Sweetener composition, preparation method and use of composition based on seaweed

Abstract

The present invention pertains to the field of foods or food products and preparations based on seaweed or seaweed derivatives, as well as other organic active ingredients such as natural sweetening agents. The invention describes sugar obtained from seaweed using only four natural ingredients, trehalose, neohesperidin, lithothamnium and spirulina. It has a sweet flavour, greater sweetening power than ordinary sugar, an alkaline pH and is a source of minerals such as iron, zinc, potassium and magnesium, with no added preservatives or pesticides. The invention also describes the method for producing said composition and its use in the preparation of food products, beverages, nutritional products, dietary supplements, feed products, personal care products, pharmaceutical products or industrial products.

Description

SWEETENER COMPOSITION, PREPARATION PROCESS AND USE OF COMPOSITION FROM SEAWEED FIELD OF THE INVENTION

[0001] The present invention pertains to the field of foods or food products and preparations based on seaweed or seaweed derivatives, as well as other organic active ingredients, such as natural sweetening agents. The present invention relates to a sugar, a composition containing said sugar, the process for producing said composition, and its uses. BACKGROUND OF THE INVENTION

[0002] Carbohydrates are considered the human body's primary source of energy. They are found in most foods, contributing to texture, appearance, aroma, and taste, especially sweetness. Furthermore, they enable the adoption of different production technologies because they are involved in important food reactions, such as caramelization, the Maillard reaction, and numerous fermentation processes. Carbohydrates can be classified based on their structural complexity, including size and molecular weight, as follows: monosaccharides, oligosaccharides (including disaccharides), and polysaccharides (LAJOLO; MERCADANTE, 2018; DAMODARAN; PARKIN, 2019).

[0003] Excessive food consumption, especially of high-calorie foods and meals containing high levels of sugar and fat, contributes to the increased prevalence of overweight and obesity. In genetically predisposed individuals, the high demand for insulin on the beta cells of the pancreas contributes to the gradual failure of these cells, which can lead to glucose intolerance. Thus, constant and high blood glucose levels increase the risk of type II diabetes mellitus, a chronic noncommunicable disease closely associated with overweight and obesity (SAWAY; LEANDRO; WAITZBER, 2018). Furthermore, excessive consumption of simple sugars increases the production of triglycerides and the risk of cardiovascular diseases, being associated with obesity and contributing to the development of dental cavities (MANHANI et al., 2014).

[0004] The search for food alternatives that can reduce nutritional deficiencies through new processes and raw materials has been increasing. Innovative research involving biotechnology, through the use of microorganisms or enzymes to produce new products, including food, is stimulating modern society (MULITERNO et al., 2005). The acceptability of a microorganism, especially for use in human and animal nutrition, depends on its nutritional value and safety, which includes a low nucleic acid content and the absence of toxins and undesirable residual compounds (BEKATOROU; PSARIANOS; KOUTINAS, 2006).

[0005] Microalgae are microorganisms that contain photosynthetic pigments that can be classified into three groups: chlorophylls (especially chlorophyll A, the most important pigment for photosynthesis, as it plays a central role in the photosystem for capturing light energy), carotenoids, and phycobilins. These pigments differ in their chemical composition and ability to absorb light at a certain wavelength. These microorganisms are capable of oxygenic photosynthesis, have relatively simple nutritional requirements, and are found in all ecosystems on Earth, not only aquatic but also terrestrial. They encompass a wide variety of species that live in widely varying environmental conditions (ARREDONDO-VEGA, 1995; CHISTI, 2004; SHELEF; SOEDER, 1980).

[0006] The use of microalgae in human nutrition has occurred since ancient times, with emphasis on some species of the genus Nostoc, consumed in Asia, and Spirulina in Mexico by the Aztecs, who habitually ingested it with cereals in the form of a sauce known as “chimolli” or Aztec sauce, and in Africa by the Kanembous, where women harvested spirulina in Lake Chad, when the winds pushed and agglomerated these microalgae on the banks, then dried the biomass in the sun and, subsequently, kneaded it with their hands, molding it into blocks and cutting it into small tablets (AARONSON; BERNER; DUBINSKY, 1980; CIFERRI; TIBONI, 1985; NAVALHO, 1998; NORTON; MELKONIAN; ANDERSEN, 1996).

[0007] Spirulina

[0008] Spirulina (Arthrospira platensis or Arthrospira maxima) belonging to the order Oscillatoriales, the genus Spirulina is a microscopic, photosynthetic, unicellular, filamentous, blue-green cyanobacterium, composed of trichomes 5-6 μm wide and 20-200 μm long in the shape of a spiral (which originated the name), which has its habitat in alkaline waters (HOFF; SNELL, 1999; SHIMAMATSU, 2004).

[0009] Within this genus, the most important species are S. platensis, followed by S. maxima and S. fusiformes. The cell wall is surrounded by a capsule or sheath composed of polysaccharides and does not contain cellulose. For this reason, spirulina is 85 to 95% assimilated by organisms (BABADZHANOV et al., 2004).

[0010] The nutritional importance of Spirulina is determined by the variety of nutrients it contains, some of which are not synthesized by the human body. Because of this variety, it becomes a complete food, and it can be said that spirulina is the food with the highest number of different nutrients per unit weight (PHANG et al., 2000). Its composition includes proteins (60-70%), carbohydrates (20%), lipids (8%), as well as minerals and vitamins, pigments, phenolic compounds, γ-linolenic acid, and other essential fatty acids (BELAY et al., 1993; VON DER WEID; DILLON; FALQUET, 2000).

[0011] The main minerals present in Spirulina are: calcium (0.13 to 0.14%), phosphorus (0.67 to 0.9%) and potassium (0.64 to 1.54%). Also present are: magnesium, iron, zinc, copper, chromium, manganese and sodium. The vitamins present in spirulina are: vitamin A in the form of beta-carotene, vitamin C and B vitamins (B1, B2, B3, B6 and B12), biotin, folic acid, inositol, vitamin E, in addition to pantothenic acid. Among the pigments that constitute Spirulina are phycocyanin (20%) and carotenoids (0.37%) (HENRIKSON, 1994; RICHMOND, 1990).

[0012] The health benefits provided by the consumption of microalgae have been investigated, more recognized and appreciated in the last two decades, especially since the introduction of probiotic compounds (BARROW; SHAHIDI, 2008). Spirulina and its constituents have several nutritional and therapeutic properties that make it an excellent dietary supplement and a potential source to be used in the prevention and treatment of various diseases, thus constituting an efficient alternative for the development of nutraceutical products and characterizing the microorganism in the scope of functional foods (AMBROSI et al., 2008).

[0013] The action of spirulina has been proven in experimental research in vivo and in vitro, verifying: its protective effect in the induction of oxidative stress and hepatotoxicity by cadmium in rats (AMIN et al., 2006); aid in the removal of lead from wastewater (HONG; SHAN-SHAN, 2005); inhibition of the growth of Ehrlich Ascites Carcinoma Cells (EACC), by phycocyanin, acting as a chemosuppressive agent (ELBAKY, 2003); hypocholesterolemic action (NAGAOKA et al., 2005), antidiabetic property, increasing the activity of hexokinase and decreasing the activity of glucose-6-phosphatase (LAYAM; REDDY, 2006); maintaining the balance of the immune system, in addition to increasing intestinal lactobacilli, reducing nephrotoxicity caused by heavy metals and drugs (YANG; LEE; KIM, 1997); protection against ultraviolet radiation; antioxidant activity (BIERHALS et al., 2009; GUARIENTI; BERTOLIN; COSTA, 2010); and reduction of obesity by increasing the activity of lipoprotein lipase (LPL) and by the effect of protein on satiety which, due to the increase in the level of plasma amino acids, observed after protein ingestion, stimulates the release of anorectic hormones and insulin, which will act on the satiety center, resulting in reduced appetite (BECKER et al., 1986; LANG et al., 1998; PAIVA; ALFENAS; BRESSAN, 2007). .

[0014] Spirulina also stands out for its high content of cyanocobalamin (vitamin B12), which is difficult to find in vegetarian diets; for its folic acid (vitamin B9), which is necessary for cell formation and the proper functioning of the cardiovascular and nervous systems; in addition to its supply of minerals (Zn, Mg, Cr, Se, Fe) which are necessary for maintaining metabolism, preserving the skin and mucous membranes and for the normal development of bones and teeth (BECKER, 1994; BROWN et al., 1999).

[0015] Furthermore, the use of Spirulina platensis microalgae biomass is approved in Brazil by the Ministry of Agriculture and Livestock (MAPA) as a raw material for use in animal feed, as a vegetable ingredient.

[0016] Lithotamnium

[0017] In search of a compound that eliminates losses resulting from heat stress and at the same time promotes improvements in animal performance, research has also evaluated the use of the calcareous marine algae Lithothamnium calcareum, or popularly known as lithothamnium, which, due to its alkalizing characteristic, acts to maintain acid-base balance, while providing minerals of extremely high bioavailability adsorbed in its cell wall and easily assimilated and absorbed by the body due to its porous structure similar to honeycombs (MELO, 2006).

[0018] Lithothamnium calcareum belongs to the group of non-articulated red algae, the phylum Rhodophyta, the order Corallinale and the family Coralineacea (GRAHAM & WILCOX, 2000). They grow at great depths in the marine environment where light is still present. Their free form, called rhodolith, is widely distributed throughout the Brazilian continental shelf, thus being a source of minerals with potential for industrial exploitation (DIAS, 2000).

[0019] Souza (2012), when studying the application of the seaweed Lithothamnium calcareum in chicken diets, found that at a 1% inclusion level of calcareous seaweed, there was an improvement in the percentage of egg laying, as well as in the percentage of cracked eggs, shell thickness, number of pores, and percentage of mineral matter and calcium in the shell. Melo (2006), using seaweed in a study carried out with quail, observed an improvement in the quality of eggshells, although the author believes that further studies should be conducted to support this hypothesis. The calcareous seaweed Lithothamnium calcareum is a mineral source of organic (plant) origin rich in calcium and magnesium carbonate. It also contains in its structure more than 20 elements, such as iron, manganese, boron, nickel, copper, zinc, molybdenum, selenium, and strontium (DIAS, 2000).

[0020] Lithotamnium, or calcareous seaweed, as it is popularly known, has its use approved by MAPA as a raw material for use in animal feed, as a mineral ingredient.

[0021] Trehalose

[0022] Trehalose is a highly soluble sugar but chemically unreactive due to its non-reducing nature, making it compatible with cellular metabolism even at high concentrations. Trehalose is widely distributed in bacteria, fungi, and invertebrates, which use it as an osmolyte and stress buffer, as well as for carbon storage and transport (ELBEIN, 1974; BENAROUDJ et al., 2001; BONINI et al., 2004).

[0023] In recent years, a new approach has been developed to produce sugars from algae through photosynthesis. Sugar accumulation can be increased under osmotic stress (osmoregulation). Bremauntz (2011) demonstrates the sugar production of algae isolated from natural sources and the effect of osmotic stress on the accumulation of fermentable sugars. Twelve algal strains were isolated, showing growth rates between 0.6 and 1.8 g of dry biomass per liter, all producing intracellular and extracellular trehalose and sucrose sugars. The Chlorella sp. strain showed the greatest increase in sugar production, reaching 421 mg of sugars / g of dry biomass after 24 h of osmotic stress with 0.4 M NaCl. It was shown that both sucrose and trehalose provided the osmotic potential for microalgae to survive in high salinity media (BREMAUNTZ et al., 2011).

[0024] Trehalose was later found in green algae, mosses, liverworts, and ferns, but apart from a small number of desiccation-tolerant resuscitated plants, there have been few reports of trehalose in angiosperms (ELBEIN, 1974; KANDLER AND HOPF, 1980; DRENNAN et al., 1993; ITURRIAGA et al., 2000). The amounts of trehalose found in flowering plants were generally very low, and were often suspected to be of fungal or microbial origin (KANDLER AND HOPF, 1980).

[0025] Trehalose has its use approved by MAPA as a raw material for use in animal feed, as a thickening additive.

[0026] Neospiridine

[0027] Neospiridine or neohesperidin dihydrochalcone is a flavanone with important antioxidant properties obtained from oranges. Oranges contain the flavanone aglycones hesperitin and naringin, but they rarely occur as free aglycones in the fruit itself. The dominant flavanone glycosides in sweet oranges (C. sinensis) are hesperidin and narirutin, while in sour oranges (C. aurantium), the two predominant flavanone glycosides are neohesperidin and naringin. The main difference between the flavanone glycosides of sweet and sour oranges lies in their sugar molecules, which influence taste. The sugar rutinose (6-O-α-rhamnosyl-β-D-glucose) gives the flavanones hesperidin and narirutin a neutral flavor and is relatively high in sweet oranges, tangerines, and tangors.Whereas the sugar neohesperidose (2-O-α-L-rhamnosyl-β-D-glucose) is high in tangelos and sour oranges and imparts a bitter or pungent taste to the flavanone glycosides neohesperidin and naringin (PETERSON et al., 2006).

[0028] In studies by Takii and collaborators (1997), flavonoids acted as adjuvants in the treatment of DM-II, since the postprandial blood glucose peak in rats treated with neohesperidin decreased by approximately 50% (TAKI et al., 1997). In a study with PC12 neurological cells, Hwang and Yen (2008) demonstrated the ability of this flavonoid to preserve the viability of these cells against oxidative stress promoted by H2O2. This flavonoid prevented cell membrane damage, demonstrated ROS sequestration capacity, and increased the activity of antioxidant enzymes (HWANG; YEN, 2018).

[0029] Neospiridine dihydrochalcone has its use approved by MAPA as a raw material for use in animal feed, as a sweetening additive.

[0030] State of the art

[0031] Patent BR 112015008569-5 teaches the preparation of microalgae flour granules produced preferably from spirulina and chlorella. The steps include creating an emulsion of microalgae flour in water, using a homogenizer, spraying the emulsion in a dryer, and finally, collecting the flour granules.

[0032] Another relevant Brazilian patent document in this regard is BR 112022004774-6, owned by Cargill, Inc. This patent discloses a seaweed-based composition and various food products. The products used are red seaweeds from the families Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae, and Furcellariaceae, or combinations thereof.

[0033] US Patent 6,900,173 describes protein bars containing 200 to 2000 mg of various types of algae, including spirulina. The production of a perioperative multivitamin is also described. The product's function is to provide supplemental nutrition capable of improving immunity and promoting healthy gut microbiota to reduce the collateral damage of antibiotics in surgical patients.

[0034] US patent 10,448,661 describes a powdered food composition containing carbohydrates, proteins, lipids, probiotics, vitamins, minerals, and fiber. Its function is to mix it with liquids to lower the consumer's glycemic index. The sweetener used in the composition includes neospiridine dihydrochalcone from a natural source. Similarly, patents US11045401 use sweeteners in a method of producing pharmaceutical compositions to reduce undesirable flavors for the consumer. Specifically, neospiridine is used as a high-intensity sensory sweetener.

[0035] The use of neospiridine (NHDC) as a sweetener is disclosed in several other documents, such as patents US 11,266,170, US 11,304,431, and US 11,535,584, and patent applications US 2009 / 0311686, US 2015 / 0245642, US 2019 / 0239540 and US 2019 / 0364945, US 2020 / 0337339, US 2020 / 0367543, WO 2015 / 044880, WO 2015 / 134062, WO 2016 / 036980 and WO 2023 / 049850.

[0036] Patent document JP2013013424 establishes a methodology for producing trehalose from the reduction of partial starch hydrolysates using a trehalose-releasing enzyme. This invention comprises a novel trehalose-releasing enzyme, methods for producing the same, and a microorganism for producing the same. Carbohydrates containing trehalose and trehalose obtained from the reduction of partial starch hydrolysates using a trehalose-releasing enzyme and a non-releasing saccharide-forming enzyme are described; and a trehalose-containing composition is described.

[0037] Patent document JP2005295829 describes methods for producing algae-based compositions. The composition comprises pigments, trehalose, glycerol, and propylene glycol. These compositions have excellent thermal stability and are used for coloring foods. A method for producing them is also described.

[0038] Patent document CN109730250 describes an antioxidant food composition containing algae extract, prepared from green algae. Traditional Chinese medicine recognizes the combination of algae extracts in medicinal beverages, with a final composition of chlorella extract and trehalose.

[0039] Publication EP 1,206,197 describes a fiber-rich dietary food composition. Spirulina extract is used, along with other natural plant sources, such as Morinda citrifolia. The product is intended to be consumed as a juice for consumers interested in increasing the amount of fiber in their daily diets.

[0040] US patent document 2020 / 0275682 discloses a protein drink with a non-animal source composition that uses spirulina in its production. The protein produced from spirulina demonstrated good solubility, few off-flavors, and good sensory acceptability.

[0041] Patent document DE102006056454 describes a granular nutritional supplement capable of preventing osteoporosis and psoriasis. The composition includes algae, including microalgae, spirulina, and chlorella, and the macroalgae lithothamnium. The compositions are synergistic, as each has its own unique effect. The product is intended for individual consumption to prevent various bone diseases. The composition is preferably 56% spirulina, 25% chlorella, and 15% lithothamnium, in addition to other ingredients in the formula.

[0042] Patent document DE102011112019 discloses a beverage containing up to 0.25g / L of spirulina, lithothamnium, and chlorella. The beverage is produced from spirulina and chlorella algae biomass, mixed with water, heat-treated for dispersion, and a process of separating and extracting the biomass by filtration to obtain a solution. with 0.025% w / w solids. Finally, lithothamnium extract and carbon dioxide are added for bottling.

[0043] In this context, the object of this invention represents innovation by providing pure seaweed sugar, with physicochemical and nutritional characteristics completely different from those of common sugar. The present invention departs from the prior art by being seaweed sugar obtained from a novel combination of four natural components, with enhanced synergistic action, being a functional food for diets, and possessing ionizing, alkalizing, and mineralizing properties. SUMMARY OF THE INVENTION

[0044] The present invention describes sugar obtained from seaweed using only four natural ingredients: seaweed sugar, microalgae, macroalgae, and natural sweeteners. It has a sweet, sugar-like flavor, and its sweetening power is superior to that of regular sugar. It has an alkaline pH and minerals such as iron, zinc, potassium, and magnesium, making it 100% natural, with no added preservatives or pesticides.

[0045] The invention proposes seaweed sugar containing different components, preferably chemically defined as trehalose or 1,1-α-trehalose (C12H22O11).

[0046] The inventive concept presented also comprises the sweetening composition from said seaweed sugar, mixed with macroalgae extract, microalgae extract and sweeteners.

[0047] The method of producing said composition is also disclosed by the steps of (a) mixing seaweed sugar with a sufficient amount of natural sweetener, (b) once finished, a sufficient amount of microalgae extract is added, then (c) a sufficient amount of macroalgae extract is added to the mixture to mix until the final product is obtained.

[0048] The uses of said sweetening composition in the manufacture of food products, beverages, nutritional products, dietary supplements, are also disclosed herein. feed product, personal care product, pharmaceutical product, or industrial product. DETAILED DESCRIPTION OF THE INVENTION

[0049] Reference will now be made in detail to certain embodiments of the disclosed subject matter. Although the disclosed subject matter is described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0050] The present invention addresses a composition called seaweed sugar, comprising natural raw materials from plant sources with alkalizing, mineralizing, and ionizing properties. Its flavor is sweet, similar to sugar, and its sweetening power is superior to that of regular sugar, making it possible to replace 50g of sugar with 1g of "seaweed sugar."

[0051] Specifically, seaweed sugar contains sugars obtained from algae, such as trehalose, combined with microalgae extracts, such as spirulina, and macroalgae extracts, such as lithothamnium. A natural sweetener, such as neospiridine, is also used to complete the product. The invention is based on the unprecedented identification of the sweetening capacity of the mixture, using abundant and readily available raw materials, using a low-cost method, and on a large scale.

[0052] When we say “seaweed” we are referring to different types of biological species, which can range from macroalgae from the plant kingdom, such as red algae (e.g. Lithothamnium calcareum), to microalgae from the bacterial kingdom, such as cyanobacteria (blue-green algae, e.g. Spirulina platensis).

[0053] On the other hand, the expression “microalgae” defines predominantly microscopic unicellular organisms, prokaryotes or eukaryotes, endowed with pigments and photoautotrophs selected from the genera Crypthecodinium, Haematococcus, Chlorella, Spirulina, Odontella, Ulkenia, among others.

[0054] In the case of “macroalgae”, the definition is multicellular, eukaryotic living organisms, selected from among chlorophytes (green algae), rhodophytes (green algae) and red) and phaeophytes (brown algae). Among the group of non-articulated red algae are the phylum Rhodophyta, the order Corallinale and the family Coralineacea, to which the species Lithothamnium calcareum belongs.

[0055] The definition of “raw material” is all matter in its natural state, that is, as observed in nature without processing or human intervention, with specific functionality in industry or market.

[0056] The term “seaweed sugar” is a sugar obtained from seaweed.

[0057] The term “seaweed sugar” also refers to a blend-type mixture of components obtained from natural sources and free of sucrose, maltose, fructose, lactose and glucose.

[0058] The term “seaweed sugar” also refers to the product that has an alkaline pH and minerals such as iron, zinc, potassium and magnesium, being natural, without added preservatives and pesticides.

[0059] The expression “spirulina” mentioned refers to the minimally processed powder of microalgae or cyanobacteria of the species Arthrospira platensis, A. fusiformes or A. maxima.

[0060] For the purposes of the present invention, the term “lithotamnium” refers to the powdered extract of calcareous marine algae of the species Lithothamnium calcarium.

[0061] When “natural sweetener” is mentioned, it includes different types of chemical molecules from the polyphenolic group, including glycosidic flavonoids.

[0062] Glycosidic flavonoids are important compounds with sweetening activity, comprising the group called dihydrochalconones. Among the most commonly used synthetic sweeteners are naringenin dihydrochalcone and neospiridine dihydrochalcone (NDHC).

[0063] The term “natural sweetener” when used is any glycoside obtained from natural sources, most preferably a high-intensity sweetener such as neospiridine, naringin, steviol glycosides, mogrosides, sucralose, neotame and braszein.

[0064] The term “extract” defines the obtaining of a minimally processed compound obtained through a physical-chemical extractive process from natural raw material (in natura), selected from grinding, drying, crushing, pounding, among others.

[0065] The term "mixing" mentioned above refers to the physical process of adding one or more ingredients to a container until a homogeneous powder is obtained. The mixing process is performed in a mixer designed for this purpose. It has helical propellers and blades that mix in different directions, clockwise and counterclockwise. Knowledge of the timing and quantities required is all that's required to understand the process.

[0066] On the other hand, the concept of “premix” identifies any intermediate step between the input of one or more raw materials, until the final product is obtained.

[0067] The term “final product” establishes the composition with the calculated concentrations, desired characteristics and initially planned in the engineering project.

[0068] In particular, “final product” may also refer to a food product, beverage, nutritional product, dietary supplement, feed product, personal care product, pharmaceutical product, or industrial product.

[0069] The "composition" described here uses quantities in percent by weight (% w / w) units unless otherwise indicated. Quantities can simply be measured on a previously calibrated analytical or semi-analytical gravimetric balance. For example, 5% w / w means that 5 grams of solute are contained in 100 grams of solvent.

[0070] Alternatively, in another embodiment of the invention, the “sweetening composition” will be named to indicate the use of the composition for the purpose of enhancing the sweet taste of foods that lack sweet taste.

[0071] The “powder” presentation described here refers to the physical state of dimensions small enough to not distinguish the particles that make up the whole.

[0072] When referring here to “production method”, the steps necessary to obtain a certain composition within the industry are included.

[0073] The “mixing time” when reported is exemplary and not precisely defined.

[0074] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as understood by one skilled in the art to which the present invention belongs. The specification also provides definitions of terms to aid in the interpretation of what is described herein and the claims. The terminology used in the description of the invention is intended to describe preferred embodiments only, without any intention of limiting the scope of its teachings.

[0075] Unless otherwise indicated, the numerical parameters shown in the descriptive report are approximations that may vary depending on the properties to be obtained.

[0076] In the methods described herein, the acts may be performed in any order without deviating from the principles of the invention, except where a temporal or operational sequence is explicitly stated. Furthermore, the specified acts may be performed simultaneously unless explicit claim language stipulates that they must be performed separately. EXAMPLES OF EMBODIMENTS OF THE INVENTION

[0077] The examples below are presented to illustrate the best practice of the invention. It is important to note that the present invention is not limited to the examples cited. and can be used in all applications described or in any other equivalent variations.

[0078] The preferred embodiment of the invention claimed in this patent application, described in this detailed section, is provided by way of example only. Changes, modifications, and variations may be made to any other embodiment of the enriched and enhanced fertilizer anchored in a granular core coated with algae and the process for obtaining it. These changes may be devised by those skilled in the art, without, however, diverging from the objective disclosed in the claim of this patent application, which is exclusively defined by the appended claims. Example 1. Production of a dry powder

[0079] The seaweed sugar production process was carried out using four dry ingredients, minimally processed to a powder state. The mixing process is performed in a mixer specifically designed for this purpose. It has helical propellers and blades, which mix in different directions, namely clockwise and counterclockwise. Initially, trehalose and neospiridine powder are added in a ratio of approximately 1:6 (neospiridine:trehalose) by weight. After twenty minutes, the powder is added to the seaweed sugar premix in a ratio of at least 1:7 (spirulina:premix). After another ten minutes of mixing, lithothamnium is added in a ratio of at least 1:9 (lithothamnium:premix) and mixed for another fifteen minutes. The dosages used in this specific experiment are described below in Table 1.

[0080] Table 1 – Composition for seaweed sugar production Example 2. Sensory characteristics – Flavor and taste

[0081] Subjective methods were used to evaluate the sensory characteristics of seaweed sugar. This method considered the opinions of individuals in interpreting the effects of single or multiple sensory stimuli, according to the impressions perceived by the sensory organs (sight, smell, taste, touch, and hearing). The form of defining sensory attributes was described in components related to the properties of sugars, such as appearance, flavor, and taste.

[0082] Appearance refers to visible properties such as appearance, color, transparency, gloss, opacity, shape, size, consistency, thickness, degree of effervescence or carbonation, and surface characteristics. Color, a property capable of stimulating the retina with light rays of varying wavelengths, has its perception limited to the light source and should be evaluated under adequate lighting, such as natural or artificial daylight. Special visual color control booths were used for the evaluation. Color was also defined with greater coherence and uniformity using color charts, color wheels, or color dictionaries. In the evaluation of appearance and color, a chart with common and familiar expressions was used to assist the evaluator in better naming.

[0083] Flavor and taste are considered a mixed but unitary experience of olfactory, gustatory, and tactile sensations perceived during tasting. Flavor is perceived primarily through the senses of taste and smell, also influenced by tactile, thermal, painful, and / or kinesthetic effects. To evaluate flavor and taste, consumers ingested a pre-established amount of the sample, avoiding excess, and then proceeded to swallow. Care was taken to avoid sensory fatigue, rinsing the mouth with filtered water between samples.

[0084] For the applied tests described below, Maguary passion fruit concentrated juice diluted in a proportion of 100 mL of concentrated juice in 900 mL of cold mineral water (10 to 15°C) was used as a vehicle. To sweeten 1,000 mL of diluted passion fruit juice, 50 g of União refined sugar (Control) and 1.25 g of seaweed sugar (Sample) were used.

[0085] The seaweed sugar sample was evaluated in comparison with the Control sample for differences in overall flavor, sweetness, and sweet aftertaste by a team of 17 evaluators selected for sensory acuity, in duplicate to obtain 34 responses.

[0086] The evaluations were carried out in individual booths equipped with the Compusense Cloud computer system, using red light to mask possible color differences. The samples were coded with numbers. Three-digit random variables were used, with the product served at a temperature between 10 and 15°C in disposable 80 mL cups, according to a balanced complete block experimental design. Each evaluator received, in addition to the Control identified as such (C), two coded samples, one at a time, with the Control also presented coded between the samples. The data obtained were subjected to analysis of variance and Dunnett's test at a 1% error level to compare means.

[0087] Passion fruit juice samples sweetened with refined sugar and seaweed sugar were sensorially analyzed by 61 fruit juice consumers who do not reject passion fruit juice, recruited from among ITAL staff, students, and interns. The test was conducted in individual booths equipped with the Compusense Cloud computerized system for data collection and analysis, using white light. The samples were presented in disposable plastic cups identified by three-digit random numeric codes, following a balanced complete block experimental design. For palate cleansing, natural mineral water was offered at the beginning of the test and between samples.

[0088] The samples were evaluated for:

[0089] Acceptability of appearance, aroma, overall flavor, aftertaste, and overall mood using a nine-point hedonic scale: 9 = I liked it very much, 5 = I neither liked nor disliked it, and 1 = I disliked it very much; and

[0090] Passion fruit flavor intensity, sweetness, acidity, bitterness, and body per 5-point ideal scale: 5 = much stronger / sweeter / sour / bitter / fuller-bodied than I like, 3 = just the way I like, 1 = much weaker / less sweet / less sour / less bitter / more watery than I like.

[0091] The Preference Test was carried out after evaluating the 2 samples, in which consumers were asked to mark the sample they preferred and describe the reasons for their preference.

[0092] Data related to attributes evaluated using a hedonic scale were subjected to analysis of variance and Tukey's test to compare means. Using the XLSTAT 2022 statistical program, the Penalty Analysis was carried out, in which the effects of passion fruit flavor intensities, sweetness, acidity, bitterness and body on overall acceptability were evaluated.

[0093] In the preference assessment, using a table, the minimum number of concordant judgments necessary to establish a significant difference at various levels of probability for the Paired Comparison Test is defined.

[0094] In addition to questions related to product evaluation, consumers answered questions about personal characteristics related to age group, definition of social class according to the Brazil 2022 economic classification criteria (ABEP, 2022) and fruit juice consumption habits.

[0095] Passion fruit juice sweetened with 0.125% seaweed sugar differed significantly at the 1% error level from juice sweetened with refined sugar, as described below. The "Seaweed Sugar" sample presented an overall flavor with a mean corresponding to "moderately different from the Control" and was considered moderately sweeter with a slightly to moderately more intense sweet aftertaste than the Control. The mean values ​​obtained in the sensory evaluation of the seaweed sugar sample are presented in Table 1.

[0096] Table 1 - Average values ​​obtained in the evaluation of the seaweed sugar sample at different concentrations in relation to the “Control” Sample Sweetness Flavor Sweet taste general form residual Control – Refined sugar 1.2 (0.4) a 4.9 (0.4) a 4.9 (0.5) a Seaweed sugar – 0.125% 2.8 (0.9) b 6.8 (1.0) b 6.6 (1.3) b DMS (1%) 0.39 0.45 0.56 Average results of 34 responses. Values ​​expressed as mean (standard deviation). Means followed by a letter other than the coded Control differ statistically from the Control at the 1% error level. DMS (1%): least significant difference of Dunnett's test at the 1% error level. Example 3. Sensory Characteristics – Acceptability Test

[0097] Table 2 presents the average acceptability results for appearance, aroma, overall flavor, aftertaste, and overall taste. In the evaluation of appearance, overall flavor, and overall taste, the passion fruit juice sweetened with seaweed sugar presented averages close to "liked" and differed significantly from the passion fruit juice sweetened with refined sugar, which presented averages close to "liked slightly" for these attributes.

[0098] Passion fruit juice sweetened with seaweed sugar was preferred by 42 consumers who participated in the test, while that sweetened with refined sugar was preferred by 19 consumers.

[0099] For a total of 61 consumers, 40 responses are needed for a given sample to be significantly preferred over the other at a 5% error level. Thus, it can be concluded that the juice sweetened with seaweed sugar was significantly preferred over the juice sweetened with sugar at a 5% error level.

[0100] The evaluation of passion fruit juice sweetened with seaweed sugar compared to that sweetened with refined sugar by the team of selected evaluators regarding sensory acuity (overall flavor and moderately different / sweeter sweetness and slightly to moderately more intense sweet aftertaste) was positively reflected in consumer assessments of overall flavor and overall evaluation. Consumers did not perceive any difference between the samples in terms of aftertaste. Furthermore, all evaluations resulted in a greater preference for passion fruit juice sweetened with seaweed sugar, also illustrated by consumer comments.

[0101] Table 2 - Results obtained in the evaluation of the acceptability of passion fruit juice sweetened with refined sugar and seaweed sugar Passion fruit juice sweetened with Acceptability Refined sugar Seaweed sugar p value Appearance 6.4 (1.6) b 6.9 (1.5) a 0.0013 Aroma 7.0 (1.5) a 7.0 (1.5) a 1.0000 Overall flavor 5.9 (1.7) b 6.7 (1.3) a 0.0001 Aftertaste 6.3 (1.6) a 6.1 (1.6) a 0.2540 Overall mood 5.9 (1.9) b 6.5 (1.3) a 0.0101 Results expressed as mean (standard deviation) of 61 evaluations. For each attribute, means followed by distinct letters differ significantly from each other at the 5% error level using the Tukey test (p ≤0.05)

[0102] Regarding aroma, both samples presented averages corresponding to "liked," and regarding aftertaste, both samples presented averages corresponding to "liked slightly," and for both attributes there was no significant difference between them. The results are shown in Table 2.

[0103] Table 2 – Sensory characteristics of sugar Example 4. Determination of pH

[0104] The processes that assess pH are either colorimetric or electrometric. The former use certain indicators that produce or change color at specific hydrogen ion concentrations. These processes have limited application, as the measurements are approximate and cannot be applied to intensely colored or cloudy solutions, nor to colloidal solutions that can absorb the indicator, distorting the results. Electrometric processes employ specially adapted potentiometers that allow for direct, simple, and accurate pH determination.

[0105] A 10 g sample of seaweed sugar was weighed into a beaker and diluted with 100 mL of water. The contents were stirred until any particles were uniformly suspended. The pH was then determined using a previously calibrated instrument, operating it according to the manufacturer's instructions. The pH values ​​are summarized in Table 3. Example 5. Moisture determination by drying at atmospheric pressure

[0106] This method is applicable to various types of sugars, including rapadura. It is based on determining the mass loss due to drying under specified conditions of temperature and time. 10 g of the fully homogenized sample was weighed into a previously weighed, flat-bottomed dish with a lid. The dishes were then oven-dried for 2 hours at (105 ± 2)°C. The dish was then removed from the oven, covered, cooled in a desiccator, and weighed. The drying operations were repeated for 30 minutes, and the cooling was repeated until the weight was between two dryings had a difference less than or equal to 2 mg. The moisture values ​​obtained are summarized in Table 3. ^^ ^^ N = mass loss (g); P = sample mass (g). Equation 1 – Calculation of moisture content (%)

[0107] Table 3 - Physical-chemical characteristics Example 6. Nutritional information

[0108] The total protein content of dry biomass was determined by the Kjeldhal method (BRAZIL. Ministry of Health. National Health Surveillance Agency. Physicochemical methods for food analysis. 4th ed. Brasília: Ministry of Health, 2005.1018p. (Series A – Technical Standards and Manuals)), using the factor 6.25 to convert total nitrogen to protein, for the whey samples the conversion factor used was 6.38. The protein contents are shown in Table 3.

[0109] Total lipids were determined by the Soxhlet method according to AOAC (ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS INTERNATIONAL. Official methods of analysis of the Association of Official Analytical Chemists. 17.ed. Gaithersburg: AOAC, 2000. v.2.).

[0110] The carbohydrate index was determined by the Luff Schoorl method according to the method proposed by Matissek et al. (MATISSEK, R.; SCHENEPEL, FM; STEINER, G. Food Analysis: Fundamentals, methods, applications. Spain: Acribia SA, 1998.416p). As certified by the technical reports issued by the Institute of Food Technology (ITAL), it is free of sucrose, maltose, fructose and glucose, and is also zero calories.

[0111] The minerals from the ashes were evaluated according to the USDA protocol (USDA-United States Department of Agricultural. Release 2010. Available at: http: / / www.nal.usda.gov / fnic / foodcomp / cgi-bin / list_nut_edit.pl). The values ​​are found in Table 4 – Nutritional information. Table 4 – Nutritional information (*) Daily Values ​​are based on a 2,000 kcal diet. Your daily values ​​may be higher or lower depending on your calorie needs.

Claims

MODIFIED CLAIMS Received by the International Secretariat on 4 April 2024 (04.04.2024) 1. SWEETENER COMPOSITION characterized by comprising 65% to 80% by weight of seaweed sugar, preferably trehalose powder obtained from seaweed; 10 to 50% by weight of microalgae extract, preferably spirulina powder extract; 10 to 15% by weight of macroalgae extract, preferably lithothamnium powder extract; and at least one natural sweetener in 5 to 10% by weight.

2. COMPOSITION, according to claim 1, characterized in that a natural sweetener is selected from a group of high-intensity natural sweeteners, such as neospiridine, naringin, steviol glycosides, mogrosides and braszein.

3. COMPOSITION, according to claim 2, characterized in that the natural sweetener is preferably neospiridine.

4. COMPOSITION, according to any one of claims 1 to 3, characterized in that it comprises more preferably 65% ​​by weight of trehalose, 10% by weight of spirulina, 15% by weight of lithothamnium and 10% by weight of neospiridine.

5. COMPOSITION, according to claim 1, characterized in that the amount of seaweed sugar is between 6 and 8 times by weight the amount of microalgae extract and natural sweetener, and 5 to 6 times the amount of microalgae extract by weight.

6. PREPARATION PROCESS, to obtain the composition as defined in any one of claims 1 to 5, characterized by comprising the steps of: (a) mixing seaweed sugar, specifically trehalose powder obtained from seaweed, and natural sweetener; (b) add microalgae extract to the product, specifically spirulina powder extract; (c) add to the mixture macroalgae extract, specifically lithothamnium powder extract; and MODIFIED SHEET (ARTICLE 19) (d) mix until the final product is obtained.

7. PROCESS, according to claim 6, characterized by the times of steps a), b) and c) occurring in 20, 10 and 15 minutes, respectively.

8. USE, of composition as defined in any one of claims 1 to 5, characterized by the fact that it is for the manufacture of a food product, beverage, nutritional product, dietary supplement, feed product, personal care product or pharmaceutical product. MODIFIED SHEET (ARTICLE 19)

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