the following examples all use commercially available polydextrose as approved for food use in 21cfr part 172 , federal register , vol . 46 , no . 108 : using a waring blender 0 . 324 kg of apm was milled with 1 . 4 kg of maltodextrin with a de ratio of 10 % w / w ( maltrin m - 100 ) and agglomerated according to the following procedure : 33 . 271 kg of polydextrose was placed in a freund agglomerator and agglomerated using the maltodextrin as binder . a yellow cake was baked , using the following ingredients , at 350 ± 20 ° f . for 40 min . all ingredients are placed in a kitchenaid mixer and mixed until fairly homogeneous . ______________________________________flour 154 . 4 gapm 1 . 93 gmaltrin m - 100 104 . 2 gbaking powder 6 . 83 gsalt 3 . 42 gmilk 193 . 64 gshortening 55 . 6 geggs 54 . 2 gvanilla 3 . 13 gtotal 577 . 35 g______________________________________ the recovery of apm in the control cake was 11 % and on tasting the cake had no perceptible sweet taste . apm content was analyzed by high performance liquid chromatography as follows . the high performance liquid chromatography ( hplc ) analysis was conducted using standard techniques and an analytical hplc system manufactured by waters associates , milford , mass . the column was a dupont zorbax c - 8 ( trademark of e . i . dupont , inc ., wilmington , del .) column measuring 15 cm by 4 . 6 mm i . d . the mobile phase was a mixture of acetonitrile , tetrahydrofuran , and 0 . 05m aqueous sodium phosphate at a ratio of 4 : 1 : 45 . uv detection of product was measured at 210 nm . the flow rate was 2 ml per min and the injection volume was 10 microl . typical retention times are aspartylphenylalanine methyl ester ( apm ) 4 . 3 min ; diketopiperazine ( dkp ) 2 . 2 min ; aspartylphenylalanine ( ap ) 1 . 5 min . dkp and ap are degradation products typically found as impurities in apm . a yellow cake was prepared using 127 . 5 g of the agglomerated product of example 1 and the following ingredients baked at 350 ± 20 ° f . for 40 min . all ingredients were placed in a kitchenaid mixer and mixed until fairly homogeneous . ______________________________________flour 137 . 5 gbaking powder 6 . 5 gsalt 3 . 3 gmilk 183 . 0 gshortening 74 . 7 geggs 54 . 0 gvanilla 4 . 0 gtotal 590 . 5 g______________________________________ the recovery of apm in the cake was 71 % using hplc and the cake had a perceptible sweet taste . a cake was baked according to example 3 except the apm / polydextrose was wet blended with the milk before incorporation into the mixture . recovery of apm after baking was 71 % by hplc . cakes were baked according to examples 2 and 3 except the ca complex was used without agglomeration with polydextrose with the following results by hplc . chocolate cakes were prepared according to example 4 except that appropriate chocolate flavoring and ( apm +) 2 so 4 were used with the following results : a cake was prepared according to example 2 except that the ratio of polydextrose to apm was 20 : 1 . the recovery of apm was 13 . 6 % by hplc and the cake was not perceptible sweet . a control cake with no polydextrose yielded 11 % apm by hplc . one gram of apm was ground and mixed well with 50 . 0 g of polydextrose , 25 . 0 ml of alcohol was added and mixed well to a viscous mass . the mass was then dried in a vacuum at 60 ± 5 ° c . for 2 hours and the dry mass ground to a fine powder . the fine powder was heated at 145 ± 5 ° c . for 25 minutes and then analyzed for apm by hplc resulting in 23 % degredation versus 67 % degredation using the agglomerated product of example 1 . syrups were prepared with 40 mg apm , 4 . 75 g of polydextrose , 0 . 25 g of maltrin 100 and 2 . 1 g of water or dilute koh solutions to bring the ph up from 2 . 9 to 5 . 4 . a second set of samples contained 40 mg apm , 5 . 0 g maltrin 100 , from 100 mg to 400 mg citric acid , and 2 . 1 g of water . samples were heated at 145 ± 5 ° c . for 25 minutes and analytical results are summarized below . ______________________________________sample composition ( mg ) analysis of poly - maltrin citric heated sampleapm dextrose 100 acid ph apm (% theory ) ______________________________________40 . 0 4750 250 -- 2 . 9 7540 . 0 4750 250 -- 3 . 7 6740 . 0 4750 250 -- 4 . 7 5640 . 0 4750 250 -- 5 . 4 4040 . 7 -- 5000 -- 4 . 7 7742 . 0 -- 5000 100 2 . 6 4140 . 9 -- 5000 202 2 . 3 2441 . 0 -- 5000 401 2 . 0 13______________________________________
a composition and method for heat stabilizing dipeptide sweeteners for baking and cooking is described using a polyglucose or a polymaltose .