BACKGROUND OF THE INVENTION

Field of the Invention

The present invention relates to sweetening compositions. More particularly, the present invention relates to synergistic sweetening compositions that include sucralose and purified extracts of stevia.

Related Background Art

High intensity sweeteners can provide the sweetness of sugar (although often with a slightly different taste), but because they are many times sweeter than sugar, only a small amount is needed to replace the sugar.

One high intensity sweetener is sucralose (i.e., 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose), which is about 600 times as sweet as sugar. Another is stevia, which has glycosides that are about 100 to about 500 times sweeter than sucrose.

When two or more components in a system produce a positive or negative effect above or below what is expected or predicted, there is synergy. That is, synergistic combinations of components produce results that are more effective or less effective than the predicted additive result for each component taken separately.

SUMMARY OF THE INVENTION

The present invention is directed to sweetening compositions comprising sucralose and a purified extract of stevia.

In one embodiment, the sweetening composition comprises sucralose and a purified extract of stevia selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, dulcoside B, and combinations thereof.

In another embodiment, the sweetening composition comprises sucralose and a purified extract of stevia wherein the sweetness contribution ratio of sucralose and the purified stevia extract is about 90:10 to about 10:90, respectively.

The present invention also includes a method of making a food or beverage product comprising the step of (a) including sucralose and a purified extract of stevia.

