Beverage with reduction of lingering sweet aftertaste of sucralo

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate

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Details

426591, 426592, 426593, 426594, 426597, 426598, 426599, 426658, A23L2/00

Patent

active

059026286

ABSTRACT:
The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola beverages.

REFERENCES:
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FSTA Database Abstract. AN 96(02):L0023 from Food Manufacture, 1995, vol. 70 No. 8. pp. 17-18. Author: Hewitt.
FSTA Database Abstract. AN 90(05):H0005 from Journal of Food Science, 1990 vol. 55, No. 1, pp. 244-246. Authors: Quinlan et al.
FSTA Database Abstract. AN 93(03):T0022 from the book "Food Policy Trends in Europe". 1991. p. 219. Authors: Mussche et al.
FSTA Database Abstract. AN 69(06):H0603 from Brauwelt, 1969 vol. 109 No. 18 pp. 299-302 Author: Benk.
"Analysis and Stability of the Sweetener Sucralose in Beverages," Quinlan, M.E. and M.R. Jenner, Journal of Food Science, vol. 55, No. 1, pp. 244-246 (1990).
"Gallotannins in Processed Foods: A Technological and Analytical Evaluation," Mussche, R., J. Bijl and C. de Pauw, Food Policy Trends in Europe: Nutrition, Technology, Analysis and Safety Ellis Horwood, p. 219 (1991).
"Taking the Sweetness Out of Sugar," L. Hewitt, Food Manufacture, pp. 17-18 (Aug. 1995). Zusammensetzung und Beurteilung koffeinhaltiger Erfrischungsgetranke," E. Benk, Brauwelt, vol. 109, No. 18, pp. 299-302 (1969).
Technical Information Bulletin, OmniChem Natural Products Division (Aug. 1990).

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