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US 2025/0024870 A1Published application
Natural sugar-free syrup, and production method thereof
AssigneeCj Cheiljedang Corporation
InventorsJiwoo JUNG, Moon Hee KONG, Sunny KIM, Minhyun LEE, Chul Jin KIM
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Abstract
The present disclosure relates to a sucrose-free natural syrup, a food composition comprising the syrup, a method for preparing the syrup, and a method for improving the flavor persistence of natural flavors.
Claims11
A natural sugar-free syrup, comprising sugar alcohols, natural high-intensity sweeteners, natural stabilizers, natural antibacterial agents and natural flavors,
- wherein the sugar alcohols are contained in an amount of 10 to 30 parts by weight based on 100 parts by weight of the total syrup,
- the natural high-intensity sweeteners are contained in an amount of 0.35 to 0.55 parts by weight based on 100 parts by weight of the total syrup,
- the sugar alcohols and natural high-intensity sweeteners are contained in a mixing ratio of 10:1 to 100:1,
- the natural stabilizers comprise pectin and xanthan gum,
- the natural stabilizers are contained in an amount of 0.3 to 0.5 parts by weight based on 100 parts by weight of the total syrup,
- the pectin and xanthan gum are contained in a mixing ratio of 4:1 to 2:1, and
- the natural antibacterial agent is one or more selected from the group consisting of citrus extract, EluoS complex extract, and green tea extract.
4 more elements
A method for preparing a natural sugar-free syrup, comprising:
- preparing a raw material composition by dissolving sugar alcohols, natural high-intensity sweeteners, natural stabilizers, and natural antibacterial agents in water, followed by stirring;
- pre-pasteurizing the raw material composition at a temperature range of 70° C. to 80° C. for 10 to 15 minutes;
- cooling the pre-pasteurized raw material composition to a temperature of 25° C. to 50° C.;
- preparing a syrup composition by mixing natural flavors to the cooled syrup composition;
- and
- pasteurizing the syrup composition using high-temperature short-time (HTST) pasteurization at a temperature range of 96° C. to 99° C. for 30 to 40 seconds.
3 more elements
A method for improving the flavor persistence of natural flavors, comprising:
- preparing a raw material composition by dissolving sugar alcohols, natural high-intensity sweeteners, natural stabilizers, and natural antibacterial agents in water, followed by stirring;
- pre-pasteurizing the raw material composition at a temperature range of 70° C. to 80° C. for 10 to 15 minutes;
- cooling the pre-pasteurized raw material composition to a temperature of 25° C. to 50° C.;
- preparing a syrup composition by mixing natural flavors with the cooled syrup composition;
- and
- pasteurizing the syrup composition using high-temperature short-time (HTST) pasteurization at a temperature range of 96° C. to 99° C. for 30 to 40 seconds.
3 more elements
Dependencies are inferred from the claim text.