AU612738B2 - Sweetening agent - Google Patents

Description

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COMMONWEALTH OF AUS LI 2 FORM PATENTS ACT 1952 COMPLETE SPECIFICATION FOR OFFICE USE: Class Int.Class Application Number: Lodged: Complete Specification Lodged: Accepted: Published: P. Priority: "'"Related Art: 00 00 0 0 a 9 09 Name of Applicant: a o "Address of Applicant: "a "Actual Inventor: kUDOLPH WILD GmbH CO. KG Rudolph-Wild-StraBe 4-6, 6904, Eppelheim, Heidelberg, West Germany Dr Rainer Wild Address for Service: SHELSTON WATERS, 55 Clarence Street, Sydney 4 99 a 0 4 Complete Specification for the Invention entitled: "SWEETENING AGENT" The following statement is a full description of this invention, including the best method of performing it known to us:- 1 ii JJ %ntnrtlV~lL^a 01, Ia II11. I

AUSTRALIA

Cables: 'Valid' Sydney Telr... 24422 L _J ~e I 1 -CC -WI1~I 1 a Sweetening Agent Description 48414w 8 4 04000 o 00 o 0 4 00 4 00 4 04 0 44 0 0 40 40 4 This invention relates to a sweetening agent having an improved saccharose-like flavor, a dry product made therefrom, a method of producing same and the use thereof.

For dietary or medical purposes, synthetic sweeteners of low nutritional value are increasingly used instead of sugar for reducing the calorie intake. Apart from saccharin and cyclamate which have been known for a long time, aspartame (L-aspartyl-L-phenylalanine methyl ester) and acesulfame K (potassium salt of 6-methyl-1,2,3oxathiazine- 4 (3H)-one-2,2-dioxide) are the only synthetic sweeteners of importance. In contrast to sugar substitutes such as fructose, xylite, sorbitol and mannitol, they are not energy sources and therefore increasingly used in low-calorie food.

o. An important criterion of these sweeteners is the sweetening S power which in comparison with saccharose is substantially greater.

Saccharins and cyclamates, however, have the disadvantage that o they leave a bitter aftertaste in the mouth. Although aspartame tastes very good, it has a limited stability. Acesulfame K is not quite as sweet as aspartame, but has a longer shelf life.

As is described in(German Patent 25 60 544, attempts were already made to eliminate these disadvantageous properties by mixing sweeteners with each other. Mixtures of sweeteners are especially used for the reason that the sweet flavor is often synergistically increased therein, whereby in comparison with pure sweeteners a certain amount of sweetener can be saved.

_li 2 Another reason for using mixtures of sweeteners is that some of the known sweeteners develop their sweetness on the tongue very late whilst others leave a sweet taste i very early, with the latter, however,d also disappearing very soon. This disadvantage can be largely offset by admixing sweeteners of a longer lasting sweetness or also i through mixing with natural sugars, if desired.

A method of improving the flavor of acesulfame K in household preparations is known from German Patent Application No. 33 31 517 wherein prior to uss acesulfame K is evenly mixed with other substances and used in the form of this mixture. Amino acids or mixtures of amino acids, preferably glycine and glutamic acid or monosodium glutamate, are used for mixing.

Furthermore, German Patent 25 60 544 and German Patent Application No. 25 56 109 disclose sweetened foodstuffs S and modified sweeteners respectively which contain aspartame, optionally mixed with saccharin, a cyclamate or saccharose, as well as aluminium potassium sulfate and/or naringine naringenine-5-rhamnosido glucoside as flavor modifiers in amounts effective to modify the lasting sweet after-taste of the above-mentioned sweetener.

German Patent Application No. 34 22 247 discloses a method of preparing a carrier for sweeteners wherein a special monosaccharide or disaccharide is reacted with an aqueous saccharose solution to form a gluco-oligosaccharide mixture, Japanese Patent 59-154 956 discloses a sweeting agent consisting of acesulfame K and fructose.

Hence, all sweetener mixtures that have so far been known relate to mixtures of synthetic sweeteners having defined chemical compounds.

i- i- 3 German Patent Application No. 12 55 467 discloses a method of producing a colorless sweetening agent by comminuting pomaceous fruit, heating the mash, separating, cleaning and concentrating the juice.

German Patent Application No. 24 56 924 relates to a sweetener preparation which contains aspartame as the synthetic sweetener enclosed in a natrix forming material. So-called fusion agents which may also be juice crystals are used as the matrix forming material. Here, a ]so0 sweetening agent having an improved saccharose-like flavor is not obtained.

0« It is desirable that especially the saccharose likeness of 0 .0 the flavor of sweetener mixtures be further improved because the sweet flavour of saccharose has become the o 0 ,"05 standard against which the sweetness of all sweeteners is 0o: judged.

It is therefore the object of this invention to provide a sweetening agent and a dry product made therefrom with an S improved saccharose-like flavor and to indicate a method of producing same.

This object is attained by a sweetening agent of the above-mentioned kind which contains a) at least one synthetic sweetener, and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 800 Brix.

The dry product of the invention contains such a sweetening agent and at least one carrjier material.

-e i 14 Component a) in the sweetening agent of the invention is preferably aspartame, acesulfame K, sodium cyclamate or saccharin. One or more of these sweeteners may be used for mixing with component b).

Preferred is however the use of a mixture consisting of two sweeteners, with a mixture of aspartame and acesulfame K being especially preferred.

One or more dearomatized and concentrated fruit preparations can also be used as component The fruit preparations can be made from both light-colored and dark-colored fruits. Fruit ,YO preparations made from light-colored fruits, especially apple, 0, Oq pear, grape, lemon, apricot, pineapple and orange, are expediertly used. Mixtures of two fruit preparations, e.g. mixtures of pear a 00 oo0. and pineapple or grape and orange, are especially suited. These fruit preparations must have dry solids contents of 60 to 800 Brix.

The fruit preparations are obtail.r-cd by clarifying juice concentrates, 00a e.g. through filtration, by dearomatizing them through vacuum evaporation and by concentrating same. if desi ed, through ultra- 00 o 0o filtration or reverse osmosis. A corresponding treatment of the resultant concentrates on ion exchangers adjusts the acid content thereof to the desired value; if necessary, the concentrates are additionally adjusted to the desired dry solids content. The total amount of acid, determined as titer (according to ml 1N-KOH per g fruit preparation) is expediently in the range of 0.01 to 6 ml IN-KOH per 10 g fruit preparation.

The amount of components a) and b) in the sweetening agent of the invention depends on the respectively intended purpose of the mixture. 0.3 to 10.0% by wt. of component a) are preferably used, especially preferred are 1.0 to 6.0% by wt. when a mixture of two sweeteners is used, the amount of the individual components k6- can respectively be in the rarge of 0.15 to 5.0%l by wt. The amount of component b) is preferably at 40O.0 to 98. 0% by wt., based on the agent.

The addition of' maltol to the sweetening agent is preferred because it further intensifies the saccharose-like flavor of the sweetening agent of the invention. Maltol is preferably used in an amount of 0. 005 to 1 .0%l by wt., based on the agent, with an amount of 0.025 to 1.0% by wt. being especially preferred.

S When the sweetening agent of the invention is used for sweetening liquid food, especially beverages, it may also contain water and other additions such as ascorbic acid. The amount of ascorbic acid is preferably in the range of 0. 1 to 0. 2% by wt.

a 0 Surprisingly enough, it has been found that the sweetening agent '60*0, f the invention has a oonsiderably improved saccharose-like 0 04 synergistically intensifies the sweet flavor in the mixture coni- 044 sisting of synthetic sweeteners and natural fru.it preparation, the amount of synthetic sweeteners can be considerably reduced 0because the fruit preparation enhances the sweetness of the synthetic sweeteners far better than known mixtures of sweeteners.

It is for instance sufficient to add 0.5 to 1 by wt. of the sweetening agent of the invention to foodstuffs to attain a saccharose-like sweetness.

The sweetening agent of the invention and the dry product made therefrom are especially suited for sweetening liquid food such as beverages, or dairy products such as milk products with a fat content of 0.3 to e.g. fruit yoghurt or fruit buttermilk, or ice-cream products.

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The sweetening agent of the invention can be used in liquid and solid form. The dry product can be obtained from the liquid mixture by common techniques, such as spray drying and/or vacuum drying and/or drum drying and/or freeze drying, using suitable carrier materials such as maltodextrin or lactose. The dry product of the invention preferably contains 20 to 40% by wt. of the sweetening agent, 30% by wt. being especially preferred, and 60 to 80% by wt. of the carrier material, 70% by wt. being especially preferred.

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The dry product of the invention can then be used in powder form, in granular form, e.g. as sweetener of low bulk density for sprinkling purposes, or in tablet form after pressing.

When tablets are made, the dry product of the invention which contains the mixture of sweetening agent and carrier material C 15 may have added thereto at least one further synthetic sweetener, e.g. a mixture of aspartame and acesulfame K, as well as various adjuvants such as pressing adjuvants, e.g. corn starch, sorbitol or vegetable fats, or suitable expaiding agents such as tartaric acid or sodium bicarbonate, for accelerating the dissolution.

Such a ablet preferably contains 10 to 40% by wt. of the mixture consisting of sweetening agent and carrier material, 20 to by wt. being especially preferred, and 10 to 40% by wt. of the added synthetic sweetener, 20 to 30% by wt. being especially preferred.

To make granules, e.g. sweeteners for sprinkling purposes, ct least one further sweetener can also be added to the dry product of the invention. The obtained product preferably contains 10 to by wt. of the mixture consisting of sweetening agent and carrier material, 15 to 25% by wt. being especially preferred, and 0.i 6o 5.0% by wt. of the added synthetic sweetener, 0.4 to 3% by wt.

being especially preferred.

The sweetel invention products wl To give tht stability should pre: mixture, a j ning agent of the invention and the dry product of the are suited as products for the food industry and as hich are directly used for domestic purposes.

e sweetening agent of the invention a good solubility, and microbiological stability, the titerof the agent ferably be in the range of 0.01 to 6 ml 1N-KOH/10 g nd the pH in the range of 2.8 to ifr d B 444444 4444 44 44 4 44 4 44 4 44 4444 44 444-,,- 4 44iD 44 444 c4 44 44 44 44 '4 448B 44 444 f 44 4 44 44 For the production of the sweetening agent the powdery synthetic sweetener, which hasoptionallyoeen mixed with maltol and/or ascorbic acid, is dispersed and dissolved in the fruit preparation used according to the invention. The liquid dispersion is subsequently pasteurized with the sweeteners being entirely dissolved and the corresponding microbiological stability being attained, and the product is dried, if desired.

A carrier material is added to the above solution to make the dry product. The resultant product can then be granulated in the customary way,optionally after drying or can be pre"sed after drying to form tablets.

The following examples will explain the invention.

Example 1 0.8 g aspartame and 0.8 g acesulfame K are mixed in powder form with 0.1% by wt. of ascorbic acid and 100 ml drinking water are added thereto. 95 g of a fruit preparation consisting of pear and pineapple juice (mixing ratio 1:1) are added thereto, the fruit preparation having been obtained by filtration, dearomatization and concentration to a dry solids content of 650 Brix.

-i--ul upWf~;i?~F4T nr~ 8 The mixture is dispersed and pasteurized. The product obtained has a pH of 4.0 and a titer of 4 ml 1N-KOH/10 g sweetening agent.

Example 2 1 g aspartame and 1.5 g acesulfame K are dispersed in 5 g water.

The dispersion is stirred into 92.5 g of a fruit preparation which j consists of apple and pear juice (mixing ratio 1:1) and has been obtained by filtration, dearomatization and concentration to a dry solids content of 750 Brix. The dispersion is subsequently pasteurized and dissolved. The resultant sweetener solution has 0 a pH of 2.8 and a titer of 6.0 ml 1N-KOH/10 g sweetening agent.

H Example 3 11*1 1.5% aspartame and 6% acesulfame K, 0.5% aspartame and 6% acesulfame K, 1.2% aspartame, 1.2% acesulfame K and 15 4.8% sodium cyclamate 4* are dispersed in x g water (x 100 g sweeteners fruit preparation) and stirred into 85 g of a fruit preparation which consists of apple and lemon juice and has been adjusted by filtration, ,dearomatization, deacidification and concentration to a dry solids content of 750 Brix. The dispersion is subsequently pasteurized with the sweeteners being dissolved. The resultant solution has a pH of 3.4 and a titer of 0.9 ml 1N-KOH/10g sweetening agent.

1 9 'f Example 4 i 0.450/% aspartame and 0.45% Sb.) 0.3% aspartame and 0.3% ac I 0.35% saccharin are dispersed in x g water (x fruit preparation) and stirred i which consists of grape and pear S has been adjusted by filtration, i and concentration to 750 Brix.

a 0 0 o o o oiO^ The disperson is subsequently pa I The resultant sweetener solution 0 o 1N-KOH/O10 g sweetening agent.

o o0 Example so 00 0 0 0.8 g aspartame and 0.8 g acesul with 0.05% by wt. of ascorbic ac o° of water. 0.05% by wt. of maltol a s consisting of pear and pineapple added thereto, the fruit prepara o 0 filtration, dearomatization and content of 65° Brix.

acesulfame K, esulfame K and 100 g sweeteners nto 60 g of a fruit preparation juice (mixing ratio 2:1) and dearomatization, deacidification steurized with the sweeteners dissolving.

has a pH of 4.2 and a titer of 0.3 ml fame K are mixed in powder form id and suspended in 3.3% by wt.

and 95 g of a fruit preparation juice (mixing ratio 2:1) are tion having been obtained by concentration to a dry solids The mixture is dispersed and pasteurized. The has a pH of 4.0 and a titer of 4 ml 1N-KOH/10 product obtained g sweetening agent.

10 EXPERIMENTAL WORK Experimental work conducted in the development of the invention, employing a sensory test panel trained in accordance to DIN-established protocol and tested in accordance with methods prescribed by DIN, establish that the claimed sweetening compositions possess a synergistically enhanced sucrose-like flavor not provided by mixtures of artificial sweeteners alone or artificial sweeteners with a sugar (fructose or sucrose).

Accumulated sensory test data according to DIN 10993, duo/trio tests r.r triangle tests, and popularity tests according to DIN (log 51) demonstrated a statistically significant preference for various food stuffs (aqueous liquids, beverages, and dairy products) sweetened with the claimed compositions (dearomatized fruit preparation, various sugars, acids and colors) aspartame acesulfame K) compared to those sweetened with artificial sweeteners alone (aspart&me and acesulfame or with artificial sweeteners plus pure sugars (fructose and/or glucose).

The actual experimental trials performed, comparing food stuffs sweetened with 1 of 3 sweeteners, included three sweeteners, claimed composition acesulfame K and aspartame; acesulfame K and aspartame fruit component; and acesulfame K and aspartame fructose.

Series Sensory Test in aqueous solutions. 274 individual results were evaluated.

Series 2: Sensor Test with End Products A. Beverages 1. 13 different beverages were each sweetened with 1 of the 3 sweeteners outlined above, II. 48 individual results evaluated .demonstrated a statistically significant preference for acesulfame aspartame fruit component sweetened mixtures over other sweetened with acesulfame K aspartame alone or acesulfame K Ai aaspartame fructose,

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I i ~I_ 11 B. DairZ- r oducts I. 4 different dairy products mixed with 3 different fruit preparations sweetened with 1 of the 3 sweeteners outlined above.

Dairy products: 1. Yogurt Stirred 2. Yogurt added 3. Curd Stirred 4. Curd added Fruit Preparations: 1. Strawberry 2. Peach 3. Muesli II. 408 individual results evaluated demonstrated a statistically significant preference for dairy products sweetened with the claimed mixture of acesulfame K aspartame fruit component over dairy products sweetened with aspartame acesulfame K alone.

C. Pastry Fillings I. Two pastry fillings (Buttercream filling, Whipped cream filling) were used in conjunction with 1 of 4 flavoring agents. Each of these pastry fillings were then sweetened with one of the 3 sweeteners listed above.

II, 384 individuals results evaluated demonstrated a tatns~tAcally significant preference for pr~ac.ts sweetened with the claimed sweetening mixture (aspartame, oacesulfame K and fruit component) over the °o dairy products sweetened with aspartame and acesulfame K alone.__ l t Jr u ,ir i 2r'' 'rr 12 DIN/ISO STANDARDS EMPLOYED National A DIN Standards DIN 10 950 (10/81) DIN 10 951 (12/86) DiN 10 952 part 1 (10/87) DIN 10 952 part 2 (9/83) DIN 10 953 (6/76) DIN 10 954 (12/86) Sensory test fundamentals Sensory test methods; triangle test Sensory test methods; evaluating test using scales; test methods Sensory test methods; evaluating test using scales; preparing test scales and evaluation patterns Employment of Sensory test methods Sensory test methods; comparison test in pairs Sensory test apparatus; universal test glasses and covers; requirements, information about use Test persons for sensory tests; preselection, training, selection, control Room for sensory tests (test room); requirements Sensory test methods ranking test Sensory Test methods; simple descriptive test DIN 10 956 (9/75) DIN 10 961 part 1 (11/86) DIN 10 962 (8/811) DIN 10 963 (11/82) DIN 10 964 (6/85) 0 30 0 International ISO Standards a 0 F$ ISO 3972 (12/79) ISO 4120 (11/83) ISO 4121 (:12/87) Sensory analysis Determination of sensitivity of. taste Sensory analysis methodology triangular test Sensory analysis methodology evaluation of food products by methods using scales 13 The following tests were determined in consideration of the attached DIN standards and the described test methods for furnishing proof of any significance in the iform of a ranking test.

Series 1: Sensory test in aqueous solutions The following was examined by sensory testing: aqueous sucrose solutions in the concentration range of from 1 to 12% by weight of sucrose in comparison with sweetness-equivalence adjusted aspartame acesulfame K fructose aspartame acesulfame K dearomatized to Ki fruit components test series were carried out with 15-20 test panel participants in edch test series. 274 individual results were evaluated.

In all test series it has been found that the mixture described in the present invention, comprising the two artificial sweeteners, aspartame and acesulfame K, together with the dearomat.ized fruit component, were K 20 significantly preferred 1.o the artificial sweetener mixtures alone or the artificial sweetener with fructose mixture as sweetening agent.

Series 2: Sensory test w-ith end products BeveraQes and Dairy Products I, Beverages The sensory tests were carried out in the following product categories: 1 1. clear lemonade (5210/10) 2. orange pop (5035/40) 3. Cola lemonade (5105/02) 4. Cola mix lemonade (5125/01) Fruit juice beverage "orange" (5001/01) 6. Fruit juice beverage "lemon" (5010/12 7. Fruit juice beverage "grapefruit" (5016/02) 8. Fruit juice beverage "multi-red" (5083/17 9. Fruit juice beverage "orange" (5008/01) Orange-maracuja nectar (5081/22) L_ 14 11. Multi nectar "yellow" (5084/18) 12. Multi nectar "red" (5083/13) 13. Multi nectar "CS" (5025/07) Test setup In the individual test series 1-13, a standard drink sweetened with sucrose was compared with the same products comprising sweetness-equivalence adjusted mixtures of 1. acesulfame K and aspartame 2. acesulfame K and aspartame dearomatized fruit component 3. acesulfame K and aspartame fructose The test series were carried out twice, so that there was a total of 26 test series with 15-20 test panel participants in each series. A total of 448 individuals results were evaluated.

In the test series of products 1-9, it was found that the sweetener mixture of aspartame plus acesulfame K plus dearomatized fruit component was preferred to 's 0 sweetened with artificial sweeteners alone (as. and acesulfame K) or sweetened with the mixture conq,' 0 artificial sweeteners (acesulfame K and asparta fructose. In the series of products 10-13, the 4rtificial sweetener (aspartame acesulfame K) dcaromatizbd fruit S0 a component mixture was significantly preferred to the artificial sweetener mixture (aspartame and acesulfame K) alone.

Dairy Products Test series were carried with fruit preparations for B curd stirred, curd added, yogurt stirred and yogurt oP 30 added. For this purpose, fruit preparations were made 0 o a which were added to the respective final products in an amount of o 1. Strawberry preparation (6935/21563) o 2. Pech whole wheat (6935/21564) o3. Muesli preparation (6935/21565) 15 These fruit preparations for four final products resulted in a total of twelve test series. Since the test was carried out twice, there were 24 test series with 15-20 test panel participants in each series. A total of 408 individuals results were evaluated.

Test setup: Like in the beverage test series, fruit preparations with sucrose sweetening (standard fruit preparation) were used in the test series and compared with fruit preparations sweetened with the artificial sweetener mixture (aspartame and acesulfame fruit preparations sweetened with claimed sweetener (mixture aspartame acesulfame K dearomatized fruit component), and fruit preparations sweetened with an artificial sweetener (aspartame acesulfame K) and fructose mixture.

In the test series the fruit preparations sweetened o, with the artificial sweeteners (aspartame acesulfame K) and dearomatized fruit component mixture were preferred to the fruit preparations sweetened with artificial sweeteners (aspartame and acesulfame K) alone.

Pastry fillings Fillings tested were,' Butter cream filling, Whipped- Cream filling.

Flavoring agents used were: Strawberry compound E 3 Lemon compound Z 4 Coconut compound KL Eggnog compound EN 3 The products were dosed with 12% of 1 of the Three sweetening agents. 24 test series were carried out, with 15-20 test panel participants in each series. A total of 384 individual results were evaluated. In all test series, the products sweetened with the mixture aspartame, acesulfani. and dearomatized fruit component were significantly preferred to the products sweetened with the mixture of artificial AAL/\ sweeteners (aspartame acesulfame K) alone.

Claims (21)

1. A sweetening agent having an improved sucrose-like flavor, comprising a) 0.3 to 10.0% by weight of at least one synthetic sweetener selected from the group consisting of aspartame, acesulfame K, sodium cyclamate and saccharin; and b) at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 800 Brix.

2. A sweetening agent according to claim 1, characterized in that it has an acid concentration, determined as titer, of 0.01 to 6 ml 1N-KOH/10 g mixture and a pH of 2.8 to

3. A sweetening agent according to claim 1 or 2, characterized in that it also comprises maltol.

4. A sweetening agent according to any (if claims 1 to 3, characterized in that component a) is aspartame and acesulfame K. A sweetening agent according to any of claims 1 to 4, characterized in that component b) was made from a light-colored fruit.

6. A sweetening agent according to claim characterized in that said light-colored fruii: is apple, pear, grape, lemon, apricot, pineapple or orange or a mixture thereof.

7. A sweetening agent according tr any of claims 1 to 6, characterized in that it contains 40.0 to 98% by wt. of maltol.

8. A sweetening agent according to any of claims 1 to 7, characterized in that it contains 0.005 to 0.1% by wt. of maltol.

9. A sweetening agent according to any of claims 1 to 8, characterized in that it further comprises ascorbic acid. A sweetening agent according to any of claims 1 to 9, characterized in that it is present as a dry product.

11. A dry product comprising a sweetening agent according to any of claims 1 to 10 and at least one carrier material. 17

12. A dry product according to claim 11, characterized in that it contains 20 to 40% by wt. of the sweetening agent and 60 to 80% by wt. of the carrier material.

13. A dry product according to claim 11 or 12, characterized in that it is present in tablet form, granular form or powder form.

14. A dry product according to claim 13, characterized in that in tablet form it further comprises at least one synthetic sweetener and/or at least one pressing adjuvant and/or an expanding agent. A dry product according to claim 14, characterized in that it contains 10 to 40% by wt. of the mixture of sweetening agent and carrier material and 10 to 40% by wt. of synthetic sweetener,

16. A dry product according to claim 13, characterized in 0 0o00 that in granular form it further comprises at least one B synthetic sweetener. oa

17. A dry product according to claim 16, characterized in °ooo that it contains 10 to 30% by wt, of the mixture of o 0 sweetening agent and carrier material and 0.1 to 5.0% by wt. of synthetic sweetener.

18. A method of producing the sweetening agent according to any of claims 1 to 12, characterized in that at least one powdery synthetic sweetener, is dispersed in at least one dearomatized and concentrated fruit preparation with a dry solids content of 60 to 80% Brix, and the dispersion t is pasteurized with dissolution of the components.

19. A method of producing the sweetening agent according to claim 18 characterized in that the synthetic sweetener '4 is maltol and/or ascorbic acid. A method according to claim 18 or 19, characterized in that the resultant solution is dried.

21. A method of producing the dry product according to any of claims 11 to 17, characterized in that the sweetening agent produced according to the method of claim 18 or 19 is mixed with a carrier material and dried to ii~in ii 18 form tablets.

22. A method of producing the dry product according to claim 21 wherein the material is pressed after drying, to form tablets.

23. A method of producing the dry product according to claim 21 or 22 wherein the material is granulated in the customary way.

24. Use of the sweetening agent according to any of claims 1 to 10 and of the dry product according to any of claims 11 to 17 for domestic purposes or for industrial food preparation. Use of the sweetening agent according to claim 24 wherein the agent is used to sweeten liquid food including beverages and to sweeten dairy products and ice-cream products.

26. A sweetening agent substantially as herein described °oo° with reference to the examples. no o o 27. A method of producing the sweetening agent according to any one of claims 1 to 10 substantially as herein 0 o described with reference to the examples. o DATED this 30th Day of April, 1991 RUDOLPH WILD GmbH CO. KG 0 0 0 0 0a 0 i I t i ft