COMPOSITION CONTAINING SUCRALOSE AND APPLICATION THEREOF

PROBLEM TO BE SOLVED: To provide a new utilization of sucralose known as a sweetener having high sweetness.SOLUTION: There are provided a composition containing sucralose including: a sweet composition having excellent sweetness quality; a food composition having masked offensive smell and offensive...

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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:	BAKERY PRODUCTS BAKING CHEWING GUM CIGARETTES CIGARS COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING ORCHEWING MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SMOKERS' REQUISITES SNUFF 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 TOBACCO TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a new utilization of sucralose known as a sweetener having high sweetness.SOLUTION: There are provided a composition containing sucralose including: a sweet composition having excellent sweetness quality; a food composition having masked offensive smell and offensive taste; a functional food composition (viscous food composition, gelling food composition, and emulsifiable food composition); a food composition with improved flavor; a preservative and a food composition with improved taste characteristics; and a perfume composition having improved flavor; based on the characteristics of sucralose; and a new utilization of sucralose as a sweetness improver, a masking agent for offensive smell and offensive taste, a flavor improver, a function improver (viscosity, gelling properties, and emulsification properties), a taste characteristic improver, and a flavor improver and enhancer.