Natural Sweetener Composition

Abstract

Sweetener composition for the primary use in beverages and food products where the taste and qualities of cane sugar are nearly identical, in one implementation includes beet sugar derived isomaltulose and monk fruit extract. In particular, the natural sweetener composition includes: about 90 to about 99 composition weight percent of beet sugar derived isomaltulose and about 1 to about 10 composition weight percent of monk fruit extract. In another implementation, a natural sweetener composition includes an appropriate blend of a beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes: about 40 to about 90 composition weight percent of beet sugar derived isomaltulose, about 10 to about 50 composition weight percent beet sugar and about 1 to about 10 composition weight percent of monk fruit extract.

Claims

1. A process comprising: adding 3.6 composition weight percent of a monk fruit extract; adding 25.0 composition weight percent of a beet sugar; mixing the monk fruit extract with the beet sugar until the monk fruit extract with the beet sugar are evenly distributed; adding 71.4 composition weight percent of beet sugar derived isomaltulose; and mixing the monk fruit extract, the beet sugar and beet sugar derived isomaltulose until even distribution is achieved.

2. A process comprising: adding 2.7 composition weight percent of monk fruit extract to a mixing container; adding 97.3 composition weight percent of beet sugar derived isomaltulose to the mixing container; and mixing the monk fruit extract and the beet sugar derived isomaltulose until the monk fruit and the beet sugar derived isomaltulose are evenly distributed.

3. A composition consisting essentially of beet sugar derived isomaltulose and monk fruit extract.

4. A composition consisting essentially of beet sugar derived isomaltulose, beet sugar and monk fruit extract.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0019] FIG. 1 shows exemplary flowchart 100 illustrating the blending of a natural sweetener composition, according to one implementation of the present disclosure; and

[0020] FIG. 2 shows exemplary flowchart 200 illustrating the blending of another natural sweetener composition, according to one implementation of the present disclosure.

DETAILED DESCRIPTION

[0021] A certain implementation of the present disclosure provides a zero- or low-calorie all-natural sweetener composition suitable for use in beverages, food products and/or food products, as the composition is designed to achieve an organoleptic sensation nearly identical to that of cane sugar (sucrose). Such a natural sweetener composition may include a combination of beet sugar derived isomaltulose, beet sugar, and monk fruit extract. In some implementations, the natural sweeteners composition may include beet sugar derived isomaltulose and monk fruit extract. Another certain implementation of the present disclosure further provides a natural sweetener composition having zero or low in calories and may depending on the amount used, contain less than 1 gram of carbohydrates. Yet another certain implementation of the present disclosure additionally provides a natural sweetener composition that tastes like sugar and is diabetic safe.

[0022] 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, development of sweeteners and sweetener compositions that provide an appropriate level of sweetness, 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, is particularly desirable. However, due to the varying properties of different sweetening ingredients achieving a satisfactory result when combining such ingredients is often difficult. The difficulty 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. An appropriate blend of beet sugar derived isomaltulose, beet sugar and monk fruit extract can result in a sweetener product that has many of the desirable properties of sugar without the greatest liabilities of sugara high caloric and glycemic load. Additionally, an appropriate blend of beet sugar derived isomaltulose and monk fruit extract can result in a sweetener product that has many of the desirable properties of sugar without the greatest liabilities of sugar; a high caloric, glycemic and carbohydrate load.

[0023] Further, in accordance with an implementation of the present disclosure, a natural sweetener composition for the primary use in beverages and food products where the taste and qualities of cane sugar are nearly identical, however, at two times the sweetness of cane sugar, offers greater cost efficiency, includes an appropriate blend of a beet sugar derived isomaltulose, beet sugar and monk fruit extract can result in sweetener product that has many of the desirable properties of sugar without the added calories. In particular, the natural sweetener composition includes beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes: about 40 to about 90 composition weight percent of beet sugar derived isomaltulose, about 10 to about 50 composition weight percent beet sugar and about 1 to about 10 composition weight percent of monk fruit extract.

[0024] 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. 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 1: Natural Sweetener Composition

[0025]

TABLE-US-00001 Composition Weight Single Serving Ingredient Percent Weight (g) Beet sugar derived 71.4 0.71435 isomaltulose Beet sugar 25.0 0.25 Monk Fruit Extract 3.6 0.036

[0026] In accordance with certain implementations of the present disclosure, a natural sweetener composition for use in beverages and/or food products includes beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition may include: [0027] about 55 to about 90 composition weight percent of beet sugar derived isomaltulose; [0028] about 10 to about 50 composition weight percent of beet sugar; and [0029] about 1 to about 10 composition weight percent of monk fruit extract.

[0030] Some implementations consist of beet sugar derived isomaltulose, beet sugar and monk fruit extract. Some implementations consist essentially of beet sugar derived isomaltulose, beet sugar and monk fruit extract, wherein silica, nutritional supplement and/or flavoring do not materially affect the basic and novel characteristic(s) of the claimed invention.

[0031] Further, in accordance with another implementation of the present disclosure, a natural sweetener composition for the primary use in beverages and food products where the taste and qualities of cane sugar are nearly identical, such as beet sugar derived isomaltulose and monk fruit extract. In particular, the natural sweetener composition includes: about 90 to about 99 composition weight percent of beet sugar derived isomaltulose and about 1 to about 10 composition weight percent of monk fruit extract.

Example 2: Natural Sweetener Composition

[0032]

TABLE-US-00002 Composition Weight Single Serving Ingredient Percent Weight (g) Beet sugar derived 97.3 0.973 isomaltulose Monk Fruit Extract 2.7 0.27

[0033] In another implementation, the natural sweetener composition may include: [0034] about 90 to about 99 composition weight percent of beet sugar derived isomaltulose; and [0035] about 1 to about 10 composition weight percent of monk fruit extract.

[0036] 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 all-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.

[0037] Some implementations consist of beet sugar derived isomaltulose and monk fruit extract. Some implementations consist essentially of beet sugar derived isomaltulose and monk fruit extract, wherein silica, nutritional supplement and/or flavoring do not materially affect the basic and novel characteristic(s) of the claimed invention.

[0038] Further, in accordance with certain preferred implementations of the present disclosure, a natural sweetener composition for the primary use in commercial food and beverage product applications where the taste and qualities of cane sugar are nearly identical, however, at two times the sweetness of cane sugar, offers greater cost efficiency, includes an appropriate blend of a beet sugar derived isomaltulose, beet sugar and monk fruit extract can result in sweetener product that has many of the desirable properties of sugar without the added calories.

[0039] While in the foregoing specification this disclosure has been described in relation to certain preferred implementations 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 disclosure is susceptible to additional implementations and that certain of the details described herein can be varied significantly without departing from the basic principles of the disclosure.

Special Blending Protocol in the Manufacturing Process

[0040] 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.

[0041] FIG. 1 shows exemplary flowchart 100 illustrating the blending of a natural sweetener, according to one implementation of the present disclosure. At block 110, 3.6 composition weight percent Monk Fruit extract is added to a mixing container, such as a mixing bowl. At block 120, 25.0 composition weight percent of beet sugar is added to the mixing container. At block 130, the Monk Fruit extract and beet sugar are mixed together until they are evenly distributed in the composition. At block 140, 71.4 composition weight percent of beet sugar derived isomaltulose is added to the mixing container. At block 150, the composition is mixed until the Monk Fruit extract, the beet sugar, and the beet sugar derived isomaltulose are evenly distributed in the composition.

[0042] FIG. 2 shows exemplary flowchart 200 illustrating the blending of a natural sweetener, according to one implementation of the present disclosure. At block 210, 2.7 composition weight percent Monk Fruit extract is added to a mixing container, such as a mixing bowl. At block 220, 97.3 composition weight percent of beet sugar derived isomaltulose is added to the mixing container. At block 230, the composition is mixed until the Monk Fruit extract and the beet sugar derived isomaltulose are evenly distributed in the composition.

[0043] While in the foregoing specification this disclosure has been described in relation to certain preferred implementations 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 disclosure is susceptible to additional implementations and that certain of the details described herein can be varied significantly without departing from the basic principles of the disclosure.