BRPI0618928A2 - milk composition - Google Patents

Abstract

MILK COMPOSITION The present invention in general concerns dairy compositions that comprise low-calorie or low-calorie high-power sweeteners and methods of making and using them. In particular, the present invention relates to different dairy compositions that comprise at least one natural and / or synthetic high calorie non-calorie or low calorie sweetener, at least one composition that improves the sweet taste and a dairy product. The present invention also relates to milk compositions and methods that can improve the flavors of high-calorie sweeteners or low-calorie natural and / or synthetic low-calorie sweeteners for communicating a flavor or characteristic more similar to sugar. In particular, milk compositions and methods provide a time profile more like that of sugar, including initial sweetness and prolonged sweetness and / or a flavor profile more like that of sugar.

Description

"MILK COMPOSITION"

FIELD OF INVENTION

The present invention generally relates to a dairy composition comprising a high potency sweetener composition with improved time profile and / or flavor profile.

BACKGROUND OF THE INVENTION

Natural calorie sugars such as sucrose, fructose and glucose are heavily used in the beverage, food, pharmaceutical and oral hygiene / cosmetics industries because of their pleasant taste. In particular, sucrose communicates a desirable taste to consumers. Although sucrose provides superior sweetness characteristics, it is caloric. While calories are required for proper body functions, there is a need in the marketplace to provide sugar-flavored alternative low-calorie or low-calorie sweeteners to consumers with sedentary lifestyles or those who are calorie conscious. However, in general, non-caloric or low-calorie sweeteners have associated undesirable consumer flavors such as delayed initial sweetness; lingering sweet flavor remaining; bitter taste; metallic taste; astringent flavor; soda flavor; licorice-like flavor; and / or the like.

For example, the sweet flavors of natural and / or synthetic high potency sweeteners are slower at first and longer in duration than the sweet taste produced by sugar and thus changes the taste balance of a food composition. Because of these differences, the use of a natural high potency sweetener to replace a bulk sweetener such as sugar in a food or beverage causes an unbalanced temporal profile and / or flavor profile. In addition to the difference in time profile, high potency sweeteners generally exhibit (i) lower maximum response than sugar, (ii) unpleasant tastes including bitter, metallic, cold, astringent, licorice-like flavor, etc. and / or (iii) sweetness that decreases in iterative taste. It is well known to those skilled in the food / beverage formulation art that changing the sweetener into a composition requires flavor rebalancing and other flavor components (e.g., acidulants). If the taste profile of natural and synthetic high potency sweeteners could be modified to impart specific desired taste characteristics to be more like sugar, the type and variety of compositions that can be prepared with this sweetener would be significantly expanded. Accordingly, it would be desirable to selectively modify the taste characteristics of natural and synthetic high potency sweeteners.

SUMMARY OF THE INVENTION

In general, this invention addresses the needs described above by providing a dairy composition having an improved temporal profile and / or flavor profile and a method for improving the temporal profile and / or flavor profile for dairy compositions. In particular, this invention improves the temporal profile and / or flavor profile by communicating a sugar profile and / or flavor profile more closely. More particularly, this invention comprises a dairy composition comprising a dairy product; at least one high potency sweetener; and at least one sweet taste enhancing composition.

The objects and advantages of the invention will be set forth in part in the following description, or may be obvious from the description, or may be learned by practicing the invention. Unless otherwise defined, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. While methods and compositions similar or equivalent to those described herein may be used in the practice of the present invention, suitable methods and compositions are described without intending that any such methods and compositions will limit the invention contained herein.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diffraction scan of radius χ in the shape powder.

1 rebaudioside polymorphic A in a plot of the scatter intensity versus scatter angle 2Θ according to an embodiment of this invention.

Fig. 2 is a diffraction scan of radius χ in the powder of Form

Polymorphic rebaudioside A in a plot of the scatter intensity versus scatter angle 2Θ according to an embodiment of this invention.

Fig. 3 is a χ ray diffraction scan on the powder of polymorphic rebaudioside Form 3A in a plot of the scatter intensity versus scatter angle 2Θ in accordance with one embodiment of this invention.

Fig. 4 is a diffraction scan of radius χ in the powder of Form

Rebaudioside A polymorphic B in a plot of the scatter intensity versus the scatter angle 2 acordo according to an embodiment of this invention.

Fig. 5 is a diffraction scan of radius χ in the powder of Form

Polymorphic rebaudioside A in a plot of scatter intensity versus scatter angle 2Θ according to one embodiment of this invention.

DETAILED DESCRIPTION OF THE INVENTION Reference will now be made in detail to the presently preferred embodiments of the invention. Each example is provided by way of explanation of embodiments of the invention, not limitation of the invention. Indeed, it will be apparent to those skilled in the art that various modifications and variations may be made in the present invention without departing from the spirit or scope of the invention. For example, features illustrated or described as part of one embodiment may be used in another embodiment to produce another embodiment. Thus, it is intended that the present invention encompass such modifications and variations within the scope of the appended claims and their equivalents.

Generally described embodiments of the present invention provide dairy compositions comprising at least one natural and / or synthetic high potency sweetener, at least one sweet taste enhancing composition and a dairy product.

I. Dairy Products

Dairy products and processes for making dairy products suitable for use in this invention are well known to those skilled in the art. Dairy products as used herein comprise milk or foodstuffs produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of this invention include milk, sour cream, sour cream, fresh cream, buttermilk, cultured buttermilk, powdered milk, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen cream, frozen yogurt, gelato, via, piima, filmjol, kajmak, kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi, khoa or combinations thereof.

Milk is a fluid secreted by the mammary glands of female mammals for their children's nutrition. A female's ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods. In particular embodiments of this invention, dairy products are derived from raw milk from cows, goats, sheep, mares, mules, female camels, buffalo, yaks, reindeer, elk, or humans.

In particular embodiments of this invention, processing of the dairy product from raw milk generally comprises the steps of pasteurization, cream formation and homogenization. Although raw milk can be consumed without pasteurization, it is usually pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, mold and yeast. Pasteurization generally comprises heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms in order to reduce the risk of disease.

Cream formation traditionally follows the pasteurization step and involves separating the milk into a higher fat milk layer and a lower fat milk layer. Milk will separate into layers of milk and cream for twelve to twenty four hours. Cream rises to the top of the milk layer and can be skimmed and used as a separate dairy product. Alternatively, centrifuges may be used to separate cream from milk. Remaining milk is classified according to milk fat content, non-limiting examples of which include whole, 2%, 1% and skimmed milk.

After removing the desired amount of milk fat by skimming, milk is often homogenized. Homogenization prevents cream from separating from milk and usually involves pumping milk at high pressures through narrow tubes to break down milk fat globules. Pasteurization, cream formation and milk homogenization are common but not required to produce consumable dairy products. Accordingly, dairy products suitable for use in embodiments of this invention may undergo no processing step, a single processing step or combinations of the processing steps described herein. Dairy products suitable for use in embodiments of this invention may also undergo processing steps in addition to or separate from the processing steps described herein.

Particular embodiments of this invention comprise milk products made from milk by additional processing steps. As described above, cream can be removed from the top of milk or separated from milk using centrifugal machines. In a particular embodiment, the dairy product comprises sour cream, a high fat dairy product that is obtained by fermentation of the cream using bacterial culture. The bacterium produces milk acid during fermentation, which turns sour and thickens the cream. In another particular embodiment, the dairy product comprises fresh, lightly sour heavy cream with bacterial culture in a manner similar to sour cream. Fresh cream is ordinarily not as thick or as sour as sour cream. In yet another particular embodiment, the dairy product comprises cultured buttermilk. Cultivated buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which the bacterial culture turns lactose into lactic acid, results in a sour-tasting buttermilk. Although produced differently, cultivated buttermilk is generally similar to traditional buttermilk, which is a byproduct of butter making.

According to another particular embodiment, the dairy products comprise milk powder, condensed milk, evaporated milk or combinations thereof. Dry milk, condensed milk and evaporated milk are usually produced by removing water from the milk. In a particular embodiment, the milk product comprises a milk powder comprising dry milk solids with a low moisture content. In another particular embodiment, the dairy product comprises condensed milk. Condensed milk generally comprises milk with a reduced water content and added sweetener, resulting in a thick, sweet product with a long shelf life. In yet another particular embodiment, the dairy product comprises evaporated milk. Evaporated milk generally comprises homogenized fresh milk from which about 60% of the water has been removed, cooled, fortified with additives such as vitamins and stabilizers, packaged and finally sterilized. According to another particular embodiment of this invention, the dairy product comprises a dry sweetener / cream composition.

In another particular embodiment of this invention, the dairy product provided herein comprises butter. Butter is usually made by whipping it into fermented or fresh milk or cream. Butter generally comprises butterfat involving small drops mainly comprises water and milk proteins. The process of churning damages the membranes surrounding the microscopic globules of butter fat, allowing milk fats to combine and separate from other parts of the cream. In yet another particular embodiment, the dairy product comprises buttermilk, which is the remaining sour-tasting liquid after the production of full cream milk butter by the churning process.

In yet another particular embodiment, the dairy product comprises cheese, a foodstuff produced by curdling milk using a combination of rennet or rennet substitutes and acidification. Curd, a natural complex of enzymes produced by mammalian stomachs to digest milk, is used to make cheese to curd milk, separating it into solids known as curd and liquids known as whey. Generally, rennet is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include some plants, microbial organisms, and genetically modified yeast or fungi.

In addition, milk may be coagulated by the addition of acid such as citric acid. After separating the curd and whey milk, some cheeses are made by simply draining, salting, and packing the curds. For most cheeses, however, more processing is required. Many different methods can be used to produce the hundreds of available varieties of cheese. Processing methods include heating the cheese, dicing it to drain, brine, stretch, chedarize, wash, mold, age, and ripen. Some cheeses, such as blue cheeses, have additional bacteria or molds introduced into them before or during aging, imparting flavor and aroma to the finished product. Cottage cheese is a mild-flavored cheese curd product that is drained but not pressed so that some treat whey remains. The curd is usually washed to remove acidity. Creamy cheese is a soft, white high-fat, soft-tasting cheese that is produced by adding cream to milk and then curdling to form a rich curd. Alternatively, cream cheese can be made from skim milk with cream added to the curd. It should be understood that cheese, as used herein, comprises fully solid foodstuffs produced by curdled milk.

In another particular embodiment, the dairy product comprises yogurt. Yogurt is usually produced by bacterial fermentation of milk. Lactose fermentation produces lactic acid, which acts on proteins in milk to give yogurt a gel and sour texture. In particularly desirable embodiments, yogurt may be sweetened with a sweetener and / or flavored. Non-limiting examples of flavorings include, but are not limited to, fruits (e.g. peach, strawberry, banana), vanilla and chocolate. Yogurt, as used herein, also includes varieties of yogurt with different consistency and viscosity, such as dahi, dadih or dadiah, labneh or labaneh, Bulgarian, kefir and matsoni. In another particular embodiment, the dairy product comprises a yogurt-based beverage, also known as drinkable yogurt or a yogurt smoothie. In particularly desirable embodiments, the yoghurt-based beverage may comprise sweeteners, flavorings, other ingredients or combinations thereof.

It is well known to those skilled in the art that phytonutrients, plant extracts and herbaceous compositions may be used in their natural and / or modified form. Phytonutrients, plant extracts and modified herbaceous compositions include phytonutrients, plant extracts and herbaceous compositions that have been naturally altered. For example, modified phytonutrient includes, but is not limited to, phytonutrients that have been fermented, enzyme contacted or derived or substituted in the phytonutrient. In one embodiment, modified phytonutrients may be used individually or in combination with unmodified phytonutrients. To be brief, however, in describing embodiments of this invention, a modified phytonutrient is not expressly described as an alternative to an unmodified phytonutrient, but it should be understood that modified phytonutrients may be substituted for or combined with phytonutrients in any form of embodiment described herein. The same embodiments would apply to plant extracts and other herbaceous compositions. Plant extracts include extracts of leaf, stem, bark, fruit, seed and any other plant matter.

It is contemplated that other dairy products than those described herein may be used in particular embodiments of this invention. Such dairy products are well known to those skilled in the art, non-limiting examples of which include via, piima, filmjol, kajmak, kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi, khoa.

According to particular embodiments of this invention, dairy compositions may also comprise other additives. Non-limiting examples of suitable additives include sweeteners and flavorings such as chocolate, strawberry and banana. Particular embodiments of the dairy compositions provided herein may also comprise additional nutritional supplements such as vitamins (e.g. vitamin D) and minerals (e.g. calcium) to improve the nutritional composition of milk.

In a particularly desirable embodiment, the milk composition comprises at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing composition and a milk product. In a particular embodiment, the at least one natural and / or synthetic high potency sweetener is present in the dairy composition in an amount in the range of about 200 to about 20 percent by weight of the dairy composition.

II. Sweetening Compositions

As described above, the dairy compositions comprise at least one natural and / or synthetic high potency sweetener and at least one sweet taste enhancing composition. The combination of at least one natural and / or synthetic high potency sweetener and at least one sweet taste enhancing composition as used herein comprises the "sweetener composition." As used herein, a dairy product is synonymous with a "sweetened composition." In addition, the combination of the sweetener composition and a dairy product comprises a "sweetened composition."

A. Natural High Power Sweeteners

Desirably, the sweetener composition comprises at least one natural and / or synthetic high potency sweetener. As used herein the phrases "natural high potency sweetener", "NHPS", "NHPS composition" and "natural high potency sweetener composition" are synonymous. "NHPS" means any sweetener found in nature that may be in raw, extracted, purified or any other form, individually or in combination thereof and characteristically has a higher sweetness potency than sucrose, fructose or glucose, although it has fewer calories. . Nonlimiting examples of suitable NHPSs for embodiments of this invention include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoid, stevia, stevioside, mogroside IV, mogroside V , Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrizic acid and its salts, thaumatin, monelin, mabinline, brazeine, hernandulcin, phyllodulcin, glycifiline, floridzine, trilobatin, baiiunoside, osladina, polypodoside A, pterocarioside A, pterocarioside B, mucurozioside, flomisoside I, periandrin I, abrusoid A and cyclocarioside I. NHPS also includes modified NHPSs. Modified NHPSs include NHPSs that have been naturally altered. For example, a modified NHPS includes, but is not limited to, NHPSs that have been fermented, enzyme contacted or derivatized or substituted on NHPS. In one embodiment, at least one modified NEQ5S may be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS may be used without an NHPS. Thus, modified NHPSs may be substituted for an NHPS or may be used in combination with NHPSs for any of the embodiments described herein. For the sake of brevity, however, in describing embodiments of this invention, a modified NHPS is not expressly described as an alternative to an unmodified NHPS, but it should be understood that modified NHPSs may be substituted in place of NHPSs in any form. achievement disclosed herein.

In one embodiment, extracts of an NHPS may be used in any percentage purity. In another embodiment, when an NHPS is used as a non-extract, the purity of the NHPS may vary for example from about 25% to about 100%. According to other embodiments, the purity of NHPS may range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%.

Purity, as used herein, represents the percentage by weight of a respective NHPS compound present in a crude or purified NHPS extract. In one embodiment, a steviolglycoside extract comprises a particular steviolglycoside in a particular purity, with the remainder of the steviolglycoside extract comprising a mixture of other steviolglycosides.

To obtain a particularly pure NHPS extract, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those of ordinary skill in the art.

An exemplary method for purifying an NHPS, such as rebaudioside A, is described in co-pending patent application No. 60 / 805,216 entitled "Rebaudioside A Composition and Method for Purifying Rebaudioside A," filed June 19, 2006, by DuBois, et al., the disclosure of which is incorporated herein by reference in its entirety.

Briefly described, substantially pure rebaudioside A is crystallized in a single step from an aqueous organic solution comprising at least one organic solvent and water in an amount from about 10% to about 25% by weight, more particularly about from 15% to about 20% by weight. Organic solvents desirably comprise alcohols, acetone and acetonitrile. Non-limiting examples of alcohols include ethanol, methanol, isopranol, 1-propanol, 1-butanol, 2-butanol, tert-butanol and isobutanol. Desirably, the at least one organic solvent comprises a mixture of ethanol and methanol present in the aqueous organic solution in a weight ratio ranging from about 20 parts to about 1 part ethanol to 1 part methanol, more desirably about 3 parts. parts to about 1 part ethanol to 1 part methanol.

Desirably, the weight ratio of the crude aqueous rebaudioside A organic solvent ranges from about 10 to about 4 parts aqueous organic solvent to 1 part crude rebaudioside A, more particularly from about 5 to about 3 parts organic solvent. aqueous to 1 part crude rebaudioside A.

In an exemplary embodiment, the method of purifying rebaudioside A is performed at approximately room temperature. In another embodiment, the method of purifying rebaudioside A further comprises the step of heating the rebaudioside solution A to a temperature in a range from about 20 ° C to about 40 ° C or in another embodiment. a reflux temperature for about 0.25 hours to about 8 hours. In another exemplary embodiment, wherein the method for purifying rebaudioside A comprises the step of heating the rebaudioside solution A, the method further comprises the step of cooling the rebaudioside solution A to a temperature in the range of about 4Â °. C at about 25 ° C for about 0.5 hours to about 24 hours.

According to particular embodiments, the purity of rebaudioside A may range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%. According to particularly desirable embodiments, in the crystallization of crude rebaudioside A, the substantially pure rebaudioside A composition comprises rebaudioside A in a purity greater than about 95 wt% to about 100 wt% on a basis. dry. In other exemplary embodiments, substantially pure rebaudioside A comprises purity levels of rebaudioside A greater than about 97% to about 100% rebaudioside A by weight on a dry basis, greater than about 98% to about 100 wt.% on a dry basis or greater than about 99 wt.% to about 100 wt.% on a dry basis. Rebaudioside A solution during the single crystallization step may be stirred or unstirred.

In an exemplary embodiment, the method of purifying rebaudioside A further comprises the step of seeding (optional step) the solution of rebaudioside A at an appropriate temperature with high purity crystals of rebaudioside A sufficient to promote crystallization of rebaudioside A to form. pure rebaudioside A. An amount of rebaudioside A sufficient to promote crystallization of substantially pure rebaudioside A comprises an amount of rebaudioside A from about 0.0001% to about 1% by weight of rebaudioside A present in the solution, more particularly about 0.01%. % to about 1% by weight. A suitable temperature for the sowing step comprises a temperature in the range from about 18 ° C to about 35 ° C.

In another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating and washing the substantially pure rebaudioside A composition. The substantially pure rebaudioside A composition can be separated from the aqueous organic solution by a variety of solid-liquid separation techniques using centrifugal force, including, without limitation, vertical and horizontal perforated basket centrifuge, solid vessel centrifuge, centrifuge. Decanter, Stripping Centrifuge, Pull Centrifuge, Heinkel Centrifuge, Disc Stack Centrifuge and Cyclone Separation. In addition, separation can be enhanced by any of pressure, vacuum and gravity filtration methods, which include, without limitation, the use of belt, drum, nutsche, sheet, plate, Rosenmund, spark type and bag filters. and filter press. The operation of the solid-liquid rebaudioside A separation device may be continuous, semi-continuous or in batch mode. The substantially pure rebaudioside A composition can also be washed in the separator using various aqueous organic solvents and mixtures thereof. The substantially pure rebaudioside A composition may be partially or fully dried in the separating device using any number of gases, including, without limitation, nitrogen and argon, to evaporate the residual liquid solvent. The substantially pure rebaudioside A composition may be removed automatically or manually from the separating device using liquid, gaseous or mechanical means by dissolving the solid or maintaining the solid form.

In yet another exemplary embodiment, the method of purifying rebaudioside A further comprises the step of drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, non-limiting examples of which include the use of a dryer. rotary vacuum, fluid bed dryer, rotary tunnel dryer, plate dryer, tray dryer, Nauta type dryer, spray dryer, light jet dryer, micron dryer, pan dryer, high speed shovel dryer and low and microwave. In an exemplary embodiment, the drying step comprises drying the substantially pure rebaudioside A composition using a nitrogen or argon purge to remove residual solvent at a temperature in the range of about 40 ° C to about 60 ° C. for about 5 hours to about 100 hours.

In yet another exemplary embodiment, wherein the crude rebaudioside A mixture comprises substantially no rebaudioside A impurity, the method of purifying rebaudioside A further comprises the step of pasting the substantially pure rebaudioside A composition with an aqueous organic solvent prior to the step of drying the substantially pure rebaudioside A composition. The slurry is a mixture comprising a solid and an aqueous or organic organic solvent, wherein the solid comprises the substantially pure rebaudioside A composition and is only sparingly soluble in the aqueous or organic organic solvent. In one embodiment, the substantially pure rebaudioside A composition and aqueous organic solvent are present in the slurry in a weight ratio ranging from about 15 parts to 1 part aqueous organic solvent to 1 part of the substantially pure rebaudioside A composition. . In one embodiment, the slurry is kept at room temperature. In another embodiment, the pasting step comprises heating the slurry to a temperature in the range of about 20 to about 40 ° C. The substantially pure rebaudioside A composition is pasted for about 0.5 hour at about 24 hours.

In yet another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating the substantially pure rebaudioside A composition from the aqueous or organic organic solvent from the slurry and washing the substantially pure rebaudioside A composition followed by the step of dry the substantially pure rebaudioside A composition.

If further purification is desired, the method of purifying rebaudioside A described herein may be repeated or the substantially pure rebaudioside A composition may be further purified using an alternative purification method such as column chromatography.

It is also considered that other NHPSs may be purified using the purification method described herein, requiring only minor experimentation that would be obvious to those of ordinary skill in the art.

Purification of rebaudioside A by crystallization as described above results in the formation of at least four different polymorphs: Form 1: a rebaudioside A hydrate; Form 2: an anhydrous rebaudioside A; Form 3: a rebaudioside solvate A; and Form 4: An amorphous rebaudioside. The aqueous organic solution and the temperature of the purification process influence the resulting polymorphs in the substantially pure rebaudioside A composition. Figures 1 to 5 are exemplary powder χ ray diffraction (XRPD) scans of Form 1 (hydrate), Form 2 (anhydrate), Form 3A (methanol solvate), Form 3B (ethanol solvate) and Form 4 (amorphous), respectively.

The material properties of the four rebaudioside A polymorphs are summarized in the following table:

Table 1: Rebaudioside Polymorphs A <table> table see original document page 18 </column> </row> <table>

The type of polymorph formed is dependent on the composition of the

aqueous organic solution, the temperature of the crystallization step and the temperature during the drying step. Form 1 and Form 3 are formed during the single crystallization step while Form 2 is formed during the drying step after conversion of Form 1 or Form 3.

Low temperatures during the crystallization step in the range from about 20 ° C to about 50 ° C and a low water to organic solvent ratio in the aqueous organic solvent results in the formation of Form 3. High temperatures during the crystallization step. crystallization in the range of about 50 ° C to about 80 ° C and a high ratio of water to organic solvent in the aqueous organic solvent results in the formation of Form 1. Form 1 can be converted to Form 3 by pasting into an anhydrous solvent at room temperature (2 to 16 hours) or at reflux for approximately (0.5 to 3 hours). Form 3 may be converted to Form 1 by pasting the polymorph into water at room temperature for approximately 16 hours or at reflux for approximately 2 to 3 hours. Form 3 may be converted to Form 2 during the drying process; however, increasing the drying temperature above 70 ° C or the drying time of a substantially pure rebaudioside A composition may result in the decomposition of rebaudioside A and increasing the remaining rebaudioside B impurity in the substantially pure rebaudioside A composition. Form 2 can be converted to Form 1 with the addition of water.

Form 4 may be formed from Form 1, 2, 3 or combinations thereof using methods well known to those of ordinary skill in the art. Non-limiting examples of such methods include melt processing, ball milling, crystallization, lyophilization, cryo milling and spray drying. In a particular embodiment, Form 4 may be prepared from a substantially pure rebaudioside A composition obtained by the purification methods described above by spray drying a solution of the substantially pure rebaudioside A composition.

B. High Power Synthetic Sweeteners

As used herein, the phrase "synthetic sweetener" refers to any compositions that are not found in nature and characteristically have a higher sweetness potency than sucrose, fructose or glucose, having even fewer calories. Non-limiting examples of synthetic sweeteners suitable for embodiments of this invention include sucralose, acesulfame potassium, aspartame, alitame, saccharin, dihydrocalconan neoesperidine, cyclamate, neotame, N- [N- [3- (1) methyl ester 3-hydroxy-4-methoxyphenyl) propyl] -La-aspartyl] -L-phenylalanine, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methyl-butyl] -methyl ester La-Aspartyl] -L-phenylalanine, N- [N- [3- (3-Methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine methyl ester, salts thereof and others.

C. Combinations of Natural and / or Synthetic High Power Sweeteners

NHPS and synthetic sweeteners may be used individually or in combination with other NHPS and / or synthetic sweeteners. For example, the sweetener composition may comprise a single NHPS or a single synthetic sweetener; a single NHPS in combination with a single synthetic sweetener; one or more NHPSs in combination with a single synthetic sweetener; a single NHPS in combination with one or more synthetic sweeteners; or one or more NHPSs in combination with one or more synthetic sweeteners. A plurality of natural and / or synthetic high potency sweeteners may be used as long as the combined effect does not adversely affect the taste of the sweetener composition.

For example, particular embodiments comprise combinations of NHPSs such as steviolglycosides. Nonlimiting examples of suitable stevioglycosides which may be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubussoside, stevioside or steviolbioside. According to particularly desirable embodiments of the present invention, the combination of high potency sweeteners comprises rebaudioside A in combination with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A or combinations thereof.

In general, according to a particular embodiment, rebaudioside A is present in the combination of high potency sweeteners in an amount in the range of from about 50 to about 99.5 weight percent of the combination of high potency sweeteners. more desirably in the range of from about 70 to about 90 weight percent and even more desirably in the range of from about 75 to about 85 weight percent. In another particular embodiment, rebaudioside B is present in the combination of high potency sweeteners in an amount in the range of from about 1 to about 8 percent by weight of the combination of high potency sweeteners, most desirably in the range of about 100%. 2 to about 5 weight percent and even more desirably in the range of about 2 to about 3 weight percent.

In another particular embodiment, rebaudioside C is present in the combination of high potency sweeteners in an amount in the range of from about 1 to about 10 percent by weight of the combination of high potency sweeteners, most desirably in the range of about 100%. 3 to about 8 weight percent and even more desirably in the range of about 4 to about 6 weight percent.

In yet another particular embodiment, rebaudioside E is present in the combination of high potency sweeteners in an amount in the range of from about 0.1 to about 4 percent by weight of the combination of high potency sweeteners, most desirably in the range. from about 0.1 to about 2 weight percent and even more desirably in the range of about 0.5 to about 1 weight percent.

In yet another particular embodiment, rebaudioside F is present in the combination of high potency sweeteners in an amount in the range of from about 0.1 to about 4 percent by weight of the combination of high potency sweeteners, most desirably in the range. from about 0.1 to about 2 weight percent and even more desirably in the range of about 0.5 to about 1 weight percent.

In yet another particular embodiment, dulcoside A is present in the combination of high potency sweeteners in an amount in the range of from about 0.1 to about 4 percent by weight of the combination of high potency sweeteners, most desirably in the range. from about 0.1 to about 2 weight percent and even more desirably in the range of about 0.5 to about 1 weight percent.

In yet another particular embodiment, dulcoside B is present in the combination of high potency sweeteners in an amount in the range of from about 0.1 to about 4 percent by weight of the combination of high potency sweeteners, most desirably in the range. from about 0.1 to about 2 weight percent and even more desirably in the range of about 0.5 to about 1 weight percent.

In another particular embodiment, stevioside is present in the combination of high potency sweeteners in an amount in the range of about 0.5 to about 10 percent by weight of the combination of high potency sweeteners, most desirably in the range of about from 1 to about 6 weight percent and even more desirably in the range from about 1 to about 4 weight percent.

In yet another particular embodiment, steviolbioside is present in the combination of high potency sweeteners in an amount in the range of from about 0.1 to about 4 percent by weight of the combination of high potency sweeteners, most desirably in the range. about 0.1 to about 2 weight percent and even more desirably in the range of about 0.5 to about 1 weight percent.

According to a particularly desirable embodiment, the high potency sweetening composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; wherein rebaudioside A is present in the combination of high potency sweeteners in an amount in the range of about 75 to about 85 weight percent based on the total weight of the combination of high potency sweeteners, stevioside is present in an amount in the range from about 1 to about 6 weight percent, rebaudioside B is present in an amount in the range of about 2 to about 5 weight percent, rebaudioside C is present in an amount in the range of about 3 to about 8 percent percent by weight and rebaudioside F is present in an amount in the range of from about 0.1 to about 2 percent by weight.

In addition, those of ordinary skill in the art should appreciate that the sweetening composition can be adapted to obtain a desired calorie content. For example, a low calorie or non-caloric NHPS may be combined with a natural calorie sweetener and / or other caloric additives to produce a preferred calorie sweetener composition.

III. Compositions That Improve Sweet Flavor

The sweetening composition also comprises a sweet taste enhancing composition, non-limiting examples of which include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, acids inorganic salts, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, other flavoring additives which improve the sweet taste that communicates such sugar-like characteristics and combinations thereof.

In one embodiment, a single sweet taste enhancing composition may be used in combination with a single high potency natural and / or synthetic sweetener. In another embodiment of the present invention, a single sweet taste enhancing composition may be used in combination with one or more natural and / or synthetic high potency sweeteners. In another embodiment, one or more sweet taste enhancing compositions may be used in combination with a single natural and / or synthetic high potency sweetener. In another embodiment, there may be a plurality of sweet taste enhancing combinations used in combination with one or more natural and / or synthetic high potency sweeteners.

In a particular embodiment, combinations of at least one natural and / or synthetic high potency sweetener and at least one sweet taste enhancing composition suppress, reduce or eliminate undesirable taste and impart sugar-like characteristics to the sweetener composition. . As used herein, the phrase "undesirable taste" includes any taste property that is not communicated by sugars, for example glucose, sucrose, fructose or similar saccharides. Non-limiting examples of undesirable flavors include delayed initial sweetness, lingering sweet aftertaste, metallic taste, bitter taste, chilled sensation taste or menthol-like taste, licorice-like taste and / or the like.

A. Sweet Flavor

In one embodiment, a sweetener composition exhibits a sugar-like and / or sugar-like temporal flavor profile than a sweetener composition comprising at least one natural and / or synthetic high-potency sweetener, but Without a sweet flavor enhancing composition is provided. As used herein, the phrases "sugar-like characteristic," "sugar-like flavor," "sugar-like candy," "sugar-like," and "sugar-like" are synonymous. Sugar-like characteristics include any characteristics similar to those of sucrose and include, but are not limited to, maximum response, flavor profile, temporal profile, adaptive behavior, sensory impression left by the food in the mouth, concentration / behavioral function. response, tastant and flavor interactions, spatial pattern selectivity and temperature effects. These characteristics are dimensions in which the taste of sucrose is different from the flavors of natural and synthetic high potency sweeteners. Whether a trait is more or less like sugar is determined by judging experienced sugar panel sensing and compositions comprising at least one natural and / or synthetic high potency sweetener, both with and without a sweet taste enhancing composition. . Such evaluations quantify similarities in the characteristics of compositions comprising at least one natural and / or synthetic high potency sweetener, both with and without a sweet taste enhancing composition, with those comprising sugar. Suitable procedures for determining whether a composition tastes more like sugar are well known in the art.

In a particular embodiment, an evaluator panel is used to measure the reduction in sweetness delay. Briefly described, a panel of evaluators (usually 8 to 12 subjects) are trained to evaluate sweetness perception and measure sweetness at various time points from when the sample is initially brought to the mouth within 3 minutes after it has been taken. expectorated. Using statistical analysis, the results are compared between samples containing additives and samples containing no additives. A decrease in count to a measured time point after the sample has been removed from the mouth indicates a decrease in sweetness perception.

The panel of evaluators can be trained using procedures well known to those of ordinary skill in the art. In a particular embodiment, the panel of evaluators may be trained using the Spectrum® Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3rd edition, Chapter 11). Desirably, the focus of training should be on recognizing and measuring basic flavors; specifically, sweet. In order to ensure the accuracy and reproducibility of the results, each advisor should repeat the measure of sweetness delay reduction from about three to about five times per sample, taking at least a five minute interval between each repetition and / or sample. and rinsing well with water to clean the mouth.

In general, the method of measuring sweetness comprises taking a 10 ml sample to the mouth, keeping the sample in the mouth for 5 seconds and gently rotating the sample in the mouth, assessing the perceived sweetness intensity within 5 seconds, sputtering the sample (without swallowing following sputum), rinse with a mouthful of water (for example, vigorously moving mouth water as if with mouthwash) and sputum rinse, assessing the perceived sweetness intensity immediately upon sputum rinse, waiting 45 seconds and, while waiting for these 45 seconds, identifying the maximum perceived sweetness intensity time and evaluating the sweetness intensity at this time (moving the mouth normally and swallowing as necessary), evaluate the sweetness intensity after more 10 seconds, evaluating sweetness intensity after 60 more seconds (120 cumulative seconds after rinsing) and evaluating sweetness intensity after a further 60 seconds (180 cumulative seconds after rinsing). Between samples take a 5 minute interval, rinse well with water to clean the mouth.

B. Types of Sweet Taste Enhancing Compositions

As described above, sweet taste enhancing compositions include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including acid salts organic and organic based salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, protein proteins or hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, other sweet taste enhancing flavor additives which impart such characteristics. similar to sugar and combinations thereof.

As used herein, the term "carbohydrate" generally refers to multiple hydroxyl-substituted aldehyde or ketone compounds of the general formula (CH 2 O) n, where η is from 3 to 30, as well as oligomers and polymers thereof. Carbohydrates of the present invention may furthermore be substituted or deoxygenated at one or more positions. Carbohydrates, as used herein, include unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates, and modified carbohydrates. As used herein, the phrases "carbohydrate derivatives", "substituted carbohydrate" and "modified carbohydrates" are synonymous. Modified carbohydrate means any carbohydrate in which at least one atom has been added, removed, substituted or combinations thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. The optionally substituted carbohydrate or carbohydrate derivatives may be deoxygenated at any corresponding C position and / or substituted with one or more moieties such as hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, starch, carboxyl derivatives, alkylamino, dialkylamino arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphoryl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, phosphamoyl, phospho or any other viable functional group as long as the carbohydrate derivative or substituted carbohydrate functions to enhance the sweet taste of the sweetener composition.

Non-limiting examples of carbohydrates in embodiments of this invention include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin and 7-cyclodextrin), including maltodextrin (including resistant maltodextrins such as Fibersol-2®). ), dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, idose , talose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotose, isomaltotose, and isomaltotose ), xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigerooligos saccharides, palatinose oligosaccharides, fructooligosaccharides (questose, nystose and others), maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, raffinose, ramsinose, raffinose, raffinose, raffinose isomerized liquids such as high fructose corn / starch syrup (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides and glucose syrup. Additionally, carbohydrates as used herein may be in the D or L configuration.

The term "polyol" as used herein refers to a molecule that contains more than one hydroxyl group. A polyol may be a diol, triol or a tetraol containing 2, 3 and 4 hydroxyl groups, respectively. A polyol may also contain more than four hydroxyl groups, such as a pentaol, hexaol, heptaol or the like, which contain 5, 6 or 7 hydroxyl groups, respectively. Additionally, a polyol may also be a sugar alcohol, polyhydric alcohol or polyalcohol that is in a reduced carbohydrate form, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

Non-limiting examples of sweet taste enhancing polyol additives in embodiments of this invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyloligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and any sugar-reducing carbohydrates that do not adversely affect the taste of the sweetening composition.

Suitable sweet taste enhancing amino acid additives for use in embodiments of this invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine , tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta or gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms such as sodium or potassium or acid salts. Sweet taste enhancing amino acid additives may also be in the D or L configuration and in the mono, di or tri form of the same or different amino acids. Additionally, amino acids may be isomers α, β, γ, δ and ε if appropriate. Combinations of the foregoing amino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium or other alkaline or alkaline earth metal salts thereof or acid salts) are also suitable flavor enhancing additives in the embodiments thereof. invention. Amino acids can be natural or synthetic. Amino acids can also be modified, modified amino acids refer to any amino acid to which at least one atom has been added, removed, substituted or combinations thereof (e.g. N-alkyl amino acid, N-acyl amino acid or N-methyl amino acid) . Nonlimiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl glycine and N-methyl alanine. As used herein, amino acids encompass both modified and unmodified amino acids. As used herein, modified amino acid may also encompass peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

Suitable sweet taste enhancing polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (for example poly-L-α-lysine or poly-Ls-lysine), poly-L-ornithine (for example , polyl-a-ornithine or poly-Ls-ornithine), poly-L-arginine, other polymeric amino acid forms and salt forms thereof (for example, magnesium, calcium, potassium or sodium salts such as the L acid monosodium salt - glutamic). Polyamino acid additives that enhance sweet taste may also be in the D or L configuration. In addition, polyamino acids may be isomers α, β, γ, δ and ε if appropriate. Combinations of the foregoing polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium or other alkaline or alkaline earth metal salts thereof or acid salts) are also suitable taste enhancing additives in embodiments of this invention. The polyamino acids described herein may also comprise different amino acid copolymers. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified such that at least one atom has been added, removed, substituted or combinations thereof (for example, N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. According to particular embodiments, modified polyamino acids include, but are not limited to polyamino acids of various molecular weights (MW), such as poly-La-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, 83,000 PM or 300,000 PM.

Suitable sweet taste enhancing sugar acid additives for use in the embodiments of this invention include, but are not limited to, aldonic, uronic, aldaric, alginic, glyconic, glucuronic, glucaric, galacturic, and their salts ( for example, sodium, potassium, calcium, magnesium or other physiologically acceptable salts) and combinations thereof.

Suitable sweet taste enhancing nucleotide additives for use in embodiments of this invention include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate (" "AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate triphosphate cytosine triphosphate, uracil triphosphate and their alkali or alkaline earth metal salts and combinations thereof. The nucleotides described herein may also comprise nucleotide related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

Suitable sweet taste enhancing organic acid additives include any compound comprising a -COOH moiety. Sweet taste enhancing organic acid additives suitable for use in embodiments of this invention include, but are not limited to, C2-C30 carboxylic acids, hydroxyl-substituted C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids ( (e.g. 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, glyconic acid, glycoeptanoic acid, adipic acid, hydroxycitric acid, malic acid, fruitic acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glycosamine hydrochloride, glycagon delta lactone, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, acid of polyglutamic and its derivatives thereof of alkali or alkaline earth metal salt. In addition, sweet taste enhancing organic acid additives may also be in the D or L configuration.

Suitable sweet taste enhancing organic acid salt additives include, but are not limited to, sodium, calcium, potassium and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid salts , lactic acid (eg sodium lactate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid (eg sodium benzoate or potassium benzoate) and acid adipic. The examples of sweet taste enhancing organic acid salt additives optionally described may be substituted with one or more of the following moiety selected from the group consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, starch, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxyalkoxy, carboxamido, phosphonyl, phosphoryl, phosphine, phosphine, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphate, phosphonate and any other viable functional group, as long as the substituted organic salt additive works to enhance the sweet taste of the sweetener composition.

Sweet taste enhancing inorganic acid additives suitable for use in embodiments of this invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and alkali or alkaline earth metal salts thereof (for example, inositol Mg / Ca hexaphosphate).

Sweet taste enhancing bitter compound additives suitable for use in the embodiments of this invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia and salts thereof.

Flavor enhancing and flavoring ingredient additives suitable for use in the embodiments of this invention include, but are not limited to, vanilla, vanilla extract, mango, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape peel extract and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and include natural or synthetic substances or combinations thereof. Flavorants also include any other flavor-imparting substance and may include natural or unnatural (synthetic) substances that are safe for humans or animals when used in a generally accepted range. Non-limiting examples of patented flavorings include Dohler® Natural Flavoring Sweetness Enhancer K14323 (Dohler®, Darmstadt, Germany), Symrise® Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden®, Germany), Natural Advantage® Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage®, Freehold, New Jersey, USA), and Sucramask® (Creative Research Management, Stockton, California, USA).

Suitable sweet taste enhancing polymeric additives for use in embodiments of this invention include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (for example , senegal acacia gum (Fibergum®), sial acacia gum, carrageenan), poly-L-lysine (e.g. poly-L-α-lysine or poly-Ls-lysine), poly-L-ornithine (e.g. poly -L-α-ornithine or poly-Ls-ornithine), polyarginine, polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate , sodium hexametaphosphate (SHMP) and its salts and sodium polyethylene glycolalginate and other cationic and anionic polymers.

Sweet taste enhancing protein or protein hydrolyzate additives suitable for use in embodiments of this invention include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% Instant Whey Protein Isolate, 34% Whey Protein, 34% Hydrolyzed Whey Protein and 80% Whey Protein Concentrate), Soluble Rice Protein, Whey Protein soybeans, protein isolates, protein hydrolysates, protein hydroglycans, glycoproteins and / or amino acid reaction products containing proteoglycans (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline , methionine, proline, tyrosine, hydroxyproline and others), collagen (e.g. gelatin), partially hydrolyzed collagen (e.g. hydrolyzed fish collagen) and hydrolyzed collagen (eg porcine collagen hydrolyzate).

Sweet taste enhancing surfactant additives suitable for use in embodiments of this invention include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), dodecylbenzenesulfonate. sodium, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium laurodoxycholate, arginate sodium lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters and other emulsifiers and others.

Flavor-enhancing flavonoid additives suitable for use in embodiments of this invention are generally classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (eg, green tea extracts such as Polifenon® 60, Polifenon® 30 and Polifenon® 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g. Sanmelin® AO enzyme modified rutin (San-Ei Gen FFI, Inc., Osaka, Japan)), neoesperidine, naringin, neoesperidine dihydrocalcona and others.

Sweet taste enhancing alcohol additives suitable for use in embodiments of this invention include, but are not limited to, ethanol.

Suitable sweet taste-enhancing astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid and polyphenols ( e.g. tea polyphenols).

Suitable sweet taste enhancing vitamins include nicotinamide (Vitamin B3) and pyridoxal hydrochloride (Vitamin B 6).

Sweet taste enhancing compositions may also comprise natural and / or synthetic high potency sweeteners. For example, wherein the sweetener composition comprises at least one NHP S, the at least one sweet taste enhancing composition may comprise a high potency synthetic sweetener, non-limiting examples of which include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neoesperidine dihydrocalcona, cyclamate, neotame, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -La-aspartyl] -L-phenylalanine 1-methyl ester - [N- [3- (3-Hydroxy-4-methoxyphenyl) -3-methylbutyl] -La-aspartyl] -L-phenylalanine, N- [N- [3- (3-methoxy-4) methyl ester -hydroxy-phenyl) propyl] -L-α-aspartyl] -L-phenylalanine, salts thereof and others.

Sweet taste enhancing compositions may also be in salt form which may be obtained using standard procedures well known in the art. The term "salt" also refers to complexes that retain the desired chemical activity of the sweet taste enhancing compositions of the present invention and are safe for human or animal consumption within a generally accepted range. Alkali metal (e.g. sodium or potassium) or alkaline earth metal (e.g. calcium or magnesium) salts may also be manufactured. Salts may also include combinations of alkaline and alkaline earth metals. Non-limiting examples of such salts are (a) acid addition salts formed with inorganic acids and salts formed with organic acids; (b) base addition salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium and others or with a cation formed from ammonia, Ν, Β-dibenzylethylenediamine, D-glycosamine, tetraethylammonium or ethylenediamine; or (c) combinations of (a) and (b). Thus, any salt forms which may be derived from the sweet taste enhancing compositions may be used with the embodiments of the present invention as long as the salts of the taste enhancing additives do not adversely affect the taste of the sweetening compositions comprising at least a natural and / or synthetic high potency sweetener. Saline forms of the additives may be added to the natural and / or synthetic sweetening composition in the same amount as their acid or base forms.

In particular embodiments, suitable sweet taste enhancing inorganic salts useful as taste enhancing additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride ( Gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic phosphoric acid sodium or potassium salts (eg inorganic phosphates) ), hydrochloric acid salts (eg inorganic chlorides), sodium carbonate, sodium bisulfate and sodium bicarbonate. In addition, in particular embodiments, suitable organic salts useful as flavor enhancing additives include, but are not limited to, choline chloride, alginic acid sodium salt (sodium alginate), glycoeptonic acid sodium salt, glyconic acid sodium (sodium glyconate), potassium glyconic acid (potassium glyconate) salt, guanidine HCl, glycosamine HCl, amiloride HCl, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium glycate, potassium tartrate ( monohydrate) and sodium tartrate (dihydrate). C. Combinations of Sweet Taste Enhancing Compositions

Combinations of at least one natural and / or synthetic high potency sweetener and at least one sweet taste enhancing composition have been found to improve the temporal profile and / or flavor profile, including the osmotic flavor, to be more similar to that of sugar. One of ordinary skill in the art, with the disclosures of the present invention, can achieve under any conditions possible combinations of natural and / or synthetic high potency sweeteners and sweet taste enhancing compositions. For example, non-limiting combinations of natural and / or synthetic high potency sweetener and sweet taste enhancing compositions include:

1. at least one natural and / or synthetic high potency sweetener and at least one carbohydrate;

2. at least one natural and / or synthetic high potency sweetener and at least one polyol;

3. at least one natural and / or synthetic high potency sweetener and at least one amino acid;

4. at least one natural and / or synthetic high potency sweetener and at least one other additive that enhances the sweet taste;

At least one natural and / or synthetic high potency sweetener, at least one carbohydrate, at least one polyol, at least one amino acid and at least one other sweet taste enhancing additive;

6. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate and at least one polyol;

7. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate and at least one amino acid;

8. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate and at least one other sweet taste enhancing additive;

At least one natural and / or synthetic high potency sweetener, at least one polyol and at least one amino acid;

10. at least one natural and / or synthetic high potency sweetener, at least one polyol and at least one other sweet taste enhancing additive;

11. at least one natural and / or synthetic high potency sweetener, at least one amino acid and at least one other sweet taste enhancing additive;

12. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate, at least one polyol and at least one amino acid;

13. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate, at least one polyol and at least one other sweet taste enhancing additive;

14. at least one natural and / or synthetic high potency sweetener, at least one polyol, at least one amino acid and at least one other sweet taste enhancing additive; and

15. at least one natural and / or synthetic high potency sweetener, at least one carbohydrate, at least one amino acid and at least one other sweet taste enhancing additive.

These fifteen major combinations may be further broken down into other combinations to improve the overall taste of the natural and / or synthetic high potency sweetener or the sweetened compositions comprising the natural and / or synthetic high potency sweetener.

As explained above, the sweet taste enhancing composition is selected from the group consisting of polyols, carbohydrates, amino acids, other flavor enhancing additives and combinations thereof. The other taste enhancing additives useful in the embodiments of this invention are described above. In one embodiment, a single sweet taste enhancing composition may be used with a single high potency natural or synthetic sweetener and a dairy product. In another embodiment of the present invention, a single sweet taste enhancing composition may be used with one or more natural and / or synthetic high potency sweeteners and a dairy product. In another embodiment, one or more sweet taste enhancing compositions may be used with a single natural or synthetic high potency sweetener and a dairy product. In another embodiment, there may be a plurality of sweet taste enhancing compositions used in combination with one or more natural and / or synthetic high potency sweeteners and a dairy product. Thus, non-limiting examples of sweet taste enhancing composition combinations for embodiments of this invention include:

i. at least one polyol, at least one carbohydrate, at least one amino acid and at least one other sweet taste enhancing additive;

ii. at least one polyol, at least one carbohydrate and at least one other sweet taste enhancing additive;

iii. at least one polyol and at least one other sweet taste enhancing additive;

iv. at least one polyol and at least one carbohydrate; v. at least one carbohydrate and at least one other additive that enhances the sweet taste;

saw. at least one polyol and at least one amino acid;

vii. at least one carbohydrate and at least one amino acid;

viii. at least one amino acid and at least one other additive that enhances the sweet taste.

Other combinations of sweet taste enhancing composition in accordance with embodiments of this invention include:

1. at least one polyol, at least one carbohydrate and at least one amino acid;

At least one polyol, at least one carbohydrate and at least one polyamino acid;

3. at least one polyol, at least one carbohydrate and at least one sugar acid;

4. at least one polyol, at least one carbohydrate and at least one nucleotide;

5. at least one polyol, at least one carbohydrate and at least one organic acid;

At least one polyol, at least one carbohydrate and at least one inorganic acid;

7. at least one polyol, at least one carbohydrate and at least one bitter compound;

8. at least one polyol, at least one carbohydrate and at least one flavoring or flavoring ingredient;

At least one polyol, at least one carbohydrate and at least one polymer;

At least one polyol, at least one carbohydrate and at least one protein or protein hydrolyzate or protein or protein hydrolysate with low molecular weight amino acid; 11. at least one polyol, at least one carbohydrate and at least one surfactant;

12. at least one polyol, at least one carbohydrate and at least one flavonoid;

13. at least one polyol, at least one carbohydrate and at least one alcohol;

At least one polyol, at least one carbohydrate and at least one emulsifier;

15. at least one polyol, at least one carbohydrate and at least one inorganic salt,

16. at least one polyol, at least one carbohydrate and at least one organic salt,

17. at least one polyol, at least one carbohydrate and at least one amino acid and at least one other sweet taste enhancing additive;

18. at least one polyol, at least one carbohydrate and at least one polyamino acid and at least one other sweet taste enhancing additive;

19. at least one polyol, at least one carbohydrate and at least one sugar acid and at least one other sweet taste enhancing additive;

20. at least one polyol, at least one carbohydrate and at least one nucleotide and at least one other sweet taste enhancing additive;

21. at least one polyol, at least one carbohydrate and at least one organic acid and at least one other sweet taste enhancing additive;

22. at least one polyol, at least one carbohydrate and at least one inorganic acid and at least one other sweet taste enhancing additive;

23. at least one polyol, at least one carbohydrate and at least one bitter compound and at least one other sweet taste enhancing additive;

24. at least one polyol, at least one carbohydrate and at least one flavoring or flavoring ingredient and at least one other sweet taste enhancing additive;

25. at least one polyol, at least one carbohydrate and at least one polymer and at least one other sweet taste enhancing additive;

26. at least one polyol, at least one carbohydrate and at least one protein or protein hydrolyzate and at least one other sweet taste enhancing additive;

27. at least one polyol, at least one carbohydrate and at least one surfactant and at least one other sweet taste enhancing additive;

28. at least one polyol, at least one carbohydrate and at least one flavonoid and at least one other sweet taste enhancing additive;

29. at least one polyol, at least one carbohydrate and at least one alcohol and at least one other sweet taste enhancing additive;

30. at least one polyol, at least one carbohydrate, at least one amino acid and at least one polyamino acid;

31. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid and at least one sugar acid;

32. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid and at least one nucleotide;

33. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide and at least one organic acid;

34. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid and at least one inorganic acid;

35. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid and at least one compound bitter;

36. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one compound bitter and at least one polymer;

37. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one compound bitter, at least one polymer and at least one protein or protein hydrolyzate;

38. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one compound bitter, at least one polymer, at least one protein or protein hydrolyzate and at least one surfactant;

39. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one compound bitter, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

40. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one compound bitter, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid and at least one alcohol;

41. at least one polyol, at least one carbohydrate, at least one amino acid and at least one sugar acid;

42. at least one polyol, at least one carbohydrate, at least one amino acid and at least one nucleotide;

43. at least one polyol, at least one carbohydrate, at least one amino acid and at least one organic acid;

44. at least one polyol, at least one carbohydrate, at least one amino acid and at least one inorganic acid;

45. at least one polyol, at least one carbohydrate, at least one amino acid and at least one bitter compound;

46. at least one polyol, at least one carbohydrate, at least one amino acid and at least one polymer;

47. at least one polyol, at least one carbohydrate, at least one amino acid and at least one protein or protein hydrolyzate;

48. at least one polyol, at least one carbohydrate, at least one amino acid and at least one surfactant;

49. at least one polyol, at least one carbohydrate, at least one amino acid and at least one flavonoid;

50. at least one polyol, at least one carbohydrate, at least one amino acid and at least one alcohol; 51. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one sugar acid;

52. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one nucleotide;

53. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one organic acid;

54. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one inorganic acid;

55. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one bitter compound;

56. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one polymer;

57. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one protein or protein hydrolyzate;

58. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one surfactant;

59. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one flavonoid;

60. at least one polyol, at least one carbohydrate, at least one polyamino acid and at least one alcohol;

61. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one nucleotide;

62. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one organic acid;

63. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one inorganic acid;

64. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one bitter compound; 65. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one polymer;

66. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one protein or protein hydrolyzate;

67. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one surfactant;

68. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one flavonoid;

69. at least one polyol, at least one carbohydrate, at least one sugar acid and at least one alcohol;

70. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one organic acid;

71. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one inorganic acid;

72. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one bitter compound;

73. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one polymer;

74. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one protein or protein hydrolyzate;

75. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one surfactant;

76. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one flavonoid;

77. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one alcohol;

78. at least one polyol, at least one carbohydrate, at least one organic acid and at least one inorganic acid; 79. at least one polyol, at least one carbohydrate, at least one organic acid and at least one bitter compound;

80. at least one polyol, at least one carbohydrate, at least one organic acid and at least one polymer;

81. at least one polyol, at least one carbohydrate, at least one organic acid and at least one protein or protein hydrolyzate;

82. at least one polyol, at least one carbohydrate, at least one organic acid and at least one surfactant;

83. at least one polyol, at least one carbohydrate, at least one organic acid and at least one flavonoid;

84. at least one polyol, at least one carbohydrate, at least one organic acid and at least one alcohol;

85. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one bitter compound;

86. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one polymer;

87. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one protein or protein hydrolyzate;

88. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one surfactant;

89. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one flavonoid;

90. at least one polyol, at least one carbohydrate, at least one inorganic acid and at least one alcohol;

91. at least one polyol, at least one carbohydrate, at least one bitter compound and at least one polymer;

92. at least one polyol, at least one carbohydrate, at least one bitter compound and at least one protein or protein hydrolyzate;

93. at least one polyol, at least one carbohydrate, at least one bitter compound and at least one surfactant;

94. at least one polyol, at least one carbohydrate, at least one bitter compound and at least one flavonoid;

95. at least one polyol, at least one carbohydrate, at least one bitter compound and at least one alcohol;

96. at least one polyol, at least one carbohydrate, at least one polymer and at least one protein or protein hydrolyzate;

97. at least one polyol, at least one carbohydrate, at least one polymer and at least one surfactant;

98. at least one polyol, at least one carbohydrate, at least one polymer and at least one flavonoid;

99. at least one polyol, at least one carbohydrate, at least one polymer and at least one alcohol;

100. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate and at least one surfactant;

101. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate and at least one flavonoid;

102. at least one polyol, at least one carbohydrate, at least one surfactant and at least one flavonoid;

103. at least one polyol, at least one carbohydrate, at least one surfactant and at least one alcohol; and

104. at least one polyol, at least one carbohydrate, at least one flavonoid and at least one alcohol.

Other combinations of sweet taste enhancing composition in accordance with embodiments of this invention include:

1. at least one polyol and at least one amino acid; At least one polyol and at least one polyamino acid;

3. at least one polyol and at least one sugar acid;

4. at least one polyol and at least one nucleotide;

5. at least one polyol and at least one organic acid;

At least one polyol and at least one inorganic acid;

7. at least one polyol and at least one bitter compound;

8. at least one polyol and at least one flavoring or flavoring ingredient;

At least one polyol and at least one polymer;

At least one polyol and at least one protein or protein hydrolyzate;

11. at least one polyol and at least one surfactant;

12. at least one polyol and at least one flavonoid;

13. at least one polyol and at least one alcohol;

14. at least one polyol and at least one emulsifier;

15. at least one polyol and at least one inorganic salt;

16. at least one polyol and at least one organic salt;

17. at least one polyol and at least one protein or protein hydrolyzate or low molecular weight amino acid mixture;

18. at least one polyol, at least one amino acid and at least one other sweet taste enhancing additive;

19. at least one polyol, at least one polyamino acid and at least one other sweet taste enhancing additive;

20. at least one polyol, at least one sugar acid and at least one other sweet taste enhancing additive;

21. at least one polyol, at least one nucleotide and at least one other sweet taste enhancing additive;

22. at least one polyol, at least one organic acid and at least one other sweet taste enhancing additive; 23. at least one polyol, at least one inorganic acid and at least one other sweet taste enhancing additive;

24. at least one polyol, at least one bitter compound and at least one other sweet taste enhancing additive;

25. at least one polyol, at least one flavoring or flavoring ingredient and at least one other flavor enhancing additive;

26. at least one polyol, at least one polymer and at least one other sweet taste enhancing additive;

27. at least one polyol, at least one protein or protein hydrolyzate and at least one other sweet taste enhancing additive;

28. at least one polyol, at least one surfactant and at least one other sweet taste enhancing additive;

29. at least one polyol, at least one flavonoid and at least one other sweet taste enhancing additive;

30. at least one polyol, at least one alcohol and at least one other sweet taste enhancing additive;

31. at least one polyol, at least one amino acid and at least one polyamino acid;

32. at least one polyol, at least one amino acid, at least one polyamino acid and at least one sugar acid;

33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid and at least one nucleotide;

34. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide and at least one organic acid;

35. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid and at least one inorganic acid;

36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid and at least one bitter compound;

37. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

38. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

39. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate and at least one surfactant;

40. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

41. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid and at least one alcohol;

42. at least one polyol, at least one amino acid and at least one sugar acid;

43. at least one polyol, at least one amino acid and at least one nucleotide;

44. at least one polyol, at least one amino acid and at least one organic acid;

45. at least one polyol, at least one amino acid and at least one inorganic acid;

46. at least one polyol, at least one amino acid and at least one bitter compound;

47. at least one polyol, at least one amino acid and at least one polymer;

48. at least one polyol, at least one amino acid and at least one protein or protein hydrolyzate;

49. at least one polyol, at least one amino acid and at least one surfactant;

50. at least one polyol, at least one amino acid and at least one flavonoid;

51. at least one polyol, at least one amino acid and at least one alcohol;

52. at least one polyol, at least one polyamino acid and at least one sugar acid;

53. at least one polyol, at least one polyamino acid and at least one nucleotide;

54. at least one polyol, at least one polyamino acid and at least one organic acid;

55. at least one polyol, at least one polyamino acid and at least one organic salt;

56. at least one polyol, at least one polyamino acid and at least one inorganic acid;

57. at least one polyol, at least one polyamino acid and at least one inorganic salt;

58. at least one polyol, at least one polyamino acid and at least one bitter compound;

59. at least one polyol, at least one polyamino acid and at least one polymer;

60. at least one polyol, at least one polyamino acid and at least one protein or protein hydrolyzate;

61. at least one polyol, at least one polyamino acid and at least one surfactant;

62. at least one polyol, at least one polyamino acid and at least one flavonoid;

63. at least one polyol, at least one polyamino acid and at least one alcohol;

64. at least one polyol, at least one sugar acid and at least one nucleotide;

65. at least one polyol, at least one sugar acid and at least one organic acid;

66. at least one polyol, at least one sugar acid and at least one inorganic acid;

67. at least one polyol, at least one sugar acid and at least one bitter compound;

68. at least one polyol, at least one sugar acid and at least one polymer; 69. at least one polyol, at least one sugar acid and at least one protein or protein hydrolyzate;

70. at least one polyol, at least one sugar acid and at least one surfactant;

71. at least one polyol, at least one sugar acid and at least one flavonoid;

72. at least one polyol, at least one sugar acid and at least one alcohol;

73. at least one polyol, at least one nucleotide and at least one organic acid;

74. at least one polyol, at least one nucleotide and at least one inorganic acid;

75. at least one polyol, at least one nucleotide and at least one bitter compound;

76. at least one polyol, at least one nucleotide and at least one polymer;

77. at least one polyol, at least one nucleotide and at least one protein or protein hydrolyzate;

78. at least one polyol, at least one nucleotide and at least one surfactant;

79. at least one polyol, at least one nucleotide and at least one flavonoid;

80. at least one polyol, at least one nucleotide and at least one alcohol;

81. at least one polyol, at least one organic acid and at least one inorganic acid;

82. at least one polyol, at least one organic acid and at least one bitter compound;

83. at least one polyol, at least one organic acid and at least one polymer;

84. at least one polyol, at least one organic acid and at least one protein or protein hydrolyzate;

85. at least one polyol, at least one organic acid and at least one surfactant;

86. at least one polyol, at least one organic acid and at least one flavonoid;

87. at least one polyol, at least one organic acid and at least one alcohol;

88. at least one polyol, at least one inorganic acid and at least one bitter compound;

89. at least one polyol, at least one inorganic acid and at least one polymer;

90. at least one polyol, at least one inorganic acid and at least one protein or protein hydrolyzate;

91. at least one polyol, at least one inorganic acid and at least one surfactant;

92. at least one polyol, at least one inorganic acid and at least one flavonoid;

93. at least one polyol, at least one inorganic acid and at least one alcohol;

94. at least one polyol, at least one bitter compound and at least one polymer;

95. at least one polyol, at least one bitter compound and at least one protein or protein hydrolyzate;

96. at least one polyol, at least one bitter compound and at least one surfactant;

97. at least one polyol, at least one bitter compound and at least one flavonoid; 98. at least one polyol, at least one bitter compound and at least one alcohol;

99. at least one polyol, at least one polymer and at least one protein or protein hydrolyzate;

100. at least one polyol, at least one polymer and at least one surfactant;

101. at least one polyol, at least one polymer and at least one flavonoid;

102. at least one polyol, at least one polymer and at least one alcohol;

103. at least one polyol, at least one protein or protein hydrolyzate and at least one surfactant;

104. at least one polyol, at least one protein or protein hydrolyzate and at least one flavonoid;

105. at least one polyol, at least one surfactant and at least one flavonoid;

106. at least one polyol, at least one surfactant and at least one alcohol;

107. at least one polyol, at least one flavonoid and at least one alcohol;

108. at least one additive that enhances sweet taste and erythritol;

109. at least one additive that enhances sweet taste and maltitol;

110. at least one additive that enhances sweet taste and mannitol;

111. at least one additive that enhances sweet taste and sorbitol;

112. at least one additive that enhances sweet taste and lactitol;

113. at least one additive that enhances sweet taste and xylitol;

114. at least one additive which enhances the sweet and isomalte taste;

115. at least one additive that enhances sweet taste and propylene glycol;

116. at least one additive that enhances sweet taste and glycerol;

117. at least one additive that enhances sweet taste and palatinose;

118. at least one additive which enhances the sweet and reduced taste of isomalto-oligosaccharides;

119. at least one additive which enhances the sweet, reduced taste of xylo-oligosaccharides;

120. at least one additive that enhances the sweet and mild taste

oligosaccharides;

121. at least one additive which enhances the sweet taste and reduced maltose syrup;

122. at least one additive that enhances sweet taste and reduced glucose syrup;

123. at least one sweet taste additive, erythritol and at least one other polyol;

124. at least one sweet taste enhancing additive, maltitol and at least one other polyol;

125. at least one sweet taste additive, mannitol and at least one other polyol;

126. at least one sweet taste additive, sorbitol and at least one other polyol; 127. at least one sweet taste additive, lactitol and at least one other polyol;

128. at least one sweet taste enhancing additive, xylitol and at least one other polyol;

129. at least one additive that enhances sweet, isomalt taste and at least one other polyol;

130. at least one sweet taste enhancing additive, propylene glycol and at least one other polyol;

131. at least one sweet taste additive, glycerol and at least one other polyol;

132. at least one sweet taste enhancing additive, palatinose and at least one other polyol;

133. at least one sweet taste-reducing additive, reduced isomalto-oligosaccharides and at least one other polyol;

134. at least one sweet taste enhancing additive, reduced xylo-oligosaccharides and at least one other polyol;

135. at least one sweet taste-reducing additive, reduced gentile oligosaccharides and at least one other polyol;

136. at least one sweet taste enhancing additive, reduced maltose syrup and at least one other polyol; and

137. at least one sweet taste enhancing additive, reduced glucose syrup and at least one other polyol.

Other combinations of sweet taste enhancing composition in accordance with embodiments of this invention include:

1. at least one polyol and tagatose;

2. at least one polyol and trehalose;

3. at least one polyol and galactose;

4. at least one polyol and rhamnose;

5. at least one polyol and dextrin; At least one polyol and cyclodextrin;

At least one polyol is α-cyclodextrin, β-cyclodextrin or γ-cyclodextrin;

8. at least one polyol and maltodextrin;

At least one polyol and dextran;

10. at least one polio and sucrose;

11. at least one polio and glucose;

12. at least one polio and fructose;

13. at least one polio and treose;

14. at least one polio is arabinose;

15. at least one polio and xylose;

16. at least one polio and lixose;

17. at least one polio and allose;

18. at least one polio and altrose;

19. at least one polio and mannose;

20. at least one polio is idose;

21. at least one polio and thalose;

22. at least one elastose polio;

23. at least one polio is maltose;

24. at least one polio and invert sugar;

25. at least one polio and trehalose;

26. at least one polio is isotrealose;

27. at least one polio is neotrealose;

28. at least one polio and palatinose;

29. at least one polio and galactose;

30. at least one beet polio and oligosaccharides;

31. at least one polio and isomalto-oligosaccharides;

32. at least one polio and isomaltose;

33. at least one polio and isomaltotriosis; 34. at least one polio

35. at least one polio

36. at least one polio

37. at least one polio

38. at least one polio

39. at least one polio

40. at least one polio

41. at least one polio

42. at least one polio

43. at least one polio

44. at least one polio

45. at least one polio

46. at least one polio

47. at least one polio

48. at least one polio

49. at least one polio

50. at least one polio

51. at least one polio

52. at least one polio

53. at least one polio

54. at least one polio

55. at least one polio

56. at least one polio

57. at least one polio

58. at least one polio

59. at least one polio

60. at least one polio

61. at least one polio

62. at least one polio

and panose;

and xylo-oligosaccharides; and xylotriosis; and xylobiose;

and gentio oligosaccharides; and gentiobiosis; and gentiotriosis; and gentiotetraosis; and sorbose;

and nigerooligosaccharides; and oligosaccharide palatinose; and fucose;

and fructooligosaccharides; and questose; and nystosis; and maltotetraol; and maltotriol;

and maltooligosaccharides; and maltotriose; and maltotetraose; and maltopentaose; and maltohexaose; and maltoheptaose; and lactulose; and melibiosis; and raffinose; and rhamnose; and ribose;

and isomerized liquid sugars; 63. at least one high fructose corn polyol and syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup;

64. at least one polyol and binding sugars;

65. at least one soybean polyol and oligosaccharides;

66. at least one polyol and glucose syrup;

67. at least one polyol, tagatose and at least one other carbohydrate;

68. at least one polyol, trehalose and at least one other carbohydrate;

69. at least one polyol, galactose and at least one other carbohydrate;

70. at least one polyol, rhamnose and at least one other carbohydrate;

71. at least one polyol, dextrin and at least one other carbohydrate;

72. at least one polyol, cyclodextrin and at least one other carbohydrate;

73. at least one polyol, (3-cyclodextrin and at least one other carbohydrate;

74. at least one polyol, maltodextrin and at least one other carbohydrate;

75. at least one polyol, dextran and at least one other carbohydrate;

76. at least one polyol, sucrose and at least one other carbohydrate;

77. at least one polyol, glucose and at least one other carbohydrate;

78. at least one polyol, fructose and at least one other carbohydrate; 79. at least one polyol, treose and at least one other carbohydrate;

80. at least one polyol, arabinose and at least one other carbohydrate;

81. at least one polyol, xylose and at least one other carbohydrate;

82. at least one polyol, lixose and at least one other carbohydrate;

83. at least one polyol, allose and at least one other carbohydrate;

84. at least one polyol, altrose and at least one other carbohydrate;

85. at least one polyol, mannose and at least one other carbohydrate;

86. at least one polyol, idose and at least one other carbohydrate;

87. at least one polyol, talose and at least one other carbohydrate;

88. at least one polyol, lactose and at least one other carbohydrate;

89. at least one polyol, maltose and at least one other carbohydrate;

90. at least one polyol, invert sugar and at least one other carbohydrate;

91. at least one polyol, trehalose and at least one other carbohydrate;

92. at least one polyol, isotrealose and at least one other carbohydrate;

93. at least one polyol, neotrealose and at least one other carbohydrate;

94. at least one polyol, palatinose and at least one other

carbohydrate;

95. at least one polyol, galactose and at least one other carbohydrate;

96. at least one polyol, beet oligosaccharides and at least one other carbohydrate;

97. at least one polyol, isomaloligosaccharides and at least one other carbohydrate;

98. at least one polyol, isomaltose and at least one other carbohydrate;

99. at least one polyol, isomaltotriosis and at least one other carbohydrate;

100. at least one polyol, panose and at least one other carbohydrate;

101. at least one polyol, xylo-oligosaccharides and at least one other carbohydrate;

102. at least one polyol, xylotriose and at least one other carbohydrate;

103. at least one polyol, xylobiosis and at least one other carbohydrate;

104. at least one polyol, gentol oligosaccharides and at least one other carbohydrate;

105. at least one polyol, gentiobiosis and at least one other carbohydrate;

106. at least one polyol, gentiotriosis and at least one other carbohydrate;

107. at least one polyol, gentiotetraose and at least one other carbohydrate; 108. at least one polyol, sorbose and at least one other carbohydrate;

109. at least one polyol, nigerooligosaccharides and at least one other carbohydrate;

110. at least one polyol, palatinose oligosaccharides and at least one other carbohydrate;

111. at least one polyol, fucose and at least one other carbohydrate;

112. at least one polyol, fructooligosaccharides and at least one other carbohydrate;

113. at least one polyol, questose and at least one other carbohydrate;

114. at least one polyol, nystosis and at least one other carbohydrate;

115. at least one polyol, maltotetraol and at least one other carbohydrate;

116. at least one polyol, maltotriol and at least one other carbohydrate;

117. at least one polyol, maltooligosaccharides and at least one other carbohydrate;

118. at least one polyol, maltotriosis and at least one other carbohydrate;

119. at least one polyol, maltotetraose and at least one other carbohydrate;

120. at least one polyol, maltopentaose and at least one other carbohydrate;

121. at least one polyol, maltohexaose and at least one other carbohydrate;

122. at least one polyol, maltoheptaose and at least one other carbohydrate;

123. at least one polyol, lactulose and at least one other carbohydrate;

124. at least one polyol, melibiosis and at least one other carbohydrate;

125. at least one polyol, raffinose and at least one other carbohydrate;

126. at least one polyol, rhamnose and at least one other carbohydrate;

127. at least one polyol, ribose and at least one other carbohydrate;

128. at least one polyol, isomerized liquid sugars and at least one other carbohydrate;

129. at least one polyol, high fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup and at least one other carbohydrate;

130. at least one polyol, binding sugars and at least one other carbohydrate;

131. at least one polyol, soybean oligosaccharides and at least one other carbohydrate;

132. at least one polyol, glucose syrup and at least one other carbohydrate;

133. at least one carbohydrate and erythritol;

134. at least one carbohydrate and maltitol;

135. at least one carbohydrate and mannitol;

136. at least one carbohydrate and sorbitol;

137. at least one carbohydrate and lactitol;

138. at least one carbohydrate and xylitol;

139. at least one carbohydrate and isomalt; 140. at least one carbohydrate and propylene glycol;

141. at least one carbohydrate and glycerol;

142. at least one carbohydrate and palatinose;

143. at least one carbohydrate and reduced isomalto-oligosaccharides;

144. at least one carbohydrate and reduced xylo-oligosaccharides;

145. at least one carbohydrate and reduced gentiooligosaccharides;

146. at least one carbohydrate and reduced maltose syrup;

147. at least one carbohydrate and reduced glucose syrup;

148. at least one carbohydrate, erythritol and at least one other polyol;

149. at least one carbohydrate, maltitol and at least one other polyol;

150. at least one carbohydrate, mannitol and at least one other polyol;

151. at least one carbohydrate, sorbitol and at least one other polyol;

152. at least one carbohydrate, lactitol and at least one other polyol;

153. at least one carbohydrate, xylitol and at least one other polyol;

154. at least one carbohydrate, isomalt and at least one other polyol;

155. at least one carbohydrate, propylene glycol and at least one other polyol;

156. at least one carbohydrate, glycerol; and at least one other polyol; 157. at least one carbohydrate, palatinose and at least one other polyol;

158. at least one carbohydrate, reduced isomalto-oligosaccharides and at least one other polyol;

159. at least one carbohydrate, reduced xyloligosaccharides and at least one other polyol;

160. at least one carbohydrate, reduced gentol oligosaccharides and at least one other polyol;

161. at least one carbohydrate, reduced maltose syrup and at least one other polyol; and

162. at least one carbohydrate, reduced glucose syrup and at least one other polyol.

Other combinations of sweet taste enhancing composition in accordance with embodiments of this invention include:

1. at least one carbohydrate and at least one amino acid;

2. at least one carbohydrate and at least one polyamino acid;

3. at least one carbohydrate and at least one sugar acid;

4. at least one carbohydrate and at least one nucleotide;

5. at least one carbohydrate and at least one organic acid;

6. at least one carbohydrate and at least one inorganic acid;

7. at least one carbohydrate and at least one bitter compound;

8. at least one carbohydrate and at least one flavoring or flavoring ingredient;

At least one carbohydrate and at least one polymer; 10. at least one carbohydrate and at least one protein or protein hydrolyzate;

11. at least one carbohydrate and at least one surfactant;

12. at least one carbohydrate and at least one flavonoid;

13. at least one carbohydrate and at least one alcohol;

At least one carbohydrate and at least one protein or protein hydrolyzate or mixture of low molecular weight amino acid;

15. at least one carbohydrate and at least one emulsifier;

16. at least one carbohydrate and at least one inorganic salt;

17. at least one carbohydrate, at least one amino acid and at least one other sweet taste enhancing additive;

18. at least one carbohydrate, at least one polyamino acid and at least one other sweet taste enhancing additive;

19. at least one carbohydrate, at least one sugar acid and at least one other sweet taste enhancing additive;

20. at least one carbohydrate, at least one nucleotide and at least one other sweet taste enhancing additive;

21. at least one carbohydrate, at least one organic acid and at least one other sweet taste enhancing additive;

22. at least one carbohydrate, at least one inorganic acid and at least one other sweet taste enhancing additive;

23. at least one carbohydrate, at least one bitter compound and at least one other additive that enhances the sweet taste;

24. at least one carbohydrate, at least one flavoring or flavoring ingredient and at least one other sweet taste enhancing additive;

25. at least one carbohydrate, at least one polymer and at least one other sweet taste enhancing additive;

26. at least one carbohydrate, at least one protein or protein hydrolyzate and at least one other sweet taste enhancing additive;

27. at least one carbohydrate, at least one surfactant and at least one other additive that enhances sweet taste;

28. at least one carbohydrate, at least one flavonoid and at least one other additive that enhances sweet taste;

29. at least one carbohydrate, at least one alcohol and at least one other sweet taste enhancing additive;

30. at least one carbohydrate, at least one amino acid and at least one polyamino acid;

31. at least one carbohydrate, at least one amino acid, at least one polyamino acid and at least one sugar acid;

32. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid and at least one nucleotide;

33. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide and at least one organic acid;

34. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid and at least one inorganic acid;

35. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid and at least one bitter compound;

36. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

37. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

38. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate and at least one surfactant;

39. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

40. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid and at least one alcohol;

41. at least one carbohydrate, at least one amino acid and at least one sugar acid;

42. at least one carbohydrate, at least one amino acid and at least one nucleotide; 43. at least one carbohydrate, at least one amino acid and at least one organic acid;

44. at least one carbohydrate, at least one amino acid and at least one inorganic acid;

45. at least one carbohydrate, at least one amino acid and at least one bitter compound;

46. at least one carbohydrate, at least one amino acid and at least one polymer;

47. at least one carbohydrate, at least one amino acid and at least one protein or protein hydrolyzate;

48. at least one carbohydrate, at least one amino acid and at least one surfactant;

49. at least one carbohydrate, at least one amino acid and at least one flavonoid;

50. at least one carbohydrate, at least one amino acid and at least one alcohol;

51. at least one carbohydrate, at least one polyamino acid and at least one sugar acid;

52. at least one carbohydrate, at least one polyamino acid and at least one nucleotide;

53. at least one carbohydrate, at least one polyamino acid and at least one organic acid;

54. at least one carbohydrate, at least one polyamino acid and at least one inorganic acid;

55. at least one carbohydrate, at least one polyamino acid and at least one bitter compound;

56. at least one carbohydrate, at least one polyamino acid and at least one polymer;

57. at least one carbohydrate, at least one

at least one

at least one

at least one

at least one

at least one

at least one polyamino acid and at least one protein or protein hydrolyzate;

58. at least one carbohydrate, at least one polyamino acid and at least one surfactant;

59. at least one carbohydrate, at least one polyamino acid and at least one flavonoid;

60. at least one carbohydrate, at least one polyamino acid and at least one alcohol;

61. at least one carbohydrate, at least one sugar acid and at least one nucleotide;

62. at least one carbohydrate, at least one sugar acid and at least one organic acid;

63. at least one carbohydrate, at least one sugar acid and at least one inorganic acid;

64. at least one carbohydrate, at least one sugar acid and at least one bitter compound;

65. at least one carbohydrate, at least one sugar acid and at least one polymer;

66. at least one carbohydrate, at least one sugar acid and at least one protein or protein hydrolyzate;

67. at least one carbohydrate, at least one sugar acid and at least one surfactant;

68. at least one carbohydrate, at least one sugar acid and at least one flavonoid;

69. at least one carbohydrate, at least one sugar acid and at least one alcohol;

70. at least one carbohydrate, at least one nucleotide and at least one organic acid;

71. at least one carbohydrate, at least one nucleotide and at least one inorganic acid; 72. at least one carbohydrate, at least one nucleotide and at least one bitter compound;

73. at least one carbohydrate, at least one nucleotide and at least one polymer;

74. at least one carbohydrate, at least one nucleotide and at least one protein or protein hydrolyzate;

75. at least one carbohydrate, at least one nucleotide and at least one surfactant;

76. at least one carbohydrate, at least one nucleotide and at least one flavonoid;

77. at least one carbohydrate, at least one nucleotide and at least one alcohol;

78. at least one carbohydrate, at least one organic acid and at least one inorganic acid;

79. at least one carbohydrate, at least one organic acid and at least one bitter compound;

80. at least one carbohydrate, at least one organic acid and at least one polymer;

81. at least one carbohydrate, at least one organic acid and at least one protein or protein hydrolyzate;

82. at least one carbohydrate, at least one organic acid and at least one surfactant;

83. at least one carbohydrate, at least one organic acid and at least one flavonoid;

84. at least one carbohydrate, at least one organic acid and at least one alcohol;

85. at least one carbohydrate, at least one inorganic acid and at least one bitter compound;

86. at least one carbohydrate, at least one inorganic acid and at least one polymer;

87. at least one carbohydrate, at least one inorganic acid and at least one protein or protein hydrolyzate;

88. at least one carbohydrate, at least one inorganic acid and at least one surfactant;

89. at least one carbohydrate, at least one inorganic acid and at least one flavonoid;

90. at least one carbohydrate, at least one inorganic acid and at least one alcohol;

91. at least one carbohydrate, at least one bitter compound and at least one polymer;

92. at least one carbohydrate, at least one bitter compound and at least one protein or protein hydrolyzate;

93. at least one carbohydrate, at least one bitter compound and at least one surfactant;

94. at least one carbohydrate, at least one bitter compound and at least one flavonoid;

95. at least one carbohydrate, at least one bitter compound and at least one alcohol;

96. at least one carbohydrate, at least one polymer and at least one protein or protein hydrolyzate;

97. at least one carbohydrate, at least one polymer and at least one surfactant;

98. at least one carbohydrate, at least one polymer and at least one flavonoid;

99. at least one carbohydrate, at least one polymer and at least one alcohol;

100. at least one carbohydrate, at least one protein or protein hydrolyzate and at least one surfactant; 101. at least one carbohydrate, at least one protein or protein hydrolyzate and at least one flavonoid;

102. at least one carbohydrate, at least one surfactant and at least one flavonoid;

103. at least one carbohydrate, at least one surfactant and at least one alcohol;

104. at least one carbohydrate, at least one flavonoid and at least one alcohol;

105. at least one sweet taste-enhancing additive and D-tagatose;

106. at least one additive that enhances sweet taste and trehalose;

107. at least one sweet taste enhancing additive and D-galactose;

108. at least one additive that enhances sweet taste and rhamnose;

109. at least one additive that enhances sweet taste and dextrin;

110. at least one additive that enhances sweet taste and cyclodextrin;

111. at least one sweet taste enhancing additive and (3-cyclodextrin;

112. at least one additive that enhances sweet taste and maltodextrin;

113. at least one additive that enhances sweet and dextran flavor;

114. at least one additive that enhances sweet taste and sucrose;

115. at least one additive that enhances sweet taste and glucose; fructose;

arabinose;

10

altrose:

mannose;

lactose;

maltose;

inverted;

trehalose;

isotrealose;

neotrealosis;

palatinose;

116. at least one additive that enhances the sweet taste and

117. at least one additive that enhances sweet taste and treose;

118. at least one additive that enhances the sweet taste and

119. at least one additive that enhances sweet and xylose taste;

120. at least one additive that enhances sweet and lixose flavor;

121. at least one additive that enhances sweet taste and allose;

122. at least one additive that enhances the sweet taste and

123. at least one additive that enhances the sweet taste and

124. at least one additive that enhances sweet and sweet taste;

125. at least one additive that enhances sweet taste and talose;

126. at least one additive that enhances the sweet taste and

127. at least one additive that enhances the sweet taste and

128. At least one additive that enhances sweet and sugar flavor

129. at least one additive that enhances the sweet taste and

130. at least one additive that enhances the sweet taste and

131. at least one additive that enhances the sweet taste and

132. at least one sweet taste enhancing additive and 133. at least one sweet taste enhancing additive and galactose;

134. at least one additive to improve the sweet taste and beet oligosaccharides;

135. at least one additive which enhances the sweet taste and isomalto-oligosaccharides;

136. at least one additive that enhances sweet taste and isomaltose;

137. at least one additive that enhances sweet taste and isomaltotriosis;

138. at least one additive that enhances sweet taste and panose;

139. at least one additive which enhances sweet taste and xylo-oligosaccharides;

140. at least one additive that enhances sweet taste and xylotriosis;

141. at least one additive that enhances sweet taste and xylobiosis;

142. at least one additive which enhances the sweet taste and gentio oligosaccharides;

143. at least one additive that enhances sweet and gentiobio taste;

144. at least one additive which enhances sweet taste and gentiotriosis;

145. at least one additive that enhances sweet taste and gentiotetraosis;

146. at least one additive that enhances sweet taste and sorbose;

147. at least one additive that enhances sweet taste and nigero-oligosaccharides;

148. at least one additive which enhances the sweet taste and palatinose oligosaccharides;

149. at least one additive that enhances sweet and fucose flavor;

150. at least one additive which enhances the sweet taste and fructooligosaccharides;

151. at least one additive that enhances sweet taste and questose;

152. at least one additive that enhances sweet taste and nystosis;

153. at least one additive that enhances sweet taste and maltotetraol;

154. at least one additive that enhances sweet taste and maltotriol;

155. at least one additive which enhances the sweet taste and maltooligosaccharides;

156. at least one additive which enhances the sweet taste and maltotriose;

157. at least one additive that enhances sweet taste and maltotetraosis;

158. at least one additive which enhances the sweet taste and maltopentaose;

159. at least one additive which enhances the sweet taste and maltohexaose;

160. at least one additive which enhances the sweet taste and maltoheptaose;

161. at least one additive that enhances sweet taste and lactulose; 162. at least one additive that enhances the sweet taste and

melibiosis;

163. at least one additive that enhances the sweet taste and

raffinose;

164. at least one additive that enhances sweet taste and rhamnose;

165. at least one additive that enhances sweet and ribose flavor;

166. at least one additive enhancing sweet taste and isomerized liquid sugars;

167. at least one sweet taste additive and high fructose corn syrup (for example, HFCS55, HFCS42 or HFCS90) or starch syrup;

168. at least one additive that enhances sweet taste and binding sugars;

169. at least one sweet taste additive and soy oligosaccharides;

170. at least one additive that enhances sweet taste and glucose syrup;

171. at least one sweet taste enhancing additive, D-tagatose and at least one other carbohydrate;

172. at least one additive that enhances sweet taste, trehalose and at least one other carbohydrate;

173. at least one sweet taste enhancing additive, D-galactose and at least one other carbohydrate;

174. at least one additive that enhances sweet taste, rhamnose and at least one other carbohydrate;

175. at least one sweet taste enhancing additive, dextrin and at least one other carbohydrate; 176. at least one sweet taste enhancing additive, cyclodextrin and at least one other carbohydrate;

177. at least one sweet taste enhancing additive, 0-cyclodextrin and at least one other carbohydrate;

178. at least one sweet taste enhancing additive, maltodextrin and at least one other carbohydrate;

179. at least one additive that enhances sweet taste, dextran and at least one other carbohydrate;

180. at least one sweet taste-enhancing additive, sucrose and at least one other carbohydrate;

181. at least one additive that enhances sweet taste, glucose and at least one other carbohydrate;

182. at least one additive that enhances sweet taste, fructose and at least one other carbohydrate;

183. at least one additive that enhances sweet taste, treose and at least one other carbohydrate;

184. at least one sweet taste enhancing additive, arabinose and at least one other carbohydrate;

185. at least one additive that enhances sweet taste, xylose and at least one other carbohydrate;

186. at least one additive that enhances sweet taste, lixose and at least one other carbohydrate;

187. at least one additive that enhances sweet taste, allose and at least one other carbohydrate;

188. at least one additive that enhances sweet taste, altrose and at least one other carbohydrate;

189. at least one additive that enhances sweet taste, mannose and at least one other carbohydrate;

190. at least one additive that enhances sweet taste, idose and at least one other carbohydrate;

191. at least one additive that enhances sweet taste, talose and at least one other carbohydrate;

192. at least one additive that enhances sweet taste, lactose and at least one other carbohydrate;

193. at least one additive that enhances sweet taste, maltose and at least one other carbohydrate;

194. at least one sweet taste additive, invert sugar and at least one other carbohydrate;

195. at least one additive that enhances sweet taste, trehalose and at least one other carbohydrate;

196. at least one additive that enhances sweet taste, isotrealose and at least one other carbohydrate;

197. at least one additive that enhances sweet taste, neotrealose and at least one other carbohydrate;

198. at least one sweet taste-enhancing additive, palatinose and at least one other carbohydrate;

199. at least one sweet taste enhancing additive, galactose and at least one other carbohydrate;

200. at least one sweet taste enhancing additive, beet oligosaccharides and at least one other carbohydrate;

201. at least one sweet taste enhancing additive, isomalto-oligosaccharides and at least one other carbohydrate;

202. at least one additive that enhances sweet taste, isomaltose and at least one other carbohydrate;

203. at least one sweet taste enhancing additive, isomaltotriosis and at least one other carbohydrate;

204. at least one sweet taste enhancing additive, panose and at least one other carbohydrate; 205. at least one sweet taste enhancing additive, xylo-oligosaccharides and at least one other carbohydrate;

206. at least one sweet taste enhancing additive, xylotriose and at least one other carbohydrate;

207. at least one sweet taste enhancing additive, xylobiosis and at least one other carbohydrate;

208. at least one sweet taste enhancing additive, gentio-oligosaccharides and at least one other carbohydrate;

209. at least one additive that enhances sweet taste, gentiobiosis and at least one other carbohydrate;

210. at least one additive that enhances sweet taste, gentiotriosis and at least one other carbohydrate;

211. at least one sweet taste enhancing additive, gentiotetraose and at least one other carbohydrate;

212. at least one additive that enhances sweet taste, sorbose and at least one other carbohydrate;

213. at least one sweet taste additive, nigerooligosaccharides and at least one other carbohydrate;

214. at least one sweet taste additive, palatinose oligosaccharides and at least one other carbohydrate;

215. at least one additive that enhances sweet taste, fucose and at least one other carbohydrate;

216. at least one sweet taste enhancing additive, fructooligosaccharides and at least one other carbohydrate;

217. at least one sweet taste-enhancing additive, questose and at least one other carbohydrate;

218. at least one additive that enhances sweet taste, nystosis and at least one other carbohydrate;

219. at least one sweet taste additive, maltotetraol and at least one other carbohydrate;

220. at least one sweet taste additive, maltotriol and at least one other carbohydrate;

221. at least one sweet taste enhancing additive, maltooligosaccharides and at least one other carbohydrate;

222. at least one additive that enhances sweet taste, maltotriosis and at least one other carbohydrate;

223. at least one sweet taste enhancing additive, maltotetraose and at least one other carbohydrate;

224. at least one sweet taste-enhancing additive, maltopentaose and at least one other carbohydrate;

225. at least one additive which enhances sweet taste, maltohexaose and at least one other carbohydrate;

226. at least one sweet taste-enhancing additive, maltoheptaose and at least one other carbohydrate;

227. at least one sweet taste enhancing additive, lactulose and at least one other carbohydrate;

228. at least one sweet taste enhancing additive, melibiosis and at least one other carbohydrate;

229. at least one additive that enhances sweet taste, raffinose and at least one other carbohydrate;

230. at least one additive that enhances sweet taste, rhamnose and at least one other carbohydrate;

231. at least one additive that enhances sweet taste, ribose and at least one other carbohydrate;

232. at least one sweet taste enhancing additive, isomerized liquid sugars and at least one other carbohydrate;

233. at least one sweet taste enhancing additive, high fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup and at least one other carbohydrate;

234. at least one sweet taste enhancing additive, binding sugars and at least one other carbohydrate;

235. at least one sweet taste enhancing additive, soy oligosaccharides and at least one other carbohydrate; and

236. at least one sweet taste enhancing additive, glucose syrup and at least one other carbohydrate.

In another embodiment, the dairy composition comprises at least one natural and / or synthetic high potency sweetener and a dairy product in combination with a plurality of taste enhancing additives, desirably 3 or more taste enhancing additives and furthermore. more desirably 4 or more flavor enhancing additives, wherein each sweet taste enhancing additive is present in an amount such that no sweet taste enhancing additive communicates a substantial unpleasant taste to the sweetening composition. In other words, the amounts of the taste enhancing additives in the sweetening composition are balanced so that no sweet taste enhancing additives impart a substantial unpleasant taste to the sweetening composition.

According to a particular embodiment of this invention, the sweetening composition provided herein comprises at least one sweet taste enhancing composition in the sweetening composition in an amount effective for the sweetening composition to impart an osmolarity of at least 10 mOsmoles / L to a aqueous solution of the sweetener composition, wherein the at least one natural and / or synthetic high potency sweetener is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight. . As used herein, "mOsmoles / L" refers to milliosmoles per liter. According to another embodiment, the sweetener composition comprises at least one sweet taste enhancing composition in an amount effective for the sweetener composition to impart an osmolarity of 10 to 500 mOsmoles / L, preferably 25 to 500 mOsmoles / L more preferably from 100 to 500 mOsmoles / L, more preferably from 200 to 500 mOsmoles / L and most preferably from 300 to 500 mOsmoles / L to an aqueous solution of the sweetener composition, wherein the at least one natural high potency sweetener and / or synthetic is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight. Where a plurality of sweet taste enhancing compositions are combined with at least one natural and / or synthetic high potency sweetener, the reported osmolarity is that of the total combination of the plurality of sweet taste enhancing compositions.

Osmolarity refers to the measurement of solute osmoles per liter of solution, where osmol is equal to the number of moles of osmotically active particles in an ideal solution (for example, one mole of glucose is one osmol), whereas one mol of sodium chloride is two osmoles (one mol of sodium and one mol of chloride). Thus, in order to improve the taste quality of the sweetener composition, osmotically active compounds or compounds which impart osmolarity should not introduce significant unpleasant taste to the formulation.

In one embodiment, sweet taste enhancing carbohydrate additives suitable for the present invention have a molecular weight of less than or equal to 500 and desirably have a molecular weight of 50 to 500. In particular embodiments, suitable carbohydrates having a molecular weight of less than or equal to 500 include, but are not limited to, sucrose, fructose, glucose, maltose, lactose, mannose, galactose and tagatose. In general, in accordance with desirable embodiments of this invention, a sweet taste enhancing carbohydrate additive is present in the sweetening compositions in an amount from about 1,000 to about 100,000 ppm. (Throughout this descriptive report, the term ppm means parts per million by weight or volume. For example, 500 ppm means 500 mg in one liter.) According to other desirable embodiments of this invention, a sweet taste enhancing carbohydrate additive is present in the sweetened compositions in an amount from about 2,500 to about 10,000 ppm. In another embodiment, sweet taste enhancing carbohydrate additives suitable for communicating osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, carbohydrate additives which improve sweet taste with a molecular weight ranging from about 50 to about 500.

In one embodiment, suitable sweet taste enhancing polyol additives have a molecular weight of less than or equal to 500 and desirably have a molecular weight of 76 to 500. In particular embodiments, taste enhancing polyol additives Suitable candies with a molecular weight less than or equal to 500 include, but are not limited to, erythritol, glycerol and propylene glycol. In general, in accordance with desirable embodiments of this invention, a sweet taste enhancing polyol additive is present in the sweetening compositions in an amount from about 100 ppm to about 80,000 ppm. According to other desirable embodiments of this invention, a sweet taste enhancing polyol additive is present in the sweetened compositions in an amount of from about 400 to about 80,000 ppm. In one subform, sweet taste enhancing polyol additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, polyol additives that enhance sweet taste having a molecular weight ranging from about 76 to about 500. In accordance with yet further desirable embodiments of this invention, a sweet taste enhancing polyol additive is present in the sweetening compositions in an amount of about 400 at about 80,000 ppm of the total sweetener composition, more particularly from about 5,000 to about 40,000 ppm, and even more particularly from about 10,000 to about 35,000 ppm. Desirably, the at least one natural and / or synthetic high potency sweetener and at least one sweet taste enhancing polyol additive are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively; more particularly from about 1:20 to about 1: 600; even more particularly from about 1:50 to about 1: 300; and even more particularly from about 1:75 to about 1: 150.

In general, according to another embodiment of this invention, an appropriate sweet taste enhancing alcohol additive is present in the sweetening compositions in an amount of from about 625 to about 10,000 ppm. In another embodiment, sweet taste enhancing alcohol additives suitable for communicating osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, alcohol additives. which improve sweet taste with a molecular weight ranging from about 46 to about 500. A non-limiting example of alcohol additive that improves sweet taste with a molecular weight ranging from about 46 to about 500 includes ethanol.

In one embodiment, suitable sweet taste enhancing amino acid additives have a molecular weight of less than or equal to 250 and desirably have a molecular weight of 75 to 250. In particular embodiments, amino acid additives which Suitable sweet taste enhancers with a molecular weight of less than or equal to 250 include, but are not limited to, glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine. Preferred sweet taste enhancing amino acid additives include those that taste sweet at high concentrations, but are desirably present in embodiments of this invention in amounts below or above their sweet taste detection threshold. Even more preferred are mixtures of amino acid additives that improve sweet taste in amounts below or above their sweet taste detection threshold. In general, according to desirable embodiments of this invention, a sweet taste enhancing amino acid additive is present in the sweetening compositions in an amount from about 100 ppm to about 25,000 ppm, more particularly from about 1,000 to about 10,000 ppm and even more particularly from about 2,500 to about 5,000 ppm. According to other desirable embodiments of this invention, a sweet taste enhancing amino acid additive is present in the sweetened compositions in an amount from about 250 ppm to about 7,500 ppm. In one sub-embodiment, sweet taste enhancing amino acid additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, amino acid additives which improve sweet taste with a molecular weight ranging from about 75 to about 250.

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing amino acid salt additive is present in the sweetening compositions in an amount of about 25 to about 10,000 ppm, more particularly about 1,000 to about 7,500 ppm and even more particularly from about 2,500 to about 5,000 ppm. In another embodiment, sweet taste enhancing amino acid salt additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, additives. sweet taste enhancing amino acid salt having a molecular weight ranging from about 75 to about 300. Non-limiting examples of sweet taste enhancing amino acid salt additives having a molecular weight ranging from about 75 to about 300 include the salts of glycine, alanine, serine, theanine and threonine.

In general, according to yet another embodiment of this invention, a protein additive or protein hydrolyzate that enhances the appropriate sweet taste is present in the sweetening compositions in an amount of from about 200 to about 50,000 ppm. In another embodiment, sweet taste enhancing protein or protein hydrolyzate additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, Protein or protein hydrolyzate additives that improve sweet taste with a molecular weight ranging from about 75 to about 300. Non-limiting examples of protein or protein hydrolyzate additives that improve sweet taste with a molecular weight ranging from about from 75 to about 300 include proteins or protein hydrolysates containing glycine, alanine, serine and threonine.

In general, according to another embodiment of this invention, an inorganic acid additive that enhances the appropriate sweet taste is present in the sweetening compositions in an amount from about 25 to about 5,000 ppm. In another embodiment, sweet taste enhancing inorganic acid additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, phosphoric acid, HCl and H2SO4 and any other inorganic acid additives that are safe for human or animal consumption when used in a generally acceptable range. In one subform, sweet taste enhancing inorganic acid additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, inorganic acid additives. which improve sweet taste with a molecular weight range of from about 36 to about 98.

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing inorganic acid salt additive is present in the sweetening compositions in an amount of from about 25 to about 5,000 ppm. In another embodiment, sweet taste enhancing inorganic acid salt additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, salts of inorganic acids, for example sodium, potassium, calcium and magnesium salts of phosphoric acid and any other alkaline or alkaline earth metal salts of other inorganic acids (eg sodium bisulfate) which are safe for human or animal consumption when used in a generally acceptable range. In one sub-embodiment, sweet taste enhancing inorganic acid salt additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, additives. of sweet taste enhancing inorganic acid salt having a molecular weight range of from about 58 to about 120.

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing organic acid additive is present in the sweetening compositions in an amount of from about 10 to about 5,000 ppm. In another embodiment, sweet taste enhancing organic acid additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, creatine, citric acid, malic acid, succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, glyconic acid, glutaric acid, adipic acid and any other sweet taste enhancing organic acid additives that are safe for human or animal consumption when used in a generally acceptable range. In one embodiment, the sweet taste enhancing organic acid additive comprises a molecular weight range of from about 60 to about 208.

In general, according to yet another embodiment of this invention, a suitable organic acid salt additive that enhances sweet taste is present in the sweetening compositions in an amount of from about 20 to about 10,000 ppm. In another embodiment, sweet taste enhancing organic acid salt additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, additives. organic acid salt which enhances the sweet taste such as sodium, potassium, calcium, magnesium and other alkali or alkali metal salts of citric acid, malic acid, tartaric acid, fumaric acid, glyconic acid, glutaric acid, adipic acid, hydroxycitic acid, succinic acid and salts of any other sweet taste enhancing organic acid additives that are safe for human or animal consumption when used in a generally acceptable range. In one embodiment, the sweet taste enhancing organic acid salt additive comprises a molecular weight range of from about 140 to about 208.

In general, according to yet another embodiment of this invention, an organic based salt additive which enhances the appropriate sweet taste is present in the sweetening compositions in an amount of from about 10 to about 5,000 ppm. In another embodiment, the organic-based sweet taste enhancing salt additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, inorganic and organic acid salts of organic bases such as glycosamine salts, choline salts and guanidine salts.

In general, according to yet another embodiment of this invention, an astringent additive that enhances proper sweet taste is present in the sweetening compositions in an amount of from about 25 to about 1,000 ppm. In another embodiment, astringent sweet taste enhancing additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, tannic acid, polyphenols. tea, catechin, aluminum sulphate, AlNa (SO4) 2, AlK (SO4) 2 and other alum forms.

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing nucleotide additive is present in the sweetening compositions in an amount of from about 5 to about 1,000 ppm. In another embodiment, sweet taste enhancing nucleotide additives suitable for communicating osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, adenosine monophosphate .

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing polyamino acid additive is present in the sweetening compositions in an amount of from about 30 to about 2,000 ppm. In another embodiment, sweet taste enhancing polyamino acid additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetened composition include, but are not limited to, poly-L lysine (e.g., poly-La-lysine or poly-Ls-lysine), poly-L-ornithine (e.g., poly-La-ornithine or poly-Ls-ornithine) and poly-L-arginine. In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing polymer additive is present in the sweetening compositions in an amount of from about 30 to about 2,000 ppm. In another embodiment, sweet taste enhancing polymeric additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, chitosan, hexametaphosphate. sodium and its salts, pectin, hydrocolloids such as senegal acacia, propylene glycol, polyethylene glycol and poly (ethylene glycol methyl ether).

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing surfactant additive is present in the sweetening compositions in an amount of from about 1 to about 5,000 ppm. In another embodiment, sweet taste enhancing surfactant additives suitable for imparting osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, polysorbates, choline, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters and sucrose laurate esters.

In general, according to yet another embodiment of this invention, a suitable sweet taste enhancing flavonoid additive is present in the sweetening compositions in an amount of from about 0.1 to about 1,000 ppm. In another embodiment, sweet taste enhancing flavonoid additives suitable for communicating osmolarities ranging from about 10 mOsmoles / L to about 500 mOsmoles / L to a sweetening composition include, but are not limited to, naringin, catechins. , neohesperidine rutins, neohesperidine and dihydrocalcona. In a preferred embodiment, non-limiting examples of sweet taste enhancing compositions that enhance the osmotic taste of the natural and / or synthetic high potency sweetener to be more like sugar include carbohydrate additives that enhance sweet taste. , sweet taste enhancing alcohol additives, sweet taste enhancing polyol additives, sweet taste enhancing amino acid additives, sweet taste enhancing amino acid salt additives, sweet taste enhancing inorganic acid salt additives , sweet taste polymeric additives, and protein or hydrolyzed protein additives that improve sweet taste.

In another embodiment, sweet taste enhancing carbohydrate additives suitable for enhancing the osmotic taste of the natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, carbohydrate additives which improve sweet taste with a molecular weight ranging from about 50 to about 500. Non-limiting examples of carbohydrate additives that improve sweet taste with a molecular weight ranging from about 50 to about 500 include sucrose, fructose, glucose, maltose, lactose, mannose, galactose, ribose, rhamnose, trehalose, HFCS and tagatose.

In another embodiment, sweet taste enhancing polyol additives suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, polyol additives. sweet taste enhancers with a molecular weight ranging from about 76 to about 500. Non-limiting examples of polyol additives that improve sweet taste with a molecular weight ranging from about 76 to about 500 include erythritol, glycerol and propylene glycol. In one subform, other suitable sweet taste enhancing polyol additives include sugar alcohols. In another embodiment, sweet taste enhancing alcohol additives suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, sugar additives. sweet taste enhancing alcohol with a molecular weight ranging from about 46 to about 500. A non-limiting example of sweet taste enhancing alcohol additive with a molecular weight ranging from about 46 to about 500 includes ethanol.

In another embodiment, sweet taste enhancing amino acid additives suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, sugar additives. sweet taste enhancing amino acids with a molecular weight ranging from about 75 to about 250. Non-limiting examples of sweet taste enhancing amino acid additives with a molecular weight ranging from about 75 to about 250 include glycine, alanine , serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine.

In another embodiment, the sweet taste enhancing amino acid salt additive suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, Sweet taste enhancing amino acid salt additives with a molecular weight ranging from about 75 to about 300. Non-limiting examples of sweet taste enhancing amino acid salt additives with a molecular weight ranging from about 75 to about 300 300 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine salts.

In another embodiment, sweet taste enhancing protein or protein hydrolyzate additives suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to sweet taste improving protein or protein hydrolyzate with a molecular weight ranging from about 75 to about 300. Non-limiting examples of sweet taste improving protein or protein hydrolyzate with a molecular weight ranging from about 75 to about 300 include protein or protein hydrolysates containing glycine, alanine, serine, leucine, valine, isoleucine, proline and threonine.

In another embodiment, sweet taste enhancing inorganic acid salt additives suitable for enhancing the osmotic taste of natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to , sodium chloride, potassium chloride, magnesium chloride, KH2 PO4 and NaH2 PO4. Inorganic acid salt additives which improve sweet taste suitable for improving osmotic taste may comprise a molecular weight of from about 58 to about 120.

In another embodiment, bitter sweet taste enhancing additives suitable for enhancing the osmotic taste of the natural and / or synthetic high potency sweetener to be more like sugar include, but are not limited to, caffeine, quinine , urea, quassia, tannic acid and naringin.

IV. Milk Compositions

In one embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one nucleotide additive that enhances the chosen sweet taste of inosine monophosphate ("IMP"). "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate , uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, nucleosides thereof, nucleic acid bases thereof or salts thereof.

In one embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one carbohydrate additive that enhances the chosen sweet taste of tagatose, trehalose, galactose, rhamnose, cyclodextrin (eg, α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®), dextran, sucrose, glucose, ribulose, fructose, arabinose, xylose, xylose, xylose , allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, talose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, fucose, glucuronic acid, glyconic acid, glucone-lactone, abequose, galactosamine, beet oligosaccharides, isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and or xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigero-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (questose, maltotriol and others) , malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn syrup / starch (for example , HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one polyol additive that enhances the chosen sweet taste of erythritol, maltitol, mannitol. , sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyloligosaccharides, reduced gentyl oligosaccharides, reduced maltose syrup or reduced glucose syrup.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one amino acid additive which enhances the chosen sweet taste of aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one polyamino acid additive which enhances the sweet taste chosen from poly-L- aspartic, poly-L-lysine (for example, poly-L-oc-lysine or poly-Ls-lysine), poly-L-ornithine (for example, poly-a-ornithine or poly-Ls-ornithine), poly- L-arginine, other polymeric forms of amino acids or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one sugar acid additive that enhances the chosen aldonic, uronic sweet taste. , aldaric, alginic, glyconic, glucuronic, glucaric, galactaric, galacturonic or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one organic acid additive that enhances the chosen sweet taste of C2-3 carboxylic acids. C30, hydroxyl-substituted C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g. 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, substituted cyclohexylic carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, glyconic acid, glycoeptanoic acids, glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid, fruitic acid, fumaric acid, maleic acid, succinic acid, salicylic acid, caffeic acid, bile acids, acetic acid, ascorbic acid, algin acid ico, erythorbic acid, polyglutamic acid or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one inorganic acid additive that enhances the chosen sweet taste of phosphoric acid, acid. phosphorous, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one bitter compound additive that enhances the chosen sweet taste of caffeine, quinine, urea, bitter orange oil, naringin, quassia or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one flavoring additive which enhances the sweet taste chosen from vanilla, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol, grape peel extract or grape seed extract. In another particular embodiment, the at least one sweet taste enhancing flavoring additive comprises a patented sweetener chosen from Dohler® Natural Flavoring Sweetness Enhancer K14323 (Dohler®, Darmstadt, Germany), Symrise® Natural Flavor Mask for Sweeteners 161453 or 164126 (Symrise, Holzminden, Germany), Natural Advantage® Bitterness Blockers 1, 2, 9, or 10 (Natural Advantage®, Freehold, New Jersey, USA). or Sucramask® (Creative Research Management, Stockton, California, U.S.A).

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one polymeric sweet taste enhancing additive of chitosan, pectin, pectic acids , pectinic, polyuronic, polygalacturonic, starch, hydrocolloid food or crude extracts thereof (e.g. senegal acacia, seyal acacia, carrageenan), poly-L-lysine (e.g. polyl-a-lysine or poly-L-8 -lysine), poly-L-ornithine (e.g. poly-La-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid , polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, polyethylene glycol sodium alginate, sodium hexametaphosphate and their salts or other cationic and anionic polymers.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one protein hydrolyzate additive that enhances the chosen sweet taste of bovine serum albumin. (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 34% hydrolyzed whey protein and 80% whey protein), soluble rice protein, soy protein, protein isolates, protein hydrolysates, protein hydrolyzate reaction products, glycoproteins and / or amino acids containing proteoglycans (eg glycine, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like).

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one surfactant additive that enhances the chosen sweet taste of polysorbates (e.g. monooleate). polyoxyethylene sorbitan (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride, hexadecyl trimethylammonium chloride, cholate bromide, choline chloride, sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters and other emulsifiers or the like .

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high-potency natural and / or synthetic sweetener in combination with at least one flavonoid additive that enhances the chosen sweet taste of catechins, polyphenols, rutins. , neohesperidine, naringin, dihydrocalcona neohesperidine or the like.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with ethanol.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one astringent compound additive that enhances the chosen sweet taste of tannic acid, chloride. europium (EUCI3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid and polyphenols (eg tea polyphenol).

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one inorganic salt additive which enhances the chosen sweet taste of sodium chloride. potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EUCI3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium sulfate, magnesium phosphate, alum, magnesium, mono-, di-, tri-basic phosphoric acid sodium or potassium salts, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one organic salt additive that enhances the chosen sweet taste of choline chloride. glyconic acid sodium salt, glyconic acid potassium salt, guanidine HCl, amiloride HCl, glycosamine HCl, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium glyconate, potassium tartrate and sodium tartrate.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing nucleotide additive, at least one carbohydrate additive. which improves sweet taste and at least one amino acid additive that enhances sweet taste; wherein the at least one nucleotide additive is chosen from inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate ( UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil nucleoside triphosphate, nucleoside acid phosphate salts thereof or salts thereof; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (eg α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiosis, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides idae, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, malto-triol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiose, raffinose, rhamnose, rhamnose, ramnose ribose, isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup; and wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine , ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing nucleotide additive and at least one carbohydrate additive. which improves the sweet taste; wherein the at least one nucleotide additive is chosen from inosine monophosphate ("1MP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate ( UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil nucleoside triphosphate, nucleoside acid phosphate salts thereof or salts thereof; and wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®). ), dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, idose , thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotose, isomaltose, and isomaltose ), xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides arids, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, raffinose, rhamnose, rhamnose, rhamnose isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing nucleotide additive and at least one polyol additive. which improves the sweet taste; wherein the at least one nucleotide additive is chosen from inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate ( UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil nucleoside triphosphate, nucleoside acid phosphate salts thereof or salts thereof; and wherein the at least one additive polyol is chosen from erythritol, maltitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, reduced galactitol, palatinose, reduced isomaloligosaccharides, xyloligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup or reduced glucose syrup.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing nucleotide additive and at least one improving amino acid the sweet taste; wherein the at least one nucleotide additive is chosen from inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate ( UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil nucleoside triphosphate, nucleoside acid phosphate salts thereof or salts thereof; and wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine , ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing carbohydrate additive, at least one polyol additive. which improves sweet taste and at least one amino acid additive that enhances sweet taste; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, mannosamine, phycosis, glucuronic acid, glyconic acid, glucone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiosis, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides deos, fucose, fructooligosaccharides (questose, nystose and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, raffinose, rhamnose, rhamnose, ramnose isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or BFCS90), binding sugars, soy oligosaccharides or glucose syrup; wherein the at least one polyol additive is chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomaloligosaccharides, xyloligosaccharides reduced gentile oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine , ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing carbohydrate additive and at least one polyol additive. which improves the sweet taste; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides arids, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, rafmosis, rhammosis, rhammosis isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup; and wherein the at least one polyol additive is selected from reduced erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, isomalto-oligosaccharides, xyloxy- reduced oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup or reduced glucose syrup.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing carbohydrate additive and at least one amino acid additive which improves the sweet taste; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides arids, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, raffinose, rhamnose, rhamnose, rhamnose isomerized liquid sugars such as high fractose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup; and wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine , ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing polyol additive and at least one amino acid additive. which improves the sweet taste; wherein the at least one polyol additive is chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, reduced galactitol, palatinose, isomalto-oligosaccharides, xyloligosaccharides reduced gentile oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine , ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing polyol additive and at least one salt additive. inorganic that improves the sweet taste; wherein the at least one polyol additive is chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, reduced galactitol, palatinose, isomalto-oligosaccharides, xyloligosaccharides reduced gentile oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one inorganic salt additive is chosen from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EUCI3), gadolinium chloride (GdCl3), chloride (TbCl3), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic phosphoric acid sodium or potassium salts, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate .

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing carbohydrate additive and at least one salt additive. inorganic that improves the sweet taste; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glycone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiobiose, gentiotetraose and others), sorbo.se, nigerooligosaccharides, palatinose oligosaccharides arids, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, raffinose, rhamnose, rhamnose, rhamnose isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup; and wherein the at least one inorganic salt additive is chosen from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EUCI3), gadolinium chloride (GdCl3), chloride Terbium (TbCl3), magnesium phosphate, magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic phosphoric acid salts of sodium, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing carbohydrate additive, at least one amino acid additive which improves sweet taste and at least one inorganic salt additive that enhances sweet taste; wherein the at least one carbohydrate additive is chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2®) , dextran, sucrose, glucose, ribulose, fructose, treose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrosis, deoxyribose, glucose, idose, thalose, erythrulose, xylulose, psychosis, turanose, cellobiose, amylopectin, glycosamine, manosamine, fucose, glucuronic acid, glyconic acid, glucone-lactone, abequose, galactosamine, oligosaccharides of beet, isomaltose, isomaltotriose and other isomaltotriose , xylo-oligosaccharides (xylotriose, xylobiose and others), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and others), sorbose, nigerooligosaccharides, palatosis oligosaccharides arids, fucose, fructooligosaccharides (questose, nystosis and others), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and others), lactulose, melibiosis, raffinose, rhamnose, rhamnose, rhamnose isomerized liquid sugars such as high fructose corn syrup / starch (e.g., HFCS55, HFCS42 or HFCS90), binding sugars, soy oligosaccharides or glucose syrup; wherein the at least one amino acid additive is chosen from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof; and wherein the at least one inorganic salt additive is chosen from sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl3), gadolinium chloride (GdCB), terbium chloride (TbCl3). magnesium phosphate, magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic phosphoric acid salts of sodium, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic high potency sweetener in combination with at least one sweet taste enhancing polyol additive and at least one polyamino acid additive. which improves the sweet taste; wherein the at least one polyol additive is chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, reduced galactitol, palatinose, isomalto-oligosaccharides, xyloligosaccharides reduced gentile oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one polyamino acid additive is chosen from poly-L-aspartic acid, poly-L-lysine (for example poly-L-lysine or poly-Ls-lysine), poly-L-ornithine (for example , poly-La-ornithine or poly-L-ornithine), poly-L-arginine and other polymeric forms of amino acids or salts thereof.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one high potency natural and / or synthetic sweetener in combination with at least one protein additive or protein hydrolyzate that enhances sweet taste and at least an inorganic salt additive that enhances sweet taste; wherein the at least one sweet taste enhancing protein additive or protein hydrolyzate is chosen from bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as instant whey protein isolate to 90%, 34% whey protein, 34% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates , reaction products of protein glycoproteins and / or amino acids containing proteoglycans (eg glycine, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like), collagen (eg gelatin), partially hydrolyzed collagen (eg hydrolyzed fish collagen) and collagen hydrolysates (eg collagen hydrolyzate) the porcine); and wherein the at least one sweet taste enhancing inorganic salt additive is chosen from sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl3), gadolinium chloride (GdCl3), chloride Terbium (TbCl3), magnesium phosphate, magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, a dairy composition is provided comprising a dairy product and rebaudioside A in combination with at least one natural and / or synthetic high potency sweetener other than rebaudioside A and at least one sweet taste enhancing composition.

In another particular embodiment, a dairy composition is provided comprising a dairy product and rebaudioside A in combination with at least one high potency synthetic sweetener, wherein the at least one high potency synthetic sweetener functions as a milk improving composition. sweet taste. Non-limiting examples of suitable sweet taste enhancing synthetic sweetener additives include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neo-hesperidine dihydrocalcona, cyclamate, neotame, N- [N- [3-] methyl ester. (3-hydroxy-4-methoxyphenyl) -propyl-L-α-aspartyl] -L-phenylalanine, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] methyl ester -La-aspartyl] -L-phenylalanine, N- [N- [3- (3-Methoxy-4-hydroxyphenyl) propyl] -La-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof and others .

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one sweet taste enhancing polyol additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount from about 100 ppm to about 25,000 ppm of the composition and the at least one sweet taste enhancing polyol additive is present. present in an amount from about 400 to about 80,000 ppm of the composition. In an even more particular embodiment, the at least one sweet taste enhancing amino acid additive is glycine or alanine and the at least one sweet taste enhancing polyol additive is erythritol.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one protein or protein hydrolyzate enhancing sweet taste additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition and the at least one protein or hydrolyzate enhancing protein additive is present. Sweet taste is present in an amount from about 200 ppm to about 50,000 ppm of the composition. In an even more particular embodiment, the at least one sweet taste enhancing amino acid additive is glycine or lysine and the at least one sweet taste enhancing protein or protein hydrolyzate is a protein, hydrolyzate or a reaction product of a hydrolyzate of a protein containing glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside N, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one protein additive or protein hydrolyzate that enhances sweet taste and at least one polyol additive that enhances sweet taste is provided. In a particular embodiment, the at least one sweet taste enhancing protein or protein hydrolyzate additive is present in an amount from about 200 ppm to about 50,000 ppm of the composition and at least one sweetening enhancing polyol additive. Sweet taste is present in an amount from about 400 to about 80,000 ppm of the composition. In an even more particular embodiment, the at least one sweet taste enhancing protein additive or protein hydrolyzate is a protein, hydrolyzate or reaction product of a protein hydrolyzate containing glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine and the at least one sweet taste enhancing polyol additive is erythritol.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside N, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one carbohydrate additive that enhances sweet taste is provided. In a particular embodiment, the at least one sweet taste enhancing carbohydrate additive is present in an amount of from about 1,000 to about 100,000 ppm of the composition. In an even more particular embodiment, the sweetening composition comprises REBA and glucose, sucrose, HFCS or D-fructose in an amount from about 10,000 ppm to about 80,000 ppm of the composition.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing polyol additive is provided. In a particular embodiment, the at least one sweet taste enhancing polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition. In another particular embodiment, the at least one sweet taste enhancing polyol additive is present in an amount of from about 5,000 to about 60,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with propylene glycol, erythritol or combinations thereof.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA) (with at least 50% REBA in a steviol glycoside mixture) in combination with at least one polyol additive which Improves sweet taste is provided. Desirably, the at least one sweet taste enhancing polyol additive comprises erythritol. In a particular embodiment of the sweetener composition, rebaudioside A is present in an amount from about 100 to about 3,000 ppm and erythritol is present in an amount from about 400 to about 80,000 ppm of the total sweetener composition. In another embodiment of the sweetener composition, rebaudioside A is present in an amount from about 100 to about 3,000 ppm and erythritol is present in an amount from about 5,000 to about 40,000 ppm of the total sweetener composition. In yet another embodiment of the sweetener composition, rebaudioside A is present in an amount from about 100 to about 3,000 ppm and erythritol is present in an amount from about 10,000 to about 35,000 ppm of the total sweetener composition. In another particular embodiment of the sweetener composition, rebaudioside A and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively. In another particular embodiment of the sweetening composition, rebaudioside A and erythritol are present in the sweetening composition in a ratio of about 1:20 to about 1: 600, respectively; more particularly from about 1:50 to about 1: 300; and even more particularly from about 1:75 to about 1: 150.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin in combination with At least one synthetic sweetener additive that enhances sweet taste is provided. In a particular embodiment, the dairy composition comprises a dairy product and a sweetener comprising rebaudioside A (REBA) in combination with saccharin or acesulfame potassium or other salts in an amount from about 10 ppm to about 100 ppm of the composition.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, potassium acesulfame or other salts or neotame, in combination with at least one sweet taste enhancing carbohydrate additive and at least one sweet taste enhancing polyol additive is provided. In a particular embodiment, the at least one sweet taste enhancing carbohydrate additive is present in an amount of from about 1,000 to about 100,000 ppm of the composition and at least one sweet taste enhancing polyol additive is present in the composition. an amount from about 400 to about 80,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with tagatose, fructose or sucrose and erythritol.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one inorganic salt additive that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with NaCl, KCl, NaHSO4-H2O, NaH2PO4, MgSO4, KAl (SO4) 2 (alum), magnesium phosphate, magnesium chloride, KCl and KH2PO4 or other combinations thereof. A particularly desirable embodiment comprises a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with an additive mixture of inorganic salts such as sodium, magnesium, potassium and calcium chlorides, phosphates and sulphates (eg sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chloride and sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride and magnesium phosphate; and calcium phosphate, calcium sulfate and potassium sulfate).

In a particular embodiment, a dairy composition comprising a dairy product and a sweetener composition comprises aspartame, acesulfame potassium or other salts and sucralose in combination with at least one inorganic salt additive that enhances sweet taste. In a particular embodiment, the at least one sweet taste enhancing inorganic salt additive is present in an amount in the range of from about 25 to about 5,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetening composition comprising aspartame, acesulfame potassium and sucralose in combination with magnesium chloride; a dairy product and sweetener composition comprising aspartame, acesulfame potassium and sucralose in combination with magnesium sulfate; or a dairy product and a sweetening composition comprising aspartame, acesulfame potassium and sucralose in combination with magnesium sulfate and sodium chloride.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one organic acid salt additive that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with choline chloride in citrate buffer, D-glyconic acid sodium salt, guanidine HCl, D-glycosamine HCl, amiloride HCl or combinations thereof.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one organic acid additive that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, succinic acid, glutaric acid or combinations thereof.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside N, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside N, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine, L-alanine, L-serine, L-threonine, β-alanine, aminobutyric acid (alpha, beta or gamma isomers), L-aspartic acid, L-glutamic acid, L- lysine, mixture of glycine and L-alanine, salt derivatives or combinations thereof. In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside N, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one surfactant additive that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with sodium dioctyl sulfosuccinate, cetylpyridinium chloride, hexadecyltrimethylammonium bromide, sucrose oleate, polysorbate 20, polysorbate 80, lecithin or combinations thereof.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one polymeric additive that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with cationic polymer such as polyethyleneimine, poly-L-lysine (for example, poly-L-lysine or poly-L-lysine), poly-L-ornithine (for example, poly-L-lysine). ornithine or poly-L-ε-omithine), chitosan or combinations thereof.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing polymeric additive and at least one sweet taste enhancing polyol additive is provided. In a particular embodiment, the at least one sweet taste enhancing polymeric additive is present in an amount of from about 30 to about 2,000 ppm of the composition and the at least one sweet taste enhancing polyol additive is present in the composition. an amount from about 400 to about 80,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with a hydrocolloid, such as a seyal acacia gum and erythritol.

In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one protein additive or protein hydrolyzate that enhances sweet taste is provided. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with bovine serum albumin (BSA), whey protein or combinations thereof. In one embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one inorganic acid salt enhancing sweet taste additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition and the at least one taste enhancing inorganic acid salt additive is present. candy is present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine and alum; a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with glycine and potassium chloride; a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with glycine and sodium chloride; a dairy product and sweetener composition comprising REBA in combination with glycine, potassium dihydrogen phosphate and potassium chloride; and rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo, monatin, curculin, sucralose, saccharin, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine, sodium chloride and potassium.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing carbohydrate additive and at least one sweet taste enhancing inorganic acid salt additive is provided. In a particular embodiment, the at least one sweet taste enhancing carbohydrate additive is present in an amount of from about 1,000 to about 100,000 ppm of the composition and the at least one taste enhancing inorganic acid salt additive is present. Candy is present in an amount from about 25 ppm to about 5,000 ppm. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with fructose, sucrose or glucose and alum; a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with fructose, sucrose or glucose and potassium chloride; a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with fructose, sucrose or glucose and sodium chloride; a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with fructose, sucrose or glucose, potassium phosphate and potassium chloride; and a dairy product and sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with fructose, sucrose or glucose, sodium chloride and potassium chloride.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one bitter additive that enhances sweet taste and at least one inorganic salt additive that enhances sweet taste is provided. A non-limiting example includes a dairy product and a sweetening composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with urea and sodium chloride.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one sweet taste enhancing polyamino acid additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition and the at least one sweet taste enhancing polyamino acid additive is present. It is present in an amount from about 30 to about 2,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine and poly-Lysine; and a dairy product and sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine and poly-lysine.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one sweet taste enhancing organic acid additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition and the at least one sweet taste enhancing organic acid additive is present. present in an amount from about 10 to about 5,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetening composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with glycine and sodium glyconate.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive and at least one sweet taste enhancing carbohydrate additive is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition and at least one sweet taste enhancing carbohydrate additive is present. in an amount from about 1,000 to about 100,000 ppm of the composition.

A non-limiting example includes a dairy product and a sweetening composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with L-alanine and fructose.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, potassium acesulfame or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive, at least one sweet taste enhancing polyol additive, at least one inorganic salt enhancing additive. Sweet taste and at least one organic acid salt additive that enhances sweet taste is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, the at least one sweet taste enhancing polyol additive is present. In an amount of from about 400 to about 80,000 ppm of the composition, the at least one sweet taste enhancing inorganic salt additive is present in an amount of from about 50 to about 5,000 ppm of the composition and the at least one additive The sweet taste enhancing organic acid salt is present in an amount of from about 20 to about 10,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetening composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with erythritol, glycine, KCl, KH2PO4 and choline chloride.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, potassium acesulfame or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive, at least one sweet taste enhancing carbohydrate additive and at least one taste enhancing polyol additive Sweet is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition, the at least one sweet taste enhancing carbohydrate additive is present. in an amount of from about 1,000 to about 100,000 ppm of the composition and the at least one sweet taste enhancing polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo5 sweetener monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with L-alanine, fructose and erythritol.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with at least one sweet taste enhancing amino acid additive, at least one sweet taste enhancing polyol additive and at least one inorganic acid salt additive which Improves sweet taste is provided. In a particular embodiment, the at least one sweet taste enhancing amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, the at least one sweet taste enhancing polyol additive is present. in an amount from about 400 to about 80,000 ppm of the composition and the at least one sweet taste enhancing inorganic acid salt additive is present in an amount of about 25 to about 5,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetening composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with erythritol, glycine, KCl and KH2PO4.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, glycyrriizine such as mono-ammonium glycyrrizic acid salt hydrate, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with an inorganic acid salt additive that enhances sweet taste is provided. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, glycyrriizine such as monohydrate salt hydrate. glycyrrizic ammonium, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame, in combination with sodium chloride.

The desired weight ratio of the natural and / or synthetic high potency sweetener to the composition (s) that improves the sweet taste in the sweetener composition will depend on the particular natural and / or synthetic high potency sweetener and the sweetness. and other desired characteristics in the final product. Natural and / or synthetic high potency sweeteners vary greatly in their potency, ranging from about 30 times more potent than sucrose to about 8,000 times more potent than sucrose on a weight basis. In general, the weight ratio of the natural and / or synthetic high potency sweetener to the sweet taste enhancing composition may for example range from 10,000: 1 to 1: 10,000; another non-limiting example may range from about 9,000: 1 to about 1: 9,000; yet another example may range from about 8,000: 1 to about 1: 8,000; another example may range from about 7,000: 1 to about 1: 7,000; another example may range from about 6,000: 1 to about 1: 6000; in yet another example may range from about 5,000: 1 to about 1: 5,000; in yet another example may range from about 4,000: 1 to about 1: 4,000; in yet another example may range from about 3,000: 1 to about 1: 3,000; in yet another example may range from about 2,000: 1 to about 1: 2,000; Still another example may range from about 1,500: 1 to about 1: 1,500; in yet another

example may range from about 1,000: 1 to about 1: 1,000; yet another example may range from about 900: 1 to about 1,900 yet in another example may range from about 800: 1 to about 1,800 yet in another example may range from about 700: 1 to about 1,700 in yet another example may range from about 600: 1 to about 1,600 in yet another example may range from about 500: 1 to about 1,500 in yet another example may range from about 400: 1 to about 1,400 in yet another example may range from about 300: 1 to about 1,300 in yet another example may range from about 200: 1 to about 1,200 in yet another example may range from about 150: 1 to about 1,150 in yet another example may range from about 100: 1 to about 1,100 in yet another example may range from about 90: 1 to about 1: 90 yet in another example it may range from about 80: 1 to about 1: 80 yet in another example it may range from about 70: 1 to about 1: 70 still in yet another example may range from about 60: 1 to about 1:60 still in yet another example may range from about 50: 1 to about 1:50 yet in another example may range from about 40: 1 to about 1: 40 still in another example may range from about 30: 1 to about 1: 30 yet in another example may range from about 20: 1 to about 1: 20 yet in another example may vary from about 15: 1 to about 1:15 still in yet another example may range from about 10: 1 to about 1: 10 still in a

another example may range from about 9: 1 to about 1: 9; in yet another example may range from about 8: 1 to about 1: 8; in yet another example may range from about 7: 1 to about 1: 7; in yet another example may range from about 6: 1 to about 1: 6; in yet another example may range from about 5: 1 to about 1: 5; in yet another example may range from about 4: 1 to about 1: 4; in yet another example may range from about 3: 1 to about 1: 3; in yet another example may range from about 2: 1 to about 1: 2; and yet another example may be about 1: 1; depending on the particular natural and / or synthetic high potency sweetener selected.

It is contemplated that the combination of at least one natural and / or synthetic high potency sweetener with at least one sweet taste enhancing composition may be carried out in any pH range that does not materially or adversely affect the taste of the sweetening composition. A non-limiting example of the pH range may be from about 2 to about 8. Another example includes a pH range of from about 2 to about 5.

A person of ordinary skill in the art may combine at least one natural and / or synthetic high potency sweetener, at least one composition that enhances sweet taste and sweetenable composition in any manner. For example, at least one natural and / or synthetic high potency sweetener may be added to the sweetener composition prior to at least one sweet taste enhancing composition. In another example, at least one natural and / or synthetic high potency sweetener may be added to the sweetener composition after at least one sweet taste enhancing composition. In yet another example, at least one natural and / or synthetic high potency sweetener may be added to the sweetener composition simultaneously with at least one sweet taste enhancing composition.

In another embodiment, at least one natural and / or synthetic high potency sweetener may be combined with at least one sweet taste enhancing composition before being added to a sweetable composition. For example, the at least one natural and / or synthetic high potency sweetener may be in a pure, diluted or concentrated form as a liquid (e.g. solution), solid (e.g. powder, loaf, pellet, grain, block). , crystalline or the like), suspension, gaseous state or combinations thereof may be contacted with at least one sweet taste enhancing composition which may be in a pure, diluted or concentrated form as a liquid (e.g., solution), solid ( e.g., powder, chunk, pellet, grain, block, crystalline or the like), suspension, gaseous state or combinations thereof before both are contacted with a sweetening composition. In another embodiment, when there is more than one natural and / or synthetic high potency sweetener or more than one sweet taste enhancing composition in the sweetable composition, each component of the sweetable composition may be added simultaneously in one alternating pattern, in a random pattern or any other pattern.

In general, the amount of natural and / or synthetic high potency sweetener present in a sweetened composition varies widely depending on the desired sweetness. Those of ordinary skill in the art can easily discern the appropriate amount of sweetener to place in the sweetened composition. In a particular embodiment, the at least one natural and / or synthetic high potency sweetener is present in the sweetened composition in an amount ranging from about 1 to about 5,000 ppm of the sweetened composition and at least one sweetening composition. The sweet taste is present in the sweetened composition in an amount ranging from about 0.1 to about 100,000 ppm of the sweetened composition.

According to particular embodiments, suitable amounts of natural high potency sweeteners for sweetened compositions comprise amounts in the range from about 100 ppm to about 3,000 ppm for rebaudioside A; from about 50 ppm to about 3,000 ppm for stevia; from about 50 ppm to about 3,000 ppm for stevioside; from about 50 ppm to about 3,000 ppm for mogroside IV; from about 50 ppm to about 3,000 ppm for mogroside V; from about 50 ppm to about 3,000 ppm for the Luo Han Guo sweetener; from about 5 ppm to about 300 ppm for monatin, from about 5 ppm to about 200 ppm for thaumatin; and from about 50 ppm to about 3,000 ppm for the mono-ammonium glycyrrizic acid salt hydrate.

According to particular embodiments, suitable amounts of high potency synthetic sweeteners for sweetened compositions comprise a range of from about 1 ppm to about 60 ppm for alitame; from about 10 ppm to about 600 ppm for aspartame; from about 1 ppm to about 20 ppm for neotame; from about 10 ppm to about 500 ppm for potassium acesulfame; from about 50 ppm to about 5,000 ppm for cyclamate; from about 10 ppm to about 500 ppm for saccharin; from about 5 ppm to about 250 ppm for sucralose; from about 1 ppm to about 20 ppm for N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester; from about 1 ppm to about 20 ppm for N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester; and from about 1 ppm to about 20 ppm for N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester.

V. Examples

The present invention is further illustrated by the following examples, which are not to be construed in any way as imposing limitations on its scope. On the contrary, it should be clearly understood that various other embodiments, modifications and equivalents of these may be resorted to which, upon reading the description accordingly, may in themselves suggest to those skilled in the art without departing from the spirit of the present invention. / or scope according to the appended claims. Unless otherwise specified, the% 's are by weight.

Example Set A Example Al: Milk

A dairy composition comprises a dairy product, at least one high potency sweetener and at least one sweet taste enhancing composition. The dairy product comprises 2% milk obtained from a commercial source. The at least one high potency sweetener is provided at a concentration of 450 ppm and comprises substantially pure rebaudioside A having 98.91 wt% rebaudioside A, 0.06 wt% stevioside, 0.03 wt% rebaudioside C, 0.12 wt% unknown # 1, 0.13 wt% unknown # 2, 0.1 wt% rebaudioside D, 0.49 wt% rebaudioside B and 0.03 wt% of steviolbioside. The at least one sweet taste enhancing composition comprises erythritol and is provided at a concentration of 35,000 ppm.

Example A2: Ice Cream

A dairy composition comprises a mixture of cream, high potency sweetener and at least one sweet taste enhancing composition. The high potency sweetener comprises substantially pure rebaudioside A having 98.91 wt% rebaudioside A, 0.06 wt% stevioside, 0.03 wt% rebaudioside C, 0.12 wt% unknown # 1 0.13 wt.% Unknown # 2, 0.1 wt.% Rebaudioside D, 0.49 wt.% Rebaudioside B and 0.03 wt.% Steviolbioside. The sweet taste enhancing composition comprises erythritol. The high potency sweetener is provided at a concentration of 450 ppm and the sweet taste enhancing composition is provided at a concentration of 35,000 ppm. After mixing, the composition is cooled below its freezing point during stirring to produce a frozen ice cream composition.

Example A3: Yoghurt

A dairy composition is formed by inoculating pasteurized milk with a bacterial culture and incubating at 104 to 113 ° F (40 to 45 ° C). Lactose fermentation by the bacteria produces lactic acid. The mixture is allowed to incubate until the pH drops to about 5.0, at which point the mixture begins to form yogurt gel. A high potency sweetener comprises substantially pure rebaudioside A having 98.91 wt% rebaudioside A, 0.06 wt% stevioside, 0.03 wt% rebaudioside C, 0.12 wt% unknown # 1 0.13 wt.% Unknown # 2, 0.1 wt.% Rebaudioside D, 0.49 wt.% Rebaudioside B and 0.03 wt.% Steviolbioside is provided at a concentration of 450 ppm. A sweet taste enhancing composition comprising erythritol is added to yogurt at a concentration of 35,000 ppm. After the sweetener has been added, the mixture is cooled to stop the fermentation and growth of the bacteria and to firm the yogurt gel. The process of yogurt formation is well known to those skilled in the art. For example, a process for forming yogurt is described in U.S. Patent No. 4,956,186 to Streiff et al.

The following Examples B1 to B3, Cl to C3, D, E1 to E3 and F illustrate methods of making purified rebaudioside A according to the particular embodiments of this invention:

Example Set B

Table 2: Summary of Examples B 1 to 3

<table> table see original document page 137 </column> </row> <table>

Example Bl

The crude rebaudioside A mixture (77.4% purity) was obtained from a commercial source. Impurities (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other steviolglycosides, 3.0% rebaudioside D, 4.9% rebaudioside B, 0.3% steviolbioside) was identified and quantified using HPLC on dry basis, moisture content 4.7%.

Crude rebaudioside (400 g), ethanol (95%, 1200 ml), methanol (99%, 400 ml) and water (320 ml) were combined and heated at 50 ° C for 10 minutes, the clear solution was cooled to 22 ° C. ° C for 16 hours. The white crystals were filtered and washed twice with ethanol (2 x 200 ml, 95%) and dried in a vacuum oven at 50 ° C for 16 to 24 hours under reduced pressure (20 mm).

The final substantially pure rebaudioside A composition (130 g) comprised 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% others. steviolglycosides, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% steviolbioside, all by weight. Example B2

Crude Rebaudioside (80.37%) was obtained from a commercial source, impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F 0.72% other steviolglycosides, 3.33% rebaudioside B, 0.07% steviolbioside) were identified by HPLC on dry basis, moisture content 3.4%.

Crude rebaudioside A (100 g), ethanol (95%, 320 ml), methanol (99%, 120 ml) and water (50 ml) were combined and heated at 30 to 40 ° C for 10 minutes, the clear solution was cooled to 22 ° C for 16 hours. The white crystals were filtered and washed twice with ethanol (2 x 50 ml, 95%). The wet filter cake (88 g) was slurried in ethanol (95%, 1320 ml) for 16 hours, filtered, washed with ethanol (95%, 2 x 100 ml) and dried in a vacuum oven at 60 ° C for 16 to 24 hours under reduced pressure (20 mm).

The final substantially pure rebaudioside A composition (72 g) comprised 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebaudioside From 1.09% rebaudioside Β. Steviolbioside was not detected by HPLC.

Example B3

Crude Rebaudioside (80.37%) was obtained from a commercial source. Impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 0.72% other steviolglycosides, 3.33% rebaudioside B, 0 , 07% steviolbioside) were identified by HPLC on dry basis, moisture content 3.4%.

Crude rebaudioside A (50 g), ethanol (95%, 160 ml), methanol (99%, 60 ml) and water (25 ml) were combined and heated to approximately 30 ° C for 10 minutes, the clear solution was cooled. at 22 ° C for 16 hours. The white crystals were filtered and washed twice with ethanol (2 x 25 ml, 95%). The wet filter cake (40 g) was slurried in methanol (99%, 600 ml) for 16 hours, filtered, washed with methanol (99%, 2 x 25 ml) and dried in a vacuum oven at 60 ° C for 16 to 24 hours under reduced pressure (20 mm).

The final substantially pure rebaudioside A composition (27.3g) comprised 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebaudioside 1.03% rebaudioside Β. Steviolbioside was not detected by HPLC.

Example Set C

Table 3: Summary of Examples C1 to 3

<table> table see original document page 139 </column> </row> <table> Example C1

A mixture of crude rebaudioside A (80.37% pure, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (3.5 ml) were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22 ° C for 16 hours under stirring. The white crystalline product was filtered, washed twice with ethanol: methanol mixture (5.0 mL, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16 to 24 hours under reduced pressure ( 20 mm) to yield 2.6 g of purified product (> 99% by HPLC).

Example C2

A mixture of crude rebaudioside A (80.37% pure, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (4.0 ml) were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22 ° C for 16 hours under stirring. The white crystalline product was filtered, washed twice with ethanol: methanol mixture (5.0 mL, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16 to 24 hours under reduced pressure ( 20 mm) to yield 2.3 g of purified product (> 99% by HPLC).

Example C3

A mixture of crude rebaudioside A (80.37% pure, 5 g), ethanol (95%, 16 ml), methanol (6 ml) and water (2.5 ml) were combined and heated at reflux for 10 minutes, The clear solution was cooled to 22 ° C for 2 hours. During this time the crystals began to appear. The mixture is stirred at room temperature for 16 hours. The white crystalline product was filtered, washed twice with ethanol: methanol mixture (5.0 ml, 8: 3, v / v) and dried in a vacuum oven at 50 ° C for 16 to 24 hours under reduced pressure ( 20 mm) to yield 3.2 g of purified product (> 98% by HPLC).

Example D Table 4: Summary of Example D

<table> table see original document page 140 </column> </row> <table> A mixture of crude A rebaudioside A (80.37% pure, 50 g), ethanol (95%, 160 ml) and water (40 ml) were combined and heated at reflux for 30 minutes. The mixture was then allowed to cool to room temperature for 16 to 24 hours. The white crystalline product was filtered, washed twice with ethanol (95%, 25 ml) and dried in a vacuum oven at 60 ° C for 16 to 24 hours under reduced pressure (20 mm) to yield 19.8 g of product. purified (99.5% by HPLC).

Example E

Table 5: Summary of Examples E1 to 3

<table> table see original document page 141 </column> </row> <table>

Example E1

A mixture of crude rebaudioside A (41% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) were combined by stirring at 22 ° C. A white product crystallized in 5 to 20 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). The white crystalline wet cake was then slurried in methanol (99.8%, 200 mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL) and dried in a vacuum oven at 60 ° C. ° C for 16 to 24 hours under reduced pressure (20 mm) to give 12.7 g of purified product (> 97% by HPLC).

Example E2

A mixture of crude rebaudioside A (48% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) was combined by stirring at 22 ° C. The white product crystallized in 3 to 6 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). The white crystalline wet cake was then slurried in methanol (99.8%, 300 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) and dried in a vacuum oven at 60 ° C. ° C for 16 to 24 hours under reduced pressure (20 mm) to give 18.6 g of purified product (> 97% by HPLC).

Example E3

A mixture of crude rebaudioside A (55% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) was combined by stirring at 22 ° C. The white product crystallized in 15 to 30 minutes. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). The white crystalline wet cake was slurried in methanol (99.8%, 350 mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL) and dried in a vacuum oven at 60 °. C for 16 to 24 hours under reduced pressure (20 mm) to give 22.2 g of purified product (> 97% by HPLC).

Example F

A rebaudioside A solution (> 97% pure by HPLC) was prepared in double distilled water (12.5 g in 50 ml, 25% concentration) by stirring the mixture at 40 ° C for 5 minutes. An amorphous rebaudioside polymorph was formed by the immediate use of the clear spray drying solution with the Lab-Plant SD-04 spray drying instrument (Lab-Plant Ltd., West Yorkshire, U.K). The solution was fed through the nozzle atomizer feed pump which atomized it into a droplet spray with the aid of a constant nitrogen / air flow. Moisture was evaporated from the droplets under temperature controlled conditions (about 90 to about 97 ° C) and air flow conditions in the drying chamber and resulted in the formation of dry particles. This dry powder (11 to 12 g, 6.74% H 2 O) was continuously discharged from the drying chamber and collected in a vial. Water solubility at room temperature was determined to be> 35.0%.

While the invention has been described in detail with respect to its specific embodiments, it will be appreciated that those skilled in the art, upon gaining an understanding of the foregoing, can readily think of changes to, variations of, and equivalents to these embodiments. Accordingly, the scope of the present invention should be determined as that of the appended claims and any equivalents thereof.

Claims (40)

1. Milk composition, characterized in that it comprises: a milk product; at least one high potency sweetener; and at least one sweet taste enhancing composition. Milk composition according to claim 1, characterized in that the at least one high potency sweetener comprises a natural high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoid, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrizic acid and their salts, thaumatin, monelin, mabinlin, brazeine, hernandulcin, phyllodulcin, glycifilin, floridzine, trilobatin, baiiunoside, osladine, polypodoside A, pterocarioside B, mucurozioside, flomisoside I, periandrine Iocaruses, and periosidine, of these. Milk composition according to Claim 1, characterized in that the at least one high potency sweetener comprises a high potency synthetic sweetener selected from the group consisting of sucralose, acesulfame potassium and other salts, aspartame, alitame, saccharin. , Neo-hesperidine dihydrocalcona, cyclamate, neotame, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -La-aspartyl] -L-phenylalanine 1-methyl ester N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl-La-aspartyl] -L-phenylalanine, 1-methyl ester N- [N- [3- (3-methoxy-4- hydroxy-phenyl) propyl] -La-aspartyl] -L-phenylalanine, salts thereof and combinations thereof. Milk composition according to Claim 1, characterized in that the at least one sweet taste enhancing composition comprises a first sweet taste enhancing composition selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts. , polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and combinations thereof. Milk composition according to Claim 1, characterized in that the at least one sweet taste enhancing composition communicates a more sugar-like temporal profile to the milk composition than the sweetener would have without at least one composition. that enhances sweet taste Milk composition according to claim 1, characterized in that it further comprises at least one second sweet taste enhancing composition other than at least one first sweet taste enhancing composition selected from the group consisting of carbohydrates, polyols. , amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter, flavoring, astringent compounds, polymers, proteins or protein hydrolysates, surfactants , emulsifiers, flavonoids, alcohols and combinations thereof. Milk composition according to Claim 6, characterized in that it further comprises at least one third sweet taste enhancing composition other than at least one first sweet taste enhancing composition and at least one second sweet taste enhancing composition. sweet flavor selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter, flavoring compounds, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and combinations thereof. A milk composition according to claim 1, characterized in that the at least one high potency sweetener is rebaudioside A, stevioside, stevia or combinations thereof. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises a polyol. Milk composition according to claim 9, characterized in that the at least one polyol comprises erythritol. Milk composition according to claim 9, characterized in that the at least one polyol comprises xylitol. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises at least one amino acid. Milk composition according to claim 12, characterized in that the at least one amino acid comprises glycine, alanine, proline, hydroxyproline, glutamine or combinations thereof. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises at least one polyamino acid. Milk composition according to claim 14, characterized in that the at least one polyamino acid comprises poly-L-aspartic acid, poly-La-lysine, poly-Lc-lysine, poly-La-ornithine, polysaccharide. -ornithine, poly-L-arginine, salts thereof or combinations thereof. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises at least one inorganic salt. Milk composition according to claim 16, characterized in that the at least one inorganic salt comprises a sodium, potassium, calcium or magnesium salt. Milk composition according to claim 16, characterized in that it further comprises at least one inorganic phosphate. Milk composition according to Claim 18, characterized in that the at least one inorganic phosphate comprises sodium, potassium, calcium or magnesium phosphate. Milk composition according to claim 16, characterized in that it further comprises at least one inorganic chloride. Milk composition according to Claim 20, characterized in that the at least one inorganic chloride comprises sodium, potassium, calcium or magnesium chloride. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises at least one carbohydrate. Milk composition according to claim 22, characterized in that the at least one carbohydrate comprises sucrose, high fructose corn syrup, glucose or sucrose. Milk composition according to Claim 23, characterized in that the at least one carbohydrate is present in the milk composition in an amount of from about 10,000 ppm to about 80,000 ppm of the composition. Milk composition according to Claim 8, characterized in that the at least one sweet taste enhancing composition comprises at least one high potency synthetic sweetener. Milk composition according to Claim 25, characterized in that the at least one high-potency synthetic sweetener comprises sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neo-hesperidine dihydrocalcona, cyclamate, neotame, N- [N- [3- (3-Hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [N- [3- (1) methyl ester 3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine, N- [N- [3- (3-methoxy-4-hydroxy-phenyl) propyl methyl ester ] -La-aspartyl] -L-phenylalanine, salts thereof and combinations thereof. Milk composition according to Claim 25, characterized in that the at least one high potency synthetic sweetener comprises saccharin or acesulfame potassium or other salts. Milk composition according to claim 27, characterized in that the at least one synthetic sweetener is present in the milk composition in an amount from about 10 ppm to about 100 ppm of the composition. A dairy composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 70% rebaudioside A by weight on a dry basis. A dairy composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 80% rebaudioside A by weight on a dry basis. Milk composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 90% rebaudioside A by weight on a dry basis. A milk composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 97% rebaudioside by weight on a dry basis. A dairy composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 98% by weight of rebaudioside on a dry basis. A dairy composition according to claim 8, characterized in that rebaudioside A comprises rebaudioside A in a purity greater than about 99% by weight of rebaudioside on a dry basis. Milk composition according to Claim 1, characterized in that it further comprises a bulk sweetener. A dairy composition according to claim 1, characterized in that the sweet taste enhancing composition functions as a bulk sweetener. Milk composition according to claim 1, characterized in that the milk product is present in the milk composition in an amount in the range of from about 50 to about 99.9 weight percent of the milk composition. Milk composition according to claim 1, characterized in that the high-potency natural sweetener is present in the milk composition in an amount in the range of from about 50 to about 1000 ppm of the milk composition. Milk composition according to claim 1, characterized in that the sweet taste enhancing composition is present in the milk composition in an amount in the range of about 50 to about 1000 ppm of the milk composition. Milk composition according to claim 1, characterized in that the milk product comprises milk, cream, sour cream, fresh cream, buttermilk, cultured buttermilk, powdered milk, condensed milk, evaporated milk, butter, cheese, cheese. cottage cheese, cream cheese, yogurt, ice cream, frozen cream, frozen yogurt, gelato, via, piima, filmjolk, kajmak, kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi, khoa or combinations thereof.