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225results about "Non-sugar sweetener food ingredients" patented technology
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Taste-improving composition and application of the same
The present invention provides a method for improving the taste of sweeteners, and a method for improving the taste of edible products containing sweeteners. The present invention can be worked by using sclareolide and 2-acetylpyrrole in combination with a sweetener. By using the method of the present invention, an astringent taste, bitter taste or aftertastes such as lingering taste originating especially in high-intensity sweeteners can be reduced, so that edible products with an improved taste can be provided.
Owner:SAN EI GEN F F I
High-Potency Sweetener Composition With C-Reactive Protein Reducing Substance and Compositions Sweetened Therewith
InactiveUS20070116839A1Improve flavor profileImproving temporal profile profileSugar food ingredientsMetabolism disorderAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as C-reactive protein reducing substances. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
High-Potency Sweetener Composition With Vitamin and Compositions Sweetened Therewith
ActiveUS20070116835A1Improve flavor profileImproving temporal profile profileMilk preparationVitamin food ingredientsAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a vitamin. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
High-Potency Sweetener Composition with Probiotics/Prebiotics and Compositions Sweetened Therewith
InactiveUS20070116826A1Improved profileAdd flavorMilk preparationConfectioneryAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a probiotic, a prebiotic, or combination thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:XOCYST TRANSFER +1
High-Potency Sweetener Composition with Mineral and Compositions Sweetened Therewith
ActiveUS20070116832A1Improve flavor profileImproving temporal profile profileHeavy metal active ingredientsSugar food ingredientsAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a mineral. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like favor profile.
Owner:THE COCA-COLA CO
High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith
InactiveUS20070116836A1Improved profileAdd flavorSenses disorderDigestive systemAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as an agent for the treatment and / or prevention of osteoporosis. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Method of controlling release of N-substituted derivatives of aspartame in chewing gum
InactiveUS6692778B2High consumer acceptanceImprove impact performanceConfectioneryChewing gumControlled releaseHigh intensity
The present invention includes a method for producing a chewing gum with a modified release sweetener selected from the group of N-substituted derivatives of aspartame, particularly neotame, as well as the chewing gum so produced. The modified release neotame or other N-substituted derivative of aspartame sweetener is obtained by physically modifying the sweetener properties by coating and drying. Neotame or another N-substituted derivative of aspartame sweetener is coated by encapsulation, partially coated by agglomeration, entrapped by absorption or extrusion, or treated by multiple steps of encapsulation, agglomeration, absorption, or extrusion. The coated sweetener is then co-dried and particle sized to produce a release-modified high-intensity sweetener. When incorporated into the chewing gum, these particles are adapted to enhance the shelf stability of the sweetener and / or produce a modified release when the gum is chewed.
Owner:WM WRIGLEY JR CO
Cereal compostions comprising high-potency sweeteners
ActiveUS20070116821A1Improve flavor profileImproving temporal profile profileFood ingredient functionsNon-sugar sweetener food ingredientsSweetnessFood flavor
The present invention relates generally to cereal compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different cereal compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to cereal compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the cereal compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
High-Potency Sweetener Composition With Phytosterol and Compositions Sweetened Therewith
InactiveUS20070116824A1Improve flavor profileImproving temporal profile profileSugar food ingredientsAntipyreticPlant sterolAdditive ingredient
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytosterols, phytostanols, esters thereof, or combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Baked Goods Comprising High-Potency Sweetener
ActiveUS20070224321A1Improve flavor profileImproving temporal profile profileDough treatmentBakery productsBaked goodsSweetness
The present invention relates generally to baked goods comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different baked goods comprising at least one non-caloric or low-caloric natural and / or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to baked goods and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the baked goods and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Matrimony vine composite health care enzyme and preparation method thereof
ActiveCN104824548APromote value-addedEnsure balanceFood ingredient functionsNon-sugar sweetener food ingredientsBiotechnologyLactobacillus
The invention discloses a matrimony vine composite health care enzyme and a preparation method thereof. The matrimony vine composite health care enzyme comprises the raw materials of 1-16 parts of matrimony vine, 0-12 parts of red date, 0-1 part of licorice, 0-4 parts of black rice, 0-2 parts of white hyacinth bean, 0-5 parts of oat, 0-5 parts of tartary buckwheat, 0-3 parts of cassia seed, 0-1 part of chrysanthemum, a lot of honey, a lot of granulated sugar, a lot of high fructose corn syrup and a lot of oligosaccharide. The method comprises the following steps: beating matrimony vine and red date, extracting chrysanthemum and licorice, immersing the cereal and steaming, inoculating Aspergillus oryzae and Kluyveromyces Marxianus yeast and fermenting, and performing pulp refining, sterilizing a mixed liquor, and inoculating lactics for enclosed insulation and fermentation to obtain the matrimony vine composite health care enzyme. The matrimony vine composite health care enzyme stock solution can be prepared to a matrimony vine composite health care enzyme concentrated slurry, an enzyme paste and enzyme powder, and the enzyme powder can be prepared to a matrimony vine composite health care enzyme effervescent tablet, a particle electuary, a chewing tablet, a lozenge and a capsule.
Owner:周学义
Soft drink replacer
InactiveUS20030134027A1Reduced palatabilityEasy to handleBiocideOrganic active ingredientsShear rateOverweight
The present invention relates to a method for the treatment and / or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising administering to the mammal a liquid edible composition with a pH of more than 5, a viscosity below 50 mPas at a shear rate of 100 s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH 3 and a temperature of 37° C.; and with a caloric density between 0 and 500 kcal per liter, the composition comprising: c. between 0.01 and 5 wt. % of one or more polysaccharides selected from the group consisting of pectin and alginate; and between 0.01 and 3 wt. % calcium
Owner:NUTRICIA
High-intensity sweetener-polyol compositions
InactiveUS20050196503A1Improve sweetness qualityImprove taste qualityConfectionerySweetmeatsCyclamatesMANNITOL/SORBITOL
The present invention provides a sweetener composition and methods for improving the taste of a sweetener composition. The sweetener composition includes a mixture of a high-intensity sweetener such as aspartame, encaspsulated aspartame, neotame, encapsulated neotame, cyclamate, sucralose, saccharin or Acesulfame-K, with polyols such as maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, or palatinit, wherein the high-intensity sweetener is present in the mixture in an amount from about 0.0001% to 15% by weight.
Owner:RICHMOND CHEM CORP
Beverage Sweetened with Rebaudioside A
InactiveUS20080226773A1Fatty substance preservation using additivesOther dairy technologyLarge CalorieRebaudioside A
A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.
Owner:CONCENTRATE MFG OF IRELAND
High-Purity Mogrosides And Process For Their Purification
The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w / w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.
Owner:PURECIRCLE SDN BHD
Soft drink replacer
InactiveUS20040228903A1Reduced palatabilityEasy to handleBiocideOrganic active ingredientsBiotechnologyMonogastric
Owner:NV NUTRICIA
Processes for making novel inulin products
InactiveUS6569488B2Improve propertiesImprove solubilityMilk preparationSugar food ingredientsInulinWater soluble
The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.
Owner:SILVER BARNARD STEWART
Matrix-forming composition containing pectin
InactiveUS6884445B2Viscosity is not sufficientGood effectOrganic active ingredientsSugar food ingredientsEnteral administrationShear rate
One aspect of the present invention relates to a liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s−1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and / or of alginate; at least 5 mg calcium per 100 ml; and at least 0.1 wt. % indigestible oligosaccharide having a degree of polymerisation between 2 and 60.Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, said method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.
Owner:NUTRICIA
Breath Freshening and Oral Cleansing Product Using Citral
InactiveUS20040253190A1Fresh breathConvenient and inexpensive methodCosmetic preparationsToilet preparationsEnvironmental healthChewing gum
Oral products containing citral for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are dentifrices, chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, citral is delivered in an oral product for convenient oral cleansing and breath freshening benefits.
Owner:WM WRIGLEY JR CO
Rebaudioside b and derivatives
ActiveUS20130071537A1Great tasteHigh potency sweetenerSugar derivativesConfectioneryBitter tasteSteviol glycoside
Owner:SWEET GREEN FIELDS INT CO LTD
Processes for making novel inulin fractions
InactiveUS20020098272A1Improve propertiesImprove solubilitySugar food ingredientsSugar productsInulinWater soluble
The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.
Owner:SILVER BARNARD STEWART
Sweetening agent composition
ActiveCN102084982AGreat tasteReduce manufacturing costNon-sugar sweetener food ingredientsFood preparationSweetnessNeohesperidine dihydrochalcone
Owner:GUILIN NATURAL INGREDIENTS CORP
Processing method of pitaya peel jam
InactiveCN105851994ASimple processing methodReduce manufacturing costSugar food ingredientsFood thermal treatmentFiberAcute hyperglycaemia
The invention discloses a processing method of pitaya peel jam. The method comprises the following steps: taking fresh pitaya peel, removing pedicels, terminal buds and other crude fiber parts, blanching the pitaya peel, beating the blanched pitaya peel, adding a sweetener and calcium chloride, boiling the obtained mixture, and bottling the boiled mixture in order to make jam foods. The jam obtained in the invention is a red or pale yellow gel product, has suitable sweet-sour taste, has acceptant mouthfeel, has oxidation preventing, free radical preventing, ageing preventing, eyesight improving, internal heat reducing and other health effects, has good youth keeping and beauty maintaining effects, and also can improve cerebrocellular degeneration prevention and inhibit dementia. The jam produced in the invention is suitable for routine populations to eat, and sugar-free or low-sugar nutritional jam can be produced for patients with three highs to meet diabetic patients and hyperglycemia patients' demands for low-sugar or sugar-free high dietary fiber foods, so the consumer group of the product is enlarged.
Owner:GUIZHOU UNIV
Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
Owner:CELANESE SALES GERMANY
Mogroside based compound sweetener, preparation method and application thereof
InactiveCN106072424AImprove odorImprove astringencyFood ingredient as anti-caking agentNon-sugar sweetener food ingredientsSucroseBetel
The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.
Owner:厦门华高食品科技有限公司
Non-nutritive sweetened beverages with glycerine
InactiveUS20080226795A1Food ingredient as flavour affecting agentNon-sugar sweetener food ingredientsGlycerolSweetness
Beverages and other beverage products are sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, e.g., stevioside and / or rebaudiosides, and further comprise glycerine in an amount at least sufficient to enhance the mouthfeel. In certain exemplary embodiments a beverage comprises glycerine in an amount sufficient to provide good mouthfeel to the beverage, yet not otherwise perceptibly affect the taste, i.e., not otherwise perceptibly increase sweetness. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and glycerine are also provided. In addition, a method for including glycerine in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.
Owner:CONCENTRATE MFG OF IRELAND
Beverage Products with Non-Nutritive Sweetener and Bitterant
ActiveUS20110097447A1Reduce a lingering sweet aftertasteReduce lingering sweet aftertasteFood ingredient as taste affecting agentNatural extract food ingredientsSweetnessNutritive Sweeteners
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.
Owner:CONCENTRATE MFG OF IRELAND
Liquid food products
InactiveUS6399142B1Improve propertiesImprove solubilitySugar food ingredientsSugar derivativesPolyolInulin
Novel liquid food products are disclosed which contain water, and inulin fractions having at least about 75% by weight of polysaccharides extracted from inulin-containing plant materials in which the polysaccharides have molecular weights in the range from about 2288 and below. The food products also may contain sweeteners, for example, artificial sweeteners, such as aspartame, saccharin, sucralose, or one or more of the polyols.
Owner:SILVER BARNARD STEWART
Black fungus chewing tablets and preparation method thereof
InactiveCN104082706AWith hypolipidemicHypoglycemicFood shapingNon-sugar sweetener food ingredientsFiller ExcipientCyclodextrin
The invention provides a black fungus chewing tablets and a preparation method thereof, wherein the black fungus chewing tablets have functions of reducing blood fat, reducing blood glucose, preventing dental caries and improving functions of intestines and stomachs. The black fungus chewing tablets includes, by weight, 25-35% of black fungus powder planted on logs, 45-62% of a filling agent, 11-15% of a binding agent, 0.2-1.6% of a corrective agent and 1-3% of a lubricant, wherein the filling agent is a mixture composed of one or more of skimmed milk powder, lactose, xylitol, mannitol, modified starch, dextrin, [beta]-cyclodextrin and microcrystalline cellulose. The invention provides the black fungus chewing tablets and the preparation method thereof. Black fungus functional chewing tablets, which are sour-sweet and delicious in taste and is unique in flavors, are prepared. The chewing tablets have functions of reducing blood fat, reducing blood glucose, preventing dental caries and improving functions of intestines and stomachs. A series of products of black fungus is enriched. Transformation approaches of the black fungus resources are increased. A new method for further deep processing the black fungus is provided. The chewing tablets are in conformity with a functional, natural and diversified international developing trend in foods and have a broad market development prospect.
Owner:SHIYAN FULONGSHAN GREEN FOOD DEV CO LTD
Use Of Erythritol And D-Tagatose In Zero- Or Low-Calorie Beverages
Owner:PEPSICO INC
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