U.S. patent application number 15/094865 was filed with the patent office on 2016-08-11 for sweetener with imbedded high potency ingredients.
The applicant listed for this patent is NutraEx Food Inc.. Invention is credited to Li Li Zou.
Application Number | 20160227826 15/094865 |
Document ID | / |
Family ID | 54835054 |
Filed Date | 2016-08-11 |
United States Patent
Application |
20160227826 |
Kind Code |
A1 |
Zou; Li Li |
August 11, 2016 |
Sweetener with imbedded high potency ingredients
Abstract
An enhanced sweetener made from granules of a carrier, such as
sucrose, embedded with molecules of a high potency sweetener, such
as stevia extract. The process for making the enhanced sweetener
involves dissolving the high potency sweetener in warmed water and
mixing the resulting solution with the heated carrier. The
resulting slurry is then dried, optionally under reduced pressure.
The apparatus for producing the enhanced sweetener includes one or
more heated agitators connected to a heated, airtight blender,
which can be evacuated with a vacuum pump. The result is an
enhanced sweetener with a homogenous distribution of high potency
ingredients that retains the functionalities of sugar necessary for
food preparation, improves the spreading of the sweetness
throughout the food, and reduces aftertastes. Other high potency
ingredients and carriers may also be used in the process.
Inventors: |
Zou; Li Li; (Burnaby,
CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
NutraEx Food Inc. |
Burnaby |
|
CA |
|
|
Family ID: |
54835054 |
Appl. No.: |
15/094865 |
Filed: |
April 8, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14497865 |
Sep 26, 2014 |
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15094865 |
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62012142 |
Jun 13, 2014 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 27/36 20160801;
C13B 50/00 20130101; A23L 27/33 20160801; A23L 27/37 20160801; A47J
43/04 20130101 |
International
Class: |
A23L 1/236 20060101
A23L001/236 |
Claims
1. A granule of enhanced sweetener comprising an edible carrier
imbedded with molecules of a high potency sweetener.
2. The granule of claim 1, wherein the edible carrier is
sucrose.
3. The granule of claim 1, wherein the high potency sweetener is
stevia extract.
4. The granule of claim 1, wherein the edible carrier is further
imbedded with one or more of a vitamin, a mineral, a flavoring and
a coloring.
5. An enhanced sweetener comprising a plurality of granules of
enhanced sweetener, each granule comprising an edible carrier
imbedded with molecules of a high potency sweetener, wherein the
high potency sweetener is distributed homogenously between the
plurality of granules.
6. The enhanced sweetener of claim 5, wherein the enhanced
sweetener is made by a process comprising: dissolving the high
potency sweetener in warmed water to form a solution; heating the
edible carrier; mixing the solution with the heated, edible carrier
to form a slurry; and drying the slurry.
7. The enhanced sweetener of claim 6, wherein the slurry is dried
under reduced pressure.
8. The enhanced sweetener of claim 7, wherein the reduced pressure
is a tenth of atmospheric pressure.
9. The enhanced sweetener of claim 6, wherein the warmed water is
between 25.degree. C. and 75.degree. C.
10. The enhanced sweetener of claim 5, wherein the high potency
sweetener is stevia extract.
11. The enhanced sweetener of claim 10, wherein the warmed water is
about 60.degree. C.
12. The enhanced sweetener of claim 6, wherein the edible carrier
is heated to between 95.degree. C. and 100.degree. C.
13. The enhanced sweetener of claim 5, wherein the edible carrier
is sucrose.
14. The enhanced sweetener of claim 5, wherein each granule is
imbedded with one or more of a vitamin, a mineral, a flavoring and
a coloring.
15. The enhanced sweetener of claim 6, wherein one or more of a
vitamin, a mineral, a flavoring and a coloring is dissolved in the
solution.
16. The enhanced sweetener of claim 5, wherein each granule is
imbedded with a further high potency sweetener.
17. The enhanced sweetener of claim 6, wherein the warmed water is
at a first temperature, the enhanced sweetener being made by the
process further comprising: dissolving one or more of a vitamin, a
mineral, a flavoring, a coloring and a further high potency
sweetener in warmed water at a second temperature to form a further
solution; and mixing the further solution with the solution and
heated edible carrier.
18. The enhanced sweetener of claim 5, wherein the high potency
sweetener is one or both of monk fruit extract and sucralose.
19. The enhanced sweetener of claim 6, wherein the enhanced
sweetener is made by the process further comprising passing the
dried slurry through a vibrating screen.
Description
[0001] This application is a divisional, and claims the benefit of,
U.S. patent application Ser. No. 14/497,865 filed on Sep. 26, 2014,
which in turn claims the benefit of U.S. provisional patent
application Ser. No. 62/012,142, filed on Jun. 6, 2014, both of
which are incorporated by reference herein in their entirety.
TECHNICAL FIELD
[0002] The present invention generally relates to a granular,
enhanced sweetener with imbedded, high potency ingredients. More
specifically, it relates to sucrose imbedded with a high potency
sweetener in a way that effectively increases the sweetness of the
sugar without significantly compromising its chemical, physical and
aesthetic properties that are important for its use as a food and
drink ingredient.
BACKGROUND
[0003] Many people are using non-nutritive sweeteners as
replacements for sugar in order to reduce their intake of calories.
The replacement of sugar with a non-nutritive sweetener, however,
removes the functionality of sugar that is essential for many
recipes. In many applications, sugar provides additional
functionality besides sweetness. For example, some of the functions
of sugar include: interaction with molecules of protein or starch
during the baking and cooking process; action as a tenderizer by
absorbing water and inhibiting flour gluten development, as well as
by delaying starch gelatinization; incorporation of air into
shortening in the creaming process; caramelization under heat to
provide cooked and baked foods with a pleasing flavor, color and
aroma; acceleration of the growth of yeast by providing nourishment
for it; a whipping aid to stabilize beaten egg foams; delaying the
coagulation of egg proteins in custards; regulating the gelling of
fruit jellies and preserves; helping to prevent spoilage of jellies
and preserves; improving the appearance and tenderness of canned
fruits; delaying discoloration of the surface of frozen fresh
fruits; enabling a wide variety of candies through varying degrees
of recrystallization; controlling the reformation of crystals
through inversion (i.e. breakdown to fructose and glucose); and
enhancing the smoothness and flavor of ice cream.
[0004] Further, the replacement of sugar with a non-nutritive
sweetener and carrier requires expensive ingredients. For example,
a common carrier for sugar replacement products is erythritol.
However, this ingredient is many times more costly than sugar.
Formulators cannot freely substitute erythritol for sugar, because
it prices the resulting food product out of the competitive
range.
[0005] Another drawback with high potency sweeteners is that they
are often not dispersed evenly. When highly concentrated sweeteners
are incorporated into a food recipe, it is difficult to mix them
thoroughly and evenly. Blends of ingredients including high potency
sweeteners can have clumps of high potency sweetener in the mix,
which taste strong and bitter.
[0006] If sugar is replaced with another sweetener, the ingredient
list on food products must be amended to remove sugar and add the
sweetener, in order to reflect the ingredients in the
sweetener.
[0007] Workplace safety and unacceptable production losses due to
dust are also issues. In particular, when utilizing high potency
sweeteners in a powdered form, there is the problem with escaping
dust coating the machinery and getting into operators' throats,
causing irritation and potential workplace safety issues. The loss
of powdered sweetener in the form of dust can be costly, since it
is so expensive. Typically, such powdered sweeteners are the most
expensive ingredients and can cost hundreds of dollars per
kilogram.
SUMMARY OF INVENTION
[0008] The apparatus and manufacturing process disclosed herein
make a concentrated, sugar-like sweetener that is typically 2-10
times sweeter than sugar. Small amounts of high potency sweeteners
and optionally other ingredients are imbedded (or
micro-encapsulated) in sugar as the carrier. Recipes that
traditionally require sugar can be made using less sugar if the
resulting, enhanced sweetener disclosed herein is used instead. The
invention improves the taste of the enhanced sweetener by removing
the bitterness that can be caused by high potency ingredients,
which is achieved by thoroughly dispersing the high potency
ingredients.
[0009] Disclosed herein is a granule of enhanced sweetener
comprising an edible carrier imbedded with molecules of a high
potency sweetener. Also disclosed is an enhanced sweetener
comprising a plurality of granules of enhanced sweetener, each
granule comprising an edible carrier imbedded with molecules of a
high potency sweetener, wherein the high potency sweetener is
distributed homogenously between the plurality of granules.
[0010] Further disclosed are granules of enhanced sweetener made
by: dissolving the high potency sweetener in warmed water to form a
solution; heating the carrier; mixing the solution with the heated
carrier to form a slurry; and drying the slurry. The slurry is
optionally dried under reduced pressure.
[0011] Still further disclosed is a process for making an enhanced
sweetener, comprising: dissolving a high potency sweetener in
warmed water to form a solution; mixing the solution with granules
of a heated, edible carrier to form a slurry; and drying the
slurry. The slurry is optionally dried under reduced pressure. Also
disclosed is a process, wherein the warmed water is at a first
temperature, the process further comprising: dissolving one or more
of a vitamin, a mineral, a flavoring, a coloring and a further high
potency sweetener in warmed water at a second temperature to form a
further solution; and mixing the further solution with the solution
and heated granules.
[0012] Yet further disclosed is an apparatus for producing an
enhanced sweetener comprising: a heated agitator with a mixing
element for dissolving a high potency sweetener in warmed water to
form a solution; a heated blender for heating granular sucrose; a
pipe connecting the heated agitator and the blender, said pipe for
passing the solution from the agitator to the blender; a mixing
element in the blender for mixing the sucrose and the solution; a
vacuum pump in fluid communication with the blender, for reducing
pressure in the blender; airtight seals on the blender for
maintaining a reduced pressure in the blender; and a moisture
sensor for measuring moisture content inside the blender.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] The following drawings illustrate embodiments of the
invention, which should not be construed as restricting the scope
of the invention in any way.
[0014] FIG. 1 is a cross-sectional schematic representation of a
granule of sugar imbedded with high-potency sweetener.
[0015] FIG. 2 is a flowchart of the main steps of a process for
making an enhanced sweetener according to an embodiment of the
invention.
[0016] FIG. 3 is a flowchart showing more detailed steps of a
process for making an enhanced sweetener according to an embodiment
of the invention.
[0017] FIG. 4 is a flowchart of an alternate process in which high
potency ingredients are combined.
[0018] FIG. 5 is a schematic representation of an apparatus for
producing an enhanced sweetener according to an embodiment of the
invention.
DETAILED DESCRIPTION
A. Glossary
[0019] Carrier--As used here, a carrier is an edible substance that
is capable of holding, supporting or otherwise bearing one or more
edible, high potency ingredients within it. The edible carrier may
be sweet or non-sweet. Herein, an example of a carrier is
sucrose.
[0020] Granule--A small particle or grain having the form of a
single crystal, multiple crystals stuck together or an
agglomeration of smaller, constituent particles that are not
readily separable.
[0021] High potency ingredient--An ingredient that only needs to be
minimally present in a food product in order to have a significant
effect on it. Examples of high potency ingredients include high
potency sweeteners, vitamins, minerals, food coloring and
flavoring. They may be natural or artificial.
[0022] High potency sweetener--A high potency ingredient that is
many times sweeter than sugar. Such high potency sweeteners may be
50-400 times sweeter than sugar. Examples include stevia extract,
monk fruit (Luo Han) extract, sucralose, etc. High potency
sweeteners are chemically different from sugars and are not
classified as sugars. They may be natural or artificial.
[0023] Sugar--This is used to refer to table sugar or sucrose,
which is the sugar most commonly used as a food ingredient. Other
sugars include maltose, lactose and other disaccharides, as well as
monosaccharides such as glucose or dextrose, fructose, and
galactose. Such other sugars may also be used as the edible
carriers referred to herein.
B. Overview
[0024] Referring to FIG. 1, a granule of the enhanced sweetener
according to an embodiment of the present invention is shown. In
this example, a granule of sugar 10 is imbedded with molecules of
high-potency sweetener 12, such as stevia extract. The high potency
sweetener 12 is inside the granule 10, and is distributed
throughout its volume. The distribution within the granule is a
result of the high potency sweetener being absorbed into the
granule. The homogeneity of the distribution will depend on the
particular conditions of the process used to make such granules,
and may well be less concentrated at the center of the granule than
near its periphery. From granule to granule within the resulting,
enhanced sweetener, the distribution of high potency ingredients
can be considered to be homogenous. The uniformity of the enhanced
sweetener can therefore be considered to be similar to the
uniformity of regular table sugar. As a consequence, it follows
that the high potency ingredient will be well-dispersed throughout
any final food product in which the enhanced sweetener is an
ingredient.
[0025] Instead of, or as well as stevia extract, other high potency
ingredients may be absorbed into the granule of sugar 10. For
example, other high potency sweeteners such as monk fruit extract
may be used. Furthermore, other high potency ingredients may be
included besides a high potency sweetener or sweeteners, such as
one or more vitamins, minerals, food coloring and/or food
flavoring. Also, other carriers may be used instead of sugar.
[0026] FIG. 2 is a flowchart of the main steps of a process for
making an enhanced sweetener according to an embodiment of the
invention. In step 20, an amount of one or more high potency
ingredients, such as stevia extract, is accurately measured. The
high potency ingredients are then dissolved in warmed water, in
step 30. The resulting solution is then added, in step 40, to a
carrier, such as sucrose, which has been heated. The mixture of
solution and carrier, or slurry, is dried, in step 50, to yield
granules of carrier imbedded with molecules of high potency
ingredients.
C. Detailed Process
[0027] Referring now to FIG. 3, more detailed steps of a process
for making an enhanced sweetener according to an embodiment of the
invention are shown in a flowchart. In step 20, amounts of one or
more high potency ingredients, such as stevia extract, other high
potency sweeteners, natural or artificial flavors, natural or
artificial colors, gums, stabilizers, or nutrients such as vitamins
and minerals, are accurately measured. These high potency
ingredients are weighed according to the degree to which the
resulting sweetener is to be enhanced. For example, it may be
desired to make an enhanced sweetener that is twice as sweet as
regular table sugar. For the same amount of sweetness, the
calorific content provided by the enhanced sweetener will be 50%
less than that of sugar. The amount of stevia extract, for example,
which is required, should have a total sweetness equal to the
quantity of sugar used in order to effectively double the sweetness
of the sugar. The actual amount will also depend on the sweetness
of the variety of stevia extract used. The sweetness of stevia
varies widely due to the concentration of active components known
as steviol glycosides and rebaudiosides. As such, the amount of
stevia used should be calculated carefully, in advance, for each
batch. As another example, it may be desired to make an enhanced
sweetener that is ten times as sweet as sugar, in which the
calorific content is reduced by 90%. In this case, the total
sweetness of the stevia extract should be nine times that of the
amount of sugar used. Likewise, different color shades, different
nutrient contents and different flavoring strengths may be desired
in the enhanced sweetener. The weights of the high potency
ingredients must therefore be measured in relation to the amount of
carrier that is to be used.
[0028] The weighed high potency ingredients are then mixed
together, in step 22. They may be mixed in any suitable mixing
device, for example. Even if there is only one ingredient, it may
be stirred in a mixer in order to remove clumps that may be present
in it.
[0029] In step 32, a proportional amount of purified water is
heated separately from the high potency ingredients to a
temperature between about 25.degree. C. and about 75.degree. C. The
amount of water is between roughly one and ten times the amount of
high potency ingredients. The water may be heated in an agitator
tank, for example. The temperature of the water will depend on the
particular high potency ingredients. Lower temperature can work
better for some ingredients, whereas other ingredients may require
higher temperatures in order to achieve a suitable solubility. Some
ingredients, such as stabilizers and thickeners, may need the
higher temperatures to dissolve completely. Some ingredients cannot
tolerate high temperatures, e.g. vitamins, and these may need to be
processes at lower temperatures overall in order to retain their
effectiveness. The solution begins to dry as soon as it comes into
contact with the carrier, and we have found that at about
80.degree. C., for example, the solution can be adsorbed before
reaching too high a temperature. However, it has been found that if
the solution is above 80.degree. C. when it is added to the
carrier, it may begin to dissolve the carrier too rapidly, if
sucrose, preventing the imbedding of the high potency ingredients
from taking place. As lower temperatures are favorable in terms of
energy consumption, and higher temperatures make for smoother
operation, it has been found that about 60.degree. C. is an optimum
temperature for the enhancement of sucrose with the stevia or monk
fruit extracts that have been tested. Note, however, that the
optimum temperature may be dependent on the carrier and starting
ingredients as well as the particular apparatus used for the
process.
[0030] Instead of water, other solvents that may be used include
ethanol and vegetable oil, for dissolving ingredients that are not
water soluble.
[0031] In step 34, the prepared mixture of high potency ingredients
are combined with the heated water. Depending on the amounts of
each, the ingredients to water ratio is between about 1:1 and 1:10.
Ingredients such as gums, for example, may require more water. If
there is too much water, the imbedding process may be compromised
by destroying some or all of the semi-transparency of the sugar
granules or by reducing the granule size. There may also be loss of
efficacy and increased energy consumption. If there is too little
water, the solution of high potency ingredients will be too thick
or concentrated, which will make it more difficult to disperse
throughout the whole carrier, and absorption of the high potency
ingredients into the granules will be uneven. The amount of water,
as well as being related to the amount of high potency ingredients,
should therefore be chosen in relation to the amount of carrier to
which it is to be added.
[0032] In step 36, the combined mixture of warmed water and high
potency ingredients is stirred well, for example in an agitator,
until the ingredients are completely dissolved. In some cases the
resulting solution will be transparent, but this will not
necessarily be the case for all mixtures.
[0033] In step 42, which may be done in parallel to the preceding
steps, the carrier is heated. This may be done in a blender, for
example, in which one or more following steps can be carried out.
The carrier, in this case sucrose, is heated to between about
95.degree. C. and about 100.degree. C. Temperatures below these
will cause the process of absorption to be slow, and temperatures
above these may cause the sucrose to burn or cake.
[0034] In step 44, the water based solution resulting from step 36
is gradually released onto the carrier, while blending, to form a
slurry. As an example, the rate at which the solution is released
may be 1 litre/minute on average. This rate, however, can vary
widely based on the viscosity of the ingredients, the speed of the
blending and the amount of carrier. If the solution is released
onto the carrier too fast, then the imbedding process may be
compromised by the reduction of the semi-transparency of the sugar
granules or by a reduction in the granule size. If the solution is
released onto the carrier too slowly, then it will be more
difficult to disperse it throughout the whole carrier, and
absorption of the high potency ingredients into the granules will
be uneven. The speed of blending is low enough to avoid shear
forces, which may cause granule breakage. Depending on the size of
the blender and the mixing blades in it, the speed of rotation may,
for example, be around one revolution per minute. The solution may
be added to the carrier continuously, in a stream, or in batches
every so often. Blending continues while all the solution is being
added, and possibly afterwards as well, in order to distribute the
solution everywhere throughout the carrier and wet all the
granules. The blending and drying times are longer when higher
concentrations of enhanced sweetener are produced.
[0035] In step 52, the slurry is subjected to a reduced pressure
while the blending continues. For example, the pressure may be
reduced to 90 kPa below atmospheric pressure, or to about a tenth
of atmospheric pressure. The reduced pressure speeds up the
evaporation of the water from the solution that is wetting the
carrier, contributing to the drying of the slurry. By shortening
the time to dry the slurry, energy is saved and negative effects on
the granules are reduced. Such negative effects may include damage
due to excessive stirring. Further, absence of the vacuum may
promote destruction of temperature sensitive ingredients or reduce
their effectiveness and stability.
[0036] In step 54, blending of the slurry continues at reduced
pressure until its moisture content reaches a predetermined target.
Such a target may be a moisture content of 0.15% or below, for
example. As the high potency ingredients in the solution are
gradually absorbed into the carrier granules, and as the water from
the slurry evaporates and is carried away, the carrier gradually
dries out. At this stage, any granules that may have clumped
together fall apart, and the granules, now of enhanced sweetener,
are free flowing granules. While other moisture levels may be
acceptable, a moisture content of 0.15% or below is suitable for
safe storage and transport.
[0037] In step 62, after the moisture level of the enhanced
sweetener has reached the target, the pressure is brought back up
to atmospheric pressure. The enhanced sweetener is cooled, while
still in the blender, in step 64. These latter two steps may be
switched or overlap. Blending may continue during cooling.
[0038] When the enhanced sweetener has sufficiently cooled, it is
released in step 66 onto a vibrating screen. The purpose of the
vibrating screen is to ensure that the particle size of the
enhanced sweetener is within a desired specification, by removing
particles that are either too large or too small. Out of spec
particles may be recycled. The particles of desired size are then
fed into a hopper, in step 68. In step 70, the granules of enhanced
sweetener are released from the hopper into packs.
[0039] Referring to FIG. 4, some steps of an alternate process for
making an enhanced sweetener in which high potency ingredients are
combined are shown. If there are two sets of high potency
ingredients, where each set has a different optimum temperature for
dissolving in water, then the two sets of high potency ingredients
are measured separately in steps 20 and 20A. In steps 30 and 30A,
each set of measured high potency ingredients is added to and
dissolved in water held at a different temperature. In step 34A,
both of the different temperature solutions resulting from steps 30
and 30A are added to the heated carrier, either simultaneously or
sequentially.
D. Apparatus
[0040] In FIG. 5, an exemplary apparatus for producing an enhanced
sweetener with specialized equipment is shown which can be used in
carrying out the above-described process of the invention. Some or
all components of the apparatus are mounted on a workstation 96 and
controlled by a switch control panel 98 or computer. Time,
temperature and moisture parameters are controlled by the control
panel 98, but they may also be controlled manually.
[0041] Water is heated in an agitator tank 100. When the water is
at the desired temperature, the measured high potency ingredients,
pre-mixed if necessary, are introduced into the agitator tank 100.
Water for making the solution of high potency ingredients, and the
high potency ingredients themselves, can be introduced into the
agitators through a port or other temporary opening at the top 101.
If there are different high potency ingredients, then some can be
put into another agitator tank 102, also containing heated water.
In particular, if different sets of high potency ingredients
require different temperatures of water for optimally dissolving
them, then each set can be put into its own agitator tank. Each
agitator tank 100, 102 has an agitator 104 that rotates, a series
of heating and/or cooling pipes 108 wound around or inside it, and
a fluid inlet 112 and fluid outlet 114 in communication with the
pipes 108. The heating and/or cooling fluid pumped through the
pipes 108 may be steam, water or oil, for example. The temperature
of the contents of the agitator tanks 102, 104 should be able to be
raised to and maintained at a temperature in a range of about
25.degree. C. to about 75.degree. C. The agitators 104 stir the
contents of the agitator tanks 100, 102 until the high potency
ingredients are completely dissolved. The agitator tanks may be
operated simultaneously or sequentially. The agitator tanks 102,
104 are designed to mix different types of solution prior to its
injection into the carrier, and as such may also mix ethanol or
vegetable oil based solutions.
[0042] While the high potency ingredients are being dissolved, the
carrier, for example, sucrose, is introduced via port 115 into a
blender 116 with a temperature control jacket 118, and heated.
Optionally, the carrier may be stirred with a counter rotating set
of blades 120, rotating about a vertical axis, while it is being
heated, in order to distribute the heat more rapidly. The
rotational rate of the blender blades 120 is controlled by an
agitator reduction box 122.
[0043] The temperature of the contents of the blender 116 should be
able to be raised to and maintained at a temperature in a range of
about 95.degree. C. to about 100.degree. C., and then to be cooled
to room temperature. The enhanced sweetener is stable at room
temperature. The temperature of the blender 116 is controlled by an
oil heater 140, connected by an oil inlet pipe 142 to a condenser
144, which in turn is connected to the temperature control jacket
118. An oil return line 146 feeds back oil from the temperature
control jacket 118 to the oil heater 140. An exhaust pipe 148 leads
waste gases away from the apparatus.
[0044] When the solution(s) of high potency ingredients and the
carrier are at the desired temperature(s), the solution(s) are fed
from the agitator tanks 100, 102 through feed pipes 150 into the
blender 116. Valves 152 and/or 154 on the feed pipes, which are in
fluid communication with the agitator tanks and blender, are used
to control the flow of solution from the agitator tanks 100,102 to
the blender 116. The valves 152, 154 should be such as to allow a
gradual flow of the solution into the blender 116, at such a rate
as to prevent localized or global over wetting of the carrier and
premature drying of localized solution/carrier mixture. The blender
blades 120 rotate as the solution is being added to the carrier,
and ideally the speed of rotation should be matched with the rate
at which solution is fed into the blender. The temperature control
jacket 118 continues to maintain the temperature of the carrier
during mixing of the solution with the carrier.
[0045] After the solution has all been added to the carrier, the
valves 154 are closed, and, if not already done so, the port 115 is
closed, in order to make the blender 116 airtight. Besides these,
there may be other airtight seals on the blender that help it to
maintain a pressure below atmospheric. A vacuum pump 164, connected
in fluid communication to the blender 116 via a vacuum line 166, is
switched on in order to reduce the pressure inside the blender. As
the pressure is being reduced, and after it has been reduced, the
blender blades 120 continue to rotate. The vacuum pump is capable
of maintaining a pressure of at least 90 kPa below atmospheric. A
moisture sensor 168 detects the moisture level present inside the
blender 116. When the moisture sensor 168 detects that the moisture
inside the blender has dropped to its target level, the vacuum pump
164 can be stopped, the contents of the blender 116 cooled using
the condenser 144, and the blending blades 120 stopped. The
moisture sensor 168 may include a gauge that is visible on the
outside of the blender 116, and/or an electronic output from the
moisture sensor may be connected to the switching control box
98.
[0046] A vomit pipe 170 at the bottom of the blender 116 can then
be opened to release the contents of the blender onto a vibrating
screen 174. As the contents of the blender pass through the
vibrating screen 174, unwanted portions, such as clumps, of it are
separated from it, and the desired portions are fed through it into
a hopper 176. The clumps, if any, may be broken up by the
vibrations of the screen so that they eventually pass through it
with the rest of the product. The outlet of the hopper 178 is
positioned over a packing machine 180 that is used to pack the
resulting, enhanced sweetener into boxes or other containers.
E. Variations
[0047] The process may use only natural high potency ingredients,
or a mixture of natural and artificial high potency ingredients.
Particularly, since natural high potency ingredients typically
contain a much greater spread in molecular composition than
artificial high potency ingredients, the invention provides a very
suitable way of spreading the mixed flavors in natural high potency
sweeteners, especially any flavors related to bitterness. The
process also makes it easier to handle the widely varying
sweetnesses of natural high potency sweeteners, which may vary from
50-400 times the sweetness of sugar for the nominally the same high
potency sweetener. This is not as much a problem for artificial
sweeteners, which generally have a much narrower chemical
composition range.
[0048] The process of making the sweetener may result in traces of
the high potency ingredients remaining on the surfaces of the
granules of carrier, due to the probabilistic nature with which the
process of absorption progresses. This may or may not be an issue,
depending on the amount of the traces and the intended purpose of
the resulting sweetener. The more of the high potency ingredients
that are left on the surfaces of the granules, the more cloudy the
granules will appear. An example of this being an acceptable state
is when the enhanced sweetener is to be further processed to form a
fine powder similar to icing sugar. Another example is when the
enhanced sweetener is to be mixed with opaque ingredients such as
chocolate in a subsequent step.
[0049] While distilled water is currently the preferred type of
water that should be used, it is conceivable that other types of
water may be used.
[0050] The apparatus and corresponding process may be partially or
fully automated. For example, an operator may manually control the
feed of the solution into the blender, such that it is added in
portions. The blender may then be operated for 10-15 minutes, under
vacuum, after which the operator brings it up to pressure, opens it
up and checks for clumps. The actual process time will depend on
the desired concentration of the enhanced sweetener, with higher
concentrations needing more time than lower concentrations. If
clumps are present, the blender is closed and operated for longer.
If there are no clumps, then another portion of the solution is
added and the process is repeated. When all the solution has been
added, and all the clumps appear to have disappeared, the contents
of the blender can be cooled and released via the vibrating screen
into the hopper.
[0051] An alternate example of a blender would be a rotating barrel
dryer with a gas fired heater. The barrel dryer rotates on a
horizontal axis and has internal baffles which cause the contents
to mix as the barrel turns. The ends of the barrel are sealed after
the contents are poured in. After this, the air is pumped out and
the dryer turns, mixing the contents while the heater maintains a
constant elevated temperature.
[0052] Different components of the apparatus, other than those
shown, may be used. Components may be duplicated and may be
proportioned or shaped differently to those shown. As an example,
three or more agitator tanks may be used. The rotating blades in
the blender may rotate about a non-vertical axis, and there may be
more than one set of blades on different axes. The blender may have
off-axis mixing blades. The main purpose of the blades is to mix
the carrier with the solution evenly and thoroughly, without
damaging the carrier, so any configuration of mixing element(s)
that achieve this is possible.
[0053] Water may be used in the temperature control jacket 118,
instead of oil, but additional care should be taken near the
boiling temperature of the water to prevent its boiling and a
dangerous pressure build up.
[0054] Outside the specified temperature ranges the process may
still work, but the result may not be optimum.
F. Conclusion
[0055] It is the combination of blending, an elevated temperature
and reduced pressure that allows the imbedding of the high potency
ingredients in the carrier to take place. Examples of food products
that can be made with the enhanced sweetener include chocolate
milk, yogurt, donuts, cakes etc.
[0056] An advantage of the disclosed invention is that it allows
some sugar to be retained in food products that are made with the
enhanced sweetener, which in turn maintains the functionalities of
the sugar in the ingredients. The invention also allows for the
reduction of sugar in food products at an affordable cost, since
sugar as a carrier is less expensive than many other carriers. As a
result of affordably reduced sugar in food products, more people
can enjoy a healthy diet.
[0057] Another advantage of the invention stems from the
incorporation of the high potency sweetener with sugar, with the
result that the enhanced sweetener is much easier to mix well in
food production than high potency sweeteners are alone. This is
because the process ensures that the carrier contains evenly
distributed high potency sweetener. Benefits of even distribution
of the high potency ingredients include reduced bitterness and
reduced aftertaste.
[0058] The invention necessitates only a simple change to the
ingredients list on existing food packages. Since sugar may already
be in the ingredients, it does not need to be listed again. The
lower quantity of sugar may change the sequence of ingredients,
moving sugar down below other components. Many products already
contain natural flavor, so the label need only change to show
natural flavors (plural). The only addition to the label is the
high potency sweetener that is added.
[0059] Also, by dissolving the high potency ingredients in water,
the invention eliminates the dust in food production, thereby
eliminating the related workplace hazard and reducing production
losses.
[0060] The foregoing has been a detailed description of
illustrative embodiments of the invention. The subject matter of
the present invention has been described with specificity to
present exemplary embodiments. However, the description itself is
not intended to limit the scope of this patent. Rather, the
inventor has contemplated that the claimed subject matter might
also be embodied in other ways, to include different steps or
combinations of steps similar to the ones described in this
document, in conjunction with other present or future technologies.
Moreover, although the term "step" in relation to flowcharts may be
used herein to connote different elements of methods employed, the
term should not be interpreted as implying any particular order
among or between various steps herein disclosed unless and except
when the order of individual steps is explicitly described.
[0061] Various modifications and additions can be made without
departing from the scope of this invention. Each of the various
embodiments described above may be combined with other described
embodiments in order to provide multiple features. Furthermore,
while the foregoing describes a number of separate embodiments of
the apparatus and method of the present invention, what has been
described herein is merely illustrative of the application of the
principles of the present invention. Accordingly, this description
is meant to be taken only by way of example, and not to otherwise
limit the scope of this invention.
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