Artificial honey composition and production process

An artificial honey production process, to obtain the composition in the above claims, wherein it chemically or enzymatically inverts at different inversion rates (sucrose/glucose+fructose ratio from 0 to 98% inversion);

• contains aromatizers with a honey aroma (artificial, identical to the natural scent, and optionally a natural aroma);
• furthermore, it encompasses a honey syrup added with 0.5% to 20.0% soluble fibers, whether or not organic, such as corn fibers, polydextroses, soluble maltodextrins (e.g. Promitor 70R/Grasse), or cassava fibers (such LowPure Tapioca 900/Gramkow);
• a honey syrup is added with 0.5% to 20.0% insoluble fibers, whether or not organic, such as corn or cassava fibers (Fibervita—MF Carrier 125) or plant fibers (inulin/Grasse);
• the fact that it is added at 1.0% to 20,0% with soluble or insoluble fibers in a proportion of 1.0 to 99.0% of mixture of both types of fibers;
• the syrup may receive additives taking into account the range for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium.

The artificial honey production process according to claim 13, wherein it produces the artificial honey in items “a” through “m” covering the following stages:

• 1—solid sucrose, present in the carbohydrate source selected in item “a” through “m” and as described in claims 1 through 3, is diluted with water to a sucrose syrup from 78 to 82° Brix and heated at 80 to 85° C. for total dissolution of the sugar, through agitation in the tank;
• 2—When the inversion is performed enzymatically, the syrup is cooled down to 55±1° C. and the pH adjusted at 4.5 using the acids described in claim 4, and the invertase enzyme described in claims 5 and 6 is added to the syrup;
• 3—Optionally, the inversion can be performed chemically, with phosphoric acid, reaching a pH of around 2.0-2.5, the medium with soda ash up to pH 4.5-5.0;
• 4—The reaction is kept up to the required rate of inversion of sucrose into glucose and fructose;
• 5—The syrup is filtered for removal of particulates through a filter press or a sparkler filter;
• 6—In the case of honey production with fibers, especially based on item f of claim 21, the syrup is added with around 0.5 to 20% (w/w) soluble fibers, whether or not organic, such as:
• corn fibers, polydextroses, soluble maltodextrins, or cassava fibers;
• 7—Optionally, the filtered syrup may be added with:
• (i) aroma identical to the natural flavor, (ii) artificial honey aroma, and/or (iii) optionally, natural honey aroma, in an aroma proportion of 0.2% to 5.0% (w/w) or until it becomes identical to the natural honey aroma;
• 8—Optionally, the syrup is added with vitamins, minerals, antioxidants, fructose, and other compounds that improve the properties of the artificial honey product;
• 9—In the case of minerals, the syrup may be added in a range from 1.0 to 100.0% for a daily intake of Zinc, Calcium, Phosphorus, Iron, and Magnesium as indicated for an adult person, in addition to the fact that it may contain other minerals, such as copper, selenium, manganese, and phosphorus;
• 10—The syrup may be added with amino acids in a range from 1.0 to 2.0% in weight, such as glutamic acid, aspartic acid, glutamine, histidine, glycine, threonine, alanine, arginine, proline, tyrosine, valine, methionine, cysteine, leucine, phenylalanine, isoleucine, tryptophan, ornithine, and lysine, and others;
• 11—Finally, the syrup may be optionally added with encapsulated products and can exhibit several properties, such as pharmacological and nutraceutical properties.