Natural sweetener
The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.
1. A low GI sweetener suitable for human consumption, the sweetener consisting essentially of:
(a) a sugar base that is at least 97% by weight sucrose; combined with
(b) an amount of a GI lowering extract from a sugar processing product that is effective to lower the GI of the sugar base,
the sugar processing product being selected from the group consisting of molasses, sugar mud, juice collected from a clarifying tank, foam collected from a clarifying tank, sugar cane field trash, sugar beet field trash, fibrated sugar cane tops, bagasse, sugar beet pulp, a sugar waste processing stream, and combinations of these,
the sweetener having a GI no greater than 54.
2. The sweetener of claim 1 , wherein the sugar processing product is molasses.
3. The sweetener of claim 2 , wherein the molasses is sugar cane molasses.
4. The sweetener of claim 3 , wherein the extract comprises a polyphenol.
5. The sweetener of claim 3 , wherein the extract comprises an organic acid selected from the group consisting of trans-aconitic acid, oxalic, cis-aconitic, citric, phosphoric, gluconic, malic, succinic, lactic, formic and acetic acids and mixtures of these.
6. The sweetener of claim 5 , wherein the organic acid is selected from the group consisting of cis-aconitic, citric, phosphoric, gluconic, malic, trans-aconitic, succinic, and lactic acids and mixtures of these.
7. The sweetener of claim 5 , wherein the extract also comprises a polyphenol.
8. A food product comprising the sweetener of claim 1 .
9. The food product of claim 8 , being a beverage.
10. The sweetener of claim 1 , wherein the sugar base comprises at least 99% by weight sucrose.
11. A food product comprising a known sweetener, wherein the improvement comprises the sweetener of claim 1 being present in place of at least a portion of the known sweetener.
12. A method for producing a food product, wherein the improvement comprises replacing a sweetener previously used in the food product with the sweetener of claim 1 .