Abstract: Inulin powders in which at least a majority of the inulin is in the form of spherically shaped particles having diameters less than about two microns. Inulin powders that have greater solubility than corresponding non-powdered inulin. Powdered sweeteners containing inulin and sucralose in which the sucralose has improved thermal stability and the inulin has reduced hygroscopicity comprising particles substantially spherically shaped having diameters that are less than about two microns, usually less than one micron. The compositions can be prepared by forming a solution of the inulin, or sucralose and inulin, in water which is then spray-dried with an atomizing nozzle projecting a fine spray into an air stream at elevated temperatures in a chamber under a partial vacuum. Other ingredients, such as other high intensity sweeteners, natural sweeteners, non-fat dry milk, lactose, sugar alcohols, and flavorings also may be included.

Abstract: A sweetener composition containing sucralose and having improved thermal stability comprising particles containing substantially non-crystalline sucralose mixed with inulin. The composition can be prepared by forming a co-solution of the sucralose and inulin in water which is then dried. Other ingredients such as other high intensity sweeteners, sugar alcohols, and flavorings also may be included.

Abstract: Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness and increases the viscosity to allow the sweetener composition to retain its shape when molded. A honey and inulin composition can be added to chocolate without separation. A honey and inulin composition can be mixed with powdered milk without separation.