MXPA01002874A - CO-CRYSTALLIZATION OF SUGAR AND N-[N-(3,3-DIMETHYLBUTYL)-1-&agr;-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER - Google Patents

Abstract

This disclosure relates to the co-crystallization of N-[N-(3, 3-dimethylbutyl)-1-&agr;-aspartyl]-L-phenylalanine 1-methyl ester with sugar in various ratios. The sugar co-crystallized sweetener is very soluble in water and has no dusting problems.

Description

( COCRYSTALLIZATION OF SUGAR AND ESTER 1 -METHYLLIC OF N- [N- (3,3- DIMETILBUTIL) -1-a-ASPARTIL1-L-PHENYLALANIN BACKGROUND OF THE INVENTION FIELD OF THE INVENTION This invention relates to a water-soluble and non-dusting composition of N- [N- (3,3- dimethylbutyl) -1- -aspartyl] -L-phenylalanine (neotame) co-crystallized sugar methyl ester. This invention also relates to a process for producing a water-soluble and non-powdered composition of co-crystallized neotame sugar, as well as to beverages, fluid dairy products, condiments, baked goods, glazes, bakery fillings, candies, chewing gums , or tabletop sweeteners prepared with the compositions of N-co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine ester of 1-methyl ester, and methods for preparing the same.

RELATED BACKGROUND TECHNIQUE The patent of E.U.A. No. 4,362,757 describes a crystallized sugar product that contains a substance sensitive to heat, acid or high content of invert sugar. Said crystallized sugar products They are said to be dry, granulated, free flowing, ungluttable and easily dispersible in water. Crystallized sugar products are formed by a 2 step process: prepare a premix of granulated or processed dry sugar base, with a substance sensitive to heat, acid or high content of invert sugar; and then co-crystallizing by concentration, a sugar syrup, adding a predetermined amount of the premix, and subjecting the mixture to impact shake. The use of high potency dipeptide sweeteners, such as neotame (approximately 8,000 times sweeter than sucrose), requires consideration of the ability to supply the sweetener and its solubility. In this way, effective means for delivering such high potency sweetener such as neotame in the desired compositions would be very useful. In particular, it is highly desirable to provide means to uniformly disperse a high potency dipeptide sweetener such as neotame, to avoid the "hot spots" of the high intensity sweetener.

This invention relates to the co-crystallization of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester with sugar at various ratios, resulting in increased solubility characteristics and improved supply. In addition, the products of this invention provide uniform dispersion of neotame in any application, thus avoiding "hot spots". The sugar-co-crystallized sweetening composition of this invention comprises sugar and 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine. The composition of this invention can be used, for example, as a sweetener for incorporation into processed foods and beverages, or as a tabletop sweetener. In a preferred embodiment of the sugar co-crystallized sweetener composition of the present invention, the N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester is present in an amount from 0. 001% to 50% by weight of the final product. More preferably, this scale is from 0.001% to 5%, and most preferably this scale is from 0.001% to 2.5%. Without being limited by theory, it is thought that the co-crystallized sugar sweetener composition may comprise agglomerates. In another preferred embodiment of this invention, the composition of N-co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine ester of sugar additionally comprises another sweetener, which is select from a natural sweetener, a high intensity sweetener, or a mixture thereof. The present invention is also directed to a process for preparing a co-crystallized sugar sweetening composition, which comprises the steps of mixing sugar with stirring water, heating the resulting mixture to about 120 ° C., seeding the mixture with a premix formed of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester and sugar, removing the mixture from the heat, and allowing the Mix cool with vigorous stirring. The present invention is also directed to a method for sweetening beverages, desserts, condiments, sweets, chewing gums and tabletop sweetening compositions, by adding a composition of 1-methyl ester of N- [N- (3,3-dimethylbutyl) - 1-a-aspartyl] -L-phenylalanine co-crystallized from sugar, in an amount effective to sweeten said composition. This invention is also directed to compositions such as beverages, fluid dairy products, condiments, baked goods, glazes, bakery fillings, confections and chewing gums containing the co-crystallized sugar sweetener composition of this invention, in an amount effective to sweeten the compositions The invention also includes tabletop sweeteners formed from the sugar-co-crystallized N- [N- (3,3- dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester composition of this invention.

DETAILED DESCRIPTION OF THE INVENTION The sugar used in the present invention is sucrose of formula C? 2H220n. For the purposes of this invention, the term "sugar" is used to refer to sucrose in its dry or syrup form.

The N- [N- (3,3-dimethylbutyl) -L-a-aspartyl] -L-phenylalanine 1-methyl ester used in the present invention has the formula: Salts and neotame complexes are also suitable for use in the present invention. The N- [N- (3,3-dimethylbutyl) -L-a-aspartyl] phenylalanine 1-methyl ester can be prepared by various methods. One such method comprises the steps of (i) treating a mixture of aspartame and 3,3-dimethylbutyraldehyde in an organic solvent with hydrogen in the presence of a hydrogen catalyst at an effective temperature and pressure to form a solution of organic ester solvent 1-N- [N- (3,3-dimethylbutyl) -La-aspartyl] -L-phenylalanine; (ii) filter the organic solvent solution to remove the hydroentangling catalyst; and (ii) forming an aqueous / organic solvent solution from the organic solvent solution to precipitate the N- [N- (3,3-dimethylbutyl) -L-aspartyl] -L- 1-methyl ester. phenylalanine from the aqueous / organic solvent solution. Preferably, the aqueous / organic solvent solution has an amount of organic solvent from about 17% to about 30% by weight of the aqueous / organic solvent solution. A particularly preferred organic solvent for use in this method is methanol. The precipitate is recovered using standard filtration techniques to provide highly purified purified N- [N- (3,3-dimethylbutyl) -L-a-aspartyl] -L-phenylalanine 1-methyl ester. This method of preparation is described in the patent of E.U.A. No. 5,728,862, the entire disclosure of which is incorporated herein by reference. In addition, the complete descriptions of the US patents. 5,480,668 and 5,510,508, also related to the synthesis and purification of N- [N- (3,3-dimethylbutyl) -L- -aspartyl] -L-phenylalanine 1-methyl ester, are incorporated herein by reference. One aspect of the present invention is a process for the preparation of a sugar-co-crystallized N- [N- (N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester composition. In the first step of this procedure, a sugar syrup is obtained. This can be achieved by obtaining a commercially available sugar syrup, or mixing sugar with water with agitation. Agitation may be provided by any conventional means. Typically, a sugar syrup that is approximately 67% sucrose and 33% water is commercially available. However, other sugar syrups with different concentrations of sucrose can also be used for the purposes of the present invention. In the second step of the process, the water is removed to produce a supersaturated sugar syrup. This is more easily achieved by heating the syrup with stirring, although any conventional method would suffice. The resulting syrup is maintained at a temperature of not less than about 120 ° C to prevent premature crystallization. The solids content of the resulting syrup is 95-58% by weight of the syrup. A dry premix comprising 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine or salt thereof and sugar is prepared. The weight ratio of neotame: sugar in this premix ranges from about 0.001: 1 to about 1: 1. Other components such as flavors or other high potency sweeteners in extremely small amounts may be added in this step, as long as the amount added does not adversely affect the overall flavor of the co-crystallized sugar sweetener composition. In the next step of the process of the present invention, a predetermined amount of premix is added to the syrup with vigorous mechanical shaking or impact shaking within a suitable crystallization zone, such as in a Hobart or Turbulizer mixer. Alternatively, the concentrated syrup may be added to a predetermined amount of the premix, and may be mixed in a similar manner. The amount of premix added can be varied, to result in final products with variable content of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl) -L-phenylalanine 1-methyl ester. In a preferred embodiment of the present invention, the N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester sweetener is present in an amount of 0.001% to 50%. % by weight of the final product. More preferably, this scale is from 0.001% to 5%, and more preferably this scale is from 0.001% to 2.5%. After the addition of the premix, the sugar syrup is removed from the heat. During crystallization, it is desirable to remove the heat of crystallization to avoid overheating within the crystallization zone. The heat of crystallization can be removed or dissipated by indirect heat exchange, for example, by surrounding the crystallization zone with a water jacket or, preferably, by forced air flow through the beater-crystallizer, for example, with a separator steam. The mixture is then cooled rapidly with vigorous stirring. Agitation is continued until the mixture is transformed, crystallized and agglomerated. When the mixture reaches the relatively dry agglomerate state, the resulting product is a homogeneous mixture of the co-crystallized sugar and N-1- (N- (3,3-dimethylbutyl) -1-a-aspartl] -L- methyl ester. phenylalanine The heat of latent crystallization is generally sufficient to evaporate the moisture, so that the composition of N-co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartl] -L-phenylalanine 1-methyl ester composition. of sugar is substantially dry. If desired, the sugar co-crystallized sweetener composition can be further dried. The physical structure of the sugar-co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester composition is highly dependent on the speed and temperature of agitation and crystallization , as well as the degree of sugar transformation. In general, the smaller the time the mixture goes at high temperature, the better it is. The N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester sweetener tends to degrade if it is maintained at a high temperature for a prolonged period. The sugar-free N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester compositions of the present invention are generally in the form of aggregates or agglomerates of sucrose associated intimately with the sweeteners of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester. The agglomerates form a loose and fine network joined together in their interfaces by means of point contact. Accordingly, the aqueous liquid can rapidly penetrate the porous mass of agglomerates, and release each of the particles that form the agglomerates. In this way, the particles are rapidly dispersed and / or dissolved in the aqueous liquid. In the 1-methyl N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine sugar ester of the present invention, the sweetener of N-1-methyl ester [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine is incorporated as an integral part of the sugar matrix, and there is no tendency for the N-1-methyl ester sweetener [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine is separated or set during handling, packing or storage. The resulting product is granulated, free-flowing, ungluttable, and is rapidly and evenly dispersed or dissolved in water. The sugar-co-crystallized N- [N- (3,3-dimethylmethyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester compositions of this invention are suitable for use in any food to replace natural sweeteners, as well as other high intensity sweeteners normally used as sweeteners. The term "food", as used herein, includes, for example, beverages, fluid dairy products, condiments, baked goods, glazes, bakery fillings, candy and chewing gums. Beverages include, without limitation, carbonated soft drinks (soft drinks), including cola, lemon-lime, root beer, intense citrus ("dew-like"), creamy and fruity soft drinks; soft drinks in powder form, as well as liquid concentrates such as syrups and concentrated fruit juices; coffee and coffee-based beverages, coffee substitutes and cereal-based beverages; teas, including dry-mixed products, as well as ready-to-drink teas (herbal and tea-leaf-based); fruit and vegetable juices and juice-flavored drinks, as well as juice drinks, nectars, concentrates, punch and "ades", sweetened and flavored waters, both carbonated and non-carbonated; sports / energy / healthy drinks; alcoholic beverages plus alcohol-free products and other low-alcohol products, including beer and malt beverages, cider and wines (non-sparkling, sparkling, fortified wines and wine refreshing beverages); other beverages processed with heating (infusions, pasteurization, ultra high temperature, ohmic heating or commercial aseptic sterilization) and hot filled packages; and cold-filled products obtained by filtration and other preservation techniques. Fluid dairy products include, without limitation, nonfrozen, partially frozen and frozen fluid dairy products such as, for example, milk, ice cream, sorbet and yoghurts. Seasonings include, without limitation, ketchup, mayonnaise, dressing, English sauce, fruit flavored sauce, chocolate sauce, tomato sauce, chili sauce, and mustard. Baked goods include, without limitation, cakes, cookies, pastries, breads, donuts, and the like. Bakery fillings include, without limitation, low or neutral pH fillings, high, moderate or low solids fillings, fruit or milk-based fillings (pudding or whipped cream type), hot or cold formed fillings , and fat-free or fat-saturated fillings. This invention is also directed to a sweetened food composition, as described above, containing an effective amount of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester. co-crystallized sugar of this invention, to sweeten the food composition. The determination of the amount of the co-crystallized sugar N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester composition to be added to the food composition, it can be easily determined by the person skilled in the art. The sugar-co-crystallized sweetening composition of the present invention can be used for this purpose, alone or in combination with known bulking agents. Suitable bulking agents include, but are not limited to, dextrose, maltodextrin, lactose, inulin, polyols, polydextrose, cellulose and cellulose derivatives, and organic acids including, but not limited to, citric acid and malic acid. Said product may be suitable for use especially for tabletop sweeteners and soft powder drinks. A tabletop sweetener comprising the present sugar crystallized sweetener composition may include any other ingredient commonly present in tabletop sweeteners to adapt the taste of the product to a specific end use. A tabletop sweetener comprising the present sugar co-crystallized sweetener composition can take any known form. Suitable forms include, but are not limited to, sachets that include the sweetener in granulated or powdered form, tablets, liquid sweeteners, and jars, sachets, pouches or other forms in which the sweetener can be measured, for example, in spoonfuls or shape of spoonfuls. The sugar-co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester compositions of this invention may also include known natural sweeteners, as well as other sweeteners high intensity Sweeteners that may be used include, without limitation, aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, Stevia derivatives, thaumatin, sucrose (liquid and granulated), high fructose corn syrup, syrup high conversion corn, crystalline fructose, glucose (dextrose), polyol sugar alcohols, invert sugar, and mixtures thereof. The following examples are given as an illustration of certain preferred embodiments of the invention, without implying any limitation thereof.

EXAMPLE 1 0.25% 1-methyl ester of N- | N- (3,3-di-methylbutyl) -L- -aspartin-L-phenylalanine (neotame) 150.0 g of sucrose and 30.0 g of water were mixed in a Dispermat. The solution was heated to 108 ° C, with another 10.0 g of water added after 13 minutes. The solution was removed from the heat. The solution was seeded with 0.3929 g of neotame, and mixed dry with 5.0 g of sucrose. The mixture was removed from the Díspermat, and transferred to the Hobart mixer for further mixing for 2 minutes. The resulting product was a neotame composition co-crystallized from sugar.

EXAMPLE 2 0.1125% 1-methyl ester of N-rN- (3,3-dimethylbutyl) -L-a-aspartip-L-phenylalanine (neotame) 195.0 g of sucrose and 100.0 g of water were mixed in a Dispermat The solution was heated to 125 ° C. The solution was removed from the heat. The solution was seeded with 0.2250 g of neotame, and mixed dry with 5.0 g of sucrose. The mixture was frothed. The mixture was removed from the Dispermat and transferred to a Hobart mixer to separate masses for 2 minutes. The resulting product was a neotame composition co-crystallized from sugar.

EXAMPLE 3 0.0125% 1-methyl ester of N-rN- (3,3-dimethylbutyl) -L-a-aspartip-L-phenylalanine (neotame) 195.0 g of sucrose and 100.0 g of water were mixed in a Dispermat. The solution was heated to 123 ° C. The solution was removed from the heat. The solution was seeded with 0.0250 g of neotame, and mixed dry with 5.0 g of sucrose. The mixture was frothed. The mixture was removed from the Dispermat and transferred to a Hobart mixer to separate masses for 2 minutes. The resulting product was a neotame composition co-crystallized from sugar.

EXAMPLE 4 2.4% 1-methyl ester of N-fN- (3,3-dimethylbutyl) -L-c / -aspartin-L-phenylalanine (neotame) 195.0 g of sucrose and 100.0 g of water were mixed in a Dispermat The solution was heated to 123 ° C. The solution was removed from the heat. The solution was seeded with 5.0 g of neotame, and mixed dry with 5.0 g of sucrose. The mixture was removed from the Dispermat and transferred to a Hobart mixer: for further mixing for 2 minutes. The resulting product was a neotame composition co-crystallized from sugar.

COMPARATIVE EXAMPLE 1 Cocrystallized sugar syrup 350.0 g of sucrose and 40.0 g of water were mixed and heated to 115 ° C. The solution was removed from the heat, and mixed with a Dispermat. Finally, the mixture was transferred to a Hobart mixer for further agitation.

Uniformity Samples 1 to 3 were sampled from the material prepared according to example 1. Samples 4 to 6 were sampled from the material prepared according to example 2.

Samples 7 to 9 were sampled from the material prepared according to example 3. Samples 10 to 12 were sampled from the material prepared according to example 4.

TABLE 1 TABLE 2 The above results demonstrate that neotame is mixed in liquid state with sucrose with good uniformity at low levels.

Flavor Profile 1 The previously crystallized sugar neotame compositions prepared above were dissolved in water at a concentration to deliver 6 ppm of neotame, and compared with a sugar solution crystallized with 0% neotame.

TABLE 3 Identification of the sample The samples were prepared and kept refrigerated before the taste test was carried out. The samples were kept at room temperature when they were served. The samples were tested by a trained test panel. The taste test results indicate that the co-crystallized N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester compositions of the present invention are substantially similar with respect to the flavor profile, compared to pure sucrose.

Test profile 2 The flavor profile of co-crystallized sugar samples was compared with neotame at varying ratios, with the flavor profiles of dry mixtures of neotame and sugar at the same ratios.

TABLE 4 Identification of the sample * The percentages indicate contribution of sweetness and without solids content.

The dry-mixed samples were prepared by weighing the appropriate amount of sucrose, and mixing thoroughly with the corresponding volume of the neotame supply solution (at 20 ppm) and water at room temperature. The co-crystallized samples were prepared by weighing the appropriate amount of dry solids, and mixing with water at room temperature until they were completely dissolved. The co-crystallized samples were processed to provide the same ratio of ppm of neotame /% sucrose per mixture as in the samples mixed in dry. The samples were tested by a trained test panel. The taste test results indicate that the flavors of the co-crystallized N- [N- (N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester samples were very similar to the profiles of the samples mixed in dry to the three relationships tested. Other variations and modifications of this invention will be obvious to those skilled in the art. This invention will not be limited, except as described in the following claims.

Claims (42)

NOVELTY OF THE INVENTION CLAIMS

1. - A sugar-co-crystallized sweetening composition comprising sugar and 1-methyl ester of N- [N- (3,3-d.methylbutyl) -1-a-aspartyl] -L-phenylalanine, or salt thereof.

2. The sugar-co-crystallized sweetening composition according to claim 1, further characterized in that the weight ratio of 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartl] -L-phenylalanine: sugar is from about 0.001: 1 to about 1: 1.

3. The sugar-co-crystallized sweetening composition according to claim 1, further characterized in that the amount of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester in a final product it is from 0.001% to 50% by weight.

4. The sugar-co-crystallized sweetening composition according to claim 3, further characterized in that the amount of 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine in a final product it is from 0.001% to 5% by weight.

5. The sugar-co-crystallized sweetening composition according to claim 3, further characterized in that the amount of N- [N- (3,3-d.methylbutyl) -1-a-aspartyl] -1-methyl ester phenylalanine in a final product is from 0.001% to 2.5% by weight.

6. - The sugar-co-crystallized sweetening composition according to claim 1, further characterized in that said composition comprises agglomerates.

7. The sugar-co-crystallized sweetening composition according to claim 1, further characterized in that it comprises another sweetener selected from the group consisting of a high-intensity sweetener, a natural sweetener, or a mixture thereof.

8. The co-crystallized sugar sweetening composition according to claim 7, further characterized in that said high intensity sweetener or said natural sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, derivatives of Stevia, thaumatin, sucrose (liquid and granulated), high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose (dextrose), polyol sugar alcohols, invert sugar, and mixtures thereof.

9. The sugar-co-crystallized sweetening composition according to claim 1, further characterized in that it comprises a bulking agent selected from the group consisting of dextrose, maltodextrin, lactose, inulin, polyols, polydextrose, cellulose, cellulose derivatives and organic acids .

10. A process for preparing a sweetened sugar sweetener composition, characterized in that it comprises the steps of: a) mixing sugar with water with agitation to form a mixture; b) heating said mixture to approximately 120 ° C; c) seeding said mixture with a premix comprising N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine 1-methyl ester or salt thereof and sugar; d) removing said mixture from the heat; and e) allowing the mixture to cool with vigorous stirring.

11. The process for preparing a sugar-co-crystallized sweetening composition according to claim 10, further characterized in that the weight ratio of 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a- aspartyl] -L-phenylalanine: sugar in said premix is from about 0.001: 1 to about 1: 1.

12. The process for preparing a sugar-co-crystallized sweetening composition according to claim 10, further characterized in that the amount of 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine and sugar in a final product, is from 0.001% to 50% by weight.

13. The process for preparing a sugar co-crystallized sweetener composition according to claim 12, further characterized in that the amount of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl 1-methyl ester] -L-phenylalanine and sugar in a final product, is from 0.001% to 5% by weight.

14. The process for preparing a co-crystallized sugar sweetening composition according to claim 13, further characterized in that the amount of 1-methyl ester of N- [N- (3,3-dimethylbutyl) -1-a-aspartyl] -L-phenylalanine and sugar in a final product, is from 0.001% to 2.5% by weight.

15. The process for preparing a sugar co-crystallized sweetener composition according to claim 10, further characterized in that said composition comprises agglomerates.

16. A method for sweetening a beverage, including in said beverage a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said beverage.

17. The method according to claim 16, further characterized in that said beverage is selected from the group consisting of carbonated soft drinks (soft drinks), soft drinks powder, coffees, teas, juices, sweetened and flavored waters, sports drinks / energetic / healthy, alcoholic beverages, processed drinks with heating, hot-filled packaging and cold-filled drinks.

18. A method for sweetening a fluid dairy product, including in said fluid dairy product a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said fluid dairy product.

19. The method according to claim 18, further characterized in that said fluid dairy product is selected from the group consisting of non-frozen, partially frozen and frozen milk, ice cream, sorbet and yoghurts.

20. - A method for sweetening a seasoning, including in said condiment a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said seasoning.

21. The method according to claim 20, further characterized in that said seasoning is selected from the group consisting of ketchup, mayonnaise, dressings, English sauce, tomato sauce, chili sauce, and mustard.

22. A method for sweetening a baked goods, including in said baked goods, a co-crystallized sugar sweetening composition according to claim 1, in an amount effective to sweeten said baked goods.

23. The method according to claim 22, further characterized in that said baked goods is selected from the group consisting of cakes, cookies, pastries, breads and donuts.

24. A method for sweetening a glaze, including in said glaze a sugar co-crystallized sweetening composition according to claim 1, in an amount effective to sweeten said icing.

25. A method for sweetening a bakery filling, including in said bakery filling a co-crystallized sugar sweetening composition according to claim 1, in an amount effective to sweeten said bakery filling.

26. - The method according to claim 25, further characterized in that said bakery filling is a low or neutral pH filling, a high, moderate or low solids filling, a filling based on fruit or milk, a filling formed hot or cold, and a filling without fat or saturated with fat.

27. A method for sweet sweetening or chewing gum, including in said candy or chewing gum a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said candy or chewing gum.

28. A method for sweetening a table-top sweetener, including in said table-top sweetener a sweetened sugar-sweetening composition according to claim 1, in an amount effective to sweeten said table-top sweetener.

29. A sweetened beverage comprising a sugar co-crystallized sweetening composition according to claim 1, in an amount effective to sweeten the beverage composition.

30. The sweetened beverage according to claim 29, further characterized in that said beverage is selected from the group consisting of carbonated soft drinks, soft drinks in powder form, coffees, teas, juices, sweetened and flavored waters, sports / energy drinks / healthy, alcoholic beverages, processed drinks with heating, hot filled packaging and cold filled drinks.

31. - A sweetened fluid dairy product comprising a sugar co-crystallized sweetener composition according to claim 1, in an amount effective to sweeten said fluid dairy product composition.

32. The sweetened fluid dairy product according to claim 31, further characterized in that said fluid dairy product is selected from the group consisting of frozen, partially frozen and frozen milk, ice cream, sorbet and yoghurts.

33. A sweetened condiment comprising a sweetened sugar sweetener composition according to claim 1, in an amount effective to sweeten said seasoning composition.

34. The sweetened condiment according to claim 33, further characterized in that said seasoning is selected from the group consisting of ketchup, mayonnaise, dressings, English sauce, tomato sauce, chili sauce, and mustard.

35. A sweetened baked goods comprising a sugar co-crystallized sweetener composition according to claim 1, in an amount effective to sweeten said baked goods.

36. The sweetened baked goods according to claim 35, further characterized in that said baked goods are selected from the group consisting of cakes, cookies, pastries, breads and donuts.

37. - A sweetened glaze comprising a sugar co-crystallized sweetening composition according to claim 1, in an amount effective to sweeten said icing. 38.- A sweetened bakery filling comprising a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said bakery filling. 39. The sweetened bakery filling according to claim 38, further characterized in that said bakery filling is a low or neutral pH filler, a high, moderate or low solids filler, a fruit-based filler or milk, a filling formed in hot or cold, and a filling without fat or saturated with fat. 40.- A sweet or sweetened chewing gum comprising a sweetened sugar sweetening composition according to claim 1, in an amount effective to sweeten said sweet or chewing gum composition. 41. A tabletop sweetener comprising a sweetened sugar sweetener composition according to claim 1, in an amount effective to sweeten said tabletop sweetener. 42.- A tabletop sweetener comprising a sugar co-crystallized sweetener composition according to claim 1.