Low-Caloric Sweeteners: Novel Formulations and Patent Trends

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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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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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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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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Glucose-containing sweetening mixture that uses glucose along with calorie-free and/or glucose-free sweeteners to create a sweetener that mimics the taste of sugar without the negative health effects. The glucose helps suppress the aftertaste of the non-caloric sweeteners and provides a more pleasant taste compared to using glucose or sweeteners alone.

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Mixture to replace sugar in foods and beverages that provides a taste similar to high-calorie sugar while reducing the amount of sugar. The mixture includes rare sugars like allulose, taste modifying compounds like flavonoids, and natural sweeteners like stevia. Using rare sugars enhances the sweetness onset and overall intensity. The taste modifiers reduce aftertastes and off-notes. The natural sweeteners provide the sweet flavor.

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Generating new non-caloric sweeteners with improved taste profiles and sweetness potency compared to existing natural sweeteners. The method involves enzymatic synthesis of novel steviol glycoside compounds like rebaudioside V and W from starting compounds like rebaudioside G, KA, rubusoside, etc. The synthesis involves using enzymes like glycosyltransferases along with substrates like sucrose and UDP-glucose to attach additional glucose units to the starting compounds.

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A natural low-calorie sugar substitute made from a mixture of oligosaccharides, monk fruit extract, soluble fiber, and date syrup. The composition can be used as a direct substitute for sugar in food products. It provides sweetness similar to sugar but with lower calories and without the aftertaste of artificial sweeteners.

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Low-calorie sugar replacement with no impact on sweetness, suitable for confectionery products that avoids the problems of loss or reduction in sweetness, bitter aftertastes and off-flavours. The replacement is an amorphous porous particle made from sugar, a bulking agent, and a surfactant. The particles have specific properties like closed porosity of 20-60%, sphericity of 0.8-1, and particle size under 140 microns. These particles can replace sugar in foods without impacting sweetness perception. They are made by dissolving and pressurizing the ingredients to form amorphous sugar particles.

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An all-natural cane sugar substitute that replicates the taste, texture, and functionality of cane sugar without the calories and glycemic impact. The sugar substitute contains a specific ratio of botanical ingredients - an indigestible soluble fiber, a natural high-potency sweetener, a flavor-balancing ingredient like vanilla or citrus, and a taste-balancing ingredient like citric acid.

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Directly compressible compositions and tablets containing high amounts of the sweetener allulose. The compositions contain granules of allulose, which can be compressed into tablets with high hardness using only a lubricant. The allulose granules can be prepared by granulating allulose powder.

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A low-calorie sugar replacer for confectionery and other food products. It comprises amorphous porous particles made from sugar, a bulking agent, and a surfactant. The particles have a closed porosity of 20-60% and sphericity of 0.8-1. They provide bulk without reducing sweetness perception like other sugar replacers. The porous structure gives a textured mouthfeel. The particles are made by dissolving the ingredients, pressurizing, and drying.

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