Shelf Life Extension for Natural Sweeteners

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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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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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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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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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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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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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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A stable allulose syrup with a long shelf life that maintains high allulose content. The syrup has a total dry solids content of 50-80% and allulose content of at least 80% on a dry solids basis. The pH is controlled to 2.5-6.0. The syrup can be made by adjusting an allulose syrup's dry solids, allulose content, and pH.

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A process to prolong the shelf life of sugary products like honey without degrading their quality. The process involves treating the packed product after fractionation to reduce microorganisms causing fermentation and crystallization. The treatment involves heating the product to destroy crystalline structures that prevent crystallization. The heating conditions are optimized to minimize degradation of enzymes, vitamins, and flavor compounds compared to pasteurization. The process allows delaying crystallization and microbial growth without negative effects like hydroxymethylfurfural formation and color darkening.

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