Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
Type:
Grant
Filed:
May 3, 2019
Date of Patent:
March 8, 2022
Assignees:
EPC Natural Products Co., Ltd.
Inventors:
Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
Type:
Grant
Filed:
May 3, 2019
Date of Patent:
February 22, 2022
Assignee:
EPC NATURAL PRODUCTS CO., LTD.
Inventors:
Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
Abstract: A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.
Type:
Grant
Filed:
November 8, 2016
Date of Patent:
November 2, 2021
Assignee:
CoextrusionSolutions, LLC
Inventors:
Jozinus Johannus Jacobus Petrus Kobussen, Tony J. Haun
Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
Type:
Grant
Filed:
May 3, 2019
Date of Patent:
October 26, 2021
Assignee:
EPC Natural Products Co., Ltd.
Inventors:
Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
Type:
Grant
Filed:
May 3, 2019
Date of Patent:
October 19, 2021
Assignees:
EPC NATURAL PRODUCTS, LTD.
Inventors:
Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
Abstract: This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.
Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
Type:
Grant
Filed:
May 3, 2019
Date of Patent:
August 31, 2021
Assignees:
EPC NATURAL PRODUCTS CO., LTD.
Inventors:
Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi