Abstract: The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time containing flavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system.

Abstract: Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency in the use of the iron-containing protein useful for enrichment of iron in a food or drink, production of iron preparations.

Abstract: Dihydroisoxazole derivatives are conveniently converted to &ggr;-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: A crystalline &agr;-D-glucosyl &agr;-D-galactoside which has a melting point of 119-123° C.; a saccharide composition comprising the same; a process for producing the same or the saccharide composition comprising the same, which comprises (i) crystallizing &agr;-D-glucosyl &agr;-D-galactoside from its solution and (ii) collecting the grown crystalline &agr;-D-glucosyl &agr;-D-galactoside; a method for converting amorphous &agr;-D-glucosyl &agr;-D-galactoside to crystalline &agr;-D-glucosyl &agr;-D-galactoside in the presence of moisture; and a composition comprising the crystalline &agr;-D-glucosyl &agr;-D-galactoside or the saccharide composition comprising the same.

Abstract: The present invention is a non-caloric or reduced calorie frozen carbonated beverage and a method of making it. The freezing point of a diet beverage syrup is reduced through the use of a freezing point depressant, particularly a Sugar MNS which is used to replace a portion of the known high-potency non-caloric sweetener. The preferred Sugar MNS for use in the beverage and method of the present invention is erythritol.

Abstract: Potassium bicarbonate is used to provide sweetness to or to enhance the sweetness of ingestible and oral non-ingestible products.

Abstract: The present invention provides compositions containing one or more aspartyl dipeptide derivatives represented by formulas (1) and/or (2) mixed with another high intensity sweetner, such Aspartame, sugar, sugar alcohol, and oligosaccharide; food, beverages, and/or medicinal products containing these compositions, methods of using the compositions to impart sweetness in food, beverages, and/or medicinal products to impart sweetness or suppress a bitter taste; and methods of making the compositions and products.

Abstract: The invention concerns a method for preparing sugar-free non-packaged hard-boiled candies, which consists in cooking a maltitol syrup, characterised in that said syrup comprises relative to dry matter 67 to 77%, preferably 70 to 75 wt. % of maltitol and 9 to 20% , preferably 10 to 18% of polysaccharides non-hydrolysable by amyloglucosidase. The invention also concerns a sugar-free non-packaged hard-boiled candy characterised in that it comprises relative to its dry matter 65 to 77%, preferably 70 to 75% of maltitol and 9 to 20%, preferably 10 to 18% of polysaccharides non hydrolysable by amyloglucosidase.

Abstract: Low calorie beverages sweetened with high intensity sweeteners are provided with arabinogalactan in an amount effective to mask bitter aftertaste or other off-note sensory characteristics associated with the high intensity sweeteners. Particularly preferred embodiments include blends of high intensity sweeteners and ratios of arabinogalactan to each high intensity sweetener in the blend of at least about 40.

Abstract: The invention relates to a liquid maltitol composition, characterized in that it 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.

Abstract: The present invention teaches novel compositions and methods for altering the sweetness delivery profile of 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose. This invention also teaches novel uses for compositions comprising 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose.

Abstract: The present invention relates to novel methods for stabilizing aqueous deacylation, via use of buffers in the production of sucralose. The present invention provides a process for producing sucralose from an acyl-sucralose compound whereby the acyl-sucralose compound is deacylated in the presence of a buffering agent, which stabilizes the pH of the feed mixture and decreases the accumulation of undesired anhydro compounds. Further, the present invention provides a process whereby the acyl-sucralose compound is deacylated directly either prior to or after removal of the tertiary amide reaction vehicle from the neutralized chlorination feed mixture. An aqueous solution of sucralose including salts and other compounds is produced, from which sucralose is recovered by extraction and purified by crystallization.

Abstract: The present invention relates to novel, aspartyl dipeptide ester derivatives and salts thereof, such as N-[N-(3-(3-hydroxy-4-methoxyphenyl)propyl]-L-&agr;-aspartyl]-L-(&agr;-methyl)phenylalanine 1-methyl ester which provide high degrees of sweetness in comparison to conventional products, compositions and products containing the novel aspartyl dipeptide ester derivatives and method of producing the novel aspartyl dipeptide ester derivatives.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: Fruit-based natural dietary sweetener blend compositions containing Lo Han Kuo (Momordica Grosvenori Swingle) fruit concentrate powder, isomalt, and fructo-oligosaccharide. Specifically, new and improved fruit-based natural dietary sweetener blend compositions include an improved Lo Han Kuo fruit concentrate powder (a lighter yellow powder that is 300 times sweeter than refined cane sugar and has no bitter aftertaste), isomalt, and fructo-oligosaccharide. Furthermore, such new and improved fruit-based natural dietary sweetener blend compositions provide a sweetness level in the range of 3 times to 10 times sweeter than refined cane sugar. The present invention also involves the use of the improved Lo Han Kuo fruit concentrate powder ingredient in combination with isomalt and fructo-oligosaccharide to eradicate undesired lingering aftertaste, so that the sweetener blend compositions no longer exhibit lingering aftertaste.

Abstract: The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.

Abstract: Natural sweetener blend compositions containing Lo Han Kuo (Momordica Grosvenori Swingle) fruit concentrate powder, fructose, and maltodextrin. Specifically, new and improved Lo Han Kuo fruit-based natural sweetener blend compositions include an improved Lo Han Kuo fruit concentrate powder (a lighter yellow powder that is 300 times sweeter than refined cane sugar and has no bitter aftertaste), crystalline fructose, and maltodextrin. Furthermore, such new and improved Lo Han Kuo fruit-based natural sweetener blend compositions provide a sweetness level in the range of 3 times to 10 times sweeter than refined cane sugar. The present invention also involves the use of the improved Lo Han Kuo fruit concentrate powder ingredient in combination with fructose and maltodextrin to eradicate undesired lingering aftertaste, so that the sweetener blend compositions no longer exhibit lingering aftertaste.

Abstract: Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Abstract: The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time comprising flavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system. In particular the present invention relates to beverages which are considered most appealing to an adult taste, having a full flavour impression while being considered less sweet than conventional beverages usually designed for children, who prefer a stronger sweetness impression.

Abstract: A process for the preparation of a dietetic milk jam having no sucrose and having the same organoleptic properties as traditional milk jam is formulated by addition of a solution of polydextrose at a pH of 6.4 in a proportion of about 17% to 33% of the final composition.

Abstract: Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5′-inosinate and/or sodium 5′-adenylate, sodium 5′-guanylate; sodium 5′-uridylate and sodium 5′-cytidylate, each in an amount of 1 to 15% based on the weight of the yeast extract, and 1 to 20% of sodium glutamate.

Abstract: The sugar-free cream icing employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.

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.

Abstract: Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Abstract: N-[N-[3-(phenyl having various substituent group(s) on the benzene ring)propyl]-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester derivatives, which are useful as sweeteners, may be conveniently produced on an industrial scale at a high yield by reductively alkylating aspartame with a 3-(phenyl having specified substituent group(s) on the benzene ring)-2-propenyl aldehyde and hydrogen in the presence of a catalyst and a base.

Abstract: The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

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: Low calorie beverages sweetened with high intensity sweeteners are provided with arabinogalactan in an amount effective to mask bitter aftertaste or other off-note sensory characteristics associated with the high intensity sweeteners. Particularly preferred embodiments include blends of high intensity sweeteners and ratios of arabinogalactan to each high intensity sweetener in the blend of at least about 40.

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 invention concerns improved sugar-free products, their production and use, in particular, caramel products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for “added sugars” in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch.

Abstract: The invention concerns improved sugar-free food products, their production and use, in particular, coated food products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: The invention relates to a method for increasing the sweetening power and enhancing the taste of a mixture of extremely powerful sweetening agents, characterized in that an oligosaccharide is added to the mixture.

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: Low-calory sweeteners comprising novel aspartyl dipeptide ester derivatives and their salts have a sweetening potency of up to 35000 times that of sugar and include compounds such as N-[N-[3-(3-methyl-4-hydroxyphenyl)propyl]-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: The present invention provides compositions containing one or more aspartyl dipeptide derivatives represented by formulas (1) and/or (2) mixed with another high intensity sweetner, such Aspartame, sugar, sugar alcohol, and oligosaccharide; food, beverages, and/or medicinal products containing these compositions, methods of using the compositions to impart sweetness in food, beverages, and/or medicinal products to impart sweetness or suppress a bitter taste; and methods of making the compositions and products.

Abstract: This invention relates to a low calorie, palatable fiber-containing, sugar substitute composition suitable for use as a substitute for table sugar (for use on cereals, fruits, in hot or iced tea and coffee, etc.) and in the preparation of baked foods and other prepared solid and semi-solid foods.

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: The present invention provides solid and liquid sweetening compositions with a high intensity sweetness containing aspartyl dipeptide ester compounds, processing of making the aspartyl dipeptide ester compounds, as well as food and beverages containing the compositions.

Abstract: A composition including: an intense sweetener, a gum; a food additive comprising an amino acid, an acid selected from organic acids, inorganic acids and mixtures thereof, and a metal ion; and an agent that masks or blocks the taste of bitter substances is disclosed. The composition may be incorporated into a beverage (such as a carbonated soft drink and flavored water). The components in the composition other than the intense sweetener eliminate the off flavors due to the intense sweetener. The components in the composition other than the intense sweetener improve the shelf life, enhance the mouth-feel, eliminate the off flavors of the intense sweetener, and improves the time-intensity profile of a beverage or other oral use product.

Abstract: Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for “added sugars” in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch.

Abstract: Low-calorie beverage compositions comprising sucralose, acesulfame-K, calcium phosphate, calcium sulfate and potassium sulfate are disclosed. Methods of improving the taste attributes of low-calorie beverages by incorporating sucralose, acesulfame-K, calcium phosphate, calcium sulfate and potassium sulfate therein are also disclosed.

Abstract: A process is described in which compacted aspartame is treated by milling to produce aspartame powder having a substantial portion of particles less than 20 &mgr;m, while obtaining a greater bulk density than commercially available aspartame powders having similar particle size distributions. Air classification can also be used to produce an aspartame powder having a substantial amount of particles less than 20 &mgr;m and having a high bulk density. Aspartame powders having this particle size distribution and bulk density possess exceptionally good properties as regards to bulk density and flow.

Abstract: The present invention relates to a process for coating N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester onto a carrier. The invention also relates to N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester coated carrier compositions.

Abstract: Compositions comprising the sweetener N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester sweetener (“neotame”), or L-aspartyl-L-phenylalanine sweetener (“aspartame”), and at least one divalent cation, trivalent cation or mixture thereof are disclosed. Divalent and trivalent cations enhance the stability of neotame and aspartame in edible compositions, including cola-type soft drinks and syrups.

Abstract: A dietary nutritional supplement for helping the body resist the effects of the aging process. The composition is designed to help a user feel healthier, look his or her best, and increase the ability to maintain a full, more active life as the person ages. The composition is a two-part composition, comprising a lipid-soluble portion in soft gel cap form and a water-soluble portion in hard shell capsule or tablet form.

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 acids, 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: 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 invention relates to a solid mixture consisting of foodstuff ingredients and foodstuff additives, whereby the mixture is comprised of at least one thermoplastic deformable matrix material and of at least one food stuff additive that is incorporated in said matrix material.