Abstract: Granular sucralose-containing particles are produced by the methods of the invention, which involve coating sucralose from solution to form granules with this coated sucralose on an outer region thereof. The granules may incorporate agglomerated sucralose particles, with the solution-coated sucralose adding mass and generally resulting in a granule having a relatively smoothed and rounded. The granules have good flow properties, are low dusting, and resist caking. Methods of making the granules involve spraying an aqueous sucralose solution onto a fluidized bed of sucralose particles, followed by drying to form the granules.

Abstract: A sweetener comprises hollow spheroids or part spheroids of microcrystalline sucrose, generally bound to crystals of sucrose, and preferably containing one or more high intensity sweeteners such as sucralose. The sweetener is prepared by spray drying a sucrose syrup with simultaneous injection of an inert pressurized gas and, generally, contacting the sprayed syrup during the spray drying step and/or after completion of said step, with crystals of sucrose, and preferably by incorporating a high intensity sweetener in the syrup or in the agglomeration step.

Abstract: Sugars and partly protected sugar derivatives are chlorinated by reaction of unprotected hydroxyl groups with thionyl chloride to form a persulphite followed by decomposition of the sulphite groups to form chlorosulphites, displacement of the chlorosulphite groups and insertion of chlorine atoms at one or more positions, characterised in that formation and displacement of the chlorosulphite groups and insertion of chlorine atoms is effected by reaction with thionyl chloride in an inert solvent in the presence of a quaternary salt of the general formula:N.sup.+ R.sup.1 R.sup.2 R.sup.3 R.sup.4 Cl.sup.- (I)wherein R.sup.1, R.sup.2 and R.sup.3, which may be the same or different, each represent a lower alkyl group, and R.sup.

Abstract: A sweetener concentrate containing sucralose and having improved thermal stability comprises particles of substantially non-crystalline sucralose dispersed evenly throughout, and adhering to, a water soluble oligosaccharide, the concentrate containing between about 20% and 80% sucralose on a dry weight basis. The oligosaccharide is preferably a glucose oligosaccharide such as maltodextrin. The concentrate can be prepared by forming a co-solution of the sucralose and oligosaccharide in water which is then dried. Other ingredients such as other high intensity sweeteners and flavorings may also be included.

Abstract: Beverages such as carbonated, acid-pH soft drinks and tea and coffee, can be sweetened with a combination of two components: 1, a chlorosucrose sweetener such as sucralose 2, cyclamate, either alone or together with one or two other low-calorie sweeteners, the sweetness contribution by the two components being from 90%:10% to 10%:90% respectively, the percentage of sweetness provided by the cyclamate in component 2 being from 30 to 100%.

Abstract: Low-calorie, carbonated acid-pH beverages such as cola can be sweetened with a combination of a chlorosucrose sweetener and a peptide sweetener in a ratio of respective sweetness contribution of from 40:60 to 72:28 to produce a product which closely resembles a sugar-sweetened beverage.

Abstract: A continuous process for the crystallization of fructose from an aqueous fructose syrup containing at least 90% by weight fructose on a dry solids basis, in which the syrup at a total solids content of at least 95% by weight is rapidly and thoroughly mixed with seed, at a temperature of 55.degree.-75.degree. e.g for up to 2.5 minutes; is then deposited onto a surface where it is allowed to crystallize under quiescent conditions at a temperature of about 50.degree.-70.degree., until a solid cake is formed; and is the comminuted to provide a free-flowing granular product which can be further dried.The process provides a particulate product in the form of crystals in a glossy matrix, in which 95% of the crystals have a particle size of less than 20 microns, the overall degree of crystallinity is greater than 70%, the bulk density is less than 0.65 and which is completely free of organic solvent residues. Other food ingredients may be added simultaneously with the seed.