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.

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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.

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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.

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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.

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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.

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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.

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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.

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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 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.

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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.

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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.

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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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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.

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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.

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Producing low-calorie, high-fiber, sugar-replacement ingredients for food, cosmetics, and nutraceuticals, using a combination of pretreatment steps and enzymatic reactions on plant biomass. The process involves isolating soluble polysaccharides from the biomass, then treating the remaining biomass with enzymes to form oligosaccharides. A portion of the isolated soluble polysaccharides is combined with the oligosaccharides to create the ingredient. The resulting compositions contain a mixture of oligosaccharides with specific degree of polymerization ranges and monosaccharides/disaccharides, along with reduced amounts of insoluble polysaccharides compared to the original biomass.

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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.

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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.

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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.

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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.

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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.

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