Abstract: Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.

Abstract: Polyurethane foams are described, as well as the production of such polyurethane foams by the reaction between a natural polyol, such as sucrose or a blend of mono- or disaccharides in place of the standard hydrocarbon-based polyol component, an ionic liquid or a deep eutectic solvent, a polyisocyanate and water in the presence of a suitable polyurethane forming catalyst and optionally a flame retardant, and optionally one or more components such as surfactants and/or emulsifiers. The resultant polyurethane foam can exhibit a bio-based solid content ranging from about 17% to 30%, may be formulated in a variety of foam densities for a variety of applications, and in the instance where a flame retardant has been added in an appropriate amount, exhibits a high degree of fire and burn resistance, as exhibited by the flame spread index and/or the smoke spread values.

Abstract: Polyurethane foams are described, as well as the production of such polyurethane foams by the reaction between a natural polyol, such as sucrose or a blend of mono- or disaccharides in place of the standard hydrocarbon-based polyol component, an ionic liquid or a deep eutectic solvent, a polyisocyanate and water in the presence of a suitable polyurethane forming catalyst and optionally a flame retardant, and optionally one or more components such as surfactants and/or emulsifiers. The resultant polyurethane foam can exhibit a bio-based solid content ranging from about 17% to 30%, may be formulated in a variety of foam densities for a variety of applications, and in the instance where a flame retardant has been added in an appropriate amount, exhibits a high degree of fire and burn resistance, as exhibited by the flame spread index and/or the smoke spread values.

Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-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 reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and/or a Lo Han Guo extract, including one or more mogrosides.

Abstract: Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.

Abstract: A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functional food additives and pharmaceutically and nutritionally active ingredients.