Beadlets for customization of flavor and sweetener in a beverage
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A61K-009/50
A61K-009/16
A23F-005/12
A23F-005/38
출원번호
US-0609411
(1996-03-01)
발명자
/ 주소
Sanker Lowell A. (Montgomery OH) Peterson Liezl G. (Cincinnati OH) Upson James G. (Springdale OH)
출원인 / 주소
The Procter & Gamble Company (Cincinnati OH 02)
인용정보
피인용 횟수 :
14인용 특허 :
14
초록▼
A beadlet suitable for flavoring a beverage comprising a shell material and core composition suitable for ingesting comprising: (a) from about 0.1 mg to about 400 mg of a flavor component; and (b) from about 0.02 mg to about 450 mg of a sweetener component comprising: (1) acetosulfame; and (2) a sec
A beadlet suitable for flavoring a beverage comprising a shell material and core composition suitable for ingesting comprising: (a) from about 0.1 mg to about 400 mg of a flavor component; and (b) from about 0.02 mg to about 450 mg of a sweetener component comprising: (1) acetosulfame; and (2) a second artificial sweetener selected from the class of the aspartyl peptide esters, the sulfamate sweeteners, the sulfimide sweeteners, the dihydrochalcone sweeteners and the ammoniated glycyrrhizins and mixtures thereof; wherein the ratio by weight of (1) to (2) is from about 1:15 to about 15:1; and wherein the beadlet core contains from about 15 mg to about 2,000 mg of material.
대표청구항▼
A spherical beadlet having a diameter of from about 3 mm to about 11 mm suitable for flavoring a coffee beverage comprising a shell material and an ingestible core composition in presolubilized liquid form consisting essentially of: (a) from about 0.1 mg to about 400 mg of a flavor component selecte
A spherical beadlet having a diameter of from about 3 mm to about 11 mm suitable for flavoring a coffee beverage comprising a shell material and an ingestible core composition in presolubilized liquid form consisting essentially of: (a) from about 0.1 mg to about 400 mg of a flavor component selected from the group consisting of almond nut, amaretto, anisette, apple, brandy, cappuccino, chamomile, cherry, chocolate, chocolate mint, cinnamon, cinnamon almond, cinnamon-spice, creme, creme de menthe, french vanilla, grand marnier, grape, herb blends, Irish creme, kahlua, lemon, macadamia nut, orange, orange leaf, peppermint stick, peach, pistachio, raspberry, sambuca, strawberry, tea, and vanilla bean; and (b) from about 0.02 mg to about 450 mg of a sweetener component consisting essentially of: (1) acetosulfame; and (2) a second artificial sweetener consisting of an aspartyl peptide ester sweetener, a sulfimide sweetener, and an ammoniated glycyrrhizin; wherein the ratio by weight of (1) to (2) is from about 1:15 to about 15:1; and wherein the beadlet core contains from about 75 mg to about 650 mg of material.
Morishita Takashi (Nishinomiya JPX) Sunohara Hideki (Osaka JPX) Sonoi Shinsuke (Itami JPX), Method and apparatus for encapsulation of a liquid or meltable solid material.
Cherukuri Subraman R. (Towaco NJ) Chau Tommy L. (Bridgewater NJ) Raman Krishna P. (Randolph NJ) Orama Angel M. (Stanhope NJ), Multiple encapsulated flavor delivery system and method of preparation.
Mehansho Haile (Fairfield OH) Hughes Donald L. (Cincinnati OH) Nakel Gunther M. (Aurora IN) Heckert David C. (Oxford OH), Stable nutritional vitamin and mineral supplemented beverage.
Prakash, Indra; DuBois, Grant E., High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith.
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