WO2011048616A2 - Healthy sugar and process for preparation of the same - Google Patents
Healthy sugar and process for preparation of the same Download PDFInfo
- Publication number
- WO2011048616A2 WO2011048616A2 PCT/IN2010/000685 IN2010000685W WO2011048616A2 WO 2011048616 A2 WO2011048616 A2 WO 2011048616A2 IN 2010000685 W IN2010000685 W IN 2010000685W WO 2011048616 A2 WO2011048616 A2 WO 2011048616A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sugar
- healthy
- stevia
- routine
- stevia extract
- Prior art date
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 46
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000011248 coating agent Substances 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000544066 Stevia Species 0.000 claims description 43
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 26
- 239000011780 sodium chloride Substances 0.000 claims description 14
- 235000019658 bitter taste Nutrition 0.000 claims description 13
- 235000019640 taste Nutrition 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 6
- 206010012601 diabetes mellitus Diseases 0.000 claims description 5
- 208000008589 Obesity Diseases 0.000 claims description 4
- 235000020824 obesity Nutrition 0.000 claims description 4
- 206010020772 Hypertension Diseases 0.000 claims description 3
- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 230000002265 prevention Effects 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 239000002245 particle Substances 0.000 description 9
- 239000003765 sweetening agent Substances 0.000 description 9
- 235000003599 food sweetener Nutrition 0.000 description 8
- 229930182470 glycoside Natural products 0.000 description 7
- -1 terpene glycoside Chemical class 0.000 description 6
- 239000001512 FEMA 4601 Substances 0.000 description 5
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 5
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 5
- 235000019203 rebaudioside A Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000019577 caloric intake Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007937 lozenge Substances 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000007586 terpenes Nutrition 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 229930188195 rebaudioside Natural products 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021550 forms of sugar Nutrition 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to Healthy Sugar with low calorie and process for preparation of the same.
- the common sugar used in foodstuff delivers a primary taste of sweetness.
- sugar and of sugar-containing foodstuffs are many forms of sugar and of sugar-containing foodstuffs.
- Non-sugar-based sweeteners also exist and these-are particularly used by-the people who have problems with their normal blood sugar level i.e. known as diabetics having high blood sugar level, and people who wish to limit their calorie-intake while still enjoying sweet foods.
- sugar natural and synthetic substitutes exist with no significant carbohydrate and thus low-calorie content for instance stevia (natural), and saccharin (synthetic).
- saccharin is low-calorie but it is not clear to use the same for health and hence not used in routine.
- Stevia is a natural sugar, 40 - 300 times sweeter than that of routine sugar and hence is normally used for low-sugar food alternatives. Stevia is also having a negligible effect on blood sugar and hence it is attractive as a natural sweetener to people to control and replace sugar diets.
- Stevia is also used as medicinal sugar for treating diabetes, heartburn, obesity hypertension and other illness.
- Rebaudioside A is extracted from stevia is having zero-calorie sweetener.
- the crystallized rebaudioside is used as sweetener for the patients to control the sugar diet.
- sweetener like pellets, powder, tablets etc.
- these formulations are bitter in taste initially as direct taste of stevia or its extract in the mouth and hence these cannot be taken as such.
- US6461659 discloses particulate sweetener composition with low-calorie comprises a terpene glycoside component; a sugar alcohol component; and a terpene glycoside carrier component.
- the said composition, a terpene glycoside carrier component is used to coat sub-particles of fructose component.
- the present invention provides routine sugar coated with a composition comprising stevia extract to reduce the risk of diabetes.
- US20090017185 discloses steiva extract containing 85-97% of rebaudioside A to all steviol glycosides.
- the main object of the present invention is to provide healthy sugar with low calorie which can be used in the routine recipe.
- Another object of the present invention is to coat the sugar with a composition comprising stevia extract.
- Still another object of the present invention is to minimization of bitterness in the coating due to stevia. Still another object of the invention is to provide stevia sweetener free of bitterness.
- Still another object of the present invention is to provide a process for preparation of the healthy sugar.
- the present invention relates to provide healthy sugar with low calorie which can be used in the routine recipe.
- the healthy sugar of the present invention free of bitterness of stevia comprises water soluble inert core which is coated with the-composition of coating- comprises, stevia extract and sodium chloride.
- composition of coating comprises stevia extract wherein bitterness in coat due. to stevia. is minimized.
- the sugar of the present invention can replace the routine sugar.
- the sugar of the present invention can also be used in the routine recipe like bakery items which adorn with the sugar crystals.
- Stevia is widely known stevia rebaudiana A which is one type of glycosides and familiar for its sweet leaves. Stevia rebaudiana A is much sweeter or lower bitter than rebaudiana B and C. Stevia rebaudiana A is having bitter taste at initial but can be used as sugar substitute. It tastes sweet for longer and also gives freshness feelings hence can be used in the preparation of lozenges and soft drinks.
- the healthy sugar of the present invention is sweetener with low calorie which can be used in the routine recipe.
- the healthy sugar of the present invention comprises water soluble inert core which is coated with a composition comprises stevia extract wherein >80% of stevia extract is rebaudioside A.
- Addition of 0.25 - 4% of sodium chloride in solution containing stevia extract surprisingly make the sugar of the present invention free of bitterness which is common due to stevia.
- the solution of stevia can also be flavored by adding any flavoring agent in the solution.
- the sugar 3 ⁇ 4f3 ⁇ 4e3 ⁇ 4pfesent invention is five times " sweeter that the routine sugar.
- To make healthy sugar of the present invention free of bitterness addition of 0.25 - 4% of sodium chloride in stevia extract is essential.
- a solution containing stevia and stevia along with sodium chloride is not necessary to coat on. any water soluble inert material but can also be directly granulated or dried by any convention way to prepare powder or granules or compress the same to form cubes.
- the sugar of the present invention can replace the routine sugar and can be used in the routine recipe like bakery items which adorn with the sugar crystals.
- the healthy sugar of the present invention is healthy sugar as it reduces the risk of diabetes, useful in the prevention and treatment of obesity and high blood pressure.
- composition of healthy sugar comprises the 3-4% stevia extract which comprises >80% of rebaudioside A and 60-95% water soluble inert core. Addition of 0.25 - 4% of sodium chloride with the stevia extract is preferable to make sugar of the present invention free of bitterness due to stevia. Use of sodium salt mixed stevia composition in other drinks like tea, coffee, juice and the like do not given feeling of sugar replacement.
- Water soluble inert core can be selected from but not limited to lactose, mannitol, sorbitol, erithritol, routine sugar or mixture thereof.
- the inert core is coated by the coating composition comprising stevia extract or along with sodium chloride through fluid bed processor. If inert core is coated with only stevia extract then to avoid steiva's initial bitter taste it is further coated with routine sugar coat or other taste mask. Other taste mask can be of any flavor.
- Other taste mask table salt can be also be used.
- Sodium chloride (preferably Table salt) coating will give the sugar a salty taste but bitterness will be completely removed upon dissolving in any solution or sucking in mouth.
- Stevia extract or along with sodium chloride can be used in preparation of lozenges and soft drinks. It gives cool and freshness feelings upon drinking juice, soft drink or sucking the cube or lozenges* 3 ⁇ 4
- Example - 1 The above said invention can be illustrated by but not limited to following example(s).
- Example - 1 Example - 1
- the healthy sugar of the present invention is five times sweeter and provide low calorie than the routine sugar. Comparison between these is shown as under:
- Sweetness of 12.5 gm normal sugar Sweetness of 2.5 gm Healthy sugar, and thereby reduction in calorie intake is five times less and regular burning of energy remain same but calorie intake reduced which in turn reduce storage of calorie inside the body and thereby reduce obesity.
Abstract
The present invention relates to provide healthy sugar and process for preparation of same. The healthy sugar is with low calorie which can be used in the routine recipe. The healthy sugar of the present invention comprises water soluble inert core coated with the composition of coating comprises stevia extract.
Description
FIELD OF THE INVENTION
The present invention relates to Healthy Sugar with low calorie and process for preparation of the same.
BACKGROUND OF THE INVENTION
The common sugar used in foodstuff delivers a primary taste of sweetness. Apart from that there are many forms of sugar and of sugar-containing foodstuffs. Non-sugar-based sweeteners also exist and these-are particularly used by-the people who have problems with their normal blood sugar level i.e. known as diabetics having high blood sugar level, and people who wish to limit their calorie-intake while still enjoying sweet foods. There are both types of sugar natural and synthetic substitutes exist with no significant carbohydrate and thus low-calorie content for instance stevia (natural), and saccharin (synthetic).
Though saccharin is low-calorie but it is not clear to use the same for health and hence not used in routine.
Stevia is a natural sugar, 40 - 300 times sweeter than that of routine sugar and hence is normally used for low-sugar food alternatives. Stevia is also having a negligible effect on blood sugar and hence it is attractive as a natural sweetener to people to control and replace sugar diets.
Stevia is also used as medicinal sugar for treating diabetes, heartburn, obesity hypertension and other illness.
Rebaudioside A, is extracted from stevia is having zero-calorie sweetener. The crystallized rebaudioside is used as sweetener for the patients to control the sugar diet.
There are many formulations of sweetener like pellets, powder, tablets etc. are available to use in the diabetes treatment mainly made of rebaudioside.
But these formulations are bitter in taste initially as direct taste of stevia or its extract in the mouth and hence these cannot be taken as such.
US6461659 discloses particulate sweetener composition with low-calorie comprises a terpene glycoside component; a sugar alcohol component; and a terpene glycoside carrier component. The said composition, a terpene glycoside carrier component is used to coat sub-particles of fructose component.
Not being specific for fructose and even with use of-routine sugar along with minimizing the bitterness of stevia or its extract the present invention provides routine sugar coated with a composition comprising stevia extract to reduce the risk of diabetes.
US20090017185 discloses steiva extract containing 85-97% of rebaudioside A to all steviol glycosides.
But this also practiced at our laboratory level and we find it bitter which cannot be used as such in as table sugar. To over come this and make this healthy sugar for open use the present invention prepared sugar free of bitterness generated due to stevia.
OBJECTS OF THE INVENTION
The main object of the present invention is to provide healthy sugar with low calorie which can be used in the routine recipe.
Another object of the present invention is to coat the sugar with a composition comprising stevia extract.
Still another object of the present invention is to minimization of bitterness in the coating due to stevia.
Still another object of the invention is to provide stevia sweetener free of bitterness.
Still another object of the present invention is to provide a process for preparation of the healthy sugar.
SUMMARY OF THE INVENTION
The present invention relates to provide healthy sugar with low calorie which can be used in the routine recipe. The healthy sugar of the present invention free of bitterness of stevia comprises water soluble inert core which is coated with the-composition of coating- comprises, stevia extract and sodium chloride.
The composition of coating comprises stevia extract wherein bitterness in coat due. to stevia. is minimized.
The sugar of the present invention can replace the routine sugar. The sugar of the present invention can also be used in the routine recipe like bakery items which adorn with the sugar crystals.
DETAIL DESCRIPTION OF THE INVENTION
Stevia is widely known stevia rebaudiana A which is one type of glycosides and familiar for its sweet leaves. Stevia rebaudiana A is much sweeter or lower bitter than rebaudiana B and C. Stevia rebaudiana A is having bitter taste at initial but can be used as sugar substitute. It tastes sweet for longer and also gives freshness feelings hence can be used in the preparation of lozenges and soft drinks.
The healthy sugar of the present invention is sweetener with low calorie which can be used in the routine recipe. The healthy sugar of the present invention comprises water
soluble inert core which is coated with a composition comprises stevia extract wherein >80% of stevia extract is rebaudioside A.
Addition of 0.25 - 4% of sodium chloride in solution containing stevia extract surprisingly make the sugar of the present invention free of bitterness which is common due to stevia. The solution of stevia can also be flavored by adding any flavoring agent in the solution. The sugar ¾f¾e¾pfesent invention is five times "sweeter that the routine sugar. To make healthy sugar of the present invention free of bitterness addition of 0.25 - 4% of sodium chloride in stevia extract is essential.
Further, in healthy sugar of the present invention, a solution containing stevia and stevia along with sodium chloride is not necessary to coat on. any water soluble inert material but can also be directly granulated or dried by any convention way to prepare powder or granules or compress the same to form cubes.
The sugar of the present invention can replace the routine sugar and can be used in the routine recipe like bakery items which adorn with the sugar crystals. The healthy sugar of the present invention is healthy sugar as it reduces the risk of diabetes, useful in the prevention and treatment of obesity and high blood pressure.
As per the present invention composition of healthy sugar comprises the 3-4% stevia extract which comprises >80% of rebaudioside A and 60-95% water soluble inert core. Addition of 0.25 - 4% of sodium chloride with the stevia extract is preferable to make sugar of the present invention free of bitterness due to stevia. Use of sodium salt mixed stevia composition in other drinks like tea, coffee, juice and the like do not given feeling of sugar replacement.
Water soluble inert core can be selected from but not limited to lactose, mannitol, sorbitol, erithritol, routine sugar or mixture thereof. The inert core is coated by the coating composition comprising stevia extract or along with sodium chloride through fluid bed processor. If inert core is coated with only stevia extract then to avoid steiva's
initial bitter taste it is further coated with routine sugar coat or other taste mask. Other taste mask can be of any flavor. In the other taste mask table salt can be also be used. Sodium chloride (preferably Table salt) coating will give the sugar a salty taste but bitterness will be completely removed upon dissolving in any solution or sucking in mouth. Stevia extract or along with sodium chloride can be used in preparation of lozenges and soft drinks. It gives cool and freshness feelings upon drinking juice, soft drink or sucking the cube or lozenges* ¾
Throughout this specification and the appended claims it is to be understood that the words "comprise" and "include" and variations such as "comprises", "comprising", "includes", ''including" are to be interpreted inclusively, unless the context requires otherwise. That is, the use of these words may imply the inclusion of an element or elements not specifically recited.
Example
The present invention has been described by way of example only, and it is to be recognized that modifications thereto falling within the scope and spirit of the appended claims, and which would be obvious to a person skilled in the art based upon the disclosure herein, are also considered to be included within the scope of this invention.
The above said invention can be illustrated by but not limited to following example(s). Example - 1
1) Weigh all the ingredients accurately
2) Load Sugar in Fluid Bed processor. ,
3) Dissolve sugar & Stevia glycosides (ReBatidibside A) inpurified water under stirring.
4) Start sugar particle coating by using step 3 solutions in FBP by bottom spray.
5) Dry the sugar particle after completion of coating.
Example - 2
Procedure:
1) Weigh all the ingredients accurately
2) Load Sugar in Fluid Bed processor.
3) Dissolve sugar & Stevia glycoside (Rebaudioside A) of layer 1 in purified water under stirring.
4) Start sugar particle coating by using step 3 solutions in FBP by bottom spray.
5) Dry the sugar particle after completion of coating.
6) Dissolve sugar of layer 2 in purified water & start particle, coating of step 5.
7) Dry the sugar particle after coating
Example - 3
Procedure:
1 ) Weigh all the ingredients accurately
2) Load Sugar in Fluid Bed processor.
3) Dissolve sugar, Sodium chloride & Stevia glycoside (Rebaudioside A) inpurified water under stirring.
4) Start sugar particle coating by using step 3 solutions in FBP by bottom spray.
5) Dry the sugar particle after completion of coating.
6) To make flavored further coating is done using flavoring agent
Fluid Bed processor parameter
The healthy sugar of the present invention is five times sweeter and provide low calorie than the routine sugar. Comparison between these is shown as under:
For routine Sugar
1 Table spoon full = 12.5 gm normal sugar
lgm normal sugar=4 Calorie
So 12.5gm normal sugar = 50 Calorie
For our formulation (Healthy sugar) is 5 times more sweetener than normal sugar
So Sweetness of 1 table spoon full normal sugar = Sweetness of 1/5 table spoon full of our formulation.
1/5 Table spoon full = 2.5 gm
• 104 gm Healthy sugar contain 100 gm normal sugar
So 2.5 gm Healthy sugar contain 2.4 gm Normal sugar
So Sweetness of 1 Table spoon full normal sugar = Sweetness of 1/5 Table Spoon full of healthy sugar= 2.4 gm normal sugar = 9.6 Calorie.
Conclusion:
Sweetness of 12.5 gm normal sugar = Sweetness of 2.5 gm Healthy sugar, and thereby reduction in calorie intake is five times less and regular burning of energy remain same but calorie intake reduced which in turn reduce storage of calorie inside the body and thereby reduce obesity.
Claims
1. Healthy sugar with low calorie and five times sweeter than routine sugar, can be used in the routine recipe wherein water soluble inert core is coated with the composition of coating comprises stevia extract having >80 of stevia extract is rebaudioside A.
2. Healthy sugar with low calorie and five times sweeter than routine sugar completely free of bitterness of stevia essentially consisting of sodium chloride and stevia extract having >80 of stevia extract is rebaudioside A.
3. Healthy sugar as claimed in claim 2, wherein sodium chloride is in the range of 0.25 to 4%.
4. Healthy sugar as claimed in claim 1 and 2, comprises 60-95% water soluble inert core and 3-4% stevia extract.
5. Healthy sugar as claimed in claim 1, wherein water soluble inert core is lactose, mannitol, sorbitol, erithritol, routine sugar or mixture thereof.
6. Healthy sugar as claimed in claim 1, wherein the composition comprises routine sugar, sodium chloride, stevia extract and water used for coating the water soluble inert core or dried, granulated and prepared a cube.
7. Healthy sugar as claimed in claim 1, stevia coated composition is further coated with routine sugar coat or other taste mask.
8. Healthy sugar as claimed in claim 1 and 5, wherein coating is done by fluid bed processor.
9. Healthy sugar as claimed in claim 1, wherein the said composition is used in the prevention and treatment of obesity, to reduce risk of diabetes, treatment of high blood pressure.
10. Healthy sugar and process for preparation of same as herein described with foregoing description and example.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN2431/MUM/2009 | 2009-10-19 | ||
| IN2431MU2009 | 2009-10-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2011048616A2 true WO2011048616A2 (en) | 2011-04-28 |
| WO2011048616A3 WO2011048616A3 (en) | 2011-06-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IN2010/000685 WO2011048616A2 (en) | 2009-10-19 | 2010-10-18 | Healthy sugar and process for preparation of the same |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2011048616A2 (en) |
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| EP2415358A2 (en) | 2011-05-20 | 2012-02-08 | PM-International AG | Food supplement preparation comprising a stevia component |
| WO2013082019A1 (en) * | 2011-11-28 | 2013-06-06 | Tate & Lyle Ingredients Americas Llc | Improved flavor natural table top sweetener |
| GB2520276A (en) * | 2013-11-13 | 2015-05-20 | Tate & Lyle Technology Ltd | High intensity sweetener composition |
| CN109788791A (en) * | 2016-10-07 | 2019-05-21 | Cj第一制糖株式会社 | The method of the sweetener composition comprising psicose and salt with improved taste matter and the taste matter using salt improvement psicose |
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| US20090017185A1 (en) | 2007-06-29 | 2009-01-15 | Catani Steven J | Stevia-containing tabletop sweeteners and methods of producing same |
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| US8962058B2 (en) * | 2005-11-23 | 2015-02-24 | The Coca-Cola Company | High-potency sweetener composition with antioxidant and compositions sweetened therewith |
| EP2100519A1 (en) * | 2008-03-04 | 2009-09-16 | Tiense Suikerraffinaderij N.V. | Particle containing a high-intensity sweetener, process for preparation and use |
| MX2011002001A (en) * | 2008-08-26 | 2011-05-25 | Merisant Company | Sweetener compositions comprising rebaudioside a, erythritol, a disaccharide carbohydrate or fructose and a taste-improving amount of cellulose, and methods for their manufacture. |
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| US6461659B1 (en) | 1999-11-12 | 2002-10-08 | James H. Zhou | Non-hydroscopic sweetener composition and method for preparation of same |
| US20090017185A1 (en) | 2007-06-29 | 2009-01-15 | Catani Steven J | Stevia-containing tabletop sweeteners and methods of producing same |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2415358A2 (en) | 2011-05-20 | 2012-02-08 | PM-International AG | Food supplement preparation comprising a stevia component |
| EP2415358A3 (en) * | 2011-05-20 | 2016-06-22 | PM-International AG | Food supplement preparation comprising a stevia component |
| WO2013082019A1 (en) * | 2011-11-28 | 2013-06-06 | Tate & Lyle Ingredients Americas Llc | Improved flavor natural table top sweetener |
| US20140342052A1 (en) * | 2011-11-28 | 2014-11-20 | Tate & Lyle Ingredients Americas Llc | Flavor natural table top sweetener |
| GB2520276A (en) * | 2013-11-13 | 2015-05-20 | Tate & Lyle Technology Ltd | High intensity sweetener composition |
| CN109788791A (en) * | 2016-10-07 | 2019-05-21 | Cj第一制糖株式会社 | The method of the sweetener composition comprising psicose and salt with improved taste matter and the taste matter using salt improvement psicose |
| JP2019528775A (en) * | 2016-10-07 | 2019-10-17 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Sweetness composition with improved taste quality containing allulose and salt and method for improving taste quality of allulose using salt |
| EP3524064A4 (en) * | 2016-10-07 | 2020-06-10 | CJ CheilJedang Corporation | Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt |
| US11653684B2 (en) | 2016-10-07 | 2023-05-23 | Cj Cheiljedang Corporation | Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt |
| CN109788791B (en) * | 2016-10-07 | 2023-10-13 | Cj第一制糖株式会社 | Sweetener compositions comprising psicose and salts having improved taste profile and methods of using salts to improve taste profile of psicose |
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| Publication number | Publication date |
|---|---|
| WO2011048616A3 (en) | 2011-06-16 |
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