The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

The present disclosure relates to sweetener compositions, methods for preparing such sweetener compositions, and methods of using such sweetener compositions to treat or prevent a disease or condition associated with or exacerbated by blood sugar level excursions.

The present invention has been made, for oral compositions comprising tectorigenins, for the purpose of ameliorating the taste of oral compositions comprising tectorigenins and ameliorating the stability of such oral compositions and the combination of tectorigenins and a specific compound can ameliorate the taste or stability of oral compositions comprising tectorigenins.

Disclosed is the use of compounds according to Formula (I) and/or Formula (II)

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as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

Combinations of nanoparticle-encapsulated cargo entities and methods of making and using same.

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.

Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.

Compositions comprising one or more natural high intensity sweeteners and/or derivatives thereof are disclosed. The one or more high intensity sweeteners and/or derivatives regulate the coolness taste or flavor of the composition.