Tate & Lyle has been granted a patent for allulose syrups, which can be used in the production of food and beverage products. The syrup has a high allulose content and a specific pH range, making it suitable for various applications. GlobalData’s report on Tate & Lyle gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Tate & Lyle, filled confectionary manufacturing was a key innovation area identified from patents. Tate & Lyle's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
Patent granted for allulose syrup with specific composition and ph
A recently granted patent (Publication Number: US11653688B2) discloses an allulose syrup with specific characteristics and methods for its preparation. The syrup has a total dry solids content ranging from 71% to 78% by weight and contains at least 90% allulose on a dry solids basis. The pH of the syrup falls between 3.8 and 4.2.
The patent claims also specify variations in the dry solids content of the allulose syrup, with ranges of 71% to 73% and 76% to 78% by weight. Additionally, the allulose syrup can contain at least 95% allulose on a dry solids basis and less than 1000 ppm of HMF (hydroxymethylfurfural). It may also include sulfur dioxide in amounts ranging from 0.1 to 20 ppm.
The patent further describes the presence of specific compounds in the allulose syrup, such as less than 10 parts per billion of isovaleraldehyde and less than 2 parts per billion of 2-aminoacetophenone. The syrup can also include one or more additives, including stability-enhancing additives, buffers, or antioxidants. The concentration of these additives can range from 0.01% to 2.0% by weight based on the total weight of the allulose syrup.
The patent also discloses a process for preparing the allulose syrup, which involves adjusting the dry solids content and allulose content of the syrup, as well as controlling its pH. One or more additives can be added during the process.
The allulose syrup described in the patent can be used in the preparation of food or beverage products. These products can include additional ingredients such as flavorants, colorants, sweeteners other than allulose, dietary fibers, acidulants, water, or combinations thereof.
The patent also highlights the shelf-life of the allulose syrup, with claims stating that it can maintain an allulose content of greater than 90%, 95%, or 80% on a dry solids basis for at least 3 months. This indicates the stability and longevity of the syrup's allulose content over time.
Overall, this granted patent provides detailed information on the composition, preparation process, and potential applications of an allulose syrup with specific characteristics. The disclosed syrup can be utilized in various food and beverage products, offering a potential alternative sweetener option with desirable properties.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
