Preparing neohesperidin dihydrochalcone sweetener composition

Claim 2

A process of preparing a water-soluble, nondiscoloring, sweetener composition, which process comprises: (a) admixing from about one part by weight of neohesperidin dihydrochalcone with from about 1 to 100 parts by weight of a water-soluble, organic, polyhydroxy carrier compound and heating the admixture to a temperature of from about 30° C. to 180° C., to form a water-soluble, reaction compound; and (b) adding from about 0.1% to 15% by weight of the neohesperidin dihydrochalcone of a carboxylic-acid food acidulant, to reduce the pH of the composition to 6.5 or less and provide a nondiscoloring composition.

Claim 3

The process of claim 1 which includes adding from about 0.001% to 2% by weight of a taste-modifier compound to modify the aftertaste of the sweetener composition.

Claim 4

The process of claim 2 wherein the taste-modifier compound is selected from the group consisting of maltol, ethyl maltol, disodium 5'-inosinate and disodium 5'-guanylate, sodium acetate, glycine and calcium sulfate and calcium chloride or other calcium salts.

Claim 5

The process of claim 1 wherein the carrier compound is selected from the group consisting of C 3 -C 30 aliphatic polyhydric alcohols.

Claim 6

The process of claim 1 wherein the carrier compound comprises a compound selected from the group consisting of corn syrup, mannitol, sorbitol, malto dextrin and gelatin.

Claim 7

The process of claim 1 wherein the carboxylic acid is selected from the group consisting of citric acid, malic acid and combinations thereof.

Claim 8

The process of claim 1 which includes: (a) dissolving the neohesperidin dihydrochalcone in an amount of from up to about 20% by weight in an alcohol, prior to admixing with the polyhydroxy carrier compound; and (b) heating the sweetener composition, after the adding of the carboxylic-acid acidulant, to remove the alcohol.

Claim 9

The process of claim 1 which includes: (a) dissolving the water-soluble, nondiscoloring, sweetener composition in water; (b) drying the solution under vacuum; and (c) recovering a powdered, water-soluble, nondiscoloring, sweetener composition.

Claim 10

A process of preparing a water-soluble, nondiscoloring, sweetener composition, which process comprises: (a) admixing from about one part by weight of neohesperidin dihydrochalcone with from about 1 to 100 parts by weight of a water-soluble, organic, polyhydroxy carrier compound selected from the group consisting of C 3 -C 30 aliphatic polyhydric alcohols and compounds selected from the group consisting of gum arabic, gelatin, pectin, carrageenan and the sodium salt of carbomethoxy cellulose, and heating the admixture to a temperature of from about 30° C. to 180° C., to form a water-soluble, reaction compound; (b) adding from about 0.1% to 15% by weight of the neohesperidin dihydrochalcone of a carboxylic-acid food acidulant, to reduce the pH of the composition to 6.5 or less and provide a nondiscoloring composition; and (c) adding from about 0.001% to 2% by weight of a taste-modifier compound to modify the aftertaste of the sweetener composition.

Claim 11

A process of preparing a water-soluble, nondiscoloring, sweetener composition, which process comprises: (a) admixing from about one part by weight of neohesperidin dihydrochalcone with from about 1 to 100 parts by weight of a water-soluble, organic, polyhydroxy carrier compound selected from the group consisting of C 3 -C 30 aliphatic polyhydric alcohols and compounds selected from the group consisting of gum arabic, gelatin, pectin, carrageenan and the sodium salt of carbomethoxy cellulose, and heating the admixture to a temperature of from about 30° C. to 180° C., to form a water-soluble, reaction compound; (b) adding from about 0.1% to 15% by weight of the neohesperidin dihydrochalcone of a carboxylic-acid food acidulant, to reduce the pH of the composition to 6.5 or less and provide a nondiscoloring composition; and (c) adding from about 0.001% to 2% by weight of a taste-modifier compound to modify the aftertaste of the sweetener composition.