US20160029678A1 - Improved sweetener - Google Patents

Improved sweetener Download PDF

Info

Publication number
US20160029678A1
US20160029678A1 US14/777,047 US201414777047A US2016029678A1 US 20160029678 A1 US20160029678 A1 US 20160029678A1 US 201414777047 A US201414777047 A US 201414777047A US 2016029678 A1 US2016029678 A1 US 2016029678A1
Authority
US
United States
Prior art keywords
sweetener
mogroside
fruit extract
allulose
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/777,047
Other languages
English (en)
Inventor
Ryan D. Woodyer
Jason C. Cohen
John R. Bridges
Michael D. Harrison
Yuqing Zhou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tate and Lyle Solutions USA LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=48747052&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=US20160029678(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Priority to US14/777,047 priority Critical patent/US20160029678A1/en
Assigned to TATE & LYLE INGREDIENTS AMERICAS LLC reassignment TATE & LYLE INGREDIENTS AMERICAS LLC ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HARRISON, MICHAEL D., ZHOU, Yuqing, BRIDGES, JOHN R., COHEN, JASON C., WOODYER, Ryan D.
Publication of US20160029678A1 publication Critical patent/US20160029678A1/en
Assigned to TATE & LYLE SOLUTIONS USA LLC reassignment TATE & LYLE SOLUTIONS USA LLC ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: TATE & LYLE INGREDIENTS AMERICAS LLC
Abandoned legal-status Critical Current

Links

Images

Classifications

    • A23L1/2366—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A23L1/005—
    • 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
    • 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
    • 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

Definitions

  • the present invention relates generally to a low or “zero”-calorie synergistic sweetener composition.
  • the present invention relates to a sweetener composition with sweetness synergy, a reduction of off-taste and a desirable temporal profile.
  • the present invention also relates to food or beverage products comprising said sweetener composition.
  • sucrose generally referred to as ‘sugar’ or ‘table sugar’
  • glucose glucose
  • fructose corn syrup
  • high fructose corn syrup and the like.
  • sweeteners supply not only sweetness to the food and beverage products, but also bulk, texture and desirable functional properties such as browning, humectancy, freezing point depression and the like. They also produce a favorable sensory response, for example in terms of quality of sweetness, lack of bitterness and off taste, desirable temporal profile and desirable mouthfeel.
  • allulose also known as D-psicose
  • Allulose is known as a “rare sugar”, since it occurs in nature in only very small amounts. It provides around 70% of the sweetness of sucrose, but only around 5% of the calories (approximately 0.2 kcal/g). It may therefore essentially be considered to be a ‘zero calorie’ sweetener.
  • D-psicose can be produced by reacting D-fructose with a protein derived from Agrobacterium tumefaciens , and having psicose 3-epimerase activity.
  • US patent publication no. 2011/0275138 discloses a ketose 3-epimerase derived from a microorganism of the Rhizobium genus. This protein shows a high specificity to D- or L-ketopentose and D- or L-ketohexose, and especially to D-fructose and D-psicose. This document also discloses a process for producing ketoses by using the protein.
  • Korean patent no. 100832339 discloses a Sinorhizobium YB-58 strain which is capable of converting fructose into psicose (i.e. allulose), and a method of producing psicose using a fungus body of the Sinorhizobium YB-58 strain.
  • Korean patent application no. 1020090098938 discloses a method of producing psicose using E. coli wherein the E. coli expresses a polynucleotide encoding a psicose 3-epimerase.
  • Allulose is present in processed cane and beet molasses, steam treated coffee, wheat plant products and high fructose corn syrup.
  • D-allulose is the C-3 epimer of D-fructose and the structural differences between allulose and fructose result in allulose not being metabolized by the human body to any significant extent, and thus having “zero” calories.
  • allulose is thought to be a promising candidate as a replacement for nutritive sweeteners and as a sweet bulking agent, as it has no calories and is reported to be sweet while maintaining similar properties to sucrose.
  • Monk Fruit extract is a fruit from the plant species Siraitia grosvenorii , of the Cucurbitaceae family, and is a type of small melon which grows exclusively in tropical and subtropical regions of Southeast Asia. This fruit is also known as “Luo han guo”, is roughly 200 times sweeter than cane sugar, and provides calorie-free sweetness.
  • the main sweet components of Monk Fruit leading to its sweet taste are known as mogrosides.
  • Mogrosides are members of the family of triterpene glycosides. The sweet taste of mogrosides is thought to be related to the number of glucose units present in the mogroside. Examples of mogrosides found in Monk Fruit are Mogroside V, Mogroside IV, Mogroside VI, Oxomogroside V, Mogroside IIIE and Siamenoside I.
  • the present invention seeks to provide a solution to the above mentioned problem by providing a sweetener composition having taste characteristics comparable to sucrose but having low or no calories.
  • the present invention also seeks to provide a sweetener composition which provides a reduction in off-taste or off-flavor, a desirable temporal profile and improved mouth feel, compared with known proposed sweeteners.
  • a sweetener composition comprising allulose and at least one mogroside.
  • the at least one mogroside is selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and siamenoside I, or mixtures thereof.
  • the at least one mogroside is a mogroside from a fruit of a plant of the Cucurbitaceae family.
  • the plant is the species Siraitia grosvenorrii . It is particularly preferred that the fruit is a Monk Fruit.
  • the at least one mogroside is present in the sweetener composition in a fruit extract from a fruit of a plant of the Cucurbitaceae family.
  • the plant is the species Siraitia grosvenorrii.
  • the sweetener composition comprises allulose and a fruit extract from a fruit of a plant of the Cucurbitaceae family.
  • the fruit extract comprises a mogroside composition in an amount of at least 50% by weight relative to the total weight of the fruit extract.
  • the fruit extract comprises a mogroside composition in an amount of about 50% to about 90% by weight relative to the total weight of the fruit extract.
  • the mogroside composition comprises at least one mogroside selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and siamenoside I, or mixtures thereof.
  • the fruit extract comprises about 40% to about 65% by weight of mogroside V and about 0% to about 30% by weight of mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and siamenoside I or mixtures thereof, relative to the total weight of the fruit extract.
  • the fruit extract comprises about 48% to about 52% mogroside V by weight and about 25% to about 30% by weight of mogroside IV, oxomogroside V and siamenoside I, relative to the total weight of the fruit extract.
  • the fruit extract comprises about 50% to about 60% by weight of mogroside V relative to the total weight of the fruit extract.
  • the sweetener composition comprises allulose in an amount of at least about 97% by weight and fruit extract in an amount of at least about 0.05% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 97% to about 99.95% by weight and fruit extract in an amount of about 0.05% to about 3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98% to about 99.9% by weight and fruit extract in an amount of about 0.1% to 2% by weight, relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.5% by weight and fruit extract of about 0.5% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98% by weight and fruit extract in an amount of about 2% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.94% by weight and fruit extract in an amount of about 0.06% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.83% by weight and fruit extract in an amount of about 0.17% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 97% by weight and fruit extract in an amount of about 3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98.5% by weight and fruit extract in an amount of about 1.5% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.6% by weight and fruit extract in an amount of about 0.4% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition may further comprise a sweet taste improving additive, a bulking agent, a flavoring agent, and/or a stabilizer.
  • the Monk Fruit extract is the commercially available product PureFruitTM Select, available from Tate & Lyle.
  • the Monk Fruit extract is the commercially available product PureFruitTM, available from Tate & Lyle.
  • a second aspect of the present invention provides a food or beverage product comprising the sweetener composition of the invention.
  • the food or beverage product comprises allulose and fruit extract in a total amount of about 1% to about 12% by weight based on the total weight of the food or beverage product.
  • the food or beverage product comprises allulose and fruit extract in a total amount of about 1% to about 5% by weight based on the total weight of the food or beverage product.
  • the food or beverage product comprises allulose and fruit extract in a total amount of about 4% to about 10% by weight based on the total weight of the food or beverage product.
  • the food or beverage product comprises and fruit extract in a total amount of about 6% to about 12% by weight based on the total weight of the food or beverage product.
  • the food or beverage product is a food product and the sweetener composition is provided as a coating or frosting on the surface of the food product.
  • the food or beverage product is a carbonated or non-carbonated beverage.
  • a further aspect of the present invention provides a table-top sweetener comprising the sweetener composition of the invention.
  • the table-top sweetener is a dry table-top sweetener.
  • it may take the form of tablets, granules or a powder.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 97.5% to about 99.2% and fruit extract in an amount of about 0.8% to about 2.5% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 98.7% and fruit extract in an amount of about 1.3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 98.87% and fruit extract in an amount of about 1.13% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 97.68% and fruit extract in an amount of about 2.32% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the table-top sweetener further comprises one or more nutritive sweetener.
  • the nutritive sweetener may be selected from the group consisting of sucrose, glucose, glucose syrup, isoglucose, fructose, glucose-fructose syrup, maltose, lactose, corn syrup, high fructose corn syrup, invert sugar, molasses, honey and agave.
  • the nutritive sweetener is sucrose in one preferred embodiment.
  • said nutritive sweetener may be present in an amount of up to about 30% by weight based on the total weight of the table-top sweetener.
  • the nutritive sweetener may be present in an amount of about 26% by weight based on the total weight of the table-top sweetener.
  • the table-top sweetener further comprises one or more co-sweetener selected from the group consisting of high intensity sweeteners and sugar alcohols.
  • the one or more co-sweetener may comprise stevia extracts.
  • the one or more co-sweetener may be selected from the group consisting of sucralose, aspartame and acesulfame potassium.
  • the one or more co-sweetener is selected from the group consisting of maltitol, xylitol and erythritol.
  • a bulking agent comprising the sweetener composition of the invention; a coating agent comprising the sweetener composition of the invention; a cosmetic product comprising the sweetener composition of the invention; a pharmaceutical product comprising the sweetener composition of the invention; a nutritional product comprising the sweetener composition of the invention; and a sports product comprising the sweetener composition of the invention.
  • Another aspect of the present invention provides the use of the sweetener composition of the invention in a food product, a beverage product, a pharmaceutical product, a nutritional product, a sports product, or a cosmetic product.
  • Another aspect of the present invention provides the use of the sweetener composition of the invention as a bulking agent.
  • Another aspect of the present invention provides the use of the sweetener composition of the invention as a coating agent.
  • FIG. 1 Graph illustrating the SEV level of a composition comprising allulose and PureFruitTM Select.
  • FIG. 2 Graph illustrating the sweetness temporal profile of allulose alone, PureFruitTM Select alone and a composition comprising allulose and PureFruitTM Select.
  • FIG. 3 Graph illustrating the sweetness temporal profile of allulose alone, PureFruitTM Select alone and a composition comprising allulose and PureFruitTM Select.
  • the present invention is based on the finding that allulose and at least one mogroside, when present in a composition, exhibit sweetness synergy whereby the blend is sweeter than the expected sweetness based on the sweetness of its components. Furthermore, it has been found that this blend of allulose and at least one mogroside addresses problems associated with the individual components, in particular, with regard to the off-flavor and/or undesirable temporal profile that may be associated with some mogrosides.
  • the sweetener composition Due to the presence of the zero calorie sweeteners, the sweetener composition is low or “zero” calorie. Furthermore, as a consequence of the sweetness synergy exhibited by the composition, the amount of the composition required to provide a given level of sweetness is less than would be expected in the absence of synergy, thereby allowing a further reduction in calories. Thus, the sweetener of the present invention provides enhanced sweetness, improves the balance of flavor by reducing off-taste or off-flavor, and provides a more desirable temporal profile, while at the same time allowing a significant reduction in calories compared to a sweet-equivalent amount of a conventional nutritive sweetener.
  • sweetener composition of the present invention allows delivery of an increased sweetness in food or beverage products when compared to the individual components used separately. This enhanced sweetness means that a smaller amount of sweetener can be used in these products, to provide a temporal and taste profile that closely matches that of sucrose.
  • the present invention relates to a sweetener composition
  • a sweetener composition comprising allulose and at least one mogroside.
  • allulose refers to a monosaccharide sugar of the structure shown as a Fischer projection in below Formula I. It is also known as “D-psicose”:
  • mogroside refers to a family of compounds found in plants such as Monk Fruit. Mogrosides are glycosides of cucurbitane derivatives.
  • Mogroside V (also known as esgoside) has the following formula:
  • Mogroside IV has the following formula:
  • 11-Oxomogroside V has the following formula:
  • Siamenoside I has the following formula:
  • Mogroside VI has the following formula:
  • Mogroside III E has the following formula:
  • fruit extract refers to a fruit extract or a sample taken from a fruit of a plant of the Cucurbitaceae family, comprising at least one mogroside.
  • Monk Fruit extract refers to an extract or sample taken from a Monk Fruit from the Monk Fruit plant, Siraitia grosvenorii , comprising at least one mogroside.
  • mogroside composition refers to a composition comprising at least one mogroside.
  • temporal profile of a composition, sugar or sweetener is a measure of the perceived sweetness intensity of said composition, sugar or sweetener over time.
  • a desirable or advantageous temporal profile is one wherein sweetness is observed quickly and has a short linger similar to that of sucrose.
  • sucrose equivalent value refers to the sweetness equivalent of a sweetener related to the sweetness of sucrose.
  • SEV sweetness equivalent value
  • a sweetener at an SEV value of 5 would have a sweetness similar to a 5% by weight solution of sucrose.
  • zero calorie refers to a sweetener with less than 5 calories per reference amount customarily consumed (RACC) and per labeled serving.
  • low calorie refers to a sweetener having 40 calories or fewer per reference amount customarily consumed (RACC) and per labeled serving.
  • the present invention provides a sweetener composition comprising allulose and at least one mogroside.
  • the mogroside is selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and siamenoside I or mixtures thereof. It is generally preferred that at least four mogrosides are present in the sweetener composition namely, Mogroside V, Mogroside IV, 11-Oxomogroside V and Siamenoside I. It is particularly preferred that the at least one mogroside is mogroside V.
  • the at least one mogroside is from a fruit from a plant of the Cucurbitaceae family.
  • the Cucurbitaceae family of plants includes the plant species Siraitia grosvenorrii , which is also known as the Monk Fruit plant.
  • the mogroside may be present in the sweetener composition of the present invention in an extract from a fruit of a plant of the Cucurbitaceae family.
  • the fruit extract comprises at least one mogroside. It is particularly preferred that the fruit is the Monk Fruit from the species Siraitia grosvenorrii.
  • the fruit extract or Monk Fruit extract for use in the present invention may be prepared as follows: The fruit is crushed to release its natural juices. The crushed fruit is then infused with hot water to extract the vitamins, antioxidants and sweet components. The infusion is then passed through a series of filters to obtain a pure, sweet fruit concentrate.
  • the sweetener composition of the present invention comprises allulose and a fruit extract from a fruit of a plant of the Cucurbitaceae family.
  • the fruit extract is a Monk fruit extract.
  • the fruit extract comprises a mogroside composition in an amount of at least about 50% by weight relative to the total weight of the fruit extract.
  • the fruit extract comprises a mogroside composition in an amount of about 50% to about 90% by weight relative to the total weight of the fruit extract.
  • the mogroside composition comprises at least one mogroside selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and siamenoside I or mixtures thereof.
  • mogroside composition namely, Mogroside V, Mogroside IV, 11-Oxomogroside V and Siamenoside I.
  • the fruit extract comprises about 40% to about 65% by weight of mogroside V and about 0% to about 30% by weight of mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE or siamenoside I, or mixtures thereof.
  • the fruit extract comprises about 50% to about 60% by weight of mogroside V and about 0% to about 30% by weight of mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE or siamenoside I, or mixtures thereof.
  • the fruit extract comprises about 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, or 60% by weight of mogroside V.
  • the fruit extract preferably comprises about 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% by weight of mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE or siamenoside I, or mixtures thereof.
  • Suitable fruit extracts or mogroside compositions for use in the present invention may be obtained following the methods of producing such extracts described in U.S. Pat. No. 5,411,755 and U.S. Publication. No. 2006/0003053.
  • the sweetener composition comprises allulose in an amount of at least about 97% by weight and fruit extract in an amount of at least about 0.05% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 97% to about 99.95% by weight and fruit extract in an amount of about 0.05% to about 3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98% to about 99.9% by weight and fruit extract in an amount of about 0.1% to about 2% by weight, preferably relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.5% by weight and fruit extract of about 0.5% by weight, preferably relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98% by weight and fruit extract in an amount of about 2% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.94% by weight and fruit extract in an amount of about 0.06% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.83% by weight and fruit extract in an amount of about 0.17% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 97% by weight and fruit extract in an amount of about 3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 98.5% by weight and fruit extract in an amount of about 1.5% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of about 99.6% by weight and fruit extract in an amount of about 0.4% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition comprises allulose in an amount of 97%, 97.1%, 97.2%, 97.3%, 97.4%, 97.5%, 97.6%, 97.7%, 97.8%, 97.9%, 98%, 98.1%, 98.2%, 98.3%, 98.4%, 98.5%, 98.6%, 98.7%, 98.8%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, or 99.9% by weight and fruit extract in an amount of about 0.1%.
  • the sweetener composition comprises allulose and a fruit extract in an amount of between 70/30 to 30/70 by percentage of added sweetness in terms of relative sugar equivalent value (SEV), preferably 50/50.
  • SEV relative sugar equivalent value
  • the Monk Fruit extract is the commercially available product PureFruitTM, available from Tate & Lyle or the commercially available product PureFruitTM Select, available from Tate & Lyle.
  • a further aspect of the present invention provides a food product comprising the sweetener composition of the invention.
  • a food product include a confectionary product (including, but not limited to, jelly candies, hard candies and gums), a dessert product such as, yogurt (including, but not limited to, full fat, reduced fat and fat-free dairy yoghurts, as well non-dairy and lactose-free yoghurts and frozen equivalents of all of these), frozen desserts (including, but not limited to, frozen dairy desserts such as ice-cream—including regular ice cream, soft-serve ice cream and all other types of ice cream—and frozen non-dairy desserts such as non-dairy ice cream, sorbet and the like), sweet bakery products (including, but not limited to, biscuits, cakes, rolls, pies, pastries, and cookies), pre-made sweet bakery mixes for preparing sweet bakery products, pie fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as
  • the food product may be an animal feed product.
  • the food product of the invention may comprise the sweetener composition as a coating or frosting formed on the surface of the product. This coating improves the flavor of the food product as well as its shelf life.
  • a beverage product comprising the sweetener composition of the present invention.
  • a beverage product include a carbonated beverage (including, but not limited to, soft carbonated beverages), a non-carbonated beverage (including, but not limited to, soft non-carbonated beverages such as flavored waters and sweet tea or coffee based beverages), fruit-flavored beverage, fruit-juice, tea, milk, coffee especially those which are reduced sugar or low sugar products.
  • a carbonated beverage including, but not limited to, soft carbonated beverages
  • a non-carbonated beverage including, but not limited to, soft non-carbonated beverages such as flavored waters and sweet tea or coffee based beverages
  • fruit-flavored beverage including, but not limited to, soft non-carbonated beverages such as flavored waters and sweet tea or coffee based beverages
  • fruit-flavored beverage including, but not limited to, soft non-carbonated beverages such as flavored waters and sweet tea or coffee based beverages
  • fruit-flavored beverage including, but not limited to, soft non-carbonated beverages such as flavored waters and sweet tea or coffee based beverages
  • a further aspect of the present invention provides a table-top sweetener comprising the sweetener composition of the invention.
  • the table-top sweetener is a dry table-top sweetener.
  • it may take the form of tablets, granules or a powder.
  • Liquid table-top sweeteners may also be contemplated, and typically take the form of an aqueous solution of the components.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 97.5% to about 99.2% and fruit extract in an amount of about 0.8% to about 2.5% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 98.7% and fruit extract in an amount of about 1.3% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 98.87% and fruit extract in an amount of about 1.13% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the sweetener composition of the table-top sweetener comprises allulose in an amount of about 97.68% and fruit extract in an amount of about 2.32% by weight relative to the total weight of allulose and fruit extract in the composition.
  • the table-top sweetener further comprises one or more nutritive sweetener.
  • the nutritive sweetener may be selected from the group consisting of sucrose, glucose, glucose syrup, isoglucose, fructose, glucose-fructose syrup, maltose, lactose, corn syrup, high fructose corn syrup, invert sugar, molasses, honey and agave.
  • the nutritive sweetener is sucrose in one preferred embodiment.
  • said nutritive sweetener may be present in an amount of up to about 30% by weight based on the total weight of the table-top sweetener.
  • the nutritive sweetener may be present in an amount of about 26% by weight based on the total weight of the table-top sweetener.
  • the table-top sweetener further comprises one or more co-sweetener selected from the group consisting of high intensity sweeteners and sugar alcohols.
  • Stevia extracts as well as sweeteners comprising any one or more steviol glycoside, may be used as the one or more co-sweetener of the present invention. Extracts or sweeteners comprising rebaudioside A (Reb A) are particularly preferred.
  • Various synthetic high potency sweeteners may also be used as the one or more co-sweetener of the present invention.
  • Specific examples include sucralose, aspartame and acesulfame potassium (Ace K).
  • sugar alcohols may also be used as the one or more co-sweetener of the present invention.
  • Specific examples include maltitol, xylitol and erythritol.
  • Another aspect of the present invention provides a bulking agent comprising the sweetener composition of the invention.
  • a further aspect of the present invention provides a coating agent comprising the sweetener composition of the invention.
  • a separate aspect of the present invention provides a pharmaceutical product comprising the sweetener composition of the invention.
  • Another aspect of the present invention provides a nutritional or sports product comprising the sweetener composition of the invention.
  • Another aspect of the present invention provides a cosmetic product comprising the sweetener composition of the invention.
  • the amount of the sweetener composition of the invention present in a food product, a beverage product, a pharmaceutical product, a nutritional product, a sports product, or a cosmetic product will depend upon the type and amount of sweetener present in the sweetener composition and the desired sweetness of the food or beverage product.
  • the food or beverage product comprises allulose and fruit extract in a total amount of about 1% to about 12% by weight based on the total weight of the food or beverage product.
  • the food or beverage product comprises allulose and fruit extract in a total amount of about 4% to about 10% by weight based on the total weight of the food or beverage product.
  • the food or beverage product comprises and fruit extract in a total amount of about 6% to about 12% by weight based on the total weight of the food or beverage product.
  • An alternative aspect of the present invention provides the use of the sweetener composition of the invention in a food product, a beverage product, a pharmaceutical product, a nutritional product, a sports product, or a cosmetic product, as a bulking agent or as a coating agent.
  • the sweetener composition may be formulated in any ingestible form, for example, as a syrup, in powder form, tablet form, as granules, in a solution or in any other suitable form including beverages and food products.
  • the sweetener composition of the invention exhibits a sucrose equivalent value (SEV) greater than the predicted value based on its individual components. Therefore, the sweetener composition of the present invention displays sweetness synergy.
  • SEV sucrose equivalent value
  • the equal-molar mixtures were tested against reference samples for the panelists to determine SEV values.
  • Reference mixtures were 4%, 6%, 8%, 10%, 12%, and 14% sucrose in neutral pH water.
  • Results were collected in EyeQuestion for calculating approximate SEV level of each test sample.
  • FIG. 1 illustrates the SEV yielded for the sweetener composition of the invention. This value was compared with the predicted SEV for each of the individual component parts (as illustrated by the straight shaded line on each graph). Surprisingly, the composition of the invention, comprising allulose and PureFruitTM Select exhibited sweetness synergy. The composition yielded an SEV of 9.85, which was a higher SEV via p-value for z-test above predicted 50/50 SEV values for the blend at a greater than 90% confidence interval.
  • the sweetener composition of the present invention exhibits a statistically significant sweetness synergy.
  • Temporal profile was completed with a trained descriptive panel. Panelists had several orientation rounds of the test samples to familiarize themselves with the protocol and the test samples. The tests were conducted as complete block designs in 3 replicates with the trained panel and were done over two testing days (one for each formula set). The presentation order was rotated. The solutions were served in 2 ounce (56 g) soufflé cups labeled with 3-digit codes, and panelists received 20 ml of each sample and were instructed to use the entire sample. Panelists were instructed to sample the product by placing the sample in their mouths and swallowing or spitting out the sample immediately while starting their intensity rating for sweetness at the same time using EyeQuestion. Intensity ratings for sweetness were collected for 2 minutes. Panelists had a two minute wait time between samples and at least a 10 minute break in-between repetitions. Panelists cleaned their palates with bottled water and unsalted crackers.
  • FIGS. 2 and 3 The sweetness temporal profile reported for the composition of the invention is shown in FIGS. 2 and 3 .
  • FIG. 2 illustrates sweetness onset and reports the normalized maximum intensity for each sample over a time period 0 to 140 seconds.
  • FIG. 3 illustrates sweetness linger and reports the normalized maximum intensity for each sample over a time period 0 to 20 seconds.
  • the composition of the invention improves the temporal profile relative to PureFruit SelectTM alone. As illustrated in FIG. 2 , the temporal onset is quicker and as illustrated in FIG. 3 the temporal linger is shorter, in the composition comprising allulose and PureFruit SelectTM mixture.
  • the temporal profile is similar to that of allulose alone and sucrose.
  • the temporal profile of sucrose is illustrated in FIGS. 4 and 5 .
  • PureFruitTM Select Mixing PureFruitTM Select with allulose improves the temporal profile onset and linger properties of PureFruitTM Select.
  • Sample 1 Sample 2
  • Sample 3 Truvia TM Average rating 2.4 2.2 2.2 1.2
  • allulose can make low calorie table-top sweetener taste more like sugar (sucrose). It is also unexpectedly found that allulose-based low or zero calorie table top sweetener taste significantly better than an erythritol-based table top product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Public Health (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Preparation (AREA)
  • Cosmetics (AREA)
  • Epidemiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Oral & Maxillofacial Surgery (AREA)
  • Birds (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Mycology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)
US14/777,047 2013-03-15 2014-03-14 Improved sweetener Abandoned US20160029678A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US14/777,047 US20160029678A1 (en) 2013-03-15 2014-03-14 Improved sweetener

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201361793707P 2013-03-15 2013-03-15
PCT/GB2014/050814 WO2014140634A1 (en) 2013-03-15 2014-03-14 Improved sweetener
US14/777,047 US20160029678A1 (en) 2013-03-15 2014-03-14 Improved sweetener

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2014/050814 A-371-Of-International WO2014140634A1 (en) 2013-03-15 2014-03-14 Improved sweetener

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US17/093,122 Continuation US20210051991A1 (en) 2013-03-15 2020-11-09 Sweetener

Publications (1)

Publication Number Publication Date
US20160029678A1 true US20160029678A1 (en) 2016-02-04

Family

ID=48747052

Family Applications (3)

Application Number Title Priority Date Filing Date
US14/212,196 Active US9854827B2 (en) 2013-03-15 2014-03-14 Sweetener
US14/777,047 Abandoned US20160029678A1 (en) 2013-03-15 2014-03-14 Improved sweetener
US17/093,122 Abandoned US20210051991A1 (en) 2013-03-15 2020-11-09 Sweetener

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US14/212,196 Active US9854827B2 (en) 2013-03-15 2014-03-14 Sweetener

Family Applications After (1)

Application Number Title Priority Date Filing Date
US17/093,122 Abandoned US20210051991A1 (en) 2013-03-15 2020-11-09 Sweetener

Country Status (15)

Country Link
US (3) US9854827B2 (pl)
EP (2) EP3427600B1 (pl)
JP (1) JP6457955B2 (pl)
KR (1) KR102213010B1 (pl)
CN (1) CN105307513B (pl)
AR (1) AR095477A1 (pl)
AU (1) AU2014229725B2 (pl)
BR (1) BR112015022976B1 (pl)
CA (1) CA2906899C (pl)
GB (1) GB201309077D0 (pl)
IL (1) IL241630B (pl)
MX (1) MX365431B (pl)
PL (2) PL3427600T3 (pl)
TW (1) TWI646103B (pl)
WO (1) WO2014140634A1 (pl)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018089469A1 (en) * 2016-11-08 2018-05-17 Purecircle Usa Inc. Novel mogrosides and use thereof
US20190218488A1 (en) * 2016-10-07 2019-07-18 Cj Cheiljedang Corporation Method for improving aftertaste of alcoholic beverages using allulose
WO2019143916A1 (en) * 2018-01-18 2019-07-25 Merisant US, Inc. Liquid sweetener compositions
WO2021216504A1 (en) * 2020-04-20 2021-10-28 The Coca-Coca Company Beverages comprising siamenoside i with enhanced flavor

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9101162B2 (en) * 2010-09-03 2015-08-11 Purecircle Sdn Bhd High-purity mogrosides and process for their purification
GB2508586B (en) 2012-09-27 2020-09-02 Tate & Lyle Ingredients Americas Llc A protein
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
GB2526383B (en) * 2014-05-20 2018-01-31 Tate & Lyle Ingredients Americas Llc Improved sweetener
MX2017010860A (es) * 2015-02-24 2018-01-23 Tate & Lyle Ingredients Americas Llc Jarabes de alulosa.
MY190296A (en) * 2015-10-29 2022-04-12 Firmenich Incorporated High intensity sweeteners
AU2016352321A1 (en) * 2015-11-12 2018-07-05 Petiva Private Limited Food and beverage products comprising low calorie, low glycemic index (GI), and sustained energy release sugar composition
CA3012106C (en) 2016-03-09 2020-06-02 Cj Cheiljedang Corporation Allulose-containing syrup composition and food containing same
CN105919016A (zh) * 2016-04-29 2016-09-07 清流县冠裕食品有限公司 罐头食品甜味剂配方
CN106418426A (zh) * 2016-06-21 2017-02-22 厦门华高食品科技有限公司 一种高甜度、零热量液态甜味剂及制备方法
US20190297931A1 (en) 2016-08-12 2019-10-03 Pfeifer & Langen GmbH & Co. KG Liquid allulose composition
KR101975666B1 (ko) * 2016-09-01 2019-05-07 씨제이제일제당 (주) 알룰로스를 포함하는 과일 잼 및 이의 제조방법
KR101898221B1 (ko) * 2016-09-29 2018-09-12 주식회사 삼양사 알룰로스 시럽 및 이의 제조 방법
BR112019023104A2 (pt) 2017-05-03 2020-11-03 Firmenich Incorporated métodos para fazer adoçante de alta intensidade
JP7285788B2 (ja) * 2017-05-19 2023-06-02 ザ コカ・コーラ カンパニー シアメノシドｉ甘味料入り組成物及びその使用
MX2019014119A (es) * 2017-06-02 2020-02-07 Givaudan Sa Composiciones.
KR20190049564A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 팝콘 코팅용 파우더 및 이의 제조방법
KR102219193B1 (ko) * 2017-11-10 2021-02-24 씨제이제일제당 주식회사 알룰로스를 함유한 미질 개선 조성물
CN108094772A (zh) * 2017-12-08 2018-06-01 桂林莱茵生物科技股份有限公司 一种罗汉果果汁及其制备方法
JP7087080B2 (ja) * 2017-12-12 2022-06-20 サムヤン コーポレイション 低カロリー飲料
WO2020005021A1 (ko) * 2018-06-28 2020-01-02 주식회사 삼양사 감미료 분말 조성물 및 이의 제조 방법
KR102414674B1 (ko) * 2018-08-10 2022-06-29 주식회사 삼양사 감미료 분말 조성물 및 이의 제조 방법
EP4152954A4 (en) * 2020-05-19 2024-06-26 EPC Natural Products Co., Ltd. SWEETENER AND FLAVOURING COMPOSITIONS
CN112042917B (zh) * 2020-09-21 2023-08-25 湖南华诚生物资源股份有限公司 一种减糖甜味剂产品及其制备方法与应用
US20220267817A1 (en) * 2021-02-20 2022-08-25 Loren Miles Natural Sweetener Compositions
CN113289025B (zh) * 2021-03-11 2022-08-26 湖南华诚生物资源股份有限公司 一种改善罗汉果甜苷滋味口感的高倍甜味剂及其制备方法
WO2024163463A1 (en) * 2023-01-30 2024-08-08 The Coca-Cola Company Siamenoside i sweetened beverages with mogroside blends
KR102578244B1 (ko) * 2023-03-30 2023-09-14 인테이크 주식회사 나한과 추출물 및 효소처리 스테비아가 포함된 감미료 조성물 및 이의 제조방법

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994018855A1 (en) * 1993-02-16 1994-09-01 The Procter & Gamble Company Sweet beverages and sweetening compositions
US20090304891A1 (en) * 2006-11-10 2009-12-10 Matsutani Chemical Industry Co., Ltd. Sweetener containing d-psicose and foods and drinks obtained by using the same
US20100285195A1 (en) * 2007-02-23 2010-11-11 Leanne Fisher Methods of Making Sweetener Compositions

Family Cites Families (71)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4570029A (en) 1985-03-04 1986-02-11 Uop Inc. Process for separating isoprene
US4692514A (en) 1985-12-20 1987-09-08 Uop Inc. Process for separating ketoses from alkaline- or pyridine-catalyzed isomerization products
US4880920A (en) 1985-12-20 1989-11-14 Uop Process for separating ketoses from alkaline-or pyridine-catalyzed isomerization products
CA1292988C (en) 1987-08-11 1991-12-10 Chin-Hsiung Chang Process for separating psicose from another ketose
AU8922191A (en) 1990-12-21 1992-04-15 Wm. Wrigley Jr. Company Chewing gum with improved taste perception employing invert sugar humectant
JP3333969B2 (ja) 1992-10-08 2002-10-15 株式会社林原生物化学研究所 Ｄ−ケトヘキソース・３−エピメラーゼとその製造方法並びに用途
US5411755A (en) 1993-02-16 1995-05-02 The Procter & Gamble Company Process and composition for sweet juice from cucurbitaceae fruit
AR015498A1 (es) 1997-12-17 2001-05-02 Nutrasweet Co Composiciones de edulcorante de mesa.
US7186431B1 (en) 1998-08-27 2007-03-06 Barnard Stewart Silver Sweetening compositions and foodstuffs comprised thereof
US6051236A (en) 1998-11-12 2000-04-18 Pacifichealth Laboratories, Inc. Composition for optimizing muscle performance during exercise
JP4473980B2 (ja) 1999-06-24 2010-06-02 株式会社林原生物化学研究所 糖質複合体結晶とその製造方法
CN1116250C (zh) 2000-03-17 2003-07-30 四川省阆中市兴光水肥研究所 全元植物营养素流体及其生产方法
JP4627841B2 (ja) 2000-06-08 2011-02-09 国立大学法人 香川大学 プシコースの分離方法
US20020197352A1 (en) 2001-04-02 2002-12-26 Pacifichealth Laboratories, Inc. Sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise
TW572878B (en) 2001-05-11 2004-01-21 Fushimi Pharmaceutical Co Ltd Method for production of sugar alcohol
EP1538200B1 (en) 2002-05-22 2017-04-05 Matsutani Chemical Industry Co., Ltd. Method of utilizing physiological activity of rare saccharide and compositions containing rare saccharide
US20050013915A1 (en) 2003-07-14 2005-01-20 Riha William E. Mixtures with a sweetness and taste profile of high fructose corn syrup (HFCS) 55 comprising HFCS 42 and acesulfame K
US20050037121A1 (en) 2003-08-11 2005-02-17 Susanne Rathjen Mixtures of high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure sucrose
AU2011203233A1 (en) 2003-08-25 2011-07-21 Cargill, Incorporated Beverage compositions comprising monatin and methods of making same
BRPI0413931A (pt) 2003-08-25 2006-10-24 Cargill Inc composições de bebida compreendendo monatina e métodos para sua fabricação
US20050095271A1 (en) 2003-10-23 2005-05-05 Crank Sports, Inc. Electrolyte Energy Gel
JP5421512B2 (ja) 2004-01-30 2014-02-19 帝國製薬株式会社 Ｄ−プシコースの血糖上昇抑制効果の利用
JP4761424B2 (ja) 2004-03-17 2011-08-31 株式会社希少糖生産技術研究所 Ｌ−プシコース結晶、その製造方法および、糖試薬キット
JP4724824B2 (ja) 2004-03-19 2011-07-13 国立大学法人 香川大学 希少糖のｔリンパ球の増殖抑制への使用
US20080221044A1 (en) 2004-05-26 2008-09-11 National University Corporation Kagawa University Composition for Inhibiting the Onset of Arteriosclerosis and Inhibition Method
US8449933B2 (en) 2004-06-30 2013-05-28 The Procter & Gamble Company Method for extracting juice from plant material containing terpene glycosides and compositions containing the same
WO2006093292A1 (ja) 2005-03-04 2006-09-08 National University Corporation Kagawa University D-プシコースとd-アロースの複合体結晶性糖質およびその製造方法
US20070020358A1 (en) 2005-03-18 2007-01-25 Mower Thomas E Sports drink concentrate
JP5171249B2 (ja) 2005-03-23 2013-03-27 株式会社希少糖生産技術研究所 Ｄ−プシコースの血糖値日内異常上昇抑制の用途
KR100744479B1 (ko) 2005-06-01 2007-08-01 씨제이 주식회사 사이코스 에피머화 효소에 의한 사이코스의 생산 방법
JP5116071B2 (ja) 2005-07-20 2013-01-09 帝國製薬株式会社 Ｄ−アロースおよびｄ−プシコースの抗神経因性疼痛効果の利用
JP5240810B2 (ja) 2005-07-20 2013-07-17 帝國製薬株式会社 Ｄ−プシコースの血中ｄ−フラクトース濃度上昇抑制への使用
JP5645183B2 (ja) 2005-07-20 2014-12-24 帝國製薬株式会社 Ｄ−プシコースを有効成分として含む肥満状態改善剤
EP1956088B1 (en) 2005-11-15 2013-10-23 Hayashibara Co., Ltd. Ketose 3-epimerase, process for production thereof, and use thereof
US20070116823A1 (en) 2005-11-23 2007-05-24 The Coca-Cola Company High-potency sweetener for hydration and sweetened hydration composition
JP4822272B2 (ja) 2006-08-25 2011-11-24 国立大学法人 香川大学 食品または医薬品の芳香を改善する方法
EP2098227B1 (en) 2006-11-10 2013-07-24 Matsutani Chemical Industry Co., Ltd. Noncarious material and anticarious agent containing rare sugar
US20100130435A1 (en) 2006-11-17 2010-05-27 National University Corporation Kagawa University Utilization of the function of rare sugar as promoter for the migration of glucokinase from nucleus to cytoplasm
KR100832339B1 (ko) 2006-12-11 2008-05-26 솔젠트 (주) 과당을 사이코스로 전환하는 신규한 시노리조비움 속균주와 이를 이용한 사이코스 생산법
GB0703524D0 (en) 2007-02-23 2007-04-04 Cadbury Schweppes Plc Improved sweetener compositions
US20080260925A1 (en) 2007-04-23 2008-10-23 Galen Paul Zink Means for replacing common sugars if foods for enhanced nutrition
ES2702991T3 (es) 2007-05-18 2019-03-06 Matsutani Kagaku Kogyo Kk Nuevo edulcorante que tiene un sabor similar al azúcar y procedimiento de producción y uso del mismo
US20080292765A1 (en) 2007-05-22 2008-11-27 The Coca-Cola Company Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses
JP4386937B2 (ja) 2007-10-22 2009-12-16 合同会社希少糖生産技術研究所 食品のゲル形成性を改善する方法
KR101523701B1 (ko) 2008-03-12 2015-06-01 주식회사 케이엠더블유 무선통신기기의 함체장치
JP5535456B2 (ja) 2008-07-09 2014-07-02 松谷化学工業株式会社 食物繊維と希少糖を含む生体機能改善組成物。
JP5876205B2 (ja) 2009-02-06 2016-03-02 松谷化学工業株式会社 Ｄ−ソルボースからなる甘味料におけるｄ−ソルボースの甘味の不足や、甘味の持続を改良する方法
CN102365290B (zh) 2009-03-30 2014-12-31 松谷化学工业株式会社 与含有规定量目标己糖的原料糖不同的糖组成的糖组合物制造方法以及所制造的糖组合物的用途
KR20110035805A (ko) 2009-09-30 2011-04-06 씨제이제일제당 (주) 사이코스-에피머화 효소의 고정화 및 이를 이용한 사이코스의 제조방법
KR101106253B1 (ko) 2009-10-16 2012-01-18 경상대학교산학협력단 사이코스 3-에피머라제 효소를 코딩하는 폴리뉴클레오티드를 포함하는 대장균 및 그를 이용하여 사이코스를 생산하는 방법
RU2572756C2 (ru) * 2009-12-28 2016-01-20 Дзе Кока-Кола Компании Усилители сладости, их композиции и способы применения
KR101189640B1 (ko) 2010-03-26 2012-10-12 씨제이제일제당 (주) Ｄ-사이코스 결정을 제조하는 방법
JP2011205913A (ja) 2010-03-29 2011-10-20 Kishoto Seisan Gijutsu Kenkyusho:Kk 機能性異性化糖の複合体結晶糖質およびその製造方法
WO2011139959A1 (en) 2010-05-03 2011-11-10 Cargill, Incorporated Reduced calorie and sugar-free coating for food products comprising erythritol and a bulking agent
JP5764308B2 (ja) 2010-09-16 2015-08-19 松谷化学工業株式会社 酒類およびビール風味飲料の味質の改善方法
JP5731784B2 (ja) 2010-09-29 2015-06-10 松谷化学工業株式会社 食感食味の優れたベーカリー製品及びその製造法
JP5859191B2 (ja) 2010-09-29 2016-02-10 松谷化学工業株式会社 高甘味度甘味料に対する呈味改良組成物およびその応用
JP6216493B2 (ja) 2011-06-24 2017-10-18 国立大学法人 香川大学 寿命延長剤
CN103765020B (zh) 2011-08-01 2016-08-24 Pem管理股份有限公司 小型平头销
US20130136838A1 (en) 2011-09-09 2013-05-30 Rafael I. San Miguel Sweetener blend compositions
PL2756763T3 (pl) 2011-09-15 2018-05-30 Cj Cheiljedang Corp Kompozycja słodząca dla łagodzenia cukrzycy, zawierająca składnik ulegający powolnemu trawieniu
KR101307947B1 (ko) 2011-11-30 2013-09-12 씨제이제일제당 (주) 싸이코스를 유효성분으로 하는 에쿠올 농도 상승제
JP6099870B2 (ja) 2012-01-06 2017-03-22 松谷化学工業株式会社 スクロースとｄ−プシコースを含む新規甘味料
GB201217700D0 (en) * 2012-08-01 2012-11-14 Tate & Lyle Ingredients Sweetener compositions containing rebaudioside B
WO2014025235A1 (ko) 2012-08-10 2014-02-13 주식회사 삼양제넥스 사이코스 에피머화 효소 및 이를 이용한 사이코스로 전환용 조성물
CN102876817B (zh) 2012-09-24 2015-04-01 厦门世达膜科技有限公司 一种分离果葡糖浆中的葡萄糖和阿洛酮糖的方法
US20140087049A1 (en) * 2012-09-26 2014-03-27 International Food Network Inc Shelf Stable Liquid Sweetener and Flavor Additive
JP5314207B1 (ja) 2013-03-14 2013-10-16 株式会社 伊藤園 ミネラル含有飲料及びその製造方法、並びにミネラル含有飲料の塩味抑制方法
US20140272068A1 (en) * 2013-03-14 2014-09-18 Indra Prakash Beverages containing rare sugars
JP5308585B1 (ja) 2013-03-14 2013-10-09 株式会社 伊藤園 果汁含有飲料、及びその製造方法、並びに果汁含有飲料の爽快感向上方法及び後味感改善方法
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994018855A1 (en) * 1993-02-16 1994-09-01 The Procter & Gamble Company Sweet beverages and sweetening compositions
US20090304891A1 (en) * 2006-11-10 2009-12-10 Matsutani Chemical Industry Co., Ltd. Sweetener containing d-psicose and foods and drinks obtained by using the same
US20100285195A1 (en) * 2007-02-23 2010-11-11 Leanne Fisher Methods of Making Sweetener Compositions

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190218488A1 (en) * 2016-10-07 2019-07-18 Cj Cheiljedang Corporation Method for improving aftertaste of alcoholic beverages using allulose
WO2018089469A1 (en) * 2016-11-08 2018-05-17 Purecircle Usa Inc. Novel mogrosides and use thereof
WO2019143916A1 (en) * 2018-01-18 2019-07-25 Merisant US, Inc. Liquid sweetener compositions
WO2021216504A1 (en) * 2020-04-20 2021-10-28 The Coca-Coca Company Beverages comprising siamenoside i with enhanced flavor

Also Published As

Publication number Publication date
US9854827B2 (en) 2018-01-02
PL3427600T3 (pl) 2021-02-22
AU2014229725A1 (en) 2015-10-29
MX365431B (es) 2019-06-03
KR20150130323A (ko) 2015-11-23
CA2906899A1 (en) 2014-09-18
IL241630B (en) 2019-06-30
EP3427600B1 (en) 2020-05-13
MX2015013037A (es) 2016-10-03
TW201441244A (zh) 2014-11-01
CA2906899C (en) 2021-05-18
JP6457955B2 (ja) 2019-01-23
JP2016509858A (ja) 2016-04-04
GB201309077D0 (en) 2013-07-03
PL2983511T3 (pl) 2019-04-30
BR112015022976B1 (pt) 2022-01-11
AU2014229725B2 (en) 2017-04-13
TWI646103B (zh) 2019-01-01
WO2014140634A1 (en) 2014-09-18
US20210051991A1 (en) 2021-02-25
US20140271748A1 (en) 2014-09-18
AR095477A1 (es) 2015-10-21
CN105307513A (zh) 2016-02-03
EP3427600A1 (en) 2019-01-16
BR112015022976A8 (pt) 2021-03-16
BR112015022976A2 (pt) 2017-07-18
EP2983511A1 (en) 2016-02-17
EP2983511B1 (en) 2018-08-29
CN105307513B (zh) 2019-04-12
KR102213010B1 (ko) 2021-02-08

Similar Documents

Publication Publication Date Title
US20210051991A1 (en) Sweetener
US9635879B2 (en) Sweetener
CA2949595C (en) Improved sweetener
US20160050958A1 (en) Improved sweetener

Legal Events

Date Code Title Description
AS Assignment

Owner name: TATE & LYLE INGREDIENTS AMERICAS LLC, ILLINOIS

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:WOODYER, RYAN D.;COHEN, JASON C.;BRIDGES, JOHN R.;AND OTHERS;SIGNING DATES FROM 20150910 TO 20150911;REEL/FRAME:036577/0612

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE AFTER FINAL ACTION FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: ADVISORY ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STCV Information on status: appeal procedure

Free format text: NOTICE OF APPEAL FILED

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION

AS Assignment

Owner name: TATE & LYLE SOLUTIONS USA LLC, ILLINOIS

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TATE & LYLE INGREDIENTS AMERICAS LLC;REEL/FRAME:059516/0331

Effective date: 20220215