sweetening composition, method for enhancing the sweetening effect of mono- or disaccharides, method for reducing the amount of mono- or disaccharide in a fluid or solid food composition and use of a carboxymethyl cellulose

摘要

abstract “sweetening composition, method for increasing the sweetening effect of mono- or disaccharides, method for reducing the amount of mono- or disaccharide in a fluid or solid food composition and use of a carboxymethyl cellulose” the amount of mono- or disaccharide in a A fluid or solid food composition may be reduced by incorporating a fraction of the amount of mono- or disaccharide that is recommended in a given recipe of a food composition resulting in a loss of sweetness, and incorporating carboxymethyl cellulose having a viscosity of up to 200 mpa? s, measured as a 2 weight percent aqueous solution at 20oc using a haake rs1 viscometer with a 10.0 s-1 z34 din cylinder system in the fluid or solid food composition as the only ingredient to compensate for the loss of sweetness with the exception that the fluid food composition has a viscosity of at least 10 mpa? s when measured in the absence of INSTANCE of carboxymethyl cellulose at 20 ° C. 1/1