AR106134A1 -
METHODS TO IMPROVE GASTROINTESTINAL TOLERANCE TO FOOD AND BEVERAGE PRODUCTS, WHICH INCLUDE SWEET AND LOW DIGESTION CARBOHYDRATES
- Google Patents
METHODS TO IMPROVE GASTROINTESTINAL TOLERANCE TO FOOD AND BEVERAGE PRODUCTS, WHICH INCLUDE SWEET AND LOW DIGESTION CARBOHYDRATES
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Coloring Foods And Improving Nutritive Qualities
(AREA)
Confectionery
(AREA)
Abstract
Métodos para mejorar la tolerancia gastrointestinal de productos alimenticios y bebidas que comprende carbohidratos dulces y de baja digestión y el uso de una o mas D-glucosa, fibra y proteína para mejorar la tolerancia gastrointestinal de productos alimenticios y bebidas que carbohidratos dulces y de baja digestión.Methods to improve the gastrointestinal tolerance of food products and beverages comprising sweet and low digestion carbohydrates and the use of one or more D-glucose, fiber and protein to improve the gastrointestinal tolerance of food products and beverages than sweet and low digestion carbohydrates .
ARP160102915A2015-09-232016-09-23
METHODS TO IMPROVE GASTROINTESTINAL TOLERANCE TO FOOD AND BEVERAGE PRODUCTS, WHICH INCLUDE SWEET AND LOW DIGESTION CARBOHYDRATES
AR106134A1
(en)
Sweetener composition comprising allulose and a stevia extract; food product or beverage comprising the sweetener composition; tabletop sweetener; use of the sweetener composition.
A fat replacement composition for total or partial replacement of fat in food products comprising: a) carbohydrates b) one or more emulsifiers and c9 one or more stabilizers; food product comprising a fat replacement composition.