Method of preventing a decrease in sweetness of thaumatin

Details Method of preventing a decrease in sweetness of thaumatin Method of preventing a decrease in sweetness of thaumatin

1992-07-27

1998-06-09

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Noncarbohydrate sweetener or composition containing same

426658, A23L 1236

Patent

active

057629927

ABSTRACT:
A method of preventing a decrease in sweetness of thamatin, characterized in that, chitosan or hydrolyzed chitosan is added to thaumatin in an amount which is effective for prevention of a decrease in sweetness of thaumatin.

REFERENCES:
Dialog Data Base, File 5 (Biosis Previews), Dialog Acc. #8633968, Abstracting Food Hydrocolloids 5 (4), 1991, 375-392.
Dialog Data Base, File 351, (Derwent World Patent Index), Dialog Acc No. 008363662, Abstracting JP2174649.
Shiro OHASHI et al., "Interaction of thaumatin with carrageenans. IV. Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at ph 4", Food Hydrocolloids, vol. 5, No. 4, pp. 375-391, (1991), which corresponds to Reference R on PTO form 892.

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