SWEETENER FOR COOKING

PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-...

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Bibliographische Detailangaben
1. Verfasser:	KOBAYASHI TAMIO
Format:	Patent
Sprache:	eng
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:	PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-K, and sucralose, and mixing the natural sweetener powder and the artificial sweetener powder at a ratio of (100:0.2)-(100:12), and further mixing soluble dietary fiber with the mixed sweetener at a ratio of (3:7)-(7:3). As a result of this, the sweetness of the sweetener is made close to that of sugar without limit, and the calorie thereof is made close to zero without limit. COPYRIGHT: (C)2009,JPO&INPIT