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Sweetener compositions

A sweetener and composition technology, applied in the directions of non-sugar sweetener-containing food ingredients, food science, food ingredients as anti-foaming agents, etc., can solve problems such as bitterness or peculiar taste, lack, not high-calorie sugar, etc.

Inactive Publication Date: 2016-06-08
TATE & LYLE INGREDIENTS AMERICAS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, however, many low or zero-calorie sugar substitutes available on the market lack one or all of the necessary characteristics and often exhibit a bitter or off-taste
Therefore, many of the proposed sugar substitutes available are not ideal substitutes for high-calorie sugar

Method used

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  • Sweetener compositions
  • Sweetener compositions
  • Sweetener compositions

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0170] Preparation Example 1—Recipe A

[0171] In a 500 ml beaker was mixed 40 grams of a commercially available Luo Han Guo powdered fruit extract (for example, as obtained according to the methods for producing such extracts described in U.S. Patent No. 5,411,755 and U.S. Publication No. 2006 / 0003053) Dissolve in 200 g of Milli-Q RTM water, and 30 grams of activated carbon (BG-HHM purchased from Calgon Carbon Corporation) was added to the Luo Han Guo extract solution. After 2 hours, pass the activated charcoal suspension through Whatman RTM Filter through #2 filter paper, sterile filter the filtrate into a tared freeze drying vial and freeze dry. Designate the freeze-dried material as Formulation A.

preparation example 2

[0172] Preparation Example 2 - Formulation B

[0173] Formulation A (see Preparation Example 1) was mixed in a commercially available stevia product consisting of approximately 75% by weight rebaudioside A and 25% by weight stevioside in a weight ratio of 75:25. The resulting blend is designated Formulation B herein.

example 1

[0174] Example 1 Taste Test

[0175] general method

[0176] For all taste tests conducted, the panelists tested individually to avoid biasing the results. Panelists were not asked to choose the difference between samples.

[0177] Kool-Aid RTM Silicone oil in

[0178] Prepare 499.5 ml of 0.2% Strawberry Flavored Kool-Aid in deionized water RTM solution. To this solution was added 0.5 grams of formulation A (monk fruit extract) to obtain a 1000 ppm solution of formulation A in a strawberry flavored medium, which was labeled B. With this solution, prepare BIO-SIL according to the manufacturer's recommendations RTM AF720E - 50 ppm solution of 20% food grade antifoam emulsion, labeled as A. This produces a 10 ppm solution of polydimethylsiloxane, which is at the generally recognized as safe (GRAS) level for beverages established by the FDA.

[0179] Sample A, Sample B, and water were presented to the panelists and asked to report the difference in time profile between Sam...

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PUM

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Abstract

A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties.

Description

technical field [0001] This invention relates to improving the taste of high-potency sweeteners and products sweetened therewith. In particular, the present invention relates to the use of anti-foaming agents to improve the taste of high-potency sweeteners and provide a more sugar-like temporal profile by reducing the delay in sweetness onset and / or reducing the sweetness linger of the sweetener. The present invention further relates to a composition and product comprising a combination of an anti-foaming agent and a high-potency sweetener with a beneficial temporal profile. Background technique [0002] While tasty, excess intake of high-calorie sugars such as sucrose (table sugar) has long been associated with an increase in diet-related health problems such as obesity. This worrying trend has caused consumers to become increasingly aware of the importance of adopting a healthier lifestyle and reducing the high-calorie sugar content of their diets. [0003] In recent yea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/30A23G3/36A23G3/38A23L2/60
CPCA23L2/60A23V2002/00A23V2200/204A23L27/86A23L27/88A23L27/30A23L27/32A23L27/36A23L27/37A23L27/33A23V2250/24
Inventor J·N·弗莱彻J·C·科恩A·S·波尔特
Owner TATE & LYLE INGREDIENTS AMERICAS INC
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