Process for the manufacture of co-crystallized sucrose natural sweeteners and the products thereof
Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.
1. A process for the preparation of a sucrose and natural sweetener co-crystallized product, the process comprising:
preparing a solution of sucrose in water;
contacting the sucrose solution with an invert syrup at a temperature from about 70° C. to about 90° C. to generate a heated sucrose/invert solution,
adding a natural sweetener solution to the heated sucrose/invert solution in a controlled rate of addition at a temperature from about 70° C. to about 90° C. so as to produce an admixture of sucrose, invert syrup and natural sweetener;
heating the admixture of sucrose, invert syrup and natural sweetener to a temperature between about 70° C. and 90° C. with mixing for a period of time;
passing the heated admixture through a heated evaporator; and
producing a natural sweetener that consists essentially of the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated solution mixture using a controlled, co-crystallization process with simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
2. A process for the preparation of a co-crystallized sucrose/natural sweetener product, the process comprising:
preparing a solution of sucrose in water;
contacting the sucrose solution with an invert syrup to generate a sucrose/invert solution, adding a natural sweetener solution to the sucrose/invert solution so as to produce an admixture of sucrose, invert syrup and natural sweetener;
heating the admixture of sucrose, invert syrup and natural sweetener with mixing for a period of time; and
producing the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated admixture using a controlled, co-crystallization process with simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
3. A process for the preparation of a co-crystallized sucrose/natural sweetener product, the process comprising:
contacting a sucrose solution with an invert syrup and a natural sweetener to produce an admixture of sucrose, invert syrup and natural sweetener;
heating the admixture of sucrose, invert syrup and natural sweetener for a period of time; and
producing the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated admixture using a controlled, co-crystallization process comprising simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
4. The process of claim 3 , wherein the natural sweetener is a terpenoid glycoside or polyol extract of Stevia rebaudiana (Bertoni).
5. The process of claim 4 , wherein the natural sweetener is selected from the group consisting of Stevia , steviol, steviolbioside, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, and dulcoside A.
6. The co-crystallized sucrose/natural sweetener product produced in accordance with the process of claim 3 , the co-crystallized product being a dry powder with particles characterized by the following properties:
i) an exhibited powder flowability with an angle of repose (AOR) of about 45° or less;
ii) a DSC curve with an andothermic peak at about 179° C.; and
iii) an X-ray powder diffraction (XRPD) profile having peaks at about 10 to 27 degrees 2 Theta (+/−5 degrees).
7. The co-crystallized sucrose/natural sweetener product of claim 6 , wherein the XRPD profile further has one peak at about 20 degrees 2 Theta (+/−5 degrees).
8. The co-crystallized sucrose/natural sweetener product of claim 6 , having an angle of repose (AOR) of about 40° or less.
9. The co-crystallized sucrose/natural sweetener product of claim 6 , characterized by peaks in the carbon-13 NMR spectrum having chemical shift values of about 104.8, about 104.1, about 101.9, about 98.4, about 96.3, about 94.4, and about 92.5 ppm.
10. The co-crystallized sucrose/natural sweetener product of claim 6 , wherein the natural sweetener in the co-crystallized sucrose/natural sweetener product is present in an amount of about 0.01 to about 50% by weight of the product.
11. The co-crystallized sucrose/natural sweetener product produced in accordance with the process of claim 3 , the co-crystallized sucrose/natural sweetener product consisting essentially of:
a natural, non-caloric sweetener extract of the family Asteraceae (Compositae) or a natural terpenoid glycoside extract of Stevia rebaudiana (Bertnoni) having a sweetness as measured by a human tasting panel of 50 times or greater the sweetness of sucrose;
invert syrup; and
sucrose,
wherein the sweetener product has a taste flavor profile the same as natural sucrose.
12. The co-crystallized sucrose/natural sweetener product prepared in accordance with the process of claim 3 .
13. The co-crystallized sucrose/natural sweetener product of claim 12 , having a granular physical form, the granules having an angle of repose (AOR) between about 20° and about 50°.
14. A comestible including the co-crystallized sucrose/natural sweetener product prepared in accordance with claim 3 .
15. The comestible of claim 14 , selected from the group consisting of bakery goods, ice cream, sauces, desserts, and breads.
16. The co-crystallized sucrose/natural sweetener product of claim 12 , wherein the co-crystallized sucrose/natural sweetener product is an adhesionless powder mixture, exhibiting no visual inter-particulate forces.
17. The co-crystallized sucrose/natural sweetener product of claim 12 , having a differential scanning calorimetry (DSC) thermogram which shows one peak only, at approximately 179° C., and wherein the co-crystallized sucrose/natural sweetener product exhibits a taste test profile according to ASTM MNL 14 that corresponds to a taste test profile of pure sugar.
18. The co-crystallized sucrose/natural sweetener product of claim 12 , wherein the co-crystallized sucrose/natural sweetener product is characterized by a flavor profile compared to sugar, a mouth sensation profile compared to sugar, and an aftertaste flavor profile compared to sugar.
19. The process of claim 3 , wherein the sucrose in water solution has a sugar-to-water mass ratio ranging from 60° Brix to 67.5° Brix.
20. The process of claim 3 , which includes contacting the sucrose solution with the invert syrup to generate a sucrose/invert solution and then adding the natural sweetener to produce the admixture of sucrose, invert syrup and natural sweetener.