Noncarbohydrate Sweetener Or Composition Containing Same Patents (Class 426/548)
  • Patent number: 11206857
    Abstract: The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.
    Type: Grant
    Filed: December 18, 2019
    Date of Patent: December 28, 2021
    Assignee: SWEET GREEN FIELDS INTERNATIONAL CO., LIMITED
    Inventors: Jingang Shi, Hansheng Wang
  • Patent number: 11186881
    Abstract: A method of production of a homogeneous powdered product from a starting product in a liquid state, the starting product having sugars as at least 60% of its total solids, the method comprising: in the absence of air; pressurizing the starting product to a pressure greater than 1 bar; injecting a gas into the starting product to form a mixture in which the starting product is substantially saturated by the gas; and degassing the mixture into a continuous stream of transport gas such that, on contact with the transport gas, water from the mixture evaporates to leave the homogeneous powdered product.
    Type: Grant
    Filed: May 10, 2018
    Date of Patent: November 30, 2021
    Assignee: BIOMASS TECHNOLOGIES PTY LTD
    Inventors: Maxwell Scott, Rodney Brown
  • Patent number: 11155888
    Abstract: Stevia compositions are prepared from Stevia rebaudiana Bertoni extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.
    Type: Grant
    Filed: September 24, 2015
    Date of Patent: October 26, 2021
    Assignee: PURECIRCLE USA INC.
    Inventor: Avetik Markosyan
  • Patent number: 11154071
    Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.
    Type: Grant
    Filed: July 22, 2015
    Date of Patent: October 26, 2021
    Assignee: Givaudan SA
    Inventors: Zhonghua Jia, Xiaogen Yang
  • Patent number: 11122824
    Abstract: Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.
    Type: Grant
    Filed: July 16, 2020
    Date of Patent: September 21, 2021
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Makoto Nakajima, Yasuyuki Kobayashi
  • Patent number: 11066688
    Abstract: The present invention relates to a composition comprising one or more steviol glycosides which composition comprises nitrogen in an amount of no more than about 1000 ppm. The invention also relates to a method for preparing a steviol glycoside composition, which method comprises: providing a steviol glycoside composition; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution. The invention also relates to a method for reducing the nitrogen content of a steviol glycoside composition, which method comprises: providing a steviol glycoside composition which comprises nitrogen; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution, thereby to reduce the amount of nitrogen in the steviol glycoside composition.
    Type: Grant
    Filed: July 11, 2016
    Date of Patent: July 20, 2021
    Assignee: DSM IP ASSETS B.V.
    Inventors: Robert Geertman, Igor Galaev
  • Patent number: 11045401
    Abstract: A co-crystallization composition containing erythritol and an active; a method of making the co-crystallization composition; and a method of using the co-crystallization composition are disclosed.
    Type: Grant
    Filed: June 24, 2014
    Date of Patent: June 29, 2021
    Assignee: Heartland Consumer Products LLC
    Inventors: Shyhyuan Liao, Joseph R. Panarisi, Steven J. Catani
  • Patent number: 11019837
    Abstract: This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.
    Type: Grant
    Filed: November 8, 2017
    Date of Patent: June 1, 2021
    Assignee: PEPSICO, INC.
    Inventors: Khushal Brijwani, William Mutilangi
  • Patent number: 11019831
    Abstract: The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.
    Type: Grant
    Filed: October 31, 2017
    Date of Patent: June 1, 2021
    Assignee: SAMYANG CORPORATION
    Inventors: Tae-Chul Han, Bong Chan Kim, Yong-In Kim, Il Seo, Seung Mi Lee, Hye Jin Lim
  • Patent number: 11008407
    Abstract: Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material having an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material having the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.
    Type: Grant
    Filed: December 13, 2018
    Date of Patent: May 18, 2021
    Assignee: CP Kelco ApS
    Inventors: Jan Aae Staunstrup, Carsten Klit, Jens Eskil Trudsø, Tommy Ewi Pedersen, Donald F. Hiscock
  • Patent number: 10987250
    Abstract: The present invention relates generally to devices and methods for treating ear infections and clearing excess fluid from Eustachian tubes.
    Type: Grant
    Filed: June 7, 2017
    Date of Patent: April 27, 2021
    Assignee: Try This First, Inc.
    Inventors: Scott Morehouse, Bradley Castillo, Gordon L Rogers
  • Patent number: 10968470
    Abstract: The application provides a method for preparing rubusoside comprising steps of raw material crushing, flash extraction, double centrifugations, macroporous resin purification, desorption, enzymatic hydrolysis, organic film decoloring, concentration, crystallization and drying. The application optimizes the quality control of key process such as extraction, separation, purification and decolorization, and can obtain the rubusoside product with purity more than 99%, and the product is white, no bitterness, less solvent residue, no pesticide residue, and stable quality.
    Type: Grant
    Filed: September 14, 2017
    Date of Patent: April 6, 2021
    Assignee: Guilin Layn Natural Ingredients Corp.
    Inventors: Jun Zhao, Yunfei Song, Wenguo Yang, Linfeng Zhang, Meiying Yang, Yuyu Li
  • Patent number: 10912733
    Abstract: An effervescent tablet that exhibits rapid disintegration is disclosed. The effervescent tablet includes an effervescent agent that includes an acid and a base, a directly compressible sugar binder, a sweetener that includes at least one of Stevia and Monk fruit, a flavor agent that includes a gum Arabic carrier, and a lubricant derived from rice hulls.
    Type: Grant
    Filed: April 3, 2019
    Date of Patent: February 9, 2021
    Assignee: Amerilab Technologies, Inc.
    Inventors: Carrie Kraling, Sarah Olson
  • Patent number: 10905146
    Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
    Type: Grant
    Filed: October 4, 2013
    Date of Patent: February 2, 2021
    Assignees: The Coca-Cola Company
    Inventors: Indra Prakash, Gil Ma, Avetik Markosyan, Youlung Chen
  • Patent number: 10905140
    Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.
    Type: Grant
    Filed: September 27, 2019
    Date of Patent: February 2, 2021
    Assignee: GIVAUDAN S.A.
    Inventors: Zhonghua Jia, Xiaogen Yang, Chad Allen Hansen, Charles Benjamin Naman, Christopher Todd Simons, Jay Patrick Slack, Kimberley Gray
  • Patent number: 10906927
    Abstract: Novel steviol glycoside compounds characterized by a first group of four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds 1-4. These compounds can be present in a composition with other steviol glycosides (e.g., Reb D and Reb M) to enhance their solubilities. Accordingly, the novel compounds can facilitate the preparation of aqueous compositions having a higher concentration of steviol glycosides. A steviol glycoside composition including one or more of compounds 1-4 can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, nutraceuticals, and the like.
    Type: Grant
    Filed: August 28, 2019
    Date of Patent: February 2, 2021
    Assignee: Cargill, Incorporated
    Inventors: Ting Liu Carlson, Dan Gaspard
  • Patent number: 10874121
    Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.
    Type: Grant
    Filed: September 8, 2017
    Date of Patent: December 29, 2020
    Assignee: Tropicana Products, Inc.
    Inventors: Teodoro Rivera, Jessica Oesterling
  • Patent number: 10857128
    Abstract: The present invention relates to a food composition and a pharmaceutical comprising D-tryptophan. The present invention further relates to D-tryptophan for use in the treatment, prevention or amelioration of a diseases associated with Treg or TH2 cells, such as allergy and in particular asthma.
    Type: Grant
    Filed: September 19, 2017
    Date of Patent: December 8, 2020
    Assignee: Helmholtz Zentrum München Deutsches Forschungszentrum für Gesundheit und Umwelt (GmbH)
    Inventors: Susanne Krauss-Etschmann, Anton Hartmann, Philippe Schmitt-Kopplin, Michael Schloter
  • Patent number: 10827773
    Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
    Type: Grant
    Filed: April 20, 2020
    Date of Patent: November 10, 2020
    Assignee: Givaudan SA
    Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
  • Patent number: 10772346
    Abstract: Various embodiments of the present technology provide a sweetener composition comprising stevia glycosides that may be stably soluble in an aqueous solution, and methods for their manufacture. In various embodiments, the sweetener composition may comprise at least one stevia glycoside and a natural emulsifier. The natural emulsifier of the sweetener composition may enhance the aqueous solubility of the stevia glycoside to increase the concentration of dissolved stevia glycoside relative to its inherent aqueous solubility. The sweetener composition may be stably soluble upon formulation into any edible sweetened substances.
    Type: Grant
    Filed: February 20, 2015
    Date of Patent: September 15, 2020
    Assignee: James and Carol May Family, LLLP
    Inventors: Venkata Sai Prakash Chaturvedula, Michael Perry May, James A. May, Julian E. Zamora
  • Patent number: 10751333
    Abstract: Disclosed herein are liquid diluents, formulations, and kits for preparing reconstituted suspensions of a proton pump inhibitor (e.g., omeprazole). The present disclosure also provides formulations for liquid diluents that do not have a tendency for gel formation following exposure to freeze-thaw cycles.
    Type: Grant
    Filed: July 16, 2019
    Date of Patent: August 25, 2020
    Assignee: CUTISPHARMA, INC.
    Inventors: Zeus Pendon, Steven Dinh
  • Patent number: 10736338
    Abstract: The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera Bifidobacterium, Lactobacillus and Streptococcus, or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>106/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes.
    Type: Grant
    Filed: August 6, 2014
    Date of Patent: August 11, 2020
    Assignee: ALI GROUP S.r.l.—CARPIGIANI
    Inventors: Andrea Cocchi, Roberto Lazzarini
  • Patent number: 10729163
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Grant
    Filed: July 18, 2016
    Date of Patent: August 4, 2020
    Assignee: PureCirlce Sdn Bhd
    Inventor: Avetik Markosyan
  • Patent number: 10660356
    Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
    Type: Grant
    Filed: September 13, 2017
    Date of Patent: May 26, 2020
    Assignee: Givaudan SA
    Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
  • Patent number: 10645964
    Abstract: Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range.
    Type: Grant
    Filed: March 31, 2017
    Date of Patent: May 12, 2020
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Makoto Nakajima, Yasuyuki Kobayashi
  • Patent number: 10631553
    Abstract: A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about ?15° C. to about ?30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.
    Type: Grant
    Filed: June 15, 2016
    Date of Patent: April 28, 2020
    Assignee: GELATO FRESCO, INC.
    Inventor: David Hart Melvin
  • Patent number: 10609942
    Abstract: Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.
    Type: Grant
    Filed: January 6, 2016
    Date of Patent: April 7, 2020
    Assignee: James and Carol May Family, LLLP
    Inventors: Venkata Sai Prakash Chaturvedula, Michael Perry May, James A. May
  • Patent number: 10612065
    Abstract: Disclosed are methods of releasing or enriching for steviol glycosides produced by yeast. The disclosed methods enhance or improve the release or enrichment of the steviol glycosides.
    Type: Grant
    Filed: May 27, 2016
    Date of Patent: April 7, 2020
    Assignee: Cargill, Incorporated
    Inventors: James C. Anderson, Robert J. Brower, III, Ting Liu Carlson, Belit Flores, Dan S. Gaspard, Kristopher T. Mortenson, Richard Nygaard, Nicole Paulson, Maribeth Rasmussen
  • Patent number: 10583314
    Abstract: The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
    Type: Grant
    Filed: June 6, 2016
    Date of Patent: March 10, 2020
    Assignee: TATE & LYLE INGREDIENTS AMERICAS LLC
    Inventors: John R. Bridges, Alfred Carlson, Penelope A. Patton
  • Patent number: 10561165
    Abstract: The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.
    Type: Grant
    Filed: February 18, 2019
    Date of Patent: February 18, 2020
    Assignee: Sweet Green Fields International Co., Limited
    Inventors: Jingang Shi, Hansheng Wang
  • Patent number: 10501817
    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.
    Type: Grant
    Filed: March 16, 2011
    Date of Patent: December 10, 2019
    Assignee: IMPERIAL SUGAR COMPANY
    Inventors: James P. Hammond, Roxanne Resch, Thomas Rathke, Darrell Gerdes
  • Patent number: 10485256
    Abstract: The invention describes a stevia based sweetener/cyclodextrin complex with improved solubility and/or taste in an aqueous solution for convenience of use in the food and beverage industry.
    Type: Grant
    Filed: June 18, 2015
    Date of Patent: November 26, 2019
    Assignee: SWEET GREEN FIELDS INTERNATIONAL CO., LIMITED
    Inventors: Jingang Shi, Samil Ozavar, Hansheng Wang
  • Patent number: 10485249
    Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Grant
    Filed: December 8, 2016
    Date of Patent: November 26, 2019
    Assignee: PureCircle Sdn Bhd
    Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
  • Patent number: 10463620
    Abstract: A process for preparing a directly compressible erythritol composition is provided that is suitable for tableting. The composition includes a binding agent such as maltodextrin.
    Type: Grant
    Filed: October 16, 2015
    Date of Patent: November 5, 2019
    Assignee: CARGILL, INCORPORATED
    Inventors: Catherine Patricia L. Boghmans, Petrus Wilhelmus Hubertus Antonius De Cock
  • Patent number: 10448631
    Abstract: Embodiments of the present invention relate to methods of preparing a cell, tissue, organ or plant for cryopreservation, wherein the method includes contacting the cell, tissue, organ or plant with a composition including sucrose and/or sucralose.
    Type: Grant
    Filed: September 22, 2016
    Date of Patent: October 22, 2019
    Assignee: East Carolina University
    Inventors: Anthony Kennedy, Jean-Luc Scemama, Jitka Virag, Edward R. Pennington
  • Patent number: 10420360
    Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the Stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.
    Type: Grant
    Filed: November 30, 2017
    Date of Patent: September 24, 2019
    Assignee: MORITA KAGAKU KOGYO CO., LTD.
    Inventors: Toyoshige Morita, Isao Fujita, Fumito Matsuura, Masaya Ota
  • Patent number: 10414889
    Abstract: A water-soluble film is provided, which has excellent mechanical properties (higher tensile strength and higher tensile elongation) and can be formed into an excellent package which is free from deterioration of the tension of the water-soluble film over time even if containing liquid such as a liquid detergent packaged therein. The water-soluble film includes: (A) a polyvinyl alcohol resin; and (B) a plasticizer; wherein the plasticizer (B) includes a polyalcohol (b1) having a melting point of at least 80° C. and a polyalcohol (b2) having a melting point of not higher than 50° C.; wherein the plasticizer (B) is present in a proportion of at least 25 parts by weight based on 100 parts by weight of the polyvinyl alcohol resin (A).
    Type: Grant
    Filed: September 7, 2016
    Date of Patent: September 17, 2019
    Assignee: MITSUBISHI CHEMICAL CORPORATION
    Inventors: Takahiro Hiura, Kazushi Oda, Katsuhiko Katsuma
  • Patent number: 10398160
    Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.
    Type: Grant
    Filed: February 20, 2017
    Date of Patent: September 3, 2019
    Assignee: PureCircle Sdn Bhd
    Inventors: Siddhartha Purkayastha, Avetik Markosyan
  • Patent number: 10390547
    Abstract: A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %.
    Type: Grant
    Filed: December 27, 2011
    Date of Patent: August 27, 2019
    Assignee: WM. WRIGLEY JR. COMPANY
    Inventors: Chia-Hua Hsu, David G. Barkalow, Barbara Stawski
  • Patent number: 10368570
    Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Grant
    Filed: July 16, 2013
    Date of Patent: August 6, 2019
    Assignee: PureCircle Sdn Bhd
    Inventor: Avetik Markosyan
  • Patent number: 10357040
    Abstract: The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture.
    Type: Grant
    Filed: May 25, 2016
    Date of Patent: July 23, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Wanwan Yang, Yiwei Zhang, Kevin Qian, Vina Yao, Manhu Gu
  • Patent number: 10301275
    Abstract: Sweet taste modulators for enhancing sweetness of an oral consumer product having a sweetener are described. The sweet taste modulators include 5-ethoxymethyl-2-furaldehyde, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid and 3,4,5-trihydroxybenzoic acid, syringic aldehyde, sinapic aldehyde, ester of 5-hydroxymethylfurfural and vanillic acid, 4-hydrozybenzaldehyde, and 5-methoxymethylfurfural. A method of making 5-ethoxymethyl-2-furaldehyde and a method of making an oral consumer product are also described.
    Type: Grant
    Filed: March 17, 2017
    Date of Patent: May 28, 2019
    Assignee: Altria Client Services LLC
    Inventors: Andrea Froschmeier, Thomas Hofmann, Christian Schuh
  • Patent number: 10285937
    Abstract: The present invention relates generally to apparatuses and methods for treating ear infections and clearing excess fluid from Eustachian tubes.
    Type: Grant
    Filed: January 11, 2016
    Date of Patent: May 14, 2019
    Assignee: Try This First, Inc.
    Inventor: Scott Morehouse
  • Patent number: 10278411
    Abstract: A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.
    Type: Grant
    Filed: November 11, 2015
    Date of Patent: May 7, 2019
    Assignee: PureCircle Sdn Bhd
    Inventors: Avetik Markosyan, Siddhartha Purkayastha, Marquita L. Johnson, Monica Moralma Garces Ortega
  • Patent number: 10264811
    Abstract: The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.
    Type: Grant
    Filed: May 18, 2015
    Date of Patent: April 23, 2019
    Assignee: EPC NATURAL PRODUCTS CO., LTD.
    Inventors: Jingang Shi, Wang Hansheng
  • Patent number: 10251409
    Abstract: Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4?-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.
    Type: Grant
    Filed: October 26, 2014
    Date of Patent: April 9, 2019
    Assignee: SYMRISE AG
    Inventors: Uwe Schafer, Gerhard Krammer, Gerald Glaubitz, Thomas Riess, Jakob Ley, Susanne Paetz
  • Patent number: 10238135
    Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.
    Type: Grant
    Filed: August 8, 2016
    Date of Patent: March 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Lisa Ann Dierbach, John B. Topinka, Deborah D. Barber
  • Patent number: 10081819
    Abstract: A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.
    Type: Grant
    Filed: February 22, 2010
    Date of Patent: September 25, 2018
    Assignee: Purac Biochem BV
    Inventors: Diana Visser, Arne Olav Sliekers, Adriaan Dirk Kon
  • Patent number: 9974319
    Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.
    Type: Grant
    Filed: March 22, 2007
    Date of Patent: May 22, 2018
    Assignee: PURAC BIOCHEM B.V.
    Inventor: Elize Willem Bontenbal
  • Patent number: 9955707
    Abstract: The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated ?-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture.
    Type: Grant
    Filed: May 28, 2012
    Date of Patent: May 1, 2018
    Assignee: OLYGOSE
    Inventor: Francois Delbaere