Entries |
Document | Title | Date |
20080206423 | Sustained Energy Release Compositions - There is provided the use of a glucopyranosyl tetritol in the preparation of a sustained energy release food, feed or drink composition and a method of preparing such compositions. | 08-28-2008 |
20080213452 | ALL NATURAL SWEETENER COMPOSITIONS - The disclosure relates to zero- or low-calorie natural sweetener compositions including a polyol such as erythritol; a natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; bulking agents and calcium. The compositions are intended for use in beverages, foods and/or food and beverage products to replace or reduce high-calorie sweetener content and/or to provide dietary calcium supplementation. | 09-04-2008 |
20080226787 | Ammoniated Glycyrrhizin Modified Sweetened Beverage Products - Up-front sweetness of a potent sweetener in a beverage, beverage concentrate or syrup, or reduced calorie sweetener is improved, wherein the sweetener is selected from the group consisting of steviol glycosides, Lo Han Guo and combinations of any of them. Up-front sweetness is improved by incorporating in the formulation ammoniated glycyrrhizine in an amount sufficient to increase the perceived up-front sweetness. | 09-18-2008 |
20080226788 | LHG COMPOSITIONS FOR REDUCING LINGERING BITTER TASTE OF STEVIOL GLYCOSIDES - Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least a steviol glycoside and further including an LHG juice, extract or combinations thereof in an amount sufficient to reduce the lingering bitter taste of the steviol glycoside and improve the mouthfeel of the beverage. In exemplary embodiments, additional sweeteners are utilized in the beverage in addition to the LHG juice and the steviol glycoside. In other exemplary aspects, LHG powder of mogroside v content from 2 to 99% by weight may be utilized in lieu of or in addition to the LHG juice concentrate. In certain exemplary embodiments having additional non-nutritive sweeteners, the amount of LHG composition is sufficient to reduce one or more off-note tastes of one or more of the additional sweeteners. | 09-18-2008 |
20080226789 | BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT - 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. | 09-18-2008 |
20080226790 | LONG CHAIN FATTY ACIDS FOR REDUCING OFF-TASTE OF NON-NUTRITIVE SWEETENERS - 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 long chain fatty acid compound in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the long chain fatty acid may be one or more of the following: lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, alpha-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, erucic acid, adipic acid, and palmitic acid. In certain exemplary embodiments, a plurality of different long chain fatty acids are utilized. In another embodiments, the long chain fatty acids comprise both natural and synthetic fatty acids. | 09-18-2008 |
20080226791 | Adjustable sweetener: Imovia - The present invention “Imovia” is a low-caloric, natural sweetener that can have adjustable levels of sweetness for use in different types of health or general food and beverages. It can be prepared in either dry or liquid form. “Imovia” combines organic or non-organic isomaltooligosaccharide (IMO), a non-digestible pre-biotic, sweet-tasting functional food, with stevia extract, a natural sweetener that can be over 300 times the sweetness of sugar, to adjust the level of sweetness. | 09-18-2008 |
20080254185 | Sweetener Compositions Having Improved Taste - This invention provides a sweetener composition having improved taste. In a particular embodiment, the sweetener composition comprises at least one synthetic sweetener and at least one magnesium salt. Desirably, the at least one synthetic sweetener comprises aspartame, acesulfame-K, sucralose, or combinations thereof and the at least one magnesium salt comprises magnesium chloride or magnesium sulfate. Also provided herein are methods for the formulation and uses of the sweetener compositions having improved taste. | 10-16-2008 |
20080260925 | Means for replacing common sugars if foods for enhanced nutrition - A means for replacing common sugars (particularly sucrose) in a range of foods that maximizes sugar-like taste, texture and other key properties of sugar while minimizing the undesirable traits such as blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible sugar(s), and low molecular weight sugar alcohol(s) are used for various applications such as tabletop sugar substitute, frozen deserts, condiments, baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and/or reduced calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-glycemic foods. | 10-23-2008 |
20080274252 | Pullulan film containing sweetener - An edible film comprises a major amount of pullulan and at least one sweetener in an amount of at least about 10% by weight on a dry solids basis. The sweetener can be, for example, a high intensity sweetener such as sucralose, aspartame, acesulfame K, brazzein, and combinations of two or more thereof. The edible film can be used in a sweetener dispenser that comprises a container and a plurality of film strips. The container has an inner compartment and an aperture that is adapted to be opened. The plurality of film strips are located in the inner compartment. Individual film strips can be removed from the container through the aperture. | 11-06-2008 |
20080292764 | Stevioside Polymorphic and Amorphous Forms, Methods for Their Formulation, and Uses - Exemplary embodiments of this invention encompass a method for purifying a substantially crude stevioside, methods for preparing polymorphic and amorphous forms of stevioside, and the polymorphic and amorphous forms prepared therefrom. | 11-27-2008 |
20080292765 | Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses - The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition. | 11-27-2008 |
20080292766 | Edible Composition Comprising a Slowly Digestible or Digestion Resistant Oligosaccharide Composition - An edible composition comprises (1) a starch-derived soluble fiber composition that comprises oligosaccharides that are digestion resistant, oligosaccharides that are slowly digestible, or a combination thereof, and (2) at least one material selected from fructose, sorbitol, pullulan, a non-nutritive high-intensity sweetener, and combinations of any two or more thereof. | 11-27-2008 |
20080292767 | BOTTLED BEVERAGE - A packaged beverage with a green tea extract mixed therein, which contains (A) a non-polymer catechin, (B) oxalic acid or a salt thereof, and (C) caffeine, where the content weight ratio (B)/(A) is from 0.00005 to 0.1, and the content weight ratio (A)/(C) is from 5 to 10000. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling as it passes down the throat, and further, remains stable in its color tone even when filled in a clear container and stored at high temperatures. | 11-27-2008 |
20080292768 | LOW-CARBOHYDRATE DAIRY PRODUCT - A reduced carbohydrate fermented dairy product having less than 4.9% carbohydrate, a viscosity ranging from 900-1,600 mPa·s and a pH ranging from 4.1 to 4.5 which may be a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. | 11-27-2008 |
20080299277 | Sweetening Compositions - This disclosure relates to sweetening compositions that include (1) at least a sweetener selected from the group consisting of sucralose, acesulfame potassium, saccharin, aspartame, a stevia extract, neotame, cyclamate, a Luo Han Guo extract, a polyol, and a mixture thereof; (2) at least a preservative selected from the group consisting of potassium sorbate, sodium sorbate, sodium benzoate, potassium benzoate, methyl gallate, propyl gallate, sodium ethylenediaminetetraacetate, methyl paraben, propyl paraben, and a mixture thereof; and (3) at least an acid selected from the group consisting of citric acid, succinic acid, lactic acid, propionic acid, tartaric acid, tannic acid, phosphoric acid, adipic acid, malic acid, acetic acid, gluconic acid, ascorbic acid, and a mixture thereof. | 12-04-2008 |
20080305231 | Candy and Method for Producing the Same - The present invention provides a candy and a method for producing it for solving the following problems all at the same time; namely, a difficulty in terms of crystallization control and a difficulty in continuous production for mass production when the candy is obtained by crystallization of xylitol; a deterioration of the important characteristics of xylitol, which is its perceived coolness, and a loss of moisture absorption stability even if the crystallization is controllable by using together with other materials. | 12-11-2008 |
20080317925 | Sugarless nougaz confectionery composition and method for making same - Disclosed is a sugarless nougaz confectionery composition and method for making same wherein said composition consists of: Sorbitol: 31%-35% of the entire composition by volume; Rose water: 1%-3% of the entire composition by volume; Albumen powder: 5%-8% of the entire composition by volume; and Pistachio: 20%-26% of the entire composition by volume. | 12-25-2008 |
20090004355 | ERYTHRITOL-CONTAINING TABLETOP SWEETENERS AND METHODS OF PRODUCING SAME - A sweetener composition having erythritol and a | 01-01-2009 |
20090011104 | SWEETENER COMPOSITIONS - The present invention relates to solid sweetening compositions having erythritol and a complex sweetener and methods for making such compositions. | 01-08-2009 |
20090035436 | Sugar-Free Dessert Products - 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. | 02-05-2009 |
20090053378 | Sweetener Compositions Having Enhanced Sweetness and Improved Temporal and/or Flavor Profiles - The present invention relates generally to improving the taste of sweetener compositions having enhanced sweetness. In particular, the present invention relates to compositions that can improve the tastes of sweetness enhanced sweetener compositions including at least one sweetness enhancer and at least one sweetener by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one sweetness enhancer, at least one sweetener comprising a carbohydrate sweetener, a natural-high-potency sweetener, a synthetic high-potency sweetener, or a combination thereof, and at least one sweet taste improving composition. | 02-26-2009 |
20090068334 | Pourable Dessert Liquid Product - A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier. | 03-12-2009 |
20090074935 | STEVIOL GLYCOSIDE ISOMERS - Steviol glycoside isomers are provided having the formula: | 03-19-2009 |
20090092727 | WATER-DISPERSIBLE PHYTOSTEROL-SURFACTANT CONGLOMERATE PARTICLES - A hot and cold water-dispersible dry-milled composition including phytosterol-surfactant conglomerate (PSC) particles which include a blend of dry microparticulate non-ester phytosterols and a dry binary surfactant. The composition further optionally includes one or more additional dry ingredients such as anti-caking agents, anti-foam agents, natural and artificial sweeteners, non-dairy creamers and flavoring agents. | 04-09-2009 |
20090104331 | INULIN POWDERS AND COMPOSITIONS THEREOF - Inulin powders in which at least a majority of the inulin is in the form of small particles having dimension less than about 30 micrometers in their largest dimension. Inulin powders that have greater solubility than corresponding non-powdered inulin. Powdered sweeteners containing inulin with sucralose in which the sucralose has improved thermal stability and the powders have increased solubility in water. The compositions can be prepared by forming a solution of the inulin, or sucralose and inulin, in water which is then spray-dried with an atomizing nozzle, projecting a fine spray into an air stream at elevated temperatures in a chamber under a partial vacuum. Other ingredients, such as other high intensity sweeteners, natural sweeteners, non-fat dry milk, lactose, polyols, extracts, and flavorings may be included in the powder. | 04-23-2009 |
20090110797 | DISPERSIBLE COMPOSITIONS COMPRISING COCOA POWDER AND PROCESSES FOR PRODUCING - The present teaching relates generally to cocoa products. In one embodiment, a composition comprises a sweetener, a digestion resistant soluble fiber, a cocoa powder, and a dispersing agent. In the composition, the sweetener, the digestion resistant soluble fiber, the cocoa powder and the dispersing agent are present in such amounts such that the composition disperses in liquid. Processes for producing the compositions are also disclosed. | 04-30-2009 |
20090130285 | Beverage Compositions Comprising Monatin and Methods of Making Same - The present invention relates to novel beverage compositions comprising monatin and methods for making such compositions. The present invention also relates to beverage compositions comprising specific monatin stereoisomers, specific blends of monatin stereoisomers, and/or monatin produced via a biosynthetic pathway in vivo (e.g., inside cells) or in vitro. | 05-21-2009 |
20090148580 | Use of natural agave extract as a natural sweetener replacing other added sweeteners in food products and medicines - This invention is about using natural AGAVE extract as a sweetener, to replace all or part of the high-calorie sugars and or artificial sweeteners added in foods and medicines promoting an important reduction of calories and the elimination of artificial sweeteners by using natural AGAVE extract as the main sweetening ingredient. | 06-11-2009 |
20090155441 | PARTIAL SUGAR REPLACEMENT WITH SINGLE HIGH INTENSITY SWEETENER ACESULFAME K - The invention concerns a method of reducing the amount of added sugar in food and beverages, comprising adding a fraction of the typically added amount of sugar to the food or beverage, wherein the lost sweetness is compensated with Acesulfame K as the only high intensity sweetener. | 06-18-2009 |
20090162511 | NATURAL SWEETNER COMPRISING POWDERED LUO HAN GUO WHOLE FRUIT EXTRACTS - The present invention provides a natural sweetener composition comprising powdered extracts of Luo Han Guo whole fruits, mogrosides, and one or more dietary fiber. In one embodiment, extracts obtained from Luo Han Guo whole fruits are first made into powder form. Mogrosides and/or mogroside-V are then added to the powder extract, which is further formulated with dietary fiber such as inulin into a natural sweetener composition. | 06-25-2009 |
20090175997 | Reduced calorie sweetener composition - A sweetener composition is described which augments full benefit of reduced calorific value associated through use of high intensity sweeteners as dominant sweetness contributors, and yet avoids problem of loss of favorable organoleptic properties associated with their use by incorporating sugars and other non-sugar low intensity sweeteners in small but an amount enough to provide a correction in organoleptic properties. | 07-09-2009 |
20090202697 | Sugar Substitute Compositions and Use Thereof In Foods and Beverages - The disclosure relates to compositions comprising erythritol, sorbitol, an ingredient selected from the group consisting of isomalt, maltitol, and a mixture of isomalt and maltitol, and an ingredient selected from the group consisting of polydextrose, a resistant maltodextrin or a mixture of polydextrose and a resistant maltodextrin. Optionally, high intensity sweeteners may be incorporated into the compositions. The compositions are useful in producing sweetened foods and beverages. The compositions may be used as a substitute for sugar in any application. | 08-13-2009 |
20090202698 | OLIGOPEPTIDES FOR USE AS TASTE MODULATORS - The invention relates to the use of one or more oligopeptide/s, preferably a tripeptide such as aladapcin, as a taste modulator and/or sweetness enhancer for comestible compositions preferably those containing at least one natural or artificial sweetener. The comestible compositions include food, beverages, medicinal products and cosmetics and contain preferably mono-, di- or oligosaccharides as sweeteners. The invention further relates to said comestible compositions containing an oligopeptide as taste modulator. | 08-13-2009 |
20090202699 | CARBONATED BEVERAGE AND METHOD OF PRODUCING CARBONATED BEVERAGE - Addition of a predetermined amount(s) of lysine hydrochloride and/or low molecular weight agar to a high intensity sweetener-containing carbonated beverage weakens the intense later sweetness, imparts a fullness of taste, and intensifies the early sweetness of the beverage. | 08-13-2009 |
20090220663 | Process and composition of preparing granular sucralose for emulating table sugar - A low-calorie solid, pourable composition for emulating sugar, the composition comprising an intense sweetener and at least one low-calorie bulking agent selected from maltodextrin, magnesium oxide, magnesium carbonate, calcium stearate, colloidal silicon dioxide and starch or combinations thereof, and a process for the preparation of said composition. | 09-03-2009 |
20090220664 | METHODS AND APPARATUS FOR THE PRODUCTION OF SWEETENERS - A sweetener in the dried form is described. Methods for drying sweetener in the liquid form into sweetener in the dried form are presented. The methods may include introducing the sweetener in the liquid form into a gas stream and recovering sweetener in the dried form from the gas stream. | 09-03-2009 |
20090252847 | DRINK-TREATMENT METHOD WHICH IS USED TO INCREASE THE SWEETNESS THEREOF AND COMPOUND TO BE ADDED TO A DRINK IN ORDER TO INCREASE THE SWEETNESS OF SAME - The disclosed embodiments concern a processing method for a beverage destined for human or animal consumption with the aim of increasing the sweetness of said beverage, characterised in that a yeast preparation inerted by enzymatic and/or physical-chemical treatment containing a peptide sweetener with a molecular weight equal to 2.750+/−0.1 kDa is added to the beverage. The disclosed embodiments also concern such a sweetener compound. | 10-08-2009 |
20090258129 | VOLUMIZED, DEBITTERED, HIGH-INTENSITY SWEETENER COMPOSITION - A sweetener composition includes a high-intensity sweetener, a filler, and a debittering agent. The sweetener composition is adapted for use as a 1:1 cooking or baking substitute, by weight or volume, for table sugar. | 10-15-2009 |
20090280232 | Use Of Erythritol And D-Tagatose In Zero- Or Low-Calorie Beverages - A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages. | 11-12-2009 |
20090304891 | SWEETENER CONTAINING D-PSICOSE AND FOODS AND DRINKS OBTAINED BY USING THE SAME - Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin. | 12-10-2009 |
20090311404 | Natural Sweetener And Methods Of Manufacturing Thereof - A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener. | 12-17-2009 |
20090324793 | Method of impoving taste of natural sweetener and composition thereof - A natural sweetener composition includes a predetermined amount of stevioside, a predetermined amount of dextrin, having a dextrose equivalent value, and a predetermined amount of enzyme, wherein the stevioside, the dextrin and the enzyme are chemically mixed together under a temperature in a range of approximately 40 Celsius degrees to 80 Celsius degrees and for a period of time of approximately 3 hours to 30 hours to form a solution containing a predetermined amount of alpha-glycosyl stevioside, with a conversion rate from the stevioside to the alpha-glycosyl stevioside in a range between approximately 60% to 86%. | 12-31-2009 |
20090324794 | GRANULATED SORBITOL AND PROCESS FOR ITS PREPARATION - The present invention relates to a granulated sorbitol of essentially γ crystalline form and having a high sorbitol content, characterized in that it has a specific surface area, determined according to the BET method, of greater than or equal to 2 m | 12-31-2009 |
20100034945 | Process For Co-Crystallizing Sucrose and a Natural Sweetener And The Product Thereof - The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. | 02-11-2010 |
20100040754 | PROTEIN HAVING SWEETNESS - An object of the present invention is to discover a substance with sweetness independent of pH and to provide a novel composition with sweetness characterized by containing the substance. Provided are: an NAS variant characterized by having sweetness independent of pH in the case of combination with a polypeptide NBS variant by causing substitution mutation or deletion mutation in one or several amino acids out of the amino acid residues constituting a polypeptide NAS; an NBS variant characterized by having sweetness independent of pH in the case of combination with a polypeptide NAS variant by causing substitution mutation or deletion mutation in one or several amino acids out of the amino acid residues constituting a polypeptide NBS; a diner comprising a combination of the NAS variant and the NBS variant; a recombinant vector containing a gene encoding the NAS variant and a gene encoding the NBS variant; and a transformant containing the vector. | 02-18-2010 |
20100062134 | Alcohol based frozen dessert product - The present invention is directed to a single phase alcohol based frozen product. The single phase product is manufactured by introducing a premix, which includes alcohol, into a body of cryogen which freezes the premix rapidly. The single phased product does not include any liquid or gaseous components. The invention elevates the melting and fusing temperature of the pellets such that the storage temperatures of the pellets are similar to bulk frozen desserts. The invention may utilize the ingredients of bulk frozen desserts with the addition of alcohol. The invention is stable at retail and home freezer situations. The formulation and manufacture of the single phase product is different from bulk frozen desserts as well as other alcohol containing frozen products. The result is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature. | 03-11-2010 |
20100092638 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 04-15-2010 |
20100104722 | SWEET CONFECTIONERY PRODUCTS - The present invention relates to sweet confectionery products, in particular sweet confectionery products- with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the present invention relates to gelled low calories sweet confectionery products comprising at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents. | 04-29-2010 |
20100112174 | LOW CALORIE SWEETENER COMPOSITIONS - The invention is directed to low calorie sweetener compositions. In some embodiments, the sweetener compositions comprise: (a) about 5 wt. % to about 40 wt. % erythritol; (b) about 0 wt. % to about 30 wt. % sorbitol; (c) about 0 wt. % to about 50 wt. % of an ingredient selected from the group consisting of isomalt, maltitol, or a mixture thereof; (d) about 5 wt. % to about 40 wt. % polydextrose; and (e) about 5 wt. % to about 40 wt. % resistant starch. In other embodiments, the sweetener compositions comprise: (a) about 5 wt. % to about 40 wt. % erythritol; (b) up to about 68 wt. % of an ingredient selected from isomalt, maltitol, sorbitol, or a mixture thereof; (c) about 5 wt. % to about 40 wt. % of an ingredient selected from polydextrose, resistant maltodextrin, or a mixture thereof. Embodiments of the low calorie sweetener compositions display improved gastrointestinal tolerance when consumed by humans. | 05-06-2010 |
20100112175 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100183792 | SWEETENER - 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-NH | 07-22-2010 |
20100196573 | METHOD FOR THE PRODUCTION OF SUGAR SUBSTITUTE SYRUPS - The present invention relates to a vacuum boiling process for the preparation of substitute syrups including a vacuum filling operation, syrups obtainable by such process, the use thereof, and products obtainable from such syrups. | 08-05-2010 |
20100196574 | PROCESS AND PRODUCT - A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product. | 08-05-2010 |
20100203214 | Frozen dessert product - The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of liquid premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the finished pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic formulas and names and flavors associated with bulk type frozen desserts such as Ice Cream, Sorbet, Water ice, Ice Milk, Frozen Yogurt and similar type products. The pellet produced utilizing the pre-mix is structurally stable at normal retail and home freezer situations. | 08-12-2010 |
20100255171 | Process for Manufacturing a Sweetener and Use Thereof - Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from | 10-07-2010 |
20100278993 | REBAUDIOSIDE A DERIVATIVE PRODUCTS AND METHODS FOR MAKING - Exemplary embodiments of this invention encompass a method for degrading rebaudioside A and the rebaudioside A derivative products derived therefrom. In particular, this invention relates to a method for degrading rebaudioside A compositions to obtain rebaudioside A derivative products suitable for use as sweetener compositions. | 11-04-2010 |
20100285197 | Sweetener Compositions - The invention relates to a sweetener composition comprising; an extract of a fruit from the Cucurbitaceae family; at least one sugar alcohol; and a component selected from at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, at least one of an alkali metal cation and/or an alkaline earth metal cation or combinations thereof. A method of making such a sweetener composition and the use of the composition in beverage of foodstuffs is also provided. Further, the use of, in combination, at least one sugar alcohol and at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, for reducing a bitter taste of an extract of a fruit from the Cucurbitaceae family, within a sweetener composition is also disclosed. | 11-11-2010 |
20100316782 | PROCESS FOR REBAUDIOSIDE D - The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A. | 12-16-2010 |
20100330244 | FOOD OR DRINK WITH IMPROVED SWEETENER TASTE - The present invention aims to provide a food or drink having an improved sharpness in an aftertaste without reduction in its peak sweetness. According to the present invention, a food or drink containing a sweetener in which sweetness persisting as an unpalatable aftertaste is suppressed, and which retains a nearly intact degree of sweetness of the sweetener at its peak can be obtained by adding a polymerized polyphenol, particularly, a polymerized catechin, which is a polymerized polyphenol derived from tea, to the food or drink. | 12-30-2010 |
20100330245 | CRYSTALS OF NON-NATURAL-TYPE STEREOISOMER SALT OF MONATIN AND USE THEREOF - The present invention provides salt crystals of non-natural stereoisomer forms of monatin and to the use thereof. | 12-30-2010 |
20100330246 | PROTEIN SWEETENER - Disclosed herein are sweet proteins that are variants of Brazzein, and nucleotide sequences capable of expressing them. Through a replacement of a tyrosine residue at the C terminus in the naturally occurring Brazzein sequence, or the insertion of two residues (at least one being isoleucine, glycine or proline) before the N terminus of wild type Brazzein, sweetness potency, the taste profile and sweetness strength are improved. | 12-30-2010 |
20110008508 | LOW CALORIE SYRUPS - A syrup composition comprising a natural syrup and a soluble food ingredient, wherein the syrup has a solids content of at least about 33% by weight based on the total weight of the syrup composition, and wherein the syrup composition has a caloric content of less than about 8 kcals per teaspoon. | 01-13-2011 |
20110027444 | NO-CALORIE SWEETENER COMPOSITIONS - The invention provides no-calorie or low calorie sweetener compositions comprising a sugar alcohol, sucralose, and a carbohydrate carrier. | 02-03-2011 |
20110027445 | NO-CALORIE SWEETENER COMPOSITIONS - The invention provides no-calorie or low calorie sweetener compositions comprising a sugar alcohol, sucralose, and a carbohydrate carrier. | 02-03-2011 |
20110027446 | NO-CALORIE SWEETENER COMPOSITIONS - The invention provides no-calorie or low calorie sweetener compositions comprising a sugar alcohol, sucralose, and a carbohydrate carrier. | 02-03-2011 |
20110033596 | REDUCED CALORIE SWEETENERS AND CONSUMABLE ITEMS - Reduced calorie consumable items and sweeteners that may be used in producing those items are described. Those reduced calorie consumable items have taste characteristics similar to those of full calorie items. Such reduced calorie consumables may include a combination of sweeteners that provides a taste similar to natural sugars and alleviates many of the negative attributes commonly associated with other reduced calorie consumables. The sweetener combination may include the high potency sweeteners aspartame and acesulfame potassium used with one or more natural sweeteners. Natural sweeteners may include fructose and an extract derived from plants of the species | 02-10-2011 |
20110033597 | NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK - Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the | 02-10-2011 |
20110039004 | LOW WATER ACTIVITY FOOD BINDER AND METHODS RELATED THERETO - The present invention provides a binder syrup comprising polydextrose, crystalline fructose and glycerin. The binder syrup has a low water activity of less than 0.55 and provides a significant amount of fiber. The binder syrup is disposed on particulates, such as whole grains, rolled oats, and fruit pieces, to form food products, such as ready-to-eat cereals and granola bars. The binder syrup also provides a desirable taste and maintains a chewy texture when used in the food products. | 02-17-2011 |
20110052776 | CHOCOLATE COMPOSITIONS HAVING IMPROVED FLAVOUR CHARACTERISTICS - The present invention relates to chocolate compositions which include taste potentiators to enhance the perception of flavouring elements contained therein. More specifically, some embodiments provide chocolate compositions comprising potentiator compositions, which include at least one flavouring element and at least one taste potentiator. The flavouring element and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the encapsulated element upon consumption. | 03-03-2011 |
20110059219 | Sweetening Composition - The present invention is directed to a sweetening composition comprising a steviol glycoside and a natural masking agent, said natural masking agent being obtainable from carob and a citrus fruit. The invention is also directed to the use of the sweetening composition for the preparation of foodstuff. | 03-10-2011 |
20110076377 | ETHOID COMPOUNDS FOR USE AS FOOD ADDITIVES - Provided herein are food products, ingredients, beverages, and the like, comprising a peptide analog that contains one or more ethoid bonds, along with methods for preparing such peptide analogs, related compositions, and the ethoid peptide analogs themselves. The ethoid compounds described are useful as food ingredients, such as sweeteners, flavor enhancers and taste-modifying agents. | 03-31-2011 |
20110091628 | High-Purity Rebaudioside D And Low-Calorie Ice Cream Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110091629 | High-Purity Rebaudioside D And Low-Calorie Cake Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110104353 | METHOD TO IMPROVE WATER SOLUBILITY OF REBAUDIOSIDE D - Thermally stable anhydrous Rebaudioside D can be provided by methods disclosed here and has been found to be more soluble in aqueous solutions than the previously known non-anhydrous Rebaudioside D. This physical property makes the anhydrous Reb D amenable to food and beverage manufacturing applications for which the non-anhydrous form is not suitable. Anhydrous Rebaudioside D is useful in sweeteners, and can be included in food and beverage products, which are also disclosed | 05-05-2011 |
20110129585 | COMPOSITIONS - A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition. | 06-02-2011 |
20110189368 | CRYSTALS OF NON-NATURAL-TYPE STEREOISOMER SALT OF MONATIN AND USE THEREOF - The present invention provides salt crystals of non-natural stereoisomer forms of monatin and to the use thereof. | 08-04-2011 |
20110195169 | Process for Manufacturing a Sweetener and Use Thereof - Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from | 08-11-2011 |
20110195170 | COMPOSITIONS COMPRISING SWEETNESS ENHANCERS AND METHODS OF MAKING THEM - The present invention provides solid and liquid compositions comprising 5-(neopentyloxy)-1H-benzo[c][1,2,6]thiadiazin-4-amino-2,2-dioxide or 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide, and methods of making the compositions by spray drying and spin melting. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. | 08-11-2011 |
20110229620 | Novel natural mixed sweetener - It is well known that excessive use of plain table sugar—sucrose—in eg coffee and tea, (especially caffeinated), can within hours cause human blood sugar levels to initially rise and then quickly drop so low as to cause symptoms of fatigue and confusion . . . as the brain is no longer getting an adequate supply of sugar. This became problematic for me when I was unemployed so I decided to formulate an alternative sweetener. The end product is described in this paper. | 09-22-2011 |
20110229621 | Novel natural mixed sweetener - It is well known that excessive use of plain table sugar—sucrose—in eg coffee and tea, (especially caffeinated), can within hours cause human blood sugar levels to initially rise and then quickly drop so low as to cause symptoms of fatigue and confusion . . . as the brain is no longer getting an adequate supply of sugar. This became problematic for me when I was unemployed so I decided to formulate an alternative sweetener. The end product is described in this paper. I personally have used this sweetener for over nine months and never experience the aforementioned symptoms which I did have with plain table sugar. | 09-22-2011 |
20110281008 | EFFERVESCENT TABLET WITH IMPROVED DISSOLUTION TIME AND METHOD OF USING THE SAME - An effervescent tablet that includes from about 20% by weight to about 80% by weight effervescent agent that includes an acid and a base, from about 5% by weight to about 25% by weight a first binder, and at least 0.1% by weight oil component that includes at least one of a fatty acid comprising an alkyl chain having at least 10 carbon atoms, safflower oil, canola oil, sunflower oil, flax seed oil, and wheat germ oil, the tablet having a hardness of at least 2 kiloponds. The tablet optionally includes from about 2% by weight to about 20% by weight of a component (e.g. Aspartame) that is insoluble in water, slightly soluble in water, or sparingly soluble in water or exhibits delayed solubility in water. | 11-17-2011 |
20110281009 | MILK-FLAVORED BEVERAGE - A novel milk-flavored beverage containing no milk protein and no milk fat and yet having the flavor of milk. It contains whey mineral, particularly whey mineral with a calcium content of less than 2 mass % relative to the solids content of the whey mineral, preferably in an amount of 0.1 to 5 mass %, more preferably 0.3 to 2.5 mass %, on a solid basis, a sweetener preferably including partly or wholly lactose or a high intensity sweetener preferably in an amount of 0.08 to 12 mass %, more preferably 0.2 to 6 mass %, on a sucrose sweetness equivalent basis, and substantially no protein and substantially no fat and oil. | 11-17-2011 |
20110300282 | PRODUCTION OF MONATIN ENANTIOMERS - Methods for preferentially hydrolyzing one stereoisomer of an isoxazoline diester over another, as well as an enzyme for facilitating the preferential hydrolysis are provided. Also provided are methods for providing mixtures of (RR) and (RS) monatin as well as (SS) and (SR) monatin, which methods can include the step of stereoselectively hydrolyzing an isoxazoline diester. | 12-08-2011 |
20110311702 | PERCEPTIONAL CHARACTERISTICS OF BEVERAGES - A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 12-22-2011 |
20120009320 | COMPOSITIONS COMPRISING MONATIN AND CALCIUM - Calcium-containing monatin compositions exhibit an enhanced sweetnessas compared to comparable compositions containing monatin in the absence of calcium. Due to the enhanced sweetness from monatin in combination with calcium, less monatin is required to achieve a particular sweetness level than would be needed in the absence of calcium. The calcium-containing monatin compositions include food products and beverages. | 01-12-2012 |
20120021111 | Natural Low Caloric Sweetener Compositions for Use in Beverages, Foods and Pharmaceuticals, and Their Methods of Manufacture - Natural sweetener compositions, comprising a highly purified steviol extract of rebaudioside A (Reb A) of about 80 to 99% purity, other steviol glycosides of about 3% or less, and sterebins of 1% or less, and one or more bulking agents, where the natural sweetener compositions are suitable for use as an ingredient in orally administered pharmaceuticals, foods, beverages, and other orally administered products, for humans and animals. A method of preparing naturally sweetened orally administered products, comprising the step of mixing natural sweetener compositions, having a highly purified steviol extract and one or more bulking agents, with other ingredients commonly used in manufacturing orally administered products. A process to prepare natural sweetener compositions, comprising the steps of combining a highly purified | 01-26-2012 |
20120034366 | CARBOHYDRATE COMPOSITIONS - Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products. | 02-09-2012 |
20120058236 | SWEETENER COMPOSITION COMPRISING HIGH SOLUBILITY FORM OF REBAUDIOSIDE A AND METHOD OF MAKING - Disclosed are sweetener compositions comprising rebaudioside A and methods of making the sweetener compositions. The sweetener compositions comprise a highly soluble crystal form of rebaudioside A that displays, in some embodiments, a solubility at 24° C. in water of about 25 (grams rebaudioside A/per 100 grams water) or greater. The high solubility of the sweetener composition of the invention allows it to be used in applications such as syrups and concentrates. | 03-08-2012 |
20120064218 | OPTIMIZED SUGAR SUBSTITUTE COMPOSITION - An optimized sugar substitute composition with low glycemic index (GI) and low caloric content is disclosed for substituting for sugar and conventional artificial sweeteners. The sugar substitute composition contains | 03-15-2012 |
20120064219 | EXTRUDED PARTICLES - An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle including a carrier matrix of ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clogP of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavor during chewing or consumption of the foodstuff. | 03-15-2012 |
20120076908 | COMPOSITION FOR IMPROVING TASTE OF HIGH-INTENSITY SWEETENER AND APPLICATION THEREOF - An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar. | 03-29-2012 |
20120121784 | Creamer system and method of producing a creamer - A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to match the corresponding texture, appearance, flavor, and aroma of one or more natural creamers. The creamer system method allows the resulting creamer system to match fully and accurately the sensory profile of existing natural creamers (particularly natural dairy creamers such as fluid whole milk, fluid lowfat milk, sweetened condensed milk, and half-and-half). The creamer system method also may be used to produce a creamer system that is fully consistent with the category of existing natural creamers (particularly natural dairy creamers), even if the sensory profile does not match any actual natural creamers. The creamer system method includes the approach of modifying specific sensory attributes of the creamer system. | 05-17-2012 |
20120128852 | Use Of Erythritol, D-Tagatose And A Bulking Agent In Low Calorie Frozen Beverages - 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. | 05-24-2012 |
20120177799 | VINEGAR-BASED SOFT DRINK - The invention relates to a beverage mix that is mixed with carbon dioxide as well as a portion table vinegar containing acetic acid. The concentration of the acetic acid in the beverage mix is 0.1% by weight to 1.5% by weight acetic acid, preferably 0.4% by weight acetic acid. Furthermore, there is provided a method for the production of a beverage mix according to the invention. | 07-12-2012 |
20120177800 | Natural Mixed Sweetner - A sweetener and a method for creating the sweetener is provided, wherein the sweetener includes sucrose, erythritol, dextrose, maltodextrin, and stevia extract. Additionally, the sweetener may include fructose. Additionally, a method for generating the sweetener is provided and includes adding about 120 ml of erythritol and about one (1) teaspoon of a combination of maltodextrin and stevia extract to a container containing about 120 ml of table sugar. The container is agitated to cause the table sugar and the combination of maltodextrin and stevia extract to combine and about 120 ml of dextrose and a second about one (1) teaspoon of a combination of maltodextrin and stevia extract is introduced into the container. The is re-agitating to cause the contents of the container to mix together. | 07-12-2012 |
20120196019 | STEVIA SWEETENER WITH A SURFACTANT - The invention describes compositions that include a stevia sweetener and a surfactant, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated. | 08-02-2012 |
20120237659 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL - The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, inulin-based polymers, or inulin-based polymers, carrageenan and at least 85% w/w erythritol wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, and a process for preparing these. | 09-20-2012 |
20120237660 | 2-Methoxy-5-(Phenoxymethyl) Phenol - Use of 2-methoxy-5-(phenoxymethyl)phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products. | 09-20-2012 |
20120295003 | Foof flavouring composition - A food flavouring product for adding a sweet flavour to foods and which contains a mixture of erythritol, inulin of chickory root, gum arabic, an extract of stevia, and a compound selected from the group comprising ascorbic acid, and lactic acid, and citric acid, in a certain range of predetermined proportions. Preferably the stevia extract is in the form of rebaudioside-A, (stevia glycosides). | 11-22-2012 |
20120295004 | CRYSTALS OF NON-NATURAL-TYPE STEREOISOMER SALT OF MONATIN AND USE THEREOF - The present invention provides salt crystals of non-natural stereoisomer forms of monatin and to the use thereof. | 11-22-2012 |
20120301588 | HIGH FIBER CHEWABLE COMPOSITIONS AND METHODS OF MAKING - The present disclosure describes chewable compositions comprising liquid inulin, a gelling agent, and water. The chewable compositions include at least 60% liquid inulin. Also described are methods for producing a chewable composition. The methods include providing liquid inulin, combining the liquid inulin with a gelling agent solution to yield a liquid inulin gelling agent mixture, depositing the liquid inulin gelling agent mixture into a mould, allowing the liquid inulin gelling agent mixture in the mould to set to yield a liquid inulin chewable composition, and removing the liquid inulin chewable composition from the mould. | 11-29-2012 |
20120301589 | GLUCOSYL STEVIA COMPOSITION - Glucosyl stevia compositions are prepared from steviol glycosides of | 11-29-2012 |
20120308706 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 12-06-2012 |
20120315366 | SWEETENER AND METHOD OF PRODUCTION THEREOF - The invention relates to a sweetener and to a method for the production thereof. | 12-13-2012 |
20120328756 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL - The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof. | 12-27-2012 |
20120328757 | BEVERAGE COMPOSITION COMPRISING CLA - A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA). | 12-27-2012 |
20130004642 | Beverage Products Having Steviol Glycosides And At Least One Acid - Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners. | 01-03-2013 |
20130011538 | CRYSTAL OF MULTIVALENT METAL SALT OF MONATIN - To provide a novel monatin crystal capable of forming a sweetener composition which is less likely to be degraded even when being exposed to high temperature and high humidity conditions in the coexistence of a reducing sugar. It was found that the object can be achieved by a crystal of a multivalent metal salt of (2R,4R)-monatin. | 01-10-2013 |
20130011539 | Beverage Products Having Steviol Glycosides And At Least One Acid - Beverage compositions including a sweetening amount of Rebaudioside D and an acidulant. The beverage has a titratable acidity of about 9 to about 11. | 01-10-2013 |
20130011540 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 01-10-2013 |
20130034647 | MODIFIED THAUMATIN PREPARATION - The present invention relates to processes for preparing compositions containing thaumatin having desired properties. More particularly but not exclusively, it relates to compositions containing thaumatin having particular organoleptic properties, and to processes for their manufacture. | 02-07-2013 |
20130034648 | PARTIALLY FROZEN BEVERAGES INCLUDING BETAINE - Reduced-calorie, partially-frozen mixes, concentrates, and beverage products may include betaine and may include a level of natural-caloric sweeteners that may be significantly reduced from that of a full-calorie, partially-frozen beverage. The mixes may be compatible with commercially available machinery for the production of partially-frozen beverages. Reduced-calorie, partially-frozen beverages may include up to about 4% by weight betaine, and may provide a mouthfeel and texture that is desirable, particularly for a beverage that includes solid particles. | 02-07-2013 |
20130034649 | LOZENGES OF ERYTHRITOL AND ISOMALT - The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent comprises isomalt, preferably the binding agent is consisting of isomalt. The amount of sweetener and binding agent is from 99/1 to 70/30 weight percent based on dry substance of lozenge. The current invention further relates to a process for producing these lozenges. It further relates to a composition consisting of isomalt and at least 70% w/w erythritol, preferably at least 80% w/w, more preferably at least 90% w/w erythritol and wherein the amount of erythritol and isomalt is from 99/1 to 70/30 weight percent based on dry substance of composition and the use of isomalt as a binding agent in the preparation of a lozenge and the use of said lozenge in the field of food, feed, pharma, cosmetics, detergents, fertilizer or agrochemical products. | 02-07-2013 |
20130040032 | Horse Treats - Horse treats sweetened with a sugar-free sweetener are disclosed. Compositions comprise | 02-14-2013 |
20130040033 | High-Purity Rubusoside And Process For Purification Of The Same - The invention provides a process of purifying Rubusoside from the | 02-14-2013 |
20130071537 | REBAUDIOSIDE B AND DERIVATIVES - The invention describes compositions that include a | 03-21-2013 |
20130078353 | Sugar-Free Frozen Beverage With Fiber - The present invention relates generally to the field of beverages and beverage concentrates. In particular, the invention relates to a novel sugar-free beverage concentrate with fiber. In preferred embodiments, said beverage concentrate is frozen or transiently maintained in a temperature range near the freezing point of water. The present disclosure also relates to a sugar-free beverage concentrate with fiber that is low in calories. | 03-28-2013 |
20130095220 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 04-18-2013 |
20130101722 | CHOCOLATE BEVERAGE CONTAINING NITROUS OXIDE AND CARBON DIOXIDE - Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide. Beverage compositions disclosed herein may include a chocolate flavor. | 04-25-2013 |
20130108762 | CONFECTION WITH GELATIN COMPLEX | 05-02-2013 |
20130108763 | EMULSIFIED COMPOSITION, A METHOD FOR PREPARING THE SAME AND FOOD AND DRINK CONTAINING THE SAME | 05-02-2013 |
20130115357 | INSTANT SHELF-STABLE WHITENED LIQUID BEVERAGE CONCENTRTATE AND METHODS OF MAKING THEREOF - Disclosed is a composition and method of preparing compositions which provide a stabilized, ultra-concentrated liquid whitened beverage which is shelf-stable at room temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing sugar-free, protein-free and buffering agent-free concentrated stabilized whitened liquid beverage with enhanced aroma and flavor. The liquid beverage concentrate is also resistant to microbial growth without the need for additional preservatives, thereby enabling storage at ambient temperatures. | 05-09-2013 |
20130122171 | Dietary Fiber Composition - The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid. | 05-16-2013 |
20130122172 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL - The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol. | 05-16-2013 |
20130129894 | MULTIPHASE JELLIFIED BEVERAGE COMPOSITION - The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths. | 05-23-2013 |
20130129895 | FAT FILLING WITH VEGETABLE FATS AND SWEETENERS - The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate. | 05-23-2013 |
20130136838 | SWEETENER BLEND COMPOSITIONS - Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends. | 05-30-2013 |
20130136839 | Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same - In one embodiment, the present invention relates to a sweetener composition comprising: a sweetener and at least one flavoring. The at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product. A weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. | 05-30-2013 |
20130156923 | SOLID COMPOSITION - Provided is a masticatory solid composition including the following components (A) and (B):
| 06-20-2013 |
20130164428 | ICE CREAM FORMULATIONS AND METHODS OF MANUFACTURE - The present invention relates to an improved ice cream formation and method of making said formulation where the formulation is sugar free. The inventive ice cream is made through a complex, multi-phase process utilizing fat globules, ice crystals and air cells producing a highly viscous frozen concentrate. | 06-27-2013 |
20130171315 | SWEETENER COMPOSITION - A sweetener composition comprising at least one high intensity sweetener, erythritol, and at least one or more hydrocolloid, and beverage or food compositions containing such a sweetener composition, are disclosed. | 07-04-2013 |
20130171316 | STEVIA-BASED IMPROVED SWEETENING COMPOSITION AND EDIBLE PRODUCTS MADE THEREWITH - The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid. | 07-04-2013 |
20130177690 | Taste Modifying Composition - A taste modifying composition comprising L-theanine and | 07-11-2013 |
20130183427 | THAUMATIN-BASED IMPROVED SWEETENING COMPOSITION AND EDIBLE PRODUCTS MADE THEREWITH - The present invention is directed to a composition for sweetening an edible product, comprising thaumatin, characterized in that it further comprises gymnemic acid. | 07-18-2013 |
20130183428 | CHOCOLATE PRODUCTS - The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener. | 07-18-2013 |
20130196044 | SLUSH - A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added. | 08-01-2013 |
20130202763 | DAIRY COMPOSITION WITH HIGH-POTENCY SWEETENER - The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and a dairy product. The present invention also relates to dairy compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile. | 08-08-2013 |
20130202764 | HIGH-POTENCY SWEETENER COMPOSITION WITH FATTY ACID AND COMPOSITIONS SWEETENED THEREWITH - The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile. | 08-08-2013 |
20130209643 | NOVEL SWEETENER COMPOSITIONS - The invention relates to a sweetener composition, in particular having a reduced physiological calorific value (energy content), preferably for sweetening food, wherein the sweetener composition contains a combination of at least one sweetener and at least one water-soluble, bulk substance, and to the use of said sweetener composition. | 08-15-2013 |
20130209644 | CONFECTIONERY COMPOSITION AND ARTICLE - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 08-15-2013 |
20130209645 | CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS - The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing agents, preferably gelatin and xanthan gum or locust bean gum. More preferably the gummy confectionery product is comprising polydextrose, edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, gelatin, xanthan gum, locust bean gum and stevia. | 08-15-2013 |
20130216677 | FOOD PRODUCT AND COATING - The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions. | 08-22-2013 |
20130216678 | Method For Producing Sterol Formulations - The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group constituted by proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a medium particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D | 08-22-2013 |
20130236621 | Composition And Method To Suppress Whey Flavor - A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin. | 09-12-2013 |
20130251874 | Composition Comprising An Extract From Sweet Blackberry Leaves - The present invention relates to a composition comprising at least one extract from sweet blackberry leaves and at least one extract or isolate comprising an isoprenoid; a food or beverage product comprising the composition and the use of the composition as a flavor enhancer, sweetness enhancer or masking agent. | 09-26-2013 |
20130309382 | HARD CANDY WITH REDUCED SUGAR - A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %. | 11-21-2013 |
20130316062 | SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD - A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed. | 11-28-2013 |
20130316063 | NO BAKE GRANOLA AND METHODS OF PREPARATION - The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. | 11-28-2013 |
20130323390 | WATER ACTIVITY REDUCING AGENT, FOOD PRODUCT INCLUDING THE AGENT, AND WATER ACTIVITY REDUCING METHOD - Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food product including the water activity reducing agent, and a method for reducing the water activity of a food product using the water activity reducing agent. | 12-05-2013 |
20130330458 | No-Calorie Sweetener Compositions - The invention provides no-calorie or low calorie sweetener compositions comprising a sugar alcohol, sucralose, and a carbohydrate carrier. | 12-12-2013 |
20130337137 | ANIMAL FEED ADDITIVE - A composition is disclosed comprising at least one acid and at least one sugar for use as an additive for animal feed products. The composition may be used as an alternative to molasses and other sweeteners within the animal feed. The composition disclosed herein may be prepared from discarded and surplus food products. A process for preparing the disclosed composition is also provided. | 12-19-2013 |
20130337138 | STEVIA COMPOSITION TO IMPROVE SWEETNESS AND FLAVOR PROFILE - compositions are prepared from steviol glycosides of | 12-19-2013 |
20130344216 | ERYTHRITOL COCRYSTALS AND METHOD OF MAKING SAME - Cocrystals of erythritol and a higher sweetener, and a method of making same, are provided. The high sweetener is a natural or synthetic sweetener having a sweetness greater than that of sucrose. The cocrystals are formed by preparing a supersaturated erythritol solution having a degree of supersaturation of from 1.1 to 1.5 and an erythritol mass concentration of from 70 to 95% or higher; forming a sweetened solution by adding a high sweetener to the supersaturated erythritol solution; and forming cocrystals of erythritol and the high sweetener by cooling the sweetened solution. The preferred mass proportion of erythritol to high sweetener of from 100:0.1 to 100:5. | 12-26-2013 |
20130344217 | Sweetener Compositions and Methods of Making Same - Natural steviol glycosides sweetener compositions comprise a blend of Rebaudioside C extract and at least one of Rebaudioside A extract and STV extract including methods for producing the same and uses thereof in foods, beverages, functional foods and nutraceuticals. | 12-26-2013 |
20140017377 | PROCESS TO OBTAIN BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE RESULTING FROM THIS PROCESS - New process to obtain a beverage enriched with fibers and vitamins with added fruit flavors and a beverage from this process, in which is an innovative process having as result an innovative beverage that provides an improvement in the quality of life regarding the health of the intestinal tract, promoting the ingestion of soluble and non-soluble needed in the human organism preventing diseases, promoting hydration, moderating the blood glucose and the levels of lipid in the serum and contributing to appetite moderation, serving as a natural and diet food, being able to be used in normal and strict diets without side effects. Therefore being a functional beverage of a high aggregated value. | 01-16-2014 |
20140017378 | GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER - A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product. | 01-16-2014 |
20140023771 | HIGH-POTENCY SWEETENER COMPOSITION WITH PHYTOSTEROL AND COMPOSITIONS SWEETENED THEREWITH - The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytosterols, phytostanols, esters thereof, or combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile. | 01-23-2014 |
20140037814 | SWEETENER COMPOSITIONS CONTAINING REBAUDIOSIDE B - Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners. | 02-06-2014 |
20140044852 | SWEETENER CRYSTALS AND METHOD OF MAKING - A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc. | 02-13-2014 |
20140057037 | Sweetener Composition - A sweetening composition comprising a sweetener and one or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user selected beverage or food. | 02-27-2014 |
20140057038 | PROCESS OF OBTAINING A CHIA BASED ENERGY DRINK - Process of obtaining a chia based energy drink able to combine the stimulating properties of compounds such as taurine, caffeine and inositol with the anti-oxidizing benefits of the chia seed, retrieving a traditional beverage, “cool chia” in the form of an industrialized product, allowing for the effective use of the combination of raw materials used for the composition of the beverage benefiting health, in terms of neurologic functions, as it is a stimulant, as well as in terms of weight control, as it is an antioxidant and a low-calorie energy source for the body, controlling cholesterol and triglycerides and regulating the intestine. | 02-27-2014 |
20140079862 | ENHANCED NATURAL SWEETENER - A sweetening composition comprising treated | 03-20-2014 |
20140079863 | ENHANCED NATURAL SWEETENER - A sweetener comprising treated | 03-20-2014 |
20140087049 | Shelf Stable Liquid Sweetener and Flavor Additive - A shelf stable liquid sweetener and flavor additive is a food additive that increases the palatability and sweetness of a plurality of food products. The shelf stable liquid sweetener and flavor additive is a formulation of various naturally occurring compounds and extracts that are obtained through non-chemically assisted means. The present invention enhances the sweetness and palatability of food product but contains a negligible caloric content. Additionally the present invention is able to be safely stored in a sealed container at ambient temperature for several months. The present invention comprises a plurality of natural compounds that function as water activity reducing compounds, stabilizing compounds, preservatives, and flavoring compounds as well as a natural high intensity sweetener. Through the formulation of the various natural components the present invention is able to maintain a water activity value that is below 0.8 and a pH value below 4.2. | 03-27-2014 |
20140093630 | Sweetner Compositions and Methods of Making Them - The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one. | 04-03-2014 |
20140106048 | BEVERAGE DISPENSER - The present invention relates to a beverage dispenser for dispensing a gelatinous beverage. The present invention also relates to a gelatinous beverage for use in a beverage dispenser, and more specifically an alcoholic gelatinous beverage. The beverage dispenser comprises a housing and a gelatinous beverage contained within the housing, the housing being configured for movement between a closed configuration in which the gelatinous beverage is sealed within the housing and an open configuration in which the gelatinous beverage may be dispensed from the housing. The gelatinous beverage may comprise at least one alcoholic ingredient, at least one gelling agent, at least one acidity regulator, at least one preservative and at least one dilutant. | 04-17-2014 |
20140113049 | PROCESS FOR MAKING LOW-CALORIE CONFECTIONARY PRODUCT AND CONFECTIONARY PRODUCT - The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component. | 04-24-2014 |
20140113050 | UNFERMENTED BEER-FLAVOURED BEVERAGE AND MANUFACTURING METHOD THEREFOR - An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide. | 04-24-2014 |
20140127375 | GEL, A TEMPERATURE-RESISTANT GUMMY CANDY COMPRISING THE SAME, AND A METHOD FOR PREPARING THE GUMMY CANDY - The invention relates to a gel, a temperature-resistant candy comprising the same, and a method for preparing the gel gummy candy. | 05-08-2014 |
20140147569 | STABLE CLEAR FLAVOR COMPOSITIONS - This invention relates to a process that solubilizes flavor oils to produce clear beverages in the absence of lecithin. | 05-29-2014 |
20140147570 | MOLASSES FLAVORED LOW CALORIE SWEETENER COMPOSITIONS - Disclosed is a brown colored low calorie sweetener composition suitable for use as a substitute for brown sugar, comprising a sugar alcohol having 4 to 12 carbon atoms, a high intensity sweetener, maltodextrin and a flavorant that imparts a flavor similar to molasses. | 05-29-2014 |
20140170286 | Novel Sweetener ISO-Mogroside V - Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer. | 06-19-2014 |
20140170287 | METHODS FOR PREPARING AND COMPOSITIONS COMPRISING PLANT SEED-BASED OMEGA-3 FATTY ACIDS - Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds. | 06-19-2014 |
20140170288 | NO SUGAR CONFECTIONERS BLEND COMPOSITION - Disclosed is a no-sugar sweetener composition containing a sugar alcohol such as xylitol, a high intensity sweetener such as sucralose, a starch, and a carbohydrate carrier such as maltodextrin. The sweetener composition, which has fewer calories than sugar or confectioners sugar, has the same look, taste, texture, and flowability of confectioners sugar and can be used in a variety of no-sugar food products such as cookies, cakes, icings and the like. | 06-19-2014 |
20140170289 | EDIBLE FOAMABLE COMPOSITIONS COMPRISING CALCIUM CARBONATE - An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives selected from the group consisting of preservatives, protein, salt, flavoring, coloring agent, sweetener, stabilizer and thickener. | 06-19-2014 |
20140170290 | SWEETENER HAVING SUCROSE-LIKE SWEETNESS, AND FOOD AND BEVERAGE USING SAME - [Problem] To provide a sweetener for obtaining a food and beverage that more closely approximates a food and beverage in which sucrose is used than a food and beverage in which sugar alcohol or an intense sweetener is used. In other words, to provide a sweetener having satisfactory sweetness similar to sucrose, and to provide a food and beverage with low saccharide or sucrose free, and having a quality of taste approximate to when sucrose is used, there being no adverse effect on the flavor of the food and beverage. | 06-19-2014 |
20140199460 | EDIBLE WATER-SOLUBLE FILM - Disclosed herein are water-soluble films and resulting packets including a water soluble film, wherein the water-soluble film includes a water-soluble mixture of polyvinyl alcohol, a compatibilizing agent, and a sugar alcohol plasticizer that is a solid at room temperature, wherein the water-soluble film is substantially transparent. | 07-17-2014 |
20140199461 | FUNCTIONAL SUGAR REPLACEMENT - The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains. | 07-17-2014 |
20140212562 | Food flavouring composition - A food flavouring product for adding a sweet flavour to foods and which contains a mixture of erythritol, inulin of chickory root, gum arabic, an extract of a natural herbal sweetener selected from the group comprising | 07-31-2014 |
20140220216 | BEVERAGE COMPOSITION - There is provided a beverage composition including a collagen peptide having a high concentration and having moderately acidic taste and excellent flavor in a pH range of the pH 4.0 or less. A beverage composition including 2,000 mg/10 mL or more of a low molecular collagen peptide having an average molecular weight of 3,000 or less and two or more kinds of acidifiers containing phosphoric acid, in which the pH is 4.0 or less. | 08-07-2014 |
20140234509 | TASTE MASKING COMPOSITIONS AND EDIBLE FORMS THEREOF FOR MASKING THE TASTE OF FOODS - Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates. | 08-21-2014 |
20140234510 | PALATABLE BEVERAGES AND COMPOSITIONS WITH COCOA EXTRACT - The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions. | 08-21-2014 |
20140234511 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 08-21-2014 |
20140234512 | FOOD PRODUCT PRECURSOR, A FOOD PRODUCT AND A METHOD OF MAKING A FOOD PRODUCT COMPRISING LUPIN FLOUR - A food product precursor comprising 10-55% by dry-weight lupin flour, other milled grain flour, and 3-10% by wet-weight flavoured liquid. The food product precursor is made into a food product by combining the ingredients to form the food product precursor, cooking the combined food product precursor; and extruding the cooked precursor. | 08-21-2014 |
20140242244 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from | 08-28-2014 |
20140248411 | SWEETNESS ENHANCER - A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like. | 09-04-2014 |
20140255579 | Stevia rock crystal article - A rock crystal article comprising a mixture of | 09-11-2014 |
20140255580 | Low Calorie Natural Sweetener - The present invention provides a composition containing stevia and a carrier containing both xylitol and erythritol which has the sweet flavor of stevia without a bitter after taste. | 09-11-2014 |
20140255581 | Low Calorie Sugar Substitute Composition and Methods for Making the Same - The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemic index and a process for making the same. | 09-11-2014 |
20140272068 | BEVERAGES CONTAINING RARE SUGARS - Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios. | 09-18-2014 |
20140272069 | Edible film-shaped preparation with cola taste - The invention relates to edible film-shaped cola-flavored preparations which disintegrate quickly and without leaving a residue when coming in contact with moisture. In advantageous embodiments, edible, water-soluble, film-shaped preparations containing cola flavoring are provided that contain hydroxypropylated pea starch and hydroxypropylated tapioca starch as a film-forming polymer, or contains such a polymer in combination with further film-forming polymers. | 09-18-2014 |
20140308422 | LIQUID COMPOSITE HIGH-INTENSITY SWEETENER AND PREPARATION METHOD THEREOF - A liquid composite high-intensity sweetener, comprises a sweet substance and a solvent, wherein the sweet substance is one or combination of a plurality of the following components: aspartame, sucralose, acesulfame and neotame; and the solvent comprises water and one or combination of a plurality of the following components: ethanol, propylene glycol, phosphoric acid, citric acid, lactic acid, acetic acid, malic acid, ascorbic acid, glucose acid, tartaric acid, acetate, lactate, citrate, phosphate, sorbic acid, sorbate, benzoic acid and benzoate. In addition, the present invention further claims a method for preparing the liquid composite high-intensity sweetener. The liquid composite high-intensity sweetener not only has sweet taste similar to sucrose and good quality, but also is mixed uniformly without particles remained; the actual requirements of production and consumption are well met. | 10-16-2014 |
20140314931 | Frozen Carbonated Beverage, Concentrate and Method - The present invention is a frozen carbonated beverage, a method of making a frozen carbonated beverage and a frozen carbonated beverage concentrate. The frozen carbonated beverage and frozen carbonated beverage concentrate contain fruit juice. The frozen carbonated beverage and concentrate, respectively, may be a reduced calorie frozen carbonated beverage and concentrate. | 10-23-2014 |
20140322419 | CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS - The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product comprises polydextrose, gelatin, xanthan gum, locust bean gum and stevia. | 10-30-2014 |
20140328992 | TOOTH-FRIENDLY SUGAR CONFECTIONERY - The present invention relates to a tooth-friendly sugar confectionery based on a gelatin gel, which includes approximately 1 to approximately 15 weight % of gelatin, wherein the sugar confectionery includes trehalose and a resistant dextrin. | 11-06-2014 |
20140335252 | ORGANIC SWEETENER - An organic sugar blend used as a sweetener substitute for sugar. The blend is a mixture of organic evaporated coconut palm sugar in the amount of at least 60% by weight mixed with Agave Inulin constituting a balance of the mixture, both the organic evaporated coconut palm sugar and the Agave Inulin being maintained at a temperature below 110 degrees Fahrenheit. The organic sugar blend would be sold in bulk containers as well as individual packets. The organic blend of the present can be used with people having Type 2 diabetes. | 11-13-2014 |
20140335253 | PROCESS FOR REBAUDIOSIDE D - The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A. | 11-13-2014 |
20140335254 | PROCESS FOR REBAUDIOSIDE D - The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A. | 11-13-2014 |
20140342074 | SWEETENER COMPOSITION FOR ALLEVIATING DIABETES, CONTAINING SLOWLY DIGESTIBLE INGREDIENT - The present invention relates to a sweetener composition for alleviating diabetes, containing psicose and a slowly digestible or digestion-resistant polysaccharide as active ingredients, wherein diabetes alleviating effects and the quality of sweetness are enhanced. | 11-20-2014 |
20140370177 | COMPOSITIONS - A mixture of the individual ingredients stevioside and rebaudioside A provided in a ratio of stevioside to rebaudioside A of about 1:1 to about 4:1. | 12-18-2014 |
20140377436 | Low Calorie Sugar Substitute Composition and Methods for Making the Same - The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemic index and a process for making the same. | 12-25-2014 |
20150024105 | PAR-BAKED AND MILLED COFFEE BEANS FOR USE IN FOODS, BEVERAGES AND DIETARY SUPPLEMENTS - The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire | 01-22-2015 |
20150024106 | pH-adjusted sweetener - The invention relates to processes for producing hard sweets from isomalt while maintaining strict pHs, and also to mixed compositions containing isomalt and optionally pH buffer substances having a defined pH. | 01-22-2015 |
20150050410 | COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE - The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product. | 02-19-2015 |
20150050411 | GELLED CONFECTION WITH REDUCED SUGAR - A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery. | 02-19-2015 |
20150056356 | CHEWY EDIBLE COMPOSITIONS - Methods and compositions are provided for producing a high glycerol/high collagen or gelatin edible composition suitable for use as a pet treat. Chewy edible compositions produced by such methods are also provided. | 02-26-2015 |
20150064328 | REBAUDIOSIDE C AND ITS STEREOISOMERS AS NATURAL PRODUCT SWEETNESS ENHANCERS - The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof. | 03-05-2015 |
20150072061 | MODIFIED THAUMATIN PREPARATION - The present invention relates to processes for preparing compositions containing thaumatin having desired properties. More particularly but not exclusively, it relates to compositions containing thaumatin having particular organoleptic properties, and to processes for their manufacture. | 03-12-2015 |
20150079262 | COMPOSITION - The invention provides a fruit juice composition wherein dilution of one volume of the fruit juice composition with about 35 to about 200 volumes of liquid provides a beverage comprising about 0.2% to about 10% fruit juice. The invention further provides a packaged fruit juice composition and a method of making a beverage. | 03-19-2015 |
20150086695 | SWEETENER COMPOSITION, SWEETENER PRODUCTS, AND METHODS OF SWEETENING - Embodiments of the present disclosure provide for sweetener compositions, beverages, methods of making the sweetener compositions, methods of using the sweetener compositions, and the like. | 03-26-2015 |
20150093489 | FOOD COMPOSITION COMPRISING A BLEND OF CELLULOSE ETHERS - The presently disclosed and claimed inventive concept(s) relates generally to a food composition for reducing fat comprising flour and a binder, and methods of making the composition and using the composition to reduce fat in fried and baked foods. The binder is a blend of two or more different water soluble cellulose ethers. | 04-02-2015 |
20150110940 | D-Psicose In Zero Or Low Calorie Frozen Beverages - D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage. | 04-23-2015 |
20150118379 | HIGH-PURITY RUBUSOSIDE AND PROCESS FOR PRODUCING OF THE SAME - The invention provides a process of producing Rubusoside from steviol glycosides of | 04-30-2015 |
20150132463 | Reduced-Calorie Partially-Frozen Beverages - The present disclosure provides for a reduced-calorie partially-frozen beverage, concentrate syrup, mix and a method for making a reduced-calorie partially-frozen beverage. The freezing point of the partially-frozen beverage is depressed through the use of an L-sugar, such as, for example, L-hexose monosaccharide alone or in combination with other freezing point depressants. In a particular embodiment, L-glucose is added to a reduced-calorie partially-frozen beverage in a range between about 0.1% to about 10% by weight of the finished beverage. | 05-14-2015 |
20150305379 | GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER - A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product. | 10-29-2015 |
20150305380 | Transglucosylated rubus suavissimus extract and methods of preparation and use - Transglucosylated | 10-29-2015 |
20150320101 | SWEET TASTE IMPROVING COMPOSITIONS INCLUDING NARINGENIN - A consumable composition may include naringenin at concentrations suitable to improve certain characteristics of the composition. Naringenin may, for example, be added to a composition or included in a sweetening composition that may be added therein to adjust sweetness attributes. For example, beverages that include one or more steviol glycosides may typically be deficient in upfront sweetness, and naringenin may be added therein to improve the temporal profile of sweetness delivery. | 11-12-2015 |
20150327584 | STEVIA SWEETENER WITH IMPROVED SOLUBILITY - The invention describes a | 11-19-2015 |
20150335049 | LIQUID STEVIA COMPOSITIONS | 11-26-2015 |
20150342232 | HERBAL EXTRACT COMPOSITION - The object of this invention is to provide a herbal extract composition having a refreshing sweetness on its own and a production method thereof. This invention provides a liquid composition containing a naringin at 60 mg/L or higher and hesperidin at 240 mg/L or higher, and that is obtained by immersing herbs selected from petals, buds and leaves of trees in an ethanol solution. | 12-03-2015 |
20150342235 | CO-CRYSTALLIZED SWEETENERS - Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems. | 12-03-2015 |
20150351425 | COMPOSITION FOR LOW FAT ICE CREAM, CONTAINING TAGATOSE, LOW-FAT ICE CREAM USING SAME, AND PREPARATION METHOD THEREFOR - Disclosed herein is a method for preparing low-fat ice cream which has low fat content and low calories while exhibiting excellent taste. The composition includes 0.1 parts by weight to 10 parts by weight of D-tagatose based on the total composition. A method for preparing low-fat ice cream using the composition, and a D-tagatose containing low-fat ice cream prepared by the method are also disclosed. The low-fat ice cream has low fat content and low calories, and exhibits excellent softness | 12-10-2015 |
20150359251 | REBAUDIOSIDE A AND STEVIOSIDE WITH IMPROVED SOLUBILITIES - The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. | 12-17-2015 |
20150366253 | STEVIA SWEETENER WITH IMPROVED SOLUBILITY WITH A CYCLODEXTRIN - The invention describes a | 12-24-2015 |
20150374020 | SWEET FLAVOR MODIFIER - The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions. | 12-31-2015 |
20160050958 | IMPROVED SWEETENER - A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, acesulfame K (Ace K) and fructose. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products. | 02-25-2016 |
20160058052 | STEVIA EXTRACTS | 03-03-2016 |
20160058053 | STEVIA EXTRACTS | 03-03-2016 |
20160066614 | UNFERMENTED BEER-FLAVOURED BEVERAGE CONTAINING INDIGESTIBLE DEXTRIN, AND BITTER SUBSTANCE - The problem of the present invention is to achieve both an enhancement of beer-like taste and an effect of suppressing an increase in blood neutral fat with respect to a non-fermented beer taste drink. The means for solving the problem is a non-fermented beer taste drink, which contains indigestible dextrin at a concentration of 8 g/L or more, and a bitter-taste substance. | 03-10-2016 |
20160088857 | PASTE PREPARATION - Paste preparation for cake decorations; the preparation comprises: 43% to 47% by weight of erythritol; 24% to 28% by weight of isomalt; 14% to 17% by weight of a mixture of oligosaccharides of glucose; 4% to 6% by weight of at least one vegetable fat; and 4% to 8% by weight of water; the preparation experimentally showed rheological and organoleptic characteristics surprisingly similar to the traditional sugarpaste. | 03-31-2016 |
20160143310 | FOOD COMPOSITION IN POWDER WITH SWEETENER AND SPARKLING, FREE OF LIPID AND PROTEIN - The present invention discloses a food composition in soluble coffee powder which comprises a combination of sweetening agents and a foaming agent, substantially free of lipids or proteins. Such a formulation increases the sensory performance of homemade flavored coffee prepared by brewing or filtration. The combination of the sweeteners and foaming agent enhances the body of the coffee and the presence of foam presents improvement of texture in the taste, transforming the filtered or brewed coffee in a coffee similar to the espresso coffee. | 05-26-2016 |
20160143333 | NATURALLY SWEET FIBROUS BLEND - A naturally sweet fibrous blend can include from 15 wt % to 85 wt % natural isomalto-oligosaccharide, from 10 wt % to 75 wt % by weight of tagatose, and from 0.05 wt % to 20 wt % of a natural sweetener extract that is sweeter than sugar. | 05-26-2016 |
20160150812 | SWEETENER COMPOSITIONS COMPRISING STEVIOL GLYCOSIDES AND OTHER SWEETENERS | 06-02-2016 |
20160183576 | TASTE MODIFYING COMPOSITIONS - The invention relates to a sweetener/sweetness enhancer composition comprising a acesulfame-K and at least one of a compound having a balsamic note and the components thereof. | 06-30-2016 |
20160183577 | Transglucosylated Rubus suavissimus Extract and Methods of Preparation and Use - Transglucosylated | 06-30-2016 |
20160183578 | TASTE MODIFYING COMPOSITIONS - The invention relates to a sweetener/sweetness enhancer, comprising at least one component selected from the group consisting of maltol and a maltol derivative; an ester; and at least one component selected from the group consisting of a plant extract and a lactone. | 06-30-2016 |
20160183579 | TASTE MODIFYING COMPOSITIONS - The invention relates to a sweetener/sweetness enhancer composition comprising a | 06-30-2016 |
20160183580 | TASTE MODIFYING COMPOSITIONS - The invention relates to a sweetener/sweetness enhancer composition comprising a sucralose and at least one of a compound having a balsamic note and the components thereof. | 06-30-2016 |
20160198746 | Novel Alkenyl Sulfate Ester or Salt Thereof | 07-14-2016 |
20160198749 | SWEETENER COMPOSITIONS | 07-14-2016 |
20160374360 | MICELLAR CASEIN FOR CORREE CREAMERS AND OTHER DAIRY PRODUCTS - Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage creamers, such as coffee creamers. Also described are methods of making nutritional compounds that include micellar casein. | 12-29-2016 |
20170231259 | STEVIA COMPOSITION TO IMPROVE SWEETNESS AND FLAVOR PROFILE | 08-17-2017 |
20180020708 | GLUCOSYRINGIC ACID ANALOGS AS SWEETNESS PROFILE MODIFIERS | 01-25-2018 |
20190142043 | Sweetness and Taste Improvement of Steviol Glycoside or Mogroside Sweeteners | 05-16-2019 |