SUCRALOSE-CONTAINING COMPOSITION AND APPLICATION OF THE SAME
PROBLEM TO BE SOLVED: To provide new applications of sucralose which is a sweetener having high degree of sweetness.SOLUTION: Based on the characteristics of sucralose, the provided sucralose-containing compositions include: a sweet composition having excellent sweetness quality; a food composition...
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| creator | INOUE MASANORI YOSHIFUJI JUNKO KURIBI SHUNSUKE MORITA MASAHITO HIRAO KAZUTAKA KAWAMOTO MITSUYOSHI SAKAGUCHI MIHO FUJII MIKI SHINGURYO MARIKO YASUNAMI SHINJI KAWAI TAKUYA SASAKI CHIE SHIZU KAZUTO KOJIMA NAOTO IWAI KAZUMI |
| description | PROBLEM TO BE SOLVED: To provide new applications of sucralose which is a sweetener having high degree of sweetness.SOLUTION: Based on the characteristics of sucralose, the provided sucralose-containing compositions include: a sweet composition having excellent sweetness quality; a food composition with masked unpleasant odor or unpleasant taste; a functional food composition (e.g. viscous food composition, gelatinous food composition, and emulsified food composition); a food composition with improved relish; a preservative and food composition having improved taste; and a fragrant composition with improved flavor. The new applications include use as a sweetness improver, a masking agent for unpleasant odor or taste, a flavor improver, a function improver (e.g. viscosity, gelling characteristics, and emulsifiability), a taste improver, and a relish improver/enhancer. |
| format | Patent |
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The new applications include use as a sweetness improver, a masking agent for unpleasant odor or taste, a flavor improver, a function improver (e.g. viscosity, gelling characteristics, and emulsifiability), a taste improver, and a relish improver/enhancer.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COFFEE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2014</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=20140605&DB=EPODOC&CC=JP&NR=2014100146A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140605&DB=EPODOC&CC=JP&NR=2014100146A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>INOUE MASANORI</creatorcontrib><creatorcontrib>YOSHIFUJI JUNKO</creatorcontrib><creatorcontrib>KURIBI SHUNSUKE</creatorcontrib><creatorcontrib>MORITA MASAHITO</creatorcontrib><creatorcontrib>HIRAO KAZUTAKA</creatorcontrib><creatorcontrib>KAWAMOTO MITSUYOSHI</creatorcontrib><creatorcontrib>SAKAGUCHI MIHO</creatorcontrib><creatorcontrib>FUJII MIKI</creatorcontrib><creatorcontrib>SHINGURYO MARIKO</creatorcontrib><creatorcontrib>YASUNAMI SHINJI</creatorcontrib><creatorcontrib>KAWAI TAKUYA</creatorcontrib><creatorcontrib>SASAKI CHIE</creatorcontrib><creatorcontrib>SHIZU KAZUTO</creatorcontrib><creatorcontrib>KOJIMA NAOTO</creatorcontrib><creatorcontrib>IWAI KAZUMI</creatorcontrib><title>SUCRALOSE-CONTAINING COMPOSITION AND APPLICATION OF THE SAME</title><description>PROBLEM TO BE SOLVED: To provide new applications of sucralose which is a sweetener having high degree of sweetness.SOLUTION: Based on the characteristics of sucralose, the provided sucralose-containing compositions include: a sweet composition having excellent sweetness quality; a food composition with masked unpleasant odor or unpleasant taste; a functional food composition (e.g. viscous food composition, gelatinous food composition, and emulsified food composition); a food composition with improved relish; a preservative and food composition having improved taste; and a fragrant composition with improved flavor. The new applications include use as a sweetness improver, a masking agent for unpleasant odor or taste, a flavor improver, a function improver (e.g. viscosity, gelling characteristics, and emulsifiability), a taste improver, and a relish improver/enhancer.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COFFEE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAJDnUOcvTxD3bVdfb3C3H09PP0c1dw9vcN8A_2DPH091Nw9HNRcAwI8PF0dgTz_d0UQjxcFYIdfV15GFjTEnOKU3mhNDeDkptriLOHbmpBfnxqcUFicmpeakm8V4CRgaGJoQGQMHM0JkoRAGpPKfw</recordid><startdate>20140605</startdate><enddate>20140605</enddate><creator>INOUE MASANORI</creator><creator>YOSHIFUJI JUNKO</creator><creator>KURIBI SHUNSUKE</creator><creator>MORITA MASAHITO</creator><creator>HIRAO KAZUTAKA</creator><creator>KAWAMOTO MITSUYOSHI</creator><creator>SAKAGUCHI MIHO</creator><creator>FUJII MIKI</creator><creator>SHINGURYO MARIKO</creator><creator>YASUNAMI SHINJI</creator><creator>KAWAI TAKUYA</creator><creator>SASAKI CHIE</creator><creator>SHIZU KAZUTO</creator><creator>KOJIMA NAOTO</creator><creator>IWAI KAZUMI</creator><scope>EVB</scope></search><sort><creationdate>20140605</creationdate><title>SUCRALOSE-CONTAINING COMPOSITION AND APPLICATION OF THE SAME</title><author>INOUE MASANORI ; YOSHIFUJI JUNKO ; KURIBI SHUNSUKE ; MORITA MASAHITO ; HIRAO KAZUTAKA ; KAWAMOTO MITSUYOSHI ; SAKAGUCHI MIHO ; FUJII MIKI ; SHINGURYO MARIKO ; YASUNAMI SHINJI ; KAWAI TAKUYA ; SASAKI CHIE ; SHIZU KAZUTO ; KOJIMA NAOTO ; IWAI KAZUMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2014100146A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2014</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>COFFEE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>INOUE MASANORI</creatorcontrib><creatorcontrib>YOSHIFUJI JUNKO</creatorcontrib><creatorcontrib>KURIBI SHUNSUKE</creatorcontrib><creatorcontrib>MORITA MASAHITO</creatorcontrib><creatorcontrib>HIRAO KAZUTAKA</creatorcontrib><creatorcontrib>KAWAMOTO MITSUYOSHI</creatorcontrib><creatorcontrib>SAKAGUCHI MIHO</creatorcontrib><creatorcontrib>FUJII MIKI</creatorcontrib><creatorcontrib>SHINGURYO MARIKO</creatorcontrib><creatorcontrib>YASUNAMI SHINJI</creatorcontrib><creatorcontrib>KAWAI TAKUYA</creatorcontrib><creatorcontrib>SASAKI CHIE</creatorcontrib><creatorcontrib>SHIZU KAZUTO</creatorcontrib><creatorcontrib>KOJIMA NAOTO</creatorcontrib><creatorcontrib>IWAI KAZUMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>INOUE MASANORI</au><au>YOSHIFUJI JUNKO</au><au>KURIBI SHUNSUKE</au><au>MORITA MASAHITO</au><au>HIRAO KAZUTAKA</au><au>KAWAMOTO MITSUYOSHI</au><au>SAKAGUCHI MIHO</au><au>FUJII MIKI</au><au>SHINGURYO MARIKO</au><au>YASUNAMI SHINJI</au><au>KAWAI TAKUYA</au><au>SASAKI CHIE</au><au>SHIZU KAZUTO</au><au>KOJIMA NAOTO</au><au>IWAI KAZUMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SUCRALOSE-CONTAINING COMPOSITION AND APPLICATION OF THE SAME</title><date>2014-06-05</date><risdate>2014</risdate><abstract>PROBLEM TO BE SOLVED: To provide new applications of sucralose which is a sweetener having high degree of sweetness.SOLUTION: Based on the characteristics of sucralose, the provided sucralose-containing compositions include: a sweet composition having excellent sweetness quality; a food composition with masked unpleasant odor or unpleasant taste; a functional food composition (e.g. viscous food composition, gelatinous food composition, and emulsified food composition); a food composition with improved relish; a preservative and food composition having improved taste; and a fragrant composition with improved flavor. The new applications include use as a sweetness improver, a masking agent for unpleasant odor or taste, a flavor improver, a function improver (e.g. viscosity, gelling characteristics, and emulsifiability), a taste improver, and a relish improver/enhancer.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | SUCRALOSE-CONTAINING COMPOSITION AND APPLICATION OF THE SAME |
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