144 results about "Sweetening agents" patented technology

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

ABSTRACT The technology described in this specification relates to a dry sweetener composition and methods for preparing the sweetener. The sweetener may be a single sweetener, for example, allulose, or it may be a mixture of sweeteners. The method comprises providing a concentrated syrup comprising a sweetener and a seed solid comprising a carbohydrate, and contacting the syrup with the seed solid to form a composite composition; and drying the composite composition under conditions to obtain the solid sweetener composition, wherein at least a portion of the solid sweetener is reintroduced into the process to act as a seed solid.

This invention discloses a low-temperature enzymatic hydrolysis compound beverage made from edible and medicinal plants, and its preparation method. Using jujube powder as a base, at least two kinds of dried powders from medicinal and edible plants are compounded. Enzymatic hydrolysis is performed using a compound enzyme containing cellulase, pectinase, and acidic protease at 45-50℃ and pH 4.0-5.0. The product is then subjected to enzyme inactivation and solid-liquid separation (filtration / centrifugation or a combination thereof). Amylase can be added for high-starch / polysaccharide raw materials. The product contains no added flavorings, colorings, sweeteners, or preservatives. After 12 months of storage at room temperature, the sedimentation rate is ≤0.5%, and the retention rate of active ingredients is 26%-31% higher than that of traditional high-temperature processes. The process is highly versatile and can be adapted to different separation methods, enabling the industrial production of clean-label, highly stable plant-based beverages.

The application discloses a low-sugar sugar coating, a preparation method thereof and a low-sugar skewer, the low-sugar sugar coating comprising 3-5 parts by mass of white granulated sugar and 5-7 parts by mass of a natural sweetener, and the white granulated sugar and the natural sweetener accounting for 10 parts by mass in total; the natural sweetener comprises trehalose and a polyhydric sugar alcohol; when the polyhydric sugar alcohol is sorbitol, the mass ratio of the trehalose to the polyhydric sugar alcohol is 1:0.75-7; and when the polyhydric sugar alcohol is xylitol, the mass ratio of the trehalose to the polyhydric sugar alcohol is 3-9:1. The low-sugar skewer comprises stuffing and a sugar coating wrapping the stuffing, and the sugar coating is the low-sugar sugar coating. The low-sugar sugar coating has a greatly reduced amount of white granulated sugar and is healthier; meanwhile, the sugar coating has a lower solubility and is easier to store; and compared with traditional sugar coatings and traditional skewers, the low-sugar sugar coating and the low-sugar skewer have a close or even better taste, and can meet the dual demands of consumers for health and taste.

Disclosed are compositions for the oral or nasal cavity. The compositions comprise a biologically active agent, a matrix forming agent comprising beta-glucan, and a bulking agent. The compositions can also comprise additional excipients, such as antioxidants, preservatives, taste or flavor enhancers, pH adjusting agents, plasticizers, and sweeteners. Also disclosed are methods of manufacturing the compositions.

The present disclosure provides genetically engineered microorganisms for the simultaneous fermentation of pentose and hexose sugars, for example, glucose and xylose. The microorganisms can be modified to express AtSWEET polypeptides, LST1 polypeptides, mutants thereof, homologs thereof or combinations thereof. Also provided are methods of co-fermenting hexose and pentose sugars, methods of increasing the conversion of lignocellulosic biomass via microbial fermentation, and methods of generating biofuel.

Provided are a compound and method for improving the activity of glucose oxidase, a reagent, a biosensor, and a use of the compound. A sulfonyl sweetener and glucose oxidase are compounded, and a better compounding ratio is provided, so that the enzyme activity of glucose oxidase, the affinity of glucose oxidase to glucose and the catalytic efficiency of glucose oxidase for glucose in unit time can be significantly improved, and therefore, it is expected that the application effect of glucose oxidase in the fields of biosensors, food industry, medicines and the like can be improved.

The present invention provides a sweetener composition with improved taste quality of a sweet substance. The present invention relates to a sweetener composition containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by the formula (I): γ-Glu-X-Gly (I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II): γ-Glu-Y (II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof, and (C) a sweet substance.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

The application belongs to the technical field of chromatographic detection, and specifically discloses a method for simultaneously determining caffeine and various sweeteners in new tea drinks by high performance liquid chromatography. The application first prepares a sample of the new tea drink; then extracts the sample by ultrasonic wave to obtain a sample to be detected; and then detects the components to be detected in the sample to be detected by using specific high performance liquid chromatography conditions, and obtains the content of the components to be detected through post-processing; the components to be detected include caffeine, acesulfame potassium, sodium saccharin, aspartame, alitame, advantame, neotame, stevioside, rebaudioside A and rebaudioside C. The testing method disclosed by the application can simultaneously determine caffeine and various sweeteners in new tea drinks, improves the detection efficiency, reduces the detection cost, prevents and controls the food safety risk, and promotes the standardization system construction of new tea drinks.

A novel steviol glycoside has been demanded. According to one aspect of the present invention, there is provided a compound represented by formula (1) (wherein (i) R1 represents Xyl(1-2)Glc1- and R2 represents Glc(1-2)Glc1-; or (ii) R1 represents Glc(1-2)Glc1- and R2 represents Glc(1-2)[Xyl(1-3)]Glc1- wherein Glc represents glucose and Xyl represents xylose), or a salt or hydrate thereof.

Edible foods which include a selection food and provided in a form that improves swallowing in the subject are provided. The compositions include an effective combination of foods that function as TRP agonists, to provide improve swallowing in a subject in need thereof. In some forms, the compositions include: (a) hydrocolloid such as gelatin and (b) liquid juice (preferably including electrolytes) / soup component, optionally in combination with one or more additional ingredients selected from (c) a spice, (d) sweetening agent, (e) an oil, (f) a flavoring acid, (g) cocoa and (h) a pepper.

The present application provides a high-stability zero sucrose milk-containing solid formed product, and the preparation raw material comprises a sweetener selected from sorbitol, polydextrose and trehalose. By using a specific kind of sweetener to replace sucrose, the present application not only can reduce the heat of the product, but also can effectively improve the texture stability of the product. The sweetener used in the present application has good moisturizing performance and low crystallization tendency while maintaining sweetness, which helps to reduce water migration and sugar crystallization, thereby slowing down the hardening phenomenon of the milk-containing solid formed product.

The disclosure generally relates to an automated modular dispensing platform for creating customized beverages (e.g., using various sauces, syrups, sweeteners, colors and / or flavors added to a base beverage). The automated dispensing platform may simultaneously aggregate beverage modifiers or ingredients (e.g., sweetener, flavor, and / or color) and facilitate automated, efficient cleaning cycles for modular beverage dispensers.

The application discloses a composition containing guarana and a preparation method and application thereof. The application provides a composition containing guarana, which comprises the following raw materials in mass fractions: 2-50 parts of microcrystalline cellulose, 0.5-5 parts of inorganic salt, 5-50 parts of guarana extract, 2-20 parts of organic acid, 1-20 parts of vitamin, 0.2-10 parts of sweetening agent, 1-10 parts of inorganic alkali, 1-10 parts of humectant, 2-10 parts of essence, 1-10 parts of menthol and 0.1-2 parts of cooling agent, with the total weight of all the raw materials being 100 parts. The composition containing guarana is convenient to eat, has a quick and long-lasting refreshing effect, has a good taste, and is not easy to be hardened, and has a good bioavailability.

This invention provides a sublingual film preparation comprising ramelteon, a film-forming material, and at least one or more of plasticizers, disintegrants, flavoring agents or sweeteners, and stabilizers, wherein the ramelteon is in an amorphous state, and a method for preparing the same. This invention is the first to develop ramelteon as a sublingual film preparation, thereby allowing ramelteon to be administered via the sublingual mucosa. Because the ramelteon of this invention exists in an amorphous state, it is absorbed more easily. The particle size of the ramelteon in the film preparation is dispersed at the molecular level, resulting in even better absorption. Furthermore, the drug does not easily aggregate and recrystallize, resulting in even better stability. However, it has relatively good solubility, so it can be completely dissolved in water within one minute and is rapidly absorbed by the oral mucosa, achieving the objective of rapid onset of action. The absolute bioavailability is significantly higher than tablets and general film preparations in previous studies (>30%), the onset of action is faster, there is no food interaction, the cost is low, and there are few side effects.

This invention discloses a naturally formed nutritional licking brick specifically for musk deer and its preparation method. Using calcium silicate as the skeleton material, it is compounded with yeast culture powder, bentonite, compound probiotics, sweeteners, and flavoring agents. The resulting licking brick continuously releases soluble nutrients and active bacteria during the musk deer's licking process. The specific combination of probiotics and yeast culture powder components effectively improves the intestinal immunity of captive musk deer, significantly reduces intestinal inflammation, and simultaneously lowers cortisol levels in feces, alleviating stress responses. Using yeast culture powder, calcium silicate, and bentonite as a composite coagulant, the licking brick prepared by mold casting exhibits optimal moisture resistance during storage. Furthermore, the licking brick has a smooth appearance, a compact and sturdy structure, excellent molding performance, and retains its structural integrity even after immersion in water, making it suitable for preparing products related to improving the intestinal health and immunity of musk deer.

The invention relates to the technical field of health-care beverages, and particularly provides effervescent tablets for regulating blood sugar as well as a preparation method and application of the effervescent tablets. The effervescent tablet comprises the following raw materials in parts by weight: 20-30 parts of grifola frondosa polysaccharide, 10-25 parts of ganoderma lucidum polysaccharide, 5-15 parts of phellinus igniarius polysaccharide, 8-12 parts of citric acid, 15-30 parts of sodium bicarbonate, 10-15 parts of a filling agent, 3-5 parts of an adhesive, 0.5-2 parts of a sweetening agent and 1-3 parts of a lubricating agent, adopts a direct tabletting technology, and comprises the steps of material mixing, drying, uniform mixing and tabletting. The process is simplified, manpower, time, water and electricity are saved, the production cost is greatly reduced, and the blood sugar reducing effect is obvious through the steps of adjusting the reasonable amount of the acid agent and the reasonable amount of the alkali agent and finishing the granules.

An edible organic baby teether is disclosed, comprising a frozen therapeutic confectionery formulated from organic nut butter and natural sweeteners, shaped to be safely chewed and consumed by infants for relief of teething discomfort. The invention provides a dual-function teething aid that offers both cooling therapy and nutritional benefit, eliminating the risks associated with synthetic or non-edible teethers. In the preferred embodiment, the composition includes almond, peanut, or cashew butter blended with organic honey, agave nectar, or maple syrup, molded into a popsicle form with an integrated edible or biodegradable handle for infant grasping. When frozen, the product delivers a soothing, gum-numbing effect, and as it softens, it may be safely ingested, providing essential nutrients such as proteins and healthy fats. A method of manufacture is also disclosed, including steps of mixing, molding, freezing, and packaging the organic composition to achieve a soft-freeze texture optimized for infant safety and enjoyment.

This invention belongs to the field of oral cigarettes, specifically disclosing a nicotine-containing microcapsule and a nicotine-slow-release oral cigarette. The nicotine-slow-release oral cigarette comprises the following components by weight percentage: 0.1-40% nicotine-containing microcapsules, 5-50% sweetener, 20-80% cellulose, 0.5-20% flavoring, and 0.5-10% alkali. The oral cigarette of this invention contains microcapsules with nicotine and / or nicotine salts as the core, which effectively solves the problem of nicotine volatilization, greatly extending the shelf life of the oral cigarette. Simultaneously, the controlled release of nicotine through the microcapsules prolongs the flavor retention time during use, better meeting customers' nicotine needs.

The application provides a reduced-sugar cheese product, comprising a sweetener, wherein the sweetener comprises allulose. The reduced-sugar cheese product prepared by the application does not contain sucrose and uses allulose as a sweetener, meets the demand of consumers for low-sugar products, provides consumers with a healthier choice, and can further expand the consumer group of cheese. Allulose has strong water-holding capacity, less water migration during the entire storage period of the reduced-sugar cheese product, and stable texture change, and the obtained reduced-sugar cheese product has good stability and excellent taste, and the taste is delicate and smooth, and the milk flavor is mellow and thick.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The present application relates to the technical field of meal replacement powder, and discloses a high-protein satiety meal replacement powder containing rice and pea protein and a preparation method thereof.The meal replacement powder comprises a protein component, dietary fiber, high-quality oil, a sweetener, trace nutrients, a stabilizer and a flavor component; wherein the protein component is a composite protein powder prepared by homogenizing, high-temperature shearing and spray drying of rice protein and pea protein.The present application utilizes the complementary characteristics of amino acids of rice protein and pea protein to achieve balanced nutrition, low allergenicity and easy digestion; the combination of dietary fiber, high-quality oil and composite trace nutrients takes into account high protein, high satiety and comprehensive nutrition; the product is prepared by a segmented mixing process and has good stability, diverse flavors and convenient preparation, and is suitable for people with lactose intolerance, weight control, exercise and other groups, solving the technical problems of low protein content, high allergenicity, nutritional imbalance and strong beany odor of traditional meal replacement powder, and being suitable for industrialized popularization and application.

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.

The present invention relates to novel steviol glycosides R6-1, R6-2A, R6-2B, R6-4A, R6-4B and R7-2 and the production of these novel steviol glycosides, such as through enzymatic bioconversion. The use of these novel steviol glycosides as sweeteners and in orally consumable products are also provided.

This invention discloses a method for preparing high-purity steviol glycosides using enzyme-catalyzed membrane separation, specifically relating to the field of process control technology for enzyme-membrane co-separation of functional sweeteners. It addresses the problems of existing steviol glycoside enzyme-catalyzed membrane separation processes being highly dependent on manual experience, exhibiting large fluctuations in product composition due to variations in raw materials and membrane conditions, and difficulty in consistently obtaining high-purity, high-order steviol glycoside concentrates. By constructing an enzyme-membrane co-separation operating condition fingerprint for each batch, encompassing raw materials, enzymes, membranes, and the target product grade, and generating target glycoside composition trajectories, membrane operation constraints, and phased operation strategies based on this fingerprint, and combining online status acquisition and real-time deviation judgment for closed-loop linkage control, this method achieves stable convergence to the predetermined high-purity, high-order steviol glycoside product composition even with fluctuations in raw material quality and membrane conditions. This solves the technical problems of large product composition fluctuations and reliance on repeated trial and error in existing enzyme-catalyzed membrane separation processes.

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.