Gut-Friendly Sweeteners

A composition of oligosaccharides for use as a dietary supplement to promote gut health. The composition contains specific oligosaccharides with galactose-containing structures, including Gal-(β1-3)-Gal-(β1-4)-Xa, Gal-(β1-3)-Gal-(β1-3)-Xb, and Gal-(β1-3)-Gal-(β1-2)-Xc. These oligosaccharides have higher amounts of galactose linkages compared to standard oligosaccharide compositions. The composition provides benefits like increased production of beneficial butyrate in the gut.

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ABSTRACT The application of artificial sweeteners (ASs) in food science represents a pivotal response to the global challenge reducing sugar consumption. Although ASs offer innovative solutions address nutritional concerns related excessive calorie intake and sugarrelated health issues, their integration into products creates complex interplay technological challenges. potential effects on health, including interactions with gut microbiota, necessitate careful examination. Additionally, successful incorporation formulations requires an indepth understanding physicochemical properties, sensory characteristics, microbial interactions, cost considerations. primary for scientists is meeting sugarreduction goals without compromising texture stability. This review presents detailed analysis complexities ASs, emphasizing how multidisciplinary research advances science.

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Low sugar chocolate with reduced calories and improved taste compared to sugar replacers. The chocolate contains a milk product with a specific carbohydrate composition, like galactooligosaccharides (GOS). It also has reduced lactose levels compared to the original milk. The milk product is used in combination with polyols, fibers, and cocoa butter to replace some or all of the sugar in the chocolate. This provides a chocolate with reduced sugar content without negatively impacting taste or texture. The milk product provides sweetness, body, and creaminess. The GOS from the milk product also contributes to the overall sweetness. The polyols add bulk and sweetness. The fiber adds bulk and texture.

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A process for producing fructooligosaccharides (FOS) using yeast to simultaneously synthesize FOS and purify it by consuming residual sugars like glucose. The process involves using two yeast strains, one that cannot produce extracellular invertase and another that synthesizes FOS. The invertase-deficient yeast consumes glucose and fructose during FOS synthesis, avoiding feedback inhibition and allowing higher FOS yield. The FOS purification and drying can be done without chromatography since glucose is consumed. This eliminates the need for costly chromatography purification and allows higher FOS concentrations.

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Low-sugar chocolate products using a milk-derived oligosaccharide mixture to replace some of the sugar and lactose. The chocolate contains less than 5 g of sugar per 100 g and uses a milk product with reduced lactose and increased oligosaccharides. This provides a chocolate with reduced calories and improved taste compared to sugary alternatives. The milk product is made by enzymatically converting lactose to oligosaccharides in milk. The chocolate also contains polyols like maltitol to further reduce sugar.

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The carbohydrates known as non-digestible oligosaccharides (NDO) include inulin-fructooligosaccharides (FOS), which have been consumed by humans for a very long time. In vitro and in vivo research demonstrated that inulin has several nutritional benefits, primarily related to the stimulation of bifidobacteria. Similar dietary fiber, shares all properties health advantages polysaccharides (NDP). normal physical effects including significant increases osmotic pressure, intestinal bulking effects, intensive water holding, dramatic viscosity building, are not present inulin. capacity specifically promote growth bacterial genera species be health-promoting humans, such Bifidobacterium (apart from Bifidum) Lactobacillus, at expense potentially harmful microorganisms, accounts number vitamin's more notable benefits. Therefore, is typically regarded bifidogenic factor prebiotic. Prebiotics, inulin, advantage promoting selective endogenous bacteria their natural habitat, without being overly impacted surroundings, unlike probiotics. Inulin can referred "physiologically functional food" or foo... Read More

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Sugar substitutes made from oligosaccharides derived from lignocellulosic biomass. The substitutes have improved properties like sweetness, bulk, texture, and tolerance compared to natural sugars. The compositions can be used as low-calorie sweeteners, fiber enhancers, and binders in foods, cosmetics, and nutraceuticals. They are made by enzymatically converting biomass polysaccharides into specific oligosaccharide mixtures. The mixtures can contain cello-, xylo-, manno-, xyloglucan-, and mixed-linkage glucan oligosaccharides. The compositions have tunable properties by adjusting the oligosaccharide ratios and degrees of polymerization.

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Sweetened composition made from Momordica grosvenori extract using enzymatic conversion and membrane separation. The process involves converting sucrose in the extract into fructooligosaccharides (FOS) using enzymes like fructosyltransferase, sucrase, and glucose isomerase. This improves sweetness, reduces calories, and makes the product more like sugar. The FOS prebiotics also have health benefits. The enzymatic conversion is done in a membrane bioreactor to separate the fructooligosaccharides from the extract. The sweetened composition can replace sugar in foods, drinks, supplements, etc.

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The rising use of artificial sweeteners, favored for their zero-calorie content and superior sweetness, necessitates understanding impact on the gut microbiome. This study examines effects five common sweetenersAcesulfame K, Rebaudioside A, Saccharin, Sucralose, Xylitolon microbiome diversity using minibioreactor arrays. Fecal samples from three healthy individuals were used to inoculate bioreactors that subsequently supplemented with each sweetener. Over 35 days, microbial network composition analyzed. Results revealed synthetic sweeteners like Sucralose Saccharin significantly reduced diversity, while non-synthetic particularly A Xylitol, less disruptive. Acesulfame K increased but disrupted structure, suggesting potential long-term negative impacts resilience. enriched pathogenic families such as Enterobacteriaceae, whereas natural promoted beneficial taxa Lachnospiraceae. Random Matrix Theory (RMT) based analysis highlighted distinct interaction patterns, causing persistent structural changes. Findings suggest may be more favorable health than ones, emphasizing cautious use... Read More

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Sweeteners are chemical compounds with sweet taste. They categorized into six groups, namely artificial sweeteners, modified sugars, natural calorie zero-calorie and sugar alcohols. Sugar alcohols, like xylitol, erythritol, sorbitol, mannitol primarily produced via microbial processes. The increasing demand for natural, lowcalorie sweeteners is driven by health-conscious consumers regulatory efforts to reduce excessive intake. Microbial production of has emerged as a sustainable costeffective alternative traditional sweetener production. alcohols can be efficiently fermentation their precursors. Applications range from confectionery oral care products, cosmetics, food beverages pharmaceutical products; thereby demonstrating the market potential microbial-derived sweeteners. Microbial-derived less sugar. More accessibility sugars led scalable economical methods. Advances in biotechnology have developed strains that convert renewable feedstocks high yields purity, boosting commercial viability. biosynthesis produce sorbitol mannitol. Metabolic engineering continues enhance strain perfo... Read More

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ABSTRACT Chewing gum is a commonly used food product, and sugarfree chewing consumption also frequent. Although artificial sweeteners, such as aspartame, are in recipes to replace sugar, they can be associated with health problems. Thus, it necessary develop products natural sweeteners polyols sugar substitutes. This study aimed investigate the use of stevia xylitol production gum. Four different for gums (sorbitol + sorbitol stevia, stevia) were created by keeping amounts ingredients other than constant. The differences color, texture, sensory properties samples evaluated. Accelerated shelflife test (AST) was employed evaluate stability during storage. substitution caused color changes (decreased L *, h values) decreased hardness, springiness, overall likeliness samples; however, did not affect compared aspartamecontaining samples. findings this suggest that an alternative aspartame without causing any adverse effects on properties.

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Background and Aim: The human gut microbiome plays a crucial role in maintaining health. Artificial sweeteners, also known as non-nutritive sweeteners (NNS), have garnered attention for their potential to disrupt the balance of microbiome. This review explores complex relationship between NNS microbiome, highlighting benefits risks. By synthesizing current evidence, we aim provide balanced perspective on AS dietary practices health outcomes, emphasizing need targeted research guide safe effective use. Methods: A comprehensive literature was conducted through searches PubMed Google Scholar, focusing effects artificial microbiota. search utilized key terms including Gut Microbiome, gut microbiota, Eubiosis, Dysbiosis, Artificial Sweeteners, Nonnutritive Sweeteners. Results: may alter but findings remain inconsistent. Animal studies often report decrease beneficial bacteria like Bifidobacterium Lactobacillus, an increase harmful strains such Clostridium difficile E. coli, potentially leading inflammation imbalance. Disruptions short-chain fatty acid (... Read More

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Compositions for use as sweeteners, additives, and ingredients in foods and beverages that provide reduced calorie and glycemic index options. The compositions are made by combining glucose from starch hydrolysis with purified hemicellulose from lignocellulosic biomass. The glucose provides sweetness, and the hemicellulose provides bulk, viscosity, and prebiotic fiber benefits. The compositions can have varying glucose:hemicellulose ratios to match sweetness and consistency properties of conventional sweeteners.

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A nonnutritive sweetener composition having improved physical properties for use in food and beverages. The sweetener composition contains a blend of allulose, erythritol, soluble corn fiber, and salt. The specific ratios of the ingredients are optimized to provide a sweetener that closely matches the taste, texture, and functionality of sucrose (table sugar) without the negative metabolic impacts of sucrose. The sweetener can replace sucrose in recipes without needing to make other ingredient substitutions.

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Low-calorie sweetener composition that can replace sugar 1:1 and provides similar sweetness and taste to sugar. The composition contains erythritol, allulose, enzyme-treated stevia, and Monk fruit extract. The amounts are 30-50% allulose, 0.3-3.0% enzyme-treated stevia, and 0.01-0.03% Monk fruit extract based on erythritol weight. The average particle size is 150-250 µm. This composition provides a sweet taste similar to sugar without the disadvantages of sugar alcohols like diarrhea and bitter aftertaste.

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Using extracts or fractions from the Thunbergia vine and caffeoylquinic acids from Camellia sinensis to improve sweetness, mouthfeel, and mask off-flavors in low-calorie sweeteners. These extracts and acids enhance sweetness perception, roundness, and fullness of sweeteners like Reb A, sucralose, and stevia. They also reduce licorice-like aftertaste and persistent sweetness. Adding them to sweetened products improves the taste profile and sensory experience compared to using the sweeteners alone.

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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.

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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.

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Sweeteners and flavor enhancers for use in foods and beverages that provide a sweet taste and enhance the sweetness of other sweeteners. The sweeteners are compounds found in plants like Momordica grosvenori (Kewra) and extracts from plants like Stevia, Momordica, and Siraitia. They can be used as standalone sweeteners or added to other sweeteners to enhance their sweetness. The compounds include neohesperidin dihydrochalcone, naringin dihydrochalcone, stevioside, steviobioside, rebaudioside A-M, dulcoside, and rhodoside.

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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.

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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.

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A composition containing stevia extract, citric acid, erythritol, and trifoliate glycerin in specific ratios for use as a sweetener in food applications. The composition provides a sweet taste without calories and improves taste compared to pure stevia extract. The ratios of the ingredients are: 20 parts stevia extract, 2-3 parts citric acid, 31-35 parts erythritol, and 30-40 parts trifoliate glycerin.

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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.

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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.

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A 50% reduction in calorie natural sweetener composition for baking and food/beverage products that tastes like sugar but has significantly fewer calories. The composition contains a blend of three ingredients: D-allulose, cane sugar, and monk fruit extract. The exact ratios can vary within certain ranges, but a preferred composition has 55.5% D-allulose, 44.4% cane sugar, and 0.1% monk fruit extract. This provides a natural sweetener that mimics the taste, texture, and functionality of sugar in baking, while cutting the calories in half.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Zero- or low-calorie natural sweetener composition for use in beverages, foods, and food products as a replacement for sugar. The sweetener is made from a blend of three ingredients: isomaltulose (a low-calorie disaccharide derived from beet sugar), beet sugar, and monk fruit extract. The specific composition ranges are: 55-90% isomaltulose, 10-50% beet sugar, and 1-10% monk fruit extract. This blend provides a sweetness similar to sugar with less calories and carbs, making it suitable for low-carb diets. The isomaltulose and monk fruit extract replace some of the beet sugar to significantly reduce calories compared to regular sugar.

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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.

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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.

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Natural, low-calorie, functional sweeteners and fibers for food, cosmetics, and nutraceuticals. Enzymatic production of oligosaccharides from feedstocks like oat bran that avoids monosaccharide and disaccharide byproducts. The process uses specific enzymes like lichenase and xylanase to cleave polysaccharides into oligosaccharides without releasing simple sugars. This allows production of oligosaccharide ingredients with desirable properties like sweetness, texture, and moisture retention without the negative effects of sugars on health.

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Sugar substitute compositions that mimic the taste, texture, and other properties of sugar in food, cosmetics, and nutraceuticals. The compositions comprise a mixture of oligosaccharides with varying degrees of polymerization, including cellobiose, xylo-oligosaccharides, mixed-linkage glucan oligosaccharides, and manno-oligosaccharides. The oligosaccharides are blended in specific ratios to provide sweetness, bulk, browning, moisture retention, and other functions of sugar in a wide range of products. The compositions can be made using cost-effective enzymatic reactions. By combining different types and amounts of oligosaccharides, the properties of the sugar substitutes can be tuned for specific applications.

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Sweetened dairy products using stevia extracts to provide a sugar-like taste. The sweeteners are added to dairy compositions like yogurt and strained yogurt. The stevia extracts, particularly compositions including Rebaudioside B, are combined with lactose-free dairy and fermented to create products with reduced sugar and a taste closer to traditional sweetened dairy.

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A natural sweetener composition that provides a reduced carbohydrate sweetener compared to sugar. The composition includes stevia extract, glycine amino acid, and optionally gymnemic acid extract. Stevia provides the sweet taste, glycine enhances sweetness and avoids gastrointestinal issues, and gymnemic acid adds anti-sweetness. It can be used as a sugar substitute in beverages, foods, or as standalone packets.

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Sweetener composition for food and beverages that is derived from glucose and purified hemicellulose. The hemicellulose is partially hydrolyzed to provide xylose, xylo-oligosaccharides, and xylan. This natural sweetener combines glucose with hemicellulose components from plant biomass. It can be used as a lower calorie, lower glycemic index, and potentially prebiotic alternative to sugar or corn syrup.

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A sugar substitute composition using natural ingredients for reduced calorie sweetening with improved health benefits. The composition uses a blend of digestion resistant soluble fibers like inulin and stevia leaf extracts for sweetening. It can also include natural flavors to mask any off-notes. The fiber and stevia provide low calorie sweetness while adding dietary fiber and promoting beneficial gut bacteria. It can replace natural sugars and artificial sweeteners in various food applications.

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A natural low-carb sweetener made from stevia extract, glycine, and optionally gymnemic acid extracts. The sweetener composition uses stevia glycosides for sweetness without the carbs of other stevia products. Glycine, an amino acid, is added as a bulking agent. Gymnemic acid can optionally be included. The blend provides a natural, low-carb sweet taste.

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Natural sweetener compositions that reduce carbohydrates compared to conventional sweeteners like maltodextrin, improve insulin activity, and avoid gastrointestinal distress. The sweeteners contain extracts of the Stevia rebaudiana and Siraitia grosvenorii plants, along with free glycine. The glycine acts as a carrier for the plant extracts and also enhances sweetness. Replacing carbs like maltodextrin with glycine reduces total carbs in the sweeteners. The compositions can be used in beverages, foods, and supplements to provide reduced-carb, low-glycemic alternatives to conventional sweeteners.

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Sweetener compound extracted from luo han guo fruit. The sweetener is a triterpene-glycoside compound called Compound L that has no bitter aftertaste. It can be used as a sweetener in oral edible compositions like food, beverages, and oral care products.

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A sugar product containing L-arabinose that can be used as a healthier sweetener in food and drinks. The sugar product consists of small sugar particles coated with a thin layer of L-arabinose. The L-arabinose coating is only 1-20% of the mass, with the sugar making up the rest. This allows the L-arabinose to distribute uniformly on the sugar particles.

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Composition for preparing a sweetener with improved taste by combining alulose, naringin, and enzyme-treated stevia. The composition helps mitigate issues like bitter and astringent tastes that can arise when using alulose as a sweetener. It does so by balancing the flavors of the components to create a more pleasant overall taste. The composition can be used to prepare sweeteners with reduced off-flavors compared to alulose alone.

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A low-calorie sweetener made from xylose, a sugar alcohol like erythritol, and a small amount of brown seaweed extract. The seaweed extract can contain beneficial compounds like fucoidan. The sweetener is useful for reducing sugar in foods while providing added health benefits like vitamins, minerals, probiotics, omega-3s, and fiber.

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A method to produce 1-kestose, a prebiotic sugar, at industrial scale from sucrose using a recombinant yeast expressing a plant enzyme. The process involves converting sucrose to 1-kestose in a bioreactor using a recombinant fructosyltransferase (FTF) enzyme isolated from tall fescue grass and expressed constitutively in a non-saccharolytic yeast like Pichia pastoris. The yeast strain is engineered with multiple copies of the FTF gene integrated into its genome for higher enzyme production. The FTF is produced and secreted by the yeast during fermentation to convert sucrose into the beneficial prebiotic sugar 1-kestose. The method allows efficient and scalable production of 1-kestose from inexpensive sucrose using industrial biotechnology.

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Natural sweetener compositions that deliver reduced carbohydrates compared to traditional sugar and without gastrointestinal distress. The sweeteners contain extracts from the Stevia rebaudiana plant, free glycine as a carrier, and optionally gymnemic acid from the Gymnemic sylvestre herb. The glycine reduces carbs needed compared to maltodextrin, eliminates digestion-resistant carbs, and improves taste. Gymnemic acid masks stevia aftertaste and enhances insulin activity. The compositions can replace sugar in beverages and foods with lower carbs and better taste profiles.

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A natural, non-toxic, and digestible sweetener for adding to foods without the drawbacks of refined sugar. The sweetener contains erythritol, inulin, gum arabic, stevia extract, and a citric/lactic/ascorbic acid compound in specific proportions. This blend provides a sweet taste without the negative impacts of sugar like rapid digestion, tooth decay, and insulin spikes.

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