Anvendelse av oligosakkarider for forsterkning av s°tningskraften og for smaksforbedring av en acesulfam-K/aspartam-blanding

• Main Authors: D÷RR, MARGIT, JAGER, MARTIN
• Format: Patent
• Language: Norwegian
• Published: 08.06.1999
• Edition: 6
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to the use of oligosaccharides to increase the sweetness and improve the taste of an acesulfame-k/aspartame mixture. 00000