84 results about "Nutritive Sweeteners" patented technology

Dental bleaching compositions that include sucralose as a non-nutritive sweetener. The bleaching agent is dispersed within a carrier, which is optimally sticky and viscous, such as a mixture of a liquid or solvent carrier and a tackifying agent. Propylene glycol and/or glycerin are especially useful liquid or solvent carriers. Flavorants may be added to enhance the taste of the dental compositions, since they will be used within a person's mouth. For best results, a flexible, thin-walled, comfortable-fitting, custom dental tray is used with the dental bleaching compositions. The dental compositions are preferably sufficiently sticky and viscous so as to adhere and retain a dental tray against a person's teeth which is designed so as to not exert significant mechanical pressure onto the person's teeth.

A sweetener composition containing less than 1 gram of carbohydrates includes a monosaccharide derive polyol such as erythritol, a reduced calorie sweetener such as tagatose, a bulking agent such as polydextrose or maltodextrin and a high intensity, non-nutritive sweetener such as sucralose. The sweetness profile of the sweetener composition may be customized by adjusting the level of high intensity, non-nutritive sweetener included in the compositon.

Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids.

The invention discloses a production technology of sucralose. The technology is characterized in that the technology comprises the steps of: an esterification step, a hydrolysis step, a translocation step, a chlorination step, an extraction step, a sucralose-6-acetate refining step, and a de-protection step. The technology has the advantages that: the production technology of sucralose is easy to realize, the product energy consumption is low, and the yield is high. With the technology, the prepared sucralose can be used for improving the life qualities of people, especially the life qualities of people required to avoid sugar. The sweet characteristic of sucralose is similar to that of cane sugar, and sucralose has no bitter after-taste. Sucralose has no calories, causes no dental caries, and has good stability. Sucralose is especially stable in water solutions. Currently, sucralose is already widely applied in industries such as beverages, foods, medicines, and cosmetics. Sucralose is a novel non-nutritional sweetening agent, and is an ideal food additive for patients of obesity, cardiovascular diseases and diabetes, such that the applications of sucralose in health-care foods and medicines are continuously improved.

Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and LHG juice concentrate are provided. In addition, a method for including LHG juice concentrate in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.

The invention discloses a method for preparing low sugar preserved apricots. Key technical parameters which can influence the quality of the low glucose preserved apricots are determined by using dried apricots or fresh apricots as raw materials and adopting novel nutritive sweeteners with specific physiological functions, i.e., maltooligosaccharides as a filler and using fructose syrups as a sweetener, wherein in the primary vacuum sugar permeability process, the concentration of sugar solution is in the range of 30-35 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07Mpa, and the sugaring time under normal pressure is in the range of 10-15 hours; in the secondary vacuum sugar permeability process, the concentration of the sugar solution is in the range of 40-45 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07MPa, and the sugaring time under normal pressure is in the range of 10-15hours; and color, plumpness, sugar content and shearing force of a product are used as integrated quality evaluation indexes, so that the method for preparing the low sugar preserved apricots is determined. The preserved apricots prepared by adopting the method provided by the invention not only has low total sugar content, but also has specific nutritional value and has wide applicable consumer range.

Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.

A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

Diet cola beverages and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, high potency, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.

Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviol glycosides and coconut milk are also provided. In addition, a method for including coconut milk in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

A sweetener composition and a method of producing it. The composition contains granules having a core and a layer on the core. The core contains one or more nutritive sweeteners, such as sucrose, and the layer on the core contains sucralose. The layer may optionally contain a binder and/or non-nutritive sweeteners in addition to sucralose. The composition may contain (other than materials of no essential significance) only such granules, or it may include such granules admixed with granules containing only nutritive sweeteners (such as sucrose). Compositions of the invention may exhibit a variety of advantages, including good sweetness homogeneity and good stability under accelerated aging conditions.

The present invention provides a beverage having an energy content of less than 17 kJ per 100 g, wherein the beverage comprises catechins in amount (C) of from 0.04 to 0.5% by weight of the beverage, and non-nutritive sweetener in an amount satisfying the following condition:

34<S/C<115,

wherein S is the sweetness of the non-nutritive sweetener in terms of sucrose.

A method of making an alternative bottled water comprising as main ingredients, D-ribose, L-carnitine, Coenzyme Q10, Adenosine triphosphate, Taurine, Garcinia combgia, Chromium polynicotinate, or chromium picolate with or without L-Aspartic acid to provide cardiovascular fitness and overall physical energy. Said energy fitness water may also contain a non-nutritive or nutritive sweetener, aroma and coloring. The bottled water prepared from these ingredients has pH range from 3.5 to 7.0 dependent on processing and packaging of the bottled water.

A reduced calorie frozen beverage comprising: (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose, (d) maltodextrin, and (e) a nutritive sweetener.

A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.