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Low glycemic composition and methods of making and using thereof

A composition and low glycemic index technology, applied in the directions of active ingredients of hydroxyl compounds, confectionery, applications, etc., can solve problems such as unpleasant aftertaste

Pending Publication Date: 2021-01-29
SEATTLE GUMMY CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While these sugar substitutes impart sweetness, they also have an unnaturally sweet taste, and some have an unpleasant aftertaste after the taste

Method used

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  • Low glycemic composition and methods of making and using thereof
  • Low glycemic composition and methods of making and using thereof
  • Low glycemic composition and methods of making and using thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0164] Example 1: Low GI Syrup

[0165] Element : Allulose, water, isomaltulose, trehalose, natural and artificial flavoring, malic acid, xanthan gum, sodium chloride, sodium hexametaphosphate, preservatives (sodium benzoate, sorbic acid), caramel Pigment, phosphoric acid, pectin

[0166] method : Add 1000g of allulose to a heating container, then add 495g of isomaltulose and 495g of trehalose. Then allulose, isomaltulose and trehalulose were blended with 10 g of xanthan gum until uniform. 700 grams of water were then added to the mixture. The solution was heated to boiling point and malic acid was added. To the boiling solution was added 2 g of sodium chloride, followed by 1.5 g of sodium hexametaphosphate, sodium benzoate and potassium sorbate. 0.85 grams of phosphoric acid was added to the solution. Heat the system to 74 Brix, then turn off the heat, then add 15 grams of maple flavoring and caramel coloring.

Embodiment 2

[0167] Example 2: Low GI powdered seasoning

[0168] Element : Allulose, water, isomaltulose, trehalose, malic acid, natural and artificial flavoring, FD&C Red No. 40

[0169] method : Add 1000g of allulose to a heating container, then add 495g of isomaltulose, 495g of trehalulose and 35g of malic acid. The components are blended together until homogeneous and 400 grams of water are added. The system was heated to a vigorous boil until 93 Brix was reached, at which point 20 grams of FD&C Red No. 40 slurry was added. The heat was removed and 90 grams of fruit punch flavoring was added and 1 gram of pellets were formed from the hot mixture and allowed to cool to room temperature. The pellets were then ground to a 40-120 mesh powder.

Embodiment 3

[0170] Example 3: Low GI High Vitamin C Antifoaming Powder (Evanescence Powder) Added with Calcium, Magnesium, Potassium and Zinc

[0171] Element : Low GI powder from Example 2, zinc ascorbate, ascorbic acid, calcium citrate, magnesium citrate, potassium citrate

[0172] method : 19.6 gram of calcium citrate, 35.3 gram of magnesium citrate, 49.6 gram of potassium citrate, each 47.1 gram of ascorbic acid and zinc ascorbate are mixed with the low GI powder condiment of 801.3 gram embodiment 2 and made uniform.

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PUM

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Abstract

An edible composition, comprising a low glycemic index sugar component having a glycemic index of not more than 20, wherein the edible composition comprises not less than 50% weight of the low glycemic index sugar component, wherein the edible composition is substantially free of D-sucrose, D-fructose, D-glucose, sugar alcohols, and non-sugar sweeteners, and wherein the edible composition have a sweetness taste profile substantially similar to D-sucrose.

Description

[0001] Cross References to Related Applications [0002] This application claims priority from co-pending US Provisional Application Serial No. 62 / 685,066, filed June 14, 2018, the entire contents of which are hereby incorporated by reference. technical field [0003] The present application generally relates to food, nutritional or nutraceutical compositions having a low glycemic index. Background technique [0004] Current confectionary and sweetened beverage products are flavored with common sugars such as sucrose (table sugar), fructose and glucose. Sucrose and glucose are simple mono- and disaccharides with a high glycemic index (GI). For example, sucrose has a GI value of 63 and glucose has a GI value of 100. Even though fructose has a relatively low GI value 19, many recent studies have linked excess fructose to negative health effects including insulin resistance, fatty liver and increased cholesterol levels. [0005] Previous techniques have utilized non-sugar sw...

Claims

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Application Information

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IPC IPC(8): A23L2/60A23L27/00A23L27/30
CPCA23L2/60A23L27/33A23V2002/00A23G3/42A23G4/10A23G1/40A23G1/46A23G3/346A23G9/34A23V2200/132A23V2250/60A23V2250/62A23V2250/63A23V2250/634A23V2250/636A23L9/22A23L33/125A21D2/181A23G4/126A23L2/39A61K9/0056A61K9/0058A61K9/0095A61K31/05A61K31/09A61K31/137A61K31/4402A61K31/465A61K31/485A61K31/522A61K31/7004A61K31/7016
Inventor 万峰威廉·卡尔森布拉德利·瑞安·菲奇凯西·林恩克里斯托弗·戴维·贝利
Owner SEATTLE GUMMY CO
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