Low-calorie food composition
By replacing traditional sugar with a cellodextrin material with a DP value of at least 4, the adverse side effects of cellobiose in food compositions are solved, and the low-calorie sugar substitution effect is achieved, which is suitable for sugar confectionery products.
CN107750126BActive Publication Date: 2025-08-08WM WRIGLEY JR CO
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Patent Information
- Application Number
- CN201680035696.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Priority Date
- 2015-06-19
- Filing Date
- 2016-06-17
- Publication Date
- 2025-08-08
- Estimated Expiration
- 2036-06-17
AI Technical Summary
Technical Problem
In the prior art, cellobiose causes adverse side effects such as stomach cramps, nausea, diarrhea in food compositions, and it is difficult to replace high-calorie sugars such as sucrose in confectionery products.
Method used
Use cellodextrin materials with a DP value of at least 4 to replace traditional sugars, reduce or eliminate probiotic effects, reduce intestinal fermentation, and provide low-calorie alternatives.
Benefits of technology
Reduces adverse side effects of cellodextrin materials in food compositions, provides low-calorie sugar substitutes suitable for confectionery products such as chocolate, and maintains taste and taste.
✦ Generated by Eureka AI based on patent content.
Abstract
A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization (DP) value of at least 4. Food products comprising the composition and cellodextrin materials for preparing the composition, as well as methods for preparing these, form further aspects of the invention.
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