130 results about "Artificial Sweetener" patented technology

alpha-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methyl-2-oxo pentanoic acid, 3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxy-phenyl)-2-oxo-propanoic acid, 2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxo-hexanoic acid and 5-guanido-2-oxo-pentanoic acid, and precursors and derivatives thereof that are capable of being formed from or releasing said acids in the use medium, are useful as flavouring ingredients. Such ingredients are useful for preparing flavouring compositions and a wide variety of flavoured foodstuffs to which they impart greater creaminess and bulkiness so that they have heightened effect in the mouth and generally an enhanced mouthfeel. They are also useful for enhancing the sweetness of foods sweetened with natural or artificial sweeteners, and giving it a more natural character.

The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea groups. The compounds are capable, when contacted with comestible food or drinks or pharmaceutical compositions, at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

The pharmaceutical formulations of the invention for masking the odor from the sulfur-containing active agent comprise at least one sulfur-containing active agent, an effective amount of at least one flavoring agent. Any flavoring agent or combinations of flavoring agents may be used in the pharmaceutical formulation of the invention. The flavoring agent may be natural flavors, natural fruit flavors, artificial flavors, and mixtures thereof. The pharmaceutical formulation may contain an artificial sweetener, a natural sweetener or mixtures thereof. The pharmaceutical formulations are provided in liquid dosage form or a dry powder dosage form for reconstitution in water. Stabilizer added as one of expicients can extend the stability of the pharmaceutical formulation liquid dosage form for a period of at least 30 days when the formulation is stored below room temperature. The pharmaceutical formulations of the invention are palatable and particularly useful for the administration of sulfur-containing drugs to very small children that are in need of such medications. Methods of forming a liquid dosage form of pharmaceutical formulation by adding water to the dry powder form, methods to prepare an odor-masking pharmaceutical formulation and methods for treating lead poisoning or Wilson's disease using the odor-masking pharmaceutical formulation are also provided.

The present invention relates to increased absorption of nicotine over the prior art. In particular the absorption of nicotine is enhanced after administration of a composition containing nicotine and a sweetener such as an artificial sweetener like saccharin to the oral mucosa in the form of a spray.

A low carbohydrate ice cream formulation that is rich in fiber is provided. The subject ice cream base formulation is free of milk and, hence, lactose and is comprised of heavy cream, water, maltodextrin soluble fiber, polydextrose, whey protein concentrate, glycerin, egg yolks, lecithin, xanthan gum, microcellulose gum, a mixture of locust bean gum and carrageenan gum, a mixture of mono- and di-glycerides of short chain fatty acids and an artificial sweetener that is a combination of acesulfame potassium and sucralose. Ice cream prepared by blending a suitable flavor into the subject base formulations is esthetically comparable to conventional premium ice cream.

A chewable pharmaceutical composition comprising phenylephrine, artificial sweetener, and a substantially aldehyde-free matrix is provided. The composition has phenylephrine stability suitable for a typical commercial product with a two year shelf life. A method of manufacture of the composition and a method of use are also provided.

The present invention discloses a method for simultaneously detecting six artificial sweeteners in a maotai-flavour liquor. According to the method, a sample is diluted directly and filtered by a 0.45 mum filter membrane for computer analysis. The separation is conducted by a C18 chromatographic column and the 0.1% formic acid aqueous solution-methanol is adopted as a mobile phase for the gradient elution operation. After that, separated components are qualitatively analyzed on account of the retention time and the mass-to-charge ratio, and are quantitatively analyzed on account of the peak area. Results show that, the mass concentrations of six sweeteners are in good linear relation with the peak area thereof within a certain range. Within the range of 10-200 ng/ml, the correlation coefficient of the mass concentration to the peak area is 0.9915-0.9943. Within the range of 20-500 ng/ml, the correlation coefficient of the mass concentration to the peak area is 0.9961-0.9983. The detection limits within the above two ranges are 10 mu g/kg, respectively. The relative standard deviation of the method is 2.1%-7.9%.

A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed capable of selectively removing sugar from the beverage and separating a sugar-diminished beverage from the packed bed. A high intensity natural and/or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices. The resulting concentrate also realizes significant frozen storage and shipping costs compared to standard juice concentrates.

The invention discloses globe artichoke effervescent tablets. Taking 1,000 tablets as a cardinal number, the globe artichoke effervescent tablets are prepared from the following raw materials by weight: 200 g of globe artichoke freeze-dried powder, 150 to 300 g of a diluent, 350 to 500 g of an acid source, 200 to 350 g of an alkali source, 20 to 80 g of a lubricating agent, 4 to 20 g of a flavouring agent and 2 to 10 g of a bonding agent, wherein the diluent is any one of powdered sugar, mannitol, saccharose, lactose or dextrin; the acid source is any one of citric acid, malic acid, fumaric acid or tartaric acid; the alkali source is any one of sodium carbonate or sodium bicarbonate. According to the globe artichoke effervescent tablets, globe artichoke freeze-dried powder, a disintegrating agent, polyethylene glycol 6,000 and 5 percent polyvinylpyrrolidone anhydrous ethanol solution are mixed, so that the difficult problems that paper scraps in a dry method at normal temperature are difficult to bond, and clean and smooth effervescent tablets cannot be formed are solved. The products are tablets and convenient to carry, and do not contain an artificial sweetener; the used natural sweetener does not cause a gastrointestinal reaction.

An essential composition that acts to prevent or retard loss of muscle strength and atrophy during extended periods of inactivity is provided. The compositions are characterized by a ratio of carbohydrate to protein of from about 1.5:1 to 2:1 and by the presence of a specific amino acid component of leucine and, optimally, argilline. The carbohydrate component is at least two members of a group of four sugars and the protein component is whey protein and casein. A preferred carbohydrate component is glucose and sucrose. The ratio of whey protein to casein in the subject compositions is about 3:1. The subject compositions are preferably provided in preparations containing conventional excipient materials such as flavors, coloring agents, emulsifiers, artificial sweeteners and the like, such preparations providing from about 33 to 58 grams of the essential composition, which comprises from about 15% to 80% by weight of said preparations.

In a personal care daily practice, common human malodor in breath can be treated and eliminated or substantially reduced through the use of a treatment comestible, lozenge, chewing gum or scraper prepared by combining a hardenable natural or artificial sweetener or gum base with an amount of activated carbon effective in reducing such malodors.

The invention provides low-calorie oat nutrition tablets and a preparation method thereof. The nutrition tablets mainly comprise 35 to 45 parts of original oatmeal, 8 to 15 parts of whole milk powder, 10 to 20 parts of vegetable fat powder, 0.1 to 10 parts of stevioside, 0.5 to 15 parts of erythritol, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of fresh milk essence and 0.1 to 0.3 part of malt essence. In the invention, the pure natural and zero-calorie stevioside is taken as a sweetener instead of sucrose or an artificial sweetener in an ordinary oat product; and the product can be eaten by diabetics, fat people and crowds who are required to reduce energy intake, has a higher health-care effect, and overcomes the disadvantages of the conventional oatmeal on the market.

A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting sweetener has excellent taste characteristics and flowability. It can be packaged in small envelopes, canisters or bulk containers.

The invention relates to a multi-stage compounded sweetener and a preparation technology thereof, and belongs to the field of food additives. According to the multi-stage compound sweetener, the microscopic particles of the sweetener powder are in an inner-outer double-layer structure, the inner layer is an after-sweet compound layer, the outer layer is a before-sweet compound layer, the outer layer of the before-sweet compound layer is also wrapped by a sweet-inducing layer of a natural sweetener component which is used for presenting a natural sweetener flavor for the first mouth feel of foods. The technical scheme controls the gradient release of artificial sweeteners with different properties and mouth feel, so that the defects of insufficient sweetness, heavy metal taste and bitter and astringent taste of the sweeteners are eliminated by each other, and the whole sweetness is uniform and stable, and the compounded sweetener is close to a natural sweetener, and has no bitter and astringent taste and metal taste. More importantly, by processing the micro-structure of sweeteners and controlling the release time points of various high-power sweeteners, the technical scheme of theinvention blends out a proper mouth feel, and points out a new direction for the design of compound sweeteners.

This invention provides sugar-free dessert-type food products (e.g., sugar-free puddings) containing an artificial sweetener composition comprising an artificial sweetener selected from the group consisting of sucralose and a mixture of sucralose and acesulfame potassium and a sugar alcohol . It has been found that the aftertaste (sometimes described as bitterness) experienced by a certain population with sugar-free dessert-type products containing artificial sweeteners can be significantly reduced, and in some cases eliminated, by using reduced levels of artificial sweeteners in combination with sugar alcohols.

A beverage composition for strengthening and protecting tooth structure from decay and cavities, and for promoting dental health is provided. The beverage composition comprises one or more of about 0.5% to about 5% by weight of a polyol, about 0.005% to about 25% by weight of a natural and/or an artificial sweetener, about 1% to about 30% by weight of one or more vitamins and minerals, and their derivatives, a soluble source of fluoride ions containing about 0.1 ppm to about 1 ppm of fluoride ions, about 0.002% to about 0.008% of a water soluble casein, predetermined quantities of an herbal and/or fruit extract, a licorice root extract obtained, for example, from Glycyrrhiza uralensis, a non-mineral nutritional supplement, a flavoring agent, a preservative, a coloring agent, and a sufficient amount of a base composition, for example, water. The pH of the beverage composition is about 3.5 to about 7.0.

The invention discloses meal replacement powder capable of reinforcing the kidney, invigorating the heart and reducing weight and a preparation method of the meal replacement powder. The meal replacement powder capable of reinforcing the kidney, invigorating the heart and reducing weight comprises the following raw materials in parts by weight of 20-50 parts of soy protein isolate, 15-35 parts ofrefined and coarse grain powder, 5-25 parts of fruit powder, 2-15 parts of other herb, 1-10 parts of chia seeds, 15-30 parts of erythrite, 2-10 parts of composite mineral substances, and 0.1-0.6 partof complex vitamins. According to the meal replacement powder, the soy protein isolate, the refined and coarse grain powder, the fruit powder, the other herb, the chia seeds, the erythrite and the like are used as raw materials, so that the meal replacement powder has the efficacy of being good in mouth feel, low in heat quantity, balanced in nutrients, healthy, safe and good in satiety, has the efficacy of reinforcing the kidney and invigorating the heart, is free from essence, pigment, preservatives, cane sugar and artificial sweeteners, is convenient to carry and eat, can be used as meal replacement foods for people suffering from obesity, high blood pressure, high blood lipid, high blood sugar, and sub health, and besides, is suitable for thin crowds to be eaten as snacks except threemeals.

The invention relates to a carbonate-type soybean peptide drink and a preparation method thereof. The drink comprises the following components in parts by weight: 2-5 parts of soybean peptide powder, 1-20 parts of high fructose corn syrup, 0-0.1 part of artificial sweetener, 0.5-20 parts of fruit powder, 0.1-5 parts of maltitol, 0.001-1 part of sodium chloride, 0.001-1 part of citric acid, 0.001-1 part of sodium citrate, 0.001-0.1 part of vitamins, 0.0001-0.3 part of mineral elements, 0.45-0.6 part of carbon dioxide and 62-77 parts of water. The preparation method comprises the following steps: preparing the dried materials according to a certain ratio, adding water for mixing the materials, sterilizing, cooling, inflating and filling to obtain the product. The carbonate-type soybean peptide drink is simple in preparation process, and the product is high in soybean peptide content (more than or equal to 1.7 percent), is fresh and tasty, has the effects of quenching thirst and promoting the secretion of saliva or body fluid and is a healthy leisure drink with the effects of enhancing immunity, relieving fatigue and improving athletic ability.

A proficiency beverage having a pH within the range from about 3.2 to about 3.5, and containing about 7% polyglucose having about nine glucose units per molecule is prepared by a method involving a degradation of starch by enzymes followed by spray drying to prepare a polyglucose powder having an average molecular weight corresponding to about nine glucose units per molecule, preparing a solution of about 0.2 molar citric acid, dispersing such polyglucose in such acidic solution to provide a dispersion containing about 30% of the polyglucose, adding salts, artificial sweeteners, and other flavors to such dispersion, and then diluting with about three parts of water to provide such pH range from 3.2 to about 3.5, said beverage being hypnotic both in the stomach and in the small intestine, thereby rehydrating the body both more quickly and more durably than conventional sports beverages.