Sweetener and manufacturing method thereof

Abstract

A sweetener according to exemplary embodiments comprises: a core including one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose; and a shell surrounding at least a portion of the core and including one selected from stevia, enzyme-treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame, wherein a content ratio of the shell to the core may be 0.002 to 0.05. The sweetener has a core-shell structure, wherein the core and the shell are each made into a single raw material without any separate additives (e.g. excipients), and thus is close to zero calories.

Description

Sweetener and method for producing same

[0001] The present invention relates to a sweetener and a method for producing the same. More specifically, it relates to a sweetener having a core and shell structure and a method for producing the same.

[0002] Sweeteners are foods and food additives added to foods to add sweetness, and sugar is a representative example.

[0003] Alternative sweeteners are sweeteners that can be used in place of sugar. Alternative sweeteners, also known as natural sweeteners or naturally derived sweeteners, are made from naturally occurring ingredients. They often retain their natural sweetness without undergoing numerous chemical processing steps. They typically contain fewer or no calories than sugar, making them a preferred choice for those seeking to reduce sugar intake or manage blood sugar levels.

[0004] "Healthy Pleasure" is a new word coined from the words "healthy" and "pleasure," signifying enjoyable health management. The zero-calorie craze, which uses alternative sweeteners instead of sugar to reduce calories, is a prime example. Furthermore, as health has become a consumer trend since the COVID-19 pandemic, consumers are increasingly interested in natural or naturally derived sweeteners. Consequently, development of alternative sweeteners utilizing natural or naturally derived sweeteners is actively underway.

[0005] For example, Korean Patent No. 10-2219193 relates to a composition for producing a sweetener comprising a saccharide including allulose, naringin, and enzyme-treated stevia. For another example, Korean Patent No. 10-2213010 relates to a sweetener composition comprising allulose and at least one mogroside.

[0006] However, the above patents contain excipients (e.g., dextrin, carbohydrates, and skim milk powder) due to the nature of the manufacturing process, as the alternative sweetener ingredients are mixed and spray-dried. Therefore, it is difficult to achieve the desired zero-calorie content.

[0007] One object of the present invention is to provide a sweetener with improved taste and physical properties.

[0008] One object of the present invention is to provide a method for producing a sweetener with improved taste and physical properties.

[0009] A sweetener according to an exemplary embodiment comprises a core comprising one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose; and a shell surrounding at least a portion of the core, the shell comprising one selected from stevia, enzymatically modified stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame, wherein the content ratio of the shell to the core may be from 0.002 to 0.05.

[0010] In one embodiment, the core may comprise erythritol and the shell may comprise enzymatically treated stevia.

[0011] In one embodiment, the sweetener may not include excipients.

[0012] In one embodiment, the sweetener may have a dusting ratio of 5% or less according to Equation 1.

[0013] [Formula 1]

[0014] Dust rate (%) = ( ) Х 100

[0015] In one embodiment, the sweetener may have an angle of repose of 50° or less according to Equation 2.

[0016] [Formula 2]

[0017]

[0018] (H: height to the top of the cone, R: radius of the cone, θ is angle of repose)

[0019] A method for manufacturing a sweetener according to an exemplary embodiment may include a step of preparing a spray solution by mixing one shell component selected from stevia, enzyme-treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame with a solvent; a step of introducing one core component selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose into a fluidized bed reactor; a step of spraying the spray solution onto the core component; and a step of drying and cooling the inside of the fluidized bed reactor.

[0020] In one embodiment, the mixing ratio of the shell component to the solvent may be 0.01 to 0.2.

[0021] In one embodiment, the content ratio of the dispersion to the core component may be 0.05 to 0.5.

[0022] In one embodiment, the spraying speed in the spraying step may be 50 to 100 rpm.

[0023] In one embodiment, the temperature inside the fluidized bed reactor in the spraying step may be less than 60°C.

[0024] According to an exemplary embodiment, the sweetener has a core-shell structure, with the core and shell each formed as a single unitary substance and containing no separate additives (e.g., excipients), resulting in a near-zero calorie content. Furthermore, the sweetener can provide a sweetness close to sugar by reducing bitterness.

[0025] The sweetener according to the exemplary embodiment can increase consumer preference by reducing the dust content and improve storage and transport stability.

[0026] In an exemplary embodiment, a method for manufacturing a sweetener can control the taste and physical properties of the sweetener by controlling the components included in the core and shell by using a fluidized bed reactor.

[0027] In an exemplary embodiment, the method for manufacturing a sweetener is simple and efficient.

[0028] Figure 1 schematically illustrates a method for manufacturing a sweetener according to an exemplary embodiment.

[0029] Figure 2 is a photograph showing a sweetener according to an embodiment.

[0030] Figure 3 shows the visual confirmation of the dust of sweeteners according to examples and comparative examples.

[0031] The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the embodiments described in detail below, along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms.

[0032] To clearly explain embodiments of the present invention, portions irrelevant to the description may be omitted. Furthermore, when describing embodiments of the present invention, if a detailed description of a related known configuration or function is deemed to obscure the gist or description of the present invention, a detailed description thereof may be omitted.

[0033] In describing components in this specification, terms such as "first," "second," etc. may be used. These terms are intended to distinguish one component from another for convenience of description, and unless otherwise specified, the nature, order, etc. of the components are not limited by these terms.

[0034] In each of the steps mentioned in this specification, unless the context clearly dictates a specific order, the steps may be performed in a different order than stated. That is, the steps may be performed in the same order as stated, may be performed substantially simultaneously, or may be performed in the opposite order.

[0035] In this specification, “and / or” may mean each of the listed components and any combination of two or more of the listed components. For example, “A, B and / or C” may be used with the same meaning as “at least one of A, B, and C.”

[0036] A sweetener according to an exemplary embodiment comprises a core comprising one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose; and a shell surrounding at least a portion of the core, the shell comprising one selected from stevia, enzymatically modified stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame, wherein the content ratio of the shell to the core may be from 0.002 to 0.05.

[0037] The above sweetener has a core-shell structure, with the core and shell each formed as a single unit, eliminating the need for separate additives (e.g., excipients), resulting in a near-zero calorie content. Furthermore, the reduced bitterness provides a delicious sweetness similar to sugar. Furthermore, the core-shell structure reduces dusting, enhancing consumer preference and improving storage and transport stability.

[0038] According to an exemplary embodiment, the sweetener has a core and a core-shell structure surrounding at least a portion of the core.

[0039] The core is the main particle and may be spherical, cubic, rectangular, irregular, or other shapes. The corners and / or sides of the core may be rounded.

[0040] The shell may surround at least a portion of the core or may surround the entire core. The shell may be formed directly on the surface of the core. The shell may be formed directly on the outer surface of the core. For example, the shell may be in the form of an island formed locally on the outer surface of the core, or may be in the form of a continuous layer.

[0041] The components included in the core and shell may be different from each other. The core and shell may each include a single component. For example, the core component may be one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose. For example, the component included in the shell may be one selected from stevia, enzymatically modified stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame.

[0042] Preferably, the core may comprise erythritol, xylitol, sorbitol, maltitol and allulose, and more preferably, erythritol.

[0043] Preferably, the shell may comprise stevia, enzymatically treated stevia, mogroside and thaumatin, and more preferably, enzymatically treated stevia.

[0044] In some embodiments, the core and shell may each comprise a single component. The core and shell may be composed of a single component, thereby providing a consistent flavor. In some embodiments, the core and shell may each be a single layer. Forming the core and shell as a single component and a single layer may reduce bitterness, uniformly distribute sweetener particles, and reduce the fine powder ratio.

[0045] The content ratio of the shell to the core may be 0.002 to 0.05. For example, it may be 0.002 to 0.04, or 0.002 to 0.02. Within this range, the shell can sufficiently surround the core. This can reduce bitterness and provide a sweetness similar to sugar. In addition, it can reduce the fine powder ratio and improve the homogenization and flowability of the sweetener particles.

[0046] For example, the core may comprise at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, or at least 99 wt% of one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose, based on the total sweetener.

[0047] For example, the shell may include one selected from stevia, enzymatically treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame in an amount of 5 wt% or less, 4 wt% or less, 3 wt% or less, 2 wt% or less, or 1 wt% or less of the total sweetener.

[0048] In some embodiments, the sweetener may comprise 95 to 99.8 wt% of the core component and 0.2 to 5 wt% of the shell component. Preferably, the core may comprise 95 to 99.8 wt% of erythritol, and the shell may comprise 0.2 to 5 wt% of enzyme-treated stevia. Within this range, the shell can sufficiently coat the core while reducing bitterness and providing a sweetness similar to sugar. In addition, the fine powder ratio can be reduced and the homogenization and flowability of the sweetener particles can be improved.

[0049] In some embodiments, the core and shell may not contain any additional components that are optionally added. However, they may contain components naturally present in the core and shell themselves. Furthermore, since the shell is formed by dissolving in a solvent and spraying it in the manufacturing method described below, some of the solvent (e.g., water) may remain.

[0050] In one embodiment, the sweetener may not include excipients. For example, excipients may be ingredients that help stabilize food ingredients and maintain texture and mixability. Excipients may include, but are not limited to, cellulose, hemicellulose, lignin, pectin, vegetable gums, polysaccharides of seaweed, inulin, polydextrose, alginic acid, maltodextrin, and skim milk powder. However, the present invention is not limited thereto. The sweetener does not include excipients and thus has no calories. Therefore, it can solve the calorie problem that existing low-calorie sweeteners (e.g., sweeteners produced by simple mixing and spray drying) have due to the inclusion of some excipients.

[0051] In one embodiment, the sweetener may have a dust content of 5% or less according to Equation 1. When the dust content is 5% or less, the dust content is reduced, thereby increasing consumer preference and improving storage, packaging convenience, and transport stability.

[0052] [Formula 1]

[0053] Dust rate (%) = ( ) Х 100

[0054] According to the particle distribution diagram, D10, D50, and D90 may be the particle diameter corresponding to 10% of the cumulative distribution below, the median particle diameter, and the particle diameter corresponding to 90% of the cumulative distribution below, respectively, when the cumulative distribution of granular particles is measured.

[0055] D10 can be 50 ㎛ or more, 60 ㎛ or more, 70 ㎛ or more, 80 ㎛ or more, 90 ㎛ or more, 100 ㎛ or more, 110 ㎛ or more, 120 ㎛ or more, 130 ㎛ or more, 140 ㎛ or more, 150 ㎛ or more, or less than 160 ㎛.

[0056] D50 can be 160 ㎛ or more, 170 ㎛ or more, 180 ㎛ or more, 190 ㎛ or more, 200 ㎛ or more, 210 ㎛ or more, 220 ㎛ or more, 230 ㎛ or more, 240 ㎛ or more, 250 ㎛ or more, or less than 260 ㎛.

[0057] D90 can be 260 ㎛ or more, 270 ㎛ or more, 280 ㎛ or more, 290 ㎛ or more, 300 ㎛ or more, 310 ㎛ or more, 320 ㎛ or more, 330 ㎛ or more, 340 ㎛ or more, 350 ㎛ or more, or less than 360 ㎛.

[0058] In another embodiment, the dusting ratio may refer to the percentage of the mass of fine particles relative to the total particle mass. For example, the diameter (particle size or particle diameter) of the fine particles may be 75 μm (200 mesh) or less. For example, the diameter may be the longest diameter of the particle.

[0059] In some embodiments, the average particle size of the sweetener may be 100 to 300 μm. Within this range, the sweetener can be readily dissolved in solvents and is suitable for beverage manufacturing. Furthermore, its excellent flowability can enhance process efficiency. Furthermore, it can provide a uniform sweetness.

[0060] In one embodiment, the sweetener may have an angle of repose of 50° or less according to Equation 2.

[0061] [Formula 2]

[0062]

[0063] (H: height to the top of the cone, R: radius of the cone, θ is angle of repose)

[0064] The angle of repose refers to the angle at which a sweetener can be stably maintained when stacked. A smaller angle of repose indicates better flowability. The sweetener described above may have an angle of repose of 50° or less, 40° or less, or 35° or less, as determined by Equation 2. Therefore, the sweetener's fluidity and flowability are excellent, which enhances process efficiency and facilitates packaging. Furthermore, the sweetener is also easy to use.

[0065] In some embodiments, the uniformity of the sweetener may be such that the average weight % deviation is ±1.5 wt % or less, preferably ±1.0 wt % or less.

[0066] In some embodiments, the moisture content of the sweetener may be less than 5%. For example, it may be 4.9% or less, 4.5% or less, 4% or less, 3% or less, 2% or less, 1% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less. Accordingly, the stability of the crystal can be preserved, and it is also advantageous for long-term storage.

[0067] In one embodiment, the sweetener may be provided in a solid or liquid form. The sweetener may be used as an additive in foods and beverages. Examples include, but are not limited to, syrups, coffee, powdered tea, jams, spreads, fruits, bread, and the like, as long as it can be used as an ingredient for sweetening.

[0068] According to an exemplary embodiment, the method may include: preparing a spray solution by mixing one shell component selected from the group consisting of sweeteners stevia, enzyme-treated stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame with a solvent; introducing one core component selected from the group consisting of erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose into a fluidized bed reactor; spraying the spray solution onto the core component; and drying and cooling the inside of the fluidized bed reactor. The manufacturing method can control the taste and physical properties of the sweetener by controlling the components included in the core and shell by using a fluidized bed reactor. In addition, the process is simple and efficient.

[0069] A fluidized bed reactor can refer to a facility capable of mixing, drying, and coating powders and particles by inducing airflow in a closed reactor. For example, the fluidized bed reactor can be a batch reactor. According to one embodiment, the sweetener can have desired properties adjusted as needed by controlling the process conditions of the fluidized bed reactor.

[0070] A fluidized bed reactor may have a hollow cylindrical shape. Heating and / or reaction may occur within the fluidized bed reactor. The diameter of the lower portion of the fluidized bed reactor may be smaller than that of the upper portion, and portions of the reactor may be tapered.

[0071] Reactants (e.g., core components, shell components) can be introduced into a fluidized bed reactor. A fluidizing gas can be introduced into the bottom of the fluidized bed reactor. The fluidizing gas can pass through a sieve plate at the bottom of the fluidized bed reactor and transfer a kinetic moment to the particles inside the fluidized bed reactor, thereby moving them. The fluidizing gas can be a gas capable of fluidizing the particles inside the reactor, and can be air (nitrogen, oxygen, hydrogen, etc.).

[0072] Nozzles may be positioned at the top, middle, side, and / or bottom of the fluidized bed reactor. Reactants may be introduced through the nozzles. For example, a nozzle positioned at the middle of the fluidized bed reactor may be used to inject a solution containing a dissolved shell component.

[0073] Referring to Fig. 1, a spray solution can be prepared by first dissolving the shell component in a solvent (e.g., S-10).

[0074] The shell component may be one selected from stevia, enzymatically processed stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame. Preferably, the shell may include stevia, enzymatically processed stevia, mogrosides, and thaumatin, and more preferably, enzymatically processed stevia.

[0075] The specifics of the shell can be applied equally to the above.

[0076] The solvent may be a substance capable of dissolving the shell component. Examples of the solvent include water, ethanol, propylene glycol, etc., and preferably water. For example, the water may be distilled water, purified water, tap water, mineral water, groundwater, etc., but is not limited thereto.

[0077] Next, the core component can be introduced into a fluidized bed reactor (e.g., S-20).

[0078] The injected core component can be moved within the reactor by the fluidizing gas. For example, the core component can be lifted by the buoyancy of the fluidizing gas, and a shell can be formed or coated on the surface of the core by the injected liquid through the nozzle.

[0079] The core component may be one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose. Preferably, the core may include erythritol, xylitol, sorbitol, maltitol, and allulose, and more preferably, erythritol. The specific details of the core may be equally applied to the above. The core and the shell may each include only a single component. The core and the shell may each be formed as a single layer. Therefore, the process can be simplified, and the sweetener particles can be uniform.

[0080] Next, the spray solution can be sprayed onto the core component (e.g., S-30).

[0081] If necessary, the fluidized bed reactor may be preheated prior to injection. For example, the injection may be directed onto the core component introduced into the fluidized bed reactor via a nozzle connected to the interior of the fluidized bed reactor. This process may form a shell or a coating layer on the surface of the core.

[0082] In one embodiment, the mixing ratio of the shell component to the solvent may be 0.01 to 0.2. For example, the mixing ratio of the shell component to the solvent may be 0.03 to 0.2, or 0.05 to 0.2. Within the above range, when combined with the core component, a sweetness close to sugar can be produced, and a shell or coating layer can be uniformly formed on the surface of the core.

[0083] In one embodiment, the content ratio of the dispersion to the core component may be 0.05 to 0.5. For example, the content ratio of the dispersion to the core component may be 0.05 to 0.4, or 0.05 to 0.3. Within this range, the shell can sufficiently cover the core surface, reduce bitterness, and provide a sweetness similar to sugar. In addition, the fine powder ratio can be reduced, and the homogenization and flowability of the sweetener particles can be improved.

[0084] In one embodiment, the temperature inside the fluidized bed reactor during the injection step may be less than 60°C. For example, the temperature of the particle layer (bed layer) inside the fluidized bed reactor during the injection step may be less than 60°C. Preferably, it may be 40°C or higher, 45°C or higher, 50°C or higher, or less than 60°C. Within the above range, the core components inside the reactor may not clump together or stick to the inner wall of the reactor, thereby increasing fluidity and thus improving yield.

[0085] In one embodiment, the injection speed in the injection step may be 50 to 100 rpm. For example, it may be 50 to 90 rpm or 60 to 90 rpm. When the injection speed satisfies the above range, a shell can be uniformly formed on the core, the shell thickness can be appropriately controlled, and the yield can also be increased.

[0086] In some embodiments, the injection time in the injection step may be 20 to 50 minutes. For example, it may be 20 to 45 minutes or 25 to 40 minutes. Within this range, a sweetener having a uniform core-shell structure can be formed.

[0087] In some embodiments, the inlet gas temperature of the fluidized bed reactor may be 70°C to 80°C, and the outlet gas temperature may be 30°C to 60°C. The diameter of the nozzle may be 0.5 to 2.0 mm. The injection pressure of the nozzle may be 30 to 100 psi or 40 to 80 psi. The frequency of the fan within the fluidized bed reactor may be controlled to 30 to 50 Hz.

[0088] Next, the interior of the fluidized bed reactor can be dried and cooled (e.g., S-40).

[0089] After the above-described spraying, the interior of the fluidized bed reactor can be sufficiently dried. The conditions of the fluidized bed reactor during drying may be identical or similar to those during spraying. For example, other conditions may be the same, except for whether the nozzle is spraying. For example, only the temperature within the fluidized bed reactor may be controlled. The temperature may be lowered from the existing temperature, for example, to facilitate smooth drying. Drying may take, for example, approximately 15 to 30 minutes.

[0090] After drying, the internal temperature of the fluidized bed reactor can be cooled to below 35°C. Cooling prevents the sweetener particles from clumping together and prevents heat-induced decomposition or deterioration. After cooling, if necessary, the sweetener can be sieved to remove impurities and ensure uniform particle size.

[0091] In some embodiments, the sweetener manufacturing method may take about 60 to 90 minutes. In some embodiments, the yield of the sweetener according to the sweetener manufacturing method may be 95% or higher. For example, it may be 96% or higher, 97% or higher, 98% or higher, or 99% or higher. Therefore, the process is simple and efficient.

[0092] Hereinafter, preferred embodiments and comparative examples of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

[0093] Example 1

[0094] A spray solution was prepared by mixing 440 g of enzyme-treated stevia as a shell component in 5 L of water. 50 kg of erythritol as a core component was introduced into an Enger pilot fluidized bed reactor. The spray solution was introduced through a nozzle located in the middle of the fluidized bed reactor and sprayed at approximately 80 to 90 rpm for approximately 30 minutes. After spraying, a drying process was performed for approximately 20 minutes, and the inside of the reactor was cooled to below 35°C. When the inside of the reactor reached room temperature, a sweetener with a core-shell structure was finally obtained. The yield was 98.83%. The specific conditions of the fluidized bed reactor are as shown in Table 1. A photograph of the obtained sweetener is shown in Fig. 2.

[0095] Before injection After injection Drying Voltage (V) 371371371Current (A) 1.71.71.7Outlet temp. (℃) 32.746.546.5Bed temp. (℃) 666654Inlet air temp (℃) 758585Fan frequency (Hz) 303233

[0096] Example 2: A spray solution was prepared by mixing 600 g of enzyme-treated stevia as a shell component with 7 L of water. The spray was performed at 60 to 90 rpm for approximately 40 minutes. The fluidized bed reactor conditions are as shown in Table 2. Otherwise, the procedure was the same as in Example 1. The yield was 99.01%, and a photograph of the sweetener obtained is shown in Fig. 2.

[0097] Before spraying, after spraying, drying. Voltage (V) 371371371Current (A) 1.71.71.7Outlet temp. (℃) 32.746.546.5Bed temp. (℃) 59.156.656.6Inlet air temp. (℃) 707575Fan frequency (Hz) 323435

[0098] Example 3: A spray solution was prepared by mixing 750 g of enzyme-treated stevia as a shell component with 7 L of water, and spraying was performed for approximately 35 minutes. The fluidized bed reactor conditions are as shown in Table 3. Otherwise, the process was the same as in Example 1. The yield was 99.23%, and a photograph of the sweetener obtained is shown in Fig. 2.

[0099] Before injection After injection Drying Voltage (V) 371371371Current (A) 1.71.71.7Outlet temp. (℃) 32.746.546.5Bed temp. (℃) 58.352.352.3Inlet air temp (℃) 758585Fan frequency (Hz) 323434

[0100] Comparative Example 1 A mixed solution was prepared by mixing 900 g of erythritol, 30 g of enzyme-treated stevia, and 90 g of skimmed milk powder in 5 L of water. The mixed solution was fed into a spray dryer to produce a sweetener. It was sprayed while flowing into the spray dryer (Mini spray dryer B-290, BUCHI Labortechnik AG, Switzerland). The spray dryer inlet temperature was approximately 160°C, and the air flow rate was 40 ml / min. The yield was 72.45%.

[0101] Comparative Example 2

[0102] A mixed solution was prepared by mixing 900 g of erythritol, 10.8 g of enzyme-treated stevia, and 90 g of skimmed milk powder in 5 L of water. Otherwise, the procedure was the same as in Comparative Example 1. The yield was 75.08%.

[0103] Comparative Example 3

[0104] The procedure of Example 1 was repeated except that a spray solution was prepared by mixing 220 g of enzyme-treated stevia and 220 g of mogroside as shell components in 5 L of water. The yield was 90.34%.

[0105] Comparative Example 4

[0106] The procedure was the same as Example 1, except that the nozzle injection speed was approximately 120 rpm when the injection solution was injected. The yield was 90.21%.

[0107] Experimental Example 1: Dust rate measurement

[0108] The particle distribution of the sweetener according to the examples and comparative examples was expressed by using 7 sieves, stirring in a sieve shaker for 30 to 60 seconds, measuring the weight of the powder remaining in each sieve, and performing curve fitting.

[0109] The dust rate was calculated according to Equation 1 and is shown in Table 4.

[0110] The degree of dusting (powdering) of the sweeteners according to Example 2 and Comparative Example 1 was visually confirmed and is shown in Figure 3.

[0111] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Dusting rate (%) 5348756

[0112] Referring to Table 4 and Figure 3, it can be confirmed that the sweetener according to the example has a dust content of 5% or less. On the other hand, it was confirmed that Comparative Examples 1 and 2 contained relatively large amounts of dust due to spray drying. Experimental Example 2: Measurement of the angle of repose

[0113] While the funnel through which the powder passes was fixed to the bottom, the sweeteners according to the examples and comparative examples were placed into the funnel, and the funnel was slowly raised so that a cone-shaped pile was built up. The average value of the diameter of the four stacked cones and the height of the cones were measured, and the angle of repose was calculated according to Equation 2 above. The results are shown in Table 5.

[0114] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Angle of repose (°) 35333454523942

[0115] Referring to Table 5, the sweetener according to the example has an angle of repose of 35° or less, which indicates excellent fluidity and flowability, making it convenient to use and easy to package. On the other hand, the sweetener according to the comparative example has a large angle of repose compared to the example, confirming that its fluidity and flowability are relatively inferior. Experimental Example 3: Sensory Test

[0116] The sweeteners according to the examples and comparative examples were tasted by 20 expert sensory evaluation panelists, and the sweetness volume, refreshing aftertaste, and taste balance were evaluated according to the following criteria. The results are shown in Table 6.

[0117] - Sweetness volume: The intensity of the richness that comes from sweetness

[0118] - Refreshing aftertaste: The intensity of the clean and refreshing aftertaste

[0119] - Balance of taste: A taste that is balanced and harmonious, with neither sweetness nor bitterness being relatively strong.

[0120] Detailed criteria: ◎ (very good); ○ (good); △ (slightly bad); X (very bad)

[0121] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sweetness ○◎◎○○◎○ Aftertaste ○◎○△○△○ Balance ◎◎◎○△○○

[0122] Referring to Table 6, the sweeteners according to the examples were confirmed to have excellent sweetness, aftertaste, and balance. In particular, Example 2 showed excellent sensory test results. All embodiments and conditional examples disclosed throughout this specification are described with the intention of helping those skilled in the art understand the principles and concepts of the present invention. Those skilled in the art will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a limiting sense. The scope of the present invention is set forth in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims

1. A core comprising one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt and allulose; and A shell surrounding at least a portion of the core and comprising one selected from stevia, enzymatically treated stevia, steviol glycosides, mogrosides, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium and neotame, A sweetener, wherein the content ratio of the shell to the core is 0.002 to 0.

05.

2. In claim 1, A sweetener wherein the core comprises erythritol and the shell comprises enzyme-treated stevia.

3. In claim 1, The above sweetener is a sweetener that does not contain excipients.

4. In claim 1, The above sweetener is a sweetener having a dust content of 5% or less according to Equation 1. [Formula 1] Dust rate (%) = ( ) Х 100 5. In claim 1, The above sweetener is a sweetener having an angle of repose of 50° or less according to Equation 2. [Formula 2] (H: height to the top of the cone, R: radius of the cone, θ is angle of repose) 6. A step of preparing a spray solution by mixing one shell component selected from stevia, enzyme-treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame with a solvent; A step of introducing one core component selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose into a fluidized bed reactor; a step of spraying the above-mentioned spray liquid onto the core component; and A method for producing a sweetener, comprising the step of drying and cooling the inside of the fluidized bed reactor.

7. In claim 6, A method for manufacturing a sweetener, wherein the mixing ratio of the shell component to the solvent is 0.01 to 0.

2.

8. In claim 6, A method for manufacturing a sweetener, wherein the content ratio of the dispersion to the core component is 0.05 to 0.

5.

9. In claim 6, A method for manufacturing a sweetener, wherein in the above-mentioned spraying step, the spraying speed is 50 to 100 rpm.

10. In claim 6, A method for manufacturing a sweetener, wherein the temperature inside the fluidized bed reactor in the above-mentioned spraying step is less than 60°C.

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