Title of Invention	A PROCESS OF MANUFACTURE OF A SUGAR FREE, NUTRITIOUS, FOOD PRODUCT
Abstract	A process for the manufacture of a sugar free, nutritious, food product comprising a creaming stage, a dough making stage and a baking stage, such as herein described, all said stages involving sugar free ingredients, characterized in that the said process also comprises the preparation of a mixture of (i) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), acesulfame - K (0.05 - 0.15% by weight), sucralose (0.02 - 0.06% by weight) (ii) at least one low calorie bulking agent such as herein described; whereby upto 100% by weight of the said mixture is added to the ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder, if any, is also uniformly distributed; forming the dough and baking the same thereafter to obtain the said final product. PRICE: THIRTY RUPEES.

Title of Invention

A PROCESS OF MANUFACTURE OF A SUGAR FREE, NUTRITIOUS, FOOD PRODUCT

Abstract

A process for the manufacture of a sugar free, nutritious, food product comprising a creaming stage, a dough making stage and a baking stage, such as herein described, all said stages involving sugar free ingredients, characterized in that the said process also comprises the preparation of a mixture of (i) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), acesulfame - K (0.05 - 0.15% by weight), sucralose (0.02 - 0.06% by weight) (ii) at least one low calorie bulking agent such as herein described; whereby upto 100% by weight of the said mixture is added to the ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder, if any, is also uniformly distributed; forming the dough and baking the same thereafter to obtain the said final product. PRICE: THIRTY RUPEES.

Full Text	This invention relates to a process for the manufacture of a sugar free, nutritious food product. Consequent in increase in health consciousness, dietetic foods have gained importance especially in recent times. Foods which are rich in calories and are therefore detri¬mental to health are sought to be avoided by a large sec¬tion of the public. It is therefore an object of this invention to propose a sugar free food product which is sufficiently nutritious to meet the requirements of the calorie conscious and restricted sugar intake population. Conventionally, a food product such as a biscuit, is made by mixing vegetable fat, sugar, colour, flavour, butter, skimmed milk powder and water, among other ingredients (creaming stage). Next wheat flour is prepared into dough (dough making stage). The dough is mixed with the cream- ing stage mass and baked, to obtain the end product. Sugar, apart from imparting sweet taste, to a food product, has a shortening effect and therefore makes the dough more readily expandable during baking. It gives the product its characteristic bite, a pleasing colour, acts as a vehicle for flavour and contributes to the volume. On the other hand, artificial sweeteners, due to their high intensity sweetness, can only be used in a miniscule quantity, when compared to the quantity of sugar used for the same product. Consequently, in the conventional methods employed, straightaway mixing a low quantity of artificial sweeteners in the product will not result in uniform distribution of the former in the latter- The shortening effect of sugar will also not be present if artificial sweeteners are used merely to replace sugar. In such 3 case the product loses its characteristic bite, colour, freshness. This invention therefore proposes a process for the manu¬facture of a sugar free food product, which despite the absence of sugar, still retains the desirable characteris¬tics referred to above, by carrying out the process pro¬posed herein without mixing the artificial sweeteners straightaway into the product mass, but by preparing a pre-mix of specified ingredients and carrying out subse¬quent mixing in a phased manner as defined herein. According to this invention, the artificial sweetener is first mixed with at least one low calorie bulking agent. This mixture is added at the creaming stage and then again »>■ at the dough making stage of the product to ensure uniform distribution of the sweetener and also to maintain the product characteristics- This procedure is in contrast to the conventional process wherein the entire quantity of sugar is added during the creaming stage itself. in short, the preparation of a mixture of at least one artificial sweetener and at least one low calorie bulking agent and adding of the same at two stages of mixing of the process, namely, the creaming stage and the dough making stage give the final product its characterlstio features of texture, finish and taste. The food product proposed herein is a baked food product and, according to one of its preferred forms, is a biscuit. The process for the manufacture of a sugar free, nutritious, food product, according to this invention, comprises a creaming stage, a dough making stage and a baking stage, such as herein described, a11 said stages involving sugar free ingredients, characterised in that the said process also comprises the preparation of a mixture of (1) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), aoaaulfame - K (0.05 - 0. 15% by weight), suoralose (0,02 - 0.06% by weight) (11) at least one low calorie bulking agent such as herein described) whereby upto 100% by weight of the said mixture is added to the ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder. if any, is also uniformly distributed; forming the dough and baking the same thereafter to obtain the said final product. A general description of the process proposed herein is given below followed by a process flow chart given as an Example of carrying out the process, by way of illustration, and not by way of limitation. Low calorie bulking agent oligofructose at 1.25-8% and or inulin at 5-15% is mixed with aspartame (0.07-0.17%) or acesulfame K 1., Creaming Stage;- wherein a low calorie emulsifying agent, sorbitol at 1.0-9.0% and non-calorific fibre sources, namely wheat fibre at i.5-7.5% are added along with other Ingredients like oil/oils or fat (6-15%) skimmed milk powder (0.6-2%), fat replacer (1-8.8%), edible starch (i.5-7.5%) emulslfier (1.0-3.0%), salt, flavour, colour and mixed at rpm > 30 followed by leavening agents dissolved in water and mixed at speed> 30 rpm speed for 2 minutes to 20 minutes. Up to 100% of the mixture of artificial sweetner(s) and low calorie bulking agent(a) is added in this oreaming stage before leavening agents are added. The remaining of the said mixture, if any, is added at the dough making stage. Thus, if 98% of the said mixture is added at the oreaming stage, the remainder 2% thereof is added at the dough making stage. On the other hand the entire 100% of the said mixture oan be added at the creaming stage itself. 2. Dough making stage; Wheat flour along with the remainder (if any) of the said mixture of artificial sweetener(s) and low calorie bulking agent(s) are added and mixed at RPM below 50 for a minute followed by dough conditioner and further mixed at rpm process of premixing artificial sweetener/sweeteners and low calorie bulking agent/ bulking agents, as a sugar substitute and addition of the same up to i.00% at the creaming stage and the remainder, if any, at the dough making stage, ensures proper blending of artificial sweetener(s) in dough and gives the biscuits Its characteristic texture, finish and taste even without sugar. It is possible to have a low calorie cream layer prepared in the known way and sandwiched between a pair of biscuits manufactured by the process proposed herein to cater to the requirements of those who prefer "cream biscuits*. The terms and expressions in this specification are of description and not of limitation, as such terms and expressions do not, and are not Intended to, exclude any equivalents of the features of this Invention Illustrated and described herein. We Clalm: 1. A process for the manufacture of a sugar free, nutritious, food product comprising a creaming stage, a dough making stage and a baking stage, such as herein described, all said stages Involving sugar free ingredients, characterised in that the said process also comprises the preparation of a mixture of (1) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), acesulfame - K (0.05 - 0.15X by weight), sucralose (0.02 - 0.06% by weight) (11) at least one low calorie bulking agent such as herein described; whereby upto 100% by weight of the said mixture is added to the Ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder. if any, is also uniformly distributed; forming the dough and baking the same thereafter to obtain the said final product. 2. A process as claimed in Claim i wherein the proportion range of the said sweeteners is 20:80 to 90:10 whenever two of the said sweeteners are used in combination. 3. A process as claimed in any one of the preceding Claims wherein the bulking agent comprises at least one of low calorie edible substances such as oligofructose (1.25 - 8.0 % by weight), inulin (5 - 15X by weight), low calorie fibre source, such as, wheat fibre (1.75 - 7.5 % by weight) soya fibre (0.75 - i0« by weight), low calorie emulsifying agent, such as, sorbitol (1.8 - 8.2 % by weight), known fat replacer (1-8.5% by weight) and edlblestarch, such as, tapioca, maize (1.5 -7.5% by weight). A. A process for the manufacture of a sugar free, nutritious, food product substantially as herein described and Illustrated with reference to the Example.

Full Text

This invention relates to a process for the manufacture of a sugar free, nutritious food product.
Consequent in increase in health consciousness, dietetic foods have gained importance especially in recent times. Foods which are rich in calories and are therefore detri¬mental to health are sought to be avoided by a large sec¬tion of the public.
It is therefore an object of this invention to propose a sugar free food product which is sufficiently nutritious to meet the requirements of the calorie conscious and restricted sugar intake population.
Conventionally, a food product such as a biscuit, is made
by mixing vegetable fat, sugar, colour, flavour, butter,
skimmed milk powder and water, among other ingredients
(creaming stage). Next wheat flour is prepared into dough
(dough making stage). The dough is mixed with the cream-
ing stage mass and baked, to obtain the end product.
Sugar, apart from imparting sweet taste, to a food
product, has a shortening effect and therefore makes the
dough more readily expandable during baking. It gives the
product its characteristic bite, a pleasing colour, acts
as a vehicle for flavour and contributes to the volume.
On the other hand, artificial sweeteners, due to their
high intensity sweetness, can only be used in a miniscule
quantity, when compared to the quantity of sugar used for
the same product. Consequently, in the conventional
methods employed, straightaway mixing a low quantity of

artificial sweeteners in the product will not result in uniform distribution of the former in the latter- The shortening effect of sugar will also not be present if artificial sweeteners are used merely to replace sugar. In such 3 case the product loses its characteristic bite, colour, freshness.
This invention therefore proposes a process for the manu¬facture of a sugar free food product, which despite the absence of sugar, still retains the desirable characteris¬tics referred to above, by carrying out the process pro¬posed herein without mixing the artificial sweeteners straightaway into the product mass, but by preparing a pre-mix of specified ingredients and carrying out subse¬quent mixing in a phased manner as defined herein. According to this invention, the artificial sweetener is first mixed with at least one low calorie bulking agent.
This mixture is added at the creaming stage and then again
»>■
at the dough making stage of the product to ensure uniform
distribution of the sweetener and also to maintain the
product characteristics- This procedure is in contrast to
the conventional process wherein the entire quantity of

sugar is added during the creaming stage itself.
in short, the preparation of a mixture of at least one
artificial sweetener and at least one low calorie bulking
agent and adding of the same at two stages of mixing of
the process, namely, the creaming stage and the dough
making stage give the final product its

characterlstio features of texture, finish and taste.
The food product proposed herein is a baked food product and, according to one of its preferred forms, is a biscuit.
The process for the manufacture of a sugar free, nutritious, food product, according to this invention, comprises a creaming stage, a dough making stage and a baking stage, such as herein described, a11 said stages involving sugar free ingredients, characterised in that the said process also comprises the preparation of a mixture of (1) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), aoaaulfame - K (0.05 - 0. 15% by weight), suoralose (0,02 - 0.06% by weight) (11) at least one low calorie bulking agent such as herein described) whereby upto 100% by weight of the said mixture is added to the ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder. if any, is also uniformly distributed; forming the dough and

baking the same thereafter to obtain the said final product.
A general description of the process proposed herein is given below followed by a process flow chart given as an Example of carrying out the process, by way of illustration, and not by way of limitation. Low calorie bulking agent oligofructose at 1.25-8% and or inulin at 5-15% is mixed with aspartame (0.07-0.17%) or acesulfame K 1., Creaming Stage;- wherein a low calorie emulsifying agent, sorbitol at 1.0-9.0% and non-calorific fibre sources, namely wheat fibre at i.5-7.5% are added along with other Ingredients like oil/oils or fat (6-15%) skimmed milk powder (0.6-2%), fat replacer (1-8.8%), edible starch (i.5-7.5%) emulslfier (1.0-3.0%), salt, flavour, colour and mixed at rpm > 30 followed by leavening agents dissolved in water and mixed at speed> 30 rpm speed for 2 minutes to 20 minutes. Up to 100% of the mixture of artificial sweetner(s) and low

calorie bulking agent(a) is added in this oreaming
stage before leavening agents are added. The remaining
of the said mixture, if any, is added at the dough
making stage. Thus, if 98% of the said mixture is
added at the oreaming stage, the remainder 2% thereof
is added at the dough making stage. On the other hand
the entire 100% of the said mixture oan be added at the
creaming stage itself.
2. Dough making stage; Wheat flour along with
the remainder (if any) of the said mixture of
artificial sweetener(s) and low calorie bulking
agent(s) are added and mixed at RPM below 50 for a
minute followed by dough conditioner and further mixed
at rpm process of premixing artificial sweetener/sweeteners
and low calorie bulking agent/ bulking agents, as a
sugar substitute and addition of the same up to i.00% at
the creaming stage and the remainder, if any, at the
dough making stage, ensures proper blending of
artificial sweetener(s) in dough and gives the biscuits
Its characteristic texture, finish and taste even
without sugar.
It is possible to have a low calorie cream layer
prepared in the known way and sandwiched between a pair
of biscuits manufactured by the process proposed herein
to cater to the requirements of those who prefer "cream biscuits*.

The terms and expressions in this specification are of description and not of limitation, as such terms and expressions do not, and are not Intended to, exclude any equivalents of the features of this Invention Illustrated and described herein.
We Clalm:
1. A process for the manufacture of a
sugar free, nutritious, food product comprising a creaming stage, a dough making stage and a baking stage, such as herein described, all said stages Involving sugar free ingredients, characterised in that the said process also comprises the preparation of a mixture of (1) at least one artificial sweetener selected from aspartame (0.07 - 0.17% by weight), acesulfame - K (0.05 - 0.15X by weight), sucralose (0.02 - 0.06% by weight) (11) at least one low calorie bulking agent such as herein described; whereby upto 100% by weight of the said mixture is added to the Ingredients of the creaming stage, during mixing, to obtain a creaming stage mass containing the said mixture uniformly distributed therein, the remainder, if any, of the said mixture being added to the said mass along with flour, during mixing, at the dough making stage, such that the said remainder. if any, is

also uniformly distributed; forming the dough and baking the same thereafter to obtain the said final product.
2. A process as claimed in Claim i wherein the proportion range of the said sweeteners is 20:80 to 90:10 whenever two of the said sweeteners are used in combination.
3. A process as claimed in any one of the preceding Claims wherein the bulking agent comprises at least one of low calorie edible substances such as oligofructose (1.25 - 8.0 % by weight), inulin (5 - 15X
by weight), low calorie fibre source, such as, wheat fibre (1.75 - 7.5 % by weight) soya fibre (0.75 - i0« by weight), low calorie emulsifying agent, such as,
sorbitol (1.8 - 8.2 % by weight), known fat replacer

(1-8.5% by weight) and edlblestarch, such as, tapioca, maize (1.5 -7.5% by weight).
A. A process for the manufacture of a sugar free, nutritious, food product substantially as herein described and Illustrated with reference to the Example.

Documents:

0327-mas-2001 others.pdf

0327-mas-2001 abstract.pdf

0327-mas-2001 claims.pdf

0327-mas-2001 correspondence others.pdf

0327-mas-2001 correspondence po.pdf

0327-mas-2001 description (complete).pdf

0327-mas-2001 form-1.pdf

0327-mas-2001 form-26.pdf

0327-mas-2001 form-4.pdf

0327-mas-2001 form-9.pdf

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Patent Number

192994

Indian Patent Application Number

327/MAS/2001

PG Journal Number

35/2005

Publication Date

16-Sep-2005

Grant Date

10-May-2005

Date of Filing

20-Apr-2001

Name of Patentee

BRITANNIA INDUSTRIES LIMITED

Applicant Address

MTH. ROAD, PADI, CHENNAI 600 050

Inventors:

#	Inventor's Name	Inventor's Address
1	NE	NE

PCT International Classification Number

A21D8/06

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA