Description:F O R M 2
THE PATENTS ACT, 1970
(39 of 1970)
The patent Rule, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)

SWEETENER PREMIXES TO MAKE SUGAR FREE SWEETS AND METHOD OF PREPARATION OF PREMIXES AND SWEETS THEREOF

NIVASAT FOODS PVT LTD
Gala No. B/14, Hira Hari Ind Est, S No. 231 and 23,Vasai, Palghar, Maharashtra, 401208, India.

The following specification describes the invention and the manner in which is to be performed:
TECHNICAL FIELD
[0001] The present invention relates to the field of food technology. More particularly, the present invention relates to a sugar free sweets and sweetener premix and method of their preparation.
BACKGROUND
[0002] Background description includes information that may be useful in understanding the present invention.
[0003] Health-conscious consumers are becoming increasingly concerned about reducing sugar intake in their diets, and there is a strong desire for food products with low sugar content. However, sugars are an important food ingredient and, in addition to imparting natural sweetness to food products, they also function to impart bulk, thus contributing to the structure, volume, and mouthfeel of the final food product.
[0004] Sugar is a naturally occurring sweetener that, as noted above, provides food products with a sweet taste that is strongly preferred by consumers, but is also high in calories, leading to the development of healthier, non-caloric or low-calorie alternative sweeteners. strongly sought after. There are many approaches well known in the art involving the replacement or reduction of sugar in food products, such as using artificial sweeteners to replace natural sugar.
[0005] More specifically, for example, in fat-based confectionery products such as chocolate, many attempts have been made to use reduced sugar alcohols or polyols to provide sugar substitutes. Other approaches include the use of bulking agents such as fiber that are non-caloric or low-calorie to replace sugar in chocolate compositions.
[0006] However, these approaches also have drawbacks, for example, polyols have an undesirable laxative effect, and such artificial sweeteners are disappointing to consumers who prefer clean label products. Known to be unpopular. There are also certain drawbacks associated with the use of bulking agents to replace sugar in food products, primarily that they produce undesirable use-related effects on sweetness, usually reduced sweetness.
[0007] Accordingly, it is generally well known to those skilled in the art of food manufacturing that replacement or reduction of sugar in food compositions usually has a negative impact on aroma as well as other taste components. For example, sugar substitutes delay the onset of sweetness perception and prolong sweetness compared to natural sugars, which may result in a change in the taste balance of food compositions.
[0008] In addition, sugar substitutes fail to deliver the same sweet taste as natural sugars and also exhibit metallic, cooling, astringent, licorice-like textures, and a bitter aftertaste.
[0009] In addition, sugar imparts specific organoleptic and sensory properties to products that are very difficult to reproduce with the sugar substitutes mentioned above. Therefore, while the calorie content is reduced, the eating experience is often compromised. Means proposed to overcome these problems often involve increasing the fat content, which undermines the potential health benefits. Further, this problem becomes more severe in case of Indian sweets where taste and texture of the final product majorly depends on the sugar.
[0010] Accordingly, the problem remains of providing a reduced calorie or reduced sugar alternative product without adversely affecting the perception of sweetness and/or any of the above attendant problems of prior art solutions. Thus, there remains a need to provide low-calorie sugar substitutes that can be used in food products, especially Indian sweets that avoid the problems of reduced or reduced sweetness, bitter aftertastes and off-flavours, and that retain organoleptic properties.
[0011] Also, in addition to the sugar substitutes, there arises a need to provide the recipe/ method of preparation of the Indian sweets by using these alternatives such that the final product is at par with the conventional taste.

OBJECTS OF THE INVENTION
[0012] Some of the objects of the present disclosure, which at least one embodiment herein satisfy, are listed hereinbelow.
[0013] The principal object of the present subject matter is to provide a sugar free sweet, especially Indian sweets.
[0014] Another object of the present subject matter is to provide a method of preparation of sugar free sweets.
[0015] Another object of the present subject matter is to provide a sweetener premix comprising Maltitol, Sorbitol, Dextrose Erythritol, Fructooligosaccharides (FOS), Isomalt, Xylitol, Levulose, Stevia and Blocker.
[0016] Another object of the present subject matter is to provide a sweetener premix syrup comprising maltitol, Sorbitol, Dextrose Erythritol, Fructooligosaccharides (FOS), Isomalt, Xylitol, Levulose, Stevia and Blocker.
[0017] Another object of the present subject matter is to provide a kit containing sweetener premix for making sugar free sweets.
[0018] These and other objects and advantages will become more apparent when reference is made to the following description and accompanying drawings.

SUMMARY
[0019] This summary is provided to introduce concepts related to sugar free sweetener premix and sugar free sweets and their method of preparation. The said sweetener premixes does not contain any ounce of sugar/refined sugar and are totally sugar free. Prior art literature has disclosed many alternatives to sugar which may provide a good taste as sugar but have limitations of bitter after taste, indissolubility, off taste etc. This problem becomes more severe in case of Indian sweets where taste is majorly dependent on the sugar quantity and quality. In case of Indian sweets, commercial value of product significantly reduces if the sweetener is not up to the mark and provides bitter aftertaste, off taste or is required in large quantities to provide required sweetness. These limitations have been addressed in the present invention by providing a sweetener premix which is a combination of sweeteners whose concentrations have been standardised and optimised after lots of combinations and permutations such that resultant product provides sweetness equivalent to refined sugar but has not bitter aftertaste, off taste, indissolubility and can be used in preparation of Indian sweets as well as in confectionaries. Same also provides a low-calorie version of Indian sweets.
[0020] Further, this invention provides the method of preparation of various Indian sweets such as milk-based sweets, dry fruit sweets, flour based sweets and sweets for diabetic persons by using the sweetener compositions and Sweetener premixes of the present invention. Instant invention further provides different sweetener premixes for different type of Indian sweets.
[0021] Furthermore, present invention provides the kits comprising the sweetener premixes for milk-based sweets, dry fruit-based sweets, flour-based sweets and sweets for diabetics. The kit may be in varied sizes depending upon domestic and commercial utility.
[0022] Various objects, features, aspects and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments, along with the accompanying drawing figures in which like numerals represent like components.

BRIEF DESCRIPTION OF THE DRAWINGS
[0023] The illustrated embodiments of the subject matter will be understood by reference to the drawings that are consistent with the subject matter as claimed herein
DETAILED DESCRIPTION
[0024] The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the number of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents and alternatives falling within the scope of the present disclosure as defined by the appended claims.
[0025] It is also to be understood that various quantities and ratios may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
[0026] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
[0027] It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
[0028] In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
[0029] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
[0030] It should be noted that the description merely illustrates the principles of the present subject matter. It will thus be appreciated that those skilled in the art will be able to devise various arrangements that, although not explicitly described herein, embody the principles of the present subject matter and are included within its scope.
[0031] An aspect of the invention refers to a sugar free dry fruit sweets comprising method of preparation as below-
i. Soaking cashews (100-150g) in water for 1-2 hours.
ii. Making a thick paste by grinding.
iii. Mixing cashew thick paste with sweetener premix comprising 38-42% erythritol, 17-20% Fructooligosaccharides (FOS), 23-25% isomalt, 17-21% Levulose, 0.10-0.25% stevia powder, 0.10-0.25 % blocker at 60-70oC for 30- 60 minutes.
iv. Adding saffron (1%) and chopped almond (40%) and mixing and kneading to get a soft dough.
v. Spreading and cooling the dough on the greased trays and cutting into desired shapes and sizes.
[0032] In an embodiment of the present invention, 10% clarified butter may be added in non- vegan sweets.
[0033] An aspect of the invention refers to a sugar free milk-based sweets comprising method of preparation as below-
i. Mixing 60-80 grams of sweetener premix comprising 48-50 % Maltitol, 48-52 % Sorbitol, 0.10-0.2% Stevia and 0.10-0.2% Blocker in 900-1100 ml of milk followed by mixing and heating at 40-45 degree Celsius for 20-25 minutes.
ii. Incubating the solution of step i for 12- 14 hours.
iii. Transferring the incubated solution into the trays and cut into appropriate sizes.
[0034] An aspect of the invention refers to a sugar free sweet comprising method of preparation as below-
i. Making sugar syrup by mixing 49-51% sorbitol, 49-51% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker with water to attain final concentration of 60o Brix.
ii. Roasting gram flour in clarified butter at 40-45 degree celsius and 30-40 minutes
iii. Adding sweetener syrup of step (i) to the roasted gram flour and mixing at 40-50oC for 30-40 minutes.
iv. Spreading the mixture of step (iii) on greased trays, cooled to room temperature and cutting into the required shape and size.

[0035] In preferred embodiment of the invention, Sweetener premix for preparing sugar free dry fruits-based sweets comprising
i. Erthritol-38-42 %
ii. Fructooligosaccharides (FOS)- 17-20%
iii. lsomalt - 23-25%
iv. Levulose- 17-21%
v. Stevia- 0.10-0.25%
vi. Blocker- 0.10-0.25%
[0036] In preferred embodiment of the invention, Sweetener premix for preparing sugar free milk-based sweets comprising
i. Maltitol - 48-50 %
ii. Sorbitol- 48-52 %
iii. Stevia- 0.10-0.2%
iv. Blocker- 0.10-0.2%
[0037] In preferred embodiment of the invention, Sweetener premix for sweets made for diabetic persons comprising
i. Erthritol-78-82%
ii. Fructooligosaccharides (FOS)- 8-10%
iii. Xylitol- 5-8%
iv. Stevia- 0.05-0.20%
v. Blocker- 0.05-0.20%

[0038] In an embodiment of the invention, sweetener premix for diabetics is used in place of sweetener to make sweets for diabetic patients.
[0039] In preferred embodiment of the invention, Sweetener premix syrup for preparing sugar comprising
i. Sorbitol- 49-51%
ii. Levulose- 49-51%
iii. stevia powder- 0.10-0.20%
iv. Blocker- 0.10-0.20%
v. Water

[0040] In another embodiment of the invention, sweetener constituents as mentioned hereinabove, may be mixed in specified concentrations and used as sweetener premix.

[0041] In a preferred embodiment, as described above, the present invention provides a sugar free sweetener syrup premix (60o Brix) comprising 49-51% sorbitol, 49-51% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker and water.

[0042] In a preferred embodiment, the present invention refers to a kit comprising the sweetener premixes for sugar free milk-based sweets comprising 48-50 % Maltitol, 48-52 % Sorbitol, 0.10-0.2% Stevia and 0.10-0.2% Blocker.
[0043] In a preferred embodiment, the present invention refers to a kit comprising the sweetener premixes for sugar free dry fruit sweets comprising 38-42% erythritol, 17-20% Fructooligosaccharides (FOS), 23-25% isomalt, 17-21% Levulose, 0.10-0.25% stevia powder, 0.10-0.25 % blocker

[0044] In a preferred embodiment, the present invention refers to a kit comprising the sweetener premixes for sugar free sweets for diabetics comprising 78-82% Erythritol, 8-10% Fructooligosaccharides (FOS), 5-8% Xylitol, 0.05-0.20 % Stevia and 0.05-0.20% Blocker.

[0045] In a preferred embodiment, as described above, the present invention refers to a kit comprising sugar free sweetener syrup premix (60o Brix) comprising 46-51% sorbitol, 48-52% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker and water.

[0046] In the kit according to the present invention, a sweetener premix for making sweets namely milk-based sweets, dry fruit sweets, liquid sweets, sweets for diabetics may be provided in single kit in different sachets, packets, containers or suitable packaging material.

Hereinafter, the present disclosure is being described in further detail through examples. However, the following examples are for illustrative purposes only and it will be apparent to those of ordinary skill in the art that the scope of the present disclosure is not limited by the examples.
Example 1
[0045] Almonds, cashews, saffron, gram flour, saffron were procured from vendors in Mumbai, India.
[0046] Method of preparation of sugar free sweet of present invention-
i. Soaking 100 g cashews in water for 1 hours.
ii. Making a thick paste by grinding to achieve toothpaste like consistency.
iii. Mixing cashew thick paste with sweetener premix comprising 39% erythritol, 17% Fructooligosaccharides (FOS), 22% isomalt, 18% Levulose, 0.10 % stevia powder, 0.1 % blocker at 60oC for 60 minutes.
iv. Adding clarified butter (10%), saffron (1%) and chopped almond (40%) and mixing and kneading to get a soft dough.
v. Spreading and cooling the dough on the greased trays and cutting into desired shapes and sizes.
Example 2
[0047] Method of preparation of sugar free sweet with sweetener syrup of present invention-
Some sweets require the sugar to be added in the syrup form i.e. liquid form. The present invention also provides the method of preparation and method to use the sweetener premix syrup for these sweets. The steps are as below-
i. Mixing 49-51% sorbitol, 49-51% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker with water to make attain final concentration of 60o Brix.
ii. Roasting 800- 900 g gram flour in clarified butter at 30-40oC for 25 minutes.
iii. Adding sweetener syrup of step (i) to the roasted gram flour and mixing at 40-50oC for 30-40 minutes.
iv. Spreading the mixture of step (iii) on greased trays, cooled to room temperature and cutting into the required shape and size.

Method of preparation of sugar free milk-based sweets –

i. Mixing 60-80 grams of sweetener Premix comprising 48-50 % Maltitol, 48-52 % Sorbitol, 0.10-0.2% Stevia and 0.10-0.2% Blocker in 900-1100 ml of milk followed by mixing and heating at 40-45 degree Celsius for 20-25 minutes.
ii. Incubating the solution of step i for 12- 14 hours.
iii. Transferring the incubated solution into the trays and cut into appropriate sizes.

Method of preparation of sugar free dry fruit sweets -
i. Soaking cashews (100-150g) in water for 1-2 hours.
ii. Making a thick paste by grinding.
iii. Mixing cashew thick paste with sweetener premix comprising 38-42% erythritol, 17-20% Fructooligosaccharides (FOS), 23-25% isomalt, 17-21% Levulose, 0.10-0.25% stevia powder, 0.10-0.25 % blocker at 60-70oC for 30- 60 minutes.
iv. Adding saffron (1%) and chopped almond (40%) and mixing and kneading to get a soft dough.
v. Spreading and cooling the dough on the greased trays and cutting into desired shapes and sizes.
[0048] In the view of the foregoing, it is evident that the present invention provides a sweetener premix which is a combination of sweeteners whose concentrations have been standardised and optimised after lots of combinations and permutations such that resultant product provides sweetness equivalent to refined sugar but has not bitter aftertaste, off taste, indissolubility like other sugar alternatives and can be used in preparation of Indian sweets as well as in confectionaries. Same also provides a low-calorie version of Indian sweets. Further, this invention provides the method of preparation of various Indian sweets such as milk-based sweets, dry fruit sweets, flour based sweets and sweets for diabetic persons by using the sweetener compositions and Sweetener premixes of the present invention. The resultant sweets are at par organoleptically with the traditional Indian sweets. Instant invention further provides different sweetener premixes for different type of Indian sweets.

[0049] It will be understood by those within the art that, in general, terms used herein, and especially in the appended claims (e.g., bodies of the appended claims) are generally intended as “open” terms (e.g., the term “including” should be interpreted as “including but not limited to,” the term “having” should be interpreted as “having at least,” the term “includes” should be interpreted as “includes but is not limited to,” etc.). It will be further understood by those within the art that if a specific number of an introduced claim recitation is intended, such an intent will be explicitly recited in the claim, and in the absence of such recitation no such intent is present. For example, as an aid to understanding, the following appended claims may contain usage of the introductory phrases “at least one” and “one or more” to introduce claim recitations. However, the use of such phrases should not be construed to imply that the introduction of a claim recitation by the indefinite articles “a” or “an” limits any particular claim containing such introduced claim recitation to inventions containing only one such recitation, even when the same claim includes the introductory phrases “one or more” or “at least one” and indefinite articles such as “a” or “an” (e.g., “a” and/or “an” should typically be interpreted to mean “at least one” or “one or more”); the same holds true for the use of definite articles used to introduce claim recitations. In addition, even if a specific number of an introduced claim recitation is explicitly recited, those skilled in the art will recognize that such recitation should typically be interpreted to mean at least the recited number (e.g., the bare recitation of “two recitations,” without other modifiers, typically means at least two recitations, or two or more recitations).
[0050] While the foregoing describes various embodiments of the invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.

Dated: 25-02-2024

Shweta Sen
IN/PA No- 3010
(Patent Agent for Applicant)

, C , C , Claims:WE CLAIM:
1. A sugar free sweet comprising method of preparation as below-
i. Making sweetener syrup by mixing 49-51% sorbitol, 49-51% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker with water to make attain final concentration of 60o Brix.
ii. Roasting gram flour in clarified butter at 40-45 degree celsius and 30-40 minutes
iii. Adding sweetener syrup of step (i) to the roasted gram flour and mixing at 40-50oC for 30-40 minutes.
iv. Spreading the mixture of step (iii) on greased trays, cooled to room temperature and cutting into the required shape and size.

2. A sugar free dry fruit-based sweets comprising method of preparation as below-
i. Soaking cashews (100-150g) in water for 1-2 hours.
ii. Making a thick paste by grinding.
iii. Mixing cashew thick paste with sweetener premix comprising 38-42% erythritol, 17-20% Fructooligosaccharides (FOS), 23-25% isomalt, 17-21% Levulose, 0.10-0.25% stevia powder, 0.10-0.25 % blocker at 60-70oC for 30- 60 minutes.
iv. Adding saffron (1%) and chopped almond (40%) and mixing and kneading to get a soft dough.
v. Spreading and cooling the dough on the greased trays and cutting into desired shapes and sizes.
3. A sugar free milk-based sweets comprising method of preparation as below-
i. Mixing 60-80 grams of sweetener Premix comprising 48-50 % Maltitol, 48-52 % Sorbitol, 0.10-0.2% Stevia and 0.10-0.2% Blocker in 900-1100 ml of milk followed by mixing and heating at 40-45 degree Celsius for 20-25 minutes.
ii. Incubating the solution of step i for 12- 14 hours.
iii. Transferring the incubated solution into the trays and cut into appropriate sizes.

4. A Sweetener premix for preparing sugar free dry fruits-based sweets comprising
i. Erthritol-38-42 %
ii. Fructooligosaccharides (FOS)- 17-20%
iii. lsomalt - 23-25%
iv. Levulose- 17-21%
v. Stevia- 0.10-0.25%
vi. Blocker- 0.10-0.25%

5. A Sweetener premix for preparing sugar free milk-based sweets comprising
i. Maltitol -48-50 %
ii. Sorbitol- 48-52%
iii. Stevia- 0.10-0.2%
iv. Blocker- 0.10-0.2%
6. A sweetener premix for sweets made for diabetic persons comprising
i. Erthritol-78-82%
ii. FOS- 8-10%
iii. Xylitol- 5-8%
iv. Stevia- 0.05-0.20%
v. Blocker- 0.05-0.20%
7. A sugar free sweetener syrup premix (60o Brix) comprising 49-51% sorbitol, 49-51% Levulose, 0.10-0.20% stevia powder, 0.10-0.20% blocker and water.
8. A kit comprising the sweetener premixes for sugar free milk-based sweets comprising 48-50 % Maltitol, 48-52 % Sorbitol, 0.10-0.2% Stevia and 0.10-0.2% Blocker.
9. A kit comprising the sweetener premixes for sugar free dry fruit sweets comprising 38-42% erythritol, 17-20% Fructooligosaccharides (FOS), 23-25% isomalt, 17-21% Levulose, 0.10-0.25% stevia powder, 0.10-0.25 % blocker.
10. A kit comprising the sweetener premixes for sugar free sweets for diabetics comprising 78-82% Erythritol, 8-10% Fructooligosaccharides (FOS), 5-8% Xylitol, 0.05-0.20 % Stevia and 0.05-0.20% Blocker.
Dated: 25-02-2024

Shweta Sen
IN/PA No- 3010
(Patent Agent for Applicant)