Sweetener formulations

Abstract

A formulation, the formulation comprising a first population of sweetener particles, each individual sweetener particle comprising a sweetener particle comprising a caloric sweetener; and a plurality of amorphous silica particles disposed in each individual sweetener particle; wherein the average ratio of the number of the amorphous silica particles to the number of the sweetener particles is at least 2.5: 1, and wherein the first population of sweetener particles is lower in sweetness relative to a control sweetener that is identical to the first population of sweetener particles but is free of the plurality of amorphous silica particles, and wherein the second population of sweetener particles is lower in sweetness relative to a control sweetener that is identical to the first population of sweetener particles but is free of the plurality of amorphous silica particles. When the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness relative to a corresponding control sucrose formulation that is identical to the standard formulation but does not contain the plurality of amorphous silica particles.

Description

[0001] Technical Field and Background

[0002] The present invention relates to sweetening preparations containing silicon dioxide within sweetener particles. Summary of the Invention

[0003] According to the teachings of the present invention, a formulation is provided, comprising a first population of sweetener particles, each individual sweetener particle comprising a sweetener particle comprising a caloric sweetener; and a plurality of amorphous silica particles disposed in each individual sweetener particle; wherein the average ratio of the number of amorphous silica particles to the number of sweetener particles is at least 2.5:1, wherein the first population of sweetener particles is less sweet than a control sweetener that is the same as the first population of sweetener particles but does not contain the plurality of amorphous silica particles, and wherein, when the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness relative to a corresponding control sucrose formulation that is the same as the standard formulation but does not contain the plurality of amorphous silica particles.

[0004] Other aspects and embodiments of the invention will become apparent from the detailed description provided hereinafter. BRIEF DESCRIPTION OF THE DRAWINGS

[0005] The present invention will be described herein by way of example only with reference to the accompanying drawings. With specific reference now to the drawings in detail, it should be emphasized that the details shown are by way of example only and for purposes of illustrative discussion of preferred embodiments of the invention only, and are presented in order to provide what is believed to be the most applicable and understandable description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for a basic understanding of the invention; the description taken in conjunction with the drawings enables those skilled in the art to understand how the several forms of the invention may be implemented in practice.

[0006] In the attached figure:

[0007] Figure 1 is a block diagram of a method for producing silicon dioxide and sweetener particles according to an embodiment of the present invention;

[0008] Figure 2 is a schematic diagram of a slurry of sweetener particles and silicon dioxide particles disposed in a concentrated sweetener solution according to an embodiment of the method of the present invention;

[0009] Figure 3 is a schematic diagram of an exemplary crystallizer for implementing step 104 according to an embodiment of the method of the present invention;

[0010] Figure 4is a schematic diagram of a silicon dioxide and sweetener coated sweetener particle (e.g., a coated sugar particle) according to an embodiment of the present invention;

[0011] Figure 5 is a schematic diagram of a sweetener particle coated with silicon dioxide and sweetener, wherein the particle has a radius or characteristic radius R 核 The core is surrounded or at least partially surrounded by a shell;

[0012] Figure 6A is a graph showing comparative dissolution kinetics of a sucrose formulation containing a low concentration of amorphous silicon dioxide versus a crystalline sucrose control formulation;

[0013] Figure 6B is a graph showing comparative dissolution kinetics of a sucrose sweetener concentrate according to the present invention versus a crystalline sucrose control formulation;

[0014] Figure 7 providing X-ray diffraction (XRD) patterns showing the crystalline characteristics of various sweetener and silica sweetener concentrate formulations according to embodiments of the present invention;

[0015] Figure 8 is an enlarged schematic diagram of a sweetener formulation containing silicon dioxide and sweetener-coated sweetener particles diluted with conventional sweetener particles according to aspects of the present invention; and

[0016] Figure 9 are photographs of muffins of the present invention compared to two types of control muffins. DETAILED DESCRIPTION

[0017] The present disclosure describes improved sweetener formulations, as well as methods for making such improved sweetener formulations and using them in food products.

[0018] The present disclosure describes sweetener and silica sweetener formulations, as well as methods for preparing such formulations and methods for using them in food products. In some embodiments, the formulation may include a sweetener kernel comprising at least one of a sweetener carbohydrate (e.g., sucrose) and a sweetener polyol. The coating surrounding the kernel comprises amorphous silica and a sweetener (typically a sugar).

[0019] The use of amorphous silica to enhance the sweetness of sugar is known: the amorphous silica acts as a carrier for the sugar, which forms amorphous sugar on the surface of the amorphous silica.

[0020] In water, amorphous sugars are known to have improved dissolution kinetics relative to crystalline sugars. During consumption, amorphous sugars will dissolve a higher amount of sugar in the mouth relative to their crystalline counterparts.

[0021] The sweeteners and silica sweetener particles in the formulations of the present invention exhibit dissolution kinetics that may be disadvantageously significantly lower than the dissolution kinetics of the corresponding amorphous sweeteners. The sweeteners and silica sweetener particles in the formulations of the present invention may even exhibit dissolution kinetics that are significantly lower than the dissolution kinetics of the corresponding fully crystalline sweeteners.

[0022] Not surprisingly, the perceived sweetness of such sweeteners and silica sweetener particles can be significantly reduced relative to a control sweetener formulation that is identical to the sweetening formulation but without the amorphous silica.

[0023] Despite this drawback, the inventors unexpectedly discovered that such sweetness-impaired sweeteners and silica sweetener particles, when placed in a formulation containing one or more types of ordinary sweetener particles (e.g., sugar), can actually enhance the perceived sweetness of the formulation as a whole. For example, when sweeteners and silica sweetener particles "diluted" with sugar are utilized in food products such as sweets or baked desserts (cakes, cookies, pastries, etc.), such food products can exhibit significantly improved sweetness relative to a control food product having the same concentration of sweetener (in this example: ordinary sugar) but without amorphous silica.

[0024] Alternatively, the food products of the present invention can be formulated to contain significantly lower caloric sweeteners (eg, 20% to 50% lower) than corresponding conventional food products without a reduction in perceived sweetness.

[0025] In addition to the obvious health benefits, the use of compromised sweetness sweeteners and silica sweetener particles diluted with ordinary sweeteners, such as ordinary crystalline sugar, can result in significant reductions in production costs for various food products relative to sweetener and silica sweetener formulations in which substantially all of the sweetener particles contain a low concentration of silica.

[0026] Referring now to the accompanying drawings, Figure 1 1 is a block diagram of a method for producing particles containing silica and a sweetener according to an embodiment of the present invention. Step 102 of the method includes providing a slurry containing a solid, the solid comprising silica particles and a sweetener core particle (e.g., sucrose), disposed in an aqueous medium containing a dissolved sweetener.

[0027] In some embodiments, step 102 of the method may include contacting the sweetener particles with an aqueous medium containing dissolved sweetener and silica particles to produce a slurry containing sweetener core particles and silica particles in a sweetener solution (a "concentrated sweetener solution" or a "concentrated sugar solution").

[0028] Figure 2A schematic diagram of such a slurry 200 is provided wherein sweetener core particles 202 and silica particles 204 are in contact with an aqueous sweetener solution 206. It will be appreciated that the aqueous sweetener solution 206 may be saturated or substantially saturated with respect to the sweetener.

[0029] Although typically the sweetener is a sugar, such as sucrose, in the general process description provided below, the term "sugar" is intended to refer to the more general case, ie, a "caloric sweetener."

[0030] As used herein, the term "caloric sweetener" refers to at least one sweetener selected from the group consisting of sweetener carbohydrates (eg, sucrose) and sweetener polyols (eg, maltitol).

[0031] The step 104 of described method can comprise at least a portion of the sweetener dissolved in the aqueous medium being deposited on the sweetener kernel particle to produce the sweetener coating of wrapping up the sweetener kernel particle, and described sweetener coating comprises at least a portion of silicon dioxide granules.Step 104 is optional, can be carried out in crystallizer (such as cooling crystallizer, flash cooling crystallizer or evaporation crystallizer).Can adopt forced circulation crystallizer, draft tube crystallizer, Oslo type crystallizer and other types of crystallizer.Can cause sweetener to precipitate (for example, by secondary nucleation) and / or be precipitated on the surface of amorphous silicon dioxide with respect to the supersaturation of sweetener.

[0032] Step 106 of the method includes optionally separating a first portion of the aqueous medium (e.g., from step 102 or step 104) and a first portion of the silica particles from the sugar core particles. As a result, a wet cake can be produced, wherein a second portion of the aqueous medium and a second portion of the silica particles can be disposed around the sugar core particles.

[0033] Step 108 of the method includes optionally drying at least a portion of the sweetener product or at least a portion of the solids (e.g., from any of steps 102, 104, and / or 106) to produce a dry sweetener product containing a high concentration of amorphous silica ("silicon dioxide and sweetener concentrate"). The concentrate may also contain coated sweetener particles having a silica and sweetener coating surrounding a sweetener core particle. The sugar and silica coating may include silica particles from the second portion of the silica particles.

[0034] Both batch and continuous processing can be used in the process of the present invention.

[0035] Figure 3 is a schematic diagram of an exemplary crystallizer for implementing step 104 according to an embodiment of the method of the present invention.

[0036] Figure 4is a schematic diagram of a coated sweetener particle according to an embodiment of the present invention. In this embodiment, the coated sweetener particle is composed of a particle having a radius or a characteristic radius R 内核 The core is composed of a central core having a characteristic thickness T 包衣 Since the core is usually pure sugar or sweetener, the core may (i.e. usually) contain no or substantially no silicon dioxide. Obviously, the average weight concentration of silicon dioxide in the coating C SIL-包衣 Greater than the average weight concentration of silica in the core C SIL-内核 :

[0037] C SIL-包衣 >C SIL-内核

[0038] Ratio C SIL-内核 / C SIL-包衣 It may be at most 0.2, and more typically at most 0.1, at most 0.05, or at most 0.02. Most typically, C SIL-内核 / C SIL-包衣 Can be 0 or essentially 0.

[0039] Those skilled in the art will appreciate that various analytical techniques can be used to characterize the outer layer or coating of coated sweetener particles and compare such properties to those of the material underlying the coating.

[0040] In some embodiments, the silica used in accordance with the present invention is amorphous silica, wherein the average particle size (Dv50-S) is in the range of 0.8 to 20 micrometers (μm).

[0041] In some embodiments, DV50-S is at least 1.5 mm, at least 2 mm, at least 2.5 mm, or at least 3 mm, at least 5 mm, at least 6 mm, or at least 7 mm.

[0042] In some embodiments, DV50-S is at most 18 mm, at most 16 mm, at most 14 mm, or at most 12 mm.

[0043] In some embodiments, DV50-S is in the range of 1.5 to 20 mm, 2 to 20 mm, 3 to 20 mm, 4 to 20 mm, 5 to 20 mm, 6 to 20 mm, 7 to 20 mm, 1.5 to 15 mm, 2.5 to 15 mm, or 3 to 15 mm.

[0044] Now refer to Figure 5 , Figure 5 is composed of a radius or characteristic radius R 核 Schematic diagram of a spherical sweetener particle composed of a core having a thickness T 壳As described above, an etching process (such as the process described in Example 26 below) can be performed to remove a portion of the shell without dissolving any (or very little) of the core. Alternatively, the etching process can be designed to remove substantially all of the shell while dissolving only a portion or a relatively small portion of the core.

[0045] As used in this specification and claims, the term "standard etching process" refers to an etching process that removes an average of 10 microns of coated sweetener particles. The value of 10 microns is calculated based on a spherical model of the particles, such as Figure 5 The model further assumes that all sweetener particles have D V 50, which is the average particle size of the population.

[0046] Since the core is usually pure sugar or sweetener, the "core" may (i.e. usually) contain no or essentially no silicon dioxide. Obviously, the average (weight) concentration of silicon dioxide in the coating, C SIL-壳 Greater than the average (weight) concentration of silica in the core C SIL-核 :

[0047] C SIL-壳 >C SIL-核

[0048] Ratio C SIL-壳 >C SIL-核 It may be at most 0.2, and more typically at most 0.1, at most 0.05, or at most 0.02. Most typically, C SIL-壳 >C SIL-核 It may be 0 or substantially 0. As mentioned above, these concentrations are calculated on a sweetener + silicon dioxide basis.

[0049] Those skilled in the art will appreciate that various analytical techniques can be used to characterize the outer shell of a coated sweetener particle and compare those properties to those of the material in the core underlying the coating.

[0050] Figure 6A 94 is a graph showing the comparative dissolution kinetics of a sucrose formulation containing low concentrations of amorphous silicon dioxide versus a corresponding crystalline sucrose control formulation. The concentration of the dissolved sweetener (sucrose) is plotted as a function of the dissolution time. The experimental conditions are provided in Example 94 below.

[0051] from Figure 6AAs can be clearly seen in the figure, pure crystalline sucrose exhibited the slowest dissolution kinetics. All three sucrose samples containing amorphous silica exhibited faster dissolution kinetics, with the kinetics increasing monotonically with increasing amorphous silica concentration. After 30 seconds, which is arguably the most important time period for chewing and tasting food, the dissolution kinetics of the sample containing 1% amorphous silica were more than 25% higher than those of the pure crystalline sucrose sample.

[0052] Figure 6B 95 is a graph showing the comparative dissolution kinetics of a sweetener concentrate according to the present invention containing 50% sucrose and 50% amorphous silicon dioxide versus a corresponding crystalline sucrose control formulation; the concentration of dissolved sweetener (sucrose) is plotted as a function of dissolution time. The experimental conditions are provided in Example 95 below.

[0053] from Figure 6B It can be clearly seen that the sweetener concentrate according to the present invention exhibits significantly slower dissolution kinetics than the sucrose control formulation. This is surprising since the sucrose control formulation is completely crystalline. Figure 6A The results shown in , wherein all of the sweetener concentrates containing amorphous silicon dioxide achieved faster dissolution kinetics relative to the same sucrose control formulation used in Example 95, are still further surprising.

[0054] Figure 7 X-ray diffraction (XRD) patterns showing the crystallization characteristics of various sweetener and silica sweetener concentrate formulations according to embodiments of the present invention are provided. It is apparent from the XRD patterns that various sweetener (sucrose) samples are crystalline or exhibit crystallization behavior even at relatively high concentrations of amorphous silica. The inventors have discovered that this crystallization behavior can be observed at amorphous silica concentrations of up to 50% or more.

[0055] Figure 8 is an enlarged schematic diagram of a sweetener formulation 600 containing silicon dioxide and sweetener-coated sweetener particles 602 diluted or blended with sweetener particles 604, such as conventional sweetener particles (e.g., crystalline sucrose), in accordance with aspects of the present invention.

[0056] This advantageously allows the use of common, conventional and inexpensive sweetener materials (e.g., crystalline sucrose products such as sugar) as the main component of the sweetener formulations of the present invention. For example, for a diluted sweetener formulation with a final silica concentration of 0.2% and using a caloric sweetener concentrate containing 50% caloric sweetener and 50% amorphous silica, one ton of the diluted formulation of the present invention requires 2 kg of amorphous silica (i.e., 4 kg of sweetener concentrate), thereby obtaining 996 kg of common sweetener such as sugar. As a second example, for a diluted sweetener formulation with a final silica concentration of 0.4% and using a caloric sweetener concentrate containing 84% caloric sweetener and 16% amorphous silica, one ton of the diluted formulation of the present invention requires 4 kg of amorphous silica (i.e., 25 kg of sweetener concentrate - [100% / 16%] 4), thereby obtaining 975 kg of common sweetener such as sugar.

[0057] The concentration of amorphous silicon dioxide in dilute sweetener formulations is typically 0.05% to 2%. The concentration of amorphous silicon dioxide in food products (e.g., sweets or baked goods) is typically 0.003% to 1%.

[0058] Figure 9 The following is a photograph showing a muffin according to the present invention compared to two types of control muffins. The muffin on the left ("Inventive Formulation") and the muffin on the right ("Control II") were prepared according to Examples 82 and 82A provided below. The muffin in the middle ("Control I") contained the same silica and sugar concentrate as the inventive formulation, and the same sugar concentration as the inventive formulation. However, rather than being diluted with regular sugar as in the inventive formulation, the entire amount of sugar was provided by the silica and sugar concentrate.

[0059] The texture of the muffins of the present invention was found to be advantageously similar to the superior texture of conventional full sugar (crystallized sucrose) muffins.

[0060] With respect to the sweetness of the muffins, the Control I muffins containing the undiluted silica-sucrose concentrate (approximately 40% reducing sugars) were found to be significantly less sweet than the full sugar Control II muffins, which were found to be comparable in sweetness, and the muffins of the present invention containing the diluted silica-sucrose concentrate (approximately 40% reducing sugars).

[0061] Example

[0062] Reference is now made to the following examples, which together with the above descriptions illustrate the invention in a non limiting fashion.

[0063] List of devices used :

[0064]

[0065] List of materials used :

[0066]

[0067] Example 1

[0068] Usually in A concentrated syrup containing typically about 60 to 75 wt% sugar is prepared in a cooker mixer at about 60 to 70°C. A small refractometer measures the density of the solution (in degrees Brix). Sugar is then gradually added with continued mixing to produce a slurry containing sugar particles. The sugar may have been pre-classified (e.g., by sieving) to obtain a specific fraction or size distribution. Food-grade amorphous silica is then gradually added with continued mixing to produce a slurry of sugar and silica particles in a substantially saturated sugar solution.

[0069] Example 2

[0070] With continuous mixing, add sugar to Water (or an unsaturated sugar solution) is cooked in a mixer to produce a concentrated sugar solution or syrup that may be substantially saturated with sugar (typically containing 90% to 95% of the amount of sugar required to achieve saturation at that particular temperature). Alternatively, a substantially saturated solution can be produced by adding a 15% to 30% excess of sugar relative to the amount required to achieve saturation at the target temperature. After mixing for one hour, a solid / liquid separation is performed (typically in a heated filtration unit) to separate out excess sugar solids, leaving a clear, substantially saturated solution. Food-grade amorphous silica is gradually added under continuous mixing. Sugar is then gradually added under continuous mixing to produce a slurry containing sugar particles and amorphous silica. This sugar may be pre-classified (e.g., by sieving) to obtain a specific fraction or size distribution for introduction into the syrup. Typically, the temperature of the crystallizer contents is maintained at 60°C.

[0071] Example 3

[0072] With continuous mixing, add sugar to The water in the digester mixer is cooked to produce a solution substantially saturated with sugar. Under continuous mixing, food-grade amorphous silica can be gradually added to the water or sugar solution. The silica can be added before, simultaneously with, or at least partially simultaneously with the addition of the sugar. Under continuous mixing, sugar is gradually added to the sugar solution containing silica to produce a slurry containing sugar particles and silica. The sugar can be pre-classified (e.g., by sieving) to obtain a specific fraction or size distribution.

[0073] Example 4: Cooling crystallization to produce coated sugar core particles

[0074] The crystallizer is filled with a slurry containing sugar and food-grade amorphous silica in a concentrated syrup, for example, as prepared according to any of Examples 1-3, maintained at a temperature in the range of 60° C. to 80° C. under constant mixing using an IKA high shear mixer. The crystallizer is then cooled by a heat transfer fluid placed in the crystallizer jacket, typically to 25° C. to 45° C. During the cooling process, which typically takes about 2 hours, the saturation concentration of sugar decreases, and supersaturation produces a coating of sugar and silica on top of the pure sugar core.

[0075] Example 5: Evaporative Cooling Crystallization to Produce Coated Sugar Core Granules

[0076] The crystallizer is filled with a slurry containing sugar and amorphous silica in a concentrated syrup, for example, as prepared according to any of Examples 1-3, which is maintained at a temperature in the range of 60°C-80°C for about 20 minutes under continuous mixing using an IKA high shear mixer. Vacuum is then applied to cool the crystallizer to 25°C-45°C and the crystallizer is maintained at that temperature. During the cooling process, which typically takes about 2 hours, the saturation concentration of sugar decreases, and supersaturation produces a coating of sugar and silica on top of the pure sugar core. It will be appreciated that for higher initial temperatures of the slurry, and / or for lower cooling temperatures within the crystallizer, the weight ratio of the coating to the core increases.

[0077] Example 6: Evaporative crystallization to produce coated sugar core particles

[0078] The crystallizer is filled with a slurry containing sugar and amorphous silica in a concentrated syrup, for example, as prepared according to any of Examples 1-3, which is maintained at a temperature in the range of 60° C. to 80° C. for about 20 minutes under constant mixing using an IKA high shear mixer. Vacuum is then applied to evaporate water from the system while maintaining the temperature in the range of 60° C. to 80° C. The resulting supersaturation forms a coating of sugar and silica on top of the pure sugar core.

[0079] Example 7: Solid / Liquid Separation

[0080] After the crystallization step (according to any of Examples 4-6), the slurry is immediately transferred to a filtration device, such as a belt filter or a centrifuge (e.g., MRC Model BK-30), typically operated at room temperature. The centrifuge separates the filtrate from the coating sugar to produce a wet sugar cake containing the coated sugar particles. It will be appreciated that the centrifugation time can be varied to achieve a predetermined or desired moisture level, with higher centrifugation times (and / or higher centrifugal forces) being associated with lower ratios of coating weight to kernel weight or coating thickness to kernel size (radius or diameter).

[0081] Example 8: Solid / Liquid Separation

[0082] After producing a slurry containing sugar and amorphous silica particles in a concentrated sugar solution (e.g., according to any of Examples 1-3), the slurry is immediately transferred to a filtration device, such as a belt filter or a centrifuge (e.g., MRC Model BK-30), typically operated at room temperature. The filtration device separates the filtrate from the sugar particles, resulting in a wet sugar cake containing the sugar particles (surrounded by a layer of mother liquor). It will be appreciated that the filtration or centrifugation time can be varied to achieve a predetermined or desired moisture level, with higher centrifugation times (and / or higher centrifugal forces) being associated with lower coating weight to kernel weight ratios or coating thickness to kernel size ratios.

[0083] Example 8A: Production of Dry Coating Sugar Powder

[0084] The coated sugar produced (e.g., by the method of Example 7 or Example 8) can be transferred to a fluidized bed dryer ( The drying program is generally carried out as follows: drying for 2 minutes at temperature 4, with the blower at level 3; drying for 2 minutes at temperature 5, with the blower at level 4; and drying for 2 minutes at temperature 6, with the blower at level 4.

[0085] Example 9

[0086] Preparation contains the sweetener syrup of one or more carbohydrate sweeteners and / or one or more polyols (usually sugar alcohol) sweeteners, and silicon dioxide is added subsequently.In some cases, the temperature of sweetener syrup generally maintains 25 ℃ to the scope of up to 80 ℃.For sucrose, the default temperature is 60 ℃.For most carbohydrate sweeteners and polyols sweeteners, sweetener is generally in the scope of 1wt%-65wt% (and may depend on the ratio between silicon dioxide and sweetener) with respect to the concentration of water.Some sweeteners with lower solubility may need relatively high water concentration and / or high temperature in order to dissolve completely.Then silicon dioxide is added gradually under continuous mixing.Once silicon dioxide has been added, high shear mixer is used by mixing vessel to continue stirring for at least 7 minutes, until silicon dioxide is fully dispersed in the sweetener syrup.

[0087] Example 9A

[0088] The silica-sweetener concentrate syrup (e.g., produced according to Example 9) can be transferred to a heated double-jacketed container of a vacuum dryer (e.g., Stephan). The container is heated (typically to 60° C.-70° C.), maintained under vacuum, and continuously mixed so that water is evaporated preferably at a slow, controlled rate to achieve a low level of overall and local supersaturation within the stirred container. Ultimately, a silica-sweetener concentrate powder is produced. Typically, the powder is crystalline or exhibits a unique crystallization behavior that can be observed in an optical microscope and / or identified and quantified by XRD.

[0089] Optionally, the powder can be transferred to an oven (typically operated at 65°C) for further drying for several hours or overnight.

[0090] Example 9B

[0091] The silica-sweetener concentrate, typically in powder form, may optionally undergo size reduction. The silica-sweetener powder may be milled to produce D 50 Fine powders typically in the range of 20 to 300 microns.

[0092] Example 10

[0093] The silica-sweetener concentrate (e.g., as produced according to Example 8A or Example 9A) is diluted with at least one conventional caloric sweetener (carbohydrate sweetener) and / or at least one polyol (typically a sugar alcohol) sweetener to produce the desired amount of silica in the sweetener formulation. For example: to prepare a "diluted" silica-sweetener formulation or "regular strength silica-sweetener" formulation containing an average of 0.3% silica from a silica-sweetener concentrate containing 50% silica; 0.6 grams of the silica-sweetener concentrate formulation is mixed with 99.4 grams of a conventional carbohydrate sweetener (e.g., sucrose) and / or a polyol sweetener.

[0094] The silica-sweetener concentrate may have a D in the range of 20 to 300 microns. 50 , or size reduction can be performed to achieve D within this range 50 .

[0095] Example 11A: Utilization of Sweetener Ingredients in the Production of Edible Formulations

[0096] A "diluted" or "regular strength" silica-sweetener formulation (e.g., as produced according to Example 10) can be a mixture of a silica-sweetener concentrate and a conventional sweetener, added as one ingredient with other ingredients, and can be mixed and optionally further processed (e.g., baked) to produce an edible formulation (e.g., cake, muffin, cookie).

[0097] Example 11B

[0098] Another way to utilize a silica-sweetener concentrate formulation is to add the desired amount of silica-sweetener concentrate and conventional sweeteners (carbohydrate sweeteners and / or polyol sweeteners) as separate ingredients during the preparation of an edible formulation (e.g., a muffin). For example, to achieve an average silica concentration of 0.3% sweetener in an edible formulation from conventional sweeteners and a silica-containing sweetener concentrate containing 50% silica, 0.6 grams of silica-sweetener concentrate is added along with 99.4 grams of conventional sweetener. Thus, the silica-sweetener concentrate and conventional sweetener can be added as separate components rather than as a mixture.

[0099] Example 12

[0100] According to Example 2, 726 g Sugar (food grade sucrose) was mixed with 210 g of water and then filtered to prepare a concentrated syrup at 60° C. to produce a substantially saturated sugar solution containing about 605 g of sugar. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (about 500-600 μm fraction) was gradually added to the crystallizer over a few minutes. Subsequently, 6.0 g of silicon dioxide ( 9005PC). This amount represents 0.5 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0101] Cooling crystallization was then performed according to the procedure described in Example 4. The initial temperature of the slurry was approximately 70°C. The crystallizer was cooled to approximately 30°C by a heat transfer fluid placed in the crystallizer jacket to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7, with a centrifugation time of 40 seconds. The silica and sugar coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The concentration of pure silica in the coated sugar particles was approximately 0.14% relative to the sugar concentration.

[0102] Example 13

[0103] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. 600 g of sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute under continuous mixing. Subsequently, 3.0 g of silicon dioxide ( 9005). This amount represents 0.25 wt% pure silicon dioxide relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0104] Cooling crystallization was then performed according to the procedure described in Example 4. The initial temperature of the slurry was approximately 60°C. The crystallizer was cooled to approximately 30°C by a heat transfer fluid placed in the crystallizer jacket to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7, with a centrifugation time of 40 seconds. The silica and sugar coating was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The concentration of pure silica in the coated sugar particles was approximately 0.06% relative to the sugar concentration.

[0105] Example 14

[0106] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, with the remaining fraction discarded. Under continuous mixing, 600 g of sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 6.0 g of silicon dioxide (T-700) was gradually added over 30 seconds, again under continuous mixing. This amount represents 0.5% by weight of pure silicon dioxide relative to the total amount of sugar in the process (i.e., in the syrup + sieved sugar).

[0107] Evaporative cooling crystallization was then performed according to the procedure described in Example 5. The initial temperature of the slurry was approximately 60°C. The crystallizer was cooled to approximately 30°C by vacuum to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7 with a centrifugation time of 40 seconds. The silica and sugar coated sugar was dried using a fluidized bed dryer according to the procedure provided in Example 8A.

[0108] The dry silica and sugar coated sugar product weighed 729 g, representing an increase of 124 g (729 g - 605 g), or 20.5%, relative to the weight of the sugar core, and a 17% increase (124 g / 729 g) relative to the weight of the entire coated sugar granule. The dry silica and sugar coated sugar product had a silica content of 1.2 grams, all of which was disposed in the coating. Thus, the average silica concentration within the coating was 1.2 g / 124 g, or approximately 1.0%, and the average silica:sugar weight ratio within the coating was 1.2 g / 122.8 g, or approximately 0.01. The average silica concentration relative to the sugar concentration within the entire coated sugar granule was 1.2 g / 729 g, or approximately 0.16%, and the average silica:sugar weight ratio within the entire coated sugar granule was 1.2 g / 727.8 g, or approximately 0.0016.

[0109] Example 15

[0110] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. 600 g of sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute under continuous mixing. Subsequently, 2.0 g of silicon dioxide ( 9005). This amount represents about 0.17 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0111] Cooling crystallization was then performed according to the procedure described in Example 4. The initial temperature of the slurry was approximately 70°C. The crystallizer was cooled to approximately 30°C by a heat transfer fluid placed in the crystallizer jacket to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7 with a centrifugation time of 40 seconds. The silica and sugar-coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A.

[0112] The weight of the coating composed of sugar and sweetener is approximately 123 grams, or approximately 17% relative to the original weight of the sugar core. The amount of pure silicon dioxide in the coating layer is 0.36 grams, equivalent to approximately 0.29% (0.36 / 123) of the coating, which is the average concentration (by weight) of silicon dioxide and sweetener (sugar) in the coating. The concentration of pure silicon dioxide in the coated sugar granules relative to the concentration of sugar, i.e., the average concentration (by weight) of silicon dioxide and sweetener (sugar) is 0.05%.

[0113] This is approximately equal to the average concentration of silicon dioxide (by weight) in the coated granules, which is also about 0.05%.

[0114] Then, by using a 1:1 ratio ( Coating sugar) added Sugar was used to dilute the silica and sugar coating. This reduced the concentration of pure silica relative to the sugar concentration within the sugar formulation to 0.025%.

[0115] Example 16

[0116] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 4.0 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM T-800). This amount represents 0.33 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0117] Evaporative cooling crystallization was then performed according to the procedure described in Example 5. The initial temperature of the slurry was approximately 60°C. The crystallizer was cooled to approximately 30°C by vacuum to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7 with a centrifugation time of 40 seconds. The silica and sugar coating was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The concentration of pure silica within the coated sugar particles relative to the sugar concentration was approximately 0.1%.

[0118] Example 17

[0119] A concentrated sugar syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 5.0 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM 915). This amount represents about 0.41 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0120] Cooling crystallization was then carried out according to the procedure described in Example 4. The initial temperature of the slurry was approximately 60° C. The crystallizer was cooled to approximately 30° C. by a heat transfer fluid placed in the crystallizer jacket to produce silica- and sugar-coated sugar core particles. Solid / liquid separation was carried out according to Example 7, with a centrifugation time of 40 seconds. The silica- and sugar-coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The weight of the coating composed of sugar and sweetener was approximately 138 grams, or approximately 23% relative to the original weight of the sugar core. The amount of pure silica in the coating was approximately 0.72 grams, corresponding to an average concentration of approximately 0.52% by weight of the coating. The average concentration of pure silica in the coated sugar particles relative to the average concentration of sugar (i.e., based on the average concentration of silica and sugar) was approximately 0.1%.

[0121] Then, by using a 1:1 ratio ( Coating sugar) added The silicon dioxide and sugar coating were diluted by a factor of 2 using sugar. This reduced the average concentration of pure silicon dioxide relative to the average concentration of sugar within the sugar formulation to approximately 0.05%.

[0122] Example 18

[0123] A concentrated sugar syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 20 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM 915). This amount represents 1.66 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0124] Cooling crystallization was then performed according to the procedure described in Example 4. The initial temperature of the slurry was approximately 70° C. The crystallizer was cooled to approximately 30° C. by a heat transfer fluid placed in the crystallizer jacket to produce silica and sugar coated sugar core particles. Solid / liquid separation was performed according to Example 7 with a centrifugation time of 40 seconds. The silica and sugar coated sugar was dried using a fluidized bed dryer according to the procedure provided in Example 8A. The weight of the coating was approximately 126 grams, or approximately 21% relative to the original weight of the sugar core. The amount of pure silica in the coating was approximately 4.8 grams, equivalent to approximately 4.0% by weight of the coating (silicon dioxide:sugar). The average concentration of pure silica in the coated sugar particles relative to the average concentration of sugar (i.e., based on the average concentration of silica and sugar) was approximately 0.66%.

[0125] Then, by using a ratio of 3:1 ( Coating sugar) added The silicon dioxide and sugar coating was diluted 4-fold with sugar. This reduced the average concentration of pure silicon dioxide relative to the average concentration of sugar in the sugar formulation to approximately 0.17%.

[0126] Example 19

[0127] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 1.5 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM 233). This amount represents 0.13 wt% pure silicon dioxide relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0128] Cooling crystallization was then performed according to the procedure described in Example 4. The initial temperature of the slurry was approximately 70°C. The crystallizer was cooled to approximately 30°C by a heat transfer fluid placed in the crystallizer jacket to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7, with a centrifugation time of 40 seconds. The silica and sugar coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The average concentration of pure silica in the coated sugar particles was approximately 0.04% relative to the average concentration of sugar.

[0129] Example 20

[0130] A concentrated sugar syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 12 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM T-700). This amount represents 1 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0131] Evaporative cooling crystallization was then carried out according to the procedure described in Example 5. The initial temperature of the slurry was about 70° C. The crystallizer was cooled to about 30° C. by vacuum to produce coated sugar core particles. Solid / liquid separation was carried out according to Example 7 with a centrifugation time of 40 seconds. The silicon dioxide and sugar coated sugar was dried by a fluidized bed dryer according to the procedure provided in Example 8A. The weight of the coating was about 198 grams, or about 33% relative to the original weight of the sugar core. The amount of pure silicon dioxide in the coating layer was 3.99 grams, equivalent to an average concentration of about 2.0% of the coating. The concentration of pure silicon dioxide in the coated sugar particles relative to the concentration of sugar (i.e., based on the average concentration of silicon dioxide and sugar) was 0.5%.

[0132] Then, by using a ratio of 5.2:1 ( Coating sugar) added Sugar was used to dilute the silicon dioxide and sugar coating. This reduced the average concentration of pure silicon dioxide relative to the average concentration of sugar in the sugar formulation to 0.08%.

[0133] Example 21

[0134] A concentrated sugar syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 60 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TMT-700). This amount represents 5 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0135] Evaporative cooling crystallization was then performed according to the procedure described in Example 5. The initial temperature of the slurry was about 60° C. The crystallizer was cooled to about 30° C. by vacuum to produce coated sugar core particles. Solid / liquid separation was performed according to Example 7 with a centrifugation time of 40 seconds. The silica and sugar coated sugar was dried by a fluidized bed dryer according to the procedure provided in Example 8A. The weight of the coating was about 108 grams, or about 18% relative to the original weight of the sugar core. The amount of pure silica in the coating layer was about 11.9 grams, equivalent to about 11% of the average concentration of the coating. The average concentration of pure silica in the coated sugar particles relative to the average concentration of sugar (i.e., based on the average concentration of silica and sugar) was about 1.71%, which was equivalent to an average silica concentration of about 1.68% in the coated particles.

[0136] Then, by using a ratio of 7.5:1 ( Coating sugar) added The sugar coating of silicon dioxide and sugar was diluted 8.5 times with sugar. This reduced the average concentration of pure silicon dioxide relative to the average concentration of sugar in the sugar formulation to approximately 0.2%.

[0137] Example 22

[0138] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 4 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM T-800). This amount represents about 0.33 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0139] Solid / liquid separation was performed as in Example 8, with a centrifugation time of 40 seconds. The silica and sugar-coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The average concentration of pure silica within the coated sugar granules relative to the average concentration of sugar was approximately 0.08%.

[0140] Example 23

[0141] A concentrated syrup was prepared at 60°C according to Example 12. An additional amount of sugar was sieved to obtain a 500-600 μm fraction, and the other fractions were discarded. Under continuous mixing, 600 g of the sieved sugar (500-600 μm fraction) was gradually added to the crystallizer over 1 minute. Subsequently, 4 g of silicon dioxide (Flo-gard) was gradually added over 30 seconds, again under continuous mixing. TM T-800). This amount represents about 0.33 wt% pure silica relative to the total amount of sugar in the process (ie in the syrup + sieved sugar).

[0142] Solid / liquid separation was performed as in Example 8, with a centrifugation time of 25 seconds. The silica and sugar-coated sugar was dried in a fluidized bed dryer according to the procedure provided in Example 8A. The average concentration of pure silica within the coated sugar particles relative to the average concentration of sugar was approximately 0.11%.

[0143] Example 24

[0144] Example 19 was repeated using sorbitol instead of sugar. The average concentration of pure silicon dioxide within the coated sugar granules was approximately 0.10% relative to the average concentration of sugar.

[0145] Example 25

[0146] Example 16 was repeated using sorbitol instead of sugar. The average concentration of pure silicon dioxide within the coated sugar granules was approximately 0.12% relative to the average concentration of sugar.

[0147] Example 26: Etching of Silica and Sweetener Coated Sweetener Particles

[0148] In order to characterize the outer layer of the coated sweetener particles, the coated sweetener particles are subjected to an etching process. It will be understood by those skilled in the art that the etching process can be designed to remove a portion of the coating without dissolving any (or very little) of the sweetener core. Alternatively, the etching process can be designed to remove substantially all of the coating while dissolving only a portion or a small portion of the sweetener core.

[0149] Each fraction from the etching process can be processed and analyzed individually to determine the corresponding concentration of silicon dioxide.

[0150] For example, in the case of sugar (usually sucrose), an ethanol and water mixture (4: 1 w: w) is used as an etching solvent. Typically, sugar samples are sieved using ASTM sieve numbers 30 and 35 to provide a 500-595 μm fraction. 10 g of the sugar fraction is mixed with 50 ml of an EtOH: water mixture at 400 rpm for 12 minutes using an overhead stirrer. The resulting slurry is filtered, and the filter cake (containing "etched" sugar particles) is dried overnight at 65 ° C. Ash content is tested to assess silica concentration in the etched sugar. This concentration can be compared to the silica concentration in the original coated sugar sample (which can be quantified by the same ash content test) and / or to the silica concentration in the dried filtrate (which can be quantified by the same ash content test). The silica concentration in the dried filtrate represents the silica concentration in the etching fraction.

[0151] Those skilled in the art will appreciate that various other analytical techniques may be used to characterize the outer layer or coating of the silica and sweetener coated sweetener particles and compare such properties to those of the material underlying the coating.

[0152] Example 27

[0153] A dispersion (slurry) containing 50% amorphous silica and 50% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0154] Example 28

[0155] A dispersion (slurry) containing 70% amorphous silica and 30% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 42.8 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0156] Example 29

[0157] A dispersion (slurry) containing 10% amorphous silica and 90% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 900 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0158] Example 30

[0159] A dispersion (slurry) containing 30% amorphous silica and 70% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0160] Example 31

[0161] A dispersion containing 1% amorphous silica and 99% sucrose was prepared according to Example 9: A concentrated sweetener syrup containing 650 grams of sucrose was prepared, followed by the addition of the silica. 6.5 grams of silica was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated, double-jacketed vessel of a vacuum desiccator heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine, dry powder.

[0162] Example 32

[0163] A dispersion containing 1.5% amorphous silica and 98.5% sucrose was prepared according to Example 9: A concentrated sweetener syrup containing 650 grams of sucrose was prepared, followed by the addition of the silica. 9.75 grams of silica was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated, double-jacketed vessel of a vacuum desiccator heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine, dry powder.

[0164] Example 33

[0165] A dispersion (slurry) containing 40% amorphous silica and 60% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 150 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0166] Example 34

[0167] A dispersion (slurry) containing 20% ​​amorphous silica and 80% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 400 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0168] Example 35

[0169] A dispersion (slurry) containing 60% amorphous silica and 40% sucrose was prepared according to Example 9 by gradually adding 100 grams of silica to a sucrose syrup containing 66.6 grams of sucrose and 500 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder.

[0170] Examples 36-44

[0171] The formulations of Examples 27 to 35 were prepared, but using fructose instead of sucrose.

[0172] Example 45

[0173] A silica-sweetener concentrate was produced by processing the formulation of Example 27 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.16 grams of the powder was mixed with 79.84 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.1%.

[0174] Example 46

[0175] A silica-sweetener concentrate was produced by processing the formulation of Example 33 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.2 grams of the powder was mixed with 79.8 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.1%.

[0176] Example 47

[0177] A silica-sweetener concentrate was produced by processing the formulation of Example 29 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.8 grams of the powder was mixed with 79.2 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.1%.

[0178] Example 48

[0179] A silica-sweetener concentrate was produced by processing the formulation of Example 29 according to Example 9 and subsequently evaporating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 5 grams of the powder was mixed with 95 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.5%.

[0180] Example 49

[0181] A silica-sweetener concentrate was produced by processing the formulation of Example 27 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 1.6 grams of the powder was mixed with 78.4 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 1%.

[0182] Example 50

[0183] A silica-sweetener concentrate was produced by processing the formulation of Example 27 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.08 grams of the powder was mixed with 79.92 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.05%.

[0184] Example 51

[0185] A silica-sweetener concentrate was produced by processing the formulation of Example 29 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 1.6 grams of the powder was mixed with 78.4 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.2%.

[0186] Example 52

[0187] A silica-sweetener concentrate was produced by processing the formulation of Example 27 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.32 grams of the powder was mixed with 79.68 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.2%.

[0188] Example 53

[0189] A silica-sweetener concentrate was produced by processing the formulation of Example 30 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.5 grams of the powder was mixed with 99.5 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.15%.

[0190] Example 54

[0191] A silica-sweetener concentrate was produced by processing the formulation of Example 29 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 3: 1.6 grams of the powder was mixed with 78.4 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.2%.

[0192] Example 55

[0193] A silica-sweetener concentrate was produced by processing the formulation of Example 29 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.5 grams of the powder was mixed with 99.5 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.05%.

[0194] Example 56

[0195] A silica-sweetener concentrate was produced by processing the formulation of Example 32 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 16 grams of the powder was mixed with 84 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.24%.

[0196] Example 57

[0197] A silica-sweetener concentrate was produced by processing the formulation of Example 33 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 2.5 grams of the powder was mixed with 97.5 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 1%.

[0198] Example 58

[0199] A silica-sweetener concentrate was produced by processing the formulation of Example 30 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.166 grams of the powder was mixed with 99.833 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.05%.

[0200] Example 59

[0201] A silica-sweetener concentrate was produced by processing the formulation of Example 30 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.5 grams of the powder was mixed with 99.5 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.15%.

[0202] Example 60

[0203] A silica-sweetener concentrate was produced by processing the formulation of Example 34 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.5 grams of the powder was mixed with 99.5 grams of sucrose to produce 100 grams of a final sweetener formulation containing an average silica concentration of 0.1%.

[0204] Example 61

[0205] A silica-sweetener concentrate was produced by processing the formulation of Example 35 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The ground silica-sweetener concentrate powder was then mixed with regular sugar according to Example 10: 0.6 grams of the powder was mixed with 79.4 grams of sucrose to produce 80 grams of a final sweetener formulation containing an average silica concentration of 0.45%.

[0206] Example 62

[0207] A dispersion (slurry) containing 30% silica and 70% psicose was prepared according to Example 9 by gradually adding 51.5 grams of amorphous silica to a psicose syrup containing 120 grams of psicose and 480 grams of water. The silica-containing syrup was then transferred to a heated double-jacketed vessel of a vacuum desiccator that was heated and maintained under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine, dry powder.

[0208] Example 63

[0209] A silica-sweetener concentrate was produced by processing the formulation of Example 28 according to Example 9 and then heating under vacuum according to Example 9A to produce a silica-sweetener concentrate as a fine dry powder. The powder was size-reduced according to Example 9B. The silica-sweetener concentrate powder was then mixed with psicose according to Example 10: 0.32 grams of the powder was mixed with 79.68 grams of psicose to produce 80 grams of a final sweetener formulation having an average silica concentration of 0.28%.

[0210] Examples 64-72

[0211] The formulations of Examples 27 to 35 were prepared, but using maltitol instead of sucrose and using 700 grams of water.

[0212] Examples 73-81

[0213] The formulations of Examples 27 to 35 were prepared, but using sorbitol instead of sucrose and 700 grams of water.

[0214] Example 82: Preparation of muffin samples

[0215] Three types of muffin samples can be prepared. Type I is a "full sugar" control muffin, which can be similar in composition to a typical commercial muffin. Type II is a reduced sugar muffin of the present invention containing a silica-sweetener or silica-sweetener concentrate of the present invention. Type III is a reduced sugar control muffin having the same composition as the Type II reduced sugar muffin of the present invention, but without silica in the sweetener particles.

[0216] The batter for each type of muffin contains sugar, 14.2% sunflower oil, 21.8% wheat flour (containing about 40% starch), 24.5% eggs, baking powder (1.1%), flavoring or seasoning (0.1%), salt (0.1%), and about 16.4% water. The batter for type I muffins contains 21.8 wt.% sugar.

[0217] Fructooligosaccharides are used as fillers to compensate for the reduced amount of sugars in Type II and Type III samples. TM (Usually contains 2% sugar).

[0218] The Type II muffins used sweetener formulations from a variety of exemplary formulations, many of which are described or exemplified above. Aside from the formulation differences, the preparation and baking procedures for the inventive and control muffins were identical.

[0219] Example 82A

[0220] Typically, the Type II reduced sugar muffins of the present invention contain 39.1% less sugar relative to the Type I "full sugar" control muffins. For this exemplary case, the Type II and Type III muffins were formulated so that the batter contained approximately (100% - 39.1%) · 21.8% = 13.3 wt.% sugar. TM ) content is about 8.5wt% (21.8%-13.38%).

[0221] Example 82B

[0222] In many cases, the Type II reduced sugar muffins of the present invention may contain reduced sugar in amounts other than the typical 39.1% reduction. By way of example (but not exhaustive), the Type II muffins may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. For the exemplary case of 20% less sugar, the Type II muffins are formulated such that the batter contains approximately (100% - 20%) · 21.8% = 17.44 wt. % sugar, and 4.36 wt. % Gofos®.TM (21.8% - 17.44%). In any case, strictly for comparative purposes, the Type II muffins contained at least 10% less sugar relative to the Type I "full sugar" control muffins.

[0223] Example 83: Preparation of Butter Biscuit Samples

[0224] Three types of butter biscuit samples can be prepared. Type I is a "full sugar" control butter biscuit, which can be similar in composition to a typical commercial butter biscuit. Type II is a reduced-sugar butter biscuit of the present invention containing a silica-sweetener or silica-sweetener concentrate of the present invention. Type III is a reduced-sugar control butter biscuit, having the same composition as the Type II reduced-sugar butter biscuit of the present invention, but without silica in the sweetener particles.

[0225] The batter for each type of butter biscuit contains sugar, 14.6% palm oil, 49.42% wheat flour (containing approximately 40% starch), corn starch (4.2%), water (5.7%), eggs (3.6%), soy lecithin (0.19%), baking powder (0.3%), salt (0.2%), 1.2% invert sugar (containing 5% water), 1.5% heavy cream (containing 37% fat and 3.5% lactose), flavoring or seasoning (0.1%), and the balance is water. The sugar content of Type I butter biscuits is about 19.0%.

[0226] Inulin was used as a filler to make up for the reduced amount of sugars in Type II and Type III samples. Typically, Orafti highly soluble inulin (which contains 10% sugars) was used.

[0227] Type II butter cookies use sweetener formulations from a variety of exemplary formulations (many of which are described or exemplified above).Aside from the formulation differences, the preparation and baking procedures for the inventive and control butter cookies are identical.

[0228] Example 83A

[0229] Typically, Type II reduced-sugar butter cookies of the present invention contain about 40% less sugar relative to Type I "full-sugar" control butter cookies. For this exemplary case, Type II butter cookies and Type III butter cookies are formulated so that the batter contains about (100%-40.45%)·19.0%=11.3 wt.% sugar. The inulin content of the batter is about 7.7 wt.% (19.0%-11.3%). Essentially as with the muffin samples provided above, in many cases, Type II reduced-sugar butter cookies of the present invention may contain reduced sugar in amounts other than the typical about 40% reduction. For example (but not exhaustive), Type II butter cookies may contain 50% less sugar, 40% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparative purposes, Type II butter cookies contain at least 10% less sugar relative to Type I "full-sugar" control butter cookies.

[0230] Example 84: Preparation of Hazelnut Paste Sample

[0231] Three types of hazelnut spread samples can be prepared. Type I is a "full sugar" control hazelnut spread, which can be similar in composition to a typical commercial hazelnut spread. Type II is a reduced-sugar hazelnut spread according to the present invention containing a silica-sweetener or silica-sweetener concentrate according to the present invention. Type III is a reduced-sugar control hazelnut spread having the same composition as the reduced-sugar hazelnut spread according to the present invention, Type II, but without silica in the sweetener particles.

[0232] Each type of hazelnut spread contains sugar, hazelnut paste (13%), palm oil (23.7%), cocoa powder with 12% fat (7.4%), skimmed milk powder (6.6%), rapeseed lecithin (0.2%) and flavoring or seasoning (0.1%). The sugar content of type I hazelnut spread is 49%.

[0233] Oligofructose was used as a filler to supplement the reduced sugar content in Type II and Type III samples. Typically, inulin was used. Type II hazelnut spreads utilize sweetener formulations from various exemplary formulations (many of which are described or illustrated above). Aside from the recipe differences, the preparation processes for the inventive and control hazelnut spreads were identical.

[0234] Example 84A

[0235] Typically, Type II reduced-sugar hazelnut spreads of the present invention contain approximately 41% less sugar than a Type I "full-sugar" control hazelnut spread. For this exemplary case, Type II and Type III hazelnut spreads were formulated to contain approximately (100% - 30%)·49% = 34.3 wt.% sugar. The inulin content of the hazelnut spreads was approximately 14.7 wt.% (49% - 34.3%).

[0236] Essentially as in the case of the hazelnut spreads provided above, in many cases, the Type II reduced-sugar hazelnut spreads of the present invention may contain reduced sugars in amounts other than the typical 30% reduction. For example (but not exhaustive), the Type II hazelnut spread may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparative purposes, the Type II hazelnut spread contains at least 10% less sugar relative to a Type I "full sugar" control hazelnut spread.

[0237] Example 85: Sensory Evaluation

[0238] The present invention can be used to compare the sweetness of the present invention with the help of a sensory panelist. The paired comparison test is a double product blind test, and the panelist's task is to select / point out the sweeter one of the two products or samples (Sensory Evaluation Practices, the 4th edition, Stone, Bleibau m, Thomas edits). The binomial distribution table is used to analyze the result so that sensory scientists can determine whether the perceived differences between each sample have statistical significance. The comparative sweetness index (CSI) can be calculated according to the paired comparison test results compiled from all panelists. For example, if 10 of the 17 panelists select products of the present invention as sweeter, and other 7 panelists select comparison or control products, the comparative sweetness index (CSI) will be calculated as:

[0239] CSI = (10 / 17) · 100 = 58.8 = 59 (rounded off)

[0240] Example 85A

[0241] Another sensory method used to evaluate samples is difference magnitude estimation (DME). Here, each panelist tastes two samples, chooses the sweetest sample, and selects the difference in sweetness according to the following list:

[0242] □No difference at all

[0243] □ Very small difference

[0244] □Small differences

[0245] □Moderate difference

[0246] □Big difference

[0247] □ Huge difference

[0248] Each choice was given a numerical value (0-5), and the mean of the group was calculated (when the first (silicon dioxide-containing) sample of the present invention was indicated as sweeter, the value was considered positive, and vice versa). Generally speaking, differences of up to ±1.0 (i.e., within an absolute value of 1), and in some cases up to ±0.8 or up to ±0.5, were considered insignificant (i.e., the sweetness of the samples was essentially the same). An insignificant difference was considered a good result for the formulation of the present invention relative to the control formulation.

[0249] Examples 86-87

[0250] Muffin samples were prepared using the various formulations exemplified above according to Examples 82 and 82A. The paired comparison test results for the paired comparison tests conducted and evaluated according to Examples 85 and 85A are listed in Table 1 below.

[0251] Examples 88-91

[0252] According to Examples 83 and 83A, butter biscuit samples were prepared using the various formulations exemplified above. The paired comparison test results for the paired comparison tests conducted and evaluated according to Examples 85 and 85A are listed in Table 1 below.

[0253] Examples 92-93

[0254] According to Examples 84 and 84A, hazelnut spreads were prepared using the various formulations exemplified above. The results of the paired comparison tests conducted and evaluated according to Examples 85 and 85A are listed in Table 1 below.

[0255] Table 1

[0256]

[0257]

[0258] Example 94 - Comparative Dissolution Kinetics

[0259] The comparative dissolution kinetics of a sucrose formulation containing low concentrations of amorphous silicon dioxide versus a crystalline sucrose control formulation were studied. The temperature of the stirring vessel was maintained at 37°C (to simulate body temperature). For the control sample, crystalline sugar (sucrose) was ground to a particle size close to that of the silicon dioxide sweetener concentrate. 5.0 g of the ground sugar was then added to a stirring vessel containing 500 ml of water, and the concentration of dissolved sugar was monitored over time. Three samples were evaluated relative to the control sample: sample A, whose sucrose granules contained 0.1% amorphous silicon dioxide; sample B, whose sucrose granules contained 0.25% amorphous silicon dioxide; and sample C, whose sucrose granules contained 1% amorphous silicon dioxide.

[0260] Each of the samples was introduced in turn into a stirring vessel containing 500 ml of water maintained at 37° C. (to simulate body temperature). In each of the four tests, a total of 5.0 g of sugar was introduced at t=0. For the sweetener particles containing amorphous silicon dioxide, the silicon dioxide-sweetener concentrate sample, the concentrate of Example 27 was used, the particles of which contained 50% amorphous silicon dioxide and 50% sucrose. 10.0 grams of the concentrate containing the same amount of sucrose as the control sample (5.0 g) was added to a stirring vessel containing 500 g of water. Mixing and heating were carried out in the same manner as for the control sample. The results are plotted on Figure 6A middle.

[0261] This procedure, in which the total sugar concentration was 1 wt % and the well-stirred vessel was maintained at 37°C, was referred to as the "Standard Kinetic Evaluation Procedure."

[0262] Example 95 - Comparative Dissolution Kinetics

[0263] The comparative dissolution kinetics of a sucrose formulation containing a high concentration of amorphous silica versus a crystalline sucrose control formulation were studied. The temperature of the stirred vessel was maintained at 37°C. For the control sample, crystalline sugar (sucrose) was ground to a particle size close to that of the silica sweetener concentrate. 5.0 g of the ground sugar was then added to a stirred vessel containing 500 ml of water and the concentration of dissolved sugar was monitored over time. For the silica-sweetener concentrate samples of the present invention, the concentrate of Example 27 was used, the particles of which contained 50% amorphous silica and 50% sucrose. 10.0 grams of the concentrate containing the same amount of sucrose as the control sample (5.0 g) was added to a stirred vessel containing 500 ml of water. Mixing and heating were performed in the same manner as for the control sample. The results are plotted on Figure 6B middle.

[0264] Examples 96-98

[0265] X-ray diffraction (XRD) was performed on two silica and sweetener concentrates: 25:75 and 15:85 silica:sucrose (by weight) using an X-ray diffractometer (D8 Advance Series II, Bruker). As a control, the same procedure was performed on table sugar. The corresponding diffraction patterns (intensity vs. 2θ) are plotted on Figure 7 middle.

[0266] It is evident from the XRD pattern of the concentrate that the diffraction pattern of the concentrate exhibits crystalline characteristics and is qualitatively similar to the diffraction pattern of a crystalline sucrose sample.

[0267] It will be appreciated that quantification of crystallinity or the relative amount of amorphous sweetener versus crystalline sweetener (e.g., as used herein and in the appended claims) can be determined by various analytical procedures known to those skilled in the art, including but not limited to the following analytical procedures:

[0268] X-ray powder diffraction (XRPD)

[0269] Isothermal Microcalorimeter (IMC)

[0270] ·Solution calorimetry

[0271] Dynamic Vapor Sorption (DVS)

[0272] Conventional differential scanning calorimetry (DSC), temperature modulated DSC (MTDSC), high-speed DSC (hyper-DSC)

[0273] Raman spectroscopy

[0274] Near-infrared spectroscopy (NIRS)

[0275] Solid-state nuclear magnetic resonance (SS-NMR)

[0276] Inverse gas chromatography (IGC)

[0277] Density (specific gravity) measurement.

[0278] Example 99: Exemplary Starch Content Calculation

[0279] The biscuits are made from fat (palm oil, 17%), white wheat flour (61%), sucrose (11%), the silica-sweetener concentrate of Example 8 (1%), and fructans (inulin, 10%). The only starch-containing ingredient is white wheat flour, which contains approximately 68% starch. Therefore, the starch content of the biscuits is 68% of 61%, or approximately 41.5%.

[0280] Example 100: Exemplary Fat Content Calculation

[0281] The hazelnut spread is made from fat (palm oil, 24%), sucrose (28%), the silica-sweetener concentrate of Example 11 (2%), pure hazelnut paste (13%, with a fat content of 61%), skimmed milk powder (6%), cocoa powder (7%, with a fat content of 12%), and fructan (inulin, 20%). The total fat content of the hazelnut spread is 24% + (13% of 61%) + (7% of 12%), or about 32.8%.

[0282] Additional embodiments

[0283] Additional embodiments 1 to 152 are provided below.

[0284] Embodiment 1. A preparation comprising:

[0285] a first sweetener particle population comprising a plurality of amorphous silicon dioxide particles within the first sweetener particle population,

[0286] Each individual sweetener particle in the sweetener particles contains:

[0287] (a) caloric sweeteners; and

[0288] (b) at least one amorphous silicon dioxide particle disposed within each of said individual sweetener particles;

[0289] wherein the average particle size (Dv50-P) of the first population is in the range of 20 to 1000 micrometers (μm);

[0290] wherein the plurality of amorphous silica particles have an average particle size (Dv50-S) in a range of 0.8 to 20 micrometers (μm);

[0291] wherein an average ratio of the number of the plurality of amorphous silicon dioxide particles to the number of the sweetener particles is at least 2.5:1;

[0292] wherein the first sweetener particle population is less sweet than a control sweetener that is the same as the first sweetener particle population but does not contain the plurality of amorphous silica particles;

[0293] And wherein, when the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness relative to a corresponding control sucrose formulation that is identical to the standard formulation but does not contain the plurality of amorphous silica particles.

[0294] Embodiment 2. A formulation according to embodiment 1, wherein each of the individual sweetener particles has a sweetener core that is free of amorphous silicon dioxide particles, the sweetener core having a diameter of at least 7 micrometers (μm), and the sweetener core is disposed at least 5 micrometers (μm) from the surface of each of the individual sweetener particles.

[0295] Embodiment 3. The formulation of embodiment 2, wherein the diameter of the sweetener core is at least 10 μm.

[0296] Embodiment 4. The formulation of embodiment 2, wherein the diameter of the sweetener core is at least 15 μm.

[0297] Embodiment 5. The formulation of embodiment 2, wherein the diameter of the sweetener core is at least 25 μm.

[0298] Embodiment 6. The formulation of embodiment 2, wherein the diameter of the sweetener core is at least 40 μm.

[0299] Embodiment 7. The formulation of embodiment 2, wherein the diameter of the sweetener core is at least 60 μm.

[0300] Embodiment 8. The formulation of any one of Embodiments 1 to 7, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 3.5:1.

[0301] Embodiment 9. The formulation of any one of Embodiments 1 to 7, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 5:1.

[0302] Embodiment 10. The formulation of any one of Embodiments 1 to 7, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 7:1.

[0303] Embodiment 11. The formulation of any one of Embodiments 1 to 7, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 10:1.

[0304] Embodiment 12. The formulation of any one of Embodiments 1 to 7, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 15:1.

[0305] Embodiment 13. The formulation of any one of Embodiments 1 to 12, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at most 250:1.

[0306] Embodiment 14. A formulation according to embodiment 13, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at most 150:1.

[0307] Embodiment 15. A formulation according to embodiment 13, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at most 100:1.

[0308] Embodiment 16. The formulation of any of the preceding embodiments, wherein Dv50-P is at least 25 μm.

[0309] Embodiment 17. The formulation of embodiment 16, wherein Dv50-P is at least 30 μm.

[0310] Embodiment 18. The formulation of embodiment 16, wherein Dv50-P is at least 35 μm.

[0311] Embodiment 19. The formulation of embodiment 16, wherein Dv50-P is at least 40 μm.

[0312] Embodiment 20. The formulation of embodiment 16, wherein Dv50-P is at least 50 μm.

[0313] Embodiment 21. The formulation of embodiment 16, wherein Dv50-P is at least 65 μm.

[0314] Embodiment 22. The formulation of embodiment 16, wherein Dv50-P is at least 80 μm.

[0315] Embodiment 23. The formulation of embodiment 16, wherein Dv50-P is at least 100 μm.

[0316] Embodiment 24. The formulation of embodiment 16, wherein Dv50-P is at least 125 μm.

[0317] Embodiment 25. The formulation of embodiment 16, wherein Dv50-P is at least 150 μm.

[0318] Embodiment 26. The formulation of any of the preceding embodiments, wherein Dv50-S is at least 1 μm.

[0319] Embodiment 27. The formulation of embodiment 26, wherein Dv50-S is at least 1.5 μm.

[0320] Embodiment 28. The formulation of embodiment 26, wherein Dv50-S is at least 2 μm.

[0321] Embodiment 29. The formulation of embodiment 26, wherein Dv50-S is at least 2.5 μm.

[0322] Embodiment 30. The formulation of any of the preceding embodiments, wherein Dv50-S is at most 15 μm.

[0323] Embodiment 31. The formulation of embodiment 26, wherein Dv50-S is at most 10 μm.

[0324] Embodiment 32. A formulation as described in any of the preceding Embodiments, wherein a first weight ratio of the plurality of amorphous silica particles to the caloric sweetener is in a range from 0.07:1 to 10:1.

[0325] Embodiment 33. The formulation of embodiment 32, wherein the first weight ratio is at least 0.10:1.

[0326] Embodiment 34. The formulation of embodiment 32, wherein the first weight ratio is at least 0.12:1.

[0327] Embodiment 35. The formulation of embodiment 32, wherein the first weight ratio is at least 0.15:1.

[0328] Embodiment 36. The formulation of embodiment 32, wherein the first weight ratio is at least 0.20:1.

[0329] Embodiment 37. The formulation of embodiment 32, wherein the first weight ratio is at least 0.25:1.

[0330] Embodiment 38. The formulation of embodiment 32, wherein the first weight ratio is at least 0.30:1.

[0331] Embodiment 39. The formulation of embodiment 32, wherein the first weight ratio is at least 0.35:1.

[0332] Embodiment 40. The formulation of embodiment 32, wherein the first weight ratio is at least 0.40:1.

[0333] Embodiment 41. The formulation of embodiment 32, wherein the first weight ratio is at least 0.45:1.

[0334] Embodiment 42. The formulation of embodiment 32, wherein the first weight ratio is at least 0.5:1.

[0335] Embodiment 43. The formulation of embodiment 32, wherein the first weight ratio is at least 0.6:1.

[0336] Embodiment 44. The formulation of embodiment 32, wherein the first weight ratio is at least 0.7:1.

[0337] Embodiment 45. The formulation of embodiment 32, wherein the first weight ratio is at least 0.8:1.

[0338] Embodiment 46. The formulation of embodiment 32, wherein the first weight ratio is at least 0.9:1.

[0339] Embodiment 47. The formulation of embodiment 32, wherein the first weight ratio is at least 1:1.

[0340] Embodiment 48. The formulation of embodiment 32, wherein the first weight ratio is at least 1.2:1.

[0341] Embodiment 49. The formulation of embodiment 32, wherein the first weight ratio is at least 1.5:1.

[0342] Embodiment 50. The formulation of embodiment 32, wherein the first weight ratio is at least 2:1.

[0343] Embodiment 51. The formulation of any one of the preceding embodiments, wherein within the first population, at least 50% by number of the molecular units of the caloric sweetener are linked only to other molecular units of the caloric sweetener.

[0344] Embodiment 52. The formulation of embodiment 51, wherein at least 60% by number of the molecular units of the caloric sweetener are linked only to other molecular units of the caloric sweetener.

[0345] Embodiment 53. The formulation of embodiment 51, wherein at least 75% by number of the molecular units of the caloric sweetener are linked only to other molecular units of the caloric sweetener.

[0346] Embodiment 54. The formulation of any of the preceding Embodiments, wherein up to 50% of the caloric sweetener disposed in the individual sweetener particles is directly attached to any one of the at least one amorphous silica particle.

[0347] Embodiment 55. The formulation of embodiment 54, wherein up to 40% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0348] Embodiment 56. The formulation of embodiment 54, wherein up to 30% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0349] Embodiment 57. The formulation of embodiment 54, wherein up to 20% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0350] Embodiment 58. The formulation of embodiment 54, wherein up to 10% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0351] Embodiment 59. A formulation as described in any of the preceding embodiments, wherein up to 50% of the caloric sweetener disposed in each of the individual sweetener particles, based on the average weight including all of the individual sweetener particles, is directly attached to any one of the at least one amorphous silica particles within the individual sweetener particles.

[0352] Embodiment 60. The formulation of embodiment 59, wherein up to 40% of the caloric sweetener disposed within each of the individual sweetener particles is directly attached to any one of the at least one amorphous silica particle within the individual sweetener particle.

[0353] Embodiment 61. The formulation of embodiment 59, wherein up to 30% of the caloric sweetener disposed within each of the individual sweetener particles is directly attached to any one of the at least one amorphous silica particle within the individual sweetener particle.

[0354] Embodiment 62. The formulation of embodiment 59, wherein up to 20% of the caloric sweetener disposed within each of the individual sweetener particles is directly attached to any one of the at least one amorphous silica particle within the individual sweetener particle.

[0355] Embodiment 63. A formulation as described in any of the preceding embodiments, wherein the caloric sweetener comprises a sweetener carbohydrate selected from at least one of the group consisting of: sucrose, glucose, fructose, maltose, lactose, mannose, psicose, tagatose, xylose, galactose, arabinose, galactofructose.

[0356] Embodiment 64. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises sucrose.

[0357] Embodiment 65. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises glucose.

[0358] Embodiment 66. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises fructose.

[0359] Embodiment 67. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises primarily sucrose.

[0360] Embodiment 68. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises primarily glucose.

[0361] Embodiment 69. A formulation according to embodiment 63, wherein the sweetener carbohydrate comprises primarily fructose.

[0362] Embodiment 70. A formulation as described in any of the preceding embodiments, wherein the caloric sweetener comprises a sweetener polyol selected from at least one of the group consisting of: xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol and dulcitol.

[0363] Embodiment 71. The formulation of any one of the preceding Embodiments, wherein the sweetener formulation is in the form of a particulate solid.

[0364] Embodiment 72. The formulation of embodiment 71, wherein the particulate solid is a powder.

[0365] Embodiment 73. The formulation of embodiment 72, wherein the powder is a free-flowing powder.

[0366] Embodiment 74. The formulation of any one of the preceding embodiments, wherein the common sweetener is a normative common sweetener.

[0367] Embodiment 75. The formulation of any one of the preceding embodiments, wherein the common sugar is standard common sugar.

[0368] Embodiment 76. The formulation of embodiment 75, wherein the standard common sugar comprises sucrose.

[0369] Embodiment 77. The formulation of embodiment 75, wherein the standard ordinary sugar contains at least 65% sucrose by weight.

[0370] Embodiment 78. The formulation of embodiment 75, wherein the standard ordinary sugar contains at least 85% sucrose by weight.

[0371] Embodiment 79. The formulation of embodiment 75, wherein the standard ordinary sugar contains at least 95% sucrose by weight.

[0372] Embodiment 79A. A formulation as described in any of the preceding embodiments, wherein the difference in comparative sweetness index between the standard formulation and the corresponding control sucrose formulation that is identical to the standard formulation but does not contain the plurality of amorphous silica particles is at least 3.

[0373] Embodiment 79B. The formulation of embodiment 79A, wherein the difference is at least 5.

[0374] Embodiment 79C. The formulation of embodiment 79A, wherein the difference is at least 7.

[0375] Embodiment 79D. The formulation of embodiment 79A, wherein the difference is at least 10.

[0376] Embodiment 79E. The formulation of embodiment 79A, wherein the difference is at least 15.

[0377] Embodiment 80. A formulation comprising:

[0378] A first population of sweetener particles, each individual sweetener particle of said sweetener particles containing

[0379] (a) sweetener particles comprising a caloric sweetener; and

[0380] (b) a plurality of amorphous silicon dioxide particles disposed within each of said individual sweetener particles;

[0381] wherein the first sweetener particle population exhibits slower dissolution kinetics relative to a control sweetener that is the same as the first sweetener particle population but does not contain the plurality of amorphous silica particles;

[0382] and wherein, when the first population is diluted with the caloric sweetener to produce a standard formulation containing 0.1% amorphous silicon dioxide, the standard formulation exhibits improved sweetness relative to a corresponding control sweetener formulation that is identical to the standard formulation but does not contain the plurality of amorphous silicon dioxide particles.

[0383] Embodiment 80A. A formulation comprising:

[0384] A first population of sweetener particles, each individual sweetener particle of said sweetener particles containing

[0385] (a) sweetener particles comprising a caloric sweetener; and

[0386] (b) a plurality of amorphous silicon dioxide particles disposed within each of said individual sweetener particles;

[0387] wherein the first sweetener particle population exhibits slower dissolution kinetics relative to a control sweetener, the control sweetener being the same as the first sweetener particle population but

[0388] (i) does not contain the plurality of amorphous silica particles; and

[0389] (ii) is completely crystalline;

[0390] and wherein, when the first population is diluted with the caloric sweetener to produce a standard formulation containing 0.1% amorphous silicon dioxide, the standard formulation exhibits improved sweetness relative to a corresponding control sweetener formulation that is identical to the standard formulation but does not contain the plurality of amorphous silicon dioxide particles.

[0391] Embodiment 80B. A formulation comprising:

[0392] A first population of sweetener particles, each individual sweetener particle of said sweetener particles containing

[0393] (a) sweetener particles comprising a caloric sweetener; and

[0394] (b) a plurality of amorphous silicon dioxide particles disposed within each of said individual sweetener particles;

[0395] wherein the first sweetener particle population exhibits slower dissolution kinetics relative to a control sweetener, the control sweetener being the same as the first sweetener particle population but

[0396] (i) does not contain the plurality of amorphous silica particles; and

[0397] (ii) is completely amorphous;

[0398] and wherein, when the first population is diluted with the caloric sweetener to produce a standard formulation containing 0.1% amorphous silicon dioxide, the standard formulation exhibits improved sweetness relative to a corresponding control sweetener formulation that is identical to the standard formulation but does not contain the plurality of amorphous silicon dioxide particles.

[0399] Embodiment 81. The formulation of any one of Embodiments 1 to 80B, wherein the dissolution kinetics of the first sweetener particle population are at least 5% slower than the dissolution kinetics of the control sweetener.

[0400] Embodiment 82. A formulation according to embodiment 81, wherein the dissolution kinetics of the first sweetener particle population are at least 7% slower.

[0401] Embodiment 83. A formulation according to embodiment 81, wherein the dissolution kinetics of the first sweetener particle population are at least 10% slower.

[0402] Embodiment 84. The formulation of embodiment 81, wherein the dissolution kinetics of the first sweetener particle population are at least 12% slower.

[0403] Embodiment 85. The formulation of embodiment 81, wherein the dissolution kinetics of the first sweetener particle population are at least 15% slower.

[0404] Embodiment 86. The formulation of embodiment 81, wherein the dissolution kinetics of the first sweetener particle population are at least 20% slower.

[0405] Embodiment 87. The formulation of any one of embodiments 80 to 86, further comprising any feature or any combination of features of embodiments 1 to 79E.

[0406] Embodiment 100. A formulation comprising:

[0407] A first population of sweetener particles, each individual sweetener particle of said sweetener particles containing

[0408] (a) caloric sweeteners; and

[0409] (b) at least one amorphous silicon dioxide particle disposed within the individual sweetener particles;

[0410] wherein the average particle size (Dv50) of the first population is in the range of 20 to 1000 micrometers (μm);

[0411] wherein the plurality of amorphous silica particles have an average particle size (Dv50) in a range of 0.8 to 20 micrometers (μm);

[0412] wherein, in at least a portion of the sweetener particles of the first population of sweetener particles, up to 50% of the caloric sweetener is directly attached to the at least one amorphous silica particle;

[0413] wherein the first sweetener particle population is less sweet than a control sweetener that is the same as the first sweetener particle population but does not contain the plurality of amorphous silica particles;

[0414] and wherein, when the first population is diluted with the caloric sweetener to produce a standard formulation containing 0.1% amorphous silicon dioxide, the standard formulation exhibits improved sweetness relative to a corresponding control sweetener formulation that is identical to the standard formulation but does not contain the plurality of amorphous silicon dioxide particles.

[0415] Embodiment 101. The formulation of embodiment 100, wherein up to 40% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0416] Embodiment 102. The formulation of embodiment 100, wherein up to 30% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0417] Embodiment 103. The formulation of embodiment 100, wherein up to 20% of the caloric sweetener disposed in the individual sweetener particles is directly attached to the at least one amorphous silica particle.

[0418] Embodiment 103A. The formulation of any one of Embodiments 100 to 103, further comprising any limitation or any combination of limitations of Embodiments 1 to 87.

[0419] Embodiment 104. A formulation comprising:

[0420] (a) a first sweetener particle population comprising a caloric sweetener and amorphous silica particles; and

[0421] (b) caloric sweetener particles;

[0422] wherein the caloric sweetener particles comprise at least 90% by weight of the formulation;

[0423] wherein the first sweetener particle population contains the amorphous silicon dioxide relative to the caloric sweetener at an intra-particle weight ratio in the range of 0.07:1 to 10:1;

[0424] and wherein the total weight ratio of total silicon dioxide in the formulation to total caloric sweeteners in the formulation is in the range of 0.03% to 2% by weight;

[0425] And wherein the caloric sweetener within the first sweetener particle population is crystalline or exhibits crystalline behavior.

[0426] Embodiment 104A. A formulation according to embodiment 104, wherein the caloric sweetener comprises sucrose.

[0427] Embodiment 104B. A formulation according to embodiment 104A, wherein the caloric sweetener comprises at least 50% by weight sucrose.

[0428] Embodiment 104C. A formulation according to embodiment 104A, wherein the caloric sweetener comprises at least 65% by weight sucrose.

[0429] Embodiment 104D. A formulation according to embodiment 104A, wherein the caloric sweetener comprises at least 85% by weight sucrose.

[0430] Embodiment 104B. A formulation according to embodiment 104A, wherein the caloric sweetener comprises at least 95% by weight sucrose.

[0431] Embodiment 105. The formulation of any one of Embodiments 104 to 104B, wherein the total weight ratio is in the range of 0.03% to 1.5%.

[0432] Embodiment 106. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 1.0%.

[0433] Embodiment 107. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 0.7%.

[0434] Embodiment 107A. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 0.5%.

[0435] Embodiment 108. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 0.35%.

[0436] Embodiment 109. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 0.25%.

[0437] Embodiment 110. The formulation of embodiment 104, wherein the total weight ratio is in the range of 0.05% to 0.2%.

[0438] Embodiment 111. The formulation of any one of embodiments 104 to 110, wherein the total weight ratio is at least 0.07%.

[0439] Embodiment 112. The formulation of any one of Embodiments 104 to 110, wherein the total weight ratio is at least 0.085%.

[0440] Embodiment 113. The formulation of any one of embodiments 104 to 110, wherein the total weight ratio is at least 0.10%.

[0441] Embodiment 114. The formulation of any one of embodiments 104 to 107, wherein the total weight ratio is at least 0.5%.

[0442] Embodiment 115. The formulation of embodiment 104 or embodiment 105, wherein the total weight ratio is at least 0.8%.

[0443] Embodiment 116. The formulation of embodiment 104, wherein the total weight ratio is at least 1.2%.

[0444] Embodiment 117. The formulation of any one of Embodiments 104 to 116, wherein the concentration of amorphous silicon dioxide within the caloric sweetener particles is at most 0.1% by weight of the caloric sweetener particles.

[0445] Embodiment 118. The formulation of embodiment 117, wherein the concentration of amorphous silicon dioxide within the caloric sweetener particles is at most 0.02% by weight of the caloric sweetener particles.

[0446] Embodiment 119. The formulation of any one of Embodiments 104 to 116, wherein the caloric sweetener particles comprise at least 95% by weight of the formulation.

[0447] Embodiment 120. The formulation of embodiment 119, wherein the caloric sweetener particles comprise at least 98% by weight of the formulation.

[0448] Embodiment 121. The formulation of embodiment 119, wherein the caloric sweetener particles comprise at least 99% by weight of the formulation.

[0449] Embodiment 122. The formulation of embodiment 119, wherein the caloric sweetener particles comprise at least 99.5% by weight of the formulation.

[0450] Embodiment 123. The formulation of any one of Embodiments 104 to 122, wherein the intra-particle weight ratio is at least 0.10:1.

[0451] Embodiment 124. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.12:1.

[0452] Embodiment 125. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.15:1.

[0453] Embodiment 126. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.2:1.

[0454] Embodiment 127. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.25:1.

[0455] Embodiment 128. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.3:1.

[0456] Embodiment 129. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.5:1.

[0457] Embodiment 130. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 0.7:1.

[0458] Embodiment 131. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 1:1.

[0459] Embodiment 132. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 1.2:1.

[0460] Embodiment 133. The formulation of embodiment 123, wherein the intra-particle weight ratio is at least 1.5:1.

[0461] Embodiment 134. The formulation of any one of Embodiments 104 to 133, wherein the intra-particle weight ratio is at most 8:1.

[0462] Embodiment 135. The formulation of any one of Embodiments 104 to 133, wherein the intra-particle weight ratio is at most 4:1.

[0463] Embodiment 136. The formulation of any one of Embodiments 104 to 133, wherein the intra-particle weight ratio is at most 2.5:1.

[0464] Embodiment 137. The formulation of any one of Embodiments 104 to 133, wherein the intra-particle weight ratio is at most 1.5:1.

[0465] Embodiment 138. An edible formulation comprising:

[0466] (a) the formulation of any one of the preceding embodiments;

[0467] (b) at least one fat; and

[0468] (c) optionally, at least one starch;

[0469] wherein the total concentration of all sweeteners, the at least one fat, and the at least one starch within the edible formulation is at least 30% by weight.

[0470] Embodiment 139. The edible formulation of embodiment 138, wherein the weight content of all sweeteners in the edible formulation is at least 8%.

[0471] Embodiment 140. The edible formulation of embodiment 138 or embodiment 139, comprising at least 5% of all sweeteners and at least 5% of the at least one fat.

[0472] Embodiment 141. The edible formulation of any one of Embodiments 138 to 140, comprising at least 5% of all sweeteners and at least 5% of the at least one starch.

[0473] Embodiment 142. The edible formulation of any one of Embodiments 138 to 141, wherein the weight concentration of all sweeteners is in the range of 10% to 80%.

[0474] Embodiment 143. A method of producing the formulation of any one of embodiments 104 to 142, the method comprising:

[0475] (a) producing a population of said first sweetener particles comprising said caloric sweetener and said amorphous silicon dioxide; and

[0476] (b) mixing the sweetener particles with the caloric sweetener particles.

[0477] Embodiment 144. The method of embodiment 143, wherein the caloric sweetener particles comprise sucrose.

[0478] Embodiment 145. The method of embodiment 143, wherein the caloric sweetener particles consist essentially of sucrose.

[0479] Embodiment 145A. The method of Embodiment 143, wherein the caloric sweetener particles comprise at least 65% sucrose.

[0480] Embodiment 146. The method of embodiment 143, wherein the caloric sweetener particles are sucrose or regular table sugar.

[0481] Embodiment 147. A method of producing a food, the method comprising:

[0482] (a) providing a formulation as described in any one of embodiments 1 to 103;

[0483] (b) mixing the sweetener particles with a caloric sweetener, such as a conventional caloric sweetener, at least one fat, and optionally at least one starch.

[0484] Embodiment 148. The method of embodiment 147, wherein the total concentration of all sweeteners, the at least one fat, and the at least one starch within the food product is at least 30% by weight.

[0485] Embodiment 148A. The method of embodiment 147 or 148, wherein the caloric sweetener is a regular caloric sweetener.

[0486] Embodiment 149. The method of any one of Embodiments 147 to 148A, wherein the mixing comprises mixing the sweetener particles with the at least one starch.

[0487] Embodiment 150. The method of any one of embodiments 147 to 149, wherein the sweetener comprises sucrose.

[0488] Embodiment 151. The method of any one of embodiments 147 to 149, wherein the sweetener comprises primarily sucrose.

[0489] Embodiment 152. The method of any one of embodiments 147 to 149, wherein the sweetener is sucrose.

[0490] As used herein, the term "sweetener carbohydrate" refers to a nutritive or caloric sweetener having at least one carbohydrate portion that is processed by the human body to produce energy. Sweetener carbohydrates produce a sweet taste when consumed by a typical human consumer. If, based on weight, maltose is about 0.31 and lactose is about 0.22 on a normalized sweetness scale with sucrose as standard 1, the term "sweetener carbohydrate" would apply to lactose, and to any sugar or other nutritive sweetener containing carbohydrates that has a sweetness within the range of 0.15 to 2.5 according to this normalized sweetness scale. Alternatively, it can be said that the lowest sweetness of a sugar or other nutritive sweetener containing carbohydrates would be the sweetness of raffinose (which has a sweetness of 0.15 according to the above scale). More typically, the sweetener carbohydrate has a sweetness ranging from 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 according to the normalized sweetness scale.

[0491] Notably, the relative sweetness of fructose reported in the literature has been reported to be as low as 0.91 and as high as about 1.7. For the avoidance of doubt, the term "sweetener carbohydrate" is intended to include fructose regardless of any reported relative sweetness value thereof.

[0492] As used herein, the term "normalized sweetness scale" refers to a relative sweetness scale based on weight, in which sucrose is assigned a value of 1.00. More specifically, the normalized sweetness scale is determined according to the method disclosed in Moscowitz, H. "Ratio Scales of Sugar Sweetness"; Perception & Psychophysics, 1970, Vol. 7(5), wherein the power functions of sugars and polyols / sugar alcohols have an exponent of 1.3 (n=1.3) as disclosed in Table 3 of said document and provided below.

[0493] From the "Sugar Sweetness Ratio Scale"

[0494]

[0495] Sweetener carbohydrates can be monosaccharides or disaccharides. Examples of sweetener carbohydrates include, but are not limited to, sucrose, glucose, maltose, fructose, lactose, or any combination of sweetener carbohydrates. One or more sweetener carbohydrates can be combined with one or more sweetener polyols. Sweetener carbohydrates can be naturally occurring or synthetically produced.

[0496] As used herein, the term "sweetener polyol" refers to a consumable polyol that produces sweet taste when eaten by a typical human consumer. The limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol or dulcitol. In many cases, polyols are sugar alcohols. Sugar alcohols can be produced by carbohydrates by any known (via chemical or biological conversion) method in which acid or aldehyde is reduced to alcohol. In other cases, sweetener polyols can be synthesized by parent carbohydrates. Alternatively, sweetener polyols can be obtained from biological sources.

[0497] For the avoidance of doubt, the term "sweetener polyol" is intended to include any polyol / sugar alcohol having a sweetness in the range of 0.15 to 2.5 according to the above normalized sweetness scale. More typically, such sweetener polyols have a sweetness in the range of 0.15 to 1.5, 0.15 to 1.0, 0.15 to 0.8, 0.15 to 0.7, 0.20 to 0.7, 0.15 to 0.6 or 0.25 to 0.6 according to such normalized sweetness scale.

[0498] The average particle size (D50) can be calculated based on the number of particles in a population (“D N 50”), or can be calculated based on the volume of the particle (D V 50). These measurements can be obtained by various known methods, including static light scattering (SLS), dynamic light scattering (DLS), sieving, and various microscopy methods. Some methods may be preferred for larger ranges of particles, while other methods may be preferred for smaller ranges of particles.

[0499] As used herein in the specification and in the claims section that follows, the term "specific surface area" with respect to silica refers to the Brunauer-Emmett-Teller (BET) method according to ISO standard 9277.

[0500] As used herein in the specification and in the claims that follow, the term "starch" is intended to include edible starches that are used or can be used in foods. Typically, such starches include at least one of amylose and amylopectin, and more typically, both amylose and amylopectin. It will be appreciated that various modifications may be made to starches to impart specific chemical and / or physical properties to a particular food or starch therein, including, for example, resistance to gelatinization at low temperatures, resistance to low pH, or resistance to high shear or high temperatures.

[0501] Typically, starch is present in ingredients such as flour. In white wheat flour, the starch content is typically about 68%. In oats, the starch content is typically about 58%.

[0502] In addition to including fats that are solid at room temperature (25° C.), such as beef fat, shortening, palm oil, and butter, as used herein in the specification and the appended claims, the term “fat” is also intended to include edible oils, including those that are liquid at room temperature, such as cooking oil. Specific examples of edible oils are olive oil, walnut oil, corn oil, and cottonseed oil.

[0503] Fat can be a separate ingredient or can be an ingredient in a food ingredient. For example, hazelnut paste and cocoa powder both contain fat.

[0504] As used herein in the specification and in the claims that follow, the term "conventional sweetener" refers to a caloric sweetener containing at most 0.08% amorphous silicon dioxide, and more typically, at most 0.05%, at most 0.02%, or at most 0.01%. More typically, the conventional sweetener is a "standard" conventional sweetener that contains at most 0.005% amorphous silicon dioxide on a dry weight basis, or is substantially free of or free of such amorphous silicon dioxide.

[0505] Typically, conventional sweeteners are crystalline or exhibit crystalline behavior. "Standard" conventional sweeteners are crystalline and always exhibit crystalline behavior.

[0506] As used herein in the specification and in the claims section that follows, the term "ordinary sugar" and the like refers to an ordinary sweetener whose caloric sweetener content is composed of at least 90% crystalline sucrose on a dry weight basis. More typically, the caloric sweetener content is at least 95%, at least 98%, or at least 99% crystalline sucrose on such dry weight basis.

[0507] In "regular sweeteners" and "regular sugars," the caloric sweetener content is at least 80% by weight, and more typically at least 90%, at least 95%, or at least 98%.

[0508] As used herein in the specification and in the claims section that follows, the term "sugar" refers to crystalline sucrose having a D50 in the range of 300-1000 microns (characterized using sieving or other conventional means known to those skilled in the art).

[0509] As used herein in the specification and in the claims section that follows, the term "dissolution kinetics" refers to dissolution kinetics as measured by the standard kinetic evaluation procedure provided in Examples 94 and 95.

[0510] As used herein in the specification and in the claims section that follows, the term "identical" with respect to two formulations means that the chemical composition and particle size distribution of the two formulations are substantially the same, as understood by one skilled in the art.

[0511] As used herein in the specification and in the claims section that follows, the term "exhibiting improved sweetness" with respect to a formulation, such as a "standard formulation," refers to improved sweetness as determined by comparative sensory evaluation using the Comparative Sweetness Index of Example 85 (at least 10 trained panelists). Typically, improved sweetness will be demonstrated by a CSI difference of at least 3, or at least 5, and more typically at least 7, at least 10, at least 12, at least 15, or at least 20.

[0512] Comparative sensory evaluations were conducted on either the standard formulation itself (compared to a corresponding control sucrose formulation identical to the standard formulation, but lacking the plurality of amorphous silica particles); or the standard formulation incorporated into the Type II reduced-sugar muffins, butter cookies, or hazelnut spreads of Examples 82B, 83A, and 84A. Similarly, a corresponding control sucrose formulation identical to the standard formulation, but lacking the plurality of amorphous silica particles, was incorporated into the same Type II reduced-sugar muffins, butter cookies, or hazelnut spreads for comparative sensory evaluations.

[0513] As used herein in the specification and in the claims that follow, the terms "percent" or "%" refer to percentages by weight, unless expressly indicated otherwise. However, with particular reference to formulations containing silicon dioxide and at least one sweetener, the weight percentage of silicon dioxide is relative to the sweetener. For example, in such a formulation containing 1.3 grams of silicon dioxide dispersed in a syrup containing 650 grams of sucrose and 350 grams of water, the weight percentage of silicon dioxide is 1.3 / 650 = 0.2%.

[0514] Similarly, as used herein in the specification and in the claims section that follows, the term "ratio" refers to a weight ratio unless expressly indicated otherwise.

[0515] The modifiers "about" and "substantially" used in connection with a quantity are inclusive of the stated value and have the meaning dictated by the context (e.g., they include at least the degree of error associated with measurement of the particular quantity). When used in connection with a particular value, it should be considered to disclose that value as well.

[0516] As used herein in the specification and in the claims section that follows, the terms "primarily," "primarily," and the like, with respect to a sweetener, for example, refer to the sweetener having the highest concentration by weight.

[0517] In the context of this application and the claims, the phrase "at least one of A and B" is equivalent to the inclusive "or" and includes any of "only A," "only B," or "A and B." Similarly, the phrase "at least one of A, B, and C" is equivalent to the inclusive "or" and includes any of "only A," "only B," "only C," "A and B," "A and C," "B and C," or "A and B and C."

[0518] It will be appreciated that certain features of the invention, which are described for clarity in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are described for clarity in the context of a single embodiment, may also be provided separately or in any suitable subcombination.

[0519] Although the present invention has been described in conjunction with specific embodiments thereof, it is apparent that many substitutions, modifications, and variations are apparent to those skilled in the art. Therefore, it is intended to encompass all such substitutions, modifications, and variations that fall within the spirit and broad scope of the appended claims. All disclosures, patents, and patent applications mentioned in this specification are incorporated herein by reference in their entirety, just as each individual disclosure, patent, or patent application is specifically and individually indicated as being incorporated herein by reference. In addition, citation or identification of any reference in this application should not be construed as an admission that the reference can be used as prior art for the present invention.

Claims

1. A preparation comprising: a first sweetener particle population comprising a plurality of amorphous silicon dioxide particles within the first sweetener particle population, Each individual sweetener particle in the sweetener particles contains: (a) caloric sweeteners; and (b) at least one amorphous silicon dioxide particle disposed within each of said individual sweetener particles; wherein the average particle size (Dv50-P) of the first population is in the range of 20 to 1000 micrometers (μm); wherein the plurality of amorphous silica particles have an average particle size (Dv50-S) in a range of 0.8 to 20 micrometers (μm); wherein an average ratio of the number of the plurality of amorphous silicon dioxide particles to the number of the sweetener particles is at least 2.5:1; wherein the first sweetener particle population is less sweet than a control sweetener that is the same as the first sweetener particle population but does not contain the plurality of amorphous silica particles; And among them, When the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness relative to a corresponding control sucrose formulation that is identical to the standard formulation but lacks the plurality of amorphous silica particles.

2. The formulation of claim 1 , wherein each of the individual sweetener particles has a sweetener core that is free of amorphous silicon dioxide particles, the sweetener core having a diameter of at least 7 micrometers (μm), the sweetener core being disposed at least 5 μm from a surface of each of the individual sweetener particles.

3. The formulation of claim 2, wherein the diameter of the sweetener core is at least 40 μm.

4. The formulation of any one of claims 1 to 3, wherein the average ratio of the number of amorphous silicon dioxide particles to the number of sweetener particles is at least 7:

1.

5. The formulation of any preceding claim, wherein Dv50-P is at least 65 μm.

6. The formulation of any preceding claim, wherein Dv50-S is at least 1 μm.

7. The formulation of any one of the preceding claims, wherein a first weight ratio of the plurality of amorphous silica particles to the caloric sweetener is in a range from 0.07:1 to 10:

1.

8. The formulation of claim 7, wherein the first weight ratio is at least 0.6:

1.

9. The formulation of any preceding claim, wherein within the first population, at least 50% by number of the molecular units of the caloric sweetener are linked only to other molecular units of the caloric sweetener.

10. A formulation as claimed in any preceding claim wherein the sweetener formulation is in the form of a particulate solid.

11. The formulation of any one of the preceding claims, wherein the common sweetener is a standard common sweetener.

12. The formulation of any one of the preceding claims, wherein the difference in comparative sweetness index between the standard formulation and the corresponding control sucrose formulation that is identical to the standard formulation but does not contain the plurality of amorphous silica particles is at least 3.

13. The formulation of any one of the preceding claims, wherein the first sweetener particle population exhibits slower dissolution kinetics relative to a control sweetener that is the same as the first sweetener particle population but (i) does not contain the plurality of amorphous silica particles; and (ii) is completely crystalline.

14. The formulation of any one of claims 1 to 13, wherein the first sweetener particle population exhibits slower dissolution kinetics relative to a control sweetener that is the same as the first sweetener particle population but (i) does not contain the plurality of amorphous silica particles; and (ii) is completely amorphous.

15. The formulation of claim 13 or 14, wherein the dissolution kinetics of the first sweetener particle population are at least 7% slower relative to the dissolution kinetics of the control sweetener.

16. The formulation of any preceding claim further comprising caloric sweetener particles.

17. The formulation of claim 16, wherein the caloric sweetener particles comprise at least 90% by weight of the formulation; wherein the first sweetener particle population contains the amorphous silicon dioxide particles relative to the caloric sweetener at an intra-particle weight ratio in the range of 0.07:1 to 10:1; wherein the total weight ratio of total silicon dioxide in the formulation to total caloric sweeteners in the formulation is in the range of 0.03% to 2% by weight; And wherein the caloric sweetener within the first sweetener particle population is crystalline or exhibits crystalline behavior.

18. The formulation of any preceding claim, wherein the caloric sweetener comprises at least 85% by weight sucrose.

19. The formulation of any one of claims 16 to 18, wherein the concentration of amorphous silicon dioxide within the caloric sweetener particles is at most 0.02% by weight of the caloric sweetener particles.

20. The formulation of any one of claims 16 to 19, wherein the caloric sweetener particles comprise at least 95% by weight of the formulation.

21. A method of producing the formulation of any one of claims 16 to 20, comprising: (a) producing a population of said first sweetener particles comprising said caloric sweetener and said amorphous silicon dioxide; as well as (b) mixing the first sweetener particle population with the caloric sweetener.

22. A preparation comprising: (a) the formulation of any one of claims 16 to 20; (b) at least one fat; and (c) optionally, at least one starch; wherein the total concentration of all sweeteners, the at least one fat, and the at least one starch within the edible formulation is at least 30% by weight.

23. The formulation of claim 22, wherein the weight concentration of all sweeteners is in the range of 10% to 80%.

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