Natural fruit-based sweetener blend compositions

Abstract

Natural sweetener blend compositions containing Lo Han Kuo (Momordica Grosvenori Swingle) fruit concentrate powder, fructose, and maltodextrin. Specifically, new and improved Lo Han Kuo fruit-based natural sweetener blend compositions include an improved Lo Han Kuo fruit concentrate powder (a lighter yellow powder that is 300 times sweeter than refined cane sugar and has no bitter aftertaste), crystalline fructose, and maltodextrin. Furthermore, such new and improved Lo Han Kuo fruit-based natural sweetener blend compositions provide a sweetness level in the range of 3 times to 10 times sweeter than refined cane sugar. The present invention also involves the use of the improved Lo Han Kuo fruit concentrate powder ingredient in combination with fructose and maltodextrin to eradicate undesired lingering aftertaste, so that the sweetener blend compositions no longer exhibit lingering aftertaste.

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