used for testing the organoleptic properties table i______________________________________taste modifier taste observed______________________________________1 maltol noticeable lingering taste2 ethyl maltol good sweetness slight taste of ethyl maltol3 monosodium glutamate sharp meaty flavorinosinate 5 39 excellent taste no lingering tasteguanylate 5 39 5 sodium acetate reduced lingering taste6 sodium chloride slightly salty taste reduced lin gering taste7 glycine excellent taste lingering not noticeable8 calcium sulfate chloride lingering is reduced cloudiness or other calcium salts appears in the solution______________________________________ sodium chloride and monosodium glutamates well known and accepted taste modifiers are unacceptable as taste modifiers with the nhdc composition while glycine and the sodium inosinateguanylate are most preferred a suitable reactor vessel was charged with 10 g of nhdc and 50 g of sorbitol and then 0 7 g of citric acid added and the resulting solution was heated to 120 u00b0 c to 140 u00b0 c for 20 minutes and then cooled the reaction product was dried and powdered by the usual method and was sieved into a 200 to 300 mesh sieve 10 g of this mixture were easily soluble in 75 cc of water at 12 u00b0 c the aqueous solution was clear and colorless and had based on the dry substance 200 times the sweetening power of crystalline sugar and had minimal menthol taste it is advantageously used for sweetening of foodstuffs and does not exhibit any damaging or unpleasant side effects the acidulant like malic or citric acid is incorporated to lower the ph to less than 6 5 in order to remove.