초록 ▼

The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved mater

The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants, starches or proteins. The blending is effected at an elevated temperature, the temperature being 140° to 200° F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as 0.5% aspartame.

대표청구항 ▼

1. A method for producing a stable, freeflowing agglomerate of aspartame and a food acid comprising the steps of: (a) blending at least about 0.5% by weight aspartame and at least 30% by weight of a food acid selected from the group consisting of anhydrous citric acid, malic acid and combinations

1. A method for producing a stable, freeflowing agglomerate of aspartame and a food acid comprising the steps of: (a) blending at least about 0.5% by weight aspartame and at least 30% by weight of a food acid selected from the group consisting of anhydrous citric acid, malic acid and combinations thereof, said blend being free of ingredients which melt at or below 200° F. and said blend having an available moisture content of below 8% by weight; (b) applying heat to the blend to raise the blend temperature to between 140° and 200° F. and maintaining the blend temperature within said range for a period of time effective to agglomerate the blend without the addition of added moisture; and (c) cooling the agglomerated blend. 2. The method of claim 1 wherein the blend is continuously agitated during heating step (b). 3. The method of claim 2 wherein the agglomerated blend is agitated during the cooling step (c). 4. The method of claim 3 wherein flow agent, is added to the agglomerated blend before the blend is cooled. 5. The method of claim 4 wherein the flow agent is magnesium oxide or tricalcium phosphate. 6. The method of claim 1 wherein the blend constitutes a beverage mix and contains at least 3% aspartame, a flavor agent and a color agent. 7. The method of claim 1 wherein the blend is heated to between 140° and 185° F. 8. The method of claim 1 wherein the blend is heated to between 140° and 165° F. 9. The method of claim 1 wherein the available moisture content of the blend is below 6% by weight. 10. The method of claim 1 wherein the available moisture content of the blend is below 3% by weight. 11. The method of claim 1 wherein the blend of step (a) contains at least 50% by weight of the food acid. 12. The method of claim 11 wherein the blend contains at least 3% by weight aspartame.