WO2025012190A1

WO2025012190A1 - Method of preparing a sugar syrup composition

Info

Publication number: WO2025012190A1
Application number: PCT/EP2024/069155
Authority: WO
Inventors: Ineke SIJTSMA; Raf JANSEN; Rik RENSEN; Tillmann DÖRR
Original assignee: Tiense Suikerraffinaderij NV
Current assignee: Tiense Suikerraffinaderij NV
Priority date: 2023-07-07
Filing date: 2024-07-08
Publication date: 2025-01-16
Anticipated expiration: 2026-01-07

Abstract

Described is a method of preparing a sugar syrup composition from a sugar beet- and/or sugar cane-derived aqueous sucrose composition containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine. The method comprises inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast, and contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon.

Description

METHOD OF PREPARING A SUGAR SYRUP COMPOSITION

The present invention relates to a method of preparing a sugar syrup composition.

Sugar syrup compositions are known in the art and may be obtained from different sources and/or via different methods. Sugar syrup compositions may for instance be produced by dissolving fully or partially refined sugar in water, wherein the sugar may be obtained from different sources, such as from sugar beet and/or sugar cane. Sugar syrup compositions may also be produced by enzymatic methods using starch rich materials, such as corn syrup. Yet another known method to provide sugar syrup compositions includes the evaporation of water from natural juices, such as maple juice, or from sugar solutions extracted from sugar-rich plants, such as sugar beet, sugar cane, or agave. A sugar beet syrup composition may for instance be produced by extracting most soluble substances from the sugar beet, filtering the obtained solution, and finally boiling down the filtered solution until a syrup is obtained with a dry matter content of typically at least 78 wt.%.

W02005001144 discloses a method of preparing an invert liquid sugar, involving the steps of adjusting the pH of a sugar solution of water and natural sugar-containing juice to a range from 1.0 to 2.0 to obtain an inverted juice, filtering the inverted juice, decolorizing the inverted juice to obtain sugar syrup, demineralizing the sugar syrup, evaporating the demineralized sugar syrup, and cooling the sugar syrup to form the liquid sugar.

Although the known methods yield sugar syrup compositions with an acceptable flavour profile, there is a need for further improvement in this field.

Therefore, it is an object of the present invention to provide a method of preparing a sugar syrup composition derived from sugar beet or sugar cane with an enhanced flavour profile when compared to sugar syrup compositions known in the art.

This and other aims are achieved by a method according to claim 1. According to the invention, there is provided a first method of preparing a sugar syrup composition from an aqueous sucrose composition, which aqueous sucrose composition is derived from sugar beet and/or sugar cane. The invented method consists of the steps of: a) providing the aqueous sucrose composition, containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b) inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c) contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time; d) optionally applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step c), or a combination thereof; and obtaining the sugar syrup composition.

It was found that contacting an aqueous sucrose composition, containing sucrose and at least one further component selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine, with a yeast to invert at least part of the sucrose present in the aqueous sucrose composition, and contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon, may lead to a sugar syrup with an enhanced flavour profile. Typically, the aqueous sucrose composition, that comprises sucrose and at least one further component selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine, is derived from sugar beet, sugar cane, or a combination thereof. The invented sugar syrup compositions derived from the aqueous sucrose composition may have the additional benefit that nutritional substances of the beet and/or cane, such as minerals and water-soluble vitamins, are retained.

Sugar is the generic name for soluble carbohydrates, typically sweet-tasting, many of which are used in food. Carbohydrates can be monosaccharides, such as glucose, fructose, and galactose, or the carbohydrates can be disaccharides, such as sucrose, lactose, and maltose, or they can be higher saccharides such as oligosaccharides or polysaccharides, or they can be any combination thereof. Extraction and refining processes starting from sugar beet or sugar cane are known in the art. In general, after the sugar beets or sugar canes are harvested, they are washed and reduced in size to provide small pieces or slices. The sucrose present in those pieces is extracted into warm water together with other soluble compounds, such as salts, proteins, pectin and organic acids to obtain a raw juice. After one or more purification steps (e.g. lime, CO2, filtering), the obtained aqueous fraction, the so-called thin juice, comprising sucrose and some remaining soluble compounds from the sugar beets or sugar cane.

Typically, the thin juice undergoes multiple evaporation, crystallization and separation cycles to obtain from each cycle a solid fraction, i.e. a crop of sucrose crystals, and an aqueous liquid fraction, i.e. a liquor. The liquor obtained from each cycle of evaporation, crystallization and separation still contains remaining sucrose and further compounds that originate from the sugar beets or sugar cane, and/or that originate from any reaction occurring during processing, such as caramelization reactions occurring during evaporation. Examples of such further compounds may be, but are not limited to glucose, fructose, kestose, raffinose, betaine, pyrrolidone carboxylic acid (PCA), geosmin, pyrazines, furfurals. With each consecutive cycle of evaporation, crystallization and separation, the amount of sucrose in the aqueous liquid fraction decreases, while the amount of further compounds increases. In other words, with each consecutive cycle of evaporation, crystallization and separation, the further components are concentrated into the aqueous liquid fraction. After a first cycle, a first batch of sucrose, also called A-strike sugar, is obtained, together with an aqueous liquor, typically called “A-syrup”, “A-run-off syrup”, or “high-green syrup”. After a second cycle, a second batch of sucrose, also called B-strike sugar, is obtained, again leaving an aqueous liquor, that is further reduced in sucrose content, typically called “B-syrup”, “B- run-off syrup”, or “low-green syrup”. The B-syrup can undergo further cycles to harvest more sucrose, finally leaving a liquor containing only a limited amount of sucrose, i.e. the so-called molasses.

In the context of the current invention, an “aqueous sucrose composition" is meant to be an aqueous liquid fraction obtained during the extraction and refining process from sugar beet and/or sugar cane, comprising sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine. The “aqueous sucrose composition” may be a raw juice that has undergone one or more purification steps, it may be a thin juice, it may be a liquor after the first evaporation, crystallization, separation cycle (A-syrup), it may be a liquor after the second evaporation, crystallization, separation cycle (B-syrup), it may be the liquor after further evaporation, crystallization, separation cycles (molasses), or any combination thereof.

In one aspect, the aqueous sucrose composition that is provided in step a) of the method of the present invention is a liquor that has been subjected to at least one cycle of evaporation, crystallization and separation. Preferably, the aqueous sucrose composition that is provided in step a) of the method of the present invention is a liquor, which is obtained after the second evaporation, crystallization, separation cycle of the thin juice of the extraction and refining process of sugar beet and/or sugar cane. More preferably, the aqueous sucrose composition according to the current invention is a B- syrup. It was found that the liquor after the second evaporation, crystallization, separation cycle, the so-called B-syrup, may provide the best starting material for the method of the invention as disclosed herein in terms of its properties, cost, and added value, compared to the sucrose crystals that could be further harvested from the B- syrup. In a preferred aspect of the invention, the aqueous sucrose composition that is provided in step a) is not a molasses.

In another aspect of the invention, the aqueous sucrose composition that is provided in step a) of the method is derived from sugar beet. Preferably, the aqueous sucrose composition according to the current invention is a B-syrup derived from sugar beet.

The aqueous sugar composition of that is provided in step a) of the method of the invention comprises sucrose. The sucrose in the aqueous sugar composition may be present in an amount of at least 45 wt.%, preferably at least 55 wt.%, most preferably at least 67 wt.%, expressed on total dry weight of the aqueous sucrose composition. Preferably, the amount of sucrose in the aqueous sugar composition is in a range of from 45 to 96 wt.%, more preferably from 55 to 85 wt.%, most preferably from 67 to 77 wt.%, expressed on total dry weight of the aqueous sucrose composition.

The aqueous sugar composition of that is provided in step a) of the method of the invention may further comprise glucose and/or fructose. Preferably the combined amount of glucose and fructose in the aqueous sugar composition is in a range of from 0.1 to 20.0 wt.%; more preferably of from 0.2 to 10.0 wt.%, most preferably of from 0.3 to 2.5 wt.%, expressed on total dry weight of the aqueous sucrose composition.

In one aspect of the invention, the aqueous sucrose composition in step a) of the method comprises kestose in an amount of from 0.1 to 4.0 wt.%, preferably from 0.2 to 3.0, more preferably from 0.3 to 2.0 wt.%, expressed on total dry weight of the aqueous sucrose composition.

Furthermore, in another aspect of the invention, the aqueous sucrose composition in step a) of the method comprises pyrrolidone carboxyl acid (PCA) is an amount of from 0.3 to 2.0 wt.%, preferably from 0.4 to 1.5 wt.%, more preferably from 0.5 to 1.2 wt.%, expressed on total dry weight of the aqueous sucrose composition.

The aqueous sucrose composition in step a) of the method of the invention may be derived from sugar beet and may have a pH that ranges from 9 to 10.5 and/or a color from 20 000 to 40 000 Icumsa.

In sugar refining, one or more purification steps may be used to remove impurities from the aqueous fractions present in different stages of the sugar refining process. Complementary to the addition of lime and/or carbon dioxide (CO2) for instance, sulfation is known in the sugar refining industry for diminishing or even removing discoloration to provide ‘white’ sugar crystals. However, residual sulfur dioxide (SO2) may remain in the mother liquor after crystallization of sucrose and harvesting the sugar crystals, or in other stages of the refining process. The presence of residual sulfur dioxide (SO2) may negatively influence the activity of the yeast in step b) of the method of the invention. It is therefore an advantage of the invented method that the aqueous sucrose composition has a sulfite content of less than 20 mg/kg, preferably less than 15 mg/kg, even more preferably less than 10 mg/kg, even more preferably less than 9 mg/kg, even more preferably less than 8 mg/kg, even more preferably less than 7 mg/kg, even more preferably less than 6 mg/kg, and most preferably less than 5 mg/kg. The above disclosed relatively low values of sulfite content may be achieved by avoiding sulfation purification during the refining process.

The aqueous sucrose composition may be further processed, purified, and treated and the like, before it is subjected to the method of the current invention. According to step b) of the invented method, at least part of the sucrose of the aqueous sucrose composition is inverted by contacting the aqueous sucrose composition with a yeast. In other words, at least part of the sucrose of the aqueous sucrose composition is inverted by means of yeast activity when contacting the aqueous sucrose composition with the yeast. Inversion of sugar generally comprises converting the disaccharide sucrose into the monosaccharides, glucose and fructose, by hydrolysis. The hydrolysis may for instance be achieved by applying heat, by an acid treatment, by treatment with the enzyme invertase, or by any combination thereof. It turned out that inversion of sugar can also be achieved by treatment with a yeast, such as baker’s yeast, and that contacting the aqueous sucrose composition with a yeast, wherein at least part of the sucrose is inverted, may lead to a sugar syrup composition with an enhanced flavour profile. Without willing to be bound by any theory, it may well be that the added yeast not only inverts at least part of the sucrose present in the aqueous sucrose composition but that it also modifies or converts other soluble compounds still present in the aqueous sucrose composition, such as monosaccharides, oligosaccharides, salts, vitamins, minerals, proteins, pectin and organic acids. This may well account at least partly for the observed improved flavour profile. Inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast may be complemented by contacting the aqueous sucrose composition with additional invertase enzyme and/or by acid hydrolysis of sucrose.

Sugar beet and sugar cane are natural products, which may lead to seasonal and geographical variations in their composition. The composition of the aqueous sucrose composition that is derived from the sugar beet and/or the sugar cane may subsequently also be prone to variation in composition and/or properties. In order to inter alia accommodate such variation, the method according to the invention comprises contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9. The contacting preferably is carried out at a constant temperature within the range of 20 to 60 °C, and/or at a constant pH within the range of 4 to 9. It is also possible however that temperature and/or pH are varied within the claimed ranges during the inverting step b).

It should be noted that any range disclosed in the present application is supposed to include the end numbers of the range. Adjustment of the pH within the range of 4 to 9 may be performed by methods known in the art, such as by adding an amount of acid or base to the aqueous sucrose composition, wherein the acid or base may be provided in solid form or in solution, or by concentration or evaporation of the aqueous sucrose composition. The steps of heating and pH-adjustment may be synergistic in that heating the aqueous syrup, for instance to a temperature of 50-60 °C, may lead to easier processing and mixing of an acid to obtain the desired pH within the claimed range. The pH adjustment may be performed before or during contacting the aqueous sucrose composition with the yeast. Accordingly, the temperature of the aqueous sucrose composition may be brought to the desired range before or during the inverting step b).

The steps b) and c) are not necessarily subsequent steps in time. Indeed, in an embodiment of the invented method, step b) may be performed after the step c) of contacting the aqueous sucrose composition with active carbon for a second contact time. It was found that this particular order of steps may lead to an improved process to prepare the sugar syrup composition and/or to an enhanced flavour profile of the sugar syrup composition.

In another embodiment, step b) of the method and step c) are performed at the same time. It was found that this particular order of steps may also lead to an improved process to prepare the sugar syrup composition and/or to an enhanced flavour profile of the sugar syrup composition. In such an embodiment, both the yeast and the active carbon are added to the aqueous sucrose composition and mixed with the aqueous sucrose composition at a temperature within the range of 20 to 60 °C, and a pH within the range of 4 to 9.

In yet another embodiment, step b) of the method is performed before step c) of contacting the at least partly inverted aqueous sucrose composition with active carbon for a second contact time. It was found that this particular order of steps may also lead to an improved process to prepare the sugar syrup composition and/or to an enhanced flavour profile of the sugar syrup composition.

According to the invention, the sucrose content in the aqueous sucrose composition is reduced by inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9.

According to useful embodiments of the invention, by inverting at least part of the sucrose of the aqueous sucrose composition, the sucrose content of the aqueous sucrose composition, on a dry matter basis, is reduced in step b) of the method with at least 10 %, preferably at least 20%, more preferably at least 30%, compared to the sucrose content before contacting the aqueous sucrose composition with the yeast. Furthermore, according to a useful embodiments of the invention, by inverting at least part of the sucrose of the aqueous sucrose composition, the sucrose content of the aqueous sucrose composition, on a dry matter basis, is reduced in step b) of the method with at most 95%, preferably at most 90%, more preferably at most 85%, compared to the sucrose content before contacting the aqueous sucrose composition with the yeast. In a preferred embodiment of the invention, the sucrose content of the aqueous sucrose composition, on a dry matter basis, is reduced in step b) of the method in a range from 10 to 95%, preferably from 20 to 90%, more preferably from 30 to 85%, compared to the sucrose content before contacting the aqueous sucrose composition with the yeast. The sucrose content of the aqueous sucrose composition, on a dry matter basis, may be reduced in step b) of the method of the present invention with 20 %, with 30 %, with 50 %, with 80%, even with 90 % or 100 %.

According to other useful embodiments of the invention, the sucrose content is reduced in step b) of the method of the present invention to below 50 wt.% on a dry matter basis, more preferably to a sucrose content from 0 to 40 wt.% on a dry matter basis, and most preferably to a sucrose content from 10 to 30 wt.% on a dry matter basis. A method according to these embodiments may lead to an enhanced flavour profile of the sugar syrup composition. In a preferred embodiment, the present invention provides a method of preparing a sugar syrup composition as defined herein, wherein the sucrose content in the aqueous sucrose composition is reduced in step b), on a dry matter basis, to below 50 wt.%.

The temperature during step b) of the method of the present invention may be selected within the range of 30 to 60°C. In useful embodiments, a method of preparing a sugar syrup composition is provided wherein the aqueous sucrose composition in step b) is contacted with the yeast at a temperature from 35 to 60°C, more preferably at a temperature from 40 to 60°C, and most preferably at a temperature from 45 to 60°C.

The pH of the aqueous sucrose composition during step b) of the method of the present invention may be selected within the claimed range of 4 to 9. In useful embodiments, a method is provided wherein the aqueous sucrose composition is contacted with the yeast at a pH from 4 to 8, more preferably a pH from 4.5 to 7.5, even more preferably a pH from 5 to 7, and most preferably a pH from 5.5 to 6.5.

The first contact time may be selected within a broad range as long as it is sufficiently long to invert at least part of the sucrose of the aqueous sucrose composition within the claimed ranges of temperature and pH. In a useful embodiment, the aqueous sucrose composition is contacted with the yeast for at least 3 hours. In other embodiments of the present invention, a method is provided wherein the first contact time is at least 4 hours, more preferably at least 5 hours, even more preferably at least 6 hours, even more preferably from 6 to 48 hours, even more preferably from 9 to 42 hours, and most preferably from 12 to 36 hours.

It has been further found that the amount of yeast used during the step b) of inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with the yeast for a first contact time at a temperature from 20 to 60 °C, and a pH from 4 to 9, may lead to an enhanced inversion of the sucrose present in the aqueous sucrose composition and/or to an enhanced flavour profile of the sugar syrup composition. In a preferred embodiment of the method, the amount of yeast used during the step b) of inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time is at least 0.5 kg, based on 1000 kg of aqueous sucrose composition on a dry matter basis. In an even more preferred embodiment, the amount of yeast added in step b) ranges from 0.5 to 2 kg, more preferably from 0.6 to 1.9 kg, even more preferably from 0.7 to 1.8 kg, even more preferably from 0.8 to 1.7 kg, even more preferably from 0.9 to 1 .6 kg, and most preferably from 1 .0 to 1.5 kg, all based on 1000 kg of aqueous sucrose composition on a dry matter basis.

It further appeared that adding the yeast to the aqueous sucrose composition and homogeneously dispersing the yeast in the aqueous sucrose composition, may lead to a more efficient method and/or more desirable properties of the sugar syrup composition according to an embodiment. Such embodiment provides a method wherein contacting the aqueous sucrose composition with the yeast comprises adding the yeast to the aqueous sucrose composition and mixing the yeast with the aqueous sucrose composition.

As mentioned hereinbefore, any yeast that leads to inversion of sucrose to glucose and fructose may be used in the method according to the invention. It was found that baker’s yeast is particularly suitable to be used in the method according to embodiments thereof. A preferred embodiment of the invention therefore provides a method of preparing a sugar syrup composition as defined herein, wherein the yeast is baker’s yeast. Baker's yeast is of the species Saccharomyces cerevisiae, and is a commonly used term for the strains of yeast used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Another example of a yeast that may be used in the method according to the current invention is Candida utilis.

According to step c) of the invented method, the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition is contacted with active carbon for a second contact time. Active carbon is known to one skilled in the art for its ability to bind impurities, both from solutions or liquids, as well as from gases. It was found that contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon may have a beneficial effect on the color, smell, and/or other organoleptic properties of the sugar syrup composition, apart from having a beneficial effect on the presence of impurities in the sugar syrup composition. The contacting with active carbon may for instance be performed by passing the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition through a filter or column filled with active carbon. In another embodiment, active carbon is added to the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition.

It appeared that the amount of active carbon used during step c) of contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time, may lead to an enhanced removal of impurities present in the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition, and/or to improved processing and/or to an enhanced flavour profile of the sugar syrup composition. In embodiments of the method, the amount of active carbon used during step c) of contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time is at least 1 kg, based on 1000 kg of aqueous sucrose composition on a dry matter basis. In a preferred embodiment, the amount of active carbon used in step c) ranges from 1 to 4 kg, more preferably from 1.2 to 3.8 kg, even more preferably from 1.4 to 3.6 kg, all based on 1000 kg of aqueous sucrose composition on a dry matter basis.

It was further found that adding the active carbon to the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition and homogeneously dispersing the active carbon therein, may lead to a more efficient method and/or more desirable properties of the sugar syrup composition. In an embodiment therefore, a method is provided wherein contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon comprises adding the active carbon to the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition and mixing the active carbon with the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition.

According to the invention, contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon is carried out in step c) for (during) a second contact time. The second contact time may be selected within a broad range. In a useful embodiment, the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition is contacted with the active carbon for at least 1 min, more preferably at least 2 min, even more preferably at least 5 min, even more preferably at least 8 min, and most preferably at least 10 min. This may allow the active carbon to at least partly bind the impurities present in the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition. It has turned out that contacting with the active carbon may be discontinued after a certain maximum second contact time. According to an embodiment, the second contact time is at most 5 hours, more preferably at most 4 hours, even more preferably at most 3 hours, and most preferably at most 2 hours. A preferred range for the second contact time is from 15 to 120 min. Although contacting with active carbon in itself is able to obtain the desired properties, it may be beneficial according to an embodiment to provide a method further comprising the step of filtering the sugar syrup composition after steps b) and/or c), preferably after steps b) and c). It appeared that filtering the sugar syrup composition may have a beneficial effect on the presence of impurities in the sugar syrup composition, such as yeast cells. Preferably therefore, an embodiment relates to a method wherein the sugar syrup composition is filtered through a filter with a suitable pore size to retain the active carbon particles and/or the yeast cells. One skilled in the art will be able to select a suitable pore size for the given purpose without undue burden. In another embodiment of the method, the sugar syrup composition is filtered through a filter with a suitable pore size in combination with a filter aid, such as diatomaceous earth, to retain the active carbon particles and/or the yeast cells at least partly. It has been found that the active carbon particles may actually assist in filtering the sugar syrup composition by creating an additional filter bed on the filter surface or on the surface of the filter aid. In another particular embodiment, the present invention provides a method for preparing a sugar syrup composition as defined herein, further comprising the step of filtering the sugar syrup composition after steps b) and/or c), preferably after steps b) and c). In yet another embodiment, the present invention provides a method for preparing a sugar syrup composition as defined herein, further comprising the step of filtering the sugar syrup composition after steps b) and/or c), preferably after steps b) and c), through a filter with a suitable pore size to retain substantially all the active carbon particles. In yet another embodiment, the present invention provides a method for preparing a sugar syrup composition as defined herein, further comprising the step of filtering the sugar syrup composition after steps b) and/or c), preferably after steps b) and c), through a filter with a pore size below 1 pm, more preferably below 0.8 pm, even more preferably below 0.6 pm, yet even more preferably a pore size from 0.01 to 0.5 pm.

The method according to the present invention may optionally consist of a further step d) of applying at least one further process step. In other words, the method according to the present invention may consist of no further step d) or a step d) of applying at least one further process step. The at least one further process step may be applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step c), or a combination thereof. The at least one further process step may comprise any suitable process step for treating the aqueous sucrose composition and/or for treating any intermediate product obtained from step b) or c), and obtaining the sugar syrup composition. Suitable process steps may be, without being limited thereto, process steps of diluting, concentrating, heating, filtering, purifying, adding further sugar ingredients, or combinations of two or more thereof. In a preferred aspect, the at least one further process step in step d) of the method of the invention comprises a process step that is selected from the group consisting of diluting, concentrating, heating, filtering, purifying, adding further sugar ingredients, and combinations of two or more thereof. In a more preferred aspect, the at least one further process step in step d) of the method of the invention is a process step that is selected from the group consisting of diluting, concentrating, heating, filtering, purifying, adding further sugar ingredients, and combinations of two or more thereof.

The at least one further process step may comprise a step of concentrating and/or diluting the aqueous liquid fractions that may be obtained from any one of step a) to c) of the method. It may be beneficial in the method of preparing a sugar syrup composition as defined herein, to concentrate and/or dilute the aqueous liquid fractions, for instance in order to change viscosity. The different aqueous liquid fractions of the different method steps may be subjected to evaporation, leading to a higher concentration of soluble compounds that may be present in the different aqueous liquid fractions. The different aqueous liquid fractions may also be subjected to dilution, leading to a lower concentration of the soluble compounds that may be present in the different aqueous liquid fractions. Dilution may be applied by means of any suitable aqueous solution, such as for example water. In a useful embodiment, the present invention provides a method of preparing a sugar syrup composition, further comprising evaporation of the aqueous sucrose composition that is obtained from step a), the at least partly inverted aqueous sucrose composition obtained from step b) and/or the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c). In another useful embodiment, the present invention provides a method for preparing a sugar syrup composition further comprising dilution of the aqueous sucrose composition, the at least partly inverted aqueous sucrose composition and/or the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon in step c). The degree of dilution and/or evaporation may be selected according to the desired properties of the sugar syrup composition, such as its viscosity.

The at least one further process step may comprise a step of filtering the aqueous fractions that may be obtained from any one of step a) to c) of the method. The at least one further process step of filtering may remove the yeast that is applied in step b) and/or the active carbon that is applied in step c) of the method of the invention.

The at least one further process step may comprise a step of heating the aqueous liquid fractions that may be obtained from any one of step a) to c) of the method. It appeared that heating the aqueous sucrose composition that is obtained from step a), and/or the at least partly inverted aqueous sucrose composition that is obtained from step b), before or during contacting it with the active carbon in step c), and/or during any further process step, such as filtering, may further enhance the flavour profile of the sugar syrup composition. In a useful embodiment therefor, the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition obtained from step b) is heated to a temperature of at least 50°C before or during contacting it with the active carbon and/or during filtering of the sugar syrup composition. More preferably, the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition is heated to a temperature of at least 60°C before or during contacting it with the active carbon and/or during filtering of the sugar syrup composition, even more preferably to a temperature of at least 70°C, even more preferably to a temperature of at least 80°C, and most preferably to a temperature of at least 90°C. An upper bound is preferably the boiling temperature of the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition. It is believed that heating the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition to a temperature corresponding to one of the preferred temperatures disclosed above may lead to the removal of less desired volatile compounds that are trapped in the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition. According to other embodiments, it may also prove beneficial to employ evaporation to remove less desired volatile compounds. According to yet other embodiments, it may further prove beneficial to heat the aqueous sucrose composition, the at least partly inverted aqueous sucrose composition and/or the sugar syrup composition during filtering, in order to lower the viscosity of the aqueous solutions and thereby improving the filtration.

The heating according to the disclosed embodiments may be carried out at atmospheric pressure but may also be carried out at a pressure above atmospheric. In another preferred embodiment, a pressure below atmospheric pressure is applied when the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition is heated. A particularly preferred embodiment provides a method further comprising heating the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition to a temperature of at least 50 °C before or during step c), and applying a pressure below atmospheric pressure during the heat treatment.

The at least one further process step may comprise a step of purifying the aqueous fractions that may be obtained from any one of step a) to c) of the method.

It is an advantage of the invented method that the sulfite content of the sugar syrup composition may be relatively low. In an embodiment of the invention, the sulfite content of the sugar syrup composition is less than 20 mg/kg, preferably less than 15 mg/kg, even more preferably less than 10 mg/kg, even more preferably less than 9 mg/kg, even more preferably less than 8 mg/kg, even more preferably less than 7 mg/kg, even more preferably less than 6 mg/kg, and most preferably less than 5 mg/kg. This allows avoiding marking the sugar syrup composition with the label ‘contains sulfites’ to comply with Ell law regulations which require food labels to indicate ‘contains sulfites’ when exceeding an SO2 concentration of 10 mg/kg (ppm).

In embodiments of the invention, particularly wherein sulfation was used during the refining process, the sulfite content of the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition may be reduced during subsequent steps of the method, optionally complemented with further purification steps.

The at least one further process step may comprise a step of adding further sugar containing products to the aqueous fractions that may be obtained from any one of step a) to c) of the method.

Depending on the desired properties of the sugar syrup, such as flavour profile, density, viscosity, ash content, it may be beneficial to add other sugar containing products as part of the method as described herein, such as, but not limited to, sugar, invert sugar, glucose, glucose syrup, fructose, fructose syrup, sugar beet molasses, sugar cane molasses, or any combinations thereof. Such sugar containing products may for instance be added to any one of the aqueous sucrose composition from step a), the at least partly inverted aqueous sucrose composition from step b), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c), or a combination thereof. The addition of such sugar containing products may be further complemented by the steps as defined in the embodiments of the invention, such as pH adjustment, filtration, heating, evaporation, dilution, or any combination thereof. In a preferred embodiment therefore, the present invention provides a method further comprising the step of adding sugar, invert sugar, glucose, glucose syrup, fructose, fructose syrup, sugar beet molasses, sugar cane molasses, or any combinations thereof to the aqueous sucrose composition from step a), to the at least partly inverted aqueous sucrose composition from step b) and/or to the aqueous sucrose composition or the at least partly inverted aqueous sucrose composition that were treated with active carbon from step c).

A preferred mode to carry out the invention relates to an embodiment that provides a method of preparing a sugar syrup composition from a sugar beet and/or sugar cane derived aqueous sucrose composition that comprises sucrose, the method consisting of the steps of: a) providing the aqueous sucrose composition, containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b) inverting at least part of the sucrose of the aqueous sucrose composition by adding a yeast to the aqueous sucrose composition from step a), and contacting the aqueous sucrose composition with the yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c) contacting the at least partly inverted aqueous sucrose composition with active carbon for a second contact time, d) optionally applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step c), or a combination thereof; and obtaining the sugar syrup composition.

Yet another preferred mode relates to an embodiment that provides a method of preparing a sugar syrup composition from a sugar beet and/or sugar cane derived aqueous sucrose composition that comprises sucrose, the method consisting of the steps of: a) providing the aqueous sucrose composition, containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b) inverting at least part of the sucrose of the aqueous sucrose composition by adding a yeast to the aqueous sucrose composition from step a), and contacting the aqueous sucrose composition with the yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; c) adding active carbon to the at least partly inverted aqueous sucrose composition and further contacting the at least partly inverted aqueous sucrose composition with the active carbon for a second contact time; d) filtering the at least partly inverted aqueous sucrose composition contacted with active carbon; and e) optionally applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step d), or a combination thereof; and obtaining the sugar syrup composition.

Furthermore, according to the invention, there is also provided a second method of preparing a sugar syrup composition from an aqueous sucrose composition, which aqueous sucrose composition is derived from sugar beet and/or sugar cane. The invented method comprises of the steps of: a) providing the aqueous sucrose composition, containing sucrose in an amount at least 67 wt.%, preferably in a range of from 67 to 96 wt.%, expressed on total dry matter of the aqueous sugar composition, and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b) inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c) contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time; and obtaining the sugar syrup composition.

It was found that contacting an aqueous sucrose composition that comprises sucrose in an amount at least 67 wt.%, preferably in a range of from 67 to 96 wt.%, expressed on total dry matter of the aqueous sugar composition, and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine, with a yeast to invert at least part of the sucrose present in the aqueous sucrose composition, and contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon, may lead to a sugar syrup with an enhanced flavour profile.

In one aspect, the second method of preparing a sugar syrup composition from an aqueous sucrose composition, which aqueous sucrose composition is derived from sugar beet and/or sugar cane, further comprises a step d) of applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step c), or a combination thereof.

In another aspect, the aqueous sugar composition of that is provided in step a) of the second method of the invention comprises sucrose in an amount of from 68 to 85 wt.%, more preferably from 69 to 80 wt.%, most preferably from 70 to 78 wt.%, expressed on total dry weight of the aqueous sucrose composition.

Furthermore, aspects and embodiments as described for the first method according to the invention, also apply for the second method of the invention as described herein. The invention relates in particular to the following series of embodiments i) to xxix): i) A method of preparing a sugar syrup composition from an aqueous sucrose composition that is derived from a sugar beet and/or sugar cane, the method consisting of the steps of: a1) providing the aqueous sucrose composition, containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b1) inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c1) contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time; d1) optionally applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a1) and step b1), a moment intermediate between step b1) and c1), a moment simultaneous with step b1), a moment simultaneous with step c1), a moment after step c1), or a combination thereof; and obtaining the sugar syrup composition. ii) The method according to embodiment i), wherein the at least one further process step d1) is executed and comprises a process step that is selected from the group consisting of diluting, concentrating, heating, filtering, purifying, adding further sugar ingredients, and combinations of two or more thereof. iii) The method according to embodiment ii), wherein the at least one further process step d1) comprises a process step of filtering the sugar syrup composition after steps b1) and/or c1), preferably after steps b1) and c1). iv) The method according to embodiment ii) or embodiment iii), wherein the at least one further process step d1) comprises a process step of evaporation of any one of the aqueous sucrose composition from step a1), the at least partly inverted aqueous sucrose composition from step b1), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c1), or a combination thereof. v) The method according to any one of embodiments ii) to iv), wherein the at least one further process step d1) comprises a process step of dilution of any one of the aqueous sucrose composition from step a1), the at least partly inverted aqueous sucrose composition from step b1), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c1), or a combination thereof. vi) The method according to any one of embodiments ii) to v), wherein the at least one further process step d1) comprises a process step of heating the at least partly inverted aqueous sucrose composition to a temperature of at least 50 °C before or during step c1). vii) The method according to any one of embodiments ii) to vi), wherein the at least one further process step d1) comprises a process step of adding sugar, invert sugar, glucose, glucose syrup, fructose, fructose syrup, sugar beet molasses, sugar cane molasses, or any combinations thereof to the aqueous sucrose composition, to any one of the aqueous sucrose composition from step a1), the at least partly inverted aqueous sucrose composition from step b1), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c1), or a combination thereof. viii) A method of preparing a sugar syrup composition from an aqueous sucrose composition that is derived from a sugar beet and/or sugar cane, the method comprising of the steps of: a2) providing the aqueous sucrose composition, containing sucrose in an amount at least 67 wt.%, preferably in a range of from 67 to 96 wt.%, expressed on total dry matter of the aqueous sugar composition, and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b2) inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c2) contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time; and obtaining the sugar syrup composition. ix) The method according to embodiment viii), wherein the aqueous sugar composition comprises sucrose in an amount of from 68 to 85 wt.%, more preferably from 69 to 80 wt.%, most preferably from 70 to 78 wt.%, expressed on total dry weight of the aqueous sucrose composition. x) The method according to embodiment viii) or embodiment ix), further comprising the step of filtering the sugar syrup composition after steps b2) and/or c2), preferably after step b2) and c2). xi) The method according to any one of embodiment viii) to x), further comprising evaporation of any one of the aqueous sucrose composition from step a2), the at least partly inverted aqueous sucrose composition from step b2), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c2), or a combination thereof. xii) The method according to any one of embodiments viii) to xi), further comprising dilution of the aqueous sucrose composition, the at least partly inverted aqueous sucrose composition and/or to the sugar syrup composition. xiii) The method according to any one of embodiments viii) to xii), further comprising heating the at least partly inverted aqueous sucrose composition to a temperature of at least 50 °C before or during step c2). xiv) The method according to any one of embodiments viii) to xiii), further comprising the step of adding sugar, invert sugar, glucose, glucose syrup, fructose, fructose syrup, sugar beet molasses, sugar cane molasses, or any combinations thereof to the aqueous sucrose composition, to any one of the aqueous sucrose composition from step a)2, the at least partly inverted aqueous sucrose composition from step b2), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c2), or a combination thereof. xv) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition is a liquor that has been subjected to at least one cycle of evaporation, crystallization and separation, preferably two cycles of evaporation, crystallization and separation. xvi) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition is not a molasses. xvii) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition is derived from sugar beet. xviii) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition comprises kestose in an amount of from 0.1 to 4.0 wt.%, preferably from 0.2 to 3.0, more preferably from 0.3 to 2.0 wt.%, expressed on total dry weight of the aqueous sucrose composition. xix) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition comprises pyrrolidone carboxyl acid (PCA) is an amount of from 0.3 to 2.0 wt.%, preferably from 0.4 to 1.5 wt.%, more preferably from 0.5 to 1.2 wt.%, expressed on total dry weight of the aqueous sucrose composition. xx) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition has a sulfite content of less than 20 mg/kg, preferably less than 15 mg/kg, even more preferably less than 10 mg/kg, even more preferably less than 9 mg/kg, even more preferably less than 8 mg/kg, even more preferably less than 7 mg/kg, even more preferably less than 6 mg/kg, and most preferably less than 5 mg/kg. xxi) The method according to any one the preceding embodiments, wherein contacting the aqueous sucrose composition with a yeast comprises adding the yeast to the aqueous sucrose composition and mixing the yeast with the aqueous sucrose composition. xxii) The method according to any one the preceding embodiments, wherein contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon comprises adding the active carbon to the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition and mixing the active carbon with the aqueous sucrose composition syrup and/or the at least partly inverted aqueous sucrose composition. xxiii) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition in step b) is contacted with the yeast at a temperature from 30 to 60 °C, preferably at a temperature from 35 to 55 °C. xxiv) The method according to any one the preceding embodiments, wherein the first contact time is at least 3 hours, preferably from 6 to 48 hours, more preferably from 9 to 42 hours, even more preferably from 12 to 36 hours. xxv) The method according to any one the preceding embodiments, wherein the aqueous sucrose composition in step b) is contacted with the yeast at a pH from 4 to 8, preferably a pH from 4.5 to 7.5, more preferably a pH from 5 to 7. xxvi) The method according to any one the preceding embodiments, wherein the second contact time is at least 1 min, preferably at least 5 min, more preferably at least 10 min, even more preferably from 15 to 120 min. xxvii) The method according to any one the preceding embodiments, wherein the sucrose content in the aqueous sucrose composition is reduced in step b), on a dry matter basis, to below 50 wt.%, preferably to from 5 to 40 wt.%, more preferably to from 10 to 30 wt.%. xxviii) The method according to any one the preceding embodiments, wherein the yeast added in step b) is baker’s yeast. xxix) The method according to any one the preceding embodiments, wherein the sulfite content of the sugar syrup composition is less than 20 mg/kg, preferably less than 10 mg/kg, more preferably less than 5 mg/kg.

The invention will now be described in more detail by reference to the below Examples and to the figures attached to this application, without however being limited thereto.

EXAMPLES

Methods

Determination of the Brix value

The Brix value (in °Bx) was determined according to ICLIMSA (International Commission for Uniform Methods of Sugar Analysis) Method GS4/3/8-13 (2009).

Determination of pH

The pH was determined according to ICUMSA Method GS1/2/3/4/7/8/9-23 (2009).

Colour Determination

The colour was determined according to ICUMSA Method GS1/3-7 (2011).

SO2 Determination

The SO2 content was determined according to ICUMSA Method GS3/51 (2019).

Sugar composition

The components of the sugar syrup composition were determined according to ICUMSA Method GS7/4/8-23 (2011). DP2 represents disaccharides, such as sucrose. DP3 represent trisaccharides, and DP3+ represents polysaccharides with a degree of polymerization (DP) above 3.

Ash content

The ash content was determined according to ICUMSA Method GS 1/3/4/7/8-13 (1994).

Sensorial characteristics

The sensorial characteristics were evaluated in a triangle test. In the context of the present disclosure, a triangle test is a type of sensory evaluation used to determine if there is a detectable difference between a newly developed product and a reference sample. In this type of test, three samples, two of which are identical and one of which is different, are presented to a panel of at least 10 trained participants.

Each of the panel members was asked to describe the samples in terms of taste, sweetness, and mouthfeel, and to identify which one of the three presented samples differs in sensorial characteristics from the other two samples.

Sensory descriptions of taste may include licorice, bitter, sweet, earthy, salty, sour, metallic, aromatic, caramel, other. Sensory descriptions of odour/aroma smell may include bitter, sweetish, silky, molasses, licorice, other.

Materials

Unless stated otherwise, active carbon Aquasorb CP1 sourced from Jacobi Carbons. Diatomaceous earth Celatom FW 12 as a filter aid was sourced from EP Minerals. All materials were used as received unless stated otherwise.

Aqueous sucrose composition 1 was obtained from the sugar beet refining process in Wanze, a site of the applicant, and was analyzed and used as received. Table 1 shows the determined parameters of the aqueous sucrose composition used as source material.

Table 1. Analysis data of aqueous sucrose composition 1

Example 1

A batch of 75 mT of aqueous sucrose composition 1 was pumped from a holding tank (A) to a mixing tank (B). The aqueous sucrose composition 1 in the mixing tank was heated to 50-60 °C and mixed with 1100 kg hydrochloric acid (30 % w/w) to adjust the pH to 5.6.

After the pH adjustment, 90 kg of baker’s yeast was added to the mixing tank. The resulting mixture was mixed for 72 hours at 50-60 °C, wherein the sucrose level dropped to 38 wt.%, based on the total dry matter content.

A first batch of 7 mT of at least partly inverted aqueous sucrose composition was pumped to another tank (C), wherein subsequently 14 kg of active carbon was added. The resulting mixture was mixed for 30 min.

The filters were prepared with diatomaceous earth as a filter aid, by adding 50 kg of diatomaceous earth into water and circulating the suspension in the unit in order to build up a layer of diatomaceous on the filters.

The at least partly inverted aqueous sucrose composition contacted with activated carbon in tank (C) was heated to 70-80 °C and pumped through the filter unit and recirculated back to the tank. When substantially all of the active carbon was removed, the recirculation flow was diverted, and the sugar syrup composition was pumped to yet another tank (D). Table 2 shows the determined parameters of the sugar syrup composition obtained according to Example 1.

Table 2. Analysis data of sugar syrup composition according to Example 1

Example 2

A sugar syrup composition was prepared by mixing 8100 kg of the sugar syrup composition prepared according to Example 1 , 8000 kg invert sugar, 6900 refined beet sugar and 220 kg of sugar cane molasses, and subsequently concentrating the mixture by evaporation under reduced pressure. Table 3 shows the determined parameters of the sugar syrup composition according to Example 2.

Table 3. Analysis data of sugar syrup composition according to Example 2

Comparative example A

A batch of 472 kg of aqueous sucrose composition 1 was charged to a mixing tank, together with 228 kg water of 80 °C. Without further heating, the diluted aqueous sucrose composition had a temperature of 41 °C. Subsequently 2.1 kg of active carbon was added, and the resulting mixture was mixed for 30 min. A filter was prepared with diatomaceous earth according to example 1 , and the mixture with active carbon was circulated over the filter. When substantially all of the active carbon was removed, the recirculation flow was diverted, and the sugar syrup composition was pumped to another tank, resulting in 490 kg of a 44 °Bx solution.

This solution was heated to 80 °C before 600 kg of beet sugar was added. The resulting solution was mixed with 27 kg hydrochloric acid (30 % w/w) to adjust the pH to 2.6. The mixture was stirred for 22 hours without further heating leading to invert the sucrose. The pH was adjusted with 16 kg of NaOH (33 w/w%) to a pH of 5.3. An amount of 850 kg of the at least partially inverted solution was mixed with 375 kg of refined beet sugar, 35 kg of water, and 4.4 kg of NaOH (33 w/w%) to provide a sugar syrup composition.

Table 4 shows the determined parameters of the sugar syrup composition according to Comparative example A.

Table 4. Analysis data of the sugar syrup composition according to Comparative example A

Table 5 provides the results of the sensorial evaluation for Example 2 and Comparative example 1 , according to the procedure described hereinbefore. Table 5. Results of sensorial evaluation of Example 2 & Comparative Example A

The sugar syrup composition of Example 2, according to an embodiment of the invention as described herein, has a dark brown appearance, with a sweet, aromatic taste of licorice, which is also represented in the smell of molasses and licorice. The sugar syrup composition of Comparative example A, wherein the sucrose is chemically inverted with an acid, has a light brown appearance, a sour and less strong taste, without licorice, and a fainter smell absent of molasses and licorice.

Claims

1) A method of preparing a sugar syrup composition from an aqueous sucrose composition that is derived from a sugar beet and/or sugar cane, the method consisting of the steps of: a) providing the aqueous sucrose composition, containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine; b) inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast, preferably baker’s yeast, for a first contact time, at a temperature from 20 to 60 °C, and a pH from 4 to 9, to provide an at least partly inverted aqueous sucrose composition; and c) contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon for a second contact time; d) optionally applying at least one further process step, wherein the at least one further process step is applied at any of the moments selected from a moment intermediate between step a) and step b), a moment intermediate between step b) and c), a moment simultaneous with step b), a moment simultaneous with step c), a moment after step c), or a combination thereof; and obtaining the sugar syrup composition.

2) The method according to claim 1 , wherein the at least one further process step d) is executed and comprises a process step that is selected from the group consisting of diluting, concentrating, heating, filtering, purifying, adding further sugar ingredients, and combinations of two or more thereof.

3) The method according to claim 2, wherein the at least one further process step d) comprises a process step of filtering the sugar syrup composition after steps b) and/or c), preferably after steps b) and c).

4) The method according to claim 2 or claim 3, wherein the at least one further process step d) comprises a process step of evaporation of any one of the aqueous sucrose composition from step a), the at least partly inverted aqueous sucrose composition from step b), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c), or a combination thereof. 5) The method according to any one of claims 2 to 4, wherein the at least one further process step d) comprises a process step of dilution of any one of the aqueous sucrose composition from step a), the at least partly inverted aqueous sucrose composition from step b), the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition that was contacted with active carbon from step c), or a combination thereof.

6) The method according to any one of claims 2 to 5, wherein the at least one further process step d) comprises a process step of heating the at least partly inverted aqueous sucrose composition to a temperature of at least 50 °C before or during step c).

7) The method according to any one of claims 2 to 6, wherein the at least one further process step d) comprises a process step of adding sugar, invert sugar, glucose, glucose syrup, fructose, fructose syrup, sugar beet molasses, sugar cane molasses, or any combinations thereof to the aqueous sucrose composition, to the at least partly inverted aqueous sucrose composition and/or to the sugar syrup composition.

8) The method according to any one the preceding claims, wherein contacting the aqueous sucrose composition with a yeast comprises adding the yeast to the aqueous sucrose composition and mixing the yeast with the aqueous sucrose composition.

9) The method according to any one the preceding claims, wherein contacting the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition with active carbon comprises adding the active carbon to the aqueous sucrose composition and/or the at least partly inverted aqueous sucrose composition and mixing the active carbon with the aqueous sucrose composition syrup and/or the at least partly inverted aqueous sucrose composition.

10) The method according to any one the preceding claims, wherein the aqueous sucrose composition in step b) is contacted with the yeast at a temperature from 30 to 60 °C, preferably at a temperature from 35 to 55 °C. 11) The method according to any one the preceding claims, wherein the first contact time is at least 3 hours, preferably from 6 to 48 hours, more preferably from 9 to 42 hours, even more preferably from 12 to 36 hours.

12) The method according to any one the preceding claims, wherein the aqueous sucrose composition in step b) is contacted with the yeast at a pH from 4 to 8, preferably a pH from 4.5 to 7.5, more preferably a pH from 5 to 7.

13) The method according to any one the preceding claims, wherein the second contact time is at least 1 min, preferably at least 5 min, more preferably at least 10 min, even more preferably from 15 to 120 min.

14) The method according to any one the preceding claims, wherein the sucrose content in the aqueous sucrose composition is reduced in step b), on a dry matter basis, to below 50 wt.%, preferably to from 5 to 40 wt.%, more preferably to from 10 to 30 wt.%.

15) The method according to any one the preceding claims, wherein the sulfite content of the sugar syrup composition is less than 20 mg/kg, preferably less than 10 mg/kg, more preferably less than 5 mg/kg.