SWEETENER COMPOSITIONS

Abstract

The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate

Claims

1. A method of making a sweetener composition, the method comprising: mixing a carrier with a sweetener carbohydrate to form a mixture; and spray drying said mixture to form said sweetener composition wherein said sweetener composition exhibits enhanced sweetness compared to a comparable amount of sweetener carbohydrate in a free unassociated form.

2. The method of claim 1, wherein said sweetener carbohydrate is a mono-saccharide or a di-saccharide.

3. The method of claim 2, wherein said mono-saccharide is glucose or fructose.

4. The method of claim 2, wherein said di-saccharide is sucrose.

5. The method of claim 1, wherein said carrier is a core particle and said sweetener carbohydrate is coated on said core particle.

6. The method of claim 1, wherein said carrier is silica or cellulose.

7. The method of claim 1, wherein the spray drying is performed in the presence of an inert gas.

8. The method of claim 8, wherein said inert gas is nitrogen.

9. The method of claim 1, wherein said carrier is food-compatible.

10. The method of claim 1, further comprising adding a food product to said sweetener composition.

11. The method of claim 1, wherein said spray drying links said carrier and sweetener carbohydrate via non-covalent bonding.

Description

EXAMPLE 1

[0033] 5.75 g of sucrose were dissolved in 10 g LudoxSK (which contained 7.5 g water and 2.5 g silica) heating gently to about 50 C. to decrease the viscosity and expedite dissolution. About 10 g of the resultant liquid material was spread evenly on a Petri dish of 7 cm diameter and put in an electric oven at 60 C. to dry overnight. The solution prior to drying was marked E1-1 and the crude composition according to the present invention which was obtained as dry powder was marked E1-2. This last was calculated and analytically confirmed to consist overall of 70% sucrose and 30% silica.

EXAMPLE 2

[0034] 5.75 g of sucrose were dissolved in 10 g LudoxSK and 1 ml H.sub.2O added to decrease the viscosity. The liquid thus obtained could be dispersed from a nozzle under mechanical pressure as a fine fog. Experiments were performed in a bench-top spray drier consisting of a cylindrical vessel fed from the top with liquid by a nozzle accepting the liquid under regulated pressure and by vapor fed through a pipe concentric with the nozzle. Powder collection and vapor exit were provided for by conventional technology. Each experimental run was started by feeding, at atmospheric pressure, 170 C. superheated steam to raise the dryer chamber exit temperature to 110 C. at which point the spraying process was started and the temperature maintained throughout at 110 C./120 C. by adjusting steam flow. A preliminary test was done in drying a 40% sucrose solution under the conditions described above. The sucrose was recovered as a fine powder displaying a very light yellowish tinge but no change in taste compared to the input sugar could be perceived. Several runs of sucrose solution in LudoxSK were subsequently made whereby the corresponding composition, according to the present inventionmarked

E2 70% sucrose, 30% silica by calculation as well as by analysis (thus equal in components content to E1-2)was obtained in consistent taste properties.

EXAMPLE 3

[0035] The dehydration in this case was effected in the same spray drier as in Example 2 applying a superheated vapor but differed from the former with respect to two operational parameters:

[0036] a. The superheated vapor consisted of 2-propanol at 160 C.;

[0037] b. The spray chamber was maintained at 90 C.

[0038] In a preliminary run with 40% sucrose solution perfect sucrose recovery was established. The crude composition (sucrose/silica 70/30) of this example was marked E3.

EXAMPLE 4

[0039] 15.75 grs of LudoxSK/sucrose solution (as in Example 1) were introduced drop-wise by a pressure dispenser into 200 grs of liquid 2-propanol maintained at 120 C. in an autoclave. The pressure was then lowered by releasing vapor (which consisted of IPA and H.sub.2O) whereby atmospheric pressure was established and the temperature came down to 83 C. (which is close to 82.5 C. the B.p. of 2-Propanol under atmospheric pressure). The contents of the autoclave were gently poured into a separatory funnel and the lower liquid slurry phase was separated and dried under vacuum. The nearly colorless powder obtained was marked E4. The upper liquid phase was analyzed and found to contain no H.sub.2O and only traces of sucrose.

EXAMPLE 5: COMPARATIVE SWEETNESS OF SUCROSE AND SUCROSE/NANO-SILICA COMPOSITIONS

[0040] Sweetness evaluations were made by the standard tasting panel procedure. The reference was a 7.5 sucrose solution in 100 water evaluated in comparison with a 10 (presumably derived from 7.5 sucrose) of each crude composition in 100 water. All compositions dispersed readily in water to form clear to slightly opalescent liquids. In cases of enhanced sweetnesscomparisons were made with solutions with increased concentrations (marked C) expressed as sucrose per 100 water. An enhancement factor was defined by C/7.5. The results are tabulated below. The tasted solutions were re-tasted after 24 hrs. No significant changes in sweetness were observed.

TABLE-US-00001 COMPOSITION E1-1 E1-2 E2 E3 E4 Description Mixture prior to 60 C. slow Superheated Solvent Superheated evaporation drying steam spray vapor spray liquid solvent drying drying dehydration Sucrose 7.5 Possibly 15/16 14/18 18/20 equivalent C marginally over 7.5 Enhancement 1 1 2 2 2.5 factor nll nll twofold twofold 2.5-fold enhancement enhancement sweetness sweetness sweetness Estimated % of unassociated sucrose if a tenfold 92% 92% 85% enhancement is assigned to the composition according to the present invention Estimated % of unassociated sucrose if a fivefold 75% 75% 62% enhancement is assigned to the composition according to the present invention
The tabulated comparative sweetness values of the sucrose/silica combination of the four examples make it clear that: [0041] 1. In aqueous solution the sucrose is unaffected by the presence of nano-silica before or after drying by a slow dehydration process as in Example 1. [0042] 2. Sweetness enhancement occurs when the drying is driven by a fast dehydration process such as vaporizing water under fast Heat Transfer at a considerable T (Examples 2&3). [0043] 3. Sweetness enhancement does also occur through fast dehydration driven by solvent extraction of water at a temperature above the B.p. of the solvent as in Example 4.

[0044] The foregoing results can be simply explained by assuming crude compositions consist of sweetener carbohydrate recovered unchanged by drying and the composition according to the present invention in which carbohydrate is associated with a core nano material whereby sweetness enhancement occurs. Thus enhancement values observed with respect to any crude composition do not quantify the enhancement ultimately obtainable by a selected pair of a core nano and a carbohydrate sweetener as illustrated by arbitrarily assumed enhancements and the computed unassociated free carbohydrate content in the two bottom rows of the Table.

[0045] The practice of this invention advantageously involves only well known technologies and benefits from a very broad options space of materials and of processes for creating novel, purpose-built sweeteners economically. For any pair of nano-core/carbohydrate selected for development optimization can put into play several adjustable parameters: core/carbohydrate ratios that are fed to dehydration; types of dehydration; fractionations of crude composition obtained in each setting of foregoing options for enhancement levels of sweetnessall of which represent manipulations that will be obvious to a practicing engineer.

[0046] A speculative explanation of sweetness enhancement may be constructed of three assumptions: [0047] a. Carbohydrates in a composition according to the present invention are likely to be perceived by sweet receptors. [0048] b. The nano size of the particles of the composition according to the present invention makes for far lower diffusion rates that characterize non-associated carbohydrate molecules thereby prolonging sweetness perception. [0049] c. The nano size of the particles of the composition according to the present invention makes also for its interacting concurrently with several proximate receptors resulting in the intensification of sweetness perception.

[0050] Assumption (a) is validated by experimental facts presented in this application. Assumptions (b) and (c) could well be elements of a single mechanism.

[0051] It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative examples and that the present invention may be embodied in other specific forms without departing from the essential attributes thereof, and it is therefore desired that the present embodiments and examples be considered in all respects as illustrative and not restrictive, reference being made to the appended claims, rather than to the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.