Sweetener composition, food product, method of producing food product and use of supramolecular component

Abstract

The present invention relates to a food product comprising one or more ingredients, an anti-crystallization component and a sweetener component, the sweetener component comprising a sugar alcohol. The invention also relates to a method for producing a food product, to the use of the supramolecular component and to a sweetener composition.

Description

Technical Field

[0001] The present invention relates to a sweetener composition, and more particularly, to a sweetener composition according to the preamble of claim 1.

[0002] The present invention also relates to a food product, and more particularly, to a food product according to the preamble of claim 4.

[0003] The present invention also relates to a method for producing a food product, and more particularly, to a method for producing a food product according to the preamble of claim 11.

[0004] The present invention also relates to the use of a supramolecular assembly, and more particularly, to the use of a supramolecular assembly according to the preamble of claim 14. Background Art

[0005] Obesity is a medical condition, sometimes considered a disease in which abnormal or excessive accumulation of body fat has reached the point where it may have a negative effect on health. Excessive appetite for sugary, high-calorie foods is one of the main factors contributing to global obesity, possibly because of an imbalance of neurotransmitters that affects the motivation to eat. Therefore, sugar should be replaced with low-calorie sweeteners.

[0006] Many artificial sweeteners have drawbacks. The taste of stevia is bitter, but others think stevia tastes like menthol. Many people do not like the taste of stevia.

[0007] Sugar alcohols (also known as polyhydric alcohols, polyols, alditols or glycitol) are organic compounds, usually derived from sugars, with a hydroxyl group (-OH) on each carbon atom. They are white water-soluble solids that can occur naturally or can be produced industrially by the hydrogenation of sugars. Because they contain multiple -OH groups, they are classified as polyols.

[0008] Sugar alcohols are widely used in the food industry as thickeners and sweeteners. In commercial foods, sugar alcohols are commonly used to replace sucrose and are usually combined with high-intensity artificial sweeteners such as saccharin, aspartame, acesulfame K, sucralose to offset their low sweetness.

[0009] Sugar alcohols or polyols, as sugar substitutes, provide less calories than sugar (about half to one-third less calories, or even less), and are slowly converted into glucose. Therefore, sugar alcohols do not cause blood sugar to rise. Sugar alcohols have drawbacks because many sugar alcohols with relatively high sweetness cause an unpleasant cooling effect when the food contains sugar alcohol crystals. For example, erythritol has a relative sweetness of up to 80%, xylitol has a relative sweetness of up to 100%, and maltitol has a relative sweetness of up to 90%. In the context of this application, the relative sweetness is compared with the sweetness of sucrose, making the sweetness of sucrose 100%. The solubility of sugar alcohols decreases at lower temperatures. The unpleasant cooling effect of sugar alcohols limits their use in food. In addition, several different sugar alcohols in the same food may cause digestive problems.

[0010] Preservatives are substances or chemicals added to products such as food and beverages to prevent decomposition due to microbial growth or adverse chemical changes.

[0011] Researchers have reported that both high-intensity artificial sweeteners and artificial preservatives may cause hypersensitivity reactions, allergies, asthma, hyperactivity, nerve damage, and cancer. Refrigerating or freezing food can reduce or avoid the use of preservatives.

[0012] Therefore, there is a need for a sweetener compound that can even be used in different kinds of food, such that the sweetener compound contains a natural low-calorie sweetener component while the taste of the sweetener is pleasant. In addition, there is a need for different kinds of food containing a natural low-calorie sweetener component while the taste of the food is pleasant. In addition, there is a need for a beverage containing a natural low-calorie sweetener component while the taste of the beverage is pleasant. Summary of the Invention

[0013] The object of the present invention is to provide a sweetener composition, thereby solving or at least alleviating the drawbacks of the prior art.

[0014] The object of the present invention is achieved by a sweetener composition, the characteristics of which are as described in independent claim 1.

[0015] The object of the present invention is also achieved by a food, the characteristics of which are as described in independent claim 4.

[0016] The object of the present invention is also achieved by a method for producing food, the characteristics of which are as described in independent claim 11.

[0017] The object of the present invention is also achieved by using a supramolecular assembly, the characteristics of which are as described in independent claim 14.

[0018] Preferred embodiments of the present invention are disclosed in the dependent claims.

[0019] The present invention is based on the concept of providing a sweetener composition, which comprises an anti-crystallization component and a sweetener component. The sweetener component comprises sugar alcohols, and the sweetener composition is in the form of powder or gel or liquid.

[0020] A liquid sweetener composition is preferably used in some foods such as tomato ketchup. When the sweetener composition is in powder form, it is easy to store and transport. The gel is preferably used in some foods, such as ice cream.

[0021] In one embodiment, the anti-crystallization component is a liquid and the sweetener component is dissolved in the anti-crystallization component.

[0022] In one embodiment, the anti-crystallization component comprises any combination of the following substances: emulsifiers, ionic compounds, surfactants, surfactant precursors, and ionic compound precursors.

[0023] In an alternative embodiment, the anti-crystallization component comprises any combination of the following substances: emulsifiers, surfactants, surfactant precursors, and surfactant precursors.

[0024] In another alternative embodiment, the anti-crystallization component comprises an ionic compound.

[0025] In another alternative embodiment, the anti-crystallization component comprises an amphiphilic molecule or an amphiphilic molecule precursor; or

[0026] In another alternative embodiment, the anti-crystallization component comprises sodium bicarbonate.

[0027] In another alternative embodiment, the anti-crystallization component consists of sodium bicarbonate and acid molecules.

[0028] In another alternative embodiment, the anti-crystallization component comprises sodium bicarbonate and acid molecules.

[0029] In another alternative embodiment, the anti-crystallization component comprises any combination of the following substances: sodium salts, sodium acetate, sodium bicarbonate, and acid molecules.

[0030] In another alternative embodiment, based on the total weight of the anti-crystallization component, the anti-crystallization component comprises more than 95% by weight of sodium bicarbonate.

[0031] The anti-crystallization component may comprise up to 5% by weight of binders and impurities.

[0032] Sodium bicarbonate is a white crystalline solid, but usually appears in the form of fine powder. Sodium bicarbonate is non-toxic. Sodium bicarbonate is a compound with the chemical formula NaHCO3. It consists of a sodium cation (Na + ) and a bicarbonate anion (HCO3 -)It consists of. Sodium bicarbonate is not a surfactant, but when sodium bicarbonate reacts with an acid, sodium salts are formed. These salts are natural surfactants and provide the function of surfactants. Therefore, sodium bicarbonate can be used to form supramolecular assemblies that reduce the formation of sugar alcohol crystals. In addition, sodium carbonate can be used in clear liquids.

[0033] Lecithin is a general term referring to any group of yellowish-brown fatty substances that occur in animal and plant tissues. They are amphiphilic, capable of absorbing both water and fatty substances (thus being both hydrophilic and lipophilic). Therefore, lecithin can be used to form micelles to reduce the amount of sugar alcohol crystals in liquid products. An emulsifier is a food additive molecule that acts as a stabilizer for emulsions. A surfactant is a compound that reduces the surface tension between two liquids, between a gas and a liquid, or between a liquid and a solid.

[0034] In one embodiment, the sweetener component includes xylitol or erythritol.

[0035] Erythritol has a history of safe use as a sweetener and flavor enhancer in food and beverage products and is approved for use by government regulatory agencies in many countries. Its calorific value is 0.2 calories / gram. Erythritol has no effect on blood sugar or blood insulin levels and can thus be an effective sugar substitute for diabetics. Erythritol occurs naturally in some fruits and fermented foods.

[0036] Xylitol is used as a sugar substitute in manufactured products such as pharmaceuticals, dietary supplements, candies, toothpaste, and chewing gum, but is not a common household sweetener. The effect of xylitol on blood sugar is negligible because its metabolism does not depend on insulin. Humans absorb xylitol more slowly than sucrose, and xylitol provides 40% less calories than an equal mass of sucrose. It is approved as a food additive in the United States and elsewhere.

[0037] In an alternative embodiment, based on the total weight of the sweetener component, the sweetener component contains more than 95% by weight of xylitol.

[0038] This provides a sweetener component with a sweet taste, but sometimes the sweetener component may contain up to 5% by weight of binders and impurities.

[0039] In another alternative embodiment, based on the total weight of the sweetener component, the sweetener component contains more than 95% by weight of erythritol.

[0040] This provides a sweetener component with a sweet taste, but sometimes the sweetener component may contain up to 5% by weight of binders and impurities.

[0041] In another embodiment, the sweetener component consists of xylitol or erythritol.

[0042] In another embodiment, the sweetener component consists of xylitol.

[0043] In another embodiment, the sweetener component consists of erythritol.

[0044] In another embodiment, the sweetener component comprises xylitol and erythritol.

[0045] The present invention also relates to a food product. The food product comprises one or more food ingredients, an anti-crystallization component, and a sweetener component. The sweetener component comprises sugar alcohols.

[0046] This is a low-calorie food product sweetened with natural sweeteners.

[0047] In one embodiment, the food product is a liquid food product, a paste food product, or a solid food product.

[0048] The present invention is applicable to various products.

[0049] In an alternative embodiment, the food product is a liquid food product or a paste food product.

[0050] The present invention is preferably applicable to products containing liquids.

[0051] In another alternative embodiment, the food product is a beverage.

[0052] The present invention is preferably applicable to products containing liquids, such as beverages.

[0053] In another alternative embodiment, the food product is a beverage that contains carbon dioxide.

[0054] The present invention is preferably applicable to products containing liquids, such as soft drinks.

[0055] In another alternative embodiment, the food product is ice cream.

[0056] The present invention is preferably applicable to products containing liquids, such as ice cream.

[0057] In one embodiment, the food product comprises one or more supramolecular assemblies.

[0058] In another embodiment, the food product comprises one or more supramolecular assemblies composed of emulsifiers, surfactants, or ionic compounds.

[0059] In another alternative embodiment, the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region.

[0060] In another embodiment, the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome.

[0061] In another alternative embodiment, the food product comprises one or more clusters, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome.

[0062] In another alternative embodiment, the food product comprises one or more sweetener component molecules surrounded by supramolecular assemblies.

[0063] Typically, the cooling effect of sugar alcohols prevents the formation of supramolecular assemblies.

[0064] In one embodiment, the food product comprises a liquid component, and the concentration of the sweetener component in the liquid component, based on the weight of the sweetener component at equilibrium, exceeds the equilibrium solubility value at 20 °C by 5 wt% or more, or 10 wt% or more at 20 °C, or 20 wt% or more at 20 °C, or 5-50 wt% at 20 °C, or 5-20 wt% at 20 °C, or 5-70 wt% at 20 °C, or 5 wt% or more at 4 °C, or 10 wt% or more at 4 °C, or 20 wt% or more at 4 °C, or 5-50 wt% at 4 °C, or 5-20 wt% at 4 °C, or 5-70 wt% at 4 °C, or 5 wt% or more at -18 °C, or 10 wt% or more at -18 °C, or 20 wt% or more at -18 °C, or 5-50 wt% at -18 °C, or 5-20 wt% at -18 °C, or 5-70 wt% at -18 °C.

[0065] In an alternative embodiment, the food product comprises less than 1 wt% or less than 0.5 wt% or less than 0.1 wt% or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of sweetener component crystal particles based on the weight of the sweetener component.

[0066] In another alternative embodiment, the food product comprises a liquid component in which the concentration of the sweetener component exceeds the equilibrium solubility value at 20 °C by 5 wt% or more, or by 10 wt% or more at 20 °C, or by 20 wt% or more at 20 °C, or by 5 - 50 wt% at 20 °C, or by 5 - 20 wt% at 20 °C, or by 5 - 70 wt% at 20 °C, or by 5 wt% or more at 4 °C, or by 10 wt% or more at 4 °C, or by 20 wt% or more at 4 °C, or by 5 - 50 wt% at 4 °C, or by 5 - 20 wt% at 4 °C, or by 5 - 70 wt% at 4 °C, or by 5 wt% or more at -18 °C, or by 10 wt% or more at -18 °C, or by 20 wt% or more at -18 °C, or by 5 - 50 wt% at -18 °C, or by 5 - 20 wt% at -18 °C, or by 5 - 70 wt% at -18 °C, and the food product comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component based on the weight of the sweetener component.

[0067] The benefits of these embodiments can be seen from the examples.

[0068] In one embodiment, based on the weight of the sweetener composition and the anti-crystallization component, the amount of the anti-crystallization component is 0.01 - 0.7 times, or 0.03 - 0.3 times, or 0.1 - 0.3 times the amount of the sweetener component.

[0069] The benefits of these embodiments can be seen from the examples.

[0070] In one embodiment, the one or more food ingredients comprise any combination of the following: a liquid component containing water, ethanol, one or more components produced from grains, one or more components produced from milk, one or more components produced from eggs, a component containing fruit, a component containing vegetables, a component containing berries, and one or more components containing flavorings.

[0071] In an alternative embodiment, the one or more food ingredients include any combination of the following: water, ethanol, one or more components produced from grains, a component containing fruit, a component containing berries, and one or more components containing flavorings.

[0072] In another alternative embodiment, the one or more food ingredients comprise any combination of water and one or more components containing flavorings.

[0073] In another alternative embodiment, one or more food ingredients comprise any combination of the following: water and one or more components containing flavoring agents, and at least one of the one or more food ingredients is an acid.

[0074] In one embodiment, the food comprises any combination of the following: any of the embodiments of the sweetener components disclosed above, any of the embodiments of the anti-crystallization components disclosed above, and any of the embodiments of the sweetener compositions disclosed above.

[0075] The present invention also relates to a method for producing a food. The method comprises:

[0076] providing one or more food ingredients, a sweetener component, and an anti-crystallization component, the sweetener component comprising a sugar alcohol; and

[0077] forming a food from the one or more food ingredients, the sweetener component, and the anti-crystallization component.

[0078] In one embodiment, the method comprises forming one or more supramolecular assemblies from the anti-crystallization component.

[0079] In an alternative embodiment, the method is carried out using a device comprising a heating device, and the method comprises heating any combination of the following with the heating device: the sweetener component, the anti-crystallization component, the food, one or more food ingredients, and one or more food ingredients containing a liquid.

[0080] In another alternative embodiment, the method is carried out using a device comprising a heating device and a mixing device, and the method comprises heating any combination of the following with the heating device: the sweetener component, the anti-crystallization component, the food, one or more food ingredients, and one or more food ingredients containing a liquid, and mixing any combination of the following with the mixing device: the sweetener component, the anti-crystallization component, the food, one or more food ingredients, and one or more food ingredients containing a liquid.

[0081] In another embodiment, the method is carried out using a device comprising a heating device and a mixing device, and the method comprises heating any combination of the following with the heating device: the sweetener component, the anti-crystallization component, the food, one or more food ingredients, and one or more food ingredients containing a liquid, and mixing any combination of the following with the mixing device: the sweetener component, the anti-crystallization component, the food, one or more food ingredients, and one or more food ingredients containing a liquid, and increasing the temperature of a liquid comprising any combination of the following: the anti-crystallization component, the sweetener component, and the food.

[0082] In another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, at least one of the one or more food ingredients contains a liquid, and the method comprises mixing at least a portion of the one or more food ingredients containing a liquid and a sweetener component using the mixing device, and after mixing the one or more food ingredients containing a liquid and the sweetener component, the method comprises heating the mixed liquid and sweetener component using the heating device.

[0083] In another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, at least one of the one or more food ingredients contains water, and the method comprises mixing at least a portion of the one or more food ingredients containing water and a sweetener component using the mixing device, and after mixing the one or more food ingredients containing water and the sweetener component, the method comprises heating the mixed water and sweetener component using the heating device.

[0084] In another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, the one or more food ingredients contain water, and the method comprises mixing 5 - 50% of the one or more food ingredients containing water and an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more food ingredients containing water and a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid sweetener composition or the liquid anti-crystallization composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0085] 5 - 50% of the one or more food ingredients containing water provides a liquid, thereby facilitating the formation of supramolecular assemblies.

[0086] In another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, the one or more food ingredients contain water, and the method comprises mixing 5 - 50% of the one or more food ingredients containing water and an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more food ingredients containing water and a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid sweetener composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0087] In another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, wherein one or more food ingredients contain water, and the method comprises the steps of mixing 5-50% of one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid anti-crystallization composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0088] In yet another alternative embodiment, the method is carried out using an apparatus comprising a heating device and a mixing device, wherein one or more food ingredients contain water, and the method comprises the step of mixing one or more water-containing food ingredients, an anti-crystallization component, and a sweetener component together to provide a liquid composition, and heating the liquid composition comprising one or more water-containing food ingredients, an anti-crystallization component, and a sweetener component using the heating device.

[0089] Preferably, one or more supramolecular assemblies comprise a plurality of supramolecular assemblies.

[0090] The increase in temperature compensates for the cooling effect of the sugar alcohol, which prevents the formation of supramolecular assemblies.

[0091] In one embodiment, the food produced by the method comprises any combination of the following: any of the embodiments of the sweetener components disclosed above, any of the embodiments of the anti-crystallization components disclosed above, and any of the embodiments of the sweetener compositions disclosed above.

[0092] In one embodiment, the sweetener component is any of the embodiments of the sweetener components described above, the anti-crystallization component is any of the embodiments of the anti-crystallization components described above, and the food is any of the embodiments of the foods described above.

[0093] In one embodiment, a method for producing a food product comprises providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component comprises xylitol or erythritol. The one or more food ingredients comprise a water-containing component and any combination of the following: a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component comprises a surfactant molecule or a surfactant molecule precursor. The method further comprises forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product comprising any combination of the following: surfactant molecule clusters of the anti-crystallization component or surfactant molecule clusters comprising surfactant molecule precursors.

[0094] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetening component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component. The sweetening component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component; the food product comprising any combination of supramolecular assembly molecules of surfactant molecules comprising the anti-crystallization component, or supramolecular assemblies of surfactant molecules comprising the surfactant precursor.

[0095] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetening component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component. The sweetening component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The method further includes forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component; the food product comprising any combination of molecular micelles of surfactant molecules comprising the anti-crystallization component, or molecular micelles of surfactant molecules comprising the surfactant precursor.

[0096] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetening component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component. The sweetening component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetening component, and the anti-crystallization component; the food product comprising any combination of molecular micelles of surfactant molecules comprising the anti-crystallization component, or molecular micelles of surfactant molecules comprising the surfactant precursor. The step of forming the food product further includes increasing the temperature of the anti-crystallization component and the water.

[0097] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product comprising any combination of molecular micelles of surfactant molecules comprising the anti-crystallization component or molecular micelles of surfactant molecules comprising the surfactant precursor. The food product is a beverage.

[0098] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product comprising any combination of molecular micelles of surfactant molecules comprising the anti-crystallization component or molecular micelles of surfactant molecules comprising the surfactant precursor. The food product is ice cream.

[0099] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product comprising any combination of molecular micelles of surfactant molecules comprising the anti-crystallization component or molecular micelles of surfactant molecules comprising the surfactant precursor. The food product is a beverage, and the method further includes providing carbon dioxide to the food product.

[0100] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product includes any combination of molecular micelles of surfactant molecules containing the anti-crystallization component or surfactant molecular micelles containing a surfactant precursor. The food product is a beverage, and the method further includes providing carbon dioxide to the food product. The step of forming the food product includes being carried out in a system including a container.

[0101] In one embodiment, a method of producing a food product includes providing one or more food ingredients, a sweetener component, and an anti-crystallization component; and forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component. The sweetener component includes xylitol or erythritol. The one or more food ingredients include water and any combination of a fruit-containing component, a berry-containing component, and a flavoring agent. The anti-crystallization component includes a surfactant molecule or a surfactant molecule precursor. The method further includes forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component; the food product includes any combination of molecular micelles of surfactant molecules containing the anti-crystallization component or surfactant molecular micelles containing a surfactant precursor. The food product is a beverage, and the method further includes providing carbon dioxide to the food product. The step of forming the food product includes being carried out in a system including a container. The sweetener component is an embodiment of any of the sweetener components disclosed above. The anti-crystallization component is an embodiment of any of the anti-crystallization components disclosed above. The food product is an embodiment of any of the food products disclosed above.

[0102] The present invention is further based on the concept of using supramolecular assemblies to reduce the formation of sugar alcohol crystals in a food product that includes one or more food ingredients and a sugar alcohol.

[0103] In one embodiment, the food product includes an embodiment of any of the sweetener compositions disclosed above, the food product includes an embodiment of any of the anti-crystallizing agents disclosed above, and the food product is an embodiment of any of the food products disclosed above.

[0104] In one embodiment, the sugar alcohol in water exceeds 5 wt% or more of the equilibrium solubility value at a temperature of 20 °C or 4 °C or -18 °C.

[0105] In one embodiment, the sweetener component is an embodiment of any of the sweetener components disclosed above. The anti-crystallization component is an embodiment of any of the anti-crystallization components disclosed above. The food product is an embodiment of any of the food products disclosed above.

[0106] One advantage of the present invention is that it provides a sweetener composition containing sugar alcohols such that the crystals of the sugar alcohols do not cause an unpleasant cooling effect. In addition, the sweetener composition can be used in frozen foods, so that preservatives are not required or the amount thereof can be reduced. In addition, the sweetener composition can be used in beverages, so that sugar and artificial sweeteners are not required or the amounts thereof can be reduced. The present invention also provides a food sweetened with sugar alcohols such that the food can be frozen and the sugar alcohols do not cause an unpleasant cooling effect. In addition, the present invention provides a method for producing a food containing a sweetener composition containing sugar alcohols such that the sugar alcohols do not cause an unpleasant cooling effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0107] The present invention will be described in detail through specific embodiments with reference to the accompanying drawings, wherein

[0108] Figure 1 steps of an embodiment of the method according to the present invention are shown. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0109] The present invention provides a sweetener composition. The sweetener composition comprises an anti-crystallization component and a sweetener component. The sweetener component contains sugar alcohols, and

[0110] the sweetener composition is in the form of powder or gel or liquid.

[0111] In the context of the present application, the sweetener composition being in the form of powder means that the sweetener composition contains dry particles of the anti-crystallization component and dry particles of the sweetener component.

[0112] In the present application, a gel is a semi-solid having properties ranging from soft and fragile to hard and tough. In the context of the present application, a liquid means that the physical state of the composition is liquid at 4°C.

[0113] In the context of the present application, a crystal refers to the result of a process in which a crystal structure is formed from a fluid or from a material dissolved in a fluid.

[0114] Sugar alcohols (also known as polyhydric alcohols, polyols, sugar alcohols or glycitols) are organic compounds, usually derived from sugars, having a hydroxyl group (-OH) on each carbon atom. They are white water-soluble solids that can occur naturally or can be produced industrially by the hydrogenation of sugars. Since they contain multiple -OH groups, they are classified as polyols.

[0115] Preferably, the sweetener component contains xylitol or erythritol.

[0116] In another preferred embodiment, the sweetener component consists of xylitol or erythritol.

[0117] In another preferred embodiment, the sweetener component comprises more than 95% by weight of xylitol.

[0118] In another preferred embodiment, the sweetener component comprises more than 95% by weight of erythritol.

[0119] In another preferred embodiment, the sweetener component consists of xylitol.

[0120] In another preferred embodiment, the sweetener component consists of erythritol.

[0121] In certain embodiments, the anti-crystallization component comprises any combination of the following substances: emulsifiers, ionic compounds, surfactants, surfactant precursors, and ionic compound precursors.

[0122] In certain embodiments, the anti-crystallization component comprises any combination of the following substances: emulsifiers, surfactants, surfactant precursors, and surfactant precursors.

[0123] The emulsifier can be any combination of the following substances: gelatin, lecithin, monoglycerides and diglycerides, soapbark extract, sodium stearoyl lactate, cellulose gum, carboxymethyl cellulose, sucrose fatty acid esters, propylene glycol monostearate, polyglycerol polyricinoleate, carrageenan, xanthan gum, and gum karaya.

[0124] In certain embodiments, the anti-crystallization component comprises an ionic compound.

[0125] In certain embodiments, the anti-crystallization component comprises an amphiphilic molecule or an amphiphilic molecule precursor.

[0126] In certain embodiments, the anti-crystallization component comprises sodium bicarbonate.

[0127] In certain embodiments, the anti-crystallization component consists of sodium bicarbonate and an acid molecule.

[0128] In certain embodiments, the anti-crystallization component comprises sodium bicarbonate and an acid molecule.

[0129] In certain embodiments, the anti-crystallization component comprises any combination of the following substances: sodium salts, sodium acetate, sodium bicarbonate, and an acid molecule.

[0130] The present invention also relates to a food product. The food product comprises one or more food ingredients, an anti-crystallization component, and a sweetener component. The sweetener component comprises sugar alcohols.

[0131] A surfactant is a compound that reduces the surface tension between two liquids, between a gas and a liquid, or between a liquid and a solid. A surfactant can act as an emulsifier.

[0132] An amphiphile is a compound that has both hydrophilic (water-loving, polar) and lipophilic (fat-loving) properties. Such a compound is called amphiphilic. Common amphiphilic substances include soaps, detergents, and lipoproteins. Phospholipid amphiphiles are the main structural components of cell membranes. The micelles they form in aggregates are oblong. The lipophilic groups are usually large hydrocarbon moieties, such as long chains of the form CH3(CH2) n where n > 4.

[0133] The hydrophilic group belongs to one of the following categories:

[0134] A) Charged groups

[0135] Examples of anionic ones, where the lipophilic part of the molecule is represented by R, are:

[0136] Carboxylate: RCO2 - ;

[0137] Sulfate: RSO4 - ;

[0138] Sulfonate: RSO3 - .

[0139] Phosphate: The charged functional group in phospholipids.

[0140] Examples of cations:

[0141] Ammonium: RNH3 + .

[0142] B) Polar, uncharged groups. Examples are alcohols with large R groups, such as diacylglycerol (DAG) and oligoethylene glycols with long alkyl chains.

[0143] Typically, amphiphilic species have several lipophilic parts, several hydrophilic parts, or both. Proteins and some block copolymers are examples of this.

[0144] Amphiphilic compounds have a lipophilic (usually hydrocarbon) structure and a hydrophilic polar functional group (ionic or uncharged).

[0145] Due to having lipophilic and hydrophilic parts, some amphiphilic compounds can dissolve in water.

[0146] In one embodiment, the sweetener composition comprises a liquid component that is in a liquid physical state at a temperature of 20 °C, and the concentration of the sweetener component in the liquid component exceeds the equilibrium solubility value in the liquid component at a temperature of 20 °C.

[0147] In the context of the present application, solubility is the ability of a substance (solute) to form a solution with another substance (solvent). Insolubility is the opposite property, i.e., the solute cannot form such a solution. The solubility of a substance in a particular solvent is usually measured by the concentration of the solute in a saturated solution, in which no more solute can be dissolved. At this point, the two substances are in solubility equilibrium.

[0148] The present invention also relates to a food product. The food product comprises one or more food ingredients, an anti-crystallization component, and a sweetener component, and the sweetener component comprises sugar alcohols.

[0149] In certain embodiments, the food product is a liquid food product or a paste food product or a solid food product.

[0150] In certain embodiments, the food product is a liquid food product or a paste food product.

[0151] In certain embodiments, the food product is a beverage.

[0152] In certain embodiments, the food product is a beverage, and the food product comprises carbon dioxide.

[0153] In certain embodiments, the food product is ice cream.

[0154] In the context of the present application, a paste refers to a semi-liquid colloidal suspension. An example of a paste food product is tomato ketchup.

[0155] In certain embodiments, the food product comprises one or more supramolecular assemblies.

[0156] Preferably, the one or more supramolecular assemblies comprise a plurality of supramolecular assemblies.

[0157] In certain embodiments, the food product comprises one or more supramolecular assemblies composed of an emulsifier, a surfactant, or an ionic compound.

[0158] In certain embodiments, the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region.

[0159] Preferably, the one or more clusters comprise a plurality of clusters.

[0160] In certain embodiments, the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome.

[0161] In certain embodiments, the food product comprises one or more clusters, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome; or

[0162] In certain embodiments, the food product comprises one or more sweetener component molecules surrounded by supramolecular assemblies.

[0163] In certain embodiments, the food product comprising one or more sweetener component molecules surrounded by supramolecular assemblies means that the food product comprises a plurality of sweetener component molecules surrounded by a plurality of supramolecular assemblies.

[0164] In certain embodiments, the food product comprising one or more sweetener component molecules surrounded by supramolecular assemblies means that the food product comprises a plurality of sweetener component molecules inside the supramolecular assemblies.

[0165] In certain embodiments, the food product comprising one or more sweetener component molecules surrounded by supramolecular assemblies means that the food product comprises a large number of supramolecular assemblies surrounding the sweetener component molecules.

[0166] Supramolecular assemblies are complexes of molecules held together by non-covalent bonds. Colloids, biomolecular condensates, micelles, liposomes, and biological membranes are all examples of supramolecular assemblies.

[0167] Ionic compounds are compounds composed of ions held together by electrostatic forces called ionic bonds. Thus, ionic compounds are supramolecular assemblies.

[0168] In certain embodiments, the food product comprises a liquid component in which the concentration of the sweetener component exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or 5 - 50 wt%, or 5 - 20 wt%, or 5 - 70 wt% of the equilibrium solubility value at 20°C.

[0169] In certain embodiments, the food product comprises a liquid component in which the concentration of the sweetener component exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or 5 - 50 wt%, or 5 - 20 wt%, or 5 - 70 wt% of the equilibrium solubility value at 4°C.

[0170] In certain embodiments, the food product comprises a liquid component in which the concentration of the sweetener component, based on the weight of the sweetener component at equilibrium, exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or 5 - 50 wt%, or 5 - 20 wt%, or 5 - 70 wt% of the equilibrium solubility value at -18°C.

[0171] In certain embodiments, based on the weight of the sweetener component, the food comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt%, or from 0.5 wt% to 0.01 wt%, or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component.

[0172] In certain embodiments, the food comprises a liquid component, and the concentration of the sweetener component in the liquid component exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or from 5 - 50 wt%, or from 5 - 20 wt%, or from 5 - 70 wt% of the equilibrium solubility value at 20 °C. The food comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt%, or from 0.5 wt% to 0.01 wt%, or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component based on the weight of the sweetener component.

[0173] In certain embodiments, the food comprises a liquid component, and the concentration of the sweetener component in the liquid component exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or from 5 - 50 wt%, or from 5 - 20 wt%, or from 5 - 70 wt% of the equilibrium solubility value at 4 °C. The food comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt%, or from 0.5 wt% to 0.01 wt%, or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component based on the weight of the sweetener component.

[0174] In certain embodiments, the food comprises a liquid component, and the concentration of the sweetener component in the liquid component exceeds 5 wt% or more, or 10 wt% or more, or 20 wt% or more, or from 5 - 50 wt%, or from 5 - 20 wt%, or from 5 - 70 wt% of the equilibrium solubility value at -18 °C. The food comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt%, or from 0.5 wt% to 0.01 wt%, or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component based on the weight of the sweetener component.

[0175] When a solid compound is in chemical equilibrium with a solution containing the compound, there is a solubility equilibrium. This type of equilibrium is an instance of dynamic equilibrium because some individual molecules migrate between the solid phase and the liquid phase, making the rates of dissolution and precipitation equal to each other. When equilibrium is reached and not all of the solid has dissolved, the solution is considered saturated.

[0176] In certain embodiments, based on the weight of the sweetener composition and the anti-crystallization component, the amount of the anti-crystallization component is 0.01 to 0.7 times or 0.03 to 0.3 times or 0.1 to 0.3 times the amount of the sweetener component.

[0177] In certain embodiments, one or more food ingredients comprise any combination of the following: a liquid component containing water, ethanol, one or more components produced from grains, one or more components produced from milk, one or more components produced from eggs, a component containing fruit, a component containing vegetables, a component containing berries, and one or more components containing flavorants.

[0178] In certain embodiments, one or more food ingredients comprise any combination of the following: water, ethanol, one or more components produced from grains, a component containing fruit, a component containing berries, and one or more components containing flavorants.

[0179] In certain embodiments, one or more food ingredients comprise any combination of the following: water and one or more components containing flavorants.

[0180] In certain embodiments, one or more food ingredients comprise any combination of the following: water and one or more components containing flavorants, and at least one of the one or more food ingredients is an acid.

[0181] Figure 1 Shows the steps of an embodiment of the method according to the present invention.

[0182] The method comprises:

[0183] Providing one or more food ingredients, a sweetener component, and an anti-crystallization component, the sweetener component comprising a sugar alcohol; and

[0184] Forming a food product from the one or more food ingredients, the sweetener component, and the anti-crystallization component.

[0185] In certain embodiments, the method comprises forming one or more supramolecular assemblies from the anti-crystallization component.

[0186] In certain embodiments, the method is carried out using a device comprising a heating device, and the method comprises heating any combination of the following with the heating device: the sweetener component, the anti-crystallization component, the food product, the one or more food ingredients, and one or more food ingredients containing a liquid.

[0187] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, and the method comprises heating, using the heating device, any combination of: a sweetener component, an anti-crystallization component, a food product, one or more food ingredients, and one or more food ingredients containing a liquid; and mixing, using the mixing device, any combination of: a sweetener component, an anti-crystallization component, a food product, one or more food ingredients, and one or more food ingredients containing a liquid.

[0188] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, and the method comprises heating, using the heating device, any combination of: a sweetener component, an anti-crystallization component, a food product, one or more food ingredients, and one or more food ingredients containing a liquid; mixing, using the mixing device, any combination of: a sweetener component, an anti-crystallization component, a food product, one or more food ingredients, and one or more food ingredients containing a liquid; and increasing the temperature of the liquid comprising any combination of: an anti-crystallization component, a sweetener component, and a food product.

[0189] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, at least one of the one or more food ingredients contains a liquid, and the method comprises mixing, using the mixing device, at least a portion of one or more food ingredients containing a liquid and a sweetener component together; and after mixing the one or more food ingredients containing a liquid and the sweetener component together, the method comprises heating the mixed liquid and sweetener component using the heating device.

[0190] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, at least one of the one or more food ingredients contains water, and the method comprises mixing, using the mixing device, at least a portion of one or more food ingredients containing water and a sweetener component together; and after mixing the one or more food ingredients containing water and the sweetener component together, the method comprises heating the mixed water and sweetener component using the heating device.

[0191] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, one or more food ingredients contain water, and the method comprises mixing, using the mixing device, 5 - 50% of the one or more food ingredients containing water and an anti-crystallization component together to provide a liquid anti-crystallization composition; mixing, using the mixing device, at least a portion of the remaining one or more food ingredients containing water and a sweetener component together to provide a liquid sweetener composition; heating the liquid sweetener composition or the liquid anti-crystallization composition using the heating device; and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0192] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, one or more food ingredients contain water, and the method includes the steps of mixing 5 - 50% of one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid sweetener composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0193] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, one or more food ingredients contain water, and the method includes the steps of mixing 5 - 50% of one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid anti-crystallization composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device.

[0194] In certain embodiments, the method is carried out using an apparatus comprising a heating device and a mixing device, one or more food ingredients contain water, and the method includes the step of mixing one or more water-containing food ingredients, an anti-crystallization component, and a sweetener component together to provide a liquid composition, and heating the liquid composition comprising one or more water-containing food ingredients, an anti-crystallization component, and a sweetener component using the heating device.

[0195] Preferably, one or more supramolecular assemblies comprise a plurality of supramolecular assemblies.

[0196] In certain embodiments, the anti-crystallization component is mixed with one or more water-containing food ingredients to thereby provide an anti-crystallization gel. The temperature of the anti-crystallization gel is maintained. The method includes mixing the anti-crystallization gel with one or more food ingredients of the food and a sweetener component while forming small pieces of the anti-crystallization gel.

[0197] The heating device can be, for example, a process heating including flange heating. Flange heaters are designed for various containers or pressure vessels, heating gases and liquids as needed, and they are commonly used in many food heating applications to maintain precise temperatures throughout the food production process. They are also very helpful for liquid disinfection, which limits the risk of contamination, which has always been a major stress point for restaurant operators. In addition, screw plug heaters are commonly used in the food and beverage industry. This involves an electric heater that can heat various liquids in a small space, helping them maintain temperature even under corrosive conditions. The main quality provided by these two products is to always maintain a consistent temperature, even when heat is transferred inside and outside a sealed container.

[0198] The most common type of industrial mixing equipment is the high-shear mixer - where one component is dispersed into a main, continuous component (liquid), which is usually immiscible. The rotor and stator, or the arrangement of the rotor and stator, are used either in a tank containing the solution or in a pipe through which the solution will pass to generate shear. Batch high-shear mixers - the components to be mixed are fed into the mixing vessel from the top. These methods are usually used when greater capacity and faster processing speeds are required. In-line high-shear mixers - the rotor-stator device is contained in a housing with an inlet at one end and an outlet at the other. The ingredients are pumped through in a continuous flow by a pump set. They provide a more controllable mixing environment, require less floor space, and can be part of a continuous process.

[0199] The present invention also relates to the use of supramolecular assemblies for reducing the formation of sugar alcohol crystals in foods that contain one or more food ingredients and sugar alcohols.

[0200] Preferably, one or more supramolecular assemblies comprise a plurality of supramolecular assemblies.

[0201] Example 1 (comparative)

[0202] A sweetener composition was prepared by mixing 100 g of water and 39 g of erythritol at 20 °C. The erythritol was dissolved in water by mixing water containing erythritol. After a while, the sweetener composition contained erythritol crystals.

[0203] Erythritol crystals caused an unpleasant aftertaste.

[0204] Example 2 (comparative)

[0205] A sweetener composition was prepared by mixing 100 g of water and 20 g of erythritol at 20 °C. The erythritol was dissolved in water. The composition was stored at 4 °C. After storing at 4 °C for 8 hours, the sweetener composition contained erythritol crystals.

[0206] Erythritol crystals caused an unpleasant aftertaste.

[0207] Example 3 (comparative)

[0208] A sweetener composition was prepared by mixing 100 g of water and xylitol at 20 °C such that the concentration of xylitol exceeded the concentration specified by the equilibrium solubility value at 20 °C by 10%. The xylitol was dissolved in water. The composition was stored at 4 °C. After 24 hours, the sweetener composition contained xylitol crystals.

[0209] Xylitol crystals caused an unpleasant aftertaste.

[0210] Example 4 (according to the present invention)

[0211] A sweetener composition was prepared by mixing 10 g of xanthan gum, 100 g of water and erythritol at 25 °C such that the concentration of erythritol exceeded 10% of the concentration specified by the equilibrium solubility value. The erythritol was dissolved in water. The composition was stored at 4 °C.

[0212] After 8 hours, no erythritol crystals were formed, but the sweetener composition was in gel form. The erythritol crystals did not cause an unpleasant aftertaste.

[0213] According to this example, xanthan gum prevented or at least reduced the crystallization of the sugar alcohol, but the state of the composition containing xanthan gum was a gel. In this example, the sweetener composition contained a liquid component, which was water.

[0214] Example 5 (comparative)

[0215] A sweetener composition was prepared by mixing 0.5 g of lecithin, 100 g of water and erythritol at 20 °C such that the concentration of erythritol exceeded 10% of the concentration specified by the equilibrium solubility value. The erythritol was dissolved in water. The composition was stored at 4 °C.

[0216] After 24 hours, erythritol crystals were formed. The erythritol crystals caused an unpleasant aftertaste.

[0217] Example 6 (according to the present invention)

[0218] A food was prepared by preparing an anti-crystallization composition from 30 g of lecithin and 100 g of water, and a sweetener composition from 55 g of erythritol and 100 g of water. The sweetener composition of erythritol was heated to 18 °C. 30 g of the anti-crystallization composition and the heated sweetener composition were mixed.

[0219] After 24 hours, no erythritol crystals were formed, but the sweetener composition was opaque.

[0220] Example 7 (comparative)

[0221] A food was prepared by adding 8 g of lecithin, 100 g of water and erythritol to water at a temperature of 20 °C such that the concentration of erythritol exceeded 10% of the concentration specified by the equilibrium solubility value. The erythritol cooled the water. The erythritol and lecithin were insoluble in water. This example shows that heating is required to provide a composition that can be cooled.

[0222] This example was repeated by replacing lecithin with monoglyceride and diglyceride, soapbark extract, sodium stearoyl lactate, cellulose gum, carboxymethyl cellulose, sucrose fatty acid ester, propylene glycol monostearate, polyglycerol polyricinoleate, carrageenan and sterculia gum, and no erythritol crystals were formed.

[0223] Example 8 (comparative)

[0224] 8 g of lecithin, 100 g of water, and erythritol were added to water at a temperature of 20 °C such that the concentration of erythritol exceeded the concentration specified by the equilibrium solubility value by 10%, to prepare a food product. The erythritol cooled the water. The erythritol and lecithin were insoluble in water. The inventors surprisingly found that heating was required to provide dissolved lecithin and erythritol, which could be cooled after heating.

[0225] Example 9 (according to the present invention)

[0226] 20 g of erythritol was added to 80 g of water and then heated to 30 °C to form a sweetener composition, thereby preparing a food product. 6.5 g of baking soda (sodium bicarbonate) and 6 g of citric acid were added to 20 g of water to form an anti-crystallization composition. The sweetener composition and the anti-crystallization composition were mixed together and cooled to 4 °C. There was no crystallization after 24 hours.

[0227] Example 10 (according to the present invention)

[0228] 40 g of erythritol was added to 80 g of water and then heated to 30 °C to form a sweetener composition, thereby preparing a food product. 6.5 g of baking soda (sodium bicarbonate) and 6 g of citric acid were added to 20 g of water to form an anti-crystallization composition. The sweetener composition and the anti-crystallization composition were mixed together. There were no crystals after 24 hours.

[0229] Example 11 (according to the present invention)

[0230] 40 g of erythritol was added to 80 g of water to form a sweetener composition, thereby preparing a food product. 6.5 g of baking soda (sodium bicarbonate) and 6 g of citric acid were added to 20 g of water to form an anti-crystallization composition. The sweetener composition and the anti-crystallization composition were mixed together and then heated to 30 °C and finally cooled to 20 °C. There was no crystallization after 24 hours.

[0231] Example 12 (according to the present invention)

[0232] 48 g of erythritol was added to 80 g of water to form a sweetener composition, thereby preparing a food product. 13 g of baking soda (sodium bicarbonate) and 12 g of citric acid were added to 20 g of water to form an anti-crystallization composition. The sweetener composition and the anti-crystallization composition were mixed together and then heated to 30 °C and finally cooled to 20 °C. There was no crystallization after 24 hours.

[0233] Example 13 (comparative)

[0234] Mix 240 g of milk, 100 g of sugar, 480 g of cream and 5 g of vanilla extract in an ice cream mixer, and freeze the mixture at -18 °C to prepare a food product (ice cream). The frozen food product (ice cream) has a sweet taste and no unpleasant aftertaste.

[0235] Example 14 (comparative)

[0236] Mix 240 g of milk, 100 g of xylitol, 480 g of cream and 5 g of vanilla extract in an ice cream mixer, and freeze the composition at -18 °C to prepare a food product (ice cream). The frozen food product (ice cream) has an unpleasant aftertaste.

[0237] Example 15 (comparative)

[0238] Mix 240 g of milk, 135 g of erythritol, 480 g of cream and 5 g of vanilla extract in an ice cream mixer, and freeze the composition at -18 °C to prepare a food product (ice cream).

[0239] The frozen food product (ice cream) has an unpleasant aftertaste.

[0240] Example 16 (comparative)

[0241] Mix 240 g of milk, 50 g of xylitol, 480 g of cream and 5 g of vanilla extract in an ice cream mixer to thereby prepare a food product (ice cream). The milk and cream together contain 480 g of liquid (water). The composition is frozen at -18 °C.

[0242] The frozen food product (ice cream) is not sweet enough.

[0243] Example 17 (according to the invention)

[0244] Mix 100 g of xylitol, 480 g of water (in the ingredients) and 12 g of lecithin (powder) and heat to 30 °C to prepare a food product (ice cream).

[0245] The mixture is used to prepare ice cream, and the composition is frozen.

[0246] The frozen food product (ice cream) has a sweet taste and no unpleasant aftertaste. The inventors surprisingly found that lecithin can be used as an anti-crystallization component such that xylitol does not form a large number of crystals, thereby producing an unpleasant aftertaste in the frozen dessert. In this example, the sweetener composition contains a liquid component, and the liquid component is the water in the milk and cream. The inventors found that the sweetener composition contains a supramolecular assembly containing lecithin. In addition, the sweetener composition contains molecules of the sweetener component surrounded by the supramolecular assembly. The inventors surprisingly found that the supramolecular assembly of the anti-crystallization component does not impair the sweetness of the sweetener component.

[0247] Example 18 (According to the present invention)

[0248] Prepare the food (ice cream) according to Example 17, replacing lecithin with egg yolk at 20°C.

[0249] Example 19 (According to the present invention)

[0250] Mix 240 g of milk, 100 g of xylitol, 480 g of cream, lecithin from 40 g of egg yolk, and 5 g of vanilla extract in an ice cream mixer, and freeze the composition to prepare the food (ice cream). The milk and cream together contain 480 g of liquid (water). The composition is frozen in a carton package at -18°C, and the carton package is stored at -18°C for six months. Compare the food structure in the carton package with the food structure without the carton package. The inventors surprisingly found that the packaging further prevents the crystallization of xylitol in the frozen food. This means that when stored in a carton package, the food has fewer xylitol crystals and a better taste. In this example, the sweetener composition contains a liquid component, which is the water in milk, cream, and egg yolk.

[0251] The inventors repeated this example, replacing xylitol with erythritol. The inventors found that when the food is stored in the package, the food has fewer erythritol crystals and a better taste.

[0252] The inventors repeated this example, where the sweetener component is xylitol, and the carton package is replaced with glass and plastic packages. The inventors found that when the food is packaged in any package, the food has fewer erythritol crystals and a better taste. When the food is stored in a carton package, the taste is better than when stored in glass and plastic packages.

[0253] Example 20 (Comparison)

[0254] Prepare the food (beverage) by mixing 100 g of water, 10 g of sugar, and 4% natural lemon and lime flavoring. Cool and store the composition at 4°C.

[0255] The food (beverage) has a sweet taste and no unpleasant aftertaste.

[0256] Example 21 (Comparison)

[0257] Prepare the food (beverage) by mixing 100 g of water, 20 g of erythritol, and 4% natural lemon and lime flavoring. Cool the composition and store it at 4°C for 6 months.

[0258] The food (beverage) has a sweet taste and an unpleasant aftertaste.

[0259] Example 22 (Comparison)

[0260] 100 g of water, 15 g of erythritol and 4% natural lemon and lime flavoring were mixed to prepare a food (beverage). The composition was cooled and stored at 4 °C for 10 months.

[0261] The food (beverage) had a sweet taste. After 6 months, the food contained a precipitate containing xylitol. The precipitate caused an unpleasant aftertaste. Most beverages could not be mixed after preparation because they contained carbon dioxide. Therefore, xylitol itself was not a suitable sweetener for all general beverages.

[0262] Example 23 (comparative)

[0263] 100 g of water, 20 g of erythritol and 4% natural lemon and lime flavoring were mixed to prepare a food (beverage). The composition was cooled and stored at 1 °C for one week.

[0264] The food (beverage) had a sweet taste but an unpleasant aftertaste. Therefore, erythritol itself was not a suitable sweetener for all general beverages.

[0265] Example 24 (according to the present invention)

[0266] 100 g of water, 20 g of erythritol, 2.6 g of baking soda and 4 g of natural lemon and lime flavoring were mixed and heated to 27 °C to prepare a food (beverage). Then the composition was cooled and stored at 1 °C for one week.

[0267] The food had a supramolecular assembly of ionic compounds. The food (beverage) had a sweet taste and no unpleasant aftertaste. In addition, the color of the beverage did not change.

[0268] Example 25 (comparative)

[0269] 100 g of water, 20 g of erythritol, 2.6 g of baking soda and 4 g of natural lemon and lime flavoring were mixed without heating to prepare a food (beverage). Then the composition was cooled and stored at 1 °C for one week.

[0270] The food had a supramolecular assembly of ionic compounds. The food (beverage) had erythritol crystals and an unpleasant aftertaste.

[0271] Example 25 (according to the present invention)

[0272] 100 g of milk, 55 g of erythritol and 2 g of gelatin were mixed to prepare a food. The composition was heated to 100 °C.

[0273] The food had only a small amount of crystals, had a sweet taste and no obvious aftertaste. A gel was formed.

[0274] Example 26 (according to the present invention)

[0275] Mix 100 g of water, 55 g of erythritol, and 2 g of gelatin to prepare a food product. Heat the composition to 100 °C.

[0276] The food product has only a small amount of crystals, is sweet, and has no obvious aftertaste. A gel is formed.

[0277] Example 27 (According to the present invention)

[0278] Mix 100 g of milk, 55 g of erythritol, and 4 g of gelatin to prepare a food product. Heat the composition to 100 °C.

[0279] The food product has no erythritol crystals, is sweet, and has no aftertaste. A gel is formed.

[0280] Example 28 (According to the present invention)

[0281] Mix 100 g of water, 55 g of erythritol, and 4 g of gelatin to prepare a food product. Heat the composition to 100 °C.

[0282] The food product has no erythritol crystals, is sweet, and has no aftertaste. A gel is formed.

[0283] Example 29 (According to the present invention)

[0284] Mix 100 g of milk, 55 g of erythritol, and 1 g of gelatin to prepare a food product. Heat the composition to 100 °C.

[0285] The food product has some crystals and is sweet, with a refreshing aftertaste. A gel is formed.

[0286] Example 30 (According to the present invention)

[0287] Mix 100 g of water, 55 g of erythritol, and 1 g of gelatin to prepare a food product. Heat the composition to 100 °C.

[0288] The food product has some crystals and is sweet, with a refreshing aftertaste. A gel is formed.

[0289] Example 31 (According to the present invention)

[0290] First, prepare 80 g of the gel according to Example 25 and mix it with 200 g of cream and 30 g of milk powder. Mix the above mixture in a blender for 3 minutes and put it into an ice cream device to form ice cream. There are only a small amount of sugar alcohol crystals in the ice cream and it tastes good.

[0291] Example 32 (According to the present invention)

[0292] First, 80 g of the gel according to Example 25 was prepared and mixed with 200 g of cream and 30 g of milk powder. The above mixture was kept cooled and mixed in a blender for 1 minute, and then put into an ice cream device to form ice cream. This ice cream contains fewer sugar alcohol crystals than the ice cream of Example 31.

[0293] Example 33 (According to the present invention)

[0294] First, 80 g of the gel according to Example 28 was prepared and mixed with 200 g of cream and 30 g of milk powder. The above mixture was mixed in a blender for 1 minute and put into an ice cream device to form ice cream. There are no sugar alcohol crystals in the ice cream.

[0295] Example 34 (According to the present invention)

[0296] Examples 3 and 4 were repeated such that the sweetener composition comprised xylitol and a liquid component, and erythritol xylitol and a liquid component. The sweetener composition was tasted when it comprised 1 wt%, 0.5 wt%, 0.1 wt% and 0.01 wt% of sweetener component crystals based on the weight of the sweetener component.

[0297] The inventors found that the sweetener composition comprising 1 wt% of sweetener component crystals based on the weight of the sweetener component had a slight aftertaste.

[0298] The inventors found that the sweetener composition comprising 0.5 wt% of sweetener component crystals based on the weight of the sweetener component had a very small aftertaste.

[0299] The inventors found that the sweetener composition comprising 0.1 wt% of sweetener component crystals based on the weight of the sweetener component had a minimal aftertaste.

[0300] The inventors found that the sweetener composition comprising 0.01 wt% of sweetener component crystals based on the weight of the sweetener component had no aftertaste.

[0301] Example 35 (According to the present invention)

[0302] Example 3 was repeated such that the sweetener composition comprised a liquid component and the concentration of the sweetener component in the liquid component exceeded 3 wt%, 5 wt%, 10 wt%, 20 wt%, 50 wt%, 70 wt% and 80 wt% of the equilibrium solubility value of the liquid component at 20 °C, based on the weight of the sweetener component at equilibrium at 20 °C.

[0303] The inventors found that when the concentration of the sweetener component in the liquid component exceeded 3 wt% of the equilibrium solubility value, the sweetness of the sweetener composition as a syrup was not sufficient to sweeten most foods.

[0304] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 5 wt% or more of the equilibrium solubility value, the sweetener composition can be used to sweeten desserts.

[0305] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 10 wt% or more of the equilibrium solubility value, the sweetener composition is ideal for sweetening most desserts.

[0306] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 20 wt% or more of the equilibrium solubility value, the sweetener composition is beneficial for sweetening many desserts.

[0307] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 20 wt% or less of the equilibrium solubility value, the viscosity of the sweetener composition is ideal for most desserts.

[0308] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 50 wt% or less of the equilibrium solubility value, the viscosity of the sweetener composition is good for most desserts.

[0309] The present inventors have found that when the concentration of the sweetener component in the liquid component exceeds 70 wt% or less of the equilibrium solubility value, the viscosity of the sweetener composition is good for certain desserts.

[0310] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 80 wt% of the equilibrium solubility value, the viscosity of the sweetener composition is too high for certain desserts.

[0311] Repeat Example 20 such that the sweetener composition comprises a liquid component in which the concentration of the sweetener component exceeds 3 wt%, 5 wt%, 10 wt%, 20 wt%, 50 wt%, 70 wt% and 80 wt% of the equilibrium solubility value of the liquid component at 4 °C, based on the weight of the sweetener component equilibrated at 20 °C.

[0312] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 3 wt% of the equilibrium solubility value, the sweetness of the sweetener composition for beverages is not sufficient to sweeten most beverages.

[0313] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 5 wt% or more of the equilibrium solubility value, the sweetener composition can be used to sweeten beverages.

[0314] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 10 wt% or more of the equilibrium solubility value, the sweetener composition is ideal for sweetening most beverages.

[0315] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 20% by weight or more of the equilibrium solubility value, the sweetener composition is beneficial for sweetening many beverages.

[0316] The inventors have found that when the concentration of the sweetener component in the liquid component is 20% by weight or less of the equilibrium solubility value, the viscosity of the sweetener composition is ideal for most beverages.

[0317] The inventors have found that when the equilibrium solubility value is 50% by weight or less, the concentration of the sweetener component is good for most beverages.

[0318] The present inventors have found that when the concentration of the sweetener component in the liquid component is 70% by weight or less of the equilibrium solubility value, the viscosity of the sweetener composition is good for some beverages.

[0319] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 80% by weight of the equilibrium solubility value, the viscosity of the sweetener composition is too high for some beverages.

[0320] Example 31 was repeated, and the sweetener composition contained a liquid component in which the concentration of the sweetener component exceeded 3%, 5%, 10%, 20%, 50%, 70% and 80% by weight of the equilibrium solubility value of the liquid component at -18 °C, based on the weight of the sweetener component at equilibrium at 20 °C.

[0321] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 3% by weight of the equilibrium solubility value, the sweetness of the sweetener composition for beverages is not sufficient to sweeten most ice creams.

[0322] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 5% by weight or more of the equilibrium solubility value, the sweetener composition can be used to sweeten ice cream.

[0323] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 10% by weight or more of the equilibrium solubility value, the sweetener composition is ideal for sweetening most ice creams.

[0324] The inventors have found that when the concentration of the sweetener component in the liquid component exceeds 20% by weight or more of the equilibrium solubility value, the sweetener composition is beneficial for sweetening many ice creams.

[0325] The inventors have found that when the concentration of the sweetener component in the liquid component is 20% by weight or less of the equilibrium solubility value, the viscosity of the sweetener composition is ideal for most ice creams.

[0326] The inventors found that when the equilibrium solubility value is 50% by weight or less, the concentration of the sweetener component is good for most ice creams.

[0327] The inventors found that when the concentration of the sweetener component in the liquid component is 70% by weight or less of the equilibrium solubility value, the viscosity of the sweetener composition is good for some ice creams.

[0328] The inventors found that when the concentration of the sweetener component in the liquid component exceeds 80% by weight of the equilibrium solubility value, the viscosity of the sweetener composition is too high for certain ice creams.

[0329] This example was repeated with different sweetener compositions using different proportions of lecithin as an anti-crystallization component, different proportions of xanthan gum as an anti-crystallization component, and erythritol as a sweetener component.

[0330] When the amount of the anti-crystallization component is 0.005 times the amount of the sweetener component, based on the weight of the sweetener composition and the anti-crystallization component, the anti-crystallization component prevented very little crystallization of the sweetener component.

[0331] When the amount of the anti-crystallization component is 0.01 times the amount of the sweetener component, based on the weight of the sweetener composition, the anti-crystallization component prevented a small amount of crystallization of the sweetener component.

[0332] When the amount of the anti-crystallization component is 0.03 times the amount of the sweetener component, based on the weight of the sweetener composition, the anti-crystallization component prevented some crystallization of the sweetener component.

[0333] When the anti-crystallization component is 0.1 times the amount of the sweetener component, the anti-crystallization component prevented most of the crystallization of the sweetener component.

[0334] When the anti-crystallization component is 0.5 times the amount of the sweetener component, the anti-crystallization component practically prevented all crystallization of the sweetener component.

[0335] When the anti-crystallization component is 0.3 times the amount of the sweetener component, the anti-crystallization component almost prevented all crystallization of the sweetener component.

[0336] When the anti-crystallization component is 0.7 times the amount of the sweetener component, the anti-crystallization component practically prevented all crystallization of the sweetener component, but the composition was almost solid.

[0337] Example 36 (According to the present invention) The inventors found that arabitol, glycerol, isomaltitol, lactitol, maltitol, mannitol, sorbitol, and hydrogenated starch hydrolysates can be used as sweetener components.

[0338] In summary, hydrogenated starch hydrolysates and maltitol have a higher glycemic index than xylitol and erythritol. Lactitol, maltitol, mannitol, and sorbitol have a higher dental acidity than xylitol and erythritol. Arabinitol is not yet a widely produced sugar alcohol compared to xylitol and erythritol.

[0339] The present invention has been described above with reference to the embodiments shown in the drawings. However, the present invention is in no way limited to the above embodiments, but may vary within the scope of the claims.

Claims

1. A sweetener composition, wherein: - the sweetener composition comprises an anti-crystallization component and a sweetener component, - the sweetener component comprises sugar alcohols, and - the sweetener composition is in powder or gel or liquid form.

2. The sweetener composition according to claim 1, wherein: - the anti-crystallization component comprises any combination of the following substances: emulsifiers, ionic compounds, surfactants, surfactant precursors, and ionic compound precursors; or - the anti-crystallization component comprises any combination of the following substances: emulsifiers, surfactants, surfactant precursors, and surfactant precursors; or - the anti-crystallization component comprises an ionic compound, - the anti-crystallization component comprises an amphiphilic molecule or an amphiphilic molecule precursor; or - the anti-crystallization component comprises sodium bicarbonate; or - the anti-crystallization component consists of sodium bicarbonate and an acid molecule; or - the anti-crystallization component comprises sodium bicarbonate and an acid molecule; or - the anti-crystallization component comprises any combination of the following substances: sodium salts, sodium acetate, sodium bicarbonate, and an acid molecule.

3. The sweetener composition according to claim 1 or 2, wherein: - the sweetener component comprises xylitol or erythritol; or - the sweetener component comprises xylitol and erythritol; or - the sweetener component comprises more than 95% by weight of xylitol based on the total weight of the sweetener component; or - the sweetener component comprises more than 95% by weight of erythritol based on the total weight of the sweetener component; or - the sweetener component consists of xylitol or erythritol; or - the sweetener component consists of xylitol; or - the sweetener component consists of erythritol.

4. A food product, wherein: - the food product comprises one or more food ingredients, an anti-crystallization component, and a sweetener component, - the sweetener component comprises sugar alcohols.

5. The food product according to claim 4, wherein: - the food product is a liquid food or a paste food or a solid food; or - the food product is a liquid food or a paste food; or - the food product is a beverage; or - the food product is a beverage and the food product contains carbon dioxide; or - the food product is ice cream.

6. The food product according to claim 4 or 5, wherein: - the food product comprises one or more supramolecular assemblies; or - the food product comprises one or more supramolecular assemblies composed of emulsifiers, surfactants, or ionic compounds; or - the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region; or - the food product comprises one or more clusters, each of which has a hydrophilic region and a hydrophobic region, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome; or - the food product comprises one or more clusters, and at least one of the one or more clusters is a micelle, or at least one of the one or more clusters is a liposome; or - the food product comprises one or more sweetener component molecules surrounded by supramolecular assemblies.

7. The food product according to any one of claims 4 to 6, wherein: - The food product comprises a liquid component in which the concentration of the sweetener component exceeds by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% the equilibrium solubility value at 20 °C; or - The food product comprises a liquid component in which the concentration of the sweetener component exceeds by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% the equilibrium solubility value at 4 °C, - The food product comprises a liquid component in which the concentration of the sweetener component, based on the weight of the sweetener component at equilibrium, exceeds by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% the equilibrium solubility value at - 18 °C; or - Based on the weight of the sweetener component, the food product comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of sweetener component crystal particles; or - The food product comprises a liquid component in which the concentration of the sweetener component exceeds by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% the equilibrium solubility value at 20 °C, and the food product comprises less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of sweetener component crystal particles based on the weight of the sweetener component; or - The food product comprises a liquid component in which the concentration of the sweetener component exceeds the equilibrium solubility value at 4 °C by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% of the equilibrium solubility value at 4 °C, and the food product comprises less than 1 wt% or less than 0.5 wt% or less than 0.1 wt% or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component, based on the weight of the sweetener component; Or - The food product comprises a liquid component in which the concentration of the sweetener component, based on the weight of the sweetener component at equilibrium, exceeds the equilibrium solubility value at - 18 °C by 5 wt% or more, or by 10 wt% or more, or by 20 wt% or more, or by 5 - 50 wt%, or by 5 - 20 wt%, or by 5 - 70 wt% of the equilibrium solubility value at - 18 °C, and the food product comprises less than 1 wt% or less than 0.5 wt% or less than 0.1 wt% or less than 0.01 wt% or from 0.5 wt% to 0.01 wt% or from 1 wt% to 0.01 wt% of crystalline particles of the sweetener component, based on the weight of the sweetener component.

8. The food product according to any one of claims 4 to 7, wherein: - Based on the weight of the sweetener composition and the anti - crystallization component, the amount of the anti - crystallization component is 0.01 - 0.7 times or 0.03 - 0.3 times or 0.1 - 0.3 times the amount of the sweetener component.

9. The food product according to any one of claims 4 to 8, wherein: - The one or more food ingredients comprise any combination of the following: a liquid component containing water, ethanol, one or more components produced from grains, one or more components produced from milk, one or more components produced from eggs, a component containing fruit, a component containing vegetables, a component containing berries, and one or more components containing flavoring agents; or - The one or more food ingredients comprise any combination of the following: water, ethanol, one or more components produced from grains, a component containing fruit, a component containing berries, and one or more components containing flavoring agents; or - The one or more food ingredients comprise any combination of the following: water and one or more components containing flavoring agents; or - The one or more food ingredients comprise any combination of the following: water and one or more components containing flavoring agents; at least one of the one or more food ingredients is an acid.

10. The food according to any one of claims 4 to 9, wherein: The food comprises any combination of the following substances: a sweetener component as defined in any one of claims 1 to 3, an anti-crystallization component as defined in any one of claims 1 to 3, and a sweetener composition as defined in any one of claims 1 to 3.

11. A method for producing a food, wherein the method comprises: providing one or more food ingredients, a sweetener component and an anti-crystallization component, the sweetener component comprising a sugar alcohol; and forming a food from the one or more food ingredients, the sweetener component and the anti-crystallization component.

12. The method according to claim 11, wherein: the method comprises forming one or more supramolecular assemblies from the anti-crystallization component; or the method is carried out using a device comprising a heating device, and the method comprises heating any combination of the following substances with the heating device: the sweetener component, the anti-crystallization component, the food, the one or more food ingredients, and one or more food ingredients containing a liquid; or the method is carried out using a device comprising a heating device and a mixing device, the method comprises heating any combination of the following substances with the heating device: the sweetener component, the anti-crystallization component, the food, the one or more food ingredients, and one or more food ingredients containing a liquid, and mixing any combination of the following substances with the mixing device: the sweetener component, the anti-crystallization component, the food, the one or more food ingredients, and the one or more food ingredients containing a liquid; or the method is carried out using a device comprising a heating device and a mixing device, the method comprises heating any combination of the following substances with the heating device: the sweetener component, the anti-crystallization component, the food, the one or more food ingredients, and one or more food ingredients containing a liquid, and mixing any combination of the following substances with the mixing device: the sweetener component, the anti-crystallization component, the food, the one or more food ingredients, and the one or more food ingredients containing a liquid, and raising the temperature of a liquid comprising any combination of the following substances: the anti-crystallization component, the sweetener component, and the food; or the method is carried out using a device comprising a heating device and a mixing device, at least one of the one or more food ingredients contains a liquid, the method comprises mixing at least a portion of the one or more food ingredients containing a liquid and the sweetener component together with the mixing device, and after mixing the one or more food ingredients containing a liquid and the sweetener component together, the method comprises the step of heating the mixed liquid and sweetener component with the heating device; or the method is carried out using a device comprising a heating device and a mixing device, at least one of the one or more food ingredients contains water, the method comprises mixing at least a portion of the one or more food ingredients containing water and the sweetener component together with the mixing device, and after mixing the one or more food ingredients containing water and the sweetener component together, the method comprises the step of heating the mixed water and sweetener component with the heating device; or The method is carried out using an apparatus comprising a heating device and a mixing device, wherein the one or more food ingredients contain water, and the method comprises the steps of mixing 5 - 50% of the one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid sweetener composition or the liquid anti-crystallization composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device; or The method is carried out using an apparatus comprising a heating device and a mixing device, wherein the one or more food ingredients contain water, and the method comprises the steps of mixing 5 - 50% of the one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid sweetener composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device; or The method is carried out using an apparatus comprising a heating device and a mixing device, wherein the one or more food ingredients contain water, and the method comprises the steps of mixing 5 - 50% of the one or more water-containing food ingredients with an anti-crystallization component using the mixing device to provide a liquid anti-crystallization composition, mixing at least a portion of the remaining one or more water-containing food ingredients with a sweetener component using the mixing device to provide a liquid sweetener composition, heating the liquid anti-crystallization composition using the heating device, and mixing the liquid anti-crystallization composition and the liquid sweetener composition using the mixing device; or The method is carried out using an apparatus comprising a heating device and a mixing device, wherein the one or more food ingredients contain water, and the method comprises the step of mixing the one or more water-containing food ingredients, an anti-crystallization component, and a sweetener component together to provide a liquid composition, and heating the liquid composition comprising the one or more water-containing food ingredients, the anti-crystallization component, and the sweetener component using the heating device.

13. The method according to claim 11 or 12, wherein: The sweetener component is the sweetener component according to any one of claims 1 - 3, the anti-crystallization component is the anti-crystallization component according to any one of claims 1 - 3, and the food is the food according to any one of claims 4 - 10.

14. Use of a supramolecular assembly for reducing the formation of sugar alcohol crystals in a food, the food comprising one or more food ingredients and a sugar alcohol.

15. The use according to claim 14, wherein: The food comprises a sweetener as defined in any one of claims 1 to 3, the food comprises an anti-crystallizing agent as defined in any one of claims 1 to 3, and the food is the food as defined in any one of claims 4 to 10.

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