WO2018163193A1 - Composition de succédané de sucre à faible teneur en calories et son procédé de préparation - Google Patents

Composition de succédané de sucre à faible teneur en calories et son procédé de préparation Download PDF

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Publication number
WO2018163193A1
WO2018163193A1 PCT/IN2018/000017 IN2018000017W WO2018163193A1 WO 2018163193 A1 WO2018163193 A1 WO 2018163193A1 IN 2018000017 W IN2018000017 W IN 2018000017W WO 2018163193 A1 WO2018163193 A1 WO 2018163193A1
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Prior art keywords
composition
present
range
weight
carrier
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PCT/IN2018/000017
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English (en)
Inventor
Deepak KANEGAONKAR
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Kanegaonkar Deepak
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Publication of WO2018163193A1 publication Critical patent/WO2018163193A1/fr

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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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 a low calorie sugar substitute composition to replace normal table sugar, as a sugar alternative.
  • the composition of the present invention is a low calorie and an insulin non-dependent composition with low glycemic index, low glycemic load and enhanced shelf life.
  • the composition of the present invention possesses enhanced stability at a wider range of temperature.
  • the composition of the present invention possesses all positive properties, characteristics and attributes with equivalent sweetness but lower calories as that of table sugar and therefore, is a healthy alternative to table sugar.
  • the present invention also provides a process for the preparation of a low calorie sugar substitute composition.
  • Table sugar is associated with various positive properties, attributes and characteristics.
  • sugar provides bulk of volumes, through immobilization of water, reduces the water activity in baked goods, acts as a liuineclanl to thereby affect the moisture of the finished product, and affects the gelatinization temperature of starches ' during baking, and thereby plays a significant role in the structure, volume, and tenderness of the finished product.
  • Table sugar has an ability to caramelise, tenderise, textiirize, preserve, viscofy, turn brown to crumb colour and remain stable when heated effectively. It has an untainted taste with nice mouthfeel without delayed onset or persistence of sweetness.
  • Table sugar effectively and consistently performs at a cryogenic temperature, for example, of a stored of ice cream i.e. from -50°C up to, for example, the boiling points of highest grade of edible oils and water soluble sugar syrups i.e. up to +350°C.
  • sugar syrup either hot or cold
  • sugar syrup has a browning functionality while subjected to baking processes which is unique and is the spirit of any baking activity.
  • Sugar has an unmatched freezing point depression characteristic which no other substitute such as zero calorie sweeteners or sugar free products can match.
  • table sugar has high heat stability, tolerance, pourability and viscosity which makes its use unique for various end applications.
  • a healthy sugar substitute must not only have sweetness factor equivalent to that of sugar but must also have the aforesaid positive properties, attributes and characteristics possessed by sugar such as physical appearance, taste profile, bulk properties and heat resistance and simultaneously offers tower calorific values and glycemic index in order to be considered as a healthy substitute to sugar in all aspects such as consistency, performance and quality.
  • the state of the art offers sugar free-high intensity sweetener blends formulated to produce low calorie composite sweeteners as sugar alternatives but without critical positive attributes of table sugar. For example, most of the sweeteners tend to degrade or are not able to retain their sweet taste at operating low to high ranges of temperature.
  • Heat resistance is essential for a large number of food and beverage applications that operate at a high temperature and if possessed by sugar alternative would prevent it from degradation when subjected to heat. Further, the intensity of sweetness of currently marketed sweeteners is much higher than that of sugar.
  • the state of the art high intensity sweeteners have sweetness factor which ranges from 10 times to as high as 600 times sweetness as compared to the single (one) unit sweetness factor of natural table sugar. Therefore, the amount of artificial sweetener required to replace sucrose (table sugar) will be significantly less and will require substantial amounts of trial and error to determine the correct amount required for each application. And even when the correct amount to replicate sweetness is found, the above noted positive properties, attributes and characteristics of sugar will still be lacking.
  • the taste of artificial sweeteners can often be different from that of sugar, frequently having a lingering artificial chemical taste in the mouth and throat which stays back for long periods as bitter after-taste subsequent to their consumption.
  • the high intensity sweeteners of the art focus merely only on the sweetness imparting property and do not address and incorporate other attributes of natural table sugar such as preservative properties, acidity regulation, syrup formation and ability to provide lingering pleasant sweetness in throat and mouth for extended period after consumption.
  • the state of the art compositions and methods that offer an alternative to sugar are associated with various other drawbacks such as low stability, low shelf life, requirement of additional agents or further treatment,_requirement of additional binding or bulking components, high power consumption and requirement of custom designed high cost equipment.
  • the present invention provides a low calorie sugar substitute composition
  • a low calorie sugar substitute composition comprising: a carrier in the range of 80% to 98% by weight in the composition; one or more high intensity sweeteners in the range of 0.1% to 13% by weight in the composition; a sweetness enhancer in the range of 0.01% to 1% by weight in the composition; one or more bulking agents in the range of 0.1% to 5% hy weight in the composition; a masking agent in the range of 0.5% to 1.0% by weight in the composition; and one or more additives in an amount of not more than 7% by weight in the composition.
  • the composition comprises a flow enhancing agent.
  • the flow enhancing agent is present in an amount of not more than 0.5% by weight in the composition.
  • the composition exhibits a calorific value in the range of 22 to 1 15 Kcal and a glycemic index in the range of 15 to 22.
  • the composition operates at a temperature range of -50°C to +350°C.
  • the present invention further provides a process for preparing a low calorie sugar substitute composition
  • a process for preparing a low calorie sugar substitute composition comprising: de-lumping a carrier in a crusher to obtain a crushed carrier; de-moisturizing the crushed carrier to obtain a de-moisturized carrier; cooling the de- moisturized carrier to obtain a cooled carrier; blending one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives to obtain a blended product; and mixing the cooled carrier and the blended product to obtain a low calorie sugar substitute composition.
  • the process is carried out at a temperature in the range of 4S°C to 50°C.
  • the process is carried out at a humidity in the range of 30% to 45%.
  • Glycemic Index It is a measurement carried out on carbohydrate-containing foods and their impact on blood sugar. A value of 100 represents the standard, an equivalent amount of pure glucose.
  • Glycemic Load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the grams of available carbohydrate in the food times the food's GI and then dividing by 100.
  • GI glycemic index
  • Low calorie sugar substitute A weight percent (wt. %) of a component, unless specifically stated to the prevaily, is based on the total weight of the composition in which the component is included.
  • Low calorie sugar substitute refers to a composition which is effective in replacing conventional sugars which have high calorific values and high Glycemic Index (i.e., sucrose, dextrose, glucose, maltose etc.) in food compositions and applications and which provides sugar-like functionality in the form of for example, degree of hydration, viscosity, colour, taste, texture, odour, after-taste, presentation and bulk, but with significantly reduced calories and glycemic index.
  • the inventors of the present invention have envisaged a healthy sugar substitute composition while breaking through the current myth that a sugar substitute must be free of sugars i.e. it should be 'sugar free' and a 'zero calorie' product.
  • the present invention has achieved the primary objective to make a healthy alternative to sugar with a sugar substitute composition that offers healthy need based calories required to run the body machinery properly.
  • the present invention provides a sugar substitute composition which has low calorific value, low glycemic index and low glycemic load while possessing each and every positive attribute of sugar which includes but is not limited to preservative properties, syrup forming properties, appearance such as free flowing crystalline fonn with snow white color when in dry state at room temperature and clear aqua to pale yellow color when in liquid or syrup form, ability to crystallize when cooled in controlled conditions, pleasantly pronounced sweetness and consistent sour after-taste, water solubility, anti-colloidal properties, anti-hygroscopic properties, tendency of enhancing masking properties, and bonding and emulsifying properties.
  • the low calorie sugar substitute composition of the present invention is insulin non-dependent such that consumption of the composition within normal food intake limits per person per day does not lead to any substantial increase in the blood sugar levels, not only for individuals who are healthy but also for those individuals who have pre-diabetic, pro-diabetic or diabetic conditions.
  • the composition of the present invention has enhanced stability and increased shelf life.
  • the composition of the present invention is devoid of bitter, artificial and chemical aftertaste and offers pleasantly reminiscent sour taste in mouth and throat which lasts for approximately two to fifteen minutes after consumption.
  • the composition of the present invention possesses all the positive attributes of table sugar and performs efficiently at a wide temperature range of -50°C to +350°C.
  • the present invention further provides a process for preparation of low calorie sugar substitute composition which is time and cost efficient.
  • the design of a low calorie sugar substitute composition is a critical task, particularly, when the composition is required to replicate all the positive properties, attributes and characteristics of table sugar and preform efficiently at a temperature as low as -50°C and as high as +350°C.
  • the composition of the present invention has been envisaged to suit its various end uses and applications, incorporating the same sweetness as possessed by sugar for a particular temperature range in use, while simultaneously possessing all the positive characteristics of sugar.
  • the composition of the present invention works synergistically to reduce calories available and to control blood sugar levels. Further, the composition of the present invention may be useful as a pre-biotic as the unabsorbed disaccharides and oligosaccharides pass into the colon and cause increased growth of friendly bacteria.
  • the low calorie sugar substitute composition of the present invention comprises a carrier; one or more high intensity sweeteners; a sweetness enhancer; one or more bulking agents, a masking agent; and one or more additives.
  • the carrier employed in the low calorie sugar substitute composition of the present invention eliminates the lingering, bitter, artificial, and chemical after-taste that is typically associated with the use of state of the art sweeteners alone or in combination.
  • the carrier of the composition of the present invention synergistically acts with the other components of the composition to eliminate the artificial, chemical sweetness and to provide sweetness equivalent to that of table sugar.
  • the carrier of the composition of the present invention further delivers a pleasant lingering after-taste equivalent to that of table sugar.
  • carrier is levulose.
  • mesh size of levulose is in the range of 200 to 600.
  • moisture content of levulose is in the range of 0.1% to 0.3%.
  • the carrier is required in an amount sufficient to eliminate the lingering, bitter, artificial, and chemical after-taste that is typically associated with the use of high- intensity sweeteners in the composition of the present invention.
  • the carrier is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 80% to 98% by weight in the composition.
  • carrier is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 88% to 96% by weight in the composition.
  • the high intensity sweetener employed in the low calorie sugar substitute composition of the present invention provides enhanced sweetness to the composition.
  • the high intensity sweetener is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.1% to 13% by weight in the composition.
  • high intensity sweetener is monk fruit extract.
  • Monk fruit refers to the fruit of the herbaceous perennial vine Siraitia grosvenorii, also known as luo nan guo/Iuo han kuo.
  • Monk fruit extract employed in the composition of the present invention may be derived from monk fruit of any variety or version.
  • the monk fruit extract is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.1 % to 1% by weight in the composition.
  • monk fruit extract is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.3% to 0.6% by weight in the composition.
  • high intensity sweetener is stevia extract or stevioside derived from the leaves of Stevia rebaudiana plant.
  • Stevia extract employed in the composition of the present invention may contain different amounts of rabaudiosides and glycosides.
  • the stevia extract contains rabaudioside-A in an amount of 97%.
  • the stevia extract contains rabaudioside-A in an amount of 60%.
  • the stevia extract contains glycoside in an amount of 80%.
  • the stevia extract is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.1% to 1 % by weight in the composition.
  • stevia extract is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.3% to 0.6% by weight in the composition.
  • high intensity, sweetener is sucralose.
  • Sucralose employed in the composition of the present invention is of specified superfine mesh quality and within permissible PPM levels such that the composition is safe for human consumption.
  • Sucralose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.8% to 13% by weight in the composition.
  • sucralose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 3% to 10% by weight in the composition.
  • the mesh size of sucralose is in the range of 140 to 1200.
  • the sweetness enhancer employed in the low calorie sugar substitute composition of the present invention enhances the combined sweetness of the components employed in the composition.
  • sweetness enhancer is Acesulfame potassium.
  • the sweetness enhancer is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.01% to 1% by weight in the composition.
  • sweetness enhancer is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.4% to 0.8% by weight in the composition.
  • the bulking agent employed in the low calorie sugar substitute composition of the present invention provides bulk or volume to the composition.
  • 100471 Bulking agent is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.1% to 5% by weight in the composition.
  • bulking agent is maltodextrin.
  • Maltodextrin is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.2% to 5% by weight in the composition.
  • maltodextrin is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 1% to 3% by weight in the composition.
  • bulking agent is polydextrose.
  • Polydextrose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.2% to 5% by weight in the composition.
  • polydextrose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 1% to 3% by weight in the composition.
  • bulking agent is cellulose
  • Cellulose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.2% to 5% by weight in the composition.
  • cellulose is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 1% to 3% by weight in the composition.
  • bulking agent is fructooligosacharides.
  • Fructooligosacharides are present in the low_calorie sugar substitute composition of the present invention in an amount ranging from 0.1% to 3% by weight in the composition.
  • fructooligosacharides are present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.5% to 1.5% by weight in the composition.
  • the masking agent employed in the low calorie sugar substitute composition of the present invention suppresses, masks or camouflages the long and lingering bitter chemical aftertaste of the sweetness contributing components in the composition of the present invention.
  • masking agent is Lactose.
  • the masking agent is present in the low calorie sugar substitute composition of the present invention in an amount ranging from 0.5% to 1.0% by weight in the composition.
  • the amount of the masking agent in the composition is kept below a level where lactose intolerance is likely to commence (at two grams per kg of body weight of a healthy individual). Therefore, the composition of the present invention may be well suited to individuals with lactose intolerance.
  • the additives employed in the low calorie sugar substitute composition of the present invention may be selected from a group consisting of anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, shelf life enhancers, emulsifiers, anti-crystalizing agents, free flow enhancers, bitterness depressants, emulsification enhancers, anti-mould formation agents, raising agents and excipients.
  • additives and their percentages used in the composition of the present invention may vary depending upon different end applications of the composition which include but are not limited to hot beverages, sweets preparations, bakery products, chocolate and tart preparations, fruit based drinks and juices, aerated drinks, ayurvedic, pharmaceutical and nutraceutical preparations, milk products and sweets preparations, ice creams, frozen desserts, other cold storage products and milk based cold preparations, and jams and marmalades. Further, nature of additives and their percentages used in composition of the present invention may vary depending upon various processes deployed for each of such end applications.
  • the composition of the present invention comprises raising agents as additives where the composition is intended for bakery applications.
  • the composition of the present invention comprises anti-crystallizing agents as additives where the composition is intended for cold processes and extreme cold storages such as ice-cream making.
  • the composition of the present invention comprises shelf life enhancers as additives where the composition is intended for hot processes such as sugar boiled candies and sugar syrups for sweets.
  • the composition of the present invention comprises anti-fungal and anti-bacterial agents as additives where the composition is intended for chocolate making.
  • the additives are present in the low calorie sugar substitute composition of the present invention in an amount of not more than 7% by weight in the composition.
  • the additives are present in the low calorie sugar substitute composition of the present invention in an amount ranging from 3% to 7% by weight in the composition.
  • the low calorie sugar substitute composition of the present invention may contain one or more flow enhancing agents.
  • the flow enhancing agents are employed in the composition of the present invention when the composition is required to be operated at room temperature or ambient conditions and is intended to produce the final product in a free flowing crystalline state.
  • flow enhancing agent is silicon dioxide (SiO 2 ).
  • the mesh size of silicon dioxide is not more than 30 micro meters ( ⁇ ).
  • the flow enhancing agents are present in the low calorie sugar substitute composition of the present invention in an amount of not more than 0.5% by weight in the composition.
  • flow enhancing agents are present in the low calorie sugar substitute composition of the present invention in the range of 0.05% to 0.5% by weight in the composition.
  • flow enhancing agents are present in the low calorie sugar substitute composition of the present invention in an amount of not more than 0.05% by weight in the composition.
  • the low calorie sugar substitute composition of the present invention provides a sugar substitute composition which has low calorific value, low glycemic index and low glycemic load while possessing all other positive properties, attributes and characteristics of sugar.
  • the composition of the present invention is insulin non-dependent and therefore, does not require insulin for its processing in human body, thereby maintaining the blood sugar levels in acceptable ranges, which makes the composition of the present invention suitable for healthy individuals as well as individuals with diabetic conditions such as pre-diabetic, pro-diabetic and prevailing diabetic conditions.
  • the composition of the present invention possesses enhanced stability and increased shelf life.
  • the composition of the present invention preforms efficiently at a temperature range of -50°C to +350°C.
  • the low calorie sugar substitute composition of the present invention comprising mainly of natural and naturally derived ingredients provides the exact sweetness as that of table sugar while providing the required amount of calories necessary for healthy functioning of human body.
  • the composition of the present invention provides a low weight to weight ratio as compared to table sugar.
  • the composition of the present invention is devoid of bitter, artificial and chemical after-taste generally associated with high intensity artificial sweeteners of the state of the art and offers pleasantly pronounced sweetness ant- consistent sour after-taste.
  • the low calorie sugar substitute composition of the present invention possesses other positive attributes of sugar which include but are not limited to acidity regulation properties, preservative properties, syrup forming properties, stability over wide range of temperatures of -50°C to + 350°C, enhanced shelf life, solubility, non-crystallization property, and consistent sweetness.
  • the components of the low calorie sugar substitute composition of the present invention work synergistically with each other to deliver a low calorie composition without bitter aftertaste and matching positive attributes to that of table sugar.
  • Each component of the composition of the present invention would behave differently when administered as an independent ingredient.
  • the components in the composition work cohesively and in synergism to deliver equivalent sweetness at a very low weight to weight ratio with very low calories as compared to that of normal dosage of table sugar bearing same sweetness factor.
  • Each of the components employed in the composition of the present invention is totally safe for human consumption as opposed to the ingredients such as saccharin, aspartame and cyclamate used in the sweeteners of the state of the art that are harmful to human health.
  • the low calorie sugar substitute composition of the present invention may be employed in various end applications which include but are not limited to hot beverages, sweets preparations, bakery products, chocolate and tart preparations, fruit based drinks and juices, aerated drinks, ayurvedic, pharmaceutical and nutraceutical preparations, milk products and sweets preparations, ice creams and other milk based cold preparations and jams and marmalades.
  • Additional end applications of the low calorie sugar substitute composition of the present invention include but are not limited to processed beverages such as carbonated and non-carbonated soft drinks, fruit drinks, flavoured dairy drinks, vegetable juices, egg nogs, wines, liquors, coffee, tea; processed foods such as sweet baked goods, dairy desserts, breakfast cereals, hard candies, meats processed with sweet liquors, custards, salad dressings, vegetable pastes and sauces, condiments such as ketchup and salsa, pickles and relishes, ice creams, sherbets and flavoured ices, ice milk products, icings, confections and confection toppings, syrups and flavours, jams and jellies, cake and pastry mixes, and pie fillings; and nutritional foods such as sports drinks, nutrition bars, nutrition powders and gels, probiolic yogurt and cultured dairy foods, and nutritional supplements.
  • Other edible formulations that may be sweetened by the composition of the present invention includes but are not limited to ayurvedic, pharmaceutical and nutraceutical products.
  • the present invention also provides a process for preparing the low calorie sugar substitute composition which comprises the steps as provided herein below.
  • the first phase is called de-lumping phase.
  • a carrier is passed into a roller crusher or a rotatory crusher with adjustable gears for de-lumping of the carrier and obtain a crushed carrier.
  • the crushed carrier is then sent to a mechanical vibrating sieve with two screening compartments, a top compartment and a bottom compartment, to separate out the crushed carrier.
  • a vibrating screen of specific mesh size is placed between the top compartment and the bottom compartment to carry out separation such that when the sieving operation is completed, the bottom compartment contains the crushed carrier with specific mesh size suitable for the preparation of the composition of the present invention and is sent to the next stage.
  • the top compartment contains the crushed earner which does not conform to mesh size specifications required for preparation of the composition of the present invention and therefore, is resent to the crusher for re-crushing.
  • the crushed carrier obtained after this stage is in a de-lumped and a free flowing crystalline form.
  • mesh size of de-lumped carrier is in the range of 200 to 600.
  • the carrier is levulose.
  • the second phase is called de-moisturizing phase.
  • the crushed carrier is de-moisturized to remove the residual moisture content at a temperature higher than room temperature.
  • the crushed carrier is passed through an inclined electric heat plate.
  • the electric heal plate is made from stainless steel material incorporated with a temperature and humidity controller.
  • the carrier obtained after this stage is in a de-moisturized form.
  • the temperature is maintained in the range of 45°C to 50°C for a time period of 30 to 40 minutes.
  • humidity is maintained in the range of 30% to 45%.
  • the moisture content of the de- moisturized carrier is in the range of 0.1% to 0.3%.
  • the carrier is allowed to cool.
  • the third phase is called cooling phase.
  • the de-moisturized carrier is passed through a conveyor system under nitrogen purging at normal atmospheric pressure. This nitrogen purging helps in cooling of carrier crystals and prevents build-up of moisture to obtain a cooled and moisture- free carrier.
  • the fourth phase is called blending or processing phase where simultaneously, one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives are processed in a pressurized blender to obtain a processed or a blended product.
  • the processed product is passed through a filter to separate out the material not confirming to the specific mesh size which is resent to the blending phase.
  • the blended product is passed through the conveyor system where levulose is passed over the system under nitrogen purging at normal atmospheric pressure.
  • high intensity sweetener is monk fruit extract.
  • Monk fruit refers to the fruit of the herbaceous perennial vine Siraitia grosvenorij, also known as luo han guo/luo han kuo.
  • Monk fruit extract employed in the composition of the present invention may be derived from monk fruit of any variety and version.
  • high intensity sweetener is stevia extract or stevioside derived from the leaves of the Stevia rehaudiana plant.
  • high intensity sweetener is sucralose.
  • the mesh size of sucralose is in the range of 140 to 1200.
  • sweetness enhancer is Acesulfame potassium.
  • bulking agent is maltodextrin.
  • bulking agent is polydextrose.
  • bulking agent is cellulose
  • bulking agent is fructool igosacharides.
  • masking agent is Lactose.
  • additives may be selected from a group consisting of anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti- hygroscopic agents, shelf life enhancers, emulsifiers, anti-crystalizing agents, free flow enhancers, bitterness depressants, emulsificarion enhancers, anti-mould formation agents, raising agents and excipients.
  • blending is carried out under 2 atmospheric pressure under nitrogen blanketing.
  • a flow enhancing agent forms a molecular level bond with the product thereby forming a protective cover over the product which being anti-hygroscopic in nature, prevents the water molecules from atmospheric moisture from attaching to the surface of the product. Additionally, a flow enhancing agent provides a free flowing property to the product.
  • flow enhancing agent is silicon dioxide.
  • the mesh size of silicon dioxide is not more than 30 micro meters ( ⁇ m).
  • mixing is carried out at 2 atmospheric pressure.
  • mixing is carried out below a temperature of 22°C, preferably in the range of 15°C to 22°C.
  • mixing is carried out at a humidity in the range of 30% to 45%.
  • mixing is carried out at 30 to 40 RPM for about 30 minutes.
  • the homogenous product obtained is stored under non-hygroscopic conditions to obtain a low calorie sugar substitute composition.
  • the homogenous product is stored under dry air conditions.
  • the homogenous product is stored in an inert gas blanket, wherein the inert gas is nitrogen.
  • the inert gas is nitrogen.
  • the composition of the present invention exhibits, by way of example, low calorific value, low glycemic index and low glycemic load, insulin non- dependence (suitable for people with diabetic conditions such as pre-diabetic, pro-diabetic and prevailing diabetic conditions), enhanced stability, increased shelf life, efficiency at a wide temperature range of -50°C to +350°C and is devoid of bitter, artificial and chemical after-taste generally associated with artificial sweeteners of the state of the art and offers knowingly reminiscent sweetness and consistent sour after-taste.
  • the low calorie sugar substitute composition of the present invention comprising all natural and naturally derived ingredients provides the exact sweetness as that of table sugar while providing the required amount of calories necessary for healthy functioning of human body.
  • the composition of the present invention provides a low weight to weight ratio as compared to table sugar having equivalent sweetness factor.
  • the low calorie sugar substitute composition of the present invention possesses all positive properties, attributes and characteristics of sugar which include but are not limited to acidity regulation properties, preservative properties, syrup forming properties, stability over wide range of temperatures of -50°C to + 350°C, enhanced shelf life, solubility, non-crystallization property, and consistent sweetness.
  • Example 1- Low calorie sugar substitute composition of the present invention
  • the low calorie sugar substitute composition is prepared by mixing different percentages of a carrier with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives as provided in Table No. I .
  • a first tow calorie sugar substitute composition of the present invention is provided in Table No. I
  • Example 2- Low calorie sugar substitute composition of the present invention
  • the low calorie sugar substitute composition is prepared by mixing different percentages of a earner with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives as provided in Table No. 2.
  • a second low calorie sugar substitute composition of the present invention is provided in Table No. 2
  • Example 3- Low calorie sugar substitute composition of the present invention
  • the low calorie sugar substitute composition is prepared by mixing different percentages of a carrier with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives as provided in Table No. 3. It may be apparent to a person of ordinary skill in the art that percentages of the components may be varied and other components may be added to the composition based upon end use of the product. For example, one or more flow enhancing agents may be added where the composition is intended to be operated at room temperature or ambient temperature conditions and requires a free flowing crystalline of the end product.
  • a third low calorie sugar substitute composition of the present invention is provided in Table No. 3
  • Example 4- Low calorie sugar substitute composition of the present invention
  • the low calorie sugar substitute composition is prepared by mixing different percentages of a earner with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, and one or more additives as provided in Table No. 4. It may be apparent to a person of ordinary skill in the art that percentages of the components may be varied and other components may be added to the composition hased upon end use of the product. For example, one or more flow enhancing agents may be added where the composition is intended to be operated either at very low or very high temperature conditions and does not require a free flow crystalline or solid state of the end product.
  • a fourth low calorie sugar substitute composition of the present invention is provided in Table No. 4
  • Example 5- A comparative study of properties of Low calorie sugar substitute composition of the present invention and table sugar
  • the low calorie sugar substitute compositions prepared by mixing different percentages of a carrier with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, one or more additives and a flow enhancing agent as provided in Table Nos. 1 to 4 were compared with table sugar in terms of different chemical and physical properties.
  • the low calorie sugar substitute composition of the present invention is equivalent in terms of each attribute of table sugar simultaneously demonstrating a significantly lower calorific value and a significantly lower glycemic index. Therefore, the low calorie sugar substitute composition is a complete substitute for sugar as it possesses various positive characteristics and eliminates all the negative characteristics of table sugar. The results thus demonstrate that the low calorie sugar substitute compositions of the present invention have demonstrated surprising and unexpected results which are unparalleled and unprecedented.
  • Example 6- A comparative study of calorific values of Low calorie sugar substitute composition of the present invention and table sugar
  • the low calorie sugar substitute compositions prepared by mixing different percentages of a carrier with one or more high intensity sweeteners, a sweetness enhancer, one or more bulking agents, a masking agent, one or more additives and a flow enhancing agent as provided in Table Nos. 1 to 4, with same sweetness factor as that of 100 grams of normal table sugar, were compared with sugar in terms of their calorific values.
  • Six different types of compositions with sweetness index of 3x, 5x, 6x, 10x, 12x and 15x (where x represents number of times of sweetness to that of one unit of table sugar in terms of sweetness index) were used for comparison.
  • the weight of each of the compositions and that of sugar used for comparison were kept the same.
  • the low calorie sugar substitute composition of the present invention has a significantly low calorific value for all the versions as compared to table sugar. Further, the amounts of the composition equivalent to 100 grams of table sugar which provides equivalent sweetness factor to that of sugar is significantly low, in the range of 6.6 to 33.3 grams. This demonstrates that the amount and the calorific value of the composition of the present invention required for any end application is significantly lower but provides significantly higher sweetness as compared to that of table sugar. Therefore, the low calorie sugar substitute composition is a complete substitute for sugar as it possesses all the positive properties, attributes and characteristics of normal table sugar while simultaneously eliminating all the negative characteristics of table sugar. The results thus demonstrate that the low calorie sugar substitute compositions of the present invention have demonstrated surprising and unexpected results.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01 % to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. I to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 8- Indian sweets preparations
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, anti-mould formation agents, shelf life enhancers and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, raising agent additives, anti-mould formation agents, shelf life enhancers and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 10- Chocolates, soft and hard candies, tarts and other coco-based preparations:
  • the low caloric sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01 % to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. I to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, anti-mould formation agents, shelf life enhancers and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivatently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 1 Canned or assorted juices, natural fruit juices, vegetable juices, fruit flavoured and fruit based drinks and flavoured dairy drinks preparations
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equtvalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 12- Aerated and carbonated soft drinks, non- carbonated lifestyle drinks, sherbets.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01 % to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking jgent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.3% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01 % to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 14 Non-crvoeenic sweets, pro-biotic yoghurt and cultured dairy food preparations
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01 % to 1%, one or more bulking agents in the range of 0.1 % to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, emulsification enhancers, shelf life enhancers and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1 % to 5%, a masking agent in the range of 0.5% to I %, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. I to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants, shelf life enhancers, anti-crystalizing agents, emulsification enhancers for cold temperature application and excipienls.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. I to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 18 Sweet vegetable pastes, sauces, condiments like catsups, salsa, ketchup, pickles
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to 1%, one or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and equivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • Example 19 Nutritional foods, nutritional supplements, protein supplements like whev protein, energy and sports drinks, nutritional bars, protein powders and energy eel products preparations
  • the low calorie sugar substitute compositions were prepared by mixing different percentages of a carrier in the range of 80% to 98% with one or more high intensity sweeteners in the range of 0.1% to 13%, a sweetness enhancer in the range of 0.01% to 1%, one or more bulking agents in the range of 0.1% to 5%, a masking agent in the range of 0.5% to l%,jone or more additives in an amount of not more than 7% and a flow enhancing agent in an amount of not more than 0.5% (as provided in Table Nos. 1 to 4).
  • the additives used in the preparations were anti-fungal agents, anti-bacterial agents, anti-colloidal agents, anti-hygroscopic agents, free flow enhancers, bitterness depressants and excipients.
  • the low calorie sugar substitute composition of the present invention performed efficiently and cquivalently in terms of all attributes as that of normal table sugar with regard to the category.
  • composition of the present invention when compared to the products prepared with same amount of normal table sugar, were subjected to a consumer acceptance test.
  • the composition of the present invention exhibits, by way of example, low calorific value, low glycemic index and low glycemic load, insulin non-dependence (suitable for people with diabetic conditions such as pre-diabetic, pro-diabetic and prevailing diabetic conditions), enhanced stability, increased shelf life, efficiency at a wide temperature range of - 50°C to +350°C, is devoid of bitter, artificial and chemical after-taste generally associated with artificial sweeteners of the state of the art and offers knowingly reminiscent sweetness and consistent sour after-taste.
  • composition of the present invention provides reduced calorie intake and reduced glycemic index and is therefore, well suited to healthy individuals and also to those individuals who are overweight, glucose impaired, diabetic or who consume- large . fractions of their daily calories through normal sugar.
  • the low calorie sugar substitute compositions of the present invention have demonstrated surprising and unexpected results.
  • the low calorie sugar substitute composition of the present invention offers the following advantages:
  • composition work cohesively and in synergism to deliver equivalent or higher sweetness as that of table sugar at a very low weight to weight ratio with very low calories as compared to that of normal dosage of table sugar.
  • composition of the present invention is totally safe for human consumption as opposed to the ingredients such as saccharin, aspartame and cyclamate used in the sweeteners of the state of the art that are harmful to human health.

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Abstract

L'invention concerne une ou plusieurs compositions de succédané de sucre à faible teneur en calories pour différentes applications finales. Lesdites compositions de succédané de sucre comprennent un véhicule dans la plage de 80 % à 98 % en poids dans la composition ; un ou plusieurs édulcorants à forte intensité dans la plage de 0,1 % à 13 % en poids dans la composition ; un exhausteur de sucré dans la plage de 0,01 % à 1 % en poids dans la composition ; un ou plusieurs agents gonflants dans la plage de 0,1 % à 5 % en poids dans la composition ; un agent masquant dans la plage de 0,5 % à 1,0 % en poids dans la composition ; et un ou plusieurs additifs en une quantité inférieure ou égale à 7 % en poids dans la composition. La composition de succédané de sucre à faible teneur en calories présente un pouvoir calorifique dans la plage de 22 à 115 Kcal (par quantité équivalente de la composition avec le même facteur d'édulcorants que celui de 100 grammes de sucre) et un indice glycémique dans la plage de 15 à 22. La composition de succédané de sucre à faible teneur en calories fonctionne dans une plage de température de -50 °C à +350 °C. La présente invention concerne également un procédé de préparation de composition de succédané de sucre à faible teneur en calories.
PCT/IN2018/000017 2017-03-09 2018-03-07 Composition de succédané de sucre à faible teneur en calories et son procédé de préparation WO2018163193A1 (fr)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1253739A (fr) * 1984-12-13 1989-05-09 General Foods Inc. Procede de production d'un melange a boisson en poudre, sans sucre et se dissolvant rapidement dans l'eau
WO2002091856A2 (fr) * 2001-05-11 2002-11-21 The Procter & Gamble Company Compositions a solubilite aqueuse amelioree et procedes de preparation associes
WO2006027796A2 (fr) * 2004-07-30 2006-03-16 Pharmed Medicare Pty. Ltd. Composition edulcorante possedant une teneur calorique reduite
WO2006093848A2 (fr) * 2005-02-28 2006-09-08 Mcneil Nutritionals, Llc Succedane de sucre brun
WO2008036270A2 (fr) * 2006-09-18 2008-03-27 Mcneil Nutritionals, Llc Compositions édulcorants à écoulement non libre, cohésives, comprenant des ingrédients hypocaloriques
US20080260925A1 (en) * 2007-04-23 2008-10-23 Galen Paul Zink Means for replacing common sugars if foods for enhanced nutrition
WO2010096542A2 (fr) * 2009-02-18 2010-08-26 Cadbury Adams Usa Llc Confiseries produisant un rafraîchissement d'humidification de la bouche
CN102224920A (zh) * 2011-05-11 2011-10-26 深圳市纽全德生物科技有限公司 一种液体餐桌甜味料及其制备方法
CN102697022A (zh) * 2012-06-19 2012-10-03 天津北方食品有限公司 一种代糖制品及其制备方法
WO2016081932A1 (fr) * 2014-11-21 2016-05-26 LFS Products, LLC Mélanges fibreux naturellement sucrés et mélanges de saccharidiques fibreux

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1253739A (fr) * 1984-12-13 1989-05-09 General Foods Inc. Procede de production d'un melange a boisson en poudre, sans sucre et se dissolvant rapidement dans l'eau
WO2002091856A2 (fr) * 2001-05-11 2002-11-21 The Procter & Gamble Company Compositions a solubilite aqueuse amelioree et procedes de preparation associes
WO2006027796A2 (fr) * 2004-07-30 2006-03-16 Pharmed Medicare Pty. Ltd. Composition edulcorante possedant une teneur calorique reduite
WO2006093848A2 (fr) * 2005-02-28 2006-09-08 Mcneil Nutritionals, Llc Succedane de sucre brun
WO2008036270A2 (fr) * 2006-09-18 2008-03-27 Mcneil Nutritionals, Llc Compositions édulcorants à écoulement non libre, cohésives, comprenant des ingrédients hypocaloriques
US20080260925A1 (en) * 2007-04-23 2008-10-23 Galen Paul Zink Means for replacing common sugars if foods for enhanced nutrition
WO2010096542A2 (fr) * 2009-02-18 2010-08-26 Cadbury Adams Usa Llc Confiseries produisant un rafraîchissement d'humidification de la bouche
CN102224920A (zh) * 2011-05-11 2011-10-26 深圳市纽全德生物科技有限公司 一种液体餐桌甜味料及其制备方法
CN102697022A (zh) * 2012-06-19 2012-10-03 天津北方食品有限公司 一种代糖制品及其制备方法
WO2016081932A1 (fr) * 2014-11-21 2016-05-26 LFS Products, LLC Mélanges fibreux naturellement sucrés et mélanges de saccharidiques fibreux

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