Coated sweetener particles

Abstract

Sweetener formulations having sweetener particles coated with silica and a sweetener, as well as methods for making such formulations and their application in food products.

Description

[Technical field]

[0001] The present invention relates to sweetener formulations having sweetener particles coated with silica and a sweetener, as well as methods for making such formulations and their application in food products. Summary of the Invention

[0002] In accordance with an aspect of the present invention, a method is provided that includes: (a) providing a slurry containing solids, the slurry including silica particles and sweetener core particles, disposed in an aqueous medium containing dissolved sweetener; and (b) drying at least a portion of the solids to produce a dry sweetener product containing coated sweetener particles having a silica and sweetener coating encasing the sweetener core particles.

[0003] According to a further aspect of the present invention, there is provided a method for producing a sweetener product comprising: (a) contacting 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; (b) separating a first portion of the aqueous medium and a first portion of the silica particles from the sweetener core particles to leave a wet cake in which a second portion of the aqueous medium and a second portion of the silica particles are disposed about the sweetener core particles; and (c) drying the wet cake to produce a dry sweetener product containing coated particles having a silica and sweetener coating encasing the sweetener core particles, the silica and sweetener coating comprising silica particles derived from the second portion of the silica particles, wherein the sweetener core particles optionally have an average particle size (D 50 ), and the concentration of silica particles in the dry sweetener product is optionally in the range of 0.02% to 5% by weight.

[0004] In accordance with a further aspect of the present invention, a method for producing a sweetener product comprising: (a) contacting 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; (b) separating a first portion of the aqueous medium and a first portion of the silica particles from the sweetener core particles to leave a wet cake in which a second portion of the aqueous medium and a second portion of the silica particles are disposed about the sweetener core particles; and (c) drying the wet cake to produce a dry sweetener product containing coated particles having a silica and sweetener coating encasing the sweetener core particles, the silica and sweetener coating comprising silica particles derived from the second portion of the silica particles, wherein the sweetener core particles have an average particle size (D 50 ) and the concentration of silica particles in the dry sweetener product is in the range of 0.02% to 5% by weight.

[0005] According to a further aspect of the present invention, there is provided a method comprising: (a) providing a slurry containing silica particles and sweetener core particles in an aqueous medium containing dissolved sweetener; and (b) crystallizing at least a portion of the dissolved sweetener in the aqueous medium on the sweetener core particles to produce a sweetener product in a mother liquor, the sweetener product comprising coated sweetener core particles having a sweetener coating encapsulating the sweetener core particles and comprising at least a portion of the silica particles.

[0006] According to a further aspect of the present invention, there is provided a method comprising: (a) providing a slurry containing silica particles and sweetener core particles in an aqueous medium containing dissolved sweetener, the silica particles optionally having an average particle size (D50) in the range of 1 to 20 micrometers; and (b) depositing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener core particles to produce a sweetener product, the sweetener product comprising coated sweetener particles having a sweetener coating encapsulating the sweetener core particles, the sweetener coating comprising at least a portion of the silica particles, wherein the weight ratio of sweetener core particles to sweetener product is in the range of 55% to 95% and the weight ratio of silica particles to sweetener product is in the range of 0.02% to 5%.

[0007] According to a further aspect of the present invention, there is provided at least one of a formulation, a sweetener formulation, or an edible formulation comprising coated sweetener particles, wherein at least a portion of the sweetener particles, each sweetener particle has (a) a sweetener core, (b) a sweetener coating at least partially enclosing the sweetener core, and (c) silica particles disposed within at least the sweetener coating, wherein a first concentration or average concentration of the silica particles within the sweetener coating is greater than or equal to C. SIL-シェル and a second or average concentration of silica particles in the sweetener core is C SIL-コア and C SIL-シェル >C SIL-コア It is.

[0008] According to a further aspect of the invention, there is provided at least one of a formulation, a sweetener formulation, or an edible formulation comprising coated sweetener particles, wherein at least a portion of the sweetener particles, each sweetener particle has (a) a sweetener core, (b) a sweetener coating at least partially enclosing the sweetener core, and (c) silica particles disposed within at least the sweetener coating, SIL-シェル is the first average concentration of silica particles disposed in the outermost layer of the sweetener coating, and C SIL-コア is a second average concentration of silica particles disposed within the coated sweetener particles radially inward relative to the outermost layer, and CSIL-シェル >C SIL-コアである。

[0009] According to a further aspect of the invention, there is provided at least one of a formulation, a sweetener formulation, or an edible formulation comprising coated sugar particles, wherein at least a portion of the sugar particles, each sugar particle has (a) a sugar core and (b) a sugar coating at least partially enclosing the sugar core and (c) silica particles disposed at least within the sugar coating, wherein a first concentration or average concentration of silica particles within the sugar coating is greater than or equal to C SIL-シェル and a second or average concentration of silica particles within the sugar core is C SIL-コア and C SIL-シェル >C SIL-コア It is.

[0010] According to a further aspect of the invention, there is provided at least one of a formulation comprising coated sugar particles, a sweetener formulation, or an edible formulation, wherein at least a portion of the sugar particles each comprise: (a) a sugar core; (b) a sugar coating at least partially enclosing the sugar core; and (c) silica particles disposed within at least the sugar coating; SIL-シェル is the first average concentration of silica particles located in the outermost layer of the sugar coating, and C SIL-コア is a second average concentration of silica particles disposed radially inward relative to the outermost layer within the coated sugar particle, and C SIL-シェル >C SIL-コア It is.

[0011] According to a further feature of the present invention, there is provided an edible formulation comprising: (a) a sweetener comprising coated sweetener (e.g., sugar) particles of any one of the formulations provided above; (b) at least one fat; and (c) optionally at least one starch.

[0012] According to a further feature of the present invention, there is provided an edible formulation comprising: (a) a sweetener comprising coated sweetener (e.g., sugar) particles of any one of the formulations provided above; (b) at least one fat; (c) optionally at least one starch; and (d) optionally at least one edible filler.

[0013] According to a further feature of the invention, the total concentration of sweetener, at least one fat and at least one starch in the edible composition is at least 30% by weight.

[0014] The invention will now be described, by way of example only, with reference to the accompanying drawings, in which: With particular reference to the drawings in detail, it is stressed that the particulars shown are exemplary of preferred embodiments of the invention and are for the purpose of illustrative consideration only. [Brief description of the drawings]

[0015] [Figure 1] FIG. 1 is a block diagram of a method for producing sweetener particles coated with silica and a sweetener according to an embodiment of the present invention. [Diagram 2] FIG. 2 is a schematic diagram of a slurry of sweetener particles and silica particles disposed in a concentrated sweetener solution, according to an embodiment of the method of the present invention. [Diagram 3] FIG. 2 is a schematic diagram of an exemplary crystallizer for performing step 104, according to an embodiment of the method of the present invention. [Figure 4] FIG. 1 is a schematic diagram of a sweetener particle (e.g., a coated sugar particle) coated with silica and a sweetener, according to an embodiment of the present invention. [Diagram 5] FIG. 1 is a schematic diagram of a silica and sweetener coated sweetener particle consisting of a core having a radius or characteristic radius R core, which is encapsulated or at least partially encapsulated by a shell. [Figure 6] 1 is a magnified image of a sugar particle coated with silica and sugar, the particle containing fluorescently labeled silica, according to an embodiment of the present invention. [Figure 7]1 is a magnified image of milled silica and sugar particles, where the milled particles include fluorescently labeled silica, according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The present disclosure describes sweetener compositions coated with silica and sweetener, as well as methods for producing such compositions and their application in food products. The core of the sugar-coated particles in such compositions is a sweetener core that comprises at least one of a carbohydrate sweetener (e.g., sucrose) and a polyol sweetener. The coating that surrounds the core comprises silica and a sweetener (typically sugar).

[0017] 1 is a block diagram of a method for producing sweetener particles coated with silica and sweetener according to an embodiment of the present invention. Step 102 of the method includes providing a slurry containing solids, including silica particles and sweetener core particles, disposed in an aqueous medium containing a dissolved sweetener.

[0018] In some embodiments, step 102 of the method may include contacting 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 "concentrated sugar solution").

[0019] 2 provides a schematic diagram of such a slurry 200, in which 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. Typically, the sweetener is a sugar, such as sucrose. In the general process description provided below, the term "sugar" is meant to refer to its more general counterpart, i.e., "sweetener."

[0020] Step 104 of the method may include depositing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener core particles to produce a sweetener coating that encases the sweetener core particles, the sweetener coating including at least a portion of the silica particles. Optional step 104 may be performed in a crystallizer, such as a cooling crystallizer, a flash cooling crystallizer, or an evaporative crystallizer. Forced circulation crystallizers, draft tube crystallizers, Oslo type crystallizers, and other types of crystallizers may be used.

[0021] Step 106 of the method optionally includes separating the first portion of the aqueous medium (e.g., from step 102 or step 104) and the first portion of the silica particles from the sugar core particles. As a result, a wet cake may be produced in which the second portion of the aqueous medium and the second portion of the silica particles are disposed around the sugar core particles.

[0022] Step 108 of the method optionally includes 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 including coated sweetener particles having a silica and sweetener coating surrounding sweetener core particles. The sugar and silica coating may include silica particles from the second portion of the silica particles.

[0023] Both batch and continuous processes may be utilized in the methods of the present invention.

[0024] FIG. 3 is a schematic diagram of an exemplary crystallizer for performing step 104, according to an embodiment of the method of the present invention.

[0025] 4 is a schematic diagram of a coated sweetener particle according to an embodiment of the present invention. The coated sweetener particle has a radius or characteristic radius R 核 and a central core with a characteristic thickness of T コーティングand a core surrounded or at least partially surrounded by a coating having a coating of at least one of the following: Since the core is typically a pure sugar or sweetener, the core may be (i.e., typically) substantially devoid of silica. SIL-コーティング The average weight concentration of silica in the coating, C SIL-核 It is clear that the silica concentration is higher than the average weight concentration in C. SIL-核 : C SIL-コーティング >C SIL-核

[0026] C SIL-核 / C SIL-コーティング The ratio of C may be at most 0.2, more typically at most 0.1, at most 0.05, or at most 0.02. SIL-核 / C SIL-コーティング may be zero or substantially zero. It will be appreciated by those skilled in the art that a variety of analytical techniques may be used to characterize the outer layer or coating of a coated sweetener particle and compare its properties to those of the material underlying the coating.

[0027] In some embodiments, the weight ratio of sweetener core or sweetener core particles to sweetener product is in the range of 55% to 95%.

[0028] In some embodiments, the weight ratio of sweetener core or sweetener core particles to sweetener product is in the range of 0.02% to 5%.

[0029] In some embodiments, the weight ratio of sweetener core particles to sweetener product is within the range of 55% to 95%, and the weight ratio of silica particles to sweetener product is within the range of 0.02% to 5%.

[0030] In some embodiments, the weight ratio of the sweetener coating (ie, containing both sweetener and silica) to the sweetened product is in the range of 5% to 45%.

[0031] In some embodiments, the weight ratio of sweetener core particles to sweetener product is in the range of 0.02% to 5%.

[0032] In some embodiments, the weight ratio of the sweetener core particles to the sweetener product is in the range of 5% to 45%, and the weight ratio of the silica particles to the sweetener product is in the range of 0.02% to 5%.

[0033] In some embodiments, the silica particles utilized have an average particle size D50 (i.e., at least one of, and typically both of, DV50 and DN50) of at most 30 micrometers (μm), at most 20 μm, at most 15 μm, at most 10 μm, at most 7 μm, or at most 5 μm.

[0034] In some embodiments, the silica particles utilized have an average particle size (D50) in the range of 0.5-30 μm, 0.5-20 μm, 0.5-10 μm, 0.5-7 μm, 0.5-5 μm, 1-25 μm, 1-20 μm, 2-20 μm, 3-20 μm, 1-15 μm, 2-15 μm, 1-10 μm, 2-10 μm, 1-7 μm, or 1-5 μm. EXAMPLES

[0035] Reference is now made to the following examples, which together with the above descriptions, illustrate the invention in a non-limiting manner.

[0036] Typically, the sweetener is a sugar, such as sucrose. In the general process description provided below, the term "sugar" is meant to refer to sugar and also to the more general case, i.e., "sweetener." [Table 1] [Table 2]

[0037] Example 1 A concentrated sugar syrup, typically containing about 60-75% sugar by weight, is prepared in a Thermomix® cooker mixer, typically at about 60°C-70°C. The solution density in Brix may be measured using an ATTAGO® pocket refractometer. Sugar is then gradually added under constant mixing to produce a slurry containing sugar particles. The sugar may be previously classified (e.g., by sieving) to obtain a particular percentage or size distribution. Food grade silica is then gradually added under constant mixing to produce a slurry of sugar and silica particles in a substantially saturated sugar solution.

[0038] Example 2 Sugar is added to water (or an unsaturated sugar solution) in a Thermomix® cooker mixer under constant mixing to produce a concentrated sugar solution or sugar slurry that may be substantially saturated with respect to sugar (usually containing 90%-95% of the amount of sugar needed to reach saturation at that particular temperature). Alternatively, a substantially saturated solution is produced as follows: Sugar is added in 15%-30% excess over the amount needed to achieve saturation at the target temperature. After mixing for 1 hour, a solid / liquid separation is performed (usually in a heated filtration unit) to separate the excess sugar solids, leaving a clear, substantially saturated solution.

[0039] Food grade silica is slowly added under constant mixing.

[0040] Sugar is then gradually added under constant mixing to produce a slurry containing sugar particles and silica. The sugar may be pre-classified (e.g., by sieving) to obtain a specific ratio or size distribution for addition to the syrup. Typically, the temperature of the crystallizer contents is maintained at 60°C.

[0041] Experimental Example 3 Sugar is added to water in a Thermomix® cooker mixer under constant mixing to produce a solution that is substantially saturated with respect to sugar. Food grade silica can be gradually added to the water or sugar solution under constant mixing. The addition of silica can occur before, simultaneously, or at least partially simultaneously with the addition of sugar. Sugar is gradually added to the sugar solution containing silica under constant mixing to produce a slurry containing sugar particles and silica. The sugar may be pre-classified (e.g., by sieving) to obtain a particular ratio or size distribution.

[0042] Example 4 Cooling crystallization to produce coated sugar core particles The crystallizer is charged with a slurry containing sugar and food grade silica in a concentrated sugar syrup, for example prepared according to any of Examples 1-3, and the slurry is maintained at a temperature in the range of 60-80° C. under constant mixing using an IKA high shear mixer. It is then cooled, typically to 25-45° C., by a heat transfer fluid placed in the jacket of the crystallizer. During cooling, which usually takes about 2 hours, the saturation concentration of sugar decreases and, due to supersaturation, a coating of sugar and silica is obtained on the surface of the pure sugar core.

[0043] Example 5 Evaporative cooling crystallization to produce coated sugar core particles The crystallizer is filled with a slurry containing sugar and silica in a concentrated sugar syrup, for example prepared according to any of Examples 1-3, and the slurry is maintained at a temperature in the range of 60-80°C under constant mixing for about 20 minutes using an IKA high shear mixer. A vacuum is then applied, thereby cooling the crystallizer to 25-45°C, and the crystallizer is maintained at this temperature. During cooling, which usually takes about 2 hours, the saturation concentration of sugar decreases and, due to supersaturation, a coating of sugar and silica is obtained on the surface of the pure sugar core. It will be appreciated that if the initial temperature of the slurry is higher and / or the cooling temperature in the crystallizer is lower, the weight ratio of coating to core will increase.

[0044] Example 6 Evaporative crystallization to produce coated sugar core particles A crystallizer is charged with a slurry containing sugar and silica in a concentrated sugar syrup, for example prepared according to any of Examples 1-3, and the slurry is maintained at a temperature in the range of 60-80° C. under constant mixing for about 20 minutes using an IKA high shear mixer. A vacuum is then applied to evaporate water from the system while maintaining the temperature in the range of 60-80° C. The resulting supersaturation results in a coating of sugar and silica on the surface of the pure sugar core.

[0045] Example 7 Solid / Liquid Separation Following 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 operating at room temperature. The centrifuge separates the filtrate from the coated sugar to obtain a wet sugar cake containing the coated sugar particles. It will be appreciated that the centrifugation time can be varied to obtain a given or desired level of moisture, and that the longer the centrifugation time (and / or the greater the centrifugal force), the lower the ratio of coating weight to core weight or coating thickness to core size (radius or diameter).

[0046] Example 8 Solid / Liquid Separation After forming a slurry containing sugar and silica particles in a concentrated solution of sugar (e.g., according to any of Examples 1-3), the slurry is typically immediately transferred to a filtration device such as a belt filter or centrifuge (e.g., MRC Model BK-30) operating at room temperature. The filtration device separates the filtrate from the sugar particles to obtain a wet sugar cake (surrounded by a layer of mother liquor) containing the sugar particles. It will be understood that the centrifugation time can be varied to obtain a given or desired level of moisture, and that the longer the centrifugation time (and / or the greater the centrifugal force), the lower the ratio of coating weight to core weight or coating thickness to core size.

[0047] Example 9 Preparation of dry coated sugar powder The coated sugar produced (e.g., by the method of Example 7 or Example 8) is transferred to a fluid bed dryer (Retsch® TG100). The drying program is typically as follows: 2 minutes at blower level 3 and temperature 4, 2 minutes at blower level 4 and temperature 5, 2 minutes at blower level 4 and temperature 6.

[0048] Example 9A Preparation of dilute coated sugar powder The dry coated sugar produced (e.g., by the method of Example 9) may be diluted (including mixed) with a sugar having a low concentration of silica, typically a food grade sugar such as table sugar, to produce a sweetener product containing silica and sugar coated sweetener particles diluted with other sweetener particles.

[0049] Example 10 A concentrated sugar syrup was prepared at 60° C. by mixing 726 g of Sgat® sugar (food grade sucrose) with 210 g of water, followed by filtration according to Example 2 to produce a substantially saturated sugar solution containing about 605 g of sugar. An additional amount of sugar was sieved to obtain the 500-600 μm fraction, discarding the other fraction. 600 g of sieved sugar (about 500-600 μm fraction) was added in small portions to the crystallizer over a period of several minutes, under constant mixing. Subsequently, 6.0 g of silica (Syloid® 9005 PC) was gradually added over a period of 30 seconds, again under constant mixing. This amount represents 0.5% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0050] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 70°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the jacket of the crystallizer to produce coated sugar core particles. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The concentration of pure silica relative to the concentration of sugar in the coated sugar particles was about 0.14%.

[0051] Example 11 A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 3.0 g of シリカ (Syloid® 9005) was added gradually over 30 seconds, again under constant mixing. This amount represents 0.25% pure silica by weight relative to the total amount of sugar in the process (i.e. -syrup + sieved sugar).

[0052] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 60°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the jacket of the crystallizer to produce coated sugar core particles. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The concentration of pure silica relative to the concentration of sugar in the coated sugar particles was about 0.06%.

[0053] Example 12 A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Subsequently, 6.0 g of silica (T-700) was gradually added over 30 seconds, again under constant mixing. This amount represents 0.5% by weight of pure silica with respect to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0054] Evaporative cooling crystallization was then carried out according to the procedure detailed in Example 4. 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 carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9.

[0055] The dried silica and sugar coated sugar product weighed 729g, representing an increase of 124g (729g-605g) or 20.5% over the weight of the sugar core, and an increase of 17% (124g / 729g) over the weight of the total coated sugar particles. The dried 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 in the coating was 1.2g / 124g, or about 1.0%, and the average silica:sugar weight ratio in the coating was 1.2g / 122.8g, or about 0.01. The average silica concentration relative to the sugar concentration in the total coated sugar particles was 1.2g / 729g, or about 0.16%, and the average silica:sugar weight ratio in the total coated sugar particles was 1.2g / 727.8g, or about 0.0016.

[0056] Example 13 A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 2.0 g of シリカ (Syloid® 9005) was added gradually over 30 seconds, again under constant mixing. This amount represents approximately 0.17% pure silica by weight relative to the total amount of sugar in the process (i.e. -syrup + sieved sugar).

[0057] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 70°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the jacket of the crystallizer to produce coated sugar core particles. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The weight of the coating consisting of sugar and sweetener was about 123 grams, or about 17% of the original weight of the sugar kernel. The amount of pure silica in the coating layer was 0.36 grams, which corresponds to about 0.29% (0.36 / 123) of the coating, which is an average concentration (by weight) of silica to sweetener (sugar) in the coating. The concentration of pure silica relative to the concentration of sugar in the coated sugar particles, i.e., an average concentration based on weight of silica to sweetener (sugar), was 0.05%.

[0058] This is approximately equal to the average concentration (by weight) of silica in the coated particles, which was also about 0.05%.

[0059] The silica and sugar coated sugar were then diluted by adding Sugit® table sugar in a 1:1 ratio (Sugat®:coated sugar), which reduced the concentration of pure silica relative to the concentration of sugar in the sugar formulation to 0.025%.

[0060] Example 14 A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 4.0 g of silica (Flo-gard™ T-800) was added gradually over 30 seconds, again under constant mixing. This amount represents 0.33% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0061] Evaporative cooling crystallization was then carried out according to the procedure detailed 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 carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The concentration of pure silica relative to the concentration of sugar in the coated sugar particles was about 0.1%.

[0062] Example 15A A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Subsequently, 5.0 g of silica (Flo-gard™ 915) was gradually added over 30 seconds, again under constant mixing. This amount represents 0.41% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0063] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 60°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the jacket of the crystallizer to produce sugar core particles coated with silica and sugar. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the sugar coated with silica and sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The weight of the coating consisting of sugar and sweetener was about 138 grams, i.e., about 23% relative to the original weight of the sugar core. The amount of pure silica in the coating layer was about 0.72 grams, which corresponds to an average concentration of about 0.52% by weight of the coating. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles (i.e., the average concentration based on silica to sugar) was about 0.1%.

[0064] The silica and sugar coated sugar was then diluted 2-fold by adding Sugit® table sugar in a 1:1 ratio (Sugat®:coated sugar), which reduced the average concentration of pure silica relative to the average concentration of sugar in the sugar formulation to approximately 0.05%.

[0065] Example 15B A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 20 g of silica (Flo-gard™ 915) was gradually added over 30 seconds, again under constant mixing. This amount represents 1.66% pure silica by weight relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0066] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 70°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the crystallizer jacket to produce sugar core particles coated with silica and sugar. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The weight of the coating was about 126 grams, or about 21%, relative to the original weight of the sugar core. The amount of pure silica in the coating layer was about 4.8 grams, which corresponds to about 4.0% by weight (silica:sugar) of the coating. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles (i.e., the average concentration based on silica to sugar) was about 0.66%.

[0067] The silica and sugar coated sugar was then diluted 4 times by adding Sugit® table sugar in a 3:1 ratio (Sugat®:coated sugar), which reduced the average concentration of pure silica relative to the average concentration of sugar in the sugar formulation to approximately 0.17%.

[0068] Example 16 A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 1.5 g of silica (Flo-gard™ 233) was added gradually over 30 seconds, again under constant mixing. This amount represents 0.13% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0069] Cooling crystallization was then carried out according to the procedure detailed in Example 4. The initial temperature of the slurry was about 70°C. The crystallizer was cooled to about 30°C by a heat transfer fluid placed in the jacket of the crystallizer to produce coated sugar core particles. Solid / liquid separation was carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles was about 0.04%.

[0070] Example 17A A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 12 g of silica (Flo-gard™ T-700) was added gradually over 30 seconds, again under constant mixing. This amount represents 1% pure silica by weight relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0071] Evaporative cooling crystallization was then carried out according to the procedure detailed 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 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The weight of the coating was about 198 grams, i.e., about 33% relative to the original weight of the sugar core. The amount of pure silica in the coating layer was 3.99 grams, which corresponds to an average concentration of about 2.0% of the coating. The concentration of pure silica relative to the concentration of sugar in the coated particles (i.e., the average concentration based on silica to sugar) was 0.5%.

[0072] The silica and sugar coated sugar were then diluted by adding Sugit® table sugar in a ratio of 5.2:1 (Sugat®:coated sugar), which reduced the average concentration of pure silica relative to the average concentration of sugar in the sugar blend to 0.08%.

[0073] Example 17B A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 60 g of silica (Flo-gard™ T-700) was gradually added over 30 seconds, again under constant mixing. This amount represents 5% by weight of pure silica with respect to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0074] Evaporative cooling crystallization was then carried out according to the procedure detailed 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 carried out according to Example 7 using a centrifugation time of 40 seconds. Drying of the silica and sugar coated sugar was carried out using a fluidized bed dryer according to the procedure provided in Example 9. The weight of the coating was about 108 grams, i.e., 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, which corresponds to an average concentration of about 11% of the coating. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles (i.e., the average concentration based on silica to sugar) was about 1.71%, which corresponds to an average silica concentration of about 1.68% in the coated sugar particles.

[0075] The silica and sugar coated sugar was then diluted 8.5 times by adding Sugit® table sugar in a ratio of 7.5:1 (Sugat®:coated sugar), which reduced the average concentration of pure silica relative to the average concentration of sugar in the sugar formulation to approximately 0.2%.

[0076] Example 18A A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 4 g of silica (Flo-gard™ T-800) was added gradually over 30 seconds, again under constant mixing. This amount represents 0.33% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0077] Solid / liquid separation was performed according to Example 8 using a centrifuge time of 40 seconds. Drying of the silica and sugar coated sugar was performed using a fluid bed dryer according to the procedure provided in Example 9. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles was about 0.08%.

[0078] Example 18B A concentrated sugar syrup was prepared at 60°C according to Example 10. An additional amount of sugar was sieved to obtain the 500-600 μm fraction and the other fractions were discarded. 600 g of sieved sugar (approximately the 500-600 μm fraction) was added in portions to the crystallizer under constant mixing for one minute. Then, 4 g of silica (Flo-gard™ T-800) was added gradually over 30 seconds, again under constant mixing. This amount represents 0.33% by weight of pure silica relative to the total amount of sugar in the process (i.e. - syrup + sieved sugar).

[0079] Solid / liquid separation was performed according to Example 8 using a centrifuge time of 25 seconds. Drying of the silica and sugar coated sugar was performed using a fluid bed dryer according to the procedure provided in Example 9. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles was about 0.11%.

[0080] Example 19 Example 18A was repeated using sorbitol instead of sugar. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles was about 0.10%.

[0081] Example 20 Example 14 was repeated using sorbitol instead of sugar. The average concentration of pure silica relative to the average concentration of sugar in the coated sugar particles was about 0.12%.

[0082] Example 21 Etching of sweetener particles coated with silica and sweeteners To characterize the outer layer of the coated sweetener particles, the coated sweetener particles were subjected to an etching process. Those skilled in the art will appreciate that the etching process may be designed to remove a portion of the coating without dissolving any (or very little) of the sweetener core. Alternatively, the etching process may be designed to remove substantially all of the coating while dissolving only a portion or a small portion of the sweetener core.

[0083] Each fraction from the etching process can be processed and analyzed separately to determine its respective silica concentration.

[0084] For sugar (usually sucrose) as an example, a mixture of ethanol and water (4:1 w:w) is used as the etching solvent. Typically, the sugar sample is sieved to obtain a 500-595 μm fraction using ASTM sieve numbers 30, 35. 10 g of this fraction of sugar is stirred with 50 ml of EtOH:water mixture for 12 min at 400 rpm using an overhead stirrer. The resulting slurry is filtered and the cake (containing the "etched" sugar particles) is oven-dried at 65 °C overnight. An ash test is performed on the etched sugar to assess the silica concentration. This concentration can be compared to the silica concentration in the original sample of coated sugar (which can be quantified by the same ash test) and / or to the silica concentration in the dried filtrate (which can be quantified by the same ash test). The silica concentration in the dried filtrate represents the silica concentration in the etched fraction.

[0085] It will be appreciated by those skilled in the art that a variety of other analytical techniques may be used to characterize the outer layer or coating of the silica and sweetener coated sweetener particles and compare its properties to the properties of the material underlying the coating.

[0086] Referring now to FIG. 5, FIG. 5 shows a radius or characteristic radius R コア and a core having a thickness T シェル 2 is a schematic diagram of a spherical sweetener particle consisting of a core surrounded or at least partially surrounded by a shell having a shell having a diameter of 100 mm or less. As mentioned above, an etching process (such as that described in Example 21) may be carried out to remove a portion of the shell without dissolving any (or very little) of the core. Alternatively, the etching process may be designed to remove substantially all of the shell while dissolving only a portion or a small portion of the core.

[0087] As used herein and in the claims, the term "standard etching process" refers to an etching process that removes, on average, 10 micrometers of coated sweetener particles. The 10 micrometers is calculated based on a spherical model of the particles, as shown in Figure 5. The model further assumes that all sweetener particles are sized to a DV50, which is the particle volume average size of the population.

[0088] Since the core is typically pure sugar or sweetener, the "core" may (i.e., typically) be devoid or substantially devoid of silica. SIL-シェル The average (weight) concentration of silica in the coating, C SIL-核 It is clear that the average (weight) concentration of silica in SIL-核 : C SIL-シェル >C SIL-コア

[0089] C SIL-シェル / C SIL-コア The ratio of C may be at most 0.2, more typically at most 0.1, at most 0.05, or at most 0.02. SIL-シェル >C SIL-コア can be 0 or substantially 0. As above, these concentrations are calculated on a sweetener plus silica basis.

[0090] It will be appreciated by those skilled in the art that a variety of analytical techniques can be used to characterize the outer shell of the coated sweetener particles and compare its properties to those of the core material underlying the coating.

[0091] Example 22A Fluorescent labeling of silica particles 50 g of silica (Grace Syloid 9005) was mixed with 20 g of Brilliant Blue FCF (E-133) in 500 ml of water at 670 rpm for 5 hours at 65°C. The mixture was transferred to a centrifuge tube and centrifuged at 6000 rpm for 20 minutes. The contents were filtered using filter paper and the solid was washed with water. The silica was dried in an oven at 65°C overnight to obtain fluorescently labeled silica. The labeled silica was mixed with unlabeled silica (Grace Syloid 9005) in a ratio of labeled:unlabeled = 1:9 (w:w).

[0092] Example 22B Fluorescent labeling of silica particles The diluted fluorescently labeled silica of Example 22A was utilized as described in Example 15 to obtain silica and sugar coated sweetener particles.

[0093] 6 is a magnified image obtained using a Leica TCS SP8 confocal microscope of a silica- and sugar-coated sugar particle according to an embodiment of the present invention, the particle containing fluorescently labeled silica, produced according to the methods of Examples 22A and 22B. It is clear that substantially all of the fluorescently labeled silica is located in the coating or shell portion at or near the surface of the crystalline sugar particle.

[0094] Example 22C Size reduction of coated sugar formulations The sweetener blend can be milled in a mill, such as an ultracentrifugal mill (eg, Retsch® ZM200), to obtain the desired PSD.

[0095] Figure 7 is a magnified image of such a ground silica and sugar particle according to an embodiment of the present invention. The coated particles containing fluorescently labeled silica were then subjected to size reduction according to Example 22C utilizing the method of Example 22B. It is clear that substantially all of the fluorescently labeled silica is located at or near the surface of the crystalline sugar particle in its coating or shell portion. Some of the surfaces of the sugar particles have little or no silica, likely indicating that these surfaces were created by the size reduction process.

[0096] Example 23 Preparation of muffin samples Three types of muffin samples can be prepared: Type I is a "fully sweetened (sugar)" control muffin, which can be of similar composition to a typical commercial muffin; Type II is a reduced sweetened (sugar) muffin of the present invention containing a sweetener blend of the present invention, typically a regular sugar or sweetener; Type III is a reduced sweetened (sugar) muffin of the present invention with the same composition as Type II of the reduced sweetened (sugar) muffin of the present invention, but without silica in the sweetener particles.

[0097] The batter for each type of muffin contains sweetener (sugar), 14.2% sunflower oil, 21.8% wheat flour (containing about 40% starch), 24.5% eggs, baking powder (1.1%), flavor or flavouring (0.1%), salt (0.1%), and about 16.4% water. The batter for the I-type muffin contains 21.8% sweetener (sugar) by weight.

[0098] Fructooligosaccharides are used as bulking agents to make up for the reduced amount of sweeteners (sugars) in Type II and Type III samples. Gofos™ (containing about 2% sugars) is commonly used.

[0099] Type II muffins utilize sweetener blends from a variety of exemplary blends, many of which are described or exemplified above. Aside from the differences in blends, the preparation and baking processes for the inventive and control muffins are the same.

[0100] Example 23A Typically, Type II reduced sweetener (sugar) muffins of the invention contain 39.1% less sweetener (sugar) than Type I "fully sweetened" control muffins. For this illustrative example, Type II and Type III muffins are formulated so that the batter contains about (100%-39.1%)·21.8%=13.3 wt% sweetener (sugar), which contains silica and silica in the sweetener coating (or more typically contains small amounts thereof). The fructooligosaccharide (Gofos™) content of the muffin batter is about 8.5 wt% (21.8% to 13.38%).

[0101] Example 23B In many cases, Type II reduced sweetener muffins of the invention can contain reduced sweetener (sugar) in amounts other than the usual reduction of 39.1%. As (non-exhaustive) examples, Type II muffins may contain 50% less sweetener (sugar), 35% less sweetener, 20% less sweetener, or 10% less sweetener. In the exemplary case of 20% less sugar, Type II muffins are formulated so that the dough contains approximately (100%-20%)·21.8%=17.44% sugar by weight and 4.36% Gofos™ by weight (21.8%-17.44%). In any case, strictly for comparative purposes, Type II muffins contain at least 10% less sweetener relative to Type I "fully sweetened" control muffins.

[0102] Example 24 Butter cookie sample preparation Three types of butter cookie samples can be prepared. Type I is a "fully sweetened" or "full sugar" control butter cookie, which can be of a similar composition to a typical commercial butter cookie. Type II is a reduced sugar butter cookie according to the present invention, containing the silica and sweetener-coated sweetener particles of the present invention. Typically, these silica and sweetener-coated sweetener particles can be diluted with a normal sweetener (e.g., normal table sugar) to obtain the required amount of sweetness. Type III is a reduced sweetened (or reduced sugar) control butter cookie, which has the same composition as the reduced sweetened butter cookie of Type II of the present invention, but does not contain silica in the sweetener particles.

[0103] The dough for each type of butter cookie contains sweetener (sugar), 14.6% palm oil, 49.42% wheat flour (containing about 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), and flavoring or flavoring (0.1%). The sweetener (sugar) content of the butter in type I butter cookie butter is about 19.0%; the sweetener (sugar) content of the butter in type I butter cookie is close to 19%.

[0104] Inulin is used as a bulking agent to make up for the reduced amount of sweetener in Type II and Type III samples. Orafti highly soluble inulin (containing 10% sugar) is typically utilized.

[0105] Type II butter cookies utilize sweetener blends from a variety of exemplary blends, many of which are described or exemplified above. Aside from the differences in blends, the preparation and baking processes for the inventive and control butter cookies are the same.

[0106] Example 24A Typically, Type II reduced sugar butter cookies of the invention contain about 40% less sweetener (sugar) than Type I "fully sweetened" control butter cookies. For this illustrative example, Type II and Type III butter cookies are formulated so that the dough contains about (100%-40.45%)·19.0%=11.3 wt% sweetener (sugar), which contains silica and silica in the sweetener coating (or more typically contains small amounts thereof). The inulin content of the dough is about 7.7 wt% (19.0%-11.3%).

[0107] Example 24B Substantially as in the case of the muffin sample provided above, in many cases, Type II reduced sweetener butter cookies of the present invention may contain reduced sweetener (sugar) in an amount other than the usual reduction of about 40%. By way of (non-exhaustive) example, Type II butter cookies may contain 50% less sweetener, 40% less sweetener, 35% less sweetener, 20% less sweetener, or 10% less sweetener. Strictly for comparative purposes, Type II butter cookies contain at least 10% less sweetener relative to Type I "fully sweetened" control butter cookies.

[0108] Example 25 Hazelnut spread sample preparation Three types of hazelnut spread samples can be prepared. Type I is a "fully sweetened" or "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, which contains the silica and sweetener-coated sweetener particles of the present invention. Typically, these silica and sweetener-coated sweetener particles can be diluted with a normal sweetener (e.g., ordinary table sugar) to obtain the required amount of sweetness. Type III is a reduced sweetener (or reduced sugar) control hazelnut spread, which has the same composition as the reduced sweetener hazelnut spread of Type II of the present invention, but does not contain silica in the sweetener particles.

[0109] Each type of hazelnut spread contains sweetener (typically sugar), hazelnut paste (15%), palm oil (21.7%), cocoa powder with 12% fat (7.4%), skimmed milk powder (6.6%), rapeseed lecithin (0.2%) and flavours or flavourings (0.1%). The sweetener (sugar) content of type I hazelnut spread is 49%.

[0110] Fructooligosaccharides are used as bulking agents to compensate for the reduced amount of sweetener in Type II and Type III samples. Gofos® is commonly used.

[0111] Type II hazelnut spread utilizes sweetener blends from various exemplary blends (many of which are described or exemplified above). Except for the difference in blends, the preparation process of the hazelnut spread of the present invention and the control hazelnut spread is the same.

[0112] Example 25A Typically, the reduced sweetener (sugar) hazelnut spread of the invention type II contains about 41% less sugar than the "fully sweetened" control hazelnut spread of type I. For this exemplary case, the hazelnut spreads of types II and III are formulated to contain about (100%-41.2%)·49%=28.8 wt% sweetener (sugar), which contains silica and silica in the sweetener coating (or more typically contains small amounts thereof). The inulin content of the hazelnut spread is about 20.2 wt% (49%-29.4%).

[0113] Example 25B In many cases, as in the case of the hazelnut spread sample provided above, the reduced sweetener hazelnut spread of the present invention of type II may contain reduced sweetener (sugar) in an amount other than the usual reduction of about 40%.As a (non-exhaustive) example, the hazelnut spread of type II may contain 50% less sweetener (sugar), 35% less sweetener, 20% less sweetener, or 10% less sweetener.Strictly for comparison purposes, the hazelnut spread of type II contains at least 10% less sweetener compared to the "fully sweetened" control hazelnut spread of type I.

[0114] Example 26 Sensory evaluation Exemplary sweeteners or edible formulations (e.g., muffins, butter cookies, and hazelnut spreads) can be evaluated by trained sensory panelists using paired comparison tests. Paired comparison tests are blind tests of two products, and the role of the panelists is to select / indicate the sweeter of the two products or samples (Sensory Evaluation Practices, 4th (Ed., Stone, Bleibaum, Thomas, eds.) Results are analyzed using binomial distribution tables, which allow the sensory scientist to determine whether the perceived differences between samples are statistically significant.

[0115] The comparative sweetness index can be calculated from the combined paired comparison test results from all panelists. For example, if 10 of 17 panelists select the product of the present invention as sweeter and the remaining 7 panelists select the comparative product or control product, the comparative sweetness index (CSI) is calculated as follows: CSI=(10 / 17)·100=58.8=59(approximate number)

[0116] As a rule of thumb, a CSI of 20-25 for the "same" total sugar sample is considered a fair result. A CSI of 25-35 is considered a good result. A CSI of 35-45 is considered a very good result. A CSI of 45 or greater is considered an excellent result.

[0117] Example 27 Another sensory method used to evaluate samples is the Differential Magnitude Estimation (DME), where each panelist tastes two samples from a list below and selects the sweeter one and the difference in sweetness. □There is absolutely no difference □The difference is extremely small □ Small differences □ Moderate difference □Big difference □Very large difference

[0118] Each option is given a value between 0 and 5 (with "0" meaning "no difference at all") and the panel's average value is calculated. If the inventive sample containing the sweetener particles coated with silica and sweetener is shown to be sweeter, the value is considered positive, and vice versa. In general, 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, are considered insignificant (i.e., the sweetness of the samples is substantially the same). Non-significant differences are considered to be good results for the inventive formulation versus the control formulation.

[0119] Examples 28 to 31 The silica and sugar coated sugars produced in Examples 13, 15A, 17B, and 17A were used to prepare butter cookie samples according to Example 24.

[0120] Examples 32 to 35 The results of the paired comparison test between Type I "full sugar" control butter cookie and Type II reduced sugar butter cookie of the present invention (containing sugar coated sweetener particles coated with silica and sweetener of the present invention) conducted and evaluated according to Example 26 are listed in Table 1 below. [Table 3]

[0121] As used herein, the term "carbohydrate sweetener" refers to an edible sweetener having at least one carbohydrate moiety, which carbohydrate is processed in the human body to generate energy. This definition is meant to include carbohydrate sweeteners having an energy value of at least 0.1 kcal / g, more typically at least 0.2 kcal / g, more typically at least 0.5 kcal / g, and even more typically at least 1.0 kcal / g. This definition is meant to include, in particular, allulose.

[0122] The term "carbohydrate sweeteners" is specifically meant to exclude high intensity sweeteners such as sucralose, aspartame, and acesulfame K.

[0123] The term "sweetener" when used alone is meant to include both carbohydrate sweeteners and polyol sweeteners.

[0124] Carbohydrate sweeteners produce a sweet taste when consumed by a typical human consumer. On a normalized sweetness scale, where maltose is about 0.31 and lactose is about 0.22, on a weight basis relative to sucrose, the term "carbohydrate sweetener" applies to lactose and any sugar, or other nutrient carbohydrate-containing sweetener, having a sweetness within the range of 0.15 to 2.5 on this normalized sweetness scale. Alternatively, the minimum sweetness of a sugar or other nutrient carbohydrate-containing sweetener may be stated to be that of raffinose, which has a sweetness of 0.15 on the above scale. More typically, such carbohydrate sweeteners have a sweetness within the range of 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 on this normalized sweetness scale.

[0125] It is noted that the relative sweetness of fructose reported in the literature ranges from a minimum of 0.91 to a maximum of about 1.7. For the avoidance of doubt, the term "carbohydrate sweetener" is meant to include fructose regardless of any of its reported relative sweetness values.

[0126] As used herein, the term "normalized sweetness scale" refers to a weight-based relative sweetness scale 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), in which the power functions of sugars and polyols / sugar alcohols as disclosed in Table 3 and provided herein below have an exponent of 1.3 (n=1.3). [Table 4]

[0127] Carbohydrate sweeteners can be monosaccharides or disaccharides. Examples of carbohydrate sweeteners include, but are not limited to, sucrose, glucose, maltose, fructose, lactose or any combination of carbohydrate sweeteners. One or more carbohydrate sweeteners can be combined with one or more polyol sweeteners. Carbohydrate sweeteners can be naturally occurring or synthetically produced.

[0128] As used herein, the term "polyol sweetener" refers to a consumable polyol that produces sweetness when consumed by a typical human consumer. Non-limiting examples of polyol sweeteners include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol, or galactitol (dulcitol). In many cases, polyols are sugar alcohols. Sugar alcohols can be made from carbohydrates by any known reduction method (through chemical or biological conversion) of acids or aldehydes to alcohols. In other cases, polyol sweeteners can be synthesized from parent carbohydrates. Alternatively, polyol sweeteners can be obtained from biological sources.

[0129] For the avoidance of doubt, the term "polyol sweetener" is meant to include any polyol / sugar alcohol having a sweetness within the range of 0.15 to 2.5 on the above normalized sweetness scale. More typically, such polyol sweeteners have a sweetness within 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 on this normalized sweetness scale.

[0130] Further embodiments Further embodiments 1-181 are provided below.

[0131] Embodiment 1. A method comprising: (a) providing a slurry containing solids, the solids comprising silica particles and sweetener core particles, disposed in an aqueous medium containing dissolved sweetener; and (b) drying at least a portion of the solids to produce a dry sweetener product containing coated sweetener particles having a silica and sweetener coating encasing the sweetener core particles.

[0132] Embodiment 2. The method of embodiment 1, further comprising separating the first portion of the aqueous medium and the first portion of the silica particles from the sweetener core particles prior to said drying.

[0133] Embodiment 3. The method of embodiment 1, further comprising depositing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener core particles prior to said drying to form a sweetener coating encasing the sweetener core particles, said sweetener coating comprising at least a portion of the silica particles.

[0134] Embodiment 4. The method of embodiment 3, further comprising, following said depositing, separating the first portion of the aqueous medium and the first portion of the silica particles from the sweetener core particles, thereby leaving said at least a portion of the solids as a wet cake in which the second portion of the aqueous medium and the second portion of the silica particles are disposed about the sweetener core particles.

[0135] Embodiment 5. The method of embodiment 3 or embodiment 4, wherein said depositing comprises crystallizing.

[0136] Embodiment 6. The method of embodiment 5, wherein at least a portion of the crystallization is performed by cooling crystallization.

[0137] Embodiment 7. The method of embodiment 5 or embodiment 6, wherein at least a portion of the crystallization is performed by evaporative crystallization.

[0138] Embodiment 8. The method of any one of the preceding embodiments, further comprising performing a size reduction operation on the dry sweetener product.

[0139] Embodiment 9. The method of any one of the preceding embodiments, further comprising performing a size reduction operation on the solid.

[0140] Embodiment 10. The method of any one of the preceding embodiments, further comprising diluting the silica concentration of the dry sweetener product with a solid sweetener containing a lower concentration of silica than the dry sweetener product to produce a diluted silica-containing sweetener product.

[0141] Embodiment 10A. The method of embodiment 10, wherein the dilution with the solid sweetener results in a concentration ratio of silica in the diluted silica-containing sweetener product to the concentration of silica in the dry sweetener product of at most 0.8.

[0142] Embodiment 10B. The method of embodiment 10A, wherein the concentration ratio is at most 0.5.

[0143] Embodiment 10C. The method of embodiment 10A, wherein the concentration ratio is at most 0.2.

[0144] Embodiment 10D. The method of embodiment 10A, wherein the concentration ratio is at most 0.1.

[0145] Embodiment 10E. The method of embodiment 10A, wherein the concentration ratio is at most 0.03.

[0146] Embodiment 10F. The method of embodiment 10A, wherein the concentration ratio is at most 0.01.

[0147] Embodiment 10G. The method of embodiment 10A, wherein the concentration ratio is in the range of 0.001 to 0.8.

[0148] Embodiment 10H. The method of embodiment 10A, wherein the concentration ratio is within the range of 0.005 to 0.8.

[0149] Embodiment 10I. The method of embodiment 10A, wherein the concentration ratio is in the range of 0.02 to 0.8.

[0150] Embodiment 10J. The method of embodiment 10A, wherein the concentration ratio is within the range of 0.01 to 0.8.

[0151] The method of embodiment 10A, wherein the concentration ratio is within the range of 0.005 to 0.2.

[0152] Embodiment 10L. The method of embodiment 10A, wherein the concentration ratio is within the range of 0.02 to 0.2.

[0153] Embodiment 11. The method of any one of embodiments 10 to 10L, wherein the solid sweetener contains up to 0.03% silica.

[0154] Embodiment 11A. The method of any one of embodiments 10-10L, wherein the solid sweetener contains up to 0.01% silica.

[0155] Embodiment 11B. The method of any one of embodiments 10-10L, wherein the solid sweetener is devoid or substantially devoid of silica.

[0156] Embodiment 12. The method of any one of embodiments 10-11B, wherein the solid sweetener has the same chemical identity as the sweetener core particles.

[0157] Embodiment 13. The method of any one of embodiments 10 to 12, wherein the solid sweetener is a sugar.

[0158] Embodiment 14 The method of embodiment 13, wherein the sugar comprises sucrose.

[0159] Embodiment 15. The method of embodiment 13, wherein the sugar comprises primarily sucrose.

[0160] Embodiment 16 The method of embodiment 13, wherein the sugar is sucrose.

[0161] Embodiment 17. The method of any one of the preceding embodiments, further comprising contacting a plurality of sweetener particles with an aqueous medium containing the dissolved sweetener and the silica particles to produce the slurry.

[0162] Embodiment 18. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is within the range of 55% to 98%.

[0163] Embodiment 19. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 55% to 95%.

[0164] Embodiment 20. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 60% to 95%.

[0165] Embodiment 21. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 65% to 95%.

[0166] Embodiment 22. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 70% to 95%.

[0167] Embodiment 23. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 75% to 95%.

[0168] Embodiment 24. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to dry sweetener product is in the range of 60% to 90%.

[0169] Embodiment 25. The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to sweetener product is up to 90%.

[0170] Embodiment 26 The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to sweetener product is up to 85%.

[0171] Embodiment 27. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the dry sweetener product is in the range of 0.02% to 5%.

[0172] Embodiment 28. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the dry sweetener product is in the range of 0.1% to 5%.

[0173] Embodiment 29. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the dry sweetener product is in the range of 0.2% to 5%.

[0174] Embodiment 30. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the dry sweetener product is in the range of 0.35% to 5%.

[0175] Embodiment 31. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the dry sweetener product is in the range of 0.5% to 5%.

[0176] Embodiment 32. The method of any one of the preceding embodiments, wherein the silica particles have an average particle size (D50) in the range of 0.5 to 20 micrometers.

[0177] Embodiment 33. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) in the range of 1 to 20 micrometers.

[0178] Embodiment 34.C SIL-コーティング is a first average concentration of the silica particles disposed in the outermost layer of the coated sweetener particles; C SIL-核 is a second average concentration of the silica particles disposed radially inwardly from the outermost layer in the coated sweetener particles; C SIL-コーティング C against SIL-核 3. The method of any one of the preceding embodiments, wherein the ratio of

[0179] Embodiment 35.C SIL-コーティング C against SIL-核 33. The method of embodiment 32, wherein the ratio of is at most 0.2.

[0180] Embodiment 36.C SIL-コーティング C against SIL-核 33. The method of embodiment 32, wherein the ratio of is at most 0.1.

[0181] Embodiment 37.C SIL-コーティング C against SIL-核 33. The method of embodiment 32, wherein the ratio is at most 0.05.

[0182] Embodiment 38.C SIL-コーティング C against SIL-核 33. The method of embodiment 32, wherein the ratio is at most 0.02.

[0183] Embodiment 39.C SIL-コーティング C against SIL-核 33. The method of embodiment 32, wherein the ratio of

[0184] Embodiment 40. The method of any one of the preceding embodiments, comprising, or further comprising, performing a solid / liquid separation to effect separation of the first portion of the aqueous medium and the first portion of the silica particles from the sweetener core particles.

[0185] Embodiment 41. The method of embodiment 40, wherein the solid / liquid separation comprises filtration.

[0186] Embodiment 42 The method of embodiment 40 or embodiment 41, wherein the solid / liquid separation comprises centrifugation.

[0187] Embodiment 43. The method of any one of the preceding embodiments, wherein the solid sweetener has an average particle size (D50) of at least 150 micrometers.

[0188] Embodiment 44. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) of at least 50 micrometers (μ).

[0189] Embodiment 45. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 75μ.

[0190] Embodiment 46. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 100μ.

[0191] Embodiment 47. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 125μ.

[0192] Embodiment 48. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 150μ, at least 175μ, or at least 200μ.

[0193] Embodiment 49. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 250μ.

[0194] Embodiment 50. The method of embodiment 44, wherein the D50 of the sweetener core particles is at least 300μ, at least 350μ, at least 400μ, or at least 450μ.

[0195] Embodiment 51. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) in the range of 50 to 1500μ.

[0196] Embodiment 52. The method of embodiment 44, wherein the D50 of the sweetener core particles is within the range of 75 to 1500μ or 125 to 1500μ.

[0197] Embodiment 53. The method of embodiment 44, wherein the D50 of the sweetener core particles is in the range of 150μ to 1500μ.

[0198] Embodiment 54. The method of embodiment 44, wherein the D50 of the sweetener core particles is within the range of 250-1500μ, 350-1500μ, 50-1200μ, 50-1000μ, 50-800μ, or 175-1200μ.

[0199] Embodiment 55. The method of embodiment 44, wherein the D50 of the sweetener core particles is in the range of 175μ to 800μ.

[0200] Embodiment 56. The method of embodiment 44, wherein the D50 of the sweetener core particles is within the range of 200-1000μ, 250-1200μ, 250-1000μ, 250-800μ, 350-1500μ, 350-1200μ, 350-1000μ, 350-800μ, 350-700μ, 400-800μ, or 400-700μ.

[0201] Embodiment 57. A method comprising: (a) contacting sweetener particles with an aqueous medium containing dissolved sweetener and silica particles to produce a slurry containing sweetener core particles and said silica particles in a sweetener solution; (b) separating a first portion of said aqueous medium and a first portion of said silica particles from said sweetener core particles to leave a wet cake in which a second portion of said aqueous medium and a second portion of said silica particles are disposed about said sweetener core particles; and (c) drying said wet cake to produce a dry sweetener product containing coated particles having a silica and sweetener coating surrounding said sweetener core particles, said silica and sweetener coating comprising silica particles derived from said second portion of said silica particles, wherein said sweetener core particles optionally have an average particle size (D 50 ), and the concentration of the silica particles in the dry sweetener product is optionally in the range of 0.02% to 5% by weight.

[0202] Embodiment 58. A method for producing a dry sweetener product comprising: (a) contacting sweetener particles with an aqueous medium containing dissolved sweetener and silica particles to produce a slurry containing sweetener core particles and said silica particles in a sweetener solution; (b) separating a first portion of said aqueous medium and a first portion of said silica particles from said sweetener core particles to leave a wet cake in which a second portion of said aqueous medium and a second portion of said silica particles are disposed about said sweetener core particles; and (c) drying said wet cake to produce a dry sweetener product containing coated particles having a silica and sweetener coating surrounding said sweetener core particles, said silica and sweetener coating comprising silica particles derived from said second portion of said silica particles, said sweetener core particles having an average particle size (D 50 ) and the concentration of the silica particles in the dry sweetener product is in the range of 0.02% to 5% by weight.

[0203] Embodiment 59. A method comprising: (a) providing a slurry containing silica particles and sweetener core particles in an aqueous medium containing dissolved sweetener; and (b) crystallizing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener core particles to produce a sweetener product in a mother liquor, wherein the sweetener product comprises coated sweetener core particles having a sweetener coating encapsulating the sweetener core particles, the sweetener coating comprising at least a portion of the silica particles.

[0204] Embodiment 60. (a) Providing a slurry containing silica particles and sweetener core particles in an aqueous medium containing a dissolved sweetener, (b) depositing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener core particles to produce a sweetener product, the sweetener product comprising coated sweetener particles having a sweetener coating encapsulating the sweetener core particles, the sweetener coating comprising at least a portion of the silica particles, wherein the weight ratio of the sweetener core particles to the sweetener product is in the range of 55% to 95% and the weight ratio of the silica particles to the sweetener product is in the range of 0.02% to 5%.

[0205] Embodiment 61. The method of embodiment 57 or embodiment 58, further comprising depositing at least a portion of the sweetener from the sweetener solution onto the sweetener core particles along with a portion of the silica particles disposed in the aqueous medium prior to said separating.

[0206] Embodiment 62. The method of any one of the preceding embodiments, wherein the silica particles in the dry sweetener product have an average particle size (D50) in the range of 1 to 2 micrometers.

[0207] Embodiment 63. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the dry sweetener product is in the range of 55% to 95%.

[0208] Embodiment 64. The method of any one of the preceding embodiments, wherein the weight ratio of the silica and sweetener coating to the sweetener product is in the range of 5% to 45%.

[0209] Embodiment 65.C SIL-コーティング is a first average concentration of the silica particles disposed in the outermost layer of the silica and sweetener coating / dry sweetener product; C SIL-核 is a second average concentration of the silica particles disposed in the coated sweetener particles radially inwardly from the outermost layer; and C SIL-コーティング >CSIL-コア 3. The method of any one of the preceding embodiments, wherein

[0210] Embodiment 66. The method of any one of the preceding embodiments, wherein the weight ratio of the silica particles to the sweetener product is in the range of 0.02% to 5%.

[0211] Embodiment 67. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener coating to the sweetener product is in the range of 5% to 45%.

[0212] Embodiment 68. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is at least 60%.

[0213] Embodiment 69. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is at least 65%.

[0214] Embodiment 70 The method of any one of the preceding embodiments, wherein the weight ratio of sweetener core particles to sweetener product is at least 70%.

[0215] Embodiment 71. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is at least 75%.

[0216] Embodiment 72. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is up to 95%.

[0217] Embodiment 73 The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is up to 90%.

[0218] Embodiment 74. The method of any one of the preceding embodiments, wherein the weight ratio of the sweetener core particles to the sweetener product is at most 85%.

[0219] Embodiment 75. The method of any one of the preceding embodiments, further comprising, after said crystallization, performing a solid / liquid separation to remove at least a portion of said mother liquor from said sweetener product.

[0220] Embodiment 76 The method of embodiment 75, wherein the solid / liquid separation comprises filtration.

[0221] Embodiment 77. The method of embodiment 75 or embodiment 76, wherein the solid / liquid separation comprises centrifugation.

[0222] Embodiment 78. The method of any one of the preceding embodiments, wherein the method further comprises evaporating at least a portion of the water in the mother liquor.

[0223] Embodiment 79. The method of any one of the preceding embodiments, wherein the solid sweetener has an average particle size (D50) of at least 150 micrometers.

[0224] Embodiment 80.C SIL-核 / C SIL-コーティング 4. The method of any one of the preceding embodiments, wherein is at most 0.4, at most 0.2, or at most 0.1.

[0225] Embodiment 81.C SIL-核 / C SIL-コーティング 5. The method of any one of the preceding embodiments, wherein is at most 0.05, or at most 0.02.

[0226] Embodiment 82. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) of at least 50 micrometers (μ), at least 75μ, at least 100μ, at least 125μ, or at least 150μ.

[0227] Embodiment 83. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) of at least 175μ, at least 200μ, at least 250μ, at least 300μ, at least 350μ, at least 400μ, or at least 450μ.

[0228] Embodiment 84. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) within the range of 50-1500μ, 75-1500μ, 150-1500μ, 250-1500μ, 350-1500μ, 50-1200μ, 50-1000μ, 50-800μ, 175-1200μ, 175-800μ, 200-1000μ, 250-1200μ, 250-1000μ, 250-800μ, 350-1500μ, 350-1200μ, 350-1000μ, 350-800μ, 350μ-700μ, 400-800μ, or 400-700μ.

[0229] Embodiment 85. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) in the range of 100 to 1500μ.

[0230] Embodiment 86. The method of any one of the preceding embodiments, wherein the sweetener core particles have an average particle size (D50) in the range of 175 to 1000 μm.

[0231] Embodiment 87. A sweetener formulation comprising coated sweetener particles, wherein at least a portion of the sweetener particles each have (a) a sweetener core and (b) a sweetener shell at least partially enclosing the sweetener core and (c) silica particles disposed within at least the sweetener shell, wherein a first concentration or average concentration of the silica particles within the sweetener shell is C SIL-シェル and a second or average concentration of the silica particles in the sweetener core is C SIL-コア and C SIL-シェル >C SIL-コア That is, 前 The formulation mentioned above.

[0232] Embodiment 88.CSIL-コア / C SIL-シェル The formulation of embodiment 87, wherein is at most 0.4.

[0233] Embodiment 89.C SIL-コア / C SIL-シェル The formulation of embodiment 87, wherein is at most 0.2.

[0234] Embodiment 90.C SIL-コア / C SIL-シェル The formulation of embodiment 87, wherein is at most 0.1.

[0235] Embodiment 91.C SIL-コア / C SIL-シェル The formulation of embodiment 87, wherein is at most 0.05.

[0236] Embodiment 92.C SIL-コア / C SIL-シェル The formulation of embodiment 87, wherein is at most 0.02.

[0237] Embodiment 93. A sweetener formulation comprising coated sweetener particles, wherein at least a portion of the sweetener particles each have (a) a sweetener core, (b) a sweetener coating at least partially enclosing the sweetener core, and (c) silica particles disposed within at least the sweetener coating; SIL-シェル is a first average concentration of the silica particles disposed in an outermost layer of the sweetener coating; C SIL-コア is a second average concentration of the silica particles disposed radially inwardly from the outermost layer in the coated sweetener particles; C SIL-シェル >C SIL-コア The formulation,

[0238] Embodiment 94.C SIL-コア / C SIL-シェル The formulation of embodiment 93, wherein is at most 0.4.

[0239] Embodiment 95.C SIL-コア / C SIL-シェル The formulation of embodiment 93, wherein is at most 0.2.

[0240] Embodiment 96.C SIL-コア / C SIL-シェル The formulation of embodiment 93, wherein is at most 0.1.

[0241] Embodiment 97.C SIL-コア / C SIL-シェル The formulation of embodiment 93, wherein is at most 0.05.

[0242] Embodiment 98.C SIL-コア / C SIL-シェル The formulation of embodiment 93, wherein is at most 0.02.

[0243] Embodiment 99.C SIL-コア and C SIL-シェル The formulation of any one of embodiments 87-98, wherein is determined using a standard etching process.

[0244] Embodiment 100. A formulation according to any one of embodiments 87 to 99, wherein the sweetener formulation is in the form of a particulate solid, such as a free-flowing powder.

[0245] Embodiment 101. The formulation of embodiment 100, wherein the particulate solid is a powder.

[0246] Embodiment 102. An edible formulation comprising: (a) a sweetener comprising coated sweetener particles as described in any one of embodiments 87 to 101; (b) at least one fat; and (c) optionally at least one starch.

[0247] Embodiment 103. An edible formulation according to embodiment 102, wherein the weight content of the sweetener or the coated sweetener particles is at least 5%.

[0248] Embodiment 104. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 8%.

[0249] Embodiment 105. An edible formulation as described in embodiment 103, wherein the weight content of the sweetener in the edible formulation is at least 10%.

[0250] Embodiment 106. An edible formulation as described in embodiment 103, wherein the weight content of the sweetener in the edible formulation is at least 15%.

[0251] Embodiment 107. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 20%.

[0252] Embodiment 108. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 25%.

[0253] Embodiment 109. An edible formulation as described in embodiment 103, wherein the weight content of the sweetener in the edible formulation is at least 30%.

[0254] Embodiment 110. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 40%.

[0255] Embodiment 111. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 50%.

[0256] Embodiment 112. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 65%.

[0257] Embodiment 113. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 75%.

[0258] Embodiment 114. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 85%.

[0259] Embodiment 115. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 90%.

[0260] Embodiment 116. An edible composition according to embodiment 103, wherein the weight content of the sweetener in the edible composition is at least 95%.

[0261] Embodiment 117. An edible formulation according to any one of embodiments 102 to 116, wherein the weight content of the sweetener or the coated sweetener particles is in the range of 8% to 80%.

[0262] Embodiment 118. An edible formulation as described in embodiment 117, wherein the weight content is within the range of 10% to 70%.

[0263] Embodiment 119. An edible formulation as described in embodiment 117, wherein the weight content is within the range of 15% to 70%.

[0264] Embodiment 120. An edible formulation comprising: (a) a sweetener comprising the coated sweetener particles of any one of embodiments 87 to 119; (b) at least one fat; (c) optionally at least one starch; and (d) optionally at least one edible filler, wherein the weight to weight ratio of the silica to the sweetener in the sweetener particles is optionally within the range of 0.02% to 1.5%, and the total concentration of the sweetener, the at least one fat, and the at least one starch in the edible formulation is at least 30% by weight.

[0265] Embodiment 121. An edible formulation according to any one of embodiments 87 to 120, wherein the edible formulation further comprises an edible filler.

[0266] Embodiment 122. An edible formulation as described in embodiment 121, wherein the concentration of the edible filler is at least 3%.

[0267] Embodiment 123. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is at least 5%.

[0268] Embodiment 124. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is at least 7%.

[0269] Embodiment 125. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is at least 10%.

[0270] Embodiment 126. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is at least 12%.

[0271] Embodiment 127. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is at least 15%.

[0272] Embodiment 128. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 3% to 35%.

[0273] Embodiment 129. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 3% to 30%.

[0274] Embodiment 130. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 5% to 30%.

[0275] Embodiment 131. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 7% to 25%.

[0276] Embodiment 132. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 10% to 35%.

[0277] Embodiment 133. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is in the range of 10% to 25%.

[0278] Embodiment 134. An edible formulation as described in embodiment 122, wherein the concentration of the edible filler is in the range of 12% to 25%.

[0279] Embodiment 135. The edible formulation of embodiment 122, wherein the concentration of the edible filler is in the range of 15% to 25%.

[0280] Embodiment 136. An edible formulation according to any one of embodiments 121 to 135, wherein the edible filler is or comprises a soluble fiber.

[0281] Embodiment 137. An edible formulation according to embodiment 136, wherein the edible filler is or comprises dietary fiber.

[0282] Embodiment 138. An edible formulation according to embodiment 137, wherein the dietary fiber is a soluble dietary fiber.

[0283] Embodiment 139. An edible formulation according to any one of embodiments 122 to 138, wherein the edible filler is or comprises a polysaccharide filler.

[0284] Embodiment 140. An edible formulation according to embodiment 139, wherein the polysaccharide filler is or comprises a fructan.

[0285] Embodiment 141. An edible formulation according to embodiment 140, wherein the fructan is inulin.

[0286] Embodiment 142. The edible formulation of embodiment 140, wherein the fructan comprises inulin.

[0287] Embodiment 143. An edible formulation according to any one of embodiments 121 to 142, wherein the edible filler is or comprises an oligosaccharide.

[0288] Embodiment 144. An edible formulation according to embodiment 143, wherein the oligosaccharide is or comprises a fructooligosaccharide.

[0289] Embodiment 145. An edible formulation according to embodiment 136 or embodiment 138, wherein the soluble fiber is or comprises resistant maltodextrin.

[0290] Embodiment 146. An edible formulation according to embodiment 136 or embodiment 138, wherein the soluble fiber is or comprises soluble corn fiber.

[0291] Embodiment 147. An edible formulation according to embodiment 136 or embodiment 138, wherein the soluble fiber is or comprises polydextrose.

[0292] Embodiment 148. An edible formulation according to any one of embodiments 87 to 147, wherein the total concentration of the sweetener and the at least one fat is at least 10%.

[0293] Embodiment 149. The edible formulation of embodiment 148, wherein the total concentration of the sweetener and the at least one fat is at least 15%.

[0294] Embodiment 150. The edible formulation of embodiment 148, wherein the total concentration of the sweetener and the at least one fat is at least 20%.

[0295] Embodiment 151. The edible formulation of embodiment 148, wherein the total concentration of the sweetener and the at least one fat is at least 25%.

[0296] Embodiment 152. The edible formulation of embodiment 148, wherein the total concentration of the sweetener and the at least one fat is at least 30% or at least 40%.

[0297] Embodiment 153. An edible formulation according to any one of embodiments 87 to 152, wherein in the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 32% by weight.

[0298] Embodiment 154. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 35%.

[0299] Embodiment 155. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 40%.

[0300] Embodiment 156. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 45%.

[0301] Embodiment 157. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 50%.

[0302] Embodiment 158. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 55%.

[0303] Embodiment 159. An edible formulation as described in embodiment 153, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat and the at least one starch is at least 60%.

[0304] Embodiment 160. An edible formulation according to any one of embodiments 87 to 153, wherein the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler in the edible formulation is at least 50%.

[0305] Embodiment 161. The edible formulation of embodiment 148, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler is at least 55%.

[0306] Embodiment 162. The edible formulation of embodiment 148, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler is at least 60%.

[0307] Embodiment 163. The edible formulation of embodiment 148, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler is at least 65%.

[0308] Embodiment 164. The edible formulation of embodiment 148, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler is at least 70%.

[0309] Embodiment 165. The edible formulation of embodiment 148, wherein within the edible formulation, the total concentration of the sweetener, the at least one fat, the at least one starch, and the edible filler is at least 75%.

[0310] Embodiment 166. An edible formulation according to any one of embodiments 87 to 165, wherein the concentration of cocoa powder in the edible formulation is at least 2%.

[0311] Embodiment 167. An edible formulation as described in embodiment 166, wherein the concentration of the cocoa powder is at least 3%.

[0312] Embodiment 168. An edible formulation as described in embodiment 166, wherein the concentration of the cocoa powder is at least 5%.

[0313] Embodiment 169. An edible formulation according to any one of embodiments 83 to 168, comprising at least 5% of said sweetener, at least 5% of said at least one fat, and at least 5% of said at least one starch.

[0314] Embodiment 170. An edible formulation according to embodiment 169, comprising at least 2% of said edible filler.

[0315] Embodiment 171. An edible formulation according to any one of embodiments 169 to 170, comprising at least 10% of said sweetener, at least 10% of said at least one fat, and at least 10% of said at least one starch.

[0316] Embodiment 172. An edible formulation according to any one of embodiments 169 to 171, containing at least 5% of said edible filler.

[0317] Embodiment 173. An edible formulation according to embodiment 172, comprising at least 8% of said edible filler.

[0318] Embodiment 174. A formulation according to any one of embodiments 87 to 173, further comprising any structural limitation or combination of structural limitations in embodiments 1 to 86.

[0319] Embodiment 175. The method or formulation of any one of the preceding embodiments, wherein the carbohydrate sweetener is selected from at least one of the group consisting of sucrose, glucose, fructose, maltose, lactose, mannose, allulose, tagatose, xylose, galactose, arabinose, and galactofructose.

[0320] Embodiment 176. The method or formulation of any one of the preceding embodiments, wherein the carbohydrate sweetener comprises sucrose.

[0321] Embodiment 177. The method or formulation of any one of the preceding embodiments, wherein the carbohydrate sweetener comprises primarily sucrose.

[0322] Embodiment 178. The method or formulation of any one of the preceding embodiments, wherein the carbohydrate sweetener comprises glucose or comprises primarily glucose.

[0323] Embodiment 179. The method or formulation of any one of the preceding embodiments, wherein the carbohydrate sweetener comprises fructose or comprises mainly fructose.

[0324] Embodiment 180. The method or formulation of any one of the preceding embodiments, wherein the polyol sweetener comprises a sugar alcohol.

[0325] Embodiment 181. The method or formulation of any one of the preceding embodiments, wherein the polyol sweetener is selected from at least one of the group consisting of xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH), isomalt, lactitol, mannitol, and galactitol (dulcitol).

[0326] The average molecular weight is determined by the number of particles in the population (D N 50") or based on the particle volume (D V 50) These measurements can be obtained by a variety of known methods (e.g., DLS, microscopy).

[0327] The mean particle size (D50) is the number-average size of particles in a population (D N 50") and the volume average size of the particles in the population ("D V These measurements can be obtained by a variety of known methods, including static light scattering (SLS), dynamic light scattering (DLS), sieving, and various methods of microscopy. As will be appreciated by those skilled in the art, some methods may be preferred for a broader range of particles, while other methods may be preferred for a narrower range of particles.

[0328] As used herein and in the claims that follow, the term "average concentration" or the like refers to the total weight of a silica component, or of a particular core, coating, core, shell, particle, etc. sweetener, or of a plurality of such cores, coatings, cores, shells, particles, etc., divided by the total weight of silica and sweetener in said particular core, coating, core, shell, particle, etc., or in said plurality of such cores, coatings, cores, shells, particles, etc. For the avoidance of doubt, an example of the calculation of the "average concentration" of silica is given above.

[0329] As used herein and in the claims that follow, in addition to including fats that are solid at room temperature (25° C.), such as beef tallow, shortening, palm oil, and butter, the term "fat" is meant to include edible oils, including those that are liquid at room temperature, such as cooking oils. Specific examples of edible oils are olive oil, walnut oil, corn oil, and cottonseed oil. The fat may be a separate ingredient or an ingredient within a food ingredient, for example hazelnut paste and cocoa powder both contain fat.

[0330] As used herein and in the following claims, unless otherwise specified, the term "percent" or "%" refers to weight percent. However, with particular reference to compositions containing silica and sweetener, the weight percent of silica, or the average weight percent of silica, can be in the sweetener, in the coated particles, or in the coating, on a dry basis, relative to the sweetener. As an example, in a 700 gram composition containing 2.5 grams of silica and 50 grams of coated particles further containing 650 grams of common table sugar, the weight percent of silica relative to the sweetener (sugar) for the entire composition is 2.5 / 697.5=0.358% and 2.5 / 700=0.357%.

[0331] As used herein and in the claims that follow, the term "concentration" refers to concentration on a weight basis, unless otherwise specified.

[0332] As used in this specification and the claims that follow, the term "ratio" refers to weight ratio, unless otherwise specified.

[0333] The modifiers "about" and "substantially" used in connection with quantities are inclusive of the stated value and have the meaning dictated by the context (e.g., it includes at least the degree of error associated with measurement of the particular quantity). When used in conjunction with a particular value, the value should also be considered to be disclosed.

[0334] As used herein and in the claims that follow, the terms "primary," "predominant," and the like, with respect to sweeteners, refer to the sweetener having the highest concentration by weight. In the context of this application and the claims, the phrase "at least one of A and B" is equivalent to an inclusive "or," and includes any one of "A only," "B only," or "A and B." Similarly, the phrase "at least one of A, B, and C" is equivalent to an inclusive "or," and includes any one of "A only," "B only," "C only," "A and B," "A and C," "B and C," or "A and B and C."

[0335] It will be appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination.

[0336] While the present invention has been described in conjunction with specific embodiments thereof, many alternatives, modifications, and variations thereof will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications, and variations that fall within the spirit and scope of the appended claims. All publications, patents, and patent applications described in this specification are incorporated herein by reference in their entirety to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated herein by reference. Furthermore, citation or identification of any reference in this application should not be construed as an admission that such reference is available as prior art to the present invention.

Claims

1. (a) A step of providing a slurry containing a solid disposed in an aqueous medium containing a dissolved sweetener, wherein the solid comprises silica particles and sweetener nucleation particles, (b) A step of drying at least a portion of the solid to produce a dried sweetener product containing coated sweetener particles having silica and a sweetener coating surrounding the sweetener core particles, Methods that include...

2. The method according to claim 1, further comprising the step of depositing at least a portion of the dissolved sweetener in the aqueous medium onto the sweetener nucleus particles before drying, thereby generating a sweetener coating that surrounds the sweetener nucleus particles, wherein the sweetener coating comprises at least a portion of the silica particles.

3. The method according to claim 2, further comprising the step of separating the first portion of the aqueous medium and the first portion of the silica particles from the sweetener nucleation particles, thereby leaving at least a portion of the solid as a wet cake in which the second portion of the aqueous medium and the second portion of the silica particles are arranged around the sweetener nucleation particles.

4. The method according to claim 1 or 2, wherein the deposition includes crystallization, and at least a portion of the crystallization may be carried out by cooling crystallization or by evaporation crystallization.

5. The method according to any one of claims 1 to 3, wherein the sweetener nucleus particles have an average particle size (D50) in the range of 100 to 1500 μm.

6. The method according to any one of claims 1 to 3, further comprising diluting the silica concentration of the dried sweetener product with a solid sweetener containing a lower concentration of silica than that of the dried sweetener product to produce a diluted silica-containing sweetener product.

7. The method according to claim 6, wherein the dilution with the solid sweetener is carried out such that the concentration ratio of the silica in the diluted silica-containing sweetener product to the concentration of silica in the dried sweetener product is at most 0.

5.

8. The method according to claim 6, wherein the dilution with the solid sweetener is carried out such that the concentration ratio of the silica in the diluted silica-containing sweetener product to the silica concentration in the dried sweetener product is in the range of 0.005 to 0.

2.

9. The method according to any one of claims 7 and 8, wherein the weight ratio of the sweetener kernel particles to the dried sweetener product is in the range of 55% to 98%.

10. The method according to any one of claims 7 and 8, wherein C SIL-coating is a first average concentration of silica particles arranged in the outermost layer of the coated sweetener particles, and C SIL-nuclei is a second average concentration of silica particles arranged in the coated sweetener particles radially inward from the outermost layer, and the ratio of C SIL-nuclei to C SIL-coating is at most 0.05.

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