A method for producing a sweetener product, a sweetener product and use

Abstract

The present invention relates to a method for producing a sweetener product, the method comprises the following steps: providing water, a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance comprises sugar alcohol, encapsulating the first sweetening substance and the second sweetening substance; and obtaining a sweetener product. The present invention further relates to a sweetener product and use of the encapsulated first sweetening substance and the second sweetening substance for sweetening.

Description

[0001] A method for producing a sweetener product, a sweetener product and use

[0002] FIELD OF THE INVENTION

[0003] The present invention generally relates to a sweetener product comprising a sugar alcohol. The present invention further relates methods for producing such products and use.

[0004] BACKGROUND OF THE INVENTION

[0005] Obesity is a medical condition, sometimes considered a disease in which abnormal or excess body fat has accumulated to such an extent that it may have a negative effect on health. Excess appetite for palatable, high-calorie food comprising sugar, is one of the primary factor driving obesity worldwide, likely because of imbalances in neurotransmitters affecting the drive to eat. Therefore, sugar should be replaced with a low-calorie sweetener.

[0006] Many artificial sweeteners have drawbacks. A taste of stevia is bitter, and others think stevia tastes like menthol. Many do not like the taste of stevia.

[0007] Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (-OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenation of sugars. Since they contain multiple -OH groups, they are classified as polyols. Sugar alcohols are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), typically in combination with high-intensity artificial sweeteners such as saccharin, aspartame, acesulfame K, sucralose, in order to offset their low sweetness. Sugar alcohols, or polyols as a sugar substitute, they supply fewer calories (about a half to one-third fewer calories) than sugar and are converted to glucose slowly. Thus, sugar alcohols do not spike increases in blood glucose. Sugar alcohols have a drawback as many sugar alcohols cause an unpleasant cooling effect when a food product comprises particles of the sugar alcohol. In the context of this application relative sweetness is compared to the sweetness of sucrose such that the sweetness of sucrose is 100%. Solubility of sugar alcohols decrease in lower temperatures. The unpleasant cooling effect of sugar alcohols limit using those in food products, especially in frozen foods and solid foods.

[0008] A preservative is a substance or a chemical that is added to products such as food products and beverages to prevent decomposition by microbial growth or by undesirable chemical changes. Researchers have reported that both high- intensity artificial sweeteners and artificial preservatives can cause hypersensitivity, allergy, asthma, hyperactivity, neurological damage and cancer. Use of the preservative may be decreased or avoided by storing a food product in cold or frozen.

[0009] There is still needed to improve ways to how low-calorie sweeteners can be used without the unpleasant cooling effect or taste.

[0010] BRIEF DESCRIPTION OF THE PRESENT INVENTION

[0011] An object of the present invention is to provide a sweetener product, methods for producing such products and use and means to alleviate the disadvantages discussed above. The present invention relates to a sweetener product comprising a sugar alcohol, so that the sweetener product does not have a cooling effect, or the cooling effect is reduced. The present invention further relates methods for producing such products and use of such products.

[0012] The invention is based on studies that evaluated cooling effect of sugar alcohols and compositions comprising sugar alcohols. It was discovered that encapsulated sweetening substances so that at least one sweetening substance comprises sugar alcohol do not have a cooling effect or there is at least less cooling effect compared to composition comprising sugar alcohol crystals as such.

[0013] Encapsulation is the confinement of a guest molecule with a host molecule.

[0014] More specifically the present sweetener product may be described as the sweetener product comprises an encapsulated first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance being a sugar alcohol. Experimentally it has now shown that the above disclosed encapsulated sweetener product does not have a cooling effect or there is at least less cooling effect compared to composition comprising sugar alcohol crystals.

[0015] This is surprising as the above-mentioned improvement to the cooling effect and taste is present for sugar alcohol, such as erythritol or xylitol, in an encapsulated composition having a solid form or an amorphous form.

[0016] The present invention relates to a method for producing a sweetener product, the method comprises the following steps:

[0017] - providing water, a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance comprises sugar alcohol,

[0018] - dissolving at least a part of the first sweetening substance in water to obtain a dissolved first sweetening substance,

[0019] - mixing the first sweetening substance and the second sweetening substance;

[0020] - dissolving the second sweetening substance;

[0021] - drying the dissolved first sweetening substance and second sweetening substance and

[0022] - obtaining a sweetener product.

[0023] In some embodiments, the method comprises dissolving the first sweetening substance and / or the second sweetening substance.

[0024] In other words, all of the first sweetening substance is dissolved and / or , all of the second sweetening substance is dissolved.

[0025] In some embodiments, the method comprises increasing the temperature of the first sweetening substance to a temperature in the range form 5 degrees C lower than the melting temperature of the first sweetening substance to 25 degrees higher than the melting temperature of the first sweetening substance.

[0026] In some embodiments, the temperature of the dissolved first sweetening substance is increased to a temperature in the range form 5 degrees C lower than the melting temperature of the first sweetening substance to 15 degrees higher than the melting temperature of the first sweetening substance.

[0027] In some embodiments, the temperature of the dissolved first sweetening substance is increased to a temperature which is 5 degrees C lower than the melting temperature of the first sweetening substance to 5 degrees C higher than the melting temperature of the first sweetening substance, or increasing the temperature of the first sweetening substance and water to a temperature which is at least the melting temperature of the first sweetening substance. In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to temperature of the dissolved first sweetening substance is increased to a temperature in the range form 5 degrees C lower than the melting temperature of the first sweetening substance to 15 degrees higher than the melting temperature of the first sweetening substance;

[0028] In some embodiments, the temperature of the dissolved first sweetening substance is increased to a temperature which is at least melting temperature of the first sweetening substance.

[0029] In some embodiments, the method comprises adding the second sweetening substance into the dissolved first sweetening substance.

[0030] In some embodiments, the method comprises mixing the first sweetening substance and the second sweetening substance when the first sweetening substance is dissolved or when the first sweetening substance is crystallizing.

[0031] This provides an encapsulated structure.

[0032] In some embodiments, the method comprises mixing the second sweetening substance and the dissolved first sweetening substance when the first sweetening substance is dissolved or when the first sweetening substance is crystallizing.

[0033] This provides an encapsulated structure.

[0034] In some embodiments, the method comprises cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the water comprising the dissolved first sweetening substance and the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing.

[0035] This provides an encapsulated structure.

[0036] In some embodiments, the method comprises a step of cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the first sweetening substance and the second sweetening substance and the first sweetening substance before the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization, or when the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing.

[0037] This provides an encapsulated structure

[0038] In some embodiments, the method comprises cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and adding and mixing the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing.

[0039] In other words, the second sweetening substance and the first sweetening substance are mixed before the first sweetening substance is crystallized.

[0040] That provides an encapsulated structure.

[0041] In some embodiments, the method comprises heating the dissolved first sweetening substance at a temperature in the range from 5 degrees C lower than the melting temperature of the first sweetening substance to 5 degrees C higher than the melting temperature of the first sweetening substance.

[0042] In some embodiments, the method comprises mixing the second sweetening substance and the dissolved first sweetening substance, dissolving the second sweetening substance, and heating the dissolved first sweetening substance and the second sweetening substance to a temperature at least 128 degrees C, or to temperature in the range from 128 degrees C to 134 degrees C, or in the range from 127 degrees C to 145 degrees C.

[0043] In some embodiments, the method comprises dissolving the first sweetening substance and the second sweetening substance, and heating the dissolved first sweetening substance and the dissolved second sweetening substance to a temperature at least 128 degrees C, or to temperature in the range from 128 degrees C to 134 degrees C, or in the range from 127 degrees C to 134 degrees C, or in the range from 127 degrees C to 145 degrees C.

[0044] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 5 degrees C more than the melting temperature of the first sweetening substance.

[0045] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 25 degrees C more than the melting temperature of the first sweetening substance.

[0046] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is at least the melting temperature of the first sweetening substance.

[0047] In some embodiments, the first sweetening substance is completely dissolved in the step of dissolving at least a part of the first sweetening substance.

[0048] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water.

[0049] In some embodiments, the first sweetening substance comprises sugar alcohol, and the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water at a speed in which the temperature of the water increasing or remaining despite of the cooling effect of the first sweetening substance.

[0050] In some embodiments, the step of mixing the first sweetening substance and the second sweetening substance comprises heating the dissolved first sweetening substance to a temperature which is at least 4 degrees C higher than the melting temperature of the first sweetening substance before mixing the second sweetening substance.

[0051] In some embodiments, the step of mixing the first sweetening substance and the second sweetening substance comprises heating the dissolved first sweetening substance to a temperature which is at least 122 degrees C or 124 degrees C before mixing the second sweetening substance.

[0052] In some embodiments, the method comprises a step of drying the mixed first sweetening substance and the second sweetening, and the sweetener product in the step of obtaining a sweetener product being a dried sweetener product. In some embodiments, the method comprises steps of drying the mixed first sweetening substance and second sweetening and grinding the dried the first sweetening substance and second sweetening to obtain a powder of the dried the first sweetening substance and second sweetening, and the sweetener product in the step of obtaining a sweetener product being a powder of the dried sweetener product

[0053] In some embodiments, the method comprises encapsulating the first sweetening substance and the second sweetening substance.

[0054] In some embodiments, the method comprises forming an encapsulated structure comprising the first sweetening substance and the second sweetening substance, the encapsulating structure forming when the first sweetening substance and the second sweetening substance crystallizing together.

[0055] In some embodiments , the first sweetening substance and the second sweetening substance crystallizing together when the first sweetening substance and the second sweetening substance cooling and drying.

[0056] In some embodiments, the obtained sweetener product comprises encapsulated structure comprising molecules of the first sweetening substance and molecules of the second sweetening substance.

[0057] In some embodiments, the obtained sweetener product comprises encapsulated the first sweetening substance and the second sweetening substance, the obtained sweetener product having confinement of the second sweetening substance with the first sweetening substance.

[0058] In some embodiments, the obtained sweetener product comprises the encapsulated the first sweetening substance and the second sweetening substance wherein the second sweetening substance is partially wrapped with the first sweetening substance.

[0059] In other words, the first sweetening and the second sweetening forming an encapsulated structure wherein the first sweetening substance encloses the second sweetening.

[0060] In other words, the first sweetening and the second sweetening forming an encapsulated structure wherein the first sweetening substance is a host component, and it encloses the second sweetening which is a guest molecule.

[0061] In some embodiments, the first sweetening substance being any one or any combination of the following: the first sweetening substance comprises any one or any combination of following sugar alcohol, sucrose, fructose, glycerine, glucose, stevia, protein, dietary fibre, inulin, monosaccharide, di-saccharide, oligosaccharide, polysaccharide, saccharide, high- intensive sweetener, allulose, tagatose, and bioactive compound

[0062] In some embodiments, at least another of the first sweetening substance and the second sweetening substance being erythritol or xylitol; or In some embodiments, the first sweetening substance being erythritol or xylitol;

[0063] In some embodiments, the second sweetening substance being erythritol or xylitol.

[0064] In some embodiments, the first sweetening substance being erythritol or xylitol, and the second sweetening substance being erythritol or xylitol.

[0065] In some embodiments, the first sweetening substance comprises erythritol or xylitol, and the second sweetening substance comprises erythritol or xylitol.

[0066] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance. In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance being erythritol or xylitol.

[0067] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance being any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, stevia, protein, dietary fibre, inulin, monosaccharide, di-saccharide, polysaccharide, oligosaccharide, saccharide, highintensive sweetener, bioactive compound, invert syrup, sucralose, Fructooligosaccharides, Galactooligosaccharides, allulose, and tagatose; and a third substance.

[0068] Sucrose and glucose are widely used in traditional sweetener formulations due to their well-balanced sweetness, solubility, and ability to provide a smooth and consistent texture. These sugars not only enhance flavor but also contribute to stability and preservation by reducing water activity.

[0069] Low-calorie sugar alcohols such as erythritol, xylitol, and sorbitol offer a sweet taste similar to sugar but with fewer calories and a lower glycemic index, making them ideal for diabetic-friendly. Erythritol, for example, has nearly zero calories natural sweetener, while xylitol and sorbitol contribute additional properties that help maintain moisture and texture. Each sweetener contributes unique physical and sensory properties ranging from sweetness intensity and caloric content to solubility, thermal stability and digestive tolerance. This diversity allows us to adjust formulations for specific uses across the food industries, supporting innovation in a wide range of products.

[0070] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-% and the second sweetening substance 10 - 45 wt-% based on the dry weight of sweetener product.

[0071] That provides an encapsulated structure.

[0072] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 90 wt-% and the second sweetening substance 10 - 30 wt-% based on the dry weight of sweetener product.

[0073] That provides an encapsulated structure.

[0074] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 85 wt-% and the second sweetening substance 15 - 30 wt-% based on the dry weight of sweetener product.

[0075] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-%, the second sweetening substance 5 - 40 wt- %, and the third substance 5 - 40 wt-% based on the dry weight of sweetener product and / or the sweetener product comprises a third substance, and the third substance comprises any one or any combination of following: sugar alcohol, sucrose, fructose, glucose, stevia, protein, glycerine, dietary fibre, food stabilizer, inulin, monosaccharide, di-saccharide, polysaccharide, oligosaccharide, saccharide, high- intensive sweetener, allulose, tagatose, and bioactive compound.

[0076] In some embodiments, the third substance is dissolved simultaneously with the second sweetening substance.

[0077] In some embodiments, method comprises the following steps:

[0078] - providing water, a first sweetening substance, the first sweetener substance is erythritol or xylitol and a second sweetening substance, the second sweetening substance is sucrose,

[0079] - dissolving the first sweetening substance in water to obtain a dissolved first sweetening substance, - increasing the temperature of the first sweetening substance and water to a temperature which is 5 degrees C lower than the melting temperature of the first sweetening substance to 5 degrees C higher than the melting temperature of the first sweetening substance, or increasing the temperature of the first sweetening substance and water to a temperature which is at least the melting temperature of the first sweetening substance;

[0080] - mixing the dissolved first sweetening substance and the second sweetening substance,

[0081] - dissolving the second sweetening substance,

[0082] - increasing a temperature of dissolved first sweetening substance and the second sweetening substance to a temperature at least 128 degrees C, or to temperature in the range from 128 degrees C to 134 degrees C, or in the range from 127 degrees C to 145 degrees C;

[0083] - drying the mixed and dissolved first sweetening substance and second sweetening substance and

[0084] - obtaining a sweetener product.

[0085] In some embodiments, the amount of the first sweetening substance in wt. % is equal or more than the amount of the second sweetening substance in wt. %.

[0086] The present invention further relates to a sweetener product comprises a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance being sugar alcohol, the first sweetening substance and the second sweetening substance are encapsulated.

[0087] In other words, the sweetener product comprises encapsulated a first sweetening substance and a second sweetening substance

[0088] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance comprises confinements of the second sweetening substance with the first sweetening substance.

[0089] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance comprises molecules of the second sweetening substance partially wrapped with molecules of the first sweetening substance.

[0090] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance comprises confinements of the second sweetening substance and the first sweetening substance.

[0091] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-% and the second sweetening substance 10 - 45 wt-% based on the dry weight of sweetener product.

[0092] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-%, the second sweetening substance 5 - 40 wt- %, and the third substance 5 - 40 wt-% based on the dry weight of sweetener product and / or the sweetener product comprises a third substance, and the third substance comprises any one or any combination of following: sugar alcohol, sucrose, fructose, glucose, stevia, protein, dietary fibre, food stabilizer, inulin, monosaccharide, di-saccharide, polysaccharide, oligosaccharide, saccharide, highintensive sweetener, bioactive compound, invert syrup, sucralose, Fructooligosaccharides, Galactooligosaccharides, allulose, and tagatose; and a third substance, and the third substance comprises any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, stevia, protein, dietary fibre, food stabilizer, inulin, monosaccharide, di-saccharide, polysaccharide. In some embodiments, Differential Scanning Calorimetry analysis of the sweetener product provides one peak; and / or the enthalpy of fusion of the sweetener product is less than 205 Jg -l, or less than 202 JgA- 1 , or in the range from 199 JgA-l to 202 JgA-l.

[0093] DSC onset refers to the onset temperature observed in a Differential Scanning Calorimetry (DSC) experiment, which is the point where a material begins to undergo a thermal event, melting.

[0094] In some embodiments, the onset is in the range from 114 to 115 degrees C. The endset is the temperature at which a transition, melting or is considered complete on a DSC curve.

[0095] In some embodiments, the endset is in the range from 129 to 131 degrees C. Differential Scanning Calorimetry shows one peak in the range from 119 degrees C to 122 degrees C

[0096] This means that the sweetener product does not have the cooling effect.

[0097] In some embodiments, the sweetener product being produced by a method according to any above disclosed embodiment.

[0098] The present invention further relates to use of encapsulated first sweetening substance and second sweetening substance for sweetening, at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

[0099] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance for sweetening is sweetener product according to any above disclosed embodiment of the sweetener product,

[0100] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance for sweetening are used for sweetening any one of the following food stuff, food ingredient, beverage, pastry, sweet, chocolate, ice cream, medicine and frozen desert.

[0101] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance for sweetening are used for sweetening a solid or a semi-solid food.

[0102] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance are used as any of the following: a sugar- based ingredient, sweetening component, a food additive, a food supplement, and a bulking agent.

[0103] The present invention further relates to use of a first sweetening substance and a second sweetening substance for sweetening, the first sweetening substance and the second sweetening substance having an encapsulated structure, and at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

[0104] An advantage of the present invention is that it provides a sweetener product which may comprise sugar alcohol so that the sweetener product may be even in a solid form or an amorphous form without an unpleasant cooling effect of the sugar alcohol. Thus, the sweetener product may be used in various different kind of food stuffs and applications.

[0105] Furthermore, the sweetener product may be sugar free or it may comprise some sugar.

[0106] Furthermore, the present invention provides a method for producing the sweetener product and use having the advantages mentioned above. BRIEF DESCRIPTION OF THE DRAWINGS

[0107] The invention will be described in greater detail by means of preferred embodiments with reference to the attached accompanying drawings, in which:

[0108] Figure 1 shows one embodiment of the method according to the present invention, Figure 2 shows DCS analysis of a comparative example,

[0109] Figure 3 shows DCS analysis of a comparative example, Figure 4 shows DCS analysis of example according to the present invention,

[0110] Figure 5 shows DCS analysis of example according to the present invention,

[0111] Figure 6 shows microscope image of a comparative example, and

[0112] Figure 7 shows microscope image of an example according to the present invention.

[0113] DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0114] The present invention relates to a sweetener product, wherein cooling effect of sugar alcohol is avoided with the encapsulated first sweetening substance and the second sweetening substance. The present invention further relates to a method for producing a sweetener product and use of a sweetener product.

[0115] The term "sugar" as such is used herein to refer to table sugar.

[0116] In thermodynamics, the enthalpy of fusion of a substance, also known as (latent) heat of fusion, is the change in its enthalpy resulting from providing energy, typically heat, to a specific quantity of the substance to change its state from a solid to a liquid, at constant pressure.

[0117] The term "agglomerate" is used herein to refer to material consisting of different pieces that are joined and held together.

[0118] The term "crystals" mean a result of the process of forming a crystalline solid structure from a fluid or from materials dissolved in a fluid.

[0119] The term "co-crystal" is used herein to refer two or more substances that form together a crystalline structure having unique properties. Co-crystals are sometimes called cocrystals.

[0120] The term "amorphous" is used herein to refer solid in which particles are arranged randomly.

[0121] The term "co-amorphous" is used herein to refer two or more substances that form together an amorphous structure having unique properties. Particularly, the co- amorphous material refers to a non-crystalline solid.

[0122] The term "crystalline" is used herein to refer solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure.

[0123] The term "co-crystallized agglomerate" is used herein to refer two or more substances that form together a crystalline structure having unique properties. The term "co-amorphous agglomerates" is used herein to refer to amorphous material consisting of different pieces that are joined and held together.

[0124] Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (-OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenation of sugars. Since they contain multiple -OH groups, they are classified as polyols.

[0125] Xylitol is a chemical compound with the formula C5H12O5, or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid that is freely soluble in water. It is classified as a polyalcohol and a sugar alcohol, specifically an alditol. When moisture comes into contact with the xylitol, it produces a cooling sensation. Humans absorb xylitol more slowly than sucrose, and xylitol supplies 40% fewer calories than an equal mass of sucrose. Xylitol has about the same sweetness as sucrose. Melting point of xylitol is from 92 to 96 °C.

[0126] Erythritol is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is C4H10O4, or HO(CH2)(CHOH)2(CH2)OH. Erythritol is 60-70% as sweet as table sugar. However, erythritol is almost completely noncaloric, and does not affect blood sugar or cause tooth decay. In small doses, erythritol does not normally cause laxative effects and gas or bloating, as are often experienced after consumption of other sugar alcohols. Erythritol has no effect on blood sugar or blood insulin levels and therefore may become an effective substitute for sugar for diabetics. The mild sweetness of erythritol allows for a volume-for-volume replacement of sugar, whereas sweeter sugar substitutes need fillers that result in a noticeably different texture in baked products. Erythritol has a strong cooling effect (endothermic, or positive heat of solution) when it dissolves in water. Erythritol is manufactured using enzymatic hydrolysis of the starch from corn to generate glucose. Glucose is then fermented with yeast or another fungus to produce erythritol. A genetically engineered form of Yarrowia lipolytica, a yeast, has been optimized for erythritol production by fermentation, using glycerol as a carbon source and high osmotic pressure to increase yields up to 62%. Melting point of Erythritol is from 119 to 123 °C..

[0127] There are synthetic strategies that are available to prepare co-crystalized agglomerates and co-amorphous agglomerates.

[0128] The co-amorphous system may be produced with thermodynamic and kinetic disordering processes. The thermodynamic pathway has a thermodynamically stable non-crystalline form as a starting point, which is as a melt or in solution. In order to obtain the amorphous system, the melt needs to be subsequently vitrified by rapid cooling.

[0129] Co-crystals may be generated through slow evaporation of solutions of the two components. This approach has been successful with molecules of complementary hydrogen bonding properties, in which case co-crystallization is likely to be thermodynamically favored. Crystallizing with a molar excess of one cocrystal former may produce a cocrystal by a decrease in solubility of that one component. Another method to synthesize cocrystals is to conduct the crystallization in a slurry. As with any crystallization, solvent considerations are important. Changing the solvent will change the intermolecular interactions and lead to cocrystal formation. Also, by changing the solvent, phase considerations may be utilized. Cooling molten mixture of cocrystal formers often affords cocrystals. Another approach that exploits phase change is sublimation which often forms hydrates. Grinding, both heat and liquid-assisted, is employed to produce cocrystal, e.g., using a mortar and pestle, using a ball mill, or using a vibratory mill. In liquid-assisted grinding, or kneading, a small amount of liquid (solvent) is added to the grinding mixture. This method was developed in order to increase the rate of cocrystal formation but has advantages over neat grinding such as increased yield, ability to control polymorph production, better product crystallinity, increase solubility, increase wettability, resistance to oxidation and applies to a significantly larger scope of cocrystal formers.

[0130] Figure 1 shows one embodiment of the method according to the present invention. In the present invention, the method comprises the following steps:

[0131] - providing water, a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance comprises sugar alcohol,

[0132] - dissolving at least a part of the first sweetening substance in water to obtain a dissolved first sweetening substance,

[0133] - encapsulating the first sweetening substance and the second sweetening substance; and

[0134] - obtaining a sweetener product, the sweetener product comprises the encapsulated first sweetening substance and second sweetening substance.

[0135] At least another of the first sweetening substance and the second sweetening substance comprises sugar alcohol means that the first sweetening substance comprises sugar alcohol, or the second sweetening substance comprises sugar alcohol, or the first sweetening substance and the second sweetening substance comprise sugar alcohol.

[0136] In some embodiments, the step of encapsulating the first sweetening substance and the second sweetening substance is forming an amorphous matrix from the first sweetening substance and the second sweetening substance within an amorphous matrix.

[0137] In some embodiments, the step of encapsulating the first sweetening substance and the second sweetening substance is attaching the first sweetening substance and the second sweetening substance together to form a matrix.

[0138] In some embodiments, the encapsulated first sweetening substance and second sweetening substance having an encapsulated structure, the encapsulated structure being a matrix or an amorphous matrix.

[0139] In some embodiments, the encapsulated first sweetening substance and second sweetening substance having an encapsulated structure, the encapsulated structure being a crystalline matrix or an amorphous matrix.

[0140] In some embodiments, the encapsulated first sweetening substance and second sweetening substance having a porous amorphous matrix.

[0141] In some embodiments, the encapsulated first sweetening substance and second sweetening substance having a porous matrix.

[0142] In some embodiments the encapsulated first sweetening substance and second sweetening substance having an amorphous matrix. In some embodiments, the step of encapsulating the first sweetening substance and the second sweetening substance comprises attaching the first sweetening substance and the second sweetening substance together in a form of a matrix.

[0143] In some embodiments, the first sweetening substance having 0,65 or more relative sweetness compared to the sweetness of sucrose.

[0144] That provides reasonable sweetness of the sweetener product.

[0145] In some embodiments, the second sweetening substance having 0,65 or more relative sweetness compared to the sweetness of sucrose.

[0146] In some embodiments, the first sweetening substance having 0,8 or more relative sweetness compared to the sweetness of sucrose.

[0147] That provides similar sweetness of the sweetener product compared to table sugar.

[0148] In some embodiments, the second sweetening substance having 0,8 or more relative sweetness compared to the sweetness of sucrose.

[0149] That provides similar sweetness to the sweetener product compared to table sugar.

[0150] In some embodiments, the second sweetening substance having 0,1 or more relative sweetness compared to the sweetness of sucrose.

[0151] In some embodiments, relative sweetness of the second sweetening substance may be low as the proportion of the second sweetening substance is smaller than the proportion of the first sweetening substance.

[0152] In some embodiments, the first sweetening substance having 1,2 or less relative sweetness compared to the sweetness of sucrose.

[0153] That provides similar sweetness to the sweetener product compared to table sugar.

[0154] In some embodiments, the second sweetening substance having 1,2 or less relative sweetness compared to the sweetness of sucrose.

[0155] That provides similar sweetness to the sweetener product compared to table sugar.

[0156] In some embodiments, the step of encapsulating comprises mixing the water comprising the first sweetening substance and the second sweetening substance when the first sweetening substance is crystallizing.

[0157] The term "when the first sweetening substance is crystallizing" means that crystals of the first sweetening substance are forming at that moment.

[0158] In some embodiments, the first sweetening substance and the second sweetening substance may be provided from commercial manufacturing facilities.

[0159] The term "dissolve" is used herein to refer a solid to be absorbed by a liquid, especially when mixed, or of a liquid to absorb a solid. In other words, it refers the process of dissolving a solute into a solvent to make a solution.

[0160] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance comprises co-crystallized agglomerates.

[0161] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance are co-crystallized agglomerates comprising the first sweetening substance and the second sweetening substance.

[0162] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance are co-crystallized agglomerates or co- amorphous agglomerates comprising the first sweetening substance and the second sweetening substance. In some embodiments, the step of dissolving at least a part of the first sweetening substance in water comprises dissolving the first sweetening substance in water or dissolving all the first sweetening substance in water.

[0163] The water may be tap water as used in examples.

[0164] In some embodiments, the water is purified.

[0165] The term "nucleation" is used herein to refer the first step in the formation of crystals.

[0166] In some embodiments, the step of encapsulating comprises cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating.

[0167] In some embodiments, the step of encapsulating comprises cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the water comprising the dissolved first sweetening substance and the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing

[0168] In some embodiments, the encapsulated first sweetening substance and the second sweetening substance are co-crystallized agglomerates.

[0169] In some preferred embodiments, the second sweetening substance is encapsulated within the first sweetening substance, and the sweetener product comprises solid or amorphous particles comprising the first sweetening substance and the second sweetening substance.

[0170] That removes the cooling effect of the sugar alcohol.

[0171] In some embodiments, the agglomerates having an encapsulated structure of the first sweetening substance and the second sweetening substance, the encapsulated structure being a matrix or an amorphous matrix.

[0172] In some embodiments, the agglomerates having an encapsulated structure of the first sweetening substance and the second sweetening substance, the encapsulated structure being a crystalline matrix or an amorphous matrix.

[0173] In some embodiments, the agglomerates having a porous amorphous matrix.

[0174] In some embodiments, the agglomerates having a porous matrix.

[0175] In some embodiments, the agglomerates having an amorphous matrix.

[0176] In some embodiments, producing agglomerates comprises attaching the first sweetening substance and the second sweetening substance together in a form of a matrix.

[0177] In some embodiments, the step of encapsulating comprises producing co-crystallized agglomerates comprising the first sweetening substance and the second sweetening substance by cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the water comprising the dissolved first sweetening substance and the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing.

[0178] In some embodiments, the step of encapsulating comprises producing co-crystallized agglomerates or co-amorphous agglomerates, the co-crystallized agglomerates or the co-amorphous agglomerates comprise the first sweetening substance and the second sweetening substance by cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the water comprising the dissolved first sweetening substance and the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing.

[0179] In some embodiments, in the step of encapsulating the agglomerates are co-crystallized agglomerates of the first sweetening substance and the second sweetening substance.

[0180] In some embodiments, in the step of encapsulating the agglomerates are co-crystallized agglomerates or co-amorphous agglomerates of the first sweetening substance and the second sweetening substance.

[0181] In some embodiments, in the step of encapsulating the cooling continues after the second sweetening substance is mixed with the water comprising the first sweetening substance, and the temperature being in the range of 25 - 85 degrees C after the cooling.

[0182] In some embodiments, in the step of encapsulating the cooling continues after the second sweetening substance is mixed with the water comprising the first sweetening substance, and the temperature being in the range of 50 - 65 degrees C after the cooling.

[0183] In some embodiments, in the step of encapsulating the cooling continues after the second sweetening substance is mixed with the water comprising the first sweetening substance, and the temperature being in the range of 25 - 65 degrees C after the cooling.

[0184] The preferable temperature depend on how the material is transferred to the following process step and how the following process step is carried out.

[0185] In some embodiments, the above-mentioned cooling is carried out with a water-based cooling arrangement such as water bath.

[0186] In some embodiments, the above-mentioned cooling is carried out with water or with water comprising ice.

[0187] In some embodiments, the above-mentioned cooling is carried out at a room temperature.

[0188] In some embodiment, the room temperature is a temperate in the range of 25 -30 degrees C.

[0189] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 5 degrees C more than the melting temperature of the first sweetening substance.

[0190] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 25 degrees C more than the melting temperature of the first sweetening substance.

[0191] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is at least the melting temperature of the first sweetening substance.

[0192] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises dissolving 99 wt% or more of the first sweetening substance.

[0193] In some embodiments, the step of dissolving at least a part of the first sweetening substance comprises dissolving all of the first sweetening substance. In some embodiment, increasing the temperature of the first sweetening substance and water is carried out by warming the water.

[0194] In some embodiments, the temperature being in the range of 10 - 50 degrees C or in the range of 20 - 30 degrees C when increasing the temperature begins.

[0195] The term "the melting temperature" of a substance is used herein to refer the temperature at which a substance changes state from solid to liquid.

[0196] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously increasing temperature of the water and gradually adding the first sweetening substance to the water.

[0197] In some embodiments, gradually adding is adding the first sweetening substance to the water during a time period of 1 minute or more.

[0198] In some embodiments, gradually adding is adding the first sweetening substance to the water during a time period of 30 minutes or more.

[0199] In some embodiments, gradually adding is adding the first sweetening substance to the water during a time period in the range of 1 min - 4 h.

[0200] In some embodiments, fast adding the first sweetening substance shorten the processing time, but it increases needed heating energy.

[0201] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously increasing temperature and gradually adding the first sweetening substance to the water so that the temperature increasing despite of the cooling effect of the first sweetening substance.

[0202] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously warming and gradually adding the first sweetening substance to the water so that the warming of the dissolved first sweetening substance and the water compensates the cooling effect of the added first sweetening substance.

[0203] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously heating and gradually adding the first sweetening substance to the water so that the heating of the dissolved first sweetening substance and the water compensates the cooling effect of the added first sweetening substance.

[0204] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously increasing temperature and adding the first sweetening substance to the water so that the heating of the dissolved first sweetening substance compensates the cooling effect of the added first sweetening substance.

[0205] In some embodiments, the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water.

[0206] In some embodiments, the first sweetening substance comprises sugar alcohol, and the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water at a speed in which the temperature of the water increasing or remaining despite of the cooling effect of the first sweetening substance.

[0207] In some embodiments, the method comprises a step of drying the encapsulated first sweetening substance and second sweetening, and the sweetener product in the step of obtaining a sweetener product being a dried sweetener product.

[0208] In some embodiments, the method comprises steps of drying the encapsulated first sweetening substance and second sweetening and mixing the dried the encapsulated first sweetening substance and second sweetening and a liquid, and the sweetener product in the step of obtaining a sweetener product being a sweetener syrup product, the sweetener syrup product comprises the encapsulated first sweetening substance and second sweetening.

[0209] In other words, the sweetener syrup product comprises co-crystal mass.

[0210] In some embodiments, the method comprises steps of drying the encapsulated first sweetening substance and second sweetening and grinding the dried the encapsulated first sweetening substance and second sweetening to obtain a powder of the dried the encapsulated first sweetening substance and second sweetening, and the sweetener product in the step of obtaining a sweetener product being a powder of the dried sweetener product.

[0211] In some embodiments, the method comprises steps of drying the encapsulated first sweetening substance and second sweetening and dissolving the dried the encapsulated first sweetening substance and second sweetening into liquid, and the sweetener product in the step of obtaining a sweetener product being a liquid sweetener product.

[0212] In some embodiments, the step of dying is carried out with a spray drying device.

[0213] The term "syrup" is used herein to refer thick sticky liquid or semi-solid comprising a concentrated solution of sweetener and water.

[0214] Typically, syrups comprise water 15 - 25 wt% based on the total weight of the syrup.

[0215] In some embodiments, the step of drying is carried out at a temperature in the range of 20 - 60 degrees C or in the range of 30 - 40 degrees C.

[0216] In some embodiments, the step of drying is carried out in a time period which is in the range of 1,5 - 2 h.

[0217] In some embodiments, the step of drying is carried out in a time period which is 2 h or shorter.

[0218] In some embodiments, the step of drying is carried out in a time period which is in the range of 1 min - 2 h.

[0219] In some embodiments, the step of drying is carried out in a time period which is in the range of 1 min - 48 h.

[0220] In some embodiments, the dried sweetener product comprises water 0,01 - 6 wt-% or 1,5 - 6 wt-% or 0,01 - 0,1 wt- % based on the total weight of the dried sweetener product.

[0221] In some embodiments, the method comprises producing the first sweetening substance and the second sweetening substance from the same raw material.

[0222] In some embodiments, the method comprises producing the first sweetening substance and the second sweetening substance from the same raw material, the same raw material comprises any combination of the following: byproduct from sugar production, corn, sugar cane, sugar beet, biomass, and algae, and the step of the producing the first sweetening substance and the second sweetening substance comprises fermentation.

[0223] In other words, at another of the first sweetening substance and the second sweetening substance is produced by fermentation.

[0224] In some embodiments, producing the first sweetening substance from raw material comprising any combination of the following: by-product from sugar production, corn, sugar cane, sugar beet, biomass, and algae, and the step of the producing the first sweetening substance comprises fermentation.

[0225] In some embodiments, the first sweetening substance comprises any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose.

[0226] The present invention enables producing sweeteners from various sweetening substances so that the substances may have a natural origin.

[0227] In some embodiments, the first sweetening substance being any one of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose.

[0228] In some embodiments, the first sweetening substance consists of any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose.

[0229] In some embodiments, at least another of the first sweetening substance and the second sweetening substance being erythritol or xylitol.

[0230] Erythritol and xylitol provide healthier alternative to table sugar. Erythritol and xylitol have different positive features.

[0231] In some embodiments, the first sweetening substance being erythritol or xylitol.

[0232] In some embodiments, the second sweetening substance being erythritol or xylitol.

[0233] In some embodiments, the first sweetening substance being erythritol or xylitol and the second sweetening substance being erythritol or xylitol.

[0234] In some embodiments, the first sweetening substance comprises erythritol or xylitol and the second sweetening substance comprises erythritol or xylitol.

[0235] The first sweetening substance comprises erythritol or xylitol or the second sweetening substance comprises erythritol or xylitol.

[0236] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance.

[0237] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance comprises any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, inulin, allulose, and tagatose.

[0238] The present invention enables producing sweeteners from various sweetening substances.

[0239] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance comprises any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, honey, inulin, allulose, and tagatose.

[0240] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance consist of any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, honey, inulin, allulose, and tagatose.

[0241] Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans.

[0242] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-% and the second sweetening substance 10 - 45 wt-% based on the dry weight of the sweetener product.

[0243] In other words, the sweetener product comprises the first sweetening substance in a proportion of between 55% and 90% by weight and the sweetener product comprises the second sweetening substance in a proportion of between 10% and 45 % by weight based on the dry weight of the sweetener product.

[0244] That provides an improvement to the cooling effect and taste problem.

[0245] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 90 wt-% and the second sweetening substance 10 - 30 wt-% based on the dry weight of the sweetener product.

[0246] In other words, the sweetener product comprises the first sweetening substance in a proportion of between 70% and 90% by weight and the sweetener product comprises the second sweetening substance in a proportion of between 10% and 30 % by weight based on the dry weight of the sweetener product.

[0247] That provides a better improvement to the cooling effect and taste problem.

[0248] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 85 wt-% and the second sweetening substance 15 - 30 wt-% based on the dry weight of sweetener product.

[0249] In other words, the sweetener product comprises the first sweetening substance in a proportion of between 70% and 85% by weight and the sweetener product comprises the second sweetening substance in a proportion of between 15% and 30 % by weight based on the dry weight of sweetener product.

[0250] That provides even better improvement to the cooling effect and taste problem.

[0251] In some embodiments, the sweetener product comprises the first sweetening substance 75 - 85 wt-% and the second sweetening substance 15 - 25 wt-% based on the dry weight of sweetener product.

[0252] In other words, the sweetener product comprises the first sweetening substance in a proportion of between 705% and 85% by weight and the sweetener product comprises the second sweetening substance in a proportion of between 15% and 25 % by weight based on the dry weight of sweetener product.

[0253] That provides very significant improvement to the cooling effect and taste problem.

[0254] In some embodiments, the method comprises:

[0255] - providing a third substance,

[0256] - the third substance being any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose, and

[0257] - producing co-crystallized agglomerates comprising the first sweetening substance, the second sweetening substance and the third substance.

[0258] Tagatose is a hexose monosaccharide. It is found in small quantities in a variety of foods, and has attracted attention as an alternative sweetener.

[0259] Allulose, or D-psicose, is the newest member of artificial sweeteners. It is classified as a rare sugar.

[0260] In some embodiments, the sweetener product comprises the first sweetening substance 55 - 90 wt-%, the second sweetening substance 5 - 40 wt- %, and the third substance 5 - 40 wt-% based on the dry weight of sweetener product.

[0261] In other words, the sweetener product comprises the first sweetening substance in a proportion of between 55% and 90 % by weight and the sweetener product comprises second sweetening substance in a proportion of between 5% and 40 % and the sweetener product comprises the third substance in a proportion of between 5% and 40 % the by weight based on the dry weight of sweetener product.

[0262] That provides an improvement to the cooling effect and taste problem The third substance enables producing various beneficial compositions. The present invention further relates to a sweetener product comprises agglomerates comprising a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

[0263] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 90 wt-% and the second sweetening substance 10 - 30 wt-% based on the dry weight of sweetener product.

[0264] That provides a better improvement to the cooling effect and taste problem.

[0265] In some embodiments, the sweetener product comprises the first sweetening substance 70 - 85 wt-% and the second sweetening substance 15 - 30 wt-% based on the dry weight of sweetener product.

[0266] That provides even better improvement to the cooling effect and taste problem.

[0267] In some embodiments, the sweetener product comprises the first sweetening substance 75 - 85 wt-% and the second sweetening substance 15 - 25 wt-% based on the dry weight of sweetener product.

[0268] That provides significant improvement to the cooling effect and taste problem.

[0269] In some embodiments, the sweetener product comprises the first sweetening substance and the second sweetening substance, with the proviso that amount of the first sweetening substance and the second sweetening substancetaken together adds up to 100 % of the dry weight of sweetener product.

[0270] In some embodiments, the sweetener product comprises the first sweetening substance and the second sweetening substance, and the third substance with the proviso that amount of the first sweetening substance, the second sweetening substance, and the third substance taken together adds up to 100 % of the dry weight of sweetener product.

[0271] In some embodiments, the sweetener product comprises the first sweetening substance and the second sweetening substance with the proviso that amounts of the first sweetening substance and the second sweetening substance adds to 100 % based on the dry weight of sweetener product.

[0272] In some embodiments, the first sweetening substance being any one of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose.

[0273] The present invention enables producing sweeteners from various sweetening substances.

[0274] In some embodiments, the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance being any one of the following: sugar alcohol, sucrose, fructose, glucose, inulin, allulose, and tagatose.

[0275] The present invention enables producing sweeteners from various sweetening substances.

[0276] In some embodiments, the first sweetening substance comprises any one of the following: sugar alcohol, sucrose, fructose, glucose, allulose, and tagatose.

[0277] The present invention enables producing sweeteners from various sweetening substances.

[0278] In some embodiments, the second sweetening substance comprises other sweetening substance than the first sweetening substance. In other words, the second sweetening substance consist of or comprises different molecule composition than the first sweetening substance.

[0279] In other words, the second sweetening substance having different molecules than the first sweetening substance.

[0280] In some embodiments, the second sweetening substance being any one of the following: sugar alcohol, sucrose, fructose, glucose, inulin, allulose, and tagatose.

[0281] In some embodiments, the second sweetening substance being any one or any combination of the following: sugar alcohol, sucrose, fructose, glucose, inulin, allulose, and tagatose.

[0282] In some embodiments, the second sweetening substance being any one of the following: sugar alcohol, sucrose, fructose and glucose.

[0283] In some embodiments, the sweetener product is produced by any above disclosed embodiment of the method.

[0284] In some embodiments, the sweetener product is produced by any above disclosed process.

[0285] The present invention further relates to use of a first sweetening substance and a second sweetening substance for sweetening,

[0286] - the first sweetening substance and the second sweetening substance having an encapsulated structure, and

[0287] - at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

[0288] In other words, the present invention relates to use of encapsulated the first sweetening substance and the second sweetening substance for sweetening, at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

[0289] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance for sweetening are produced by any above disclosed method.

[0290] In some embodiments, encapsulated the first sweetening substance and the second sweetening is any above disclosed embodiment of the sweetener product.

[0291] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance for sweetening are used for sweetening any one of the following food stuff, food ingredient, beverage, pastry, sweet, chocolate, ice cream, medicine and frozen desert.

[0292] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance are used for sweetening a solid or a semisolid foodstuff.

[0293] The encapsulated the first sweetening substance and the second sweetening substance comprises solid or amorphous particles thus the encapsulated the first sweetening substance and the second sweetening substance may be used as a table sugar.

[0294] In some embodiments, encapsulated the first sweetening substance and the second sweetening substance are used as any of the following: a sugar- based ingredient, sweetening component, a food additive, a food supplement, and a bulking agent.

[0295] EXAMPLES The following examples are provided to better illustrate the claimed invention and are not to be interpreted as limiting the scope of the invention. To the extent that specific materials mentioned, it is merely for purposes of illustration and is not intended to limit the invention. One skilled in the art may develop equivalent means or reactants without the exercise of inventive capacity and without departing from the scope of the invention. It will be understood that many variations can be made in the procedures described herein while still remaining within the bounds of the present invention.

[0296] Example 1 Mixture of erythritol and other sweeteners (comparative)

[0297] The inventors made following mixtures:

[0298] 1- erythritol (64 gr), sucrose (16 gr), tap water (20 gr)

[0299] 2- erythritol (64 gr), fructose (16 gr), tap water (20 gr)

[0300] 3- erythritol (64 gr), glucose (16 gr), tap water (20 gr)

[0301] 4- erythritol (64 gr), xylitol (16 gr), tap water (20 gr) erythritol, water and other sweetener were mixed at 20 degrees C. The each of the mixture was dried and tasted.

[0302] There was unpleasant aftertaste due to the cooling effect of the erythritol.

[0303] Example 2. Erythritol and other sweeteners (according to the invention)

[0304] The following formulations were used for preparation of 100 gr of each syrup, respectively.

[0305] 1- erythritol (64 gr), sucrose (16 gr), tap water (20 gr)

[0306] 2- erythritol (64 gr), fructose (16 gr), tap water (20 gr)

[0307] 3- erythritol (64 gr), glucose (16 gr), tap water (20 gr)

[0308] 4- erythritol (64 gr), xylitol (16 gr), tap eater (20 gr)

[0309] 5- erythritol (64 gr), inulin (16 gr), tap water (20 gr)

[0310] A highly concentrated erythritol syrup (80%) at 122°C were prepared separately with a fixed percentage of sucrose, glucose, fructose xylitol and inulin.

[0311] The amount of water in the method was 20% of total syrup weight.

[0312] First, erythritol as the base substance was mixed in a glass beaker with tap water and the temperature increased until full dissolution of erythritol in water. The temperature of the mixture was continuously monitored until it reached to 122 °C, a point which is above the melting temperature of erythritol.

[0313] At this point the required amount of tested sweetener (sucrose, fructose, glucose, xylitol and inulin) was added directly to the hot syrup. The addition level of sucrose, fructose, glucose, xylitol and inulin was 20 wt % based on the total weight of the solid substances.

[0314] The mixture was vigorously agitated with a hand mixer. In a few minutes a slight turbidity appeared in the mixture which indicates an initiation point of nucleation for crystallization. When the content was fully crystallized, it was spread on an oven tray and was allowed to cool for 2 h at an oven equipped with a fan (50 °C). Further crystallization and moisture loss continued during this time. After that the granular product was slightly grinded and kept in sealed plastic bags for further analysis.

[0315] The inventors surprisingly found out that there was a significant reduction of the cooling effect of the erythritol when the obtained products were tasted even the products comprised a lot of solid particles.

[0316] Example 3. Erythritol and other sweeteners (according to the invention) The following formulations were used for preparation of 100 gr of each syrup, respectively.

[0317] 1- erythritol (64gr), sucrose (16 gr), tap water (20 gr)

[0318] 2- erythritol (64gr), fructose (16 gr), tap water (20 gr)

[0319] 3- erythritol (64 gr), glucose (16 gr), tap water (20 gr)

[0320] 4- erythritol (64 gr), xylitol (16 gr), tap eater (20 gr)

[0321] 5- erythritol (64 gr), inulin (16 gr), tap water (20 gr)

[0322] A highly concentrated erythritol syrup (80%) at 122°C were prepared separately with a fixed percentage of sucrose, glucose, fructose xylitol and inulin.

[0323] The amount of water in the method was 20% of total syrup weight.

[0324] First, erythritol as the base substance was mixed in a glass beaker with tap water and the temperature increased until full dissolution of erythritol in water. The temperature of the mixture was continuously monitored until it reached to 122 °C, a point which is the melting temperature of erythritol.

[0325] Then the hot highly concentrated erythritol syrup (80%) was cooled.

[0326] A light turbidity appeared in the mixture which indicates an initiation point of nucleation for crystallization. At this point the required amount of second sweetening substance (sucrose, fructose, glucose, xylitol and inulin) was added. The addition level of sucrose, fructose, glucose, xylitol and inulin was 20 wt % based on the total weight of the solid substances.

[0327] The mixture was vigorously agitated with a hand mixer. When the content was fully crystallized, it was spread on an oven tray and was allowed to cool for 2 h at an oven equipped with a fan (50 °C). Further crystallization and moisture loss continued during this time. After that the granular product was slightly grinded and kept in sealed plastic bags for further analysis.

[0328] The inventors surprisingly found out there was not the cooling effect of the erythritol when the obtained products were tasted even the products comprised a lot of solid particles.

[0329] Inventors further analysed the products and found out that the products comprised agglomerates of two substances.

[0330] Example 4. Encapsulation of erythritol and other sugars (according to the invention).

[0331] Example 3 was repeated with the following mixtures.

[0332] 1- sucrose (64 gr), erythritol (16 gr), tap water (20 gr)

[0333] 2- fructose (64 gr), erythritol (16 gr), tap water (20 gr)

[0334] 3- glucose (64 gr), erythritol (16 gr), tap water (20 gr)

[0335] 4- xylitol (64 gr), erythritol (16 gr), tap water (20 gr)

[0336] The inventors surprisingly found out that there were again not at all a cooling effect of the erythritol when the obtained products were tasted.

[0337] Example 5. Encapsulation of erythritol and other sugars (according to the invention) Example 3 was repeated with the following mixtures.

[0338] 1- erythritol (72 gr), sucrose (8 gr), tap water (20 gr)

[0339] 2- erythritol (72 gr), fructose (8 gr), tap water (20 gr)

[0340] 3- erythritol (72 gr), glucose (8 gr), tap water (20 gr)

[0341] 4- erythritol (72 gr), xylitol (8 gr), tap water (20 gr)

[0342] The inventors surprisingly found out that there was reduction of the cooling effect of the erythritol.

[0343] Example 6. Encapsulation of xylitol and erythritol (according to the invention) The following formulation was used for preparation of 100 gr of syrup:

[0344] 1- xylitol (64 gr), erythritol (16 gr), tap water (20gr)

[0345] Encapsulation of xylitol and erythritol syrup was prepared. The amount of water in the method was 20% of total syrup weight. First, xylitol 80 wt% as the base substance was mixed in a glass beaker with tap water and the temperature increased until full dissolution of xylitol in water. The temperature of the mixture was continuously monitored until it reached to 104 °C, a temperature which is above the melting temperature of xylitol.

[0346] The addition level of erythritol was 20 wt % based on the total weight of the solid substances. The mixture was vigorously agitated with a hand mixer. Then the hot highly concentrated xylitol syrup (80%) was cooled.

[0347] A light turbidity appeared in the mixture which indicates an initiation point of nucleation for crystallization. At this point the required amount of second sweetening substance (erythritol) was added. When the content was fully crystallized, it was spread on an oven tray and was allowed to cool for 2 h at an oven equipped with a fan (50 °C).

[0348] Further crystallization and moisture loss continued during this time. After that the granular product was slightly grinded and kept in sealed plastic bags for further analysis.

[0349] The inventors surprisingly found out that there was not a cooling effect of the erythritol when the obtained product was tasted.

[0350] Example 7. Syrup sweetener product (according to the invention)

[0351] The inventors further tested encapsulated erythritol (64 gr) and sucrose (16 gr) made in the example 3.

[0352] First, the agglomerates of erythritol (64 gr) and sucrose (16 gr) was dissolved in 15- wt% water based on the total weight of the composition at 40 degrees C by mixing the water and the encapsulated erythritol (64 gr) and sucrose (16 gr) to obtain syrup.

[0353] Then, the sweetener product was tasted. Surprisingly, there was not the unpleasant cooling effect.

[0354] Example 8. Dissolved sweetener product (according to the invention)

[0355] The inventors further tested dissolving encapsulated erythritol (64 gr) and sucrose (16 gr) made in the example 3.

[0356] First, encapsulated erythritol and sucrose was dissolved in 60 g water at 40 degrees C by mixing the water to obtain dissolved encapsulated erythritol and sucrose. Then, the dissolved sweetener product was tasted. Surprisingly, there was not the unpleasant cooling effect.

[0357] Example 9 Encapsulation of erythritol and other sugars (according to the invention) Example 3 was repeated with the following mixtures.

[0358] 1- erythritol (44 gr), sucrose (36 gr), tap water (20 gr)

[0359] 2- erythritol (72 gr), sucrose (8 gr), tap water (20 gr)

[0360] 3- erythritol (72 gr), xylitol (8 gr), tap water (20 gr)

[0361] The inventors surprisingly found out that there was reduction of the cooling effect of the erythritol. Example 10 Encapsulation of erythritol and other sugars (according to the invention) Example 3 was repeated with the following mixtures.

[0362] 1- erythritol (56 gr), sucrose (36 gr), tap water (20 gr)

[0363] 2- erythritol (60 gr), sucrose (20 gr), tap water (20 gr)

[0364] 3- erythritol (68 gr), sucrose (12 gr), tap water (20 gr)

[0365] The inventors surprisingly found out that there was not the cooling effect of the erythritol.

[0366] Example 11 Sweetener product (according to the invention) Sweetener products of Example 3 was tested in various applications: beverage, pastry, sweet having a fruit flavour, chocolate, ice cream, medicine and frozen desert.

[0367] The inventors found out that the taste of the beverage, the pastry, the sweet having a fruit flavour, the chocolate, the ice cream, the medicine and the frozen desert (tiramisu) was same than those sweetened with sucrose.

[0368] Example 12 (Comparative)A product was made of erythritol (64 gr), sucrose (16 gr) and water (20 gr). The erythritol was dissolved in water and heated to temperature of 114 degrees C. The dissolved erythritol and the sucrose were mixed when the dissolved erythritol started to crystallize. The mixture was vigorously agitated with a mixer. In other words, the mixture was stirred. After that the mixture was dried 48 hours in a tray dryer. After that the mixture was dried 48 hours in a tray dryer.

[0369] Optical microscopy with a polarized light setup is a technique that increases contrast and shows structural details of structures that are not visible with standard bright field illumination. By using polarizer set-up this method selectively transmits light based on its orientation. When light interacts with anisotropic materials such as crystalline structures a variation in intensity and color under polarizer accessory will appear. This technique is especially useful for examining internal structures of materials In figure 6 is an optical microscope image of the product of example 12. It can be seen in figure 6 that the molecules do not form an encapsulated structure wherein the second sweetening substance is encapsulated within the first sweetening substance. The inventors found out that the sweetener product of the example 12 has the cooling effect.

[0370] DSC analysis, or Differential Scanning Calorimetry, is a thermal analysis technique that measures the heat flow into or out of a sample as it is heated or cooled, allowing for the characterization of material properties like specific heat capacity, melting points, crystallization temperatures, and glass transitions.

[0371] The following examples were conducted using DSC823 equipment from the pharmacy department at Helsinki University. A normal aluminium pan containing around 20 milligrams of different components was precisely weighed and sealed. Using a nitrogen environment, the sample was heated from -60°C to 200°C and then cooled at a rate of 10 Kmin-1to avoid oxidation.

[0372] Example 13 (Comparative)

[0373] Figure 2 shows Differential Scanning Calorimetry analysis of mixture of erythritol (64 gr) and sucrose (16 gr). Figure 2 shows two different melting temperature peaks 120,37 degrees C and 190,82 degrees C. The mixture does not comprise an encapsulated structure wherein the second sweetening substance was encapsulated within the first sweetening substance. The mixture has the cooling effect. Example 14 (Comparative)

[0374] Figure 3 shows Differential Scanning Calorimetry analysis of the product of example 12. The mixture does not comprise an encapsulated structure wherein the second sweetening substance was encapsulated within the first sweetening substance. The enthalpy of fusion of the product was -221,71 Jg -l.

[0375] The mixture has the cooling effect.

[0376] Example 15 (According to the invention)

[0377] A product was made of erythritol (64 gr), sucrose (16 gr) and water (20 gr). The erythritol was dissolved in water and heated to temperature of 124 degrees which is higher than the melting point of erythritol. The dissolved erythritol and the sucrose were mixed when the dissolved erythritol started to crystallize. The mixture was vigorously agitated with a mixer. In other words, the mixture was stirred. After that the mixture was dried 48 hours in a tray dryer. In figure 7 is an optical microscope image of the product of example 15. It can be seen in figure 7 that the molecules of the second sweetening substance and the molecules of the first sweetening substance form an encapsulated structure wherein the second sweetening substance is encapsulated within the first sweetening substance. Figure 5 shows only one melting temperature peak at 121,65 degrees C, Differential Scanning Calorimetry shows one peak, and enthalpy of fusion of the product was -201,85 Jg' .

[0378] DSC onset refers to the onset temperature observed in a Differential Scanning Calorimetry (DSC) experiment, which is the point where a material begins to undergo a thermal event, melting. The onset is in the range from 114 to 115 degrees C. The endset is the temperature at which a transition, melting or is considered complete on a DSC curve. The endset is in the range from 129 to 131 degrees C. Differential Scanning Calorimetry shows one peak in the range from 119 degrees C to 122 degrees C

[0379] The molecules of the second sweetening substance and the molecules of the first sweetening substance form an encapsulated structure wherein the second sweetening substance is encapsulated within the first sweetening substance. In other words, the second sweetening substance is partially wrapped with the first sweetening substance. The inventors found out that the sweetener product of the example 15 did not have the cooling effect.

[0380] Example 16 (According to the invention)

[0381] A product was made of erythritol (64 gr), sucrose (16 gr) and water (20 gr). The erythritol was dissolved in water and heated to temperature of 124 degrees C. Then sucrose was added into the dissolved erythritol and dissolved. The mixture was vigorously agitated with a mixer. In other words, the mixture was stirred. The dissolved erythritol and sucrose were further heated to 127 degrees C. After that the mixture was dried 48 hours in a tray dryer.

[0382] The inventors found out that the sweetener product of the example 16 has same structure than the product of example 15, and the product did not have the cooling effect, and production of the sweetener product was easier to control.

[0383] Example 17 (According to the invention)

[0384] A product was made of erythritol (44 gr), sucrose (20 gr) and inulin 16 gr) and water (20 gr). The erythritol was dissolved in water and heated to temperature of 124 degrees C. The erythritol was cooled and the sucrose and inulin were added when the erythritol was crystallizing. The mixture was vigorously agitated with a mixer. In other words, the mixture was stirred. After that the mixture was dried 48 hours in a tray dryer.

[0385] The inventors found out that the sweetener product of the example 17 has same structure than the product of example 15, and the product did not have the cooling effect.

[0386] Example 18 (According to the invention)

[0387] A product was made of erythritol (64 gr), sucrose (16 gr) and water (20 gr). The erythritol was dissolved in water and heated to temperature of 134 degrees which is higher than the melting point of erythritol. The dissolved erythritol and the sucrose were mixed when the dissolved erythritol started to crystallize. The mixture was vigorously agitated with a mixer. In other words, the mixture was stirred. After that the mixture was dried 48 hours in a tray dryer. Figure 4 shows Differential Scanning Calorimetry analysis of the product of example 18. The product did not have the cooling effect.

[0388] Based on the above analysis, DSC onset refers to the onset temperature observed in a Differential Scanning Calorimetry (DSC) experiment, which is the point where a material begins to undergo a thermal event, melting. The onset is in the range from 114 to 115 degrees C. The endset is the temperature at which a transition, melting or is considered complete on a DSC curve. The endset is in the range from 129 to 131 degrees C. Differential Scanning Calorimetry shows one peak in the range from 119 degrees C to 122 degrees C.

[0389] The inventors found out that the sweetener product did not have the cooling effect when the sweetener product comprised agglomerates comprising the first sweetening substance and the second sweetening substance, the agglomerates being co-crystallized agglomerates or co-amorphous agglomerates so that the second sweetening substance was encapsulated within the first sweetening substance.

[0390] It will be apparent to a person skilled in the art that, as the technology advances, the inventive concept can be implanted in various ways. The subject matter in the above-described embodiments may be combined in any permutations or manner. The same applies to subject matter of all dependent claims which may be used in any combination to restrict the independent claims. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims

Claims1. A method for producing a sweetener product, characterised in that the method comprises the following steps:- providing water, a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance comprises sugar alcohol,- dissolving at least a part of the first sweetening substance in water to obtain a dissolved first sweetening substance, - mixing the first sweetening substance and the second sweetening substance;- dissolving the second sweetening substance;- drying the dissolved first sweetening substance and second sweetening substance; and- obtaining a sweetener product.

2. A method according to claim 1, characterised in that:- the method comprises mixing the first sweetening substance and the second sweetening substance when the first sweetening substance is dissolved or when the first sweetening substance is crystallizing; or- the method comprises cooling the dissolved first sweetening substance and the water to a temperature in which nucleation for crystallization of the first sweetening substance initiating; and mixing the water comprising the dissolved first sweetening substance and the second sweetening substance after the dissolved first sweetening substance has reached an initiation point of nucleation for crystallization and the first sweetening substance is crystallizing; or- the method comprises adding the second sweetening substance into the dissolved first sweetening substance.

3. A method according to claims 1 or 2, characterised in that:- the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to temperature of the dissolved first sweetening substance is increased to a temperature in the range form 5 degrees C lower than the melting temperature of the first sweetening substance to 15 degrees higher than the melting temperature of the first sweetening substance; or- the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 5 degrees C more than the melting temperature of the first sweetening substance; or- the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substance and water to a temperature which is in the range of the melting temperature of the first sweetening substance and up to 25 degrees C more than the melting temperature of the first sweetening substance; or- the step of dissolving at least a part of the first sweetening substance comprises increasing the temperature of the first sweetening substanceand water to a temperature which is at least the melting temperature of the first sweetening substance.

4. A method according to any one of claims 1 - 3, characterised in that:- the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water; or- the first sweetening substance comprises sugar alcohol, and the step of dissolving the first sweetening substance comprises simultaneously warming the water and adding the first sweetening substance to the water at a speed in which the temperature of the water increasing or remaining despite of the cooling effect of the first sweetening substance.

5. A method according to any one of claims 1 - 4, characterised in that:- the method comprises a step of drying the mixed first sweetening substance and the second sweetening, and the sweetener product in the step of obtaining a sweetener product being a dried sweetener product; or- the method comprises steps of drying the mixed first sweetening substance and second sweetening and mixing the dried the mixed first sweetening substance and second sweetening and a liquid, and the sweetener product in the step of obtaining a sweetener product being a sweetener syrup product, the sweetener syrup product comprises the mixed first sweetening substance and second sweetening; or- the method comprises steps of drying mixed first sweetening substance and second sweetening and grinding the dried the mixed first sweetening substance and second sweetening to obtain a powder of the dried the mixed first sweetening substance and second sweetening, and the sweetener product in the step of obtaining a sweetener product being a powder of the dried sweetener product; or- the method comprises steps of drying the mixed first sweetening substance and second sweetening and dissolving the dried the encapsulated first sweetening substance and second sweetening into liquid, and the sweetener product in the step of obtaining a sweetener product being a liquid sweetener product.

6. A method according to any one of claims 1 - 5, characterised in that:- the method comprises encapsulating the first sweetening substance and the second sweetening substance; or- the obtained sweetener product comprises encapsulated structure comprising molecules of the first sweetening substance and molecules of the second sweetening substance; or- the obtained sweetener product comprises encapsulated the first sweetening substance and the second sweetening substance, the obtained sweetener product having confinement of the second sweetening substance with the first sweetening substance; or- the obtained sweetener product comprises the encapsulated the first sweetening substance and the second sweetening substance wherein the second sweetening substance is partially wrapped with the first sweetening substance.

7. A method according to any one of claims 1 - 6, characterised in that:- the first sweetening substance being any one or any combination of the following: sugar alcohol, Sucrose, Fructose, Glucose, and inulin; or- at least another of the first sweetening substance and the second sweetening substance being erythritol or xylitol; or- the first sweetening substance being erythritol or xylitol; or- the first sweetening substance being erythritol or xylitol, and the second sweetening substance being erythritol or xylitol; or- the first sweetening substance comprises erythritol or xylitol, and the second sweetening substance comprises erythritol or xylitol.

8. A method according to any one of claims 1 - 7, characterised in that:- the second sweetening substance being other sweetening substance than the first sweetening substance; or- the second sweetening substance being other sweetening substance than the first sweetening substance, and the second sweetening substance being any one or any combination of the following: sugar alcohol, Sucrose, Fructose, Glucose, and inulin.

9. A method according to any one of claim 1 - 8, characterised in that:- the sweetener product comprises the first sweetening substance 55 - 90 wt-% and the second sweetening substance 10 - 45 wt-% based on the dry weight of sweetener product; or- the sweetener product comprises the first sweetening substance 70 - 90 wt-% and the second sweetening substance 10 - 30 wt-% based on the dry weight of sweetener product; or- the sweetener product comprises the first sweetening substance 70 - 85 wt-% and the second sweetening substance 15 - 30 wt-% based on the dry weight of sweetener product10. A sweetener product, characterised in that the sweetener product comprises a first sweetening substance and a second sweetening substance, at least another of the first sweetening substance and the second sweetening substance being sugar alcohol, and the first sweetening substance and the second sweetening substance are encapsulated.

11. A sweetener product according to claim 10, characterised in that:- the encapsulated first sweetening substance and the second sweetening substance comprises confinements of the second sweetening substance with the first sweetening substance; or- the encapsulated first sweetening substance and the second sweetening substance comprises molecules of the second sweetening substance partially wrapped with molecules of the first sweetening substance; or- the encapsulated first sweetening substance and the second sweetening substance comprises confinements of the second sweetening substance and the first sweetening substance.

12. A sweetener product according to claim 10 or 11, characterised in that:- the sweetener product comprises the first sweetening substance 55 - 90 wt-% and the second sweetening substance 10 - 45 wt-% based on the dry weight of sweetener product.

13. A sweetener product according any one of claim 10 - 12, characterised in that:- the sweetener product comprises the first sweetening substance 55 - 90 wt-%, the second sweetening substance 5 - 40 wt-%, and the third substance 5 - 40 wt- % based on the dry weight of sweetener product and / or- the sweetener product comprises a third substance, and the third substance comprises any one or any combination of following: sugar alcohol, sucrose, fructose, glucose, stevia, protein, dietary fibre, food stabilizer, inulin, monosaccharide, di-saccharide, polysaccharide, oligosaccharide, saccharide, highintensive sweetener, bioactive compound, invert syrup, sucralose, Fructooligosaccharides, Galactooligosaccharides, allulose, and tagatose.

14. A sweetener product according to any one of claim 10 - 13, characterised in that:- an onset of Differential Scanning Calorimetry analysis is in the range from 114 to 115 degrees C, and the endset of Differential Scanning Calorimetry analysis is in the range from 129 to 131 degrees C; and / or- the melting temperature of the sweetener product is less than the melting of the second sweetening substance.

15. A sweetener product according to any one of claim 10 - 14, characterised in that:- Differential Scanning Calorimetry analysis of the sweetener product provides one peak; and / or- the enthalpy of fusion of the sweetener product is less than 205 Jg -l, or less than 202 JgA-l , or in the range from 199 JgA-l to 205 JgA-l.

16. A sweetener product according to any one of claim 10 - 15 , characterised in that the sweetener product being produced by a method according to any one of claims 1 - 9.

17. Use of a first sweetening substance and a second sweetening substance for sweetening, characterised in that- the first sweetening substance and the second sweetening substance having an encapsulated structure, and- at least another of the first sweetening substance and the second sweetening substance being sugar alcohol.

18. Use according to claim 17, characterised in that:- encapsulated the first sweetening substance and the second sweetening substance for sweetening is a sweetener product according to any one of claims 10-15.

19. Use according to claim 17 or 18, characterised in that:- encapsulated the first sweetening substance and the second sweetening substance for sweetening are used for sweetening any one of the following food stuff, food ingredient, beverage, pastry, sweet, chocolate, ice cream, medicine and frozen desert, or- encapsulated the first sweetening substance and the second sweetening substance for sweetening are used for sweetening a solid or a semi-solid food; or- encapsulated the first sweetening substance and the second sweetening substance are used as any of the following: a sugar-based ingredient, sweetening component, a food additive, a food supplement, and a bulking agent.

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