Composition

• Main Authors: ULRICH COHRS, YUAN WEI, AUGELLI JENIFER, SHI FENG
• Format: Patent
• Language: Chinese; English
• Published: 27.10.2023
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; STEROIDS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A sweetness improving composition comprising at least one high intensity sweetener and at least one low potency sweetener, and a sweetening composition comprising the sweetness improving composition and at least one other sweetener; the use of the sweetening composition and the sweetness improving composition; the present invention relates to sweetening compositions and sweetness improving compositions wherein the high intensity sweetener is selected from the group consisting of steviol glycosides and/or mogrosides and the low potency sweetener is selected from the group consisting of cellobiose, psicose, cyclohexylsulfamate and/or 11-O-mogroside V. The present invention also relates to methods of making the sweetening compositions and sweetness improving compositions. 包含至少一种高强度甜味剂和至少一种低效力甜味剂的甜度改良组合物，和包含该甜度改良组合物和至少一种其它甜味剂的增甜的组合物；所述增甜的组合物和甜度改良组合物的用途；制备所述增甜的组合物和甜度改良组合物的方法，其中所述高强度甜味剂选自斯替维醇糖苷和/或罗汉果苷，所述低效力甜味剂选自纤维二糖、阿洛酮糖、环己基氨基磺酸盐和/或11-O-罗汉果苷V。