High-intensity sweetener composition and delivery of same

Abstract

A composition for sweetening ingestable solids or liquids. The composition is compressed and comprises less than about 7.5 weight-% sucralose and one or more diluents. The composition is compressed at a pressure of greater than 2 pounds per square inch. A method of forming the composition and a system for delivering the composition are also provided.

Description

TECHNICAL FIELD [0001] The present invention is directed to a composition for a compressed high intensity sweetener that maintains color stability, to a method of forming the composition, and to a system for delivering the composition. BACKGROUND OF THE INVENTION [0002] Consumers have a wide variety of individual tastes, particularly with regard to their preferred level of sweetness in foods and beverages. Limitations relating to production abilities, shipping quantities, and shelf space, however, restrict the ability of a manufacturer as to the variety of foods and beverages that can be offered to the consumer. Furthermore, in some instances, the consumer desires to sweeten a consumable item to a unique, personalized level rather than be limited to the choices provided by the food or beverage manufacturer. A large market has arisen, therefore, seeking to provide packaged sweeteners to consumers. Such sweeteners allow the consumer to sweeten foods and beverages to their individual t...

AI Technical Summary

Benefits of technology

[0024] compressing the sweetener composition at a pressure of greater than 2 pounds per square inch. In a still further aspect, the present invention provides various systems for delivery of a sucralose composition with high color stability.

Problems solved by technology

Limitations relating to production abilities, shipping quantities, and shelf space, however, restrict the ability of a manufacturer as to the variety of foods and beverages that can be offered to the consumer.

This amount of material would be very hard to put into a sachet consistently, and would be nearly impossible to transfer from the sachet to a liquid, such as coffee, which a user desires to sweeten.

First, the use of the diluent adds weight and volume to the product, while adding no appreciable value, and increases the processing and shipping costs.

Second, the diluent reduces the applicability of the product; diluents are often unacceptable to certain members of the population.

For example, food-grade carbohydrate carriers, such as dextrose and maltodextrin, are not acceptable to people on restricted carbohydrate diets.

Fiber-based carriers are unacceptable to people subject to gastrointestinal (GI) distress.

Liquid products require single-use packaging or preservatives to prevent microbial contamination, making them unacceptable to people who avoid the use of common preservatives.

This form could be used to deliver a high-intensity sweetener but is limited in its ability to carry large amounts of sweetener and would apply only to very intense sweeteners such as sucralose or neotame.

Large strips would work, but would create issues associated with the GI impact of the large polymer dose.

When less mositure is present, sucralose can break down, resulting in browning or brown spotting (i.e., discoloration) of the dry material.

The problem is exacerbated when increased pressure is applied, such as during compression of the sucralose to form tablets and other compressed forms.

Thus, despite the very high stability of sucralose in food and beverage applications, when powdered crystalline sucralose is compressed into a tablet form an instability is often created that manifests itself as brown spotting or browning (i.e., discoloration).

Although such tablets show no discernable loss of sweetness and the breakdown products have been thoroughly tested for safety as part of the federal Food and Drug Administration food additive petition process, the discoloration renders the product unacceptable to most consumers.

Despite the presence of moisture, however, tablets containing compressed forms of sucralose experience bowning and brown spotting.

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