FORM2
THE PATENTS ACT, 1970
(39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10; rule 13)
1. Title of the invention - A LOW CALORIE PREBIOTIC SWEETENER COMPOSITION COMPRISING ISOMALTOOLIGOSACCHARIDE, A DIETARY FIBER TO REPLACE SUGAR BY WEIGHT
2. Applicant(s) -
(a) NAME: G.C. CHEMIE PHARMIE LTD.
(b) NATIONALITY: An Indian Company
(c) ADDRESS: 5/C, Shree Laxmi Industrial Estate, New Link Road,
Andheri (W), Mumbai 400 053, INDIA.
3. PREAMBLE TO THE DESCRIPTION
The following specification particularly describes the invention and the manner in which it is to be performed:

FIELD OF INVENTION
The present invention relates to a synergistic combination of high intensity sweeteners. More particularly it relates to a low caloric sweetener composition of prebiotic oiigosaccharides and high intensity sweeteners like sucralose and Neohesperidine Dihydrochalcone.
BACKGROUND OF THE INVENTION
It is human nature to love sweet things. A sweet flavor is a signal to the body that there will be an abundance of easily-assimilated energy. With processed sugar, the body has been tricked into feeling satisfied, when in fact, the sweetness is completely deficient in essential vitamins, minerals, trace minerals and enzymes which would normally be present. A chocolate bar may satisfy hunger because of the high amount of sugar and fat, but it has created a deficit in the nutrients the body needs to run efficiently. Hence, we have people who are overweight, yet their bodies are starving for nutrients. Also numerous studies describing the relationship between quantities of sugar intake with various chronic diseases and disorders have been published. In spite of such warnings, it is almost impossible for people, to refrain from enjoying sweets. The undesirable effects associated with the high consumption of sugar such as obesity and tooth decay have resulted in an intensive search for natural and synthetic substitutes.
A sugar substitute is a food additive that duplicates the effect of sugar in taste, but usually has less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, referred to as artificial sweeteners.
Sweeteners like acesulfame or sucralose belong to class of sugar substitutes known as high-intensity sweeteners: These are compounds with sweetness that is many times that of sucrose, common table sugar. As a result, much less sweetener is required, and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably

different from sucrose, so they are often used in complex mixtures that achieve the most natural sweet sensation.
If the sucrose (or other sugar) replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in soft drinks labeled as "diet" or "light," which contain artificial sweeteners and often have notably different mouth feel, or in table sugar replacements that mix maltodextrins with an intense sweetener to achieve satisfactory texture sensation.
In the United States, five intensely-sweet sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame, and acesulfame potassium. The US Food and Drug Administration regulate artificial sweeteners as food additives. Food Additives must be approved by the FDA, which publishes a Generally Recognized as Safe (GRAS) list of additives. To date, the FDA has not been presented with scientific information that would support a change in conclusions about the safety of the five approved artificial sweeteners. The safe conclusions are based on a detailed review of a large body of information, including hundreds of toxicological and clinical studies.
Some non-sugar sweeteners are polyols, also known as "sugar alcohols." These are, in general, less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is fine-tuned' by mixing high-intensity sweeteners- As with all food products, the development of a formulation to replace sucrose is a complex proprietary process.
The last addition to sugar substitute category is molecules from Oligosaccharide family. Oligosaccharides are known to have low digestibility, usually reaching large intestine in an undigested state and are utilized by enterobacteria. It is also known that Oligosaccharides balance the intestinal environment and are especially effective in growth of favorable micro flora as Lactobacillus and Bifid bacterium species. However, since these oligosaccharides are markedly less sweet than conventional sugars, an increase in their sweetening capacity may be achieved by

combining with sweeteners. The sweeteners here also act as taste intensifiers/enhancers, i.e. the sweet taste of the mixture and effectively these oligosaccharides become much more sugar like than would be expected. Further, their prebiotic nature is the exclusive advantage over all the categories of sugar substitutes mentioned above. Hence Oligosaccharides are gaining in popularity as food ingredient.
US20020025366 describes a sweetener composition comprising of a mixture of high-intensity sweeteners with oligosaccharides and taste modifying substances. The object of this invention is to provide sweetener mixtures which have a taste and mouthfeel as similar as possible to a sucrose solution. US20020025366 mentions the preferable use of aspartame, acesulfame and saccharin or a mixture of those as high intensity sweeteners. It is reported that aspartame acts as slow poison and adversely affects almost all the organs of the body, and causes renal failure, depression, CNS disorders and carcinogenicity. Aspartame often breaks down when heated above 60°C and loses much of its sweetness. Though Saccharin is about 300 times as sweet as sucrose, it has an unpleasant bitter or metallic aftertaste especially at high concentrations. Acesulfame Potassium (K) tests based on animal studies show several potential problems. Acesulfame K possibly aggravates reactive hypoglycemia ("low blood sugar attacks") and apparently is known to produce lung tumors, breast tumors, rare types of tumors of other organs (such as the thymus gland), several forms of leukemia and chronic respiratory disease in several rodent studies, even when less than maximum doses were given.
US20080226791 teaches a low-caloric, natural sweetener "Imovia" that can have adjustable levels of sweetness for use in different types of health or general food and beverages which can be prepared in either dry or liquid form. Imovia comprises of isomaltooligosaccharide (IMO), a non-digestible pre-biotic, sweet-tasting functional food, with stevia extract, a natural sweetener that can be over 300 times the sweetness of sugar, to adjust the level of sweetness. Controversy

surrounds lack of research on stevia's safety and there is a battle over its approval as a sugar substitute,
US20060093720 teaches a pumpable, semi-solid low calorie sugar substitute compositions, kits and articles of manufacture that include the low calorie sugar substitute compositions, and methods for using the low calorie sugar substitute compositions in comestibles. The low calorie sugar substitute compositions are a semi-solid aqueous gel formed from a polyol; a high intensity sweetener; an insoluble fiber; a gelling agent and an optional thickener.
WO2007093293. describes a functional sugar replacement on a 1/1 weight and/or volume basis in food recipes containing sugar and comprises of sweeteners, prebiotic fibers and other vitamins, minerals.
It is generally desirable in the production of sweeteners and sugar substitutes to prepare sweeteners and sweetener compositions that are as close as possible to sugar in taste, texture and usability. More specifically, it is generally desirable to prepare sweeteners and sweetener compositions that provide an appropriate level of sweetness, have an appropriate texture and mouthfeel, have a positive impact on product appearance, have limited negative aftertaste, and provide flavor enhancing and/or masking abilities, stability, and also provide the bulkiness of sugar. However, due to the varying properties of different sweetening materials it is often difficult to achieve as suitable a result as desired when combining such materials. This is generally believed to be due to the synergistic effects of mixing various sweetening compounds wherein the sweetness of the mixture is often greater than the apparent sweetness of the individual components.
Thus there is a need in the prior art for low calorie sweetener blends which are safe and stable over a wide range of pH and temperatures with a long shelf-life, and no aftertaste. Further there is a need to combine and optimize the beneficial attributes of individual sweeteners in one product.

Three factors mainly influence the use of sweetener blends: synergy, taste quality and flexibility.
• Synergy. Blends often exhibit synergy - a mixture of two sweeteners has a higher level of sweetness than would be predicted based on the sweetness of the separate components. Synergy can permit lower usage levels and lower cost. Money can also be saved by blending a more expensive sweetener with a less expensive one..
• Taste quality. Blending sweeteners can mask taste defects of individual sweeteners. In many cases, the temporal (time-intensity) profile can be improved.
• Flexibility. The product designer has more options for sweetening the product.
The present invention surprisingly provides a low-caloric, prebiotic sweetener blend that can have adjustable levels of sweetness for use in different types of health or general food and beverages.
The present inventors have surprisingly found that an appropriate blend of oligosaccharide and a mixture of high intensity, non-nutritive sweeteners can result in a sweetener product that has many of the desirable properties of sugar without the added calories.
OBJECT OF INVENTION
It is an object of the present invention to provide a low calorie prebiotic sweetener composition blend of isomaltooligosaccharides with high intensity sweeteners like sucralose and Neohesperidine Dihydrochalcone.
It is yet another object of the present invention to provide a low calorie sweetener composition which is a genuine sugar replacer, and will deliver sweetness equivalent to sugar as well as bulking equal to sugar.

It is yet another object of the present invention to provide a sweetener composition wherein the Isomaltooligosaccharide present in the composition contains at least 62% dietary fiber.
It is an object of the present invention to provide a sweetener composition which has stability with respect to temperature and pH, the composition is not reducing to simple sugar on exposure to these extreme conditions.
It is a farther object of the present invention to provide a sweetener concentrate for food supplements, chywanprash, bakery products as breads, biscuits, cookies, cakes, Indian sweets as peda, kalakand, burfi, kajukatli etc, ice creams preparations as ice creams, kulfi, candy confectionery and chocolates, jams and jelly, dairy products like sweetened curd, yogurt, flavored milk etc, herbal, multivitamin syrups etc.
It is an object of the present invention to provide a low-caloric, prebiotic sweetener composition which does not contain any dextrose, lactose, maltodextrin, and fructose as fillers which are regular ingredients of similar products present in market which are nothing but different kinds of sugars.
It is a further object of the present invention to provide a sweetener concentrate which is cost saving.
It is a further object of the present invention to provide a sweetener concentrate that includes ingredients that promote desired prebiotic effects.
SUMMARY OF THE INVENTION
According to an aspect of the present invention there is provided a low calorie, prebiotic sweetener composition comprising 96% to 99.9% by weight of an Isomaltooligosaccharide, 0.1 to 3% by weight of sucralose, 0.0005 to 1% by

weight of Neohesperidine Dihydrochalcone and preservatives.
DETAILED DESCRIPTION OF THE INVENTION
Sweeteners are playing an increasingly important role in the nutraceuticals market since they offer products which have low calories, low glycemic indices and rich health benefits.
The present invention describes a low-caloric, prebiotic sweetener composition that can have adjustable levels of sweetness for use in different types of health or general food and beverages. It can be prepared in either dry or liquid form
The present invention describes the synergistic effect of novel sweetener compositions in terms of sweetness intensity when combining oligosaccharide with sucralose and Neohesperidine Dihydrochalcone.
The present invention describes the synergistic effect of novel sweetener compositions in terms of sweetness intensity when combining Isomaltooligosaccahride with sucralose and Neohesperidine Dihydrochalcone.
The present inventors have established synergy between the following natural
sweetener combinations in terms of sweetness intensity and profile.
1) Isomaltooligosaccahride with sucralose and Neohesperidine Dihydrochalcone.
The combinations are successfully evaluated in food supplements such as Chyawanprash, bakery products such as breads, biscuits, cookies, cakes etc, ice creams and instant ice cream mixes, instant dessert mixes such as custards, puddings, jelly, fruits and vegetable products like jellies, jams, soups, sauces, etc. The combination is also used in Indian traditional sweets, mithais, halwa, and exhibited excellent sensory profile.
The combinations improve sensory profile, mouth feel, aroma of various foods

formulations such as Chyawanprash, beverages, dessert mixes, sweets, confectionary, biscuits, cookies and chocolates.
The combinations result in cost savings as far as formulation cost is concerned. These combinations are economical compared to sugar cost in the end formulation with the benefits of sensory profile unaltered compared to sugar as well as health benefits and safety for diabetics and calorie conscious.
The present invention explains the health benefits for formulations such as prebiotics improves probiotic performance, improving immunity, etc.
Prebiotics are a category of functional food, defined as: "Non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health". The most potential prebiotics are carbohydrates such as oligosaccharides.
There are actually a variety of carbohydrates in our food. There are the starches (in pasta, rice, corn, and bread), sugar (in green peas, carrots, lima beans, and fruits), and dietary fiber (in whole grains, legumes, nuts, fruits and vegetables). A newly discovered family of carbohydrates viz oligosaccharides has recently attracted significant attention. This family of carbohydrates that is found in various plant foods is recognized for its health-promoting properties.
Isomaltooligosaccahride is a new type of sugar source scientifically made from natural agriculture products and an advanced substitute of sugar, being naturally sweet and naturally low in calories than regular sugar (Sucrose). IMO (Isomaltooligosaccahride) is a starch related oligosaccharide consisting of glucose subunits. The pure carbohydrate mixture IMO is a branched chain made up of 4 to 7 units of glucose that contain a series of alpha (1-6) bonds in this structure. Unlike regular starch (such as found in wheat, rice or potatoes), these linkages are resistant to digestion in human gastrointestinal tract and thus deliver fewer

calories to the human body. The uptake of Isomaltooligosaccahride also cause typical fiber effects , since they increase the transit rate of the intestinal contents and they increase the stool weight, decrease the pH in the intestine, improve the ratio of HDL/LDL cholesterol, decrease the triglycerol and fat values in the blood and prevent constipation.
Sucralose is a zero-calorie sugar substitute artificial sweetener which is approximately 600 times as sweet as sucrose, twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
Neohesperidin dihydrochalcone, sometimes abbreviated to neohesperidin DC or NHDC is an artificial sweetener derived from citrus and is approximately 350 times as sweet as sugar. NHDC's sweet taste has a slower onset than sugar's and lingers in the mouth for some time. Unlike aspartame, NHDC is stable to elevated temperatures and to acidic or basic conditions, and so can be used in applications that require a long shelf life. NHDC is particularly effective in masking the bitter tastes of other compounds found in citrus, including limonin and naringin. NHDC is noted particularly for enhancing sensory effects (known in the industry as 'mouth feel').
The sweetener composition comprising of up to 99.99% by weight of an oligosaccharide, 0.1 to 3% by weight of a first high intensity sweetener, 0.0005 to 1% by weight of second high intensity sweetener.
The sweetener composition comprising of at least 96% by weight of an oligosaccharide, 0.1 to 3% by weight of a first high intensity sweetener, 0.0005 to 1% by weight of second high intensity sweetener.

The ratio in which the combinations of sweetener are used in at least one of the combination is 66566:84:1 respectively for Isomaltooligosaccharide to Sucralose to Neohesperidine Dihydrochalcone.
The ratio of IMO to sweeteners weight by weight basis in at least one of the combination is 790:1.
The ratio of IMO to sweeteners in at least one of the combination on percentage basis varies from 96:4 to 99.9:0.1
The ratio of sucralose to NHDC in at least one of the combination on percentage basis varies from 3:0.0005 to 0.1:1.
The dietary fiber content of IMO used in the present invention is in the range of 62% to 78.91%.
The combination of the present invention has the following advantages:
1. Enhanced sweetness intensity of Isomaltooligosaccharide (IMO) using sucralose and NHDC.
2. No after taste.
3. Cost effectiveness.
4. Lot of Health benefits such as prebiotics, improving immunity, benefits of soluble fiber of IMO. Soluble fibers help to lower LDL cholesterol and improve healthy cholesterol levels.
The further advantages of the sweetener composition are as given below:
1. To assist in weight loss: some people choose to limit their food energy intake by replacing high-energy sugar or corn syrup with other sweeteners having little, or no food energy. This allows them to eat the same foods

they normally would, while allowing them to lose weight and avoid other problems associated with excessive caloric intake.
2. Dental care: The Sugar substitute of the present invention is tooth friendly (A cariogenic), as they are not fermented by the micro flora of the dental plaque.
3. Diabetes mellitus: People with diabetes have difficulty regulating their blood sugar levels. By limiting their sugar intake with this composition, they can enjoy a varied diet while closely controlling their sugar intake. Also, some sugar substitutes do release energy, but are metabolized more slowly, allowing blood sugar levels to remain more stable over time.
4. Reactive hypoglycemia: Individuals with reactive hypoglycemia will produce an excess of insulin after quickly absorbing glucose into the bloodstream. This causes their Hood glucose levels to fall below the amount needed for proper body and brain function. As a result, like diabetics, they must avoid intake of high-glycemic foods like white bread.
5. Prebiotic advantages: The higher portion of the present invention is a prebiotic, which, while travel in the gastrointestinal tract, act as feed for selectively good micro flora. This way the associated food is well digested and microfloral count in gastrointestinal tract is enhanced, which is so often damaged due to very high or very low pH of the food.
6. Dietary fiber: These oligosaccharides are dietary fibers in nature. It means their glycemic index is very low and they remain longer time in human digestive tract. This way the over all digestion process is slowed down, also there will not be excessive sugar in the body, which will convert in to triglycerides if not consumed by human body. Triglycerides are the fats responsible for so many heart troubles.
7. Improved mouthfeel: Since isomaltooligosaccharide is a soluble fiber, the viscosity of the product is increased and thus the mouthfeel is markedly and very pleasantly improved.
The above composition also shows unique stability with respect to temperature

and pH. The below mentioned table shows the relative stability of IMO blend in comparison to a combination of glucose + maltose + isomaltose (G+M+I) in water at pH 7.0 to 3.0 at reflux.

G+M+I pH IMO
73 7 25.8
74 6 25.2
71.5 5 26
73 4.5 26.5
73.4 4 25.8
73 3.5 26
72 3 25.4
The below graph shows the stability of IMO at pH 7.0-3.0 at boiling temperature of water.



PROCESS STEPS:-
a) Preparing a 15-50% slurry of wheat flour (standard grade), followed by adjusting the pH of slurry to 4.0-6.5 and heating the solution to 40-70°C in a jacketed vessel;
b) Inoculating alpha amylase enzyme @ 0.05-0.5kg/Mt to the slurry and stirring the solution intermittently for 30-90 minutes;
c) Adding 50-150% (by weight of wheat flour) HMCS (high maltose corn syrup) of 40-65% maltose to the solution and adding potable water to adjust the brix of solution to the previous brix;
d) Inoculating transglucosidase enzyme @ 0.2-2.5Kg/Mt of weight of flour and HMCS combinely;
e) Maintaining the pH at the range mentioned above and temperature at 60°C for 24-72 hours;
f) Heating the solution to 95°C for 30 minutes on completion of the stipulated time to inactivate the enzymatic process;
g) Concentrating the prepared solution under vacuum in the jacketed vessel so as to keep all characteristics intact and to get maximum dietary fiber content;
h) Checking the brix of solution after short intervals and stopping the process
once the desired brix is achieved;
i) Adding to a small volume of IMO from the above solution, accurately
weighed quantities of sucralose and Neohesperidine dihydrochalcone;
j) Stirring the composition for 15-20 minutes until both the added ingredients
are dissolved;
k) Mixing the three ingredients to convert them to a solution and pour it to
the full batch;
1) Stirring the complete volume for 30 minutes to make it a homogeneous
solution.
Sensory tests are carried out by well known tests for comparison such as 'triangle test' to compare the sweetness index of the present invention with reference to

sugar. The SOP for carrying out the test is as mentioned below:
TRIANGLE TEST INTRODUCTION:
This test method describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method applies whether a difference can exist in a single sensory attribute or in several attributes. The method is statistically more efficient than the duo-trio test. The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous. .
The method is effective for a) determining that either a perceptible difference results (triangle testing for difference), or a perceptible difference does not result (triangle testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.
SOP:
We have to check two samples A & B. The experiment is carried out by providing the panelists with three (3) coded samples of the products being tested. Two (2) of the samples must be from the same product and panelists must pick the odd one out.
Six possible combinations (ABB,BAA,AAB,BBA,ABA & BAB) of equal number are prepared. The panelists must also be provided with another food or beverage to cleanse their palate and to minimize the cross contamination of different sample attributes in the mouth. A score sheet is mandatory and should be standard for all the panelists for getting a standard format of reply. After getting the feedback the results are calculated and analyzed as given below:

The numbers of correct responses are taken into consideration for calculating the .
results which is done as follows:
n = no. of panelist
c = correct responses
pc = proportionality constant - c/n.
Pd = proportionality distinguishing = 1.5 X pc
Sd=1.5Sq.rt[pc(l-pc)/n]
Z value = (from sensory evaluation chart)
Confidence level = 95 %
a (alpha) = 5 %
v (nu) (degree of freedom) = n - 1
Z value is calculated from above values.
Pmax = Pd + Z. X Sd
RESULTS: If Pmax is greater than 50% than samples are different, if it is less than 50 % samples are same.
The following examples are provided to illustrate the invention and do not limit the scope of the complete disclosure.
EXAMPLES
Synergy between two sweeteners can be defined as occurring when the sweetness intensity of a mixture of the sweeteners is greater than what would have been expected from their individual concentration response relationships.
Sucralose has sweetening index of 600 as compared to sugar which has 1. NHDC has sweetening index of 350 as compared to sugar which has 1. When Isomaltooligosaccharide is blended with sucralose and NHDC; the synergy effect as observed is given in Table 1.

Table 1

Composition
A B C D E F G
Ingredients % % % % % % %
IMO 99.183 98.363 99.6935 99.8585 97.58 96.98 96
Sucralose 0.8 1.62 0.29 0.125 2.4 3 3
Neohesperidine Dihydrochalcone 0.002 0.002 0.0015 0.0015 0.0015 0.0015 0.997
Potassium Sorbate 0.015 0.015 0.015 0.015 0.015 0.015 0.003
100 100 100 100 100 100 100

Sweetness Index
Sugar: Blend Theoretical (By Calculation) 1:5 1:10 1:2 1:1 1:15 1:20 1:20.5
Sugar: Blend (Actually found by sensory test) 1 5.65 1 :
11.25 1 : 2.22 1 : 1.05 1:17.1 1:22.7 1:22.

% Rise in Sweetening scale 13.00 % 12.50 % 11.00
% 5.00% 14.00% 13.50% 9.75%.
The above chart indicates synergy with regards to sugar, which is observed in combinations of IMO with the sweeteners.
Accelerated stability tests were performed for a period of three months. The objective of the accelerated stability tests are
a) Determine the stability of the product with respect to its specifications.
b) Determine stability of Sucralose present in the formulation.
c) Determine stability of product with respect to bacterial attack and contamination.

The studies are done under accelerated conditions to enhance the rate of degradation if any under conditions which promote degradation of product.
Stability Study Protocol
The study protocol is summarized in Table 1. Table 1. Accelerated Stability Study Protocol.

No. Particulars Specifications
1 Stability study Accelerated Stability Study
2 Conditions for Stability Study RH=75%, Temp =400 C
3 Parameters to Measure 14
Appearance, Color, Taste, Mositure, Brix, pH, Identification, Total Sugars (Glucose & Maltose), Dietary Fiber, Calorific Value, Sucralose, Total Microbial Count, E. Coli, Salmonella and Yeast and Mould
The stability study protocol was developed based on ICH Guidelines.
The Stability Testing Matrix developed is shown in Table 2. Table 2: Stability study matrix

No. TEST O day 30 day 60 day 90 day
STORAGE Yes Yes Yes Yes

PHYSICAL TESTS
1 Appearance Yes Yes Yes Yes
2 Color Yes Yes Yes Yes
3 Taste Yes Yes Yes Yes
4 Moisture Yes Yes Yes Yes
5 Brix Yes Yes Yes Yes
6 pH of 2.0% w/v solution Yes Yes Yes Yes
7 Moisture Yes Yes Yes Yes

BY HPLC
8 Dietary fiber (On dmb) Yes Yes Yes Yes
9 Total sugar
(Maltose+glucose+isomaltose syrup basis) Yes Yes Yes Yes
10 Sucralose Yes No No Yes
11 Calorific Value Yes Yes Yes Yes
MICROBIAL
12 Total Microbial Count Yes No No Yes
13 E, Coli & Salmonella Yes No No Yes
14 Yeast and Molds per g Yes No No Yes
A comparative study of the sweetener composition which indicates its shelf life and stability over a three month period is provided in figure 1.
The comparison over a three month period implies that the Appearance, color, Taste, Brix value, Identification, total sugars, glucose content, maltose content and sucralose value do not change significantly. The maximum variation in moisture content is about 95% of the zero day value and the dietary fiber content varies by about 2.9% of the zero day value.
The studies further indicate that the variation in Brix, Total sugars, Glucose, Maltose and Dietary Fiber and Sucralose is within 5% of its original value. The variation in pH from the initial value is within 7% of its original value.
Accelerated stability test for the sweetener composition is provided in figure II and figure III. Dietary fibre values on a dry basis are calculated and shown in Figure II and Figure III. The variation is insignificant in the dietary fibre values calculated on the dry basis.

We Claim:
1. A low calorie, prebiotic sweetener composition comprising 96% to 99.9% by weight of an Isomaltooligosaccharide, 0.1 to 3% by weight of Sucralose, 0.0005 to 1% by weight of Neohesperidine Dihydrochalcone and preservatives.
2. The sweetener composition as claimed in claim 1, wherein the oligosaccharide and the high intensity sweeteners are present in the ratio 96:4 to 99.9:0.1.
3. The sweetener composition as claimed in claim 2, wherein the first high intensity sweeteners (Sucralose) and second high intensity sweeteners (Neohesperidine Dihydrochalcone) are present in the ratio 3:0.0005 to 0.1:1.
4. The sweetener composition as claimed in claim 1, wherein the dietary fiber content of isomaltooligosaccharide is 62% to 78.91%.
5. The sweetener composition as claimed in claim 3, wherein the preservative is Potassium Sorbate.
6. The sweetener composition as claimed in claim 3 wherein the said composition substitutes sugar in the ratio 1:1 to 1:20.
7. The sweetener composition as claimed in claim 6 wherein the said composition preferably substitutes sugar in the ratio 1:1.
8. The process for the preparation of the composition as claimed in claim 1 comprising the following steps:

a) Preparing a 15-50% slurry of wheat flour (standard grade), followed by adjusting the pH of slurry to 4.0-6.5 and heating the solution to 40-70°C in a jacketed vessel;
b) Inoculating alpha amylase enzyme @ 0.05-0.5kg/Mt to the slurry and stirring the solution intermittently for 30-90 minutes;
c) Adding 50-150% (by weight of wheat flour) HMCS (high maltose corn syrup) of 40-65% maltose to the solution and adding potable water to adjust the brix of solution to the previous brix;

d) Inoculating transglucosidase enzyme @ 0.2-2.5Kg/Mt of weight of flour and HMCS combinely;
e) Maintaining the pH at the range mentioned above and temperature at 60°C for 24-72 hours;
f) Heating the solution to 95°C for 30 minutes on completion of the stipulated time to inactivate the enzymatic process;
g) Concentrating the prepared solution under vacuum in the jacketed vessel so as to keep all characteristics intact and to get maximum dietary fiber content;
h) Checking the brix of solution after short intervals and stopping the
process once the desired brix is achieved;
i) Adding to a small volume of IMO from the above solution,
accurately weighed quantities of sucralose and Neohesperidine
dihydrochalcone;
j) Stirring the composition for 15-20 minutes until both the added
ingredients are dissolved;
k) Mixing the three ingredients to convert them to a solution and pour
it to the full batch;
1) Stirring the complete volume for 30 minutes to make it a
homogeneous solution.