U.S. patent application number 12/120874 was filed with the patent office on 2008-11-27 for sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses.
This patent application is currently assigned to THE COCA-COLA COMPANY. Invention is credited to Grant E. DuBois, George A. King, Josef Klucik, Indra Prakash, Rafael I. San Miguel, Mani Upreti.
Application Number | 20080292765 12/120874 |
Document ID | / |
Family ID | 39791375 |
Filed Date | 2008-11-27 |
United States Patent
Application |
20080292765 |
Kind Code |
A1 |
Prakash; Indra ; et
al. |
November 27, 2008 |
Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions,
Methods for Their Formulation, and Uses
Abstract
The present invention relates generally to sweetness enhancers
capable of enhancing the sweet taste of sweetener compositions and
the sweetener compositions produced therefrom. In particular, the
present invention relates to sweetener compositions comprising
sulfamates capable of enhancing the sweetness of the sweetener
composition.
Inventors: |
Prakash; Indra; (Alpharetta,
GA) ; DuBois; Grant E.; (Roswell, GA) ; King;
George A.; (Atlanta, GA) ; Upreti; Mani;
(Dunwoody, GA) ; Klucik; Josef; (Marietta, GA)
; San Miguel; Rafael I.; (Atlanta, GA) |
Correspondence
Address: |
SUTHERLAND ASBILL & BRENNAN LLP
999 PEACHTREE STREET, N.E.
ATLANTA
GA
30309
US
|
Assignee: |
THE COCA-COLA COMPANY
Atlanta
GA
|
Family ID: |
39791375 |
Appl. No.: |
12/120874 |
Filed: |
May 15, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60939554 |
May 22, 2007 |
|
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|
Current U.S.
Class: |
426/548 |
Current CPC
Class: |
A23L 27/30 20160801;
A23L 27/88 20160801 |
Class at
Publication: |
426/548 |
International
Class: |
A23L 1/236 20060101
A23L001/236 |
Claims
1. a sweetener composition comprising: at least one sweetener; and
at least one sweetness enhancer comprising a sulfamate having the
chemical formula: ##STR00027## wherein R.sub.1 and R.sub.2,
independent of one another, comprise a hydrogen, alkoxy, aryloxy,
nitro, acyl, cyano, thioester, thioether, or a straight chained,
branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or
heterocyclic group; wherein R.sub.3 comprises any alkali or
alkaline earth metal, hydrogen, or a straight chained, branched, or
cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic
group; wherein both R.sub.1 and R.sub.2 may be incorporated into a
substituted or an unsubstituted heteroaryl or heterocyclic group;
wherein both R.sub.2 and R.sub.3 may be incorporated into a
substituted or an unsubstituted heteroaryl or heterocyclic group;
and wherein the functional groups or moieties of R.sub.1, R.sub.2,
and R.sub.3 may optionally be substituted with one or more moities
including hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl,
acyloxy, amino, amido, carboxyl derivatives, alkylamino,
dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo,
mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl,
carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl,
phosphino, thioester, thioether, oximino, hydrazino, carbamyl,
phospho, phosphonato, substituted or unsubstituted straight,
branched, cyclic, alkyl, alkynyl, alkenyl, aryl, heteroaryl, or
heterocyclic group.
2. The sweetener composition of claim 1, further comprising at
least one sweet taste improving composition.
3. The sweetener composition of claim 2, wherein the at least one
sweetness enhancer, at least one sweetener, and optionally at least
one sweet taste improving composition are present in the sweetener
composition in an amount effective for the sweetener composition to
impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L
to an aqueous solution of the sweetener composition when the at
least one sweetness enhancer and at least one sweetener are present
in the aqueous solution in an amount sufficient to impart a
sweetness intensity equivalent to that of a 10% aqueous solution of
sucrose by weight.
4. The sweetener composition of claim 2, wherein the at least one
sweet taste improving composition imparts a more sugar-like flavor
profile to the sweetener composition than the combination of the at
least one sweetness enhancer and at least one sweetener would have
without the at least one at least one sweet taste improving
composition.
5. The sweetener composition of claim 1, wherein the at least one
sweetener comprises a carbohydrate sweetener, a high-potency
sweetener, or a combination thereof.
6. The sweetener composition of claim 5, wherein the at least one
high-potency sweetener comprises a natural high-potency sweetener
selected from the group consisting of rebaudioside A, rebaudioside
B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,
dulcoside A, rubusoside, stevia, stevioside, mogroside IV,
mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its
salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its
salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin,
phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside,
osladin, polypodoside A, pterocaryoside A, pterocaryoside B,
mukurozioside, phlomisoside I, periandrin I, abrusoside A,
cyclocarioside I, and combinations thereof.
7. The sweetener composition of claim 5, wherein the at least one
high-potency sweetener comprises a synthetic high-potency sweetener
selected from the group consisting of sucralose, acesulfame
potassium or other salts, aspartame, alitame, saccharin,
neohesperidin dihydrochalcone, cyclamate, neotame,
N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester,
N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe-
nylalanine 1-methyl ester,
N-[3-(3-methoxy-4-hydroxyphenylpropyl]-L-.alpha.-aspartyl]-L-phenylalanin-
e 1-methyl ester, salts thereof, and combinations thereof.
8. The sweetener composition of claim 5, wherein the at least one
sweetener comprises a carbohydrate selected from the group
consisting of sucrose, fructose, glucose, erythritol, maltitol,
lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose,
galactose, rhamnose, 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, glucuronic acid, gluconic acid,
glucono-lactone, abequose, galactosamine, xylo-oligosaccharides,
gentio-oligoscaccharides, galacto-oligosaccharides, sorbose,
nigero-oligosaccharides, fructooligosaccharides, maltotetraol,
maltotriol, malto-oligosaccharides, lactulose, melibiose,
raffinose, rhamnose, ribose, isomerized liquid sugars such as high
fructose corn/starch syrup, coupling sugars, soybean
oligosaccharides, and glucose syrup.
9. The sweetener composition of claim 2, wherein the at least one
sweet taste improving composition is selected from the group
consisting of carbohydrates, polyols, amino acids and their
corresponding salts, polyamino acids and their corresponding salts,
sugar acids and their corresponding salts, organic acids, inorganic
acids, organic salts, inorganic salts, bitter compounds,
flavorants, astringent compounds, polymers, proteins or protein
hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and
combinations thereof.
10. The sweetener composition of claim 1, wherein the at least one
sweetness enhancer comprises: ##STR00028##
11. The sweetener composition of claim 1, wherein the at least one
sweetness enhancer comprises: ##STR00029##
12. The sweetener composition of claim 1, wherein the at least one
sweetness enhancer comprises: ##STR00030##
13. The sweetener composition of claim 1, wherein the at least one
sweetness enhancer comprises: ##STR00031##
14. The sweetener composition of claim 1, wherein the at least one
sweetness enhancer comprises: ##STR00032##
15. A sweetened composition comprising a sweetenable composition
and the sweetener composition of claim 1.
16. The sweetened composition of claim 15, wherein the at least one
sweetness enhancer, at least one sweetener, and optionally at least
one sweet taste improving composition are present in the sweetened
composition in an amount effective for the sweetener composition to
impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L
to an aqueous solution of the sweetener composition when the at
least one sweetness enhancer and at least one sweetener are present
in the aqueous solution in an amount sufficient to impart a
sweetness intensity equivalent to that of a 10% aqueous solution of
sucrose by weight.
17. A method for enhancing the sweetness of a sweetener composition
comprising combining at least one sweetness enhancer and at least
one high-potency sweetener, wherein the at least one sweetness
enhancer comprises a sulfamate having the chemical formula:
##STR00033## wherein R.sub.1 and R.sub.2, independent of one
another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano,
thioester, thioether, or a straight chained, branched, or cyclic
alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group;
wherein R.sub.3 comprises any alkali or alkaline earth metal,
hydrogen, or a straight chained, branched, or cyclic alkyl,
alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein
both R.sub.1 and R.sub.2 may be incorporated into a substituted or
an unsubstituted heteroaryl or heterocyclic group; wherein both
R.sub.2 and R.sub.3 may be incorporated into a substituted or an
unsubstituted heteroaryl or heterocyclic group; and wherein the
functional groups or moieties of R.sub.1, R.sub.2, and R.sub.3 may
optionally be substituted with one or more moities including
hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy,
amino, amido, carboxyl derivatives, alkylamino, dialkylamino,
arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino,
sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido,
phosphonyl, phosphinyl, phosphoryl, phosphino, thioester,
thioether, oximino, hydrazino, carbamyl, phospho, phosphonato,
substituted or unsubstituted straight, branched, cyclic, alkyl,
alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group.
18. The method of claim 17, wherein the at least one sweetness
enhancer, at least one sweetener, and optionally at least one sweet
taste improving composition are present in the sweetened
composition in an amount effective for the sweetener composition to
impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L
to an aqueous solution of the sweetener composition when the at
least one sweetness enhancer and at least one sweetener are present
in the aqueous solution in an amount sufficient to impart a
sweetness intensity equivalent to that of a 10% aqueous solution of
sucrose by weight.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] The present application claims priority under 35 U.S.C.
.sctn.119(c) to U.S. Provisional Application No. 60/939,554, filed
on May 22, 2007, the disclosure of which is hereby incorporated by
reference in its entirety.
FIELD OF THE INVENTION
[0002] The present invention relates to sweeteners having enhanced
sweetness. In particular, the present invention relates to use of
sulfamate analogues as sweetness enhancers and/or taste
modulators.
BACKGROUND OF THE INVENTION
[0003] Although natural caloric sweetener compositions such as
sucrose, fructose, and glucose taste good to most consumers, they
are caloric. Therefore, alternative non-caloric or low-caloric
sweeteners have been used widely as sugar or sucrose substitutes.
Many non-caloric or low-caloric sweeteners, however, are
prohibitively expensive. Thus, it may be desirable to identify
compounds capable of enhancing or increasing the perception of
sweetness of such sweeteners. By combining such compounds with
sweeteners, the amount of sweetener needed to obtain a desired
degree of sweetness may be reduced significantly, thereby reducing
the calories imparted by natural caloric sweeteners or reducing the
amounts of low-caloric or non-caloric natural or synthetic
high-potency sweeteners.
[0004] It is well known to those skilled in the art of
food/beverage formulation, however, that changing the sweetener in
a composition requires re-balancing of the flavor and other taste
components (e.g., acidulants). For example, the sweetness enhanced
sweet tastes of natural caloric sweeteners and alternative
non-caloric or low-caloric sweeteners may be slower in onset and
longer in duration than the sweet taste produced by sugar and thus
change the taste balance of a food composition. In addition,
sweetness enhanced sweet tastes of natural caloric sweeteners and
alternative non-caloric or low-caloric sweeteners may exhibit (i)
lower maximal response than sugar, (ii) off tastes including
bitter, metallic, cooling, astringent, licorice-like taste, etc.,
and/or (iii) sweetness which diminishes on iterative tasting. If
the taste profile of sweetness enhanced sweetener compositions
could be modified to impart specific desired taste characteristics
to be more sugar-like, the type and variety of compositions that
may be prepared with that sweetness enhanced sweetener may be
expanded significantly. Accordingly, it may be desirable to
selectively modify the taste characteristics of sweetness enhanced
sweetener compositions.
SUMMARY OF THE INVENTION
[0005] Generally, this invention addresses the above-described need
by providing a sweetness enhancer comprising a sulfamate analogue
for enhancing sweetness. In a particular embodiment, the sweetness
enhancer comprises a sulfamate having the chemical formula:
##STR00001##
wherein R.sub.1 and R.sub.2, independent of one another, comprise a
hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester,
thioether, or a straight chained, branched, or cyclic alkyl
alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein
R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or
a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl,
aryl, heteroaryl, or heterocyclic group; wherein both R.sub.1 and
R.sub.2 may be incorporated into a substituted or an unsubstituted
heteroaryl or heterocyclic group; and wherein both R.sub.2 and
R.sub.3 may be incorporated into a substituted or an unsubstituted
heteroaryl or heterocyclic group. The functional groups or moieties
of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with
one or more moities. Non-limiting examples of such moieties include
hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy,
amino, amido, carboxyl derivatives, alkylamino, dialkylamino,
arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino,
sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido,
phosphonyl, phosphinyl, phosphoryl, phosphino, thioester,
thioether, oximino, hydrazino, carbamyl, phospho, phosphonato,
substituted or unsubstituted straight, branched, cyclic, alkyl,
alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group, or any
other viable functional groups or moieties known to those of
ordinary skill in the art.
[0006] The sweetness enhancer may be combined with any suitable
sweetener to provide a sweetener composition having enhanced
sweetness. In another embodiment, the sweetener composition may
further comprise at least one sweet taste improving
composition.
[0007] Other embodiments described herein provide sweetened
compositions comprising at least one sweetener and at least one
sweetness enhancer comprising a sulfamate, methods for enhancing
the sweetness of sweetener compositions by combining a sweetener
with a sweetness enhancer comprising a sulfamate, and methods for
enhancing the sweetness of sweetened composition by combining a
sweetenable composition with a sweetener and a sweetness enhancer
comprising a sulfamate.
[0008] Objects and advantages of the invention will be set forth in
part in the following description, or may be obvious from the
description, or may be learned through practice of the invention.
Unless otherwise defined, all technical and scientific terms and
abbreviations used herein have the same meaning as commonly
understood by one of ordinary skill in the art to which this
invention pertains. Although methods and compositions similar or
equivalent to those described herein can be used in the practice of
the present invention, suitable methods and compositions are
described without intending that any such methods and compositions
limit the invention herein.
BRIEF DESCRIPTION OF THE DRAWINGS
[0009] FIG. 1 is a powder x-ray diffraction scan of rebaudioside A
polymorph Form 1 on a plot of the scattering intensity versus the
scattering angle 2.theta. in accordance with an embodiment of this
invention.
[0010] FIG. 2 is a powder x-ray diffraction scan of rebaudioside A
polymorph Form 2 on a plot of the scattering intensity versus the
scattering angle 2.theta. in accordance with an embodiment of this
invention.
[0011] FIG. 3 is a powder x-ray diffraction scan of rebaudioside A
polymorph Form 3A on a plot of the scattering intensity versus the
scattering angle 2.theta. in accordance with an embodiment of this
invention.
[0012] FIG. 4 is a powder x-ray diffraction scan of rebaudioside A
polymorph Form 3B on a plot of the scattering intensity versus the
scattering angle 2.theta. in accordance with an embodiment of this
invention.
[0013] FIG. 5 is a powder x-ray diffraction scan of rebaudioside A
polymorph Form 4 on a plot of the scattering intensity versus the
scattering angle 2.theta. in accordance with an embodiment of this
invention.
DETAILED DESCRIPTION OF THE EMBODIMENTS
[0014] Reference now will be made in detail to the presently
proffered embodiments of the invention. Each example is provided by
way of explanation of embodiments of the invention, not limitation
of the invention. In fact, it will be apparent to those skilled in
the art that various modifications and variations can be made in
the present invention without departing from the spirit or scope of
the invention. For instance, features illustrated or described as
part of one embodiment, can be used on another embodiment to yield
a still further embodiment. Thus, it is intended that the present
invention cover such modifications and variations within the scope
of the appended claims and their equivalents.
[0015] Briefly described, embodiments of the present invention
include compositions capable of enhancing sweetness. Other
embodiments of the present invention include compositions and
sweetened compositions having enhanced sweetness. Certain
embodiments may have improved temporal and/or flavor profile in
addition to enhanced sweetness. In particular, embodiments provided
herein combine sweetness enhancers and sweetener compositions to
increase the perception of sweet taste of a sweetener composition
with sweet taste improving compositions to improve the temporal
and/or flavor profile of the sweetness enhanced sweetener
compositions.
I. Sweetness Enhancers
[0016] As used herein, the phrase "sweetness enhancer" includes
compositions capable of enhancing or intensifying the perception of
sweet taste of sweetener compositions or sweetened compositions.
The phrase sweetness enhancer is synonymous with the terms "sweet
taste potentiator," "sweetness potentiator," and "sweetness
intensifier". Generally, the sweetness enhancers provided herein
enhance the sweet taste of sweeteners without providing any
noticeable sweet taste by themselves at acceptable use levels;
however, the sweetness enhancers may themselves provide sweet taste
at higher concentrations.
[0017] In a particular embodiment, the sweetness enhancer comprises
a sulfamate comprising an O-substituted sulfamic acid,
N-substituted sulfamic acid, or di-/tri-substituted derivatives of
sulfamic acid. Sulfamic acid, as used herein, generally comprises
compounds having the chemical formula H.sub.3NSO.sub.3, and is
synonymous with the phrases amidosulfonic acid, amidosulfuric acid,
aminosulfonic acid, and sulfamidic acid.
[0018] In a particular embodiment, the sulfamate has the chemical
structure of Formula I:
##STR00002##
wherein R.sub.1 and R.sub.2, independent of one another, comprise a
hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester,
thioether, or a straight chained, branched, or cyclic alkyl,
alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein
R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or
a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl,
aryl, heteroaryl, or heterocyclic group; wherein both R.sub.1 and
R.sub.2 may be incorporated into a substituted or an unsubstituted
heteroaryl or heterocyclic group; and wherein both R.sub.2 and
R.sub.3 may be incorporated into a substituted or an unsubstituted
heteroaryl or heterocyclic group. The functional groups or moieties
of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with
one or more moities. Non-limiting examples of such moieties include
hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy,
amino, amido, carboxyl derivatives, alkylamino, dialkylamino,
arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino,
sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido,
phosphonyl, phosphinyl, phosphoryl, phosphino, thioester,
thioether, oximino, hydrazino, carbamyl, phospho, phosphonato,
substituted or unsubstituted straight, branched, cyclic, alkyl,
alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group, or any
other viable functional groups or moieties known to those of
ordinary skill in the art.
[0019] In one particular embodiment, the sweetener enhancer
comprises a heterocyclic sulfamate such as a triazolyl ring
containing sulfamate (1). For example, the sweetness enhancer may
comprise sodium 1H-1,3,5-triazolyl sulfamate, having the chemical
structure:
##STR00003##
which acts as a sweetness enhancer but is not sweet by itself
(e.g., about 372 ppm increases the sweetness intensity of a 6.0%
sugar solution to the equivalent of an about 7.1% sugar
solution).
[0020] In one particular embodiment, the sweetener enhancer
comprises an analog of the cyclohexyl sulfamate such as an alkyl
substituted cyclohexyl sulfamate (2). For example, the sweetness
enhancer may comprise sodium 1 H-2-methyl cyclohexyl sulfamate,
having the chemical structure:
##STR00004##
which acts as a sweetness enhancer but is not sweet by itself
(e.g., about 430 ppm increases the sweetness intensity of a 6.0%
sugar solution to the equivalent of an about 7.3% sugar
solution).
[0021] In another particular embodiment, the sweetener enhancer
comprises a branched aliphatic sulfamate (3A) or (3B). For example,
the sweetness enhancer may comprise sodium 1 H-3,3-dimethyl butyl
sulfamate, having the chemical structure:
##STR00005##
which acts as a sweetness enhancer but is not sweet by itself
(e.g., about 406 ppm increases the sweetness intensity of a 6.0%
sugar solution to the equivalent of an about 7.0% sugar solution).
Alternatively, the sweetness enhancer may comprise potassium 1
H-3,3-dimethyl butyl sulfamate, having the chemical structure:
##STR00006##
which acts as a sweetness enhancer but is not sweet by itself in
amounts up to 1000 ppm (e.g., about 200 ppm increases the sweetness
intensity of a 6.0% sugar solution to the equivalent of an about
7.0% sugar solution).
[0022] In still another particular embodiment, the sweetener
enhancer comprises a bicyclic carbo-sulfamate (4). For example, the
sweetness enhancer may comprise sodium bicycle[2.2.1]heptan-2-yl
sulfamate, having the chemical structure:
##STR00007##
which acts as a sweetness enhancer (e.g., about 125 ppm increases
the sweetness intensity of a 6.0% sugar solution to the equivalent
of an about 8.1% sugar solution), and which by itself has a very
faint sweet taste (e.g., about 62 ppm has the equivalent sweetness
intensity of a <1% sugar solution).
[0023] In another particular embodiment, the sweetener enhancer
comprises a heterocyclic sulfamate such as a thiazolyl sulfamate
(5). For example, in a particular embodiment the sweetness enhancer
comprises sodium1H-thiazolyl sulfamate, having the chemical
structure:
##STR00008##
which acts as a sweetness enhancer but is not sweet by itself
(e.g., about 404 ppm increases the sweetness intensity of a 6.0%
sugar solution to the equivalent of an about 6.9% sugar
solution).
[0024] In one embodiment, the sweetness enhancer comprises an
aliphatic sulfamate having the general chemical structure of
Formula I, wherein at least one of R.sub.1, R.sub.2, or R.sub.3
comprise a straight chained, branched, or cyclic alkyl, alkenyl,
alkynyl, or heterocyclic group. Non-limiting examples of aliphatic
sulfamates suitable for use as sweetness enhancers are illustrated
in Table 1.
TABLE-US-00001 TABLE 1 Aliphatic and Alicyclic Sulfamates
##STR00009## ##STR00010## ##STR00011## ##STR00012## ##STR00013##
##STR00014##
[0025] In another embodiment, the sweetness enhancer comprises an
aromatic or heteraromatic sulfamate having the general chemical
structure of Formula I, wherein at least one of R.sub.1, R.sub.2,
or R.sub.3 comprise an aryl or heteroaryl group. Non-limiting
examples of aromatic and heteroaromatic sulfamates suitable for use
as sweetness enhancers are illustrated in Table 2.
TABLE-US-00002 TABLE 2 Aromatic and Heteroaromatic Sulfamates
##STR00015## ##STR00016## ##STR00017## ##STR00018## ##STR00019##
##STR00020## ##STR00021## ##STR00022## ##STR00023## ##STR00024##
##STR00025## ##STR00026##
[0026] It also is envisioned that the sweetness enhancer may
comprise a composition known to those of skill in the art as a
sulfamate sweetener (e.g., cyclamate) and which is capable of
enhancing the sweetness of the sweetener composition. Examples of
such sulfamates are disclosed in U.S. Pat. No. 4,158,068, which
discloses combining acesulfame potassium with at least one
high-potency sweetener selected from the group consisting of
aspartyl peptide ester sweeteners, sulfamate sweeteners, sulfimide
sweeteners, and dihydrochalcone sweeteners.
[0027] In particular embodiments, the sweetener compositions
provided herein include an effective amount of sweetness enhancers
in the sweetener composition. An effective amount of a sweetness
enhancer is an amount sufficient to increase or enhance the
intensity of sweet taste of a sweetener composition beyond the
degree of sweetness perceived for a sweetener composition without a
sweetness enhancer. For example, particular embodiments may include
the sweetness enhancer in an amount from about 0.1 ppm to about 500
ppm of the total sweetener composition, from about 10 ppm to about
400 ppm, from about 100 ppm to about 500 ppm, or any other amounts
or ranges therebetween. For example, the sweetness enhancer may
comprise from about 0.1 to about 25 ppm of the total sweetener
composition, from about 0.1 to about 25 ppm, from about 0.1 to
about 15 ppm, from about 0.1 to about 10 ppm, or from about 0.1 to
about 5 ppm. In another embodiment, the sweetness enhancer may
comprise from about 25 to about 100 ppm of the total sweetener
composition, from about 100 to about 250 ppm, or from about 250 to
about 500 ppm.
II. Sweeteners
[0028] The sweetness enhancers described hereinabove may be used to
enhance the sweet taste or perception of any suitable caloric,
low-caloric, or non-caloric sweetener. Non-limiting examples of
such sweeteners include caloric carbohydrate sweeteners (including
polyols), natural high-potency sweeteners, synthetic high-potency
sweeteners, and combinations thereof. As used herein, the phrase
"sweetness enhanced sweetener composition" refers to combinations
including at least one sweetness enhancer and at least one
sweetener.
[0029] Non-limiting examples of suitable caloric carbohydrate
sweeteners include sucrose, fructose, glucose, erythritol,
maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose,
trehalose, galactose, rhamnose, cyclodextrin (e.g.,
.alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-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, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the
like), gentio-oligoscaccharides (gentiobiose, gentiotriose,
gentiotetraose and the like), galacto-oligosaccharides, sorbose,
nigero-oligosaccharides, fructooligosaccharides (kestose, nystose
and the like), maltotetraol, maltotriol, malto-oligosaccharides
(maltotriose, maltotetraose, maltopentaose, maltohexaose,
maltoheptaose and the like), lactulose, melibiose, raffinose,
rhamnose, ribose, isomerized liquid sugars such as high fructose
corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling
sugars, soybean oligosaccharides, and glucose syrup.
[0030] Other sweeteners suitable for use in embodiments provided
herein include natural and synthetic high-potency sweeteners. As
used herein the phrases "natural high-potency sweetener", "NHPS",
"NHPS composition", and "natural high-potency sweetener
composition" are synonymous. "NHPS" means any sweetener found in
nature which may be in raw, extracted, purified, or any other form,
singularly or in combination thereof and characteristically have a
sweetness potency greater than sucrose, fructose, or glucose, yet
have less calories. Non-limiting examples of NHPSs suitable for
embodiments of this invention include rebaudioside A, rebaudioside
B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E,
rebaudioside F, dulcoside A, rubusoside, stevia, stevioside,
mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside,
monatin and its salts (monatin SS, RR, RS, SR), curculin,
glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin,
brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin,
trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A,
pterocaryoside B, mukurozioside, phlomisoside I, periandrin I,
abrusoside A, and cyclocarioside I. NHPS also includes modified
NHPSs. Modified NHPSs include NHPSs which have been altered
naturally. For example, a modified NHPS includes, but is not
limited to, NHPSs which have been fermented, contacted with enzyme,
or derivatized or substituted on the NHPS. In one embodiment, at
least one modified NHPS may be used in combination with at least
one NHPS. In another embodiment, at least one modified NHPS may be
used without a NHPS. Thus, modified NHPSs may be substituted for a
NHPS or may be used in combination with NHPSs for any of the
embodiments described herein. For the sake of brevity, however, in
the description of embodiments of this invention, a modified NHPS
is not expressly described as an alternative to an unmodified NHPS,
but it should be understood that modified NHPSs can be substituted
for NHPSs in any embodiment disclosed herein.
[0031] In one embodiment, extracts of a NHPS may be used in any
purity percentage. In another embodiment, when a NHPS is used as a
non-extract, the purity of the NHPS may range for example from
about 25% to about 100%. According to other embodiments, the purity
of the NHPS may range from about 50% to about 100%; from about 70%
to about 100%; from about 80% to about 100%; from about 90% to
about 100%; from about 95% to about 100%; from about 95% to about
99.5%; from about 96% to about 100%; from about 97% to about 100%;
from about 98% to about 100%; and from about 99% to about 100%.
[0032] Purity, as used here, represents the weight percentage of a
respective NHPS compound present in a NHPS extract, in raw or
purified form. In one embodiment, a steviolglycoside extract
comprises a particular steviolglycoside in a particular purity,
with the remainder of the stevioglycoside extract comprising a
mixture of other steviolglycosides.
[0033] To obtain a particularly pure extract of a NHPS, such as
rebaudioside A, it may be necessary to purify the crude extract to
a substantially pure forrn. Such methods generally are known to
those of ordinary skill in the art.
[0034] An exemplary method for purifying a NHPS, such as
rebaudioside A, is described in U.S. patent application Ser. No.
11/751,627, filed May 21, 2007, which claims priority to U.S.
Provisional Patent Applications 60/805,216 and 60/889,318, filed on
Jun. 19, 2006, and Feb. 12, 2007, respectively, all entitled
"Rebaudioside A Composition and Method for Purifying Rebaudioside
A," the disclosures of which are incorporated herein by reference
in their entirety.
[0035] Briefly described, substantially pure rebaudioside A is
crystallized in a single step from an aqueous organic solution
comprising at least one organic solvent and water in an amount from
about 10% to about 25% by weight, more particularly from about 15%
to about 20% by weight. Organic solvents may comprise alcohols,
acetone, and acetonitile. Non-limiting examples of alcohols include
ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol,
tert-butanol, and isobutanol. In one embodiment, the at least one
organic solvent comprises a mixture of ethanol and methanol present
in the aqueous organic solution in a weight ratio ranging from
about 20 parts to about 1 part ethanol to about 1 part methanol, in
another embodiment from about 3 parts to about 1 part ethanol to
about 1 part methanol.
[0036] In one embodiment, the weight ratio of the aqueous organic
solution and crude rebaudioside A ranges from about 10 to about 4
parts aqueous organic solution to about 1 part crude rebaudioside
A, more particularly from about 5 to about 3 parts aqueous organic
solution to about 1 part crude rebaudioside A.
[0037] In an exemplary embodiment, the method of purifying
rebaudioside A is carried out at approximately room temperature. In
another embodiment, the method of purifying rebaudioside A further
comprises the step of heating the rebaudioside A solution to a
temperature in a range from about 20.degree. C. to about 40.degree.
C., or in another embodiment to a reflux temperature, for about
0.25 hour to about 8 hours. In another exemplary embodiment,
wherein the method for purifying rebaudioside A comprises the step
of heating the rebaudioside A solution, the method further
comprises the step of cooling the rebaudioside A solution to a
temperature in the range from about 4.degree. C. to about
25.degree. C. for about 0.5 hour to about 24 hours.
[0038] According to particular embodiments, the purity of
rebaudioside A may range from about 50% to about 100%; from about
70% to about 100%; from about 80% to about 100%; from about 90% to
about 100%; from about 95% to about 100%; from about 95% to about
99.5%; about 96% to about 100%; from about 97% to about 100%; from
about 98% to about 100%; and from about 99% to about 100%.
According to particular embodiments, upon crystallization of crude
rebaudioside A the substantially pure rebaudioside A composition
comprises rebaudioside A in a purity greater than about 95% by
weight up to about 100% by weight on a dry basis. In other
exemplary embodiments, substantially pure rebaudioside A comprises
purity levels of rebaudioside A greater than about 97% up to about
100% rebaudioside A by weight on a dry basis, greater than about
98% up to about 100% by weight on a dry basis, or greater than
about 99% up to about 100% by weight on a dry basis. The
rebaudioside A solution during the single crystallization step may
be stirred or unstirred.
[0039] In an exemplary embodiment, the method of purifying
rebaudioside A further comprises the step of seeding (optional
step) the rebaudioside A solution at an appropriate temperature
with high-purity crystals of rebaudioside A sufficient to promote
crystallization of the rebaudioside A to form pure rebaudioside A.
An amount of rebaudioside A sufficient to promote crystallization
of substantially pure rebaudioside A comprises an amount of
rebaudioside A from about 0.0001% to about 1% by weight of the
rebaudioside A present in the solution, more particularly from
about 0.01% to about 1% by weight. An appropriate temperature for
the step of seeding comprises a temperature in a range from about
18.degree. C. to about 35.degree. C.
[0040] In another exemplary embodiment, the method of purifying
rebaudioside A further comprises the steps of separating and
washing the substantially pure rebaudioside A composition. The
substantially pure rebaudioside A composition may be separated from
the aqueous organic solution by a variety of solid-liquid
separation techniques that utilize centrifugal force, that include,
without limitation, vertical and horizontal perforated basket
centrifuge, solid bowl centrifuge, decanter centrifuge, peeler type
centrifuge, pusher type centrifuge, Heinkel type centrifuge, disc
stack centrifuge and cyclone separation. Additionally, separation
may be enhanced by any of pressure, vacuum, and gravity filtration
methods, that include, without limitation, the use of belt, drum,
Nutsche type, leaf, plate, Rosenmund type, sparkler type, and bag
filters and filter press. Operation of the rebaudioside A
solid-liquid separation device may be continuous, semi-continuous
or in batch mode. The substantially pure rebaudioside A composition
also may be washed on the separation device using various aqueous
organic solutions and mixtures thereof. The substantially pure
rebaudioside A composition can be dried partially or totally on the
separation device using any number of gases, including, without
limitation, nitrogen and argon, to evaporate residual liquid
solvent. The substantially pure rebaudioside A composition may be
removed automatically or manually from the separation device using
liquids, gases or mechanical means by either dissolving the solid
or maintaining the solid form.
[0041] In still another exemplary embodiment, the method of
purifying rebaudioside A further comprises the step of drying the
substantially pure rebaudioside A composition using techniques well
known to those skilled in the art, non-limiting examples of which
include the use of a rotary vacuum dryer, fluid bed dryer, rotary
tunnel dryer, plate dryer, tray dryer, Nauta type dryer, spray
dryer, flash dryer, micron dryer, pan dryer, high and low speed
paddle dryer and microwave dryer. In an exemplary embodiment, the
step of drying comprises drying the substantially pure rebaudioside
A composition using a nitrogen or argon purge to remove the
residual solvent at a temperature in a range from about 40.degree.
C. to about 60.degree. C. for about 5 hours to about 100 hours.
[0042] In yet another exemplary embodiment, wherein the crude
rebaudioside A mixture comprises substantially no rebaudioside D
impurity, the method of purifying rebaudioside A further comprises
the step of slurrying the composition of substantially pure
rebaudioside A with an organic solvent or an aqueous organic
solution prior to the step of separating and drying the
substantially pure rebaudioside A composition. The slurry is a
mixture comprising a solid and an aqueous organic solution or
organic solvent, wherein the solid comprises the substantially pure
rebaudioside A composition and is only sparingly soluble in the
aqueous organic solution or organic solvent. In an embodiment, the
substantially pure rebaudioside A composition and aqueous organic
solution or organic solvent are present in the slurry in a weight
ratio ranging from about 15 parts to 1 part aqueous organic
solution to about 1 part substantially pure rebaudioside A
composition. In one embodiment, the slurry is maintained at room
temperature. In another embodiment, the step of slurrying comprises
heating the slurry to a temperature in a range from about 20 to
about 40.degree. C. The substantially pure rebaudioside A
composition is slurried for about 0.5 hour to about 24 hours.
[0043] In still yet another exemplary embodiment, the method of
purifying rebaudioside A further comprises the steps of separating
the substantially pure rebaudioside A composition from the aqueous
organic solution or organic solvent of the slurry and washing the
substantially pure rebaudioside A composition followed by the step
of drying the substantially pure rebaudioside A composition.
[0044] If further purification is desired, the method of purifying
rebaudioside A described herein may be repeated or the
substantially pure rebaudioside A composition may be purified
further using an alternative purification method, such as the
column chromatography.
[0045] It also is contemplated that other NHPSs may be purified
using the purification method described herein, requiring only
minor experimentation that would be obvious to those of ordinary
skill in the art.
[0046] The purification of rebaudioside A by crystallization as
described above results in the formation of at least three
different polymorphs: Form 1: a rebaudioside A hydrate; Form 2: an
anhydrous rebaudioside A; and Form 3: a rebaudioside A solvate. In
addition to the at least three polymorphic forms of rebaudioside A,
the purification of rebaudioside A may result in the formation of
an amorphous form of rebaudioside A, Form 4. The aqueous organic
solution and temperature of the purification process influence the
resulting polymorphs in the substantially pure rebaudioside A
composition. FIGS. 1-5 are exemplary powder x-ray diffraction
(XRPD) scans of the polymorphic and amorphous forms of rebaudioside
A: Form 1 (hydrate), Form 2 (anhydrate), Form 3A (methanol
solvate), Form 3B (ethanol solvate), and Form 4 (amorphous),
respectively.
[0047] The material properties of the four rebaudioside A
polymorphs are summarized in the following table:
TABLE-US-00003 TABLE 7 Rebaudioside A Polymorphic and Amorphous
Forms Form 1 Form 2 Form 3 Form 4 Polymorph Polymorph Polymorph
Amorphous Rate of dissolution Very low (<0.2% Intermediate
(<30% High (>30% High (>35.0% in H20 at 25.degree. C. in
60 minutes) in 5 minutes) in 5 minutes) in 5 minutes) Alcohol
content <0.5% <1% 1-3% >0.05% Moisture content >5%
<1% <3% <6%
[0048] The type of polymorph formed is dependent on the composition
of the aqueous organic solution, the temperature of the
crystallization step, and the temperature during the drying step.
Form 1 and Form 3 are believed to be formed during the single
crystallization step while Form 2 is believed to be formed during
the drying step after conversion from Form 1 or Form 3.
[0049] Low temperatures during the crystallization step, in the
range of about 20.degree. C. to about 50.degree. C., and a low
ratio of water to the organic solvent in the aqueous organic
solution results in the formation of Form 3. High temperatures
during the crystallization step, in the range of about 50.degree.
C. to about 80.degree. C., and a high ratio of water to the organic
solvent in the aqueous organic solution results in the formation of
Form 1. Form 1 can be converted to Form 3 by slurrying in an
anhydrous solvent at room temperature (2-16 hours) or at reflux for
approximately (0.5-3 hours). Form 3 can be converted to Form 1 by
slurrying the polymorph in water at room temperature for
approximately 16 hours or at reflux for approximately 2-3 hours.
Form 3 can be converted to Form 2 during the drying process;
however, increasing either the drying temperature above 70.degree.
C. or the drying time of a substantially pure rebaudioside A
composition can result in decomposition of the rebaudioside A and
increase the level of rebaudioside B impurity in the substantially
pure rebaudioside A composition. Form 2 can be converted to Form 1
with the addition of water.
[0050] Form 4 may be formed from Form 1, 2, 3, or combinations
thereof, using methods well known to those of ordinary skill in the
art. Non-limiting examples of such methods include ball milling,
precipitation, lypophilization, cryo-grinding, and spray-drying. In
a particular embodiment, Form 4 can be prepared from a
substantially pure rebaudioside A composition obtained by the
purification methods described hereinabove by spray-drying a
solution of the substantially pure rebaudioside A composition.
[0051] According to particular embodiments, the rebaudioside A
composition may be modified to comprise particular amounts of the
polymorphic or amorphous forms. For example, in one embodiment the
rebaudioside A composition may be modified to have an increased
amount of Forms 2, 3, or 4, or a combination thereof (such that the
total amount of the combined Forms falls within the desired range)
while decreasing the amount of Form 1 present. Not wishing to be
bound by any theory, by controlling the amount of the particular
polymorphic and/or amorphous forms present in the rebaudioside A
composition, a desired rate of dissolution of the rebaudioside A
composition may be obtained.
[0052] For example, in a particular embodiment the rebaudioside A
composition may comprise any one of Forms 2, 3, or 4, or a
combination thereof (such that the total amount of the combined
Forms falls within the designated range) in an amount of at least
about 10% by weight of the rebaudioside A composition, at least
about 25%, at least about 50%, at least about 75%, at least about
90%, or at least 99% by weight of the rebaudioside A composition.
in another embodiment, the rebaudioside A composition may comprise
an amount of any one of Forms 2, 3, or 4, or a combination thereof
(such that the total amount of the combined Forms falls within the
designated range) in an amount from about 10% up to about 100% by
weight of the rebaudioside A composition, from about 25% up to
about 100%, from about 50% up to about 100%, from about 75% up to
about 100%, or from about 90% up to about 100% by weight of the
rebaudioside A composition. Alternatively or in addition to
controlling the amount of Forms 2, 3, or 4, or combinations thereof
which are present in the rebaudioside A composition, one skilled in
the art may desire to control the rate of dissolution of the
rebaudioside A composition by modifying the amount of Form 1
present in the rebaudioside A composition. Accordingly, in a
particular embodiment the rebaudioside A composition may comprise
Form 1 in an amount up to about 50% by weight of the rebaudioside A
composition, up to about 25%, up to about 10%, up to about 5%, or
up to about 1% by weight of the rebaudioside A composition. In
another embodiment, the rebaudioside A composition may comprise
Form 1 in an amount from about 0.5% up to about 50% by weight of
the rebaudioside A composition, from about 0.5% up to about 25%,
from about 0.5% up to about 10%, from about 0.5% up to about 5%, or
from about 0.5% up to about 1% by weight of the rebaudioside A
composition.
[0053] As used herein, the phrase "synthetic sweetener" refers to
any compositions which are not found in nature and which
characteristically have a sweetness potency greater than sucrose,
fructose, or glucose, yet have less calories. Non-limiting examples
of synthetic sweeteners suitable for embodiments of this invention
include sucralose, acesulfame potassium or other salts, aspartame,
alitame, saccharin, neohesperidin dihydrochalcone, cyclamate,
neotame,
N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester,
N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe-
nylalanine 1-methyl ester,
N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester, salts thereof, and the like.
[0054] The NHPS and synthetic sweeteners may be used individually
or in combination with other NHPS and/or synthetic sweeteners. For
example, the sweetener composition may comprise a single NHPS or a
single synthetic sweetener; a single NHPS in combination with a
single synthetic sweetener; one or more NHPSs in combination with a
single synthetic sweetener; a single NHPS in combination with one
or more synthetic sweeteners; or one or more NHPSs in combination
with one or more synthetic sweeteners. A plurality of natural
and/or synthetic high-potency sweeteners may be used as long as the
combined effect does not adversely affect the taste of the
sweetener composition or orally sweetened composition.
[0055] For example, particular embodiments comprise combinations of
NHPSs, such as steviolglycosides. Non-limiting examples of suitable
steviolglycosides which may be combined include rebaudioside A,
rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D,
rebaudioside E, rebaudioside F, dulcoside A, rubusoside,
stevioside, or steviolbioside. According to particular embodiments
of the present invention, the combination of high-potency
sweeteners comprises rebaudioside A in combination with
rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F,
stevioside, steviolbioside, dulcoside A, or combinations
thereof.
[0056] Generally, according to a particular embodiment,
rebaudioside A is present in the combination of high-potency
sweeteners in an amount in the range of about 50 to about 99.5% by
weight of the combination of high-potency sweeteners, in another
embodiment in the range of about 70 to about 90% by weight, and in
yet another embodiment in the range of about 75 to about 85% by
weight.
[0057] In another particular embodiment, rebaudioside B is present
in the combination of high-potency sweeteners in an amount in the
range of about 1 to about 8% by weight of the combination of
high-potency sweeteners, in another embodiment in the range of
about 2 to about 5% by weight, and in yet another embodiment in the
range of about 2 to about 3% by weight.
[0058] In another particular embodiment, rebaudioside C is present
in the combination of high-potency sweeteners in an amount in the
range of about 1 to about 10% by weight of the combination of
high-potency sweeteners, in another embodiment in the range of
about 3 to about 8% by weight, and in yet another embodiment in the
range of about 4 to about 6% by weight.
[0059] In still another particular embodiment, rebaudioside E is
present in the combination of high-potency sweeteners in an amount
in the range of about 0.1 to about 4% by weight of the combination
of high-potency sweeteners, in another embodiment in the range of
about 0.1 to about 2% by weight, and in yet another embodiment in
the range of about 0.5 to about 1% by weight.
[0060] In still another particular embodiment, rebaudioside F is
present in the combination of high-potency sweeteners in an amount
in the range of about 0.1 to about 4% by weight of the combination
of high-potency sweeteners, in another embodiment in the range of
about 0.1 to about 2% by weight, and in yet another embodiment in
the range of about 0,5 to about 1% by weight.
[0061] In still yet another particular embodiment, dulcoside A is
present in the combination of high-potency sweeteners in an amount
in the range of about 0.1 to about 4% by weight of the combination
of high-potency sweeteners, in another embodiment in the range of
about 0.1 to about 2% by weight, and in yet another embodiment in
the range of about 0.5 to about 1% by weight.
[0062] In another particular embodiment, stevioside is present in
the combination of high-potency sweeteners in an amount in the
range of about 0.5 to about 10% by weight of the combination of
high-potency sweeteners, in another embodiment in the range of
about 1 to about 6% by weight, and in yet another embodiment in the
range of about 1 to about 4% by weight.
[0063] In still another particular embodiment, steviolbioside is
present in the combination of high-potency sweeteners in an amount
in the range of about 0.1 to about 4% by weight of the combination
of high-potency sweeteners, in another embodiment in the range of
about 0.1 to about 2% by weight, and in yet another embodiment in
the range of about 0.5 to about 1% by weight.
[0064] According to a particular embodiment, the high-potency
sweetener composition comprises a combination of rebaudioside A,
stevioside, rebaudioside B, rebaudioside C, and rebaudioside F;
wherein rebaudioside A is present in the combination of
high-potency sweeteners in an amount in the range of about 75 to
about 85% by weight based on the total weight of the combination of
high-potency sweeteners, stevioside is present in an amount in the
range of about 1 to about 6% by weight, rebaudioside B is present
in an amount in the range of about 2 to about 5% by weight,
rebaudioside C is present in an amount in the range of about 3 to
about 8% by weight, and rebaudioside F is present in an amount in
the range of about 0.1 to about 2% by weight.
[0065] In addition, those of ordinary skill in the art should
appreciate that the sweetener composition can be customized to
obtain a desired calorie content. For example, a low-caloric or
non-caloric NHPS may be combined with a caloric natural sweetener
and/or other caloric additives to produce a sweetener composition
with a preferred calorie content.
III. Sweet Taste Improving Compositions
[0066] The combination of the at least one sweetness enhancer and
at least one sweetener often may result in a modified temporal
and/or flavor profile. Accordingly, particular embodiments of the
sweetness enhanced sweetener compositions provided herein also may
include at least one sweet taste improving composition for
re-balancing the temporal and/or flavor profile of the sweetness
enhanced sweetener composition. Use of sweet taste improving
compositions to improve the temporal and/or flavor profile of a
sweetener composition are described in detail in co-pending U.S.
patent application Ser. Nos. 11/561,148 and 11/561,158, the
disclosures of which are incorporated herein by reference in their
entirety.
[0067] In particular embodiments, the at least one sweetness
enhancer and at least one sweet taste improving composition may be
the same. Thus, it is envisioned herein that the at least one
sweetness enhancer may function both to enhance the sweetness of a
sweetener while also modifying the temporal and/or flavor profile
of a sweetener to be more sugar-like. In other particular
embodiments, the at least one sweetness enhancer and at least one
sweet taste improving composition may be different.
[0068] It also is envisioned that embodiments may comprise any
combination of sweetness enhancers, sweeteners and sweet taste
improving compositions. For example, in one embodiment a single
sweetness enhancer may be combined with a single sweetener and a
single sweet taste improving composition. In another embodiment, a
single sweetness enhancer may be combined with two or more
sweeteners and a single sweet taste improving composition. In yet
another embodiment, a single sweetness enhancer may be combined
with a single sweetener and two or more sweet taste improving
compositions. In still other embodiments two or more sweetness
enhancers may be combined with two or more sweeteners and with two
or more sweet taste improving compositions. Thus, it is envisioned
that any number of sweetness enhancers, sweeteners, and sweet taste
improving compositions may be combined to provide the sweetener
compositions embodied herein.
[0069] Non-limiting examples of suitable sweet-taste improving
compositions include carbohydrates, polyols, amino acids and their
corresponding salts, polyamino acids and their corresponding salts,
sugar acids and their corresponding salts, nucleotides, organic
acids, inorganic acids, organic salts including organic acid salts
and organic base salts, inorganic salts, bitter compounds,
flavorants and flavoring ingredients, astringent compounds,
proteins or protein hydrolysates, surfactants, emulsifiers,
flavonoids, alcohols, polymers, other sweet taste improving taste
additives imparting such sugar-like characteristics, and
combinations thereof.
[0070] In one embodiment, a single sweet taste improving
composition may be used in combination with a sweetness enhanced
sweetener composition. In another embodiment, one or more sweet
taste improving compositions may be used in combination with a
sweetness enhanced sweetener composition.
[0071] In a particular embodiment, combinations of a sweetness
enhanced sweetener composition and at least one sweet taste
improving composition suppress, reduce, or eliminate undesirable
taste and impart sugar-like characteristics to the sweetness
enhanced sweetener composition. As used herein, the phrase
"undesirable taste" includes any taste property which is not
imparted by sugars, e.g. glucose, sucrose, fructose, or similar
saccharides. Non-limiting examples of undesirable tastes include
delayed sweetness onset, lingering sweet aftertaste, metallic
taste, bitter taste, cooling sensation taste or menthol-like taste,
licorice-like taste, and/or the like.
[0072] In one embodiment, a sweetness enhanced sweetener
composition combined with at least one sweet taste improving
composition exhibits a more sugar-like temporal and/or sugar-like
flavor profile than a sweetness enhanced sweetener composition
without a sweet taste improving composition is provided. As used
herein, the phrases "sugar-like characteristic," "sugar-like
taste," "sugar-like sweet," "sugary," and "sugar-like" are
synonymous. Sugar-like characteristics include any characteristic
similar to that of sucrose and include, but are not limited to,
maximal response, flavor profile, temporal profile, adaptation
behavior, mouthfeel, concentration/response function behavior,
tastant and flavor/sweet taste interactions, spatial pattern
selectivity, and temperature effects. These characteristics are
dimensions in which the taste of sucrose is different from the
tastes of sweetness enhanced sweetener compositions. Whether or not
a characteristic is more sugar-like is determined by expert sensory
panel assessments of sugar and compositions comprising the
sweetness enhanced sweetener composition, both with and without a
sweet taste improving composition. Such assessments quantify
similarities of the characteristics of compositions comprising the
sweetness enhanced sweetener composition, both with and without a
sweet taste improving composition, with those comprising sugar.
Suitable procedures for determining whether a composition has a
more sugar-like taste are well known in the art.
[0073] In a particular embodiment, a panel of assessors is used to
measure the reduction of sweetness linger. Briefly described, a
panel of assessors (generally 8 to 12 individuals) is trained to
evaluate sweetness perception and measure sweetness at several time
points from when the sample is initially taken into the mouth until
3 minutes after it has been expectorated. Using statistical
analysis, the results are compared between samples containing
additives and samples that do not contain additives. A decrease in
score for a time point measured after the sample has cleared the
mouth indicates there has been a reduction in sweetness
perception.
[0074] The panel of assessors may be trained using procedures well
known to those of ordinary skill in the art. In a particular
embodiment, the panel of assessors may be trained using the
Spectrum.TM. Descriptive Analysis Method (Meilgaard et al, Sensory
Evaluation Techniques, 3.sup.rd edition, Chapter 11). In one
embodiment, the focus of training should be the recognition of and
the measure of the basic tastes; specifically, sweet. In order to
ensure accuracy and reproducibility of results, each assessor
should repeat the measure of the reduction of sweetness linger
about three to about five times per sample, taking at least a five
minute break between each repetition and/or sample and rinsing well
with water to clear the mouth.
[0075] Generally, the method of measuring sweetness comprises
taking a 10 mL sample into the mouth, holding the sample in the
mouth for 5 seconds and gently swirling the sample in the mouth,
rating the sweetness intensity perceived at 5 seconds,
expectorating the sample (without swallowing following
expectorating the sample), rinsing with one mouthful of water
(e.g., vigorously moving water in mouth as if with mouth wash) and
expectorating the rinse water, rating the sweetness intensity
perceived immediately upon expectorating the rinse water, waiting
45 seconds and, while waiting those 45 seconds, identifying the
time of maximum perceived sweetness intensity and rating the
sweetness intensity at that time (moving the mouth normally and
swallowing as needed), rating the sweetness intensity after another
10-15 seconds, rating the sweetness intensity after another 60
seconds (cumulative 120 seconds after rinse), and rating the
sweetness intensity after still another 60 seconds (cumulative 180
seconds after rinse). Between samples, take a 5 minute break,
rinsing well with water to clear the mouth.
[0076] As used herein, the term "carbohydrate" generally refers to
aldehyde or ketone compounds substituted with multiple hydroxyl
groups, of the general formula (CH.sub.2O).sub.n, wherein n is
3-30, as well as their oligomers and polymers. The carbohydrates of
the present invention can, in addition, be substituted or
deoxygenated at one or more positions. Carbohydrates, as used
herein, encompass unmodified carbohydrates, carbohydrate
derivatives, substituted carbohydrates, and modified carbohydrates.
As used herein, the phrases "carbohydrate derivatives",
"substituted carbohydrate", and "modified carbohydrates" are
synonymous. Modified carbohydrate means any carbohydrate wherein at
least one atom has been added, removed, substituted, or
combinations thereof. Thus, carbohydrate derivatives or substituted
carbohydrates include substituted and unsubstituted
monosaccharides, disaccharides, oligosaccharides, and
polysaccharides. The carbohydrate derivatives or substituted
carbohydrates optionally can be deoxygenated at any corresponding
C-position, and/or substituted with one or more moieties such as
hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino,
amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino,
alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl,
sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido,
phosphonyl, phosphinyl, phosphoryl, phosphino, thioester,
thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, or
any other viable group provided the carbohydrate derivative or
substituted carbohydrate functions to improve the sweet taste of
the sweetness enhanced sweetener composition.
[0077] Non-limiting examples of carbohydrates in embodiments of
this invention include tagatose, trehalose, galactose, rhamnose,
cyclodextrin (e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, and glucose syrup. Additionally, the
carbohydrates as used herein may be in either the D- or
L-configuration.
[0078] The term "polyol", as used herein, refers to a molecule that
contains more than one hydroxyl group. A polyol may be a diol,
triol, or a tetraol which contain 2, 3, and 4 hydroxyl groups,
respectively. A polyol also may contain more than four hydroxyl
groups, such as a pentaol, hexaol, heptaol, or the like, which
contain, 5, 6, or 7 hydroxyl groups, respectively. Additionally, a
polyol also may be a sugar alcohol, polyhydric alcohol, or
polyalcohol which is a reduced form of carbohydrate, wherein the
carbonyl group (aldehyde or ketone, reducing sugar) has been
reduced to a primary or secondary hydroxyl group.
[0079] Non-limiting examples of sweet taste improving polyol
additives in embodiments of this invention include erythritol,
maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt,
propylene glycol, glycerol (glycerine), threitol, galactitol,
reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides,
reduced gentio-oligosaccharides, reduced maltose syrup, reduced
glucose syrup, and sugar alcohols or any other carbohydrates
capable of being reduced which do not adversely affect the taste of
the sweetness enhanced sweetener composition.
[0080] Suitable sweet taste improving amino acid additives for use
in embodiments of this invention include, but are not limited to,
aspartic acid, arginine, glycine, glutamic acid, proline,
threonine, theanine, cysteine, cystine, alanine, valine, tyrosine,
leucine, isoleucine, asparagine, serine, lysine, histidine,
ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-,
or gamma-isomers), glutamine, hydroxyproline, taurine, norvaline,
sarcosine, and their salt forms such as sodium or potassium salts
or acid salts. The sweet taste improving amino acid additives also
may be in the D- or L-configuration and in the mono-, di-, or
tri-form of the same or different amino acids. Additionally, the
amino acids may be .alpha.-, .beta.-, .gamma.-, .delta.-, and
.epsilon.-isomers if appropriate. Combinations of the foregoing
amino acids and their corresponding salts (e.g., sodium, potassium,
calcium, magnesium salts or other alkali or alkaline earth metal
salts thereof, or acid salts) also are suitable sweet taste
improving additives in embodiments of this invention. The amino
acids may be natural or synthetic. The amino acids also may be
modified. Modified amino acid refers to any amino acid wherein at
least one atom has been added, removed, substituted, or
combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid,
or N-methyl amino acid). Non-limiting examples of modified amino
acids include amino acid derivatives such as trimethyl glycine,
N-methyl-glycine, and N-methyl-alanine. As used herein, amino acids
encompass both modified and unmodified amino acids. As used herein,
modified amino acid also may encompass peptides and polypeptides
(e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides)
such as glutathione and L-alanyl-L-glutamine.
[0081] Suitable sweet taste improving polyamino acid additives
include poly-L-aspartic acid, poly-L-lysine (e.g.,
poly-L-.alpha.-lysine or poly-L-.epsilon.-lysine), poly-L-ornithine
(e.g., poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine),
poly-L-arginine, other polymeric forms of amino acids, and salt
forms thereof (e.g., magnesium, calcium, potassium, or sodium salts
such as L-glutamic acid mono sodium salt). The sweet taste
improving polyamino acid additives also may be in the D- or
L-configuration. Additionally, the polyamino acids may be .alpha.-,
.beta.-, .gamma.-, .delta.-, and .epsilon.-isomers if appropriate.
Combinations of the foregoing polyamino acids and their
corresponding salts (e.g., sodium, potassium, calcium, magnesium
salts or other alkali or alkaline earth metal salts thereof or acid
salts) also are suitable sweet taste improving additives in
embodiments of this invention. The polyamino acids described herein
also may comprise co-polymers of different amino acids. The
polyamino acids may be natural or synthetic. The polyamino acids
also may be modified, such that at least one atom has been added,
removed, substituted, or combinations thereof (e.g., N-alkyl
polyamino acid or N-acyl polyamino acid). As used herein, polyamino
acids encompass both modified and unmodified polyamino acids. In
accordance with particular embodiments, modified polyamino acids
include, but are not limited to polyamino acids of various
molecular weights (MW), such as poly-L-.alpha.-lysine with a MW of
1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW
of 300,000.
[0082] Suitable sweet taste improving sugar acid additives for use
in embodiments of this invention include, but are not limited to,
aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric,
galactaric, galacturonic, and their salts (e.g., sodium, potassium,
calcium, magnesium salts or other physiologically acceptable
salts), and combinations thereof.
[0083] Suitable sweet taste improving nucleotide additives for use
in embodiments of this invention include, but are not limited to,
inosine monophosphate (IMP), guanosine monophosphate (GMP),
adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil
monophosphate (UMP), inosine diphosphate, guanosine diphosphate,
adenosine diphosphate, cytosine diphosphate, uracil diphosphate,
inosine triphosphate, guanosine triphosphate, adenosine
triphosphate, cytosine triphosphate, uracil triphosphate, and their
alkali or alkaline earth metal salts, and combinations thereof. The
nucleotides described herein also may comprise nucleotide-related
additives, such as nucleosides or nucleic acid bases (e.g.,
guanine, cytosine, adenine, thymine, uracil).
[0084] Suitable sweet taste improving organic acid additives
include any compound which comprises a --COOH moiety. Suitable
sweet taste improving organic acid additives for use in embodiments
of this invention include, but are not limited to, C2-C30
carboxylic acids, substituted hydroxyl C1-C30 carboxylic acids,
benzoic acid, substituted benzoic acids (e.g. 2,4-dihydroxybenzoic
acid), substituted cinnamic acids, hydroxyacids, substituted
hydroxybenzoic acids, substituted cyclohexyl carboxylic acids,
tannic acid, lactic acid, tartaric acid, citric acid, gluconic
acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic
acid, fruitaric acid (a blend of malic, fumaric, and tartaric
acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid,
salicylic acid, creatine, glucosamine hydrochloride, glucono delta
lactone, caffeic acid, bile acids, acetic acid, ascorbic acid,
alginic acid, erythorbic acid, polyglutamic acid, and their alkali
or alkaline earth metal salt derivatives thereof. In addition, the
sweet taste improving organic acid additives also may be in either
the D- or L-configuration.
[0085] Suitable sweet taste improving organic acid salt additives
include, but are not limited to, sodium, calcium, potassium, and
magnesium salts of all organic acids, such as salts of citric acid,
malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium
lactate), alginic acid (e.g., sodium alginate), ascorbic acid
(e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or
potassium benzoate), and adipic acid. The examples of the sweet
taste improving organic acid salt additives described optionally
may be substituted with one or more of the following moieties
selected from the group consisting of hydrogen, alkyl, alkenyl,
alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido,
carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy,
aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl,
sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl,
phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride,
oximino, hydrazino, carbamyl, phospho, phosphonato, and any other
viable group, provided the substituted organic acid salt additive
functions to improve the sweet taste of the sweetness enhanced
sweetener composition.
[0086] Suitable sweet taste improving inorganic acid additives for
use in embodiments of this invention include, but are not limited
to, phosphoric acid, phosphorous acid, polyphosphoric acid,
hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen
phosphate, and their corresponding alkali or alkaline earth metal
salts thereof.
[0087] Suitable sweet taste improving bitter compound additives for
use in embodiments of this invention include, but are not limited
to, caffeine, quinine, urea, bitter orange oil, naringin, quassia,
and salts thereof.
[0088] Suitable sweet taste improving flavorant and flavoring
ingredient additives for use in embodiments of this invention may
include, but are not limited to, vanillin, vanilla extract, mango
extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond,
menthol (including menthol without mint), grape skin extract, and
grape seed extract. "Flavorant" and "flavoring ingredient" are
synonymous, and include natural or synthetic substances or
combinations thereof. Flavorants also include any other substance
which imparts flavor, and may include natural or non-natural
(synthetic) substances which are safe for human or animals when
used in a generally accepted range. Non-limiting examples of
proprietary flavorants may include Dohler.TM. Natural Flavoring
Sweetness Enhancer K14323 (Dohler.TM., Darmstadt, Germany),
Symrise.TM. Natural Flavor Mask for Sweeteners 161453 and 164126
(Symrise, Holzminden.TM., Germany), Natural Advantage.TM.
Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage.TM.,
Freehold, N.J., U.S.A.), and Sucramask.TM. (Creative Research
Management, Stockton, Calif., U.S.A.).
[0089] Suitable sweet taste improving polymer additives for use in
embodiments of this invention may include, but are not limited to,
chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic
acid, starch, food hydrocolloid or crude extracts thereof (e.g.,
gum acacia senegal (Fibergum.TM.), gum acacia seyal, carageenan),
poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.epsilon.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine),
polyarginine, polypropylene glycol, polyethylene glycol,
poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic
acid, polyethyleneimine, alginic acid, sodium alginate, propylene
glycol alginate, sodium hexametaphosphate (SHMP) and its salts, and
sodium polyethyleneglycolalginate and other cationic and anionic
polymers.
[0090] Suitable sweet taste improving protein or protein
hydrolysate additives for use in embodiments of this invention
include, but are not limited to, bovine serum albumin (BSA), whey
protein (including fractions or concentrates thereof such as 90%
instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey
protein, and 80% whey protein concentrate), soluble rice protein,
soy protein, protein isolates, protein hydrolysates, reaction
products of protein hydrolysates, glycoproteins, and/or
proteoglycans containing amino acids (e.g., glycine, alanine,
serine, threonine, asparagine, glutamine, arginine, valine,
isoleucine, leucine, norvaline, methionine, proline, tyrosine,
hydroxyproline, and the like), collagen (e.g., gelatin), partially
hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen
hydrolysates (e.g., porcine collagen hydrolysate).
[0091] Suitable sweet taste improving surfactant additives for use
in embodiments of this invention include, but are not limited to,
polysorbates (e.g., polyoxyethylene sorbitan monooleate
(polysorbate 80), polysorbate 20, polysorbate 60), sodium
dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl
sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium
chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium
bromide, sodium cholate, carbamoyl, choline chloride, sodium
glycocholate, sodium taurodeoxycholate, lauric arginate, sodium
stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate
esters, sucrose stearate esters, sucrose palmitate esters, sucrose
laurate esters, and other emulsifiers, and the like.
[0092] Suitable sweet taste improving flavonoid additives for use
in embodiments of this invention generally are classified as
flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or
anthocyanidins. Non-limiting examples of flavonoid additives
include catechins (e.g., green tea extracts such as Polyphenon.TM.
60, Polyphenon.TM. 30, and Polyphenon.TM. 25 (Mitsui Norin Co.,
Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin
Sanmelin.TM. AO (San-Ei Gen F.F.I., Inc., Osaka, Japan)),
neohesperidin, naringin, and the like.
[0093] Suitable sweet taste improving alcohol additives for use in
embodiments of this invention include, but are not limited to,
ethanol.
[0094] Suitable sweet taste improving astringent compound additives
include, but are not limited to, tannic acid, europium chloride
(EuCl.sub.3), gadolinium chloride (GdCl.sub.3), terbium chloride
(TbCl.sub.3), alum, tannic acid, and polyphenols (e.g., tea
polyphenols).
[0095] Suitable sweet taste improving vitamins include nicotinamide
(Vitamin B3) and pyridoxal hydrochloride (Vitamin B6).
[0096] The sweet taste improving compositions also may comprise
other natural and/or synthetic high-potency sweeteners. For
example, wherein the sweetener composition comprises at least one
NHPS, the at least one sweet taste improving composition may
comprise a synthetic high-potency sweetener, non-limiting examples
of which include sucralose, potassium acesulfame, aspartame,
alitame, saccharin, neohesperidin dihydrochalcone, cyclamate,
neotame,
N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester,
N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe-
nylalanine 1-methyl ester,
N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester, salts thereof, and the like.
[0097] The sweet taste improving compositions also may be in salt
form which may be obtained using standard procedures well known in
the art. The term "salt" also refers to complexes that retain the
desired chemical activity of the sweet taste improving compositions
of the present invention and are safe for human or animal
consumption in a generally acceptable range. Alkali metal (for
example, sodium or potassium) or alkaline earth metal (for example,
calcium or magnesium) salts also can be made. Salts also may
include combinations of alkali and alkaline earth metals.
Non-limiting examples of such salts are (a) acid addition salts
formed with inorganic acids and salts formed with organic acids;
(b) base addition salts formed with metal cations such as calcium,
bismuth, barium, magnesium, aluminum, copper, cobalt, nickel,
cadmium, sodium, potassium, and the like, or with a cation formed
from ammonia, N,N-dibenzylethylenediamine, D-glucosamine,
tetraethylammonium, or ethylenediamine; or (c) combinations of (a)
and (b). Thus, any salt forms which may be derived from the sweet
taste improving compositions may be used with the embodiments of
the present invention as long as the salts of the sweet taste
improving additives do not adversely affect the taste of the
sweetness enhanced sweetener compositions or the orally ingestible
compositions comprising the sweetness enhanced sweetener
compositions. The salt forms of the additives can be added to the
sweetness enhanced sweetener compositions in the same amounts as
their acid or base forms.
[0098] In particular embodiments, suitable sweet taste improving
inorganic salts useful as sweet taste improving additives include,
but are not limited to, sodium chloride, potassium chloride, sodium
sulfate, potassium citrate, europium chloride (EuCl.sub.3),
gadolinium chloride (GdCl.sub.3), terbium chloride (TbCl.sub.3),
magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic
sodium or potassium salts of phosphoric acid (e.g., inorganic
phosphates), salts of hydrochloric acid (e.g., inorganic
chlorides), sodium carbonate, sodium bisulfate, and sodium
bicarbonate. Furthermore, in particular embodiments, suitable
organic salts useful as sweet taste improving additives include,
but are not limited to, choline chloride, alginic acid sodium salt
(sodium alginate), glucoheptonic acid sodium salt, gluconic acid
sodium salt (sodium gluconate), gluconic acid potassium salt
(potassium gluconate), guanidine HCl, glucosamine HCl, monosodium
glutamate (MSG), adenosine monophosphate salt, magnesium gluconate,
potassium tartrate (monohydrate), and sodium tartrate
(dihydrate).
[0099] It has been discovered that combinations of the sweetness
enhanced sweetener compositions and at least one sweet taste
improving composition improve the temporal profile and/or flavor
profile, including the osmotic taste, to be more sugar-like. One of
ordinary skill in the art, with the teachings of the present
invention, may arrive at all the possible combinations of sweetness
enhanced sweetener compositions and sweet taste improving
compositions. For example, non-limiting combinations of the
sweetness enhanced sweetener compositions and sweet taste improving
compositions include: [0100] 1. a sweetness enhanced sweetener
composition and at least one carbohydrate; [0101] 2. a sweetness
enhanced sweetener composition and at least one polyol; [0102] 3. a
sweetness enhanced sweetener composition and at least one amino
acid; [0103] 4. a sweetness enhanced sweetener composition and at
least one other sweet taste improving additive; [0104] 5. a
sweetness enhanced sweetener composition, at least one
carbohydrate, at least one polyol, at least one amino acid, and at
least one other sweet taste improving additive; [0105] 6. a
sweetness enhanced sweetener composition, at least one
carbohydrate, and at least one polyol; [0106] 7. a sweetness
enhanced sweetener composition, at least one carbohydrate, and at
least one amino acid; [0107] 8. a sweetness enhanced sweetener
composition, at least one carbohydrate, and at least one other
sweet taste improving additive; [0108] 9. a sweetness enhanced
sweetener composition, at least one polyol, and at least one amino
acid; [0109] 10. a sweetness enhanced sweetener composition, at
least one polyol, and at least one other sweet taste improving
additive; [0110] 11. a sweetness enhanced sweetener composition, at
least one amino acid, and at least one other sweet taste improving
additive; [0111] 12. a sweetness enhanced sweetener composition, at
least one carbohydrate, at least one polyol, and at least one amino
acid; [0112] 13. a sweetness enhanced sweetener composition, at
least one carbohydrate, at least one polyol, and at least one other
sweet taste improving additive; [0113] 14. a sweetness enhanced
sweetener composition, at least one polyol, at least one amino
acid, and at least one other sweet taste improving additive; and
[0114] 15. a sweetness enhanced sweetener composition, at least one
carbohydrate, at least one amino acid, and at least one other sweet
taste improving additive.
[0115] These fifteen major combinations further may be broken down
into further combinations in order to improve the overall taste of
the sweetness enhanced sweetener composition or the orally
ingestible compositions comprising the sweetness enhanced sweetener
composition.
[0116] As explained above, the sweet taste improving composition is
selected from the group consisting of polyols, carbohydrates, amino
acids, other sweet taste improving additives, and combinations
thereof. The other sweet taste improving additives useful in
embodiments of this invention are described hereinabove. In one
embodiment, a single sweet taste improving composition may be used
with a sweetness enhanced sweetener composition. In another
embodiment, one or more sweet taste improving compositions may be
used with a sweetness enhanced sweetener composition. Thus,
non-limiting examples of sweet taste improving composition
combinations for embodiments of this invention include: [0117] i.
at least one polyol, at least one carbohydrate, at least one amino
acid, and at least one other sweet taste improving additive; [0118]
ii. at least one polyol, at least one carbohydrate, and at least
one other sweet taste improving additive; [0119] iii. at least one
polyol and at least one other sweet taste improving additive;
[0120] iv. at least one polyol and at least one carbohydrate;
[0121] v. at least one carbohydrate and at least one other sweet
taste improving additive; [0122] vi. at least one polyol and at
least one amino acid; [0123] vii. at least one carbohydrate and at
least one amino acid; [0124] viii. at least one amino acid and at
least one other sweet taste improving additive.
[0125] Other sweet taste improving composition combinations in
accordance with embodiments of this invention include: [0126] 1. at
least one polyol, at least one carbohydrate, and at least one amino
acid; [0127] 2. at least one polyol, at least one carbohydrate, and
at least one polyamino acid; [0128] 3. at least one polyol, at
least one carbohydrate, and at least one sugar acid; [0129] 4. at
least one polyol, at least one carbohydrate, and at least one
nucleotide; [0130] 5. at least one polyol, at least one
carbohydrate, and at least one organic acid; [0131] 6. at least one
polyol, at least one carbohydrate, and at least one inorganic acid;
[0132] 7. at least one polyol, at least one carbohydrate, and at
least one bitter compound; [0133] 8. at least one polyol, at least
one carbohydrate, and at least one flavorant or flavoring
ingredient; [0134] 9. at least one polyol, at least one
carbohydrate, and at least one polymer; [0135] 10. at least one
polyol, at least one carbohydrate, and at least one protein or
protein hydrolysate or protein or protein hydrolysate with low
molecular weight amino acid; [0136] 11. at least one polyol, at
least one carbohydrate, and at least one surfactant; [0137] 12. at
least one polyol, at least one carbohydrate, and at least one
flavonoid; [0138] 13. at least one polyol, at least one
carbohydrate, and at least one alcohol; [0139] 14. at least one
polyol, at least one carbohydrate, and at least one emulsifier;
[0140] 15. at least one polyol, at least one carbohydrate, and at
least one inorganic salt, [0141] 16. at least one polyol, at least
one carbohydrate, and at least one organic salt, [0142] 17. at
least one polyol, at least one carbohydrate, and at least one amino
acid, and at least one other sweet taste improving additive; [0143]
18. at least one polyol, at least one carbohydrate, and at least
one polyamino acid, and at least one other sweet taste improving
additive; [0144] 19. at least one polyol, at least one
carbohydrate, and at least one sugar acid, and at least one other
sweet taste improving additive; [0145] 20. at least one polyol, at
least one carbohydrate, and at least one nucleotide, and at least
one other sweet taste improving additive; [0146] 21. at least one
polyol, at least one carbohydrate, and at least one organic acid,
and at least one other sweet taste improving additive; [0147] 22.
at least one polyol, at least one carbohydrate, and at least one
inorganic acid, and at least one other sweet taste improving
additive; [0148] 23. at least one polyol, at least one
carbohydrate, and at least one bitter compound, and at least one
other sweet taste improving additive; [0149] 24. at least one
polyol, at least one carbohydrate, and at least one flavorant or
flavoring ingredient, and at least one other sweet taste improving
additive; [0150] 25. at least one polyol, at least one
carbohydrate, and at least one polymer, and at least one other
sweet taste improving additive; [0151] 26. at least one polyol, at
least one carbohydrate, and at least one protein or protein
hydrolysate, and at least one other sweet taste improving additive;
[0152] 27. at least one polyol, at least one carbohydrate, and at
least one surfactant, and at least one other sweet taste improving
additive; [0153] 28. at least one polyol, at least one
carbohydrate, and at least one flavonoid, and at least one other
sweet taste improving additive; [0154] 29. at least one polyol, at
least one carbohydrate, and at least one alcohol, and at least one
other sweet taste improving additive; [0155] 30. at least one
polyol, at least one carbohydrate, at least one amino acid, and at
least one polyamino acid; [0156] 31. at least one polyol, at least
one carbohydrate, at least one amino acid, at least one polyamino
acid, and at least one sugar acid; [0157] 32. at least one polyol,
at least one carbohydrate, at least one amino acid, at least one
polyamino acid, at least one sugar acid, and at least one
nucleotide; [0158] 33. at least one polyol, at least one
carbohydrate, at least one amino acid, at least one polyamino acid,
at least one sugar acid, at least one nucleotide, and at least one
organic acid; [0159] 34. at least one polyol, at least one
carbohydrate, at least one amino acid, at least one polyamino acid,
at least one sugar acid, at least one nucleotide, at least one
organic acid, and at least one inorganic acid; [0160] 35. at least
one polyol, at least one carbohydrate, at least one amino acid, at
least one polyamino acid, at least one sugar acid, at least one
nucleotide, at least one organic acid, at least one inorganic acid,
and at least one bitter compound; [0161] 36. at least one polyol,
at least one carbohydrate, at least one amino acid, at least one
polyamino acid, at least one sugar acid, at least one nucleotide,
at least one organic acid, at least one inorganic acid, at least
one bitter compound, and at least one polymer; [0162] 37. at least
one polyol, at least one carbohydrate, at least one amino acid, at
least one polyamino acid, at least one sugar acid, at least one
nucleotide, at least one organic acid, at least one inorganic acid,
at least one bitter compound, at least one polymer, and at least
one protein or protein hydrolysate; [0163] 38. at least one polyol,
at least one carbohydrate, at least one amino acid, at least one
polyamino acid, at least one sugar acid, at least one nucleotide,
at least one organic acid, at least one inorganic acid, at least
one bitter compound, at least one polymer, at least one protein or
protein hydrolysate, and at least one surfactant; [0164] 39. at
least one polyol, at least one carbohydrate, at least one amino
acid, at least one polyamino acid, at least one sugar acid, at
least one nucleotide, at least one organic acid, at least one
inorganic acid, at least one bitter compound, at least one polymer,
at least one protein or protein hydrolysate, at least one
surfactant, and at least one flavonoid; [0165] 40. at least one
polyol, at least one carbohydrate, at least one amino acid, at
least one polyamino acid, at least one sugar acid, at least one
nucleotide, at least one organic acid, at least one inorganic acid,
at least one bitter compound, at least one polymer, at least one
protein or protein hydrolysate, at least one surfactant, at least
one flavonoid, and at least one alcohol; [0166] 41. at least one
polyol, at least one carbohydrate, at least one amino acid, and at
least one sugar acid; [0167] 42. at least one polyol, at least one
carbohydrate, at least one amino acid, and at least one nucleotide;
[0168] 43. at least one polyol, at least one carbohydrate, at least
one amino acid, and at least one organic acid; [0169] 44. at least
one polyol, at least one carbohydrate, at least one amino acid, and
at least one inorganic acid; [0170] 45. at least one polyol, at
least one carbohydrate, at least one amino acid, and at least one
bitter compound; [0171] 46. at least one polyol, at least one
carbohydrate, at least one amino acid, and at least one polymer;
[0172] 47. at least one polyol, at least one carbohydrate, at least
one amino acid, and at least one protein or protein hydrolysate;
[0173] 48. at least one polyol, at least one carbohydrate, at least
one amino acid, and at least one surfactant; [0174] 49. at least
one polyol, at least one carbohydrate, at least one amino acid, and
at least one flavonoid; [0175] 50. at least one polyol, at least
one carbohydrate, at least one amino acid, and at least one
alcohol; [0176] 51. at least one polyol, at least one carbohydrate,
at least one polyamino acid, and at least one sugar acid; [0177]
52. at least one polyol, at least one carbohydrate, at least one
polyamino acid, and at least one nucleotide; [0178] 53. at least
one polyol, at least one carbohydrate, at least one polyamino acid,
and at least one organic acid; [0179] 54. at least one polyol, at
least one carbohydrate, at least one polyamino acid, and at least
one inorganic acid; [0180] 55. at least one polyol, at least one
carbohydrate, at least one polyamino acid, and at least one bitter
compound; [0181] 56. at least one polyol, at least one
carbohydrate, at least one polyamino acid, and at least one
polymer; [0182] 57. at least one polyol, at least one carbohydrate,
at least one polyamino acid, and at least one protein or protein
hydrolysate; [0183] 58. at least one polyol, at least one
carbohydrate, at least one polyamino acid, and at least one
surfactant; [0184] 59. at least one polyol, at least one
carbohydrate, at least one polyamino acid, and at least one
flavonoid; [0185] 60. at least one polyol, at least one
carbohydrate, at least one polyamino acid, and at least one
alcohol; [0186] 61. at least one polyol, at least one carbohydrate,
at least one sugar acid, and at least one nucleotide; [0187] 62. at
least one polyol, at least one carbohydrate, at least one sugar
acid, and at least one organic acid; [0188] 63. at least one
polyol, at least one carbohydrate, at least one sugar acid, and at
least one inorganic acid; [0189] 64. at least one polyol, at least
one carbohydrate, at least one sugar acid, and at least one bitter
compound; [0190] 65. at least one polyol, at least one
carbohydrate, at least one sugar acid, and at least one polymer;
[0191] 66. at least one polyol, at least one carbohydrate, at least
one sugar acid, and at least one protein or protein hydrolysate;
[0192] 67. at least one polyol, at least one carbohydrate, at least
one sugar acid, and at least one surfactant; [0193] 68. at least
one polyol, at least one carbohydrate, at least one sugar acid, and
at least one flavonoid; [0194] 69. at least one polyol, at least
one carbohydrate, at least one sugar acid, and at least one
alcohol; [0195] 70. at least one polyol, at least one carbohydrate,
at least one nucleotide, and at least one organic acid; [0196] 71.
at least one polyol, at least one carbohydrate, at least one
nucleotide, and at least one inorganic acid; [0197] 72. at least
one polyol, at least one carbohydrate, at least one nucleotide, and
at least one bitter compound; [0198] 73. at least one polyol, at
least one carbohydrate, at least one nucleotide, and at least one
polymer; [0199] 74. at least one polyol, at least one carbohydrate,
at least one nucleotide, and at least one protein or protein
hydrolysate; [0200] 75. at least one polyol, at least one
carbohydrate, at least one nucleotide, and at least one surfactant;
[0201] 76. at least one polyol, at least one carbohydrate, at least
one nucleotide, and at least one flavonoid; [0202] 77. at least one
polyol, at least one carbohydrate, at least one nucleotide, and at
least one alcohol; [0203] 78. at least one polyol, at least one
carbohydrate, at least one organic acid, and at least one inorganic
acid; [0204] 79. at least one polyol, at least one carbohydrate, at
least one organic acid, and at least one bitter compound; [0205]
80. at least one polyol, at least one carbohydrate, at least one
organic acid, and at least one polymer; [0206] 81. at least one
polyol, at least one carbohydrate, at least one organic acid, and
at least one protein or protein hydrolysate; [0207] 82. at least
one polyol, at least one carbohydrate, at least one organic acid,
and at least one surfactant; [0208] 83. at least one polyol, at
least one carbohydrate, at least one organic acid, and at least one
flavonoid; [0209] 84. at least one polyol, at least one
carbohydrate, at least one organic acid, and at least one alcohol;
[0210] 85. at least one polyol, at least one carbohydrate, at least
one inorganic acid, and at least one bitter compound; [0211] 86. at
least one polyol, at least one carbohydrate, at least one inorganic
acid, and at least one polymer; [0212] 87. at least one polyol, at
least one carbohydrate, at least one inorganic acid, and at least
one protein or protein hydrolysate; [0213] 88. at least one polyol,
at least one carbohydrate, at least one inorganic acid, and at
least one surfactant; [0214] 89. at least one polyol, at least one
carbohydrate, at least one inorganic acid, and at least one
flavonoid; [0215] 90. at least one polyol, at least one
carbohydrate, at least one inorganic acid, and at least one
alcohol; [0216] 91. at least one polyol, at least one carbohydrate,
at least one bitter compound, and at least one polymer; [0217] 92.
at least one polyol, at least one carbohydrate, at least one bitter
compound, and at least one protein or protein hydrolysate; [0218]
93. at least one polyol, at least one carbohydrate, at least one
bitter compound, and at least one surfactant; [0219] 94. at least
one polyol, at least one carbohydrate, at least one bitter
compound, and at least one flavonoid; [0220] 95. at least one
polyol, at least one carbohydrate, at least one bitter compound,
and at least one alcohol; [0221] 96. at least one polyol, at least
one carbohydrate, at least one polymer, and at least one protein or
protein hydrolysate; [0222] 97. at least one polyol, at least one
carbohydrate, at least one polymer, and at least one surfactant;
[0223] 98. at least one polyol, at least one carbohydrate, at least
one polymer, and at least one flavonoid; [0224] 99. at least one
polyol, at least one carbohydrate, at least one polymer, and at
least one alcohol; [0225] 100. at least one polyol, at least one
carbohydrate, at least one protein or protein hydrolysate, and at
least one surfactant; [0226] 101. at least one polyol, at least one
carbohydrate, at least one protein or protein hydrolysate, and at
least one flavonoid; [0227] 102. at least one polyol, at least one
carbohydrate, at least one surfactant, and at least one flavonoid;
[0228] 103. at least one polyol, at least one carbohydrate, at
least one surfactant, and at least one alcohol; and [0229] 104. at
least one polyol, at least one carbohydrate, at least one
flavonoid, and at least one alcohol.
[0230] Other sweet taste improving composition combinations in
accordance with embodiments of this invention include: [0231] 1. at
least one polyol and at least one amino acid; [0232] 2. at least
one polyol and at least one polyamino acid; [0233] 3. at least one
polyol and at least one sugar acid; [0234] 4. at least one polyol
and at least one nucleotide; [0235] 5. at least one polyol and at
least one organic acid; [0236] 6. at least one polyol and at least
one inorganic acid; [0237] 7. at least one polyol and at least one
bitter compound; [0238] 8. at least one polyol and at least one
flavorant or flavoring ingredient; [0239] 9. at least one polyol
and at least one polymer; [0240] 10. at least one polyol and at
least one protein or protein hydrolysate; [0241] 11. at least one
polyol and at least one surfactant; [0242] 12. at least one polyol
and at least one flavonoid; [0243] 13. at least one polyol and at
least one alcohol; [0244] 14. at least one polyol and at least one
emulsifier; [0245] 15. at least one polyol and at least one
inorganic salt; [0246] 16. at least one polyol and at least one
organic salt; [0247] 17. at least one polyol and at least one
protein or protein hydrolysate or mixture of low molecular weight
amino acids; [0248] 18. at least one polyol, at least one amino
acid, and at least one other sweet taste improving additive; [0249]
19. at least one polyol, at least one polyamino acid, and at least
one other sweet taste improving additive; [0250] 20. at least one
polyol, at least one sugar acid, and at least one other sweet taste
improving additive; [0251] 21. at least one polyol, at least one
nucleotide, and at least one other sweet taste improving additive;
[0252] 22. at least one polyol, at least one organic acid, and at
least one other sweet taste improving additive; [0253] 23. at least
one polyol, at least one inorganic acid, and at least one other
sweet taste improving additive; [0254] 24. at least one polyol, at
least one bitter compound, and at least one other sweet taste
improving additive; [0255] 25. at least one polyol, at least one
flavorant or flavoring ingredient, and at least one other sweet
taste improving additive; [0256] 26. at least one polyol, at least
one polymer, and at least one other sweet taste improving additive;
[0257] 27. at least one polyol, at least one protein or protein
hydrolysate, and at least one other sweet taste improving additive;
[0258] 28. at least one polyol, at least one surfactant, and at
least one other sweet taste improving additive; [0259] 29. at least
one polyol, at least one flavonoid, and at least one other sweet
taste improving additive; [0260] 30. at least one polyol, at least
one alcohol, and at least one other sweet taste improving additive;
[0261] 31. at least one polyol, at least one amino acid, and at
least one polyamino acid; [0262] 32. at least one polyol, at least
one amino acid, at least one polyamino acid, and at least one sugar
acid; [0263] 33. at least one polyol, at least one amino acid, at
least one polyamino acid, at least one sugar acid, and at least one
nucleotide; [0264] 34. at least one polyol, at least one amino
acid, at least one polyamino acid, at least one sugar acid, at
least one nucleotide, and at least one organic acid; [0265] 35. at
least one polyol, at least one amino acid, at least one polyamino
acid, at least one sugar acid, at least one nucleotide, at least
one organic acid, and at least one inorganic acid; [0266] 36. at
least one polyol, at least one amino acid, at least one polyamino
acid, at least one sugar acid, at least one nucleotide, at least
one organic acid, at least one inorganic acid, and at least one
bitter compound; [0267] 37. at least one polyol, at least one amino
acid, at least one polyamino acid, at least one sugar acid, at
least one nucleotide, at least one organic acid, at least one
inorganic acid, at least one bitter compound, and at least one
polymer; [0268] 38. at least one polyol, at least one amino acid,
at least one polyamino acid, at least one sugar acid, at least one
nucleotide, at least one organic acid, at least one inorganic acid,
at least one bitter compound, at least one polymer, and at least
one protein or protein hydrolysate; [0269] 39. at least one polyol,
at least one amino acid, at least one polyamino acid, at least one
sugar acid, at least one nucleotide, at least one organic acid, at
least one inorganic acid, at least one bitter compound, at least
one polymer, at least one protein or protein hydrolysate, and at
least one surfactant; [0270] 40. at least one polyol, at least one
amino acid, at least one polyamino acid, at least one sugar acid,
at least one nucleotide, at least one organic acid, at least one
inorganic acid, at least one bitter compound, at least one polymer,
at least one protein or protein hydrolysate, at least one
surfactant, and at least one flavonoid; [0271] 41. at least one
polyol, at least one amino acid, at least one polyamino acid, at
least one sugar acid, at least one nucleotide, at least one organic
acid, at least one inorganic acid, at least one bitter compound, at
least one polymer, at least one protein or protein hydrolysate, at
least one surfactant, at least one flavonoid, and at least one
alcohol; [0272] 42. at least one polyol, at least one amino acid,
and at least one sugar acid; [0273] 43. at least one polyol, at
least one amino acid, and at least one nucleotide; [0274] 44. at
least one polyol, at least one amino acid, and at least one organic
acid; [0275] 45. at least one polyol, at least one amino acid, and
at least one inorganic acid; [0276] 46. at least one polyol, at
least one amino acid, and at least one bitter compound; [0277] 47.
at least one polyol, at least one amino acid, and at least one
polymer; [0278] 48. at least one polyol, at least one amino acid,
and at least one protein or protein hydrolysate; [0279] 49. at
least one polyol, at least one amino acid, and at least one
surfactant; [0280] 50. at least one polyol, at least one amino
acid, and at least one flavonoid; [0281] 51. at least one polyol,
at least one amino acid, and at least one alcohol; [0282] 52. at
least one polyol, at least one polyamino acid, and at least one
sugar acid; [0283] 53. at least one polyol, at least one polyamino
acid, and at least one nucleotide; [0284] 54. at least one polyol,
at least one polyamino acid, and at least one organic acid; [0285]
55. at least one polyol, at least one polyamino acid, and at least
one organic salt; [0286] 56. at least one polyol, at least one
polyamino acid, and at least one inorganic acid; [0287] 57. at
least one polyol, at least one polyamino acid, and at least one
inorganic salt; [0288] 58. at least one polyol, at least one
polyamino acid, and at least one bitter compound; [0289] 59. at
least one polyol, at least one polyamino acid, and at least one
polymer; [0290] 60. at least one polyol, at least one polyamino
acid, and at least one protein or protein hydrolysate; [0291] 61.
at least one polyol, at least one polyamino acid, and at least one
surfactant; [0292] 62. at least one polyol, at least one polyamino
acid, and at least one flavonoid; [0293] 63. at least one polyol,
at least one polyamino acid, and at least one alcohol; [0294] 64.
at least one polyol, at least one sugar acid, and at least one
nucleotide; [0295] 65. at least one polyol, at least one sugar
acid, and at least one organic acid; [0296] 66. at least one
polyol, at least one sugar acid, and at least one inorganic acid;
[0297] 67. at least one polyol, at least one sugar acid, and at
least one bitter compound; [0298] 68. at least one polyol, at least
one sugar acid, and at least one polymer; [0299] 69. at least one
polyol, at least one sugar acid, and at least one protein or
protein hydrolysate; [0300] 70. at least one polyol, at least one
sugar acid, and at least one surfactant; [0301] 71. at least one
polyol, at least one sugar acid, and at least one flavonoid; [0302]
72. at least one polyol, at least one sugar acid, and at least one
alcohol; [0303] 73. at least one polyol, at least one nucleotide,
and at least one organic acid; [0304] 74. at least one polyol, at
least one nucleotide, and at least one inorganic acid; [0305] 75.
at least one polyol, at least one nucleotide, and at least one
bitter compound; [0306] 76. at least one polyol, at least one
nucleotide, and at least one polymer; [0307] 77. at least one
polyol, at least one nucleotide, and at least one protein or
protein hydrolysate; [0308] 78. at least one polyol, at least one
nucleotide, and at least one surfactant; [0309] 79. at least one
polyol, at least one nucleotide, and at least one flavonoid; [0310]
80. at least one polyol, at least one nucleotide, and at least one
alcohol; [0311] 81. at least one polyol, at least one organic acid,
and at least one inorganic acid; [0312] 82. at least one polyol, at
least one organic acid, and at least one bitter compound; [0313]
83. at least one polyol, at least one organic acid, and at least
one polymer; [0314] 84. at least one polyol, at least one organic
acid, and at least one protein or protein hydrolysate; [0315] 85.
at least one polyol, at least one organic acid, and at least one
surfactant; [0316] 86. at least one polyol, at least one organic
acid, and at least one flavonoid; [0317] 87. at least one polyol,
at least one organic acid, and at least one alcohol; [0318] 88. at
least one polyol, at least one inorganic acid, and at least one
bitter compound; [0319] 89. at least one polyol, at least one
inorganic acid, and at least one polymer; [0320] 90. at least one
polyol, at least one inorganic acid, and at least one protein or
protein hydrolysate; [0321] 91. at least one polyol, at least one
inorganic acid, and at least one surfactant; [0322] 92. at least
one polyol, at least one inorganic acid, and at least one
flavonoid; [0323] 93. at least one polyol, at least one inorganic
acid, and at least one alcohol; [0324] 94. at least one polyol, at
least one bitter compound, and at least one polymer; [0325] 95. at
least one polyol, at least one bitter compound, and at least one
protein or protein hydrolysate; [0326] 96. at least one polyol, at
least one bitter compound, and at least one surfactant; [0327] 97.
at least one polyol, at least one bitter compound, and at least one
flavonoid; [0328] 98. at least one polyol, at least one bitter
compound, and at least one alcohol; [0329] 99. at least one polyol,
at least one polymer, and at least one protein or protein
hydrolysate; [0330] 100. at least one polyol, at least one polymer,
and at least one surfactant; [0331] 101. at least one polyol, at
least one polymer, and at least one flavonoid; [0332] 102. at least
one polyol, at least one polymer, and at least one alcohol; [0333]
103. at least one polyol, at least one protein or protein
hydrolysate, and at least one surfactant; [0334] 104. at least one
polyol, at least one protein or protein hydrolysate, and at least
one flavonoid; [0335] 105. at least one polyol, at least one
surfactant, and at least one flavonoid; [0336] 106. at least one
polyol, at least one surfactant, and at least one alcohol; [0337]
107. at least one polyol, at least one flavonoid, and at least one
alcohol; [0338] 108. at least one sweet taste improving additive
and erythritol; [0339] 109. at least one sweet taste improving
additive and maltitol; [0340] 110. at least one sweet taste
improving additive and mannitol; [0341] 111. at least one sweet
taste improving additive and sorbitol; [0342] 112. at least one
sweet taste improving additive and lactitol; [0343] 113. at least
one sweet taste improving additive and xylitol; [0344] 114. at
least one sweet taste improving additive and isomalt; [0345] 115.
at least one sweet taste improving additive and propylene glycol;
[0346] 116. at least one sweet taste improving additive and
glycerol; [0347] 117. at least one sweet taste improving additive
and isomaltulose; [0348] 118. at least one sweet taste improving
additive and reduced isomalto-oligosaccharides; [0349] 119. at
least one sweet taste improving additive and reduced
xylo-oligosaccharides; [0350] 120. at least one sweet taste
improving additive and reduced gentio-oligosaccharides; [0351] 121.
at least one sweet taste improving additive and reduced maltose
syrup; [0352] 122. at least one sweet taste improving additive and
reduced glucose syrup; [0353] 123. at least one sweet taste
improving additive, erythritol, and at least one other polyol;
[0354] 124. at least one sweet taste improving additive, maltitol,
and at least one other polyol; [0355] 125. at least one sweet taste
improving additive, mannitol, and at least one other polyol; [0356]
126. at least one sweet taste improving additive, sorbitol, and at
least one other polyol; [0357] 127. at least one sweet taste
improving additive, lactitol, and at least one other polyol; [0358]
128. at least one sweet taste improving additive, xylitol, and at
least one other polyol; [0359] 129. at least one sweet taste
improving additive, isomalt, and at least one other polyol; [0360]
130. at least one sweet taste improving additive, propylene glycol,
and at least one other polyol; [0361] 131. at least one sweet taste
improving additive, glycerol, and at least one other polyol; [0362]
132. = [0363] 133. at least one sweet taste improving additive,
reduced isomalto-oligosaccharides, and at least one other polyol;
[0364] 134. at least one sweet taste improving additive, reduced
xylo-oligosaccharides, and at least one other polyol; [0365] 135.
at least one sweet taste improving additive, reduced
gentio-oligosaccharides, and at least one other polyol; [0366] 136.
at least one sweet taste improving additive, reduced maltose syrup,
and at least one other polyol; and [0367] 137. at least one sweet
taste improving additive, reduced glucose syrup, and at least one
other polyol.
[0368] Other sweet taste improving composition combinations in
accordance with embodiments of this invention include: [0369] 1. at
least one polyol and tagatose; [0370] 2. at least one polyol and
trehalose; [0371] 3. at least one polyol and galactose; [0372] 4.
at least one polyol and rhamnose; [0373] 5. at least one polyol and
dextrin; [0374] 6. at least one polyol and cyclodextrin; [0375] 7.
at least one polyol and .alpha.-cyclodextrin, .beta.-cyclodextrin,
or .gamma.-cyclodextrin; [0376] 8. at least one polyol and
maltodextrin; [0377] 9. at least one polyol and dextran; [0378] 10.
at least one polyol and sucrose; [0379] 11. at least one polyol and
glucose; [0380] 12. at least one polyol and fructose; [0381] 13. at
least one polyol and threose; [0382] 14. at least one polyol and
arabinose; [0383] 15. at least one polyol and xylose; [0384] 16. at
least one polyol and lyxose; [0385] 17. at least one polyol and
allose; [0386] 18. at least one polyol and altrose; [0387] 19. at
least one polyol and mannose; [0388] 20. at least one polyol and
idose; [0389] 21. at least one polyol and talose; [0390] 22. at
least one polyol and lactose; [0391] 23. at least one polyol and
maltose; [0392] 24. at least one polyol and invert sugar; [0393]
25. at least one polyol and trehalose; [0394] 26. at least one
polyol and isotrehalose; [0395] 27. at least one polyol and
neotrehalose; [0396] 28. at least one polyol and isomaltulose;
[0397] 29. at least one polyol and galactose; [0398] 30. at least
one polyol and beet oligosaccharides; [0399] 31. at least one
polyol and isomalto-oligosaccharides; [0400] 32. at least one
polyol and isomaltose; [0401] 33. at least one polyol and
isomaltotriose; [0402] 34. at least one polyol and panose; [0403]
35. at least one polyol and xylo-oligosaccharides; [0404] 36. at
least one polyol and xylotriose; [0405] 37. at least one polyol and
xylobiose; [0406] 38. at least one polyol and
gentio-oligoscaccharides; [0407] 39. at least one polyol and
gentiobiose; [0408] 40. at least one polyol and gentiotriose;
[0409] 41. at least one polyol and gentiotetraose; [0410] 42. at
least one polyol and sorbose; [0411] 43. at least one polyol and
nigero-oligosaccharides; [0412] 44. at least one polyol and fucose;
[0413] 45. at least one polyol and fructooligosaccharides; [0414]
46. at least one polyol and kestose; [0415] 47. at least one polyol
and nystose; [0416] 48. at least one polyol and maltotetraol;
[0417] 49. at least one polyol and maltotriol; [0418] 50. at least
one polyol and malto-oligosaccharides; [0419] 51. at least one
polyol and maltotriose; [0420] 52. at least one polyol and
maltotetraose; [0421] 53. at least one polyol and maltopentaose;
[0422] 54. at least one polyol and maltohexaose; [0423] 55. at
least one polyol and maltoheptaose; [0424] 56. at least one polyol
and lactulose; [0425] 57. at least one polyol and melibiose; [0426]
58. at least one polyol and raffinose; [0427] 59. at least one
polyol and rhamnose; [0428] 60. at least one polyol and ribose;
[0429] 61. at least one polyol and isomerized liquid sugars; [0430]
62. at least one polyol and high fructose corn syrup (e.g.
HFCS55,HFCS42, or HFCS90) or starch syrup; [0431] 63. at least one
polyol and coupling sugars; [0432] 64. at least one polyol and
soybean oligosaccharides; [0433] 65. at least one polyol and
glucose syrup; [0434] 66. at least one polyol, tagatose, and at
least one other carbohydrate; [0435] 67. at least one polyol,
trehalose, and at least one other carbohydrate; [0436] 68. at least
one polyol, galactose, and at least one other carbohydrate; [0437]
69. at least one polyol, rhamnose, and at least one other
carbohydrate; [0438] 70. at least one polyol, dextrin, and at least
one other carbohydrate; [0439] 71. at least one polyol,
cyclodextrin, and at least one other carbohydrate; [0440] 72. at
least one polyol, .beta.-cyclodextrin, and at least one other
carbohydrate; [0441] 73. at least one polyol, maltodextrin, and at
least one other carbohydrate; [0442] 74. at least one polyol,
dextran, and at least one other carbohydrate; [0443] 75. at least
one polyol, sucrose, and at least one other carbohydrate; [0444]
76. at least one polyol, glucose, and at least one other
carbohydrate; [0445] 77. at least one polyol, fructose, and at
least one other carbohydrate; [0446] 78. at least one polyol,
threose, and at least one other carbohydrate; [0447] 79. at least
one polyol, arabinose, and at least one other carbohydrate; [0448]
80. at least one polyol, xylose, and at least one other
carbohydrate; [0449] 81. at least one polyol, lyxose, and at least
one other carbohydrate; [0450] 82. at least one polyol, allose, and
at least one other carbohydrate; [0451] 83. at least one polyol,
altrose, and at least one other carbohydrate; [0452] 84. at least
one polyol, mannose, and at least one other carbohydrate; [0453]
85. at least one polyol, idose, and at least one other
carbohydrate; [0454] 86. at least one polyol, talose, and at least
one other carbohydrate; [0455] 87. at least one polyol, lactose,
and at least one other carbohydrate; [0456] 88. at least one
polyol, maltose, and at least one other carbohydrate; [0457] 89. at
least one polyol, invert sugar, and at least one other
carbohydrate; [0458] 90. at least one polyol, trehalose, and at
least one other carbohydrate; [0459] 91. at least one polyol,
isotrehalose, and at least one other carbohydrate; [0460] 92. at
least one polyol, neotrehalose, and at least one other
carbohydrate; [0461] 93. at least one polyol, isomaltulose, and at
least one other carbohydrate; [0462] 94. at least one polyol,
galactose, and at least one other carbohydrate; [0463] 95. at least
one polyol, beet oligosaccharides, and at least one other
carbohydrate; [0464] 96. at least one polyol,
isomalto-oligosaccharides, and at least one other carbohydrate;
[0465] 97. at least one polyol, isomaltose, and at least one other
carbohydrate; [0466] 98. at least one polyol, isomaltotriose, and
at least one other carbohydrate; [0467] 99. at least one polyol,
panose, and at least one other carbohydrate; [0468] 100. at least
one polyol, xylo-oligosaccharides, and at least one other
carbohydrate; [0469] 101. at least one polyol, xylotriose, and at
least one other carbohydrate; [0470] 102. at least one polyol,
xylobiose, and at least one other carbohydrate; [0471] 103. at
least one polyol, gentio-oligoscaccharides, and at least one other
carbohydrate; [0472] 104. at least one polyol, gentiobiose, and at
least one other carbohydrate; [0473] 105. at least one polyol,
gentiotriose, and at least one other carbohydrate; [0474] 106. at
least one polyol, gentiotetraose, and at least one other
carbohydrate; [0475] 107. at least one polyol, sorbose, and at
least one other carbohydrate; [0476] 108. at least one polyol,
nigero-oligosaccharides, and at least one other carbohydrate;
[0477] 109. at least one polyol, fucose, and at least one other
carbohydrate; [0478] 110. at least one polyol,
fructooligosaccharides, and at least one other carbohydrate; [0479]
111. at least one polyol, kestose, and at least one other
carbohydrate; [0480] 112. at least one polyol, nystose, and at
least one other carbohydrate; [0481] 113. at least one polyol,
maltotetraol, and at least one other carbohydrate; [0482] 114. at
least one polyol, maltotriol, and at least one other carbohydrate;
[0483] 115. at least one polyol, malto-oligosaccharides, and at
least one other carbohydrate; [0484] 116. at least one polyol,
maltotriose, and at least one other carbohydrate; [0485] 117. at
least one polyol, maltotetraose, and at least one other
carbohydrate; [0486] 118. at least one polyol, maltopentaose, and
at least one other carbohydrate; [0487] 119. at least one polyol,
maltohexaose, and at least one other carbohydrate; [0488] 120. at
least one polyol, maltoheptaose, and at least one other
carbohydrate; [0489] 121. at least one polyol, lactulose, and at
least one other carbohydrate; [0490] 122. at least one polyol,
melibiose, and at least one other carbohydrate; [0491] 123. at
least one polyol, raffinose, and at least one other carbohydrate;
[0492] 124. at least one polyol, rhamnose, and at least one other
carbohydrate; [0493] 125. at least one polyol, ribose, and at least
one other carbohydrate; [0494] 126. at least one polyol, isomerized
liquid sugars, and at least one other carbohydrate; [0495] 127. at
least one polyol, high fructose corn syrup (e.g. HFCS55, HFCS42, or
HFCS90) or starch syrup, and at least one other carbohydrate;
[0496] 128. at least one polyol, coupling sugars, and at least one
other carbohydrate; [0497] 129. at least one polyol, soybean
oligosaccharides, and at least one other carbohydrate; [0498] 130.
at least one polyol, glucose syrup, and at least one other
carbohydrate; [0499] 131. at least one carbohydrate and erythritol;
[0500] 132. at least one carbohydrate and maltitol; [0501] 133. at
least one carbohydrate and mannitol; [0502] 134. at least one
carbohydrate and sorbitol; [0503] 135. at least one carbohydrate
and lactitol; [0504] 136. at least one carbohydrate and xylitol;
[0505] 137. at least one carbohydrate and isomalt; [0506] 138. at
least one carbohydrate and propylene glycol; [0507] 139. at least
one carbohydrate and glycerol; [0508] 140. at least one
carbohydrate and reduced isomalto-oligosaccharides; [0509] 141. at
least one carbohydrate and reduced xylo-oligosaccharides; [0510]
142. at least one carbohydrate and reduced gentio-oligosaccharides;
[0511] 143. at least one carbohydrate and reduced maltose syrup;
[0512] 144. at least one carbohydrate and reduced glucose syrup;
[0513] 145. at least one carbohydrate, erythritol, and at least one
other polyol; [0514] 146. at least one carbohydrate, maltitol, and
at least one other polyol; [0515] 147. at least one carbohydrate,
mannitol, and at least one other polyol; [0516] 148. at least one
carbohydrate, sorbitol, and at least one other polyol; [0517] 149.
at least one carbohydrate, lactitol, and at least one other polyol;
[0518] 150. at least one carbohydrate, xylitol, and at least one
other polyol; [0519] 151. at least one carbohydrate, isomalt, and
at least one other polyol; [0520] 152. at least one carbohydrate,
propylene glycol, and at least one other polyol; [0521] 153. at
least one carbohydrate, glycerol, and at least one other polyol;
[0522] 154. at least one carbohydrate, reduced
isomalto-oligosaccharides, and at least one other polyol; [0523]
155. at least one carbohydrate, reduced xylo-oligosaccharides, and
at least one other polyol; [0524] 156. at least one carbohydrate,
reduced gentio-oligosaccharides, and at least one other polyol;
[0525] 157. at least one carbohydrate, reduced maltose syrup, and
at least one other polyol; and [0526] 158. at least one
carbohydrate, reduced glucose syrup, and at least one other
polyol.
[0527] Other sweet taste improving composition combinations in
accordance with embodiments of this invention include: [0528] 1. at
least one carbohydrate and at least one amino acid; [0529] 2. at
least one carbohydrate and at least one polyamino acid; [0530] 3.
at least one carbohydrate and at least one sugar acid; [0531] 4. at
least one carbohydrate and at least one nucleotide; [0532] 5. at
least one carbohydrate and at least one organic acid; [0533] 6. at
least one carbohydrate and at least one inorganic acid; [0534] 7.
at least one carbohydrate and at least one bitter compound; [0535]
8. at least one carbohydrate and at least one flavorant or
flavoring ingredient; [0536] 9. at least one carbohydrate and at
least one polymer; [0537] 10. at least one carbohydrate and at
least one protein or protein hydrolysate; [0538] 11. at least one
carbohydrate and at least one surfactant; [0539] 12. at least one
carbohydrate and at least one flavonoid; [0540] 13. at least one
carbohydrate and at least one alcohol; [0541] 14. at least one
carbohydrate and at least one protein or protein hydrolysate or
mixture of low molecular weight amino acids; [0542] 15. at least
one carbohydrate and at least one emulsifier; [0543] 16. at least
one carbohydrate and at least one inorganic salt; [0544] 17. at
least one carbohydrate, at least one amino acid, and at least one
other sweet taste improving additive; [0545] 18. at least one
carbohydrate, at least one polyamino acid, and at least one other
sweet taste improving additive; [0546] 19. at least one
carbohydrate, at least one sugar acid, and at least one other sweet
taste improving additive; [0547] 20. at least one carbohydrate, at
least one nucleotide, and at least one other sweet taste improving
additive; [0548] 21. at least one carbohydrate, at least one
organic acid, and at least one other sweet taste improving
additive; [0549] 22. at least one carbohydrate, at least one
inorganic acid, and at least one other sweet taste improving
additive; [0550] 23. at least one carbohydrate, at least one bitter
compound, and at least one other sweet taste improving additive;
[0551] 24. at least one carbohydrate, at least one flavorant or
flavoring ingredient, and at least one other sweet taste improving
additive; [0552] 25. at least one carbohydrate, at least one
polymer, and at least one other sweet taste improving additive;
[0553] 26. at least one carbohydrate, at least one protein or
protein hydrolysate, and at least one other sweet taste improving
additive; [0554] 27. at least one carbohydrate, at least one
surfactant, and at least one other sweet taste improving additive;
[0555] 28. at least one carbohydrate, at least one flavonoid, and
at least one other sweet taste improving additive; [0556] 29. at
least one carbohydrate, at least one alcohol, and at least one
other sweet taste improving additive; [0557] 30. at least one
carbohydrate, at least one amino acid, and at least one polyamino
acid; [0558] 31. at least one carbohydrate, at least one amino
acid, at least one polyamino acid, and at least one sugar acid;
[0559] 32. at least one carbohydrate, at least one amino acid, at
least one polyamino acid, at least one sugar acid, and at least one
nucleotide; [0560] 33. at least one carbohydrate, at least one
amino acid, at least one polyamino acid, at least one sugar acid,
at least one nucleotide, and at least one organic acid; [0561] 34.
at least one carbohydrate, at least one amino acid, at least one
polyamino acid, at least one sugar acid, at least one nucleotide,
at least one organic acid, and at least one inorganic acid; [0562]
35. at least one carbohydrate, at least one amino acid, at least
one polyamino acid, at least one sugar acid, at least one
nucleotide, at least one organic acid, at least one inorganic acid,
and at least one bitter compound; [0563] 36. at least one
carbohydrate, at least one amino acid, at least one polyamino acid,
at least one sugar acid, at least one nucleotide, at least one
organic acid, at least one inorganic acid, at least one bitter
compound, and at least one polymer; [0564] 37. at least one
carbohydrate, at least one amino acid, at least one polyamino acid,
at least one sugar acid, at least one nucleotide, at least one
organic acid, at least one inorganic acid, at least one bitter
compound, at least one polymer, and at least one protein or protein
hydrolysate; [0565] 38. at least one carbohydrate, at least one
amino acid, at least one polyamino acid, at least one sugar acid,
at least one nucleotide, at least one organic acid, at least one
inorganic acid, at least one bitter compound, at least one polymer,
at least one protein or protein hydrolysate, and at least one
surfactant; [0566] 39. at least one carbohydrate, at least one
amino acid, at least one polyamino acid, at least one sugar acid,
at least one nucleotide, at least one organic acid, at least one
inorganic acid, at least one bitter compound, at least one polymer,
at least one protein or protein hydrolysate, at least one
surfactant, and at least one flavonoid; [0567] 40. at least one
carbohydrate, at least one amino acid, at least one polyamino acid,
at least one sugar acid, at least one nucleotide, at least one
organic acid, at least one inorganic acid, at least one bitter
compound, at least one polymer, at least one protein or protein
hydrolysate, at least one surfactant, at least one flavonoid, and
at least one alcohol; [0568] 41. at least one carbohydrate, at
least one amino acid, and at least one sugar acid; [0569] 42. at
least one carbohydrate, at least one amino acid, and at least one
nucleotide; [0570] 43. at least one carbohydrate, at least one
amino acid, and at least one organic acid; [0571] 44. at least one
carbohydrate, at least one amino acid, and at least one inorganic
acid; [0572] 45. at least one carbohydrate, at least one amino
acid, and at least one bitter compound; [0573] 46. at least one
carbohydrate, at least one amino acid, and at least one polymer;
[0574] 47. at least one carbohydrate, at least one amino acid, and
at least one protein or protein hydrolysate; [0575] 48. at least
one carbohydrate, at least one amino acid, and at least one
surfactant; [0576] 49. at least one carbohydrate, at least one
amino acid, and at least one flavonoid; [0577] 50. at least one
carbohydrate, at least one amino acid, and at least one alcohol;
[0578] 51. at least one carbohydrate, at least one polyamino acid,
and at least one sugar acid; [0579] 52. at least one carbohydrate,
at least one polyamino acid, and at least one nucleotide; [0580]
53. at least one carbohydrate, at least one polyamino acid, and at
least one organic acid; [0581] 54. at least one carbohydrate, at
least one polyamino acid, and at least one inorganic acid; [0582]
55. at least one carbohydrate, at least one polyamino acid, and at
least one bitter compound; [0583] 56. at least one carbohydrate, at
least one polyamino acid, and at least one polymer; [0584] 57. at
least one carbohydrate, at least one polyamino acid, and at least
one protein or protein hydrolysate; [0585] 58. at least one
carbohydrate, at least one polyamino acid, and at least one
surfactant; [0586] 59. at least one carbohydrate, at least one
polyamino acid, and at least one flavonoid; [0587] 60. at least one
carbohydrate, at least one polyamino acid, and at least one
alcohol; [0588] 61. at least one carbohydrate, at least one sugar
acid, and at least one nucleotide; [0589] 62. at least one
carbohydrate, at least one sugar acid, and at least one organic
acid; [0590] 63. at least one carbohydrate, at least one sugar
acid, and at least one inorganic acid; [0591] 64. at least one
carbohydrate, at least one sugar acid, and at least one bitter
compound; [0592] 65. at least one carbohydrate, at least one sugar
acid, and at least one polymer; [0593] 66. at least one
carbohydrate, at least one sugar acid, and at least one protein or
protein hydrolysate; [0594] 67. at least one carbohydrate, at least
one sugar acid, and at least one surfactant; [0595] 68. at least
one carbohydrate, at least one sugar acid, and at least one
flavonoid; [0596] 69. at least one carbohydrate, at least one sugar
acid, and at least one alcohol; [0597] 70. at least one
carbohydrate, at least one nucleotide, and at least one organic
acid; [0598] 71. at least one carbohydrate, at least one
nucleotide, and at least one inorganic acid; [0599] 72. at least
one carbohydrate, at least one nucleotide, and at least one bitter
compound; [0600] 73. at least one carbohydrate, at least one
nucleotide, and at least one polymer; [0601] 74. at least one
carbohydrate, at least one nucleotide, and at least one protein or
protein hydrolysate; [0602] 75. at least one carbohydrate, at least
one nucleotide, and at least one surfactant; [0603] 76. at least
one carbohydrate, at least one nucleotide, and at least one
flavonoid; [0604] 77. at least one carbohydrate, at least one
nucleotide, and at least one alcohol; [0605] 78. at least one
carbohydrate, at least one organic acid, and at least one inorganic
acid; [0606] 79. at least one carbohydrate, at least one organic
acid, and at least one bitter compound; [0607] 80. at least one
carbohydrate, at least one organic acid, and at least one polymer;
[0608] 81. at least one carbohydrate, at least one organic acid,
and at least one protein or protein hydrolysate; [0609] 82. at
least one carbohydrate, at least one organic acid, and at least one
surfactant; [0610] 83. at least one carbohydrate, at least one
organic acid, and at least one flavonoid; [0611] 84. at least one
carbohydrate, at least one organic acid, and at least one alcohol;
[0612] 85. at least one carbohydrate, at least one inorganic acid,
and at least one bitter compound; [0613] 86. at least one
carbohydrate, at least one inorganic acid, and at least one
polymer; [0614] 87. at least one carbohydrate, at least one
inorganic acid, and at least one protein or protein hydrolysate;
[0615] 88. at least one carbohydrate, at least one inorganic acid,
and at least one surfactant; [0616] 89. at least one carbohydrate,
at least one inorganic acid, and at least one flavonoid; [0617] 90.
at least one carbohydrate, at least one inorganic acid, and at
least one alcohol; [0618] 91. at least one carbohydrate, at least
one bitter compound, and at least one polymer; [0619] 92. at least
one carbohydrate, at least one bitter compound, and at least one
protein or protein hydrolysate; [0620] 93. at least one
carbohydrate, at least one bitter compound, and at least one
surfactant; [0621] 94. at least one carbohydrate, at least one
bitter compound, and at least one flavonoid; [0622] 95. at least
one carbohydrate, at least one bitter compound, and at least one
alcohol; [0623] 96. at least one carbohydrate, at least one
polymer, and at least one protein or protein hydrolysate; [0624]
97. at least one carbohydrate, at least one polymer, and at least
one surfactant; [0625] 98. at least one carbohydrate, at least one
polymer, and at least one flavonoid; [0626] 99. at least one
carbohydrate, at least one polymer, and at least one alcohol;
[0627] 100. at least one carbohydrate, at least one protein or
protein hydrolysate, and at least one surfactant; [0628] 101. at
least one carbohydrate, at least one protein or protein
hydrolysate, and at least one flavonoid; [0629] 102. at least one
carbohydrate, at least one surfactant, and at least one flavonoid;
[0630] 103. at least one carbohydrate, at least one surfactant, and
at least one alcohol; [0631] 104. at least one carbohydrate, at
least one flavonoid, and at least one alcohol; [0632] 105. at least
one sweet taste improving additive and D-tagatose; [0633] 106. at
least one sweet taste improving additive and trehalose; [0634] 107.
at least one sweet taste improving additive and D-galactose; [0635]
108. at least one sweet taste improving additive and rhamnose;
[0636] 109. at least one sweet taste improving additive and
dextrin; [0637] 110. at least one sweet taste improving additive
and cyclodextrin; [0638] 111. at least one sweet taste improving
additive and .beta.-cyclodextrin; [0639] 112. at least one sweet
taste improving additive and maltodextrin; [0640] 113. at least one
sweet taste improving additive and dextran; [0641] 114. at least
one sweet taste improving additive and sucrose; [0642] 115. at
least one sweet taste improving additive and glucose; [0643] 116.
at least one sweet taste improving additive and fructose; [0644]
117. at least one sweet taste improving additive and threose;
[0645] 118. at least one sweet taste improving additive and
arabinose; [0646] 119. at least one sweet taste improving additive
and xylose; [0647] 120. at least one sweet taste improving additive
and lyxose; [0648] 121. at least one sweet taste improving additive
and allose; [0649] 122. at least one sweet taste improving additive
and altrose; [0650] 123. at least one sweet taste improving
additive and mannose; [0651] 124. at least one sweet taste
improving additive and idose; [0652] 125. at least one sweet taste
improving additive and talose; [0653] 126. at least one sweet taste
improving additive and lactose; [0654] 127. at least one sweet
taste improving additive and maltose; [0655] 128. at least one
sweet taste improving additive and invert sugar; [0656] 129. at
least one sweet taste improving additive and trehalose; [0657] 130.
at least one sweet taste improving additive and isotrehalose;
[0658] 131. at least one sweet taste improving additive and
neotrehalose; [0659] 132. at least one sweet taste improving
additive and isomaltulose; [0660] 133. at least one sweet taste
improving additive and galactose; [0661] 134. at least one sweet
taste improving additive and beet oligosaccharides; [0662] 135. at
least one sweet taste improving additive and
isomalto-oligosaccharides; [0663] 136. at least one sweet taste
improving additive and isomaltose; [0664] 137. at least one sweet
taste improving additive and isomaltotriose; [0665] 138. at least
one sweet taste improving additive and panose; [0666] 139. at least
one sweet taste improving additive and xylo-oligosaccharides;
[0667] 140. at least one sweet taste improving additive and
xylotriose; [0668] 141. at least one sweet taste improving additive
and xylobiose; [0669] 142. at least one sweet taste improving
additive and gentio-oligoscaccharides; [0670] 143. at least one
sweet taste improving additive and gentiobiose; [0671] 144. at
least one sweet taste improving additive and gentiotriose; [0672]
145. at least one sweet taste improving additive and
gentiotetraose; [0673] 146. at least one sweet taste improving
additive and sorbose; [0674] 147. at least one sweet taste
improving additive and nigero-oligosaccharides; [0675] 148. at
least one sweet taste improving additive and fucose; [0676] 149. at
least one sweet taste improving additive and
fructooligosaccharides; [0677] 150. at least one sweet taste
improving additive and kestose; [0678] 151. at least one sweet
taste improving additive and nystose;
[0679] 152. at least one sweet taste improving additive and
maltotetraol; [0680] 153. at least one sweet taste improving
additive and maltotriol; [0681] 154. at least one sweet taste
improving additive and malto-oligosaccharides; [0682] 155. at least
one sweet taste improving additive and maltotriose; [0683] 156. at
least one sweet taste improving additive and maltotetraose; [0684]
157. at least one sweet taste improving additive and maltopentaose;
[0685] 158. at least one sweet taste improving additive and
maltohexaose; [0686] 159. at least one sweet taste improving
additive and maltoheptaose; [0687] 160. at least one sweet taste
improving additive and lactulose; [0688] 161. at least one sweet
taste improving additive and melibiose; [0689] 162. at least one
sweet taste improving additive and raffinose; [0690] 163. at least
one sweet taste improving additive and rhamnose; [0691] 164. at
least one sweet taste improving additive and ribose; [0692] 165. at
least one sweet taste improving additive and isomerized liquid
sugars; [0693] 166. at least one sweet taste improving additive and
high fructose corn syrup (e.g., HFCS55, HFCS42, or HFCS90) or
starch syrup; [0694] 167. at least one sweet taste improving
additive and coupling sugars; [0695] 168. at least one sweet taste
improving additive and soybean oligosaccharides; [0696] 169. at
least one sweet taste improving additive and glucose syrup; [0697]
170. at least one sweet taste improving additive, D-tagatose, and
at least one other carbohydrate; [0698] 171. at least one sweet
taste improving additive, trehalose, and at least one other
carbohydrate; [0699] 172. at least one sweet taste improving
additive, D-galactose, and at least one other carbohydrate; [0700]
173. at least one sweet taste improving additive, rhamnose, and at
least one other carbohydrate; [0701] 174. at least one sweet taste
improving additive, dextrin, and at least one other carbohydrate;
[0702] 175. at least one sweet taste improving additive,
cyclodextrin, and at least one other carbohydrate; [0703] 176. at
least one sweet taste improving additive, .beta.-cyclodextrin, and
at least one other carbohydrate; [0704] 177. at least one sweet
taste improving additive, maltodextrin, and at least one other
carbohydrate; [0705] 178. at least one sweet taste improving
additive, dextran, and at least one other carbohydrate; [0706] 179.
at least one sweet taste improving additive, sucrose, and at least
one other carbohydrate; [0707] 180. at least one sweet taste
improving additive, glucose, and at least one other carbohydrate;
[0708] 181. at least one sweet taste improving additive, fructose,
and at least one other carbohydrate; [0709] 182. at least one sweet
taste improving additive, threose, and at least one other
carbohydrate; [0710] 183. at least one sweet taste improving
additive, arabinose, and at least one other carbohydrate; [0711]
184. at least one sweet taste improving additive, xylose, and at
least one other carbohydrate; [0712] 185. at least one sweet taste
improving additive, lyxose, and at least one other carbohydrate;
[0713] 186. at least one sweet taste improving additive, allose,
and at least one other carbohydrate; [0714] 187. at least one sweet
taste improving additive, altrose, and at least one other
carbohydrate; [0715] 188. at least one sweet taste improving
additive, mannose, and at least one other carbohydrate; [0716] 189.
at least one sweet taste improving additive, idose, and at least
one other carbohydrate; [0717] 190. at least one sweet taste
improving additive, talose, and at least one other carbohydrate;
[0718] 191. at least one sweet taste improving additive, lactose,
and at least one other carbohydrate; [0719] 192. at least one sweet
taste improving additive, maltose, and at least one other
carbohydrate; [0720] 193. at least one sweet taste improving
additive, invert sugar, and at least one other carbohydrate; [0721]
194. at least one sweet taste improving additive, trehalose, and at
least one other carbohydrate; [0722] 195. at least one sweet taste
improving additive, isotrehalose, and at least one other
carbohydrate; [0723] 196. at least one sweet taste improving
additive, neotrehalose, and at least one other carbohydrate; [0724]
197. at least one sweet taste improving additive, isomaltulose, and
at least one other carbohydrate; [0725] 198. at least one sweet
taste improving additive, galactose, and at least one other
carbohydrate; [0726] 199. at least one sweet taste improving
additive, beet oligosaccharides, and at least one other
carbohydrate; [0727] 200. at least one sweet taste improving
additive, isomalto-oligosaccharides, and at least one other
carbohydrate; [0728] 201. at least one sweet taste improving
additive, isomaltose, and at least one other carbohydrate; [0729]
202. at least one sweet taste improving additive, isomaltotriose,
and at least one other carbohydrate; [0730] 203. at least one sweet
taste improving additive, panose, and at least one other
carbohydrate; [0731] 204. at least one sweet taste improving
additive, xylo-oligosaccharides, and at least one other
carbohydrate; [0732] 205. at least one sweet taste improving
additive, xylotriose, and at least one other carbohydrate; [0733]
206. at least one sweet taste improving additive, xylobiose, and at
least one other carbohydrate; [0734] 207. at least one sweet taste
improving additive, gentio-oligoscaccharides, and at least one
other carbohydrate; [0735] 208. at least one sweet taste improving
additive, gentiobiose, and at least one other carbohydrate; [0736]
209. at least one sweet taste improving additive, gentiotriose, and
at least one other carbohydrate; [0737] 210. at least one sweet
taste improving additive, gentiotetraose, and at least one other
carbohydrate; [0738] 211. at least one sweet taste improving
additive, sorbose, and at least one other carbohydrate; [0739] 212.
at least one sweet taste improving additive,
nigero-oligosaccharides, and at least one other carbohydrate;
[0740] 213. at least one sweet taste improving additive, fucose,
and at least one other carbohydrate; [0741] 214. at least one sweet
taste improving additive, fructooligosaccharides, and at least one
other carbohydrate; [0742] 215. at least one sweet taste improving
additive, kestose, and at least one other carbohydrate; [0743] 216.
at least one sweet taste improving additive, nystose, and at least
one other carbohydrate; [0744] 217. at least one sweet taste
improving additive, maltotetraol, and at least one other
carbohydrate; [0745] 218. at least one sweet taste improving
additive, maltotriol, and at least one other carbohydrate; [0746]
219. at least one sweet taste improving additive,
malto-oligosaccharides, and at least one other carbohydrate; [0747]
220. at least one sweet taste improving additive, maltotriose, and
at least one other carbohydrate; [0748] 221. at least one sweet
taste improving additive, maltotetraose, and at least one other
carbohydrate; [0749] 222. at least one sweet taste improving
additive, maltopentaose, and at least one other carbohydrate;
[0750] 223. at least one sweet taste improving additive,
maltohexaose, and at least one other carbohydrate; [0751] 224. at
least one sweet taste improving additive, maltoheptaose, and at
least one other carbohydrate; [0752] 225. at least one sweet taste
improving additive, lactulose, and at least one other carbohydrate;
[0753] 226. at least one sweet taste improving additive, melibiose,
and at least one other carbohydrate; [0754] 227. at least one sweet
taste improving additive, raffinose, and at least one other
carbohydrate; [0755] 228. at least one sweet taste improving
additive, rhamnose, and at least one other carbohydrate; [0756]
229. at least one sweet taste improving additive, ribose, and at
least one other carbohydrate; [0757] 230. at least one sweet taste
improving additive, isomerized liquid sugars, and at least one
other carbohydrate; [0758] 231. at least one sweet taste improving
additive, high fructose corn syrup (e.g. HFCS55, HFCS42, or HFCS90)
or starch syrup, and at least one other carbohydrate; [0759] 232.
at least one sweet taste improving additive, coupling sugars, and
at least one other carbohydrate; [0760] 233. at least one sweet
taste improving additive, soybean oligosaccharides, and at least
one other carbohydrate; and [0761] 234. at least one sweet taste
improving additive, glucose syrup, and at least one other
carbohydrate.
[0762] In another embodiment, the sweetener composition comprises a
sweetness enhanced sweetener composition in combination with a
plurality of sweet taste improving additives, in one embodiment 3
or more sweet taste improving additives, and in another embodiment
4 or more sweet taste improving additives, wherein each sweet taste
improving additive is present in an amount such that no one sweet
taste improving additive imparts a substantial off taste to the
sweetness enhanced sweetener composition. In other words, the
amounts of the sweet taste improving additives in the sweetness
enhanced sweetener composition are balanced so that no one sweet
taste improving additive imparts a substantial off taste to the
sweetness enhanced sweetener composition.
[0763] According to a particular embodiment of this invention, the
sweetness enhanced sweetener composition provided herein comprises
at least one sweet taste improving composition in the sweetness
enhanced sweetener composition in an amount effective for the
sweetness enhanced sweetener composition to impart an osmolarity of
at least 10 mOsmoles/L to an aqueous solution of the sweetness
enhanced sweetener composition, when the sweetness enhanced
sweetener composition is present in the aqueous solution in an
amount sufficient to impart a maximum sweetness intensity
equivalent to that of a 10% aqueous solution of sucrose by weight.
As used herein, "mOsmoles/L" refers to milliosmoles per liter. As
used herein, the maximum sweetness intensity is measured by
combining the effective degree of sweetness of a sweetener in
combination with a sweetness enhancer. According to another
embodiment, the sweetness enhanced sweetener composition comprises
at least one sweet taste improving composition in an amount
effective for the sweetness enhanced sweetener composition to
impart an osmolarity of 10 to 500 mOsmoles/L, 25 to 500 mOsmoles/L,
100 to 500 mOsmoles/L, 200 to 500 mOsmoles/L, or 300 to 500
mOsmoles/L to an aqueous solution of the sweetness enhanced
sweetener composition, when the sweetness enhanced sweetener
composition is present in the aqueous solution in an amount
sufficient to impart a sweetness intensity equivalent to that of a
10% aqueous solution of sucrose by weight. Wherein a plurality of
sweet taste improving compositions are combined with a sweetness
enhanced sweetener composition, the osmolarity and sweetness
imparted is that of the total combination of the plurality of sweet
taste improving compositions and sweetness enhanced sweetener.
[0764] Osmolarity refers to the measure of osmoles of solute per
liter of solution, wherein osmole is equal to the number of moles
of osmotically active particles in an ideal solution (e.g., a mole
of glucose is one osmole), whereas a mole of sodium chloride is two
osmoles (one mole of sodium and one mole of chloride). Thus, in
order to improve in the quality of taste of the sweetness enhanced
sweetener composition, the osmotically active compounds or the
compounds which impart osmolarity must not introduce significant
off taste to the formulation.
[0765] In one embodiment, suitable sweet taste improving
carbohydrate additives for the present invention have a molecular
weight less than or equal to 500 and in one embodiment have a
molecular weight from 50 to 500. In particular embodiments,
suitable carbohydrates with a molecular weight less than or equal
to 500 include, but are not limited to, sucrose, fructose, glucose,
maltose, lactose, mannose, galactose, and tagatose. Generally, in
accordance with desirable embodiments of this invention, a sweet
taste improving carbohydrate additive is present in the sweetener
compositions in an amount from about 1,000 to about 100,000 ppm.
(Throughout this specification, the term ppm means parts per
million by weight or volume. For example, 500 ppm means 500 mg in a
liter.) In accordance with other desirable embodiments of this
invention, a sweet taste improving carbohydrate additive is present
in the sweetened compositions in an amount from about 2,500 to
about 50,000 ppm. In another embodiment, suitable sweet taste
improving carbohydrate additives for imparting osmolarities ranging
from about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, sweet taste improving
carbohydrate additives with a molecular weight ranging from about
50 to about 500.
[0766] In one embodiment, suitable sweet taste improving polyol
additives have a molecular weight less than or equal to 500 and in
one embodiment have a molecular weight from 76 to 500. In
particular embodiments, suitable sweet taste improving polyol
additives with a molecular weight less than or equal to 500
include, but are not limited to, erythritol, glycerol, and
propylene glycol. Generally, in accordance with desirable
embodiments of this invention, a sweet taste improving polyol
additive is present in the sweetener compositions in an amount from
about 100 ppm to about 80,000 ppm. In accordance with other
desirable embodiments of this invention, a sweet taste improving
polyol additive is present in sweetened compositions in an amount
from about 400 to about 80,000 ppm. In a sub-embodiment, suitable
sweet taste improving polyol additives for imparting osmolarities
ranging from about 10 mOsmoles/L to about 500 mOsmoles/L to a
sweetenable composition include, but are not limited to, sweet
taste improving polyol additives with a molecular weight ranging
from about 76 to about 500.
[0767] In accordance with still other desirable embodiments of this
invention, a sweet taste improving polyol additive is present in
sweetener compositions in an amount from about 400 to about 80,000
ppm of the total sweetener composition, more particularly from
about about 5,000 to about 60,000 ppm, and still more particularly
from about 10,000 to about 50,000 ppm.
[0768] Generally, in accordance with another embodiment of this
invention, a suitable sweet taste improving alcohol additive is
present in the sweetener compositions in an amount from about 625
to about 10,000 ppm. In another embodiment, suitable sweet taste
improving alcohol additives for imparting osmolarities ranging from
about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, sweet taste improving
alcohol additives with a molecular weight ranging from about 46 to
about 500. A non-limiting example of sweet taste improving alcohol
additive with a molecular weight ranging from about 46 to about 500
includes ethanol.
[0769] In one embodiment, suitable sweet taste improving amino acid
additives have a molecular weight of less than or equal to 250 and
in one embodiment have a molecular weight from 75 to 250. In
particular embodiments, suitable sweet taste improving amino acid
additives with a molecular weight less than or equal to 250
include, but are not limited to, glycine, alanine, serine, valine,
leucine, isoleucine, proline, hydroxyproline, theanine, and
threonine. In particular embodiments sweet taste improving amino
acid additives include those which are sweet tasting at high
concentrations, but are present in embodiments of this invention at
amounts below or above their sweetness detection thresholds. In
more particular embodiments are mixtures of sweet taste improving
amino acid additives at amounts below or above their sweetness
detection thresholds. Generally, in accordance with desirable
embodiments of this invention, a sweet taste improving amino acid
additive is present in the sweetener compositions in an amount from
about 100 ppm to about 25,000 ppm, more particularly from about
1,000 to about 10,000 ppm, and still more particularly from about
2,500 to about 5,000 ppm. In accordance with other desirable
embodiments of this invention, a sweet taste improving amino acid
additive is present in the sweetened compositions in an amount from
about 250 ppm to about 7,500 ppm. In a sub-embodiment, suitable
sweet taste improving amino acid additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, sweet taste improving amino acid additives with a
molecular weight ranging from about 75 to about 250.
[0770] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving amino acid salt
additive is present in the sweetener composition in an amount from
about 25 to about 10,000 ppm, more particularly from about 1,000 to
about 7,500 ppm, and still more particularly from about 2,500 to
about 5,000 ppm. In another embodiment, suitable sweet taste
improving amino acid salt additives for imparting osmolarities
ranging from about 10 mOsmoles/L to about 500 mOsmoles/L to a
sweetenable composition include, but are not limited to, sweet
taste improving amino acid salt additives with a molecular weight
ranging from about 75 to about 300. Non-limiting examples of sweet
taste improving amino acid salt additives with a molecular weight
ranging from about 75 to about 300 include salts of glycine,
alanine, serine, theanine, and threonine.
[0771] Generally, in accordance with still another embodiment of
this invention, a suitable sweet taste improving protein or protein
hydrolysate additive is present in the the sweetener composition in
an amount from about 200 to about 50,000 ppm. In another
embodiment, suitable sweet taste improving protein or protein
hydrolysate additives for imparting osmolarities ranging from about
10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition
include, but are not limited to, sweet taste improving protein or
protein hydrolysate additives with a molecular weight ranging from
about 75 to about 300. Non-limiting examples of sweet taste
improving protein or protein hydrolysate additives with a molecular
weight ranging from about 75 to about 300 include proteins or
protein hydrolysates containing glycine, alanine, serine, and
threonine.
[0772] Generally, in accordance with another embodiment of this
invention, a suitable sweet taste improving inorganic acid additive
is present in the sweetener composition in an amount from about 25
to about 5,000 ppm. In another embodiment, suitable sweet taste
improving inorganic acid additives for imparting osmolarities
ranging from about 10 mOsmoles/L to about 500 mOsmoles/L to a
sweetenable composition include, but are not limited to, phosphoric
acid, HCl, and H.sub.2SO.sub.4 and any other inorganic acid
additives which are safe for human or animal consumption when used
in a generally acceptable range. In a sub-embodiment, suitable
sweet taste improving inorganic acid additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, sweet taste improving inorganic acid additives with a
molecular weight range from about 36 to about 98.
[0773] Generally, in accordance with still another embodiment of
this invention, a suitable sweet taste improving inorganic acid
salt additive is present in the sweetener composition in an amount
from about 25 to about 5,000 ppm. In another embodiment, suitable
sweet taste improving inorganic acid salt additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, salts of inorganic acids, for example sodium,
potassium, calcium, and magnesium salts of phosphoric acid or
hydrochloric acid, and any other alkali or alkaline earth metal
salts of other inorganic acids (e.g., sodium bisulfate) which are
safe for human or animal consumption when used in a generally
acceptable range. In a sub-embodiment, suitable suitable sweet
taste improving inorganic acid salt additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, sweet taste improving inorganic acid salt additives
with a molecular weight range from about 58 to about 120.
[0774] Generally, in accordance with still another embodiment of
this invention, a suitable sweet taste improving organic acid
additive is present in the sweetener composition in an amount from
about 10 to about 5,000 ppm. In another embodiment, suitable sweet
taste improving organic acid additives for imparting osmolarities
ranging from about 10 mOsmoles/L to about 500 mOsmoles/L to a
sweetenable composition include, but are not limited to, creatine,
citric acid, malic acid, succinic acid, hydroxycitric acid,
tartaric acid, fumaric acid, maleic acid, gluconic acid, glutaric
acid, adipic acid, and any other sweet taste improving organic acid
additives which are safe for human or animal consumption when used
in a generally acceptable range. In one embodiment, the sweet taste
improving organic acid additive comprises a molecular weight range
from about 60 to about 208.
[0775] Generally, in accordance with still another embodiment of
this invention, a suitable sweet taste improving organic acid salt
additive is present in the sweetener composition in an amount from
about 20 to about 10,000 ppm. In another embodiment, suitable sweet
taste improving organic acid salt additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, salts of sweet taste improving organic acid additives,
such as sodium, potassium, calcium, magnesium, and other alkali or
alkaline metal salts of citric acid, malic acid, tartaric acid,
fumaric acid, maleic acid, gluconic acid, glutaric acid, adipic
acid, hydroxycitric acid, succinic acid, and salts of any other
sweet taste improving organic acid additives which are safe for
human or animal consumption when used in a generally acceptable
range. In one embodiment, the sweet taste improving organic acid
salt additive comprises a molecular weight range from about 140 to
about 208.
[0776] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving organic base salt
additive is present in the sweetener composition in an amount from
about 10 to about 5,000 ppm. In another embodiment, suitable sweet
taste improving organic base salt additives for imparting
osmolarities ranging from about 10 mOsmoles/L to about 500
mOsmoles/L to a sweetenable composition include, but are not
limited to, inorganic and organic acid salts of organic bases such
as glucosamine salts, choline salts, and guanidine salts.
[0777] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving astringent additive is
present in the sweetener composition in an amount from about 25 to
about 1,000 ppm. In another embodiment, suitable sweet taste
improving astringent additives for imparting osmolarities ranging
from about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include but are not limited to, tannic acid, tea
polyphenols, catechins, Al.sub.2(SO.sub.4).sub.3,
AlNa(SO.sub.4).sub.2, AlK(SO.sub.4).sub.2 and other forms of
alum.
[0778] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving nucleotide additive is
present in the sweetener composition in an amount from about 5 to
about 1,000 ppm. In another embodiment, suitable sweet taste
improving nucleotide additives for imparting osmolarities ranging
from about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, adenosine
monophosphate.
[0779] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving polyamino acid additive
is present in the sweetener composition in an amount from about 30
to about 2,000 ppm. In another embodiment, suitable sweet taste
improving polyamino acid additives for imparting osmolarities
ranging from about 10 mOsmoles/L to about 500 mOsmoles/L to a
sweetenable composition include, but are not limited to,
poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.gamma.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine), and
poly-L-arginine.
[0780] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving polymer additive is
present in the sweetener composition in an amount from about 30 to
about 2,000 ppm. In another embodiment, suitable sweet taste
improving polymer additives for imparting osmolarities ranging from
about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, chitosan, sodium
hexametaphosphate and its salts, pectin, hydrocolloids such as gum
acacia senegal, propylene glycol, polyethylene glycol, and
poly(ethylene glycol methyl ether).
[0781] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving surfactant additive is
present in the sweetener composition in an amount from about 1 to
about 5,000 ppm. In another embodiment, suitable sweet taste
improving surfactant additives for imparting osmolarities ranging
from about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, polysorbates, choline
chloride, sodium taurocholate, lecithins, sucrose oleate esters,
sucrose stearate esters, sucrose palmitate esters, and sucrose
laurate esters.
[0782] Generally, in accordance with yet another embodiment of this
invention, a suitable sweet taste improving flavonoid additive is
present in the sweetener compositions in an amount from about 0.1
to about 1,000 ppm. In another embodiment, suitable sweet taste
improving flavonoid additives for imparting osmolarities ranging
from about 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable
composition include, but are not limited to, naringin, catechins,
rutins, and neohesperidin.
[0783] In a particular embodiment, non-limiting examples of high
osmolarity enabled sweet taste improving compositions for improving
sweetness quality include sweet taste improving carbohydrate
additives, sweet taste improving alcohol additives, sweet taste
improving polyol additives, sweet taste improving amino acid
additives, sweet taste improving amino acid salt additives, sweet
taste improving inorganic acid salt additives, sweet taste
improving polymer additives, and sweet taste improving protein or
protein hydrolysate additives.
[0784] In another embodiment suitable high osmolarity enabled sweet
taste improving carbohydrate additives for improving the sweetness
quality, but are not limited to, sweet taste improving carbohydrate
additives with a molecular weight ranging from about 50 to about
500. Non-limiting examples of sweet taste improving carbohydrate
additives with a molecular weight ranging from about 50 to about
500 include sucrose, fructose, glucose, maltose, lactose, mannose,
galactose, ribose, rhamnose, trehalose, HFCS, and tagatose.
[0785] In another embodiment, suitable high osmolarity enabled
sweet taste improving polyol additives for improving the sweetness
quality include, but are not limited to, sweet taste improving
polyol additives with a molecular weight ranging from about 76 to
about 500. Non-limiting examples of sweet taste improving polyol
additives with a molecular weight ranging from about 76 to about
500 include erythritol, glycerol, and propylene glycol. In a
sub-embodiment, other suitable sweet taste improving polyol
additives include sugar alcohols.
[0786] In another embodiment, suitable high osmolarity enabled
sweet taste improving alcohol additives for improving the sweetness
quality include, but are not limited to, sweet taste improving
alcohol additives with a molecular weight ranging from about 46 to
about 500. A non-limiting example of sweet taste improving alcohol
additive with a molecular weight ranging from about 46 to about 500
includes ethanol.
[0787] In another embodiment, suitable high osmolarity enabled
sweet taste improving amino acid additives for improving the
sweetness quality include, but are not limited to, sweet taste
improving amino acid additives with a molecular weight ranging from
about 75 to about 250. Non-limiting examples of sweet taste
improving amino acid additives with a molecular weight ranging from
about 75 to about 250 include glycine, alanine, serine, leucine,
valine, isoleucine, proline, hydroxyproline, glutamine, theanine,
and threonine.
[0788] In another embodiment, suitable high osmolarity enabled
sweet taste improving amino acid salt additives for improving the
sweetness quality include, but are not limited to, sweet taste
improving amino acid salt additives with a molecular weight ranging
from about 75 to about 300. Non-limiting examples of sweet taste
improving amino acid salt additives with a molecular weight ranging
from about 75 to about 300 include salts of glycine, alanine,
serine, leucine, valine, isoleucine, proline, hydroxyproline,
glutamine, theanine, and threonine.
[0789] In another embodiment, suitable high osmolarity enabled
sweet taste improving protein or protein hydrolysate additives for
improving the sweetness quality include, but are not limited to,
sweet taste improving protein or protein hydrolysate additives.
Non-limiting examples of sweet taste improving protein or protein
hydrolysate additives include protein or protein hydrolysates
containing glycine, alanine, serine, leucine, valine, isoleucine,
proline, and threonine.
[0790] In another embodiment, suitable high osmolarity enabled
sweet taste improving inorganic acid salt additives for improving
the sweetness quality include, but are not limited to, sodium
chloride, potassium chloride, magnesium chloride, potassium
phosphate and sodium phosphate. Suitable sweet taste improving
inorganic acid salt additives for increasing osmolarity may
comprise a molecular weight from about 58 to about 120.
[0791] In another embodiment, suitable high osmolarity enabled
sweet taste improving bitter additives for improving the sweetness
quality include, but are not limited to, caffeine, quinine, urea,
quassia, tannic acid, and naringin.
[0792] In one embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
nucleotide additive chosen from inosine monophosphate (IMP),
guanosine monophosphate (GMP), adenosine monophosphate (AMP),
cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine
diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine
diphosphate, uracil diphosphate, inosine triphosphate, guanosine
triphosphate, adenosine triphosphate, cytosine triphosphate, uracil
triphosphate, nucleosides thereof, nucleic acid bases thereof, or
salts thereof.
[0793] In one embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive chosen from tagatose, trehalose, galactose,
rhamnose, cyclodextrin (e.g., .alpha.-cyclodextrin,
.beta.-cyclodextrin, and .gamma.-cyclodextrin), maltodextrin
(including resistant maltodextrins such as Fibersol-2.TM.),
dextran, sucrose, glucose, ribulose, fructose, 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, amylopectin,
glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid,
glucono-lactone, abequose, galactosamine, beet oligosaccharides,
isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and
the like), xylo-oligosaccharides (xylotriose, xylobiose and the
like), gentio-oligoscaccharides (gentiobiose, gentiotriose,
gentiotetraose and the like), sorbose, nigero-oligosaccharides,
fucose, fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup.
[0794] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polyol additive chosen from erythritol, maltitol, mannitol,
sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol,
glycerol (glycerine), threitol, galactitol, reduced
isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced
gentio-oligosaccharides, reduced maltose syrup, or reduced glucose
syrup.
[0795] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
amino acid additive chosen from aspartic acid, arginine, glycine,
glutamic acid, proline, threonine, theanine, cysteine, cystine,
alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine,
lysine, histidine, ornithine, methionine, carnitine, aminobutyric
acid (alpha-, beta-, and gamma-isomers), glutamine, hydroxyproline,
taurine, norvaline, sarcosine, or salts thereof.
[0796] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polyamino acid additive chosen from poly-L-aspartic acid,
poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.epsilon.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine),
poly-L-arginine, other polymeric forms of amino acids, or salts
thereof.
[0797] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
sugar acid additive chosen from aldonic, uronic, aldaric, alginic,
gluconic, glucuronic, glucaric, galactaric, galacturonic, or salts
thereof.
[0798] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
organic acid additive chosen from C2-C30 carboxylic acids,
substituted hydroxyl C1-C30 carboxylic acids, benzoic acid,
substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid),
substituted cinnamic acids, hydroxyacids, substituted
hydroxybenzoic acids, substituted cyclohexyl carboxylic acids,
tannic acid, lactic acid, tartaric acid, citric acid, gluconic
acid, glucoheptonic acids, glutaric acid, creatine, adipic acid,
hydroxycitric acid, malic acid, fruitaric acid, fumaric acid,
maleic acid, succinic acid, chlorogenic acid, salicylic acid,
caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid,
erythorbic acid, polyglutamic acid, or salts thereof.
[0799] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
inorganic acid additive chosen from phosphoric acid, phosphorous
acid, polyphosphoric acid, hydrochloric acid, sulfuric acid,
carbonic acid, sodium dihydrogen phosphate, or salts thereof.
[0800] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
bitter compound additive chosen from caffeine, quinine, urea,
bitter orange oil, naringin, quassia, or salts thereof.
[0801] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
flavorant additive chosen from vanillin, vanilla extract, mango
extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond,
menthol, grape skin extract, or grape seed extract. In another
particular embodiment, the at least one sweet taste improving
flavorant additive comprises a proprietary sweetener chosen from
Dohler.TM. Natural Flavoring Sweetness Enhancer K14323 (Dohler.TM.,
Darmstadt, Germany), Symrise.TM. Natural Flavor Mask for Sweeteners
161453 or 164126 (Symrise.TM., Holzminden, Germany), Natural
Advantage.TM. Bitterness Blockers 1, 2, 9 or 10 (Natural
Advantage.TM., Freehold, N.J., U.S.A.), or Sucramask.TM. (Creative
Research Management, Stockton, Calif., U.S.A.)
[0802] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polymer additive chosen from chitosan, pectin, pectic, pectinic,
polyuronic, polygalacturonic acid, starch, food hydrocolloid or
crude extracts thereof (e.g., gum acacia senegal, gum acacia seyal,
carageenan), poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.epsilon.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine),
polypropylene glycol, polyethylene glycol, poly(ethylene glycol
methyl ether), polyarginine, polyaspartic acid, polyglutamic acid,
polyethyleneimine, alginic acid, sodium alginate, propylene glycol
alginate, sodium polyethyleneglycolalginate, sodium
hexametaphosphate and its salts, or other cationic and anionic
polymers.
[0803] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
protein hydrolysate additive chosen from bovine serum albumin
(BSA), whey protein (including fractions or concentrates thereof
such as 90% instant whey protein isolate, 34% whey protein, 50%
hydrolyzed whey protein, and 80% whey protein concentrate), soluble
rice protein, soy protein, protein isolates, protein hydrolysates,
reaction products of protein hydrolysates, glycoproteins, and/or
proteoglycans containing amino acids (e.g., glycine, alanine,
serine, threonine, theanine, asparagine, glutamine, arginine,
valine, isoleucine, leucine, norvaline, methionine, proline,
tyrosine, hydroxyproline, or the like).
[0804] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
surfactant additive chosen from polysorbates (e.g., polyoxyethylene
sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate
60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or
dioctyl sulfosuccinate sodium, sodium dodecyl sulfate,
cetylpyridinium chloride, hexadecyltrimethylammonium bromide,
sodium cholate, carbamoyl, choline chloride, sodium glycocholate,
sodium taurocholate, sodium taurodeoxycholate, lauric arginate,
sodium stearoyl lactylate, lecithins, sucrose oleate esters,
sucrose stearate esters, sucrose palmitate esters, sucrose laurate
esters, and other emulsifiers, or the like.
[0805] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
flavonoid additive chosen from catechins, polyphenols, rutins,
neohesperidin, naringin, or the like.
[0806] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with ethanol.
[0807] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
astringent compound additive chosen from tannic acid, europium
chloride (EuCl.sub.3), gadolinium chloride (GdCl.sub.3), terbium
chloride (TbCl.sub.3), alum, tannic acid, and polyphenols (e.g.,
tea polyphenol).
[0808] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
inorganic salt additive chosen from sodium chloride, potassium
chloride, sodium dihydrogen phosphate, sodium sulfate, potassium
citrate, europium chloride (EuCl3), gadolinium chloride
(GdCl.sub.3), terbium chloride (TbCl.sub.3), magnesium sulfate,
magnesium phosphate, alum, magnesium chloride, mono-, di-,
tri-basic sodium or potassium salts of phosphoric acid, salts of
hydrochloric acid, sodium carbonate, sodium bisulfate, or sodium
bicarbonate.
[0809] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
organic salt additive chosen from choline chloride, gluconic acid
sodium salt, gluconic acid potassium salt, guanidine HCl,
glucosamine HCl, monosodium glutamate (MSG), adenosine
monophosphate salt, magnesium gluconate, potassium tartrate, and
sodium tartrate.
[0810] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
nucleotide additive, at least one sweet taste improving
carbohydrate additive, and at least one sweet taste improving amino
acid additive; wherein the at least one nucleotide additive is
chosen from inosine monophosphate (IMP), guanosine monophosphate
(GMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP),
uracil monophosphate (UMP), inosine diphosphate, guanosine
diphosphate, adenosine diphosphate, cytosine diphosphate, uracil
diphosphate, inosine triphosphate, guanosine triphosphate,
adenosine triphosphate, cytosine triphosphate, uracil triphosphate,
nucleosides thereof, nucleic acid bases thereof, or salts thereof,
wherein the at least one carbohydrate additive is chosen from
tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,
.alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup; and wherein the at least one
amino acid additive is chosen from aspartic acid, arginine,
glycine, glutamic acid, proline, threonine, theanine, cysteine,
cystine, alanine, valine, tyrosine, leucine, isoleucine,
asparagine, serine, lysine, histidine, ornithine, methionine,
carnitine, aminobutyric acid (alpha-, beta-, and gamma-isomers),
glutamine, hydroxyproline, taurine, norvaline, sarcosine, or salts
thereof.
[0811] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
nucleotide additive and at least one sweet taste improving
carbohydrate additive; wherein the at least one nucleotide additive
is chosen from inosine monophosphate (IMP), guanosine monophosphate
(OMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP),
uracil monophosphate (UMP), inosine diphosphate, guanosine
diphosphate, adenosine diphosphate, cytosine diphosphate, uracil
diphosphate, inosine triphosphate, guanosine triphosphate,
adenosine triphosphate, cytosine triphosphate, uracil triphosphate,
nucleosides thereof, nucleic acid bases thereof, or salts thereof;
and wherein the at least one carbohydrate additive is chosen from
tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.
.alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose,
genetiotetraose and the like), sorbose, nigero-oligosaccharides,
fucose, fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup.
[0812] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
nucleotide additive and at least one sweet taste improving polyol
additive; wherein the at least one nucleotide additive is chosen
from inosine monophosphate (IMP), guanosine monophosphate (GMP),
adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil
monophosphate (UMP), inosine diphosphate, guanosine diphosphate,
adenosine diphosphate, cytosine diphosphate, uracil diphosphate,
inosine triphosphate, guanosine triphosphate, adenosine
triphosphate, cytosine triphosphate, uracil triphosphate,
nucleosides thereof, nucleic acid bases thereof, or salts thereof;
and wherein the at least one polyol additive is chosen from
erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol,
inositol, isomalt, propylene glycol, glycerol (glycerine),
threitol, galactitol, reduced isomalto-oligosaccharides, reduced
xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced
maltose syrup, or reduced glucose syrup.
[0813] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
nucleotide additive and at least one sweet taste improving amino
acid; wherein the at least one nucleotide additive is chosen from
inosine monophosphate (IMP), guanosine monophosphate (GMP),
adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil
monophosphate (UMP), inosine diphosphate, guanosine diphosphate,
adenosine diphosphate, cytosine diphosphate, uracil diphosphate,
inosine triphosphate, guanosine triphosphate, adenosine
triphosphate, cytosine triphosphate, uracil triphosphate,
nucleosides thereof, nucleic acid bases thereof, or salts thereof;
and wherein the at least one amino acid additive is chosen from
aspartic acid, arginine, glycine, glutamic acid, proline,
threonine, theanine, cysteine, cystine, alanine, valine, tyrosine,
leucine, isoleucine, asparagine, serine, lysine, histidine,
ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-,
and gamma-isomers), glutamine, hydroxyproline, taurine, norvaline,
sarcosine, or salts thereof.
[0814] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive, at least one sweet taste improving polyol
additive, and at least one sweet taste improving amino acid
additive; wherein the at least one carbohydrate additive is chosen
from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,
.alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup; wherein the at least one polyol
additive is chosen from erythritol, maltitol, mannitol, sorbitol,
lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol
(glycerine), threitol, galactitol, reduced
isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced
gentio-oligosaccharides, reduced maltose syrup, or reduced glucose
syrup; and wherein the at least one amino acid additive is chosen
from aspartic acid, arginine, glycine, glutamic acid, proline,
threonine, theanine, cysteine, cystine, alanine, valine, tyrosine,
leucine, isoleucine, asparagine, serine, lysine, histidine,
ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-,
and gamma-isomers), glutamine, hydroxyproline, taurine, norvaline,
sarcosine, or salts thereof.
[0815] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive and at least one sweet taste improving polyol
additive; wherein the at least one carbohydrate additive is chosen
from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,
.alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup; and wherein the at least one
polyol additive is chosen from erythritol, maltitol, mannitol,
sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol,
glycerol (glycerine), threitol, galactitol, reduced
isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced
gentio-oligosaccharides, reduced maltose syrup, or reduced glucose
syrup.
[0816] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive and at least one sweet taste improving amino
acid additive; wherein the at least one carbohydrate additive is
chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin
(e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup; and wherein the at least one
amino acid additive is chosen from aspartic acid, arginine,
glycine, glutamic acid, proline, threonine, theanine, cysteine,
cystine, alanine, valine, tyrosine, leucine, isoleucine,
asparagine, serine, lysine, histidine, ornithine, methionine,
carnitine, aminobutyric acid (alpha-, beta-, and gamma-isomers),
glutamine, hydroxyproline, taurine, norvaline, sarcosine, or salts
thereof.
[0817] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polyol additive and at least one sweet taste improving amino acid
additive; wherein the at least one polyol additive is chosen from
erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol,
inositol, isomalt, propylene glycol, glycerol (glycerin), threitol,
galactitol, reduced isomalto-oligosaccharides, reduced
xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced
maltose syrup, or reduced glucose syrup; and wherein the at least
one amino acid additive is chosen from aspartic acid, arginine,
glycine, glutamic acid, proline, threonine, theanine, cysteine,
cystine, alanine, valine, tyrosine, leucine, isoleucine,
asparagine, serine, lysine, histidine, ornithine, methionine,
carnitine, aminobutyric acid (alpha-, beta-, and gamma-isomers),
glutamine, hydroxyproline, taurine, norvaline, sarcosine, or salts
thereof.
[0818] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polyol additive and at least one sweet taste improving inorganic
salt additive; wherein the at least one polyol additive is chosen
from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol,
inositol, isomalt, propylene glycol, glycerol (glycerin), threitol,
galactitol, reduced isomalto-oligosaccharides, reduced
xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced
maltose syrup, or reduced glucose syrup; and wherein the at least
one inorganic salt additive is chosen from sodium chloride, sodium
dihydrogen phosphate, sodium sulfate, potassium citrate, europium
chloride (EuCl.sub.3), gadolinium chloride (GdCl.sub.3), terbium
chloride (TbCl.sub.3), magnesium sulfate, alum, magnesium chloride,
potassium chloride, mono-, di-, tri-basic sodium or potassium salts
of phosphoric acid, salts of hydrochloric acid, sodium carbonate,
sodium bisulfate, or sodium bicarbonate.
[0819] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive and at least one sweet taste improving
inorganic salt additive; wherein the at least one carbohydrate
additive is chosen from tagatose, trehalose, galactose, rhamnose,
cyclodextrin (e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean
oligosaccharides, or glucose syrup; and wherein the at least one
inorganic salt additive is chosen from sodium chloride, potassium
chloride, sodium dihydrogen phosphate, sodium sulfate, potassium
citrate, europium chloride (EuCl.sub.3), gadolinium chloride
(GdCl.sub.3), terbium chloride (TbCl.sub.3), magnesium phosphate,
magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic
sodium or potassium salts of phosphoric acid, salts of hydrochloric
acid, sodium carbonate, sodium bisulfate, or sodium
bicarbonate.
[0820] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
carbohydrate additive, at least one sweet taste improving amino
acid additive, and at least one sweet taste improving inorganic
salt additive; wherein the at least one carbohydrate additive is
chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin
(e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and
.gamma.-cyclodextrin), maltodextrin (including resistant
maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose,
ribulose, fructose, 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, amylopectin, glucosamine, mannosamine,
fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides
(isomaltose, isomaltotriose, panose and the like),
xylo-oligosaccharides (xylotriose, xylobiose and the like),
gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose
and the like), sorbose, nigero-oligosaccharides, fucose,
fructooligosaccharides (kestose, nystose and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose,
maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the
like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars such as high fructose corn/starch syrup
(e.g., HFCS55, HFCS42, or HFCS90 ), coupling sugars, soybean
oligosaccharides, or glucose syrup; wherein the at least one amino
acid additive is chosen from aspartic acid, arginine, glycine,
glutamic acid, proline, threonine, theanine, cysteine, cystine,
alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine,
lysine, histidine, ornithine, methionine, carnitine, aminobutyric
acid (alpha-, beta-, and gamma-isomers), glutamine, hydroxyproline,
taurine, norvaline, sarcosine, or salts thereof; and wherein the at
least one inorganic salt additive is chosen from sodium chloride,
sodium sulfate, potassium citrate, europium chloride (EuCl.sub.3),
gadolinium chloride (GdCl.sub.3), terbium chloride (TbCl.sub.3),
magnesium phosphate, magnesium sulfate, alum, magnesium chloride,
potassium chloride, mono-, di-, tri-basic sodium or potassium salts
of phosphoric acid, salts of hydrochloric acid, sodium carbonate,
sodium bisulfate, or sodium bicarbonate.
[0821] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
polyol additive and at least one sweet taste improving polyamino
acid additive; wherein the at least one polyol additive is chosen
from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol,
inositol, isomalt, propylene glycol, glycerol (glycerin), threitol,
galactitol, reduced isomalto-oligosaccharides, reduced
xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced
maltose syrup, or reduced glucose syrup; and wherein the at least
one polyamino acid additive is chosen from poly-L-aspartic acid,
poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.epsilon.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine),
poly-L-arginine, and other polymeric forms of amino acids, or salts
thereof.
[0822] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and at least one
sweetener in combination with at least one sweet taste improving
protein or protein hydrolysate additive and at least one sweet
taste improving inorganic salt additive; wherein the at least one
sweet taste improving protein or protein hydrolysate additive is
chosen from bovine serum albumin (BSA), whey protein (including
fractions or concentrates thereof such as 90% instant whey protein
isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80%
whey protein concentrate), soluble rice protein, soy protein,
protein isolates, protein hydrolysates, reaction products of
protein hydrolysates, glycoproteins, and/or proteoglycans
containing amino acids (e.g., glycine, alanine, serine, threonine,
theanine, asparagine, glutamine, arginine, valine, isoleucine,
leucine, norvaline, methionine, proline, tyrosine, hydroxyproline,
or the like), collagen (e.g., gelatin), partially hydrolyzed
collagen (e.g., hydrolyzed fish collagen), and collagen
hydrolysates (e.g., porcine collagen hydrolysate); and wherein the
at least one sweet taste improving inorganic salt additive is
chosen from sodium chloride, sodium sulfate, potassium citrate,
europium chloride (EuCl.sub.3), gadolinium chloride (GdCl.sub.3),
terbium chloride (TbCl.sub.3), magnesium phosphate, magnesium
sulfate, alum, magnesium chloride, potassium chloride, mono-, di-,
tri-basic sodium or potassium salts of phosphoric acid, salts of
hydrochloric acid, sodium carbonate, sodium bisulfate, or sodium
bicarbonate.
[0823] In another embodiment, a sweetener composition is provided
comprising at least one sweetness enhancer and rebaudioside A in
combination with at least one sweetener other than rebaudioside-A
and at least one sweet taste improving composition.
[0824] In another particular embodiment, a sweetener composition is
provided comprising at least one sweetness enhancer and
rebaudioside A in combination with at least one synthetic
high-potency sweetener, wherein the at least one synthetic
high-potency sweetener functions as a sweet taste improving
composition. Non-limiting examples of suitable sweet taste
improving synthetic sweetener additives include sucralose,
potassium acesulfame, aspartame, alitame, saccharin, neohesperidin
dihydrochalcone, cyclamate, neotame,
N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester,
N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe-
nylalanine 1-methyl ester,
N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester, salts thereof, and the like.
[0825] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A), stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, cyclamate,
saccharin, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving polyol
additive is provided. In a particular embodiment, the at least one
sweet taste improving amino acid additive is present in an amount
from about 100 ppm to about 25,000 ppm of the composition, and the
at least one sweet taste improving polyol additive is present in an
amount from about 400 to about 80,000 ppm of the composition. In a
still more particular embodiment, the at least one sweet taste
improving amino acid additive is glycine or alanine, and the at
least one sweet taste improving polyol additive is erythritol.
[0826] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving protein
or protein hydrolysate additive is provided. In a particular
embodiment, the at least one sweet taste improving amino acid
additive is present in an amount from about 100 to about 25,000 ppm
of the composition, and the at least one sweet taste improving
protein or protein hydrolysate additive is present in an amount
from about 200 ppm to about 50,000 ppm of the composition. In a
still more particular embodiment, the at least one sweet taste
improving amino acid additive is glycine or lysine, and the at
least one sweet taste improving protein or protein hydrolysate
additive is a protein, a hydrolysate, or a reaction product of a
hydrolysate of a protein containing glycine, alanine, serine,
leucine, valine, isoleucine, proline, or threonine.
[0827] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
protein or protein hydrolysate additive and at least one sweet
taste improving polyol additive is provided. In a particular
embodiment, the at least one sweet taste improving protein or
protein hydrolysate additive is present in an amount from about 200
ppm to about 50,000 ppm of the composition, and at least one sweet
taste improving polyol additive is present in an amount from about
400 to about 80,000 ppm of the composition. In a still more
particular embodiment, the at least one sweet taste improving
protein or protein hydrolysate additive is a protein, a
hydrolysate, or a reaction product of a hydrolysate of proteins
containing glycine, alanine, serine, leucine, valine, isoleucine,
proline, or threonine, and the at least one sweet taste improving
polyol additive is erythritol.
[0828] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
carbohydrate additive is provided. In a particular embodiment, the
at least one sweet taste improving carbohydrate additive is present
in an amount from about 1,000 to about 100,000 ppm of the
composition. In a still more particular embodiment, the composition
comprises rebaudioside A and glucose, sucrose, HFCS, or D-fructose
in an amount from about 10,000 ppm to about 80,000 ppm of the
composition.
[0829] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
polyol additive is provided. In a particular embodiment, the at
least one sweet taste improving polyol additive is present in an
amount from about 400 to about 80,000 ppm of the composition. In
another particular embodiment, the at least one sweet taste
improving polyol additive is present in an amount from about 5,000
to about 60,000 ppm of the sweetener composition. Non-limiting
examples include at least one sweetness enhancer and a sweetener
comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV,
mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or neotame, in combination with propylene glycol,
erythritol, or combinations thereof.
[0830] In one embodiment, a sweetener composition comprising
rebaudioside-A (with at least 50% rebaudioside A in a steviol
glycoside mixture) in combination with at least one sweet taste
improving polyol additive is provided. In one embodiment, the at
least one sweet taste improving polyol additive comprises
erythritol. In a particular embodiment of the sweetener
composition, rebaudioside A is present in an amount from about 100
to about 3,000 ppm and the erythritol is present in an amount from
about 400 to about 80,000 ppm of the total sweetener composition.
In another embodiment of the sweetener composition, rebaudioside A
is present in an amount from about 100 to about 3,000 ppm and the
erythritol is present in an amount from about 5,000 to about 40,000
ppm of the total sweetener composition. In still another embodiment
of the sweetener composition, rebaudioside A is present in an
amount from about 100 to about 3,000 ppm and the erythritol is
present in an amount from about 10,000 to about 35,000 ppm of the
total sweetener composition. In another particular embodiment of
the sweetener composition, rebaudioside A and erythritol are
present in the sweetener composition in a ratio from about 1:4 to
about 1:800, respectively. In yet another particular embodiment of
the sweetener composition, rebaudioside A and erythritol are
present in the sweetener composition in a ratio from about 1:20 to
about 1:600, respectively; more particularly from about 1:50 to
about 1:300; and still more particularly from about 1:75 to about
1:150.
[0831] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener composition comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, or curculin, in combination with at
least one sweet taste improving synthetic sweetener additive is
provided. In a particular embodiment, the sweetener composition
comprises at least one sweetness enhancer and a sweetener
comprising rebaudioside-A in combination with saccharin or
acesulfame potassium or other salts in an amount from about 10 ppm
to about 100 ppm of the composition.
[0832] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
carbohydrate additive and at least one sweet taste improving polyol
additive is provided. In a particular embodiment, the at least one
sweet taste improving carbohydrate additive is present in an amount
from about 1,000 to about 100,000 ppm of the composition and at
least one sweet taste improving polyol additive is present in an
amount from about 400 to about 80,000 ppm of the composition.
Non-limiting examples include at least one sweetness enhancer and a
sweetener comprising rebaudioside-A, stevia, stevioside, mogroside
IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,
sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or
other salts, or neotame, in combination with glucose, fructose or
sucrose and erythritol.
[0833] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
inorganic salt additive is provided. Non-limiting examples include
at least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with sodium chloride, potassium chloride,
sodium sulfate, sodium phosphate, magnesium sulfate,
KAl(SO.sub.4).sub.2 (alum), magnesium phosphate, magnesium
chloride, and potassium phosphate or other combinations thereof. A
particularly desirable embodiment comprises the at least one
sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with a mixture of inorganic salt additives, such as
chlorides, phosphates, and sulfates of sodium, magnesium,
potassium, and calcium (e.g., sodium chloride and potassium
chloride; potassium phosphate and potassium chloride; sodium
chloride and sodium phosphate; calcium phosphate and calcium
sulfate; magnesium chloride and magnesium phosphate; and calcium
phosphate, calcium sulfate, and potassium sulfate).
[0834] In a particular embodiment, a sweetener composition
comprising at least one sweetness enhancer and a sweetener
comprises aspartame, acesulfame potassium or other salts, and
sucralose in combination with at least one sweet taste improving
inorganic salt additive. In a particular embodiment, the at least
one sweet taste improving inorganic salt additive is present in an
amount in the range of about 25 to about 5,000 ppm of the
composition. Non-limiting examples include at least one sweetness
enhancer and a sweetener comprising aspartame, acesulfame
potassium, and sucralose in combination with magnesium chloride; at
least one sweetness enhancer and a sweetener comprising aspartame,
acesulfame potassium, and sucralose in combination with magnesium
sulfate; or at least one sweetness enhancer and a sweetener
comprising aspartame, acesulfame potassium, and sucralose in
combination with magnesium sulfate and sodium chloride.
[0835] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
organic acid salt additive is provided. Non-limiting examples
include at least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with choline chloride in citrate buffer,
D-gluconic acid sodium salt, guanidine HCl, D-glucosamine HCl, or
combinations thereof.
[0836] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
organic acid additive is provided. Non-limiting examples include at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with fumaric acid, malic acid, tartaric
acid, citric acid, adipic acid, ascorbic acid, tannic acid,
succinic acid, glutaric acid, or combinations thereof.
[0837] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive is provided. In a particular embodiment, the at
least one sweet taste improving amino acid additive is present in
an amount from about 100 to about 25,000 ppm of the composition.
Non-limiting examples include at least one sweetness enhancer and a
sweetener comprising rebaudioside-A, stevia, stevioside, mogroside
IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,
sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or
other salts, or neotame, in combination with glycine, L-alanine,
L-serine, L-threonine, .beta.-alanine, aminobutyric acid (alpha-,
beta-, or gamma-isomers), L-aspartic acid, L-glutamic acid,
L-lysine, glycine and L-alanine mixture, salt derivatives or
combinations thereof.
[0838] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
surfactant additive is provided. Non-limiting examples include at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with dioctyl sulfosuccinate sodium,
cetylpyridinium chloride, hexadecyltrimethylammonium bromide,
sucrose oleate, polysorbate 20, polysorbate 80, lecithin, or
combinations thereof.
[0839] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
polymer additive is provided. Non-limiting examples include at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with cationic polymer such as
polyethyleneimine, poly-L-lysine (e.g., poly-L-.alpha.-lysine or
poly-L-.epsilon.-lysine), poly-L-ornithine (e.g.,
poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine), chitosan, or
combinations thereof.
[0840] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
polymer additive and at least one sweet taste improving polyol
additive is provided. In a particular embodiment, the at least one
sweet taste improving polymer additive is present in an amount from
about 30 to about 2,000 ppm of the composition, and the at least
one sweet taste improving polyol additive is present in an amount
from about 400 to about 80,000 ppm of the composition. Non-limiting
examples include at least one sweetness enhancer and a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV,
mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or neotame, in combination with a hydrocolloid, such as a
gum acacia seyal, and erythritol.
[0841] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
protein or protein hydrolysate additive is provided. Non-limiting
examples include at least one sweetness enhancer and a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV,
mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or neotame, in combination with bovine serum albumin (BSA),
whey protein or combinations thereof.
[0842] In one embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving
inorganic acid salt additive is provided. In a particular
embodiment, the at least one sweet taste improving amino acid
additive is present in an amount from about 100 to about 25,000 ppm
of the composition and the at least one sweet taste improving
inorganic acid salt additive is present in an amount from about 25
to about 5,000 ppm of the composition. Non-limiting examples
include at least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with glycine and alum; rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with glycine and potassium chloride; rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with glycine and sodium chloride; REBA in combination
with glycine, potassium dihydrogen phosphate, and potassium
chloride; and rebaudioside-A, stevia, stevioside, morgroside IV,
morgroside V, Lo Han Guo, monatin, curculin, sucralose, saccharin,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with glycine, sodium chloride, and potassium
chloride.
[0843] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
carbohydrate additive and at least one sweet taste improving
inorganic acid salt additive is provided. In a particular
embodiment, the at least one sweet taste improving carbohydrate
additive is present in an amount from about 1,000 to about 100,000
ppm of the composition and the at least one sweet taste improving
inorganic acid salt additive is present in an amount from about 25
ppm to about 5,000 ppm. Non-limiting examples include at least one
sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with fructose, sucrose, or glucose and alum; at least
one sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with fructose, sucrose, or glucose and potassium
chloride; at least one sweetness enhancer and a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV,
mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or neotame, in combination with fructose, sucrose, or
glucose and sodium chloride; at least one sweetness enhancer and a
sweetener comprising rebaudioside-A, stevia, stevioside, mogroside
IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,
sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or
other salts, or neotame, in combination with fructose, sucrose, or
glucose, potassium phosphate, and potassium chloride; and at least
one sweetness enhancer and a sweetener comprising rebaudioside-A
(REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with fructose, sucrose, or glucose, sodium chloride,
and potassium chloride.
[0844] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
bitter additive and at least one sweet taste improving inorganic
salt additive is provided. A non-limiting example include at least
one sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with urea and sodium chloride.
[0845] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving
polyamino acid additive is provided. In a particular embodiment,
the at least one sweet taste improving amino acid additive is
present in an amount from about 100 to about 25,000 ppm of the
composition and the at least one sweet taste improving polyamino
acid additive is present in an amount from about 30 to about 2,000
ppm of the composition. Non-limiting examples include at least one
sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with glycine and poly-L-.alpha.-lysine; and at least
one sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with glycine and poly-L-.beta.-lysine.
[0846] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving organic
acid additive is provided. In a particular embodiment, the at least
one sweet taste improving amino acid additive is present in an
amount from about 100 to about 25,000 ppm of the composition and
the at least one sweet taste improving organic acid additive is
present in an amount from about 10 to about 5,000 ppm of the
composition. A non-limiting example includes at least one sweetness
enhancer and a sweetener comprising rebaudioside-A, stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,
monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame potassium or other salts, or neotame, in combination
with glycine and sodium gluconate.
[0847] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive and at least one sweet taste improving
carbohydrate additive is provided. In a particular embodiment, the
at least one sweet taste improving amino acid additive is present
in an amount from about 100 to about 25,000 ppm of the composition
and the at least one sweet taste improving carbohydrate additive is
present in an amount from about 1,000 to about 100,000 ppm of the
composition. A non-limiting example includes at least one sweetness
enhancer and a sweetener comprising rebaudioside-A, stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,
monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame potassium or other salts, or neotame, in combination
with L-alanine and fructose.
[0848] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive, at least one sweet taste improving polyol
additive, at least one sweet taste improving inorganic salt
additive, and at least one sweet taste improving organic acid salt
additive is provided. In a particular embodiment, the at least one
sweet taste improving amino acid additive is present in an amount
from about 100 to about 25,000 ppm of the composition, the at least
one sweet taste improving polyol additive is present in an amount
from about 400 to about 80,000 ppm of the composition, the at least
one sweet taste improving inorganic salt additive is present in an
amount from about 25 to about 5,000 ppm of the composition, and the
at least one sweet taste improving organic acid salt additive is
present in an amount from about 20 to about 10,000 ppm of the
composition. A non-limiting example includes at least one sweetness
enhancer and a sweetener comprising rebaudioside-A, stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,
monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame potassium or other salts, or neotame, in combination
with erythritol, glycine, potassium chloride, potassium phosphate,
and choline chloride.
[0849] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive, at least one sweet taste improving
carbohydrate additive, and at least one sweet taste improving
polyol additive is provided. In a particular embodiment, the at
least one sweet taste improving amino acid additive is present in
an amount from about 100 to about 25,000 ppm of the composition,
the at least one sweet taste improving carbohydrate additive is
present in an amount from about 1,000 to about 100,000 ppm of the
composition, and the at least one sweet taste improving polyol
additive is present in an amount from about 400 to about 80,000 ppm
of the composition. A non-limiting example includes at least one
sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with L-alanine, fructose, and erythritol.
[0850] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with at least one sweet taste improving
amino acid additive, at least one sweet taste improving polyol
additive, and at least one sweet taste improving inorganic acid
salt additive is provided. In a particular embodiment, the at least
one sweet taste improving amino acid additive is present in an
amount from about 100 to about 25,000 ppm of the composition, the
at least one sweet taste improving polyol additive is present in an
amount from about 400 to about 80,000 ppm of the composition, and
the at least one sweet taste improving inorganic acid salt additive
is present in an amount from about 25 to about 5,000 ppm of the
composition. A non-limiting example includes at least one sweetness
enhancer and a sweetener comprising rebaudioside-A, stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,
monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame potassium or other salts, or neotame, in combination
with erythritol, glycine, potassium chloride, and potassium
phosphate.
[0851] In another embodiment, a sweetener composition comprising at
least one sweetness enhancer and a sweetener comprising
rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo sweetener, monatin, curculin, glycyrrihizin such as
mono-ammonium glycyrrhizic acid salt hydrate, sucralose, saccharin,
cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in combination with a sweet taste improving inorganic acid
salt additive is provided. A non-limiting example includes at least
one sweetness enhancer and a sweetener comprising rebaudioside-A,
stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo
sweetener, monatin, curculin, glycyrrihizin such as mono-ammonium
glycyrrhizic acid salt hydrate, sucralose, saccharin, cyclamate,
aspartame, acesulfame potassium or other salts, or neotame, in
combination with sodium chloride.
[0852] The desired weight ratio of the sweetness enhanced sweetener
composition to sweet taste improving composition(s) in the
sweetener composition will depend on the particular degree of
sweetness of the sweetness enhanced sweetener composition, and the
sweetness and other characteristics desired in the final product or
orally ingestible composition. Commercially available sweetness
enhancers generally are capable of enhancing the sweetness of
sweetener compositions by about 1.5 times to about 10 times a
sweetener composition without a sweetness enhancer. In addition,
those of ordinary skill in the art will appreciate that
high-potency sweetener compositions may vary greatly in their
potencies, ranging from about 30 times more potent than sucrose to
about 8,000 times more potent than sucrose on a weight basis. Thus,
the weight ratio of the sweetness enhanced sweetener composition to
sweet taste improving composition will vary depending on the degree
of sweetness enhancement and the potency of the sweetener
composition for example range from between 10,000:1 and 1:10,000; a
further non-limiting example may range from about 9,000:1 to about
1:9,000; yet another example may range from about 8,000:1 to about
1:8,000; a further example may range from about 7,000:1 to about
1:7,000; another example may range from about 6,000:1 to about
1:6000; in yet another example may range from about 5,000:1 to
about 1:5,000; in yet another example may range from about 4,000:1
to about 1:4,000; in yet another example may range from about
3,000:1 to about 1:3,000; in yet another example may range from
about 2,000:1 to about 1:2,000; in yet another example may range
from about 1,500:1 to about 1:1,500; in yet another example may
range from about 1,000:1 to about 1:1,000; in yet another example
may range from about 900:1 to about 1:900; in yet another example
may range from about 800:1 to about 1:800; in yet another example
may range from about 700:1 to about 1:700; in yet another example
may range from about 600:1 to about 1:600; in yet another example
may range from about 500:1 to about 1:500; in yet another example
may range from about 400:1 to about 1:400; in yet another example
may range from about 300:1 to about 1:300; in yet another example
may range from about 200:1 to about 1:200; in yet another example
may range from about 150:1 to about 1:150; in yet another example
may range from about 100:1 to about 1:100; in yet another example
may range from about 90:1 to about 1:90; in yet another example may
range from about 80:1 to about 1:80; in yet another example may
range from about 70:1 to about 1:70; in yet another example may
range from about 60:1 to about 1:60; in yet another example may
range from about 50:1 to about 1:50; in yet another example may
range from about 40:1 to about 1:40; in yet another example may
range from about 30:1 to about 1:30; in yet another example may
range from about 20:1 to about 1:20; in yet another example may
range from about 15:1 to about 1:15; in yet another example may
range from about 10:1 to about 1:10; in yet another example may
range from about 9:1 to about 1:9; in yet another example may range
from about 8:1 to about 1:8; in yet another example may range from
about 7:1 to about 1:7; in yet another example may range from about
6:1 to about 1:6; in yet another example may range from about 5:1
to about 1:5; in yet another example may range from about 4:1 to
about 1:4; in yet another example may range from about 3:1 to about
1:3; in yet another example may range from about 2:1 to about 1:2;
and in yet another example may be about 1:1; depending on the
particular sweetener and sweetness enhancer selected.
[0853] It is contemplated that the combination of at least one
sweetness enhancer, at least one sweetener, and at least one sweet
taste improving composition may be carried out in any pH range that
does not materially or adversely affect the taste of the sweetener
composition or the sweetened composition. A non-limiting example of
the pH range may be from about 2 to about 8. A further example
includes a pH range from about 2 to about 5.
[0854] One of ordinary skill in the art may combine the at least
one sweetener, at least one sweet taste improving composition, and
at least one sweetness enhancer in any manner. For example, at
least one sweetener and at least one sweetness enhancer may be
added to the sweetener composition before the at least one sweet
taste improving composition. In another example, at least one
sweetener and at least one sweetness enhancer may be added to the
sweetener composition after the at least one sweet taste improving
composition. In yet another example, at least one sweetener and at
least one sweetness enhancer may be added to the sweetener
composition simultaneously with the at least one sweet taste
improving composition. In another example, at least one sweetener
may be added to the sweetener composition before the at least one
sweet taste improving composition and at least one sweetness
enhancer. In yet another example, at least one sweetener may be
added to the sweetener composition after the at least one sweet
taste improving composition and at least one sweetness
enhancer.
[0855] In yet another embodiment, at least one sweetener may be
combined with the at least one sweet taste improving composition
and at least one sweetness enhancer prior to being added to a
orally ingestible composition. For example, the at least one
sweetener may be in a pure, diluted, or concentrated form as a
liquid (e.g., solution), solid (e.g., powder, chunk, pellet, grain,
block, crystalline, or the like), suspension, gas state, or
combinations thereof may be contacted with the at least one sweet
taste improving composition which may be in a pure, diluted, or
concentrated form as a liquid (e.g., solution), solid (e.g.,
powder, chunk, pellet, grain, block, crystalline, or the like),
suspension, gas state, or combinations thereof and with the at
least one sweetness enhancer which may be in pure, diluted, or
concentrated form as a liquid (e.g., solution), solid (e.g.,
powder, chunk, pellet grain, block, crystalline, or the like),
suspension, gas state, or combinations thereof before all are
contacted with an orally ingestible composition. In yet another
embodiment, when there are more than one sweetener, more than one
sweet taste improving composition, or more than one sweetness
enhancer, each component of the sweetener composition may be added
simultaneously, in an alternating pattern, in a random pattern, or
any other pattern.
IV. Tabletop Sweetener Compositions
[0856] In a particular embodiment of the present invention, the
sweetener compositions comprise a tabletop sweetener composition
comprising at least one sweetener in combination with: (i) at least
one sweetness enhancer; (ii) at least one bulking agent; and (iii)
optionally at least one sweet taste improving composition and/or
anti-caking agent with improved temporal and/or flavor profile. In
accordance with particular embodiments, suitable "bulking agents"
include maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20
or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol,
xylose, ribulose, mannose, xylitol, mannitol, galactitol,
erythritol, maltitol, lactitol, isomalt, maltose, tagatose,
lactose, inulin, glycerol, propylene glycol, polyols, polydextrose,
fructooligosaccharides, cellulose and cellulose derivatives, and
the like, and mixtures thereof. Additionally, in accordance with
still other embodiments of the invention, granulated sugar
(sucrose) or other caloric sweeteners such as crystalline fructose,
other carbohydrates, or sugar alcohols can be used as a bulking
agent due to their provision of good content uniformity without the
addition of significant calories. In one embodiment, a bulking
agent may be used as a sweet taste improving composition.
[0857] As used herein the phrase "anti-caking agent" and "flow
agent" refer to any composition which prevents, reduces, inhibits,
or suppresses at least one sweetener molecule from attaching,
binding, or contacting to another sweetener molecule.
Alternatively, anti-caking agent may refer to any composition which
assists in content uniformity and uniform dissolution. In
accordance with particular embodiments, non-limiting examples of
anti-caking agents include cream of tartar, calcium silicate,
silicon dioxide, microcrystalline cellulose (Avicel, FMC
BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one
embodiment, the anti-caking agents are present in the tabletop
sweetener composition in an amount from about 0.001 to about 3% by
weight of the tabletop sweetener composition.
[0858] Tabletop sweetener compositions are embodied and packaged in
numerous different forms and it is intended that the tabletop
sweetener compositions of the present invention may be of any form
known in the art. In accordance with particular embodiments,
non-limiting examples include powder form, granular form, packets,
tablets, sachets, pellets, cubes, solids, and liquids.
[0859] In an embodiment, a tabletop sweetener composition comprises
a single-serving (portion control) packet comprising a dry-blend of
a sweetener formulation. Dry-blend formulations generally may
comprise powder or granules. Although the tabletop sweetener packet
may be of any size, an illustrative non-limiting example of
conventional portion control tabletop sweetener packets are
approximately 2.5 by 1.5 inches and hold approximately 1 gram of a
sweetener composition having a sweetness equivalent to 2 teaspoons
of granulated sugar (.about.8 g). The amount of sweetener in a
dry-blend tabletop sweetener formulation will vary due to the
varying potencies of different sweetness enhanced sweetener
compositions. In a particular embodiment, a dry-blend tabletop
sweetener formulation may comprise a natural and/or synthetic
high-potency sweetener in an amount from about 1% (w/w) to about
10% (w/w) of the tabletop sweetener composition.
[0860] Solid tabletop sweetener embodiments include cubes and
tablets. A non-limiting example of conventional cubes are
equivalent in size to a standard cube of granulated sugar, which is
approximately 2.2.times.2.2.times.2.2 cm.sup.3 and weigh
approximately 8 grams. In one embodiment, a solid tabletop
sweetener is in the form of a tablet or any other form known to
those skilled in the art.
[0861] A tabletop sweetener composition may also be embodied in the
form of a liquid, wherein the sweetener is combined with a liquid
carrier. Suitable non-limiting examples of carrier agents for
liquid tabletop sweeteners include water, alcohol, polyol, glycerin
base or citric acid base dissolved in water, and mixtures thereof.
Due to the varying potencies of the different sweetness enhanced
sweetener compositions, the amount of the sweetness enhanced
sweetener composition in a liquid tabletop sweetener formulation
will also vary. The sweetness equivalent of a tabletop sweetener
composition for any of the forms described herein or known in the
art may be varied to obtain a desired sweetness profile. For
example, a tabletop sweetener composition may comprise a sweetness
comparable to that of an equivalent amount of standard sugar. In
another embodiment, the tabletop sweetener composition may comprise
a sweetness of up to 100 times that of an equivalent amount of
sugar. In another embodiment, the tabletop sweetener composition
may comprise a sweetness of up to 90 times, 80 times, 70 times, 60
times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8
times, 7 times, 6 times , 5 times, 4 times, 3 times, and 2 times
that of an equivalent amount of sugar.
[0862] In one embodiment, the tabletop sweetener composition may
also be formulated for targeted uses, for example, in beverage,
food, pharmaceutical, cosmetics, herbal/vitamins, tobacco, and in
any other products which may be sweetened. For example, a tabletop
sweetener composition for baking may be formulated having
additional protecting agents such as encapsulants. Other forms will
be readily apparent to those skilled in the tabletop sweetener
art.
[0863] Commonly used methods for making powder or granulated
sweetener formulations for packets include fluid bed agglomeration
processes. Other methods for making tabletop sweetener compositions
are well known to those of ordinary skill in the art.
[0864] Those skilled in the art appreciate that the amount of
sweetness enhanced sweetener composition and amount and types of
sweet taste improving composition, bulking agent, and/or
anti-caking agent can be modified in order to tailor the taste of
the tabletop sweetener composition to a desired profile and end
use.
[0865] Specific embodiments of tabletop sweetener compositions and
methods of making tabletop sweetener compositions are disclosed in
U.S. patent application Ser. No. 11/555,962, filed on Nov. 2, 2006,
by Prakash, et al., the disclosure of which is incorporated herein
by reference in its entirety.
V. Orally Ingestible Compositions
[0866] As used herein, "orally ingestible composition" and
"sweetenable composition" are synonymous and mean substances which
are contacted with the mouth of man or animal, including substances
which are taken into and subsequently ejected from the mouth and
substances which are drunk, eaten, swallowed or otherwise ingested,
and are safe for human or animal consumption when used in a
generally acceptable range. These compositions include food,
beverage, pharmaceutical, tobacco, nutraceutical, oral
hygienic/cosmetic products, and the like. Non-limiting examples of
these products include non-carbonated and carbonated beverages such
as colas, ginger ales, root beers, ciders, fruit-flavored soft
drinks (e.g., citrus-flavored soft drinks such as lemon-lime or
orange), powdered soft drinks, and the like; fruit juices
originating in fruits or vegetables, fruit juices including
squeezed juices or the like, fruit juices containing fruit
particles, fruit beverages, fruit juice beverages, beverages
containing fruit juices, beverages with fruit flavorings, vegetable
juices, juices containing vegetables, and mixed juices containing
fruits and vegetables; sport drinks, energy drinks, near water and
the like drinks (e.g., water with natural or synthetic flavorants);
tea type or favorite type beverages such as coffee, cocoa, black
tea, green tea, oolong tea and the like; beverages containing milk
components such as milk beverages, coffee containing milk
components, cafe au lait, milk tea, fruit milk beverages, drinkable
yogurt, lactic acid bacteria beverages or the like; dairy products;
bakery products; desserts such as yogurt, jellies, drinkable
jellies, puddings, Bavarian cream, blancmange, cakes, brownies,
mousse and the like, sweetened food products eaten at tea time or
following meals; frozen foods; cold confections, e. g. types of ice
cream such as ice cream, ice milk, lacto-ice and the like (food
products in which sweeteners and various other types of raw
materials are added to milk products, and the resulting mixture is
agitated and frozen), and ice confections such as sherbets, dessert
ices and the like (food products in which various other types of
raw materials are added to a sugary liquid, and the resulting
mixture is agitated and frozen); ice cream; general confections, e.
g., baked confections or steamed confections such as cakes,
crackers, biscuits, buns with bean-jam filling and the like; rice
cakes and snacks; table top products; general sugar confections
such as chewing gum (e.g. including compositions which comprise a
substantially water-insoluble, chewable gum base, such as chicle or
substitutes thereof, including jetulong, guttakay rubber or certain
comestible natural synthetic resins or waxes), hard candy, soft
candy, mints, nougat candy, jelly beans and the like; sauces
including fruit flavored sauces, chocolate sauces and the like;
edible gels; cremes including butter cremes, flour pastes, whipped
cream and the like; jams including strawberry jam, marmalade and
the like; breads including sweet breads and the like or other
starch products; spice; general condiments including seasoned soy
sauce used on roasted meats, roast fowl, barbecued meat and the
like, as well as tomato catsup, sauces, noodle broth and the like;
processed agricultural products, livestock products or seafood;
processed meat products such as sausage and the like; retort food
products, pickles, preserves boiled in soy sauce, delicacies, side
dishes; snacks such as potato chips, cookies, or the like; cereal
products; drugs or quasi-drugs that are administered orally or used
in the oral cavity (e.g., vitamins, cough syrups, cough drops,
chewable medicine tablets, amino acids, bitter-tasting drug or
pharmaceutical agents, acidulants or the like), wherein the drug
may be in solid, liquid, gel, or gas form such as a pill, tablet,
spray, capsule, syrup, drop, troche agent, powder, and the like;
personal care products such as other oral compositions used in the
oral cavity such as mouth freshening agents, gargling agents, mouth
rinsing agents, toothpaste, tooth polish, dentrifices, mouth
sprays, teeth-whitening agents and the like; dietary supplements;
tobacco products including smoke and smokeless tobacco products
such as snuff, cigarette, pipe and cigar tobacco, and all forms of
tobacco such as shredded filler, leaf, stem, stalk, homogenized
leaf cured, reconstituted binders and reconstituted tobacco from
tobacco dust, fines or ether sources in sheet, pellet or other
forms, tobacco substitutes formulated from non-tobacco materials,
dip or chewing tobacco; animal feed; and nutraceutical products,
which includes any food or part of a food that may provide
medicinal or health benefits, including the prevention and
treatment of disease (e.g., cardiovascular disease and high levels
of cholesterol in the blood, diabetes, osteoporosis, inflammation,
or autoimmune disorders).
[0867] Generally, the amount of sweetness enhanced sweetener
composition present in a sweetened composition varies widely
depending on the particular type of sweetened composition and its
desired sweetness. Those of ordinary skill in the art can readily
discern the appropriate amount of sweetener to put in the sweetened
composition.
[0868] In one embodiment, an orally ingestible composition
comprises a carbonated beverage comprising at least one natural
and/or synthetic high-potency sweetener, at least one sweet taste
improving composition, and at least one sweetness enhancer; wherein
the at least one natural and/or synthetic high-potency sweetener
comprises rebaudioside A, rebaudioside B, rebaudioside C (dulcoside
B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A,
rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han
Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR,
RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin,
monellin, mabinlin, brazzein, hernandulcin, phyllodulcin,
glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin,
polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside,
phlomisoside I, periandrin I, abrusoside A, cyclocarioside I,
sucralose, acesulfame potassium or other salts, aspartame, alitame,
saccharin, neohesperidin dihydrochalcone, cyclamate, neotame,
N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester,
N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe-
nylalanine 1-methyl ester,
N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani-
ne 1-methyl ester, salts thereof, or combinations thereof; wherein
the at least one sweet taste improving composition is selected from
the group consisting of carbohydrates, polyols, amino acids and
their corresponding salts, polyamino acids and their corresponding
salts, sugar acids and their corresponding salts, organic acids,
inorganic acids, organic salts, inorganic salts, bitter compounds,
flavorants, astringent compounds, polymers, proteins or protein
hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and
combinations thereof, and wherein the at least one sweetness
enhancer comprises at least one sulfamate. Specific combinations of
sweet taste improving compositions are disclosed in U.S. patent
application Ser. Nos. 11/561,148 and 11/561,158.
[0869] The present invention is further illustrated by the
following examples, which are not to be construed in any way as
imposing limitations upon the scope thereof. On the contrary, it is
to be clearly understood that resort may be had to various other
embodiments, modifications, and equivalents thereof which, after
reading the description therein, may suggest themselves to those
skilled in the art without departing from the spirit of the present
invention and/or the scope of the appended claims. Unless otherwise
specified, percentages (%'s) are by weight.
EXAMPLE SET A
Synthesis of Sulfamates
[0870] Synthesis of various sulfamates was carried out using the
methods described in J Org Chem 1980, 45(26), 5371-73 and ARKIVOC
2003 7, 297-309.
EXAMPLE A1
SODIUM 1H 1,3,5-TRIAZOLYL SULFAMATE
[0871] In a round bottom flask, sulfur trioxide pyridine complex
(22 mmol, 3.5 g) was dissolved in 22 mL of dry pyridine and cooled
to 0.degree. C. 4-Amino-4-H-]1,2,4-triazole (20.0 mmol, 1.68 g) was
dissolved in a minimum amount of pyridine and was added dropwise to
the sulfur trioxide pyridine complex under nitrogen. The mixture
was removed from the cooling bath and stirred at room temperature
overnight. The pH of the reaction mixture was adjusted to
approximately 10 with a 2 M aqueous sodium hydroxide and the
organic layer was extracted with diethyl ether (3.times.50 mL) to
eliminate unreacted amine. The resultant aqueous layer was
concentrated and the sulfamate obtained was crystallized using
90-95% ethanol to obtain an 11.2% yield of the sulfamate.
EXAMPLE A2
SODIUM 1H 1,3-BENZODIAZOL-2-YL SULFAMATE
[0872] Sulfur trioxide pyridine complex (22 mmol, 3.5 gm) was
dissolved in dry pyridine (22 mL) and was cooled in an ice-bath to
0.degree. C. 2-Aminobenzimidazole (20.0 mmol, 2.6 g) was dissolved
in a minimum amount of pyridine, taken up in a dropping funnel, and
slowly added to the sulfur trioxide pyridine complex under
nitrogen. The mixture was brought to room temperature and stirred
overnight. The reaction was quenched, pH adjusted, and organic
layer extracted as described in Example A1. The resultant aqueous
layer was concentrated and the sulfamate obtained was crystallized
using 95% ethanol to obtain an 11.34% yield of the sulfamate
product.
EXAMPLE A3
SODIUM 1H 1,3,5-THIADIAZOL-2-YL SULFAMATE
[0873] A solution of sulfur trioxide pyridine complex (22 mmol, 3.5
gm) made in 22 mL of dry pyridine was cooled to 0.degree. C.
2-Amino-1,3,4-thiadiazole (20.0 mmol, 2.0 gm) was was dissolved in
a minimum amount of pyridine and was added dropwise to the sulfur
trioxide pyridine complex under nitrogen. The methods described in
Example A1 hereinabove were repeated and the sulfamate was
crystallized using 90-97% ethanol to obtain a 7.2% yield of the
sulfamate product.
EXAMPLE A4
SODIUM 1H 4,6-DIMETHYL PYRIMIDIN-2-YL SULFAMATE
[0874] In a round bottom flask, sulfur trioxide pyridine complex
(33 mmol, 5.25 gm) was dissolved in 33 mL dry pyridine and cooled
to 0.degree. C. 6-Amino-2,4-dimethyl pyrimidine (30.0 mmol, 3.69
gm) also was dissolved in a minimum amount of pyridine and added to
the sulfur trioxide pyridine complex solution under nitrogen in a
dropwise manner. The methods described in Example A1 hereinabove
were repeated and the sulfamate was crystallized using 95% ethanol
to obtain an 28.5% yield of the sulfamate product.
EXAMPLE A5
SODIUM 1H 5-METHYL ISOXAZOL-3-YL SULFAMATE
[0875] In a round bottom flask, sulfur trioxide pyridine complex
(33 mmol, 5.25 gm) was dissolved in 22 mL of dry pyridine and
cooled to 0.degree. C. 3-Amino-5-methyl-isoxazole (30.0 mmol) also
was dissolved in a minimum amount of pyridine and slowly added to
the sulfur trioxide pyridine complex under nitrogen. The mixture
was removed from the cooling bath and stirred at room temperature
overnight. The methods described in Example A1 hereinabove were
repeated and the sulfamate was crystallized using 90 to 95% ethanol
to obtain a 15% yield of the sulfamate product.
EXAMPLE A6
SODIUM 1H-TETRAZOL-5-YL SULFAMATE
[0876] Sulfur trioxide pyridine complex (33 mmol, 5.25 gm) was
dissolved in 33 mL dry pyridine and cooled to 0.degree. C.
5-Amino-1,2,3,4-tetrazole (30.0 mmol, 2.55 gm) was dissolved in a
minimum amount of pyridine was added dropwise to the sulfur
trioxide pyridine complex under nitrogen. The methods described in
Example A1 hereinabove were repeated and the sulfamate was
crystallized using 95-98% ethanol to obtain a 5% yield of the
sulfamate product.
EXAMPLE SET B
Sweetness Enhancement and Modulation by Sulfamates
[0877] Sensory studies that were carried out on the N-substituted
sulfamic acid salts included 1) preliminary sulfamate analogue
Sweetness Detection Threshold (SDT) estimation, 2) refined
Sweetness Detection Threshold (SDT) estimation, 3) N-substituted
sulfamic acid salts mixed with 6% sucrose Sweetness Enhancement
Test and 4) repeat of step 3. The procedures and results for these
studies are summarized below.
EXAMPLE B1
Preliminary Sulfamate Analogue SDT Estimation
[0878] A 1,000 ppm sulfamate analogue solution was prepared by
dissolution of 20 mg sulfamate analogue in 20 ML purified water. An
aliquot (10 mL) of this solution was diluted to 20 mL with water to
obtain a 500 ppm solution. Additional 1:1 serial dilutions step
were used to obtain 250, 125, 62.5, 31.2 and 15.6 ppm solutions.
These solutions were then tasted in ascending order of
concentration by one experienced subject by using a sip-and-spit
protocol. The subject's estimated SDT was determined to be at the
lowest concentration at which sweetness was definitely
observed.
[0879] Three N-alkyl sulfamic acid salts, 2, 3, and 4, were
determined to exhibit sweet taste. The latter appeared to be the
most promising of three, yielding a weak sweet taste at ca. 62 ppm
and a strong sweet taste at 1,000 ppm with no off-taste. The two
other sulfamates, 2 and 3, were found only to have slight sweet
taste (ca. 1-2% sugar equivalent) at 1,000 ppm level and had some
bitterness off-taste problems.
EXAMPLE B2
N-Alkyl Sulfamate SDT Estimation
[0880] A 250 ppm solution of 4was prepared by dissolution of 50 mg
sulfamate in 200 mL purified water. An aliquot (100 mL) of this
solution then was diluted to 200 mL with water to obtain a 125 ppm
solution. Additional 1:1 serial dilution steps were used to prepare
62.5, 31.2 and 15.6 ppm solutions. These solutions then were tasted
in ascending order of concentration by 5 experienced subjects by a
sip-and-spit protocol.
[0881] All subjects agreed on the absence of taste in the 15.6 and
31.2 ppm solutions, 3 out of 5 subjects observed very faint
sweetness in the 62.5 ppm solution, and all 5 subjects observed
noticeable weak sweetness comparable to that of ca. 2% sucrose in
the 250 ppm sample. Based on the assessment of the 5 subjects that
observed weak sweetness in the 125 ppm solution (4 out of 5 rated
it as less than 1% sugar equivalent), the true SDT is likely
<125 ppm. However, in order to give sodium sulfamate 4 the most
favorable conditions under which to observe enhancement of the
sweetness of carbohydrate sweeteners, it was used at 125 ppm (586
.mu.M).
EXAMPLE B3
N-Alkyl Sulfamate & 6% Sucrose Sweetness Enhancement Test
[0882] Reference samples were prepared at 6, 7, 8, 9 and 10%
sucrose (w/v). The test sample was prepared by addition of 125 mg
of sulfamate 4 to 1L of 6% sucrose. Four sulfamate 4 test samples
mixed with 6% sucrose samples were included in a series of 10
samples which included 6 sucrose control samples of various
concentrations in the 6-10% sucrose range. Each of the ten samples
was then individually rated for sweetness intensity on a scale of
6-10 relative to the 6-10% sucrose references.
[0883] A summary of the results of the sweetness enhancement tests
is provided in Table 6, which shows the Sweetness Intensity Rating
from 6-10, for each subject and the average intensity rating for
the reference and test samples. The 6% sucrose reference sample had
an average sweetness intensity rating of 6.2 while the sulfamate 4
and 6% sucrose test sample had an average sweetness intensity
rating of 8.1, indicating that the sulfamate 4 increased the
perception of sweetness intensity.
TABLE-US-00004 Sweetness Intensity Ratings (6-10): Average
Intensity Sample #1 #2 #3 #4 #5 Rating 8% sucrose 8 8 9 8 8 8.2 6%
sucrose + 125 ppm NS 7 7 8 7 7 7.2 9% sucrose 9 9 8 10 9 9.0 6%
sucrose 6 6 7 6 6 6.2 6% sucrose + 125 ppm NS 8 10 8 9 8 8.6 8%
sucrose 7 8 7.5 10 8 8.1 6% sucrose + 125 ppm NS 8 8 8 9 8 8.2 6%
sucrose + 125 ppm NS 9 9 7 9 8 8.4 10% sucrose 10 10 10 10 10 10.0
7% sucrose 8 8 6 8 7 7.4 Sodium 1H-bicyclo[2.2.1]hetpan-2-yl
sulfamate 8.1 with 6% Sucrose Test Average:
[0884] While the invention has been described in detail with
respect to specific embodiments thereof, it will be appreciated
that those skilled in the art, upon attaining an understanding of
the foregoing, may readily conceive of alterations to, variations
of, and equivalents to these embodiments. Accordingly, the scope of
the present invention should be assessed as that of the appended
claims and any equivalents thereof.
* * * * *