Low carbohydrate sweetener

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. %. IngredientsRangeBest ModeLo Han Kuo Extract0.014-0.0180.016Sucralose Liquid0.072-0.0800.076CC3050.200-0.2700.235Glycerin0.900-1.1001.000Polydextrose 9.000-10.0509.525Whey Protein Concentrate1.550-1.6201.585Egg Yolk Solids2.000-3.5002.750Non fat Dry milk Solids2.800-3.2003.000Cream and Skim Milk83.454-80.16281.813

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...

AI Technical Summary

Benefits of technology

[0005] The subject sweetener comprising a synergistic mixture of Lo Han Kuo Extract and Sucralose Liquid is used to produce a unique low carbohydrate ice cream that is free from cane sugar. The Total Carbohydrate content of the ice cream is less than 16.1 wt. %, such as 13.6 wt. %, and the reduced calorie content is less than 1.8 calories per gram, such as 1.0 calorie per gram. The ice cream has an improved, clean, smooth taste and excellent spoonability. Softened ice cream product will become firm on being refrozen without the formation of ice crystals and without the loss of its excellent palatability and spoonability. A small synergistic amount of sweetener comprising about 0.014 to 0.018 wt % of Lo Han Kuo Extract and about 0.072 to 0.080 wt % of Sucralose Liquid is included in the ice cream. This amount converts to a weight ratio of Lo Han Kuo Extract / Sucralose Liquid in the range of about 0.19 to 0.23, such as about 0.21. Unexpectedly, a mixture of these two sweeteners in said weight ratio provides the ice cream product with an improved sweet, clean taste with no after taste. Small amounts of Glycerin (0.900 to 1.100 wt %) and CC305 (0.230 to 0.270 wt %) are included to emulsify and stabilize the product. Cream and skim milk are included to provide an overall butterfat content in the range of about 8.5-9.5 wt. %. Further, there are no vegetable oils, natural cane sugar or sugar alcohol, which are ordinarily found in conventional ice cream, in the subject ice cream product.

[0009] Yet another object of the present invention is to provide a natural sugar-free ice cream, which in comparison with conventional ice creams has improved taste, overrun properties, melting rate, firmness, palatability and spoonability.

Problems solved by technology

Further, there are no vegetable oils, natural cane sugar or sugar alcohol, which are ordinarily found in conventional ice cream, in the subject ice cream product.