WO2008049258A1

WO2008049258A1 - Consumables

Info

Publication number: WO2008049258A1
Application number: PCT/CH2007/000523
Authority: WO
Inventors: Chad Allen Hansen; Jay Patrick Slack; Christopher Todd Simons
Original assignee: Givaudan Sa
Priority date: 2006-10-24
Filing date: 2007-10-22
Publication date: 2008-05-02

Abstract

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and naringin dihydrochalcone in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Description

CONSUMABLES

TECHNICAL FIELD

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and naringin dihydrochalcone in a concentration near its sweetness detection threshold to enhance the sweetness.

BACKGROUND

Naringin dihydrochalcone (NarDHC) is a sweetener commonly used in consumables in a concentration well above its sweetness detection threshold concentration. Naringin dihydrochalcone has been used as a sweetener in concentrations well above its sweetness detection level. It has also been used in combination with stevioside to reduce the off-note of stevioside (JP10276712).

Applicant has found that naringin dihydrochalcone (NarDHC) is a sweetness enhancer and can be used in a low concentration near its sweetness detection threshold in combination with certain sweeteners, including the sugars sucrose, fructose, glucose, high fructose corn syrup (containing fructose and glucose), xylose, arabinose, and rhamnose, the sugar alcohols erythritol, xylitol, mannitol, sorbitol, and inositol, and the artificial sweeteners AceK, aspartame, neotame, sucralose, and saccharine, to enhance the sweetness of said sweeteners.

SUMMARY

In a first aspect, there is provided a sweetened consumable comprising a) at least 0.0001 % of at least one sweetener, including natural and artificial sweeteners,

wherein said sweetener includes sucrose, fructose, glucose, high fructose com syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof, wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration at least isosweet to 2% sucrose, and

b) naringin dihydrochalcone,

wherein naringin dihydrochalcone is present in a concentration near its sweetness detection threshold from 2 to 60 ppm.

In another aspect, there is provided a sweetened consumable as herein described further comprising at least one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and neohesperidin dihydrochalcone,

wherein each enhancer is present in a concentration near its sweetness detection threshold, which is for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for neohesperidin dihydrochalcone from 1 to 5 ppm.

In another aspect, there is provided a sweetened consumable, as herein described, comprising rubusoside or rubus extract.

In another aspect, there is provided a sweetened consumable, as herein described, comprising mogroside V or swingle extract.

In another aspect, there is provided a sweetened consumable, as herein described, comprising rebaudioside A.

In another aspect, there is provided a sweetened consumable, as herein described, comprising stevioside.

In another aspect, there is provided a sweetened consumable, as herein described, comprising neohesperidin dihydrochalcone.

In another aspect, there is provided a sweetened consumable, as herein described, comprising two enhancers selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and neohesperidin dihydrochalcone.

In another aspect, there is provided a sweetened consumable, as herein described, comprising one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and the other enhancer selected from neohesperidin dihydrochalcone.

In another aspect, there is provided a sweetened consumable, as herein described, that is a beverage.

In another aspect, there is provided a beverage, as herein described, additionally comprising neohesperidin dihydrochalcone in a concentration from 1 to 2 ppm.

In another aspect, there is provided a method of sweetening consumables utilizing: a) at least 0.0001% of at least one sweetener, including natural and artificial sweeteners,

wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof, and

b) naringin dihydrochalcone in a concentration near its sweetness detection threshold from 2 to 60 ppm are admixed to a consumable.

In another aspect, there is provided a method, as herein described, further comprising utilizing at least one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and NDHC,

wherein each enhancer is present in a concentration near its sweetness detection threshold, which is for rubusoside from 1.4 to 42 ppm, for rubus extract from 2 to 60 ppm, for mogroside V from 0.4 to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for NDHC from 1 to 5 ppm.

DETAILED DESCRIPTION

Naringin dihydrochalcone (NarDHC) is also known as -[4-[[2-O-(6-Deoxy-L- mannopyranosyl)-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)- 1-propanone. The chemical structure is given below.

The sweetness detection threshold for NarDHC and optional enhancers were determined by the applicant.

The sweetness detection threshold varies somewhat in different individuals.

For example, some individuals are able to detect the sweetness of sucrose in a very low concentration of 0.4%, others need at least 0.7% or even more. All examples were performed with sweet sensitive panelists able to detect at least 0.5% of sucrose or less. The concentration detectable by the average consumer will therefore be higher.

A concentration near a sweetness enhancer's sweetness detection threshold is defined herein as a concentration with an isointensity to sucrose of up to 1.25% sucrose or lower, for example, up to 1% sucrose, up to 0.8%, up to 0.75 %, up to 0.7% sucrose, or up to 0.5% sucrose, as detected by sweet sensitive panelists.

An example of a useful concentration of NarDHC near its sweetness detection threshold is 2 to 60 ppm. The isointensity of various NarDHC concentrations was determined, and 45 ppm NarDHC was isosweet to 0.5% sucrose, and 60 ppm NarDHC was isosweet to 1.25% sucrose.

NarDHC may be combined with optional enhancers in a low concentration near their sweetness detection threshold for an improved sweetness enhancing effect. These optional enhancers and some of their synonyms and plant sources are discussed in more detail below.

The one or more optional enhancers include, without limitation, rubus extract, rubusoside, swingle extract, mogroside V, rebaudioside A, stevioside, and neohesperidin dihydrochalcone (NDHC).

Useful concentrations for these optional enhancers are indicated below. 1.4 to 42 rubusoside or 2 to 60 ppm rubus extract.

0.4 to 12.5 ppm mogroside V or 2 ppm to 60 ppm swingle extract.

1 to 30 ppm rebaudioside A.

2 to 100 ppm, for example, 2 to 60 ppm or 2 to 100 ppm, stevioside. 1 to 5 ppm NDHC.

Further useful concentrations for rubus extract may be, for example, from 2 ppm to up to 80 ppm Further useful concentrations for rubusoside may be from 2 ppm to up to 56 ppm.

Combinations of the sweetness enhancer with optional enhancers was found to have a particularly high sweetness enhancing effect on an optional enhancer as described herein.

For example, the following mixtures were found to perform well:

NarDHC (10 to 60 ppm) + swingle extract (10 to 60 ppm).

NarDHC (45 ppm) + swingle extract (45 ppm).

NarDHC (45 ppm) + swingle extract (60 ppm).

NarDHC (60 ppm) + swingle extract (45 ppm). NarDHC (60 ppm) + swingle extract (60 ppm). Alternatively to swingle extract or mogroside V, NarDHC may be combined with rubusoside, rubus extract, rebaudioside A, or stevioside.

The above mixtures may be further enhanced by further optional enhancers in a concentration near their sweetness detection threshold, for example NDHC. The following mixtures were found to perform well:

NarDHC (10 to 60 ppm)+ swingle extract (10 to 60 ppm) + NDHC (1 to 2 PPm). NarDHC (60 ppm) + swingle extract (60 ppm) + NDHC (2 ppm).

NarDHC (60 ppm) + swingle extract (45 ppm) + NDHC (2 ppm). NarDHC (45 ppm) + swingle extract (45 ppm) + NDHC (1.5 ppm). NarDHC (30 ppm) + swingle extract (30 ppm) + NDHC (1 ppm).

Alternatively to swingle, rubusoside, rebaudioside A or stevioside may be used in the mixtures including NDHC above.

The determined isointensities to sucrose solutions of the optional enhancers are indicated below.

60 ppm rubus extract with 42 ppm rubusoside is below the intensity of 1% sucrose.

60 ppm swingle extract with 12.48 ppm mogroside V is isosweet to 0.75% sucrose. 20 ppm rebaudioside A is isosweet to 0.75% sucrose.

30 ppm stevioside is isosweet to 0.5% sucrose.

40 ppm stevioside is isosweet to 0.75% sucrose.

2 ppm NDHC is isosweet to 0.5% sucrose.

Rubus extract is the extract of the plant Rubus suavissimus and contains rubusoside. Rubusoside may be purified from the extract and used in purified form or the extract may be used. Alternatively to Rubus suavissimus extract, another botanical extract containing a sufficient amount of rubusoside may be used.

Swingle extract is also known as swingle, Lo Han, Lo Han Guo, or Lo Han

Gou. Swingle extract contains mogrosides and can be extracted from the plant Siraitia grosvenorii. Siraitia grosvenorii (syn. Momordica grosvenorii, Thladiantha grosvenorii); also called arhat fruit or longevity fruit; or in simplified Chinese luό nan guό or luo han kuo. The plant contains mogrosides, a group of triterpene glycosides that make up approximately 1 % of the flesh of the fresh fruit. Through extraction an extract in form of a powder containing 80% mogrosides can be obtained. Mogroside extract contains mogroside V (major active), mogroside Ha, mogroside lib, mogroside III, mogroside IV, 11-oxo mogroside V₁ and siamenoside I.

Alternatively to swingle extract, another botanical extract containing a sufficient amount of mogroside V may be used.

Rebaudioside A is a terpenoid glycoside that is found in extract of Stevia rebaudiana.

Stevioside is a terpenoid glycoside also known as stevia, and is found in extracts of the plant Stevia rebaudiana.

Neohesperidin dihydrochalcone (NDHC, E959) is known to act synergistically with sucrose and/or stevioside, though its effectiveness at its sweetness detection threshold for sucrose is disputed. For example, Kroeze et al., Chem. Senses 2000, 25, 555-559 disclose that NDHC does not enhance sucrose sweetness at its sweetness detection threshold.

The sweeteners include, but are not limited to, the sugars sucrose, fructose, glucose, high fructose corn syrup (containing fructose and glucose), xylose, arabinose, and rhamnose, the sugar alcohols erythritol, xylitol, mannitol, sorbitol, and inositol, and the artificial sweeteners AceK, aspartame, neotame, sucralose, and saccharine, and combinations of these sweeteners.

Sucrose, also known as table sugar or saccharose, is a disaccharide of glucose and fructose. Its systematic name is α-D-glucopyranosyl-(1— >2)-β-D- fructofuranose.

Fructose and glucose are monosaccharide sugars.

High fructose corn syrup (HFCS) consists of a mixture of glucose and fructose. Like ordinary corn syrup, the high fructose variety is made from corn starch using enzymes. The fructose content of corn syrup (glucose) is increased through enzymatic processing. Common commercial grades of high fructose corn syrup include fructose contents of 42%, 55%, or 90%. The 55% grade is most commonly used in soft drinks.

Erythritol (systematic name 1 ,2,3,4-butanetetrol) is a natural non-caloric sugar alcohol.

AceK, aspartame, neotame and and sucralose are artificial sweeteners.

Acesulfam potassium (AceK) is the potassium salt of 6-methyl-1 ,2,3- oxathiazine-4(3H)-one 2,2-dioxide, an N-sulfonylamide. It is also known as Acesulfam K or AceK, or under various trademark names including Sunett® and Sweet One®. In the European Union it is also known under the E number (additive code) E950.

Aspartame is the name for aspartyl-phenylalanine-1 -methyl ester, a dipeptide. It is known under various trademark names including Equal®, and Canderel®. In the European Union, it is also known under the E number (additive code) E951.

Sucralose is the name for 6-dichloro-1 ,6-dideoxy-β-D-fructo-furanosyl 4- chloro-4-deoxy-α-D-galactopyranoside, which is a chlorodeoxysugar. It is also known by the trade name Splenda®. In the European Union, it is also known under the E number (additive code) E955.

The natural sweeteners may be used in pure or partly purified form, and may be chemically synthesised, produced by biotechnological processes including fermentation, or isolated from a natural source, in particular a botanical source (including, without limitation, fruits, sugar cane, sugar beet), for example a plant extract or syrup including, without limitation, corn syrup, high fructose corn syrup, honey, molasses, maple syrup, fruit concentrates, and other syrups and extracts.

Sweeteners, NarDHC and the optional enhancers can be used in purified or isolated form or in the form of a botanical extract comprising the sweetness enhancing actives.

NarDHC can be used alone or in combination with one or more optional enhancers as described herein, in a concentration as indicated below in a formulation containing 0.0001 to 15% (wt/wt) or more of at least one sweetener. A useful concentration for a sweetener is a concentration that on its own provides an isointensity to a sucrose solution of at least 2%, for example 2% to 15%, or 5% to 12%.

For example, a useful concentration of sucrose, fructose, glucose, high fructose corn syrup (HFCS) or erythritol may be from about 5% to about 12%.

NarDHC and the optional enhancers can be added to consumables to enhance the sweetness of sweeteners herein described present in said consumables or added to such consumables.

Consumables include all food products, including but not limited to, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, desert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, carbonated beverages, alcoholic drinks, beers, soft drinks, mineral and aerated waters and other non-alcoholic drinks, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical and non- pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof.

Consumables may contain acids to provide a low pH. For example, many beverages have a low pH, for example, from pH 2.6 to 3. NarDHC and NarDHC compositions comprising optional enhancers described herein also work under low pH conditions and show an enhancement effect.

How to sweeten consumables using sweeteners herein-described in a sufficient amount is well-known in the art. Depending on the consumable, the amount of sweetener can be reduced by addition of NarDHC and optional enhancers described herein. For example, for sucrose as sweetener, a reduction of about 1 to 4° Brix or more can be achieved.

Consumbles may contain any amount of a sweetener as herein-described, a useful range is, for example, at least 2%, for example about 2% to 15%, or about 5% to 12% of one or more selected from sucrose, fructose, glucose, high fructose com syrup, or erythritol.

A useful range for artificial sweeteners is in a concentration isosweet to about 2 to 15 % sucrose.

Different sweeteners may be used in combination in a concentration equivalent to at least 2% isointensity to sucrose.

For example, carbonated beverages usually contain about 10% to 12% high fructose corn syrup and/or sucrose.

Examples

The sweetness intensities used in sensory evaluations are as follows:

Barely detectable sweet taste is the sweetness of 0.5% sucrose solution.

Weak sweet taste is the sweetness of 1% sucrose solution.

Mild sweet taste is the sweetness of 2% sucrose.

Strong sweet taste is the sweetness of 7% sucrose.

In comparative evaluations, the following descriptors are used in ascending order:

"barely perceivable late onsetting sweetness",

"barely perceivable sweetness", "very weak sweetness",

"weakly sweeter than sucrose control",

"notably sweeter than sucrose control",

"much sweeter than sucrose control",

"substantially sweeter than sucrose control". In all examples, the following extracts/compounds were used in the indicated concentration and quantity, unless otherwise stated. All concentrations in % are % (wt/wt), unless otherwise indicated.

Rubus suavissimus extract, also called rubus extract or rubusoside extract, contained 70% rubusoside by weight and is commercially available from Corona Science and Technology Corporation, Fu Zhou province, China. 60 ppm 70% rubusoside equals 42 ppm rubusoside.

Swingle extract, also known as Lou Han Gou extract, contained 80%, by weight, mogrosides comprising the naturally occurring terpene glycosides mogroside IV, mogroside V and 11-oxo-mogroside V and also the terpene glycoside siamenoside I in the final spray dried extract to equal 32.6% by weight. The concentration of mogroside V, which is the main mogroside active in the extract, is 20.8%. The 11-oxo-mogroside V, mogroside IV and siamenoside I have been roughly quantified and together make not more than 12 %, or lower.

Accordingly, a 60 ppm (0.0060% wt/wt) solution of swingle extract contains 12.48 ppm (0.001248% wt/wt) mogroside V, 45 ppm swingle contains 9.36 ppm mogroside V and 20 ppm contains 4.16 ppm mogroside V.

The swingle extract is commercially available from Corona Science and Technology Corporation, Fu Zhou province, China.

With regard to the purity of the compounds employed, naringin dihydrochalcone had a concentration of >99%, neohesperidin dihydrochalcone had a concentration of >98%, rebaudioside A had a concentration of >99%, and stevioside had a concentration of >95%.

In the following, an overview of the examples is given.

Examples 1-4 describe the methods in general.

Examples 5A-5C relate to NarDHC (Naringin Dihydrochalcone).

Examples 6 A-B and 7 A-H relate to mixtures of NarDHC with swingle.

Examples 6 A-B relate to mixtures of NarDHC with swingle. Examples 7A-H relate to mixtures of NarDHC, swingle, and NDHC.

Examples 8 A-8I relate to control examples of NarDHC and optional enhancers. Example 1

Comparative sensory evaluation of sweetness enhancer in 2 or 7% sucrose

The test samples contained sweetness enhancer in 0% sucrose (water), 2% sucrose, or 7% sucrose, and control samples of 0%, 2% and 7% sucrose without any additive. The sensory evaluations were conducted as follows. All samples were presented at ambient temperature in 15 ml aliquots to panels consisting of 5-9 sweet sensitive subjects of varying sweet sensitivity. After tasting each sample, the mouth was rinsed thoroughly with water at ambient temperature prior to tasting the next sample. The sucrose positive control (2% or 7%) was presented first and served as the sweetness reference to which all sweetness enhancer/sucrose combinations were directly compared.

One tasting sequence included tasting the sucrose control first, rinsing with water, tasting the sweetness enhancer/sucrose sample, rinsing with water followed by tasting the sucrose control again. Once the sequence was completed, each panelist chose the sample that was sweeter and evaluated the sweetness of each sample relative to one another.

In a second tasting sequence, the same procedure was followed for the water negative control versus the sweetness enhancer/water samples to determine the sweet taste due to the sweetness enhancer itself at each tested concentration. Panelists evaluated the sweetness of the sweetness enhancer in water for each concentration. For their evaluation, panelists were allowed to compare any perceived sweetness of the sweetness enhancer to the 2% or 7% sucrose control to determine the relative intensity of sweetness. Mild sweet taste corresponds to the taste of 2% sucrose, strong sweet taste corresponds to the taste of 7% sucrose.

Further descriptors below or above the degree of sweetness of the sucrose controls that were used were, in ascending order, "barely perceivable late onsetting sweetness", "barely perceivable sweetness", "very weak sweetness" (for the samples below 2% sucrose), and "weakly sweeter than sucrose control", "notably sweeter than sucrose control", "much sweeter than sucrose control", "substantially sweeter than sucrose control" (for the samples above the sucrose control).

Alternatively to sucrose, the evaluation may be performed with another sweetener, for example, high fructose (55%) corn syrup (HFCS, containing 55% fructose and 45% glucose), erythritol, sucralose, aspartame, or acesulfame potassium (AceK).

Example 2 A forced choice test of sweetness enhancer in water. 2% sucrose and 7 % sucrose

The sweetness enhancer in a concentration near its sweetness detection threshold was evaluated in 0% sucrose (water), 2% sucrose, and 7% sucrose. The test samples were evaluated by a sensory panel of 10 sweet sensitive panelists. Samples were presented in 3 replicates to each panelist to give n = 30 evaluations for each panel. The sensory evaluation was conducted using a forced choice method. Samples were presented blind, unidentifiable by panelists. Three runs at different sucrose concentrations were performed (0% sucrose (water/negative control), 2% sucrose, 7% sucrose). In each run, the sweetness enhancer sample was compared by panelists to a corresponding sample without sweetness enhancer at the same sucrose concentration. Panelists were instructed that they had to choose one of the samples as sweeter. The data was analysed using beta-binomial analysis. Further, panelists were asked to rate each presented sample for sweetness using the generalized labeled magnitude scale (0 = no sweetness; 10 = strongest imaginable sensation of any kind). The rating data was compared using the paired t-test.

Alternatively, 0% (water), 0.5% and/or 1% and/or 1.5% sucrose were used for samples/corresponding controls and evaluated accordingly.

As a further control, the sweetness enhancer in water was compared to 0.5% and/or 1% and/or 1.5% sucrose. The result determines the sweetness intensity of the sweetness enhancer compound as such, without the sweetness due to the enhancement of sucrose.

Example 3

Ranking tests to determine the sweetness isointensity of the sweetness enhancer to sucrose solutions

For comparative ranking, samples of 0.5%, 1 %, 1.5%, 7%, 8%, 9%, 10% and 11 % sucrose solutions were prepared. 3a) Sweetness isointensitv of sweetness enhancer in sucrose solutions

The sensory evaluation was conducted using a ranking method. Samples at ambient temperature were randomly presented in 15 ml blind aliquots (unidentifiable by panelists). Panels consisted of 10 sweet sensitive subjects and samples were presented in 4 replications over 2 sessions. After tasting each sample, the mouth was rinsed thoroughly with water at ambient temperature prior to tasting the next sample. Panelists were presented with 7%, 8%, 9%, 10%, 11% sucrose samples and a sixth sample of 7% sucrose with the sweetness enhancer in a concentration near its sweetness detection threshold. They were asked to rank the samples from low to high with respect to perceived sweet taste. R-indices were calculated for 7% sucrose with the sweetness enhancer versus 7%, 8%, 9%, 10% or 11% sucrose.

3b) Near threshold sweetness isointensitv of sweetness enhancer in water

The sensory evaluation was conducted using a ranking method. Samples at ambient temperature were randomly presented in 15 ml blind aliquots (unidentifiable by panelists). Panels consisted of 10 sweet sensitive subjects and samples were presented in 4 replications over 2 sessions. After tasting each sample, the mouth was rinsed thoroughly with water at ambient temperature prior to tasting the next sample. Panelists were presented with either 0.5% and 1% sucrose or 1% and 1.5% sucrose and a third sample of water with the sweetness enhancer in a concentration near its sweetness detection threshold. They were asked to rank the samples from low to high with respect to perceived sweet taste. R-indices were calculated for the sweetness enhancer in water versus either 0.5% and 1% sucrose or 1% and 1.5% sucrose.

An R-index greater than the higher critical value means that the sweetness enhancer sample is significantly sweeter than the sucrose sample. An R-index from 50% to the critical value means the sweetness enhancer sample has an equivalent sweetness to the compared sucrose sample. An R-index below the lower critical value indicates that the sucrose sample is sweeter than the sweetness enhancer sample. Example 4

Paired comparisons of sweetness enhancer and its mixtures in water and 7% sucrose

Samples of sweetness enhancer or its mixtures with optional enhancers were prepared in water and 7% sucrose. NarDHC alone or in combination with one or two optional enhancers were used in a sample.

All samples were presented to panelists at ambient temperature. The sensory evaluation was conducted using a paired comparison method. Samples in water were only compared to other samples in water, the same applies to samples in 7% sucrose. Samples were paired randomly and presented in unidentifiable pairs of two (left and right) to the panelists in random order. The sample on the left was tasted first, followed by rinsing the mouth with water, then tasting the sample on the right. Once completing the sequence, each panelist ranked the pair of samples for sweetness then evaluated samples with respect to one another with the following descriptors (in ascending order): "significantly less sweet", "less sweet", "notably less sweet",

"isosweet", "weakly sweeter", "notably sweeter", "sweeter".

Examples 5A-5C. Narinqin Dihydrochalcone (NarDHC)

Example 5A

Comparative sensory evaluation of NarDHC in 2% sucrose

NarDHC (20, 60 and 100 ppm) was evaluated in 2% sucrose as described in example 1. The results are indicated in the table below.

The 100 ppm NarDHC in 2% sucrose was perceived as substantially sweeter than the sucrose control by panelists. For 100 ppm NarDHC in water, a mild sweetness slightly below 2% sucrose control was perceived.

The 60 ppm NarDHC in 2% sucrose was perceived as much sweeter than the sucrose control by panelists. The 60 ppm NarDHC in water had a very weak delayed sweetness far below 2% sucrose in water alone.

The 20 ppm NarDHC in 2% sucrose was perceived as notably sweeter than the sucrose control. The 20 ppm NarDHC in water was barely perceived as sweet with a delayed onset only perceived after holding in the mouth for several seconds.

The results above demonstrate the enhancement in the sweetness intensity of 2% sucrose by NarDHC when used in concentrations at or below sweetness detection level (20 ppm, and 60 ppm). The NarDHC in water samples that were tested in the same concentration in comparison demonstrate that the detected enhancement effect is not due to the sweetness of the NarDHC as such in these concentrations.

For NarDHC at 100 ppm, while 2 % sucrose is perceived as substantially sweeter than the sucrose control, NarDHC in water already tastes mildly sweet. Even though this is below the sucrose control in the degree of perceived sweetness, a more than additive effect is not seen at the concentration of 100 ppm in this test. Example 5B

Ranking Test of 45 ppm NarDHC in 7% sucrose, determining its sucrose isointensitv.

A 45 ppm NarDHC in 7% sucrose sample was evaluated for its isointensity to sucrose solutions in a concentration of 7-11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index of 89%, which is greater than the critical value (64.61%), means that the NarDHC sample was significantly sweeter than the sucrose sample at 7%. An R-index of 53% (i.e. below the critical value) is equivalent to chance meaning the NarDHC sample was isosweet to 8% sucrose. The R-index between 0.6%-12%, which was below the critical value (35.39%), means the NarDHC sample was less sweet than either 9%, 10% and 11% sucrose.

Accordingly, 45 ppm NarDHC in 7% sucrose adds 1 °Brix of sucrose sweetness intensity to enhance the sweetness to the equivalent of an 8% sucrose solution.

Based on the sweetness of NarDHC determined in control example 8A as isosweet to 0.5% sucrose, 45 ppm NarDHC in 7% sucrose would be expected to taste equivalent to 7.5% sucrose if the effect were merely additive. However, as shown in the present example, the combination of 45 ppm NarDHC in 7% sucrose had a sweetness isointense to 8% sucrose, which was greater than expected. Example 5C

Ranking Test of 60 ppm NarDHC in 7% sucrose, determining its sucrose isointensity.

A 60 ppm NarDHC in 7% sucrose sample was evaluated for isointensity to sucrose solutions in a concentration of 7-11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index 78%-89%, which was greater than the critical value (64.61%), means that the NarDHC sample was significantly sweeter than the sucrose sample at 7% or 8%. An R-index of 36%, which is equal to the critical value (35.39%) means the NarDHC sample was isosweet to 9% sucrose. An R-index 1 %-8%, which is below the critical value (35.39%), means the NarDHC sample was less sweet than either 10% or 11% sucrose.

Accordingly, 60 ppm NarDHC in 7% sucrose adds 2 "Brix sucrose sweetness intensity to enhance the sweetness to the equivalent of a 9% sucrose solution.

Based on this result, the 7% sucrose + 60 ppm NarDHC would be expected to be equivalent in sweetness to sucrose of from above 8% to below 8.5%, interpolated to 8.25% sucrose, if the effect were merely additive according to example 8A.

However, as shown above, the combination of 60 ppm NarDHC with 7% sucrose had a sweetness isointensity to 9% sucrose, which is clearly greater than the expected effect. Examples 6 and 7 mixtures of NarDHC with Swingle extract

Examples 6A -6B

Example 6A

Ranking Test of 45 ppm NarDHC + 60 ppm Swingle Extract in 7% sucrose, determining its sucrose isointensity.

A 45 ppm NarDHC + 60 ppm swingle extract in 7% sucrose sample was evaluated for isointensity to sucrose solutions in a concentration of 7-11 % using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 67-100%, which is greater than the critical value (64.61%), means that the NarDHC + swingle sample was significantly sweeter than the sucrose sample at 7%, 8% or 9%. An R-index from 7-18%, which is below the critical value (35.39%), means that the NarDHC + swingle sample was less sweet than either 10% or 11% sucrose. The NarDHC + swingle sample in 7% sucrose was found to be sweeter than 9% and less sweet than 10%, and accordingly isosweet to 9.5% sucrose by interpolation.

As a control, the sweetness of 45 ppm NarDHC in water was isosweet to 0.5 % sucrose (compare control example 8A).

The sweetness of 60 ppm swingle in water had an isointensity of above 0.5% but below 1% sucrose (0.75% by interpolation according to example 8C).

Accordingly, the 7% sucrose + 45 ppm NarDHC (isotense to 0.5% sucrose) + 60 ppm swingle extract (isosweet to below 1% sucrose, interpolated to 0.75% sucrose), would be expected to be isosweet to below 8.5% sucrose, or below 8.25% sucrose by interpolation, assuming an additive effect.

However, the determined isointensity was above 9% sucrose, interpolated to 9.5% sucrose, which is clearly above a merely additive effect.

Example 6B

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract in 7% sucrose. determining its sucrose isointensity.

A 60 ppm NarDHC + 60 ppm swingle extract in 7% sucrose sample was evaluated for isointensity to sucrose solutions in a concentration of 7-11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 82-98%, which is greater than the critical value (64.61%), means that the NarDHC + swingle sample was significantly sweeter than the sucrose sample at 7%, 8% or 9%. An R-index from 61%, which is not significantly different from chance, means that the NarDHC + swingle sample was isosweet to 10% sucrose. An R-index of 23%, which is below the critical critical value (35.39%), means that the NarDHC + swingle sample was significantly less sweet than 11% sucrose.

As a control, 60 ppm NarDHC in water had a sweetness isointensity to sucrose of above 1% sucrose and below 1.5% sucrose (interpolated to 1.25% as shown in example 8A). The 60 ppm swingle in water had a sweetness isointentsity to sucrose of above 0.5% but below 1% sucrose (0.75% by interpolation as shown in the control according to example 8C).

Accordingly, the 7% sucrose + 60 ppm NarDHC (isotense to below 1.5% sucrose, interpolated to 1.25% sucrose) + 60 ppm swingle extract (isosweet to below 1% sucrose, interpolated to 0.75% sucrose), would be expected to be isosweet to below 9.5% sucrose, or below 9% sucrose by interpolation, assuming an additive effect.

However, the determined isointensity was 10% sucrose, which is clearly above a merely additive effect.

Examples 7A-H mixtures of NarDHC with Swingle extract and NDHC

Example 7A

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 7% sucrose, determining its sucrose isointensity.

A sample of 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in 7% sucrose was evaluated for sweetness isointensity to sucrose solutions in a concentration of 7-11 % using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 79-100%, which is greater than the critical value (74.89%), means that the NDHC + swingle + NarDHC sample was significantly sweeter than the sucrose sample at 7%, 8%, 9% and 10%. An R-index from 50% to the critical value (74.89%) would mean that the NDHC + swingle + NarDHC sample had an equivalent sweetness to the compared sucrose sample. At 48%, the NDHC + swingle + NarDHC sample was equivalent to 11% sucrose.

2 ppm NDHC in water had a sweetness isointensity to 0.5% sucrose (see example 8F).

The 60 ppm NarDHC in water had a sweetness isointensity to above 1% sucrose but below 1.5% sucrose (1.25% by interpolation as shown in example 8A). The 60 ppm swingle in water had an isointensity of above 0.5% but below 1% sucrose (0.75% by interpolation as shown in example 8C).

Accordingly, the 7% sucrose + 2 ppm NDHC (isosweet to 0.5% sucrose) + 60 ppm NarDHC (isotense below 1.5% sucrose, interpolated to 1.25% sucrose) + 60 ppm swingle extract (isosweet to below 1% sucrose, interpolated to 0.75% sucrose), would be expected to be isosweet to below 10% sucrose, or below 9.5% sucrose by interpolation, assuming an additive effect.

Furthermore, 2 ppm NDHC + 60 ppm swingle extract + 60 ppm NarDHC in water was determined to be less sweet than 2.25% sucrose thus the isointensity of the mixture in 7% sucrose would be expected to be less than 9.25% sucrose (see example 8G), assuming an additive effect.

However, the determined sweetness isointensity was an isointensity to 11% sucrose, which is clearly above a merely additive effect.

Example 7B

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 6% sucrose, determining its sucrose isointensitv.

A sample of 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in 6% sucrose sample was evaluated for isointensity to sucrose solutions in a concentration of 7-11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 79-96%, which was greater than the higher critical value (64.61%), means that the sample was significantly sweeter than the sucrose sample at 7%, 8% and 9%. An R-index of 53% is not significantly different from chance indicating the sample had an equivalent sweetness to the 10% sucrose sample. An R-index of 30, which is less than the lower critical value (35.39%), means the sample was significantly less sweet than 11% sucrose.

The 2 ppm NDHC in water had a sweetness isointensity to 0.5% sucrose (see example 8F). The 60 ppm NarDHC in water had a sweetness isointensity to above 1 % sucrose but below 1.5% sucrose (1.25% by interpolation, as shown in example 8A). The 60 ppm swingle in water had an isointensity to above 0.5% but below 1 % sucrose (0.75% by interpolation as shown in example 8C).

Accordingly, the 6% sucrose + 2 ppm NDHC (isosweet to 0.5% sucrose) + 60 ppm NarDHC (isotense below 1.5% sucrose, interpolated to 1.25% sucrose) + 60 ppm swingle extract (isosweet to below 1% sucrose, interpolated to 0.75% sucrose), assuming an additive effect, would be expected to be isosweet to below 9% sucrose, or below 8.5% sucrose by interpolation.

Furthermore, the sample in water was determined to be less sweet than 2.25% sucrose thus the expected isointensity of the mixture in 6% sucrose would be expected to be less than 8.25% sucrose (see example 8G).

However, the determined isointensity was 10% sucrose, which is clearly above a mere additive effect. Example 7C

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 7% sucrose + 0.15% citric acid, determining its sucrose isointensity.

A sample of 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in a solution of 7% sucrose (S) + 0.15% citric acid (CA) was evaluated for sweetness isointensity by comparison to sucrose/citric acid solutions 1-4 (corresponding to a pH of about 2.7) as indicated in the table below using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 68-100%, which is greater than the critical value (64.61%), means that the sample was significantly sweeter than the sucrose/citric acid solutions 1 , 2, and 3.

An R-index of 33%, which is below the critical value (35.39%), means that the sample was less sweet than the sucrose/citric acid solution 4 with 10% sucrose and 0.15% citric acid.

The determined sweetness isointensity therefore was above 9% sucrose/0.135% citric acid, or equivalent to 9.5% sucrose/0.1425% citric acid by interpolation.

As a control, in example 8I, a sample of 60 ppm swingle extract + 60 ppm NarDHC + 2 ppm NDHC in 0.1425% citric acid/water was determined to be isosweet to 1.5% sucrose/0.1425% CA, reflecting the inherent sweetness of the sample in presence of a similar citric acid concentration. It is known that lowering the pH of a solution (in presence of acids, here by CA), decreases the sensitivity to sweetness. Therefore at 0.15% CA the isointensityness due to inherent sweetness would be expected to be even lower.

The determined sweetness isointensity of the sample in 7% sucrose/0.15% CA was equivalent to above 9% sucrose/0.135% citric acid, or equivalent to 9.5% sucrose/0.1425% CA by interpolation, which is clearly above a merely additive effect.

The results show that the sweetness enhancer also works in the presence of acids at a low pH commonly used in many beverages (usually from pH 2.6 to 3).

Example 7D

Ranking Test of 45 ppm NarDHC + 45 ppm Swingle Extract + 1.5 ppm NDHC in 7% sucrose, determining its sucrose isointensity.

A sample of 45 ppm swingle extract + 45 ppm NarDHC + 1.5 ppm NDHC in 7% sucrose was evaluated for isointensity to sucrose solutions in a concentration of 7-11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 68-94%, which is greater than the higher critical value (64.61%), means that the sample was significantly sweeter than a sucrose sample at a concentration of 7%, 8% and 9%. An R-index of 6-19%, which is less than the lower critical value (35.39%), means the sample was significantly less sweet than 10% and 11 % sucrose. The sample in 7% sucrose was equivalent in sweetness to above 9% but below 10% sucrose, and to 9.5% sucrose by interpolation. This is a difference of at least +2 "Brix (+2.5 °Brix by interpolation) to the actual sucrose concentration of 7%. As an indirect control, a higher concentrated sample (2ppm NDHC + 60 ppm swingle extract + 45 ppm NarDHC) was found to be isosweet in sweetness to 1.75% sucrose (see example 8H). Accordingly, the less concentrated sample that was tested was isosweet to a concentration well below 1.75% sucrose. As the effect was determined to be at least +2 ^cBrix (interpolated to 2.5 °Brix), at least an added 0.25 °Brix (at least 0.75 °Brix when interpolated) was due to the enhancement of sucrose by the sample, which is clearly above a merely additive effect.

Example 7E

Ranking Test of 30 ppm NarDHC + 30 ppm Swingle Extract + 1 ppm NDHC in 7% sucrose, determining its sucrose isointensitv.

A 30 ppm NarDHC + 30 ppm swingle extract + 1 ppm NDHC in 7% sucrose sample was evaluated for isointensity to sucrose solutions in a concentration of 7- 11% using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 68-94%, which is greater than the higher critical value (64.84%), means that the sample was significantly sweeter than the sucrose sample at 7% and 8%. An R-index of 4-20%, which is less than the lower critical value (35.16%), means the sample was significantly less sweet than 10% and 11% sucrose. An R-index of 48% is not significantly different than chance (50%). The sample was isosweet to 9% sucrose, i.e. perceived as 2% above the actual sucrose concentration. In the sample tested (1 ppm NDHC, 30 ppm swingle extract and 30 ppm NarDHC), each enhancer was below its respective threshold for sweet taste.

As an indirect control, a higher concentrated sample (2 ppm NDHC + 60 ppm Swingle Extract + 45 ppm NarDHC) was found to be isosweet with 1.75% sucrose (see example 8H).

Accordingly, the tested sample of lower concentration would be expected to have an isointensity to sucrose in a concentration well below 1.75% sucrose.

Therefore, there was at least an effect of an added 0.25 °Brix sucrose intensity, which is clearly above a merely additive effect.

Example 7F Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 140 ppm sucralose

A 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 140 ppm sucralose sample was evaluated in comparison to sucralose solutions in a concentration of 140-220 ppm using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 97-100%, which is greater than the higher critical value (64.61%), means that the sample was significantly sweeter than the sucralose samples at 140, 160, 180, 200 and 220 ppm. The results show that the sample exceeded the sweetness of 220 ppm sucralose solution. Therefore, the sample allows a reduction of sucralose concentration by at least 36% without a reduction of sweetness.

Example 7G

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in aspartame

A 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 367.5 ppm aspartame sample was evaluated in comparison to sucralose solutions in a concentration of 367.5-577.5 ppm using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 95-100%, which is greater than the higher critical value (64.61%), means that the sample was significantly sweeter than the aspartame samples at 367.5, 420, 472.5, 525 and 577.5 ppm.

The results show that the sample exceeded the sweetness of 577.5 ppm aspartame.

Therefore, the sample allows a reduction of aspartame concentration by at least 36% without a reduction of sweetness.

Example 7H

Ranking Test of 60 ppm NarDHC + 60 ppm Swingle Extract + 2 ppm NDHC in 560 ppm AceK

A 60 ppm NarDHC + 60 ppm Swingle extract + 2 ppm NDHC in 560 ppm AceK sample was evaluated in comparison to AceK solutions in a concentration of 560-880 ppm using the ranking method described in example 3. The results are indicated in the table below.

An R-index from 87-95%, which is greater than the higher critical value (64.61%), means that the sample was significantly sweeter than the AceK samples at 560, 640, 720, 800 and 880 ppm.

The results show that the sample exceeded the sweetness of 880 ppm AceK.

Therefore, the sample allows a reduction of AceK concentration by at least 36% without a reduction of sweetness.

Examples 8A-8I. controls

Determination of sweetness intensity of NarDHC and optional enhancers in water

To exclude the slightly sweet taste of extracts/compounds as such, or an enhancement effect between different enhancers rather than NarDHC and sweetener/sucrose, the following controls were performed.

To determine the sweetness intensity, either a forced choice test as described in example 2 was performed, or the isointensity to sucrose was determined in a ranking test as described in example 3b. Example 8A - Sweetness of NarDHC in water

a. Ranking Test of 45 ppm NarDHC in water, determining its sucrose isointensity.

A 45 ppm NarDHC in water sample was evaluated for isointensity to sucrose solutions in a concentration of 0.5-1% using the ranking method described in example 3. The results are indicated in the table below.

An R-index 56%, which is below the critical value (64.61), means that the NarDHC sample was isosweet to 0.5%. An R-index of 14%, which is below the critical value (35.39%), means the NarDHC sample was significantly less sweet than 1 % sucrose.

b. Ranking Test of 60 ppm NarDHC in water, determining its sucrose isointensity.

A 60 ppm NarDHC in water sample was evaluated for isointensity to sucrose solutions in a concentration of 0.5-1.5% using the ranking method described in example 3. The results are indicated in the table below.

An R-index 99% and 71%, which is above the critical value (64.61), means that the NarDHC sample was more sweet than 0.5% or 1% sucrose. An R-index of 20%, which is below the critical value (35.39%), means the NarDHC sample was significantly less sweet than 1.5% sucrose. By interpolation, the sweetness of 60 ppm NarDHC was equivalent to about 1.25% sucrose.

c. Paired comparison of 45 ppm. 50 ppm, 55 ppm and 60 ppm NarDHC in water versus 0%. 0.5%, 1% or 1.5% sucrose.

A NarDHC (45 ppm, 50 ppm, 55 ppm, 60 ppm) in water sample was evaluated for isointensity to sucrose solutions in a concentration of 0-1.5% using a modified version of paired comparison method described in example 4. The NarDHC sample was compared to either 0%, 0.5%, 1% or 1.5% sucrose. The results are indicated in the table below.

The 45 ppm solution of NarDHC was weakly sweeter when compared to the

0% sucrose and isosweet to the sweetness of 0.5% sucrose. The 50 ppm NarDHC sample was notably sweeter than 0.5% sucrose but was found to be less sweet than 1 % sucrose. The 55 ppm NarDHC sample was notably sweeter than 0.5% sucrose and determined to be isosweet to the sweetness of 1% sucrose. The 60 ppm NarDHC sample was notably sweeter than 1% sucrose but significantly less sweet than 1.5% sucrose. Example 8B - Sweetness of Rubus extract in water

Forced choice test of 60 ppm 70% Rubus extract in water versus 1% and 0% sucrose

A forced choice sensory evaluation of rubusoside as a sweetener was performed as described in example 2 subject to the following modifications: 60 ppm rubus extract, comprising 70% rubusoside by weight, in water was compared to either 0% sucrose/water (comparison + rating 1) or 1% sucrose (comparison + rating 2).

The 60 ppm rubus extract was close to the threshold concentration for its sweet perception and significantly less sweet than the weakly sweet 1% sucrose, as shown by the results indicated in the tables below.

The 60 ppm rubus extract sample in water was perceived as sweeter than 0% sucrose/water by all panelists (30 of 30 panelists, with a statistical significance level for the forced choice of p<0.001). The low sweetness intensity rating of 0.4 reflects the very weak perceivable sweetness (compare the 0% sucrose negative control with a rating of 0.1. The highest imaginable sweetness rates as 10).

The vast majority of panelists (28 of 30) selected the weakly sweet 1 % sucrose solution as being sweeter than the rubus extract solution with a statistical significance level for the forced choice of p<0.001. The low sweetness intensity rating of 0.56 for rubus extract in water versus 0.81 for 1% sucrose reflects the very weak perceivable sweetness of 60 ppm rubus extract which is significantly less than the sweetness of 1% sucrose.

Example 8C - Sweetness of Swingle extract in water

Forced choice test of 60 ppm swingle extract in water versus 0%, 0.5% and 1% sucrose

A forced choice sensory evaluation of swingle extract as a sweetener was performed as described in example 2, subject to the following modifications: Swingle extract had a concentration of 60 ppm in water and was compared to either 0% sucrose/water or 1 % sucrose. The results are indicated in the tables below.

The 60 ppm swingle extract was close to the threshold concentration for its sweet perception and significantly less sweet than the weakly sweet 1 % sucrose.

The 60 ppm swingle sample in water was perceived as sweeter than 0% sucrose/water by all panelists (30 of 30 panelists, with a statistical significance level for the forced choice of p<0.001). The low sweetness intensity rating of 0.63 reflects the very weak perceivable sweetness (compare the 0% sucrose with a rating of 0.1. The highest imaginable sweetness rates as 10).

The 60 ppm swingle sample in water was perceived as sweeter than 0.5% sucrose/water by a vast majority of the panelists (28 of 30 panelists, with a statistical significance level for the forced choice of p<0.001). The large majority of panelists (24 of 30) selected the weakly sweet 1 % sucrose solution as being sweeter than the 60 ppm swingle extract solution with a statistical significance level for the forced choice of p<0.001.

The low sweetness intensity rating of 0.58 for swingle extract in water versus 0.72 for 1% sucrose reflects the very weak perceivable sweetness of 60 ppm swingle, which was significantly less than the sweetness of 1% sucrose.

By interpolation, the sweetness of 60 ppm swingle extract was equivalent to about 0.75% sucrose.

Example 8D - Sweetness of Rebaudioside A in water a. Paired comparison of 1 - 30 ppm rebaudioside A versus 0- 1.5% sucrose.

Rebaudioside A (1 ppm, 10 ppm, 20 ppm, 30 ppm) in water sample was evaluated for isointensity to sucrose solutions in a concentration of 0-1.5% using a modified version of paired comparison method described in example 4. The rebaudioside A sample was compared to either 0%, 0.5%, 1 % or 1.5% sucrose. The results are indicated in the table below.

The 1 ppm solution of rebaudioside A had no detectable difference to the 0% sucrose control. The 10 ppm rebaudioside A sample was sweeter than 0% sucrose but was found to be only weakly sweeter than 0.5% sucrose, which was barely detectably sweet. The 20 ppm rebaudioside A sample was notably sweeter than 0.5% sucrose and less sweet than 1% sucrose, which was weakly sweet. Accordingly, the 20 ppm rebaudioside A sample was isosweet to 0.75% sucrose by interpolation. The 30 ppm rebaudioside A sample was isosweet to 1% sucrose and significantly less sweet than 1.5% sucrose.

b. Ranking Test of 20 ppm Rebaudioside A in water, determining its sucrose isointensity.

A 20 ppm Rebaudioside A in water sample was evaluated for isointensity to sucrose solutions in a concentration of 0.5-1.5% using the ranking method described in example 3. The results are indicated in the table below.

An R-index 84%, which is above the critical value (64.61), means that the rebaudioside A sample was more sweet than 0.5% sucrose. An R-index of 0% or 12%, which is below the critical value (35.39%), means the rebaudioside A sample was significantly less sweet than 1 % or 1.5% sucrose.

By interpolation, the sweetness of 20 ppm rebaudioside was equivalent to about 0.75% sucrose.

Example 8E - Sweetness of Stevioside in water

Paired comparison of 20 - 60 ppm stevioside versus 0%-1.5% sucrose.

Stevioside (20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm) in water samples were evaluated for isointensity to sucrose solutions in a concentration of 0-1.5% using a modified version of paired comparison method described in example 4. The stevioside samples were compared to either 0%, 0.5%, 1% or 1.5% sucrose. The results are indicated in the table below.

The 20 ppm stevioside sample was sweeter than 0% sucrose but less sweet than 0.5% sucrose, which was barely detectably sweet. The 30 ppm stevioside sample was weakly sweeter than 0% sucrose and determined to be isosweet to 0.5% sucrose. The 40 ppm stevioside sample was notably sweeter than 0.5% sucrose and less sweet than 1% sucrose. Accoringly, the 40 ppm stevioside sample was isosweet to 0.75% sucrose by interpolation. The 50 ppm stevioside sample was isosweet to 1% sucrose and significantly less sweet than 1.5% sucrose. The 60 ppm stevioside sample was notably sweeter than 1% sucrose and less sweet than 1.5% sucrose. Accordingly, the 60 ppm stevioside sample was determined to be isosweet to 1.25% sucrose by interpolation.

Example 8F - Sweetness of NDHC in water

Ranking Test of 2 ppm NDHC in water, determining its sucrose isointensitv.

A 2 ppm NDHC in water sample was evaluated for its isointensity to sucrose solutions in a concentration of 0.5-1% using the ranking method described in example 3b. The results are indicated in the table below.

An R-index 41%, which is not significantly above the critical value (35.39%), means that the NDHC sample was isosweet to 0.5% sucrose. An R-index of 5%, which is below the critical value (35.39%), means the NDHC sample was significantly less sweet than 1 % sucrose.

Example 8G - sweetness of NarDHC. Swingle and NDHC in water

Forced choice test of 60 ppm NarDHC + 60 ppm Swingle extract + 2 ppm NDHC in water versus 2.25 % sucrose

A forced choice test of a mixture of NarDHC, swingle extract, and NDHC was performed as described in example 2 subject to the following modifications:

A 60 ppm swingle extract + 60 ppm NarDHC + 2 ppm NDHC in water sample was compared to 2.25% sucrose.

The 2.25% sucrose concentration was selected to be slightly less than the interpolated added individual effects of the sweetness isointensities to sucrose of sweetness enhancer or optional enhancer:

1.25% for 60 ppm NarDHC (contro} example 8A), 0.75% for 60 ppm swingle extract (example 8C), and 0.5% for 2 ppm NDHC (example 8F).

The 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC was significantly less sweet than 2.25% sucrose, as shown in the table below.

This result shows that the sample in water (without addition of sucrose) was below the summed-up sweetness of each enhancer. Further it is noted that the sweetness enhancer and optional enhancers as such do not enhance each other's inherent sweetness to any great extent.

Example 8H - mixtures - control

Forced choice test of 45 ppm NarDHC + 60 ppm Swingle extract + 2 ppm NDHC in water versus 1.75 % sucrose

A forced choice test of a sample of NarDHC, swingle extract, and NDHC was performed as described in example 2 subject to the following modifications: 45 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in water was compared to 1.75% sucrose. The 1.75% sucrose concentration was selected based on adding the sweetness of the individual enhancers: 0.5% for 2 ppm NDHC (example 8F) + 0.75% for 60 ppm swingle extract (example 8C) + 0.5% for 45 ppm NarDHC (example 8A).

The sample was isosweet to the sweetness of 1.75% sucrose, as shown by the statistically non-significant selection (which indicates choice purely by chance) of the sucrose solution as being sweeter in the results indicated in the table below.

Furthermore, this result shows that the sweetness of the combination of the sample was at best additive without the addition of sucrose to the solution.

Example 8I - Sweetness of NarDHC + swingle + NDHC in acid/water Ranking Test of 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in 0.1425% citric/water, determining its sucrose isointensity

A sample of 60 ppm NarDHC + 60 ppm swingle extract + 2 ppm NDHC in 0.1425% citric acid/water and 0% sucrose was evaluated for its isointensity to sucrose solutions in a concentration of 0%, 1.5% and 2.5% each containing citric acid at 0.1425% using the ranking method described in example 3b. The results are indicated in the table below.

An R-index 97%, which is significantly above the critical value (64.61%), means that the mixture in 0.1425% citric acid was sweeter than 0% sucrose in 0.1425% citric acid.

An R-index of 56%, which is not significantly different than the critical value (64.61%), means the mixture in 0.1425% citric acid was isosweet with 1.5% sucrose in 0.1425% citric acid.

An R-index 7%, far below the critical value (35.39%), means the mixture in

0.1425% citric acid was less sweet than 2.5% sucrose + 0.1425% citric acid.

The results show an isointensity in sweetness of the sample comprising the sweetness enhancer mixture to 1.5% sucrose at a concentration of 0.1425% citric acid, showing its inherent sweetness at that citric acid concentration and corresponding pH (sweetness intensity is pH dependent).

While the sweet enhancing formulations and sweetened consumables have been described above in connection with certain illustrative embodiments, it is to be understood that other similar embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments may be combined to provide the desired characteristics. Variations can be made by one having ordinary skill in the art without departing from the spirit and scope of the disclosure. Therefore, the sweetness enhancing formulations and sweetened consumables should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the attached claims.

Claims

Claims:

1. A sweetened consumable comprising a) at least 0.0001 % of at least one sweetener, including natural and artificial sweeteners,

wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup.com syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,

wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration at least isosweet to 2% sucrose, and

b) naringin dihydrochalcone,

2. The sweetened consumable of claim 1 further comprising at least one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and NDHC,

wherein each enhancer is present in a concentration near its sweetness detection threshold, which is for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for NDHC from 1 to 5 ppm.

3. The sweetened consumable of claim 2 comprising rubusoside or rubus extract.

4. The sweetened consumable of claim 2 comprising mogroside V or swingle extract.

5. The sweetened consumable of claim 2 comprising rebaudioside A.

6. The sweetened consumable of claim 2 comprising stevioside.

7. The sweetened consumable of claim 2 comprising neohesperidin dihydrochalcone.

8. The sweetened consumable of claim 2 comprising two enhancers selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and neohesperidin dihydrochalcone.

9. The sweetened consumable of claim 8 comprising one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and the other enhancer selected from neohesperidin dihydrochalcone.

10. The sweetened consumable of any one of the previous claims which is a beverage.

11. The beverage of claim 10 additionally comprising neohesperidin dihydrochalcone in a concentration from 1 to 2 ppm.

12. A method of sweetening consumables utilizing: a) at least 0.0001 % of at least one sweetener, including natural and artificial sweeteners,

13. The method of claim 12 further comprising utilizing the admixture of at least one enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, stevioside, rebaudioside A, and NDHC, wherein each enhancer is present in a concentration near its sweetness detection threshold, which is for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for NDHC from 1 to 5 ppm.