Rapidly-soluble sweetener, process for its preparation and beverage mix employing it
Patent 4303684 Issued on December 1, 1981. Estimated Expiration Date: 
March 17, 2000. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
March 17, 2000. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2981629 3064722 3836396 Dry carbonation source and method for preparing the same, and dry carbonated beverage concentrate Levulose containing sweetening compositions Dry low calorie beverage crystals Spray drying on woven belt of monofilament synthetic fiber Patent #: 4116756 InventorsAssigneeApplicationNo. 06/130941 filed on 03/17/1980US Classes:426/312, CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS426/385, Product is solid in final form426/470, Of prior foamed or gasified material426/474, Including gas-liquid contact426/477, Preparing carbonated or effervescent liquid426/567, Containing carbohydrate other than sugar426/569, Beverage or mix426/590, Beverage or beverage concentrate426/591, Dry effervescent426/658Carbohydrate containingExaminersPrimary: Kepplinger, Esther M.Attorney, Agent or FirmInternational ClassesA23L 1/236 (20060101)A23L 2/40 (20060101) A23L 2/385 (20060101) A23L 2/39 (20060101) C13F 3/00 (20060101) AbstractThe present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it.The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose.Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.Field of SearchCONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GASFreeze drying or freeze concentrating Beverage or beverage concentrate Dry effervescent Of prior foamed or gasified material Of liquid or liquefied material, e.g., spray drying, etc. Including gas-liquid contact Preparing carbonated or effervescent liquid Carbohydrate containing Foam or foamable type Containing carbohydrate other than sugar | |
