Method of making a non-foaming low-calorie sweetening composition

Claim 1

An improved method for producing a readily dispersible, non-foaming, low-calorie bulked sweetener composition comprising a co-dried edible bulking agent, and a low-calorie sweetening composition which contains an effective amount of a defoaming agent so as to retard foaming and a sweetening agent selected from the group consisting of saccharin, cyclamates, and L-aspartic acid derivatives, and combinations thereof, comprising the steps of (a) forming a first sweetening solution of a minor amount of an edible bulking agent, and an amount of defoaming agent greater than or equal to the effective amount to retard foam basis the total bulk sweetening composition, and a sweetener selected from the group consisting of saccharin, cyclamates, and L-aspartic acid derivatives and combinations thereof; (b) spray drying the first sweetener solution; (c) forming a second sweetening solution containing a major amount of the edible bulking agent, and a quantity of defoaming agent from 0 to less than effective amount to retard foaming and a sweetener selected from the group consisting of saccharin, cyclamates, and L-aspartic acid derivatives and combinations thereof; (d) spray drying the second sweetening solution; (e) blending the spray dried first and second dried sweetening solutions to derive a total bulked sweetening composition containing an effective amount of defoaming agent to retard foaming and having minimal change in density and flowability compared to bulked sweetening compositions wherein all defoaming agents, sweetening agents, and bulking agents are dried together.