Description:FIELD OF INVENTION
[0001] Embodiments of the present disclosure relates to a sweetener composition and more particularly it relates to a natural sugar free sweetener blend composition and a process thereof.

BACKGROUND
[0002] A sweetener is a food additive, which mimics the effect of sugar on taste. Therefore, they are called sugar substitutes. Health conscious consumers tend to select those foods, which are composed of low calorie sweetener to acquire the taste of sweetness without added calories. Due to the growing cases of obesity, and other health related issues, the awareness around health, conscious and healthy eating has increased, thereby the demands for natural and healthier sweet options that are low calorie or sugar free has increased by many fold. However, consumers are reluctant to compromise on the taste and expect the low calorie sweets to have the same indulgence as the ones made with sugar, but with lower calories and lesser impact on their blood sugar levels and overall health.

[0003] Over the years food industry has come up with several forms of alternative intense sweeteners, which have made possible to offer consumer the sweet taste without the calories. The sugar cannot simply be replaced by this type of intense sweetener because of the question of bulk, quality, intensity of sweetness and physical characteristics. Due to these features, rare sugars are desirable for low calorie, as well as bulk sweetener. These sugars tend to have desirable sweetness but are not metabolized in the human body and therefore do not provide calorie intake.

[0004] Artificial sweeteners, also called sugar substitutes, are substances that are used instead of sucrose (table sugar) to sweeten foods and beverages. As artificial sweeteners are many times sweeter than table sugar, much smaller amounts (200 to 20,000 times less) are needed to create the same level of sweetness. Many high intensity sweeteners based (including but not limited to aspartame, saccharin, sucralose, steviol glycosides, monk fruit extracts) solutions have been developed, and shown to underperform on textural, bulk and sensory properties when compared to sugar (simple and compound), leaving a strong aftertaste and undesirable flavor in the preparation. Further, they also use other bulking agents like maltodextrin to compensate for the volume which also has a high glycemic index (100) and may not be a suitable alternative for people looking to reduce their calorie intake or monitor their blood sugar levels.

[0005] Hence, there is a need for a natural sugar free sweetener blend composition and method of preparation thereof to solve aforementioned issues.

SUMMARY OF THE INVENTION

[0006] In accordance with an embodiment of the present invention, a natural sugar free sweetener blend composition is provided. The natural sugar free sweetener blend composition includes 0.1% to 1% of stevia extract. The natural sugar free sweetener blend composition includes 40% to 99% of at least one natural polyol. The natural sugar free sweetener blend composition also includes 2% to 25% of at least one natural soluble fiber. The natural sugar free sweetener blend composition also includes 1% to 25% of at least one dietary fiber. The natural sugar free sweetener blend composition further includes 0.01% to 0.5% of at least one natural flavor. The present invention provides 100% natural sugar free sweetener blend composition.

[0007] In accordance with another embodiment of the present invention, a process for preparing a natural sugar free sweetener blend composition is provided. The process includes blending stevia extract, at least one natural soluble fiber, at least one dietary fiber, and at least one natural flavor to obtain a stevia blend. The stevia blend comprises the stevia extract in a range from 0.1% to 1%. The process also incudes mixing the stevia blend with at least one natural polyol to obtain the natural sugar free sweetener blend composition.

[0008] To further clarify the advantages and features of the present invention, a more particular description of the invention will follow by reference to specific embodiments thereof, which are illustrated in the appended figures. It is to be appreciated that these figures depict only typical embodiments of the invention and are therefore not to be considered limiting in scope. The invention will be described and explained with additional specificity and detail with the appended figures.
BRIEF DESCRIPTION OF THE DRAWINGS
[0009] The disclosure will be described and explained with additional specificity and detail with the accompanying figures in which:

[0010] FIG. 1 is a flow diagram representing steps involved in a process for preparing the natural sugar free sweetener blend composition, in accordance with an embodiment of the present invention.

[0011] Further, those skilled in the art will appreciate that elements in the figures are illustrated for simplicity and may not have necessarily been drawn to scale. Furthermore, in terms of the method steps, chemical compounds, and parameters used herein may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present disclosure so as not to obscure the figures with details that will be readily apparent to those skilled in the art having the benefit of the description herein.

DETAILED DESCRIPTION OF THE INVENTION
[0012] For the purpose of promoting an understanding of the principles of the disclosure, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe them. It will nevertheless be understood that no limitation of the scope of the disclosure is thereby intended. Such alterations and further modifications in the illustrated system, and such further applications of the principles of the disclosure as would normally occur to those skilled in the art are to be construed as being within the scope of the present disclosure.

[0013] The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Appearances of the phrase "in an embodiment", "in another embodiment" and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.

[0014] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. The kit and examples provided herein are only illustrative and not intended to be limiting.

[0015] In the following specification and the claims, reference will be made to a number of terms, which shall be defined to have the following meanings. The singular forms “a”, “an”, and “the” include plural references unless the context clearly dictates otherwise.

[0016] Embodiments of the present invention relates to a natural sugar free sweetener blend composition. The invention provides for low calorie, low glycemic index, and no sugar sweetener blend composition which delivers enhanced sensory, textural and functional properties relative to other tabletop sweeteners available. The natural sugar free sweetener blend composition may be used as a zero calorie sweetener. The present invention also provides a process for preparing the natural sugar free sweetener blend composition. The process provides the natural sugar free sweetener blend composition with flavor, textural and sensory properties that are similar to simple and compound sugars.

[0017] The natural sugar free sweetener blend composition mainly includes 100% natural ingredients. As used herein the term ‘natural ingredient’ refers to plant, animal, mineral and/or microbial ingredients present in (or produced by) nature. The natural ingredients may also be directly extracted using simple methods (like simple chemical reactions) or they may be the result of naturally occurring biological processes.

[0018] In an embodiment, the natural natural sugar free sweetener blend composition is provided. The natural sugar free sweetener blend composition includes 0.1% to 1% of stevia extract. The stevia extract is extracted from a plant species known as Stevia rebaudiana from the genus Stevia of the sunflower family (Asteraceae). It is commonly known as candyleaf, sweetleaf or sugarleaf. The stevia extract is a natural sweetener with a high sweetness intensity of 200-250X by weight relative to sugar.

[0019] In an embodiment, the natural sugar free sweetener blend composition includes 40% to 99% of at least one natural polyol. The at least one natural polyol includes erythritol. The key advantage of the at least one natural polyol is that it is reduced in calories and do not cause sudden increases in blood sugar levels.

[0020] In an embodiment, the natural sugar free sweetener blend composition also includes 2% to 25% of at least one natural soluble fiber. The at least one natural soluble fiber is selected from a group consisting of inulin and gum acacia. As used herein the term ‘inulin’ refers to a starchy substance found in a wide variety of fruits, vegetables, and herbs, including wheat, onions, bananas, leeks, artichokes, and asparagus. The inulin is a prebiotic that plays a key role in feeding the good bacteria in your gut and can influence weight-loss. As used herein the term ‘gum acacia’ refers to a natural gum consisting of the hardened sap of two species of the acacia tree, Acacia senegal and Vachellia seyal. The gum acacia reduces cholesterol levels and to help increase weight loss.

[0021] In such an embodiment, the natural sugar free sweetener blend composition includes 1% to 25% of at least one dietary fiber. The at least one dietary fiber includes soluble and insoluble fiber. The at least one dietary fiber includes fructooligosaccharide. The fructooligosaccharide is low-calorie, non-digestible carbohydrate that can improve food taste and texture while aiding immunity, bone health and the growth and balance of important bacteria in the digestive track.

[0022] Further in an embodiment, the natural sugar free sweetener blend composition includes 0.01% to 0.5% of at least one natural flavor. The at least one natural flavor is selected from a group consisting of yeast, mushroom extract, enzymatically modified milk flavor, and natural caramel flavor. The at least one natural flavor helps in enhancing sensory properties of the natural sugar free sweetener blend composition.

[0023] In another embodiment of the present invention, a process for preparing the natural sugar free sweetener blend composition being provided.

[0024] FIG. 1 is a flow diagram (100) representing steps involved in the process for preparing the natural sugar free sweetener blend composition, in accordance with an embodiment of the present invention. The process mainly includes two-stage dry blending process for preparation of the natural sugar free sweetener blend composition.

[0025] In an embodiment, the process for preparing the natural sugar free sweetener blend composition begins with blending stevia extract, at least one natural soluble fiber, at least one dietary fiber, and at least one natural flavor to obtain a stevia blend at step 102. The stevia blend includes the stevia extract in a range from 0.1% to 1%. The at least one dietary fiber includes soluble and insoluble fiber. The at least one dietary fiber includes fructooligosaccharide in a range from 1% to 25%. The at least one natural soluble fiber is selected from a group consisting of inulin or gum acacia. The natural sugar free sweetener blend composition includes the at least one natural soluble fiber in a range from 2% to 25%. The at least one natural flavor is selected from a group consisting of yeast, mushroom extract, enzymatically modified milk flavor, and natural caramel flavor. The natural sugar free sweetener blend composition includes the at least one natural flavor in a range from 0.01% to 0.5%.

[0026] In an embodiment, the stevia blend is mixed with at least one natural polyol to obtain the natural sugar free sweetener blend composition at step 104. The polyol includes erythritol in a range from 40% to 99%. The combination of the at least one soluble natural fiber and the at least one dietary fiber helps to reduce the cooling effect of the at least one natural polyol when used in mithai and desserts.

[0027] The present invention is explained further in the following specific examples which are only by way of illustration and are not to be construed as limiting the scope of the invention.

Table 1 enlists the natural sugar free sweetener blend composition including stevia leaf extract, oligo-fructose (Fructo-oligosaccharide), erythritol, oat fiber, and yeast extract.
Ingredients %
stevia leaf extract 0.48
oligo-fructose (Fructo-oligosaccharide) 19.5
erythritol 70
oat fiber 10
yeast extract 0.02
Total 100
Table 1
Example 1: Effect of natural sugar free sweetener blend composition on nut based dessert
The natural sugar free sweetener blend composition given in Table 1 was tested in cashew and almond dessert. The samples were compared with cashew and almond dessert made with sucrose (25 %) and tested with 15 member untrained sensory panels. The volunteers were assigned to rate sweetness intensity, mouth feel, after taste and overall acceptability. They were asked to rate the hedonic scale from 0 – 9.
From these results, it was confirmed that composition which was made with sucrose and the natural sugar free sweetener blend composition given in Table 1 performed in a very similar manner. The presence of yeast extract and fibers has significantly improved the quality of the sweetness and texture of the dessert. Furthermore, panellists recorded that good quality of nuttiness was witnessed in this natural sugar free sweetener blend composition over the control sample. Particularly, roasted flavour was reported to be enhanced in the sugar-free sweetener dessert.
Example 2: Effect of natural sugar free sweetener blend composition on milk based dessert
Peda, an Indian dessert which is made out of milk solids, was prepared to determine the organoleptic properties of the natural sweetener blend. Fifteen consumer panel members evaluated two samples of the peda. The samples included 1) Peda made with natural sugar free sweetener blend composition given in Table 1 and 2) Peda made with sucrose. These samples were tested with a 15-member untrained sensory panel. The volunteers were assigned to rate sweetness intensity, texture, mouth feel, after taste and overall acceptability. They were asked to rate on hedonics scale from 0 – 9. Results confirmed that Peda made with natural sugar free sweetener blend composition given in Table 1 performed on par with the samples made with sugar. Panel members rated peda prepared with natural sugar free sweetener blend composition had a higher level of milk notes.
[0028] The present invention provides the natural sugar free sweetener blend composition. The natural sugar free sweetener blend composition being of low-calorie and low glycemic index which deliver enhanced sensory, textural and functional properties relative to other tabletop sweeteners available. The natural sugar free sweetener blend composition provided by the present invention has textural, sensory and bulk properties very similar to sugar. The natural sugar free sweetener blend composition provided by the present invention yields an overall sweetness level equivalent to that of sucrose on a volumetric basis and contains 75% less calories than sucrose (sugar). The natural sugar free sweetener blend composition provided by the present invention may be used as a zero calorie sweetener. The natural sugar free sweetener blend composition provided by the present invention may use to prepare sweets and mithai. The natural sugar free sweetener blend composition provided by the present invention is 100% natural. The present invention also provides a process for preparing the natural sugar free sweetener blend composition. The process provided by the present invention is cost-effective and prepares 100% natural and zero calorie sweetener blend composition. The combination of ingredients in the natural sugar free blend composition also helps in delivering a beneficial synergistic effect where the final sweets preparation has optimum level of moisture, texture, bulk, caramelization and sensory properties.

[0029] While specific language has been used to describe the disclosure, any limitations arising on account of the same are not intended. As would be apparent to a person skilled in the art, various working modifications may be made to the method in order to implement the inventive concept as taught herein.

[0030] The figures and the foregoing description give examples of embodiments. Those skilled in the art will appreciate that one or more of the described elements may well be combined into a single functional element. Alternatively, certain elements may be split into multiple functional elements. Elements from one embodiment may be added to another embodiment. Moreover, the actions of any flow diagram need not be implemented in the order shown; nor do all of the acts need to be necessarily performed. Also, those acts that are not dependent on other acts may be performed in parallel with the other acts. The scope of embodiments is by no means limited by these specific examples.
, Claims:WE CLAIM:
1. A natural sugar free sweetener blend composition, comprising:
0.1% to 1% of stevia extract;
40% to 99% of at least one natural polyol;
2% to 25% of at least one natural soluble fiber;
1% to 25% of at least one dietary fiber; and
0.01% to 0.5% of at least one natural flavor.
2. The natural sugar free sweetener blend composition as claimed in claim 1, wherein the at least one natural polyol comprises erythritol.
3. The natural sugar free sweetener blend composition as claimed in claim 1, wherein the at least one natural soluble fiber is selected from a group consisting of inulin and gum acacia.
4. The natural sugar free sweetener blend composition as claimed in claim 1, wherein the at least one dietary fiber is selected from a group consisting of soluble fiber comprising fructooligosaccharide, insoluble fiber and combination thereof.
5. The natural sugar free sweetener blend composition as claimed in claim 1, wherein the at least one natural flavor is selected from a group consisting of yeast, mushroom extract, enzymatically modified milk flavor, and natural caramel flavor.
6. A process for preparing a natural sugar free sweetener blend composition, comprising:
blending stevia extract, at least one natural soluble fiber, at least one dietary fiber, and at least one natural flavor to obtain a stevia blend,
wherein the stevia blend comprises the stevia extract in a range from 0.1% to 1%; and
mixing the stevia blend with at least one natural polyol to obtain the natural sugar free sweetener blend composition.
7. The process as claimed in claim 6, wherein the at least one natural soluble fiber is selected from a group consisting of inulin and gum acacia, in a range from 2% to 25%.
8. The process as claimed in claim 6, wherein the at least one dietary fiber is selected from a group consisting of soluble fiber comprising fructooligosaccharide, insoluble fiber and a combination thereof, in a range from 1% to 25%.
9. The process as claimed in claim 6, wherein the at least one natural flavor is selected from a group consisting of yeast, mushroom extract, enzymatically modified milk flavor, and natural caramel flavor, in a range from 0.01% to 0.5%.
10. The process as claimed in claim 6, wherein the at least one natural polyol comprises erythritol, in a range from 40% to 99%.
Dated this 26th day of September 2022
Signature

Vidya Bhaskar Singh Nandiyal
Patent Agent (IN/PA-2912)
Agent for the Applicant