EP4687488A1

EP4687488A1 - Sweetness and taste improvement of non-sucrose sweeteners with hydroxybenzoic acid

Info

Publication number: EP4687488A1
Application number: EP24781683.8A
Authority: EP
Inventors: Indra Prakash; Tiwari RASHMI
Original assignee: Coca Cola Co
Current assignee: Coca Cola Co
Priority date: 2023-03-24
Filing date: 2024-03-25
Publication date: 2026-02-11
Also published as: CN121398687A; WO2024206222A1

Abstract

Consumables comprising a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener) and at least one hydroxybenzoic acid or salt thereof are provided herein. The consumables have one or more improved properties, for example, an improved sweetness profile, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Description

SWEETNESS AND TASTE IMPROVEMENT OF NON-SUCROSE

SWEETENERS WITH HYDROXYBENZOIC ACID

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority to U.S. Provisional Application No. 63/492,100, filed March 24, 2023, which is incorporated herein in its entirety.

FIELD OF THE INVENTION

Disclosed herein are consumables (e.g., beverages) containing at least one non-sucrose sweetener (e.g., steviol glycoside and/or mogroside sweeteners) and at least one hydroxybenzoic acid (HBA) or salt thereof. Also disclosed are methods of enhancing the sweetness of a consumable (e.g., a beverage), methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables.

BACKGROUND OF THE INVENTION

Natural caloric sugars, such as sucrose, fructose and glucose, are utilized to provide a pleasant taste to beverages, foods, pharmaceuticals, oral hygienic and cosmetic products. Sucrose, in particular, imparts a taste preferred by consumers. Although sucrose provides superior sweetness characteristics, it is caloric. Non-caloric or low caloric sweeteners have been introduced to satisfy consumer demand.

Stevia rebaudiana Bertoni is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America. Its leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines. The plant is commercially cultivated in Japan, Singapore, Taiwan, Malaysia, South Korea, China, Israel, India, Brazil, Australia and Paraguay. The leaves of the plant contain diterpene glycosides in an amount ranging from about 10 to 20% of the total dry weight. These diterpene glycosides are about 150 to 450 times sweeter than sugar. Structurally, the diterpene glycosides are characterized by a single base, steviol, and differ with respect to the presence of carbohydrate residues at positions C13 and Cl 9. Typically, on a dry weight basis, the four major steviol glycosides are dulcoside A (0.3%), rebaudioside C (0.6-1.0%), rebaudioside A (3.8%) and stevioside (9.1%). Other steviol glycosides identified in Stevia extract include rebaudioside B, D, E, and F, steviolbioside and rubusoside. Among these, stevioside and rebaudioside A are available on a commercial scale and are increasingly being used as part of sweetener systems in various food and beverage products. Rebaudioside A has improved properties over stevioside, but still suffers from an aftertaste (i.e., sweetness linger, latent sweetness sensation) that is unacceptable at concentrations typical of beverage formulations- even longer than that found for aspartame. Moreover, rebaudioside A does not achieve a maximal sucrose equivalence greater than 10%. As such, beverages with greater than 10% sucrose equivalence (which is typical of commercial beverage formulations) cannot be prepared with rebaudioside A alone. Additional sweeteners (e.g., erythritol, sucrose, etc.) are typically added to rebaudioside A to increase the maximal sucrose equivalence.

More recently, rebaudioside M (also called rebaudioside X), (13-[(2-O-P-D- glucopyranosyl-3-O-P-D-glucopyranosyl-P-D-glucopyranosyl)oxy]ent kaur-16-en- 19-oic acid-[(2-O-P-D-glucopyranosyl-3-O-P-D-glucopyranosyl-P-D-glucopyranosyl) ester], was isolated from Stevia rebaudiana and characterized. It has an improved taste profile over rebaudioside A, as detailed in U.S. Patent No. 9,169,285, (incorporated by referenced herein) and has a maximal sucrose equivalence greater than 10%, such that rebaudioside M can be used as a single sweetener in beverage formulations. Despite this, the taste profile of rebaudioside M-sweetened beverages still differ from sucrose-sweetened beverages, as rebaudioside M elicits some undesirable taste properties comparatively, e.g., bitter after taste, poor mouthfeel, slow sweetness onset, sweetness linger, astringency, bitterness and licorice taste.

Mogrosides are triterpene-derived specialized secondary metabolites found in the fruit of the Cucurbitaceae family plant Siraitia grosvenorii (Luo Han Guo). Their biosynthesis in fruit involves number of consecutive glucosylations of the aglycone mogrol to the final sweet products mogroside V and mogroside VI. The purified mogroside V, has been approved as a high-intensity sweetening agent in Japan (Jakinovich, W., Jr., Moon, C., Choi, Y. H., & Kinghorn, A. D. 1990. Evaluation of plant extracts for sweetness using the Mongolian gerbil. Journal of Natural Products, 53, 190-195) and the extract has gained generally recognized as safe (GRAS) status in the USA as a non-nutritive sweetener and flavor enhancer. However, extraction of mogrosides from the fruit can yield a product of varying degrees of purity, often accompanied by undesirable aftertaste.

As such, there remains a need to address the undesirable taste properties of non-sucrose sweeteners such as steviol glycosides and mogrosides, in order to provide sweetened beverages that taste more like sucrose-sweetened beverages.

SUMMARY OF THE INVENTION Disclosed herein are consumables (e.g., beverages) comprising (i) at least one nonsucrose sweetener (e.g., a steviol glycoside or mogroside sweetener) and (ii) at least one hydroxybenzoic acid (HBA) or salt thereof, as well as methods of enhancing the sweetness of a consumable (e.g., a beverage), methods of making a consumable (e.g., a beverage) taste more like a sucrose-sweetened consumable and methods of preparing consumables (e.g., beverages), in each case using at least one HBA.

In a first aspect, a consumable (e.g., a beverage) is disclosed comprising (i) a least one non-sucrose sweetener and (ii) at least one HBA, wherein the non-sucrose sweetener other than an artificial sweetener and the least one HBA is selected from 3 -hydroxybenzoic acid (3-HBA), 2,4-dihydroxybenzoic acid (2,4-DHBA), 3,4-dihydroxybenzoic acid (3,4-DHBA), and combinations thereof.

In one embodiment, the at least one non-sucrose sweetener is a non-sucrose sweetener other than glucose or fructose.

In one embodiment, the at least one non-sucrose sweetener is a high intensity sweetener other than sucralose.

In one embodiment, the at least one non-sucrose sweetener is a steviol glycoside or mogroside.

In a particular embodiment, the at least one non-sucrose sweetener is rebaudioside M (“reb M”). The amount of the reb M in the consumable may vary. In one embodiment, the amount of reb M is between about 100 and about 500 ppm, about 200 and about 500 ppm, more particularly, about 300 and about 450 ppm, or even more particularly, about 300 and about 400 ppm. In a particular embodiment, the amount of reb M is about 312, about 390, about 430 ppm or about 495 ppm.

In another particular embodiment, the at least one non-sucrose sweetener is siamenoside I. The amount of siamenoside I in the consumable may vary. In one embodiment, the amount of siamenoside I is between about 300 and about 650 ppm, or about 550 and about 650 ppm.

In yet another particular embodiment, the at least one non-sucrose sweetener is mogroside V. The amount of mogroside V in the consumable may vary. In one embodiment, the amount of mogroside V is between about 50 and about 550 ppm, or about 450 and about 550 ppm. In one embodiment, the at least one non-sucrose sweetener is tagatose. In one embodiment, the amount of tagatose in the consumable is between about 6000 to about 9000 ppm.

In one embodiment, the consumable comprises two or more non-sucrose sweeteners (e.g., two, three, four or more non-sucrose sweeteners).

In a particular embodiment, the two or more non-sucrose sweeteners are selected from the group consisting of steviol glycoside (e.g., reb M), mogroside (e.g., siamenoside I, mogroside V), glycyrrhizic acid or a combination thereof.

In a particular embodiment, the two or more non-sucrose sweeteners comprise a mixture of reb M, mogroside V and glycyrrhizic acid, wherein reb M is present in a concentration of about 200 to about 400 ppm (e.g., about 300 ppm), mogroside V is present in a concentration of about 30 ppm (e.g., about 10 to about 50 ppm), and glycyrrhizic acid is present in a concentration of about 50ppm (e.g., about 10 to about 100 ppm).

The amount of the at least one HBA in the consumable may vary. In one embodiment, the at least one HBA is present in an amount from about 50 to about 500 ppm, or about 50 to about 600 ppm. In a particular embodiment, the total amount of the all HB As in the consumable is about 50 to about 600 ppm.

In one embodiment, the at least one HBA is 3-HBA.

In one embodiment, the at least one HBA is 2,4-DHBA.

In one embodiment, the at least one HBA is 3,4-DHBA.

In one embodiment, the consumable does not comprise menthol.

In one embodiment, the consumable is a beverage. In a particular embodiment, the consumable is a diet beverage or a zero-calorie calorie beverage. The beverage is optionally carbonated.

In one embodiment, the sucrose equivalence of the beverage is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the beverage in the absence of an HBA.

In one embodiment, the beverage has a sucrose equivalence of at least about 5%.

In one embodiment, the beverage has one or more properties that are improved over the beverage in the absence of the at least one HBA. In a particular embodiment, the improved properties are selected from sweetener, sugar-like mouthfeel, taste, mouthfeel and temporal profile. In one embodiment, the improved property is reduced linger and/or reduced bitterness.

In one embodiment, the beverage does not have a salty taste.

In a second aspect, a consumable is disclosed comprising (i) at least one non-sucrose sweetener and (ii) at least two HBAs.

In one embodiment, the at least two HBAs are selected from mono-HBAs, di-HBAs, tri-HB As or a combination thereof.

In one embodiment, the at least two HBAs are 3-HBA and 2,4-DHBA.

In one embodiment, two HBAs are present in a ratio between about 3 : 1 and about 1 : 1.

In one embodiment, the 3-HBA and the 2,4-DHBA are present in a ratio between about 3 : 1 and about 1 : 1.

In one embodiment, the at least two HBAs are present in an amount between about 5 ppm and about 600 ppm, about 5 ppm and about 500 ppm, more particularly, about 250 to about 500 ppm and even more particularly, are present at about 250 ppm or about 500 ppm.

In one embodiment, the consumable comprise about 250ppm 3-HBA and about 250 PPM 2,4-DHBA

In one embodiment, the consumable comprises about 250 ppm 3-HBA and about 500 PPM 2,4-DHBA.

In one embodiment, the consumable comprises about 500ppm 3-HBA and about 500 PPM 2,4-DHBA.

In one embodiment, the at least one non-sucrose sweetener is a non-sucrose sweetener other than an artificial sweetener.

In one embodiment the at least one non-sucrose sweetener is a high intensity sweetener other than sucralose.

In a particular embodiment, the at least one non-sucrose sweetener is reb M. The amount of the reb M in the consumable may vary. In one embodiment, the amount of reb M is between about 250 and about 400 ppm, about 250 and about 400 ppm, more particularly, about 300 and about 350 ppm, or even more particularly, about 300 and about 320 ppm.

In another particular embodiment, the non-sucrose sweetener is siamenoside I.

The amount of siamenoside I may vary. In one embodiment, the amount of siamenoside I is between about 550 and about 650 ppm, more particularly, about 600 ppm.

In yet another particular embodiment, the non-sucrose sweetener is mogroside V.

The amount of mogroside V may vary. In one embodiment, the amount of mogroside V is between about 450 and about 550 ppm, more particularly, about 500 ppm.

In one embodiment, the consumable does not comprise menthol.

In one embodiment, the consumable is a beverage. In a particular embodiment, the consumable is a diet, zero-calorie calorie beverage or low-calorie beverage. The beverage is optionally carbonated.

In one embodiment, the sucrose equivalence of the beverage is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the beverage in the absence of a HBA.

In one embodiment, the beverage has a sucrose equivalence of at least about 5%.

In one embodiment, the beverage has one or more properties that are improved over the beverage in the absence of the at least two HBA. In a particular embodiment, the improved properties are selected from sweetener, sugar-like mouthfeel, taste, mouthfeel and temporal profile. In one embodiment, the improved property is reduced linger, for example sweet linger or bitter linger.

In one embodiment, the beverage does not have a salty taste.

In a third aspect, a method is disclosed for enhancing the sweetness of a consumable comprising (i) providing a consumable comprising at least one non-sucrose sweetener (e.g., a steviol glycoside, a mogroside); (ii) adding at least one HBA to the consumable in an amount effective to provide a consumable with enhanced sweetness.

In one embodiment, the at least one HBA is selected from 3-HBA, 2,4-DHBA, or a combination thereof. In one embodiment, the consumable is a beverage. In a particular embodiment, the consumable is a diet, zero-calorie or low-calorie beverage. The beverage is optionally carbonated.

In one embodiment, the sucrose equivalence of the beverage is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the consumable in the absence of a HB A.

In one embodiment, the beverage has a sucrose equivalence of at least about 5%.

In one embodiment, the beverage has one or more properties that are improved over the beverage in the absence of the at least one HBA. In a particular embodiment, the improved properties are selected from sweetener, sugar-like mouthfeel, taste, mouthfeel and temporal profile.

In one embodiment, at least two HB As are added to the consumable.

In a particular embodiment, the at least two HBA’s are selected from mono-HBAs, di- HB As, tri-HB As or a combination thereof.

In one embodiment, the at least two HBAs comprise 3-HBA and 2,4-DHBA.

In one embodiment, the consumable is a beverage, and more particularly, a diet, zerocalorie beverage. Optionally, the beverage is carbonated.

In one embodiment, the sucrose equivalence of the beverage is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the consumable in the absence of an HBA.

In one embodiment, the beverage has a sucrose equivalence of at least about 5%.

In one embodiment, the beverage does not have a salty taste.

Also disclosed is a method of preparing a consumable (e.g., a beverage) comprising (i) providing a consumable comprising a non-sucrose sweetener (e.g., a steviol glycoside, a mogroside) and (ii) adding at least one HBA (e.g., 3-HBA, 2,4-DHBA) to the consumable.

In one embodiment, at least two HBAs (e.g., 3-HBA, 2,4-DHBA) are added to the consumable. DETAILED DESCRIPTION OF THE INVENTION

Disclosed herein are consumables comprising (i) at least one hydroxybenzoic acid (HBA) (ii) a non-sucrose sweetener. For example, it has been found that when at least one HBA enhances the sweetness of rebaudioside M and improves the sweetness profile of rebaudioside M.

Accordingly, a consumable disclosed herein has increased sweetness and a more sucrose-like taste profile compared to a corresponding consumable without a HBA.

I. Definitions

“Consumables,” as used herein, mean substances which are contacted with the mouth of man or animal, including substances which are taken into and subsequently ejected from the mouth and substances which are drunk, eaten, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a generally acceptable range. In one embodiment, the consumable disclosed herein is a beverage, such as a diet, zero-calorie or low- calorie beverage which may be optionally, carbonated.

“D-sugar” as used herein, refers to a sugar in which the OH group on the chiral center farthest from the carbonyl is on the right. All D sugars are therefore considered R isomers. Many naturally occurring sugars are D-sugars. The D-sugar disclosed herein may be the D- enantiomer of any suitable monosaccharide. In certain embodiments, the consumables (e.g., beverages) disclosed herein comprise at least one D-sugar.

“Hexose”, as used herein, refers to a sugar having six carbon atoms. Non-limiting examples include allose, allulose, altrose, fructose, galactose, glucose, gulose, idose, mannose, tagatose and talose. The consumables disclosed herein may comprise one or more D or L hexose sugars.

“Enantiomer”, as used herein, refers to molecules that are non-superimposable mirror images of each other. As one non-limiting example, D-glucose and L-glucose are non- superimposable mirror images. Enantiomers of many molecules can differ in odor quality and intensity, as perceived by humans (Brookes, Horsfield, & Stoneham, 2009). The D and L notation is not necessarily related to the optical rotation. Thus, a sugar which is D-(+) or D-(-) or correspondingly, L-(+) or L-(-). “Improved”, as used herein with reference to a property (e.g., taste, mouth feel, sweetness onset, refers to a detectable positive change in the property when compared to a standard). The degree of improvement may vary. In certain embodiments, the property is improved by at least about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95% or about 100% or more. In certain embodiments, the property is improved about 1.0 fold, about 2.0 fold, about 3.0 fold, about 4.0 fold or about 5.0 fold or more. Representative property improvements include decreasing or eliminating bitterness, decreasing or eliminating bitter linger, decreasing or eliminating sourness, decreasing or eliminating astringency, decreasing or eliminating saltiness, decreasing or eliminating metallic notes, improving mouthfeel, decreasing or eliminating sweetness linger, increasing sweetness onset, increasing mouthfeel, and increasing sweetness intensity.

“L-sugar”, as used herein, refers to a sugar in which the OH group on the chiral center farthest from the carbonyl is on the left. All L sugars are therefore considered S isomers. The L-sugar disclosed herein may be the L-enantiomer of any suitable monosaccharide. In certain embodiments, the consumables (e.g., beverages) disclosed herein comprise at least one L- sugar.

“Mogroside”, as used herein, refers to a group of cucurbitane triterpenoid glycosides found in certain plants such as monk fruit. They include mogroside II Al, mogroside II B, 7- oxomogroside II E, 11-oxomogroside Al, mogroside III A2, 11-deoxymogroside III, 11- oxomogroside IV A, mogroside V, 7-oxomogroside V, 11-oxo-mogroside V, siamenoside I and mogroside VI.

“Monosaccharide”, as used herein, refers to a sugar that is not decomposable into simpler sugars by hydrolysis and contains one or more hydroxyl groups per molecule. They are classified as either an aldose or ketose and according to the number of carbons they contain. Each carbon atom that supports a hydroxyl group is chiral, except those at the end of the chain, resulting in a number of isomeric forms sharing the same chemical formula.

“Mouthfeel”, as used herein, refers to the physical sensations experienced or felt in the mouth that are created by a beverage or a component thereof. Mouthfeel may refer to textures that come into contact with the tongue, roof of the mouth, teeth, gums, or throat. Mouthfeel is considered to be distinct from taste/flavorings. Examples of mouthfeel that are considered to be unpleasant include a drying sensation. “Non-sucrose sweetener”, as used herein, refers to a sweetener other than sucrose. In certain embodiments disclosed herein, the non-sucrose sweetener is a non-nutritive sweetener, i.e., a sweetner which does not provide significant caloric content when used in typical amounts. In one embodiment, the non-sucrose sweetener is not an artificial sweetener, glucose or fructose. In one embodiment, the non-sucrose sweetener is a natural non-nutritive sweetener, such as a steviol glycoside or mogroside.

“Off-taste”, as used herein, refers to an amount or degree of taste that is not characteristically or usually found in composition, such as a beverage product, and is generally used in an undesirable sense. In one embodiment, an off-taste may be bitter, astringent, cooling, metallic, sweetness linger, delayed sweetness onset or a combination thereof. In embodiments herein, the beverage compositions (e.g., enhanced water beverage compositions) disclosed herein exhibit reduced or no off-taste compared to beverage compositions known in the art.

“Pentose”, as used herein with reference to a sugar, refers to sugar having five carbon atoms. Non-limiting examples include arabinose, lyxose, ribose and xylose. In one embodiment, the D or L-sugar present in the consumable disclosed herein (e.g., beverage) is a pentose D or L-sugar.

“Sweetener”, as used herein, refers to a substance that provide detectable sweetness when present in a consumable.

“Sweetening amount”, as used herein, refers to an amount of a substance that provides detectable sweetness when present in a consumable.

“Sweetener component”, as used herein, refers to all of the compounds in a consumable that contribute to the consumable’s sweetness, i.e., all the substances that are detectably sweet. These substances can either be added to the consumable or already on-board/inherent to the consumable (e.g., juice).

“Sweetness enhancer”, as used herein, refers to a compound that enhances, amplifies or potentiates the perception of sweetness of a consumable (e.g., a beverage) when said compound is present in the consumable in a concentration at or below the compound’s sweetener recognition threshold, i.e., a concentration at which the compound does not contribute any noticeable sweet taste in the absence of additional sweetener(s). The term “sweetness recognition threshold concentration,” as generally used herein, is the lowest known concentration of a compound that is perceivable by the human sense of taste as sweet (ca. 1.5% sucrose equivalence). The sweetness recognition threshold concentration is specific for a particular compound, and can vary based on temperature, pH matrix, ingredients and/or flavor system.

The term "sweetness enhancer" is synonymous with the terms "sweet taste potentiator," "sweetness potentiator," "sweetness amplifier," and "sweetness intensifier."

“Sweetness recognition threshold concentration,” as used herein, is the lowest known concentration of a compound that is perceivable by the human sense of taste as sweet. The sweetness recognition threshold concentration is specific for a particular compound, and can vary based on temperature, pH, matrix, ingredients and/or flavor system. A 1.5% (w/v) sucrose solution is generally considered the minimum perceivable sweet taste to humans. Accordingly, it is routine for compounds evaluated for their isosweetness with a 1.5% (w/v) sucrose solution. The concentration at which the compound is isosweet with a 1.5% (w/v) sucrose solution is considered the compounds’ sweetness recognition threshold concentration. The sweetness threshold level may vary for different consumables as well as with respect to the subject perceiving the sweetness. The term "sweetness enhancer" is synonymous with the terms "sweet taste potentiator," "sweetness potentiator," "sweetness amplifier," and "sweetness intensifier."

“Taste modulator”, as used herein, refers to a compound that positively impacts the perception of a non-sucrose sweetener in a consumable (e.g., a beverage) in such a way that the consumable tastes more like a sucrose-sweetened beverage. For example, certain negative taste properties of non-sucrose sweeteners can be masked with taste modulators, e.g., bitterness, sourness, astringency, saltiness and metallic notes. In another example, mouthfeel can be improved. In still another example, sweetness linger can be decreased. In yet another example, sweetness onset can be increased. In a further example, sweetness onset can be improved. In a still further example, the bitterness linger can be decreased.

II. Steviol Glycosides

A steviol glycoside sweetener comprises at least one steviol glycoside in a sweetening amount.

Exemplary steviol glycosides include, but are not limited to, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides and combinations thereof.

In one embodiment, the steviol glycoside sweetener is a steviol glycoside provided in pure form. In another embodiment, the steviol glycoside sweetener is at least one steviol glycoside provided in the form of a mixture, e.g., a steviol glycoside blend or Stevia extract.

In a particular embodiment, the steviol glycoside sweetener comprises rebaudioside M. In a more particular embodiment, the steviol glycoside sweetener comprises rebaudioside M in a sweetening amount.

The at least one steviol glycoside can be obtained from any source. In exemplary embodiments, the at least one steviol glycoside is extracted from Stevia plant. In other exemplary embodiments, the at least one steviol glycoside is synthetically prepared. In still other exemplary embodiments, the at least one steviol glycoside is produced by fermentation or biosynthesis.

Methods of purifying steviol glycosides are known to those of skill in the art. In certain embodiments, a sweetener, extract, or steviol glycoside blend is enriched in the at least one steviol glycoside present in a sweetening amount. Steviol glycoside content can be increased according to methods known to those of skill in the art, e.g., recrystallization and/or chromatographic methods, particularly HPLC.

In one embodiment, the purity of a steviol glycoside is at least about 5% (i.e., 5% by weight on a dry basis in a mixture, e.g., sweetener, steviol glycoside blend, or extract), such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.

In exemplary embodiments, the purity of a steviol glycoside is at least about 50%, such as, for example, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80% and from about 80% to about 90%.

In embodiments where a steviol glycoside blend comprises rebaudioside M, the steviol glycoside blend preferably has a total steviol glycoside content of about 95% by weight or greater on a dry basis. “Total steviol glycoside content”, as used herein, refers to the sum of the relative weight contributions of each steviol glycoside in a sample. The remaining 5% comprises other non-steviol glycoside compounds, e.g., by-products from extraction or purification processes. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater or about 99% or greater.

III. Mogrosides

A mogroside sweetener comprises at least one mogroside in a sweetening amount.

Exemplary mogrosides include, but are not limited to, any of grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, Mogroside Ille, 11- deoxymogroside III, mogroside IV, 11-oxomogroside IV, 11-oxomogroside IV A, mogroside V, isomogroside V, 11 -deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, siamenoside I, mogro-3-O-[P-D-glucopyranoside]-24- O-{ [P-D-glucopyranosyl-(l— >2)]-[a-D-glucopyranosyl-(l— >6)]-P-D-glucopyranoside} and combinations thereof.

In a particular embodiment, the mogroside sweetener comprises siamenoside I in a sweetening amount.

In one embodiment, the mogroside sweetener is a mogroside provided in pure form. In another embodiment, the mogroside sweetener is at least one mogroside provided in the form of a mixture, e.g., a mogroside blend or Luo Han Guo extract.

The at least one mogroside can be obtained from any source. In exemplary embodiments, the at least one mogroside is extracted from Luo Han Guo. In other exemplary embodiments, the at least one mogroside is synthetically prepared. In still other exemplary embodiments, the at least one mogroside is produced by fermentation or biosynthesis.

Methods of purifying mogrosides are known to those of skill in the art. In certain embodiments, a sweetener, extract, or mogroside blend is enriched in the at least one mogroside present in a sweetening amount. Mogroside content can be increased according to methods known to those of skill in the art, e.g., recrystallization and/or chromatographic methods, particularly HPLC.

In one embodiment, the purity of a mogroside is at least about 5% (i.e., 5% by weight on a dry basis in a mixture, e.g., sweetener, mogroside blend, or extract), such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.

In exemplary embodiments, the purity of a mogroside is at least about 50%, such as, for example, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80%, and from about 80% to about 90%.

In exemplary embodiments, a mogroside blend preferably has a total mogroside content of about 95% by weight or greater on a dry basis. “Total mogroside content”, as used herein, refers to the sum of the relative weight contributions of each mogroside in a sample. The remaining 5% comprises other non-mogroside compounds, e.g., by-products from extraction or purification processes. In some embodiments, the mogroside blend sweetener has a total mogroside content of about 96% or greater, about 97% or greater, about 98% or greater or about 99% or greater.

III. Hydroxybenzoic Acid

Disclosed herein are compositions and consumables comprising at least one hydroxybenzoic acid (HB A). Generally, HBAs are phytochemicals that can be found in certain foods as well as formed from polyphenols such as flavonoids by gut bacteria. See Jiang S, et al., Arch Pharm Res. 2014, 37: 204-213.

The compositions and consumables disclosed herein may comprise any suitable HBA(s). For example, the HBA used in the compositions and consumable herein may be a mono-HBA, a di-HB A, a tri-HBA, any other suitable HBA or a combination thereof.

In a particular embodiment, the HBA is a compound of Formula I:

Formula I wherein n is 1-3 or a salt thereof.

Exemplary HBAs include, but are not limited to, 2-hydroxybenzoic acid, 3- hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4- dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5- dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5- trihydroxybenzoic acid, 2,4,5-trihydrozybenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6- trihydroxybenzoic acid.

The term “mono-HBA” refers to several related chemical compounds, including 2- hydroxybenzoic acid (2-HBA), 3 -hydroxybenzoic acid (3-HBA) and 4-hydroxybenzoic acid (4-HBA). id (4»HBA)

The terms “dihydroxybenzoic acid”, “di-HBA are “DHBA” as used interchangeably herein to refer to several related compounds having the same molecular formula, i.e., C7H6O4. They include 2,3-dihydroxybenzoic acid (2,3-DHBA), 2,4-dihydroxybenzoic acid (2,4- DHBA), 2,5-dihydroxybenzoic acid (2,5-DHBA), 2,6-dihydroxybenzoic acid )(2,6-DHBA), 3,4-dihydroxybenzoic acid (3,4-DHBA) and 3,5-dihydroxybenzoic acid (3,5-DHBA).

2,4-DHBA

The terms “trihydroxybenzoic acid”, “tri-HBA” and “THBA” as used interchangeably herein to refer to refers to 2,3,4-trihydroxybenzoic acid (2,3,4-THBA), 2,3,5- trihydroxybenzoic acid, (2,3,5-THBA), 2,4,5-trihydrozybenzoic acid (2,4,5-THBA), 2,3,6- trihydroxybenzoic acid (2,3,6-THBA), 2,4,6-trihydroxybenzoic acid (2,4,6-THBA).

Other HBA’s suitable for use in the disclosed compositions, consumables and methods include 4-m ethoxy salicylic acid, 4-amino benzoic acid and 3 -amino benzoic acid.

In one embodiment, the at least two HBAs are selected from mono-HBAs, di-HBAs, tri-HBAs or a combination thereof. In one embodiment, the at least two HBAs are selected from mono-HBAs, di-HBAs or a combination thereof.

In one embodiment, the mono-HBAs are selected from the group consisting of 2- hydroxybenzoic acid, 3 -hydroxybenzoic acid and 4-hydroxybenzoic acid.

In one embodiment, the di-HBAs are selected from the group consisting of 2,3- dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4- dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid and 2,6-dihydroxybenzoic acid.

In one embodiment, the tri-HBA is selected from the group consisting of 2,3,4- trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydrozybenzoic acid 2,3,6- triydroxybenzoic acid 2,4,6-trihydroxybenzoic acid.

In one embodiment, at least one of the at least two HBAs are selected from the group consisting of 4-methoxysalicylic acid, 4-amino benzoic acid and 3-amino benzoic acid.

In one embodiment, wherein the at least two HBAs are 3-HBA and 2,4-DHBA. In one embodiment, wherein the at least two HBAs are 3-HBA and 3,4-DHBA.

IV. Additional Sweetener Component

The steviol glycoside sweetener or mogroside sweetener contribute to a consumable’s sweetener component, which further comprises at least one additional sweetener. In one embodiment, the steviol glycoside sweetener or mogroside sweetener and at least one additional sweetener are added to the consumable. In another embodiment, the at least one additional sweetener is already on-board on the consumable (i.e., juice), and the steviol glycoside sweetener or mogroside sweetener is added to the consumable.

In exemplary embodiments, the steviol glycoside sweetener or mogroside sweetener comprises at least about 50% by weight of the sweetener component, such as for example, at least about 60%, at least about 70%, at least about 80%, at least about 90% or at least about 95%. In a particular embodiment, the at least one steviol glycoside or at least one mogroside comprises at least about 96%, at least about 97%, at least about 98% or at least about 99% of the sweetener component.

The additional sweetener used in the sweetener component can be any known sweetener, e.g.., a natural sweetener, a natural high potency sweetener, a synthetic sweetener, rare sugar sweeteners, sugar alcohol sweeteners, and combinations thereof.

As used herein, the phrase "natural high potency sweetener" refers to any sweetener found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. The natural high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition which is not found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.

In one embodiment, the additional sweetener is a carbohydrate sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, [3-cyclodextrin, and y-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffinose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup and combinations thereof. D- or L-configurations can be used when applicable. In other embodiments, the additional sweetener is a carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose and combinations thereof. In another embodiment, the additional sweetener is a carbohydrate sweetener selected from D- allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-Arbinose, Turanose and combinations thereof.

Carbohydrates are present in the sweetener component in an amount effective to provide a concentration from about 100 ppm to about 140,000 ppm when present in a consumable, such as, for example, a beverage.

In another embodiment, the sweetener component does not comprise a carbohydrate sweetener.

In one embodiment, the additional sweetener is not directly derived from a natural extraction. Such a sweetener characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. Non-limiting examples of such sweeteners include, but are not limited to, sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, D-sugar or L- sugar, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof. The synthetic sweetener is present in the sweetener component in an amount effective to provide a concentration from about 0.3 ppm to about 3,500 ppm when present in a consumable, such as, for example, a beverage.

In one embodiment, the additional sweetener is a natural high potency sweetener. Suitable natural high potency sweeteners include, but are not limited to, mogrosides, steviol glycosides, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I. The natural high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract. For example, a mogroside can be provided as a sole compound or as part of a Luo Han Guo extract. The natural high potency sweetener is present in the sweetener component in an amount effective to provide a concentration from about 0.1 ppm to about 3,000 ppm when present in a consumable, such as, for example, a beverage.

In one embodiment, the additional sweetener is a caloric sweetener or mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn/starch syrup, a beet sugar, a cane sugar, and combinations thereof.

In certain embodiments, the additional sweetener is tagatose.

Compositions

In one embodiment, a composition is provided comprises (i) a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener described herein) and (i) at least one HB A or salt thereof.

The at least one HBA may be any suitable HBA. In one embodiment, the HBA is selected from a mono-HBA, a di-HBA, a tri-HBA or another known HBA.

In one embodiment, the HBA is 3-HBA, 2,4-DHBA or a combination thereof. In certain embodiments, the non-sucrose sweetener is a high potency sweetener other than sucralose. In certain embodiments, the non-sucrose sweetener is not glucose or fructose. In some embodiments, the non-sucrose sweetener is not an artificial sweetener.

The composition may include two or more HBAs. In a particular embodiment, a composition comprises (i) a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener described herein) and (i) at least two HBA’s.

In one embodiment, the composition comprises 3-HBA and 2,4-DHBA.

In a particular embodiment, the ratio of 3-HBA to 2,4-DHBA is between about 3 : 1 and about 1 : 1.

The non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) is present in the composition in an amount such that, when added to a consumable, the steviol glycoside sweetener or mogroside sweetener is present in the consumable in a sweetening amount.

The one or more HBAs are present in the composition in an amount such that, when the composition is added to a consumable, the sucrose equivalence (SE) of the consumable is enhanced by at least about 1.2-fold compared to the SE of the consumable in the absence of the at least one HBA such as, for example, at least about 1.5-fold, at least about 1.7-fold, at least about 2.5-fold, at least about 3.0-fold, or at least about 4.0-fold.

The amount of sucrose, and thus sweetness, in a reference solution may be described in degrees Brix (°Bx). One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass).

In exemplary embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one HBA is present in the composition in an amount effective such that, when the composition is added to a consumable, the consumable has a sweetness equivalent to at least about 5 degrees Brix, such as, for example, at least about 6 degrees Brix, at least about 7 degrees Brix, at least about 8 degrees Brix, at least about 9 degrees Brix, at least about 10 degrees Brix, at least about 11 degrees Brix or at least about 12 degrees Brix. In other exemplary embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the composition in an amount effective such that, when the composition is added to a consumable, the consumable has a sweetness equivalent to about 5 to about 12 degrees Brix.

The sweetness of a non-sucrose sweetener can also be measured against a sucrose reference by determining the non-sucrose sweetener’s sucrose equivalence. Typically, taste panelists are trained to detect sweetness of reference sucrose solutions containing between 1- 15% sucrose (w/w). Other non-sucrose sweeteners are then tasted at a series of dilutions to determine the concentration of the non-sucrose sweetener that is as sweet as a given percent sucrose reference. For example, if a solution of a non-sucrose sweetener is as sweet as a 10% sucrose solution, then the sweetener is said to be 10 times as potent as sucrose.

In exemplary embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the composition in an amount effective such that, when the composition is added to a consumable, the consumable has a sucrose equivalence of at least about 5%, such as, for example, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11% or at least about 12%. In still other embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the composition in an amount effective such that, when the composition is added to a consumable, the consumable has a sucrose equivalence from about 5% to about 12%, such as, for example, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, or any range between.

It should be noted that the comparisons are between (i) the consumable containing the composition and (ii) the same consumable, but without the at least one HB A.

The compositions can optionally include one or more additional sweeteners (described above) and/or additives. Exemplary additives including, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. In some embodiments, the additives act to improve the temporal and flavor profile of the sweetener to provide a sweetener component with a taste similar to sucrose.

VII. Consumables

In one embodiment, a consumable is disclosed comprising a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener) and at least one HBA.

In exemplary embodiments, the non-sucrose sweetener (e.g., steviol glycoside sweetener or mogroside sweetener) is present in the consumable in a concentration from about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm and about 500 ppm to about 600 ppm.

In a particular embodiment, a steviol glycoside sweetener is present in the consumable in an amount from about 100 ppm to about 550 ppm, about 450 ppm to about 550 ppm, more particularly, between about 450 and about 500 ppm and even more particularly, about 450, about 475, about 500, about 525 or about 550 ppm. In one embodiment, the steviol glycoside sweetener is Reb M present in the consumable in an amount from about 100 ppm to about 550 ppm, about 450 ppm to about 550 ppm, more particularly, between about 450 and about 500 ppm and even more particularly, about 450, about 475, about 500, about 525 or about 550 ppm.

In another particular embodiment, a mogroside sweetener (e.g., siamenoside I) is present in the consumable in an amount from about 50 ppm to about 700 ppm, about 450 ppm to about 700 ppm, more particularly, between about 550 and about 700 ppm, and even more particularly, about 580, about 600, about 620, or about 640 ppm.

In one embodiment, the consumable comprises siamenoside I in an amount of about 600 ppm. In one embodiment, the consumable comprises siamenoside I in an amount of about 300 ppm to about 500 ppm.

The at least one HBA is present in the consumable in an amount effective to enhance the sucrose equivalence (SE) of the consumable by at least 1.2-fold when compared to the SE of the consumable in the absence of the at least one HBA, such as for example, at least about 1.3-fold, at least about 1.4-fold, at least about 1.5-fold, at least about 1.6-fold, at least about 1.7-fold, at least about 1.8-fold, at least about 1.9-fold and at least about 2.0-fold.

In exemplary embodiments, the at least one HBA is present in the consumable in a concentration from about 1 ppm to about 800 ppm, such as, for example, from about 1 ppm to about 600 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 400 ppm, from about 1 ppm to about 300 ppm, from about 1 ppm to about 200 ppm. In other exemplary embodiments, the at least one HBA is present in the consumable in a concentration from about 50 to about 500 ppm, more particularly about 100 to about 500 ppm, about 200 to about 500 ppm, about 300 to about 500 ppm or about 400 to about 500 ppm. In certain embodiments, the at least one HBA is present in the consumable in a concentration of about 50 ppm, about 75 ppm, about 100 ppm, about 125 ppm, about 150 ppm, about 200 ppm, about 225 pm, about 250 ppm, about 300 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, or about 500 ppm or more.

In one embodiment, the consumable comprises (i) about 200 to about 300 ppm of 3- HBA, more particularly about 250 ppm 3-HBA and (ii) about 200 to about 300 ppm of 2,4- DHBA, more particularly about 250 ppm of 2,4-DHBA. In one embodiment, the consumable comprises (i) about 200 to about 300 ppm of 3- HBA, more particularly about 250 ppm 3-HBA and (i) about 400 to about 600 ppm of 2,4- DHBA, more particularly, about 500 ppm 2,4-DHBA.

In one embodiment, the consumable comprises (i) about 400 to about 600 ppm of 3- HBA, more particularly about 500 ppm of 3-HBA and (ii) about 400 to about 600 ppm of 2,4- DHBA, more particularly, about 500 ppm of 2,4-DHBA.

In a particular embodiment, the consumable comprises about 100 ppm of 3-HBA and about 100 ppm of 2,4-DHBA.

In a particular embodiment, the consumable comprises about 150 ppm of 3-HBA and about 150 ppm of 2,4-DHBA.

In a particular embodiment, the consumable comprises about 250 ppm of 3-HBA and about 250 ppm of 2,4-DHBA.

In a particular embodiment, the consumable comprises about 250 ppm of 3-HBA and about 500 ppm of 2,4-DHBA.

In a particular embodiment, the consumable comprises about 500 ppm of 3-HBA and about 500 ppm of 2,4-DHBA.

In addition to providing sweetness enhancement, the at least one HBA optionally also modulates one or more taste attributes of the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) to make the consumable taste more like a sucrose- sweetened consumable. Exemplary taste attribute modulations include decreasing or eliminating bitterness, decreasing or eliminating bitter linger, decreasing or eliminating sourness, decreasing or eliminating astringency, decreasing or eliminating licorice notes, decreasing or eliminating saltiness, decreasing or eliminating metallic notes, improving mouthfeel, decreasing or eliminating sweetness linger, and improving sweetness onset. Multiple taste attributes can be modulated simultaneously, such that the consumable, overall, has more sucrose-sweetened characteristics compared to the taste attributes of the same consumable but without the at least one HBA. Methods of quantifying improvement in sucrose- sweetened characteristics are known in the art and includes comparative taste testing and histogram mapping.

In one embodiment, the one or more taste attribute is by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

In one embodiment, the one or more taste attribute is improved by about 1.1-fold, about 1.2-fold, about 1.3-fold, about 1.4-fold, about 1.5-fold, about 1.6-fold, about 1.7-fold, about 1.8-fold, about 1.9-fold, about 2-fold, about 2.1 -fold, about 2.2-fold, about 2.3-fold, about 2.4- fold, about 2.5-fold, about 2.6-fold, about 2.7-fold, about 2.8 -fold, about 2.9-fold, about 3-fold, about 3.1-fold, about 3.2-fold, about 3.3-fold, about 3.4-fold, about 3.5-fold, about 3.6-fold, about 3.7-fold, about 3.8-fold, about 3.9-fold, about 4-fold, about 4.1-fold, about 4.2-fold, about 4.3-fold, about 4.4-fold, about 4.5-fold, about 4.6-fold, about 4.7-fold, about 4.8-fold, about 4.9-fold, about 5-fold, about 6-fold, about 7-fold, about 8-fold, about 9-fold, about 10- fold, about 11 -fold,

In exemplary embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and at least one of the HBA-is present in the consumable in an amount effective to provide the consumable with a sweetness equivalent to at least about 5 degrees Brix, such as, for example, at least about 6 degrees Brix, at least about 7 degrees Brix, at least about 8 degrees Brix, at least about 9 degrees Brix, at least about 10 degrees Brix, at least about 11 degrees Brix or at least about 12 degrees Brix. In other exemplary embodiments, the non-sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the consumable in an amount effective to provide the consumable with a sweetness equivalent to about 5 to about 12 degrees Brix, such as, for example, 5 degrees Brix, 6 degrees Brix, 7 degrees Brix, 8 degrees Brix, 9 degrees Brix, 10 degrees Brix, 11 degrees Brix, 12 degrees Brix, or any range between. In other exemplary embodiments, the non-sucrose (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the consumable in an amount effective to provide the consumable with a sucrose equivalence of at least about 5%, such as, for example, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11% or at least about 12%. In still other embodiments, the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) and the at least one of the HBA is present in the consumable in an amount effective to provide the consumable with a sucrose equivalence from about 5% to about 12%.

Consumables disclosed herein have enhanced sweetness over comparable consumables that do not contain at least one HBA. In exemplary embodiments, the sucrose equivalence of a consumable disclosed herein is more than just additive, i.e., the sucrose equivalence of a consumable disclosed herein is greater than the sum of (i) the sucrose equivalence of the at least one HBA is measured in the same matrix as the consumable of the invention, but without the non-sucrose sweetener (e.g., steviol glycoside sweetener or mogroside sweetener) and (ii) the sucrose equivalence of the non-sucrose sweetener (e.g., the steviol glycoside sweetener or mogroside sweetener) as measured in the same matrix as the consumable of the invention, but without the at least one HBA.

Exemplary consumables include, but are not limited to, edible gel mixes and compositions, dental compositions, foodstuffs (confections, condiments, chewing gum, cereal compositions, baked goods, dairy products, and tabletop sweetener compositions) beverages and beverage products.

In addition to the sweetener and at least one HBA and, optionally, other sweeteners, the consumable can optionally include one or more additional additives. Exemplary additives including, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. In one embodiment, the consumable further comprises one or more polyols. The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. In a particular embodiment, the least one polyol is a compound of the following formula: wherein N= XXXX.

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

In a particular embodiment, the sugar alcohol may be, for sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol and combinations thereof.

Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio- oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect taste.

In certain embodiments, the composition or consumable further comprises a dihydrochalcone. The term “dihydrochalcone” refers to a class of minor flavonoids, structurally characterized by the presence of a benzylacetophenone skeleton, derived from the phenylpropanoid and polyketide biosynthetic pathways. Representative, non-limiting dihydrochalcones include hesperidin (e.g., hesperidin dihydrochalcone-4’ -glucoside), phloretin, naringin, neohesperidin, and trilobatin or combinations thereof.

In certain embodiments, the composition or consumable further comprises at least one rare sugar. The composition or consumable may comprise, for example, a D-sugar or L-sugar. Representative, non-limiting D-sugars include D-allose, D-allulose, D-altrose, D- arabinose, D-cellulobiose, D-chitobiose, D-erythrose, D-fructose, D-fucose, D-galactose, D- gentiobiose, D-gentiobiulose, D-glucose, D- gulose, D-idose, D-isomaltose, D-isomaltulose, D-kojibiose, D- lactulose, D-laminaribiose, , D-leucrose, D-lyxose, D-maltulose, D-mannose, D-mannobiose, D-melezitiose, D-melibiose, D-melibiulose, D-rhamnose, D-nigerose, D- ribose, D-ribulose, D-rutinose, D-rutinulose, D-sophorose, D-sorbose, D-tagatose, D-talose, D-threose, D-trehalose (D-P, p trehaolose, D-a, P trehalose), D-trehalulose, D-turanose, D- xylobiose and D-xylulose.

In one embodiment, the D-sugar is D-glucose.

Representative, non-limiting L-sugars include L-allose, L-allulose, L-altrose, L- arabinose, L-cellulobiose, L-chitobiose, L-erythrose, L-fructose, L-fucose, L-galactose, L- gentiobiose, L-gentiobiulose, L-glucose, L- gulose, L-idose, L-isomaltose, L-isomaltulose, L- kojibiose, L- lactulose, L-laminaribiose, L-leucrose, L-lyxose, L-maltulose, L-mannose, L- mannobiose, L-melezitiose, L-melibiose, L-melibiulose, L-rhamnose, L-nigerose, L-ribose, L- ribulose, L-rutinose, L-rutinulose, L-sophorose, L-sorbose, L-tagatose, L-talose, L-threose, L- trehalose (L-P, p trehaolose, L-a, P trehalose), L-trehalulose, L-turanose, L-xylobiose and L- xylulose

In one embodiment, the L-sugar is selected from the group consisting of L-fructose, L- allulose, L-tagatose, L-fucose, L-galactose, L-lyxose, L-sorbose, L-idose, L-arabinose, L- mannose, L-rhamnose, or L-glucose.

In one embodiment, the L-sugar is L-glucose.

Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, P~, and/or 8-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts. The amino acid additives also may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be a-, -, y- and/or 8-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable additives in some embodiments. The amino acids may be natural or synthetic. The amino acids also may be modified. Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-£-lysine), poly-L-ornithine (e.g, poly-L-a-ornithine or poly-L-£-ornithine), poly-L- arginine, other polymeric forms of amino acids, and salt forms thereof (e.g, calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt). The polyamino acid additives also may be in the D- or L-configuration. Additionally, the poly-amino acids may be a-, P-, y-, 5-, and £-isomers if appropriate. Combinations of the foregoing polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable additives in some embodiments. The poly-amino acids described herein also may comprise co-polymers of different amino acids. The poly-amino acids may be natural or synthetic. The poly-amino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid). As used herein, poly-amino acids encompass both modified and unmodified poly-amino acids. For example, modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-a-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.

In a particular embodiment, the consumable (e.g., beverage) comprises one or more FEMA GRAS compounds. In certain embodiments, the FEMA GRAS compound is selected from: Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

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

Suitable organic acid additives include any compound which comprises a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxy citric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone, and their alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid additives also may be in either the D- or L-configuration.

Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid and adipic acid. The examples of the organic acid additives described optionally may be substituted with at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor or phosphonato. In particular embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration from about 10 ppm to about 5,000 ppm when present in a consumable, such as, for example, a beverage.

In certain embodiments, the consumable comprises one or more organic acid salts.

Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg/Ca).

Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

Suitable flavorants and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. “Flavorant” and “flavoring ingredient” are synonymous and can include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range. Non-limiting examples of proprietary flavorants include Dbhler™ Natural Flavoring Sweetness Enhancer K14323 (Dbhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage™, Freehold, New Jersey, U.S.A.), and Sucramask™ (Creative Research Management, Stockton, California, U.S.A.).

Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-s- ornithine), polypropylene glycol, polyethylene glycol, polyethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts, and other cationic polymers and anionic polymers. Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3- ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

Suitable alcohol additives include, but are not limited to, ethanol. In particular embodiments, the alcohol additive is present in the consumable in a concentration from about 625 ppm to about 10,000 ppm.

Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCh), gadolinium chloride (GdCh), terbium chloride (TbCh), alum, tannic acid, and polyphenols (e.g., tea polyphenols). The astringent additive is present in the sweetened composition in a concentration from about 10 ppm to about 5,000 ppm.

The consumables provided herein can also contain one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, proteins and combinations thereof.

In certain embodiments, the functional ingredient is a fatty acid, for example, a medium chain fatty acid or glycerol ester. In certain embodiments, the medium chain fatty acid or glycerol ester thereof is selected from a C14-C22 fatty acid.

Beverage and Beverage Products

In one embodiment, the consumable is a beverage or beverage product. “Beverage product”, as used herein, is a ready-to-drink beverage, a beverage concentrate, a beverage syrup, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and noncarbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, cola, fruit-flavored sparkling beverages (e.g., lemonlime, orange, grape, strawberry and pineapple), ginger-ale, soft drinks and root beer. Noncarbonated beverages include, but are not limited to, still beverages, fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, a plant-protein-containing beverage, an ethanol- containing beverage and smoothies.

Beverage concentrates and beverage syrups are prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by drymixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water.

Beverages comprise a matrix, i.e., the basic ingredient in which the ingredients - including the compositions disclosed herein - are dissolved. In one embodiment, a beverage comprises water of beverage quality as the matrix, such as, for example deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water and combinations thereof, can be used. The matrix can be acidic or basic water. Exemplary matrices contain phosphoric acid, phosphate buffer, citric acid, citrate buffer or carbon-treated water.

In one embodiment, the matrix is acidic. In another embodiment, the matrix comprises citric acid. In still another embodiment, the matrix is acidic water comprising citric acid.

The beverage or beverage product can further include at least one additional sweetener. Any of the sweeteners detailed herein can be used, including natural, non-natural, or synthetic sweeteners. In certain embodiments, the beverage or beverage product does not contain a carbohydrate sweetener.

The beverage or beverage product can contain additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, juice, dairy, cereal and other plant extracts, flavonoids, alcohols, polymers and combinations thereof. Any suitable additive described herein can be used.

The beverage or beverage product can contain one or more functional ingredients. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols and combinations thereof. Any suitable functional ingredient described herein can be used.

A non-limiting example of the pH range of the beverage may be from about 1.8 to about 10, such as, for example, from about 2 to about 7 or about 2.5 to about 4.2. One of skill in the art will understand that the pH of the beverage can vary based on the type of beverage.

The titratable acidity of a beverage may, for example, range from about 0.01 to about 1.0% by weight of beverage.

In one embodiment, the sparkling beverage product has an acidity from about 0.01% to about 1.0% by weight of the beverage, such as, for example, from about 0.05% to about 0.25% by weight of beverage.

The carbonation of a sparkling beverage product has 0 to about 24% (w/w) of carbon dioxide or its equivalent, for example, from about 0.1 to about -€4% (w/w).

The beverage can be caffeinated or non-caffeinated. The temperature of a beverage may, for example, range from about 4°C to about 100 °C, such as, for example, from about 4°C to about 25°C.

The calorie content of the beverage can vary. In one embodiment, the beverage is a fullcalorie beverage that has up to about 120 calories per 8 oz serving. In another embodiment, the beverage is a mid-calorie beverage that has up to about 60 calories per 8 oz. serving. In still another embodiment, the beverage is a low-calorie beverage that has up to about 40 calories per 8 oz. serving. In yet another embodiment, the beverage can be a zero-calorie that has less than about 5 calories per 8 oz. serving.

In a particular embodiment, the beverage is a cola beverage. In a more particular embodiment, the cola beverage further comprises caffeine. In another more particular embodiment, the cola beverage can be a low-, mid- or zero-calorie beverage.

The concentration of the sweetener and the least one HB A can vary, as set forth above.

In a particular embodiment, the present invention provides a beverage comprising the least one HBA and a non-sucrose sweetener, such as rebaudioside M, Siamenoside I or mogroside V. In a more particular embodiment, the concentration of the least one HBA in the beverage is from about 1 ppm to about 100 ppm, such as, for example, from about 1 ppm to about 50 ppm or from about 1 ppm to about 30 ppm. The concentration of the steviol glycoside sweetener in the beverage is from about 100 ppm to about 600 ppm, more particularly from about 100 ppm to about 400 ppm or about 250 ppm to about 350 ppm.

Beverages disclosed herein have enhanced sweetness over comparable beverages that do not contain the least one HBA. In exemplary embodiments, the sucrose equivalence of a beverage disclosed herein is more than just additive

The beverage can optionally include additives, functional ingredients and combinations thereof, as described herein. Any of the additives and/or functional ingredients described above can be present in the consumable.

In one embodiment, the beverage is a diet, zero-calorie or low-calorie beverage. In one embodiment, the beverage is carbonated. In one embodiment, the beverage is non-carbonate. In one embodiment, the beverage further comprises at least one C2-C9 organic acid salt, e.g., a salt is selected from magnesium, sodium and calcium cations and lactate, citrate or gluconate anions, wherein the organic acid salt is present in the beverage a concentration of from about 1 mM to about 3 mM. In one embodiment, a diet, zero-calorie carbonated and non-carbonted beverage is provided comprising (i) a combination of non-sugar sweeteners (ii) a 3-HBA (iii) a 2,4-DHBA and/or combination of 3-HBA + 2,4-DHBA, wherein the weight ratio is 3: 1 to 1 : 1 and the combined concentration of salts (ii) and (iii) is from about 50 ppm to about 500 ppm, more particularly from about 250 ppm to about 500 ppm.

In one embodiment, a diet, zero-calorie or low-calorie, carbonated and non-carbonated beverage is provided comprising (i) rebaudioside M and (ii) at least one HBA (e.g., 3-HBA or 2,4- DHBA or a combination of two), wherein the at least one HBA is present in an amount from about 50 ppm to about 500 ppm, more particularly about 250 ppm to about 500 ppm.

In one embodiment, a diet, zero-calorie or low-calorie, carbonated and non-carbonated beverage is provided comprising (i) siamenoside I and (ii) at least one HBA (e.g., 3-HBA or 2,4- DHBA or a combination of two), wherein the at least one HBA is present in an amount from about 50 ppm to about 500 ppm, more particularly about 250 ppm to about 500 ppm.

In one embodiment, a diet, zero-calorie, carbonated and non-carbonated beverage is provided comprising (i) siamenoside I and (ii) at least one HBA (e.g., 3-HBA or 2,4- DHBA or a combination of two), wherein the at least one HBA is present in an amount from about 50 ppm to about 500 ppm, more particularly about 250 ppm to about 500 ppm.

In one embodiment, a zero-calorie or low-calorie beverage is provided, comprising a non-sucrose sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, siratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; a taste modifying composition comprising at least one carboxylate anions of 2-hydroxybenzoic acid, 3- hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4- dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5- dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5- trihydroxybenzoic acid, 2,4,5-trihydrozybenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6- trihydroxybenzoic acid, 4-m ethoxy salicylic acid, 4-amino benzoic acid, and 3 -amino benzoic acid.

In a particular embodiment, sweetener is rebaudioside M, present in the beverage in a concentration of from about 50 ppm to about 600 ppm; and the at least HBA is selected from 3-HBA, 2,4-DHBA, wherein the at least one HBA is present in the beverage in a concentration of from about 50 ppm to about 500 ppm.

In a particular embodiment, the taste modifying composition comprises at least one HBA comprising 3-HBA and 2,4-DHBA, present in the beverage in a concentration of from about 50 ppm to about 500 ppm more preferably from about 150 ppm to about 250 ppm.

In a particular embodiment, the non-sucrose sweetener is rebaudioside M, present in a concentration of from about 400 ppm to about 600 ppm in the beverage; and the at least one C2-C9 organic acid salt is selected from magnesium, calcium or sodium lactate, citrate or gluconate or a combination of them, wherein the organic acids are present in the beverage a concentration of from about 1 mM to about 3 mM.

In a particular embodiment, non-sucrose sweetener is Siamenoside I, present in a concentration of from about 50 ppm to about 600 ppm in the beverage; and the at least one HBA is selected from 3-HBA and/or 2,4-DHBA, wherein the HBAs is present in the beverage in a concentration of from about 50 ppm to about 500 ppm.

In a particular embodiment, the non-sucrose sweetener is mogroside V and the one HBA comprises (i) 3-HBA, (ii) 2,4-DHA, and (iii) Combination; wherein the at least one HBA is present in the beverage in a concentration of from about 50 ppm to about 500 ppm.

In a particular embodiment, the non-sucrose sweetener is a mixture of rebaudioside M, mogroside V, glycyrrhizic acid, wherein mogroside V is present in the beverage in a concentration 30 ppm glycyrrhizic acid is present in the beverage in a concentration of about 50 ppm, and the rebaudioside M is present in the beverage in a concentration from about 300 ppm; and the at least one HBA is selected from 3-HBA and/or 2,4-DHBA , wherein the HBAs is present in the beverage a concentration of from about 50 ppm to about 500 ppm.

Edible Gel Mixes and Edible Gel Compositions

In one embodiment, the consumable is an edible gel or edible gel mix.

Edible gels are gels that can be eaten. Non-limiting examples of edible gel compositions for use in particular embodiments include gel desserts, puddings, jellies, pastes, trifles, aspics, marshmallows, gummy candies, or the like. Edible gel mixes generally are powdered or granular solids to which a fluid may be added to form an edible gel composition. Non-limiting examples of fluids for use in particular embodiments include water, dairy fluids, dairy analogue fluids, juices, alcohol, alcoholic beverages, and combinations thereof. Non- limiting examples of dairy fluids which may be used in particular embodiments include milk, cultured milk, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy analogue fluids which may be used in particular embodiments include, for example, soy milk and non-dairy coffee whitener

Confections

In one embodiment, the consumable is a confection. As referred to herein, “confection” can mean a sweet, a lollie, a confectionery, or similar term. The confection generally contains a base composition component and a sweetener component. According to particular embodiments disclosed herein, the confections may be desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e.g. types of ice cream such as ice cream, ice milk, lacto-ice and the like, and ice confections such as sherbets, dessert ices and the like; general confections, e.g., baked confections or steamed confections such as crackers, biscuits, buns with bean-jam filling, halvah, alfajor, and the like; rice cakes and snacks; table top products; general sugar confections such as chewing gum, hard candy, soft candy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels; cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; and breads including sweet breads and the like or other starch products, and combinations thereof.

Condiment Compositions

In one embodiment, the consumable is a condiment. Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include ketchup; mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings, salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce. Condiment bases generally comprise a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, protein, gum arabic, carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan, pectin, propylene glycol esters of alginic acid, sodium carb oxy methylcellulose, polysorbates, and combinations thereof). Recipes for condiment bases and methods of making condiment bases are well known to those of ordinary skill in the art.

Chewing Gum Compositions

In one embodiment, the consumable is a chewing gum composition. Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing while the insoluble gum base portion is retained in the mouth. The insoluble gum base generally determines whether a gum is considered chewing gum, bubble gum, or a functional gum.

Flavoring agents may be used in either the insoluble gum base or soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial flavors. In a particular embodiment, the flavoring agent comprises an essential oil, such as an oil derived from a plant or a fruit, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, and almonds. In another particular embodiment, the flavoring agent comprises a plant extract or a fruit essence such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In still another particular embodiment, the flavoring agent comprises a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tangerine, grapefruit, citron, or kumquat.

Cereal Compositions

In one embodiment, the consumable is a cereal composition. Cereal compositions typically are eaten either as staple foods or as snacks. Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals which may be eaten without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals typically are processed to produce a shredded, flaky, puffy, or extruded form. Breakfast cereals generally are eaten cold and are often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars. Hot cereals generally are cooked, usually in either milk or water, before being eaten. Nonlimiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

Cereal compositions generally comprise at least one cereal ingredient. As used herein, the term “cereal ingredient” denotes materials such as whole or part grains, whole or part seeds, and whole or part grass. Non-limiting examples of cereal ingredients for use in particular embodiments include maize, wheat, rice, barley, bran, bran endosperm, bulgur, soghums, millets, oats, rye, triticale, buchwheat, fonio, quinoa, bean, soybean, amaranth, teff, spelt, and kaniwa.

Baked Goods

In one embodiment, the consumable is a baked good. “Baked goods,” as used herein, include ready to eat and already to bake products, flours, and mixes requiring preparation before serving. Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.

Baked goods in accordance with particular embodiments of this invention generally comprise a combination of sweetener, water, fat and leavening agent. Baked goods made in accordance with many embodiments of this invention also contain flour in order to make a dough or a batter.

According to particular embodiments of this invention, leavening agents may comprise chemical leavening agents or yeast leavening agents. Non-limiting examples of chemical leavening agents suitable for use in particular embodiments of this invention include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

Dairy Products

In one embodiment, the consumable is a dairy product. In one embodiment, the sweetened composition is a dairy product. Dairy products and processes for making dairy products suitable for use in this invention are well known to those of ordinary skill in the art. Dairy products, as used herein, comprise milk or foodstuffs produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of this invention include milk, milk cream, sour cream, creme fraiche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, piima, filmjolk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof. The dairy products can be produced through conventional means or can be filtered or further modified to adjust the taste properties. In certain embodiments, the dairy products can be liquid dairy products from which one or more of the carbohydrate sugars (lactose or its breakdown products galactose or glucose) are reduced as compared to milk prior to such processing or are substantially removed and which are supplemented with the sweetening composition described herein. The reduction of carbohydrates can be about 5% or about 10% or about 20% or about 50% or about 70% or more as compared to unprocessed milk.

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

Tabletop Sweetener Compositions

In one embodiment, the consumable is a tabletop sweetener. The tabletop sweetener can further include at least one bulking agent, additive, anti-caking agent, functional ingredient, or combination thereof.

Suitable “bulking agents” include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 DE or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with still other embodiments of the invention, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.

As used herein, the phrase “anti-caking agent” and “flow agent” refer to any composition which assists in content uniformity and uniform dissolution. In accordance with particular embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agents are present in the tabletop sweetener composition in an amount from about 0.001% to about 3% by weight of the tabletop sweetener composition.

The tabletop sweetener compositions can be packaged in any form known in the art. Nonlimiting forms include, but are not limited to, powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids.

In one embodiment, the tabletop sweetener composition is a single-serving (portion control) packet comprising a dry-blend. Dry-blend formulations generally may comprise powder or granules. Although the tabletop sweetener composition may be in a packet of any size, an illustrative non-limiting example of conventional portion control tabletop sweetener packets are approximately 2.5 by 1.5 inches and hold approximately 1 gram of a sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar (~ 8 g). In a particular embodiment, a dry-blend tabletop sweetener formulation may contain a sweetener an amount from about 1 % (w/w) to about 10 % (w/w).

A tabletop sweetener composition also may be embodied in the form of a liquid, wherein a steviol glycoside blend disclosed herein or a sweetener composition comprising the same is combined with a liquid carrier. Suitable non-limiting examples of carrier agents for liquid tabletop sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof. The sweetness equivalent of a tabletop sweetener composition for any of the forms described herein or known in the art may be varied to obtain a desired sweetness profile. For example, a tabletop sweetener composition may comprise a sweetness comparable to that of an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition may comprise a sweetness of up to 100 times that of an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition may comprise a sweetness of 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, and 2 times that of an equivalent amount of sugar.

A. Methods

Methods of enhancing the sweetness of a consumable are provided. In one embodiment, a method for enhancing the sweetness of a consumable comprising (i) providing a consumable comprising a non-sucrose sweetener other than sucralose (ii) adding at least one HBA or salt thereof to the consumable in an amount effect to provide the consumable with the at least one HBA in amount from about 50 ppm to about 500 ppm, wherein the non-sucrose sweetener is a high intensity sweetener other than sucralose and the least one HBA is 3 -HBA or 2,4-DHBA.

In another embodiment, a method for enhancing the sweetness of a consumable comprising (i) providing a consumable comprising a non-sucrose sweetener other than sucralose and (ii) adding at least two HBAs or salts thereof to the consumable, wherein the at least two HBAs are present in an amount from about 3 : 1 to about 1 : 1.

In exemplary embodiments, the sucrose equivalence (SE) of the consumable with enhanced sweetness is enhanced by at least about 1.2-fold compared to the SE of the consumable in the absence of the at least one HBA or salt thereof, such as, for example, at least about 1.3-fold, at least about 1.4-fold, at least about 1.5-fold, at least about 1.6-fold, at least about 1.7-fold, at least about 1.8-fold, at least about 1.9-fold and at least about 2.0-fold. In one embodiment, wherein the sucrose equivalence of the consumable is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the consumable in the absence of the at least two HBAs or salts thereof, such as, for example, at least about 1.3-fold, at least about 1.4-fold, at least about 1.5-fold, at least about 1.6-fold, at least about 1.7-fold, at least about 1.8-fold, at least about 1.9-fold and at least about 2.0-fold.

As used herein, the term “consumable matrix” refers to a consumable containing all typical ingredients except the sweetener or sweetener component. Representative, non-limiting examples of consumable matrices include water, citric acid/citrate buffer, phosphoric acid and combinations thereof.

In a particular embodiment, the consumable is a beverage.

The non-sucrose sweetener and HBA or salt thereof can be added together, i.e., in the form of a composition, or separately. In exemplary embodiments, the method further comprises making the consumable taste more like a sucrose-sweetened consumable.

Methods or preparing consumables with enhanced sweetness and, optionally, a more sucrose-sweetened taste profile, are also provided.

In one aspect, a method of preparing a consumable comprises (i) providing a consumable comprising a non-sucrose sweetener other than sucralose (ii) adding at least one HBA or salt thereof to the consumable in an amount effect to provide the consumable with the at least one HBA in amount from about 50 ppm to about 500 ppm, wherein the non-sucrose sweetener is a high intensity sweetener other than sucralose and the least one HBA is 3-HBA or 2,4-DHB A.

In exemplary embodiments, the consumable is a consumable with enhanced sweetness compared to a consumable in the absence of the at least one HBA or salt thereof.

In another aspect, a method of preparing a consumable comprises (i) providing a consumable matrix and (ii) adding a non-sucrose sweetener other than sucralose and at least one HBA or salt thereof to provide a consumable. In exemplary embodiments, the consumable is a consumable with enhanced sweetness compared to a consumable in the absence of the at least one HBA or salt thereof. The sweetener and HBA can be added together, i.e., in the form of a composition, or separately.

In yet another aspect, a method of preparing a beverage comprises (i) providing a beverage matrix and (ii) adding a non-sucrose sweetener other than sucralose and at least one HBA or salt thereof to provide a beverage. In exemplary embodiments, the beverage has enhanced sweetness compared to a beverage in the absence of the at least one HBA or salt thereof. The sweetener and HBA can be added together, i.e., in the form of a composition, or separately. Optionally, the sweetener can be added in the form of a sweetener component.

In a still further aspect, a method of preparing a sweetened beverage comprises (i) providing an unsweetened beverage and (ii) adding a non-sucrose sweetener other than sucralose and at least one HBA or salt thereof to the unsweetened beverage to provide a sweetened beverage. In exemplary embodiments, the sweetened beverage has enhanced sweetness compared to a sweetened beverage in the absence of at least one HBA or salt thereof. The sweetener and HBA can be added together, i.e., in the form of a composition, or separately.

EXAMPLES

EXAMPLE 1: Preparation and Sensory Testing of Exemplary Beverages with HBA and Rebaudioside M

Beverage Preparation:

Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 1. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 1: 312 ppm Reb M Beverages

Sensory Testing:

The beverages were evaluated blindly by five or six panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. Panelists ranked higher the sample that had higher overall sweetness and overall best tasting on a scale of 1-5 (1-High and 5-Low) . The results are shown in Table 2.

Table 2. Sensory Test Rankings

EXAMPLE 2: Preparation and Paired Comparison Sensory Testing of Exemplary Beverages with HBA and Rebaudioside M

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 3. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 3: 312 ppm Reb M beverages

Sensory Testing:

The beverages were evaluated blindly by five or six panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in paired comparison test between control and prototypes. Panelists ranked higher the sample that had higher overall sweetness, overall sugar-like mouthfeel and overall best tasting. The results are shown in Table 4.

Table 4. Paired Comparison Sensory Test Rankings

EXAMPLE 3: Preparation and Sensory Testing of Exemplary Beverages with HBA and Siamenoside I

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 5. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C). Table 5: 600 ppm Siamenoside I Beverages

Sensory Testing:

The beverages were evaluated blindly by eight panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. Panelists ranked higher the sample that had higher Panelists ranked higher the sample that had higher overall sweetness, overall mouthfeel and overall best tasting on a scale of 1-5 (1-High and 5- Low). The results are shown in Table 6.

Table 6. Sensory Test Rankings

EXAMPLE 4: Preparation and Paired Comparison Sensory Testing of Exemplary Beverages with HBA and Siamenoside I

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 7. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 7: 600 ppm Siamenoside I Beverages

Sensory Testing:

The beverages were evaluated blindly by five to seven panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in paired comparison test between control and prototypes. Panelists ranked higher the sample that had higher overall sweetness, overall sugar-like mouthfeel and overall best tasting. The results are shown in Table 8.

Table 8. Paired Comparison Sensory Test Rankings

EXAMPLE 5: Preparation and Sensory Testing of Exemplary Beverages with HBA and Mogroside V

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 9. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 9: 500 ppm Mogroside V Beverages

Sensory Testing:

The beverages were evaluated blindly by five or six panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. Panelists ranked higher the sample that had higher overall sweetness, overall best tasting and overall temporal profile on a scale of 1-5 (1-High and 5-Low) . The results are shown in Table 10.

Table 10. Sensory Test Rankings

EXAMPLE 6: Preparation and Paired Comparison Sensory Testing of Exemplary Beverages with HBA and Mogroside V

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Lemon Lime Zero-Cal or Low-Cal beverages were prepared according to the formulations shown in Table 11. The ingredients were dissolved in filtered water to constitute a syrup, then the final beverage was made by weighing the appropriate syrup amount and adding carbonated water using a ratio of 1-part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 11: 500 ppm Mogroside V Beverages

Sensory Testing:

The beverages were evaluated blindly by four or five panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in paired comparison test between control and prototypes. Panelists ranked higher the sample that had higher overall sweetness, overall sugar-like mouthfeel and overall best tasting. The results are shown in Table 12.

Table 12. Paired Comparison Sensory Test Rankings

EXAMPLE 7: Preparation and Sensory Testing of Exemplary Beverages with Siamenoside I and 3-HBA or 2,4-DHBA

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Mock citric acid beverages were prepared according to the formulations shown in Table 13. The ingredients were dissolved in filtered water. Final beverages were filled in 300 ml glass bottles and served cold (4°C). Table 13: 350 ppm Siamenoside I Beverages Sensory Testing:

The beverages were evaluated blindly by eight to ten panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. Panelists identified blends that match sweetness profile of sucrose sample (sucrose equivalence = 10). Panelists ranked the samples for different sensory properties of sweetness, sourness and bitterness. The results are shown in Table 14. Means with different uppercase letters within a column are significantly different from the 10% sucrose control at p<0.05 (Dunnett’s Test).

Table 14. Sensory Test Rankings

Blending 3-HBA or 2,4-DHBA with Siam enoside I achieved an “In Mouth Sweetness,” “Overall Max Sweetness”, and “Sweet Linger” similar to the Sucrose 10% control.

EXAMPLE 8: Preparation and Sensory Testing of Exemplary Beverages with Siamenoside I, 3-HBA, 2,4-DHBA and Tagatose

Beverage Preparation: Food grade materials with high purity were purchased from different ingredient suppliers. Mock citric acid beverages were prepared according to the formulations shown in Table 13. The ingredients were dissolved in filtered water. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 15: 450 ppm Siamenoside I Beverages

Sensory Testing:

The beverages were evaluated blindly by two panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. The results are shown in Table 16. Table 16. Sensory Test Rankings

Blending 3-HBA or 2,4-DHBA with Tagatose, Reb M or Mogroside V helped improve the sweet quality of Siamenoside I. EXAMPLE 9: Preparation and Sensory Testing of Exemplary Beverages with Siamenoside I and 3-HBA, 2,4-DHBA, or 3,4-DHBA

Beverage Preparation:

Food grade materials with high purity were purchased from different ingredient suppliers. Mock citric acid beverages were prepared according to the formulations shown in Table 13. The ingredients were dissolved in filtered water. Final beverages were filled in 300 ml glass bottles and served cold (4°C).

Table 17: 350 ppm Siamenoside I Beverages Sensory Testing:

The beverages were evaluated blindly by three panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between the samples. For each sample, panelists were instructed to taste, then write down their evaluation comments in ranking test. Panelists ranked the samples for different sensory properties including sweet quality, sweet intensity and overall taste. Panelists ranked higher the sample that had better sweetness and overall taste. The results are shown in Table 18. Table 18. Sensory Test Rankings

The sample with Siamenoside I and 500 ppm 3-HBA ranked highest for overall taste and the sample with Siamenoside I and 500 ppm 3,4-DHBA ranked slightly higher in sweetness.

Claims

CLAIMS We Claim:

1. A consumable comprising: (i) at least one non-sucrose sweetener and (ii) at least one hydroxybenzoic acid (HBA) or a salt thereof present in an amount from about 50 ppm to about 600 ppm, wherein the non-sucrose sweetener is a high intensity sweetener other than sucralose and the least one HBA is selected from 3 -hydroxybenzoic acid

(3 -HBA), 2,4-dihydroxybenzoic acid (2,4-DHBA) and 3,4-dihydroxybenzoic acid (3,4-DHBA).

2. A consumable comprising: (i) at least one non-sucrose sweetener and (ii) at least two HBAs or salts thereof, wherein the at least two HBAs are present in a ratio of about

3 : 1 to about 1 : 1; wherein the at least two HBAs are selected from the group consisting of mono-HBAs, di-HB As, tri-HBAs or a combination thereof.

3. The consumable of claim 2, wherein the at least two HBAs are present collectively in an amount from about 250 ppm to about 500 ppm.

4. The consumable of claim 2, wherein the mono-HBA is selected from the group consisting of 2-hydroxybenzoic acid, 3 -hydroxybenzoic acid and 4-hydroxybenzoic acid.

5. The consumable of claim 2, wherein the di -HBAs are selected from the group consisting of 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5- dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid and 2,6-dihydroxybenzoic acid.

6. The consumable of claim 2, wherein the tri-HBA is selected from the group consisting of 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5- trihydrozybenzoic acid 2,3,6-trihydroxybenzoic acid 2,4,6-trihydroxybenzoic acid.

7. The consumable of claim 2, wherein the at least two HBAs comprise 3-HBA and 2,4- DHBA.

8. The consumable of claim 1, wherein the at least one non-sucrose sugar is a steviol glycoside, a mogroside or a combination thereof.

9. The consumable of claim 1, wherein the at least one non-sucrose sweetener is rebaudioside M, siamenoside I or mogroside V.

10. The consumable of claim 9, further comprising tagatose.

11. The consumable of claim 1, wherein the consumable is a beverage.

12. The consumable of claim 1, wherein the beverage is characterized by one or more properties that are improved over the same beverage in the absence of HBA, wherein the one or more improper properties are selected from sweetness, sugar-like mouthfeel, taste, mouthfeel, bitter and sweet linger and temporal profile.

13. A method for enhancing the sweetness of a consumable comprising: (i) providing a consumable comprising a non-sucrose sweetener; (ii) adding at least one HBA or salt thereof to the consumable in an amount effect to provide the consumable with the at least one HBA in amount from about 50 ppm to about 500 ppm, wherein the nonsucrose sweetener is a high intensity sweetener other than sucralose.

14. The method of claim 13, wherein the sucrose equivalence of the consumable is enhanced by at least about 1.2-fold compared to the sucrose equivalence of the consumable in the absence of the at least one HBA.

15. A method for enhancing the sweetness of a consumable comprising: (i) providing a consumable comprising a non-sucrose sweetener other than sucralose; and (ii) adding at least two HB As or salts thereof to the consumable, wherein the at least two HBAs are present in an amount from about 3 : 1 to about 1 : 1.