Beet pectin compositions
US-2024277019-A1 · Aug 22, 2024 · US
Allulose-containing syrup composition and food containing same
US10912322B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10912322-B2 |
| Application number | US-201716074410-A |
| Country | US |
| Kind code | B2 |
| Filing date | Mar 6, 2017 |
| Priority date | Mar 9, 2016 |
| Publication date | Feb 9, 2021 |
| Grant date | Feb 9, 2021 |
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- Title
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- Abstract
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Abstract
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Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.
First claim
Opening claim text (preview).
The invention claimed is: 1. A syrup composition comprising: gum, pectin, or a combination thereof; and allulose, wherein the gum, the pectin or a combination thereof is present in an amount of 0.05 parts by weight to 0.5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content, wherein the allulose is present in an amount of 70 parts by weight to 99 parts by weight relative to 100 parts by weight of the syrup composition in terms of solid content. 2. The syrup composition according to claim 1 , wherein the syrup composition has a viscosity of 600 cP to 7,000 cP. 3. The syrup composition according to claim 1 , wherein the gum is xanthan gum, carageenan gum or cellulose gum. 4. The syrup composition according to claim 1 , further comprising a salt. 5. The syrup composition according to claim 4 , wherein the salt is present in an amount of 0.05 parts by weight to 5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content. 6. The syrup composition according to claim 4 , wherein the salt is sodium chloride. 7. The syrup composition according to claim 1 wherein crystallization of the syrup composition is suppressed. 8. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 1 , comprising applying gum, pectin, or a combination thereof to allulose. 9. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 4 , comprising applying gum, pectin, or a combination thereof to allulose. 10. A food comprising the syrup composition according to claim 1 . 11. A food comprising the syrup composition according to claim 4 .
Assignees
Inventors
Classifications
Xanthan not combined with other microbial gums · CPC title
Cellulose; Derivatives thereof, e.g. ethers · CPC title
from seaweeds, e.g. alginates, agar or carrageenan · CPC title
- A23L29/231Primary
Pectin; Derivatives thereof · CPC title
from fruit, e.g. essential oils · CPC title
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- What does patent US10912322B2 cover?
- Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.
- Who is the assignee on this patent?
- Cj Cheiljedang Corp
- What technology area does this patent fall under?
- Primary CPC classification A23L29/231. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Feb 09 2021 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).