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AssigneeSan-Ei Gen F.F.I., Inc.
InventorsMaki Inoue, Kazumi Iwai, Naoto Ojima, Takuya Kawai, Mitsumi Kawamoto, Shunsuke Kuribi, Miho Sakaguchi, Chie Sasaki, Kazuhito Shizu, Mariko Shinguryou, Kazutaka Hirao, Miki Fujii, Yoshito Morita, Nobuharu Yasunami, Junko Yoshifuji
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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 sweetener 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.
1-95. (canceled)
A method for improving sweetness of fructose by using fructose and sucralose in combination.
A method for masking an unpleasant taste derived from a galenical, amino acid, peptide, vitamin and collagen, the method comprising addition of sucralose.
A galenical-containing composition which comprises sucralose in an amount effective to mask an unpleasant taste of the galenical and yet not impart sweetness to the composition.
A processed marine product which comprises sucralose in an amount effective to mask raw fishy smell and yet not impart sweetness to the product.
A retort pouched non-beverage food containing sucralose in an amount effective in masking a retort pouch odor and yet not impart sweetness to the food.
A canned food which comprises sucralose in an amount effective to mask metallic smell and yet not impart sweetness to the food.
A method for masking a retort-pouch smell by adding sucralose to a retort-pouch food before the food is placed in the pouch to be retort-processed.
A food composition comprising starch and sucralose, wherein the amount of sucralose is effective to allow the starches to show their specific functions and not impart sweetness to the composition.
A non-alcoholic non-carbonated refreshment beverage containing no natural juice, powdered milk, or lacetic acid bacteria comprising sucralose in a concentration of 0.00001-0.001% by weight when taken.
A method for enhancing fruity flavor or refreshing flavor by adding sucralose to a fruit juice or a fruit-containing food.
A non-beverage milk-containing product comprising sucralose in an amount effective to enhance milky flavor and yet not impart sweetness to the product.
A method for enhancing milky flavor by adding sucralose to a milk-containing product.
A method for improving eating quality or texture of chewing gum by adding sucralose to the chewing gum.
A composition for enhancing the flavor of a food comprising a flavor enhancing amount of sucralose, wherein the flavor enhancing amount is less than the amount of sucralose used to impart sweetness to the food.
A food comprising a flavor enhancing amount of sucralose, wherein the flavor enhancing amount is less than the amount of sucralose used to impart sweetness to the food.
A food of claim 19, wherein the amount of sucralose is less than or equal to 0.0006% by weight of the food.
A method for enhancing flavor in a food comprising providing a flavor enhancing amount of sucralose, wherein the flavor enhancing amount is less than the amount of sucralose used to impart sweetness to the food.
Dependencies are inferred from the claim text.