Extending Sweetener Shelf Life with Preservation Technologies
21 patents in this list
Updated:
In the world of food technology, extending the shelf life of sweeteners is crucial for maintaining product quality. Sweeteners often face challenges like crystallization, discoloration, and flavor degradation over time. These issues not only affect taste and appearance but also impact the economic viability of food products in the market.
The journey to longer-lasting sweeteners involves overcoming several technical hurdles. Manufacturers must address stability problems, prevent clumping, and ensure that sweeteners retain their intended sensory properties. These challenges become more complex when considering the diverse environments and conditions in which food products are stored and distributed.
This page explores a range of strategies and technologies designed to tackle these issues. From enhancing the stability of allulose syrups to reducing crystallization in maltitol powders, these solutions aim to preserve the integrity and performance of sweeteners. By implementing these approaches, manufacturers can achieve greater consistency and reliability in their products, ensuring a prolonged shelf life without compromising quality.
1. Allulose Syrup Composition with Specified pH Range and Dry Solids Content
Tate & Lyle Solutions USA LLC, 2023
Allulose syrup that maintains high allulose content and stability over time. The key parameters are pH of 2.5-6.0 and total dry solids content of 50-80%.
2. Allulose Syrup Composition with Specified Dry Solids and pH Range
Tate & Lyle Solutions USA LLC, 2023
Stabilized allulose syrup with improved shelf-life for use as a low-calorie sweetener and bulking agent. The syrup has a dry solids content of 50-80%, allulose content of at least 80%, and pH of 2.5-6.0. It may also contain additives like antioxidants or buffers. The stabilized syrup maximizes allulose retention and prevents degradation, crystallization, color formation, impurities, and microbial growth during storage.
3. Food Bars with Protein and Sweetener-Acid Binder Exhibiting Stable Physical Properties
STOKELY-VAN CAMP, INC., 2023
Food bars that maintain texture, color, and taste during storage. The bars contain a protein and a binder made from a sweetener and an acid. This helps to prevent hardening or discoloration over time. The bars also have a specific cutting force, compression force, and water activity to optimize texture and shelf life.
4. Crystalline Allulose with Defined Particle Size Distribution from Fructose Syrup
SAVANNA INGREDIENTS GMBH, 2023
Crystalline allulose with specific particle size distribution to improve taste, texture, stability, and shelf life of food and oral preparations. The crystalline allulose is produced from fructose syrup and has a particle size distribution that enhances sensory properties and physical characteristics when used as a replacement for sugar or other sweeteners in food and oral products.
5. Food Bars with Low Water Activity and Binder Formulation for Stable Texture and Appearance
Stokely-Van Camp, Inc., 2023
Food bars with extended storage life that maintain their texture and visual appeal over time. The bars have specific formulations containing dry ingredients like proteins mixed with binders including sweeteners and acids. The binders help prevent hardening and discoloration during storage. The bars have cutting and compression forces that don't increase significantly after storage. The bars also have water activity below 0.6 to minimize microbial growth.
6. Compositions Incorporating Caffeoyl-Substituted Quinic Acid Derivatives for Stabilization of Steviol Glycosides Under Acidic Conditions
CARGILL, INCORPORATED, 2023
Compositions that stabilize steviol glycoside sweeteners under acidic conditions, such as in beverages, using caffeoyl-substituted quinic acid derivatives as stabilizers. Steviol glycosides like rebaudioside A are natural, non-caloric sweeteners extracted from the stevia plant. They can break down in acidic environments like soft drinks. The compositions combine the steviol glycosides with stabilizers like 3-O-caffeoylquinic acid to prevent degradation and extend shelf life. The stabilizers can be used in beverages, foods, and pharmaceuticals containing stevia sweeteners.
7. Beverage Composition with Rebaudioside M at 100-2500 ppm and pH 2.0-3.5
SUNTORY HOLDINGS LIMITED, 2022
Sweetened beverage compositions containing the steviol glycoside rebaudioside M (Reb M) at a concentration of 100-2500 ppm and pH 2.0-3.5. This provides stable high-intensity sweetness with minimal degradation and taste impact compared to lower concentrations or pH.
8. Pyrroloquinoline Quinone Stabilization Using Specific Sweeteners in Consumable Products
Mitsubishi Gas Chemical Company, Inc., 2021
Stabilizing pyrroloquinoline quinone (PQQ), a vitamin-like substance, to prevent degradation over time when stored in foods or supplements. The stabilization involves adding certain sweeteners like erythritol, acesulfame potassium, and reduced starch syrups to PQQ-containing products. These sweeteners protect PQQ from degrading when exposed to common food ingredients like sugars.
9. Liquid Isomalt Composition with Glycosylated Components in Specified Ratios
Südzucker AG, 2021
Liquid isomalt composition that does not discolor upon storage. It contains 1,1-GPM, 1,6-GPS and specific glycosylated isomalt components in specified ratios. The glycosylated components 6′-g-1,1-GPM, 6′-g-1,6-GPS, 1-g-1,6-GPS and 6-g-1,1-GPM prevent discoloration when the composition contains at least 5% solvent like water.
10. Trehalulose and Isomaltulose Composition for Antioxidant Application in Consumables and Topicals
Suedzucker Aktiengesellschaft Mannheim/Ochsenfurt, 2020
Using trehalulose, alone or in combination with isomaltulose, as an antioxidant for food, animal feed, cosmetics and pharmaceuticals. It effectively prevents oxidation and extends shelf life without adverse taste effects. The use of trehalulose as an antioxidant is particularly suited for products with sensitive components like unsaturated fatty acids or delicate flavors, like milk products, beer, instant beverages, bread spreads.
11. Steviol Glycoside Stabilization Using Yerba Mate-Derived Compounds
CARGILL, INCORPORATED, 2020
Using specific compounds found in yerba mate to enhance the stability of steviol glycosides like Reb A in low pH and high temperature conditions. The compounds are isolated from yerba mate and added to stevia-based products like sweeteners and beverages to reduce degradation and increase shelf life.
12. Crystalline Maltitol Powder with Stabilized Surface Moisture and Method of Controlled Humidity Treatment
MITSUBISHI SHOJI FOODTECH CO., LTD., 2019
Crystalline maltitol powder less prone to consolidation during storage and delivery, and a method for producing it. The powder has improved flowability compared to conventional maltitol powders and does not clump together. The method involves treating maltitol powder with controlled humidity air to stabilize the surface moisture and prevent consolidation.
13. D-Allulose Syrup with Reduced Crystallization via Dimer Removal Nanofiltration
ROQUETTE FRERES, 2019
D-allulose syrup with reduced crystallization compared to prior art syrups, making it more stable and usable in food and pharmaceutical products. The syrup contains D-allulose and minimal impurities. The process involves providing a D-allulose composition rich in D-allulose dimers, and nanofiltering it to remove the dimers, producing a syrup with improved resistance to crystallization and better stability for storage and use.
14. Aqueous Sweetener Composition with Rebaudiosides A, D, and M in Stable Solution
Merisant US, Inc., 2019
Aqueous sweetener composition made from a specific combination of rebaudiosides A, D, and M. The composition has improved appearance, taste, and shelf-life compared to other rebaudioside blends. It allows the rebaudiosides to remain in solution without crystallizing out over time. The composition is used in syrup applications to provide sweetness without cloudiness or sedimentation. The syrup compositions contain 2-10% of the aqueous sweetener blend along with 90-98% syrup.
15. Crystalline Maltitol Powder with Stabilized Surface and Controlled Moisture for Reduced Consolidation
MITSUBISHI SHOJI FOODTECH CO., LTD., 2019
Crystalline maltitol powder with improved flow properties and less prone to consolidation during storage. It has a consolidation level of 0.6 or lower, compared to conventional products that consolidate more easily. The reduced consolidation makes the powder easier to handle and prevents clumping during storage. The powder is obtained by treating normal maltitol powder with specific air conditions to stabilize the powder surface and moisture content.
16. Amorphous Sucrose Stabilization Using Glycosides to Inhibit Crystallization
Purdue Research Foundation, 2019
Increasing the shelf life of amorphous sucrose-containing food products like cotton candy by inhibiting sucrose crystallization using glycosides like naringin or glycyrrhizic acid. Adding these glycosides to amorphous sucrose prevents it from crystallizing over time at typical storage conditions.
17. Syrup Composition with Allulose and Gum or Pectin Additives for Enhanced Viscosity and Stability
CJ CHEILJEDANG CORPORATION, 2019
A syrup composition containing allulose with improved viscosity, taste, and storage stability compared to pure allulose syrup. The composition includes gums and/or pectin applied to the allulose to increase viscosity, mask off-tastes, and suppress crystallization.
18. Shelf-Stable Tea Composition with Caffeine, Humectants, NaCl, and Plant Derivatives
Pocket Tea, LLC, 2018
A shelf-stable tea composition that can provide a user with flavors and health benefits lacking in the market of energy products. The tea composition can have green tea leaves and/or flowers and/or stems and/or seeds and/or roots, caffeine, one or more humectants, NaCl, water, and additional plant material and/or cellulose.
19. Beverage Composition with Stevia Glycoside Ratio for Flavor Stability
SUNTORY HOLDINGS LIMITED, 2018
Natural and low-calorie beverages containing stevia glycosides with a flavor profile that remains stable during storage. The ratio of rebiana (RebA) to other stevia glycosides (RebD and/or RebM) in the beverage is adjusted to between 0.52 and 1.58. This range suppresses the decrease in sweetness that can occur from RebA conversion during storage, while still leveraging RebA's desirable flavor characteristics. The beverages are carbonated or non-carbonated and can be green/black/oolong tea, coffee, juice, etc.
20. Sweetener Particle Composition with Dietary Fiber Coating for Moisture-Induced Solidification Prevention
CJ CHEILJEDANG CORPORATION, 2018
A solidification-prevented sweetener material composition that resists clumping when exposed to moisture. The composition coats sugar and xylose sweetener particles with dietary fiber to prevent agglomeration.
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