RU2020116544A - Модуляция вкусовых ощущений в напитках с пониженным содержанием сахара и без содержания сахара с использованием смеси пектина и ксантановой камеди - Google Patents
Модуляция вкусовых ощущений в напитках с пониженным содержанием сахара и без содержания сахара с использованием смеси пектина и ксантановой камеди Download PDFInfo
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- RU2020116544A RU2020116544A RU2020116544A RU2020116544A RU2020116544A RU 2020116544 A RU2020116544 A RU 2020116544A RU 2020116544 A RU2020116544 A RU 2020116544A RU 2020116544 A RU2020116544 A RU 2020116544A RU 2020116544 A RU2020116544 A RU 2020116544A
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- pectin
- rebaudioside
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- NNXQSUSEFPRCRS-UHFFFAOYSA-N pterocaryoside A Natural products OC1C(O)C(O)C(C)OC1OC1C2C(C(C)(O)CC=CC(C)(C)O)CCC2(C)C2(C)CCC(C(C)=C)C(C)(CCC(O)=O)C2C1 NNXQSUSEFPRCRS-UHFFFAOYSA-N 0.000 claims 1
- SODWWCZKQRRZTG-UHFFFAOYSA-N pterocaryoside B Natural products OC(=O)CCC1(C)C(C(=C)C)CCC(C2(CCC(C22)C(C)(O)CC=CC(C)(C)O)C)(C)C1CC2OC1OCC(O)C(O)C1O SODWWCZKQRRZTG-UHFFFAOYSA-N 0.000 claims 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims 1
- 235000019203 rebaudioside A Nutrition 0.000 claims 1
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 claims 1
- QRGRAFPOLJOGRV-UHFFFAOYSA-N rebaudioside F Natural products CC12CCCC(C)(C1CCC34CC(=C)C(CCC23)(C4)OC5OC(CO)C(O)C(OC6OCC(O)C(O)C6O)C5OC7OC(CO)C(O)C(O)C7O)C(=O)OC8OC(CO)C(O)C(O)C8O QRGRAFPOLJOGRV-UHFFFAOYSA-N 0.000 claims 1
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 claims 1
- HYLAUKAHEAUVFE-AVBZULRRSA-N rebaudioside f Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)CO1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HYLAUKAHEAUVFE-AVBZULRRSA-N 0.000 claims 1
- 229930190082 siamenoside Natural products 0.000 claims 1
- 235000013570 smoothie Nutrition 0.000 claims 1
- 235000011496 sports drink Nutrition 0.000 claims 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims 1
- 229940013618 stevioside Drugs 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 235000013616 tea Nutrition 0.000 claims 1
- 239000000892 thaumatin Substances 0.000 claims 1
- 235000010436 thaumatin Nutrition 0.000 claims 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 claims 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Alcoholic Beverages (AREA)
Claims (35)
1. Композиция, содержащая
(1) пектин, имеющий среднюю молекулярную массу в диапазоне от около 50 000 дальтон (Да) до около 400 000 дальтон; и
(2) первую ксантановую камедь, имеющую среднюю молекулярную массу в диапазоне от около 3 000 000 Да до около 35 000 000 Да.
2. Композиция по п.1, в которой пектин выбирают из группы, состоящей из яблочных пектинов, цитрусовых пектинов, виноградных пектинов и морковных пектинов.
3. Композиция по п.2, в которой пектин представляет собой яблочный пектин.
4. Композиция по п.1, в которой первую ксантановую камедь выбирают из группы, состоящей из ксантана XLM, ксантана ХММ, ксантана ХНМ, ксантана XDI и ксантана XMAS.
5. Композиция по п.4, в которой первую ксантановую камедь выбирают из группы, состоящей из ксантана ХММ и ксантана XMAS.
6. Композиция по п.1, в которой степень эстерификации пектина составляет от около 50% до около 99%.
7. Композиция по п.6, в которой степень эстерификации пектина составляет от около 80% до около 99%.
8. Композиция по п.1, в которой пектин присутствует в концентрации от около 50 ч.н.м. до около 4000 ч.н.м.
9. Композиция по п.8, в которой пектин присутствует в концентрации от около 50 ч.н.м. до около 1000 ч.н.м.
10. Композиция по п.1, в которой первая ксантановая камедь присутствует в концентрации от около 0,01 ч.н.м. до около 3000 ч.н.м.
11. Композиция по п.1, в которой первая ксантановая камедь присутствует в концентрации от около 0,01 ч.н.м. до около 1000 ч.н.м.
12. Композиция по п.1, в которой первая ксантановая камедь имеет среднюю молекулярную массу в диапазоне от около 6 000 000 Да до около 10 000 000 Да.
13. Композиция по п.1, в которой первая ксантановая камедь имеет среднюю молекулярную массу в диапазоне от около 25 000 000 Да до около 40 000 000 Да.
14. Композиция по п.12, дополнительно содержащая вторую ксантановую камедь, причем вторая ксантановая камедь имеет среднюю молекулярную массу в диапазоне от около 25 000 000 Да до около 40 000 000 Да.
15. Композиция по п.1, в которой пектин имеет среднюю молекулярную массу в диапазоне от около 50 000 Да до около 300 000 Да.
16. Композиция по п.15, в которой пектин имеет среднюю молекулярную массу в диапазоне от около 100 000 Да до около 200 000 Да.
17. Композиция по п.1, содержащая
(1) от около 100 ч.н.м. до около 300 ч.н.м. пектина; и
(2) от около 0,01 ч.н.м. до около 100 ч.н.м. первой ксантановой камеди.
18. Композиция по п.14, содержащая:
(1) от около 100 ч.н.м. до около 300 ч.н.м. пектина;
(2) от около 0,01 ч.н.м. до около 100 ч.н.м. первой ксантановой камеди; и
(3) от около 0,01 ч.н.м. до около 100 ч.н.м. второй ксантановой камеди.
19. Композиция по п.1, у которой вязкость составляет от около 1,0 до около 1,5.
20. Композиция по п.1, у которой коэффициент трения составляет от около 0,9 до около 1,4.
21. Композиция по п.1, дополнительно содержащая второй пектин, имеющий среднюю молекулярную массу в диапазоне от около 50 000 Да до около 400 000 Да.
22. Композиция по п.1, которая представляет собой напиток.
23. Композиция по п.22, отличающаяся тем, что напиток дополнительно содержит некалорийный подсластитель.
24. Композиция по п.23, в котором некалорийный подсластитель выбирают из группы, состоящей из стевиолгликозида, подсластителя Lo Han Guo, рубузозида, сиаменозида, монатина, куркулина, глицирризиновой кислоты, неогесперидина, дигидрохалькона, глицирризина, глицифиллина, флоридзина, трилобатина, филлодульцина, браззеина, гернандульцина, осладина, полиподозида А, байюнозида, птерокариозида А и В, мукурозиозида, тауматина, монеллина, мабинлинов I и II, фломизозида I, периандрина I, абрузозида А и циклокариозида I, могрозида IV, могрозида V или их комбинаций.
25. Композиция по п.24, в котором некалорийный подсластитель представляет собой стевиолгликозид.
26. Композиция по п.25, в котором стевиолгликозид выбирают из группы, состоящей из стевиозида, ребаудиозида А, ребаудиозида В, ребаудиозида С, ребаудиозида D, ребаудиозида Е, ребаудиозида F, ребаудиозида G, ребаудиозида Н, ребаудиозида I, ребаудиозида J, ребаудиозида К, ребаудиозида L, ребаудиозида М, ребаудиозида N, ребаудиозида О, ребаудиозида Р, ребаудиозида Q, стевиолбиозида, дулкозида А и их комбинаций.
27. Композиция по п.22, который представляет собой газированный напиток, негазированный напиток, напиток из разливного автомата, охлажденный напиток из гранитора, охлажденный газированный напиток из гранитора, фруктовый сок, напиток со вкусом фруктового сока, напиток со вкусом фруктов, напиток типа кола, спортивный напиток, энергетический напиток, напиток на основе обогащенной воды, ароматизированную воду, соевый напиток, овощной напиток, напиток на основе злаков, солодовый напиток, ферментированный напиток, йогуртовый напиток, кефир, кофейный напиток, чайный напиток, молочный напиток, смузи, энергетический кофеиносодержащий напиток или алкогольный напиток.
28. Способ улучшения вкусовых ощущений от напитка, включающий добавление к напитку: (1) пектина, имеющего среднюю молекулярную массу в диапазоне от около 50 000 Да до около 400 000 Да; и (2) первой ксантановой камеди, имеющей среднюю молекулярную массу в диапазоне от около 3 000 000 Да до около 35 000 000 Да.
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US15/807,294 US11019837B2 (en) | 2017-11-08 | 2017-11-08 | Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum |
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PCT/US2018/059682 WO2019094508A1 (en) | 2017-11-08 | 2018-11-07 | Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum |
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US11019837B2 (en) | 2021-06-01 |
JP2023113668A (ja) | 2023-08-16 |
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US20210315247A1 (en) | 2021-10-14 |
WO2019094508A1 (en) | 2019-05-16 |
EP3706581A1 (en) | 2020-09-16 |
MX2020007295A (es) | 2020-08-17 |
US11812772B2 (en) | 2023-11-14 |
RU2020116544A3 (ru) | 2022-03-09 |
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