Abstract: Unit dose sweetening compositions containing a sweetener, a low Glycemic Index carbohydrate, and one or more flavor or aroma components are provided. More particularly, a solid, unit dose, sweetening composition containing a sweetener that provides at least about one gram of SES to the composition, at least about one gram of a low Glycemic Index carbohydrate per teaspoon of SES, and at least one flavor or aroma, wherein the sweetening composition has the following properties: i) a volume greater than about 0.03 cm3 per gram of SES; ii) requires a pressure of less than about 200 g/mm2 to be crushed into smaller solid particles; and iii) contains less than about 3 kilocalories per gram of SES is provided. Also provided are methods of customizing the taste of a foodstuff using such sweetening compositions, kits containing such sweetening compositions, and methods of customizing the taste of a foodstuff using such kits.

Abstract: A process is provided to improve the insulin sensitivity and glucose tolerance of an individual's metabolism. The process includes providing at a first location at least one polyol in an aqueous solution. A minor effective amount of a water soluble mineral composition comprising chromium picolinate is admixed with the aqueous solution to produce an aqueous polyol-chromium composition. The composition is dried and processed to produce solid chromium-infused polyol particles. The particles are packaged and transported to a second location. A selected quantity of the chromium-infused polyol particles are used to produce a food product selected from a group consisting of a liquid food including a liquid and at least fifty percent solids by weight, and a solid food composition. The food products produced with the mineral-infused polyol particles are packaged. The packaged food products are sold to the individual. The individual ingests the food product containing the mineral-infused polyol.

Abstract: A composition comprising phospholipid and surfactant for remediating water, such as groundwater, contaminated with halogenated organic compounds. The composition may further comprise a free iron source. The composition is used in a method for remediating contaminated water, such as groundwater, through bioremediation.

Abstract: Methods for manufacturing coated confectionary or chewing gum products are provided. The method of manufacturing a confectionary product comprises the steps of providing a confectionary center, heating at least one polyol to the polyol's melting point to produce a molten polyol, spraying the molten polyol through at least one atomizing spray nozzle, and applying a plurality of layers to the confectionary center to form a final coating. The plurality of layers includes at least one layer of the molten polyol.

Abstract: We disclose a food additive containing at least one fiber source and at least one monosaccharide or sugar alcohol selected from the group consisting of fructose and sorbitol. We also disclose a fiber-fortified foodstuff containing a base foodstuff; and the food additive. In addition, we disclose a method of fiber-fortifying a foodstuff by blending into the base foodstuff the food additive.

Abstract: Dihydroisoxazole derivatives are conveniently converted to ?-hydroxyamino acid derivatives which are important as various synthetic intermediates by a catalytic hydrogenation reaction. High-purity monatins which may be used as sweeteners or ingredients thereof can be obtained by subjecting a 5-indolylmethyl-4,5-dihydroisoxazole-3,5-dicarboxylic acid to catalytic hydrogenation.

Abstract: The present invention is directed to a bulked sweetener composition comprising an intimate mixture of maltodextrin and a high intensity sweetener. The inventive composition is preferably produced by spray drying in which carbon dioxide is introduced into the feed stream to the spray dryer at a selected point.

Abstract: This invention provides a method for preparing a liquid composition of N-[N-(3,3-dimethylbutyl)-L-?-aspartyl]-L-phenylalanine 1-methyl ester comprising the steps of (a) providing a liquid carrier; and (b) mixing N-[N-(3,3-dimethylbutyl)-L-?-aspartyl]-L-phenylalanine 1-methyl ester with said liquid carrier in a ratio of up to 3:2 by weight to produce a liquid composition. The resulting liquid composition would be capable of fully dissolving or suspending neotame and may be mixed with or added to a food or beverage product in an amount effective to sweeten the food or beverage product. This invention is also directed to the novel liquid compositions prepared by the process of this invention and to the food and beverage products sweetened thereby. The liquid carriers of this invention include water, alcohol and mixtures thereof.

Abstract: Exemplary embodiments of this invention encompass a method for purifying crude rebaudioside A. In particular, this invention relates to a method for purifying crude rebaudioside A compositions comprising purities from approximately 40% to approximately 95% rebaudioside A to obtain a substantially pure rebaudioside A product with a single crystallization step. Resulting polymorph and amorphous forms of rebaudioside A and methods for preparing polymorph and amorphous forms of rebaudioside A from crude rebaudioside A compositions and substantially pure rebaudioside A compositions also are disclosed.

Abstract: Methods and devices for delivering an active component to a liquid foodstuff, for example, a beverage, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff wherein a solution that includes the active component is coated on the interior cavity of a container for holding the liquid foodstuff. Also provided are devices for delivering an active component to a liquid foodstuff and methods of making such devices.

Abstract: Methods and related kits to deliver a high intensity sweetener to a liquid foodstuff, for example, a beverage are provided. The method includes spraying a solution of a high intensity sweetener onto the surface of the liquid foodstuff without the need for additional mixing to sweeten the liquid foodstuff.

Abstract: Methods to deliver an active component to a liquid foodstuff in a container with a narrow opening, for example, a beverage in a bottle, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff in a container with a narrow opening. This method includes the steps of a) positioning a nozzle of a spraying device that produces a spray when the spraying device is activated in the opening of the container such that the spray produced by the nozzle travels an axis substantially perpendicular to the surface of the liquid foodstuff in the bottle and b) spraying at least one unit dose of a solution containing a hydrophilic substance and a solvent onto the surface of the liquid foodstuff in the container using the spraying device. Using this method, the active component is dispersed throughout the liquid foodstuff without additional mixing.

Abstract: A composition is provided for a reduced calorie sweetener, and a method is provided for the preparation thereof. The sweetener comprises acesulfame potassium (acesulfame K), glycine, erythritol, and at least a portion of a petal from a flower. The method comprises the steps of combining glycine, erythritol, acesulfame K, and at least a portion of a petal from a flower, and mixing the glycine, erythritol, acesulfame K, and the flower petal.

Abstract: The invention relates to a reduced-calorie icing composition comprising inulin. The inulin replaces at least a portion of the sugar that would otherwise be present in the icing composition providing a reduced-calorie icing having about 3.7 calories/gram or less. The reduced-calorie icing composition is capable of being dispensed by hand from a flexible pouch at a frozen temperature yet is not runny at room temperature.

Abstract: The present invention relates to flavonoid sugar addition products and a method for making the same. It also relates to the use of these addition products for modifying the taste of food products.

Abstract: The use of polyphosphate in acidic oral compositions, especially acid beverages with a pH between 2.2 and 5.5, to alleviate or prevent the tooth damage associated with the consumption of acid. The invention may be practiced using polyphosphate alone or in combination with calcium and/or viscosity modifying polymers.

Abstract: A sugar replacement includes a mixture of agave inulin and agave fructose. The agave inulin forms from 40 to 90 percent by weight of the sugar replacement. The agave fructose forms a remainder (10 to 60 percent by weight) of the sugar replacement. The sugar replacement has reduced calories and glycemic index compared to sugar. The sugar replacement can have its sweetness adjusted so that it is a one to one replacement for sugar. This is particularly useful when the sugar replacement is being used in baking recipes. Baked goods and caramels using the sugar replacement have qualities like those using sugar. The sugar replacement can be used to make chocolates.

Abstract: The present invention provides a sweetener which has mild sweetness like sugar while maintaining a high sweetness intensity of a Stevia sweetener and also has a sharp head-taste of sweetness, a sharp after-taste of sweetness, as well as reduction of the bitterness and astringency of after-taste peculiar to the Stevia sweetener, and a process for producing the same. The sweetener contains steviol glucosides comprising ?-1,4-galactosyl rebaudioside A having one to three ?-1,4-bonded galactosyl groups in a molecule and rebaudioside A, wherein the following expressions (1) and (2) are satisfied: [(GRA+RA)/(X)]?0.4??(1) [(GRA)/(RA)]?1.0??(2) wherein GRA represents the weight percentage of the ?-1,4-galactosyl rebaudioside A having one to three ?-1,4-bonded galactosyl groups in a molecule, RA represents the weight percentage of the rebaudioside A, and X represents the weight percentage of the steviol glucosides.

Abstract: A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting sweetener has excellent taste characteristics and flowability. It can be packaged in small envelopes, canisters or bulk containers.

Abstract: The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness of the same.

Abstract: The present invention provides N-alkylaspartyl dipeptideester compounds and salts thereof, such as N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-?-aspartyl]-L-phenylalanine 1-methyl ester, which provide high degrees of sweetness in comparison to conventional products, compositions and products containing the novel aspartyl dipeptide ester compounds and method of producing the novel aspartyl dipeptide ester compounds.

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 sweetness 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: A composition for sweetening foodstuffs comprises at least one sweetening agent (e.g., polyol, monosaccharide, disaccharide, trisaccharide, and combinations thereof), and inulin, which comprises at least about 25 percent by weight of the combination of sweetening agent and inulin. A foodstuff comprises a sweetening composition comprising at least one sweetening agent (e.g., polyol, monosaccharide, disaccharide, trisaccharide, and combinations thereof), and inulin, which comprises at least about 25 percent by weight of the combination of sweetening agent and inulin.

Abstract: The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, and in that it is stable to acidic pH and/or to heat. The subject of the invention is also the use of branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, in order to replace all or part of the sugars in a low-calorie drink.

Abstract: A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products, beverages, baked good products, bakery products, snack bars and similar foodstuff products. In product form, the composition is used to produce confectionery products, baked good products, bakery products, snack bars and similar foodstuff products. The fiber is preferably psyllium fiber. However, the psyllium fiber may be substituted with fruit fiber and derivatives including pectin; seaweed gums and derivatives, including carrageenan, agar and alginates; cellulose and derivatives; cereal grain fibers, including corn, wheat, oat, rice, barley and soy; fructooligosaccharides and its derivatives; seed gums, including guar and locust bean; tree gums, including karaya, tragacanth and acacia; xantham gum; vegetable fiber, including pea and legumes; and potato fiber.

Abstract: Disclosed herein are sweet proteins that are variants of Brazzein, and nucleotide sequences capable of expressing them. Through a replacement of a particular amino acid in the naturally occurring Brazzein sequence with Lys or Asn, the taste profile and sweetness strength are improved.

Abstract: A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute diarrhea. The at least one polyol may be, for example: xylitol, sorbitol, maltitol, mannitol, isomalt, isomaltitol, lactitol, hydrogenated starch hydrolysates (HSH), glycerol, propylene glycol, erythritol, galactitol and combinations thereof. The composition also contains inulin in amounts sufficient to at least partially reduce, or eliminate, the tendency of the polyol to induce acute diarrhea. Foodstuffs, including drinks and beverages, contain said compositions.

Abstract: A nutritional composition is disclosed which comprises synergistic functional carbohydrates for preventing or treating infection by pathogenic bacteria and/or promoting gut flora balance and health. The carbohydrates have a synergistic activity on promoting bifidobacteria in the intestine. Also disclosed are a method of production of the composition; and a method of treatment of infection by pathogenic bacteria and/or promoting gut flora balance and health which comprises administering an effective amount of the composition.

Abstract: A process for conveniently and efficiently producing a highly pure cinnamaldehyde derivative, for example, (2E)-(3-hydroxy-4-methoxy)cinnamaldehyde, which comprises reacting a benzaldehyde derivative, such as isovanillin and the like, with acetaldehyde in the presence of an alkali, in particular preferably, dropping acetaldehyde little by little thereto in an aqueous solution at a low temperature for the reaction thereof. The cinnamaldehyde derivative thus obtained is selectively reduced to produce 3-(3-hydroxy-4-substituted (with methoxy group or the like)phenyl)propionaldehyde. Further, through a reductive alkylation reaction of the compound thus produced with an aspartame, N-[N-[3-(3-hydroxy-4-substituted (with methoxy group or the like)phenyl)propyl]-L-aspartyl]-L-phenylalanine 1-methyl ester, which is useful as a sweetener having a high sweetening potency, can be industrially and efficiently produced. The processes therefor are also provided.

Abstract: The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.

Abstract: The present invention relates to a novel N-alkylaspartyl amide derivative, a salt form thereof, a sweetening agent containing the same and a sweetened food or drink containing the N-alkylaspartyl amide derivative as an effective ingredient.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of maltitol, a content of 0.2 to 3 % of sorbitol, a content of 0.1 to 3 % of maltotriitol and of at least one polyol having a degree of polymerisation equal to 3 (DP3) chosen from panitol, isomaltotriitol, and isopanitol, said content corresponding to the equation (1): ( R ) = content ? ? of ? ? maltotriitol total ? ? content ? ? of ? ? DP3 ? ? polyols × 100 < 10 a dry matter content of between 70 to 85 %. The composition may be used in products such as confectionery products and in particular in chewing gums and hard coating layers.

Abstract: A method for selectively increasing the production of propionate in the gastro-intestinal tract of a mammal. The method includes the step of enterally administering to the mammal a nutritional composition which contains dextran. Increasing the propionate production results in decreased blood cholesterol levels, decreased blood triglyceride levels, decreased very low density lipoprotein levels, increased high density lipoprotein levels, and increased insulin sensitivity.

Abstract: The invention includes an edible composition which contains at least one gum, a non-nutritive sweetener, at least one of glycerin and a glycol, and a flavoring agent. The composition is essentially calorie-free. The invention also includes a composition having a taste and texture like honey. The honey-like composition contains a gum, a non-nutritive sweetener, a preservative agent a flavoring agent and at least one of glycerin and a glycol. The composition additionally contains water. The invention additionally includes a method of forming a food product.

Abstract: Methods for making artificially sweetened calcium fortified beverages and beverage concentrates, and the stable beverage and beverage concentrates formed thereby; calcium-supplemented beverages and beverage concentrates comprising a unique blend of calcium salts.

Abstract: Sweetener compositions containing granulated artificial and/or intense sweeteners, and water-soluble/water miscible fractions of inulin. The water soluble/water miscible fractions of inulin comprise polysaccharides in which at least 5 grams of said fractions are soluble in 100 ml. of water at temperatures of about 25° C., and below.

Abstract: A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and/or pH is low. The stabilized sucralose-containing composition can be used a sweetener by itself and as a compound with a food or a drug.

Abstract: A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.

Abstract: The present invention provides processes for preparing a slurry containing aspartame, which is stable and is useful as a sweetener; as well as methods of assessing the stability of an aspartame slurry.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: The present invention provides a meltable sucralose and acesulfame-k sweetener. This sweetener may be incorporated in a wide variety of reduced calorie food products such as cooked and hard candies, microwaveable food products, glazed food products, deep fried food products and as a substitute for sugar in applications that require melt sugar.

Abstract: The method for mixing and introduction of inulin facilitates health in young animals. In general, Inulin in a dry form will be combined with dry citric acid, an FDA approved colorant, and a moisture scavenger. The combined dry product will then be mixed and subsequently mixed with water, where the typical dry mixture will be 75% to 85% Inulin, 20% to 25% citric acid, and less than 1% colorant and moisture scavenger. The mixed solution may then be diluted to a minimum concentration of 1 part solution to 128 parts water for introduction to young animals.

Abstract: This invention provides a method of improving the sweetness delivery profile of a sucralose-containing ingestible composition, which comprises incorporating therein DHB at a DHB:sucralose weight ratio of from about 0.01% to about 100%.

Abstract: The present invention is directed to a method of treating dental erosion, preventing dental discoloration or both comprising orally administering to a mammal (preferably, a human) a beverage composition having a pH of greater than about 5.5; wherein the beverage composition comprises a compound having the structure: wherein n is an integer averaging from about 7 to about 100 and M, M?, and M? are each, independently, selected from the group consisting of sodium and potassium. The present invention is further directed to kits comprising the foregoing beverage composition and information that use of the beverage composition provides treatment against dental erosion, dental discoloration or both.

Abstract: A composition for sweetening ingestable solids or liquids. The composition is compressed and comprises less than about 7.5 weight-% sucralose and one or more diluents. The composition is compressed at a pressure of greater than 2 pounds per square inch. A method of forming the composition and a system for delivering the composition are also provided.

Abstract: Food composition comprising soluble solids in the range of about 50% to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non-sucrose sweeteners in a weight ratio of sucrose to non-sucrose sweeteners of 0:100 to 95:5, wherein the non-sucrose sweetener is of a DE (Dextrose Equivalent) of at least about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, and wherein the gelation temperature of the composition is <95° C. The food composition may be produced by a process comprising (a) dispersing carrageenan in a syrup of a non-sucrose sweetener at a temperature sufficient to disperse the carrageenan in the syrup while stirring, (b) adding water and heating the mixture to the boiling point thereof, (c) adjusting the soluble solids content to from about 50% to about 90% by weight, (d) depositing the mixture and (e) cooling the mixture to below the depositing temperature of the mixture.

Abstract: Disclosed is a chewing gum composition capable of eliminating nicotine component from the body of a person chewing the chewing gum. Such a chewing gum composition functions to convert the nicotine produced in a human body after smoking to cotinine and to discharge the cotinine into urine. Accordingly, by chewing the chewing gum of the present invention, not only nicotine can be eliminated from the body, but also the incidence of cancer due to nicotine can be largely reduced.

Abstract: N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-?-aspartyl]-L-phenylalanine 1-methyl ester is prepared by a process comprising: subjecting Aspartame and 3-(3-methoxy-4-hydroxyphenyl)propionaldehyde or derivatives thereof to reductive alkylation in a solvent to produce N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-?-aspartyl]-L-phenylalanine 1-methyl ester; and crystallizing said compound.

Abstract: The invention concerns a powder containing crystalline particles of maltitol, having: a speed of dissolution in water, according to a test A, of from 1 minute 30 seconds to 3 minutes; a hardness value, according to a test B, of from 400 to 500 N; an apparent specific gravity according to a test C, of from 0.550 and 0.650 g/ml; a residual water content of from 1.2 to 2% a melting point of at least 140° C., as well as tablets, baked goods and chewing gums containing said powder.