Compositions containing sucralose and application thereof

• US 7,229,658 B1
• Filed: 10/28/1999
• Issued: 06/12/2007
• Est. Priority Date: 10/28/1998
• Status: Expired due to Term

• Current Assignee: San-Ei Gen F.F.I., Inc.
• Original Assignee: San-Ei Gen F.F.I., Inc.
• Inventors: Ojima, Naoto, Hirao, Kazutaka, Iwai, Kazumi, Sasaki, Chie, Kuribi, Shunsuke, Yasunami, Nobuharu, Kawai, Takuya, Inoue, Maki, Sakaguchi, Miho, Shizu, Kazuhito, Yoshifuji, Junko, Fujii, Miki, Morita, Yoshito, Kawamoto, Mitsumi, Shinguryou, Mariko
• Primary Examiner(s): WONG, LESLIE A
• Application Number:
  US09/830,654
• Time in Patent Office: 2,784 Days
• Field of Search: 426/548, 426/321, 426/658, 426/804
• US Class Current: 426/548
• CPC Class Codes: A23C 11/04 containing non-milk fats but no non-milk proteins A23C11/08, A23C11/10 take precedence
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/1522 Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• CPC Class Codes: A23C 9/156 Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• CPC Class Codes: A23F 3/163 Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
• CPC Class Codes: A23F 3/30 Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea A23F3/166 takes precedence; flavouring A23F3/40
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23G 4/10 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G4/16
• CPC Class Codes: A23G 9/34 characterised by carbohydrates used, e.g. polysaccharides characterised by the dairy products used A23G9/40
• CPC Class Codes: A23J 3/04 Animal proteins
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23J 3/18 from wheat
• CPC Class Codes: A23L 13/428 Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• CPC Class Codes: A23L 15/00 Egg products; Preparation or treatment thereof
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 27/37 Halogenated sugars
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 27/63 Ketchup
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/044 : Malic acid
• CPC Class Codes: A23V 2250/262 : Stevioside
• CPC Class Codes: A23V 2250/264 : Sucralose, halogenated sugar
• CPC Class Codes: A23V 2250/28 : Oligosaccharides
• CPC Class Codes: A23V 2250/606 : Fructose
• CPC Class Codes: A23V 2250/624 : Rhamnose
• CPC Class Codes: A23V 2250/636 : Trehalose
• CPC Class Codes: Y10S 426/804 : Low calorie, low sodium or hypoallergic

Abstract

Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Claims

1. A sweetener composition comprising sucralose and at least one member selected from the group consisting of potassium gluconate and sodium gluconate in an amount of 20–

100 parts by weight, per part by weight of sucralose.

2. A food composition containing the composition of claim 1.

3. A method of improving the sweetness of a sucralose-containing sweetener, the method comprising adding in an amount of 20–

100 parts by weight, per part by weight of sucralose, to the sweetener containing sucralose, at least one member selected from the group consisting of potassium gluconate and sodium gluconate.