1515 results about "Aspartame" patented technology

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.

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.

Chewing gum formulations including sodium bicabornate and encapsulated aspartame are disclosed. Methods of manufacturing chewing gum are also disclosed.

The invention relates to candy prepared with edible flowers or flower extracts, which belongs to the technical field of health care food. The candy comprises 1 percent to 99 percent of flowers and flower extracts, and 1 percent to 99 percent of auxiliary materials; the flowers include rose, chrysanthemum, lily, chrysanthemum, jasmine, Chinese rose, honeysuckle, glutinous rice fragrant flower, azalea, root of vetchleaf sophora, salmalia malabarca, plum blossom, pink, water lily, forget-me-not, Chinese scholartree flower, lavandula, saussurea prexima, globe amaranth, shrubalthea flower, cockscomb, pueraria lobata flower, seville orange flower, gardenia, orchid, lilac, camellia, rosebush, safflower, apricot blossom, peach blossom, Chinese flowering apple, cotton rose flower, magnolia, pine pollen, bee pollen, etc.; the extracts are the extracts of the flowers; the auxiliary materials include sucrose, maltose, fructose, maltose, albumen, fucose, lactose, xylitol, mannite, aspartame, starch syrup, citric acid, malic acid, tartaric acid, honey, CMC, glutin, dextrin, magnesium stearate and vitamin C. The candy has the advantages of convenient eating, high nutrition and health care value, good taste, etc.

The invention relates to a food fruit material, wherein, 100 portions by weight of which is prepared from the raw materials as follows: 45 potions to 80 portions of fruit, 1 portion to 3 portions of modified starch, 0.01 portion to 0.06 portion of sodium citrate, 0.01 portion to 0.03 portion of Acesulfame-K and 0.01 portion to 0.1 portion of aspartame and the rest is water to make up 100 portions. The invention also provides a method for producing the food fruit material and a food added with the food fruit material which is produced by the method. The food fruit material provided by the invention has low content of cane sugar, contains various fruits and is good both in nutrition and taste. Furthermore, the manufacturing method provided by the invention can produce fruit-contained food with different flavors; selection and sterilization of the fruit are strict, and both the degree of hardness and softness and degree of tartness and sweetness of the fruit material can be set, thus being suitable for being selected and taken by the consumers for a long time.

The invention discloses a fermenting type apple vinegar beverage and a preparation method thereof. The fermenting type apple vinegar beverage is characterized by being prepared by preparing, filtering, sterilizing and filling the following raw materials by weight proportion: 50-70 parts of apple vinegar, 80-120 parts of concentrated apple juice, 2-8 parts of honey, 1-3 parts of aspartame and 799-867 parts of water. The fermenting type apple vinegar beverage has the advantages of well retaining the original nutrient substances and flavor of apple, having high acid production rate, being obviously shortened in fermenting time, further being capable of separating cured acetic bacteria cells and products easily and being used repeatedly, enabling strains to be efficient, greatly improving production efficiency, saving production cost and reducing pollution discharging.

The invention relates to a machining method of recombined puffed pigskin. Currently, a machining method for manufacturing the puffed pigskin by utilizing crushed pigskin leftover materials does not exist. The machining method comprises the following steps of: pre-treating raw materials; pickling; picking in a pickling solution for 10-12 hours, wherein the pickling solution comprises the components of water, sodium hydroxide and potassium phosphate; rinsing; carrying out secondary finishing; crushing; carrying out biological enzymolysis: adding pigskin grains, alkaline protease and saline water into an enzymolysis fermenting pot, agitating uniformly and keeping the pH (Potential of Hydrogen) value of the system to be at 7-8 at a temperature of 40-55 DEG C, and then agitating and carrying out enzymolysis at an interval for 4-6 hours; cooking and inactivating; carrying out high-speed chopping: adding pigskin protein liquid into a chopping and mixing machine when the pigskin protein liquid is hot, and then adding glutamine transaminase, aspartame, I+G, soybean isolated protein, modified starch, mashed potato and water to carry out chopping and mixing; filling and molding; freezing; slicing; and drying. According to the machining method, the crushed pigskin leftover materials can be utilized to manufacture the puffed pigskin with a comfortable mouth feel and a special flavor.

The invention relates to a method for detecting six trace sweetening agents in white spirit by an ultra-high pressure liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS) technology. Particularly, the invention adopts the UPLC-TOF-MS technology and specially aims at the phenomenon of trace addition of a plurality of sweetening agents in the current white spirit industry. The invention can detect six sweetening agents of acesulfame-K, soluble saccharin, sodium cyclamate, sucralose, aspartame and neotame simultaneously, is rapid, simple and convenient, has accurate qualification and quantification and high sensitivity and effectively solves the problem. The method has the detection limit of the acesulfame-K of 0.05mg / L, the detection limits of the soluble saccharin, the sodium cyclamate and the neotame of 0.01 mg / L and the detection limits of the sucralose and the aspartame of 0.1 mg / L, only needs 10 min of one-step sampling analysis and has favorable linear relation and repeatability. Compared with detection data of an authority depart, the data detected by the method is also accurate and reliable.

The invention provides a Dendrobium candidum polysaccharide buccal tablet comprising the following components by weight portions: 30-100 portions of Dendrobium candidum polysaccharide, 380-420 portions of xylithol as a carrier, 300-340 portions of aspartame, 0.5-1.5 portions of menthol, 0.5-1.5 portions of aerosol and 4-6 portions of magnesium stearate; and the invention also provides a preparingmethod of the Dendrobium candidum polysaccharide buccal tablet, comprising the following steps: taking the Dendrobium candidum polysaccharide as raw material, adding auxiliary material, uniformly mixing according a certain proportion, and tabletting and shaping to obtain the product. The Dendrobium candidum polysaccharide is easy to be taken, and fresh and cool in mouthfeel, can be directly absorbed through oral mucosa, avoids loss generated when nutrients are absorbed by organs such as human gastrointestine, liver and the like, improves the absorption utilization ratio of nutrients in Dendrobium candidum polysaccharide, and has important significance to clinical treatment and the prevention and development of health care products.

The invention relates to a fragrant and sweet taste cigarette tipping paper production method, which specifically comprises: 1, completely mixing alcohol and an acrylic acid emulsion, then sequentially adding chlorosucrose and aspartame, stirring for 10-20 min, then adding an anti-sedimentation agent and a dispersant, stirring for 5-10 min, adding ethyl maltol (pure flavor type), vanillin and tea extraction essence, stirring for 5-10 min to prepare a fragrant and sweet taste ink, and carrying out sealed storage; 2, printing on a gravure printing machine, wherein the printing plate adopts the laser engraving gravure, the ground color ink adopts the inorganic ink, dilution is performed with alcohol, the final color adopts the fragrant and sweet taste ink to coat, and the printing plate with the mesh depth of 35 [mu]m is adopted; 3, the fragrant and sweet taste ink prepared in the step 1 is coated on the surface of tipping paper, and carrying out sealed storage, wherein the printing speed is 100-120 m / min, and the temperature is 80-100 DEG C; and 4, carrying out hot stamping, slitting and perforating on the tipping paper. With the production method, the cigarette tipping paper is endowed with the sweet taste effect, and the fragrance of the cigarette tipping paper is increased.

The invention discloses comprehensive nutrition powder and a preparation method thereof. The comprehensive nutrition powder is characterized by comprising the following raw materials: vitamin B1, vitamin B2, vitamin B6, pantothenic acid, vitamin B12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber flour, inulin, soy isolate protein powder, black bean peel extract, Agaricus blazei Murill extract, soya bean lecithin, phaseolus calcaratus extract, L-carnitine, beta carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame and acesulfame. The comprehensive nutrition powder refers to a rich nutrition food which is researched directionally, can be highly matched with low sugar diet and fitting exercise to form a conditioning scheme which specially aims at treating obesity and three highs, can achieve a comprehensive and obvious rehabilitation effect of weight loss and reduction of three highs, and is easy to popularize in a large scale.

The invention relates to compound polyethylene glycol electrolyte powder and a preparation method thereof, in particular to a powder compound containing polyethylene glycol and electrolyte. The powder compound comprises, by weight, 6000 parts of polyethylene glycol, 118-176 parts of sodium chloride, 60-90 parts of potassium chloride, 137-205 parts of sodium bicarbonate, 461-692 parts of anhydrous sodium sulfate, 19-29 parts of powder essence, and / or 5-7.6 parts of aspartame. The compound polyethylene glycol electrolyte powder has fine micromeritic properties and taste.

The invention discloses a brewing method of red date medlar healthcare vinegar; red dates and medlar are used as main raw materials, and fruit vinegar is prepared by cleaning, drying, pulping, alcoholic fermentation, acetic acid fermentation, after-ripening, and clarification. The date vinegar produced compositely by red dates and medlar is orange red or bright red, has the fresh and sweet taste of red dates, has composite healthcare nutrition of medlar, and has pure and soft sour flavor. The vinegar can be used as daily edible vinegar, and can also be blended into a nutritional healthcare beverage with honey, red date juice, aspartame and the like.

The body taste of a sweetener (for example, aspartame, sucralose, acesulfame, etc.) is improved by blending the sweetener with an amino acid or a peptide, which is able to activate a calcium receptor, such as γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH2, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), etc.

The invention discloses a composite sweetening agent, belonging to the field of food additives, particularly relates to a sweetening agent and a preparation process thereof. The composite sweetening agent comprises the following ingredients: 10-15 wt% of sodium saccharin, 30-65 wt% of sodium cyclamate, 5-10 wt% of Acesulfame-K, 2-4.75 wt% of aspartame, 0-1 wt% of sucralose, 0-1 wt% of stevioside, 0.1-0.25 wt% of neotame, and 2-5 wt% of synergist. The composite sweetening agent is prepared by scientific proportioning the 7th-generation sweetening agent and adding the synergist as an aid, has the advantages of high sweetness, good mouthfeel, and good stability, can be widely applied in food, forage and health products, and has a huge market prospect.

The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.

The present invention discloses a brown rice tea and the manufacture method; the manufacture method is that the brown rice is baked and crushed; boiled water is added and the crushed brown rice is evenly mixed, gelatinized and ground into pulp; alpha-amylase is added for enzymolysis with constant temperature; the temperature is reduced and diastase and neutral protease are added into the pulp for enzymolysis with constant temperature; the hydrolyzate is heated for enzyme deactivation treatment; centrifugal treatment is implemented on the mixture and the supernatant liquid is fetched; water is added into the supernatant liquid for dilution; and then green tea powder, L- lysine monohydrochloride, sodium acetylide or xanthan gum or guar gum, citric acid or malic acid and sodium cyclamate or aspartame are added and mixed evenly; and then the mixture liquid is homogenized and bottled; the bottled liquid is sterilized and the manufacture of drink is completed. The present invention takes the brown rice as the main raw material which is hydrolyzed with enzyme; in this way, the content of micro-molecular sugar, micro-molecular peptide and amino acid which are easy for absorption is increased and the L-lysine monohydrochloride whose content is low in the hydrolyzate of the brown rice is added to enrich the amino acids in the product; the green tea powder is added to enrich the taste and balance the nutrition; in this way, the drink also has the fragrance of baked brown rice and delicate fragrance of green tea.

The invention discloses a buccal tablet for reducing blood sugar, which is prepared by the following ingredients in parts by weight: 16-20 parts of cyclocarya paliurus extractive, 15-19 parts of cinnamon extractive, 11-15 parts of balsam pear extractive, 8-12 parts of taurine, 10-14 parts of Chinese yam extractive, 10-14 parts of kudzu root extractive, 5-10 parts of cross-linking sodium carboxymethylcellulose, 2-5 parts of aspartame, 6-9 parts of magnesium stearate and 0.2-0.5 parts of peppermint essence. The buccal tablet for reducing blood sugar of the invention has the advantages of convenience for taking, easy storage and convenience for carrying, and the bioavailability thereof is greatly improved than that of the common preparation, so that a convenient drug delivery method is provided to adapt for the fast-paced life demands and continuously improved life styles.

The invention relates to traditional Chinese medicine health care food of a rainbow conk chewable tablet and a preparation method of the rainbow conk chewable tablet. The rainbow conk chewable tablet comprises 30 to 40 parts of rainbow conk hypha powder, 30 to 40 parts of lactose, 10 to 15 parts of xylitol, 10 to 15 parts of mannitol, 5 to 10 parts of starch, 0.5 to 1 part of aspartame and 0.8 to 1.5 parts of magnesium stearate. The mass of each chewable tablet is 0.5g, and the oral administration, mouth keeping administration and chewing can be directly realized.

A capsule and an oral liquid prepared from edible flower of plant or extract of the flower belong to the technology field of food and health food. The capsule and the oral liquid contain 5 to 98% of flower or flower extract, and 2 to 95% of adjuvants. The flower is selected from Rosa rugosa, Camellia japomica, lily, Osmanthus Fragrans, Flos Rosae Chinensis, Lonicera japonica Thunb, Flos Chrysanthemi, Rhododendron, Sophora davidii, bombax ceiba, jasmine, Flos Mume, Diranthus chinensis, lotus, forget-me-not, Flos Sophorae, Lavandula angustifolia Mill., snow lotus, Flos Gomphrenae, Flos Hibisci, Flos Celosiae Cristatae, Flos Puerariae, Fructus Auranti, Gardenia jasminoides, Herba Taraxaci, orchid, Flos caryophyni, Camellia, Flos rosae multiflora, Aglaia flower, Herba Menthae Spicatae flower, Leonurus Artemisia flower, Iris japonica Thunb., loquat flower, Flos Magnoliae, Flos Citri Sarcodactylis, Michelia figo, Juncus effusus Linn., pine pollen, poney, etc. The flower extract is extract of the flowers, and the adjuvants are selected from citric acid, sucrose powder, Mel, Aspartame, xylitol, dextrin, starch, vitamin C, and royal jelly. The capsule and the oral liquid have the advantages of convenient administration, high nutrition and health protection values, good taste, etc.

The invention provides an effervescent tablet and extract tablet prepared by edible flowers or extracts from the flowers, belonging to the technical field of food and health food, and comprising 10 to 98% of flowers or extracts from the flowers and 2 to 90% of auxiliary materials. The flowers include rose, lily, sweet osmanthus flower, Chinese rose flower, honeysuckle flower, chrysanthemum, Azalea, root of vetchleaf sophora, commen bomhax flower, jasmine flower, plum blossom, pink, lotus flower, myosotis sylvatica, Chinese scholartree flower, lavender, snow lotus herb, globeamaranth flower, shrub althea flower, cockscomb flower, kudzuvine root, seville orange flower, gardenia, orchis, lilac, camellia, rose bloom, aglaia odorata, mentha viridis flower, motherwort flower, iris japonica thunb, lute flower, Yulan magnolia flower, finger citron flower, banana shrub, common rush, pine pollen, common peony and the like; the extracts from the flowers are the extracts from the above flowers; the auxiliary materials include sodium bicarbonate, citric acid, sucrose power, honey, aspartame, xylitol, CMC, gelatin, dextrin, magnisium stearate, edible talc power. The invention has the advantages of convenient eating, high nutrition health value, good taste and the like.

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.

The invention relates to a dietary fiber food with various functional actions. The compound dietary fiber food is formed by preparing and processing the adopted main materials comprising 2% to 10% of oligopolymerization xylose, 15% to 50% of poly-glucose, 3.3% to 10% of rivier giantarum refined powder, 10% to 50% of soybean dietary fiber and 10% to 50% of microcrystalline cellulose, and auxiliary materials comprising 0.5% to 2% of citric acid, 0.2% to 0.6% of aspartame and 0.5% to 1.8% of powder essence. Various types of plant fiber give full play to synergistic actions and advantage complementation; by using the compound cellulose, the system improves the function and the metabolism of large intestines, promotes the creepage and the water absorption expansion of intestinal tracts, quickens defecation, maintains the probiotic environment of the intestinal tracts, comprehensively regulates the cholesterol level, prohibits the absorption of a human body to cholesterol, bile acid, heavy metal and edible pigment and reinforces the immunity of the human body.

The invention relates to a healthy plum slice and a preparation process of the plum slice. The healthy plum slice comprises the components of: 75.7-81.6% of plum slice, 15-20% of edible salt, 3-4% of xylitol and 0.3-0.4% of aspartame. The healthy plum slice has the advantages that: as additives are used as little as possible, the nutritional values of the plum good for a human body are retained and the increased beneficial condiment improves the health-care function for the human body; as the preparation process is simplified, the management of a production flow of an enterprise is facilitated; as the production time and cycle are greatly shortened, the healthy plum slice meets the market demand; and as the production flow is sterile, the problem of serious pollution to preserved foods issolved.

The invention discloses waxberry fruit liqueur and a production method thereof and belongs to the technical field of liquor processing. The waxberry fruit liqueur is produced by adopting a method comprising the following steps of: soaking fresh waxberry in white wine to obtain waxberry normal juice liquor; placing roselle into white wine to extract a natural roselle extract; mixing the waxberry normal juice liquor, the natural roselle extract, waxberry concentrated juice and waxberry essence to obtain a mixed solution I; dissolving ethyl maltol, white granulated sugar, aspartame, citric acid and potassium sorbic with hot water to obtain a mixed solution II; adding the mixed solution I and the mixed solution II into spring water and white wine, and uniformly mixing to obtain a mixed solution III; adding a chitosan liqueur clarifying agent into the mixed solution III, oscillating and filtering on a shaking table, regulating the alcoholic strength to be 8-10 degrees, sterilizing in water bath, and filling, thereby obtaining the waxberry fruit liqueur. The prepared waxberry fruit liqueur is stable in quality and bright in colour, is ruby red, clear and transparent, is rich in taste and is sweet, scour and delicious, the production period is short, and the production method is simple and practicable.

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.

Chewable tablets and particulate food and pharmaceutical products are disclosed which are made from agglomerates comprising an alcohol sugar such as mannitol and a high intensity sweetener such as Aspartame from which agglomerate tablets may be directly compressed, and processes for making the agglomerates and tablets. The tablets or particulate product containing the agglomerate may contain active ingredients blended with the agglomerate or as part of the agglomerate structure. Tablets and particulate products according to the invention can contain active ingredients such as pharmaceuticals (e.g., antacids, analgesics, cough medicine, drugs, etc.) breath sweeteners, vitamins and dietary supplements, to name a few. The high intensity sweetener containing agglomerates can also be used to make solid food mix type products such as sugar free ice tea mixes.

The invention relates to an orally disintegrating pharmaceutical composition and a preparation method thereof and belongs to the field of pharmaceutical preparations. Considering the characteristic of bitter taste of hydrobromic acid vortioxetine, the invention provides a method for preparing orally disintegrating tablets which are small in particle size and can cover the bitter taste. The method is realized by mainly adopting the technical scheme, namely the composition is prepared by granulating or directly tabletting pharmaceutical microcapsules, 20-80 weight percent of filling agent, 5-10 weight percent of disintegrating agent, 0.5-2 percent of flavoring agent and 1-2 percent of lubricating agent. The orally disintegrating tablets do not have a grit feeling, sweetening agents such as saccharin sodium salt and Aspartame are not needed to be added into a subsequent tablet prescription, or the flavor of the tablets can be increased by adding a small amount of sweetening agent or essence and flavor according to market requirements, and the medicine content and encapsulation efficiency can meet the industrial large-scale production requirements.

The invention relates to a manufacturing method of blueberry instant powder, comprising the steps of: taking fresh blueberries as raw materials; slowly freezing the blueberries, and then thawing the blueberries by microwave; performing juicing by an air bag; using pectinase to perform enzymolysis and filtering at proper temperature; mixing the blueberries with chrysanthemum, medlar and acanthopanax sessiliflorus extracted liquid by a colloid mill; adding sugar, aspartame, CMC-Na (sodium carboxymethylcellulose) to mix in a condition that maltodextrin is used as a wall material; after homogenizing, performing ultrahigh pressure sterilizing and spray drying; and finally, obtaining the blueberry instant powder by superfine grinding. The instant powder produced by the technical solution in the invention is rich in nutrient value, excellent in health-care function, convenient and sanitary in usage, safe in operation process, simple in process technology, low in cost and pollution-free.

A sweetener is provided which is an agglomerate of an intense sweetener and a carrier such the sweetener has a bulk density from 0.18 to 0.50 g. / cc. The sweetener fills a readily recognizable package while using a smaller amount of carrier and having the same amount of sweetness. The sweetener is less hygroscopic than if the intense sweetener and carrier were merely mixed. The sweetener does not cake together. The sweetener may contain, for example, 35 parts of soluble aspartame, 40 parts of maltodextrin having 10 Dextrose Equivalent (DE), and 925 parts of dextrose, where the aspartame, maltodextrin and dextrose are agglomerated. The agglomeration technique may be to introduce the ingredients and spray water to control the particle size to affect uniform free flowing powder. The agglomeration technique may also be a conveyor type steam agglomerator.