Sweetener composition

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing

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426660, 426590, 426578, 426554, 127 30, 127 58, 127 63, C13K 100, A23L 1187, A23L 200

Patent

active

046769919

ABSTRACT:
A mono- and di-saccharide based sweetener composition is provided which consists essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

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Hardy et al., Fructose: Comparison with Sucrose as Sweetener in Four Products, J. Am. Dietitic Assoc. 74(1):41-46, Jan.
Herbert Stone and Shirley M. Oliver entitled "Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures" J. Food Sci. 34: 215-222, 1969.
Hyvonen et al., Fructose-Saccharin and Xylitol-Saccharin Synergism, J. Food Sci. 43:251-254, 1978.
Doty & Vanninen, Crystalline Fructose: Use as a Food Ingredient Expected to Increase, Food Technology 11:34-38, 1975.
Cardello et al., Relative Sweetness of Fructose and Sucrose in Model Solutions, Lemon Beverages and White Cake, J. Food Sci. 44:748-751.
Wettinger and Smith entitled "Effect of Sweeteners and Stabilizers on Selected Sensory Attributes and Shelf Life of Ice Cream", vol. 51, No. 6 J. Food Sci (1986) pp. 1463-1470.

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