Extending Sweetener Shelf Life with Preservation Technologies

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%.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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