Recent Patents and the TA.XTPlus: Erythritol-sweetened confectionery products and extending the shelf-life of nutritional products with ultrasound
Wondering how texture analysis can benefit your team?
This week;s featured patents are a patent for confectionery products containing erythritol and a patent for ultrasonically-treated nutritional products with extended shelf life.
Confectionery products containing erythritol patent
Confectionery manufacturers have recently started to explore replacing part or all of the sugar in certain confectionery products with erythritol, a sugar alcohol. Products sweetened with erythritol have a reduced calorie content and a lower tendency to cause tooth decay compared to products created with sugar.
This patent describes a confectionery product containing edible acids, and at least 95% w/w erythritol and applies to confectionery products consisting of hard candy, brittle, caramel and toffee. The TA.XTPlus Texture Analyzer is used for testing the products’ hardness and fracturability.
Ultrasonically-treated nutritional products having extended shelf life patent
This patent describes a process of manufacturing nutritional products or nutritional bar utilizing high power ultrasound in combination with an extrusion process or slabbing process to increase shelf life and improve texture.
The hardness and toughness of the control and samples bars were measured using a TA.XTPlus Texture Analyzer.