Low-Calorie Sweeteners for Health-Conscious Foods

Sweetener composition for use in foods and beverages that provides a pleasant taste without crystallization issues, especially in cold or frozen products. The composition contains a low-calorie sweetener like erythritol or xylitol, along with an anti-cystallizing component like lecithin or glycerol. The sweetener is dissolved in the food, preventing crystallization. The anti-cystallizing component keeps the sweetener dissolved at low temperatures. This allows using high concentrations of the sweetener in cold foods without crystals.

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Sweetener compositions for enhancing the sugar-like characteristics of foods, beverages, and other consumables. The compositions contain specific ratios of steviol glycosides, namely reb M, reb AM, and reb N2, to provide maximal response, flavor profile, temporal profile, adaptation behavior, and mouthfeel similar to sugar. The compositions can replace sugar in reduced/no-calorie products without sacrificing taste.

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Sweetener composition and sugar-free syrup that improves the taste of low-calorie sweeteners like stevia and sucralose by adding dietary fiber and bulk sweeteners like sugar alcohols. The composition uses a combination of high-intensity sweeteners like stevia glycosides and sucralose, along with dietary fiber like polydextrose or resistant dextrin, to replace some of the sugar alcohols. This jointly improves the taste of the high-intensity sweeteners by reducing bitterness and aftertaste. The dietary fiber also helps with texture and mouthfeel.

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A process to produce a highly purified steviol glycoside food ingredient from the Stevia plant extract, which eliminates undesirable taste attributes like bitterness, aftertaste, and licorice flavor. The purified steviol glycoside ingredient can be used as a natural non-caloric sweetener in food and beverages. The process involves isolating and purifying rebaudioside B from the extract, which is one of the minor glycosides compared to rebaudioside A, but has unique taste properties.

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Crystalline allulose, a low calorie sweetener that can be used as a substitute for sugar. The crystalline allulose has specific properties including peaks in x-ray diffraction, melting temperature, and enthalpy. A method for preparing the crystalline allulose involves cooling a concentrated allulose solution, and recovering, washing, and drying the resulting crystals.

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A method for making low sugar, high fiber, natural sweeteners and bulking agents for food products that mimic the taste and functionality of sugar. The method involves converting biomass like plant material into a mixture of soluble polysaccharides and oligosaccharides using a series of pretreatments and enzyme reactions. The oligosaccharides provide sweetness while the polysaccharides add bulk, texture and other sugar-like properties. The resulting ingredient can be used in food, nutraceuticals or cosmetics as a healthier substitute for sugar.

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Extracting and purifying natural non-caloric sweeteners from stevia plants to provide a reduced or non-caloric sweetener that tastes like sucrose. The method involves using a polymer resin column to separate and concentrate specific steviol glycosides like Reb D, Reb E, Reb M, Reb N and Reb O from a mixture of steviol glycosides. The resulting composition contains higher levels of these targeted glycosides, which provide a sugar-like sweetness profile.

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Low-calorie sugar substitute for food, especially chocolate, that provides bulk and sweetness without negative taste issues. The substitute is amorphous porous particles made by spray drying a mixture of sugar, bulking agent, and surfactant. The particles have closed porosity of 20-60% and sphericity of 0.8-1. They can be used in place of sugar in confectionery products without impacting sweetness perception.

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High purity rebaudioside J and methods of making high purity rebaudioside J from the stevia plant. The high purity rebaudioside J can be used as a sweetener in beverages and food products. The rebaudioside J has a modified sweetness profile compared to other stevia glycosides, with reduced bitterness and lingering aftertastes.

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Using low-intensity sweeteners like mogroside V to enhance the sweetness of high-intensity sweeteners like stevia. The combination provides improved sweetness characteristics compared to using high-intensity sweeteners alone. The low-intensity sweeteners offset negative sweetness properties of the high-intensity sweeteners. The ratio of high-intensity to low-intensity sweeteners is 2:1 to 12:1. The low-intensity sweeteners can be added at levels below their own sweetness threshold. This allows compositions with overall sweetness below 1.5% sucrose equivalent.

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Sweetener composition that allows a reduction of the amount of nutritive sweeteners in a diet. The composition includes at least one difructose anhydride (DFA) in an amount of from 15% to about 99% by weight relative to the total weight of the sweetener composition on a dry solids basis.

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Low-calorie sweetening compositions for beverages that mimic the taste profile of natural sugars like sucrose. The compositions contain a combination of stevia sweeteners, natural carbohydrates, rubusoside, tannins, and enzyme-treated stevia. This blend provides a temporary sweetness profile similar to sucrose in terms of onset time, duration, and intensity. The compositions are suitable for making low-calorie drinks like carbonated soft drinks and energy drinks that taste better and more naturally sweet compared to stevia alone.

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A low-calorie sweetener containing D-psicose that has a taste similar to sucrose and gives a refreshing feel in the mouth. The sweetener combines D-psicose with sugar alcohols and/or high intensity sweeteners to modify the taste of D-psicose.

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Low-calorie sweetening compositions that mimic the sensory properties of caloric sweeteners like sucrose in flavored products. The compositions contain specific combinations of steviol glycosides like rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside B in specific weight ratios. These compositions can be used to sweeten food and beverages as alternatives to sugar.

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Using cellulose derived from Stevia rebaudiana plants as a food ingredient. The cellulose is obtained from the plant material remaining after extracting steviol glycosides like rebaudioside A to make natural sweeteners from the Stevia plant. The extracted biomass is milled, bleached, depolymerized, and mixed with stevia sweetener to produce a food ingredient with bulking, taste-enhancing, and sweetening properties. The cellulose complex can be used in various food and beverage products as a natural alternative to sugar.

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Functional sweetener compositions that have improved temporal and flavor profiles compared to natural and synthetic high-intensity sweeteners like Rebaudioside A. The compositions contain Rebaudioside A, a sweet taste enhancing component, and functional ingredients like minerals. The enhancing component improves the taste profile of Rebaudioside A to make it more similar to sugar. This allows using non-caloric sweeteners in foods without compromising taste. The compositions find use in functional foods and beverages as sweeteners with improved taste profiles.

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A food or beverage product made by infusing fruit bodies with a formulation containing rare sugars like allulose and tagatose. The rare sugars provide a sweet taste while maintaining the fruit's flavor and texture.

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Low-calorie sweetener compositions that mimic the taste profile of caloric sweeteners like sucrose. The compositions contain a specific ratio of steviol glycosides and mogroside V. The ratios range from 5:1 to 40:1 for steviol glycosides to mogroside V, 4:1 to 10:1 for rebaudioside A to other steviol glycosides, 1:1 to 5:1 for rebaudioside A to rebaudioside D, and other ratios for combinations of rebaudiosides A-M. These compositions can be used to sweeten foods and beverages without the off-flavors sometimes associated with low-calorie sweeteners.

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A method to produce low-calorie, healthy sugar substitutes from natural sources. The process involves treating plant biomass to solubilize and isolate oligosaccharides. These are combined with soluble polysaccharides from the biomass to form a natural ingredient for food, cosmetics, etc. The oligosaccharides provide sweetness with fewer calories and improved gastrointestinal tolerance compared to common sugars.

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A process for producing food ingredients from the stevia plant that can be used as sugar substitutes in beverages and food products. The process involves taking the leftover stevia biomass after extracting the sweet steviol glycosides, such as the stems and leaves, and treating them to create a cellulose-based ingredient. The process includes grinding, bleaching, depolymerizing the cellulose, and adding stevia sweetener. The resulting ingredient can be used as a natural bulking agent, sweetener, and flavor enhancer in various food and beverage products.

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