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Application filed by Uniwersytet Warmińsko-Mazurski w OlsztyniefiledCriticalUniwersytet Warmińsko-Mazurski w Olsztynie
Priority to PL407319ApriorityCriticalpatent/PL407319A1/en
Publication of PL407319A1publicationCriticalpatent/PL407319A1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Non-Alcoholic Beverages
(AREA)
Jellies, Jams, And Syrups
(AREA)
Abstract
Sok owocowy lub owocowo-warzywny typu przecierowego zawierający koncentraty soków i/lub warzyw, środki słodzące, naturalne barwniki, witaminy charakteryzuje się tym, ze zawiera naturalne liposomy z owoców rokitnika w ilości od 1 do 20% wagowych.Puree fruit or fruit juice containing concentrates of juices and / or vegetables, sweeteners, natural dyes, vitamins is characterized by containing natural sea buckthorn liposomes in an amount of 1 to 20% by weight.
PL407319A2014-02-252014-02-25Fruit or fruit-vegetable juice of strained type
PL407319A1
(en)
Method for improving the sweetness of a sweetener in a food product or beverage comprising adding naringenin to the product in an amount of 30-200 ppm by weight of the total weight of the product food product or beverage comprising 30-200 ppm by weight of naringenin of the total product weight
Sweetener composition comprising allulose and a stevia extract; food product or beverage comprising the sweetener composition; tabletop sweetener; use of the sweetener composition.