Process for manufacturing a polysaccharide sweetener compound

Abstract

A method of forming a compound such as a polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a first component constituent such as a constituent disaccharide fraction derived from the macromolecule with a second component such as a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with a the constituent disaccharide fraction. Subsequent addition of fortifiers such as vitamins and minerals may be accomplished via baric processing to effect cross-linking or cross-bonding with the polysaccharide sweetener compound. A process for manufacturing polysaccharide sweetener compounds is provided and permits baric, electromagnetic, and thermal processing, at low temperatures, to effect the cycloelimination, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a polysaccharide sweetener compound having an equivalent functionality as a natural sweetener and / or derivative thereof as required for a specific food processing application is presented.

Description

CLAIM OF PRIORITY [0001] The present application is based on and a claim to priority is made under 35 U.S.C. Section 119(e) to provisional patent application currently pending in the U.S. Patent and Trademark Office having Ser. No. 60 / 716,803 and a filing date of Sep. 13, 2005. [0002] The present application incorporates by reference in its entirety Applicant's currently pending U.S. patent application having Ser. No. 11 / 473,526 and a filing date of Jun. 23, 2006, and the present application also incorporates by reference in their entirety both of Applicant's U.S. patent applications contemporaneously filed on Sep. 13, 2006 with the U.S. Patent and Trademark Office, and having Serial Nos. to be determined.BACKGROUND OF THE INVENTION [0003] 1. Field of the Invention [0004] The present invention is directed to a method of forming novel a compound, such as a polysaccharide sweetener compound, including for example a 10-O-β-D-fructofuranosyl, 1,6-β-D-mogropyranosyl, which is non-bulking...

AI Technical Summary

Benefits of technology

[0020] Turning to one preferred embodiment, a polysaccharide sweetener compound is obtained via a process of cracking a polysaccharide, for example, a glycoside, into constituent disaccharide fractions under elevated pressures in a processing vessel, known as retrocycloaddition or cycloelimination. In the process of cracking the polysaccharide, hydrogen and oxygen are released from the polysaccharide as well. Next, a base component which may comprise a naturally occurring fruit sugar, such as, by way of one example, fructose, is introduced into the processing vessel with the constituent disaccharide fractions derived from the polysaccharide, and the components are heated at reduced pressure to induce chemoselective promiscuous ligation of the constituent disaccharide fractions with the base monosaccharide molecules. Finally, a rapid and substantial high pressure is introduced into the processing vessel resulting in cycloaddition of the base monosaccharide with a constituent disaccharide fraction derived from the polysaccharide. The cycloaddition process results in the release of one hydrogen molecule from the base component, which joins the hydrogen and oxygen released from the polysaccharide to from a water byproduct. This novel baric-thermal process permits the formation of unique polysaccharides without the need for metallic or other catalytic materials, or enzymes to initiate the reaction mechanisms, the baric-thermal process acts as a catalyst for these reactions. In at least one embodiment, the base and / or adjunct components are exposed to a magnetic field, such as may be generated via one or more electromagnets proximate a reaction vessel, sufficient to polarize the components along an X-Y axis, thereby facilitating the baric and / or thermal processing of said components.

Problems solved by technology

One drawback of these natural sweeteners is that they are typically high in caloric content, which is undesirable in today's health and weight conscious society, where counting calories has grown from a casual pass time to an obsession.

More importantly, elevated levels of glucose in the bloodstream can cause a hyperglycemic reaction in any of the numerous individuals afflicted with diabetes.

Fructose is approximately one and one half times sweeter than glucose, however, alone it does not possess other properties required to be fully functional as an alterative to natural table sugar, or sucrose.

Regardless of how vigorous the blending process, the resultant composition remains a non-homogenous blend which presents significant problems in handling and application, due to settling and layering of the components over time, as well as uneven distribution of the natural monosaccharide with the polysaccharide component.

More specifically, it is not possible through blending to achieve and maintain a one to one distribution of each monosaccharide molecule and a corresponding one of the monosaccharide constituents of the polysaccharide, as there is no chemical bonding between the components.

Cyclamates are generally about 40 to 60 times as sweet as natural sweeteners, however, they contain essentially no calories or nutritional value.

Although studies have linked saccharin to bladder cancer in rats, public opposition led to a moratorium on a ban to its use in the United States, however, products containing saccharin must carry a warning label as a potential health hazard.

One of the amino acids from which aspartame is formed, phenylalanine, may be harmful to phenylketonuric children, and thus, products containing aspartame must carry warning labels to that effect.

This, of course, presents a significant problem in recipes that utilize a natural sweetener simply due to the reduced volume and relative ratio of ingredients to be used.

In addition, chemical sweeteners do not react the same as natural sweeteners when cooking, baking, or otherwise processing a food product, regardless of the fact that some may be heat stable at somewhat elevated temperatures.

Also, natural sweeteners act as a preservative, as noted above, however, chemical sweeteners do not impart preservative properties resulting in either a shorter shelf life of the products, or the addition of further, potentially harmful, chemical preservatives.

Yet another negative aspect of chemical sweeteners is that foods baked with natural sweeteners have a natural brown coloration due to caramelization of the natural sweetener, however, this appealing aesthetic is lacking in goods baked with chemical sweeteners.

Of course, the most common complaint about all chemical sweeteners known to date is that they simply do not taste the same, i.e., do not taste as good, as natural sweeteners.

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