109 results about "Stevia extract" patented technology

The invention provides a sweetening agent composition which is prepared from natural plant extracts, such as a fructus monordicae extract, a stevia extract and neohesperidin dihydrochalcone (NHDC) in a scientific ratio. Compared with the products prepared by the prior art, the sweetening agent composition has the advantages that: because the fructus momordicae extract, stevia extract and NHDC are mixed in a scientific ratio, the sweetening agent composition overcomes the defect of water taste existing in the sweetening agent prepared only by taking the NHDC as the sweetening agent, fully utilizes the fresh and sweet taste of the fructus monordicae extract and the stevia extract and simultaneously removes the taste of Chinese herbal medicines of fructus momordicae and the bitterness of stevia sugar by fully utilizing the characteristics, such as extremely good debitterizing property, of the NHDC to effectively cover the taste of Chinese herbal medicines of fructus momordicae and the bitterness of stevia sugar, and perfectly combines with the sweet taste of fructus monordicae glucoside to ensure that the sweet taste lasts longer, the taste is better and sweetening agent is more easily accepted by consumers.

A collagen-containing food and drink, in which the taste inherent in collagen is significantly improved is provided. The taste is improved by containing sucralose and stevia extract.

An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The process for making the enhanced sweetener involves dissolving the high potency sweetener in warmed water and mixing the resulting solution with the heated carrier. The resulting slurry is then dried, optionally under reduced pressure. The apparatus for producing the enhanced sweetener includes one or more heated agitators connected to a heated, airtight blender, which can be evacuated with a vacuum pump. The result is an enhanced sweetener with a homogenous distribution of high potency ingredients that retains the functionalities of sugar necessary for food preparation, improves the spreading of the sweetness throughout the food, and reduces aftertastes. Other high potency ingredients and carriers may also be used in the process.