[0001] Embodiments of the present invention relates to a sweetener composition and more particularly it relates to a natural sweetener composition with low-calorie and low-GI, and process of preparation thereof.

BACKGROUND
[0002] Sweeteners are any of various natural and artificial substances that deliver a sweet taste in food and beverages. The sweetener may be used for processes as food fermentation, preservation, baking and food browning etc. There are many types of sweetener available and it is possible to categorize them into 6 groups such as sugars, sugar alcohols, natural caloric sweeteners, natural zero calorie sweeteners, lower calorie sweetener blends (modified) sugars and artificial sweeteners.

[0003] Lower calorie sweetener blends are primarily made up of high intensity natural (Stevia, Monk Fruit, Thaumatin) or/and artificial sweeteners (Sucralose, Aspartame, Ace-K) blended with a bulking agent or filler (natural or artificial like Maltodextrin, Dextrose, Levulose, Allulose, Lactose, Polyols, Starches, Modified Starches, Polysaccharides, Oligosaccharides etc.). Low calorie natural sweeteners may possess both nutritive and flavoring properties and thus are popular both as food and flavoring agents. However, nutritive sweeteners such as corn syrup and honey are associated with health problems such as obesity and tooth decay or are even a threat to life for diabetics.

[0004] The low calorie natural sweetener blends fall short because of some unfavourable measures such as either the primary sweetener or the bulking agent being artificial ingredient; possess high glycemic index; possess undesirable sensory properties including but not limited to early onset, high sweetness intensity, bitter notes and prolonged lingering with a distinct metallic aftertaste; do not exhibit desired functional properties such as viscosity, texture etc.; lower solubility; lack of safety profiles; thermolability, and hence cannot be used for cooking and baking.

[0005] Hence, there is a need for a natural sweetener composition with low calorie, low GI, thermal stability and favorable taste and textual characteristics, and the process of preparing thereof.

SUMMARY
[0006] In accordance with an embodiment of the invention, a natural sweetener composition is provided. The natural sweetener composition includes a stevia blend comprising Stevia rebaudiana extract, one of mushroom extract andnatural taste modulators like yeast extracts, and one or more natural fibres. The Stevia rebaudiana extract, the one of mushroom extract and natural taste modulators, and the one or more natural fibres being in a ratio ranging from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend. The stevia blend is present in a percentage of = 50% by weight, based on total weight of the natural sweetener composition. The natural sweetener composition also includes one of a natural nutritive andnon-nutritive sweetener.

[0007] In accordance with another embodiment of the invention, a process for synthesizing the natural sweetener composition is provided. The process includes microencapsulating the Stevia rebaudiana extract, the one of the mushroom extract and the natural modulators like yeast extracts, in the one or more natural fibres in a predefined ratio using techniques like spray drying. The predefined ratio of the Stevia rebaudiana extract, the one of the mushroom extract and the natural modulators like yeast extracts, and the one or more natural fibres being in a ratio ranging from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend. The microencapsulated stevia blend is obtained in a powder form. The process further includes blending the stevia blend with one of a natural nutritive and a non-nutritive sweetener to obtain the natural sweetener composition. The stevia blend being less than 50% of the final natural sweetener composition.

[0008] To further clarify the advantages and features of the present disclosure, a more particular description of the disclosure 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 disclosure and are therefore not to be considered limiting in scope. The disclosure 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:

[00010] FIG. 1 is a flow diagram (100) representing steps involved in a process for preparing the natural sweetener composition, in accordance with an embodiment of the present invention.

[00011] 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
[0001] 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.

[0002] 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.

[0003] 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.

[0004] 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.

[0005] Embodiments of the present invention relates to a natural sweetener composition and a process of preparing thereof. The present invention mainly focuses on a low-calorie, low-GI natural sweetener composition which delivers enhanced sensory, textural and functional properties relative to other tabletop sweeteners available. The present invention also provides a process for preparation of the natural sweetener composition. The present invention provides cost effective natural sweetener with low-calorie, low-GI, enhanced sensory properties, increased viscosity, thermostability, and high solubility in water. The natural sweetener provided by the present invention may be used as a zero-calorie sweetener. The provided natural sweetener may also be blended with other natural nutritive or non-nutritive sweeteners in a defined proportion to deliver additional functional properties like enhanced viscosity in beverages and caramelisation in Baking. The provided natural sweetener possess enhanced safety profile compared to available sweeteners.

[0006] The natural sweetener mainly comprises (but not limited to) Stevia rebaudiana extract. The Stevia rebaudiana is a plant species in 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.

[0007] In an embodiment, the natural sweetener composition includes a stevia blend includes Stevia rebaudiana extract, mushroom extract or natural taste modulators, and one or more natural fibres in a ratio ranging from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend. The Stevia rebaudiana extract comprises at least one of Stevioside, Reb A, Reb D, Reb M and combination thereof, with the total steviol glycosides more than 95% by weight. The one or more natural fibres being selected from a group including gum acacia, fructooligosaccharide, inulin, guar gum and combination thereof.

[0008] In an embodiment, yeast extracts are used as the natural taste modulators in the stevia blend. Inclusion of the yeast extracts may result in taste improvement by bringing specific flavor notes, balance the nutritional profile, and masking off-notes originating from plant-proteins or sweeteners and their alternatives.
[0009] The stevia blend results in microencapsulation of the Stevia rebaudiana extract and the mushroom extract or the natural taste modulators in the one or more natural fibres. The microencapsulations appear like a powder and comprises particle size of 100 microns to 800 microns.

[0010] The microencapsulation ensures a slower and sustained release of sweetness, from sweetener composition, while using the same in any food or beverage. This is one of the desirable properties in any sweetener composition which is meant to be used as a substitute to sugar.

[0011] As used herein the term ‘Stevioside’ refers to a glycoside derived from the Stevia plant. As used herein the terms ‘Reb A’, ‘Reb D’ and ‘Reb M’ refer to steviol glycosides present in the stevia plant.

[0012] In an embodiment, the natural sweetener composition also includes a natural nutritive or a non-nutritive sweetener. The stevia blend comprising not more than 50% of the natural sweetener composition on a dry weight basis. The natural nutritive or the non-nutritive sweetener being selected from a group comprising of crystalline fructose, Dextrose, Lactose, Coconut sugar, Erythritol, Xylitol, Maltitol, Allulose etc. The natural sweetener enhances sweetness of the stevia blend while retaining characteristics such as low-GI and low-calorie. The natural sweetener also delivers additional functional benefits like caramelisation in baking.

[0013] In another embodiment of the present invention, a process for preparing the natural sweetener composition being provided. FIG. 1 represents a flow diagram (100) of steps involved in the process for preparing the natural sweetener composition, in accordance with an embodiment of the present invention. The process mainly comprises microencapsulating the Stevia rebaudiana extract and the mushroom extract or the natural taste modulators like yeast extracts into the one or more natural fibres thereby ensuring a slower and more controlled release in the food or beverage matrix.

[0014] The process for preparing the natural sweetener composition begins with microencapsulating a predefined ratio of Stevia rebaudiana extract, the mushroom extract or the natural modulators into one or more natural fibres using techniques like spray drying at step 102. The predefined ratio of the Stevia rebaudiana extract, the one of the mushroom extract and natural modulators like yeast extracts and the one or more natural fibres being in a ratio ranging from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend. The Stevia rebaudiana extract comprises at least one of Stevioside, Reb A, Reb D, Reb M and combination thereof. The one or more natural fibres being selected from a group comprising of gum acacia, fructooligosaccharide, inulin, guar gum and combination thereof.

[0015] The one or more natural fibres reduces the fast onset and sweet spike associated with Stevia rebaudiana extracts. The microencapsulation modulates the sensory properties of Stevia rebaudiana extracts to deliver a more balanced sweetness profile. The mushroom extract addresses the bitter notes of the Stevioside present in the Stevia rebaudiana extracts by acting as a bitter blocker. The mushroom extracts or natural modulators like yeast extracts bind to the bitterness receptors present onto a tongue and reduce the sensory perception and impact of the bitter notes. The mushroom extract also helps in reducing the lingering aftertaste.

[0016] In an embodiment, the spray drying is carried using a spray drier, where inlet temperature and outlet temperature of the spray drier being maintained in the 130 - 160°C and 80 - 110°C range, respectively.

[0017] The stevia blend in the powder form being obtained with a pale white to creamy white in color at step 104. The powder formed stevia blend comprises particle size of 100 microns to 800 microns.

[0018] The stevia blend being blended with a natural nutritive or non-nutritive sweetener to obtain the natural sweetener composition at step 106. The stevia blend comprising not more than 50% of the natural sweetener composition on a dry weight basis. The natural nutritive or the non-nutritive sweetener being selected from a group comprising of crystalline fructose, Dextrose, Lactose, Erythritol, Xylitol, Maltitol, Allulose, Coconut sugar etc.

EXAMPLES
[0001] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.
Table 1 enlist the natural sweetener composition with the Stevia blend comprising of Reb A (Stevia extract), Yeast Extract, Gum Acacia (as a plant fibre), and Fructose as a nutritive sweetener. The natural sweetener composition is a 1:5 replacement for sucrose.
INGREDIENTS %
Fructose 93.38
Gum Acacia 4.8
Reb A extract 1.8
Yeast extract 0.016
TOTAL 100
Table 1
The above natural sweetener composition was tasted by 15 individuals against the following more common natural sweetener composition predominantly available in the market.
Table 2 enlists the natural sweetener composition available in the market.
INGREDIENTS %
Fructose 98.58
Reb A 97 1.4
Yeast extract 0.016
TOTAL 100
Table 2
Example 1
Effect of natural sweetener composition in hot dairy beverages:
The natural sweetener composition 1 (Table 1) was tested in milk tea and instant coffee. The samples were compared with the sweetener composition 2 (listed in Table 2) by a 15 member untrained sensory panel. The volunteers were assigned to rate sweetness intensity, mouth feel, after taste and over all acceptability. They were asked to rate on hedonics scale from 0 – 9.
From the results, it was confirmed that the natural sweetener composition 1 which had nutritive sweetener (fructose), stevia extract, gum acacia (fiber) and mushroom extract performed better than the sweetener composition 2 on all parameters. The natural sweetener composition 1 also enhanced the overall acceptability of the tea and coffee, and was rated 7.5 versus 6.5 with Sweetener composition 2.
Example 2
Effect of natural sweetener in fresh mango and fresh sweet lemon juice:
Fresh mango juice and fresh sweet lemon juice was prepared to compare the sensory properties of the natural sweetener composition (Table 1) against the Sweetener composition (Table 2). The samples included:
1) Mango juice freshly made with natural sweetener composition 1;
2) Sweet lemon juice freshly made with natural sweetener composition 1;
3) Mango juice made with sweetener composition 2; and
4) Sweet lemon juice made with sweetener composition 2.
These samples were tested with a 15-member untrained sensory panel. The volunteers were assigned to rate sweetness intensity, mouth feel, after taste and over all acceptability. They were asked to rate on hedonics scale from 0 – 9. Results confirmed that fresh juices with natural sweetener composition 1 performed better than Sweetener Composition 2 on all the parameters. Further the samples made with Sweetener composition 2 had lower sweetness intensity and overall acceptability. Sample 1 was rated 8.5 versus 7 for Sample 3, and Sample 2 was rated 8.5 versus 7.5 for Sample 4.
[0019] The present invention provides the natural sweetener composition. The natural sweetener composition being of low-calorie and low-GI which delivers enhanced sensory, textural and functional properties relative to other tabletop sweeteners available. The present invention also provides a process for preparation of the natural sweetener composition. The present invention provides cost effective natural sweetener with low-calorie, low-GI, enhanced sensory properties, increased viscosity, thermostability, and high solubility in water. The natural sweetener composition provided by the present invention may be used as a zero-calorie sweetener. The provided natural sweetener may also be blended with other natural nutritive or non-nutritive sweeteners in a defined proportion to deliver additional functional properties like enhanced viscosity in beverages and caramelisation in Baking. The provided natural sweetener composition possess enhanced safety profile compared to available sweeteners.

[0020] 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.

[0021] 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 dependant 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 sweetener composition comprising:

a stevia blend comprising Stevia rebaudiana extract, one of mushroom extract and natural taste modulators, and one or more natural fibres,
wherein the Stevia rebaudiana extract, the one of the mushroom extract and the natural taste modulators, and the one or more natural fibres being in a ratio ranging from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend; and
one of a natural nutritive sweetener and a non-nutritive sweetener,
wherein the stevia blend is present in a percentage of = 50% by weight, based on total weight of the natural sweetener composition.
2. The natural sweetener composition as claimed in claim 1, wherein the Stevia rebaudiana extract comprises > 95% steviol glycosides.
3. The natural sweetener composition as claimed in claim 1, wherein the natural taste modulators comprise yeast extracts.
4. The natural sweetener composition as claimed in claim 1, wherein the Stevia rebaudiana extract comprises at least one of Stevioside, Reb A, Reb D, Reb M or any combination thereof.
5. The natural sweetener composition as claimed in claim 1, wherein the one or more natural fibres being selected from a group comprising of gum acacia, fructooligosaccharide, inulin, guar gum or any combination thereof.
6. The natural sweetener composition as claimed in claim 1, wherein the one of the natural nutritive and the non-nutritive sweetener being selected from a group comprising of crystalline fructose, dextrose, lactose, erythritol, xylitol, allulose, maltitol and coconut sugar.
7. The natural sweetener composition as claimed in claim 1, wherein the stevia blend results in microencapsulation of the Stevia rebaudiana extract and one of the mushroom extract and the natural taste modulators in the one or more natural fibres.
8. A process for preparing a natural sweetener comprising:
(a) microencapsulating a predefined ratio of Stevia rebaudiana extract, one of mushroom extract and natural taste modulators into one or more natural fibres using spray drying,
wherein the predefined ratio of the Stevia rebaudiana extract, one of the mushroom extract and the natural taste modulators like yeast extracts and, the one or more natural fibres ranges from 1:0.01:2 to 1:0.15:20 on a dry weight basis of the blend;
(b) obtaining a stevia blend in a powdered form from step (a),
wherein particle size of the powder form ranges between 100 microns to 800 microns; and
(c) blending the stevia blend with one of a natural nutritive and a non-nutritive sweetener to obtain the natural sweetener composition,
wherein the stevia blend comprises not more than 50% of the natural sweetener composition on a dry weight basis.
9. The process as claimed in claim 8, wherein the Stevia rebaudiana extract comprises at least one of Stevioside, Reb A, Reb D, Reb M or any combination thereof.
10. The process as claimed in claim 8, wherein the one or more natural fibres being selected from a group comprising of gum acacia, fructooligosaccharide, inulin, guar gum or any combination thereof.
11. The process as claimed in claim 8, wherein the spray drying is carried using a spray drier, where inlet temperature and outlet temperature of the spray drier being maintained at 130 - 160°C and 80 - 110°C, respectively.
12. The process as claimed in claim 8, wherein one of the natural nutritive and the non-nutritive sweetener being selected from a group comprising of crystalline fructose, dextrose, lactose, erythritol, xylitol, allulose, maltitol and coconut sugar.