Sweetener containing D-psicose and foods and drinks obtained by using the same

Abstract

Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin.

Claims

1. A method of producing a D-psicose-containing sweetener having a taste comparable to a taste of sucrose, the method comprising: combining D-psicose as a main component with at least one selected from the group consisting of erythritol and a stevia sweetener, wherein the sweetener comprises 30 parts or more of erythritol in relation to 100 parts of D-psicose, or the sweetener comprises 0.05-1.5 parts of the stevia sweetener in relation to 100 parts of D-psicose, a total amount of the erythritol and the stevia sweetener being less than 100 parts in relation to 100 parts of D-psicose, such that the taste of the D-psicose-containing sweetener is comparable to the taste of sucrose.

2. The method according to claim 1, wherein the sweetener comprises erythritol.

3. The method according to claim 1, wherein the sweetener comprises the stevia sweetener.

4. A method comprising adding the D-psicose-containing sweetener according to claim 1 to a food or drink to produce the food or drink containing the D-psicose-containing sweetener.

5. A sweetener having a taste comparable to a taste of sucrose, the sweetener comprising: D-psicose as a main component; and at least one selected from the group consisting of erythritol and a stevia sweetener, wherein the sweetener comprises 30 parts or more of erythritol in relation to 100 parts of D-psicose, or the sweetener comprises 0.05-1.5 parts of the stevia sweetener in relation to 100 parts of D-psicose, a total amount of the erythritol and the stevia sweetener being less than 100 parts in relation to 100 parts of D-psicose, such that the taste of the D-psicose-containing sweetener is comparable to the taste of sucrose.

6. The sweetener according to claim 5, wherein the sweetener comprises the stevia sweetener.

7. The sweetener according to claim 5, wherein the sweetener comprises erythritol.

8. A food or a drink, comprising the sweetener according to claim 5.

Description

EXAMPLE 1

(1) According to the formulations in table 1, samples were prepared by dissolving erythritol and D-psicose in water (Comparative Examples 1 and 2 and Test Examples 1 through 5).

(2) Herein, D-psicose used was supplied from the Rare Sugar Research Center, the National University Corporation Kagawa University.

(3) TABLE-US-00001 TABLE 1 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 5 D-Psicose 16.7 0.835 5.0 8.33 11.67 15.8 Erythritol 12.5 11.88 8.75 6.25 3.75 0.63 Water To 100 To 100 To 100 To 100 To 100 To 100 To 100

(4) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Test Examples 1 through 5 for sensory evaluation.

(5) The panel was composed of five males with refined taste in age 30 to 40 years old.

(6) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 2.

(7) TABLE-US-00002 TABLE 2 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 2 7 Example 1 Comparative 7 1 1 Example 2 Test 6 3 2 Example 1 Test 5 5 3 Example 2 Test 4 6 4 Example 3 Test 3 7 5 Example 4 Test 2 4 6 Example 5

(8) The results in Table 2 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness in the Test Examples 2 through 4; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness and the heavy taste in the Test Examples 2 through 4.

EXAMPLE 2

(9) According to the formulations in table 3, samples were prepared by dissolving xylitol and D-psicose in water.

(10) TABLE-US-00003 TABLE 3 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 5 D-Psicose 16.67 0.83 5.0 8.33 11.67 15.83 Xylitol 16.67 15.83 11.67 8.33 5.0 0.83 Water To 100 To 100 To 100 To 100 To 100 To 100 To 100

(11) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 5) for sensory evaluation.

(12) The panel was composed of five males with refined taste in age 30 to 40 years old.

(13) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 4.

(14) TABLE-US-00004 TABLE 4 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 2 1 Example 1 Comparative 7 1 7 Example 2 Test 2 4 2 Example 1 Test 3 6 3 Example 2 Test 4 7 4 Example 3 Test 5 5 5 Example 4 Test 6 3 6 Example 5

(15) The results in Table 4 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage, the balance in sweetness and the heavy taste in the Test Examples 2 through 4; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness in the Test Examples 2 through 4.

EXAMPLE 3

(16) According to the formulations in table 5, samples were prepared by dissolving aspartame and D-psicose in water.

(17) TABLE-US-00005 TABLE 5 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 5 D-Psicose 16.67 0.83 5.0 8.33 11.67 15.83 Aspartame 0.05 0.0475 0.035 0.025 0.015 0.0025 Water To 100 To 100 To 100 To 100 To 100 To 100 To 100

(18) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 5) for sensory evaluation.

(19) The panel was composed of five males with refined taste in age 30 to 40 years old.

(20) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 6.

(21) TABLE-US-00006 TABLE 6 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 7 2 7 Example 1 Comparative 1 1 1 Example 2 Test 2 4 2 Example 1 Test 3 5 3 Example 2 Test 4 6 4 Example 3 Test 5 7 5 Example 4 Test 6 3 6 Example 5

(22) The results in Table 6 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the balance in sweetness in the Test Examples 2 through 4; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage, the balance in sweetness and the heavy taste in the Test Examples 2 through 4.

EXAMPLE 4

(23) According to the formulations in table 7, samples were prepared by dissolving acesulfame K and D-psicose in water.

(24) TABLE-US-00007 TABLE 7 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 5 D-Psicose 16.67 0.83 5.0 8.33 11.67 15.83 Acesulfame K 0.05 0.0475 0.035 0.025 0.015 0.0025 Water To 100 To 100 To 100 To 100 To 100 To 100 To 100

(25) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 5) for sensory evaluation.

(26) The panel was composed of five males with refined taste in age 30 to 40 years old.

(27) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 8.

(28) TABLE-US-00008 TABLE 8 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 2 7 Example 1 Comparative 7 1 1 Example 2 Test 6 3 2 Example 1 Test 5 5 3 Example 2 Test 4 6 4 Example 3 Test 3 7 5 Example 4 Test 2 4 6 Example 5

(29) The results in Table 8 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness in the Test Examples 2 through 4; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness and the heavy taste in the Test Examples 2 through 4.

EXAMPLE 5

(30) According to the formulations in table 9, samples were prepared by dissolving maltitol, erythritol and D-psicose in water.

(31) TABLE-US-00009 TABLE 9 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 D-Psicose 16.67 0.66 6.67 10.0 16.0 Maltitol 6.25 6.0 3.75 2.5 0.25 Erythritol 6.25 6.0 3.75 2.5 0.25 Water To 100 To 100 To 100 To 100 To 100 To 100

(32) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 4) for sensory evaluation.

(33) The panel was composed of five males with refined taste in age 30 to 40 years old.

(34) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 10.

(35) TABLE-US-00010 TABLE 10 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 6 Example 1 Comparative 6 2 1 Example 2 Test 5 4 2 Example 1 Test 4 6 3 Example 2 Test 3 5 4 Example 3 Test 2 3 5 Example 4

(36) The results in Table 10 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness in the Test Examples 2 and 3; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness and the heavy taste in the Test Examples 2 and 3.

EXAMPLE 6

(37) According to the formulations in table 11, samples were prepared by dissolving acesulfame K, Sucralose and D-psicose in water.

(38) TABLE-US-00011 TABLE 11 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 D-Psicose 16.67 0.667 6.67 10 16 Acesulfame K 0.025 0.024 0.015 0.01 0.001 Sucralose 0.0083 0.008 0.005 0.0033 0.00033 Water To 100 To 100 To 100 To 100 To 100 To 100

(39) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 4) for sensory evaluation.

(40) The panel was composed of five males with refined taste in age 30 to 40 years old.

(41) The individual panelists scored and ranked the intensity and level in terms of the slow start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 12.

(42) TABLE-US-00012 TABLE 12 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 6 Example 1 Comparative 6 2 1 Example 2 Test 5 3 2 Example 1 Test 4 5 3 Example 2 Test 3 6 4 Example 3 Test 2 4 5 Example 4

(43) The results in Table 12 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness in the Test Examples 2 and 3; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness and the heavy taste in the Test Examples 2 and 3.

EXAMPLE 7

(44) According to the formulations in table 13, samples were prepared by dissolving acesulfame K, Sucralose, erythritol and D-psicose in water.

(45) TABLE-US-00013 TABLE 13 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 4 D-Psicose 16.67 0.667 4.167 6.67 15.67 Acesulfame K 0.0167 0.016 0.0125 0.01 0.001 Sucralose 0.0167 0.0053 0.0125 0.01 0.00033 Erythritol 4.167 4.0 3.125 2.5 0.25 Water To 100 To 100 To 100 To 100 To 100 To 100

(46) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 4) for sensory evaluation.

(47) The panel was composed of five males with refined taste in age 30 to 40 years old.

(48) The individual panelists scored and ranked the intensity and level in terms of the slow start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the sweeteners are shown in Table 14.

(49) TABLE-US-00014 TABLE 14 Results of sensory test of sweeteners Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 6 Example 1 Comparative 6 2 1 Example 2 Test 5 3 2 Example 1 Test 4 6 3 Example 2 Test 3 5 4 Example 3 Test 2 4 5 Example 4

(50) The results in Table 14 show that compared with Comparative Example 1 with no combination, the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness in the Test Examples 2 and 3; compared with Comparative Example 2, the sweeteners of the invention are improved in terms of the balance in sweetness and the heavy taste in the Test Examples 2 and 3.

EXAMPLE 8

(51) According to the formulations in table 15, sour drinks were prepared.

(52) TABLE-US-00015 TABLE 15 Formulations (unit: g) Comparative Examples Test Examples 1 2 1 2 3 D-Psicose 13.33 3.33 6.67 10 Stevia 0.02 0.015 0.01 0.005 Erythritol 5 3.75 2.5 1.25 Citric acid 0.1 0.1 0.1 0.1 0.1 Sodium citrate 0.02 0.02 0.02 0.02 0.02 Potassium chloride 0.02 0.02 0.02 0.02 0.02 Flavor 0.1 0.1 0.1 0.1 0.1 Water To 100 To 100 To 100 To 100 To 100

(53) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 3) for sensory evaluation.

(54) The panel was composed of five males with refined taste in age 30 to 40 years old.

(55) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the drinks are shown in Table 16.

(56) TABLE-US-00016 TABLE 16 Results of sensory test of drinks Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 5 Example 1 Comparative 5 2 1 Example 2 Test 4 3 2 Example 1 Test 3 5 3 Example 2 Test 2 4 4 Example 3

(57) The results in Table 16 show that compared with Comparative Example 1 with no combination, the drinks using the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness; compared with Comparative Example 2, the drinks are improved in terms of the balance in sweetness and the heavy taste.

EXAMPLE 9

(58) According to the formulations in table 17, cold confectioneries were prepared by routine methods.

(59) TABLE-US-00017 TABLE 17 Formulations (unit: g) Comparative Example Test Examples 1 2 1 2 3 4 5 orange juice 4.6 4.6 4.6 4.6 4.6 4.6 4.6 D-Psicose 30.0 5 10 15 20 25 Maltitol 15.0 12.5 10 7.5 5 2.5 Sucralose 0.01 0.0083 0.0067 0.005 0.0033 0.0017 Fiber sol 2 6.3 6.3 6.3 6.3 6.3 6.3 6.3 Palm oil 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Emulsifying agent 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Stabilizer 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Flavor 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Water To 100 To 100 To 100 To 100 To 100 To 100 To 100

(60) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 5) for sensory evaluation.

(61) The panel was composed of five males with refined taste in age 30 to 40 years old.

(62) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the cold confectioneries are shown in Table 18.

(63) TABLE-US-00018 TABLE 18 Results of sensory test of cold confectionaries Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 7 Example 1 Comparative 7 2 1 Example 2 Test 2 3 2 Example 1 Test 3 4 3 Example 2 Test 4 6 4 Example 3 Test 5 7 5 Example 4 Test 6 5 6 Example 5

(64) The results in Table 18 show that compared with Comparative Example 1 with no combination, the cold confectioneries using the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness; compared with Comparative Example 2, the cold confectioneries are improved in terms of the balance in sweetness and the heavy taste.

EXAMPLE 10

(65) According to the formulations in table 19, yogurts were prepared.

(66) TABLE-US-00019 TABLE 19 Formulations (unit: g) Comparative Example Test Examples 1 2 1 2 3 D-Psicose 10.0 2.5 5.0 7.5 Acesulfame K 0.03 0.0225 0.015 0.0075 Defatted milk powder 9.0 9.0 9.0 9.0 9.0 Fiber sol 2 3.0 3.0 3.0 3.0 3.0 Gelatin 0.3 0.3 0.3 0.3 0.3 Agar 0.2 0.2 0.2 0.2 0.2 Flavor 0.1 0.1 0.1 0.1 0.1 Water 71.4 81.37 Starter 6.0 6.0 6.0 6.0 6.0

(67) Five panelists drank the samples in the Comparative Examples 1 and 2 and the Present Inventions (Test Examples 1 through 3) for sensory evaluation.

(68) The panel was composed of five males with refined taste in age 30 to 40 years old.

(69) The individual panelists scored and ranked the intensity and level in terms of the start of the sweetness in the former stage, the good balanced sweetness and the heavy taste in the individual samples (in other words, greater numerical scores show higher ranks). The results of the sensory test of the yogurt are shown in Table 20.

(70) TABLE-US-00020 TABLE 20 Results of sensory test of yogurts Slow start of the sweetness in the former Balance of stage sweetness Heavy taste Comparative 1 1 5 Example 1 Comparative 5 2 1 Example 2 Test 4 3 2 Example 1 Test 3 5 3 Example 2 Test 2 4 4 Example 3

(71) The results in Table 20 show that compared with Comparative Example 1 with no combination, the yogurts using the sweeteners of the invention are improved in terms of the start of the sweetness in the former stage and the balance in sweetness; compared with Comparative Example 2, the yoghurts are improved in terms of the balance in sweetness and the heavy taste.

EXAMPLE 11

Sensory Test of Refreshing Feel

(72) It is understood that refreshing feel differs from the profile of dissolution heat actually measured with a meter, because refreshing feel depends on the particle size of a composition and the dissolution property thereof and also depends on the sweetness level, the sharpness in sweetness and the bodily taste of a food composition. Therefore, xylitol as a sugar alcohol actually giving refreshing feel and sucrose as a general sweetener as a comparison were used for a sensory test in humans.

(73) Six panelists drank 0.6 g of each of sugars, and ranked and scored the refreshing feel in three grades. (In other words, a smaller numerical score represents a higher rank.) The panel was composed of six males and females with refined taste in 20 to 50 years old. The results of the sensory test are shown in Table 21.

(74) TABLE-US-00021 TABLE 21 Results of D-psicose sensory test Refreshing feel in mouth Sucrose 3 D-Psicose 2 Xylitol 1

(75) The results in table 21 apparently show that D-psicose kept at the anhydrous state enhanced the oral refreshing feel when the D-psicose absorbed water. The dissolution heat of D-psicose was actually measured. The endothermic heat during dissolution was 27.4 cal/g. It was first revealed that D-psicose was characterized by such high negative dissolution heat. The dissolution heat was 4936 cal/mol per mol, and it was shown that D-psicose exerted an action almost similar to that of erythritol for use as an endothermic agent, which was at 5239 cal/mol. The sweetness of xylitol is closer to the sweetness of sucrose, than that of D-psicose. The sharp sweetness of xylitol may have influenced the evaluation of the oral refreshing feel.

EXAMPLE 12

(76) Then, a sensory test was done so as to verify whether or not the co-existence of xylitol with highly acclaimed refreshing feel with D-psicose could retain the refreshing feel and improve the balance in sweetness.

(77) Six panelists ingested 0.6 g xylitol, 0.6 g D-psicose, and 0.4 g xylitol+0.2 g D-psicose, and then ranked the refreshing feel thereof. In three grades, the refreshing feel was scored. Simultaneously, the panelists ranked the sweetness in the order of preferable sweetness in three grades. The panel was composed of six males and females with refined taste in 20 to 50 years old. The results of the sensory test are shown in table 22.

(78) TABLE-US-00022 TABLE 22 Results of sensory test of D-psicose Preferable Oral refreshing feel sweetness D-Psicose 3 2 Xylitol 1 3 D-Psicose + Xylitol 2 1

(79) Results in Table 22 show that the combined use of D-psicose and xylitol could retain the refreshing feel thereof to produce a preferable sweetness. It was shown that the combined use of D-psicose with the sugar alcohol could retain the refreshing feel of D-psicose and could also produce a preferable sweetness.

EXAMPLE 13

(80) As food materials bringing about refreshing feel, there have been known stimulant substances such as menthol, mint oil and peppermint oil. It is suggested that raw materials causing stimulation when humans ingest the raw materials may give preferable influences to the sweetness and refreshing feel of D-psicose.

(81) 5 mg of menthol was added to 1 g of the solid sweetener [D-psicose+xylitol (2:1)] in accordance with the invention. Then, the resulting mixture was ingested in trials, so that the refreshing feel was enhanced while the resulting sweetness was preferable. The combination thereof is preferably used for candies for throat soothing, gums, edible films, and oral compositions. The sweetener of the invention to which menthol is preliminarily added was in good taste balance compared with menthol added to D-psicose alone.

EXAMPLE 14

Chewing Gum Composition

(82) According to the composition list in table 23 (chewing gum), a chewing gum was prepared, to enclose the solid sweetener with the refreshing action in accordance with the invention [0.5 g of the sweetener of the invention (D-psicose+xylitol (2:1) per 2 g chewing gum).

(83) TABLE-US-00023 TABLE 23 Chewing gum Ingredient Ratio (%) Gum base 1 30.0 Gum base 2 30.0 Glutinous starch syrup Appropriate ratio pH adjuster Appropriate ratio Glycerin 3.5 Citric acid 3.5 Lemon flavor 3.0 Green tea extract 3 Yellow dye from safflower 0.3

EXAMPLE 15

Edible Film Composition

(84) According to the composition list in table 24 (water-soluble film), an edible film was prepared, on which the sweetener with the refreshing action was sprinkled in powder [0.5 g of the sweetener of the invention (D-psicose+xylitol 2:1) per 2 g edible film].

(85) TABLE-US-00024 TABLE 24 Edible film Ingredient Ratio (%) Film-forming agent 60.0 Hydrocolloid 3.0 Plasticizer 20.0 Flavor 10.0 Sugar alcohol Appropriate ratio

(86) Through the use of the crystalline D-psicose as a composition, the chewing gum and the edible film in Examples 14 and 15, respectively can get refreshing feel and fresh sweetness. It was shown that more tasteful chewing gum or edible film was obtained with the sweetener as a combination of D-psicose and a sugar alcohol in accordance with the invention.

(87) Existing pharmaceutical ingredients for common use in a mouthwash composition, for example cetylpyridinium chloride, triclosan, cineole, thymol, zinc chloride, methyl salicylate and vitamin E can be added to the edible film.

INDUSTRIAL APPLICABILITY

(88) It is a very important issue to develop a measure for reducing the intake of sucrose as one of major caloric sources and an important sweetener for cooking or to develop a sweetener as an alternative sucrose, which is at a low calorie and gives taste comparable to that of sucrose. Therefore, it can be provided a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, by improving the problems of D-psicose, such as the slow start of the sweetness of D-psicose and the heavy taste thereof when used at a large amount to modify the taste, so that the resulting sweeteners can widely be used in foods and drinks like sucrose.