Tate & Lyle, Inc.

Malcolm Leonard Burge

Zdenek L Nechutny

Heather Ann Gill

A sweetening composition containing at least one sweetener selected from a protein sweetener and saccharin, together with arabinogalactan, the ratio by weight of arabinogalactan to saccharin not exceeding 1:1 when saccharin is used as the only sweetener possesses enhanced sweetening properties as compared with a composition containing no sweetness modifier; the sweetness profile is more rounded and unpleasant after-tastes are minimized.

Sweetening compositions containing arabinogalactan

A sweetening composition comprising a protein sweetener together with at least one taste modifier comprising a sweetener selected from L-gulose, D-fucose, xylitol, D-arabitol, lactulose, glucoheptose, D(+)-galactose and its derivative D(+)-galactosamine or a salt thereof, and saccharin possesses enhanced sweetening properties as compared with a composition containing no sweetness modifier; the sweetness profile is more rounded and unpleasant after-tastes are minimized.

Sweetening compositions containing protein sweeteners

A sweetening composition containing at least one sweetener selected from a protein sweetener, and saccharin, together with a sweetness modifier comprising an aldohexuronic acid or a salt, amide or lactone thereof possesses enhanced sweetening properties as compared with a composition containing no sweetness modifier; the sweetness profile is more rounded and unpleasant aftertastes are minimized.

Sweetening compositions containing aldohexuronic acids

An icing composition which can be stored and which is ready for use comprises a mixture obtained by admixture of a first component comprising powdered sucrose optionally together with one or more other sugars of lower molecular weight in powder or syrup form, and a second component comprising an aqueous gel of xanthan gum containing up to 10% dry weight of xanthan gum, said mixture containing at least 82% by weight of sugar or sugars; the icing composition containing from 6.0 to 10.5% by weight of water and from 0.15 to 0.7% by weight of dry xanthan gum.

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Thatcham, United Kingdom

Malcolm Leonard Burge