| 摘要 |
It has been discovered that a particular combination of ingredients results in improved sweeteners having unique properties. By combining a traditional bulk sweetener with an intense sweetener, many of the prior existing limitations of sweeteners and sweetener substitutes may be overcome. The sweeteners of the present invention may be used directly in place of sucrose in existing recipes with few, if any, alterations. The sweeteners are non- or low-caloric and non-cariogenic and can be made from all-natural products. They provide exceptionally improved taste and consistency results. Advantageously, the sweetener can be formulated for use in recipes calling for sucrose with little adaptation. They are similar in sweetness to sucrose, with an untainted taste, and without delayed onset or persistence of sweetness. Their properties include the ability, among other things, to caramelize, tenderize, texturize, preserve, viscosify, brown and otherwise remain stable when heated. |
