Gut-Friendly Sweeteners: Options for Healthy Sugar Alternatives

A sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance that contains specific types and amounts of food colloids like low-esterification pectin, κ-carrageenan, and locust bean gum, along with xylitol, maltitol, and sorbitol. The formulation in combination with the colloids helps slow the absorption of sugar alcohols in the gastrointestinal tract, balancing osmotic pressures and preventing diarrhea caused by excessive sugar alcohol ingestion.

Source

Reduced-sugar sweetener syrups that contain a high percentage of soluble indigestible maltodextrin and a low percentage of mono and disaccharides. The syrups are used to make low-sugar, high fiber food products like snack bars, pudding, and ketchup.

Source

Sweetener composition comprising glucose and purified hemicellulose from lignocellulosic biomass. The hemicellulose components include xylose, xylo-oligosaccharides, and xylan. The glucose is derived from cellulose and the hemicellulose is obtained from plant sources. The composition provides a lower calorie and lower glycemic index sweetener option that can be used in foods, beverages, pharmaceuticals, and supplements.

Source

Natural sugar substitute compositions that mimic the taste of sugar, using steviol glycosides derived from the Stevia rebaudiana plant. The compositions contain lower levels of the major approved steviol glycosides but also include minor steviol glycosides. These less purified compositions surprisingly provide sweetness and flavor similar to higher purity extracts, allowing more efficient and cost-effective production of natural sweeteners.

Source

Food, cosmetic and nutraceutical compositions containing mixtures of oligosaccharides with specific degrees of polymerization for use as sugar substitutes. The compositions can provide bulk, sweetness, and other functional properties of sugar while being lower in calories. The compositions comprise specific ratios of cell- and xylo-oligosaccharides with varying chain lengths. The oligosaccharide mixtures can be produced from cellulose using enzymes.

Source

A low-calorie sweetener composition that mimics the taste and mouthfeel of sucrose but has fewer calories, a lower glycemic index and is easier to handle in food manufacturing. The composition is a powder made of particles containing a high-intensity sweetener, a non-sucrose bulk sweetener, and a low-digestible carbohydrate polymer like dextrin. The high-intensity sweetener provides the sweetness, the bulk sweetener provides the body, and the low-digestible carbohydrate provides the mouthfeel. The particles are formed by mixing the sweeteners with water and then mixing that with the polymer powder and drying the mixture.

Source

Sweetener compositions for foods and beverages with reduced calories and glycemic index compared to regular sugars. The compositions are made by combining glucose derived from cellulose with purified hemicellulose derived from lignocellulosic biomass. The sweeteners have similar sweetness to sugar but contain soluble fiber components and are derived from plant biomass.

Source

Reduced carbohydrate natural sweeteners made from extracts of stevia, monk fruit and gymnema sylvestre. The sweeteners contain specific components including steviol glycosides from stevia, mogrosides from monk fruit, glycine, and optionally gymnemic acid from gymnema sylvestre. The sweeteners are designed to provide a low carbohydrate, natural alternative to sugar that doesn't cause gastrointestinal distress.

Source

Oligosaccharide compositions that are sugar substitutes in food, cosmetics, and nutraceuticals. The compositions contain mixtures of oligosaccharides with varying degrees of polymerization, like cello-oligosaccharides, xylo-oligosaccharides, mixed-linkage glucan oligosaccharides, and manno-oligosaccharides. The compositions have improved properties like taste, texture, solubility, and mouthfeel compared to single oligosaccharides. They can be produced using enzymatic reactions on inexpensive polysaccharide starting materials.

Source

A natural sugar substitute that contains digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent. The fiber is derived from various sources and provides low-calorie sweetness with prebiotic effects. It tastes like sugar without the bitter aftertaste of other natural sweeteners.

Source

A syrup containing tagatose, galactose, and glucose as a low-cost sweetener and prebiotic. The syrup is made by enzymatically hydrolyzing lactose to glucose and galactose, then deglucosating it to remove most of the glucose. The resulting solution is further processed to concentrate and purify the tagatose and galactose.

Source

Sugar substitute derived from natural ingredients like digestion-resistant soluble fibers that provides similar properties and characteristics as sugar without the calories and glycemic index. The sugar substitute compositions include ingredients like digestion-resistant soluble fibers derived from tapioca, natural fruit extracts like Luo Han Guo, and flavor masking agents. These compositions can be used as sugar alternatives in food and beverages.

Source

A granular composition with high sugar alcohol content that can be used to make functional foods with good taste and texture. The composition contains sugar alcohols like xylitol and erythritol, with xylitol content higher than erythritol. It may also contain dietary fiber, lactic acid bacteria, citric acid, lactose, and fragrance. Granules with improved preference can be prepared using an extrusion granulation process.

Source

A low glycemic index sweet composition for food and drinks that is safe for diabetics and provides a natural sweet taste without artificial sweeteners. The composition is made of low GI sugars like psicose, sorbose, tagatose, isomaltulose, and trehalose, which have minimal impact on blood sugar levels. It is free of fructose and sugar substitutes. The composition can also contain fibers, proteins, vitamins, minerals, antioxidants, and flavorings.

Source

Modified non-digestible oligosaccharides with increased sweetness compared to unmodified oligosaccharides. The modification involves incorporating monosaccharide units onto the oligosaccharides. This yields prebiotic sweeteners with improved taste that can be used as low-calorie sweeteners in food products. The modified prebiotic oligosaccharides are produced by enzymatically attaching monosaccharides during synthesis.

Source

A natural sugar substitute that is a composition of different oligosaccharides derived from cellobiose, xylo-oligosaccharides, mixed-linkage glucan oligosaccharides, and manno-oligosaccharides. The mixture of oligosaccharides provides a tunable, low-calorie sweetener that can mimic the taste and properties of sugar in food, cosmetics, and nutraceuticals. The oligosaccharide composition can be produced using enzymatic reactions to combine specific types and lengths of oligosaccharides to create sugar substitute formulations with desired properties.

Source

Improving the gastrointestinal tolerance of food and beverage products containing low-digestible sweeteners like sugar alcohols. This involves adding ingredients like glucose, fiber, and protein to products containing low-digestible sweeteners.

Source

Enzymatically converting carbohydrates in a liquid nutrient to provide a fortified processed liquid containing functional carbohydrates. The method involves using enzymes to convert some of the initial carbohydrates in the liquid nutrient into altered carbohydrates. This increases the amount of functional carbohydrates in the processed liquid compared to the original nutrient.

Source

Improving gastrointestinal tolerance of food and beverages containing sweeteners like sugar alcohols (e.g., erythritol) that can cause digestive issues. Adding small amounts of glucose, fiber (like beta-glucan), and protein to products with sweeteners like erythritol can reduce gastrointestinal symptoms like bloating and diarrhea.

Source

Sweet prebiotic compositions that can be used to improve gut microbiome diversity while also providing a sweet taste without bitter or aftertastes. The compositions are made by enzymatically modifying high intensity sweeteners like steviol glycosides and mogrosides with sugars like lactose or fructose. The modifications involve galactosylation, fructosylation, and deglycosylation.

Source