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1.发明授权METHODS FOR IDENTIFYING MODULATORS OF RGS21 ACTIVITY, COMPOSITIONS COMPRISING AN RGS21 MODULATOR, AND METHODS OF USE THEREOF TO MODULATE TASTE SENSATION 有权一种鉴定活动RGS21，具有RGS21调节剂组合物和方法调节剂类使用在调制味觉障碍
公开(公告)号：EP2054523B1
公开(公告)日：2015-11-18
申请号：EP07813415.2
申请日：2007-07-26
IPC分类号： G01N33/566
CPC分类号： G01N33/566 , G01N2333/726 , G01N2500/02 , G01N2500/10
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2.发明公开HIGH-POTENCY SWEETENER COMPOSITION WITH LONG-CHAIN PRIMARY ALIPHATIC SATURATED ALCOHOL AND COMPOSITIONS SWEETENED THEREWITH 审中-公开与长链脂族伯饱和醇强甜味剂组合物，并由此增甜组合物
公开(公告)号：EP2091355A2
公开(公告)日：2009-08-26
申请号：EP07854558.9
申请日：2007-11-01
发明人： PRAKASH, Indra , DUBOIS, Grant E.
CPC分类号： A23L2/68 , A23L2/52 , A23L2/60 , A23L27/30 , A23L27/36 , A23L33/10 , A23V2002/00 , A23V2250/258 , A23V2250/046 , A23V2250/606 , A23V2250/0622 , A23V2250/032 , A23V2250/02 , A23V2250/0604 , A23V2250/6402
摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a long-chain primary aliphatic saturated alcohol. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
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3.发明公开HIGH-POTENCY SWEETENER COMPOSITION WITH RUBISCO PROTEIN, RUBISCOLIN, RUBISCOLIN DERIVATIVES, ACE INHIBITORY PEPTIDES, AND COMBINATIONS THEREOF, AND COMPOSITIONS SWEETENED THEREWITH 审中-公开与RUBISCO蛋白，rubiscolin，rubiscolin衍生物，ACE抑制剂的组合肽及及任何甜组合物HIGH甜味剂
公开(公告)号：EP2091358A2
公开(公告)日：2009-08-26
申请号：EP07863791.5
申请日：2007-11-01
发明人： DUBOIS, Grant E. , PRAKASH, Indra
CPC分类号： A23L2/66 , A23L2/52 , A23L2/60 , A23L27/30 , A23L33/18 , A23L33/185 , Y10S426/804
摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caioric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
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4.发明授权HIGH-POTENCY SWEETENER COMPOSITION WITH PRESERVATIVE AND COMPOSITIONS SWEETENED THEREWITH 有权保守，因此甜组合物STRONG甜味剂组成物
公开(公告)号：EP2094112B1
公开(公告)日：2014-01-08
申请号：EP07854560.5
申请日：2007-11-01
发明人： PRAKASH, Indra , DUBOIS, Grant E.
IPC分类号： A23L1/236 , A23L2/60 , A23L2/44 , A23L1/09 , A23L3/358 , A23L3/3508 , A23L3/3499 , A23L3/349 , A23L3/3517 , A23L3/3526
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5.发明公开HIGH-POTENCY SWEETENER COMPOSITION WITH PRESERVATIVE AND COMPOSITIONS SWEETENED THEREWITH 有权保守，因此甜组合物STRONG甜味剂组成物
公开(公告)号：EP2094112A2
公开(公告)日：2009-09-02
申请号：EP07854560.5
申请日：2007-11-01
发明人： PRAKASH, Indra , DUBOIS, Grant E.
IPC分类号： A23L1/236 , A23L2/52 , A23L2/60 , A23L3/3454
摘要： The present invention relates generally to sweetener compositions comprising non- caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar- like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
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公开(公告)号：EP2519534B1
公开(公告)日：2018-05-09
申请号：EP10798449.4
申请日：2010-12-30
IPC分类号： C07H1/08 , C07H15/256
CPC分类号： C07H1/08 , A23L27/36 , A23V2002/00 , C07H15/256 , A23V2250/262
摘要： Exemplary embodiments of this invention encompass a method for purifying a low purity steviol glycoside composition. In particular, this invention relates to a method for purifying low purity steviol glycoside compositions to obtain substantially pure steviol glycoside compositions comprising approximately 95% or greater steviol glycosides and approximately 75% or greater rebaudioside A with a single crystallization step.
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7.发明公开REBAUDIOSIDE A COMPOSITION AND METHOD FOR PURIFYING REBAUDIOSIDE A 有权REBAUDIOSID-A-ZUSAMMENSETZUNG UND VERFAHREN ZUR REINIGUNG VON REBAUDIOSID A
公开(公告)号：EP2519534A1
公开(公告)日：2012-11-07
申请号：EP10798449.4
申请日：2010-12-30
IPC分类号： C07H1/08 , C07H15/256 , A23L1/236
CPC分类号： C07H1/08 , A23L27/36 , A23V2002/00 , C07H15/256 , A23V2250/262
摘要： Exemplary embodiments of this invention encompass a method for purifying a low purity steviol glycoside composition. In particular, this invention relates to a method for purifying low purity steviol glycoside compositions to obtain substantially pure steviol glycoside compositions comprising approximately 95% or greater steviol glycosides and approximately 75% or greater rebaudioside A with a single crystallization step.
摘要翻译： 本发明的示例性实施方案包括纯化低纯度甜菊糖苷组合物的方法。 特别地，本发明涉及一种用于纯化低纯度甜菊糖苷组合物以获得基本上纯的甜菊糖苷组合物的方法，所述甜菊糖苷组合物包含约95％或更高的甜菊糖苷和约75％或更高的莱鲍迪苷A，其具有单一结晶步骤。
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8.发明公开HIGH-POTENCY SWEETENER COMPOSITION WITH PHYTOESTROGEN AND COMPOSITIONS SWEETENED THEREWITH 审中-公开与甜味剂植物雌激素，从而甜组合物HIGH PERFORMANCE
公开(公告)号：EP2091357A2
公开(公告)日：2009-08-26
申请号：EP07863790.7
申请日：2007-11-01
发明人： PRAKASH, Indra , DUBOIS, Grant E.
CPC分类号： A23L1/236 , A23C9/1544 , A23L2/52 , A23L2/60 , A23L27/30 , A23L27/32 , A23L33/105 , A61K45/06
摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or tow-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytoestrogens. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
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公开(公告)号：EP2091356A2
公开(公告)日：2009-08-26
申请号：EP07854561.3
申请日：2007-11-01
发明人： PRAKASH, Indra , DUBOIS, Grant E.
IPC分类号： A23L1/236
CPC分类号： A23L27/30
摘要： The present invention relates generally to anti-diabetic compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different anti-diabetic compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and an anti-diabetic substance. The present invention also relates to anti-diabetic compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the anti-diabetic compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
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