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5380541 Sucralose compositions  
Synergy is is obtained by combining sucralose and a sweet saccharide selected from fructose; glucose; maltose and other glucooligosaccharides; fructose mixed with glucose and/or...
5364627 Gradual release structures made from fiber spinning techniques  
A delivery system and a process for making the system is provided for the gradual release of an active agent. The system comprises an active agent and a wall material. The delivery system is...
5360618 Flavoring system  
An improved method of preserving the flavor in a food product, such as a low calorie food bar, is characterized by stabilizing the flavoring by plating the flavoring on synthetic amorphous silica....
5360621 Low-calorie chocolate  
The invention relates to a low-calorie chocolate containing: fat, preferably derived from cocoa, a sweetening mass, at least one emulsifier, and, optionally, desiccated defatted cocoa and/or a...
5336513 Bitterness inhibitors  
Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the...
5334397 Bubble gum formulation  
An improved fruit flavored chewing gum having more intense and longer lasting sweetness and flavor is prepared, by including within the chewing gum, a) a spray dried fruit flavor ingredient having...
5334396 Chewing gum sweetened with alitame and having a high level of lecithin  
Chewing gum containing Alitame and a high level of lecithin has surprisingly been found to provide chewing gum with a delayed release of the Alitame. The gum composition includes about 5% to about...
5300309 Body and mouthfeel potentiated food and beverages containing neohesperidin dihydrochalcone  
The invention relates to a body and mouthfeel potentiated foods and beverages containing neohesperidin dihydrochalcone, preferably at a level of 0.1-30 ppm and a process for preparing the same.
5298263 Chewing gum coated with palatinose or palatinose oligosaccharide  
Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose...
5298272 Bridged carboxylic ortho ester sweetener  
A sugar substitute which is identified as N-(L)-aspartyl-1-(1'-aminoethyl)-4-methyl-2,6,7-trioxabicycl o[2,2,2]octane . The compound is a bridged carboxylic ortho ester which has an intense sweet...
5296470 Graft polysaccharides and their use as sequestering agents  
Graft polysaccharides comprising a polymer backbone consisting essentially of a polydextrose having an average-weight molecular mass of less than 10,000 and grafts grafted thereon derived from a...
5296244 Chewing gum containing aspartame and palatinose oligosaccharide  
Chewing gum products containing palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, aspartame is used to sweeten the gum composition, and...
5294453 Method of removing off-flavor components from hydroxypropyl starch hydrolyzate products  
A method of treating hydrolyzate products of hydroxypropylated starch to remove low molecular weight off-flavor compounds is disclosed along with improved bulking agents produced by removal of...
5286489 Taste masking compositions  
This disclosure relates to drug-polymer matrix compositions comprising an active ingredient having an amine or amido group and a pharmaceutically acceptable copolymer having a plurality of...
5286509 L-aspartyl-D-α-aminoalkanoyl-(S)-N-alpha-alkylbenzyl amides useful as artificial sweeteners  
The present invention relates to L-aspartyl-D-α-aminoalkanoyl-(S)-N-α-alkylbenzyl amides that are useful as artificial sweetener compounds. In particular, the present invention relates to...
5273763 Reduced calorie coating for frozen confectionery  
Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an...
5273771 Sweetening composition  
A composition which is suitable as the sweetener base of a sweet, reduced calorie food product such as an instant pie filling or a bakery cream, comprises erythritol, sorbitol and a glucose...
5272272 Sweetening agents derived from L-glutamic acid  
The present invention relates to novel sweetening agents. These sweetening agents have the general formula ##STR1## in which R is a 5,6,7,8-tetrahydro-1-naphthoyl or 1-naphthoyl radical, R' is a...
5272136 5-0-α-D-Glucopyranosyl-L-ascorbic acid, and its preparation and uses  
5-O-α-D-Glucopyranosyl-L-ascorbic acid is a novel derivative of L-ascorbic acid which has a direct reducing activity and a satisfiable stability, as well as being readily hydrolyzed in vivo to...
5270061 Dual composition hard coated gum with improved shelf life  
A dual composition hard coated chewing gum is provided which exhibits improved long-term shelf stability under storage conditions involving constant exposure to the moisture contained in the...
5270071 Reduced calorie fruit spreads  
A reduced calorie fruit spread comprising the gelled product of: a. water; b: fruit or fruit flavoring; c. sucralose high intensity sweetener; d. low methoxy pectin or carrageenan; e....
5266348 Product and process for producing milk chocolate  
A product and process is provided for producing a lower density chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate.
5264228 Preparation of compositions for making cocoa beverages  
Compositions for preparing cocoa beverages are prepared by mixing cocoa powder, non-fat milk solids, malto-dextrin, an emulsifier and an artificial sweetener to make a mixture which then is ground...
5254355 Process for beverage tablets and products therefrom  
A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO2 -generator, intensive sweetener and food acid....
5242693 Protein curuculin and application of the same  
A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier...
5242705 Process for the preparation of a sweetener based on aspartame, which is in a dry form similar to that of a lump of sugar  
The present invention relates to a process for the preparation of a sweetener based on aspartame, which is in a dry form similar to that of a lump of sugar.According to the invention, this process...
5236720 Reduced calorie sucralose sweetened chewing gum  
A reduced calorie sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from the composition so as to provide a high...
5232735 Ingestibles containing substantially tasteless sweetness inhibitors as bitter taste reducers or substantially tasteless bitter inhibitors as sweet taste reducers  
Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been...
5227182 Method of controlling release of sucralose in chewing gum using cellulose derivatives and gum produced thereby  
The present invention is a method for producing a chewing gum with a delayed release sucralose sweetener, as well as the chewing gum so produced. The delayed release sucralose sweetener is...
5223303 Hard candies containing xylitol and other sugar alcohols having reduced tack  
Crystalline xylitol is added to a melt containing xylitol and other sugar alcohols, such as maltitol, lactitol, and hydrogenated glucose syrup. By careful control of temperature and the amounts of...
5221543 Method of making a fast release stabilized aspartame ingredient for chewing gum  
A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a...
5215770 Reduced calorie flavored popcorn  
Reduced calorie flavored popcorns are provided having flavored toppings containing significant quantities of polydextrose, together with water and one or more flavoring and sweetening agent(s),...
5198427 Natural intense sweeteners  
The present invention relates to novel sweet compounds derived from the leaves of the subtropical weed Abrus precatorius, and their use as sweeteners. In particular, the present invention...
5192561 Aspartame stability in chewing gum using an acid gelatin system  
The present invention relates to a method of preparing a stabilized sweetener ingredient containing aspartame, a stabilized aspartame sweetener ingredient for use in chewing gum, and a chewing gum...
5179009 Process for producing L-aspartyl-L-phenylalanine and its diketopiperazine  
The present invention is directed to a process for producing L-aspartyl-L-phenylalanine and/or L-aspartyl-L-phenylalanine diketopiperazine comprising contacting and reacting a culture, cell or a...
5176928 Reduced calorie diary mix  
A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes...
5176937 Reinforcer for taste-modifier  
A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of...
5164214 Sweetening agent  
A sweetening agent having an improved sucrose-like flavor, which comprises a) from 0.3 to 10% by weight of at least one synthetic sweetener selected from the group consisting of aspartame,...
5164210 Zein/shellac encapsulation of high intensity sweeteners in chewing gum  
A stabilized high intensity sweetener ingredient for use in chewing gum is prepared by encapsulating a high intensity sweetener using a mixture of about 75 to about 99 weight percent zein and...
5154939 Use of salt to improve extrusion encapsulation of chewing gum ingredients  
An improved method of encapsulating an active ingredient for use in chewing gum involves extruding a blend of polyvinyl acetate, an active ingredient and salt. The invention also includes an...
5153013 Method for preparing fat-and-oil-coated sweetener compositions and compositions so prepared  
By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of...
5153019 Rice bran-honey based beverage product and process for making same  
A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice...
5145698 Instant yogurt composition and process  
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this...
5139797 Stabilized sweetener compositions, chewing gum compositions containing same and methods for their preparation  
Compositions and matrices comprising aspartame, microcrystalline cellulose and glycerin which stabilize the aspartame against decomposition are disclosed. Also disclosed are compositions and...
5139798 Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum  
A sucrose-containing chewing gum ingredient is prepared by codrying sucralose with a codrying agent and homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate...
5128164 Composition for human consumption containing 3-(1-amino-1,3-dicarboxy-3-hydroxy-but-4-yl)-indole compounds  
The invention provides compositions for human consumption containing, as a sweet tasting constituent, a compound of the formula: ##STR1## and which is:...
5126151 Encapsulation matrix  
The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising: (a) an agglomerated mixture of a core material selected from the...
5126158 Beverage compositions comprising a dipetide sweetener, saccharin salt and hydrocolloidal polysaccharide  
The present invention relates to novel beverage compositions and is particularly suitable for preparing beverages of the dietetic type with improved mouthfeel and sweetness qualities. The beverage...
5124160 Granulation of active ingredients using polyvinyl acetate and alcohol  
A method is disclosed for granulating active ingredients using a granulation which includes polyvinyl acetate, alcohol and modified cellulosic. Methods for adding granulated active ingredients to...
5120551 Low moisture sugarless syrups with maltitol for chewing gum  
A low moisture sugarless syrup for use in chewing gums, methods of making the syrup, chewing gums using the syrup, and methods for making such chewing gums are disclosed. The syrups comprise from...