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US 4,786,521 AGranted
Aqueous table syrup with reduced sugar content
AssigneeGeneral Foods Corporation
InventorsCraig J. Bennett, Sharon J. Malits
Life of this patent
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Abstract
An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25.degree. C. and has qualities comparable to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.
Claims4
An aqueous table syrup comprising, finished product sugar solids ranging from 15 to 45% by weight;
- maltodextrin in amounts up to 50%;
- a gum system consisting of a combination of propylene glycol alginate (PGA) and carboxymethyl cellulose (CMC) wherein the amounts of PGA ranges from 0.1 to 0.5% by weight and the amount of CMC ranges from 0.3 to 0.8% by weight;
- preservatives ranging from 0.01 to 1.0% by weight;
- sodium hexamethaphosphate ranging from 0.01 to 0.5%;
- salt ranging from 0.01 to 1.0% by weight;
- and sufficient water to produce a finished product viscosity of at least 1000 cps at 25.degree. C.
3 more elements
Dependencies are inferred from the claim text.