CN101312661A - Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses - Google Patents

Abstract

The invention provides natural effective sweeteners with improved temporal profile and/or flavor profile, a preparing and using method thereof, generally relating to improved natural effective non-caloric or low-caloric sweeteners and the taste of a composition sweetened by the same. In particular, the invention relates to a composition for improving the tastes of natural effective non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the composition and method provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

Description

Efficiency natural sweetener constituent and its accord method and purposes with improvement temporal profile and/or flavor profile

Technical field

The present invention is roughly about improving efficiency natural empty calory or low calorie sweetener and increasing the flavour of sweet constituent by that.Particularly, the present invention is relevant to giving the constituent that more can improve efficiency natural empty calory or low calorie sweetener flavour like sugared flavour or feature.Particularly, these constituents and method provide more the temporal profile (temporal profile) like sugar---comprise that sweet taste begins to stay with sweet taste, and/or the flavor variations shape exterior feature (flavor profile) of sugar more seemingly---comprise the infiltration flavour.

Background technology

Because of the event of the flavour of its pleasant, it is to be used for beverage, food, medicine and dental health product/cosmetic industry in a large number such as natural heat carbohydrates such as sucrose, fructose and glucose.Particularly, sucrose provides the flavour that the consumer wishes.Though sucrose provides more excellent sweet taste feature, it has heat.Though heat is that suitable bodily fuctions is required, need be on the market for lifestyle for the sitting type or the conscious consumer that has heat provides substituting empty calory or the low calorie sweetener that has like sugared flavour.But, roughly, empty calory or low calorie sweetener are accompanied by bad flavour to the consumer, and sweet taste begins, emblic stays such as postponing, bitter taste, metallic taste, astringent taste, cool flavor, similar Radix Glycyrrhizae flavor or the like.

The efficiency natural sweetener is such as rebaudioside (rebaudioside) A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, but Dole's glycosides A (dulcoside A), but Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Simon glycosides (siamenoside), Mo Naiding (monatin) (is not fourth SS with its esters, RR, RS, SR), curculin, glycyrrhizic acid and its esters, Suo Matian (thaumatin), monellin (monellin), mabinlin, the neat thaumatin T of Bradley (brazzein), Helan sucdrol (hernandulcin), leaf stripe, Ge Lixifei element (glycyphyllin), phloridzin, trifloroside (trilobatin), white clouds glycosides (baiyunoside), Ao Sileiding (osladin), many ripples pocket glycosides (polypodoside) A, Chinese ash glycosides (pterocaryoside) A, Chinese ash glycosides (pterocaryoside) B, soapberry glycosides (mukuroziosude), Fu Luomi glycosides (phlomisoside) I, liquiritin I, jequirity glycosides (abrusoside) A and blue or green money willow glycosides (cyclocarioside) I demonstrate usually with sugared different time and change the shape exterior feature, maximum reaction, flavor variations shape exterior feature, the sweet taste of mouthfeel and/or adaptive character.For example, the sweet taste of efficiency natural sweetener begins slowly than the sweet taste that sugar produced and continues more for a long time, so changes the flavour balance of food composition thing.Because these difference, a large amount of sweeteners (such as sugar) that use the efficiency natural sweetener to replace in the Foods or drinks can cause temporal profile and/or the wide imbalance of flavor variations shape.Except the difference of temporal profile, high-potency sweetener demonstrates (i) usually than the reaction of low maximum of sugar, (ii) comprises peculiar smell such as bitter taste, metallic taste, cool flavor, astringent taste, similar Radix Glycyrrhizae flavor, and/or (iii) when tasting repeatedly, its sweet taste reduction.The personage who is familiar with the food blending technology knows clearly and knows that the sweetener that changes in the constituent needs this local flavor of balance and other flavour component (for example, acidulant) once more.If the temporal profile of this efficiency natural sweetener can be improved the certain desired flavor characteristics that makes it to have similar sugar, the constituent kind for preparing with this sweetener may obviously increase with variation.Therefore, wish the flavor characteristics of selectivity improvement efficiency natural sweetener.Therefore, described some be used to improve use empty calory and/or generation low in calories the sugar sweetener increase the method and/or the constituent of the temporal profile of sweet beverage, food, medicine, nutriment, tobacco product and dental health product/cosmetics.

But, still need to improve the sweet taste of empty calory or natural sweetener low in calories and allow the consumer obtain more satisfaction like sugared characteristic as sucrose, fructose or glucose.

Summary of the invention

The present invention roughly by propose to have the improvement temporal profile flavor variations shape is wide or the method for this two efficiency natural sweetener (NHPS) constituent, the temporal profile that is used to improve NHPS and/or flavor variations shape exterior feature, have improvement temporal profile and/or a flavor variations shape exterior feature increase sweet constituent with NHPS, and be used to improve with NHPS and increase the method for the temporal profile of sweet constituent and/or flavor variations shape exterior feature in the hope of reaching the demand.Particularly, the present invention is wide and improve this temporal profile and/or flavor variations shape exterior feature by giving more like sugared temporal profile and/or flavor variations shape.

More particularly, the present invention includes the NHPS constituent that has more like sugared temporal profile and/or flavor variations shape exterior feature, it comprises at least a NHPS and/or at least aly improves constituent through improvement NHPS with at least a sweet taste that is selected from carbohydrate, polyalcohol, amino acid, other sweet taste improved additives and its combination.

According to others, the present invention includes by in conjunction with at least a NHPS and/or at least a sweet taste improvement constituent, make NHPS have the method for sugared temporal profile more seemingly and/or flavor variations shape exterior feature through improvement NHPS, at least a sweet taste improvement constituent that is selected from carbohydrate, polyalcohol, amino acid, other sweet taste improved additives and its combination.

According on the other hand, the present invention includes to have more and increase sweet constituent with NHPS like the temporal profile of sugar and/or flavor variations shape exterior feature, it comprises can increase sweet constituent, at least a NHPS and/or at least a through improvement NHPS, and at least a sweet taste improvement constituent that is selected from the sweet taste improvement constituent of carbohydrate, polyalcohol, amino acid, other sweet taste improved additives and its combination.Particular embodiment according to the present invention should increase sweet composition system with NHPS and be selected from beverage, food, medicine, nutriment, tobacco product, dental health product/cosmetics or the like.

According on the other hand, the present invention includes by combination and can increase sweet constituent, at least a NHPS and/or at least a through improvement NHPS, and at least a sweet taste improvement constituent that is selected from carbohydrate, polyalcohol, amino acid, other sweet taste improved additives and its combination, make to increase sweet constituent with NHPS and have more like the temporal profile of sugar and/or the method for flavor variations shape exterior feature.Similarly, the particular embodiment according to the present invention should increase sweet composition system with NHPS and be selected from beverage, food, medicine, tobacco product, dental health product/cosmetics, nutriment or the like.

The object of the invention and advantage will or can obviously be found out by this explanation in hereinafter statement, or can the acquistion via enforcement the present invention.Unless have describedly in addition, institute then this paper uses all technology and scientific terminology and abbreviation to have and is familiar with the known same meaning of correlation technique personage of the present invention.Though can use with described herein similar or equate that method and constituent implement the present invention, the proper method of description and constituent wish can not cause any restriction to the present invention.

Detailed Description Of The Invention

I. introduction

Now in detail with reference to the instantiation that the invention provides.Each embodiment system proposes in the mode of explaining instantiation of the present invention, and unrestricted the present invention.In fact, for the personage who is familiar with present technique, it is evident that, under the spirit or scope of the present invention situation, can carry out various modifications of the present invention and variation.For example, the characteristic that illustrates or describe as a certain instantiation of the present invention can be used for other instantiation, to obtain other instantiation.Therefore, wish that the present invention revises these and variation is included in appendix opinion claim and its equivalent scope.

Conclude as preamble, the present invention includes efficiency natural sweetener (NHPS) constituent that has through improvement temporal profile and/or flavor variations shape exterior feature, be used to improve the temporal profile of NHPS and/or flavor variations shape exterior feature method, have through improvement temporal profile and/or flavor variations shape exterior feature increase sweet constituent with NHPS, and improvement increases the method for the temporal profile and/or the flavor variations shape exterior feature of sweet constituent with NHPS.Particularly, the present invention is wide and improve temporal profile and/or the flavor variations shape exterior feature of NHPS by the constituent that comprises NHPS is had more like the temporal profile of sugar and/or flavor variations shape.

II. sweet taste

A. like sugared flavour

It is synonym with dictions such as " as sugar " that this paper uses it " like sugared feature ", " like sugared flavour ", " like sugared sweet taste ", " sweet ".Comprise any feature with the sucrose feature similarity like sugared feature, and including, but not limited to maximum reaction, flavor variations shape exterior feature, temporal profile, adaptive character, mouthfeel, concentration/reaction functions, flavoring agent/local flavor/sweet taste reciprocation, spatial shape selectivity and temperature action.These features are the sucrose flavour dimension different with the NHPS flavour.But, wherein this flavor variations shape wide with temporal profile particular importance.In the single of confectionery or beverage is tasted, can notice that sweet taste that attribute and (2) that between between sucrose and NHPS it (1) constitutes the flavor variations shape exterior feature of sweetener constitute the sweetener temporal profile begins the difference with dissipation rate.Preferred embodiments of the present invention demonstrate than comprising NHPS but the constituent that do not have a sweet taste improvement constituent more like the temporal profile of sugar, wide or this two like sugared flavor variations shape.This feature whether more like sugar system by the decision of special sensory testing group, they taste the constituent comprise sugar and comprise the constituent of NHPS that has and do not have sweet taste improvement constituent, and provide comprise have and do not have sweet taste improvement constituent NHPS constituent feature and comprise the characteristic similarity impression of the constituent of sugar.Measure constituent and whether have suitable process like sugared flavour now in hereinafter described describing in the instantiation.

In a special instantiation, ask one group of appraiser to measure sweet taste and stay.In brief, train one group of appraiser (normally 8 to 12 people) assessment sweet taste sense of taste, and measure the sample sweet taste of several time points during this section that enters the mouth after that being spued 3 minutes.Use statistical analysis, relatively comprise the sample of additive and do not contain result between the additive sample.The mark of the Measuring Time point after removing sample reduces the expression sweet taste sense of taste and reduces.

Can use known this group of the procedural training appraiser of personage who is familiar with present technique.In a special instantiation, use Spectrum ^TMDescriptive analysis method (people such as Meilgaard consciousness assessment technology (SensoryEvaluation Techniques) third edition, Chapter 11) is trained this group appraiser.Wish situation system, the training focus should be identification and estimates basic flavour; Especially sweet taste.In order to ensure accuracy and reappearance as a result, the sweet taste that every appraiser tackles each sample stays to reduce and repeated to estimate about 3 to about 5 minutes, between each the repetition, had a rest at least 5 minutes, and/or with water cleaning down sample so that the oral cavity is peace and quiet.

Usually, the method of measuring sweet taste comprises in the 10ml sample intake, this sample was stopped in mouth 5 seconds, and in mouth, stir this sample gently, assess the sweetness intensities of in the time of 5 seconds, feeling, this sample (not swallowing saliva behind this sample that spues) spues, (for example gargle with water, as as brushing teeth in mouth violent mobile water), and this rinse water that spues, the sweetness intensities of experiencing at once when assessment spues this mouthwash is waited for 45 seconds, then when waiting for these 45 seconds, the time that maximum sweetness intensities is experienced in identification, and assess the sweetness intensities (normal mobile face is optionally swallowed saliva) of this time point, the sweetness intensities of assessment after 10 seconds, the sweetness intensities (in gargle back add up 120 second) of assessment after 60 seconds, and the sweetness intensities (in gargle back add up 180 second) of assessment after 60 seconds.Had a rest 5 minutes between sample and the sample, thoroughly gargle with oral cavity cleaning with water.

For the character that makes preferred embodiments of the present invention is more clear, doing further explanation for the local flavor between sugar and the NHPS and temporal profile difference may be helpful.This further is explained as follows, but does not wish to be bound by theory.

B. flavor variations shape exterior feature

The flavor variations shape exterior feature of sweetener is the quantitative variation shape exterior feature of all flavour attribute relative intensities that demonstrate.These change the shape exterior feature and often are depicted as block diagram or radar map.So far, generally acknowledged that sucrose only demonstrates sweet taste, and common standard as pure sweet taste quality.High-potency sweetener shows other flavour quality outside the sweet taste.Therefore, for example found it is the peculiar smell that shows bitter taste and metallic taste for the asccharin of synthetic sweetener.The peculiar smell that shows bitter taste and saline taste as for other example cyclamate.Other example system, these two kinds of NHPS of stevioside and Helan sucdrol also have bitter taste and peculiar smell.Normal observed other flavour attribute of high-potency sweetener comprises that cool flavor and similar Radix Glycyrrhizae flavor and idol have astringent taste.

But, found that sucrose demonstrates a kind of sweet taste flavour attribute in addition, or to demonstrating several sweet tastes flavour attribute in addition.Attributes such as bitter, sour, salty and delicate flavour can't be described.Even so, be easy in the several seconds that crystallon is tasted, promptly distinguish its flavour and the flavour that only shows the high-potency sweetener (for example Aspartame) of sweet taste.Therefore, the flavour of sucrose is fairly individual in sweetener, even also seems very unique in the above-mentioned sweetener that does not show " peculiar smell ".

In the document, made this kind unique property of concluding sucrose in various manners.Often use such as " mouthfeel " and speech such as " texture ", this two speech all means viscosity or other sense of touch." mouthfeel " also can censure tissue, main body, physics and the whole sensation of perceiving when the consumer tastes this constituent in mouth.Therefore, for example mean that like sugared mouthfeel tissue, main body, physics feel similar to sucrose with whole.But, it is generally acknowledged that now sucrose is not sense of touch with respect to unique flavour of high-potency sweetener.The possibility reasonable dismissal of unique flavour of sucrose and other carbohydrate sweetening agents is that high-permeation solution causes rapidly and the taste bud cell volume of continuation dwindles.The special effects that is accompanied by the taste bud cellular contraction comprises strengthens the responsive taste bud cell of saline taste for the message transmission of NaCl and even the message transmission of the responsive taste bud cell of tart flavour under the anacidity situation.Though do not assess the influence for the responsive taste bud cell of sweet taste, this is meaning general sucrose and carbohydrate sweetening agents must be drawn olfactory response by the path beyond the path of T1R2/T1R3 institute media by the sweetener acceptor.This extra path is media equally by the taste bud cellular contraction that high Penetration Signature caused of sugar juice.Therefore, unique flavour of sucrose is equally derived from the stack of these two kinds of message bang paths.The sensation of sucrose is not tart flavour or saline taste, and relevant is bitter taste or delicate flavour therewith.But, unique flavour of sucrose seemingly is passed to brain by the taste bud cell of the indivedual form messages of common transmission with message and (for example derives, from the strong message of sweet taste sensitive cells transmission, transmit faint message from the tart flavour sensitive cells, transmit faint message or the like from the saline taste sensitive cells).It is generally acknowledged that this kind activity pattern is the pith reason of the unique flavour of sucrose.In a word, it demonstrates sucrose is not pure sweet stimulus, also shows the second flavour attribute, and these two kinds of attributes overlappings constitute " sucrose flavour ".The second flavour attribute system of known sucrose is caused by its Penetration Signature, and it is in being called " infiltration flavour " herein.

Consistent with above-mentioned inference is to lack the infiltration flavour that can be observed sucrose under the sucrose sweet taste situation.Lactisole is a kind of detailed sweet taste inhibitor of knowing of people that is, if taste 10% (w/v) sucrose down in the Lactisole that has 0.2% (w/v), the infiltration flavour characteristic that can observe sucrose becomes simple because of there being intense sweetness.The flavour of this kind sucrose/Lactisole temper demonstrates faint sweet taste, faint tart flavour, and " thickness " or " texture ".The NHPS class can not demonstrate the infiltration flavour, unless therefore comprise that free from extraneous odour and reproducible are the additive of the osmotic pressure of target with the sucrose solution, it can't duplicate the flavor variations shape exterior feature of sucrose.

In principle, the osmotic pressure that is higher than any level of normal saliva osmotic pressure can show some infiltration flavour at least in the oral cavity.Being close to the whole osmotic pressure of saliva becomes the inorganic ions mean concentration system in the therefore saliva to be shown in following table 1.Can find out obviously that by shown data the common osmotic pressure of saliva is 70mOsM.But 10% sucrose is 292mOsM, and it is 4 times of saliva osmotic pressure, so can cause the taste bud cell volume obviously to shrink, and transmits message to central nervous system (CNS).

Table 1

Inorganic ions	Concentration in Saliva (mM)
		Na+	10
K+	10-25
		Ca2+	1.7-3
Mg2+	0.5-1
		Cl-	15-29
H2PO4-	4-5
		HCO3-	5-7

The unique flavour that is meaning sucrose in the preamble is the result that two kinds of taste bud cells transmit the message path, and first kind of path is only by acting directly on sweetener acceptor T ₁R ₂/ T ₁R ₃And activation is carried out the responsive taste bud cell of sweet taste mode, the mode of several sense of taste taste bud cell subsets of mechanism activation of second kind of path system media by this sucrose stimulates the osmotic pressure of raisings to cause cellular contraction (for example, to sweet taste, to tart flavour and to saline taste sensitivity taste bud cell) is carried out.Though it is generally acknowledged this is this situation, the complete explanation of unique flavour of sucrose is more complicated.Known sweetener acceptor T ₁R ₂/ T ₁R ₃System is by two kinds of different dimer acceptors of forming of the protein that accompanies each other, and this two protein respectively comprises the zone, extracellular that is commonly referred to Venus's-flytrap zone (VFD).Sucrose has been proposed with the evidence of two VFD combinations with the activation this receptor.Simultaneously, known high-potency sweetener combination difference.Therefore, Aspartame (aspartame) combines T with sweet of knob ₁R ₂VFD, but cyclamate not combination in VFD zone this moment, but at T ₁R ₃Saturating diaphragm area in combination.After sucrose stimulates via activated T in conjunction with two VFD ₁R ₂/ T ₁R ₃The activated shape that is subjected to that derived by the shape and the quite different combination of high-potency sweetener is different.Therefore, duplicating the sucrose flavour fully with non-caloric sweetener also may need sweetener simultaneously in conjunction with T ₁R ₂/ T ₁R ₃VFD.

C. temporal profile

1. sweet taste begins and stays

The sweet taste system that sucrose shows experiences maximum reaction rapidly, and the sweet taste of being experienced rapidly disappears when swallowing Foods or drinks.In comparison, the sweet taste of all high-potency sweeteners system reaches its maximum reaction more slowly basically, and its strength ratio sucrose dies down more slowly then.This kind sweet taste dies down and often is called " sweet taste stays ", and is the restriction that comprises the high-potency sweetener of NHPS.It slowly also is a big problem that sweet taste begins.But, usually sweet taste to stay be more obvious problem.So preferred embodiments of the present invention demonstrates and significantly reduces sweet taste and stay.The sweetness intensities that experience changed along with the time when " temporal profile " of the constituent that this paper used meant this constituent of mankind's trial test.Explain that as preamble the sweet taste of sugar and the sweet taste of other carbohydrate and polyalcohol sweetener begin rapidly, sweet taste reduces rapidly then, yet that the sweet taste of NHPS begins usually is slower than sugar, and sweet taste stays more of a specified duration than sugar then.

If not under the situation of all NHPS, it is generally acknowledged that most of NHPS spreads all over whole oral cavity especially.So, it may bind at cell peripheral, diffuses to cell membrane, even diffuses in the cell, its great majority in addition be not the taste bud cell.Because maximum receptor share only just can take place after the non-caloric sweetener diffusion surpasses the nonspecific binding site of high concentration, this phenomenon can be explained the delay that sweet taste begins, and the delay phenomenon that begins of maximum sweet taste and this sweetener to carry out the nonspecific tendency that combines proportional.At this moment, the sweetener molecule that is discharged by this receptor is very likely nonspecific to be combined near this receptor, only spreads back this receptor, and stimulates this receptor again and again.This kind process also can postpone to remove from the needed time of the sweetener of this sweetener acceptor (that is the time of sweet taste anesthesia).Therefore, two kinds of methods that are used to regulate NHPS atypia temporal profile comprise that (i) suppresses taste bud and combine with the NHPS of epithelial cell is nonspecific, and (ii) suppress NHPS from taste bud and epithelial cell and cell membrane release rate thereof.

So, in the present invention's's ideal especially instantiation, NHPS reduces non-caloric sweetener with the combination of specific sweet taste improved additives and combines for the nonspecific of cell membrane in the oral cavity.Particularly, it is high infiltration fillip that specific person is arranged in these sweet taste improved additives, and causes epithelium and taste bud cell membrane to shrink, and therefore postpones the ability that these films carry out the nonspecific absorption of NHPS.Desirable especially sweet taste improved additives improves osmotic pressure and does not import too much peculiar smell.

In addition, desirable especially sweet taste improved additives is disengaged the disengaging rate of high-potency sweetener of nonspecific absorption and is reduced sweet taste and stay from cell membrane by postponing.For example, the polymer that combines with cell surface to reduce cell membrane fluidity can be used for this kind method.

The other instantiation according to the present invention is by existing the sweet taste that shows other composition shielding NHPS that stays flavor characteristics to stay.For example, NHPS can with show than inorganic acid (for example, H ₃PO ₄) food acids (for example, such as citric acid, malic acid, tartaric acid, fumaric acid and adipic acid), the astringent taste compound that stay more for a long time tart flavour, and import other compound that postpones the sensation tonality.These instantiations stay with tart flavour and stay feature with other and cover the disagreeable sweet taste of this kind and stay, and make whole flavour reach balance in time.

2. suppressing taste bud combines with the NHPS of epithelial cell is nonspecific

Similarly, be bound by theory under the situation, high osmotic pressure solution is improved the temporal profile of NHPS more as sugar.NHPS demonstrates usually that sweet taste begins slowly and sweet taste stays.The hyperosmosis character of sucrose and other carbohydrate or polyalcohol sweetener soln causes the sweet taste sensation.Be known as (i) high osmotic pressure solution haply and cause the taste bud cell obviously to shrink, and (ii) the taste bud cell absorbs and/or absorb the high-potency sweetener of various chemical constitutions.Therefore, suppose that high osmotic pressure solution causes that the membrane lipid molecule tightens in the taste bud cell in oral cavity and other epithelial cell, thereby reduce the ability of these cell absorption of N HPS.Therefore, providing is enough to influence taste bud and should be able to reduces nonspecific the combination with any compound of the osmotic pressure of epithelial cell membrane, thereby can make NHPS demonstrate more sweet taste like sugared temporal profile.In an instantiation, provide any sweet taste improvement constituent of hyperosmosis all can this kind mechanism to use.

3. suppress the speed that NHPS disengages from taste bud and epithelial cell and cell membrane thereof

The path system of another kind of improvement NHPS temporal profile slow down from taste bud and epithelial cell and cell membrane thereof disengage absorb the speed of sweetener.So, in an instantiation, reduce the sweet taste improvement constituent of this cell membrane fluidity and improve the temporal profile of NHPS more as sugar.Make taste bud and epithelial cell and cell membrane thereof disengage absorb sweetener the slack-off constituent limiting examples of speed comprise sweet taste improvement interfacial activity additive sweet taste improvement interfacial activity additive, sweet taste improvement cationic polymer additive, sweet taste improvement hydrocolloid additive and other sweet taste improvement polymeric additive.In another instantiation, make taste bud and epithelial cell and cell membrane thereof disengage absorb the slack-off suitable constituent of the speed of sweetener including, but not limited to the cationic polymerization agent, such as the poly-L-Lysine class (for example, poly--L-α-lysine and poly--L-ε-lysine), poly--the L-ornithine is (for example, poly--L-α-ornithine and poly--L-ε-ornithine), polymine and poly-grape amine sugar (chitosan), and include sucrose ester sorbate class, sorbitol anhydride, the sorbitan ester class, anionic cleaning agents, poly-span, the poly-ethyl sorbitan ester class of stretching, polypropylene glycol ester class, glyceride type, the polyglycerol ester class, poly-second diester class, the complex ester class (for example, lactate, tartrate or the like), cationic detergent, Arabic gum (gum acacia senegal), Arabic gum (gum acacia seyal), anionic polymer (for example, poly-aspartic-acid), polyethylene glycol, the surface-active constituent of lecithin class and saponin.Suppose that this polymerizer system combines with cell surface, and be engaged in more than contact and pass through, and make this cell membrane fluidity reduction.

II.NHPS sweetener and increase sweet constituent

Found at least a NHPS and/or can give more seemingly sugared flavour through improveing NHPS and at least a sweet taste improvement constituent and time spent.In the instantiation of expectation, provide constituent and method with improvement temporal profile and/or flavor variations shape exterior feature.In other instantiation, provide to have more and increase sweet constituent with NHPS like sugared temporal profile and/or flavor variations shape exterior feature, it comprises that one can increase sweet constituent, at least a NHPS and/or at least a through improvement NHPS, and at least a sweet taste improvement constituent.

A. eat and to increase sweet constituent

The sweet constituent that can increase that is suitable for can be and is suitable for increasing sweet any material with sweetener, and preferable be the edible constituent.This paper uses it " edible constituent " speech to mean the material of the contact mankind or animal face, comprise the material that spues from face through ingesting then with through drinking, eat, swallow or digesting, and when acting on general tolerance interval, after the mankind or the animal edible still safety do not have anxiety.

The included edible constituent of the present invention's instantiation is not as long as have anxiety for the edible speech safety of the mankind when using in general tolerance interval, its kind and unrestrictedly.These constituents comprise food, beverage, medicine, tobacco product, nutriment, dental health product/cosmetics or the like.The limiting examples of these products comprises non-carbonic acid and soda, such as cola, ginger ale (ginger ales), sarsaparilla (root beers), cider, fruit flavor beverage (for example, the lemon flavor beverage, such as lemon beverage or orange beverage), powdered beverage (for example, cola, fruit juice, tea, water, coffee) or the like; The blended fruit juice that derive from the fruit juice of fruit or vegetables, the fruit juice that comprises press juice etc., the fruit juice, fruit beverage, the fruit drink that comprise the fruit grain, the beverage that comprises fruit juice, beverage, vegetable juice, comprises the fruit juice of vegetables and comprise fruit and vegetables with fruit quelite; Sports drink, pick-me-up, like beverages (water that for example has natural or synthetic flavouring agent) such as water drinks; Teas or preference class beverage are such as coffee, cocoa, black tea, green tea, oolong tea etc.; Contain newborn class component beverage, such as newborn class beverage, contain newborn class component coffee, coffee Lamasia, milk tea, fruit milk drink, Yogurt, sour milk beverage etc.; Dairy products; Baking goods; Dessert is such as yogurt, jelly, suck type jelly, pudding, Bavaria cloth and (Bavarian cream), blancmange, cake, Brownie, Mu Si etc., in afternoon tea time or the edible after the meal sweet food product that increase; Frozen food; Freezing point, ice cream class for example, freeze etc. such as ice cream, milk shake, milk and (sweetener and various other kind raw material to be added in dairy products, and stirring and the freezing food that forms mixture), and ice cream, such as slush, frozen confection etc. (various other kind raw materials are added in the sweet liquid, and stirring and the freezing food that forms mixture); Ice cream; General dessert for example toasts dessert or steams dessert, such as cake, pretzel, cracknel, faric gem etc.; Metric system cake and dessert; The dining table articles for use; General candy, such as chewing gum (for example, comprise and comprise the water insoluble in fact constituent that can chew colloid, this can chew colloid system such as tunny gum or its substituent, comprises prompt earth ridge (jetulong), Gu Takai rubber (guttakay rubber) or natural synthetic resin of specific edible or wax), hard candy, soft sweets, peppermint candy, nougat, shore department soft sweets (jelly beans) etc.; Sauce comprises fruit sauce, chocolate cream etc.; Edible gel; Fresh milk oils comprises cream, batter, dismisses whipping cream or the like; Jam comprises strawberry jam, contains pericarp jam etc.; Bread comprises bread etc. or other starch-based product; Spices; General flavouring comprises being used to toast meat, baking poultry, the meat sauce of seasoning bean of barbecue, and tomato ketchup, noodle soup etc.; Processing agricultural product, tame livestock products or seafood; Processing meat is such as sausage etc.; Destructive distillation food, pickled thing, the tinned food that in soy sauce, boiled, purified diet, garnishes; Snacks are such as chips dip, rusk or the like; Cereal product; Oral or (for example be used for the medicine in oral cavity or accurate medicine, vitamin, cough syrup, cough drops, chew formula lozenge, amino acid, bitters, acidulant etc.), wherein this medicine can be solid-state, liquid, gel or gaseous form, such as pill, lozenge, spraying, capsule, syrup, drops, tablet, powder etc.; The personal care product, other mouthful constituent of using such as the oral cavity is such as flavorants, gargle, mouthwash, toothpaste, whitening toothpaste, scale removal toothpaste, mouthful sweet-smelling dose, teeth whitening etc.; Dietary supplement; Tobacco product, cigarette and smokeless tobacco goods are arranged, such as snuff, cigarette, tobacco pipe and cigar straw-made articles, and the tobacco product of form of ownership, such as pipe tobacco, tobacco leaf, tobacco stem, offal, homogenize through baking tobacco leaves, from tobacco product dirt bits or in the form of sheets, recombinate cigarette or the tobacco product in ball shape or other form source, by tobacco product substitute, the macerate of the mediation of non-tobacco product material or chew food type tobacco product; Animal feed; Nutriment, it comprises any food that drug effect or health-benefiting can be provided or the part of food, these benefits comprise prevention and (for example treat disease, angiocardiopathy and high cholesterol, diabetes, osteoporosis, inflammation or autoimmune disease), the limiting examples of nutriment comprises natural nutriment or pharmaceutically active food, such as garlic, soya bean, antioxidant, phytosterol (phytosterols) and phytostanol (phytostanols) and ester class thereof, fiber, gucosamine, chondroitin sulfate, genseng, ginkgo, Echinacea etc.; Other nutriment of health-benefiting is provided, such as amino acid, vitamin, mineral matter, carotenoid, dietary fiber, aliphatic acid, such as ω-3 or ω-6 aliphatic acid, DHA, EPA or ALA, it can be derived from plant or animal origin (for example, salmon and other cold water fish or marine alga), flavonoids, phenols, Polyphenols (for example, catechin, PCA, former Cyanidin, anthocyanidin, Quercetin, quercitin, Bai Lilu alcohol, isoflavones, curcumin, pomegranate element (punicalagin), Ellagitannins, the citrus flavones, such as hesperidin and naringin, and chlorogenic acid), polyalcohols, prebiotic substance (prebiotic)/probio (probiotic), plant estrogen, sulfide/mercaptan, the sugarcane essence, saponin, 1,5-diphosphoribulose carboxylase/oxygenase wins peptide, appetite inhibitor, hydrating agents, the autoimmunity medicament, c reactive protein reducing agent or antiinflammatory agents; Or be of value to any other functional constituent of treatment specified disease or symptom (such as the cholesterol levels height in diabetes, osteoporosis or the blood).The desirable instantiation according to the present invention, increase sweet constituent with NHPS and comprise a kind of sweet food that increases with constituent, at least a NHPS and/or at least a such as above-mentioned, and at least a at least sweet taste that is selected from carbohydrate, polyalcohols, amino acids, other sweet taste improved additives and its combination is improved constituent through improvement NHPS.For example, one special instantiation increases sweet beverage with NHPS and comprises oral beverage constituent according to the present invention, such as water class beverage constituent etc., and described hereinly has more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature.In addition, the one special instantiation according to the present invention increases sweet food with NHPS and comprises oral food constituent and described herein more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature.In addition, one particular embodiment according to the present invention increases sweet medicine with NHPS and comprises pharmaceutical active constituent and/or its pharmaceutically acceptable salt class, has more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature with described herein.Perhaps, in addition, the one special instantiation according to the present invention increases sweet medicine with NHPS and comprises pharmaceutical active and/or its pharmaceutically acceptable salt class, and comprises oral constituent and the coating that has more like the NHPS constituent of the temporal profile of sugar and/or flavor variations shape exterior feature described herein.In addition, the one special instantiation according to the present invention increases sweet tobacco product with NHPS and comprises tobacco product and described hereinly have more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature.In addition, the one special instantiation according to the present invention, increasing with NHPS that sweet nutriment comprises can oral nutriment constituent and described hereinly have more like the NHPS constituent of the temporal profile of sugar and/or flavor variations shape exterior feature in addition, the one special instantiation according to the present invention, increasing with NHPS that sweet dental health product comprises can oral oral hygiene constituent and described hereinly have more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature.In addition, the one special instantiation according to the present invention increases sweet cosmetics with NHPS and comprises good to eat clothes cosmetic composition and described hereinly have more like the temporal profile of sugar and/or the NHPS constituent of flavor variations shape exterior feature.

B. efficiency natural sweetener

This paper use it " efficiency natural sweetener " or speech such as " NHPS " mean can occurring in nature find and be primitive form, through any sweetener of extraction, purified or any other form, it is to use separately or with merging, and feature is that its sweet taste is renderd a service than sucrose, fructose or glucose height, but heat is lower.The NHPS limiting examples that is applicable to instantiation of the present invention comprises the efficiency natural sweetener, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, but Dole's glycosides A, but Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Naiding (monatin) (is not fourth SS with its esters, RR, RS, SR), curculin, glycyrrhizic acid and its esters, Suo Matian, monellin, mabinlin, the neat thaumatin T of Bradley, Helan sucdrol, leaf stripe, Ge Lixifei element (glycyphyllin), phloridzin, trifloroside, white clouds glycosides (baiyunoside), Ao Sileiding (osladin), many ripples pocket glycosides (polypodoside) A, Chinese ash glycosides (pterocaryoside) A, Chinese ash glycosides (pterocaryoside) B, soapberry glycosides (mukurozioside), Fu Luomi glycosides (phlomisoside) I, liquiritin I, jequirity glycosides (abrusoside) A and blue or green money willow glycosides I.Perhaps, this that can improve be former form, through the extraction or purified NHPS.The NHPS that comprises natural or synthetic modification through improvement NHPS.For example, contact with enzyme including, but not limited to fermenting or derive and must be NHPS, or wherein at least one atom have made an addition to this NHPS, the product of this NHPS any processing of removing or being substituted certainly through improvement NHPS.In an instantiation, at least a through the improvement NHPS can combine with at least a NHPS.In another instantiation, can under no NHPS situation, use at least a through improvement NHPS.So, can replace NHPS or can combine through improvement NHPS with the NHPS in arbitrary instantiation described herein.But, for asking for simplicity, in the middle of the explanation of instantiation of the present invention, can be not specially do not select thing fully, but should be appreciated that the NHPS that can replace arbitrary instantiation disclosed herein through improvement NHPS what be described as unmodified NHPS through improvement NHPS.

In an instantiation, can be any purity percentage use the extract of NHPS.In another instantiation, when using NHPS with non-extract form, the purity of this NHPS can be from for example about 25% to about 100%.In another example, the purity of this NHPS can be 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 97% to about 100%; From about 98% to about 100%; And is from about 99% to about 100%.

The purity of this place use represents to exist the percentage by weight of the indivedual NHPS compounds in the NHPS extract, and it is to be primitive form or purified form.In an instantiation, the steviol glycoside extract comprises the specific steviol glycoside of certain pure, and this steviol glycoside extract remainder comprises the mixture of other stevioside glycoside.

In order to obtain special pure NHPS extract (such as rebaudioside A), may undressed extract must be purified to pure form basically.These methods are the known method of personage of being familiar with present technique usually.

The sample method system that is used for purifying NHPS (such as rebaudioside A) is described in the common unexamined patent application case the 60/805th that people such as inventor DuBois filed an application on June 19th, 2006, No. 216, title is " method of rebaudioside A constituent and purifying rebaudioside A (Rebaudioside A Composition andMethod for Purifying Rebaudioside A) ", and it is to be incorporated herein in the mode of mentioning in full that this case discloses.

In brief, from moisture organic solution crystallization, this aqueous organic solution comprises at least a organic solvent and water to pure in fact rebaudioside A with one step, and the quantity of water is from about 10 to about 25 weight %, and more special is about 15 to about 20 weight %.The preferable system of organic solvent comprises alcohols, ketone and acetonitrile.The limiting examples of alcohols comprises ethanol, methyl alcohol, isopropyl alcohol, 1-propyl alcohol, 1-butanols, 2-butanols, the 3rd butanols and isobutanol.Preferable situation system, this at least a organic solvent comprises the mixture of ethanol and methyl alcohol, its weight ratio in this aqueous organic solution from about 20 parts to about 1 part of ethanol than 1 part of methyl alcohol, better system from about 3 parts extremely about 1 part of ethanol than 1 part of methyl alcohol.

Preferable situation system, the weight ratio of this aqueous organic solution and undressed rebaudioside A from about 10 to about 4 parts of aqueous organic solutions to 1 part of undressed rebaudioside A, more especially from about 5 to about 3 parts of aqueous organic solutions to 1 part of undressed rebaudioside A.

In an example instantiation, the method for purifying rebaudioside A ties up under about room temperature carries out.In another instantiation, the method for purifying rebaudioside A comprise in addition with this rebaudioside A solution be heated to from about 20 ℃ to about 40 ℃ temperature range, or be to be heated to reflux temperature about 0.25 hour to about 8 hours in another instantiation.In another example instantiation, the method that wherein is used for purifying rebaudioside A comprises the step of this rebaudioside of heating A solution, and this method comprises in addition this rebaudioside A solution is cooled to from about 4 ℃ of temperature to about 25 ℃ of scopes about 0.5 hour to about 24 hours.

According to particular embodiment, the purity of rebaudioside A can be 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 about certainly 99% to about 100%.According to the good instantiation of spy, when the undressed rebaudioside A of crystallization, the pure rebaudioside A of this essence constituent comprise purity greater than about 95% to rebaudioside A up to about 100 drying schedule weight %.In other example instantiation, the purity level of the rebaudioside A that the pure rebaudioside A of essence comprises greater than about 97% to rebaudioside A up to about 100 drying schedule weight %, greater than about 98% to up to about 100 drying schedule weight %, or greater than about 99% to up to about 100 drying schedule weight %.During this single crystallisation step, can stir or not stir this rebaudioside A solution.

In an example instantiation, the method for purifying rebaudioside A is included under the proper temperature in addition to be enough to promoting the high-purity crystallized of this rebaudioside A crystallization that this rebaudioside A solution is added the step (selectivity step) of crystal seed to form pure rebaudioside A.Be enough to promote have about 0.0001% to about 1 this rebaudioside of weight % A in this solution of rebaudioside A quantity system of the pure rebaudioside A of essence crystallization, more special system from about 0.01% to about 1 weight %.This proper temperature that adds the crystal seed step be included in about 18 ℃ to about 35 ℃ of temperature that scope is interior.

In another example instantiation, the method for purifying rebaudioside A comprises separation in addition and cleans the pure rebaudioside A of this essence constituent.Can separate this essence pure rebaudioside A constituent and this aqueous organic solution by the various solid-liquid separation techniques that use centrifugal force, these solid-liquid separation techniques including, but not limited to vertical and horizontal basket centrifuge, solid bowl formula centrifuge, decanting centrifuge, scraper discharging formula centrifuge, piston material pushing formula centrifuge, Heinkel formula centrifuge, pile up dish centrifuge and cyclonic separation.In addition, can be by any one the reinforcement centrifugation of pressure, vacuum and gravity filtration method, these methods are including, but not limited to using belt, bucket formula, suction strainer formula, leaf filter formula, plane formula, Rosenmun formula, history Bark formula (sparkler type) and bag filter and filter press.The operation of rebaudioside A equipment for separating liquid from solid can be continuous, semicontinuous or batch mode.Also can use various water-containing organic solvents and its mixture on this separator, to clean the pure rebaudioside A of this essence constituent.Can use some gases any one (including, but not limited to nitrogen and argon) at separator top drying or the pure rebaudioside A of this essence of bone dry constituent, with the evaporation of residual liquid solvent.Can use liquid, gas or by this solid of dissolving or keep the mechanical means of this solid form, this separator automatic or manual is removed the pure rebaudioside A of this essence constituent certainly.

In another example instantiation, the method of purifying rebaudioside A comprises the step of using the known pure rebaudioside A of dry this essence of the technology constituent of the personage be familiar with present technique in addition, and its limiting examples comprises uses rotary vacuum drier, the dry body of fluidized bed, rotation tunnel dryer, board-like drier, pan dryer, Nauta formula drier, spray dryer, rapid dried device, micron drier, square position formula drying machine, high low speed pedal-type dryer and microwave dryer.In an example instantiation, this drying steps is included in about 40 ℃ and uses nitrogen or argon to wash about 5 hours to about 100 hours to interior the temperature of about 60 ℃ of scopes, removes this residual solvent with the pure rebaudioside A of this essence of drying constituent.

In another example instantiation, wherein this undressed rebaudioside A mixture does not comprise rebaudioside D impurity in fact, the method of purifying rebaudioside A is included in before the pure rebaudioside A of this essence constituent drying steps, with the step of water-containing organic solvent with the constituent pulp of the pure rebaudioside A of essence in addition.This slurry system comprises the mixture of solid and water-containing organic solvent or organic solvent, and wherein this solid comprises this essence pure rebaudioside A constituent and only dissolves in a little in this water-containing organic solvent or the organic solvent.In an instantiation, this essence pure rebaudioside A constituent and water-containing organic solvent exist weight ratio in this slurry from about 15 parts of 1 part of water-containing organic solvents to the 1 part of pure rebaudioside A of essence constituent.In an instantiation, this slurry system keeps room temperature.In another instantiation, this formation slurry step comprises this slurry is heated to from about 20 temperature to about 40 ℃ of scopes.The pure rebaudioside A of this essence forms system pulp about 0.5 hour to about 24 hours.

In another example instantiation, the method of purifying rebaudioside A comprises in addition separates this essence pure rebaudioside A constituent and the water-containing organic solvent of this slurry or the step of organic solvent, with the step of cleaning the pure rebaudioside A of this essence constituent, then carry out the drying steps of the pure rebaudioside A of this essence constituent.

If need be further purified, can repeat the method for purifying rebaudioside A described herein, maybe can use can replace purification process (such as the tubing string tomography) and be further purified the pure rebaudioside A of this essence constituent.Also wish to use other NHPS of purification process purifying described herein, it only needs a little that the personage who is familiar with present technique is very significantly tested.

Form the allopatric polymorphism thing of at least four kinds of differences by the rebaudioside A purification meeting of above-mentioned crystallization: form 1: rebaudioside A hydrate; Form 2: anhydrous rebaudioside A; Form 3: rebaudioside A solvent; And form 4: amorphous phase rebaudioside A.The allopatric polymorphism thing that forms in the pure rebaudioside A of this essence of the temperature effect of this aqueous organic solution and this purification process constituent.Fig. 1-5 is respectively example powder x x ray diffraction (XRPD) scanning of allopatric polymorphism thing form 1 (hydrate), form 2 (anhydride), form 3A (methanol solvate compound), form 3B (alcohol solvent compound) and form 4 (amorphous phase).

The material character system of four kinds of rebaudioside A allopatric polymorphism things converges and puts in order in following table:

Table 2: rebaudioside A allopatric polymorphism thing

	Form 1 allopatric polymorphism thing	Form	2 allopatric polymorphism things	Form 3 allopatric polymorphism things	Form 4 allopatric polymorphism things
						Under 25 ℃, be dissolved in H 2The speed of O	Extremely slowly (＜0.2%/60 minutes)	Medium (＜30%/5 minutes)	(＞30%/5 minutes) at a high speed	(＞35%/5 minutes) at a high speed
Alcohol content	＜0.5％	＜1％	1-3％
					Moisture	＞5％	＜1％	＜3％	6.74％

The composition of this aqueous organic solution, the temperature of this crystallisation step are looked by the allopatric polymorphism species that formed system, and the temperature during this drying steps and deciding.Form 1 forms during tying up to single crystallisation step with form 3, and chevron formula 2 forms during this drying steps after lying in form 1 or form 3 conversions.

Low temperature during this crystallisation step (about 20 ℃ to about 50 ℃ of scopes) and this water-containing organic solvent in water cause the formation form for the low ratio of organic solvent.High temperature during this crystallisation step (about 50 ℃ to about 80 ℃ of scopes) and this water-containing organic solvent in water cause formation form 1 for the height ratio of organic solvent.Form 1 can be by pulp in anhydrous solvent at room temperature (2-16 hour), or in refluxing pulp (about 0.5-3 hour) down and convert form 3 to.Form 3 can by in water under room temperature about 16 hours of this allopatric polymorphism thing of pulp, or convert form 1 in refluxing down the about 2-3 of pulp hour.Form 3 can convert form 2 between dry period; But, the baking temperature of the pure rebaudioside A of this essence constituent is increased to and surpasses 70 ℃ or increase and may cause its drying time this rebaudioside A to decompose, and increases the rebaudioside B impurity in the pure rebaudioside A of this essence constituent.Form 2 can be used interpolation water and convert form 1 to.

The method that form 4 can be used the personage who is familiar with present technique to know clearly and know is combined to form by form 1,2,3 or its.The limiting examples of these methods comprises that melt process, ball milling, crystallization, freeze drying, low temperature mills and spray drying process.In a special instantiation, the solution of the pure rebaudioside A of the essence constituent that form 4 can be made by above-mentioned purification process by spray-drying prepares from this essence pure rebaudioside A constituent.

This NHPS can be individually or is merged with other NHPS and to use, as long as it can not cause negative effect to this sweetener constituent or oral flavour through increasing sweet constituent in conjunction with effect.For example, special instantiation comprises the combination of NHPS (such as the stevioside glycoside).But but the limiting examples that is suitable for the stevioside glycoside that can and use comprises the two candy glycosides (steviolbioside) of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Dole's glycosides A, Dole's glycosides B, sweet tea glycosides, stevioside and stevia rebaudianum.The special good instantiation according to the present invention, the combination of this high-potency sweetener comprise rebaudioside A and rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, stevia rebaudianum pair candy glycosides (steviolbioside) but, the combination of Dole's glycosides A or its combination.

Usually, according to a particular embodiment, rebaudioside A quantity in the stevioside glycoside combination tie up to this high-potency sweetener combination about 50 to about 99.5 weight percentage ranges, goodly tie up to about 70 to about 90 weight percentage ranges, goodly tie up to about 75 to about 85 weight percentage ranges.

In another special instantiation, the amount of rebaudioside B in the combination of this high-potency sweetener ties up to about 1 to about 8 weight percentage ranges, goodly ties up to about 2 to about 5 weight percentage ranges, goodly ties up to about 2 to about 3 weight percentage ranges.

In another special instantiation, the amount of rebaudioside C in the combination of this high-potency sweetener ties up to about 1 to about 10 weight percentage ranges, goodly ties up to about 3 to about 8 weight percentage ranges, goodly ties up to about 4 to about 6 weight percentage ranges.

In another special instantiation, the amount of rebaudioside E in this high-potency sweetener combination ties up to about 0.1 to about 4 weight percentage ranges, goodly tie up to about 0.1 to about 2 weight percentage ranges, goodly tie up to about 0.5 to about 1 weight percentage ranges.

In another special instantiation, the amount of rebaudioside F in this high-potency sweetener combination ties up to about 0.1 to about 4 weight percentage ranges, goodly tie up to about 0.1 to about 2 weight percentage ranges, goodly tie up to about 0.5 to about 1 weight percentage ranges.

In other special instantiation, but the amount of Dole's glycosides A in this high-potency sweetener combination ties up to about 0.1 to about 4 weight percentage ranges, goodly tie up to about 0.1 to about 2 weight percentage ranges, goodly tie up to about 0.5 to about 1 weight percentage ranges.

In another special instantiation, but the amount of Dole's glycosides B in this high-potency sweetener combination ties up to about 0.1 to about 4 weight percentage ranges, goodly tie up to about 0.1 to about 2 weight percentage ranges, goodly tie up to about 0.5 to about 1 weight percentage ranges.

In another special instantiation, the amount of stevioside in the combination of this high-potency sweetener ties up to about 0.5 to about 10 weight percentage ranges, goodly ties up to about 1 to about 6 weight percentage ranges, goodly ties up to about 1 to about 4 weight percentage ranges.

In another special instantiation, the amount of the two candy glycosides (steviolbioside) of stevia rebaudianum in this high-potency sweetener combination ties up to about 0.1 to about 4 weight percentage ranges, goodly tie up to about 0.1 to about 2 weight percentage ranges, goodly tie up to about 0.5 to about 1 weight percentage ranges.

According to a special good instantiation, this high-potency sweetener constituent comprises the combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; Wherein, with respect to this high-potency sweetener combination general weight, the amount of rebaudioside A in this high-potency sweetener combination ties up to about 75 to about 85 weight percentage ranges, the amount of stevioside ties up to about 1 to about 6 weight percentage ranges, the amount of rebaudioside B about 2 to about 5 weight percentage ranges, the amount of rebaudioside C is about 3 to about 8 weight percentage ranges, and the amount of rebaudioside F about 0.1 to about 2 weight percentage ranges.

In addition, the personage who is familiar with present technique should approve that this sweetener constituent can order certainly to obtain required energy content.For example, low in calories or empty calory NHPS and/or other calorimetry agent can be combined with tool heat natural sweetener, make sweetener constituent with preferable energy content.

C. sweet taste is improved constituent

This paper uses it " sweet taste improvement constituent " speech to comprise to make NHPS to have more like sugared temporal profile or wide or this two any constituent like sugared flavor variations shape more.Sweet taste improvement constituent example is including, but not limited to carbohydrate, polyalcohols, amino acids and give these other sweet taste improved additives like sugared feature.

" carbohydrate " speech means the aldehydes or ketones compound with a plurality of hydroxyl replacements usually, and its general formula is (CH ₂O) _n, wherein n is 3-30, with and oligomer and polymer.In addition, the present invention's carbohydrate can be substituted or deoxidation on one or more positions.The carbohydrate of this paper use comprise do not improve carbohydrate, carbohydrate derivates, be substituted carbohydrate and through the improvement carbohydrate.Mean any carbohydrate or its combination that at least one atom wherein is added, removes, replaces through the improvement carbohydrate.Therefore, carbohydrate derivates or be substituted carbohydrate and comprise and be substituted and be unsubstituted single carbohydrate, two carbohydrate, few carbohydrate and Polysaccharides.This carbohydrate derivates or be substituted carbohydrate depending on the circumstances or the needs of the situation can be in the C-position deoxidation of any correspondence; and/or with one or more parts replacements, these parts systems are such as hydrogen; halogen; haloalkyl; carboxyl; acyl group; acyloxy; amino; acylamino-; carboxy derivatives; alkyl amino; dialkyl amido; arylamino; alkoxyl; aryloxy group; nitro; cyano group; sulfo group; sulfydryl; imino group; sulfonyl; sulfenyl; sulfinyl; sulfamoyl; alkoxy carbonyl group; carboxamido; phosphono; phosphinyl; phosphoryl; phosphino-; thioesters; thioether; oximido; diazanyl; carbamyl; phospho; phosphonate radical or this carbohydrate derivates is provided or is substituted the carbohydrate functional group to improve any other available functional group of NHPS sweet taste.

The carbohydrate limiting examples of instantiation of the present invention (for example comprises Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar (palatinose) or isomaltoketose, red algae sugar, deoxyribose, gulose (gulose), idose, talose (talose), red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose (panose) etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate (nigero-oligosaccharides) of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42, or HFCS90), coupling sugar (coupling sugars), few carbohydrate of soya bean and glucose syrup.In addition, this carbohydrate can be D-or L-structure.

Unless otherwise specified, otherwise this paper uses it " alkyl " speech to mean saturated straight chain, side chain or ring-type, one-level, secondary or three grades of hydrocarbon, is C usually ₁To C ₁₈Particularly including methyl, ethyl, propyl group, isopropyl, butyl, isobutyl group, tributyl, amyl group, cyclopenta, isopentyl, neopentyl, hexyl, isohesyl, cyclohexyl, cyclohexyl methyl, 3-methyl amyl, 2,2-dimethylbutyl, 2, the 3-dimethylbutyl, and 3, the 3-dimethylbutyl.The part that depending on the circumstances or the needs of the situation can one or morely be selected from hydroxyl, carboxyl, carboxamido, alkoxy carbonyl group, acyl group, amino, alkyl amino, arylamino, alkoxyl, aryloxy group, nitro, cyano group, sulfo group, sulfonate radical, phospho, phosphate radical or phosphonate radical is replaced.

Unless otherwise specified, otherwise it " thiazolinyl " speech of this paper means the C with at least one two key ₂To C ₁₀Straight chain, side chain or cyclic hydrocarbon.Can be depending on the circumstances or the needs of the situation to replace this thiazolinyl with the abovementioned alkyl same way as, also can be depending on the circumstances or the needs of the situation to be substituted or or to be substituted alkyl and to be replaced.

Unless otherwise specified, otherwise it " alkynyl " speech of this paper means the C with at least one triple bond ₂To C ₁₀The straight or branched hydrocarbon.Can be depending on the circumstances or the needs of the situation to replace this alkynyl with the abovementioned alkyl same way as, also can be depending on the circumstances or the needs of the situation to be substituted or or to be substituted alkyl and to be replaced.

Unless otherwise specified, otherwise this paper uses it " aryl " speech to mean phenyl, biphenyl or naphthyl, and preferable be phenyl.Can depending on the circumstances or the needs of the situation replace this aryl with the one or more parts that are selected from hydroxyl, acyl group, amino, halogen, carboxyl, carboxamido, alkoxy carbonyl group, alkyl amino, alkoxyl, aryloxy group, nitro, cyano group, sulfo group, sulfate radical, phospho, phosphate radical or phosphonate radical.

This paper uses it " heteroaryl " speech to mean aromatics or unsaturated cyclic part, comprises at least one sulphur, oxygen, nitrogen or phosphorus in its aromatic ring.Limiting examples comprises furyl, pyridine radicals, pyrimidine radicals, thienyl, isothiazolyl, imidazole radicals, tetrazole radical, pyrazinyl (pyrazinyl), benzofuranyl, the benzo thiophenyl, quinolyl, isoquinolyl, benzothienyl, isobenzofuran-base, pyrazolyl, indyl, isoindolyl, benzimidazolyl, purine radicals, carbazyl, oxazolyl, thiazolyl, isothiazolyl, 1,2, the 4-thiadiazolyl group, isoxazolyl, pyrrole radicals, quinazolyl, pyridazinyl (pyridazinyl), pyrazinyl (pyrazinyl), the cinnolines base, phthalazinyl (phthalazinyl), quinoxaline base (quinoxalinyl), xanthinyl, hypoxanthine base and pteridine radicals.Can be depending on the circumstances or the needs of the situation one of to be selected from or more parts replace this heteroaryl or heteroaromatic base.

" heterocycle " speech means saturated non-aromatic cyclic group, and it can be substituted, and wherein in this ring at least one hetero atom is arranged, such as oxygen, sulphur, nitrogen or phosphorus.Can be depending on the circumstances or the needs of the situation replace this heterocyclic radical with the same way as of above-mentioned heteroaryl.

Unless otherwise specified, otherwise this paper uses it " aralkyl " to mean via the aryl of abovementioned alkyl binding in this molecule.Unless otherwise specified, otherwise alkaryl one speech of this paper use mean via above-mentioned aryl binding in the alkyl of this molecule.This aralkyl or alkaryl can depending on the circumstances or the needs of the situation be replaced with the one or more parts that are selected from hydroxyl, carboxyl, carboxamido, alkoxy carbonyl group, acyl group, amino, halogen, alkyl amino, alkoxyl, aryloxy group, nitro, cyano group, sulfo group, sulfate radical, phospho, phosphate radical or phosphonate radical.

This paper uses it " halogen " speech particularly including chlorine, bromine, iodine and fluorine.

Unless otherwise specified, otherwise this paper uses it " alkoxyl " speech to mean structure-O-moieties, and wherein alkyl system defines as preamble.

This paper uses it " acyl group " speech to mean the group of general formula C (O) R ', and wherein R ' is alkyl, aryl, alkaryl or aralkyl, or is substituted alkyl, aryl, alkaryl or aralkyl, and wherein these group systems define as preamble.

This paper uses it " polyalcohol " speech to mean the molecule that comprises an above hydroxyl.Polyalcohol can be glycol, triol or tetrol, and it contains 2,3 and 4 hydroxyls respectively.Polyalcohol also can comprise more than four hydroxyls, and such as amylalcohol, hexanol, enanthol or the like, it contains 5,6 or 7 hydroxyls respectively.In addition, polyalcohol also can be sugar alcohol, polyhydric alcohol or is the polyalcohol (polyalcohol) of carbohydrate reduction, and wherein this carbonyl (aldehydes or ketones, reduced sugar) has been reduced into one-level or secondary hydroxyl.

The polyalcohol limiting examples of instantiation of the present invention comprises erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, isomalt (isomalt), propane diols, glycerine (glycerine (glycerine)), threitol, galactitol, Ba Lajin sugar (palatinose), the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup, reduction glucose syrup, and glycitols or can not cause any other reducible carbohydrate of negative effect to this NHPS or this oral constituent.

It " sweet taste improved additives " speech as used herein means NHPS is had more like the temporal profile of sugar or more like the two any material of sugared flavor variations shape exterior feature or this.The sweet taste improved additives that is applicable to instantiation of the present invention comprises amino acids and its esters, polyaminoacid class and its esters, win peptide class, saccharic acid and its esters, ucleotides and its esters, organic acid, inorganic acids, organic salt comprise acylate and organic alkali salt, inorganic acid salt (for example sodium chloride, potassium chloride, magnesium chloride), bitter compounds, flavouring agent and seasoning composition, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and synthetic sweetener.

The sweet taste improvement amino acid additive that is applicable to instantiation of the present invention is including, but not limited to asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (aminobutyric acid) (α-; β-or γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid and salt form thereof are such as sodium salt; sylvite or hydrochlorate.This sweet taste improvement amino acid additive also can be D-or L-structure, and is one of identical or different amino acids propylhomoserin, two propylhomoserins or three propylhomoserin forms.In addition, if situation is suitable, this amino acids α-, β-, γ-, δ-with ε-isomeric compound.The combination of the corresponding salt with it of aforementioned amino acids (for example sodium, potassium, calcium, magnesium salts or other alkali metal or alkali salt, or hydrochlorate) is also for being suitable for the sweet taste improved additives in the instantiation of the present invention.This amino acids can be natural or synthesizing amino acid.This amino acids also can be through improvement.Mean wherein any amino acid (for example N-alkyl amino acid, N-acylamino acid or N-methylamino acid) that adds, removes, replaces at least one atom wherein or carry out these effect combinations through the improvement amino acids.Limiting examples through the improvement amino acids comprises amino acid derivativges, such as trimethylglycine, N-methyl-glycine and N-methyl-alanine.Comprising through improvement and the two amino acids of unmodified of this paper use through the improvement amino acids.The amino acids of this paper use also comprises and wins the peptide class and win peptide classes the two (for example, two victory peptide classes, palmitoyl tripeptide 3 class, four victory peptide classes and Wushengtai class) more, such as glutathione and L-propylamine acyl group-L-glutamine.

The sweet taste improvement polyaminoacid additive that is suitable for (for example comprises poly--L-asparatate, poly-L-Lysine, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine), other polymerized form of poly--the L-arginine, amino acids, with and salt form (for example, select, calcium, potassium or sodium salt are such as L-Sodium Glutamate salt).This sweet taste improvement polyaminoacid additive also can be D-or L-structure.In addition, if situation is suitable, this polyaminoacid class can be α-, β-, γ-, δ-with ε-isomeric compound.The combination of the corresponding salt with it of aforementioned polyaminoacid class (for example, sodium, potassium, calcium, magnesium salts or other alkali metal or alkali salt or hydrochlorate) also is the suitable sweet taste improved additives of instantiation of the present invention.Polyaminoacid class described herein also can comprise the copolymer of different aminoacids class.This polyaminoacid class can be natural or synthetic polyaminoacid.This polyaminoacid class also can make wherein through improvement to be added, remove, replaces at least one atom or carry out its combination (for example, N-alkyl polyaminoacid or N-acyl group polyaminoacid).The polyaminoacid class that this paper used comprises through improvement or the two polyaminoacid class of unmodified.The special instantiation according to the present invention through the polyaminoacid class of improvement polyaminoacid class including, but not limited to various molecular weight (MW), is 1 such as MW, 500, MW is 6,000, MW is 25,200, MW is 63,000, MW be 83,000 or MW be 300,000 poly--L-α-lysine.

The sweet taste that is applicable to instantiation of the present invention including, but not limited to aldose acid, uronic acid, aldose diacid, alginic acid, gluconic acid, mannuronic acid, glucaric acid, galactosaccharic acid, galacturonic acid and its esters (is for example improved the saccharic acid additive, sodium, potassium, calcium, magnesium salts or other physiological acceptable salt class), with and the combination.

The sweet taste improvement nucleotides additive that is applicable to instantiation of the present invention is including, but not limited to IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), a phosphoric acid uracil (UMP), diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, triphosphoric acid cytimidine, triphosphoric acid uracil, and alkali metal salt or alkali salt, with and the combination.The ucleotides nucleotides associated additives that also comprises described herein is such as ucleosides or nucleic acid bases (for example, guanine, cytimidine, adenine, chest pyrimidine, uracil).

The sweet taste improvement organic additive that is suitable for comprises and comprising-any compound of COOH part.The sweet taste improvement organic additive that is applicable to instantiation of the present invention is including, but not limited to the C2-C30 carboxylic acid, be substituted hydroxyl C1-C30 carboxylic acid, benzoic acid, (for example be substituted benzoic acids, 2, the 4-protocatechuic acid), be substituted cinnamic acid, the hydroxy acid class, be substituted oxybenzene formic acid class, be substituted the cyclohexane carboxylic class, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, grape enanthic acid class, adipic acid, the hydroxyl citric acid, malic acid, tartaric acid (fruitaric acid) (malic acid, the admixture of fumaric acid and tartaric acid), fumaric acid, cis-1, butanedioic acid, chlorogenic acid, salicylic acid, creatine, glucono-, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, arabo-ascorbic acid, polyglutamic acid, and alkali metal salt or alkaline-earth metal salt derivative.In addition, this organic additive also can be D-or L-structure.

The sweet taste improvement organic additive salt that is suitable for is including, but not limited to sodium, calcium, potassium and the magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (for example, sodium lactate), alginic acid (for example, mosanom), ascorbic acid (for example, sodium ascorbate), benzoic acid (for example, Sodium Benzoate and Potassium Benzoate), and the salt of adipic acid.The sweet taste improvement organic additive example of being described depending on the circumstances or the needs of the situation can be selected from the following part of one or more kinds and be replaced: hydrogen; alkyl; thiazolinyl; alkynyl; halogen; the haloalkyl carboxyl; acyl group; acyloxy; amino; acylamino-; carboxy derivatives; alkyl amino; dialkyl amido; arylamino; alkoxyl; aryloxy group; nitro; cyano group; sulfo group; mercaptan; imines; sulfonyl; sulfenyl; sulfinyl; sulfamoyl (sulfamyl); the carboxylic alkoxyl; carboxamido; phosphono; phosphinyl; phosphoryl; phosphino-; thioesters; thioether; acid anhydride; oximido; diazanyl; carbamyl (carbamyl); phospho; phosphonate radical, or other this be substituted the organic additive official can be to improve any other available functional group of NHPS sweet taste.

The sweet taste improvement inorganic acid additive that is applicable to instantiation of the present invention is including, but not limited to phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, dihydrogen phosphoric acid sodium, and corresponding alkali metal or alkali salt (for example, IP6 Mg/Ca).

The sweet taste improvement bitter compounds additive that is applicable to the present invention is including, but not limited to caffeine, quinine, urea, bitter orange oil, naringin, quassia and its esters.

Be applicable to that the sweet taste improvement flavouring agent of instantiation of the present invention and seasoning composition additive are including, but not limited to vanillic aldehyde, aroma extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, viridiflorol, almond, menthol (menthol that comprises no peppermint), Grape Skin extract and OPC." flavouring agent " is synonym with " seasoning composition ", and can comprise natural or synthetic or its combination.Flavouring agent also comprises other material of giving local flavor, and can be included in when using in the general tolerance interval for the mankind or harmless natural or non-natural (synthesizing) material of animal.Limiting examples with flavouring agent of patent right comprises

Natural Flavoring Sweetness Enhancer K 14323 (Darmstadt, Germany it

), Symrise ^TMNatural Flavor Mask for Sweeteners 161453 and the 164126 (Symrise of German Huo Cimingdeng ^TM), Natural Advantage ^TMBitterness Blockers 1,2,9 and 10 (the Natural Advantage of New Jersey, The United States Freehold ^TM) and Sucramask ^TM(the Creative Research Management of California, USA Stockton).

The sweet taste improvement polymeric additive that is applicable to instantiation of the present invention is including, but not limited to poly-grape amine sugar, pectin, pectic acid, pectinic acid, polyuronide, polygalacturonic acid, starch, edible hydrophilic colloid or its undressed extract (for example, Arabic gum (gum acacia senegal) (Fibergum ^TM), Arabic gum (gum acacia seyal), antler glue), poly-L-Lysine (for example, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine), polypropylene glycol, polyethylene glycol, methoxypolyethylene glycol, poly arginine, poly-aspartic-acid, polyglutamic acid, poly-ethyleneimine, alginic acid, mosanom, propylene gliycol alginate and polyethylene glycol sodium alginate, calgon and its esters and other cationic polymer and anionic polymer.

Be applicable to that the sweet taste improved protein of instantiation of the present invention or protein hydrolysate additive are including, but not limited to bovine serum albumin(BSA) (BSA), lactalbumin (comprises its part or concentrate, such as 90% instant lactalbumin isolate, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), the solubility rice gluten, soya bean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glucoprotein, and/or the proteoglycan that contains amino acids (for example, glycine, alanine, serine, threonine, the aspartoyl propylhomoserin, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline etc.), collagen (for example, gelatin), the partial hydrolysis collagen (for example, the hydrolysis Isin glue collagen) and collagen hydrolysate (for example, porcine collagen hydrolysate).

The sweet taste improvement interfacial activity additive that is applicable to instantiation of the present invention is including, but not limited to poly-span (for example, polyoxyethylene sorbitol acid anhydride monooleate (polysorbate80); polysorbate20; polysorbate60); neopelex; dioctyl sulphur succinate or dioctyl sodium sulfosuccinate; dodecyl sodium sulfate; hexadecylpyridinium chloride; softex kw; sodium taurocholate; carbamyl; Choline Chloride; sodium glycocholate; sodium taurodeoxycholate; bay alginic acid ester (lauric arginate); the stearic acid calcium lactate; natrii tauroglycocholas; lecithin; sucrose oleate; sucrose stearate; sucrose palmitate; Surfhope SE Cosme C 1216 and other emulsifying agent or the like.

The sweet taste improvement flavonoids additive that is applicable to instantiation of the present invention is categorized into flavonols, flavones, flavanones, flavan-3-alcohol, isoflavones or anthocyanidin usually.The limiting examples that flavonoids adds comprises catechin, and (for example, the green tea extract is full of Polyphenon ^TM60, Polyphenon ^TM30 and Polyphenon ^TM25 (the Mitsui Norin Co. of Japan, Ltd.), Polyphenols, rutin sophorin be (for example, through the rutin sophorin Sanmelin of enzyme improvement ^TMAO (the San-fi Gen F.F.I. of Osaka, Japan, Inc)), neohesperidin, naringin, neo-hesperidin dihydrochalcone etc.

The sweet taste that is applicable to instantiation of the present invention is improved pure additive including, but not limited to ethanol.

The sweet taste improvement astringent taste compound additive that is suitable for is including, but not limited to tannic acid, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), alum, tannic acid and Polyphenols (for example, Tea Polyphenols class).

The sweet taste improvement vitamin that is suitable for comprises niacin (vitamin B3) and hydrochlorinate pyridoxal (Vitamin B6).

The sweet taste improvement synthetic sweetener additive that is applicable to instantiation of the present invention is including, but not limited to Sucralose; vinegar sultone potassium or other salt; Aspartame; alitame; asccharin; neo-hesperidin dihydrochalcone; cyclamate; knob is sweet; N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-hydroxyl-4-anisyl) 3-methyl butyl]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters and its esters etc.The particular embodiment system that comprises the synthetic sweetener constituent of sweet taste improvement constituent is disclosed in people such as DuBois and applies for United States Patent (USP) provisional application case the 60/739th in propositions on November 23 in 2005, No. 124, its title is " the synthetic sweetener constituent with improvement temporal profile and/or flavor variations shape exterior feature; its accord method and purposes (SyntheticSweetener Compositions with Improved Temporal Profile and/or Flavor Profile; Methods for Their Formulation; and Uses) ", and it is to be incorporated herein in the mode of mentioning in full that this case discloses.

This sweet taste improvement constituent also can be salt form, and it can be by making for the detailed standard processing procedure of knowing of people in the present technique." salt " speech also refers to spoil the required chemism of sweet taste improvement constituent of the present invention, and supplies the mankind or animal edible safety not to have the misfit thing of anxiety in general tolerance interval.Also can make alkali metal (for example sodium or potassium) or alkaline-earth metal (for example calcium or magnesium) salt.Salt also can comprise the combination of alkali metal and alkaline-earth metal.The limiting examples of these salts system (a) is with the acid-addition salts of inorganic acids formations and with the salt of organic acid formation; (b) forming such as metal cations such as calcium, bismuth, barium, magnesium, aluminium, copper, cobalt, nickel, cadmium, sodium, potassium, or with from ammonium, N, the base addition salts of the cation of N-dibenzyl-ethylenediamin, D-gucosamine, etamon or ethylenediamine formations formation; Or (c) (a) and combination (b).So, if the salt of this sweet taste improved additives not can to NHPS maybe this edible constituent that comprises NHPS cause negative effect, instantiation of the present invention can use any salt form derived from this sweet taste improvement constituent.The salt form of this additive can make an addition to this NHPS sweetener constituent with its acid or alkali form equal number.

In particular embodiment, what can be used as the sweet taste improved additives is suitable for sweet taste improvement inorganic additives including, but not limited to sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake and the sodium acid carbonate of one of magnesium sulfate, alum, magnesium chloride, magnesium phosphate, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.In addition, in particular embodiment, be suitable for as the organic salt of sweet taste improved additives including, but not limited to Choline Chloride, snow algin (mosanom), grape enanthic acid sodium salt, gluconic acid sodium salt (gluconic acid sodium salt), gluconic acid sylvite (K-IAO), guanidine hydrochloride, glucosamine hydrochoride, Sodium Glutamate (MSG), adenosine monophosphate salt, Amiloride, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

The instantiation of sweet taste improvement constituent of the present invention can make the NHPS flavour have corrigendum and clean sensation.In addition, the present invention's sweet taste improvement constituent instantiation makes the low in calories or empty calory of sweetener constituent simultaneously, and gives more like sugared feature having excellent effect aspect the temporal profile of improveing this NHPS and/or the flavor variations shape exterior feature.

D. temporal profile modulation

One instantiation according to the present invention, one NHPS constituent comprises at least a sweet taste improvement constituent, the osmotic pressure that the amount of this sweet taste improvement constituent in this NHPS constituent can make this NHPS constituent aqueous solution is 10mOsmoles/L at least, wherein exists the NHPS quantity in this aqueous solution to be enough to provide the maximum sweetness intensities that equates with 10 weight % aqueous sucrose solutions.This paper uses it " mOsmoles/L " to mean that every liter of milli permeates molar concentration.According to another instantiation, one NHPS constituent comprises at least a sweet taste improvement constituent, it is 10 to 500mOsmoles/L to the osmotic pressure of this NHPS constituent aqueous solution that its quantity is enough to make this NHPS constituent, preferable is 25 to 500mOsmoles/L, better is 100 to 500mOsmoles/L, better is 200 to 500mOsmoles/L, better is 300 to 500mOsmoles/L, wherein exists the NHPS quantity in this aqueous solution to be enough to provide the maximum sweetness intensities that equates with 10 weight % aqueous sucrose solutions.In particular embodiment, plural number can be planted sweet taste improvement constituent and a NHPS and usefulness, and under this kind situation, the osmotic pressure of being given is waited the osmotic pressure of the total combination of this plural number kind sweet taste improvement constituent.

Osmotic pressure means the infiltration molar concentration measurement standard of the solute of every liter of solution, wherein permeate molar concentration equal in perfect solution the osmotically active population (for example, one mole of glucose is an infiltration molar concentration), yet the mole of sodium chloride is two infiltration molar concentrations (one mole of sodium and one mole of chloride).So, in order to improve the flavour quality of NHPS, osmotically active compound or the compound of giving osmotic pressure should not bring obvious peculiar smell to this temper.

In an instantiation, the temporal profile that this efficiency natural sweetener maybe can be increased sweet constituent is improved to such an extent that more (for example comprise carbohydrate, polyalcohols, amino acids, other sweet taste improved additives as the sweet taste improvement constituent that is suitable for of sugar, saccharic acid and its esters, ucleotides, organic acid, inorganic acids, organic salt comprise acylate and organic alkali salt, inorganic salts, bitter compounds, astringent taste compound, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and synthetic sweetener).

In better instantiation, the limiting examples that is suitable for compound of giving osmotic pressure comprises that sweet taste improvement carbohydrate additive, sweet taste improvement polyalcohol additive, sweet taste improve pure additive, sweet taste improvement inorganic acid additive, sweet taste improvement organic additive, sweet taste improvement inorganic additives, sweet taste improvement organic salt additive, sweet taste improvement organic base salt additives, sweet taste improvement amino acid additive, sweet taste improvement amino-acid salt additive, sweet taste improvement bitter taste additive and sweet taste improvement astringent taste additive.In an instantiation, that gives osmotic pressure is suitable for compound including, but not limited to sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin, Tagatose, erythritol, glycerine, propane diols, ethanol, phosphoric acid (comprises the sodium that it is corresponding, potassium and magnesium salts), citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, adipic acid, gucosamine and glucose amine salt, choline salt, guanidinesalt, protein or protein hydrolysate, glycine, alanine, serine, threonine, theanine, caffeine, quinine, urea, naringin, tannic acid, AlNa (SO ₄) ₂, AlK (SO ₄) ₂Other form and combination thereof with alum.

In an instantiation, be applicable to that the molecular weight of the present invention's sweet taste improvement carbohydrate additive is less than or equal to 500, and preferable be that its molecular weight is from 50 to 500.In particular embodiment, molecular weight is less than or equal to 500 suitable carbohydrate including, but not limited to sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin and Tagatose.Usually, the preferred embodiments according to the present invention, the amount system of carbohydrate in this NHPS constituent be from about 1,000 to about 100,000ppm.(in this explanation in full, ppm one speech means the per 1,000,000 parts umber in weight or volume.For example, 500ppm means in one liter 500mg.) other preferred embodiments according to the present invention, carbohydrate increases amount system in the sweet constituent from about 2,500 to about 10 at this with NHPS, 000ppm.In another instantiation, give from about 10mOsmoles/L and improve the carbohydrate additive and improve the carbohydrate additive from about 50 to about 500 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight to increasing sweet constituent.

In an instantiation, the molecular weight of the polyalcohol that is suitable for be less than or equal to 500 preferable be that its molecular weight is from 76 to 500.In particular embodiment, molecular weight is less than or equal to 500 suitable polyalcohol including, but not limited to erythritol, glycerine and propane diols.Usually, the preferred embodiments according to the present invention, the amount system of polyalcohol in this NHPS constituent is extremely about 80 from about 100ppm, 000ppm.Other preferred embodiments according to the present invention, polyalcohol increases amount system in the sweet constituent from about 400 to about 80 at this with NHPS, 000ppm.In other instantiation of the present invention, polyalcohol this increase with NHPS amount in the sweet constituent be this constituent about 5,000 to about 40,000ppm, more especially about 10,000 of this constituent to about 35,000ppm.Preferable situation is to exist this at least a NHPS and at least a sweet taste in this sweetener constituent to improve the polyalcohol ratio respectively from about 1: 4 to about 1: 800; More special system was from about 1: 20 to about 1: 600; More special system was from about 1: 50 to about 1: 300; More special system was from about 1: 75 to about 1: 150.In a sub-instantiation, give from about 10mOsmoles/L and improve the polyalcohol additive and improve the polyalcohol additive from about 76 to about 500 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight for increasing sweet constituent.

Usually, other instantiation according to the present invention is suitable for the amount system of sweet taste improvement alcohol in the NHPS constituent from about 625 to about 10,000ppm.In another instantiation, give from about 10mOsmoles/L and improve pure additive from about 46 to about 500 sweet taste including, but not limited to molecular weight to the suitable of about 500mOsmoles/L osmotic pressure increasing sweet constituent.Molecular weight comprises ethanol from about 46 limiting examples that improve pure additive to about 500 sweet taste.

In an instantiation, the molecular weight that is suitable for sweet taste improvement amino acid additive is less than or equal to 250, and preferable is that molecular weight is from 75 to 250.In particular embodiment, molecular weight is less than or equal to 250 suitable sweet taste improvement amino acid additive including, but not limited to glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine..Preferable amino acids is included in tastes the person that has the sweet taste under the high concentration, detect door but the preferable amount in the instantiation of the present invention is below or above its sweet taste.Better person's coefficient amount is below or above the mixture that its sweet taste detects the amino acids of threshold.Usually, the preferred embodiments according to the present invention, the amount system of sweet taste in this NHPS constituent improvement amino acid additive is extremely about 25 from about 100ppm, 000ppm, better system is from about 1,000 to about 10,000ppm, more special system is from about 2,500 to about 5,000ppm.Other preferred embodiments according to the present invention, the amount system that should increase the sweet taste improvement amino acid additive in the sweet constituent with NHPS is extremely about 7 from about 250ppm, 500ppm.In sub-instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve amino acid additive and improve amino acid additive from about 75 to about 250 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight.

Usually, the other instantiation according to the present invention, the amount system of the sweet taste that is suitable for improvement amino-acid salt additive in this NHPS constituent be from about 25 to about 10,000ppm, more special system is from about 1,000 to about 7,500ppm, more special system is from about 2,500 to about 5,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the amino-acid salt additive and improve amino acid additive from about 75 to about 300 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight.Molecular weight comprises the salt of glycine, alanine, serine, theanine and threonine from about 75 to about 300 sweet taste improvement amino-acid salt additive limiting examples.

Usually, the another instantiation according to the present invention, sweet taste improved protein that is suitable for or the protein hydrolysate additive amount system in this NHPS constituent is from about 200 to about 50,000ppm.In another instantiation, make can increase sweet constituent have from about 10mOsmoles/L suitable sweet taste improved protein or protein hydrolysate additive to about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight from about 75 to about 300 sweet taste improved protein or protein hydrolysate additive.Molecular weight comprises protein or the protein hydrolysate that contains glycine, alanine, serine and threonine from about 75 to about 300 the sweet taste improved protein or the limiting examples of protein hydrolysate additive.

Usually, other instantiation according to the present invention is suitable for the amount system of sweet taste improvement inorganic acid additive in this NHPS constituent from about 25 to about 5,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the inorganic acid additive including, but not limited to phosphoric acid, HCl and H to the suitable sweet taste of about 500mOsmoles/L osmotic pressure ₂SO ₄And any other inorganic acid additive that does not have anxiety when using for the mankind or animal edible safety with general tolerance interval.In sub-instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the inorganic acid additive and improve the inorganic acid additive from about 36 to about 98 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight.

Usually, the another instantiation according to the present invention is suitable for the amount system of sweet taste improvement inorganic acid salt additive in this NHPS constituent from about 25 to about 5,000ppm.In another instantiation, make and to increase sweet constituent and have from about 10mOsmoles/L and improve the salt of inorganic acid salt additive to the suitable sweet taste of about 500mOsmoles/L osmotic pressure including, but not limited to inorganic acid, the for example sodium of phosphoric acid, potassium, calcium and magnesium salts and do not have any other alkali metal or the alkali salt (for example, niter cake) that other inorganic acid of anxiety adds for the mankind or animal edible safety when using with general tolerance interval.In a special instantiation, the sweet taste improvement inorganic acid salt additive that is suitable for comprises magnesium chloride, magnesium sulfate, sodium chloride or its combination.In sub-instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the inorganic acid salt additive and improve the inorganic acid salt additive from about 58 to about 120 sweet taste to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure including, but not limited to molecular weight.

Usually, the another instantiation according to the present invention is suitable for the amount system of sweet taste improvement organic additive in this NHPS constituent from about 10 to about 5,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve organic additive to any other sweet taste that supplies the mankind or animal edible safety not to have anxiety when sweet taste improvement organic additive uses including, but not limited to creatine, citric acid, malic acid, butanedioic acid, hydroxyl citric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid and with general tolerance interval that is suitable for of about 500mOsmoles/L osmotic pressure.In an instantiation, this sweet taste improvement organic additive comprises the molecular weight ranges from about 60 to about 208.

Usually, the another instantiation according to the present invention is suitable for the amount system of sweet taste improvement acylate additive in this NHPS constituent from about 20 to about 10,000ppm.In another instantiation, make and to increase sweet constituent and have from about 10mOsmoles/L and improve the acylate additive is improved organic additive including, but not limited to sweet taste salt to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure, such as sodium, potassium, calcium, magnesium and other alkali metal or the alkali salt of citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, adipic acid, hydroxyl citric acid, butanedioic acid, glutaric acid, and any other sweet taste improvement organic additive that does not have anxiety when using with general tolerance interval for the mankind or animal edible safety.In an instantiation, this sweet taste improvement acylate additive is included in the molecular weight ranges from about 140 to about 208.

Usually, the other instantiation according to the present invention, the amount system of the sweet taste that is suitable for improvement organic base salt additives in this NHPS constituent be from about 10 to about 5,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the inorganic and acylate of organic base salt additives to the suitable sweet taste of about 500mOsmoles/L osmotic pressure, such as glucose amine salt, choline salt and guanidinesalt including, but not limited to organic base.

Usually, the other instantiation according to the present invention, the amount system of the sweet taste that is suitable for improvement astringent taste additive in this NHPS constituent be from about 25 to about 1,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the astringent taste additive including, but not limited to tannic acid, Tea Polyphenols class, catechin, aluminum sulfate, AlNa (SO to the suitable sweet taste of about 500mOsmoles/L osmotic pressure ₄) ₂, AlK (SO ₄) ₂Other form with alum.

Usually, the other instantiation according to the present invention is suitable for the amount system of sweet taste improvement nucleotides additive in this NHPS constituent from about 5 to about 1,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the nucleotides additive including, but not limited to adenosine monophosphate to the suitable sweet taste of about 500mOsmoles/L osmotic pressure

Usually, the other instantiation according to the present invention, the amount system of the sweet taste that is suitable for improvement polyaminoacid additive in this NHPS constituent be from about 30 to about 2,000ppm.In another instantiation, make and to increase sweet constituent and have from about 10mOsmoles/L and (for example improve the polyaminoacid additive to the suitable sweet taste of about 500mOsmoles/L osmotic pressure including, but not limited to poly-L-Lysine, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine) and poly--L-arginine.

Usually, the other instantiation according to the present invention is suitable for the amount system of sweet taste improvement polymeric additive in this NHPS constituent from about 30 to about 2,000ppm.In another instantiation, make and to increase sweet constituent and have from about 10mOsmoles/L and improve polymeric additive including, but not limited to gathering grape amine sugar, pectin, hydrophilic colloid, such as Arabic gum (gumacacia senegal), propane diols, polyethylene glycol and methoxypolyethylene glycol to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure.

Usually, the other instantiation according to the present invention is suitable for the amount system of sweet taste improvement interfacial activity agent addition agent in this NHPS constituent from about 1 to about 5,000ppm.In another instantiation, make to increase sweet constituent and have from about 10mOsmoles/L and improve the interfacial activity additive including, but not limited to gathering span, Choline Chloride, natrii tauroglycocholas, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate and Surfhope SE Cosme C 1216 to the sweet taste that is suitable for of about 500mOsmoles/L osmotic pressure.

Usually, the other instantiation according to the present invention, the amount system of the sweet taste that is suitable for improvement flavonoids additive in this NHPS constituent be from about 0.1 to about 1,000ppm.In another instantiation, make can increase sweet constituent and have from about 10mOsmoles/L and improve the flavonoids additive including, but not limited to naringin, catechin, rutin sophorin, neohesperidin and neo-hesperidin dihydrochalcone to the suitable sweet taste of about 500mOsmoles/L osmotic pressure.

E. the wide modulation of flavor variations shape

As the preamble hypothesis, flavor variations shape exterior feature has like sugared feature NHPS.In an instantiation, any sweet taste improvement constituent that NHPS is had like sugared flavor variations shape exterior feature all can this kind mechanism play a role.Particularly, provide more and to form system as any sweet taste improvement of sugar infiltration flavour and play a role with this kind mechanism.In an instantiation, the flavor variations shape exterior feature (comprising this infiltration flavour) that makes the efficiency natural sweetener maybe can increase sweet constituent is improved to such an extent that more comprise carbohydrate as the sweet taste improvement constituent that is suitable for of sugar, polyalcohols, amino acid and other sweet taste improved additives are (for example, the polyaminoacid class, win the peptide class, saccharic acid and its esters, ucleotides, organic acid, inorganic acids, organic salt comprises acylate and organic alkali salt, inorganic salts, bitter compounds, flavouring agent and seasoning composition, the astringent taste compound, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and synthetic sweetener).

In a preferred embodiments, strengthen the infiltration flavour of NHPS to such an extent that more comprise that as the limiting examples of the sweet taste of sugar improvement constituent sweet taste improvement carbohydrate additive, sweet taste improve pure additive, sweet taste improvement polyalcohol additive, sweet taste improvement amino acid additive, sweet taste improvement amino-acid salt additive, sweet taste improvement inorganic acid salt additive, sweet taste improvement polymeric additive and sweet taste improved protein or protein hydrolysate additive.

In another instantiation, the sweet taste improvement amino acid additive that is suitable for comprises that molecular weight is less than or equal to 250 amino acids.In one example, the sweet taste improvement amino acids that is suitable for is including, but not limited to the low molecular weight amino acids, such as glycine, leucine, valine, isoleucine, proline, hydroxyproline, alanine, serine, theanine and threonine.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve the carbohydrate additive including, but not limited to molecular weight from about 50 to about 500 sweet taste as the sweet taste improvement carbohydrate additive that is suitable for of sugar.Molecular weight comprises sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin, ribose, rhamnose, trehalose and Tagatose from about 50 to about 500 sweet taste improvement carbohydrate additive limiting examples.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve the polyalcohol additive including, but not limited to molecular weight from about 76 to about 500 sweet taste as the sweet taste improvement polyalcohol additive that is suitable for of sugar.The limiting examples that molecular weight is improved the polyalcohol additive from about 76 to about 500 sweet taste comprises erythritol, glycerine and propane diols.In sub-instantiation, other suitable sweet taste improvement polyalcohol additive comprises glycitols.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve pure additive and improve pure additive from about 46 to about 500 sweet taste including, but not limited to molecular weight as the sweet taste that is suitable for of sugar.Molecular weight comprises ethanol from about 46 limiting examples that improve pure additive to about 500 sweet taste.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve amino acid additive including, but not limited to molecular weight from about 75 to about 250 sweet taste as the sweet taste improvement amino acid additive that is suitable for of sugar.The limiting examples that molecular weight is improved amino acid additive from about 75 to about 250 sweet taste comprises glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve the amino-acid salt additive including, but not limited to molecular weight from about 75 to about 300 sweet taste as the sweet taste improvement amino-acid salt additive that is suitable for of sugar.Molecular weight comprises the salt of glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine from the limiting examples of about 75 to about 300 sweet taste improvement amino-acid salt additive.

In another instantiation, with the infiltration flavour of this NHPS improve more as sugar be suitable for sweet taste improved protein or protein hydrolysate additive including, but not limited to molecular weight from about 75 to about 300 sweet taste improved protein or protein hydrolysate additive.Molecular weight comprises protein or protein hydrolysate from about 75 to about 300 the sweet taste improved protein or the limiting examples of protein hydrolysate additive, and it comprises glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine and threonine.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve the inorganic acid salt additive including, but not limited to sodium chloride, potassium chloride, magnesium chloride, KH as the sweet taste that is suitable for of sugar ₂PO ₄With NaH ₂PO ₄Be used for being suitable for sweet taste improvement inorganic acid salt additive and can comprising molecular weight of improvement infiltration flavour from about 58 to about 120.

In another instantiation, improve the infiltration flavour of this NHPS to such an extent that more improve the bitter taste additive including, but not limited to caffeine, quinine, urea, quassia, tannic acid and naringin as the sweet taste that is suitable for of sugar.

In another instantiation, this sweet taste improvement constituent is by (for example being selected from temporal profile, sweet taste begins or sweet taste stays), maximum reaction, flavor variations shape exterior feature (for example, the infiltration flavour), at least a mechanism of adaptive character and flavor variations shape exterior feature, with this NHPS flavour improve the sucrose flavour.In sub-instantiation, this sweet taste improvement constituent is by at least a mechanism that is selected from temporal profile, maximum reaction, flavor variations shape exterior feature, adaptive character and flavor variations shape exterior feature, and depending on the circumstances or the needs of the situation give shield effectiveness suppressing, to reduce or to eliminate the bad flavour of this NHPS and/or give this NHPS like sugared feature, with the flavour of this NHPS improve approximate sucrose flavour.

The combination of F.NHPS and sweet taste improvement constituent

The combination of having found at least a NHPS and at least a sweet taste improvement constituent improves this temporal profile and/or flavor variations shape exterior feature (comprising this infiltration flavour) more as sugar.By teaching of the present invention, the institute that the personage who is familiar with present technique can obtain this NHPS and this sweet taste improvement constituent might make up.For example, the non-limiting combination of this NHPS and this sweet taste improvement constituent comprises:

1. at least a NHPS and at least a carbohydrate;

2. at least a NHPS and at least a polyalcohol;

3. at least a NHPS and at least a amino acid;

4. at least a NHPS and at least a other sweet taste improved additives;

5. at least a NHPS, at least a carbohydrate, at least a polyalcohol, at least a amino acid and at least a other sweet taste improved additives;

6. at least a NHPS, at least a carbohydrate and at least a polyalcohol;

7. at least a NHPS, at least a carbohydrate and at least a amino acid;

8. at least a NHPS, at least a carbohydrate and at least a other sweet taste improved additives;

9. at least a NHPS, at least a polyalcohol and at least a amino acid;

10. at least a NHPS, at least a polyalcohol and at least a other sweet taste improved additives;

11. at least a NHPS, at least a amino acid and at least a other sweet taste improved additives

12. at least a NHPS, at least a carbohydrate, at least a polyalcohol and at least a amino acid;

13. at least a NHPS, at least a carbohydrate, at least a polyalcohol and at least a other sweet taste improved additives;

14. at least a NHPS, at least a polyalcohol, at least a amino acid and at least a other sweet taste improved additives; And

15. at least a NHPS, at least a carbohydrate, at least a amino acid and at least a other sweet taste improved additives.

These 15 kinds of main combinations can be divided into extra combination in addition, to improve this NHPS or to comprise the whole flavour of the edible constituent of NHPS.

1.NHPS combination

Single NHPS can combine with at least a sweet taste improvement constituent, or plural number kind NHPS can combine with at least a sweet taste improvement constituent.Similarly, this sweet taste improvement constituent can comprise the combination of aforementioned polyalcohols, carbohydrate, amino acids, other sweet taste improved additives and its combination.As long as in conjunction with effect for this sweet taste improvement constituent and NHPS flavour of using or the flavour of this edible constituent that comprises NHPS does not have negative effect, can be in conjunction with multiple NHPS.In addition, can make us unhappy taste to offset in this combination indivedual NHPS in conjunction with multiple NHPS.

2. the combination of sweet taste improvement constituent

Explain that as preamble this sweet taste improvement is formed system and is selected from polyalcohols, carbohydrate, amino acids, other sweet taste improved additives and its combination.Other sweet taste improved additives that is applicable to instantiation of the present invention is as mentioned before.In an instantiation, single sweet taste improvement constituent can combine with single NHPS.In other instantiation of the present invention, single sweet taste improvement constituent can with one or more than one NHPS share.In other instantiation, one or more than one sweet tastes improvement constituents can share with single NHPS.In another instantiation, can and plant sweet taste improvement constituent and one or more than one NHPS with plural number.Therefore, the limiting examples of the sweet taste of instantiation of the present invention improvement constituent combination comprises:

I. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other sweet taste improved additives;

Ii. at least a polyalcohol, at least a carbohydrate and at least a other sweet taste improved additives;

Iii. at least a polyalcohol and at least a other sweet taste improved additives;

Iv. at least a polyalcohol and at least a carbohydrate;

V. at least a carbohydrate and at least a other sweet taste improved additives;

Vi. at least a polyalcohol and at least a amino acid;

Vii. at least a carbohydrate and at least a amino acid;

Viii. at least a amino acid and at least a other sweet taste improved additives.

Other sweet taste improvement constituent combination of instantiation comprises according to the present invention:

1. at least a polyalcohol, at least a carbohydrate and at least a amino acid;

2. at least a polyalcohol, at least a carbohydrate and at least a polyaminoacid;

3. at least a polyalcohol, at least a carbohydrate and at least a saccharic acid;

4. at least a polyalcohol, at least a carbohydrate and at least a nucleotides;

5. at least a polyalcohol, at least a carbohydrate and at least a organic acid;

6. at least a polyalcohol, at least a carbohydrate and at least a inorganic acid;

7. at least a polyalcohol, at least a carbohydrate and at least a bitter compounds;

8. at least a polyalcohol, at least a carbohydrate and at least a flavouring agent or seasoning composition;

9. at least a polyalcohol, at least a carbohydrate and at least a polymer;

10. at least a polyalcohol, at least a carbohydrate and at least a protein or protein hydrolysate or protein hydrolysate with low molecular weight amino acid;

11. at least a polyalcohol, at least a carbohydrate and at least a interfacial agent;

12. at least a polyalcohol, at least a carbohydrate and at least a flavonoids;

13. at least a polyalcohol, at least a carbohydrate and at least a alcohol;

14. at least a polyalcohol, at least a carbohydrate and at least a emulsifying agent;

15. at least a polyalcohol, at least a carbohydrate and at least a inorganic salts;

16. at least a polyalcohol, at least a carbohydrate and at least a organic salt;

17. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other sweet taste improved additives;

18. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a other sweet taste improved additives;

19. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a other sweet taste improved additives;

20. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a other sweet taste improved additives;

21. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a other sweet taste improved additives;

22. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a other sweet taste improved additives;

23. at least a polyalcohol, at least a carbohydrate, at least a compound and at least a other sweet taste improved additives;

24. at least a polyalcohol, at least a carbohydrate, at least a flavouring agent or seasoning composition and at least a other sweet taste improved additives;

25. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a other sweet taste improved additives;

26. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a other sweet taste improved additives;

27. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a other sweet taste improved additives;

28. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a other sweet taste improved additives;

29. at least a polyalcohol, at least a carbohydrate, at least a alcohol and at least a other sweet taste improved additives;

30. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polyaminoacid;

31. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

32. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

33. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

34. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

35. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

36. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

37. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

38. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

39. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

40. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohol;

41. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a saccharic acid;

42. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a nucleotides;

43. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a organic acid;

44. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a inorganic acid;

45. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a bitter compounds;

46. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polymer;

47. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;

48. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a interfacial agent;

49. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a flavonoids;

50. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a alcohol;

51. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;

52. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;

53. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a organic acid;

54. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;

55. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;

56. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a polymer;

57. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;

58. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a interfacial agent;

59. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;

60. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a alcohol;

61. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a nucleotides;

62. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a organic acid;

63. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;

64. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;

65. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a polymer;

66. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;

67. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a interfacial agent;

68. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a flavonoids;

69. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a alcohol;

70. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a organic acid;

71. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a inorganic acid;

72. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a bitter compounds;

73. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a polymer;

74. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;

75. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a interfacial agent;

76. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a flavonoids;

77. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a alcohol;

78. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a inorganic acid;

79. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a bitter compounds;

80. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a polymer;

81. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;

82. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a interfacial agent;

83. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a flavonoids;

84. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a alcohol;

85. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;

86. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a polymer;

87. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;

88. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a interfacial agent;

89. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a flavonoids;

90. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a alcohol;

91. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a polymer;

92. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;

93. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a interfacial agent;

94. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a flavonoids;

95. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a alcohol;

96. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;

97. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a interfacial agent;

98. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a flavonoids;

99. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a alcohol;

100. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a interfacial agent;

101. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;

102. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a flavonoids;

103. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a alcohol; And

104. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a alcohol.

Other sweet taste improvement constituent combination of instantiation comprises according to the present invention:

1. at least a polyalcohol and at least a amino acid;

2. at least a polyalcohol and at least a polyaminoacid;

3. at least a polyalcohol and at least a saccharic acid;

4. at least a polyalcohol and at least a nucleotides;

5. at least a polyalcohol and at least a organic acid;

6. at least a polyalcohol and at least a inorganic acid;

7. at least a polyalcohol and at least a bitter compounds;

8. at least a polyalcohol and at least a flavouring agent or seasoning composition;

9. at least a polyalcohol and at least a polymer;

10. at least a polyalcohol and at least a protein or protein hydrolysate;

11. at least a polyalcohol and at least a interfacial agent;

12. at least a polyalcohol and at least a flavonoids;

13. at least a polyalcohol and at least a alcohol;

14. at least a polyalcohol and at least a emulsifying agent;

15. at least a polyalcohol and at least a inorganic salts;

16. at least a polyalcohol and at least a organic salt;

17. the mixture of at least a polyalcohol and at least a protein or protein hydrolysate or low molecular weight amino acids;

18. at least a polyalcohol, at least a amino acid and at least a other sweet taste improved additives;

19. at least a polyalcohol, at least a polyaminoacid and at least a other sweet taste improved additives

20. at least a polyalcohol, at least a saccharic acid and at least a other sweet taste improved additives;

21. at least a polyalcohol, at least a nucleotides and at least a other sweet taste improved additives;

22. at least a polyalcohol, at least a organic acid and at least a other sweet taste improved additives;

23. at least a polyalcohol, at least a inorganic acid and at least a other sweet taste improved additives;

24. at least a polyalcohol, at least a compound and at least a other sweet taste improved additives;

25. at least a polyalcohol, at least a flavouring agent or seasoning composition and at least a other sweet taste improved additives;

26. at least a polyalcohol, at least a polymer and at least a other sweet taste improved additives;

27. at least a polyalcohol, at least a protein or protein hydrolysate and at least a other sweet taste improved additives;

28. at least a polyalcohol, at least a interfacial agent and at least a other sweet taste improved additives;

29. at least a polyalcohol, at least a flavonoids and at least a other sweet taste improved additives;

30. at least a polyalcohol, at least a alcohol and at least a other sweet taste improved additives;

31. at least a polyalcohol, at least a amino acid and at least a polyaminoacid;

32. at least a polyalcohol, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

33. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

34. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

35. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

36. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

37. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

38. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

39. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

40. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

41. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohol;

42. at least a polyalcohol, at least a amino acid and at least a saccharic acid;

43. at least a polyalcohol, at least a amino acid and at least a nucleotides;

44. at least a polyalcohol, at least a amino acid and at least a organic acid;

45. at least a polyalcohol, at least a amino acid and at least a inorganic acid;

46. at least a polyalcohol, at least a amino acid and at least a bitter compounds;

47. at least a polyalcohol, at least a amino acid and at least a polymer;

48. at least a polyalcohol, at least a amino acid and at least a protein or protein hydrolysate;

49. at least a polyalcohol, at least a amino acid and at least a interfacial agent;

50. at least a polyalcohol, at least a amino acid and at least a flavonoids;

51. at least a polyalcohol, at least a amino acid and at least a alcohol;

52. at least a polyalcohol, at least a polyaminoacid and at least a saccharic acid;

53. at least a polyalcohol, at least a polyaminoacid and at least a nucleotides;

54. at least a polyalcohol, at least a polyaminoacid and at least a organic acid;

55. at least a polyalcohol, at least a polyaminoacid and at least a organic salt;

56. at least a polyalcohol, at least a polyaminoacid and at least a inorganic acid;

57. at least a polyalcohol, at least a polyaminoacid and at least a inorganic salts;

58. at least a polyalcohol, at least a polyaminoacid and at least a bitter compounds;

59. at least a polyalcohol, at least a polyaminoacid and at least a polymer;

60. at least a polyalcohol, at least a polyaminoacid and at least a protein or protein hydrolysate;

61. at least a polyalcohol, at least a polyaminoacid and at least a interfacial agent;

62. at least a polyalcohol, at least a polyaminoacid and at least a flavonoids;

63. at least a polyalcohol, at least a polyaminoacid and at least a alcohol;

64. at least a polyalcohol, at least a saccharic acid and at least a nucleotides;

65. at least a polyalcohol, at least a saccharic acid and at least a organic acid;

66. at least a polyalcohol, at least a saccharic acid and at least a inorganic acid;

67. at least a polyalcohol, at least a saccharic acid and at least a bitter compounds;

68. at least a polyalcohol, at least a saccharic acid and at least a polymer;

69. at least a polyalcohol, at least a saccharic acid and at least a protein or protein hydrolysate;

70. at least a polyalcohol, at least a saccharic acid and at least a interfacial agent;

71. at least a polyalcohol, at least a saccharic acid and at least a flavonoids;

72. at least a polyalcohol, at least a saccharic acid and at least a alcohol;

73. at least a polyalcohol, at least a nucleotides and at least a organic acid;

74. at least a polyalcohol, at least a nucleotides and at least a inorganic acid;

75. at least a polyalcohol, at least a nucleotides and at least a bitter compounds;

76. at least a polyalcohol, at least a nucleotides and at least a polymer;

77. at least a polyalcohol, at least a nucleotides and at least a protein or protein hydrolysate;

78. at least a polyalcohol, at least a nucleotides and at least a interfacial agent;

79. at least a polyalcohol, at least a nucleotides and at least a flavonoids;

80. at least a polyalcohol, at least a nucleotides and at least a alcohol;

81. at least a polyalcohol, at least a organic acid and at least a inorganic acid;

82. at least a polyalcohol, at least a organic acid and at least a bitter compounds;

83. at least a polyalcohol, at least a organic acid and at least a polymer;

84. at least a polyalcohol, at least a organic acid and at least a protein or protein hydrolysate;

85. at least a polyalcohol, at least a organic acid and at least a interfacial agent;

86. at least a polyalcohol, at least a organic acid and at least a flavonoids;

87. at least a polyalcohol, at least a organic acid and at least a alcohol;

88. at least a polyalcohol, at least a inorganic acid and at least a bitter compounds;

89. at least a polyalcohol, at least a inorganic acid and at least a polymer;

90. at least a polyalcohol, at least a inorganic acid and at least a protein or protein hydrolysate;

91. at least a polyalcohol, at least a inorganic acid and at least a interfacial agent;

92. at least a polyalcohol, at least a inorganic acid and at least a flavonoids;

93. at least a polyalcohol, at least a inorganic acid and at least a alcohol;

94. at least a polyalcohol, at least a bitter compounds and at least a polymer;

95. at least a polyalcohol, at least a bitter compounds and at least a protein or protein hydrolysate;

96. at least a polyalcohol, at least a bitter compounds and at least a interfacial agent;

97. at least a polyalcohol, at least a bitter compounds and at least a flavonoids;

98. at least a polyalcohol, at least a bitter compounds and at least a alcohol;

99. at least a polyalcohol, at least a polymer and at least a protein or protein hydrolysate;

100. at least a polyalcohol, at least a polymer and at least a interfacial agent;

101. at least a polyalcohol, at least a polymer and at least a flavonoids;

102. at least a polyalcohol, at least a polymer and at least a alcohol;

103. at least a polyalcohol, at least a protein or protein hydrolysate and at least a interfacial agent;

104. at least a polyalcohol, at least a protein or protein hydrolysate and at least a flavonoids;

105. at least a polyalcohol, at least a interfacial agent and at least a flavonoids;

106. at least a polyalcohol, at least a interfacial agent and at least a alcohol;

107. at least a polyalcohol, at least a flavonoids and at least a alcohol;

108. at least a sweet taste improved additives and erythritol;

109. at least a sweet taste improved additives and maltitol;

110. at least a sweet taste improved additives and mannitol;

111. at least a sweet taste improved additives and sorbierite;

112. at least a sweet taste improved additives and lactitol;

113. at least a sweet taste improved additives and xylitol;

114. at least a sweet taste improved additives and isomalt;

115. at least a sweet taste improved additives and propane diols;

116. at least a sweet taste improved additives and glycerine;

117. at least a sweet taste improved additives and Ba Lajin sugar;

118. at least a sweet taste improved additives and the few carbohydrate of the different Fructus Hordei Germinatus of reduction;

119. at least a sweet taste improved additives with go back the few carbohydrate of log;

120. at least a sweet taste improved additives and the few carbohydrate of reduction rough gentian;

121. at least a sweet taste improved additives and reduction malt syrup;

122. at least a sweet taste improved additives and reduction glucose syrup;

123. at least a sweet taste improved additives, erythritol, and at least a other polyalcohol;

124. at least a sweet taste improved additives, maltitol, and at least a other polyalcohol;

125. at least a sweet taste improved additives, mannitol, and at least a other polyalcohol;

126. at least a sweet taste improved additives, sorbierite, and at least a other polyalcohol;

127. at least a sweet taste improved additives, lactitol, and at least a other polyalcohol;

128. at least a sweet taste improved additives, xylitol, and at least a other polyalcohol;

129. at least a sweet taste improved additives, isomalt, and at least a other polyalcohol;

130. at least a sweet taste improved additives, propane diols, and at least a other polyalcohol;

131. at least a sweet taste improved additives, glycerine, and at least a other polyalcohol;

132. at least a sweet taste improved additives, Ba Lajin sugar, and at least a other polyalcohol;

133. at least a sweet taste improved additives, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, and at least a other polyalcohol;

134. at least a sweet taste improved additives, go back the few carbohydrate of log, and at least a other polyalcohol;

135. at least a sweet taste improved additives, the few carbohydrate of reduction rough gentian, and at least a other polyalcohol;

136. at least a sweet taste improved additives, reduction malt syrup, and at least a other polyalcohol; With

137. at least a sweet taste improved additives, reduction glucose syrup, and other sweet taste improvement constituent combination of at least a other polyalcohol instantiation according to the present invention comprises:

1. at least a polyalcohol and Tagatose;

2. at least a polyalcohol and trehalose;

3. at least a polyalcohol and galactolipin;

4. at least a polyalcohol and rhamnose;

5. at least a polyalcohol and dextrin;

6. at least a polyalcohol and cyclodextrin;

7. at least a polyalcohol and alpha-cyclodextrin, beta-schardinger dextrin-or gamma-cyclodextrin;

8. at least a polyalcohol and maltodextrin;

9. at least a polyalcohol and poly-glucose;

10. at least a polyalcohol and sucrose;

11. at least a polyalcohol and glucose;

12. at least a polyalcohol and fructose;

13. at least a polyalcohol and threose;

14. at least a polyalcohol and arabinose;

15. at least a polyalcohol and wood sugar;

16. at least a polyalcohol and lyxose;

17. at least a polyalcohol and allose;

18. at least a polyalcohol and altrose;

19. at least a polyalcohol and mannose;

20. at least a polyalcohol and idose;

21. at least a polyalcohol and talose;

22. at least a polyalcohol and lactose;

23. at least a polyalcohol and maltose;

24. at least a polyalcohol and invert sugar;

25. at least a polyalcohol and trehalose;

26. at least a polyalcohol and isotrehalose;

27. at least a polyalcohol and neotrehalose;

28. at least a polyalcohol and Ba Lajin sugar;

29. at least a polyalcohol and galactolipin;

30. the few carbohydrate of at least a polyalcohol and beet;

31. the few carbohydrate of at least a polyalcohol and different Fructus Hordei Germinatus;

32. at least a polyalcohol and isomaltose;

33. at least a polyalcohol and Isomaltotriose;

34. at least a polyalcohol and panose;

35. at least a polyalcohol and wooden few carbohydrate;

36. at least a polyalcohol and xylotriose;

37. at least a polyalcohol and wooden disaccharide (xylobiose);

38. the few carbohydrate of at least a polyalcohol and rough gentian;

39. at least a polyalcohol and gentiobiose;

40. at least a polyalcohol and gentianose;

41. at least a polyalcohol and rough gentian tetrose;

42. at least a polyalcohol and sorbose;

43. the few carbohydrate (nigero-oligosaccharides) of at least a polyalcohol and Nai Jiluo;

44. at least a polyalcohol and the few carbohydrate of Ba Lajin sugar;

45. at least a polyalcohol and fucose;

46. at least a polyalcohol and the few carbohydrate of fruit;

47. at least a polyalcohol and ketose;

48. at least a polyalcohol and Nystose;

49. at least a polyalcohol and Fructus Hordei Germinatus tetrol;

50. at least a polyalcohol and Fructus Hordei Germinatus triol;

51. the few carbohydrate of at least a polyalcohol and Fructus Hordei Germinatus;

52. at least a polyalcohol and maltotriose;

53. at least a polyalcohol and maltotetraose;

54. at least a polyalcohol and maltopentaose;

55. at least a polyalcohol and MALTOHAXAOASE;

56. at least a polyalcohol and Fructus Hordei Germinatus seven sugar;

57. at least a polyalcohol and milk ketose;

58. at least a polyalcohol and melibiose;

59. at least a polyalcohol and gossypose;

60. at least a polyalcohol and rhamnose;

61. at least a polyalcohol and ribose;

62. at least a polyalcohol and isomerization liquid carbohydrate;

63. at least a polyalcohol and high-fructose corn syrup (for example, HFCS55, HFCS42 or HFCS90) or starch syrup;

64. at least a polyalcohol and coupling sugar;

65. the few carbohydrate of at least a polyalcohol and soya bean;

66. at least a polyalcohol and glucose syrup;

67. at least a polyalcohol, Tagatose and at least a other carbohydrate;

68. at least a polyalcohol, trehalose and at least a other carbohydrate;

69. at least a polyalcohol, galactolipin and at least a other carbohydrate;

70. at least a polyalcohol, rhamnose and at least a other carbohydrate;

71. at least a polyalcohol, dextrin and at least a other carbohydrate;

72. at least a polyalcohol, cyclodextrin and at least a other carbohydrate;

73. at least a polyalcohol, beta-schardinger dextrin-and at least a other carbohydrate;

74. at least a polyalcohol, maltodextrin and at least a other carbohydrate;

75. at least a polyalcohol, poly-glucose and at least a other carbohydrate;

76. at least a polyalcohol, sucrose and at least a other carbohydrate;

77. at least a polyalcohol, glucose and at least a other carbohydrate;

78. at least a polyalcohol, fructose and at least a other carbohydrate;

79. at least a polyalcohol, threose and at least a other carbohydrate;

80. at least a polyalcohol, arabinose and at least a other carbohydrate;

81. at least a polyalcohol, wood sugar and at least a other carbohydrate;

82. at least a polyalcohol, lyxose and at least a other carbohydrate;

83. at least a polyalcohol, allose and at least a other carbohydrate;

84. at least a polyalcohol, altrose and at least a other carbohydrate;

85. at least a polyalcohol, mannose and at least a other carbohydrate;

86. at least a polyalcohol, idose and at least a other carbohydrate;

87. at least a polyalcohol, talose and at least a other carbohydrate;

88. at least a polyalcohol, lactose and at least a other carbohydrate;

89. at least a polyalcohol, maltose and at least a other carbohydrate;

90. at least a polyalcohol, invert sugar and at least a other carbohydrate;

91. at least a polyalcohol, trehalose and at least a other carbohydrate;

92. at least a polyalcohol, isotrehalose and at least a other carbohydrate;

93. at least a polyalcohol, neotrehalose and at least a other carbohydrate;

94. at least a polyalcohol, Ba Lajin sugar and at least a other carbohydrate;

95. at least a polyalcohol, galactolipin and at least a other carbohydrate;

96. at least a polyalcohol, the few carbohydrate of beet and at least a other carbohydrate;

97. at least a polyalcohol, the few carbohydrate of different Fructus Hordei Germinatus and at least a other carbohydrate;

98. at least a polyalcohol, isomaltose and at least a other carbohydrate;

99. at least a polyalcohol, Isomaltotriose and at least a other carbohydrate;

100. at least a polyalcohol, panose and at least a other carbohydrate;

101. at least a polyalcohol, wooden few carbohydrate and at least a other carbohydrate;

102. at least a polyalcohol, xylotriose and at least a other carbohydrate;

103. at least a polyalcohol, wooden disaccharide and at least a other carbohydrate;

104. at least a polyalcohol, the few carbohydrate of rough gentian and at least a other carbohydrate;

105. at least a polyalcohol, gentiobiose and at least a other carbohydrate;

106. at least a polyalcohol, gentianose and at least a other carbohydrate;

107. at least a polyalcohol, rough gentian tetrose and at least a other carbohydrate;

108. at least a polyalcohol, sorbose and at least a other carbohydrate;

109. at least a polyalcohol, the few carbohydrate of Nai Jiluo and at least a other carbohydrate;

110. at least a polyalcohol, the Ba Lajin few carbohydrate of sugar and at least a other carbohydrate;

111. at least a polyalcohol, fucose and at least a other carbohydrate;

112. at least a polyalcohol, the few carbohydrate of fruit and at least a other carbohydrate;

113. at least a polyalcohol, ketose and at least a other carbohydrate;

114. at least a polyalcohol, Nystose and at least a other carbohydrate;

115. at least a polyalcohol, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;

116. at least a polyalcohol, Fructus Hordei Germinatus triol and at least a other carbohydrate;

117. at least a polyalcohol, the few carbohydrate of Fructus Hordei Germinatus and at least a other carbohydrate;

118. at least a polyalcohol, maltotriose and at least a other carbohydrate;

119. at least a polyalcohol, maltotetraose and at least a other carbohydrate;

120. at least a polyalcohol, maltopentaose and at least a other carbohydrate;

121. at least a polyalcohol, MALTOHAXAOASE and at least a other carbohydrate;

122. at least a polyalcohol, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;

123. at least a polyalcohol, milk ketose and at least a other carbohydrate;

124. at least a polyalcohol, melibiose and at least a other carbohydrate;

125. at least a polyalcohol, gossypose and at least a other carbohydrate;

126. at least a polyalcohol, rhamnose and at least a other carbohydrate;

127. at least a polyalcohol, ribose and at least a other carbohydrate;

128. at least a polyalcohol, isomerization liquid carbohydrate and at least a other carbohydrate;

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

130. at least a polyalcohol, coupling sugar and at least a other carbohydrate;

131. at least a polyalcohol, the few carbohydrate of soya bean and at least a other carbohydrate;

132. at least a polyalcohol, glucose syrup and at least a other carbohydrate;

133. at least a carbohydrate and erythritol;

134. at least a carbohydrate and maltitol;

135. at least a carbohydrate and mannitol;

136. at least a carbohydrate and sorbierite;

137. at least a carbohydrate and lactitol;

138. at least a carbohydrate and xylitol;

139. at least a carbohydrate and isomalt;

140. at least a carbohydrate and propane diols;

141. at least a carbohydrate and glycerine;

142. at least a carbohydrate and Ba Lajin sugar;

143. at least a carbohydrate and the few carbohydrate of the different Fructus Hordei Germinatus of reduction;

144. at least a carbohydrate with go back the few carbohydrate of log;

145. at least a carbohydrate and the few carbohydrate of reduction rough gentian;

146. at least a carbohydrate and reduction malt syrup;

147. at least a carbohydrate and reduction glucose syrup;

148. at least a carbohydrate, erythritol, and at least a other polyalcohol;

149. at least a carbohydrate, maltitol, and at least a other polyalcohol;

150. at least a carbohydrate, mannitol, and at least a other polyalcohol;

151. at least a carbohydrate, sorbierite, and at least a other polyalcohol;

152. at least a carbohydrate, lactitol, and at least a other polyalcohol;

153. at least a carbohydrate, xylitol, and at least a other polyalcohol;

154. at least a carbohydrate, isomalt, and at least a other polyalcohol;

155. at least a carbohydrate, propane diols, and at least a other polyalcohol;

156. at least a carbohydrate, glycerine, and at least a other polyalcohol;

157. at least a carbohydrate, Ba Lajin sugar, and at least a other polyalcohol;

158. at least a carbohydrate, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, and at least a other polyalcohol;

159. at least a carbohydrate, go back the few carbohydrate of log, and at least a other polyalcohol;

160. at least a carbohydrate, the few carbohydrate of reduction rough gentian, and at least a other polyalcohol;

161. at least a carbohydrate, reduction malt syrup, and at least a other polyalcohol; With

162. at least a carbohydrate, reduction glucose syrup, and at least a other polyalcohol.

Other sweet taste improvement constituent combination of instantiation comprises according to the present invention:

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

2. at least a carbohydrate and at least a polyaminoacid;

3. at least a carbohydrate and at least a saccharic acid;

4. at least a carbohydrate and at least a nucleotides;

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

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

7. at least a carbohydrate and at least a bitter compounds;

8. at least a carbohydrate and at least a flavouring agent or seasoning composition;

9. at least a carbohydrate and at least a polymer;

10. at least a carbohydrate and at least a protein or protein hydrolysate;

11. at least a carbohydrate and at least a interfacial agent;

12. at least a carbohydrate and at least a flavonoids;

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

14. the mixture of at least a carbohydrate and at least a protein or protein hydrolysate or low molecular weight amino acids;

15. at least a carbohydrate and at least a emulsifying agent;

16. at least a carbohydrate and at least a inorganic salts;

17. at least a carbohydrate, at least a amino acid and at least a other sweet taste improved additives;

18. at least a carbohydrate, at least a polyaminoacid and at least a other sweet taste improved additives;

19. at least a carbohydrate, at least a saccharic acid and at least a other sweet taste improved additives;

20. at least a carbohydrate, at least a nucleotides and at least a other sweet taste improved additives;

21. at least a carbohydrate, at least a organic acid and at least a other sweet taste improved additives;

22. at least a carbohydrate, at least a inorganic acid and at least a other sweet taste improved additives;

23. at least a carbohydrate, at least a bitter compounds (bitter compound) and at least a other sweet taste improved additives;

24. at least a carbohydrate, at least a flavouring agent or seasoning composition and at least a other sweet taste improved additives;

25. at least a carbohydrate, at least a polymer and at least a other sweet taste improved additives;

26. at least a carbohydrate, at least a protein or protein hydrolysate and at least a other sweet taste improved additives;

27. at least a carbohydrate, at least a interfacial agent and at least a other sweet taste improved additives;

28. at least a carbohydrate, at least a flavonoids and at least a other sweet taste improved additives;

29. at least a carbohydrate, at least a alcohol and at least a other sweet taste improved additives;

30. at least a carbohydrate, at least a amino acid and at least a polyaminoacid;

31. at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

32. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

33. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

34. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

35. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

36. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

37. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

38. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

39. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

40. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohol;

41. at least a carbohydrate, at least a amino acid and at least a saccharic acid;

42. at least a carbohydrate, at least a amino acid and at least a nucleotides;

43. at least a carbohydrate, at least a amino acid and at least a organic acid;

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

45. at least a carbohydrate, at least a amino acid and at least a bitter compounds;

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

47. at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;

48. at least a carbohydrate, at least a amino acid and at least a interfacial agent;

49. at least a carbohydrate, at least a amino acid and at least a flavonoids;

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

51. at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;

52. at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;

53. at least a carbohydrate, at least a polyaminoacid and at least a organic acid;

54. at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;

55. at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;

56. at least a carbohydrate, at least a polyaminoacid and at least a polymer;

57. at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;

58. at least a carbohydrate, at least a polyaminoacid and at least a interfacial agent;

59. at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;

60. at least a carbohydrate, at least a polyaminoacid and at least a alcohol;

61. at least a carbohydrate, at least a saccharic acid and at least a nucleotides;

62. at least a carbohydrate, at least a saccharic acid and at least a organic acid;

63. at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;

64. at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;

65. at least a carbohydrate, at least a saccharic acid and at least a polymer;

66. at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;

67. at least a carbohydrate, at least a saccharic acid and at least a interfacial agent;

68. at least a carbohydrate, at least a saccharic acid and at least a flavonoids;

69. at least a carbohydrate, at least a saccharic acid and at least a alcohol;

70. at least a carbohydrate, at least a nucleotides and at least a organic acid;

71. at least a carbohydrate, at least a nucleotides and at least a inorganic acid;

72. at least a carbohydrate, at least a nucleotides and at least a bitter compounds;

73. at least a carbohydrate, at least a nucleotides and at least a polymer;

74. at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;

75. at least a carbohydrate, at least a nucleotides and at least a interfacial agent;

76. at least a carbohydrate, at least a nucleotides and at least a flavonoids;

77. at least a carbohydrate, at least a nucleotides and at least a alcohol;

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

79. at least a carbohydrate, at least a organic acid and at least a bitter compounds;

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

81. at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;

82. at least a carbohydrate, at least a organic acid and at least a interfacial agent;

83. at least a carbohydrate, at least a organic acid and at least a flavonoids;

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

85. at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;

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

87. at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;

88. at least a carbohydrate, at least a inorganic acid and at least a interfacial agent;

89. at least a carbohydrate, at least a inorganic acid and at least a flavonoids;

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

91. at least a carbohydrate, at least a bitter compounds and at least a polymer;

92. at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;

93. at least a carbohydrate, at least a bitter compounds and at least a interfacial agent;

94. at least a carbohydrate, at least a bitter compounds and at least a flavonoids;

95. at least a carbohydrate, at least a bitter compounds and at least a alcohol;

96. at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;

97. at least a carbohydrate, at least a polymer and at least a interfacial agent;

98. at least a carbohydrate, at least a polymer and at least a flavonoids;

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

100. at least a carbohydrate, at least a protein or protein hydrolysate and at least a interfacial agent;

101. at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;

102. at least a carbohydrate, at least a interfacial agent and at least a flavonoids;

103. at least a carbohydrate, at least a interfacial agent and at least a alcohol;

104. at least a carbohydrate, at least a flavonoids and at least a alcohol;

105. at least a sweet taste improved additives and D-Tagatose;

106. at least a sweet taste improved additives and trehalose;

107. at least a sweet taste improved additives and D-galactolipin;

108. at least a sweet taste improved additives and rhamnose;

109. at least a sweet taste improved additives and dextrin;

110. at least a sweet taste improved additives and cyclodextrin;

111. at least a sweet taste improved additives and beta-schardinger dextrin-;

112. at least a sweet taste improved additives and maltodextrin;

113. at least a sweet taste improved additives and poly-glucose;

114. at least a sweet taste improved additives and sucrose;

115. at least a sweet taste improved additives and glucose;

116. at least a sweet taste improved additives and fructose;

117. at least a sweet taste improved additives and threose;

118. at least a sweet taste improved additives and arabinose;

119. at least a sweet taste improved additives and wood sugar;

120. at least a sweet taste improved additives and lyxose;

121. at least a sweet taste improved additives and allose;

122. at least a sweet taste improved additives and altrose;

123. at least a sweet taste improved additives and mannose;

124. at least a sweet taste improved additives and idose;

125. at least a sweet taste improved additives and talose;

126. at least a sweet taste improved additives and lactose;

127. at least a sweet taste improved additives and maltose;

128. at least a sweet taste improved additives and invert sugar;

129. at least a sweet taste improved additives and trehalose;

130. at least a sweet taste improved additives and isotrehalose;

131. at least a sweet taste improved additives and neotrehalose;

132. at least a sweet taste improved additives and Ba Lajin sugar;

133. at least a sweet taste improved additives and galactolipin;

134. the few carbohydrate of at least a sweet taste improved additives and beet;

135. the few carbohydrate of at least a sweet taste improved additives and different Fructus Hordei Germinatus;

136. at least a sweet taste improved additives and isomaltose;

137. at least a sweet taste improved additives and Isomaltotriose;

138. at least a sweet taste improved additives and panose;

139. at least a sweet taste improved additives and wooden few carbohydrate;

140. at least a sweet taste improved additives and xylotriose;

141. at least a sweet taste improved additives and wooden disaccharide;

142. the few carbohydrate of at least a sweet taste improved additives and rough gentian;

143. at least a sweet taste improved additives and gentiobiose;

144. at least a sweet taste improved additives and gentianose;

145. at least a sweet taste improved additives and rough gentian tetrose;

146. at least a sweet taste improved additives and sorbose;

147. the few carbohydrate of at least a sweet taste improved additives and Nai Jiluo;

148. at least a sweet taste improved additives and the few carbohydrate of Ba Lajin sugar;

149. at least a sweet taste improved additives and fucose;

150. at least a sweet taste improved additives and the few carbohydrate of fruit;

151. at least a sweet taste improved additives and ketose;

152. at least a sweet taste improved additives and Nystose;

153. at least a sweet taste improved additives and Fructus Hordei Germinatus tetrol;

154. at least a sweet taste improved additives and Fructus Hordei Germinatus triol;

155. the few carbohydrate of at least a sweet taste improved additives and Fructus Hordei Germinatus;

156. at least a sweet taste improved additives and maltotriose;

157. at least a sweet taste improved additives and maltotetraose;

158. at least a sweet taste improved additives and maltopentaose;

159. at least a sweet taste improved additives and MALTOHAXAOASE;

160. at least a sweet taste improved additives and Fructus Hordei Germinatus seven sugar;

161. at least a sweet taste improved additives and milk ketose;

162. at least a sweet taste improved additives and melibiose;

163. at least a sweet taste improved additives and gossypose;

164. at least a sweet taste improved additives and rhamnose;

165. at least a sweet taste improved additives and ribose;

166. at least a sweet taste improved additives and isomerization liquid carbohydrate;

167. at least a sweet taste improved additives and high-fructose corn syrup (for example, HFCS55, HFCS42 or HFCS90) or starch syrup;

168. at least a sweet taste improved additives and coupling sugar;

169. the few carbohydrate of at least a sweet taste improved additives and soya bean;

170. at least a sweet taste improved additives and glucose syrup;

171. at least a sweet taste improved additives, D-Tagatose and at least a other carbohydrate;

172. at least a sweet taste improved additives, trehalose and at least a other carbohydrate;

173. at least a sweet taste improved additives, D-galactolipin and at least a other carbohydrate;

174. at least a sweet taste improved additives, rhamnose and at least a other carbohydrate;

175. at least a sweet taste improved additives, dextrin and at least a other carbohydrate;

176. at least a sweet taste improved additives, cyclodextrin and at least a other carbohydrate;

177. at least a sweet taste improved additives, beta-schardinger dextrin-and at least a other carbohydrate;

178. at least a sweet taste improved additives, maltodextrin and at least a other carbohydrate;

179. at least a sweet taste improved additives, poly-glucose and at least a other carbohydrate;

180. at least a sweet taste improved additives, sucrose and at least a other carbohydrate;

181. at least a sweet taste improved additives, glucose and at least a other carbohydrate;

182. at least a sweet taste improved additives, fructose and at least a other carbohydrate;

183. at least a sweet taste improved additives, threose and at least a other carbohydrate;

184. at least a sweet taste improved additives, arabinose and at least a other carbohydrate;

185. at least a sweet taste improved additives, wood sugar and at least a other carbohydrate;

186. at least a sweet taste improved additives, lyxose and at least a other carbohydrate;

187. at least a sweet taste improved additives, allose and at least a other carbohydrate;

188. at least a sweet taste improved additives, altrose and at least a other carbohydrate;

189. at least a sweet taste improved additives, mannose and at least a other carbohydrate;

190. at least a sweet taste improved additives, idose and at least a other carbohydrate;

191. at least a sweet taste improved additives, talose and at least a other carbohydrate;

192. at least a sweet taste improved additives, lactose and at least a other carbohydrate;

193. at least a sweet taste improved additives, maltose and at least a other carbohydrate;

194. at least a sweet taste improved additives, invert sugar and at least a other carbohydrate;

195. at least a sweet taste improved additives, trehalose and at least a other carbohydrate;

196. at least a sweet taste improved additives, isotrehalose and at least a other carbohydrate;

197. at least a sweet taste improved additives, neotrehalose and at least a other carbohydrate;

198. at least a sweet taste improved additives, Ba Lajin sugar and at least a other carbohydrate;

199. at least a sweet taste improved additives, galactolipin and at least a other carbohydrate;

200. at least a sweet taste improved additives, the few carbohydrate of beet and at least a other carbohydrate;

201. at least a sweet taste improved additives, the few carbohydrate of different Fructus Hordei Germinatus and at least a other carbohydrate;

202. at least a sweet taste improved additives, isomaltose and at least a other carbohydrate;

203. at least a sweet taste improved additives, Isomaltotriose and at least a other carbohydrate;

204. at least a sweet taste improved additives, panose and at least a other carbohydrate;

205. at least a sweet taste improved additives, wooden few carbohydrate and at least a other carbohydrate;

206. at least a sweet taste improved additives, xylotriose and at least a other carbohydrate;

207. at least a sweet taste improved additives, wooden disaccharide and at least a other carbohydrate;

208. at least a sweet taste improved additives, the few carbohydrate of rough gentian and at least a other carbohydrate;

209. at least a sweet taste improved additives, gentiobiose and at least a other carbohydrate;

210. at least a sweet taste improved additives, gentianose and at least a other carbohydrate;

211. at least a sweet taste improved additives, rough gentian tetrose and at least a other carbohydrate;

212. at least a sweet taste improved additives, sorbose and at least a other carbohydrate;

213. at least a sweet taste improved additives, the few carbohydrate of Nai Jiluo and at least a other carbohydrate;

214. at least a sweet taste improved additives, the Ba Lajin few carbohydrate of sugar and at least a other carbohydrate;

215. at least a sweet taste improved additives, fucose and at least a other carbohydrate;

216. at least a sweet taste improved additives, the few carbohydrate of fruit and at least a other carbohydrate;

217. at least a sweet taste improved additives, ketose and at least a other carbohydrate;

218. at least a sweet taste improved additives, Nystose and at least a other carbohydrate;

219. at least a sweet taste improved additives, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;

220. at least a sweet taste improved additives, Fructus Hordei Germinatus triol and at least a other carbohydrate;

221. at least a sweet taste improved additives, the few carbohydrate of Fructus Hordei Germinatus and at least a other carbohydrate;

222. at least a sweet taste improved additives, maltotriose and at least a other carbohydrate;

223. at least a sweet taste improved additives, maltotetraose and at least a other carbohydrate;

224. at least a sweet taste improved additives, maltopentaose and at least a other carbohydrate;

225. at least a sweet taste improved additives, MALTOHAXAOASE and at least a other carbohydrate;

226. at least a sweet taste improved additives, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;

227. at least a sweet taste improved additives, milk ketose and at least a other carbohydrate;

228. at least a sweet taste improved additives, melibiose and at least a other carbohydrate;

229. at least a sweet taste improved additives, gossypose and at least a other carbohydrate;

230. at least a sweet taste improved additives, rhamnose and at least a other carbohydrate;

231. at least a sweet taste improved additives, ribose and at least a other carbohydrate;

232. at least a sweet taste improved additives, isomerization liquid carbohydrate and at least a other carbohydrate;

233. at least a sweet taste improved additives, high-fructose corn syrup (for example, HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;

234. at least a sweet taste improved additives, coupling sugar and at least a other carbohydrate;

235. at least a sweet taste improved additives, the few carbohydrate of soya bean and at least a other carbohydrate; With

236. at least a sweet taste improved additives, glucose syrup are with at least a other carbohydrate.

In an instantiation, the combination of this at least a NHPS and at least a sweet taste improvement constituent suppresses, reduces or eliminates disagreeable taste and this NHPS constituent is had like sugared feature.This paper uses it " disagreeable taste " speech to comprise not being any coated reverse osmosis devices of giving by such as sugar such as glucose, sucrose, fructose or similar carbohydrates.The limiting examples of disagreeable taste comprise postpone that sweet taste begins, emblic stays, metallic taste, bitter taste, cool flavor or similar menthol flavor, similar Radix Glycyrrhizae flavor or the like.

In another instantiation, the sweet taste improved additives is planted with plural number by at least a NHPS system---and preferable is 3 or sweet taste improved additives more than 3 kind, better is 4 or sweet taste improved additives---combination more than 4 kind, and wherein the amount of each sweet taste improved additives system does not make this NHPS constituent have the quantity of essence peculiar smell.In other words, the sweet taste improved additives quantity equilibrium in this NHPS constituent does not so have a kind of sweet taste improved additives to make this NHPS constituent have the essence peculiar smell.Preferable situation is, the amount of this each person of plural number kind sweet taste improved additives in this NHPS constituent makes and can increase sweet constituent and have from about 10mOsmoles/L to the osmotic pressure of about 500mOsmoles/L, but the combination of this sweet taste improved additives makes and can increase sweet constituent and have oneself about 10mOsmoles/L osmotic pressure to about 500mOsmoles/L.

In an instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement nucleotides additive and usefulness that this sweet taste improvement nucleotides additive system is selected from IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), one phosphoric acid uracil (UMP), the diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, the diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, the triphosphoric acid cytimidine, the triphosphoric acid uracil, its ucleosides, its its nucleic acid bases or its esters.

In an instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is with at least a sweet taste improvement carbohydrate additive and uses, this sweet taste improvement carbohydrate system is selected from the additive Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (for example, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement polyalcohol additive and usefulness that this sweet taste improvement polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, isomalt, propane diols, glycerine (glycerine (glycerine)), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus that reduces, the few carbohydrate of log also, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup.

In another instantiation; a kind of sweetener constituent that comprises at least a NHPS is provided; this NHPS system is selected from rebaudioside-A; stevia rebaudianum; stevioside; Momordia grosvenori aglycone IV; momordica grosvenori glycoside V; momordica grosvenori sweetening agent; Mo Naiding (monatin) or curculin; it is and at least a sweet taste improvement amino acid additive and usefulness that this sweet taste improvement amino acid additive system is selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is with at least a sweet taste improvement polyaminoacid additive and uses, this sweet taste improvement polyaminoacid additive system is selected from poly--L-asparatate, poly-L-Lysine (for example, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine), poly--the L-arginine, other polymerized form or its esters of amino acids.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement saccharic acid additive and usefulness that this sweet taste improvement saccharic acid additive system is selected from aldose acid, uronic acid, aldose diacid, alginic acid, gluconic acid, mannuronic acid, glucaric acid, galactosaccharic acid, galacturonic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is with at least a sweet taste improvement organic additive and uses, this sweet taste improvement organic additive system is selected from the C2-C30 carboxylic acid, be substituted hydroxyl C1-C30 carboxylic acid, benzoic acid, (for example be substituted benzoic acids, 2, the 4-protocatechuic acid), be substituted cinnamic acid, the hydroxy acid class, be substituted oxybenzene formic acid class, be substituted the cyclohexane carboxylic class, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glutaric acid, creatine, grape enanthic acid class, adipic acid, the hydroxyl citric acid, malic acid, tartaric acid, fumaric acid, cis-1, butanedioic acid, chlorogenic acid, salicylic acid, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, arabo-ascorbic acid, polyglutamic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement inorganic acid additive and usefulness that this sweet taste improvement inorganic acid additive system is selected from phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, dihydrogen phosphoric acid sodium or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement bitter compounds additive and usefulness that this sweet taste improvement bitter compounds additive system is selected from caffeine, quinine, urea, bitter orange oil, naringin, quassia or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin), it is with at least a sweet taste improvement flavouring agent additive and uses, this sweet taste improvement flavouring agent additive system is selected from vanillic aldehyde, aroma extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, viridiflorol, almond, menthol, Grape Skin extract or OPC.In another special instantiation, this at least a sweet taste improvement flavouring agent additive comprises and being selected from

NaturalFlavoring Sweetness Enhancer K14323 (Darmstadt, Germany it

), Symrise ^TMNatural Flavor Mask for Sweeteners 161453 and the 164126 (Symrise of German Huo Cimingdeng ^TM), Natural Advantage ^TMBitterness Blockers 1,2,9 and 10 (the Natural Advantage of New Jersey, The United States Freehold ^TM) and Sucramask ^TMThe patent sweetener of (the CreativeResearch Management of California, USA Stockton).

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is with at least a sweet taste improvement polymeric additive and uses, this sweet taste improvement polymeric additive system is selected from poly-grape amine sugar, pectin, pectic acid, pectinic acid, polyuronide, polygalacturonic acid, starch, edible hydrophilic colloid or its undressed extract are (for example, Arabic gum (gum acacia senegal), Arabic gum (gum acacia seyal), antler glue), poly-L-Lysine (for example, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine is (for example, poly--L-α-ornithine or poly--L-ε-ornithine), polypropylene glycol, polyethylene glycol, methoxypolyethylene glycol, poly arginine, poly-aspartic-acid, polyglutamic acid, poly-ethyleneimine, alginic acid, mosanom, propylene gliycol alginate, the polyethylene glycol sodium alginate, calgon or its esters or other cation and anionic polymer.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is with at least a sweet taste improved protein or protein hydrolysate additive and uses, this sweet taste improved protein or protein hydrolysate additive system are selected from bovine serum albumin(BSA) (BSA), lactalbumin (comprises its part or concentrate, such as 90% instant lactalbumin isolate, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), the solubility rice gluten, soya bean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glucoprotein and/or the proteoglycan that contains amino acids are (for example, glycine, alanine, serine, threonine, theanine, the aspartoyl propylhomoserin, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline etc.), collagen (for example, gelatin), the partial hydrolysis collagen (for example, the hydrolysis Isin glue collagen) and collagen hydrolysate (for example, porcine collagen hydrolysate).

In another instantiation; a kind of sweetener constituent that comprises at least a NHPS is provided; this NHPS system is selected from rebaudioside-A; stevia rebaudianum; stevioside; Momordia grosvenori aglycone IV; momordica grosvenori glycoside V; momordica grosvenori sweetening agent; Mo Naiding (monatin) or curculin; it is with at least a sweet taste improvement interfacial activity agent addition agent and uses; this sweet taste improvement interfacial activity agent addition agent system is selected from poly-span (for example, polyoxyethylene sorbitol acid anhydride monooleate (polysorbate80); polysorbate20; polysorbate60); neopelex; dioctyl sulphur succinate or dioctyl sodium sulfosuccinate; dodecyl sodium sulfate; hexadecylpyridinium chloride; softex kw; sodium taurocholate; carbamyl; Choline Chloride; sodium glycocholate; sodium taurodeoxycholate; the bay alginic acid ester; the stearic acid calcium lactate; lecithin; sucrose oleate; sucrose stearate and other emulsifying agent etc.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement flavonoids additive and usefulness that this sweet taste improvement flavonoids additive system is selected from catechin, Polyphenols, neohesperidin, naringin, neo-hesperidin dihydrochalcone etc.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with ethanol.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement astringent taste compound additive and usefulness that this sweet taste improvement astringent taste compound additive system is selected from tannic acid, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), alum, tannic acid, and Polyphenols (for example, Tea Polyphenols).

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement inorganic additives and usefulness that this sweet taste improvement inorganic additives system is selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake or the sodium acid carbonate of one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement nucleotides additive, at least a sweet taste improvement carbohydrate additive, and the combination of at least a sweet taste improvement amino acid additive; Wherein at least a nucleotides additive is to be selected from IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), a phosphoric acid uracil (UMP), diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, triphosphoric acid cytimidine, triphosphoric acid uracil, its ucleosides, its nucleic acid bases or its esters; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; And wherein this at least a amino acid additive is to be selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement nucleotides additive and at least a sweet taste improvement carbohydrate additive; Wherein at least a nucleotides additive is to be selected from IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), a phosphoric acid uracil (UMP), diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, triphosphoric acid cytimidine, triphosphoric acid uracil, its ucleosides, its nucleic acid bases or its esters; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement nucleotides additive and at least a sweet taste improvement polyalcohol additive; Wherein at least a nucleotides additive is to be selected from IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), a phosphoric acid uracil (UMP), diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, triphosphoric acid cytimidine, triphosphoric acid uracil, its ucleosides, its nucleic acid bases or its esters; And wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerine (glycerine)), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement nucleotides additive, and the combination of at least a sweet taste improvement amino acid additive; Wherein at least a nucleotides additive is to be selected from IMP (" IMP "), guanosine monophosphate(GMP) (" GMP "), adenosine monophosphate (" AMP "), CMP (CMP), a phosphoric acid uracil (UMP), diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, triphosphoric acid cytimidine, triphosphoric acid uracil, its ucleosides, its nucleic acid bases or its esters; And wherein this at least a amino acid additive is to be selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement carbohydrate additive, at least a sweet taste improvement polyalcohol additive, and the combination of at least a sweet taste improvement amino acid additive; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; Wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerine (glycerine)), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup; And wherein this at least a amino acid additive is to be selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement carbohydrate additive and at least a sweet taste improvement polyalcohol additive; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; And wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerine (glycerine)), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement carbohydrate additive and at least a sweet taste improvement amino acid additive; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; And wherein this at least a amino acid additive is to be selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement polyalcohol additive, and the combination of at least a sweet taste improvement amino acid additive; Wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerin), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup; And wherein this at least a amino acid additive is to be selected from asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; the aspartoyl propylhomoserin; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-with γ-isomeric compound); glutamine; hydroxyproline; taurine; norvaline; methyl amimoacetic acid or its esters.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement polyalcohol and at least a sweet taste improvement inorganic additives additive; Wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerin), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup; And wherein this at least a inorganic additives is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake or the sodium acid carbonate of one of magnesium sulfate, alum, magnesium chloride, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement carbohydrate additive and at least a sweet taste improvement inorganic additives; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; And wherein this at least a inorganic additives is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake or the sodium acid carbonate of one of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, it is and at least a sweet taste improvement carbohydrate additive, at least a sweet taste improvement amino acid additive, and the combination of at least a sweet taste improvement inorganic additives; Wherein this at least a carbohydrate additive is (for example to be selected from Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin, alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises the indigestibility maltodextrin, such as Fibersol-2 ^TM), poly-glucose, sucrose, glucose, ribulose, fructose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, red algae sugar, deoxyribose, gulose, idose, talose, red algae ketose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, half hole osamine, the few carbohydrate of beet, few carbohydrate (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose etc.), few carbohydrate (the xylotriose of wood, wood disaccharide etc.), few carbohydrate (the gentiobiose of rough gentian, gentianose, rough gentian tetrose etc.), sorbose, the few carbohydrate of Nai Jiluo, the few carbohydrate of Ba Lajin sugar, fucose, few carbohydrate (the ketose of fruit, Nystose etc.), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few carbohydrate (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), milk ketose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar, such as high fructose corn starch syrup (for example, HFCS55, HFCS42 or HFCS90), coupling sugar, few carbohydrate of soya bean or glucose syrup; Wherein this at least a amino acid additive is to be selected from asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, the aspartoyl propylhomoserin, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-with γ-isomeric compound), glutamine, hydroxyproline, taurine, norvaline, methyl amimoacetic acid or its esters; Wherein this at least a inorganic additives is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake or the sodium acid carbonate of one of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.

In another instantiation, a kind of sweetener constituent that comprises at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improvement polyalcohol additive and at least a sweet taste improvement polyaminoacid additive; Wherein this at least a polyalcohol additive system is selected from erythritol, maltitol, mannitol, sorbierite, lactitol, xylitol, inositol, isomalt, propane diols, glycerine (glycerin), threitol, galactitol, Ba Lajin sugar, the few carbohydrate of the different Fructus Hordei Germinatus of reduction, goes back the few carbohydrate of log, the few carbohydrate of reduction rough gentian, reduction malt syrup or reduction glucose syrup; Wherein this at least a polyaminoacid additive is (for example to be selected from poly--L-asparatate, poly-L-Lysine, poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine), poly--the L-arginine, and other polymerized form or its esters of amino acids.

In another instantiation, a kind of sweetener constituent that comprises at least a functional component and at least a NHPS is provided, this NHPS system is selected from rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and it is to combine with at least a sweet taste improved protein or protein hydrolysate additive and at least a sweet taste improvement inorganic additives; This at least a sweet taste improved protein hydrolysate additive bovine serum albumin(BSA) (BSA) wherein, lactalbumin (comprises its part or concentrate, such as 90% instant lactalbumin isolate, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), the solubility rice gluten, soya bean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glucoprotein and/or the proteoglycan that contains amino acids are (for example, glycine, alanine, serine, threonine, the aspartoyl propylhomoserin, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline etc.), collagen (for example, gelatin), the partial hydrolysis collagen (for example, the hydrolysis Isin glue collagen) and collagen hydrolysate (for example, porcine collagen hydrolysate); And wherein this at least a sweet taste improvement salt additives is to be selected from sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), salt (for example, butter), sodium carbonate, niter cake or the sodium acid carbonate of one of magnesium phosphate, magnesium sulfate, alum, magnesium chloride, phosphoric acid, two, trivalent sodium or sylvite (for example, inorganic phosphate salt), hydrochloric acid.

In another instantiation, a kind of sweetener constituent that comprises rebaudioside A is provided, it is to combine with at least a rebaudioside-A NHPS and at least a sweet taste improvement constituent in addition.

In another instantiation; a kind of sweetener constituent that comprises at least a NHPS is provided; this NHPS system is selected from rebaudioside-A; stevia rebaudianum; stevioside; Momordia grosvenori aglycone IV; momordica grosvenori glycoside V; momordica grosvenori sweetening agent; Mo Naiding (monatin) or curculin; it is and at least a synthetic sweetener and usefulness that this synthetic sweetener system is selected from Sucralose; vinegar sultone potassium and other salt; Aspartame; alitame; asccharin; neo-hesperidin dihydrochalcone; cyclamate; knob is sweet; N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-hydroxyl-4-anisyl) 3-methyl butyl]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-lucid asparagus amine acyl group]-L-phenylalanine 1-methyl esters; its esters or the like.

In an instantiation, a kind of constituent that comprises the rebaudioside-A (REBA) that combines with at least a sweet taste improvement amino acid additive and at least a sweet taste improvement polyalcohol additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100ppm extremely about 25 of this constituent, 000ppm, and the amount of this at least a sweet taste improvement polyalcohol additive be this constituent about 400 to about 80,000ppm.In a more special instantiation, this at least a sweet taste improvement amino acid additive is glycine or alanine and should at least a sweet taste to improve the polyalcohol additive be erythritol.

In an instantiation, provide a kind of NHPS constituent that comprises rebaudioside-A (REBA) of combining with at least a sweet taste improvement polyalcohol additive (in the steviol glycoside mixture, have at least 50% REBA).Preferable situation is that this at least a sweet taste improvement polyalcohol additive comprises erythritol.In the particular embodiment of this NHPS constituent, the amount of rebaudioside A be total sweetener constituent about 100 to about 3,000ppm, and the amount of this erythritol is about 400 to about 80,000ppm.In other instantiation of this function sweetener constituent, the amount of rebaudioside A be total sweetener constituent about 100 to about 3,000ppm, and the amount of this erythritol is about 5,000 to about 40,000ppm.In the other instantiation of this NHPS constituent, the amount of rebaudioside A be total sweetener constituent about 100 to about 3,000ppm, and the amount of this erythritol is about 10,000 to about 35,000ppm.In other special instantiation of this NHPS constituent, exist rebaudioside A in this sweetener constituent and erythritol ratio respectively from about 1: 4 to about 1: 800.In another special instantiation of this NHPS constituent, exist rebaudioside A in this sweetener constituent and erythritol ratio respectively from about 1: 20 to about 1: 600; More special system was from about 1: 50 to about 1: 300.More special system was from about 1: 75 to about 1: 150

In another instantiation, a kind of functional sweetener constituent is proposed, it comprises at least a functional component and a kind of sweetener constituent that comprises rebaudioside-A (REBA), stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or curculin, and combines with at least a sweet taste improvement synthetic sweetener additive.In a special instantiation, this functional sweetener constituent comprises at least a functional component and a kind of sweetener that comprises rebaudioside-A (REBA), and combines to the asccharin of about 100ppm or vinegar sultone potassium or other salt with about 10ppm of quantity system this constituent.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive and at least a sweet taste improved protein or protein hydrolysate additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, the amount of this at least a sweet taste improved protein or protein hydrolysate additive be about 200ppm of this constituent to about 50,000ppm.In a more special instantiation, this at least a sweet taste improvement amino acid additive is glycine or lysine, and this at least a sweet taste improved protein or protein hydrolysate additive are protein, comprise the hydrolysate of protein of glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine or the product of hydrolysate.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improved protein hydrolysate additive and at least a sweet taste improvement polyalcohol additive is proposed.In a special instantiation, the amount of this at least a sweet taste improved protein or protein hydrolysate additive is that about 200ppm of this constituent is to about 50,000ppm, and the amount of at least a sweet taste improvement polyalcohol additive be this constituent about 400 to about 80,000ppm.In a more special instantiation, this at least a sweet taste improved protein or protein hydrolysate additive be protein, comprise the hydrolysate of protein of glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine or the product of hydrolysate, and this at least a sweet taste improvement polyalcohol additive is an erythritol.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement carbohydrate additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement carbohydrate additive be this constituent about 1,000 to about 100,000ppm.In a more special instantiation, this constituent comprises REBA and glucose, sucrose, HFCS or D-fructose, and its this constituent of quantity system about 10,000ppm be to about 80,000ppm.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement polyalcohol additive is proposed.In a special instantiation, the existence of this at least a sweet taste improvement polyalcohol additive be this constituent about 400 to about 80,000ppm.In another special instantiation, the existence of this at least a sweet taste improvement polyalcohol additive be this constituent about 5,000 to about 60,000ppm.Limiting examples comprises and propane diols, erythritol, or the REBA of its combination combination.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement polyalcohol additive is proposed.Preferable situation is that this at least a sweet taste improvement polyalcohol comprises erythritol.In the special instantiation of this constituent, the amount of REBA be this constituent about 100 to about 3,000ppm and the amount of erythritol be this constituent about 400 to about 80,000ppm.In the special instantiation of another of this constituent, REBA and erythritol exist ratio in this constituent respectively from about 1: 4 to about 1: 800.In another particular embodiment of this constituent, REBA and erythritol REBA and erythritol exist ratio in this constituent respectively from about 1: 20 to about 1: 600; More special system was from about 1: 50 to about 1: 300; More special system was from about 1: 75 to about 1: 150.Preferable situation is that the purity of this REBA is the REBA that has at least 50 weight % in the steviol glycoside mixture.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement carbohydrate additive and at least a sweet taste improvement polyalcohol additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement carbohydrate additive be this constituent about 1,000 to about 100,000ppm, and the amount of at least a sweet taste improvement polyalcohol additive be this constituent about 400 to about 80,000ppm.Limiting examples comprises the REBA that combines with erythritol with Tagatose, fructose or sucrose.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement inorganic additives is proposed.Limiting examples comprises and NaCl, KCl, NaHSO ₄H ₂O, NaH ₂PO ₄, MgSO ₄, KAl (SO ₄) ₂(alum), magnesium phosphate, magnesium chloride, KCl and KH ₂PO ₄Or the REBA of that other combination combination.Special good instantiation comprises the REBA that combines with the mixture of inorganic additives, chloride, phosphate and sulfate (for example, the sodium chloride and the potassium chloride of this inorganic additives system such as sodium, magnesium, potassium and calcium; 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 an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement acylate additive is proposed.Limiting examples comprise with citrate buffer in Choline Chloride, maltonic acid sodium salt, guanidine hydrochloride, D-glucosamine hydrochoride, Amiloride (amiloride) or the REBA that combines of its combination.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement organic additive is proposed.Limiting examples comprises and the REBA that combines fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, bay alginic acid ester or its combination combination.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive be this constituent about 100 to about 15,000ppm.Limiting examples comprise with glycine, L-alanine, L-serine, L-threonine, Beta-alanine, aminobutyric acid (α-, β-with γ-isomeric compound), the REBA that combines with L-alanine mixture, its salt derivative or its combination of L-asparatate, L-glutamic acid, L-lysine, glycine.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement interfacial activity agent addition agent is proposed.Limiting examples comprises and dioctyl sodium sulfosuccinate, hexadecylpyridinium chloride, softex kw, oleic acid sucrose, the REBA of polysorbate20, polysorbate80, lecithin or its combination combination.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement polymeric additive is proposed.Limiting examples such as polymine, poly-L-Lysine (for example comprises, poly--L-α-lysine or poly--L-ε-lysine), the REBA of cationic polymer such as poly--the L-ornithine (for example, poly--L-α-ornithine or poly--L-ε-ornithine), poly-grape amine sugar or its combination combination.

In an instantiation, a kind of combination that comprises the REBA that combines with at least a sweet taste improvement polyalcohol additive with at least a sweet taste improvement polymeric additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement polymeric additive be this constituent about 30 to about 2,000ppm, and the amount of should at least a sweet taste improveing the polyalcohol additive be this constituent about 400 to about 80,000ppm.Limiting examples comprises and hydrophilic colloid, such as the REBA of Arabic gum (gum acacia seyal) and erythritol combination.

In an instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improved protein or protein hydrolysate additive is proposed.Limiting examples comprises the REBA that combines with bovine serum albumin(BSA) (BSA), lactalbumin or its combination.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive and at least a sweet taste improvement inorganic acid salt additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, and the amount of this at least a sweet taste improvement inorganic acid salt additive be this constituent about 25 to about 5,000ppm.Limiting examples comprises the REBA that combines with glycine and alum; The REBA that combines with glycine and potassium chloride; The REBA that combines with glycine and sodium chloride; The REBA that combines with potassium chloride with glycine, potassium phosphate; And the REBA that combines with potassium chloride with glycine, sodium chloride.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement carbohydrate additive and at least a sweet taste improvement inorganic acid salt additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement carbohydrate additive be this constituent about 1,000 to about 100,000ppm, and the amount of this at least a sweet taste improvement inorganic acid salt additive be this constituent about 25 to about 5,000ppm.Limiting examples comprises the REBA that combines with fructose, sucrose or glucose and alum; The REBA that combines with fructose, sucrose or glucose and potassium chloride; The REBA that combines with fructose, sucrose or glucose and sodium chloride; The REBA that combines with potassium chloride with fructose, sucrose or glucose, potassium phosphate; And the REBA that combines with potassium chloride with fructose, sucrose or glucose, sodium chloride.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement bitter taste additive and at least a sweet taste improvement inorganic additives is proposed.Limiting examples comprises the REBA that combines with urea and sodium chloride.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement polyaminoacid additive with at least a sweet taste improvement amino acid additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, and the amount of this at least a sweet taste improvement polyaminoacid additive be this constituent about certainly 30 to about 2, the REBA that the 000ppm limiting examples comprises with glycine and poly--L-α-lysine combines; With the REBA that glycine and poly--L-ε-lysine combines.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive and at least a sweet taste improvement organic additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive be this constituent about 100 to about 25,000ppm, and the amount of should at least a sweet taste improveing organic additive be this constituent about 10 to about 5,000ppm.Limiting examples comprises the REBA that combines with glycine and gluconic acid sodium salt.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive and at least a sweet taste improvement carbohydrate additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive be this constituent about 100 to about 25,000ppm, and the amount of at least a sweet taste improvement carbohydrate additive is about 1 of this constituent, 000 to about 100,000ppm.Limiting examples comprises the REBA that combines with L-alanine and fructose.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement amino acid additive, at least a sweet taste improvement polyalcohol additive, at least a sweet taste improvement inorganic additives and at least a sweet taste improvement acylate additive is proposed.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, the amount of this at least a sweet taste improvement polyalcohol additive is about 400 to about 80 of this constituent, 000ppm, the amount of this at least a sweet taste improvement inorganic additives be this constituent about 25 to about 5,000ppm, and the amount of this at least a sweet taste improvement acylate additive be this constituent about 20 to about 10,000ppm.Limiting examples comprises and erythritol, glycine, KCl, KH ₂PO ₄And the REBA of Choline Chloride combination.

In another instantiation, proposed a kind of comprising and at least a sweet taste improvement amino acid additive, at least a sweet taste improvement carbohydrate additive, and the constituent of the REBA that combines of at least a sweet taste improvement polyalcohol additive.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, the amount of this at least a sweet taste improvement carbohydrate additive is about 1 of this constituent, 000 to about 100,000ppm, and the amount of this at least a sweet taste improvement polyalcohol additive be this constituent about 400 to about 80,000ppm.Limiting examples is the REBA that combines with erythritol with L-alanine, fructose.

In another instantiation, proposed a kind of comprising and at least a sweet taste improvement amino acid additive, at least a sweet taste improvement polyalcohol additive, and the constituent of the REBA of at least a sweet taste improvement inorganic acid salt additive combination.In a special instantiation, the amount of this at least a sweet taste improvement amino acid additive is about 100 to about 25 of this constituent, 000ppm, the amount of this at least a sweet taste improvement polyalcohol additive is about 400 to about 80 of this constituent, 000ppm, and the amount of this at least a sweet taste improvement inorganic acid salt additive be this constituent about 25 to about 5,000ppm.Limiting examples comprises and erythritol, glycine, KCl and KH ₂PO ₄In conjunction with REBA.

In another instantiation, a kind of constituent that comprises the REBA that combines with sweet taste improvement inorganic acid salt additive is proposed.Limiting examples comprises the REBA that combines with sodium chloride.

In an instantiation, propose a kind of constituent that is selected from least a NHPS in rebaudioside-A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) or the curculin that comprises, it is to combine with at least a sweet taste improvement polyalcohol additive and at least a sweet taste improvement organic additive.Preferable situation system, the amount of this at least a sweet taste improvement polyalcohol additive be this constituent about 20,000 to about 50,000ppm, and the amount of should at least a sweet taste improveing organic additive be this constituent about 10 to about 5,000ppm.Existence one or more than one sweet tastes improvement organic additives in wherein should making up, the amount of this plural number kind sweet taste improvement organic additive is about 500 to about 2 of this constituent, 500ppm, more particularly its quantity system should make up about 500 to about 1,500ppm.In a special instantiation, combinations thereof comprises at least a sweet taste improvement inorganic acid additive, at least a sweet taste improvement inorganic acid salt additive, at least a sweet taste improvement acylate additive or its combination in addition.

In another instantiation, a kind of constituent that comprises the REBA that combines with at least a sweet taste improvement polyalcohol additive and at least a sweet taste improvement organic additive is proposed.Preferable situation system, the purity of this REBA ties up to be had in the steviol glycoside mixture from about 50 to about 100 weight %REBA, better system is from about 80 to about 99.5 weight %REBA, optimum system from about 97 to about 99.5 weight %REBA.In a special instantiation, in this combination the amount of REBA be this constituent about 100 to about 3,000ppm, better system is from about 200 to about 2,000ppm, better system from about 250 to about 750ppm.Preferable situation system, the amount of this at least a sweet taste improvement polyalcohol additive be this constituent about 20,000 to about 50,000ppm, and the amount of should at least a sweet taste improveing organic additive be this constituent about 10 to about 5,000ppm.In the good instantiation of spy, the amount of this at least a sweet taste improvement polyalcohol additive be this constituent about 30,000 to about 40,000ppm, and the amount of this at least a sweet taste improvement organic additive be this constituent about 500 to about 2,500ppm.In a special instantiation, it is about 500 to about 2 of this constituent that plural number is planted the amount of sweet taste improvement organic additive in the sweetener constituent, 500ppm, this plural number kind organic additive comprise quantity from about 40 lactic acid, quantity to about 250ppm from about 150 citric acids, quantity to about 460ppm from about 150 malic acid to about 460ppm, and quantity is from about 150 to about 460ppm tartaric mixture.The REBA that limiting examples combines with erythritol, lactic acid, citric acid, malic acid, tartaric acid or its combination.In a special instantiation, this combination comprises 34, the citric acid of the erythritol of 000ppm, the lactic acid of 80ppm, 310ppm, the malic acid of 310ppm, the tartaric acid of 310ppm and the REBA of 550ppm.Preferable situation system, the purity of this REBA is to have in the steviol glycoside mixture from about 80 to about 99.5 weight %REBA, better system from about 97 to about 99.5 weight %REBA.This combination depending on the circumstances or the needs of the situation also can comprise flavouring agent, such as caramel, vanilla or other flavouring agent or its combination described herein.In a special instantiation, this kind combination is the carbonated soft material, such as cola, only also can comprise other kind beverage.The personage who is familiar with present technique should differentiate the sweet taste improvement organic acid quantity that can revise in the soda, to obtain the pH value from about 2.3 to about 3.5.In addition, the personage who is familiar with present technique should differentiate such as phosphoric acid, benzoic acid, and sweet taste improvement inorganic acid additive such as sorbic acid can use individually or and be used for soda, to obtain pH value from about 2.3 to about 3.5.

In another instantiation, the above-mentioned constituent of the REBA that combines with at least a sweet taste improvement polyalcohol additive and sweet taste improvement organic additive that comprises comprises at least a sweet taste improvement inorganic acid additive in addition.Preferable situation system, the amount of at least a sweet taste improvement inorganic acid additive be this constituent about 25 to about 5,000ppm.The limiting examples of sweet taste improvement inorganic acid additive comprises phosphoric acid, benzoic acid, sorbic acid and combination thereof.

In other instantiation, the above-mentioned constituent of the REBA that combines with at least a sweet taste improvement polyalcohol additive and sweet taste improvement organic additive that comprises comprises at least a sweet taste improvement inorganic acid salt additive and/or at least a sweet taste improvement acylate additive in addition.Preferable situation system, the amount of this at least a sweet taste improvement inorganic acid salt additive be this constituent about 25 to about 5,000ppm, better system is from about 50 to about 250ppm, optimal cases is the about 150ppm of its amount.Preferable situation system, the amount of this at least a sweet taste improvement acylate additive be this constituent about 20 to about 10,000ppm, better system is from about 50 to about 350ppm, optimal cases is the about 148ppm of its amount.Limiting examples comprises the REBA that combines with lactic acid, citric acid, malic acid, tartaric acid or its combination with erythritol, sodium chloride or magnesium chloride; With erythritol, potassium citrate or natrium citricum, and the REBA of lactic acid, citric acid, malic acid, tartaric acid or its combination combination; Or the REBA that combines with natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its combination with erythritol, sodium chloride.

In another instantiation, the above-mentioned constituent of the REBA that combines with at least a sweet taste improvement polyalcohol additive, at least a sweet taste improvement inorganic acid additive and at least a sweet taste improvement organic additive that comprises comprises at least a sweet taste improvement inorganic acid salt additive and/or at least a sweet taste improvement acylate additive in addition.Preferable situation system, the amount of this at least a sweet taste improvement inorganic acid salt additive be this constituent about 25 to about 5,000ppm, better system is from about 50 to about 250ppm, optimal cases is the about 150ppm of its amount.Preferable situation system, the amount of this at least a sweet taste improvement acylate additive be this constituent about 20 to about 10,000ppm, better system is from about 50 to about 350ppm, optimal cases is the about 148ppm of its amount.Limiting examples comprises the REBA that combines with lactic acid, citric acid, malic acid, tartaric acid or its combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride; With erythritol, phosphoric acid, potassium citrate or natrium citricum, and the REBA of lactic acid, citric acid, malic acid, tartaric acid or its combination combination; Or the REBA that combines with natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its combination with erythritol, phosphoric acid, sodium chloride.

In another instantiation, a kind of combination that comprises such as the glycyrrhizin of glycyrrhizic acid-ammonium salt hydrate is proposed, this glycyrrhizin prime system combines with a kind of sweet taste improvement inorganic acid salt additive.The glycyrrhizic acid that limiting examples combines with sodium chloride-ammonium salt hydrate.

This NHPS decides on specific NHPS and end product or oral constituent sweet taste and other required feature the preferable weight ratio system of sweet taste improvement constituent in this NHPS constituent.The usefulness of NHPS changes greatly, in weight basis, and sweet about 30 times to about 8,000 times than sucrose.Usually, NHPS is between 10,000 to the example scope of the weight ratio of sweet taste improvement constituent: 1 to about 1: 10, and 000; Another limiting examples system is from about 9,000: 1 to about 1: 9, and 000; Another example system is from about 8,000: 1 to about 1: 8,000 another example can be from about 7,000: 1 to about 1: 7, and 000; Another example can be from about 6,000: 1 to about 1: 6000; Can be at another example from about 5,000: 1 to about 1: 5,000; Can be at another example from about 4,000: 1 to about 1: 4,000; Can be at another example from about 3,000: 1 to about 1: 3,000; Can be at another example from about 2,000: 1 to about 1: 2,000; Can be at another example from about 1,500: 1 to about 1: 1,500; Can be at another example from about 1,000: 1 to about 1: 1,000; Can be at another example from about 900: 1 to about 1: 900; Can be at another example from about 800: 1 to about 1: 800; Can be at another example from about 700: 1 to about 1: 700; Can be at another example from about 600: 1 to about 1: 600; Can be at another example from about 500: 1 to about 1: 500; Can be at another example from about 400: 1 to about 1: 400; Can be at another example from about 300: 1 to about 1: 300; Can be at another example from about 200: 1 to about 1: 200; Can be at another example from about 150: 1 to about 1: 150; Can be at another example from about 100: 1 to about 1: 100; Can be at another example from about 90: 1 to about 1: 90; Can be at another example from about 80: 1 to about 1: 80; Can be at another example from about 70: 1 to about 1: 70; Can be at another example from about 60: 1 to about 1: 60; Can be at another example from about 50: 1 to about 1: 50; Can be at another example from about 40: 1 to about 1: 40; Can be at another example from about 30: 1 to about 1: 30; Can be at another example from about 20: 1 to about 1: 20; Can be at another example from about 15: 1 to about 1: 15; Can be at another example from about 10: 1 to about 1: 10; Can be at another example from about 9: 1 to about 1: 9; Can be at another example from about 8: 1 to about 1: 8; Can be at another example from about 7: 1 to about 1: 7; Can be at another example from about 6: 1 to about 1: 6; Can be at another example from about 5: 1 to about 1: 5; Can be at another example from about 4: 1 to about 1: 4; Can be at another example from about 3: 1 to about 1: 3; Can be at another example from about 2: 1 to about 1: 2; And can be about 1: 1 at another example; This is to decide on selected specific NHPS.

Wish that at least a NHPS can not can cause in any pH value scope of material or negative effect for NHPS or the oral constituent taste that comprises NHPS the combination of at least a sweet taste improvement constituent and carry out.The limiting examples of this pH value scope can be from about 2 to about 8.Another example comprises the pH value scope from about 2 to about 5.

The personage who is familiar with present technique can not can cause any way of material or negative effect to make up at least a NHPS and at least a sweet taste improvement constituent for this oral constituent.For example, can before this sweet taste improvement constituent, NHPS be made an addition to this oral constituent.In another example, can after this sweet taste improvement constituent, NHPS be made an addition to this oral constituent.In another example, but NHPS can make an addition to this oral constituent simultaneously with this sweet taste improvement constituent.

In another instantiation, NHPS can combine with this sweet taste improvement constituent before making an addition to this oral constituent.For example, NHPS (for example can be in a liquid state, solution), solid-state (for example, powder, sheet, ball shape, granular, bulk, crystal etc.), pure, the dilution of suspension, gaseous state or its combination or conc forms, it can (for example be in a liquid state with this, solution), solid-state (for example, powder, sheet, ball shape, granular, bulk, crystal etc.), the sweet taste improvement constituent contact of pure, the dilution of suspension, gaseous state or its combination or conc forms, wherein this NHPS and this sweet taste improvement constituent the two tie up to and do not contact oral constituent as yet and contact with each other before.In other instantiation, when existence one or more than one sweet tastes improvement constituents, each person of this NHPS and sweet taste improvement constituent can add simultaneously, adds in an alternating manner, the back random fashion is added, or can not caused any alternate manner of negative effect to add to this oral constituent flavour.

3. dining table constituent

In the present invention's one particular embodiment, this NHPS constituent comprises a kind of dining table sweetener constituent, and it comprises and at least a and at least aly increases that long-pending agent (bulking agent) combines and depending on the circumstances or the needs of the situation have the sweet taste improvement constituent of improvement temporal profile and/or flavor variations shape exterior feature and/or a NHPS that anti-caking agent combines with at least a.

According to particular embodiment, suitable " increasing long-pending agent " comprises maltodextrin (10DE, 18DE or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbierite, wood sugar, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, Tagatose, lactose, synanthrin, glycerine, propane diols, polyalcohols, polydextrose, the few carbohydrate of fruit, cellulose and cellulose derivative etc. and composition thereof.In addition, the other instantiation according to the present invention, because particulate sugar (sucrose) or other contain hot sweetener (such as crystal diabetin), other carbohydrate or sugar alcohol good composition uniformity is provided and can not adds obvious heat, so can use they as increasing long-pending agent.In an instantiation, can use to increase long-pending agent and improve constituent as sweet taste.

" anti-caking agent " used herein and " anti-adhesive " mean any constituent of avoiding, reduce, forbid or suppressing the natural and/or high-potency sweetener molecule attached of at least a natural and/or synthesizing efficient sweetener molecule and other or cohere.Perhaps, anti-caking agent can refer to impel any constituent of uniform ingredients and uniform dissolution.According to particular embodiment, the limiting examples of anti-caking agent comprises Tata powder, calcium silicates, silica, microcrystalline cellulose (Avicel in Philadelphia, Binzhou, FMC BioPolymer) and tricalcium phosphate.In an instantiation, should dining table with the anti-caking agent amount in the functional sweetener constituent be dining table usefulness functional sweetener constituent about 0.001 to about 3 weight %.

Dining table multi-formly presents and packs with the NHPS constituent is a lot, and wishes that the present invention's dining table can be any known form of present technique with the NHPS constituent.According to particular embodiment, limiting examples comprises powder type, particle form, inner wrapping, ingot shape, pouch, ball shape, square, solid and liquid.

In an instantiation, dining table comprises that with the NHPS constituent single part (deal control) comprises the inner wrapping of functional sweetener temper dry blend.The dry blend temper can comprise powder or particle usually.Though this dining table can be the inner wrapping of any capacity with the NHPS constituent, but commonly using deal control dining table is about 2.5 * 1.5 inch with the example limiting examples of sweetener inner wrapping, holds about 1 and restrains sweet taste and equal 2 particulate sugars (～8g) sweetener constituent.The dry blend dining table is decided on the usefulness of different N HPS with the amount of the NHPS in the NHPS temper.In a special instantiation, the dry blend dining table can comprise that with the NHPS temper quantity accounts for this dining table NHPS of about 1% (w/w) of NHPS constituent to about 10% (w/w).

Solid-state dining table comprises square and ingot shape NHPS with the instantiation of NHPS.The limiting examples of commonly using square NHPS is the standard sugar cube that its size equals particulate sugar, its about 2.2 * 2.2 * 2.2cm ³And approximate 8g.In an instantiation, solid-state dining table is ingot shape form with sweetener system or is familiar with known any other form of personage of present technique.

Dining table can also present by liquid form with the NHPS constituent, and wherein this NHPS system combines with a kind of liquid carrier.Liquid dining table comprises water, alcohol, polyalcohol, the glycerine matrix that is dissolved in the water or citric acid matrix and composition thereof with the suitable limiting examples of functional sweetener supporting agent.Because the quantity of the high-potency sweetener during the usefulness difference of different high-potency sweeteners, liquid dining table are in harmonious proportion with NHPS also can change.Can the dining table with equal sweet taste any form described herein be changed with the NHPS constituent with dining table known in NHPS constituent or the present technique, to obtain required sweetness change shape exterior feature.For example, dining table can comprise that with the NHPS constituent sweet taste suitable with equivalent standard sugar sweet taste is suitable.In another instantiation, this dining table can comprise to the sweet taste up to 100 times of equivalent sugar sweet tastes with the NHPS constituent.In another instantiation, this dining table can comprise to the sweet taste up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times of equivalent sugar sweet tastes and 2 times with the NHPS constituent.

In an instantiation, this dining table also can be in harmonious proportion at the target purposes with the NHPS constituent, for example, is used for beverage, food, medicine, cosmetics, medicinal herbs/vitamin, tobacco product and can increases sweet any other product.For example, can be in harmonious proportion and cure the dining table of using and make it have the Additional Protection agent, such as the sealing agent with the NHPS constituent.For being familiar with this dining table for the personage of sweetener technology, other form is readily appreciated that.

The common method of making inner wrapping powder or granulating NHPS temper comprises the glutinous poly-method of fluidized bed.Be familiar with detailed other method of knowing the manufacturing dining table with the sweetener constituent of personage of present technique.

The personage who is familiar with present technique can discover the kind that can revise NHPS quantity and sweet taste improvement constituent, increase long-pending agent and/or anti-caking agent, to allocate the flavour of this dining table with the sweetener constituent at required variation shape is wide with final use.

Dining table is disclosed in the United States Patent (USP) provisional application case the 60/805th of being filed an application by people such as DuBois on June 19th, 2006 with sweetener constituent and dining table with the particular embodiment system of the manufacture method of functional sweetener constituent, No. 209, its title is incorporated herein in the mode of mentioning for " the efficiency natural dining table sweetener constituent with improvement temporal profile and/or flavor variations shape exterior feature; its accord method and purposes (Natural High-Potency TabletopSweetener Compositions with Improved Temporal and/or Flavor Profile; Methods forTheir Formulation; and Uses) ", this announcement system in full.

4. oral through increasing sweet constituent

Explain the comprising and a kind ofly increase sweet constituent, at least a NHPS and/or at least a of instantiation according to the present invention, and at least a sweet taste improvement constituent through improvement NHPS through increasing sweet constituent as preamble.A large amount of being suitable for can increase sweet composition system and as above state.

Usually, NHPS looks special kind extensively variation with required sweet taste through increasing sweet constituent in the amount in increasing sweet constituent system.The personage who is familiar with present technique can tell easily and put into this through increasing the sweetener right quantity of sweet constituent.In a special instantiation, this at least a NHPS ties up to this through increasing 1 to about 5 of sweet constituent at this amount in increasing sweet constituent, in the 000ppm scope, and this at least a sweet taste improvement constituent in this amount in increasing sweet constituent tie up to this through increase sweet constituent 0.1 to about 100, in the 000ppm scope.

According to particular embodiment, the dosage that can increase the NHPS of sweet constituent is included in about 100ppm to about 3, the rebaudioside A in the 000ppm scope; At about 50ppm to about 3, the stevia rebaudianum in the 000ppm scope; At about 50ppm to about 3, the stevioside in the 000ppm scope; At about 50ppm to about 3, the Mo Geluo glycosides IV (morgroside IV) in the 000ppm scope; At about 50ppm to about 3, the Mo Geluo glycosides V (morgroside V) in the 000ppm scope; At about 50ppm to about 3, the momordica grosvenori sweetening agent in the 000ppm scope; To about 300ppm scope is not the extremely curculin in about 200ppm scope of fourth (monatin), about certainly 5ppm at about 5ppm; And at about 50ppm to about 3, the glycyrrhizic acid-ammonium salt hydrate in the 000ppm scope.

In a special instantiation, oral constituent comprises the soda that comprises at least a NHPS and at least a sweet taste improvement constituent; Wherein this at least a NHPS is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, but Dole's glycosides A, but Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Naiding (monatin) (is not fourth SS with its esters, RR, RS, SR), curculin, glycyrrhizic acid and its esters, Suo Matian, monellin, mabinlin (mabinlin), the neat thaumatin T of Bradley, Helan sucdrol, leaf stripe, Ge Lixifei element (glycyphyllin), phloridzin, trifloroside, white clouds glycosides (baiyunoside), Ao Sileiding (osladin), many ripples pocket glycosides (polypodoside) A, Chinese ash glycosides (pterocaryoside) A, Chinese ash glycosides (pterocaryoside) B, soapberry glycosides (mukurozioside), Fu Luomi glycosides (phlomisoside) I, liquiritin I, jequirity glycosides (abrusoside) A, blue or green money willow glycosides I or its combination; And wherein this at least a sweet taste improvement composition system is selected from carbohydrate, polyalcohols, amino acids salt corresponding with it, polyaminoacid class salt corresponding with it, saccharic acid and corresponding salt, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and its combination.

Description of drawings

Below in conjunction with accompanying drawing the specific embodiment of the present invention is described in further detail.

The rebaudioside A allopatric polymorphism thing 1 of Fig. 1 system one instantiation according to the present invention is at the scanning intensity of the powder x x ray diffraction scanning figure to angle of scattering 2 θ.

The rebaudioside A allopatric polymorphism thing 2 of Fig. 2 system one instantiation according to the present invention is at the scanning intensity of the powder x x ray diffraction scanning figure to angle of scattering 2 θ.

The rebaudioside A allopatric polymorphism thing 3A of Fig. 3 system one instantiation according to the present invention is at the scanning intensity of the powder x x ray diffraction scanning figure to angle of scattering 2 θ.

The rebaudioside A allopatric polymorphism thing 3B of Fig. 4 system one instantiation according to the present invention is at the scanning intensity of the powder x x ray diffraction scanning figure to angle of scattering 2 θ.

The rebaudioside A allopatric polymorphism thing 4 of Fig. 5 system one instantiation according to the present invention is at the scanning intensity of the powder x x ray diffraction scanning figure to angle of scattering 2 θ.

The specific embodiment

Now further illustrate the present invention with the following example, these embodiment all should not cause restriction to the scope of the invention in every respect.On the other hand, after reading this paper, know that very Liao separates under the situation of spirit of the present invention and/or appendix claim, can take to be familiar with various other instantiations, modification and its counterpart that the personage of present technique associates.Unless otherwise specified, otherwise % system by weight.

A. embodiment A

Propose a kind of sample method of perceptual evaluation in the following agreement (protocol), it is that to put forward mode similar with preamble.In this test protocols, do not swallow sample.All sample standard deviations spue, and gargle with water after tasting.In the middle of the step 1, the 10% control sucrose sample of about 10mL is distributed in rapidly in the whole oral cavity, wherein measures " maximum sweetness intensities ".In the 0-15 scale of 15% sucrose sweet taste, this intensity system is defined as 10, and 0 be to be defined as imperceptible sweet taste.When feeling maximum sweet taste, this sample that spues is at once gargled and is measured the speed (sweet taste stays) that sweet taste disappears with water, wherein is primarily focused on water 3-4 minute the sweet taste in back of gargling.It is that perceptual evaluation expert by one group of bag and bottle uses following scale to be assessed that this sweet taste stays: 0=does not have sweet taste and stays, the extremely slight sweet taste of 1=stays, and the slight sweet taste of 2=stays, and 3=moderate sweet taste stays, the height sweet taste stays among the 4=, and 5=height sweet taste stays.After sample is tasted and finished, chew the little salty cake of food assistant oyster, gargle with water then, and before tasting next sample, had a rest at least 5 minutes.

" sweet taste stays " tier definition of the sucrose that agreement is thus observed is 0.Taste experiment sample with same agreement, must leave the sufficient time during tasting different samples, really make the sensorium balanced again.During this experimentation, permitted and encourage to taste again the control group together.

Between two control groups and interpolation sweet taste improved additives group, carry out the comparison taste test that sweet taste begins and/or sweet taste stays.

B. Embodiment B group

When providing scope among these embodiment, 1: 1 dilution that uses corresponding sweet taste improvement constituent is divided into the 5-7 level with the beverage of some NHPS of comprising (such as rebaudioside-A (REBA)) from the upper limit to lower limit.The sweet taste rating of being reported tie up to reach in all samples stay (minimum numerical value) as the sweet taste of sugar, promptly the shortest sweet taste stays.Trial test agreement described in the exemplary protocol of embodiment A is used for the Embodiment B group with sensation scoring system.

The control group

REBA a kind ofly has very pure flavor variations shape exterior feature (that is, only pleasantly sweet) and can accept the natural non-caloric sweetener that sweet taste begins speed, but that its sweet taste stays is obvious more a lot of than carbohydrate sweetening agents.

The assessment temper changes for the sweet taste in the citric acid/potassium citrate constituent of 400ppm REBA (equaling 8g sucrose) in being equal to low card lemon beverage stays influence.The sweet taste rating that records this solution is 5.

8g sugar is dissolved in the 100ml citrate buffer.The sweet taste rating that records this control sample is 0.

Embodiment B 1

The REBA of 400mg is dissolved in the citrate buffer.Then the 35g erythritol is mixed with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 2

The REBA of 400mg is dissolved in the citrate buffer.Then the 10gD-Tagatose is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 3

The REBA of 180ppm is dissolved in the citrate buffer.Then 70g HFCS 55 is mixed with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 4

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.With 1, the Choline Chloride of 175ppm mixes with this matrix solution then.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 5

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 7, the D-Tagatose of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 6

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 10, the D-Tagatose of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 7

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Sodium Glutamate with 64ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment B 8

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the viridiflorol with 1.2ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 9

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the naringin with 25ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 10

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the AMP with 25ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 11

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the malic acid with 800ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment B 12

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the quinine of 1ppm is mixed with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 13

The REBA of 400ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the sodium chloride with 150ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment B 14

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the gluconic acid sodium salt with 500ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment B 15

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the D/L alanine with 100ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 16

The REBA of 400ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, with 1, the trehalose of 250ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 17

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2 of 250ppm, the 4-protocatechuic acid mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 18

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the theanine with 100ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 19

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the caffeic acid with 112ppm mixes with this matrix solution.It is 3 that the sweet taste of this solution stays.

Embodiment B 20

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 10, the few carbohydrate of the fruit of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 21

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 10, the FOS of 000ppm (55%) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 22

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the potassium chloride with 150ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 23

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Kdp with 300ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 24

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the potassium tartrate with 125ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 25

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the sodium tartrate with 200ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 26

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Arabic gum (acacia senegal) with 400ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 27

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Arabic gum (acacia senegal) with 200ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 28

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Fibergum with 400ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 29

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the chlorogenic acid with 100ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment B 30

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2, the ethanol of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 31

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.2, the taurine of 500ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 32

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the propane diols with 625ppm mixes with this matrix solution.It is 4 that the sweet taste of this solution stays.

Embodiment B 33

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 5, the glycine of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 34

The REBA of 400ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, beta-schardinger dextrin-is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 35

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2, the 500ppm beta-schardinger dextrin-mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 36-B40 is 50% lower calories prod, and it is to use the REBA/ citric acid constituent of 360ppm to prepare with 1: 1 dilution commercially available prod.The product that is formed comprises the REBA (being equivalent to 5% sucrose) of 180ppm, and compares (than the similar local flavor level of this product) to the product that uses 10% sucrose/citric acid constituent with dilution in 1: 1.

Embodiment B 36

The REBA/ citric acid constituent that uses 360ppm is with the commercially available nest of dilution in 1: 1 ice lemon black tea product.Make the product of the REBA (being equivalent to 5% sucrose) that comprises 180ppm.Relatively the lemon black tea product is iced by this product and commercially available nest.The local flavor of this REBA product and flavour and corresponding sucrose product are closely similar.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 37

Use the 100% grape juice product of the REBA/ citric acid constituent of 360ppm with 1: 1 commercially available Welch ' s of dilution.Make the product of the REBA (being equivalent to 5% sucrose) that comprises 180ppm.The 100% grape juice product that compares this product and commercially available Welch ' s.The local flavor of this REBA product and flavour and corresponding sucrose product are closely similar.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 38

Use the 100% cider product of the REBA/ citric acid constituent of 360ppm with 1: 1 commercially available Minute Maid of dilution.Make the product of the REBA (being equivalent to 5% sucrose) that comprises 180ppm.The 100% cider product that compares this product and commercially available Minute Maid.The local flavor of this REBA product and flavour and corresponding sucrose product are closely similar.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 39

Use the 25% Cranberry/apple/raspberry fruit juice product of the REBA/ citric acid constituent of 360ppm with 1: 1 commercially available Minute Maid of dilution.Make the product of the REBA (being equivalent to 5% sucrose) that comprises 180ppm.25% Cranberry (Cranberry)/apple/raspberry (Raspberry) fruit juice product that compares this product and commercially available Minute Maid.The local flavor of this REBA product and flavour and corresponding sucrose product are closely similar.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 40

Use the 25% Cranberry/grape juice product of the REBA/ citric acid constituent of 360ppm with 1: 1 commercially available Minute Maid of dilution.Make the product of the REBA (being equivalent to 5% sucrose) that comprises 180ppm.25% Cranberry/grape juice the product that compares this product and commercially available Minute Maid.The local flavor of this REBA product and flavour and corresponding sucrose product are closely similar.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 41

Preparation increases sweet low card lemon beverage (sweetness level is with the phase jljl of using 10% sucrose) with 500ppm REBA.It is 5 that the sweet taste that records this product stays.

Embodiment B 42

Use the preparation of 3.5% erythritol to increase sweet low card lemon beverage (sweetness level is with the phase jljl of using 10% sucrose) with 400ppm REBA.It is 2 that the sweet taste that records this product stays.

Embodiment B 43

Use the preparation of 8% erythritol to increase sweet low card lemon beverage (sweetness level is with the phase jljl of using 10% sucrose) with 180ppm REBA.It is 1 that the sweet taste that records this product stays.

Embodiment B 44

Use 3.3% sucrose to increase sweet low card lemon beverage (sweetness level is with the jljl mutually of using 10% sucrose) with 180ppm REBA with the preparation of 3.5% erythritol.It is 1 that the sweet taste that records this product stays.

Embodiment B 45

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Fibergum-P (for example, Arabic gum (gum acacia senegal)) with 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 46

The REBA of 500ppm is dissolved in one liter of citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, with 100ppm to 300ppm poly--L-α-lysine (MW 83,000) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 47

5% sucrose (weight by volume of this end product) is dissolved in 80ppm REBA and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.Then, 3.5% erythritol is mixed with this matrix solution.It is 0 that the sweet taste that records this solution stays rating.

Embodiment B 48

5% sucrose (weight by volume of this end product) is dissolved in the REBA of 180ppm and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 49

5% sucrose (weight by volume of this end product) is dissolved in the REBA of 80ppm and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.The 0.75%D-Tagatose mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 50

5% sucrose (weight by volume of this end product) is dissolved in the REBA of 80ppm and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.Then, 3.5% erythritol is mixed with this matrix solution with the 0.75%D-Tagatose.It is 0 that the sweet taste that records this solution stays rating.

Embodiment B 51

3.3% sucrose (weight by volume of this end product) is dissolved in the REBA of 160ppm and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.Then, erythritol is mixed with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 52

3.3% sucrose (weight by volume of this end product) is dissolved in low with the REBA of 160ppm and blocks in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.Then, 3.5% erythritol is mixed with this matrix solution with the 0.75%D-Tagatose.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 53

3.3% sucrose is dissolved in the REBA of 280ppm and low the card in citric acid/potassium citrate constituent that contained person is identical in the lemon beverage.It is 0 that the sweet taste that records this solution stays rating.

Embodiment B 54

The REBA of 360ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 3.5% erythritol, 0.75% glycine, 250ppm mixes with this matrix solution with the Kdp of 650ppm.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 55

The REBA of 480ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 0.75% glycine, 250ppm mixes with this matrix solution with the Kdp of 650ppm.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 56

The REBA of 320ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 3.5% erythritol, 0.75% fructose, 250ppm mixes with this matrix solution with the Kdp of 650ppm.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 57

The REBA of 450ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 0.75% fructose, 250ppm mixes with this matrix solution with the 650ppm Kdp.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 58

The REBA of 360ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the Fibergum-P (for example, Arabic gum (gum acacia senegal)) with 3.5% erythritol and 400ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 59

The REBA of 480ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the Fibergum-P (for example, Arabic gum (gum acacia senegal)) with 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 60

The REBA of 360ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 3.5% erythritol, 0.5% glycine, 0.25% alanine, 250ppm mixes with this matrix solution with the Kdp of 650ppm.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 61

The REBA of 480ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, the potassium chloride with 0.5% glycine, 0.25% alanine, 250ppm mixes with this matrix solution with the Kdp of 650ppm.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 62

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2, the creatine of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 63

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the L-sodium lactate with 250-500ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 64

Prepare two kinds of solution.In each solution, the REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 78ppm to 156ppm and 1, the solubility rice gluten of 250ppm mixes with its indivedual matrix solutions.It is 3 that the sweet taste that records these solution stays.Find that these tempers have like sugared flavor characteristics.

Embodiment B 65

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the solubility rice gluten with 312ppm to 625ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 66

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 1,000ppm to 2, the poly-propylene gliycol alginate (PGA) of 000ppm mixes with this matrix solution.It is 5. to find that these tempers have like sugared flavor characteristics that the sweet taste that records this solution stays rating.

Embodiment B 67

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 5,000ppm glycerine mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 68

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2, the Fibersol-2 of 500ppm mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment B 69

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, 125ppm collagen (not seasoning gelatin) is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 70

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 2,000ppm collagen (not seasoning gelatin) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 71

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the rutin sophorin Sanmelin of 125ppm through the enzyme improvement ^TM(the San-Ei Gen F.F.I. of Osaka, Japan Inc.) mixes with this matrix solution AO.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 72

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the rutin sophorin Sanmelin of 250ppm through the enzyme improvement ^TM(the San-Ei Gen F.F.I. of Osaka, Japan Inc.) mixes with this matrix solution AO.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 73

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, the Grape Skin extract with 625ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 74

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the Symrise of 625ppm ^TMThe Natural Flavor Mask for Sweeteners164126 (Symrise of German Huo Cimingdeng ^TM) mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 75

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with 1,250ppm to 2, the Symrise of 500ppm ^TMThe Natural Flavor Mask forSweeteners 164126 (Symrise of German Huo Cimingdeng ^TM) mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 76

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the Natural Advantage of 2ppm ^TMBitterness Blocker 9 (the Natural Advantage of New Jersey, The United States Freehold) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment B 77

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the Natural Advantage of 1ppm to 2ppm ^TMBitterness Blocker 2 (the Natural Advantage of New Jersey, The United States Freehold) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment B 78

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the Natural Advantage of 2ppm ^TMBitterness Blocker 1 (the Natural Advantage of New Jersey, The United States Freehold) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment B 79

The REBA of 400mg is dissolved in the citric acid/potassium citrate matrix identical with contained person in the low card lemon beverage.Then, with the Natural Advantage of 4ppm to 8ppm ^TMBitterness Blocker 10 (the Natural Advantage of New Jersey, The United States Freehold) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

C. Embodiment C group

The control group

Glycyrrhizic acid-ammonium salt hydrate (sweetness level is equivalent to 4% sucrose) of 375mg is dissolved in one liter of water by carbon treatment.It is 5 that the sweet taste that records this solution stays rating.

With the sucrose dissolved of 10g in the carbonated water of 100ml.Recording sweet taste of this control sample, to stay rating be 0.

Embodiment C 1

Glycyrrhizic acid-ammonium salt hydrate of 375mg is dissolved in one liter of water by carbon treatment.50, the NaCl of 000ppm mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment C 2

Glycyrrhizic acid-ammonium salt hydrate of 375mg is dissolved in one liter of water by carbon treatment.25, the NaCl of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment C 3

Glycyrrhizic acid-ammonium salt hydrate of 375mg is dissolved in one liter of water by carbon treatment.10, the NaCl of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment C 4

Glycyrrhizic acid-ammonium salt hydrate of 375mg is dissolved in one liter of water by carbon treatment.5, the NaCl of 000ppm mixes with this matrix solution.It is 4.5 that the sweet taste that records this solution stays rating.

D. embodiment D organizes

Embodiment D1

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D2

With 5% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D3

With 5% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D4

With 5% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D5

With 3.3% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D6

With 3.3% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D7

With 3.3% sucrose and the stevia rebaudianum of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.

Embodiment D8

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D9

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D10

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D11

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D12

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acacia seyal)) are mixed with this matrix solution.

Embodiment D13

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D14

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D15

The stevia rebaudianum of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride are mixed with this matrix solution with Kdp.

Embodiment D16

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D17

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D18

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D19

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D20

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D21

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D22

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D23

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D24

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D25

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D26

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D27

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D28

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～83,000) mixes with this matrix solution.

Embodiment D29

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D30

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D31

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D32

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D33

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D34

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D35

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D36

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D37

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D38

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D39

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D40

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-ε-mix with this matrix solution.

Embodiment D41

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D42

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D43

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D44

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D45

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D46

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D47

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D48

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D49

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

The stevia rebaudianum of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D50

The 400-500ppm stevioside is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D51

With 5% sucrose and 400-500ppm stevioside be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D52

With 5% sucrose and 400-500ppm stevioside be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D53

With 5% sucrose and 400-500ppm stevioside be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D54

With 3.3% sucrose and the stevioside of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D55

With 3.3% sucrose and the stevioside of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D56

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D57

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D58

The 400-500ppm stevioside is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D59

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D60

The 400-500ppm stevioside is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acacia seyal)) are mixed with this matrix solution.

Embodiment D61

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D62

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D63

The stevioside of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D64

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D65

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D66

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D67

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D68

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D69

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D70

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D71

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D72

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D73

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D74

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D75

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D76

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～93,000) mixes with this matrix solution.

Embodiment D77

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D78

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D79

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D80

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D81

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, bay alginic acid ester (Lauric arginate) is mixed with this matrix solution.

Embodiment D82

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D83

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D84

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D85

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D86

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D87

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D88

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D89

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D90

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D91

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D92

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D93

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D94

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D95

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D96

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D97

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

The stevioside of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D98

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D99

5% sucrose and 400-500ppm Momordia grosvenori aglycone IV be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D100

5% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.

Embodiment D101

5% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D102

5% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D103

3.3% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D104

3.3% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D105

3.3% sucrose and the Momordia grosvenori aglycone IV of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.

Embodiment D106

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D107

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D108

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D109

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, fructose, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D110

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acaciaseyal)) are mixed with this matrix solution.

Embodiment D111

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D112

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D113

The Momordia grosvenori aglycone IV of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the lemon beverage.Then, glycine, alanine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D114

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D115

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D116

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D117

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D118

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D119

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D120

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D121

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D122

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D123

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D124

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D125

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D126

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～93,000) mixes with this matrix solution.

Embodiment D127

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D128

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D129

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D130

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D131

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D132

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D133

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D134

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D135

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D136

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D137

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D138

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D139

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D140

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D141

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D142

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D143

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D144

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D145

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D146

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D147

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

Embodiment D148

The Momordia grosvenori aglycone IV of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D149

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D150

With 5% sucrose and 400-500ppm momordica grosvenori glycoside V be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D151

With 5% sucrose and the momordica grosvenori glycoside V of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D152

With 5% sucrose and the momordica grosvenori glycoside V of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D153

With 3.3% sucrose and the momordica grosvenori glycoside V of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D154

With 3.3% sucrose and the momordica grosvenori glycoside V of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D155

With 3.3% sucrose and the momordica grosvenori glycoside V of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.

Embodiment D156

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D157

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D158

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D159

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride and Kdp (potassium dihydrogenphosphate) are mixed with this matrix solution.

Embodiment D160

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acaciaseyal)) are mixed with this matrix solution.

Embodiment D161

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D162

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D163

The momordica grosvenori glycoside V of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D164

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D165

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D166

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D167

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D168

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D169

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D170

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D171

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D172

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D173

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D174

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Poly--L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D175

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D176

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～93,000) mixes with this matrix solution.

Embodiment D177

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D178

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D179

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D180

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D181

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D182

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D183

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D184

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D185

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D186

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D187

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D188

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D189

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D190

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D191

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D192

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D193

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D194

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D195

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D196

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D197

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

Embodiment D198

The momordica grosvenori glycoside V of 400-500mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D199

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D200

With 5% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D201

With 5% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.

Embodiment D202

With 5% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D203

With 5% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D204

With 3.3% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D205

With 3.3% sucrose and the momordica grosvenori sweetening agent of 400-500ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D206

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp are mixed with this matrix solution.

Embodiment D207

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D208

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D209

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D210

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gumacacia seyal)) are mixed with this matrix solution.

Embodiment D211

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D212

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D213

The momordica grosvenori sweetening agent of 400-500ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D214

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D215

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D216

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D217

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D218

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D219

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D220

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D221

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D222

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D223

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D224

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D225

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D226

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～93,000) mixes with this matrix solution.

Embodiment D227

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D228

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D229

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D230

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D231

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D232

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D233

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D234

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D235

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D236

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D237

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D238

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D239

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D240

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D241

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D242

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D243

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D244

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D245

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D246

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D247

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

Embodiment D248

The 400-500mg momordica grosvenori sweetening agent is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D249

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D250

With 5% sucrose and 25-50ppm be not fourth (monatin) be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D251

With 5% sucrose and 25-50ppm be not fourth (monatin) be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D252

With 5% sucrose and 25-50ppm be not fourth (monatin) be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D253

With 3.3% sucrose and 25-50ppm be not fourth (monatin) be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D254

With 3.3% sucrose and 25-50ppm be not fourth (monatin) be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D255

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D256

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D257

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D258

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D259

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acacia seyal)) are mixed with this matrix solution.

Embodiment D260

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D261

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D262

With 25-50ppm is not that fourth (monatin) is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D263

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D264

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D265

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D266

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D267

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D268

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D269

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D270

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D271

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D272

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D273

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D274

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D275

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～83,000) mixes with this matrix solution.

Embodiment D276

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D277

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D278

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D279

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D280

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D281

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D282

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D283

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D284

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D285

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D286

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D287

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D288

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D289

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D290

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D291

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D292

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D293

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D294

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D295

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D296

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

Embodiment D297

With 25-50mg of is not that fourth (monatin) is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

Embodiment D298

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D299

With 5% sucrose and the curculin of 50-200ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D300

With 5% sucrose and the curculin of 50-200ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, the D-Tagatose is mixed with this matrix solution.

Embodiment D301

With 5% sucrose and the curculin of 50-200ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D302

With 3.3% sucrose and the curculin of 50-200ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution.

Embodiment D303

With 3.3% sucrose and the curculin of 50-200ppm be dissolved in lemon beverage in the identical citric acid/potassium citrate constituent of contained person.Then, erythritol is mixed with this matrix solution with the D-Tagatose.

Embodiment D304

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D305

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, potassium chloride and Kdp (potassium dihydrogenphosphate) are mixed with this matrix solution.

Embodiment D306

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, fructose, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D307

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, fructose, potassium chloride and Kdp (potassium dihydrogenphosphate) are mixed with this matrix solution.

Embodiment D308

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol and Fibergum (for example, Arabic gum (gum acaciaseyal)) are mixed with this matrix solution.

Embodiment D309

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, Fibergum (for example, Arabic gum (gum acacia seyal)) is mixed with this matrix solution.

Embodiment D310

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, erythritol, glycine, alanine, potassium chloride and Kdp (potassium dihydrogen phosphate) are mixed with this matrix solution.

Embodiment D311

The curculin of 50-200ppm is dissolved in the citric acid/potassium citrate constituent identical with contained person in the low card lemon beverage.Then, glycine, alanine, potassium chloride and Kdp (potassiumdihydrogen phosphate) are mixed with this matrix solution.

Embodiment D312

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid is mixed with this matrix solution.

Embodiment D313

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, maltonic acid, sylvite are mixed with this matrix solution.

Embodiment D314

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-threonine is mixed with this matrix solution.

Embodiment D315

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-serine is mixed with this matrix solution.

Embodiment D316

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the L-alanine is mixed with this matrix solution.

Embodiment D317

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine is mixed with this matrix solution.

Embodiment D318

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Beta-alanine is mixed with this matrix solution.

Embodiment D319

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-α-lysine are mixed with this matrix solution.

Embodiment D320

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and poly--L-ε-lysine are mixed with this matrix solution.

Embodiment D321

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, adipic acid is mixed with this matrix solution.

Embodiment D322

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～63,000) mixes with this matrix solution.

Embodiment D323

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～6,000) mixes with this matrix solution.

Embodiment D324

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～93,000) mixes with this matrix solution.

Embodiment D325

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather-L-α-lysine (molecular weight～1,300,000) mixes with this matrix solution.

Embodiment D326

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D327

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, tartaric acid is mixed with this matrix solution.

Embodiment D328

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, niter cake is mixed with this matrix solution.

Embodiment D329

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the bay alginic acid ester is mixed with this matrix solution.

Embodiment D330

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, L-lysine is mixed with this matrix solution.

Embodiment D331

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the guanidinesalt hydrochlorate is mixed with this matrix solution.

Embodiment D332

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea and sodium chloride are mixed with this matrix solution.

Embodiment D333

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, urea is mixed with this matrix solution.

Embodiment D334

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Choline Chloride is mixed with this matrix solution.

Embodiment D335

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, the D-gucosamine is mixed with this matrix solution.

Embodiment D336

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.To gather then ,-L-ε-lysine mixes with this matrix solution.

Embodiment D337

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine, sodium chloride and potassium chloride are mixed with this matrix solution.

Embodiment D338

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and aluminum sulfate (alum) are mixed with this matrix solution.

Embodiment D339

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and potassium chloride are mixed with this matrix solution.

Embodiment D340

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, glycine and gluconic acid sodium salt are mixed with this matrix solution.

Embodiment D341

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, polymine is mixed with this matrix solution.

Embodiment D342

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, will gather grape amine sugar mixes with this matrix solution.

Embodiment D343

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, Polyornithine is mixed with this matrix solution.

Embodiment D344

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, magnesium chloride is mixed with this matrix solution.

Embodiment D345

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, lactalbumin (34% concentrate) is mixed with this matrix solution.

Embodiment D346

The curculin of 50-200mg is dissolved in one liter of water by carbon treatment, and adds phosphoric acid (75%) to reaching till 2.4 and 2.5 pH value.Then, fumaric acid, malic acid and tartaric acid are mixed with this matrix solution.

E. embodiment E group

The temper that proposes in the embodiment E group can be with other compound of finding in the edible constituent and with constituting total amount 100 weight %.Can be forms such as solid, solid, gas, gel with the compound of temper that is proposed and usefulness with agent agent as this temper.Except the temper that is provided, for example can use water (for example, carbonated water, water or non-carbonated water) by carbon treatment, flavouring agent and/or and/or acidulant form total amount 100 weight %.

Embodiment E 1

REBA, 0.02% flavouring agent and 0.5% Tagatose in conjunction with the constituent that comprises 3.5% erythritol, 400ppm.

Embodiment E 2

REBA, 0.0015% flavouring agent and 0.5% Tagatose in conjunction with the constituent that comprises 3.5% erythritol, 400ppm.

Embodiment E 3

REBA, 0.0033% flavouring agent and 0.5% Tagatose in conjunction with the constituent that comprises 3.5% erythritol, 400ppm.

Embodiment E 4

REBA in conjunction with the constituent that comprises 3.4% sucrose, 3.5% erythritol and 180ppm.

Embodiment E 5

In conjunction with the constituent that comprises 5% sucrose, 3.5% erythritol, and the REBA of 100ppm.

Embodiment E 6

Constituent, 0.75% glycine, the KCl of 250ppm and the KH of 650ppm in conjunction with the REBA that comprises 360ppm ₂PO ₄

Embodiment E 7

REBA, 0.75% fructose, the KCl of 250ppm and the KH of 650ppm in conjunction with the constituent that comprises 3.5% erythritol, 320ppm ₂PO ₄

Embodiment E 8

In conjunction with the REBA of the constituent that comprises 3.5% erythritol, 360ppm and the FibergumP of 400ppm (Arabic gum ((acacia seyal)).

Embodiment E 9

In conjunction with the constituent that comprises 3.3% sucrose, 3.5% erythritol, and the REBA of 160ppm.

Embodiment E 10

In conjunction with the constituent that comprises 5% sucrose, 3.5% erythritol, and the REBA of 90ppm.

Embodiment E 11

REBA in conjunction with constituent that comprises 65ppm glutamic acid and 580ppm.

Embodiment E 12

REBA and flavouring agent in conjunction with the constituent that comprises the 0.7ppm oleanolic acid, 3.5% erythritol, 580ppm.

Embodiment E 13

REBA in conjunction with constituent that comprises 0.2% Tagatose and 580ppm.

Embodiment E 14

In conjunction with the flavouring agent of the constituent that comprises 0.2% Tagatose, 0.6ppm, with the REBA of 580ppm.

Embodiment E 15

In conjunction with the constituent that comprises 3.5% erythritol, and the REBA of 580ppm.

Embodiment E 16

REBA in conjunction with constituent that comprises 0.005% flavouring agent and 580ppm.

Embodiment E 17

In conjunction with constituent that comprises 20ppm arrowroot glucin (talin) and the REBA of 580ppm.

Embodiment E 18

In conjunction with constituent that comprises 30ppm oranges and tangerines extract and the REBA of 580ppm.

Embodiment E 19

In conjunction with constituent that comprises 0.1 to, 0.05% flavouring agent and the REBA of 580ppm.

Embodiment E 20

REBA in conjunction with constituent that comprises 0.033 momordica grosvenori sweetening agent and 580ppm.

Embodiment E 21

REBA in conjunction with constituent that comprises the 3ppm flavouring agent and 580ppm.

Embodiment E 22

REBA in conjunction with constituent that comprises the 0.004ppm bigarabe and 580ppm.

Embodiment E 23

REBA in conjunction with constituent that comprises 0.004% bigarabe and 580ppm.

Embodiment E 24

REBA in conjunction with constituent that comprises the 2ppm heptadienal and 580ppm.

Embodiment E 25

In conjunction with constituent that comprises 0.33% tartaric acid (frutaric acid) and the REBA of 580ppm.

Embodiment E 26

In conjunction with comprising 1, the constituent of 400ppm Choline Chloride and the REBA of 580ppm.

Embodiment E 27

In conjunction with the REBA that comprises 0.1% colloid and 580ppm.

Embodiment E 28

REBA in conjunction with constituent that comprises 0.033% flavouring agent and 580ppm.

Embodiment E 29

REBA in conjunction with constituent that comprises 0.15% flavouring agent and 580ppm.

Embodiment E 30

REBA in conjunction with constituent that comprises 0.1% polyhydric alcohol and 580ppm.

Embodiment E 31

In conjunction with the butanedioic acid of the constituent that comprises 3.5% erythritol, 65ppm and the flavouring agent of 3ppm.

F. embodiment F group

In conjunction with sweet taste improvement constituent and REBA solution to measure the influence that it stays for sweet taste.Screen initial sample or other dilution, the concentration that is higher than the lowest limit is just distinguished in order, is defined as " near lowest limit concentration " herein.Assess this nearly lowest limit concentration, exceed 6 to 100 times high additive concentration (deciding) on peculiar smell intensity with in horizontal additive concentration (in the middle of this nearly lowest limit concentration and this high concentration agent concentration) influence of staying for REBA solution sweet taste with judgement.

Before adding three kinds of concentration levels, the temper of preparation 500ppm REBA in phosphoric acid solution (75%) makes its pH value be 2.5 or make with citric acid and potassium citrate that its pH value is 3.1 with phosphoric acid.

Use the sweet taste of this REBA solution of sensory evaluation's amount of commenting that the agreement described in the embodiment G group carries out to stay then.

The control group

500ppm REBA is dissolved in one liter of water by carbon treatment, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Recording sweet taste of this control sample, to stay rating be 5.

10g sugar is dissolved in the 100ml water by carbon treatment, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.The sweet taste that records this control sample stays rating system.

The following example F 1-148 illustrates the combination of the rebaudioside A and the sweet taste improvement constituent of the special instantiation according to the present invention.

Embodiment F 1

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the D-fructose of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 2

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2,500ppm to 20, the propane diols of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 3

360ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 35, the erythritol of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 4

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the NaCl with 93ppm to 368ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 5

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 25,000ppm to 50, the NaCl of 000ppm mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment F 6

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1,192ppm to 4, the KCl of 770ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 7

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the NaHSO of 10ppm to 500ppm ₄H ₂O mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 8

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 10,000ppm to 50, the NaH of 000ppm ₂PO ₄H ₂O mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 9

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 10,000ppm to 20, the KH of 000ppm ₂PO ₄Mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 10

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the MgSO of 000ppm ₄Mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 11

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 404ppm to 1, the KAl (SO of 003ppm ₄) ₂(alum) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 12

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KAl (SO of 250ppm ₄) ₂(alum) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 13

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the zinc chloride with 24ppm to 700ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 14

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 450ppm and the KH of 680ppm ₂PO ₄Mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 15

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the Choline Chloride with 470ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 16

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1,175ppm to 1, the Choline Chloride of 400ppm mixes with this matrix solution.It is 2.5 that the sweet taste that records this solution stays rating.

Embodiment F 17

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 50ppm to 1, the maltonic acid of 000ppm, Na salt mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 18

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 50ppm to 1, the maltonic acid of 000ppm, K salt mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 19

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the guanidine HCl with 10ppm to 33ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 20

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 500ppm to 2, the Potassium Benzoate of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 21

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3,500ppm to 7, the D-gucosamine HCl of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 22

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the fumaric acid with 647ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 23

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the malic acid with 887ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 24

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the malic acid with 150ppm to 200ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 25

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2, the malic acid of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 26

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the tartaric acid with 813ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 27

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the citric acid with 50ppm to 200ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 28

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the citric acid of 171ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 29

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the citric acid of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 30

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 50ppm to 1, the adipic acid of 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 31

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the adipic acid of 400ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 32

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2, the ascorbic acid of 553ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 33

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the tannic acid with 200ppm to 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 34

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 15, the glycine of 000ppm mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 35

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.5. find that this temper has like sugared flavor characteristics.

Embodiment F 36

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 7, the glycine of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 37

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the L-alanine of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 38

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2,500ppm and 7,000ppm to 10, the L-alanine of 000ppm is dissolved in its indivedual matrix solutions.The sweet taste that records this two solution stays and is 3.Find that this temper has like sugared flavor characteristics.

Embodiment F 39

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5,000ppm to 25, the L-serine of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 40

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 150ppm to 15, the L-threonine of 000ppm mixes in its indivedual matrix solutions.It is 4 that the sweet taste that records these solution stays.

Embodiment F 41

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2,500ppm and 10, the Beta-alanine of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Found that this combination has like sugared feature.

Embodiment F 42

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the Beta-alanine of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 43

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 100ppm to 10, γ-Gamma Amino Butyric Acid of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 44

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the γ-Gamma Amino Butyric Acid with 10ppm to 100ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 45

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the L-asparatate with 100ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 46

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the L-asparatate of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 47

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 4, the L-glutamic acid of 000ppm, Na salt mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 48

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the L-lysine with 150ppm to 750ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 49

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the L-lysine of 500ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 50

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the glycine of 000ppm and 2, the L-alanine of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 51

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm and 3, the L-alanine of 750ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 52

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the dioctyl sodium sulfosuccinate with 150ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 53

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, the hexadecylpyridinium chloride of 10ppm to 40ppm is mixed with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 54

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, the hexadecylpyridinium chloride of 0.4ppm to 10ppm is mixed with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 55

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the softex kw with 20ppm to 63ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 56

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2, the sucrose oleate of 500ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 57

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the sucrose oleate with 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 58

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 20ppm to 5, the sucrose stearate of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 59

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the polysorbate20 with 300ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 60

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the polysorbate80 with 600ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 61

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with lecithin (the HLB value: 9.0) mix of 500ppm with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 62

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the polymine of 5ppm to 50ppm (in water 50%) is mixed with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 63

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 80ppm to 200ppm poly--the L-ornithine mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 64

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 400ppm poly--the L-ornithine mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 65

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm poly--L-α-lysine (MW 1,300,000) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 66

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 400ppm poly--L-α-lysine (MW 1,300,000) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 67

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm poly--L-α-lysine (MW 1,500) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 68

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 400ppm poly--L-α-lysine (MW 1,500) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 69

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 40ppm to 200ppm poly--L-α-lysine (MW 25,200) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 70

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm poly--L-α-lysine, MW 6,000 mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 71

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 400ppm poly--L-α-lysine, MW 6,000 mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 72

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm poly--L-α-lysine (MW 63,000) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 73

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 400ppm poly--L-α-lysine (MW 63,000) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 74

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 300ppm poly--L-α-lysine (MW 83000) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 75

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 40ppm poly--L-α-lysine (MW 83,000) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 76

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 10ppm to 1,000ppm poly--L-ε-lysine mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 77

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 502ppm poly--L-ε-lysine (25% solution) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 78

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 50ppm poly--L-ε-lysine (25% solution) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 79

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 10ppm to 1, the poly-grape amine sugar of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 80

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the bovine serum albumin(BSA) of 000ppm (BSA) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 81

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm to 5, the lactalbumin of 000ppm (34% concentrate) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 82

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm to 5, the serum protein hydrolysate of 000ppm (90%) mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 83

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 7, the L-of 500ppm alanyl-L-glutamine mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 84

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 15, the KAl (SO of the glycine of 000ppm and 375ppm ₄) ₂12H ₂O (alum) mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 85

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5, the urea of 000ppm and the sodium chloride of 584ppm mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 86

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the urea of 500ppm and the sodium chloride of 584ppm mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 87

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm and 60ppm to 90ppm poly--L-α-lysine mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 88

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm and 10ppm poly--L-ε-lysine mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 89

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm and the potassium chloride of 119ppm mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 90

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 15, the glycine of 000ppm and the potassium chloride of 239ppm mix with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 91

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the glycine of 750ppm and the sodium chloride of 238ppm mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 92

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3, the KCl of the glycine of 750ppm, the NaCl of 43ppm and 51ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 93

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 15, the glycine of 000ppm and the gluconic acid sodium salt of 501ppm mix with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 94

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the bay alginic acid ester of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 95

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2, the L-alanine and 5 of 500ppm, the fructose of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 96

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, the tartaric acid (fruitaric acid) of 164ppm to 540ppm is mixed with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 97

360ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3,750ppm glycine and 35, the erythritol of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 98

360ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 35, the erythritol of 000ppm, 3, the glycine of 750ppm, the KCl of 450ppm, the KH of 680ppm ₂PO ₄With 1, the Choline Chloride of 175ppm mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 99

360ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2, the L-alanine, 5 of 500ppm, the fructose of 000ppm and 35, the erythritol of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 100

360ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 35, the erythritol of 000ppm, 3, the KH of the glycine of 750ppm, the KCl of 450ppm and 680ppm ₂PO ₄Mix with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 101

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 625ppm to 10, the D-Tagatose of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 102

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 625ppm to 20, the trehalose of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 103

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1,250ppm to 20, the FOS of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 104

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, the Arabic gum (gum acacia senegal) of 25ppm to 800ppm is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 105

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 1, the FOS of 000ppm (55%) mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.Find that this temper has like sugared flavor characteristics.

Embodiment F 106

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 625ppm to 10, the ethanol of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 107

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 312ppm to 10, the propane diols of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 108

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, with 312ppm to 10, the beta-schardinger dextrin-of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 109

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the NaCl with 37ppm to 600ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 110

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the KCl with 37ppm to 600ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 111

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KH of 37ppm to 600ppm ₂PO ₄Mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 112

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the MSG with 16ppm to 206ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 113

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the AMP with 12ppm to 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 114

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 125ppm to 4, the gluconic acid sodium salt of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 115

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, with 31ppm to 1, the potassium tartrate of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 116

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 31ppm to 1, the sodium tartrate of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 117

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 200ppm to 1, the malic acid of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 118

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 2 of 31ppm to 500ppm, the 4-protocatechuic acid mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 119

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the caffeic acid with 28ppm to 900ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 120

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the chlorogenic acid with 25ppm to 400ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 121

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the D/L-alanine with 25ppm to 400ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 122

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the threonine with 25ppm to 800ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 123

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 312ppm to 10, the taurine of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 124

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 312ppm to 10, the glycine of 000ppm mixes with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 125

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the naringin with 3ppm to 100ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 126

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the quinine of 0.3ppm to 10ppm is mixed with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 127

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, the viridiflorol with 0.3ppm to 10ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 128

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 31ppm to 1, the Polyphenon 60 of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 129

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 31ppm to 1, the hydroxyl citric acid of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 130

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 300ppm to 10, the gucosamine HCl of 000ppm mixes with this matrix solution.It is 4 that the sweet taste that records this solution stays rating.

Embodiment F 131

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 31ppm to 1, the salicylic acid of 000ppm mixes with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 132

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 5% sucrose, 3.5% erythritol, and the 0.75%D-Tagatose mixes with this matrix solution.It is 0 that the sweet taste that records this solution stays rating.

Embodiment F 133

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 5% sucrose is mixed with this matrix solution with the 0.75%D-Tagatose.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 134

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with 3.3% sucrose, 3.5% erythritol, and the 0.75%D-Tagatose mixes with this matrix solution.It is 1 that the sweet taste that records this solution stays rating.

Embodiment F 135

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 3.3% sucrose is mixed with this matrix solution with the 3.5%D-Tagatose.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 136

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 5% sucrose is mixed with this matrix solution with 3.5% erythritol.It is 0 that the sweet taste that records this solution stays rating.

Embodiment F 137

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 5% sucrose is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 138

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 3.3% sucrose is mixed with this matrix solution with 3.5% erythritol.It is 1 that the sweet taste that records this solution stays rating.

Embodiment F 139

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 3.30% sucrose is mixed with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 140

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 3.5% erythritol, 0.75% glycine, 250ppm, the KH of 650ppm ₂PO ₄Mix with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 141

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 0.75% glycine, 250ppm, the KH of 650ppm ₂PO ₄Mix with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 142

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 3.5% erythritol, 0.75% fructose, 250ppm, the KH of 650ppm ₂PO ₄Mix with this matrix solution.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 143

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 0.75% fructose, 250ppm and the KH of 650ppm ₂PO ₄Mix with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 144

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, 3.5% erythritol is mixed with this matrix solution with the Arabic gum (gum acacia senegal) of 400ppm.It is 2 that the sweet taste that records this solution stays rating.

Embodiment F 145

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, the Arabic gum (gum acaciasenegal) of 400ppm is mixed with this matrix solution.It is 3 that the sweet taste that records this solution stays rating.

Embodiment F 146

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, with the KCl of 3.5% erythritol, 0.5% glycine, 250ppm, the KH of 650ppm ₂PO ₄Mix with this matrix solution with the 0.25%D-alanine.It is 1 that the sweet taste that records this solution stays rating.

Embodiment F 147

500ppm REBA is dissolved in one liter by carbon treatment in the water, and add phosphoric acid (75%) reach 2.4 and 2.5 to its pH value between till.Then, will be then, with the KCl of 0.5% glycine, 250ppm, the KH of 650ppm ₂PO ₄Mix with this matrix solution with the 0.25%D-alanine.It is 3 that the sweet taste that records this solution stays rating.

The following example G1-G3, H1-H3, I, J1-J3 and K lift the row explanation according to the present invention special instantiation make the method for purified rebaudioside A:

G. embodiment G organizes

Table 3: embodiment G1-3 gathers

	Undressed rebaudioside A (g)	Ethanol (95%) (mL)	Solvent methanol (99%) (mL)	Water (mL)	Heating T (℃)	Dry T (℃)	Productive rate (g)	HPLC purity (wt/wt%)
									G1	400	1200	400	320	50	50	130	98.9
G2	100	320	120	50	30-40	60	72	98.3
									G3	50	160	60	25	～30	60	27.3	98.2

Embodiment G1

Obtain undressed rebaudioside A (purity 77.4%) mixture from commercially available source.Benchmark with moisture 4.7% uses the HPLC identification and represents these impurity (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other stevioside glycoside 2,3.0% rebaudioside D, 4.9% rebaudioside B, the two candy glycosides (steviolbioside) of 0.3% stevia rebaudianum) deal.

In conjunction with undressed rebaudioside A (400g), ethanol (95%, 1200mL), methyl alcohol (99%, 400mL) with water (320mL) and be heated to 50 ℃ 10 minutes.Should clean and clear solution be cooled to 22 ℃ 16 hours.Filter white crystals, clean twice with ethanol (2 * 200mL, 95%), and in vacuum drying oven under decompression (20mm) with 50 ℃ of dry 16-24 hours.

The final constituent of the pure rebaudioside A of this essence (130g) comprises the two candy glycosides (steviolbioside) of 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other stevioside glycoside, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% stevia rebaudianum, and it all by weight.

Embodiment G2

Obtain undressed rebaudioside A (80.37%) from commercially available source.Use the HPLC identification and represent these impurity (but 6.22% stevioside, 2.28% rebaudioside C, 0.35% Dole's glycosides (dulcoside), 0.78% rebaudioside F, 0.72% other stevioside glycoside, 3.33% rebaudioside B, the two candy glycosides (steviolbioside) of 0.07% stevia rebaudianum) deal with the benchmark of moisture 3.4%.

In conjunction with undressed rebaudioside A (100g), ethanol (95%, 320mL), methyl alcohol (99%, 120mL) with water (50mL) and be heated to 30-40 ℃ 10 minutes.Should clean and clear solution be cooled to 22 ℃ 16 hours.Filter white crystals, clean twice with ethanol (2 * 50mL, 95%).Ethanol (95%, 1320mL) in this wet cake of pulp (88g) 16 hours, filter and with ethanol (95%, 2 * 100mL) cleans it, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours.

The final constituent of the pure rebaudioside A of this essence (72g) comprises 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebaudioside D and 1.09% rebaudioside B.Do not detect the two candy glycosides (steviolbioside) of stevia rebaudianum with HPLC.

Embodiment G3

Obtain undressed rebaudioside A (80.37%) by commercially available source.Use the HPLC identification and represent the deal of these impurity (but 6.22% stevioside, 2.28% rebaudioside C, 0.35% Dole's glycosides (dulcoside), 0.78% rebaudioside F, 0.72% other stevioside glycoside, 3.33% rebaudioside B, the two candy glycosides (steviolbioside) of 0.07% stevia rebaudianum) with the benchmark of moisture 3.4%.

In conjunction with undressed rebaudioside A (50g), ethanol (95%, 160mL), methyl alcohol (99%, 60mL) with water (25mL), and be heated to about 30 ℃ 10 minutes.Should clean and clear solution be cooled to 22 ℃ 16 hours.Filter white crystals, clean twice with ethanol (2 * 25mL, 95%).Methyl alcohol (99%, 600mL) in this wet cake of pulp (40g), filter and with methyl alcohol (99%, 2 * 25mL) cleans it, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours.

The final constituent of the pure rebaudioside A of this essence (27.3g) comprises 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebaudioside D and 1.03% rebaudioside B.Do not detect the two candy glycosides (steviolbioside) of stevia rebaudianum with HPLC.

H. embodiment H organizes

Table 4: embodiment H1-H3 gathers

Embodiment H1

In conjunction with undressed rebaudioside A (purity 80.37%, 5g), ethanol (95%, 15mL), the mixture of methyl alcohol (5mL) and water (3.5mL) and being heated to refluxed 10 minutes.Should clean and clear solution be cooled to 22 ℃ 16 hours, during stirred.Filter this white crystals product, with ethanol: methyl alcohol (5.0mL, 3: 1v/v) mixture cleans twice, and in vacuum drying oven under decompression (20mm) with 50 ℃ of dry 16-24 hours, obtain the purified product of 2.6g (measuring＞99%) with HPLC.

Embodiment H2

In conjunction with undressed rebaudioside A (purity 80.37%, 5g), ethanol (95%, 15mL), the mixture of methyl alcohol (5mL) and water (4.0mL) and being heated to refluxed 10 minutes.Should clean and clear solution be cooled to 22 ℃ 16 hours, during stirred.Filter this white crystals product, with ethanol: methyl alcohol (5.0mL, 3: 1v/v) mixture cleans twice, and in vacuum drying oven under decompression (20mm) with 50 ℃ of dry 16-24 hours, obtain the purified product of 2.3g (measuring＞99%) with HPLC.

Embodiment H3

In conjunction with undressed rebaudioside A (purity 80.37%, 5g), ethanol (95%, 16mL), the mixture of methyl alcohol (6mL) and water (2.5mL) and being heated to refluxed 10 minutes.Should clean and clear solution be cooled to 22 ℃ 2 hours.At this moment, begin to occur crystallization.Under room temperature, stirred this mixture 16 hours.Filter this white crystals product, with ethanol: methyl alcohol (5.0mL, 8: 3v/v) mixture cleans twice, and in vacuum drying oven under decompression (20mm) with 50 ℃ of dry 16-24 hours, obtain the purified product of 3.2g (measuring＞98%) with HPLC.

I. example I group

Table 5: the gathering of example I

In conjunction with undressed rebaudioside A (purity 80.37%, 50g), ethanol (95%, 160mL) with the mixture of water (40mL), and be heated to and refluxed 30 minutes.This mixture was cooled to environment temperature 16-24 hour.Filter this white crystals product, with ethanol (95%, 25mL) clean twice, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours, obtain the purified product (measuring＞99.5%) of 19.8g with HPLC.

J. embodiment J organizes

Table 6: embodiment J1-J3 gathers

	Undressed rebaudioside A (g)	Ethanol (95%) (mL)	Organic cosolvent (mL)	Water (mL)	Methyl alcohol slurry (mL)	Productive rate (g)	HPLC purity (%)
								J1	50	160	Methyl alcohol (60)	25	200	12.7	＞97
J2	50	160	Methyl alcohol (60)	25	300	18.6	＞97
								J3	50	160	Methyl alcohol (60)	25	350	22.2	＞97

Embodiment J1

In 22 ℃ by stir in conjunction with undressed rebaudioside A (purity 41%, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) with the mixture of water (25mL).Go out white product in 5-20 hour intercrystalline.This mixture stirred 48 hours again.Filter this white crystals product, and (95%, 25mL) cleaning is twice with ethanol.Then at methyl alcohol (99.8%, this wet cake of pulp 16 hours 200mL), filter and with methyl alcohol (99.8%, 25mL) clean twice, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours, obtain the purified product of 12.7g (measuring＞97%) with HPLC.

Embodiment J2

In 22 ℃ by stir in conjunction with undressed rebaudioside A (purity 48%, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) with the mixture of water (25mL).Go out white product in 3-6 hour intercrystalline.This mixture stirred 48 hours again.Filter this white crystals product, and (95%, 25mL) cleaning is twice with ethanol.Then at methyl alcohol (99.8%, this wet cake of pulp 16 hours 300mL), filter and with methyl alcohol (99.8%, 25mL) clean twice, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours, obtain the purified product of 18.6g (measuring＞97%) with HPLC.

Embodiment J3

In 22 ℃ by stir in conjunction with undressed rebaudioside A (purity 55%, 50g), ethanol (95%, 160mL), methyl alcohol (99.8%, 60mL) with the mixture of water (25mL).Go out white product in 15-30 minute intercrystalline.This mixture stirred 48 hours again.Filter this white crystals product, and (95%, 25mL) cleaning is twice with ethanol.Then at methyl alcohol (99.8%, this wet cake of pulp 16 hours 350mL), filter and with methyl alcohol (99.8%, 25mL) clean twice, and in vacuum drying oven under decompression (20mm) with 60 ℃ of dry 16-24 hours, obtain the purified product of 22.2g (measuring＞97%) with HPLC.

K. embodiment K

By stirring this mixture 5 minutes at 40 ℃, preparation is at the solution (12.5gm rebaudioside A concentration 25% in 50mL distilled water) of the rebaudioside A in dual distilled water (measuring purity＞97% with HPLC).With this clean and clear solution of Lab-Plant spray dryer SD-04 instrument (Lab-PlantLtd. of Britain West Yorkshire) spray-drying, form amorphous phase rebaudioside A allopatric polymorphism thing immediately.Via feed pump with this solution feed to the nozzle atomization device, it helps by fixing nitrogen/air stream, this solution mist is changed into the spraying of drop.Under the controlled temperature conditions (about 90 to 97 ℃) of this hothouse and flow conditions, from these drop transpiring moistures and form drying particulate.This dried powder (11-12g) is to discharge continuously and be collected in one bottle from this hothouse.Record its solution degree＞35.0% in water under the room temperature.

Though describe the present invention in detail with particular embodiment, the personage who is familiar with present technique is easy to conceive the substitute of these instantiations, variation or its equivalent when understanding preamble.Therefore, scope of the invention system is by appendix claim equivalent evaluation any with it.

Claims (158)

1. sweetener constituent, it comprises:

At least a efficiency natural sweetener, at least a through improvement efficiency natural sweetener or its combination; And

At least a sweet taste improvement constituent, it is to be selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

2. as the sweetener constituent of claim 1,

Wherein the amount of this at least a sweet taste improvement constituent in this sweetener constituent can make this sweetener constituent give the osmotic pressure of the aqueous solution of this sweetener constituent from 10mOsmole/L to 500mOsmole/L, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

3. as the sweetener constituent of claim 1, wherein this at least a sweet taste improvement constituent provides than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent more as the flavor variations shape exterior feature of sugar this sweetener constituent.

4. as the sweetener constituent of claim 1, wherein this at least a sweet taste improvement constituent provides than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent more as the temporal profile of sugar this sweetener constituent.

5. as the sweetener constituent of claim 1, comprise at least a second sweet taste improvement constituent in addition, it is different with this first sweet taste improvement constituent, and is to be selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

6. as the sweetener constituent of claim 5,

Wherein this at least a first sweet taste improvement constituent can make this sweetener constituent give the osmotic pressure of the aqueous solution of this sweetener constituent from 10mOsmole/L to 500mOsmole/L with the amount of this at least a second sweet taste improvement constituent in this sweetener constituent, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

7. as the sweetener constituent of claim 1, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

8. as the sweetener constituent of claim 1, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

9. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

10. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

11. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

12. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

13. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

14. as the sweetener constituent of claim 8, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

15. as the sweetener constituent of claim 5, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

16. as the sweetener constituent of claim 5, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

17. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

18. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

19. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

20. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

21. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

22. as the sweetener constituent of claim 16, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

23. as the sweetener constituent of claim 1, wherein the system polyalcohol is formed in this at least a first sweet taste improvement.

24. as the sweetener constituent of claim 23, wherein this polyalcohol comprises erythritol.

25. as the sweetener constituent of claim 23, wherein this polyalcohol comprises xylitol.

26. as the sweetener constituent of claim 1, wherein this at least a sweet taste improvement constituent comprises at least a amino acid.

27. as the sweetener constituent of claim 32, wherein this at least a amino acid comprises glycine, alanine, proline, hydroxyproline, glutamine or its combination.

28. as the sweetener constituent of claim 1, wherein the system polyaminoacid is formed in this at least a first sweet taste improvement.

29. as the sweetener constituent of claim 28, wherein this at least a polyaminoacid comprises poly--L-asparatate, poly--L-α-lysine, poly--L-ε-lysine, poly--L-α-ornithine, poly--ε-ornithine, poly--the L-arginine, its esters or its combination.

30. as the sweetener constituent of claim 1, wherein system saccharic acid or its salt are formed in this at least a first sweet taste improvement.

31. as the sweetener constituent of claim 1, wherein the system inorganic acid is formed in this at least a first sweet taste improvement.

32. as the sweetener constituent of claim 1, wherein the system bitter compounds is formed in this at least a first sweet taste improvement.

33. as the sweetener constituent of claim 1, wherein system astringent taste compound is formed in this at least a first sweet taste improvement.

34. as the sweetener constituent of claim 1, wherein system protein or protein hydrolysate are formed in this at least a first sweet taste improvement.

35. as the sweetener constituent of claim 1, wherein the system interfacial agent is formed in this at least a first sweet taste improvement.

36. as the sweetener constituent of claim 1, wherein the system emulsifying agent is formed in this at least a first sweet taste improvement.

37. as the sweetener constituent of claim 1, wherein the system flavonoids is formed in this at least a first sweet taste improvement.

38. as the sweetener constituent of claim 1, wherein system alcohol is formed in this at least a first sweet taste improvement.

39. as the sweetener constituent of claim 1, wherein this at least a first sweet taste improvement constituent comprises at least a inorganic salts.

40. as the sweetener constituent of claim 39, wherein these at least a inorganic salts comprise sodium salt, sylvite, calcium salt or magnesium salts.

41. as the sweetener constituent of claim 39, it comprises at least a inorganic phosphate in addition.

42. as the sweetener constituent of claim 41, wherein this at least a inorganic phosphate comprises sodium phosphate, potassium phosphate, calcium phosphate or magnesium phosphate.

43. as the sweetener constituent of claim 39, it comprises at least a butter in addition.

44. as the sweetener constituent of claim 43, wherein this at least a butter comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride.

45. as the sweetener constituent of claim 1, wherein this at least a sweet taste improvement constituent comprises at least a carbohydrate.

46. as the sweetener constituent of claim 45, wherein this at least a carbohydrate comprises sucrose, high-fructose corn syrup, glucose or sucrose.

47. as the sweetener constituent of claim 46, wherein the amount of this at least a carbohydrate in this sweetener constituent is the about 10 of this constituent, 000ppm is to about 80,000ppm.

48. as the sweetener constituent of claim 1, wherein the system synthetic sweetener is formed in this at least a first sweet taste improvement.

49. as the sweetener constituent of claim 48, wherein this at least a synthesizing efficient sweetener comprises asccharin or vinegar sultone potassium or other salt.

50. as the sweetener constituent of claim 49, wherein the amount of this at least a synthetic sweetener in this sweetener constituent is that about 10ppm of this constituent is to about 100ppm.

51. sweetener constituent as claim 1, wherein the system polymer is formed in this at least a first sweet taste improvement, and it is to be selected from poly--L-α-lysine, poly--L-ε-lysine, poly--L-α-ornithine, poly--ε-ornithine, polymine, poly-grape amine sugar, sucrose ester, sorbate, sorbitol anhydride, sorbitan ester, anionic cleaning agents, poly-sorbitol ester, the poly-ethyl sorbitan ester of stretching, propane diols one ester, monoglyceride, polyglycerol ester, polyvinyl ester, complex ester, cationic detergent, Arabic gum (gum acaciasenegal), Arabic gum (gum acacia seyal), anionic polymer, polyethylene glycol, lecithin, phosphoinositide ester and saponin.

52. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, and this at least a second sweet taste improvement constituent comprises amino acid.

53. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises carbohydrate, and wherein this at least a second sweet taste improvement constituent comprises amino acid.

54. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises carbohydrate, and this at least a second sweet taste improvement constituent comprises inorganic salts.

55. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises inorganic salts, and this at least a second sweet taste improvement constituent comprises amino acid.

56. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises protein or protein hydrolysate, and this at least a second sweet taste improvement constituent comprises amino acid.

57. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, and this at least a second sweet taste improvement constituent comprises protein or protein hydrolysate.

58. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, and this at least a second sweet taste improvement constituent comprises carbohydrate.

59. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, and this at least a second sweet taste improvement constituent comprises inorganic salts.

60. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, and this at least a second sweet taste improvement constituent comprises polymer.

61. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises bitter compounds, and this at least a second sweet taste improvement constituent comprises inorganic salts.

62. as the sweetener constituent of claim 5, wherein this at least a first sweet taste improvement constituent comprises amino acid, and this at least a second sweet taste improvement constituent comprises polyaminoacid.

63. sweetener constituent as claim 5, it comprises at least a the 3rd sweet taste improvement constituent in addition, it is different with this at least a first sweet taste improvement constituent and this at least a second sweet taste improvement constituent, and wherein this at least a the 3rd sweet taste improvement composition system is selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

64. as the sweetener constituent of claim 63, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, this at least a second sweet taste improvement constituent comprises carbohydrate, and this at least a the 3rd sweet taste improvement constituent comprises inorganic salts.

65. as the sweetener constituent of claim 63, wherein this at least a first sweet taste improvement constituent comprises carbohydrate, this at least a second sweet taste improvement constituent comprises amino acid, and this at least a the 3rd sweet taste improvement constituent comprises inorganic salts.

66. as the sweetener constituent of claim 63, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, this at least a second sweet taste improvement constituent comprises amino acid, and this at least a the 3rd sweet taste improvement constituent comprises carbohydrate.

67. as the sweetener constituent of claim 63, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, this at least a second sweet taste improvement constituent comprises amino acid, and this at least a the 3rd sweet taste improvement constituent comprises inorganic salts.

68. sweetener constituent as claim 63, it comprises at least a the 4th sweet taste improvement constituent in addition, it is and this at least a first sweet taste improvement constituent, this at least a second sweet taste improvement constituent and this at least a the 3rd sweet taste improvement constituent difference, and wherein this at least a the 4th sweet taste improvement composition system is selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

69. sweetener constituent as claim 68, wherein this at least a first sweet taste improvement constituent comprises polyalcohol, this at least a second sweet taste improvement constituent comprises amino acid, this at least a the 3rd sweet taste improvement constituent comprises inorganic salts, and this at least a the 4th sweet taste improvement constituent comprises acylate.

70. one kind makes the efficiency natural sweetener have more temporal profile as sugar, wide or this two method more as the flavor variations shape of sugar, it comprises in conjunction with at least a efficiency natural sweetener, at least a through improvement efficiency natural sweetener or its combination and at least a sweet taste improvement constituent, this sweet taste improvement is formed system and is selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

71. method as claim 70, wherein this at least a sweet taste improvement constituent is added into this efficiency natural sweetener and/or the amount in improvement efficiency natural sweetener can make this efficiency natural sweetener and/or give the osmotic pressure of the aqueous solution of this combination from 10mOsmole/L to 500mOsmole/L through improvement efficiency natural sweetener and the combination that at least a sweet taste is improved constituent, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

72. as the method for claim 70, wherein this at least a sweet taste improvement constituent makes this efficiency natural sweetener and/or has more flavor variations shape exterior feature as sugar through the combination of improvement efficiency natural sweetener and at least a sweet taste improvement constituent than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improveing the efficiency natural sweetener.

73. as the method for claim 70, wherein this at least a sweet taste improvement constituent makes this efficiency natural sweetener and/or has more temporal profile as sugar through the combination of improvement efficiency natural sweetener and at least a sweet taste improvement constituent than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improveing the efficiency natural sweetener.

74. method as claim 70, it comprises that in addition at least a second sweet taste improvement constituent different with this first sweet taste improvement constituent improved constituent with this at least a efficiency natural sweetener and this at least a sweet taste to be combined, and this second sweet taste improvement is formed system and is selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

75. method as claim 74, wherein at least a efficiency natural sweetener and/or at least a amount of improveing constituent through improvement efficiency natural sweetener, this at least a first sweet taste improvement constituent and this at least a second sweet taste can make this efficiency natural sweetener and/or give the osmotic pressure of the aqueous solution of this combination from 10mOsmole/L to 500mOsmole/L through the combination of improvement efficiency natural sweetener, at least a first sweet taste improvement constituent and at least a second sweet taste improvement constituent, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

76. as the method for claim 70, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

77. as the method for claim 70, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

78. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

79. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

80. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

81. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

82. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

83. as the method for claim 77, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

84. as the method for claim 77, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

85. as the method for claim 77, wherein the system polyalcohol is formed in this at least a first sweet taste improvement

86. as the method for claim 85, wherein this polyalcohol comprises erythritol.

87. as the method for claim 85, wherein this polyalcohol comprises xylitol.

88. as the method for claim 77, wherein this at least a sweet taste improvement constituent comprises at least a amino acid.

89. as the method for claim 88, wherein this at least a amino acid comprises glycine, alanine, proline, hydroxyproline, glutamine or its combination.

90. as the method for claim 77, wherein the system polyaminoacid is formed in this at least a first sweet taste improvement.

91. as the method for claim 89, wherein this at least a polyaminoacid comprises poly--L-asparatate, poly--L-α-lysine, poly--L-ε-lysine, poly--L-α-ornithine, poly--ε-ornithine, poly--the L-arginine, its esters or its combination.

92. as the method for claim 77, wherein this at least a first sweet taste improvement constituent comprises at least a inorganic salts.

93. as the method for claim 92, wherein these at least a inorganic salts comprise sodium salt, sylvite, calcium salt or magnesium salts.

94. as the method for claim 92, it comprises at least a inorganic phosphate in addition.

95. as the method for claim 94, wherein this at least a inorganic phosphate comprises sodium phosphate, potassium phosphate, calcium phosphate or magnesium phosphate.

96. as the method for claim 92, it comprises at least a butter in addition.

97. as the method for claim 96, wherein this at least a butter comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride.

98. as the method for claim 77, wherein this at least a sweet taste improvement constituent comprises at least a carbohydrate.

99. as the method for claim 78, wherein this at least a carbohydrate comprises sucrose, high-fructose corn syrup, glucose or sucrose.

100. as the method for claim 99, wherein the amount of this at least a carbohydrate in this sweetener constituent is the about 10 of this constituent, 000ppm is to about 80,000ppm.

101. as the method for claim 77, wherein the system synthetic sweetener is formed in this at least a first sweet taste improvement.

102. as the method for claim 101, wherein this at least a synthesizing efficient sweetener comprises asccharin or vinegar sultone potassium or other salt.

103. as the method for claim 102, wherein the amount of this at least a synthetic sweetener in this sweetener constituent is that about 10ppm of this constituent is to about 100ppm.

104. as the method for claim 73, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

105. as the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

106. the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

107. as the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

108. as the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

109. as the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

110. as the method for claim 104, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

111. one kind through increasing sweet constituent, it comprises:

A kind ofly increase sweet constituent,

At least a efficiency natural sweetener, at least a through improvement efficiency natural sweetener or its combination; And

At least a sweet taste improvement constituent, it is to be selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

112. as claim 111 through increasing sweet constituent,

Wherein this at least a sweet taste improvement constituent can make this at least a efficiency natural sweetener and/or at least aly give the osmotic pressure of the aqueous solution of this combination from 10mOsmole/L to 500mOsmole/L through improvement efficiency natural sweetener and the combination that at least a sweet taste is improved constituent in this amount in increasing sweet constituent, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

113. as claim 111 through increasing sweet constituent, wherein this at least a sweet taste improvement constituent to this through increase sweet constituent provide than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improvement efficiency natural sweetener more as the flavor variations shape exterior feature of sugar.

114. as claim 111 through increasing sweet constituent, wherein this at least a sweet taste improvement constituent to this through increase sweet constituent provide than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improvement efficiency natural sweetener more as the temporal profile of sugar.

115. as claim 111 through increasing sweet constituent, it comprises at least a second sweet taste improvement constituent in addition, it is different with this first sweet taste improvement constituent, and is to be selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

116. as claim 115 through increasing sweet constituent, wherein at least a efficiency natural sweetener and/or at least a through improvement efficiency natural sweetener, this at least a first sweet taste improvement constituent with should at least a second sweet taste improve being combined in this amount in increasing sweet constituent and can making this combination give the osmotic pressure of the aqueous solution of this combination of constituent from 10mOsmole/L to 500mOsmole/L, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

117. as claim 115 through increasing sweet constituent, wherein this at least a efficiency natural sweetener system is selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

118. as claim 111 through increasing sweet constituent, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

119. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

120. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

121. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

122. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

123. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

124. as claim 118 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

125. as claim 118 through increasing sweet constituent, wherein this can increase sweet composition system and is selected from food, beverage, medicine, tobacco product, nutriment, dental health product and cosmetics.

126. as claim 115 through increasing sweet constituent, wherein this at least a efficiency natural sweetener system is selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

127. as claim 115 through increasing sweet constituent, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

128. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

129. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

130. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

131. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

132. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

133. as claim 127 through increasing sweet constituent, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

134. as claim 127 through increasing sweet constituent, wherein this can increase sweet composition system and is selected from food, beverage, medicine, tobacco product, nutriment, dental health product and cosmetics.

135. one kind makes and increases sweet constituent through efficiency natural and have more temporal profile as sugar, wide or these the two kinds methods that change the shape exterior feature of flavor variations shape, it comprises with at least a efficiency natural sweetener and/or at least aly combines with increasing sweet constituent through improvement efficiency natural sweetener and at least a sweet taste improvement constituent that this at least a sweet taste improvement composition system is selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination

136. as the method for claim 135,

Wherein this at least a efficiency natural sweetener and/or at least a through improvement efficiency natural sweetener with should at least a sweet taste improvement constituent can make this at least a efficiency natural sweetener with this combined amount that can increase sweet constituent and/or at least aly improve the combination of constituent and give the osmotic pressure of the aqueous solution of this combination from 10mOsmole/L to 500mOsmole/L through improveing efficiency natural sweetener and at least a sweet taste, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

137. as the method for claim 135, wherein this at least a sweet taste improvement constituent to this through increase sweet constituent provide than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improvement efficiency natural sweetener more as the flavor variations shape exterior feature of sugar.

138. as the method for claim 135, wherein this at least a sweet taste improvement constituent to this through increase sweet constituent provide than the efficiency natural sweetener that does not contain this at least a sweet taste improvement constituent and/or through improvement efficiency natural sweetener more as the temporal profile of sugar.

139. method as claim 136, it comprises in addition can increase sweet constituent with at least a second sweet taste improvement constituent and this, this at least a efficiency natural sweetener and/or at least a through improvement efficiency natural sweetener and should at least a first sweet taste improve constituent and made up, this at least a second sweet taste improvement constituent is different from first sweet taste improvement constituent, and is to be selected from carbohydrate, polyalcohols, amino acids and corresponding salt thereof, polyaminoacid class and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acids, organic salt, inorganic salts, bitter compounds, flavouring agent, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, synthetic sweetener and its combination.

140. method as claim 139, wherein at least a efficiency natural sweetener and/or at least a combination and this binding capacity through increasing sweet constituent of improveing constituent through improvement efficiency natural sweetener, this at least a first sweet taste improvement constituent and this at least a second sweet taste can make this combination invest the osmotic pressure of the aqueous solution of this combination from 10mOsmole/L to 500mOsmole/L, and

This efficiency natural sweetener and/or be enough to give the maximum sweetness intensities that is equivalent to 10 weight % aqueous sucrose solutions wherein through the improvement amount of efficiency natural sweetener in this aqueous solution.

141. as the method for claim 135, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

142. as the method for claim 135, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

143. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

144. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

145. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

146. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %A.

147. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

148. as the method for claim 142, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

149. as the method for claim 135, wherein this can increase sweet composition system and is selected from food, beverage, medicine, tobacco product, nutriment, dental health product and cosmetics.

150. as the method for claim 139, wherein this at least a efficiency natural sweetener is to be selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding (monatin) and curculin.

151. as the method for claim 139, wherein this at least a efficiency natural sweetener comprises rebaudioside A.

152. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 70 weight %.

153. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 80 weight %.

154. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 90 weight %.

155. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 97 weight %.

156. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 98 weight %.

157. as the method for claim 151, wherein in drying schedule, this rebaudioside A comprises the rebaudioside A of rebaudioside A purity greater than about 99 weight %.

158. as the method for claim 139, wherein this can increase sweet composition system and is selected from food, beverage, medicine, tobacco product, nutriment, dental health product and cosmetics.

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