| 摘要 |
Acesulfame-K is distinguished as a sweetener by good taste properties. Although in the commercial processing sector it can generally be used without any problem as a single sweetener, a further taste improvement can be of interest, especially for domestic compositions. It has been found that some taste improvements in comparison to pure acesulfame K can be attained by admixing taste modifiers, such as for example amino acids and 5'-nucleotides, with salts of some inorganic acids, organic acids and salts thereof, fillers and thickeners, and some bitter substances. In particular, salts, fillers and thickeners are of interest for domestic compositions, in order by this means to dilute the high sweetening power to a level which makes the dosing in the household problem-free. In such mixtures, for a series of thickeners, no impairment of the taste quality or an improvement in comparison to pure acesulfame K has been established. |
