US5017400A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Non-cariogenic sweetener
Assignee: Danisco Sweeteners Oy
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Filing: 1988-06-10
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Granted: 1991-05-21
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Expires: 2008-06-10
Abstract
Abstract The present invention is directed to edible compositions containing a sweetener combination of xylitol and maltitol. This combination exhibits sweetness synergism. It also lacks the undesired burning aftertaste of pure xylitol, has a substantial cooling effect and avoids set-up problems. The compositions range from confections such as chewing gum, chocolate and hard candy to dietetic foods.
Inventors
- 👤 Philip M. Olinger
- 👤 Christof Kruger
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 22:42
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/40; A23L; A23L27/00; A23L27/30; A23L27/33; A23L27/34; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
48 words
A chocolate product comprising from about 5 to about 55% by weight of solid maltitol having a purity of at least 80% maltitol and about 55-5% by weight of solid xylitol, wherein said maltitol reduces the burning aftertaste and cooling effect of said xylitol in the chocolate product.
Claim 2
Dependent Claim
48 words
A chocolate product comprising from about 5 to about 55% by weight of solid maltitol having a purity of at least 80% maltitol and about 55-5% by weight of solid xylitol, wherein said maltitol reduces the burning aftertaste and cooling effect of said xylitol in the chocolate product.
Claim 3
Dependent Claim
45 words
A chocolate product according to claim 1 comprising about 5-15% solid xylitol, about 30-45% solid maltitol having a purity of at least 80% maltitol, about 10-15% cocoa liquor, about 20-30% cocoa butter, about 10-20% full cream milk powder, about 0.1-1.0% lecithin, and about 0.05-0.3% vanillin.
Claim 4
Dependent Claim
45 words
A chocolate product according to claim 2 comprising about 10% solid xylitol, about 35-40% solid maltitol having a purity of at least 80% malitol, about 12% cocoa liquor, about 24% cocoa butter, about 18% full cream milk powder, about 0.4% lecithin, and about 0.1% vanillin.
Claim 5
Dependent Claim
39 words
A dark chocolate produce according to claim 1 comprising about 5-15% solid xylitol, about 30-45% maltitol having a purity of at least 80% maltitol, about 34-40% cocoa liquor, about 12-20% cocoa butter, about 0.1-1.0% lecithin and about 0.01-0.2% vanillin.
Claim 6
Dependent Claim
39 words
A dark chocolate product according to claim 4 comprising about 9% solid xylitol, about 39% maltitol having a purity of at least 80% maltitol, about 34-40% cocoa liquor, about 12-14% cocoa butter, about 0.5% lecithin and about 0.02% vanillin.
Claim 7
Dependent Claim
55 words
A process for reducing the burning aftertaste and cooling effect of xylitol in a chocolate product containing between about 5 and about 55% by weight of solid xylitol comprising formulating said xylitol-sweetened chocolate product to include from about 5 to about 55% by weight of solid maltitol having a purity of at least 80% maltitol.
Claim 8
Dependent Claim
55 words
A process for reducing the burning aftertaste and cooling effect of xylitol in a chocolate product containing between about 5 and about 55% by weight of solid xylitol comprising formulating said xylitol-sweetened chocolate product to include from about 5 to about 55% by weight of solid maltitol having a purity of at least 80% maltitol.
Claim 9
Dependent Claim
86 words
A process for producing a xylitol and maltitol sweetened chocolate product, wherein the malitol reduces the burning aftertaste and cooling effect of said xylitol in the chocolate product comprising: (a) combining together heated cocoa liquor and a portion of cocoa butter; (b) mixing xylitol and maltitol with the ingredients of step (a) wherein the weight ratio of xylitol to maltitol is between 1:10 and 10:1; (c) converting the mix of step (b) to a fine particle size; (d) remelting of the fine mix of step (c).
Claim 10
Dependent Claim
86 words
A process for producing a xylitol and maltitol sweetened chocolate product, wherein the malitol reduces the burning aftertaste and cooling effect of said xylitol in the chocolate product comprising: (a) combining together heated cocoa liquor and a portion of cocoa butter; (b) mixing xylitol and maltitol with the ingredients of step (a) wherein the weight ratio of xylitol to maltitol is between 1:10 and 10:1; (c) converting the mix of step (b) to a fine particle size; (d) remelting of the fine mix of step (c).
Claim 11
Dependent Claim
32 words
A process according to claim 7 further comprising the step of (e) of conching the mix of step (d) at temperatures below about 60° C. for a period of about 15-20 hours.
Claim 12
Dependent Claim
24 words
A process according to claim 8 further comprising adding cocoa butter and lecithin with continued conching for an additional two hours after step (e).
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1994-05-20 | 1994-11-19 | 1995-05-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1998-05-20 | 1998-11-19 | 1999-05-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2002-05-20 | 2002-11-19 | 2003-05-21 | $7700.00 | Window Closed / Lapsed |