SK6567Y1 - Natural sweetener - Google Patents

Abstract

It is described a natural sweetener comprising: stevia extract from 0.20 to 0.50 % by weight; isomaltose from 20.0 to 35.0 % by weight; sorbitol 30.0 to 55.0 % by weight; inulin in the rest of the 100.00 % by weight.

Description

Technical field

The technical solution concerns the composition of the natural sweetener, which can replace the classical beet sugar. The technical solution belongs to the food industry.

BACKGROUND OF THE INVENTION

In the state of the art, sweeteners are called sweet taste foods that manufacturers offer as a substitute for sucrose (beet or cane sugar). They can be divided into chemically prepared artificial sweeteners and substitute sugars from natural sources.

Artificial sweeteners, ie substances prepared by chemical means, have nothing to do with sugar except sweet taste. They are not a source of energy and do not affect blood glucose. They are used not only by diabetics, but are also widely used in reducing diets or in the production of low-energy light foods. Their importance in the protection against dental caries should also be emphasized, as unlike beet sugar they do not support the growth of bacteria in the oral cavity. These sweeteners tend to have a high sweetness, so even a small tablet or a few drops of liquid will replace a large cube of beet sugar. Most commonly used are "saccharin", "cyclamate" and "aspartame".

Saccharin (sodium salt or imide of o-sulfobenzoic acid) - the oldest and most commonly used artificial sweetener is 300 to 500 times sweeter than sugar and has no energy value. Thanks to its chemical stability, it is widely used in households and in industrial production - for cooking, baking, cooking, canning or beverage and food production.

Cyclamate (sodium or calcium salt of cyclohexylaminosulfonic acid) - is 20 to 30 times sweeter than conventional sugar. Its use is the same as for saccharin. Nor does it have any energy value. It is mainly used in combination with saccharin, which makes the sweetener sweeter than cyclamate and tastier than saccharin.

Aspartame (a mixture of aspartic acid and phenylalanine) - is 100 to 200 times sweeter than sugar. Unlike the previous artificial sweeteners, it contains energy, but its energy contribution is negligible and is therefore referred to as a low-energy sweetener. Because it contains phenylalanine, it cannot be used by people suffering from phenylketonuria - one of the rare inborn errors of metabolism. It is less stable in heat treatment and is therefore not suitable for cooking or baking. Can be added to ready meals. It harmonizes the most common drinks - cold and hot (not boiling). It is widely used in creams, yoghurts, puddings, sauces, salad dressings and in popular sugar-free chewing gums.

The substitute sugars are visually similar to conventional sugar and chemically belong to sugars. They have the same energy value as regular sugar but increase blood glucose more slowly.

Sorbitol (sorbitol) belongs to substitute sugars - it is most often produced by hydrogenation of glucose from beet sugar or starch, but it can also be obtained for example from jarabina fruit. One teaspoon replaces only half a teaspoon of sugar, so it is half less sweet than sugar. It is a calorie sweetener. Excessive use has a laxative effect. It tolerates high temperatures and is therefore suitable for cooking and baking, cooking, jams and syrups.

The substitute sugars also include fruit sugar (fructose) - it is made from beet sugar or corn starch. It is 1 to 1.4 times sweeter than sugar. Like sorbitol, fruit sugar is a calorie sweetener, but its processing in the body is not insulin dependent. Overdose may cause nausea and diarrhea. It has an excellent taste, most reminiscent of beet sugar and is therefore suitable for direct sweetening of meals. As it tolerates higher temperatures, it can also be used in baking. However, it shortens the length of baking, can stick dough and causes bakery products to browse more quickly. Among other reasons, it is often combined with virtually all sweeteners.

Grape sugar (glucose, dextrose) belongs to substitute sugars. It is not at all suitable for a diabetic diet. It is only used in hypoglycaemia, when it can quickly raise blood glucose. It is a source of energy for children, athletes and hard working people, supports appetite and significantly accelerates the recovery of the organism after illness.

Milk sugar (lactose) is also included in the substitute sugars - commonly found in milk and in fermented dairy products (kefir, yoghurt). The effect on blood glucose is slow, as there are also fats and proteins present in the milk that inhibit the passage of glucose into the blood.

Further, isomaltulose is known as a disaccharide composed of glucose and fructose. It is naturally found in low amounts in honey and sugar cane. It is a white, almost odorless crystalline sweet taste. Industrial isomaltulose is produced by the enzymatic conversion of sucrose, wherein the α-1,2 glycosidic bond in sucrose is converted to an α-1,6-glycosidic bond. Isomaltulose is also produced as an intermediate in the manufacture of the sweetener isomalt (E953), which has been approved as an additive in accordance with Directive 94/35 / EC. Non-pathogenic Protaminobacter rubrum cells are used as the source of the enzymatic reaction biocatalyst and are removed by filtration after reaction. The isomaltulose is subsequently purified by the demi process

Non-mineralization, crystallization and drying to obtain a final product with a purity of at least 99%. Isomaltulose is intended for use as an ingredient in beverages, cereal products, soups, dressings, desserts, dairy products, confectionery and other products such as jams and energy-reduced foods in which it will partially replace other carbohydrates as an energy source. Isomaltulose is hydrolyzed to the same amount of glucose and fructose and is almost completely absorbed in the small intestine in a manner similar to sucrose. However, the rate of hydrolysis is much slower compared to sucrose. As a result, blood glucose levels as well as insulin levels after ingestion of isomaltulose in humans increase more slowly and reach lower maximum values compared to sucrose. Since these disaccharides, both isomaltulose and sucrose, are cleaved into glucose and fructose molecules, their resulting calorific value is the same. However, isomaltulose has lower sweetening properties compared to sucrose.

Inulin is also known as a pure natural probiotic plant product obtained by extraction with warm water from the roots of chicory. This white, sweet, completely soluble powder is a very popular ingredient in dietary cocktails and a healthy diet. Consumption of Inulin increases calcium absorption and has probiotic properties (helps restore intestinal microflora). For humans, the oligosaccharides contained in Inulin are indigestible, but they are a vital source of energy for intestinal cultures. As a result, Inulin has a very beneficial effect on the intestinal microflora. As a fully soluble fiber it is suitable for low calorie diet and for diabetic diet. Inulin helps to balance and maintain stable blood sugar. If you are trying to limit your intake of sugars (slimming diet or diabetes), you can partially sweeten with Inulin and partly with sweeteners. On the other hand, if you suffer from malnutrition or digestive problems and are trying to gain weight, you can start taking Inulin, Maltodextrin and Yogurt 1: 1: 1 to support the intestinal environment and better digestion. In the food industry, Inulin is used as a low calorie substitute for sugar, fat in cream products or flour in desserts. The advantages are low calories (only 25% of calories of beet sugar), moderate sweetness, a positive effect on digestion and digestion, a feeling of satiety when ingested and a pleasant taste.

Also known is Stevia rebaudiana Bertoni or otherwise called Stevia Sugar, Sweet Stevia, Sweet Leaves and Honey Leaves. It belongs to the genus Stévia, we know more than 150 species, belongs to the family astrites. This perennial plant, or rather smaller bush, is 300 times sweeter than sugar. It is currently grown mainly for its sweet compounds, called steviosides, which are an excellent non-caloric sweetener, especially for diabetics or obese people. In addition to the sweetening agents - steviosides, the Stevia leaves contain other compounds that give this plant unique healing properties. They are flavonoids, chlorophyll, xanthophyll, oligosaccharides, free carbohydrates, amino acids, vitamins O, E, P, A, K, C, provitamin A (beta-carotene), vitamin B (thiamine), riboflavin, saponins, niacin, proteins, fiber, various essential oils, tannins, also phosphorus, magnesium, iron, chromium, selenium, cobalt, silicon and others. Stevia contains sweetening agents called steviosides, which are present in about 6-8% of the dried leaves. They have an almost zero calorie value, which can be used as a sweetener for people with diabetes, heart disease, obese people and people with high tooth decay. Research (already in Slovakia) is focused on the toxicity, composition and metabolism of substances contained in Stevia. Their anti-inflammatory and anti-tumor properties are investigated. The constantly emerging new studies prove the safe use of Stevia, thus proving the practical experience of the people of South America and now Japan and other countries. So far, no case of allergic reaction has been reported. Type 2 diabetes is up to 90 percent of the total number of people affected by the disease. Type 2 diabetes today affects not only the elderly and the elderly, but it is increasingly younger years. This type of diabetes does not decrease insulin production, but the problem is its absorption. The cells that process the insulin remain resistant to it. This is mainly because they have been exposed to high sugar levels for a long time. Treatment is also using a diet that should ensure a reduction in blood sugar. The first rule in dieting is to avoid simple sugars and foods that contain sugar. But what if the sugar beet has a taste for sweet, cake or good coffee? Sugar has to replace something. Either artificial sweeteners, which are not beneficial to the body, or even some have been banned, or can try products from Stevia sugar. Unlike white sugar, Stevia sweeteners contain no calories. Therefore, they are suitable not only for diabetics, but also for obese people and people who are trying to reduce their weight. In Paraguay, both fresh leaves and dried leaves are used for sweetening. We have sweets from Stevia, which you can know under the name Steviola. Steviola products can be eaten or sweetened by anyone, regardless of age. They are ideal for flavoring hot and hot drinks, but also for sweetening cakes, for hot and cold dishes. Unlike artificial sweeteners, Steviola's sweeteners - Steviola are natural, without the addition of any preservatives or dyes. Recently, there is a great interest in low-energy and dietary foods. In particular, there has been increased interest in stevia-based sweeteners having a number of desirable properties such as sweetness, solubility, stability, low energy value, without toxic and carcinogenic effects. Steviola is a loose sweetener based on steviol glycosides made from Stevia Rebaudiana. It is suitable for people suffering from diabetes, heart problems, obese people and people suffering from high tooth decay. Sweeteners - steviol glycosides extracted from Stevia Rebaudiana Bertoni plant have zero caloric value. Steviola - loose sweetener for dosing - 1 teaspoon of sweetener corresponds to 1 teaspoon of sugar - supplemented with Erythritol, one of the sugar alcohols naturally found

SK 6567 Υ1 eg. in fruits or vegetables. It is almost calorie-free, has a zero glycemic index, has no effect on blood sugar or insulin levels, does not cause tooth decay and is well absorbed by the body. It has no aftertaste.

Steviola sweetener composition: erythritol E968, sweetener: steviol E960 glycosides (95-97% pure).

Average nutritional values 100 g Energy value 0 kJ / 0 kcal protein 0.05 g carbohydrates 0.3 g polyols 99 g sugars 0 g fats 0.1 g Fatty acids 0.1 g Dietary fiber 0.1 g sodium DEG

The consumer then favors the manufacturer of the sweetener that suits the consumer, the consumer taking into account different criteria in this choice, whether it is quality, nutritional value, price, availability and others. There is still room for sweetener manufacturers to develop further new formulations and expand consumer choice. The result of this effort is to create a new composition of natural sweetener, which is further described in this utility model.

The essence of the technical solution

The assortment of natural sweeteners is extended by a new natural sweetener recipe according to this technical solution, which consists in the fact that in the necessary composition it contains:

- Stevia extract 0.20 to 0.50% by weight,

- isomaltose 20.0 to 35.0% by weight,

- sorbitol 30.0 to 55.0% by weight,

- inulin in a residue of 100.00 wt.

The natural sweetener is in the form of a powder or tablet after addition of a tabletting aid or solution after addition of a suitable solvent.

The quality of the natural sweetener according to the recipe from this utility model is apparent from the external effects. Fully replaces classical beet sugar with the same sweetness and taste profile. The maximum daily dose is 100 g. The combination of stevia and inulin is unique.

Average nutritional values 100 g Energy value 1096 kJ / 258 kcal protein 0.0 g Carbohydrates (min.) 99 g fats _

EXAMPLES

The individual embodiments of the invention are presented for illustration and not as limitations of the technical solutions. Those skilled in the art will find or be able to ascertain using no more than routine experimentation many equivalents to specific embodiments of the invention. Such equivalents will also fall within the scope of the following protection claims. The selection of suitable components and their percentages cannot be a problem for those skilled in the art, and therefore these features have not been addressed in detail.

Example 1

In this example of a specific embodiment of the invention, the first possible composition of a natural sweetener is described. It Includes:

- Stevia extract 0,41% by weight,

- isomaltose 23,78% by weight,

- sorbitol 32.27% by weight,

SK 6567 Υ1

- inulin 43.54 wt.

Example 2

In this example of a specific embodiment of the invention, a second possible composition of the natural sweetener is described. It Includes:

- Stevia extract 0,24% by weight,

- isomaltose 21,92% by weight,

- sorbitol 51.08% by weight,

- inulin 26.76 wt.

It is also possible to provide further examples of sweetener compositions according to the invention in the form of a uniform mixture of substances formed by their possible possible combination in% by weight. listed in the ranges of protection claims.

Industrial usability

The sweetener according to the technical solution finds utility in the food industry.

Claims (2)

PROTECTION REQUIREMENTS A natural sweetener comprising: stevia extract 0.20-0.50 wt%, isomaltose 20.0-35.0 wt%, sorbitol 30.0-55.0 wt%, inulin % to 100.00 wt. Natural sweetener according to claim 1, characterized in that it is in the form of a powder.