Note: Descriptions are shown in the official language in which they were submitted.
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NATURAL AND/OR SYNTHETIC HIGH-POTENCY SWEETENER
COMPOSITIONS WITH IMPROVED TEMPORAL PROFILE AND/OR FLAVOR
PROFILE, METHODS FOR THEIR FORMULATION, AND USES
FIELD OF THE INVENTION
[0001] The present invention relates generally to improving the taste of
synthetic
and/or natural high-potency sweeteners and compositions sweetened therewith.
In
particular, the present invention relates to improving the temporal behavior
of synthetic
and/or natural high-potency sweeteners and compositions sweetened therewith
with salts
and methods for reducing the salty taste of the resulting formulation.
BACKGROUND OF THE INVENTION
[0002] Natural caloric sugars, such as sucrose, fructose, and glucose are
heavily
utilized in beverage, food, pharmaceutical, and oral hygienic/cosmetic
industries due to
their pleasant taste. In particular, sucrose imparts a desirable taste for
consumers.
Although sucrose provides superior sweetness characteristics, it is caloric.
While calories
are necessary for proper bodily functions, there is a need in the market to
provide
alternative non-caloric or low-caloric sweeteners with sugar-like taste for
consumers who
are calorie conscious. However, some consumers associate non-caloric or low
caloric
sweeteners with undesirable tastes such as delayed sweetness onset; lingering
sweet
aftertaste; bitter taste; metallic taste; astringent taste; cooling taste;
licorice-like taste;
and/or the like.
[0003] Non-caloric or low-caloric sweeteners such as synthetic sweeteners
(e.g.
sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin
dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-
a-
aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-
methylbutyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-methoxy-4-
hydroxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, salts
thereof, and
the like) and natural high-potency sweeteners (e.g., rebaudioside A,
rebaudioside B,
rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, 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,
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mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin,
trilobatin,
baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B,
35 mukuroziosude, phlomisoside I, periandrin I, abrusoside A, and
cyclocarioside I) generally
exhibit a sweet taste that has a different temporal profile, maximal response,
flavor profile,
mouthfeel, and/or adaptation behavior than that of sugar. For example, the
sweet tastes of
non-caloric or low-caloric sweeteners are slower in onset and longer in
duration than the
sweet taste produced by sugars such as sucrose and thus change the taste
balance of a food
40 composition. Because of these differences, use of non-caloric or low-
caloric sweeteners to
replace a bulk sweetener, such as sugar, in a food or beverage, causes an
unbalanced
temporal profile and/or flavor profile. In addition to the difference in
temporal profile,
non-caloric or low-caloric sweeteners generally exhibit (i) lower maximal
response than
sugar, (ii) off tastes including bitter, metallic, cooling, astringent,
licorice-like taste, etc.,
45 and/or (iii) sweetness which diminishes on iterative tasting.
[0004] It has been discovered that salts are effective at rendering the
temporal
behavior of non-caloric or low-caloric sweeteners to be more sugar-like. For
example, as
disclosed in U.S. Patent Application Nos. 11/561,148 and 11/561,158, filed on
November
17, 2006, combinations of natural and/or synthetic high-potency sweeteners and
50 combinations of inorganic salts (e.g., mineral salts) may improve the
temporal and/or
flavor profile of the natural and/or synthetic high-potency sweeteners to be
more sugar-
like. The addition of inorganic salts, however, may also result in a salty
taste of the
improved sweetener formulations.
[0005] Accordingly, it may be desirable to reduce the salty taste that results
from
55 combining natural and/or synthetic high-potency sweeteners and inorganic
salts to
improve the temporal and/or flavor profile of the high-potency sweetener.
SUMMARY OF THE INVENTION
[0006] Generally, this invention addresses the above described need by
providing a
60 non-caloric or low-caloric sweetener composition with improved temporal
profile or
flavor profile or both, a method for improving the temporal profile and/or
flavor profile of
a non-caloric or low-caloric sweetener, non-caloric or low-caloric sweetener
sweetened
compositions with improved temporal profile and/or flavor profile, and a
method for
improving the temporal profile and/or flavor profile of non-caloric or low-
caloric
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65 sweetener sweetened compositions. In particular, this invention improves
the temporal
profile and/or flavor profile by imparting a more sugar-like temporal profile
and/or flavor
profile.
[0007] More particularly, this invention encompasses a synthetic sweetener
and/or
natural high-potency sweetener ("NHPS") composition with a more sugar-like
temporal
70 profile and/or flavor profile comprising (i) at least one synthetic
sweetener, NHPS, or
modified NHPS, (ii) at least one salt, (iii) at least one salty taste
inhibitor, and (iv)
optionally at least one sweet taste improving composition selected from the
group
consisting of carbohydrates, polyols, amino acids, other sweet taste improving
additives,
and combinations thereof.
75 [0008] According to another aspect, this invention encompasses a method for
imparting a more sugar-like temporal profile and/or flavor profile to a
natural and/or
synthetic high-potency sweetener by combining (i) at least one synthetic
sweetener,
NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste
inhibitor, and
(iv) optionally at least one sweet taste improving composition selected from
the group
80 consisting of carbohydrates, polyols, amino acids, other sweet taste
improving additives,
and combinations thereof.
[0009] According to still another aspect, this invention encompasses a natural
and/or synthetic high-potency sweetener sweetened composition with a more
sugar-like
temporal profile and/or flavor profile comprising (i) a sweetenable
composition, (ii) at
85 least one synthetic sweetener, NHPS, or modified NHPS, (iii) at least one
salt, (iv) at least
one salty taste inhibitor, and (v) optionally at least one sweet taste
improving composition
selected from the group consisting of carbohydrates, polyols, amino acids,
other sweet
taste improving additives, and combinations thereof. According to particular
embodiments of this invention, the natural and/or synthetic high-potency
sweetener
90 sweetened composition is selected from the group consisting of beverage,
food,
pharmaceutical, nutraceutical, tobacco, oral hygienic/cosmetic products, and
the like.
[0010] According to still another aspect, this invention encompasses a method
for
imparting a more sugar-like temporal profile and/or flavor profile to a
natural and/or
synthetic high-potency sweetener sweetened composition by combining with a
95 sweetenable composition (i) at least one synthetic sweetener, NHPS, or
modified NHPS,
(ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv)
optionally at least one
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sweet taste improving composition selected from the group consisting of
carbohydrates,
polyols, amino acids, other sweet taste improving additives, and combinations
thereof.
Again, according to particular embodiments of this invention, the natural
and/or synthetic
100 high-potency sweetener sweetened composition is selected from the group
consisting of
beverage, food, pharmaceutical, tobacco, oral hygienic/cosmetic product,
nutraceutical,
and the like.
[0011] Objects and advantages of the invention will be set forth in part in
the
following description, or may be obvious from the description, or may be
learned through
105 practice of the invention. Unless otherwise defined, all technical and
scientific terms and
abbreviations used herein have the same meaning as commonly understood by one
of
ordinary skill in the art to which this invention pertains. Although methods
and
compositions similar or equivalent to those described herein can be used in
the practice of
the present invention, suitable methods and compositions are described without
intending
110 that any such methods and compositions limit the invention herein.
BRIEF DESCRIPTION OF THE DRAWINGS
[0012] Fig. 1 is a powder x-ray diffraction scan of rebaudioside A polymorph
Form 1 on a plot of the scattering intensity versus the scattering angle 20 in
accordance
115 with an embodiment of this invention.
[0013] Fig. 2 is a powder x-ray diffraction scan of rebaudioside A polymorph
Form 2 on a plot of the scattering intensity versus the scattering angle 20 in
accordance
with an embodiment of this invention.
[0014] Fig. 3 is a powder x-ray diffraction scan of rebaudioside A polymorph
120 Form 3A on a plot of the scattering intensity versus the scattering angle
20 in accordance
with an embodiment of this invention.
[0015] Fig. 4 is a powder x-ray diffraction scan of rebaudioside A polymorph
Form 3B on a plot of the scattering intensity versus the scattering angle 20
in accordance
with an embodiment of this invention.
125 [0016] Fig. 5 is a powder x-ray diffraction scan of rebaudioside A
amorphous
Form 4 on a plot of the scattering intensity versus the scattering angle 20 in
accordance
with an embodiment of this invention.
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[0017] Reference now will be made in detail to the presently proffered
embodiments of the invention. Each example is provided by way of explanation
of
embodiments of the invention, not limitation of the invention. In fact, it
will be apparent
to those skilled in the art that various modifications and variations can be
made in the
135 present invention without departing from the spirit or scope of the
invention. For instance,
features illustrated or described as part of one embodiment, can be used on
another
embodiment to yield a still further embodiment. Thus, it is intended that the
present
invention cover such modifications and variations within the scope of the
appended claims
and their equivalents.
140 [0018] The present application is related to U.S. Patent Application No.
11/561,148 filed on November 17, 2006, which is a continuation-in-part of U.S.
Patent
Application No. 11/556,113 filed on November 2, 2006, which claims priority
under 35
U.S.C. 119 to U.S. Provisional Application No. 60/739,302 filed on November
23, 2005,
U.S. Provisional Application No. 60/805,209 filed on June 19, 2006, and U.S.
Provisional
145 Application No. 60/805,216 filed on June 19, 2006. The present application
also is related
to U.S. Patent Application No. 11/561,158 filed on November 17, 2006, which is
a
continuation-in-part of U.S. Patent Application No. 11/556,142 filed on
November 2,
2006, which claims priority under 35 U.S.C. 119 to U.S. Provisional
Application No.
60/739,124 filed on November 23, 2005 and U.S. Provisional Application No.
60/805,209
150 filed on June 19, 2006. The disclosures of the foregoing patent
applications in this
paragraph are incorporated herein by reference in their entirety.
[0019] As summarized above, embodiments of the present invention encompass a
sweetener composition with improved temporal profile and/or flavor profile and
methods
for improving the temporal profile and/or flavor profile of natural and/or
synthetic high-
155 potency sweeteners. In particular, embodiments of the present invention
improve the
temporal profile and/or flavor profile of a natural and/or synthetic high-
potency sweetener
while reducing the salty taste that results from the addition of inorganic
salts to the
sweetener composition. Briefly described, embodiments of this invention
address the
above-described needs by providing a sweetener composition having improved
temporal
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160 profile and/or flavor profile comprising at least one natural and/or
synthetic high-potency
sweetener, at least one inorganic salt, at least one salty taste inhibitor.
The sweetener
compositions optionally further comprise at least one other sweet taste
improving
composition other than the at least one inorganic salt.
[0020] As described hereinabove, it has been discovered that at least one
natural
165 and/or synthetic high-potency sweetener in combination with at least one
inorganic salt
may impart a more sugar-like taste to the at least one natural and/or
synthetic high-potency
sweetener. The addition of the inorganic salt, however, may result in the
addition of a
salty taste to the sweetener compositions. Not wishing to be bound by any
theory, it is
believed that the taste of the sweetener compositions can be improved further
by reducing
170 the additional salty taste through the use of salty taste inhibitors.
Accordingly, a
sweetener composition and method for providing a sweetener composition with an
improved temporal profile and/or flavor profile are provided. In addition,
sweetened
compositions with a more sugar-like temporal profile and/or flavor profile
comprising a
sweetenable composition, at least one natural and/or synthetic high-potency
sweetener, at
175 least one salt, at least one salty taste inhibitor, and optionally at
least one sweet taste
improving composition are provided.
1. Salty taste inhibitors
[0021] "Salty taste inhibitor", as used herein, includes compositions that
reduce,
suppress, or inhibit salty taste characteristics, and is synonymous with the
phrases
180 "saltiness inhibitor" and "salt inhibitor." Non-limiting examples of salty
taste inhibitors
include ion channel competitors, epithelial sodium channel inhibitors, and
vanilloid
receptor-1 variant salt taste receptor inhibitors.
[0022] It is thought by those of ordinary skill in the art that mammals
utilize two
types of taste receptors to detect mineral salts. The first taste receptor is
Na_,_ specific and
185 is described as the amiloride-sensitive epithelial Na_'_ channel ("ENaC")
(expressed on the
apical membranes of salt-sensitive fungiform tastebud cells) while the second
taste
receptor does not discriminate among Na-'-, K+ and NH4-'- and is described as
being an
amiloride-insensitive channel. Although both the amiloride-sensitive and
amiloride-
insensitive salt taste receptors are present in humans, the amiloride-
insensitive pathway
190 has been identified as being the primary contributor to salty taste in
humans. The
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amiloride-insensitive pathway is believed to include a variant of the
transient receptor
potential vanilloid receptor 1 ("TRPV F).
[0023] Not wishing to be bound by any theory, it is believed that the addition
of at
least one salty taste inhibitor to a combination of natural and/or synthetic
high-potency
195 sweeteners and at least one inorganic salt will disrupt the amiloride
sensitive and/or
amiloride insensitive pathways, thereby reducing the perception of a salty
taste. As used
herein, the phrase "salty taste inhibitor" refers to any compounds which are
safe for human
consumption when used in amounts considered generally safe and which reduce,
inhibit,
or suppress the taste characteristics of a salt.
200 [0024] In one particular embodiment, suitable salty taste inhibitors may
comprise
compounds which inhibit TRPV 1 pathways. Non-limiting examples of suitable
TRPV 1
inhibitors (antagonists) may include Maillard reaction products of soy protein
hydrolysates
and reducing sugars (e.g., xylose), capsazepine, zoniporide, and the chemical
compound
SB366971 (N-(3-methoxyphenl)-chlorocinnamide) having the chemical structure:
OCH3
205
Other TVPR1 antagonists capable of inhibiting salty taste may include iodo-
resiniferatoxin, BCTC, neomycin, ruthenium red, SB-452533, DD161515, DD191515,
and
JYL1421.
[0025] As used herein, "protein hydrolysates" include mixtures of amino acids
and
210 peptides prepared by hydrolyzing a protein with an acid, enzyme, or
combination thereof.
Methods of preparing protein hydrolysates are well known to those of ordinary
skill in the
art and are described in detail in U.S. Patent Nos. 6,875,456; 6,303,178; and
5,077,062,
the disclosures of which are incorporated herein by reference in their
entirety.
[0026] In another particular embodiment, suitable salty taste inhibitors
comprise
215 compounds capable of inhibiting salty taste through other mechanisms such
as ENaC
inhibitors, non-limiting examples of which include salts of citric acid,
phosphoric acid,
and the like as disclosed in U.S. Patent Publication No. 2006/0062814 (e.g.,
sodium
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citrate, potassium citrate, calcium citrate, magnesium citrate, sodium
phosphate, potassium
phosphate, calcium phosphate, magnesium phosphate, sodium sulfate, potassium
sulfate,
220 calcium sulfate, magnesium sulfate), amiloride, phenamil, benzamil, , and
the salts and
derivatives thereof. Amiloride, phenamil, and benzamil analogues are disclosed
by
Hirsch, et al., in J. Med. Chem. 49: 4098-4115 (2006), the disclosure of which
is
incorporated herein by reference. Amiloride, phenamil, and benzamil analogues
are listed
in Table 1 and have the general chemical structure:
H2N N NH2
H
N R
CI N
225 O N H
wherein R may be hydrogen, halogen, hydroxyl, haloalkyl, carboxyl, acyl,
acyloxy, amino,
amido, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy,
aryloxy, nitro,
cyan, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl,
carboalkoxy,
carboxamido, phosphonyl, phospinyl, phosphoryl, phosphino, thioester,
thioether,
230 oximino, hydrazino, carbamyl, phopho, phosphonato, or any substituted or
unsubstituted
straight, chained, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl,
or heterocyclic
group.
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Table 1: Amiloride, Phenamil, and Benzamil Analogues
Compound R
Amiloride C NH2
NH(CH2)5CH3
NH(CH2)7CH3
NH(CH2)20H
Phenamil C NHC6H5
Benzamil C NH(CH2)2C6H5
NH(CH2)3C6H5
NH(CH2)4C6H5
NH(CH2)5C6H5
NH(CH2)6C6H5
NH(CH2)8C6H5
NH(CH2)2C6H4-4-OH
NH(CH2)3C6H4-4-OH
NH(CH2)4C6H4-4-OH
NH(CH2)5C6H4-4-OH
NH(CH2)4C6H4-3-OH
NH(CH2)4C6H4-2-OH
NH(CH2)4C6H4-4-NH2
NH(CH2)4C6H4-4-OCH3
NH(CH2)4C6H4-4-CO2CH3
NH(CH2)5C6H4-4-OCH3
NH(CH2)3OC6H4-4-OCH3
NH(CH2)4C6H4-4-CO2H
NH(CH2)4C6H4-4-SO3H
NH(CH2)4C6H4-4-CH2OH
NH(CH2)3OC6H4-4-OH
NH(CH2)20CH2C6H4-4-OCH3
NH(CH2)4C6H4-4-O(CH2)20H
NH(CH2)4C6H4-4-O (CH2)30H
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NH(CH2)4C6H4-4-OCH2CHOHCH2OH
NH(CH2)4C6H4-4-OCH2CHOHCH2OH
NH(CH2)4C6H4-4-OCH2CHOHCH2OH
NH(CH2)4C6H4-3-OCH2CHOHCH2OH
NH(CH2)4C6H4-2-OCH2CHOHCH2OH
NH(CH2)4C6H4-4-OCH2CO2H
NH(CH2)4C6H4-4-O(CH2)2CO2H
NH(CH2)4C6H4-3-O(CH2)2OH
NH(CH2)4C6H4-2-O(CH2)2OH
NH(CH2)4C6H4-4-O-D-glucuronic acid
NH(CH2)4C6H3-3,4-di OH
235 'Commercially Available, R-enantiomer, S-enantiomer
[0027] In still another particular embodiment, combinations of salty taste
inhibitors are provided. For example, the sweetener composition may comprise a
combination of TRPV 1 inhibitors, a combination of ENaC inhibitors, or a
combination of
240 both TRPV 1 and ENaC inhibitors.
II. Sweetener Compositions
[0028] The sweetener compositions described herein desirably comprise natural
and/or synthetic high-potency sweeteners having a more sugar-like temporal
profile and/or
flavor profile. As used herein, the phrases "sugar-like characteristic,"
"sugar-like taste,"
245 "sugary," and "sugar-like" are synonymous. Sugar-like characteristics
include any
characteristic similar to that of sucrose and include, but are not limited to,
maximal
response, flavor profile, temporal profile, adaptation behavior, mouthfeel,
concentration/response function, tastant/and flavor/sweet taste interactions,
spatial pattern
selectivity, and temperature effects. These characteristics are dimensions in
which the taste
250 of sucrose is different from the tastes of natural and/or synthetic high-
potency sweeteners.
Of these, however, the flavor profile and temporal profile are particularly
important. In a
single tasting of a sweet food or beverage, differences (1) in the attributes
that constitute a
sweetener's flavor profile and (2) in the rates of sweetness onset and
dissipation, which
constitute a sweetener's temporal profile, between those observed for sucrose
and for a
255 natural and/or synthetic high-potency sweetener can be noted. Desirable
embodiments of
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this invention exhibit a more sugar-like temporal profile or sugar-like flavor
profile, or
both, than compositions comprising a natural and/or synthetic high-potency
sweetener
composition, but without a salt or salty taste inhibitor.
[0029] Whether or not a characteristic is more sugar-like is determined by
expert
260 sensory panel assessments of sugar and compositions comprising at least
one natural
and/or synthetic high-potency sweetener, both with and without a sweet taste
improving
composition. Such assessments quantify similarities of the characteristics of
compositions
comprising at least one natural and/or synthetic high-potency sweetener, both
with and
without a sweet taste improving composition, with those comprising sugar.
Suitable
265 procedures for determining whether a composition has a more sugar-like
taste are well
known in the art.
[0030] In a particular embodiment, a panel of assessors is used to measure the
reduction of sweetness linger. Briefly described, a panel of assessors
(generally 8 to 12
individuals) is trained to evaluate sweetness perception and measure sweetness
at several
270 time points from when the sample is initially taken into the mouth until 3
minutes after it
has been expectorated. Using statistical analysis, the results are compared
between
samples containing additives and samples that do not contain additives. A
decrease in
score for a time point measured after the sample has cleared the mouth
indicates there has
been a reduction in sweetness perception.
275 [0031] The panel of assessors may be trained using procedures well known
to
those of ordinary skill in the art. In a particular embodiment, the panel of
assessors may
be trained using the SpectrumTM Descriptive Analysis Method (Meilgaard et al,
Sensory
Evaluation Techniques, 3rd edition, Chapter 11). Desirably, the focus of
training should be
the recognition of and the measure of the basic tastes; specifically, sweet.
In order to
280 ensure accuracy and reproducibility of results, each assessor should
repeat the measure of
the reduction of sweetness linger about three to about five times per sample,
taking at least
a five minute break between each repetition and/or sample and rinsing well
with water to
clear the mouth.
[0032] Generally, the method of measuring sweetness comprises taking a 10 mL
285 sample into the mouth, holding the sample in the mouth for 5 seconds and
gently swirling
the sample in the mouth, rating the sweetness intensity perceived at 5
seconds,
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expectorating the sample (without swallowing following expectorating the
sample),
rinsing with one mouthful of water (e.g., vigorously moving water in mouth as
if with
mouth wash) and expectorating the rinse water, rating the sweetness intensity
perceived
290 immediately upon expectorating the rinse water, waiting 45 seconds and,
while waiting
those 45 seconds, identifying the time of maximum perceived sweetness
intensity and
rating the sweetness intensity at that time (moving the mouth normally and
swallowing as
needed), rating the sweetness intensity after another 10 seconds, rating the
sweetness
intensity after another 60 seconds (cumulative 120 seconds after rinse), and
rating the
295 sweetness intensity after still another 60 seconds (cumulative 180 seconds
after rinse).
Between samples take a 5 minute break, rinsing well with water to clear the
mouth.
[0033] The sweeteners desirably comprise non-caloric sweeteners or low-caloric
sweeteners. Non-caloric sweeteners include any sweetener which comprises a
lower
caloric content and has a sweetness potency greater than sucrose, fructose, or
glucose.
300 Non-caloric sweeteners include synthetic and natural high-potency
sweeteners.
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A. Caloric Sweeteners
[0034] Non-limiting examples of suitable caloric carbohydrate sweeteners
include
sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol,
mannitol, xylitol, D-
305 tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-
cyclodextrin, f3-
cyclodextrin, and y-cyclodextrin), ribulose, threose, arabinose, xylose,
lyxose, allose,
altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose,
neotrehalose,
palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose,
erythrulose,
xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose,
glucuronic
310 acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-
oligosaccharides
(xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose,
gentiotriose,
gentiotetraose and the like), galacto-oligosaccharides, sorbose, nigero-
oligosaccharides,
fructooligosaccharides (kestose, nystose and the like), maltotetraol,
maltotriol, malto-
oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose,
maltoheptaose
315 and the like), lactulose, melibiose, raffinose, rhamnose, ribose,
isomerized liquid sugars
such as high fructose cornstarch syrup (e.g., HFCS55, HFCS42, or HFCS90),
coupling
sugars, soybean oligosaccharides, and glucose syrup..
B. Synthetic High-Potency Sweeteners
[0035] As used herein, the phrase "synthetic sweetener" is synonymous with
320 "synthetic high-potency sweetener" and refers to any compositions which
are not found in
nature and which characteristically have a sweetness potency greater than
sucrose,
fructose, or glucose, yet have less calories. Non-limiting examples of
synthetic sweeteners
suitable for embodiments of this invention include sucralose, potassium
acesulfame,
aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate,
neotame, N- [3-
325 (3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl
ester, N-[3-
(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-a-aspartyl]-L-phenylalanine 1-
methyl
ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-
methyl
ester, salts thereof, and the like.
C. Natural High-Potency Sweeteners
330 [0036] As used herein the phrases "natural high-potency sweetener",
"NHPS",
"NHPS composition", and "natural high-potency sweetener composition" are
synonymous. "NHPS" means any sweetener found in nature which may be in raw,
extracted, purified, or any other form, singularly or in combination thereof
and
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characteristically have a sweetness potency greater than sucrose, fructose, or
glucose, yet
335 have less calories. Non-limiting examples of NHPSs suitable for
embodiments of this
invention include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside
B),
rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside,
stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside,
monatin
and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its
salts, thaumatin,
340 monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin,
phloridzin,
trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A,
pterocaryoside B,
mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside
I. NHPS
also includes modified NHPSs. The modified NHPSs include NHPSs which have been
altered naturally. For example, a modified NHPS includes, but is not limited
to, NHPSs
345 which have been fermented, contacted with enzyme, or derivatized or
substituted on the
NHPS. In one embodiment, at least one modified NHPS may be used in combination
with
at least one NHPS. In another embodiment, at least one modified NHPS may be
used
without a NHPS. Thus, modified NHPSs may be substituted for a NHPS or may be
used
in combination with NHPSs for any of the embodiments described herein. For the
sake of
350 brevity, however, in the description of embodiments of this invention, a
modified NHPS is
not expressly described as an alternative to an unmodified NHPS, but it should
be
understood that modified NHPSs can be substituted for NHPSs in any embodiment
disclosed herein.
[0037] In one embodiment, extracts of a NHPS may be used in any purity
355 percentage. In another embodiment, when a NHPS is used as a non-extract,
the purity of
the NHPS may range for example from about 25 % to about 100 %. According to
other
embodiments, the purity of the NHPS may range from about 50 % to about 100 %;
from
about 70 % to about 100 %; from about 80 % to about 100 %; from about 90 % to
about
100 %; from about 95 % to about 100 %; from about 95 % to about 99.5 %; from
about 96
360 % to about 100 %; from about 97 % to about 100 %; from about 98 % to about
100 %; and
from about 99 % to about 100 %.
[0038] Purity, as used here, represents the weight percentage of a respective
NHPS
compound present in a NHPS extract, in raw or purified form. In one
embodiment, a
steviolglycoside extract comprises a particular steviolglycoside in a
particular purity, with
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365 the remainder of the stevioglycoside extract comprising a mixture of other
steviolglycosides.
[0039] To obtain a particularly pure extract of a NHPS, such as rebaudioside
A, it
may be necessary to purify the crude extract to a substantially pure form.
Such methods
generally are known to those of ordinary skill in the art.
370 [0040] An exemplary method for purifying a NHPS, such as rebaudioside A,
is
described in U.S. Patent Application No. 11/751,627, filed May 21, 2007, which
claims
priority to U.S. Provisional Patent Application Nos. 60/805,216 and
60/889,318, filed on
June 19, 2006, and February 12, 2007, respectively, all entitled "Rebaudioside
A
Composition and Method for Purifying Rebaudioside A," the disclosures of which
are
375 incorporated herein by reference in their entirety.
[0041] Briefly described, substantially pure rebaudioside A is crystallized in
a
single step from an aqueous organic solution comprising at least one organic
solvent and
water in an amount from about 10 % to about 25 % by weight, more particularly
from
about 15 % to about 20 % by weight. Organic solvents may comprise alcohols,
acetone,
380 and acetonitile. Non-limiting examples of alcohols include ethanol,
methanol,
isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol.
In one
embodiment, the at least one organic solvent comprises a mixture of ethanol
and methanol
present in the aqueous organic solution in a weight ratio ranging from about
20 parts to
about 1 part ethanol to about 1 part methanol, in another embodiment from
about 3 parts to
385 about 1 part ethanol to about 1 part methanol.
[0042] In one embodiment, the weight ratio of the aqueous organic solution and
crude rebaudioside A ranges from about 10 to about 4 parts aqueous organic
solution to
about 1 part crude rebaudioside A, more particularly from about 5 to about 3
parts aqueous
organic solution to about 1 part crude rebaudioside A.
390 [0043] In an exemplary embodiment, the method of purifying rebaudioside A
is
carried out at approximately room temperature. In another embodiment, the
method of
purifying rebaudioside A further comprises the step of heating the
rebaudioside A solution
to a temperature in a range from about 20 C to about 40 C, or in another
embodiment to a
reflux temperature, for about 0.25 hour to about 8 hours. In another exemplary
395 embodiment, wherein the method for purifying rebaudioside A comprises the
step of
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heating the rebaudioside A solution, the method further comprises the step of
cooling the
rebaudioside A solution to a temperature in the range from about 4 C to about
25 C for
about 0.5 hour to about 24 hours.
[0044] According to particular embodiments, the purity of rebaudioside A may
400 range from about 50 % to about 100 %; from about 70 % to about 100 %; from
about 80
% to about 100 %; from about 90 % to about 100 %; from about 95 % to about 100
%;
from about 95 % to about 99.5 %; about 96 % to about 100 %; from about 97 % to
about
100 %; from about 98 % to about 100 %; and from about 99 % to about 100 %.
According
to particular embodiments, upon crystallization of crude rebaudioside A the
substantially
405 pure rebaudioside A composition comprises rebaudioside A in a purity
greater than about
95 % by weight up to about 100 % by weight on a dry basis. In other exemplary
embodiments, substantially pure rebaudioside A comprises purity levels of
rebaudioside A
greater than about 97 % up to about 100 % rebaudioside A by weight on a dry
basis,
greater than about 98 % up to about 100 % by weight on a dry basis, or greater
than about
410 99 % up to about 100 % by weight on a dry basis. The rebaudioside A
solution during the
single crystallization step may be stirred or unstirred.
[0045] In an exemplary embodiment, the method of purifying rebaudioside A
further comprises the step of seeding (optional step) the rebaudioside A
solution at an
appropriate temperature with high-purity crystals of rebaudioside A sufficient
to promote
415 crystallization of the rebaudioside A to form pure rebaudioside A. An
amount of
rebaudioside A sufficient to promote crystallization of substantially pure
rebaudioside A
comprises an amount of rebaudioside A from about 0.0001 % to about 1 % by
weight of
the rebaudioside A present in the solution, more particularly from about 0.01
% to about 1
% by weight. An appropriate temperature for the step of seeding comprises a
temperature
420 in a range from about 18 C to about 35 C.
[0046] In another exemplary embodiment, the method of purifying rebaudioside A
further comprises the steps of separating and washing the substantially pure
rebaudioside
A composition. The substantially pure rebaudioside A composition may be
separated
from the aqueous organic solution by a variety of solid-liquid separation
techniques that
425 utilize centrifugal force, that include, without limitation, vertical and
horizontal perforated
basket centrifuge, solid bowl centrifuge, decanter centrifuge, peeler type
centrifuge,
pusher type centrifuge, Heinkel type centrifuge, disc stack centrifuge and
cyclone
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separation. Additionally, separation may be enhanced by any of pressure,
vacuum, and
gravity filtration methods, that include, without limitation, the use of belt,
drum, Nutsche
430 type, leaf, plate, Rosenmund type, sparkler type, and bag filters and
filter press. Operation
of the rebaudioside A solid-liquid separation device may be continuous, semi-
continuous
or in batch mode. The substantially pure rebaudioside A composition also may
be washed
on the separation device using various aqueous organic solutions and mixtures
thereof.
The substantially pure rebaudioside A composition can be dried partially or
totally on the
435 separation device using any number of gases, including, without
limitation, nitrogen and
argon, to evaporate residual liquid solvent. The substantially pure
rebaudioside A
composition may be removed automatically or manually from the separation
device using
liquids, gases or mechanical means by either dissolving the solid or
maintaining the solid
form.
440 [0047] In still another exemplary embodiment, the method of purifying
rebaudioside A further comprises the step of drying the substantially pure
rebaudioside A
composition using techniques well known to those skilled in the art, non-
limiting
examples of which include the use of a rotary vacuum dryer, fluid bed dryer,
rotary tunnel
dryer, plate dryer, tray dryer, Nauta type dryer, spray dryer, flash dryer,
micron dryer, pan
445 dryer, high and low speed paddle dryer and microwave dryer. In an
exemplary
embodiment, the step of drying comprises drying the substantially pure
rebaudioside A
composition using a nitrogen or argon purge to remove the residual solvent at
a
temperature in a range from about 40 C to about 60 C for about 5 hours to
about 100
hours.
450 [0048] In yet another exemplary embodiment, wherein the crude rebaudioside
A
mixture comprises substantially no rebaudioside D impurity, the method of
purifying
rebaudioside A further comprises the step of slurrying the composition of
substantially
pure rebaudioside A with an organic solvent or an aqueous organic solution
prior to the
step of separating and drying the substantially pure rebaudioside A
composition. The
455 slurry is a mixture comprising a solid and an aqueous organic solution or
organic solvent,
wherein the solid comprises the substantially pure rebaudioside A composition
and is only
sparingly soluble in the aqueous organic solution or organic solvent. In an
embodiment,
the substantially pure rebaudioside A composition and aqueous organic solution
or organic
solvent are present in the slurry in a weight ratio ranging from about 15
parts to 1 part
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460 aqueous organic solution to about 1 part substantially pure rebaudioside A
composition.
In one embodiment, the slurry is maintained at room temperature. In another
embodiment,
the step of slurrying comprises heating the slurry to a temperature in a range
from about
20 to about 40 C. The substantially pure rebaudioside A composition is
slurried for about
0.5 hour to about 24 hours.
465 [0049] In still yet another exemplary embodiment, the method of purifying
rebaudioside A further comprises the steps of separating the substantially
pure
rebaudioside A composition from the aqueous organic solution or organic
solvent of the
slurry and washing the substantially pure rebaudioside A composition followed
by the step
of drying the substantially pure rebaudioside A composition.
470 [0050] If further purification is desired, the method of purifying
rebaudioside A
described herein may be repeated or the substantially pure rebaudioside A
composition
may be purified further using an alternative purification method, such as the
column
chromatography.
[0051] It also is contemplated that other NHPSs may be purified using the
475 purification method described herein, requiring only minor experimentation
that would be
obvious to those of ordinary skill in the art.
[0052] The purification of rebaudioside A by crystallization as described
above
results in the formation of at least three different polymorphs: Form 1: a
rebaudioside A
hydrate; Form 2: an anhydrous rebaudioside A; and Form 3: a rebaudioside A
solvate. In
480 addition to the at least three polymorphic forms of rebaudioside A, the
purification of
rebaudioside A may result in the formation of an amorphous form of
rebaudioside A,
Form 4. The aqueous organic solution and temperature of the purification
process
influence the resulting polymorphs in the substantially pure rebaudioside A
composition.
Figures 1-5 are exemplary powder x-ray diffraction (XRPD) scans of the
polymorphic and
485 amorphous forms of rebaudioside A: Form 1 (hydrate), Form 2 (anhydrate),
Form 3A
(methanol solvate), Form 3B (ethanol solvate), and Form 4 (amorphous),
respectively.
[0053] The material properties of the four rebaudioside A polymorphs are
summarized in the following table:
Table 7: Rebaudioside A Polymorphic and Amorphous Forms
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Form 1 Form 2 Form 3 Form 4
Polymorph Polymorph Polymorph Amorphous
Rate of Very low (<0.2 Intermediate High (> 30 % High (> 35.0
dissolution in % in 60 (<30 % in 5 in 5 minutes) % in 5
H2O at 25 C minutes) minutes) minutes)
Alcohol content < 0.5 % < 1 % 1-3 % > 0.05 %
Moisture content > 5 % < 1 % < 3 % <6%
490
[0054] The type of polymorph formed is dependent on the composition of the
aqueous organic solution, the temperature of the crystallization step, and the
temperature
during the drying step. Form 1 and Form 3 are believed to be formed during the
single
crystallization step while Form 2 is believed to be formed during the drying
step after
495 conversion from Form 1 or Form 3.
[0055] Low temperatures during the crystallization step, in the range of about
20 C
to about 50 C, and a low ratio of water to the organic solvent in the aqueous
organic
solution results in the formation of Form 3. High temperatures during the
crystallization
step, in the range of about 50 C to about 80 C, and a high ratio of water to
the organic
500 solvent in the aqueous organic solution results in the formation of Form
1. Form 1 can be
converted to Form 3 by slurrying in an anhydrous solvent at room temperature
(2-16
hours) or at reflux for approximately (0.5-3 hours). Form 3 can be converted
to Form 1 by
slurrying the polymorph in water at room temperature for approximately 16
hours or at
reflux for approximately 2-3 hours. Form 3 can be converted to Form 2 during
the drying
505 process; however, increasing either the drying temperature above 70 C or
the drying time
of a substantially pure rebaudioside A composition can result in decomposition
of the
rebaudioside A and increase the level of rebaudioside B impurity in the
substantially pure
rebaudioside A composition. Form 2 can be converted to Form 1 with the
addition of
water.
510 [0056] Form 4 may be formed from Form 1, 2, 3, or combinations thereof,
using
methods well known to those of ordinary skill in the art. Non-limiting
examples of such
methods include ball milling, precipitation, lypophilization, cryo-grinding,
and spray-
drying. In a particular embodiment, Form 4 can be prepared from a
substantially pure
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rebaudioside A composition obtained by the purification methods described
hereinabove
515 by spray-drying a solution of the substantially pure rebaudioside A
composition.
[0057] According to particular embodiments, the rebaudioside A composition may
be modified to comprise particular amounts of the polymorphic or amorphous
forms. For
example, in one embodiment the rebaudioside A composition may be modified to
have an
increased amount of Forms 2, 3, or 4, or a combination thereof (such that the
total amount
520 of the combined Forms falls within the desired range) while decreasing the
amount of
Form 1 present. Not wishing to be bound by any theory, by controlling the
amount of the
particular polymorphic and/or amorphous forms present in the rebaudioside A
composition, a desired rate of dissolution of the rebaudioside A composition
may be
obtained.
525 [0058] For example, in a particular embodiment the rebaudioside A
composition
may comprise any one of Forms 2, 3, or 4, or a combination thereof (such that
the total
amount of the combined Forms falls within the designated range) in an amount
of at least
about 10 % by weight of the rebaudioside A composition, at least about 25 %,
at least
about 50 %, at least about 75 %, at least about 90 %, or at least 99 % by
weight of the
530 rebaudioside A composition. In another embodiment, the rebaudioside A
composition
may comprise an amount of any one of Forms 2, 3, or 4, or a combination
thereof (such
that the total amount of the combined Forms falls within the designated range)
in an
amount from about 10 % up to about 100 % by weight of the rebaudioside A
composition,
from about 25 % up to about 100 %, from about 50 % up to about 100 %, from
about 75 %
535 up to about 100 %, or from about 90 % up to about 100 % by weight of the
rebaudioside A
composition. Alternatively or in addition to controlling the amount of Forms
2, 3, or 4, or
combinations thereof which are present in the rebaudioside A composition, one
skilled in
the art may desire to control the rate of dissolution of the rebaudioside A
composition by
modifying the amount of Form 1 present in the rebaudioside A composition.
Accordingly,
540 in a particular embodiment the rebaudioside A composition may comprise
Form 1 in an
amount up to about 50 % by weight of the rebaudioside A composition, up to
about 25 %,
up to about 10 %, up to about 5 %, or up to about 1 % by weight of the
rebaudioside A
composition. In another embodiment, the rebaudioside A composition may
comprise
Form 1 in an amount from about 0.5 % up to about 50 % by weight of the
rebaudioside A
545 composition, from about 0.5 % up to about 25 %, from about 0.5 % up to
about 10 %,
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from about 0.5 % up to about 5 %, or from about 0.5 % up to about 1 % by
weight of the
rebaudioside A composition.
C. Combinations of Natural and/or Synthetic High-Potency Sweeteners
[0059] The NHPS and synthetic sweeteners may be used individually or in
550 combination with other NHPS and/or synthetic sweeteners. For example, the
sweetener
composition may comprise a single NHPS or a single synthetic sweetener; a
single NHPS
in combination with a single synthetic sweetener; one or more NHPSs in
combination with
a single synthetic sweetener; a single NHPS in combination with one or more
synthetic
sweeteners; or one or more NHPSs in combination with one or more synthetic
sweeteners.
555 A plurality of natural and/or synthetic high-potency sweeteners may be
used as long as the
combined effect does not adversely affect the taste of the sweetener
composition or orally
sweetened composition.
[0060] For example, particular embodiments comprise combinations of NHPSs,
such as steviolglycosides. Non-limiting examples of suitable steviolglycosides
which may
560 be combined include rebaudioside A, rebaudioside B, rebaudioside C
(dulcoside B),
rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside,
stevioside, or
steviolbioside. According to particular embodiments of the present invention,
the
combination of high-potency sweeteners comprises rebaudioside A in combination
with
rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside,
steviolbioside,
565 dulcoside A, or combinations thereof.
[0061] Generally, according to a particular embodiment, rebaudioside A is
present
in the combination of high-potency sweeteners in an amount in the range of
about 50 to
about 99.5 % by weight of the combination of high-potency sweeteners, in
another
embodiment in the range of about 70 to about 90 % by weight, and in yet
another
570 embodiment in the range of about 75 to about 85 % by weight.
[0062] In another particular embodiment, rebaudioside B is present in the
combination of high-potency sweeteners in an amount in the range of about 1 to
about 8 %
by weight of the combination of high-potency sweeteners, in another embodiment
in the
range of about 2 to about 5 % by weight, and in yet another embodiment in the
range of
575 about 2 to about 3 % by weight.
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[0063] In another particular embodiment, rebaudioside C is present in the
combination of high-potency sweeteners in an amount in the range of about 1 to
about 10
% by weight of the combination of high-potency sweeteners, in another
embodiment in the
range of about 3 to about 8 % by weight, and in yet another embodiment in the
range of
580 about 4 to about 6 % by weight.
[0064] In still another particular embodiment, rebaudioside E is present in
the
combination of high-potency sweeteners in an amount in the range of about 0.1
to about 4
% by weight of the combination of high-potency sweeteners, in another
embodiment in the
range of about 0.1 to about 2 % by weight, and in yet another embodiment in
the range of
585 about 0.5 to about 1 % by weight.
[0065] In still another particular embodiment, rebaudioside F is present in
the
combination of high-potency sweeteners in an amount in the range of about 0.1
to about 4
% by weight of the combination of high-potency sweeteners, in another
embodiment in the
range of about 0.1 to about 2 % by weight, and in yet another embodiment in
the range of
590 about 0.5 to about 1 % by weight.
[0066] In still yet another particular embodiment, dulcoside A is present in
the
combination of high-potency sweeteners in an amount in the range of about 0.1
to about 4
% by weight of the combination of high-potency sweeteners, in another
embodiment in the
range of about 0.1 to about 2 % by weight, and in yet another embodiment in
the range of
595 about 0.5 to about 1 % by weight.
[0067] In another particular embodiment, stevioside is present in the
combination
of high-potency sweeteners in an amount in the range of about 0.5 to about 10
% by
weight of the combination of high-potency sweeteners, in another embodiment in
the
range of about 1 to about 6 % by weight, and in yet another embodiment in the
range of
600 about 1 to about 4 % by weight.
[0068] In still another particular embodiment, steviolbioside is present in
the
combination of high-potency sweeteners in an amount in the range of about 0.1
to about 4
% by weight of the combination of high-potency sweeteners, in another
embodiment in the
range of about 0.1 to about 2 % by weight, and in yet another embodiment in
the range of
605 about 0.5 to about 1 % by weight.
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[0069] According to a particular embodiment, the high-potency sweetener
composition comprises a combination of rebaudioside A, stevioside,
rebaudioside B,
rebaudioside C, and rebaudioside F; wherein rebaudioside A is present in the
combination
of high-potency sweeteners in an amount in the range of about 75 to about 85 %
by weight
610 based on the total weight of the combination of high-potency sweeteners,
stevioside is
present in an amount in the range of about 1 to about 6 % by weight,
rebaudioside B is
present in an amount in the range of about 2 to about 5 % by weight,
rebaudioside C is
present in an amount in the range of about 3 to about 8 % by weight, and
rebaudioside F is
present in an amount in the range of about 0.1 to about 2 % by weight.
615 [0070] In addition, those of ordinary skill in the art should appreciate
that the
sweetener composition can be customized to obtain a desired calorie content.
For
example, a low-caloric or non-caloric NHPS may be combined with a caloric
natural
sweetener and/or other caloric additives to produce a sweetener composition
with a
preferred calorie content.
620 D. Salts
[0071] The sweetener compositions provided herein further comprise at least
one
salt to improve the temporal profile and/or flavor profile of the at least one
natural and/or
synthetic high-potency sweetener. The term "salt", as used herein, refers to
inorganic or
organic salts which allow retention of the desired taste activity of the sweet
taste
625 improving compositions of the present invention and are safe for human or
animal
consumption in a generally acceptable range. Alkali metal (for example, sodium
or
potassium) or alkaline earth metal (for example, calcium or magnesium) salts
can be
made. Salts also may include combinations of alkali and alkaline earth metals.
Non-
limiting examples of such salts are (a) acid addition salts formed with
inorganic acids and
630 inorganic bases such as calcium, bismuth, barium, magnesium, aluminum,
copper, cobalt,
nickel, cadmium, sodium, potassium, and the like; (b) base addition salts
formed with
organic bases and organic or inorganic acids such as ammonia, N,N-
dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or
ethylenediamine; or (c)
combinations of (a) and (b). Thus, any salt forms which may be derived from
the sweet
635 taste improving compositions described hereinbelow may be used. The salt
forms of the
additives can be added to the natural and/or synthetic sweetener composition
in the same
amounts as their acid or base forms.
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[0072] In particular embodiments, suitable inorganic salts useful as sweet
taste
improving additives include, but are not limited to, sodium chloride,
potassium chloride,
640 sodium sulfate, potassium citrate, europium chloride (EuC13), gadolinium
chloride
(GdC13), terbium chloride (TbC13), magnesium sulfate, alum, magnesium
chloride, mono-,
di-, tri-basic sodium or potassium salts of phosphoric acid (e.g., inorganic
phosphates),
salts of hydrochloric acid (e.g., inorganic chlorides), sodium carbonate,
sodium bisulfate,
and sodium bicarbonate. Furthermore, in particular embodiments, suitable
organic salts
645 useful as sweet taste improving additives include, but are not limited to,
choline chloride,
alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt,
gluconic acid
sodium salt (sodium gluconate), gluconic acid potassium salt (potassium
gluconate),
guanidine HC1, glucosamine HC1, monosodium glutamate (MSG), adenosine
monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate), and
sodium
650 tartrate (dihydrate).
[0073] Suitable organic acid salt additives include, but are not limited to,
sodium,
calcium, potassium, and magnesium salts of all organic acids, such as salts of
citric acid,
malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate),
alginic acid (e.g.,
sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g.,
sodium
655 benzoate or potassium benzoate), and adipic acid. The examples of the
organic acid salt
additives described optionally may be substituted with one or more of the
following
moieties selected from the group consisting of hydrogen, alkyl, alkenyl,
alkynyl, halo,
haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives,
alkylamino,
dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyan, sulfo, thiol, imine,
sulfonyl,
660 sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl,
phosphinyl,
phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino,
carbamyl,
phospho, phosphonato, and any other viable functional group, provided the
substituted
organic acid salt additive functions to improve the sweet taste of the at
least one natural
and/or synthetic high-potency sweetener.
665 E. Other Sweet Taste Improving Compositions
[0074] Particular embodiments of the sweetener compositions provided herein
optionally may comprise sweet taste improving compositions other than the
inorganic salts
described hereinabove. As used herein, the phrase "sweet taste improving
composition"
includes any composition which imparts a more sugar-like temporal profile or
sugar-like
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670 flavor profile or both to an NCS. Examples of sweet taste improving
compositions
include, but are not limited to, carbohydrates, polyols, amino acids, and
other sweet taste
improving taste additives imparting such sugar-like characteristics.
[0075] In one embodiment, a single sweet taste improving composition may be
used in combination with a single natural and/or synthetic high-potency
sweetener and at
675 least one salt and at least one salty taste inhibitor. In another
embodiment of the present
invention, a single sweet taste improving composition may be used in
combination with
one or more natural and/or synthetic high-potency sweeteners and at least one
salt and at
least one salty taste inhibitor. In yet another embodiment, one or more sweet
taste
improving compositions may be used in combination with a single natural and/or
synthetic
680 high-potency sweetener and at least one salt and at least one salty taste
inhibitor. In a
further embodiment, there may be a plurality of sweet taste improving
combinations used
in combination with one or more natural and/or synthetic high-potency
sweeteners and at
least one salt and at least one salty taste inhibitor.
[0076] As used herein, the term "carbohydrate" generally refers to aldehyde or
685 ketone compounds substituted with multiple hydroxyl groups, of the general
formula
(CH2O),,, wherein n is 3-30, as well as their oligomers and polymers. The
carbohydrates
of the present invention can, in addition, be substituted or deoxygenated at
one or more
positions. Carbohydrates, as used herein, encompass unmodified carbohydrates,
carbohydrate derivatives, substituted carbohydrates, and modified
carbohydrates. As used
690 herein, the phrases "carbohydrate derivatives", "substituted
carbohydrate", and "modified
carbohydrates" are synonymous. Modified carbohydrate means any carbohydrate
wherein
at least one atom has been added, removed, substituted, or combinations
thereof. Thus,
carbohydrate derivatives or substituted carbohydrates include substituted and
unsubstituted monosaccharides, disaccharides, oligosaccharides, and
polysaccharides. The
695 carbohydrate derivatives or substituted carbohydrates optionally can be
deoxygenated at
any corresponding C-position, and/or substituted with one or more moieties
such as
hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl
derivatives,
alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyan, sulfo,
mercapto,
imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido,
phosphonyl,
700 phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino,
hydrazino, carbamyl,
phospho, phosphonato, or any other viable group provided the carbohydrate
derivative or
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substituted carbohydrate functions to improve the sweet taste of the sweetener
composition.
[0077] Non-limiting examples of carbohydrates in embodiments of this invention
705 include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-
cyclodextrin, f3-
cyclodextrin, and y-cyclodextrin), maltodextrin (including resistant
maltodextrins such as
Fibersol-2TM), dextran, sucrose, glucose, ribulose, fructose, threose,
arabinose, xylose,
lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar,
isotrehalose,
neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose,
idose, talose,
710 erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin,
glucosamine,
mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone,
abequose,
galactosamine, beet oligosaccharides, isomalto-oligosaccharides (isomaltose,
isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose,
xylobiose and the
like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and
the like),
715 sorbose, nigero-oligosaccharides, fructooligosaccharides (kestose, nystose
and the like),
maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,
maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,
melibiose, raffinose,
rhamnose, ribose, isomerized liquid sugars such as high fructose cornstarch
syrup (e.g.,
HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and
glucose
720 syrup. Additionally, the carbohydrates as used herein may be in either the
D- or L-
configuration.
[0078] The term "polyol", as used herein, refers to a molecule that contains
more
than one hydroxyl group. A polyol may be a diol, triol, or a tetraol which
contain 2, 3, and
4 hydroxyl groups, respectively. A polyol also may contain more than four
hydroxyl
725 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.
730 [0079] Non-limiting examples of sweet taste improving polyol additives in
embodiments of this invention include erythritol, maltitol, mannitol,
sorbitol, lactitol,
xylitol, inositol, isomalt, propylene glycol, glycerol (glycerine), threitol,
galactitol,
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reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced
gentio-
oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar
alcohols or any
735 other carbohydrates capable of being reduced which do not adversely affect
the taste of the
sweetener composition.
[0080] Suitable sweet taste improving amino acid additives for use in
embodiments of this invention include, but are not limited to, aspartic acid,
arginine,
glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine,
alanine, valine,
740 tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine,
ornithine, methionine,
carnitine, aminobutyric acid (alpha-, beta-, or gamma- isomers), glutamine,
hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as
sodium or
potassium salts or acid salts. The sweet taste improving amino acid additives
also may be
in the D- or L- configuration and in the mono-, di-, or tri- form of the same
or different
745 amino acids. Additionally, the amino acids may be a-, (3-, y-, 6-, and r,-
isomers if
appropriate. Combinations of the foregoing amino acids and their corresponding
salts
(e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline
earth metal
salts thereof, or acid salts) also are suitable sweet taste improving
additives in
embodiments of this invention. The amino acids may be natural or synthetic.
The amino
750 acids also may be modified. Modified amino acid refers to any amino acid
wherein at
least one atom has been added, removed, substituted, or combinations thereof
(e.g., N-
alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting
examples of
modified amino acids include amino acid derivatives such as trimethyl glycine,
N-methyl-
glycine, and N-methyl-alanine. As used herein, amino acids encompass both
modified and
755 unmodified amino acids. As used herein, modified amino acid also may
encompass
peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and
pentapeptides)
such as glutathione and L-alanyl-L-glutamine.
[0081] Suitable sweet taste improving polyamino acid additives include poly-L-
aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-E-lysine), poly-
L-omithine
760 (e.g., poly-L-a-omithine or poly-L-y-omithine), poly-L-arginine, other
polymeric forms of
amino acids, and salt forms thereof (e.g., magnesium, calcium, potassium, or
sodium salts
such as L-glutamic acid mono sodium salt). The sweet taste improving polyamino
acid
additives also may be in the D- or L- configuration. Additionally, the
polyamino acids
may be a-, (3-, y-, 6-, and r,- isomers if appropriate. Combinations of the
foregoing
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765 polyamino acids and their corresponding salts (e.g., sodium, potassium,
calcium,
magnesium salts or other alkali or alkaline earth metal salts thereof or acid
salts) also are
suitable sweet taste improving additives in embodiments of this invention. The
polyamino
acids described herein also may comprise co-polymers of different amino acids.
The
polyamino acids may be natural or synthetic. The polyamino acids also may be
modified,
770 such that at least one atom has been added, removed, substituted, or
combinations thereof
(e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein,
polyamino acids
encompass both modified and unmodified polyamino acids. In accordance with
particular
embodiments, modified polyamino acids include, but are not limited to
polyamino acids of
various molecular weights (MW), such as poly-L-a-lysine with a MW of 1,500, MW
of
775 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.
[0082] Suitable sweet taste improving sugar acid additives for use in
embodiments
of this invention include, but are not limited to, aldonic, uronic, aldaric,
alginic, gluconic,
glucuronic, glucaric, galactaric, galacturonic, and their salts (e.g., sodium,
potassium,
calcium, magnesium salts or other physiologically acceptable salts), and
combinations
780 thereof.
[0083] Suitable sweet taste improving nucleotide additives for use in
embodiments
of this invention include, but are not limited to, inosine monophosphate
(IMP), guanosine
monophosphate (GMP), adenosine monophosphate (AMP), cytosine monophosphate
(CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate,
785 adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine
triphosphate,
guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil
triphosphate,
and their alkali or alkaline earth metal salts, and combinations thereof. The
nucleotides
described herein also may comprise nucleotide-related additives, such as
nucleosides or
nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
790 [0084] Suitable sweet taste improving organic acid additives include any
compound which comprises a -COOH moiety. Suitable sweet taste improving
organic
acid additives for use in embodiments of this invention include, but are not
limited to, C2-
C30 carboxylic acids, substituted hydroxyl Cl-C30 carboxylic acids, benzoic
acid,
substituted benzoic acids (e.g. 2,4-dihydroxybenzoic acid), substituted
cinnamic acids,
795 hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexyl
carboxylic acids,
tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid,
glucoheptonic acids, adipic
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acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic,
fumaric, and tartaric
acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic
acid, creatine,
glucosamine hydrochloride, glucono delta lactone, caffeic acid, bile acids,
acetic acid,
800 ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, and their
alkali or alkaline
earth metal salt derivatives thereof. In addition, the sweet taste improving
organic acid
additives also may be in either the D- or L- configuration.
[0085] Suitable sweet taste improving organic acid salt additives include, but
are
not limited to, sodium, calcium, potassium, and magnesium salts of all organic
acids, such
805 as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic
acid (e.g., sodium
lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium
ascorbate),
benzoic acid (e.g., sodium benzoate or potassium benzoate), and adipic acid.
The
examples of the sweet taste improving organic acid salt additives described
optionally may
be substituted with one or more of the following moieties selected from the
group
810 consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl,
carboxyl, acyl, acyloxy,
amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino,
alkoxy,
aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl,
sulfamyl,
carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino,
thioester,
thioether, anhydride, oximino, hydrazino, carbamyl, phospho, phosphonato, and
any other
815 viable group, provided the substituted organic acid salt additive
functions to improve the
sweet taste of the sweetener composition.
[0086] Suitable sweet taste improving inorganic acid additives for use in
embodiments of this invention include, but are not limited to, phosphoric
acid,
phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid,
carbonic acid,
820 sodium dihydrogen phosphate, and their corresponding alkali or alkaline
earth metal salts
thereof.
[0087] Suitable sweet taste improving bitter compound additives for use in
embodiments of this invention include, but are not limited to, caffeine,
quinine, urea, bitter
orange oil, naringin, quassia, and salts thereof.
825 [0088] Suitable sweet taste improving flavorant and flavoring ingredient
additives
for use in embodiments of this invention may include, but are not limited to,
vanillin,
vanilla extract, mango extract, cinnamon, citrus, coconut, ginger,
viridiflorol, almond,
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menthol (including menthol without mint), grape skin extract, and grape seed
extract.
"Flavorant" and "flavoring ingredient" are synonymous, and include natural or
synthetic
830 substances or combinations thereof. Flavorants also include any other
substance which
imparts flavor, and may include natural or non-natural (synthetic) substances
which are
safe for human or animals when used in a generally accepted range. Non-
limiting
examples of proprietary flavorants may include DohlerTM Natural Flavoring
Sweetness
Enhancer K14323 (DohlerTM, Darmstadt, Germany), SymriseTM Natural Flavor Mask
for
835 Sweeteners 161453 and 164126 (Symrise, HolzmindenTM, Germany), Natural
AdvantageTM Bitterness Blockers 1, 2, 9 and 10 (Natural AdvantageTM, Freehold,
New
Jersey, U.S.A.), and SucramaskTM (Creative Research Management, Stockton,
California,
U.S.A.).
[0089] Suitable sweet taste improving polymer additives for use in embodiments
840 of this invention may include, but are not limited to, chitosan, pectin,
pectic, pectinic,
polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts
thereof (e.g.,
gum acacia senegal (FibergumTM), gum acacia seyal, carageenan), poly-L-lysine
(e.g.,
poly-L-a-lysine or poly-L-E-lysine), poly-L-ornithine (e.g., poly-L-a-
ornithine or poly-L-
y-ornithine), polyarginine, polypropylene glycol, polyethylene glycol,
poly(ethylene
845 glycol methyl ether), polyaspartic acid, polyglutamic acid,
polyethyleneimine, alginic
acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate
(SHMP) and
its salts, and sodium polyethyleneglycolalginate and other cationic and
anionic polymers.
[0090] Suitable sweet taste improving protein or protein hydrolysate additives
for
use in embodiments of this invention include, but are not limited to, bovine
serum albumin
850 (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,
855 glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine,
proline, tyrosine,
hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed
collagen (e.g.,
hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen
hydrolysate).
[0091] Suitable sweet taste improving surfactant additives for use in
embodiments
of this invention include, but are not limited to, polysorbates (e.g.,
polyoxyethylene
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860 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,
865 sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate
esters, sucrose
palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.
[0092] Suitable sweet taste improving flavonoid additives for use in
embodiments
of this invention generally are classified as flavonols, flavones, flavanones,
flavan-3-ols,
isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives
include
870 catechins (e.g., green tea extracts such as PolyphenonTM 60, PolyphenonTM
30, and
PolyphenonTM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g.,
enzyme
modified rutin SanmelinTM AO (San-Ei Gen F.F.I., Inc., Osaka, Japan)),
neohesperidin,
naringin, and the like.
[0093] Suitable sweet taste improving alcohol additives for use in embodiments
of
875 this invention include, but are not limited to, ethanol.
[0094] Suitable sweet taste improving astringent compound additives include,
but
are not limited to, tannic acid, europium chloride (EuC13), gadolinium
chloride (GdC13),
terbium chloride (TbC13), alum, tannic acid, and polyphenols (e.g., tea
polyphenols).
[0095] Suitable sweet taste improving vitamins include nicotinamide (Vitamin
B3)
880 and pyridoxal hydrochloride (Vitamin B6).
[0096] The sweet taste improving compositions also may comprise other natural
and/or synthetic high-potency sweeteners. For example, wherein the sweetener
composition comprises at least one NHPS, the at least one sweet taste
improving
composition may comprise a synthetic high-potency sweetener, non-limiting
examples of
885 which include sucralose, potassium acesulfame, aspartame, alitame,
saccharin,
neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-
methoxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-
hydroxy-4-
methoxyphenyl)-3-methylbutyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, N-
[3-(3-
methoxy-4-hydroxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester,
salts
890 thereof, and the like.The sweet taste improving compositions also may be
in salt form
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which may be obtained using standard procedures well known in the art. The
term "salt"
also refers to complexes that retain the desired chemical activity of the
sweet taste
improving compositions of the present invention and are safe for human or
animal
consumption in a generally acceptable range. Alkali metal (for example, sodium
or
895 potassium) or alkaline earth metal (for example, calcium or magnesium)
salts also can be
made. Salts also may include combinations of alkali and alkaline earth metals.
Non-
limiting examples of such salts are (a) acid addition salts formed with
inorganic acids and
salts formed with organic acids; (b) base addition salts formed with metal
cations such as
calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel,
cadmium,
900 sodium, potassium, and the like, or with a cation formed from ammonia, N,N-
dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or
ethylenediamine; or (c)
combinations of (a) and (b). Thus, any salt forms which may be derived from
the sweet
taste improving compositions may be used with the embodiments of the present
invention
as long as the salts of the sweet taste improving additives do not adversely
affect the taste
905 of the sweetener compositions or the orally ingestible compositions
comprising the
sweetener compositions. The salt forms of the additives can be added to the
sweetener
compositions in the same amounts as their acid or base forms.
[0097] In particular embodiments, suitable sweet taste improving inorganic
salts
useful as sweet taste improving additives include, but are not limited to,
sodium chloride,
910 potassium chloride, sodium sulfate, potassium citrate, europium chloride
(EuC13),
gadolinium chloride (GdC13), terbium chloride (TbC13), magnesium sulfate,
alum,
magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of
phosphoric acid
(e.g., inorganic phosphates), salts of hydrochloric acid (e.g., inorganic
chlorides), sodium
carbonate, sodium bisulfate, and sodium bicarbonate. Furthermore, in
particular
915 embodiments, suitable organic salts useful as sweet taste improving
additives include, but
are not limited to, choline chloride, alginic acid sodium salt (sodium
alginate),
glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium gluconate),
gluconic
acid potassium salt (potassium gluconate), guanidine HC1, glucosamine HC1,
monosodium
glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium
920 tartrate (monohydrate), and sodium tartrate (dihydrate).
[0098] Those of ordinary skill in the art will appreciate that the optional
sweet
taste improving compositions may comprise any combination of sweet taste
improving
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compositions. Such combinations are disclosed in more detail in co-pending
U.S. Patent
Application Nos. 11/,561,148 and 11/561,158 filed on November 17, 2006, the
disclosures
925 of which are incorporated herein by reference in their entirety. In
particular embodiments,
the sweetener compositions comprising at least one sweetener, at least one
salt, and at
least one salt inhibitor may further comprise other sweet taste improving
compositions,
non-limiting examples of which include:
1. at least one carbohydrate;
930 2. at least one polyol;
3. at least one amino acid;
4. at least one other sweet taste improving additive;
5. at least one polyol, at least one amino acid, and at least one other sweet
taste improving additive;
935 6. at least one carbohydrate, and at least one polyol;
7. at least one carbohydrate, and at least one amino acid;
8. at least one carbohydrate, and at least one other sweet taste improving
additive;
9. at least one polyol, and at least one amino acid;
940 10. at least one polyol, and at least one other sweet taste improving
additive;
11. at least one amino acid, and at least one other sweet taste improving
additive;
12. at least one carbohydrate, at least one polyol, and at least one amino
945 acid;
13. at least one carbohydrate, at least one polyol, and at least one other
sweet taste improving additive;
14. at least one polyol, at least one amino acid, and at least one other sweet
taste improving additive; and
950 15. at least one carbohydrate, at least one amino acid, and at least one
other
sweet taste improving additive.
[0099] These fifteen major combinations further may be broken down into
further
combinations in order to improve the overall taste of the sweetener
composition or the
orally ingestible compositions comprising the sweetener composition.
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955 [00100] As explained above, sweet taste improving compositions other than
the at
least one salt may be selected from the group consisting of polyols,
carbohydrates, amino
acids, other sweet taste improving additives, and combinations thereof. Non-
limiting
examples of sweet taste improving compositions that may be used in addition to
the at
least one salt may include combinations of sweet taste improving compositions,
including:
960 i. at least one polyol, at least one carbohydrate, at least one amino
acid, and at
least one other sweet taste improving additive;
ii. at least one polyol, at least one carbohydrate, and at least one other
sweet
taste improving additive;
iii. at least one polyol and at least one other sweet taste improving
additive;
965 iv. at least one polyol and at least one carbohydrate;
v. at least one carbohydrate and at least one other sweet taste improving
additive;
vi. at least one polyol and at least one amino acid;
vii. at least one carbohydrate and at least one amino acid;
970 viii. at least one amino acid and at least one other sweet taste improving
additive.
[00101] Other combinations of sweet taste improving compositions that may be
used in combination with the at least one salt in accordance with embodiments
of this
975 invention include:
1. at least one polyol, at least one carbohydrate, and at least one amino
acid;
2. at least one polyol, at least one carbohydrate, and at least one polyamino
acid;
3. at least one polyol, at least one carbohydrate, and at least one sugar
acid;
4. at least one polyol, at least one carbohydrate, and at least one
nucleotide;
980 5. at least one polyol, at least one carbohydrate, and at least one
organic acid;
6. at least one polyol, at least one carbohydrate, and at least one inorganic
acid;
7. at least one polyol, at least one carbohydrate, and at least one bitter
compound;
8. at least one polyol, at least one carbohydrate, and at least one flavorant
or
flavoring ingredient;
985 9. at least one polyol, at least one carbohydrate, and at least one
polymer;
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10. at least one polyol, at least one carbohydrate, and at least one protein
or protein
hydrolysate or protein or protein hydrolysate with low molecular weight amino
acid;
11. at least one polyol, at least one carbohydrate, and at least one
surfactant;
990 12. at least one polyol, at least one carbohydrate, and at least one
flavonoid;
13. at least one polyol, at least one carbohydrate, and at least one alcohol;
14. at least one polyol, at least one carbohydrate, and at least one
emulsifier;
15. at least one polyol, at least one carbohydrate, and at least one amino
acid, and
at least one other sweet taste improving additive;
995 16. at least one polyol, at least one carbohydrate, and at least one
polyamino acid,
and at least one other sweet taste improving additive;
17. at least one polyol, at least one carbohydrate, and at least one sugar
acid, and at
least one other sweet taste improving additive;
18. at least one polyol, at least one carbohydrate, and at least one
nucleotide, and at
1000 least one other sweet taste improving additive;
19. at least one polyol, at least one carbohydrate, and at least one organic
acid, and
at least one other sweet taste improving additive;
20. at least one polyol, at least one carbohydrate, and at least one inorganic
acid,
and at least one other sweet taste improving additive;
1005 21. at least one polyol, at least one carbohydrate, and at least one
bitter compound,
and at least one other sweet taste improving additive;
22. at least one polyol, at least one carbohydrate, and at least one flavorant
or
flavoring ingredient, and at least one other sweet taste improving additive;
23. at least one polyol, at least one carbohydrate, and at least one polymer,
and at
1010 least one other sweet taste improving additive;
24. at least one polyol, at least one carbohydrate, and at least one protein
or protein
hydrolysate, and at least one other sweet taste improving additive;
25. at least one polyol, at least one carbohydrate, and at least one
surfactant, and at
least one other sweet taste improving additive;
1015 26. at least one polyol, at least one carbohydrate, and at least one
flavonoid, and at
least one other sweet taste improving additive;
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27. at least one polyol, at least one carbohydrate, and at least one alcohol,
and at
least one other sweet taste improving additive;
28. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
1020 least one polyamino acid;
29. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, and at least one sugar acid;
30. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, and at least one nucleotide;
1025 31. at least one polyol, at least one carbohydrate, at least one amino
acid, at least
one polyamino acid, at least one sugar acid, at least one nucleotide, and at
least
one organic acid;
32. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
1030 organic acid, and at least one inorganic acid;
33. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
organic acid, at least one inorganic acid, and at least one bitter compound;
34. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
1035 one polyamino acid, at least one sugar acid, at least one nucleotide, at
least one
organic acid, at least one inorganic acid, at least one bitter compound, and
at
least one polymer;
35. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
1040 organic acid, at least one inorganic acid, at least one bitter compound,
at least
one polymer, and at least one protein or protein hydrolysate;
36. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
organic acid, at least one inorganic acid, at least one bitter compound, at
least
1045 one polymer, at least one protein or protein hydrolysate, and at least
one
surfactant;
37. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
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organic acid, at least one inorganic acid, at least one bitter compound, at
least
1050 one polymer, at least one protein or protein hydrolysate, at least one
surfactant,
and at least one flavonoid;
38. at least one polyol, at least one carbohydrate, at least one amino acid,
at least
one polyamino acid, at least one sugar acid, at least one nucleotide, at least
one
organic acid, at least one inorganic acid, at least one bitter compound, at
least
1055 one polymer, at least one protein or protein hydrolysate, at least one
surfactant,
at least one flavonoid, and at least one alcohol;
39. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one sugar acid;
40. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
1060 least one nucleotide;
41. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one organic acid;
42. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one inorganic acid;
1065 43. at least one polyol, at least one carbohydrate, at least one amino
acid, and at
least one bitter compound;
44. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one polymer;
45. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
1070 least one protein or protein hydrolysate;
46. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one surfactant;
47. at least one polyol, at least one carbohydrate, at least one amino acid,
and at
least one flavonoid;
1075 48. at least one polyol, at least one carbohydrate, at least one amino
acid, and at
least one alcohol;
49. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one sugar acid;
50. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
1080 at least one nucleotide;
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51. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one organic acid;
52. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one inorganic acid;
1085 53. at least one polyol, at least one carbohydrate, at least one
polyamino acid, and
at least one bitter compound;
54. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one polymer;
55. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
1090 at least one protein or protein hydrolysate;
56. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one surfactant;
57. at least one polyol, at least one carbohydrate, at least one polyamino
acid, and
at least one flavonoid;
1095 58. at least one polyol, at least one carbohydrate, at least one
polyamino acid, and
at least one alcohol;
59. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one nucleotide;
60. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
1100 least one organic acid;
61. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one inorganic acid;
62. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one bitter compound;
1105 63. at least one polyol, at least one carbohydrate, at least one sugar
acid, and at
least one polymer;
64. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one protein or protein hydrolysate;
65. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
1110 least one surfactant;
66. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one flavonoid;
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67. at least one polyol, at least one carbohydrate, at least one sugar acid,
and at
least one alcohol;
1115 68. at least one polyol, at least one carbohydrate, at least one
nucleotide, and at
least one organic acid;
69. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
least one inorganic acid;
70. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
1120 least one bitter compound;
71. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
least one polymer;
72. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
least one protein or protein hydrolysate;
1125 73. at least one polyol, at least one carbohydrate, at least one
nucleotide, and at
least one surfactant;
74. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
least one flavonoid;
75. at least one polyol, at least one carbohydrate, at least one nucleotide,
and at
1130 least one alcohol;
76. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
least one inorganic acid;
77. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
least one bitter compound;
1135 78. at least one polyol, at least one carbohydrate, at least one organic
acid, and at
least one polymer;
79. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
least one protein or protein hydrolysate;
80. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
1140 least one surfactant;
81. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
least one flavonoid;
82. at least one polyol, at least one carbohydrate, at least one organic acid,
and at
least one alcohol;
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1145 83. at least one polyol, at least one carbohydrate, at least one
inorganic acid, and at
least one bitter compound;
84. at least one polyol, at least one carbohydrate, at least one inorganic
acid, and at
least one polymer;
85. at least one polyol, at least one carbohydrate, at least one inorganic
acid, and at
1150 least one protein or protein hydrolysate;
86. at least one polyol, at least one carbohydrate, at least one inorganic
acid, and at
least one surfactant;
87. at least one polyol, at least one carbohydrate, at least one inorganic
acid, and at
least one flavonoid;
1155 88. at least one polyol, at least one carbohydrate, at least one
inorganic acid, and at
least one alcohol;
89. at least one polyol, at least one carbohydrate, at least one bitter
compound, and
at least one polymer;
90. at least one polyol, at least one carbohydrate, at least one bitter
compound, and
1160 at least one protein or protein hydrolysate;
91. at least one polyol, at least one carbohydrate, at least one bitter
compound, and
at least one surfactant;
92. at least one polyol, at least one carbohydrate, at least one bitter
compound, and
at least one flavonoid;
1165 93. at least one polyol, at least one carbohydrate, at least one bitter
compound, and
at least one alcohol;
94. at least one polyol, at least one carbohydrate, at least one polymer, and
at least
one protein or protein hydrolysate;
95. at least one polyol, at least one carbohydrate, at least one polymer, and
at least
1170 one surfactant;
96. at least one polyol, at least one carbohydrate, at least one polymer, and
at least
one flavonoid;
97. at least one polyol, at least one carbohydrate, at least one polymer, and
at least
one alcohol;
1175 98. at least one polyol, at least one carbohydrate, at least one protein
or protein
hydrolysate, and at least one surfactant;
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99. at least one polyol, at least one carbohydrate, at least one protein or
protein
hydrolysate, and at least one flavonoid;
100. at least one polyol, at least one carbohydrate, at least one surfactant,
and at
1180 least one flavonoid;
101. at least one polyol, at least one carbohydrate, at least one surfactant,
and at
least one alcohol; and
102. at least one polyol, at least one carbohydrate, at least one flavonoid,
and at least
one alcohol.
1185
[00102] Other combinations of sweet taste improving compositions that may be
used in combination with the at least one salt in accordance with embodiments
of this
invention include:
1. at least one polyol and at least one amino acid;
1190 2. at least one polyol and at least one polyamino acid;
3. at least one polyol and at least one sugar acid;
4. at least one polyol and at least one nucleotide;
5. at least one polyol and at least one organic acid;
6. at least one polyol and at least one inorganic acid;
1195 7. at least one polyol and at least one bitter compound;
8. at least one polyol and at least one flavorant or flavoring ingredient;
9. at least one polyol and at least one polymer;
10. at least one polyol and at least one protein or protein hydrolysate;
11. at least one polyol and at least one surfactant;
1200 12. at least one polyol and at least one flavonoid;
13. at least one polyol and at least one alcohol;
14. at least one polyol and at least one emulsifier;
15. at least one polyol and at least one protein or protein hydrolysate or
mixture of
low molecular weight amino acids;
1205 16. at least one polyol, at least one amino acid, and at least one other
sweet taste
improving additive;
17. at least one polyol, at least one polyamino acid, and at least one other
sweet
taste improving additive;
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18. at least one polyol, at least one sugar acid, and at least one other sweet
taste
1210 improving additive;
19. at least one polyol, at least one nucleotide, and at least one other sweet
taste
improving additive;
20. at least one polyol, at least one organic acid, and at least one other
sweet taste
improving additive;
1215 21. at least one polyol, at least one inorganic acid, and at least one
other sweet taste
improving additive;
22. at least one polyol, at least one bitter compound, and at least one other
sweet
taste improving additive;
23. at least one polyol, at least one flavorant or flavoring ingredient, and
at least
1220 one other sweet taste improving additive;
24. at least one polyol, at least one polymer, and at least one other sweet
taste
improving additive;
25. at least one polyol, at least one protein or protein hydrolysate, and at
least one
other sweet taste improving additive;
1225 26. at least one polyol, at least one surfactant, and at least one other
sweet taste
improving additive;
27. at least one polyol, at least one flavonoid, and at least one other sweet
taste
improving additive;
28. at least one polyol, at least one alcohol, and at least one other sweet
taste
1230 improving additive;
29. at least one polyol, at least one amino acid, and at least one polyamino
acid;
30. at least one polyol, at least one amino acid, at least one polyamino acid,
and at
least one sugar acid;
31. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
1235 one sugar acid, and at least one nucleotide;
32. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
one sugar acid, at least one nucleotide, and at least one organic acid;
33. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
one sugar acid, at least one nucleotide, at least one organic acid, and at
least
1240 one inorganic acid;
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34. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
one sugar acid, at least one nucleotide, at least one organic acid, at least
one
inorganic acid, and at least one bitter compound;
35. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
1245 one sugar acid, at least one nucleotide, at least one organic acid, at
least one
inorganic acid, at least one bitter compound, and at least one polymer;
36. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
one sugar acid, at least one nucleotide, at least one organic acid, at least
one
inorganic acid, at least one bitter compound, at least one polymer, and at
least
1250 one protein or protein hydrolysate;
37. at least one polyol, at least one amino acid, at least one polyamino acid,
at least
one sugar acid, at least one nucleotide, at least one organic acid, at least
one
inorganic acid, at least one bitter compound, at least one polymer, at least
one
protein or protein hydrolysate, and at least one surfactant;
1255 38. at least one polyol, at least one amino acid, at least one polyamino
acid, at least
one sugar acid, at least one nucleotide, at least one organic acid, at least
one
inorganic acid, at least one bitter compound, at least one polymer, at least
one
protein or protein hydrolysate, at least one surfactant, and at least one
flavonoid;
1260 39. at least one polyol, at least one amino acid, at least one polyamino
acid, at least
one sugar acid, at least one nucleotide, at least one organic acid, at least
one
inorganic acid, at least one bitter compound, at least one polymer, at least
one
protein or protein hydrolysate, at least one surfactant, at least one
flavonoid,
and at least one alcohol;
1265 40. at least one polyol, at least one amino acid, and at least one sugar
acid;
41. at least one polyol, at least one amino acid, and at least one nucleotide;
42. at least one polyol, at least one amino acid, and at least one organic
acid;
43. at least one polyol, at least one amino acid, and at least one inorganic
acid;
44. at least one polyol, at least one amino acid, and at least one bitter
compound;
1270 45. at least one polyol, at least one amino acid, and at least one
polymer;
46. at least one polyol, at least one amino acid, and at least one protein or
protein
hydrolysate;
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47. at least one polyol, at least one amino acid, and at least one surfactant;
48. at least one polyol, at least one amino acid, and at least one flavonoid;
1275 49. at least one polyol, at least one amino acid, and at least one
alcohol;
50. at least one polyol, at least one polyamino acid, and at least one sugar
acid;
51. at least one polyol, at least one polyamino acid, and at least one
nucleotide;
52. at least one polyol, at least one polyamino acid, and at least one organic
acid;
53. at least one polyol, at least one polyamino acid, and at least one
inorganic acid;
1280 54. at least one polyol, at least one polyamino acid, and at least one
bitter
compound;
55. at least one polyol, at least one polyamino acid, and at least one
polymer;
56. at least one polyol, at least one polyamino acid, and at least one protein
or
protein hydrolysate;
1285 57. at least one polyol, at least one polyamino acid, and at least one
surfactant;
58. at least one polyol, at least one polyamino acid, and at least one
flavonoid;
59. at least one polyol, at least one polyamino acid, and at least one
alcohol;
60. at least one polyol, at least one sugar acid, and at least one nucleotide;
61. at least one polyol, at least one sugar acid, and at least one organic
acid;
1290 62. at least one polyol, at least one sugar acid, and at least one
inorganic acid;
63. at least one polyol, at least one sugar acid, and at least one bitter
compound;
64. at least one polyol, at least one sugar acid, and at least one polymer;
65. at least one polyol, at least one sugar acid, and at least one protein or
protein
hydrolysate;
1295 66. at least one polyol, at least one sugar acid, and at least one
surfactant;
67. at least one polyol, at least one sugar acid, and at least one flavonoid;
68. at least one polyol, at least one sugar acid, and at least one alcohol;
69. at least one polyol, at least one nucleotide, and at least one organic
acid;
70. at least one polyol, at least one nucleotide, and at least one inorganic
acid;
1300 71. at least one polyol, at least one nucleotide, and at least one bitter
compound;
72. at least one polyol, at least one nucleotide, and at least one polymer;
73. at least one polyol, at least one nucleotide, and at least one protein or
protein
hydrolysate;
74. at least one polyol, at least one nucleotide, and at least one surfactant;
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1305 75. at least one polyol, at least one nucleotide, and at least one
flavonoid;
76. at least one polyol, at least one nucleotide, and at least one alcohol;
77. at least one polyol, at least one organic acid, and at least one inorganic
acid;
78. at least one polyol, at least one organic acid, and at least one bitter
compound;
79. at least one polyol, at least one organic acid, and at least one polymer;
1310 80. at least one polyol, at least one organic acid, and at least one
protein or protein
hydrolysate;
81. at least one polyol, at least one organic acid, and at least one
surfactant;
82. at least one polyol, at least one organic acid, and at least one
flavonoid;
83. at least one polyol, at least one organic acid, and at least one alcohol;
1315 84. at least one polyol, at least one inorganic acid, and at least one
bitter
compound;
85. at least one polyol, at least one inorganic acid, and at least one
polymer;
86. at least one polyol, at least one inorganic acid, and at least one protein
or
protein hydrolysate;
1320 87. at least one polyol, at least one inorganic acid, and at least one
surfactant;
88. at least one polyol, at least one inorganic acid, and at least one
flavonoid;
89. at least one polyol, at least one inorganic acid, and at least one
alcohol;
90. at least one polyol, at least one bitter compound, and at least one
polymer;
91. at least one polyol, at least one bitter compound, and at least one
protein or
1325 protein hydrolysate;
92. at least one polyol, at least one bitter compound, and at least one
surfactant;
93. at least one polyol, at least one bitter compound, and at least one
flavonoid;
94. at least one polyol, at least one bitter compound, and at least one
alcohol;
95. at least one polyol, at least one polymer, and at least one protein or
protein
1330 hydrolysate;
96. at least one polyol, at least one polymer, and at least one surfactant;
97. at least one polyol, at least one polymer, and at least one flavonoid;
98. at least one polyol, at least one polymer, and at least one alcohol;
99. at least one polyol, at least one protein or protein hydrolysate, and at
least one
1335 surfactant;
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100. at least one polyol, at least one protein or protein hydrolysate, and at
least one
flavonoid;
101. at least one polyol, at least one surfactant, and at least one flavonoid;
102. at least one polyol, at least one surfactant, and at least one alcohol;
1340 103. at least one polyol, at least one flavonoid, and at least one
alcohol;
104. at least one sweet taste improving additive and erythritol;
105. at least one sweet taste improving additive and maltitol;
106. at least one sweet taste improving additive and mannitol;
107. at least one sweet taste improving additive and sorbitol;
1345 108. at least one sweet taste improving additive and lactitol;
109. at least one sweet taste improving additive and xylitol;
110. at least one sweet taste improving additive and isomalt;
111. at least one sweet taste improving additive and propylene glycol;
112. at least one sweet taste improving additive and glycerol;
1350 113. at least one sweet taste improving additive and isomaltulose;
114. at least one sweet taste improving additive and reduced isomalto-
oligosaccharides;
115. at least one sweet taste improving additive and reduced xylo-
oligosaccharides;
116. at least one sweet taste improving additive and reduced gentio-
1355 oligosaccharides;
117. at least one sweet taste improving additive and reduced maltose syrup;
118. at least one sweet taste improving additive and reduced glucose syrup;
119. at least one sweet taste improving additive, erythritol, and at least one
other
polyol;
1360 120. at least one sweet taste improving additive, maltitol, and at least
one other
polyol;
121. at least one sweet taste improving additive, mannitol, and at least one
other
polyol;
122. at least one sweet taste improving additive, sorbitol, and at least one
other
1365 polyol;
123. at least one sweet taste improving additive, lactitol, and at least one
other
polyol;
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124. at least one sweet taste improving additive, xylitol, and at least one
other
polyol;
1370 125. at least one sweet taste improving additive, isomalt, and at least
one other
polyol;
126. at least one sweet taste improving additive, propylene glycol, and at
least one
other polyol;
127. at least one sweet taste improving additive, glycerol, and at least one
other
1375 polyol;
128. at least one sweet taste improving additive, reduced isomalto-
oligosaccharides,
and at least one other polyol;
129. at least one sweet taste improving additive, reduced xylo-
oligosaccharides, and
at least one other polyol;
1380 130. at least one sweet taste improving additive, reduced gentio-
oligosaccharides,
and at least one other polyol;
131. at least one sweet taste improving additive, reduced maltose syrup, and
at least
one other polyol; and
132. at least one sweet taste improving additive, reduced glucose syrup, and
at least
1385 one other polyol.
[00103] Other combinations of sweet taste improving compositions that may be
used in combination with at least one salt in accordance with embodiments of
this
invention include:
1390 1. at least one polyol and tagatose;
2. at least one polyol and trehalose;
3. at least one polyol and galactose;
4. at least one polyol and rhamnose;
5. at least one polyol and dextrin;
1395 6. at least one polyol and cyclodextrin;
7. at least one polyol and a-cyclodextrin, (3-cyclodextrin, or y-cyclodextrin;
8. at least one polyol and maltodextrin;
9. at least one polyol and dextran;
10. at least one polyol and sucrose;
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1400 11. at least one polyol and glucose;
12. at least one polyol and fructose;
13. at least one polyol and threose;
14. at least one polyol and arabinose;
15. at least one polyol and xylose;
1405 16. at least one polyol and lyxose;
17. at least one polyol and allose;
18. at least one polyol and altrose;
19. at least one polyol and mannose;
20. at least one polyol and idose;
1410 21. at least one polyol and talose;
22. at least one polyol and lactose;
23. at least one polyol and maltose;
24. at least one polyol and invert sugar;
25. at least one polyol and trehalose;
1415 26. at least one polyol and isotrehalose;
27. at least one polyol and neotrehalose;
28. at least one polyol and isomaltulose;
29. at least one polyol and galactose;
30. at least one polyol and beet oligosaccharides;
1420 31. at least one polyol and isomalto-oligosaccharides;
32. at least one polyol and isomaltose;
33. at least one polyol and isomaltotriose;
34. at least one polyol and panose;
35. at least one polyol and xylo-oligosaccharides;
1425 36. at least one polyol and xylotriose;
37. at least one polyol and xylobiose;
38. at least one polyol and gentio-oligoscaccharides;
39. at least one polyol and gentiobiose;
40. at least one polyol and gentiotriose;
1430 41. at least one polyol and gentiotetraose;
42. at least one polyol and sorbose;
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43. at least one polyol and nigero-oligosaccharides;
44. at least one polyol and fucose;
45. at least one polyol and fructooligosaccharides;
1435 46. at least one polyol and kestose;
47. at least one polyol and nystose;
48. at least one polyol and maltotetraol;
49. at least one polyol and maltotriol;
50. at least one polyol and malto-oligosaccharides;
1440 51. at least one polyol and maltotriose;
52. at least one polyol and maltotetraose;
53. at least one polyol and maltopentaose;
54. at least one polyol and maltohexaose;
55. at least one polyol and maltoheptaose;
1445 56. at least one polyol and lactulose;
57. at least one polyol and melibiose;
58. at least one polyol and raffinose;
59. at least one polyol and rhamnose;
60. at least one polyol and ribose;
1450 61. at least one polyol and isomerized liquid sugars;
62. at least one polyol and high fructose corn syrup (e.g. HFCS55,HFCS42, or
HFCS90) or starch syrup;
63. at least one polyol and coupling sugars;
64. at least one polyol and soybean oligosaccharides;
1455 65. at least one polyol and glucose syrup;
66. at least one polyol, tagatose, and at least one other carbohydrate;
67. at least one polyol, trehalose, and at least one other carbohydrate;
68. at least one polyol, galactose, and at least one other carbohydrate;
69. at least one polyol, rhamnose, and at least one other carbohydrate;
1460 70. at least one polyol, dextrin, and at least one other carbohydrate;
71. at least one polyol, cyclodextrin, and at least one other carbohydrate;
72. at least one polyol, (3-cyclodextrin, and at least one other carbohydrate;
73. at least one polyol, maltodextrin, and at least one other carbohydrate;
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74. at least one polyol, dextran, and at least one other carbohydrate;
1465 75. at least one polyol, sucrose, and at least one other carbohydrate;
76. at least one polyol, glucose, and at least one other carbohydrate;
77. at least one polyol, fructose, and at least one other carbohydrate;
78. at least one polyol, threose, and at least one other carbohydrate;
79. at least one polyol, arabinose, and at least one other carbohydrate;
1470 80. at least one polyol, xylose, and at least one other carbohydrate;
81. at least one polyol, lyxose, and at least one other carbohydrate;
82. at least one polyol, allose, and at least one other carbohydrate;
83. at least one polyol, altrose, and at least one other carbohydrate;
84. at least one polyol, mannose, and at least one other carbohydrate;
1475 85. at least one polyol, idose, and at least one other carbohydrate;
86. at least one polyol, talose, and at least one other carbohydrate;
87. at least one polyol, lactose, and at least one other carbohydrate;
88. at least one polyol, maltose, and at least one other carbohydrate;
89. at least one polyol, invert sugar, and at least one other carbohydrate;
1480 90. at least one polyol, trehalose, and at least one other carbohydrate;
91. at least one polyol, isotrehalose, and at least one other carbohydrate;
92. at least one polyol, neotrehalose, and at least one other carbohydrate;
93. at least one polyol, isomaltulose, and at least one other carbohydrate;
94. at least one polyol, galactose, and at least one other carbohydrate;
1485 95. at least one polyol, beet oligosaccharides, and at least one other
carbohydrate;
96. at least one polyol, isomalto-oligosaccharides, and at least one other
carbohydrate;
97. at least one polyol, isomaltose, and at least one other carbohydrate;
98. at least one polyol, isomaltotriose, and at least one other carbohydrate;
1490 99. at least one polyol, panose, and at least one other carbohydrate;
100. at least one polyol, xylo-oligosaccharides, and at least one other
carbohydrate;
101. at least one polyol, xylotriose, and at least one other carbohydrate;
102. at least one polyol, xylobiose, and at least one other carbohydrate;
103. at least one polyol, gentio-oligoscaccharides, and at least one other
1495 carbohydrate;
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104. at least one polyol, gentiobiose, and at least one other carbohydrate;
105. at least one polyol, gentiotriose, and at least one other carbohydrate;
106. at least one polyol, gentiotetraose, and at least one other carbohydrate;
107. at least one polyol, sorbose, and at least one other carbohydrate;
1500 108. at least one polyol, nigero-oligosaccharides, and at least one other
carbohydrate;
109. at least one polyol, fucose, and at least one other carbohydrate;
110. at least one polyol, fructooligosaccharides, and at least one other
carbohydrate;
111. at least one polyol, kestose, and at least one other carbohydrate;
1505 112. at least one polyol, nystose, and at least one other carbohydrate;
113. at least one polyol, maltotetraol, and at least one other carbohydrate;
114. at least one polyol, maltotriol, and at least one other carbohydrate;
115. at least one polyol, malto-oligosaccharides, and at least one other
carbohydrate;
116. at least one polyol, maltotriose, and at least one other carbohydrate;
1510 117. at least one polyol, maltotetraose, and at least one other
carbohydrate;
118. at least one polyol, maltopentaose, and at least one other carbohydrate;
119. at least one polyol, maltohexaose, and at least one other carbohydrate;
120. at least one polyol, maltoheptaose, and at least one other carbohydrate;
121. at least one polyol, lactulose, and at least one other carbohydrate;
1515 122. at least one polyol, melibiose, and at least one other carbohydrate;
123. at least one polyol, raffinose, and at least one other carbohydrate;
124. at least one polyol, rhamnose, and at least one other carbohydrate;
125. at least one polyol, ribose, and at least one other carbohydrate;
126. at least one polyol, isomerized liquid sugars, and at least one other
1520 carbohydrate;
127. at least one polyol, high fructose corn syrup (e.g. HFCS55, HFCS42, or
HFCS90) or starch syrup, and at least one other carbohydrate;
128. at least one polyol, coupling sugars, and at least one other
carbohydrate;
129. at least one polyol, soybean oligosaccharides, and at least one other
1525 carbohydrate;
130. at least one polyol, glucose syrup, and at least one other carbohydrate;
131. at least one carbohydrate and erythritol;
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132. at least one carbohydrate and maltitol;
133. at least one carbohydrate and mannitol;
1530 134. at least one carbohydrate and sorbitol;
135. at least one carbohydrate and lactitol;
136. at least one carbohydrate and xylitol;
137. at least one carbohydrate and isomalt;
138. at least one carbohydrate and propylene glycol;
1535 139. at least one carbohydrate and glycerol;
140. at least one carbohydrate and reduced isomalto-oligosaccharides;
141. at least one carbohydrate and reduced xylo-oligosaccharides;
142. at least one carbohydrate and reduced gentio-oligosaccharides;
143. at least one carbohydrate and reduced maltose syrup;
1540 144. at least one carbohydrate and reduced glucose syrup;
145. at least one carbohydrate, erythritol, and at least one other polyol;
146. at least one carbohydrate, maltitol, and at least one other polyol;
147. at least one carbohydrate, mannitol, and at least one other polyol;
148. at least one carbohydrate, sorbitol, and at least one other polyol;
1545 149. at least one carbohydrate, lactitol, and at least one other polyol;
150. at least one carbohydrate, xylitol, and at least one other polyol;
151. at least one carbohydrate, isomalt, and at least one other polyol;
152. at least one carbohydrate, propylene glycol, and at least one other
polyol;
153. at least one carbohydrate, glycerol, and at least one other polyol;
1550 154. at least one carbohydrate, reduced isomalto-oligosaccharides, and at
least one
other polyol;
155. at least one carbohydrate, reduced xylo-oligosaccharides, and at least
one other
polyol;
156. at least one carbohydrate, reduced gentio-oligosaccharides, and at least
one
1555 other polyol;
157. at least one carbohydrate, reduced maltose syrup, and at least one other
polyol;
and
158. at least one carbohydrate, reduced glucose syrup, and at least one other
polyol.
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1560 [00104] Other combiantions of sweet taste improving compositions that may
be
used in combination with the at least one salt in accordance with embodiments
of this
invention include:
1. at least one carbohydrate and at least one amino acid;
2. at least one carbohydrate and at least one polyamino acid;
1565 3. at least one carbohydrate and at least one sugar acid;
4. at least one carbohydrate and at least one nucleotide;
5. at least one carbohydrate and at least one organic acid;
6. at least one carbohydrate and at least one inorganic acid;
7. at least one carbohydrate and at least one bitter compound;
1570 8. at least one carbohydrate and at least one flavorant or flavoring
ingredient;
9. at least one carbohydrate and at least one polymer;
10. at least one carbohydrate and at least one protein or protein hydrolysate;
11. at least one carbohydrate and at least one surfactant;
12. at least one carbohydrate and at least one flavonoid;
1575 13. at least one carbohydrate and at least one alcohol;
14. at least one carbohydrate and at least one protein or protein hydrolysate
or
mixture of low molecular weight amino acids;
15. at least one carbohydrate and at least one emulsifier;
16. at least one carbohydrate, at least one amino acid, and at least one other
sweet
1580 taste improving additive;
17. at least one carbohydrate, at least one polyamino acid, and at least one
other
sweet taste improving additive;
18. at least one carbohydrate, at least one sugar acid, and at least one other
sweet
taste improving additive;
1585 19. at least one carbohydrate, at least one nucleotide, and at least one
other sweet
taste improving additive;
20. at least one carbohydrate, at least one organic acid, and at least one
other sweet
taste improving additive;
21. at least one carbohydrate, at least one inorganic acid, and at least one
other
1590 sweet taste improving additive;
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22. at least one carbohydrate, at least one bitter compound, and at least one
other
sweet taste improving additive;
23. at least one carbohydrate, at least one flavorant or flavoring ingredient,
and at
least one other sweet taste improving additive;
1595 24. at least one carbohydrate, at least one polymer, and at least one
other sweet
taste improving additive;
25. at least one carbohydrate, at least one protein or protein hydrolysate,
and at
least one other sweet taste improving additive;
26. at least one carbohydrate, at least one surfactant, and at least one other
sweet
1600 taste improving additive;
27. at least one carbohydrate, at least one flavonoid, and at least one other
sweet
taste improving additive;
28. at least one carbohydrate, at least one alcohol, and at least one other
sweet taste
improving additive;
1605 29. at least one carbohydrate, at least one amino acid, and at least one
polyamino
acid;
30. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
and at least one sugar acid;
31. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
1610 at least one sugar acid, and at least one nucleotide;
32. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
at least one sugar acid, at least one nucleotide, and at least one organic
acid;
33. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
and at
1615 least one inorganic acid;
34. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
at least
one inorganic acid, and at least one bitter compound;
35. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
1620 at least one sugar acid, at least one nucleotide, at least one organic
acid, at least
one inorganic acid, at least one bitter compound, and at least one polymer;
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36. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
at least
one inorganic acid, at least one bitter compound, at least one polymer, and at
1625 least one protein or protein hydrolysate;
37. at least one carbohydrate, at least one amino acid, at least one polyamino
acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
at least
one inorganic acid, at least one bitter compound, at least one polymer, at
least
one protein or protein hydrolysate, and at least one surfactant;
1630 38. at least one carbohydrate, at least one amino acid, at least one
polyamino acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
at least
one inorganic acid, at least one bitter compound, at least one polymer, at
least
one protein or protein hydrolysate, at least one surfactant, and at least one
flavonoid;
1635 39. at least one carbohydrate, at least one amino acid, at least one
polyamino acid,
at least one sugar acid, at least one nucleotide, at least one organic acid,
at least
one inorganic acid, at least one bitter compound, at least one polymer, at
least
one protein or protein hydrolysate, at least one surfactant, at least one
flavonoid, and at least one alcohol;
1640 40. at least one carbohydrate, at least one amino acid, and at least one
sugar acid;
41. at least one carbohydrate, at least one amino acid, and at least one
nucleotide;
42. at least one carbohydrate, at least one amino acid, and at least one
organic acid;
43. at least one carbohydrate, at least one amino acid, and at least one
inorganic
acid;
1645 44. at least one carbohydrate, at least one amino acid, and at least one
bitter
compound;
45. at least one carbohydrate, at least one amino acid, and at least one
polymer;
46. at least one carbohydrate, at least one amino acid, and at least one
protein or
protein hydrolysate;
1650 47. at least one carbohydrate, at least one amino acid, and at least one
surfactant;
48. at least one carbohydrate, at least one amino acid, and at least one
flavonoid;
49. at least one carbohydrate, at least one amino acid, and at least one
alcohol;
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50. at least one carbohydrate, at least one polyamino acid, and at least one
sugar
acid;
1655 51. at least one carbohydrate, at least one polyamino acid, and at least
one
nucleotide;
52. at least one carbohydrate, at least one polyamino acid, and at least one
organic
acid;
53. at least one carbohydrate, at least one polyamino acid, and at least one
1660 inorganic acid;
54. at least one carbohydrate, at least one polyamino acid, and at least one
bitter
compound;
55. at least one carbohydrate, at least one polyamino acid, and at least one
polymer;
1665 56. at least one carbohydrate, at least one polyamino acid, and at least
one protein
or protein hydrolysate;
57. at least one carbohydrate, at least one polyamino acid, and at least one
surfactant;
58. at least one carbohydrate, at least one polyamino acid, and at least one
1670 flavonoid;
59. at least one carbohydrate, at least one polyamino acid, and at least one
alcohol;
60. at least one carbohydrate, at least one sugar acid, and at least one
nucleotide;
61. at least one carbohydrate, at least one sugar acid, and at least one
organic acid;
62. at least one carbohydrate, at least one sugar acid, and at least one
inorganic
1675 acid;
63. at least one carbohydrate, at least one sugar acid, and at least one
bitter
compound;
64. at least one carbohydrate, at least one sugar acid, and at least one
polymer;
65. at least one carbohydrate, at least one sugar acid, and at least one
protein or
1680 protein hydrolysate;
66. at least one carbohydrate, at least one sugar acid, and at least one
surfactant;
67. at least one carbohydrate, at least one sugar acid, and at least one
flavonoid;
68. at least one carbohydrate, at least one sugar acid, and at least one
alcohol;
69. at least one carbohydrate, at least one nucleotide, and at least one
organic acid;
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1685 70. at least one carbohydrate, at least one nucleotide, and at least one
inorganic
acid;
71. at least one carbohydrate, at least one nucleotide, and at least one
bitter
compound;
72. at least one carbohydrate, at least one nucleotide, and at least one
polymer;
1690 73. at least one carbohydrate, at least one nucleotide, and at least one
protein or
protein hydrolysate;
74. at least one carbohydrate, at least one nucleotide, and at least one
surfactant;
75. at least one carbohydrate, at least one nucleotide, and at least one
flavonoid;
76. at least one carbohydrate, at least one nucleotide, and at least one
alcohol;
1695 77. at least one carbohydrate, at least one organic acid, and at least
one inorganic
acid;
78. at least one carbohydrate, at least one organic acid, and at least one
bitter
compound;
79. at least one carbohydrate, at least one organic acid, and at least one
polymer;
1700 80. at least one carbohydrate, at least one organic acid, and at least
one protein or
protein hydrolysate;
81. at least one carbohydrate, at least one organic acid, and at least one
surfactant;
82. at least one carbohydrate, at least one organic acid, and at least one
flavonoid;
83. at least one carbohydrate, at least one organic acid, and at least one
alcohol;
1705 84. at least one carbohydrate, at least one inorganic acid, and at least
one bitter
compound;
85. at least one carbohydrate, at least one inorganic acid, and at least one
polymer;
86. at least one carbohydrate, at least one inorganic acid, and at least one
protein or
protein hydrolysate;
1710 87. at least one carbohydrate, at least one inorganic acid, and at least
one
surfactant;
88. at least one carbohydrate, at least one inorganic acid, and at least one
flavonoid;
89. at least one carbohydrate, at least one inorganic acid, and at least one
alcohol;
1715 90. at least one carbohydrate, at least one bitter compound, and at least
one
polymer;
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91. at least one carbohydrate, at least one bitter compound, and at least one
protein
or protein hydrolysate;
92. at least one carbohydrate, at least one bitter compound, and at least one
1720 surfactant;
93. at least one carbohydrate, at least one bitter compound, and at least one
flavonoid;
94. at least one carbohydrate, at least one bitter compound, and at least one
alcohol;
1725 95. at least one carbohydrate, at least one polymer, and at least one
protein or
protein hydrolysate;
96. at least one carbohydrate, at least one polymer, and at least one
surfactant;
97. at least one carbohydrate, at least one polymer, and at least one
flavonoid;
98. at least one carbohydrate, at least one polymer, and at least one alcohol;
1730 99. at least one carbohydrate, at least one protein or protein
hydrolysate, and at
least one surfactant;
100. at least one carbohydrate, at least one protein or protein hydrolysate,
and at
least one flavonoid;
101. at least one carbohydrate, at least one surfactant, and at least one
flavonoid;
1735 102. at least one carbohydrate, at least one surfactant, and at least one
alcohol;
103. at least one carbohydrate, at least one flavonoid, and at least one
alcohol;
104. at least one sweet taste improving additive and D-tagatose;
105. at least one sweet taste improving additive and trehalose;
106. at least one sweet taste improving additive and D-galactose;
1740 107. at least one sweet taste improving additive and rhamnose;
108. at least one sweet taste improving additive and dextrin;
109. at least one sweet taste improving additive and cyclodextrin;
110. at least one sweet taste improving additive and (3-cyclodextrin;
111. at least one sweet taste improving additive and maltodextrin;
1745 112. at least one sweet taste improving additive and dextran;
113. at least one sweet taste improving additive and sucrose;
114. at least one sweet taste improving additive and glucose;
115. at least one sweet taste improving additive and fructose;
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116. at least one sweet taste improving additive and threose;
1750 117. at least one sweet taste improving additive and arabinose;
118. at least one sweet taste improving additive and xylose;
119. at least one sweet taste improving additive and lyxose;
120. at least one sweet taste improving additive and allose;
121. at least one sweet taste improving additive and altrose;
1755 122. at least one sweet taste improving additive and mannose;
123. at least one sweet taste improving additive and idose;
124. at least one sweet taste improving additive and talose;
125. at least one sweet taste improving additive and lactose;
126. at least one sweet taste improving additive and maltose;
1760 127. at least one sweet taste improving additive and invert sugar;
128. at least one sweet taste improving additive and trehalose;
129. at least one sweet taste improving additive and isotrehalose;
130. at least one sweet taste improving additive and neotrehalose;
131. at least one sweet taste improving additive and isomaltulose;
1765 132. at least one sweet taste improving additive and galactose;
133. at least one sweet taste improving additive and beet oligosaccharides;
134. at least one sweet taste improving additive and isomalto-
oligosaccharides;
135. at least one sweet taste improving additive and isomaltose;
136. at least one sweet taste improving additive and isomaltotriose;
1770 137. at least one sweet taste improving additive and panose;
138. at least one sweet taste improving additive and xylo-oligosaccharides;
139. at least one sweet taste improving additive and xylotriose;
140. at least one sweet taste improving additive and xylobiose;
141. at least one sweet taste improving additive and gentio-oligoscaccharides;
1775 142. at least one sweet taste improving additive and gentiobiose;
143. at least one sweet taste improving additive and gentiotriose;
144. at least one sweet taste improving additive and gentiotetraose;
145. at least one sweet taste improving additive and sorbose;
146. at least one sweet taste improving additive and nigero-oligosaccharides;
1780 147. at least one sweet taste improving additive and fucose;
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148. at least one sweet taste improving additive and fructooligosaccharides;
149. at least one sweet taste improving additive and kestose;
150. at least one sweet taste improving additive and nystose;
151. at least one sweet taste improving additive and maltotetraol;
1785 152. at least one sweet taste improving additive and maltotriol;
153. at least one sweet taste improving additive and malto-oligosaccharides;
154. at least one sweet taste improving additive and maltotriose;
155. at least one sweet taste improving additive and maltotetraose;
156. at least one sweet taste improving additive and maltopentaose;
1790 157. at least one sweet taste improving additive and maltohexaose;
158. at least one sweet taste improving additive and maltoheptaose;
159. at least one sweet taste improving additive and lactulose;
160. at least one sweet taste improving additive and melibiose;
161. at least one sweet taste improving additive and raffinose;
1795 162. at least one sweet taste improving additive and rhamnose;
163. at least one sweet taste improving additive and ribose;
164. at least one sweet taste improving additive and isomerized liquid sugars;
165. at least one sweet taste improving additive and high fructose corn syrup
(e.g.,
HFCS55, HFCS42, or HFCS90) or starch syrup;
1800 166. at least one sweet taste improving additive and coupling sugars;
167. at least one sweet taste improving additive and soybean oligosaccharides;
168. at least one sweet taste improving additive and glucose syrup;
169. at least one sweet taste improving additive, D-tagatose, and at least one
other
carbohydrate;
1805 170. at least one sweet taste improving additive, trehalose, and at least
one other
carbohydrate;
171. at least one sweet taste improving additive, D-galactose, and at least
one other
carbohydrate;
172. at least one sweet taste improving additive, rhamnose, and at least one
other
1810 carbohydrate;
173. at least one sweet taste improving additive, dextrin, and at least one
other
carbohydrate;
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174. at least one sweet taste improving additive, cyclodextrin, and at least
one other
carbohydrate;
1815 175. at least one sweet taste improving additive, (3-cyclodextrin, and at
least one
other carbohydrate;
176. at least one sweet taste improving additive, maltodextrin, and at least
one other
carbohydrate;
177. at least one sweet taste improving additive, dextran, and at least one
other
1820 carbohydrate;
178. at least one sweet taste improving additive, sucrose, and at least one
other
carbohydrate;
179. at least one sweet taste improving additive, glucose, and at least one
other
carbohydrate;
1825 180. at least one sweet taste improving additive, fructose, and at least
one other
carbohydrate;
181. at least one sweet taste improving additive, threose, and at least one
other
carbohydrate;
182. at least one sweet taste improving additive, arabinose, and at least one
other
1830 carbohydrate;
183. at least one sweet taste improving additive, xylose, and at least one
other
carbohydrate;
184. at least one sweet taste improving additive, lyxose, and at least one
other
carbohydrate;
1835 185. at least one sweet taste improving additive, allose, and at least
one other
carbohydrate;
186. at least one sweet taste improving additive, altrose, and at least one
other
carbohydrate;
187. at least one sweet taste improving additive, mannose, and at least one
other
1840 carbohydrate;
188. at least one sweet taste improving additive, idose, and at least one
other
carbohydrate;
189. at least one sweet taste improving additive, talose, and at least one
other
carbohydrate;
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1845 190. at least one sweet taste improving additive, lactose, and at least
one other
carbohydrate;
191. at least one sweet taste improving additive, maltose, and at least one
other
carbohydrate;
192. at least one sweet taste improving additive, invert sugar, and at least
one other
1850 carbohydrate;
193. at least one sweet taste improving additive, trehalose, and at least one
other
carbohydrate;
194. at least one sweet taste improving additive, isotrehalose, and at least
one other
carbohydrate;
1855 195. at least one sweet taste improving additive, neotrehalose, and at
least one other
carbohydrate;
196. at least one sweet taste improving additive, isomaltulose, and at least
one other
carbohydrate;
197. at least one sweet taste improving additive, galactose, and at least one
other
1860 carbohydrate;
198. at least one sweet taste improving additive, beet oligosaccharides, and
at least
one other carbohydrate;
199. at least one sweet taste improving additive, isomalto-oligosaccharides,
and at
least one other carbohydrate;
1865 200. at least one sweet taste improving additive, isomaltose, and at
least one other
carbohydrate;
201. at least one sweet taste improving additive, isomaltotriose, and at least
one
other carbohydrate;
202. at least one sweet taste improving additive, panose, and at least one
other
1870 carbohydrate;
203. at least one sweet taste improving additive, xylo-oligosaccharides, and
at least
one other carbohydrate;
204. at least one sweet taste improving additive, xylotriose, and at least one
other
carbohydrate;
1875 205. at least one sweet taste improving additive, xylobiose, and at least
one other
carbohydrate;
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206. at least one sweet taste improving additive, gentio-oligoscaccharides,
and at
least one other carbohydrate;
207. at least one sweet taste improving additive, gentiobiose, and at least
one other
1880 carbohydrate;
208. at least one sweet taste improving additive, gentiotriose, and at least
one other
carbohydrate;
209. at least one sweet taste improving additive, gentiotetraose, and at least
one
other carbohydrate;
1885 210. at least one sweet taste improving additive, sorbose, and at least
one other
carbohydrate;
211. at least one sweet taste improving additive, nigero-oligosaccharides, and
at
least one other carbohydrate;
212. at least one sweet taste improving additive, fucose, and at least one
other
1890 carbohydrate;
213. at least one sweet taste improving additive, fructooligosaccharides, and
at least
one other carbohydrate;
214. at least one sweet taste improving additive, kestose, and at least one
other
carbohydrate;
1895 215. at least one sweet taste improving additive, nystose, and at least
one other
carbohydrate;
216. at least one sweet taste improving additive, maltotetraol, and at least
one other
carbohydrate;
217. at least one sweet taste improving additive, maltotriol, and at least one
other
1900 carbohydrate;
218. at least one sweet taste improving additive, malto-oligosaccharides, and
at least
one other carbohydrate;
219. at least one sweet taste improving additive, maltotriose, and at least
one other
carbohydrate;
1905 220. at least one sweet taste improving additive, maltotetraose, and at
least one other
carbohydrate;
221. at least one sweet taste improving additive, maltopentaose, and at least
one
other carbohydrate;
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222. at least one sweet taste improving additive, maltohexaose, and at least
one
1910 other carbohydrate;
223. at least one sweet taste improving additive, maltoheptaose, and at least
one
other carbohydrate;
224. at least one sweet taste improving additive, lactulose, and at least one
other
carbohydrate;
1915 225. at least one sweet taste improving additive, melibiose, and at least
one other
carbohydrate;
226. at least one sweet taste improving additive, raffinose, and at least one
other
carbohydrate;
227. at least one sweet taste improving additive, rhamnose, and at least one
other
1920 carbohydrate;
228. at least one sweet taste improving additive, ribose, and at least one
other
carbohydrate;
229. at least one sweet taste improving additive, isomerized liquid sugars,
and at
least one other carbohydrate;
1925 230. at least one sweet taste improving additive, high fructose corn
syrup (e.g.
HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other
carbohydrate;
231. at least one sweet taste improving additive, coupling sugars, and at
least one
other carbohydrate;
1930 232. at least one sweet taste improving additive, soybean
oligosaccharides, and at
least one other carbohydrate; and
233. at least one sweet taste improving additive, glucose syrup, and at least
one
other carbohydrate.
1935 F. Combinations of Sweeteners and Sweet Taste Improving Compositions
[00105] According to a particular embodiment of this invention, the sweetener
composition provided herein comprises at least one salt, at least one salty
taste inhibitor,
and optionally at least one sweet taste improving composition in the sweetener
composition in an amount effective for the sweetener composition to impart an
osmolarity
1940 of at least 10 mOsmoles/L to an aqueous solution of the sweetener
composition, wherein
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the at least one natural and/or synthetic high-potency sweetener is present in
the aqueous
solution in an amount sufficient to impart a maximum sweetness intensity
equivalent to
that of a 10 % aqueous solution of sucrose by weight. As used herein,
"mOsmoles/L"
refers to milliosmoles per liter. According to another embodiment, the
sweetener
1945 composition comprises at least one salt, at least one salty taste
inhibitor, and optionally at
least one sweet taste improving composition in an amount effective for the
sweetener
composition to impart an osmolarity of 10 to 500 mOsmoles/L, in another
embodiment an
osmolarity of 25 to 500 mOsmoles/L preferably, in still another embodiment an
osmolarity
of 100 to 500 mOsmoles/L, in yet another embodiment an osmolarity of 200 to
500
1950 mOsmoles/L, and in still yet another embodiment an osmolarity of 300 to
500
mOsmoles/L to an aqueous solution of the sweetener composition, wherein the at
least one
natural and/or synthetic high-potency sweetener is present in the aqueous
solution in an
amount sufficient to impart a maximum sweetness intensity equivalent to that
of a 10 %
aqueous solution of sucrose by weight. Wherein a plurality of sweet taste
improving
1955 compositions are combined with at least one natural and/or synthetic high-
potency
sweetener, at least one salt, and at least one salty taste inhibitor, the
osmolarity imparted is
that of the total combination of the plurality of sweet taste improving
compositions and at
least one salt and at least one salty taste inhibitor.
[00106] Osmolarity refers to the measure of osmoles of solute per liter of
solution,
1960 wherein osmole is equal to the number of moles of osmotically active
particles in an ideal
solution (e.g., a mole of glucose is one osmole), whereas a mole of sodium
chloride is two
osmoles (one mole of sodium and one mole of chloride). Thus, in order to
improve in the
quality of taste of the sweetener composition, the osmotically active
compounds or the
compounds which impart osmolarity must not introduce significant off taste to
the
1965 formulation.
[00107] In one embodiment, a sweetener composition comprising a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
potassium or other salts, or neotame, in combination with at least one
inorganic salt and at
1970 least one salty taste inhibitor is provided. Non-limiting examples
include at least one salty
taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside,
mogroside
IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,
saccharin,
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cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in
combination
with NaCl, KC1, NaHSO4.H20, NaH2PO4, MgSO4, KA1(SO4)2 (alum), Mg3(PO4)2,
MgC12,
1975 and KH2PO4, or other combinations thereof. A particular embodiment
comprises the at
least one salty taste inhibitor and a sweetener comprising rebaudioside-A,
stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,
curculin,
sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or
neotame, in combination with a mixture of inorganic salts, such as chlorides,
phosphates,
1980 and sulfates of sodium, magnesium, potassium, and calcium (e.g., sodium
chloride and
potassium chloride; potassium phosphate and potassium chloride; sodium
chloride and
sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride
and
magnesium phosphate; and calcium phosphate, calcium sulfate, and potassium
sulfate).
[00108] In a particular embodiment, a sweetener composition comprising a
1985 sweetener comprises aspartame, acesfulame potassium or other salts, and
sucralose in
combination with at least one inorganic salt and at least one salty taste
inhibitor. In a
particular embodiment, the at least one inorganic salt additive is present in
an amount in
the range of about 25 to about 5,000 ppm of the composition. Non-limiting
examples
include at least one salty taste inhibitor and a sweetener comprising
aspartame, acesulfame
1990 potassium, and sucralose in combination with magnesium chloride; at least
one salty taste
inhibitor and a sweetener comprising aspartame, acesulfame potassium, and
sucralose in
combination with magnesium sulfate; or at least one salty taste inhibitor and
a sweetener
comprising aspartame, acesulfame potassium, and sucralose in combination with
magnesium sulfate and sodium chloride.
1995 [00109] In one embodiment, a sweetener composition comprising a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
potassium or other salts, or neotame, in combination with at least one organic
acid salt and
at least one salty taste inhibitor is provided. Non-limiting examples include
at least one
2000 salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia,
stevioside,
mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,
sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in
combination with choline chloride in citrate buffer, D-gluconic acid sodium
salt, guanidine
HC1, D-glucosamine HC1, or combinations thereof.
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2005 [00110] In one embodiment, a sweetener composition comprising a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
potassium or other salts, or neotame, in combination with at least one sweet
taste
improving organic acid additive is provided. Non-limiting examples include at
least one
2010 salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia,
stevioside,
mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,
sucralose,
saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or
neotame, in
combination with fumaric acid, malic acid, tartaric acid, citric acid, adipic
acid, ascorbic
acid, tannic acid, succinic acid, glutaric acid, or combinations thereof.
2015 [00111] In another embodiment, a sweetener composition comprising a
sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
potassium or other salts, or neotame, in combination with at least one sweet
taste
improving amino acid additive, at least one sweet taste improving polyol
additive, at least
2020 one inorganic salt, at least one organic acid salt, and at least one
salty taste inhibitor is
provided. In a particular embodiment, the at least one sweet taste improving
amino acid
additive is present in an amount from about 100 to about 25,000 ppm of the
composition,
the at least one sweet taste improving polyol additive is present in an amount
from about
400 to about 80,000 ppm of the composition, the at least one inorganic salt is
present in an
2025 amount from about 25 to about 5,000 ppm of the composition, and the at
least one organic
acid salt is present in an amount from about 20 to about 10,000 ppm of the
composition.
A non-limiting example includes at least one salty taste inhibitor and a
sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
2030 potassium or other salts, or neotame, in combination with erythritol,
glycine, KC1,
KH2PO4, and choline chloride.
[00112] In another embodiment, a sweetener composition comprising a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame,
acesulfame
2035 potassium or other salts, or neotame, in combination with at least one
sweet taste
improving amino acid additive, at least one sweet taste improving polyol
additive, at least
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one inorganic acid salt, and at least one salty taste inhibitor is provided.
In a particular
embodiment, the at least one sweet taste improving amino acid additive is
present in an
amount from about 100 to about 25,000 ppm of the composition, the at least one
sweet
2040 taste improving polyol additive is present in an amount from about 400 to
about 80,000
ppm of the composition, and the at least one inorganic acid salt is present in
an amount
from about 25 to about 5,000 ppm of the composition. A non-limiting example
includes at
least one salty taste inhibitor and a sweetener comprising rebaudioside-A,
stevia,
stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,
curculin,
2045 sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other
salts, or
neotame, in combination with erythritol, glycine, KC1, and KH2PO4.
[00113] In another embodiment, a sweetener composition comprising a sweetener
comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo
Han Guo
sweetener, monatin, curculin, glycyrrihizin such as mono-ammonium glycyrrhizic
acid
2050 salt hydrate, sucralose, saccharin, cyclamate, aspartame, acesulfame
potassium or other
salts, or neotame, in combination with at least one inorganic acid salt and at
least one salty
taste inhibitor is provided. A non-limiting example includes at least one
salty taste
inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside,
mogroside IV,
mogroside V, Luo Han Guo sweetener, monatin, curculin, glycyrrihizin (e.g.,
mono-
2055 ammonium glycyrrhizic acid salt hydrate), sucralose, saccharin,
cyclamate, aspartame,
acesulfame potassium or other salts, or neotame, in combination with sodium
chloride.
[00114] In one embodiment, a sweetener composition is provided comprising at
least one NHPS chosen from rebaudioside-A, stevia, stevioside, mogroside IV,
mogroside
V, Luo Han Guo sweetener, monatin, or curculin in combination with at least
one sweet
2060 taste improving polyol additive, at least one sweet taste improving
organic acid additive, at
least one salt, and at least one salty taste inhibitor. In a particular
embodiment, the at least
one sweet taste improving polyol additive is present in an amount from about
20,000 to
about 50,000 ppm of the composition and the at least one sweet taste improving
organic
acid additive is present in an amount from about 10 to about 5,000 ppm of the
2065 composition. Wherein more than one sweet taste improving organic acid
additive is
present in the composition, the plurality of sweet taste improving organic
acid additives
are present in an amount from about 500 to about 2,500 ppm of the composition,
more
particularly in an amount from about 500 to about 1,500 ppm of the
composition. In a
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particular embodiment, the at least one salt comprises an inorganic salt, an
organic acid
2070 salt, or a combination thereof. In still another particular embodiment,
the composition
described hereinabove further comprises at least one sweet taste improving
inorganic acid
additive.
[00115] In another embodiment, a composition comprising rebaudioside-A in
combination with at least one sweet taste improving polyol additive, at least
one sweet
2075 taste improving organic acid additive, at least one salt, and at least
one salty taste inhibitor
is provided. In a particular embodiment, the rebaudioside-A has a purity from
about 50 to
about 100% by weight of rebaudioside-A, in another embodiment from about 80 to
about
99.5% by weight rebaudioside-A, and in still another embodiment from about 97
to about
99.5% by weight rebaudioside-A in a steviolglycoside mixture. In a particular
2080 embodiment, the rebaudioside-A may be present in the composition in an
amount from
about 100 to about 3,000 ppm, in another embodiment in an amount from about
200 to
about 2,000 ppm, and still in another embodiment in an amount from about 250
to about
750 ppm of the composition. The at least one sweet taste improving polyol
additive may
be present in an amount from about 20,000 to about 50,000 ppm of the
composition and
2085 the at least one sweet taste improving organic acid additive may be
present in an amount
from about 10 to about 5,000 ppm of the composition. In a particular
embodiment, the at
least one sweet taste improving polyol additive may be present in an amount
from about
30,000 to about 40,000 ppm and the at least one sweet taste improving organic
acid
additive may be present in an amount from about 500 to about 2,500 ppm of the
2090 composition. In a particular embodiment, a plurality of sweet taste
improving organic acid
additives are present in the sweetener composition in an amount from about 500
to about
2,500 ppm of the composition, the plurality of organic acid additives
comprising a mixture
of lactic acid in an amount from about 40 to about 250 ppm, citric acid in an
amount from
about 150 to about 460 ppm, malic acid in an amount from about 150 to about
460 ppm,
2095 and tartaric acid in an amount from about 150 to about 460 ppm. A non-
limiting example
includes rebaudioside-A in combination with a salt, a salty taste inhibitor,
erythritol, lactic
acid, citric acid, malic acid, tartaric acid, or combinations thereof. The
composition
optionally also may include flavorants such as caramel, vanilla, or other such
flavorants as
described herein, or combinations thereof. In a particular embodiment, such a
2100 composition is a carbonated soft drink, such as a cola, although other
types of beverages
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are contemplated as well. Those of ordinary skill in the art should appreciate
that the
amounts of the sweet taste improving organic acids in a carbonated beverage
may be
modified to obtain a pH from about 2.3 to about 3.5. In addition, those of
ordinary skill in
the art also should appreciate that sweet taste improving inorganic acid
additives, such as
2105 phosphoric acid, benzoic acid, and sorbic acid, may be used individually
or in combination
in a carbonated beverage in order to obtain a pH from about 2.3 to about 3.5.
[00116] In another embodiment, the composition comprising rebaudioside-A in
combination with at least one sweet taste improving polyol additive, at least
one sweet
taste improving organic acid additive, at least one salt, and at least one
salty taste inhibitor
2110 described hereinabove further comprises at least one sweet taste
improving inorganic acid
additive. In a particular embodiment the at least one sweet taste improving
inorganic acid
additive may be present in an amount from about 25 to about 5,000 ppm of the
composition. Non-limiting examples of sweet taste improving inorganic acid
additives
include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.
2115 [00117] In one embodiment of the composition described hereinabove
comprising
rebaudioside-A in combination with at least one sweet taste improving polyol
additive, at
least one sweet taste improving organic acid additive, at least one salt, and
at least one
salty taste inhibitor, the at least one salt comprises at least one inorganic
acid salt and/or at
least one organic acid salt. In an embodiment the at least one inorganic acid
salt may be
2120 present in an amount from about 25 to about 5,000 ppm of the composition,
in another
embodiment in an amount from about 50 to about 250 ppm, and in yet another
embodiment in an amount of about 150 ppm. In another embodiment the at least
one
organic acid salt may be present in an amount from about 20 to about 10,000
ppm of the
composition, in another embodiment in an amount from about 50 to about 350
ppm, and in
2125 still another embodiment in an amount of about 148 ppm. Non-limiting
examples include
rebaudioside-A in combination with erythritol, sodium chloride or magnesium
chloride,
and lactic acid, citric acid, malic acid, tartaric acid, or combinations
thereof, and at least
one salty taste inhibitor; rebaudioside-A in combination with erythritol,
potassium citrate
or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or
combinations
2130 thereof, and at least one salty taste inhibitor; or rebaudioside-A in
combination with
erythritol, sodium chloride and sodium citrate, lactic acid, citric acid,
malic acid, and
tartaric acid, or combinations thereof, and at least one salty taste
inhibitor.
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[00118] In another embodiment of the composition described hereinabove
comprising rebaudioside-A in combination with at least one sweet taste
improving polyol
2135 additive, at least one sweet taste improving inorganic acid additive, at
least one sweet taste
improving organic acid additive, at least one salt and at least one salty
taste inhibitor, the
at least one salt comprises at least one inorganic acid salt and/or at least
one organic acid
salt. In an embodiment the at least one inorganic acid salt may be present in
an amount
from about 25 to about 5,000 ppm of the composition, in another embodiment in
an
2140 amount from about 50 to about 250 ppm, and in yet another embodiment in
an amount of
about 150 ppm. In another embodiment the at least one organic acid salt may be
present
in an amount from about 20 to about 10,000 ppm of the composition, in another
embodiment in an amount from about 50 to about 350 ppm, and in still another
embodiment in an amount of about 148 ppm. Non-limiting examples include REBA
in
2145 combination with erythritol, phosphoric acid, sodium chloride or
magnesium chloride, and
lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof,
and at least one
salty taste inhibitor; rebaudioside-A in combination with erythritol,
phosphoric acid,
potassium citrate or sodium citrate, and lactic acid, citric acid, malic acid,
tartaric acid, or
combinations thereof, and at least one salty taste inhibitor; or rebaudioside-
A in
2150 combination with erythritol, phosphoric acid, sodium chloride and sodium
citrate, lactic
acid, citric acid, malic acid, and tartaric acid, or combinations thereof, and
at least one
salty taste inhibitor.
[00119] In another embodiment, a composition is provided comprising a
glycyrrihizin, such as mono-ammonium glycyrrhizic acid salt hydrate, in
combination
2155 with at least one inorganic acid salt and at least one salty taste
inhibitor. A non-limiting
example includes monoammonium glycyrrhizic acid salt hydrate in combination
with
sodium chloride and at least one salty taste inhibitor.
[00120] The desired weight ratio of the natural and/or synthetic high-potency
sweetener to sweet taste improving composition(s) in the sweetener composition
will
2160 depend on the particular natural and/or synthetic high-potency sweetener,
and the
sweetness and other characteristics desired in the final product or orally
ingestible
composition. Natural and/or synthetic high-potency sweeteners vary greatly in
their
potency, ranging from about 30 times more potent than sucrose to about 8,000
times more
potent than sucrose on a weight basis. In general, the weight ratio of the
natural and/or
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2165 synthetic high-potency sweetener to sweet taste improving composition may
for example
range from range between 10,000:1 and 1:10,000; a further non-limiting example
may
range from about 9,000:1 to about 1:9,000; yet another example may range from
about
8,000:1 to about 1:8,000; a further example may range from about 7,000:1 to
about
1:7,000; another example may range from about 6,000:1 to about 1:6000; in yet
another
2170 example may range from about 5,000:1 to about 1:5,000; in yet another
example may
range from about 4,000:1 to about 1:4,000; in yet another example may range
from about
3,000:1 to about 1:3,000; in yet another example may range from about 2,000:1
to about
1:2,000; in yet another example may range from about 1,500:1 to about 1:1,500;
in yet
another example may range from about 1,000:1 to about 1:1,000; in yet another
example
2175 may range from about 900:1 to about 1:900; in yet another example may
range from about
800:1 to about 1:800; in yet another example may range from about 700:1 to
about 1:700;
in yet another example may range from about 600:1 to about 1:600; in yet
another
example may range from about 500:1 to about 1:500; in yet another example may
range
from about 400:1 to about 1:400; in yet another example may range from about
300:1 to
2180 about 1:300; in yet another example may range from about 200:1 to about
1:200; in yet
another example may range from about 150:1 to about 1:150; in yet another
example may
range from about 100:1 to about 1:100; in yet another example may range from
about 90:1
to about 1:90; in yet another example may range from about 80:1 to about 1:80;
in yet
another example may range from about 70:1 to about 1:70; in yet another
example may
2185 range from about 60:1 to about 1:60; in yet another example may range
from about 50:1 to
about 1:50; in yet another example may range from about 40:1 to about 1:40; in
yet
another example may range from about 30:1 to about 1:30; in yet another
example may
range from about 20:1 to about 1:20; in yet another example may range from
about 15:1 to
about 1:15; in yet another example may range from about 10:1 to about 1:10; in
yet
2190 another example may range from about 9:1 to about 1:9; in yet another
example may range
from about 8:1 to about 1:8; in yet another example may range from about 7:1
to about
1:7; in yet another example may range from about 6:1 to about 1:6; in yet
another example
may range from about 5:1 to about 1:5; in yet another example may range from
about 4:1
to about 1:4; in yet another example may range from about 3:1 to about 1:3; in
yet another
2195 example may range from about 2:1 to about 1:2; and in yet another example
may be about
1:1; depending on the particular natural and/or synthetic high-potency
sweetener selected.
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III. Orally Ingestible/Sweetenable Compositions
[00121] As described hereinabove, the sweetener compositions may be combined
with sweetenable compositions. A suitable sweetenable composition can be any
material
2200 suitable for sweetening with a sweetener and desirably is an orally
ingestible composition.
By the term "orally ingestible composition", as used herein, is meant
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
2205 generally acceptable range.
[00122] There are no restrictions on the type of orally ingestible
compositions
encompassed by embodiments of this invention as long as they are safe for
human
consumption when used in a generally acceptable range. These compositions
include
food, beverage, pharmaceutical, tobacco, nutraceutical, oral hygienic/cosmetic
products,
2210 and the like. Non-limiting examples of these products include non-
carbonated and
carbonated beverages such as colas, ginger ales, ciders, powdered soft drinks
(e.g. cola,
juice, tea, water, coffee), and the like; fruit juices originating in fruits
or vegetables, fruit
juices including squeezed juices or the like, fruit juices containing fruit
particles, fruit
beverages, fruit juice beverages, beverages containing fruit juices, vegetable
juices, juices
2215 containing vegetables, and mixed juices containing fruits and vegetables;
sport drinks;
near water and the like drinks e.g. water with natural or artificial
flavorants; tea type or
favorite type beverages such as coffee, cocoa, black tea, green tea, oolong
tea and the like;
beverages containing milk components such as milk beverages, coffee containing
milk
components, cafe au lait, milk tea, fruit milk beverages, drinkable yogurt,
lactic acid
2220 bacteria beverages or the like; dairy products; bakery products; desserts
such as yogurt,
jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes,
brownies, mousse
and the like, sweetened food products eaten at tea time or following meals;
frozen foods;
cold confections, e. g. types of ice cream such as ice cream, ice milk, lacto-
ice and the like
(food products in which sweeteners and various other types of raw materials
are added to
2225 milk products, and the resulting mixture is agitated and frozen), and ice
confections such
as sherbets, dessert ices and the like (food products in which various other
types of raw
materials are added to a sugary liquid, and the resulting mixture is agitated
and frozen); ice
cream; general confections, (e.g., baked confections or steamed confections
such as cakes,
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crackers, biscuits, buns with bean jam filling and the like); rice cakes and
snacks; table top
2230 products; general sugar confections such as chewing gum (e.g. including
compositions
which comprise a substantially water-insoluble, chewable gum base, such as
chicle or
substitutes thereof, including jetulong, guttakay rubber or certain comestible
natural
synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly
beans and
the like; sauces including fruit flavored sauces, chocolate sauces and the
like; edible gels;
2235 cremes including butter cremes, flour pastes, whipped cream and the like;
jams including
strawberry jam, marmalade and the like; breads including sweet breads and the
like or
other starch products; spice; general condiments including seasoned soy sauce
used on
roasted meats, roast fowl, barbecued meat and the like, as well as tomato
catsup, sauces,
noodle broth and the like; processed agricultural products, livestock products
or seafood;
2240 processed meat products such as sausage and the like; retort food
products, pickles,
preserves boiled in soy sauce, delicacies, side dishes; snacks such as potato
chips, cookies,
or the like; cereal products; drugs or quasi-drugs that are administered
orally or used in the
oral cavity e.g. vitamins, cough syrups, cough drops, chewable medicine
tablets, amino
acids, bitter-tasting agents, acidulants or the like, wherein the drug may be
in solid, liquid,
2245 gel, or gas form such as a pill, tablet, spray, capsule, syrup, drop,
troche agent, powder,
and the like; personal care products such as other oral compositions used in
the oral cavity
such as mouth freshening agents, gargling agents, mouth rinsing agents,
toothpaste, tooth
polish, dentrifices, mouth sprays, teeth-whitening agent and the like; dietary
supplements;
tobacco products including smoke and smokeless tobacco products such as snuff,
2250 cigarette, pipe and cigar tobacco, and all forms of tobacco such as
shredded filler, leaf,
stem, stalk, homogenized leaf cured, reconstituted binders and reconstituted
tobacco from
tobacco dust, fines or ether sources in sheet, pellet or other forms, tobacco
substitutes
formulated from non-tobacco materials, dip or chewing tobacco; animal feed;
nutraceutical products, which includes any food or part of a food that may
provide
2255 medicinal or health benefits, including the prevention and treatment of
disease, examples
of nutraceutical may be a naturally nutrient-rich or medicinally active food,
such as garlic,
soybeans, antioxidants, fibers, phytosterol, glucosamine, chondroitin sulfate,
stenol,
stanol, ginseng, ginko, echinacea, or the like, or it may be a specific
component of a food,
such as the omega-3 fish oil that can be derived from salmon and other cold-
water fish, or
2260 nutraceutical may be orally ingestible composition wherein any medicinal
or nutrient-rich
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component has been incorporated, e.g. calcium or vitamin rich milk, vitamin
incorporated
chewing gums, vitamin incorporated yogurt, or the like; or any other orally
ingestible
composition which is desirably sweetened.
[00123] In accordance with desirable embodiments of this invention, sweetened
2265 compositions such as those described hereinabove comprise a sweetenable
orally
ingestible composition, at least one natural and/or synthetic high-potency
sweetener, at
least one salt, at least one salty taste inhibitor, and optionally at least
one sweet taste
improving composition selected from the group consisting of carbohydrates,
polyols,
amino acid other sweet taste improving additives, and combinations thereof.
For example,
2270 according to a particular embodiment of this invention, sweetened
beverage comprises an
orally ingestible beverage composition, such as an aqueous beverage
composition or the
like, and sweetener composition with a more sugar-like temporal profile and/or
flavor
profile, as disclosed herein. In addition, according to a particular
embodiment of this
invention, an sweetened food comprises an orally ingestible food composition
and
2275 sweetener composition with a more sugar-like temporal profile and/or
flavor profile, as
disclosed herein. In addition, according to a particular embodiment of this
invention, an
sweetened pharmaceutical comprises a pharmaceutically active composition
and/or
pharmaceutically acceptable salts thereof, and a sweetener composition with a
more sugar-
like temporal profile and/or flavor profile, as disclosed herein.
Alternatively, in addition,
2280 according to a particular embodiment of this invention, a sweetened
pharmaceutical
comprises a pharmaceutically active composition and/or pharmaceutically
acceptable salts
thereof and a coating comprising an orally ingestible composition and a
sweetener
composition with a more sugar-like temporal profile and/or flavor profile, as
disclosed
herein. In addition, according to a particular embodiment of this invention, a
sweetened
2285 tobacco product comprises a tobacco and a sweetener composition with a
more sugar-like
temporal profile and/or flavor profile, as disclosed herein, combined with the
tobacco. In
addition, according to a particular embodiment of this invention, a sweetened
nutraceutical
product comprises an orally ingestible nutraceutical composition and a
sweetener
composition with a more sugar-like temporal profile and/or flavor profile, as
disclosed
2290 herein. In addition, according to a particular embodiment of this
invention, a sweetened
oral hygenic product comprises an orally ingestible oral hygenic composition
and a
sweetener composition with a more sugar-like temporal profile and/or flavor
profile, as
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disclosed herein. In addition, according to a particular embodiment of this
invention, a
sweetened cosmetic product comprises an orally ingestible cosmetic composition
and a
2295 sweetener composition with a more sugar-like temporal profile and/or
flavor profile, as
disclosed herein.
[00124] Generally, the amount of natural and/or synthetic high-potency
sweetener
present in a sweetened composition varies widely depending on the particular
type of
sweetened composition and its desired sweetness. Those of ordinary skill in
the art can
2300 readily discern the appropriate amount of sweetener to put in the
sweetened composition.
In a particular embodiment, the at least one natural and/or synthetic high-
potency
sweetener is present in the sweetened composition in an amount in the range of
about 1 to
about 5,000 ppm of the sweetened composition and the at least one sweet taste
improving
composition is present in the sweetened composition in an amount in the range
of about
2305 0.1 to about 100,000 ppm of the sweetened composition.
[00125] In accordance with particular embodiments, suitable amounts of natural
high-potency sweeteners for sweetenable compositions comprise amounts in the
range
from about 100 ppm to about 3,000 ppm for rebaudioside A; from about 50 ppm to
about
3,000 ppm for stevia; from about 50 ppm to about 3,000 ppm for stevioside;
from about 50
2310 ppm to about 3,000 ppm for mogroside IV; from about 50 ppm to about 3,000
ppm for
mogroside V; from about 50 ppm to about 3,000 ppm for Luo Han Guo sweetener;
from
about 5 ppm to about 300 ppm for monatin, from about 5 ppm to about 200 ppm
for
thaumatin; and from about 50 ppm to about 3,000 ppm for mono-ammonium
glycyrrhizic
acid salt hydrate.
2315 [00126] In accordance with particular embodiments, suitable amounts of
synthetic
high-potency sweeteners for sweetenable compositions comprise a range from
about 1
ppm to about 60 ppm for alitame; from about 10 ppm to about 600 ppm for
aspartame;
from about 1 ppm to about 20 ppm for neotame; from about 10 ppm to about 500
ppm for
acesulfame potassium; from about 50 ppm to about 5,000 ppm for cyclamate; from
about
2320 10 ppm to about 500 ppm for saccharin; from about 5 ppm to about 250 ppm
for sucralose;
from about 1 ppm to about 20 ppm for N -[3-(3-hydroxy-4-methoxyphenyl)propyl]-
L-a-
aspartyl]-L-phenylalanine 1-methyl ester; from about 1 ppm to about 20 ppm for
N-[3-(3-
hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-a-aspartyl]-L-phenylalanine 1-methyl
ester;
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77
and from about 1 ppm to about 20 ppm for N-[3-(3-methoxy-4-
hydroxyphenyl)propyl]-L-
2325 a-aspartyl]-L-phenylalanine 1-methyl ester.
[00127] While the invention has been described in detail with respect to
specific
embodiments thereof, it will be appreciated that those skilled in the art,
upon attaining an
understanding of the foregoing, may readily conceive of alterations to,
variations of, and
equivalents to these embodiments. Accordingly, the scope of the present
invention should
2330 be assessed as that of the appended claims and any equivalents thereof.
