A comprehensive process for the separation, isolation and characterization of a combination of two or more steviol glycosides from extract of Stevia rebaudiana plants and their use in sweetening compositions are disclosed. Combinations of two or more steviol glycosides from Stevia rebaudiana are characterized. The combinations of two or more steviol glycosides can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals. A method for isolating combinations of two or more steviol glycosides is also disclosed.
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
2.
INGESTIBLE NUTRITIONAL DOSE FORMS FOR INDUCING SATIETY
Ingestible nutritional dose forms are disclosed, comprising a furled elongated string having an aspect ratio of 5 to 300, packaged into a compact dose form suitale for swallowing whole. The ingestible nutritional dose forms curb appetite, reduce food intake and/or reduce satiety. Methods for making and methods for using the ingestible nutritional dose forms are also disclosed.
A partial melt co-crystallization composition containing sugar alcohols such as erythritol and an active; a method of making the partial melt co-crystallization composition; and a method of using the partial melt co-crystallization composition are disclosed.
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A23L 1/22 - Epices; Agents aromatiques ou condiments; Edulcorants artificiels; Sels de table; Substituts diététiques du sel
A61K 8/49 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant des composés hétérocycliques
Dried stevia leaves that have been treated to substantially remove volatile components, thereby forming treated stevia leaves, A process for substantially removing or volatilizing volatile components from a surface of dried ste via leaves without the assistance of a carbon containing solvent, wherein the process increases the permeability of solutes into the treated stevia leaves. A sweetening composition comprising treated stevia leaves that exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves. A sweetening composition comprising treated stevia leaves that exhibits a darker color immediately after treatment. A sweetening composition comprising stevia extract that contains steviol glycosides and other non-volatile components found in stevia leaves, wherein the steviol glycosides and other non-volatile components combined are less than about 80 wt% of the stevia extract.A process for extracting one or more flavors from treated stevia leaves, comprising the step of subjecting the treated stevia leaves to one or more extractive steps. A sweetener comprising treated stevia leaves, wherein the treated stevia leaves are formed by substantially reducing volatile components from the stevia leaves.
A sweetening composition comprising a sweetener and one or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user selected beverage or food.
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.
A natural sweetening composition comprising a plant based natural high intensity sweetening compound, molasses, and a carrier/substrate selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol or combinations thereof.
A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.
A method of making a natural sweetening composition comprising the steps of (a) steam stripping a crude mixture of at least one plant based natural high intensity sweetening compound; and (b) at least one step of filtering the crude mixture.
A solid sweetening composition having erythritol and a secondary sweetener in a single solid matrix, a method of making the solid sweetening composition and methods of sweetening a comestible.
A syrup composition comprising a natural syrup and a soluble food ingredient, wherein the syrup has a solids content of at least about 33% by weight based on the total weight of the syrup composition, and wherein the syrup composition has a caloric content of less than about 8 kcals per teaspoon.
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A reduced calorie sweetening composition having stevia extract and a simple sugar, wherein the stevia has a rebaudioside A level of from about 80 wt% to about 99 wt% relative to all steviol glycosides. The sweetener composition can be formulated as non-free flowing solids, powders, granules, or as liquids.
A61K 33/00 - Préparations médicinales contenant des ingrédients actifs inorganiques
A61K 36/00 - Préparations médicinales de constitution indéterminée contenant du matériel provenant d'algues, de lichens, de champignons, ou de plantes, ou leurs dérivés, p. ex. médicaments traditionnels à base de plantes
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
14.
ERYTHRITOL AND STEVIA (REBAUDIOSIDE A) CONTAINING TABLETOP SWEETENERS AND METHODS OF PRODUCING SAME
A sweetener composition having erythritol and a stevia extract, wherein from about 20% to about 75% of the sweetness of the composition comes from stevia and the stevia has a Rebaudioside A level of from about 80 wt% to about 99 wt% relative to all steviol glycosides that is useful as a tabletop sweetener. The sweetener composition can be formulated as cubes, granules for use in sachets or packets, and tablets.
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A reduced calorie sweetening composition having stevia extract and a simple sugar, wherein the stevia has a rebaudioside A level of from about 80 wt% to about 99 wt% relative to all steviol glycosides. The sweetener composition can be formulated as non-free flowing solids, powders, granules, or as liquids.
Cohesive non-free flowing sweetener compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced volume and caloric burden as compared to conventional sucrose cubes of the same size, are provided. More particularly, a cohesive non-free flowing sweetener composition containing a high intensity sweetener and a bulking agent, wherein the cohesive non-free flowing sweetener composition has a shape with a volume lower than that of a conventional sucrose cube of the same dimensions an equivalent sweetness equivalent is provided. Methods of making such cohesive non-free flowing sweetener compositions are also provided.
Cohesive non-free flowing sweetener compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to a conventional sucrose cubes, are provided. More particularly, a cohesive non-free flowing compositions containing a high intensity sweetener, a bulking agent, and a gluing agent in a sufficient quantity to maintain the structural integrity of the sweetener cube, wherein the cohesive non-free flowing compositions has lower caloric burden and an equivalent sweetness to a sucrose cube of the same dimensions and the bulking agent and gluing agent are different substances. Also provided are cohesive non-free flowing sweetener compositions containing sucralose, polydextrose, erythritol, lactose, and trehalose, wherein the cohesive non-free flowing sweetener compositions have a caloric burden of 2, 3, or 4 kilocalories per cube and a sweetness equivalent to about one teaspoon of sucrose. Methods of making such low-calorie cohesive non-free flowing sweetener compositions are also provided.
Cohesive non-free flowing sweetener compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to a similarly sized conventional sucrose cube, are provided. More particularly, a cohesive non- free flowing sweetener composition containing a high intensity sweetener, a bulking agent, polydextrose, and a desiccant, wherein the cohesive non-free flowing sweetener composition has a lower caloric burden than that of a conventional sucrose cube of about the same dimensions, an equivalent sweetness, and the bulking agent, polydextrose, and the desiccant are different substances, is disclosed. Also provided are cohesive non-free flowing sweetener compositions containing sucralose, polydextrose, and maltodextrin having a lower caloric burden than that of a conventional sucrose cube of about the same dimensions and an equivalent sweetness. Methods of making such low-calorie cohesive non-free flowing sweetener compositions are also provided.
Cohesive non-free flowing compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to conventional sucrose cubes, are provided. More particularly, a low calorie Cohesive non-free flowing compositions containing a high intensity sweetener, a bulking agent, and a disintegrant, wherein a sweetener cube formed from the cohesive non-free flowing sweetener composition having about the same dimensions as a convention sucrose cube has a lower caloric burden and an equivalent sweetness is disclosed. Also provided are cohesive non-free flowing compositions containing sucralose, carboxymethyl cellulose, polydextrose, trehalose, and erythritol, wherein a sweetener cube formed from the cohesive non-free flowing composition having about the same dimension as a conventional sucrose cube has a lower caloric burden and a equivalent sweetness. Methods of making such sweetener cubes are also provided.
Unit dose sweetening compositions containing a sweetener, a low Glycemic Index carbohydrate, and one or more flavor or aroma components are provided. More particularly, a solid, unit dose, sweetening composition containing a sweetener that provides at least about one gram of SES to the composition, at least about one gram of a low Glycemic Index carbohydrate per teaspoon of SES, and at least one flavor or aroma, wherein the sweetening composition has the following properties: i) a volume greater than about 0.03 cm3 per gram of SES; ii) requires a pressure of less than about 200 g/mm2 to be crushed into smaller solid particles; and iii) contains less than about 3 kilocalories per gram of SES is provided. Also provided are methods of customizing the taste of a foodstuff using such sweetening compositions, kits containing such sweetening compositions, and methods of customizing the taste of a foodstuff using such kits. Methods of assessing a sweetness profile of an individual using such kits and customized sweetness delivery systems designed using such methods are also provided.
Cohesive non-free flowing sweetener compositions, e.g., sweetener cubes, useful for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to conventional sucrose cubes, are provided. More particularly, a cohesive non-free flowing sweetener composition containing a high intensity sweetener and a low-calorie bulking agent, wherein a sweetener cube formed from the cohesive non-free flowing sweetener composition has a lower caloric burden than that of a conventional sucrose cube of about the same dimensions and an equivalent sweetness. Also provided are sweetener cubes containing sucralose, polydextrose, trehalose, erythritol, tagatose, and/or lactose, wherein the sweetener cubes have a caloric burden of about 0.2, about 1, about 2, about 3, or about 4 kilocalories per cube and a sweetness equivalent to about one teaspoon of sucrose. Methods of making such cohesive non-free flowing sweetener compositions are also provided.
Cohesive non-free flowing sweetener composition for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to a conventional sucrose cubes of the same dimensions, are provided. More particularly, a cohesive non-free flowing sweetener composition containing a high intensity sweetener and a bulking agent with a negative heat of solution in an amount sufficient to produce a total heat of solution in the cohesive non-free flowing sweetener composition of from about 5 kilocalories to about -20 kilocalories, and a lower caloric burden and an equivalent sweetness compared to that of a conventional sucrose cube of the same dimensions. Also provided is a sweetener cube comprising a high intensity sweetener, a bulking agent, and a compound with a positive heat of solution in an amount sufficient to produce a total heat of solution in the sweetener cube between about 5 kilocalories and about -20 kilocalories, wherein the cohesive non-free flowing sweetener composition has a lower caloric burden and an equivalent sweetness compared to that of a conventional sucrose cube of the same dimensions. Methods of making such sweetener cubes are also provided.
A21D 2/00 - Traitement de la farine ou de la pâte par addition d'ingrédients avant ou pendant la cuisson
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
25.
SOLID ORAL DOSAGE VITAMIN AND MINERAL COMPOSITIONS
Methods to deliver an active component to a liquid foodstuff in a container with a narrow opening, for example, a beverage in a bottle, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff in a container with a narrow opening. This method includes the steps of a) positioning a nozzle of a spraying device that produces a spray when the spraying device is activated in the opening of the container such that the spray produced by the nozzle travels an axis substantially perpendicular to the surface of the liquid foodstuff in the bottle and b) spraying at least one unit dose of a solution containing a hydrophilic substance and a solvent onto the surface of the liquid foodstuff in the container using the spraying device. Using this method, the active component is dispersed throughout the liquid foodstuff without additional mixing.
B05B 11/00 - Appareillages monoblocs tenus à la main dans lesquels l'écoulement du contenu est produit par la force musculaire de l'opérateur au moment de l'utilisation
27.
METHOD OF AND DEVICE FOR DELIVERING AN ACTIVE COMPONENT TO A LIQUID FOODSTUFF
Methods and devices for delivering an active component to a liquid foodstuff, for example, a beverage, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff wherein a solution that includes the active component is coated on the interior cavity of a container for holding the liquid foodstuff. Also provided are devices for delivering an active component to a liquid foodstuff and methods of making such devices.
B65D 85/816 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage dans lesquels du liquide est ajouté, p. ex. tasses contenant au préalable de la poudre ou de la nourriture deshydratée
Methods and related kits to deliver a high intensity sweetener to a liquid foodstuff, for example, a beverage are provided. The method includes spraying a solution of a high intensity sweetener onto the surface of the liquid foodstuff without the need for additional mixing to sweeten the liquid foodstuff.
Compositions for ameliorating the symptoms associated with lactase deficiency, the composition including a lactose reduced dairy product, and an effective amount of a probiotic, a prebiotic, or a mixture thereof. The lactose reduced dairy product is selected from a fluid milk, a smoothie, a liquado, ice cream, yogurt, and a yogurt drink. Methods for treating lactose intolerance in a patient in need thereof, the method includes providing a composition having a lactose reduced dairy product, and an effective amount of a probiotic, a prebiotic, or a mixture thereof. The lactose reduced daiy product is selected from a fluid milk, a smoothie, a liquado, ice cream, yogurt, and a yogurt drink.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/14 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
30.
COMPOSITIONS AND METHODS FOR REDUCING FOOD INTAKE AND CONTROLLING WEIGHT
An ingestible composition to increase viscosity imparted to the digesta in an intestine that includes a soluble anionic fiber and a protected cation. The protected cation may be coated with an enteric coating, a lipid coating, or a sustained release coating.
Methods for inducing satiety, reducing food intake, and reducing weight in an animal by ingesting at least one soluble anionic fiber in the presence of a milk source.
A method of reducing body weight, the method by orally administering a fluid ingestible composition at regular intervals, the fluid ingestible composition having water, about 0.5 g to about 3.0 g of a soluble anionic fiber and participating in an exercise program.
Methods for weight management by ingesting or orally administering ingestible compositions between meals. The compositions include viscosity building fibers and have between about 25 to about 95 kcal per serving The ingestible composition can provide an SE from about 1.0 to about 3.0.
Ingestible compositions for weight management having an soluble anionic fiber and a multivalent cation and an in vitro gel strength of from about 2000 to about 3000 cps. Methods of weight management and caloric reduction by orally administering the ingestible compositions are included.
Methods for achieving weight loss goals and maintaining weight loss including selecting an appropriate weight loss program that provides a caloric deficit of not more than 350 kilocalories per day, and concurrently ingesting a composition comprising effective amounts of a combination of an anionic soluble fiber and a multivalent cation source during the weight loss program. Also, a method for producing weight loss including identifying an individual in need, providing the individual a weight loss program that provides a caloric deficit of not more than 350 kilocalories per day, and directing the individual to ingest a composition comprising an effective amount of a combination of anionic soluble fiber and a multivalent cation.
Methods for achieving weight loss goals and maintaining weight loss including selecting an appropriate weight loss program and identifying a weight loss goal, followed by participating in the weight loss program until the weight loss goal is achieved; then ending the weight loss program participation; and consuming an ingestible composition at regular intervals beginning from 1 day to about 7 days after ending the weight loss program, the ingestible composition comprising an effective amount of a multivalent cation and an effective amount of an soluble anionic fiber.
Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation. The fiber and optional cation components can be consumed together or separately.
A23L 1/29 - Modification de la qualité nutritive des aliments; Produits diététiques ( A23L 1/09 a priorité;substituts diététiques du sel A23L 1/22)
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A23L 1/308 - Addition de substances essentiellement non digestibles, p.ex. fibres diététiques (A23L 1/05 a priorité);;
A21D 13/08 - Pâtisseries, p.ex. gâteaux, biscuits, feuilletés (glaçage ou givrage ou mélanges pour les réaliser A23G 3/00)
38.
COMPOSITIONS AND METHODS FOR REDUCING FOOD INTAKE AND CONTROLLING WEIGHT
Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.
Compositions and methods for inducing satiety and for reducing caloric intake having at least soluble anionic fiber and at least one soluble cation. The compositions may be solid, fluid, or mixtures thereof.
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of weight management including inducing satiety, reducing caloric intake, weight loss and improving weight loss, using the formed food or ingestible compositions having at least one soluble anionic fiber and at least one multivalent cation.
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of reducing blood glucose levels or insulin levels are disclosed. Also disclosed are methods of controlling, ameliorating, or treating diabetes with ingestible compositions comprising a combination of soluble anionic fiber and at least one multivalent cation.
A sweetener composition containing a non-bitter sweetener and a bitter suppressing agent is provided. Methods of producing these sweetener compositions and foodstuffs and kits containing the same are also provided.
Free-flowing powdered or granular low calorie sweetener compositions containing a high intensity sweetener and a food-grade gum are provided. These compositions, when added to a solid food or beverage provide improved mouth feel without significant caloric impact. Methods of producing these sweetener compositions and kits that incorporate such compositions are also provided.
Devices for delivering an elutable substance to a water-containing foodstuff, for example, a beverage, are provided. More particularly, devices for delivering an elutable substance to a foodstuff having an elongate body (1) with at least one surface, wherein a composition including a elutable substance dissolved or dispersed in a carrier is affixed to at least a portion of the surface of the body (1) are provided. Also provided are methods of producing such devices.
Compositions including a sweetener and an aroma component are provided. More particularly, compositions that sweeten and impart a scent to a foodstuff when added thereto are provided. Also provided are methods of making such compositions and methods of sweetening and imparting a scent to a foodstuff using such compositions.
Compositions including a high intensity sweetener and a coloring agent are provided. More particularly, compositions that provide sweetness and a burst of color when added to a foodstuff are provided. Also provided are methods of making such compositions and methods of sweetening and coloring a foodstuff using such compositions.
