Method for preparing sweetener composition and sweetener composition

Abstract

Provided herein are compositions having an increased sweetness or a reduced caloric content per weight compared to a sweetener carbohydrate or sweetener polyol component thereof, and methods of making the same.

Description

[0001] This application is a divisional application of the Chinese patent application with the application date of April 3, 2015, the application number of 201580029883.1, and the invention name of "Method for preparing sweetener composition and sweetener composition" (the application date of the corresponding PCT application is April 3, 2015, and the application number is PCT / IB2015 / 000773).

[0002] Cross-references

[0003] This application claims the benefit of U.S. Provisional Application No. 61 / 975,683, filed on April 4, 2014; U.S. Provisional Application No. 62 / 042,154, filed on August 26, 2014; U.S. Provisional Application No. 62 / 074,518, filed on November 3, 2014; and U.S. Application No. 14 / 629,272, filed on February 23, 2015; each of which is hereby incorporated by reference in its entirety. Technical Field

[0004] The present disclosure relates to sweetener compositions. More specifically, the present invention relates to carbohydrate sweetener compositions and polyol sweetener compositions having increased sweetness and reduced caloric content compared to their carbohydrate components or polyol components, and methods of making the compositions. Background Art

[0005] Certain carbohydrates and polyols are often used as sweeteners. Sucrose, glucose and other sweet monosaccharides, disaccharides and oligosaccharides are completely metabolized when consumed in food form. The sweetness of these natural sweeteners is associated with their calories in a fixed ratio. Excessive sugar intake can cause several health problems. Artificial sweeteners have been used to reduce dietary sugar content, but they are not ideal sugar substitutes due to their aftertaste, lack of energy provided by sugar and other health problems. Compared with sweetener carbohydrates, sweetener polyols can provide reduced caloric load and different sweetness, but the cost of some sweetener polyols may be high. In such a case, a method is needed to increase the sweetness of sweetener carbohydrates or sweetener polyols or reduce the amount of sweetener carbohydrates or sweetener polyols while achieving the same sweetness. Another promising strategy focuses on the allosteric regulation of sweetness receptors by sweetness enhancers. These artificially synthesized molecules do not taste sweet, but can significantly adjust the perception of the sweetness of sucrose and other sweeteners; however, they may be limited in intensity and selectivity and have only been tested on limited products so far. The present disclosure provides the manipulation of the ratio between the amount and heat of the sweetener, so that the desired sweetness can be associated with a lower caloric value while maintaining a sensory profile similar to the sweetener. This effect is achieved by proposing a carbohydrate sweetener or a polyol sweetener in the form of a composition belonging to the following composition category. By providing a sweetener carbohydrate or a sweetener polyol in the form of a composition as described below, the perception of the sweetness of the sweetener carbohydrate or the sweetener polyol is maintained while reducing its caloric value. Summary of the invention

[0006] Provided herein is a method for preparing a sweetener composition, the method comprising mechanically coating a carrier compound with one or more sweetener carbohydrates or sweetener polyols; wherein the sweetener composition has a sweetness that is increased compared to a control composition; and wherein the control composition is composed of the same inclusions as the sweetener composition in terms of composition and amount, but does not contain the carrier compound. In some embodiments, the method includes sonicating the sweetener composition to form a sonicated sweetener composition. In some embodiments, the method includes passing the sweetener composition through a sieve or sieving tower to remove particles of a specific size and forming a selectively sieved sweetener composition. In some embodiments, mechanical coating is performed by a mortar and pestle or a mechanical grinder. In some embodiments, the sweetness is increased by at least 10%, 20%, 30%, 40% or 50%, for example, the sweetness is increased by 40-60%.

[0007] Further provided herein is a sweetener composition comprising one or more sweetener carbohydrates and / or sweetener polyols and a carrier compound of 6-12% weight / weight (wt / wt) relative to the sum of sweetener carbohydrates and sweetener polyols; wherein the sweetener composition has a sweetness increased compared to a control composition; and wherein the control composition is composed of the same inclusions as the sweetener composition in terms of ingredients and amounts, but without the carrier compound. In some embodiments, the composition comprises a carrier compound of about 8-10% wt / wt relative to the sum of sweetener carbohydrates and sweetener polyols, for example, a carrier compound of 8% wt / wt relative to the sum of sweetener carbohydrates and sweetener polyols. In some embodiments, the one or more sweetener carbohydrates are high fructose corn syrup. In some embodiments, the one or more sweetener carbohydrates are high maltose corn syrup. In some embodiments, each of the one or more sweetener carbohydrates is selected from sucrose and glucose. In some embodiments, the one or more sweetener carbohydrates are sucrose, glucose, maltose, lactose, high fructose corn syrup, high maltose corn syrup or a combination thereof. In some embodiments, the one or more sweetener carbohydrates are not fructose. In some embodiments, the composition comprises a sweetener polyol. In some embodiments, the sweetener polyol is selected from xylitol, maltitol, erythritol and sorbitol. In some embodiments, the sweetener polyol is xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol, galactitol (dulcitol) and a combination thereof. In some embodiments, the composition comprises one or more sweetener carbohydrates, one or more sweetener polyols or a combination thereof. In some cases, the sweetener composition is a separated sweetener composition. In some cases, the sweetener compositions described herein reduce the perceived bitterness of a consumable product such as a food, beverage, or other non-food, non-beverage consumable product.

[0008] In some embodiments, the carrier compound is chitosan. In some embodiments, the carrier compound is silica. In some embodiments, the carrier compound is precipitated silica. In some embodiments, the carrier compound is porous silica. In some embodiments, the carrier compound is porous precipitated silica. In some embodiments, the carrier compound is silica gel. In some embodiments, the carrier compound is amorphous silica. In some embodiments, the carrier compound is precipitated amorphous silica. In some embodiments, the carrier compound is (WR Grace & Co.). In some embodiments, the carrier compound is SM 660 (WR Grace & Co.). In some embodiments, the carrier compound is (WR Grace & Co.). In some embodiments, the carrier compound is (WR Grace & Co.). In some embodiments, the carrier compound is (Solvay). In some embodiments, the carrier compound is 38AB (Solvay). In some embodiments, the carrier compound contains a moisture content or water content of 0-6% by weight (wt).

[0009] In some embodiments, the sweetener composition is formulated as particles. In some embodiments, at least 50% of the sweetener composition particles have a diameter between about 25 microns and about 200 microns. In some embodiments, at least 50% of the sweetener composition particles have a diameter between about 25 microns and about 74 microns.

[0010] In some embodiments, the composition comprises at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% (weight) of sweetener carbohydrates and carrier compounds. In some embodiments, the composition is basically composed of sweetener carbohydrates and carrier compounds. In some embodiments, the composition is composed of sweetener carbohydrates and carrier compounds. In some embodiments, the composition comprises at least 50%, 60%, 70%, 80%, 90% or 95% (weight) of sweetener polyols and carrier compounds. In some embodiments, the composition is basically composed of sweetener polyols and carrier compounds. In some embodiments, the composition is composed of sweetener polyols and carrier compounds. In some embodiments, the composition comprises at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% (weight) of sweetener carbohydrates and / or sweetener polyols and carrier compounds. In some embodiments, the composition comprises at least 90% (by weight) of sweetener carbohydrates and / or sweetener polyols and a carrier compound. In some embodiments, the composition is substantially composed of sweetener carbohydrates and / or sweetener polyols and a carrier compound. In some embodiments, the composition is composed of sweetener carbohydrates and / or sweetener polyols and a carrier compound. In some embodiments, the composition does not comprise DNA, protein, lignin or magnetic particles.

[0011] Further provided herein is a preparation comprising a sweetener composition. In some cases, the preparation is a syrup (i.e., a sweetener composition formulated as a syrup). The preparation may include water. The preparation may include food additives. The preparation may include an artificial sweetener, a natural sugar substitute, or a combination thereof. The artificial sweetener may be an artificial sweetener selected from the following substances: acesulfame potassium, advantame, alitame, aspartame, sodium cyclamate, dulcin, glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt, and sucralose. The natural sugar substitute can be a natural sugar substitute selected from the following substances: brazzein, curculin, glycyrrhizin, glycerol, inulin, mogroside, mabinlin, maltooligosaccharide, mannitol, miraculin, monatin, monellin, osladin, pentadin, stevia, tagatose and thaumatin. Any sweetener composition, formulation or edible product described herein preferably has a reduced perceived bitterness compared to the same product prepared using artificial sweeteners and / or natural sugar substitutes instead of the sweetener composition or not using the sweetener composition as described herein.

[0012] Sweetener compositions and formulations described herein can be used to prepare edible products. As non-limiting examples, edible products include food products, beverage products, pharmaceutical products and sanitary products. Food products include, but are not limited to, candy, chocolate, jam, ice cream, soup, whipped cream, baked goods, condiments, sauces, dairy products and seasonings. Beverage products include, but are not limited to, soft drinks, flavored water, fruit juices, sports drinks, functional drinks, alcoholic beverages, liqueurs, carbonated beverages, caffeinated beverages, coffee, cocoa beverages, teas and milk-containing beverages. Pharmaceutical products include, but are not limited to, cough syrups, capsules and tablets. Sanitary products include, but are not limited to, toothpaste and mouthwashes. Other various edible products include, but are not limited to, chewing gum and seasonings.

[0013] In some cases, the edible product may contain up to 0.1%, 0.5%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or 2.0% (weight / weight) silica. In some cases, the edible product is less bitter than a control product, wherein the control product is the same as the edible product and has the same sweetener carbohydrate and / or sweetener polyol, but is not formulated into a sweetener composition (i.e., has a carrier).

[0014] In addition, the present invention provides a method for preparing an edible product. Such a method includes replacing a part of the sweetener ingredients in the edible product with a sweetener composition as described herein. In addition or alternatively, the sweetener composition can be added to the process of preparing the edible product.

[0015] Also provided herein is a syrup sweetener composition comprising one or more sweetener carbohydrates and / or sweetener polyols and a carrier compound at 6-12% wt / wt relative to the sum of the sweetener carbohydrates and the sweetener polyols; wherein the sweetener composition has an increased sweetness compared to a control composition; and wherein the control composition is composed of an inclusion equivalent to the sweetener composition, but lacks the carrier compound. In some embodiments, the syrup comprises a carrier compound at 8-10% wt / wt relative to the sum of the sweetener carbohydrates and the sweetener polyols.

[0016] In addition, the present invention provides a method for preparing an edible product. Such a method includes replacing a portion of a sweetener ingredient with a sweetener composition as described herein. In addition or alternatively, the sweetener composition can be added to the process of preparing an edible product. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Shown is the overall sweetness intensity of a whipped double cream sample over time.

[0018] Figure 2 Shown is the liquorice flavor intensity of a whipped double cream sample over time.

[0019] Figure 3 Shown is the creaminess intensity of a whipped double cream sample over time.

[0020] Figure 4 Shown is the bitterness intensity of a whipped double cream sample over time.

[0021] Figure 5 Shown is the mouth dryness intensity over time for a whipped double cream sample.

[0022] The novel features of the invention are particularly pointed out in the appended claims.A better understanding of the features and advantages of the invention will be obtained by reference to the following detailed description which sets forth illustrative embodiments utilizing the principles of the invention. DETAILED DESCRIPTION

[0023] introduction

[0024] The present disclosure relates to a sweetener composition that can be used alone, can be formulated into a sweetener composition formulation, or can be added to or further processed into an edible product. The sweetener composition herein comprises one or more sweetener carbohydrates and / or sweetener polyols and a carrier compound. The sweetener composition herein can taste sweeter than a similar control composition (e.g., comprising the same inclusions as the sweetener composition in composition and amount but not containing a composition of a carrier compound).

[0025] definition

[0026] As used herein, the term "sweetener carbohydrate" refers to an edible carbohydrate that produces a sweet taste when eaten alone. Sweetener carbohydrates can be monosaccharides or disaccharides. Sweetener carbohydrates can be naturally occurring carbohydrates. For example, it can be an isolated, purified sweetener. Sweetener carbohydrates can be non-naturally occurring or synthetically produced carbohydrates. Non-limiting examples of sweetener carbohydrates include sucrose, glucose, maltose, lactose, high fructose corn syrup, and high maltose corn syrup. Sweetener carbohydrates can be sucrose, glucose, maltose, lactose, or a combination thereof. Sweetener carbohydrates can be sucrose, glucose, or a combination thereof. Sweetener carbohydrates can be sucrose. Sweetener carbohydrates can be glucose. Sweetener carbohydrates can be high fructose corn syrup, high maltose corn syrup, or a combination thereof. Sweetener carbohydrates can be high fructose corn syrup. Sweetener carbohydrates can be high maltose corn syrup.

[0027] As used herein, the term "sweetener polyol" refers to an edible polyol that produces sweet taste when eaten alone. Some non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol and dulcitol (galactitol). In some cases, the polyol is a sugar alcohol. Sugar alcohol can be produced by any known method of acid or aldehyde reduction (by chemical or biological conversion) to alcohol by corresponding parent carbohydrates. In some cases, sweetener polyols can be produced by parent carbohydrate synthesis. In some cases, sweetener polyols can be covalently linked to carbohydrates (e.g., monosaccharides or disaccharides). Alternatively or in combination, sweetener polyols can be derived or obtained from biological sources.

[0028] As used herein, the term "sweetener" or "sweetener ingredient" refers to an edible product that produces a sweet taste when consumed alone. Some non-limiting examples of sweetener ingredients include sweetener carbohydrates, sweetener polyols, artificial sweeteners, and natural sugar substitutes.

[0029] As used herein, the term "carrier compound" refers to a solid food grade material that can be coated with a sweetener. The carrier compound can form hydrogen bonds or van der Waals bonds with sweetener carbohydrates and / or sweetener polyols through its active large surface and structure. In this way, carbohydrates and / or polyols can maintain their chemical integrity. For example, the interaction between the carrier compound and the carbohydrates and / or polyols does not need to involve covalent bonds. The carrier compound can be combined with the sweetener carbohydrates and / or sweetener polyols to provide characteristics different from the control composition, such as increased sweetness, reduced bitterness or reduced dissolution rate. The carrier compound can be a solid composition without a special taste. The carrier compound can be tasteless, tasteless or odorless. The carrier compound can produce a small amount of available heat when digested by humans. The carrier compound can be calorie-free. The carrier compound can be at least partially dissolved in a solvent (e.g., water). The carrier compound optionally meets the test requirements described in the Food Chemical Code (FCC), EU decrees or Japanese food additive specifications and standards. Some non-limiting examples of carrier compounds are silica, silicon dioxide, chitosan, chitin, starch, maltodextrin, microcrystalline cellulose, hemicellulose, cyclodextrin, hydroxyalkylcyclodextrin (e.g., hydroxypropylcyclodextrin and hydroxymethylcyclodextrin), inulin, pectin, carrageenan, titanium dioxide, magnesium oxide, magnesium hydroxide, calcium oxide, calcium carbonate, and natural gums (e.g., gum arabic, gellan gum, guar gum, locust bean gum, and xanthan gum). The carrier compound can be a combination of more than one different carrier compound.

[0030] In some embodiments, the support compound comprises silica or silicon dioxide (SiO 2 In some embodiments, the carrier compound is silica or silicon dioxide (SiO 2 ). In some embodiments, the carrier compound is colloidal silica or silica particles. In some embodiments, the carrier compound is precipitated silica. In some embodiments, the silica particles are particles comprising silica. In some embodiments, the silica particles are particles consisting essentially of silica. In some embodiments, the silica particles are particles consisting of silica.

[0031] The carrier compound may have an average particle size of at most 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. The carrier compound may have an average particle size of at least 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. The carrier compound can have an average particle size of about 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. In some embodiments, the carrier compound has an average particle size of 5 to 100, 10 to 80, 10 to 50, or 10 to 30 microns.

[0032] The support compound may have a high specific surface area. In some cases, the support compound may have at least 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m 2 In some cases, the carrier compound may have a surface area of ​​at most 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m2. 2 In some cases, the carrier compound may have a specific surface area of ​​about 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m2. 2 / g specific surface area.

[0033] In some embodiments, the carrier compound is a dehydrated state. For example, the reduction in mass after the carrier compound is dried can be as high as 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%. In some cases, the carrier compound can be annealed before applying one or more sweetener carbohydrates and / or sweetener polyols. In some cases, the carrier compound can be dried before applying one or more sweetener carbohydrates and / or sweetener polyols. In some cases, before applying one or more sweetener carbohydrates and / or sweetener polyols, moisture or water is added to the carrier compound. In some cases, before applying one or more sweetener carbohydrates and / or sweetener polyols, the carrier compound can contain up to 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5% or 6%wt / wt of water. In some cases, before applying one or more sweetener carbohydrates and / or sweetener polyols, the carrier compound can contain at least 0%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5% or 6% wt / wt of water. In some cases, before applying one or more sweetener carbohydrates and / or sweetener polyols, the carrier compound can contain about 0%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5% or 6% wt / wt of water. In some cases, before coating one or more sweetener carbohydrates and / or sweetener polyols, the carrier compound may contain a moisture content or water content of 0-6%, 0-5%, 1-6%, 1-5%, 2-6%, 1-4%, 2-5%, 3-6%, 1-3%, 2-4%, 3-5% or 4-6% wt / wt. In some cases, the carrier may be heated (e.g., at 400° C.) for at least 0.5, 1, 1.5, 2, 2.5, 3, 3.5 or 4 hours to remove moisture and dry the carrier.

[0034] As used herein, the term "solvent" refers to a liquid that can be mixed with or used to dissolve one or more components of a sweetener composition or a sweetener composition. Non-limiting examples of solvents include water, ethanol, and isopropanol. The solvent can be potable. The solvent can be water. Non-limiting examples of water include purified water, distilled water, redistilled water, deionized water, distilled deionized water, drinking water, well water, tap water, spring water, bottled water, carbonated water, mineral water, flavored water, or a combination thereof. The solvent can be a combination of two or more different solvents.

[0035] As used herein, the term "control composition" refers to a composition compared with a sweetener composition. In some cases, the control composition comprises one or more sweetener carbohydrates and / or sweetener polyols of the sweetener composition compared therewith but does not contain the carrier compound of the sweetener composition. In some cases, the control composition is prepared similarly to the sweetener composition. In some cases, the control composition is prepared identically to the sweetener composition. The control composition may be included in the same inclusions as one or more sweetener carbohydrates and / or sweetener polyols of the sweetener composition in composition and amount. In some cases, the one or more sweetener carbohydrates and / or sweetener polyols are free, unassociated forms. The control composition may be composed of the same inclusions as one or more sweetener carbohydrates and / or sweetener polyols of the sweetener composition in composition and amount. The control composition may be composed of the same inclusions as the sweetener composition in composition and amount, but does not contain a carrier compound.

[0036] As used herein, the term "sugarness of improvement" or "higher perceived sweetness" refers to a stronger or higher sweetness sense for humans. The sweetener composition with improved sweetness tastes sweeter than the control composition compared thereto. A lesser amount (by weight or volume) of the sweetener composition with improved sweetness can produce the same sweetness sense as the control composition without improved sweetness of a larger amount (by weight or volume). Compared to the control composition with one or more free, unassociated forms of sweetener carbohydrates and / or sweetener polyols in a considerable amount (by weight), the sweetener composition with improved sweetness can produce higher perceived sweetness and lower caloric content. For example, compared to the control composition comprising one or more sweetener carbohydrates and / or sweetener polyols of about 0.92 grams and not containing a carrier compound, 1.0 grams of sweetener compositions comprising about 0.08 grams of a carrier coated with about 0.92 grams of one or more sweetener carbohydrates and / or sweetener polyols can produce higher perceived sweetness.

[0037] As used herein, the term "edible product" refers to a product that can be eaten (e.g., by eating, chewing, drinking or swallowing). As non-limiting examples, edible products include food products, beverage products, pharmaceutical products and sanitary products. Food products include, but are not limited to, candy, chocolate, jam, ice cream, soup, whipped cream, baked goods, condiments, sauces, dairy products and seasonings. Beverage products include, but are not limited to, soft drinks, flavored water, fruit juices, sports drinks, functional drinks, alcoholic beverages, liqueurs, carbonated beverages, caffeinated beverages, coffee, cocoa beverages, teas and milk-containing beverages. Pharmaceutical products include, but are not limited to, cough syrups, capsules and tablets. Sanitary products include, but are not limited to, toothpaste and mouthwashes. Other various edible products include, but are not limited to, chewing gum and seasonings.

[0038] As used herein, the term "about" may be understood to be within 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05% or 0.01% of a stated value.

[0039] In some cases, the term "portion" can be understood to mean about 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96% of a reference value. %, 97%, 98%, 99%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9% or 100% of a reference value; at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9% or 100% of a reference value; or up to 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9% or 100%.

[0040] In some cases, the term “one or more” can be understood to mean about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100. 7, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100; or 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100.

[0041] Sweetener composition

[0042] The sweetener composition comprises one or more sweetener carbohydrates and / or sweetener polyols and a carrier compound. In some cases, the sweetener composition comprises one or more sweetener carbohydrates and a carrier compound. In some cases, the sweetener composition comprises one or more polyols and a carrier compound. In some cases, the sweetener composition does not contain sweetener carbohydrates. In some cases, the sweetener composition does not contain sweetener polyols. The sweetener composition can be purified or separated. The sweetener composition is preferably substantially uniform or homogeneous. The sweetener composition can be in the form of a solid (e.g., powder) or syrup. In some cases, the sweetener composition is dry and / or dehydrated. In some cases, the sweetener composition can be in a solvent (e.g., water).

[0043] The sweetener composition herein can have a determined ratio of the amount of carrier compound to one or more sweetener carbohydrates and / or sweetener polyols. Such a ratio of amounts can be determined by mass, weight, volume, mole or a combination thereof. In some examples, the ratio of the carrier compound to the sum of the sweetener carbohydrate and the sweetener polyol can be at least 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11. %, 7.9%, 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9% or 12.0%.In other examples, the ratio of the carrier compound to the sum of the sweetener carbohydrate and the sweetener polyol can be up to 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11. %, 7.9%, 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9% or 12.0%. In other examples, the ratio of the carrier compound to the sum of the sweetener carbohydrate and the sweetener polyol can be about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.1%, 7. , 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9% or 4.0%. In other examples, the ratio of the carrier compound to the sum of sweetener carbohydrates and sweetener polyols can be about 4.0-12.0%, 5.0-12.0%, 6.0-12.0%, 7.0-12.0%, 8.0-12.0%, 6.0-11.0%, 6.0-10.0%, 6.0-9.0%, 6.0-8.0%, 7.0-11.0%, 7.0-10.0% or 7.0-9.0%. The ratio of the carrier compound to the sum of sweetener carbohydrates and sweetener polyols can be about 6.0-12.0%.

[0044] The sweetener composition may have increased sweetness compared to a control composition.Preferably, the control composition comprises one or more sweetener carbohydrates and / or sweetener polyols of the sweetener composition to which it is compared, but does not comprise the carrier compound of the sweetener composition.

[0045] The sweetener composition may have a quantitatively increased sweetness. The increased sweetness may be determined by sensory testing. Examples of sensory tasting tests are described herein.

[0046] In some cases, the sweetness of the sweetener composition may be increased by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control composition. Relative to a control composition, the sweetness of the sweetener composition can be increased by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300%. Relative to control composition, the sweetness of sweetener composition can improve about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290% or 300%.For example, relative to control composition, sweetness can improve 10-80%, 20-70% or 40-60%.

[0047] In some cases, when the carrier compound is silica, the sweetness of the sweetener composition may have the ratio of silica to sweetener carbohydrates and / or sweetener polyols that produce maximum sweetness. The amount of increasing silica relative to sweetener carbohydrates and / or sweetener polyols exceeds the maximum point and can reduce the sweetness of the composition. In some cases where the amount of silica is higher than the maximum sweetness amount, granular, sandy or chalky characteristics may be added to the taste characteristics. In some cases, when the amount of silica is less than the maximum sweetness amount, the composition does not benefit from the sweetness increase effect of silica completely. In some cases, the maximum sweetness amount is about 6-12% of the carrier compound (wt / wt, relative to sweetener carbohydrates and / or sweetener polyols). In some cases, the maximum sweetness amount is about 8-10% of the carrier compound (wt / wt, relative to sweetener carbohydrates and / or sweetener polyols). In some cases, the maximum sweetness amount is about 8% of the carrier compound (wt / wt, relative to sweetener carbohydrates and / or sweetener polyols).

[0048] The physical properties of a sweetener composition, a sweetener composition formulation, or a single component thereof can be characterized, for example, by elemental analysis, viscosity, microscopy, elemental mapping, transmission Fourier transform infrared spectroscopy (FTIR), or dynamic light scattering (DLS). For example, the composition can be a powder of small particle size. The particle size of the sweetener composition can be measured (for example, by DLS). The distribution of particle size can be measured by using a sieve with orifices of different sizes to size grade the particles. The physical properties of the sweetener composition can affect its taste properties. For example, the perceived sweetness of the sweetener composition can be related to the particle size distribution. In some cases, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% of the particles of the composition described herein have a diameter between about 25 microns and about 200 microns. In some cases, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the particles of the compositions described herein have a diameter of less than or equal to 74 microns. In some cases, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the particles of the compositions described herein have a diameter of at least 25 microns. In some cases, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the particles of the compositions described herein have a diameter of between about 25 microns and about 74 microns.

[0049] Method for preparing sweetener composition

[0050] In one example, the method for preparing a sweetener composition includes mechanically coating a carrier compound with one or more sweetener carbohydrates and / or sweetener polyols. For example, the method for preparing a sweetener composition may include mechanically coating a carrier compound silica with one or more sweetener carbohydrates and / or sweetener polyols. Each of the one or more sweetener carbohydrates and / or sweetener polyols and the carrier compound may be added simultaneously or sequentially in any order. The carrier compound may be coated with one or more sweetener carbohydrates and / or sweetener polyols by one or more mechanical methods. The mechanical coating may be achieved by one or more methods, including stirring, grinding, compressing, mixing, stirring, rotating mixing, solid-solid mixing using a static mixer, mortar and pestle, Kenics mixing, roller tumbling and Turbula mixing. In some cases, two or more forms of mechanical methods may be used in series or in parallel. For example, in some cases, one or more sweetener carbohydrates and / or sweetener polyols may be mixed with one or more carrier compounds, mechanically ground in a grinder, and then further mechanically ground by a mortar and pestle to achieve the coating of the carrier.

[0051] The conditions (e.g., temperature, duration, speed, timing, ratio, force, pressure, etc.) of mechanical coating or grinding can affect the sweetness of the resulting composition. In some cases, these conditions are selected so that the resulting composition obtains maximum sweetness promotion. In some cases, grinding is carried out for a maximum of 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases, grinding can be carried out for at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases, when two or more forms of mechanical methods are used in series or parallel, the timing and conditions of each form can be independently selected.

[0052] In some cases, carrier compound can be coated with one or more sweetener carbohydrates and / or sweetener polyols by preparing dry preparation without using water.For example, one or more sweetener carbohydrates and / or sweetener polyols can be mixed with carrier compound to form powder, then grind together to form hydrogen bond between sweetener coating and carrier compound.In some cases, dry grinding can form solid powder mixture of basic homogeneity.In an example, the method for preparing sweetener composition is included in one or more sweetener carbohydrates and / or sweetener polyols mixed with carrier compound without adding water, solid mixture is ground in mechanical grinding machine, mixture is ground with mortar and pestle, making composition by mesh aperture is about 40 to about 100 purpose sieve, then mixture is sonicated at least 5min.

[0053] In some cases, the sweetener composition is prepared by mixing or dissolving a carrier compound and / or one or more sweetener carbohydrates and / or sweetener polyols in a solvent. In some cases, each component can be mixed or dissolved in the same or different solvents. Carrier compounds, solvents and one or more sweetener carbohydrates and / or sweetener polyols can be mixed together in any order, alternately, simultaneously or in combination with them. Each of carrier compounds and / or one or more sweetener carbohydrates and / or sweetener polyols can be mixed with solvent in any order, alternately, simultaneously or in combination with them (for example, one or more sweetener carbohydrates and / or sweetener polyols are mixed with solvents, followed by adding carrier compounds; carrier compounds are mixed with solvents, followed by adding one or more sweetener carbohydrates and / or sweetener polyols; or one or more sweetener carbohydrates and / or sweetener polyols and carrier compounds are mixed with solvents). In one example, a method of forming a sweetener composition comprises mixing one or more sweetener carbohydrates (i.e., sucrose) and / or sweetener polyols with water at 70° C. in a carbohydrate / water ratio of 65 / 35 (wt / wt), slowly adding a carrier compound (i.e., silica) in an amount of up to 8% wt / wt relative to the sum of the sweetener carbohydrates (i.e., sucrose) and / or sweetener polyols to form a syrup coating the sweetener carrier, and sonicating the syrup.

[0054] During mixing, one or more reaction parameters may be adjusted, such as temperature, concentration, stoichiometry, reaction time, mixing order, mixing speed, mixing time, and pH. Adjusting one or more reaction parameters may affect the molecular structure, porosity, density, and / or particle size of the carrier compound formed.

[0055] The concentration of one or more sweetener carbohydrates and / or sweetener polyols that can be mixed or dissolved in the solvent can be adjusted.The concentration of one or more sweetener carbohydrates and / or sweetener polyols that can be mixed or dissolved in the solvent can be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight.The concentration of one or more sweetener carbohydrates and / or sweetener polyols that can be mixed or dissolved in the solvent can be the highest 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight. The concentration of one or more sweetener carbohydrates and / or sweetener polyols mixed or dissolved in the solvent can be about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight. In some cases, the concentration of one or more sweetener carbohydrates and / or sweetener polyols mixed or dissolved in the solvent is about 10-70%, 15-70%, 15-65%, 20-65%, 20-60%, 20-50%, 20-40% or 20-30%. In some cases, the concentration of one or more sweetener carbohydrates and / or sweetener polyols mixed or dissolved in the solvent is about 20%. In some cases, the concentration of one or more sweetener carbohydrates and / or sweetener polyols mixed or dissolved in the solvent is about 30%. In some cases, the concentration of the one or more sweetener carbohydrates and / or sweetener polyols mixed or dissolved in the solvent is about 65%.

[0056] The carrier compound and one or more sweetener carbohydrates can be mixed by using a solvent or a volatile liquid. For example, the carrier compound and one or more sweetener carbohydrates and / or sweetener polyols can be mixed by using a solvent or a volatile liquid to form a paste that can be dried to obtain a solid. In some embodiments, the carrier compound and one or more sweetener carbohydrates and / or sweetener polyols can be mixed by using a solvent or a volatile liquid to form a substantially uniform paste that can be dried to obtain a substantially uniform solid. In some embodiments, the solvent or volatile liquid can be, for example, water or isopropanol.

[0057] Preparation of sweetener compositions

[0058] The sweetener composition can be formulated as a syrup. In some cases, the ratio of the sum of sweetener carbohydrates and / or sweetener polyols to solvent in the sweetener composition formulation is at least 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10 or 95:5. In some cases, the ratio of the sum of the sweetener carbohydrates and / or sweetener polyols to the solvent in the sweetener composition formulation is up to 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10 or 95:5. In some cases, the ratio of the sum of the sweetener carbohydrates and / or sweetener polyols to the solvent in the sweetener composition formulation is about 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10 or 95:5.

[0059] The sweetener compositions herein can be added or mixed with one or more food additives.Food additives can increase the volume and / or quality of the sweetener compositions.The sweetener compositions herein can be mixed with food additives so that at most 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98 or 99 % by weight of the sweetener compositions formulation is a food additive. The sweetener compositions herein may be mixed with a food additive such that at least 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99% by weight of the sweetener composition formulation is a food additive. The sweetener compositions herein may be mixed with food additives such that about 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99% by weight of the sweetener composition formulation is a food additive. Some non-limiting examples of food additives include, for example, food colorings, natural flavorings, artificial flavorings, batch markers, food stabilizers, food-grade acids, fillers, anti-caking agents, antioxidants, bulking agents, color protectants, emulsifiers, humectants, thickeners, pharmaceutical excipients, solid diluents, acid salts, basic salts, organic salts, inorganic salts, nutrients (e.g., macronutrients, micronutrients, essential nutrients, non-essential nutrients, dietary fiber, amino acids, vitamins, dietary minerals), sweeteners, artificial sweeteners, natural sugar substitutes, and preservatives. Some non-limiting examples of food additives are silica, silicon dioxide, cellulose, microcrystalline cellulose, powdered cellulose, starch, modified food starch, amylum, calcium carbonate, maltodextrin, hemicellulose, cyclodextrin, hydroxyalkyl cyclodextrin, inulin, pectin, chitin, chitosan, carrageenan, agar, natural gums (e.g., gum arabic, gellan gum, guar gum, locust bean gum, and xanthan gum), and magnesium stearate.Some non-limiting examples of artificial sweeteners are acesulfame potassium, advantame, alitame, aspartame, sodium cyclamate, sweetener, sweetener, neohesperidin dihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt and sucralose. Some non-limiting examples of natural sugar substitutes are brazil sweet protein, curculigo sweet protein, glycyrrhizin, glycerol, inulin, mogroside, mabinin, maltooligosaccharide, mannitol, miracle fruit protein, monatin, oleaster sweet protein, bettin, steviol glycoside (including part of steviol glycoside component), tagatose and thaumatin. In some cases, because food additives are not coated with carrier compounds, food additives are different from sweetener carbohydrates or sweetener polyols. In some cases, compound can be used as one or more of carrier compounds, food additives and sweetener carbohydrates or sweetener polyols. The food additive may be a combination of two or more different food additives.In some cases, the sweetener composition and / or sweetener composition formulation does not include DNA, protein, lignin, and / or magnetic particles.

[0060] At least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9% or 100% by weight of the sweetener composition formulation can be one, two, three, four or five components selected from sweetener carbohydrates, sweetener polyols, carrier compounds, solvents and food additives. At most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9% or 100% by weight of the sweetener composition formulation can be one, two, three, four or five components selected from sweetener carbohydrates, sweetener polyols, carrier compounds, solvents and food additives. About 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9% or 100% by weight of the sweetener composition formulation can be one, two, three, four or five components selected from sweetener carbohydrates, sweetener polyols, carrier compounds, solvents and food additives.

[0061] Methods for preparing and / or formulating sweetener compositions and / or sweetener composition formulations

[0062] The method for preparing and / or preparing sweetener composition and / or sweetener composition preparation can include drying and / or concentrating.In some cases, drying forms dry and / or dehydrated sweetener composition and / or sweetener composition preparation.In some cases, drying forms solid sweetener composition and / or sweetener composition preparation.In some cases, concentrating forms concentrated sweetener composition and / or sweetener composition preparation.Some non-limiting examples of drying method include thermal drying, evaporation, distillation, boiling, heating in furnace, vacuum drying, spray drying, freeze drying, freeze drying or its combination.The dry mechanism can affect hydration and molecular structure of sweetener composition and / or preparation, thereby produces sweetener composition and / or preparation with different physical properties. The sweetener composition and / or sweetener composition formulation can be dried until the composition and / or formulation contains up to 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% solvent (e.g., water) by weight. The sweetener composition and / or sweetener composition formulation can be dried until the composition and / or formulation comprises at least 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% solvent (e.g., water) by weight.The sweetener composition and / or sweetener composition formulation can be dried until the composition and / or formulation comprises about 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% solvent (e.g., water) by weight. For example, the sweetener composition formulated as a syrup can be dried to remove the solvent by any standard drying method (e.g., in an oven at 60° C. for 12-80 hours) to form a dry solid sweetener composition and / or a sweetener composition formulation. In another example, the sweetener composition formulated as a syrup can be concentrated (e.g., from a syrup containing 80% water to a syrup containing 35% water).

[0063] Methods of preparing and / or formulating a sweetener composition and / or a sweetener composition formulation may include dilution and / or hydration. In some cases, dilution may include the addition of a solvent. The sweetener composition and / or sweetener composition formulation may be diluted to a level that the composition and / or formulation contains up to 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, , 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5% or 99.9% solvent. The sweetener composition and / or sweetener composition formulation can be diluted until the composition and / or formulation comprises at least 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9% by weight. , 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% solvent (e.g., water). The sweetener composition and / or sweetener composition formulation can be diluted until the composition and / or formulation comprises about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 80%, 81%, 81%, 82%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 100%, 1 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5% or 99.9% solvent (e.g., water). For example, the sweetener composition formulated as syrup can be diluted (e.g., from a syrup containing 35% water to a syrup containing 80% water). In another example, a dry sweetener composition can be hydrated (e.g., from a dry solid to a syrup containing 80% water).

[0064] The method for preparing and / or preparing sweetener composition and / or sweetener composition preparation may include mechanical mixing or grinding. Sweetener composition, sweetener composition preparation, independent component (for example, sweetener carbohydrate, sweetener polyol), intermediate and / or mixture can be mixed or ground by one or more mechanical methods. The non-limiting example of mechanical method includes stirring, grinding, compression, mixing, stirring, rotating mixing, adopting static mixer, mortar and pestle solid-solid mixing, Kenics mixing, roller tumbling and Turbula mixing. In some cases, two or more forms of mechanical methods can be used in series or in parallel. For example, sweetener composition and / or sweetener composition preparation can be mechanically ground in a grinder and then further mechanically ground by mortar and pestle. The conditions (for example, temperature, duration, speed, opportunity, ratio, strength, pressure, etc.) of mechanical coating or grinding can affect the sweetness of the obtained composition and / or preparation. These conditions can be selected so that the obtained composition and / or preparation obtain maximum sweetness promotion. Mixing or grinding can be performed for at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grinding can be performed for a maximum of 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grinding can be performed for about 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0 or 20.0 minutes. In some cases, when two or more forms of mechanical methods are used in series or in parallel, the timing and conditions of each form can be independently selected.

[0065] The method for preparing and / or preparing sweetener composition and / or sweetener composition preparation may include sonication.Sonication can be carried out to sweetener composition, sweetener composition preparation, independent component (for example, sweetener carbohydrate, sweetener polyol), intermediate and / or mixture.Sonication can be carried out for up to 1,2,3,4,5,6,7,8,9,10,12,14,16,20,24,30,40,50 or 60min.Sonication can be carried out for at least 1,2,3,4,5,6,7,8,9,10,12,14,16,20,24,30,40,50 or 60min.Sonication can be carried out for about 1,2,3,4,5,6,7,8,9,10,12,14,16,20,24,30,40,50 or 60min.Sonication can be carried out with heating. Sonication can be carried out at a temperature of up to 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 ° C. Sonication can be carried out at a temperature of at least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 ° C. Sonication can be carried out at a temperature of about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 ° C. Sonication can be carried out at room temperature. In some cases, sonication is carried out during grinding or mixing. In some cases, sweetener composition and / or sweetener composition preparation are sonicated. In some cases, sweetener composition and / or sweetener composition preparation are not sonicated.

[0066] The method for preparing and / or preparing sweetener composition and / or sweetener composition preparation can include filtering and / or screening. Sweetener composition, sweetener composition preparation, independent component (for example, sweetener carbohydrate, sweetener polyol), intermediate and / or mixture can be made to pass through sieve or screening tower, to remove specific size from composition, at least minimum size, at most maximum size, or at least minimum size and at most maximum size particle. Sieve can have maximum 30,40,50,60,70,80,90,100,110,120,130,140,150,160,170,180,190 or 200 purpose mesh aperture. The sieve may have a mesh opening of at least 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190 or 200 mesh. The sieve may have a mesh opening of about 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190 or 200 mesh. The sieve may have a mesh opening of about 40 to about 100 mesh. The sieve may have a mesh opening of about 60 to about 70 mesh.

[0067] Methods of preparing and / or formulating a sweetener composition and / or a sweetener composition formulation may include isolation or purification.

[0068] Application of sweetener composition

[0069] The sweetener compositions provided herein can be used as sweeteners for edible products. Edible products can include compositions provided herein. Some non-limiting examples of edible products include food products, beverage products, pharmaceutical products, and sanitary products.

[0070] The edible product may contain silica. The edible product may contain up to 0.0001%, 0.0005%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2.0% (weight / weight) silica. The edible product may contain at least 0.0001%, 0.0005%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2.0% (weight / weight) silica. The edible product may contain about 0.0001%, 0.0005%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2.0% (weight / weight) silica.

[0071] The edible product may have an acidic pH. In some cases, the edible product may have a pH of at least 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, the edible product may have a pH of up to 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, the edible product may have a pH of about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9.

[0072] The method for preparing an edible product with increased sweetness, lower caloric value, reduced bitterness or a combination thereof may include adding a sweetener composition and / or a sweetener composition preparation to an edible product or replacing a portion of one or more sweetener ingredients in an edible product with a sweetener composition and / or a preparation. The sweetener composition and / or preparation may reduce the perceived bitterness of an edible product. Sweetener compositions and / or preparations as described herein may be used as bitterness reducers, and in some cases as bitterness masking agents. For example, adding sweetener compositions and / or preparations as described herein to edible products may reduce or mask bitterness. Sweetener compositions and / or preparations as described herein may reduce the bitterness of a drug or medicine. For example, a method for reducing the bitterness of a drug or medicine may include adding a sweetener composition and / or preparation as described herein to a drug or medicine. Reducing the bitterness of a drug may have the beneficial effect of increasing the compliance and willingness to take medicine of a patient, especially a pediatric patient. In some cases, an edible product may include one or more modified components that allow the incorporation of a sweetener composition and / or preparation.

[0073] Sweetener compositions and / or sweetener composition formulations as described herein can be added to or replaced in (e.g., by replacing a portion of one or more sweetener ingredients in an edible product) an edible product to produce at least 1, 2, 3, 4, 5, 6, 7, or 8; at most 1, 2, 3, 4, 5, 6, 7, or 8; or about 1, 2, 3, 4, 5, 6, 7, or 8 selected from the following properties: increased sweetness, maintaining a sweet taste while reducing the sweetener used, an increased creamy aftertaste, a reduced bitter aftertaste, a reduced dry mouth aftereffect, a reduced metallic aftertaste, a reduced licorice aftertaste, and a reduced edible product caloric value. The properties of an edible product comprising a sweetener composition and / or formulation can be compared with a control product to which the sweetener composition and / or formulation is not added or replaced. For example, one or more properties of an edible product with an added or replaced sweetener composition and / or formulation may be improved by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control product. One or more properties of an edible product with an added or replaced sweetener composition and / or formulation may be improved by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control product. Relative to control product, one or more characteristics of the edible product with the sweetener composition added or replaced and / or preparation can improve by about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290% or 300%. For example, the sweetness can improve by 10-80%, 20-70% or 40-60%.

[0074] Sensory test

[0075] The sweetness of improvement can be determined by sensory testing. The equivalent sweetness with lower caloric value can be determined by sensory testing. The sensory test can be a taste test. The sensory test can be a blind test. A non-limiting example of a taste test method for measuring the sweetness of improvement is to taste a series of control compositions, followed by tasting different amounts of sweetener compositions, to find the amount of the sweetener composition equivalent to the sweetness of the control composition. The sweetness of improvement can be calculated by the following formula: [the amount of the control composition-the amount of the sweetener composition required for the equivalent sweetness] / [the amount of the control composition]. For example, taste different amounts of sweetener compositions described herein (e.g., 5, 4, 3, 2 and 1 mg of a composition comprising 65% sucrose and 1% silica) to find the sweetness equal to the control composition (e.g., 5 mg sucrose). In this case, if the test shows that 3 mg of the sweetener composition has the same sweetness as the control composition of 5 mg, the sweetness of improvement is calculated as (5-3) / 5=40%.

[0076] Sensory testing can use one or more different schemes.For example, sensory testing can be "triangulation method", follow ISO requirements or its combination.Taste testing can be the average of multiple tests.For example, each taste tester can eat multiple sweetener compositions or food, beverage or edible products comprising sweetener compositions, and sort them by relative sweetness.Taste testing can include tasting standards and determining whether the test composition is sweeter or not as sweet as the standard.

[0077] Taste testing can be a screening test, a professional taste test, or a market research test. A screening test can be performed by at least 1, 2, 3, 4, 5, 6, 7, 8, or 9 taste testers. A professional taste test can be performed by at least 10, 15, 20, 25, or 30 taste testers. A market research test can be performed by at least 31, 40, 50, 60, 70, 80, 90, 100, 150, 200, 300, 400, or 500 taste testers. A taste tester can be a person with an average taste perception. A taste tester can be a professional taste tester. A taste tester can be a person who has passed a tasting test to correctly identify a food or food component. A taste tester can be a person who can identify the relative amount of a taste or flavor (e.g., correctly sorting different amounts of sugar in water).

[0078] Although preferred embodiments of the present invention have been shown and described herein, it will be apparent to those skilled in the art that these embodiments are provided by way of example only. Those skilled in the art will now appreciate various variations, changes and substitutions without departing from the present invention. It should be understood that various alternatives to the embodiments of the present invention described herein may be used to implement the present invention. It is intended to define the scope of the present invention with the following claims, and to cover methods and structures and their equivalents within the scope of these claims.

[0079] The present invention provides embodiments including but not limited to the following:

[0080] 1. A method for preparing a sweetener composition, the method comprising mechanically coating a carrier compound with one or more sweetener carbohydrates and / or sweetener polyols; wherein the sweetener composition has an increased sweetness compared to a control composition; and wherein the control composition is composed of the same inclusions as the sweetener composition in ingredients and amounts, but does not contain the carrier compound.

[0081] 2. The method of embodiment 1, further comprising sonicating the sweetener composition to form a sonicated sweetener composition.

[0082] 3. The method of embodiment 1, further comprising passing the sweetener composition through a sieve to form a sieved sweetener composition.

[0083] 4. The method of embodiment 1, wherein the mechanical coating is performed by a mortar and pestle or a mechanical grinder.

[0084] 5. The method of embodiment 1, wherein the sweetness is increased by at least 10%, 20%, 30%, 40% or 50%.

[0085] 6. The method according to embodiment 1, wherein the sweetness is increased by 40-60%.

[0086] 7. A sweetener composition comprising one or more sweetener carbohydrates and / or sweetener polyols and 6-12% weight / weight of a carrier compound relative to the sum of the sweetener carbohydrates and the sweetener polyols; wherein the sweetener composition has an increased sweetness compared to a control composition; and wherein the control composition is composed of the same inclusions as the sweetener composition in terms of ingredients and amounts, but does not contain the carrier compound.

[0087] 8. The sweetener composition of embodiment 7, comprising about 8-10% w / w of the carrier compound relative to the sum of the sweetener carbohydrate and the sweetener polyol.

[0088] 9. The sweetener composition of embodiment 8, comprising about 8% weight / weight of the carrier compound relative to the sum of the sweetener carbohydrate and the sweetener polyol.

[0089] 10. The sweetener composition of embodiment 7, wherein the one or more sweetener carbohydrates are sucrose, glucose, maltose, lactose, high fructose corn syrup, high maltose corn syrup, or a combination thereof.

[0090] 11. The sweetener composition of embodiment 10, wherein the one or more sweetener carbohydrates are sucrose, glucose, or a combination thereof.

[0091] 12. The sweetener composition of embodiment 10, wherein the one or more sweetener carbohydrates is high fructose corn syrup.

[0092] 13. A composition as described in embodiment 7, wherein the sweetener polyol is selected from xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol, galactitol (dulcitol) and combinations thereof.

[0093] 14. The sweetener composition of embodiment 7, wherein the carrier compound is chitosan.

[0094] 15. The sweetener composition of embodiment 7, wherein the carrier compound is silica.

[0095] 16. A sweetener composition as described in embodiment 15, wherein the carrier compound is

[0096] 17. A sweetener composition as described in embodiment 15, wherein the carrier compound is

[0097] 18. The sweetener composition of embodiment 7, further comprising an artificial sweetener, a natural sugar substitute, or a combination thereof.

[0098] 19. A sweetener composition as described in embodiment 18, which comprises an artificial sweetener, wherein the artificial sweetener is selected from: potassium acesulfame, advantame, alitame, aspartame, sodium cyclamate, saccharin, cyclamate, neotame, neotame, P-4000, saccharin, aspartame-acesulfame and sucralose.

[0099] 20. A sweetener composition as described in embodiment 18, which comprises a natural sugar substitute, wherein the natural sugar substitute is selected from: brazil sweet protein, curculin, glycyrrhizin, glycerol, inulin, mogroside, mabinin, maltooligosaccharide, mannitol, miracle fruit protein, monatin, oleasterin, eudicotin, betadine, steviol glycosides, tagatose and thaumatin.

[0100] 21. The sweetener composition of embodiment 7, wherein the sweetener composition is formulated into granules.

[0101] 22. The sweetener composition of embodiment 21, wherein at least 50% of the particles have a diameter between about 25 microns and about 200 microns.

[0102] 23. The sweetener composition of embodiment 22, wherein at least 50% of the particles have a diameter between about 25 microns and about 74 microns.

[0103] 24. A sweetener composition as described in embodiment 7, wherein the composition comprises at least 90% by weight of a sweetener carbohydrate and / or a sweetener polyol and a carrier compound.

[0104] 25. The sweetener composition of embodiment 7, wherein the composition consists essentially of a sweetener carbohydrate and / or a sweetener polyol and a carrier compound.

[0105] 26. A sweetener composition as described in embodiment 25, wherein the composition consists of a sweetener carbohydrate and / or a sweetener polyol and a carrier compound.

[0106] 27. The composition of embodiment 7, wherein the composition does not comprise DNA, protein, lignin, or magnetic particles.

[0107] 28. The composition of embodiment 7, wherein the composition reduces the perceived bitterness of an edible product.

[0108] 29. A sweetener composition formulation comprising the sweetener composition of embodiment 7, wherein the formulation is a syrup.

[0109] 30. A sweetener composition formulation comprising the sweetener composition of embodiment 7, wherein the formulation comprises water.

[0110] 31. A composition comprising an edible product comprising the sweetener composition of embodiment 7.

[0111] 32. The composition of embodiment 31, wherein the edible product is selected from the group consisting of a food product, a beverage product, a pharmaceutical product, and a sanitary product.

[0112] 33. The composition of embodiment 31, wherein the edible product contains up to 2% silica.

[0113] 34. The composition of embodiment 31, wherein the edible product is less bitter than a control product, wherein the control product is identical to the edible product but lacks the sweetener composition of embodiment 7.

[0114] 35. A method of preparing an edible product, the method comprising replacing at least a portion of a sweetener ingredient with the sweetener composition of embodiment 7.

[0115] 36. A method of preparing an edible product, the method comprising adding a sweetener composition as described in embodiment 7.

[0116] Example

[0117] Example 1: Formation of Sweetener Compositions

[0118] Sucrose (80 g, pure, food grade) and silica (6.4 g, SM 660, pure, food grade, produced by WR Grace & Co) The mixture was ground in a coffee grinder. These solids were ground together for 20 seconds to form a powder (8% wt / wt silica in sucrose). The solids were transferred to an electric mortar and pestle. The upper pestle pressure was set at a scale reading of 6.5. The scraper was adjusted to close 6.5 rounds from the minimum contact point with the side of the mortar. The contact of the pestle with the side of the mortar was adjusted to close 11.5 rounds from the minimum contact point. The mixture was ground using a mortar and pestle for 5 minutes. The combined powdered mixture was optionally sonicated at 40 Hz for 30 min at 40 ℃. The mixture was then passed through a sieve (70 mesh) to remove larger particles. The powder that passed through the sieve was labeled as composition S1.

[0119] Example 2: Size Fractionation of Sweetener Compositions

[0120] The composition S1 of Example 1 was size fractionated by passing the composition through sieves with successively smaller openings to determine the particle size distribution of the composition, as shown in Table 2.

[0121] Table 2:

[0122] Size range (micrometers) %weight 74-200 23 53-74 8 37-53 12 25-37 39 <25 18

[0123] Example 3: Formation of Sweetener Compositions

[0124] A) Sucrose containing 8% silica - Powder preparation: Silica (4.0 g, SM 660, pure, food grade) was transferred to a mechanical grinder and ground for 20 seconds. The silica was then transferred to a mortar and pestle and further ground for 10 min. Sucrose (50 g, pure, food grade) was added to a mechanical grinder ( The mixture was ground in a mortar and pestle for 20 seconds. The sucrose was added in portions to a mortar and pestle for further grinding with silica for 10 minutes. Once all the sucrose was added, the mixture was ground for another 5 minutes with a mortar and pestle. The combined powdered mixture was sonicated at 40° C. for 30 minutes and then passed through a sieve (70 mesh) to remove larger particles. The powder that passed through the sieve was labeled as Composition 3A.

[0125] B) Syrup containing 8% silica in sucrose: Sucrose (70 g, pure, food grade) was transferred to a mechanical grinder and ground for 20 seconds. The ground sugar was transferred to a mortar and pestle and ground for another 10 min. The ground sample was transferred (while stirring) in portions to 37.7 g of deionized water preheated to 70° C. until a clear light yellow solution was obtained (yielding a solution with a sucrose to water ratio of 65:35). Silica (5.6 g, SM 660, pure, food grade, 8% relative to sucrose) (with stirring) was added portionwise to the sucrose syrup. The resulting solution was stirred vigorously for another 10 minutes. The dispersion was sonicated at 40°C for 30 min and labeled as composition 3B.

[0126] C) Sucrose syrup: 70 g of mechanically and physically ground sucrose were transferred in portions to 37.7 g of deionized water preheated to 70° C. A clear light yellow solution was obtained (sucrose to water ratio 65:35). The clear solution was stirred vigorously for another 10 minutes. The dispersion was sonicated at 40° C. for 30 min and marked as composition 3C.

[0127] Example 4: Tasting of the sweetener composition of Example 3

[0128] Three testers were each given two sets of triangle tests to taste the sweetener composition. The results are shown in the table here. "+" is the mark of the sample with the highest perceived sweetness.

[0129] Test 4A (Powder): Each test subject was given 4 mg of the following powdered samples: pure sucrose and 3A.

[0130] Table 4A:

[0131]

[0132] Test 4B (Syrup): Each subject was given 4 mg of the following syrup samples: 3B and 3C.

[0133] Table 4B:

[0134]

[0135] Test 4C (Solution): Each tester was given approximately 5 ml of a sample taken from two stock samples: i) 10 g sucrose in 500 mL deionized water, and ii) 10 g of 3A in 500 mL deionized water.

[0136] Table 4C:

[0137]

[0138] Example 5: Formation of Chocolate Containing Enhanced Sweetener Composition

[0139] The sample selected for fortification with sucrose added in all cream preparations was composition 3A (described in Example 3 - 8% sucrose in Dry preparation). Unsweetened dark chocolate (25 g) from "Galler chocolatier" was slowly melted in a hot water bath. While the chocolate was melting, about 7 g of milk was added in portions until a creamy soft texture was achieved. Sweetener or sugar was added to the melted chocolate and stirring was continued. The mixture was cooled to room temperature. The compositions of chocolates 5A-5D were made from the ingredients shown in the following table:

[0140] Element Chocolate 5A Chocolate 5B Chocolate 5C Chocolate 5D chocolate 25 25 25.258 25.267 milk 7 7 7.022 7.023 Sweeteners none Sucrose - 25mg 3A – 20 mg 3A – 25 mg

[0141] Example 6: Taste test of the chocolate composition of Example 5

[0142] Three taste testers were given small samples of the 4 chocolates. Details of the chocolate preparation are described in Example 5. The results of the taste test are described in Table 6.

[0143] Table 6:

[0144]

[0145] Example 7: Formation and Tasting of Paracetamol with Reduced Bitterness

[0146] Tablets of paracetamol ("Acamol TM" by Teva, also known as acetaminophen), a drug known to taste bitter, were crushed. Several 3 mg aliquots of the crushed drug were weighed in separate dishes. About 10 mg of sweetener was added dropwise to each portion. The experiment was repeated with two sweetener syrups: i) sucrose syrup (65 g sucrose in 35 g water), and ii) enhanced syrup (7 g sucrose was added to a syrup containing 65 g sucrose in 35 g water at 75°C). ). The results are disclosed in Table 7.

[0147] Table 7:

[0148]

[0149] Example 8: Formation of a Sweetener Composition Containing a Chitosan Carrier Compound

[0150] Chitosan ( B, 50μ particle size) was used to prepare the following samples:

[0151] A) Dry sample containing 8% chitosan in sucrose: 15 g sucrose was transferred to a mechanical grinder, 1.2 g (8%) chitosan was added and the mixture was ground for 20 seconds. After taking the sample, the mixture was transferred to a mortar and pestle and ground for another 10 min. A sample was taken from the ground mixture. The remaining ground mixture was sonicated at 40° C. for 30 min. The sample was passed through a sieve and marked as 8A.

[0152] B) Syrup containing 8% chitosan in sucrose, wherein the dry mixed powder was added to water at 70°C. 6 g of the sieved and ground chitosan mixture in sucrose (taken from compound 8A) was transferred in portions to 3 g of deionized water at 70°C. The dispersion was stirred vigorously for about 10 min. The dispersion was sonicated at 40°C for 30 min. The resulting chitosan syrup was opaque and had a dark orange color. The resulting starch syrup was opaque and white. A sample of the starch syrup was dried in an oven at 90°C for 72 hours and labeled 8B.

[0153] C) Syrup containing 8% chitosan in sucrose, wherein chitosan is added to sucrose syrup. 10 g of sucrose (grinded mechanically and manually) are transferred (while stirring) in portions to 5.4 g of deionized water preheated to 70° C. until a clear light yellow solution is obtained (resulting in a solution with a ratio of 65:35 between sucrose and water). 0.8 g (8%) chitosan is added in portions to the sucrose syrup (while stirring). The resulting dispersion is stirred vigorously for another 20 minutes. After stirring, the solution is sonicated at 40° C. for 30 min. The resulting syrup is opaque and has a dark orange color. The resulting starch syrup is opaque and white. A sample of the chitosan syrup is dried in an oven at 90° C. for 72 hours and is marked as 8C.

[0154] Example 9: Tasting of a sweetener composition comprising chitosan

[0155] Each tester was given 4 mg of sucrose and 8A solids and 6 mg of each sample from syrups 8B and 8C. The results are shown in Table 9.

[0156] Table 9:

[0157]

[0158] Symbol: X represents the sweetness level, X+ represents a sweeter taste than X

[0159] Example 10: Sweetener composition comprising glucose monohydrate

[0160] Each of Compositions 10A-10F was prepared using the following general procedure:

[0161] Glucose monohydrate (15 g, pure, food grade) was transferred to a mechanical grinder, 1.10 g (8%) of carrier compound was added, and the mixture was ground for 20 seconds. After taking the sample, the mixture was transferred to a mortar and pestle and ground for another 10 min. The sample was taken from the ground mixture. The remaining ground mixture was sonicated at 40° C. for 30 min and then passed through a sieve (70 mesh).

[0162] The experiment was repeated for each of Samples 10A-10E, and the carrier compound was selected to produce the following compositions:

[0163] 10A - Glucose monohydrate (without carrier compound) - ground and sieved

[0164] 10B - 8% of glucose monohydrate

[0165] 10C-8% in glucose monohydrate CN001 (chitosan, 200 nm particle size)

[0166] 10D-8% in glucose monohydrate SCP-1 (Chitosan, 200 mesh size)

[0167] Example 11: Taste testing of sweetener compositions containing glucose monohydrate

[0168] Each taster was given 4 mg of each solid sweetener composition. The results are described in Table 11 (containing replicates of 10C and 10D)

[0169] Table 11:

[0170]

[0171] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents an even sweeter taste than X+

[0172] Example 12: Formation of Sweetener Compositions with Other Carrier Compounds

[0173] 15 g of sucrose was transferred to a mechanical grinder, 1.2 g (8%) of carrier was added, and the mixture was ground for 20 seconds. After taking the sample, the mixture was transferred to a mortar and pestle and ground for another 10 min. A sample was taken from the ground mixture. The remaining ground mixture was sonicated at 40° C. for 30 min. The sample was sieved (70 mesh). Each taster was given 4 mg of the following sample, and the results are shown in Table 12:

[0174] 12A – Sucrose

[0175] 12B - 8% in sucrose CN001 (Chitosan, particle size - 200 nm)

[0176] 12C-8% in sucrose FGC-2 (chitosan, particle size-80 mesh)

[0177] 12D - 8% in sucrose LM 310(Maltodextrin)

[0178] 12E - 8% in sucrose GP 1030(Maltodextrin)

[0179] Table 12:

[0180]

[0181] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents an even sweeter taste than X+

[0182] Example 13: Formation of Sweetener Compositions with Other Carrier Compounds

[0183] 15 g of sucrose was transferred to a mechanical grinder, 1.2 g (8%) of the carrier compound was added, and the mixture was ground for 20 seconds. After taking the sample, the mixture was transferred to a mortar and pestle and ground for another 10 min. A sample was taken from the ground mixture. The remaining ground mixture was sonicated at 40° C. for 30 min.

[0184] 13A – Sucrose

[0185] 13B - 8% in sucrose CN001 (Chitosan, particle size - 200 nm)

[0186] 8% in 13C-sucrose CN002 (chitosan, particle size - 200nm)

[0187] 13D - 8% in sucrose SCP-1 (Chitosan, particle size - 200 mesh)

[0188] 13E - 8% in sucrose SCP-2 (Chitosan, particle size - 200 mesh)

[0189] 13F-8% in sucrose FGC-2 (Chitosan, particle size-80 mesh)

[0190] 13g - 8% of sucrose LM 310(Maltodextrin)

[0191] 8% in 13H-sucrose GP 1030(Maltodextrin)

[0192] The samples were sieved. Each taster was given 4 mg of the following samples, and the results are shown in Table 13:

[0193]

[0194] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents a sweeter taste than X+ Example 14: Sensory Testing Procedure

[0195] The test was conducted by a group of 8 taste experts who had previously undergone sensory testing. All participants had been trained. The test was divided into the following 4 parts:

[0196] a) Testing the sensory threshold of tasters

[0197] b) Calibration

[0198] c) Tasting of sucrose and S1 compositions - powder and syrup forms

[0199] d) Tasting of sucrose and S1 compositions - powder mixed in different media

[0200] Tasting procedure: All tasting phases except calibration were conducted in the form of a "triangle test": each participant was given three samples, two identical samples and one different sample, labeled with random numbers. Participants were instructed to name the different samples in each group and indicate the differences they perceived.

[0201] Participants were given two sets of tests per tasting, one of which included a single reference sample and the other contained both samples.

[0202] Sensory Thresholds: Panelists were given seven sets of triangle tests involving varying concentrations of sucrose dissolved in water.

[0203] Calibration step: This step adds to the tasting process as another way to test the panelists' threshold for sweetness. All panelists were given two sucrose samples labeled "A" and "B," 4 mg and 5 mg, respectively, to test the panelists' ability to discern such subtle changes.

[0204] The remaining tests were performed similarly - each sample was tested in two sets of triangle tests against sucrose as a reference.

[0205] Example 15: Sweetener composition Amount

[0206] Several compositions were prepared as described herein (Example 3), but the samples The amount was different, and taste testers tasted 4 mg of each sample to judge the relative The results are shown in Table 15 (each "+" means sweeter).

[0207] Table 15:

[0208]

[0209]

[0210] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents an even sweeter taste than X+

[0211] Note that 6% and 10% Compounds are better than no In addition, the compositions containing 6% and 10% Perkasil were not as sweet as the corresponding 8% The composition is sweet.

[0212] Example 16: Formation of a Sweetener Composition Containing a Sweetener Polyol

[0213] A) Using a mortar and pestle, 1.0 g of maltitol and 0.08 g of The mixture was hand-milled together for 10 min to form a maltitol sweetener composition containing 8% wt / wt silica. The resulting powdered mixture was sonicated at 40° C. for 30 min and then sieved (70 mesh). The resulting sweetener composition (16A) was stored in a refrigerator until testing.

[0214] B) Sorbitol (5.0 g) and (0.4 g) were ground together in a Moulinex mechanical grinder for 20 seconds. The resulting mixture was transferred to a mortar and pestle and ground manually for 10 min. The resulting powdered mixture was sonicated at 40°C for 30 min and then sieved to produce a final product containing sorbitol and (8% wt / wt) of sweetener composition (16B).

[0215] C) xylitol (5.0 g) and (0.4 g) were ground together in a Moulinex mechanical grinder for 20 seconds. The resulting mixture was transferred to a mortar and pestle and ground manually for 10 min. The resulting powdered mixture was sonicated at 40°C for 30 min and then sieved to produce a final product containing xylitol and (8% wt / wt) of sweetener composition (16C).

[0216] Example 17: Taste Testing of Sweetener Compositions Containing Sweetener Polyols

[0217] Tasters tasted 5 mg samples of each of the following 6 sweetener compositions: maltitol, 16A, sorbitol, 16B, xylitol, and 16C, and recorded their observations after each test. The observations are recorded in the following table:

[0218]

[0219]

[0220] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents a sweeter taste than X+. Y represents the sweetness level, Y+ represents a sweeter taste than Y, and Y++ represents a sweeter taste than Y+. Z represents the sweetness level, Z+ represents a sweeter taste than Z, and Z++ represents a sweeter taste than Z+.

[0221] Example 18: Formation of a Sweetener Composition Comprising a High Intensity Sweetener and Sucrose

[0222] A) Aspartame (5 mg) and sucrose (1.0 gram) were hand-ground together using a mortar and pestle for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 18A.

[0223] B) Acesulfame potassium (Acesulfame K) (10 mg) and sucrose (2.0 grams) were hand-grinded together using a mortar and pestle for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 18B.

[0224] C) A portion of saccharin on the order of grams (e.g., about 1.0 grams) was ground in a Moulinex mechanical grinder to reduce particle size. A small portion (10 mg) of ground saccharin was mixed with sucrose (2.0 grams) and the solids were hand-ground together with a mortar and pestle for 10 minutes. The resulting mixture was sonicated at 40° C. for 30 minutes, and the powdered mixture was sieved to produce the product sweetener composition 18C.

[0225] D) Sodium cyclamate (10 mg) and sucrose (2.0 grams) were hand-grinded together using a mortar and pestle for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 18D.

[0226] Example 19: Formation of a sweetener composition comprising a high intensity sweetener, sucrose and silica

[0227] A) Using a mortar and pestle, mix aspartame (10 mg), sucrose (2.0 g) and SM 660 (0.16 g) was hand-milled for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 19A.

[0228] B) Using a mortar and pestle, acesulfame potassium (10 mg), sucrose (2.0 g) and SM 660 (0.16 g) was hand-milled for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 19B.

[0229] C) A gram-scale portion of saccharin was ground in a Moulinex mechanical grinder to reduce the particle size. A small portion (10 mg) of the ground saccharin was mixed with SM 660 (0.16 g) and sucrose (2.0 g) were mixed and the solids were hand-ground together using a mortar and pestle for 10 min. The resulting mixture was sonicated at 40° C. for 30 min and the powdered mixture was sieved to produce the product sweetener composition 19C.

[0230] D) Using a mortar and pestle, mix sodium cyclamate (10 mg), sucrose (2.0 g) and SM 660 (0.16 gr) was hand-milled for 10 min. The resulting mixture was sonicated at 40° C. for 30 min, and the powdered mixture was sieved to produce the product sweetener composition 19D.

[0231] Example 20: Taste testing of a sweetener composition comprising a high intensity sweetener, sucrose and optionally silica

[0232] Each taster tasted each of the following 8 samples: 18A, 18B, 18C, 18D, 19A, 19B, 19C and 19D and recorded their observations after each test. The amount of each sample given to each tester was normalized according to the sweetness factor of the included high intensity sweetener according to the table below.

[0233]

[0234] Therefore, each tester tasted 2.5 mg of a sample containing aspartame (18A and 19A), 2.5 mg of a sample containing acesulfame potassium (18B and 19B), 2.0 mg of a sample containing saccharin (18C and 19C), and 4.2 mg of a sample containing sodium cyclamate (18D and 19D).

[0235] Each tester's observations are recorded in the following table:

[0236]

[0237]

[0238] Symbols: X represents the sweetness level, X+ represents a sweeter taste than X, and X++ represents a sweeter taste than X+. Y represents the sweetness level, Y+ represents a sweeter taste than Y, and Y++ represents a sweeter taste than Y+. Z represents the sweetness level, Z+ represents a sweeter taste than Z, and Z++ represents a sweeter taste than Z+. A represents the sweetness level, and A+ represents a sweeter taste than A.

[0239] Example 21: Formation of a Sweetener Composition Comprising High Fructose Corn Syrup

[0240] A) While stirring SM 660 (1.5 grams) was added in portions to 26.8 grams of high fructose corn syrup Isoglucose F42 (70% of total sugars by weight; 42% fructose / 58% glucose, dry solids wt / wt) to produce a silica to total sugar content ratio (wt / wt) of 8%. The clear yellow dispersion was sonicated at 40° C. for 30 min. The mixture was cooled to room temperature to produce the final sweetener composition 21A.

[0241] B) While stirring SM 660 (0.9 g) was added in portions to 27.0 g of high fructose corn syrup Isoglucose F42 (70% of total sugars by weight; 42% fructose / 58% glucose, dry solids wt / wt) to produce a silica to glucose content ratio (wt / wt) of 8%. The clear yellow dispersion was sonicated at 40° C. for 30 min. The mixture was cooled to room temperature to produce the final sweetener composition 21B.

[0242] C) While stirring SM 660 (1.5 grams) was added in portions to 26.1 grams of high fructose corn syrup Isoglucose F50 (72% of total sugars by weight; 50% fructose, 47% glucose, dry solids, wt / wt) to produce a silica to total sugar content ratio (wt / wt) of 8%. The clear yellow dispersion was sonicated at 40° C. for 30 minutes. The mixture was cooled to room temperature to produce the final sweetener composition 21C.

[0243] D) While stirring SM 660 (0.7 g) was added in portions to 26.0 g of high fructose corn syrup Isoglucose F50 (72% of total sugars by weight; 50% fructose, 47% glucose, dry solids, wt / wt) to produce a silica to glucose content ratio of 8% (wt / wt). The clear yellow dispersion was sonicated at 40° C. for 30 min. The mixture was cooled to room temperature to produce the final sweetener composition 21D.

[0244] Example 22: Taste Test of Sweetener Compositions Containing High Fructose Corn Syrup Each sample of each of the following 6 sweetener compositions was given to each taster twice (7 mg) in sequence: Isoglucose F42 (Galam), 21A, 21B, Isoglucose F50 (Galam), 21C, 21D, and their observations were recorded after each test. The observations are recorded in the following table:

[0245]

[0246] Symbols: X represents the sweetness level, X+0.5 represents a sweeter taste than X, X+1 represents a sweeter taste than X+0.5, X+1.5 represents a sweeter taste than X+1, and X+2 represents a sweeter taste than X+1.5. Y represents the sweetness level, Y+0.5 represents a sweeter taste than Y, Y+1 represents a sweeter taste than Y+0.5,

[0247] Y+1.5 represents a sweeter taste than Y+1.

[0248] Example 23: Formation of Hard Candy Containing an Enhanced Sweetener Composition

[0249] 154.023 g of high fructose corn syrup (HFCS) Isoglucose F42 was added to 98 g of sucrose and mixed in a pot heated over medium heat until the sucrose was completely dissolved. 60 g of water was added and the solution was stirred with a stirrer. The liquid was heated to a temperature of 149° C. It was then immediately poured into a mold and cooled at room temperature to produce the final hard candy 23A.

[0250] 92.406 g of HFCS+S1 (Isoglucose F42 with a ratio of Perkasil to glucose of 8% (wt / wt)) was added to 60 g of water and mixed in a pot heated over medium heat. 98 g of sucrose was added and the solution was stirred with a stirrer. The liquid was heated to a temperature of 149° C. It was immediately poured into a mold and cooled at room temperature to produce the final hard candy 23B.

[0251] 154.015 g of HFCS Isoglucose F42 was added to 60 g of water and mixed in a pot heated over medium heat. 58.80 g of S1 composition was added and the solution was stirred with a stirrer. The liquid was heated to a temperature of 149°C. It was then poured into a mold and cooled at room temperature to produce the final hard candy 23C.

[0252] Example 24: Taste Testing of Hard Candies Containing Enhanced Sweetener Compositions

[0253] Each taster was given one of the following 4 hard candies and was asked to record their observations after each test. The observations are recorded in the table below:

[0254]

[0255] Example 25: Formation of Meringues Containing Enhanced Sweetener Compositions

[0256] Preheat the oven to 93.3°C (200°F). Add a little of the S1 composition to the egg whites (97 g) before whipping. Whip the egg whites in a stainless steel or ceramic bowl on a low setting. Divide the remaining S1 composition (82.5 g for a 50% sugar reduction; 99 g for a 40% sugar reduction) into five equal portions. After about one minute of whipping, the egg whites become foamy and slowly add a portion of the S1 composition to the egg whites. After about 1.5-2 minutes, the egg whites have expanded two to three times in volume and slowly add another portion of the S1 composition. Slowly add the remaining portions of the S1 composition in 1.5 minute increments. Whip the egg whites until a stiff peak consistency is reached. The egg whites are then transferred to a piping bag and piped into a non-stick pan that can be lined with silicone or parchment paper. Bake the egg whites for 3 hours, rotating the pan once every hour. For the control reconstitute, 165 g of sucrose was used instead of the S1 composition.

[0257] Example 26: Taste testing of blended proteins containing enhanced sweetener compositions 5 trained and experienced panelists evaluated the blended protein samples from Example 25 in a round-table tasting format. The sugar control samples were evaluated and a reference score for the total sweetness was discussed (using an intensity scale of 0-100). The sugar-reduced samples containing the S1 composition were then tasted and a consensus total sweetness score was reached. Other appearance, fragrance, flavor, texture, and aftertaste attributes of each sample were also recorded. Subsequently, in the perception compartment, the total sweetness intensity of all samples (coded) was rated in duplicate using a line scale of 0-100. Data analysis was performed to determine whether there was any difference in total sweetness between the sugar control samples and each sugar-reduced formulation.

[0258] Tasting of the control sample: Not a lot of immediate sweetness, but then it builds. The overall sweetness was agreed to be about 55 on a 0-100 point scale. There were some additional slight malt and egg white flavors. There was a medium-high initial bitterness (bite) and a quick textural breakdown. There was sweetness and a bit of bitterness in the finish.

[0259] Tasting Notes of 50% Sugar Reduction Sample: Sweetness close to the control sample. A bit of barley sugar and chalky flavor. Some chalky texture.

[0260] Tasting of the 40% sugar reduction sample: Sweeter than the control sample. Has a slight chalky character, but nowhere near as much as the 50% sugar reduction sample.

[0261] Shown are the total sweetness rating scores from duplicate tastings by 5 panelists on a 0-100 intensity scale.

[0262]

[0263] Example 27: Formation of Whipped Cream Containing an Enhanced Sweetener Composition

[0264] The samples were prepared using double cream (223 g, Sainsbury's). After whipping the cream for two minutes, the S1 composition (13.83 g for 35% sugar reduction and 14.9 g for 30% sugar reduction) was gradually added while whipping the cream to the desired consistency using a hand mixer (low setting). For the control whipping cream, sucrose (21.28 g) was used instead of the S1 composition. For the Stevia whipping cream, the S1 composition was replaced with Stevia extract (0.1059 g).

[0265] Example 28: Taste testing of whipping cream containing enhanced sweetener compositions A group of eleven trained assessors evaluated control, 35% sugar reduction, 30% sugar reduction and stevia whipping cream samples using descriptive sensory properties analysis. Two 2-hour discussion and training sessions were held. During these sessions, the assessment team evaluated all products and proposed and agreed on descriptive words covering the appearance, fragrance, flavor, texture, mouthfeel and aftertaste characteristics of the samples. The assessors worked individually in their respective sensory assessment compartments and rated all samples for formal attribute intensity. A 100-point unstructured line scale was used, with non-verbal anchors for rating from low to high. Each sample was presented to the assessors in a manner marked with a three-digit code and evaluated three times by each assessor during a 2.5-hour session. The samples were presented according to a balanced design. The main residual aftereffects were evaluated in the mouth immediately after swallowing, one minute after swallowing and two minutes after swallowing. Plain crackers and mineral water were used as taste cleansers between samples. All samples were evaluated in a tasting chamber designed according to ISO 8589:2007 and illuminated by Northern daylight. As part of the training, the panel agreed on an overall sweetness reference score of 80 for the whipped double cream control sample. The reduced sugar samples containing the S1 composition were then compared to the control samples. The order of the samples was randomized to avoid potential bias. The data for each attribute were analyzed using analysis of variance to determine the attributes that distinguished the samples at the 5% significance level (P<0.05).

[0266] Whipping double cream: appearance and aroma

[0267]

[0268]

[0269] *Indicates significant difference at 95% confidence level

[0270] Samples with the same letter are not significantly different at the 95% confidence level.

[0271] All samples were very similar in appearance. Only the 35% sugar reduction sample was significantly creamier in color than the control and stevia. All samples had a similar creamy aroma. Only the 35% sugar reduction sample was significantly weaker than the control sample. All other samples were comparable.

[0272] Whipped double cream: taste in the mouth

[0273]

[0274] *Indicates significant difference at 95% confidence level

[0275] Samples with the same letter are not significantly different at the 95% confidence level.

[0276] When in the mouth, both sugar reduction samples were perceived as being as sweet as the control and stevia samples. The onset and build-up sweetness of the sugar reduction samples were also the same as the control samples. There were no significant differences in any other flavor attributes between the sugar reduction samples and the control samples. However, the stevia sample imparted a more unpleasant taste, taking longer to build up its sweetness than all other samples, and the sample was less creamy and much more bitter and metallic. The stevia sample also had a stronger licorice taste that was absent in all other samples.

[0277] Whipped double cream: texture and taste in the mouth

[0278]

[0279] *Indicates significant difference at 95% confidence level

[0280] Samples with the same letter are not significantly different at the 95% confidence level.

[0281] There were no significant texture or mouthfeel differences between the sugar reduced and control samples. The stevia samples melted faster and were more salivating than the 35% sugar reduced and control samples. All samples were very soft and smooth with medium consistency. A low oily mouth coating could be felt as the samples disintegrated in the mouth, and all samples gave a low to medium level of dry mouth.

[0282] Whipped Double Cream: Instant Aftertaste

[0283]

[0284] *Indicates significant difference at 95% confidence level

[0285] Samples with the same letter are not significantly different at the 95% confidence level.

[0286] The 30% sugar reduction sample was equal to the control and stevia samples in terms of overall sweetness in the immediate aftertaste. At this stage, the 35% sugar reduction sample was significantly less sweet than the control sample, however by 1 minute, it was again as sweet as the control sample. The stevia sample was still significantly more bitter, more metallic, and more licorice than the other samples. All samples left a similar low oily coating in the mouth and were moderately salivating. The stevia sample was significantly more mouth-drying than the remaining samples.

[0287] Whipping double cream: Aftertaste at 1 minute

[0288]

[0289] *Indicates significant difference at 95% confidence level

[0290] Samples with the same letter are not significantly different at the 95% confidence level.

[0291] All samples were equally sweet overall 1 minute after swallowing. The stevia sample was still significantly more bitter, more metallic, and more licorice-tasting than the other samples. All samples left a similarly low oily coating in the mouth and were moderately salivating. The stevia sample was significantly more mouth-drying than the rest of the samples.

[0292] Whipping double cream: Aftertaste at 2 minutes

[0293]

[0294] *Indicates significant difference at 95% confidence level

[0295] Samples with the same letter are not significantly different at the 95% confidence level.

[0296] Even 2 minutes after swallowing, the stevia samples continued to provide a noticeably stronger licorice flavor of medium intensity. By 2 minutes, the aftereffects were the same for all samples; low levels of numbness and tingling were felt. The dry mouth sensation persisted at fairly medium levels in all samples.

[0297] Figure 1 The total sweetness intensity of the whipped double cream samples over time is shown in . While the control sample was numerically slightly sweeter at all time points, most of the differences were very small and not statistically significant. The sweetness intensity of all samples started out moderately high. By 1 minute, while the overall sweetness had decreased, the samples maintained a moderately sweet aftertaste. Shortly after swallowing, the 35% sugar reduction sample was significantly less sweet than the control sample; by 1 minute, it was again as sweet as the control sample. There was no significant difference in total sweetness between the 35% and 30% sugar reduction samples containing the S1 composition.

[0298] Figure 2 The intensity of the licorice flavor of the whipped double cream samples over time is shown in Figure 1. The licorice flavor was a unique and unfavorably perceived characteristic of the stevia samples that distinguished them from the rest of the samples analyzed. The flavor was significantly stronger in the stevia samples during the rating period. The flavor started out strong in the mouth and diminished over time, leaving a medium intensity aftertaste by 2 minutes.

[0299] Figure 3 The creaminess intensity of the whipped double cream samples over time is shown in Figure 2. At all time points, the reduced sugar and control samples had comparable creaminess. All three samples were significantly higher than the stevia sample.

[0300] Figure 4 The bitterness intensity of the whipped double cream samples over time is shown in . Bitterness was not a dominant flavor characteristic in the control sample or the reduced sugar samples containing the S1 composition. The bitterness of the stevia samples was still significantly higher (low-medium intensity) compared to the other sample groups.

[0301] Figure 5 The intensity of mouth dryness over time for the whipped double cream samples is shown in Figure 2. When the whipped double cream was in the mouth, a similar low level of mouth dryness was perceived for all samples. Once swallowed, the mouth dryness increased for all samples, which was significantly more pronounced in the stevia samples than in the other samples. The mouth dryness continued to increase by 1 minute, but the stevia samples were significantly more mouth dry than the control samples only. The 35% and 30% sugar reduction samples had the same mouth dryness as the stevia samples and the control samples, and by 2 minutes, all samples peaked, leaving a similar moderate level of mouth dryness.

[0302] Overall, the reduced sugar samples containing the S1 composition provided very similar sensory properties in all forms compared to the control sample. The reduced sugar samples containing the S1 composition were as sweet as the control sample and the Stevia sample when in the mouth and 1 minute after swallowing. The 35% reduced sugar sample was significantly less sweet than the control sample shortly after the cream was swallowed. The 35% and 30% reduced sugar whipping creams were no more mouth drying than the control sample. The Stevia sample was different from the other samples due to its unique, strong residual licorice taste, which was significantly stronger than the other samples, and its unpleasant metallic and bitter taste. These flavors clearly masked the cream taste, which was significantly lighter than the other samples.

[0303] The present invention may be embodied in other specific forms without departing from its spirit or essential attributes.

Claims

1. A method for preparing a sweetener composition, the method include: adding a carrier compound to a syrup comprising a solvent and one or more sweetener carbohydrates or sweetener polyols to form a sweetener composition; wherein the carrier compound has at least 120 m 2 / g of specific surface area; wherein the sweetener composition has an increased sweetness compared to a control composition; and wherein the control composition is composed of the same contents as the sweetener composition in terms of ingredients and amounts, but does not contain the carrier compound.

2. The method of claim 1, further comprising dispersing the carrier compound.

3. The method of claim 2, wherein said dispersing said carrier compound comprises sonicating and / or homogenizing said sweetener composition.

4. The method of claim 1, further comprising sonicating the sweetener composition to form a sonicated sweetener composition.

5. The method of claim 1, further comprising passing the sweetener composition through a screen or a sieving tower to form a sifted sweetener composition.

6. The method of claim 1, wherein the sweetness of the sweetener composition is increased by at least 10%, 20%, 30%, 40% or 50% relative to a control composition.

7. The method of claim 1, wherein the carrier compound has a molecular weight of 120 to 300 m 2 / g specific surface area.

8. The method of claim 7, wherein the carrier compound has a molecular weight of 150 to 250 m 2 / g specific surface area.

9. The method of claim 7, wherein the carrier compound has a molecular weight of about 300 m 2 / g specific surface area.

10. The method of claim 1, wherein the sweetener composition comprises 0.01-2% w / w of the carrier compound relative to the sum of the sweetener carbohydrate and the sweetener polyol.

11. The method of claim 10, wherein the sweetener composition comprises 0.01-0.5% w / w of the carrier compound relative to the sum of the sweetener carbohydrate and the sweetener polyol.

12. The method of any one of claims 1-11, wherein the one or more sweetener carbohydrates are selected from sucrose, glucose, fructose, maltose, lactose, tagatose, high fructose corn syrup, high maltose corn syrup, and combinations thereof.

13. The method of any one of claims 1-11, wherein the sweetener polyol is selected from the group consisting of xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate, isomalt, lactitol, mannitol, dulcitol, and combinations thereof.

14. The method of claim 1, wherein the one or more sweetener carbohydrates and / or sweetener polyols comprise fructose, mannose, psicose, tagatose, xylose, galactose, arabinose, galactose, or any combination thereof.

15. The method of any one of claims 1-11, wherein the sweetener composition comprises a dairy product.

16. The method of any one of claims 1 to 11, wherein the support compound is titanium dioxide, magnesium oxide, magnesium hydroxide or calcium oxide.

17. The method of claim 16, wherein the support compound is silica.

18. The method of claim 17, wherein the silica is precipitated silica, amorphous silica or silica gel.

19. The method of any one of claims 1-18, wherein the sweetener composition does not comprise artificial sweeteners or natural sugar substitutes.

20. The method of any one of claims 1-11, wherein the solvent is water.

21. The method of any one of claims 1-11, wherein the sweetener composition is not further dried and is in the form of a homogenous syrup.

22. The method of any one of claims 1-11, further comprising drying the sweetener composition, wherein the dried sweetener composition is in granular form.

23. The method of claim 22, wherein at least 10% of the particles have a diameter between 25 microns and 200 microns.

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