US2007098867A1PendingUtilityA1

Low carbohydrate sweetener

Assignee: SINGER MICHAEL APriority: Jun 2, 2003Filed: Nov 13, 2003Published: May 3, 2007

Est. expiryJun 2, 2023(expired)· nominal 20-yr term from priority

A23G 9/08A23G 9/42A23L 27/12A23L 27/37A23V 2002/00A23G 3/42A23G 3/48A23G 9/34A23G 9/32A23G 3/36A23L 27/30A21D 2/181A23G 3/38

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References

Claims

Abstract

This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Kuo Extract and Sucralose Liquid or Powder for use in an improved tasting ice-cream or for sweetening baked goods, candy, and beverages. The ice cream embodiment has less total carbohydrates per serving and 30% less fat and calories than conventional ice cream. The unflavored ice cream composition comprises the following in wt. %. Ingredients Range Best Mode Lo Han Kuo Extract 0.014-0.018 0.016 Sucralose Liquid 0.072-0.080 0.076 CC305 0.200-0.270 0.235 Glycerin 0.900-1.100 1.000 Polydextrose 9.000-10.050 9.525 Whey Protein Concentrate 1.550-1.620 1.585 Egg Yolk Solids 2.000-3.500 2.750 Non fat Dry milk Solids 2.800-3.200 3.000 Cream and Skim Milk 83.454-80.162 81.813

Claims

exact text as granted — not AI-modified

1 . A low carbohydrate sweetener comprising the following ingredients in wt. %

Ingredient
Range

Lo Han Kuo Extract
16.3-18.4, say about 17.4

Sucralose Liquid
83.7-81.6, say about 82.6

2 . The sweetener of claim 1 , wherein said Lo Han Kuo Extract is provided as a powder comprising at least 80 wt. % of Mogroside made from Momodica fruit, and said Sucralose Liquid is an aqueous solution comprising about 24.5 to 25.6 wt % of Sucralose powder, and said Sucralose has the chemical formula of C 12 H 19 O 8 Cl 3 .

3 . The sweetener of claim 1 for providing the sweeting of a product selected from the group consisting of ice-cream, baked goods, candy, and beverages.

4 . A low carbohydrate unflavored basic ice-cream composition comprising the following ingredients in wt. %:

Ingredients
Range
Best Mode

Lo Han Kuo Extract
0.014-0.018
0.016

Sucralose Liquid
0.072-0.080
0.076

CC305
0.200-0.270
0.235

Glycerin
0.900-1.100
1.000

Polydextrose
9.000-10.050
9.525

Whey Protein Concentrate
1.550-1.620
1.585

Egg Yolk Solids
2.000-3.500
2.750

Non Fat Dry milk Solids
2.800-3.200
3.000

Cream and Skim Milk
83.464-80.162
81.813

5 . The ice cream composition of claim 4 , containing flavoring in the amount of about 4.8 to 22.4 ml per liter of ice cream.

6 . The ice cream composition of claim 4 , containing Almond flavoring in the amount of 4.8 to 5.8 ml. per liter of ice cream.

7 . The ice cream composition of claim 4 , containing Coffee flavoring in the amount of 19.0 to 20.0 ml per liter of ice cream.

8 . The ice cream composition of claim 4 , containing chocolate in the amount of about 23.0 to 23.5 grams of cocoa powder per liter of ice cream.

9 . The ice cream composition of claim 4 , wherein said Cream and Skim Milk provide a total butterfat content in the amount of 8.0 to 9.5 wt. %, said Cream is present in the amount of about 26.73 to 15.30 wt. %, and said Skim Milk is present in the amount of about 56.73 to 64.86 wt. %.

10 . The ice cream product of claim 4 , containing Vanilla Extract in the amount of 19.8 to 22.4 ml per liter of ice cream.

11 . The ice cream composition of claim 4 having an overrun in the range of about 80 to 110 volume %.

12 . The ice cream composition of claim 4 having a Total Carbohydrate content of less than 16.1 wt. %, and a calorie content of less than 1.8 calories per gram.

13 . The ice cream product of claim 4 having a Glycemic Index of less than 34.

14 . The process of making low carbohydrate unflavored ice cream comprising:
1) introducing into Skim Milk at a temperature in the range of about 31.1 to 48.9° C. the following ingredients to produce a basic ice cream mix: Whey Protein Concentrate, Nonfat Dry Milk Solids, Egg Yolk Solids, Polydextrose, Glycerin, CC305, Lo Han Kuo Extract and Sucralose Liquid, and Cream, wherein said Lo Han Kuo Extract is a Mogroside sweetener made from Momordica fruit and is provided as powdered extract comprising at least 80 wt. % Mogroside and in the amount of about 0.014 to 0.018 wt %, and the Sucralose in said Sucralose Liquid has the chemical formula of C 12 H 19 O 8 Cl 3 , and said Sucralose Liquid is provided in the amount of about 0.072 to 0.080 wt %, and said CC305 stabilizer comprises a mixture of Carragenan, Guar Gum and Locust Bean Gum and is provided in the amount of about 0.230 to 0.270 wt %; 2) pasteurizing the basic ice cream mix from (1) at a temperature of about 82.3 deg. C. for 60-80 seconds; 3) homogenizing the pasteurized ice cream mix from (2) in two stages within 8-12 seconds, wherein the first stage takes place at a temperature in the range of about 46.1 to 51.7° C. and a pressure in the range of about 33.3 to36.8 kg per square cm and the second stage takes place at a temperature in the range of about 46.1 to 51.7° C. and a pressure in the range of about 86.50 to 95.60 kg per square cm.; 4) holding the homogenized ice cream mix from (3) at a temperature in the range of about 4.4 to 7.2° C. at atmospheric pressure for about 12 to 48 hours: and, 5) cooling the ice cream mix from (4) to a temperature in the range of about −3.3 to −1.1° C. while aerating and whipping, thereby producing ice-cream with a volume increase in the range of about 80-110% greater than the volume of said basic ice cream mix from step (4).

15 . The process of claim 14 provided with the step of mixing a flavor other than chocolate with the homogenized ice cream from step (3), or alternatively for chocolate flavor, mixing cocoa powder with the basic ice cream mix from step (1)

16 . The Sucralose Liquid in claims 1 , 4 , and 14 buffered to a pH of about 4.4 and containing a preservative.

17 . A low carbohydrate unflavored basic ice cream composition comprising the following ingredients in wt. %;

Ingredients
Range
Best Mode

Lo Han Kuo Extract
0.014-0.018
0.016

Sucralose Powder
0.018-0.020
0.019

CC 305
0.200-0.270
0.235

Glycerin
0.900-1.100
1.00

Polydextrose
9.059-10.110
9.582

Whey Protein Concentrate
1.550-1.620
1.585

Egg Yolk Solids
2.000-3.500
2.750

Non Fat Dry Milk Solids
2.800-3.200
3.000

Cream and Skim Milk
83.464-80.162
81.813

18 . The ice cream composition of claim 17 containing flavor in the amount of about 4.8 to 22.4 ml per liter of basic ice cream mix.

19 . The ice cream composition of claim 17 wherein said Cream and Skim Milk provide a total butterfat content in the amount of 8.0 to 9.5 wt %, said Cream is present in the amount of about 26.73 to 15.30 wt %, and said Skim Milk is present in the amount of about 56.73 to 64.86 wt %.

20 . The ice cream composition of claim 17 having a Total Carbohydrate content of less than 16.1 wt. %, a calorie content of less than 1.8 calories per gram, and a Glycemic Index of less than 34.

21 . A low carbohydrate powdered sweetener comprising the following ingredients in wt %;

Ingredient
Range
Best Mode

Lo Han Kuo Extract
45.6-45.8
45.7

Sucralose Powder
54.4-54.2
54.3

wherein said Lo Han Kuo Extract is provided as a powder comprising at least 80 wt. % of Mogracide made from Momodica fruit and said Sucralose Powder comprises 99.9 wt. % of Sucralose having the chemical formula of Cl 12 H 19 O 8 Cl 3

22 . The sweetener of claim 21 for the sweetening of a product selected from the group consisting of ice cream, baked goods, candy, and beverages.

23 . A cane sugar-free sweetener comprising the following in wt. %:

Ingredient
Range
Best Mode

Lo Han Kuo Extract
2.74-1.83
2.29

Sucralose Powder
3.26-2.17
2.71

Polydextrose
94.00-96.00
95.00

24 . The sweetener of claim 23 wherein said Lo Han Quo extract is a powder comprising at least 80 wt. % Mograside made from Momordica fruit, and said Sucralose Powder comprises 99.9 wt. % of Sucralose micronized powder having the chemical formula C 12 H 19 O 8 Cl 3 .

25 . The sweetener of claim 23 for sweetening beverages.

26 . The process of making low carbohydrate unflavored ice cream comprising:
1) introducing into Skim Milk at a temperature in the range of about 31.1 to 48.9° C. the following ingredients to produce a basic ice cream mix: Whey Protein Concentrate, Nonfat Dry Milk Solids, Egg Yolk Solids, Polydextrose, Glycerin, CC305, Lo Han Kuo Extract and Sucralose Powder, and Cream, wherein said Lo Han Kuo Extract is a Mogroside sweetener made from Momordica fruit and is provided as powdered extract comprising at least 80 wt. % Mogroside and in the amount of about 0.014 to 0.018 wt %, and the Sucralose Powder comprises 99.9 wt. % Sucralose having the chemical formula of C 12 H 19 O 8 Cl 3 and is provided in the amount of about 0.072 to 0.080 wt %, and said CC305 stabilizer comprises a mixture of Carragenan, Guar Gum and Locust Bean Gum and is provided in the amount of about 0.230 to 0.270 wt %; 2) pasteurizing the basic ice cream mix from (1) at a temperature of about 82.3 deg. C. for 60-80 seconds; 3) homogenizing the pasteurized ice cream mix from (2) in two stages within 8-12 seconds, wherein the first stage takes place at a temperature in the range of about 46.1 to 51.7° C. and a pressure in the range of about 33.3 to36.8 kg per square cm and the second stage takes place at a temperature in the range of about 46.1 to 51.7° C. and a pressure in the range of about 86.50 to 95.60 kg per square cm.; 4) holding the homogenized ice cream mix from (3) at a temperature in the range of about 4.4 to 7.2° C. at atmospheric pressure for about 12 to 48 hours: and, 5) cooling the ice cream mix from (4) to a temperature in the range of about −3.3 to −1.1° C. while aerating and whipping, thereby producing ice-cream with a volume increase in the range of about 80-110% greater than the volume of said basic ice cream mix from step (4).

27 . The ice cream composition of claim 26 containing flavoring in the amount of about 4.8 to 22.4 ml per liter of basic ice cream mix.

28 . The ice cream composition of claim 26 wherein said Cream and Skim Milk provide a total butterfat content in the amount of 8.0 to 9.5 wt. %, said Cream is present in the amount of about 26.73 to 15.30 wt. %, and said Skim Milk is present in the amount of about 56.73 to 64.86 wt. %.

29 . The ice cream composition of claim 26 having a Total Carbohydrate content of less than 16.1 wt. %, a calorie content of less than 1.8 calories per gram, and a Glycemic Index of less than 34.

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