The Procter Gamble Company

Marvin J Mohlenkamp, Jr

Athula Ekanayake

John Robert Bunger

Phillip F Pflaumer

Robert Leslie Swaine, Jr

George D Hiler

Christian A Bernhardt

Christa M Fischer

Heather J Harper

Karin Romer

William J Henry, Jr

Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Green tea extract subjected to cation exchange treatment and

The subject invention relates to a natural sweetening composition comprising: (a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, S. taiwaniana or mixtures thereof; and (b) sugar, wherein said sugar is selected fructose, sucrose, glucose or mixtures thereof; and wherein the ratio of the sweet juice to the sugar is from about 1:1 to about 1:5. An edible acid and/or an edible salt can be added to the composition to improve the flavor. A beverage comprising an effective amount of a flavoring system and a sweetening composition is also claimed. These beverages are reduced calorie and can be supplemented with vitamins and minerals.

Beverage compositions and sweetening compositions which contain juice

Fat-containing and sugar-containing food compositions which comprise: (1) from about 2 to about 98% of a fat component having from about 10 to 100% of certain reduced calorie fats, and (2) from about 2 to about 98% of a sugar component having from about 10 to about 100% of certain reduced calorie sugars are disclosed. Examples of such compositions include flavored confectionery fat products, such as chocolate-flavored candy bars, chocolate-flavored coatings for enrobed products and chocolate-flavored chips, baked good products, such as cakes, brownies and cookies, and emulsified oil products such as margarines and salad dressings.

Food compositions containing reduced calorie fats and reduced calorie

A substantially sodium-free salt substitute containing 5'-nucleotides such as 5'-inosinic acid or its physiologically acceptable nonsodium salts, and 5'-guanosinic acid or its physiologically acceptable nonsodium salts, an amino acid mixture such as a nonsodium containing hydrolyzed vegetable protein, a sugar such as glucose, a potassium phosphate such as dipotassium orthophosphate, a potassium chloride, is disclosed. The salt substitute has an enhanced salty flavor even though the amount of potassium chloride is no more than 50% by weight. The salt substitute has further desirable gustatory flavors.

Sodium-free salt substitute

An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.

Growing community of inventors

Cincinnati, OH, United States of America

Marvin J Mohlenkamp, Jr