US 20080292765A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0292765 A1 Prakash et al. (43) Pub. Date: Nov. 27, 2008

(54) SWEETNESSENHANCERS, SWEETNESS (22) Filed: May 15, 2008 ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, Related U.S. Application Data AND USES (60) Provisional application No. 60/939,554, filed on May (75) Inventors: Indra Prakash, Alpharetta, GA 22, 2007. (US); Grant E. DuBois, Roswell, GA (US); George A. King, Atlanta, Publication Classification GA (US); Mani Upreti, Dunwoody, GA (US); Josef Klucik, Marietta, (51) Int. Cl. GA (US); Rafael I. San Miguel, A2.3L I/236 (2006.01) Atlanta, GA (US) (52) U.S. Cl...... 426/548 Correspondence Address: SUTHERLAND ASBLL & BRENNAN LLP (57) ABSTRACT 999 PEACHTREE STREET, N.E. ATLANTA, GA 30309 (US) The present invention relates generally to Sweetness enhanc ers capable of enhancing the Sweet taste of Sweetener com (73) Assignee: THE COCA-COLACOMPANY., positions and the Sweetener compositions produced there Atlanta, GA (US) from. In particular, the present invention relates to Sweetener compositions comprising Sulfamates capable of enhancing (21) Appl. No.: 12/120,874 the Sweetness of the Sweetener composition. Patent Application Publication Nov. 27, 2008 Sheet 1 of 5 US 2008/0292765 A1

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US 2008/0292765 A1 Nov. 27, 2008

SWEETNESS ENHANCERS, SWEETNESS ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, O| /R AND USES OES-N V CROSS-REFERENCE TO RELATED ÓR R2 APPLICATIONS 0001. The present application claims priority under 35 wherein R and R2, independent of one another, comprise a U.S.C. S 119(c) to U.S. Provisional Application No. 60/939, hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thio 554, filed on May 22, 2007, the disclosure of which is hereby ether, or a straight chained, branched, or cyclic alkyl alkenyl, incorporated by reference in its entirety. alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R comprises any alkali or alkaline earth metal, hydrogen, or a FIELD OF THE INVENTION straight chained, branched, or cyclic alkyl, alkenyl, alkynyl. aryl, heteroaryl, or heterocyclic group; wherein both R and 0002. The present invention relates to sweeteners having R, may be incorporated into a substituted or an unsubstituted enhanced sweetness. In particular, the present invention heteroaryl or heterocyclic group; and wherein both R- and R relates to use of sulfamate analogues as Sweetness enhancers may be incorporated into a substituted or an unsubstituted and/or taste modulators. heteroaryl or heterocyclic group. The functional groups or moieties of R. R. and R may optionally be substituted with BACKGROUND OF THE INVENTION one or more moities. Non-limiting examples of such moieties include hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, 0003. Although natural caloric sweetener compositions acyl, acyloxy, amino, amido, carboxyl derivatives, alky such as sucrose, fructose, and glucose taste good to most lamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro. consumers, they are caloric. Therefore, alternative non-ca cyano, sulfo, mercapto, imino, sulfonyl, Sulfenyl, sulfinyl. loric or low-caloric sweeteners have been used widely as sulfamoyl carboalkoxy, carboxamido, phosphonyl, phosphi sugar or sucrose substitutes. Many non-caloric or low-caloric nyl, phosphoryl, phosphino, thioester, thioether, oximino, sweeteners, however, are prohibitively expensive. Thus, it hydrazino, carbamyl, phospho, phosphonato, substituted or may be desirable to identify compounds capable of enhancing unsubstituted straight, branched, cyclic, alkyl, alkynl, alk or increasing the perception of Sweetness of such Sweeteners. enyl, aryl, heteroaryl, or heterocyclic group, or any other By combining such compounds with Sweeteners, the amount viable functional groups or moieties known to those of ordi of Sweetener needed to obtain a desired degree of Sweetness nary skill in the art. may be reduced significantly, thereby reducing the calories 0006. The sweetness enhancer may be combined with any imparted by natural caloric Sweeteners or reducing the suitable sweetener to provide a Sweetener composition hav amounts of low-caloric or non-caloric natural or synthetic ing enhanced sweetness. In another embodiment, the Sweet high-potency Sweeteners. ener composition may further comprise at least one Sweet 0004. It is well known to those skilled in the art of food/ taste improving composition. beverage formulation, however, that changing the Sweetener 0007. Other embodiments described herein provide in a composition requires re-balancing of the flavor and other sweetened compositions comprising at least one Sweetener taste components (e.g., acidulants). For example, the Sweet and at least one sweetness enhancer comprising a sulfamate, ness enhanced sweet tastes of natural caloric Sweeteners and methods for enhancing the Sweetness of Sweetener composi alternative non-caloric or low-caloric Sweeteners may be tions by combining a sweetener with a Sweetness enhancer slower in onset and longer in duration than the Sweet taste comprising a sulfamate, and methods for enhancing the produced by sugar and thus change the taste balance of a food sweetness of sweetened composition by combining a Sweet composition. In addition, sweetness enhanced sweet tastes of enable composition with a Sweetener and a Sweetness natural caloric sweeteners and alternative non-caloric or low enhancer comprising a sulfamate. caloric sweeteners may exhibit (i) lower maximal response 0008 Objects and advantages of the invention will be set than sugar, (ii) off tastes including bitter, metallic, cooling. forth in part in the following description, or may be obvious astringent, licorice-like taste, etc., and/or (iii) Sweetness from the description, or may be learned through practice of which diminishes on iterative tasting. If the taste profile of the invention. Unless otherwise defined, all technical and sweetness enhanced sweetener compositions could be modi scientific terms and abbreviations used herein have the same fied to impart specific desired taste characteristics to be more meaning as commonly understood by one of ordinary skill in sugar-like, the type and variety of compositions that may be the art to which this invention pertains. Although methods and prepared with that sweetness enhanced sweetener may be compositions similar or equivalent to those described herein expanded significantly. Accordingly, it may be desirable to can be used in the practice of the present invention, Suitable selectively modify the taste characteristics of Sweetness methods and compositions are described without intending enhanced sweetener compositions. that any such methods and compositions limit the invention herein. SUMMARY OF THE INVENTION BRIEF DESCRIPTION OF THE DRAWINGS 0005 Generally, this invention addresses the above-de scribed need by providing a Sweetness enhancer comprising a 0009 FIG. 1 is a powder X-ray diffraction scan of rebau sulfamate analogue for enhancing Sweetness. In a particular dioside A polymorph Form 1 on a plot of the scattering embodiment, the sweetness enhancer comprises a sulfamate intensity versus the scattering angle 20 in accordance with an having the chemical formula: embodiment of this invention. US 2008/0292765 A1 Nov. 27, 2008

0010 FIG. 2 is a powder X-ray diffraction scan of rebau HNSO, and is synonymous with the phrases amidosulfonic dioside A polymorph Form 2 on a plot of the scattering acid, amidosulfuric acid, aminosulfonic acid, and Sulfamidic intensity versus the scattering angle 20 in accordance with an acid. embodiment of this invention. 0018. In a particular embodiment, the sulfamate has the 0011 FIG. 3 is a powder X-ray diffraction scan of rebau chemical structure of Formula I: dioside A polymorph Form 3A on a plot of the scattering intensity versus the scattering angle 20 in accordance with an embodiment of this invention. (I) O| /R 0012 FIG. 4 is a powder X-ray diffraction scan of rebau OES-N dioside A polymorph Form 3B on a plot of the scattering V intensity versus the scattering angle 20 in accordance with an ÓR R2 embodiment of this invention. 0013 FIG. 5 is a powder X-ray diffraction scan of rebau dioside A polymorph Form 4 on a plot of the scattering wherein R and R, independent of one another, comprise a intensity versus the scattering angle 20 in accordance with an hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thio embodiment of this invention. ether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R comprises any alkali or alkaline earth metal, hydrogen, or a DETAILED DESCRIPTION OF THE straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, EMBODIMENTS aryl, heteroaryl, or heterocyclic group; wherein both R and R, may be incorporated into a substituted or an unsubstituted 0014 Reference now will be made in detail to the pres heteroaryl or heterocyclic group; and wherein both R- and R ently proffered embodiments of the invention. Each example may be incorporated into a substituted or an unsubstituted is provided by way of explanation of embodiments of the heteroaryl or heterocyclic group. The functional groups or invention, not limitation of the invention. In fact, it will be moieties of R. R. and R may optionally be substituted with apparent to those skilled in the art that various modifications one or more moities. Non-limiting examples of such moieties and variations can be made in the present invention without include hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, departing from the spirit or scope of the invention. For acyl, acyloxy, amino, amido, carboxyl derivatives, alky instance, features illustrated or described as part of one lamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, embodiment, can be used on another embodiment to yield a cyano, Sulfo, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, still further embodiment. Thus, it is intended that the present Sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphi invention cover Such modifications and variations within the nyl, phosphoryl, phosphino, thioester, thioether, oXimino, Scope of the appended claims and their equivalents. hydrazino, carbamyl, phospho, phosphonato, Substituted or 00.15 Briefly described, embodiments of the present unsubstituted Straight, branched, cyclic, alkyl, alkynl, alk invention include compositions capable of enhancing Sweet enyl, aryl, heteroaryl, or heterocyclic group, or any other ness. Other embodiments of the present invention include viable functional groups or moieties known to those of ordi compositions and Sweetened compositions having enhanced nary skill in the art. Sweetness. Certain embodiments may have improved tempo 0019. In one particular embodiment, the Sweetener ral and/or flavor profile in addition to enhanced sweetness. In enhancer comprises a heterocyclic Sulfamate Such as a triaz particular, embodiments provided herein combine Sweetness olyl ring containing Sulfamate (1). For example, the Sweet enhancers and Sweetener compositions to increase the per ness enhancer may comprise sodium 1H-1,3,5-triazolyl ception of Sweet taste of a Sweetener composition with Sweet taste improving compositions to improve the temporal and/or Sulfamate, having the chemical structure: flavor profile of the Sweetness enhanced sweetener composi tions. (1) N-N I. Sweetness Enhancers y 0016. As used herein, the phrase “sweetness enhancer' V O includes compositions capable of enhancing or intensifying HN/ O the perception of Sweet taste of Sweetener compositions or WYSN Sweetened compositions. The phrase Sweetness enhancer is O G) synonymous with the terms “sweet taste potentiator.” “sweet ness potentiator,” and “sweetness intensifier”. Generally, the Sweetness enhancers provided herein enhance the Sweet taste which acts as a sweetness enhancer but is not sweet by itself ofsweeteners without providing any noticeable sweet taste by (e.g., about 372 ppm increases the Sweetness intensity of a themselves at acceptable use levels; however, the Sweetness 6.0% sugar solution to the equivalent of an about 7.1% sugar enhancers may themselves provide Sweet taste at higher con Solution). centrations. 0020. In one particular embodiment, the Sweetener 0017. In a particular embodiment, the Sweetness enhancer enhancer comprises an analog of the cyclohexyl Sulfamate comprises a sulfamate comprising an O-substituted Sulfamic such as an alkyl substituted cyclohexyl sulfamate (2). For acid, N-substituted sulfamic acid, or di-?tri-substituted example, the Sweetness enhancer may comprise Sodium 1 derivatives of Sulfamic acid. Sulfamic acid, as used herein, H-2-methyl cyclohexyl Sulfamate, having the chemical struc generally comprises compounds having the chemical formula ture: US 2008/0292765 A1 Nov. 27, 2008

itself has a very faint Sweet taste (e.g., about 62 ppm has the equivalent Sweetness intensity of a <1% Sugar Solution). (2) 0023. In another particular embodiment, the Sweetener N -o enhancer comprises a heterocyclic Sulfamate Such as a thia nsa Zolyl sulfamate (5). For example, in a particular embodiment / \e the Sweetness enhancer comprises Sodium1H-thiazolyl Sulfa GE) mate, having the chemical structure:

(5) which acts as a sweetness enhancer but is not sweet by itself H (e.g., about 430 ppm increases the Sweetness intensity of a S N O 6.0% sugar solution to the equivalent of an about 7.3% sugar Ns 2 Solution). (? / is 0021. In another particular embodiment, the Sweetener enhancer comprises a branched aliphatic sulfamate (3A) or (3B). For example, the Sweetness enhancer may comprise which acts as a sweetness enhancer but is not sweet by itself sodium 1 H-3,3-dimethylbutyl sulfamate, having the chemi (e.g., about 404 ppm increases the Sweetness intensity of a cal structure: 6.0% sugar solution to the equivalent of an about 6.9% sugar Solution). 0024. In one embodiment, the Sweetness enhancer com (3A) prises an aliphatic sulfamate having the general chemical NN2 -o structure of Formula I, wherein at least one of R. R. or R comprise a straight chained, branched, or cyclic alkyl, alk enyl, alkynyl, or heterocyclic group. Non-limiting examples of aliphatic sulfamates Suitable for use as Sweetness enhanc ers are illustrated in Table 1. which acts as a sweetness enhancer but is not sweet by itself (e.g., about 406 ppm increases the Sweetness intensity of a TABLE 1 6.0% sugar solution to the equivalent of an about 7.0% sugar Aliphatic and Alicyclic Sulfamates Solution). Alternatively, the Sweetness enhancer may com GE G prise potassium 1 H-3,3-dimethylbutyl sulfamate, having the NaO O. H. chemical structure: ye \-N

(3B) N n2-o /S \. GE) O / n N which acts as a sweetness enhancer but is not sweet by itself 8 9 in amounts up to 1000 ppm (e.g., about 200 ppm increases the Sweetness intensity of a 6.0% Sugar Solution to the equivalent O of an about 7.0% sugar solution). 0022. In still another particular embodiment, the Sweet ener enhancer comprises a bicyclic carbo-sulfamate (4). For example, the Sweetness enhancer may comprise sodium bicycle 2.2.1]heptan-2-yl Sulfamate, having the chemical N- O Structure: O NF/n G GE) "S{ee / ONa /N.S., 11 (4) O 10 O\/ O N 1. YONa 0025. In another embodiment, the sweetness enhancer H 6 comprises an aromatic or heteraromatic Sulfamate having the general chemical structure of Formula I, wherein at least one of R, R2, or R comprise an aryl or heteroaryl group. Non which acts as a Sweetness enhancer (e.g., about 125 ppm limiting examples of aromatic and heteroaromatic Sulfamates increases the Sweetness intensity of a 6.0% Sugar Solution to suitable for use as sweetness enhancers are illustrated in Table the equivalent of an about 8.1% sugar solution), and which by 2. US 2008/0292765 A1 Nov. 27, 2008

TABLE 2 TABLE 2-continued

Aromatic and Heteroaromatic Sulfamates Aromatic and Heteroaromatic Sulfamates

19

n 21 M O | e() HN-S-ONa

O 2O N.(H / No MeO

OMe

15

O 23

0026. It also is envisioned that the sweetness enhancer may comprise a composition known to those of skill in the art as a Sulfamate Sweetener (e.g., cyclamate) and which is capable of enhancing the Sweetness of the Sweetener compo sition. Examples of such sulfamates are disclosed in U.S. Pat. No. 4,158,068, which discloses combining acesulfame potas sium with at least one high-potency Sweetener selected from the group consisting of aspartyl peptide ester Sweeteners, Sulfamate Sweeteners, sulfimide Sweeteners, and dihydroch alcone Sweeteners. 0027. In particular embodiments, the sweetener composi tions provided herein include an effective amount of Sweet ness enhancers in the Sweetener composition. An effective amount of a Sweetness enhancer is an amount Sufficient to increase or enhance the intensity of Sweet taste of a Sweetener composition beyond the degree of Sweetness perceived for a Sweetener composition without a Sweetness enhancer. For o==o example, particular embodiments may include the Sweetness NH enhancer in an amount from about 0.1 ppm to about 500 ppm MeO of the total sweetener composition, from about 10 ppm to about 400 ppm, from about 100 ppm to about 500 ppm, or any other amounts or ranges therebetween. For example, the sweetness enhancer may comprise from about 0.1 to about 25 US 2008/0292765 A1 Nov. 27, 2008

ppm of the total sweetener composition, from about 0.1 to limited to, NHPSs which have been fermented, contacted about 25ppm, from about 0.1 to about 15 ppm, from about 0.1 with enzyme, or derivatized or substituted on the NHPS. In to about 10 ppm, or from about 0.1 to about 5 ppm. In another one embodiment, at least one modified NHPS may be used in embodiment, the Sweetness enhancer may comprise from combination with at least one NHPS. In another embodiment, about 25 to about 100 ppm of the total sweetener composi at least one modified NHPS may be used without a NHPS. tion, from about 100 to about 250 ppm, or from about 250 to Thus, modified NHPSs may be substituted foraNHPS or may about 500 ppm. be used in combination with NHPSs for any of the embodi ments described herein. For the sake of brevity, however, in II. Sweeteners the description of embodiments of this invention, a modified 0028. The sweetness enhancers described hereinabove NHPS is not expressly described as an alternative to an may be used to enhance the Sweet taste or perception of any unmodified NHPS, but it should be understood that modified Suitable caloric, low-caloric, or non-caloric Sweetener. Non NHPSs can be substituted for NHPSs in any embodiment limiting examples of Such Sweeteners include caloric carbo disclosed herein. hydrate Sweeteners (including polyols), natural high-potency 0031. In one embodiment, extracts of a NHPS may be used Sweeteners, synthetic high-potency Sweeteners, and combi in any purity percentage. In another embodiment, when a nations thereof. As used herein, the phrase “sweetness NHPS is used as a non-extract, the purity of the NHPS may enhanced Sweetener composition” refers to combinations range for example from about 25% to about 100%. According including at least one Sweetness enhancer and at least one to other embodiments, the purity of the NHPS may range SWeetener. from about 50% to about 100%; from about 70% to about 0029 Non-limiting examples of suitable caloric carbohy 100%; from about 80% to about 100%; from about 90% to drate Sweeteners include Sucrose, fructose, glucose, erythri about 100%; from about 95% to about 100%; from about 95% tol, maltitol, lactitol, Sorbitol, mannitol. Xylitol, D-tagatose, to about 99.5%; from about 96% to about 100%; from about trehalose, galactose, rhamnose, cyclodextrin (e.g., C.-cyclo 97% to about 100%; from about 98% to about 100%; and dextrin, B-cyclodextrin, and Y-cyclodextrin), ribulose, from about 99% to about 100%. threose, arabinose, Xylose, lyxose, allose, altrose, mannose, 0032 Purity, as used here, represents the weight percent idose, lactose, maltose, invert Sugar, isotrehalose, neotreha age of a respective NHPS compound present in a NHPS lose, palatinose or isomalitulose, erythrose, deoxyribose, extract, in raw or purified form. In one embodiment, a Stevio gulose, idose, talose, erythrulose, Xylulose, psicose, turanose, lglycoside extract comprises a particular Steviolglycoside in a cellobiose, glucosamine, mannosamine, fucose, glucuronic particular purity, with the remainder of the Stevioglycoside acid, gluconic acid, glucono-lactone, abequose, galac extract comprising a mixture of other Steviolglycosides. tosamine, Xylo-oligosaccharides (Xylotriose, Xylobiose and 0033. To obtain aparticularly pure extractofaNHPS, such the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, as rebaudioside A, it may be necessary to purify the crude gentiotetraose and the like), galacto-oligosaccharides, sor extract to a substantially pure forrn. Such methods generally bose, nigero-oligosaccharides, fructooligosaccharides (kes are known to those of ordinary skill in the art. tose, nystose and the like), maltotetraol, maltotriol, malto 0034. An exemplary method for purifying a NHPS, such oligosaccharides (maltotriose, maltotetraose, maltopentaose, as rebaudioside A, is described in U.S. patent application Ser. maltohexaose, maltoheptaose and the like), lactulose, meli No. 1 1/751,627, filed May 21, 2007, which claims priority to biose, raffinose, rhamnose, ribose, isomerized liquid Sugars U.S. Provisional Patent Applications 60/805,216 and 60/889, such as high fructose corn/starch syrup (e.g., HFCS55, 318, filed on Jun. 19, 2006, and Feb. 12, 2007, respectively, all HFCS42, or HFCS90), coupling sugars, soybean oligosac entitled “Rebaudioside A Composition and Method for Puri charides, and glucose syrup. fying Rebaudioside A, the disclosures of which are incorpo 0030. Other sweeteners suitable for use in embodiments rated herein by reference in their entirety. provided herein include natural and synthetic high-potency 0035 Briefly described, substantially pure rebaudioside A Sweeteners. As used herein the phrases “natural high-potency is crystallized in a single step from an aqueous organic solu sweetener”, “NHPS”, “NHPS composition”, and “natural tion comprising at least one organic solvent and water in an high-potency Sweetener composition” are synonymous. amount from about 10% to about 25% by weight, more par “NHPS' means any sweetener found in nature which may be ticularly from about 15% to about 20% by weight. Organic in raw, extracted, purified, or any other form, singularly or in Solvents may comprise alcohols, acetone, and acetonitile. combination thereof and characteristically have a Sweetness Non-limiting examples of alcohols include ethanol, metha potency greater than Sucrose, fructose, or glucose, yet have nol, isopropanol. 1-propanol. 1-butanol, 2-butanol, tert-bu less calories. Non-limiting examples of NHPSs suitable for tanol, and isobutanol. In one embodiment, the at least one embodiments of this invention include rebaudioside A, rebau organic Solvent comprises a mixture of ethanol and methanol dioside B, rebaudioside C (dulcoside B), rebaudioside D, present in the aqueous organic solution in a weight ratio rebaudioside E, rebaudioside F, dulcoside A, rubusoside, ste ranging from about 20 parts to about 1 part ethanol to about 1 via, Stevioside, mogroside IV. mogroside V, Luo Han Guo part methanol, in another embodiment from about 3 parts to Sweetener, Siamenoside, monatin and its salts (monatin SS, about 1 part ethanol to about 1 part methanol. RR, RS, SR), curculin, glycyrrhizic acid and its salts, thau 0036. In one embodiment, the weight ratio of the aqueous matin, monellin, mabinlin, braZZein, hernandulcin, phyllod organic Solution and crude rebaudioside A ranges from about ulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osla 10 to about 4 parts aqueous organic solution to about 1 part din, polypodoside A, pterocaryoside A, pterocaryoside B, crude rebaudioside A, more particularly from about 5 to about mukurozioside, phlomisoside I, periandrin I, abrusoside A, 3 parts aqueous organic solution to about 1 part crude rebau and cyclocarioside I. NHPS also includes modified NHPSs. dioside A. Modified NHPSS include NHPSs which have been altered 0037. In an exemplary embodiment, the method of puri naturally. For example, a modified NHPS includes, but is not fying rebaudioside A is carried out at approximately room US 2008/0292765 A1 Nov. 27, 2008 temperature. In another embodiment, the method of purifying tion, nitrogen and argon, to evaporate residual liquid solvent. rebaudioside A further comprises the step of heating the The substantially pure rebaudioside A composition may be rebaudioside A Solution to a temperature in a range from removed automatically or manually from the separation about 20° C. to about 40°C., or in another embodiment to a device using liquids, gases or mechanical means by either reflux temperature, for about 0.25 hour to about 8 hours. In dissolving the Solid or maintaining the solid form. another exemplary embodiment, wherein the method for 0041. In still another exemplary embodiment, the method purifying rebaudioside A comprises the step of heating the of purifying rebaudioside A further comprises the step of rebaudioside A solution, the method further comprises the drying the Substantially pure rebaudioside A composition step of cooling the rebaudioside A Solution to a temperature in using techniques well known to those skilled in the art, non the range from about 4°C. to about 25°C. for about 0.5 hour limiting examples of which include the use of a rotary to about 24 hours. vacuum dryer, fluid bed dryer, rotary tunnel dryer, plate dryer, 0038 According to particular embodiments, the purity of tray dryer, Nauta type dryer, spray dryer, flash dryer, micron rebaudioside A may range from about 50% to about 100%: dryer, pan dryer, high and low speed paddle dryer and micro from about 70% to about 100%; from about 80% to about wave dryer. In an exemplary embodiment, the step of drying 100%; from about 90% to about 100%; from about 95% to comprises drying the Substantially pure rebaudioside A com about 100%; from about 95% to about 99.5%; about 96% to position using a nitrogen or argon purge to remove the about 100%; from about 97% to about 100%; from about 98% residual solventata temperature in a range from about 40°C. to about 100%; and from about 99% to about 100%. Accord to about 60° C. for about 5 hours to about 100 hours. ing to particular embodiments, upon crystallization of crude 0042. In yet another exemplary embodiment, wherein the rebaudioside A the substantially pure rebaudioside A compo crude rebaudioside A mixture comprises Substantially no sition comprises rebaudioside A in a purity greater than about rebaudioside D impurity, the method of purifying rebaudio 95% by weight up to about 100% by weight on a dry basis. In side A further comprises the step of slurrying the composition other exemplary embodiments, Substantially pure rebaudio of Substantially pure rebaudioside A with an organic solvent side A comprises purity levels of rebaudioside A greater than or an aqueous organic solution prior to the step of separating about 97% up to about 100% rebaudioside A by weight on a and drying the Substantially pure rebaudioside A composi dry basis, greater than about 98% up to about 100% by weight tion. The slurry is a mixture comprising a solid and an aque on a dry basis, or greater than about 99% up to about 100% by ous organic solution or organic solvent, wherein the Solid weight on a dry basis. The rebaudioside A Solution during the comprises the Substantially pure rebaudioside A composition single crystallization step may be stirred or unstirred. and is only sparingly soluble in the aqueous organic solution 0039. In an exemplary embodiment, the method of puri or organic solvent. In an embodiment, the Substantially pure fying rebaudioside A further comprises the step of seeding rebaudioside A composition and aqueous organic solution or (optional step) the rebaudioside A Solution at an appropriate organic solvent are present in the slurry in a weight ratio temperature with high-purity crystals of rebaudioside A suf ranging from about 15 parts to 1 partaqueous organic Solution ficient to promote crystallization of the rebaudioside A to to about 1 part Substantially pure rebaudioside A composi form pure rebaudioside A. An amount of rebaudioside A tion. In one embodiment, the slurry is maintained at room sufficient to promote crystallization of substantially pure temperature. In another embodiment, the step of slurrying rebaudioside A comprises an amount of rebaudioside A from comprises heating the slurry to a temperature in a range from about 0.0001% to about 1% by weight of the rebaudioside A about 20 to about 40°C. The substantially pure rebaudioside present in the solution, more particularly from about 0.01% to A composition is slurried for about 0.5 hour to about 24 hours. about 1% by weight. An appropriate temperature for the step 0043. In still yet another exemplary embodiment, the of seeding comprises a temperature in a range from about 18' method of purifying rebaudioside A further comprises the C. to about 35° C. steps of separating the Substantially pure rebaudioside A 0040. In another exemplary embodiment, the method of composition from the aqueous organic solution or organic purifying rebaudioside A further comprises the steps of sepa solvent of the slurry and washing the substantially pure rebau rating and washing the Substantially pure rebaudioside A dioside A composition followed by the step of drying the composition. The Substantially pure rebaudioside A compo Substantially pure rebaudioside A composition. sition may be separated from the aqueous organic solution by 0044) If further purification is desired, the method of puri a variety of Solid-liquid separation techniques that utilize fying rebaudioside A described herein may be repeated or the centrifugal force, that include, without limitation, Vertical and Substantially pure rebaudioside A composition may be puri horizontal perforated basket centrifuge, solid bowl centri fied further using an alternative purification method, such as fuge, decanter centrifuge, peeler type centrifuge, pusher type the column chromatography. centrifuge, Heinkel type centrifuge, disc Stack centrifuge and 0045. It also is contemplated that other NHPSs may be cyclone separation. Additionally, separation may be purified using the purification method described herein, enhanced by any of pressure, vacuum, and gravity filtration requiring only minor experimentation that would be obvious methods, that include, without limitation, the use of belt, to those of ordinary skill in the art. drum, Nutsche type, leaf, plate, Rosenmund type, sparkler 0046. The purification of rebaudioside A by crystalliza type, and bag filters and filter press. Operation of the rebau tion as described above results in the formation of at least dioside A Solid-liquid separation device may be continuous, three different polymorphs: Form 1: a rebaudioside A semi-continuous or in batch mode. The Substantially pure hydrate; Form 2: an anhydrous rebaudioside A; and Form 3: a rebaudioside A composition also may be washed on the sepa rebaudioside A solvate. In addition to the at least three poly ration device using various aqueous organic Solutions and morphic forms of rebaudioside A, the purification of rebau mixtures thereof. The substantially pure rebaudioside A com dioside A may result in the formation of an amorphous form position can be dried partially or totally on the separation of rebaudioside A, Form 4. The aqueous organic solution and device using any number of gases, including, without limita temperature of the purification process influence the resulting US 2008/0292765 A1 Nov. 27, 2008 polymorphs in the Substantially pure rebaudioside A compo decreasing the amount of Form 1 present. Not wishing to be sition. FIGS. 1-5 are exemplary powder X-ray diffraction bound by any theory, by controlling the amount of the par (XRPD) scans of the polymorphic and amorphous forms of ticular polymorphic and/or amorphous forms present in the rebaudioside A: Form 1 (hydrate). Form 2 (anhydrate), Form rebaudioside A composition, a desired rate of dissolution of 3A (methanol solvate). Form 3B (ethanol solvate), and Form the rebaudioside A composition may be obtained. 4 (amorphous), respectively. 0.052 For example, in a particular embodiment the rebau 0047. The material properties of the four rebaudioside A dioside A composition may comprise any one of Forms 2, 3, polymorphs are summarized in the following table: or 4, or a combination thereof (such that the total amount of

TABLE 7 Rebaudioside A Polymorphic and Amorphous Forms

Form 1 Form 2 Form 3 Form 4 Polymorph Polymorph Polymorph Amorphous Rate of dissolution Very low (<0.2% Intermediate (<30% High (>30% High (>35.0% in H20 at 25°C. in 60 minutes) in 5 minutes) in 5 minutes) in 5 minutes) Alcohol content &O.S90 &1% 1-3% Moisture content >5% &1% &3%

0048. The type of polymorph formed is dependent on the the combined Forms falls within the designated range) in an composition of the aqueous organic solution, the temperature amount of at least about 10% by weight of the rebaudioside A of the crystallization step, and the temperature during the composition, at least about 25%, at least about 50%, at least drying step. Form 1 and Form 3 are believed to be formed about 75%, at least about 90%, or at least 99% by weight of during the single crystallization step while Form 2 is believed the rebaudioside A composition. in another embodiment, the to be formed during the drying step after conversion from rebaudioside A composition may comprise an amount of any Form 1 or Form 3. one of Forms 2, 3, or 4, or a combination thereof (such that the 0049 Low temperatures during the crystallization step, in total amount of the combined Forms falls within the desig the range of about 20° C. to about 50° C., and a low ratio of nated range) in an amount from about 10% up to about 100% water to the organic solvent in the aqueous organic Solution by weight of the rebaudioside A composition, from about results in the formation of Form 3. High temperatures during 25% up to about 100%, from about 50% up to about 100%, the crystallization step, in the range of about 50° C. to about from about 75% up to about 100%, or from about 90% up to 80°C., and a high ratio of water to the organic solvent in the about 100% by weight of the rebaudioside A composition. aqueous organic Solution results in the formation of Form 1. Alternatively or in addition to controlling the amount of Form 1 can be converted to Form 3 by slurrying in an anhy Forms 2, 3, or 4, or combinations thereof which are present in drous solvent at room temperature (2-16 hours) or at reflux for the rebaudioside A composition, one skilled in the art may approximately (0.5-3 hours). Form 3 can be converted to Form 1 by slurrying the polymorphin water at room tempera desire to control the rate of dissolution of the rebaudioside A ture for approximately 16 hours or at reflux for approximately composition by modifying the amount of Form 1 present in 2-3 hours. Form 3 can be converted to Form 2 during the the rebaudioside A composition. Accordingly, in a particular drying process; however, increasing either the drying tem embodiment the rebaudioside A composition may comprise perature above 70° C. or the drying time of a substantially Form 1 in an amount up to about 50% by weight of the pure rebaudioside A composition can result in decomposition rebaudioside A composition, up to about 25%, up to about of the rebaudioside A and increase the level of rebaudioside B 10%, up to about 5%, or up to about 1% by weight of the impurity in the Substantially pure rebaudioside A composi rebaudioside A composition. In another embodiment, the tion. Form 2 can be converted to Form 1 with the addition of rebaudioside A composition may comprise Form 1 in an Water. amount from about 0.5% up to about 50% by weight of the 0050 Form 4 may be formed from Form 1, 2, 3, or com rebaudioside A composition, from about 0.5% up to about binations thereof, using methods well known to those of 25%, from about 0.5% up to about 10%, from about 0.5% up ordinary skill in the art. Non-limiting examples of such meth to about 5%, or from about 0.5% up to about 1% by weight of ods include ball milling, precipitation, lypophilization, cryo the rebaudioside A composition. grinding, and spray-drying. In aparticular embodiment, Form 0053 As used herein, the phrase “synthetic sweetener 4 can be prepared from a Substantially pure rebaudioside A refers to any compositions which are not found in nature and composition obtained by the purification methods described which characteristically have a Sweetness potency greater hereinabove by spray-drying a solution of the Substantially than Sucrose, fructose, or glucose, yet have less calories. pure rebaudioside A composition. Non-limiting examples of synthetic sweeteners suitable for 0051. According to particular embodiments, the rebaudio embodiments of this invention include Sucralose, acesulfame side A composition may be modified to comprise particular potassium or other salts, aspartame, alitame, Saccharin, neo amounts of the polymorphic or amorphous forms. For hesperidin dihydrochalcone, cyclamate, neotame, N-3-(3- example, in one embodiment the rebaudioside A composition hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl-L-pheny may be modified to have an increased amount of Forms 2, 3, lalanine 1-methyl ester, N-3-(3-hydroxy-4- or 4, or a combination thereof (such that the total amount of methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- the combined Forms falls within the desired range) while phenylalanine 1-methyl ester, N-3-(3-methoxy-4- US 2008/0292765 A1 Nov. 27, 2008 hydroxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine weight of the combination of high-potency Sweeteners, in 1-methyl ester, salts thereof, and the like. another embodiment in the range of about 0.1 to about 2% by 0054) The NHPS and synthetic sweeteners may be used weight, and in yet another embodiment in the range of about individually or in combination with other NHPS and/or syn 0.5 to about 1% by weight. thetic Sweeteners. For example, the Sweetener composition 0062. In another particular embodiment, Stevioside is may comprise a single NHPS or a single synthetic Sweetener; present in the combination of high-potency Sweeteners in an a single NHPS in combination with a single synthetic Sweet amount in the range of about 0.5 to about 10% by weight of ener; one or more NHPSs in combination with a single syn the combination of high-potency Sweeteners, in another thetic sweetener; a single NHPS in combination with one or embodiment in the range of about 1 to about 6% by weight, more synthetic sweeteners; or one or more NHPSs in combi and in yet another embodiment in the range of about 1 to nation with one or more synthetic Sweeteners. A plurality of about 4% by weight. natural and/or synthetic high-potency Sweeteners may be 0063. In still another particular embodiment, steviolbio used as long as the combined effect does not adversely affect side is present in the combination of high-potency Sweeteners the taste of the sweetener composition or orally sweetened in an amount in the range of about 0.1 to about 4% by weight composition. of the combination of high-potency Sweeteners, in another 0055 For example, particular embodiments comprise embodiment in the range of about 0.1 to about 2% by weight, combinations of NHPSs, such as steviolglycosides. Non-lim and in yet another embodiment in the range of about 0.5 to iting examples of Suitable Steviolglycosides which may be about 1% by weight. combined include rebaudioside A, rebaudioside B, rebaudio 0064. According to a particular embodiment, the high side C (dulcoside B), rebaudioside D, rebaudioside E. rebau potency Sweetener composition comprises a combination of dioside F, dulcoside A, rubusoside, Stevioside, or steviolbio rebaudioside A, Stevioside, rebaudioside B, rebaudioside C, side. According to particular embodiments of the present and rebaudioside F: wherein rebaudioside A is present in the invention, the combination of high-potency Sweeteners com combination of high-potency Sweeteners in an amount in the prises rebaudioside A in combination with rebaudioside B, range of about 75 to about 85% by weight based on the total rebaudioside C, rebaudioside E, rebaudioside F. Stevioside, weight of the combination of high-potency Sweeteners, Steviolbioside, dulcoside A, or combinations thereof. Stevioside is present in an amount in the range of about 1 to 0056 Generally, according to a particular embodiment, about 6% by weight, rebaudioside B is present in an amount rebaudioside A is present in the combination of high-potency in the range of about 2 to about 5% by weight, rebaudioside C Sweeteners in an amount in the range of about 50 to about is present in an amount in the range of about 3 to about 8% by 99.5% by weight of the combination of high-potency sweet weight, and rebaudioside F is present in an amount in the eners, in another embodiment in the range of about 70 to range of about 0.1 to about 2% by weight. about 90% by weight, and in yet another embodiment in the 0065. In addition, those of ordinary skill in the art should range of about 75 to about 85% by weight. appreciate that the Sweetener composition can be customized 0057. In another particular embodiment, rebaudioside B is to obtain a desired calorie content. For example, a low-caloric present in the combination of high-potency Sweeteners in an or non-caloric NHPS may be combined with a caloric natural amount in the range of about 1 to about 8% by weight of the sweetener and/or other caloric additives to produce a sweet combination of high-potency Sweeteners, in another embodi ener composition with a preferred calorie content. ment in the range of about 2 to about 5% by weight, and in yet another embodiment in the range of about 2 to about 3% by III. Sweet Taste Improving Compositions weight. 0066. The combination of the at least one sweetness 0058. In another particular embodiment, rebaudioside C is enhancer and at least one Sweetener often may result in a present in the combination of high-potency Sweeteners in an modified temporal and/or flavor profile. Accordingly, particu amount in the range of about 1 to about 10% by weight of the lar embodiments of the Sweetness enhanced Sweetener com combination of high-potency Sweeteners, in another embodi positions provided herein also may include at least one Sweet ment in the range of about 3 to about 8% by weight, and in yet taste improving composition for re-balancing the temporal another embodiment in the range of about 4 to about 6% by and/or flavor profile of the Sweetness enhanced sweetener weight. composition. Use of Sweet taste improving compositions to 0059. In still another particular embodiment, rebaudioside improve the temporal and/or flavor profile of a sweetener E is present in the combination of high-potency Sweeteners in composition are described in detail in co-pending U.S. patent an amount in the range of about 0.1 to about 4% by weight of application Ser. Nos. 11/561,148 and 11/561,158, the disclo the combination of high-potency Sweeteners, in another sures of which are incorporated herein by reference in their embodiment in the range of about 0.1 to about 2% by weight, entirety. and in yet another embodiment in the range of about 0.5 to 0067. In particular embodiments, the at least one sweet about 1% by weight. ness enhancer and at least one Sweet taste improving compo 0060. In still another particular embodiment, rebaudioside sition may be the same. Thus, it is envisioned herein that the F is present in the combination of high-potency Sweeteners in at least one Sweetness enhancer may function both to enhance an amount in the range of about 0.1 to about 4% by weight of the Sweetness of a sweetener while also modifying the tem the combination of high-potency Sweeteners, in another poral and/or flavor profile of a sweetener to be more sugar embodiment in the range of about 0.1 to about 2% by weight, like. In other particular embodiments, the at least one sweet and in yet another embodiment in the range of about 0.5 to ness enhancer and at least one Sweet taste improving about 1% by weight. composition may be different. 0061. In still yet another particular embodiment, dulco 0068. It also is envisioned that embodiments may com side A is present in the combination of high-potency Sweet prise any combination of Sweetness enhancers, Sweeteners eners in an amount in the range of about 0.1 to about 4% by and Sweet taste improving compositions. For example, in one US 2008/0292765 A1 Nov. 27, 2008

embodiment a single Sweetness enhancer may be combined compositions comprising the Sweetness enhanced Sweetener with a single Sweetener and a single Sweet taste improving composition, both with and without a Sweet taste improving composition. In another embodiment, a single Sweetness composition, with those comprising Sugar. Suitable proce enhancer may be combined with two or more Sweeteners and dures for determining whether a composition has a more a single Sweet taste improving composition. In yet another Sugar-like taste are well known in the art. embodiment, a single Sweetness enhancer may be combined 0073. In a particular embodiment, a panel of assessors is with a single Sweetener and two or more Sweet taste improv used to measure the reduction of Sweetness linger. Briefly ing compositions. In still other embodiments two or more described, a panel of assessors (generally 8 to 12 individuals) Sweetness enhancers may be combined with two or more is trained to evaluate Sweetness perception and measure Sweeteners and with two or more Sweet taste improving com Sweetness at several time points from when the sample is positions. Thus, it is envisioned that any number of Sweetness initially taken into the mouth until 3 minutes after it has been enhancers, Sweeteners, and Sweet taste improving composi expectorated. Using statistical analysis, the results are com tions may be combined to provide the Sweetener composi pared between samples containing additives and samples that tions embodied herein. do not contain additives. A decrease in score for a time point 0069. Non-limiting examples of suitable sweet-taste measured after the sample has cleared the mouth indicates improving compositions include carbohydrates, polyols, there has been a reduction in Sweetness perception. amino acids and their corresponding salts, polyamino acids 0074 The panel of assessors may be trained using proce and their corresponding salts, Sugar acids and their corre dures well known to those of ordinary skill in the art. In a sponding salts, nucleotides, organic acids, inorganic acids, particular embodiment, the panel of assessors may be trained organic salts including organic acid salts and organic base using the SpectrumTM Descriptive Analysis Method (Meil salts, inorganic salts, bitter compounds, flavorants and flavor gaardetal, Sensory Evaluation Techniques, 3" edition, Chap ing ingredients, astringent compounds, proteins or protein ter 11). In one embodiment, the focus of training should be the hydrolysates, Surfactants, emulsifiers, flavonoids, alcohols, recognition of and the measure of the basic tastes; specifi polymers, other Sweet taste improving taste additives impart cally, Sweet. In order to ensure accuracy and reproducibility ing such Sugar-like characteristics, and combinations thereof. of results, each assessor should repeat the measure of the 0070. In one embodiment, a single sweet taste improving reduction of Sweetness linger about three to about five times composition may be used in combination with a Sweetness per sample, taking at least a five minute break between each enhanced Sweetener composition. In another embodiment, repetition and/or sample and rinsing well with water to clear one or more Sweet taste improving compositions may be used the mouth. in combination with a Sweetness enhanced Sweetener com 0075 Generally, the method of measuring Sweetness com position. prises taking a 10 mL sample into the mouth, holding the 0071. In a particular embodiment, combinations of a sample in the mouth for 5 seconds and gently Swirling the Sweetness enhanced Sweetener composition and at least one sample in the mouth, rating the Sweetness intensity perceived Sweet taste improving composition Suppress, reduce, or at 5 seconds, expectorating the sample (without Swallowing eliminate undesirable taste and impart Sugar-like character following expectorating the sample), rinsing with one mouth istics to the Sweetness enhanced Sweetener composition. As ful of water (e.g., vigorously moving waterin mouth as if with used herein, the phrase “undesirable taste’ includes any taste mouth wash) and expectorating the rinse water, rating the property which is not imparted by Sugars, e.g. glucose, Sweetness intensity perceived immediately upon expectorat Sucrose, fructose, or similar saccharides. Non-limiting ing the rinse water, waiting 45 seconds and, while waiting examples of undesirable tastes include delayed Sweetness those 45 seconds, identifying the time of maximum perceived onset, lingering Sweet aftertaste, metallic taste, bitter taste, Sweetness intensity and rating the Sweetness intensity at that cooling sensation taste or menthol-like taste, licorice-like time (moving the mouth normally and Swallowing as taste, and/or the like. needed), rating the Sweetness intensity after another 10-15 0072. In one embodiment, a sweetness enhanced sweet seconds, rating the Sweetness intensity after another 60 sec ener composition combined with at least one Sweet taste onds (cumulative 120 seconds after rinse), and rating the improving composition exhibits a more Sugar-like temporal sweetness intensity after still another 60 seconds (cumulative and/or Sugar-like flavor profile than a Sweetness enhanced 180 seconds after rinse). Between samples, take a 5 minute Sweetener composition without a Sweet taste improving com break, rinsing well with water to clear the mouth. position is provided. As used herein, the phrases "sugar-like 0076. As used herein, the term “carbohydrate generally characteristic.” “sugar-like taste. “Sugar-like Sweet,” “sug refers to aldehyde or ketone compounds substituted with ary, and "Sugar-like are synonymous. Sugar-like character multiple hydroxyl groups, of the general formula (CHO), istics include any characteristic similar to that of sucrose and wherein n is 3-30, as well as their oligomers and polymers. include, but are not limited to, maximal response, flavor pro The carbohydrates of the present invention can, in addition, file, temporal profile, adaptation behavior, mouthfeel, con be substituted or deoxygenated at one or more positions. centration/response function behavior, tastant and flavor/ Carbohydrates, as used herein, encompass unmodified carbo Sweet taste interactions, spatial pattern selectivity, and hydrates, carbohydrate derivatives, substituted carbohy temperature effects. These characteristics are dimensions in drates, and modified carbohydrates. As used herein, the which the taste of sucrose is different from the tastes of phrases “carbohydrate derivatives”, “substituted carbohy sweetness enhanced sweetener compositions. Whether or not drate', and “modified carbohydrates' are synonymous. a characteristic is more Sugar-like is determined by expert Modified carbohydrate means any carbohydrate wherein at sensory panel assessments of Sugar and compositions com least one atom has been added, removed, Substituted, or com prising the Sweetness enhanced Sweetener composition, both binations thereof. Thus, carbohydrate derivatives or substi with and without a Sweet taste improving composition. Such tuted carbohydrates include substituted and unsubstituted assessments quantify similarities of the characteristics of monosaccharides, disaccharides, oligosaccharides, and US 2008/0292765 A1 Nov. 27, 2008

polysaccharides. The carbohydrate derivatives or substituted lysine, histidine, ornithine, methionine, carnitine, aminobu carbohydrates optionally can be deoxygenated at any corre tyric acid (alpha-, beta-, or gamma-isomers), glutamine, sponding C-position, and/or substituted with one or more hydroxyproline, taurine, norvaline, sarcosine, and their salt moieties such as hydrogen, halogen, haloalkyl, carboxyl, forms such as Sodium or potassium salts or acid salts. The acyl, acyloxy, amino, amido, carboxyl derivatives, alky Sweet taste improving amino acid additives also may be in the lamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, D- or L-configuration and in the mono-, di-, or tri-form of the cyano, Sulfo, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, same or different amino acids. Additionally, the amino acids Sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphi may be Cl-, 3-, y-, 6-, and e-isomers if appropriate. Combina nyl, phosphoryl, phosphino, thioester, thioether, oXimino, tions of the foregoing amino acids and their corresponding hydrazino, carbamyl, phospho, phosphonato, or any other salts (e.g., Sodium, potassium, calcium, magnesium salts or viable group provided the carbohydrate derivative or substi other alkali or alkaline earth metal salts thereof, or acid salts) tuted carbohydrate functions to improve the Sweet taste of the also are Suitable Sweet taste improving additives in embodi Sweetness enhanced Sweetener composition. ments of this invention. The amino acids may be natural or 0077. Non-limiting examples of carbohydrates in embodi synthetic. The amino acids also may be modified. Modified ments of this invention include tagatose, trehalose, galactose, amino acid refers to any amino acid wherein at least one atom rhamnose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodex has been added, removed, Substituted, or combinations trin, and Y-cyclodextrin), maltodextrin (including resistant thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or maltodextrins such as Fibersol-2TM), dextran, sucrose, glu N-methyl amino acid). Non-limiting examples of modified cose, ribulose, fructose, threose, arabinose, Xylose, lyxose, amino acids include amino acid derivatives such as trimethyl allose, altrose, mannose, idose, lactose, maltose, invert Sugar, glycine, N-methyl-glycine, and N-methyl-alanine. As used isotrehalose, neotrehalose, palatinose or isomalitulose, eryth herein, amino acids encompass both modified and unmodi rose, deoxyribose, gulose, idose, talose, erythrulose, Xylu fied amino acids. As used herein, modified amino acid also lose, psicose, turanose, cellobiose, amylopectin, glu may encompass peptides and polypeptides (e.g., dipeptides, cosamine, mannosamine, fucose, glucuronic acid, gluconic tripeptides, tetrapeptides, and pentapeptides) such as glu acid, glucono-lactone, abequose, galactosamine, beet oli tathione and L-alanyl-L-glutamine. gosaccharides, isomalto-oligosaccharides (isomaltose, iso I0081 Suitable sweet taste improving polyamino acid maltotriose, panose and the like), Xylo-oligosaccharides (Xy additives include poly-L-aspartic acid, poly-L-lysine (e.g., lotriose, Xylobiose and the like), gentio-oligoscaccharides poly-L-C.-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., (gentiobiose, gentiotriose, gentiotetraose and the like), sor poly-L-O-ornithine or poly-L-Y-ornithine), poly-L-arginine, bose, nigero-oligosaccharides, fructooligosaccharides (kes other polymeric forms of amino acids, and salt forms thereof tose, nystose and the like), maltotetraol, maltotriol, malto (e.g., magnesium, calcium, potassium, or sodium salts such oligosaccharides (maltotriose, maltotetraose, maltopentaose, as L-glutamic acid mono Sodium salt). The Sweet taste maltohexaose, maltoheptaose and the like), lactulose, meli improving polyamino acid additives also may be in the D- or biose, raffinose, rhamnose, ribose, isomerized liquid Sugars L-configuration. Additionally, the polyamino acids may be such as high fructose corn/starch syrup (e.g., HFCS55, Cl-, 3-, y-, 6-, and e-isomers if appropriate. Combinations of HFCS42, or HFCS90), coupling sugars, soybean oligosac the foregoing polyamino acids and their corresponding salts charides, and glucose syrup. Additionally, the carbohydrates (e.g., sodium, potassium, calcium, magnesium salts or other as used herein may be in either the D- or L-configuration. alkali or alkaline earth metal salts thereof or acid salts) also 0078. The term “polyol, as used herein, refers to a mol are Suitable Sweet taste improving additives in embodiments ecule that contains more than one hydroxyl group. A polyol of this invention. The polyamino acids described herein also may be a diol, triol, or a tetraol which contain 2, 3, and 4 may comprise co-polymers of different amino acids. The hydroxyl groups, respectively. A polyol also may contain polyamino acids may be natural or synthetic. The polyamino more than four hydroxyl groups, such as a pentaol, hexaol, acids also may be modified, Such that at least one atom has heptaol, or the like, which contain, 5, 6, or 7 hydroxyl groups, been added, removed, substituted, or combinations thereof respectively. Additionally, a polyol also may be a Sugar alco (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As hol, polyhydric alcohol, or polyalcohol which is a reduced used herein, polyamino acids encompass both modified and form of carbohydrate, wherein the carbonyl group (aldehyde unmodified polyamino acids. In accordance with particular or ketone, reducing Sugar) has been reduced to a primary or embodiments, modified polyamino acids include, but are not secondary hydroxyl group. limited to polyamino acids of various molecular weights 0079 Non-limiting examples of sweet taste improving (MW), such as poly-L-O-lysine with a MW of 1,500, MW of polyol additives in embodiments of this invention include 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inosi of 300,000. tol, isomalt, propylene glycol, glycerol (glycerine), threitol, I0082 Suitable sweet taste improving sugar acid additives galactitol, reduced isomalto-oligosaccharides, reduced Xylo for use in embodiments of this invention include, but are not oligosaccharides, reduced gentio-oligosaccharides, reduced limited to, aldonic, uronic, aldaric, alginic, gluconic, glucu maltose syrup, reduced glucose syrup, and Sugar alcohols or ronic, glucaric, galactaric, galacturonic, and their salts (e.g., any other carbohydrates capable of being reduced which do Sodium, potassium, calcium, magnesium salts or other physi not adversely affect the taste of the Sweetness enhanced ologically acceptable salts), and combinations thereof. Sweetener composition. I0083) Suitable sweet taste improving nucleotide additives 0080 Suitable sweet taste improving amino acid additives for use in embodiments of this invention include, but are not for use in embodiments of this invention include, but are not limited to, inosine monophosphate (IMP), guanosine mono limited to, aspartic acid, arginine, glycine, glutamic acid, phosphate (GMP), adenosine monophosphate (AMP), proline, threonine, theanine, cysteine, cystine, alanine, cytosine monophosphate (CMP), uracil monophosphate Valine, tyrosine, leucine, isoleucine, asparagine, serine, (UMP), inosine diphosphate, guanosine diphosphate, US 2008/0292765 A1 Nov. 27, 2008

adenosine diphosphate, cytosine diphosphate, uracil diphos Vorants also include any other Substance which imparts flavor, phate, inosine triphosphate, guanosine triphosphate, adenos and may include natural or non-natural (synthetic) Substances ine triphosphate, cytosine triphosphate, uracil triphosphate, which are safe for human or animals when used in a generally and their alkali or alkaline earth metal salts, and combinations accepted range. Non-limiting examples of proprietary fla thereof. The nucleotides described herein also may comprise vorants may include DöhlerTM Natural Flavoring Sweetness nucleotide-related additives, such as nucleosides or nucleic Enhancer K14323 (DöhlerTM., Darmstadt, Germany), Sym acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). riseTM Natural Flavor Mask for Sweeteners 161453 and 0084 Suitable sweet taste improving organic acid addi 164126 (Symrise, HolzmindenTM, Germany), Natural Advan tives include any compound which comprises a —COOH tageTM Bitterness Blockers 1, 2, 9 and 10 (Natural Advan moiety. Suitable Sweet taste improving organic acid additives tageTM, Freehold, N.J., U.S.A.), and SucramaskTM (Creative for use in embodiments of this invention include, but are not limited to, C2-C30 carboxylic acids, substituted hydroxyl Research Management, Stockton, Calif., U.S.A.). C1-C30 carboxylic acids, benzoic acid, substituted benzoic I0089 Suitable sweet taste improving polymer additives acids (e.g. 2,4-dihydroxybenzoic acid), Substituted cinnamic for use in embodiments of this invention may include, but are acids, hydroxyacids, Substituted hydroxybenzoic acids, Sub not limited to, chitosan, pectin, pectic, pectinic, polyuronic, stituted cyclohexyl carboxylic acids, tannic acid, lactic acid, polygalacturonic acid, starch, food hydrocolloid or crude tartaric acid, citric acid, gluconic acid, glucoheptonic acids, extracts thereof (e.g., gum acacia Senegal (FibergumTM), gum adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a acacia Seyal, carageenan), poly-L-lysine (e.g., poly-L-C- blend of malic, fumaric, and tartaric acids), fumaric acid, lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-C- maleic acid. Succinic acid, chlorogenic acid, Salicylic acid, ornithine or poly-L-y-ornithine), polyarginine, polypropy creatine, glucosamine hydrochloride, glucono delta lactone, lene glycol, polyethylene glycol, poly(ethylene glycol methyl caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, ether), polyaspartic acid, polyglutamic acid, polyethylene erythorbic acid, polyglutamic acid, and their alkali or alkaline imine, alginic acid, Sodium alginate, propylene glycol algi earth metal salt derivatives thereof. In addition, the sweet nate, sodium hexametaphosphate (SHMP) and its salts, and taste improving organic acid additives also may be in either Sodium polyethyleneglycolalginate and other cationic and the D- or L-configuration. anionic polymers. 0085 Suitable sweet taste improving organic acid salt 0090 Suitable sweet taste improving protein or protein additives include, but are not limited to, Sodium, calcium, hydrolysate additives for use in embodiments of this inven potassium, and magnesium salts of all organic acids, such as tion include, but are not limited to, bovine serum albumin salts of citric acid, malic acid, tartaric acid, fumaric acid, (BSA), whey protein (including fractions or concentrates lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium thereof such as 90% instant whey protein isolate, 34% whey alginate), ascorbic acid (e.g., Sodium ascorbate), benzoic acid protein, 50% hydrolyzed whey protein, and 80% whey pro (e.g., Sodium benzoate or potassium benzoate), and adipic tein concentrate), Soluble rice protein, soy protein, protein acid. The examples of the Sweet taste improving organic acid isolates, protein hydrolysates, reaction products of protein salt additives described optionally may be substituted with hydrolysates, glycoproteins, and/or proteoglycans containing one or more of the following moieties selected from the group amino acids (e.g., glycine, alanine, serine, threonine, aspar consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, agine, glutamine, arginine, Valine, isoleucine, leucine, norva haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl line, methionine, proline, tyrosine, hydroxyproline, and the derivatives, alkylamino, dialkylamino, arylamino, alkoxy, like), collagen (e.g., gelatin), partially hydrolyzed collagen aryloxy, nitro, cyano, Sulfo, thiol, imine, Sulfonyl, Sulfenyl, (e.g., hydrolyzed fish collagen), and collagen hydrolysates Sulfinyl, Sulfamyl, carboxalkoxy, carboxamido, phosphonyl, (e.g., porcine collagen hydrolysate). phosphinyl, phosphoryl, phosphino, thioester, thioether, 0091 Suitable sweet taste improving surfactant additives anhydride, oximino, hydrazino, carbamyl, phospho, phos for use in embodiments of this invention include, but are not phonato, and any other viable group, provided the Substituted limited to, polysorbates (e.g., polyoxyethylene Sorbitan organic acid salt additive functions to improve the Sweet taste monooleate (polysorbate 80), polysorbate 20, polysorbate of the Sweetness enhanced Sweetener composition. 60), sodium dodecylbenzenesulfonate, dioctylsulfosuccinate I0086) Suitable sweet taste improving inorganic acid addi or dioctyl Sulfo Succinate sodium, sodium dodecyl sulfate, tives for use in embodiments of this invention include, but are cetylpyridinium chloride (hexadecylpyridinium chloride), not limited to, phosphoric acid, phosphorous acid, polyphos hexadecyltrimethylammonium bromide, Sodium cholate, phoric acid, hydrochloric acid, Sulfuric acid, carbonic acid, carbamoyl, choline chloride, Sodium glycocholate, sodium Sodium dihydrogen phosphate, and their corresponding alkali taurodeoxycholate, lauric arginate, sodium Stearoyl lactylate, or alkaline earth metal salts thereof. Sodium taurocholate, lecithins, sucrose oleate esters, Sucrose 0087 Suitable sweet taste improving bitter compound Stearate esters. Sucrose palmitate esters, Sucrose laurate additives for use in embodiments of this invention include, esters, and other emulsifiers, and the like. but are not limited to, caffeine, quinine, urea, bitter orange oil, 0092 Suitable sweet taste improving flavonoid additives naringin, quassia, and salts thereof. for use in embodiments of this invention generally are clas 0088 Suitable sweet taste improving flavorant and flavor sified as flavonols, flavones, flavanones, flavan-3-ols, isofla ing ingredient additives for use in embodiments of this inven Vones, or anthocyanidins. Non-limiting examples of fla tion may include, but are not limited to, Vanillin, Vanilla vonoid additives include catechins (e.g., green tea extracts extract, mango extract, cinnamon, citrus, coconut, ginger, such as PolyphenonTM 60, PolyphenonTM 30, and Polyphe viridiflorol, almond, menthol (including menthol without nonTM25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins mint), grape skin extract, and grape seed extract. "Flavorant' (e.g., enzyme modified rutin SanmelinTM AO (San-Ei Gen and “flavoring ingredient” are synonymous, and include natu F.F.I., Inc., Osaka, Japan)), neohesperidin, maringin, and the ral or synthetic substances or combinations thereof. Fla like. US 2008/0292765 A1 Nov. 27, 2008

0093 Suitable sweet taste improving alcohol additives for choline chloride, alginic acid sodium salt (sodium alginate), use in embodiments of this invention include, but are not glucoheptonic acid sodium salt, gluconic acid sodium salt limited to, ethanol. (sodium gluconate), gluconic acid potassium salt (potassium 0094 Suitable sweet taste improving astringent com gluconate), guanidine HCl, glucosamine HCl, monosodium pound additives include, but are not limited to, tannic acid, glutamate (MSG), adenosine monophosphate salt, magne europium chloride (EuCl), gadolinium chloride (GdCl3). sium gluconate, potassium tartrate (monohydrate), and terbium chloride (TbCl), alum, tannic acid, and polyphenols sodium tartrate (dihydrate). (e.g., tea polyphenols). 0099. It has been discovered that combinations of the 0095 Suitable sweet taste improving vitamins include Sweetness enhanced Sweetener compositions and at least one nicotinamide (Vitamin B3) and pyridoxal hydrochloride (Vi Sweet taste improving composition improve the temporal pro tamin B6). file and/or flavor profile, including the osmotic taste, to be 0096. The sweet taste improving compositions also may more sugar-like. One of ordinary skill in the art, with the comprise other natural and/or synthetic high-potency Sweet teachings of the present invention, may arrive at all the pos eners. For example, wherein the Sweetener composition com sible combinations of Sweetness enhanced Sweetener compo prises at least one NHPS, the at least one sweet taste improv sitions and Sweet taste improving compositions. For example, ing composition may comprise a synthetic high-potency non-limiting combinations of the Sweetness enhanced Sweet Sweetener, non-limiting examples of which include Sucral ener compositions and Sweet taste improving compositions ose, potassium acesulfame, aspartame, alitame, Saccharin, include: neohesperidin dihydrochalcone, cyclamate, neotame, N-3- 0.100) 1. a sweetness enhanced sweetener composition (3-hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl-L-phe and at least one carbohydrate; nylalanine 1-methyl ester, N-3-(3-hydroxy-4-methoxyphe 0.101) 2. a sweetness enhanced sweetener composition nyl)-3-methylbutyl-L-C.-aspartyl-L-phenylalanine and at least one polyol; 1-methyl ester, N-3-(3-methoxy-4-hydroxyphenyl)propyl 0102. 3. a sweetness enhanced sweetener composition L-C.-aspartyl-L-phenylalanine 1-methyl ester, salts thereof, and at least one amino acid; and the like. 0.103 4. a sweetness enhanced sweetener composition 0097. The sweet taste improving compositions also may and at least one other Sweet taste improving additive; be in Salt form which may be obtained using standard proce 0.104 5. a sweetness enhanced sweetener composition, dures well known in the art. The term "salt” also refers to at least one carbohydrate, at least one polyol, at least one complexes that retain the desired chemical activity of the amino acid, and at least one other Sweet taste improving Sweet taste improving compositions of the present invention additive; and are safe for human or animal consumption in a generally 0105 6.a sweetness enhanced sweetener composition, acceptable range. Alkali metal (for example, sodium or potas at least one carbohydrate, and at least one polyol; sium) or alkaline earth metal (for example, calcium or mag 0106 7. a sweetness enhanced sweetener composition, nesium) salts also can be made. Salts also may include com at least one carbohydrate, and at least one amino acid; binations of alkali and alkaline earth metals. Non-limiting 0.107 8. a sweetness enhanced sweetener composition, examples of Such salts are (a) acid addition salts formed with at least one carbohydrate, and at least one other Sweet inorganic acids and salts formed with organic acids; (b) base taste improving additive; addition salts formed with metal cations such as calcium, 0.108 9. a sweetness enhanced sweetener composition, bismuth, barium, magnesium, aluminum, copper, cobalt, at least one polyol, and at least one amino acid; nickel, cadmium, sodium, potassium, and the like, or with a 0.109 10. a sweetness enhanced sweetener composi cation formed from ammonia, N,N-dibenzylethylenedi tion, at least one polyol, and at least one other Sweet taste amine, D-glucosamine, tetraethylammonium, or ethylenedi improving additive; amine; or (c) combinations of (a) and (b). Thus, any salt forms 0110 1 1. a sweetness enhanced sweetener composi which may be derived from the Sweet taste improving com tion, at least one amino acid, and at least one other Sweet positions may be used with the embodiments of the present taste improving additive; invention as long as the salts of the Sweet taste improving 0.111 12. a sweetness enhanced sweetener composi additives do not adversely affect the taste of the Sweetness tion, at least one carbohydrate, at least one polyol, and at enhanced Sweetener compositions or the orally ingestible least one amino acid; compositions comprising the Sweetness enhanced Sweetener 0112 13. a sweetness enhanced sweetener composi compositions. The salt forms of the additives can be added to tion, at least one carbohydrate, at least one polyol, and at the Sweetness enhanced Sweetener compositions in the same least one other Sweet taste improving additive; amounts as their acid or base forms. 0113. 14. a sweetness enhanced sweetener composi 0098. In particular embodiments, suitable sweet taste tion, at least one polyol, at least one amino acid, and at improving inorganic salts useful as Sweet taste improving least one other Sweet taste improving additive; and additives include, but are not limited to, sodium chloride, 0114 15. a sweetness enhanced sweetener composi potassium chloride, sodium Sulfate, potassium citrate, tion, at least one carbohydrate, at least one amino acid, europium chloride (EuCl), gadolinium chloride (GdCl3). and at least one other Sweet taste improving additive. terbium chloride (TbCl), magnesium sulfate, alum, magne 0115 These fifteen major combinations further may be sium chloride, mono-, di-, tri-basic sodium or potassium salts broken down into further combinations in order to improve of phosphoric acid (e.g., inorganic phosphates), salts of the overall taste of the sweetness enhanced Sweetener com hydrochloric acid (e.g., inorganic chlorides), sodium carbon position or the orally ingestible compositions comprising the ate, sodium bisulfate, and sodium bicarbonate. Furthermore, Sweetness enhanced Sweetener composition. in particular embodiments, Suitable organic salts useful as 0116. As explained above, the Sweet taste improving com Sweet taste improving additives include, but are not limited to, position is selected from the group consisting of polyols, US 2008/0292765 A1 Nov. 27, 2008 13 carbohydrates, amino acids, other Sweet taste improving 0.142 17. at least one polyol, at least one carbohydrate, additives, and combinations thereof. The other Sweet taste and at least one amino acid, and at least one other Sweet improving additives useful in embodiments of this invention taste improving additive; are described hereinabove. In one embodiment, a single Sweet 0.143 18. at least one polyol, at least one carbohydrate, taste improving composition may be used with a Sweetness and at least one polyamino acid, and at least one other enhanced Sweetener composition. In another embodiment, Sweet taste improving additive; one or more Sweet taste improving compositions may be used 0144. 19. at least one polyol, at least one carbohydrate, with a Sweetness enhanced Sweetener composition. Thus, and at least one Sugar acid, and at least one other Sweet non-limiting examples of Sweet taste improving composition taste improving additive; combinations for embodiments of this invention include: 0145 20. at least one polyol, at least one carbohydrate, 0117 i.at least one polyol, at least one carbohydrate, at and at least one nucleotide, and at least one other Sweet least one amino acid, and at least one other Sweet taste taste improving additive; improving additive; 0146 21. at least one polyol, at least one carbohydrate, 0118 ii. at least one polyol, at least one carbohydrate, and at least one organic acid, and at least one other Sweet and at least one other Sweet taste improving additive; taste improving additive; 0119 iii. at least one polyol and at least one other sweet 0.147. 22. at least one polyol, at least one carbohydrate, taste improving additive; and at least one inorganic acid, and at least one other I0120 iv. at least one polyol and at least one carbohy Sweet taste improving additive; drate; 0.148 23. at least one polyol, at least one carbohydrate, I0121 V. at least one carbohydrate and at least one other and at least one bitter compound, and at least one other Sweet taste improving additive; Sweet taste improving additive; 0.122 vi. at least one polyol and at least one amino acid; 0.149 24. at least one polyol, at least one carbohydrate, I0123 vii. at least one carbohydrate and at least one and at least one flavorant or flavoring ingredient, and at amino acid; least one other Sweet taste improving additive; 0.124 viii. at least one amino acid and at least one other 0150. 25. at least one polyol, at least one carbohydrate, Sweet taste improving additive. and at least one polymer, and at least one other Sweet 0.125. Other sweet taste improving composition combina taste improving additive; tions in accordance with embodiments of this invention 0151. 26. at least one polyol, at least one carbohydrate, include: and at least one protein or protein hydrolysate, and at 0.126 1. at least one polyol, at least one carbohydrate, least one other Sweet taste improving additive; and at least one amino acid; 0152 27. at least one polyol, at least one carbohydrate, I0127 2. at least one polyol, at least one carbohydrate, and at least one surfactant, and at least one other Sweet and at least one polyamino acid; taste improving additive; I0128. 3. at least one polyol, at least one carbohydrate, 0153. 28. at least one polyol, at least one carbohydrate, and at least one Sugar acid; and at least one flavonoid, and at least one other Sweet I0129. 4. at least one polyol, at least one carbohydrate, taste improving additive; and at least one nucleotide; 0154 29. at least one polyol, at least one carbohydrate, 0.130) 5. at least one polyol, at least one carbohydrate, and at least one alcohol, and at least one other Sweet taste and at least one organic acid; improving additive; I0131 6. at least one polyol, at least one carbohydrate, 0.155 30. at least one polyol, at least one carbohydrate, and at least one inorganic acid; at least one amino acid, and at least one polyamino acid; I0132 7. at least one polyol, at least one carbohydrate, 0156 31. at least one polyol, at least one carbohydrate, and at least one bitter compound; at least one amino acid, at least one polyamino acid, and 0.133 8. at least one polyol, at least one carbohydrate, at least one Sugar acid; and at least one flavorant or flavoring ingredient; 0157. 32. at least one polyol, at least one carbohydrate, I0134) 9. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at and at least one polymer; least one Sugar acid, and at least one nucleotide; 0.135 10. at least one polyol, at least one carbohydrate, 0158 33. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolysate or protein at least one amino acid, at least one polyamino acid, at or protein hydrolysate with low molecular weight amino least one Sugar acid, at least one nucleotide, and at least acid; one organic acid; 0.136 11. at least one polyol, at least one carbohydrate, 0159) 34. at least one polyol, at least one carbohydrate, and at least one surfactant; at least one amino acid, at least one polyamino acid, at 0.137 12. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one and at least one flavonoid; organic acid, and at least one inorganic acid; 0.138 13. at least one polyol, at least one carbohydrate, 0.160 35. at least one polyol, at least one carbohydrate, and at least one alcohol; at least one amino acid, at least one polyamino acid, at 0.139. 14. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one and at least one emulsifier; organic acid, at least one inorganic acid, and at least one 0140 15. at least one polyol, at least one carbohydrate, bitter compound; and at least one inorganic salt, 0.161 36. at least one polyol, at least one carbohydrate, 0141 16. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at and at least one organic salt, least one Sugar acid, at least one nucleotide, at least one US 2008/0292765 A1 Nov. 27, 2008 14

organic acid, at least one inorganic acid, at least one 0182 57. at least one polyol, at least one carbohydrate, bitter compound, and at least one polymer; at least one polyamino acid, and at least one protein or 0162 37. at least one polyol, at least one carbohydrate, protein hydrolysate; at least one amino acid, at least one polyamino acid, at 0183 58. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one at least one polyamino acid, and at least one Surfactant; organic acid, at least one inorganic acid, at least one 018.4 59. at least one polyol, at least one carbohydrate, bitter compound, at least one polymer, and at least one at least one polyamino acid, and at least one flavonoid; protein or protein hydrolysate; 0185 60. at least one polyol, at least one carbohydrate, 0163. 38. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol; at least one amino acid, at least one polyamino acid, at 0186 61. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one at least one Sugar acid, and at least one nucleotide; organic acid, at least one inorganic acid, at least one 0187 62. at least one polyol, at least one carbohydrate, bitter compound, at least one polymer, at least one pro at least one Sugar acid, and at least one organic acid; tein or protein hydrolysate, and at least one surfactant; 0188 63. at least one polyol, at least one carbohydrate, 0164. 39. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one inorganic acid; at least one amino acid, at least one polyamino acid, at 0189 64. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one at least one Sugar acid, and at least one bitter compound; organic acid, at least one inorganic acid, at least one 0.190 65. at least one polyol, at least one carbohydrate, bitter compound, at least one polymer, at least one pro at least one Sugar acid, and at least one polymer; tein or protein hydrolysate, at least one Surfactant, and at 0191 66. at least one polyol, at least one carbohydrate, least one flavonoid; at least one Sugar acid, and at least one protein or protein 0.165 40. at least one polyol, at least one carbohydrate, hydrolysate; at least one amino acid, at least one polyamino acid, at 0.192 67. at least one polyol, at least one carbohydrate, least one Sugar acid, at least one nucleotide, at least one at least one Sugar acid, and at least one Surfactant; organic acid, at least one inorganic acid, at least one 0193 68. at least one polyol, at least one carbohydrate, bitter compound, at least one polymer, at least one pro at least one Sugar acid, and at least one flavonoid; tein or protein hydrolysate, at least one Surfactant, at 0194 69. at least one polyol, at least one carbohydrate, least one flavonoid, and at least one alcohol; at least one Sugar acid, and at least one alcohol; 0166 41. at least one polyol, at least one carbohydrate, 0.195 70. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one Sugar acid; at least one nucleotide, and at least one organic acid; 0.167 42. at least one polyol, at least one carbohydrate, 0196) 71. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide; at least one nucleotide, and at least one inorganic acid; 0168 43. at least one polyol, at least one carbohydrate, 0.197 72. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid; at least one nucleotide, and at least one bitter compound; 0169. 44. at least one polyol, at least one carbohydrate, 0198 73. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid; at least one nucleotide, and at least one polymer; 0170 45. at least one polyol, at least one carbohydrate, 0199 74. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound; at least one nucleotide, and at least one protein or protein 0171 46. at least one polyol, at least one carbohydrate, hydrolysate; at least one amino acid, and at least one polymer; 0200 75. at least one polyol, at least one carbohydrate, 0172 47. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant; at least one amino acid, and at least one protein or protein 0201 76. at least one polyol, at least one carbohydrate, hydrolysate; at least one nucleotide, and at least one flavonoid; 0173 48. at least one polyol, at least one carbohydrate, 0202) 77. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one Surfactant; at least one nucleotide, and at least one alcohol; 0.174 49. at least one polyol, at least one carbohydrate, 0203 78. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid; at least one organic acid, and at least one inorganic acid; 0.175 50. at least one polyol, at least one carbohydrate, 0204 79. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol; at least one organic acid, and at least one bitter com 0176) 51. at least one polyol, at least one carbohydrate, pound; at least one polyamino acid, and at least one Sugar acid; 0205 80. at least one polyol, at least one carbohydrate, 0177 52. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer, at least one polyamino acid, and at least one nucleotide; 0206 81. at least one polyol, at least one carbohydrate, 0.178 53. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or at least one polyamino acid, and at least one organic protein hydrolysate; acid; 0207 82. at least one polyol, at least one carbohydrate, 0179 54. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant; at least one polyamino acid, and at least one inorganic 0208) 83. at least one polyol, at least one carbohydrate, acid; at least one organic acid, and at least one flavonoid; 0180 55. at least one polyol, at least one carbohydrate, 0209 84. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter com at least one organic acid, and at least one alcohol; pound; 0210 85. at least one polyol, at least one carbohydrate, 0181 56. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter com at least one polyamino acid, and at least one polymer; pound; US 2008/0292765 A1 Nov. 27, 2008 15

0211 86. at least one polyol, at least one carbohydrate, 0244. 14. at least one polyol and at least one emulsifier; at least one inorganic acid, and at least one polymer, 0245 15. at least one polyol and at least one inorganic 0212 87. at least one polyol, at least one carbohydrate, salt; at least one inorganic acid, and at least one protein or 0246 16. at least one polyol and at least one organic protein hydrolysate; salt; 0213 88. at least one polyol, at least one carbohydrate, 0247 17. at least one polyol and at least one protein or at least one inorganic acid, and at least one Surfactant; protein hydrolysate or mixture of low molecular weight 0214 89. at least one polyol, at least one carbohydrate, amino acids; at least one inorganic acid, and at least one flavonoid; 0248. 18. at least one polyol, at least one amino acid, 0215 90. at least one polyol, at least one carbohydrate, and at least one other Sweet taste improving additive; at least one inorganic acid, and at least one alcohol; 0249 19. at least one polyol, at least one polyamino 0216) 91. at least one polyol, at least one carbohydrate, acid, and at least one other Sweet taste improving addi at least one bitter compound, and at least one polymer; tive; 0217 92. at least one polyol, at least one carbohydrate, 0250 20. at least one polyol, at least one sugar acid, and at least one bitter compound, and at least one protein or at least one other Sweet taste improving additive; protein hydrolysate; 0251 21. at least one polyol, at least one nucleotide, and 0218 93. at least one polyol, at least one carbohydrate, at least one other Sweet taste improving additive; at least one bitter compound, and at least one Surfactant; 0252 22. at least one polyol, at least one organic acid, 0219) 94. at least one polyol, at least one carbohydrate, and at least one other Sweet taste improving additive; at least one bitter compound, and at least one flavonoid; 0253 23. at least one polyol, at least one inorganic acid, 0220 95. at least one polyol, at least one carbohydrate, and at least one other Sweet taste improving additive; at least one bitter compound, and at least one alcohol; 0254. 24. at least one polyol, at least one bitter com 0221 96. at least one polyol, at least one carbohydrate, pound, and at least one other Sweet taste improving at least one polymer, and at least one protein or protein additive; hydrolysate; 0255 25. at least one polyol, at least one flavorant or 0222 97. at least one polyol, at least one carbohydrate, flavoring ingredient, and at least one other Sweet taste at least one polymer, and at least one Surfactant; improving additive; 0223 98. at least one polyol, at least one carbohydrate, 0256 26. at least one polyol, at least one polymer, and at at least one polymer, and at least one flavonoid; least one other Sweet taste improving additive; 0224 99. at least one polyol, at least one carbohydrate, 0257 27. at least one polyol, at least one protein or at least one polymer, and at least one alcohol; protein hydrolysate, and at least one other Sweet taste 0225 100. at least one polyol, at least one carbohydrate, improving additive; at least one protein or protein hydrolysate, and at least 0258 28. at least one polyol, at least one surfactant, and one surfactant; at least one other Sweet taste improving additive; 0226 101. at least one polyol, at least one carbohydrate, 0259 29. at least one polyol, at least one flavonoid, and at least one protein or protein hydrolysate, and at least at least one other Sweet taste improving additive; one flavonoid; 0260 30. at least one polyol, at least one alcohol, and at 0227 102. at least one polyol, at least one carbohydrate, least one other Sweet taste improving additive; at least one Surfactant, and at least one flavonoid; 0261 31. at least one polyol, at least one amino acid, 0228. 103. at least one polyol, at least one carbohydrate, and at least one polyamino acid; at least one Surfactant, and at least one alcohol; and 0262. 32. at least one polyol, at least one amino acid, at 0229) 104. at least one polyol, at least one carbohydrate, least one polyamino acid, and at least one Sugar acid; at least one flavonoid, and at least one alcohol. 0263. 33. at least one polyol, at least one amino acid, at 0230. Other sweet taste improving composition combina least one polyamino acid, at least one Sugar acid, and at tions in accordance with embodiments of this invention least one nucleotide; include: 0264. 34. at least one polyol, at least one amino acid, at 0231 1. at least one polyol and at least one amino acid; least one polyamino acid, at least one Sugar acid, at least 0232 2. at least one polyol and at least one polyamino one nucleotide, and at least one organic acid; acid; 0265 35. at least one polyol, at least one amino acid, at 0233 3. at least one polyol and at least one sugar acid; least one polyamino acid, at least one Sugar acid, at least 0234 4. at least one polyol and at least one nucleotide; one nucleotide, at least one organic acid, and at least one 0235. 5. at least one polyol and at least one organic acid; inorganic acid: 0236 6. at least one polyol and at least one inorganic 0266 36. at least one polyol, at least one amino acid, at acid; least one polyamino acid, at least one Sugar acid, at least 0237 7. at least one polyol and at least one bitter com one nucleotide, at least one organic acid, at least one pound; inorganic acid, and at least one bitter compound; 0238 8. at least one polyol and at least one flavorant or 0267 37. at least one polyol, at least one amino acid, at flavoring ingredient; least one polyamino acid, at least one Sugar acid, at least 0239) 9. at least one polyol and at least one polymer; one nucleotide, at least one organic acid, at least one 0240 10. at least one polyol and at least one protein or inorganic acid, at least one bitter compound, and at least protein hydrolysate; one polymer; 0241 11. at least one polyol and at least one surfactant; 0268 38. at least one polyol, at least one amino acid, at 0242 12. at least one polyol and at least one flavonoid; least one polyamino acid, at least one Sugar acid, at least 0243 13. at least one polyol and at least one alcohol: one nucleotide, at least one organic acid, at least one US 2008/0292765 A1 Nov. 27, 2008 16

inorganic acid, at least one bitter compound, at least one 0293 63. at least one polyol, at least one polyamino polymer, and at least one protein or protein hydrolysate; acid, and at least one alcohol; 0269. 39. at least one polyol, at least one amino acid, at 0294 64. at least one polyol, at least one Sugar acid, and least one polyamino acid, at least one Sugar acid, at least at least one nucleotide; one nucleotide, at least one organic acid, at least one 0295 65. at least one polyol, at least one sugar acid, and inorganic acid, at least one bitter compound, at least one at least one organic acid; polymer, at least one protein or protein hydrolysate, and 0296 66. at least one polyol, at least one sugar acid, and at least one Surfactant; at least one inorganic acid; 0270 40. at least one polyol, at least one amino acid, at 0297 67. at least one polyol, at least one sugar acid, and least one polyamino acid, at least one Sugar acid, at least at least one bitter compound; one nucleotide, at least one organic acid, at least one 0298 68. at least one polyol, at least one sugar acid, and inorganic acid, at least one bitter compound, at least one at least one polymer, polymer, at least one protein or protein hydrolysate, at 0299 69. at least one polyol, at least one sugar acid, and least one surfactant, and at least one flavonoid; at least one protein or protein hydrolysate; 0271 41. at least one polyol, at least one amino acid, at 0300 70. at least one polyol, at least one sugar acid, and least one polyamino acid, at least one Sugar acid, at least at least one surfactant; one nucleotide, at least one organic acid, at least one 0301 71. at least one polyol, at least one sugar acid, and inorganic acid, at least one bitter compound, at least one at least one flavonoid; polymer, at least one protein or protein hydrolysate, at 0302 72. at least one polyol, at least one sugar acid, and least one Surfactant, at least one flavonoid, and at least at least one alcohol; one alcohol; 0303 73. at least one polyol, at least one nucleotide, and 0272 42. at least one polyol, at least one amino acid, at least one organic acid; and at least one Sugar acid; 0304) 74. at least one polyol, at least one nucleotide, and 0273 43. at least one polyol, at least one amino acid, at least one inorganic acid; and at least one nucleotide; 0305 75. at least one polyol, at least one nucleotide, and 0274 44. at least one polyol, at least one amino acid, at least one bitter compound; and at least one organic acid; 0306 76. at least one polyol, at least one nucleotide, and 0275 45. at least one polyol, at least one amino acid, at least one polymer, and at least one inorganic acid; 0307 77. at least one polyol, at least one nucleotide, and 0276 46. at least one polyol, at least one amino acid, at least one protein or protein hydrolysate; and at least one bitter compound; 0308 78. at least one polyol, at least one nucleotide, and at least one surfactant; 0277 47. at least one polyol, at least one amino acid, 0309 79. at least one polyol, at least one nucleotide, and and at least one polymer; at least one flavonoid; 0278 48. at least one polyol, at least one amino acid, 0310 80. at least one polyol, at least one nucleotide, and and at least one protein or protein hydrolysate; at least one alcohol; 0279 49. at least one polyol, at least one amino acid, 0311 81. at least one polyol, at least one organic acid, and at least one surfactant; and at least one inorganic acid; 0280 50. at least one polyol, at least one amino acid, 0312 82. at least one polyol, at least one organic acid, and at least one flavonoid; and at least one bitter compound; 0281 51. at least one polyol, at least one amino acid, 0313 83. at least one polyol, at least one organic acid, and at least one alcohol; and at least one polymer; 0282 52. at least one polyol, at least one polyamino 0314 84. at least one polyol, at least one organic acid, acid, and at least one Sugar acid; and at least one protein or protein hydrolysate; 0283 53. at least one polyol, at least one polyamino 0315 85. at least one polyol, at least one organic acid, acid, and at least one nucleotide; and at least one Surfactant; 0284. 54. at least one polyol, at least one polyamino 0316 86. at least one polyol, at least one organic acid, acid, and at least one organic acid; and at least one flavonoid; 0285 55. at least one polyol, at least one polyamino 0317 87. at least one polyol, at least one organic acid, acid, and at least one organic salt; and at least one alcohol; 0286 56. at least one polyol, at least one polyamino 0318 88. at least one polyol, at least one inorganic acid, acid, and at least one inorganic acid; and at least one bitter compound; 0287 57. at least one polyol, at least one polyamino 0319 89. at least one polyol, at least one inorganic acid, acid, and at least one inorganic salt; and at least one polymer; 0288 58. at least one polyol, at least one polyamino 0320 90. at least one polyol, at least one inorganic acid, acid, and at least one bitter compound; and at least one protein or protein hydrolysate; 0289 59. at least one polyol, at least one polyamino 0321 91. at least one polyol, at least one inorganic acid, acid, and at least one polymer; and at least one Surfactant; 0290) 60. at least one polyol, at least one polyamino 0322 92. at least one polyol, at least one inorganic acid, acid, and at least one protein or protein hydrolysate; and at least one flavonoid; 0291 61. at least one polyol, at least one polyamino 0323 93. at least one polyol, at least one inorganic acid, acid, and at least one surfactant; and at least one alcohol; 0292 62. at least one polyol, at least one polyamino 0324 94. at least one polyol, at least one bitter com acid, and at least one flavonoid; pound, and at least one polymer; US 2008/0292765 A1 Nov. 27, 2008 17

0325 95. at least one polyol, at least one bitter com 0357 127. at least one sweet taste improving additive, pound, and at least one protein or protein hydrolysate; lactitol, and at least one other polyol; 0326 96. at least one polyol, at least one bitter com 0358 128. at least one sweet taste improving additive, pound, and at least one surfactant; Xylitol, and at least one other polyol; 0327 97. at least one polyol, at least one bitter com 0359 129. at least one sweet taste improving additive, pound, and at least one flavonoid; isomalt, and at least one other polyol; 0328 98. at least one polyol, at least one bitter com 0360 130. at least one sweet taste improving additive, pound, and at least one alcohol; propylene glycol, and at least one other polyol; 0329 99. at least one polyol, at least one polymer, and at 0361 131. at least one sweet taste improving additive, least one protein or protein hydrolysate; glycerol, and at least one other polyol; 0330 100. at least one polyol, at least one polymer, and 0362. 132. = at least one Surfactant; 0363 133. at least one sweet taste improving additive, 0331 101. at least one polyol, at least one polymer, and reduced isomalto-oligosaccharides, and at least one at least one flavonoid; other polyol; 0332 102. at least one polyol, at least one polymer, and 0364 134. at least one sweet taste improving additive, at least one alcohol; reduced Xylo-oligosaccharides, and at least one other 0333 103. at least one polyol, at least one protein or polyol; protein hydrolysate, and at least one surfactant; 0365. 135. at least one sweet taste improving additive, 0334 104. at least one polyol, at least one protein or reduced gentio-oligosaccharides, and at least one other protein hydrolysate, and at least one flavonoid; polyol; 0335 105. at least one polyol, at least one surfactant, 0366 136. at least one sweet taste improving additive, and at least one flavonoid; reduced maltose syrup, and at least one other polyol; and 0336 106. at least one polyol, at least one surfactant, 0367 137. at least one sweet taste improving additive, and at least one alcohol; reduced glucose syrup, and at least one other polyol. 0337 107. at least one polyol, at least one flavonoid, and 0368 Other sweet taste improving composition combina at least one alcohol; tions in accordance with embodiments of this invention 0338 108. at least one sweet taste improving additive include: and erythritol; 0369 1. at least one polyol and tagatose; 0339) 109. at least one sweet taste improving additive 0370 2. at least one polyol and trehalose; and maltitol; 0371 3. at least one polyol and galactose; 0340 110. at least one sweet taste improving additive 0372 4. at least one polyol and rhamnose; and mannitol; 0373) 5. at least one polyol and dextrin; 0341) 111. at least one sweet taste improving additive 0374 6. at least one polyol and cyclodextrin; and sorbitol; 0375 7. at least one polyol and C.-cyclodextrin, B-cy 0342) 112. at least one sweet taste improving additive clodextrin, or Y-cyclodextrin; and lactitol; 0376 8. at least one polyol and maltodextrin; 0343 113. at least one sweet taste improving additive 0377 9. at least one polyol and dextran; and xylitol; 0378 10. at least one polyol and sucrose; 0344) 114. at least one sweet taste improving additive 0379 11. at least one polyol and glucose: and isomalt, 0380 12. at least one polyol and fructose; 0345) 115. at least one sweet taste improving additive 0381 13. at least one polyol and threose; and propylene glycol, 0382 14. at least one polyol and arabinose; 0346 116. at least one sweet taste improving additive 0383. 15. at least one polyol and xylose; and glycerol; 0384 16. at least one polyol and lyxose; 0347 117. at least one sweet taste improving additive 0385) 17. at least one polyol and allose; and isomalitulose; 0386 18. at least one polyol and altrose; 0348 118. at least one sweet taste improving additive 0387. 19. at least one polyol and mannose; and reduced isomalto-oligosaccharides; 0388. 20. at least one polyol and idose; 0349 119. at least one sweet taste improving additive 0389. 21. at least one polyol and talose; and reduced Xylo-oligosaccharides; 0390 22. at least one polyol and lactose; 0350 120. at least one sweet taste improving additive 0391) 23. at least one polyol and maltose; and reduced gentio-oligosaccharides; 0392 24. at least one polyol and invert sugar; 0351 121. at least one sweet taste improving additive 0393 25. at least one polyol and trehalose; and reduced maltose syrup; 0394 26. at least one polyol and isotrehalose; 0352 122. at least one sweet taste improving additive 0395 27. at least one polyol and neotrehalose; and reduced glucose syrup; 0396 28. at least one polyol and isomalitulose; 0353 123. at least one sweet taste improving additive, 0397 29. at least one polyol and galactose; erythritol, and at least one other polyol; 0398. 30. at least one polyol and beet oligosaccharides: 0354 124. at least one sweet taste improving additive, 0399. 31. at least one polyol and isomalto-oligosaccha maltitol, and at least one other polyol; rides; 0355 125. at least one sweet taste improving additive, 0400 32. at least one polyol and isomaltose; mannitol, and at least one other polyol; 0401 33. at least one polyol and isomaltotriose; 0356. 126. at least one sweet taste improving additive, 0402. 34. at least one polyol and panose; Sorbitol, and at least one other polyol; 0403. 35. at least one polyol and xylo-oligosaccharides: US 2008/0292765 A1 Nov. 27, 2008 18

0404 36. at least one polyol and Xylotriose; 0447 79. at least one polyol, arabinose, and at least one 04.05 37. at least one polyol and xylobiose; other carbohydrate; 0406 38. at least one polyol and gentio-oligoscaccha 0448 80. at least one polyol, xylose, and at least one rides; other carbohydrate; 0407 39. at least one polyol and gentiobiose; 0449 81. at least one polyol, lyxose, and at least one 0408 40. at least one polyol and gentiotriose; other carbohydrate; 04.09 41. at least one polyol and gentiotetraose; 0450. 82. at least one polyol, allose, and at least one 0410. 42. at least one polyol and Sorbose; other carbohydrate; 0411 43. at least one polyol and nigero-oligosaccha 0451 83. at least one polyol, altrose, and at least one rides; other carbohydrate; 0412 44. at least one polyol and fucose: 0452 84. at least one polyol, mannose, and at least one 0413 45. at least one polyol and fructooligosaccha other carbohydrate; rides; 0453 85. at least one polyol, idose, and at least one 0414. 46. at least one polyol and kestose; other carbohydrate; 0415 47. at least one polyol and nystose; 0454 86. at least one polyol, talose, and at least one 0416) 48. at least one polyol and maltotetraol; other carbohydrate; 0417 49. at least one polyol and maltotriol: 0455 87. at least one polyol, lactose, and at least one 0418 50. at least one polyol and malto-oligosaccha other carbohydrate; rides; 0456 88. at least one polyol, maltose, and at least one 0419 51. at least one polyol and maltotriose; other carbohydrate; 0420 52. at least one polyol and maltotetraose; 0457 89. at least one polyol, invert sugar, and at least 0421 53. at least one polyol and maltopentaose; one other carbohydrate; 0422 54. at least one polyol and maltohexaose; 0458 90. at least one polyol, trehalose, and at least one 0423 55. at least one polyol and maltoheptaose; other carbohydrate; 0424 56. at least one polyol and lactulose; 0459 91. at least one polyol, isotrehalose, and at least 0425 57. at least one polyol and melibiose; one other carbohydrate; 0426 58. at least one polyol and raffinose; 0460 92. at least one polyol, neotrehalose, and at least 0427 59. at least one polyol and rhamnose; one other carbohydrate; 0428 60. at least one polyol and ribose; 0461 93. at least one polyol, isomaltulose, and at least 0429 61. at least one polyol and isomerized liquid sug one other carbohydrate; arS. 0462 94. at least one polyol, galactose, and at least one 0430) 62. at least one polyol and high fructose corn other carbohydrate; syrup (e.g. HFCS55.HFCS42, or HFCS90) or starch 0463 95. at least one polyol, beet oligosaccharides, and syrup; at least one other carbohydrate; 0431 63. at least one polyol and coupling Sugars; 0464 96. at least one polyol, isomalto-oligosaccha 0432 64. at least one polyol and soybean oligosaccha rides, and at least one other carbohydrate; rides; 0465 97. at least one polyol, isomaltose, and at least 0433 65. at least one polyol and glucose syrup; one other carbohydrate; 0434 66. at least one polyol, tagatose, and at least one 0466 98. at least one polyol, isomaltotriose, and at least other carbohydrate; one other carbohydrate; 0435 67. at least one polyol, trehalose, and at least one 0467 99. at least one polyol, panose, and at least one other carbohydrate; other carbohydrate; 0436 68. at least one polyol, galactose, and at least one 0468 100. at least one polyol, xylo-oligosaccharides, other carbohydrate; and at least one other carbohydrate; 0437. 69. at least one polyol, rhamnose, and at least one 0469 101. at least one polyol, xylotriose, and at least other carbohydrate; one other carbohydrate; 0438 70. at least one polyol, dextrin, and at least one 0470 102. at least one polyol, xylobiose, and at least other carbohydrate; one other carbohydrate; 0439 71. at least one polyol, cyclodextrin, and at least 0471 103. at least one polyol, gentio-oligoscaccha one other carbohydrate; rides, and at least one other carbohydrate; 0440 72. at least one polyol, B-cyclodextrin, and at 0472. 104. at least one polyol, gentiobiose, and at least least one other carbohydrate; one other carbohydrate; 0441 73. at least one polyol, maltodextrin, and at least 0473 105. at least one polyol, gentiotriose, and at least one other carbohydrate; one other carbohydrate; 0442 74. at least one polyol, dextran, and at least one 0474 106. at least one polyol, gentiotetraose, and at other carbohydrate; least one other carbohydrate; 0443 75. at least one polyol, sucrose, and at least one 0475 107. at least one polyol, Sorbose, and at least one other carbohydrate; other carbohydrate; 0444 76. at least one polyol, glucose, and at least one 0476. 108. at least one polyol, nigero-oligosaccharides, other carbohydrate; and at least one other carbohydrate; 0445 77. at least one polyol, fructose, and at least one 0477 109. at least one polyol, fucose, and at least one other carbohydrate; other carbohydrate; 0446 78. at least one polyol, threose, and at least one 0478 110. at least one polyol, fructooligosaccharides, other carbohydrate; and at least one other carbohydrate; US 2008/0292765 A1 Nov. 27, 2008 19

0479. 111. at least one polyol, kestose, and at least one 0514 146. at least one carbohydrate, maltitol, and at other carbohydrate; least one other polyol; 0480. 112. at least one polyol, nystose, and at least one 0515 147. at least one carbohydrate, mannitol, and at other carbohydrate; least one other polyol; 0481 113. at least one polyol, maltotetraol, and at least 0516) 148. at least one carbohydrate, sorbitol, and at one other carbohydrate; least one other polyol; 0482) 114. at least one polyol, maltotriol, and at least 0517 149. at least one carbohydrate, lactitol, and at one other carbohydrate; least one other polyol; 0483 115. at least one polyol, malto-oligosaccharides, 0518 150. at least one carbohydrate, xylitol, and at least and at least one other carbohydrate; one other polyol; 0484) 116. at least one polyol, maltotriose, and at least 0519 151. at least one carbohydrate, isomalt, and at one other carbohydrate; least one other polyol; 0485) 117. at least one polyol, maltotetraose, and at 0520 152. at least one carbohydrate, propylene glycol, least one other carbohydrate; and at least one other polyol; 0486 118. at least one polyol, maltopentaose, and at 0521. 153. at least one carbohydrate, glycerol, and at least one other carbohydrate; least one other polyol; 0487 119. at least one polyol, maltohexaose, and at 0522 154. at least one carbohydrate, reduced isomalto least one other carbohydrate; oligosaccharides, and at least one other polyol; 0488 120. at least one polyol, maltoheptaose, and at 0523 155. at least one carbohydrate, reduced xylo-oli least one other carbohydrate; gosaccharides, and at least one other polyol; 0489 121. at least one polyol, lactulose, and at least one 0524) 156. at least one carbohydrate, reduced gentio other carbohydrate; oligosaccharides, and at least one other polyol; 0490 122. at least one polyol, melibiose, and at least 0525 157. at least one carbohydrate, reduced maltose one other carbohydrate; syrup, and at least one other polyol; and 0491 123. at least one polyol, raffinose, and at least one 0526, 158. at least one carbohydrate, reduced glucose other carbohydrate; syrup, and at least one other polyol. 0492 124. at least one polyol, rhamnose, and at least 0527. Other sweet taste improving composition combina one other carbohydrate; tions in accordance with embodiments of this invention 0493) 125. at least one polyol, ribose, and at least one other carbohydrate; include: 0494 126. at least one polyol, isomerized liquid sugars, 0528 1. at least one carbohydrate and at least one amino and at least one other carbohydrate; acid; 0495 127. at least one polyol, high fructose corn syrup 0529 2. at least one carbohydrate and at least one (e.g. HFCS55, HFCS42, or HFCS90) or starch syrup, polyamino acid; and at least one other carbohydrate; 0530 3. at least one carbohydrate and at least one sugar 0496 128. at least one polyol, coupling Sugars, and at acid; least one other carbohydrate; 0531. 4. at least one carbohydrate and at least one nucle 0497 129. at least one polyol, soybean oligosaccha otide; rides, and at least one other carbohydrate; 0532 5. at least one carbohydrate and at least one 0498 130. at least one polyol, glucose syrup, and at organic acid: least one other carbohydrate; 0533 6. at least one carbohydrate and at least one inor 0499. 131. at least one carbohydrate and erythritol; ganic acid; 0500 132. at least one carbohydrate and maltitol; 0534 7. at least one carbohydrate and at least one bitter 0501) 133. at least one carbohydrate and mannitol; compound; 0502. 134. at least one carbohydrate and sorbitol; 0535 8. at least one carbohydrate and at least one fla 0503) 135. at least one carbohydrate and lactitol; Vorant or flavoring ingredient; 0504 136. at least one carbohydrate and xylitol; 0536 9. at least one carbohydrate and at least one poly 0505 137. at least one carbohydrate and isomalt; mer, 0506 138. at least one carbohydrate and propylene gly 0537 10. at least one carbohydrate and at least one col; protein or protein hydrolysate; 0507 139. at least one carbohydrate and glycerol: 0538 11. at least one carbohydrate and at least one 0508) 140. at least one carbohydrate and reduced iso Surfactant; malto-oligosaccharides; 0539 12. at least one carbohydrate and at least one 0509 141. at least one carbohydrate and reduced xylo flavonoid; oligosaccharides; 0540 13. at least one carbohydrate and at least one 0510) 142. at least one carbohydrate and reduced gen alcohol; tio-oligosaccharides; 0541 14. at least one carbohydrate and at least one 0511 143. at least one carbohydrate and reduced mal protein or protein hydrolysate or mixture of low molecu tose syrup; lar weight amino acids; 0512 144. at least one carbohydrate and reduced glu 0542. 15. at least one carbohydrate and at least one cose syrup; emulsifier; 0513. 145. at least one carbohydrate, erythritol, and at 0543 16. at least one carbohydrate and at least one least one other polyol; inorganic salt: US 2008/0292765 A1 Nov. 27, 2008 20

0544 17. at least one carbohydrate, at least one amino at least one nucleotide, at least one organic acid, at least acid, and at least one other Sweet taste improving addi one inorganic acid, at least one bitter compound, at least tive; one polymer, and at least one protein or protein hydroly 0545 18. at least one carbohydrate, at least one Sate; polyamino acid, and at least one other Sweet taste 0565) 38. at least one carbohydrate, at least one amino improving additive; acid, at least one polyamino acid, at least one Sugar acid, 0546) 19. at least one carbohydrate, at least one sugar at least one nucleotide, at least one organic acid, at least acid, and at least one other Sweet taste improving addi one inorganic acid, at least one bitter compound, at least tive; one polymer, at least one protein or protein hydrolysate, 0547. 20. at least one carbohydrate, at least one nucle and at least one Surfactant; otide, and at least one other Sweet taste improving addi 0566 39. at least one carbohydrate, at least one amino tive; acid, at least one polyamino acid, at least one Sugar acid, 0548 21. at least one carbohydrate, at least one organic at least one nucleotide, at least one organic acid, at least acid, and at least one other Sweet taste improving addi one inorganic acid, at least one bitter compound, at least tive; one polymer, at least one protein or protein hydrolysate, 0549. 22. at least one carbohydrate, at least one inor at least one surfactant, and at least one flavonoid; ganic acid, and at least one other Sweet taste improving 0567 40. at least one carbohydrate, at least one amino additive; acid, at least one polyamino acid, at least one Sugar acid, 0550 23. at least one carbohydrate, at least one bitter at least one nucleotide, at least one organic acid, at least compound, and at least one other Sweet taste improving one inorganic acid, at least one bitter compound, at least additive; one polymer, at least one protein or protein hydrolysate, 0551 24. at least one carbohydrate, at least one fla at least one surfactant, at least one flavonoid, and at least Vorant or flavoring ingredient, and at least one other one alcohol; Sweet taste improving additive; 0568 41. at least one carbohydrate, at least one amino 0552) 25. at least one carbohydrate, at least one poly acid, and at least one Sugar acid; mer, and at least one other Sweet taste improving addi 0569. 42. at least one carbohydrate, at least one amino tive; acid, and at least one nucleotide; 0553 26. at least one carbohydrate, at least one protein 0570 43. at least one carbohydrate, at least one amino or protein hydrolysate, and at least one other Sweet taste acid, and at least one organic acid; improving additive; 0571 44. at least one carbohydrate, at least one amino 0554. 27. at least one carbohydrate, at least one surfac acid, and at least one inorganic acid; tant, and at least one other Sweet taste improving addi 0572 45. at least one carbohydrate, at least one amino tive; acid, and at least one bitter compound; 0555 28. at least one carbohydrate, at least one fla 0573 46. at least one carbohydrate, at least one amino vonoid, and at least one other Sweet taste improving acid, and at least one polymer; additive; 0574 47. at least one carbohydrate, at least one amino 0556. 29. at least one carbohydrate, at least one alcohol, acid, and at least one protein or protein hydrolysate; and at least one other Sweet taste improving additive; 0575 48. at least one carbohydrate, at least one amino 0557. 30. at least one carbohydrate, at least one amino acid, and at least one Surfactant; acid, and at least one polyamino acid; 0576 49. at least one carbohydrate, at least one amino 0558 31. at least one carbohydrate, at least one amino acid, and at least one flavonoid; acid, at least one polyamino acid, and at least one Sugar 0577 50. at least one carbohydrate, at least one amino acid; acid, and at least one alcohol; 0559) 32. at least one carbohydrate, at least one amino 0578) 51. at least one carbohydrate, at least O acid, at least one polyamino acid, at least one Sugar acid, polyamino acid, and at least one Sugar acid; and at least one nucleotide; 0579 52. at least one carbohydrate, at least O 0560 33. at least one carbohydrate, at least one amino polyamino acid, and at least one nucleotide; acid, at least one polyamino acid, at least one Sugar acid, 0580. 53. at least one carbohydrate, at least O at least one nucleotide, and at least one organic acid; polyamino acid, and at least one organic acid; 0561 34. at least one carbohydrate, at least one amino 0581 54. at least one carbohydrate, at least O acid, at least one polyamino acid, at least one Sugar acid, polyamino acid, and at least one inorganic acid; at least one nucleotide, at least one organic acid, and at 0582 55. at least one carbohydrate, at least O least one inorganic acid; polyamino acid, and at least one bitter compound; 0562 35. at least one carbohydrate, at least one amino 0583 56. at least one carbohydrate, at least O acid, at least one polyamino acid, at least one Sugar acid, polyamino acid, and at least one polymer; at least one nucleotide, at least one organic acid, at least 0584) 57. at least one carbohydrate, at least one one inorganic acid, and at least one bitter compound; polyamino acid, and at least one protein or protein 0563. 36. at least one carbohydrate, at least one amino hydrolysate; acid, at least one polyamino acid, at least one Sugar acid, 0585 58. at least one carbohydrate, at least one at least one nucleotide, at least one organic acid, at least polyamino acid, and at least one surfactant; one inorganic acid, at least one bitter compound, and at 0586 59. at least one carbohydrate, at least one least one polymer; polyamino acid, and at least one flavonoid; 0564 37. at least one carbohydrate, at least one amino 0587 60. at least one carbohydrate, at least one acid, at least one polyamino acid, at least one Sugar acid, polyamino acid, and at least one alcohol; US 2008/0292765 A1 Nov. 27, 2008 21

0588 61. at least one carbohydrate, at least one sugar 0619 92. at least one carbohydrate, at least one bitter acid, and at least one nucleotide; compound, and at least one protein or protein hydroly 0589 62. at least one carbohydrate, at least one sugar Sate; acid, and at least one organic acid; 0620. 93. at least one carbohydrate, at least one bitter 0590 63. at least one carbohydrate, at least one sugar compound, and at least one Surfactant; acid, and at least one inorganic acid; 0621 94. at least one carbohydrate, at least one bitter 0591) 64. at least one carbohydrate, at least one sugar compound, and at least one flavonoid; acid, and at least one bitter compound; 0622 95. at least one carbohydrate, at least one bitter 0592 65. at least one carbohydrate, at least one sugar compound, and at least one alcohol; acid, and at least one polymer; 0623 96. at least one carbohydrate, at least one poly 0593 66. at least one carbohydrate, at least one sugar mer, and at least one protein or protein hydrolysate; acid, and at least one protein or protein hydrolysate; 0624 97. at least one carbohydrate, at least one poly 0594 67. at least one carbohydrate, at least one sugar mer, and at least one surfactant; acid, and at least one surfactant; 0625 98. at least one carbohydrate, at least one poly 0595 68. at least one carbohydrate, at least one sugar mer, and at least one flavonoid; acid, and at least one flavonoid; 0626 99. at least one carbohydrate, at least one poly 0596 69. at least one carbohydrate, at least one sugar mer, and at least one alcohol; acid, and at least one alcohol; 0627 100. at least one carbohydrate, at least one protein 0597 70. at least one carbohydrate, at least one nucle or protein hydrolysate, and at least one Surfactant; otide, and at least one organic acid; 0628 101. at least one carbohydrate, at least one protein 0598 71. at least one carbohydrate, at least one nucle or protein hydrolysate, and at least one flavonoid; otide, and at least one inorganic acid; 0629 102. at least one carbohydrate, at least one sur 0599 72. at least one carbohydrate, at least one nucle factant, and at least one flavonoid; otide, and at least one bitter compound; 0630 103. at least one carbohydrate, at least one sur 0600) 73. at least one carbohydrate, at least one nucle factant, and at least one alcohol; otide, and at least one polymer; 0631 104. at least one carbohydrate, at least one fla 0601 74. at least one carbohydrate, at least one nucle vonoid, and at least one alcohol; otide, and at least one protein or protein hydrolysate; 0632 105. at least one sweet taste improving additive 0602 75. at least one carbohydrate, at least one nucle and D-tagatose; otide, and at least one Surfactant; 0633 106. at least one sweet taste improving additive 0603 76. at least one carbohydrate, at least one nucle and trehalose; otide, and at least one flavonoid; 0634 107. at least one sweet taste improving additive 0604) 77. at least one carbohydrate, at least one nucle and D-galactose; otide, and at least one alcohol; 0635 108. at least one sweet taste improving additive 0605) 78. at least one carbohydrate, at least one organic and rhamnose; acid, and at least one inorganic acid; 0636 109. at least one sweet taste improving additive 0606 79. at least one carbohydrate, at least one organic and dextrin; acid, and at least one bitter compound; 0637 110. at least one sweet taste improving additive 0607 80. at least one carbohydrate, at least one organic and cyclodextrin; acid, and at least one polymer; 0638 111. at least one sweet taste improving additive 0608 81. at least one carbohydrate, at least one organic and B-cyclodextrin; acid, and at least one protein or protein hydrolysate; 0639 112. at least one sweet taste improving additive 0609 82. at least one carbohydrate, at least one organic and maltodextrin; acid, and at least one surfactant; 0640 113. at least one sweet taste improving additive 0610 83. at least one carbohydrate, at least one organic and dextran; acid, and at least one flavonoid; 0641 114. at least one sweet taste improving additive 0611 84. at least one carbohydrate, at least one organic and Sucrose; acid, and at least one alcohol; 0642) 115. at least one sweet taste improving additive 0612. 85. at least one carbohydrate, at least one inor and glucose: ganic acid, and at least one bitter compound; 0643) 116. at least one sweet taste improving additive 0613 86. at least one carbohydrate, at least one inor and fructose; ganic acid, and at least one polymer; 0644. 117. at least one sweet taste improving additive 0614 87. at least one carbohydrate, at least one inor and threose; ganic acid, and at least one protein or protein hydroly 0.645 118. at least one sweet taste improving additive Sate; and arabinose; 0615 88. at least one carbohydrate, at least one inor 0646 119. at least one sweet taste improving additive ganic acid, and at least one surfactant; and Xylose; 0616 89. at least one carbohydrate, at least one inor 0647 120. at least one sweet taste improving additive ganic acid, and at least one flavonoid; and lyxose; 0.617 90. at least one carbohydrate, at least one inor 0648. 121. at least one sweet taste improving additive ganic acid, and at least one alcohol; and allose; 0618 91. at least one carbohydrate, at least one bitter 0649) 122. at least one sweet taste improving additive compound, and at least one polymer, and altrose; US 2008/0292765 A1 Nov. 27, 2008 22

0650 123. at least one sweet taste improving additive 0682 155. at least one sweet taste improving additive and mannose; and maltotriose; 0651 124. at least one sweet taste improving additive 0.683. 156. at least one sweet taste improving additive and idose; and maltotetraose; 0652) 125. at least one sweet taste improving additive 0684 157. at least one sweet taste improving additive and talose; and maltopentaose; 0653) 126. at least one sweet taste improving additive 0685 158. at least one sweet taste improving additive and lactose; and maltohexaose; 0654) 127. at least one sweet taste improving additive 0686 159. at least one sweet taste improving additive and maltose; and maltoheptaose; 0655 128. at least one sweet taste improving additive 0687. 160. at least one sweet taste improving additive and invert Sugar, and lactulose; 0656 129. at least one sweet taste improving additive 0688 161. at least one sweet taste improving additive and trehalose; and melibiose; 0657 130. at least one sweet taste improving additive 0689 162. at least one sweet taste improving additive and isotrehalose; and raffinose; 0658) 131. at least one sweet taste improving additive and neotrehalose; 0690) 163. at least one sweet taste improving additive 0659 132. at least one sweet taste improving additive and rhamnose; and isomalitulose; 0.691. 164. at least one sweet taste improving additive 0660 133. at least one sweet taste improving additive and ribose; and galactose; 0692 165. at least one sweet taste improving additive 0661 134. at least one sweet taste improving additive and isomerized liquid Sugars; and beet oligosaccharides; 0.693. 166. at least one sweet taste improving additive 0662. 135. at least one sweet taste improving additive and high fructose corn syrup (e.g., HFCS55, HFCS42, or and isomalto-oligosaccharides; HFCS90) or starch syrup; 0663 136. at least one sweet taste improving additive 0694) 167. at least one sweet taste improving additive and isomaltose; and coupling Sugars; 0664) 137. at least one sweet taste improving additive 0695) 168. at least one sweet taste improving additive and isomaltotriose, and soybean oligosaccharides; 0665. 138. at least one sweet taste improving additive 0696) 169. at least one sweet taste improving additive and panose; and glucose syrup; 0.666 139. at least one sweet taste improving additive 0697 170. at least one sweet taste improving additive, and Xylo-oligosaccharides; D-tagatose, and at least one other carbohydrate; 0667 140. at least one sweet taste improving additive 0.698) 171. at least one sweet taste improving additive, and Xylotriose; trehalose, and at least one other carbohydrate; 0668. 141. at least one sweet taste improving additive 0.699) 172. at least one sweet taste improving additive, and Xylobiose; D-galactose, and at least one other carbohydrate; 0669 142. at least one sweet taste improving additive 0700 173. at least one sweet taste improving additive, and gentio-oligoscaccharides; rhamnose, and at least one other carbohydrate; 0670 143. at least one sweet taste improving additive 0701 174. at least one sweet taste improving additive, and gentiobiose; dextrin, and at least one other carbohydrate; 0671. 144. at least one sweet taste improving additive 0702 175. at least one sweet taste improving additive, and gentiotriose; cyclodextrin, and at least one other carbohydrate; 0672 145. at least one sweet taste improving additive 0703) 176. at least one sweet taste improving additive, and gentiotetraose; B-cyclodextrin, and at least one other carbohydrate; 0673 146. at least one sweet taste improving additive 0704 177. at least one sweet taste improving additive, and Sorbose; maltodextrin, and at least one other carbohydrate; 0674) 147. at least one sweet taste improving additive 0705 178. at least one sweet taste improving additive, and nigero-oligosaccharides; dextran, and at least one other carbohydrate; 0675) 148. at least one sweet taste improving additive 0706 179. at least one sweet taste improving additive, and fucose: Sucrose, and at least one other carbohydrate; 0676) 149. at least one sweet taste improving additive 0707 180. at least one sweet taste improving additive, and fructooligosaccharides; glucose, and at least one other carbohydrate; 0677 150. at least one sweet taste improving additive 0708. 181. at least one sweet taste improving additive, and kestose; fructose, and at least one other carbohydrate; 0678 151. at least one sweet taste improving additive 0709 182. at least one sweet taste improving additive, and nystose; threose, and at least one other carbohydrate; 0679. 152. at least one sweet taste improving additive 0710 183. at least one sweet taste improving additive, and maltotetraol; arabinose, and at least one other carbohydrate; 0680 153. at least one sweet taste improving additive 0711 184. at least one sweet taste improving additive, and maltotriol: Xylose, and at least one other carbohydrate; 0681 154. at least one sweet taste improving additive 0712 185. at least one sweet taste improving additive, and malto-oligosaccharides; lyxose, and at least one other carbohydrate; US 2008/0292765 A1 Nov. 27, 2008 23

0713 186. at least one sweet taste improving additive, 0742 215. at least one sweet taste improving additive, allose, and at least one other carbohydrate; kestose, and at least one other carbohydrate; 0714 187. at least one sweet taste improving additive, 0743 216. at least one sweet taste improving additive, altrose, and at least one other carbohydrate; nystose, and at least one other carbohydrate; 0715, 188. at least one sweet taste improving additive, 0744) 217. at least one sweet taste improving additive, mannose, and at least one other carbohydrate; maltotetraol, and at least one other carbohydrate; 0716 189. at least one sweet taste improving additive, 0745 218. at least one sweet taste improving additive, idose, and at least one other carbohydrate; maltotriol, and at least one other carbohydrate; 0717, 190. at least one sweet taste improving additive, 07:46 219. at least one sweet taste improving additive, talose, and at least one other carbohydrate; malto-oligosaccharides, and at least one other carbohy 0718, 191. at least one sweet taste improving additive, drate; lactose, and at least one other carbohydrate; 0747. 220. at least one sweet taste improving additive, 0719 192. at least one sweet taste improving additive, maltotriose, and at least one other carbohydrate; maltose, and at least one other carbohydrate; 0748 221. at least one sweet taste improving additive, 0720, 193. at least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate; invert Sugar, and at least one other carbohydrate; 0749 222. at least one sweet taste improving additive, 0721 194. at least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate; trehalose, and at least one other carbohydrate; 0750 223. at least one sweet taste improving additive, 0722 195. at least one sweet taste improving additive, maltohexaose, and at least one other carbohydrate; isotrehalose, and at least one other carbohydrate; 0751 224. at least one sweet taste improving additive, 0723 196. at least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate; neotrehalose, and at least one other carbohydrate; 0752 225. at least one sweet taste improving additive, 0724) 197. at least one sweet taste improving additive, lactulose, and at least one other carbohydrate; isomalitulose, and at least one other carbohydrate; 0753 226. at least one sweet taste improving additive, 0725 198. at least one sweet taste improving additive, melibiose, and at least one other carbohydrate; galactose, and at least one other carbohydrate; 0754) 227. at least one sweet taste improving additive, 0726 199. at least one sweet taste improving additive, raffinose, and at least one other carbohydrate; beet oligosaccharides, and at least one other carbohy 0755 228. at least one sweet taste improving additive, drate; rhamnose, and at least one other carbohydrate; 0727 200. at least one sweet taste improving additive, 0756 229. at least one sweet taste improving additive, isomalto-oligosaccharides, and at least one other carbo ribose, and at least one other carbohydrate; hydrate; 0757 230. at least one sweet taste improving additive, 0728, 201. at least one sweet taste improving additive, isomerized liquid Sugars, and at least one other carbo isomaltose, and at least one other carbohydrate; hydrate; 0729 202. at least one sweet taste improving additive, 0758 231. at least one sweet taste improving additive, isomaltotriose, and at least one other carbohydrate; high fructose corn syrup (e.g. HFCS55, HFCS42, or 0730, 203. at least one sweet taste improving additive, HFCS90) or starch syrup, and at least one other carbo panose, and at least one other carbohydrate; hydrate; 0731, 204. at least one sweet taste improving additive, 0759 232. at least one sweet taste improving additive, Xylo-oligosaccharides, and at least one other carbohy coupling Sugars, and at least one other carbohydrate; drate; 0760 233. at least one sweet taste improving additive, 0732 205. at least one sweet taste improving additive, Soybean oligosaccharides, and at least one other carbo Xylotriose, and at least one other carbohydrate; hydrate; and 0733 206. at least one sweet taste improving additive, 0761) 234. at least one sweet taste improving additive, Xylobiose, and at least one other carbohydrate; glucose syrup, and at least one other carbohydrate. 0734 207. at least one sweet taste improving additive, 0762. In another embodiment, the sweetener composition gentio-oligoscaccharides, and at least one other carbo comprises a Sweetness enhanced Sweetener composition in hydrate; combination with a plurality of Sweet taste improving addi 0735. 208. at least one sweet taste improving additive, tives, in one embodiment 3 or more Sweet taste improving gentiobiose, and at least one other carbohydrate; additives, and in another embodiment 4 or more Sweet taste 0736. 209. at least one sweet taste improving additive, improving additives, wherein each Sweet taste improving gentiotriose, and at least one other carbohydrate; additive is present in an amount Such that no one Sweet taste 0737 210. at least one sweet taste improving additive, improving additive imparts a Substantial off taste to the Sweet gentiotetraose, and at least one other carbohydrate; ness enhanced Sweetener composition. In other words, the 0738 211. at least one sweet taste improving additive, amounts of the Sweet taste improving additives in the Sweet Sorbose, and at least one other carbohydrate; ness enhanced Sweetener composition are balanced so that no 0739. 212. at least one sweet taste improving additive, one Sweet taste improving additive imparts a Substantial off nigero-oligosaccharides, and at least one other carbohy taste to the Sweetness enhanced Sweetener composition. drate; 0763. According to a particular embodiment of this inven 07:40 213. at least one sweet taste improving additive, tion, the Sweetness enhanced Sweetener composition pro fucose, and at least one other carbohydrate; vided herein comprises at least one Sweet taste improving 0741. 214. at least one sweet taste improving additive, composition in the Sweetness enhanced Sweetener composi fructooligosaccharides, and at least one other carbohy tion in an amount effective for the Sweetness enhanced Sweet drate; ener composition to impart an osmolarity of at least 10 mCS US 2008/0292765 A1 Nov. 27, 2008 24 moles/L to an aqueous Solution of the Sweetness enhanced glycerol, and propylene glycol. Generally, inaccordance with Sweetener composition, when the Sweetness enhanced Sweet desirable embodiments of this invention, a Sweet taste ener composition is present in the aqueous Solution in an improving polyol additive is present in the Sweetener com amount Sufficient to impart a maximum Sweetness intensity positions in an amount from about 100 ppm to about 80,000 equivalent to that of a 10% aqueous solution of sucrose by ppm. In accordance with other desirable embodiments of this weight. As used herein, “mCSmoles/L refers to milliosmoles invention, a Sweet taste improving polyol additive is present per liter. As used herein, the maximum Sweetness intensity is in Sweetened compositions in an amount from about 400 to measured by combining the effective degree of Sweetness of about 80,000 ppm. In a sub-embodiment, suitable sweet taste a Sweetener in combination with a Sweetness enhancer. improving polyol additives for imparting osmolarities rang According to another embodiment, the Sweetness enhanced ing from about 10 mCSmoles/L to about 500 mOsmoles/L to Sweetener composition comprises at least one Sweet taste a Sweetenable composition include, but are not limited to, improving composition in an amount effective for the Sweet Sweet taste improving polyol additives with a molecular ness enhanced Sweetener composition to impart an osmolar weight ranging from about 76 to about 500. ity of 10 to 500 mOsmoles/L, 25 to 500 mOsmoles/L. 100 to 0767. In accordance with still other desirable embodi 500 mOSmoles/L, 200 to 500 mOSmoles/L, or 300 to 500 ments of this invention, a Sweet taste improving polyol addi mOSmoles/L to an aqueous solution of the Sweetness tive is present in Sweetener compositions in an amount from enhanced Sweetener composition, when the Sweetness about 400 to about 80,000 ppm of the total sweetener com enhanced Sweetener composition is present in the aqueous position, more particularly from about about 5,000 to about Solution in an amount Sufficient to impart a Sweetness inten 60,000 ppm, and still more particularly from about 10,000 to sity equivalent to that of a 10% aqueous solution of sucrose by about 50,000 ppm. weight. Wherein a plurality of Sweet taste improving compo 0768 Generally, in accordance with another embodiment sitions are combined with a Sweetness enhanced Sweetener of this invention, a suitable Sweet taste improving alcohol composition, the osmolarity and Sweetness imparted is that of additive is present in the Sweetener compositions in an the total combination of the plurality of sweet taste improving amount from about 625 to about 10,000 ppm. In another compositions and Sweetness enhanced Sweetener. embodiment, Suitable Sweet taste improving alcohol addi 0764 Osmolarity refers to the measure of osmoles of sol tives for imparting osmolarities ranging from about 10 mCS ute per liter of Solution, wherein osmole is equal to the num moles/L to about 500 mOsmoles/L to a sweetenable compo ber of moles of osmotically active particles in an ideal solu sition include, but are not limited to, Sweet taste improving tion (e.g., a mole of glucose is one osmole), whereas a mole of alcohol additives with a molecular weight ranging from about Sodium chloride is two osmoles (one mole of sodium and one 46 to about 500. A non-limiting example of Sweet taste mole of chloride). Thus, in order to improve in the quality of improving alcohol additive with a molecular weight ranging taste of the Sweetness enhanced Sweetener composition, the from about 46 to about 500 includes ethanol. osmotically active compounds or the compounds which 0769. In one embodiment, suitable sweet taste improving impart osmolarity must not introduce significant off taste to amino acid additives have a molecular weight of less than or the formulation. equal to 250 and in one embodiment have a molecular weight 0765. In one embodiment, suitable sweet taste improving from 75 to 250. In particular embodiments, suitable sweet carbohydrate additives for the present invention have a taste improving amino acid additives with a molecular weight molecular weight less than or equal to 500 and in one embodi less than or equal to 250 include, but are not limited to, ment have a molecular weight from 50 to 500. In particular glycine, alanine, serine, Valine, leucine, isoleucine, proline, embodiments, suitable carbohydrates with a molecular hydroxyproline, theanine, and threonine. In particular weight less than or equal to 500 include, but are not limited to, embodiments Sweet taste improving amino acid additives Sucrose, fructose, glucose, maltose, lactose, mannose, galac include those which are Sweet tasting at high concentrations, tose, and tagatose. Generally, in accordance with desirable but are present in embodiments of this invention at amounts embodiments of this invention, a Sweet taste improving car below or above their sweetness detection thresholds. In more bohydrate additive is present in the Sweetener compositions particular embodiments are mixtures of Sweet taste improv in an amount from about 1,000 to about 100,000 ppm. ing amino acid additives at amounts below or above their (Throughout this specification, the term ppm means parts per Sweetness detection thresholds. Generally, in accordance million by weight or volume. For example, 500 ppm means with desirable embodiments of this invention, a sweet taste 500 mg in a liter.) In accordance with other desirable embodi improving amino acid additive is present in the Sweetener ments of this invention, a Sweet taste improving carbohydrate compositions in an amount from about 100 ppm to about additive is present in the Sweetened compositions in an 25,000 ppm, more particularly from about 1,000 to about amount from about 2,500 to about 50,000 ppm. In another 10,000 ppm, and still more particularly from about 2,500 to embodiment, Suitable Sweet taste improving carbohydrate about 5,000 ppm. In accordance with other desirable embodi additives for imparting osmolarities ranging from about 10 ments of this invention, a Sweet taste improving amino acid mOSmoles/L to about 500 mOsmoles/L to a sweetenable additive is present in the Sweetened compositions in an composition include, but are not limited to, Sweet taste amount from about 250 ppm to about 7,500 ppm. In a sub improving carbohydrate additives with a molecular weight embodiment, Suitable Sweet taste improving amino acid addi ranging from about 50 to about 500. tives for imparting osmolarities ranging from about 10 mCS 0766. In one embodiment, suitable sweet taste improving moles/L to about 500 mOsmoles/L to a sweetenable polyol additives have a molecular weight less than or equal to composition include, but are not limited to, Sweet taste 500 and in one embodiment have a molecular weight from 76 improving amino acid additives with a molecular weight to 500. In particular embodiments, suitable sweet taste ranging from about 75 to about 250. improving polyol additives with a molecular weight less than 0770 Generally, in accordance with yet another embodi or equal to 500 include, but are not limited to, erythritol, ment of this invention, a suitable Sweet taste improving amino US 2008/0292765 A1 Nov. 27, 2008

acid salt additive is present in the Sweetener composition in an 0774 Generally, in accordance with still another embodi amount from about 25 to about 10,000 ppm, more particularly ment of this invention, a suitable Sweet taste improving from about 1,000 to about 7,500 ppm, and still more particu organic acid additive is present in the Sweetener composition larly from about 2,500 to about 5,000 ppm. In another in an amount from about 10 to about 5,000 ppm. In another embodiment, Suitable Sweet taste improving amino acid salt embodiment, Suitable Sweet taste improving organic acid additives for imparting osmolarities ranging from about 10 additives for imparting osmolarities ranging from about 10 mOSmoles/L to about 500 mOsmoles/L to a sweetenable mOSmoles/L to about 500 mOsmoles/L to a sweetenable composition include, but are not limited to, Sweet taste composition include, but are not limited to, creatine, citric improving amino acid salt additives with a molecular weight acid, malic acid, Succinic acid, hydroxycitric acid, tartaric ranging from about 75 to about 300. Non-limiting examples acid, fumaric acid, maleic acid, gluconic acid, glutaric acid, of Sweet taste improving amino acid salt additives with a adipic acid, and any other Sweet taste improving organic acid molecular weight ranging from about 75 to about 300 include additives which are safe for human or animal consumption salts of glycine, alanine, serine, theanine, and threonine. when used in a generally acceptable range. In one embodi 0771 Generally, in accordance with still another embodi ment, the Sweet taste improving organic acid additive com ment of this invention, a Suitable Sweet taste improving pro prises a molecular weight range from about 60 to about 208. tein or protein hydrolysate additive is present in the the Sweet 0775 Generally, in accordance with still another embodi ener composition in an amount from about 200 to about ment of this invention, a suitable Sweet taste improving 50,000 ppm. In another embodiment, suitable sweet taste organic acid salt additive is present in the Sweetener compo improving protein or protein hydrolysate additives for sition in an amount from about 20 to about 10,000 ppm. In imparting osmolarities ranging from about 10 mCSmoles/L to another embodiment, Suitable Sweet taste improving organic about 500 mOsmoles/L to a sweetenable composition acid salt additives for imparting osmolarities ranging from include, but are not limited to, Sweet taste improving protein about 10 mCSmoles/L to about 500 mOsmoles/L to a sweet or protein hydrolysate additives with a molecular weight enable composition include, but are not limited to, salts of ranging from about 75 to about 300. Non-limiting examples Sweet taste improving organic acid additives. Such as Sodium, of Sweet taste improving protein or protein hydrolysate addi potassium, calcium, magnesium, and other alkali or alkaline tives with a molecular weight ranging from about 75 to about metal salts of citric acid, malic acid, tartaric acid, fumaric 300 include proteins or protein hydrolysates containing gly acid, maleic acid, gluconic acid, glutaric acid, adipic acid, cine, alanine, serine, and threonine. hydroxycitric acid. Succinic acid, and salts of any other Sweet 0772 Generally, in accordance with another embodiment taste improving organic acid additives which are safe for of this invention, a suitable Sweet taste improving inorganic human or animal consumption when used in a generally acid additive is present in the Sweetener composition in an acceptable range. In one embodiment, the Sweet taste improv amount from about 25 to about 5,000 ppm. In another ing organic acid salt additive comprises a molecular weight embodiment, Suitable Sweet taste improving inorganic acid range from about 140 to about 208. additives for imparting osmolarities ranging from about 10 0776 Generally, in accordance with yet another embodi mOSmoles/L to about 500 mOsmoles/L to a sweetenable ment of this invention, a suitable Sweet taste improving composition include, but are not limited to, phosphoric acid, organic base salt additive is present in the Sweetener compo HCl, and HSO and any other inorganic acid additives which sition in an amount from about 10 to about 5,000 ppm. In are safe for human or animal consumption when used in a another embodiment, Suitable Sweet taste improving organic generally acceptable range. In a Sub-embodiment, Suitable base salt additives for imparting osmolarities ranging from Sweet taste improving inorganic acid additives for imparting about 10 mCSmoles/L to about 500 mOsmoles/L to a sweet osmolarities ranging from about 10 mCSmoles/L to about 500 enable composition include, but are not limited to, inorganic mOSmoles/L to a Sweetenable composition include, but are and organic acid salts of organic bases such as glucosamine not limited to, Sweet taste improving inorganic acid additives salts, choline salts, and guanidine salts. with a molecular weight range from about 36 to about 98. 0777 Generally, in accordance with yet another embodi 0773) Generally, in accordance with still another embodi ment of this invention, a suitable Sweet taste improving astrin ment of this invention, a suitable Sweet taste improving inor gent additive is present in the Sweetener composition in an ganic acid salt additive is present in the Sweetener composi amount from about 25 to about 1,000 ppm. In another tion in an amount from about 25 to about 5,000 ppm. In embodiment, Suitable Sweet taste improving astringent addi another embodiment, Suitable Sweet taste improving inor tives for imparting osmolarities ranging from about 10 mCS ganic acid salt additives for imparting osmolarities ranging moles/L to about 500 mOsmoles/L to a sweetenable compo from about 10 mCSmoles/L to about 500 mOsmoles/L to a sition include but are not limited to, tannic acid, tea Sweetenable composition include, but are not limited to, Salts polyphenols, catechins, Al(SO4). AlNa(SO), AlK(SO) of inorganic acids, for example sodium, potassium, calcium, and other forms of alum. and magnesium salts of phosphoric acid or hydrochloric acid, 0778 Generally, in accordance with yet another embodi and any other alkali or alkaline earth metal salts of other ment of this invention, a suitable Sweet taste improving nucle inorganic acids (e.g., Sodium bisulfate) which are safe for otide additive is present in the Sweetener composition in an human or animal consumption when used in a generally amount from about 5 to about 1,000 ppm. In another embodi acceptable range. In a Sub-embodiment, Suitable Suitable ment, Suitable Sweet taste improving nucleotide additives for Sweet taste improving inorganic acid salt additives for impart imparting osmolarities ranging from about 10 mCSmoles/L to ing osmolarities ranging from about 10 mCSmoles/L to about about 500 mOsmoles/L to a sweetenable composition 500 mOsmoles/L to a sweetenable composition include, but include, but are not limited to, adenosine monophosphate. are not limited to, Sweet taste improving inorganic acid salt 0779 Generally, in accordance with yet another embodi additives with a molecular weight range from about 58 to ment of this invention, a suitable Sweet taste improving about 120. polyamino acid additive is present in the Sweetener compo US 2008/0292765 A1 Nov. 27, 2008 26 sition in an amount from about 30 to about 2,000 ppm. In of Sweet taste improving polyol additives with a molecular another embodiment, Suitable Sweet taste improving weight ranging from about 76 to about 500 include erythritol, polyamino acid additives for imparting osmolarities ranging glycerol, and propylene glycol. In a Sub-embodiment, other from about 10 mCSmoles/L to about 500 mOsmoles/L to a Suitable Sweet taste improving polyol additives include Sugar Sweetenable composition include, but are not limited to, poly alcohols. L-lysine (e.g., poly-L-C-lysine or poly-L-y-lysine), poly-L- 0786. In another embodiment, suitable high osmolarity ornithine (e.g., poly-L-O-ornithine or poly-L-y-ornithine), enabled sweet taste improving alcohol additives for improv and poly-L-arginine. ing the Sweetness quality include, but are not limited to, Sweet 0780 Generally, in accordance with yet another embodi taste improving alcohol additives with a molecular weight ment of this invention, a suitable Sweet taste improving poly ranging from about 46 to about 500. A non-limiting example mer additive is present in the Sweetener composition in an of sweet taste improving alcohol additive with a molecular amount from about 30 to about 2,000 ppm. In another weight ranging from about 46 to about 500 includes ethanol. embodiment, Suitable Sweet taste improving polymer addi 0787. In another embodiment, suitable high osmolarity tives for imparting osmolarities ranging from about 10 mCS enabled Sweet taste improving amino acid additives for moles/L to about 500 mOsmoles/L to a sweetenable compo improving the Sweetness quality include, but are not limited sition include, but are not limited to, chitosan, Sodium to, Sweet taste improving amino acid additives with a molecu hexametaphosphate and its salts, pectin, hydrocolloids Such lar weight ranging from about 75 to about 250. Non-limiting as gum acacia Senegal, propylene glycol, polyethylene gly examples of Sweet taste improving amino acid additives with col, and poly(ethylene glycol methyl ether). a molecular weight ranging from about 75 to about 250 0781 Generally, in accordance with yet another embodi include glycine, alanine, serine, leucine, Valine, isoleucine, ment of this invention, a suitable Sweet taste improving Sur proline, hydroxyproline, glutamine, theanine, and threonine. factant additive is present in the Sweetener composition in an amount from about 1 to about 5,000 ppm. In another embodi 0788. In another embodiment, suitable high osmolarity ment, Suitable Sweet taste improving Surfactant additives for enabled Sweet taste improving amino acid salt additives for imparting osmolarities ranging from about 10 mCSmoles/L to improving the Sweetness quality include, but are not limited about 500 mOsmoles/L to a sweetenable composition to, Sweet taste improving amino acid salt additives with a include, but are not limited to, polysorbates, choline chloride, molecular weight ranging from about 75 to about 300. Non Sodium taurocholate, lecithins, sucrose oleate esters, Sucrose limiting examples of Sweet taste improving amino acid salt Stearate esters, sucrose palmitate esters, and Sucrose laurate additives with a molecular weight ranging from about 75 to esterS. about 300 include salts of glycine, alanine, serine, leucine, 0782. Generally, in accordance with yet another embodi Valine, isoleucine, proline, hydroxyproline, glutamine, thea ment of this invention, a Suitable Sweet taste improving fla nine, and threonine. vonoid additive is present in the Sweetener compositions in an 0789. In another embodiment, suitable high osmolarity amount from about 0.1 to about 1,000 ppm. In another enabled Sweet taste improving protein or protein hydrolysate embodiment, Suitable Sweet taste improving flavonoid addi additives for improving the Sweetness quality include, but are tives for imparting osmolarities ranging from about 10 mCS not limited to, Sweet taste improving protein or protein moles/L to about 500 mOsmoles/L to a sweetenable compo hydrolysate additives. Non-limiting examples of Sweet taste sition include, but are not limited to, naringin, catechins, improving protein or protein hydrolysate additives include rutins, and neohesperidin. protein or protein hydrolysates containing glycine, alanine, 0783. In a particular embodiment, non-limiting examples serine, leucine, Valine, isoleucine, proline, and threonine. of high osmolarity enabled Sweet taste improving composi 0790. In another embodiment, suitable high osmolarity tions for improving Sweetness quality include Sweet taste enabled Sweet taste improving inorganic acid salt additives improving carbohydrate additives, Sweet taste improving for improving the Sweetness quality include, but are not lim alcohol additives, Sweet taste improving polyol additives, ited to, Sodium chloride, potassium chloride, magnesium Sweet taste improving amino acid additives, Sweet taste chloride, potassium phosphate and Sodium phosphate. Suit improving amino acid salt additives, Sweet taste improving able Sweet taste improving inorganic acid salt additives for inorganic acid salt additives, Sweet taste improving polymer increasing osmolarity may comprise a molecular weight from additives, and Sweet taste improving protein or protein about 58 to about 120. hydrolysate additives. 0791. In another embodiment, suitable high osmolarity 0784. In another embodiment suitable high osmolarity enabled sweet taste improving bitter additives for improving enabled sweet taste improving carbohydrate additives for the Sweetness quality include, but are not limited to, caffeine, improving the Sweetness quality, but are not limited to, Sweet quinine, urea, quassia, tannic acid, and maringin. taste improving carbohydrate additives with a molecular 0792. In one embodiment, a sweetener composition is pro weight ranging from about 50 to about 500. Non-limiting vided comprising at least one Sweetness enhancer and at least examples of Sweet taste improving carbohydrate additives one Sweetener in combination with at least one Sweet taste with a molecular weight ranging from about 50 to about 500 improving nucleotide additive chosen from inosine mono include Sucrose, fructose, glucose, maltose, lactose, man phosphate (IMP), guanosine monophosphate (GMP), nose, galactose, ribose, rhamnose, trehalose, HFCS, and taga adenosine monophosphate (AMP), cytosine monophosphate tOSe. (CMP), uracil monophosphate (UMP), inosine diphosphate, 0785. In another embodiment, suitable high osmolarity guanosine diphosphate, adenosine diphosphate, cytosine enabled Sweet taste improving polyol additives for improving diphosphate, uracil diphosphate, inosine triphosphate, gua the Sweetness quality include, but are not limited to, Sweet nosine triphosphate, adenosine triphosphate, cytosine triph taste improving polyol additives with a molecular weight osphate, uracil triphosphate, nucleosides thereof, nucleic acid ranging from about 76 to about 500. Non-limiting examples bases thereof, or salts thereof. US 2008/0292765 A1 Nov. 27, 2008 27

0793. In one embodiment, a sweetener composition is pro acids, benzoic acid, Substituted benzoic acids (e.g., 2,4-dihy vided comprising at least one Sweetness enhancer and at least droxybenzoic acid), Substituted cinnamic acids, hydroxyac one Sweetener in combination with at least one Sweet taste ids, substituted hydroxybenzoic acids, substituted cyclohexyl improving carbohydrate additive chosen from tagatose, tre carboxylic acids, tannic acid, lactic acid, tartaric acid, citric halose, galactose, rhamnose, cyclodextrin (e.g., C-cyclodex acid, gluconic acid, glucoheptonic acids, glutaric acid, creat trin, B-cyclodextrin, and Y-cyclodextrin), maltodextrin (in ine, adipic acid, hydroxycitric acid, malic acid, fruitaric acid, cluding resistant maltodextrins such as Fibersol-2TM), fumaric acid, maleic acid, Succinic acid, chlorogenic acid, dextran, Sucrose, glucose, ribulose, fructose, threose, arabi salicylic acid, caffeic acid, bile acids, acetic acid, ascorbic nose, Xylose, lyxose, allose, altrose, mannose, idose, lactose, acid, alginic acid, erythorbic acid, polyglutamic acid, or salts maltose, invert Sugar, isotrehalose, neotrehalose, palatinose thereof. or isomalitulose, erythrose, deoxyribose, gulose, idose, talose, 0799. In another embodiment, a sweetener composition is erythrulose, Xylulose, psicose, turanose, cellobiose, amy provided comprising at least one Sweetness enhancer and at lopectin, glucosamine, mannosamine, fucose, glucuronic least one Sweetener in combination with at least one Sweet acid, gluconic acid, glucono-lactone, abequose, galac taste improving inorganic acid additive chosen from phos tosamine, beet oligosaccharides, isomalto-oligosaccharides phoric acid, phosphorous acid, polyphosphoric acid, hydro (isomaltose, isomaltotriose, panose and the like), Xylo-oli chloric acid, Sulfuric acid, carbonic acid, Sodium dihydrogen gosaccharides (Xylotriose, Xylobiose and the like), gentio phosphate, or salts thereof. oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose 0800. In another embodiment, a sweetener composition is and the like), Sorbose, nigero-oligosaccharides, fucose, fruc provided comprising at least one Sweetness enhancer and at tooligosaccharides (kestose, nystose and the like), maltotet least one Sweetener in combination with at least one Sweet raol, maltotriol, malto-oligosaccharides (maltotriose, mal taste improving bitter compound additive chosen from caf totetraose, maltopentaose, maltohexaose, maltoheptaose and feine, quinine, urea, bitter orange oil, naringin, quassia, or the like), lactulose, melibiose, raffinose, rhamnose, ribose, salts thereof. isomerized liquid Sugars such as high fructose corn/starch 0801. In another embodiment, a sweetener composition is syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug provided comprising at least one Sweetness enhancer and at ars, soybean oligosaccharides, or glucose syrup. least one Sweetener in combination with at least one Sweet 0794. In another embodiment, a sweetener composition is taste improving flavorant additive chosen from Vanillin, provided comprising at least one Sweetness enhancer and at Vanilla extract, mango extract, cinnamon, citrus, coconut, least one Sweetener in combination with at least one Sweet ginger, Viridiflorol, almond, menthol, grape skin extract, or taste improving polyol additive chosen from erythritol, malti grape seed extract. In another particular embodiment, the at tol, mannitol, Sorbitol, lactitol. Xylitol, inositol, isomalt, pro least one Sweet taste improving flavorant additive comprises pylene glycol, glycerol (glycerine), threitol, galactitol, a proprietary sweetener chosen from DöhlerTM Natural Fla reduced isomalto-oligosaccharides, reduced Xylo-oligosac voring Sweetness Enhancer K14323 (DöhlerTM. Darmstadt, charides, reduced gentio-oligosaccharides, reduced maltose Germany), SymriseTM Natural Flavor Mask for Sweeteners syrup, or reduced glucose syrup. 161453 or 164126 (SymriseTM, Holzminden, Germany), 0795. In another embodiment, a sweetener composition is Natural AdvantageTM Bitterness Blockers 1, 2, 9 or 10 (Natu provided comprising at least one Sweetness enhancer and at ral AdvantageTM, Freehold, N.J., U.S.A.), or SucramaskTM least one Sweetener in combination with at least one Sweet (Creative Research Management, Stockton, Calif., U.S.A.) taste improving amino acid additive chosen from aspartic 0802. In another embodiment, a sweetener composition is acid, arginine, glycine, glutamic acid, proline, threonine, provided comprising at least one Sweetness enhancer and at theanine, cysteine, cystine, alanine, Valine, tyrosine, leucine, least one Sweetener in combination with at least one Sweet isoleucine, asparagine, serine, lysine, histidine, ornithine, taste improving polymer additive chosen from chitosan, pec methionine, carnitine, aminobutyric acid (alpha-, beta-, and tin, pectic, pectinic, polyuronic, polygalacturonic acid, gamma-isomers), glutamine, hydroxyproline, taurine, norva starch, food hydrocolloid or crude extracts thereof (e.g., gum line, sarcosine, or salts thereof. acacia Senegal, gum acacia Seyal, carageenan), poly-L-lysine 0796. In another embodiment, a sweetener composition is (e.g., poly-L-C-lysine or poly-L-e-lysine), poly-L-ornithine provided comprising at least one Sweetness enhancer and at (e.g., poly-L-O-ornithine or poly-L-y-ornithine), polypropy least one Sweetener in combination with at least one Sweet lene glycol, polyethylene glycol, poly(ethylene glycol methyl taste improving polyamino acid additive chosen from poly ether), polyarginine, polyaspartic acid, polyglutamic acid, L-aspartic acid, poly-L-lysine (e.g., poly-L-C-lysine or poly polyethyleneimine, alginic acid, sodium alginate, propylene L-e-lysine), poly-L-ornithine (e.g., poly-L-C-ornithine or glycol alginate, Sodium polyethyleneglycolalginate, sodium poly-L-y-ornithine), poly-L-arginine, other polymeric forms hexametaphosphate and its salts, or other cationic and anionic of amino acids, or salts thereof. polymers. 0797. In another embodiment, a sweetener composition is 0803. In another embodiment, a sweetener composition is provided comprising at least one Sweetness enhancer and at provided comprising at least one Sweetness enhancer and at least one Sweetener in combination with at least one Sweet least one Sweetener in combination with at least one Sweet taste improving Sugar acid additive chosen from aldonic, taste improving protein hydrolysate additive chosen from uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galac bovine serum albumin (BSA), whey protein (including frac taric, galacturonic, or salts thereof. tions or concentrates thereof such as 90% instant whey pro 0798. In another embodiment, a sweetener composition is tein isolate, 34% whey protein, 50% hydrolyzed whey pro provided comprising at least one Sweetness enhancer and at tein, and 80% whey protein concentrate), soluble rice protein, least one Sweetener in combination with at least one Sweet soy protein, protein isolates, protein hydrolysates, reaction taste improving organic acid additive chosen from C2-C30 products of protein hydrolysates, glycoproteins, and/or pro carboxylic acids, substituted hydroxyl C1-C30 carboxylic teoglycans containing amino acids (e.g., glycine, alanine, US 2008/0292765 A1 Nov. 27, 2008 28

Serine, threonine, theanine, asparagine, glutamine, arginine, triphosphate, nucleosides thereof, nucleic acid bases thereof, Valine, isoleucine, leucine, norvaline, methionine, proline, or salts thereof, wherein the at least one carbohydrate additive tyrosine, hydroxyproline, or the like). is chosen from tagatose, trehalose, galactose, rhamnose, 0804. In another embodiment, a sweetener composition is cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and Y-cy provided comprising at least one Sweetness enhancer and at clodextrin), maltodextrin (including resistant maltodextrins least one Sweetener in combination with at least one Sweet such as Fibersol-2TM), dextran, sucrose, glucose, ribulose, taste improving Surfactant additive chosen from polysorbates fructose, threose, arabinose, Xylose, lyxose, allose, altrose, (e.g., polyoxyethylene Sorbitan monooleate (polysorbate 80), mannose, idose, lactose, maltose, invert Sugar, isotrehalose, polysorbate 20, polysorbate 60), sodium dodecylbenzene neotrehalose, palatinose or isomalitulose, erythrose, deoxyri Sulfonate, dioctyl sulfoSuccinate or dioctyl sulfo Succinate bose, gulose, idose, talose, erythrulose, Xylulose, psicose, Sodium, Sodium dodecyl sulfate, cetylpyridinium chloride, turanose, cellobiose, amylopectin, glucosamine, man hexadecyltrimethylammonium bromide, Sodium cholate, nosamine, fucose, glucuronic acid, gluconic acid, glucono carbamoyl, choline chloride, sodium glycocholate, sodium lactone, abequose, galactosamine, beet oligosaccharides, iso taurocholate, Sodium taurodeoxycholate, lauric arginate, malto-oligosaccharides (isomaltose, isomaltotriose, panose Sodium Stearoyl lactylate, lecithins, sucrose oleate esters, and the like), Xylo-oligosaccharides (Xylotriose, Xylobiose Sucrose Stearate esters, sucrose palmitate esters, Sucrose lau and the like), gentio-oligoscaccharides (gentiobiose, gentiot rate esters, and other emulsifiers, or the like. riose, gentiotetraose and the like), Sorbose, nigero-oligosac 0805. In another embodiment, a sweetener composition is charides, fucose, fructooligosaccharides (kestose, nystose provided comprising at least one Sweetness enhancer and at and the like), maltotetraol, maltotriol, malto-oligosaccha least one Sweetener in combination with at least one Sweet rides (maltotriose, maltotetraose, maltopentaose, malto taste improving flavonoid additive chosen from catechins, hexaose, maltoheptaose and the like), lactulose, melibiose, polyphenols, rutins, neohesperidin, maringin, or the like. raffinose, rhamnose, ribose, isomerized liquid Sugars such as 0806. In another embodiment, a sweetener composition is high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or provided comprising at least one Sweetness enhancer and at HFCS90), coupling Sugars, soybean oligosaccharides, or glu least one Sweetener in combination with ethanol. cose syrup; and wherein the at least one amino acid additive 0807. In another embodiment, a sweetener composition is is chosen from aspartic acid, arginine, glycine, glutamic acid, provided comprising at least one Sweetness enhancer and at proline, threonine, theanine, cysteine, cystine, alanine, least one Sweetener in combination with at least one Sweet Valine, tyrosine, leucine, isoleucine, asparagine, serine, taste improving astringent compound additive chosen from lysine, histidine, ornithine, methionine, carnitine, aminobu tannic acid, europium chloride (EuCl), gadolinium chloride tyric acid (alpha-, beta-, and gamma-isomers), glutamine, (GdCl), terbium chloride (TbCl), alum, tannic acid, and hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. polyphenols (e.g., tea polyphenol). 0811. In another embodiment, a sweetener composition is 0808. In another embodiment, a sweetener composition is provided comprising at least one Sweetness enhancer and at provided comprising at least one Sweetness enhancer and at least one Sweetener in combination with at least one Sweet least one Sweetener in combination with at least one Sweet taste improving nucleotide additive and at least one Sweet taste improving inorganic salt additive chosen from sodium taste improving carbohydrate additive; wherein the at least chloride, potassium chloride, Sodium dihydrogen phosphate, one nucleotide additive is chosen from inosine monophos Sodium sulfate, potassium citrate, europium chloride phate (IMP), guanosine monophosphate (OMP), adenosine (EuCl3), gadolinium chloride (GdCl), terbium chloride monophosphate (AMP), cytosine monophosphate (CMP), (TbCl), magnesium Sulfate, magnesium phosphate, alum, uracil monophosphate (UMP), inosine diphosphate, gua magnesium chloride, mono-, di-, tri-basic sodium or potas nosine diphosphate, adenosine diphosphate, cytosine diphos sium salts of phosphoric acid, salts of hydrochloric acid, phate, uracil diphosphate, inosine triphosphate, guanosine Sodium carbonate, Sodium bisulfate, or sodium bicarbonate. triphosphate, adenosine triphosphate, cytosine triphosphate, 0809. In another embodiment, a sweetener composition is uracil triphosphate, nucleosides thereof, nucleic acid bases provided comprising at least one Sweetness enhancer and at thereof, or salts thereof, and wherein the at least one carbo least one Sweetener in combination with at least one Sweet hydrate additive is chosen from tagatose, trehalose, galactose, taste improving organic salt additive chosen from choline rhamnose, cyclodextrin (e.g. C-cyclodextrin, B-cyclodextrin, chloride, gluconic acid sodium salt, gluconic acid potassium and Y-cyclodextrin), maltodextrin (including resistant malto salt, guanidine HCl, glucosamine HCl, monosodium dextrins such as Fibersol-2TM), dextran, sucrose, glucose, glutamate (MSG), adenosine monophosphate salt, magne ribulose, fructose, threose, arabinose, Xylose, lyxose, allose, sium gluconate, potassium tartrate, and Sodium tartrate. altrose, mannose, idose, lactose, maltose, invert Sugar, isotre 0810. In another embodiment, a sweetener composition is halose, neotrehalose, palatinose or isomalitulose, erythrose, provided comprising at least one Sweetness enhancer and at deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi least one Sweetener in combination with at least one Sweet cose, turanose, cellobiose, amylopectin, glucosamine, man taste improving nucleotide additive, at least one Sweet taste nosamine, fucose, glucuronic acid, gluconic acid, glucono improving carbohydrate additive, and at least one Sweet taste lactone, abequose, galactosamine, beet oligosaccharides, improving amino acid additive; wherein the at least one isomalto-oligosaccharides (isomaltose, isomaltotriose, nucleotide additive is chosen from inosine monophosphate panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo (IMP), guanosine monophosphate (GMP), adenosine mono biose and the like), gentio-oligoscaccharides (gentiobiose, phosphate (AMP), cytosine monophosphate (CMP), uracil gentiotriose, genetiotetraose and the like), Sorbose, nigero monophosphate (UMP), inosine diphosphate, guanosine oligosaccharides, fucose, fructooligosaccharides (kestose, diphosphate, adenosine diphosphate, cytosine diphosphate, nystose and the like), maltotetraol, maltotriol, malto-oli uracil diphosphate, inosine triphosphate, guanosine triphos gosaccharides (maltotriose, maltotetraose, maltopentaose, phate, adenosine triphosphate, cytosine triphosphate, uracil maltohexaose, maltoheptaose and the like), lactulose, meli US 2008/0292765 A1 Nov. 27, 2008 29 biose, raffinose, rhamnose, ribose, isomerized liquid Sugars and the like), Sorbose, nigero-oligosaccharides, fucose, fruc such as high fructose corn/starch syrup (e.g., HFCS55, tooligosaccharides (kestose, nystose and the like), maltotet HFCS42, or HFCS90), coupling sugars, soybean oligosac raol, maltotriol, malto-oligosaccharides (maltotriose, mal charides, or glucose syrup. totetraose, maltopentaose, maltohexaose, maltoheptaose and 0812. In another embodiment, a sweetener composition is the like), lactulose, melibiose, raffinose, rhamnose, ribose, provided comprising at least one Sweetness enhancer and at isomerized liquid Sugars such as high fructose corn/starch least one Sweetener in combination with at least one Sweet syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug taste improving nucleotide additive and at least one Sweet ars, soybean oligosaccharides, or glucose syrup; wherein the taste improving polyol additive; wherein the at least one at least one polyol additive is chosen from erythritol, maltitol, nucleotide additive is chosen from inosine monophosphate mannitol, Sorbitol, lactitol. Xylitol, inositol, isomalt, propy (IMP), guanosine monophosphate (GMP), adenosine mono lene glycol, glycerol (glycerine), threitol, galactitol, reduced phosphate (AMP), cytosine monophosphate (CMP), uracil isomalto-oligosaccharides, reduced Xylo-oligosaccharides, monophosphate (UMP), inosine diphosphate, guanosine reduced gentio-oligosaccharides, reduced maltose syrup, or diphosphate, adenosine diphosphate, cytosine diphosphate, reduced glucose syrup; and wherein the at least one amino uracil diphosphate, inosine triphosphate, guanosine triphos acid additive is chosen from aspartic acid, arginine, glycine, phate, adenosine triphosphate, cytosine triphosphate, uracil glutamic acid, proline, threonine, theanine, cysteine, cystine, triphosphate, nucleosides thereof, nucleic acid bases thereof, alanine, Valine, tyrosine, leucine, isoleucine, asparagine, or salts thereof; and wherein the at least one polyol additive is serine, lysine, histidine, ornithine, methionine, carnitine, chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, aminobutyric acid (alpha-, beta-, and gamma-isomers), Xylitol, inositol, isomalt, propylene glycol, glycerol (glycer glutamine, hydroxyproline, taurine, norvaline, sarcosine, or ine), threitol, galactitol, reduced isomalto-oligosaccharides, salts thereof. reduced Xylo-oligosaccharides, reduced gentio-oligosaccha 0815. In another embodiment, a sweetener composition is rides, reduced maltose syrup, or reduced glucose syrup. provided comprising at least one Sweetness enhancer and at 0813. In another embodiment, a sweetener composition is least one Sweetener in combination with at least one Sweet provided comprising at least one Sweetness enhancer and at taste improving carbohydrate additive and at least one Sweet least one Sweetener in combination with at least one Sweet taste improving polyol additive; wherein the at least one taste improving nucleotide additive and at least one Sweet carbohydrate additive is chosen from tagatose, trehalose, taste improving amino acid; wherein the at least one nucle galactose, rhamnose, cyclodextrin (e.g., C-cyclodextrin, otide additive is chosen from inosine monophosphate (IMP), B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including guanosine monophosphate (GMP), adenosine monophos resistant maltodextrins such as Fibersol-2TM), dextran, phate (AMP), cytosine monophosphate (CMP), uracil mono Sucrose, glucose, ribulose, fructose, threose, arabinose, phosphate (UMP), inosine diphosphate, guanosine diphos Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal phate, adenosine diphosphate, cytosine diphosphate, uracil tose, invert Sugar, isotrehalose, neotrehalose, palatinose or diphosphate, inosine triphosphate, guanosine triphosphate, isomalitulose, erythrose, deoxyribose, gulose, idose, talose, adenosine triphosphate, cytosine triphosphate, uracil triphos erythrulose, Xylulose, psicose, turanose, cellobiose, amy phate, nucleosides thereof, nucleic acid bases thereof, or salts lopectin, glucosamine, mannosamine, fucose, glucuronic thereof, and wherein the at least one amino acid additive is acid, gluconic acid, glucono-lactone, abequose, galac chosen from aspartic acid, arginine, glycine, glutamic acid, tosamine, beet oligosaccharides, isomalto-oligosaccharides proline, threonine, theanine, cysteine, cystine, alanine, (isomaltose, isomaltotriose, panose and the like), Xylo-oli Valine, tyrosine, leucine, isoleucine, asparagine, serine, gosaccharides (Xylotriose, Xylobiose and the like), gentio lysine, histidine, ornithine, methionine, carnitine, aminobu oligosaccharides (gentiobiose, gentiotriose, gentiotetraose tyric acid (alpha-, beta-, and gamma-isomers), glutamine, and the like), Sorbose, nigero-oligosaccharides, fucose, fruc hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. tooligosaccharides (kestose, nystose and the like), maltotet 0814. In another embodiment, a sweetener composition is raol, maltotriol, malto-oligosaccharides (maltotriose, mal provided comprising at least one Sweetness enhancer and at totetraose, maltopentaose, maltohexaose, maltoheptaose and least one Sweetener in combination with at least one Sweet the like), lactulose, melibiose, raffinose, rhamnose, ribose, taste improving carbohydrate additive, at least one Sweet taste isomerized liquid Sugars such as high fructose corn/starch improving polyol additive, and at least one Sweet taste syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug improving amino acid additive; wherein the at least one car ars, soybean oligosaccharides, or glucose syrup; and wherein bohydrate additive is chosen from tagatose, trehalose, galac the at least one polyol additive is chosen from erythritol, tose, rhamnose, cyclodextrin (e.g., C.-cyclodextrin, B-cyclo maltitol, mannitol, Sorbitol, lactitol, Xylitol, inositol, isomalt, dextrin, and Y-cyclodextrin), maltodextrin (including propylene glycol, glycerol (glycerine), threitol, galactitol, resistant maltodextrins such as Fibersol-2TM), dextran, reduced isomalto-oligosaccharides, reduced Xylo-oligosac Sucrose, glucose, ribulose, fructose, threose, arabinose, charides, reduced gentio-oligosaccharides, reduced maltose Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal syrup, or reduced glucose syrup. tose, invert Sugar, isotrehalose, neotrehalose, palatinose or 0816. In another embodiment, a sweetener composition is isomalitulose, erythrose, deoxyribose, gulose, idose, talose, provided comprising at least one Sweetness enhancer and at erythrulose, Xylulose, psicose, turanose, cellobiose, amy least one Sweetener in combination with at least one Sweet lopectin, glucosamine, mannosamine, fucose, glucuronic taste improving carbohydrate additive and at least one Sweet acid, gluconic acid, glucono-lactone, abequose, galac taste improving amino acid additive; wherein the at least one tosamine, beet oligosaccharides, isomalto-oligosaccharides carbohydrate additive is chosen from tagatose, trehalose, (isomaltose, isomaltotriose, panose and the like), Xylo-oli galactose, rhamnose, cyclodextrin (e.g., C-cyclodextrin, gosaccharides (Xylotriose, Xylobiose and the like), gentio B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose resistant maltodextrins such as Fibersol-2TM), dextran, US 2008/0292765 A1 Nov. 27, 2008 30

Sucrose, glucose, ribulose, fructose, threose, arabinose, taste improving carbohydrate additive and at least one Sweet Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal taste improving inorganic salt additive; wherein the at least tose, invert Sugar, isotrehalose, neotrehalose, palatinose or one carbohydrate additive is chosen from tagatose, trehalose, isomalitulose, erythrose, deoxyribose, gulose, idose, talose, galactose, rhamnose, cyclodextrin (e.g., C-cyclodextrin, erythrulose, Xylulose, psicose, turanose, cellobiose, amy B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including lopectin, glucosamine, mannosamine, fucose, glucuronic resistant maltodextrins such as Fibersol-2TM), dextran, acid, gluconic acid, glucono-lactone, abequose, galac Sucrose, glucose, ribulose, fructose, threose, arabinose, tosamine, beet oligosaccharides, isomalto-oligosaccharides Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal (isomaltose, isomaltotriose, panose and the like), Xylo-oli tose, invert Sugar, isotrehalose, neotrehalose, palatinose or gosaccharides (Xylotriose, Xylobiose and the like), gentio isomalitulose, erythrose, deoxyribose, gulose, idose, talose, oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose erythrulose, Xylulose, psicose, turanose, cellobiose, amy and the like), Sorbose, nigero-oligosaccharides, fucose, fruc lopectin, glucosamine, mannosamine, fucose, glucuronic tooligosaccharides (kestose, nystose and the like), maltotet acid, gluconic acid, glucono-lactone, abequose, galac raol, maltotriol, malto-oligosaccharides (maltotriose, mal tosamine, beet oligosaccharides, isomalto-oligosaccharides totetraose, maltopentaose, maltohexaose, maltoheptaose and (isomaltose, isomaltotriose, panose and the like), Xylo-oli the like), lactulose, melibiose, raffinose, rhamnose, ribose, gosaccharides (Xylotriose, Xylobiose and the like), gentio isomerized liquid Sugars such as high fructose corn/starch oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug and the like), Sorbose, nigero-oligosaccharides, fucose, fruc ars, soybean oligosaccharides, or glucose syrup; and wherein tooligosaccharides (kestose, nystose and the like), maltotet the at least one amino acid additive is chosen from aspartic raol, maltotriol, malto-oligosaccharides (maltotriose, mal acid, arginine, glycine, glutamic acid, proline, threonine, totetraose, maltopentaose, maltohexaose, maltoheptaose and theanine, cysteine, cystine, alanine, Valine, tyrosine, leucine, the like), lactulose, melibiose, raffinose, rhamnose, ribose, isoleucine, asparagine, serine, lysine, histidine, ornithine, isomerized liquid Sugars such as high fructose corn/starch methionine, carnitine, aminobutyric acid (alpha-, beta-, and syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug gamma-isomers), glutamine, hydroxyproline, taurine, norva ars, soybean oligosaccharides, or glucose syrup; and wherein line, sarcosine, or salts thereof. the at least one inorganic salt additive is chosen from sodium 0817. In another embodiment, a sweetener composition is chloride, potassium chloride, Sodium dihydrogen phosphate, provided comprising at least one Sweetness enhancer and at Sodium Sulfate, potassium citrate, europium chloride least one Sweetener in combination with at least one Sweet (EuCl), gadolinium chloride (GdCl), terbium chloride taste improving polyol additive and at least one Sweet taste (TbCl), magnesium phosphate, magnesium Sulfate, alum, improving amino acid additive; wherein the at least one magnesium chloride, mono-, di-, tri-basic sodium or potas polyol additive is chosen from erythritol, maltitol, mannitol, sium salts of phosphoric acid, salts of hydrochloric acid, Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glycol, Sodium carbonate, Sodium bisulfate, or Sodium bicarbonate. glycerol (glycerin), threitol, galactitol, reduced isomalto-oli 0820. In another embodiment, a sweetener composition is gosaccharides, reduced Xylo-oligosaccharides, reduced gen provided comprising at least one Sweetness enhancer and at tio-oligosaccharides, reduced maltose syrup, or reduced glu least one Sweetener in combination with at least one Sweet cose syrup; and wherein the at least one amino acid additive taste improving carbohydrate additive, at least one Sweet taste is chosen from aspartic acid, arginine, glycine, glutamic acid, improving amino acid additive, and at least one Sweet taste proline, threonine, theanine, cysteine, cystine, alanine, improving inorganic salt additive; wherein the at least one Valine, tyrosine, leucine, isoleucine, asparagine, serine, carbohydrate additive is chosen from tagatose, trehalose, lysine, histidine, ornithine, methionine, carnitine, aminobu galactose, rhamnose, cyclodextrin (e.g., C-cyclodextrin, tyric acid (alpha-, beta-, and gamma-isomers), glutamine, B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. resistant maltodextrins such as Fibersol-2TM), dextran, 0818. In another embodiment, a sweetener composition is Sucrose, glucose, ribulose, fructose, threose, arabinose, provided comprising at least one Sweetness enhancer and at Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal least one Sweetener in combination with at least one Sweet tose, invert Sugar, isotrehalose, neotrehalose, palatinose or taste improving polyol additive and at least one Sweet taste isomalitulose, erythrose, deoxyribose, gulose, idose, talose, improving inorganic salt additive; wherein the at least one erythrulose, Xylulose, psicose, turanose, cellobiose, amy polyol additive is chosen from erythritol, maltitol, mannitol, lopectin, glucosamine, mannosamine, fucose, glucuronic Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glycol, acid, gluconic acid, glucono-lactone, abequose, galac glycerol (glycerin), threitol, galactitol, reduced isomalto-oli tosamine, beet oligosaccharides, isomalto-oligosaccharides gosaccharides, reduced Xylo-oligosaccharides, reduced gen (isomaltose, isomaltotriose, panose and the like), Xylo-oli tio-oligosaccharides, reduced maltose syrup, or reduced glu gosaccharides (Xylotriose, Xylobiose and the like), gentio cose syrup; and wherein the at least one inorganic salt additive oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose is chosen from Sodium chloride, Sodium dihydrogen phos and the like), Sorbose, nigero-oligosaccharides, fucose, fruc phate, Sodium sulfate, potassium citrate, europium chloride tooligosaccharides (kestose, nystose and the like), maltotet (EuCl), gadolinium chloride (GdCl), terbium chloride raol, maltotriol, malto-oligosaccharides (maltotriose, mal (TbCl), magnesium sulfate, alum, magnesium chloride, totetraose, maltopentaose, maltohexaose, maltoheptaose and potassium chloride, mono-, di-, tri-basic sodium or potassium the like), lactulose, melibiose, raffinose, rhamnose, ribose, salts of phosphoric acid, salts of hydrochloric acid, sodium isomerized liquid Sugars such as high fructose corn/starch carbonate, sodium bisulfate, or Sodium bicarbonate. syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug 0819. In another embodiment, a sweetener composition is ars, soybean oligosaccharides, or glucose syrup; wherein the provided comprising at least one Sweetness enhancer and at at least one amino acid additive is chosen from aspartic acid, least one Sweetener in combination with at least one Sweet arginine, glycine, glutamic acid, proline, threonine, theanine, US 2008/0292765 A1 Nov. 27, 2008 cysteine, cystine, alanine, Valine, tyrosine, leucine, isoleu synthetic high-potency Sweetener functions as a Sweet taste cine, asparagine, serine, lysine, histidine, ornithine, methion improving composition. Non-limiting examples of Suitable ine, carnitine, aminobutyric acid (alpha-, beta-, and gamma Sweet taste improving synthetic Sweetener additives include isomers), glutamine, hydroxyproline, taurine, norvaline, Sucralose, potassium acesulfame, aspartame, alitame, sac sarcosine, or salts thereof, and wherein the at least one inor charin, neohesperidin dihydrochalcone, cyclamate, neotame, ganic salt additive is chosen from Sodium chloride, sodium N-3-(3-hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl Sulfate, potassium citrate, europium chloride (EuCl), gado L-phenylalanine 1-methyl ester, N-3-(3-hydroxy-4-methox linium chloride (GdCl), terbium chloride (TbCl), magne yphenyl)-3-methylbutyl-L-C.-aspartyl-L-phenylalanine sium phosphate, magnesium sulfate, alum, magnesium chlo 1-methyl ester, N-3-(3-methoxy-4-hydroxyphenyl)propyl ride, potassium chloride, mono-, di-, tri-basic sodium or L-C.-aspartyl-L-phenylalanine 1-methyl ester, salts thereof, potassium salts of phosphoric acid, salts of hydrochloric acid, and the like. Sodium carbonate, Sodium bisulfate, or sodium bicarbonate. 0825. In one embodiment, a Sweetener composition com 0821. In another embodiment, a sweetener composition is prising at least one Sweetness enhancer and a Sweetener com provided comprising at least one Sweetness enhancer and at prising rebaudioside-A), Stevia, Stevioside, mogroside IV. least one Sweetener in combination with at least one Sweet mogroside V. Luo Han Guo Sweetener, monatin, curculin, taste improving polyol additive and at least one Sweet taste Sucralose, cyclamate, Saccharin, aspartame, acesulfame improving polyamino acid additive; wherein the at least one potassium or other salts, or neotame, in combination with at polyol additive is chosen from erythritol, maltitol, mannitol, least one Sweet taste improving amino acid additive and at Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glycol, least one Sweet taste improving polyol additive is provided. In glycerol (glycerin), threitol, galactitol, reduced isomalto-oli a particular embodiment, the at least one Sweet taste improv gosaccharides, reduced Xylo-oligosaccharides, reduced gen ing amino acid additive is present in an amount from about tio-oligosaccharides, reduced maltose syrup, or reduced glu 100 ppm to about 25,000 ppm of the composition, and the at cose syrup; and wherein the at least one polyamino acid least one Sweet taste improving polyol additive is present in additive is chosen from poly-L-aspartic acid, poly-L-lysine an amount from about 400 to about 80,000 ppm of the com (e.g., poly-L-C-lysine or poly-L-e-lysine), poly-L-ornithine position. In a still more particular embodiment, the at least (e.g., poly-L-O-ornithine or poly-L-y-ornithine), poly-L-argi one Sweet taste improving amino acid additive is glycine or nine, and other polymeric forms of amino acids, or salts alanine, and the at least one Sweet taste improving polyol thereof. additive is erythritol. 0822. In another embodiment, a Sweetener composition is 0826. In one embodiment, a Sweetener composition com provided comprising at least one Sweetness enhancer and at prising at least one Sweetness enhancer and a Sweetener com least one Sweetener in combination with at least one Sweet prising rebaudioside-A, Stevia, Stevioside, mogroside IV. taste improving protein or protein hydrolysate additive and at mogroside V. Luo Han Guo Sweetener, monatin, curculin, least one Sweet taste improving inorganic salt additive; Sucralose, Saccharin, cyclamate, aspartame, acesulfame wherein the at least one Sweet taste improving protein or potassium or other salts, or neotame, in combination with at protein hydrolysate additive is chosen from bovine serum least one Sweet taste improving amino acid additive and at albumin (BSA), whey protein (including fractions or concen least one Sweet taste improving protein or protein hydrolysate trates thereof such as 90% instant whey protein isolate, 34% additive is provided. In a particular embodiment, the at least whey protein, 50% hydrolyzed whey protein, and 80% whey one Sweet taste improving amino acid additive is present in an protein concentrate), soluble rice protein, soy protein, protein amount from about 100 to about 25,000 ppm of the compo isolates, protein hydrolysates, reaction products of protein sition, and the at least one Sweet taste improving protein or hydrolysates, glycoproteins, and/or proteoglycans containing protein hydrolysate additive is present in an amount from amino acids (e.g., glycine, alanine, serine, threonine, thean about 200 ppm to about 50,000 ppm of the composition. In a ine, asparagine, glutamine, arginine, Valine, isoleucine, leu still more particular embodiment, the at least one Sweet taste cine, norvaline, methionine, proline, tyrosine, hydroxypro improving amino acid additive is glycine or lysine, and the at line, or the like), collagen (e.g., gelatin), partially hydrolyzed least one Sweet taste improving protein or protein hydrolysate collagen (e.g., hydrolyzed fish collagen), and collagen additive is a protein, a hydrolysate, or a reaction product of a hydrolysates (e.g., porcine collagen hydrolysate); and hydrolysate of a protein containing glycine, alanine, serine, wherein the at least one Sweet taste improving inorganic salt leucine, Valine, isoleucine, proline, or threonine. additive is chosen from Sodium chloride, Sodium Sulfate, 0827. In one embodiment, a Sweetener composition com potassium citrate, europium chloride (EuCl), gadolinium prising at least one Sweetness enhancer and a Sweetener com chloride (GdCl), terbium chloride (TbCl), magnesium prising rebaudioside-A, Stevia, Stevioside, mogroside IV. phosphate, magnesium Sulfate, alum, magnesium chloride, mogroside V. Luo Han Guo Sweetener, monatin, curculin, potassium chloride, mono-, di-, tri-basic sodium or potassium Sucralose, Saccharin, cyclamate, aspartame, acesulfame salts of phosphoric acid, salts of hydrochloric acid, sodium potassium or other salts, or neotame, in combination with at carbonate, sodium bisulfate, or Sodium bicarbonate. least one Sweet taste improving protein or protein hydrolysate 0823. In another embodiment, a sweetener composition is additive and at least one Sweet taste improving polyol additive provided comprising at least one Sweetness enhancer and is provided. In a particular embodiment, the at least one Sweet rebaudioside A in combination with at least one Sweetener taste improving protein or protein hydrolysate additive is other than rebaudioside-A and at least one sweet taste present in an amount from about 200 ppm to about 50,000 improving composition. ppm of the composition, and at least one Sweet taste improv 0824. In another particular embodiment, a sweetener com ing polyol additive is present in an amount from about 400 to position is provided comprising at least one Sweetness about 80,000 ppm of the composition. In a still more particu enhancer and rebaudioside A in combination with at least one lar embodiment, the at least one Sweet taste improving protein synthetic high-potency Sweetener, wherein the at least one or protein hydrolysate additive is a protein, a hydrolysate, or US 2008/0292765 A1 Nov. 27, 2008 32 a reaction product of a hydrolysate of proteins containing respectively; more particularly from about 1:50 to about glycine, alanine, serine, leucine, Valine, isoleucine, proline, 1:300; and still more particularly from about 1:75 to about or threonine, and the at least one Sweet taste improving polyol 1:15O. additive is erythritol. 0831. In another embodiment, a sweetener composition 0828. In one embodiment, a Sweetener composition com comprising at least one Sweetness enhancer and a Sweetener prising at least one Sweetness enhancer and a Sweetener com composition comprising rebaudioside-A, Stevia, Stevioside, prising rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside IV. mogroside V, Luo Han Guo Sweetener, mona mogroside V. Luo Han Guo Sweetener, monatin, curculin, tin, or curculin, in combination with at least one Sweet taste Sucralose, saccharin, cyclamate, aspartame, acesulfame improving synthetic Sweetener additive is provided. In a par potassium or other salts, or neotame, in combination with at ticular embodiment, the Sweetener composition comprises at least one Sweet taste improving carbohydrate additive is pro least one Sweetness enhancer and a Sweetener comprising vided. In a particular embodiment, the at least one Sweet taste rebaudioside-A in combination with saccharin oracesulfame improving carbohydrate additive is present in an amount from potassium or other salts in an amount from about 10 ppm to about 1,000 to about 100,000 ppm of the composition. In a about 100 ppm of the composition. still more particular embodiment, the composition comprises 0832. In one embodiment, a Sweetener composition com rebaudioside A and glucose, sucrose, HFCS, or D-fructose in prising at least one Sweetness enhancer and a Sweetener com an amount from about 10,000 ppm to about 80,000 ppm of the prising rebaudioside-A, Stevia, Stevioside, mogroside IV. composition. mogroside V. Luo Han Guo Sweetener, monatin, curculin, 0829. In one embodiment, a Sweetener composition com Sucralose, Saccharin, cyclamate, aspartame, acesulfame prising at least one Sweetness enhancer and a Sweetener com potassium or other salts, or neotame, in combination with at prising rebaudioside-A, Stevia, Stevioside, mogroside IV. least one Sweet taste improving carbohydrate additive and at mogroside V. Luo Han Guo Sweetener, monatin, curculin, least one Sweet taste improving polyol additive is provided. In Sucralose, saccharin, cyclamate, aspartame, acesulfame a particular embodiment, the at least one Sweet taste improv potassium or other salts, or neotame, in combination with at ing carbohydrate additive is present in an amount from about least one Sweet taste improving polyol additive is provided. In 1,000 to about 100,000 ppm of the composition and at least a particular embodiment, the at least one Sweet taste improv one Sweet taste improving polyol additive is present in an ing polyol additive is present in an amount from about 400 to amount from about 400 to about 80,000 ppm of the compo about 80,000 ppm of the composition. In another particular sition. Non-limiting examples include at least one Sweetness enhancer and a Sweetener comprising rebaudioside-A, Stevia, embodiment, the at least one Sweet taste improving polyol Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet additive is present in an amount from about 5,000 to about ener, monatin, curculin, Sucralose, Saccharin, cyclamate, 60,000 ppm of the sweetener composition. Non-limiting aspartame, acesulfame potassium or other salts, or neotame, examples include at least one Sweetness enhancer and a in combination with glucose, fructose or Sucrose and eryth sweetener comprising rebaudioside-A (REBA), stevia, ritol. Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet 0833. In one embodiment, a Sweetener composition com ener, monatin, curculin, Sucralose, Saccharin, cyclamate, prising at least one Sweetness enhancer and a Sweetener com aspartame, acesulfame potassium or other salts, or neotame, prising rebaudioside-A, Stevia, Stevioside, mogroside IV. in combination with propylene glycol, erythritol, or combi mogroside V. Luo Han Guo Sweetener, monatin, curculin, nations thereof. Sucralose, Saccharin, cyclamate, aspartame, acesulfame 0830. In one embodiment, a Sweetener composition com potassium or other salts, or neotame, in combination with at prising rebaudioside-A (with at least 50% rebaudioside A in a least one Sweet taste improving inorganic salt additive is Steviol glycoside mixture) in combination with at least one provided. Non-limiting examples include at least one Sweet Sweet taste improving polyol additive is provided. In one ness enhancer and a Sweetener comprising rebaudioside-A, embodiment, the at least one Sweet taste improving polyol Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo additive comprises erythritol. In a particular embodiment of Sweetener, monatin, curculin, Sucralose, saccharin, cycla the Sweetener composition, rebaudioside A is present in an mate, aspartame, acesulfame potassium or other salts, or amount from about 100 to about 3,000 ppm and the erythritol neotame, in combination with sodium chloride, potassium is present in an amount from about 400 to about 80,000 ppm chloride, Sodium Sulfate, Sodium phosphate, magnesium Sul of the total sweetener composition. In another embodiment of fate, KAl(SO4) (alum), magnesium phosphate, magnesium the Sweetener composition, rebaudioside A is present in an chloride, and potassium phosphate or other combinations amount from about 100 to about 3,000 ppm and the erythritol thereof. A particularly desirable embodiment comprises the is present in an amount from about 5,000 to about 40,000 ppm at least one Sweetness enhancer and a Sweetener comprising of the total sweetener composition. In still another embodi rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside ment of the Sweetener composition, rebaudioside A is present V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, in an amount from about 100 to about 3,000 ppm and the saccharin, cyclamate, aspartame, acesulfame potassium or erythritol is present in an amount from about 10,000 to about other salts, or neotame, in combination with a mixture of 35,000 ppm of the total sweetener composition. In another inorganic salt additives, such as chlorides, phosphates, and particular embodiment of the Sweetener composition, rebau Sulfates of sodium, magnesium, potassium, and calcium (e.g., dioside A and erythritol are present in the Sweetener compo Sodium chloride and potassium chloride; potassium phos sition in a ratio from about 1:4 to about 1:800, respectively. In phate and potassium chloride; sodium chloride and Sodium yet another particular embodiment of the Sweetener compo phosphate; calcium phosphate and calcium sulfate; magne sition, rebaudioside A and erythritol are present in the Sweet sium chloride and magnesium phosphate; and calcium phos ener composition in a ratio from about 1:20 to about 1:600, phate, calcium Sulfate, and potassium sulfate). US 2008/0292765 A1 Nov. 27, 2008

0834. In a particular embodiment, a sweetener composi mers), L-aspartic acid, L-glutamic acid, L-lysine, glycine and tion comprising at least one Sweetness enhancer and a Sweet L-alanine mixture, Salt derivatives or combinations thereof. ener comprises aspartame, acesulfame potassium or other 0838. In one embodiment, a Sweetener composition com salts, and Sucralose in combination with at least one Sweet prising at least one Sweetness enhancer and a Sweetener com taste improving inorganic salt additive. In a particular prising rebaudioside-A, Stevia, Stevioside, mogroside IV. embodiment, the at least one Sweet taste improving inorganic mogroside V. Luo Han Guo Sweetener, monatin, curculin, salt additive is present in an amount in the range of about 25 Sucralose, Saccharin, cyclamate, aspartame, acesulfame to about 5,000 ppm of the composition. Non-limiting potassium or other salts, or neotame, in combination with at examples include at least one Sweetness enhancer and a least one Sweet taste improving Surfactant additive is pro Sweetener comprising aspartame, acesulfame potassium, and vided. Non-limiting examples include at least one Sweetness Sucralose in combination with magnesium chloride; at least enhancer and a Sweetener comprising rebaudioside-A, Stevia, one Sweetness enhancer and a Sweetener comprising aspar Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet tame, acesulfame potassium, and Sucralose in combination ener, monatin, curculin, Sucralose, Saccharin, cyclamate, with magnesium sulfate; or at least one Sweetness enhancer aspartame, acesulfame potassium or other salts, or neotame, and a Sweetener comprising aspartame, acesulfame potas in combination with dioctyl Sulfo Succinate sodium, cetylpy sium, and Sucralose in combination with magnesium sulfate ridinium chloride, hexadecyltrimethylammonium bromide, and sodium chloride. sucrose oleate, polysorbate 20, polysorbate 80, lecithin, or 0835. In one embodiment, a Sweetener composition com combinations thereof. prising at least one Sweetness enhancer and a Sweetener com 0839. In one embodiment, a Sweetener composition com prising rebaudioside-A, Stevia, Stevioside, mogroside IV. prising at least one Sweetness enhancer and a Sweetener com mogroside V. Luo Han Guo Sweetener, monatin, curculin, prising rebaudioside-A, Stevia, Stevioside, mogroside IV. Sucralose, saccharin, cyclamate, aspartame, acesulfame mogroside V. Luo Han Guo Sweetener, monatin, curculin, potassium or other salts, or neotame, in combination with at Sucralose, Saccharin, cyclamate, aspartame, acesulfame least one Sweet taste improving organic acid salt additive is potassium or other salts, or neotame, in combination with at provided. Non-limiting examples include at least one Sweet least one Sweet taste improving polymer additive is provided. ness enhancer and a Sweetener comprising rebaudioside-A, Non-limiting examples include at least one Sweetness Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo enhancer and a Sweetener comprising rebaudioside-A, Stevia, Sweetener, monatin, curculin, Sucralose, Saccharin, cycla Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet mate, aspartame, acesulfame potassium or other salts, or ener, monatin, curculin, Sucralose, Saccharin, cyclamate, neotame, in combination with choline chloride in citrate aspartame, acesulfame potassium or other salts, or neotame, buffer, D-gluconic acid sodium salt, guanidine HCl, D-glu in combination with cationic polymer Such as polyethylene cosamine HCl, or combinations thereof. imine, poly-L-lysine (e.g., poly-L-C-lysine or poly-L-e- 0836. In one embodiment, a Sweetener composition com lysine), poly-L-ornithine (e.g., poly-L-C.-ornithine or poly-L- prising at least one Sweetness enhancer and a Sweetener com Y-ornithine), chitosan, or combinations thereof. prising rebaudioside-A, Stevia, Stevioside, mogroside IV. 0840. In one embodiment, a Sweetener composition com mogroside V. Luo Han Guo Sweetener, monatin, curculin, prising at least one Sweetness enhancer and a Sweetener com Sucralose, saccharin, cyclamate, aspartame, acesulfame prising rebaudioside-A, Stevia, Stevioside, mogroside IV. potassium or other salts, or neotame, in combination with at mogroside V. Luo Han Guo Sweetener, monatin, curculin, least one Sweet taste improving organic acid additive is pro Sucralose, Saccharin, cyclamate, aspartame, acesulfame vided. Non-limiting examples include at least one Sweetness potassium or other salts, or neotame, in combination with at enhancer and a Sweetener comprising rebaudioside-A, Stevia, least one Sweet taste improving polymer additive and at least Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet one Sweet taste improving polyol additive is provided. In a ener, monatin, curculin, Sucralose, Saccharin, cyclamate, particular embodiment, the at least one Sweet taste improving aspartame, acesulfame potassium or other salts, or neotame, polymer additive is present in an amount from about 30 to in combination with fumaric acid, malic acid, tartaric acid, about 2,000 ppm of the composition, and the at least one citric acid, adipic acid, ascorbic acid, tannic acid, Succinic Sweet taste improving polyol additive is present in an amount acid, glutaric acid, or combinations thereof. from about 400 to about 80,000 ppm of the composition. 0837. In one embodiment, a Sweetener composition com Non-limiting examples include at least one Sweetness prising at least one Sweetness enhancer and a Sweetener com enhancer and a Sweetener comprising rebaudioside-A, Stevia, prising rebaudioside-A, Stevia, Stevioside, mogroside IV. Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet mogroside V. Luo Han Guo Sweetener, monatin, curculin, ener, monatin, curculin, Sucralose, Saccharin, cyclamate, Sucralose, saccharin, cyclamate, aspartame, acesulfame aspartame, acesulfame potassium or other salts, or neotame, potassium or other salts, or neotame, in combination with at in combination with a hydrocolloid, such as a gum acacia least one Sweet taste improving amino acid additive is pro seyal, and erythritol. vided. In a particular embodiment, the at least one Sweet taste 0841. In one embodiment, a Sweetener composition com improving amino acid additive is present in an amount from prising at least one Sweetness enhancer and a Sweetener com about 100 to about 25,000 ppm of the composition. Non prising rebaudioside-A, Stevia, Stevioside, mogroside IV. limiting examples include at least one Sweetness enhancer mogroside V. Luo Han Guo Sweetener, monatin, curculin, and a Sweetener comprising rebaudioside-A, Stevia, Stevio Sucralose, Saccharin, cyclamate, aspartame, acesulfame side, mogroside IV. mogroside V, Luo Han Guo Sweetener, potassium or other salts, or neotame, in combination with at monatin, curculin, Sucralose, saccharin, cyclamate, aspar least one Sweet taste improving protein or protein hydrolysate tame, acesulfame potassium or other salts, or neotame, in additive is provided. Non-limiting examples include at least combination with glycine, L-alanine, L-serine, L-threonine, one Sweetness enhancer and a Sweetener comprising rebau B-alanine, aminobutyric acid (alpha-, beta-, or gamma-iso dioside-A, Stevia, Stevioside, mogroside IV. mogroside V. US 2008/0292765 A1 Nov. 27, 2008 34

Luo Han Guo Sweetener, monatin, curculin, Sucralose, sac dioside-A, Stevia, Stevioside, mogroside IV. mogroside V. charin, cyclamate, aspartame, acesulfame potassium or other Luo Han Guo Sweetener, monatin, curculin, Sucralose, sac salts, or neotame, in combination with bovine serum albumin charin, cyclamate, aspartame, acesulfame potassium or other (BSA), whey protein or combinations thereof. salts, or neotame, in combination with fructose, Sucrose, or 0842. In one embodiment, a Sweetener composition com glucose and sodium chloride; at least one Sweetness enhancer prising at least one Sweetness enhancer and a Sweetener com and a Sweetener comprising rebaudioside-A, Stevia, Stevio prising rebaudioside-A, Stevia, Stevioside, mogroside IV. side, mogroside IV. mogroside V, Luo Han Guo Sweetener, mogroside V. Luo Han Guo Sweetener, monatin, curculin, monatin, curculin, Sucralose, Saccharin, cyclamate, aspar Sucralose, saccharin, cyclamate, aspartame, acesulfame tame, acesulfame potassium or other salts, or neotame, in potassium or other salts, or neotame, in combination with at combination with fructose, Sucrose, or glucose, potassium least one Sweet taste improving amino acid additive and at phosphate, and potassium chloride; and at least one Sweetness least one Sweet taste improving inorganic acid salt additive is enhancer and a Sweetener comprising rebaudioside-A provided. In a particular embodiment, the at least one Sweet (REBA), Stevia, Stevioside, mogroside IV. mogroside V, Luo taste improving amino acid additive is present in an amount Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, from about 100 to about 25,000 ppm of the composition and cyclamate, aspartame, acesulfame potassium or other salts, or the at least one Sweet taste improving inorganic acid salt neotame, in combination with fructose. Sucrose, or glucose, additive is present in an amount from about 25 to about 5,000 Sodium chloride, and potassium chloride. ppm of the composition. Non-limiting examples include at 0844. In another embodiment, a sweetener composition least one Sweetness enhancer and a Sweetener comprising comprising at least one Sweetness enhancer and a Sweetener rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, mogroside V. Luo Han Guo Sweetener, monatin, curculin, saccharin, cyclamate, aspartame, acesulfame potassium or Sucralose, Saccharin, cyclamate, aspartame, acesulfame other salts, or neotame, in combination with glycine and potassium or other salts, or neotame, in combination with at alum; rebaudioside-A, Stevia, Stevioside, mogroside IV. least one Sweet taste improving bitter additive and at least one mogroside V. Luo Han Guo Sweetener, monatin, curculin, Sweet taste improving inorganic salt additive is provided. A Sucralose, saccharin, cyclamate, aspartame, acesulfame non-limiting example include at least one Sweetness enhancer potassium or other salts, or neotame, in combination with and a Sweetener comprising rebaudioside-A, Stevia, Stevio glycine and potassium chloride; rebaudioside-A, Stevia, side, mogroside IV. mogroside V, Luo Han Guo Sweetener, Stevioside, mogroside IV. mogroside V, Luo Han Guo Sweet monatin, curculin, sucralose, saccharin, cyclamate, aspar ener, monatin, curculin, Sucralose, Saccharin, cyclamate, tame, acesulfame potassium or other salts, or neotame, in aspartame, acesulfame potassium or other salts, or neotame, combination with urea and sodium chloride. in combination with glycine and sodium chloride; REBA in 0845. In another embodiment, a sweetener composition combination with glycine, potassium dihydrogen phosphate, comprising at least one Sweetness enhancer and a Sweetener and potassium chloride; and rebaudioside-A, Stevia, Stevio comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. side, morgroside IV, morgroside V. Lo Han Guo, monatin, mogroside V. Luo Han Guo Sweetener, monatin, curculin, curculin, Sucralose, saccharin, aspartame, acesulfame potas Sucralose, Saccharin, cyclamate, aspartame, acesulfame sium or other salts, or neotame, in combination with glycine, potassium or other salts, or neotame, in combination with at Sodium chloride, and potassium chloride. least one Sweet taste improving amino acid additive and at 0843. In another embodiment, a sweetener composition least one Sweet taste improving polyamino acid additive is comprising at least one Sweetness enhancer and a Sweetener provided. In a particular embodiment, the at least one Sweet comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. taste improving amino acid additive is present in an amount mogroside V. Luo Han Guo Sweetener, monatin, curculin, from about 100 to about 25,000 ppm of the composition and Sucralose, saccharin, cyclamate, aspartame, acesulfame the at least one Sweet taste improving polyamino acid additive potassium or other salts, or neotame, in combination with at is present in an amount from about 30 to about 2,000 ppm of least one Sweet taste improving carbohydrate additive and at the composition. Non-limiting examples include at least one least one Sweet taste improving inorganic acid salt additive is Sweetness enhancer and a Sweetener comprising rebaudio provided. In a particular embodiment, the at least one Sweet side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo taste improving carbohydrate additive is present in an amount Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, from about 1,000 to about 100,000 ppm of the composition cyclamate, aspartame, acesulfame potassium or other salts, or and the at least one Sweet taste improving inorganic acid salt neotame, in combination with glycine and poly-L-C.-lysine; additive is present in an amount from about 25 ppm to about and at least one Sweetness enhancer and a Sweetener com 5,000 ppm. Non-limiting examples include at least one prising rebaudioside-A, Stevia, Stevioside, mogroside IV. Sweetness enhancer and a Sweetener comprising rebaudio mogroside V. Luo Han Guo Sweetener, monatin, curculin, side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo Sucralose, Saccharin, cyclamate, aspartame, acesulfame Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, potassium or other salts, or neotame, in combination with cyclamate, aspartame, acesulfame potassium or other salts, or glycine and poly-L-3-lysine. neotame, in combination with fructose, Sucrose, or glucose 0846. In another embodiment, a sweetener composition and alum; at least one Sweetness enhancer and a Sweetener comprising at least one Sweetness enhancer and a Sweetener comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweetener, monatin, curculin, mogroside V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, saccharin, cyclamate, aspartame, acesulfame Sucralose, Saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with potassium or other salts, or neotame, in combination with at fructose. Sucrose, or glucose and potassium chloride; at least least one Sweet taste improving amino acid additive and at one Sweetness enhancer and a Sweetener comprising rebau least one Sweet taste improving organic acid additive is pro US 2008/0292765 A1 Nov. 27, 2008

vided. In a particular embodiment, the at least one Sweet taste one Sweet taste improving carbohydrate additive, and at least improving amino acid additive is present in an amount from one Sweet taste improving polyol additive is provided. In a about 100 to about 25,000 ppm of the composition and the at particular embodiment, the at least one Sweet taste improving least one Sweet taste improving organic acid additive is amino acid additive is present in an amount from about 100 to present in an amount from about 10 to about 5,000 ppm of the about 25,000 ppm of the composition, the at least one sweet composition. A non-limiting example includes at least one taste improving carbohydrate additive is present in an amount Sweetness enhancer and a Sweetener comprising rebaudio from about 1,000 to about 100,000 ppm of the composition, side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo and the at least one Sweet taste improving polyol additive is Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, present in an amount from about 400 to about 80,000 ppm of cyclamate, aspartame, acesulfame potassium or other salts, or the composition. A non-limiting example includes at least one neotame, in combination with glycine and sodium gluconate. Sweetness enhancer and a Sweetener comprising rebaudio 0847. In another embodiment, a sweetener composition side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo comprising at least one Sweetness enhancer and a Sweetener Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. cyclamate, aspartame, acesulfame potassium or other salts, or mogroside V. Luo Han Guo Sweetener, monatin, curculin, neotame, in combination with L-alanine, fructose, and eryth Sucralose, saccharin, cyclamate, aspartame, acesulfame ritol. potassium or other salts, or neotame, in combination with at 0850. In another embodiment, a sweetener composition least one Sweet taste improving amino acid additive and at comprising at least one Sweetness enhancer and a Sweetener least one Sweet taste improving carbohydrate additive is pro comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. vided. In a particular embodiment, the at least one Sweet taste mogroside V. Luo Han Guo Sweetener, monatin, curculin, improving amino acid additive is present in an amount from Sucralose, Saccharin, cyclamate, aspartame, acesulfame about 100 to about 25,000 ppm of the composition and the at potassium or other salts, or neotame, in combination with at least one Sweet taste improving carbohydrate additive is least one Sweet taste improving amino acid additive, at least present in an amount from about 1,000 to about 100,000 ppm one Sweet taste improving polyol additive, and at least one of the composition. A non-limiting example includes at least Sweet taste improving inorganic acid salt additive is provided. one Sweetness enhancer and a Sweetener comprising rebau In a particular embodiment, the at least one Sweet taste dioside-A, Stevia, Stevioside, mogroside IV. mogroside V. improving amino acid additive is present in an amount from Luo Han Guo Sweetener, monatin, curculin, Sucralose, sac about 100 to about 25,000 ppm of the composition, the at least charin, cyclamate, aspartame, acesulfame potassium or other one Sweet taste improving polyol additive is present in an salts, or neotame, incombination with L-alanine and fructose. amount from about 400 to about 80,000 ppm of the compo 0848. In another embodiment, a sweetener composition sition, and the at least one Sweet taste improving inorganic comprising at least one Sweetness enhancer and a Sweetener acid salt additive is present in an amount from about 25 to comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. about 5,000 ppm of the composition. A non-limiting example mogroside V. Luo Han Guo Sweetener, monatin, curculin, includes at least one Sweetness enhancer and a Sweetener Sucralose, saccharin, cyclamate, aspartame, acesulfame comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. potassium or other salts, or neotame, in combination with at mogroside V. Luo Han Guo Sweetener, monatin, curculin, least one Sweet taste improving amino acid additive, at least Sucralose, Saccharin, cyclamate, aspartame, acesulfame one Sweet taste improving polyol additive, at least one Sweet potassium or other salts, or neotame, in combination with taste improving inorganic salt additive, and at least one Sweet erythritol, glycine, potassium chloride, and potassium phos taste improving organic acid salt additive is provided. In a phate. particular embodiment, the at least one Sweet taste improving 0851. In another embodiment, a sweetener composition amino acid additive is present in an amount from about 100 to comprising at least one Sweetness enhancer and a Sweetener about 25,000 ppm of the composition, the at least one sweet comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. taste improving polyol additive is present in an amount from mogroside V. Luo Han Guo Sweetener, monatin, curculin, about 400 to about 80,000 ppm of the composition, the at least glycyrrihizin Such as mono-ammonium glycyrrhizic acid salt one Sweet taste improving inorganic salt additive is present in hydrate, Sucralose, saccharin, cyclamate, aspartame, an amount from about 25 to about 5,000 ppm of the compo acesulfame potassium or other salts, or neotame, in combi sition, and the at least one Sweet taste improving organic acid nation with a Sweet taste improving inorganic acid salt addi salt additive is present in an amount from about 20 to about tive is provided. A non-limiting example includes at least one 10,000 ppm of the composition. A non-limiting example Sweetness enhancer and a Sweetener comprising rebaudio includes at least one Sweetness enhancer and a Sweetener side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. Han Guo Sweetener, monatin, curculin, glycyrrihizin such as mogroside V. Luo Han Guo Sweetener, monatin, curculin, mono-ammonium glycyrrhizic acid salt hydrate. Sucralose, Sucralose, saccharin, cyclamate, aspartame, acesulfame saccharin, cyclamate, aspartame, acesulfame potassium or potassium or other salts, or neotame, in combination with other salts, or neotame, in combination with sodium chloride. erythritol, glycine, potassium chloride, potassium phosphate, 0852. The desired weight ratio of the sweetness enhanced and choline chloride. Sweetener composition to Sweet taste improving composition 0849. In another embodiment, a sweetener composition (s) in the Sweetener composition will depend on the particular comprising at least one Sweetness enhancer and a Sweetener degree of Sweetness of the Sweetness enhanced Sweetener comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. composition, and the Sweetness and other characteristics mogroside V. Luo Han Guo Sweetener, monatin, curculin, desired in the final product or orally ingestible composition. Sucralose, saccharin, cyclamate, aspartame, acesulfame Commercially available Sweetness enhancers generally are potassium or other salts, or neotame, in combination with at capable of enhancing the Sweetness of Sweetener composi least one Sweet taste improving amino acid additive, at least tions by about 1.5 times to about 10 times a sweetener com US 2008/0292765 A1 Nov. 27, 2008 36 position without a Sweetness enhancer. In addition, those of position, and at least one Sweetness enhancer in any manner. ordinary skill in the art will appreciate that high-potency For example, at least one Sweetenerand at least one Sweetness Sweetener compositions may vary greatly in their potencies, enhancer may be added to the Sweetener composition before ranging from about 30 times more potent than Sucrose to the at least one Sweet taste improving composition. In another about 8,000 times more potent than sucrose on a weight basis. example, at least one Sweetener and at least one Sweetness Thus, the weight ratio of the Sweetness enhanced sweetener enhancer may be added to the Sweetener composition after composition to Sweet taste improving composition will vary the at least one Sweet taste improving composition. In yet depending on the degree of Sweetness enhancement and the another example, at least one Sweetener and at least one potency of the Sweetener composition for example range Sweetness enhancer may be added to the Sweetener compo from between 10,000:1 and 1:10,000; a further non-limiting sition simultaneously with the at least one Sweet taste improv example may range from about 9,000:1 to about 1:9,000; yet ing composition. In another example, at least one Sweetener another example may range from about 8,000:1 to about may be added to the sweetener composition before the at least 1:8,000; a further example may range from about 7,000:1 to one Sweet taste improving composition and at least one about 1:7,000; another example may range from about Sweetness enhancer. In yet another example, at least one 6,000:1 to about 1:6000; in yet another example may range sweetener may be added to the Sweetener composition after from about 5,000:1 to about 1:5,000; in yet another example the at least one Sweet taste improving composition and at least may range from about 4,000:1 to about 1:4,000; in yet another one Sweetness enhancer. example may range from about 3,000:1 to about 1:3,000; in 0855. In yet another embodiment, at least one sweetener yet another example may range from about 2,000:1 to about may be combined with the at least one Sweet taste improving 1:2,000; in yet another example may range from about composition and at least one Sweetness enhancer prior to 1,500:1 to about 1:1,500; in yet another example may range being added to a orally ingestible composition. For example, from about 1,000:1 to about 1:1,000; in yet another example the at least one Sweetener may be in a pure, diluted, or con may range from about 900:1 to about 1:900; in yet another centrated form as a liquid (e.g., Solution), Solid (e.g., powder, example may range from about 800:1 to about 1:800; in yet chunk, pellet, grain, block, crystalline, or the like), Suspen another example may range from about 700:1 to about 1:700; Sion, gas state, or combinations thereof may be contacted in yet another example may range from about 600:1 to about with the at least one Sweet taste improving composition which 1:600; in yet another example may range from about 500:1 to may be in a pure, diluted, or concentrated form as a liquid about 1:500; in yet another example may range from about (e.g., Solution), Solid (e.g., powder, chunk, pellet, grain, 400:1 to about 1:400; in yet another example may range from block, crystalline, or the like), Suspension, gas state, or com about 300:1 to about 1:300; in yet another example may range binations thereofand with the at least one sweetness enhancer from about 200:1 to about 1:200; in yet another example may which may be in pure, diluted, or concentrated form as a range from about 150:1 to about 1:150; in yet another liquid (e.g., Solution), Solid (e.g., powder, chunk, pellet grain, example may range from about 100:1 to about 1:100; in yet block, crystalline, or the like), Suspension, gas State, or com another example may range from about 90:1 to about 1:90; in binations thereof before all are contacted with an orally yet another example may range from about 8.0:1 to about ingestible composition. In yet another embodiment, when 1:80; in yet another example may range from about 70:1 to there are more than one Sweetener, more than one Sweet taste about 1:70; in yet another example may range from about improving composition, or more than one Sweetness 60:1 to about 1:60; in yet another example may range from enhancer, each component of the Sweetener composition may about 50:1 to about 1:50; in yet another example may range be added simultaneously, in an alternating pattern, in a ran from about 40:1 to about 1:40; in yet another example may dom pattern, or any other pattern. 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 IV. Tabletop Sweetener Compositions example may range from about 15:1 to about 1:15; in yet 0856. In a particular embodiment of the present invention, another example may range from about 10:1 to about 1:10; in the Sweetener compositions comprise a tabletop Sweetener yet another example may range from about 9:1 to about 1:9; composition comprising at least one Sweetener in combina inyet another example may range from about 8:1 to about 1:8: tion with: (i) at least one Sweetness enhancer; (ii) at least one in yet another example may range from about 7:1 to about 1:7; bulking agent; and (iii) optionally at least one Sweet taste inyet another example may range from about 6:1 to about 1:6; improving composition and/or anti-caking agent with inyet another example may range from about 5:1 to about 1:5; improved temporal and/or flavor profile. In accordance with inyet another example may range from about 4:1 to about 1:4, particular embodiments, Suitable “bulking agents' include inyet another example may range from about 3:1 to about 1:3; maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 inyet another example may range from about 2:1 to about 1:2: or 36 DE). Sucrose, fructose, glucose, invert Sugar, Sorbitol, and in yet another example may be about 1:1; depending on Xylose, ribulose, mannose, Xylitol, mannitol, galactitol, the particular Sweetener and Sweetness enhancer selected. erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lac 0853. It is contemplated that the combination of at least tose, inulin, glycerol, propylene glycol, polyols, polydex one Sweetness enhancer, at least one Sweetener, and at least trose, fructooligosaccharides, cellulose and cellulose deriva one Sweet taste improving composition may be carried out in tives, and the like, and mixtures thereof. Additionally, in any pH range that does not materially or adversely affect the accordance with still other embodiments of the invention, taste of the Sweetener composition or the Sweetened compo granulated Sugar (Sucrose) or other caloric Sweeteners such as sition. A non-limiting example of the pH range may be from crystalline fructose, other carbohydrates, or Sugar alcohols about 2 to about 8. A further example includes a pH range can be used as a bulking agent due to their provision of good from about 2 to about 5. content uniformity without the addition of significant calo 0854. One of ordinary skill in the art may combine the at ries. In one embodiment, a bulking agent may be used as a least one Sweetener, at least one Sweet taste improving com Sweet taste improving composition. US 2008/0292765 A1 Nov. 27, 2008 37

0857. As used herein the phrase “anti-caking agent” and times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 “flow agent” refer to any composition which prevents, times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 reduces, inhibits, or Suppresses at least one Sweetener mol times, and 2 times that of an equivalent amount of Sugar. ecule from attaching, binding, or contacting to another Sweet 0862 In one embodiment, the tabletop sweetener compo ener molecule. Alternatively, anti-caking agent may refer to sition may also be formulated for targeted uses, for example, any composition which assists in content uniformity and uni in beverage, food, pharmaceutical, cosmetics, herbal/vita form dissolution. In accordance with particular embodi mins, tobacco, and in any other products which may be Sweet ments, non-limiting examples of anti-caking agents include ened. For example, a tabletop Sweetener composition for cream of tartar, calcium silicate, silicon dioxide, microcrys baking may be formulated having additional protecting talline cellulose (Avicel, FMC BioPolymer, Philadelphia, agents such as encapsulants. Other forms will be readily Pa.), and tricalcium phosphate. In one embodiment, the anti apparent to those skilled in the tabletop sweetener art. caking agents are present in the tabletop Sweetener composi 0863 Commonly used methods for making powder or tion in an amount from about 0.001 to about 3% by weight of granulated Sweetener formulations for packets include fluid the tabletop Sweetener composition. bed agglomeration processes. Other methods for making 0858 Tabletop sweetener compositions are embodied and tabletop sweetener compositions are well known to those of packaged in numerous different forms and it is intended that ordinary skill in the art. the tabletop Sweetener compositions of the present invention 0864 Those skilled in the art appreciate that the amount of may be of any form known in the art. In accordance with Sweetness enhanced Sweetener composition and amount and particular embodiments, non-limiting examples include pow types of Sweet taste improving composition, bulking agent, der form, granular form, packets, tablets, Sachets, pellets, and/or anti-caking agent can be modified in order to tailor the cubes, Solids, and liquids. taste of the tabletop Sweetener composition to a desired pro 0859. In an embodiment, a tabletop sweetener composi file and end use. tion comprises a single-serving (portion control) packet com 0865 Specific embodiments of tabletop sweetener com prising a dry-blend of a sweetener formulation. Dry-blend positions and methods of making tabletop Sweetener compo formulations generally may comprise powder or granules. sitions are disclosed in U.S. patent application Ser. No. Although the tabletop Sweetenerpacket may be of any size, an 1 1/555.962, filed on Nov. 2, 2006, by Prakash, et al., the illustrative non-limiting example of conventional portion disclosure of which is incorporated herein by reference in its control tabletop Sweetener packets are approximately 2.5 by entirety. 1.5 inches and hold approximately 1 gram of a Sweetener composition having a Sweetness equivalent to 2 teaspoons of V. Orally Ingestible Compositions granulated Sugar (~8 g). The amount of Sweetener in a dry 0866. As used herein, "orally ingestible composition' and blend tabletop sweetener formulation will vary due to the 'Sweetenable composition' are synonymous and mean Sub varying potencies of different Sweetness enhanced Sweetener stances which are contacted with the mouth of man or animal, compositions. In a particular embodiment, a dry-blend table including Substances which are taken into and Subsequently top Sweetener formulation may comprise a natural and/or ejected from the mouth and Substances which are drunk, synthetic high-potency Sweetener in an amount from about eaten, Swallowed or otherwise ingested, and are safe for 1% (w/w) to about 10% (w/w) of the tabletop sweetener human or animal consumption when used in a generally composition. acceptable range. These compositions include food, bever 0860 Solid tabletop sweetener embodiments include age, pharmaceutical, tobacco, nutraceutical, oral hygienic/ cubes and tablets. A non-limiting example of conventional cosmetic products, and the like. Non-limiting examples of cubes are equivalent in size to a standard cube of granulated these products include non-carbonated and carbonated bev sugar, which is approximately 2.2x2.2x2.2 cm and weigh erages Such as colas, ginger ales, root beers, ciders, fruit approximately 8 grams. In one embodiment, a solid tabletop flavored soft drinks (e.g., citrus-flavored soft drinks Such as sweetener is in the form of a tablet or any other form known lemon-lime or orange), powdered soft drinks, and the like; to those skilled in the art. fruit juices originating in fruits or vegetables, fruit juices 0861. A tabletop sweetener composition may also be including Squeezed juices or the like, fruit juices containing embodied in the form of a liquid, wherein the Sweetener is fruit particles, fruit beverages, fruit juice beverages, bever combined with a liquid carrier. Suitable non-limiting ages containing fruit juices, beverages with fruit flavorings, examples of carrier agents for liquid tabletop Sweeteners Vegetable juices, juices containing vegetables, and mixed include water, alcohol, polyol, glycerin base or citric acid juices containing fruits and vegetables; sport drinks, energy base dissolved in water, and mixtures thereof. Due to the drinks, near water and the like drinks (e.g., water with natural varying potencies of the different Sweetness enhanced Sweet or synthetic flavorants); tea type or favorite type beverages ener compositions, the amount of the Sweetness enhanced Such as coffee, cocoa, black tea, green tea, oolong tea and the Sweetener composition in a liquid tabletop Sweetener formu like; beverages containing milk components such as milk lation will also vary. The sweetness equivalent of a tabletop beverages, coffee containing milk components, café au lait, sweetener composition for any of the forms described herein milk tea, fruit milk beverages, drinkable yogurt, lactic acid or known in the art may be varied to obtain a desired sweet bacteria beverages or the like; dairy products; bakery prod ness profile. For example, a tabletop Sweetener composition ucts; desserts Such as yogurt, jellies, drinkable jellies, pud may comprise a Sweetness comparable to that of an equiva dings, Bavarian cream, blancmange, cakes, brownies, lent amount of Standard Sugar. In another embodiment, the mousse and the like, Sweetened food products eaten at tea tabletop Sweetener composition may comprise a Sweetness of time or following meals; frozen foods; cold confections, e.g. up to 100 times that of an equivalent amount of Sugar. In types of ice cream such as ice cream, ice milk, lacto-ice and another embodiment, the tabletop Sweetener composition the like (food products in which sweeteners and various other may comprise a sweetness of up to 90 times, 80 times, 70 types of raw materials are added to milk products, and the US 2008/0292765 A1 Nov. 27, 2008

resulting mixture is agitated and frozen), and ice confections RR, RS, SR), curculin, glycyrrhizic acid and its salts, thau Such as sherbets, dessert ices and the like (food products in matin, monellin, mabinlin, braZZein, hernandulcin, phyllod which various other types of raw materials are added to a ulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osla Sugary liquid, and the resulting mixture is agitated and fro din, polypodoside A, pterocaryoside A, pterocaryoside B, Zen); ice cream; general confections, e.g., baked confections mukurozioside, phlomisoside I, periandrin I, abrusoside A, or steamed confections such as cakes, crackers, biscuits, buns cyclocarioside I. Sucralose, acesulfame potassium or other with bean-jam filling and the like; rice cakes and Snacks; table top products; general Sugar confections such as chewing gum salts, aspartame, alitame, saccharin, neohesperidin dihydro (e.g. including compositions which comprise a Substantially chalcone, cyclamate, neotame, N-3-(3-hydroxy-4-methox water-insoluble, chewable gum base. Such as chicle or Sub yphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1-methyl stitutes thereof, including jetulong, guttakay rubber or certain ester, N-3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl comestible natural synthetic resins or waxes), hard candy, soft L-C.-aspartyl-L-phenylalanine 1-methyl ester, N-3-(3- candy, mints, nougat candy, jelly beans and the like; sauces methoxy-4-hydroxyphenyl)propyl-L-C.-aspartyl-L-pheny including fruit flavored sauces, chocolate sauces and the like; lalanine 1-methyl ester, salts thereof, or combinations edible gels; cremes including butter cremes, flour pastes, thereof, wherein the at least one Sweet taste improving com whipped cream and the like: jams including strawberry jam, position is selected from the group consisting of carbohy marmalade and the like; breads including Sweet breads and drates, polyols, amino acids and their corresponding salts, the like or other starch products; spice; general condiments polyamino acids and their corresponding salts, Sugar acids including seasoned soy sauce used on roasted meats, roast fowl, barbecued meat and the like, as well as tomato catsup, and their corresponding salts, organic acids, inorganic acids, sauces, noodle broth and the like; processed agricultural organic salts, inorganic salts, bitter compounds, flavorants, products, livestock products or seafood; processed meat astringent compounds, polymers, proteins or protein hydroly products such as Sausage and the like; retort food products, sates, Surfactants, emulsifiers, flavonoids, alcohols, and com pickles, preserves boiled in soy sauce, delicacies, side dishes; binations thereof, and wherein the at least one Sweetness Snacks such as potato chips, cookies, or the like; cereal prod enhancer comprises at least one sulfamate. Specific combi ucts; drugs or quasi-drugs that are administered orally or used nations of Sweet taste improving compositions are disclosed in the oral cavity (e.g., vitamins, cough syrups, cough drops, in U.S. patent application Ser. Nos. 11/561,148 and 11/561, chewable medicine tablets, amino acids, bitter-tasting drug or 158. pharmaceutical agents, acidulants or the like), wherein the 0869. The present invention is further illustrated by the drug may be in Solid, liquid, gel, or gas form Such as a pill, following examples, which are not to be construed in any way tablet, spray, capsule, syrup, drop, troche agent, powder, and as imposing limitations upon the scope thereof. On the con the like; personal care products such as other oral composi tions used in the oral cavity Such as mouth freshening agents, trary, it is to be clearly understood that resort may be had to gargling agents, mouth rinsing agents, toothpaste, tooth pol various other embodiments, modifications, and equivalents ish, dentrifices, mouth sprays, teeth-whitening agents and the thereof which, after reading the description therein, may Sug like; dietary Supplements; tobacco products including Smoke gest themselves to those skilled in the art without departing and Smokeless tobacco products such as Snuff, cigarette, pipe from the spirit of the present invention and/or the scope of the and cigar tobacco, and all forms of tobacco Such as shredded appended claims. Unless otherwise specified, percentages filler, leaf stem, stalk, homogenized leafcured, reconstituted (%’s) are by weight. binders and reconstituted tobacco from tobacco dust, fines or ether sources in sheet, pellet or other forms, tobacco substi EXAMPLE SETA tutes formulated from non-tobacco materials, dip or chewing tobacco; animal feed; and nutraceutical products, which Synthesis of Sulfamates includes any food or part of a food that may provide medicinal or health benefits, including the prevention and treatment of 0870 Synthesis of various sulfamates was carried out disease (e.g., cardiovascular disease and high levels of cho using the methods described in J Org Chem 1980, 45(26), lesterol in the blood, diabetes, osteoporosis, inflammation, or 5371-73 and ARKIVOC 2003 7, 297-309. autoimmune disorders). 0867 Generally, the amount of sweetness enhanced Sweetener composition present in a Sweetened composition EXAMPLE A1 varies widely depending on the particular type of Sweetened composition and its desired Sweetness. Those of ordinary SODIUM 1H 1,3,5-TRIAZOLYL SULFAMATE skill in the art can readily discern the appropriate amount of Sweetener to put in the Sweetened composition. 0871. In a round bottom flask, sulfur trioxide pyridine 0868. In one embodiment, an orally ingestible composi complex (22 mmol. 3.5 g) was dissolved in 22 mL of dry tion comprises a carbonated beverage comprising at least one pyridine and cooled to 0° C. 4-Amino-4-H-1,2,4-triazole natural and/or synthetic high-potency Sweetener, at least one (20.0 mmol. 1.68 g) was dissolved in a minimum amount of Sweet taste improving composition, and at least one Sweet pyridine and was added dropwise to the sulfur trioxide pyri ness enhancer; wherein the at least one natural and/or syn dine complex under nitrogen. The mixture was removed from thetic high-potency Sweetener comprises rebaudioside A, the cooling bath and stirred at room temperature overnight. rebaudioside B, rebaudioside C (dulcoside B), rebaudioside The pH of the reaction mixture was adjusted to approximately D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, 10 with a 2 M aqueous sodium hydroxide and the organic Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo layer was extracted with diethyl ether (3x50 mL) to eliminate Sweetener, Siamenoside, monatin and its salts (monatin SS, unreacted amine. The resultant aqueous layer was concen US 2008/0292765 A1 Nov. 27, 2008 39 trated and the Sulfamate obtained was crystallized using and the sulfamate was crystallized using 90 to 95% ethanol to 90-95% ethanol to obtain an 11.2% yield of the sulfamate. obtain a 15% yield of the sulfamate product.

EXAMPLE A2 EXAMPLEA6 SODIUM 1H-TETRAZOL-5-YL SULFAMATE SODIUM 1H 1,3-BENZODIAZOL-2-YL SULFA MATE 0876 Sulfur trioxide pyridine complex (33 mmol. 5.25 gm) was dissolved in 33 mL dry pyridine and cooled to 0°C. 0872 Sulfur trioxide pyridine complex (22 mmol. 3.5gm) 5-Amino-1,2,3,4-tetrazole (30.0 mmol. 2.55 gm) was dis was dissolved in dry pyridine (22 mL) and was cooled in an Solved in a minimum amount of pyridine was added dropwise ice-bath to 0°C. 2-Aminobenzimidazole (20.0 mmol. 2.6 g) to the sulfur trioxide pyridine complex under nitrogen. The was dissolved in a minimum amount of pyridine, taken up in methods described in Example A1 hereinabove were repeated a dropping funnel, and slowly added to the Sulfur trioxide and the sulfamate was crystallized using 95-98% ethanol to pyridine complex under nitrogen. The mixture was brought to obtain a 5% yield of the sulfamate product. room temperature and stirred overnight. The reaction was quenched, pH adjusted, and organic layer extracted as EXAMPLE SETB described in Example A1. The resultant aqueous layer was Sweetness Enhancement and Modulation by Sulfa concentrated and the Sulfamate obtained was crystallized mates using 95% ethanol to obtain an 11.34% yield of the sulfamate product. 0877 Sensory studies that were carried out on the N-sub stituted Sulfamic acid salts included 1) preliminary Sulfamate analogue Sweetness Detection Threshold (SDT) estimation, EXAMPLEA3 2) refined Sweetness Detection Threshold (SDT) estimation, 3) N-substituted sulfamic acid salts mixed with 6% sucrose SODIUM 1H 1,3,5-THIADIAZOL-2-YL SULFA Sweetness Enhancement Test and 4) repeat of step 3. The MATE procedures and results for these studies are summarized 0873. A solution of sulfur trioxide pyridine complex (22 below. mmol. 3.5gm) made in 22 mL of dry pyridine was cooled to 0° C. 2-Amino-1,3,4-thiadiazole (20.0 mmol. 2.0 gm) was EXAMPLE B1 was dissolved in a minimum amount of pyridine and was Preliminary Sulfamate Analogue SDT Estimation added dropwise to the sulfur trioxide pyridine complex under 0878. A 1,000 ppm sulfamate analogue solution was pre nitrogen. The methods described in Example A1 hereinabove pared by dissolution of 20 mg sulfamate analogue in 20 ML were repeated and the Sulfamate was crystallized using purified water. An aliquot (10 mL) of this solution was diluted 90-97% ethanol to obtain a 7.2% yield of the sulfamate prod to 20 mL with water to obtain a 500 ppm solution. Additional uct. 1:1 serial dilutions step were used to obtain 250, 125, 62.5, 31.2 and 15.6 ppm solutions. These solutions were then tasted EXAMPLEA4 in ascending order of concentration by one experienced Sub ject by using a sip-and-spit protocol. The Subject's estimated SODIUM 1H4,6-DIMETHYL PYRIMIDIN-2-YL SDT was determined to be at the lowest concentration at SULFAMATE which sweetness was definitely observed. 0879 Three N-alkyl sulfamic acid salts, 2, 3, and 4, were 0874. In a round bottom flask, sulfur trioxide pyridine determined to exhibit sweet taste. The latter appeared to be complex (33 mmol. 5.25 gm) was dissolved in 33 mL dry the most promising of three, yielding a weak Sweet taste at ca. pyridine and cooled to 0°C. 6-Amino-2,4-dimethyl pyrimi 62 ppm and a strong sweet taste at 1,000 ppm with no off dine (30.0 mmol. 3.69 gm) also was dissolved in a minimum taste. The two other sulfamates, 2 and 3, were found only to amount of pyridine and added to the sulfur trioxide pyridine have slight sweet taste (ca. 1-2% sugar equivalent) at 1,000 complex solution under nitrogen in a dropwise manner. The ppm level and had some bitterness off-taste problems. methods described in Example A1 hereinabove were repeated and the sulfamate was crystallized using 95% ethanol to EXAMPLE B2 obtain an 28.5% yield of the sulfamate product. N-Alkyl Sulfamate SDT Estimation EXAMPLEAS 0880 A 250 ppm solution of 4 was prepared by dissolution of 50 mg sulfamate in 200 mL purified water. An aliquot (100 SODIUM 1H 5-METHYL ISOXAZOL-3-YL mL) of this solution then was diluted to 200 mL with water to SULFAMATE obtain a 125 ppm solution. Additional 1:1 serial dilution steps were used to prepare 62.5, 31.2 and 15.6 ppm solutions. 0875. In a round bottom flask, sulfur trioxide pyridine These solutions then were tasted in ascending order of con complex (33 mmol. 5.25 gm) was dissolved in 22 mL of dry centration by 5 experienced Subjects by a sip-and-spit proto pyridine and cooled to 0°C. 3-Amino-5-methyl-isoxazole col. (30.0 mmol) also was dissolved in a minimum amount of 0881. All subjects agreed on the absence of taste in the pyridine and slowly added to the sulfur trioxide pyridine 15.6 and 31.2 ppm solutions, 3 out of 5 subjects observed very complex under nitrogen. The mixture was removed from the faint sweetness in the 62.5 ppm solution, and all 5 subjects cooling bath and stirred at room temperature overnight. The observed noticeable weak sweetness comparable to that of ca. methods described in Example A1 hereinabove were repeated 2%. Sucrose in the 250 ppm Sample. Based on the assessment US 2008/0292765 A1 Nov. 27, 2008 40 of the 5 subjects that observed weak sweetness in the 125 ppm wherein R and R2, independent of one another, comprise Solution (4 out of 5 rated it as less than 1% Sugar equivalent), a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, the true SDT is likely <125 ppm. However, in order to give thioether, or a straight chained, branched, or cyclic alkyl, sodium sulfamate 4 the most favorable conditions under alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; which to observe enhancement of the sweetness of carbohy drate sweeteners, it was used at 125 ppm (586 uM). wherein R comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic EXAMPLE B3 alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic N-Alkyl Sulfamate & 6%. Sucrose Sweetness group; Enhancement Test 0882 Reference samples were prepared at 6, 7, 8, 9 and wherein both R and R may be incorporated into a substi 10% sucrose (w/v). The test sample was prepared by addition tuted or an unsubstituted heteroaryl or heterocyclic of 125 mg of sulfamate 4 to 1L of 6% sucrose. Four sulfamate group; 4 test samples mixed with 6% sucrose samples were included wherein both R- and R may be incorporated into a Substi in a series of 10 samples which included 6 sucrose control tuted or an unsubstituted heteroaryl or heterocyclic samples of various concentrations in the 6-10% sucrose group; and range. Each of the ten samples was then individually rated for sweetness intensity on a scale of 6-10 relative to the 6-10% wherein the functional groups or moieties of R, R2, and R Sucrose references. may optionally be substituted with one or more moities 0883. A summary of the results of the sweetness enhance including hydrogen, hydroxyl, halogen, haloalkyl, car ment tests is provided in Table 6, which shows the Sweetness boxyl, acyl, acyloxy, amino, amido, carboxyl deriva Intensity Rating from 6-10, for each Subject and the average tives, alkylamino, dialkylamino, arylamino, alkoxy, ary intensity rating for the reference and test samples. The 6% loxy, nitro, cyano, Sulfo, mercapto, imino, Sulfonyl, Sucrose reference sample had an average Sweetness intensity Sulfenyl, Sulfinyl, Sulfamoyl, carboalkoxy, carboxa rating of 6.2 while the sulfamate 4 and 6% sucrose test sample mido, phosphonyl, phosphinyl, phosphoryl, phosphino, had an average Sweetness intensity rating of 8.1, indicating thioester, thioether, oXimino, hydrazino, carbamyl, that the Sulfamate 4 increased the perception of Sweetness phospho, phosphonato, Substituted or unsubstituted intensity. straight, branched, cyclic, alkyl, alkynyl, alkenyl, aryl, heteroaryl, or heterocyclic group. 2. The Sweetener composition of claim 1, further compris Sweetness Intensity Ratings (6-10): ing at least one Sweet taste improving composition. Average 3. The sweetener composition of claim 2, wherein the at Intensity least one Sweetness enhancer, at least one Sweetener, and Sample #1 #2, #3 #4 #5 Rating optionally at least one Sweet taste improving composition are 8% sucrose 8 8 9 8 8 8.2 present in the Sweetener composition in an amount effective 6% sucrose + 125 ppm NS 7 7 8 7 7 7.2 for the Sweetener composition to impart an osmolarity from 9%. Sucrose 9 9 8 10 9 9.0 6% sucrose 6 6 7 6 6 6.2 about 10 mCSmole/L to about 500 mOsmole/L to an aqueous 6% sucrose + 125 ppm NS 8 10 8 9 8 8.6 Solution of the Sweetener composition when the at least one 8% sucrose 7 8 7.5 10 8 8.1 Sweetness enhancer and at least one Sweetener are present in 6% sucrose + 125 ppm NS 8 8 8 9 8 8.2 the aqueous solution in an amount Sufficient to impart a 6% sucrose + 125 ppm NS 9 9 7 9 8 8.4 10%. Sucrose 10 10 10 10 10 1O.O Sweetness intensity equivalent to that of a 10% aqueous solu 7%. Sucrose 8 8 6 8 7 7.4 tion of Sucrose by weight. Sodium 1H-bicyclo[2.2.1]hetpan-2-ylsulfamate 8.1 4. The sweetener composition of claim 2, wherein the at with 6% Sucrose Test Average: least one Sweet taste improving composition imparts a more Sugar-like flavor profile to the Sweetener composition than the 0884. While the invention has been described in detail combination of the at least one Sweetness enhancer and at with respect to specific embodiments thereof, it will be appre least one Sweetener would have without the at least one at ciated that those skilled in the art, upon attaining an under least one Sweet taste improving composition. standing of the foregoing, may readily conceive of alterations to, variations of, and equivalents to these embodiments. 5. The sweetener composition of claim 1, wherein the at Accordingly, the scope of the present invention should be least one Sweetener comprises a carbohydrate Sweetener, a assessed as that of the appended claims and any equivalents high-potency Sweetener, or a combination thereof. thereof. 6. The sweetener composition of claim 5, wherein the at 1. a Sweetener composition comprising: least one high-potency Sweetener comprises a natural high at least one Sweetener; and potency Sweetener selected from the group consisting of at least one Sweetness enhancer comprising a sulfamate rebaudioside A, rebaudioside B, rebaudioside C, rebaudio having the chemical formula: side D, rebaudioside E, rebaudioside F, dulcoside A, rubuso side, Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo Sweetener, Siamenoside, monatin and its salts (monatin O| /R SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, OES-N thaumatin, monellin, mabinlin, braZZein, hernandulcin, phyl V lodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, ÓR R2 osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof. US 2008/0292765 A1 Nov. 27, 2008

7. The sweetener composition of claim 5, wherein the at 12. The Sweetener composition of claim 1, wherein the at least one high-potency Sweetener comprises a synthetic high least one Sweetness enhancer comprises: potency Sweetener selected from the group consisting of Sucralose, acesulfame potassium or other salts, aspartame, alitame, Saccharin, neohesperidin dihydrochalcone, cycla mate, neotame, N-3-(3-hydroxy-4-methoxyphenyl)propyl N N2-o L-C.-aspartyl-L-phenylalanine 1-methyl ester, N-3-(3-hy droxy-4-methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- M 9 phenylalanine 1-methyl ester, N-3-(3-methoxy-4- GE) hydroxyphenylpropyl-L-C.-aspartyl-L-phenylalanine 1-methyl ester, salts thereof, and combinations thereof. 13. The Sweetener composition of claim 1, wherein the at 8. The sweetener composition of claim 5, wherein the at least one Sweetness enhancer comprises: least one Sweetener comprises a carbohydrate selected from the group consisting of sucrose, fructose, glucose, erythritol, maltitol, lactitol, Sorbitol, mannitol. Xylitol, D-tagatose, tre na halose, galactose, rhamnose, cyclodextrin, ribulose, threose, A Ne arabinose, Xylose, lyxose, allose, altrose, mannose, idose, O ONa lactose, maltose, invert Sugar, isotrehalose, neotrehalose, GE) palatinose or isomalitulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psicose, turanose, cello 14. The Sweetener composition of claim 1, wherein the at biose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, least one Sweetness enhancer comprises: Xylo-oligosaccharides, gentio-oligoscaccharides, galacto oligosaccharides, Sorbose, nigero-oligosaccharides, fructoo H ligosaccharides, maltotetraol, maltotriol, malto-oligosaccha S N O rides, lactulose, melibiose, raffinose, rhamnose, ribose, S. na isomerized liquid Sugars such as high fructose corn/starch \ r / \8, Syrup, coupling Sugars, soybean oligosaccharides, and glu GE) cose syrup. 9. The sweetener composition of claim 2, wherein the at 15. A Sweetened composition comprising a Sweetenable least one Sweet taste improving composition is selected from composition and the Sweetener composition of claim 1. the group consisting of carbohydrates, polyols, amino acids 16. The sweetened composition of claim 15, wherein the at and their corresponding salts, polyamino acids and their cor least one Sweetness enhancer, at least one Sweetener, and responding salts, Sugar acids and their corresponding salts, optionally at least one Sweet taste improving composition are organic acids, inorganic acids, organic salts, inorganic salts, present in the Sweetened composition in an amount effective bitter compounds, flavorants, astringent compounds, poly for the Sweetener composition to impart an osmolarity from mers, proteins or protein hydrolysates, Surfactants, emulsifi about 10 mCSmole/L to about 500 mOsmole/L to an aqueous ers, flavonoids, alcohols, and combinations thereof. Solution of the Sweetener composition when the at least one 10. The sweetener composition of claim 1, wherein the at Sweetness enhancer and at least one Sweetener are present in least one Sweetness enhancer comprises: the aqueous solution in an amount Sufficient to impart a Sweetness intensity equivalent to that of a 10% aqueous solu tion of Sucrose by weight. 17. A method for enhancing the sweetness of a sweetener composition comprising combining at least one Sweetness enhancer and at least one high-potency Sweetener, wherein the at least one Sweetness enhancer comprises a Sulfamate having the chemical formula:

11. The sweetener composition of claim 1, wherein the at O| /R least one Sweetness enhancer comprises: OES-N V ÓR R2 -N y wherein R and R, independent of one another, comprise Us a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, V O HNN M thioether, or a straight chained, branched, or cyclic alkyl, S G) alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; /NN, wherein R comprises any alkali or alkaline earth metal, O GE) hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; US 2008/0292765 A1 Nov. 27, 2008 42

wherein both RandR may be incorporated into a substi phospho, phosphonato, Substituted or unsubstituted tuted or an unsubstituted heteroaryl or heterocyclic straight, branched, cyclic, alkyl, alkynl, alkenyl, aryl, group; heteroaryl, or heterocyclic group. 18. The method of claim 17, wherein the at least one wherein both R- and R may be incorporated into a Substi Sweetness enhancer, at least one Sweetener, and optionally at tuted or an unsubstituted heteroaryl or heterocyclic least one Sweet taste improving composition are present in the group; and Sweetened composition in an amount effective for the Sweet wherein the functional groups or moieties of R, R2, and R ener composition to impart an osmolarity from about 10 may optionally be substituted with one or more moities mOsmole/L to about 500 mOsmole/L to an aqueous solution including hydrogen, hydroxyl, halogen, haloalkyl, car of the Sweetener composition when the at least one Sweetness boxyl, acyl, acyloxy, amino, amido, carboxyl deriva enhancer and at least one Sweetenerare present in the aqueous tives, alkylamino, dialkylamino, arylamino, alkoxy, ary Solution in an amount Sufficient to impart a Sweetness inten loxy, nitro, cyano, Sulfo, mercapto, imino, Sulfonyl, sity equivalent to that of a 10% aqueous solution of sucrose by Sulfenyl, Sulfinyl, Sulfamoyl, carboalkoxy, carboxa weight. mido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oXimino, hydrazino, carbamyl,