SWEETENER COMPOSITION, FOOD PRODUCT AND METHOD FOR PRODUCING A FOOD PRODUCT

FIELD OF THE INVENTION

The present invention relates to a sweetener composition and more particularly to a sweetener composition according to preamble of claim 1.

The present invention further relates to a food product and more particularly to a food product according to preamble of claim 9.

The present invention further relates to a method for producing a food product and more particularly to a method for producing a food product according to preamble of claim 13.

BACKGROUND OF THE INVENTION

Obesity is a medical condition, sometimes considered a disease in which abnormal or excess body fat has accumulated to such an extent that it may have a negative effect on health. Excess appetite for palatable, high-calorie food comprising sugar, is one of the primary factor driving obesity worldwide, likely because of imbalances in neurotransmitters affecting the drive to eat. Therefore, sugar should be replaced with a low calorie sweetener.

Many artificial sweeteners have drawbacks. A taste of stevia is bitter, but others think stevia tastes like menthol. Many do not like the taste of stevia.

Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (-OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenation of sugars. Since they contain multiple -OH groups, they are classified as polyols.

Sugar alcohols are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), typically in combination with high-intensity artificial sweeteners such as Saccharin, Aspartame, Acesulfame K, Sucralose, in order to offset their low sweetness.

Sugar alcohols, or polyols as a sugar substitute, they supply fewer calories (about a half to one-third fewer calories) than sugar, and are converted to glucose slowly. Thus, sugar alcohols do not spike increases in blood glucose. Sugar alcohols has a drawback as many sugar alcohols which have a high relative sweetness cause an unpleasant cooling effect when a food product comprises a crystals of the sugar alcohol. For instance, erythritol having up to 80 % relative sweetness, xylitol having up to 100 % relative sweetness and maltitol having up to 90 % relative sweetness. In the context of this application relative sweetness is compared to the sweetness of sucrose such that the sweetness of sucrose is 100%. Solubility of sugar alcohols decrease in lower temperatures. The unpleasant cooling effect of sugar alcohols limit using those in food products. Furthermore, several different sugar alcohols in the same food product may cause problems in digestion.

In the context of this application, crystals mean a result of the process of forming a crystalline structure from a fluid or from materials dissolved in a fluid.

A preservative is a substance or a chemical that is added to products such as food products and beverages to prevent decomposition by microbial growth or by undesirable chemical changes.

Researchers have reported that both high-intensity artificial sweeteners and artificial preservatives can cause hypersensitivity, allergy, asthma, hyperactivity, neurological damage and cancer. Use of the preservative may be decreased or avoided by storing a food product in cold or frozen.

Accordingly, there is a need for a sweetener compound which may be used even in cold or frozen food products such that sweetener compound comprises well adapted low calorie sweetener component and at the same time the taste of the sweetener is pleasant. Furthermore, there is need for a dessert having a pleasant taste such that the dessert may be used and stored even in cold or frozen. Furthermore, there is need for beverage having a pleasant taste such that the dessert may be used and stored even in cold.

BRIEF DESCRIPTION OF THE INVENTION

An object of the present invention is to provide a sweetener composition, a food product and a method for producing so as to solve or at least alleviate the prior art disadvantages.

The objects of the invention are achieved by a sweetener composition which is characterized by what is stated in the independent claim 1.

The objects of the invention are achieved by a food product which is characterized by what is stated in the independent claim 9.

The objects of the invention are achieved by a method for producing a food product which is characterized by what is stated in the independent claim 13. The preferred embodiments of the invention are disclosed in the dependent claims.

The invention is based on the idea of providing a sweetener composition for sweetening a food product. The sweetener composition comprises an anti-crystallizing component and a sweetener component comprising sugar alcohol, and the sweetener composition comprises dissolved molecules of the sweetener component.

In other words, the sweetener component comprises at least one sugar alcohol.

In one preferred embodiment, the sweetener composition comprises dissolved molecules of the sugar alcohol of the sweeter component.

In one embodiment, the anti-crystallizing component consists of an anti-crystallizing substance.

In one embodiment, the anti-crystallizing component consists of an anti-crystallizing composition.

In the context of this application, a substance means physical material from which something is made.

In the context of this application, a composition means a product of mixing or combining various elements or ingredients or substances.

In one embodiment, the sweetener component comprises sweetener component consist of one sugar alcohol.

In one embodiment, the sweetener component comprises sweetener component consist of two sugar alcohols.

In one embodiment, the sweetener component consist of various elements or ingredients or substances.

In one embodiment, a physical state of the anti-crystallizing component being liquid or the sweetener composition comprises a liquid component.

Thus, the sweetener composition comprises molecules of the sweeter component being dissolved in the anti-crystallizing component being liquid or in the liquid component.

In an alternative embodiment, a physical state of the anti-crystallizing component being liquid at a temperature of 20 °C, or the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid at a temperature of 20 °C.

Thus, the sweetener composition may be produced in a liquid state at a temperature of 20 °C. In another alternative embodiment, a physical state of the anticrystallizing component being liquid at a temperature of 20 °C.

This is especially useful for producing beverages and syrup.

In a further alternative embodiment, the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid a temperature of 20 °C.

This is especially useful for producing frozen desserts.

In a yet further alternative embodiment the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid at a temperature of 20 °C and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium in the liquid component at a temperature of 20°C.

In a yet alternative embodiment, the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt- % crystals of sweetener component based on weight of the sweetener component.

In the context of this application wt% means weight percent and weight %.

The sweetener composition which comprises 1 wt% crystals of sweetener component has a little after taste.

The sweetener composition which comprises 0,5 wt% crystals of sweetener component has a very little after taste.

The sweetener composition which comprises 0,1 wt% crystals of sweetener component has extremely little after taste.

The sweetener composition which comprises 0,01 wt% or less crystal of sweetener component has no after taste.

In a yet alternative embodiment, the sweetener composition comprises 0,5 wt-% - 0,01 wt % crystals of sweetener component based on weight of the sweetener component.

This means that sweetener component has a very little or no after taste and an amount of the anti-crystallizing component is such that it does compromise use of sweetener composition in most food products.

In a yet alternative embodiment, the sweetener composition comprises 1 wt-% - 0,01 wt % crystals particles of sweetener component based on weight of the sweetener component.

This means that sweetener component has a little or no aftertaste and an amount of the anti-crystallizing component is such that it does compromise use of sweetener composition in most food products.

In a yet alternative embodiment, the sweetener composition comprises a liquid component, a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 wt-% or more, or by 10 wt-% or more, or by 20 wt-% or more, or by 5 - 50 wt-%, or by 5 - 20 wt-%, or by 5 - 70 wt-% based on weight of the sweetener component.

The sweetener composition is useful for sweetening a dessert when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 5 wt-% or more.

The sweetener composition is perfect for sweetening most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 10 wt-% or more.

The sweetener composition is good for sweetening many desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 20 wt-% or more.

The viscosity of sweetener composition is perfect for most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 20 wt-% or less.

The viscosity of sweetener composition is good for most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 50 wt-% or less.

The viscosity of sweetener composition is good for some desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 70 wt-% or less.

In a yet alternative embodiment, the sweetener composition comprises a liquid component, a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 wt-% or more, or by 10 wt-% or more, or by 20 wt-% or more, or by 5 - 50 wt-%, or by 5 - 20 wt-%, or by 5 - 70 wt-% based on weight of the sweetener component at equilibrium, and the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% crystals particles of sweetener component based on weight of the sweetener component.

In one embodiment, the sweetener component comprises any combination of following sugar alcohols: Arabitol, Erythritol, Glycerol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylitol and hydrogenated starch hydrolysates.

In an alternative embodiment, the sugar alcohol of the sweetener component comprises Arabitolor Erythritol or Glycerol or Isomalt or Lactitol or Maltitol or Mannitol or Sorbitol or Xylitol or hydrogenated starch hydrolysates.

In another alternative embodiment, the sugar alcohol of the sweetener component comprises Arabitol or Erythritol or Isomalt or Lactitol or Maltitol or Mannitol or Sorbitol or Xylitol.

In further alternative embodiment, the sugar alcohol of the sweetener component comprises Erythritol or Maltitol or Xylitol or any combination thereof.

In yet further alternative embodiment, the sugar alcohol of the sweetener component comprises Erythritol or Xylitol or combination thereof,

In yet further alternative embodiment, the sugar alcohol of the sweetener component consist of Erythritol or Xylitol.

In yet further alternative embodiment, the sugar alcohol of the sweetener component consist of Xylitol.

In yet further alternative embodiment, the sugar alcohol of the sweetener component comprises Erythritol.

In yet further alternative embodiment, the sugar alcohol of the sweetener component consist of Erythritol.

Xylitol Reduces ear and yeast infections. Studies have determined that xylitol boosts dental health and helps prevent tooth decay. Some studies in rats link xylitol to increased production of collagen, which may help counteract the effects of aging on your skin. Xylitol may also be protective against osteoporosis, as it leads to increased bone volume and bone mineral content in rats. Long-term consumption of xylitol does appear to be completely safe. In one study, people consumed an average of 3.3 pounds (1.5 kg) of xylitol per month — with a maximum daily intake of over 30 tablespoons (400 grams) — without any negative effects. Xylitol may help people achieve more stable blood sugar levels. It may also be beneficial in the prevention and treatment of type 2 diabetes.

Erythritol is an organic compound, a sugar alcohol (or polyol), used as a food additive and sugar substitute. It is naturally occurring. It can be made from corn using enzymes and fermentation. Its formula is C4H10O4, or HO(CH2)(CHOH)2(CH2)OH; specifically, one particular stereoisomer with that formula. Erythritol is 60-70% as sweet as sucrose (table sugar). However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Most of the erythritol you eat is absorbed into your bloodstream and excreted in urine. It seems to have an excellent safety profile. The cooling effect is present only when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. The cooling effect of erythritol is very similar to that of xylitol and among the strongest cooling effects of all sugar alcohols.

Arabitol, Glycerol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, and hydrogenated starch hydrolysates may be used as a sweetener component.

Anyhow, hydrogenated starch hydrolysates and maltitol has higher glycemic index than xylitol and erythritol. Lactitol, maltitol, mannitol and sorbitol have higher dental acidity than xylitol and erythritol. Arabitol is not yet as widely produced sugar alcohol than xylitol and erythritol. A relative sweetness of glycerol is much less than relative sweetness of erythritol and xylitol.

In one embodiment, the anti-crystallizing component comprises molecules partly hydrophilic and partly lipophilic.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In an alternative embodiment, the anti-crystallizing component comprises amphiphilic molecules.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In another alternative embodiment, the anti-crystallizing component comprises a surfactant phospholipid,

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In a yet alternative embodiment, the anti-crystallizing component comprises phospholipid.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In a further embodiment, the anti-crystallizing component comprises a surfactant.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In a further alternative embodiment, the anti-crystallizing component comprises molecules comprising two or more hydroxyl groups.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component. In a yet further alternative embodiment, the anti-crystallizing component comprises molecules comprising two or more hydroxyl groups, and a physical state of the anti-crystallizing component being in liquid at a temperature of 25 °C.

This kind of substance prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component. This is especially suitable for syrups and beverages.

In one embodiment, the sweetener composition comprises micelles comprising the anti-crystallizing component.

Micelles prevent crystallization of sugar alcohol without compromising a sweet taste of the sweetener component.

In an alternative embodiment, the sweetener composition comprises micelles comprising the anti-crystallizing component, and the sweetener composition comprises molecules of the sweetener component being surrounded by the micelles.

In one embodiment, the liquid component comprises water.

In an alternative embodiment, the liquid component comprises water more than 80 wt-% based on total weight of the liquid component or more than 90 wt-% based on total weight of the liquid component or more than 95 wt-% based on total weight of the liquid component; or

In another alternative embodiment, the liquid component consists of water.

When the liquid component comprises water more than 80 wt-% based on total weight of the liquid component a viscosity of the composition was slightly increased. When the liquid component comprises water more than 90 wt-% based on total weight of the liquid component there was less increase in the viscosity. When the liquid component comprises water more than 95 wt-% based on total weight of the liquid component it was not notable increase in the viscosity. The viscosity should not increase too much when the food product having a physical state of liquid.

Water as the liquid component provides frozen desserts having an excellent structure.

In one embodiment, an amount of the anti-crystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component. In an alternative embodiment, an amount of the anti-crystallizing component being between 0,2 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

In another alternative embodiment, an amount of the anti-crystallizing component being between 0,05 to 0,3 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component.

The amount of the anti-crystallizing component being 0,05 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component prevents some crystallisation of the sweetener component.

The anti-crystallizing component being 0,1 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents most crystallisation of the sweetener component.

The anti-crystallizing component being 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents practically all crystallisation of the sweetener component.

The anti-crystallizing component being 0,3 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents almost all crystallisation of the sweetener component.

In one embodiment, the anti-crystallizing component comprises any combination of following; xanthan, gelatine, carrageenan, gum karaya, lecithin, egg, egg yolk, glycerol, polydextrose; sorbitol, and methyl cellulose.

Those substances may used as the anti-crystallizing component.

In an alternative embodiment, the anti-crystallizing component comprises lecithin.

In another alternative embodiment, the anti-crystallizing component consist of lecithin.

Lecithin may used as the anti-crystallizing component such that the sweetener composition having a physical state of liquid.

In a further another alternative embodiment, the anti-crystallizing component comprises egg. Egg is easily available and may used as the anti-crystallizing component especially in frozen desserts

In a yet another alternative embodiment, the anti-crystallizing component comprises egg yolk; or

In a yet another alternative embodiment, the anti-crystallizing component consist of egg yolk.

Egg yolk is easily available and may used as an effective anticrystallizing component especially in frozen desserts.

In a yet another alternative embodiment, the anti-crystallizing component consist of glycerol.

In a yet another alternative embodiment, the anti-crystallizing component comprises glycerol.

Glycerol may be suitable for a person being allergic for egg. Furthermore, xylitol and erythritol may be dissolved in glycerol. This especially useful for beverages. Glycerol taste sweet but relative sweetness of glycerol is much less than relative sweetness of erythritol and xylitol. In this embodiment glycerol being the anti-crystallizing component.

The invention is further providing a food product. The food product comprises one or more foodstuff and a sweetener composition. The sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; and the food product comprises dissolved molecules of the sweetener component.

In one embodiment, the food product comprises any above disclosed embodiment of the sweetener composition.

In one embodiment, the food product being a liquid food product or a solid food product a paste food product.

In the context of this application, the paste food product means a smooth food product.

In the context of this application, solid food means any solid substance (as opposed to liquid) that is used as a source of nourishment.

In an alternative embodiment, the food product comprises a solid food product.

In another alternative embodiment, the food product being a solid food product.

In a yet alternative embodiment, the food product being a paste food product. In a yet another alternative embodiment, the food product being a dessert.

In a yet another alternative embodiment, the food product being a frozen dessert.

The sweetener composition may be used in frozen food product and thus, preservatives are not need or their amount may be decreased.

In a yet another alternative embodiment, the food product being a frozen and the food product being packed in a single portion packing.

The inventor found out that the food product has less crystals of sugar alcohol and thus, a better taste when the food product is stored in packing.

In a yet another alternative embodiment, the food product being frozen, the food product being packed in a single portion packing and the food product consist of natural ingredients and one sugar alcohol.

In a yet another alternative embodiment, the food product being frozen, the food product being packed in a single portion packing or a family size packing, and the food product comprises natural ingredients and one sugar alcohol.

In a yet another alternative embodiment, the food product being frozen and the food product comprises natural ingredients and one sugar alcohol.

In a yet another alternative embodiment, the food product being frozen and the food product comprises natural ingredients and the sweetener component consist of xylitol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being frozen and the food product comprises natural ingredients and the sweetener component consist of erythritol.

This is sweet and not harmful to digestion.

The natural ingredients being derived from natural sources and natural ingredients being free of synthetic or artificial ingredients or additives.

In a yet another alternative embodiment, the food product being beverage and the food product comprises natural ingredients and the sweetener component consist of xylitol and the anti-crystallizing component being glycerol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being beverage and the food product comprises natural ingredients and the sweetener component consist of erythritol and the anti-crystallizing component being glycerol. This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being beverage and the one or more food stuff consist of water and natural ingredients, the sweetener component consist of xylitol and the anti-crystallizing component being glycerol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being beverage and the one or more food stuff consist of water and natural ingredients and the sweetener component consist of erythritol and the anti-crystallizing component being glycerol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being beverage and the food product is made of water, natural ingredients, the sweetener component consisting of xylitol and the anti-crystallizing component consisting of glycerol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being beverage and the food product is made of water, natural ingredients and the sweetener component consisting of erythritol and the anti-crystallizing component consisting of glycerol.

This is sweet and not harmful to digestion.

In a yet another alternative embodiment, the food product being an ice cream.

In a yet another alternative embodiment, the food product being a beverage.

In a yet another alternative embodiment, the food product being a beverage, the sweetener component comprises erythritol and the anti-crystallizing component comprises glycerol.

In a yet another alternative embodiment, the food product being a beverage, the sweetener component comprises 98 wt-% or more erythritol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more glycerol based on total weight of the anti-crystallizing component.

In a yet another alternative embodiment, the food product being a beverage, the sweetener component consist of erythritol and the anti-crystallizing component consist of glycerol. In a yet another alternative embodiment, the food product being a beverage, the sweetener component comprises xylitol and the anti-crystallizing component comprises glycerol.

In a yet another alternative embodiment, the food product being a beverage, the sweetener component comprises 98 wt-% or more xylitol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more glycerol based on total weight of the anti-crystallizing component.

In a yet another alternative embodiment, the food product being a beverage, the sweetener component consist of xylitol and the anti-crystallizing component consist of glycerol.

There is huge demand for a beverage which comprises natural substances such that beverage being sweet.

In on embodiment, the food product being beverage, the food product comprises water more than 80 wt-% based on total weight of the food product or more than 90 wt-% based on total weight of the food product or more than 95 wt- % based on total weight of the food product.

This provides a beverage being sweet and having a good viscosity.

In one embodiment, the food product being frozen, the food product comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% or 0,5 wt-% - 0,01 wt % or 1 wt-% - 0,01 wt % crystals of sugar alcohol based on weight of the sweetener component.

This means that sweetener component has little or no after taste .

In one embodiment, the one or more foodstuff comprises any combination of following: one or more components produced from grain and one or more components produced from milk and one or more components produced from egg and a component comprising fruit and a component comprising berry and one or more component comprising flavouring agent and one or more components produced from meat.

In alternative embodiment, the one or more foodstuff comprises two or more layers, each of the two or more layers comprise any combination of following: one or more components produced from grain and one or more components produced from milk and one or more components produced from egg and a component comprising fruit or berry.

The invention enables producing different types of desserts based on various food stuff. In the context of this application, food stuff mean any a substance with food value and the raw material of food before or after processing.

The invention further providing method for producing a food product. The method comprises: providing one or more foodstuff and a sweetener composition comprising an anti-crystallizing component and a sweetener component, the sweetener component comprises sugar alcohol, and producing the food product comprising the one or more foodstuff and the sweetener composition, the food product comprises dissolved molecules of the sweeter component.

In one embodiment, the sweetener composition comprises any above disclosed embodiment of the sweetener composition.

In an alternative embodiment, the food product being any above disclosed embodiment of the food product.

In another alternative embodiment, the sweetener composition comprises any above disclosed embodiment of the sweetener composition and the food product being any above disclosed embodiment of the food product.

In one embodiment, the method comprises first producing the sweetener composition comprising the anti-crystallizing component and the sweetener component, the sweetener composition comprises molecules of the sweetener component dissolved in the sweetener composition, and then mixing the sweetener composition and the one or more foodstuff together.

This provides the sweetener component being dissolved in the sweetener composition with less mixing.

In one embodiment, the food product being frozen dessert and the sweetener composition being produced at a temperature of 0 °C or higher.

Component of the sweetener composition mixing with less energy when at a temperature 0 °C or higher.

In one embodiment, the food product being frozen dessert and the sweetener composition being produced at a temperature of 17,8 °C or higher.

This enables producing the sweetener composition comprising a the anti-crystallizing component and the sweetener component, the sweetener composition comprises molecules of the sweetener component dissolved in the anti-crystallizing component and the freezing the food product.

In an alternative embodiment, mixing the anti-crystallizing component of the sweetener composition, the sweetener component of the sweetener composition, and the one or more foodstuff together. This has less steps compared to producing separately the sweetener composition.

An advantage of the invention is that it provides a sweetener composition comprising sugar alcohol such that crystals of the sugar alcohol does not cause an unpleasant cooling effect. Furthermore, the sweetener composition may be used in frozen food product and thus, preservatives are not need or their amount may be decreased. Furthermore, the sweetener composition may consist of one sugar alcohol such that the sugar alcohol being xylitol or erythritol. The invention also provides a food product is sweetened with sugar alcohol such that the food product may be frozen such that the sugar alcohol does not cause an unpleasant cooling effect. Furthermore, the invention provides a method for producing a food product comprising sweetener composition comprising sugar alcohol such that the sugar alcohol does not cause an unpleasant cooling effect.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is described in detail by means of specific embodiments with reference to the enclosed drawings, in which

Figure la - lc illustrate method aspects of the present invention and its embodiments.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides a sweetener composition for sweetening a food product. The sweetener composition comprises an anticrystallizing component and a sweetener component comprising sugar alcohol; and the sweetener composition comprises dissolved molecules of the sweeter component.

Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (-OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenation of sugars. Since they contain multiple -OH groups, they are classified as polyols.

In one embodiment, a physical state of the anti-crystallizing component being liquid or the sweetener composition comprises a liquid component.

In one embodiment, the sweetener composition comprises dissolved molecules of the sugar alcohol in the anti-crystallizing component being liquid or in the liquid component of the sweetener composition.

In one embodiment, a physical state of the anti-crystallizing component being liquid at a temperature of 20 °C, or the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid at a temperature of 20 °C.

The sweeter component dissolving better higher temperatures such as a temperature of 20 °C .

In one embodiment, a physical state of the anti-crystallizing component being liquid at a temperature of 20 °C.

In one embodiment, the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid a temperature of 20 °C .

In one embodiment, the sweetener composition comprises a liquid component, a physical state of the liquid component being liquid at a temperature of 20 °C and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium in the liquid component at a temperature of 20°C.

In context of this application, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubility of a substance in a specific solvent is generally measured as the concentration of the solute in a saturated solution, one in which no more solute can be dissolved. At this point, the two substances are said to be at the solubility equilibrium. For some solutes and solvents there may be no such limit, in which case the two substances are said to be "miscible in all proportions" (or just "miscible").

In one embodiment, the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% or 0,5 wt- % - 0,01 wt % or 1 wt-% - 0,01 wt % crystals of sweetener component based on weight of the sweetener component.

In one embodiment, the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% or 0,5 wt- % - 0,01 wt % or 1 wt-% - 0,01 wt % crystals of sweetener component based on weight of the sweetener component at a temperature of 20°C.

In one embodiment, the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% or 0,5 wt- % - 0,01 wt % or 1 wt-% - 0,01 wt % crystals of sweetener component based on weight of the sweetener component at a temperature of 4°C.

In one embodiment, the sweetener composition comprises less than 1 wt-% or less than 0,5 wt-% or less than 0,1 wt-% or less than 0,01 wt-% or 0,5 wt- % - 0,01 wt % or 1 wt-% - 0,01 wt % crystals of sweetener component based on weight of the sweetener component at a temperature of - 18°C.

In one embodiment, the sweetener composition comprises a liquid component, and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 wt-% or more, or by 10 wt-% or more, or by 20 wt-% or more, or by 5 - 50 wt-%, or by 5 - 20 wt-%, or by 5 - 70 wt-% based on weight of the sweetener component.

In one embodiment, the sweetener component comprises any combination of following sugar alcohols: Arabitol, Erythritol, Glycerol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylitol and hydrogenated starch hydrolysates.

In one embodiment, the sugar alcohol of the sweetener component comprises Arabitol or Erythritol or Glycerol or Isomalt or Lactitol or Maltitol or Mannitol or Sorbitol or Xylitol or hydrogenated starch hydrolysates.

In one embodiment, the sugar alcohol of the sweetener component comprises Arabitol or Erythritol or Isomalt or Lactitol or Maltitol or Mannitol or Sorbitol or Xylitol.

In one embodiment, the sugar alcohol of the sweetener component comprises Erythritol or Maltitol or Xylitol or any combination thereof.

In one embodiment, the sugar alcohol of the sweetener component comprises Erythritol or Xylitol or any combination thereof.

In one embodiment, the sugar alcohol of the sweetener component consist of Erythritol or Xylitol.

In one embodiment, the sugar alcohol of the sweetener component consist of Xylitol.

In one embodiment, the sugar alcohol of the sweetener component comprises erythritol.

In one embodiment, the sugar alcohol of the sweetener component consist of erythritol.

In one embodiment, the sugar alcohol of the sweetener component consist of erythritol. In one embodiment, the sweetener component comprises 98 wt-% or more xylitol based on total weight of the sweetener component.

In one embodiment, the sweetener component comprises 98 wt-% or more erythritol based on total weight of the sweetener component.

In one embodiment, the anti-crystallizing component comprises molecules partly hydrophilic and partly lipophilic.

In one embodiment, the anti-crystallizing component comprises amphiphilic molecules.

In one embodiment, the anti-crystallizing component comprises a surfactant phospholipid.

In one embodiment, the anti-crystallizing component comprises phospholipid.

In one embodiment, the anti-crystallizing component comprises a surfactant.

An amphiphile is a chemical compound possessing both hydrophilic (water-loving, polar) and lipophilic (fat-loving) properties. Such a compound is called amphiphilic or amphipathic. Common amphiphilic substances are soaps, detergents, and lipoproteins. The phospholipid amphiphiles are the major structural component of cell membranes. The micelles they form in the aggregate are prolate. The lipophilic group is typically a large hydrocarbon moiety, such as a long chain of the form CH3(CH2)n, with n > 4.

The hydrophilic group falls into one of the following categories:

A) Charged groups

Anionic. Examples, with the lipophilic part of the molecule represented by an R, are: carboxylates: RCO2-; sulfates: RS04-; sulfonates: RSO3-. phosphates: The charged functionality in phospholipids.

Cationic. Examples: ammoniums: RNH3+.

B) Polar, uncharged groups. Examples are alcohols with large R groups, such as diacyl glycerol (DAG), and oligoethyleneglycols with long alkyl chains.

Often, amphiphilic species have several lipophilic parts, several hydrophilic parts, or several of both. Proteins and some block copolymers are such examples. Amphiphilic compounds have lipophilic (typically hydrocarbon) structures and hydrophilic polar functional groups (either ionic or uncharged).

As a result of having both lipophilic and hydrophilic portions, some amphiphilic compounds may dissolve in water.

In one embodiment, the anti-crystallizing component comprises molecules comprising two or more hydroxyl groups.

A hydroxy or hydroxyl group is a functional group with the chemical formula -OH and composed of one oxygen atom covalently bonded to one hydrogen atom.

In one embodiment, the anti-crystallizing component comprises molecules comprising two or more hydroxyl groups, and a physical state of the anti-crystallizing component being in liquid at a temperature of 25 °C.

In one embodiment, the sweetener composition comprises micelles comprising the anti-crystallizing component.

In one embodiment, the sweetener composition comprises molecules of the sweetener component being surrounded by the micelles.

In one embodiment, the liquid component comprises water.

In one embodiment, the liquid component comprises water more than 80 wt-% based on total weight of the liquid component or more than 90 wt-% based on total weight of the liquid component or more than 95 wt-% based on total weight of the liquid component.

In one embodiment, the liquid component consists of water.

In one embodiment, an amount of the anti-crystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

In one embodiment, an amount of the anti-crystallizing component being between 0,2 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

In one embodiment, an amount of the anti-crystallizing component being between 0,05 to 0,3 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

In one embodiment, the anti-crystallizing component comprises any combination of following; xanthan, gelatine, carrageenan, gum karaya, lecithin, egg, egg yolk, glycerol, polydextrose, sorbitol, and methyl cellulose.

In one embodiment, the anti-crystallizing component comprises lecithin. In one embodiment, the anti-crystallizing component consist of lecithin; or

Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic - they attract both water and fatty substances (and so are both hydrophilic and lipophilic).

In one embodiment, the anti-crystallizing component comprises egg.

In one embodiment, the anti-crystallizing component comprises egg yolk.

Egg yolk comprises proteins, lipids, and phospholipids. This is largely due to its composition; egg yolk is: 50.1 percent water, 30.6 percent lipids, 17 percent proteins, 0.6 percent carbohydrates and 1.7 percent minerals. Egg yolk is a source of lecithin, as well as egg oil, Based on weight, egg yolk contains about 9% lecithin

In one embodiment, the anti-crystallizing component consist comprises proteins, lipids, and phospholipids.

In one embodiment, the anti-crystallizing component consist of egg yolk.

In one embodiment, the anti-crystallizing component consist of glycerol.

Glycerol also called glycerine in British English and glycerin in American English, is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Glycerol is miscible with water. The formula of glycerol being C3H8O3.

In one embodiment, the anti-crystallizing component comprises glycerol.

The present invention further relates to a food product. The food product comprises one or more foodstuff and a sweetener composition. The sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; and the food product comprises dissolved molecules of the sweetener component.

In one embodiment, the food product being a liquid food product or a solid food product a paste food product.

In one embodiment, the food product comprises a solid food product.

In one embodiment, the food product being a solid food product. In one embodiment, the food product being a paste food product.

In one embodiment, the food product being a dessert.

In one embodiment, the food product being a frozen dessert.

In one embodiment, the food product being a frozen and the food product being packed in a single portion packing.

In one embodiment, the food product being frozen, the food product being packed in a single portion packing and the food product consist of natural ingredients and one sugar alcohol.

In one embodiment, the food product being frozen, the food product being packed in a single portion packing and the one or more food stuff consist of natural ingredients and the sweetener component being of xylitol and the anticrystallizing component being egg yolk.

In one embodiment, the food product being frozen, the food product being packed in a single portion packing or a family size packing, and the food product consist of food stuff made of natural ingredients and xylitol.

In one embodiment, the food product being frozen and the food product comprises natural ingredients and one sugar alcohol.

In one embodiment, the food product being an ice cream.

In one embodiment, the food product being a beverage.

In one embodiment, the one or more foodstuff comprises any combination of following: one or more components produced from grain and one or more components produced from milk and one or more components produced from egg and a component comprising fruit and a component comprising berry and one or more component comprising flavouring agent and one or more components produced from meat.

In one embodiment, the one or more foodstuff comprises two or more layers, each of the two or more layers comprise any combination of following: one or more components produced from grain and one or more components produced from milk and one or more components produced from egg and a component comprising fruit or berry.

In one embodiment, the sweetener composition comprises the sweetener component and other sweet substances.

In one preferred embodiment, the food product comprises one or more foodstuff and a sweetener composition, the sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; the food product comprises dissolved molecules of the sweetener component, the food product being a beverage, the food stuff comprises flavouring agent, the sweetener component comprises 98 wt-% or more erythritol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more glycerol based on total weight of the anti-crystallizing component, the sweetener composition comprises a liquid component, and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 - 50 wt-% based on weight of the sweetener component at equilibrium, and the sweetener composition comprises 0,5 wt-% - 0,01 wt % crystals particles of sweetener component based on weight of the sweetener component, and an amount of the anti-crystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component

In one preferred embodiment, the food product comprises one or more foodstuff and a sweetener composition, the sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; the food product comprises dissolved molecules of the sweetener component, the food product being a beverage, the food stuff comprises flavouring agent, the sweetener component comprises 98 wt-% or more xylitol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more glycerol based on total weight of the anti-crystallizing component, the sweetener composition comprises a liquid component, and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 - 50 wt-% based on weight of the sweetener component at equilibrium, and the sweetener composition comprises 0,5 wt-% - 0,01 wt % crystals particles of sweetener component based on weight of the sweetener component, an amount of the anticrystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component.

In one preferred embodiment, the food product comprises one or more foodstuff and a sweetener composition, the sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; the food product comprises dissolved molecules of the sweetener component, the food product being a frozen dessert, the sweetener component comprises 98 wt-% or more xylitol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more egg yolk based on total weight of the anti-crystallizing component, the sweetener composition comprises a liquid component, and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 - 50 wt-% based on weight of the sweetener component at equilibrium, and the sweetener composition comprises 0,5 wt-% - 0,01 wt % crystals particles of sweetener component based on weight of the sweetener component, and an amount of the anti-crystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

In one preferred embodiment, the food product comprises one or more foodstuff and a sweetener composition, the sweetener composition comprises a sweetener component comprising sugar alcohol and an anti-crystallizing component; the food product comprises dissolved molecules of the sweetener component, the food product being a frozen dessert, the sweetener component comprises 98 wt-% or more erythritol based on total weight of the sweetener component and the anti-crystallizing component comprises 98 wt-% or more egg yolk based on total weight of the anti-crystallizing component, the sweetener composition comprises a liquid component, and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium at a temperature of 20 °C by 5 - 50 wt-% based on weight of the sweetener component at equilibrium, and the sweetener composition comprises 0,5 wt-% - 0,01 wt % crystals particles of sweetener component based on weight of the sweetener component, and an amount of the anti-crystallizing component being between 0,1 to 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component.

Figure la illustrates a method aspect of the present invention and its embodiments.

The method for producing a food product comprises:

- providing one or more foodstuff and a sweetener composition comprising an anti-crystallizing component and a sweetener component, the sweetener component comprises sugar alcohol, and

- producing the food product comprising the one or more foodstuff and the sweetener composition, the food product comprises dissolved molecules of the sweeter component.

In one embodiment the method comprises packing the food product . In one embodiment, the method comprises freezing the food product . Figure lb illustrates a method aspect of the present invention and its embodiments.

In one embodiment, the method comprises first producing the sweetener composition comprising the anti-crystallizing component and the sweetener component, the sweetener composition comprises molecules of the sweetener component dissolved in the sweetener composition, and then mixing the sweetener composition and the one or more foodstuff together.

Figure lc illustrate a method aspect of the present invention and its embodiments.

In one embodiment, the method comprises mixing the anti-crystallizing component of the sweetener composition, the sweetener component of the sweetener composition, and the one or more foodstuff together.

Example 1 (Comparative)

A sweetener composition was produced such that 100 g water and 39 g erythritol was mixed at a temperature of 20 °C. Erythritol was dissolved in the water by mixing the water comprising erythritol. After a while the sweetener composition comprises crystals of erythritol.

The crystals of erythritol caused an unpleasant after taste.

Example 2 (Comparative)

A sweetener composition was produced such that 100 g water and erythritol was mixed at a temperature of 20 °C such that the concentration of a erythritol exceeds by 10 % the concentration specified by the value of solubility at equilibrium. Erythritol was dissolved in the water. The composition was stored at a temperature of 4 °C. After 1 hour at a temperature of 4 °C the sweetener composition comprises crystals of erythritol.

The crystals of erythritol caused an unpleasant after taste.

Example 3 (Comparative)

A sweetener composition was produced such that 100 g water and xylitol was mixed at a temperature of 20 °C such that the concentration of a xylitol exceeds by 10 % the concentration specified by the value of solubility at equilibrium at a temperature of 20 °C. Xylitol was dissolved in the water. The composition was stored at a temperature of 4 °C. After 24 hours the sweetener composition comprises crystals of xylitol.

The crystals of xylitol caused an unpleasant after taste.

Example 4 (According to the present invention) A sweetener composition was produced such that 10 g xanthan, 100 g water and erythritol was mixed at a temperature of 20 °C such that the concentration of erythritol exceeds by 10 % the concentration specified by the value of solubility at equilibrium. Erythritol was dissolved in the water. The composition was stored at a temperature of 4 °C.

After 8 hours the crystals of erythritol was not formed but the sweetener composition was in form of gel. The crystals of erythritol did not cause an unpleasant after taste.

According to this example xanthan prevents or at least decreases crystallization of sugar alcohols but the state of the composition comprising xanthan is gel. In this example the sweetener composition comprises a liquid component, the liquid component being water.

This example was repeated by replacing xanthan with gelatine, carrageenan and gum karaya and the result was similar than with xanthan.

Example 5 (comparative)

A sweetener composition was produced such that 2 g Lecithin, 100 g water and erythritol was mixed at a temperature of 20 °C such that the concentration of erythritol exceeds by 10 % the concentration specified by the value of solubility at equilibrium. Erythritol was dissolved in the water. The composition was stored at a temperature of 4 °C.

After 24 hours the crystals of erythritol formed. The crystals of erythritol caused an unpleasant after taste.

Example 6 (comparative)

A sweetener composition was produced such that 8 g lecithin, 100 g water and erythritol was mixed at a temperature of 20 °C such that the concentration of erythritol exceeds by 10 % the concentration specified by the value of solubility at equilibrium. Erythritol was dissolved in the water. The composition was stored at a temperature of 4 °C.

After 24 hours the crystals of erythritol was not formed but the sweetener composition was not transparent.

Example 7 (Comparative)

A sweetener composition was produced such that 8 g lecithin, 100 g water and erythritol was added to the water at a temperature of 20 °C such that the concentration of a erythritol exceeds by 10 % the concentration specified by the value of solubility at equilibrium. Erythritol and lecithin was not dissolved in the water. The composition was stored at a temperature of 4 °C. According to this example a mixing is required to dissolve lecithin and erythritol in water.

Example 8 (According to the present invention)

A sweetener composition was produced such that 4 g glycerol and 39 g erythritol was mixed at a temperature of 20 °C.

The composition was stored at a temperature of 4 °C. After 48 hours the crystals of erythritol was not formed and the composition was clear. Glycerol taste sweet but relative sweetness of glycerol is much less than relative sweetness of erythritol. In this example glycerol being the anti-crystallizing component such that a physical state of the glycerol being liquid and erythritol being sweetener component.

Accordingly, this composition is especially suitable for sweetening beverages .

Example 9 (According to the present invention)

A sweetener composition was produced such that 10 g glycerol and 39 g erythritol was mixed at a temperature of 20 °C.

The composition was stored at a temperature of 20°C. After 48 hours the crystals of erythritol was not formed and the composition was clear and the physical state of the composition being liquid. Glycerol taste sweet but relative sweetness of glycerol is much less than relative sweetness of erythritol. In this example glycerol being the anti-crystallizing component such that a physical state of the glycerol being liquid and erythritol being sweetener component.

Accordingly, this composition is especially suitable for syrup.

ExamplelO (Comparative)

A food product (ice cream) was produced such that 240 g milk, 100 g sugar, 480 g cream and 5 g vanilla extract were mixed in an ice cream mixer and the mixture was frozen at a temperature of - 18 °C. .

The frozen food product (ice cream) had a sweet taste without an unpleasant after taste.

Example 11 (Comparative)

A food product (ice cream) was produced such that 240 g milk, 100 g xylitol, 480 g cream and 5 g vanilla extract were mixed in an ice cream mixer and the composition was frozen at a temperature of - 18 °C.

The frozen food product (ice cream) had an unpleasant after taste.

Example 12 (Comparative)

A food product (ice cream) was produced such that 240 g milk, 135 g erythritol, 480 g cream, and 5 g vanilla extract were mixed in an ice cream mixer and the composition was frozen at a temperature of - 18 °C.

The frozen food product (ice cream) had an unpleasant after taste.

Example 13 (Comparative)

A food product (ice cream) was produced such that 240 g milk, 50 g xylitol, 480 g cream, and 5 g vanilla extract were mixed in an ice cream mixer . Together the milk and the cream comprise 480 g liquid (water). The composition was frozen at a temperature of - 18 °C.

The frozen food product (ice cream) was not sweet enough.

Example 14 (According to the present invention)

A food product (ice cream) was produced such that 240 g milk, 100 g xylitol, 480 g cream, 12 g lecithin (powder) and 5 g vanilla extract were mixed in an ice cream mixer and the composition was frozen. Together the milk and the cream comprise 480 g liquid (water). The composition was frozen and store one month at a temperature of - 18 °C.

The frozen food product (ice cream) had a sweet taste without an unpleasant after taste. The inventor surprisingly found out that lecithin may be used as an anti-crystallizing component so that xylitol does not form such an amount of crystals which causes an unpleasant aftertaste in frozen desserts. In this example the sweetener composition comprises a liquid component, the liquid component being water of the milk and the cream. The inventor found out that the sweetener composition comprises micelles comprising lecithin. Furthermore, the sweetener composition comprises molecules of the sweetener component being surrounded by the micelles. The inventor surprisingly found out that micelles of the anti-crystallizing component did not compromise a sweet taste of the sweetener component.

Example 15 (According to the present invention)

A food product (ice cream) was produced such that 240 g milk, 100 g xylitol, 480 g cream, 40g egg yolk and 5 g vanilla extract were mixed in an ice cream mixer and the composition was frozen. Together the milk and the cream comprise 500 g liquid (water). The composition was frozen at a temperature of - 18 °C.

The frozen food product (ice cream) had a sweet taste without an unpleasant after taste. The inventor surprisingly found out that lecithin of an egg yolk may be used as an anti-crystallizing component so that xylitol does not form such an amount of crystals which causes an unpleasant aftertaste even in frozen desserts. In this example the sweetener composition comprises a liquid component, the liquid component being water of the milk, the cream and the egg yolk.

Example 16 (According to the present invention)

A food product (ice cream) was produced such that 240 g milk, 100 g xylitol, 480 g cream, lecithin from 40 g egg yolk and 5 g vanilla extract were mixed in an ice cream mixer and the composition was frozen. Together the milk and the cream comprise 480 g liquid (water). The composition was frozen at a temperature of - 18 °C in a cartoon packing and the cartoon packing was stored at a temperature of - 18 °C for six mounts. A structure of the food product in cartoon packing was compared with a structure of the food product without cartoon packing. The inventor surprisingly found out that a packing further prevents crystallization of xylitol in the frozen food product. This means that the food product has less crystals of xylitol and better taste when it is stored in a cartoon packing. In this example the sweetener composition comprises a liquid component, the liquid component being water of the milk, the cream and the egg yolk.

The inventor repeated this example such that xylitol was replaced with erythritol. The inventor found out that the food product has less crystals of erythritol and better taste when the food product is stored in packing.

The inventor repeated this example such that sweetener component was xylitol and cartoon packing was replaced with a glass and plastic packing. The inventor found out that the food product has less crystals of erythritol and better taste when the food product was packed in any packing. The taste was better when the food product was stored in a cartoon packing than stored in glass and plastic packing.

Example 17 (comparative)

A food product (beverage) was produced such that 100 g water, 10 g sugar, and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored at a temperature of 4 °C.

The food product (beverage) had a sweet taste without an unpleasant after taste.

Example 18 (comparative)

A food product (beverage) was produced such that 100 g water, 17 g erythritol, and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored 6 months at a temperature of 4 °C.

The food product (beverage) had a sweet taste and an unpleasant after taste.

Example 19 (comparative) A food product (beverage) was produced such that 100 g water, 10 g xylitol, and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored 10 month at a temperature of 4 °C.

The food product (beverage) had a sweet taste. After 6 month the food product comprised precipitate comprising xylitol. The precipitate caused an unpleasant after taste. Most of the beverages can not be mixed after production as they comprise carbon dioxide. Thus, xylitol as such is not suitable sweetener for all typical beverages.

Example 20 (comparative)

A food product (beverage) was produced such that 100 g water, 17 g erythritol, and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored one week at a temperature of 1 °C.

The food product (beverage) had a sweet taste but an unpleasant after taste. Thus, erythritol as such is not suitable sweetener for all typical beverages.

Example 21 (According to the present invention)

A food product (beverage) was produced such that 100 g water, 17 g erythritol, 2 g glycerol and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored one week at a temperature of 1 °C.

The food product (beverage) had a sweet taste without an unpleasant after taste. Furthermore, the colour of the beverage was not changed.

Example 22 (According to the present invention)

A food product (beverage) was produced such that 100 g water, 10 g xylitol, 5 g glycerol and 4 % natural lemon and lime flavourings were mixed. The composition was cooled and stored one year at a temperature of 1 °C.

The food product (beverage) had a sweet taste without an unpleasant after taste. Furthermore, the colour of the beverage was not changed.

The inventor surprisingly found out that xylitol and erythritol may be used for sweetening a beverage when glycerol is added as an anti-crystallizing component. Glycerol comprises three hydroxyl groups. A physical state of glycerol may be liquid when glycerol being an anti-crystallizing component of beverage. Glycerol may be used also as an anti-crystallizing component in frozen desserts when the sweetener component comprises sugar alcohol.

Example 23 (According to the present invention)

Example 22 was repeated such that the liquid component comprises water 80 wt-% based on total weight of the liquid component and glycerol 20 wt- % on total weight of the liquid component. The inventor found out that the food product (beverage) had a sweet taste without an unpleasant after taste. Furthermore, the colour of the beverage was not changed but viscosity of the beverage was slightly increased. When the example 20 was repeated such that the liquid component comprises water more than 90 wt-% based on total weight of the liquid component there was less increase in the viscosity. When the example 20 was repeated such that the liquid component comprises water more than 95 wt-% based on total weight of the liquid component it was not notable increase in the viscosity. The viscosity should not increase too much when the food product having a physical state of liquid. In other words, the liquid component comprising glycerol which is the anti-crystallizing component.

Example 24 (According to the present invention)

Example 3 was repeated such that the sweetener composition comprises xylitol and a liquid component. The sweetener composition was tasted when the sweetener composition comprises 1 wt-%, 0,5 wt-%, 0,1 wt-% and 0,01 wt-% crystals of sweetener component based on weight of the sweetener component.

The inventor found out that the sweetener composition which comprises 1 wt% crystals of sweetener component had a little aftertaste.

The inventor found out that the sweetener composition which comprises 0,5 wt% solid particles of sweetener component had a very little after taste.

The inventor found out that the sweetener composition which comprises 0,1 wt% crystals of sweetener component had extremely little after taste.

The inventor found out that the sweetener composition which comprises 0,01 wt% crystals of sweetener component had no after taste.

Example 25 (According to the present invention)

Example 14 was repeated such that the sweetener composition comprises a liquid component and a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium in the liquid component at a temperature of 20 °C by 3 wt-%, by 5 wt-%, by 10 wt-%, by 20 wt- %, by 50 wt-%, by 70 wt-% and by 80 wt-% based on weight of the sweetener component at equilibrium at a temperature of 20 °C,

The sweetener composition was produced first and the food product was produced.

The inventor found out that the sweetener composition was not sweet enough for sweetening all desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 3 wt-%.

The inventor found out that the sweetener composition was useful for sweetening a dessert when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 5 wt-% or more.

The inventor found out that the sweetener composition was perfect for sweetening most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 10 wt-% or more.

The inventor found out that the sweetener composition was good for sweetening many desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 20 wt-% or more.

The inventor found out that the sweetener composition was viscosity of sweetener composition was perfect for most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 20 wt-% or less.

The inventor found out that the sweetener composition was viscosity of sweetener composition was good for most desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 50 wt-% or less.

The inventor found out that the sweetener composition was viscosity of sweetener composition was good for some desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 70 wt-% or less.

The inventor found out that the sweetener composition was viscosity of sweetener composition was high for some desserts when a concentration of the sweetener component in the liquid component exceeding the value of solubility at equilibrium by 80 wt-%.

The example was repeated with different sweetener composition having different ratio of the anti-crystallizing and the sweetener component

The amount of the anti-crystallizing component being 0,05 times an amount of the sweetener component based on weight of the sweetener composition and the anti-crystallizing component prevents some crystallisation of the sweetener component.

The anti-crystallizing component being 0,1 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents most crystallisation of the sweetener component.

The anti-crystallizing component being 0,5 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents practically all crystallisation of the sweetener component.

The anti-crystallizing component being 0,3 times an amount of the sweetener component based on weight of the sweetener composition and the anticrystallizing component prevents almost all crystallisation of the sweetener component.

Example 26 (According to the present invention) The inventor found out that Arabitol, Glycerol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, and hydrogenated starch hydrolysates may be used as a sweetener component.

Anyhow, hydrogenated starch hydrolysates and maltitol has higher glycemic index than xylitol and erythritol. Lactitol, maltitol, mannitol and sorbitol have higher dental acidity than xylitol and erythritol. Arabitol is not yet as widely produced sugar alcohol than xylitol and erythritol.

The invention has been described above with reference to the examples. However, the invention is in no way restricted to the above examples but may vary within the scope of the claims.