| 摘要 |
Natural and artificial sweeteners, including Aspartame, are encapsulated in a protective shell material (4) which will enable the sweetener (6) to resist the temperature, moisture and Ph effects presented during the baking process of cookies, pies, cakes, crackers, puddings, microwave treated foods an any other food to which the sensitive natural or artificial sweetener is to be added which will then be subjected to heating. The encapsulation process and materials mentioned in this application enable the survival of the sweeteners' sweetness through the baking cycle. |
