BR112019013436A2 - sweetening composition, use of sweetening composition, beverage, process for preparing a beverage and use of a combination - Google Patents

Abstract

the invention relates to a sweetening composition comprising a naturally sweet-tasting carbohydrate, a compound of stevia, rubusoside and tannin, in which component d) is present in an amount ranging from 1 mg / l to 400 mg / l. the invention also relates to a sweetening composition comprising a naturally sweet-tasting carbohydrate, a compound of stevia, rubusoside, tannin and oak extract or pomegranate extract. the invention further relates to a sweetening composition comprising acesulfame or aspartame, sucralose, a compound of stevia, saccharin or cyclamate, neo-hesperidin and tannin in an amount ranging from 1 mg / l to 400 mg / l. furthermore, the invention relates to a sweetening composition comprising a) 0.1 to 50 g / l of a natural sweet-tasting carbohydrate, b) 40 to 120 g / l of a natural sweet-tasting carbohydrate other than a) , and c) 30 to 300 mg / l of rubusoside. and, the invention is about using said sweetening compositions to sweeten and prepare drinks.

Description

SWEETENING COMPOSITION, USE OF SWEETENING, DRINKING COMPOSITION, PROCESS TO PREPARE A DRINK AND USE OF A COMBINATION [001] The present invention relates to sweetening compositions, their use for the propagation of syrups and sweetening drinks as well as the spread of said drinks.

[002] Common soft drinks usually contain significant amounts of natural sugars, such as sucrose, glucose, fructose or mixtures thereof. The caloric content of these natural sugars is usually in the range of 3.6 to 3.9 kcal / g. Many attempts have been made to reduce the calorie content of drinks, such as soft drinks. In some instances, natural sugars have been replaced by steviol glycosides. Some steviol glycosides have a sweetening powder that is about 240 to 400 times that of natural sugar sucrose. Steviol glycosides are derived from extracts from the leaves of the stevia plant (Stevia rebaudiana Bertoni). The four largest steviol glycosides found in the leaves of the stevia plant are stevioside (about 5 to 10% by weight), rebaudioside A (about 2 to 4% by weight), rebaudioside C (about 1 to 2% by weight) and dulcoside A (about 0.5 to 1% by weight). Additional steviol glycosides that are found in the extract of the leaves of the stevia plant, however, in very low quantities, are rebaudioside B, rebaudioside D and rebaudioside E. The common aglycon of all steviol glycosides is the steviol that belongs to the class of diterpenes .

[003] Unfortunately, drinks sweetened with steviol glycosides have some disadvantages that

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2/28 for many consumers invalidates the calorie content of conventional drinks. Steviol glycosides are known to cause a bitter and / or licorice-like aftertaste, in some instances also a metallic aftertaste. In addition, the sweet sensation is delayed to some extent, that is, the sweetening exhibits a so-called prolongation. In some cases, steviol glycosides are also responsible for a feeling of dry or attenuated taste.

[004] In document no. EP 2 519 118, sweetening compositions containing the sweetener and at least one sweetener intensifier chosen from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, dried glycosides by dammarane and the like. A suitable sweetener enhancer is reported to include stevia sweeteners, such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside D, rebaudioside F and dulcoside A. The at least one sweetener enhancer must be present in the composition in an amount at or below the sweetness detection limit level of the at least sweetener intensifier, and at least one sweetener and at least one sweetener intensifier are different.

[005] In document No. EP 2 386 211, the use of rubusoside to disguise, reduce or suppress an impression of bitter, sour and / or astringent taste of a substance with a bitter, sour and / or astringent taste. Compositions containing rubusoside must disguise, reduce or suppress in food products and pharmaceutical products the impression of bitter, sour and / or astringent taste of compounds, such as steviosides and rebaudioside A.

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3/28 [006] In addition, document ni WO 2008/049256 refers to a sweetened consumable product comprising a) at least 0.0001% of at least one sweetener, said sweetener including sucrose, fructose, glucose , high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotamo, sucralose, saccharin, or combinations thereof, where the said at least one sweetener or sweetener combination is present at a concentration above the sweetness detection limit at a concentration of at least isosweet to 2% sucrose, and b) at least one sweetener enhancer selected from the group consisting of naringin dihydrocalcona, mogrosidio V, swingle extract (Siraitia grosvenorii), rubusoside, rubus extract, stevioside and rebaudioside A. Each sweetening intensifier must be present in a concentration close to the de protection of its sweetness. For naringin dihydrocalcone, this concentration should be from 2 to 60 ppm, for rubusoside from 1.4 ppm to 5 6 ppm, for rubus extract from 2 ppm to 80 ppm, for mogrosidio V from 0.4 ppm to 12 , 5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm and for rebaudioside A from 1 to 30 ppm.

[007] In addition, many other attempts have been made to overcome the disadvantages mentioned above of steviol glycoside sweeteners, such as a bitter and / or licorice-like aftertaste, a feeling of dry or softened taste and / or a aftertaste sweet.

[008] For example, according to WO 2012/073121 A2, the bitter aftertaste of glycosides from

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4/28 steviol should be reduced or eliminated by reducing or eliminating rebaudioside C or dulcoside A or both of stevia compositions. However, it was found that the reduction of rebaudioside C and / or dulcoside A as such does not guarantee a reduction in a bitter aftertaste. In addition, even with stevia compositions that do not have rebaudioside C or dulcoside A, consumers experience a slow onset and, sometimes, even a longer duration of the sensation of sweetness.

[009] In document No. WO 2008/147726, it is described that a profile with a taste more similar to sugar must be obtained by the sweetening compositions comprising at least a) a sweetening enhancer, such as urea or thiourea, b) at least a sweetener comprising a carbohydrate sweetener, a high potency natural sweetener, a high potency synthetic sweetener or a combination thereof, such as rebaudioside compounds, sucralose, aspartame or acesulfame potassium and c) at least one taste enhancing composition sweet selected from the group consisting of carbohydrates, polyols, amino acids or mixtures thereof.

[0010] New sweetened drink formulations that do not exhibit a bitter aftertaste must be obtained according to document No. EP 2 474 240 Al using rebaudioside D and an acidulant comprising at least lactic acid and one of or both tartaric acid and citric acid and no phosphoric acid.

[0011] From document No. WO 2011/146463 A2, it can be derived that the bitterness in a sweet composition containing steviol glycosides must be disguised by incorporating an increased amount, in relation to compositions of

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5/28 naturally occurring, rebaudioside D.

[0012] Document No. EP 2 486 806 Al discloses a low-calorie orange juice drink that uses a mixture of 84% by weight rebaudioside A and 16% by weight rebaudioside D. Unlike an orange juice with low caloric content that was sweetened with a conventional stevia extract a pleasant taste similar to sucrose, a complete palate and no bitterness and no residual taste should be observed during the sensory evaluation. A similar result has been reported for a carbonated drink with zero calories.

[0013] According to document No. WO 2008/112967 A1, the residual metallic taste experienced with drinks containing conventional steviol glycosides must be disguised by the presence of anisic acid.

[0014] Furthermore, in document No. WO 2012/109585 Al, it is revealed that attributes, such as bitterness, residual sweet taste and licorice flavor of steviol glycosides, can be overcome by sweetening compositions that comprise a mixture of rebaudioside A, rebaudioside B and steviol glycosides, in particular, when the ratio between rebaudioside B and total steviol glycosides in the blend ranges from 0.5% to about 50% and, more preferably, from about 5% to about 40%.

[0015] Sucrose, which is a standard natural sweetener, has a characteristic time profile and intense sweetness. Although some artificial sweeteners have a faster onset of sweetness than sucrose, most artificial sweeteners, such as stevia compounds, not only have a significantly slower start but also exhibit a

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6/28 significantly longer duration than sucrose. The disadvantages mentioned above associated with the use of steviol glycosides have not yet been satisfactorily overcome. Therefore, it is desirable to obtain drinks that contain less or no natural sweetener and that have a more enhanced sweetness and aroma profile.

[0016] Consequently, there is still a need to provide low-calorie drinks that do not exhibit a delayed onset of sweetness and that, optionally, also do not have a bitter and / or licorice-like residual taste and / or that do not cause a feeling of understated or dry taste. Therefore, a major goal of the present invention is to obtain a similar time-sweetening profile, or even essentially identical to that of natural sugar, that is, a natural sweetening profile, in particular, with respect to both the beginning of sweetness and the its duration.

[0017] The problem underlying the present invention has surprisingly been solved by a sweetening composition according to a first embodiment comprising a) at least one naturally sweet-tasting carbohydrate, b) at least one stevia compound, c) rubusoside and / or at least one rubusoside and / or neohesperidine and / or thaumatin and / or ploretine and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least at least one rubusoside or neohesperidine derivative or at least one enzyme-treated steviol glycoside or any combination thereof, and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or composition or

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7/28 extract containing tannic acid and / or at least one tannic acid derivative in an amount, based on at least one tannin, in particular tannic acid and at least one tannic acid derivative.

[0018] With said first modality, at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative be present in an amount, based on at least one tannin, in particular tannic acid and at least one tannic acid derivative, in the range of 1 mg / 1 to 400 mg / 1, preferably in the range of 10 mg / 1 to 300 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1, if the composition of said first embodiment is an aqueous composition, in particular, in the form of a beverage.

[0019] Alternatively or simultaneously, said first modality of a sweetening composition can be characterized by the fact that, based on the total weight of component b), component c), in particular, rubusoside and / or at least one derivative rubusoside, and component d), in particular tannic acid and / or at least one tannic acid derivative, component b) is present in an amount in the range of 45 to 75% by weight, component c) in particular , rubusoside and / or at least one rubusoside derivative, is present in an amount in the range of 2 to 40% by weight, and component d), in particular, tannic acid and / or at least one tannic acid derivative, it is present in an amount in the range of 2 to 40% by weight, in which, in each case, the sum of components b), c) and d) always results in up to 100% by weight. The weight ranges are, in particular, applicable for a

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8/28 alternative embodiment in which the composition of said first embodiment represents a dry mixture, in particular, in the form of powder and / or particulate.

[0020] According to a preferred modality, in the alternative forms mentioned above the first modality of a sweetening composition, based on the total weight of component b), component c), in particular, the rubusoside and / or at least one derivative rubusoside, and component d), in particular tannic acid and / or at least one tannic acid derivative, component b) is present in an amount in the range of 50 to 70% by weight, in particular 55 to 65% by weight , component c), in particular rubusoside and / or at least one rubusoside derivative, is present in an amount in the range of 5 to 35% by weight, in particular 10 to 30% by weight, and component d) , in particular tannic acid and / or at least one tannic acid derivative, is present in an amount in the range of 5 to 35% by weight, in particular 10 to 30% by weight, in which in each case the sum of components b), c) and d) always results in up to 100% by weight.

[0021] The at least one natural sweet-tasting carbohydrate of the first modality in particular is sucrose. In addition, among the at least one stevia compound of the first modality, it is preferably selected from the group consisting of steviol glycosides, rebausides and mixtures thereof.

[0022] Among the compounds of component c) of the first modality of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative are preferred, with rubusoside being particularly preferred.

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9/28 [0023] The tannins in the meaning of the present invention must comprise polyphenols, in particular, polyphenols then called vegetables, which exhibit an astringent sensation. It is currently believed that the said astringent sensation is caused by a reaction of the binding of said polyphenols to proteins. For example, tannic acid coagulates endoperm and gelatin. Tannins typically have two or three hydroxyl phenolic groups on the phenyl ring. Tannins can be classified, for example, into pyrogallol tannins and catechol tannins. Tannins can also be classified into tannins then called hydrolysables, for example, based on ellagic acid and gallic acid and condensed tannins, for example, based on catechol. The tannins of the present invention can be derived from any of the classified groups mentioned above.

[0024] Suitable tannins include, for example elagitanines, such as punicalagina and geranii, and galotanins that belong to the class of hydrolyzable tannins, as well as stylbenoids, such as astringine or resveratrol. Ellagitanines typically contain several numbers of hexahydroxydiphenyl units (HHDP), as well as galloil units and / or sanguisorboyl units attached to a chemical portion of sugar. Suitable tannin representatives also comprise epigallocatechin gaiato, epicatechin gaiato and florotaninos.

[0025] Tannins can be hardened, for example, from oak or pomegranate extracts, in particular, pomegranate bark extracts. For example, gallic acid is found in microbolans, rhus, witch hazel, tea leaves, oak barrels.

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10/28 [0026] The composition or extract that contains at least one tannin, in particular tannic acid and / or at least one tannic acid derivative, can be derived from oak seeds, bark, pine cones, mulch and / or heartwood , pomegranate, chestnut, microbolans or napping, in particular, oak or pomegranate.

[0027] Tannic acid in the sense of the present invention, in particular, comprises polygalloyl glycoses and polygalloyl quinic acid esters with various chemical portions of galloyl per molecule, in particular, in a range of 2 to 12, in particular, 3 to 12, for example, decagaloyl glucose. Consequently, tannic acid in the sense of the present invention can be understood as, for example, formed by molecules of gallic acid and glucose. Tannic acid will normally be hydrolyzed to units of glucose and gallic acid and / or ellagic acid. In general, the term tannic acid means both an individual compound and a mixture of two or more compounds.

[0028] Steviol glycosides treated with enzymes include those steviol glycosides that have been treated with, for example, cyclomaltodextrin glucanotransferase (CGTase).

[0029] It was found that the compounds of component c) of the first embodiment of the present invention, in particular, rubusoside or a derivative of rubusoside or neohesperidine or steviol glycosides treated with enzyme and, even a more particular rubusoside, with the compositions of present invention help to improve the sweetening profile of it at the beginning so that the sensation of sweetening is turned to the real consumption of the composition of

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11/28 sweetening of a product containing said sweetening composition of the first embodiment of the present invention. Rubusosidio (CAS No: 64849-39-4) can be found in leaves of Rubus suaveissimus S. Lee (Chinese fennel). Rubusosides for the purposes of the present invention must also comprise enzyme-treated rubusosides.

[0030] With the sweetening compositions according to said first modality, it is preferable that at least one natural sweet-flavored carbohydrate, in particular sucrose, is present in an amount in the range of 5 to 80 g / 1, preferably in the range of 15 g / 1 to 70 g / 1 and, more preferably, in the range of 25 to 55 g / 1. Alternatively or in addition, in said sweetening compositions of the first rubusoside modality and / or at least one rubusoside derivative, it is preferably present in an amount in the range of 20 to 200 mg / 1, more preferably, in the range of 20 mg / 1 to 150 mg / 1 and, in particular, in the range of 30 to 125 mg / 1.

[0031] The problem underlying the present invention has also been solved by a sweetening composition, also called the second embodiment of a sweetening composition of the present invention, which comprises a) at least one naturally sweet-tasting carbohydrate, in particular sucrose, b ) at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebausides and mixtures thereof, c) rubusoside and / or at least one rubusoside and / or neohesperidine and / or thaumatin derivative and / or ploretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside or neohesperidine derivative or at least one

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12/28 steviol glycoside treated with enzyme or any combination thereof, d) tannic acid and / or at least one tannic acid derivative and e) oak extract and / or pomegranate extract.

[0032] Among the compounds of component c) of the second modality of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative are preferred, with rubusoside being particularly preferred.

[0033] In said second embodiment of the sweetening composition of the present invention, at least one naturally sweet-flavored carbohydrate, in particular sucrose, is preferably present in an amount in the range of 5 to 80 g / 1, more preferably, in the range of 15 g / 1 to 70 g / 1 and, in particular, in the range of 25 to 55 g / 1. Alternatively or in addition, in said sweetening compositions of the second rubusoside modality and / or at least one rubusoside derivative, it is preferably present in an amount in the range of 20 to 200 mg / 1, more preferably, in the range of 20 mg / 1 to 150 mg / 1 and, in particular, in the range of 30 to 125 mg / 1. In addition, again, alternatively or in addition to said second embodiment of the sweetening composition of the present invention, the total amount of tannic acid and / or at least one tannic acid derivative is preferably present in an amount in the range of 1 mg / 1 to 400 mg / 1, more preferably, in the range of 10 mg / 1 to 300 mg / 1 and, in particular, in the range of 25 to 250 mg / 1.

[0034] The problem underlying the present invention was also solved by a sweetening composition, also called the third modality of a

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13/28 sweetening of the present invention, which comprises a) acesulfame and / or aspartame, in particular acesulfame, b) sucralose and / or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebausids and mixtures thereof, and / or saccharin and / or cyclamate, c) neohesperidine and / or thaumatin and / or rubusoside and / or at least one derivative of rubusoside and / or ploretine and / or trilobatin and / or monatin and / or hesperetin, d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or the composition or extract containing tannic acid and / or at least one tannic acid derivative.

[0035] Among the compounds of component c) of the third modality of the sweetening composition of the present invention, neohesperidine and rubusoside are preferred, with neohesperidine being particularly preferred.

[0036] In this third modality, component d), based on at least one tannin, in particular, tannic acid and at least one tannic acid derivative, is present in an amount in the range of 1 mg / 1 to 400 mg / 1, preferably in the range of 10 mg / 1 to 300 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1.

Such a sweetening composition, according to the third embodiment of the invention, is particularly preferred, comprising a) acesulfame and / or aspartame, in particular acesulfame, b) sucralose or saccharin or at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebausides and mixtures thereof, c) neohesperidine and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or composition or

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14/28 extract containing tannic acid and / or at least one tannic acid derivative, where component d), based on at least one tannin, in particular tannic acid and at least one tannic acid derivative, is present in an amount in the range of 1 mg / 1 to 400 mg / 1, preferably in the range of 10 mg / 1 to 300 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1, if the composition of said third embodiment is an aqueous composition, in particular, in the form of a drink.

[0038] Alternatively or simultaneously, said third modality of a sweetening composition can be characterized by the fact that, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neohesperidine, and component d), in particular, tannic acid and / or at least one tannic acid derivative, component a) is present in an amount in the range of 10 to 50% by weight, component b) is present in an amount in the range of 15 to 65% by weight, component c) is present in an amount in the range of 0.1 to 4% by weight, and component d) is present in an amount in the range of 5 to 50 % by weight, in which, in each case, the sum of components a, b), c) and d) always results in up to 100% by weight.

[0039] According to the preferred modality, in the alternative forms mentioned above of the third modality of a sweetening composition, based on the total weight of component a), in particular acesulfame, component b), in particular, sucralose, component c ), in particular neohesperidine and component d), in particular tannic acid and / or at least one tannic acid derivative, component a) is present in an amount in the range of 15 to 45% by weight,

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15/28 in particular, 20 to 40% by weight, component b) is present in an amount in the range of 20 to 55% by weight, in particular, 30 to 45% by weight, component c) is present in a amount in the range of 0.2 to 3% by weight, in particular 0.5 to 2% by weight, and component d) is present in an amount in the range of 10 to 40% by weight, in particular, 15 to 35 % by weight, where in each case the sum of components a), b), c) and d) always results in up to 100% by weight.

[0040] Particularly preferable results regarding an improved sweetening profile, that is, a sweetening profile that approximates that of a natural sugar, or that is even essentially identical to the same, which is a so-called natural sweetening profile , are obtained with the third embodiment of the sweetening composition of the present invention in which component b) comprises or consists of sucralose, saccharin and cyclamate or, alternatively, in which component b) comprises or consists of at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebausides and mixtures thereof, saccharin and cyclamate.

[0041] In the sweetening compositions of the third embodiment of the invention, in particular, in the form of an aqueous composition, preferably in the form of a drink, acesulfame and / or aspartame is preferably present in an amount in the range of 25 to 250 mg / 1, more preferably, in the range of 50 to 200 mg / 1 and, in particular, in the range of 75 to 150 mg / 1. Alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, sucralose is preferably present in a

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16/28 amount in the range of 20 to 750 mg / l, more preferably, in the range of 40 mg / l to 550 mg / l and, in particular, in the range of 60 to 450 mg / l. In addition, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention and, also, in the preferred embodiment of the first and second embodiments, neohesperidine is preferably present in an amount in the range of 0.01 mg / la 20 mg / l, more preferably, in the range of 0.1 mg / l to 15 mg / l, in particular in the range of 1.0 to 10 mg / l. Alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, saccharin is preferably present in an amount in the range of 20 to 750 mg / l, more preferably in the range of 10 mg / l to 500 mg / l, in particular, in the range of 30 to 400 mg / l. Furthermore, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention cyclamate is preferably present in an amount in the range of 10 mg / l to 500 mg / l, more preferably in the range of 50 mg / l to 300 mg / l, in particular, in the range of 75 to 200 mg / l. In addition, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention and, also, in the preferred embodiment, of the first and second embodiments, thaumatin is preferably present in an amount in the range of 0.01 mg / l 10 mg / l, more preferably in the range of 0.05 mg / l to 5 mg / l, in particular in the range of 0.1 to 2 mg / l. Furthermore, alternatively or additionally, in said sweetening compositions of the third embodiment of the rubusoside invention and / or at least one rubusoside derivative is preferably present in an amount in the range of 5 to 200 mg / l, more preferably in the range of 10 mg / l to 150 mg / l, in

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17/28 particular, in the range of 20 to 125 mg / 1. In addition, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention and, also, in the preferred embodiment of the first and second embodiments, ploretine is preferably present in an amount in the range of 1 to 250 mg / 1, more preferably, in the range of 5 mg / 1 to 200 mg / 1 and, in particular, in the range of 10 to 150 mg / 1. In addition, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention and, also, in the preferred embodiment of the first and second embodiments, trilobatin is preferably present in an amount in the range of 0.1 to 250 mg / 1, more preferably, in the range of 1 mg / 1 to 200 mg / 1 and, in particular, in the range of 5 to 150 mg / 1. In addition, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention and, also, in the preferred embodiment of the first and second embodiments, monatin is preferably present in an amount in the range of 0.01 mg / 1 at 20 mg / 1, more preferably, in the range of 0.1 mg / 1 to 10 mg / 1 and in particular in the range of 0.05 to 5 mg / 1. Furthermore, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, hesperetin is preferably present in an amount in the range of 10 mg / 1 to 750 mg / 1, more preferably in the range of 10 mg / 1 1 to 500 mg / 1 and, in particular, in the range of 25 to 250 mg / 1.

[0042] In the sweetening compositions according to the first, second and third embodiments of the present invention, the at least one stevia compound is preferably a mixture comprising, in particular, consisting of rebaudioside A, rebaudioside B and rebaudioside D where, with

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18/28 based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the range of 80.0 to 99.0% by weight, rebaudioside B is present in an amount in the range of 0, 1 to 1.5% by weight, and rebaudioside D is present in an amount in the range of 0.9 to 18.5% by weight.

[0043] Furthermore, in the sweetening compositions according to the first, second and third embodiments of the present invention, the at least one stevia compound is preferably a mixture comprising, in particular, consisting of rebaudioside A, rebaudioside B and rebaudioside D in which, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount ranging from 85.0 to 95.0% by weight, rebaudioside B is present in an amount in the range of 0.2 to 1.2% by weight, and rebaudioside D is present in an amount in the range of 4.8 to 13.8% by weight.

[0044] Furthermore, in the sweetening compositions according to the first, second and third modality of the present invention, rebaudioside A is present in an amount in the range of 86.0 to 94.3% by weight, rebaudioside B is present in an amount in the range of 0.3 to 0.9% by weight, and rebaudioside D is present in an amount in the range of 5.4 to 13.1% by weight, in each case based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D.

[0045] In a particular preferred version of the sweetening compositions according to the first, second and third embodiments of the present invention rebaudioside A is present in an amount in the range of 90.5 to 94.0% by weight, rebaudioside B is present in an amount in the range of

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19/28

0.2 to 1.0% by weight and rebaudioside D is present in an amount in the range of 5.8 to 8.5% by weight, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, or [0046 ] rebaudioside A is present in an amount in the range of 90.9 to 94.4% by weight, rebaudioside B is present in an amount in the range of 0.2 to 0.5% by weight, and rebaudioside D is present in an amount in the range of 5.4 to 8.6% by weight, in each case based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D.

[0047] Steviolglycosides such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside and steviolbioside can be detected and determined according to HPLC-UV, as specified in JECFA ( 2010) steviol glycosides, FAO JECFA Monograph 10, FAO, Rome.

[0048] The problem underlying the present invention has also been solved by a sweetening composition, also called the fourth modality of a sweetening composition of the present invention, which comprises a) 0.1 to 50 g / 1 of a sweet-tasting carbohydrate natural, in particular, selected from the group consisting of natural sweet-tasting monosaccharides, b) 40 to 120 g / 1 of a natural sweet-tasting carbohydrate other than a), in particular selected from the group consisting of disaccharides natural sweet taste, and c) 30 to 300 mg / 1 rubusoside and / or at least one rubusoside derivative and / or 0.01 mg / 1 to 20 mg / 1, preferably in the range of 0.1 mg / 1 to 15 mg / 1 and, more preferably, and in the range of 1.0 to 10 mg / 1, neohesperidine, or 0.01 mg / 1 to 10 mg / 1, of

Petition 870190080954, of 8/20/2019, p. 22/34

20/28 preferably in the range of 0.05 mg / 1 to 5 mg / 1 and more preferably in the range of 0.1 to 2 mg / 1, thaumatin or 1 to 250 mg / 1, preferably in the range of 5 mg / 1 1 to 200 mg / 1 and more preferably in the range of 10 to 150 mg / 1, ploretine or 0.1 to 250 mg / 1, preferably in the range of 1 mg / 1 to 200 mg / 1 and more preferably in the range of 5 to 150 mg / 1, trilobatin or 0.01 mg / 1 to 20 mg / 1, preferably in the range of 0.1 mg / 1 to 10 mg / 1 and more preferably in the range of 0.05 to 5 mg / 1 1, monatin or 1 to 750 mg / 1, preferably in the range of 10 mg / 1 to 500 mg / 1 and more preferably in the range of 25 to 250 mg / 1, hesperetin or at least one steviol glycoside treated with enzyme or any mixture thereof, in particular rubusoside and / or at least one rubusoside and / or neohesperidine derivative and / or at least one enzyme-treated steviol glycoside.

[0049] Among the compounds of component c) of the fourth modality of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative are preferred, with rubusoside being particularly preferred.

[0050] Said versions of the fourth embodiment of the present invention are particularly preferred, comprising a) 0.5 to 30 g / 1 of a naturally sweet-tasting carbohydrate selected from the group consisting of naturally sweet-tasting monosaccharides, b) 70 to 110 g / 1 of a natural sweet-tasting carbohydrate selected from the group consisting of natural sweet-tasting disaccharides and c) 40 to 220 mg / 1 of rubusoside and / or at least one rubusoside derivative, or 0 , 1 mg / 1 to 15 mg / 1 and preferably 1.0 to 10 mg / 1 of neohesperidine or 0.05 mg / 1 to 5 of mg / 1 and,

Petition 870190080954, of 8/20/2019, p. 23/34

21/28 preferably 0.1 to 2 mg / 1 thaumatin or 5 mg / 1 to 200 mg / 1 and preferably 10 to 150 mg / 1 ploretin or 1 mg / 1 to 200 mg / 1 and, preferably 5 to 150 mg / 1 of trilobatin or 0.1 mg / 1 to 10 mg / 1 and preferably 0.05 to 5 mg / 1 of monatin or 10 mg / 1 to 500 mg / 1 and, preferably 25 to 250 mg / 1 hesperetin.

[0051] In the sweetening compositions of the first to fourth embodiments of the present invention, the at least one natural sweet-tasting carbohydrate is preferably selected from the group consisting of a natural sweet-tasting monosaccharide, a sweet-tasting disaccharide natural, a sugar alcohol with a sweet taste and a mixture of them. Although said natural sweet-flavored monosaccharide is preferably selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, said natural sweet-flavored disaccharide is preferably selected from the group consisting of sucrose, lactose, maltose and mixtures thereof. Furthermore, said sweet-flavored sugar alcohol is preferably selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol and mixtures thereof.

[0052] With the sweetening compositions of the first to fourth embodiments of the present invention, it is particularly preferable to use sucrose as the natural sweet-flavored disaccharide.

[0053] The sweetening compositions of the first to fourth embodiments of the present invention can still comprise at least one flavoring ingredient selected from the group consisting of galangal, cocoa, cinnamon, lemon,

Petition 870190080954, of 8/20/2019, p. 24/34

22/28 concentrate of lemon juice, coca leaf, orange, orange oil, japanese mint, pine, cardamom, apple, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds , mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, kola nut and kola nut extract or mixtures thereof.

[0054] In a particularly preferred embodiment, the sweetening compositions of the first to fourth embodiments of the present invention still comprise taurine and / or caffeine. Consequently, the sweetening compositions of the first to fourth embodiments of the present invention can be used to sweeten beverages, in particular, soft drinks or energy drinks.

[0055] Interestingly, the sweetening compositions of the present invention are also suitable for preparing precursor compositions in the form of a syrup that can be easily stored and transported and can be used on demand for the propagation of particular carbonated drinks.

[0056] The problem underlying the present invention has also been solved by a drink comprising a sweetening composition, according to any one of the first to the fourth embodiments of the present invention. In the present context, the sweetening composition, according to any one of the first to the fourth embodiments of the present invention, can then already represent an aqueous composition, in particular, a beverage. Alternatively, said sweetening composition according to any one of the first to fourth embodiments of the present invention, with no added water present, can also represent a dry mixture, in

Petition 870190080954, of 8/20/2019, p. 25/34

23/28 particular, in the form of powder and / or particulate. However, even if the sweetening composition, according to any of the first to fourth embodiments of the present invention, represents aqueous compositions, yet additional ingredients, such as flavors, flavoring agents or thickening agents can be added to form, for example, a commercial drink.

[0057] Suitable drinks, according to preferred modalities, are characterized by the fact that rebaudioside A, B and D in combination are present in the drink in a concentration in the range of 0.01 to 1.0 g / 1, from preferably, from 0.05 to 0.75 g / 1 and, more preferably, from 0.1 to 0.6 g / 1 (determined at ambient temperature and 0.01 MPa (bar)).

[0058] All such beverages according to the present invention are preferred, in which natural sweet-tasting carbohydrates and sweet-tasting sugar alcohols are preferably present in combination in the beverage at a concentration not above 40 g / 1, preferably , in the range of 5 g / 1 to 35 g / 1 and, more preferably, in the range of 10 g / 1 to 25 g / 1 (determined at ambient temperature and 0.01 MPa (bar)). The temperature of the environment in the sense of the present invention should mean room temperature, that is, a temperature in the range of 20 ° C to 25 ° C.

[0059] The drinks of the present invention comprise, in particular carbonated, soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, where cola-flavored soft drinks also include cola-flavored soft drinks. In addition, these drinks, when sweetened with the composition

Petition 870190080954, of 8/20/2019, p. 26/34

24/28 of sweetening in accordance with the present invention do not exhibit, or do not exhibit essentially, a slow onset of the sensation of sweetness, but provide a rather harmonic sweetening profile and do not have, or do not essentially have, a bitter aftertaste and / or similar to licorice.

[0060] Another benefit of the sweetening compositions of the first to the fourth embodiments of the present invention is the fact that drinks that contain, if they contain, natural sugars, such as sweet-tasting carbohydrates and / or flavored sugar alcohols can be obtained sweet in a very small amount.

[0061] The sweetening compositions of the first to the fourth embodiments of the present invention may also comprise, for example, when used with energy drinks, additional ingredients such as sodium citrate, glucuronolactone, inositol, at least one vitamin, for example, niacin , pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfide caramel, ammonia caramel, sulfide ammonium caramel or ascorbic acid or mixtures thereof.

[0062] The sweetening composition of the present invention can be used to sweeten beverages, in particular, soft drinks or energy drinks. The beneficial effects that arise from the use of the sweetening composition of the present invention can also, in particular, be obtained with carbonated drinks.

[0063] The problem of the present invention has also been solved by a method comprising the steps of a) providing a sweetening composition according to the first to fourth embodiments of the present invention b) providing water and

Petition 870190080954, of 08/20/2019, p. 27/34

25/28

c) mix components provided under a) and b). The process of the present invention comprises in particular the step (step

d)) carbonate the drink.

[0064] According to another embodiment, the process of the present invention may further comprise the step of adding at least one thickening agent, at least one natural sweet-tasting carbohydrate, at least one sweet-tasting sugar alcohol, at least one acid organic and / or at least one flavoring ingredient to the sweetening composition according to the first to fourth embodiments of the present invention or to a mixture comprising water and one of said sweetening compositions of the present invention. The components mentioned above can also be added to the water prior to mixing with any of said sweetening compositions of the present invention. In the present document, the definitions provided above for thickening agent, sweet-tasting natural carbohydrate, sweet-tasting sugar alcohol, organic acid and a flavoring ingredient are also applicable in terms of general information and preferred modalities.

[0065] In addition, it is also possible that carbohydrates with a natural sweet taste and / or at least one sugar alcohol with a sweet taste are added to the mixture comprising water and one of the first to fourth modalities of the sweetening compositions of the present invention before and / or after the carbonation step, preferably before the carbonation step.

[0066] The first to fourth embodiments of the sweetening compositions of the present invention as well as the drinks of the present invention, for example, soft drinks or

Petition 870190080954, of 8/20/2019, p. 28/34

26/28 energy drinks, in one embodiment, may also comprise common additives, such as amino acids, coloring agents, bulking agents, modified starches, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents or arbitrary mixtures thereof.

[0067] With the present invention, it has surprisingly been found that sweetening compositions that do not exhibit a slow onset of sweetening sensation are accessible. As an additional effect, it is also possible to obtain such sweetening compositions which do not have a bitter aftertaste and / or which also do not have a residual metallic taste. Furthermore, it has been surprisingly found that with the sweetening compositions of the present invention, a sweetening aroma or profile can be obtained that resembles that of drinks that have been sweetened with natural sugars, even with carbonated drinks. In addition, it was surprisingly found that with at least one tannin, in particular tannic acid and / or tannic acid derivatives, present in the compositions of the present invention, the sensations of long-lasting sweetness of artificial sweeteners such as compounds stevia can be shortened by providing a natural or essentially natural sensation and sweetness, which is a sweetening profile caused regularly by known high-calorie sugars.

[0068] Therefore, with the sweetening composition of the present invention it is possible to prepare beverages, in particular carbonated drinks, such as soft drinks and energy drinks which, although having a significantly reduced caloric content, exhibit an improved sweetness and a

Petition 870190080954, of 8/20/2019, p. 29/34

27/28 aroma profile and which, in a preferred mode, do not taste significantly different from conventional drinks that have been sweetened with natural sugars and / or artificial sweeteners. This also includes the fact that a sweetened sensation is perceived by the consumer early on. In addition, with a sweetening composition of the present invention, drinks can be obtained that do not have a tasteless or understated taste or taste.

[0069] In the sense of the present invention, artificial sweeteners must comprise all sweeteners other than natural sweeteners, such as natural monosaccharide and disaccharide sweeteners, for example, glucose and sucrose.

[0070] The drinks of the present invention comprise, in particular carbonated, soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, where cola-flavored soft drinks also include cola-flavored soft drinks. In addition, when these drinks are sweetened with the sweetening composition in accordance with the present invention, they do not exhibit, or do not exhibit, essentially a slow onset of the sensation of sweetness, but they do provide a fairly harmonic sweetening profile and do not, or do not, have they essentially have a bitter and / or licorice-like aftertaste.

That is, with the present invention, in particular, with the use of combined rubusoside and / or at least one derivative of rubusoside and / or neohesperidine and / or thaumatin and / or ploretine and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside and / or at least one rubusoside derivative and at least one tannin, in particular tannic acid

Petition 870190080954, of 8/20/2019, p. 30/34

28/28 and / or a tannic acid derivative, drinks are accessible which, although they have been sweetened or strained with artificial sweeteners, such as stevia compounds, exhibit a temporal sweetness profile in relation to the time of onset, duration, ie , duration and, if necessary, intensity of sweetness that is very similar to that of sucrose. Consequently, the present invention not only allows the slow start of, for example, stevia compounds to turn to that of sucrose, that is, thereby exhibiting a faster start, but also assists in significantly reducing the duration effect.

[0072] Although the modifications and changes may be suggested by persons skilled in the art, the applicant intends to incorporate into the patent guaranteed in this document all changes and modifications covered, as far as possible, by the scope of this contribution to the technique. The features of the present invention that are innovative are presented in detail in the appended claims. The resources disclosed in the present description and in the claims can be essential alone or combined for the realization of the invention in its different modalities.

Claims (13)

1 to 750 mg / 1 hesperetin or at least one enzyme-treated steviol glycoside or any mixture Petition 870190060117, of 06/27/2019, p. 15/33 1 to 250 mg / 1 of ploretin or trilobatin or 0.01 mg / 1 to 20 mg / 1 of monatin or 1. SWEETENING COMPOSITION, characterized by understanding a) at least one naturally sweet-tasting carbohydrate, in particular sucrose, b) at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, c) rubusoside and / or at least one rubusoside and / or neo-hesperidin and / or thaumatin and / or ploretine and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside , in particular, rubusoside or at least one rubusoside or neohesperidine derivative or at least one enzyme treated steviol glycoside or any combination thereof, and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative, in which component d), in particular , tannic acid and / or at least one tannic acid derivative, is present in an amount, based on at least one tannin, in particular tannic acid and at least one tannic acid derivative, in the range of 1 mg / la 400 mg / l, preferably in the range of 10 mg / l to 300 mg / l, more preferably, in the range of 25 to 250 mg / l, and / or where, based on the total weight of component b), component c), in particular, rubusoside and / or at least one rubusoside derivative, and component d), in particular, acid Petition 870190060117, of 06/27/2019, p. 8/33 2. SWEETENING COMPOSITION, according to claim 1, characterized by at least one natural sweet-flavored carbohydrate, in particular sucrose, being present in an amount in the range of 5 to 80 g / 1, preferably in the range of 15 g / 1 to 70 g / 1 and, more preferably, in the range of 25 to 55 g / 1, and / or in which rubusoside and / or at least one rubusoside derivative is / are present in an amount in the range of 20 at 200 mg / 1, preferably in the range of 20 mg / 1 to 150 mg / 1 and, more preferably, in the range of 30 to 125 mg / 1. 2/13 tannic and / or at least one tannic acid derivative, component b) is present in an amount in the range of 45 to 75% by weight, component c), in particular, rubusoside and / or at least one a rubusoside derivative, is present in an amount in the range of 2 to 40% by weight, and component d), in particular, tannic acid and / or at least one tannic acid derivative, is present in an amount in the range of 2 to 40% by weight, in which, in each case, the sum of components b), c) and d) always adds up to 100% by weight. 3/13 an enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside or neohesperidine derivative or at least one enzyme-treated steviol glycoside or any combination thereof, d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative, and e) oak extract and / or pomegranate extract, in particular, in which component d), in particular, tannic acid and / or at least one tannic acid derivative, is present in the amount in the range of 1 mg / 1 to 400 mg / 1, preferably in the range of 10 mg / 1 to 300 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1. 3. SWEETENING COMPOSITION, in particular, according to any one of claims 1 or 2, characterized by comprising a) at least one naturally sweet-tasting carbohydrate, in particular sucrose, b) at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, c) rubusoside and / or at least one derivative of rubusoside and / or neohesperidin and / or thaumatin and / or ploretin and / or trilobatin and / or monatin and / or hesperetin and / or at least Petition 870190060117, of 06/27/2019, p. 9/33 4/13 b) sucralose and / or at least one stevia compound, in particular, selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, and / or saccharin and / or cyclamate, c) neo-hesperidin and / or thaumatin and / or rubusoside and / or at least one derivative of rubusoside and / or ploretine and / or trilobatin and / or monatin and / or hesperetin, d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative in which component d), in particular, tannic acid and / or at least one tannic acid derivative, is present in an amount, based on at least one tannin, in particular tannic acid and at least one tannic acid derivative, in the range of 1 mg / 1 to 400 mg / 1, preferably in the range of 10 mg / 1 to 300 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1, and / or where, based on the total weight of component a) , in particular, acesulfame, component b), in particular, sucralose, component c), in particular, neo-hesperidin, and component d), in particular, tannic acid and / or at least one tannic acid derivative, component a ) is present in an amount in the range of 10 to 50% by weight, component b) is present in an amount in the range of 15 to 65% in component c) is present in an amount in the range of 0.1 to 4% by weight, and component d) is present in an amount in the range of 5 to 50% by weight, where, in each case, the sum of components a, b), c) and d) always adds up to 100% by weight. Petition 870190060117, of 06/27/2019, p. 11/33 4. SWEETENING COMPOSITION according to any one of the preceding claims, characterized in that, based on the total weight of component b), component c), in particular rubusoside and / or at least one rubusoside derivative, and component d ), in particular, tannic acid and / or at least one tannic acid derivative, component b) be present in an amount in the range of 50 to 70% by weight, in particular 55 to 65% by weight, component c ), in particular, rubusoside and / or at least one rubusoside derivative, be present in an amount in the range of 5 to 35% by weight, in particular 10 to 30% by weight, and component d), in particular, tannic acid and / or at least one tannic acid derivative, be present in an amount in the range of 5 to 35% by weight, in particular 10 to 30% by weight, in which, in each case, the sum of components b ), c) and d) always add up to 100% by weight. 5/13 5. SWEETENING COMPOSITION, characterized by understanding a) acesulfame and / or aspartame, Petition 870190060117, of 06/27/2019, p. 10/33 6/13 sucralose is present in an amount in the range of 20 to 750 mg / 1, preferably in the range of 40 mg / 1 to 550 mg / 1 and, more preferably, in the range of 60 to 450 mg / 1, and / or where neo-hesperidin is present in an amount in the range of 0.01 mg / 1 to 20 mg / 1, preferably in the range of 0.1 mg / 1 to 15 mg / 1 and, more preferably, in the range from 1.0 to 10 mg / 1, and / or in which saccharin is present in an amount in the range of 10 mg / 1 to 750 mg / 1, preferably in the range of 20 mg / 1 to 500 mg / 1 and, more preferably, in the range of 30 to 400 mg / 1, and / or in which cyclomate is present in an amount in the range of 10 mg / 1 to 500 mg / 1, preferably in the range of 50 mg / 1 to 300 mg / 1 and, more preferably, in the range of 75 to 200 mg / 1, and / or in which thaumatin is present in an amount in the range of 0.01 mg / 1 to 10 mg / 1, preferably in the range from 0.05 mg / 1 to 5 mg / 1 and, more preferably, in the range of 0.1 to 2 mg / 1, and / or in which rubusoside and / or at least one rubuso derivative side is / are present in an amount in the range of 5 to 200 mg / 1, preferably in the range of 10 mg / 1 to 150 mg / 1 and, more preferably, in the range of 20 to 125 mg / 1, and / or where ploretin is present in an amount in the range of 1 to 250 mg / 1, preferably in the range of 5 mg / 1 to 200 mg / 1 and, more preferably, in the range of 10 to 150 mg / 1, and / or in which trilobatin is present in an amount in the range Petition 870190060117, of 06/27/2019, p. 13/33 6. SWEETENING COMPOSITION according to claim 5, characterized in that, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neo-hesperidin, and component d), in particular, tannic acid and / or at least one tannic acid derivative, component a) be present in an amount in the range of 15 to 45% by weight, in particular 20 to 40% by weight, component b) is present in an amount in the range of 20 to 55% by weight, in particular 30 to 45% by weight, component c) is present in an amount in the range of 0.2 to 3% by weight, in particular, 0.5 to 2% by weight, and component d) be present in an amount in the range of 10 to 40% by weight, in particular 15 to 35% by weight, in which, in each case, the sum of components a), b), c) and d) always add up to 100% by weight. 7/13 from 0.1 to 250 mg / 1, preferably in the range of 1 mg / 1 to 200 mg / 1 and, more preferably, in the range of 5 to 150 mg / 1, and / or in which monatin is present in an amount in the range of 0.01 mg / 1 to 20 mg / 1, preferably in the range of 0.1 mg / 1 to 10 mg / 1 and, more preferably, in the range of 0.05 to 5 mg / 1, and / or where hesperetin is present in an amount in the range of 1 to 750 mg / 1, preferably in the range of 10 mg / 1 to 500 mg / 1 and, more preferably, in the range of 25 to 250 mg / 1. SWEETENING COMPOSITION according to either of claims 5 or 6, characterized in that component b) comprises or consists of sucralose, saccharin and cyclamate or in which component b) comprises or consists of at least one stevia compound, in particular , selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, saccharin and cyclamate. 8/13 banner in 90.5 to 94.0% by weight, in an amount at rebaudiosideo B be gift banner in 0.2 to 1.0% by weight and rebaudiosideo D be gift in an amount at banner in 5.8 to 8.5% by weight; or where, based on the total weight in rebaudiosideo THE, rebaudiosideo B and rebaudiosideo D, rebaudiosideo Being gift in an amount at banner in 90.9 to 94.4% by weight, rebaudiosideo B be gift in an amount at banner in 0.2 to 0.5% by weight and rebaudiosideo D be gift in an amount at banner in 5.4 to 8.6% by weight. 8. SWEETENING COMPOSITION according to any one of the preceding claims, characterized in that acesulfame and / or aspartame is present in an amount in the range of 25 to 250 mg / 1, preferably in the range of 50 to 200 mg / 1 and , more preferably, in the range of 75 to 150 mg / 1, and / or in which Petition 870190060117, of 06/27/2019, p. 12/33 9/13 thereof, in particular, rubusoside and / or at least one rubusoside and / or neo-hesperidin derivative and / or at least one enzyme-treated steviol glycoside. 9. SWEETENING COMPOSITION, according to any one of the preceding claims, characterized in that at least one stevia compound is a mixture comprising, in particular, consisting of rebaudioside A, rebaudioside B and rebaudioside D in which, based on total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the range of 80.0 to 99.0% by weight, in particular, in the range of 85.0 to 95.0% by weight and , more preferably, in the range of 86.0 to 94.3% by weight, rebaudioside B is present in an amount in the range of 0.1 to 1.5% by weight, in particular, in the range of 0.2 to 1 , 2% by weight and, more preferably, in the range of 0.3 to 0.9% by weight, and rebaudioside D is present in an amount in the range of 0.9 to 18.5% by weight, in particular, in from 4.8 to 13.8% by weight or from 5.4 to 13.1% by weight. 10/13 rhamnose, xylose, tagatose, galactose, and mixtures thereof, and / or in which the natural sweet-flavored disaccharide is selected from the group consisting of sucrose, lactose, maltose and mixtures thereof, and / or in that sweet-flavored sugar alcohol is selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol and mixtures thereof, and / or in which the natural sweet-flavored disaccharide is sucrose . 15. SWEETENING COMPOSITION, according to any one of the preceding claims, characterized by still comprising at least one flavoring ingredient selected from the group consisting of galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, japanese mint, pine, cardamom, apple, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, kola nut and kola nut extract or mixtures thereof, and / or which further comprises taurine and / or caffeine. 16. SWEETENING COMPOSITION, according to any one of the preceding claims, characterized in that said composition is a dry mixture, in particular, in powder and / or particulate form. 17. SWEETENING COMPOSITION according to any one of claims 1 to 15, characterized in that it still comprises water. 18. USE OF THE SWEETENING COMPOSITION, as defined in any of the preceding claims, Petition 870190060117, of 06/27/2019, p. 17/33 10. SWEETENING COMPOSITION according to any one of claims 1 to 9, characterized in that, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the Petition 870190060117, of 06/27/2019, p. 14/33 11/13 characterized by being for sweetening carbonated or non-carbonated drinks, in particular, soft drinks or energy drinks, or as carbonated or non-carbonated drinks, in particular, soft drinks or energy drinks. 19. USE OF THE SWEETENING COMPOSITION, as defined in any one of claims 1 to 17, characterized in that it is for preparing a syrup as a precursor in the propagation of a drink, in particular, carbonated, in particular, a soft drink or an energy drink. 20. USE OF THE SWEETENING COMPOSITION, as defined in any one of claims 1 to 17, characterized in that it is for preparing a drink, in particular, carbonated. 21. DRINK, in particular, carbonated drink characterized by comprising or consisting of the composition of sweetening, as defined in Any of them of claims 1 to 17. 22. DRINK, in a deal with the claim 21, characterized by rebaudiosideo THE, B and D, in combination, are present in the drink in a concentration in the range of 0.01 to 1.0 g / 1, preferably from 0.05 to 0.75 g / 1 and, more preferably, from 0.1 to 0.6 g / 1, and / or in which natural sweet-tasting carbohydrates and sweet-flavored sugar are present in combination in the drink at a concentration not above 40 g / 1, preferably in the range of 5 g / 1 to 35 g / 1 and, more preferably, in the range of 10 g / 1 to 25 g / 1. 23. DRINK according to either of claims 21 or 22, characterized in that it is a Petition 870190060117, of 06/27/2019, p. 18/33 11. SWEETENING COMPOSITION, characterized by comprising (a) 0.1 to 50 g / 1 of a natural sweet-tasting carbohydrate, in particular, selected from the group consisting of natural sweet-tasting monosaccharides, b) 40 to 120 g / 1 of a carbohydrate with a natural sweet taste other than a), in particular, selected from the group consisting of disaccharides with a natural sweet flavor, and c) 30 to 300 mg / 1 rubusoside and / or at least one rubusoside derivative or 0.01 mg / 1 to 20 mg / 1 neohesperidine or 0.01 mg / 1 to 10 mg / 1 thaumatin or 12/13 soda, in particular, a cola flavored or cola flavored soft drink, or an energy drink. 24. PROCESS FOR PREPARING A DRINK, as defined in any of claims 21 to 23, characterized by comprising the stages of a) providing a sweetening composition as defined in any one of claims 1 to 17, b) provide water and c) mix components provided under a) and b). 25. PROCESS, according to claim 24, characterized in that it further comprises the step (step d)) of carbonating the beverage. 26. A process according to either of claims 24 or 25, characterized in that it further comprises the step of adding at least one thickening agent, at least one natural sweet-tasting carbohydrate, at least one sweet-tasting sugar alcohol, at least an organic acid and / or at least one flavoring ingredient to the sweetening composition before mixing with water or to a mixture comprising water and the sweetening composition and / or to water before mixing with the sweetening composition, and / or in that natural sweet-tasting carbohydrates and / or at least a sweet-tasting sugar alcohol are added to the mixture comprising water and the sweetening composition before and / or after the carbonation step. 27. USE OF A COMBINATION, characterized by comprising i) rubusoside and / or at least one derivative of rubusoside and / or neo-hesperidin and / or thaumatin and / or ploretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular, Petition 870190060117, of 06/27/2019, p. 19/33 12. SWEETENING COMPOSITION, according to claim 11, characterized by comprising (a) 0.5 to 30 g / 1 of a naturally sweet-tasting carbohydrate selected from the group consisting of naturally sweet-tasting monosaccharides, b) 70 to 110 g / 1 of a natural sweet-flavored carbohydrate selected from the group consisting of disaccharides with a natural sweet taste, and c) 40 to 220 mg / 1 of rubusoside and / or at least one rubusoside derivative or 0.1 mg / 1 to 15 mg / 1 and preferably 1.0 to 10 mg / 1 of neo-hesperidin, or 0.05 mg / 1 to 5 mg / 1 and preferably 0.1 to 2 mg / 1 thaumatin or 5 mg / 1 to 200 mg / 1 and, preferably, 10 to 150 mg / 1 of ploretine or 1 mg / 1 to 200 mg / 1 and preferably 5 to 150 mg / 1 of trilobatin or 0.1 mg / 1 to 10 mg / 1 and preferably 0.05 to 5 mg / 1 of monatin or 10 mg / 1 to 500 mg / 1 and preferably 25 to 250 mg / 1 of hesperetin. 13. SWEETENING COMPOSITION, according to any one of the preceding claims, characterized in that at least one natural sweet-tasting carbohydrate is selected from the group consisting of a natural sweet-tasting monosaccharide, a natural sweet-tasting disaccharide, an alcohol of sweet-tasting sugar and a mixture of them. 14. SWEETENING COMPOSITION, according to claim 13, characterized in that the natural sweet-flavored monosaccharide is selected from the group consisting of fructose, glucose, mannose, Petition 870190060117, of 06/27/2019, p. 16/33 13/13 rubusoside or at least one rubusoside or neohesperidine derivative or at least one enzyme treated steviol glycoside or any combination thereof, and ii) at least one tannin, in particular tannic acid and / or at least one derivative of tannic acid or a composition or extract containing tannic acid and / or at least one tannic acid derivative, to summarize, in particular, with drinks, the prolonged sweetening of artificial sweeteners, in particular, stevia compounds and to change hatching the sensation of temporary sweetening of said artificial sweetener in relation to that of natural sugars, in particular, that of sucrose.