SWEETENER CRYSTALS AND METHOD OF MAKING
A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.
1 . A sweetening composition comprising:
a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.
2 . The composition of claim 1 , wherein the composition has a bulk density of about 0.5 g/cc to about 0.85 g/cc.
3 . The composition of claim 1 , wherein the high intensity sweetener is selected from the group consisting of aspartame, acesulfame, alitame, brazzein, cyclamic acid, dihydrochalcones, extract of Dioscorophyllum cumminsii , extract of the fruit of Pentadiplandra brazzeana , glycyrrhizin, hernandulcin, monatin, monellin, mogroside, neotame, neohesperidin, saccharin, sucralose, stevia extracts, luo han guo, agave, Thaumatin katemfe fruit ( Thaumatococcus daniellii ), Hernandulcin-lippia duclis, and combinations thereof.
4 . The composition of claim 1 , wherein the high intensity sweetener is luo han guo.
5 . The composition of claim 1 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a polysaccharide, a sugar alcohol, a low-intensity sweetener and mixtures thereof.
6 . The composition of claim 1 , wherein the carrier/substrate is glucose, fructose, galactose, xylose, ribose, 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, erythritol, glycol, glycerol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol, lactitol, polyglycitol, maltodextrin and mixtures thereof.
7 . The composition of claim 1 , wherein the sweetening composition has less than 0.25 kcal per gram of SES.
8 . The composition of claim 1 , wherein the sweetening composition has less than 0.5 kcal per gram of SES.
9 . The composition of claim 1 , wherein the sweetening composition has a ratio of carrier/substrate to high intensity sweetener is from about 1:1 to about 99.9:0.1.
10 . The composition of claim 1 , wherein the sweetening composition has a ratio of carrier/substrate to high intensity sweetener is from about 10:1 to about 90:1.
11 . The composition of claim 1 , wherein the sweetening composition has a ratio of carrier/substrate to high intensity sweetener is from about 25:1 to about 50:1.
12 . The composition of claim 1 , wherein the sweetening composition has a ratio of carrier/substrate to high intensity sweetener is from about 30:1 to about 40:1.
13 . The composition of claim 1 , wherein the composition has a particle size from about 250 microns to about 2000 microns.
14 . The composition of claim 1 , wherein the composition has a particle size from about 300 microns to about 850 microns.
15 . The composition of claim 1 , wherein the resulting sweetening composition has a white color with a sparkling sheen.
16 . The composition of claim 1 , wherein the resulting sweetening composition has a color ranging from light brown to dark brown.
17 . The composition of claim 1 , wherein the resulting sweetening composition has a natural taste.
18 . The composition of claim 1 , wherein the resulting sweetening composition has an improved stability.
19 . The composition of claim 1 , wherein the resulting sweetening composition is a 1:1 volume replacement for sugar.
20 . A method of making a sweetening composition comprising the steps of:
(a) combining a high intensity sweetener, a carrier/substrate, and water, thus forming a mixture or solution;
(b) heating the mixture or solution; and
(c) cooling the mixture, thereby forming co-crystals.
21 . The method of claim 20 , further comprising a drying step in combination with or after the cooling step.
22 . The method of claim 20 , further comprising a resting step in combination with or after the cooling step.
23 . The method of claim 20 , wherein the high intensity sweetener is selected from the group consisting of aspartame, acesulfame, alitame, brazzein, cyclamic acid, dihydrochalcones, extract of Dioscorophyllum cumminsii , extract of the fruit of Pentadiplandra brazzeana , glycyrrhizin, hernandulcin, monatin, monellin, mogroside, neotame, neohesperidin, saccharin, sucralose, stevia extracts, luo han guo, agave, Thaumatin katemfe fruit ( Thaumatococcus daniellii ), Hernandulcin-lippia duclis, and combinations thereof.
24 . The method of claim 20 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a polysaccharide, a sugar alcohol, a low-intensity sweetener and mixtures thereof.
25 . The method of claim 20 , wherein the carrier/substrate is glucose, fructose, galactose, xylose, ribose, 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, erythritol, glycol, glycerol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol, lactitol, polyglycitol, maltodextrin and mixtures thereof.
26 . The method of claim 20 , wherein the high intensity sweetener, carrier/substrate is heated to a temperature of about 40° C. to about 110° C.
27 . The method of claim 20 , wherein the high intensity sweetener, carrier/substrate is heated to a temperature of about 60° C. to about 100° C.
28 . The method of claim 20 , wherein the high intensity sweetener, carrier/substrate is heated to a temperature of about 90° C.
29 . A method of making a sweetening composition comprising the steps of:
(a) combining a high intensity sweetener, a carrier/substrate, and water, thus forming a mixture or solution;
(b) mixing the mixture or solution; and
(c) cooling the mixture, thereby forming co-crystals.
30 . The method of claim 29 , further comprising a drying step in combination with or after the cooling step.
31 . The method of claim 29 , further comprising a resting step in combination with or after the cooling step.
32 . The method of claim 29 , wherein the high intensity sweetener is selected from the group consisting of aspartame, acesulfame, alitame, brazzein, cyclamic acid, dihydrochalcones, extract of Dioscorophyllum cumminsii, extract of the fruit of Pentadiplandra brazzeana , glycyrrhizin, hernandulcin, monatin, monellin, mogroside, neotame, neohesperidin, saccharin, sucralose, stevia extracts, luo han guo, agave, Thaumatin katemfe fruit ( Thaumatococcus daniellii ), Hernandulcin-lippia duclis, and combinations thereof.
33 . The method of claim 29 , wherein the carrier/substrate is selected from the group consisting of a monosaccharide, a disaccharide, a polysaccharide, a sugar alcohol, a low-intensity sweetener and mixtures thereof.
34 . The method of claim 29 , wherein the carrier/substrate is glucose, fructose, galactose, xylose, ribose, 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, erythritol, glycol, glycerol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol, lactitol, polyglycitol, maltodextrin and mixtures thereof.
35 . The method of claim 29 , wherein the high intensity sweetener, carrier/substrate and water are heated to a temperature of about 40° C. to about 110° C.
36 . The method of claim 29 , wherein the high intensity sweetener, carrier/substrate and water are heated to a temperature of about 60° C. to about 100° C.
37 . The method of claim 29 , wherein the high intensity sweetener, carrier/substrate and water are heated to a temperature of about 90° C.