Abstract: The present invention teaches novel compositions and methods for altering the sweetness delivery profile of 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose. This invention also teaches novel uses for compositions comprising 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose.

Abstract: The present invention teaches novel compositions and methods for altering the sweetness delivery profile of 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose. This invention also teaches novel uses for compositions comprising 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose.

Abstract: The present invention teaches novel compositions and methods for altering the sweetness delivery profile of 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose. This invention also teaches novel uses for compositions comprising 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose.

Abstract: The invention relates to chewing gums containing dipeptide sweetener, both in a sugar-free and in a sugar-containing form, and other chewable products. Improved flavor, in terms of both quality and persistence, in particular in the case of products which also contain flavorings based on aldehydes, is achieved when the dipeptide sweetener is a sweetening salt of an aspartic-acid-derived dipeptide sweetener and a derivative of a sweetening acid. The particle size of the sweetening salt is preferably smaller than 200 &mgr;m, and the sweetening salt is preferably present in a quantity from 100 to 6000 ppm. The invention also relates to processes for production of such chewing gums.

Abstract: The process of the present invention is conducted in a liquid medium and concerns the preparation of a sweetening salt as the reaction product from two sweetener components in which one component is a sweetener derived from aspartic acid and the other is an intense sweetener not derived from aspartic acid. The process steps include adding to a liquid medium, in any order, a sweetener derived from aspartic acid, a derivative, such as a salt, of a sweetening acid not derived from aspartic acid, and a strong acid whereby a liquid system is obtained, allowing the components then present in the liquid system to react for at least one minute such that the sweetening salt formed, and isolating the sweetening salt. Novel sweetening salts having a good thermal stability and a low moisture content, as well as a new crystal modification of the sweetening salt from aspartame and acesulfamic acid are also disclosed. The sweetening salts can be used in foodstuff and the like.