Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
  • A23L27/36—Terpene glycosides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof

Definitions

• compositions having enhanced sweetness comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, and hematoxylins), secodammarane glycosides, and analogues thereof.
• terpenes such as sesquiterpenes, diterpenes, and triterpenes
• flavonoids amino acids
• proteins proteins
• polyols such as cinnamaldehydes, selligueians, and hematoxylins
• secodammarane glycosides such as cinnamaldehydes, selligueians, and hematoxylins
• the disclosure also relates to methods of enhancing sweetness of a composition
• a composition comprising combining at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof.
• sweeteners such as carbohydrate sweeteners including fructose, glucose, and sucrose
• these sweeteners may be expensive to purchase and/or may require high transportation and/or storage space costs when purchased in bulk.
• natural caloric sweetener compositions such as sucrose, fructose, and glucose taste good to most consumers, they are caloric.
• carbohydrate sweetener production has a high carbon footprint. Therefore, alternative non-caloric or low-caloric sweeteners have been widely sought after and used as sugar or sucrose substitutes. Many non-caloric or low-caloric sweeteners, however, are prohibitively expensive.
• products that comprise natural products such as natural sweeteners or natural sweetness enhancers.
• sweeteners capable of enhancing or increasing the perception of sweetness of such sweeteners, such as natural and synthetic sweeteners.
• the amount of sweetener needed to obtain a desired degree of sweetness may be reduced significantly, thereby reducing the calories imparted by natural caloric sweeteners or reducing the amounts of low-caloric or non-caloric natural or synthetic sweeteners.
• compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueains, and hematoxylins), secodammarane glycosides, and analogues thereof in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer.
• the at least one sweetener and the at least one sweetness enhancer are different.
• the at least one sweetness enhancer may be, but is not limited to, stevia sweeteners, such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside; hernandulcin; pine rosin diperpenoid; mukurozioside; baiyunosdie; phlomisoside, such as phlomisoside I and phlomisodie II; glycyrrhizic acid; periandrins, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladin; polypodosides, such as polypodoside A and polypodoside B; mogrosides, such as mogroside IV and mogroside V; abrusoside A and abrusoside B; cyclocariosdies, such as cycloc
• the sweetness enhancer is chosen from pine rosin diterpenoids, ploridizin, neoastilbin, dihydroquercetin acetate, glycine, erythritol, cinnamaldehyde, selligueain A, selligueain B, hematoxylin, rebaudioside A; rebaudioside B; rebaudioside C; rebaudioside D; rebaudioside E; dulcoside A; steviolbioside; rubusoside, stevia, stevioside, steviol 13 ⁇ - ⁇ -D-glycoside, mogroside V, Luo Han Guo, siamenoside, siamenoside I, monatin and salts thereof (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin I, thaumatin II, thaumatin III
• the sweetness enhancer may be combined with any suitable sweetener, such as natural and/or non-natural and/or synthetic sweeteners, to provide a sweetener composition having enhanced sweetness.
• suitable sweetener such as natural and/or non-natural and/or synthetic sweeteners
• the sweetness enhancer is different from the sweetener.
• Another aspect of the disclosure is a method for enhancing sweetness by combining at least one sweetener with at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer.
• terpenes such as sesquiterpenes, diterpenes, and triterpenes
• flavonoids amino acids, proteins, polyols
• other known natural sweeteners such as cinnamaldehydes, selligueians, hematoxylins
• secodammarane glycosides such as alogues thereof in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer.
• a further aspect of the disclosure is a sweetened composition
• a sweetened composition comprising a sweetenable composition, a carbohydrate sweetener or a synthetic sweetener, and at least one natural sweetness enhancer chosen from at least one.
• natural sweetness enhancer chosen from rubusoside 13- [(2-0-(3-0- ⁇ -D-glucopyranosyl)- ⁇ -D-glucopyranosyl-3-0- ⁇ -D-glucopyranosyl- ⁇ -D-glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D-glucopyranosyl ester; 13- [(2-0 ⁇ -D-glucopyranosyl-3-0 ⁇ -D-glucopyranosyl] ⁇ -D-glucopyranosyl)oxy]- 17-hydroxy-kaur-15-en-18-oic acid ⁇ -D-glucopyranosyl ester; Rebaudioside C; Rebaudioside D; Rebaudioside F; and 13-[(2-0 ⁇
• the disclosure is also directed to a method for increasing the sweetness of a carbohydrate sweetener or a synthetic high potency sweetener in a sweetenable composition
• a method for increasing the sweetness of a carbohydrate sweetener or a synthetic high potency sweetener in a sweetenable composition comprising: adding to the sweetenable composition at least one natural sweetness enhancer chosen from rubusoside; 13-[(2-0- (3-0-a-D-glucopyranosyl)- -D-glucopyranosyl-3-0- -D-glucopyranosyl- -D- glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D-glucopyranosyl ester; 13-[(2- 0- -D-glucopyranosyl-3-0- -D-glucopyranosyl]- -D-glucopyranosyl)oxy]-17- hydroxy-kaur-15-en-18-oic acid ⁇ -D-
• compositions such as beverage compositions and table-top sweeteners, comprising compositions of the disclosure.
• FIG. 1 shows a bar graph of the sweet taste intensity results of Example 4.
• the disclosure provides a sweetener composition comprising at least one sweetener and at least one sweetness enhancer.
• the disclosure also provides for a sweetened composition comprising a sweetenable composition (e.g., food or beverage), at least one sweetener, and at least one sweetness enhancer.
• the at least one sweetness enhancer is chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueains, such as selligueain A and selligueain B, and hematoxylins), secodammarane glycosides, and analogues thereof.
• the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the sweetener and the sweetness enhancer are different.
• sweetness enhancer is understood to include at least compositions capable of enhancing or intensifying the perception of sweet taste of sweetener compositions or sweetened compositions.
• sweetness enhancer is synonymous with the terms “sweet taste potentiator,” “sweetness potentiator,” “sweetness amplifier,” and “sweetness intensifier.”
• the sweetness enhancers provided herein may enhance or potentiate the sweet taste of sweeteners without providing any noticeable sweet taste by themselves at acceptable use levels; however, the sweetness enhancers may themselves provide sweet taste at concentrations above a sweetness threshold level.
• sweetness detection threshold level is understood to include at least the concentration at which the sweetness or off-taste of an entity is perceptible. The sweetness threshold level varies for different entities, and may be varied with respect to the individual perceiving the sweetness.
• the method of measuring sweetness may comprise taking a sip ( ⁇ 2.2 ml_ from a ca. 1 oz or ca. 30 ml_ sample) of a control sample into the mouth and swallowing it, waiting from 15 to 25 seconds, and then taking a second sip of the control and swallowing it, and perceiving the taste. Thereafter, those steps are repeated with an experimental sample, and the sweetness can be compared to the control sample. Those steps may, for example, be repeated.
• compositions of the disclosure comprise at least one sweetness enhancer.
• the at least one sweetness enhancer is chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueains and hematoxylins), secodammarane glycosides, and analogues thereof.
• the at least one sweetness enhancer may be, but is not limited to, stevia sweeteners, such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside; hernandulcin; pine rosin diperpenoid; mukurozioside; baiyunosdie; phlomisoside, such as phlomisoside I and phlomisodie II; glycyrrhizic acid; periandrins, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladin; polypodosides, such as polypodoside A and polypodoside B; mogrosides, such as mogroside IV and mogroside V; abrusoside A and abrusosdie B; cyclocariosdies, such as stevia sweeteners,
• the at least one sweetness enhancer is chosen from pine rosin diterpenoids; phloridizin; neoastilbin; dihydroquercetin acetate; glycine; erythritol; cinnamaldehyde; selligueain A; selligueain B; hematoxylin; rebaudioside A; rebaudioside B; rebaudioside C; rebaudioside D; rebaudioside E; dulcoside A; steviolbioside; rubusoside; stevia; stevioside; steviol 13 ⁇ - ⁇ -D-glycoside; mogroside V; Luo Han Guo; siamenoside; siamenoside I; monatin and salts thereof (monatin SS, RR, RS, SR); curculin; glycyrrhizic acid and its salts; thaumatin I; thaumatin II;
• the at least one sweetness enhancer may comprise a combination of sweetness enhancers.
• the at least one sweetness enhancer is chosen from 13-[(2-0-p-D-glucopyranosyl-3-0-p-D-glucopyranosyl-p-D- glucopyranosyl)oxy] kaur-15-en-18-oic acid ⁇ -D-glucopyranosyl ester.
• This compound may be found in stevia leaf extract and can also be a degradation product of rebaudioside A.
• the at least one sweetness enhancer is chosen from rebaudioside C, rebaudioside F, rebaudioside D, 13- [(2-0- -D-glucopyranosyl-3-0- -D-glucopyranosyl]- -D-glucopyranosyl)oxy]- 17-hydroxy-kaur-15-en-18-oic acid ⁇ -D-glucopyranosyl ester , 13-[(2-0-(3-0- a-D-glucopyranosyl)- -D-glucopyranosyl-3-0- -D-glucopyranosyl- -D- glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D-glucopyranosyl ester, and Rubusoside.
• the at least one sweetness enhancer is chosen from rebaudioside A, stevioside, rebaudioside D, rebaudioside E, mogroside V,
• the at least one sweetness enhancer may, for example, impart a sweetness or taste at certain concentrations and no perceptible sweetness or taste at other concentrations.
• the at least one sweetness enhancer may be present in an amount such that the taste, such as sweetness, of the at least one sweetness enhancer is imperceptible.
• the sweetener composition discussed herein includes an effective amount of the at least one sweetness enhancer in the sweetener composition.
• An effective amount of the at least one sweetness enhancer includes an amount sufficient to increase or enhance the sweetness intensity of the at least one sweetener without the at least one sweetness enhancer.
• the at least one sweetness enhancer is present in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer. In some embodiments, the at least one sweetness enhancer is present in an amount below the sweetness detection threshold level of the at least one sweetness enhancer.
• the sweetness detection threshold level can be specific for a particular compound. However, generally, in some embodiments, the at least one sweetness enhancer is present in an amount ranging from 0.5 ppm to 1000 ppm.
• the at least one sweetness enhancer may be present in an amount ranging from 1 ppm to 300 ppm; and at least one sweetness enhancer may be present in an amount ranging from 0.1 ppm to 75 ppm; and at least one sweetness enhancer may be present in an amount ranging from 500 ppm to 3,000 ppm.
• sweetness threshold As used herein, the terms “sweetness threshold,” “sweetness recognition threshold,” and “sweetness detection threshold” are understood to mean the level at which the lowest known concentration of a certain sweet compound that is perceivable by the human sense of taste and it can vary from person to person. For example, a typical sweetness threshold level for sucrose in water can be 0.5%.
• the at least one sweetness enhancer to be used can be assayed in water at least 25% lower and at least 25% higher than the sucrose detection level of 0.5% in water to determine the sweetness threshold level.
• a person of skill in the art will be able to select the concentration of the at least one sweetness enhancer so that it may impart an enhanced sweetness to a composition comprising at least one sweetener.
• a skilled artisan may select a concentration for the at least one sweetness enhancer so that the at least one sweetness enhancer does not impart any perceptible sweetness to a composition that does not comprise at least one sweetener.
• the sweetness enhancer is Rebaudioside A (REB A).
• Rebaudioside A may, for example, be present in the composition in an amount less than or equal to 13 ppm. In at least one embodiment, Rebaudioside A is present in an amount less than 13 ppm, for example less than 10 ppm, or for example less than 5 ppm.
• the at least one sweetness enhancer is stevioside, rebaudioside B (REB B), rebaudioside F (REB F), rebaudioside D (REB D), or 13-[(2-0-(3-0-a-D-glucopyranosyl)- -D-glucopyranosyl-3-0- -D- glucopyranosyl-P-D-glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D- glucopyranosyl ester.
• REB B rebaudioside B
• REB F rebaudioside F
• REB D rebaudioside D
• the at least one sweetness enhancer may be present in the composition in an amount less than or equal to 25 ppm, such as less than 25 ppm, for example less than 20 ppm, or for example less than 15 ppm, or less than 20 ppm.
• the sweetness enhancer is steviolbioside, 13-[(2-0- -D-glucopyranosyl-3-0-(4-0-a-D-glucopyranosyl)-p- D-glucopyranosyl-P-D-glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D- glucopyranosyl ester, dulcoside A, or rubusoside.
• the at least one sweetness enhancer may, for example, be present in an amount less than or equal to 50 ppm, such as less than 50 ppm, for example less than 45 ppm, or for example less than 40 ppm or less than 35 ppm, or less than 30 ppm.
• the sweetness thresholds of sweetness enhancers can be varied based on different matrix systems, such as 50 ppm rubusoside in water as shown in Example 1 versus 150 ppm rubusoside in flavored lemon-lime, citric buffer and carbonated water as shown in Example 4.
• the citric buffer includes citric acid and citrate salt.
• Other matrix systems include phosphoric acid and any other acidulants, in any pHs ranging from 1.8 to 8.5 and in any temperatures ranging from 0°C to 50°C.
• the at least one sweetness enhancer is 13-[(2-O-P-D-glucopyranosyl-3-O-P-D-glucopyranosyl ⁇ P-D- glucopyranosyl)oxy]-16-hydroxy kauran-18-oic acid ⁇ -D-glucopyranosyl ester.
• 13-[(2-O- -D-glucopyranosyl-3-O-P-D-glucopyranosyl- - D-glucopyranosyl)oxy]-16-hydroxy kauran-18-oic acid ⁇ -D-glucopyranosyl ester may, for example, be present in the composition in an amount less than or equal to 700 ppm, such as less than 700 ppm, for example less than 600 ppm, such as less than 500 ppm.
• the at least one sweetness enhancer is 13-[(2-0-P-D-glucopyranosyl-3-0-P-D-glucopyranosyl-p-D- glucopyranosyl)oxy]-16-hydroxy kauran-18-oic acid.
• 13- [(2-0- -D-glucopyranosyl-3-0- -D-glucopyranosyl-P-D-glucopyranosyl)oxy]- 16-hydroxy kauran-18-oic acid may, for example, be present in the composition in an amount less than or equal to 500 ppm, such less than 500 ppm, for example less than 400 ppm or less than 300 ppm.
• the at least one sweetness enhancer is 13-[(2-0- -D-glucopyranosyl-3-0- -D-glucopyranosyl- -D- glucopyranosyl)oxy] kaur-15-en-18-oic acid or 13-[(3-0-p-D-glucopyranosyl-P- D-glucopyranosyl)oxy] kaur-16-en-18-oic acid ⁇ -D-glucopyranosyl ester.
• the at least one sweetness enhancer may, for example, be present in the composition in an amount less than or equal to 35 ppm, such less than 35 ppm, for example less than 30 ppm or less than 25 ppm.
• the at least one sweetness enhancer is 13-methyl-16-oxo-17-norkauran-18-oic acid ⁇ -D-glucopyranosyl ester.
• 13-methyl-16-oxo-17-norkauran-18-oic acid ⁇ -D- glucopyranosyl ester may, for example, be present in the composition in an amount less than or equal to 15 ppm, such less than 15 ppm, for example less than 12 ppm or less than 10 ppm.
• the at least one sweetness enhancer is Steviol glucuronide.
• Steviol glucuronide may, for example, be present in the composition in an amount less than or equal to 85 ppm, such less than 85 ppm, for example less than 80 ppm or less than 70 ppm or less than 60 ppm.
• the at least one sweetness enhancer is Rebaudioside C (REB C).
• Rebaudioside C may, for example, be present in the composition in an amount less than or equal to 100 ppm, such less than 100 ppm, for example less than 90 ppm or less than 80 ppm or less than 70 ppm.
• the at least one sweetness enhancer is 13-[(2-0-P-D-glucopyranosyl-3-0- -D-glucopyranosyl]- -D- glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid ⁇ -D-glucopyranosyl ester.
• 13-[(2-0-P-D-glucopyranosyl-3-0-P-D- glucopyranosyl]-P-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid ⁇ -D-glucopyranosyl ester may, for example, be present in the composition in an amount less than or equal to 250 ppm, such less than 250 ppm, for example less than 200 ppm or less than 150 ppm or less than 100 ppm.
• the at least one sweetness enhancer is 13-hydroxy-kaur-16-en-18-oic acid ⁇ -D- glucopyranosyl ester.
• 13-hydroxy-kaur-16-en-18-oic acid ⁇ -D- glucopyranosyl ester may, for example, be present in the composition in an amount less than or equal to 10 ppm, such less than 10 ppm, for example less than 9 ppm or less than 8 ppm or less than 7 ppm.
• the at least one sweetness enhancer is Mogroside V.
• Mogroside V may, for example, be present in the composition in an amount less than or equal to 20 ppm, such less than 20 ppm, for example less than 18 ppm or less than 15 ppm or less than 10 ppm.
• the sweetness enhancers described above may be used to enhance the sweet taste or perception of any suitable natural or synthetic sweetener, such as any suitable caloric, low-caloric or non-caloric sweetener.
• the sweetness enhancer and the sweetener are different.
• an ingredient may be characterized as both a sweetness enhancer and a sweetener, in compositions of the disclosure, the sweetness enhancer and the sweetener are different ingredients, i.e., the enhancer and the sweetener are not the same ingredient.
• Non-limiting examples of such sweeteners include caloric carbohydrate sweeteners, natural carbohydrate sweeteners, non-natural carbohydrate sweeteners, natural high-potency sweeteners, non- natural high-potency sweeteners, synthetic high potency sweeteners, synthetic carbohydrate sweeteners, and combinations thereof.
• sweetness enhanced sweetener composition refers to combinations including at least one sweetness enhancer and at least one sweetener.
• compositions of the disclosure comprise at least one sweetener.
• the at least one sweetener may be any type of sweetener, for example a natural, non-natural, or synthetic sweetener.
• the at least one sweetener is chosen from natural sweeteners.
• the at least one sweetener is chosen from synthetic sweeteners.
• the at least one sweetener is chosen from non-natural sweeteners.
• the at least one sweetener may be a caloric carbohydrate sweetener.
• suitable caloric carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,a-cyclodextrin, ⁇ -cyclodextrin, and ⁇ - cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gu
• the at least one natural sweetener is chosen from glucose, fructose, sucrose, and mixtures thereof.
• the at least one sweetener is selected from carbohydrate sweeteners.
• the at least one sweetener is chosen from sucrose, fructose, glucose, erythritol, high fructose corn syrup, and mixtures thereof.
• the at least one sweetener may be a synthetic sweetener.
• 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 have less calories.
• Non-limiting examples of synthetic sweeteners suitable for embodiments of this disclosure include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N--[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L- phenylalanine 1 -methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- methylbutyl]-L-a-aspartyl]-L-phenylalanine 1 -methyl ester, N-[N-[3-(3- methoxy-4-hydroxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1 -methyl ester, salts thereof, and the like.
• the at least one synthetic sweetener is chosen from sucralose, aspartame, potassium acesulfame, and mixtures thereof.
• sweeteners suitable for use in embodiments provided herein include natural and synthetic high-potency sweeteners.
• natural high-potency sweetener As used herein the phrases “natural high-potency sweetener”, “NHPS”, “NHPS composition”, and “natural high-potency sweetener composition” are synonymous.
• NHPS means any sweetener found in nature which may be in raw, extracted, purified, or any other form, singularly or in combination thereof and characteristically have a sweetness potency greater than sucrose, fructose, or glucose, yet have less calories.
• Non-limiting examples of NHPSs suitable for embodiments of this disclosure include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside,
• NHPS also includes modified NHPSs.
• Modified NHPSs include NHPSs which have been altered naturally.
• a modified NHPS includes, but is not limited to, NHPSs which have been fermented, contacted with enzyme, or derivatized or substituted on the NHPS.
• at least one modified NHPS may be used in combination with at least one NHPS.
• at least one modified NHPS may be used without a NHPS.
• modified NHPSs may be substituted for a NHPS or may be used in combination with NHPSs for any of the embodiments described herein.
• a modified NHPS is not expressly described as an alternative to an unmodified NHPS, but it should be understood that modified NHPSs can be substituted for NHPSs in any embodiment disclosed herein.
• the at least one sweetener may be used individually or in combination with other sweeteners.
• the sweetener composition may comprise a single NHPS or a single synthetic sweetener; a single NHPS in combination with a single synthetic sweetener; one or more NHPSs in combination with a single synthetic sweetener; a single NHPS in combination with one or more synthetic sweeteners; or one or more NHPSs in combination with one or more synthetic sweeteners.
• a plurality of natural and/or synthetic sweeteners may be used as long as the combined effect does not adversely affect the taste of the sweetener composition or orally sweetened composition.
• the sweetener composition can be customized to obtain a desired calorie content.
• a low-caloric or non-caloric synthetic sweetener may be combined with a caloric sweetener and/or other caloric additives to produce a sweetener composition with a preferred calorie content.
• polyol refers to a molecule that contains more than one hydroxyl group.
• 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 four hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain, 5, 6, or 7 hydroxyl groups, respectively.
• 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.
• Non-limiting examples of polyols in some embodiments include erythritol, 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 the taste of the synthetic sweetener or the orally ingestible composition.
• the at least one sweetener is present in the composition in an amount greater than its sweetness threshold level.
• the at least one sweetener may be present in an amount ranging from 0.01 % to 99% by weight, relative to the total weight of the composition.
• the at least one sweetener may be present in an amount ranging from 2% to 50%, or for example from 4% to 50% by weight, relative to the total weight of the composition.
• the at least one sweetness enhancer may potentiate or enhance the sweetness of the at least one sweetener.
• the composition comprising at least one sweetener and at least one sweetness enhancer has more sweetness intensity than a composition comprising the at least one sweetener without the at least one sweetness enhancer.
• sweetness intensity is understood to mean any perceptible sweetness.
• a composition of the disclosure may be slightly more sweet than a composition comprising the at least one sweetener without the at least one sweetness enhancer.
• the composition of the disclosure is perceptibly more sweet than a composition comprising the at least one sweetener without the at least one sweetness enhancer.
• the sweetness intensity increases by greater than 0.5 %, such as 1 %, 2%, 3%, 4% or 5%, relative to the sweetness of the composition comprising the at least one sweetener without the at least one sweetness enhancer, as measure by sucrose equivalent.
• the sweetness intensity may increase by greater than 10% or by greater than 20% relative to the sweetness of a composition comprising the at least one sweetener without the at least one sweetness enhancer, as measured by sucrose equivalent.
• the combination of at least one sweetness enhancer and at least one sweetener may be carried out in any pH range that does not materially or adversely affect the taste of the sweetener composition or the sweetened composition.
• a non-limiting example of the pH range may be from about 1.8 to about 9.
• a further example includes a pH range from about 2 to about 5.
• the temperature of the composition may, for example, range from 4 °C to 25 °C.
• the composition of the disclosure comprises at least one additional additive, such as a sweet taste improving composition, and/or a sweet taste improving additive.
• the composition of the disclosure may comprise at least one sweet taste improving composition for re-balancing the temporal and/or flavor profile of the sweetness enhanced sweetener composition.
• sweet taste improving compositions to improve the temporal and/or flavor profile of sweetener compositions are described in detail in co-pending U.S. Patent Application Nos. 1 1/561 ,148, 1 1/561 ,158, and U.S. Patent Application Publication No. 2008/0292765, the disclosures of which are incorporated herein by reference in their entirety.
• suitable sweet-taste improving compositions include, 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, flavonoids, alcohols, polymers, other sweet taste improving taste additives imparting such sugar-like characteristics, and combinations thereof.
• sweet taste improving additive means any material that imparts a more sugar-like temporal profile or sugarlike flavor profile or both to a synthetic sweetener.
• suitable sweet taste improving additives useful in embodiments of this disclosure include amino acids and salts thereof, poly-amino acids and salts thereof, peptides, sugar acids and salts thereof, nucleotides and salts thereof, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic acid salts (e.g., sodium chloride, potassium chloride, magnesium chloride), acid salts (e.g., sodium citrate), bitter compounds, flavorants and flavoring ingredients, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and natural high- potency sweeteners.
• amino acids and salts thereof include amino acids and salts thereof, poly-amino acids and salts thereof, peptides, sugar acids and salts thereof, nucleotides and salts thereof, organic
• Suitable sweet taste improving amino acid additives for use in embodiments of this disclosure include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid ( ⁇ -, ⁇ -, or ⁇ - isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts.
• the sweet taste improving 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 ⁇ -, ⁇ -, ⁇ -, ⁇ -, and ⁇ -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 sweet taste improving 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).
• modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N- methyl-alanine.
• modified amino acids encompass both modified and unmodified amino acids.
• amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L- glutamine.
• Suitable sweet taste improving 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 sweet taste improving poly-amino acid additives also may be in the D- or L-configuration.
• poly-amino acids may be ⁇ -, ⁇ -, ⁇ -, ⁇ -, and ⁇ -isomers if appropriate.
• Combinations of the foregoing poly-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
• suitable sweet taste improving additives e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts
• the poly- amino acids described herein also may comprise co-polymers of different amino acids.
• the poly-amino acids may be natural or synthetic.
• 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).
• poly-amino acids encompass both modified and unmodified poly-amino acids.
• 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.
• MW molecular weights
• Suitable sweet taste improving sugar acid additives include, for example, 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 sweet taste improving 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.
• IMP inosine monophosphate
• GMP guanosine monophosphate
• AMP adenosine monophosphate
• CMP cytosine monophosphate
• UMP uracil monophosphate
• inosine diphosphate guanosine diphosphat
• nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
• nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil.
• Suitable sweet taste improving organic acid additives include any compound which comprises a -COOH moiety.
• Suitable sweet taste improving organic acid additives include but are not limited to C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric 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
• suitable sweet taste improving 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), and adipic acid.
• 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), and adipic acid.
• sweet taste improving 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, phospho, phosphonato, and any other viable functional group provided the substituted organic acid additives function to improve the sweet taste of a
• suitable sweet taste improving 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 sweet taste improving bitter compound additives include but are not limited to caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.
• the at least one sweetener may be combined with at least one sweetness enhancer prior to being added to an orally ingestible composition or a sweetenable composition to generate a sweetened composition.
• the at least one sweetener may be in a pure, diluted, or concentrated form as a liquid (e.g., solution), solid (e.g., powder, chunk, pellet, grain, block, crystalline, or the like), suspension, gas state, or combinations thereof may be contacted with the at least one sweet taste improving composition which may be in a pure, diluted, or concentrated form as a liquid (e.g., solution), solid (e.g., powder, chunk, pellet, grain, block, crystalline, or the like), suspension, gas state, or combinations thereof and with the at least one sweetness enhancer which may be in pure, diluted, or concentrated form as a liquid (e.g., solution), solid (e.g., powder, chunk, pellet grain, block, crystalline, or the like), suspension, gas state, or combinations thereof and with the at least one sweetness enhance
• orally ingestible composition and “sweetenable composition” are synonymous and 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.
• These compositions include, for example, food, beverage, pharmaceutical, tobacco, nutraceutical, oral hygienic/cosmetic products, and the like.
• Non-limiting examples of these products include non-carbonated and carbonated beverages such as colas, ginger ales, root beers, ciders, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, and the like; fruit juices originating in fruits or vegetables, fruit juices including squeezed juices or the like, fruit juices containing fruit particles, fruit beverages, fruit juice beverages, beverages containing fruit juices, beverages with fruit flavorings, vegetable juices, juices containing vegetables, and mixed juices containing fruits and vegetables; sport drinks, energy drinks, near water and the like drinks (e.g., water with natural or synthetic flavorants); tea type or favorite type beverages such as coffee, cocoa, black tea, green tea, oolong tea and the like; beverages containing milk components such as milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages, drinkable yogurt, lactic acid bacteria beverages or the like; dairy products; bakery products; desserts such as yogurt, jellies, drinkable jellies
• ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); ice cream; general confections, e.g., baked confections or steamed confections such as cakes, crackers, biscuits, buns with bean-jam filling and the like; rice cakes and snacks; table top products; general sugar confections such as chewing gum (e.g., including compositions which comprise a substantially water-insoluble, chewable gum base, such as chicle or substitutes thereof, including jetulong, guttakay rubber or certain comestible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly beans and the like; sauces including fruit flavored sauces
• the amount of sweetness enhanced sweetener composition present in a sweetened composition may vary widely depending on the type of sweetened composition and its desired sweetness. Those of ordinary skill in the art can readily discern the appropriate amount of sweetener to put in the sweetened composition.
• an orally ingestible composition comprises a carbonated beverage comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners, secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer and the sweetener and the sweetness enhancer are different.
• terpenes such as sesquiterpenes, diterpenes, and triterpenes
• flavonoids amino acids, proteins, polyols, other known natural sweeteners, secodammarane glycosides, and analogues thereof
• the sweetener composition is in a form of a tabletop sweetener composition comprising at least one sweetener, at least one sweetness enhancer, at least one bulking agent, and optionally at least one sweet taste improving composition and/or anti-caking agent with improved temporal and/or flavor profile.
• suitable “bulking agents” include, but are not limited to maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 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 mixtures thereof.
• the at least one bulking agent is chosen from, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, and sugar alcohols.
• a bulking agent may be used as a sweet taste improving composition.
• anti-caking agent is understood to mean any composition which prevents, reduces, inhibits, or suppresses at least one sweetener molecule from attaching, binding, or contacting to another sweetener molecule.
• anti-caking agent may refer to any composition which assists in content uniformity and uniform dissolution.
• non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate.
• 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.
• Tabletop sweetener compositions may be embodied and packaged in numerous different forms, and may be of any form known in the art.
• the tabletop sweetener compositions may be in the form of powders, granules, packets, tablets, sachets, pellets, cubes, solids, or liquids.
• Another aspect of the disclosure is a method of for enhancing sweetness of a composition, comprising combining at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners, secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer and the sweetener and the sweetness enhancer are different.
• terpenes such as sesquiterpenes, diterpenes, and triterpenes
• flavonoids amino acids, proteins, polyols, other known natural sweeteners, secodammarane glycosides, and analogues thereof
• Multi-Sip and Swallow Taste Method A first sip (approximately 2.2 ml_) of a ca. 20 mL control composition was taken and swallowed. After waiting for a time ranging from 15 to 25 seconds, a second sip of control composition was taken and swallowed, and the sweetness and/or taste of the control composition was noted. After waiting for a time ranging from 15 to 25 seconds, these steps were repeated with a comparative composition. The sweetness and taste differences between the control and the comparative composition were noted. For each tested composition, this cycle was repeated once to confirm the initial findings. All samples were measured at average 23.0°C ⁇ 1 °C between samples for consistent comparison and to minimize any effects of temperature on the perceived taste or sweetness of the composition.
• T Slight thicker-like sweetness (not intensity factor).
• a 1 ,000 ppm steviol glycoside solution was prepared by dissolution of 20 mg steviol glycoside in 20 mL purified water. An aliquot (10 mL) of this solution was diluted to 20 mL with water to obtain a 500 ppm solution. Additional 1 : 1 serial dilutions were used to obtain 250, 125, 62.5, 31.2 and 15.6 ppm solutions. Those solutions were then tasted in ascending order of concentration by one experienced subject by using the sip- and-spit protocol disclosed herein. The subject's estimated sweetness detection threshold was determined to be at the lowest concentration at which sweetness was definitely observed.
• Reference samples were prepared at 6, 7, 8, 9 and 10% sucrose (w/v).
• the test sample was prepared by addition of 50 mg of rubusoside to 1 L of 6% sucrose.
• the test sample was mixed with five sucrose control samples of various concentrations in the 6-10% sucrose range. Each of the six samples was then individually rated for sweetness intensity on a scale of 6-10 relative to the 6-10% sucrose references.
• the Sweetness Intensity Rating ranged from 6 to 10, for each subject.
• the 6% sucrose reference sample had an average sweetness intensity rating of 6.1 while the rubusoside and 6% sucrose test sample had an average sweetness intensity rating of 7.9, indicating that the rubusoside increased the perception of sweetness intensity.
• test products were prepare: a control beverage comprising 10.52% High Fructose Starch Syrup (HFSS), a lemon-lime prototype comprising 8% HFSS and 135ppm rubusoside, and a standard lemon-lime beverage comprising 8% HFSS.
• HFSS High Fructose Starch Syrup
• lemon-lime prototype comprising 8% HFSS and 135ppm rubusoside
• standard lemon-lime beverage comprising 8% HFSS.
• Carbonation Mouthfeel The amount of tingling, burning sensation in the mouth and throat.
• Sweet taste The sweet taste associated with
• the control REB A sample at 500 ppm was prepared by adding non-moisture compensated 0.10 g into a 200 mL phosphoric acid solution.
• the phosphoric acid solution was prepared by adding ca. 0.4 mL phosphoric acid into 1 L carbon-treated (CT) water until its pH reaches 2.5.
• CT carbon-treated
• a 100 mL portion of 500 ppm REBA was taken and 17 ppm REBB, 10 ppm DAQ 1 , 33 ppm DAQ 2, 1 ppm DAQ 4 and 1 ppm IMP-2 were added into it.
• the mixture was moderately stirred at room temperature (RT).
• the sample at RT was then evaluated against their control of the similar matrix system by one qualified and experienced panelist for any potential, sweet modulation differences.

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