Composition for sweetening beverages, food products and desserts in powder form for preparing flavoring syrup

Abstract

The present invention relates to a composition for flavoring beverages, food products and desserts in the form of a powder for preparing a syrup, which composition contains sugars, natural or artificial flavors, acidulants, sweeteners, stabilizers and / or gum systems, natural and / or artificial pigments, preservatives, and which may optionally contain dairy products, whey, natural or artificial fruit extracts, a sweetening syrup for beverages, food products and desserts is produced as a result of its composition when mixed with 750 ml of water to prepare a powder for use in beverages, food products and desserts.

Description

[0001] background

[0002] The growing sales and use of sweeteners, typically in the form of syrups (i.e., in their liquid form), in beverages, desserts, and generally in the food industry, has led to several inconveniences, such as the transportation of plastic or glass containers, where the weight of the product and the type of packaging result in a significant amount of waste. The product, due to its size, has two disadvantages. The first is that most glass containers are subject to some risk of breakage and are heavy. Besides the damage caused by the emission of toxic fumes that can damage the ozone layer and the environment, the recycling costs are high due to the high temperatures used to melt the glass. As for plastic containers, while the potential for breakage and the weight of the packaging are certainly reduced, the space required to transport or store these products is too large. The second issue is the recyclability of the material. Glass is easily recyclable, although the recycling costs are high for the industry and the environment. Nevertheless, the weight of glass complicates the process, while the problem with plastic is the space required. However, if the product contained is a powder, its size makes it easier to transport, store, and recycle, pollution reduction is increased, and shelf life is extended due to the product's composition, making reducing the carbon footprint a major goal.

[0003] There are a plethora of existing beverage sweeteners, which are typically offered in restaurants, bars, or distributed in their liquid form, which complicates their distribution due to the high costs of transporting, storing, and ultimately disposing of the containers. As an improvement over existing sweeteners, the present invention not only seeks to reduce this cost and generate less waste and garbage to the benefit of the economy and the environment, but also seeks to reduce raw material costs, which is closely related to the creation of a powdered product that meets the health requirements of a healthy diet to protect consumers, while also positioning any potential consumer in accordance with the regulations of each country.

[0004] Thus, the powdered composition sold in bulk bags, in bulk or in individual bags, to which the user adds water and then mixes with their favorite beverage, is associated with a significantly reduced cost and sugar of the beverage compared to the most widely known and used products.

[0005] The present invention is a homogeneous mixture in which the powder is not only full of flavor and meets the requirements of the cafeteria or restaurant market in terms of flavor and sweetening penetration, so the present invention is perfectly designed as a water-soluble powder or room temperature, cold or hot liquid, but also allows the formation of granules or clumps after whipping the powder as shown on the packaging.

[0006] Among this group of ideas, there are patents identified as technical background, such as ES2328091, which relates to a dry mix for a beverage enriched with multiple vitamins and minerals, which relates to a beverage with a fruit and sweetener flavor, wherein the flavoring agent is in the range of 0.1% to 10%, the acidulant (citric acid) is in the range of 9% to 15-17%, and the sweetener (sucrose, fructose, glucose, maltose, lactose, preferably the first mentioned) is in the range of 0.05% to 10%. The above ingredients are the basic ingredients of the mixture protected by the patent, however, when the beverage is supplemented with vitamins, it is also recommended to include other ingredients, such as thickeners in the range of 1-5%, depending on the type of antioxidants, complexing agents and reducing agents used in the mixture.

[0007] The differences and essential points have been separated from the patents preceding this patent and the patent MX / a / 2023 / 001619 belonging to my invention, MX / a / 2023 / 001619 relates to a mixture in which the reduction of glass bottles is 99% and the reduction of PET can reach 92.3%. In this group of ideas, the cited patent and its claims differ from the present invention in the following respects:

[0008] 1. Firstly, in the sugar composition, as the sugar composition can now include other sugars such as glucose, maltodextrin, agave inulin or other types of polysaccharides.

[0009] 2. Secondly, the thickener may be chosen especially from natural or artificial gums such as: carboxymethylcellulose, xanthan gum, carrageenan, guar gum, agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, grenetin, pectin.

[0010] 3. Thirdly, we have acidulants such as citric acid and malic acid which, although they have been used in formulations of this type, are not found in the final composition claimed in this invention.

[0011] 4. As another point of differentiation, we have artificial and / or natural sweeteners, some examples of which are: monk fruit, stevia, xylitol, erythritol, acesulfame potassium, alitame, aspartame, aspartame-acesulfame potassium salt, cyclamate, steviol glycosides, neotame, neohesperidin, dihydrachalcone, isomalt, lactitol, maltitol, sorbitol, thaumatin, etc.

[0012] 5. On the other hand, preservatives tend to use benzoates, sorbates, plant extracts, spices, and fruit seeds (especially citrus and high in antioxidants).

[0013] 6. Finally, use water, flavorings, and colorings according to the Norms of Manufacture (NOMs) established by our country and the Food and Drug Administration (the agency responsible for these regulations in the United States) and the corresponding authorities in each country.

[0014] The above content expresses a commitment to health and the world economy, increases social responsibility for pollution issues, and therefore, the new advantages derived from the previous patents and this patent are described as context, but only their novelty is claimed in the claims section.

[0015] Purpose of the Invention

[0016] The main objective is to produce natural or artificial powdered sweeteners that comply with the legal guidelines for their use within the quality ranges established by the authorities and the flavor standards set by the end users, in order to obtain an ideal homogeneous mixture for the flavored beverage industry.

[0017] Objective 1: Minimize waste generation by eliminating PET or glass packaging generated by the food and beverage syrup industry.

[0018] Objective 2: Generate at least 70% transportation cost savings due to the weight of the input itself, at least 70% or more transportation and storage space savings, and reduce carbon footprint.

[0019] Objective 3: To produce beverages with ingredients approved by the relevant authorities and with regard to health, as well as their regulations in terms of sweetness and flavor. Therefore, we seek to use low-calorie sugars or sweeteners in order to produce powders with harmless ingredients that do not harm the health of the consumer when consumed, although they may have nutritional value and / or be inert.

[0020] Objective 4: To prepare a homogeneous and easily soluble mixture to obtain a smooth consistency with no lumps or particles in the syrup.

[0021] Objective 5: To reduce transport costs and waste emissions caused by the industry by producing large packaging that is extremely complex to handle for recycling or recovery.

[0022] Objective 6: To reduce raw material space in the facility in food or beverage preparation areas and in storage areas for inventory or stock in warehouses. Detailed Description of the Invention

[0024] The present invention is a powdered sweetening composition for beverages, foods and desserts for preparing flavored syrups, which can be diversified into various types of preparations:

[0025] 1. Syrup-based formulations in powder and / or concentrate form for dilution with sweeteners and / or artificial and / or natural flavorings.

[0026] 2. Syrup-based formulas in powder and / or concentrate form, diluted with sweeteners and / or fruit or natural extracts.

[0027] 3. Lactic syrup-based formulations in powder and / or concentrate form, diluted with sweeteners and / or artificial and / or natural flavorings.

[0028] It can be seen that the above-mentioned preparations have similar basic ingredients, but the composition becomes different by changing some of the ingredients. However, it is obvious that they can all be prepared using the combination of the compounds listed in each part. The only differentiating factor among them is the type of final preparation obtained from the mixture of the various ingredients, always with one of them as the main axis to obtain the desired result.

[0029]

[0030]

[0031]

[0032] In this group of ideas, we consider that in the refinement of sweetening compositions for beverages, foods and powdered desserts in their various forms, in order to prepare flavored syrups, the various ingredients and elements can be combined in the following proportions, in general, since they vary greatly from recipe to recipe, as do the ingredients, but on three types of basic ingredients, the proportions between them are such that:

[0033] -10% to 99% as a percentage of sugar.

[0034] -0.5% to 20% as flavoring.

[0035] -0.01%-10% as acidifier.

[0036] -0.1% to 30% as a sweetener.

[0037] - 0.01% to 20% as a percentage by weight of the stabilizer.

[0038] -0.01% to 10% as a colorant; and

[0039] -0.01% to 10% as a preservative.

[0040] The formulation is designed in such a way that, depending on the ratio of the diluents used, it produces the desired viscosity depending on the amount of powder (composition) and the liquid agent to be combined. The sweetening composition for beverages, foods, and dessert powders to prepare flavored beverage syrups is diluted in 750 ml of water (i.e., purified water) with a pH between 6.5 and 8.5. When added, for formulations that do not undergo a foaming reaction, it should be immediately stirred by hand by whipping or shaking for at least 30 seconds, or liquefied at a low speed of no more than 10 seconds, or stirred with a hand mixer for at least 20 seconds. Once this step is completed, the mixture should be allowed to stand for 5-10 minutes so that its additives produce a consistency and thick viscosity similar to that of syrups already used on the market. Due to the nature of its contents, the refined syrup can have a shelf life of up to 24 months, which can be extended depending on the preservatives used. Once mixed, the product has a shelf life of at least 12 months at room temperature; it is also possible to extend the shelf life when refrigerated.

[0041] In the case of this powdered sweetener composition for beverages, foods, and desserts, flavored syrups can be prepared using various bottle sizes, such as 750 ml, but any capacity can be achieved. Regarding packaging, it is recommended to use a 3-5 gram bag, which is a significant advantage, as a 1-liter PET bottle, including the cap and all, weighs 65 grams, while a glass bottle weighs 495 grams or more. In this sense, the size, thickness, capacity, or diameter of the cardboard can withstand the weight of 12 bottles, as well as an average storage space of 1190 cm. 3 The requirement for a 750ml bag of 345g is another consideration that is eliminated or significantly reduced with the advent of powders; in other words, a 750ml bag of 345g would only require 250cm 3 This will save an average of 87% of space, an average of 1kg per bottle, and by reducing or compressing it into tablets or freeze-drying or vacuum packaging, the weight saving is up to about 90%.

[0042] While specific ingredients have been specified in the exemplary formulations, it will be apparent to one skilled in the art that various other ingredients may be substituted for those listed, provided they have the same effect or produce the same results. For example, one or more combination stabilizers may be used in addition to currently existing additives, new fat replacers may be used to avoid the use of vegetable fats or other types of fats, as well as lactose-free milk from cows and / or other animals, or seed milks or seed flours currently consumed, which additives, when combined, may induce milky, creamy, fatty, and / or all sensations without actually having them; they may simply be additives that have managed to induce those sensations in our palate.

[0043] This powder formulation can be supplemented with micronutrients, which may include: L-theanine, yeast beta-glucan, lettuce phytosterol ascorbic acid, choline bitartrate, vitamins A, B1, B2, B6, B9, B12, C, D2, D3, E, H, which are not for medical use but supplement the functionality of the product; this is related to retaining the originally desired flavor, as these additions of certain flavors in the formulation can change the flavor, causing the syrup to not reach the desired quality point.

[0044] In this vein, it is sought that the sweetening compositions used for the preparation of flavored syrups, foods and powdered desserts are as natural as possible, when adding vitamins, preservatives and sweeteners, so as to avoid variations that do not comply with official and international standards, taking into account that the flavor must be a defined taste for quality control and to improve the quality of humans, protecting their health.

[0045] Typically, the desired properties of the input material are that the powder must not exceed 5% moisture content; if it is a coarse powder, its particles must be of a size such that all pass through a 2000 sieve and no more than 40% pass through a 355 sieve, the maximum acceptable size for the powder; and if it is a very fine powder, the particles must be of a size such that all pass through a 125 sieve. To this end, during the spray drying process, standardization is achieved by sieving, using a 355 sieve, where only 40% of the particles will pass through, and a 180 sieve for larger particles, resulting in a particle size of 600 microns, to achieve uniformity. These standards are ideal for certain mixtures, generally for a powder that is homogeneous and conforms to its dilution characteristics in water. Depending on the input material or raw material, any material that exceeds this size, which is then mixed with the raw material of the desired size to obtain the desired powder, may be re-sprayed and sieved again using the corresponding sieve size.

[0046] The sugar is selected based on the flavor profile of the recipe, so a single sugar is used, or a mixture of sucrose or refined sugar, raw sugar, muscovado sugar, glucose, maltodextrin, corn starch, agave inulin, polysaccharides, and coconut sugar can be prepared, with one or more of these present in a concentration of 10% to 90% by weight. Similarly, the stabilizer and / or gum system is selected from carboxymethylcellulose, xanthan gum, carrageenan, guar gum, agar, agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, punica granatum, pectin, or a combination of two or more thereof, with a content ranging from 0.01% to 20% by weight. Depending on the desired consistency or thickness of the syrup, one or more of these can be selected by combining two or more of the above products.

[0047] The food preservatives are selected from available natural and / or artificial options and are used alone or in combination of two or more depending on the shelf life given to the prepared product and the type of packaging of the sweetening composition for preparing beverages, foods and powdered desserts of flavored syrups.

[0048] Flavoring agents can be composed of various extracts; fruits, plants, flowers and / or crushed seeds and / or essential oils, either naturally or in combination with another natural and / or artificial flavoring agent to fix the flavor. To achieve the desired flavor, they must be present in a range of 0.5% to 20% by weight of the product, increased by the addition of stabilizers, preservatives and / or micronutrients, as these elements are the ones that most vary the original flavor or the flavor sought, and once added to the mixture to obtain the syrup, they cause the greatest changes. Such flavoring agents and sweeteners are selected based on the flavor profile of the recipe, the latter mainly taking into account the sweetness of the flavoring portion for human consumption and the energy content, that is, the caloric content it contains when sold. Therefore, there are various natural sweeteners that can be mixed with it, such as: monk fruit, stevia, xylitol, erythritol and artificial sweeteners and colorants: acesulfame potassium, alitame, aspartame, aspartame-acesulfame salt, cyclamate, steviol glycosides, neotame, neohesperidin, dihydrochalcone, isomaltol, lactitol, maltitol, sorbitol, thaumatin, as long as these combinations are within the range of 0.1% to 30% by weight of the product, one or two or more combinations can be selected, regardless of whether they are two or more natural, two or more artificial or at least one natural and one artificial combination. These powders are usually in the form of spray-dried microencapsulated, but other dehydration methods can also be used as long as they ensure the stability of the active ingredient at a moisture content of no more than 5%.

[0049] Therefore, the protection scope of the present invention should not be interpreted solely based on the manner of the above-mentioned embodiments, but should be determined by reasonable interpretation of the contents of the claims. Example

[0050] Example 1:

[0051] According to each recipe, it is possible to choose to combine certain ratios of ingredients to dilute flavorings and sweeteners, as well as sugar. The recipe for a syrup base in the form of a powder and / or concentrate diluted with sweeteners and / or artificial and / or natural flavorings specifies the presence of benzoates and sorbates as preservatives, the latter being substituted for propylparaben in order to preserve the properties and quality of the powder without altering the flavor or color. Furthermore, the presence of other acidulants is also realized, which are therefore added to the combined citric acid or replaced by malic acid:

[0052] Element ％ carbohydrate 10 to 99 Natural and / or artificial flavorings 0.5 to 20 Stabilizer and / or gum system 0.01 to 20 Natural and / or artificial colorants 0.01 to 10 preservative 0.01 to 10 acidifier 0.01 to 10 Natural and / or artificial sweeteners 0.1 to 30 Water for dissolution Until 95

[0053] Example 2:

[0054] Combinations can be prepared in certain ratios of ingredients for dilution of flavorings and sweeteners according to each recipe. Dehydrated syrup-based recipes and / or concentrates diluted with sweeteners and / or fruit or natural extracts. When determining other preservatives, it is important to include other types of sugars such as cane or refined sugar, raw sugar, muscovado, dextrose, maltodextrin, corn starch, agave inulin, polysaccharides, and coconut sugar in addition to those previously identified as raw sugar, muscovado, and sucrose. This opens the possibility of adding artificial or natural sweeteners such as steviol glycosides, sucrose, etc.:

[0055] Element ％ carbohydrate 10 to 99 Fruits and / or extracts and / or plants or spices 0.5 to 95 Natural and / or artificial flavorings 0.5 to 20 Stabilizer and / or gum system 0.01 to 20 Natural and / or artificial colorants 0.01 to 10 preservative 0.01 to 10 acidifier 0.01 to 10 Natural and / or artificial sweeteners 0.1 to 30 Water for dissolution Until 95

[0056] Example 3:

[0057] Depending on the recipe, a base formula of milk powder and / or concentrated lactose syrup can be prepared in a combination of ingredients in a certain proportion to dilute the flavoring. Calcium chloride was removed from it due to health concerns and to improve the recipe (since it precipitates upon dissolution, which also makes the mixture cloudy and unappetizing for the consumer and even the barista or chef himself). As for the cocoa, which was also removed from the milk formula, it is made from cocoa because, according to official regulations, it must be cocoa, as cocoa itself is a grain and is usually produced by fungi.

[0058]

[0059]

Claims

1. A sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup, comprising: - 10 to 99% by weight of sugars; - 0.5% to 20% by weight of natural or artificial flavorings; - 0.01 to 10% by weight of an acidulant; - 0.1% to 30% by weight of sweeteners; - 0.01 to 20% by weight of stabilizer and / or gum system; - 0.01% to 10% by weight of natural and / or artificial sweetening coloring agents; and - 0.01 to 10% by weight of preservatives; - Up to 80% water.

2. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that Sugar is selected according to the flavor profile of the recipe. In addition to adding sucrose, raw sugar or brown sugar, we can prepare a mixture of sugars such as glucose, maltodextrin, corn starch, agave inulin or polysaccharides, coconut sugar, and the sugars can also be used alone or in combination.

3. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The acidulant may consist of citric acid or malic acid or a combination of the two.

4. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The natural or artificial sweetening colorant can be adapted according to the amount of sweetness and energy content (calories), and can be natural: natural: monk fruit, stevia, xylitol, erythritol; artificial: acesulfame potassium, alitame, aspartame, aspartame-acesulfame potassium salt, cyclamate, steviol glycosides, neotame, neohesperidin, dihydrochalcone, isomaltol, lactitol, maltitol, sorbitol, thaumatin, or a combination of natural and artificial.

5. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claims 1 and 4, characterized in that The stabilizer or gum is selected from carboxymethyl cellulose, xanthan gum, carrageenan, guar gum, agar, gum arabic, locust bean gum, galena gum, tara gum, tragacanth gum, ammonium alginate, sodium alginate, potassium alginate, microcrystalline cellulose, punica granatum or pectin, or a combination of two or more, depending on the desired viscosity of the flavoring.

6. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The preservatives are selected from natural and / or artificial options: benzoates, sorbates, plant extracts, spices and fruit seeds, especially citrus and with high antioxidant content, and are used alone or in combination depending on the shelf life of the prepared product and its packaging form.

7. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 6, characterized in that Depending on the preservatives it contains, the product can have a shelf life of up to 24 months, which can be extended when it is in powder form. Once mixed, the product has a shelf life of at least 12 months at room temperature, which can also be extended if refrigerated.

8. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The water must be purified at a pH of 6.5 to 8.

5.

9. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The preparation comprises a powdered fruit, plant, flower and / or seed extract or a fruit or natural or plant or spice extract, wherein the extract or fruit is present in its previously spray-dried liquid state (juice).

10. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claims 1 and 9, characterized in that During the spray drying process, some raw materials are standardized by sieving to achieve the minimum size at which they can be considered a powder.

11. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The input must not exceed 5% moisture content, with a maximum particle size such that all pass through a No. 2000 sieve and only 40% pass through a No. 355 sieve.

12. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 11, characterized in that The minimum particle size to become an ultra-fine powder must be when all particles pass through a 125 sieve.

13. A sweetening composition for beverages, foods and desserts in powder form for producing flavored syrups according to claims 11 and 12, characterized in that The input should not exceed 5% moisture content and have an ideal size of a maximum of 600 microns.

14. The sweetening composition for beverages, foods and desserts in powder form for preparing flavored syrup according to claim 1, characterized in that The formula may include milk substitutes of almond, coconut, oat, amaranth, chia seeds, soy, rice, flax seeds, tree nuts, peanuts, dry grains, barley, lentils, quinoa, which may be used alone or in a combination of 2 or more.

15. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The following aspects: The formula may contain natural, alkaline and dark cocoa powders, which may be used alone or in combination of 2 or more.

16. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that It may contain micronutrients such as L-theanine, yeast beta-glucan, lettuce phytosterols, ascorbic acid, choline bitartrate, vitamins A, B1, B2, B6, B9, B12, C, D2, D3, E, and H, which are not for medical use but to supplement the functionality of the product.

17. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The water content of the powder is removed to less than 5%, which can be achieved by spraying, freeze drying or dehydration.

18. The sweetening composition for beverages, foods and desserts in powder form for producing flavored syrup according to claim 1, characterized in that The dry compound must be granulated into particles smaller than those passing through a No. 2000 sieve and larger than those passing through a No. 125 sieve.

Images