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A patent has been issued to Conagra Foods RDM Inc. for a pastry filling formulation and process. The invention involves a freeze-thaw stable thermoreversible gel combined with various ingredients for application to a pastry shell. The formulation allows for frozen storage and subsequent thawing without substantial syneresis of the filling. The method includes combining dried filling ingredients with liquid ingredients, introducing a fruit additive, cooking the mixture, and introducing a food grade acid and additional sweetening agent to provide a gel filling. The finished pastry can be frozen and packaged for distribution. [Extracted from the article]

A patent application has been submitted for an enzymatic method of preparing Rebaudioside J, a sweetening agent extracted from the Stevia rebaudiana plant. The conventional method of extracting Rebaudioside J from Stevia leaves is challenging due to low purity levels. The new method uses rebaudioside A as a substrate and catalyzes the production of Rebaudioside J through enzymatic reactions. This method allows for the production of high-purity Rebaudioside J at a lower cost and shorter production cycle. The patent application provides detailed technical information on the method and its advantages over traditional extraction methods. [Extracted from the article]

A patent has been issued to Conagra Foods RDM Inc. for a pastry filling formulation and process. The formulation includes a freeze-thaw stable thermoreversible gel combined with ingredients such as water, sweetening agents, starch, salt, a food grade acid, and fruit additives. The method involves combining dried filling ingredients with liquid ingredients, introducing a fruit additive, cooking the mixture, and adding a natural fruit flavoring. The resulting pastry filling can be used in chilled pastries for frozen storage and subsequent thawing without substantial syneresis. [Extracted from the article]

PepsiCo Inc. has been issued a patent for an enzymatic method of preparing Rebaudioside C, a natural sweetening agent extracted from the Stevia rebaudiana plant. The conventional method of extracting Rebaudioside C from Stevia rebaudiana leaves is costly and has limited yield. The new method described in the patent allows for the production of Rebaudioside C with high purity at a lower cost and shorter production cycle. The method involves using dulcoside C or rubusoside as substrates and catalyzing the reaction with recombinant cells containing UDP-glycosyltransferase and/or UDP-glycosyltransferase. [Extracted from the article]

A patent has been issued to PepsiCo Inc. for an enzymatic method of preparing Rebaudioside J, a natural sweetening agent extracted from the Stevia rebaudiana plant. The conventional method of extracting Rebaudioside J with high purity has proven difficult due to the low content of Rebaudioside J in Stevia leaves. The new method described in the patent allows for the production of Rebaudioside J with high purity at a lower cost and shorter production cycle. The method involves using rebaudioside A as a substrate and catalyzing the reaction with recombinant cells containing UDP-glycosyltransferase. [Extracted from the article]

A patent has been issued for a natural sweetener and flavor that aims to address the issues of bitterness and aftertaste associated with existing sweeteners. The patent describes compositions that include a Maillard reaction product and various sweetening agents, such as stevia extract, swingle extract, and glycosylated steviol glycosides. These compositions are said to improve the taste of high-intensity sweeteners by reducing bitterness, enhancing sweetness onset, and minimizing aftertaste. The patent also includes methods for preparing and using these compositions in food and beverage products. The patent is assigned to Epc Natural Products Co. Ltd. in Beijing, China. [Extracted from the article]

The method includes combining, in any order, an API, a lecithin powder, a galactomannan, one or more sweetening agents, one or more flavoring agents and an organic acid in a pharmaceutically acceptable preparation. The composition includes a lecithin powder, a galactomannan, one or more sweetening agents, one or more flavoring agents and an organic acid in a preparation that when combined with an API produces a pharmaceutically acceptable preparation. The formulation of claim 7, wherein the formulation comprises an active pharmaceutical ingredient (API) in an amount of about 7.5% w/w, a surfactant or emulsifier in an amount of about 0.5% w/w, a galactomannan in an amount of about 0.25% w/w, isomalt in an amount of from about 60% w/w to about 90% w/w, one or more flavoring agents in an amount of about 3.0% w/w, and citric acid in an amount of about 0.125% w/w. "15. [Extracted from the article]

MRPs increase the bitterness threshold of stevia glycosides and enhance intensity of sweetness, thus making stevia glycosides useful for sugar replacement or sugar reduction in a product. The method of claim 16, further comprising a sweetening agent comprising sweet tea extracts, swingle (mogroside) extracts, one or more sweet tea glycosides (rubusoside and suaviosides), one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated mogrosides or mixtures thereof. "In still another embodiment, compositions are provided that include Maillard reaction product(s) of at least one sweetening agent(s) such as a sweet tea extract, a stevia extract, a swingle extract, a sweet tea component, a steviol glycoside, a mogroside, a glycosylated sweet tea extract, a glycosylated stevia extract, a glycosylated swingle extract, a glycosylated sweet tea glycoside, a glycosylated steviol glycoside, a glycosylated mogroside or mixtures thereof. The composition of claim 1, wherein, optionally, a portion of unreacted reducing sugar(s), stevia extract, steviol glycoside(s), glycosylated steviol glycoside(s) and/or a portion of unreacted amine donor(s) remain in the composition. [Extracted from the article]

"In another embodiment, compositions are provided that include Maillard reaction products that are a result of a combination of a reducing sugar and at least one sweetening agent such as a sweet tea extract, a stevia extract, a swingle extract, a sweet tea component, a steviol glycoside, a mogroside, a glycosylated sweet tea extract, a glycosylated stevia extract, a glycosylated swingle extract, a glycosylated sweet tea glycoside, a glycosylated steviol glycoside, a glycosylated mogroside or mixtures thereof. "In one aspect, the results are surprising as up until the time of the present invention, sweetening agents such as sweet tea extracts, stevia extracts, swingle extracts (mogroside extracts), a sweet tea component, a steviol glycoside, a mogroside, glycosylated sweet tea extracts, glycosylated stevia extracts, glycosylated swingle extracts, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated mogrosides or mixtures thereof were not considered suitable substrates/reactants for a Maillard reaction to occur. "In still another embodiment, compositions are provided that include Maillard reaction product(s) of at least one sweetening agent(s) such as a sweet tea extract, a stevia extract, a swingle extract, a sweet tea component, a steviol glycoside, a mogroside, a glycosylated sweet tea extract, a glycosylated stevia extract, a glycosylated swingle extract, a glycosylated sweet tea glycoside, a glycosylated steviol glycoside, a glycosylated mogroside or mixtures thereof. The inventors have surprisingly found the flavor of compositions herein, are the result of the process not only characterized by Maillard reaction between sugar donor and amine donor, but also is synergized by different groups of stevia glycosides with or without non-stevia glycosides substances. [Extracted from the article]