WO2021072521A1

WO2021072521A1 - Composition, production method and use of nutritive sweeteners and blends

Info

Publication number: WO2021072521A1
Application number: PCT/BR2020/050411
Authority: WO
Inventors: Ivo RISCHBIETER; Ronaldo BIONDO
Original assignee: Rischbieter Ivo; Biondo Ronaldo
Priority date: 2019-10-17
Filing date: 2020-10-14
Publication date: 2021-04-22
Also published as: BR102019021864A8; BR102019021864A2

Abstract

The present invention relates to the use, production method and composition of natural sweeteners and blends with natural or synthetic sweetening agents, based on inverted liquid sugars (VHP/VVHP/demerara/muscovado brown sugars rich in minerals, vitamins and natural antioxidants of great nutritional and pharmacological interest). The sugars are chemically or enzymatically inverted, containing the optional addition of nutritive and functional components constantly aiming for the healthfulness and functionality of the product, a formulation being obtained that preserves the flavour and characteristics of the sugar, but with reduced calories, coming from the inverted sucrose. The sweetener can be used as a table product and in the industry in general, for example in derivative products such as cakes, sweets, dairy products, cosmetics, jellies, sweets, food supplements, drugs, nutraceuticals and cereal bars, inter alia.

Description

COMPOSITION, PRODUCTION PROCESS AND USE OF NUTRITIVE SWEETENERS AND BLENDS

[001] The present invention relates to the production of natural sweeteners and blends based on inverted liquid sugars by enzymatic or chemical route, containing optional addition of nutritious and functional components always seeking the healthiness and functionality of the product.

[002] The sweetener of the present invention refers to a product of plant origin, being produced based on inverted sucrose, preferably by means of enzymatic catalysis, by the same enzyme used by bees in the production of honey, dark VHP or VVHP sugars or Demerara or Mascavo rich in minerals, vitamins and natural antioxidants with great nutritional and pharmacological appeal and also blends of inverted sugar with natural sweeteners, such as Estevia, and optionally with sweeteners, always seeking to exalt the sweetness maintaining the flavor and characteristics of the sugar in the product with as few calories as possible. There is no addition or production of harmful chemicals to human health (eg furfural), addition of starch, however it can be enriched with fibers, complement of vitamins, minerals, amino acids and functional products such as plant extracts with medicinal potential and functional substances, between others. The sweetener of the present invention can be consumed directly or in the production of other food, pharmaceutical, nutraceutical or cosmetic products, not being limited only to these. The sweetener also has characteristics of sugar flavor, shelf life, caramelization, solids, depression freezing point and texture very close to that of sucrose, which allows a wide possibility of substituting the use of sucrose, glucose or fructose while maintaining the characteristics of the product with gain in the reduction of the amount of calories being an important alternative that with regard to calories remaining in terms of reduction of the same among the natural / artificial sweeteners and sugars in general. A new sweetness option with natural flavor, organic or not, not yet available on the market BACKGROUND OF THE INVENTION [003] Human beings have always added sweeteners to their diet. The first sweetener to be used was honey, which can be confirmed by reports in ancient cultures such as Chinese and Greek. Tree sap was also widely used, Canada's maple sap being an example, used to this day. Honey was later replaced by sucrose originally obtained from sugar cane. The preference for sweet taste is innate in humans. This can already be seen in newborns, who calm down with drops of glycated serum.

[004] Humanity has known the sweet taste for more than 5,000 years and it is recorded that in 510 BC the emperor Darius of Persia invaded India and discovered a straw that “gives honey without bees”. This reed known today as sugar cane (Saccharum officinarum) is one of the sources of sugar extraction, which is native to the Pacific islands, but the migration has spread it overseas. Marco Pólo, on his travels around the world, discovered sugar and took it to Europe, becoming another luxury item [Bye P, Meunier A, Muchnik J. Sugar innovations: permanence and diversity of paradigms Cadernos de Ciência & Tecnologia, Brasília, v.10, n.1 / 3, p.35-52, 1993].

[005] Later centuries saw an expansion and sugar became an integral part of our diet and our culture. The evolution of sugar has changed over time, from an international currency of exchange, to a pharmaceutical product, a source of calories and a substance used in the manufacture of other energy or food sources. Until about 30 years ago, sugar reigned absolute both in domestic use and in industry, being considered as the main ingredient for sweetening [Bye P, Meunier A, Muchnik J. Sugar innovations: permanence and diversity of paradigms. Cadernos 42 de Ciência & Tecnologia, Brasília, v.10, n.1 / 3, p.35-52, 1993].

[006] The nutritional transition that occurred in this century brought changes in nutritional patterns resulting from changes in the structure of the individuals' diet, resulting in the so-called “western diet” characterized by high consumption of fat, sugar and refined foods.

[007] Sweeteners are products specifically developed to give a sweet taste to food and beverages, with sucrose (cane or beet sugar) as the main example. In industrialized products, sugar is widely used for its preservative, antioxidant and antimicrobial effect and is sometimes replaced by sweetening sweeteners [BRAZIL. ANVISA National Health Surveillance Agency. Resolution - RDC n ° 3 of January 2, 2001 Sweeteners: Limitations and Approvals by ANVISA. Available at: http://en.shvoong.com/medicine- and- health / nutrition / 1787176-anvisadecide-limit-usage-two / Accessed: 05 April 2019].

[008] On the other hand, sweeteners are chemical substances responsible for the sweet taste and usually have a sweetening power far superior to sucrose, therefore requiring a much smaller amount to obtain the same sweetness, with the advantage of having less or less sweetness. no calories. For example, dietary sweeteners are basically made up of sweeteners and body agents, also called vehicles and are compounds used with the purpose of diluting sweeteners by adding volume to the product [Cesar P. Chemistry Study Portal: Chemistry in the kitchen presents : The sugar. Available at: http://www.profpc.com.br/Qu%C3%ADmica%20na%20Cozinha/A%C3%A7%C 3% BAcar / ado% C3% A7ante_artificial.htm. Accessed on: 05 abr. 2019].

[009] Sweeteners can be classified into nutritious and non-nutritive. Nutritional sweeteners include caloric sugars such as sucrose, fructose, dextrose, lactose, maltose, honey, corn syrup, high fructose corn syrup, molasses, inverted sugars, fruit juices concentrated fruits and polyols, also called alcohol sugars, such as sorbitol, mannitol, xylitol and others (called hydrogenated starch hydrolysates) [ADA Reports. Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners. J Am Diet Assoe; 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe. 104 (6): 1013, 2004].

[010] Non-nutritive sweeteners started to be used during the inter-war period due to the scarcity of sugar. From 1950 on, there was a change in the reason for use: it went from being concerned with cost to reducing calorie intake. They are considered food additives. Despite the intense use of these substances today, in different age groups and in all social strata, there is still a lot of doubt regarding the possible side effects associated with their use.

[011] Often, people ingest sweeteners without being aware of it. This is because various industrialized foods, such as candies, sweets, chewing gum, juices, soft drinks, toothpastes and medicines contain sweeteners.

[012] Acceptable daily consumption of sweeteners, even natural ones, is defined by WHO (World Health Organization) and is called IDA (Acceptable Daily Intake) and is related to the individual's weight. Recommendations for a balanced diet are 50% of their energy content in the form of carbohydrates and, of these, only 10% to 15% should come from sugar intake [Glinsmann WH, Frausquin H, ParkYK. Evaluation of health aspects of sugar contained in carbohydrate sweeteners. Report of SugarsTask Force. J Nutr 116: 5-119, 1986; Rossoni E, Graebin LB, Moura RP. Sweeteners present in the formulation of soft drinks, juices and teas diet and light. Rev Fac Odontol Port Alegre, 48: 5-11, 2007].

Main nutritional sweeteners

[013] Sucrose is a disaccharide composed of glucose and fructose and was the main sweetener used in the first half of the last century. Intake ranges from 14 to 60 g / day, averaging 41 g / day, consisting of about 7% to 11% of calories ingested in the USA. Provides 4Kcal / g. [ADA Reports. Position of the American Dietetic Association: use of nutritive and non-nutritive sweeteners. J Am Diet Assoe 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004].

[014] Fructose is a monosaccharide found mainly in fruits. It is found as a component of high fructose corn syrups. Crystalline fructose is obtained from corn starch through isomerization. Provides 4 Kcal / g. Fructose has been associated in several epidemiological studies such as weight gain, triglycerides, high blood pressure and insulin resistance and increase in uric acid levels. It has sweetening power 1, 7 times in relation to sucrose. It has advantages in relation to glucose and sucrose, because, in addition to being sweeter, it has more solubility than glucose and sucrose. Your metabolism does not depend on insulin. The acceptable daily dose is up to 50g / day [Livesey G, Taylor R. Fructose consumption and consequences for glycation, plasma triacylglycerol, and body weight: meta analyzes and meta-regression models of intervention studies. Am J Clin utr 88 (5): 1419-37, 2008].

[015] Glucose, which is also a monosaccharide, is found in fruits, vegetables and honey. Absorbed in the small intestine. It does not cause intestinal fermentation. It has less sweetening effect than sucrose. Provides 4Kcal / g [Tumas R, Goastico SSV, Gandolfo AS. Sweeteners. In: Delgado AF, Cardoso AL, Zamberlan P. Sweeteners in basic and advanced nutrology. São Paulo: Manole; 2010].

[016] Lactose is milk sugar and is a disaccharide composed of one molecule of glucose and one of galactose. It has a lower sweetening power than sucrose. It can lead to intestinal fermentation in individuals with lactase deficiency. Provides 4 Kcal / g [Tumas R, Goastico SSV, Gandolfo AS. Sweeteners. In: Delgado AF, Cardoso AL, Zamberlan P. Sweeteners in basic and advanced nutrology. São Paulo: Manole; 2010].

[017] Polyols or sugar alcohols such as sorbitol, mannitol and xylitol have half the sweet taste of sucrose. They are less caloric than sucrose, glucose and fructose and provide between 1, 6 and 2.6 Kcal / g. Sorbitol also has the advantage of stimulating gallbladder motility. The World Health Organization, through the Committee for the Evaluation of Sweeteners, concluded that the acceptable amount of daily intake of sorbitol is not specified, that is, there are no specific limits. However, as polyols have incomplete intestinal absorption, they can lead to diarrheal conditions [ADA Reports. Position of the American Dietetic Association: use of nutritive and non-nutritive sweeteners. J Am Diet Assoe 2004, 104 (2): 255-75. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004; Joint FAO / WHO Expert Committee on Food Additives. Toxicological evaluation of certain food additives: sorbitol. Twenty-sixth report. Geneva: WHO; 1982. p. 218-28. WHO Technical Report Series, 683].

Non-nutritive sweeteners

[018] Non-nutritive sweeteners are also called intense, low-calorie sweeteners or alternative sweeteners. Currently, in the USA, five non-nutritive sweeteners (saccharin, cyclamate, aspartame, acesulfame, sucralose and alitame) are approved by the FDA, a non-caloric sugar derived from a plant (rebaudiosidio A, Estevia) and the protein Taumatina, are recognized as safe by the FDA [Pepino MY, Bourne C. Non-nutritive sweeteners, energy balance, and glucose homeostasis. Curr Opin Clin Nutr Metab Care 14: 391-5, 2011; Kroger M, Meister K, Kava R. Low-calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47, 2006].

[019] Saccharin is the oldest and comes from methylanthranilate, a substance that appears naturally in grapes. It was discovered in 1875 by Constantin Fahlberg, from John Flopkins University, while studying the oxidation of sulfonamides (o-toluenesulfanamide), substances obtained from petroleum derivatives [Kroger M, Meister K, Kava R. Low-calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47, 2006]. It is about 300 times sweeter than sucrose, heat-stable and non-cardiogenic. It has a long half-life, but has a residual metallic / bitter taste. It is not metabolized in the human digestive system, is rapidly excreted in the urine and does not accumulate in the human body. The acceptable daily intake is 3.5 mg / kg. Studies showing a weak association between high-dose consumption and cancer in rats led the FDA to propose its ban in 1977; and after a new study, now under the supervision of the North American Congress, this ban was lifted, but with a recommended dose. Studies in humans, with intense use of this substance, did not prove the association between its use and cancer. The consumption limit, when saccharin received the insurance certificate in 1955, is 500 mg / day for children and 1,000 mg / day for adults. However, daily consumption varies, on average, from 25 to 125 mg / day for non-diabetics and from 54 to 173 mg / day for diabetics. Currently, saccharin is approved in more than 90 countries and is widely used in many medicines and foods [Fatibello-Filho O, Vieira ID, Gouveia ST, Calafatti AS, Guarita-Santos AJM. Artificial sweeteners. Química Nova 19: 248- 260, 1996].

[020] Cyclamate is composed of cyclohexyl-sufamic acid and was discovered in 1937 by Michael Sveda, from the University of Illinois. The discovery of its sweet taste property was attributed to accidental contamination of cigarettes with a cyclohexylamine derivative. Its sweetening power is small when compared to other sweeteners, only 30 times greater than that of sucrose. It is used in combination with saccharin, combining the high sweetening power of saccharin with the absence of residual cyclamate flavor. The FDA has banned it since 1970 and because of the existence of studies showing an association with cancer. Until then, it was believed that its absorption by the organism was slow and partial and that it was eliminated quickly and unchanged, with minimal toxic action [Collings AJ. Metabolism of cyclamate and its conversion to cyclohexylamine. Sugar and Sweeteners. Boca Raton: CRC Press, p.217-227. 1991]. However, the safety of cyclamate began to be questioned after observation in 1966 that some individuals were able to metabolize cyclamate to cyclohexylamine and that chronic intake of cyclamate, saccharin and cyclohexylamine mixtures increased the incidence of tumors in the bladder of rats [ Collings AJ. Metabolism of cyclamate and its conversion to cyclohexylamine. Sugar and Sweeteners. Boca Raton: CRC Press, p.217-227, 1991; Fernandez LAR. Intense sweeteners in the European Food Community, Madrid, 27 (216): 17-21, 1990]. Subsequent assessments by the (Cancer Assessment Committee), (Center for Food Safety and Applied Nutrition), FDA, (Scientific Committee for Food), the European Union and the World Health Organization concluded that cyclamate is not carcinogenic and has been readmitted to the market of food. The acceptable daily intake is 11 mg / kg.

[021] Aspartame was discovered in 1965 and is the methyl ester of two amino acids (L-aspartate and L-phenylalanine). The synthesis of aspartame, like the vast majority of sweeteners, was accidental. In the 60s, one of the projects of GD Searl and Company (Skokie Illinois), was to find an inhibitor for gastrin, a product used in the treatment of ulcers. Researcher James M. Schalatter was heating aspartame in a flask containing methanol when the mixture splashed out of the flask and fell on his fingers. Minutes later, taking his finger to his mouth to leaf through a book, he felt an extremely sweet taste [Mazur, RH Discovery of aspartame. In LD Stegink & LJ Filer (Eds.), Aspartame: Physiology and biochemistry (pp. 3-9). New York: Maree Dekker, 1984]. It is about 200 times sweeter than sucrose. It provides about 4 kcal / g, but very small amounts are needed to achieve the desired sweet taste and therefore the added calorie is negligible. The metabolism of aspartame in the intestine gives rise to three common components of the diet: aspartic acid, phenylalanine and methanol, and therefore is contraindicated for patients with phenylketonuria. Studies with laboratory animals have shown that aspartame has no cancer-inducing effect, even at high doses. The acceptable daily intake is 40mg / kg [ADA Reports. Position of the American Dietetic Association: use of nutritive and non-nutritive sweeteners. J Am Diet Assoe 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004].

[022] Acesulfame K or acesulfame potassium was discovered in 1967 in Germany. It is an organic salt consisting of carbon, nitrogen, oxygen, hydrogen, sulfur and potassium. It is about 200 times sweeter than sucrose, having synergism with other sweeteners. It has heat stability and can be used in cooking and baking. It has no prolonged aftertaste, but this can happen in high doses [Kroger M, Meister K, Kava R. Low-calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47, 2006; Cantarelli M, Pellerano RG, Marchevsky EJ, Camina JM. Simultaneous determination of aspartame and acesulfame-K by molecular absorption spectrophotometry using multivariate calibration and validation by high performance liquid chromatography. Analytical Methods Food Chemistry 115: 1128-1132, 2009]. Studies have shown that this sweetener does not have a carcinogenic potential, has pharmacological, mutagenic or teratogenic effects [Cantarelli M, Pellerano RG, Marchevsky EJ, Camina JM. Simultaneous determination of aspartame and acesulfame-K by molecular absorption spectrophotometry using multivariate calibration and validation by high performance liquid chromatography. Analytical Methods Food Chemistry 115: 1128-1132, 2009]. After ingestion, it passes unmodified through the digestive system, being therefore non-caloric. The maximum acceptable daily dose is 15 mg / kg / day.

[023] Sucralose was synthesized in a laboratory at the University of London in 1976. It is a derivative of sucrose, with replacement of three hydroxyl groups by chlorine, having little absorption, and the small amount absorbed is not metabolized for energy production . After several studies, sucralose proved to be safe, not being associated with the development of cancer, causing no genetic alterations, birth defects, neurological damage or any other metabolic alteration, even at a dose above 500 mg / kg / day. It does not cause an insulin response and several studies have shown that it is safe for the environment, being biodegradable. It is about 400 to 800 times sweeter than sucrose. Due to its solubility in water and stability, sucralose can be used in various industrialized foods and drinks. The maximum acceptable intake is about 15 mg / kg / day [ADA Reports. Position of the American Dietetic Association: use of nutritive and non-nutritive sweeteners. J Am Diet Assoe 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004].

[024] Alitame is formed by two amino acids (aspartic acid and alanine) and a starch, which is the main responsible for the high sweetening power, about 2,000 times greater than sucrose. It has stability at high temperatures and wide pH variations and is highly soluble in water. Several studies show its safety, even at a dose above 100 mg / kg / day, a dose about 300 times higher than the usual dose for chronic users [ADA Reports. Position of the American Dietetic Association: use of nutritive and non-nutritive sweeteners. J Am Diet Assoe 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004]. [025] Stevioside is obtained from the plant Estevia rebaudiana Bertoni, belonging to the Compositae family, originally from the Americas, where it is used as a medicinal plant in the control of diabetes. It is a temolabile substance, non-carcinogenic and which is not metabolized by the body. It has about 300 times the sweetening power compared to sucrose. The leaves of this plant have been used for centuries by the native population as a sweetener. The substances associated with the sweet taste are nine glycosides, called steviole glycosides. Depending on cultivation and growth techniques, the amount of these glycosides varies from 4% to 20% dry weight. Stevioside and rebaudioside A are the most abundant among the nine glycosides. Rebaudioside A is considered to have the best organoleptic sweetener properties and has the least residual flavor. Several studies have shown the toxicological safety of these substances. As a result, extracts containing steviosides are released in Japan, Brazil, South Korea, Argentina and Paraguay and used as dietary supplements in the USA. They have not yet been released in the European Union, but have received GRAS recognition, recognized as safe in the USA since 2008. The FAO / WHO Committee for Food Additives suggests an acceptable daily intake of up to 4mg / kg [ADA Reports. Position of the American Dietetic Association: use of nutritive and non- nutritive sweeteners. J Am Diet Assoe 104 (2): 255-75, 2004. Erratum in: J Am Diet Assoe 104 (6): 1013, 2004].

[026] Thaumatin is a long-chain vegetable protein naturally contained in the Katemfe fruit. This protein has unique properties and benefits: it is the sweetest substance in all of Nature (on average 3,000 times sweeter than sugar), a potent flavor / aroma enhancer and has the ability to mask unwanted residual flavors (such as example, bitter and metallic) of numerous substances, including artificial sweeteners (cyclamate, saccharin, acesulfame etc.), stevia, soy, minerals, vitamins, substances for pharmaceutical / medical use, among others. Several scientific and toxicological studies demonstrate that thaumatin is harmless to human health. Therefore, it can be consumed by everyone, including diabetics, phenylketonurics, pregnant women, etc., without restrictions to any population group. Due to these facts, thaumatin is approved as GRAS (Generally Recognized As Safe ”) in the United States and is approved in Europe, Canada, Japan and many other countries. In addition, thaumatin consists of a 100% natural and stable sweetener. Thaumatin is the only high intensity sweetener approved with no maximum use limit (quantum satis) by ANVISA [Daniell WF. Katemfe, or the miraculous fruit of Soudan. Pharm J 14, 158, 1855; Eaton KK, Daniel JW, Snodin DJ, Higginbotham JD, Stanworth DR, Al-Mosawie T. Thaumatin protein: Assessment in man for oal allergenicity on challenge testing, 1981; Higginbotham JD, Snodin DJ, Eaton KK, Daniel JW. Safety Evaluation of Thaumatin. Fd. Chem. Toxicol., 21, 815-823, 1983].

[027] Advantame is a new artificial sweetener developed by the company Ajinomoto and is extremely potent, being 20,000 times sweeter than sucrose and 100 times sweeter than aspartame. It is derived from aspartame, being a dipeptide sweetener composed of aspartic acid, phenylalanine and vanillin. It has a sweet taste close to that of sugar, without residual taste. It is stable in dry conditions and in aqueous form the stability is similar to aspartame. In 2009, the FDA was approved for use in the United States. It has zero calories [Bishay IE, Bursey RG. Advantame. In: O'Brien Nabors L. Alternative sweeteners. 4th ed. Boca Raton, Fl: CRC; 2011].

[028] In addition to these described sweeteners, other high-potency sweeteners of plant origin can be used, as shown by O'Donnell and Kearsley [O'Donnell k, Kearsley, M. Sweeteners and sugar alternatives in food technology / edited by Kay 0 'Donnell, Malcolm Kearsley. - 2nd ed. 2012], but not only strict to these, as an example: a) Proteins: Brazzeína, curculina, monelina, bryoside, etc; b) Glycosides: rubusoside, osladina, pterocariosidoe, Lo han guo, etc; c) Flavonoid Philodulcin, Chalcona phyllozine, etc.

[029] Artificial sweeteners belong to the class of food additives whose use in Brazil and other countries is limited by specific legislation. The established criteria are issued worldwide by specialized committees [Toledo MCF, lOSHII SH. Potential intake of intense sweeteners in Brazil. Food Additives and Contaminants 12 (6): 799-808, 1995]. The FAO / WHO Program (Food and Agriculture Organization of the United Nations / World Health Organization) for additives aims to systematically assess and provide subsidies for member countries to control the use of additives in food [IPCS (INTERNATION PROGRAMME ON CHEMICAL SAFETY), 2011. About IPCS INCHEM. Available at: <http://www.inchem.org/pages/about.html>. Accessed in May 2019]. The committee that evaluates additives is the FAO / WHO Committee of Experts in Food Additives (JECFA), which is formed by an international group of experts who are selected mainly for their capacity and technical experience. These experts meet regularly and discuss technical and scientific issues, establish specifications for the identity and purity of additives, assess toxicological data and recommend, where appropriate, acceptable daily intakes (IDA) for people, subject to regular reviews [IPCS (INTERNATION PROGRAMME ON CHEMICAL SAFETY), 2011. About IPCS INCHEM. Available at: <http://www.inchem.org/pages/about.html>. Accessed in May 2019].

[030] IDA is an estimate of the amount of an additive that can be ingested daily, and for life, by man, without appreciable health risk. It is expressed in milligrams of additive per kilogram of body weight (mg / kg bw) [CAC (Codex Alimentarius Commission), 1989. Report of the twenty-first session of the Codex Committee on Food Additives and Contaminants. Codex Alimentarius Commission, Food and Agriculture Organization of the United Nations, ALINORM 89 / 12A, Rome, 1989]. The potential intake of an additive refers to its likely intake, resulting from the maximum limits allowed for its use in different foods and beverages and the eating habits of the population. Estimates of the daily intake of a particular additive are, therefore, calculated with the objective of verifying whether there is a possibility of excessive exposure of consumers to the substance, under the proposed conditions of use [Bar A, Wurtzen G. Assessing the use of additives in food: the reappraisal of the Danish Budget Method. Food Science and Technology 23 (3): 193-202, 1990]. Estimates of intake of food additives are considered an integral part of the risk assessment process adopted under the Codex Alimentarius.

[031] For this type of study, information is needed on the levels of the substance of interest present in the foods that are part of the diet and on the quantity of these foods, consumed by the population [WHO (WORLD HEALTH ORGANIZATION), 2000. Evaluation of certain food additives. Technical Report Series 891. Geneva, 2000]. The only possible way to ascertain whether a consumer is exposed to a risk would be to measure precisely the amount of additive present in the food to be consumed and to compare it with the IDA established for this additive. Measures and calculations of this type would have to be made for all foods at each meal on every day of life, which is an impossible task. Attempts to seek an answer to this problem have led to the development of calculations of potential additive intake, using data from their average consumption (Table 1) [Vetorazzi, G. Advance in the Safety Evaluation of Food Additives. Food Add Cont, London, v.4, n4, p.331-356, 1987].

[032] Table 1. Acceptable Daily Intake Values (IDA) for artificial sweeteners allowed in Brazil established by the FAO / WHO Committee of Experts in Food Additives [JECFA - Joint Expert Committee on Food Additives and Contaminants, Sixty-ninth meeting, Rome, Italy, 17-26 June 2008].

Evaluation of the consumption of food and sweeteners

[033] Eating habits are closely related to cultural, anthropological, socioeconomic and psychological aspects that involve people's environment [Fisberg RM, Marchioni DML, Colucci ACA. Evaluation of food consumption and nutrient intake in clinical practice. Arq Bras Endocrinol Metabol 53, n.5, 2009].

[034] According to Cândido and Campos [Cândido LM B, Campos AM. Food for Special Purposes: Dietetic. São Paulo: Livraria Varela, 1996] the attributes of an ideal sweetener should be:

- Sweetening power equal to or greater than sucrose;

- Commercial availability;

- Cost comparable to that of sucrose;

- Chemical compatibility with additives, such as flavorings and dyes;

- Inert to other food components;

- Easy solubility, chemical and thermal stability;

- Free of toxicity;

- Do not be cariogenic;

- Contribute with reduced calories;

- Provide functional properties, sweetness quality, residual flavor and sweetness profile versus sucrose-like time.

[035] In general, no sweetener fulfills all the requirements mentioned above and, in view of this, the use of sweetener combinations is a way to compensate for the individual limitations of each one, providing the development of products with better flavor, greater useful life and often with reduced formulation costs [WORLD HEALTH ORGANIZATION), 2000. Evaluation of certain food additives. Technic Report Ser 891. Geneva, 2000].

[036] The use of sweeteners in food, drinks and table sweeteners has grown a lot. The combination of them has several advantages, such as the increase in sweetness stability and synergism effect, increasing the sweetening power. As a result, the combination brings benefits to industries, such as improving the quality of sweetness (combinations can reduce the undesirable effects of some sweeteners) and obtaining sweeteners with characteristics similar to sucrose

[Lim H, Setser CS, Kim SS. Sensory studies of high potency multiple sweeteners systems for shortbread cookies with and without polydextrose. Journal of Food Science 54 (3): 625-629, 1989; Lindley MG. From basic research on sweetness to the development of sweeteners. Food Technol 47: 134-138, 1991].

[037] The most commonly found combination is the mixture of cyclamate with saccharin, since the synergistic effect between these sweeteners provides a sweetness profile closer to that of sucrose, since cyclamate masks the bitter taste of saccharin [Zygler A, Wasik A , Namiesnik J. Analytical methodologies for determination of artificial sweeteners in foodstuffs. Trend Analyt Chem 28: 9, 2009].

[038] Aspartame, Sodium Cyclamate and Saccharin Sodium, pioneers in the market, known as first-generation dietary sweeteners, until the mid-1980s were considered medicines and used mainly by diabetics, since 1988 there was a reclassification and they became food for special purposes, increasing its use for the general population.

[039] However, according to ANVISA, and because they contain chemical substances in their formulations, it is necessary to have some care in the use, and, especially, in the excesses, because in general they are the most used by the population, as well as, by pregnant women.

[040] Generally, dietary sweeteners are used without much discretion, and many of their users mainly aim at vanity more than their real needs. These are usually used on their own initiative, sometimes by random indications or simply for practical use. The minority uses it with medical or nutritionist recommendations.

[041] There is a global trend where people are increasingly attentive to the market and the demand for healthier, innovative and safer products for your diet, which makes this experience both challenging, judicious and necessary. In the market there are designations such as diet and light products, indicated for those who need to maintain sugar-restricted diets, healthy eating habits or are concerned with aesthetics, however these products are often misinterpreted by the consumer, since only the term itself does not gives credits to the product, defining what it really is.

[042] In this scenario, we present an innovative alternative on the market that allows the proposed sweetening product, unique characteristics that allows the demanding consumer, who does not give up the taste of sugar, to consume it in a healthier way and with less calories .

SUMMARY OF THE INVENTION

[043] The present invention provides a new method of producing sweeteners, obtaining a formulation that preserves the taste of sugar, but with calorie reduction, starting from inverted sucrose and blends with preferably natural or synthetic sweeteners.

[044] In a first embodiment of this invention, a composition with uniform quality is presented, as its composition depends on a source of sucrose and sweeteners, which guarantees the consumer the safety of a food supplement of controlled origin, ensuring a food in line with the specific demands of each type of consumer.

[045] In a second embodiment, the present invention presents a process for the production of a sweetener, preferably starting from the raw material sucrose, that is, inverted sucrose, preferably by means of enzymes (not chemically) obtaining a syrup with equimolar parts glucose and fructose and low concentration of sucrose and blends with different types of sweeteners. The present invention will not make use of the addition of undesirable chemical substances, such as dyes and artificial pigments and others, and can be preferably flavored with aromas and added with natural plant-based extracts with recognized pharmacological activity and / or substances with functional activities. The process it also has the optional addition of isolated elements, of mineral or vegetable source such as vitamins, minerals etc. In this way, a different formulation is obtained from the sweeteners present in the state of the art and on the market.

[046] The third and last modality of this invention resides in the use of the sweetener in table products and in the industry in general, for example in derivative products such as cakes, sweets, dairy products, cosmetics, jellies, sweets, food supplements, drugs, nutraceuticals, cereal bars, among others.

[047] The present invention, therefore, is based on inverted sucrose syrup made to measure for the production of sweetener and additive of sweeteners and others. For this, the sweetener thus produced may have as a preferential origin dark VHP / VVHP / Demerara / Brown sugars rich in minerals, vitamins and natural antioxidants with great pharmacological appeal, offering the sweetness and natural flavor of sugar and added with sweeteners, be they natural or synthetic to increase sweetness, which leads to a decrease in the amount of sugar used to sweeten, but preserving sweetness and flavor while preserving the qualities of dark sugars.

[048] In other words, the sweeteners proposed here use inverted sugar having equimolar parts of glucose and fructose, and for this reason the product gains sweetness with fewer calories, preferably through a totally natural process, via biological and GMO-free (technology which does not make use of genetically modified organisms) or by commercial enzymes and blends with sweeteners that enhance the sweetness of the product, reducing the amount used for the same sweetness, as well as the calories ingested.

DETAILED DESCRIPTION OF THE INVENTION

[049] The present invention therefore describes COMPOSITION, PROCESS OF PRODUCTION AND USE OF NUTRITIVE SWEETS AND BLENDS based on inverted sugar, reaching a composition that allows the consumer the full pleasure of the sugar flavor, but with a significant reduction of calories in the product , as an example, in blends with preferably natural sweeteners.

[050] Depending on the possibility of using natural and synthetic sweeteners at the present invention may have a low glycemic index (<= 55) in relation to conventional sugar. In addition, the sweetener proposed here can be added with natural plant extracts such as ginger, cinnamon, lemon, pomegranate, acerola, passion fruit, but not limited to these only. In this additive proposal with natural extracts, the sweeteners now have the intrinsic pharmacological functionality of each extract, in addition to giving the sweetener flavor notes of the extract in particular, thus enhancing the qualities of dark sugars in natural pharmacological activities which are preserved when enzyme inversion process is used.

[051] For example, the use of VHP or demerara or brown sugar as a base for the manufacture of the sweetener, allows the product to have an important set of mineral salts, vitamins and antioxidants from sugar cane, as described in the following example:

COMPOSITION FROM VHP OR DEMERARA SUGAR ORGANIC OR CONVENTIONAL

[052] In 100 grams of VHP / Demerara / Brown sugar there are the presence of several minerals. It is worth mentioning that the mineral composition depends directly on the type of cane cultivar, the agronomic tract, the region of cultivation, etc. However, several studies show that the darker, and obviously, the less “treated” the sugar, the more minerals are conserved in it, as shown by Silva [Silva, AFS. Characterization and determination of minerals in Brazilian sugar samples. Master's thesis. ESALQ, USP, Piracicaba, 2017], as shown in Table 2, below.

[053] Table 2: Concentration range obtained for the minerals analyzed by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP OES) in different types of sugar [Silva, AFS. Characterization and determination of minerals in Brazilian sugar samples. Master's thesis. ESALQ, USP, Piracicaba, 2017].

[054] As shown in Table 2, darker sugars have increasing mineral contents, moving from refined to brown sugar. Even when comparing Demerara sugar with Refined sugar, we observed a significant difference in the content of all minerals presented in Table 2.

[055] The greater the knowledge about the exact composition of each of the sugars that can be used as a basis for the sweetener, the greater the power of selection of the most suitable raw material for the production of the rich sweetener as a food or presenting the desired organoleptic, physical-chemical and / or sensory properties. In this sense, the choice of the ideal sucrose source is essential and a technological differential so that the sweetener of the present invention provides the consumer with superior quality in terms of minerals, compounds with pharmacological action and mainly preserving the traditionally accepted taste of sugar with reduced calories. , but maintaining the sweetness.

[056] To better illustrate the improvements described above, the sweetener of the present invention may contain pharmacological compounds, for example, those present in VHP, Demerara and Brown sugars, such as flavonoids and phenolic acids such as luteolin, apigenin, tricine, quercetin, kamferol , caffeic acid, apigenin, luteolin, tricin, chlorogenic acid, cumaric acid and ferulic acid. These compounds are directly linked to several pharmacological activities such as antioxidants, anti-inflammatory, antimicrobial and even antitumor agents present in cane sugars [Valli V, Gomez-Caravaca AM; Dl Nunzio M., Danesi F, Caboni MF, Bordoni A. Sugar cane and sugar beet molasses, antioxidant- rich alternatives to refined sugar. J. Agri Food Chem, 2012, 60, 12508-12515; Alves VG, Souza AG, Chiavelli LUR, Ruiz ALTG, Carvalho JE, Pomini AM, Silva CC. Phenolic compounds and anticancer activity of comercial sugarcane cultivated in Brazil. At. Acad. Bras, Cienc. 2016, 88, 1201-1209; Taylor R P. Discovery of bioactive natural products from sugarcane. Master of Science Thesis. School of Environmental Science and Management, Southern Cross University, Lismore NSW, Australia. 2018; Almeida JMD. Flavonoids and cinnamic acids from sugar cane (Saccharum officinarum L. - Poaceae) and their products. Identification and antioxidant and antiproliferative activity. Doctoral thesis. University of São Paulo, 2006].

[057] The present invention therefore presents a composition of a sweetener capable of maintaining the pharmacological properties of dark sugars that have been shown to assist in maintaining the muscle tone of the digestive tract wall; improve the health of the nervous system; strengthen skin, nails and hair; they improve the functioning of the liver, accelerate wound healing and prevent and treat anemia due to the presence of iron. These attributes, depending on the raw material and additives used, allow the sweetener of the present invention to be unique in offering the consumer the base and flavor of sugar, but with less calories per unit of sweetness.

[058] Additionally, the process of the present invention performs the inversion of sucrose by raising its sweetness from the level of 100 (crystal sucrose) to 120 (sucrose syrup with 98.0% inversion and with equimolar portions of glucose and fructose) , with a 20% gain in sweetness, considering the same amount of sucrose, since fructose has a sweetness index higher than sucrose and glucose.

[059] In the inversion proposed by the present invention, for example, above 90%, the sucrose is almost completely converted to equimolar parts of glucose and fructose, without significantly losing its nutritional characteristics regarding vitamins, antioxidants and minerals present before its inversion. Because it is a biological catalyst, the enzyme invertase (preferably free of genetically modified organisms - GMO Free) or non-GMO-free invertase enzyme, unlike chemical inversion, does not form toxic compounds in the inversion process, such as, for example, furfural.

[060] With a very low residual sucrose content, the optional addition of functional fibers may allow the sweetener of the present invention to have a glycemic index considered low (<55). What makes it more suitable for diets that seek to avoid diseases, such as diabetes and obesity problems.

[061] To better illustrate, the characteristics of this sweetener made from Demerara sugar are shown below, as an example, according to the present invention:

^■ Conventional or organic sweetener, which will depend on the origin of the Demerara sugar used;

^■ Produced from inverted Demerara sugar largely in equimolar portions of glucose and fructose;

^■ With the addition of functional fibers, it has a low glycemic index (<55);

^■ Sweetener with antioxidant power due to the polyphenolic compounds of dark sugars. Compounds that are preserved in the enzymatic inversion process;

^■ Use of GMO-free enzymes or not;

^■ 100% natural process, without artificial preservatives or any chemical additives;

^■ It has pharmacological potential due to substances preserved in dark sugars such as Demerara;

^■ Vitamins, minerals, amino acids and fibers can be added.

Sweetener Production Process. [062] According to the present invention, one of the ways of producing the sweetener, begins with the dilution of the solid sucrose, present in the selected carbohydrate source with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of sucrose, with agitation in the tank. This syrup is then cooled to 55.0 to 60.0 ^Q C and the pH adjusted to 4.5 with the use of citric acid. The invertase enzyme, GMO-free or commercial, is added to the syrup and the reaction is maintained until the time necessary to achieve the desired inversion (greater than 90.0% and up to 98.0%) of the sucrose in glucose and fructose under the conditions described, obtaining a syrup with equimolar parts of glucose and fructose and a low concentration of sucrose, presenting a higher sweetness than that of non-inverted sucrose, which allows to use less quantity of product in relation to non-inverted sucrose to achieve the same sweetness. The syrup can be added with natural or synthetic sweeteners, natural fibers, vitamins, minerals, amino acids, flavors, plant extracts, functional substances, other sugars, among others.

[063] According to the studies carried out, when we use the process of obtaining previously described, it is possible to obtain a sweetener that has the main advantages in relation to the sweeteners available on the market:

- Totally organic process, without chemical additives;

- Traditional sugar flavor with less calories in blends with sweeteners, natural or synthetic;

- Fiber source. The addition of fiber is an important aspect, as it allows the slower digestibility of carbohydrates, avoiding insulin spikes and improving the intestinal flora;

- Preservation of pharmacological potential due to the use of dark sugars, such as the use of VHP or Demerara or Mascavo sugars, which contain pharmacologically active compounds in their natural composition.

[064] However, the present invention has found that the sweetener, with these and other advantages, can be obtained from small variations in the process described above with different types of sucrose and additives. Thus, in order to better illustrate the different ways of obtaining and types of sucrose, the following will be presented: illustrative examples of the processes and composition of the sweetener of the present invention, the values expressed in the Tables being based on [Ajibola A., Chamunorwa JP, Erlwanger KH. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition & Metabolism 2012, 9:61; Would do DAM. Nutritional and sensory study of organic and conventional crystal, refined, demerara and brown sugars. Master's thesis. UFSCAR, 2012; Luchini DL. Content of mineral nutrients and heavy metals in brown sugar produced by different organic and conventional systems. Master's thesis. UFSCAR, 2014; Moniruzzaman M, Chowdhury MAZ, Rahman MA, Sulaiman SA, Gan SH. Determination of mineral, trace element, and light pesticide in honey samples originating from different regions of Malaysia compared to Manuka Honey. Biomed. Int. Res. 2014, ID 359890; Nogueira FS, Ferreira KS, Carneiro Júnior JB, Passoni LC. Minerals in molasses and sugarcane juice. Food Science and Technology 2009, 29: 727-731; Silva AFS. Characterization and determination of minerals in Brazilian sugar samples. Master's thesis. ESALQ, USP, Piracicaba, 2017].

[065] Example 1 - Production of the sweetener from inverted cane sugar ENZYMATICALLY:

1. Solid sucrose is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, with agitation in the tank;

2. The syrup is cooled to 55.0 to 60.0 ^Q C and the pH adjusted to 4.5 with the use of citric acid. In this syrup the enzyme invertase (GMO-free or not) is added according to the indication of commercial use and the reaction is maintained for the time necessary to guarantee the required inversion percentage;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners, for example EsEstevia, in the concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as required. Example, 1 kg of inverted sugar syrup is added with 2.6 g of EsEstevia, with EsEstevia being on average 300 x sweeter than sucrose, the product (1 kg) has a sweetness of 2 Kg of sucrose. To illustrate, we have the example of using a sachet of 5 g of sucrose sugar to sweeten a traditional coffee, that is, in the proposed sweetener 2.5 g of the product would be used to sweeten the same coffee with the same sweetness of the 5 g of sucrose pure, but with half the calories. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 3).

[066] Thus, EXAMPLE 1 refers to:

- use of CRYSTAL SUGAR (may be organic, non-organic or refined) as the basis of the sweetener of the present invention;

- ENZYMATICALLY inverted at different inversion rates (sucrose / glucose + fructose ratio:> 90% inversion);

- Can be added with natural or synthetic sweetener.

[067] Table 3: Comparative example of the sweetener and calories of the proposed sweetener in inverted crystal sucrose.

^* Considering that solid crystal sugar has an average of 387 Kcal per 100 g of product and sweetness reference once.

[068] Example 2 - Production of the sweetener from CHEMICALLY inverted cane sugar:

1. Solid sucrose is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under intense agitation in the tank;

- phosphoric acid is added to the syrup to pH 2.0 to 2.5 while maintaining at 95 ^Q C until the desired rate reversal;

2. The pH of the syrup is corrected with a wedge at pH 4.5 to 5.0;

3. The syrup is filtered to remove particulates;

4. The syrup is filtered to remove unwanted products;

5. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. Example, 1 Kg of inverted sugar syrup is added with 3.3 g of Estevia, being that Estevia is on average 300 x sweeter than sucrose, the product (1Kg) has a sweetness of 2 Kg of sucrose. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 4).

[069] Thus, EXAMPLE 2 refers to:

- use of CRYSTAL SUGAR (which may be organic, non-organic or refined) as the base of the sweetener, as shown in example 1, but without the use of an enzyme;

- CHEMICALLY inverted at different inversion rates (sucrose / glucose + fructose ratio:> 90% inversion);

- Can be added with natural or synthetic sweetener.

[070] Table 4: Comparative example of sweetness and calories of the proposed sweetener in crystal sucrose.

[071] It should be noted that the inversion of sucrose by the traditional chemical method the initial syrup has a maximum concentration of 60 ^Q Brix due to the need for filtration to remove color and odor, and after the inversion, the pH of the syrup needs to be corrected with use of soda, a fact that saturates the syrup with undesirable sulfates and, sequentially, the syrup is filtered and concentrated in evaporators, which further decreases its quality due to the additional formation of undesirable substances such as: furfural, hydromethylfurfural and mainly sulfoxymethylfurfural given their ability to react with DNA and cause mutations [Ogando FIB. Study of sucrose thermal degradation and microbiological contamination in the sugar manufacturing process. Master's Theses, ESALQ / USP, 2015]. [072] Example 3 - Sweetener production from CHEMICALLY inverted organic cane sugar following the Positive Organic List:

2. Add the syrup acid to pH 2.0 to 2.5 while maintaining at 95 ^Q C until the desired rate of inversion. The acid used in this process must be allowed by the Positive Organic List (Normative Instruction ^Q 18, of May 28, 2009, Law 10,831 of December 23, 2003): example citric acid;

3. The syrup's pH is corrected with products allowed by the Positive Organic List (Normative Instruction ^Q 18, of May 28, 2009, Law 10.831 of December 23, 2003), at pH 4.5 to 5.0;

4. The syrup is filtered to remove particulates;

5. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. Example, 1 Kg of inverted sugar syrup is added with 2.6 g of Estevia, being that Estevia is on average 300 x sweeter than sucrose, the product (1Kg) has a sweetness of 2 Kg of sucrose. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 5).

[073] Thus, EXAMPLE 3 refers to:

- use of ORGANIC CRYSTAL SUGAR as the basis of the sweetener, as shown in example 2, but using the positive organic list;

- CHEMICALLY inverted with products allowed by the Positive Organic List at different inversion rates (sucrose / glucose + fructose ratio:> 90% inversion), being considered an organic syrup;

- Can be added with natural or synthetic sweetener.

[074] Table 5: Comparative example of sweetness and calories of the proposed sweetener in inverted crystal sucrose.

^* Whereas crystal sugar

it has an average of 387 Kcal per 100 g of product and a sweetness reference of 1 time.

[075] Example 4 - Production of the sweetener from VHP or VVHP sugar:

1. VVHP (Very Very High Polarization) sucrose or solid VHP (Very High Polarization) is diluted with water in a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under agitation in the tank;

2. The syrup is inverted CHEMICALLY (organic products or not) or ENZYMATICALLY as described in the previous examples;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. Example, 1 kg of inverted sugar syrup is added with 2.6 g of Estevia, with Estevia being on average 300 x sweeter than sucrose, there is that the product (1Kg) is sweet with 2 kg of sucrose. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 6).

[076] Thus, EXAMPLE 4 refers to:

- use of VHP or VVHP sugars (organic or not) as a sweetener base;

- CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose / glucose + fructose ratio:> 90% inversion);

- Can be added with natural or synthetic sweetener.

[077] Table 6: Comparative example of the sweetener and calories of the proposed sweetener and sucrose VVHP or inverted VHP.

^* Considering that solid VHP sugar has an average of 380 Kcal per 100 g of product and sweetness reference once.

[078] Example 5 - Production of sweetener from Demerara sugar:

1. Solid Demerara sucrose is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, with agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. For example, 1 kg of inverted sugar syrup is added with 2.6 g of Estevia, with Estevia being on average 300 x sweeter than sucrose, the product has a sweetness of 2 kg of sucrose. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 7).

[079] Thus, EXAMPLE 5 refers to:

- use of DEMERARA sugars (organic or not) as a base for the sweetener;

- CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose / glucose + fructose ratio:> 90% inversion),

- can be added with natural or synthetic sweetener;

[080] Table 7: Comparative example of the sweetener and calories of the proposed sweetener in inverted Demerara sucrose.

^* Considering that Demerara sugar has an average of 380 Kcal per 100 g of product and sweetness reference once.

[081] Example 6 - Sweetener production from brown sugar:

1. Solid brown sugar is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, with agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. For example, 1 kg of inverted sugar syrup is added with 2.6 g of Estevia, with Estevia being on average 300 x sweeter than sucrose, the product has a sweetness of 2 kg of sucrose. Likewise, other sweeteners can be used to add the syrup, according to its sweetening power (Table 8).

[082] Thus, EXAMPLE 6 refers to:

- use of brown sugars (organic or not) as a base for the sweetener;

- Can be added with natural or synthetic sweetener.

[083] Table 8: Comparative example of the sweetener and calories of the proposed sweetener and brown sugar.

[084] Example 7 - Sweetener production from sugar beet, coconut and others:

1. Sugar from beet, coconut and others is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under intense agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweetener, for example Estevia, in a concentration that allows the final syrup to have twice the sweetness and half the calories, and this proportion can be changed to greater or lesser as needed. For example, 1 kg of inverted sugar syrup is added with 2.6 g of Estevia, with Estevia being on average 300 x sweeter than sucrose, the product has a sweetness of 2 kg of sucrose. Gives similarly, other sweeteners can be used to add the syrup, according to its sweetening power (Table 9).

[085] Thus, EXAMPLE 7 refers to:

- use of sugar beet, coconut and others (organic or not) as a base for the sweetener;

- Can be added with natural or synthetic sweetener;

[086] Table 9: Comparative example of the sweetener and calories of the proposed sweetener and coconut sugar.

^* Considering that coconut sugar has an average of 380 Kcal per 100 g of product and sweetness reference once.

[087] Example 8 - Sweetener production from different sugars with added fibers:

1. Solid sucrose of any type of sugar is diluted with water in a syrup sucrose of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, with agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweetener according to examples 1 to 7.

5. The sweetener can be added with:

- 0.5% to 20.0% of organic soluble fibers or not, such as, for example: corn fibers, polydextroses, soluble maltodextrins or cassava fibers;

- 0.5% to 20.0% of organic or non-insoluble fibers, such as, for example, corn or cassava or vegetable fibers;

- 1.0% to 20.0% with soluble or insoluble fibers in the proportion of 1.0 to 99.0% of mixture between the two types of fibers

[088] Thus, EXAMPLE 8 refers to:

- use of organic sugars or not: Cristal, VHP, VVHP, DEMERARA, Mascavo, Coconut, Beet, and others as a base for the sweetener;

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS.

[089] Adequate consumption of fiber in the usual diet can reduce the risk of developing some chronic diseases such as: coronary artery disease [Liu

S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, et al. Whole-grain consumption and risk of coronary heart disease: results from the Nurses ’Health study. Am J Clin Nutr 70 (3): 412-9, 1999], stroke (Steffen LM, Jacobs DR Jr, Stevens J, Shahar E, Carithers

T, Folsom AR. Associations of whole-grain, refined grain, and fruit and vegetable consumption with risks of all-cause mortality and incident coronary artery disease and ischemic stroke: the Atherosclerosis Risk in Communities (ARIC) Study. Am J Clin Nutr 78 (3): 383-90, 2003], hypertension [Whelton SP, Hyre AD, Pedersen B, Yi Y, Whelton PK, He J. Effect of dietary fiber intake on blood pressure: a meta-analysis of randomized, controlled clinical trials. J Hypertens 23 (3): 475-81, 2005], diabetes mellitus [Montonen J, Knekt P, Jarvinen R, Aromaa A, Reunanen A. Whole-grain and fiber intake and the incidence of type 2 diabetes. Am J Clin Nutr 77 (3): 622-9, 2003] and some gastrointestinal disorders [Petruzziello L, lacopini F, Bulajic M, Shah S, Costamagna G. Review article: uncomplicated diverticular disease of the colon. Aliment Pharmacol Ther 23 (10): 1379-91, 2006].

[090] Dietary fiber is resistant to the action of human digestive enzymes and consists of polymers of carbohydrates, with three or more monomeric units plus lignin [Anderson JW, Baird P, Davis RH Jr, Ferreri S, Knudtson M, Koraym A , et al. Health benefits of dietary fiber. Nutr Rev 67 (4): 188-205, 2009; Howlett JF, Betteridge VA, Champ M, Craig SAS, Meheust A, Jones JM. The definition of dietary fiber - discussions at the Ninth Vahouny Fiber Symposium: building scientific agreement. Food Nutr Res 54: 5750, 2010]. The components of dietary fiber are divided into groups: non-starch polysaccharides, oligosaccharides, analogous carbohydrates (resistant starch and resistant maltodextrins), lignin, compounds associated with dietary fiber (phenolic compounds, cell wall protein, oxalates, phytates, waxes, cutin and suberin) and animal fibers (chitin, chitosan, collagen and chondroitin) [Tungland BC, Mayer D. Nondigestible oligo- and polysaccharides (dietary fiber): their physiology and role in human health and food. Comp Rev Food Sci Food Saf 1: 73-92, 2002].

[091] The positive effects of fibers are related, in part, to the fact that a portion of the fermentation of its components occurs in the large intestine, which impacts on the speed of intestinal transit, on the pH of the colon and on production of by-products with an important physiological function [DeVries JW. On defining dietary fiber. Proc Nutr Soc 46 (3): 112-29, 2003]. Thus, the fibers contribute to a balanced digestion of carbohydrates, being considered an important food additive.

[092] Example 9 - Sweetener production from different sugars with added fibers and amino acids:

1. Solid sucrose of any type of sugar is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under intense agitation in the tank; 2. The syrup is inverted CHEMICALLY (organic products or not) or ENZYMATICALLY as described in the previous examples;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners according to examples 1 to 7;

5. The syrup can be added with fibers;

6. The syrup can be added with different types of amino acids such as: glutamic acid, aspartic acid, glutamine, histidine, glycine, threonine, alanine, arginine, proline, tyrosine, valine, methionine, cysteine, leucine, phenylalanine, isoleucine, tryptophan, ornithine and lysine, among others, ensuring that in the final product, the various amino acids of interest can be present. The daily recommendation for branched-chain amino acids for adults according to the FAO / WHO (2011) is 20 mg / kg of isoleucine, 26 mg / kg of valine and 39 mg / kg of leucine. Therefore, for each amino acid, it is necessary to evaluate the recommended RDI (Reference Dietary Intake).

[093] Thus, the claim of EXAMPLE 9 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- It can be enriched with AMINO ACIDS.

[094] Example 10 - Production of the sweetener from sugars of the different sugars with added fibers, amino acids and mineral additives:

1. Solid sucrose of any type of sugar is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, with agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners as examples

1 to 7.,

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added using the daily intake dose of Zinc, Calcium, Phosphorus, Iron and Magnesium minerals as a reference to the range indicated for the different age groups or needs according to ANVISA Regulation approved by Decree n ^Q 3,029, of April 16, 1999, with art. 111, item I, item “e” of the Internal Regulations approved by Ordinance No. ^Q 593, of August 25, 2000, published in the DOU of December 22, 2000, in a meeting held on December 6, 2004. Other national regulations or international agreements can also be used as a Also other minerals, such as copper, selenium, manganese and phosphorus, can be added within the limits according to the references of the various regulations.

[095] Thus, EXAMPLE 10 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- It can be enriched with MINERALS.

[096] In this way, the sweetener can present the composition as an example of Table 10.

[097] Table 10. Example of composition of the proposed sweetener with the additives and using inverted Demerara sugar (98% inversion) as base syrup.

[098] Example 11 - Production of the sweetener from sugars of different sugars with the addition of fibers, amino acids, with minerals and vitamins:

3. The syrup is filtered to remove particulates; 4. The filtered syrup can be added with sweeteners as examples

1 to 7.

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to example 10.;

8. The syrup can be added by taking as a reference the dose of daily intake of vitamins A, B, C, D and E, folic acid, riboflavin, thiamine and niacin as indicated for different age groups or groups of people. grace period according to ANVISA Regulation approved by Decree No. ^Q 3,029, of April 16, 1999, with art. 111, item I, item “e” of the Internal Regulations approved by Ordinance No. ^Q 593, of August 25, 2000, published in the DOU of December 22, 2000, in a meeting held on December 6, 2004. Other national regulations or international agreements can also be used as a Other vitamins, such as vitamin B5 - pantothenic acid and vitamin K, can be added according to the references of the various regulations.

[099] Thus, EXAMPLE 11 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

[100] In this way, the sweetener can present the composition according to the example in Table 11.

[101] Table 11: Example of the composition of the proposed sweetener with the additives and using inverted Demerara sugar (98% inversion) as base syrup. Example with 100% of the dose recommended by Anvisa.

[102] Example 12 - Production of the sweetener from sugars of the various sugars with the addition of fibers, amino acids, with added minerals and vitamins and encapsulated substances:

1 . Solid sucrose of any type of sugar is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under intense agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners as examples

1 to 7.

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to Example 10;

8. The sweetener can be added with vitamins according to Example 11;

9. The sweetener can be added with encapsulated, micro encapsulated or nano-encapsulated substances, for example, cane molasses, cane honey, pharmacological and nutraceutical compounds, natural plant extracts, but not limited to these. The encapsulation process preserves the pharmacological properties of the products and masks their possible interference in the organoleptic properties of the sweetener, however, it keeps its functional properties intact. The proportion of additives will depend on the type of product to be added and the concentration of the substances of interest, being between 1.0 and 10.0% of the sweetener. Some of the additives like vitamins, amino acids and minerals can also be encapsulated.

[103] Thus, the claim in EXAMPLE 12 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

- It can be enriched with ENCAPSULATED SUBSTANCES. [104] Example 13 - Production of the sweetener from sugars of the various sugars with the addition of fibers, amino acids, additives with minerals, vitamins, encapsulated substances and natural plant extracts:

1. Solid sucrose of any type of sugar is diluted with water to a sucrose syrup of 78.0 ^Q Brix and heated to 80 ^Q C for total dissolution of the sugar, under intense agitation in the tank;

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners according to examples 1 to 7.

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to Example 10;

8. The sweetener can be added with vitamins according to Example 11;

9. The sweetener can be added with encapsulated substances according to Example 12;

10. The sweetener can be added with plant extracts with recognized pharmacological activities, such as ginger, pomegranate, lemon balm, cloves, cinnamon, mint, fennel, among several others that can be used to provide a functional activity to the sweetener. that the proportion of additives can be from 0.5% to 10.0% by weight of the sweetener, and the concentration may vary according to the application, commercial need or concentration of the active ingredient of the plant in the extract, not being limited only to these.

[105] Thus, the claim in EXAMPLE 13 refers to:

- Can be added with natural or synthetic sweetener; - It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

- Can be enriched with ENCAPSULATED SUBSTANCES;

- It can be enriched with PLANT EXTRACTS.

[106] Example 14 - Production of the sweetener from sugars of different sugars with the addition of fibers, amino acids, with mineral additives, vitamins, encapsulated substances, natural plant extracts and aromas:

3. The syrup is filtered to remove particulates;

4. The filtered syrup can be added with sweeteners as examples

1 to 7.

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to Example 10;

8. The sweetener can be added with vitamins according to Example 11;

10. The sweetener can be added with plant extracts according to Example 13:

11. The sweetener can be added with natural flavors, artificial flavors and flavors identical to natural ones, such as honey, lemon, passion fruit, orange, strawberry, ginger, cinnamon, tangerine, among several possibilities, with the proportion of additives can be from 0.5% to 5.0% by weight of the sweetener, and the concentration may vary depending on the application or commercial need. limiting only to these.

[107] Thus, the claim in EXAMPLE 14 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

- Can be enriched with SUBSTANCES

ENCAPSULATED;

- Can be enriched with PLANT EXTRACTS;

- Can be added with AROMAS.

[108] Example 15 - Production of the sweetener from sugars of various sugars with the addition of fibers, amino acids, additives with minerals, vitamins, encapsulated substances, natural plant extracts, flavors and functional substances:

3. The syrup is filtered to remove particulates;

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to Example 10;

8. The sweetener can be added with vitamins as per Example 11;

9. The sweetener can be added with encapsulated substances according to Example 12:

10. The sweetener can be added with plant extracts according to Example 13;

11. The sweetener can be added with flavors according to Example 14;

12. The sweetener can be added with functional substances, such as prebiotics such as: inulin, FOS (fructooligosaccharides), GOS (galactooligosaccharides), and antioxidants such as cane flavonoids, beta carotenes, carotenoids, lycopene, anthocyanins, resveratrol, tannins, among others , but not only limited to these. The proportion of additives will depend on the type of product to be added and the concentration of the substances of interest, being between 1.0 and 5.0% of the sweetener, but adjusting to the functional potential of the substance, as well as to the limits of safe consumption established by ANVISA and / or other national or international regulatory bodies.

[109] Thus, the claim in EXAMPLE 15 refers to:

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

- Can be enriched with ENCAPSULATED SUBSTANCES;

- Can be enriched with PLANT EXTRACTS;

- Can be added with AROMAS;

- Can be added with FUNCTIONAL SUBSTANCES.

[110] Example 16 - Production of the sweetener from sugars of different sugars with the addition of fibers, amino acids, with mineral additives, vitamins, encapsulated substances, natural plant extracts, flavorings, functional substances and other sugars:

3. The syrup is filtered to remove particulates;

5. The sweetener can be added with fibers, according to Example 8;

6. The sweetener can be added with amino acids according to Example 9;

7. The sweetener can be added with minerals according to Example 10;

8. The sweetener can be added with vitamins according to Example 11;

10. The sweetener can be added with plant extracts according to Example 13:

11. The sweetener can be added with flavors according to Example 14;

13. The sweetener can be added with functional substances according to Example 15:

14. The sweetener can be added with other sugars such as examples: xylitol, high fructose syrups, erythritol, dextrose, maltose, sorbitol, mannitol, lactose, fruit syrups (example apple syrup), among others, but not only restricted to Those. The proportion of additives can be between 0.1 to 50.0% of the sweetener, according to the ideal proportion and consumption limits according to the current legislation established by national or international regulatory bodies for each type of sugar.

[111] Thus, the claim in EXAMPLE 16 refers to:

- use of organic sugars or not: Cristal, VHP, VVHP, DEMERARA, Mascavo, Côco, Beet, and others as a base for the sweetener;

- Can be added with natural or synthetic sweetener;

- It can be enriched with FIBERS;

- Can be enriched with MINERALS;

- It can be enriched with VITAMINS;

- Can be enriched with ENCAPSULATED SUBSTANCES;

- Can be enriched with PLANT EXTRACTS;

- Can be added with AROMAS;

- Can be added with FUNCTIONAL SUBSTANCES;

- Can be added with OTHER SUGARS.

[112] The above examples were described to illustrate the different ways of producing the sweetener and its final composition depending on the types of inversion, different types of raw materials and additives, and should not be seen as limiting this invention, knowing that small variations of the above described will still be part of the scope of this invention.

[113] In this sense, the scope of the present invention also encompasses the different uses and applications of a sweetener composition with improved properties, as described in this invention. The main applications, however, not limiting, are: Pharmaceutical Industry, Cosmetic Industry, Food Industry and Table use in general.

Claims

1) NUTRITIVE AND BLENDING PROCESSES PRODUCTION PROCESS characterized by producing sweetening compositions containing traditional sugar flavor, without chemical additives, with less calories in blends with sweeteners, natural or synthetic, containing food additives that allow the slower digestibility of carbohydrates, avoiding insulin spikes and improving intestinal flora, and pharmaceutical functionalities, containing the following steps: a) dilute the solid sucrose, present in different types of selected carbohydrate source, with water to a sucrose syrup of about 76.0 to 80 , 0 ^Q Brix; b) heat to about 80 ^Q C to complete dissolution of the sucrose, stirring in the tank; c) the syrup is then cooled to about 55.0 to 60.0 ^Q C and the pH adjusted to 2.0 to 5.0 with the use of acids or shanks; d) in the case of enzymatic inversion, the pH is adjusted to 4.5 and the enzyme invertase, GMO-free or commercial, is added to the syrup and the reaction is maintained at 55 ^Q C until the time necessary to reach the inversion of up to about 98.0% of sucrose in equimolar parts of glucose and fructose under the conditions described; in addition, in the case of enzymatic inversion, the pH and temperature control allow to avoid the production of furfural; e) optionally, the syrup can be added with natural or synthetic sweeteners, natural fibers, vitamins, minerals, amino acids, flavors, plant extracts, functional substances and other sugars and, thus, maintaining the pharmacological potential due to the use of dark sugars that present in their natural composition the pharmacologically active compounds.

2) PROCESS, according to claim 1, characterized by the sources of sucrose for the production of the sweetener being preferably: crystal sugar, Demerara, VHP, VVHP, brown, beet, coconut, organic or not, solid or liquid.

3) PROCESS, according to claim 1, characterized in that the acids used for chemical inversion of sucrose are preferably citric acid, phosphoric acid, acids from the positive organic list. 4) PROCESS, according to claim 1, characterized by the process optionally having a syrup filtration step for removing the particulates.

5) PROCESS, according to claim 1, characterized by the sweetener blends being produced from the addition of sweeteners to the syrup of step “e”, which can be Estevia, saccharin, cyclamate, aspartame, acelsulfame, alitame / neotame, sucralose and thaumatin, among others, in different concentrations in order to achieve a sweetness equal to or greater than that of uninverted sucrose and a smaller relative amount of calorie.

6) PROCESS, according to claims 1 and 5, characterized by the sweetener blend preferably using a 78 ^Q Brix syrup (90 to 98% inversion) with Estevia in a concentration, for example 2.6 g for each 1 kg syrup; also, for optionally containing a 78 ^Q Brix syrup (90 to 98% inversion) with Estevia in a concentration, for example of 5.2 g for each 1 kg of syrup; as well as the sweetener blend can still present preferential additions of other sweeteners per kg of syrup, as an example: 3.3g / kg of saccharin; 5g / kg of aspartame; 5g / kg of acelsulfame; 0.5g / kg neotame; 1, 65g / kg of sucralose and 0.33g / kg of thaumatin, not limited only to these concentrations.

7) PROCESS, according to claims 1 to 6, characterized in that the fibers added from 1 to 20% to the sweeteners or blends of sweetener, are soluble, insoluble and their mixtures from 1 to 99% of each, are organic or not, and preferentially selected from: vegetable fibers such as corn, cassava, tapioca; fibers such as inulin, polydextroses, maltodextrins; fibers made of carbohydrate polymers, with three or more monomer units; lignin fibers, non-starch polysaccharide fibers; oligosaccharides; analogous carbohydrates, such as resistant starch and resistant maltodextrins; compounds associated with dietary fiber, such as phenolic compounds, cell wall protein, oxalates, phytates, waxes, cutin, suberin; fibers of animal origin, such as chitin, chitosan, collagen, chondroitin.

8) PROCESS, according to claims 1 to 7, characterized by the amino acids of step “e” being able to be selected among several types of branched chain amino acids, such as: glutamic acid, aspartic acid, glutamine, histidine, glycine, threonine, alanine, arginine, proline, tyrosine, valine, methionine, cysteine, leucine, phenylalanine, isoleucine, tryptophan, ornithine and / or lysine; still, by the minerals of step “e” can be selected from: Zinc, Calcium, Phosphorus, Iron, Magnesium, copper, selenium, manganese and / or phosphorus, but not limited to these only; as well as, because the vitamins of step “e” can be selected from: vitamins of complexes A, B, C, D and E, folic acid, riboflavin, thiamine, niacin and vitamin K, but not limited only to these.

9) PROCESS, according to claims 1 to 8, characterized by the substances added to the sweetener or the blends of sweeteners may be encapsulated, microencapsulated or even nanoencapsulated; yet, because the substances are optionally sugarcane molasses, cane honey, pharmacological compounds, nutraceutical compounds, natural plant extracts, vitamins, amino acids and minerals.

10) PROCESS, according to claims 1 to 9, characterized in that the plant extracts are preferably plant extracts with recognized pharmacological activities, such as: ginger, pomegranate, lemongrass, cinnamon, cloves, mint, fennel, among several others that they can be used to give the sweetener a functional activity, but not limited to them only; also, because the aromas added in step “e” may be natural, artificial and aromas identical to natural ones, such as the examples: aroma of honey, lemon, passion fruit, tangerine, ginger, orange, strawberry, among others, but not limited only to these.

11) PROCESS, according to claims 1 to 10, characterized by the functional substances added in step “e” can be prebiotics such as: inulin, FOS (fructooligosaccharides), GOS (galactooligosaccharides), and antioxidants such as flavonoids, betacarotenes, carotenoids, lycopene , anthocyanins, resveratrol, tannins, among others; also, due to the additional sugars from step “e” they can be optionally: xylitol, high fructose syrups, erythritol, dextrose, maltose, sorbitol, mannitol, lactose, fruit syrups (example apple syrup), among others.

12) COMPOSITION OF NUTRITIVE AND BLENDING SWEETS, characterized by being produced by the process of claims 1 to 11, obtaining a composition with uniform quality, preserving the flavor of the sugar, reducing the amount of calories, containing at least a certain amount of a sucrose source, inverted chemically or enzymatically, and a percentage of sweeteners or blends of sweeteners, natural or synthetic, increasing the sweetening power of the composition at the same time that decreases its caloric content, as well as amounts according to the daily recommendation of fibers, mineral amino acids, vitamins, encapsulated substances, plant extracts, flavors, functional substances and / or other sugars; still, because it can vary the concentration of sweeteners more or less, to obtain an increase or decrease in the relationship between sweetness and calorie content of the final sweetener composition; as,

13) COMPOSITION, according to claim 12, characterized by the sweetness and caloric content ratio that can be advantageously obtained in the following reasons: 151 Kcal with 78 ^Q Brix Syrup (98% inversion) and 2.6 g of Estevia for each kg of syrup obtaining a sweetness twice that of 100% sucrose syrup; or, also because it can also be obtained when adding 3.3 g of saccharin; 33g cyclamate; 5g of aspartame; 5g of acelsulfame; 0.5 neotame; 1.65 sucralose; or 0.33g of thaumatin.

14) COMPOSITION, according to claim 12, characterized in that the amount of fiber can be from 0.5 to 20% of soluble and / or insoluble fibers, organic or not, being preferably selected among: vegetable fibers such as corn, cassava , tapioca; fibers such as inulin, polydextroses, maltodextrins; fibers made of carbohydrate polymers, with three or more monomer units; lignin fibers, non-starch polysaccharide fibers; oligosaccharides; analogous carbohydrates, such as resistant starch and resistant maltodextrins; compounds associated with dietary fiber, such as phenolic compounds, cell wall protein, oxalates, phytates, waxes, cutin, suberin; fibers of animal origin, such as chitin, chitosan, collagen, chondroitin.

15) COMPOSITION, according to claims 12 to 14, characterized in that the amino acids are in concentrations indicated for daily intake and can be selected from several types of branched chain amino acids, such as: glutamic acid, aspartic acid, glutamine, histidine, glycine , threonine, alanine, arginine, proline, tyrosine, valine, methionine, cysteine, leucine, phenylalanine, isoleucine, tryptophan, ornithine and / or lysine; also, because the minerals are in concentrations indicated for daily intake and can be selected from: Zinc, Calcium, Phosphorus, Iron, Magnesium, copper, selenium, manganese and / or phosphorus.

16) COMPOSITION, according to claims 12 to 15, characterized by the vitamins being in concentrations indicated for daily intake and can be selected from: vitamins of complexes A, B, C, D and E, folic acid, riboflavin, thiamine, niacin and vitamin K; still, due to the substances added to the sweetener or the blends of sweeteners may be encapsulated, microencapsulated or even nanoencapsulated; and, also, because the substances are optionally sugarcane molasses, cane honey, pharmacological compounds, nutraceutical compounds, natural plant extracts, vitamins, amino acids and minerals.

17) COMPOSITION, according to claims 12 to 16, characterized in that the plant extracts can preferably be from 0.5% to 10.0% by weight of the sweetener and are preferably plant extracts with recognized pharmacological activities, such as: ginger, pomegranate, lemongrass, cloves, mint, fennel, among many others that can be used to give the sweetener a functional activity; also, because the aromas are added in the proportion of 0.5% to 5.0% by weight of the sweetener and can be natural, artificial and aromas identical to the natural ones, such as: aroma of honey, lemon, ginger, cinnamon, passion fruit, orange , strawberry, among others.

18) COMPOSITION, according to claims 12 to 17, characterized in that the quantity of the functional substances depends on the type of product to be added and on the concentration of the substances of interest, being, in general, preferably between 1.0 and 5.0% of the final sweetener, adjusting to the functional potential of the substance, as well as the limits for safe consumption established, and may be prebiotics such as: inulin, FOS (fructooligosaccharides), GOS (galactooligosaccharides), and antioxidants such as: Phytolin (sugarcane flavonoids), beta-carotenes , carotenoids, lycopene, anthocyanins, resveratrol, tannins, among others; and, also, because the sugars are added in a proportion of 1 to 50% of the final sweetener and can be optionally: xylitol, high fructose syrups, dextrose, maltose, erythritol, sorbitol, mannitol, lactose, fruit syrups (example apple syrup), among others.

19) COMPOSITION, according to the above claims, characterized in that a composition is based on demerara sugar and has the following average composition in 100g with 90% sucrose inversion and 78 ^Q Brix: a) 22.0 ± 1% of Water; b) 35.0 ± 0.5% fructose; c) 35.0 ± 0.5% Glucose; d) 7.0 ± 0.5% of sucrose; e) 0.5 - 20.0% total fibers; f) from 20 mg to 39 mg of amino acids; g) 9.3 mg / 1 OOg of sodium; h) Up to 7.0 mg / 1 OOg of zinc; i) 1, 4 - 4.9 mg / 1 OOg of Potassium; j) Up to 260.0 mg / 1 OOg of Magnesium; k) Up to 1000.0 mg / 1 OOg of calcium;

L) Up to 14.0 mg / 1 OOg of iron; m) Up to 700.0 mg / 1 OOg of phosphorus; n) Up to 0.6 mg / 1 OOg of vitamin A; o) Up to 1.2 mg / 1 OOg of Thiamine; p) Up to 1.3 mg / 1 OOg of riboflavin; q) Up to 16.0 mg / 1 OOg of niacin; r) Up to 1.3 mg / 1 OOg of pyridoxine; s) Up to 0.4 mg / 1 OOg of folic acid t) Up to 45.0 mg / 1 OOg of vitamin C; u) Up to 0.005 mg / 1 OOg of vitamin D; and / or v) Up to 10.0 mg / 1 OOg of vitamin E.

20) USE OF NUTRITIVE SWEETENERS AND BLENDS, characterized by applying the compositions with improved properties of claims 12 to 20 and produced by the processes of claims 1 to 19 in the pharmaceutical, cosmetic, food and table use in general, but not limited only to these