Use of oligosaccharides to increase the sweetening power and enhance the taste of an acesulfame-k/aspartame mixture

摘要

Use of oligosaccharides in increasing the sweetening power and enhancing the taste of an acesulfam-K/aspartame mixture, is new.The oligosaccharide is an inuline, oligo-fructose, galacto- or isomalto-oligosaccharide, lactosucrose, maltose, glycosyl-sucrose, maltotetraose or trehalose