Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt
US-2019246673-A1 · Aug 15, 2019 · US
Amino acid beverage containing allulose
US11812769B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11812769-B2 |
| Application number | US-201716467090-A |
| Country | US |
| Kind code | B2 |
| Filing date | Dec 20, 2017 |
| Priority date | Dec 21, 2016 |
| Publication date | Nov 14, 2023 |
| Grant date | Nov 14, 2023 |
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Abstract
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The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.
First claim
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The invention claimed is: 1. A beverage comprising: water, an amino acid, allulose, grapefruit concentrate, Rebaudioside A, and citric acid, wherein 6.75 to 10.12 parts by weight of the allulose is contained based on 100 parts by weight of the beverage, based on dry solids, the amino acid and allulose are contained at a ratio of 1:67.5 to 1:101.2, based on dry solids, and the amino acid is L-arginine, L-methionine, L-ornithine, or L-citrulline, wherein the amino acid is the only amino acid in the beverage. 2. The beverage of claim 1 , wherein 0.6 or less parts by weight of fructose is additionally included based on 100 parts by weight of the beverage, based on dry solids. 3. The beverage of claim 1 , wherein sucrose, glucose, or the combination of thereof, is not contained. 4. The beverage of claim 1 , wherein the pH is in a range of 3.0 to 5.0. 5. The beverage of claim 1 , wherein the titratable acidity is in a range of 0.05 to 0.2%. 6. A method for reducing an off-taste, an off-odor, and an acrid taste of a beverage containing an amino acid, comprising: a step of mixing water, the amino acid, allulose, grapefruit concentrate, Rebaudioside A, and citric acid, wherein 6.75 to 10.12 parts by weight of the allulose is mixed based on 100 parts by weight of the beverage containing an amino acid, based on dry solids, based on dry solids, the amino acid and allulose are mixed at a ratio of 1:67.5 to 1:101.2, based on dry solids, and the amino acid is L-arginine, L-methionine, L-ornithine or L-citrulline, wherein the amino acid is the only amino acid in the beverage. 7. The method of claim 6 , wherein a step of mixing one or more saccharides selected from the group consisting of glucose, sucrose, or the combination thereof is not included.
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- What does patent US11812769B2 cover?
- The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.
- Who is the assignee on this patent?
- Cj Cheiljedang Corp
- What technology area does this patent fall under?
- Primary CPC classification A23L2/38. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Nov 14 2023 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 9 related publications on this page (citations in our corpus or others sharing the same primary CPC).