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WO2021094816A1 - Sirop de datte et son procédé de préparation - Google Patents

Sirop de datte et son procédé de préparation Download PDF

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Publication number
WO2021094816A1
WO2021094816A1 PCT/IB2019/059772 IB2019059772W WO2021094816A1 WO 2021094816 A1 WO2021094816 A1 WO 2021094816A1 IB 2019059772 W IB2019059772 W IB 2019059772W WO 2021094816 A1 WO2021094816 A1 WO 2021094816A1
Authority
WO
WIPO (PCT)
Prior art keywords
membrane
date syrup
syrup
filtration
transparent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2019/059772
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English (en)
Inventor
Jay ANAND
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to PCT/IB2019/059772 priority Critical patent/WO2021094816A1/fr
Publication of WO2021094816A1 publication Critical patent/WO2021094816A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose

Definitions

  • the present invention relates to natural sweetening agent for replacing the granulated sugar in food and confectionary industry. Particularly, the present invention relates to date syrup as substitute of granulated sugar. More specifically, the present invention relates to transparent date syrup. Process of preparation is also disclosed. BACKGROUND OF THE INVENTION
  • Granulated sugar is abundantly used in daily used food and confectionary items. Chemically, the granulated sugar is sucrose, which is a disaccharide, composed of monosaccharides glucose and fructose. Usually, the granulated sugar is produced from sugarcane. Sugarcane juice is a clear juice. This clear juice is evaporated to a syrup stage, bleached with Sulphur Dioxide and then sent to vacuum pans for further concentration and sugar grain formation. Thus, the granulated sugar produced therefrom is contaminated with impurities like Sulphur Dioxide.
  • the normal quantity of granulated sugar generally consumed contains Sulphur Dioxide in safe and acceptable range; however, few people are sensitive/allergic to Sulphur Dioxide and it can be harmful for them to consume sugar. Further, patients suffered with sucrose intolerance are unable to digest granulated sugar due to deficiency of sucrase- isomaltase.
  • non-sucrose sweeteners e.g. aspartame, saccharine, acesulfame potassium, neotame, sucralose, stevia/rebaudioside, however, most of these are non-sugar. Moreover, regular consumption of these may lead to various disorders including renal failure and cancer. Due to their non- sugar character, these sweeteners do not raise the blood sugar level quickly and lacks in providing instant energy.
  • Date syrup is one of the best alternative for replacing granulated sugar with natural sweetener keeping almost all properties of granulated sugar but avoiding the intake of Sulphur Dioxide. Date syrup is rich in the monosaccharides glucose and fructose, and so most of its sugar content is absorbed into the bloodstream in the mouth, meaning that it raises the blood glucose levels more efficiently and immediately than other syrups (even more efficiently than sucrose syrup). It is therefore highly suitable for people suffering from hypoglycemia, or for those with sucrose-intolerance or those with pancreatic problems who have difficulty absorbing disaccharides. Higher amount of magnesium and potassium also makes it preferred natural sweeteners then other natural sweeteners e.g. maple syrup and honey.
  • Date syrup is a thick, caramel-colored sweetener and abundantly used to impart sweetness in the food and confectionary items.
  • the date syrup present in market is available in dark brown and/or black color.
  • the dark brown and/or black color makes it unacceptable and unfit to be used to replace the sugar completely specifically in the food items or confectionary items which are of brighter colors, e.g. sweets etc.
  • the method of the present invention involves the sequential filtration comprising pre-filtration with a pre-filter before the ultrafiltration of the date syrup. Further, the present invention employs centrifugal filtration, which helps to avoid the clogging of the pores of the ultrafiltration membrane. In addition, the application of centrifugal force would result into formation of another filtration membrane by date pulp fibers, which would enhance the filtration process and provide clearer date syrup with better transparency.
  • the present invention discloses a transparent date syrup.
  • the present invention discloses a natural sweetener, which can replace the granular sugar completely in food and confectionary items.
  • the present invention discloses a transparent date syrup, which can replace the granular sugar completely in food and confectionary items.
  • the present invention discloses an alternative to granular sugar for patients suffering from sucrose-intolerance.
  • the present invention discloses an alternative to granular sugar for patients suffering from hypoglycemia.
  • the present invention provides a process of preparing transparent date syrup.
  • the present invention provides an efficient and cost effective process for preparing date syrup.
  • Various aspects of the invention will now be described in detail with reference to the accompanying description and embodiments. Still other aspects, features, and advantages of the present invention are readily apparent from the entire description thereof, including the description and the embodiments. Any subject matter described in the specification can be combined with any other subject matter in the specification to form a novel combination. The invention is also capable of other and different examples and aspects, and its several details can be modified in various respects, all without departing from the spirit and scope of the present invention. Accordingly, the embodiments and descriptions are to be regarded as illustrative in nature, and not as restrictive. Furthermore, the terminology and phraseology used herein is solely used for descriptive purposes and should not be construed as limiting in scope.
  • the present invention discloses a natural sweetening agent for replacing the granulated sugar in food and confectionary industry.
  • date syrup as substitute of granulated sugar is disclosed.
  • a transparent date syrup is disclosed.
  • Process of preparation is also disclosed.
  • date syrup refers to syrup extracted from date fruits, which particularly contains sweetening agents from the date fruit.
  • transparent date syrup refers to the date syrup disclosed in the present invention, which is partly of fully transparent.
  • the transparent date syrup of the present invention may have transparency of about
  • the transparent date syrup of the present invention has transparency of more than 70%.
  • pre-filtration refers to a process of removing large particles, dirt, dust and fibers particularly from the date syrup by filtering it through a pre-filter.
  • the pre-filter used in the present invention is a filter cloth.
  • microfiltration refers to a process of removing particles in a size range between 0.1 to 10 pm. particularly from the date syrup by filtering it through a pre-filter.
  • the micro-filters used in the present invention is selected from cellulose acetate (CA) membrane, polysulfone membrane, polyvinylidene fluoride membrane, polyethersulfone membrane or polyamide membrane.
  • ultrafiltration refers to a process of removing particles in a size range between 10 3 to 10 6 Da. particularly from the date syrup by filtering it through a pre-filter.
  • the ultra- filters used in the present invention is selected from polysulphone membrane, polypropylene membrane, cellulose acetate membrane, polylactic acid membrane.
  • water refers to ThO in pure form.
  • the water includes any purified form of water including demineralized water or distilled water.
  • the water herein means distilled water.
  • the present invention discloses a transparent date syrup.
  • the date syrup disclosed in the present invention having white color in Pfund scale.
  • the date syrup disclosed in the present invention having a Pfund reading between 30 and 34.
  • the date syrup of the present invention is transparent; therefore, it can be used to replace the granular sugar from the food and confectionary items.
  • the date syrup of the present invention is rich in monosaccharides glucose and fructose, which start absorbing from the mouth itself, therefore the intake of date syrup raises blood glucose level with immediate effect. Therefore, the transparent date syrup would specifically benefit to the patients of hypoglycemia.
  • sucrose tolerance cannot digest sucrose, which is a disaccharide of glucose and fructose due to deficiency of enzyme sucrase-isomaltase.
  • the present invention will proved to be a boon and enable them to replace their all granular sugar intake by the transparent date syrup of the present invention.
  • the granular sugar is generally manufactured by sugar can juice and Sulfur Dioxide is used as a bleaching chemical; traces of which are generally safe in usual consumable quantities. However, in case of excess consumption the increased intake of the Sulfur Dioxide may cause ailment specifically related to the respiratory system.
  • the transparent date syrup can be proved to boon for such users who consumers the sweeteners in large quantities.
  • the present invention also discloses one or more sweetener, which contains transparent date syrup disclosed herein. Such one or more sweetener may contain the transparent date syrup in any quantity.
  • the one or more sweetener of the present invention may contain the transparent date syrup in a quantity of about 1% to 100%.
  • the one or more sweetener contains the transparent date syrup in about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100%.
  • the transparent date syrup can be dried and converted to powdered form to be reconstituted at the time of consumption.
  • the transparent date syrup can be prepared of various viscosities for different purposes.
  • the transparent date syrup of the present invention may contain one or more preservative to increase shelf life.
  • the present invention discloses, a process of preparing transparent date syrup; the process comprising the steps of a) adjusting the viscosity of the date syrup in a range between 40 to 50 cps by diluting with water; b) filtering the diluted date syrup through a pre-filter having mesh size between 300 and 400; c) filtering the filtrate obtained in step (b) through micro-filtration membrane; d) filtering the filtrate obtained in step (c) through ultrafiltration membrane to get transparent date syrup; and e) concentrating the transparent date syrup by evaporating excess water.
  • the date syrup is the general date syrup available in the market. Viscosity of such date syrup is between 10,000 to 15,000 cps which is available in market.
  • the viscosity of the date syrup is adjusted so as the filtration can be facilitated.
  • the viscosity of the date syrup is adjusted between 40 to 50 cps.
  • the date syrup is diluted with distilled water in a ratio 1 : 1 to achieve viscosity of diluted date syrup in the desired range of 40 to 50 cps.
  • the dilution ration may differ depending upon the initial viscosity of the date syrup available in the market.
  • the dilution is done by mixing the date syrup in distilled water at 60-65 °C.
  • the diluted date syrup is first filtered through a pre-filter.
  • the pre filtration is carried out using a cloth filter for removing impurities including suspended particles, dirt, dust fibers, pollen and wax.
  • the mesh size of the pre filter is in a range from 300 to 400.
  • the pre-filtration can be carried out by any known filtration process, however the preferred filtration process used for pre-filtration is centrifugal filtration. The centrifugal filtration is carried out at about 500 to 700 rpm.
  • the filtrate obtained in step (b) is then filtered using micro-filter membrane.
  • the micro-filtration membrane is selected from cellulose acetate (CA) membrane, polysulfone membrane, polyvinylidene fluoride membrane, polyethersulfone membrane or polyamide membrane.
  • the microfiltration membrane is cellulose acetate (CA) membrane.
  • micro-filtration can be carried out by any known filtration process, however the preferred filtration process used for micro-filtration is centrifugal filtration.
  • the microfiltration is carried out to remove any particulate matter in a size range of 0.1 to 10 pm.
  • the microfiltration is carried out applying a pressure of about 0.1 to 1 Mpa.
  • the microfiltration is carried out at a pressure of 0.5 Mpa.
  • the filtrate obtained in step (c) is filtered through an ultrafiltration membrane.
  • the ultrafiltration removes the particle size of more thanlO 3 to 10 6
  • the ultrafiltration membrane is selected from polysulphone membrane, polypropylene membrane, cellulose acetate membrane, polylactic acid membrane.
  • the ultrafiltration membrane is polysulphone membrane having a pore size of 20,000 Da.
  • the ultrafiltration can be carried out by any known filtration process, however the preferred filtration process used for ultrafiltration is centrifugal filtration.
  • the ultrafiltration is carried out at a pressure of about 0.5 to 1.5 Mpa; preferably at 1 Mpa.
  • the ultrafiltration is carried out at a pressure of about 0.5 to 1.5 Mpa; preferably at 1 Mpa.
  • the method of the present invention involves the sequential filtration comprising pre-filtration with a pre-filter before the ultrafiltration of the date syrup. Further, the present invention employs centrifugal filtration, which helps to avoid the clogging of the pores of the ultrafiltration membrane. In addition, the application of centrifugal force would result into formation of another filtration membrane by date pulp fibers, which would enhance the filtration process and provide clearer date syrup with better transparency.
  • Date syrup (available in market) was diluted by mixing with distilled water at temp of 65 °C to adjust the viscosity 45 cps.
  • the diluted date syrup is filtered through filter cloth of mesh size 350 at 600 rpm at centrifugal filtration assembly to remove coarse particles, pollens, dirt, dust and wax.
  • the filtrate was filtered through Cellulose Acetate microfiltration membrane applying a pressure of 0.5 Mpa.
  • the filtrate was further filtered through polysulfone MWCO-20,000 applying a pressure of 1 Mpa.
  • the transparent filtrate was vacuum evaporated to get the viscous date syrup.
  • the test was conducted using spectrophotometer detecting transmittance of the light in order to determine color.
  • the silicon photo cell was used with narrow band interference filter @420 nm and 525 nm. Result is given in the below table 1. Result and conclusion:

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Emergency Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention concerne un agent édulcorant naturel pour remplacer le sucre cristallisé dans l'industrie alimentaire et de la confiserie. L'invention concerne en particulier un sirop de datte utilisé en tant que substitut de sucre cristallisé. Plus spécifiquement, l'invention concerne un sirop de datte transparent utilisé en tant que substitut du sucre cristallisé. L'invention concerne également un procédé de préparation.
PCT/IB2019/059772 2019-11-14 2019-11-14 Sirop de datte et son procédé de préparation Ceased WO2021094816A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IB2019/059772 WO2021094816A1 (fr) 2019-11-14 2019-11-14 Sirop de datte et son procédé de préparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2019/059772 WO2021094816A1 (fr) 2019-11-14 2019-11-14 Sirop de datte et son procédé de préparation

Publications (1)

Publication Number Publication Date
WO2021094816A1 true WO2021094816A1 (fr) 2021-05-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2019/059772 Ceased WO2021094816A1 (fr) 2019-11-14 2019-11-14 Sirop de datte et son procédé de préparation

Country Status (1)

Country Link
WO (1) WO2021094816A1 (fr)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003018848A2 (fr) * 2001-08-24 2003-03-06 Danisco A/S Procede de preparation de sucre blanc et roux a partir de betteraves sucrieres

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003018848A2 (fr) * 2001-08-24 2003-03-06 Danisco A/S Procede de preparation de sucre blanc et roux a partir de betteraves sucrieres

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ABDEL MONEIM E. SULIEMAN ET AL.: "Quality and evaluation of syrup from local date (Phoenix dactylifera L.) cultivars", GEZIRA JOURNAL OF AGRICULTURAL SCIENCE, vol. 7, no. 2, January 2009 (2009-01-01), XP055823114 *
G. FATHI ET AL.: "Decolorization of Iranian Date Syrup by Ultrafiltration", JOURNAL OF AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 15, 2013, pages 1361 - 1371, XP055823109 *
MUHAMMAD SIDDIQ: "Book: Tropical and subtropical fruits: postharvest physiology, processing and packaging", WILEY -BLACKWEL L, 2012, pages 656 *

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