High-potency sweetener composition with...

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/236 (2006.01) A23L 1/30 (2006.01) A23L 2/60 (2006.01)

Patent

CA 2630052

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners. 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 probiotic, a prebiotic, or combination 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.

L'invention concerne de manière générale des compositions d'édulcorant fonctionnelles comprenant des édulcorants intenses sans calories ou pauvres en calories naturels et/ou de synthèse. Cette invention concerne en particulier différentes compositions d'édulcorant fonctionnelles comprenant au moins un édulcorant intense sans calories ou pauvre en calories naturel et/ou de synthèse, au moins une composition améliorant le goût sucré et au moins un probiotique, un prébiotique ou une combinaison de ceux-ci. Cette invention concerne aussi des compositions d'édulcorant fonctionnelles et des procédés permettant d'améliorer les goûts d'édulcorants intenses sans calories ou pauvres en calories, par l'apport d'un goût ou d'une caractéristique du type plus semblable au sucre. Les compositions d'édulcorant fonctionnelles et les procédés confèrent un profil temporel plus semblable à celui du sucre, notamment pour l'apparition du goût sucré et le prolongement de ce goût, et/ou un profil de goût plus semblable à celui du sucre.

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