ARTIFICIAL HONEY COMPOSITION AND PRODUCTION PROCESS

Abstract

The present invention relates to a production process, composition and use of an artificial honey based on the use of inverted sugar, preferably using the enzyme invertase from yeast, with the addition of nutritive components such that the final syrup has a formulation similar to that of natural honey and can have improved pharmaceutical functions and biological functions, being healthier. The artificial honey of the present invention relates to a product of strictly plant origin, which is produced without the use of animal work or biological materials, and can be commercialized in various sectors, including the vegan sector. More specifically, the artificial honey of the present invention is produced from inverted sucrose, preferably by means of the enzymatic catalysis of VHP/VVHP/demerara brown sugars rich in minerals, vitamins and natural antioxidants of great pharmacological interest and various types of substances of interest. The artificial honey of the present invention has no chemical substances that are harmful to human health (e.g. pigments, preservatives or other chemical additives) added to it or produced in it, but can be flavored and/or aromatized with artificial honey flavoring, flavoring identical to natural honey and, optionally, natural honey flavoring, and may also contain fiber, vitamin supplements, minerals, vitamins, amino acids, natural extracts, being optionally directly consumed or used for manufacturing other food products.

Claims

1. An artificial honey composition refers to inverted sucrose, derived from a plant source, such as sugarcane or beetroot, with conventional or organic certification, wherein the honey product is produced either chemically or enzymatically, from a syrup with a higher degree of sucrose conversion, between 90% and 98% inversion, exhibiting an equimolar quantity of glucose and fructose close to those of natural bee honey, without using any material or activity of animal origin, with a concentration from 80 to 82° Brix, further exhibiting pharmacological, nutraceutical, and cosmetic properties present in some types of sucrose, having at least one water concentration between 10.0 to 25% (w/w) Fructose at 25.0 to 49.0% (w/w); Glucose at 25.0 to 49.0% (w/w); sucrose at 2 to 40.0% (w/w); 0.1% to 5.0% (w/w) of natural, artificial, or identical honey aroma; total minerals at 0.1 to 2.0% (w/w) total fibers up to 20% (w/w) total vitamins up to 0.1% (w/w), total amino acids up to 2.0% (w/w), natural extracts at 1 to 10.0% (w/w), natural colorants at 1 to 10.0% (w/w), and encapsulated products w/w), in every 100 g of the end product.

2. The composition according to claim 1, wherein the sucrose is preferably a sugarcane sugar, chosen from brown sugar, VHP sugar, VVHP sugar, Demerara sugar, coarse sugar, beetroot sugar, coconut sugar, and others.

3. The composition according to claim 1, wherein the sugar inversion, when chemically performed, optionally uses citric acid, phosphoric acid, or even acids allowed on the Positive List, the latter case enabling the production of an organic artificial honey product.

4. The composition according to claim 1, the composition contains added fructose, minerals, vitamins, fibers, natural colorants, natural aromas and extracts, and encapsulated substances for the purpose of making it as similar as possible to natural bee honey and adding improved nutraceutical, pharmacological, and organoleptic functions and properties.

5. The composition according to claim 1, wherein the composition has specific final concentrations of 17 to 21% of water; 35 to 39% of fructose; 35 to 41% of glucose; 1.0 to 2.0% of sucrose; with the optional addition of 0.2 to 2.0% of total minerals; and 0 to 5.0% of total fibers, total vitamins at 0 to 0.1%, total amino acids at 0 to 1.0%, and encapsulated products at 0 to 10.0% in every 100 g of the end product.

6. The composition according to claim 1, wherein its minerals may contain the following elements in every 100 g of artificial honey: up to 17 mg of sodium; up to 7.0 mg of zinc; up to 3500 mg of potassium; up to 260 mg of magnesium; up to 1000 mg of calcium, and up to 700 mg of iron.

7. The composition according to claim 1, wherein the addition of the complex-B vitamin is preferably between 0.01 and 0.32 mg in every 100 g of the artificial honey product, so that the composition for final daily intake (mg/100 g/day) is inside the following parameters: up to 1.2 mg of Vitamin B1; up to 1.3 mg of vitamin B2; up to 16 mg of vitamin B3; up to 1.3 mg of vitamin B6; up to 0.4 mg of vitamin B9. Moreover, the addition of other vitamins may be: up to 45 mg of vitamin C; up to 0.005 mg of vitamin D; up to 10 mg of vitamin E.

8. The composition according to claim 1, wherein the added fibers can be soluble and insoluble fibers, inserted in the composition either individually or jointly, producing a final food with a low glycemic index and healthier; it is produced from inverted Demerara sugar (>98%), largely converted into glucose and fructose, with a sweetness index very close to bee honey; with added fructose or functional fibers, it exhibits a low glycemic index (<55);

9. The composition according to claim 1, wherein its pharmacological properties may encompass antioxidant, anti-inflammatory, anti-tumor, and antibacterial activity, depending on the sucrose used in the process.

10. The composition according to claim 1, wherein its pharmacological activities can be performed by adding the following substances derived from the sugars chosen: a. flavonoids, such as luteolin, apigenin, tricine, quercetin, kaempferol; b. Phenolic, such as caffeic acid, apigenin, luteolin, tricine, chlorogenic acid, coumaric acid, ferulic acid.

11. An artificial honey production process, to obtain the composition in the above claims, wherein it chemically or enzymatically inverts at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); contains aromatizers with a honey aroma (artificial, identical to the natural scent, and optionally a natural aroma); furthermore, it encompasses a honey syrup added with 0.5% to 20.0% soluble fibers, whether or not organic, such as corn fibers, polydextroses, soluble maltodextrins (e.g. Promitor 70R/Grasse), or cassava fibers (such LowPure Tapioca 900/Gramkow); a honey syrup is added with 0.5% to 20.0% insoluble fibers, whether or not organic, such as corn or cassava fibers (Fibervita—MF Carrier 125) or plant fibers (inulin/Grasse); the fact that it is added at 1.0% to 20,0% with soluble or insoluble fibers in a proportion of 1.0 to 99.0% of mixture of both types of fibers; the syrup may receive additives taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium.

12. The artificial honey production process according to claim 11, wherein it can be added with encapsulated, micro-encapsulated, or nano-encapsulated substances, such as sugarcane molasse, sugarcane honey, pharmacological and nutraceutical compounds, natural plant extracts, but not limited to these; the encapsulation process preserves the pharmacological properties of products and masks their potential interferences in the organoleptic properties of artificial honey, however, it maintains their functional properties intact; the addition proportion will depend on the type of product to be added and the concentration of the substances of interest, between 1.0 to 10.0% of the end honey product, though it can be higher; some additives like vitamins, amino acids, and minerals may also be encapsulated.

13. The artificial honey production process according to claim 11, wherein it is similar to natural honey from bees, producing an artificial honey composition, whether naturally or not, however without using bees or any other animal, preserving the compounds present in the sucrose used as a raw material, and may exhibit improved functions when compared to bee honey, as well as cover the following types of production: a. artificial honey production from coarse sugarcane sugar inverted enzymatically; b. artificial honey production from coarse sugarcane sugar inverted chemically; c. artificial honey production from organic coarse sugarcane sugar inverted chemically following the Positive List of Organics; d. artificial honey production from VHP or VVHP sugar; e. artificial honey production from Demerara sugar; f. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with soluble fibers; g. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with insoluble fibers; h. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with soluble and insoluble fibers; i. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with fibers and added with minerals; j. production of vegan artificial honey from the sugars: Coarse, VHP, VVHP, or Demerara enriched with fibers, minerals, and vitamins; k. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with fibers, minerals, and vitamins and amino acids; l. artificial honey production from the sugars: Coarse, VHP, VVHP, or Demerara enriched with fibers, minerals, vitamins, amino acids, and encapsulated products; and m. artificial honey production from beetroot sugar, coconut sugar, and others.

14. The artificial honey production process according to claim 13, wherein it produces the artificial honey in items “a” through “m” covering the following stages: 1—solid sucrose, present in the carbohydrate source selected in item “a” through “m” and as described in claims 1 through 3, is diluted with water to a sucrose syrup from 78 to 82° Brix and heated at 80 to 85° C. for total dissolution of the sugar, through agitation in the tank; 2—When the inversion is performed enzymatically, the syrup is cooled down to 55±1° C. and the pH adjusted at 4.5 using the acids described in claim 4, and the invertase enzyme described in claims 5 and 6 is added to the syrup; 3—Optionally, the inversion can be performed chemically, with phosphoric acid, reaching a pH of around 2.0-2.5, the medium with soda ash up to pH 4.5-5.0; 4—The reaction is kept up to the required rate of inversion of sucrose into glucose and fructose; 5—The syrup is filtered for removal of particulates through a filter press or a sparkler filter; 6—In the case of honey production with fibers, especially based on item f of claim 21, the syrup is added with around 0.5 to 20% (w/w) soluble fibers, whether or not organic, such as: corn fibers, polydextroses, soluble maltodextrins, or cassava fibers; 7—Optionally, the filtered syrup may be added with: (i) aroma identical to the natural flavor, (ii) artificial honey aroma, and/or (iii) optionally, natural honey aroma, in an aroma proportion of 0.2% to 5.0% (w/w) or until it becomes identical to the natural honey aroma; 8—Optionally, the syrup is added with vitamins, minerals, antioxidants, fructose, and other compounds that improve the properties of the artificial honey product; 9—In the case of minerals, the syrup may be added in a range from 1.0 to 100.0% for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for an adult person, in addition to the fact that it may contain other minerals, such as copper, selenium, manganese, and phosphorus; 10—The syrup may be added with amino acids in a range from 1.0 to 2.0% in weight, such as glutamic acid, aspartic acid, glutamine, histidine, glycine, threonine, alanine, arginine, proline, tyrosine, valine, methionine, cysteine, leucine, phenylalanine, isoleucine, tryptophan, ornithine, and lysine, and others; 11—Finally, the syrup may be optionally added with encapsulated products and can exhibit several properties, such as pharmacological and nutraceutical properties.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0061] This invention therefore describes an ARTIFICIAL HONEY COMPOSITION AND PRODUCTION PROCESS based on inverted sugar, reaching a carbohydrate composition that is very close to that of natural bee honey, that is, glucose and fructose in similar quantities and reduced sucrose quantity.

[0062] In view of the possibility that other functional additives are used, the artificial honey product of this invention may have a lower glycemic index than the average/typical value in bee honey. To adjust the aroma of the product, aromas identical to the natural flavors are used, and no artificial colorant whatsoever is used.

[0063] For instance, using the VHP or Demerara sugar as a basis for manufacturing the artificial honey allows the product to have an important set of mineral salts, vitamins, and antioxidants coming from the sugarcane, as described in the following example:

[0064] The ARTIFICIAL HONEY COMPOSITION AND PRODUCTION PROCESS is conducted with 100 grams of VHP or Demerara sugar, and several minerals are present. It is worth highlighting here that the mineral composition directly depends on the type of sugarcane cultivar, the agricultural treatment, crop region, etc. However, several studies show that, the darker and, obviously, the less “treated” a sugar product is, the more minerals will be conserved in it, as shown by Silva (2017) [Silva, A F S. Caracterização e determinação de minerais em amostras de açúcares brasileiros. Master's Thesis. ESALQ, USP, Piracicaba, 2017], as shown in Table 1, below:

TABLE-US-00001 TABLE 1 concentration range determined for minerals analyzed by Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP OES) in the various types of sugar: Refined Coarse Demerara Brown Element (mg Kg.sup.−1) (mg Kg.sup.−1) (mg Kg.sup.−1) (mg Kg.sup.−1) Mn 0.005 to 0.30  0.03 to 0.4  0.2 to 1.5 4.4 to 25.8 Mg 0.6 to 15.7 2.6 to 32.5 12 to 79 175.8 to 1065.5 K 0.45 to 69.5  4.7 to 81.sup.  14 to 49 439.8 to 2891.5 S 5 to 37 16 to 102  41.4 to 163.7  56.3 to 1154.5 P 0.1 to 9   1.5 to 9    4.5 to 20.2 .sup. 30 to 338.1 Zn 0.07 to 0.5  0.07 to 1    0.09 to 0.36 1.05 to 5.6  Ca   4 to 101.5 106 to 1214  80.2 to 244.2 275 to 2346 Cu 0.005 to 0.230  0.01 to 0.30  0.06 to 0.2  0.35 to 1.7  Fe 1.7 to 17.5 0.8 to 9    3.3 to 57.8 223.5 to 298.2  Si 7.5 to 32.sup.  10 to 27  11.4 to 65.4 50 2808

[0065] As shown in Table 1, darker sugars have increasing mineral contents, going from refined sugar to brown sugar. Even when you compare Demerara sugar to Refined sugar, we observe a huge difference in the contents of all minerals shown in Table 1.

[0066] The more extensive the knowledge on the exact composition of each of the sugars that we can use as a basis for artificial honey, for instance, the higher the power to select the most adequate raw material for producing artificial honey product that is richer as food or exhibiting desired organoleptic, physical-chemical, and/or sensory properties. In this regard, choosing an optimal source of sucrose is essential and a technology advantage so that the artificial honey product of this invention will not only become more similar to natural honey, but will also exhibit improved properties when compared to natural honey.

[0067] To better illustrate the above-mentioned improvements, the artificial honey product of this invention may contain pharmacological compounds, for instance, those present in VHP and Demerara sugars, such as flavonoids and phenolic acids such as luteolin, apigenin, tricine, quercetin, kaempferol caffeic acid, apigenin, luteolin, tricine, chlorogenic acid, coumaric acid, and ferulic acid. These compounds are directly associated with several pharmacological activities such as antioxidant, anti-inflammatory, antimicrobial, and even anti-tumor properties, as shown in Table 2: [Valli V, Gomez-Caravaca A. M.; D/Nunzio M., Danesi F, Caboni M F, Bordoni A. Sugar cane and sugar beet molasses, antioxidant-rich alternatives to refined sugar. J. Agri Food Chem, 2012, 60, 12508-12515; Alves V. G, Souza A G, Chiavelli L U R, Ruiz A L T G, Carvalho J E, Pomini A M, Silva C C. Phenolic compounds and anticancer activity of commercial sugarcane cultivated in Brazil. Na. 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 N S W, Australia. 2018; Almeida J M D. Flavonóides e ácidos cinamicos de cana-de-açúcar (Saccharum officinarum L.—Poaceae) e seus produtos. Identificação e atividade antioxidante e antiproliferativa. Doctor's Thesis. University of Sao Paulo, 2006].

[0068] This invention therefore shows an artificial honey composition capable of keeping the pharmacological properties of brown sugars that are demonstrated to help maintain the muscle tone of the digestive tract wall; improve the health of the nervous system; strengthen the skin, nails, and hair; improve the functioning of the liver, speed up the healing of injuries, and prevent and treat anemia due to the iron present. These attributes, depending on the raw material and additives used, allow the artificial honey product of this invention to be compared to the most famous natural honey, Manuka honey, derived from the Manuka flower in New Zealand, regarded as one of the best in the world.

[0069] The honey product of this invention may exhibit important medical properties, depending on the raw material and additives used as similar to or better than those of the Manuka honey, since its composition includes different bioactive compounds derived, from instance, from the brown cane sugar, as can be observed in Table 2. In addition, the artificial honey product does not contain pesticides, which were detected in a Manuka honey study conducted by Moniruzzaman et al (2014) [Moniruzzaman M, Chowdhury M A Z, Rahman M A, Sulaiman S A, Gan S H. Determination of mineral, trace element, and pesticide levels in honey samples originating from different regions of Malaysia compared to Manuka Honey. Biomed. Res. Int. 2014, ID 359890].

TABLE-US-00002 TABLE 2 comparison between Manuka and the honey product of this invention, which has inverted VHP sugar, for instance, as its raw material. Product Composition Role Manuka Flavonoids: quercetin, luteolin, Antioxidant, anti- kaempferol, pinocembrine, chrysin, inflammatory galangin, pinobanksin Phenolic: caffeic acid, coumaric antioxidant, acid, gallic acid, hydroxybenzoic antimicrobial acid, syringic acid Peroxidases: leptosin, methyl Peroxide/antimicrobial syringate activity Carbohydrates: 85 g/100 g Fats: 0 g Proteins: 5 g Calories: 300 Kcal honey/ Flavonoids: luteolin, apigenin, antioxidant, anti- inverted tricine, quercetin, kaempferol inflammatory, anti- VHP tumor Phenolic: caffeic acid, apigenin, antioxidant, luteolin, tricine, chlorogenic antimicrobial acid, coumaric acid, ferulic acid Carbohydrates: 80 g/100 g Fats: 0 g Proteins: 0 g Calories: 307 Kcal

[0070] Moreover, the process of this invention conducts a sucrose inversion elevating its sweetness from a level of 100 to 120, with a 20% increase, very close to the sweetening power of bee honey, to adjust to the demands of consumers and the industry, who also demand or will demand a real substitute for natural honey.

[0071] In the inversion proposed in this invention, for example, above 98%, sucrose is almost completely converted into equal parts of glucose and fructose, without significantly losing its nutritional characteristics as to vitamins, antioxidants, and minerals present prior to inversion. Because it is a biological catalyst, the invertase enzyme (preferably free of genetically modified organisms—GMO) or a non-GMO-free invertase enzyme, unlike chemical inversion, does not form toxic compounds in the inversion process, such as furfural.

[0072] With a very low content of residual sucrose, an optional addition of functional fibers may allow the honey product of this invention to exhibit a glycemic index deemed low (<55). This makes it more adequate for diets seeking to avoid illnesses, such as diabetes and obesity problems.

[0073] To illustrate it better, the characteristics of this artificial honey product are shown below, made from Demerara sugar, for example, as per this invention: [0074] Conventional or organic artificial honey, depending on the origin of the Demerara sugar used; [0075] Produced from inverted Demerara sugar (>98%), largely converted into glucose and fructose, with a sweetness index very close to bee honey; [0076] With additional fructose or functional fibers, exhibiting a low glycemic index (<55); [0077] Artificial honey with an antioxidant power due to the polyphenolic compounds of dark sugars. These compounds are preserved in the enzymatic inversion process; [0078] GMO-free or non-GMO-free enzymes; [0079] 100% natural process, without artificial conservatives or any chemical additive; [0080] Due to the on-site production of the invertase enzyme, competitive production cost; [0081] Some pharmacological potential in view of the substances preserved in dark sugars like Demerara; [0082] Vitamins, minerals, amino acids, and fibers may be added that are usually found in natural honey, for instance, complex-B vitamins, such as B1, B2, and B6, soluble and/or insoluble fibers, and essential or non-essential amino acids, antioxidants and minerals, for instance, iron, zinc, and potassium chelates and others, but which can also be preserved in dark sugars depending on the inversion process.

[0083] Artificial Honey Production Process, according to this invention, in one of the forms of artificial honey production, the method starts with dilution of solid sucrose, present in the selected source of carbohydrate, with water, to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° for total dissolution of sucrose, through agitation in the tank. That syrup is then cooled down to 55.0 to 60.0° C., and the pH adjusted at 4.5 using citric acid. The invertase enzyme, either GMO-free or commercially available, is added to the syrup, and the reaction is kept for the time required to achieve inversion of up to 98.0% of the sucrose into glucose and fructose under the described conditions. The syrup may be added with fibers, vitamins, minerals, amino acids, aroma identical to the natural flavor, artificial aroma, and optionally natural aroma. Depending on the sucrose source, the product color may be adjusted by using natural colorants. On top of these additives, the artificial honey product may also be added with other aromatizers, such as orange blossom, truffle, pepper, etc.

[0084] The product obtained from this process exhibits very similar characteristics than those of bee honey in terms of appearance, thickness, and flavor. This product has been used for a comparison with Manuka honey and natural bee honey. Table 3 shows the results of the comparison, using, for example, artificial sugar Demerara, bee honey, and Manuka honey [Ajibola A, Chamunorwa J P, Erlwanger K H. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition & Metabolism 2012, 9:61; Moniruzzaman M, Chowdhury M A Z, Rahman M A, Sulaiman S A, Gan S H. Determination of mineral, trace element, and pesticide levels in honey samples originating from different regions of Malaysia compared to Manuka Honey. Biomed. Res. Int. 2014, ID 359890; Nogueira F S, Ferreira K S, Carneiro Junior J B, Passoni L C. Minerais em melados e em caldos de cana. Ciência e Tecnologia de Alimentos 2009, 29:727-731; Silva A F S. Caracterização e determinação de minerais em amostras de açúcares brasileiros. Master's Thesis. ESALQ, USP, Piracicaba, 2017].

TABLE-US-00003 TABLE 3 Composition comparison between bee honey and artificial honey Demerara. Bee honey Artificial Components (%) honey (%) Manuka Water 17.2 18.0 15 Fructose 38.2 39.0 Carbohy- Glucose 31.3 40.0 drates 85% sucrose 0.7 2.0 others 9.5 — — Total minerals 0.2 0.3 — Total fibers 0 10.0 — Amino Acids and Proteins 0.3 — 1% Sodium mg/100 g 1.6 to 17 0.91 19.6 Zinc mg/100 g 0.05 to 2  0.009-0.036 15.8 Potassium mg/100 g   40 to 3500 1.4 to 4.9 122.9 Magnesium mg/100 g 0.7 to 13 1.2 to 7.9 4.5 Calcium mg/100 g   3 to 31  8.0 to 24.4 80.9 Iron mg/100 g 0.03 to 4  0.3 to 5.8 21.7 Complex-B vitamins  0.01 to 0.32 0.01 to 0.03 Trace mg/100 g

[0085] As per the studies conducted, when we use the above-described process, it is possible to obtain an artificial honey product with the following advantages when compared to bee honey: [0086] Sustainable process, contributing toward the preservation of bees and, as a consequence, cooperating in the pollination process that is key in farming activities; [0087] Source of fibers. Adding fibers is an important aspect, since it allows for a slower digestion of carbohydrates, avoiding insulin peaks and improving the gut flora. It is worth lighting that natural honey does not contain fibers; [0088] Free of microorganisms. Bee honey usually has the typical microorganisms found in bees, which may pose a pathogenic risk. For that reason, giving honey to very young children is not advisable, since they do not have a complete immune system to fight such risks; [0089] Pharmacological potential preserved due to the use of brown sugars, such as VHP or Demerara sugars, which have pharmacologically active compounds in their natural composition.

[0090] However, this invention has verified that the artificial honey product, with these and other advantages, may be obtained from slight variations in the above-described process with different types of sucrose. Thus, in order to better illustrate the different ways of obtaining it and the types of sucrose, below are illustrative examples of processes and composition of the artificial honey product of this invention, considering that the values shown in the tables are based on [Ajibola A., Chamunorwa J P, Erlwanger K H. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition & Metabolism 2012, 9:61; Faria D A M. Estudo Nutricional e sensorial de açúcares cristal, refinado, demerara e mascavo orgânicos e convencionais. Master's Thesis. UFSCAR, 2012; Luchini D L. Teores de nutrientes minerais e metais pesados em açúcar mascavo produzido por diferentes sistemas orgânicos e convencionais. Master's Thesis. UFSCAR, 2014; Moniruzzaman M, Chowdhury M A Z, Rahman M A, Sulaiman S A, Gan S H. Determination of mineral, trace element, and pesticide levels in honey samples originating from different regions of Malaysia compared to Manuka Honey. Biomed. Res. Int. 2014, ID 359890; Nogueira F S, Ferreira K S, Carneiro Junior J B, Passoni L C. Minerais em melados e em caldos de cana. Ciência e Tecnologia de Alimentos 2009, 29:727-731; Silva A F S. Caracterização e determinação de minerais em amostras de açúcares brasileiros. Master's Thesis. ESALQ, USP, Piracicaba, 2017].

Example 1—Artificial Honey Production from Coarse Sugarcane Inverted

Enzymatically:

[0091] 1. Solid sucrose is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is cooled down to 55.0 to 60.0° C., and the pH adjusted at 4.5 using citric acid. In that syrup, the invertase enzyme (whether or not GMO-free) is added as indicated for commercial applications, and the reaction is kept for the time required to ensure the necessary inversion percentage;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;

[0092] Thus, example 1 refers to: [0093] using COARSE SUGAR (organic, non-organic, or refined) as the basis for the artificial honey product of this invention; [0094] ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio: up to 98% inversion); [0095] aromatized with a honey aroma (natural, artificial, or identical to the natural flavor).

[0096] The product is similar to bee honey in terms of appearance, thickness, and flavor, as shown in Table 4.

TABLE-US-00004 TABLE 4 Example comparing the composition of bee honey and artificial honey from coarse sugar. Coarse Sugar Components Bee honey artificial honey Water (%) 15.0-20.0 18.0-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0 Total fibers (%) 0 0 Amino Acids and 0.2-0.4   0.1 Proteins (mg/100 g) Sodium mg/100 g  1.6-17.0 0.6-0.9 Zinc mg/100 g 0.05-2.0  0.007-0.1  Potassium mg/100 g  40.0-3500.0 0.47-8.1  Magnesium mg/100 g 0.7-13  0.26-3.25 Calcium mg/100 g  3.0-31.0  10.6-121.4 Iron mg/100 g 0.03-4.0  0.08-0.9 

Example 2—Artificial Honey Production from Coarse Sugarcane Sugar Inverted

Chemically:

[0097] 1. Solid sucrose is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank: [0098] Phosphoric acid is added to the syrup up to pH 2.0 to 2,5, keeping it at 95° C. until the desired inversion rate;
2. The syrup pH is corrected with soda ash to pH 4.5 to 5.0;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma. Thus, example 2 refers to: [0099] using COARSE SUGAR (organic, non-organic, or refined) as the basis for the artificial honey product, as shown in example 1, however not using an enzyme; [0100] CHEMICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0101] aromatized with a honey aroma (natural, artificial, or identical to the natural scent).

[0102] The product is similar to bee honey in terms of appearance, thickness, and flavor, as shown in Table 5.

TABLE-US-00005 TABLE 5 Example comparing the composition of bee honey and artificial honey from coarse sugar. Coarse Sugar Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0 Total fibers (%) 0 0 Amino Acids and 0.2-0.4   0.1 Proteins (%) Sodium mg/100 g  1.6-17.0 0.6-0.9 Zinc mg/100 g 0.05-2.0  0.007-0.1  Potassium mg/100 g  40.0-3500.0 0.47-8.1  Magnesium mg/100 g 0.7-13  0.26-3.25 Calcium mg/100 g  3.0-31.0  10.6-121.4 Iron mg/100 g 0.03-4.0  0.08-0.9 

[0103] It is worth stressing that, with a sucrose inversion using the traditional chemical method, the initial syrup has a maximum concentration of 60° Brix due to the need for filtrations to remove color and odor, and, after the inversion, the syrup pH needs to be corrected using soda ash, a fact that saturates the syrup with undesirable sulfates, and then the syrup is filtered and concentrated on evaporators, which further reduces its quality due to the additional build-up of undesirable substances such as: furfural, hydromethylfurfural, and mainly sulfooxymethylfurfural, given its capacity to react to the DNA and cause mutations [Ogando F I B. Estudo da degradação térmica de sacarose e da contaminação microbiológica no processo de fabricação de açúcar. Master's Theses, ESALQ/USP, 2015].

Example 3—Artificial Honey Production from Coarse Sugarcane Sugar Inverted

Chemically Following the Positive List of Organics:

[0104] 1. Solid sucrose is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank:
2. Acid is added to the syrup up to pH 2.0 to 2,5, keeping it at 95° C. until the desired inversion rate. Acid is used in this process must be allowed on the Positive List of Organics (executive instruction No. 18, dated May 28, 2009, Law 10831, dated Dec. 23, 2003); example: citric acid;
3. The syrup pH is corrected with products allowed on the Positive List of Organics (executive instruction No. 18, dated May 28, 2009, Law 10831, dated Dec. 23, 2003); to pH 4.5 to 5.0;
4. The syrup is filtered for removal of particulates;
5. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma.

[0105] Thus, example 3 refers to: [0106] use of ORGANIC COARSE SUGAR based on artificial honey, as shown in example 2, but using the positive list of acids; [0107] CHEMICALLY inverted with products allowed on the Positive List of Organics at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion), regarded as an organic syrup; [0108] aromatized with a honey aroma (natural, artificial, or identical to the natural scent).

[0109] The product is similar to bee honey in terms of appearance, thickness, and flavor, as shown in Table 6.

TABLE-US-00006 TABLE 6 Example comparing the composition of bee honey and artificial honey from coarse sugar. Coarse Sugar Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0 Total fibers (%) 0 0 Amino Acids and 0.2-0.4   0.1 Proteins (%) Sodium (mg/100 g)  1.6-17.0 0.6-0.9 Zinc (mg/100 g) 0.05-2.0  0.007-0.1  Potassium (mg/100 g)  40.0-3500.0 0.47-8.1  Magnesium (mg/100 g) 0.7-13  0.26-3.25 Calcium (mg/100 g)  3.0-31.0  10.6-121.4 Iron (mg/100 g) 0.03-4.0  0.08-0.9 

Example 4—Artificial Honey Production from VHP or VVHP Sugar

[0110] 1. Solid VVHP (Very High Polarization) or VHP (Very High Polarization) sucrose is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma.

[0111] Thus, example 4 refers to: [0112] use of VHP ou VVHP sugars (organic or not) as a basis for the artificial honey product; [0113] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0114] aromatized with a honey aroma (natural, artificial, or identical to the natural scent).

[0115] The product is similar to bee honey in terms of appearance, thickness, and flavor, as shown in Table 7.

TABLE-US-00007 TABLE 7 Example comparing the composition of bee honey and artificial honey from inverted VHP or VVHP sugars: VHP Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0 Total fibers (%) 0 0 Amino Acids and 0.2-0.4   3.5 Proteins (mg/100 g) Sodium (mg/100 g)  1.6-17.0  1.4-12.1 Zinc (mg/100 g) 0.05-2.0  0.07-0.35 Potassium (mg/100 g)  40.0-3500.0  13.5-143.7 Magnesium (mg/100 g) 0.7-13  4.56-34.1 Calcium (mg/100 g)  3.0-31.0 10.8-29.5 Iron (mg/100 g) 0.03-4.0  0.5-6.1

Example 5—Artificial Honey Production from Demerara Sugar

[0116] 1. Solid Demerara sucrose is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or
(iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma.

[0117] Thus, EXAMPLE 5 refers to: [0118] use of DEMERARA sugar (organic or not) as a basis for the artificial honey product; [0119] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0120] aromatized with a honey aroma (natural, artificial, or identical to the natural scent).

[0121] The product is similar to bee honey in terms of appearance, thickness, and flavor, as shown in Table 8.

TABLE-US-00008 TABLE 8 Example comparing the composition of bee honey and artificial honey from inverted Demerara sugar: Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0   Total fibers (%) 0 0   Amino Acids and 0.2-0.4 3.5 Proteins (%) Sodium (mg/100 g)  1.6-17.0 9.3 Zinc (mg/100 g) 0.05-2.0  0.009-0.036 Potassium (mg/100 g)  40.0-3500.0 1.4-4.9 Magnesium (mg/100 g) 0.7-13  1.2-7.9 Calcium (mg/100 g)  3.0-31.0  8.02-24.42 Iron (mg/100 g) 0.03-4.0  0.33-5.78

Example 6—Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Soluble Fibers

[0122] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The honey syrup is added with 0.5% to 20.0% of soluble fibers, organic or not, such as, for instance: corn fibers, polydextroses, soluble maltodextrins (example: Promitor 70R/Grasse), or cassava fibers (example: LowPure Tapioca 900/Gramkow).

[0123] Thus, example 6 refers to: [0124] use of the organic or non-organic sugars: Coarse, VHP, WHP, or DEMERARA as a basis for the artificial honey product; [0125] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0126] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0127] Enriched with SOLUBLE FIBERS.

[0128] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is rich in fibers, as shown in Table 9.

TABLE-US-00009 TABLE 9 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in soluble fibers. Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0   Total fibers (%) 0 0.5-20  Amino Acids and 0.2-0.4 3.5 Proteins (%) Sodium (mg/100 g)  1.6-17.0 9.3 Zinc (mg/100 g) 0.05-2.0  0.009-0.036 Potassium (mg/100 g)  40.0-3500.0 1.4-4.9 Magnesium (mg/100 g) 0.7-13  1.2-7.9 Calcium (mg/100 g)  3.0-31.0  8.02-24.42 Iron (mg/100 g) 0.03-4.0  0.33-5.78

Example 7—Artificial Honey Production from the Sugars: Coarse, VHP, WHP, or Demerara Enriched with Insoluble Fibers

[0129] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The honey syrup is added with 0.5% to 20.0% organic or non-organic insoluble fibers, such as corn or cassava fibers (example: Fibervita—MF Carrier 125) or plant fibers (Example: inulin/Grasse).

[0130] Thus, example 7 refers to: [0131] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0132] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0133] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0134] Enriched with INSOLUBLE FIBERS.

[0135] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in insoluble fibers, as shown in Table 10.

TABLE-US-00010 TABLE 10 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in insoluble fibers. LIKEaB Components Bee honey Demerara honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0   Total insoluble fibers (%) 0 0.5-20  Amino Acids and Proteins 0.2-0.4 3.5 (mg/100 g) Sodium (mg/100 g)  1.6-17.0 9.3 Zinc (mg/100 g) 0.05-2.0  0.009-0.036 Potassium (mg/100 g)  40.0-3500.0 1.4-4.9 Magnesium (mg/100 g) 0.7-13  1.2-7.9 Calcium (mg/100 g)  3.0-31.0  8.02-24.42 Iron (mg/100 g) 0.03-4.0  0.33-5.78

Example 8—Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Soluble and Insoluble Fibers

[0136] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup is added with 1.0% to 20.0% soluble or insoluble fibers in a proportion of 1.0 to 99.0% of mixture of both types of fibers.

[0137] Thus, example 8 refers to: [0138] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0139] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0140] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0141] Enriched with SOLUBLE AND INSOLUBLE FIBERS.

[0142] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in soluble and insoluble fibers, as shown in Table 11.

TABLE-US-00011 TABLE 11 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in soluble and insoluble fibers: Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 .sup. 18-20.0 Fructose (%) 30.0-45.0   0-49.0 Glucose (%) 24.0-40.0   0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0   Total soluble and 0 0.5-20  insoluble fibers (%) Amino Acids and 0.2-0.4 3.5 Proteins (mg/100 g) Sodium (mg/100 g)  1.6-17.0 9.3 Zinc (mg/100 g) 0.05-2.0  0.009-0.036 Potassium (mg/100 g)  40.0-3500.0 1.4-4.9 Magnesium (mg/100 g) 0.7-13  1.2-7.9 Calcium (mg/100 g)  3.0-31.0  8.02-24.42 Iron (mg/100 g) 0.03-4.0  0.33-5.78

Example 9—Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Fibers and Added with Minerals

[0143] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup is added with 1.0% to 20.0% with soluble or insoluble fibers or a soluble/insoluble fiber combination;
6. The syrup may receive additives taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Also, other minerals, such as copper, selenium, manganese, and phosphorus, may be added within the limits established in the various regulations.

[0144] Thus, example 9 refers to: [0145] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0146] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0147] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0148] Enriched with SOLUBLE OR INSOLUBLE FIBERS OR BOTH; [0149] Enriched with MINERALS.

[0150] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in fibers (soluble or insoluble or both) and minerals, as shown in Table 12: Table 12: Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in soluble/insoluble fibers and minerals. Example with 100% of the Anvisa-recommended dose:

TABLE-US-00012 Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 18-20.0  Fructose (%) 30.0-45.0 0-49.0 Glucose (%) 24.0-40.0 0-49.0 Sucrose (%) 0.1-4.8 2.0-100.0  Others (%) 2.0-8.0 0   Total fibers (%) — 0.5-20.0.sup.  Amino Acids and Proteins 0.3 3.5 Sodium (mg/100 g) 1.6 to 17 9.3 Zinc (mg/100 g/day) 0.05 to 2  Up to 7.0  Potassium (mg/100 g)  40-3500 1.4-4.9   Magnesium (mg/100 g/day) 0.7-13  Up to 260.0 Calcium (mg/100 g/day)   3-31.0  Up to 1000.0 Iron (mg/100 g/day) 0.03-4.0  Up to 14.0  Phosphorus (mg/100 g/day)  2.0-15.0 Up to 700.0

Example 10—Vegan Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Fibers, Minerals, and Vitamins

[0151] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through agitation in the tank;
2. The syrup is inverted CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup is added with 1.0% to 20.0% with soluble or insoluble fibers or a soluble/insoluble fiber combination;
6. The syrup may be added taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Also, other minerals, such as copper, selenium, manganese, and phosphorus, may be added within the limits established in the various regulations;
7. The syrup may be added taking into account the range for a daily intake of vitamins of the A, B, C, D, and E complexes, folic acid, riboflavin, thiamine, and niacin, as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Other vitamins, such as vitamin B5—pantothenic acid, and vitamin K, may be added according to the various regulations.

[0152] Thus, example 10 refers to: [0153] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0154] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0155] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0156] Enriched with SOLUBLE OR INSOLUBLE FIBERS OR BOTH; [0157] Enriched with MINERALS; [0158] Enriched with VITAMINS.

[0159] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in fibers (soluble or insoluble or both), minerals, and vitamins, as shown in Table 13:

TABLE-US-00013 TABLE 13 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in fibers, minerals, and vitamins. Example with 100% of the Anvisa-recommended dose: Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 18-20.0  Fructose (%) 30.0-45.0 0-49.0 Glucose (%) 24.0-40.0 0-49.0 Sucrose (%) 0.1-4.8 2.0-100.0  Others (%) 2.0-8.0 0   Total fibers (%) — 0.5-20.0.sup.  Amino Acids and Proteins   0.3 3.5 Sodium (mg/100 g) 1.6 to 17 9.3 Zinc (mg/100 g/day) 0.05 to 2 Up to 5.6 Potassium (mg/100 g)  40-3500 1.4-4.9   Magnesium (mg/100 g/day) 0.7-13   Up to 208.0 Calcium (mg/100 g/day)   3-31.0  Up to 800.0 Iron (mg/100 g/day) 0.03-4.0   Up to 11.2 Phosphorus (mg/100 g/day)  2.0-15.0  Up to 560.0 Vitamin A (mg/100 g/day) 0 Up to 0.6 B1 - Thiamine (mg/100 g/day)   0.01 Up to 1.2 B2 - Riboflavin (mg/100 g/day) 0.01-0.02 Up to 1.3 B3 - Niacin (mg/100 g/day) 0.1-0.2  Up to 16.0 B6 - Pyridoxine (mg/100 g/day) 0.01-0.32 Up to 1.3 B9 - Folic acid (mg/100 g/day) 0.002-0.01  Up to 0.4 Vitamins C (mg/100 g/day) 2.2-2.5  Up to 45.0 Vitamins D (mg/100 g/day) 0  Up to 0.005 Vitamins E (mg/100 g/day) 0  Up to 10.0

Example 11—Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Fibers, Minerals, and Vitamins and Amino Acids

[0160] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank;
2. The syrup is CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup is added with 1.0% to 20.0% with soluble or insoluble fibers or a soluble/insoluble fiber combination;
6. The syrup may be added taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Also, other minerals, such as copper, selenium, manganese, and phosphorus, may be added within the limits established in the various regulations;
7. The syrup may be added taking into account the range for a daily intake of vitamins of the A, B, C, D, and E complexes, folic acid, riboflavin, thiamine, and niacin, as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Other vitamins, such as vitamin B5—pantothenic acid, and vitamin K, may be added according to the various regulations;
8. According to the characteristics of the various types of natural honey (flowers, region, seasonality, etc.), the syrup may also be added with various 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, and others. However, as said before, either the presence or the absence of those amino acids in natural honey depends on the place of occurrence, type of flower, type of pollen, etc. However, in the artificial honey product of this invention, we can optionally add a mix of amino acids that will mimic or is superior to the composition of conventional honey. Thus, the artificial honey product can have superior standardization, always making sure that, in the end product, the various amino acids can be present.

[0161] Thus, the claim in example 11 refers to: [0162] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0163] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0164] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0165] Enriched with SOLUBLE OR INSOLUBLE FIBERS OR BOTH; [0166] Enriched with MINERALS; [0167] Enriched with VITAMINS; [0168] Enriched with AMINO ACIDS.

[0169] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in fibers, minerals, vitamins, and amino acids, as shown in Table 14:

TABLE-US-00014 TABLE 14 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in fibers, minerals, vitamins, and amino acids. Example with 1.0 to 2.0% amino acids, according to Alvares et al, 2010 [Alvarez- Suarez J M et al. Contribution of honey in nutrition and human health: a review. Mediterr J Nutr Metab 2010, 3: 15-23]. Demerara Components Bee honey artificial honey Water (%) 15.0-20.0 18-20.0  Fructose (%) 30.0-45.0 0-49.0 Glucose (%) 24.0-40.0 0-49.0 Sucrose (%) 0.1-4.8 2.0-100.0  Others (%) 2.0-8.0 0   Total fibers (%) — 0.5-20.0.sup.  Amino Acids and Proteins 0.2-0.4 1.0-2.0   (mg/100 g) Sodium (mg/100 g) 1.6 to 17 9.5 Zinc (mg/100 g/day) 0.05 to 2 Up to 5.6 Potassium (mg/100 g)  40-3500 1.4-4.9   Magnesium (mg/100 g/day) 0.7-13   Up to 208.0 Calcium (mg/100 g/day)   3-31.0  Up to 800.0 Iron (mg/100 g/day) 0.03-4.0   Up to 11.2 Phosphorus (mg/100 g/day)  2.0-15.0  Up to 560.0 Vitamin A (mg/100 g/day) 0 Up to 0.6 B1 - Thiamine (mg/100 g/day)   0.01 Up to 1.2 B2 - Riboflavin (mg/100 g/day) 0.01-0.02 Up to 1.3 B3 - Niacin (mg/100 g/day) 0.1-0.2  Up to 16.0 B6 - Pyridoxine (mg/100 g/day) 0.01-0.32 Up to 1.3 B9 - Folic acid (mg/100 g/day) 0.002-0.01  Up to 0.4 Vitamins C (mg/100 g/day) 2.2-2.5  Up to 45.0 Vitamins D (mg/100 g/day) 0  Up to 0.005 Vitamins E (mg/100 g/day) 0  Up to 10.0

Example 12—Artificial Honey Production from the Sugars: Coarse, VHP, VVHP, or Demerara Enriched with Fibers, Minerals, Vitamins, Amino Acids, and Encapsulated Substances

[0170] 1. Solid sucrose from any type of sugar is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank;
2. The syrup is inverted CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup is added with 1.0% to 20.0% with soluble or insoluble fibers or a soluble/insoluble fiber combination;
6. The syrup may be added taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Also, other minerals, such as copper, selenium, manganese, and phosphorus, may be added within the limits established in the various regulations;
7. The syrup may be added taking into account the range for a daily intake of vitamins of the A, B, C, D, and E complexes, folic acid, riboflavin, thiamine, and niacin, as indicated for the various age groups or group of necessities according to an ANVISA regulation approved under Decree No. 3029, dated Apr. 16, 1999, combined with article 111, item 1, letter “e” of the Bylaws approved under Ordinance No. 593, dated Aug. 25, 2000, published in the Dec. 22, 2000 DOU (Federal Official Gazette), at a meeting held on Dec. 6, 2004. Other national or foreign regulations may also be used as a reference. Other vitamins, such as vitamin B5—pantothenic acid, and vitamin K, may be added according to the various regulations;
8. According to the characteristics of the various types of natural honey (flowers, region, seasonality, etc.), the syrup may also be added with various 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, and others. However, as said before, either the presence or the absence of those amino acids in natural honey depends on the place of occurrence, type of flower, type of pollen, etc. However, in the artificial honey product of this invention, we can optionally add a mix of amino acids that will mimic or is superior to the composition of conventional honey. Thus, the artificial honey product can have superior standardization, always making sure that, in the product, the various amino acids can be present;
9. The artificial honey product can be added with encapsulated, micro-encapsulated, or nano-encapsulated substances, for instance, sugarcane molasse, sugarcane honey, pharmacological and nutraceutical compounds, natural plant extracts, but not limited to these. The encapsulation process preserves the pharmacological properties of products and masks their potential interferences in the organoleptic properties of artificial honey; however, it maintains their functional properties intact. The addition proportion will depend on the type of product to be added and the concentration of the substances of interest, between 1.0 to 10.0% of the end honey product, though it can be higher. Some additives like vitamins, amino acids, and minerals may also be encapsulated.

[0171] Thus, the claim in example 12 refers to: [0172] use of the organic or non-organic sugars: Coarse, VHP, VVHP, or DEMERARA as a basis for the artificial honey product; [0173] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0174] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0175] Enriched with SOLUBLE OR INSOLUBLE FIBERS OR BOTH; [0176] Enriched with MINERALS; [0177] Enriched with VITAMINS; [0178] Enriched with AMINO ACIDS. [0179] Enriched with ENCAPSULATED FIBERS.

[0180] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in fibers, minerals, vitamins, amino acids, and encapsulated substances of interest, as shown in Table 15:

TABLE-US-00015 TABLE 15 Example comparing the composition of bee honey and artificial honey. Comparison based on enzymatically inverted DEMERARA sugar rich in fibers, minerals, vitamins, amino acids, and encapsulated substances: Demerara Components Bee honey artificial honey Water (%) 15.0-20.0  18-20.0 Fructose (%) 30.0-45.0 .sup. 0-49.0 Glucose (%) 24.0-40.0 .sup. 0-49.0 Sucrose (%) 0.1-4.8  2.0-100.0 Others (%) 2.0-8.0 0   Total fibers (%) — 0.5-20.0 Amino Acids and Proteins 0.2-0.4 1.0-2.0  (mg/100 g) Encapsulated substances (%) — 1.0-10.0 Sodium (mg/100 g) 1.6 to 17 9.5 Zinc (mg/100 g/day) 0.05 to 2 Up to 5.6 Potassium (mg/100 g)  40-3500 1.4-4.9  Magnesium (mg/100 g/day) 0.7-13   Up to 208.0 Calcium (mg/100 g/day)   3-31.0  Up to 800.0 Iron (mg/100 g/day) 0.03-4.0   Up to 11.2 Phosphorus (mg/100 g/day)  2.0-15.0  Up to 560.0 Vitamin A (mg/100 g/day) 0 Up to 0.6 B1 - Thiamine (mg/100 g/day)   0.01 Up to 1.2 B2 - Riboflavin (mg/100 g/day) 0.01-0.02 Up to 1.3 B3 - Niacin (mg/100 g/day) 0.1-0.2  Up to 16.0 B6 - Pyridoxine (mg/100 g/day) 0.01-0.32 Up to 1.3 B9 - Folic acid (mg/100 g/day) 0.002-0.01  Up to 0.4 Vitamins C (mg/100 g/day) 2.2-2.5  Up to 45.0 Vitamins D (mg/100 g/day) 0  Up to 0.005 Vitamins E (mg/100 g/day) 0  Up to 10.0

Example 13—Artificial Honey Production from Beetroot Sugar, Coconut Sugar, and Other Sugar Products

[0181] 1. Sugar from beetroot, coconut, and other products is diluted with water to a sucrose syrup from 78.0 to 82.0° Brix and heated at 80° C. for total dissolution of the sugar, through intense agitation in the tank;
2. The syrup is inverted CHEMICALLY inverted (organic or non-organic products) or ENZYMATICALLY as described in the previous examples;
3. The syrup is filtered for removal of particulates;
4. The filtered syrup is added with: (i) aroma identical to the natural flavor (example: aroma AIN Artificial Honey/Grasse), (ii) artificial honey aroma, or (iii) optionally, natural honey aroma. The aroma proportion indicated in this product is 0.1% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
5. The syrup may be added with fibers, minerals, vitamins, amino acids, and encapsulated substances, as shown in example 6 through 12.

[0182] The product is similar to bee honey in terms of appearance, thickness, and flavor, but it is regarded as a food rich in fibers (soluble or insoluble or both), minerals, amino acids, and encapsulated substances.

[0183] Thus, example 12 refers to: [0184] use of beetroot sugar, organic or not, as a basis for the artificial honey product; [0185] CHEMICALLY or ENZYMATICALLY inverted at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion); [0186] aromatized with a honey aroma (natural, artificial, or identical to the natural scent); [0187] It may be enriched with FIBERS; MINERALS; VITAMINS, AMINO ACIDS, AND ENCAPSULATED SUBSTANCES.

Example 14—Artificial Honey Production from the Sugars in Examples 1 Through 13, with the Syrup Possibly Added with Calcium Alginate and Encapsulating Substances Aiming at Encapsulation and Production of Artificial Honey Pearls

[0188] The artificial honey product can be encapsulated using several products, such as calcium alginate, maltodextrin, and modified starches producing capsules or pearls of several diameters, not limited to only these encapsulation agents.

[0189] For instance, calcium alginate, which is the main gel used for encapsulation, because of its gelling properties, low cost, handiness, and inexistent toxicity, will be described below:

1. The honey syrup may be added with 5.0% (w/w) acid alginate heated at 70° C. The concentration of alginate may vary between 1.0 and 20.0% in the product;
2. The honey syrup is dripped into a water-based solution containing 3.5% CaCl.sub.2) through agitation at 100 rpm, using mechanical dripping devices that can drip several volumes, consequentially producing sugar pearls of several diameters;
3. The pearls can be sunk in the solution for different times, as one might want a softer or harder pearl, depending on the application.

[0190] Thus, the claim in EXAMPLE 14 refers to: [0191] use of the encapsulation technique for production of nano-, micro-, and macro-balls and pearls of honey syrup; [0192] use of encapsulating products, such as calcium alginate, maltodextrin, and modified starches, but not limited to these, for production of encapsulated artificial honey.

[0193] The honey pearls have a bee honey favor in a format never seen before on the market, thus bringing an innovation in the form and marketing of the product.

Example 15—Artificial Honey Production from the Sugars in Examples 1 Through 13, with the Honey Syrup Possibly Added with Thickeners and Gelling Agents with Aims to Obtain Artificial Honey Gels and Pastes

[0194] The artificial honey product may be thickened using several hydrocolloids, such as Xantan gum, Guar gum, pectins, gelatins, gellan gum, carrageenans, cellulose compounds, and others, like modified starches, gelling agents, and emulsifiers, producing artificial honey gels and pastes with several textures, not limited to only said agents.

[0195] As an example, sodium carboxymethyl cellulose, which was used in the honey syrup, with a texturized honey gel being obtained, according to the example:

1. The honey syrup may be added with 1.0% (w/w) sodium carboxymethyl cellulose, such as the product Walocel CRT 40000PA. The concentration of sodium carboxymethyl cellulose may vary between 0.1 and 20.0% in the product;
2. Sodium carboxymethyl cellulose can be added directly to the honey syrup and mechanically homogenized, producing a honey product with gelatinous texture.

[0196] Thus, the claim in EXAMPLE 15 refers to: [0197] use of thickeners, gelling agents, emulsifiers, hydrocolloids, modified starches, and cellulose compounds to obtain texturized artificial honey gels and pastes;

[0198] The honey gels and pastes have a bee honey favor in a form of supply never seen before on the market, thus bringing an innovation in the form and marketing of the product.

[0199] The above examples have been described to illustrate the various methods of production of the artificial honey product and its final composition from both types of inversion, several types of raw material, and additives, and must not be faced as limiting this invention, it being known that slight variations from the above will still be part of the scope of this invention.

[0200] In this regard, the scope of this invention also covers the various uses and applications of an artificial honey composition having such similar taste to that of natural honey with improved properties, as described in this invention. The main applications, however, without limitation, are: [0201] a. Pharmaceutical Industry: used as a healing agent for the skin and oral formulations such as syrups and lozenges; [0202] b. Cosmetic Industry: its emollient and healing properties can be explored by hydrants, face lotions, soaps, shampoos, and conditioners; and [0203] c. Food Industry: its unique flavor and aroma are widely used in the food industry, such as in candies, cookies, sweets, sauces, yogurts, etc.; [0204] d. Use as a general table product.