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Improved sweetener

A sweetener, stevia technology, applied in the field of food or beverage products, which can solve problems such as the cost of allulose and the restriction of the use of digestive tolerance

Pending Publication Date: 2017-05-10
TEJT END LAJL SOLYUSHNZ YUESEJ ELELSI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, allulose is limited in use due to cost and digestive tolerability in some applications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0091] Example 1: Pairwise Comparative Study

[0092] introduce

[0093] Used in Wolf, P.A et al. in (2010), J. Food Science, 75(2), S95-S102 "For sweetness between high fructose corn syrup and sucralose and between high-potency sweeteners The method described in "Application of Agonist Receptor Modeling to Synergistic Effects" was used to perform pairwise comparative studies.

[0094] Material

[0095] TASTEVA™ (available from Tate & Lyle) was used as stevia extract in the examples below and is referred to as Extract A.

[0096] method

[0097] Tate & Lyle employees participated in a pairwise comparison of the sweetness of Extract A and psicose versus Extract A in neutral pH water. Members were asked to taste solutions of the test Extract A / psicose blend and solutions of known Extract A concentrations and state which was sweeter. A minimum of three pairwise comparisons were made for each binary sweetener mix during each test period. Pairwise comparisons are pivo...

example 2

[0099] Example 2: Dried tabletop sweetener:

[0100] Dry tabletop sweeteners were prepared using stevia extract (extract A) and allulose, and comparison and control components were also prepared using Truvia™ and sucrose, respectively. These components are shown in Table 2:

[0101] Table 2

[0102] sample desktop components Total dry weight of each tabletop sample in 200 mL of coffee 1 99.03% Allulose + 0.97% Extract A 3.53 grams Truvia TM (Compare)

[0103] Each composition is dissolved in hot coffee. The total weight of each composition was designed such that the sweetness of each composition in 200 ml of coffee was similar to the sweetness of 8-10 grams of sucrose in the same amount of coffee. Coffee was made by brewing 91.9 grams of Starbucks™ Blounder Veranda Blend ground coffee with approximately 1600 mL of water. The calorie content of each composition is set to be less than 5kcal / 200mL coffee. The five members were asked to compare...

example 3

[0107] Example 3: Lemonade:

[0108] Lemonade samples were prepared using the following sweetener system:

[0109] Table 4

[0110] sample Sweetener system (relative to the amount of final lemonade) A (reference) Sucrose (11wt%) B (comparison) Rebaudioside A (2000ppm) C Allulose (5wt%, ds); Rebaudioside A (500ppm)

[0111] All samples were prepared in 5% lemon solution. A 5% lemon solution was prepared by diluting 5 grams of 100% strength lemons with 95 grams of water. As a reference, an 11% sucrose / lemon solution was also prepared by diluting 11 grams of sucrose and 5 grams of 100% strength lemon with 84 grams of water. Allulose is provided in the form of a allulose syrup with 95% psicose purity and 78% dry solids (DS).

[0112] A total of 200 grams of each sample was prepared in glass jars and stirred with a stir bar until completely clear. Once the samples are completely dissolved, they are allowed to settle on the bench until the ...

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PUM

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Abstract

A low or zero calorie sweetener composition with sweetness synergy and desirable taste characteristics is disclosed. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

Description

technical field [0001] The present invention generally relates to a low or "zero" calorie synergistic sweetener composition. In particular, the present invention relates to a sweetener composition having a sweetness synergy and improved taste. The invention also relates to food or beverage products comprising said sweetener component. Background technique [0002] Many food and beverage products contain nutritive sweeteners such as sucrose (commonly called 'white sugar' or 'syrup'), glucose, fructose, corn syrup, high fructose corn syrup. These sweeteners provide not only sweetness to food and beverage products, but also body, texture, and desired functional properties such as coloring, moisturizing, freezing point depression. They also produce favorable organoleptic responses, for example in terms of sweetness quality, lack of bitterness and off-taste, desired time profile and desired mouthfeel. [0003] While promising in terms of taste and functional properties, excess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/60A23L27/30A23L33/20
CPCA23L2/60A23L27/30A23L27/33A23L27/36A23L33/20A23V2002/00A23V2200/132A23V2250/258A23L2/54A23V2300/14A23V2250/21
Inventor R·D·伍德耶尔J·R·布里奇斯J·C·科恩J·N·弗莱彻Y·周
Owner TEJT END LAJL SOLYUSHNZ YUESEJ ELELSI