COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF

PROBLEM TO BE SOLVED: To provide sweetening compositions having excellent sweetness qualities, food compositions with a masked unpleasant smell and unpleasant taste, performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions), food compositions with...

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Bibliographische Detailangaben
Hauptverfasser:	INOUE MASANORI, YOSHIFUJI JUNKO, KURIBI SHUNSUKE, MORITA MASAHITO, HIRAO KAZUTAKA, KAWAMOTO MITSUYOSHI, SAKAGUCHI MIHO, FUJII MIKI, SHINGURYO MARIKO, YASUNAMI SHINJI, KAWAI TAKUYA, SASAKI CHIE, SHIZU KAZUTO, KOJIMA NAOTO, IWAI KAZUMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide sweetening compositions having excellent sweetness qualities, food compositions with a masked unpleasant smell and unpleasant taste, performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions), food compositions with improved flavors, preservatives and foods with improved quality of taste, flavor compositions with improved flavors, a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer, and to provide a method for improving sweetness of fructose. SOLUTION: The composition to which sucralose is added, and the preservative and improver containing fructose are provided. The method for improving the sweetness of fructose includes fructose in combination with sucralose. COPYRIGHT: (C)2011,JPO&INPIT