CA2292662A1 - Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications - Google Patents

Abstract

A low calorie, diabetic safe, water soluble, tooth friendly, synergistic sweetening composition containing intense sweeteners; bulk sweeteners; a small amount of simple sugar sweeteners to help with the browning of the baked food products; anti-flatulent agents used to help to break up the gas created as the polysaccharides metabolized by the intestinal microflora; and flavoring agents. The present invention is very stable under processing conditions including heat, pH, and moisture. The composition is a one-to-one substitution for granulated sugars, brown sugars, and powdered sugars. The sweetening composition can be used in all types of "ingestible food". These ingestible foods retain their sweetness, appearance, texture and good taste when compared to food preparations made with regular granulated, brown and powdered sugar.

Description

DIETETIC ONE-TO-ONE SUGAR SUBSTITUTE COMPOSITION FOR TABLE
TOP, BAKING AND COOKING APPLICATIONS

2 This application claims priority from U.S. application serial number 08/687,894 filed July 26, 1996, and currently pending with the U.S. Patent Office.
This invention is for one-to-one sugar replacement compositions that can replace s granulated sugars, brown sugars and powdered sugars.

BACKGROUND OF THE INVENTION
The need to control weight because of obesity and other health relate problems are well known. Common sugar (sucrose) has four calories per gram and is associated in foods that to are typically high in calories. Sugar is probably the most important ingredient in the confectionery and baking industry with fat being a close second. Consumers with endocrine t2 disorders such as diabetes mellitus are advised to follow a strict diet staying away from sugar ~3 and to eat low fat. Diabetes is often controlled by a diet, and two aspects are of significant 14 importance: 1) control of intake of carbohydrates influencing the blood glucose and insulin is levels, and 2) control of the total calorie intake. In the past, the consumer who had to eat 16 sugar free foods had to limit their diet to include only foods that were naturally low in sugar m or to use the intense sweeteners and other sugar sweeteners available in the marketplace. The 1g desire for a diabetic individual to be able to bake, cook and eat foods normally high in sugar - t9 such as rich bakery products is well known. However, these rich baked foods have been ztt prohibited because of the high amount of sugar and fat that they contain.
A "diabetic safe"
21 sweetener is a sweetening agent that when ingested by a diabetic person does not significantly WO 98/04156 PCT/LTS97l13526 t raise their glucose and insulin levels in the blood. The search for a low calorie, diabetic safe 2 sugar replacement used in these types of food products has been illusive.

3 Applicant defines the term "ingestible" to include all ingredients and compositions 4 which are used by or which perform a function in the body. These include ingredients and compositions which are absorbed and those which are not absorbed as well as those that are digested and not digested. Applicant defines the term "low calorie" to mean 1/z the calories or 7 less of the ingestible food it is substituting. The present invention has 1/z the calories or less of sucrose. "One-to-one" substitution is the term used to replace an ingredient in ingestible 9 foods with the same amount of another ingredient used to replace it. This substitution is either 1o in weight measurement or volume measurement--for example, cup for cup, pound for pound, ~ t etc. The term "natural' is meant to mean to exist or caused by nature.
Example, an ingredient tz can be naturally found in plants. Applicant defines the term "water soluble" to mean the 13 amount of that particular ingredient that will go into a solution in water and as the temperature t4 of the water rises, the amount of the ingredient capable of being dissolved in a given amount is of water also increases. "Bulk sweeteners" can include both polysaccharides and oligosaccharides. "Polysaccharide" is defined as a carbohydrate containing eleven or more m saccharide units joined with the elimination of a molecule of water at each point of linkage.
~s "Oligosaccharide" is defined as a carbohydrate consisting of two to ten monosaccharides joined 19 by the elimination of water. It is smaller than a polysaccharide and less prominent in foods.
2o A variety of intense sweeteners have been available to the consumer to be used in 2t ingestible food compositions. However, the intense sweeteners available have been lacking 2z in several aspects. First, they have lacked the bulk necessary to substitute in a one-to-one basis 23 in recipes. 1f a cup of sugar was taken out of a cake recipe and replaced by a small amount i of intense sweetener or at best, partial bulk of the original sugar, the cake simply did not turn 2 out with a comparable texture, taste, appearance or overall appeal of the regular sugar cake.
In the past the inteme sweeteners and bulk sweeteners could only be used successfully if each ingestible food product was altered and adjusted to compensate for the loss of bulk in a recipe.
The novice cook was unable to do such alterations on every recipe and in ail types of foods.
Even in the commercial field today, each recipe has to be adjusted with a variety of bulk sweeteners and intense sweeteners. Usually the sweeteners, both bulk and intense, are changed with each type of food or recipe. It is the common practice of making one recipe or food 9 preparation low calorie. This makes the sweeteners or sweetening compositions very limiting to in their use. There have been no suitable sweetening compositions that could be used in all I t types of foods as a complete sugar replacement and under all types of use including table top 12 use, baking, cooking, and mixing situations.
13 Second, most of the intense sweeteners available lose their sweetness under heat.
14 Aspartame is a water soluble, dipeptide intense sweetener 200 times sweeter than sugar. It is is a protein made from the natural amino acids L-aspartic acid and L-phenylalanine and is 16 digested like any other protein and is fully metabolized by the body.
Because aspartame's 17 sweetening power is so intense, only small amounts are needed for most applications. A
tg similar product has been marketed under the name of Nutritsweet and it states on its label that 19 it is not recommended to be used under heat and baking conditions, and if possible add the 2o aspartame after cooking. This intense sweetener is very unstable under heat, pH conditions 2t (including aldehydes), ketoses of cinnamon flavor and moisture. Many patents have been 22 issued in the pursuit of making this dipeptide sweetener more stable. The encapsulating of 23 aspartame is one of the more popular versions. In this encapsulation aspartame is usually 1 covered in a wax, fat or other coating after being prepared in several manners. U.S. Patent 2 No. 5,043,169 is one such aspartame encapsulating patent. This patent is the tableting process 3 of a composition including aspartame, carbohydrates including polydextrose.
Additional 4 sweeteners may be chosen from tile following non-limiting lists: sugars, such as glucose (corn syrup), sucrose, dextrose, invert sugar, fructose, aspartame, non-fermentable sugar substitutes, and acesulfame-K. Again the combination of these ingredients is not meant to be a sugar substitute to be used in baking and cooking. The tendency now is to use aspartame in the s foods and drinks that do not experience the heat, moisture and change of pH.
Also, many times aspartame is added to an ingestible food or drink with other more stable intense and bulk to sweeteners on an individual recipe basis. Public approval seems to be shifting to the negative 1 t perception of the use aspartame. Many consumers claim to stay away from foods containing t2 it because of the rumors heard. When used in the present invention, the level of aspartame is t3 kept low because of the synergistic effect between the intense sweeteners and the bulking t4 sweeteners and agents. The amount used is lower than if used by itself.
t5 Acesulfame-K is a known stable intense sweetener that is also 200 times sweeter than 16 sugar, water soluble, tooth friendly and diabetic safe which has been used in many food 17 products. It is not metabolized and therefore, non-caloric. It has been known for its strong is bitter taste. U.S. Patent No. 5,106,632 assigned to Warner-Lambert Company discloses an t9 acesulfame-K containing composition used in sour chewing gum exhibiting enhanced sweetness 2o having one or more food grade acids, including acesulfame-K and potassium chloride. They 2t claim the composition can be used in edible food such as a cake, cookie, or other baked 22 products, but again would have to be adjusted for every recipe because of lack in bulk and 23 sweetness. In this patent it is definitely not a one-to-one replacement for 100 % of the sugar.

WO 98104156 PCTlUS97/13526 1 In U.S. Patent No. 4,382,963, Kiose discloses a sugar free, low calorie chewing gum utilizing spray dried polydextrose as the bulking agent and sweetening with either fructose, aspartame, 3 sugar alcohols, or acesulfame-K, etc. U.S. Patent No. 4,983,405 is another patent issued in the goal of making low calorie and sugar free gums using intense sweeteners, bulk sweeteners, fructose, and glucose (corn syrup}, etc. U.S. Patent No. 5,342,631, assigned to Wm. Wrigley Jr. Co., discloses a patent for use in some petroleum wax-free gums using high intensity sweeteners represented by, but not limited to sucralose, aspartame, stevioside, acesulfame-K, alitame, saccharin arid its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, 9 thaumatin, monellin, and the like. It also includes non-cariogenic oligosaccharides, and to flavors. This patent specifies using these combinations of ingredients in the petroleum wax-n free gum only. U.S. Patent No. 5,098,730 by Tammy Pepper discloses a reduced calorie, t2 non-carcinogenic sweetener of xylitoi and a reduced calorie bulking agent.
Acesulfame-K is t3 listed as a possible intense sweetener that could possibly be added to the invention.
14 Additionally, several prior patents have disclosed a synergistic action between other groups of ~s intense sweeteners such as a cesulfame-K. The U.S. Patent No. 4,495,170 provides synergistic compositions containing a mixture of sweetening agents; the list includes t7 saccharine, steviodise, acesulfame-K or other bitter tasting sweetening agents, with at least one ig sweet chlorodeoxysugar sweetener selected from the group consisting of chlorodeoxysucrose 19 and chlorodeoxygalactosucdrose.
2o The criterion of finding natural intense sweeteners is also lacking in the above patents.
2i The goal of being able to make a natural sweetening composition has been very difficult using 22 the intense sweeteners on the market. One natural intense sweetener is thaumatin, the sweetest 23 natural substance known to man, the brand name being Talin. The protein thaumatin is found in the Katemfe plant of Thaumatococcus Daniellii grown in the hot humid forests of West 2 Africa. The formulation with gum arabic helps make it more stable in use with colors, fruit 3 juices, and with its tendency to interact with xanthin gum, pectin, carboxymethyl cellulose, 4 carrageenan, guar gum, locust bean gum or alginate under higher temperatures. Prior art using thaumatin or talin as an intense sweetener includes U.S. Patent No.
4,983,405, A

COMPOSITIONS CONTAINING FIBER. It lists Talin as one of the group that can be used as the sweetener in chewing gum. U.S. Patent No. 5,342,631 also lists the use of thaumatin or Talin as one of the high intensity sweeteners that can be used in the petroleum wax-free io chewing gum. U.S. Patent No. 5,059,428, Synergistic Sweetening Compositions Containing t 1 Polydextrose and a Chlorodexoxysugar and Methods for Preparing Same discloses possibly t2 using talin as an intense sweetener in gum and in a sweetening composition with limited applications.
Another natural intense sweetener not approved yet by FDA in the U.S. at the present time is alitame. It is heat stable and 2000-3000 times sweeter than sucrose with no aftertaste.
t6 It is very stable under heat, pH, moisture and strong flavors.
i7 The goal of making this invention as close to all natural as possible was important. The tg bulking ingredients in our preferred formula's 1 and lA are all natural.
This invention is to 19 be used as a tool for those groups of people that have the need this invention solves. The 2o invention needs to be as natural and safe as possible.
2i Third, even if the intense sweeteners could be baked, the aftertaste in the food product 22 is not desirable. One complaint heard very often was that the intense sweeteners have a 23 definite unpleasant aftertaste when used in food compositions. The need for a synergist 1 sweetener that has a real sugar taste is apparent. The public conception of intense sweeteners 2 is clouded with their past experiences of intense sweeteners having a strong aftertaste with such 3 limited applications.
Fourth, the need for a low calorie sugar is well known. See Table 1 for a comparison s between intense sweeteners, bulk sweeteners, sweeteners.

s SWEETENERS (SUGARS), INTENSE SWEETENERS, AND BULK

1 Water ~

1 CalorificSolubility at 2 Type SwenuasSltitable Vabu room CoolingADI (Accepted of for Letup.

1 3 SweettsxnN~ 4ttensityDia6etxsNatural(rca3/g)(96) effectDailylatate)Cuie hraduci~

14 Stan suemse 1 m yes 4 63 yes 1 fructoseJ.3 ya yes 4 79 yes ~ Sugar taaitot0.4 yes yes 2 60 alight20 grams m 1 atcdwls 1 maltitol0.8-0.9ya ya 3 60.90 alight100 gramsm g 19 Ra>bomlypolydextraseo Ya Yes t 70 ,tightl00 gramsm 20 polymetizad 21 dextrose 22 FructooGot-inrlin less ya yes 1 60.90 moe 0 alight' than to 73 goascclur-~

. ides ~.4 25 lolenseaeaultameK,beat Yes no 0 20 moe 151ogllcgm 200 body 26 Sweeteners weight 27 aalnamea6wt Ya m 4 NIA >me 2.4 gems m 28 Latin about ya yes 4 NIA ome m or 3000 tbmmatin 29 licorice40 yea yes NIA NIA ume 0 m extract 31 *This . Any bulk breakdown sweetener by is bacteria tooth in friendly the mouth is so slow 3z that there is no resultant tooth decay.

34 The present invention is "low calorie"
which means to have l/z the calories or less of 3s sucrose. low To or make reduced the calorie, present bulk invention sweeteners have to have t less than the four calories per gram found in regular carbohydrates. The bulk sweeteners must 2 be diabetic safe by not significantly raising the glucose and insulin levels in the blood. The 3 search for bulk sweeteners falling within this category is very limited.
Intense sweeteners are substances which are usually at least 40-3000 times as sweet as sucrose. The quantities of the s intense sweeteners used are in such small quantities even if they did contain four calories per gram, the overall effect is minimal in calorie contribution and thus diabetic safe. Bulk 7 sweeteners usually are less sweet than sucrose giving some added sweetness, bulk and texture 8 to ingestible foods. The groups of bulk sweeteners available with fewer calories and diabetic safe usually fall into the category of polysaccharides. This group of bulk sweeteners is neither to hydrolyzed nor absorbed in the small intestine. Thus, they reach almost unchanged into the t t lower bowel area. In the large intestine, the polysaccharides are fermented by the intestinal t2 micro flora. They are metabolized into volatile fatty acids, C02, and H2.
Together with the t3 increase in biomass this requires 50% or more of the available energy. The fatty acids are 14 absorbed and metabolized further in the body resulting in an energy value of less than four 15 calories per gram, usually falling within two calories per gram or less.
This type of t6 metabolism is in many ways similar to that of dietary fiber. These oligosaccharides and m polysaccharides are metabolized independently of insulin and only contributes less than the 1s calories of normal carbohydrates. In fact this makes them ideal for the diabetic person, who t9 must not only watch the consumption of sugar but also the consumption the number of starches 2o and sugars (carbohydrates) in their diet. Because of the way these carbohydrates are fermented, 21 the diabetic individual does not have to count them as normal carbohydrates.
22 These bulk sweeteners are also known to be tooth friendly. "Tooth friendly"
means z~ that the oral bacteria cannot convert the polysaccharides into sugar and thus keep the pH in the i mouth from falling below 5.7 as does sucrose. These polysaccharides are poorly utilized by 2 streptococcus mutans, an organism found in the human mouth which form's plaque and acids.
~ 3 One key to the streptococcus mutans failure to work is associated with a higher pH level that . a is in the human mouth during the time of eating these polysaccharides.
Sugars normally lower s the pH level while being metabolized in the human mouth thus providing the ideal pH setting to allow the streptococcus mutans to work in the best environment leading to caries. The prior art uses these polysacchrides as a bulking agent used in situations of reduced sweetening and s reduced fat applications as partial replacements, especially in the art of creating low calorie, sugar free gums.
Io One of the major problems associated with the use of polysaccharides in a complete 11 sugar substitute is the need to keep the levels or percentages by weight low in the synergistic ~2 sweetening composition if they have a lower acceptable daily intake (ADI).
The major effects t3 of increased levels of polysaccharides are softer stool, diarrhea and flatulence. Some la polysaccharides acceptable for use in this type of application frequently have an ADI. Both ~s the Joint Expert Committee for Foods (EEC, 1984) have evaluated and set the (ADI) 'not 16 specified' . This ADI is set up as a guide to tell us how much can be eaten daily without ~7 causing the laxative effects except in sensitive individuals. As a result these polysaccharides is have to be monitored to make sure that they are not eaten in large quantities especially in one t9 sitting.
2o The bulk sweeteners or at least a portion of them must have similar physical properties 2i of sugar. The bulk sweeteners including polysaccharides and oligosaccharides come in either 22 crystalline, powdered or granulated forms. The present invention can use these bulk 23 sweeteners in the powdered form, in the crystalline form, in the granulated form or mixtures WO 98104156 PCTlUS97113526 t thereof. The other requirements are that they are soluble in water, heat stable, able to 2 withstand changes in pH, have no aftertaste and hopefully have the same viscosity of that of 3 sugar solutions. The boiling point and freezing point depression of these bulk sweeteners need a to be the same or very similar to sucrose. The water activity of some bulk sweeteners influence s product microbial stability and freshness; thus it is wise to pick one with similar molecular weight as close to sucrose. Picking the bulk ingredients that were natural and at least one of them to actually contribute soluble dietary fiber (so lacking in Western diets) was also s important in the final criteria. In the prior art of the other patents using polysaccharides and oligosaccharides as bulk sweetener or bulking agents, no disclosures were made using all the to criteria for choosing the correct bulking sweeteners. There have been no patents identified that t t included the need to monitor the bulking ingredients for ADI, the need to include bulk t2 sweeteners with sucrose physical characteristics to achieve success in the problem area of t3 baking and cooking, the need to invent a sugar. replacement for brown sugar, and no mention t4 of simple sugars to help the browning effect of baked products.
is The bulk sweeteners used most often in the present invention are listed with references 16 to prior art. Maltitol is a polyol alcohol with many characteristics of sugar (sucrose). It is t7 derived from maltose. It has an ADI of 100 grams per day which is a very high ADI for a is polyol alcohol. Maltitol also comes in a crystalline form which is .90 times as sweet as sucrose t9 and makes it an ideal for use as a sugar substitute. It has three kcal/gram which is slightly 2o higher in calories than some of the other sugar alcohols but when used together with the lower 2t calorie bulk sweeteners it still helps reduce the overall kcal/g in the present invention. It is 22 diabetic safe and tooth friendly. The calories are slightly higher than that of lactitol, but the 23 ADI is five times higher making it better when you look at the laxative and flatulent side effects. Lactitol was discovered in 1920 and has been available commercially since the early 2 1980's. It is a disaccharide sugar alcohol produced commercially by the catalytic 3 hydrogenation of lactose. Further purification by crystallization (monohydrate) and further a processing ensures very high purity and flowability. It is 0.3 to 0.4 times as sweet as sucrose and has a caloric value of only two kcals per gram. Its ADI has been assigned at 20 grams per day, thus limiting the amount of lactitol that can be added in a sugar substitute.
7 The prior art listing (actitol and maltitiol as a bulk sweetener in different applications 8 is well known. Lactitol in the past has been used mainly in chewing gum applications because of the small amount needed. In the sugarless or low calorie gum patents listed above, they io list polyol alcohol as a form of a bulk sweetener that can be used, and sometimes they are 1 ~ listed by name. U.S. Patent No. 5,043,169 discloses a stabilized dipeptide sweetening 12 composition useful in chewing gum applications. This composition includes an encapsulated 13 intense dipeptide sweetener wherein said inert material is selected from the group consisting 14 of polyols, calcium phosphates, carbohydrates and mixtures thereof and wherein said polyol is is selected from the group consisting of mannitol, xylitol, erythritol, sorbitol and mixtures thereof. U.S. Patent No. 5,098,730 by Tammy Pepper uses xylitol and a reduced calorie bulking agent in a reduced calorie, non-carcinogenic sweetener. Xylitol is a polyol alcohol is but has a strong burning aftertaste especially used in larger quantities and it also is not a reduced calorie sweetener. It has the four kcall gram as does sucrose. Again U.S. Patent No.
20 5,106,632 ENHANCED SWEETNESS OF ACESULFAME-K IN EDIBLE COMPOSITIONS
2~ discloses that the composition of the invention can be used in certain foods including a baked 22 product such as a cake or cookie. The preferred products that employ the invention 23 compositions are chewing gum and confectionery products. It also says that the composition t of the invention can be in association with suitable non-toxic carriers.
These carriers can 2 include lactitol, polysaccharides such as polydextrose, and others. It tries to include every and 3 any combination, yet does not tell hvw to do this, and thus every type of food, recipe or possible use would have to be formulated separately to match the food use.
U.S. Patent No. 5,342,631 discloses the petroleum wax-free chewing gum containing special non-cariogenic oligosaccharides, sweeteners, and flavors. These non-cariogenic oligosaccharides are preferably low calorie and act as binders when formulated in the wax-free gums.
9 Claim 42 states:
to The petroleum wax-free chewing gum of claim 22 wherein: a) the sweetener t t comprises a mixture of a high intensity sweetener at least 20 times sweeter than t2 sucrose and at least one sugar alcohol selected from the group consisting of t3 sorbitol, mannitol, xylitol, maltitol, lactitol, hydrogenated isomaltulose and to hydrogenated starch hydrolysate: b) the binder system comprises at least one t5 non-cariogenic oligosaccharide selected from the group consisting of 16 indigestible dextrins, polydextroses, oligofructoses, isomalturlose t~ oligosaccharides, and fructoligosaccharides, said oligosaccharides or their is blends, being present in the binder system at between about 40 weight percent t9 to about 90 percent of the total binder system.

21 But again it is in a chewing gum in very small amounts, not in a sugar used to replace 22 sugar in a one-to-one substitution in all types of ingestible foods.
23 The bulk sweetener polydextrose is well known in the art of replacement partially for 24 sugar or fat in food products. It is a water soluble, low calorie, non-cariogenic bulk sweetener.
25 Polydextrose can be bought in several forms that all contain quantities of unreacted monomers, 26 such as glucose, sorbitol, as well as citric acid. Improved polydextrose is a randomly bonded 2~ condensation polymer of D-glucose with some bound sorbitol and citric acid.
It is substantially 2s free of certain low molecular weight organic acids (pH 3-4). Removal of these low molecular weight organic acids has helped to eliminate the bad taste that has been known to be associated 2 with polydextroses. Many patents issued have centered on the basis of masking the off taste so associated with polydextrose. It is found in a granulated powder that has an odorless, 4 bland taste and a one kcal/gram low caloric value. The bland taste of improved polydextrose s makes it necessary to use intense sweeteners, and the common art of using it with other bulk 6 sweeteners in the area of sweeteners is well known. In the area of fat replacements it also needs flavorings, additional fat, and other bulk sweeteners conductive to fat replacing. It has an ADI of 90 grams per day which makes it more acceptable as a bulk sweetener to help 9 lower the side effects of the lower amounts used of the lower ADI
ingredients. The other to benefit is that it is lower in cost than the inulin, lactitol or maltitol which is the reason for its 1 i inclusion as a portion of the total bulk of the present invention. The overall cost of this ~2 synergistic sugar replacement is important in the view of marketing it and the fact that t3 customers need to be able to afford to use it. It has been recommended by a large v4 manufacturer of improved polydextrose to not replace more than 40% of the sugar in a baked t5 recipe {such as cookies, cakes, pastries, etc.) using this bulk sweetener.
Some of the previously listed U.S. patents using polydextrose as a possible bulk sweetener are: U.S.
m Patent No. 5,342,631 used in chewing gum, U.S. Patent No. 5,106,632 in chewing gum, U.S.
18 Patent No. 5,098,730 in a dietetic sweetening composition, U.S. Patent No.
5,043,169 in a t9 stabilized sweetener composition useful in chewing gum applications, U.S.
Patent No.
20 4,983,405 possibly can use it in a sugar-free, low calorie chewing gum, and U.S. Patent No.
2i 5,059,428 uses this synergistic sweetening composition in chewing gum, some confectionery 2z compositions, beverages, and the like. It does not work in all types of food applications as a 2~ complete sugar substitute. U.S. Patent No. 5,082,671 discloses using polydextrose as the sole t soluble bulking agent in a gum base. U.S. Patent No. 5,098,730 discloses using polydextrose 2 as a preferred polymer type of bulking agent in sugar free boiled hard candies preferably with 3 intense sweeteners added before or after the cooking of the candy. Again this is not a one-to-4 one sugar substitution in all ingestible foods. This patent uses it in one type of food, boiled s hard candies. U.S. Patent No. 5,236,720 discloses a sugar-free, Low calorie chewing gum utilizing polydextrose as the sole bulking agent. It also lists using a minor amount of one bulk sweetener selected from the group consisting of polydextrose, sugar, sugar alcohols and mixtures thereof. Again this is not a one-to-one sugar substitution in all ingestible foods.
This patent uses it in one type of food, boiled hard candies.
Oligosaccharides are bulk sweetener which includes inulin derived by means of hot 1 t water extraction of chicory root a natural fructooligosaccharide (a 100 %
vegetable product).
12 Inulin provides a synergist sweetening composition that is low calorie content with high dietary 13 fiber using ingredients of natural origin and composition. Inulin has several bulk sweetening 14 properties of sugar including excellent taste and synergistic properties.
Inulin contributes is several physiological properties and provides many surprising and unique beneficial health i6 effects. These health benefits which are published by Imperial - Suiker Unie include: ~1) m reduced fecal pH; 2) modification of fecal micro flora (bifidogenic effect);
3) altered 18 metabolism of bile acid; 4) reduction in toxic metabolites; 5) enhanced stool bulk and weight;
19 6) accelerated stool transit; 7) reduction in constipation; 8) increased colon mucosal weight;
20 9) reduced serum cholesterol and triglycerides; 10) reduced hepatic cholesterol and 2t triglycerides; 11) reduced low density lipoprotein (LDL), increase in HDLILDL ratio; 12) 22 reduced blood pressure of elderly hyperlipemic people; 13) normalized blood glucose and 23 serum lipids; 14) improves derangement of carbohydrate and lipid metabolism in diabetics; 15) 1 improved mineral absorption (Ca + 2, Mg+2, Fe+2, P04-3); and 16) a potential source of 2 energy in patients exhibiting malabsorption disorders. On the way to the digestive tract there 3 is no breakdown of inulin by endogenous enzymes. This qualifies inulin as a solitary dietary 4 fiber which possesses highly distinguishing properties such as an extremely low energy value.
s One kcal/gram of inuIin has no ADI limits as do the other bulk sweeteners.
Prior art using fructooligosaccharides are very limited and most of them use fructoligosaccharides in low fat applications. Inlin has a great tendency to absorb up to 1.5 times its weight.
This can cause a negative effect if used as the only bulk sweetener in a 100 % sugar replacement.
The U.S. Patent No. 5,342,631 lists a binder system possibly containing 1o fructoligosaccharides in gum. U.S. Patent No. 5,169,671, FOOD CONTAINING
1 t FRUCTOSE POLYMER discloses using polyfructan, as a replacement in part or the ~2 whole for gelation materials, low calorie sugars and /or oils and fats. The patent uses the 13 polyfructan as the necessary mass and volume bulking agent and also states that the food 14 incorporating polyfructan may also contain a sweetener having a high degree of sweetness, is i.e., aspartame. Low calorie baked products are named as a food that can be used. The 16 patent doesn't state whether it is the fat replacement used in these foods or the sugar m replacement. It is well known that aspartame does not bake well, nor does it do well under 1s heat, ph., and moisture plus other facts listed above in the intense sweetener section. In 19 the examples 10-17 given in the body of this patent, the baked food items used this 2o invention to replace the shortening. Examples 24 & 25 used less sugar but the invention 21 did not replace 100% of the sugar. Using only aspartame and a polyfructan, the sweetness 22 would not be sufficient due to the loss of sweetness after baking to replace the sugar 100%.

Also each food had to be adjusted on a recipe basis as required when using the other compositions listed under the prior art above.
3 International Patent Publication # WO 93102566, REDUCED CALORIE
CHOCOLATE CONFECTIONERY COMPOSITIONS, by De Soete, J. discloses an invention of a reduced calorie chocolate confectionery composition which possibly may also have a reduced digestible fat content. The sugar is wholly and partially replaced by a product selected from the group consisting of inulin, branched inulin, linear s fructoligosaccharides, branched fructoligosaccharides or a mixture thereof, with possibly a 9 high intensity sweetener. It does list several bulking sweeteners that could possibly be to added. This patent limits itself to chocolate confectionery compositions and not a sugar t ~ replacement for other foods.
12 The simple sugars found in inulin include naturally occurring mono and di-i3 saccharide including fructose, sucrose and glucose. Inulin can be produced without the 14 simple sugar fraction. This inulin has been shown to cause less flatulent gas that the inulin t5 with the sugar fraction. Additional fructose can be added to help with the browning of 16 baked ingestible foods. Fructose is a mono-saccharide that is 1 lh times sweeter than t7 sugar. It is commonly known as the sugar found in fruit. It is a carbohydrate that has four tg kcal/gram and is typically formulated in diabetic foods because it is absorbed only very 19 slowly by passive transport or facilitated diffusion in the intestinal lumen, thus not 2o contributing significantly to a blood sugar effect. These simple sugar components of the 2t present invention are at concentrations that are relatively small as compared to the weight 22 percentages of the inulin and the weight percentages of the bulk sweeteners in the present 23 invention. The compositions simple sugar effects of the blood sugar are very minor, if not 1 negligible. In addition to their relatively small concentration, studies have shown through 2 mediation effects of short chain fatty acids (SCFA's), produced from inulin fermentation in 3 the stomach, inulin also reduces blood sugar effects of digestible carbohydrates, like 4 sucrose and glucose, thus improving glucose tolerance. The amount of simple sugars is intentionally kept low. It is so low in fact that when the present invention is added to yeast dough, there is not enough sugar to feed the yeast for proper raising of the dough.
In the case of yeast doughs, it is necessary to use some additional sugar to feed the yeast.
Breads and rolls have been typically low in sugar anyway and have not been a problem for 9 diabetics to eat in controlled portions. The prior art using fructose as a sweetener is well to documented, but the only use of fructose in our invention is browning purposes of baked I1 food products. U.S. Patents using simple sugars in this browning manner have not been 12 located.

la SUMMARY OF THE INVENTION
This invention pertains to a substitute for granulated sugars, brown sugars, and t6 powdered sugars achieved by combining one or more intense sweeteners; two or more bulk 17 sweeteners that include at least one oligosaccharide high in dietary fiber and bifidobacteria 18 promoting; a small amounts of simple sugar sweeteners to help with the browning of the 19 baked food products; anti-flatulent agents used to help to break up the gas created as the 2o polysaccharides are metabolized by the intestinal micro flora; and flavoring agents. The sugar 21 substitute is very stable under processing conditions including heat, pH, moisture, (including 22 aldehydes), and ketones of cinnamon flavor and is a one-to-one substitution for granulated 23 sugars, brown sugars, and powdered sugars.

1 The preparation and processing of this composition are very stable and not limited to 2 heat, varying degrees of pH and moisture conditions. The composition will not significantly 3 increase the glucose and insulin levels in the blood and is called "diabetic safe." This composition is formed whereby stable ingestible food is made having reduced calories, being diabetic safe, and having other health promoting benefits including the addition of soluble 6 dietary fiber. These ingestible food products can include beverages, confectioneries including chocolates and candies, bakery items, main dishes, pharmaceutical products, salad dressings, 8 frozen confectionery products, dairy products, oral hygiene products and jams and jellies. The 9 food preparations are comparable in taste, appearance, texture and to real sugar food ~o products.
t 1 The present invention is a non-toxic, low calorie, diabetic safe, tooth friendly 12 synergistic sweetening composition that can be used to substitute the whole of the t3 granulated, brown sugar and powdered sugar in ingestible food products. The very stable 14 synergistic sweetening compound also can be used in many types of preparations and Is processing techniques. The one-to-one substituting of sugar makes it easy for all types of cooks to substitute the whole of the sugar in recipes and applications without tedious recipe m adjustments. Prior art shows that each type of food and food composition had to be adjusted individually to replace at least part or the whole amount of the sugars with at least m one intense sweetener and possibly adding bulk sweeteners.
2o The present invention is a timely answer to diabetics, obese individuals or 2t individuals who are sugar intolerant and suffering from other major life threatening 22 diseases. The present invention met several criteria important to solving many of the problems associated with the use of intense sweetener and bulking sweeteners.
The 2 synergistic sweetening composition has the following properties:
1 ) retains its sweetness under heat, varying degrees of pH, and moisture;
a 2) synergizes with the available intense sweeteners and bulking sweeteners to s release a pleasant, well rounded, natural sugar taste;
3) solves the bulk problem well known in the art of baking and cooking;
4) is diabetic safe;
s 5) is tooth friendly;
6) has lower calories than sucrose by at least 50 % ;
to 7) is high in soluble dietary fiber;
11 8) selects ingredients that have health benefits, such as the benefits attributed to 12 inulin; and 13 9) picks as many all natural ingredients as possible that work together;
14 One-to-one replacement means duplicating the weight, volume measurements and Is characteristics of real sugar as close as possible. This makes the measuring and use of the 16 present invention as easy as it is using and measuring real sugar. To make the measurement I system work, bulk ingredients need to be used with as close as possible granular, is crystalline, or powdered sugar to the match size of sucrose that you are trying to replace.
19 An example of this is that you pick the lactitol and maltitol the same crystalline size as 2o granulated sucrose when making formula 1 and lA, or slightly larger so that it will make 2t up for the inulin which does not come in aform that is crystalline or is as heavy per 22 granular as sugar. This way the preferred invention formula will weigh as much as sugar 23 cup for cup. It is important to take all this into consideration when engineering the formula WO 98!04156 PCT/US97113526 1 to measure one for one for granulated sugar, brown sugar and powdered sugar.
See Table 2 2 - Volume and Weight Measurement Comparisons.

tllA

9 SUGAR/SUB. SUGAR GRANULATEDSUGAR 2I2A SUGAR

POWDERED

VOLUME- l CUP 1 CUP 1 CUP L CUP 1 CUP

1~ Polysaccharides release gas when fermented in the colon. The bulk sweeteners had 14 to be added to the present invention with ADI and possible side effects in mind. The goal is was to reduce the unpleasant side effects of flatulent gas as much as possible by the 16 percentages by weight of these ingredients as the synergistic sweetening composition was 1~ formulated. Research into relief of the flatulent gas was paramount in including an anti-18 flatulent agent that could work after undergoing various preparation and processing 19 techniques. Research into how the human body handles fibers and polysaccharides is very 2o similar. When fiber is ingested in a large amount for the first time, the side effects are 21 similar to eating polysaccharides for the first time. As we introduce both the fiber and 22 polysaccharides into our diet, slowly our bodies build up a tolerance to the side effects.
2~ More and more of the fiber, polysaccharides, or both can be ingested.
Increase in water 2a consumption can also help with the amount of flatulent gas formed. A small amount of a 2s mono or di-saccharide can be added to help the browning of the baked food product.
25 Sugars can cause the desired browning in an ingestible food by the method of 27 caramelization. Caramelization occurs when sugars are heated to such intense temperatures as VOLUME AND WEIGHT MEASUREMENT COMPARISONS

t that they melt and a series of chemical reactions begin to take place, which ultimately can 2 lead to a charred or burned product if not careful. Some caramelization is desired. The Maillard Reaction is another way ingestible foods brown is described as non-enzymatic browning. It to is a series of reactions involving the condensation of a sugar and an amine.
s During the course of this series, the product is transformed from an essentially colorless 6 substance to a golden color and darker if not watched. Natural fructose is the preferred embodiment because it is easily tolerated by diabetics. Inulin can contain up to 8% of free 8 mono-and di-saccharide.
The study of Table 3 shows the blood glucose levels in the blood after a four hour io fast. The person tested was then given 12.5 grams (1 tablespoon) of glucose in water and 11 their blood glucose levels were tested every 15 minutes up to an hour.
Again the same i2 persons blood glucose levels were tested after 4 hours of fasting and then ingesting 12.5 t3 grams (1 tablespoon) of Formula 1 of the present invention in water. The testing continued is every 15 minutes for 1 hour. The study shows how the body can handle the present invention without significant increases in the blood glucose and insulin levels.

3 Person Tested#I #2 #3 #4 #5 #6 4 Fasting Blood82 83 87 80 77 89 Sugar mg/dl 6 Blood Sugar after 7 eating 12.5 grams of 8 glucose 9 mgldl 15 thin. 90 93 97 86 88 102 11 30 min. 121 125 130 lI9 135 125 12 45tnin. 113 110 116 118 121 118 13 1 liour 110 108 112 I11 115 99 14 Fasting Blood77 80 82 83 79 85 Sugar mgldl 16 Blood Sugar after 17 eating 12.5 grams of 18 Formula l # 1 mgldl 15 min. 78 81 84 83 78 86 21 3U min. 78 82 85 82 77 84 22 45 min. 76 79 81 80 77 83 23 60 min. 74 78 79 79 75 82 The argument can be made that when using the present invention as a one-to-one 2s substitution for the whole of the sugar in ingestible foods that you replace it with a 29 composition that has a small amount of simple sugars in it. This is true, but the goal of 3o using this invention as a one-to-one substitution is to make it easy to substitute the total 31 amount of sugar called for with the same amount of the present invention.
The simple 32 sugars have been added only as a browning agent to help the overall performance of the 33 present invention in the area of baking. The present invention does work in all types of t applications without the small amount of simple sugars. The sugars can be optionally 2 added to help with the browning effect. Great care has gone into making this synergistic . 3 sweetening composition an overall sugar substitution for all types of applications while at a the same time keeping the present invention diabetic safe.
Other objects, advantages, and capabilities of the present invention will become 6 more apparent as the description proceeds.
7 The method for manufacturing asynergistic sweetening composition comprises:
s (a) preparing a diluted mixture of intense sweeteners and water at a correct strength needed for the composition;
(b) spraying the diluted mixture over bulk sweeteners;
11 (c) drying the above mixture;
t2 (d) mixing the bulk sweeteners and intense sweeteners in adrum mixer for about t3 20 minutes until completely dispersed;
14 (e) adding the intense sweeteners, the flavor enhancer and the anti-flatulent agent to the bulk sweeteners and intense sweeteners and mixing until 16 completely dispersed;
17 (f) pouring the finished mixture into air tight packaging and sealing.

2o In accordance with the present invention, it has been found that the synergistic 2t properties of the intense sweeteners and bulk sweeteners have increased dramatically the 22 overall effect in foods. Synergy is the level of perceived sweetness that becomes the 23 greater than the sum of the parts. It increases the pleasant sugar taste in all types of WO 98/04156 PCTlUS97/13526 t ingestible foods. The sweetness in this invention is retained under processing conditions 2 including, but not limited to the pH, moisture, and heat. This makes it ideal for processed ingestible foods that undergo high intense heat. The only exception known is that there is not enough mono or di-saccharide in the invention to feed the yeast necessary to raise yeast s doughs. The synergistic effect makes it possible to use less of each of the intense sweeteners (up to almost 50 % less) of two intense sweeteners combined compared to 100 of the original intense sweetener's sweetness level. This lowers the cost of the amount of 8 intense sweeteners used but also increases the synergy of the bulk sweeteners. The synergy effect is also found to be flavor-enhancing characteristics that have been demonstrated by to masking many "aggressive" flavors such as cinnamon, peppermint, ginger, coffee, etc.
i i The addition of a natural flavor enhancer, ethyl maltol also clarifies the cotton candy flavor i2 used in table top testing.
13 The present invention solves the bulk problem so necessary when replacing all the t4 sugar in a baked food product. In the past, taking two cups of sugar out of a cake recipe ~5 and replacing it with asmall amount of intense sweetener or even apartial bulking agent t6 caused the texture, appearance, and taste to be lacking. Baking and cooking recipes 17 contain many ingestible food products that simply do not turn out the same if the bulk is not replaced. The bulk sweeteners should have many of sucrose's physical characteristics i9 including and not limited to solubility, sweetness, viscosity, and tolerance to heat.
2o The present invention can be used in a one-to-one substitution of granulated sugar 2~ and with the simple addition of a brown sugar or molasses flavoring at the time of mixing, 22 it can replace brown sugar in all ingestible foods. Many recipes call for brown sugar and 23 would be very limiting if you used the present invention to substitute the granulated sugar WO 98/O~t156 PCTIUS97113526 I and still left in the brown sugar. The synergistic sweetening composition is prepared with 2 the addition of brown sugar flavoring, molasses flavoring, or mixtures thereof in ingestible 3 foods. See Table 4 - Brown Sugar Substitution Chart.

Brown Sugar - Brown Sugar Flavoring & Invention 8 1/2 cup 1/2 tsp 112 cup 9 I cup I cup i cup I pound 2 tsp I pound II

12 The present invention can also be used in a one-to-one substitution of powdered sugar.
13 The bulk sweeteners must be in powdered form to add a pleasant mouth feel.
The invention 14 used in a one-to-one substitution of the whole powdered sugar in ingestible food includes but Is is not limited to icings, frostings, sprinkled on food, candy, and marshmallows.
16 The significant aspect of the one-to-one substitution is the ease in substituting all the I~ sugar in ingestible foods without complicated experimentation on each food product The 18 consumer, whether a home cook, chef, a restaurant cook, manufacturer of large volumes of 19 ingestible products, or anyone else that will use this invention will not have to adjust the sugar 2o substitution amounts for each recipe because that time consuming detail has been eliminated.
21 The mixing and addition of this invention to ingestible food are exactly like adding sucrose or 22 other sugars into the same foods with no special instructions.
23 The present invention is diabetic safe. That means that the carbohydrates (excluding 24 the simple sugars) do not have to be counted by a diabetic person, whereas in sugar and starch 1 carbohydrates this is not the case. The bulking ingredients used in the present invention are 2 labeled nutritionally under "other" carbohydrates except for the small amount of the simple 3 sugars. The diabetic individual does not have to count these as carbohydrates that can significantly raise or lower the glucose of insulin in their blood. The labeling of foods made with the invention can be labeled "reduced or low calorie" depending on the finished ingestible 6 food's final nutritional information, "diabetic safe" or "tooth friendly".
The finished ingestible food product can even be more reduced calorie or low calorie when used in conjunction with a 8 fat substitute. This is so important to the individual who is obese or diabetic.
9 If the present invention uses the pearl aspartame as one of the intense sweeteners, it l0 has been reported by Holland Sweetener Company that this particular type of aspartame bakes 11 better if used in a low fat mixture. Such an example of this is using it in conjunction with the i2 one-to-one low fat substitute disclosed in patent application no. 08/S
16,868 filed on 08/81/95 13 by the same inventor. In using the pearl aspartame as part of the invention with the one-to-one t4 fat substitution no undesirable effects are observed. If the food mixture is high in fat, sometimes the pearl form of aspartame leaves behind small hard balls of undissolved aspartame especially in foods such as cookies that are cooked a shorter period of time.
Still, the pearl 17 form of aspartame is preferred over the encapsulated form of aspartame as previously 1s described. It bakes and retains its sweetness better in baking and cooking application than the 19 encapsulated form.
The method to produce the synergistic sweetening composition includes the following 21 steps. First, if using an intense sweetener such as talin or any sweetener that is at least 2000 22 times sweeter than sucrose, it has to be diluted to the strength needed in the embodiment.
23 Talin is 3000 times sweeter than sucrose and over $12,000.00 dollars a kilogram. With the t synergistic effect of using it with a combination of other intense and bulk sweeteners the talin 2 sweetness can increase up to 40,000 times sweeter than sucrose. Using such small amounts of 3 talin require that the talin be diluted in a water to the strength needed in this present invention and then sprayed evenly over one of the bulk sweeteners or sweeteners, such as the fructose.
That way the talin would be evenly dispersed throughout the embodiment and not be lost by using minuscule amounts.
Second, the rest of the bulk sweeteners and sweetener (fructose) that include the talin s are mixed in a rotating drum mixer until completely dispersed. The acesulfame-K, or other 9 intense sweeteners, that are around 300 times sweeter or less can be added with the anti-to flatulent agents, Yucca schidigera extract or other anti-flatulent agents, to natural flavor ~ t enhancer ethyl maltol. They need to be added toward the end of the process and mixed until t2 evenly dispersed. The humidity the day of the mixing should be low to prevent caking and 13 ingredients sticking together. Lastly, the composition is poured and sealed into air tight t4 packaging and stored in a coot dry place.
The method of processing reduced calorie and diabetic safe ingestible products using 16 the present invention includes normal preparation methods, i.e. baking, cooking, mixing of 17 uncooked mixtures, table top use, and manufacturer's processing techniques, etc., as described 18 later in Examples 1-12 - Ingestible Foods-Sugar and Fat Comparisons.
19 The present invention contains one or more intense sweeteners that can be derived 2o from the following groups of tooth friendly, natural and synthetically made intense sweeteners.
21 The groups consisting of dipeptides such as aspartame includes both the encapsulated 22 and pearl farms, acesulfame-K and its salts, thaumatin or talin with or without Arabic gum, 23 saccharin and its salts, cyclamate and its salts, chlorodeoxysugar derivatives such as sucralose, 1 alitame, xyfitol, stevioside, glycyrrhizin, dihydrochalcones, monellin, 2 chlorodeoxygalactosucrose derivatives, the icorice extract, or mixtures thereof. Each of these 3 intense sweeteners has adistinct sweetening intensity compared to sucrose.
These intense sweetening agents of the present invention can be used in many physical forms well known to the art. These physical forms can include spray dried, powdered, beaded, 6 pearl, encapsulated forms, liquid form in use in liquid sweeteners and mixtures thereof.
7 The present embodiments further comprise the use of one or more bulk sweeteners or s agents that can be derived from the following groups of natural and synthetically made non-9 cariogenic bulk sweeteners. These bulk ingredients fail into the category of diabetic safe and to tooth friendly. They need to have less calories per gram than 4 kcal per gram found in 11 carbohydrates from sugars and starches. The first group consists of polyol alcohols that 12 include lactitol, maltitol, mannitol, sorbitol, erythritol, galactitol, isomaltulose, polyglucose, t3 polymaltose, carboxymethylceliulose, carboxyethylcellulose, arabinogalactan, microcrystalline 14 cellulose, polydextrose and improved polydextrose, palatinit, indigestible dextrins, or mixtures thereof.
16 The present embodiments further comprise the use of one or more oligosaccharides 17 from the second group consisting of inulin, branched inulin, linear fructo-oligosaccharides 18 formed from hydrolysis of inulin, branched fructo-oligosaccharides formed from fructosyl 19 transferase reaction on sucrose, or mixtures thereof. The inulin can be derived from chicory 2o extract or from over 35,000 other plants containing inulin. The fructooligosaccharides are 21 obtained from processes used on saccharose, fructose, fructans, levans, from their products of 22 hydrolysis, or from the plants with fructans.

1 The synergistic sweetening composition is comprised of one or more mono or di-a saccharides to be added or occur naturally in the oligosaccharide. The addition of this group is to help in the browning of the finished baked product only. These sweeteners are 4 considered simple sugars and have four kcal. per gram. They are listed under carbohydrate -sugar on a nutritional label. The small amount of the simple sugars is important so that it will 6 not significantly raise the glucose and insulin levels of the blood when used in the present invention in ingestible foods. The group consists of fructose, glucose, sucrose, or other simple sugars, or mixtures thereof.
9 The synergistic sweetening composition contains one or more anti-flatulence agents 1o which include lactobacillus acidophilus cultures, yucca schidigera extract, or simethicone, to ~ 1 help with the discomfort of the gas produced in the large intestine or colon caused by the ~2 fermentation of the polysaccharides by the micro flora. This addition of these agents does not 13 affect in any way how the present invention sweetens or works as a sugar replacement. The 14 research on anti-flatulence ingredients that can withstand high temperatures of processing after I5 being added to the present invention is not known. In fact the whole area of anti-flatulent t6 agents that work in the large intestine or colon after the ingestion of ingestible foods is very m limited. There is quite a bit of research on simethicone as an anti-flatulent which is believed to 18 work as an anti-foaming drug which helps to break up the gas bubbles in the colon. It is used ty in many over-the-counter drugs for indigestion, diarrhea, flatulence, heartburn, etc. To work 2o in the present invention, it can be encapsulated with various coatings to work more effectively 2~ after the baking, cooking or processing in high temperatures. Lactobacillus acidophilus 22 culture has many of the same characteristic benefits of the inulin as far as the bifidogenic 23 effects in the colon are concerned. It also has been known to help with flatulent gas. The 1 drawback of using this as an ingredient in the present invention is that the bacteria and 2 enzymes in this culture are not heat resistant and are killed offwhen heated in ingestible food 3 products that require baking and cooking especially with longer cooking times. Still some small helpful ei~'ects are left from the products left after the metabolism of the other components of the culture by the lactobacillus bacteria. The actual by-product that 6 accomplishes this effect is unknown at this time. Yucca schidigera extract is known as a natural anti-foaming agent and is not a drug. It has never been used before as an anti-flatulent 8 agent. The research on the testing of yucca schidigera as an anti-flatulent agent is non-9 existing. It seems to work in the same way as simethicone does as an anti-foaming agent in the large colon to help break up the large gas bubbles. In some forms it can have a very 11 strong taste and can be encapsulated to mask the strong flavor when incorporated into the 12 present invention.
13 The present invention composition looks like a white, dry, slightly powdered and t4 crystalline composition. It has a sweet cotton candy flavor when tasted by itself. The invention is water soluble and the flavor becomes more sugar-like when it is mixed into liquid 16 used in food processing. The solubility of the invention increases as the temperature rises and m it thus increases in sweetness. See Table I- Sweeteners (Sugars), Intense Sweeteners, and 18 Bulk Sweeteners Chart. It is readily soluble in water and can rapidly dissolve and be easily 19 mixed into foods and beverages without new mixing instnictions. The sweetness of the composition is usually very rapidly perceived providing an "impact" sweetness and the 2t synergistic effects of the ingredients gives it a well-rounded profile. The present invention is 22 very stable if stored air tight and in a cool, dry place. Some of the ingredients have a tendency 23 to be hygroscopic and can absorb water from the humidity in the air if not covered well. It is still stable when exposed to high temperatures for a limited time period which can occur under 2 unfavorable storage conditions.
3 The form of the present invention can be put into bulk packaging for consumers or commercial use, measured packets, tablet form, dissolved in a liquid for a tabletop sweetener if so desired or in the case of a liquid sweetener used in certain food production or other types of uses. Liquid glucose and fructose syrups are examples of a liquid sweetener used in many special applications.
8 The present invention consists of one or more natural or artificial intense sweeteners.
9 One goal is to achieve an all natural synergistic sweetening composition, but taste overrules the natural sweetener requirement. The intense sweeteners are at a level of from about 0.001 1 t to 8 weight percent. Two intense sweeteners are used in the preferred embodiment. The 12 present invention consists of two or more natural or artificial bulk sweeteners at a level of 13 from about 0.5 to 99 weight percent. The preferred embodiment includes two natural bulk sweeteners. The present invention consists of one or more of the bulk sweeteners to include a natural or artificial oligosaccharides. The oligosaccharide in the preferred invention is natural t6 inulin from chicory root. The present invention consists of one or more natural or artificial 1~ sweeteners which include mono or di-saccharide to help with browning at a level of from 1$ about I to 15 weight percent. The preferred embodiment can include naturally occurring 19 fructose, glucose, and sucrose in inulin and additional fructose. The synergistic sweetening composition consists of one or more, natural or artificial anti-flatulent agents at a level of from 21 about .001 to 5 weight percent. The present invention consists of one or more flavoring agents 22 at a level of from about .0001 to 5 weight percent. The preferred embodiment includes a 1 natural flavor enhancer, ethyl maltol and a natural brown sugar flavoring to use in brown 2 sugar replacement.

s The present invention embodiment has two preferred formulas for granulated or brown 6 sugar listed as Formula 1 and Formula 1 A. And two preferred formulas for powdered sugar Formula 2 and Formula 2A. Note that the mixing instructions have been described previously.
s g FORMULA 1 Granulated or Brown* Sugar TYPE INGREDIENT WEIGHT PERCENT

11 Intense Acesulfame-K .0015%

Talin .0001 I2 Bulk Inulin from chicory extract Maltitol 50%

Lactitol 33.98%

12%

13 Sweetener Fructose 4%

14 Anti-Flatulent AgentYucca schidigera .0084%
extract Flavoring Agents Ethyl maltol .01 100%

lb *
Add brown sugar or molasses flavoring according to Table when substituting for brown 18 sugar.

FORMULA I SUCROSE LESS CALORIES

3 WEIGHT 1008. 100g.

4 VOLUME-MEASURE '/z cup '/~ cup CALORIES

6 TOTAL I 89k cal 400k cal 52.7% less 8 SUGARS 97g. 100g.

9 STARCHES 8.3g.* 100g.

11 OTHER**

12 D)ETARY 45.58 0 13 FIBER 43.28.*** 0 I4 % OF CALORIES

FROM 17.5% 100%

*
Some samples of insulin contain less than 8.6%
simple sugars.

* * "Other" carbohydrates are not counted as carbohydrates to the diabetic.
These 21 'other' carbohydrates do not significantly raise the glucose or insulin levels of the blood and 22 they have less than 4 k cats per gram found in sugars and starches.
23 * * * Solitary Dietary Fiber from inulin.

27 Acesulfame-K .0015%

28 AspartameTi" .0015%

29 Lactitol 12%

Maltitiol 23.9056%

31 Inulin 50%

32 Improved polydextrose10%

33 Fructose 4%

34 Simethicone .0814%

Ethyl maltol .O1 36 TOTAL 100%

38 * Add Brown Sugar Flavoring to the invention according to Table # 4 when substituting for brown sugar.

FORMULA lA Granulated and Brown* Sugar GRANULATED

FORNIULA lA SUCROSE LESS CALORIES

4 WEIGHT 1008. 100g.

VOLUME- '/z cup 'h cup CALORIES 169.7k cal 400k cal 57.5% less s TOTAL

9 CARBOHYDRATES 96.Sg. 100g.

1o SUGAR 8.3g.* 100g.

13 OTHER 45g.** 0 i DIETARY 43 .2g. * 0 4 * *

is FIBER

16 % OF CALORIES 19.6% 100%

~

1g CARBOHYDRATES

*
Some samples of inulin contain less than the 8.6%
simple sugars used.

21 ** The carbohydrates listed under "other" do not need to be counted by diabetics as 22 carbohydrates.
23 The "other" carbohydrates do not significantly raise the glucose and insulin levels in 24 the blood when they are fermented. They have less than 4k cals per gram found in sugars and 25 starches.
26 * * * Solitary Dietary Fiber from inulin.
NUTRITIONAL INFORMATION FOR FORMULA lA

4 FORMULA 2 Powdered Sagar INGREDIENTS WEIGHT PERCENT
6 (same ingredients as (same weight percent as Formula I ) 7 formula 1 except in the 8 powdered form) 9 The exception being that all granulated bulk sweeteners and sweeteners have to be in to the powdered form for the proper mouth feel and texture.

14 WEIGHT 120g. 120g.

VOLUME-MEASURE 1 cup 1 cup t6 CALORIES

17 TOTAL 226.8k cal 466k cal S I .3% less 19 SUGAR 116.4g. 116.Sg.

STARCH 9.96g.* 116.Sg.

23 DIETARY 54.6g. 0 24 FIBER 51.84g.*** 0 % OF CALORIES

26 FROM 17.6% 100%

29 * Some samples of inulin contain less than the 8.6% simple sugars used.

** The carbohydrates "other"
listed under do not need to be counted by diabetics as 31 carbohydrates.

1 The "other" carbohydrates do not significantly raise the glucose and insulin levels in 2 the blood when they are fermented. They have less than 4k cats per grams found in sugars and 3 starches.
4 *** Solitary Dietary Fiber from inulin.
6 FORMULA 2 Powdered Sugar INGREDIENTS WEIGHT PERCENT
g (same ingredients as (same weight percent as Formula lA) 9 formula 1 A except in the to powdered form) WEIGHT 1208. 1208.

16 VOLUME-MEASURE 1 cup 1 cup 18 TOTAL 203.6k cal 466k cal 56.3% less SUGAR 115.88. 116.58.

21 STARCH 9.96g.* 116.58.

24 DIETARY 548.** 0 FIBER 51.848.*** 0 26 % OF CALORIES

27 FROM 19.6% 100%

*
Some batches of inulin have less than 8.6%
simple sugars.

The'other' carbohydrates are diabetic safe and do not need to be counted as the drates called sugar and starches.
They do not significantly affect the glucose and carboh y 1 insulin levels of the blood. The "other" carbohydrate, when fermented in the large colon, have 2 less than 4k cai per gams found in sugars and starches.
3 *** Solitary Dietary Fiber is from the inulin.
4 Examples 1-12 Each example is in three parts, i.e. A, B and C. "A" is an ingestible food made with 6 regular sugar and fat. "B" is an ingestible food that the sugar has been replaced with one of 7 the formula's of the present invention and labeled as a sugar substitute.
"C" is an ingestible 8 food where not only has the sugar been replaced with one of the formulas of the present 9 invention, but also the fat was replaced with a 93% less fat than butter, one-to-one fat l0 substitute. The low-fat substitute used in the examples has nutritional characteristics as 11 follows in 100 grams of the product.
12 Product Value 13 Calories 285 14 Total/Carbohydrates57.Sg Sugar Og 16 Starch 57.Sg 17 Total Fat 5.948 18 Saturated 3.92 19 Monosaturated 1.43 Polyunsaturated .18g 21 Cholesterol I Smg 22 Sodium 356mg 24The purpose of the examples is to show the reduction in sugar and calories using the 2spresent invention on its own compared to a high sugar example A., but when used in 26conjunction with a low fat substitute as in patent application 08/516,868 the reduction in calories are very significant, i.e. close to 50% less, and the sugar reduction stays the same.
2 The present invention can be used with a low fat substitute to show impressive calorie reduction plus significant sugar reduction.
To understand the following examples, please note the following:
1 ) The total carbohydrates equal all available carbohydrates. The figure in the 6 parenthesis is the total carbohydrates a diabetic needs to count. The "other" carbohydrate is subtracted from the first figure in example 1 B. Butter Toffee/Formula 1 sugar substitute:
8 Total Carb g. 2.6(.22) where 2.6g is the carbohydrate including the "other"
and the (.22)g is 9 the carbohydrate that a diabetic must count.
1o 2) The Sugar figure is only the granulated, powdered, brown sugar or present 11 invention known as Formula 1 and lA and Formula 2 and 2A in the recipe. By figuring just 12 these sugars and the present invention the comparisons are more direct. The simple sugars ~3 found in the other ingredients are not figured into the sugar grams only into the total 1~ carbohydrates.

FOOD

4 Example #1 A. C. Nutritional Information 6 Butter Toffeelregulur Butter Totfee/Formulaserving size 1/8 7 sugar substitutellowcalories 368 tat 8 1 cup butter fat g 12.9 9 leap granulated sugar 1 cup low fat buttertotaUcarb g 65 replacement lU 3 tbsp pecans, chopped1 cup Formula 1 sugarsugar g 11 substitute starch g 12 3 tbsp pecans, choppedother g 13 Nutritional Information dietary 14 fiber g 0.3 serving size 1/75 Nutritional Information 16 calories 33.7 66% of total calories from sugar 17 fat g 2.6 serving size 1175 29% of total calories 18 totaUcarb g 2.7 calories 15.3 from fat 19 sugar g 2.66 fat g .04 starch g totallcarb g 4(1.64)B.

21 other g 0 sugar g .22 22 dietary starch g Lemon Meringue PieIFormula 23 fiber g 0 other g 1.21 sugar substitute 24 dietary 32% of total calories fiber g 1.15 1 whole pie crust from sugar 26 82% of total calories 1 1/2 cup Formula 1 sugar 27 from fat 5.75% of tots! caloriessubstitute from 28 sugar 3 i/2 tbsp cornstarch 29 B. 2% of total calories1 112 cup water from fat 4 each egg yolks 31 Butter ToffeelFormula 54.5% less calories 112 cup lemon juice 32 sugar substitute 3 tbsp butter 33 2 tbsp lemon peel 34 I cup butter Example #2 1 cup Formula 1 sugar A. 1l2 cup egg whites substitute 36 3 tbsp pecans, chopped 1/4 tsp cream of tartar 37 Lemon Meringue pie/ 112 cup Formula I/

38 regular sugar substitute 39 Nutritional Information 112 tsp vanilla 41 serving size 1175 1 whole pie cruet 42 calories 28.5 I 1/2 cup granulatedNutritional Information sugar 43 fat g 2.6 3 112 tbsp cornstarch 44 totaUcarb g 2.6(.22) 1 1/2 cup water serving size 1l8 sugar g .22 4 each egg yolks calories 278 46 starch g 1/2 cup lemon ,juicefat g 12.9 47 other g 1.21 3 tbsp butter totaUcarb g 64(19.7) 48 dietary 2 tbsp lemon peel sugar g 4.15 49 fiber g i.15 starch g 112 cup egg whites other g 22.75 51 3% of total calories 1/4 tsp cream of dietary from tartar 52 sugar 112 cup granulated fiber g. 21.6 sugar 53 82% of total calories 1/2 tsp vanilla 54 from fat 6% of total calories from 15.:1% less calories sugar 1 29% of total caloriesdash salt 11.5% less calories 2 from fat 6 cups apples sliced 3 24% less calories 2 thsp butter C.

C. Apple PieIFormula IA

6 sugar substitutellow fat 7 Lemon l~leringue Pie/ substitute Formula 1 8 sugar subst/low fat y Nutritional Information2 whole low fat pie crusts 1()I whole low fat pie 314 cup Formula IA/
crust sugar 1 1 1/2 cup Formula serving size ll8 substitute I 1 sugar 12 substitute calories 363 1/4 cup flour 13 3 1I2 tbsp cornstarchfat g 15.4 II2 tsp nutmeg 14 1 1/2 cup water totaUcarb g (54.8) 1 tsp cinnamon 4 each egg yolks sugar g 18.75 dash salt 16 112 cup lemon juice starch g 6 cups apples sliced 17 3 thsp Icnv fat substituteother g 2 tbsp fat substitute 18 2 tbsp lemon peel dietary 19 tiber g 1l2 cup egg whites Nutritional Information 21 114 tsp cream of tartar2l1% of total calories from sugar 22 1/2 cup Formula 1/ 38% of total caloriesserving size 1l8 23 sugar substitute from fat calories 175 24 1l2 tsp vanilla fat g 1.3 B. total/carb g 49.7(33.17) 26 sugar g 1.53 27 Nutritional InformationApple PielFormula starch g IA

2g sugar substitute other g 8.43 29 serving size 1/8 dietary calories 216 2 whole pie crusts fiber g 8.1 31 fat g 1.2 31:1 cup Formula IA/
sugar 32 totallcarb g 73(28.65)substitute 3% of total calories from sugar 33 sugar g 4.15 . II4 cup flour 7% of total calories 34 starch g 1/2 tsp nutmeg from fat other g 22.75 1 tsp cinnamon 52% less calories 36 dietary dash salt 37 fiber g 21.6 6 cups apples sliced 3g 2 tbsp butter Example #4 39 8% of total calories A
from sugar 41 5% of total calories Nutritional InformationSweet & Sour Chickenlregular 42 from fat 43 41% less calories serving size 1l8 1l4 cup oil calories 321 4 cup chopped cooked chicken fat g 15.4 1 large green pepper 46 Example #3 totaUcarb g 5-1.2(37.7)1 large red pepper 47 A. sugar g 1.53 1 large onion 4g starch g 1 cup water 49 Apple Pielregular other g 8.43 2 tsp chicken bouillon dietary 13 oz can pineapple chunks in 51 2 whole pie crusts fiber g 8.1 ,juice (unsweetened) 52 314 cup granulated 2 tbsp soy sauce sugar 53 1/4 cup dour 4% of total calories 2 tbsp cornstarch from sugar 54 1l2 tsp nutmeg 43% of total caloeies1l4 cup vinegar 1 tsp cinnamon from fat 112 cup brown sugar 1 Nutritional InformationSweet & Sour Chicken/FormulaNutritional Information 2 Serving size 1/4 1 Serving size 1136 3 calories 582 sugar substitute/low calories 75 fat 4 fat g 26.3 fat g 3.1 totaUcarb g (-t3.5) 114 cup fat substitutetotaUcarb g 10 6 sugar g 25 4 cup chopped cooked sugar g 5.5 chicken 7 starch g 1 large green pepper starch g 8 other g 1 large red pepper other g 9 dietary 1 large onion dietary tiber g 1 cup water fiber g .3 11 2 tsp chicken bouillon 12 I7% of total calories13 oz can pineapple 40% of total calories from sugar chunks in from sugar 13 40% of total caloriesjuice (unsweetened) 38% of total calories 14 from fat 2 tbsp soy sauce from fat 2 tbsp cornstarch 16 B. II4 cup vinegar B.

17 112 cup Formula 1 I8 Sweet & Sour ChickenlFormulasugar substitute Ranger Cookies/Formula 19 1 ll2 tsp brown sugar Sugar Substitute sugar substitute flavoring 21 Il2 cup margarine 22 114 cup oil 2 large eggs 23 4 cup chopped cooked Nutritional Information1/2 cup Formula 1 chicken sugar 24 1 large green pepper Serving size 114 substitute 1 large red pepper calories 293 112 cup Fotmula 1 sugar 26 1 large onion fat g 2.2 substitute 27 I cup water totallcarb g 53(30.83)112 tsp brown sugar flavoring 28 2 tsp chicken bouillonsugar g 2.07 1 cup all-purpose flour 29 13 oz can pineapple starch g 112 tsp baking powder chunks in juice (unsweetened) other g 11.37 1l2 tsp baking soda 31 2 tbsp soy sauce dietary 1l4 tsp salt 32 2 tbsp cornstarch fiber g 10.8 1 cup oats 33 114 cup vinegar 2.8% of total calories1 cup corn flakes from sugar 34 1/2 cup Formula 1 7% of total calories 1/4 cup coconut flakes sugar substitute from fat 36 1l2 tsp brown sugar 50% Less calories 37 flavoring Nutritional Information 38 Serving size 1136 39 Example #5 calories 63 Nutritional InformationA. fat g 3.1 41 Serving size 114 totaUcarb g 9.9(4.98) 42 calories 532 Ranger Cookieslregularsugar g .46 43 fat g 26.3 starch g 44 totaUcarb g 5U(27.83)112 cup margarine other g 2.52 sugar g 2.07 2 large eggs dietary 46 starch g 1l2 cup granulated fiber g 2.4 sugar 47 other g 11.37 112 cup brown sugar, 48 dietary packed 3% of total calories from sugar 49 fiber g 10.8 1 cup all-purpose 44% of total calories dour SU 1.5% of total calories1l2 tsp baking powderfrom fat from sugar 5! 44% of total calories1l2 tsp baking soda 16% less calories 52 from fat 1/4 tsp salt 53 8.5% Less calories 1 cup oats 54 1 cup corn flakes C. 1l4 cup coconut flakes 1 C. calories 70 substitute 2 fat ~ 3.3 3 1l2 cups all-purpose flour 3 Ranger Cookies/FormulatotaUcarb g 9 I tsp baking powder I

4 Sugar Substitutellow sugar g 3.3 1 tsp baking soda tat starch g 1 tsp salt 6 112 cup low fat butterother g 2 tsp vanilla 7 replacement dietary 1/2 cup milk 8 2 large eggs fiber g 9 112 cup Formula 1 sugar substitute 19% of total calories Nutritional Information from sugar 11 ll2 cup Formula I 43% of total calories Serving size 1160 sugar 12 substitute from fat calories 44.5 13 112 tsp brown sugar fat g .3 flavoring 14 1 cup all-purpose B. totallcarb g 10.8(7.86) flour 1/2 tsp baking powder sugar g .28 16 1/2 tsp baking soda Sugar CookieslFormula starch g IA sugar 17 II4 tsp salt substitute other g 1.5 18 1 cup oats dietary 19 I cup corn flakes 1 cup butter fiber g 1.44 114 cup coconut flakes2 large eggs 21 1 cup Formula IA sugar3% of total calories from sugar 22 Nutritional Informationsubstitute 6% of total calories 23 Serving size 1136 3 112 cups all-purposefrom fat flour 24 calories 47 1 tsp baking powder 36% less calories fat g .5 I tsp baking soda 26 totaUcarb g 11.4(6.48)1 tsp salt 27 sugar g .46 2 tsp vanilla Example #7 28 starch g 1l2 cup milk A.

29 other g 2.52 dietary Sugar Cookie Frostinglregular 31 fiber g 2.4 Nutritional Information 32 Serving size 1160 1/4 cup butter 33 4% of total calories calories 63 2 cups powdered sugar from sugar 34 10% of total caloriesfat g 3.4 2 tbsp milk from fat totaUcarb g 8.9(46) 1 tsp vanilla 36 37% less calories sugar g .28 37 starch g Nutritional Information 3 other g 1.5 Serving size 1148 g 39 Example #6 dietary calories 28 A. fiber g 1.44 fat g 1 41 totaUcarb g 5 42 Sugar Cookieslregular2% of total calories sugar g S
from sugar 43 47% of total calories starch g 44 1 cup hotter from fat other g 2 large eggs 10% less calories dietary 46 1 cup granulated sugar fiber g 47 3 112 cups all-purpose flour 48 1 tsp baking powder C. 71% of total calories from sugar 49 1 tsp baking soda 32% of total calories 1 tsp salt Sugar CookieslFormula from fat IA sugar 51 2 tsp vanilla suhstitutellow tat 52 1/2 cup milk B' 53 1 cup low fat butter replacement 54 Nutritional Information2 large eggs Sugar Cookie FrostinglFormnla Serving size 1160 1 cup Formula lA sugarlA

1 sugar substitute Example #8 1 tsp cinnamon 2 A. 1 tsp baking soda 3 11=t cup butter 4 2 cups Formula lA Oatmeal Cake and Coconut1/4 cup margarine powdered sugar substitute Topping/regular 2 tbsp milk 6 2 tbsp milk 1 cup Formula lA
slaub.

7 1 tsp vanilla 1/2 cup margarine 1 tsp brown sugar flavoring 8 1 cup brown sugar 2 tbsp chopped nuts 9 1 cup granulated sugar1l4 cup coconut 10Nutritional Information2 large eggs 11Serving size 1/48 I cup oats, quick I2calories 23 1 1/2 cup boiling waterNutritional Information 13fat g 1 1 112 cup all purpose Serving size 1/15 flour 14totallcarb g 8(3.59) 1/2 tsp salt calories 237 15sugar g .41 1 tsp vanilla fat g 11.3 16starch g 1 tsp cinnamon total/carb g 52.5(28.98) 17other g 2.25 1 tsp baking soda sugar g 2.4 18dietary starch g 19fiber g 2.16 114 cup margarine other g 12 20 2 tbsp milk dietary 217% of total calories 1 cup brown sugar fiber g 11.52 from sugar 2232% of total calories2 tbsp chopped nuts 23from fat ll4 cup coconut 4% of total calories from sugar 2418% less calories 43% of total calories 25 from fat 26C. Nutritional Informat'ron19% less calories 27 Serving size 1/15 28Sugar Cookie Frosting/Formulacalories 294 C.

29lA fat g 11.3 30sugar substitutellow totallcarb g 46 Oatmeal Cake and fat Coconut 31 sugar g 26 Topping/ Formula lA sugar/low 321/4 cup low fat butterstarch g fat 33replacement other g 342 cups Formula lA dietary 1l2 cup lowfat butter/sub.
powdered 35sugar substitute fiber g 1 cup Formula lA
slaub.

362 tbsp mills 1 tsp brown sugar flavoring 371 tsp vanilla 35% of total calories 1 cup Formula lA
from sugar slsub.

38 34% of total calories 2 large eggs 39Nutritional Informationfrom fat 1 cup oats, quick 40Serving size 1/48 1 1l2 cup boiling water 41calories 18 B. 1 1l2 cup flour 42fat g .1 1/2 tsp salt 43totaUcarb g 9(4.59) Oatmeal Cake and Coconut1 tsp vanilla 44sugar g .41 Toppingl Formula lA 1 tap cinnamon s/sub.

45starch g 1 tsp baking soda 46other g 2.25 112 cup margarine 47dietary 1 cup Formula lA s/sub.1/4 cup margarine 48fiber g 2.16 I tsp brown sugar flavoring2 tbsp milk 49 1 cup Formula lA sJsub.1 cup Formula lA
s/sub.

509% of total calories 2 large eggs 1 tsp brown sugar from sugar flavoring 515% of total calories 1 cup oats, quick 2 tbsp chopped nuts 52from fat 1 1/2 cup boiling water1/4 cup coconut 5335% less calories 1 1l2 cup flour 54 1l2 tsp salt Nutritional Information 55 1 tsp vanilla Serving size 1/15 1 calories 196 3I4 cup Formula 1 9% of total calories sugar from sugar 2 fat g .9 suhstitute 7% of total calories 3 totaUcarb g 55(31.48) ll2 cup corn syrup from fat substitute 4 sugar g 2.4 1l4 tsp salt 47% less calories starch g 1/2 cup water 6 other g i2 1 tsp vinegar 7 dietary 10 cup popcorn, air-popped 8 fiber g 11.52 Example #10 9 5% of total calories A.
from sugar 104% of total calories Nutritional Information 11from fat Serving size 1116 Tangy Coleslaw/regular 1233% less calories calories 161 13 fat g 8.8 1 tbsp butter 14 totaUcarb g 28(11.37)2 tbsp flour sugar g 2.2 4 tbsp granulated sugar 16Example #9 starch g 1l4 tsp pepper 17A. other g 8.53 2 tbsp dijon mustard 18 dietary 1 1l2 cup chicken broth 19Caramel Popcornlregularfiber g 8.1 1J2 cup vinegar 8 cups shredded cabbage 21314 cup butter 5% of total calories ll2 cup chopped onion from sugar 22314 cup brown sugar 49% of total calories 23314 cup granulated from fat sugar 241I2 cup light corn 13% less calories Nutritional Information syrup 25114 tsp salt Serving size 1l9 261/2 cup water C. calories 75 271 tsp vinegar fat g 2.1 2810 cup popcorn, air-poppedCaramel PopcornlFormulatotaUcarb g 12 29 sugar substitutelcornsugar g 5.5 syrup aubllow fat starch g 31Nutritional Information other g 32Serving size 1J16 3/4 cup low fat butterdietary 33calories 185 replacement fiber g 34fat g 8.8 314 cup Formula 1 sugar 35totaUcarb g 28 substitute 29% of total calories from sugar 36sugar g 24 314 tsp brown sugar 25% of total calories flavoring 37starch g 3l4 cup Formula 1 from fat sugar 38other g substitute 39dietary 1l2 cup corn syrup B.
substitute 40fiber g 1J4 tsp salt 41 1J2 cup water Tangy ColeslawlFormula lA

4252% of total calories 1 tsp vinegar sugar substitute from sugar 4343% of total calories 10 cup popcorn, air-popped 44from fat 1 tbsp butter 45 Nutritional Information2 tbsp flour 46B. Serving size 1116 4 tbsp Formula lA
sugar 47 calories 113 substitute 48Caramel Popcorn/Formulafat g .8 ll4 tsp pepper 49sugar substitutelcorn totaUcarb g 35(18.37)2 tbsp dijon mustard syrup sub 50 sugar g 2.2 1 112 cup chicken broth 51314 cup butter starch g 112 cup vinegar 523/4 cup Formula 1 sugarother g 8.53 8 cups shredded cabbage 53substitute dietary 112 cup chopped onion 543/4 tsp brown sugar fiber g 8.1 flavoring WO 98/04156 PCTlUS97/13526 1 Nutritional Information114 cup butter ll4 cup low fat butter 2 Serving size 1/9 I/2 cup brown sugar, replacement packed 3 calories 63 1 pound carrots 1/2 cup Formula 1 sugar 4 fat g 2.1 substitute totaUcarb g 12(7./) 112 tap brown sugar flavoring 6 sugar g .46 Nutritional InformationI pound carrots 7 starch g Serving size 1/4 8 other g 2.5 calories 247 9 dietary fat g 11.6 Nutritional Information fiber g 2.4 total/carb g 37 Serving size 1/4 11 sugar g 25 calories 135 12 3% of total calories starch g fat g 1.1 from sugar 13 29% of total caloriesother g totaUcarb g 43(20.83) 14 from fat dietary sugar g 2 16% less calories fiber g starch g 16 other g 11.37 17 C. 40% of total calories dietary from sugar 18 42% of total calories fiber g 10.8 19 Tangy Coleslaw/Formulafrom fat lA

sugar substitute/tow 6% of total calories fat from sugar 21 B_ 7% of total calories 22 1 tbsp low fat butter from fat substitute 23 2 tbsp flour Brown Sugared Carrots/45% less calories 24 4 tbsp Formula IA Formula 1 sugar substitute sugar substitute 26 114 tap pepper 1/4 cup butter 27 2 tbsp dijon mustard 1/2 cup Formula 1 sugarExample #12 28 1 1/2 cup chicken substitute A.
broth 29 1/2 cup vinegar I/2 tap brown sugar flavoring 8 cups shredded cabbage1 pound carrots lemonade/regular 31 1/2 cup chopped onion 32 3 cups water 33 Nutritional Information1 cup Iemoa juice(about 34 Nutritional InformationServing size 114 lemons) Serving size 1/9 calories 191 1/2 cup granulated sugar 36 calories 57 fat g 11.6 37 fat g .2 totaUcarb g 35(12.83) 38 totallcarb g 13(8.1) sugar g 2 Nutritional Information 39 sugar g .46 starch g Serving size 1/4 starch g other g 11.37 calories 112 41 other g 2.5 dietary fat g 0 42 dietary fiber g 10.8 totaUcarb g 30 43 fiber g 2.4 sugar g 25 44 4% of total calories starch g from sugar 3% of total calories 54% of total calories other g from sugar 46 3% of total calories from fat dietary 47 from fat 23% less calories fiber g 48 24% less calories 49 C. 89/. of total calories from sugar 0% of total calories 51 Brown Sugared Carrots/from fat 52 Example #I1 Formula 1 sugar substitutellow 53 A. fat 54 B_ Brown Sugared Carrots/regular I lemonadelFormula 1 2 sugar substitute 4 3 cups water i cup lemon juice(about 4 6 lemons) 7 1l2 cup Formula 1 sugar 8 substitute 11 Nutritional Information 12 Serving size 114 13 calories 63 14 fat g 0 totaUcarb g 30(7.83) 16 sugar g 2 17 starch g 1$ other g 11.37 19 dietary fiber g 10.8 22 13% of total calories from sugar 23 0% of total calories 24 from fat 26 While the present invention is described by reference to specific embodiments, it 27 will be apparent that other alternative embodiments and methods of implementation or 2s modification may be employed without departing from the true spirit and scope of the 29 invention.

Claims (19)

WHAT IS CLAIMED IS:

1. A low calorie, diabetic safe, water soluble, synergistic sweetening composition in whole as a one-to-one for granulated sugars, brown sugars, and powdered sugars for sweetening ingestible food, the composition comprising:
(a) one or more intense sweeteners at a level from about 0.001 to about 8% by weight of the composition;
(b) two or more bulk sweeteners as at a level from about 0.5 to about 99%
by weight of the composition;
(c) one or more sweeteners present in the present invention at a level from about 1 to about 15% by weight of the composition;
(d) one or more anti-flatulent agents at a level from about .001 to about 5% by weight of the composition;
(e) one or more flavoring agents at a level from about .0001 to about 5 by weight of the composition.

2. The composition of claim 1 wherein the intense sweeteners are selected from the group consisting of aspartame, acesulfame-K, thaumatin, talin, arabic gum, saccharin, cyclamate, stevioside, glycyrrhizin, dihydrochalcones, monellin, chlorodeoxygalactosucrose derivatives, licorice extract, or mixtures thereof.

3. The composition of claim 1 wherein the bulk sweeteners are selected from the group consisting of the groups including inulin, branched inulin, linear fructo-oligosaccharides, branched fructo-oligosaccharides, lactitol, maltitol, mannitol, sorbitol, erythritol, galactitol, isomaltulose, polyglucose, polymaltose, carboxymethylcellulose, carboxyethylcellulose, arabinogalactan, microcrystalline cellulose, polydextrose, palatinit, indigestible dextrins, or mixtures thereof.

4. The composition of claim 3 wherein one of the bulk sweeteners is inulin.

5. The composition of claim 3 wherein the bulk sweeteners are crystallized, granulated, powdered, or mixtures thereof.

6. The composition of claim 1 wherein the sweeteners are selected from the group consisting of fructose, glucose, sucrose, and mixtures thereof.

7. The composition of claim 6 wherein the sweeteners are crystalline, powdered, or mixtures thereof.

8. The composition of claim 1 wherein the anti-flatulent agents are selected from the group consisting of lactobacillus acidophilus culture, yucca schidigera extract, simethicone, or mixtures thereof.

9. The composition of claim 1 wherein the flavoring agent is ethyl malto.

10. The composition of claim 1 wherein synergistic sweetening composition is a one-to-one substitution for brown sugars.

11. The composition of claim 10 wherein said flavoring agents are natural brown sugar and molasses flavoring or mixtures thereof.

12. The composition of claim 11 wherein the brown sugar molasses flavoring, or mixture thereof is used to replace brown sugars in ingestible food compositions.

13. The composition of claim 1 wherein the synergistic sweetening composition is in whole a one-to-one substitute for powdered sugars.

14. The composition of claim 15 wherein the bulk sweeteners are powdered.

15. The composition of claim 15 wherein the sweeteners are powdered.

16. The composition of claim 1 wherein the caloric content is at least one half the calories of sucrose.

17. The composition of claim 1 is in whole a one-to-one substitution for sugar by volume measurement and by weight measurements.

18. The composition of claim 21 wherein the ingestible foods include beverages, confectioneries, chocolates and candies; bakery products; main dishes, side dishes, and soups; desserts; pharmaceutical products; salad dressings; frozen confectionery products; dairy products; oral hygiene products; jams and jellies;
but not limited thereof.

19. a method for manufacturing a synergistic sweetening composition comprising:
(a) preparing a diluted mixture of intense sweeteners and water at a correct strength needed for the composition;
(b) spraying the diluted mixture over bulk sweeteners;
(c) drying the above mixture;
(d) mixing the bulk sweeteners and intense sweeteners in a drum mixer for about 20 minutes until completely dispersed;
(e) adding the intense sweeteners, adding the flavor enhancer, and the anti-flatulent agent to the bulk sweeteners and intense sweeteners and mixing until completely dispersed;
(f) pouring the finished mixture into air-tight packaging and sealing.