METHOD FOR PRODUCING A NATURAL SWEETENER

Abstract

The invention relates to a method based on mixing honey as a raw material and maltodextrin, in proportions of approximately 80% honey and approximately 20% maltodextrin. The mixture is stored in an inert atmosphere and is subjected to a vacuum drying process in order to obtain a pasty mass which is ground so as to obtain a grain-type product, corresponding to the desired final product. The natural sweetener obtained in used as a product to sweeten all types of drinks and food.

Claims

1. Method for producing a natural sweetener characterized by comprising the following operational stages: mixing honey as a raw material and maltodextrin as a sweet component in ratios on the order of 80% honey to 20% maltodextrin; storing the mixture in an inert atmosphere; vacuum drying the mixture after storage in an inert atmosphere in order to extract the moisture contained in the honey and obtain a pasty mass; grinding the pasty mass obtained by treating the mixture after drying to obtain a granulated product corresponding to the desired natural sweetener; packaging and storing the product.

2. Method for producing a natural sweetener according to claim 1, characterized in that after the moisture extraction process the produce is subjected to pressure with the honey frozen to about 90 C.

3. Method for producing a natural sweetener according to claim 2, characterized in that the pressure applied to the product once dry is between 2 and 3 atmospheres.

4. Method for producing a natural sweetener according to claim 1, characterized in that the maltodextrin is composed of 1% dextrose, 3% maltose and 96% trioses and polysaccharides.

Description

DESCRIPTION OF THE INVENTION

[0019] The method for producing a natural sweetener according to the invention is based on mixing honey as raw material and maltodextrin as sweet component in a ratio of 80% honey and 20% maltodextrin, such that the mixture is stored in buffer tanks, in an inert atmosphere, and then the mixture is vacuum dried on a band, finally grinding the dry product to obtain a granulated product that is packaged and stored until final distribution.

[0020] After extracting the moisture and in order to later convert the product into granules, it is necessary to freeze the honey to approximately 90 C., such that once the moisture is extracted a pasty mass is obtained that is stored for subsequent grinding and obtaining the granule form, then subjected to a pressure from 2 to 3 atmospheres to prevent the product from compacting and allow easy handling.

[0021] The final product obtained, as a natural sweetener, is particularly applicable in drinks and foods of all types where the product to consume must have a sweet taste; the maltodextrin provides this taste, as it is known that maltodextrin is a derivative of starch, general obtained from corn, wheat or potato, where starch is a giant molecule formed by long chains in which glucose is a minor part, such that when the starch is fully degraded the glucose solution remains, known as dextrose in its granule form.

[0022] Maltodextrin consists in 1% dextrose, 3% maltose and 96% trioses and polysaccharides, such that this combination of carbohydrates provides long-term energy, since the organism degrades it into glucose molecules that are absorbed quickly.

[0023] In this way energy is released in a gradual manner providing long-term energy with a fast and gradual absorption, easily digested to allow quick energy recovery.

[0024] Obviously, the freeze-drying process to which the honey is subjected in order to grind it and obtain a granulated form does not imply the loss of any of the properties of honey.

[0025] The final product obtained, as a natural sweetener, is a product that will revolutionize the world of sugar substitutes, since it is obtained by the process of freeze-drying honey and subsequent granulation thereof, providing a natural and healthy alternative to sugar with the taste of honey and highly beneficial to health, since it is a source of vitamins and is an ideal ally in the fight against excessive weight, helping prevent diseases such as diabetes.

[0026] Designed with the same formats as sugar, horeca and retail channels, the natural sweetener of the invention is ideal for sweetening coffee, tea or pastries in cafeterias, bars and pastry shops, as well as for satisfying the needs of customers in small, medium and large retail establishments.

[0027] In short, consumers will permanently incorporate to their diet honey from bees, which among other properties has antiseptic, strengthening, calming, laxative, diuretic and bactericidal properties, providing an outstanding natural vitamin complement.

[0028] As a prebiotic food, it contains oligosaccharides, increasing bacterial flora in a natural manner, improving digestive health and strengthening the immune system.

[0029] Lastly, as the natural sweetener is based on honey as the raw material, in addition to the aforementioned properties it is useful against wounds, burns and allergies, reduces cholesterol, prevents cardiovascular disorders and efficiently combats constipation.