Natural Sweetener And Method Of Making
A natural sweetening composition comprising a plant based natural high intensity sweetening compound, molasses, and a carrier/substrate.
1 . A natural sweetening composition comprising:
a plant based natural high intensity sweetening compound, molasses, and
a carrier/substrate selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol or combinations thereof.
2 . The composition of claim 1 , wherein the plant based natural high intensity sweetening compound is selected from the group consisting of steviol glycosides, glycyrrhizin (and related structures), mogrosides, and mixtures thereof.
3 . The composition of claim 1 , wherein the natural high intensity sweetener is extracted from the group consisting of Stevia rebaudiana, Glycyrrhiza glabra, Siraitia grosvenorii and mixtures thereof.
4 . The composition of claim 1 , wherein the monosaccharide is glucose, fructose, galactose, xylose, ribose, or mixtures thereof.
5 . The composition of claim 1 , wherein the disaccharide is sucrose, lactulose, lactose, maltose, trehalose, cellobiose, kojibiose, nigerose, isomaltose, β,β-trehalose, α,β-trehalose, sophorose, laminaribiose, gentiobiose, turanose, maltulose, palatinose, gentiobiulose, mannobiose, melibiose, melibiulose, rutinose, rutinulose, xylobiose, or mixtures thereof.
6 . The composition of claim 1 , wherein the sugar alcohol is erythritol, glycol, glycerol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol, lactitol, polyglycitol or mixtures thereof.
7 . The composition of claim 1 , wherein the molasses is about 0.1 wt. % to about 25 wt. %, based on the total weight of the natural sweetening composition.
8 . The composition of claim 1 , further comprising Refiner's syrup.
9 . The composition of claim 8 , wherein the ratio of molasses to Refiner's syrup is about 1:1 to about 1:6.
10 . The composition of claim 1 , wherein the plant based natural high intensity sweetening compound is co-crystallized with the carrier/substrate.
11 . The composition of claim 1 , wherein the natural sweetening composition has less than 0.25 kcal per gram of SES.
12 . The composition of claim 1 , wherein the natural sweetening composition has less than 0.5 kcal per gram of SES.
13 . The composition of claim 1 , wherein the natural sweetening composition has a density of from about 0.1 g/cm 3 to about 1.0 g/cm 3 .
14 . The composition of claim 1 , wherein the natural sweetening composition has a ratio of carrier/substrate to plant based natural high intensity sweetening compound of from about 1:1 to about 99.9:0.1.
15 . The composition of claim 1 , wherein the natural sweetening composition has a ratio of carrier/substrate to plant based natural high intensity sweetening compound of from about 10:1 to about 90:1.
16 . The composition of claim 1 , wherein the natural sweetening composition has a ratio of carrier/substrate to plant based natural high intensity sweetening compound of from about 25:1 to about 50:1.
17 . The composition of claim 1 , wherein the natural sweetening composition has a ratio of carrier/substrate to plant based natural high intensity sweetening compound of from about 30:1 to about 40:1.
18 . The composition of claim 1 , wherein the composition is a powder or concentrate.
19 . The composition of claim 1 , wherein the resulting natural sweetening composition has a natural taste.
20 . A method of making a natural sweetening composition comprising the step of:
blending at least one plant based natural high intensity sweetening compound, molasses, and a carrier/substrate.
21 . The method of claim 20 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol, and mixtures thereof.
22 . The method of claim 20 , wherein the plant based natural high intensity sweetening compound is selected from the group consisting of luo han guo, steviol glycosides, glycyrrhizin (and related structures), mogrosides, and mixtures thereof.
23 . The method of claim 20 , wherein the natural sweetening composition further comprises Refiner's syrup.
24 . A method of making a natural sweetening composition comprising the steps of:
applying a plant based high intensity sweetening compound to a carrier/substrate, thereby forming a coated substrate; and
blending molasses with the coated substrate.
25 . The method of claim 24 , wherein the coated substrate is subjected to a drying step prior to the blending step.
26 . The method of claim 24 , wherein the plant based high intensity sweetening compound is co-crystallized with the carrier/substrate.
27 . The method of claim 24 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol, and mixtures thereof.
28 . The method of claim 24 , wherein the natural sweetening composition further comprises Refiner's syrup.
29 . The method of claim 24 , wherein the carrier/substrate is heated to a temperature of about 70° F. to about 180° F.
30 . The method of claim 24 , wherein the carrier/substrate is heated to a temperature of about 120° F.
31 . A method of making a natural sweetening composition comprising the step of:
applying a coating to a carrier/substrate, thereby forming a coated substrate;
wherein the coating comprises a plant based high intensity sweetening compound and molasses.
32 . The method of claim 31 , wherein the coated substrate is subjected to a drying step.
33 . The method of claim 31 , wherein the plant based high intensity sweetening compound is co-crystallized with the carrier/substrate.
34 . The method of claim 31 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol, and mixtures thereof.
35 . The method of claim 31 , wherein the natural sweetening composition further comprises Refiner's syrup.
36 . The method of claim 31 , wherein the carrier/substrate is heated to a temperature of about 70° F. to about 180° F.
37 . The method of claim 31 , wherein the carrier/substrate is heated to a temperature of about 120° F.