WO2021259945A1 - Compositions édulcorantes et leurs utilisations - Google Patents

Compositions édulcorantes et leurs utilisations Download PDF

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Publication number
WO2021259945A1
WO2021259945A1 PCT/EP2021/067032 EP2021067032W WO2021259945A1 WO 2021259945 A1 WO2021259945 A1 WO 2021259945A1 EP 2021067032 W EP2021067032 W EP 2021067032W WO 2021259945 A1 WO2021259945 A1 WO 2021259945A1
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WO
WIPO (PCT)
Prior art keywords
rebaudioside
ranges
weight ratio
composition
steviol glycosides
Prior art date
Application number
PCT/EP2021/067032
Other languages
English (en)
Inventor
Dattatreya Banavara
Amy CZUBA
Priti Jha
Srinivasan Subramanian
Melissa BORS
Original Assignee
Firmenich Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Firmenich Sa filed Critical Firmenich Sa
Priority to US17/919,627 priority Critical patent/US20230148643A1/en
Priority to EP21735664.1A priority patent/EP4171266A1/fr
Priority to MX2022015148A priority patent/MX2022015148A/es
Priority to CN202180044254.1A priority patent/CN115701912A/zh
Publication of WO2021259945A1 publication Critical patent/WO2021259945A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

Definitions

  • the present disclosure generally provides low-calorie sweetening compositions that mimic the sensory properties of caloric sweeteners, such as sucrose.
  • the disclosure provides uses of such compositions for sweetening or enhancing the sweetness of a flavored product, such as a food or beverage product.
  • the disclosure provides flavored products, such as food or beverage products, that contain the sweetening compositions, optionally, in combination with one or more other sweeteners.
  • the taste system provides sensory information about the chemical composition of the external world.
  • Taste transduction is one of the more sophisticated forms of chemically triggered sensation in animals. Signaling of taste is found throughout the animal kingdom, from simple metazoans to the most complex of vertebrates. Mammals are believed to have five basic taste modalities: sweet, bitter, sour, salty, and umami.
  • Sweetness is the taste most commonly perceived when eating foods rich in sugars. Mammals generally perceive sweetness to be a pleasurable sensation, except in excess.
  • Caloric sweeteners such as sucrose and fructose, are the prototypical examples of sweet substances. Although a variety of no-calorie and low-calorie substitutes exist, these caloric sweeteners are still the predominant means by which comestible products induce the perception of sweetness upon consumption.
  • Caloric sweeteners are a key contributor to this trend, as they are included in various packaged food and beverage products to make them more palatable to consumers. In many cases, no-calorie or low-calorie substitutes can be used in foods and beverages in place of sucrose or fructose. Even so, these compounds impart sweetness differently from caloric sweeteners, and a number of consumers fail to view them as suitable alternatives. Moreover, such compounds may be difficult to incorporate into certain products.
  • caloric sweeteners may be used as partial replacements for caloric sweeteners, but their mere presence can cause many consumers to perceive unpleasant off-tastes including, astringency, bitterness, and metallic and licorice tastes.
  • lower-calorie sweeteners face certain challenges to their adoption.
  • compositions that can more effectively mimic the sensory profile of caloric sweeteners, such as sucrose or fructose, in flavored products, such as food products, beverage products, or oral care products.
  • caloric sweeteners such as sucrose or fructose
  • compositions exhibit an unexpectedly similar sensory experience as that of caloric sweeteners in certain situations.
  • the disclosure provides sweetening compositions, the compositions comprising steviol glycosides and mogroside V, wherein the weight ratio of steviol glycosides to mogroside V in the composition ranges from 5:1 to 40: 1, or from 10: 1 to 30: 1, or from 15:1 to 25:1.
  • rebaudioside A makes up at least 70% by weight, or at least 75% by weight, or at least 80% by weight, of the steviol glycosides, based on the total weight of steviol glycosides in the composition.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and other steviol glycosides besides rebaudioside A, wherein the weight ratio of rebaudioside A to the other steviol glycosides in the composition ranges from 4:1 to 10:1, or from 5:1 to 9:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 1:1 to 5:1, or from2:l to 4:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 3:1 to 12:1, or from 5:1 to 9:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 2: 1 to 7: 1, or from 3: 1 to 6: 1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside B, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 6:1 to 24:1, or from 10:1 to 18:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 6:1 to 24:1, or from 10:1 to 18:1, and wherein the weight ratio of rebaudioside B to rebaudioside D ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside B, and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside B, and rebaudioside D to the other steviol glycosides in the composition ranges from 2: 1 to 7: 1 , or from 3 : 1 to 6: 1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 6:1, or from 3:2 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 6:1, or from 3:2 to 4:1, and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 1:1 to 5:1, or from 2:1 to 4:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 7:1, or from 2:1 to 6:1, or from 3:1 to 5:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 2:1 to 6:1, or from 3:1 to 5:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 2:1 to 6:1, or from 3:1 to 5:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 2: 1 to 7: 1, or from 3: 1 to 6: 1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 3:1 to 1:3, or from 2:1 to 1:2, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 5:1 to 15:1, or from 7:1 to 12:1, and wherein the weight ratio of rebaudioside M to rebaudioside D ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside B, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 3: 1 to 10:1, or from 5: 1 to 9: 1, and wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 3:1 to 10:1, or from 5:1 to 9:1, and wherein the weight ratio of rebaudioside M to rebaudioside B ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside B, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside B, and rebaudioside D to the other steviol glycosides in the composition ranges from 3:1 to 9:1, or from 4:1 to 8:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 6:1 to 18:1, or from 9:1 to 15:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 1:1 to 4:1, or from 3:2 to 3:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside M, wherein the weight ratio of rebaudioside M to rebaudioside A ranges from 2:1 to 8:1, or from 3:1 to 7:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 13:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 4: 1 to 12: 1, or from 6: 1 to 10:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 2:1 to 6:1, or from 3: 1 to 5: 1, and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 1:1 to 3:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, mogroside V, and, optionally, rebaudioside M, wherein the weight ratio of rebaudioside A to mogroside V ranges from 2: 1 to 8: 1, or from 3: 1 to 7: 1, and wherein the weight ratio of rebaudioside A to rebaudioside M, when present, ranges from 1:1 to 5:1, or from 2:1 to 4:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, rebaudioside B, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 3:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 3:1, and wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 2: 1 to 10: 1, or from 4:1 to 8:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, rebaudioside B, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, rebaudioside B, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 5:1, or from 2: 1 to 4: 1, and wherein the weight ratio of rebaudioside M to rebaudioside D ranges from 1:2 to 2:1, or from 2:3 to 3:2.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises one or more additional sweeteners.
  • the composition comprises a carrier, which can be in the form of a liquid or a solid.
  • the composition is encapsulated, for example, to simulate a tabletop sweetener.
  • the composition comprises a flavoring.
  • the disclosure provides uses of the sweetening compositions of any of the first through sixteenth aspects to sweeten or enhance the sweetness of a flavored product.
  • the flavored product is a food product or a beverage product.
  • the flavored product is an oral care product, such as a toothpaste, a mouthwash, or a tooth-whitening composition.
  • the disclosure provides methods for sweetening or enhancing the sweetness of a flavored product, the method comprising introducing a sweetening composition of any of the first through sixteenth aspects to a flavored product.
  • the flavored product is a food product or a beverage product.
  • the flavored product is an oral care product, such as a toothpaste, a mouthwash, or a teeth-whitening product.
  • the disclosure provides flavored products comprising a sweetening composition of any of the first through sixteenth aspects.
  • the flavored product is a food product or a beverage product.
  • the flavored product is an oral care product, such as a toothpaste, a mouthwash, or a teeth- whitening product.
  • a “sweetener”, “sweet flavoring agent”, “sweet flavor entity”, or “sweet compound” herein refers to a compound or ingestibly acceptable salt thereof that elicits a detectable sweet flavor in a subject, e.g., a compound that activates a T1R2/T1R3 receptor in vitro.
  • a “an,” and “the” include plural referents unless the context clearly dictates otherwise.
  • reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.
  • “comprise” or “comprises” or “comprising” or “comprised of’ refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited.
  • the phrase, “comprises A” means that A must be present, but that other members can be present too.
  • the terms “include,” “have,” and “composed of’ and their grammatical variants have the same meaning.
  • “consist of’ or “consists of’ or “consisting of’ refer to groups that are closed.
  • the phrase “consists of A” means that A and only A is present.
  • optional event means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.
  • a or B is to be given its broadest reasonable interpretation, and is not to be limited to an either/or construction.
  • the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present.
  • A for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.
  • the disclosure provides sweetening compositions, the compositions comprising steviol glycosides and mogroside V, wherein the weight ratio of steviol glycosides to mogroside V in the composition ranges from 5:1 to 40: 1, or from 10: 1 to 30: 1, or from 15:1 to 25:1.
  • rebaudioside A makes up at least 70% by weight, or at least 75% by weight, or at least 80% by weight, of the steviol glycosides, based on the total weight of steviol glycosides in the composition.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and other steviol glycosides besides rebaudioside A, wherein the weight ratio of rebaudioside A to the other steviol glycosides in the composition ranges from 4:1 to 10:1, or from 5:1 to 9:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 1:1 to 5:1, or from 2:1 to 4:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 3:1 to 12:1, or from 5:1 to 9:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 2:1 to 7:1, or from 3:1 to 6:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside B, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 6:1 to 24:1, or from 10:1 to 18:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 6:1 to 24:1, or from 10:1 to 18:1, and wherein the weight ratio of rebaudioside B to rebaudioside D ranges from 2: 1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside B, and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside B, and rebaudioside D to the other steviol glycosides in the composition ranges from 2: 1 to 7: 1, or from 3: 1 to 6: 1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 6:1, or from 3:2 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 6:1, or from 3:2 to 4:1, and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 1:1 to 5:1, or from 2:l to 4:l.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside M, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 7:1, or from 2:1 to 6:1, or from 3:1 to 5:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 2:1 to 6:1, or from 3:1 to 5:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 2:1 to 6:1, or from 3:1 to 5:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 2:1 to 7:1, or from 3:1 to 6:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 3:1 to 1:3, or from 2:1 to 1:2, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 5:1 to 15:1, or from 7:1 to 12:1, and wherein the weight ratio of rebaudioside M to rebaudioside D ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside B, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 3: 1 to 10:1, or from 5: 1 to 9: 1, and wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 3:1 to 10:1, or from 5:1 to 9:1, and wherein the weight ratio of rebaudioside M to rebaudioside B ranges from 2:1 to 1:2, or from 3:2 to 2:3.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside B, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside B, and rebaudioside D to the other steviol glycosides in the composition ranges from 3:1 to 9: 1, or from 4: 1 to 8: 1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 6:1 to 18:1, or from 9:1 to 15:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside D), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside D to the other steviol glycosides in the composition ranges from 1 : 1 to 4: 1, or from 3:2 to 3: 1
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A and rebaudioside M, wherein the weight ratio of rebaudioside M to rebaudioside A ranges from 2:1 to 8:1, or from 3:1 to 7:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 13:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 4:1 to 12:1, or from 6:1 to 10:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 2: 1 to 6: 1 , or from 3 : 1 to 5 : 1 , and wherein the weight ratio of rebaudioside D to rebaudioside M ranges from 1 : 1 to 3: 1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15 : 1 , or from 7 : 1 to 12: 1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, mogroside V, and, optionally, rebaudioside M, wherein the weight ratio of rebaudioside A to mogroside V ranges from 2: 1 to 8: 1, or from 3: 1 to 7: 1, and wherein the weight ratio of rebaudioside A to rebaudioside M, when present, ranges from 1 : 1 to 5: 1, or from 2:1 to 4:1.
  • the composition comprises other steviol glycosides (besides rebaudioside A and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, rebaudioside B, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 3:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1 : 1 to 3 : 1 , and wherein the weight ratio of rebaudioside A to rebaudioside B ranges from 2: 1 to 10: 1, or from 4: 1 to 8: 1.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, rebaudioside B, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, rebaudioside B, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the disclosure provides sweetening compositions, the compositions comprising rebaudioside A, rebaudioside M, and rebaudioside D, wherein the weight ratio of rebaudioside A to rebaudioside M ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 1:1 to 5:1, or from 2:1 to 4:1, and wherein the weight ratio of rebaudioside M to rebaudioside D ranges from 1:2 to 2:1, or from 2:3 to 3:2.
  • the composition comprises other steviol glycosides (besides rebaudioside A, rebaudioside D, and rebaudioside M), wherein the weight ratio of the combined weight of rebaudioside A, rebaudioside D, and rebaudioside M to the other steviol glycosides in the composition ranges from 5:1 to 15:1, or from 7:1 to 12:1.
  • the sweetening compositions of any of the foregoing aspects comprise glycerides, such as triglycerides, of medium-chain (C8-C12) fatty acids, such as triglycerides of caprylic acid, capric acid, lauric acid, or a combination thereof.
  • the glycerides are triglycerides of caprylic acid and capric acid. Such glycerides can be present in the sweetening composition in any suitable concentration.
  • the sweetening compositions according to any of the foregoing aspects comprise such glycerides at a concentration ranging from 0.01% by weight to 1% by weight, or from 0.05% by weight to 0.70% by weight, or from 0.10% by weight to 0.50% by weight, based on the total weight of the sweetening composition.
  • the sweetening compositions comprise an aroma compound, such as a lactone.
  • a lactone Any suitable lactone or combination of lactones can be used.
  • the lactone comprises a lactone ring having from 3 to 8 members in the ring, such as a 3-membered lactone ring, a 4-membered lactone ring, a 5-membered lactone ring, a 6-membered lactone ring, a 7-membered lactone ring, or an 8- membered lactone ring.
  • the lactone comprises a 5-membered lactone ring with or without an unsaturated bond (excluding the unsaturation in the oxo substituent on the ring), such as a carbon-carbon double bond.
  • the lactone comprises a 5- membered lactone ring including at least one unsaturated bond (for example, one carbon- carbon double bond).
  • lactones comprising a 5-membered lactone ring having at least one unsaturated bond include angelica lactone alpha, angelica lactone beta, mint lactone, 5,5-dimethyl-2(5H)-furanone, 5-ethyl-2(5H)-furanone,
  • the lactone comprises a 5-membered lactone ring without any unsaturated bonds.
  • Non-limiting examples of such lactones include butyrolactone gamma, valerolactone gamma, hexalactone gamma, heptalactone gamma, octalactone gamma, undecalactone gamma, decalactone gamma, dihydrojasmone lactone, and dihydromintlactone (3,6-dimethyl-hexahydro- 2(3H)-benzofuranone).
  • the lactone is dihydromintlactone.
  • the lactone comprises a 6-membered lactone ring with or without an unsaturated bond. In some embodiments, the lactone comprises a 6-membered lactone ring including at least one unsaturated bond. Non-limiting examples of lactones comprising a 6-membered lactone ring having at least one unsaturated bond include d-2-decenolactone, coumarin, and 6-methylcoumarin. In some other embodiments, the lactone includes a 6-membered lactone ring without any unsaturated bonds. Non-limiting examples of lactones including a 6-membered lactone ring without any unsaturated bonds include decalactone delta, dodecalactone delta, and cyclohexyl lactone.
  • the sweetening compositions include glucosylated natural steviol glycosides.
  • natural steviol glycosides refers to steviol glycosides naturally found in the plants of the species Stevia rebaudiana, Stevia phlebophylla, or Rubus chingii. Such compounds are glycosides of the diterpene, steviol. Some non-limiting examples include stevioside, rebaudioside A, rebaudioside C, dulcoside A, and the like.
  • glucosylated natural steviol glycosides refers to compounds obtained by the enzymatic glucosylation of natural steviol glycosides to increase the degree of glucosylation.
  • GSG is used interchangeably with “glucosylated natural steviol glycoside.”
  • any suitable GSGs may be used.
  • the GSGs can have any suitable degree of additional glucosylation, and ant suitable type of glucosylation.
  • the GSGs used in the sweetening composition have a degree of glucosylation of at least 1.0, meaning that at least one mole of glucose has been enzymatically added to the natural steviol glycosides per mole of natural steviol glycoside.
  • the GSGs used in the sweetening composition have a degree of glucosylation of at least 1.1, or at least 1.2, or at least 1.3, or at least 1.4, or at least 1.5, or at least 1.6, or at least 1.7, or at least 1.8, or at least 1.9, or at least 2.0, or at least 2.1, or at least 2.2, or at least 2.3, or at least 2.4, or at least 2.5.
  • the glucosylation can be of any suitable type.
  • the glucose enzymatically added to the natural steviol glycosides is alpha-glucose, beta-glucose, or a combination thereof.
  • the glucose enzymatically added to the natural steviol glycosides is alpha-glucose. In some embodiments, the glucose enzymatically added to the natural steviol glycosides is beta-glucose. In some embodiments, the glucose enzymatically added to the natural steviol glycosides is a combination of alpha-glucose and beta-glucose.
  • the glucose added by enzymatic glucosylation can be incorporated via any suitable connection. Typically, the added glucose units connect to other glucose glucose units already present on the natural steviol glycoside.
  • the enzymatically added glucose units are added via 1,6 linkages, meaning that the glucose units add via the 1 -position of the added glucose unit and the 6- position of the glucose unit already present on the natural steviol glycoside. In some other embodiments, the enzymatically added glucose units are added via a 1,4 linkages. In some other embodiments, the enzymatically added glucose units are added via a 1,2 linkages.
  • the sweetening composition can contain other suitable ingredients, such as additional sweeteners, flavorings, carriers, binders, sweetness enhancers, bitter blockers, bitter maskers, mouthfeel enhancers, umami enhancers, saltiness enhancers, sourness blockers, cooling agents, and the like.
  • the sweetening composition comprises an additional sweetener, such as a caloric sugar, such as sucrose, glucose, fructose (e.g., in the form of high-fructose com syrup), or any combination thereof.
  • the sweetening composition comprises one or more rebaudiosides (in addition to those that may already be present in the sweetening compositons).
  • the sweetening composition comprises one or more high-intensity artificial sweeteners, such as acefulfame potassium, sucralose, aspartame, cyclamate, neotame, and the like.
  • the sweetening compositions comprise one or more low-calorie carbohydrates or sugar alcohols, such as allulose, xylitol, erythritol, and the like.
  • the sweetening compositions comprise mogrosides, for example, as monk fruit juice or extract, or as one or more of mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IVE, isomogroside IVE, isomogroside IV, mogroside IIIE, 11-oxomogroside V, the 1,6-alpha isomer of siamenoside I, and any combinations thereof. Additional mogroside compounds that may be suitably included in the sweetening composition are described in U.S. Patent Application Publication No. 2017/0119032.
  • sweeteners may also be included in the sweetening compositions.
  • Non limiting examples include D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, D-leucrose, isomalt, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated starch hydrolyzate (HSH), chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder
  • the sweetening compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium
  • the sweetening compositions can have any suitable pH when dissolved or suspended in aqueous media, e.g., from lower pH to neutral pH.
  • the lower and neutral pH includes, but is not limited to, a pH from 1.5 to 9.0, or from 2.5 to 8.5; from 3.0 to 8.0; from 3.5 to 7.5; and from 4.0 to 7.
  • sweetening compositions set forth according to any of the foregoing embodiments also include, in certain embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, phloretin, etc.), compounds that block or mask bitterness, compounds that enhance umami, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.
  • additional flavor-modifying compounds such as compounds that enhance sweetness (e.g., hesperetin, naringenin, phloretin, etc.), compounds that block or mask bitterness, compounds that enhance umami, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.
  • sweetening compositions disclosed herein comprise one or more sweetness enhancing compounds.
  • sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperetin dihydrochalcone, hesperetin dihydrochalcone-4’-0’glucoside, neohesperetin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3- acetoxy-5,7,4’-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3’-trihydroxy-
  • glucosylated steviol glycoside refers to the product of enzymatically glucosylating natural steviol glycoside compounds.
  • the glucosylation generally occurs through a glycosidic bond, such as an a-1,2 bond, an a-1,4 bond, an a-1.6 bond, a b-1,2 bond, a b-1,4 bond, a b-1,6 bond, and so forth.
  • the sweetness enhancer is a synthetic compound, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017/0119032.
  • Some suitable examples include: 3-((4-amino-2,2-dioxo-
  • sweetening compositions disclosed herein comprise one or more umami or kokumi enhancing compounds.
  • umami enhancing compounds include, but are not limited to, naturally derived compounds, such as ericamide, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708.
  • sweetening compositions disclosed herein comprise one or more cooling enhancing compounds.
  • cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727.
  • sweetening compositions disclosed herein comprise one or more bitterness blocking compounds.
  • bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, and in PCT Publication No. WO 2020/033669.
  • sweetening compositions disclosed herein comprise one or more mouthfeel modifying compounds.
  • mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.
  • sweetening compositions disclosed herein comprise one or more flavor masking compounds.
  • flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.
  • the sweetening compositions comprise a lactase, lactose, lactose degradation products (namely, galactose and glucose), or any combination thereof.
  • Such sweetening compositions may be suitable used in dairy products, such as ice cream, condensed milk, milk, meal-replacement drinks, protein mixes, and the like.
  • the sweetening compositions also comprise sweetness enhancers, such as any of those set forth above.
  • the sweetening compositions comprise a yeast extract or a yeast lysate.
  • the sweetening composition can be in any suitable form.
  • the composition is in the form of a solid, such as a solid powder.
  • the composition also comprises a solid carrier, such as a carbohydrate.
  • the sweetening composition is in the form of a liquid solution or suspension.
  • a liquid form can be aqueous or non-aqueous, or can also be an emulsion, such as an oil-in-water or water-in-oil emulsion.
  • the sweetening composition is incorporated into a flavored product, such as a food or beverage product, or an oral care product, such as a toothpaste or mouthwash.
  • the sweetening composition comprises one or more flavorings, or any other additives described in H. Mitchell, SWEETENERS AND SUGAR ALTERNATIVES IN FOOD TECHNOLOGY, Blackwell Publishing Ltd, 2006.
  • flavorings includes those flavors known to the skilled person, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof.
  • Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil.
  • sweetenings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an aj owan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper
  • flavoring agents may be used in liquid or solid form and may be used individually or in admixture.
  • Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents.
  • Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents. These flavorings may be used in liquid or solid form and may be used individually or in admixture. Other useful flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used. Generally, any flavoring or food additive such as those described in CHEMICALS USED IN FOOD PROCESSING, publication 1274, pages 63-258, by the National Academy of Sciences, may be used.
  • aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits),
  • mint flavorings can be combined with cooling agents, such as those set forth in U.S. Patent Nos. 9,394,287 and 9,732,071.
  • Additional examples of cooling agents include 5-methyl-2-(propane-2-yl)cyclohexyl-N-ethyloxamate, N-ethyl-p-menthane carboxamide (WS-3, also referred to as menthane-3 -carboxylic acid-N-ethyl amide), N-2,3-trimethyl-2-isopropyl butane amide (WS-23), menthyl lactate (FRESCOLAT.
  • ML menthone glycerine acetal
  • FRESCOLAT MGA menthone glycerine acetal
  • PHYSCOOL mono-menthyl succinate
  • O-menthyl-glycerine menthyl-N,N-dimethyl succinamate
  • N-(4- cyano methyl phenyl)-p-menthane carboxamide N-(2-(pyridin-2-yl)ethyl)-3-p-menthane carboxamide
  • menthol and menthol derivatives e.g. L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol
  • menthyl ether e.g.
  • menthyl formiate menthyl acetate, menthyl isobutyrate, menthyl lactates, L-menthyl-L-lactate, L- menthyl-D-lactate, menthyl-(2-methoxy)acetate, menthyl-(2-methoxy ethoxy)acetate, menthyl pyroglutamate), N-(4-cyano methyl phenyl)-p-menthane carboxamide, N-(2-(pyridin-2- yl)ethyl)-3-p-menthane carboxamides, menthyl carbonates (e.g.
  • menthyl propylene glycol carbonate menthyl ethylene glycol carbonate, menthyl glycerine carbonate or mixtures thereol
  • menthane carboxylic acid amide e.g. menthane carboxylic acid-N-ethylamid [WS3], N-alpha.-(menthane-carbonyl)glycine ethyl ester [WS5], menthane carboxylic acid-N-(4- cyanophenyl)amide, menthane carboxylic acid-N-(alkoxyalkyl)amide
  • menthone and menthone derivatives e.g.
  • L-menthone glycerine ketal 2,3-dimethyl-2-(2-propyl)-butyric acid derivatives (e.g. 2,3-dimethyl-2-(2-propyl)-butyric acid-N-methyl amide [WS23]), isopul egol or its esters (l-(-)-isopulegol, l-(-)-isopulegol acetate), menthane derivatives (e.g.
  • N-(4-cyano methyl phenyl)-p-menthane carboxamides N-(2-(pyridin- 2-yl)ethyl)-3-p-menthane carboxamides, cubebol or synthetic or natural mixtures containing cubebol, pyrrolidone derivates of cycloalkyl dione derivatives (e.g. 3-methyl-2(l- pyrrolidinyl)-2-cyclopentene-l-one) or tetrahydropyrimidine-2-ones (e.g.
  • Icilin or related compounds such as those described in WO 2004/026840
  • N-(4-cyano methyl phenyl)-p- menthane carboxamide N-(2-(pyridin-2-yl)ethyl)-3-p-menthane carboxamides
  • menthyl ether e.g. (I-menthoxy)- 1,2-propanediol, (I-menthoxy)-2-methyl- 1,2-propanediol
  • more polar menthyl esters e.g.
  • menthyl lactates L-menthyl-L-lactate, L-menthyl-D-lactate, menthyl-(2- methoxy)acetate, menthyl-(2-methoxy ethoxy)acetate, menthyl pyroglutamate
  • menthyl carbonates e.g. menthyl propylene glycol carbonate, menthyl ethylene glycol carbonate, menthyl glycerine carbonate
  • the semi-esters of menthols with a dicarboxylic acid or the derivatives thereof e.g.
  • cooling compounds are compounds selected from the group consisting of 5- methyl-2-(propane-2-yl)cyclohexyl-N-ethyloxamate, N-ethyl-p-menthane carboxamide (WS- 3, also referred to as menthane-3-carboxylic acid-N-ethyl amide), menthyl lactate (FRESCOLAT ML), menthone glycerine acetal (FRESCOLAT MGA), N-(4-cyano methyl phenyl)-p-menthane carboxamide and (I-menthoxy)- 1,2-propanediol.
  • WS- 3 also referred to as menthane-3-carboxylic acid-N-ethyl amide
  • FRESCOLAT ML menthyl lactate
  • FRESCOLAT MGA menthone glycerine acetal
  • N-(4-cyano methyl phenyl)-p-menthane carboxamide and (I-
  • the disclosure provides uses of the sweetening composition of the preceding aspects and embodiments thereof to sweeten or enhance the sweetness of a flavored product.
  • the disclosure provides methods for sweetening or enhancing the sweetness of a flavored product, the method comprising introducing a sweetening composition of the preceding aspects and embodiments thereof to a flavored product.
  • the flavored product can be any flavored product according to the aspects and embodiments set forth below.
  • the flavored product is a beverage product, such as enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies.
  • the flavored product is a food product, such as a packaged meals, canned foods, meal replacement products, and the like.
  • the flavored product is an oral care product, such as a toothpaste, a mouthwash, or a teeth-whitening composition, such as a composition disclosed in U.S. Patent Application Pub. No. 2019/0167545, which is incorporated herein by reference.
  • the flavored product is a dairy product, such as a product derived from the milk of cows, goats, sheep, yaks, buffalo, camels, and the like.
  • dairy products include, but are not limited to, milk, cheese, condensed milk, ice cream, powdered milk, protein powders, meal-replacement drinks, milkshakes, and the like.
  • the sweetening composition used in the flavored product can, in certain further embodiments, include a lactase, lactose degradation products, or a combination thereof.
  • the flavored product can be in any suitable physical form.
  • the flavored composition can be in the form of a solid, such as a powder.
  • the flavored product is a toothpowder, such as a toothpowder for whitening teeth, removing stains (e.g., tobacco stains), and the like.
  • the flavored product can be a paste or a slurry, such as a tooth paste.
  • the flavored product can be in the form of a cream or gel, such as a tooth gel, a skin cream or tooth cream.
  • the flavored product can be a liquid suspension or solution, for example, with an aqueous carrier.
  • the flavored product can, in some embodiments, be in the form of an emulsion, such as a microemulsion or nanoemulsion, where a surfactant, emulsifier, and the like can be present.
  • the flavored product is a personal care, such as a product for application onto skin, face, lips, gums, mouth, and the like. Such personal products can be for any suitable use, such as skin whitening, teeth whitening, and the like.
  • the disclosure provides flavored products comprising any compositions of the preceding aspects or embodiments thereof.
  • the flavored products are beverage products, such as soda, flavored water, tea, and the like.
  • the flavored products are food products, such as yogurt.
  • the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable- flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies.
  • the beverage may be a soft drink.
  • the flavored product is an oral care product.
  • oral care product is meant a personal care product or other product, which in the ordinary course of usage, is not intentionally swallowed for purposes of systemic administration of particular therapeutic agents, but is rather retained in the oral cavity for a time sufficient to contact substantially all of the dental surfaces and/or oral tissues for purposes of oral activity.
  • the oral care composition may be in various forms including toothpaste, dentifrice, tooth gel, subgingival gel, mouthrinse, mousse, foam, mouthspray, lozenge, chewable tablet, chewing gum or denture product.
  • the oral care composition may also be incorporated onto strips or films for direct application or attachment to oral surfaces.
  • the flavored product is a pharmaceutical product, such as a product designed to carry or deliver certain active pharmaceutical ingredients (APIs).
  • APIs can be over-the-counter (OTC) drugs, such as acetaminophen and other OTC cough and cold medications.
  • OTC over-the-counter
  • the API is a prescription-based drug.
  • the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.
  • food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and/or the Spreads category.
  • the Soup category refers to canned/preserved, dehydrated, instant, chilled, UHT and frozen soup.
  • soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).
  • the Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid
  • the Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and non alcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes.
  • the Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks.
  • the alcoholic drinks include, but are not limited to beer, cider/perry, FABs, wine, and spirits.
  • the soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified/table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure.
  • the drinks either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.
  • the Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars.
  • snack food include, but are not limited to fruit snacks, chips/crisps, extruded snacks, tortilla/com chips, popcorn, pretzels, nuts and other sweet and savory snacks.
  • snack bars include, but are not limited to grand a/muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.
  • the Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight.
  • baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.
  • the Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring.
  • ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.
  • Confectionery category generally refers to edible product that is sweet to the taste.
  • confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.
  • the Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.
  • the Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing.
  • the ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience.
  • Examples of ready meal include, but are not limited to canned/preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.
  • the Pasta and Noodle category includes any pastas and/or noodles including, but not limited to canned, dried and chilled/fresh pasta; and plain, instant, chilled, frozen and snack noodles.
  • the Canned/Preserved Food category includes, but is not limited to canned/preserved meat and meat products, fish/seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned/preserved foods.
  • the Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish/seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.
  • the Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles.
  • the Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish/seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.
  • the Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon/ stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet/cooking sauces, dry sauces/powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.
  • MSG monosodium glutamate
  • soy based sauces pasta sauces
  • wet/cooking sauces dry sauces/powder mixes
  • ketchup mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.
  • the Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.
  • the Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.
  • the Dairy Product category generally refers to edible product produced from mammal's milk.
  • dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.
  • Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines/softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged/industrial bread, unpackaged/artisanal bread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice
  • Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof.
  • Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.
  • the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.
  • the sweetening compositions as disclosed and described herein, individually or in combination may be provided in a flavoring concentrate formulation, e.g., suitable for subsequent processing to produce a ready -to-use (i.e., ready-to-serve) product.
  • a flavoring concentrate formulation it is meant a formulation which should be reconstituted with one or more diluting medium to become a ready -to-use composition.
  • ready-to- use composition is used herein interchangeably with “ingestible composition”, which denotes any substance that, either alone or together with another substance, can be taken by mouth whether intended for consumption or not.
  • the ready-to-use composition includes a composition that can be directly consumed by a human or animal.
  • the flavoring concentrate formulation is typically used by mixing with or diluted by one or more diluting medium, e.g., any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the diluting medium.
  • a use process is often referred to as reconstitution.
  • the reconstitution can be conducted in a household setting or an industrial setting.
  • a frozen fruit juice concentrate can be reconstituted with water or other aqueous medium by a consumer in a kitchen to obtain the ready-to-use fruit juice beverage.
  • a soft drink syrup concentrate can be reconstituted with water or other aqueous medium by a manufacturer in large industrial scales to produce the ready-to-use soft drinks.
  • the flavoring concentrate formulation Since the flavoring concentrate formulation has the flavoring agent or flavor modifying agent in a concentration higher than the ready-to-use composition, the flavoring concentrate formulation is typically not suitable for being consumed directly without reconstitution. There are many benefits of using and producing a flavoring concentrate formulation. For example, one benefit is the reduction in weight and volume for transportation as the flavoring concentrate formulation can be reconstituted at the time of usage by the addition of suitable solvent, solid or liquid.
  • the flavored products set forth according to any of the foregoing embodiments also include, in certain embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance a cooling effect, or any combinations of the foregoing.
  • additional flavor-modifying compounds such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance a cooling effect, or any combinations of the foregoing.
  • the sweetening or flavoring concentrate is a non-naturally-occurring product, such as a composition specifically manufactured for the production of a flavored product, such as food or beverage product.
  • the flavoring concentrate formulation comprises i) compounds as disclosed and described herein, individually or in combination; ii) a carrier; and iii) optionally at least one adjuvant.
  • carrier denotes a usually inactive accessory substance, such as solvents, binders, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation.
  • water or starch can be a carrier for a flavoring concentrate formulation.
  • the carrier is the same as the diluting medium for reconstituting the flavoring concentrate formulation; and in other embodiments, the carrier is different from the diluting medium.
  • carrier as used herein includes, but is not limited to, ingestibly acceptable carrier.
  • the term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present invention.
  • the at least one adjuvant comprises one or more flavoring agents.
  • the flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof.
  • the at least one adjuvant comprises one or more sweeteners.
  • the one or more sweeteners can be any of the sweeteners described in this application.
  • the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof.
  • a emulsifier emulsifier
  • stabilizers emulsifiers
  • antimicrobial preservatives antioxidants
  • the present flavoring concentrate formulation can be in a form selected from the group consisting of liquid including solution and suspension, solid, foamy material, paste, gel, cream, and a combination thereof, such as a liquid containing certain amount of solid contents.
  • the flavoring concentrate formulation is in form of a liquid including aqueous-based and nonaqueous-based.
  • the present flavoring concentrate formulation can be carbonated or non-carbonated.
  • the flavoring concentrate formulation may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant.
  • the freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant.
  • the freezing point depressant may also lower the water activity of the flavoring concentrate formulation.
  • the examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof.
  • the nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation.
  • the presence of nucleating agent in the flavoring concentrate formulation can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers.
  • nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.
  • the flavoring concentrate formulation is formulated to have a low water activity for extended shelf life.
  • Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature.
  • the flavoring concentrate formulation has a water activity of less than about 0.85.
  • the flavoring concentrate formulation has a water activity of less than about 0.80.
  • the flavoring concentrate formulation has a water activity of less than about 0.75.
  • Table 1 sets forth combinations of various ingredients for sweetener compositions of the present disclosure.
  • Table 1 employs abbreviations for certain ingredients, which are defined as follows:
  • RA50 Total Steviol Glycosides >95%; Rebaudioside A content >50%;
  • RA95 Total Steviol Glycosides >95%; Rebaudioside A content >95%;
  • RA97 Total Steviol Glycosides >95%; Rebaudioside A content >97%;
  • RM85 FERM Total Steviol Glycosides >95%; Rebaudioside M content >85%.
  • RD95 Total Steviol Glycosides >95%; Rebaudioside D content >95%;

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Abstract

La présente divulgation concerne d'une manière générale des compositions édulcorantes à faible teneur en calories qui imitent les propriétés sensorielles d'édulcorants caloriques, tels que le saccharose. Selon certains aspects, la divulgation concerne des utilisations de telles compositions pour édulcorer ou améliorer la sucrosité d'un produit aromatisé, tel qu'un produit alimentaire ou une boisson. Selon certains aspects, la divulgation concerne des produits aromatisés, tels que des produits alimentaires ou des boissons, qui contiennent les compositions édulcorantes, éventuellement en association avec un ou plusieurs autres édulcorants.
PCT/EP2021/067032 2020-06-24 2021-06-22 Compositions édulcorantes et leurs utilisations WO2021259945A1 (fr)

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US17/919,627 US20230148643A1 (en) 2020-06-24 2021-06-22 Sweetening compositions and uses thereof
EP21735664.1A EP4171266A1 (fr) 2020-06-24 2021-06-22 Compositions édulcorantes et leurs utilisations
MX2022015148A MX2022015148A (es) 2020-06-24 2021-06-22 Composiciones edulcorantes y usos de las mismas.
CN202180044254.1A CN115701912A (zh) 2020-06-24 2021-06-22 赋甜组合物及其用途

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