Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MUTILANGI, William, BRIJWANI, Khushal
Format:	Patent
Sprache:	eng
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	MUTILANGI, William BRIJWANI, Khushal
description	This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_AU2018366055BB2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>AU2018366055BB2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_AU2018366055BB23</originalsourceid><addsrcrecordid>eNqNy70OgjAUhmEWB6PewxlcSRACYRWjcXHTGQ_0ayEpLemP8fLFxAtwepfnXSfPm41hkICmyYqoOYzW0GjIQcQegtgI8lGxS6UDqMMLjhU8RT8aRUydxkKspBl9WMbv8GYTBjak4rRNVpK1x-7XTbK_nO-na4rZtvAz9zAI7fGRZ4e6qKqsLJsmL_5kH_8vPis</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum</title><source>esp@cenet</source><creator>MUTILANGI, William ; BRIJWANI, Khushal</creator><creatorcontrib>MUTILANGI, William ; BRIJWANI, Khushal</creatorcontrib><description>This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.</description><language>eng</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240229&DB=EPODOC&CC=AU&NR=2018366055B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240229&DB=EPODOC&CC=AU&NR=2018366055B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MUTILANGI, William</creatorcontrib><creatorcontrib>BRIJWANI, Khushal</creatorcontrib><title>Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum</title><description>This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNy70OgjAUhmEWB6PewxlcSRACYRWjcXHTGQ_0ayEpLemP8fLFxAtwepfnXSfPm41hkICmyYqoOYzW0GjIQcQegtgI8lGxS6UDqMMLjhU8RT8aRUydxkKspBl9WMbv8GYTBjak4rRNVpK1x-7XTbK_nO-na4rZtvAz9zAI7fGRZ4e6qKqsLJsmL_5kH_8vPis</recordid><startdate>20240229</startdate><enddate>20240229</enddate><creator>MUTILANGI, William</creator><creator>BRIJWANI, Khushal</creator><scope>EVB</scope></search><sort><creationdate>20240229</creationdate><title>Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum</title><author>MUTILANGI, William ; BRIJWANI, Khushal</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2018366055BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2024</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MUTILANGI, William</creatorcontrib><creatorcontrib>BRIJWANI, Khushal</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MUTILANGI, William</au><au>BRIJWANI, Khushal</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum</title><date>2024-02-29</date><risdate>2024</risdate><abstract>This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng
recordid	cdi_epo_espacenet_AU2018366055BB2
source	esp@cenet
subjects	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T16%3A52%3A07IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=MUTILANGI,%20William&rft.date=2024-02-29&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EAU2018366055BB2%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true