A sweetening composition includes a mixture of isomaltulose as a major component and a sweetener as a minor component, wherein the sweetener is one or more selected from the group consisting of stevia, luo han guo (monk fruit), pentadin, brazzein, monellin, thaumatin, sucralose, aspartame, acesulfame potassium, saccharin, neotame, and advantame, and wherein the sweetening composition has a relative sweetness which is the same as regular sugar.
