Composition for sweetening beverages, food and desserts, in the form of a powder for making flavoured syrups

Abstract

The invention relates to a composition for flavouring beverages, food and desserts, in the form of a powder for making syrups, said composition containing sugars, natural or artificial flavouring agent, acidulant, sweetener, stabiliser and / or a gum system, natural and / or artificial colourant, and preservative, and which may optionally contain dairy products, whey and natural or artificial fruit extracts, to make powders which, when mixed with 750 mL of water, owing to their composition, produce a sweetening syrup for beverages, foods and desserts.

Description

[0001] SWEETENER COMPOSITION FOR POWDERED DRINKS, FOODS AND DESSERTS FOR MAKING FLAVORED SYRUPS

[0002] BACKGROUND

[0003] Sweeteners in beverages, desserts, and the food industry in general have seen an exponential increase in sales and use, typically in syrup form, that is, in their liquid form. This results in various inconveniences such as the transportation of plastic or glass bottles, where the weight of both the product and the type of packaging generate large volumes of garbage and waste. The product, due to its volume, often has two disadvantages. The first is that most are in glass containers, which are prone to breakage. They are also heavy and the recycling cost is high due to the use of high temperatures for melting. This is compounded by the damage to the ozone layer and the environment due to the emission of toxic gases that are released and volatilize. As for those made of plastic, while it is true that the issue of breakage and weight is reduced, the issue of the space they take up in transport or storage is very large.The second is the issue of materials to be recycled, glass is easy to recycle, although with high costs for the industry and the environment, even so, the weight makes this process complex, and with plastic there is the issue of the space it occupies, on the other hand if the product is a powder, it will be easy to transport, store and recycle, as a consequence of its size, the reduction of contamination decreases and the shelf life is extended by the composition of the product itself, the final conclusion of this point is the reduction of the carbon footprint.

[0004] There are too many sweeteners for flavored beverages available today. These are typically offered to restaurants, bars, or distributors in their liquid form, which increases supply issues due to the high cost of transportation, storage, and final disposal of the containers. At a higher level, the present invention seeks not only to reduce these costs and generate the least amount of waste and waste to support the economy and the environment, but also to reduce input costs, which is closely linked to the creation of powdered products that meet the specifications of a healthy diet to protect the consumer and that are at the same time intended for everyone according to the guidelines of the authorities in each country.Consequently, the importance of the composition of a powder sold in a bag wholesale, in bulk, or in an individual bag, to which the user adds water and then mixes it into the beverage of their choice, greatly reducing costs and the sugars present in them, and which today are known and used by most people.

[0005] The present invention is a homogeneous mixture, where the powder is not only full of flavor and meets the requirements that the coffee shop or restaurant market demands in terms of flavor penetration and sweetness, which is why it is perfectly designed to be a powder soluble in water or liquids at room temperature, cold or hot, without feeling granules or forming lumps after beating it as indicated in the preparation method of the container.

[0006] In this order of ideas, patents are identified as technological background such as ES 2328091, which refers to dry mixes of drinks enriched with multivitamins and minerals, which refers to fruit-flavored and sweetened drinks, with flavoring agents in a range of 0.1 to 10%, acidulant (citric acid) in a range of 9 to 15 17%, sweetener (sucrose, fructose, dextrose, maltose, lactose, preferably the first mentioned) in a range of 0.05 to 10%. The aforementioned are the basic ingredients of the protected composition, however, the incorporation of other additional ones is also suggested such as thickener in a range of 1 to 5% depending on the type used, antioxidant, complexing and reducing agents when the drink is supplemented with vitamins.

[0007] The differences and base points are already separated from the patent that precedes this one and that is my invention, MX / a / 2023 / 001619, which already mentions mixtures where the reduction of glass bottles is 99% and that of PET can reach up to 92.3%, in this order of ideas, the reference patent differs from this one according to its claims in the following:

[0008] 1. Firstly, in the composition of sugars, since it may now include other sugars such as dextrose, maltodextrins, agave inulin or other types of polysaccharides. 2. Second, the thickener may be a selection of natural or artificial gums such as: carboxymethylcellulose, xanthan gum, carrageenan, guar gum, agar agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, gelatin, pectin, among others.

[0009] 3. Thirdly, we have acidulants, such as citric and malic acid, which, although already used in this type of preparation, are not found in the final composition that is intended to be protected in the present invention.

[0010] 4. As another differentiating point we have the artificial and / or natural sweeteners, which to give some examples are: monk fruit, stevia, xylitol, erythritol, acesulfame potassium, alitame, aspartame, aspartame-acesulfame, cyclamates, steviol glycosides, neotame, neohespiridine, dihydrachalcone, isomaltol, lactitol, maltitol, sorbitol, thaumatin, among others.

[0011] 5. Preservatives, on the other hand, are added in the form of benzoates, sorbates, plant extracts, spices, and fruit seeds, especially citrus fruits with a high antioxidant content.

[0012] 6. Finally, water, flavorings, and colorings are used in accordance with the NOMs established by our country and the Food and Drug Administration, the office in charge of these regulations in the United States, as well as with the corresponding authorities in each of the countries.

[0013] The above expresses the commitment to health and the global economy, adding social responsibility on pollution issues, consequently, the new advantages derived from the previous patent and which are expressed herein as a context, but of which only the novelty is claimed in the claim chapter. OBJECT OF THE INVENTION

[0014] The main objective is to produce a natural or artificial powdered sweetener that meets legal guidelines for use, within the quality range established by the authorities and the flavor required by the end user, to achieve the ideal homogeneous blend for use in the flavored beverage industry.

[0015] Objective 1: Generate the least amount of waste by eliminating PET or glass packaging generated by the food and beverage syrup industry.

[0016] Objective 2: Generate savings of at least 70% in transportation costs based on the weight of the input itself and at least 70% or more in both transportation and storage space, reducing the carbon footprint.

[0017] Objective 3: Generate beverages with ingredients approved by the corresponding authorities and their regulations regarding sweetness and flavor, taking into account health, for which reason, we seek to make them with sugars or low-calorie sweeteners in order to achieve powders with harmless ingredients that when ingested do not cause harm to the consumer's health, which although they may have nutritional value and / or be inert.

[0018] Objective 4: Make homogeneous and easily dissolving mixtures to achieve a smooth consistency without lumps or granules in the syrup.

[0019] Objective 5: Reduce transportation costs and waste emissions from this industry by generating large packages that are extremely complex to handle for recirculation or recycling.

[0020] Objective 6: Reduce the amount of raw material space in establishments, both in food and beverage preparation areas and in inventory or stock storage in the warehouse.

[0021] DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention is a powdered sweetener composition for beverages, foods and desserts for making flavored syrups, which can be diversified into various types of formulations: 1. Base formula of powdered and / or concentrated syrup to be diluted with artificial and / or natural sweetener and / or flavoring.

[0023] 2. Base formula of powdered and / or concentrated syrup to be diluted with sweetener and / or fruit or natural extracts.

[0024] 3. Base formula of powdered and / or concentrated dairy syrup to be diluted with artificial and / or natural sweetener and / or flavoring.

[0025] The previous formulations, as can be seen, have a similar base, but by changing some ingredients, the composition becomes different. However, it is clear that all of them can be made with the combination of the compounds listed in each part. The only differentiating factor between them is the type of final formulation obtained from the mixture of the various ingredients, always having one of them as the main axis for the desired result.

[0026] In this order of ideas, we have that in its various forms of elaboration of the sweetening composition of drinks, foods and desserts in powder to make flavored syrups, various ingredients and elements are combined which can go in the following proportions, in general, since it varies substantially from formulation to formulation, since the ingredients also do so, but at the base of the three types is this proportionality between them:

[0027] - 10 to 99% by weight of sugars;

[0028] - 0.5 to 20% by weight of a flavoring;

[0029] - .01 to 10% by weight of an acidulant;

[0030] - 0.1 to 30% by weight of a sweetener;

[0031] - 0.01 to 20% by weight of a stabilizer;

[0032] - 0.01 to 10% by weight of a colorant; and

[0033] - 0.01 to 10% by weight of a preservative.

[0034] This formulation is designed to provide a proportion according to the diluent to be used, so that it has the desired consistency according to the amount of powder (composition) and the liquid agent that is added. The sweetening composition for beverages, foods and desserts in powder form to make flavored beverage syrups would be diluted in 750ml of water with a pH between 6.5 and 8.5, that is, purified water, when added it must be stirred immediately by beating or shaking for at least 30 seconds manually or blended at low speed for no more than 10 seconds for formulas that do not react by creating foam, or use a manual mixer for at least 20 seconds to stir, ensuring that the powder is completely dissolved and homogeneity is achieved with a smooth mixture, once this step is completed the mixture must be allowed to rest for 5 to 10 minutes so that its additives give a thick and thick consistency like that of a syrup of those already used in the market.Due to the nature of its contents, the prepared syrup can have a shelf life of up to 24 months, a period that can be increased depending on the preservatives used. Once mixed, the product has a shelf life of at least 12 months at room temperature, and can be extended when refrigerated.

[0035] In the case of this powdered sweetener composition for beverages, foods, and desserts to make flavored syrups, different bottle sizes can be used, for example, 750 ml, but presentations of any capacity are also possible. Regarding packaging, a bag weighing 3 to 5 g is proposed, which represents a significant advantage because a 1 L PET bottle weighs 65 g with a cap, and a glass bottle weighs 495 g or more. In this regard, the size, thickness, capacity, or caliber of the cardboard to support the weight of the 12 bottles and the average space requirement of 1190 cm 3 For storage, these are other considerations that are eliminated or drastically reduced with the powder presentation; that is, in our proposal, a 345g bag for 750ml would only require a space of 250cm. 3, which would generate an average space saving of 87% and an average of 1 kg per bottle, which translates into a weight saving of up to approximately 90% by reducing or compressing them into tablets or with freeze-drying or vacuum packaging.

[0036] Although specific components have been specified in the exemplary formulations, it will be obvious to a person skilled in the art that other components may be substituted for those indicated, provided they have the same effect or produce the same result. For example, one or more combined stabilizers could be used; a new fat substitute could be used to avoid using vegetable fat or other types of fat, as well as lactose-free milk from cows and / or other animals, or the seed slurries or flours currently being consumed; in addition to the additives that exist today that can cause a milky, creamy, fatty, and / or all of these sensations when combined, without actually needing them; they are simply additives that already manage to provoke those sensations on our palate.

[0037] This powder formulation may be supplemented with micronutrients which may include: L-theanine, yeast beta-glucan, lettuce phytosterols, ascorbic acid, choline bitartrate, vitamins A, B1, B2, B6, B9, B12, C, D2, D3, E, H, which are not for medical use but which complement the functionality of the products; this is related to the preservation of the original desired flavors, since these additions in some flavors of the formulation could alter said flavor texture causing the syrup to not reach the desired quality point.

[0038] In this order of ideas, the sweetening composition of drinks, foods and desserts in powder to make flavored syrups when added with vitamins, preservatives and sweeteners is sought to be as natural as possible, so that there are no alterations that do not comply with official regulations and international standards, taking into consideration that the flavor must be what is identified as such, for quality control and to increase the quality of the human being protecting their health.

[0039] The minimum essential characteristics of the inputs in general are that the powders should not exceed a humidity of 5%, likewise the particles of this must have if they are coarse powders the particles a size where all pass a sieve number 2000, and no more than 40% pass through a sieve number 355, giving this point the maximum accepted size for a powder, and if it is a very fine powder the size of the particles must make them all pass through a sieve number 125; for this, within the spray drying process, a standardization is done by sieving, where the sieve is number 355, here only 40% of the particles will pass, for those that have a larger size, sieve number 180 is used, thus achieving that the number of microns of the particles is 600 microns, achieving uniformity in the powder. These standards are ideal for some mixtures and in general for a powder that is uniform and meets its characteristics for dilution in water.In this sense, some raw materials that usually exceed this size to achieve the ideal powder to subsequently be mixed with those that do have the ideal size, a pulverizing and again sieving can be carried out according to the corresponding number, depending on each input or raw material. The sugars are selected according to the flavor profile of the recipe, then a sugar is used or mixtures of sucrose or refined sugar, piloncillo, mascabado, dextrose, maltodextrins, corn starch, agave inulin, polysaccharides and coconut sugar can be made, in a concentration of 10 to 90% by weight of one or more of these types.Likewise, the stabilizer and / or gum system comes individually or in combination of two or more of carboxymethylcellulose, xanax gum, carrageenan, guar gum, agar agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, gelatin, pectin, within a range of 0.01 to 20% by weight that is selected from one or more making a combination of two or more of the mentioned products depending on the consistency or thickness desired for the syrup.

[0040] The preservative is selected from the available natural and / or artificial options. They are used individually or in combination of two or more depending on the desired shelf life of the prepared product and the type of packaging to be used for the sweetening composition of beverages, foods, and powdered desserts to make flavored syrups.

[0041] The flavoring may consist of vapor extracts; fruits, plants, flowers and / or pulverized seeds and / or essential oils, in natural form or combined with another natural and / or artificial flavoring to fix the flavor, which must be within a range of 0.5 to 20% by weight of the product in order to achieve the desired flavor, increasing the same depending on the addition of the stabilizer, the preservative and / or the micronutrients since these elements are the ones that can cause the most variations in the original flavor or the one sought after once incorporated into the mixture to obtain the syrup.This flavoring and sweetener are selected according to the flavor profile of the recipe, the latter mainly depends on the sweetness and energy content of the portion of the flavoring in human consumption, that is, the calories with which it will be put on sale, therefore there are various natural sweeteners with which the mixtures can be made such as: monk fruit, stevia, xylitol, erythritol and artificial ones: acesulfame potassium, alitame, aspartame, aspartame-acesulfame, cyclamates, steviol glycosides, neotame, neohespihdine, dihydrachalcone, isomaltol, lactitol, maltitol, sorbitol, thaumatin, being able to select only one or the combination of two or more of them regardless of whether they are two or more natural, two or more artificial or at least one natural and one artificial as long as said combinations within a range of 0.1 to 30% by weight of the product.These powders are usually already packaged in spray-dried microencapsulations, but another drying method can be used as long as it ensures the stability of the active ingredient at no more than 5% moisture.

[0042] Accordingly, it is intended that the scope of protection of the present invention not be interpreted solely on the basis of the embodiment described above, but rather be determined by a reasonable interpretation of the content of the claims.

[0043] EXAMPLES

[0044] Example 1:

[0045] There is the option of making combinations to dilute the flavoring and sweetener, as well as sugar, in a proportion of ingredient, according to each formulation. Base formula of powdered and / or concentrated syrup to dilute with artificial and / or natural sweetener and / or flavoring, establishing that benzoates and sorbates exist as preservatives, replacing the latter with p-propyl hydroxybenzoate due to its properties and quality to keep the powder without change in flavor or color, in addition to realizing that there are other acidulants, therefore, it is added to the combined citric acid or to be replaced by melic acid: Example 2:

[0046] There is the option of making combinations to dilute the flavoring and sweetener, in a proportion of ingredient, according to each formulation. Base formula of powdered and / or concentrated syrup to dilute with sweetener and / or fruit or natural extracts, when establishing other preservatives, it is important to also include other types of sugars such as sucrose or refined sugar, piloncillo, brown sugar, dextrose, maltodextrins, corn starch, agave inulin, polysaccharides and coconut sugar, in addition to those previously established such as piloncillo, brown sugar and sucrose, which opened the possibility of adding artificial or natural sweeteners, for example stevia, cane sugar, among others:

[0047] Example 3:

[0048] There is the option of making combinations to dilute the flavoring, in a proportion of ingredient, according to each formulation, base formula milk syrup powder and / or concentrate to dilute with artificial and / or natural flavoring, are eliminated for health reasons and to improve the formulation calcium chloride was eliminated because it creates sediments once the dissolution is made in addition to doing this it clouds the mixture giving an unappetizing appearance to the consumer and even to the barista or chef themselves. In the case of cocoa, which is also eliminated from dairy formulas, it is done and cocoa, this because it must be cocoa by official standard of the authority, since as such cocoa is a grain that tends to produce fungi.

Claims

CLAIMS Having described and illustrated the invention as above, it is considered an invention, therefore, I claim as my property the contents of the following clauses:

1. A powdered sweetener composition for beverages, foods and desserts for making flavored syrups comprising: - 10 to 99% by weight of sugars; - 0.5 to 20% by weight of a natural or artificial flavoring; - .01 to 10% by weight of an acidulant; - 0.1 to 30% by weight of a sweetener; - 0.01 to 20% by weight of a stabilizer and / or gum system; - 0.01 to 10% by weight of a natural and / or artificial sweetener; and - 0.01 to 10% by weight of a preservative; - Up to 80% water; 2. The sweetening composition of powdered beverages, foods and desserts to make flavored syrups, in accordance with clause 1, characterized in that the sugars are selected according to the flavor profile of the recipe, then we can make mixtures of sugars such as dextroses, maltodextrins, corn starch, agave inulin or polysaccharides, coconut sugar, which can be used alone or in combination, in addition to adding sucrose, piloncillo or mascabado.

3. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the acidulant may consist of citric acid or malic acid, or a combination of both.

4. The sweetening composition for powdered beverages, foods and desserts for making flavoured syrups, according to claim 1, characterised in that the natural or artificial sweetener can be adapted according to the amount of sweetness and the energy content (calories), it can be natural: natural: monk fruit, stevia, xylitol, erythritol; artificial: acesulfame potassium, alitame, aspartame, aspartame-acesulfame, cyclamates, steviol glycosides, neotame, neohespidin, dihydrachalcone, isomaltol, lactitol, maltitol, sorbitol, thaumatin, or a combination of both natural and artificial.

5. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claims 1 and 4, characterized in that the stabilizer or gum is selected from carboxymethylcellulose, xanthan gum, carrageenan, guar gum, agar agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, gelatin or pectin, or a combination of two or more depending on the consistency desired for the flavoring.

6. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the preservative is selected from the options that exist naturally and / or artificially, benzoates, sorbates, plant extracts, spices and fruit seeds, especially citrus fruits and high in antioxidants, are used individually or in combination depending on the shelf life of the prepared product and its packaging.

7. The sweetening composition for powdered beverages, foods and desserts for making flavoured syrups, according to claim 6, characterised in that the shelf life of the product, depending on the preservative it contains, can be up to 24 months, a period which can be increased when it is a powder. Once the product is mixed, it has a shelf life at room temperature of at least 12 months, and under refrigeration it is possible to extend the shelf life.

8. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the water must be purified with a pH of 6.5 to 8.

5.

9. The sweetening composition for beverages, foods and desserts in powder form for making flavoured syrups, according to claim 1, characterised in that the formulation contains extracts of fruits, plants, flowers and / or seeds pulverised into powder or fruit or natural extracts or of plants or spices, where the extracts or fruits are presented in their liquid state (juice) and are previously spray dried.

10. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1 and 9, characterized in that within the spray drying process, a standardization is made by sieving some raw materials to achieve the minimum size to be considered a powder.

11. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the inputs must not exceed a humidity of 5%, have a maximum particle size that all pass a sieve of number 2000 and only 40% of number 355.

12. The sweetening composition for beverages, foods and desserts in powder form for making flavored syrups, according to claim 11, characterized in that the minimum particle size to be a very fine powder must be when all particles pass a 125 sieve.

13. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, in accordance with claims 11 and 12, characterized in that the inputs must not exceed a humidity of 5%, having an ideal size of maximum 600 microns.

14. The sweetening composition for beverages, foods and desserts in powder form for making flavored syrups, according to claim 1, characterized in that the dairy formula may contain dairy substitute of almond flour, coconut, oats, amaranth, chia, soy, rice, flaxseed, nuts, peanuts, dried grains, barley, lentils, quinoa, which may be used alone or in combination 2 or more.

15. The sweetening composition for beverages, foods and desserts in powder form for making flavored syrups, according to claim 1, characterized in that the dairy formula may contain natural, alkaline and dark cocoa powder, which may be used alone or in combination with 2 or more, which may be used alone or in combination with 2 or more.

16. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that it may contain micronutrients such as L-Theanine, yeast beta-glucan, lettuce phytosterols, ascorbic acid, choline bitartrate, vitamins A, B1, B2, B6, B9, B12, C, D2, D3, E, H that are not for medical use but that complement the functionality of the products.

17. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the moisture of the powder is removed below 5%, which can be done by spraying, freeze-drying or dehydration.

18. The sweetening composition for powdered beverages, foods and desserts for making flavored syrups, according to claim 1, characterized in that the dry compounds must be granulated below the particles that pass through a sieve of number 2000 and above a sieve number 125.

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