U.S. patent application number 14/838499 was filed with the patent office on 2016-03-03 for stevia extracts.
The applicant listed for this patent is THE COCA-COLA COMPANY, PureCircle Sdn Bhd. Invention is credited to Yu Cheng BU, Shan Wang LI, Avetik MARKOSYAN.
Application Number | 20160058053 14/838499 |
Document ID | / |
Family ID | 55401009 |
Filed Date | 2016-03-03 |
United States Patent
Application |
20160058053 |
Kind Code |
A1 |
MARKOSYAN; Avetik ; et
al. |
March 3, 2016 |
STEVIA EXTRACTS
Abstract
A Stevia extract made from leaves of the Stevia rebaudiana plant
is described. The extract has desired levels of steviol glycosides
and is useful in food, beverage, and other consumable products.
Inventors: |
MARKOSYAN; Avetik; (Yerevan,
AM) ; LI; Shan Wang; (Ganzhou City, CN) ; BU;
Yu Cheng; (Ganzhou City, CN) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
PureCircle Sdn Bhd
THE COCA-COLA COMPANY |
Kuala Lumpur
Atlanta |
GA |
MY
US |
|
|
Family ID: |
55401009 |
Appl. No.: |
14/838499 |
Filed: |
August 28, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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PCT/US2015/047234 |
Aug 27, 2015 |
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14838499 |
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62064601 |
Oct 16, 2014 |
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62061363 |
Oct 8, 2014 |
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62059562 |
Oct 3, 2014 |
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62044626 |
Sep 2, 2014 |
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Current U.S.
Class: |
426/548 ;
426/431 |
Current CPC
Class: |
A23L 2/60 20130101; A23L
27/36 20160801; A23V 2002/00 20130101 |
International
Class: |
A23L 1/236 20060101
A23L001/236; A23L 2/60 20060101 A23L002/60 |
Claims
1. A process for preparing steviol glycoside compositions,
comprising the steps of: a) providing Stevia rebaudiana leaves,
wherein the Stevia rebaudiana leaves comprise RebM in an amount
above a common relative concentration of RebM; b) providing a
solvent comprising water; c) contacting the Stevia rebaudiana
leaves with solvent to extract the steviol glycosides from the
leaves; and d) separating the Stevia rebaudiana leaves to obtain
Stevia extract solution comprising RebM, wherein the RebM is
present in the solution above its common relative concentration;
and wherein for RebM the common relative concentration is 1.4%.
2. The process of claim 1 further comprising purification of the
Stevia extract solution and drying to obtain Stevia extract with
total steviol glycoside content of at least 6.9% (wt/wt on dry
basis).
3. An untreated aqueous Stevia extract prepared by the process of
claim 1, wherein RebM is present in the extract at or above its
common relative concentration.
4. A food, beverage or other consumable comprising Stevia extract
of claim 3.
Description
RELATED APPLICATIONS
[0001] This patent application is a continuation-in-part of, and
claims the benefit of priority from, PCT/US2015/47234, filed on
Aug. 27, 2015, and claims the benefit of priority from: U.S.
Provisional Patent Application No. 62/044,626, filed on Sep. 2,
2014; U.S. Provisional Application No. 62/059,562, filed on Oct. 3,
2014; U.S. Provisional Patent Application No. 62/061,363, filed on
Oct. 8, 2014; and U.S. Provisional Patent Application No.
62/064,601, filed on Oct. 16, 2014; the contents of each of which
are incorporated herein by reference in their entireties.
TECHNICAL FIELD
[0002] The present invention relates to a process for preparing
compositions comprising steviol glycosides. The present invention
also relates to the use of compositions comprising steviol
glycosides as sweeteners and/or flavor enhancers.
BACKGROUND OF THE INVENTION
[0003] High intensity sweeteners possess a sweetness level that is
many times greater than the sweetness level of sucrose. They are
essentially non-caloric and are commonly used in diet and
reduced-calorie products, including foods and beverages. High
intensity sweeteners do not elicit a glycemic response, making them
suitable for use in products targeted to diabetics and others
interested in controlling for their intake of carbohydrates.
[0004] Steviol glycosides are a class of compounds found in the
leaves of Stevia rebaudiana Bertoni, a perennial shrub of the
Asteraceae (Compositae) family native to certain regions of South
America. They are characterized structurally by a single base,
steviol, differing by the presence of carbohydrate residues at
positions C13 and C19. They accumulate in Stevia leaves, composing
approximately 10%-20% of the total dry weight. On a dry weight
basis, the four major glycosides found in the leaves of Stevia
typically include stevioside (9.1%), rebaudioside A (3.8%),
rebaudioside C (0.6-1.0%) and dulcoside A (0.3%).
[0005] Morita et al. 2011 (U.S. Ser. No. 13/122,232) and Ohta et al
2010 (Ohta M., Sasa S., Inoue A., Tamai T., Fujita I, Morita K.,
and Matsuura F. (2010) Characterization of novel steviol glycosides
from leaves of Stevia rebaudiana Morita, J. Appl. Glycosci. 57,
199-209) describe that rebaudiosides D, E, M, N and O are found in
trace concentrations in the leaves of certain Stevia rebaudiana
Bertoni cultivars. Due to this the purification of those
glycosides, particularly rebaudiosides D, E, M, N and O can be
achieved only by utilizing complex purification techniques such as
chromatography, crystallization etc.
[0006] It is generally perceived that the aqueous extracts of
Stevia rebaudiana are not suitable for use in food and beverage
applications without further treatment such as crystallization,
separation, isolation and purification of individual steviol
glycosides. The reason for this is the low concentration of better
tasting glycosides, particularly rebaudiosides D, E, M, N and O in
regular extracts of Stevia rebaudiana.
[0007] Accordingly, there remains a need for new cultivars of
Stevia rebaudiana containing higher concentrations of rebaudiosides
D, E, M, N and O, which can enable manufacturing of stevia extracts
with higher concentrations of respective glycosides and their use
as sweeteners and/or flavor ingredients without further treatment
such as crystallization, separation, isolation and purification of
individual steviol glycosides.
SUMMARY OF THE INVENTION
[0008] The present invention relates to a process for preparing
compositions comprising steviol glycosides from Stevia rebaudiana
biomass. The present invention also relates to the use of
compositions comprising steviol glycosides as a sweetener and/or
flavor enhancer.
[0009] Hereinafter the term "steviol glycoside(s)" will mean
steviol glycosides naturally occurring in Stevia rebaudiana,
including but not limited to steviolmonoside, steviolbioside,
rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside
G, stevioside, rebaudioside C, rebaudioside F, rebaudioside A,
rebaudioside I, rebaudioside E, rebaudioside H, rebaudioside L,
rebaudioside K, rebaudioside J, rebaudioside M, rebaudioside D,
rebaudioside N, rebaudioside O, and combinations thereof.
[0010] Hereinafter the terms "RebA", "RebB", "RebC", "RebD",
"RebE", "RebF", "RebM", "RebN", and "RebO" refer to Rebaudiosides
A, B, C, D, E, F, M, N, and O.
[0011] Hereinafter the terms "RebD2", "RebG", "RebH", "RebI",
"RebJ", "RebK", "RebL", "RebM2", "RebP", "RebQ" "RebR", RebS",
"RebT", "RebU", "RebV", "RebW", "RebX", "RebY", and "RebZ", refer
to Rebaudiosides D2, G, H, I, J, K, L, M2, P, Q, R, S, T, U, V, W,
X, Y and Z.
[0012] Hereinafter the terms "Stev", "Sbio", "DulA", "Rub", refer
to Stevioside, Steviolbioside, Dulcoside A and Rubusoside.
[0013] Hereinafter the term "TSG content" will mean Total Steviol
Glycosides (TSG) content, and it will be calculated as the sum of
the concentrations of Rebaudioside A, Rebaudioside B, Rebaudioside
C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside M,
Rebaudioside N, Rebaudioside O, Stevioside, Steviolbioside,
Dulcoside A and Rubusoside on a wt/wt dry basis.
[0014] Hereinafter the term "relative concentration" will mean the
percent ratio of the concentration of Rebaudioside A, Rebaudioside
B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F,
Rebaudioside M, Rebaudioside N, Rebaudioside O, Stevioside,
Steviolbioside, Dulcoside A or Rubusoside (on a wt/wt dry basis) to
Total Steviol Glycosides (TSG) content. For example if the
composition comprises 10% RebO, 40% Stev, 0% RebA, 0% RebB, 0%
RebC, 0% RebD, 0% RebE, 0% RebF, 0% RebM, 0% RebN, 0% Sbio, 0% DulA
and 0% Rub (all concentration being % wt/wt on dry basis) the TSG
content of the composition will be 50% (wt/wt on dry basis). Since
the concentration of RebO is 10% (wt/wt on dry basis) the relative
concentration of RebO will be 20% and will be calculated as
follows:
Relative concentration of RebO (%)={concentration of RebO (% wt/wt
on dry basis)/TSG content (% wt/wt on dry basis)}*100%
[0015] Similarly the relative concentrations of other glycosides
can be calculated. The "common relative concentration" shall refer
to the relative concentration of steviol glycosides occurring in
known varieties and untreated aqueous extracts of Stevia rebaudiana
plants. As used herein, "untreated aqueous extract(s)" shall refer
to an extract or extracts from Stevia rebaudiana plants that has or
have not been subjected to techniques used to purify, isolate or
further concentrate a certain steviol glycoside, or a group of
steviol glycosides, from the extract.
[0016] Hereinafter the term "relative ratio" will mean the ratio of
the concentration of one steviol glycoside to another. For example
if the composition comprises 10% RebO, 40% Stev, 0% RebA, 0% RebB,
0% RebC, 0% RebD, 0% RebE, 0% RebF, 0% RebM, 0% RebN, 0% Sbio, 0%
DulA and 0% Rub (all concentration being % wt/wt on dry basis) the
relative ratio of RebO to Stevioside will be 0.25 and will be
calculated as follows:
Relative ratio of RebO to Stev=concentration of RebO (% wt/wt on
dry basis)/concentration of Stev (% wt/wt on dry basis)
[0017] In the invention, Stevia rebaudiana plant biomass,
particularly the dry leaves, were used as a starting material.
Optionally the leaves may be not dried as well. The leaves may be
optionally ground into fine powder. However not only the leaves but
also the other parts of the Stevia rebaudiana plant such as stems,
roots, flowers etc. or combinations thereof may be used as starting
material.
[0018] The process for preparing steviol glycosides compositions
may comprise the steps of:
[0019] a) providing Stevia rebaudiana leaves, wherein Stevia
rebaudiana leaves comprise at least one steviol glycoside selected
from the group consisting of RebE, RebM, RebD, RebN, and RebO,
wherein the steviol glycoside is present above common relative
concentration,
[0020] b) providing solvent;
[0021] c) contacting the Stevia rebaudiana leaves with solvent to
extract the steviol glycosides from the leaves;
[0022] d) separating the Stevia rebaudiana leaves to obtain Stevia
extract solution comprising at least one steviol glycoside selected
from the group consisting of RebE, RebM, RebD, RebN, and RebO,
wherein the steviol glycoside is present above common relative
concentration, HSG-Extract.
[0023] The solvent may be water, alcohol, aqueous alcohol, or any
other solvent known to be used in production of stevia extracts or
plant extracts.
[0024] The process may further include other refining and
purification techniques or processes known to be used in production
of steviol glycosides. Non limiting examples include, flocculation,
ion-exchange resin treatment, membrane filtration, macroporous
adsorption resin treatment, activated carbon treatment,
chromatographic separation, crystallization, centrifugation,
blending, drying, milling, sieving, granulation, agglomeration,
solubilisation, in any order or step numbers.
[0025] The present invention provides stevia compositions called
"HSG Extracts" comprising at least one of the steviol glycosides
selected from the group including Rebaudioside E, Rebaudioside D,
Rebaudioside M, Rebaudioside N, Rebaudioside O, or combinations
thereof, wherein the at least one of the steviol glycosides
selected from the group including RebE, RebD, RebM, RebN, RebO, is
present in a relative concentration higher than the relative
concentration occurring in known varieties and/or untreated aqueous
extracts of Stevia rebaudiana plant.
DETAILED DESCRIPTION
[0026] The present invention relates to a process for preparing
compositions comprising steviol glycosides from Stevia rebaudiana
biomass. The present invention also relates to the use of
compositions comprising steviol glycosides as a sweetener and/or
flavor enhancer.
[0027] The present invention provides new cultivars of Stevia
rebaudiana plant, comprising at least one of the steviol glycosides
selected from the group including Rebaudioside E, Rebaudioside D,
Rebaudioside M, Rebaudioside N, Rebaudioside O, or combinations
thereof, wherein the at least one of the steviol glycosides
selected from the group including RebE, RebD, RebM, RebN, RebO, is
present in a relative concentration higher than the relative
concentration occurring in known varieties and untreated aqueous
extracts of Stevia rebaudiana plant.
[0028] In a particular embodiment the new cultivars are the
cultivars named Stevia rebaudiana 814011, 807086, 817096, which are
obtained by selective breeding of Stevia rebaudiana Bertoni
plant.
[0029] Generation of Stevia plants with the desirable
characteristics described herein can be accomplished by growing
from the callus culture deposited at China General Microbiological
Culture Center (CGMCC, Institute of Microbiology, Chinese Academy
of Sciences, Datun Road, Chaoyang District, Beijing 100101, China;
Tel.: 86-10-64807355, Fax: 86-10-64807288), and assigned deposit
No. 9701 for Stevia rebaudiana cultivar 814011, No. 9702 for Stevia
rebaudiana cultivar 807086, and No. 9703 for Stevia rebaudiana
cultivar 817096.
[0030] It is also possible to generate varieties and lines of
Stevia using at least one of the deposited lines by either
conventional cross breeding techniques or molecular techniques to
transfer one or more genetic elements (genes, promoters, protein
coding sequences, and the like) to other Stevia plants.
[0031] Alternatively, it is possible to generate new Stevia plants
through either classical selection and cross breeding alone, or in
combination with chemical or radiation induced mutation using at
least one Stevia rebaudiana cultivar selected from group including
814011, 807086, 817096 and/or seeds thereof.
[0032] In one embodiment, new cultivars of Stevia rebaudiana plants
are F1, F2, F3, or subsequent progeny of at least one Stevia
rebaudiana cultivar selected from group including 814011, 807086,
817096.
[0033] In another embodiment, high rebD plants are the first
generation or subsequent progeny of at least one Stevia rebaudiana
cultivar selected from group including 814011, 807086, 817096 whose
seeds were subjected to chemical or radiation mutagenesis.
[0034] In another embodiment, a method of cross breeding new high
RebM cultivars of Stevia rebaudiana is disclosed. In said cross
breeding method one parent plant is a cultivar having low rebM,
high RebE and high RebD content (e.g. 817096) and the other parent
is a cultivar having high rebM content (e.g. 814011).
[0035] In one embodiment, new high RebM cultivars of Stevia
rebaudiana plants are F1, F2, F3, or subsequent progeny of Stevia
rebaudiana cultivars 814011 and 817096.
[0036] In a particular embodiment the relative concentration of
RebE in dried leaves of new Stevia rebaudiana cultivar is at least
1.0%.
[0037] In a particular embodiment the relative concentration of
RebM in dried leaves of new Stevia rebaudiana cultivar is at least
1.4%.
[0038] In a particular embodiment the relative concentration of
RebD in dried leaves of new Stevia rebaudiana cultivar is at least
2.4%.
[0039] In a particular embodiment the relative concentration of
RebN in dried leaves of new Stevia rebaudiana cultivar is at least
1.6%.
[0040] In a particular embodiment the relative concentration of
RebO in dried leaves of new Stevia rebaudiana cultivar is at least
0.8%.
[0041] In a particular embodiment the relative concentration of at
least on compound selected from the group including RebD2, RebG,
RebH, RebI, RebJ, RebK, RebL, RebM2, RebP, RebQ RebR, RebS, RebT,
RebU, RebV, RebW, RebX, RebY, RebZ, and other glycoside of steviol
in dried leaves of new Stevia rebaudiana cultivar is at least
0.1%.
[0042] In one embodiment the dried leaves of at least one Stevia
rebaudiana cultivar selected from group 814011, 807086, 817096 are
subjected to aqueous extraction (e.g. according to procedure
described in U.S. Ser. No. 13/122,232) to prepare stevia
compositions called "HSG-Extracts". Any other extraction method can
be used as well.
[0043] The present invention provides stevia compositions called
"HSG-Extracts" comprising at least one steviol glycoside selected
from the group consisting of RebE, RebM, RebD, RebN, and RebO,
wherein the steviol glycoside is present above common relative
concentration occurring in known varieties and untreated aqueous
extracts of Stevia rebaudiana plant, and wherein for RebE this
common relative concentration is 1.0%, for RebM 1.4%, for RebD
2.4%, for RebN 1.6%, and for RebO 0.8%.
[0044] In a particular embodiment the relative concentration of
RebE in "HSG-Extract", produced by aqueous extraction of dried
leaves of new Stevia rebaudiana cultivar is at least 1.0%.
[0045] In a particular embodiment the relative concentration of
RebM in "HSG-Extract", produced by aqueous extraction of dried
leaves of new Stevia rebaudiana cultivar is at least 1.4%.
[0046] In a particular embodiment the relative concentration of
RebD in "HSG-Extract", produced by aqueous extraction of dried
leaves of new Stevia rebaudiana cultivar is at least 2.4%.
[0047] In a particular embodiment the relative concentration of
RebN in "HSG-Extract", produced by aqueous extraction of dried
leaves of new Stevia rebaudiana cultivar is at least 1.6%.
[0048] In a particular embodiment the relative concentration of
RebO in "HSG-Extract", produced by aqueous extraction of dried
leaves of new Stevia rebaudiana cultivar is at least 0.8%.
[0049] In a particular embodiment the relative concentration of at
least on compound selected from the group including RebD2, RebG,
RebH, RebI, RebJ, RebK, RebL, RebM2, RebP, RebQ RebR, RebS, RebT,
RebU, RebV, RebW, RebX, RebY, RebZ, and other glycoside of steviol
in "HSG-Extract", produced by aqueous extraction of dried leaves of
new Stevia rebaudiana cultivar is at least 0.1%.
[0050] Optionally, the method of the present invention further
comprises purifying RebE, RebM, RebD, RebN, and RebO from the
HSG-Extract. Any suitable purification method can be used, such as,
for example, crystallization, separation by membranes,
centrifugation, extraction (liquid or solid phase), chromatographic
separation, HPLC (preparative or analytical) or a combination of
such methods.
[0051] In one embodiment, the HSG-Extract is provided as part of a
mixture. In a particular embodiment, the mixture is selected from
the group consisting of a mixture of steviol glycosides, a Stevia
extract, by-products of other steviol glycosides' isolation and
purification processes, or any combination thereof. In one
embodiment, the mixture contains HSG-Extract in an amount that
ranges from about 10% to about 99% by weight on a dry basis, such
as, for example, from about 20% to about 99%, from about 30% to
about 99%, from about 40% to about 99%, from about 50% to about
99%, from about 60% to about 99%, from about 70% to about 99%, from
about 80% to about 99% and from about 90% to about 99%. In a
particular embodiment, the mixture contains HSG-Extract in an
amount greater than about 90% by weight on a dry basis, for
example, greater than about 91%, greater than about 92%, greater
than about 93%, greater than about 94%, greater than about 95%,
greater than about 96%, greater than about 97%, greater than about
98% and greater than about 99%.
[0052] In one embodiment the HSG-extract contains one or more
additional steviol glycosides including, but not limited to,
naturally occurring steviol glycosides, e.g. steviolmonoside,
steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside
B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F,
rebaudioside A, rebaudioside I, rebaudioside E, rebaudioside H,
rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M,
rebaudioside M2, rebaudioside D, rebaudioside D2, rebaudioside N,
rebaudioside O, synthetic steviol glycosides, e.g. enzymatically
glucosylated steviol glycosides and combinations thereof.
[0053] HSG-Extract can be present in the composition in an amount
effective to provide a concentration from about 1 ppm to about
10,000 ppm when the composition is added to a consumable, such as,
for example, from about 1 ppm to about 4,000 ppm, from about 1 ppm
to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, from about
1 ppm to about 1,000 ppm. In another embodiment, a HSG-Extract is
present in the composition in an amount effective to provide a
concentration from about 10 ppm to about 1,000 ppm when the
composition is added to a consumable, such as, for example, from
about 10 ppm to about 800 ppm, from about 50 ppm to about 800 ppm,
from about 50 ppm to about 600 ppm or from about 200 ppm to about
250 ppm. In a particular embodiment, HSG-Extract is present in the
composition in an amount effective to provide a concentration from
about 300 ppm to about 600 ppm when the composition is added to a
consumable.
[0054] Sweetener Compositions
[0055] In one embodiment, the present invention is a sweetener
composition comprising HSG-Extract.
[0056] "Sweetener composition," as used herein, refers to a
composition useful to sweeten a sweetenable composition (i.e. a
composition that can be sweetened) that contains at least one sweet
component in combination with at least one other substance.
[0057] In one embodiment, HSG-Extract is the sole sweetener in the
sweetener composition, i.e. HSG-Extract is the only compound
present in the sweetener composition that provides a detectable
sweetness. In another embodiment, the sweetener composition
includes a compound of HSG-Extract in combination with one or more
sweetener compounds.
[0058] The amount of HSG-Extract in the sweetener composition may
vary. In one embodiment, HSG-Extract is present in a sweetener
composition in any amount to impart the desired sweetness when the
sweetener composition is added to a sweetenable composition or
sweetenable consumable.
[0059] The sweetness of a non-sucrose sweetener can also be
measured against a sucrose reference by determining the non-sucrose
sweetener's sucrose equivalence. Typically, taste panelists are
trained to detect sweetness of reference sucrose solutions
containing between 1-15% sucrose (w/v). Other non-sucrose
sweeteners are then tasted at a series of dilutions to determine
the concentration of the non-sucrose sweetener that is as sweet as
a given percent sucrose reference. For example, if a 1% solution of
a sweetener is as sweet as a 10% sucrose solution, then the
sweetener is said to be 10 times as potent as sucrose.
[0060] In one embodiment, HSG-Extract is present in the sweetener
composition in an amount effective to provide a sucrose equivalence
of greater than about 10% (w/v) when the sweetener composition is
added to a sweetenable composition or sweetenable consumable, such
as, for example, greater than about 11%, greater than about 12%,
greater than about 13% or greater than about 14%.
[0061] The amount of sucrose, and thus another measure of
sweetness, in a reference solution may be described in degrees Brix
(.degree.Bx). One degree Brix is 1 gram of sucrose in 100 grams of
solution and represents the strength of the solution as percentage
by weight (% w/w) (strictly speaking, by mass). In one embodiment,
a sweetener composition comprises HSG-Extract in an amount
effective to provide sweetness equivalent from about 0.50 to 14
degrees Brix of sugar when present in a sweetened composition, such
as, for example, from about 5 to about 11 degrees Brix, from about
4 to about 7 degrees Brix, or about 5 degrees Brix. In yet another
embodiment a composition comprising HSG-Extract is present with at
least one other sweetener in an amount effective to provide any one
of the sweetness equivalents listed above.
[0062] In one embodiment, HSG-Extract is present in the sweetener
composition in an amount effective to provide a concentration from
about 1 ppm to about 10,000 ppm when the sweetener composition is
added to a consumable (e.g., a beverage), such as, for example,
from about 1 ppm to about 4,000 ppm, from about 1 ppm to about
3,000 ppm, from about 1 ppm to about 2,000 ppm, from about 1 ppm to
about 1,000 ppm. In another embodiment, HSG-Extract is present in
the sweetener composition in an amount effective to provide a
concentration from about 10 ppm to about 1,000 ppm when the
composition is added to a consumable, such as, for example, from
about 10 ppm to about 800 ppm, from about 50 ppm to about 800 ppm,
from about 50 ppm to about 600 ppm or from about 200 ppm to about
250 ppm. In a particular embodiment, HSG-Extract is present in the
sweetener composition in an amount effective to provide a
concentration from about 300 ppm to about 600 ppm when the
sweetener composition is added to the consumable.
[0063] In some embodiments, HSG-Extract is present in the sweetener
composition in an amount effective to provide a concentration of
the compound that is above, at or below its threshold sweetener
recognition level when the sweetener composition is added to a
consumable (e.g., a beverage).
[0064] Flavor Enhancing Compositions
[0065] In one aspect, the present invention is a flavor enhancing
composition comprising HSG-Extract.
[0066] "Flavor enhancer compositions," as used herein, refers to a
composition capable of enhancing or intensifying the perception of
a particular flavor in a consumable. The terms "flavor enhancing
compositions" or "flavor enhancer" are synonymous with the terms
"flavor potentiator," "flavor amplifier," and "flavor intensifier."
Generally, the flavor enhancing composition provided herein may
enhance or potentiate the taste of flavor ingredients, i.e. any
substance that provides sweetness, sourness, saltiness, savoriness,
bitterness, metallic taste, astringency, sweet lingering
aftertaste, sweetness onset, etc. Without being bound by any
theory, the flavor enhancing composition likely does not contribute
any noticeable taste to the consumable to which it is added because
HSG-Extract is present in the consumable in a concentration at or
below its flavor recognition threshold concentration.
[0067] "Flavor recognition threshold concentration," as used
herein, refers to the lowest concentration at which the particular
flavor or off-taste of a component (e.g., a compound) is
perceptible in a consumable. The flavor recognition threshold
concentration varies for different compounds, and may be varied
with respect to the individual perceiving the flavor or the
particular consumable.
[0068] In one embodiment, the flavor enhancing composition
comprises HSG-Extract in an amount effective to provide a
concentration that is at or below the threshold flavor recognition
concentration of HSG-Extract when the flavor enhancing composition
is added to a consumable.
[0069] In a particular embodiment, HSG-Extract is present in the
flavor-enhancing composition in an amount effective to provide a
concentration that is below the threshold flavor recognition
concentration of HSG-Extract when the flavor enhancing composition
is added to a consumable.
[0070] In certain embodiment, HSG-Extract is present in the flavor
enhancing composition in an amount effective to provide a
concentration that is at least about 1%, at least about 5%, at
least about 10%, at least about 15%, at least about 20%, at least
about 25%, at least about 30%, at least about 35%, at least about
40%, at least about 45% or at least about 50% or more below the
threshold flavor recognition concentration when the flavor
enhancing composition is added to a consumable.
[0071] In some embodiments, HSG-Extract is present in the flavor
enhancing composition in an amount that, when added to the
consumable, will provide a concentration of ranging from about 0.5
ppm to about 1000 ppm. For example, HSG-Extract is present in the
composition in an amount that, when added to the consumable, will
provide a concentration ranging from about 1 ppm to about 300 ppm,
from about 0.1 ppm to about 75 ppm, or from about 500 ppm to about
3,000 ppm.
[0072] A person of skill in the art will be able to select the
concentration of HSG-Extract in the flavor enhancing composition so
that it may impart an enhanced flavor to a consumable comprising at
least one flavor ingredient. For example, a skilled artisan may
select a concentration for HSG-Extract in the flavor enhancing
composition so that the flavor enhancing composition and/or the
HSG-Extract does not impart any perceptible flavor to a consumable
when the flavor enhancing composition is added thereto.
[0073] In one embodiment, addition of the flavor enhancing
composition increases the detected flavor of the at least one
flavor ingredient in the consumable compared to the detected flavor
of the same ingredient in the consumable in the absence of the
flavor enhancer.
[0074] Suitable flavor ingredients 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 can
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 include
Dohler.TM. Natural Flavoring Sweetness Enhancer K14323 (Dohler.TM.,
Darmstadt, Germany), Symrise.TM. Natural Flavor Mask for Sweeteners
161453 and 164126 (Symrise.TM. Holzminden, 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.).
[0075] In another embodiment, the flavor enhancer composition
comprising HSG-Extract enhances flavors (either individual flavors
or the overall flavor) when added to the consumable. Alternatively,
HSG-Extract may be added directly to the consumable, i.e., not
provided in the form of a composition, to enhance flavor. In this
embodiment, HSG-Extract is a flavor enhancer and it is added to the
consumable at a concentration at or below its threshold flavor
recognition concentration.
[0076] In a particular embodiment, the flavor enhancing composition
is a sweetness enhancing composition. "Sweetness enhancing
composition," as used herein, refers to a composition capable of
enhancing or intensifying the perception of sweet taste of a
consumable, such as a beverage. The term "sweetness enhancer" is
synonymous with the terms "sweet taste potentiator," "sweetness
potentiator," "sweetness amplifier," and "sweetness
intensifier."
[0077] "Sweetness recognition threshold concentration," as used
herein, is the lowest known concentration of a sweet compound that
is perceivable by the human sense of taste. Generally, the
sweetness enhancing composition of the present invention may
enhance or potentiate the sweet taste of a consumable without
providing any noticeable sweet taste itself because the
concentration of HSG-Extract in the sweetness enhancing composition
is at or below its sweetness recognition threshold concentration,
either in the sweetness enhancing compositions, the consumable
after the sweetness enhancing composition has been added, or both.
The sweetness recognition threshold concentration is specific for a
particular compound, and can vary based on temperature, matrix,
ingredients and/or flavor system.
[0078] In one embodiment, a sweetness enhancing composition
comprises HSG-Extract in an amount effective to provide a
concentration that is at or below the threshold sweetness
recognition concentration of HSG-Extract when the sweetness
enhancing composition is added to a consumable.
[0079] In a particular embodiment, a sweetness enhancing
composition comprises HSG-Extract in an amount effective to provide
a concentration that is below the threshold sweetness recognition
concentration of HSG-Extract when the sweetness enhancing
composition is added to a consumable.
[0080] In certain embodiments, HSG-Extract is present in the
sweetness enhancing composition in an amount effective to provide a
concentration that is at least about 1%, at least about 5%, at
least about 10%, at least about 15%, at least about 20%, at least
about 25%, at least about 30%, at least about 35%, at least about
40%, at least about 45% or at least about 50% or more below the
threshold sweetness recognition concentration of HSG-Extract when
the sweetness enhancing composition is added to a consumable.
[0081] In some embodiments, HSG-Extract is present in the sweetness
enhancing composition in an amount that, when added to the
consumable, will provide a concentration of the compound of
HSG-Extract ranging from about 0.5 ppm to about 1000 ppm. For
example, HSG-Extract is present in the composition in an amount
that, when added to the consumable, will provide a concentration
ranging from about 1 ppm to about 300 ppm, from about 0.1 ppm to
about 75 ppm, or from about 500 ppm to about 3,000 ppm.
Alternatively, HSG-Extract may be added directly to the consumable,
i.e., not provided in the form of a composition, to enhance
sweetness. In this embodiment, HSG-Extract is a sweetness enhancer
and it is added to the consumable at a concentration at or below
its sweetness recognition threshold concentration.
[0082] The sweetness of a given composition is typically measured
with reference to a solution of sucrose. See generally "A
Systematic Study of Concentration-Response Relationships of
Sweeteners," G. E. DuBois, D. E. Walters, S. S. Schiffman, Z. S.
Warwick, B. J. Booth, S. D. Pecore, K. Gibes, B. T. Carr, and L. M.
Brands, in Sweeteners: Discovery, Molecular Design and
Chemoreception, D. E. Walters, F. T. Orthoefer, and G. E. DuBois,
Eds., American Chemical Society, Washington, D.C. (1991), pp
261-276.
[0083] It is contemplated that the sweetness enhancing composition
can include one or more sweetness enhancers in addition to
HSG-Extract. In one embodiment, the sweetness enhancing composition
can include one additional sweetness enhancer. In other
embodiments, the sweetness enhancing composition can include two or
more additional sweetness enhancers. In embodiments where two or
more sweetness enhancers are utilized, each sweetness enhancer
should be present below its respective sweetness recognition
threshold concentration.
[0084] Suitable sweetness enhancers include, but are not limited
to, the group consisting of 2-hydroxybenzoic acid, 3-hydroxybenzoic
acid, 4-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid,
3,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid,
2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid,
2,4,6-trihydroxybenzoic acid, 3-aminobenzoic acid, 4-aminobenzoic
acid, FEMA GRAS enhancer 4469, FEMA GRAS enhancer 4701, FEMA GRAS
enhancer 4720, FEMA GRAS enhancer 4774, FEMA GRAS enhancer 4708,
FEMA GRAS enhancer 4728, FEMA GRAS enhancer 4601 and combinations
thereof.
[0085] Suitable sweeteners include, but are not limited to,
sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose,
erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose,
allose, altrose, galactose, glucose, gulose, idose, mannose,
talose, fructose, psicose, sorbose, tagatose, mannoheptulose,
sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose,
sialose, rebaudioside A, rebaudioside B, rebaudioside C,
rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H,
rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N,
rebaudioside O, dulcoside A, dulcoside B, rubusoside, stevia,
stevioside, mogroside IV, mogroside V, Luo han guo, 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, steviolbioside and cyclocarioside I, sugar alcohols
such as erythritol, sucralose, potassium acesulfame, acesulfame
acid and salts thereof, aspartame, alitame, saccharin and salts
thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid
and salts thereof, neotame, advantame, glucosylated steviol
glycosides (GSGs) and combinations thereof.
[0086] In one embodiment, the sweetener is a caloric sweetener or
mixture of caloric sweeteners. In another embodiment, the caloric
sweetener is selected from sucrose, fructose, glucose, high
fructose corn/starch syrup, a beet sugar, a cane sugar, and
combinations thereof.
[0087] In another embodiment, the sweetener is a rare sugar
selected from D-psicose, D-allose, L-ribose, D-tagatose, L-glucose,
L-fucose, L-arbinose, turanose and combinations thereof.
[0088] In yet another embodiment, the sweetener is a non-caloric
sweetener or mixture of non-caloric sweeteners. In one example, the
non-caloric sweetener is a natural high-potency sweetener. As used
herein, the phrase "natural high potency sweetener" refers to any
composition which is not found naturally in nature and
characteristically has a sweetness potency greater than sucrose,
fructose, or glucose, yet has less calories. The natural high
potency sweetener can be provided as a pure compound or,
alternatively, as part of an extract.
[0089] In yet another example, the non-caloric sweetener is a
synthetic high-potency sweetener. As used herein, the phrase
"synthetic sweetener" refers to any composition which is not found
naturally in nature and characteristically has a sweetness potency
greater than sucrose, fructose, or glucose, yet has less
calories.
[0090] In one embodiment, addition of the sweetness enhancer
increases the detected sucrose equivalence of the at least one
sweetener in a consumable compared to the sucrose equivalence of
the same consumable in the absence of the sweetness enhancer.
[0091] In a particular embodiment, the consumable is a beverage.
The beverage comprises HSG-Extract and at least one sweetener,
wherein HSG-Extract is present in a concentration at or below its
sweetness recognition threshold. The HSG-Extract and at least one
sweetener can each be provided separately, or provided in the form
of a sweetness enhancing composition. In a particular embodiment,
the detected sucrose equivalence is increased from, for example,
about 0.2% to about 5.0%, such as, for example, about 1%, about 2%,
about 3%, about 4% or about 5%.
[0092] The sweetener can be any natural or synthetic sweetener
provided herein. In a particular embodiment, the sweetener is a
calorie-providing carbohydrate sweetener. Accordingly,
incorporation of the sweetness enhancer thereby reduces the
quantity of the calorie-providing carbohydrate sweetener that must
be used in a given consumable, thereby allowing the preparation of
reduced-calorie consumables.
[0093] The compositions can be customized to provide the desired
calorie content. For example, compositions can be "full-calorie",
such that they impart the desired sweetness when added to a
consumable (such as, for example, a beverage) and have about 120
calories per 8 oz serving. Alternatively, compositions can be
"mid-calorie", such that they impart the desired sweetness when
added to a consumable (such as, for example, as beverage) and have
less than about 60 calories per 8 oz serving. In other embodiments,
compositions can be "low-calorie", such that they impart the
desired sweetness when added to a consumable (such as, for example,
as beverage) and have less than 40 calories per 8 oz serving. In
still other embodiments, the compositions can be "zero-calorie",
such that they impart the desired sweetness when added to a
consumable (such as, for example, a beverage) and have less than 5
calories per 8 oz. serving.
[0094] Additives
[0095] The compositions, e.g. sweetener compositions and flavor
enhanced compositions may comprise, in addition to HSG-Extract, one
or more additives, detailed herein below. In some embodiments, the
composition contains additives including, but not limited to,
carbohydrates, polyols, amino acids and their corresponding salts,
poly-amino acids and their corresponding salts, sugar acids and
their corresponding salts, nucleotides, organic acids, inorganic
acids, organic salts including organic acid salts and organic base
salts, inorganic salts, bitter compounds, flavorants and flavoring
ingredients, astringent compounds, proteins or protein
hydrolysates, surfactants, emulsifiers, weighing agents, gums,
antioxidants, colorants, flavonoids, alcohols, polymers and
combinations thereof. In some embodiments, the additives act to
improve the temporal and flavor profile of the sweetener to provide
a sweetener composition with a taste similar to sucrose.
[0096] In one embodiment, the compositions further comprise contain
one or more polyols. 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 contains 2, 3, and 4 hydroxyl
groups respectively. A polyol also may contain more than 4 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.
[0097] Non-limiting examples of polyols in some embodiments include
erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol,
isomalt, propylene glycol, glycerol (glycerin), threitol,
galactitol, palatinose, reduced isomalto-oligosaccharides, reduced
xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced
maltose syrup, reduced glucose syrup, and sugar alcohols or any
other carbohydrates capable of being reduced which do not adversely
affect the taste of the compositions.
[0098] In certain embodiments, the polyol is present in the
compositions in an amount effective to provide a concentration from
about 100 ppm to about 250,000 ppm when present in a consumable,
such as, for example, a beverage. In other embodiments, the polyol
is present in the compositions in an amount effective to provide a
concentration from about 400 ppm to about 80,000 ppm when present
in a consumable, such as, for example, from about 5,000 ppm to
about 40,000 ppm.
[0099] In other embodiments, HSG-Extract is present in the
composition with the polyol in a weight ratio from about 1:1 to
about 1:800, such as, for example, from about 1:4 to about 1:800,
from about 1:20 to about 1:600, from about 1:50 to about 1:300 or
from about 1:75 to about 1:150.
[0100] Suitable amino acid additives include, but are not limited
to, aspartic acid, arginine, glycine, glutamic acid, proline,
threonine, theanine, cysteine, cystine, alanine, valine, tyrosine,
leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine,
serine, lysine, histidine, ornithine, methionine, carnitine,
aminobutyric acid (.alpha.-, .beta.-, and/or .delta.-isomers),
glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their
salt forms such as sodium or potassium salts or acid salts. The
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.- and/or .delta.-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
additives in some embodiments. The amino acids may be natural or
synthetic. The amino acids also may be modified. Modified amino
acids refers to any amino acid wherein at least one atom has been
added, removed, substituted, or combinations thereof (e.g., N-alkyl
amino acid, N-acyl amino acid, or N-methyl amino acid).
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, modified amino acids encompass
both modified and unmodified amino acids. As used herein, amino
acids also encompass both peptides and polypeptides (e.g.,
dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as
glutathione and L-alanyl-L-glutamine. Suitable 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-.quadrature..alpha.-ornithine or
poly-L-.quadrature..epsilon.-ornithine), poly-L-arginine, other
polymeric forms of amino acids, and salt forms thereof (e.g.,
calcium, potassium, sodium, or magnesium salts such as L-glutamic
acid mono sodium salt). The poly-amino acid additives also may be
in the D- or L-configuration. Additionally, the poly-amino acids
may be .alpha.-, .beta.-, .gamma.-, .delta.-, and .epsilon.-isomers
if appropriate. Combinations of the foregoing poly-amino acids and
their corresponding salts (e.g., sodium, potassium, calcium,
magnesium salts or other alkali or alkaline earth metal salts
thereof or acid salts) also are suitable additives in some
embodiments. The poly-amino acids described herein also may
comprise co-polymers of different amino acids. The poly-amino acids
may be natural or synthetic. The poly-amino acids also may be
modified, such that at least one atom has been added, removed,
substituted, or combinations thereof (e.g., N-alkyl poly-amino acid
or N-acyl poly-amino acid). As used herein, poly-amino acids
encompass both modified and unmodified poly-amino acids. For
example, modified poly-amino acids include, but are not limited to,
poly-amino 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.
[0101] In particular embodiments, the amino acid is present in the
composition in an amount effective to provide a concentration from
about 10 ppm to about 50,000 ppm when present in a consumable, such
as, for example, a beverage. In another embodiment, the amino acid
is present in the composition in an amount effective to provide a
concentration from about 1,000 ppm to about 10,000 ppm when present
in a consumable, such as, for example, from about 2,500 ppm to
about 5,000 ppm or from about 250 ppm to about 7,500 ppm.
[0102] Suitable sugar acid additives include, but are not limited
to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic,
glucaric, galactaric, galacturonic, and salts thereof (e.g.,
sodium, potassium, calcium, magnesium salts or other
physiologically acceptable salts), and combinations thereof.
[0103] Suitable nucleotide additives include, but are not limited
to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"),
adenosine monophosphate ("AMP"), cytosine monophosphate (CMP),
uracil monophosphate (UMP), inosine diphosphate, guanosine
diphosphate, adenosine diphosphate, cytosine diphosphate, uracil
diphosphate, inosine triphosphate, guanosine triphosphate,
adenosine triphosphate, cytosine triphosphate, uracil triphosphate,
alkali or alkaline earth metal salts thereof, and combinations
thereof. The nucleotides described herein also may comprise
nucleotide-related additives, such as nucleosides or nucleic acid
bases (e.g., guanine, cytosine, adenine, thymine, uracil).
[0104] The nucleotide is present in the composition in an amount
effective to provide a concentration from about 5 ppm to about
1,000 ppm when present in consumable, such as, for example, a
beverage.
[0105] Suitable organic acid additives include any compound which
comprises a --COOH moiety, such as, for example, C2-C30 carboxylic
acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid
(ethyl esters), substituted butyric acid (ethyl esters), benzoic
acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid),
substituted cinnamic acids, hydroxyacids, substituted
hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic
acids, tannic acid, aconitic acid, lactic acid, tartaric acid,
citric acid, isocitric acid, gluconic acid, glucoheptonic acids,
adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a
blend of malic, fumaric, and tartaric acids), fumaric acid, maleic
acid, succinic acid, chlorogenic acid, salicylic acid, creatine,
caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid,
erythorbic acid, polyglutamic acid, glucono delta lactone, and
their alkali or alkaline earth metal salt derivatives thereof. In
addition, the organic acid additives also may be in either the D-
or L-configuration.
[0106] Suitable organic acid additive salts include, but are not
limited to, sodium, calcium, potassium, and magnesium salts of all
organic acids, such as salts of citric acid, malic acid, tartaric
acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic
acid (e.g., sodium alginate), ascorbic acid (e.g., sodium
ascorbate), benzoic acid (e.g., sodium benzoate or potassium
benzoate), sorbic acid and adipic acid. The examples of the organic
acid additives described optionally may be substituted with at
least one group chosen from hydrogen, alkyl, alkenyl, alkynyl,
halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl
derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy,
nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl,
sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl,
phosphoryl, phosphino, thioester, thioether, anhydride, oximino,
hydrazino, carbamyl, phosphor or phosphonato. In particular
embodiments, the organic acid additive is present in the
composition in an amount effective to provide a concentration from
about 10 ppm to about 5,000 ppm when present in a consumable, such
as, for example, a beverage.
[0107] Suitable inorganic acid additives include, but are not
limited to, phosphoric acid, phosphorous acid, polyphosphoric acid,
hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen
phosphate, and alkali or alkaline earth metal salts thereof (e.g.,
inositol hexaphosphate Mg/Ca).
[0108] The inorganic acid additive is present in the composition in
an amount effective to provide a concentration from about 25 ppm to
about 25,000 ppm when present in a consumable, such as, for
example, a beverage.
[0109] Suitable bitter compound additives include, but are not
limited to, caffeine, quinine, urea, bitter orange oil, naringin,
quassia, and salts thereof.
[0110] The bitter compound is present in the composition in an
amount effective to provide a concentration from about 25 ppm to
about 25,000 ppm when present in a consumable, such as, for
example, a beverage.
[0111] Suitable flavorants and flavoring ingredient additives
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 can 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 include Dohler.TM. Natural Flavoring
Sweetness Enhancer K14323 (Dohler.TM., Darmstadt, Germany),
Symrise.TM. Natural Flavor Mask for Sweeteners 161453 and 164126
(Symrise.TM., Holzminden, 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.).
[0112] The flavorant is present in the composition in an amount
effective to provide a concentration from about 0.1 ppm to about
4,000 ppm when present in a consumable, such as, for example, a
beverage.
[0113] Suitable polymer additives 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-.epsilon.-ornithine),
polypropylene glycol, polyethylene glycol, poly(ethylene glycol
methyl ether), polyarginine, polyaspartic acid, polyglutamic acid,
polyethylene imine, alginic acid, sodium alginate, propylene glycol
alginate, and sodium polyethyleneglycolalginate, sodium
hexametaphosphate and its salts, and other cationic polymers and
anionic polymers.
[0114] The polymer is present in the composition in an amount
effective to provide a concentration from about 30 ppm to about
2,000 ppm when present in a consumable, such as, for example, a
beverage.
[0115] Suitable protein or protein hydrolysate additives 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).
[0116] The protein hydrolysate is present in the composition in an
amount effective to provide a concentration from about 200 ppm to
about 50,000 ppm when present in a consumable, such as, for
example, a beverage.
[0117] Suitable surfactant additives 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.
[0118] The surfactant additive is present in the composition in an
amount effective to provide a concentration from about 30 ppm to
about 2,000 ppm when present in a consumable, such as, for example,
a beverage.
[0119] Suitable flavonoid additives are classified as flavonols,
flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins.
Non-limiting examples of flavonoid additives include, but are not
limited to, 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-fi Gen F.F.I., Inc., Osaka, Japan)),
neohesperidin, naringin, neohesperidin dihydrochalcone, and the
like.
[0120] The flavonoid additive is present in the composition in an
amount effective to provide a concentration from about 0.1 ppm to
about 1,000 ppm when present in a consumable, such as, for example,
a beverage.
[0121] Suitable alcohol additives include, but are not limited to,
ethanol. In particular embodiments, the alcohol additive is present
in the composition in an amount effective to provide a
concentration from about 625 ppm to about 10,000 ppm when present
in a consumable, such as, for example, a beverage.
[0122] Suitable 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). The astringent
additive is present in the composition in an amount effective to
provide a concentration from about 10 ppm to about 5,000 ppm when
present in a consumable, such as, for example, a beverage.
[0123] Functional Ingredients
[0124] The compositions provided herein can also contain one or
more functional ingredients, which provide a real or perceived
heath benefit to the composition. Functional ingredients include,
but are not limited to, saponins, antioxidants, dietary fiber
sources, fatty acids, vitamins, glucosamine, minerals,
preservatives, hydration agents, probiotics, prebiotics, weight
management agents, osteoporosis management agents, phytoestrogens,
long chain primary aliphatic saturated alcohols, phytosterols and
combinations thereof.
[0125] Saponin
[0126] In certain embodiments, the functional ingredient is at
least one saponin. As used herein, the at least one saponin may
comprise a single saponin or a plurality of saponins as a
functional ingredient for the composition provided herein.
Generally, according to particular embodiments of this invention,
the at least one saponin is present in the composition in an amount
sufficient to promote health and wellness.
[0127] Saponins are glycosidic natural plant products comprising an
aglycone ring structure and one or more sugar moieties. The
combination of the nonpolar aglycone and the water soluble sugar
moiety gives saponins surfactant properties, which allow them to
form a foam when shaken in an aqueous solution.
[0128] The saponins are grouped together based on several common
properties. In particular, saponins are surfactants which display
hemolytic activity and form complexes with cholesterol. Although
saponins share these properties, they are structurally diverse. The
types of aglycone ring structures forming the ring structure in
saponins can vary greatly. Non-limiting examples of the types of
aglycone ring structures in saponin for use in particular
embodiments of the invention include steroids, triterpenoids, and
steroidal alkaloids. Non-limiting examples of specific aglycone
ring structures for use in particular embodiments of the invention
include soyasapogenol A, soyasapogenol B and soyasopogenol E. The
number and type of sugar moieties attached to the aglycone ring
structure can also vary greatly. Non-limiting examples of sugar
moieties for use in particular embodiments of the invention include
glucose, galactose, glucuronic acid, xylose, rhamnose, and
methylpentose moieties. Non-limiting examples of specific saponins
for use in particular embodiments of the invention include group A
acetyl saponin, group B acetyl saponin, and group E acetyl
saponin.
[0129] Saponins can be found in a large variety of plants and plant
products, and are especially prevalent in plant skins and barks
where they form a waxy protective coating. Several common sources
of saponins include soybeans, which have approximately 5% saponin
content by dry weight, soapwort plants (Saponaria), the root of
which was used historically as soap, as well as alfalfa, aloe,
asparagus, grapes, chickpeas, yucca, and various other beans and
weeds. Saponins may be obtained from these sources by using
extraction techniques well known to those of ordinary skill in the
art. A description of conventional extraction techniques can be
found in U.S. Pat. Appl. No. 2005/0123662, the disclosure of which
is expressly incorporated by reference.
[0130] Antioxidant
[0131] In certain embodiments, the functional ingredient is at
least one antioxidant. As used herein, the at least one antioxidant
may comprise a single antioxidant or a plurality of antioxidants as
a functional ingredient for the compositions provided herein.
Generally, according to particular embodiments of this invention,
the at least one antioxidant is present in the composition in an
amount sufficient to promote health and wellness.
[0132] As used herein "antioxidant" refers to any substance which
inhibits, suppresses, or reduces oxidative damage to cells and
biomolecules. Without being bound by theory, it is believed that
antioxidants inhibit, suppress, or reduce oxidative damage to cells
or biomolecules by stabilizing free radicals before they can cause
harmful reactions. As such, antioxidants may prevent or postpone
the onset of some degenerative diseases.
[0133] Examples of suitable antioxidants for embodiments of this
invention include, but are not limited to, vitamins, vitamin
cofactors, minerals, hormones, carotenoids, carotenoid terpenoids,
non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics
(e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols,
esters of phenols, esters of polyphenols, nonflavonoid phenolics,
isothiocyanates, and combinations thereof. In some embodiments, the
antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral
selenium, manganese, melatonin, .alpha.-carotene, .beta.-carotene,
lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol,
quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid,
thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid,
glutathinone, gutamine, oxalic acid, tocopherol-derived compounds,
butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT),
ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone,
acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10,
zeaxanthin, astaxanthin, canthaxantin, saponins, limonoids,
kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin,
rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin,
erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechins,
epicatechin and its gallate forms, epigallocatechin and its gallate
forms (ECGC) theaflavin and its gallate forms, thearubigins,
isoflavone phytoestrogens, genistein, daidzein, glycitein,
anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin,
peonidin, petunidin, ellagic acid, gallic acid, salicylic acid,
rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic
acid), chlorogenic acid, chicoric acid, gallotannins,
ellagitannins, anthoxanthins, betacyanins and other plant pigments,
silymarin, citric acid, lignan, antinutrients, bilirubin, uric
acid, R-.alpha.-lipoic acid, N-acetylcysteine, emblicanin, apple
extract, apple skin extract (applephenon), rooibos extract red,
rooibos extract, green, hawthorn berry extract, red raspberry
extract, green coffee antioxidant (GCA), aronia extract 20%, grape
seed extract (VinOseed), cocoa extract, hops extract, mangosteen
extract, mangosteen hull extract, cranberry extract, pomegranate
extract, pomegranate hull extract, pomegranate seed extract,
hawthorn berry extract, pomella pomegranate extract, cinnamon bark
extract, grape skin extract, bilberry extract, pine bark extract,
pycnogenol, elderberry extract, mulberry root extract, wolfberry
(gogi) extract, blackberry extract, blueberry extract, blueberry
leaf extract, raspberry extract, turmeric extract, citrus
bioflavonoids, black currant, ginger, acai powder, green coffee
bean extract, green tea extract, and phytic acid, or combinations
thereof. In alternate embodiments, the antioxidant is a synthetic
antioxidant such as butylated hydroxytolune or butylated
hydroxyanisole, for example. Other sources of suitable antioxidants
for embodiments of this invention include, but are not limited to,
fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice,
organ meats from livestock, yeast, whole grains, or cereal
grains.
[0134] Particular antioxidants belong to the class of
phytonutrients called polyphenols (also known as "polyphenolics"),
which are a group of chemical substances found in plants,
characterized by the presence of more than one phenol group per
molecule. A variety of health benefits may be derived from
polyphenols, including prevention of cancer, heart disease, and
chronic inflammatory disease and improved mental strength and
physical strength, for example. Suitable polyphenols for
embodiments of this invention include catechins, proanthocyanidins,
procyanidins, anthocyanins, quercerin, rutin, reservatrol,
isoflavones, curcumin, punicalagin, ellagitannin, hesperidin,
naringin, citrus flavonoids, chlorogenic acid, other similar
materials, and combinations thereof.
[0135] In particular embodiments, the antioxidant is a catechin
such as, for example, epigallocatechin gallate (EGCG). Suitable
sources of catechins for embodiments of this invention include, but
are not limited to, green tea, white tea, black tea, oolong tea,
chocolate, cocoa, red wine, grape seed, red grape skin, purple
grape skin, red grape juice, purple grape juice, berries,
pycnogenol, and red apple peel.
[0136] In some embodiments, the antioxidant is chosen from
proanthocyanidins, procyanidins or combinations thereof. Suitable
sources of proanthocyanidins and procyanidins for embodiments of
this invention include, but are not limited to, red grapes, purple
grapes, cocoa, chocolate, grape seeds, red wine, cacao beans,
cranberry, apple peel, plum, blueberry, black currants, choke
berry, green tea, sorghum, cinnamon, barley, red kidney bean, pinto
bean, hops, almonds, hazelnuts, pecans, pistachio, pycnogenol, and
colorful berries.
[0137] In particular embodiments, the antioxidant is an
anthocyanin. Suitable sources of anthocyanins for embodiments of
this invention include, but are not limited to, red berries,
blueberries, bilberry, cranberry, raspberry, cherry, pomegranate,
strawberry, elderberry, choke berry, red grape skin, purple grape
skin, grape seed, red wine, black currant, red currant, cocoa,
plum, apple peel, peach, red pear, red cabbage, red onion, red
orange, and blackberries.
[0138] In some embodiments, the antioxidant is chosen from
quercetin, rutin or combinations thereof. Suitable sources of
quercetin and rutin for embodiments of this invention include, but
are not limited to, red apples, onions, kale, bog whortleberry,
lingonberrys, chokeberry, cranberry, blackberry, blueberry,
strawberry, raspberry, black currant, green tea, black tea, plum,
apricot, parsley, leek, broccoli, chili pepper, berry wine, and
ginkgo.
[0139] In some embodiments, the antioxidant is reservatrol.
Suitable sources of reservatrol for embodiments of this invention
include, but are not limited to, red grapes, peanuts, cranberry,
blueberry, bilberry, mulberry, Japanese Itadori tea, and red
wine.
[0140] In particular embodiments, the antioxidant is an isoflavone.
Suitable sources of isoflavones for embodiments of this invention
include, but are not limited to, soy beans, soy products, legumes,
alfalfa sprouts, chickpeas, peanuts, and red clover.
[0141] In some embodiments, the antioxidant is curcumin. Suitable
sources of curcumin for embodiments of this invention include, but
are not limited to, turmeric and mustard.
[0142] In particular embodiments, the antioxidant is chosen from
punicalagin, ellagitannin or combinations thereof. Suitable sources
of punicalagin and ellagitannin for embodiments of this invention
include, but are not limited to, pomegranate, raspberry,
strawberry, walnut, and oak-aged red wine.
[0143] In some embodiments, the antioxidant is a citrus flavonoid,
such as hesperidin or naringin. Suitable sources of citrus
flavonoids, such as hesperidin or naringin, for embodiments of this
invention include, but are not limited to, oranges, grapefruits,
and citrus juices.
[0144] In particular embodiments, the antioxidant is chlorogenic
acid. Suitable sources of chlorogenic acid for embodiments of this
invention include, but are not limited to, green coffee, yerba
mate, red wine, grape seed, red grape skin, purple grape skin, red
grape juice, purple grape juice, apple juice, cranberry,
pomegranate, blueberry, strawberry, sunflower, Echinacea,
pycnogenol, and apple peel.
[0145] Dietary Fiber
[0146] In certain embodiments, the functional ingredient is at
least one dietary fiber source. As used herein, the at least one
dietary fiber source may comprise a single dietary fiber source or
a plurality of dietary fiber sources as a functional ingredient for
the compositions provided herein. Generally, according to
particular embodiments of this invention, the at least one dietary
fiber source is present in the composition in an amount sufficient
to promote health and wellness.
[0147] Numerous polymeric carbohydrates having significantly
different structures in both composition and linkages fall within
the definition of dietary fiber. Such compounds are well known to
those skilled in the art, non-limiting examples of which include
non-starch polysaccharides, lignin, cellulose, methylcellulose, the
hemicelluloses, .beta.-glucans, pectins, gums, mucilage, waxes,
inulins, oligosaccharides, fructooligosaccharides, cyclodextrins,
chitins, and combinations thereof.
[0148] Polysaccharides are complex carbohydrates composed of
monosaccharides joined by glycosidic linkages. Non-starch
polysaccharides are bonded with .beta.-linkages, which humans are
unable to digest due to a lack of an enzyme to break the
.beta.-linkages. Conversely, digestible starch polysaccharides
generally comprise .alpha.(1-4) linkages.
[0149] Lignin is a large, highly branched and cross-linked polymer
based on oxygenated phenylpropane units. Cellulose is a linear
polymer of glucose molecules joined by a .beta.(1-4) linkage, which
mammalian amylases are unable to hydrolyze. Methylcellulose is a
methyl ester of cellulose that is often used in foodstuffs as a
thickener, and emulsifier. It is commercially available (e.g.,
Citrucel by GlaxoSmithKline, Celevac by Shire Pharmaceuticals).
Hemicelluloses are highly branched polymers consisting mainly of
glucurono- and 4-O-methylglucuroxylans. .beta.-Glucans are
mixed-linkage (1-3), (1-4) .beta.-D-glucose polymers found
primarily in cereals, such as oats and barley. Pectins, such as
beta pectin, are a group of polysaccharides composed primarily of
D-galacturonic acid, which is methoxylated to variable degrees.
[0150] Gums and mucilages represent a broad array of different
branched structures. Guar gum, derived from the ground endosperm of
the guar seed, is a galactomannan. Guar gum is commercially
available (e.g., Benefiber by Novartis AG). Other gums, such as gum
arabic and pectins, have still different structures. Still other
gums include xanthan gum, gellan gum, tara gum, psylium seed husk
gum, and locust been gum.
[0151] Waxes are esters of ethylene glycol and two fatty acids,
generally occurring as a hydrophobic liquid that is insoluble in
water.
[0152] Inulins comprise naturally occurring oligosaccharides
belonging to a class of carbohydrates known as fructans. They
generally are comprised of fructose units joined by .beta.(2-1)
glycosidic linkages with a terminal glucose unit. Oligosaccharides
are saccharide polymers containing typically three to six component
sugars. They are generally found either O- or N-linked to
compatible amino acid side chains in proteins or to lipid
molecules. Fructooligosaccharides are oligosaccharides consisting
of short chains of fructose molecules.
[0153] Food sources of dietary fiber include, but are not limited
to, grains, legumes, fruits, and vegetables. Grains providing
dietary fiber include, but are not limited to, oats, rye, barley,
wheat. Legumes providing fiber include, but are not limited to,
peas and beans such as soybeans. Fruits and vegetables providing a
source of fiber include, but are not limited to, apples, oranges,
pears, bananas, berries, tomatoes, green beans, broccoli,
cauliflower, carrots, potatoes, celery. Plant foods such as bran,
nuts, and seeds (such as flax seeds) are also sources of dietary
fiber. Parts of plants providing dietary fiber include, but are not
limited to, the stems, roots, leaves, seeds, pulp, and skin.
[0154] Although dietary fiber generally is derived from plant
sources, indigestible animal products such as chitins are also
classified as dietary fiber. Chitin is a polysaccharide composed of
units of acetylglucosamine joined by .beta.(1-4) linkages, similar
to the linkages of cellulose.
[0155] Sources of dietary fiber often are divided into categories
of soluble and insoluble fiber based on their solubility in water.
Both soluble and insoluble fibers are found in plant foods to
varying degrees depending upon the characteristics of the plant.
Although insoluble in water, insoluble fiber has passive
hydrophilic properties that help increase bulk, soften stools, and
shorten transit time of fecal solids through the intestinal
tract.
[0156] Unlike insoluble fiber, soluble fiber readily dissolves in
water. Soluble fiber undergoes active metabolic processing via
fermentation in the colon, increasing the colonic microflora and
thereby increasing the mass of fecal solids. Fermentation of fibers
by colonic bacteria also yields end-products with significant
health benefits. For example, fermentation of the food masses
produces gases and short-chain fatty acids. Acids produced during
fermentation include butyric, acetic, propionic, and valeric acids
that have various beneficial properties such as stabilizing blood
glucose levels by acting on pancreatic insulin release and
providing liver control by glycogen breakdown. In addition, fiber
fermentation may reduce atherosclerosis by lowering cholesterol
synthesis by the liver and reducing blood levels of LDL and
triglycerides. The acids produced during fermentation lower colonic
pH, thereby protecting the colon lining from cancer polyp
formation. The lower colonic pH also increases mineral absorption,
improves the barrier properties of the colonic mucosal layer, and
inhibits inflammatory and adhesion irritants. Fermentation of
fibers also may benefit the immune system by stimulating production
of T-helper cells, antibodies, leukocytes, splenocytes, cytokinins
and lymphocytes.
[0157] Fatty Acid
[0158] In certain embodiments, the functional ingredient is at
least one fatty acid. As used herein, the at least one fatty acid
may be single fatty acid or a plurality of fatty acids as a
functional ingredient for the compositions provided herein.
Generally, according to particular embodiments of this invention,
the at least one fatty acid is present in the composition in an
amount sufficient to promote health and wellness.
[0159] As used herein, "fatty acid" refers to any straight chain
monocarboxylic acid and includes saturated fatty acids, unsaturated
fatty acids, long chain fatty acids, medium chain fatty acids,
short chain fatty acids, fatty acid precursors (including omega-9
fatty acid precursors), and esterified fatty acids. As used herein,
"long chain polyunsaturated fatty acid" refers to any
polyunsaturated carboxylic acid or organic acid with a long
aliphatic tail. As used herein, "omega-3 fatty acid" refers to any
polyunsaturated fatty acid having a first double bond as the third
carbon-carbon bond from the terminal methyl end of its carbon
chain. In particular embodiments, the omega-3 fatty acid may
comprise a long chain omega-3 fatty acid. As used herein, "omega-6
fatty acid" any polyunsaturated fatty acid having a first double
bond as the sixth carbon-carbon bond from the terminal methyl end
of its carbon chain.
[0160] Suitable omega-3 fatty acids for use in embodiments of the
present invention can be derived from algae, fish, animals, plants,
or combinations thereof, for example. Examples of suitable omega-3
fatty acids include, but are not limited to, linolenic acid,
alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid,
stearidonic acid, eicosatetraenoic acid and combinations thereof.
In some embodiments, suitable omega-3 fatty acids can be provided
in fish oils, (e.g., menhaden oil, tuna oil, salmon oil, bonito
oil, and cod oil), microalgae omega-3 oils or combinations thereof.
In particular embodiments, suitable omega-3 fatty acids may be
derived from commercially available omega-3 fatty acid oils such as
Microalgae DHA oil (from Martek, Columbia, Md.), OmegaPure (from
Omega Protein, Houston, Tex.), Marinol C-38 (from Lipid Nutrition,
Channahon, Ill.), Bonito oil and MEG-3 (from Ocean Nutrition,
Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine
Oil, from tuna or salmon (from Arista Wilton, Conn.), OmegaSource
2000, Marine Oil, from menhaden and Marine Oil, from cod (from
OmegaSource, RTP, N.C.).
[0161] Suitable omega-6 fatty acids include, but are not limited
to, linoleic acid, gamma-linolenic acid, dihommo-gamma-linolenic
acid, arachidonic acid, eicosadienoic acid, docosadienoic acid,
adrenic acid, docosapentaenoic acid and combinations thereof.
[0162] Suitable esterified fatty acids for embodiments of the
present invention may include, but are not limited to,
monoacylgycerols containing omega-3 and/or omega-6 fatty acids,
diacylgycerols containing omega-3 and/or omega-6 fatty acids, or
triacylgycerols containing omega-3 and/or omega-6 fatty acids and
combinations thereof.
[0163] Vitamin
[0164] In certain embodiments, the functional ingredient is at
least one vitamin.
[0165] As used herein, the at least one vitamin may be single
vitamin or a plurality of vitamins as a functional ingredient for
the compositions provided herein. Generally, according to
particular embodiments of this invention, the at least one vitamin
is present in the composition in an amount sufficient to promote
health and wellness.
[0166] Vitamins are organic compounds that the human body needs in
small quantities for normal functioning. The body uses vitamins
without breaking them down, unlike other nutrients such as
carbohydrates and proteins. To date, thirteen vitamins have been
recognized, and one or more can be used in the compositions herein.
Suitable vitamins include, vitamin A, vitamin D, vitamin E, vitamin
K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6,
vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many of
vitamins also have alternative chemical names, non-limiting
examples of which are provided below.
TABLE-US-00001 Vitamin Alternative names Vitamin A Retinol
Retinaldehyde Retinoic acid Retinoids Retinal Retinoic ester
Vitamin D (vitamins Calciferol D1-D5) Cholecalciferol Lumisterol
Ergocalciferol Dihydrotachysterol 7-dehydrocholesterol Vitamin E
Tocopherol Tocotrienol Vitamin K Phylloquinone Naphthoquinone
Vitamin B1 Thiamin Vitamin B2 Riboflavin Vitamin G Vitamin B3
Niacin Nicotinic acid Vitamin PP Vitamin B5 Pantothenic acid
Vitamin B6 Pyridoxine Pyridoxal Pyridoxamine Vitamin B7 Biotin
Vitamin H Vitamin B9 Folic acid Folate Folacin Vitamin M
Pteroyl-L-glutamic acid Vitamin B12 Cobalamin Cyanocobalamin
Vitamin C Ascorbic acid
[0167] Various other compounds have been classified as vitamins by
some authorities. These compounds may be termed pseudo-vitamins and
include, but are not limited to, compounds such as ubiquinone
(coenzyme Q10), pangamic acid, dimethylglycine, taestrile,
amygdaline, flavanoids, para-aminobenzoic acid, adenine, adenylic
acid, and s-methylmethionine. As used herein, the term vitamin
includes pseudo-vitamins.
[0168] In some embodiments, the vitamin is a fat-soluble vitamin
chosen from vitamin A, D, E, K and combinations thereof.
[0169] In other embodiments, the vitamin is a water-soluble vitamin
chosen from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin
B12, folic acid, biotin, pantothenic acid, vitamin C and
combinations thereof.
[0170] Glucosamine
[0171] In certain embodiments, the functional ingredient is
glucosamine.
[0172] Generally, according to particular embodiments of this
invention, glucosamine is present in the compositions in an amount
sufficient to promote health and wellness.
[0173] Glucosamine, also called chitosamine, is an amino sugar that
is believed to be an important precursor in the biochemical
synthesis of glycosylated proteins and lipids. D-glucosamine occurs
naturally in the cartilage in the form of glucosamine-6-phosphate,
which is synthesized from fructose-6-phosphate and glutamine.
However, glucosamine also is available in other forms, non-limiting
examples of which include glucosamine hydrochloride, glucosamine
sulfate, N-acetyl-glucosamine, or any other salt forms or
combinations thereof. Glucosamine may be obtained by acid
hydrolysis of the shells of lobsters, crabs, shrimps, or prawns
using methods well known to those of ordinary skill in the art. In
a particular embodiment, glucosamine may be derived from fungal
biomass containing chitin, as described in U.S. Patent Publication
No. 2006/0172392.
[0174] The compositions can further comprise chondroitin
sulfate.
[0175] Mineral
[0176] In certain embodiments, the functional ingredient is at
least one mineral.
[0177] As used herein, the at least one mineral may be single
mineral or a plurality of minerals as a functional ingredient for
the compositions provided herein. Generally, according to
particular embodiments of this invention, the at least one mineral
is present in the composition in an amount sufficient to promote
health and wellness.
[0178] Minerals, in accordance with the teachings of this
invention, comprise inorganic chemical elements required by living
organisms. Minerals are comprised of a broad range of compositions
(e.g., elements, simple salts, and complex silicates) and also vary
broadly in crystalline structure. They may naturally occur in foods
and beverages, may be added as a supplement, or may be consumed or
administered separately from foods or beverages.
[0179] Minerals may be categorized as either bulk minerals, which
are required in relatively large amounts, or trace minerals, which
are required in relatively small amounts. Bulk minerals generally
are required in amounts greater than or equal to about 100 mg per
day and trace minerals are those that are required in amounts less
than about 100 mg per day.
[0180] In particular embodiments of this invention, the mineral is
chosen from bulk minerals, trace minerals or combinations thereof.
Non-limiting examples of bulk minerals include calcium, chlorine,
magnesium, phosphorous, potassium, sodium, and sulfur. Non-limiting
examples of trace minerals include chromium, cobalt, copper,
fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine.
Although iodine generally is classified as a trace mineral, it is
required in larger quantities than other trace minerals and often
is categorized as a bulk mineral.
[0181] In other particular embodiments of this invention, the
mineral is a trace mineral, believed to be necessary for human
nutrition, non-limiting examples of which include bismuth, boron,
lithium, nickel, rubidium, silicon, strontium, tellurium, tin,
titanium, tungsten, and vanadium.
[0182] The minerals embodied herein may be in any form known to
those of ordinary skill in the art. For example, in a particular
embodiment the minerals may be in their ionic form, having either a
positive or negative charge. In another particular embodiment the
minerals may be in their molecular form. For example, sulfur and
phosphorous often are found naturally as sulfates, sulfides, and
phosphates.
[0183] Preservative
[0184] In certain embodiments, the functional ingredient is at
least one preservative.
[0185] As used herein, the at least one preservative may be single
preservative or a plurality of preservatives as a functional
ingredient for the compositions provided herein. Generally,
according to particular embodiments of this invention, the at least
one preservative is present in the composition in an amount
sufficient to promote health and wellness.
[0186] In particular embodiments of this invention, the
preservative is chosen from antimicrobials, antioxidants,
antienzymatics or combinations thereof. Non-limiting examples of
antimicrobials include sulfites, propionates, benzoates, sorbates,
nitrates, nitrites, bacteriocins, salts, sugars, acetic acid,
dimethyl dicarbonate (DMDC), ethanol, and ozone.
[0187] According to a particular embodiment, the preservative is a
sulfite. Sulfites include, but are not limited to, sulfur dioxide,
sodium bisulfite, and potassium hydrogen sulfite.
[0188] According to another particular embodiment, the preservative
is a propionate. Propionates include, but are not limited to,
propionic acid, calcium propionate, and sodium propionate.
[0189] According to yet another particular embodiment, the
preservative is a benzoate. Benzoates include, but are not limited
to, sodium benzoate and benzoic acid.
[0190] In another particular embodiment, the preservative is a
sorbate. Sorbates include, but are not limited to, potassium
sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
[0191] In still another particular embodiment, the preservative is
a nitrate and/or a nitrite. Nitrates and nitrites include, but are
not limited to, sodium nitrate and sodium nitrite.
[0192] In yet another particular embodiment, the at least one
preservative is a bacteriocin, such as, for example, nisin.
[0193] In another particular embodiment, the preservative is
ethanol.
[0194] In still another particular embodiment, the preservative is
ozone.
[0195] Non-limiting examples of antienzymatics suitable for use as
preservatives in particular embodiments of the invention include
ascorbic acid, citric acid, and metal chelating agents such as
ethylenediaminetetraacetic acid (EDTA).
[0196] Hydration Agent
[0197] In certain embodiments, the functional ingredient is at
least one hydration agent.
[0198] As used herein, the at least one hydration agent may be
single hydration agent or a plurality of hydration agents as a
functional ingredient for the compositions provided herein.
Generally, according to particular embodiments of this invention,
the at least one hydration agent is present in the composition in
an amount sufficient to promote health and wellness.
[0199] Hydration products help the body to replace fluids that are
lost through excretion. For example, fluid is lost as sweat in
order to regulate body temperature, as urine in order to excrete
waste substances, and as water vapor in order to exchange gases in
the lungs. Fluid loss can also occur due to a wide range of
external causes, non-limiting examples of which include physical
activity, exposure to dry air, diarrhea, vomiting, hyperthermia,
shock, blood loss, and hypotension. Diseases causing fluid loss
include diabetes, cholera, gastroenteritis, shigellosis, and yellow
fever. Forms of malnutrition that cause fluid loss include the
excessive consumption of alcohol, electrolyte imbalance, fasting,
and rapid weight loss.
[0200] In a particular embodiment, the hydration product is a
composition that helps the body replace fluids that are lost during
exercise. Accordingly, in a particular embodiment, the hydration
product is an electrolyte, non-limiting examples of which include
sodium, potassium, calcium, magnesium, chloride, phosphate,
bicarbonate, and combinations thereof. Suitable electrolytes for
use in particular embodiments of this invention are also described
in U.S. Pat. No. 5,681,569, the disclosure of which is expressly
incorporated herein by reference. In particular embodiments, the
electrolytes are obtained from their corresponding water-soluble
salts. Non-limiting examples of salts for use in particular
embodiments include chlorides, carbonates, sulfates, acetates,
bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates,
sorbates, citrates, benzoates, or combinations thereof. In other
embodiments, the electrolytes are provided by juice, fruit
extracts, vegetable extracts, tea, or teas extracts.
[0201] In particular embodiments of this invention, the hydration
product is a carbohydrate to supplement energy stores burned by
muscles. Suitable carbohydrates for use in particular embodiments
of this invention are described in U.S. Pat. Nos. 4,312,856,
4,853,237, 5,681,569, and 6,989,171, the disclosures of which are
expressly incorporated herein by reference. Non-limiting examples
of suitable carbohydrates include monosaccharides, disaccharides,
oligosaccharides, complex polysaccharides or combinations thereof.
Non-limiting examples of suitable types of monosaccharides for use
in particular embodiments include trioses, tetroses, pentoses,
hexoses, heptoses, octoses, and nonoses. Non-limiting examples of
specific types of suitable monosaccharides include glyceraldehyde,
dihydroxyacetone, erythrose, threose, erythrulose, arabinose,
lyxose, ribose, xylose, ribulose, xylulose, allose, altrose,
galactose, glucose, gulose, idose, mannose, talose, fructose,
psicose, sorbose, tagatose, mannoheptulose, sedoheltulose,
octolose, and sialose. Non-limiting examples of suitable
disaccharides include sucrose, lactose, and maltose. Non-limiting
examples of suitable oligosaccharides include saccharose,
maltotriose, and maltodextrin. In other particular embodiments, the
carbohydrates are provided by a corn syrup, a beet sugar, a cane
sugar, a juice, or a tea.
[0202] In another particular embodiment, the hydration is a
flavanol that provides cellular rehydration. Flavanols are a class
of natural substances present in plants, and generally comprise a
2-phenylbenzopyrone molecular skeleton attached to one or more
chemical moieties. Non-limiting examples of suitable flavanols for
use in particular embodiments of this invention include catechin,
epicatechin, gallocatechin, epigallocatechin, epicatechin gallate,
epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate,
theaflavin 3'-gallate, theaflavin 3,3' gallate, thearubigin or
combinations thereof. Several common sources of flavanols include
tea plants, fruits, vegetables, and flowers. In preferred
embodiments, the flavanol is extracted from green tea.
[0203] In a particular embodiment, the hydration product is a
glycerol solution to enhance exercise endurance. The ingestion of a
glycerol containing solution has been shown to provide beneficial
physiological effects, such as expanded blood volume, lower heart
rate, and lower rectal temperature.
[0204] Probiotics/Prebiotics
[0205] In certain embodiments, the functional ingredient is chosen
from at least one probiotic, prebiotic and combination thereof.
[0206] As used herein, the at least one probiotic or prebiotic may
be single probiotic or prebiotic or a plurality of probiotics or
prebiotics as a functional ingredient for the compositions provided
herein. Generally, according to particular embodiments of this
invention, the at least one probiotic, prebiotic or combination
thereof is present in the composition in an amount sufficient to
promote health and wellness.
[0207] Probiotics, in accordance with the teachings of this
invention, comprise microorganisms that benefit health when
consumed in an effective amount. Desirably, probiotics beneficially
affect the human body's naturally-occurring gastrointestinal
microflora and impart health benefits apart from nutrition.
Probiotics may include, without limitation, bacteria, yeasts, and
fungi.
[0208] Prebiotics, in accordance with the teachings of this
invention, are compositions that promote the growth of beneficial
bacteria in the intestines. Prebiotic substances can be consumed by
a relevant probiotic, or otherwise assist in keeping the relevant
probiotic alive or stimulate its growth. When consumed in an
effective amount, prebiotics also beneficially affect the human
body's naturally-occurring gastrointestinal microflora and thereby
impart health benefits apart from just nutrition. Prebiotic foods
enter the colon and serve as substrate for the endogenous bacteria,
thereby indirectly providing the host with energy, metabolic
substrates, and essential micronutrients. The body's digestion and
absorption of prebiotic foods is dependent upon bacterial metabolic
activity, which salvages energy for the host from nutrients that
escaped digestion and absorption in the small intestine.
[0209] According to particular embodiments, the probiotic is a
beneficial microorganism that beneficially affects the human body's
naturally-occurring gastrointestinal microflora and imparts health
benefits apart from nutrition. Examples of probiotics include, but
are not limited to, bacteria of the genus Lactobacilli,
Bifidobacteria, Streptococci, or combinations thereof, that confer
beneficial effects to humans.
[0210] In particular embodiments of the invention, the at least one
probiotic is chosen from the genus Lactobacilli. Lactobacilli
(i.e., bacteria of the genus Lactobacillus, hereinafter "L.") have
been used for several hundred years as a food preservative and for
promoting human health. Non-limiting examples of species of
Lactobacilli found in the human intestinal tract include L.
acidophilus, L. casei, L. fermentum, L. saliva roes, L. brevis, L.
leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L.
rhamnosus, L. GG, L. bulgaricus, and L. thermophilus.
[0211] According to other particular embodiments of this invention,
the probiotic is chosen from the genus Bifidobacteria.
Bifidobacteria also are known to exert a beneficial influence on
human health by producing short chain fatty acids (e.g., acetic,
propionic, and butyric acids), lactic, and formic acids as a result
of carbohydrate metabolism. Non-limiting species of Bifidobacteria
found in the human gastrointestinal tract include B. angulatum, B.
animalis, B. asteroides, B. bifidum, B, bourn, B. breve, B.
catenulatum, B. choerinum, B. coryneforme, B. cuniculi, B. dentium,
B. gallicum, B. gallinarum, B. indicum, B. longum, B. magnum, B.
merycicum, B. minimum, B. pseudocatenulatum, B. pseudolongum, B.
psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B.
scardovii, B. simiae, B. subtile, B. thermacidophilum, B.
thermophilum, B. urinalis, and B. sp.
[0212] According to other particular embodiments of this invention,
the probiotic is chosen from the genus Streptococcus. Streptococcus
thermophilus is a gram-positive facultative anaerobe. It is
classified as a lactic acid bacteria and commonly is found in milk
and milk products, and is used in the production of yogurt. Other
non-limiting probiotic species of this bacteria include
Streptococcus salivarus and Streptococcus cremoris.
[0213] Probiotics that may be used in accordance with this
invention are well-known to those of skill in the art. Non-limiting
examples of foodstuffs comprising probiotics include yogurt,
sauerkraut, kefir, kimchi, fermented vegetables, and other
foodstuffs containing a microbial element that beneficially affects
the host animal by improving the intestinal microbalance.
[0214] Prebiotics, in accordance with the embodiments of this
invention, include, without limitation, mucopolysaccharides,
oligosaccharides, polysaccharides, amino acids, vitamins, nutrient
precursors, proteins and combinations thereof.
[0215] According to a particular embodiment of this invention, the
prebiotic is chosen from dietary fibers, including, without
limitation, polysaccharides and oligosaccharides. These compounds
have the ability to increase the number of probiotics, which leads
to the benefits conferred by the probiotics. Non-limiting examples
of oligosaccharides that are categorized as prebiotics in
accordance with particular embodiments of this invention include
fructooligosaccharides, inulins, isomalto-oligosaccharides,
lactilol, lactosucrose, lactulose, pyrodextrins, soy
oligosaccharides, transgalacto-oligosaccharides, and
xylo-oligosaccharides.
[0216] According to other particular embodiments of the invention,
the prebiotic is an amino acid. Although a number of known
prebiotics break down to provide carbohydrates for probiotics, some
probiotics also require amino acids for nourishment.
[0217] Prebiotics are found naturally in a variety of foods
including, without limitation, bananas, berries, asparagus, garlic,
wheat, oats, barley (and other whole grains), flaxseed, tomatoes,
Jerusalem artichoke, onions and chicory, greens (e.g., dandelion
greens, spinach, collard greens, chard, kale, mustard greens,
turnip greens), and legumes (e.g., lentils, kidney beans,
chickpeas, navy beans, white beans, black beans).
[0218] Weight Management Agent
[0219] In certain embodiments, the functional ingredient is at
least one weight management agent.
[0220] As used herein, the at least one weight management agent may
be single weight management agent or a plurality of weight
management agents as a functional ingredient for the compositions
provided herein. Generally, according to particular embodiments of
this invention, the at least one weight management agent is present
in the composition in an amount sufficient to promote health and
wellness.
[0221] As used herein, "a weight management agent" includes an
appetite suppressant and/or a thermogenesis agent. As used herein,
the phrases "appetite suppressant", "appetite satiation
compositions", "satiety agents", and "satiety ingredients" are
synonymous. The phrase "appetite suppressant" describes
macronutrients, herbal extracts, exogenous hormones, anorectics,
anorexigenics, pharmaceutical drugs, and combinations thereof, that
when delivered in an effective amount, suppress, inhibit, reduce,
or otherwise curtail a person's appetite. The phrase "thermogenesis
agent" describes macronutrients, herbal extracts, exogenous
hormones, anorectics, anorexigenics, pharmaceutical drugs, and
combinations thereof, that when delivered in an effective amount,
activate or otherwise enhance a person's thermogenesis or
metabolism.
[0222] Suitable weight management agents include macronutrient
selected from the group consisting of proteins, carbohydrates,
dietary fats, and combinations thereof. Consumption of proteins,
carbohydrates, and dietary fats stimulates the release of peptides
with appetite-suppressing effects. For example, consumption of
proteins and dietary fats stimulates the release of the gut hormone
cholecytokinin (CCK), while consumption of carbohydrates and
dietary fats stimulates release of Glucagon-like peptide 1
(GLP-1).
[0223] Suitable macronutrient weight management agents also include
carbohydrates. Carbohydrates generally comprise sugars, starches,
cellulose and gums that the body converts into glucose for energy.
Carbohydrates often are classified into two categories, digestible
carbohydrates (e.g., monosaccharides, disaccharides, and starch)
and non-digestible carbohydrates (e.g., dietary fiber). Studies
have shown that non-digestible carbohydrates and complex polymeric
carbohydrates having reduced absorption and digestibility in the
small intestine stimulate physiologic responses that inhibit food
intake. Accordingly, the carbohydrates embodied herein desirably
comprise non-digestible carbohydrates or carbohydrates with reduced
digestibility. Non-limiting examples of such carbohydrates include
polydextrose; inulin; monosaccharide-derived polyols such as
erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived
alcohols such as isomalt, lactitol, and maltitol; and hydrogenated
starch hydrolysates. Carbohydrates are described in more detail
herein below.
[0224] In another particular embodiment weight management agent is
a dietary fat. Dietary fats are lipids comprising combinations of
saturated and unsaturated fatty acids. Polyunsaturated fatty acids
have been shown to have a greater satiating power than
mono-unsaturated fatty acids. Accordingly, the dietary fats
embodied herein desirably comprise poly-unsaturated fatty acids,
non-limiting examples of which include triacylglycerols.
[0225] In a particular embodiment, the weight management agents is
an herbal extract. Extracts from numerous types of plants have been
identified as possessing appetite suppressant properties.
Non-limiting examples of plants whose extracts have appetite
suppressant properties include plants of the genus Hoodia,
Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camelia.
Other embodiments include extracts derived from Gymnema Sylvestre,
Kola Nut, Citrus Auran tium, Yerba Mate, Griffonia Simplicifolia,
Guarana, myrrh, guggul Lipid, and black current seed oil.
[0226] The herbal extracts may be prepared from any type of plant
material or plant biomass. Non-limiting examples of plant material
and biomass include the stems, roots, leaves, dried powder obtained
from the plant material, and sap or dried sap. The herbal extracts
generally are prepared by extracting sap from the plant and then
spray-drying the sap. Alternatively, solvent extraction procedures
may be employed. Following the initial extraction, it may be
desirable to further fractionate the initial extract (e.g., by
column chromatography) in order to obtain an herbal extract with
enhanced activity. Such techniques are well known to those of
ordinary skill in the art.
[0227] In a particular embodiment, the herbal extract is derived
from a plant of the genus Hoodia, species of which include H.
alstonii, H. currorii, H. dregei, H. flava, H. gordonii, H.
jutatae, H. mossamedensis, H. officinalis, H. parviflorai, H.
pedicellata, H. pilifera, H. ruschii, and H. triebneri. Hoodia
plants are stem succulents native to southern Africa. A sterol
glycoside of Hoodia, known as P57, is believed to be responsible
for the appetite-suppressant effect of the Hoodia species.
[0228] In another particular embodiment, the herbal extract is
derived from a plant of the genus Caralluma, species of which
include C. indica, C. fimbriata, C. attenuate, C. tuberculata, C.
edulis, C. adscendens, C. stalagmifera, C. umbellate, C.
penicillata, C. russeliana, C. retrospicens, C. Arabica, and C.
lasiantha. Carralluma plants belong to the same Subfamily as
Hoodia, Asclepiadaceae. Caralluma are small, erect and fleshy
plants native to India having medicinal properties, such as
appetite suppression, that generally are attributed to glycosides
belonging to the pregnane group of glycosides, non-limiting
examples of which include caratuberside A, caratuberside B,
bouceroside I, bouceroside II, bouceroside III, bouceroside IV,
bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII,
bouceroside IX, and bouceroside X.
[0229] In another particular embodiment, the at least one herbal
extract is derived from a plant of the genus Trichocaulon.
Trichocaulon plants are succulents that generally are native to
southern Africa, similar to Hoodia, and include the species T.
piliferum and T. officinale.
[0230] In another particular embodiment, the herbal extract is
derived from a plant of the genus Stapelia or Orbea, species of
which include S. gigantean and O. variegate, respectively. Both
Stapelia and Orbea plants belong to the same Subfamily as Hoodia,
Asclepiadaceae. Not wishing to be bound by any theory, it is
believed that the compounds exhibiting appetite suppressant
activity are saponins, such as pregnane glycosides, which include
stavarosides A, B, C, D, E, F, G, H, I, J, and K.
[0231] In another particular embodiment, the herbal extract is
derived from a plant of the genus Asclepias. Asclepias plants also
belong to the Asclepiadaceae family of plants. Non-limiting
examples of Asclepias plants include A. incarnate, A. curassayica,
A. syriaca, and A. tuberose. Not wishing to be bound by any theory,
it is believed that the extracts comprise steroidal compounds, such
as pregnane glycosides and pregnane aglycone, having appetite
suppressant effects.
[0232] In a particular embodiment, the weight management agent is
an exogenous hormone having a weight management effect.
Non-limiting examples of such hormones include CCK, peptide YY,
ghrelin, bombesin and gastrin-releasing peptide (GRP),
enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and
leptin.
[0233] In another embodiment, the weight management agent is a
pharmaceutical drug. Non-limiting examples include phentenime,
diethylpropion, phendimetrazine, sibutramine, rimonabant,
oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine,
or other stimulants.
[0234] Osteoporosis Management Agent
[0235] In certain embodiments, the functional ingredient is at
least one osteoporosis management agent.
[0236] As used herein, the at least one osteoporosis management
agent may be single osteoporosis management agent or a plurality of
osteoporosis management agent as a functional ingredient for the
compositions provided herein. Generally, according to particular
embodiments of this invention, the at least one osteoporosis
management agent is present in the composition in an amount
sufficient to promote health and wellness.
[0237] Osteoporosis is a skeletal disorder of compromised bone
strength, resulting in an increased risk of bone fracture.
Generally, osteoporosis is characterized by reduction of the bone
mineral density (BMD), disruption of bone micro-architecture, and
changes to the amount and variety of non-collagenous proteins in
the bone.
[0238] In certain embodiments, the osteoporosis management agent is
at least one calcium source. According to a particular embodiment,
the calcium source is any compound containing calcium, including
salt complexes, solubilized species, and other forms of calcium.
Non-limiting examples of calcium sources include amino acid
chelated calcium, calcium carbonate, calcium oxide, calcium
hydroxide, calcium sulfate, calcium chloride, calcium phosphate,
calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium
citrate, calcium malate, calcium citrate malate, calcium gluconate,
calcium tartrate, calcium lactate, solubilized species thereof, and
combinations thereof.
[0239] According to a particular embodiment, the osteoporosis
management agent is a magnesium source. The magnesium source is any
compound containing magnesium, including salt complexes,
solubilized species, and other forms of magnesium. Non-limiting
examples of magnesium sources include magnesium chloride, magnesium
citrate, magnesium gluceptate, magnesium gluconate, magnesium
lactate, magnesium hydroxide, magnesium picolate, magnesium
sulfate, solubilized species thereof, and mixtures thereof. In
another particular embodiment, the magnesium source comprises an
amino acid chelated or creatine chelated magnesium.
[0240] In other embodiments, the osteoporosis agent is chosen from
vitamins D, C, K, their precursors and/or beta-carotene and
combinations thereof.
[0241] Numerous plants and plant extracts also have been identified
as being effective in the prevention and treatment of osteoporosis.
Not wishing to be bound by any theory, it is believed that the
plants and plant extracts stimulates bone morphogenic proteins
and/or inhibits bone resorption, thereby stimulating bone
regeneration and strength. Non-limiting examples of suitable plants
and plant extracts as osteoporosis management agents include
species of the genus Taraxacum and Amelanchier, as disclosed in
U.S. Patent Publication No. 2005/0106215, and species of the genus
Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma,
Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium,
Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago,
Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum, as
disclosed in U.S. Patent Publication No. 2005/0079232.
[0242] Phytoestrogen
[0243] In certain embodiments, the functional ingredient is at
least one phytoestrogen.
[0244] As used herein, the at least one phytoestrogen may be single
phytoestrogen or a plurality of phytoestrogens as a functional
ingredient for the compositions provided herein. Generally,
according to particular embodiments of this invention, the at least
one phytoestrogen is present in the composition in an amount
sufficient to promote health and wellness.
[0245] Phytoestrogens are compounds found in plants which can
typically be delivered into human bodies by ingestion of the plants
or the plant parts having the phytoestrogens. As used herein,
"phytoestrogen" refers to any substance which, when introduced into
a body causes an estrogen-like effect of any degree. For example,
a
phytoestrogen may bind to estrogen receptors within the body and
have a small estrogen-like effect.
[0246] Examples of suitable phytoestrogens for embodiments of this
invention include, but are not limited to, isoflavones, stilbenes,
lignans, resorcyclic acid lactones, coumestans, coumestrol, equol,
and combinations thereof. Sources of suitable phytoestrogens
include, but are not limited to, whole grains, cereals, fibers,
fruits, vegetables, black cohosh, agave root, black currant, black
haw, chasteberries, cramp bark, dong quai root, devil's club root,
false unicorn root, ginseng root, groundsel herb, licorice,
liferoot herb, motherwort herb, peony root, raspberry leaves, rose
family plants, sage leaves, sarsaparilla root, saw palmetto
berried, wild yam root, yarrow blossoms, legumes, soybeans, soy
products (e.g., miso, soy flour, soymilk, soy nuts, soy protein
isolate, tempen, or tofu) chick peas, nuts, lentils, seeds, clover,
red clover, dandelion leaves, dandelion roots, fenugreek seeds,
green tea, hops, red wine, flaxseed, garlic, onions, linseed,
borage, butterfly weed, caraway, chaste tree, vitex, dates, dill,
fennel seed, gotu kola, milk thistle, pennyroyal, pomegranates,
southernwood, soya flour, tansy, and root of the kudzu vine
(pueraria root) and the like, and combinations thereof.
[0247] Isoflavones belong to the group of phytonutrients called
polyphenols. In general, polyphenols (also known as
"polyphenolics"), are a group of chemical substances found in
plants, characterized by the presence of more than one phenol group
per molecule.
[0248] Suitable phytoestrogen isoflavones in accordance with
embodiments of this invention include genistein, daidzein,
glycitein, biochanin A, formononetin, their respective naturally
occurring glycosides and glycoside conjugates, matairesinol,
secoisolariciresinol, enterolactone, enterodiol, textured vegetable
protein, and combinations thereof.
[0249] Suitable sources of isoflavones for embodiments of this
invention include, but are not limited to, soy beans, soy products,
legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.
[0250] Long-Chain Primary Aliphatic Saturated Alcohol
[0251] In certain embodiments, the functional ingredient is at
least one long chain primary aliphatic saturated alcohol.
[0252] As used herein, the at least one long chain primary
aliphatic saturated alcohol may be single long chain primary
aliphatic saturated alcohol or a plurality of long chain primary
aliphatic saturated alcohols as a functional ingredient for the
compositions provided herein. Generally, according to particular
embodiments of this invention, the at least one long chain primary
aliphatic saturated alcohol is present in the composition in an
amount sufficient to promote health and wellness.
[0253] Long-chain primary aliphatic saturated alcohols are a
diverse group of organic compounds. The term alcohol refers to the
fact these compounds feature a hydroxyl group (--OH) bound to a
carbon atom. The term primary refers to the fact that in these
compounds the carbon atom which is bound to the hydroxyl group is
bound to only one other carbon atom. The term saturated refers to
the fact that these compounds feature no carbon to carbon pi bonds.
The term aliphatic refers to the fact that the carbon atoms in
these compounds are joined together in straight or branched chains
rather than in rings. The term long-chain refers to the fact that
the number of carbon atoms in these compounds is at least 8
carbons).
[0254] Non-limiting examples of particular long-chain primary
aliphatic saturated alcohols for use in particular embodiments of
the invention include the 8 carbon atom 1-octanol, the 9 carbon
1-nonanol, the 10 carbon atom 1-decanol, the 12 carbon atom
1-dodecanol, the 14 carbon atom 1-tetradecanol, the 16 carbon atom
1-hexadecanol, the 18 carbon atom 1-octadecanol, the 20 carbon atom
1-eicosanol, the 22 carbon 1-docosanol, the 24 carbon
1-tetracosanol, the 26 carbon 1-hexacosanol, the 27 carbon
1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon
1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon
1-dotriacontanol, and the 34 carbon 1-tetracontanol.
[0255] In a particularly desirable embodiment of the invention, the
long-chain primary aliphatic saturated alcohols are policosanol.
Policosanol is the term for a mixture of long-chain primary
aliphatic saturated alcohols composed primarily of 28 carbon
1-octanosol and 30 carbon 1-triacontanol, as well as other alcohols
in lower concentrations such as 22 carbon 1-docosanol, 24 carbon
1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol,
29 carbon 1-nonacosanol, 32 carbon 1-dotriacontanol, and 34 carbon
1-tetracontanol. Long-chain primary aliphatic saturated alcohols
are derived from natural fats and oils.
[0256] They may be obtained from these sources by using extraction
techniques well known to those of ordinary skill in the art.
Policosanols can be isolated from a variety of plants and materials
including sugar cane (Saccharum officinarium), yams (e.g. Dioscorea
opposite), bran from rice (e.g. Oryza sativa), and beeswax.
Policosanols may be obtained from these sources by using extraction
techniques well known to those of ordinary skill in the art. A
description of such extraction techniques can be found in U.S. Pat.
Appl. No. 2005/0220868, the disclosure of which is expressly
incorporated by reference.
[0257] Phytosterols
[0258] In certain embodiments, the functional ingredient is at
least one phytosterol, phytostanol or combination thereof.
[0259] Generally, according to particular embodiments of this
invention, the at least one phytosterol, phytostanol or combination
thereof is present in the composition in an amount sufficient to
promote health and wellness.
[0260] As used herein, the phrases "stanol", "plant stanol" and
"phytostanol" are synonymous.
[0261] Plant sterols and stanols are present naturally in small
quantities in many fruits, vegetables, nuts, seeds, cereals,
legumes, vegetable oils, bark of the trees and other plant sources.
Although people normally consume plant sterols and stanols every
day, the amounts consumed are insufficient to have significant
cholesterol-lowering effects or other health benefits. Accordingly,
it would be desirable to supplement food and beverages with plant
sterols and stanols.
[0262] Sterols are a subgroup of steroids with a hydroxyl group at
C-3. Generally, phytosterols have a double bond within the steroid
nucleus, like cholesterol; however, phytosterols also may comprise
a substituted sidechain (R) at C-24, such as an ethyl or methyl
group, or an additional double bond. The structures of phytosterols
are well known to those of skill in the art.
[0263] At least 44 naturally-occurring phytosterols have been
discovered, and generally are derived from plants, such as corn,
soy, wheat, and wood oils; however, they also may be produced
synthetically to form compositions identical to those in nature or
having properties similar to those of naturally-occurring
phytosterols. According to particular embodiments of this
invention, non-limiting examples of phytosterols well known to
those or ordinary skill in the art include 4-desmethylsterols
(e.g., .beta.-sitosterol, campesterol, stigmasterol,
brassicasterol, 22-dehydrobrassicasterol, and
.DELTA.5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl
sterols (triterpene alcohols) (e.g., cycloartenol,
24-methylenecycloartanol, and cyclobranol).
[0264] As used herein, the phrases "stanol", "plant stanol" and
"phytostanol" are synonymous. Phytostanols are saturated sterol
alcohols present in only trace amounts in nature and also may be
synthetically produced, such as by hydrogenation of phytosterols.
According to particular embodiments of this invention, non-limiting
examples of phytostanols include .beta.-sitostanol, campestanol,
cycloartanol, and saturated forms of other triterpene alcohols.
[0265] Both phytosterols and phytostanols, as used herein, include
the various isomers such as the .alpha. and .beta. isomers (e.g.,
.alpha.-sitosterol and .beta.-sitostanol, which comprise one of the
most effective phytosterols and phytostanols, respectively, for
lowering serum cholesterol in mammals).
[0266] The phytosterols and phytostanols of the present invention
also may be in their ester form. Suitable methods for deriving the
esters of phytosterols and phytostanols are well known to those of
ordinary skill in the art, and are disclosed in U.S. Pat. Nos.
6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication Number
2003/0045473, the disclosures of which are incorporated herein by
reference in their entirety. Non-limiting examples of suitable
phytosterol and phytostanol esters include sitosterol acetate,
sitosterol oleate, stigmasterol oleate, and their corresponding
phytostanol esters. The phytosterols and phytostanols of the
present invention also may include their derivatives.
[0267] Generally, the amount of functional ingredient in the
composition varies widely depending on the particular composition
and the desired functional ingredient. Those of ordinary skill in
the art will readily ascertain the appropriate amount of functional
ingredient for each composition.
[0268] In one embodiment, a method for preparing a composition
comprises combining HSG-Extract and at least one sweetener and/or
additive and/or functional ingredient.
[0269] Consumables
[0270] In one embodiment, the composition of the present invention
is a consumable comprising HSG-Extract, or a consumable comprising
a composition comprising HSG-Extract.
[0271] HSG-Extract, or a composition comprising the same, can be
incorporated in any known edible or oral composition (referred to
herein as a "consumable"), such as, for example, pharmaceutical
compositions, edible gel mixes and compositions, dental
compositions, foodstuffs (confections, condiments, chewing gum,
cereal compositions baked goods dairy products, and tabletop
sweetener compositions) beverages and beverage products.
[0272] Consumables, as used herein, 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.
[0273] For example, a beverage is a consumable. The beverage may be
sweetened or unsweetened. HSG-Extract, or a composition comprising
a HSG-Extract, may be added to a beverage or beverage matrix to
sweeten the beverage or enhance its existing sweetness or
flavor.
[0274] In one embodiment, the present invention is a consumable
comprising HSG-Extract. The concentration of HSG-Extract in the
consumable may be above, at or below its threshold sweetness
concentration.
[0275] In a particular embodiment, the present invention is a
consumable comprising HSG-Extract. The concentration of HSG-Extract
in the beverage may be above, at or below its threshold sweetness
concentration.
[0276] The consumable can optionally include additives, additional
sweeteners, functional ingredients and combinations thereof, as
described herein. Any of the additive, additional sweetener and
functional ingredients described above can be present in the
consumable.
[0277] Pharmaceutical Compositions
[0278] In one embodiment, the present invention is a pharmaceutical
composition that comprises a pharmaceutically active substance and
HSG-Extract.
[0279] In another embodiment, the present invention is a
pharmaceutical composition that comprises a pharmaceutically active
substance and a composition comprising HSG-Extract.
[0280] HSG-Extract or composition comprising HSG-Extract can be
present as an excipient material in the pharmaceutical composition,
which can mask a bitter or otherwise undesirable taste of a
pharmaceutically active substance or another excipient material.
The pharmaceutical composition may be in the form of a tablet, a
capsule, a liquid, an aerosol, a powder, an effervescent tablet or
powder, a syrup, an emulsion, a suspension, a solution, or any
other form for providing the pharmaceutical composition to a
patient. In particular embodiments, the pharmaceutical composition
may be in a form for oral administration, buccal administration,
sublingual administration, or any other route of administration as
known in the art.
[0281] As referred to herein, "pharmaceutically active substance"
means any drug, drug formulation, medication, prophylactic agent,
therapeutic agent, or other substance having biological activity.
As referred to herein, "excipient material" refers to any inactive
substance used as a vehicle for an active ingredient, such as any
material to facilitate handling, stability, dispersibility,
wettability, and/or release kinetics of a pharmaceutically active
substance.
[0282] Suitable pharmaceutically active substances include, but are
not limited to, medications for the gastrointestinal tract or
digestive system, for the cardiovascular system, for the central
nervous system, for pain or consciousness, for musculo-skeletal
disorders, for the eye, for the ear, nose and oropharynx, for the
respiratory system, for endocrine problems, for the reproductive
system or urinary system, for contraception, for obstetrics and
gynecology, for the skin, for infections and infestations, for
immunology, for allergic disorders, for nutrition, for neoplastic
disorders, for diagnostics, for euthanasia, or other biological
functions or disorders. Examples of suitable pharmaceutically
active substances for embodiments of the present invention include,
but are not limited to, antacids, reflux suppressants,
antiflatulents, antidopaminergics, proton pump inhibitors,
cytoprotectants, prostaglandin analogues, laxatives,
antispasmodics, antidiarrhoeals, bile acid sequestrants, opioids,
beta-receptor blockers, calcium channel blockers, diuretics,
cardiac glycosides, antiarrhythmics, nitrates, antianginals,
vasoconstrictors, vasodilators, peripheral activators, ACE
inhibitors, angiotensin receptor blockers, alpha blockers,
anticoagulants, heparin, antiplatelet drugs, fibrinolytics,
anti-hemophilic factors, haemostatic drugs, hypolipidaemic agents,
statins, hynoptics, anaesthetics, antipsychotics, antidepressants,
anti-emetics, anticonvulsants, antiepileptics, anxiolytics,
barbiturates, movement disorder drugs, stimulants, benzodiazepines,
cyclopyrrolones, dopamine antagonists, antihistamines,
cholinergics, anticholinergics, emetics, cannabinoids, analgesics,
muscle relaxants, antibiotics, aminoglycosides, anti-virals,
anti-fungals, anti-inflammatories, anti-gluacoma drugs,
sympathomimetics, steroids, ceruminolytics, bronchodilators,
NSAIDS, antitussive, mucolytics, decongestants, corticosteroids,
androgens, antiandrogens, gonadotropins, growth hormones, insulin,
antidiabetics, thyroid hormones, calcitonin, diphosponates,
vasopressin analogues, alkalizing agents, quinolones,
anticholinesterase, sildenafil, oral contraceptives, Hormone
Replacement Therapies, bone regulators, follicle stimulating
hormones, luteinizings hormones, gamolenic acid, progestogen,
dopamine agonist, oestrogen, prostaglandin, gonadorelin,
clomiphene, tamoxifen, diethylstilbestrol, antileprotics,
antituberculous drugs, antimalarials, anthelmintics, antiprotozoal,
antiserums, vaccines, interferons, tonics, vitamins, cytotoxic
drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors,
or similar type substances, or combinations thereof. Such
components generally are recognized as safe (GRAS) and/or are U.S.
Food and Drug Administration (FDA)-approved.
[0283] The pharmaceutically active substance is present in the
pharmaceutical composition in widely ranging amounts depending on
the particular pharmaceutically active agent being used and its
intended applications. An effective dose of any of the herein
described pharmaceutically active substances can be readily
determined by the use of conventional techniques and by observing
results obtained under analogous circumstances. In determining the
effective dose, a number of factors are considered including, but
not limited to: the species of the patient; its size, age, and
general health; the specific disease involved; the degree of
involvement or the severity of the disease; the response of the
individual patient; the particular pharmaceutically active agent
administered; the mode of administration; the bioavailability
characteristic of the preparation administered; the dose regimen
selected; and the use of concomitant medication. The
pharmaceutically active substance is included in the
pharmaceutically acceptable carrier, diluent, or excipient in an
amount sufficient to deliver to a patient a therapeutic amount of
the pharmaceutically active substance in vivo in the absence of
serious toxic effects when used in generally acceptable amounts.
Thus, suitable amounts can be readily discerned by those skilled in
the art.
[0284] According to particular embodiments of the present
invention, the concentration of pharmaceutically active substance
in the pharmaceutical composition will depend on absorption,
inactivation, and excretion rates of the drug as well as other
factors known to those of skill in the art. It is to be noted that
dosage values will also vary with the severity of the condition to
be alleviated. It is to be further understood that for any
particular subject, specific dosage regimes should be adjusted over
time according to the individual need and the professional judgment
of the person administering or supervising the administration of
the pharmaceutical compositions, and that the dosage ranges set
forth herein are exemplary only and are not intended to limit the
scope or practice of the claimed composition. The pharmaceutically
active substance may be administered at once, or may be divided
into a number of smaller doses to be administered at varying
intervals of time.
[0285] The pharmaceutical composition also may comprise other
pharmaceutically acceptable excipient materials. Examples of
suitable excipient materials for embodiments of this invention
include, but are not limited to, antiadherents, binders (e.g.,
microcrystalline cellulose, gum tragacanth, or gelatin), coatings,
disintegrants, fillers, diluents, softeners, emulsifiers, flavoring
agents, coloring agents, adjuvants, lubricants, functional agents
(e.g., nutrients), viscosity modifiers, bulking agents, glidiants
(e.g., colloidal silicon dioxide) surface active agents, osmotic
agents, diluents, or any other non-active ingredient, or
combinations thereof. For example, the pharmaceutical compositions
of the present invention may include excipient materials selected
from the group consisting of calcium carbonate, coloring agents,
whiteners, preservatives, and flavors, triacetin, magnesium
stearate, sterotes, natural or artificial flavors, essential oils,
plant extracts, fruit essences, gelatins, or combinations
thereof.
[0286] The excipient material of the pharmaceutical composition may
optionally include other artificial or natural sweeteners, bulk
sweeteners, or combinations thereof. Bulk sweeteners include both
caloric and non-caloric compounds. In a particular embodiment, the
additive functions as the bulk sweetener. Non-limiting examples of
bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried
invert sugar, fructose, high fructose corn syrup, levulose,
galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol,
mannitol, xylitol, lactitol, erythritol, and maltitol),
hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures
thereof. In particular embodiments, the bulk sweetener is present
in the pharmaceutical composition in widely ranging amounts
depending on the degree of sweetness desired. Suitable amounts of
both sweeteners would be readily discernible to those skilled in
the art.
[0287] Edible Gel Mixes and Edible Gel Compositions
[0288] In one embodiment, the present invention is an edible gel or
edible gel mix that comprises HSG-Extract. In another embodiment,
the present invention is an edible gel or edible gel mix that
comprises a composition comprising HSG-Extract.
[0289] Edible gels are gels that can be eaten. A gel is a colloidal
system in which a network of particles spans the volume of a liquid
medium. Although gels mainly are composed of liquids, and thus
exhibit densities similar to liquids, gels have the structural
coherence of solids due to the network of particles that spans the
liquid medium. For this reason, gels generally appear to be solid,
jelly-like materials. Gels can be used in a number of applications.
For example, gels can be used in foods, paints, and adhesives.
[0290] Non-limiting examples of edible gel compositions for use in
particular embodiments include gel desserts, puddings, jellies,
pastes, trifles, aspics, marshmallows, gummy candies, or the like.
Edible gel mixes generally are powdered or granular solids to which
a fluid may be added to form an edible gel composition.
Non-limiting examples of fluids for use in particular embodiments
include water, dairy fluids, dairy analogue fluids, juices,
alcohol, alcoholic beverages, and combinations thereof.
Non-limiting examples of dairy fluids which may be used in
particular embodiments include milk, cultured milk, cream, fluid
whey, and mixtures thereof. Non-limiting examples of dairy analogue
fluids which may be used in particular embodiments include, for
example, soy milk and non-dairy coffee whitener. Because edible gel
products found in the marketplace typically are sweetened with
sucrose, it is desirable to sweeten edible gels with an alternative
sweetener in order provide a low-calorie or non-calorie
alternative.
[0291] As used herein, the term "gelling ingredient" denotes any
material that can form a colloidal system within a liquid medium.
Non-limiting examples of gelling ingredients for use in particular
embodiments include gelatin, alginate, carageenan, gum, pectin,
konjac, agar, food acid, rennet, starch, starch derivatives, and
combinations thereof. It is well known to those having ordinary
skill in the art that the amount of gelling ingredient used in an
edible gel mix or an edible gel composition varies considerably
depending on a number of factors, such as the particular gelling
ingredient used, the particular fluid base used, and the desired
properties of the gel.
[0292] Edible gel mixes and edible gels may be prepared using
ingredients including food acids, a salt of a food acid, a
buffering system, a bulking agent, a sequestrant, a cross-linking
agent, one or more flavors, one or more colors, and combinations
thereof. Non-limiting examples of food acids for use in particular
embodiments include citric acid, adipic acid, fumaric acid, lactic
acid, malic acid, and combinations thereof. Non-limiting examples
of salts of food acids for use in particular embodiments include
sodium salts of food acids, potassium salts of food acids, and
combinations thereof. Non-limiting examples of bulking agents for
use in particular embodiments include raftilose, isomalt, sorbitol,
polydextrose, maltodextrin, and combinations thereof. Non-limiting
examples of sequestrants for use in particular embodiments include
calcium disodium ethylene tetra-acetate, glucono delta-lactone,
sodium gluconate, potassium gluconate, ethylenediaminetetraacetic
acid (EDTA), and combinations thereof. Non-limiting examples of
cross-linking agents for use in particular embodiments include
calcium ions, magnesium ions, sodium ions, and combinations
thereof.
[0293] Dental Compositions
[0294] In one embodiment, the present invention is a dental
composition that comprises HSG-Extract. In another embodiment, the
present invention is a dental composition that comprises a
composition comprising HSG-Extract. Dental compositions generally
comprise an active dental substance and a base material.
HSG-Extract or a composition comprising HSG-Extract can be used as
the base material to sweeten the dental composition. The dental
composition may be in the form of any oral composition used in the
oral cavity such as mouth freshening agents, gargling agents, mouth
rinsing agents, toothpaste, tooth polish, dentifrices, mouth
sprays, teeth-whitening agent, dental floss, and the like, for
example.
[0295] As referred to herein, "active dental substance" means any
composition which can be used to improve the aesthetic appearance
and/or health of teeth or gums or prevent dental caries. As
referred to herein, "base material" refers to any inactive
substance used as a vehicle for an active dental substance, such as
any material to facilitate handling, stability, dispersibility,
wettability, foaming, and/or release kinetics of an active dental
substance.
[0296] Suitable active dental substances for embodiments of this
invention include, but are not limited to, substances which remove
dental plaque, remove food from teeth, aid in the elimination
and/or masking of halitosis, prevent tooth decay, and prevent gum
disease (i.e., Gingiva). Examples of suitable active dental
substances for embodiments of the present invention include, but
are not limited to, anticaries drugs, fluoride, sodium fluoride,
sodium monofluorophosphate, stannos fluoride, hydrogen peroxide,
carbamide peroxide (i.e., urea peroxide), antibacterial agents,
plaque removing agents, stain removers, anticalculus agents,
abrasives, baking soda, percarbonates, perborates of alkali and
alkaline earth metals, or similar type substances, or combinations
thereof. Such components generally are recognized as safe (GRAS)
and/or are U.S. Food and Drug Administration (FDA)-approved.
[0297] According to particular embodiments of the invention, the
active dental substance is present in the dental composition in an
amount ranging from about 50 ppm to about 3000 ppm of the dental
composition. Generally, the active dental substance is present in
the dental composition in an amount effective to at least improve
the aesthetic appearance and/or health of teeth or gums marginally
or prevent dental caries. For example, a dental composition
comprising a toothpaste may include an active dental substance
comprising fluoride in an amount of about 850 to 1,150 ppm.
[0298] The dental composition also may comprise base materials in
addition to HSG-Extract or composition comprising HSG-Extract.
Examples of suitable base materials for embodiments of this
invention include, but are not limited to, water, sodium lauryl
sulfate or other sulfates, humectants, enzymes, vitamins, herbs,
calcium, flavorings (e.g., mint, bubblegum, cinnamon, lemon, or
orange), surface-active agents, binders, preservatives, gelling
agents, pH modifiers, peroxide activators, stabilizers, coloring
agents, or similar type materials, and combinations thereof.
[0299] The base material of the dental composition may optionally
include other artificial or natural sweeteners, bulk sweeteners, or
combinations thereof. Bulk sweeteners include both caloric and
non-caloric compounds. Non-limiting examples of bulk sweeteners
include sucrose, dextrose, maltose, dextrin, dried invert sugar,
fructose, high fructose corn syrup, levulose, galactose, corn syrup
solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol,
lactitol, erythritol, and maltitol), hydrogenated starch
hydrolysates, isomalt, trehalose, and mixtures thereof. Generally,
the amount of bulk sweetener present in the dental composition
ranges widely depending on the particular embodiment of the dental
composition and the desired degree of sweetness. Those of ordinary
skill in the art will readily ascertain the appropriate amount of
bulk sweetener. In particular embodiments, the bulk sweetener is
present in the dental composition in an amount in the range of
about 0.1 to about 5 weight percent of the dental composition.
[0300] According to particular embodiments of the invention, the
base material is present in the dental composition in an amount
ranging from about 20 to about 99 percent by weight of the dental
composition. Generally, the base material is present in an amount
effective to provide a vehicle for an active dental substance.
[0301] In a particular embodiment, a dental composition comprises
HSG-Extract and an active dental substance. In another particular
embodiment, a dental composition comprises a composition comprising
HSG-Extract and an active dental substance. Generally, the amount
of the sweetener varies widely depending on the nature of the
particular dental composition and the desired degree of
sweetness.
[0302] Foodstuffs include, but are not limited to, confections,
condiments, chewing gum, cereal, baked goods, and dairy
products.
[0303] Confections
[0304] In one embodiment, the present invention is a confection
that comprises HSG-Extract. In another embodiment, the present
invention is a confection that comprises a composition comprising
HSG-Extract.
[0305] As referred to herein, "confection" can mean a sweet, a
lollie, a confectionery, or similar term. The confection generally
contains a base composition component and a sweetener component.
HSG-Extract or a composition comprising HSG-Extract can serve as
the sweetener component. The confection may be in the form of any
food that is typically perceived to be rich in sugar or is
typically sweet. According to particular embodiments of the present
invention, the confections may be bakery products such as pastries;
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); general confections, e. g., baked confections or steamed
confections such as crackers, biscuits, buns with bean-jam filling,
halvah, alfajor, 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, fudge, toffee, taffy, Swiss milk tablet,
licorice candy, chocolates, gelatin candies, marshmallow, marzipan,
divinity, cotton candy, 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; and breads
including sweet breads and the like or other starch products, and
combinations thereof.
[0306] As referred to herein, "base composition" means any
composition which can be a food item and provides a matrix for
carrying the sweetener component.
[0307] Suitable base compositions for embodiments of this invention
may include flour, yeast, water, salt, butter, eggs, milk, milk
powder, liquor, gelatin, nuts, chocolate, citric acid, tartaric
acid, fumaric acid, natural flavors, artificial flavors, colorings,
polyols, sorbitol, isomalt, maltitol, lactitol, malic acid,
magnesium stearate, lecithin, hydrogenated glucose syrup,
glycerine, natural or synthetic gum, starch, and the like, and
combinations thereof. Such components generally are recognized as
safe (GRAS) and/or are U.S. Food and Drug Administration
(FDA)-approved. According to particular embodiments of the
invention, the base composition is present in the confection in an
amount ranging from about 0.1 to about 99 weight percent of the
confection. Generally, the base composition is present in the
confection in an amount to provide a food product.
[0308] The base composition of the confection may optionally
include other artificial or natural sweeteners, bulk sweeteners, or
combinations thereof. Bulk sweeteners include both caloric and
non-caloric compounds. Non-limiting examples of bulk sweeteners
include sucrose, dextrose, maltose, dextrin, dried invert sugar,
fructose, high fructose corn syrup, levulose, galactose, corn syrup
solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol,
lactitol, erythritol, and maltitol), hydrogenated starch
hydrolysates, isomalt, trehalose, and mixtures thereof. Generally,
the amount of bulk sweetener present in the confection ranges
widely depending on the particular embodiment of the confection and
the desired degree of sweetness. Those of ordinary skill in the art
will readily ascertain the appropriate amount of bulk
sweetener.
[0309] In a particular embodiment, a confection comprises
HSG-Extract or a composition comprising HSG-Extract and a base
composition. Generally, the amount of HSG-Extract in the confection
ranges widely depending on the particular embodiment of the
confection and the desired degree of sweetness. Those of ordinary
skill in the art will readily ascertain the appropriate amount. In
a particular embodiment, HSG-Extract is present in the confection
in an amount in the range of about 30 ppm to about 6000 ppm of the
confection. In another embodiment, HSG-Extract is present in the
confection in an amount in the range of about 1 ppm to about 10,000
ppm of the confection. In embodiments where the confection
comprises hard candy, HSG-Extract is present in an amount in the
range of about 150 ppm to about 2250 ppm of the hard candy.
[0310] Condiment Compositions
[0311] In one embodiment, the present invention is a condiment that
comprises HSG-Extract. In another embodiment the present invention
is a condiment that comprises a composition comprising HSG-Extract.
Condiments, as used herein, are compositions used to enhance or
improve the flavor of a food or beverage. Non-limiting examples of
condiments include ketchup (catsup); mustard; barbecue sauce;
butter; chili sauce; chutney; cocktail sauce; curry; dips; fish
sauce; horseradish; hot sauce; jellies, jams, marmalades, or
preserves; mayonnaise; peanut butter; relish; remoulade; salad
dressings (e.g., oil and vinegar, Caesar, French, ranch, bleu
cheese, Russian, Thousand Island, Italian, and balsamic
vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups;
tartar sauce; and Worcestershire sauce.
[0312] Condiment bases generally comprise a mixture of different
ingredients, non-limiting examples of which include vehicles (e.g.,
water and vinegar); spices or seasonings (e.g., salt, pepper,
garlic, mustard seed, onion, paprika, turmeric, and combinations
thereof); fruits, vegetables, or their products (e.g., tomatoes or
tomato-based products (paste, puree), fruit juices, fruit juice
peels, and combinations thereof); oils or oil emulsions,
particularly vegetable oils; thickeners (e.g., xanthan gum, food
starch, other hydrocolloids, and combinations thereof); and
emulsifying agents (e.g., egg yolk solids, protein, gum arabic,
carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan,
pectin, propylene glycol esters of alginic acid, sodium
carboxymethyl-cellulose, polysorbates, and combinations thereof).
Recipes for condiment bases and methods of making condiment bases
are well known to those of ordinary skill in the art.
[0313] Generally, condiments also comprise caloric sweeteners, such
as sucrose, high fructose corn syrup, molasses, honey, or brown
sugar. In exemplary embodiments of the condiments provided herein,
HSG-Extract or a composition comprising HSG-Extract is used instead
of traditional caloric sweeteners. Accordingly, a condiment
composition desirably comprises HSG-Extract or a composition
comprising HSG-Extract and a condiment base.
[0314] The condiment composition optionally may include other
natural and/or synthetic high-potency sweeteners, bulk sweeteners,
pH modifying agents (e.g., lactic acid, citric acid, phosphoric
acid, hydrochloric acid, acetic acid, and combinations thereof),
fillers, functional agents (e.g., pharmaceutical agents, nutrients,
or components of a food or plant), flavorings, colorings, or
combinations thereof.
[0315] Chewing Gum Compositions
[0316] In one embodiment, the present invention is a chewing gum
composition that comprises HSG-Extract. In another embodiment, the
present invention is a chewing gum composition that comprises a
composition comprising HSG-Extract. Chewing gum compositions
generally comprise a water-soluble portion and a water-insoluble
chewable gum base portion. The water soluble portion, which
typically includes the composition of the present invention,
dissipates with a portion of the flavoring agent over a period of
time during chewing while the insoluble gum base portion is
retained in the mouth. The insoluble gum base generally determines
whether a gum is considered chewing gum, bubble gum, or a
functional gum.
[0317] The insoluble gum base, which is generally present in the
chewing gum composition in an amount in the range of about 15 to
about 35 weight percent of the chewing gum composition, generally
comprises combinations of elastomers, softeners (plasticizers),
emulsifiers, resins, and fillers. Such components generally are
considered food grade, recognized as safe (GRA), and/or are U.S.
Food and Drug Administration (FDA)-approved.
[0318] Elastomers, the primary component of the gum base, provide
the rubbery, cohesive nature to gums and can include one or more
natural rubbers (e.g., smoked latex, liquid latex, or guayule);
natural gums (e.g., jelutong, perillo, sorva, massaranduba balata,
massaranduba chocolate, nispero, rosindinha, chicle, and gutta hang
kang); or synthetic elastomers (e.g., butadiene-styrene copolymers,
isobutylene-isoprene copolymers, polybutadiene, polyisobutylene,
and vinyl polymeric elastomers). In a particular embodiment, the
elastomer is present in the gum base in an amount in the range of
about 3 to about 50 weight percent of the gum base.
[0319] Resins are used to vary the firmness of the gum base and aid
in softening the elastomer component of the gum base. Non-limiting
examples of suitable resins include a rosin ester, a terpene resin
(e.g., a terpene resin from .alpha.-pinene, .beta.-pinene and/or
d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl
acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting
examples of rosin esters include a glycerol ester of a partially
hydrogenated rosin, a glycerol ester of a polymerized rosin, a
glycerol ester of a partially dimerized rosin, a glycerol ester of
rosin, a pentaerythritol ester of a partially hydrogenated rosin, a
methyl ester of rosin, or a methyl ester of a partially
hydrogenated rosin. In a particular embodiment, the resin is
present in the gum base in an amount in the range of about 5 to
about 75 weight percent of the gum base.
[0320] Softeners, which also are known as plasticizers, are used to
modify the ease of chewing and/or mouthfeel of the chewing gum
composition. Generally, softeners comprise oils, fats, waxes, and
emulsifiers. Non-limiting examples of oils and fats include tallow,
hydrogenated tallow, large, hydrogenated or partially hydrogenated
vegetable oils (e.g., soybean, canola, cottonseed, sunflower, palm,
coconut, corn, safflower, or palm kernel oils), cocoa butter,
glycerol monostearate, glycerol triacetate, glycerol abietate,
leithin, monoglycerides, diglycerides, triglycerides acetylated
monoglycerides, and free fatty acids. Non-limiting examples of
waxes include polypropylene/polyethylene/Fisher-Tropsch waxes,
paraffin, and microcrystalline and natural waxes (e.g., candelilla,
beeswax and carnauba). Microcrystalline waxes, especially those
with a high degree of crystallinity and a high melting point, also
may be considered as bodying agents or textural modifiers. In a
particular embodiment, the softeners are present in the gum base in
an amount in the range of about 0.5 to about 25 weight percent of
the gum base.
[0321] Emulsifiers are used to form a uniform dispersion of the
insoluble and soluble phases of the chewing gum composition and
also have plasticizing properties. Suitable emulsifiers include
glycerol monostearate (GMS), lecithin (Phosphatidyl choline),
polyglycerol polyricinoleic acid (PPGR), mono and diglycerides of
fatty acids, glycerol distearate, tracetin, acetylated
monoglyceride, glycerol triactetate, and magnesium stearate. In a
particular embodiment, the emulsifiers are present in the gum base
in an amount in the range of about 2 to about 30 weight percent of
the gum base.
[0322] The chewing gum composition also may comprise adjuvants or
fillers in either the gum base and/or the soluble portion of the
chewing gum composition. Suitable adjuvants and fillers include
lecithin, inulin, polydextrin, calcium carbonate, magnesium
carbonate, magnesium silicate, ground limestone, aluminum
hydroxide, aluminum silicate, talc, clay, alumina, titanium
dioxide, and calcium phosphate. In particular embodiments, lecithin
can be used as an inert filler to decrease the stickiness of the
chewing gum composition. In other particular embodiments, lactic
acid copolymers, proteins (e.g., gluten and/or zein) and/or guar
can be used to create a gum that is more readily biodegradable. The
adjuvants or fillers are generally present in the gum base in an
amount up to about 20 weight percent of the gum base. Other
optional ingredients include coloring agents, whiteners,
preservatives, and flavors.
[0323] In particular embodiments of the chewing gum composition,
the gum base comprises about 5 to about 95 weight percent of the
chewing gum composition, more desirably about 15 to about 50 weight
percent of the chewing gum composition, and even more desirably
from about 20 to about 30 weight percent of the chewing gum
composition.
[0324] The soluble portion of the chewing gum composition may
optionally include other artificial or natural sweeteners, bulk
sweeteners, softeners, emulsifiers, flavoring agents, coloring
agents, adjuvants, fillers, functional agents (e.g., pharmaceutical
agents or nutrients), or combinations thereof. Suitable examples of
softeners and emulsifiers are described above.
[0325] Bulk sweeteners include both caloric and non-caloric
compounds. Non-limiting examples of bulk sweeteners include
sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose,
high fructose corn syrup, levulose, galactose, corn syrup solids,
tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol,
erythritol, and maltitol), hydrogenated starch hydrolysates,
isomalt, trehalose, and mixtures thereof. In particular
embodiments, the bulk sweetener is present in the chewing gum
composition in an amount in the range of about 1 to about 75 weight
percent of the chewing gum composition.
[0326] Flavoring agents may be used in either the insoluble gum
base or soluble portion of the chewing gum composition. Such
flavoring agents may be natural or artificial flavors. In a
particular embodiment, the flavoring agent comprises an essential
oil, such as an oil derived from a plant or a fruit, peppermint
oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil
of wintergreen, bay, thyme, cedar leaf, nutmeg, allspice, sage,
mace, and almonds. In another particular embodiment, the flavoring
agent comprises a plant extract or a fruit essence such as apple,
banana, watermelon, pear, peach, grape, strawberry, raspberry,
cherry, plum, pineapple, apricot, and mixtures thereof. In still
another particular embodiment, the flavoring agent comprises a
citrus flavor, such as an extract, essence, or oil of lemon, lime,
orange, tangerine, grapefruit, citron, or kumquat.
[0327] In a particular embodiment, a chewing gum composition
comprises HSG-Extract or a composition comprising HSG-Extract and a
gum base. In a particular embodiment, HSG-Extract is present in the
chewing gum composition in an amount in the range of about 1 ppm to
about 10,000 ppm of the chewing gum composition.
[0328] Cereal Compositions
[0329] In one embodiment, the present invention is a cereal
composition that comprises HSG-Extract. In another embodiment, the
present invention is a cereal composition that comprises a
composition comprising HSG-Extract. Cereal compositions typically
are eaten either as staple foods or as snacks. Non-limiting
examples of cereal compositions for use in particular embodiments
include ready-to-eat cereals as well as hot cereals. Ready-to-eat
cereals are cereals which may be eaten without further processing
(i.e. cooking) by the consumer. Examples of ready-to-eat cereals
include breakfast cereals and snack bars. Breakfast cereals
typically are processed to produce a shredded, flaky, puffy, or
extruded form. Breakfast cereals generally are eaten cold and are
often mixed with milk and/or fruit. Snack bars include, for
example, energy bars, rice cakes, granola bars, and nutritional
bars. Hot cereals generally are cooked, usually in either milk or
water, before being eaten. Non-limiting examples of hot cereals
include grits, porridge, polenta, rice, and rolled oats.
[0330] Cereal compositions generally comprise at least one cereal
ingredient. As used herein, the term "cereal ingredient" denotes
materials such as whole or part grains, whole or part seeds, and
whole or part grass. Non-limiting examples of cereal ingredients
for use in particular embodiments include maize, wheat, rice,
barley, bran, bran endosperm, bulgur, soghums, millets, oats, rye,
triticale, buckwheat, fonio, quinoa, bean, soybean, amaranth, teff,
spelt, and kaniwa.
[0331] In a particular embodiment, the cereal composition comprises
HSG-Extract or a composition comprising HSG-Extract and at least
one cereal ingredient. HSG-Extract or the composition comprising
HSG-Extract may be added to the cereal composition in a variety of
ways, such as, for example, as a coating, as a frosting, as a
glaze, or as a matrix blend (i.e. added as an ingredient to the
cereal formulation prior to the preparation of the final cereal
product).
[0332] Accordingly, in a particular embodiment, HSG-Extract or a
composition comprising HSG-Extract is added to the cereal
composition as a matrix blend. In one embodiment, HSG-Extract or a
composition comprising HSG-Extract is blended with a hot cereal
prior to cooking to provide a sweetened hot cereal product. In
another embodiment, HSG-Extract or a composition comprising
HSG-Extract is blended with the cereal matrix before the cereal is
extruded.
[0333] In another particular embodiment, HSG-Extract or a
composition comprising a HSG-Extract is added to the cereal
composition as a coating, such as, for example, by combining
HSG-Extract or a comprising HSG-Extract with a food grade oil and
applying the mixture onto the cereal. In a different embodiment,
HSG-Extract or a composition comprising HSG-Extract and the food
grade oil may be applied to the cereal separately, by applying
either the oil or the sweetener first. Non-limiting examples of
food grade oils for use in particular embodiments include vegetable
oils such as corn oil, soybean oil, cottonseed oil, peanut oil,
coconut oil, canola oil, olive oil, sesame seed oil, palm oil, palm
kernel oil, and mixtures thereof. In yet another embodiment, food
grade fats may be used in place of the oils, provided that the fat
is melted prior to applying the fat onto the cereal.
[0334] In another embodiment, HSG-Extract or a composition
comprising HSG-Extract is added to the cereal composition as a
glaze. Non-limiting examples of glazing agents for use in
particular embodiments include corn syrup, honey syrups and honey
syrup solids, maple syrups and maple syrup solids, sucrose,
isomalt, polydextrose, polyols, hydrogenated starch hydrolysate,
aqueous solutions thereof, and mixtures thereof. In another such
embodiment, HSG-Extract or a composition comprising HSG-Extract is
added as a glaze by combining with a glazing agent and a food grade
oil or fat and applying the mixture to the cereal. In yet another
embodiment, a gum system, such as, for example, gum acacia,
carboxymethyl cellulose, or algin, may be added to the glaze to
provide structural support. In addition, the glaze also may include
a coloring agent, and also may include a flavor.
[0335] In another embodiment, HSG-Extract or a composition
comprising HSG-Extract is added to the cereal composition as a
frosting. In one such embodiment, HSG-Extract or a composition
comprising HSG-Extract is combined with water and a frosting agent
and then applied to the cereal. Non-limiting examples of frosting
agents for use in particular embodiments include maltodextrin,
sucrose, starch, polyols, and mixtures thereof. The frosting also
may include a food grade oil, a food grade fat, a coloring agent,
and/or a flavor.
[0336] Generally, the amount of HSG-Extract in a cereal composition
varies widely depending on the particular type of cereal
composition and its desired sweetness. Those of ordinary skill in
the art can readily discern the appropriate amount of sweetener to
put in the cereal composition. In a particular embodiment,
HSG-Extract is present in the cereal composition in an amount in
the range of about 0.02 to about 1.5 weight percent of the cereal
composition and the at least one additive is present in the cereal
composition in an amount in the range of about 1 to about 5 weight
percent of the cereal composition.
[0337] Baked Goods
[0338] In one embodiment, the present invention is a baked good
that comprises HSG-Extract. In another embodiment, the present
invention is a baked good that comprises a composition comprising
HSG-Extract. Baked goods, as used herein, include ready to eat and
all ready to bake products, flours, and mixes requiring preparation
before serving. Non-limiting examples of baked goods include cakes,
crackers, cookies, brownies, muffins, rolls, bagels, donuts,
strudels, pastries, croissants, biscuits, bread, bread products,
and buns.
[0339] Preferred baked goods in accordance with embodiments of this
invention can be classified into three groups: bread-type doughs
(e.g., white breads, variety breads, soft buns, hard rolls, bagels,
pizza dough, and flour tortillas), sweet doughs (e.g., danishes,
croissants, crackers, puff pastry, pie crust, biscuits, and
cookies), and batters (e.g., cakes such as sponge, pound, devil's
food, cheesecake, and layer cake, donuts or other yeast raised
cakes, brownies, and muffins). Doughs generally are characterized
as being flour-based, whereas batters are more water-based.
[0340] Baked goods in accordance with particular embodiments of
this invention generally comprise a combination of sweetener,
water, and fat. Baked goods made in accordance with many
embodiments of this invention also contain flour in order to make a
dough or a batter. The term "dough" as used herein is a mixture of
flour and other ingredients stiff enough to knead or roll. The term
"batter" as used herein consists of flour, liquids such as milk or
water, and other ingredients, and is thin enough to pour or drop
from a spoon. Desirably, in accordance with particular embodiments
of the invention, the flour is present in the baked goods in an
amount in the range of about 15 to about 60% on a dry weight basis,
more desirably from about 23 to about 48% on a dry weight basis.
The type of flour may be selected based on the desired product.
Generally, the flour comprises an edible non-toxic flour that is
conventionally utilized in baked goods. According to particular
embodiments, the flour may be a bleached bake flour, general
purpose flour, or unbleached flour. In other particular
embodiments, flours also may be used that have been treated in
other manners. For example, in particular embodiments flour may be
enriched with additional vitamins, minerals, or proteins.
Non-limiting examples of flours suitable for use in particular
embodiments of the invention include wheat, corn meal, whole grain,
fractions of whole grains (wheat, bran, and oatmeal), and
combinations thereof. Starches or farinaceous material also may be
used as the flour in particular embodiments. Common food starches
generally are derived from potato, corn, wheat, barley, oat,
tapioca, arrow root, and sago. Modified starches and pregelatinized
starches also may be used in particular embodiments of the
invention.
[0341] The type of fat or oil used in particular embodiments of the
invention may comprise any edible fat, oil, or combination thereof
that is suitable for baking. Non-limiting examples of fats suitable
for use in particular embodiments of the invention include
vegetable oils, tallow, lard, marine oils, and combinations
thereof. According to particular embodiments, the fats may be
fractionated, partially hydrogenated, and/or intensified. In
another particular embodiment, the fat desirably comprises reduced,
low calorie, or non-digestible fats, fat substitutes, or synthetic
fats. In yet another particular embodiment, shortenings, fats, or
mixtures of hard and soft fats also may be used. In particular
embodiments, shortenings may be derived principally from
triglycerides derived from vegetable sources (e.g., cotton seed
oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil,
palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn
oil, sunflower seed oil, and mixtures thereof). Synthetic or
natural triglycerides of fatty acids having chain lengths from 8 to
24 carbon atoms also may be used in particular embodiments.
Desirably, in accordance with particular embodiments of this
invention, the fat is present in the baked good in an amount in the
range of about 2 to about 35% by weight on a dry basis, more
desirably from about 3 to about 29% by weight on a dry basis.
[0342] Baked goods in accordance with particular embodiments of
this invention also comprise water in amounts sufficient to provide
the desired consistency, enabling proper forming, machining and
cutting of the baked good prior or subsequent to cooking. The total
moisture content of the baked good includes any water added
directly to the baked good as well as water present in separately
added ingredients (e.g., flour, which generally includes about 12
to about 14% by weight moisture). Desirably, in accordance with
particular embodiments of this invention, the water is present in
the baked good in an amount up to about 25% by weight of the baked
good.
[0343] Baked goods in accordance with particular embodiments of
this invention also may comprise a number of additional
conventional ingredients such as leavening agents, flavors, colors,
milk, milk by-products, egg, egg by-products, cocoa, vanilla or
other flavoring, as well as inclusions such as nuts, raisins,
cherries, apples, apricots, peaches, other fruits, citrus peel,
preservative, coconuts, flavored chips such a chocolate chips,
butterscotch chips, and caramel chips, and combinations thereof. In
particular embodiments, the baked goods may also comprise
emulsifiers, such as lecithin and monoglycerides.
[0344] According to particular embodiments of this invention,
leavening agents may comprise chemical leavening agents or yeast
leavening agents. Non-limiting examples of chemical leavening
agents suitable for use in particular embodiments of this invention
include baking soda (e.g., sodium, potassium, or aluminum
bicarbonate), baking acid (e.g., sodium aluminum phosphate,
monocalcium phosphate, or dicalcium phosphate), and combinations
thereof.
[0345] In accordance with another particular embodiment of this
invention, cocoa may comprise natural or "Dutched" chocolate from
which a substantial portion of the fat or cocoa butter has been
expressed or removed by solvent extraction, pressing, or other
means. In a particular embodiment, it may be necessary to reduce
the amount of fat in a baked good comprising chocolate because of
the additional fat present in cocoa butter. In particular
embodiments, it may be necessary to add larger amounts of chocolate
as compared to cocoa in order to provide an equivalent amount of
flavoring and coloring.
[0346] Baked goods generally also comprise caloric sweeteners, such
as sucrose, high fructose corn syrup, erythritol, molasses, honey,
or brown sugar. In exemplary embodiments of the baked goods
provided herein, the caloric sweetener is replaced partially or
totally with HSG-Extract or a composition comprising HSG-Extract.
Accordingly, in one embodiment a baked good comprises HSG-Extract
or a composition comprising HSG-Extract in combination with a fat,
water, and optionally flour. In a particular embodiment, the baked
good optionally may include other natural and/or synthetic
high-potency sweeteners and/or bulk sweeteners.
[0347] Dairy Products
[0348] In one embodiment, the consumable of the present invention
is a dairy product that comprises HSG-Extract. In another
embodiment, the consumable of the present invention is a dairy
product that comprises a composition comprising HSG-Extract. Dairy
products and processes for making dairy products suitable for use
in this invention are well known to those of ordinary skill in the
art. Dairy products, as used herein, comprise milk or foodstuffs
produced from milk. Non-limiting examples of dairy products
suitable for use in embodiments of this invention include milk,
milk cream, sour cream, creme fraiche, buttermilk, cultured
buttermilk, milk powder, condensed milk, evaporated milk, butter,
cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen
custard, frozen yogurt, gelato, vla, piima, filmjolk, kajmak,
kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, khoa,
or combinations thereof.
[0349] Milk is a fluid secreted by the mammary glands of female
mammals for the nourishment of their young. The female ability to
produce milk is one of the defining characteristics of mammals and
provides the primary source of nutrition for newborns before they
are able to digest more diverse foods. In particular embodiments of
this invention, the dairy products are derived from the raw milk of
cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks,
reindeer, moose, or humans.
[0350] In particular embodiments of this invention, the processing
of the dairy product from raw milk generally comprises the steps of
pasteurizing, creaming, and homogenizing. Although raw milk may be
consumed without pasteurization, it usually is pasteurized to
destroy harmful microorganisms such as bacteria, viruses, protozoa,
molds, and yeasts. Pasteurizing generally comprises heating the
milk to a high temperature for a short period of time to
substantially reduce the number of microorganisms, thereby reducing
the risk of disease.
[0351] Creaming traditionally follows pasteurization step, and
involves the separation of milk into a higher-fat cream layer and a
lower-fat milk layer. Milk will separate into milk and cream layers
upon standing for twelve to twenty-four hours. The cream rises to
the top of the milk layer and may be skimmed and used as a separate
dairy product. Alternatively, centrifuges may be used to separate
the cream from the milk. The remaining milk is classified according
to the fat content of the milk, non-limiting examples of which
include whole, 2%, 1%, and skim milk.
[0352] After removing the desired amount of fat from the milk by
creaming, milk is often homogenized. Homogenization prevents cream
from separating from the milk and generally involves pumping the
milk at high pressures through narrow tubes in order to break up
fat globules in the milk. Pasteurization, creaming, and
homogenization of milk are common but are not required to produce
consumable dairy products. Accordingly, suitable dairy products for
use in embodiments of this invention may undergo no processing
steps, a single processing step, or combinations of the processing
steps described herein. Suitable dairy products for use in
embodiments of this invention may also undergo processing steps in
addition to or apart from the processing steps described
herein.
[0353] Particular embodiments of this invention comprise dairy
products produced from milk by additional processing steps. As
described above, cream may be skimmed from the top of milk or
separated from the milk using machine-centrifuges. In a particular
embodiment, the dairy product comprises sour cream, a dairy product
rich in fats that is obtained by fermenting cream using a bacterial
culture. The bacteria produce lactic acid during fermentation,
which sours and thickens the cream. In another particular
embodiment, the dairy product comprises creme fraiche, a heavy
cream slightly soured with bacterial culture in a similar manner to
sour cream. Creme fraiche ordinarily is not as thick or as sour as
sour cream. In yet another particular embodiment, the dairy product
comprises cultured buttermilk. Cultured buttermilk is obtained by
adding bacteria to milk. The resulting fermentation, in which the
bacterial culture turns lactose into lactic acid, gives cultured
buttermilk a sour taste. Although it is produced in a different
manner, cultured buttermilk generally is similar to traditional
buttermilk, which is a by-product of butter manufacture.
[0354] According to other particular embodiments of this invention,
the dairy products comprise milk powder, condensed milk, evaporated
milk, or combinations thereof. Milk powder, condensed milk, and
evaporated milk generally are produced by removing water from milk.
In a particular embodiment, the dairy product comprises a milk
powder comprising dried milk solids with a low moisture content. In
another particular embodiment, the dairy product comprises
condensed milk. Condensed milk generally comprises milk with a
reduced water content and added sweetener, yielding a thick, sweet
product with a long shelf-life. In yet another particular
embodiment, the dairy product comprises evaporated milk. Evaporated
milk generally comprises fresh, homogenized milk from which about
60% of the water has been removed, that has been chilled, fortified
with additives such as vitamins and stabilizers, packaged, and
finally sterilized. According to another particular embodiment of
this invention, the dairy product comprises a dry creamer and
HSG-Extract or a composition comprising HSG-Extract.
[0355] In another particular embodiment, the dairy product provided
herein comprises butter. Butter generally is made by churning fresh
or fermented cream or milk. Butter generally comprises butterfat
surrounding small droplets comprising mostly water and milk
proteins. The churning process damages the membranes surrounding
the microscopic globules of butterfat, allowing the milk fats to
conjoin and to separate from the other parts of the cream. In yet
another particular embodiment, the dairy product comprises
buttermilk, which is the sour-tasting liquid remaining after
producing butter from full-cream milk by the churning process.
[0356] In still another particular embodiment, the dairy product
comprises cheese, a solid foodstuff produced by curdling milk using
a combination of rennet or rennet substitutes and acidification.
Rennet, a natural complex of enzymes produced in mammalian stomachs
to digest milk, is used in cheese-making to curdle the milk,
causing it to separate into solids known as curds and liquids known
as whey. Generally, rennet is obtained from the stomachs of young
ruminants, such as calves; however, alternative sources of rennet
include some plants, microbial organisms, and genetically modified
bacteria, fungus, or yeast. In addition, milk may be coagulated by
adding acid, such as citric acid. Generally, a combination of
rennet and/or acidification is used to curdle the milk. After
separating the milk into curds and whey, some cheeses are made by
simply draining, salting, and packaging the curds. For most
cheeses, however, more processing is needed. Many different methods
may be used to produce the hundreds of available varieties of
cheese. Processing methods include heating the cheese, cutting it
into small cubes to drain, salting, stretching, cheddaring,
washing, molding, aging, and ripening. Some cheeses, such as the
blue cheeses, have additional bacteria or molds introduced to them
before or during aging, imparting flavor and aroma to the finished
product. Cottage cheese is a cheese curd product with a mild flavor
that is drained but not pressed so that some whey remains. The curd
is usually washed to remove acidity. Cream cheese is a soft,
mild-tasting, white cheese with a high fat content that is produced
by adding cream to milk and then curdling to form a rich curd.
Alternatively, cream cheese can be made from skim milk with cream
added to the curd. It should be understood that cheese, as used
herein, comprises all solid foodstuff produced by the curdling
milk.
[0357] In another particular embodiment of this invention, the
dairy product comprises yogurt. Yogurt generally is produced by the
bacterial fermentation of milk. The fermentation of lactose
produces lactic acid, which acts on proteins in milk to give the
yogurt a gel-like texture and tartness. In particularly desirable
embodiments, the yogurt may be sweetened with a sweetener and/or
flavored. Non-limiting examples of flavorings include, but are not
limited to, fruits (e.g., peach, strawberry, banana), vanilla, and
chocolate. Yogurt, as used herein, also includes yogurt varieties
with different consistencies and viscosities, such as dahi, dadih
or dadiah, labneh or labaneh, bulgarian, kefir, and matsoni. In
another particular embodiment, the dairy product comprises a
yogurt-based beverage, also known as drinkable yogurt or a yogurt
smoothie. In particularly desirable embodiments, the yogurt-based
beverage may comprise sweeteners, flavorings, other ingredients, or
combinations thereof.
[0358] Other dairy products beyond those described herein may be
used in particular embodiments of this invention. Such dairy
products are well known to those of ordinary skill in the art,
non-limiting examples of which include milk, milk and juice,
coffee, tea, vla, piima, filmjolk, kajmak, kephir, viili, kumiss,
airag, ice milk, casein, ayran, lassi, and khoa.
[0359] According to particular embodiments of this invention, the
dairy compositions also may comprise other additives. Non-limiting
examples of suitable additives include sweeteners and flavorants
such as chocolate, strawberry, and banana. Particular embodiments
of the dairy compositions provided herein also may comprise
additional nutritional supplements such as vitamins (e.g., vitamin
D) and minerals (e.g., calcium) to improve the nutritional
composition of the milk.
[0360] In a particularly desirable embodiment, the dairy
composition comprises HSG-Extract or a composition comprising
HSG-Extract in combination with a dairy product. In a particular
embodiment, HSG-Extract is present in the dairy composition in an
amount in the range of about 200 to about 20,000 weight percent of
the dairy composition.
[0361] HSG-Extract or compositions comprising HSG-Extract is also
suitable for use in 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; soups; snacks such as potato chips,
cookies, or the like; as shredded filler, leaf, stem, stalk,
homogenized leaf cured and animal feed.
[0362] Tabletop Sweetener Compositions
[0363] In one embodiment, the present invention is a tabletop
sweetener comprising HSG-Extract. The tabletop composition can
further include at least one bulking agent, additive, anti-caking
agent, functional ingredient or combination thereof.
[0364] Suitable "bulking agents" include, but are not limited to,
maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36
DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose,
ribulose, mannose, xylitol, mannitol, galactitol, erythritol,
maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin,
glycerol, propylene glycol, polyols, polydextrose,
fructooligosaccharides, cellulose and cellulose derivatives, and
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 alcohol can be used as a bulking
agent due to their provision of good content uniformity without the
addition of significant calories.
[0365] As used herein, the phrase "anti-caking agent" and "flow
agent" 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.
[0366] The tabletop sweetener compositions can be packaged in any
form known in the art. Non-limiting forms include, but are not
limited to, powder form, granular form, packets, tablets, sachets,
pellets, cubes, solids, and liquids.
[0367] In one embodiment, the tabletop sweetener composition is a
single-serving (portion control) packet comprising a dry-blend.
Dry-blend formulations generally may comprise powder or granules.
Although the tabletop sweetener composition may be in a packet 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 HSG-Extract in a dry-blend tabletop
sweetener formulation can vary. In a particular embodiment, a
dry-blend tabletop sweetener formulation may contain HSG-Extract in
an amount from about 1% (w/w) to about 10% (w/w) of the tabletop
sweetener composition.
[0368] 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 g. 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.
[0369] A tabletop sweetener composition also may be embodied in the
form of a liquid, wherein HSG-Extract 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.
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.
[0370] Beverage and Beverage Products
[0371] In one embodiment, the present invention is a beverage or
beverage product comprising HSG-Extract. In another embodiment, the
present invention is a beverage or beverage comprising a
composition that comprises HSG-Extract.
[0372] As used herein a "beverage product" is a ready-to-drink
beverage, a beverage concentrate, a beverage syrup, or a powdered
beverage. Suitable ready-to-drink beverages include carbonated and
non-carbonated beverages. Carbonated beverages include, but are not
limited to, enhanced sparkling beverages, cola, lemon-lime flavored
sparkling beverage, orange flavored sparkling beverage, grape
flavored sparkling beverage, strawberry flavored sparkling
beverage, pineapple flavored sparkling beverage, ginger-ale, soft
drinks and root beer. Non-carbonated beverages include, but are not
limited to fruit juice, fruit-flavored juice, juice drinks,
nectars, vegetable juice, vegetable-flavored juice, sports drinks,
energy drinks, enhanced water drinks, enhanced water with vitamins,
near water drinks (e.g., water with natural or synthetic
flavorants), coconut water, tea type drinks (e.g. black tea, green
tea, red tea, oolong tea), coffee, cocoa drink, beverage containing
milk components (e.g. milk beverages, coffee containing milk
components, cafe au lait, milk tea, fruit milk beverages),
beverages containing cereal extracts, smoothies and combinations
thereof.
[0373] Beverage concentrates and beverage syrups are prepared with
an initial volume of liquid matrix (e.g. water) and the desired
beverage ingredients. Full strength beverages are then prepared by
adding further volumes of water. Powdered beverages are prepared by
dry-mixing all of the beverage ingredients in the absence of a
liquid matrix. Full strength beverages are then prepared by adding
the full volume of water.
[0374] Beverages comprise a liquid matrix, i.e. the basic
ingredient in which the ingredients--including the compositions of
the present invention--are dissolved. In one embodiment, a beverage
comprises water of beverage quality as the liquid matrix, such as,
for example deionized water, distilled water, reverse osmosis
water, carbon-treated water, purified water, demineralized water
and combinations thereof, can be used. Additional suitable liquid
matrices include, but are not limited to phosphoric acid, phosphate
buffer, citric acid, citrate buffer and carbon-treated water.
[0375] In one embodiment, the consumable of the present invention
is a beverage that comprises a HSG-Extract.
[0376] In another embodiment, a beverage contains a composition
comprising HSG-Extract.
[0377] In a further embodiment, the present invention is a beverage
product comprising HSG-Extract.
[0378] In another embodiment, the present invention is a beverage
product that contains a composition comprising HSG-Extract.
[0379] The concentration of HSG-Extract in the beverage may be
above, at or below its threshold sweetness or recognition
concentration.
[0380] In a particular embodiment, the concentration of HSG-Extract
in the beverage is above its threshold sweetness or flavor
recognition concentration. In one embodiment, the concentration of
HSG-Extract is at least about 1%, at least about 5%, at least about
10%, at least about 15%, at least about 20%, at least about 25%, at
least about 30%, about least about 35%, at least about 40%, about
least about 45%, at least about 50% or more above its threshold
sweetness or flavor recognition concentration.
[0381] In another particular embodiment, the concentration of
HSG-Extract in the beverage is at or approximately the threshold
sweetness or flavor recognition concentration of HSG-Extract.
[0382] In yet another particular embodiment, the concentration of
HSG-Extract in the beverage is below the threshold sweetness or
flavor recognition concentration of HSG-Extract.
[0383] In one embodiment, the concentration of HSG-Extract is at
least about 1%, at least about 5%, at least about 10%, at least
about 15%, at least about 20%, at least about 25%, at least about
30%, about least about 35%, at least about 40%, about least about
45%, at least about 50% or more below its threshold sweetness or
flavor recognition concentration.
[0384] In one embodiment, the present invention is a beverage or
beverage product that contains HSG-Extract in an amount ranging
from about 1 ppm to about 10,000 ppm, such as, for example, from
about 25 ppm to about 800 ppm. In another embodiment, HSG-Extract
is present in a beverage in an amount ranging from about 100 ppm to
about 600 ppm. In yet other embodiments, HSG-Extract is present in
a beverage in an amount ranging from about 100 to about 200 ppm,
from about 100 ppm to about 300 ppm, from about 100 ppm to about
400 ppm, or from about 100 ppm to about 500 ppm. In still another
embodiment, HSG-Extract is present in the beverage or beverage
product in an amount ranging from about 300 to about 700 ppm, such
as, for example, from about 400 ppm to about 600 ppm. In a
particular embodiment, HSG-Extract is present in a beverage an
amount of about 500 ppm.
[0385] The beverage can further include at least one additional
sweetener. Any of the sweeteners detailed herein can be used,
including natural, non-natural, or synthetic sweeteners. These may
be added to the beverage either before, contemporaneously with or
after HSG-Extract.
[0386] In one embodiment, the beverage contains a carbohydrate
sweetener in a concentration from about 100 ppm to about 140,000
ppm. Synthetic sweeteners may be present in the beverage in a
concentration from about 0.3 ppm to about 3,500 ppm. Natural high
potency sweeteners may be present in the beverage in a
concentration from about 0.1 ppm to about 3,000 ppm.
[0387] The beverage can further comprise additives including, but
not limited to, carbohydrates, polyols, amino acids and their
corresponding salts, poly-amino acids and their corresponding
salts, sugar acids and their corresponding salts, nucleotides,
organic acids, inorganic acids, organic salts including organic
acid salts and organic base salts, inorganic salts, bitter
compounds, caffeine, flavorants and flavoring ingredients,
astringent compounds, proteins or protein hydrolysates,
surfactants, emulsifiers, weighing agents, juice, dairy, cereal and
other plant extracts, flavonoids, alcohols, polymers and
combinations thereof. Any suitable additive described herein can be
used.
[0388] In one embodiment, the polyol can be present in the beverage
in a concentration from about 100 ppm to about 250,000 ppm, such
as, for example, from about 5,000 ppm to about 40,000 ppm.
[0389] In another embodiment, the amino acid can be present in the
beverage in a concentration from about 10 ppm to about 50,000 ppm,
such as, for example, from about 1,000 ppm to about 10,000 ppm,
from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to
about 7,500 ppm.
[0390] In still another embodiment, the nucleotide can be present
in the beverage in a concentration from about 5 ppm to about 1,000
ppm.
[0391] In yet another embodiment, the organic acid additive can be
present in the beverage in a concentration from about 10 ppm to
about 5,000 ppm.
[0392] In yet another embodiment, the inorganic acid additive can
be present in the beverage in a concentration from about 25 ppm to
about 25,000 ppm.
[0393] In still another embodiment, the bitter compound can be
present in the beverage in a concentration from about 25 ppm to
about 25,000 ppm.
[0394] In yet another embodiment, the flavorant can be present in
the beverage a concentration from about 0.1 ppm to about 4,000
ppm.
[0395] In a still further embodiment, the polymer can be present in
the beverage in a concentration from about 30 ppm to about 2,000
ppm.
[0396] In another embodiment, the protein hydrolysate can be
present in the beverage in a concentration from about 200 ppm to
about 50,000.
[0397] In yet another embodiment, the surfactant additive can be
present in the beverage in a concentration from about 30 ppm to
about 2,000 ppm.
[0398] In still another embodiment, the flavonoid additive can be
present in the beverage a concentration from about 0.1 ppm to about
1,000 ppm.
[0399] In yet another embodiment, the alcohol additive can be
present in the beverage in a concentration from about 625 ppm to
about 10,000 ppm.
[0400] In a still further embodiment, the astringent additive can
be present in the beverage in a concentration from about 10 ppm to
about 5,000 ppm.
[0401] The beverage can further contain one or more functional
ingredients, detailed above. Functional ingredients include, but
are not limited to, vitamins, minerals, antioxidants,
preservatives, glucosamine, polyphenols and combinations thereof.
Any suitable functional ingredient described herein can be
used.
[0402] It is contemplated that the pH of the consumable, such as,
for example, a beverage, does not materially or adversely affect
the taste of the sweetener. A non-limiting example of the pH range
of the beverage may be from about 1.8 to about 10. A further
example includes a pH range from about 2 to about 5. In a
particular embodiment, the pH of beverage can be from about 2.5 to
about 4.2. One of skill in the art will understand that the pH of
the beverage can vary based on the type of beverage. Dairy
beverages, for example, can have pH greater than 4.2.
[0403] The titratable acidity of a beverage comprising HSG-Extract
may, for example, range from about 0.01 to about 1.0% by weight of
beverage.
[0404] In one embodiment, the sparkling beverage product has an
acidity from about 0.01 to about 1.0% by weight of the beverage,
such as, for example, from about 0.05% to about 0.25% by weight of
beverage.
[0405] The carbonation of a sparkling beverage product has 0 to
about 2% (w/w) of carbon dioxide or its equivalent, for example,
from about 0.1 to about 1.0% (w/w).
[0406] The temperature of a beverage may, for example, range from
about 4.degree. C. to about 100.degree. C., such as, for example,
from about 4.degree. C. to about 25.degree. C.
[0407] The beverage can be a full-calorie beverage that has up to
about 120 calories per 8 oz serving.
[0408] The beverage can be a mid-calorie beverage that has up to
about 60 calories per 8 oz serving.
[0409] The beverage can be a low-calorie beverage that has up to
about 40 calories per 8 oz serving.
[0410] The beverage can be a zero-calorie that has less than about
5 calories per 8 oz. serving.
[0411] Methods of Use
[0412] The compounds and compositions of the present invention can
be used to impart sweetness or to enhance the flavor or sweetness
of consumables or other compositions.
[0413] In another aspect, the present invention is a method of
preparing a consumable comprising (i) providing a consumable matrix
and (ii) adding HSG-Extract to the consumable matrix to provide a
consumable.
[0414] In a particular embodiment, the present invention is a
method of preparing a beverage comprising (i) providing a liquid or
beverage matrix and (ii) adding HSG-Extract to the consumable
matrix to provide a beverage.
[0415] In another aspect, the present invention is a method of
preparing a sweetened consumable comprising (i) providing a
sweetenable consumable and (ii) adding HSG-Extract to the
sweetenable consumable to provide a sweetened consumable.
[0416] In a particular embodiment, the present invention is a
method of preparing a sweetened beverage comprising (i) providing a
sweetenable beverage and (ii) adding HSG-Extract to the sweetenable
beverage to provide a sweetened beverage.
[0417] In the above methods, HSG-Extract may be provided as such,
or in form of a composition. When the HSG-Extract is provided as a
composition, the amount of the composition is effective to provide
a concentration of HSG-Extract that is above, at or below its
threshold flavor or sweetness recognition concentration when the
composition is added to the consumable (e.g., the beverage). When
HSG-Extract is not provided as a composition, it may be added to
the consumable at a concentration that is above, at or below its
threshold flavor or sweetness recognition concentration.
[0418] In one embodiment, the present invention is a method for
enhancing the sweetness of a consumable comprising (i) providing a
consumable comprising one or more sweet ingredients and (ii) adding
HSG-Extract (1) to the consumable to provide a consumable with
enhanced sweetness, wherein HSG-Extract is added to the consumable
at a concentration at or below its threshold sweetness recognition
concentration. In a particular embodiment, HSG-Extract is added to
the consumable at a concentration below its threshold sweetness
recognition concentration.
[0419] In another embodiment, the present invention is a method for
enhancing the sweetness of a consumable comprising (i) providing a
consumable comprising one or more sweet ingredients and (ii) adding
a composition comprising HSG-Extract to the consumable to provide a
consumable with enhanced sweetness, wherein HSG-Extract is present
in the composition in an amount effective to provide a
concentration of HSG-Extract at or below its threshold sweetness
recognition concentration when the composition is added to the
consumable. In a particular embodiment, HSG-Extract is present in
the composition in an amount effective to provide a concentration
of HSG-Extract below its threshold sweetness recognition
concentration.
[0420] In a particular embodiment, the present invention is a
method for enhancing the sweetness of a beverage comprising (i)
providing a beverage comprising at least one sweet ingredient and
(ii) adding HSG-Extract to the beverage to provide a beverage with
enhanced sweetness, wherein HSG-Extract is added to the beverage in
an amount effective to provide a concentration at or below its
threshold sweetness recognition concentration. In a particular
embodiment, HSG-Extract is added to the consumable in an amount
effective to provide a concentration below its threshold sweetness
recognition concentration.
[0421] In another particular embodiment, the present invention is a
method for enhancing the sweetness of a beverage comprising (i)
providing a beverage comprising one or more sweet ingredients and
(ii) adding a composition comprising HSG-Extract to the consumable
to provide a beverage with enhanced sweetness, wherein HSG-Extract
is present in the composition in an amount effective to provide a
concentration of HSG-Extract at or below its threshold sweetness
recognition concentration when the composition is added to the
beverage. In a particular embodiment, HSG-Extract is present in the
composition in an amount effective to provide a concentration of
HSG-Extract below its threshold sweetness recognition concentration
when the composition is added to the beverage.
[0422] In another embodiment, the present invention is method for
enhancing the flavor of a consumable, comprising (i) providing a
consumable comprising at least one flavor ingredient and (ii)
adding HSG-Extract to the consumable to provide a consumable with
enhanced flavor, wherein HSG-Extract is added to the consumable at
a concentration at or below its threshold flavor recognition
concentration. In a particular embodiment, HSG-Extract is added to
the consumable at a concentration below its threshold flavor
recognition concentration.
[0423] In another embodiment, the present invention is a method for
enhancing the flavor of a consumable comprising (i) providing a
consumable comprising at least one flavor ingredient and (ii)
adding a composition HSG-Extract to the consumable to provide a
consumable with enhanced flavor, wherein HSG-Extract is present in
the composition in an amount effective to provide a concentration
of HSG-Extract at or below its threshold flavor recognition
concentration when the composition is added to the consumable. In a
particular embodiment, HSG-Extract is present in the composition in
an amount effective to provide a concentration of HSG-Extract below
its threshold flavor recognition concentration when the composition
is added to the consumable.
[0424] In a particular embodiment, the present invention is a
method for enhancing the flavor of a beverage comprising (i)
providing a beverage comprising at least one flavor ingredient and
(ii) adding HSG-Extract to the beverage to provide a beverage with
enhanced flavor, wherein HSG-Extract is added to the beverage at a
concentration at or below its threshold flavor recognition
concentration. In a particular embodiment, HSG-Extract is added to
the consumable at a concentration below its threshold flavor
recognition concentration.
[0425] In a particular embodiment, the present invention is a
method for enhancing the flavor of a beverage comprising (i)
providing a beverage comprising at least one flavor ingredient and
(ii) adding a composition comprising HSG-Extract to the beverage to
provide a beverage with enhanced flavor wherein HSG-Extract is
present in the composition in an amount effective to provide a
concentration of HSG-Extract at or below its threshold flavor
recognition concentration when the composition is added to the
beverage. In a particular embodiment, HSG-Extract is present in the
composition in an amount effective to provide a concentration of
HSG-Extract below its threshold flavor recognition concentration
when the composition is added to the consumable.
[0426] The present invention also includes methods of preparing
sweetened compositions (e.g., sweetened consumables) and flavor
enhanced compositions (e.g., flavored enhanced consumables) by
adding HSG-Extract or compositions comprising HSG-Extract to such
compositions/consumables.
[0427] The following examples illustrate preferred embodiments of
the invention. It will be understood that the invention is not
limited to the materials, proportions, conditions and procedures
set forth in the examples, which are only illustrative.
Example 1
Preparation of Stevia Extracts
[0428] The extraction of Stevia rebaudiana dried leaves was carried
out according to method described in U.S. Ser. No. 13/122,232
(Morita et al.).
[0429] 100 g of dry leaves obtained from Stevia rebaudiana
varieties, was extracted several times with 20 times amount of
water by weight until the sweetness cannot be tasted. The extract
was passed through a column filled up with 300 mL of macroporous
absorption resin (Diaion HP-20) wherein the steviol glycosides of
the aqueous extract were absorbed to the resin and the majority of
other impurities pass through the column without adsorbing to the
resin. The resin was sufficiently washed with water to remove the
impurities, and the adsorbed steviol glycosides were eluted with
900 mL of methanol. The eluate was passed through a column filled
up with 200 mL of ion exchange resin (Diaion WA-30); 10 g of
activated carbon was added to the eluate and stirred. The mixture
was filtered, the filtrate was concentrated and the residue was
dried to give Stevia extract comprising all the steviol glycosides
originally present in the dried leaves of respective Stevia
rebaudiana variety.
[0430] The obtained untreated aqueous extracts were used in various
applications without any further purification, crystallization,
separation, isolation of individual steviol glycosides.
Example 2
HPLC Assay
[0431] Any HPLC method or combination of HPLC methods capable of
separating each steviol glycoside described herein can be used. The
HPLC assay procedures described by Morita et al., 2011, and Ohta et
al., 2010 were unable to separate properly the glycosides such as
RebE, RebM, and RebD. Hence a HPLC methodology was developed to
reliably determine and quantitate the steviol glycosides RebE,
RebD, RebM, RebN, RebO, RebA, Stev, RebF, RebC, DulA, Rub, RebB,
and Sbio.
Each sample was analyzed by 2 HPLC methods.
[0432] Method 1 was used for analysis of RebE, RebD, RebM, RebN,
and RebO, while the Method 2 was used to analyze RebA, Stev, RebF,
RebC, DulA, Rub, RebB, and Sbio. The reference standards for RebE,
RebD, RebM, RebN, RebO and other steviol glycosides were purchased
from ChromaDex Inc. (USA). Agilent 1200 HPLC system equipped with
binary pump, autosampler, DAD detector interfaced with "Chemstation
B" software was used. Alternatively any other equivalent HPLC
system may be used as well.
Method 1 Instrument Conditions
Column: Agilent Poroshell 120 SB-C18 2.7 .mu.m, 4.6.times.150
mm
Column Temperature: 40.degree. C.
Mobile Phase:
[0433] Solvent A 10 mM Monosodium dihydrogen Phosphate pH2.6:
Acetonitrile, 75%:25% (v/v) Solvent B Water: Acetonitrile, 50%:50%
(v/v) Gradient program % v/v:
TABLE-US-00002 Time (min) A (%) B (%) 0.0 100 0 14.0 100 0 14.5 0
100 25.0 0 100
Flow rate: 0.5 mL/min
Injection: 5 .mu.L
Detection: UV at 210 nm
[0434] Run time: 25 min Post time: 10 min Autosampler temperature:
Ambient
Method 2 Instrument Conditions
Column: Agilent Poroshell 120 SB-C18 2.7 .mu.m, 4.6.times.150
mm.
Column Temperature: 40.degree. C.
[0435] Mobile phase: Isocratic 10 mM Monosodium dihydrogen
Phosphate pH2.6: Acetonitrile, 68%:32% (v/v) Flow rate: 1.0
mL/min
Injection: 5 .mu.L
Detection: UV at 210 nm
[0436] Run time: 20 min Autosampler temperature: Ambient
[0437] The Table 1 summarizes the concentrations of steviol
glycosides (% wt/wt, dry basis) in various extracts and leaves. The
varieties 805082 (high RebA) and 803066 (high Stevioside) are
provided as controls. It can be seen that in extracts derived from
common Stevia rebaudiana the highest concentration of rebE, rebM,
rebD, rebN and rebO are 0.9%, 1.33%, 2.10%, 1.4% and 0.6%
respectively. Meanwhile in the extracts derived from the Stevia
rebaudiana cultivars of present invention the concentration of
rebE, rebM, RebD, rebN and rebO can reach up to 17.49%, 7.64%,
23.04%, 4.87% and 5.85% respectively.
TABLE-US-00003 TABLE 1 Concentrations (% wt/wt, dry basis) of
steviol glycosides in leaves and untreated aqueous extracts of
leaves of common Stevia rebaudiana varieties (Morita et al. 2011,
Ohta et al., 2010) and the varieties of the present invention
Stevia rebaudiana variety Sbio Rub DulA RebB Stev RebC RebF RebA
RebE RebM RebD RebN RebO TSG Morita 0.77 1.52 0.92 0.69 40.71 9.95
1.90 40.19 0.09* 0.75** --** 0.23 0.05 97.77 Variety A Morita 0.40
0.48 0.52 ND 26.21 9.18 1.63 54.94 0.26* 0.88** --** 0.27 0.09
94.85 Variety B Morita ND*** 0.57 0.15 2.10 7.12 7.69 1.63 76.43
0.07 1.33** --** 0.54 0.30 97.93 Variety C Morita 4.87 1.62 2.30
0.75 55.92 6.30 1.28 21.82 0.50* 0.38** --** 0.06 ND 95.81 Variety
ST Ohta et al., 1.00 0.80 0.30 2.50 9.20 7.50 1.90 61.60 0.30 1.00
2.10 1.40 0.60 90.20 Morita leaf extract Ohta et al., 5.00 ND 2.60
2.00 49.80 6.80 1.40 21.50 0.90 ND 0.40 0.10 ND 90.50 Bertoni leaf
extract 814011 ND ND ND ND 3.73 4.52 1.52 61.55 ND 7.64 8.92 1.68
5.85 95.41 Extract 807086 ND ND ND ND 6.20 4.33 1.81 49.29 0.85
7.44 16.58 3.58 5.78 95.86 Extract 817096 ND ND ND ND 22.86 3.58
0.97 16.10 17.49 3.87 23.04 4.87 3.25 96.03 Extract 805082 0.13
0.10 0.14 0.55 4.78 5.60 1.14 80.25 0.08 0.48 1.27 0.04 0.54 95.10
Extract 803066 0.55 0.16 7.71 ND 84.36 0.24 0.19 2.24 ND 0.07 0.08
ND ND 95.60 Extract 814011 dry ND ND ND ND 0.46 0.55 0.18 7.41 ND
0.93 1.06 0.20 0.70 11.49 leaves 807086 dry ND ND ND ND 0.44 0.32
0.13 3.55 0.06 0.53 1.20 0.26 0.41 6.90 leaves 817096 dry ND ND ND
ND 2.31 0.35 0.10 1.61 1.75 0.38 2.32 0.48 0.32 9.62 leaves 805082
dry 0.02 0.02 0.02 0.07 0.65 0.76 0.15 10.78 0.01 0.07 0.18 0.05
0.07 12.85 leaves 803066 dry 0.07 0.02 0.93 ND 10.03 0.03 0.02 0.26
ND 0.01 0.01 ND ND 11.38 leaves *in Morita et al., 2011 the Variety
A RebE peak is labeled as "III + Rebau E"; Varieties B and ST RebE
peaks are labeled as "Rebau E + III + IV" **in Morita et al., 2011
the Varieties A, B, C, and ST RebM peaks are labeled as "Rebaud D +
VIII" ***ND--Not Detected (the concentration is below detection
limit)
[0438] Table 2 summarizes the relative concentrations of steviol
glycosides (%) in various extracts and leaves. It can be seen that
in extracts derived from common Stevia rebaudiana the highest
relative concentration of rebE, rebM, RebD, rebN and rebO are
0.99%, 1.36%, 2.33%, 1.55% and 0.67% respectively. Meanwhile in the
extracts derived from the Stevia rebaudiana cultivars of present
invention the relative concentration of rebE, rebM, RebD, rebN and
rebO can reach up to 18.21%, 8.01%, 23.99%, 5.07% and 6.13%
respectively.
TABLE-US-00004 TABLE 2 Relative Concentrations (%) of steviol
glycosides in leaves and untreated aqueous extracts of leaves of
common Stevia rebaudiana varieties (Morita et al. 2011, Ohta et
al., 2010) and the varieties of the present invention Stevia
rebaudiana variety Sbio Rub DulA RebB Stev RebC RebF RebA RebE RebM
RebD RebN RebO Variety A 0.79 1.56 0.94 0.71 41.64 10.18 1.94 41.11
0.09* 0.76** --** 0.23 0.05 Extract Variety B 0.42 0.50 0.55 ND
27.63 9.68 1.72 57.92 0.27* 0.93** --** 0.28 0.09 Extract Variety C
ND 0.58 0.15 2.14 7.27 7.85 1.66 78.05 0.07 1.36** --** 0.55 0.31
Extract Variety ST 5.08 1.69 2.40 0.78 58.37 6.58 1.34 22.78 0.52*
0.40** --** 0.06 ND Extract Ohta el al., 1.11 0.89 0.33 2.77 10.20
8.31 2.11 68.29 0.33 1.11 2.33 1.55 0.67 Morita leaf extract Ohta
et al., 5.52 ND 2.87 2.21 55.03 7.51 1.55 23.76 0.99 ND 0.44 0.11
ND Bertoni leaf extract 814011 ND ND ND ND 3.91 4.74 1.59 64.51 ND
8.01 9.35 1.76 6.13 Extract 807086 ND ND ND ND 6.47 4.52 1.89 51.42
0.89 7.76 17.30 3.73 6.03 Extract 817096 ND ND ND ND 23.81 3.73
1.01 16.77 18.21 4.03 23.99 5.07 3.38 Extract 805082 0.14 0.11 0.15
0.58 5.03 5.89 1.20 84.39 0.08 0.50 1.34 0.04 0.57 Extract 803066
0.58 0.17 8.06 ND 88.24 0.25 0.20 2.34 ND 0.07 0.08 ND ND Extract
814011 dry ND ND ND ND 4.00 4.79 1.57 64.49 ND 8.09 9.23 1.74 6.09
leaves 807086 dry ND ND ND ND 6.38 4.64 1.88 51.45 0.87 7.68 17.39
3.77 5.94 leaves 817096 dry ND ND ND ND 24.01 3.64 1.04 16.74 18.19
3.95 24.12 4.99 3.33 leaves 805082 dry 0.16 0.16 0.16 0.54 5.06
5.91 1.17 83.89 0.08 0.54 1.40 0.39 0.54 leaves 803066 dry 0.62
0.18 8.17 ND 88.14 0.26 0.18 2.28 ND 0.09 0.09 ND ND leaves *in
Morita et al., 2011 the Variety A RebE peak is labeled as "III +
Rebau E"; Varieties B and ST RebE peaks are labeled as "Rebau E +
III + IV" **in Morita et al., 2011 the Varieties A, B, C, and ST
RebM peaks are labeled as "Rebaud D + VIII" *** ND--Not Detected
(the concentration is below detection limit)
Example 3
Low-Calorie Orange Juice Drink
[0439] Orange concentrate (35%), citric acid (0.35%), ascorbic acid
(0.05%), orange red color (0.01%), orange flavor (0.20%),
Rebaudioside A (0.003%) and different steviol glycosides
compositions (0.03%) were blended and dissolved completely in water
(up to 100%) and pasteurized. HSG-extracts and regular extracts
were used as steviol glycoside compositions. HSG-extracts were
represented by untreated aqueous extracts of Stevia rebaudiana
814011, 807086, 817096 while common extracts were represented by
untreated aqueous extracts of Stevia rebaudiana 805082, 803066,
obtained according to EXAMPLE 1.
[0440] The sensory evaluations of the samples are summarized in
Table 3. The data show that the best results can be obtained by
using the HSG extracts. Particularly the drinks prepared with
HSG-Extracts exhibited a rounded and complete flavor profile and
mouthfeel.
TABLE-US-00005 TABLE 3 Evaluation of orange juice drink samples
Extract Comments Sample Flavor Aftertaste Mouthfeel 814011 High
quality sweetness, Clean, no bitterness and Full pleasant taste
similar to no aftertaste sucrose, rounded and balanced flavor
807086 High quality sweetness, Clean, no bitterness and Full
pleasant taste similar to no aftertaste sucrose, rounded and
balanced flavor 817096 High quality sweetness, Clean, almost no
Full pleasant taste similar to bitterness, no aftertaste sucrose,
rounded and balanced flavor 805082 Sweet, licorice notes Moderate
bitterness and Not aftertaste acceptable 803066 Sweet, licorice
notes Significant bitterness and Not aftertaste acceptable
[0441] The same method can be used to prepare juices and juice
drinks from other fruits, such as apples, lemons, apricots,
cherries, pineapples, mangoes, etc.
Example 4
Low-Calorie Carbonated Beverage
[0442] A carbonated beverage according to formula presented below
was prepared.
TABLE-US-00006 Ingredients Quantity, % Sucrose 5.5 Cola flavor
0.340 ortho-Phosphoric acid 0.100 Sodium citrate 0.310 Sodium
benzoate 0.018 Citric acid 0.018 Steviol glycosides composition
0.053 Carbonated water to 100
[0443] HSG-extracts and regular extracts were used as steviol
glycoside compositions. HSG-extracts were represented by untreated
aqueous extracts of Stevia rebaudiana 814011, 807086, 817096 while
common extracts were represented by untreated aqueous extracts of
Stevia rebaudiana 805082, 803066, obtained according to EXAMPLE
1.
[0444] The sensory properties were evaluated by 20 panelists. The
results are summarized in Table 4.
TABLE-US-00007 TABLE 4 Evaluation of low-calorie carbonated
beverage samples Number of panelists detected the attribute Taste
attribute 814011 807086 817096 805082 803066 Bitter taste 0 0 0 15
17 Astringent taste 0 1 0 14 16 Aftertaste 2 2 3 14 18 Comments
Quality of sweet taste Clean (20 of Clean (20 of Clean (20 of Clean
(2 of 20) Clean (0 of 20) 20) 20) 20) Overall evaluation
Satisfactory (20 Satisfactory (20 Satisfactory (20 Satisfactory (2
Satisfactory (0 of 20) of 20) of 20) of 20) of 20)
[0445] The above results show that the beverage prepared using
HSG-Extracts possessed the best organoleptic characteristics.
Example 5
Diet Cookies
[0446] Flour (50.0%), margarine (30.0%) fructose (10.0%), maltitol
(8.0%), whole milk (1.0%), salt (0.2%), baking powder (0.15%),
vanillin (0.1%) and different steviol glycoside compositions
(0.03%) were kneaded well in dough-mixing machine. The obtained
dough was molded and baked in oven at 200.degree. C. for 15
minutes. HSG-extracts and regular extracts were used as steviol
glycoside compositions. HSG-extracts were represented by untreated
aqueous extracts of Stevia rebaudiana 814011, 807086, 817096 while
common extracts were represented by untreated aqueous extracts of
Stevia rebaudiana 805082, 803066, obtained according to EXAMPLE
1.
[0447] The sensory properties were evaluated by 20 panelists. The
best results were obtained in samples prepared by HSG-Extracts. The
panelists noted rounded and complete flavor profile and mouthfeel
in cookies prepared with HSG-Extracts.
Example 6
Yoghurt
[0448] Different steviol glycoside compositions (0.03%) and sucrose
(4%) were dissolved in low fat milk. HSG-extracts and regular
extracts were used as steviol glycoside compositions. HSG-extracts
were represented by untreated aqueous extracts of Stevia rebaudiana
814011, 807086, 817096 while common extracts were represented by
untreated aqueous extracts of Stevia rebaudiana 805082, 803066,
obtained according to EXAMPLE 1. After pasteurizing at 82.degree.
C. for 20 minutes, the milk was cooled to 37.degree. C. A starter
culture (3%) was added and the mixture was incubated at 37.degree.
C. for 6 hours then at 5.degree. C. for 12 hours.
[0449] The sensory properties were evaluated by 20 panelists. The
best results were obtained in samples prepared by HSG-extracts. The
panelists noted rounded and complete flavor profile and mouthfeel
in sample prepared with HSG-extracts.
Example 7
HPLC Assay
[0450] Steviol glycosides were analyzed in new Stevia rebaudiana
varieties as per HPLC protocol described in Example 2.
[0451] Table 5 summarizes the concentrations of steviol glycosides
(% wt/wt, dry basis). It can be seen that in the Stevia rebaudiana
cultivars of present invention the highest concentration of RebM is
1.17%.
TABLE-US-00008 TABLE 5 Concentrations (% wt/wt, dry basis) of
steviol glycosides in dried leaves of the Stevia rebaudiana
varieties of the present invention Variety Sbio Rub DulA RebB Stev
RebC RebF RebA RebM TSG 15305091 0.03 ND* 0.01 0.04 1.04 0.43 0.07
1.80 1.17 9.04 15263061 0.01 0.01 ND 0.11 0.29 0.42 0.11 5.31 1.06
11.06 15257050 0.01 0.01 ND 0.08 0.33 0.38 0.09 5.08 1.00 9.55
15262001 0.02 ND ND 0.12 0.51 0.48 0.12 5.54 0.99 11.51 15265011 ND
ND ND 0.09 0.21 0.29 0.10 4.98 0.97 9.69 *ND--Not Detected (the
concentration is below detection limit)
[0452] Table 6 summarizes the relative concentrations of steviol
glycosides (%) in various leaves. It can be seen that in the Stevia
rebaudiana cultivars of present invention the relative
concentration of RebM can reach up to 12.94%.
TABLE-US-00009 TABLE 6 Relative Concentrations (%) of steviol
glycosides in the dried leaves of Stevia rebaudiana varieties of
the present invention Variety Sbio Rub DulA RebB Stev RebC RebF
RebA RebM 15305091 0.33 ND* 0.11 0.44 11.50 4.76 0.77 19.91 12.94
15263061 0.09 0.09 ND 0.99 2.62 3.80 0.99 48.01 9.58 15257050 0.10
0.10 ND 0.84 3.46 3.98 0.94 53.19 10.47 15262001 0.17 ND ND 1.04
4.43 4.17 1.04 48.13 8.60 15265011 ND ND ND 0.93 2.17 2.99 1.03
51.39 10.01 *ND--Not Detected (the concentration is below detection
limit)
[0453] It is to be understood that the foregoing descriptions and
specific embodiments shown herein are merely illustrative of the
best mode of the invention and the principles thereof, and that
modifications and additions may be easily made by those skilled in
the art without departing for the spirit and scope of the
invention, which is therefore understood to be limited only by the
scope of the appended claims.
* * * * *