Improvements in sweetening composition and method of producing the same

• Main Author: GROSVENOR WILLIAM MASON
• Format: Patent
• Language: English
• Published: 19.06.1963
• Subjects: 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

A sweetening composition having a bulk density less than, but a sweetening power volume for volume preferably substantially equal to, granulated sugar, e.g. sucrose, dextrose, comprises flowable discrete particulate porous agglomerates of fine particles of sugar and a quantity, dependent on its sweetening power, of a synthetic sweetener, e.g. cyclamates, saccharin, in the form of fine particles which may be admixed with and dispersed throughout the sugar before or after its moistening and agitation to form the porous agglomerates.