| abstract |
The invention relates to novel sweetening salts with good thermal stability and low moisture content, especially to a novel crystalline modification of the salt obtained from aspartic and acesulfamic acid. The salts are used in food, pastry and confectionery, candy and chewing gum compositions. Sweetening salts consisting of a sweetener derived from aspartic acid and an intense sweetener which is an aspartic acid derivative are prepared by mixing the two components in the presence of a strong acid and heating to 40-700C for at least 1 minute to obtaining a precipitate. The precipitate is then separated, for example, by filtration, and dried. |