohesperidin dihydrochalcone limit their use, since they hinder certain processes for preparing products sweetened with neohesperidin dihydrochalcone and make it impossible to prepare syrups and concentrates with such a sweetener. To this purpose, monobasic salts of neohesperidin dihydrochalcone with higher solubility than the starting dihydrochalcone have been described (US Patents Nos. 3984394 and 4031260). However, these salts exhibit an elevated degree of instability, even in solid form, due to their strongly alkaline nature, which make the applicability of these salts be very restrictive.

US Patent No. 4254155 and US Patent No. 4304794 disclose soluble combinations of neohesperidin dihydrochalcone with polyhydroxylated compounds such as glycerol, sugars, arabic gum, carrageenan, carboxylmethylcellulose, pectin, etc., with sensory properties that are also optimized with respect to the starting compound. The main disadvantage of these combinations is that they contain substances whose function is alien to the process itself for sweetening such products as foods, feedstuffs, pharmaceutical and veterinary preparations.

Consequently, available improved combinations of neohesperidin dihydrochalcone enhancing its solubility in water at ambient temperature are necessary.

The applicants have surprisingly found out that certain combinations of neohesperidin dihydrochalcone with other high-intensity sweeteners can be prepared in such a way that the solubility properties of neohesperidin dihydrochalcone in the end product are significantly improved with respect to the pure product.

Thus, the present invention relates to new sweetening compositions with neohesperidin dihydrochalcone and at least other high-intensity sweetener. The invention also relates to a process for preparing such compositions and their use to sweeten products in which high-intensity sweeteners are currently used. The main characteristic of these new compositions is that their solubility and dissolution rate in water at ambient temperature are remarkably higher than those of neohesperidin dihydrochalcone by itself, which enables these compositions to be classified as instantaneous solubility compositions. In addition, these compositions, in comparison to other previously described compositions, have the advantage that they can be made with high-intensity sweeteners and can be prepared by simple and widely used methods.

In agreement with the present invention, the low solubility and solubilization rate of neohesperidin dihydrochalcone in water can be substantially compensated by the use of the compositions of the present invention. In this way, the solubility of neohesperidin dihydrochalcone in water can increase until about 165 times depending on the specific combination. This facilitates its handling in industrial processes.

The present invention also relates to a process for preparing such sweetening compositions by means of the dissolution of neohesperidin dihydrochalcone (a) in a concentrated aqueous solution of other high-intensity sweetener (b), and subsequent codrying of the combination, in order to form an homogenous powder which is more soluble in water than the individual ingredients.

The high-intensity sweetener can contain in a non-limiting manner, for example, saccharin, acesulphame and their acceptable salts for the consumption of human beings and animals. The terms saccharin and cyclamate used in this invention are specifically referred to saccharin and cyclamate either in acid form or in form of their ammonium salts, alkali metal salts such as the sodium or potassium salt, or alkaline earth metal salts such as the calcium or magnesium salts. As for the acesulphame. its potassium salt is preferred.

This method of preparation can be modified by using other suitable solvents, such as, for example, alcohols, and even by keeping ingredient (a) of the composition in suspension in a solution of (a). Likewise, the liquid medium, in which ingredients (a) and (b) are dissolved can be used directly, for example, in a process leading to a close association of the ingredients, such as the spray-drying process. An expert in the art can easily determine what conditions a spray-drying process can be carried out on.

Ingredients (a) and (b) of the sweetening composition of this invention can be combined at any weight ratio. However, the preferred weight ratio of neohesperidin dihydrochalcone sweetening agent to other high-intensity sweetener is in the range of 1:999 to 1:4.6 , most preferably between 1:99 and 1:7. In addition, the present invention provides a method for use of the preparation produced according to the process herein disclosed.

The applicants have found out that the solubility and solubilization rate of neohesperidin dihydrochalcone in such sweetening compositions increase to a great extent. The solubility of neohesperidin dihydrochalcone is therefore higher than that expected from its intrinsic solubility or from its preparations obtained by a simple admixture of its ingredients. This effect is surprising and specific, which is not observed in associations produced by the method disclosed for other sweeteners.

The sweetening compositions prepared in accordance with the process disclosed in the present invention have the additional advantage, as compared with admixtures of the individual ingredients, that they are not disaggregated into their ingredients.

The sweetening compositions provided by the present invention can be used for sweetening a wide variety of products. Thus, they can be used for sweetening any product in which high-intensity sweeteners are currently used or for producing table sweeteners. Examples of such products are solid and liquid foods and beverages such as milk products (yoghurt, batters, cream custards), coffee, tea, cocoa, instant drinks, fizzy drinks, fruit juices, fruit juice drinks, alcoholic drinks (aperitifs, bitters, liqueurs), baked goods (biscuits, cakes), confectioneries (sweets, jellies, chocolates), chewing gums and the like. Examples of other products which can be sweetened using the present compositions are those for animal feeding (fodder and the like), pharmaceutical and veterinary preparations and cosmetic preparations (oral hygiene agents and the like).

The sweetening compositions provided by this invention can be used to sweeten products per se , for example, by admixture with the product to be sweetened in a wide variety of physical forms such as powders, tablets, coated-tablets, granules, etc., and in combination with carriers (starch, dextrines and other modified starchs, sorbitol, xylitol, maltitol, glucose, fructose, citric acid, sodium chloride, calcium phosphate, etc.) and adjuvants (bicarbonates, carbohydrates, etc.) or other non-toxic substances compatible with the product to be sweetened.

The present invention is illustrated by the following examples.

EXAMPLE 1: Composition of neohesperidin dihydrochalcone: potassium acesulphame (7:93)

93 g of potassium acesulphame were dissolved in 107 ml of water under gentle stirring and heating (50°C). Once a limpid solution was obtained, 7 g of neohesperidin dihydrochalcone were added and stirred until complete dissolution, and then the water was removed in vacuo. A whitish solid was obtained corresponding to the composition neohesperidin dihydrochalcone:potassium acesulphame (7:93) with a solubility in water at room temperature over 140 g /l (equivalent solubility of neohesperidin dihydrochalcone was higher than 10 g/l).

EXAMPLE 2: Composition of neohesperidin dihydrochalcone: sodium cyclamate (10:90)

In a 1-litre flat-bottomed round flask 20 g of neohesperidin dihydrochalcone were weighed and brought to volume with 400 g of methanol under stirring until complete dissolution. 180 g of anhydrous sodium cyclamate were added and stirred for 30 minutes. The sodium cyclamate remained in suspension in the methanol solution of neohesperidin dihydrochalcone. The solvent was evaporated at 40-45°C. The solid obtained corresponds to the composition of neohesperidin dihydrochalcone:sodium cyclamate (10:90) with a solubility in water at room temperature up to 200 g/l, which is indicative of an equivalent solubility of neohesperidin dihydrochalcone equivalent up to 20 g/l.

EXAMPLE 3: Composition of neohesperidin dihydrochalcone: sodium saccharin (12:88)

88 g of sodium saccharin were weighed and dissolved in 150 g of water under stirring at room temperature. Then, 12 g of neohesperidin dihydrochalcone were added and stirred until complete dissolution. Once the solvent was removed in vacuo, a whitish powder was obtained corresponding to the composition neohesperidin dihydrochalcone:sodium saccharin (12:88) with a solubility in water at room temperature over 500g/l (equivalent solublity of neohesperidin dihydrochalcone was higher than 10 g/l).

EXAMPLE 4: Composition of neohesperidin dihydrochalcone: sodium cyclamate:sodium saccharin (3:79:18)

131.7 g of anhydrous sodium cyclamate and 30 g of sodium saccharin were dissolved in 338.3 ml of water under gentle stirring and heating (50°C). Once a limpid solution was obtained, 5 g of neohesperidin dihydrochalcone were added and stirred until complete dissolution, and then the water was removed in vacuo. A whitish solid was obtained corresponding to the composition neohesperidin dihydrochalcone:sodium cyclamate:sodium saccharin (3:79:18) with a solubility in water at room temperature over 430 g /l, from which the equivalent solublity of neohesperidin dihydrochalcone was increased 13 times.