Co-crystallized polyols and hydrogenated maltodextrin

Details Co-crystallized polyols and hydrogenated maltodextrin Co-crystallized polyols and hydrogenated maltodextrin

2005-04-05

2005-04-05

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Noncarbohydrate sweetener or composition containing same

C426S658000, C426S660000

Reexamination Certificate

active

06875460

ABSTRACT:
The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together. The co-crystallization of polyols and hydrogenated maltodextrin according to the invention provides a sweetener product that is sucrose-free, yet has a reduced sensory cooling effect compared to the original polyol(s). The reduced sensory cooling effect is due to an increase of the heat of solution that is observed when polyols are co-crystallized with hydrogenated maltodextrin. Because the product of the invention is a sucrose-free sweetener that does not demonstrate the strong sensory cooling effect typically found with polyol sweeteners, the invention has a wide variety of applications which previously are not available for polyol sweeteners.

REFERENCES:
patent: 5158789 (1992-10-01), DuRoss
patent: 6143345 (2000-11-01), Gonze et al.
patent: WO 9936442 (1999-07-01), None
Velsch. W . AN 407775 FROSTI. abstracting EP 691081 A1. May 1996.*
Code of Federal Regulations: 21 CFR 101.80, Health Claims: dietary sugar alcohols and dental caries, (Apr. 2002) pp. 139-141.
Deis, Ph.D., SPI Polyols, Reprinted from Food Product Design, Sweet by Design, (Feb. 2002).
Deis, Ph.D, Sweetners for Health Foods, Food Product Design, (Feb. 2001) pp. 48-59.
Deis, Ph.D., Polyols in Confectionery, The Manufacturing Confectioner, (Oct. 2000) pp. 53-58.
Berry , Lab Talk Frozen Desserts Formulated with Polyols, Dairy Foods, (Jan. 2004) p. 56.
Renauld, et al., Opting out of sugar, Kennedy's Confection, (Jul. 2003) pp. 33-34, 36-37, 39-41.
Greeley , Not Only Sugar Is Sweet, U.S. Food and Drug Administration, (Apr. 1992) pp. 1-6.
Hyvönen and Koivistoinen, “Food Technological Evaluation of Xylitol,” Advances in Food Research, vol. 28 (1982).

Affiliated with

Also associated with

Rating

Co-crystallized polyols and hydrogenated maltodextrin does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Co-crystallized polyols and hydrogenated maltodextrin, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Co-crystallized polyols and hydrogenated maltodextrin will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-3375800