Similarly Example 10 shows that in series (b) the addition of 0.41 parts by weight of a mixture of D-glucuronic acid and D-galactose gave a sweetness equivalent to that obtained by adding 0.8 parts by weight of D-galactose or 0.04 parts by weight of D-glucuronic acid. The figure of 0.41 parts by weight is made up of 0.40 parts by weight of D-galactose (50% of the amount of D-galactose needed by itself) and 0.01 parts by weight of D-glucuronic acid (25% of the amount needed by itself) giving a total modifier component of 75% of the amount used singly. Similar results were obtained when D(+)-arabitol, xylitol, lactulose or D(+)-galactosamine was used in place of D-galactose and/or another D-aldohexuronic acid or derivative thereof was used in place of D-glucuronic acid. L-gulose and D-fucose could also be used instead of D-galactose, but at the same level as the D-aldohexuronic acid.
