Abstract: A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than about 16% and a water content of more than about 50% water. In addition, the composition is preferably packaged in an aerosol container and stands up for at least 10 minutes at room temperature after being emitted from the aerosol container. Normal operation of the aerosol container allows removal of over 90% of the composition from the aerosol container.

Abstract: The present invention pertains to chewing gum compositions containing cough suppressing agents. The compositions include a taste-masking mixture containing a flavoring agent, an intense sweetening agent and menthol. This combination nullifies the taste or off-note of the cough suppressant. The present invention also pertains to a method preparing the chewing gum composition and methods of treatment which include administering the cough suppressant-containing chewing gum to a patient in need thereof.

Abstract: Neohesperidine dihydrochalcone and other dihydrochalcone derivatives which are obtained, for example, from grapefruit rind and which are many times sweeter than saccharine are utilized in combination in specific proportions with a sugar, with cream of tartar and with vanilla flavor to provide a sweetening composition with a flavor which is very closely akin to that of natural sucrose. The compositions are, however, many times sweeter (weight for weight) than ordinary sugar and therefore are very low in calories.

Abstract: The invention relates to non-caloric saccharine sweetening compositions using only saccharine as the artificial sweetener, with the undesired bitter aftertaste of the saccharine being eliminated while avoiding sourness present in other calorie-free sweetening compositions. This is accomplished according to the invention by a composition of saccharine, glucono delta lactone and an edible bicarbonate.