Isomaltulose-containing instant beverage powder comprising urea

The present invention relates to instant drink powders, in particular aromatized or non-aromatized instant black tea, instant green tea or instant oolong tea powders, flavored or non-flavored instant herbal tea powders and instant fruit teas.

Granulated beverages, for example granulated ready-made teas, often contain sucrose as the carrier. However, it has been found that these products have great disadvantages. Many studies have shown that the consumption of sucrose-containing instant teas can lead to considerable tooth damage. For example, the syndrome of Nursing Bottle Syndrome (NBS) caused by carcinoid and periodontal damage to the oral cavity, pathological changes in the oral cavity, and chronic inflammatory states of the oral mucosa and alveolar jawbone is mainly due to the fact that the disease affects babies and infants From the vacuum bottles with saccharose-containing instant teas (cf.<nplcit id="ncit0001" npl-type="s"><text>Behrendt et al., Monatsschrr. Children's Health, 136 (1998), 30-33</text></nplcit>). The sucrose-free instant teas with carbohydrates, such as glucose or maltodextrins, have been developed as carriers, in particular due to the proven tooth and dentition damage caused by sucrose-containing drinks. However, consumption of maltodextrin-containing instant tea products also leads to uncontrolled intake of cariogenic sugars (<nplcit id="ncit0002" npl-type="s"><text>Koch and Wetzel, Switzerland. Monthly Zahnmed., 105 (1995), 907-912</text></nplcit>).

Also, instant teas were developed on a protein basis. These instant teas are sugar-free, but also have a number of disadvantages. Thus, for example, it is not clear whether a steady supply of isolated proteins, especially between meals, can be regarded as desirable in terms of health. Likewise, it is not ensured whether an allergy risk for babies arises as a result of the supply of foreign proteins.

The instant teas known in the state of the art, in particular on the basis of maltodextrins and proteins, are therefore still capable of improvement with respect to their health and acariability.

The naturally occurring reducing disaccharide ketose isomaltulose (6-O-α-D-glucopyranosyl-fructose, palatinose) has advantageous acariogenic properties since isomaltulose is hardly degraded by human oral flora. Isomaltulose is cleaved only by the glucosidases of the human small intestinal wall, the resulting degradation products glucose and fructose being resorbed. This results in a slow increase in blood glucose compared to fast digestible carbohydrates. In contrast to fast digestible, highly glycemic foods, isomaltulose does not require insulin for metabolism. Despite the favorable akariogenic properties, isomaltulose, in contrast to other sugar substitutes such as mannitol, sorbitol and isomalt, Or sweeteners such as cyclamate are hardly used as the sole sweetener in foods or beverages. This is due in particular to the taste of isomaltulose, in particular due to the considerably lower sweetness compared to sucrose. The sweetening power of 10% aqueous isomaltulose solutions is only about 0.4 of the sweetening power of sugar. In addition, isomaltulose can form reversion and Maillard products.

Thus, isomaltulose (palatinose) is mainly used as a starting material for the preparation of isomalt, a nearly equimolar mixture of the diastereomers 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosyl D-mannitol (1,1-GPM). As a sweetener, isomaltulose is used mainly in combination with other sugar substitutes and / or sweeteners in foods and / or beverages due to its low sweetening power and the resulting flavor. Partially, isomaltulose is also used to cover the unpleasant taste of other foods. Due to the delayed isomaltulose degradation occurring only in the small intestinal region, isomaltulose is also used in special foods or drinks for athletes in order to maintain oxidative metabolism.

The use of isomaltulose as a sweetener in combination with other sugar substitutes or sweeteners is described, for example, in the <patcit id="pcit0001" dnum="WO9302566A"><text>WO 93/02566</text></patcit> Described. The<patcit id="pcit0002" dnum="WO9302566A"><text>WO 93/02566</text></patcit> Describes chocolate products in which sugars are completely or partially replaced by products such as inulin and fructooligosaccharides. The chocolate composition may also contain sugar substitutes such as xylitol, isomalt and / or isomaltulose.

The <patcit id="pcit0003" dnum="DE19943491A1"><text>DE 199 43 491 A1</text></patcit> Describes the use of isomaltulose, isomalt or isomalt variants for the preparation of a compressed product, wherein an agglomeration of the components involved is induced.

The <patcit id="pcit0004" dnum="JP1174093A"><text>JP 1989-174093</text></patcit> Describes a sweetener mixture which is used for the production of foodstuffs and pastry products and which contains, for example, isomaltulose or reduced isomaltulose in combination with fructose. The sweetener mixture can, for example, be used for the production of milk products, chocolate, chewing gum, etc.

The <patcit id="pcit0005" dnum="JP02234651A"><text>JP 02234651 A2</text></patcit> Describes the preparation of anticariogenic foods and beverages, using as a sweetener a mixture of palatinose and palatinose honey, a by-product resulting from the production of palatinose.

The <patcit id="pcit0006" dnum="EP390438B1"><text>EP 390 438 B1</text></patcit> Describes a sweetener mixture comprising sucralose and isomaltulose, with sucralose and isomaltulose exhibiting synergistic effects. The sweetener mixture can, for example, be used for the production of beverages and confectionery.

In the <patcit id="pcit0007" dnum="JP58031961B"><text>JP 58031961</text></patcit> A sweetener composition consisting of isomaltulose and a sweetener extract of stevia is described. The intensity, the aftertaste and the strength of the sweetness are described as being comparable to that of sucrose. The<patcit id="pcit0008" dnum="JP01196258A"><text>JP 01196258 A2</text></patcit> Describes beverages comprising caffeine-free tea / coffee, tryptophan and / or valerian and starch hydrolyzate-containing milk powders. As an example, a coffeine-free instant coffee containing tryptophan, aspartame and palatinose is described.

The <patcit id="pcit0009" dnum="JP1060360A"><text>JP 1060360 A</text></patcit> Describes a sports drink containing isomaltulose. As a particular advantage of this beverage, it is described that, when consumed before a sporting operation, the blood glucose concentration can be maintained at a constant value and the insulin concentration is not influenced thereby.

The <patcit id="pcit0010" dnum="JP62091162A"><text>JP 62091162 A</text></patcit> Describes aspartame-containing foods and beverages that may contain palatinose.

The <patcit id="pcit0011" dnum="JP58138355B"><text>JP 58138355</text></patcit> Describes a table sugar containing isomaltulose as well as aspartame. This sugar is distinguished by the fact that the unpleasant metallic bitter taste of the aspartame is prevented by the use of isomaltulose. This table sugar can be used in drinks such as coffee or tea.

The use of isomaltulose in foods and beverages for covering the unpleasant taste of certain food ingredients is, for example, in the <patcit id="pcit0012" dnum="EP0809939A1"><text>EP 0 809 939 A1</text></patcit> Described. The<patcit id="pcit0013" dnum="EP0809939A1"><text>EP 0 809 939 A1</text></patcit> Describes a yoghurt containing lactic acid bacteria and bifidobacteria, which contains refined fish oil with a high proportion of unsaturated fatty acids as well as a sweetener, for example palatinose. The addition of palatinose is intended to prevent the development of the typical fish taste and fish odor.

The <patcit id="pcit0014" dnum="JP63152950A"><text>JP 63152950 A2</text></patcit> Describes the preparation of vegetable jelly products using vegetables and a gelling agent using palatinose and other additives such as cinnamon to cover the unpleasant odor of vegetable ingredients.

The use of isomaltulose for maintaining oxidative metabolism is, for example, disclosed in Japanese Unexamined Patent Application <patcit id="pcit0015" dnum="JPHEI112000116754B"><text>Hei 11 (2000) -116754</text></patcit> Which relates to foods and beverages for athletes containing palatinose as a saccharide. Palatinose is used especially in athletic foods to maintain the oxidative metabolism.

In summary, there is a technical prejudice against the use of isomaltulose as the sole sweetener in the art, and isomaltulose is therefore used in combination with intense sweeteners or other sugar substitutes when used as a sweetener but not as a sole sweetener.

The technical problem on which the present invention is based is thus to provide instant teas which overcome the disadvantages of the instant teas known in the art, ie which are harmless to health and, in particular, contain no carbohydrates fermentable from the mouthflora but which, Nevertheless have a pleasant sweet taste and which, when processed into instant beverages, yield granulizable or pulverizable products which are readily soluble in water and dissolve without residue even at colder temperatures.

The present invention solves the underlying technical problem by the provision of instant beverage powders containing 90 90% by weight, based on the total amount, of isomaltulose as carrier, 5 5% by weight, based on the total amount, of water and , From 1% by weight to 5% by weight, based on the total amount, of plant and / or plant parts and from 0.1% by weight to 5% by weight, based on the total amount, of urea or a derivative thereof As a buffering addition.

Surprisingly, it has been found according to the invention that instant teas containing isomaltulose as the sole sweetener and as the sole carrier surprisingly have an extremely pleasant sweet taste after dissolution in water without the addition of a further sweetener or sugar substitute. The ready-to-drink teas or tea-like products produced using the instant beverage powders according to the invention advantageously do not lead to the known damage to the teeth and the dentition since they contain no carbohydrates in contrast to the instant tea drinks known in the art , Which can be fermented by the mouthflora. In addition, the buffering additives added according to the invention, namely urea or a derivative thereof, Surprisingly to an enhancement of the sweet isomaltulose taste. At the same time, they contribute to a considerable extent to the advantageous tooth-protecting properties of the instant beverages according to the invention, since they can prevent a lowering of the pH value below the critical value of 5.7 in the oral cavity. The use of isomaltulose as a carrier also has technological advantages, in particular in the production of the instant beverage powders according to the invention. Since isomaltulose is not hygroscopic, non-agglomerating free-flowing instant beverage powders in powder or granulate form can be produced without difficulty. Because of the good solubility of isomaltulose in water, the instant beverage powders according to the invention can be rapidly and residue-free dissolved in water even at cold temperatures, and thus quickly produce ready-to-drink teas or tea-like beverages. The use of isomaltulose as a carrier is furthermore very cost-effective since isomaltulose can be produced inexpensively from sucrose.

In the context of the present invention, "instant beverageputs" in water are understood to mean rapidly and residue-free products for the food and medicinal products, which are present in particular as powders, but also as granules. The instant beverage powders are prepared, for example, by mixing one or more extracts of plant parts and / or plants with a pulverulent carrier, in particular pulverulent but also granulated free-flowing products being obtained.

According to the invention, therefore, the use of isomaltulose as the carrier of the instant beverage powders according to the invention is provided. In the context of the present invention, a "carrier" or "carrier" is understood to be a chemical substance which serves as a support and / or framework for the substances which have the typical taste, odor and coloring properties of teas or tea-like Products. The carrier also serves as a sweetener for the instant beverage powders according to the invention. "Isomaltulose" is a dissaccharide ketose, which naturally occurs, for example in honey. Isomaltulose is prepared from pure or sucrose solutions arising during sugar manufacture by transglucosidation of sucrose to isomaltulose using live or dead cells of Protaminobacter rubrum or enzyme extracts obtained therefrom. Isomaltulose crystallizes in the form of a monohydrate. The solubility of isomaltulose in water is 0.49 g of anhydrous isomaltulose per g of water.

An "extract" of plants and / or plant parts is understood to mean a product produced by water removal of an aqueous plant extract. For the production of tea extracts, that is to say extracts from plant parts of the tea plant Camellia sinensis LO Kuntze from the family of tea plants, methods such as ultrafiltration and reverse osmosis are used, followed by spray drying. The freezing concentration customary in coffee extract extraction can not be used for the preparation of tea extracts because of the deposition of polyphenol complexes. Tea extracts or other plant extracts have maximum water contents of 6% and maximum ash contents of 20%.

In a preferred embodiment of the present invention, the instant beverage powder according to the invention is an instant tea powder. According to the invention, an "instant tea powder" is understood as meaning a powder which comprises an extract of plant parts, in particular leaves, leaf buds and delicate stems of the tea shrub Camellia sinensis LO Kuntze from the family of the tea plants (theaceae) obtained according to conventional methods Of a ready-to-drink tea.

In a preferred embodiment of the invention, the instant tea powder according to the invention comprises an extract of black tea. By "black tea" is meant fermented tea, the leaves of which are processed according to the usual procedures for the production of black tea, such as wilting, rolling, fermenting, comminution and drying. The present invention thus provides an instant black tea powder.

In a further preferred embodiment of the invention, the instant tea powder according to the invention comprises an extract of oolong tea. In the context of the present invention, "oolong tea" is understood to be a semi-fermented tea, the leaves of which are fermented by the customary methods, such as wilting and rolling, the fermentation being terminated approximately halfway through the customary period and drying being effected. The present invention thus also provides an instant oolong tea powder.

Another preferred embodiment of the invention relates to an instant tea powder containing an extract of green tea. By "green tea" is meant an unfermented tea whose leaves are blanched, rolled and dried and whose natural leaf dye is therefore largely retained. The present invention thus also provides an instant green tea powder.

According to the invention, also flavored instant tea powders, in particular flavored instant green tea powders, flavored instant black tea powders and flavored instant oolong tea powders are provided.

In a preferred embodiment of the invention, it is provided that the instant tea powders for aromatization contain additional natural or natural-odoriferous and / or flavoring substances. According to the invention, "odoriferous substances or flavorings" are understood to mean aromas, that is to say substances or mixtures of substances which are intended to impart a particular smell or taste to foods or beverages, in particular tea powders. "Natural" flavoring odors and flavorings are substances or mixtures of substances which are obtained from natural sources, for example plants or plant parts, for example fruits or seeds, and are purified if necessary, wherein, if the natural sources are plants or plant parts, These do not come from the tea-plant Camellia sinensis LO Kuntze. The odoriferous and / or flavoring substances used for flavoring can, of course, also have been produced synthetically, ie, synthetically produced natural-odoriferous and / or flavoring substances can also be used for aromatization.

According to the invention, it is thus provided that the instant tea powders according to the invention are additionally treated with flavoring odors and / or flavors. According to the invention, it is, for example, possible to add the flavored natural or natural odoriferous and / or flavoring substances to the instant tea powder produced, ie, the mixture containing the carrier and a tea extract. According to the invention, however, it is also possible to initially add the aromatizing odoriferous and / or flavoring agents to the tea extract and then to use the aromatised tea extract for the production of the aromatized instant tea powders according to the invention.

In a further embodiment of the invention, the instant tea powders according to the invention are aromatized by using a tea extract for the production of the instant tea powder obtained from a tea which is used for flavoring aromatic fruit juices, odoriferous and / or Flavoring plants or plant parts, or aromatising drinking spirits, for example whiskey, arrak or rum.

In a further preferred embodiment of the present invention, the instant beverage powders according to the invention are instant herbal tea powders. In the context of the present invention, an "instant herbal powder" is understood to mean a powder which comprises a extract obtained according to the conventional method from plants which are not representatives of the family the tea plants (theaceae) and / or plant parts thereof, in particular leaves, leaf buds , Stems, flowers, seeds or roots, and which is used for the preparation of a ready-to-drink tea-like beverage.

The instant herbal tea powders preferably contain an extract of aniseed, valerian root, nettle, blackberry leaves, strawberry leaves, fennel, female mantle, goose finger ginger, ginseng, rose hip, blueberry leaves, hibiscus blossoms, raspberry leaves, elderberry, hops, ginger, currant leaves, St. John's wort, chamomile, coriander, Lobster, marigold, lime blossom, lavender, marjoram, lime blossom, lavender, marjoram, mallow, Ysop, cinnamon and / or parts thereof. According to the invention it is provided that the instant herbal tea powder can contain extracts of a single plant species. The instant herbal pasta powders according to the invention can therefore be, for example, instant peppermint powder, instant rose hip powder, instant fennel tea powder, instant St. John's Wort powder or instant chamomile powder, ie, tea powders used for the production of ready-to-drink peppermint tea, ready-to-eat rose hip tea, ready-to-drink fennel tea , Ready-to-drink St. John's Wort tea or ready-to-drink chamomile tea. According to the invention, however, there is also the possibility that the instant herbal tea powder may contain extracts from at least two plant species. Ready-to-drink fennel tea, ready-to-drink St. John's Wort tea or ready-to-drink chamomile tea. According to the invention, however, there is also the possibility that the instant herbal tea powder may contain extracts from at least two plant species. Ready-to-drink fennel tea, ready-to-drink St. John's Wort tea or ready-to-drink chamomile tea. According to the invention, however, there is also the possibility that the instant herbal tea powder may contain extracts from at least two plant species.

A further preferred embodiment of the invention relates to flavored instant herbal tea powders. In a preferred embodiment, the flavored instant herbal tea powder additionally comprises, in addition to the corresponding plant extract, natural or natural-odoriferous or flavoring substances. In a further preferred embodiment of the invention, the flavored instant herbal tea powder comprises an extract which has been obtained from plants or parts of plants which, for example, have been added aromatic-flavored fruit juices prior to extraction for flavoring.

In a further preferred embodiment of the invention, the instant beverage powders according to the invention are instant fruit teas. In the context of the present invention, an "instant fruit powder" is understood as meaning a powder which contains a fruit extract obtained according to conventional methods from fruits and / or natural or naturally identical fruit aromas and which is used for the production of a tea-like beverage with fruit flavor. In a preferred embodiment, the instant fruit tea powder according to the invention contains an extract from fruits such as apples, pineapples, pears, oranges, grapefruit, limonene, passion fruit, peaches, berries, lemons, etc.

A further preferred embodiment of the invention relates to instant fruit tea powders containing 90 90% by weight, based on the total amount, of water, and from 0.1% by weight to 5% by weight of the total amount, isomaltulose as carrier % By weight, based on the total amount, of natural or naturally occurring fruit aromas and 0.1% by weight to 5% by weight, based on the total amount, of urea or a derivative thereof. That is, the present invention relates to an instant fruit tea powder which is produced exclusively on the basis of, in particular, synthetically produced fruit aromas but without a fruit extract.

According to the invention, it is provided that the instant beverage powders contain urea or a derivative thereof as a buffering additive. In the context of the present invention, "buffering additives" are, in particular, understood as compounds which prevent a reduction in the pH value into the acidic range when the tea drinks or tea-like beverages prepared using the instant beverage powders according to the invention are used, in particular in the mouth cavity, PH value of at least 5.7. Advantageously, the buffering additives according to the invention thus contribute to a considerable extent to the advantageous tooth-protecting properties of the instant beverages according to the invention.

According to the invention, urea or a derivative thereof is used as a buffering additive, the instant beverage powders containing from 0.1% by weight to 5% by weight of urea or a derivative thereof. The urea-containing instant beverage powders are distinguished by a particularly sweet taste, ie urea or a derivative thereof, advantageously enhance the sweetness of the palatinose.

According to the invention, urea or a derivative of urea is used as a buffering additive for the production of isomaltulose-containing instant beverage powders containing 90 90% by weight, based on the total amount, isomaltulose as carrier, 5 5% by weight, based on the total quantity By weight, water and from 0.1% by weight to 5% by weight, based on the total amount, of plants and / or plant parts or from 0.1% by weight to 5% by weight, based on the total amount, of natural Or naturally occurring fruit aromas.

According to the invention, it is also provided that the instant beverage powders according to the invention contain flow auxiliaries. A "flow aid" or "flow agent" is understood to mean so-called flow aids which, for example, cause their free flow to flow in the case of sticky or stagnant powders. The flow aid used according to the invention is preferably silicon dioxide.

According to the invention it is also provided that the instant beverage powders can furthermore contain natural and / or synthetic dyes. The natural dyes can be, for example, dyes of vegetable origin, such as carotenoids, flavonoids and anthocyanins, dyes of animal origin such as cochineal, inorganic pigments such as titanium dioxide, iron oxide pigments and iron hydroxide pigments. Natural dyes which can be used are secondarily formed dyes, such as the products of the enzymatic browning, for example polyphenols and products of non-enzymatic browning such as melanoidines. According to the invention, it is further provided that heating products, for example caramels and sugar coulours, can be used as natural dyes. Synthetic dyes such as azo, triphenylmethane, indigoid, xanthene and quinoline compounds can also be used for the instant beverage powders according to the invention. Preferably, the synthetic dyes used according to the invention are particularly water-soluble.

According to the invention, the instant beverage powders according to the invention can additionally be mixed with natural or synthetic vitamins selected from the group consisting of vitamin A, vitamin B₁, Vitamin B₂, Vitamin B₃, Vitamin B₅, Vitamin B₆, Vitamin B₁₂, Vitamin B complex, vitamin C, vitamin D, vitamin E, vitamin F and vitamin K. The instant beverage powders according to the invention can also contain additional minerals and trace elements. According to the invention, it is also provided that the instant beverage powders also contain intensive sweetening agents such as saccharin, saccharin-Na, saccharin-K, saccharin-Ca, sodium cyclamate, calcium cyclamate, acesulfame-K, aspartame, dulcin, stevioside and neohesperidine dihydrochalcone.

The tea drinks or tea-like drinks, such as herbal tea or fruit tea, which are produced on the basis of the instant beverage drinks according to the invention, are advantageously distinguished by the fact that they do not, in contrast to the carbohydrate-containing instant tea drinks known in the prior art, when consumed in the oral cavity Or at most a short-term pH reduction in the region which is important for tooth damage below 5.7 as determined by means of methods of plaque pH telemetry. The intraoral plaque pH telemetry (<nplcit id="ncit0003" npl-type="s"><text>Graf and Mühlemann, J. Dent. Res., 44 (1965), 1039</text></nplcit>; <nplcit id="ncit0004" npl-type="s"><text>Count and Millmann, Helv. Odont. Acta, 10 (1966), 94</text></nplcit>) Is the only in vivo method that allows a fast and reliable measurement of H⁺Ion concentration under an undisturbed plaque at the level of the enamel surface of the teeth. The method therefore allows the pH value or its change in the plaque-covered interdental space and in the mouth fluid to be monitored continuously during and after undisturbed intake of beverages or foodstuffs. The instant beverage beverages based on isomaltulose according to the invention as carrier are, on the basis of the pH-telemetric determinations, to be classified as tooth-protecting or in the field of tooth-protecting products, that is to say as tooth-friendly. According to the invention, the tooth-protecting properties according to the invention are reinforced by the addition of urea or a derivative thereof.

The invention is explained in more detail with reference to the following figures and examples.

The <figref idrefs="f0001 f0002 f0003 f0004 f0005 f0006 f0007 f0008">Figures 1 to 8</figref> Show telemetrically measured pH values ​​of different old interdental plaques in subjects during and 30 minutes after rinsing with 15 ml of the instant teas tested according to the invention as well as during and 30 minutes after rinsing with 15 ml of a 0.3 mol / %) Saccharose solution. (PC) = paraffin waxes, (sucrose) = sucrose, (id) = age of the interdental plaque in days.<dl id="dl0001"><dt>FIG</dt><dd>Shows the influence of an instant fennel tea without adding urea to the pH value in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the influence of an instant fennel tea without adding urea to the pH value in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the effect of an instant fennel tea with citrate as a buffering additive on the pH in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the effect of an instant fennel tea with citrate as a buffering additive on the pH in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the effect of an instant fennel tea with urea addition according to the invention on the pH value in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the effect of an instant fennel tea with urea addition according to the invention on the pH value in the oral cavity of a subject. </dd><dt>FIG</dt><dd>Shows the effect of an instant green tea without buffering additions on the pH value in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the influence of an instant green tea without buffering additives on the pH value in the oral cavity of a subject.</dd><dt>FIG</dt><dd>Shows the telemetrically measured pH values ​​of different old interdental plaques of a subject during and 15 minutes after rinsing with an instant fennel tea with urea addition according to the invention during and 15 minutes after rinsing with an instant fennel tea with trisodium citrate dihydrate- Addition, and during and 30 minutes after rinsing with 15 ml of a 0.3 mol / l (10%) sucrose solution (PC) = paraffin chewing, (sucrose) = sucrose, (id) = age of the interdental plaque in days .</dd><dt>FIG</dt><dd>Shows the telemetrically measured pH values ​​of different old interdental plaques of a subject during and 15 minutes after rinsing with an instant fennel tea without buffering additives during and 15 min after rinsing with an instant fennel tea with trisodium citrate dihydrate addition and And (30 minutes) after rinsing with 15 ml of a 0.3 mol / l (10%) sucrose solution, (PC) = paraffin chewing, (sucrose) = sucrose, (id) = age of the interdental plaque in days.</dd></dl>

<u>Example 1:</u> Formulations of isomaltulose tea

1.1 <u>Fruit tea</u> (Not according to the invention)<tables id="tabl0001" num="0001"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="105mm" /><tbody><row><entry>90.0%</entry><entry>Isomaltulose</entry></row><row><entry>8.0%</entry><entry>Aromas (eg mango-maracuja, raspberry, currant, blueberry)</entry></row><row><entry>1.0%</entry><entry>Acetic acid</entry></row><row><entry>0.5%</entry><entry>Black tea extract (eg decaffeinated)</entry></row><row><entry>0.5%</entry><entry>Hibiscus flower extract</entry></row></tbody></tgroup></table></tables> 1.2 <u>Fruit tea with urea</u><tables id="tabl0002" num="0002"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="105mm" /><tbody><row><entry>90.0%</entry><entry>Isomaltulose</entry></row><row><entry>8.0%</entry><entry>Aromas (eg mango-maracuja, raspberry, currant, blueberry)</entry></row><row><entry>1.0%</entry><entry>Acetic acid</entry></row><row><entry>0.5%</entry><entry>Black tea extract (eg decaffeinated)</entry></row><row><entry>0.5%</entry><entry>Hibiscus flower extract</entry></row><row><entry>0.1%</entry><entry>urea</entry></row></tbody></tgroup></table></tables> 1.3 <u>Fennel tea</u> (Not according to the invention)<tables id="tabl0003" num="0003"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="14mm" /><colspec colnum="2" colname="col2" colwidth="29mm" /><tbody><row><entry>93.0%</entry><entry>Isomaltulose</entry></row><row><entry>7.0%</entry><entry>Fennel extract</entry></row></tbody></tgroup></table></tables> 1.4 <u>Fennel tea with urea</u><tables id="tabl0004" num="0004"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="29mm" /><tbody><row><entry>93.0%</entry><entry>Isomaltulose</entry></row><row><entry>7.0%</entry><entry>Fennel extract</entry></row><row><entry>0.1%</entry><entry>urea</entry></row></tbody></tgroup></table></tables> 1.5 <u>Fennel tea with sodium cirat</u> (Not according to the invention)<tables id="tabl0005" num="0005"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="27mm" /><tbody><row><entry>93.0%</entry><entry>Isomaltulose</entry></row><row><entry>7.0%</entry><entry>Fennel extract</entry></row><row><entry>0.5%</entry><entry>Sodium citrate</entry></row></tbody></tgroup></table></tables> 1.6 <u>herbal tea</u> (Not according to the invention)<tables id="tabl0006" num="0006"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="29mm" /><tbody><row><entry>96.0%</entry><entry>Isomaltulose</entry></row><row><entry>4.0%</entry><entry>Herbal mixture</entry></row></tbody></tgroup></table></tables> 1.7 <u>Green tea</u> (Not according to the invention)<tables id="tabl0007" num="0007"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="29mm" /><tbody><row><entry>92.0%</entry><entry>Isomaltulose</entry></row><row><entry>8.0%</entry><entry>Green tea extract</entry></row></tbody></tgroup></table></tables> 1.8 <u>Green tea with urea</u><tables id="tabl0008" num="0008"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="15mm" /><colspec colnum="2" colname="col2" colwidth="29mm" /><tbody><row><entry>92.0%</entry><entry>Isomaltulose</entry></row><row><entry>8.0%</entry><entry>Green tea extract</entry></row><row><entry>0.02%</entry><entry>urea</entry></row></tbody></tgroup></table></tables> 1.9 <u>Lemon tea</u> (Not according to the invention)<tables id="tabl0009" num="0009"><table frame="none"><tgroup cols="2" colsep="0" rowsep="0"><colspec colnum="1" colname="col1" colwidth="14mm" /><colspec colnum="2" colname="col2" colwidth="59mm" /><tbody><row><entry>95.5%</entry><entry>Isomaltulose</entry></row><row><entry>1.0%</entry><entry>Black tea extract (eg decaffeinated)</entry></row><row><entry>1.5%</entry><entry>Citric acid</entry></row><row><entry>1.0%</entry><entry>Flavor + juice powder</entry></row><row><entry>1.0%</entry><entry>vitamin C</entry></row></tbody></tgroup></table></tables>

<u>Example 2:</u> Effect of instant drink powders according to the invention on the pH value in the oral cavity

Using plaque pH telemetry methods, the influence of inventive instant beverage powders on the pH value in the oral cavity was determined in patients with removable dental prosthesis. The method allows to track any acid neutralization by the mouth fluid and by alkalinizing product additives during the pH determination. The telemetric measurements therefore serve to determine whether, in particular, finished products can be fermented in the mouthflora and whether a critical acidification of the plaque occurs during or after the use of the plaque under a pH of 5.7. If this is not the case, the tested products can be regarded as tooth-protecting or tooth-friendly. If dietary acids lower the pH value during the use of a test product below 5.7,⁺ X Min / L in order to check a possible erosive damage to the tooth hard substance. If the critical value of 40 μmol of H⁺ X min / L during consumption is not exceeded, a possible generation of tooth erosions can be excluded. If this value is exceeded, the product can not be described as tooth-protecting despite the risk of triggering erosions at the molten tooth despite replacing fermentable sugar with sugar substitutes.

The investigations were performed in four patients. All subjects had a mandibular telemetry prosthesis, each with a miniature pH glass electrode built into an interproximal space. The test prostheses were cleaned and the subjects were instructed to maintain their normal eating habits during the test period but to abstain from any oral hygiene. The non-removal of the prostheses allowed an undisturbed plaque growth on the membrane surfaces of the interdental electrodes. The pH tests were carried out according to the method described by Imfeld (<nplcit id="ncit0005" npl-type="b"><text>(Eds.) And (eds.), Et al. (Eds., Frank and Leach), (1982), 143-156, IRL Press Ltd. Lond</text></nplcit>On).

In particular, instant fennel teas without buffering additives, instant fennel teas with urea addition, instant fennel teas with tri-sodium citrate dihydrate addition and instant green tea without buffering additives were tested. The tea samples were prepared as follows. In each case, 1.5 g of instant beverage powder were stirred in 15 ml of warm water and stored in the refrigerator at 15 ° C. until consumption. Tea samples with tri-sodium citrate dihydrate addition were prepared by mixing 1.5 g of powder and 6 mg of tri-sodium citrate dihydrate in 15 ml of water.

The influence of the prepared tea samples on the pH value in the oral cavity was determined according to Test Pattern A or Test Sample B.

Test pattern A comprised a 3 minute chewing of paraffin, a 4 minute rest, a 15 minute control period for preparing the baseline, a 2 minute rinse with 15 ml of a tea drink according to the invention, a 30 minute control period, a 2 minute rinse With water, a 3-minute chewing of paraffin, a 4 minute rest period, a 2 minute rinse with 15 ml of a 0.3 mol / l sucrose solution, a 30 minute control period, a 2 minute rinse with water, A 3-minute chewing of paraffin and a 4-minute rest period. The results are in the<figref idrefs="f0001 f0002 f0003 f0004 f0005 f0006 f0007 f0008">Figures 1 to 8</figref> Respectively.

Test pattern B included a 3 minute chewing of paraffin, a 4 minute rest, a 15 minute control period for preparing the baseline, a 2 minute rinse with 15 ml of a first tea beverage according to the invention, a 15 minute control period, a 2 minute Rinse with water, a 3 minute chewing of paraffin, a 4 minute rest period, a 2 minute rinse with 15 ml of a second tea beverage according to the invention, a 15 minute control period, a 2 minute rinse with water, a 3 minute chew Of paraffin, a 4 minute rest period, a 2 minute rinse with 15 ml of a 0.3 mol / l sucrose solution, a 30 minute control period, a 2 minute rinse with water, a 3 minute chewing of paraffin and A 4-minute rest period. The results are in the<figref idrefs="f0009">FIGS</figref> and <figref idrefs="f0010">10</figref> Respectively.

The influence of the various instant teas according to the invention tested and not according to the invention on the pH value of the interdental plaques is shown in Table 1. The pH values ​​obtained after the chewing of paraffin are consistent with the pH values ​​of the same subjects determined in previous studies with the same plaque age and show specific physiological oral ratios of the subjects. The lowering of the pH after rinsing with 0.3 mol / l sucrose solution serves as a positive control and shows the correct functioning of the measuring system and the plaque metabolism. The investigations show that during and after rinsing with the respective tea drinks according to the invention, different acidifications of the interdental spaces or of the plaques occur.

The instant fennel tea drink without puffing additive is borderline in the field of tooth-protecting products. The fench tea with urea addition according to the invention can be classified as tooth-protecting. That is, the addition of urea causes a neutralization of the fermentation acids. The fennel tea with tri-sodium citrate dihydrate addition is also classified as tooth-protecting. That is, a salt such as sodium citrate can also neutralize the acids formed during fermentation in the oral cavity.

The instant green tea drink without buffering additives is borderline in the field of dental products. The pH was briefly reduced to 5.6 at a determined curve.<tables id="tabl0010" num="0010"><table frame="all"><title><b>Table 1</b></title><tgroup cols="14"><colspec colnum="1" colname="col1" colwidth="23mm" /><colspec colnum="2" colname="col2" colwidth="10mm" /><colspec colnum="3" colname="col3" colwidth="11mm" /><colspec colnum="4" colname="col4" colwidth="12mm" /><colspec colnum="5" colname="col5" colwidth="12mm" /><colspec colnum="6" colname="col6" colwidth="12mm" /><colspec colnum="7" colname="col7" colwidth="12mm" /><colspec colnum="8" colname="col8" colwidth="12mm" /><colspec colnum="9" colname="col9" colwidth="12mm" /><colspec colnum="10" colname="col10" colwidth="12mm" /><colspec colnum="11" colname="col11" colwidth="11mm" /><colspec colnum="12" colname="col12" colwidth="12mm" /><colspec colnum="13" colname="col13" colwidth="11mm" /><colspec colnum="14" colname="col14" colwidth="12mm" /><tbody><row><entry namest="col1" nameend="col14" align="left">Effect of inventive and non-inventive instant tea drinks on the telemetrically measured pH value of the interdental plaque. The figures given correspond to the lowest pH values ​​of the subjects recorded during the control periods.</entry></row></tbody></tgroup><tgroup cols="14"><colspec colnum="1" colname="col1" colwidth="23mm" /><colspec colnum="2" colname="col2" colwidth="10mm" /><colspec colnum="3" colname="col3" colwidth="11mm" /><colspec colnum="4" colname="col4" colwidth="12mm" /><colspec colnum="5" colname="col5" colwidth="12mm" /><colspec colnum="6" colname="col6" colwidth="12mm" /><colspec colnum="7" colname="col7" colwidth="12mm" /><colspec colnum="8" colname="col8" colwidth="12mm" /><colspec colnum="9" colname="col9" colwidth="12mm" /><colspec colnum="10" colname="col10" colwidth="12mm" /><colspec colnum="11" colname="col11" colwidth="11mm" /><colspec colnum="12" colname="col12" colwidth="12mm" /><colspec colnum="13" colname="col13" colwidth="11mm" /><colspec colnum="14" colname="col14" colwidth="12mm" /><thead><row><entry valign="top"><b>Test pattern</b></entry><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top"><b>A</b></entry><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top" /><entry valign="top"><b>B</b></entry><entry valign="top" /></row></thead><tbody><row><entry>Number of measurements</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">8th</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">2</entry><entry align="center" /></row><row><entry>figure</entry><entry align="center">1</entry><entry align="center">2</entry><entry align="center">3</entry><entry align="center">4</entry><entry align="center" /><entry align="center">5</entry><entry align="center">6</entry><entry align="center">7</entry><entry align="center">8th</entry><entry align="center" /><entry align="center">9</entry><entry align="center" /><entry align="center">10</entry></row><row><entry>Plaque age in days</entry><entry align="center">3</entry><entry align="center">6</entry><entry align="center">4</entry><entry align="center">5</entry><entry align="center" /><entry align="center">7</entry><entry align="center">3</entry><entry align="center">6</entry><entry align="center">4</entry><entry align="center" /><entry align="center">4</entry><entry align="center" /><entry align="center">4</entry></row><row><entry>PH Paraffin (top)</entry><entry align="center">6.90</entry><entry align="center">7.00</entry><entry align="center">7.00</entry><entry align="center">6.95</entry><entry align="center" /><entry align="center">7.00</entry><entry align="center">7.00</entry><entry align="center">7.00</entry><entry align="center">6.95</entry><entry align="center" /><entry align="center">7.05</entry><entry align="center" /><entry align="center">6.85</entry></row><row><entry>PH Fennel tea without additive</entry><entry align="center">6.05</entry><entry align="center">5.65</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">6,20</entry></row><row><entry>PH Fennel tea with urea</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">6.55</entry><entry align="center">6.80</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">6.40</entry><entry align="center" /><entry align="center" /></row><row><entry>PH Green tea without additive</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">5.95</entry><entry align="center">5.60</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /></row><row><entry>PH Fennel tea with tri-sodium citrate dihydrate</entry><entry align="center" /><entry align="center" /><entry align="center">5.90</entry><entry align="center">6.30</entry><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center" /><entry align="center">5.95</entry><entry align="center" /><entry align="center">6.25</entry></row><row><entry>PH 0.3 mol / L (10%) sucrose</entry><entry align="center">4,00</entry><entry align="center">3,90</entry><entry align="center">4.15</entry><entry align="center">4.30</entry><entry align="center">4.65</entry><entry align="center">4.35</entry><entry align="center">4.35</entry><entry align="center">4.35</entry><entry align="center">4.55</entry><entry align="center" /><entry align="center">4.50</entry><entry align="center" /><entry align="center">4.30</entry></row><row><entry>PH Paraffin (end)</entry><entry align="center">5.95</entry><entry align="center">6.30</entry><entry align="center">6,20</entry><entry align="center">6.40</entry><entry align="center">6.00</entry><entry align="center">6.35</entry><entry align="center">6.50</entry><entry align="center">6.65</entry><entry align="center" /><entry align="center" /><entry align="center">6.55</entry><entry align="center" /><entry align="center">6.00</entry></row></tbody></tgroup></table></tables>