Low carbohydrate sweetener

Inactive Publication Date: 2007-05-03
SINGER MICHAEL ANDREW
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009] Yet another object of the present invention is to provide a natural sugar-free ice cream, which in comparison wit

Problems solved by technology

Further, there are no vegetable oils, natural cane sugar or sugar alcohol, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example

[0010] An improved liquid sweetener which comprises in weight percent: Lo Han Kuo Extract16.3-18.4, say about 17.4Sucralose Liquid83.7-81.6, say about 82.6

[0011] It was unexpectedly found that by the addition of a small amount of Lo Han Kuo Extract to Sucralose Liquid, the amount of Sucralose Liquid used to obtain the same sweetening effect of a tea spoon full of natural cane sugar may be considerably reduced. For example, the amount of Sucralose Liquid in the cane sugar free ice-cream mixture to be further described below, may be reduced from about 0.15 grams / 100 grams of ice cream product to 0.075 grams / 100 grams of ice-cream product, by adding about 0.016 grams of Lo Han Kuo Extract. This is unexpected because Lo Han Kuo Extract is a less potent sweetener than Sucralose. Sucralose has a sweetening effect of about 600 times that of cane sugar, whereas Lo carbohydrates in the range of about 19 to 38 wt %, a calorie content in the range of about 200 to 300, and a glycemic index of ...

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PUM

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Abstract

This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Kuo Extract and Sucralose Liquid or Powder for use in an improved tasting ice-cream or for sweetening baked goods, candy, and beverages. The ice cream embodiment has less total carbohydrates per serving and 30% less fat and calories than conventional ice cream. The unflavored ice cream composition comprises the following in wt. %.
Ingredients
Range
Best Mode
Lo Han Kuo Extract
0.014-0.018
0.016
Sucralose Liquid
0.072-0.080
0.076
CC305
0.200-0.270
0.235
Glycerin
0.900-1.100
1.000
Polydextrose
 9.000-10.050
9.525
Whey Protein Concentrate
1.550-1.620
1.585
Egg Yolk Solids
2.000-3.500
2.750
Non fat Dry milk Solids
2.800-3.200
3.000
Cream and Skim Milk
83.454-80.162
81.813

Description

BACKGROUND OF THE INVENTION [0001] This invention pertains to a low carbohydrate, low glycemic index, cane sugar-free sweetener comprising Lo Han Kuo Extract and Sucralose Liquid or Powder for use in an improved tasting ice cream, or as a sweetener for baked goods, candy, and beverages. [0002] Prior art conventional ice creams are sweetened with about 7 to 29 wt. % of natural sugars i.e. cane sugar. They also contain about 10 wt. % or more of fats. Further, the total carbohydrate content of conventional ice cream is in the range of about 19 to 34 wt. %, and they have a glycemic index of about 68, or more. A standard portion of conventional ice cream i.e. ½ cup or 65 grams, has a calorie content about 200 to 300. People suffering from diabetes or who have weight problems are advised by their medical doctors to avoid eating conventional ice cream because of the detrimental effect it may have on their health. [0003] Prior art ice cream formulations in which natural cane sugar is replac...

Claims

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Application Information

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IPC IPC(8): A23G9/00A21D2/18A23G3/00A23G3/36A23G3/38A23G3/42A23G3/48A23G9/32A23G9/34A23G9/42A23L27/30
CPCA21D2/181A23G3/36A23G3/38A23G3/42A23G3/48A23G9/08A23G9/32A23G9/34A23G9/42A23L1/222A23L1/236A23L1/2367A23V2002/00A23V2250/264A23V2250/21A23V2200/3322A23V2250/254A23L27/12A23L27/30A23L27/37
Inventor SINGER, MICHAEL ANDREW
Owner SINGER MICHAEL ANDREW
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