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公开(公告)号：US20230329276A1
公开(公告)日：2023-10-19
申请号：US18044596
申请日：2021-09-17
发明人： Abdelfattah Bensouissi , Audrey Caspar , Nicholas David Hedges , John Turner Mitchell , Nick Vaes
摘要： A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition, and, wherein the bulking agent is selected from the group consisting of exhausted cocoa powder, washed coffee powder, washed tea powder, cocoa-shell, wheat bran, corn bran, corn-cob fibre, rice bran, bamboo fibre, coconut fibre, potato fibre, apple fibre, and mixtures thereof; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection N composition comprising the coated bulking agent particles.
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公开(公告)号：US20230329274A1
公开(公告)日：2023-10-19
申请号：US18044592
申请日：2021-09-14
摘要： The present invention relates to a reduced-sugar and/or vegan confectionery composition, such as a chocolate composition, comprising a bulking agent. The confectionery composition is free or substantially free of high intensity sweeteners and the bulking agent comprises a partially hydrolysed starch such as maltodextrin and/or a dietary fibre such as inulin.
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公开(公告)号：US11773125B2
公开(公告)日：2023-10-03
申请号：US17480455
申请日：2021-09-21
申请人： PURECIRCLE USA INC.
IPC分类号： C07H1/08 , C07H1/06 , A61Q11/00 , A61K8/60 , A23L27/30 , A23G1/40 , A23L2/60 , B01D15/18 , A23C9/13 , A23G3/42 , A23G9/34 , A23L2/02 , A61K36/28 , A61K31/704 , B01D15/08 , C07H15/256 , A23G1/32 , A23G3/36 , A23G4/06 , A23G4/10 , A23G9/32 , A23C19/09 , A23C9/156 , A61K31/7034 , A21D2/18 , A23L27/50 , B01D15/42
CPC分类号： C07H1/08 , A21D2/181 , A23C9/1307 , A23C9/156 , A23C19/0925 , A23G1/32 , A23G1/40 , A23G3/36 , A23G3/42 , A23G4/06 , A23G4/10 , A23G9/32 , A23G9/34 , A23L2/02 , A23L2/60 , A23L27/36 , A61K8/602 , A61K31/704 , A61K31/7034 , A61K36/28 , A61Q11/00 , B01D15/08 , B01D15/1871 , C07H1/06 , C07H15/256 , A23C2240/15 , A23L27/50 , A23V2002/00 , A23V2250/258 , A61K2236/00 , B01D15/426 , A23V2250/258 , A23V2002/00 , A23V2250/046 , A23V2250/11 , A23V2250/154 , A23V2250/60
摘要： Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.
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公开(公告)号：US20230292784A1
公开(公告)日：2023-09-21
申请号：US18010738
申请日：2021-06-15
申请人： MARS, INCORPORATED
发明人： Linda HUIJS , Susie DONNELLY , Peter VAN DEURZEN , Theodor PRINSEN , Raymond LITTLE , Hans VAN HOUTUM
摘要： Provided herein is a non-baked food product comprising a nougat composition, wherein the nougat composition comprises: chocolate liquor; cocoa powder; chocolate; and invert sugar. Further provided herein is a process for making said non-baked food product.
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公开(公告)号：US11730175B2
公开(公告)日：2023-08-22
申请号：US17743834
申请日：2022-05-13
发明人： Vincent Daniel Maurice Meunier , Marina Dupas-Langlet , Julien Philippe Nicolas Mahieux , Andrew Steven Whitehouse , Laurent Forny
IPC分类号： A23G1/40 , A23L29/30 , A23L27/30 , A23P10/40 , A23G3/42 , A23G9/34 , A23G1/36 , A23G1/46 , A23L3/46 , C13B50/00 , A23P10/20
CPC分类号： A23G1/40 , A23G1/36 , A23G1/46 , A23G3/42 , A23G9/34 , A23L3/46 , A23L27/33 , A23L29/30 , A23L29/35 , A23P10/20 , A23P10/40 , C13B50/002 , A23V2002/00
摘要： The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
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公开(公告)号：US20230240320A1
公开(公告)日：2023-08-03
申请号：US18001925
申请日：2021-06-30
摘要： The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a pulse flour that has been subjected to particle size reduction (e.g., milling and/or micronization).
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公开(公告)号：US20230232857A1
公开(公告)日：2023-07-27
申请号：US18008958
申请日：2021-06-10
发明人： MOGENG HE
摘要： A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.
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公开(公告)号：US20180242610A1
公开(公告)日：2018-08-30
申请号：US15753589
申请日：2016-08-19
摘要： The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob.
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公开(公告)号：US20180235259A1
公开(公告)日：2018-08-23
申请号：US15958612
申请日：2018-04-20
申请人： GIVAUDAN SA
发明人： Zhonghua JIA , Xiaogen YANG , Chad Allen HANSEN , Charles Benjamin NAMAN , Christopher Todd SIMONS , Jay Patrick SLACK , Kimberley GRAY
IPC分类号： A23L2/60 , A23G9/34 , A23C9/156 , A23G1/48 , A23L7/126 , A23L27/30 , A23G1/40 , A23L29/30 , A23L5/00 , A23G9/42 , A23L33/125
CPC分类号： A23L2/60 , A23C9/1307 , A23C9/156 , A23C11/10 , A23C11/103 , A23C13/12 , A23C17/00 , A23C19/0925 , A23C2260/152 , A23G1/32 , A23G1/40 , A23G1/48 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/068 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L5/00 , A23L7/126 , A23L27/30 , A23L27/34 , A23L29/30 , A23L33/125 , A23V2002/00 , A23V2250/25 , A23V2250/60 , A23V2200/16 , A23V2250/628
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.
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70.发明申请公开(公告)号：US20180206540A1
公开(公告)日：2018-07-26
申请号：US15577119
申请日：2016-05-31
发明人： Hiroaki ASHITANI , Toshiyuki KOYAMA , Yoko USAMIKRANK , Tomokazu ISHIZUKA , Keiji TADOKORO , Yusuke KABUKI , Yasunori YONEJIMA , Keiko HISA
IPC分类号： A23L33/135 , A23G1/42
CPC分类号： A23L33/135 , A23G1/305 , A23G1/40 , A23G1/423 , A23G2200/02 , A23L33/10 , A23V2002/00 , A23V2200/3204 , A23Y2220/03 , A23Y2220/13 , A23Y2220/37 , A23Y2240/33 , A23Y2260/35 , A23Y2300/55
摘要： By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.
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