FORM2
THE PATENTS ACT, 1970
(39 of 1970)
&
The Patents Rules, 2003
PROVISIONAL SPECIFICATION
(See section 10; rule 13)
1. Title of the invention - COMPOSITION FOR SUGAR-FREE PRODUCTS.

2. Applicant(s)
(a) NAME: CADILA HEALTHCARE LIMITED.
(b) NATIONALITY: INDIAN
(c) ADDRESS: SARKHEJ-BAVLA N.H. No. 8A, MORAIYA, Tal. SANAND, Dist.: AHMEDABAD-382 210, GUJARAT, INDIA
3. PREAMBLE TO THE DESCRIPTION:
The following specification describes the invention

10 JUN 2008

COMPOSITION FOR SUGAR-FREE PRODUCTS
FIELD OF THE INVENTION
The present invention relates to composition for preparing sugar-free products. More particularly, the present invention relates to ready made composition for preparing sugar-free products like Indian traditional sweets, baked goods, snack foods, diary products and the like.
BACKGROUND OF THE INVENTION
Sugar is a popular sweetening additive in human food preparation. By sugar is understood sucrose but also other commonly used calorie rich sweetening additives such as glucose, fructose and high fructose corn syrups. Popular feeding habits tend to show an over consumption of sugar. However, among other due to its high calorie content, high uptake of sugar is not recommended for dietary reasons. The most common adverse health effects of sugar are tooth decay and obesity. The rapid introduction in the 1970s of high-fructose corn syrup into the food supply, particularly in soft drinks, has been recognized as an important factor contributing to the obesity epidemic that has swept the world in the last 30 years. Further, people with diabetes need to control the intake of sugar. A high level of glucose in the blood is harmful. Even though the symptoms are not immediately severe, over time, uncontrolled high blood sugar levels can damage the smaller blood vessels, leading to complications including irreversible damage to the eyes and kidneys. Nerves can also be damaged, which can affect internal organs as well as the ability to feel sensations and pain. Uncontrolled diabetes increases the risk of cardiovascular diseases such as heart attack and stroke. Therefore, sugar replacement solutions for popular foodstuffs are of high value.
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The most effective way to obtain and maintain permanent weight loss is by reducing calorie intake. Unfortunately, people are born liking the sensation of sweetness which makes it more difficult for them to resist ingesting foods and beverages which contain high-calorie sugars and sweeteners such as, for example, sucrose, fructose, honey and corn syrup. Additionally, food manufactures that produce low or reduced fat products often increase the sugar or sweetener content of their products to offset the loss of taste and texture typically associated with reducing fat content.
Indian traditional sweets play an important role in our daily life always associated with happy and festive occasions. Rough estimate indicates that this age-old, cottage scale industry is the major consumer of sugar in the country and they are popular throughout the country. Sugar content in these products varies and is upto 40-50%. Due to increased public awareness and health consciousness of the public, the demand for dietetic foods is increasing throughout the world including in our country.
There is no literature on preparation of sugar-free Indian traditional sweets.
PCT application No. 2004084642 discloses synergistic sugar-free syrup composition useful for preparing traditional Indian sweets, said syrup composition comprising 25.0 to 99. 99 % by wt sorbitol, 0.01 to 20.0 % by wt. mannitol, up to 70.0 % by wt. water and upto 0.5 gms of an intense sweetener per 500 gms of final syrup.
U.S. Patent No. 6,444, 250 discloses transparent liquid mixture containing lactitol, other polyols and or hydrogenated polydextrose suitable for use as a sweetener in hard-boiled sweets, soft confectionery, ice-cream products and bakery products is prepared.
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U.S. Patent No. 6,399,142 discloses novel liquid foods containing water and inulin fractions along with artificial sweeteners such as aspartame, sucralose, saccharin or one or more polyols.
U.S. Patent No. 6,372,271 discloses sweet-coated chewing sweet, containing at least one sweetening agent, with a soft caramel centre, a sweet-coated outer layer and a stabilising layer enveloping the soft caramel centre and arranged between the soft caramel centre and the sweet-coated outer layer, wherein the stabilising layer is a soft caramel layer, the sweet-coated chewing sweet is sugar-free and the sweetening agent is hydrogenated isomaltulose or a mixture of 1,1-GPS (l-o-.alpha.-D-glucopyranosyl-D-sorbitol), 1,1 -GPM (1 -o-.alpha:-D-glucopyranosyl-mannitol) and 1,6-GPS (6-o-.alpha.-D-glucopyranosyl-D-sorbitol) and optionally sorbitol, mannitol, hydrogenated or non-hydrogenated oligosaccharides.
U.S. Patent No. 5,900,261 discloses hard crystalline coating consisting of at least 90% of a polyol mixture consisting of about 20-50% mannitol or about 5-50% glucose 1-6 mannitol, the balance for 100% of dry matter content of the mixture consisting of polyol selected from xylitol, maltitol and lactitol was reported.
U.S. Patent No.5,629,042 discloses sugar-free hard boiled candy containing: more than 3% of water, on a dry matter basis, from 5 to 100% of at least one crystallizable polyol, the balance to 100% being essentially a composition of slightly digestible or hydrogenated carbohydrates which are suitable for conferring on the sugar-free hard boiled candy a glass transition temperature at least equal to 38.degree.C, this temperature being measured for a water content of about 3.2%.
U.S. Patent No.5,017,392 discloses sugar free chocolate coating for a frozen dairy dessert comprising 4.5-10% milk solids, 16-19.1% chocolate flavoring substance, 5-10% mannitol, 0.35-0. 5% lecithin, 12-25% polydextrose, 0.11-0. 13%
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aspartame, 0-2% black cocoa, 0-8% cocoa butter and the balance vegetable oil is prepared.
U.S. Patent No.4,980,189 discloses sucrose free chocolate crumb consisting of sugar alcohols, isomaltulose, isomaltose, leucrose and polydextrose and mixtures thereof mixed with whole and skimmed milk powder, chocolate liquor, drying and prepared chocolate.
Sugar imparts not only sweetness but also other desirable characteristics such as body, texture and mouth feel to most of the traditional sweets. Hence, selection of alternative sweeteners is very important to get the products comparable with those of sugar counterparts. Intense sweeteners such as sucralose, aspartame, acesulfame K impart only sweetness but not the other characteristics.
The drawbacks of the above-cited literature are: processes and products prepared are of Western type confectionery and are entirely different and are not applicable to processing or product formulations of the present invention. These processes or type and proportions of sweeteners are not suitable for preparation of traditional sweets, as they require characteristic consistency of the syrup for penetration into the products such as Jamun, Rasogolla, Boondi and also binding for Laddu. Hence, selection of sweetener blend and consistency or strength of the syrups is very important to impart the characteristics similar to those of sugar in traditional sweets.
In view of the above, there is a need and demand for sugar-free sweetener composition that may be utilized in food products such as Indian traditional sweets baked goods, snack foods, diary products and the like.
The inventors of the present invention during their continuous efforts to develop sugar-free composition found that a composition comprising high intensity
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sweetener, bulking agent, flavoring agent and preservative produces stable sugar-free composition which is used for making Indian traditional sweets, baked goods, snack foods, diary products and the like.
SUMMARY OF THE INVENTION
The present invention provides sugar-free composition comprising high intensity sweetener, bulking agent, flavoring agent and preservative.
The present invention provides sugar-free composition comprising high intensity sweetener, bulking agent, flavoring agent and preservative, for preparing Indian traditional sweets, baked goods, snack foods, diary products and the like.
The present invention also provides process for preparing sugar-free composition which is used for preparing Indian traditional sweets, baked goods, snack foods, diary products and the like.
DETAILED DESCRIPTION OF THE INVENTION
In an embodiment of the present invention provides sugar-free composition comprising high intensity sweetener, bulking agent, flavoring agent and preservative.
In an embodiment of the present invention provides sugar-free composition for preparing Indian traditional sweets, baked goods, snack foods, diary products and the like comprising high intensity sweetener, bulking agent, flavoring agent and preservative.
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In an embodiment of the present invention provides sugar-free composition for preparing Indian traditional sweets, baked goods, snack foods, diary products and the like comprising of about 0.1-about 5% by wt of high intensity sweetener, about 90- about 99.5% by wt of bulking agent, about 0.1- about 4% by wt of flavoring agent and about 0.01- about 4% by wt of preservative.
Suitable high intensity sweeteners used according to the present invention are from the group consisting of sucralose, stevia, aspartame, acesulfame, alitame, brazzein, cyclamic acid, dihydrochalcones, extract of dioscorophyllum cumminsii, extract of the fruit of pentadiplandra brazzeana, glycyrrhizin, hemandulcin, monellin, mogroside, neotame, neohesperidin, saccharin, thaumatin and combinations thereof.
Suitable bulking agents used according to the present invention are selected from the group consisting of polydextrose, glucose, allose, altrose, mannose, idose, galactose, talose, ribose, arabinose, xylose, lyxose, cellobiose, gentiobiose, isomaltose, lactose, laminarabinose, maltose, amylose, mannobiose, xylobiose, trehalose, cellobiose, lactulose, fructose, tagatose, lactitol, aerated sugars, aerated polyols, aerated complex carbohydrates, cyclodextrins, raffinose, cellulose, inulin, gum arabic, nutriose, maltodextrin, fibrisol, raftiline, raftilose, isomalt, lactitol, maltitol, xylitol, erythritol, mannitol, sorbitol, soluble fiber, protein, calcium citrate, calcium lactate and combinations thereof.
Suitable flavoring agents used according to the present invention are selected from the group consisting of cardamom, cashew, almond, pista, kesar and combinations thereof.
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Suitable preservatives used according to the present invention are selected from the group consisting of potassium sorbate, sorbic acid, benzoic acid and combinations thereof.
In another embodiment of the present invention, the traditional Indian sweets include but not limited to bundi laddoo, gulab jamun, basan laddu, kaju katli, rasagolla, besan burfi, karanji, gaajar halwa, pineapple malai burfi, sheera, shakkar para, ras malai, milk penda and the like.
In another embodiment, the present invention also provides process for preparing sugar-free composition comprising mixing high intensity sweetener, bulking agent, flavoring agent and preservative.
In another embodiment, the present invention also provides process for preparing sugar-free composition comprising mixing about 0.1-about 5% by wt of high intensity sweetener, about 90- about 99.5% by wt of bulking agent, about 0.1-about 4% by wt of flavoring agent and about 0.01- about 4% by wt of preservative.
The sugar-free composition of the present invention may be in the form of powder mix or shaped into any type.
The sugar-free composition of the present invention may be used for preparing syrup for sweets like bundi laddoo, gulab jamun, kaju katli, gaajar halwa, pineapple malai burfi, rasagolla, ras malai, milk penda and the like.
The sugar-free composition of the present invention may also be used as direct powder mix for preparing basan laddu, baked goods like biscuits and the like.
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In another embodiment, the percentages of high intensity sweetener, bulking
agent, flavoring agent and preservatives may be appropriately altered depending
on the type of the product.
In another embodiment, the quantity of water and sugar-free composition of the
present invention for preparing syrup will be different for different types of
sweets.
The following examples are given by the way of illustration of the present invention and therefore should not be constructed to limit the scope of the present invention.
Example 1:
Bundi laddoo Sugar-free composition for preparing syrup:

S.No Ingredients %w/w
1 Polydextrose 99.41
2 Sucralose 0.25
3 Cardamom powder 0.25
4 Potassium sorbate 0.09
Syrup preparation process:
Step 1: Take 300g of above composition in a bowl
Step 2: Adding 350ml of water to step 1
Step 3: Boiling it till syrup is formed and cool it down.
Process for preparing bundi laddoo:
The fried Bundi was prepared by frying the batter consisting of bengalgram flour and water in refined sunflower oil at 160°C for about 90 sec.
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The fried bundi (350g) was added to the syrup preparation and mix and shape accordingly to give sugar-free bundi laddoo.
Example 2:
Gulab jamun:
Sugar-free composition for preparing syrup:

S.No Ingredients %w/w
1 Polydextrose 99.34
2 Sucralose 0.25
3 Cardamom powder 0.25
4 Potassium sorbate 0.16
Syrup preparation process:
Step 1: Take 400g of above composition in a bowl
Step 2: Adding 500ml of water to step 1
Step 3: Boiling it till syrup is formed.
Process for preparing Gulab jamun:
Jamun was prepared using commercially available instant mix and fried in a blend
of refined groundnut oil.
The fried Jamun balls are then soaked in the above syrup while hot for about 4 hours to get ready to eat sugar-free sweet Jamun.
Example 3:
Besan laddoo: Sugar-free composition:
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S.No Ingredients %w/w
1 Polydextrose 98.54
2 Sucralose 0.47
3 Cardamom powder 0.56
4 Potassium sorbate 0.43
Preparion of Besan laddoo:
Step 1: Take about 1kg of besan in bowl/bandi
Step 2: add 400g of ghee to above step 1 and mix
Step 3: Roast the above step 2 mixture till the besan appears as golden yellow and cool.
Step 4: Mix step 3 mixture with 560g sugar-free composition to form a sugar-free besan mixture
Step 5: Mixture of step 4 is shaped and sized accordingly to desired size and shape to form ready to eat sugar-free besan laddoo.
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