Co-crystallized sweeteners
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.
1. A process for forming a co-crystallized composition, wherein the process comprises the steps of:
a. mixing a sugar with water with agitation in the presence of a base to form a sugar composition;
b. heating the sugar composition to evaporate at least a portion of the water and form a sugar syrup;
c. incorporating into the sugar syrup a dry powder of a sweetener to form a uniform dispersion, wherein the sweetener is 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]-thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide;
d. removing the uniform dispersion from the heat; and
e. allowing the uniform dispersion to cool with vigorous agitation to form a co-crystallized composition comprising the sugar and the sweetener.
2. The process of claim 1 , wherein the sugar is selected from the group consisting of sucrose, fructose and glucose.
3. The process of claim 2 , wherein the sugar is sucrose.
4. A method of sweetening a product, the method comprising by including the co-crystallized composition formed by the process of claim 1 in an amount effective to sweeten the product.
5. The method of claim 4 , wherein the product is a beverage selected from the group consisting of carbonated soft drinks, powdered soft drinks, coffees, teas, juices, sweetened and flavored waters, sport/energy/health drinks, alcoholic beverages, beverages processed with heating and hot-filled packaging and cold-filled beverages.
6. The method of claim 4 , wherein the product is a fluid dairy product selected from the group consisting of non-frozen, partially frozen and frozen milks, ice creams, sorbets and yogurts.
7. The method of claim 4 , wherein the product is a condiment selected from the group consisting of ketchup, mayonnaise, salad dressing, Worcestershire sauce, tomato sauce, chili sauce, and mustard.
8. The method of claim 4 , wherein the product is a baked good selected from the group consisting of cakes, cookies, pastries, breads and donuts.
9. The method of claim 4 , wherein the product is a frosting.
10. The method of claim 4 , wherein the product is a bakery filling of a low or neutral pH filling, a high, medium or low solids filling, a fruit or milk based filling, a hot or cold make-up filling and a non-fat to full-fat filling.
11. The method of claim 4 , wherein the product is a candy or chewing gum.
12. The method of claim 4 , wherein the product is a table-top sweetener.
13. A composition comprising the co-crystallized composition formed according to the process of claim 1 .
14. The method of claim 1 , further comprising sieve-screening the co-crystallized composition.
15. The method of claim 1 , wherein the co-crystallized composition comprises from 1% to 5% of the sweetener, based on the weight of the co-crystallized composition.