SWEETENER COMPOSITION AND CONSUMABLE COMPRISING A SWEETENER COMPOSITION

Abstract

The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

Claims

1. Sweetener composition comprising the following ingredients: at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

2. Sweetener composition according to claim 1, wherein the at least one sugar alcohol is erythritol.

3. Sweetener composition according to claim 1, wherein the at least one sugar alcohol is a combination of erythritol and at least one further sugar alcohol, preferably isomalt.

4. Sweetener composition according to claim 2, wherein erythritol has a proportion of 15% by weight to 30% by weight, in particular 20% by weight to 30% by weight, preferably 25% by weight to 30% by weight, related to the total weight of the composition.

5. Sweetener composition according to claim 2, wherein isomalt has a proportion of 45% by weight to 65% by weight, in particular 55% by weight to 65% by weight, preferably 60% by weight to 65% by weight, related to the total weight of the composition.

6. Sweetener composition according to claim 1, wherein the at least one reducing monosaccharide is selected from the group consisting of fructose, glucose, galactose, mannose, ribose, arabinose, xylose, D-tagatose and mixtures of at least two of the afore-said reducing monosaccharides.

7. Sweetener composition according to claim 1, wherein the at least one reducing monosaccharide is fructose.

8. Sweetener composition according to claim 1, wherein the at least one reducing disaccharide is selected from the group consisting of lactose, maltose or a mixture thereof.

9. Sweetener composition according to claim 1, wherein the at least one reducing monoaccharide and/or the at least one reducing disaccharide has a proportion of 1% by weight to 3% by weight, in particular 2% by weight to 3% by weight, preferably 2.5% by weight to 3% by weight, related to the total weight of the composition.

10. Sweetener composition according to claim 1, wherein the at least one oligosaccharide is a fructooligosaccharide and/or the at least one polysaccharide is a fructopolysaccharide.

11. Sweetener composition according to claim 1, wherein the at least one oligosaccharide and/or the at least one polysaccharide is inulin.

12. Sweetener composition according to claim 1, wherein the at least one amino acid is selected from the group consisting of glycine, lysine, asparagine, aspartic acid, arginine, histidine, glutamine, glutamic acid, tryptophan, tyrosine, phenyl alanine, alanine, -alanine, cysteine, methionine, proline, threonine, serine, carnosine and mixtures of at least two of the afore-said amino acids.

13. Sweetener composition according to claim 1, wherein the at least one amino acid is glycine and/or lysine, preferably glycine.

14. Sweetener composition according to claim 13, wherein glycine has a proportion of 0.2% by weight to 1.5% by weight, in particular 0.4% by weight to 1.2% by weight, preferably 0.5% by weight to 1.0% by weight, related to the total weight of the composition.

15. Sweetener composition according to claim 13, wherein lysine has a proportion of 0.5% by weight to 3% by weight, in particular 1.0% by weight to 2.5% by weight, preferably 1.5% by weight to 2% by weight, related to the total weight of the composition.

16. Sweetener composition according to claim 1, wherein the at least one anti-laxative agent is selected from the group consisting alginic acid, salts of alginic acid, methylcellulose, sodium carboxymethylcellulose, cross-linked sodium carboxymethylcellulose, carboxymethylcellulose, ethylmethylcellulose, hydroxypropylcellulose, methylhydroxypropylcellulose, methylcellulose, cassia rubber, soybean hemicellulose, konjac-rubber, gellan or gellan gum, Tara gum, karaya or karaya gum, xanthan or xanthan gum, rubber arabic, gum tragacanth, guar gum, locust bean flour, carrageen, agar-agar, tannins and mixtures of at least two of the afore-said anti-laxative agents.

17. Sweetener composition according to claim 1, wherein the at least one anti-laxative agent is an alginate, preferably sodium alginate, and/or methylcellulose.

18. Sweetener composition according to claim 17, wherein alginate, preferably sodium alginate, has a proportion of 0.2% by weight to 0.8% by weight, in particular 0.3% by weight to 0.8% by weight, preferably 0.4% by weight to 0.6% by weight, related to the total weight of the composition.

19. Sweetener composition according to claim 17, wherein methylcellulose has a proportion of 0.1% by weight to 1.0% by weight, in particular 0.2% by weight to 0.8% by weight, preferably 0.4% by weight to 0.6% by weight, related to the total weight of the composition.

20. Sweetener composition according to claim 1, wherein the at least one biocompatible alkali metal salt is selected from the group consisting of alkali metal citric acid salts, alkali metal phosphoric acid salts, and mixtures thereof, and/or wherein the at least one biocompatible alkaline earth metal salt is selected from the group consisting of alkaline earth metal citric acid salts, alkaline earth metal phosphoric acid salts and mixtures thereof.

21. Sweetener composition according to claim 1, wherein the at least one biocompatible alkali metal salt is selected from the group consisting monosodium citrate, disodium citrate, trisodium citrate, monopotassium citrate, dipotassium citrate, tripotassium citrate, monosodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, monopotassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate and mixtures of at least two of the afore-said alkali metal salts, and/or wherein the at least one biocompatible alkaline earth metal salt is selected from the group consisting of monocalcium citrate, dicalcium citrate, tricalcium citrate, calcium phosphate, magnesium phosphate and mixtures of at least two of the afore-said alkaline earth metal salts.

22. Sweetener composition according to claim 1, wherein the at least one biocompatible alkali metal salt has a proportion o of 0.2% by weight to 1.5% by weight, in particular 0.4% by weight to 1.2% by weight, preferably 0.6% by weight to 0.9% by weight, related to the total weight of the composition.

23. Sweetener composition according to claim 1, wherein the product of monk fruit is a composition, in particular in the form of a juice, a puree or an extract.

24. Sweetener composition according to claim 1, wherein the product of monk fruit comprises at least one sweet terpene glycoside and/or the in particular selected from the group consisting of mogroside I, mogroside II A1, mogroside II B, 7-oxomogroside II E, 11-oxomogroside A1, mogroside III A2, 11-deoxymogroside III, 11-oxomogroside IV A, mogroside V, 7-oxomogroside V, 11-oxomogroside V, mogroside VI, siamenoside I and mixtures of at least two of the afore-mentioned sweet terpene glycosides.

25. Sweetener composition according to claim 1, wherein the at least one sweetener of monk fruit is selected from the group consisting of mogroside I, mogroside II A1, mogroside II B, 7-oxomogroside II E, 11-oxomogroside A1, mogroside III A2, 11-deoxymogroside III, 11-oxomogroside IV A, mogroside V, 7-oxomogroside V, 11-oxomogroside V, mogroside VI, siamenoside I and mixtures of at least two of the afore-mentioned sweet terpene glycosides.

26. Sweetener composition according to claim 1, wherein monk fruit and/or the product of monk fruit and/or the at least one sweetener of monk fruit have/has a proportion 0.1% by weight to 1.0% by weight, in particular 0.2% by weight to 0.8% by weight, preferably 0.4% by weight to 0.6%, related to the total weight of the composition.

27. Consumable, in particular edible consumable, comprising a sweetener composition according to claim 1.

28. Sweetener composition comprising the following ingredients: erythritol and/or isomalt, fructose, inulin and/or a fructooligosaccharide, glycine and/or lysine, preferably glycine, at least one anti-laxative agent, preferably sodium alginate and/or methylcellulose, at least one alkali metal salt, preferably trisodium citrate, and dipotassium hydrogen phosphate, and/or at least one alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Description

EXAMPLE SECTION

1. Ingredients, Materials and Apparatus for Manufacture of a Sweetener Composition:

[0160] The following ingredients materials and apparatus were used for manufacturing a sweetener composition according to the present invention:

1.1 Ingredients for the Sweetener Composition

[0161]

TABLE-US-00001 TABLE 1 ingredients (in g and in % by weight) for the sweetener composition grams (g) of the percentages of weight ingredients to produce of the ingredients in 100 g of the sweetener the final sweetener Ingredients composition composition Erythritol 26.966 g 26.966% Isomalt 62.921 g 62.921% Fructose 2.697 g 2.697% Inulin/FOS 2.697 g 2.697% Lysine 1.798 g 1.798% Glycine 0.899 g 0.899% Algin (Sodium Alginate) 0.449 g 0.449% Methlycellulose 0.449 g 0.449% Sodium citrate 0.225 g 0.225% Dipotassium phosphate 0.449 g 0.449% Monk fruit 0.449 g 0.449%

1.2 Material:

Distilled Water: 200 g

1.3 Apparatus:

[0162] Glass Beaker [0163] Magnetic stirrer [0164] Magnetic bar for the stirrer [0165] Scale [0166] Spoon [0167] Hotplate [0168] Thermometer [0169] Flat metal bowl [0170] Freezer (lower than 30 C.) [0171] Vacuum dryer (Endvacuum lower than 0.04 mbar)

2. Manufacture of the Sweetener Composition

[0172] All ingredients except of alginate and methylcellulose were added into a Glass Beaker with magnetic bar using the amounts as specified in Table 1. Then 200 g of warm distilled water was added and the mixture was stirred. To solute everything evenly the mixture was brought to a temperature of up to 55 C. A magnetic stirrer with an integrated hotplate was found to be the best solution to have full control of the creation of an oversaturated solution. When the solution reached the temperature of 55 C., the bar was taken from the hotplate and sodium alginate and methylcellulose were added using the amounts as specified in Table 1. In the moment the sodium alginate and methylcellulose were fully dissolved in the solution, the mixture was ready to be poured into a flat metal bowl to ensure a quick cooling down of the solution and a faster drying process. After the solution was poured into the bowl it was put into a freezer, where it was cooled down to 30 C. Afterwards the bowl with the frozen solution was put out of the freezer and put into a vacuum dryer with an endvacuum of at lower than 0.04 mbar to get rid of the last remaining water and to get to the final crystalline granulate of the sweetener composition.

3. Process of Producing a Dry Caramel Based on the Sweetener Composition as Manufactured by the Process as Detailed under 2.

Ingredients:

[0173] Sweetener composition as manufactured according to 2.

Material:

[0174] Direct and indirect heating [0175] Metal pot [0176] Spoon

Procedure:

[0177] A metal pot was put on a hot plate or oven. The sweetener composition as manufactured according to 2. was poured into the metal pot. Then, the direct or indirect heat source was turned on. When the sweetener composition started to melt at 90 C. and the first color changes were observed, stirring was started. The whole mixture was melted at a temperature level at 140 C., where it also got to his full caramel flavor. Above this temperature level, the caramel developed a very dark color and more and more burned flavors, which are often perceived as off flavors in most food applications.