An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

The present invention relates generally to regeneration of weak base anion exchange resins and more particularly to regeneration using low concentrations of sodium hydroxide and/or sodium carbonate to remove ionic contaminants from the resins.

In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The present invention relates to a xylitol preparation device integrating evaporation, crystallization and centrifugation, including a xylitol tank, a cleaning liquid tank, a recycling tank and a multiple distribution system, wherein the multiple distribution system includes J groups of evaporators for evaporation concentration, K groups of vacuum crystallization kettles for vacuum crystallization and L groups of centrifuges for centrifugation, wherein 2≤J≤6, 6≤K≤12 and 2≤L≤4; the evaporator, the vacuum crystallization kettle and the centrifuge in different groups are sequentially connected in series with one another through a pipeline and a valve respectively; by controlling on and off of each valve, a xylitol exchange liquid is switched and controlled between a series-connection mode and a parallel-connection mode in the multiple distribution system to enable evaporation, crystallization and separation processes to reach an optimal effect distribution so as to improve productivity. The present invention further discloses a control method of the device. The processes and equipment of the present invention are highly integrated to realize continuous integrated production of xylitol preparation with low energy consumption and high automation degree, and full utilization of raw materials.

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fibre or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more diseases/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders, polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

The present invention describes a syrup of tagatose and galactose as main components together with other secondary products such as glycerol, oligosaccharides and other sugars in a minority amount.

An aerated beverage composition is described herein. The aerated beverage composition comprises coffee having a weight percentage in a range of 0.1-20% with respect to the aerated beverage composition, at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition, at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition, at least one solvent. The viscosity of the aerated beverage composition is in a range of 10,0000-3,40,000 cps. The aerated beverage composition, when reconstituted with water, provides a creamy, frothy, and stable ready-to-drink beverage. The present disclosure also provides a simple and convenient process for preparing the aerated beverage composition.