Process for the manufacture of co-crystallized sucrose natural sweeteners and the products thereof
AssigneeImperial Sugar Company
InventorsJames P. Hammond, Roxanne Resch, Thomas Rathke, Darrell Gerdes
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Abstract
Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.
Claims20
A process for the preparation of a sucrose and natural sweetener co-crystallized product, the process comprising:
- preparing a solution of sucrose in water;
- contacting the sucrose solution with an invert syrup at a temperature from about 70° C. to about 90° C. to generate a heated sucrose/invert solution,
- adding a natural sweetener solution to the heated sucrose/invert solution in a controlled rate of addition at a temperature from about 70° C. to about 90° C. so as to produce an admixture of sucrose, invert syrup and natural sweetener;
- heating the admixture of sucrose, invert syrup and natural sweetener to a temperature between about 70° C. and 90° C. with mixing for a period of time;
- passing the heated admixture through a heated evaporator;
- and
- producing a natural sweetener that consists essentially of the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated solution mixture using a controlled, co-crystallization process with simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
A process for the preparation of a co-crystallized sucrose/natural sweetener product, the process comprising:
- preparing a solution of sucrose in water;
- contacting the sucrose solution with an invert syrup to generate a sucrose/invert solution, adding a natural sweetener solution to the sucrose/invert solution so as to produce an admixture of sucrose, invert syrup and natural sweetener;
- heating the admixture of sucrose, invert syrup and natural sweetener with mixing for a period of time;
- and
- producing the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated admixture using a controlled, co-crystallization process with simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
A process for the preparation of a co-crystallized sucrose/natural sweetener product, the process comprising:
- contacting a sucrose solution with an invert syrup and a natural sweetener to produce an admixture of sucrose, invert syrup and natural sweetener;
- heating the admixture of sucrose, invert syrup and natural sweetener for a period of time;
- and
- producing the co-crystallized sucrose/natural sweetener product with a particle size between 100 and 2000 microns by co-crystallizing the heated admixture using a controlled, co-crystallization process comprising simultaneous air cooling and vacuum evaporation under reduced pressure conditions.
Dependencies are inferred from the claim text.