Abstract: Provided is a botulinum toxin producing method which is simple achieves a high toxin yield, and obtains a toxin having high specific activity. This botulinum toxin producing method includes: (A) a step in which a botulinum toxin is produced from botulinum toxin-producing bacteria in a medium, and a mixture a is obtained which contains a botulinum toxin, a bacterial component, and a nucleic acid component derived from the botulinum toxin; (B) a step in which the mixture a is subjected to the removal of the bacterial component, and a mixture b is obtained which contains a nucleic acid component and a botulinum toxin; (C) a step in which an endonuclease is added to the mixture b and a mixture c is obtained which contains a nucleic acid degradation product and a botulinum toxin; and (D) a step in which the mixture c is subjected to removal of the nucleic acid degradation product, and an isolated botulinum toxin liquid d is obtained.

Abstract: Sweet ice stuffs and jellied foods produced in accordance with the present invention using trehalose as one of raw materials are of low calorie and high-grade feeling, and sweet ice stuffs and jellied foods produced by substituting all or part of the cariogenic sugar or a substitute therefor as one of raw materials in the recipe for prior art products with trehalose and water or the like are of low cariogenicity, low calorie and high-grade feeling.

Abstract: Sweetners and sweetened foods are disclosed which comprise aspartame (APM) and sugar alcohols in the following ratio:______________________________________ (1) Sorbitol 1 to 10 wt % (2) Martitol 45 to 55 wt % (3) Other oligosugar alcohols 35 to 55 wt % (4) Ratio of sweetness APM:Sugar alcohols (1)-(3) = 9.5:0.5 to 3:7 ______________________________________The sweeteners and sweetened foods can be table sugars, frozen sweets, cookies, fermented milks or beverages, such as soda pops and carbonated cola drinks, and have a sweetness similar to sucrose.

Abstract: A dipeptide sweetening composition, comprising:(a) from 20 to 60% by wt. of solid fat,(b) from 10 to 30% by wt. of emulsifier,(c) from 10 to 30% by wt. of polysaccharide and(d) not more than 30% by wt. dipeptide sweetener,all of said percents being based on the weight of the composition, is stable against heat or enzymes and useful for processed and fermentation foods.

Abstract: A dipeptide sweetening composition, comprising a unit weight of a dipeptide sweetener and at least one flavoring agent in an amount sufficient to impart the tasting strength equal to that of 10 to 200% by weight of monosodium L-glutamate based upon the weight of the dipeptide sweetener, the flavoring agent being selected from the group consisting of sodium glutamate, sodium inosine-5'-phosphate, sodium guanosine-5'-phosphate and sodium aspartate.