Natural Sweetener Compositions

Abstract

A natural sweetener composition including a low-calorie monosaccharide sugar (D-allulose), cane sugar and monk fruit extract, to achieve an organoleptic sensation nearly identical to that of cane sugar (sucrose), having an appropriate blend of the D-allulose, the cane sugar and the monk fruit extract, which can result in sweetener product that has many of the desirable properties of sugar without the added calories and glycemic load.

Claims

1. A natural sweetener composition including a low-calorie monosaccharide sugar (D-allulose), cane sugar and monk fruit extract, to achieve an organoleptic sensation nearly identical to that of cane sugar (sucrose), having an appropriate blend of the D-allulose, the cane sugar and the monk fruit extract, which can result in sweetener product that has many of the desirable properties of sugar without the added calories and glycemic load.

2. The natural sweetener composition of claim 1 further comprising allowing a food item to rise, caramelize and provide a crust, have an appropriate texture and mouthfeel, have a positive impact on product appearance, have limited or no negative aftertaste, and provide flavor enhancing and/or masking abilities and stability.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] FIG. 1 shows an exemplary flowchart illustrating the blending of a natural sweetener, according to one implementation of the present disclosure.

DESCRIPTION

[0018] A certain embodiment of the present composition provides a 50% reduction in calorie natural sweetener composition suitable for use in baked food products and/or food, beverage products, as the composition is designed to achieve an organoleptic sensation nearly identical to that of cane sugar (sucrose). Such a natural sweetener composition includes D-allulose, cane sugar and monk fruit extract. Another certain embodiment of the present composition further provides a natural sweetener composition having a 50% reduction in calories and maintain functionality similar to sugar, such as allowing for the baked food item to rise, caramelize and provide a crust. Yet another certain embodiment of the present composition additionally provides a natural sweetener composition that tastes like sugar, and is diabetic safe.

[0019] It is particularly desirable in the production of sweeteners and sugar substitutes to develop sweeteners and sweetener compositions that are as similar as possible to sugar in texture, taste, and usability. More specifically, it is particularly desirable to develop sweeteners and sweetener compositions that provide an appropriate level of sweetness, have similar baking properties to sugar, such allowing a food item to rise, caramelize and provide a crust, have an appropriate texture and mouthfeel, have a positive impact on product appearance, have limited or no negative aftertaste, and provide flavor enhancing and/or masking abilities and stability. However, due to the varying properties of different sweetening ingredients, it is often difficult to achieve as satisfactory of a result when combining such ingredients. This is generally believed to be due to the synergistic effects of mixing various sweetening compounds wherein the sweetness of the mixture is often greater than the apparent sweetness of the individual components. It has now been discovered that an appropriate blend of D-allulose, cane sugar and monk fruit extract can result in a sweetener product that has many of the desirable properties of sugar without its greatest liabilities; a high caloric and glycemic load.

[0020] While in the foregoing specification this composition has been described in relation to certain preferred embodiments thereof, and many details have been set forth for purposes of illustration, it will be apparent to those skilled in the art that the natural sweetener composition according to this composition is susceptible to additional embodiments and that certain of the details described herein can be varied significantly without departing from the basic principles of the composition.

[0021] Further, in accordance with an embodiment of the present composition, a natural sweetener composition for the primary use in baked food products and/or food, beverage products where the taste and qualities of cane sugar are nearly identical, such as includes D-allulose, cane sugar and monk fruit extract.

[0022] In particular, the natural sweetener composition includes: about 25 to about 85 composition weight percent of D-allulose, about 20 to about 70 composition weight percent cane sugar and about 0.01 to about 20 composition weight percent of monk fruit extract.

[0023] Preferably, the natural sweetener composition may include additional ingredients, compounds or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition. For example, the natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener and or a flavor. Additionally, the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and or other flow or preservative agents.

EXAMPLE, NATURAL SWEETENER

[0024]

TABLE-US-00001 Composition Weight Single Serving Ingredient Percent Weight (g) D-Allulose 55.5% .555 Cane Sugar 44.4% .444 Monk Fruit Extract  .1% .001 TOTAL 100%   1.000

[0025] While in the foregoing specification this composition has been described in relation to certain preferred embodiments thereof, and many details have been set forth for purposes of illustration, it will be apparent to those skilled in the art that the natural sweetener composition according to this composition is susceptible to additional embodiments and that certain of the details described herein can be varied significantly without departing from the basic principles of the composition.

[0026] Further, in accordance with certain preferred embodiments of the present composition, a natural sweetener composition for the primary use in commercial baked food and food, beverage product applications where the taste and qualities of cane sugar are nearly identical, however, to be able to measure one-to-one volumetrically to sugar in order to easily replace sugar from existing formulas and or recipes, offers greater cost efficiency allowing the commercial user or consumer to use their originally formulated recipes, includes an appropriate blend of D-allulose, cane sugar and monk fruit extract, which can result in sweetener product that has many of the desirable properties of sugar without the added calories and glycemic load.

[0027] In accordance with certain embodiments of the present composition, a natural sweetener composition for use in beverages and/or food products includes corn derived D-allulose, cane sugar and monk fruit extract. In particular, the natural sweetener composition includes: about 25 to about 85 composition weight percent of D-allulose, about 20 to about 70 composition weight percent cane sugar and about 0.01 to about 20 composition weight percent of monk fruit extract.

[0028] Preferably, the natural sweetener composition may include additional ingredients, compounds, flavors or sweeteners which may enhance the flavor, stability, and processability of the sweetener composition. For example, the natural sweetener composition may include an additional sweetener such as a reduced-calorie sweetener, a sugar-derived sweetener, or a non-nutritive sweetener. Additionally, the natural sweetener composition may include a processing and/or stability aids such as, for example, silica and or other flow or preservative agents.

[0029] While in the foregoing specification this composition has been described in relation to certain preferred embodiments thereof, and many details have been set forth for purposes of illustration, it will be apparent to those skilled in the art that the natural sweetener composition according to this composition is susceptible to additional embodiments and that certain of the details described herein can be varied significantly without departing from the basic principles of the composition.

Special Blending Protocol in the Manufacturing Process

[0030] To achieve the full benefit of the sweetness level intended and for all of characteristics to be fully realized for these products that the smallest amount ingredient be mixed with the next larger amount until fully blended. Then the next largest ingredient is then added to the combined blend until the next largest ingredient is fully dispersed. Then the next largest ingredient is added after that, and this protocol is continued until all ingredients are blended. This assures maximum dispersion of all elements.

[0031] FIG. 1 shows an exemplary flowchart 100 illustrating the blending of a natural sweetener, according to one implementation of the present disclosure. At 110, 0.1 composition weight percent Monk Fruit extract is added to a mixing container, such as a mixing bowl. At 120, 44.4 composition weight percent of cane sugar is added to the mixing container. At 130, the Monk Fruit extract and cane sugar are mixed together until they are evenly distributed in the composition. At 140, 55.5 composition weight percent of D-allulose is added to the mixing container. At 150, the composition is mixed until the Monk Fruit extract, the beet sugar, and the D-allulose are evenly distributed in the composition.

[0032] Loren Miles, CEO of Natur Sweeteners, Inc. instructed Ayesha Dobyns, Food Scientist to explore multiple iterations of a natural baking sweetener distributed by Natur Sweeteners, Inc. using a newly developed ingredient known as D-allulose, reduced amounts of sugar and monk fruit extract, believing that the right combination of these three elements could perhaps provide a sensory profile that could mimic the baking properties of sugar to the end user, yet dramatically reduce caloric load. Mr. Miles believed that utilizing reduced amounts of sugar could trick the taste buds in believing it was tasting actual sucrose, while supplanting volume with D-allulose (it has 70% sweetness as compared to sucrose, yet is low-glycemic), and the utilizing trace amounts of potent monk fruit extract to counter balance the sweetness lost using D-allulose.

[0033] The amount of use of each ingredient directly influences the sensory experience and caloric load of the formula. For example, too much sucrose defeats the caloric, glycemic load of the formula and intention of the composition. Too little of sucrose defeats the immediate onset response that only sucrose can provide. (Delayed onset of natural sweeteners is an immediate give away that a prompt and radiant mouthfeel that sucrose provides is missing).

[0034] Too much D-allulose would require the addition of monk fruit to counterbalance the diminished 70% of sweetness as compared to sugar. Too little of D-allulose and the monk fruit extract begins to have a linger factor that remains in the mouthfeel after the initial burst of sweetness occurs. Sucrose does not have a lingering mouthfeel and the sweetness dissolves very quickly and evenly.

[0035] Too much monk fruit extract, conveys an aftertaste effect similar to “Juicy-Fruit” gum and is a dead giveaway of a natural sweetener NOT tasting similar to sucrose. Such an aftertaste also has a tendency to linger, which is unlike a sucrose sensory experience. Too little of monk fruit extract and you have a natural sweetener formula that tastes less than sucrose in sweetness.

[0036] Intermixed in this balancing act is the fact that the respective caloric and glycemic loads of the three-ingredients cannot exceed 7.5-calories per gram serving, which the FDA has established as the maximum caloric limit required in order to make a 50% calorie claim. Therefore, even though the sensory experience of the final formula may mimic sucrose identically, if the caloric load associated with each of those three-ingredients exceed the 5-calorie limit, then that formula must be either be modified to meet the legal limit or discarded completely.

[0037] Natur Sweetener's Lab Notebook, Titled Natur Sweeteners Lab & Formulary Notes “2019, 2020” respectively, shows notations made by Natur Sweetener's Food Scientist, Ayeesha Dobyns, entered into on the 4th of December, 2019, formula #10 (number of iterations) whereas a formula of the following combined ingredients were sensory tested:

TABLE-US-00002 A. D-allulose 55.5% B. Cane Sugar 44.4% C. Monk Fruit Extract  0.1   Total 100%  

[0038] The Lab Notebook will show that Ms. Dobyns and Mr. Miles sampled and tested numerous iterations of this formula commencing on the 1st of August, 2019, and would serve as the initial baseline for the new composition. However, the caloric and glycemic load appeared to exceed the 2-calorie per gram maximum in order to make a 50% less calories than sugar claim established by the FDA and therefore could not be used.

[0039] In order to reduce the caloric load, the Food Scientist then made an adjustment to the formula by adjusting the ingredients. Further, numerous iterations of maillard reaction test were taken to determine the right combination of ingredients that would “brown” and provide a “crust” like sugar when the blend was baked and also in sugar cookie recipes.

[0040] The Lab Notebook will show that numerous formulas baked “too light” or “too dark” and was rejected. Multiple iterations were made.

[0041] On the 1st of August, 2019, Formula F1 tested the Maillard effect.

[0042] On the 10 of September, 2019, Formula F3 replaced different ingredients for functionality with no positive result.

[0043] On the 30 of September, 2019, Formula F6 found that the omission of ingredient QQ and addition of ingredient X improved caramelization. A determination with the sensory team was that the product was “80% there.”

[0044] On the 28th of November, 2019, Formula F9 added an additional ingredient that made the baked product “too soft and not crunchy.”

[0045] On the 4th of December, 2019, Formula F10 was determined to be the best and was used to replace sugar in production of over 1,000 brownie samples distributed at the Winter 2020 Fancy Food Show in San Francisco which received overwhelming positive response from recipients who sampled the baked item. Attendees of this even are food retail buyers, professional bakers and other executives in the food and baking industry.