摘要:
The invention provides co-agglomerates of sucralose and a polyol, wherein the co- agglomerate comprises grains of polyol onto which sucralose has been dried, as well as methods for making such co-agglomerates. In general, the methods comprise contacting a dry powder of polyol with a liquid solution of sucralose in a food acceptable solvent under conditions which moisten, but not dissolve the polyol powder, to form a moist mixture, and drying the moist mixture to form a co-agglomerate comprising grains of agglomerated polyol onto which sucralose has been dried. Also provided are artificial sweetener carriers comprising bentonite which comprise sucralose. The invention features pharmaceutical, cosmetic, and food compositions, especially chewing gum, comprising a co-agglomerate of the invention, comprising a bentonite carrier, or comprising both. The invention further features methods of enhancing the sweetness perception during the onset phase of chewing, a method of enhancing the sweetness build-up in sweetness perception and a method of enhancing the maximum sweetness perception of food, pharmaceutical or cosmetic compositions.
摘要:
Coated confectionery products and methods of making the coated confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising a confectionery center, and a coating comprising erythritol and an anti-crystallizing agent surrounding the confectionery center. For example, the weight ratio of the erythritol to the anti-crystallizing agent in the coating can be between about 20:80 and about 80:20.
摘要:
The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.
摘要:
The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25°C. The composition may also include a coating region which surrounds the gum region.
摘要:
The invention relates to hard candy that has an improved storage behaviour, an improved sensory profile and to a method for the production thereof.
摘要:
A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material.
摘要:
The present invention relates to a chromium picolinate-containing composition used for preparing a coated functional food that is useful for the prevention and treatment of various diseases, and dietetic and diabetic food. The composition of the present invention is easy to dry during the preparation of coated food and thus helps to save the preparation time as well as to improve the quality of the coated food with even coating.
摘要:
A particulate composition comprising (a) an oil of a vitamin, an oil containing one or more vitamin or a derivative, (b) a gelling agent of vegetable origin, having a glass transition point greater than 20 DEG C, and (c) a protein, except gelatine.
摘要:
A process for the preparation of an encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass which comprises boiling the ingredients of a high-boiled sweet to give a syrup, heating the syrup to reduce the moisture content to below 5 %, cooling the syrup to a temperature from 120- 80 DEG C, adding the flavour with agitation to encapsulate the flavour, cooling to solidify the flavour, and finally particulated.
摘要:
A particulate composition comprising (a) an oil of a vitamin, an oil containing one or more vitamin or a derivative, (b) a gelling agent of vegetable origin, having a glass transition point greater than 20 DEG C, and (c) a protein, except gelatine.