The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The invention provides improved natural sweetener compositions comprising certain isolated compounds and their derivatives. The present invention also includes ingestible compositions comprising the present compounds and methods of sweetening the sweet taste of consumable materials.

The invention provides improved natural sweetener compositions comprising certain isolated compounds and their derivatives. The present invention also includes ingestible compositions comprising the present compounds and methods of sweetening the sweet taste of consumable materials.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates, for instance, to a food or beverage comprising: (a) a sweet substance that induces a response through a taste-related molecule other than the sweet taste receptor T1R2/T1R3; (b) a sodium source; and (c) a naturally occurring high-intensity sweet substance having a good taste quality, wherein the amount of the ingredient (b) is 11.5 to 46 mg/100 ml in terms of sodium and the amount of the ingredient (c) is a sweetness threshold or more.

The present invention relates, for instance, to a food or beverage comprising: (a) a sweet substance that induces a response through a taste-related molecule other than the sweet taste receptor T1R2/T1R3; (b) a sodium source; and (c) a naturally occurring high-intensity sweet substance having a good taste quality, wherein the amount of the ingredient (b) is 11.5 to 46 mg/100 ml in terms of sodium and the amount of the ingredient (c) is a sweetness threshold or more.

The present invention is directed towards compositions comprising a lecithin; a sugar alcohol, a sugar, or combinations of any thereof; and an alcohol. Compositions comprising a water soluble surfactant are further disclosed. Methods of separating oil from a mixture are disclosed. Methods of dispersing an oil are further disclosed. Compositions comprising a water-dilutable microemulsion are disclosed. Methods of making chewing gum are disclosed. Methods of recovering oil from a mixture are further disclosed.

The present invention is directed towards compositions comprising a lecithin; a sugar alcohol, a sugar, or combinations of any thereof; and an alcohol. Compositions comprising a water soluble surfactant are further disclosed. Methods of separating oil from a mixture are disclosed. Methods of dispersing an oil are further disclosed. Compositions comprising a water-dilutable microemulsion are disclosed. Methods of making chewing gum are disclosed. Methods of recovering oil from a mixture are further disclosed.