COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF

PROBLEM TO BE SOLVED: To provide the novel use of sucralose which is a sweetener of high sweetness.SOLUTION: Compositions containing sucralose include, based on sucralose characteristics, sweetening compositions having excellent sweetness qualities; food compositions with masked unpleasant smell and...

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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 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, 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 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 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 the novel use of sucralose which is a sweetener of high sweetness.SOLUTION: Compositions containing sucralose include, based on sucralose characteristics, sweetening compositions having excellent sweetness qualities; food compositions with masked unpleasant smell and unpleasant taste; functional food compositions (viscous food compositions, gel food compositions and emulsified food compositions); food compositions with improved flavors; preservatives and food compositions with improved quality of taste; and aromatic compositions with improved flavors. The novel use of sucralose is provided as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste quality improver, and a flavor improver/enhancer.