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Method of making a flavoured sweetener and uses thereof

A flavor and sucrose technology, applied in the field of flavor sweeteners and the preparation and use of flavor sweeteners, can solve problems such as pollution, unstable CNS flavor, and inability to scale up industrially

Pending Publication Date: 2019-05-24
COCONUTZ PTE LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, many producers add undesirable preservatives such as sulfites as antimicrobial preservatives and stabilizers, thus detracting from the healthiness of sweet sauces made from CNS
In addition, the CNS produced in the present way has three undesirable characteristics, the coconut sap is often contaminated by insects and other organisms, the residues of which become part of the CNS, and the dust and smoke from the open flames used to concentrate the sap are also contaminated The flavor of the CNS, and beyond, the CNS is unstable, with flavor profiles changing over time
The process of preparing CNS is not industrial scale due to the method of collecting coconut sap

Method used

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  • Method of making a flavoured sweetener and uses thereof
  • Method of making a flavoured sweetener and uses thereof
  • Method of making a flavoured sweetener and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0126] The current market consists of a range of CNS and sweet sauces with different flavor profiles and chemical compositions that have been developed semi-independently over the years and are still being produced and used to meet local preferences.

[0127] To meet the demand for a range of different flavored sweetener and sweet sauce products, we have developed a common process that can be adapted for a wide variety of modifications to produce these products for consumers with different preferences.

[0128] Furthermore, the new process uses natural food-quality sugary raw materials that are available in large quantities, such as sugar cane juice from cultivated sugar cane species, which is produced on a much larger scale and with higher yields per hectare than coconut inflorescence sap. Therefore, flavor sweeteners and sweet sauces made from it can be obtained at significantly lower cost than traditional CNS and sweet sauces.

[0129]This general new process is based on th...

Embodiment 9

[0172] A sugar-like washing method using filtration to produce reduced sucrose flavor sweeteners is shown in Example 9, wherein sucrose crystals in semi-crystalline flavor sweeteners are removed from free sugars by washing with a mixture of ethanol and water. Separation from the shaped matrix. It is estimated that one-third of the sucrose is removed in this process, equivalent to about 15% by weight of the total flavor sweetener mass.

[0173] Low glycemic index sweeteners such as isomalt, isomaltulose, or tagatose can be added to these reduced sucrose flavored sweeteners to increase their sweetness without increasing their GI or cariogenic potential sex.

[0174] Natural Flavor Extracts

[0175] The methods outlined herein can also be used to prepare natural flavor extracts and / or natural flavor or aroma chemicals from modified unrefined plant extracts, flavored sweeteners, or sweet sauces made with flavored sweeteners, such as by solvent Extraction, supercritical CO2 extr...

Embodiment 10

[0176] A solvent extraction method using diethyl ether to prepare a natural flavor extract is shown in Example 10.

[0177] product

[0178] overview

[0179] In Example 1, Flavor Sweetener A (FS-A) was prepared using microorganisms Stenotrophomonas maltophilia and Bacillus flexus incubated in sugarcane juice.

[0180] In Example 2, flavor sweetener B (FS-B) was prepared using microorganisms Bacillus subtilis and Bacillus flexus incubated in sugarcane juice.

[0181] In Example 3, Flavor Sweetener C (FS-C) was prepared using microorganisms Stenotrophomonas maltophilia and Bacillus flexus incubated in diluted raw sugar.

[0182] In Example 4, flavored sweeteners were prepared using the microorganisms Stenotrophomonas maltophilia and Bacillus flexus incubated in a 1:1 mixture of sugarcane juice and cane molasses.

[0183] In Example 5, flavor sweeteners were prepared using microorganisms Bacillus subtilis and Bacillus flexus incubated with diluted sugar cane syrup.

[0184...

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Abstract

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredientsand also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

Description

technical field [0001] The present invention relates to flavored sweeteners and methods of making and using flavored sweeteners. Background technique [0002] Coconut Sugar (CNS) is a traditional Southeast Asian flavored sweetener that is produced on a small scale by a large number of individual farmers in countries such as Malaysia, Indonesia, the Philippines, and India, with total sales well over $2B. CNS is technically a "by-product" of the coconut palm, in which the inflorescences of the tree are partly harvested for its sap, which is then prepared by evaporative heating over an open fire, while the coconut palm is usually grown for its fruit (with for propagation, coconut water, copra, coconut oil, coconut milk or other products derived from the husk / shell of coconuts). Cuttings of flower clusters often prevent coconut plants from reproducing and therefore often result in failure to bear fruit. [0003] Various forms of CNS are produced throughout South East Asia, whi...

Claims

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Application Information

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IPC IPC(8): A23L27/30A23L27/24C12R1/00C12R1/125C12R1/645
CPCA23L27/24C13B10/02C13B20/002C13B30/002C13B50/002C13K1/02A23L29/30A23L29/35A23L27/33C12R2001/00C12N1/00C12R2001/125C12N1/205C12R2001/645C12N1/145A23L27/30A23V2002/00A23V2250/21A23L5/51A23L23/00A23L27/50A23L5/15A23L19/10
Inventor 彼得·塞缪尔·詹姆斯·奇塔姆克里斯托夫·朗瓦尔纳玛吉特·朗瓦尔纳克里斯蒂安·赫尔曼森坎迪·丘宁·泰伊·项文·爵·阿梅莉亚·谭
Owner COCONUTZ PTE LTD
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