WO2023091819A1

WO2023091819A1 - Sensory modifiers for immune support compositions

Info

Publication number: WO2023091819A1
Application number: PCT/US2022/077500
Authority: WO
Inventors: Hanna Elizabeth DRAKE; Alexandra Jean FIEGEL; Carol Jo Lowry
Original assignee: Cargill, Incorporated
Priority date: 2021-11-16
Filing date: 2022-10-04
Publication date: 2023-05-25

Abstract

An immune support composition including an immune support agent and a sensory modifier and with reduced bitterness, reduced sourness, reduced astringency, reduced green notes, reduced sweetness linger, and/or increased molasses notes relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

Description

SENSORY MODIFIERS FOR IMMUNE SUPPORT COMPOSITIONS

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Patent Application No. 63/264,134, filed November 16, 2021, which is incorporated by reference herein in its entirety.

BACKGROUND

[0002] Within the food and beverage industry, there continues to be efforts to better understand and support intestinal health and microbiome diversity through the use of probiotics, postbiotics, and similar immune boosting compositions. However, some immune support options may be associated with unpleasant and/or unfamiliar taste, aroma, flavor, mouthfeel, and aftertaste sensory attributes. For example, some immune support compositions may have increased bitterness, sourness, astringency, and/or metallic aftertastes that consumers find unpleasant or unfamiliar. These sensory attributes can limit consumers acceptability for these products and limit the applications of immune support compositions.

SUMMARY

[0003] The present disclosure provides compositions containing an immune support agent and a sensory modifier comprising a dicaffeoylquicid acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The immune support agent may be a probiotic or a postbiotic. The immune support agent may be a bacterial or yeast fermentate. The immune support agent may be a Saccharomyces cerevisiae fermentate. The immune support agent and the sensory modifier may be present in the composition at a ratio between 1 :0.3 and 1 :3, between 1:0.5 and 1 :2, or between 1:0.75 and 1 :1.5. The immune support agent and the sensory modifier may be present in the composition at a ratio of about 1: 1. [0004] The sensory modifier may comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier. The sensory modifier may comprise 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof The total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier may comprise 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory modifier may comprise a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier.

[0005] When the composition is in water to form a solution, bitterness of the solution is reduced by at least 0.5 units, at least 1 unit, at least 2 units, or at least 3 units relative to an aqueous solution prepared from an equivalent composition without the sensory modifier, wherein bitterness is measured by Standardized Bitterness Intensity Test. When the composition is in an aqueous solution, the composition has reduced bitterness, reduced sourness, reduced astringency, reduced green notes, and/or reduced sweetness linger relative to an equivalent composition without the sensory modifier. When in an aqueous solution, molasses notes of the composition are increased relative to an equivalent aqueous solution without the sensory modifier.

[0006] The composition can additionally comprise a sweetener. The sweetener may comprise a steviol glycoside.

[0007] For example, the disclosure provides a beverage product, a dry powdered beverage, and/or a food product comprising the compositions described herein. The beverage product, beverage, or food product may comprise 0.001 (wt)% to 1.0 (wt)%, 0.005 (wt)% to 0.5 (wt)%, or 0.075 (wt)% to 0.2 (wt)% of the sensory modifier. The beverage product, beverage, or food product may comprise 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt%) of the immune support agent. The beverage product, beverage, or food produce may comprise 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0. 1 (wt)% to 0.3 (wt%) of ayeast fermentate. [0008] The disclosure also provides a food or beverage product comprising a Saccharomyces cerevisiae fermentate and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The ratio of the Saccharomyces cerevisiae fermentate and the sensory modifier may be between 1 :0.3 and 1:3, between 1:0.5 and 1:2, or between 1 :0.75 and 1: 1.5. The product may comprise 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt)% of the Saccharomyces cerevisiae fermentate. The product may additionally comprise a sweetener, for example a steviol glycoside sweetener. Bitterness intensity of the food or beverage product may be reduced by at least 0.5 units, at least 1 unit, at least 2 units, or at least 3 units relative to an equivalent food or beverage product lacking the sensory modifier, wherein bitterness intensity is measured by Standardized Bitterness Intensity Test.

[0009] The disclosure also provides a method for reducing bitterness in an immune support agent composition, the method comprising, adding to a composition comprising an immune support agent a sensory modifier comprising a dicaffeoylquicid acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein, when added in water to form a solution, bitterness of the solution is reduced relative to bitterness of an aqueous solution prepared from an equivalent immune support agent composition lacking the sensory modifier. The sensory modifier may be added to the immune support agent composition in an amount effective to reduce bitterness such that a bitterness score of the composition is reduced by at least 1 unit relative to a comparable composition without the sensory modifier, wherein bitterness score is determined by at least four panelists experienced in sensory testing using a roundtable methodology using a scale of 0 to 9 with a score of 0 indicating no bitterness and a score of 9 indicating extreme bitterness. The composition may be a beverage product or a food product. The immune support agent may be a probiotic or postbiotic. The immune support agent may a bacterial or yeast fermentate, for example, a Saccharomyces cerevisiae fermentate. The composition may additionally comprise a sweetener. BRIEF DESCRIPTION OF THE FIGURES

[0010] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee.

[0011] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0012] FIG. 1 shows a photo of beverage samples prepared with carbonated water and the immune support syrups outlined in Example 1.

[0013] FIG. 2 shows a photo of beverage samples prepared with unsweetened tea and the immune support syrups outlined in Example 1.

DETAILED DESCRIPTION

[0014] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0015] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0016] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise. [0017] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0018] This disclosure relates to various immune support compositions which have improved sensory attributes, such as reduced bitterness, reduced metallic notes/metallic aftertastes, reduced sourness, reduced green notes, reduced astnngency, increased molasses/brown notes, and the like. The disclosure further relates to compositions, such as food and beverage compositions, made with the immune support compositions, the food and beverage compositions having improved sensory attributes such as reduced bitterness, reduced metallic notes/metallic aftertastes, reduced sourness, reduced green notes, reduced astnngency, increased molasses/brown notes, and the like. The disclosure also relates, generally, to a sensory modifier and uses thereof. In various aspects, the sensory modifier contains one or more caffeoyl-substituted quinic acid, and salts thereof.

Compositions

[0019] The present disclosure provides compositions containing an immune support agent with various improvements which serve to modify the sensory perception thereof in use. In general, the composition will include an immune support agent and a sensory modifier that improves one or more sensory properties of the composition relative to an equivalent composition lacking the sensory modifier.

[0020] As used herein, “immune support agent” refers to a prebiotic, a probiotic, a postbiotic, or combinations thereof.

[0021] As used herein, “prebiotic” refers to a substrate that is selectively utilized by host microorganisms conferring a health benefit. The term prebiotic is known and used in the art. See, for example, Gibson et al. (“Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics,” 2017, Nature Reviews Gastroenterology⁷ & Hepatology, 14, 491-502). Suitable prebiotics are known and described in the art. For example, the prebiotic may include, but are not limited to, fructooligosaccharides (FOS), inulin, galactans (galactoohgosaccharides, GOS), human milk oligosaccharides, xylo-oligosaccharides (XOS), arabino-xylo-oligosaccharides (AXOS), pectin-oligosacchandes (POS), mannan-oligosaccharides (MOS), acacia gum (or acacia fiber), partially hydrolyzed guar gum (PHGG), polydextrose, resistant dextrin (or soluble com fiber), resistant starch, tagatose, beta-glucans, and combinations thereof. [0022] As used herein, “probiotic” refers to a live microorganism that, when administered in adequate amounts, confers a health benefit to a host. The term probiotic is known and used in the art. See, for example, Hill et al. (“The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic,” 2014, Nature Reviews Gastroenterology & Hepatology, 11, 506-514). Suitable probiotics are known and described in the art. For example, the probiotic may be a culture of microorganisms found in fermented foods and dairy products, such as pickled vegetables, kimchi, sauerkraut, sourdough bread, kefir, buttermilk, soy sauce, yogurt, kombucha and the like. Suitable probiotics include, but are not limited to, Leuconostoc mesenter aides, Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus brevis, Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, Weissella spp., L. pentosus, Leuconostoc mesenter aides, Lactobacillus fermentum, Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefir anofaciens, Lactococcus lactis, Leuconostoc species, Gluconacetobacter xylinus, Zygosaccharomyces sp., Acetobacter pasteur ianus, Acetobacter aceti, Gluconobacter oxydans, combinations thereof, and the like.

[0023] As used herein, “postbiotic” refers to a microbial fermentate product that may include a non-viable microorganism(s), metabolites produced by fermentation of said microorganism prior to inactivation, and combinations thereof. For example, a microorganism may be fermented to form a fermentate which, after inactivation, includes non-viable microorganisms and metabolites (e.g., fatty acids, polysaccharides, phenols, peptides, proteins, vitamins, amino acids, and the like) from the fermentation process. Suitable postbiotic microorganisms and fermentates are known and described in the art. See, for example, Zolkiewicz et al. (“Postbiotics- A Step Beyond Pre- and Probiotics,” Nutrients, 2020, 12(8):2189). For example, the postbiotic may be a fermentate of yeast or a bacterium. Examples of suitable yeast and bacteria include, but are not limited to, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium spp., Lactobacillus plantarum, Saccharomyces cerevisiae, Saccharomyces boulardii, Lactobacillus helveticus, Lactobacillus kefir anofaciens, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, combinations thereof, and the like. In some aspects, the postbiotic is a Saccharomyces cerevisiae fermentate, such as that sold under the tradename EPICOR™. [0024] The immune support agent composition may be in any suitable form, including a solid or a liquid. For example, the immune support composition may be a dry, solid immune support composition in the form of granules, a powder, a tablet, a cube, and the like.

[0025] The amount of immune support agent in the composition may vary depending on the use and application of the immune support composition. The amount of immune support agent may be determined based on the concentration of immune support agent to be used or consumed in a given food or beverage product. For example, the composition may include the immune support agent in an amount such that when the immune support composition is added to a food or beverage product, the resulting food or beverage product contains between 10 and 1000 mg, between 50 and 900 mg, between 100 and 800 mg, or between 250 and 750 mg of the immune support agent. The composition may include the immune support agent in an amount such that when the composition is added to water to form a solution or when used in a food or beverage product, the concentration of immune support agent is between 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt%) of the immune support agent.

[0026] A dry immune support composition may include at least 10%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 75%, at least 80%, at least 90% of the immune support agent. A dry immune support agent may include between 10% and 90%, between 20% and 80%, or between 30% and 70% of the immune support agent.

[0027] In some aspects, the composition described herein may contain a sweetener. Suitable sweeteners are known and described in the art. The sweetener can be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, P-cyclodextrin, and y- cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio- oligoscacchandes (gentiobiose, gentiotriose, gentiotetraose and the like), galactooligosaccharides, sorbose, ketotriose (dehydroxy acetone), aldotriose (glyceraldehyde), nigero- oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, acesulfame K, aspartame, saccharin, coupling sugars, soybean oligosaccharides, and combinations thereof D- or L-configurations can be used when applicable. Suitable sweeteners and aspects thereof are also described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0028] In some aspects, the compositions described herein may contain additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly- amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof In some aspects, the additives may serve as a tablet binder to increase tablet strength and aid in forming the tablet. In some aspects, the additives may serve as a foam stabilizer. In some aspects, the additives may serve as an antifoaming agent. In some aspects, the additives may act to improve the temporal and flavor profile of the described compositions to provide a composition with favorable sensory properties when the composition is added to an aqueous solution. Examples of such ingredients and aspects thereof are described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0029] The compositions described herein including an immune support agent and a sensory modifier can also contain one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, pain relievers, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof Examples of functional ingredients and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety. [0030] The compositions described herein can further comprise one or more bulking agents. Suitable "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), com syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, allulose, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, poly dextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with still other aspects, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.

[0031] The compositions described herein can further comprise a binding agent. Suitable binding agents include, but are not limited to, magnesium stearate, dextrose, sorbitol, xyitol, lactose, polyvinylpyrolidone (PVP), mannitol, polyethylene glycol (PEG), polyols (e.g., sugar alcohols), and the like.

[0032] A composition described herein including an immune support agent together with one or more sensory modifiers can be incorporated in or used to prepare any known edible material or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, supplement compositions (e.g., gummy, tablet, etc.), edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop sweetener compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc ). Examples of such compositions and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0033] A pharmaceutical composition comprises a pharmaceutically active substance and a pharmaceutically acceptable earner or excipient material. A dental composition comprises an active dental substance, which improves the aesthetics or health of at least a portion of the oral cavity, and a base material, which is an inactive substance used as a vehicle.

[0034] The compositions described herein can be a beverage product or can be used to prepare a beverage product. As used herein a "beverage product" includes, but is not limited to, a ready- to-drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon- lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, gingerale, soft drinks and root beer. Non-carbonated beverages include, but are not limited to fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof. Examples of frozen beverages include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees. Beverages may be alcoholic or non-alcoholic beverages. The beverage may be a brewed for fermented beverage, for example, beer or kombucha. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g. water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by drymixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water, liquid matrix, or aqueous solution.

[0035] In some aspects, a method of preparing a beverage provided herein includes adding a composition as described herein to a liquid matrix (e.g., water or an aqueous solution). The method can further comprise adding one or more sweeteners, additives and/or functional ingredients to the beverage or to the composition before adding it to the liquid matrix. In still another aspect, a method of preparing a beverage comprises combining a liquid matrix and a solid bitterant composition comprising a bitterant and a sensory modifier.

[0036] The compositions described herein can be a food product or can be used to prepare a food product. The food product may be any caloric or non-caloric food product suitable for human consumption. Suitable food products include, but are not limited to, confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, tabletop sweetener compositions, seasoning, sauces, gravies, soups, dressings, snack products, and the like.

[0037] In some aspects, the compositions described herein may be applied topically (i.e., on the surface of a food product). For example, the food product may be a snack product (e.g., potato chips, com chips, popcorn, crackers, pretzels, and the like) and the compositions described herein including potassium chloride and one or more sensory modifiers may be topically applied to the snack product.

Sensory Modifier

[0038] A sensory modifier is a compound or composition that in certain amounts changes the sensory characteristics or sensory attributes of a consumable, e.g., a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier can change include bitterness, sourness, numbness, astringency, metallic notes, cloyingness, dryness, sweetness, starchiness, mouthfeel, temporal aspects of sweetness, temporal aspects of saltiness, temporal aspects of bitterness, or temporal aspects of any sensory' characteristic described herein, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, lactic, umami, pulse, and molasses flavor notes. The sensory modifier may enhance a sensory characteristic, such as enhancing flavor profile; may suppress a sensory characteristic, such as reducing bitterness and reducing metallic notes; or may change the temporal aspects of a sensory characteristic, e.g., by increasing the onset of saltiness, or a combination thereof. In some aspects, the amount of sensory modifier employed in an immune support composition alters at least one sensory characteristic, e.g., the combination may have reduced bitterness, reduced metallic notes, and/or reduced sourness compared to the immune support compositions without the sensory modifier.

[0039] The present disclosure provides a sensory modifier comprising one or more caffeoyl- substituted quinic acids, and salts thereof. In various aspects, the caffeoyl-substituted quinic acids comprise an ester denved from the carboxylic acid of caffeic acid and an alcohol of quinic acid. A “caffeoyl-substituted quinic acid" or “caffeoyl quinic acid" as the terms are used herein, include monocaffeoylquinic acids and dicaffeoylquinic acids and salts thereof. Monocaffeoylquinic acids comprise an ester denved from a single caffeic acid and a quinic acid (e.g., chlorogenic acid (5- O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-cafleoylquinic acid)). Dicaffeoylquinic acids comprise an ester derived from two caffeic acids and a quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5- dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5- dicaffeoylquinic acid)). Thus, the sensory modifier includes both acid forms and salt forms of caffeoyl-substituted quinic acids. Free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

[0040] In various aspects, the sensory modifier further comprises one or more of quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety, an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety, an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferulic acid moiety, an ester of ferulic acid and quinic acid comprising more than one ferulic acid moiety, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety, an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety, an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety, a di-ester of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a caffeic acid ester of tartaric acid containing more than one caffeic acid moieties, and/or isomers thereof, and the corresponding salts.

[0041] In some aspects, the sensory modifier comprises one or more of chlorogenic acid (5-0- caffeoylquinic acid), neochlorogenic acid (3-0-caffeoylquinic acid), cryptochlorogenic acid (4- O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-0- feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5- diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caftaric acid (monocaffeoyltartaric acid), cichoric acid (dicaffeoyltartaric acid) and salts, and/or isomers thereof, and the corresponding salts.

[0042] In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-0-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combination thereof, isomers thereof, and the corresponding salts. In various aspects, one or more alcohol of the caffeoyl moiety is replaced with a hydrogen or substituted with an C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc), Cl -CIO alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in a cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and the acyl and ester forms thereof. In various aspects, one or more alcohol of the quinic acid moiety is substituted with an Cl -CIO alkyl (e.g., methyl, ethyl, propyl, etc), Cl -CIO alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4- hydroxy cinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. [0043] The sensory modifier can include one or more of a caffeic ester of 3-(3,4- dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Examples of a ferulic ester of quinic acid includes 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5- diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of a caffeic acid ester of tartaric acid includes cichoric acid (dicaffeoyltartaric acid) and caftaric acid (monocaffeoyltartaric acid) and combinations thereof.

[0044] In an alternative aspect, the sensory modifier is a mixture consisting of one or more of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally -substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Such sensory modifier also includes salts thereof so as to have a salt fraction and an acid fraction. It is thus further envisaged that each of the various aspects described herein related to caffeoylquinic acid and other sensory modifiers can be equally applicable to this alternative.

[0045] Caffeic acid has the structure:

[0046] Quinic acid has the structure:

[0047] The structure provided above is D-(-)-quinic acid and the numbers shown correspond to cunent IUPAC numbering. [0048] In various aspects, the sensory modifier can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. The term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the sensory modifier. A sensory modifier that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can modify the sensory attributes of the salt composition.

[0049] The sensory modifier enriched for one or more dicaffeoylquinic acids can modify the sensory attributes of a salt composition. A sensory modifier that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids as a percentage of the total weight of the sensory modifier.

[0050] In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be monocaffeoylquinic acids and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be neochlorogenic acid (3-O- caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0051] In various further aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,3- dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3, 5 -dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 4,5- dicaffeoylquinic acid and salts thereof.

[0052] The sensory modifier can, for example, have a weight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of 20: 1 to 1 :20, e.g., from 3: 1 to 1 :20. In various aspects, the sensory modifier has a weight ratio from 15: 1 to 1 :15, from 10: 1 to 1: 10, from 5: 1 to 1:5, from 3: 1 to 1 :3, from 2:1 to 1 :2, from 1.5: 1 to 1: 1.5, from 5:1 to 1: 1, from 3: 1 to 1 :1, from 2: 1 to 1 : 1, from 1.5:1 to 1 :1.1, from 1 : 1 to 1:20, from 1 : 1 to 1: 15, from 1 : 1 to 1: 10, from 1 :5 to 1:20, from 1 :5 to 1: 15, from 1:5 to 1: 10, from 1:2 to 1 :20, from 1:2 to 1 :15, from 1 :2 to 1: 10, from 1:2 to 1:5, from 1: 1 to 1 :3, from 1 :1 to 1:2, or from 1: 1 to 1: 1.5 monocaffeoylquinic acid and salts thereof: dicaffeoylquinic acids and salts thereof. In some aspects, the sensory modifier has a greater amount, by weight, of dicaffeoylquinic acids and salts of dicaffeoylquinic acids compared to the amount of monocaffeoylquinic acids and salts of monocaffeoylquinic acids. In various aspects, the sensory modifier has a ratio of about 1 : 1 of monocaffeoylquinic acid: dicaffeoylquinic acids, including salts thereof.

[0053] The sensory modifier provided herein may contain a portion that is in salt form (corresponding to a “salt fraction”) and a portion that is in acid form (corresponding to an “acid fraction”). In various aspects, the salt fraction accounts for at least 50 wt% of the total sensory modifier. In various aspects, the sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of a monocaffeoylquinic acid and a salt of a dicaffeoylquinic acid, wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid, and wherein the salt fraction comprises at least 50 wt% of the total sensory modifier.

[0054] For example, the salt fraction comprises at least or about 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory modifier. In further aspects, the salt fraction comprises less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In yet further aspects, the salt fraction comprises 50 wt% to 90 wt%, 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise specified the wt% of the salt fraction should be calculated inclusive of the balancing cation species.

[0055] In further examples, the acid fraction comprises at least or about 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or at least or about 45 wt% of the total sensory modifier. In further aspects, the acid fraction comprises less than or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or less than about 50 wt% of the total sensory modifier. In yet further aspects, the acid fraction comprises 5 wt% to 50 wt%, 10 wt% to 50 wt%, 15 wt% to 50 wt%, 20 vrt% to 50 wt%, 5 wt% to 40 wt%, 10 wt% to 40 wt%, 15 wt% to 40 wt%, 20 wt% to 40 wt%, 5 wt% to 35 wt%, 10 wt% to 35 wt%, 15 wt% to 35 wt%, 20 wt% to 35 wt%, 5 wt% to 30 wt%, 10 wt% to 30 wt%, 15 wt% to 30 wt%, 20 wt% to 30 wt%, 5 wt% to 20 wt%, 10 wt% to 20 wt%, 15 wt% to 20 wt%, 5 wt% to 15 wt%, 10 wt% to 15 wt%, or 5 wt% to 10 wt% of the total sensory modifier.

[0056] In various aspects, e.g., in an aqueous solution, the salt form of the total sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can become protonated and thus convert into the acid form and an acid form molecule can become deprotonated to result in a salt form. After approaching or achieving equilibrium, such interplay will not substantially alter the overall wt% of a given form or fraction of the total sensory modifier. For example, a composition having a salt fraction of 50 wt% or more of the total sensory modifier can maintain the same proportions of salt and acid fractions even though the various compounds might exchange from one fraction to another.

[0057] There are also cases where the equilibrium between salt and acids forms can shift in response to the addition of components to the composition. For example, addition of buffer solution, salts, acid, or base can shift the equilibrium to favor the salt or acid fraction, and thus alter the wt% of the composition.

[0058] In various other aspects, e.g., in a solid composition, the salt form and acid forms can be in a solid state, in which the proportion between salt and acid forms is frozen. It should be understood that, in various aspects, the ratio of the salt fraction to acid fraction in a solid composition, such as a granulated salt composition, can differ from that of a resulting solution to which the solid composition is added. For example, in some aspects, a solid state salt composition will, upon dissolving or disintegrating, result in a solution having a sensory modifier of which at least 50 wt% is in salt form.

Effective Amount of Sensory Modifier

[0059] The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduced bitterness, reduced sourness, reduced astringency, reduced green notes, reduced sweetness linger, reduce off-tastes, and/or improve molasses notes of the immune support agent composition when added to water or an aqueous solution or when present in a food product or beverage.

[0060] As used herein, ‘‘taste” refers to sensory perception on the tongue. For example, the 5 basic tastes are sweet, sour, salty, bitter, and umami.

[0061] As used herein, “aroma” refers to the orthonasal perception in the nasal cavity.

[0062] As used herein, “flavor” refers to the taste and retronasal perception in the nasal cavity. [0063] As used herein, “off-taste(s)” refer to a taste or flavor attribute profile that is not characteristic or usually associated with a substance or composition as described herein and/or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off-taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0064] As used herein, “green note(s)” refers to an aroma or flavor attribute profile that is characteristic or usually associated from leafy green plants and plant material. For example, the green note may be an aroma characterized as unripe, peapod, grassy/leafy, viney, fruity or combinations thereof. Additional attributes than are commonly associated with green character included musty/earthy, pungent, bitter, and floral. Chemicals including aldehydes, alcohols, ketones, azoles and ester derivatives had been associated with green aroma with hexanal and cis- 3 -hexenol being two of the most commonly used reference to the green attribute

[0065] As used herein, “molasses note(s)” refers to a taste or flavor profile that is characteristic or usually associated with molasses, brown sugar, dark dried fruit, caramel, toffee, grains such as bran and honey and maple products. For example, the molasses note may be an aroma such as but not limited to brown sweet, malty , toasted and roasted notes, caramel, dark honey and maple like notes and caramellic burnt sugar.

[0066] A sensory panel can be used to determine the magnitude of, for example, reduction in bitterness or shifts in its temporal profile, thereby quantifying the amount of sensory modifier effective to reduce said bitterness. Sensory panels are a scientific and reproducible method that is essential to the food and beverage industry. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry -recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists may objectively evaluate sensory attributes of a tested product but may not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six, or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelists can assign anumerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=defmite, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15, respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach, or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology' and directs the panel to evaluate particular products and attributes. In other aspects, a trained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.

[0067] As used herein, “panelist” refers to a highly trained expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and/or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory attributes of interest (i.e., a sensory lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e g. saltiness, sourness, bitterness, astringency, mouthfeel, acidify, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster. [0068] As used herein, “roundtable consensus approach” refers to the sensory' panel assay methodology wherein panelists discus sensory attributes and intensities before mutually agreeing on an intensify score and attribute characterization for the particular sensory attribute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2, 3, 4, 5, 6, or more panelists. Consensus intensify scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=definite. 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory attribute, including, if applicable, reference or standardized samples (also referred to as sensory' anchors) for a particular sensory attribute. The reference sample(s) used for a given sensory attribute(s) will depend on the samples being assayed and the lexicon of sensory attributes determined by the panel. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s).

[0069] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory attributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory anchors) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysis methods to determine an average sensory intensity score. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s) as well as the appropriate statistical analysis methods.

[0070] As used herein, "randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of two samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2, 3; (n) 1, 3, 2; (hi) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0071] A sensory attribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sweetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; caffeine solutions can be used by experienced panelists as bitterness anchors to assess the relative intensity of bitterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory attributes, e g., 10-20 mL of a sample. Panelists will dispense approximately 3- 4 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record a value for the particular sensory attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes.

[0072] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range ofO.18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in water corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0073] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0. 15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity value of 2, 3, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sourness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0. 15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity Test.” [0074] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3, 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3, and 5 bitterness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.” [0075] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sweetness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tasting test solutions to ensure recorded sweetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature fortesting a given sample. This test is referred to herein as the “Standardized Sweetness Intensity Test.”

[0076] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0.125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records an umami intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature fortesting a given sample. This test is referred to herein as the “Standardized Umami Intensity Test.”

[0077] A control sample is typically used as a reference point or for comparison purposes. For example, a control sample can be used to qualify the effectiveness of a sensory modifier. The control sample can be a composition such as a composition as described herein, but without the presence of the sensory modifier. Other than the sensory modifier, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above. In other aspects, the control sample may be a modified control sample which contains a different sensory modifier such as a competitor sensory modifier.

[0078] This disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary to provide reproducible results, which will typically focus on subjective attributes such as preference or overall liking. Similarly, untrained, and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample. [0079] An exemplified sensory' assay and test criteria for further sensory attributes are described in the Examples provided in this disclosure.

[0080] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The bitterness intensity score is determined by at least three panelists trained in tasting bitter compositions using a roundtable methodology using a scale of 0 to 9, where a score of 0 indicates no bitterness and 9 indicates extreme bitterness intensity (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defimte, 7=strong, 8=very strong, 9=extreme). In some aspects, the bitterness may be reduced by at least 2, at least 3, or at least 4 units. Similar evaluation processes may be used to score other sensory attributes of the composition described herein.

[0081] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The biterness intensity score may be determined as the average biterness intensity score from at least seven panelists, trained in sensory evaluation, upon randomized balanced sequential order evaluation of samples using a scale of 0 to 15, where a score of 0 indicates no biterness and 15 indicates extreme bitterness intensity. In some aspects, the bitterness may be reduced by at least 2, at least 3, at least 4 units, at least 5, at least 6, at least 7, or more units.

[0082] The compositions described herein can have various amounts of sensory modifier. The compositions described herein may include the immune support agent and sensory modifier in a ratio between 1:0.3 and 1:3, between 1:0.5 and 1:2, or between 1:0.75 and 1 :1.5. For example, the immune support agent and sensory modifier may be in a ratio of about 1: 1. The sensory modifier can be present in the composition in any amount desired for the particular use. For example, the sensory modifier can be present in a dry immune support composition at a total concentration from about 0.1% (wt) to about 75.0% (wt), from about 0.5% (wt) to about 50.0% (wt), or from about 1.0% (wt) to about 25.0% (wt). In some aspects, the sensory modifier can be present in a dry immune support composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% by weight of the composition. In some aspects, the sensory modifier can be present in a liquid immune support composition at a concentration from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt). The liquid composition may contain at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The liquid immune support composition may include the sensory modifier at a concentration up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt).

[0083] The sensory modifier can be present in the composition at a total concentration such that when added to water or an aqueous solution, the resulting aqueous composition includes from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier. The composition may include the sensory modifier at a concentration such that an aqueous composition made therefor contains of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The composition may include the sensory modifier at a concentration such that an aqueous composition prepared therefrom contains up to 1.0% (wt). 0.5% (wt), 0.25% (wt). 0.2% (wt), 0.1% (wt), or 0.05% (wt) of the sensory modifier.

[0084] The dry composition can comprise an amount of sensory modifier such that, when the dry composition is added to an aqueous solution, the sensory modifier is present in the aqueous solution in an amount desired for a particular use. For example, sensory' modifier can be present in the aqueous solution at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various aspects, the sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 400 ppm to about 800 ppm.

[0085] Likewise, the dry composition can comprise an amount of sensory modifier such that, when the dry composition is used in the preparation of a food product, the sensory modifier is present in the resulting food product in an amount desired for a particular use. For example, sensory modifier can be present in the food product at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the food product at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensoiy modifier can be present in the food product at a total concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various aspects, the sensory modifier can be present in the food product at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory modifier can be present in the food product at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier can be present in the food product at a total concentration from about 400 ppm to about 800 ppm.

[0086] The amount of an individual sensory modifier species in the various compositions described herewith can each independently vary. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm in the dairy substitute composition. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the met substitute composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the dairy substitute composition at a concentration from about 400 ppm to about 800 ppm.

Botanical Source of Sensory Modifier

[0087] In various aspects, the sensory modifier can be isolated from botanical sources. Various botanical sources comprise sensory modifiers and sensory modifiers can be isolated from these botanical sources. Some examples of botanical sources from which sensory modifiers can be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, globe artichoke, cardoon, Stevia rebaudiana, monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort. Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherry tomato, Bitter apple, Thom apple, Sweet potato, apple, Peach, Nectarine, Cherry, Sour cherry, Wild cherry, Apricot, Almond, Plum, Prune, Holly, Yerba mate, Mate, Guayusa, Yaupon Holly, Kuding, Guarana, Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut, Cola tree, Ostrich fem, Oriental ostrich fem, Fiddlehead fem, Shuttlecock fem, Oriental ostrich fem, Asian royal fem, Royal fem, Bracken, Brake, Common bracken, Eagle fem, Eastern brakenfem, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, Saint- Joseph's-wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild maijoram, Marjoram, Sweet maijoram, Knotted marjoram, Pot maijoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa- Peixe, Greater burdock, Valerian, and Chamomile.

[0088] Some botanical sources may produce sensory modifiers that are enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. For example, sensory modifiers isolated from yerba mate plant (Ilex paraguariensis) are enriched for monocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from yerba mate plant that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other botanical sources can be enriched for dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from other botanical sources that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

[0089] Sensory modifier may be isolated in a variety of ways. Some suitable processes are disclosed in more detail in U.S. Application No. 16/373,206, filed April 4, 2019 and entitled “Steviol Glycoside Solubility Enhancers,” which was published on July 25, 2019 as US Patent Application Publication No. 2019/0223481; International Application No. PCT/US2018/054691, filed October 5, 2018 and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Provisional Application No. 62/569,279, filed October 6, 2017, and entitled “Steviol Glycoside Solubility Enhancers;’" U.S. Application No. 16/374,894, filed April 4, 2019 and entitled “Methods for Making Yerba Mate Composition,” which was published on August 1, 2019 as US Patent Application Publication No. 2019/0231834; International Application No. PCT/US2018/054688, filed October 5, 2018 and entitled “Methods for Making Yerba Mate Composition;” U.S. Provisional Application Serial No. 62/676,722, filed May 25, 2018, and entitled “Methods for Making Yerba Mate Extract Composition;” and International Application No. PCT/US2020/026885 filed April 6, 2020, entitled “Stevia Processing,” and published as WO 2020/210161 on October 15, 2020, each of which is incorporated herein by reference. For example, sensory modifier may be isolated from a botanical source that comprises one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, yerba mate biomass and stevia biomass can be used to prepare sensory modifier. In one exemplary process, sensory modifier is prepared from commercially obtained comminuted yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v/v) ethanol/water, shaken for at least 1 hour, and the resulting mixture filtered to obtain an initial extract. The initial extract is diluted to 35% (v/v) ethanol with water and refiltered. Refiltered permeate is then applied to a column of AMBERLITE® FPA 53 resin that has been equilibrated in 35% (v/v) ethanol/water and the column permeate is discarded. The column is washed with 35% (v/v) ethanol/water and the column permeate is discarded. The column is then eluted with 10% (w/v) FCC grade sodium chloride in 50 % (v/v) ethanol/water and the eluent retained. Nitrogen gas is blown at room temperature over a surface of the eluent to remove ethanol and reduce the eluent to 1/3 of its original volume. The reduced volume eluent is then filtered through a 0.2 pm polyethersulfone filter and then decolored by passing through a 3 kDa molecular weight cutoff membrane. The decolored permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. This process is also suitable to obtain sensory modifier from stevia biomass and can be adapted to obtain sensory modifier from other botanical sources for example those described above.

[0090] In some aspects, the sensory modifier can be a blend of sensory modifier isolated from more than one botanical source.

[0091] Some compounds can adversely impact flavor or aroma of a potassium chloride composition or an aqueous solution or food product prepared therefrom. Certain sensory modifiers, such as those prepared from plant extract do not include one or more of the compounds shown in Table 2, or any combination thereof, above the disclosed preferred content levels. All preferred content levels are stated as weight percent on a dr weight basis. Certain commercially desirable solid (dry) sensory modifiers do not include more than the preferred level of any of the compounds listed in Table 2. For those compounds listed that are acids, the compound may be present in acid form and/or in slat form.

Table 2.

[0092] In some aspects, the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

[0093] The present invention can be better understood by reference to the following examples which are offered by way of illustration. The present invention is not limited to the examples given herein. EXAMPLES

Materials and Methods

[0094] The tested sensory modifier was a mixture of monocaffeoylquinic and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of salt fraction to acid fraction of 65:35. Table 3 lists the contents and source of various components used in these Examples.

Table 3.

[0095] Assays were carried out to characterize the sensory attributes of immune support compositions with various amounts of sensory modifier and/or steviol glycoside sweetener. Sensory attributes of the solutions were tested by a panel of individuals that are experienced in sensory testing. The experienced panelists assessed flavor attributes such as bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency. To test each sample, the experienced panelists dispensed approximately 2 mL of each solution into their own mouths, dispersed the solution by moving their tongues, and recorded a value, a response, and/or comments for the attribute(s) being tested. Between tasting solutions, the panelists were able to cleanse their palates with water.

[0096] Assays in which a particular methodology or panel were used are noted in the individual examples below.

Example 1 - Immune Support Compositions

[0097] Immune support syrup compositions were prepared with the ingredients outlined in Table 4. To prepare the immune support syrup compositions, the steviol glycoside sweetener was added to water heated to 180 °F and stirred for 5 minutes or until the steviol glycoside sweetener is completely dissolved. All ingredients expect for xanthan gum and citric acid were added to the steviol glycoside sweetener under high shear (e.g., approx. 6,000 RPM for 1 minute). Following dry ingredient addition, citric acid was added under high sheer, followed by xanthan gum, also under high sheer, with mixing between the additions. The sensory modifier in syrups 2 and 4 was added after the xanthan gum. For storage, the solution was hot filled into PET bottles at 190 °F prior to capping and cooling bottles to ambient temperature. Bottles were stored refrigerated until used as noted below.

[0098] Immune support beverage samples including the syrups described in Table 4 were prepared by mixing 6.25g syrup with 43.75g of carbonated water or unsweetened tea, as specified in Examples 2-7 below. For beverage samples prepared with syrups 3 and 4, the syrup was diluted 1 : 1 with syrup 1 prior to beverage preparation. The postbiotic fermentate, sensory modifier, and steviol glycoside sweetener concentrations in the final beverage samples are outlined in Table 5. FIG. 1 shows a photo of beverage samples prepared with carbonated water. FIG. 2 shows a photo of beverage samples prepared with unsweetened tea.

Table 4.

^Vitamins C, D3, and niacinamide, and zinc Table 5.

Example 2 - Sensory Analysis of Immune Support Compositions in Water at 0 days

[0099] Assays described in this example evaluated sensory attributes of beverage samples prepared with unflavored carbonated water, sold under the tradename LA CROIX, and syrup that had been stored at 70 °F (21.1 °C) for 0 days.

[0100] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.2 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the eight panelists scored sample 1.2 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 6 as a percentage of panelists scoring each attribute.

Table 6.

[0101] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the eight panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample

1.1. Results are outlined in Table 7 as a percentage of panelists scoring each attribute.

Table 7.

[0102] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 8 as a percentage of panelists scoring each attribute.

Table 8.

[0103] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are outlined in Table 9 as a percentage of panelists scoring each attribute.

Table 9.

[0104] Overall, the addition of the sensory modifier reduced bitterness, sourness, and metallic/vitamin/mineral notes. The addition of both the sensory modifier and the steviol glycoside sweetener reduced bitterness, sourness, metallic/vitamin/mineral notes, green notes, and astringency and enhanced the sweetness, sweetness linger, and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits over the addition of the steviol glycoside sweetener alone, such as reduced bitterness, sourness, metallic/vitamin/mineral notes, sweetness linger and astringency.

Example 3 - Sensory Analysis of Immune Support Compositions in Water at 4 Weeks

[0105] Assays described in this example evaluated sensory attributes of beverage samples prepared with unflavored carbonated water, sold under the tradename LA CROIX, and syrup that had been stored at 70 °F (21.1 °C) for 4 weeks.

[0106] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.2 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the eight panelists scored sample 1.2 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 10 as a percentage of panelists scoring each attribute.

Table 10.

[0107] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the eight panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 11 as a percentage of panelists scoring each attribute.

Table 11.

[0108] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 12 as a percentage of panelists scoring each attribute.

Table 12.

[0109] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are outlined in Table 13 as a percentage of panelists scoring each attribute.

Table 13.

[0110] Overall, addition of the sensory modifier reduced biterness, sourness, and astringency and enhanced the molasses/brown sugar notes. The addition of both the sensory modifier and the steviol glycoside sweetener reduced biterness, sourness, metallic/vitamin/mineral notes, green notes, and astringency, while increasing sweetness, sweetness linger, and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits over the addition of steviol glycoside sweetener alone, such as reduced biterness, green notes, sweetness linger, metallic/vitamin/mineral notes, and astringency and enhancing molasses/brown sugar notes.

Example 4 - Sensory Analysis of Immune Support Compositions in Water at 8 Weeks

[0111] Assays described in this example evaluated sensory atributes of beverage samples prepared with unflavored carbonated water, sold under the tradename LA CROIX, and syrup that had been stored at 70 °F (21.1 °C) for 8 weeks.

[0112] Assays were carried out to evaluate the sensory atributes of samples 1.1 and 1.2 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the nine panelists scored sample 1.2 as less, same, or more of the evaluated atribute (e.g., less biterness, same biterness, or more biterness) compared to sample 1.1. Results are outlined in Table 14 as a percentage of panelists scoring each atribute.

Table 14.

[0113] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the nine panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 15 as a percentage of panelists scoring each attribute.

Table 15.

[0114] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the nine panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 16 as a percentage of panelists scoring each attribute. Table 16.

[0115] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with carbonated water. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the nine panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are outlined in Table 17 as a percentage of panelists scoring each attribute.

Table 17.

[0116] Overall, the addition of the sensory modifier reduced bitterness, sourness, metallic/vitamin/mineral notes, and green notes. The addition of both the sensory modifier and the steviol glycoside sweetener reduced bitterness, sourness, metallic/vitamin/mineral notes, green notes, and astringency and enhanced sweetness, sweetness linger, and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits and functions over the addition of the steviol glycoside sweetener alone, such as reduced bitterness, sourness, sweetness linger, sweetness, and metallic/vitamin/mineral notes.

Example 5 - Sensory Analysis of Immune Support Compositions in Tea at 0 Davs

[0117] Assays described in this example evaluated sensory attributes of beverage samples prepared with unsweetened tea, sold under the tradename STRAIGHT UP TEA, and syrup that had been stored at 70 °F (21.1 °C) for 0 days.

[0118] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.2 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the eight panelists scored sample 1.2 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 18 as a percentage of panelists scoring each attribute.

Table 18.

[0119] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the eight panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 19 as a percentage of panelists scoring each attribute. Table 19.

[0120] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 20 as a percentage of panelists scoring each attribute.

Table 20.

[0121] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are outlined in Table 21 as a percentage of panelists scoring each attribute.

Table 21.

[0122] Overall, the addition of the sensory modifier reduced bitterness, sourness, and astringency. The addition of both the sensory modifier and the steviol glycoside sweetener reduced bitterness, sourness, metallic/vitamin/mineral notes, green notes, sweetness linger and astringency and enhanced the sweetness and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits over the addition of the steviol glycoside sweetener alone, such as reduced bitterness, sourness, metallic/vitamin/mineral notes, sweetness linger and astringency.

Example 6 - Sensory Analysis of Immune Support Compositions in Tea at 4 Weeks

[0123] Assays described in this example evaluated sensory attributes of beverage samples prepared with unsweetened tea, sold under the tradename STRAIGHT UP TEA, and syrup that had been stored at 70 °F (21.1 °C) for 4 weeks.

[0124] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.2 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the eight panelists scored sample 1.2 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample

1.1. Results are outlined in Table 22 as a percentage of panelists scoring each attribute.

Table 22.

[0125] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the eight panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 23 as a percentage of panelists scoring each attribute.

Table 23.

[0126] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are outlined in Table 24 as a percentage of panelists scoring each attribute.

Table 24.

[0127] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the eight panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are outlined in Table 25 as a percentage of panelists scoring each attribute.

Table 25.

[0128] Overall, addition of the sensory modifier reduced bitterness, sourness, and astringency. The addition of both the sensory modifier and the steviol glycoside sweetener reduced bitterness, sourness, metallic/vitamin/mineral notes, green notes, and astringency, while increasing sweetness, sweetness linger, and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits or functions over the addition of steviol glycoside sweetener alone, such as reduced bitterness, green notes, sweetness linger, and sweetness.

Example 7 - Sensory Analysis of Immune Support Composition in Tea at 8 Weeks

[0129] Assays described in this example evaluated sensory attributes of beverage samples prepared with unsweetened tea, sold under the tradename STRAIGHT UP TEA, and syrup that had been stored at 70 °F (21.1 °C) for 8 weeks.

[0130] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.2 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.2 were directly compared and each of the nine panelists scored sample 1.2 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are shown in Table 26 as a percentage of panelists scoring each attribute.

Table 26.

[0131] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.3 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.3 were directly compared and each of the nine panelists scored sample 1.3 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are shown in Table 27 as a percentage of panelists scoring each attribute.

Table 27.

[0132] Assays were carried out to evaluate the sensory attributes of samples 1.1 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metallic/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.1 and 1.4 were directly compared and each of the nine panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.1. Results are shown in Table 28 as a percentage of panelists scoring each attribute.

Table 28.

[0133] Assays were carried out to evaluate the sensory attributes of samples 1.3 and 1.4 prepared with unsweetened tea. Bitterness, sweetness, sourness, metalhc/vitamin/mineral, molasses/brown sugar, green notes, sweetness linger, and astringency of samples 1.3 and 1.4 were directly compared and each of the nine panelists scored sample 1.4 as less, same, or more of the evaluated attribute (e.g., less bitterness, same bitterness, or more bitterness) compared to sample 1.3. Results are shown in Table 29 as a percentage of panelists scoring each attribute.

Table 29.

[0134] Overall, the addition of the sensory modifier reduced sourness and enhanced astringency. The addition of both the sensory modifier and the steviol glycoside sweetener reduced bitterness, sourness, metalhc/vitamin/mineral notes, green notes, and astringency and enhanced sweetness, sweetness linger, and molasses/brown sugar notes. The results also demonstrate that the addition of the sensory modifier has benefits and functions over the addition of the steviol glycoside sweetener alone, such as reduced bitterness, sourness, and sweetness linger.

Claims

CLAIMS What is claimed is:

1. A composition comprising: an immune support agent; and a sensory modifier comprising a dicaffeoylquicid acid or salt thereof; and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

2. The composition of claim 1, wherein the immune support agent is a probiotic or a postbiotic.

3. The composition of claim 1, wherein the immune support agent is a postbiotic.

4. The composition of any one of claims 1-3, wherein the immune support agent is a bacterial or yeast fermentate.

5. The composition of any one of claims 1-4, wherein the immune support agent is a Saccharomyces cerevisiae fermentate.

6. The composition of any one of claims 1-5, wherein the immune support agent and the sensory modifier are present in the composition at a ratio between 1 :0.3 and 1:3, between 1:0.5 and 1:2, or between 1:0.75 and 1 :1.5.

7. The composition of any one of claims 1-6, wherein the immune support agent and the sensory modifier are present in the composition at a ratio of about 1 :1.

8. The composition of any one of claims 1-6, wherein the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals,

52 theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier.

9. The composition of any one of claims 1-7, wherein the sensory modifier comprises 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll.

10. The composition of any one of claims 1-9, wherein the dicaffeoylquinic acid or dicaffeoylquinic salt comprises at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, -dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof.

11. The composition of any one of claims 1-10, wherein the total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier comprises 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25- 75% (wt), or 40-60% (wt) of a total weight of the sensory modifier.

12. The composition of any one of claims 1-11, wherein the sensory modifier comprises a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

13. The composition of any one of claims 1-12, wherein the sensory modifier comprises a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier.

14. The composition of any one of claims 1-13, wherein, when in water to form a solution, bitterness of the solution is reduced by at least 0.5 units, at least 1 unit, at least 2 units, or at least 3 units relative to an aqueous solution prepared from an equivalent composition without the sensory modifier, wherein bitterness is measured by Standardized Bitterness Intensity Test.

53

15. The composition of any one of claims 1-14, wherein, when in an aqueous solution, the composition has reduced bitterness, reduced sourness, reduced astringency, reduced green notes, and/or reduced sweetness linger relative to an equivalent composition without the sensory modifier.

16. The composition of any one of claims 1-15, wherein, when in an aqueous solution, molasses notes of the composition are increased relative to an equivalent aqueous solution without the sensory modifier.

17. The composition of any one of claims 1-16, wherein the composition additionally comprises a sweetener.

18. The composition of claim 17, wherein the sweetener comprises a steviol glycoside.

19. A beverage product comprising the composition of any one of claims 1-18.

20. A dry powdered beverage comprising the composition of any one of claims 1-18.

21. A beverage comprising the composition of any one of claims 1-18.

22. A food product comprising the composition of any one of claims 1-18.

23. The beverage product, beverage, or food product of any one of claims 19-22, wherein the beverage product, beverage, or food product comprises 0.001 (wt)% to 1.0 (wt)%, 0.005 (wt)% to 0.5 (wt)%, or 0.075 (wt)% to 0.2 (wt)% of the sensory modifier.

24. The beverage product, beverage, or food product of any one of claims 19-22, wherein the beverage product, beverage, or food product comprises 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt%) of the immune support agent.

25. The beverage product, beverage, or food product of any one of claims 19-22, wherein the beverage product, beverage, or food product comprises 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt%) of a yeast fermentate.

54

26. A method for reducing bitterness in an immune support agent composition, the method comprising, adding to a composition comprising an immune support agent a sensory modifier comprising a dicaffeoylquicid acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein, when added in water to form a solution, bitterness of the solution is reduced relative to bitterness of an aqueous solution prepared from an equivalent immune support agent composition lacking the sensory modifier.

27. The method of claim 26, wherein the sensory modifier is added to the immune support agent composition in an amount effective to reduce bitterness such that a bitterness score of the composition is reduced by at least 1 unit relative to a comparable composition without the sensory modifier, wherein bitterness score is determined by at least four panelists experienced in sensory testing using a roundtable methodology using a scale of 0 to 9 with a score of 0 indicating no bitterness and a score of 9 indicating extreme bitterness.

28. The method of claim 26 or 27, wherein the composition is a beverage product or a food product.

29. The method of any one of claims 26-28, wherein the immune support agent is a probiotic or postbiotic.

30. The method of any one of claims 26-29, wherein the immune support agent is a bacterial or yeast fermentate, for example, a Saccharomyces cerevisiae fermentate.

31. The method of any one of claims 29-30, wherein the composition additionally comprises a sweetener.

32. The method of any one of claims 26-31, wherein the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate,

55 fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier.

33. The method of any one of claims 26-32, wherein the sensory modifier comprises 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll.

34. The method of any one of claims 26-33, wherein the dicaffeoylquinic acid or dicaffeoylquinic salt comprises at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, 5 -dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof.

35. The method of any one of claims 26-34, wherein the total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier comprises 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier.

36. The method of any one of claims 26-35, wherein the sensory modifier comprises a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

37. The method of any one of claims 26-36, wherein the sensory modifier comprises a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier.

38. The method of any one of claims 26-37, wherein the ratio of the immune support agent and the sensory modifier is between 1:0.3 and 1 :3, between 1:0.5 and 1:2, or between 1:0.75 and 1 : 1.5.

39. The method of any one of claims 22-29, wherein the sensory modifier is 0.001% to 0.5%, 0.005% to 0.1%, 0.01% to 0.05% by weight of the composition and the immune support agent is 0.01% to 1.0%, 0.05% to 0.5%, or 0.1% to 0.3% by weight of the composition.

40. A food or beverage product comprising: a Saccharomyces cerevisiae fermentate; and a sensory modifier comprising a dicaffeoylquicid acid or salt thereof; and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

41. The product of claim 40, wherein the ratio of the Saccharomyces cerevisiae fermentate and the sensory modifier is between 1:0.3 and 1 :3, between 1:0.5 and 1:2, or between 1:0.75 and 1 : 1.5.

42. The product of claim 40 or 41, wherein the ratio of the Saccharomyces cerevisiae fermentate and the sensory modifier is about 1:1.

43. The product of any one of claims 40-42, wherein the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier.

44. The product of any one of claims 40-43, wherein the sensory modifier comprises 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll.

45. The product of any one of claims 40-44, wherein the sensory modifier is 0.001% to 0.5%, 0.005% to 0.1%, 0.01% to 0.05% by weight of the product.

46. The product of any one of claims 40-45, wherein the dicaffeoylquinic acid or dicaffeoylquinic salt comprises at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, 5 -dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof.

47. The product of any one of claims 40-46, wherein the total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier comprises 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier.

48. The product of any one of claims 40-47, wherein the sensory modifier comprises a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

49. The product of any one of claims 40-48, wherein the sensory modifier comprises a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier.

50. The product of any one of claims 40-49, wherein the product comprises 0.01 (wt)% to 1.0 (wt)%, 0.05 (wt)% to 0.5 (wt)%, or 0.1 (wt)% to 0.3 (wt)% of the Saccharomyces cerevisiae fermentate.

51. The product of any one of claims 40-50, wherein the product additionally comprises a sweetener.

52. The product of any one of claims 40-51, wherein the product additionally comprises a steviol glycoside sweetener.

53. The product of any one of claims 50-52, wherein bitterness intensity of the food or beverage product is reduced by at least 0.5 units, at least 1 unit, at least 2 units, or at least 3 units

58 relative to an equivalent food or beverage product lacking the sensory modifier, wherein bitterness intensity is measured by Standardized Bitterness Intensity Test.

59