High-intensity sweetener-polyol compositions

A - Human Necessities – 23 – L

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A23L 1/236 (2006.01) A23L 1/09 (2006.01)

Patent

CA 2558683

The present invention provides a sweetener composition and methods for improving the taste of a sweetener composition. The sweetener composition includes a mixture of a high-intensity sweetener such as aspartame, encaspsulated aspartame, neotame, encapsulated neotame, cyclamate, sucralose, saccharin or Acesulfame-K, with polyols such as maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, or palatinit, wherein the high-intensity sweetener is present in the mixture in an amount from about 0.0001% to 15% by weight.

L'invention concerne une composition édulcorante et des procédés visant à améliorer le goût d'une composition édulcorante. La composition édulcorante comprend un mélange renfermant un édulcorant puissant tel que l'aspartame, l'aspartame encapsulé, le néotame, le néotame encapsulé, le cyclamate, le sucralose, la saccharine ou l'acésulfame-K, et des polyols tels que le maltitol, le sorbitol, le mannitol, l'érythritol, le xylitol, le lactitol ou le palatinit, l'édulcorant puissant étant présent dans le mélange à raison d'environ 0,0001 % à 15 % en poids.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

High-intensity sweetener-polyol compositions does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with High-intensity sweetener-polyol compositions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and High-intensity sweetener-polyol compositions will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-2027880

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.