US009491963B2

(12) United States Patent (10) Patent No.: US 9,491.963 B2 Prakash et al. (45) Date of Patent: Nov. 15, 2016

(54) SWEETNESS ENHANCERS, COMPOSITIONS 200,657 R 58 FErakash et cal al. THEREOF, AND METHODS FOR USE 2009/0311686 A1 12/2009 Slack et al. (71) Applicant: Its co-col Company, Atlanta, GA FOREIGN PATENT DOCUMENTS EP O154235 6, 1991 (72) Inventors: Indra Prakash, Alpharetta, GA (US); JP 6O199364 10, 1985 Grant E. DuBois, Roswell, GA (US); E. 206.6 2: Josef Klucik, Marietta, GA (US); JP 2009,534018 9, 2009 Rafael I. San Miguel, Smyrna, GA WO WO9934689 7, 1999 (US); Rudolf Johann Fritsch, Atlanta, WO WO 2007 121604 11/2007 GA (US); Venkata Sai Prakash WO 2008049256 A1 + 5/2008 Chaturvedula, Gilbert, AZ (US) W. W. 3.35 539. WO 2009085762 A1 T 2009 (73) Assignee: The Coca-Cola Company, Atlanta, GA WO WO 2010 135378 t 11 2010 (US) WO WO 2011009081 1, 2011 WO WO 2011028671 3, 2011 (*) Notice: Subject to any disclaimer, the term of this past is,. adjusted under 35 OTHER PUBLICATIONS M YW- y U days. International Preliminary Report on Patentability for PCT/US2010/ (21) Appl. No.: 14/689,170 062210 (Jul. 4, 2012). International Search Report for PCT/US2010/062210 (mailed Apr. (22) Filed: Apr. 17, 2015 26, 2011). Prakash et al., “Development of rebiana, a natural, non-caloric (65) Prior Publication Data sweetener.” vol. 46, S75-S82, Epub May 16, 2008. US 2015/0216219 A1 Aug. 6, 2015 it cited by third party Primary Examiner — Johann R Richter Related U.S. Application Data Assistant Examiner — Yanzhi Zhang (74) Attorney, Agent, or Firm — King & Spalding (63) Continuation of application No. 12/979.917, filed on Dec. 28, 2010, now Pat. No. 9,012,520. (57) ABSTRACT (60) Provisional application No. 61/290,370, filed on Dec. Disclosed herein are Sweetener compositions comprising at 28, 2009. least one Sweetener and at least one Sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, (51) Int. Cl. and triterpenes), flavonoids, amino acids, proteins, polyols, A2.3L 2/60 (2006.01) other known natural Sweeteners (such as cinnamaldehydes, A2.3L I/09 (2006.01) selligueians, hematoxylins), secodammarane glycosides, A2.3L. I./22 (2006.01) and analogues thereof, wherein the at least one Sweetness A2.3L I/236 (2006.01) enhancer is present in the composition in an amount at or (52) U.S. Cl below the sweetness detection threshold level of the Sweet CPC.A23L 2.60 (2013.01), A23L 109 (2013.01); E. 2 t 1929, it 2, are methods for enhancing sweetness of a composition, ( .01): ( .01): comprising combining at least one Sweetener and at least I/2366 (2013.01) one Sweetness enhancer chosen from terpenes (such as (58) Field of Classification Search sesquiterpenes, diterpenes, and triterpenes), flavonoids, CPC ...... CO7H 15/256; A23L 1/2366 amino acids, proteins, polyols, other known natural Sweet USPC ...... 5 14/777; 426/548, 66 CS (such aS cinnamaldehydes, selligueians, hematoxy See application file for complete search history. lins), secodammarane glycosides, and analogues thereof, wherein the at least one Sweetness enhancer is present in the (56) References Cited composition in an amount at or below the Sweetness detec tion threshold level of the at least one Sweetness enhancer, U.S. PATENT DOCUMENTS and the at least one Sweetener and the at least one Sweetness 4,612,942 A it 9/1986 Dobberstein enhancer are different. 4,990,354 A 2f1991 Bakal et al. 6,368,651 B1 it 4/2002 Gerlat 24 Claims, 1 Drawing Sheet U.S. Patent Nov. 15, 2016 US 9,491.963 B2

Control

8% HFSS + Rubuscoside

8%, HSS

Sweet Tastelrtensity

Sweet Taste Intensity US 9,491,963 B2 1. 2 SWEETNESS ENHANCERS, COMPOSITIONS doside A and polypodoside B; mogrosides, such as mogro THEREOF, AND METHODS FOR USE side IV and mogroside V: abrusoside A and abrusoside B: cyclocariosdies, such as cyclocarioside A and cyclocarioside This application claims the benefit of priority to U.S. B; pterocaryoside A and pterocaryoside B; flavanoids. Such Provisional Application No. 61/290,370 filed on Dec. 28, as phyllodulcin, phloridzin, neoastilbin, and dihydroquerce 2009, which is incorporated in its entirety herein. tin acetate and its derivatives; amino acids, Such as glycine The present disclosure relates to compositions having and monatin; proteins, such as thaumatins (thaumatin I. enhanced Sweetness comprising at least one Sweetener and thaumatin II, thaumatin III, and thaumatin IV), monellin, at least one Sweetness enhancer chosen from terpenes (such mabinlins (mabinlin I and mabinlin II), braZZein, miraculin, as sesquiterpenes, diterpenes, and triterpenes), flavonoids, 10 and curculin, polyols such as erythritol; cinnamaldehyde; amino acids, proteins, polyols, other known natural Sweet selligueains, such as selligueain A and selligueain B; and eners (such as cinnamaldehydes, selligueians, and hema hematoxylin. toxylins), secodammarane glycosides, and analogues For example, the Sweetness enhancer is chosen from pine thereof. The disclosure also relates to methods of enhancing rosin diterpenoids, ploridizin, neoastilbin, dihydroquercetin Sweetness of a composition comprising combining at least 15 acetate, glycine, erythritol, cinnamaldehyde, selligueain A, one Sweetener and at least one Sweetness enhancer chosen selligueain B, hematoxylin, rebaudioside A: rebaudioside B: from terpenes (such as sesquiterpenes, diterpenes, and trit rebaudioside C. rebaudioside D, rebaudioside E. dulcoside erpenes), flavonoids, amino acids, proteins, polyols, other A; Steviolbioside; rubusoside, Stevia, Stevioside, Steviol 13 known natural Sweeteners (such as cinnamaldehydes, selli O-B-D-glycoside, mogroside V. Luo Han Guo, Siamenoside, gueians, hematoxylins), secodammarane glycosides, and siamenoside I, monatin and salts thereof (monatin SS, RR, analogues thereof. RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin Although Sweeteners, such as carbohydrate Sweeteners I, thaumatin II, thaumatin III, thaumatin IV, monellin, including fructose, glucose, and Sucrose, are often used in mabinlin I, mabinlin II, brazzein, hernandulcin, phyllodul beverage compositions, these Sweeteners may be expensive cin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osla to purchase and/or may require high transportation and/or 25 din, polypodoside A, polypodoside B, pterocaryoside A, storage space costs when purchased in bulk. Moreover, pterocaryoside B, mukurozioside, mukurozioside IIb, phlo although natural caloric Sweetener compositions such as misoside I, phlomisoside II, periandrin I, periandrin II, Sucrose, fructose, and glucose taste good to most consumers, periandrin III, periandrin VI, periandrin V. cyclocarioside A, they are caloric. In addition, carbohydrate Sweetener pro cyclocarioside B, Suavioside A, Suavioside B, Suavioside G, duction has a high carbon footprint. Therefore, alternative 30 Suavioside H. Suavioside I, Suavioside J, labdane glycosides, non-caloric or low-caloric sweeteners have been widely baiyunoside, gaudichaudioside A, mogroside IV, iso-mogro sought after and used as sugar or sucrose substitutes. Many side, bryodulcoside, bryoside, bryonoside, camosifloside V. non-caloric or low-caloric Sweeteners, however, are prohibi camosifloside VI, scandenoside R6, 11-oxomogroside V. tively expensive. Furthermore, there is a demand, for prod abrusoside A, abrusoside B, abrusoside C, abrusoside D, ucts that comprise natural products, such as natural Sweet 35 abrusoside E. gypenoside XX, glycyrrhizin, apioglycyr eners or natural Sweetness enhancers. rhizin, araboglycyrrhizin, pentadin, perillaldehyde, rebau Accordingly, it may be desirable to identify compounds dioside F; steviol; 13-(2-O-(3-O-O-D-glucopyranosyl)-3- capable of enhancing or increasing the perception of Sweet D-glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- ness of Such Sweeteners, such as natural and synthetic glucopyranosyl)oxykaur-16-en-18-oic acid B-D- Sweeteners. By combining Such compounds with Sweeten 40 glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-3-O- ers, the amount of sweetener needed to obtain a desired (4-O-O-D-glucopyranosyl)-3-D-glucopyranosyl-3-D- degree of Sweetness may be reduced significantly, thereby glucopyranosyl)oxykaur-16-en-18-oic acid B-D- reducing the calories imparted by natural caloric Sweeteners glucopyranosyl ester, 13-(3-O-B-D-glucopyranosyl-B-D- or reducing the amounts of low-caloric or non-caloric natu glucopyranosyl)oxykaur-16-en-18-oic acid B-D- ral or synthetic sweeteners. Moreover, it may be desirable to 45 glucopyranosyl ester, 13-hydroxy-kaur-16-en-18-oic acid identify natural compounds that may enhance the Sweetness B-D-glucopyranosyl ester, 13-methyl-16-oxo-17-norkauran of synthetic and/or natural Sweeteners. 18-oic acid B-D-glucopyranosyl ester; 13-(2-O-B-D-glu Thus, one aspect of the present disclosure is to address at copyranosyl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl) least one of the above-identified needs by providing com oxykaur-15-en-18-oic acid B-D-glucopyranosyl ester, 13 positions comprising at least one Sweetener and at least one 50 (2-O-B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- Sweetness enhancer chosen from terpenes (such as sesquit glucopyranosyl)oxykaur-15-en-18-oic acid; 13-(2-O-B-D- erpenes, diterpenes, and triterpenes), flavonoids, amino glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- acids, proteins, polyols, other known natural Sweeteners glucopyranosyl)oxy-17-hydroxy-kaur-15-en-18-oic acid (such as cinnamaldehydes, selligueains, and hematoxylins), B-D-glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-3- secodammarane glycosides, and analogues thereof in an 55 O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy-16-hy amount at or below the sweetness detection threshold level droxy kauran-18-oic acid B-D-glucopyranosyl ester, 13-(2- of the at least one Sweetness enhancer. The at least one O-B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- Sweetener and the at least one Sweetness enhancer are glucopyranosyl)oxy-16-hydroxy kauran-18-oic acid; different. In some embodiments, the at least one Sweetness isosteviol; mogroside IA; mogroside IE: mogroside II-A; enhancer may be, but is not limited to, Stevia Sweeteners, 60 mogroside II-E: mogroside III; mogroside V: isomogroside such as Stevioside, Steviolbioside, rebaudioside A, rebaudio V; 11-Oxomogroside; mogrol; 11-oxomogrol; 11-oxomo side B, rebaudioside C, rebaudioside D, rebaudioside F, groside IA: 1-13-hydroxykaur-16-en-18-oate?-D-glu dulcoside A, rubusoside; hernandulcin; pine rosin diperpe copyranuronic acid; 13(2-O-B-D-glucopyranosyl-B-D-glu noid; mukurozioside; baiyunosdie: phlomisoside. Such as copyranosyl)oxy-17-hydroxy-kaur-15-en-18-oic acid f-D- phlomisoside I and phlomisodie II; glycyrrhizic acid; peri 65 glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-B-D- andrins, such as periandrin I, periandrin II, periandrin III, glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O-B-D- and periandrin IV: osladin; polypodosides, such as polypo glucopyranosyl-3-D-glucopyranosyl)ester (rebaudioside E); US 9,491,963 B2 3 4 13-(2-O-O-L-rhamnopyranosyl-3-O-B-D-glucopyranosyl closure is also directed to a method for increasing the B-D-glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O-B-D- Sweetness of a carbohydrate Sweetener or a synthetic high glucopyranosyl-3-D-glucopyranosyl)ester, 13-(2-O-B-D- potency Sweetener in a Sweetenable composition compris glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- ing: adding to the Sweetenable composition at least one glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O-O-L- natural Sweetness enhancer chosen from rubusoside; 13-(2- rhamnopyranosyl-B-D-glucopyranosyl)ester, 13-(2-O-B-D- O-(3-O-O-D-glucopyranosyl)-f-D-glucopyranosyl-3-O-B- glucopyranosyl-3-D-glucopyranosyl)oxy-17-oxo-kaur-15 D-glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 en-18-oic acid B-D-glucopyranosyl ester; 13-(2-O-(6-O-B- oic acid B-D-glucopyranosyl ester; 13-(2-O-B-D- D-glucopyranosyl)-3-D-glucopyranosyl-B-D- glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- glucopyranosyl)oxykaur-16-en-18-oic acid B-D- 10 glucopyranosyl)oxy-17-hydroxy-kaur-15-en-18-oic acid glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-3-O-B- B-D-glucopyranosyl ester; Rebaudioside C. Rebaudioside D-fructofuranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 D; Rebaudioside F; and 13-(2-O-B-D-glucopyranosyl-3-O- oic acid B-D-glucopyranosyl ester; 13-(2-O-B-D- B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-15-en glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 18-oic acid B-D-glucopyranosyl ester, wherein the Sweet oic acid-(6-O-B-D-Xylopyranosyl-B-D-glucopyranosyl) 15 ness enhancer is present in the Sweetenable composition in ester, 13-(2-O-B-D-glucopyranosyl-B-D-glucopyranosyl) an amount at or below the Sweetness detection threshold oxykaur-16-en-18-oic acid-(4-O-(2-O-O-D- level of the Sweetness enhancer and the sweetener and the glucopyranosyl)-O-D-glucopyranosyl-B-D-glucopyranosyl) sweetness enhancer are different. ester, 13-(2-O-B-D-glucopyranosyl-3-O-B-D- Other aspects of the disclosure include ingestible com glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 positions (Sweetened compositions). Such as beverage com oic acid-(2-O-6-deoxy-B-D-glucopyranosyl-B-D- positions and table-top Sweeteners, comprising composi glucopyranosyl)ester, 13-(2-O-B-D-glucopyranosyl-B-D- tions of the disclosure. glucopyranosyl)oxykaur-15-en-18-oic acid B-D- Additional objects and advantages of the disclosure will glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-3-O-B- be set forth in part in the description which follows, and in D-Xylopyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18 25 part will be obvious from the description, or may be learned oic acid B-D-glucopyranosyl ester; 13-(2-O-B-D- by practice of the disclosure. The objects and advantages of Xylopyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18-oic the disclosure will be realized and attained by means of the acid B-D-glucopyranosyl ester, 13-(3-O-B-D-glucopyrano elements and combinations particularly pointed out in the Syl-B-D-glucopyranosyl)oxykaur-16-en-18-oic acid B-D- appended claims. glucopyranosyl ester, 13-(2-O-6-deoxy-B-D-glucopyrano 30 It is to be understood that both the foregoing general Syl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy description and the following detailed description are exem kaur-16-en-18-oic acid B-D-glucopyranosyl ester; 13-(2-O- plary and explanatory only and are not restrictive of the 6-deoxy-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy disclosure. kaur-16-en-18-oic acid B-D-glucopyranosyl ester, and mixtures thereof. 35 BRIEF DESCRIPTION OF THE DRAWINGS The sweetness enhancer may be combined with any Suitable Sweetener, such as natural and/or non-natural and/or FIG. 1 shows a bar graph of the Sweet taste intensity synthetic Sweeteners, to provide a Sweetener composition results of Example 4. having enhanced Sweetness. The Sweetness enhancer, how Reference will now be made in detail to the present ever, is different from the sweetener. 40 embodiments and exemplary embodiments of the disclosure. Another aspect of the disclosure is a method for enhanc ing Sweetness by combining at least one Sweetener with at DESCRIPTION least one Sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, The disclosure provides a Sweetener composition com amino acids, proteins, polyols, other known natural Sweet 45 prising at least one Sweetener and at least one Sweetness eners (such as cinnamaldehydes, selligueians, hematoxy enhancer. The disclosure also provides for a sweetened lins), secodammarane glycosides, and analogues thereof in composition comprising a Sweetenable composition (e.g., an amount at or below the Sweetness detection threshold food or beverage), at least one Sweetener, and at least one level of the at least one sweetness enhancer. Sweetness enhancer. The at least one Sweetness enhancer is A further aspect of the disclosure is a Sweetened compo 50 chosen from terpenes (such as sesquiterpenes, diterpenes, sition comprising a Sweetenable composition, a carbohy and triterpenes), flavonoids, amino acids, proteins, polyols, drate Sweetener or a synthetic Sweetener, and at least one other known natural Sweeteners (such as cinnamaldehydes, natural Sweetness enhancer chosen from at least one natural selligueains, such as selligueain A and selligueain B, and sweetness enhancer chosen from rubusoside: 13-(2-O-(3- hematoxylins), secodammarane glycosides, and analogues O-C-D-glucopyranosyl)-3-D-glucopyranosyl-3-O-B-D-glu 55 thereof. In at least one embodiment, the at least one Sweet copyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18-oic ness enhancer is present in the composition in an amount at acid B-D-glucopyranosyl ester, 13-(2-O-B-D-glucopyrano or below the Sweetness detection threshold level of the at Syl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy least one Sweetness enhancer, and the Sweetener and the 17-hydroxy-kaur-15-en-18-oic acid B-D-glucopyranosyl sweetness enhancer are different. ester; Rebaudioside C. Rebaudioside D; Rebaudioside F: 60 As used herein, the term "sweetness enhancer is under and 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glucopyrano stood to include at least compositions capable of enhancing Syl-B-D-glucopyranosyl)oxykaur-15-en-18-oic acid B-D- or intensifying the perception of Sweet taste of Sweetener glucopyranosyl ester, wherein the at least one Sweetness compositions or Sweetened compositions. The term 'Sweet enhancer is present in the Sweetened composition in an ness enhancer is synonymous with the terms "Sweet taste amount at or below the sweetness detection threshold level 65 potentiator,” “sweetness potentiator,” “sweetness amplifier.” of the Sweetness enhancer and the at least one Sweetener and and “sweetness intensifier.” Generally, the Sweetness the at least one sweetness enhancer are different. The dis enhancers provided herein may enhance or potentiate the US 9,491,963 B2 5 6 Sweet taste of Sweeteners without providing any noticeable Suavioside J.; labdane glycosides; baiyunoside; gaudichau sweet taste by themselves at acceptable use levels; however, dioside A, mogroside IV; iso-mogroside; bryodulcoside; the Sweetness enhancers may themselves provide Sweet taste bryobioside; bryoside; bryonoside; camosifloside V: at concentrations above a Sweetness threshold level. As used camosifloside VI; scandenoside R6; 11-oxomogroside V: herein, the term "sweetness detection threshold level is abrusoside A; abrusoside B: abrusoside C.; abrusoside D; understood to include at least the concentration at which the abrusoside E; gypenoside XX; glycyrrhizin; apioglycyr sweetness or off-taste of an entity is perceptible. The Sweet rhizin; araboglycyrrhizin; pentadin; perillaldehyde; rebau ness threshold level varies for different entities, and may be dioside F; steviol; 13-(2-O-B-D-glucopyranosyl-3-O-B-D- varied with respect to the individual perceiving the Sweet glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 CSS. 10 oic acid-(2-O-O-L-rhamnopyranosyl-B-D-glucopyranosyl) Generally, the method of measuring Sweetness may com ester, 13-(2-O-B-D-glucopyranosyl-3-O-(4-O-O-D- prise taking a sip (~2.2 mL from a ca. 1 oz or ca. 30 mL glucopyranosyl)-3-D-glucopyranosyl-B-D-glucopyranosyl) sample) of a control sample into the mouth and Swallowing oxykaur-16-en-18-oic acid B-D-glucopyranosyl ester, 13 it, waiting from 15 to 25 seconds, and then taking a second (3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur sip of the control and Swallowing it, and perceiving the taste. 15 16-en-18-oic acid f-D-glucopyranosyl ester; 13-hydroxy Thereafter, those steps are repeated with an experimental kaur-16-en-18-oic acid B-D-glucopyranosyl ester; sample, and the Sweetness can be compared to the control 13-methyl-16-oxo-17-norkauran-18-oic acid B-D-glucopy sample. Those steps may, for example, be repeated. ranosyl ester; 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu copyranosyl-B-D-glucopyranosyl)oxykaur-15-en-18-oic Sweetness Enhancers acid B-D-glucopyranosyl ester, 13-(2-O-B-D-glucopyrano Syl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy The compositions of the disclosure comprise at least one kaur-15-en-18-oic acid; 13-(2-O-B-D-glucopyranosyl-3-O- Sweetness enhancer. In one embodiment, the at least one B-D-glucopyranosyl-B-D-glucopyranosyl)oxy-17 Sweetness enhancer is chosen from terpenes (such as ses hydroxy-kaur-15-en-18-oic acid B-D-glucopyranosyl ester; quiterpenes, diterpenes, and triterpenes), flavonoids, amino 25 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B- acids, proteins, polyols, other known natural Sweeteners D-glucopyranosyl)oxy-16-hydroxy kauran-18-oic acid (such as cinnamaldehydes, selligueains and hematoxylins), B-D-glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-3- secodammarane glycosides, and analogues thereof. O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy-16-hy In some embodiments, the at least one Sweetness droxy kauran-18-oic acid; isosteviol; mogroside IA; mogro enhancer may be, but is not limited to, Stevia Sweeteners, 30 side IE; mogroside II-A, mogroside II-E: mogroside III; such as Stevioside, Steviolbioside, rebaudioside A, rebaudio mogroside V: isomogroside V: 11-Oxomogroside; mogrol; side B, rebaudioside C, rebaudioside D, rebaudioside F, 11-oxomogrol; 11-oxomogroside IA: 1-13-hydroxykaur dulcoside A, rubusoside; hernandulcin; pine rosin diperpe 16-en-18-oate?-D-glucopyranuronic acid; 13-(2-O-B-D- noid; mukurozioside; baiyunosdie: phlomisoside. Such as glucopyranosyl-3-D-glucopyranosyl)oxy-17-hydroxy phlomisoside I and phlomisodie II; glycyrrhizic acid; peri 35 kaur-15-en-18-oic acid B-D-glucopyranosyl ester; 13-(2-O- andrins, such as periandrin I, periandrin II, periandrin III, B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-16-en and periandrin IV: osladin; polypodosides, such as polypo 18-oic acid-(2-O-B-D-glucopyranosyl-3-D-glucopyranosyl) doside A and polypodoside B; mogrosides, such as mogro ester (rebaudioside E); 13-(2-O-O-L-rhamnopyranosyl-3- side IV and mogroside V: abrusoside A and abrusosdie B; O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-16 cyclocariosdies, such as cyclocarioside A and cyclocarioside 40 en-18-oic acid-(2-O-B-D-glucopyranosyl-B-D- B; pterocaryoside A and pterocaryoside B; flavonoids, Such glucopyranosyl)ester, 13-(2-O-B-D-glucopyranosyl-B-D- as phyllodulcin, phloridzin, neoastilbin, and dihydroquerce glucopyranosyl)oxy-17-oxo-kaur-15-en-18-oic acid B-D- tin acetate; amino acids, such as glycine and monatin: glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-B-D- proteins, such as thaumatins (thaumatin I, thaumatin II, glucopyranosyl)oxy-17-oxo-kaur-15-en-18-oic acid B-D- thaumatin iii, and thaumatin IV), monellin, mabinlins 45 glucopyranosyl ester, 13-(2-O-(6-O-B-D-glucopyranosyl)- (mabinlin I and mabinlin II), braZZein, miraculin, and cur B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-16-en culin; polyols such as erythritol, cinnamaldehyde; selli 18-oic acid f-D-glucopyranosyl ester; 13-(2-O-B-D- gueains, such as selligueain A and selligueain B; and hema glucopyranosyl-3-O-B-D-fructofuranosyl-B-D- toxylin. glucopyranosyl)oxykaur-16-en-18-oic acid B-D- For example, the at least one Sweetness enhancer is 50 glucopyranosyl ester, 13-(2-O-B-D-glucopyranosyl-B-D- chosen from pine rosin diterpenoids; phloridizin; neoastil glucopyranosyl)oxykaur-16-en-18-oic acid-(6-O-?3-D- bin; dihydroquercetin acetate; glycine; erythritol; cinnamal Xylopyranosyl-B-D-glucopyranosyl)ester, 13-(2-O-B-D- dehyde; selligueain A; Selligueain B; hematoxylin; rebau glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 dioside A: rebaudioside B: rebaudioside C. rebaudioside D; oic acid-(4-O-(2-O-O-D-glucopyranosyl)-C-D- rebaudioside E. dulcoside A: Steviolbioside; rubusoside; 55 glucopyranosyl-3-D-glucopyranosyl)ester, 13-(2-O-B-D- Stevia; Stevioside; steviol 13 O-3-D-glycoside; mogroside V: glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- Luo Han Guo, Siamenoside; siamenoside I: monatin and glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O-6-deoxy salts thereof (monatin SS, RR, RS, SR); curculin; glycyr B-D-glucopyranosyl-B-D-glucopyranosyl)ester, 13-(2-O-B- rhizic acid and its salts; thaumatin I; thaumatin II; thaumatin D-glucopyranosyl-3-D-glucopyranosyl)oxykaur-15-en-18 III; thaumatin IV: monellin; mabinlin I; mabinlin II; 60 oic acid B-D-glucopyranosyl ester; 13-(2-O-B-D- braZZein; hernandulcin, phyllodulcin, glycyphyllin: phlo glucopyranosyl-3-O-B-D-Xylopyranosyl-B-D- ridzin, trilobatin: baiyunoside; osladin: polypodoside A: glucopyranosyl)oxykaur-16-en-18-oic acid B-D- polypodoside B: pterocaryoside A: pterocaryoside B: muku glucopyranosyl ester, 13-(2-O-B-D-Xylopyranosyl-B-D- rozioside: mukurozioside IIb: phlomisoside I: phlomisoside glucopyranosyl)oxykaur-16-en-18-oic acid B-D- II; periandrin I; periandrin II; periandrin III; periandrin VI; 65 glucopyranosyl ester, 13-(3-O-B-D-glucopyranosyl-B-D- periandrin V; cyclocarioside A: cyclocarioside B: Suavioside glucopyranosyl)oxykaur-16-en-18-oic acid B-D- A: suavioside B: Suavioside G. suavioside H. suavioside I; glucopyranosyl ester, 13-(2-O-6-deoxy-3-D- US 9,491,963 B2 7 8 glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- In at least one embodiment, the at least one Sweetness glucopyranosyl)oxykaur-16-en-18-oic acid B-D- enhancer is present in an amount at or below the Sweetness glucopyranosyl ester, 13-(2-O-6-deoxy-3-D- detection threshold level of the at least one Sweetness glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 enhancer. In some embodiments, the at least one Sweetness oic acid B-D-glucopyranosyl ester, and mixtures thereof. enhancer is present in an amount below the Sweetness In further embodiments, the at least one Sweetness detection threshold level of the at least one Sweetness enhancer may comprise a combination of Sweetness enhanc enhancer. ers. For example, the combination of rubusoside and at least The sweetness detection threshold level can be specific one of 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glucopyra for a particular compound. However, generally, in some nosyl-B-D-glucopyranosyl)oxykaur-15-en-18-oic acid 10 embodiments, the at least one Sweetness enhancer is present in an amount ranging from 0.5 ppm to 1000 ppm. For B-D-glucopyranosyl ester, rebaudioside C or 13-(2-O-(3- example, the at least one Sweetness enhancer may be present O-C-D-glucopyranosyl)-3-D-glucopyranosyl-3-O-B-D-glu in an amount ranging from 1 ppm to 300 ppm, and at least copyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18-oic one Sweetness enhancer may be present in an amount acid 3-D-glucopyranosyl ester, at least one of rubusoside, 15 ranging from 0.1 ppm to 75 ppm, and at least one Sweetness rebaudioside C, 13-(2-O-B-D-glucopyranosyl-3-O-B-D- enhancer may be present in an amount ranging from 500 glucopyranosyl-3-D-glucopyranosyl)oxykaur-15-en-18 ppm to 3,000 ppm. oic acid B-D-glucopyranosyl ester, or 13-(2-O-(3-O-O-D- As used herein, the terms “sweetness threshold,” “sweet glucopyranosyl)-3-D-glucopyranosyl-3-O-B-D- ness recognition threshold,” and “sweetness detection glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 threshold' are understood to mean the level at which the oic acidDB-D-glucopyranosyl ester and at least one of lowest known concentration of a certain Sweet compound isomogroside, mogroside V, or mogroside IV, or at least one that is perceivable by the human sense of taste and it can of rubusoside, rebaudioside C, 13-(2-O-B-D-glucopyrano vary from person to person. For example, a typical Sweet Syl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy ness threshold level for sucrose in water can be 0.5%. kaur-15-en-18-oic acid B-D-glucopyranosyl ester, or 13-(2- 25 Further for example, the at least one sweetness enhancer O-(3-O-O-D-glucopyranosyl)-f-D-glucopyranosyl-3-O-B- to be used can be assayed in water at least 25% lower and D-glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 at least 25% higher than the sucrose detection level of 0.5% oic acidDB-D-glucopyranosyl ester and glycyrrhizic acid, or in water to determine the Sweetness threshold level. at least one of rubusoside, rebaudioside C, 13-(2-O-B-D- A person of skill in the art will be able to select the glucopyranosyl-3-O-B-D-glucopyranosyl-B-D-glucopyra 30 concentration of the at least one Sweetness enhancer so that nosyl)oxykaur-15-en-18-oic acid B-D-glucopyranosyl it may impart an enhanced Sweetness to a composition ester, 13-(2-O-(3-O-O-D-glucopyranosyl)-E-D-glucopyra comprising at least one sweetener. For example, a skilled nosyl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy artisan may select a concentration for the at least one kaur-16-en-18-oic acid B-D-glucopyranosyl ester, isomo Sweetness enhancer so that the at least one Sweetness groside, mogroside V or mogroside IV, synthetic Sucrose 35 enhancer does not impart any perceptible Sweetness to a enhancer, synthetic enhancer and any carbohydrate enhanc composition that does not comprise at least one Sweetener. CS. In at least one embodiment, the Sweetness enhancer is In some embodiments, the at least one Sweetness Rebaudioside A (REBA). In this embodiment, Rebaudioside enhancer is chosen from 13-(2-O-B-D-glucopyranosyl-3- A may, for example, be present in the composition in an O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-15 40 amount less than or equal to 13 ppm. In at least one en-18-oic acid B-D-glucopyranosyl ester. This compound embodiment, Rebaudioside A is present in an amount less may be found in Stevia leaf extract and can also be a than 13 ppm, for example less than 10 ppm, or for example degradation product of rebaudioside A. In some embodi less than 5 ppm. ments, the at least one Sweetness enhancer is chosen from In some embodiments, the at least one Sweetness rebaudioside C, rebaudioside F, rebaudioside D, 13-(2-O- 45 enhancer is stevioside, rebaudioside B (REB B), rebaudio B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B-D-glu side F (REBF), rebaudioside D (REB D), or 13-(2-O-(3- copyranosyl)oxy-17-hydroxy-kaur-15-en-18-oic acid f-D- O-C-D-glucopyranosyl)-3-D-glucopyranosyl-3-O-B-D-glu glucopyranosyl ester, 13-(2-O-(3-O-O-D-glucopyranosyl)- copyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18-oic B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B-D- acid B-D-glucopyranosyl ester. In these embodiments, for glucopyranosyl)oxykaur-16-en-18-oic acid B-D- 50 example, the at least one Sweetness enhancer may be present glucopyranosyl ester, and Rubusoside. Further for example, in the composition in an amount less than or equal to 25 the at least one Sweetness enhancer is chosen from rebau ppm, Such as less than 25 ppm, for example less than 20 dioside A, Stevioside, rebaudioside D, rebaudioside E. ppm, or for example less than 15 ppm, or less than 20 ppm. mogroside V. mogroside IV, braZZein, and monatin. In some embodiments, the Sweetness enhancer is Stevio As mentioned above, the at least one Sweetness enhancer 55 lbioside, 13-(2-O-B-D-glucopyranosyl-3-O-(4-O-O-D-glu may, for example, impart a Sweetness or taste at certain copyranosyl)-3-D-glucopyranosyl-B-D-glucopyranosyl) concentrations and no perceptible Sweetness or taste at other oxykaur-16-en-18-oic acid B-D-glucopyranosyl ester, concentrations. For example, the at least one Sweetness dulcoside A, or rubusoside. In these embodiments, the at enhancer may be present in an amount Such that the taste, least one Sweetness enhancer may, for example, be present Such as Sweetness, of the at least one Sweetness enhancer is 60 in an amount less than or equal to 50 ppm, Such as less than imperceptible. The Sweetener composition discussed herein 50 ppm, for example less than 45 ppm, or for example less includes an effective amount of the at least one Sweetness than 40 ppm or less than 35 ppm, or less than 30 ppm. The enhancer in the Sweetener composition. An effective amount Sweetness thresholds of Sweetness enhancers can be varied of the at least one Sweetness enhancer includes an amount based on different matrix systems, such as 50 ppm rubuso Sufficient to increase or enhance the Sweetness intensity of 65 side in water as shown in Example 1 versus 150 ppm the at least one sweetener without the at least one Sweetness rubusoside in flavored lemon-lime, citric buffer and carbon enhancer. ated water as shown in Example 4. The citric buffer includes US 9,491,963 B2 9 10 citric acid and citrate salt. Other matrix systems include to 10 ppm, such less than 10 ppm, for example less than 9 phosphoric acid and any other acidulants, in any pHs rang ppm or less than 8 ppm or less than 7 ppm. ing from 1.8 to 8.5 and in any temperatures ranging from 0° In at least one embodiment, the at least one Sweetness C. to 50° C. enhancer is Mogroside V. In this embodiment, Mogroside V In at least one embodiment, the at least one Sweetness may, for example, be present in the composition in an enhancer is 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu amount less than or equal to 20 ppm, Such less than 20 ppm, copyranosyl-B-D-glucopyranosyl)oxy-16-hydroxy kauran for example less than 18 ppm or less than 15 ppm or less 18-oic acid B-D-glucopyranosyl ester. In this embodiment, 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glucopyranosyl-B- than 10 ppm. D-glucopyranosyl)oxy-16-hydroxy kauran-18-oic acid 10 Sweeteners B-D-glucopyranosyl ester may, for example, be present in the composition in an amount less than or equal to 700 ppm, The Sweetness enhancers described above may be used to such as less than 700 ppm, for example less than 600 ppm, enhance the Sweet taste or perception of any Suitable natural such as less than 500 ppm. or synthetic Sweetener, such as any Suitable caloric, low In at least one embodiment, the at least one Sweetness 15 enhancer is 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu caloric or non-caloric Sweetener. The Sweetness enhancer copyranosyl-B-D-glucopyranosyl)oxy-16-hydroxy kauran and the Sweetener are different. Although an ingredient may 18-oic acid. In this embodiment, 13-(2-O-B-D-glucopyra be characterized as both a Sweetness enhancer and a Sweet nosyl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy ener, in compositions of the disclosure, the Sweetness 16-hydroxy kauran-18-oic acid may, for example, be present enhancer and the Sweetener are different ingredients, i.e., the in the composition in an amount less than or equal to 500 enhancer and the Sweetener are not the same ingredient. ppm, such less than 500 ppm, for example less than 400 ppm Non-limiting examples of Such Sweeteners include caloric or less than 300 ppm. carbohydrate Sweeteners, natural carbohydrate Sweeteners, In at least one embodiment, the at least one Sweetness non-natural carbohydrate Sweeteners, natural high-potency enhancer is 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu 25 Sweeteners, non-natural high-potency Sweeteners, synthetic copyranosyl-B-D-glucopyranosyl)oxykaur-15-en-18-oic high potency Sweeteners, synthetic carbohydrate Sweeten acid or 13-(3-O-B-D-glucopyranosyl-B-D-glucopyranosyl) ers, and combinations thereof. As used herein, the phrase oxykaur-16-en-18-oic acid B-D-glucopyranosyl ester. In 'Sweetness enhanced Sweetener composition” refers to com these embodiments, the at least one Sweetness enhancer binations including at least one Sweetness enhancer and at may, for example, be present in the composition in an 30 least one Sweetener. amount less than or equal to 35 ppm, Such less than 35 ppm, Accordingly, the compositions of the disclosure comprise for example less than 30 ppm or less than 25 ppm. at least one sweetener. The at least one Sweetener may be In at least one embodiment, the at least one Sweetness any type of Sweetener, for example a natural, non-natural, or enhancer is 13-methyl-16-oxo-17-norkauran-18-oic acid synthetic Sweetener. In at least one embodiment, the at least B-D-glucopyranosyl ester. In this embodiment, 13-methyl 35 one Sweetener is chosen from natural Sweeteners. In another 16-oxo-17-norkauran-18-oic acid B-D-glucopyranosyl ester embodiment, the at least one Sweetener is chosen from may, for example, be present in the composition in an synthetic Sweeteners. In another embodiment, the at least amount less than or equal to 15 ppm, Such less than 15 ppm, one Sweetener is chosen from non-natural Sweeteners. for example less than 12 ppm or less than 10 ppm. For example, the at least one Sweetener may be a caloric In at least one embodiment, the at least one Sweetness 40 carbohydrate sweetener. Non-limiting examples of suitable enhancer is Steviol glucuronide. In this embodiment, Steviol caloric carbohydrate Sweeteners include Sucrose, fructose, glucuronide may, for example, be present in the composition glucose, erythritol, maltitol, lactitol, Sorbitol, mannitol. Xyli in an amountless than or equal to 85 ppm, such less than 85 tol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin ppm, for example less than 80 ppm or less than 70 ppm or (e.g., C.-cyclodextrin, B-cyclodextrin, and Y-cyclodextrin), less than 60 ppm. 45 ribulose, threose, arabinose, Xylose, lyxose, allose, altrose, In at least one embodiment, the at least one Sweetness mannose, idose, lactose, maltose, invert Sugar, isotrehalose, enhancer is Rebaudioside C (REBC). In this embodiment, neotrehalose, palatinose or isomalitulose, erythrose, deoxy Rebaudioside C may, for example, be present in the com ribose, gulose, idose, talose, erythrulose, Xylulose, psicose, position in an amount less than or equal to 100 ppm, Such turanose, cellobiose, glucosamine, mannosamine, fucose, less than 100 ppm, for example less than 90 ppm or less than 50 fuculose, glucuronic acid, gluconic acid, glucono-lactone, 80 ppm or less than 70 ppm. abequose, galactosamine, Xylo-oligosaccharides (Xylotriose, In at least one embodiment, the at least one Sweetness Xylobiose and the like), gentio-oligoscaccharides (gentiobi enhancer is 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu ose, gentiotriose, gentiotetraose and the like), galacto-oli copyranosyl-B-D-glucopyranosyl)oxy-17-hydroxy-kaur gosaccharides, Sorbose, ketotriose (dehydroxyacetone), 15-en-18-oic acid B-D-glucopyranosyl ester. In this embodi 55 aldotriose (glyceraldehyde), nigero-oligosaccharides, fruc ment, 13-(2-O-B-D-glucopyranosyl-3-O-B-D- tooligosaccharides (kestose, nystose and the like), maltotet glucopyranosyl-3-D-glucopyranosyl)oxy-17-hydroxy raose, maltotriol, tetrasaccharides, mannan-oligosaccha kaur-15-en-18-oic acid B-D-glucopyranosyl ester may, for rides, malto-oligosaccharides (maltotriose, maltotetraose, example, be present in the composition in an amount less maltopentaose, maltohexaose, maltoheptaose and the like), than or equal to 250 ppm, such less than 250 ppm, for 60 dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, example less than 200 ppm or less than 150 ppm or less than isomerized liquid Sugars such as high fructose corn/starch 100 ppm. syrup (HFCS) (e.g., HFCS55, HFCS42, or HFCS90), cou In at least one embodiment, the at least one Sweetness pling Sugars, Soybean oligosaccharides, glucose syrup, and enhancer is 13-hydroxy-kaur-16-en-18-oic acid B-D-glu mixtures thereof. copyranosyl ester. In this embodiment, 13-hydroxy-kaur-16 65 In at least one embodiment, the at least one natural en-18-oic acid B-D-glucopyranosyl ester may, for example, Sweetener is chosen from glucose, fructose, Sucrose, and be present in the composition in an amountless than or equal mixtures thereof. US 9,491,963 B2 11 12 In Some embodiments, the at least one Sweetener is or more synthetic Sweeteners. A plurality of natural and/or selected from carbohydrate sweeteners. synthetic Sweeteners may be used as long as the combined In at least one embodiment, the at least one Sweetener is effect does not adversely affect the taste of the Sweetener chosen from Sucrose, fructose, glucose, erythritol, high composition or orally Sweetened composition. fructose corn Syrup, and mixtures thereof. In addition, those of ordinary skill in the art should For example, the at least one Sweetener may be a synthetic appreciate that the Sweetener composition can be custom sweetener. As used herein, the phrase “synthetic sweetener” ized to obtain a desired calorie content. For example, a refers to any composition which is not found naturally in low-caloric or non-caloric synthetic Sweetener may be com nature and characteristically has a Sweetness potency greater bined with a caloric Sweetener and/or other caloric additives than Sucrose, fructose, or glucose, yet have less calories. 10 to produce a Sweetener composition with a preferred calorie Non-limiting examples of synthetic sweeteners suitable for COntent. embodiments of this disclosure include Sucralose, potassium The term “polyol', as used herein, refers to a molecule acesulfame, aspartame, alitame, Saccharin, neohesperidin that contains more than one hydroxyl group. A polyol may dihydrochalcone, cyclamate, neotame, N N-3-(3-hy be a diol, triol, or a tetraol which contains 2, 3, and 4 droxy-4-methoxyphenyl)propyl-C.-aspartyl-L-phenylala 15 hydroxyl groups respectively. A polyol also may contain nine 1-methyl ester, N—N-3-(3-hydroxy-4-methoxyphe more than four hydroxyl groups, such as a pentaol, hexaol, nyl)-3-methylbutyl-L-C.-aspartyl-L-phenylalanine heptaol, or the like, which contain, 5, 6, or 7 hydroxyl 1-methyl ester, N N-3-(3-methoxy-4-hydroxyphenyl) groups, respectively. Additionally, a polyol also may be a propyl-L-C.-aspartyl-L-phenylalanine 1-methyl ester, salts Sugar alcohol, polyhydric alcohol, or polyalcohol which is a thereof, and the like. reduced form of carbohydrate, wherein the carbonyl group In at least one embodiment, the at least one synthetic (aldehyde or ketone, reducing Sugar) has been reduced to a Sweetener is chosen from Sucralose, aspartame, potassium primary or secondary hydroxyl group. acesulfame, and mixtures thereof. Non-limiting examples of polyols in some embodiments Other sweeteners suitable for use in embodiments pro include erythritol, maltitol, mannitol, sorbitol, lactitol, xyli vided herein, for example, include natural and synthetic 25 tol, isomalt, propylene glycol, glycerol (glycerin), threitol, high-potency Sweeteners. As used herein the phrases “natu galactitol, palatinose, reduced isomalto-oligosaccharides, ral high-potency sweetener”, “NHPS, “NHPS composi reduced Xylo-oligosaccharides, reduced gentio-oligosaccha tion', and “natural high-potency Sweetener composition” are rides, reduced maltose syrup, reduced glucose syrup, and synonymous. “NHPS' means any sweetener found in nature Sugar alcohols or any other carbohydrates capable of being which may be in raw, extracted, purified, or any other form, 30 reduced which do not adversely affect the taste of the singularly or in combination thereof and characteristically synthetic Sweetener or the orally ingestible composition. have a sweetness potency greater than sucrose, fructose, or The at least one sweetener is present in the composition glucose, yet have less calories. Non-limiting examples of in an amount greater than its Sweetness threshold level. In NHPSs suitable for embodiments of this disclosure include Some embodiments, the at least one Sweetener may be rebaudioside A, rebaudioside B, rebaudioside C (dulcoside 35 present in an amount ranging from 0.01% to 99% by weight, B), rebaudioside D, rebaudioside E, rebaudioside F, dulco relative to the total weight of the composition. For example, side A, rubusoside, Stevia, Stevioside, mogroside IV, mogro the at least one Sweetener may be present in an amount side V, Luo Han Guo Sweetener, Siamenoside, monatin and ranging from 2% to 50%, or for example from 4% to 50% its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic by weight, relative to the total weight of the composition. acid and its salts, thaumatin, monellin, mabinlin, braZZein, 40 In accordance with the disclosure, the at least one Sweet hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilo ness enhancer may potentiate or enhance the Sweetness of batin, baiyunoside, osladin, polypodoside A, pterocaryoside the at least one Sweetener. In at least one embodiment, the A, pterocaryoside B, mukurozioside, phlomisoside I, peri composition comprising at least one Sweetener and at least andrin I, abrusoside A, and cyclocarioside I. NHPS also one Sweetness enhancer has more Sweetness intensity than a includes modified NHPSs. Modified NHPSS include NHPSS 45 composition comprising the at least one Sweetener without which have been altered naturally. For example, a modified the at least one Sweetness enhancer. NHPS includes, but is not limited to, NHPSs which have As used herein, the term “sweetness intensity' is under been fermented, contacted with enzyme, or derivatized or stood to mean any perceptible Sweetness. For example, a substituted on the NHPS. In one embodiment, at least one composition of the disclosure may be slightly more Sweet modified NHPS may be used in combination with at least 50 than a composition comprising the at least one Sweetener one NHPS. In another embodiment, at least one modified without the at least one Sweetness enhancer. In at least one NHPS may be used without a NHPS. Thus, modified NHPSs embodiment, the composition of the disclosure is percepti may be substituted for a NHPS or may be used in combi bly more Sweet than a composition comprising the at least nation with NHPSs for any of the embodiments described one Sweetener without the at least one Sweetness enhancer. herein. For the sake of brevity, however, in the description 55 In some embodiments, the Sweetness intensity increases of embodiments, a modified NHPS is not expressly by greater than 0.5%, such as 1%, 2%, 3%, 4% or 5%, described as an alternative to an unmodified NHPS, but it relative to the Sweetness of the composition comprising the should be understood that modified NHPSs can be substi at least one Sweetener without the at least one Sweetness tuted for NHPSs in any embodiment disclosed herein. enhancer, as measure by Sucrose equivalent. For example, For example, the at least one Sweetener may be used 60 the Sweetness intensity may increase by greater than 10% or individually or in combination with other sweeteners. For by greater than 20% relative to the Sweetness of a compo example, the Sweetener composition may comprise a single sition comprising the at least one Sweetener without the at NHPS or a single synthetic Sweetener; a single NHPS in least one Sweetness enhancer, as measured by Sucrose combination with a single synthetic Sweetener, one or more equivalent. NHPSs in combination with a single synthetic Sweetener; a 65 It is contemplated that the combination of at least one single NHPS in combination with one or more synthetic Sweetness enhancer and at least one Sweetener may be sweeteners; or one or more NHPSs in combination with one carried out in any pH range that does not materially or US 9,491,963 B2 13 14 adversely affect the taste of the Sweetener composition or the other alkali or alkaline earth metal salts thereof, or acid salts) Sweetened composition. A non-limiting example of the pH also are Suitable Sweet taste improving additives in some range may be from about 1.8 to about 9. A further example embodiments. The amino acids may be natural or synthetic. includes a pH range from about 2 to about 5. The tempera The amino acids also may be modified. Modified amino ture of the composition may, for example, range from 4°C. acids refers to any amino acid wherein at least one atom has to 25° C. been added, removed, substituted, or combinations thereof One of ordinary skill in the art may combine the at least (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl one Sweetener, for example at least two Sweeteners or at amino acid). Non-limiting examples of modified amino least three Sweeteners, and at least one Sweetness enhancer, acids include amino acid derivatives such as trimethyl for example at least two or at least three Sweetness enhanc 10 glycine, N-methyl-glycine, and N-methyl-alanine. As used ers, in any manner. herein, modified amino acids encompass both modified and In at least one embodiment, the composition of the unmodified amino acids. As used herein, amino acids also disclosure comprises at least one additional additive, such as encompass both peptides and polypeptides (e.g., dipeptides, a Sweet taste improving composition, and/or a Sweet taste tripeptides, tetrapeptides, and pentapeptides) such as gluta improving additive. 15 thione and L-alanyl-L-glutamine. Suitable Sweet taste For example, the composition of the disclosure may improving polyamino acid additives include poly-L-aspartic comprise at least one Sweet taste improving composition for acid, poly-L-lysine (e.g., poly-L-C.-lysine or poly-L-e-ly re-balancing the temporal and/or flavor profile of the Sweet sine), poly-L-ornithine (e.g., poly-L-C-ornithine or poly-L- ness enhanced Sweetener composition. The use of Sweet e-ornithine), poly-L-arginine, other polymeric forms of taste improving compositions to improve the temporal and/ amino acids, and salt forms thereof (e.g., calcium, potas or flavor profile of sweetener compositions are described in sium, sodium, or magnesium salts such as L-glutamic acid detail in co-pending U.S. patent application Ser. Nos. mono Sodium salt). The Sweet taste improving poly-amino 11/561,148, 11/561,158, and U.S. Patent Application Pub acid additives also may be in the D- or L-configuration. lication No. 2008/0292765, the disclosures of which are Additionally, the poly-amino acids may be Cl-, 3-, y-, 6-, and incorporated herein by reference in their entirety. 25 e-isomers if appropriate. Combinations of the foregoing For example, Suitable Sweet-taste improving composi poly-amino acids and their corresponding salts (e.g., tions include, but are not limited to, carbohydrates, polyols, Sodium, potassium, calcium, magnesium salts or other alkali amino acids and their corresponding salts, poly-amino acids or alkaline earth metal salts thereof or acid salts) also are and their corresponding salts, Sugar acids and their corre Suitable Sweet taste improving additives in Some embodi sponding salts, nucleotides, organic acids, inorganic acids, 30 ments. The poly-amino acids described herein also may organic salts including organic acid salts and organic base comprise co-polymers of different amino acids. The poly salts, inorganic salts, bitter compounds, flavorants and fla amino acids may be natural or synthetic. The poly-amino Voring ingredients, astringent compounds, proteins or pro acids also may be modified, Such that at least one atom has tein hydrolysates, Surfactants, emulsifiers, flavonoids, alco been added, removed, substituted, or combinations thereof hols, polymers, other Sweet taste improving taste additives 35 (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid). imparting Such Sugar-like characteristics, and combinations As used herein, poly-amino acids encompass both modified thereof. and unmodified poly-amino acids. For example, modified As used herein, the phrase "Sweet taste improving addi poly-amino acids include, but are not limited to poly-amino tive' means any material that imparts a more Sugar-like acids of various molecular weights (MW), such as poly-L- temporal profile or sugar-like flavor profile or both to a 40 C-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, synthetic Sweetener. Suitable Sweet taste improving addi MW of 63,000, MW of 83,000, or MW of 300,000. tives useful in embodiments of this disclosure include amino Suitable Sweet taste improving Sugar acid additives acids and salts thereof, poly-amino acids and salts thereof, include, for example, but are not limited to aldonic, uronic, peptides, Sugar acids and salts thereof, nucleotides and salts aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, thereof, organic acids, inorganic acids, organic salts includ 45 galacturonic, and salts thereof (e.g., sodium, potassium, ing organic acid salts and organic base salts, inorganic acid calcium, magnesium salts or other physiologically accept salts (e.g., Sodium chloride, potassium chloride, magnesium able salts), and combinations thereof. chloride), acid salts (e.g., Sodium citrate), bitter compounds, For example, Suitable Sweet taste improving nucleotide flavorants and flavoring ingredients, astringent compounds, additives include, but are not limited to, inosine monophos polymers, proteins or protein hydrolysates, Surfactants, 50 phate (IMP), guanosine monophosphate (“GMP), emulsifiers, flavonoids, alcohols, and natural high-potency adenosine monophosphate (AMP), cytosine monophos SWeetenerS. phate (CMP), uracil monophosphate (UMP), inosine diphos Suitable sweet taste improving amino acid additives for phate, guanosine diphosphate, adenosine diphosphate, cyto use in embodiments of this disclosure include, but are not sine diphosphate, uracil diphosphate, inosine triphosphate, limited to, aspartic acid, arginine, glycine, glutamic acid, 55 guanosine triphosphate, adenosine triphosphate, cytosine proline, threonine, theanine, cysteine, cystine, alanine, triphosphate, uracil triphosphate, alkali or alkaline earth valine, tyrosine, leucine, isoleucine, asparagine, serine, metal salts thereof, and combinations thereof. The nucleo lysine, histidine, omithine, methionine, carnitine, aminobu tides described herein also may comprise nucleotide-related tyric acid (Cl-, 3-, or Y-isomers), glutamine, hydroxyproline, additives, such as nucleosides or nucleic acid bases (e.g., taurine, norvaline, sarcosine, and their salt forms such as 60 guanine, cytosine, adenine, thymine, uracil). Sodium or potassium salts or acid salts. The Sweet taste Suitable Sweet taste improving organic acid additives improving amino acid additives also may be in the D- or include any compound which comprises a —COOH moiety. L-configuration and in the mono-, di-, or tri-form of the Suitable Sweet taste improving organic acid additives, for same or different amino acids. Additionally, the amino acids example, include but are not limited to C2-C30 carboxylic may be C-, 3-, y-, 6-, and e-isomers if appropriate. Combi 65 acids, substituted hydroxyl C2-C30 carboxylic acids, ben nations of the foregoing amino acids and their corresponding Zoic acid, Substituted benzoic acids (e.g., 2,4-dihydroxyben salts (e.g., Sodium, potassium, calcium, magnesium salts or Zoic acid), Substituted cinnamic acids, hydroxyacids, Sub US 9,491,963 B2 15 16 stituted hydroxybenzoic acids, substituted cyclohexyl are drunk, eaten, Swallowed or otherwise ingested, and are carboxylic acids, tannic acid, lactic acid, tartaric acid, citric safe for human or animal consumption when used in a acid, gluconic acid, glucoheptonic acids, adipic acid, generally acceptable range. These compositions include, for hydroxycitric acid, malic acid, fruitaric acid (a blend of example, food, beverage, pharmaceutical, tobacco, nutra malic, fumaric, and tartaric acids), fumaric acid, maleic acid, 5 ceutical, oral hygienic/cosmetic products, and the like. Non Succinic acid, chlorogenic acid, salicylic acid, creatine, limiting examples of these products include non-carbonated caffeic acid, bile acids, acetic acid, ascorbic acid, alginic and carbonated beverages such as colas, ginger ales, root acid, erythorbic acid, polyglutamic acid, glucono delta lac beers, ciders, fruit-flavored soft drinks (e.g., citrus-flavored tone, and their alkali or alkaline earth metal salt derivatives Soft drinks such as lemon-lime or orange), powdered soft thereof. In addition, the organic acid additives also may be 10 drinks, and the like; fruit juices originating in fruits or in either the D- or L-configuration. vegetables, fruit juices including Squeezed juices or the like, For example, Suitable Sweet taste improving organic acid fruit juices containing fruit particles, fruit beverages, fruit additive salts include, but are not limited to, sodium, cal juice beverages, beverages containing fruit juices, beverages cium, potassium, and magnesium salts of all organic acids, with fruit flavorings, vegetable juices, juices containing Such as salts of citric acid, malic acid, tartaric acid, fumaric 15 vegetables, and mixed juices containing fruits and Veg acid, lactic acid (e.g., Sodium lactate), alginic acid (e.g., etables; sport drinks, energy drinks, near water and the like Sodium alginate), ascorbic acid (e.g., sodium ascorbate), drinks (e.g., water with natural or synthetic flavorants); tea benzoic acid (e.g., Sodium benzoate or potassium benzoate), type or favorite type beverages such as coffee, cocoa, black and adipic acid. The examples of the Sweet taste improving tea, green tea, oolong tea and the like; beverages containing organic acid additives described optionally may be substi milk components such as milk beverages, coffee containing tuted with at least one group chosen from hydrogen, alkyl, milk components, cafe au lait, milk tea, fruit milk beverages, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, drinkable yogurt, lactic acid bacteria beverages or the like; amino, amido, carboxyl derivatives, alkylamino, dialky dairy products; bakery products; desserts such as yogurt, lamino, arylamino, alkoxy, aryloxy, nitro, cyano, Sulfo, thiol, jellies, drinkable jellies, puddings, Bavarian cream, blanc imine, Sulfonyl, Sulfenyl, Sulfinyl, Sulfamyl, carboxalkoxy, 25 mange, cakes, brownies, mousse and the like, Sweetened carboxamido, phosphonyl, phosphinyl, phosphoryl, phos food products eaten at tea time or following meals; frozen phino, thioester, thioether, anhydride, oximino, hydrazino, foods; cold confections, e.g. types of ice cream Such as ice carbamyl, phospho, phosphonato, and any other viable func cream, ice milk, lacto-ice and the like (food products in tional group provided the Substituted organic acid additives which Sweeteners and various other types of raw materials function to improve the sweet taste of a synthetic sweetener. 30 are added to milk products, and the resulting mixture is For example, Suitable Sweet taste improving inorganic agitated and frozen), and ice confections such as sherbets, acid additives include but are not limited to phosphoric acid, dessert ices and the like (food products in which various phosphorous acid, polyphosphoric acid, hydrochloric acid, other types of raw materials are added to a Sugary liquid, and Sulfuric acid, carbonic acid, sodium dihydrogen phosphate, the resulting mixture is agitated and frozen); ice cream; and alkali or alkaline earth metal salts thereof (e.g., inositol 35 general confections, e.g., baked confections or steamed hexaphosphate Mg/Ca). confections such as cakes, crackers, biscuits, buns with Suitable sweet taste improving bitter compound additives, bean-jam filling and the like; rice cakes and Snacks; table top for example, include but are not limited to caffeine, quinine, products; general Sugar confections such as chewing gum urea, bitter orange oil, naringin, quassia, and salts thereof. (e.g., including compositions which comprise a Substantially In at least one embodiment, the at least one Sweetener 40 water-insoluble, chewable gum base. Such as chicle or may be combined with at least one Sweetness enhancer prior Substitutes thereof, including jetulong, guttakay rubber or to being added to an orally ingestible composition or a certain comestible natural synthetic resins or waxes), hard Sweetenable composition to generate a Sweetened composi candy, soft candy, mints, nougat candy, jelly beans and the tion. For example, the at least one Sweetener may be in a like: Sauces including fruit flavored sauces, chocolate sauces pure, diluted, or concentrated form as a liquid (e.g., solu 45 and the like; edible gels; cremes including butter cremes, tion), Solid (e.g., powder, chunk, pellet, grain, block, crys flour pastes, whipped cream and the like: jams including talline, or the like), Suspension, gas state, or combinations Strawberry jam, marmalade and the like; breads including thereof may be contacted with the at least one sweet taste sweet breads and the like or other starch products; spice; improving composition which may be in a pure, diluted, or general condiments including seasoned soy sauce used on concentrated form as a liquid (e.g., Solution), Solid (e.g., 50 roasted meats, roast fowl, barbecued meat and the like, as powder, chunk, pellet, grain, block, crystalline, or the like), well as tomato catsup, sauces, noodle broth and the like; Suspension, gas state, or combinations thereof and with the processed agricultural products, livestock products or sea at least one Sweetness enhancer which may be in pure, food; processed meat products such as sausage and the like; diluted, or concentrated form as a liquid (e.g., Solution), retort food products, pickles, preserves boiled in soy sauce, Solid (e.g., powder, chunk, pellet grain, block, crystalline, or 55 delicacies, side dishes; Snacks such as potato chips, cookies, the like), Suspension, gas state, or combinations thereof or the like; cereal products; drugs or quasi-drugs that are before all are contacted with an orally ingestible composi administered orally or used in the oral cavity (e.g., vitamins, tion. In yet another embodiment, when there are more than cough syrups, cough drops, chewable medicine tablets, one Sweetener or more than one Sweetness enhancer, each amino acids, bitter-tasting drug or pharmaceutical agents, component of the Sweetener composition may be added 60 acidulants or the like), wherein the drug may be in Solid, simultaneously, in an alternating pattern, in a random pat liquid, gel, or gas form Such as a pill, tablet, spray, capsule, tern, or any other pattern. syrup, drop, troche agent, powder, and the like; personal care As used herein, "orally ingestible composition' and products such as other oral compositions used in the oral 'Sweetenable composition' are synonymous and mean Sub cavity Such as mouth freshening agents, gargling agents, stances which are contacted with the mouth of man or 65 mouth rinsing agents, toothpaste, tooth polish, dentifrices, animal, including Substances which are taken into and mouth sprays, teeth-whitening agents and the like; dietary Subsequently ejected from the mouth and Substances which Supplements; tobacco products including Smoke and Smoke US 9,491,963 B2 17 18 less tobacco products Such as Snuff, cigarette, pipe and cigar the form of powders, granules, packets, tablets, Sachets, tobacco, and all forms of tobacco such as shredded filler, pellets, cubes, Solids, or liquids. leaf stem, stalk, homogenized leaf cured, reconstituted Another aspect of the disclosure is a method of for binders and reconstituted tobacco from tobacco dust, fines or enhancing Sweetness of a composition, comprising combin ether sources in sheet, pellet or other forms, tobacco sub ing at least one Sweetener and at least one Sweetness stitutes formulated from non-tobacco materials, dip or chew enhancer chosen from terpenes (such as sesquiterpenes, ing tobacco; animal feed; and nutraceutical products, which diterpenes, and triterpenes), flavonoids, amino acids, pro includes any food or part of a food that may provide teins, polyols, other known natural Sweeteners, secodamma medicinal or health benefits, including the prevention and 10 rane glycosides, and analogues thereof, wherein the at least treatment of disease (e.g., cardiovascular disease and high one Sweetness enhancer is present in the composition in an levels of cholesterol in the blood, diabetes, osteoporosis, amount at or below the sweetness detection threshold level inflammation, or autoimmune disorders). of the at least one Sweetness enhancer and the Sweetener and Generally, the amount of Sweetness enhanced Sweetener the sweetness enhancer are different. composition present in a Sweetened composition may vary widely depending on the type of Sweetened composition and 15 Notwithstanding that the numerical ranges and param its desired sweetness. Those of ordinary skill in the art can eters setting forth the broad scope of the disclosure are readily discern the appropriate amount of Sweetener to put in approximations, unless otherwise indicated the numerical the Sweetened composition. values set forth in the specific examples are reported as In at least one embodiment, an orally ingestible compo precisely as possible. Any numerical value, however, inher sition comprises a carbonated beverage comprising at least ently contains certain errors necessarily resulting from the one Sweetener and at least one Sweetness enhancer chosen standard deviation found in their respective testing measure from terpenes (such as sesquiterpenes, diterpenes, and trit mentS. erpenes), flavonoids, amino acids, proteins, polyols, other By way of non-limiting illustration, concrete examples of known natural Sweeteners, secodammarane glycosides, and 25 certain embodiments of the present disclosure are given analogues thereof, wherein the at least one Sweetness below. enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one Sweetness enhancer and the Sweetener and the Sweetness EXAMPLES enhancer are different. 30 In some embodiments of the disclosure, the Sweetener Example 1 composition is in a form of a tabletop sweetener composi tion comprising at least one Sweetener, at least one Sweet ness enhancer, at least one bulking agent, and optionally at Multi-Sip and Swallow Taste Method least one Sweet taste improving composition and/or anti 35 caking agent with improved temporal and/or flavor profile. A first sip (approximately 2.2 mL) of a ca. 20 mL control For example, suitable “bulking agents’ include, but are composition was taken and Swallowed. After waiting for a not limited to maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert time ranging from 15 to 25 seconds, a second sip of control Sugar, Sorbitol. Xylose, ribulose, mannose, Xylitol, mannitol, 40 composition was taken and Swallowed, and the Sweetness galactitol, erythritol, maltitol, lactitol, isomalt, maltose, and/or taste of the control composition was noted. After tagatose, lactose, inulin, glycerol, propylene glycol, polyols, waiting for a time ranging from 15 to 25 seconds, these steps polydextrose, fructooligosaccharides, cellulose and cellu were repeated with a comparative composition. The Sweet lose derivatives, and mixtures thereof. Additionally, the at ness and taste differences between the control and the least one bulking agent is chosen from, granulated Sugar 45 comparative composition were noted. For each tested com (Sucrose) or other caloric Sweeteners such as crystalline position, this cycle was repeated once to confirm the initial fructose, other carbohydrates, and Sugar alcohols. In one findings. All samples were measured at average 23.0°C.1° embodiment, a bulking agent may be used as a Sweet taste C. between samples for consistent comparison and to mini improving composition. mize any effects of temperature on the perceived taste or As used herein the phrase “anti-caking agent' is under 50 Sweetness of the composition. stood to mean any composition which prevents, reduces, inhibits, or suppresses at least one Sweetener molecule from attaching, binding, or contacting to another Sweetener mol Taste Test Guideline ecule. Alternatively, “anti-caking agent may refer to any composition which assists in content uniformity and uni 55 To perform the taste test, three sweetener samples were form dissolution. In accordance with some embodiments, paired with one additive and taste tested as described above. non-limiting examples of anti-caking agents include cream A three minute break was taken before tasting another three of tartar, calcium silicate, silicon dioxide, microcrystalline sweetener samples paired with a different additive. Up to 10 cellulose (Avicel. FMC BioPolymer, Philadelphia, Pa.), and additives per day were used to minimize a fatigue factor. tricalcium phosphate. In at least one embodiment, the anti 60 Before tasting, at least 1.5 hours elapsed after ingestion of caking agents are present in the tabletop Sweetener compo any food, drink or nicotine. The tests were repeated on a sition in an amount from about 0.001 to about 3% by weight different date to validate the initial findings. of the tabletop sweetener composition. The Sweetness detection threshold levels for 21 entities Tabletop sweetener compositions may be embodied and were measured by a single assessor in water at room packaged in numerous different forms, and may be of any 65 temperature according to the multi-sip and Swallow taste form known in the art. For example, and not by way of method described herein. The sweetness detection threshold limitation, the tabletop Sweetener compositions may be in levels obtained are shown in Table 1.

US 9,491,963 B2 21 22 Example 2 organic solvent, dried under vacuum at about 50° C. for 48 hours, and submitted for HPLC analysis. The HPLC analysis Steviol Glycosides Sweetness Detection Threshold reported the purification of rubusoside at a purity 94.6%. Estimation Example 4 Preliminarily, a 1,000 ppm Steviol glycoside solution was prepared by dissolution of 20 mg steviol glycoside in 20 mL Steviol Glycosides Sweetness Detection Threshold purified water. An aliquot (10 mL) of this solution was Estimation in Lemon-Lime, Carbonated Beverage diluted to 20 mL with water to obtain a 500 ppm solution. at 4° C. Additional 1:1 serial dilutions were used to obtain 250, 125, 10 62.5, 31.2 and 15.6 ppm solutions. Those solutions were Preliminarily, multi-levels of steviol glycoside solution in then tasted in ascending order of concentration by one lemon-lime beverage at 4°C. were prepared by mixing the experienced Subject by using the sip-and-spit protocol dis calculated formulations to obtain 450, 350, 250 and 150 ppm closed herein. The subject’s estimated sweetness detection of Steviol glycoside solutions. Those solutions were then threshold was determined to be at the lowest concentration 15 tasted by six experienced Subjects by using the Sip-and-Spit at which sweetness was definitely observed. protocol disclosed herein. The Sweetness recognition thresh Thereafter, a 200 ppm solution of rubusoside was pre old for rubusoside was determined to be averaged 150 ppm. pared by dissolution of 20 mg rubusoside in 200 mL purified For Sweetness enhancement test of rubusoside in lemon-lime water. An aliquot (50 mL) of this solution then was diluted beverage, it was decided to use a 10 percent less of sweet to 100 mL with water to obtain a 100 ppm solution. ness recognition threshold or 135 ppm (150-10%-135). Additional 1:1 serial dilution steps were used to prepare 50 and 25 ppm Solutions. These solutions then were tasted in Rubusoside and Sweetness Enhancement Test in ascending order of concentration by 5 experienced Subjects Lemon-Lime, Carbonated Beverage at 4° C. by the sip-and-spit protocol. All subjects agreed on the absence of taste in the 50 ppm 25 Three test products were prepare: a control beverage solutions of rubusoside. comprising 10.52% High Fructose Starch Syrup (HFSS), a lemon-lime prototype comprising 8% HFSS and 135 ppm Rubusoside and 6%. Sucrose Sweetness rubusoside, and a standard lemon-lime beverage comprising Enhancement Test 30 8% HFSS. The test products are listed in Table 3. Reference samples were prepared at 6, 7, 8, 9 and 10% sucrose (w/v). The test sample was prepared by addition of TABLE 3 50 mg of rubusoside to 1 L of 6% sucrose. The test sample Test Product Compositions: was mixed with five Sucrose control samples of various concentrations in the 6-10% sucrose range. Each of the six 35 Beverage System Variant samples was then individually rated for Sweetness intensity Lemon-Lime Flavored 8% HFSS + RubuSOside on a scale of 6-10 relative to the 6-10% sucrose references. Beverage (US) (135 ppm) Lemon-Lime Flavored 8% HFSS The Sweetness Intensity Rating ranged from 6 to 10, for Beverage (US) each subject. The 6% sucrose reference sample had an Lemon-Lime Flavored 10.52% HFSS Control average Sweetness intensity rating of 6.1 while the rubuso 40 Beverage (US) side and 6% sucrose test sample had an average Sweetness intensity rating of 7.9, indicating that the rubusoside As part of study design, a full sensorial profile was increased the perception of Sweetness intensity. determined using a Complete Block Design (CBD). All Example 3 45 products were randomized and balanced. Each assessor evaluated all products sequentially. Each product was evalu Purification of Crude Rubusoside ated three times by each assessor. Eight minute time breaks between tasting samples. Unsalted cracker, 0.75% saline About 30 grams of crude rubusoside (63.7%) obtained Solution and mineral grade water was used as a mouth rinse from Waterstone Tech was dissolved in about 100 ml of 50 and refresher before each sample. Each assessor was served 60:40 MeOH and water. A column was packed with 300 75 ml of chilled beverage (4°C.+/-1° C.). The results of the grams of Reversed-Phase material obtained from Phenom full sensorial profiled is summarized in Table 4. Table 5 enex (Sepra C18; 50 um, 65 A) that was suspended in 1000 provides the categories and the descriptions of the various ml 60:40 MeOH and water. The suspended 30 grams of attributes identified in Table 4. rubusoside was dissolved in 100 ml of 60:40 MeOH and 55 water onto the column after removing the 1000 ml 60:40 TABLE 4 MeOH and water from the packed column. The column was Detailed Descriptive Analysis Results eluted with 2000 ml of 70:30 MeOH and water, and forty fractions were collected (about 50 ml of each). Fractions 8% HFSS - 6-19 showed the presence of rubusoside. Fractions 6-19 60 Control Rubusoside 8% HFSS were combined and concentrated in a rotavaporator under Sweet Citrus Aroma 1.9 b 2.2 8. 2.1 ab vacuum that yielded 6.6 grams dry powder. From this, 3 Lemon Aroma 2.3 ab 2.5 8. 2.2 b grams of the material was taken in a round bottomed flask Lime Aroma 1.5 ab 1.4 b 1.6 8. and added with 15 ml of MeOH. The mixture was refluxed Citral Aroma 1.7 8. 1.5 8. 1.6 8. Piney Aroma 0.4 8. O.1 C O.3 b under stirring for 1 hour and cooled to room temperature 65 Overall Aroma 3.0 ab 3.1 8. 2.9 b over a period of 30 minutes. The mixture was stirred for 30 Carbonation S.O 8. S.1 8. 4.9 8. more minutes and the solids filtered, washed with 5 ml of US 9,491,963 B2 23 24 TABLE 4-continued sweetness equivalence of 9.2% HFSS which is 1.15 times as sweet as the prototype without rubusoside. Detailed Descriptive Analysis Results 8% HFSS - Example 5 Control Rubusoside 8% HFSS

Cloying 2.3 2.1 8. 2.2 8. Astringent 1.5 1.8 b 2.4 8. Sweet Modulation Effect of REBA with Five Sweet Citrus 2.3 1.4 b 1.4 b Selected Steviol Glycosides at their Sub-Sweetness Flavour Detection Thresholds in Phosphoric Acid at Room Orange Flavour O.S O.3 b O.2 b 10 Lemon Flavour 2.5 2.6 8. 2.4 8. Temperature Lime Flavour 2.7 1.7 C 2.1 b Citral Flavour 1.4 1.7 8. .5 ab Piney Flavour O.1 O.3 8. O.2 8. Preliminarily, five steviol glycosides at their sweetness Sweet Taste 3.8 3.1 b 2.5 C detection thresholds were identified based on their positive Salt Taste 0.4 0.4 8. 0.4 8. 15 individual Sweet modulation effects on REB A. It was Sour Taste 2.2 2.3 8. 2.5 8. Bitter Taste O.6 O.8 b .4 8. decided to combine these five steviol glycoside at their Overall Flavour 3.7 3.6 ab 3.4 b significantly lower levels or sub-thresholds to determine its Sweet Citrus 1.3 1.O b O.S C Aftertaste sweet modulation effect of REB A in phosphoric acid Lemon Aftertaste 1.4 1.5 8. .6 8. solution, pH 2.5. Table 5 lists the five steviol glycosides at Lime Aftertaste 1.1 O.9 b 3 8. their sweetness detection thresholds and their total SDT Citral Aftertaste 1.3 1.1 8. .1 8. concentration. Sweet Aftertaste 2.5 2.0 b .5 C Bitter Aftertaste O.S O.9 b 3 8. Sour Aftertaste 1.2 1.3 8. .5 8. TABLE 5 Cloying Afterfeel 2.5 1.9 b .5 C Drying After Feel 1.5 1.8 b 2.1 8. 25 The estimation sweetness off-taste threshold results Overal Aftertaste 2.8 2.7 ab 2.4 b of 5 selected Steviol glycosides in water at room *Samples that appear with different letter grouping have statistically significant differences temperature (RT) and their total concentration. at 95% CL Sweetness Threshold 30 Compound Level (ppm) TABLE 5 Lexicon of Analysis Terms Rebaudioside B (REB B) 25 13-(2-O-B-D- 700 Attribute glucopyranosyl-3-O-B-D- Name Definition Category 35 glucopyranosyl-3-D- Sweet Aroma, F avor, he overal aromatics, flavor associated glucopyranosyl)oxy-16 citrus A. tertaste. with Sweet candy lemon/lime hydroxy kauran-18-oic Orange Aroma, F avor, The overal aromatics, flavor associated acid 3-D-glucopyranosyl A. tertaste. with orange Lemon Aroma, F avor, The overal tart, sharp aromatics, flavor ester - DAQ 1 A. tertaste. associated with lemon 40 13-(2-O-B-D- 500 Lime Aroma, F avor, The overal rich, green aromatics/flavor glucopyranosyl-3-O-B-D- A. tertaste. associated with lime glucopyranosyl-3-D- Citral Aroma, F avor, The overal aromatics, flavor associated glucopyranosyl)oxy-16 A. tertaste. he peelioi of lemon, lime and lemongrass Piney Aroma, F avor, The overal aromatics, flavor associated hydroxy kauran-18-oic A. tertaste. ith pine isinfectants. Reminiscent of 45 acid - DAQ 2 (max. level ash floor cleaner. for solubility) Overall Aroma, F avor, he combined intensity of all perceived A. tertaste. aromatics or flavor. 13-(2-O-B-D- 35 Carbonation M outhfee he amount oftingling, burning sensation glucopyranosyl-3-O-B-D- in the mou h and throat. glucopyranosyl-3-D- Cloying M outhfee he thick excessive Sweetness sensation 50 glucopyranosyl)oxy kaur A. terfeel left in the mouth after Swallowing the beverage, resembling syrup consistency. 15-en-18-oic acid - DAQ Astringent outhfee Dry, puckering mouthfeel caused by 4 tannins. Reminiscent of black tea. 13-(2-O-B-D- 250 Sweet Taste, he sweet taste associated with Sucrose, glucopyranosyl-3-O-B-D- Aftertaste and artificial Sweeteners Salt Taste, he salt taste associated with table salt 55 glucopyranosyl-3-D- Aftertaste glucopyranosyl)oxy-17 Sour Taste, he sour taste associated with citric hydroxy-kaur-15-en-18 Aftertaste acid lemon juice oic acid B-D- Bitter Taste, he bitter taste associated with caffeine, Aftertaste tonic water and Sucrose octaacetate. glucopyranosyl ester - Drying After feel Drying sensation left in the mouth. 60 IMP-2 Total ppm: 1,510 As depicted in FIG. 1, the lemon-lime prototype com prising 8% HFSS and 135 ppm rubusoside was significantly Sweeter than the standard lemon-lime beverage comprising 65 The REB A with and without five positive steviol glyco 8% HFSS made without rubusoside. Interpolation of the sides at their sub-thresholds (at a total low 62 ppm as shown data indicates that the addition of rubusoside provided a in Table 6) were then prepared. US 9,491,963 B2 25 26 TABLE 6 tion threshold level and the at least one Sweetener and the at least one Sweetness enhancer are different. The approximated concentrations of positive Sweet modulated by-products of 500 ppm REB A at two 2. The composition according to claim 1, wherein the at storage months in phosphoric acid at RT. least one Sweetness enhancer is present in the composition in an amount below the sweetness detection threshold level. Levels. After 2 Month 3. The composition according to claim 1, wherein the at Compound of Storage (ppm) least one Sweetener is a carbohydrate Sweetener. Rebaudioside B (REB B) 17 4. The composition according to claim 1, wherein the at 3-(2-O-B-D- 10 least one Sweetener is a synthetic Sweeteners. glucopyranosyl-3-O-B-D- 10 glucopyranosyl-3-D- 5. The composition of claim 1, wherein the at least one glucopyranosyl)oxy-16 carbohydrate Sweetener is chosen from Sucrose, fructose, hydroxy kauran-18-oic acid 3-D-glucopyranosyl glucose, erythritol, high fructose corn syrup, and mixtures ester - DAQ 1 thereof. 3-(2-O-B-D- 33 6. The composition of claim 1, further comprising at least glucopyranosyl-3-O-B-D- 15 glucopyranosyl-3-D- one bulking agent, wherein the composition is a table top glucopyranosyl)oxy-16 SWeetener. hydroxy kauran-18-oic 7. The composition of claim 6, further comprising at least acid - DAQ 2 (max. level one Sweet taste improving composition or an anti-caking or solubility) agent. 3-(2-O-B-D- 1 glucopyranosyl-3-O-B-D- 8. A method for enhancing Sweetness of a composition, glucopyranosyl-3-D- comprising combining at least one carbohydrate Sweetener glucopyranosyl)oxy kaur 5-en-18-oic acid - DAQ 4 or synthetic Sweetener and at least one Sweetness enhancer 3-(2-O-B-D- 1 chosen from 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glu glucopyranosyl-3-O-B-D- 25 copyranosyl-B-D-glucopyranosyl)oxykaur-16-en-18-oic glucopyranosyl-3-D- acid-(2-O-O-L-rhamnopyranosyl-B-D-glucopyranosyl)es glucopyranosyl)oxy-17 hydroxy-kaur-15-en-18 ter; 13-(2-O-O-L-rhamnopyranosyl-3-O-B-D-lucopyrano oic acid B-D- Syl-B-D-glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O- glucopyranosyl ester - IMP-2 B-D-glucopyranosyl-B-D-glucopyranosyl); 13-(2-O-(6-O- 30 B-D-lucopyranosyl)-3-D-lucopyranosyl-B-D- Total ppm: 62 glucopyranosyl)oxykaur-16-en-18-oic acid B-D- glucopyranosyl ester; 13-(2-O-6-deoxy-f-D- The control REB A sample at 500 ppm was prepared by glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 adding non-moisture compensated 0.10 g into a 200 mL oic acid B-D-glucopyranosyl ester and combinations thereof, phosphoric acid solution. The phosphoric acid solution was 35 wherein the at least one Sweetness enhancer is present in an prepared by adding ca. 0.4 mL phosphoric acid into 1 L amount at or below the sweetness detection threshold level carbon-treated (CT) water until its pH reaches 2.5. A 100 mL in the composition. portion of 500 ppm REBA was taken and 17 ppm REBB, 10 9. A Sweetened composition comprising: ppm DAQ 1, 33 ppm DAQ 2, 1 ppm DAQ 4 and 1 ppm a Sweetenable composition and a Sweetener composition 40 comprising IMP-2 were added into it. The mixture was moderately a carbohydrate Sweetener or a synthetic Sweetener, and stirred at room temperature (RT). The sample at RT was then at least one natural Sweetness enhancer chosen from evaluated against their control of the similar matrix system 13-(2-O-B-D-glucopyranosyl-3-O-B-D-glucopyrano by one qualified and experienced panelist for any potential, Syl-B-D-glucopyranosyl)oxykaur-16-en-18-oic acid sweet modulation differences. 45 (2-O-O-L-rhamnopyranosyl-B-D-glucopyranosyl)es The sweet tasting quality improvement of REB A in ter; 13-(2-O-O-L-rhamnopyranosyl-3-O-3-D- phosphoric acid at RT was clearly observed with the total glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en low 62 ppm Sub-Sweetness Detection Threshold steviol 18-oic acid-(2-O-B-D-glucopyranosyl-B-D- glycosides as they contain a more Sugar-like tasting quality glucopyranosyl); 13-(2-O-(6-O-B-D-glucopyranosyl)- than the control REB A. 50 C-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur 16-en-18-oic acid B-D-glucopyranosyl ester; 13-(2-O- What is claimed is: 6-deoxy-3-D-glucopyranosyl-B-D-glucopyranosyl) 1. A Sweetener composition comprising at least one car oxykaur-16-en-18-oic acid B-D-glucopyranosyl ester bohydrate sweetener or synthetic sweetener and at least one and combinations thereof, Sweetness enhancer chosen from 13-(2-O-B-D-glucopyra 55 wherein the at least one Sweetness enhancer is present in nosyl-3-O-B-D-glucopyranosyl-B-D-glucopyranosyl)oxy the Sweetened composition in an amount that is at or kaur-16-en-18-oic acid-(2-O-O-L-rhamnopyranosyl-B-D- below the sweet detection threshold level of the Sweet glucopyranosyl)ester, 13-(2-O-O-L-rhamnopyranosyl-3-O- ener enhancer and the at least one Sweetener and the at B-D-glucopyranosyl-B-D-glucopyranosyl)oxykaur-16-en least one Sweetness enhancer are different. 18-oic acid-(2-O-B-D-glucopyranosyl-B-D- 60 10. The composition of claim 9, wherein the carbohydrate glucopyranosyl); 13-(2-O-(6-O-B-D-glucopyranosyl)-B-D- Sweetener is sucrose or high fructose corn Syrup. glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 11. The composition of claim 1, wherein the sweetenable oic acid f-D-glucopyranosyl ester; 13-(2-O-6-deoxy-f-D- composition is chosen from a food and a beverage. glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en-18 12. The composition of claim 11, wherein the beverage is oic acid B-D-glucopyranosyl ester and combinations thereof, 65 a carbonated beverage. wherein the at least one Sweetness enhancer is present in the 13. The composition of claim 12, wherein the carbonated composition in an amount at or below the Sweetness detec beverage is a cola or lemon-lime beverage. US 9,491,963 B2 27 28 14. The composition claim 11, wherein the beverage is a combinations thereof, wherein the sweetener enhancer flavored water. is present in the Sweetenable composition in an amount 15. The composition of claim 14, wherein the flavored that is at or below the sweet detection threshold level of water is Supplemented with a functional ingredient. the sweetener enhancer and the Sweetener and the 16. The composition of claim 15, wherein the functional Sweetness enhancer are different. ingredient is chosen from a vitamin, a mineral, an antioxi 18. The method of claim 17, wherein the sweetenable dant, an herbal product, and a pharmaceutical product. composition is Sweetened with Sucrose or high fructose corn 17. A method for increasing the Sweetness of a carbohy syrup. drate sweetener or a synthetic Sweetener in a sweetenable 19. The method of claim 17, wherein the sweetenable composition comprising: 10 composition is a beverage. adding to the Sweetenable composition at least one natural Sweetness enhancer chosen from 13-(2-O-B-D-glu 20. The method of claim 19, wherein the beverage is a copyranosyl-3-O-B-D-glucopyranosyl-B-D-glucopyra carbonated beverage. nosyl)oxykaur-16-en-18-oic acid-(2-O-O-L-rhamn 21. The method of claim 20, wherein the carbonated opyranosyl-B-D-glucopyranosyl)ester, 13-(2-O-O-L- 15 beverage is a cola or lemon-lime beverage. rhamnopyranosyl-3-O-B-D-glucopyranosyl-B-D- 22. The method of claim 19, wherein the beverage is a glucopyranosyl)oxykaur-16-en-18-oic acid-(2-O-B-D- flavored water. glucopyranosyl-3-D-glucopyranosyl); 13-(2-O-(6-O- 23. The method of claim 22, wherein the flavored water B-D-glucopyranosyl)-B-D-glucopyranosyl-B-D- is Supplemented with a functional ingredient. glucopyranosyl)oxykaur-16-en-18-oic acid B-D- 24. The method of claim 23, wherein the functional glucopyranosyl ester, 13-(2-O-6-deoxy-3-D- ingredient is chosen from a vitamin, a mineral, an antioxi glucopyranosyl-3-D-glucopyranosyl)oxykaur-16-en dant, an herbal product, and a pharmaceutical product. 18-oic acid B-D-glucopyranosyl ester and k k k k k