Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Noncarbohydrate sweetener or composition containing same
Reexamination Certificate
2006-02-14
2006-02-14
Wang, Shengjun (Department: 1617)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Noncarbohydrate sweetener or composition containing same
C426S590000, C426S658000, C424S439000, C514S568000
Reexamination Certificate
active
06998144
ABSTRACT:
This invention provides a method of improving the sweetness delivery profile of a sucralose-containing ingestible composition, which comprises incorporating therein DHB at a DHB:sucralose weight ratio of from about 0.01% to about 100%.
REFERENCES:
patent: 4405654 (1983-09-01), Lee
patent: 4820528 (1989-04-01), Stroz et al.
patent: 5013716 (1991-05-01), Cherukuri et al.
patent: 5409907 (1995-04-01), Blase
patent: 5637618 (1997-06-01), Kurtz et al.
patent: 5902628 (1999-05-01), Shamil
patent: 6461658 (2002-10-01), Merkel et al.
patent: 1 208 966 (1996-08-01), None
patent: 0 103 479 (1984-03-01), None
patent: 0 425 115 (1991-05-01), None
patent: WO 93/10677 (1993-06-01), None
patent: WO 98/20753 (1998-05-01), None
patent: WO 99/15032 (1999-04-01), None
CA Abstract, AN: 1996:296437, Koiso et al. 1996.
Tunaley, A., “Perceptual Characteristics of Sweeteners,” Progress in Sweeteners, T.H. Grenby, Ed. Elsevier Applied Science, 1989.
S.G. Wiet and G.A. Miller, Food Chemistry, 58(4):305-311 (1997).
S.G. Wiet et al., J. Food Sci., 58(3):599-602, 666 (1993).
C.-K. Lee, Advances in Carbohydrate Chemistry and Biochemistry, 45:199-351 (1987).
Fukotomi, Fumitake, Abstract of “Sucralose—An Intensive Sweetener,” Foods Food Ingredients, pp. 22-26 (1998), Coca-Cola (Japan) Co., Ltd., Tokyo, Japan.
Koiso, Hiroaki et al., “Sensory Characteristics of Sucralose and Comparison with Other High-Intensity Sweeteners,” Nippon Shokuhin Kagaku Gakkaishi, pp. 110-14, 1996, San Ei Gen F.F.I., Inc., Toyonaka, Japan.
Hanger, L.Y. et al., “Descriptive Profiles of Selected High-Intensity Sweeteners (HIS), HIS Blends, & Sucrose,” J. Food Science, pp. 456-458, 464, 1996, Hoechst Food Ingredients, New Jersey, USA.
Schiffman, Susan S. et al., “Bitterness of Sweeteners as a Function of Concentration,” Brain Res. Bull, pp. 505-513, 1995, Duke University, North Carolina, USA.
Meyer, Christophe et al., “Conformational Analysis of 4,1′,6′-Trichloro-4,1′,2′-Trideoxy-Galacto-Sucrose (Sucralose) by a Combined Molecular-Modeling and NMR Spectroscopy Approach,” J. Am. Chem. Soc. 115, pp. 10300-10310, 1993, Inst. Natl. Rech. Agron, France.
Kurtz, Robert J. et al., “Taste Modifying Compounds and Compositions for Foods and Eatables,” 1994, Bioresearch, Inc. USA.
Ketelsen, S.M. et al., “Time-Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners,” J. Food Science 58, pp. 1418-1421, 1993, McNeil Spec. Prod. Co., New Jersey, USA.
Wiet, Stephan G. et al., “Sensory Characteristics of Sucralose and Other High Intensity Sweeteners,” J. Food Science 57, pp. 1014-1019, 1992, McNeil Spec. Prod. Co., New Jersey, USA.
Williams, L.A., “Seeking Sweet Solutions,” Word of Ingredients (May-Jun.), pp. 35-38, 1999.
“Sweetening Compsns. Contg. Chlorinated Saccharose Derivs.—As Powerful as Saccharin Without Bitter Aftertaste,” Tate & Lyle Ltd., 1977 (BE 650, 180).
“Composite Sweetener with no Bitter After-Taste—Contains Fructo-Oligosaccharide and Aspertem for Enhanced Sweetness,” Meiji Seika Kaisha, 1985 (JP 60,149,358).
Hough, L. et al., “Enhancement in the Sweetness of Sucrose,” Nature 263, pp. 800, 1976, Queen Elizabeth College, London, England.
Copy of Turkey Examination Report for Application No. 2001/00345, mailing date: Sep. 9, 2004.
Science and Technology Surveys1, Series: “Chemistry and Technology of Food Products”, Moscow, 1999, vol. 3, p. 126.
Mc-Neil-PPC, Inc.
Wang Shengjun
LandOfFree
Method of improving sweetness delivery of sucralose does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of improving sweetness delivery of sucralose, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of improving sweetness delivery of sucralose will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3686470