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The invention relates to a process for the preparation of sweetening salts consisting of a sweetener derived from aspartic acid and an intense sweetener not derived from aspartic acid by adding to a liquid medium, in any order, (a) a sweetener derived from aspartic acid, (b) a salt of a sweetening a...

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Bibliographische Detailangaben
Hauptverfasser:	VAN SOOLINGEN, JACOB, FRY, JOHN CHARLES
Format:	Patent
Sprache:	ger
Schlagworte:	APPARATUS THEREFOR CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL METHODS OF ORGANIC CHEMISTRY HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC CHEMISTRY PEPTIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a process for the preparation of sweetening salts consisting of a sweetener derived from aspartic acid and an intense sweetener not derived from aspartic acid by adding to a liquid medium, in any order, (a) a sweetener derived from aspartic acid, (b) a salt of a sweetening acid not derived from aspartic acid, and (c) a strong acid, after which the components then present in the system are allowed to react for at least one minute and the sweetening salt formed is isolated. The invention also relates to new sweetening salts having a good thermal stability and a low moisture content, as well as a new crystal modification of the sweetening salt from aspartame and acesulfamic acid. The invention furthermore relates to the use of and preparations of sweetening salts.