Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning, blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and/or pH is low. The stabilized sucralose-containing composition can be used as a sweetener by itself and as a compound with a food or a drug.

Abstract: The present invention provides a nicotine-reducing agent and a nicotine-reducing smoking article that are used for reducing the nicotine content of the mainstream smoke of a tobacco product. The present invention also provides a method for reducing the nicotine content of the mainstream smoke of a tobacco product by using the nicotine-reducing agent or nicotine-reducing smoking article. The nicotine-reducing agent is an aqueous liquid composition having a viscosity of 500 to 3000 mpa·s and containing at least one polysaccharide selected from the group consisting of tamarind seed gum, locust bean gum, xanthan gum, tara gum, guar gum, pectin, pullulan, psyllium seed gum, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose and carageenan.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and/or pH is low. The stabilized sucralose-containing composition can be used a sweetener by itself and as a compound with a food or a drug.

Abstract: A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning, blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and/or pH is low. The stabilized sucralose-containing composition can be used as a sweetener by itself and as a compound with a food or a drug.