Sugar-Matched Texture in Sweetener Alternatives

Enhancing the taste of non-sucrose sweeteners like stevia and mogroside by combining them with small amounts of D- or L- sugars. The D- or L- sugars modulate the taste attributes of the non-sucrose sweeteners to make them taste more like sucrose. Adding D- or L- sugars above their detection threshold enhances sweetness, while keeping them below recognition threshold reduces bitterness and lingering sweetness. This allows reducing the overall sugar content in consumables while maintaining sucrose-like taste.

Source

Beverage compositions with reduced calories that mimic the taste of sucrose without prolonged sweetness or adaptation. The compositions contain a small amount of a high potency sweetener, a hydrocolloid, and a rare sugar. The sweetener provides initial sweetness, the hydrocolloid improves mouthfeel, and the rare sugar enhances sweetness intensity. The total sweetener content is low (0.005-0.06%) compared to sucrose.

Source

A sweetener composition with improved handling and mouthfeel compared to traditional low-calorie sweeteners. The composition contains agglomerated particles of high intensity sweetener, non-sucrose bulk sweetener, and low digestibility carbohydrate polymer. The agglomeration provides better flowability and handling compared to loose mixtures. The composition also has reduced sugar content compared to sucrose due to the non-sucrose bulk sweetener. The low digestibility carbohydrate polymer provides bulk and slows sugar absorption. The high intensity sweetener coats the other particles for better mouthfeel.

Source

Low calorie coated bulking agent particles for fat-based food products that provide calorie reduction without sacrificing taste and mouthfeel. The particles are made by coating a bulking agent like spent coffee grounds or whey protein with a composition of sugar and surface active agent. The coating contains mostly crystalline sugar which retains the organoleptic properties of sugar. The particles can replace sugar in confections to reduce calories while maintaining rheology and taste.

Source

A sugar substitute that can be used as a complete replacement for sugar in baked goods and confectionery with the same taste and texture as sugar. It consists of isomaltulose, erythritol, inulin, and stevia glycosides in specific proportions.

Source

A low-calorie, nutrient-rich sweetener made from concentrated palm sap that provides consistent, food-grade granules with similar taste, dissolution, and melting properties to sugar. The sweetener composition is manufactured by heating palm sap to form a concentrate, then milling and drying the concentrate to obtain granules with less than 5% moisture. The composition may also contain vitamins B1, B2, B3, B6, B12, and minerals like iron and potassium. It can be used as a healthier sugar substitute in foods and beverages. The sweetener lowers hemoglobin A1c, increases hemoglobin and red blood cell count, and helps manage blood sugar levels.

Source

Frozen dessert compositions with reduced sugar and calories using allulose and low sugar syrups instead of traditional sugars. The compositions contain at least 2% allulose, low sugar syrups/solids, and dairy products. Replacing sugars with allulose and low sugar syrups reduces calories by at least 5%. Allulose provides a softer texture compared to sugars due to its lower freezing point. The compositions can also contain nutritive and non-nutritive sweeteners, flavors, stabilizers, etc.

Source

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.

Source

A sweetener composition that improves the mouthfeel of sugar substitutes like high-intensity sweeteners and sugar alcohols. The composition contains a combination of dietary fiber, filling-type sweetener like sugar alcohol, and high-intensity sweetener. The dietary fiber like polydextrose or resistant dextrin replaces some of the sugar alcohol to further enhance mouthfeel compared to using just sugar alcohol. This provides a taste closer to sugar when replacing sugar in applications like syrups.

Source

Combining an oligosaccharide sweetener like cello-oligosaccharides with a monosaccharide or disaccharide sugar in a multiphase foodstuff to create lower calorie sweet foods. The oligosaccharide phase can replace some or all of the traditional sugar in the food item, while the sugar phase provides sweetness like frosting, filling, or coating.

Source

Reduced sugar food products like fruit preparations, sweet sauces, and dairy yogurts containing alternative sweeteners like allulose, rare sugars, and xylooligosaccharides (XOS) to replace conventional sugars. The alternative sweeteners provide similar taste and functionality while reducing sugar content and calories. The compositions are stable with reduced syneresis and viscosity compared to full sugar versions. They can replace up to 100% of the sugar for sugar and calorie reduction. The alternative sweeteners also reduce starch content in the final product.

Source

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.

Source

Reduced-sugar food products that perform well and don't exhibit syneresis. The products contain a sugar reduction solution of rare sugars like allulose and xylo-oligosaccharides that replace some or all of the nutritive sweeteners like sucrose. This reduces sugar and calories while providing functional build back properties similar to sugar.

Source

A mixture of rare sugars, taste-modifying compounds, natural sweeteners, and optional caloric sweeteners that can replace some of the high-calorie sugar content in foods and beverages while improving sweetness perception. The mixture contains components like rare sugars (a), taste-modifying compounds (b), natural sweeteners (c), and optionally caloric sweeteners (d). It aims to reduce sugar without sacrificing sweetness by enhancing sweetness intensity and fullness with the rare sugars and taste-modifying compounds.

Source

Sugar substitute composition for food products that provides a balanced sweetness comparable to sugar but with lower calories and without the disadvantages of most artificial sweeteners. The composition contains oligosaccharides, monk fruit extract, soluble fiber, and date syrup. The oligosaccharides provide sweetness intensity, the monk fruit extract adds sweetness, the fiber bulks and aids texture, and the date syrup adds flavor and sweetness. The combination provides a natural, sugar-like sweetness profile without the negative effects of artificial sweeteners.

Source

Sweetener compositions that mimic the taste profile of sugar and can be used to reduce caloric sweeteners in foods and beverages. The compositions contain combinations of natural steviol glycosides like rebaudioside A, rebaudioside E, rebaudioside M, mogroside V, and glucosylated steviol glycosides (GSGs). These combinations provide a more sugar-like taste compared to using individual steviol glycosides. The compositions can also contain mouthfeel enhancers like glycerol, phloretin, naringenin, and erythritol.

Source

Functional compound sugar substitute that closely replicates the taste of sugar. The substitute contains specific combinations of high intensity sweeteners, polyols (sugar alcohols), and other components. The ratios and amounts of these ingredients are optimized to provide a taste profile similar to sugar. The preparation method involves mixing the components in the specified proportions. This allows creating a sugar substitute that closely matches the taste of sugar, addressing the deficiencies of previous sugar substitutes.

Source

A sugar substitute composition with improved taste compared to traditional sugar substitutes like stevia. The composition uses glucosyl stevioside, a modified form of stevia sweetener with reduced bitterness, coated citric acid, glycine, and pomelo peel dihydrochalcone. The glucosyl stevioside has glucose groups attached to reduce bitterness and astringency. Coated citric acid provides sourness without astringency. Glycine and pomelo peel dihydrochalcone further enhance taste and stability.

Source

Natural sweetener compositions with sugar-like taste properties for reducing sugar content in foods and beverages. The compositions contain a specific compound called 2-amino-3-(4-methyl-1H-indol-3-yl)propanoic acid (Compound 1) along with other sweeteners. Compound 1 provides sugar-like maximal response, flavor profile, adaptation behavior, and mouthfeel compared to sugar. The compositions can be used as sweeteners in reduced sugar products to provide a clean sugar taste.

Source

Novel low glycemic index sweetener composition that provides sweetness similar to sugar while having lower calories and lower glycemic response. The composition contains a combination of sucrose, allulose, erythritol, rebaudioside A or D, and optionally tagatose and sucralose. The specific ratios of these sweeteners were found to provide good sweetness properties and taste qualities. This allows reducing the amount of sucrose while maintaining sweetness and providing a healthier alternative.

Source

A mixture of sweeteners that can replace sugar in foods and beverages while reducing calories and improving sweetness perception. The mixture contains rare sugars, taste-modifying compounds, natural sweeteners, and optionally caloric sweeteners. The rare sugars enhance sweetness, while the taste modifiers mitigate off-flavors. The natural sweeteners provide bulk sweetness. This allows reducing sugar content without compromising sweetness.

Source

A composition to improve mouthfeel in beverages and foods containing high intensity sweeteners like stevia. The composition includes a pectin and a xanthan gum blend with specific molecular weight ranges. The pectin has an average molecular weight of 50,000 to 400,000 Da, and the xanthan gum has an average molecular weight of 3,000,000 to 35,000,000 Da. The pectin/xanthan blend enhances mouthfeel in products with potent non-nutritive sweeteners to provide a more desirable perception and texture.

Source

A sweetener composition for replacing sugar in food products that avoids the disadvantages of high-intensity sweeteners and polyols. The composition contains a crystalline carbohydrate like sugar and a bulking agent. The particles are prepared by dry blending the carbohydrate and bulking agent to a specific small size. This provides a sweetener composition with similar bulk and texture to sugar, avoiding issues like off-tastes and stickiness associated with other sugar replacers. The small particle size prevents lumping and allows easier processing compared to amorphous compositions.

Source

Beverages containing rare sugars like D-psicose that have improved sweetness compared to the rare sugars alone, by adding sweetness enhancers like Rebaudioside C, mogrosides, and certain organic acids at concentrations below their sweetness recognition thresholds. The enhanced sweetness helps match the taste of sucrose-sweetened beverages. The rare sugars can be the main sweetener, allowing reduced calorie options. The sweetness enhancers can be natural, like stevia components, or synthetic.

Source

Glucose-based sweetening mixture with improved taste and reduced sugar cravings compared to using glucose alone. The mixture contains glucose along with calorie-free and/or glucose-free sweeteners in specific proportions to achieve a sweetness level between 3.0 and 5.0 times that of sucrose. This provides a taste closer to sugar while also avoiding the negative effects of consuming just glucose. The glucose-containing sweetener can be used as a sugar substitute in foods to reduce obesity risks without triggering sugar cravings.

Source

Low-calorie sweetener compositions that improve the taste and aroma profile of sweetened foods and beverages compared to traditional low-calorie sweeteners. The compositions contain specific combinations of steviol glycosides, natural glucosylated steviol glycosides, mogroside V, rebaudioside A, rebaudioside E, and other compounds like naringenin and floretine. The ratios and quantities of these compounds in the compositions are optimized to provide a sweetness profile more similar to sugar.

Source

Sucrose-free cotton candy composition with a sweet taste but without sucrose to make cotton candy that is lower in calories and better for people with diabetes or cardiovascular issues. The composition uses polydextrose as a fiber carrier, isomaltose to regulate crystallization, and stevia as a sweetener.

Source

Low-calorie sugar replacement compositions for baking and cooking that mimic the taste, texture, and functionality of sugar. The compositions contain a combination of medium intensity sweeteners (like erythritol or allulose), high intensity sweeteners (like monk fruit extract), and soluble fibers (like corn fiber or inulin). This allows replacing sugar in recipes by weight or volume without changing baking times or ingredients. The compositions also have prebiotic fiber benefits and lower glycemic index compared to sugar.

Source

Sugar substitute composition that can provide the added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar and/or sugar additives and without causing adverse digestive side effects. The composition comprises natural ingredients with distinct ratios therebetween that yield respective levels of sweetness, ranging from sucrose level to a level that is about thirty times sweeter than sucrose, however with a lower calorie content and a lower glycemic index than that of sucrose.

Source

Improving the sweetness characteristics of high intensity sweeteners like stevia glycosides by combining them with low intensity sweeteners like cellobiose, psychoside, cyclamate, and 11-O-mogroside V. This synergistic sweetening modifier composition can enhance the sweetness of compositions containing high intensity sweeteners above their recognition thresholds. It can also reduce lingering sweetness, bitter/astringent tastes, and overall sweetness levels when used in combination with other sweeteners like sucrose.

Source

Low-calorie, sugar substitute compositions with improved taste, functionality, and health benefits compared to existing sweeteners. The compositions contain high concentrations of natural sweeteners like monk fruit extract, along with flavorants and processed rice extract. The sweeteners are present at levels of 80-97% by weight to mimic sugar sweetness. The compositions have 3-20% flavorants and 0.3-2% processed rice extract. The high sweetener content masks off-flavors and provides a taste similar to sugar. The compositions can replace sugar without needing extensive reformulation. The resistant dextrin fiber and rice extract improve texture and mouthfeel. The compositions have lower calories, glycemic index, and health concerns than sugar or artificial sweeteners.

Source

Low-calorie sweetener composition containing fructose and erythritol in a 1:1 weight ratio. The composition provides a sweetness similar to sugar but with half the calories, as erythritol is 60-70% as sweet as sugar and is non-caloric. The fructose and erythritol are combined in a powder form without additional sweeteners like high intensity sweeteners. An anti-caking agent is optionally added. The composition can be used as a natural, low-calorie alternative to sugar in foods and beverages.

Source

Low calorie, low glycemic index (GI) and low glycemic load (GL) sweeteners for foods and beverages that mimic the taste of sugar while reducing calories and glucose response. The sweeteners contain a combination of sucrose, high intensity sweeteners like stevia, and caramel masking agents to mask the bitter aftertaste of the intense sweeteners. The caramel agents can also be added to crystalline sugar substitutes or amorphous sugar to further mask the taste. This allows using less sugar, intense sweeteners, and caramel to achieve similar sweetness. The resulting sweeteners have lower calories, GI, and GL compared to sugar.

Source

A natural sugar substitute for diabetics that tastes like sugar and has a similar sweetness. The substitute is made by combining mogroside (a sweet compound found in Luo Han Guo fruit), a small amount of another high-intensity natural sweetener like rebaudioside, and erythritol as a bulk sweetener. The specific proportions of the three sweeteners can be adjusted to achieve a sweetness level similar to sugar. This mixture provides a diabetic-friendly sugar substitute with a taste profile similar to sugar.

Source

Sweetener formulation for enhancing sweetness, creating upfront taste profile and mouth fullness of low intensity sweeteners like rare sugars. The formulation contains a combination of rare sugars, disaccharides (soluble fiber) and oligosaccharides/polysaccharides. The amounts of each ingredient can be equal or greater/lesser than another ingredient in the formulation. The rare sugars are used in greater amounts to improve taste compared to the other ingredients.

Source

A sweetener composition for substituting sugar that can caramelize when heated during baking or cooking. The composition contains a reducing monosaccharide like glucose, a reducing disaccharide like maltose, an oligosaccharide like fructooligosaccharide, sugar alcohols like erythritol, biocompatible alkali and alkaline earth metal salts, and optionally sweeteners from monk fruit. The composition allows caramelizing when heated due to the reducing sugars and oligosaccharides converting to caramel-forming compounds.

Source

An all-natural cane sugar substitute with properties similar to real sugar but lower calorie and glycemic index. The substitute uses specific ratios of botanical ingredients: indigestible fiber, high-potency sweetener, flavor balancer, and rice hulls. The high-potency sweetener is luo han guo extract from a plant. The flavor balancer is a combination of vanillin and rice hulls. The indigestible fiber is isomaltooligosaccharide. The ratios of these botanical components create a sugar substitute with sweetness similar to sugar but lower calorie and glycemic response.

Source

A healthy, low-calorie sugar substitute that closely matches the taste, properties, and performance of sugar. The substitute composition has lower calories, glycemic index, and glycemic load than sugar, but still provides the positive attributes like bulk, sweetness, appearance, and stability. It uses a blend of high-intensity sweeteners, bulking agents, masking agents, and additives to replace sugar in food and beverages. The composition has caloric value in the range of 22-115 kcal and glycemic index of 15-22.

Source

Low calorie, low glycemic index, and sustained energy release brown sugar substitute compositions that provide a balance between energy supplement and glucose homeostasis while maintaining health benefits. The compositions contain a first sugar like isomaltulose, trehalulose, or allulose, molasses or a second sugar syrup, and optionally oligosaccharides, natural sweeteners, and bulking agents. The compositions have lower calorie and glycemic index compared to regular brown sugar, and provide sustained energy release.

Source

Low calorie sweetener blend that provides good taste, uniformity, and stability compared to individual sweeteners. The blend contains trehalose, erythritol, neohesperidin dihydrochalcone, and stevioside in specific weight ratios. The ratios can be adjusted to optimize sweetness, taste, and uniformity. The blend provides a sweetness level similar to sucrose but with lower calories, improved flavor, and better stability.

Source

Reducing sugar content in baked goods without sacrificing texture and taste by replacing sugar with a combination of specific low and high molecular weight carbohydrates. The combination of polyols like sorbitol with higher molecular weight carbohydrates like oligosaccharides and fibers maintains organoleptic properties when compared to sugar. The total bulk carbohydrate molecular weight is in the range of 150-400 g/mol.

Source

Free-flowing edible compositions that mimic the sensory experience of ingredients like salt and sugar while reducing the actual amount consumed. The compositions have controllable properties of bulk density, particle morphology, flowability and shakeability. They consist of composite particles where a core of a first edible material is coated with non-uniformly sized particles of a second edible material. These composite particles are blended with additional particles of the second material. This allows the second material to be reduced while still providing the desired taste intensity and temporal profile.

Source

Sweetener composition with reduced calories and improved taste compared to traditional sugar substitutes. The composition contains allulose, a rare sugar, and a fruit extract like mogrosides from Siraitia fruit. The combination provides synergistic sweetness potency greater than expected from the individual components. The composition can have allulose at 97-99.95% and fruit extract at 0.05-3% by weight. This allows using less total sweetener for a desired sweetness compared to sugar. The composition can be used in foods, beverages, tabletop sweeteners, coatings, etc.

Source

Compositions and methods to improve the taste of natural high-intensity sweeteners like stevia by making them taste more like sugar. The compositions contain a combination of natural high-intensity sweeteners, modified natural high-intensity sweeteners, and other ingredients like carbohydrates, polyols, and amino acids. This mixture is designed to provide a more sugar-like temporal profile (onset and residual sweetness) and flavor profile compared to the natural high-intensity sweeteners alone. The aim is to create natural sweeteners with a more familiar taste profile that better mimics sucrose.

Source

Composite food product with reduced calorie content and improved functional properties compared to regular sugar. The product contains a mixture of sucrose (cane sugar) and a sweetener like erythritol, sorbitol, or maltitol. The sweetener is added in an amount based on its relative sweetness compared to sucrose. This allows using modern intense sweeteners like neotam or platinum. The ratio of sweetener to sucrose is 0.001-30 parts by weight sweetener per 100 parts sucrose. The reduced sugar content lowers calories while maintaining similar taste. The product can be used as a sugar replacement in foods and beverages or in specialized diets like diabetic or low-calorie diets.

Source

Low calorie sweetener composition with improved taste compared to allulose or stevia alone. The composition contains a combination of allulose and stevia extract. The allulose provides sweetness and bulkiness, while the stevia extract enhances sweetness. The synergistic effect of the allulose and stevia extract allows using lower amounts of each compared to their individual sweetening power. This reduces calories while maintaining or improving taste. The composition can be used in food, beverages, table sweeteners, fillers, coatings, etc. as a healthier alternative to nutritive sweeteners.

Source

Sweetener containing a combination of sugar substitutes, sweeteners, and fiber that provides a natural-tasting sweetener with a texture suitable for cooking and baking applications. The sweetener contains at least one sugar substitute like erythritol, sorbitol, or maltitol, at least one sweetener like sucralose or aspartame, and at least one fiber like inulin or cellulose. The sugar substitutes make up a significant portion of the sweetener, typically 75% or more by weight. This allows using smaller amounts of the sweetener to match sugar sweetness. The sweeteners boost sweetness and mask off-flavors. The fiber improves texture. The combination provides a natural-tasting sweetener that can be used in cooking and baking without losing sweetness or having off-flavors.

Source

Enhancing the sweetness and flavor characteristics of non-caloric sweeteners to make them more similar to sugar. The method involves combining the non-caloric sweeteners with compounds that enhance sweetness perception and compounds that improve sweetness flavor characteristics. This allows reducing the amount of non-caloric sweetener needed to achieve the same sweetness level as sugar. It also helps balance the flavor profile of the sweetened product to make it more like sugar.

Source

Improved sugar compositions that provide a healthier alternative to regular sugar while maintaining similar taste and performance characteristics. The compositions contain a mixture of sugar and a sugar replacement composition. The sugar replacement composition contains specific amounts of polydextrose, resistant maltodextrin, and optionally fructans like inulin and oligofructose. The sugar replacement composition has less sugar alcohols like erythritol compared to other sugar substitutes. The weight ratio of sugar to sugar replacement composition is around 95:5 to 5:95. This allows reducing sugar intake while still using a significant amount of sugar for taste and texture. The sugar replacement composition provides fiber, prebiotics, and low-calorie sweetness to offset the reduced sugar content.

Source

Sugar replacement compositions for use in food products like chocolate, bakery items, etc., that provide similar taste, texture, and mouthfeel to sugar but without the negative health impacts of sugar. The compositions are free from sugar alcohols like maltitol, sorbitol, and xylitol that can cause laxation and tooth decay. Instead, they contain a combination of polysaccharides like polydextrose and resistant maltodextrin, oligosaccharides like oligofructose, and high intensity sweeteners like sucralose. The compositions can also optionally contain small amounts of sugar alcohols like isomalt. The specific amounts of each component balance to achieve the desired taste and functionality.

Source