Abstract: Beverage compositions including a steviol glycoside and an acid component are provided. The beverage has a titratable acidity of about 9 to about 11.

Abstract: Use of 2-methoxy-5-(phenoxymethyl)phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.

Abstract: The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, inulin-based polymers, or inulin-based polymers, carrageenan and at least 85% w/w erythritol wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, and a process for preparing these.

Abstract: The invention concerns sugar-free syrup of low calories and a method of producing the same, which syrup is of low calories and is a healthy substitute of sugar because it has almost no calories but contains a lot of edible fiber. To this end, the sugar-free syrup of low calories according to one aspect of the invention is characterized in that it consists of 100 parts by weight of water-soluble edible fiber, 100 to 200 parts by weight of water, 0.2 to 2 parts by weight of gum, 0.2 to 2 parts by weight of natural stabilizer and a proper amount of sweetener. Also, a method of producing the sugar-free syrup of low calories according to another aspect of the invention is characterized in that it comprises the steps of adding 100 to 200 parts by weight of water to 100 parts by weight of water-soluble, edible fiber and then dissolving the mixture at 50° C. to 80° C. while agitating it, adding 0.

Abstract: Embodiments of this invention encompass a method for producing and purifying rebaudioside C. In particular, this invention relates to a method for purifying rebaudioside C compositions to obtain a substantially pure rebaudioside C product using one or more crystallization steps. Resulting polymorphic forms of rebaudioside C, substantially pure rebaudioside C compositions and their uses are disclosed.

Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

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.

Abstract: The present invention relates to the use of rosmarinic acid as a sweetness enhancer, to sweetener compositions comprising a sweetener and rosmarinic acid, to methods of making the sweetener compositions and to tabletop sweetener compositions comprising rosmarinic acid. Further, the invention relates to consumables comprising a consumable product and rosmarinic acid. Preferred consumable products are water-based consumables, solid dry consumables, dairy products, dairy-derived products and dairy-alternative products.

Abstract: The invention describes compositions that include a stevia sweetener and a surfactant, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.

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: A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

Abstract: A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-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 zero- or low-calorie frozen carbonated beverages.

Abstract: The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.

Abstract: A sweetener and a method for creating the sweetener is provided, wherein the sweetener includes sucrose, erythritol, dextrose, maltodextrin, and stevia extract. Additionally, the sweetener may include fructose. Additionally, a method for generating the sweetener is provided and includes adding about 120 ml of erythritol and about one (1) teaspoon of a combination of maltodextrin and stevia extract to a container containing about 120 ml of table sugar. The container is agitated to cause the table sugar and the combination of maltodextrin and stevia extract to combine and about 120 ml of dextrose and a second about one (1) teaspoon of a combination of maltodextrin and stevia extract is introduced into the container. The is re-agitating to cause the contents of the container to mix together.

Abstract: The invention relates to a beverage mix that is mixed with carbon dioxide as well as a portion table vinegar containing acetic acid. The concentration of the acetic acid in the beverage mix is 0.1% by weight to 1.5% by weight acetic acid, preferably 0.4% by weight acetic acid. Furthermore, there is provided a method for the production of a beverage mix according to the invention.

Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition comprising a tea extract powder, and a food-grade acid.

Abstract: The present invention is directed to the use of rebaudioside A or rebaudioside D in combination with one or more compounds of Formula (I), or a stereoisomer thereof, wherein R2 is rhamnose, and R and R1 are each independently selected from the group consisting of hydrogen, glucose, and beta-sophorose, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables which include a combination of a carbohydrate sweetener, rebaudioside A or rebaudioside D, and one or more compounds of Formula (I), or a stereoisomer thereof.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: The present invention discloses a method to modify the taste profile of consumables by adding esters of quinic acid and cinnamic acid derivatives. These esters, which belong to the family of chlorogenic acid, may be synthetic or may be extracted from a natural source such as a botanical. Chlorogenic acid is added to consumables to mask bitter off-tastes or other displeasing tastes imparted by one or more natural, synthetic or semi-synthetic components in the consumable.

Abstract: The present invention discloses an application of the extract of Lo Han Kuo (LHK) fruit (Siraitia grosvenorii Swingle) for its dual related functions. Specifically, this is related to the use of LHK extract for its antimicrobial activities against pathogens Streptococcus mutans, Porphyromonas gingivalis, A. actinomycecomitan, F. nucleatum, and Candida albicans, and its low glycemic index for use by general population as well as the diabetics to improve oral health.

Abstract: The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

Abstract: A purified green tea extract is improved in bitterness and aftertaste. The purified green tea extract, which comprises satisfying the following conditions: (1) a ratio of a sum of content weights of (A) myricetin, (B) quercetin and (C) kaempferol to a sum of content weights of (D) epigallocatechin gallate and (E) gallocatechingallate, ((A)+(B)+(C))/((D)+(E)), is from 0.0000001 to 0.010, (2) a sum of content weights of (D) the epigallocatechin gallate and (E) the gallocatechin gallate in non-polymer catechins, ((D)+(E))), is from 0.01 to 29 wt %, and (3) a percentage of gallate body in the non-polymer catechins is from 0.01 to 49 wt %.

Abstract: A reduced calorie frozen beverage comprising: (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose, (d) maltodextrin, and (e) a nutritive sweetener.

Abstract: A performance enhancing sports drink is described. The drink, which is useful before, during, and after exercise, is specially developed to reduce lactate production, reduce perceived exhaustion, reduce muscle soreness (both actual muscle damage and perceived soreness), and reduce net fluid loss observed with exercise.

Abstract: A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to match the corresponding texture, appearance, flavor, and aroma of one or more natural creamers. The creamer system method allows the resulting creamer system to match fully and accurately the sensory profile of existing natural creamers (particularly natural dairy creamers such as fluid whole milk, fluid lowfat milk, sweetened condensed milk, and half-and-half). The creamer system method also may be used to produce a creamer system that is fully consistent with the category of existing natural creamers (particularly natural dairy creamers), even if the sensory profile does not match any actual natural creamers. The creamer system method includes the approach of modifying specific sensory attributes of the creamer system.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: Steviol glycoside isomers are provided having the formula: wherein R1 may be 1-?-D-glucopyranosyl or 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, and R2 may be hydrogen, 1-?-D-glucopyranosyl, 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2,3-bis(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, or 2-(1-?-D-xylopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl. Methods for making steviol glycoside isomers are also disclosed. These compounds may be present in food and beverage products as non-nutritive sweeteners.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: The present invention is directed to improved sweetener compositions and oral care compositions, especially those in the form of a toothpaste or oral/dental rinse, comprising the same. The sweetener composition comprises a combination of saccharin, sucralose and a rebaudioside, or sweeteners of similar sucrose equivalence and type, preferably in a ratio of about 1:about 1:about 2. The sweetener composition of the invention was found to significantly improve the taste profile, long lasting freshness and clean feel of oral care compositions and to deliver an in-use sweetness that was more natural and pleasant than artificial sweeteners alone.

Abstract: An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

Abstract: A beverage comprising a first ingredient which comprises a C6-C3 phenylpropenoic carbonyl compound in an effective amount to reduce degradation of a second ingredient in the beverage, the second ingredient being monatin, and to reduce a corresponding change in a characteristic of the beverage. In addition, a method of preventing the degradation of monatin in a monatin-containing composition is provided.

Abstract: The invention describes micronized stevia compositions having particle sizes of less than about 20 microns which helps to decrease the aftertaste associated with typical stevia compositions having particulate sizes of greater than about 20 microns.

Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

Abstract: An optimized sugar substitute composition with low glycemic index (GI) and low caloric content is disclosed for substituting for sugar and conventional artificial sweeteners. The sugar substitute composition contains siraitia grosvenorii extracts, i.e. mogrosides, including mogroside V, and erythritol that can cover a bitter after taste of mogrosides and work with mogrosides to create synergy for magnifying sweet taste. A content ratio of mogroside V to erythritol in the composition ranged between 50:50 and 0.1:99.9 is able to dilute siraitia grosvenorii extracts and create synergy to obtain the optimized sugar substitute composition with enhanced sweet taste and low GI value. The optimized sugar substitute composition can be used as good sweetener for foods, beverages, seasonings and various food additives while brings health benefits to users to upgrade the dietary quality of people in the modern society.

Abstract: An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle including a carrier matrix of ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clogP of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavor during chewing or consumption of the foodstuff.

Abstract: The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture.

Abstract: Disclosed are sweetener compositions comprising rebaudioside A and methods of making the sweetener compositions. The sweetener compositions comprise a highly soluble crystal form of rebaudioside A that displays, in some embodiments, a solubility at 24° C. in water of about 25 (grams rebaudioside A/per 100 grams water) or greater. The high solubility of the sweetener composition of the invention allows it to be used in applications such as syrups and concentrates.

Abstract: The present invention relates to an aqueous nanoemulsion composition comprising conjugated linoleic acid. More particularly, the present invention relates to an aqueous nanoemulsion composition comprising 5 to 50 wt % of conjugated linoleic acid, 0.01 to 5 wt % of lecithin, 0.01 to 5 wt % of ethanol as a dissolution aid, 1 to 15 wt % of coemulsifier, 10 to 40 wt % of glycerine and the balance of water.

Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

Abstract: In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with one or more other ingredients to yield a coconut-based beverage. The coconut-based beverage is substantially free of dairy-derived ingredients.

Abstract: Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

Abstract: Natural sweetener compositions, comprising a highly purified steviol extract of rebaudioside A (Reb A) of about 80 to 99% purity, other steviol glycosides of about 3% or less, and sterebins of 1% or less, and one or more bulking agents, where the natural sweetener compositions are suitable for use as an ingredient in orally administered pharmaceuticals, foods, beverages, and other orally administered products, for humans and animals. A method of preparing naturally sweetened orally administered products, comprising the step of mixing natural sweetener compositions, having a highly purified steviol extract and one or more bulking agents, with other ingredients commonly used in manufacturing orally administered products.

Abstract: The present invention relates to a granulated sorbitol of essentially ? crystalline form and having a high sorbitol content, characterized in that it has a specific surface area, determined according to the BET method, of greater than or equal to 2 m2/g, preferably of between 2.2 and 4 m2/g, and even more preferably of between 2.5 and 3.5 m2/g, a compressibility of between 200 and 400 N, preferably of between 250 and 350 N, and a volume-average diameter, measured by laser diffraction particle sizing using a dry-system module, of between 260 and 1000 ?m, preferably of between 260 and 500 ?m, and even more preferably of between 260 and 350 ?m.

Abstract: Calcium-containing monatin compositions exhibit an enhanced sweetnessas compared to comparable compositions containing monatin in the absence of calcium. Due to the enhanced sweetness from monatin in combination with calcium, less monatin is required to achieve a particular sweetness level than would be needed in the absence of calcium. The calcium-containing monatin compositions include food products and beverages.

Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise a non-nutritive sweetener comprising rebaudioside A, a sweetening amount of rebaudioside D, and at least one of tagatose and erythritol, and an acidulant comprising lactic acid, tartaric acid and citric acid and no phosphoric acid.

Abstract: A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.

Abstract: The invention relates to a composition containing 20 to 80% w/w of glucosyl-glycerol and 0.5 to 20% w/w of one or several mono- and/or disaccharides. Surprisingly, it has been found that an especially aqueous solution containing a high concentration of glucosylglycerol offers exceptionally high long-term stability. The composition has bactericidal and fungicidal effects.

Abstract: The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.