A method of masking off-tastes in a comestible composition, comprising the addition to a comestible composition base comprising high-intensity sweetener, of from 20-50 ppm of at least one of cellobiose and psicose. The use of one or both of the materials is effective particularly in masking the off-tastes encountered with the use of high-intensity sweeteners. In a particular embodiment, cellobiose and/or psicose may be used to block the off-tastes in reduced-sugar or no-sugar comestible products containing no high-intensity sweetener.

A method of masking off-tastes in a comestible composition, comprising the addition to a comestible composition base comprising high-intensity sweetener, of from 20-50 ppm of at least one of cellobiose and psicose. The use of one or both of the materials is effective particularly in masking the off-tastes encountered with the use of high-intensity sweeteners. In a particular embodiment, cellobiose and/or psicose may be used to block the off-tastes in reduced-sugar or no-sugar comestible products containing no high-intensity sweetener.

A method of enhancing sweetness in a low-intensity sweetener-containing comestible composition of reduced low-intensity sweetener content, comprising the addition thereto of a sweetness-enhancing proportion of cellobiose. The method allows the proportion of undesirable low-intensity sweetener, such as sugar and high fructose corn syrup, to be reduced, while retaining a desired sweetness level.

A method of enhancing sweetness in a low-intensity sweetener-containing comestible composition of reduced low-intensity sweetener content, comprising the addition thereto of a sweetness-enhancing proportion of cellobiose. The method allows the proportion of undesirable low-intensity sweetener, such as sugar and high fructose corn syrup, to be reduced, while retaining a desired sweetness level.

A method of enhancing sweetness in a low-intensity sweetener-containing comestible composition of reduced low-intensity sweetener content, comprising the addition thereto of a sweetness-enhancing proportion of cellobiose. The method allows the proportion of undesirable low-intensity sweetener, such as sugar and high fructose corn syrup, to be reduced, while retaining a desired sweetness level.

A method of enhancing sweetness in a low-intensity sweetener-containing comestible composition of reduced low-intensity sweetener content, comprising the addition thereto of a sweetness-enhancing proportion of cellobiose. The method allows the proportion of undesirable low-intensity sweetener, such as sugar and high fructose corn syrup, to be reduced, while retaining a desired sweetness level.