Sweetening and taste-masking compositions, products and uses thereof

A process for masking an unpleasant taste of an ingestible product that contains at least one unpleasantly tasting substance, comprising:

• adding to the ingestible product a taste-masking composition comprising neohesperidin dihydrochalcone and gamma-cyclodextrin, wherein a molar ratio of neohesperidin dihydrochalcone:gamma-cyclodextrin is comprised between 1.5:1 and 1:10, and wherein the at least one unpleasantly tasting substance is a bitter substance and/or an astringent substance which is selected from caffeine, ibuprofen, limonin, naringin, paracetamol, aspirin, potassium chloride, quercetin, quinine, theobromine, catechin, epigallocatechin gallate, epigallocatechin, epicatechin gallate, epicatechin, dextromethorphan, phenylephrine, guaifenesin, bismuth subsalicylate, soy protein, whey protein, pea protein, aspartame, sucralose, saccharin, stevia extracts and mixtures thereof.