METHOD OF MAKING A NON-FOAMING LOW CALORIE SWEETENING COMPOSITION

Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by cospray drying the defoamer with a minor amount of these ingredients such that the defoamer is present in excessive amounts, and thereafter blending the co-dried material with the remainin...

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Bibliographische Detailangaben
Hauptverfasser:	EARLE, ERNEST L. (JR.), FINUCANE, THOMAS P, DWORETZKY, ALAN H
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by cospray drying the defoamer with a minor amount of these ingredients such that the defoamer is present in excessive amounts, and thereafter blending the co-dried material with the remaining major amount of the sugar substitute ingredients to bring the concentration back to an effective, but non-excessive amount, results in a bulked low-calorie sweetening composition which is not only readily soluble and non-foaming, but is devoid of any appreciable change in desirable physical characteristics such as density and flowability.