Formulation for improving sweetness of the rare sugars without altering the texture and flavour and to the method thereof
EP4761589A1Pending Publication Date: 2026-06-24FERTIS INDIA PVT LTD
Patent Information
- Authority / Receiving Office
- EP · EP
- Patent Type
- Applications
- Current Assignee / Owner
- FERTIS INDIA PVT LTD
- Filing Date
- 2024-08-16
- Publication Date
- 2026-06-24
AI Technical Summary
Technical Problem
Existing solutions fail to effectively enhance the sweetness of rare sugars without altering their texture and flavor, which is necessary to meet the growing demand for healthier sugar alternatives.
Method used
A formulation comprising Brazzein, a sweet protein, combined with rare sugars and/or sugar substitutes, is added at various stages of the sugar's synthesis, such as pre-caramalization or post-caramalization, to increase sweetness without changing the texture or flavor.
Benefits of technology
The addition of Brazzein significantly enhances the sweetness of rare sugars like D-Allulose and D-Tagatose, matching or exceeding the sweetness of sucrose while maintaining the original texture and flavor profiles.
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Abstract
Disclosed herein is a formulation comprising sweet protein with rare sugars for improving the sweetness of the rare sugars with low glycemic index without changing the texture and flavours of said rare sugars and to the method for improving the sweetness of the rare sugars. More particularly, the present invention discloses method for improving the sweetness of the rare sugars without changing the sweetness profile, texture and flavours of the primary sugars. The present invention further discloses addition of Brazzein with Liquid Rare sugars before crystallization or at pre caramalization stage or post caramalization stage of rare sugars at different temperatures during the synthesis of rare sugars to increase the sweetness. Brazzein increases the sweetness of Rare sugars but not limited to D-Allulose, D-tagatose, D-Allose, Isomaltulose, Trehalulose, Sorbose, turanose, Leucrose, etc. The present invention further provides evaluation of non-nutritive sweeteners such as aspartame, acesulfame-K, Cyclamate, Neotame, Saccharin, Sucralose, Stevia etc., as each one has limitations for taste quality if used with Rare sugars. However, the use of Brazzein did not change the flavour and texture of the rare sugars and the taste profile matches the sucrose.
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