USOO8709521B2

(12) United States Patent (10) Patent No.: US 8,709,521 B2 Prakash et al. (45) Date of Patent: Apr. 29, 2014

(54) SWEETENER COMPOSITIONS HAVING FOREIGN PATENT DOCUMENTS ENHANCED SWEETNESS AND IMPROVED EP O131640 A 1, 1985 TEMPORAL AND/OR FLAVOR PROFILES JP 600 19472 A 1, 1985 JP 600 19473. A 1, 1985 (75) Inventors: Indra Prakash, Alpharetta, GA (US); JP O325 1160 11, 1991 Grant E. DuBois, Roswell, GA (US); JP O7143860 6, 1995 JP 08000214. A 9, 1996 George A. King, Atlanta, GA (US); JP O8256725 A 10, 1996 Rafael I. San Miguel, Atlanta, GA (US) JP 10136953 5, 1998 JP 11123069 11, 1999 (73) Assignee: The Coca-Cola Company, Atlanta, GA JP 11346708 A 12/1999 (US) JP 2000270804 A 10, 2000 JP 2006238828 A 9, 2006 JP 2008530017 8, 2008 (*) Notice: Subject to any disclaimer, the term of this JP 2008530O20 8, 2008 patent is extended or adjusted under 35 WO WO9915032. A 4f1999 U.S.C. 154(b) by 684 days. WO WOOOO1253 A 1, 2000 WO WOOO62628 A1 10, 2000 (21) Appl. No.: 12/120,876 WO WO 2006O24587 A 3, 2006 WO WO 2006127935 A1 11, 2006 WO WO 2007061795 A1 5/2007 (22) Filed: May 15, 2008 WO WO 2007084185 A1 7/2007 (65) Prior Publication Data OTHER PUBLICATIONS US 2009/0053378A1 Feb. 26, 2009 Prakash, I. et al. “Development of Rebiana, a Natural, Non-Caloric Sweetener' Food and Chemical Toxicology, 2008, vol. 46, p. S75 S82. Related U.S. Application Data Schiffman et al. “Synergism Among Ternary Mixtures of Fourteen Sweeteners.” Chemical Senses 2000, vol. 25, p. 131-140. (60) Provisional application No. 60/939,549, filed on May 22, 2007. * cited by examiner (51) Int. Cl. Primary Examiner — Leslie Wong A2.3L I/236 (2006.01) (74) Attorney, Agent, or Firm — King & Spalding (52) U.S. Cl. USPC ...... 426/548; 426/534 (57) ABSTRACT (58) Field of Classification Search The present invention relates generally to improving the taste USPC ...... 426/534, 535,536,537,538,548, 658 of Sweetener compositions having enhanced Sweetness. In See application file for complete search history. particular, the present invention relates to compositions that can improve the tastes of Sweetness enhanced Sweetener.com (56) References Cited positions including at least one Sweetness enhancer and at least one Sweetener by imparting a more -like taste or U.S. PATENT DOCUMENTS characteristic. In particular, the compositions and methods 4,627.987 A * 12/1986 Barnett et al...... 426,548 provide at least one Sweetness enhancer, at least one Sweet 4,871,570 A 10, 1989 Barnett et al. ener comprising a Sweetener, a natural-high 5.437,880 A 8, 1995 Takaichi et al. potency Sweetener, a synthetic high-potency Sweetener, or a 7,879,376 B2 * 2/2011 Boghani et al...... 426.5 2005/0084506 A1* 4/2005 Tachdjian et al...... 424/400 combination thereof, and at least one Sweet taste improving 2006/0045953 A1* 3/2006 Tachdjian et al...... 426,534 composition. 2006/02862O2 A1 12/2006 Boghani et al. 2006/0286259 A1 12/2006 Hargreaves 42 Claims, 5 Drawing Sheets U.S. Patent Apr. 29, 2014 Sheet 1 of 5 US 8,709,521 B2

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US 8,709,521 B2 1. 2 SWEETENER COMPOSITIONS HAVING flavor profile of a Sweetness enhanced Sweetener, and a ENHANCED SWEETNESS AND IMPROVED method for improving the temporal profile and/or flavor pro TEMPORAL AND/OR FLAVOR PROFILES file of a Sweetness enhanced Sweetener. More particularly, this invention encompasses a Sweetener composition having an enhanced Sweetness and more Sugar CROSS-REFERENCE TO RELATED like temporal profile and/or flavor profile comprising (i) at APPLICATIONS least one Sweetness enhancer, (ii) at least one Sweetener com prising a carbohydrate Sweetener, a natural high-potency The present application claims priority under 35 U.S.C. Sweetener, a synthetic high-potency Sweetener, or a combi S119(e) to U.S. Provisional Application No. 60/939,549, filed nation thereof, and (iii) at least one Sweet taste improving on May 22, 2007, the disclosure of which is hereby incorpo 10 composition selected from the group consisting of carbohy rated by reference in its entirety. drates, polyols, amino acids, other Sweet taste improving additives, and combinations thereof. FIELD OF THE INVENTION According to another aspect, this invention encompasses a method for imparting a more Sugar-like temporal profile and/ The present invention relates to Sweeteners having 15 or flavor profile to a sweetness enhanced sweetener by com enhanced Sweetness. More particularly, the present invention bining (i) at least one Sweetness enhancer, (ii) at least one relates to improving the temporal and/or flavor profile of Sweetener comprising a carbohydrate Sweetener, a natural Sweetener compositions having enhanced Sweetness. high-potency Sweetener, a synthetic high-potency Sweetener, or a combination thereof, and (iii) at least one Sweet taste BACKGROUND OF THE INVENTION improving composition selected from the group consisting of , polyols, amino acids, other Sweet taste Although natural caloric Sweetener compositions such as improving additives, and combinations thereof. , , and taste good to most consumers, According to still another aspect, this invention encom passes compositions Sweetened with the Sweetness enhanced they are caloric. Therefore, alternative non-caloric or low Sweetener having a more Sugar-like temporal profile and/or caloric Sweeteners have been used widely as Sugar or Sucrose 25 flavor profile comprising (i) a Sweetenable composition, (ii) Substitutes. Many non-caloric or low-caloric Sweeteners, at least one Sweetness enhancer, (iii) at least one Sweetener however, are prohibitively expensive and/or exhibit sweet comprising a carbohydrate Sweetener, a natural high-potency tastes that have different temporal profiles, maximal Sweetener, a synthetic high-potency Sweetener, or a combi responses, flavor profiles, mouthfeels, and/or adaptation nation thereof and (iv) at least one Sweet taste improving behaviors than that of Sugar. 30 composition selected from the group consisting of carbohy For example, the Sweet tastes of natural and synthetic high drates, polyols, amino acids, other Sweet taste improving potency Sweeteners are slower in onset and longer in duration additives, and combinations thereof. According to particular than the Sweet taste produced by Sugar and thus change the embodiments, the Sweetened composition comprises a bev taste balance of a food composition. Because of these differ erage, food, pharmaceutical, nutraceutical, tobacco, oral ences, use of natural and synthetic high-potency Sweeteners 35 hygienic/cosmetic product, or the like. to replace a bulk Sweetener, Such as Sugar, in a food or bev According to still another aspect, this invention encom erage, causes an unbalanced temporal profile and/or flavor passes a method for imparting a more Sugar-like temporal profile. In addition to the difference in temporal profile, high profile and/or flavor profile to sweetened compositions com potency Sweeteners generally exhibit (i) lower maximal prising a Sweetness enhanced Sweetener by combining with a response than Sugar, (ii) off tastes including bitter, metallic, 40 Sweetenable composition (i) at least one Sweetness enhancer, cooling, astringent, licorice-like taste, etc., and/or (iii) Sweet (ii) at least one Sweetener comprising a carbohydrate Sweet ness which diminishes on iterative tasting. ener, a natural high-potency Sweetener, a synthetic high-po Compounds have been identified that are capable of tency Sweetener, or a combination thereof, and (iii) at least enhancing or increasing the perception of sweetness of Sweet one Sweet taste improving composition selected from the 45 group consisting of carbohydrates, polyols, amino acids, eners. By combining these compounds with Sweeteners the other Sweet taste improving additives, and combinations amount of Sweetener needed to obtain a desired degree of thereof. According to particular embodiments, the Sweetened Sweetness may be reduced significantly, thereby reducing the composition comprises a beverage, food, pharmaceutical, calories imparted by natural caloric Sweeteners or reducing nutraceutical, tobacco, oral hygienic/cosmetic product, or the the amounts of low-caloric or non-caloric natural or synthetic like. high-potency sweeteners. It is well known to those skilled in 50 Objects and advantages of the invention will be set forth in the art of food/beverage formulation, however, that changing part in the following description, or may be obvious from the the Sweetener in a composition requires re-balancing of the description, or may be learned through practice of the inven flavor and other taste components (e.g., acidulants). If the tion. Unless otherwise defined, all technical and scientific taste profile of Sweetness enhanced Sweetener compositions terms and abbreviations used herein have the same meaning could be modified to impart specific desired taste character 55 as commonly understood by one of ordinary skill in the art to istics to be more Sugar-like, the type and variety of composi which this invention pertains. Although methods and compo tions that may be prepared with that Sweetness enhanced sitions similar or equivalent to those described herein can be Sweetener may be expanded significantly. Accordingly, it used in the practice of the present invention, Suitable methods may be desirable to selectively modify the taste characteris and compositions are described without intending that any tics of Sweetness enhanced Sweetener compositions. 60 Such methods and compositions limit the invention herein. SUMMARY OF THE INVENTION BRIEF DESCRIPTION OF THE DRAWINGS Generally, this invention addresses the above-described FIG. 1 is a powder X-ray diffraction scan of rebaudioside A need by providing a Sweetener composition having enhanced 65 polymorphic Form 1 on a plot of the scattering intensity sweetness with improved temporal profile or flavor profile, or Versus the scattering angle 20 in accordance with an embodi both, a method for improving the temporal profile and/or ment of this invention. US 8,709,521 B2 3 FIG. 2 is a powder X-ray diffraction scan of rebaudioside A polymorphic Form 2 on a plot of the scattering intensity HO O Versus the scattering angle 20 in accordance with an embodi ment of this invention. FIG.3 is a powder X-ray diffraction scan of rebaudioside A polymorphic Form 3A on a plot of the scattering intensity Versus the scattering angle 20 in accordance with an embodi ment of this invention. FIG. 4 is a powder X-ray diffraction scan of rebaudioside A 10 polymorphic Form 3B on a plot of the scattering intensity Versus the scattering angle 20 in accordance with an embodi wherein R. R. R. Ra, and Rs, independent of one another, ment of this invention. may be a hydrogen, halogen, hydroxyl, amino, amido, alky FIG. 5 is a powder X-ray diffraction scan of rebaudioside A lamino, arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alky amorphous Form 4 on a plot of the scattering intensity versus 15 nyl, cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, the scattering angle 20 in accordance with an embodiment of Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, this invention. phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphonic acid, phosphonato, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, DETAILED DESCRIPTION OF THE aryl, heteroaryl, or heterocyclic group. EMBODIMENTS In particular embodiments, the hydroxybenzoic acid com prises a monohydroxybenzoic acid, a dihydroxybenzoic acid, Reference now will be made in detail to the presently a trihydroxybenzoic acid, or a derivative thereof. Non-limit proffered embodiments of the invention. Each example is 25 ing examples of Suitable hydroxybenzoic acids include Sali provided by way of explanation of embodiments of the inven cylic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic tion, not limitation of the invention. In fact, it will be apparent acid, 2,3-dihydroxybenzoic acid, 2-hydroxy-3-methylben to those skilled in the art that various modifications and varia Zoic acid, 2-hydroxy-4-nitrobenzoic acid, 4-ethoxy-2-hy tions can be made in the present invention without departing droxybenzoic acid, N-(3-methoxy-4-hydroxyphenylm from the spirit or scope of the invention. For instance, features 30 ethyl)-2,4-dihydroxy-benzamide, N-(4-hydroxy-3- illustrated or described as part of one embodiment, can be methoxybenzyl)-2,4-dihydroxybenzamide, N-(4-hydroxy-3- used on another embodiment to yield a still further embodi methoxybenzyl)-2-hydroxybenzamide, N-(4-hydroxy-3- ment. Thus, it is intended that the present invention cover Such methyoxybenzyl)-4-hydroxybenzamide, N-(4-hydroxy-3- modifications and variations within the scope of the appended methyoxybenzyl)-2,4-dihydroxybenzamide, N-2-(4- claims and their equivalents. 35 hydroxy-3-methyoxyphenylethyl)-2,4- Briefly described, embodiments of the present invention dihydroxybenzamide, N-(4-hydroxy-3-ethoxybenzyl)-2,4- include Sweetener compositions and Sweetened compositions dihydroxybenzamide, N-(3,4-dihydroxybenzyl)-2,4- having enhanced Sweetness with improved temporal and/or dihydroxybenzamide, N-2-(4-hydroxy-3- flavor profile. In particular, embodiments provided herein 40 methoxyphenylethyl)-2-hydroxy-5-methoxyamide, N-(3- combine Sweetness enhancers and Sweetener compositions, methoxy-4-hydroxyphenylmethyl)-4-hydroxybenzamide, to increase the perception of Sweet taste of a Sweetener com 2,4,5-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, position, with Sweet taste improving compositions to improve and derivatives thereof. Particular embodiments of hydroxy the temporal and/or flavor profile of the sweetness enhanced benzoic acids are illustrated in Table 1. Sweetener composition. 45 I. Sweetness Enhancers TABLE 1 As used herein, the phrase “sweetness enhancer includes Exemplary embodiments of hydroxybenzoic acid Sweetness enhancers compositions capable of enhancing or intensifying the per ception of Sweet taste of Sweetener compositions or Sweet OH OH OH 50 ened compositions. The phrase Sweetness enhancer is syn HO OH onymous with the terms “sweet taste potentiator.” “sweetness potentiator” and “sweetness intensifier.” Generally, the OH Sweetness enhancers provided herein enhance the Sweet taste OH ofsweeteners without providing any noticeable sweet taste by HO O themselves at the concentrations employed; however, the 55 Sweetness enhancers may provide Sweet taste at higher con HO O HO O centrations. HO OH HO Non-limiting examples of suitable Sweetness enhancers in particular embodiments include aryl carboxylic acid deriva 60 tives (e.g., hydroxybenzoic acids), aryl Sulfonic acid deriva OH tives, isoxazoles, amides, ureas, thioureas, benzisoxazoles, HO OH salts thereof, derivatives thereof, and combinations thereof. OH Aryl carboxylic acid derivatives, as used herein, include hydroxybenzoic acids and naphtholic acids. Hydroxybenzoic 65 HO O acids generally may be described as including compounds having the general chemical structure: US 8,709,521 B2 5 6 TABLE 1-continued hydrazino, carbamyl, phosphonic acid, phosphonato, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, Exemplary embodiments of hydroxybenzoic acid Sweetness enhancers aryl, heteroaryl, or heterocyclic group. Naphthalene Sulfonic Me OCH5 NO acids generally may be described as including compounds 5 having the general chemical structure:

OH

OH OH HO O 10 HO O HO O R R Naphthoic acids generally may be described as including compounds having the general chemical structure: 15

wherein at least one of R-Rs comprises a Sulfonyl and wherein R-Rs, independent of one another, may be a hydro gen, halogen, hydroxyl, amino, amido, alkylamino, ary 25 lamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alkynyl, cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, Rs R4 Sulfamoyl phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximno, hydrazino, carbamyl. wherein at least one of R-Rs comprises a carboxyl and phosphonic acid, phosphonato, or a straight chained, wherein R-Rs, independent of one another, may be a hydro 30 branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or gen, halogen, hydroxyl, amino, amido, alkylamino, ary heterocyclic group. In particular embodiments, R or R com lamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alkynyl, cyano, prise a sulfonyl. Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, Particular embodiments of isoxazoles include compounds Sulfamoyl phosphonyl, phosphinyl, phosphoryl, phosphino, 35 having the general chemical structure: thioester, thioether, anhydride, oximno, hydrazino, carbamyl. phosphonic acid, phosphonato, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group. In particular embodiments, R or R com prise a carboxyl. 40 Aryl sulfonic acid derivatives, as used herein, include ben Zenesulfonic acids and naphthalene Sulfonic acids. Benzene Sulfonic acids generally may be described as including com pounds having the general chemical structure: 45

O 50 wherein R, R2, and R, independent of one another, may be a hydrogen, halogen, hydroxyl, amino, amido, alkylamino, ORS-OH arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alkynyl, Rs R cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, 55 phosphino, thioester, thioether, anhydride, oximino, R4 R2 hydrazino, carbamyl, phosphonic acid, phosphonato, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, R3 aryl, heteroaryl, or heterocyclic group. Non-limiting 60 examples of suitable isoxazoles include (R) N-(5,7-dim wherein R. R. R. R. and Rs, independent of one another, ethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-car may be a hydrogen, halogen, hydroxyl, amino, amido, alky boxamide, (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen lamino, arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alky 1-yl)isoxazole-5-carboxamide, and (R) N-(1,2,3,4- nyl, cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, 65 tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide. Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, Particular embodiments of isoxazoles suitable for use as phosphino, thioester, thioether, anhydride, oximno, sweetness enhancers are illustrated in Table 2. US 8,709,521 B2 7 8 TABLE 2 aryl, heteroaryl, or heterocyclic group. Non-limiting examples of suitable amides include (R)-3-chloro-2-hy Exemplary embodiments of isoxazole Sweetness enhancers droxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl) SN benzamide, 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclo S O hexyl)benzamide, 2,6-dimethyl-N-(2-methylcyclohexyl) benzamide, and (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3- methylbutan-2-yl)benzamide. Particular embodiments of HN O 10 amides Suitable for use as Sweetness enhancers are illustrated in Table 3. Other amides capable of functioning as sweetness enhancers are described in U.S. Patent Publication No. 2005/ OO84506.

15 TABLE 3 (R)-N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1- yl)isoxazole-5-carboxamide Exemplary embodiments of amide Sweetness enhancers y C

OH

25

(R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalenc 30 1-yl)isoxazole-5-carboxamide OMe (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4- ), tetrahydronaphthalen-1-yl)benzamide 35 F

F CH3 CH3 H 40 N F

O F (R)-N-(1,2,3,4-tetrahydronaphthalenc 1-yl)isoxazole-5-carboxamide 2,3,5,6-tetrafluro-4-methyl-N-(2- 45 methylcyclohexyl)benzamide Particular embodiments of amides include compounds having the general chemical structure:

50

O

R --- 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide 55 R2 F wherein R. R. and R, independent of one another, may be F CH a hydrogen, halogen, hydroxyl, amino, amido, alkylamino, 60 H arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alkynyl, N cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, ^ F Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, O F (S)-2,3,5,6-tetrafluoro-4-methyl phosphino, thioester, thioether, anhydride, oXimino, 65 N-(3-methylbutan-2-yl)benzamide hydrazino, carbamyl, phosphonic acid, phosphonato, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, US 8,709,521 B2 10 Particular embodiments of ureas include compounds hav Particular embodiments of thioureas include compounds ing the general chemical structure: having the general chemical structure:

S O N N R-N) {Y. R-N) {Y. V 3 v 3 R2 R 10 wherein R. R. R. and Ra, independent of one another, may wherein R. R. R. and Ra, independent of one another, may be a hydrogen, hydroxyl, amino, amido, alkylamino, ary be a hydrogen, halogen, hydroxyl, amino, amido, alkylamino, lamino, alkoxy, aryloxy, acyl, alkenyl, alkynyl, cyano, Sulfo, arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alkynyl, 15 Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, Sulfa cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, moyl, thioester, thioether, anhydride, oximino, hydrazino, Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, carbamyl, or a straight chained, branched, or cyclic alkyl, phosphino, thioester, thioether, anhydride, oximino, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group. Non hydrazino, carbamyl, phosphonic acid, phosphonato, or a limiting examples of thioureas Suitable for use as Sweetness straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, enhancers include N-((1H-pyrrol-3-yl)methyl)-N'-(4-isopro aryl, heteroaryl, or heterocyclic group. Non-limiting poxyphenyl)thiourea and N-(4-ethoxyphenyl)-N'-(furan-2- examples of ureas Suitable for use as Sweetness enhancers ylmethyl)thiourea. Particular embodiments of thioureas suit include N-(4-chloro-2,6-difluorophenyl)-4-methylisoindo able for use as sweetness enhancers are illustrated in Table 5. line-2-carboxamide, N-(2,4-dimethylphenyl)-4-methyl isoindoline-2-carboxamide, and N-(benzod1.3dioxol-5- 25 TABLE 5 yl)isoindoline-2-carboxamide. Particular embodiments of ureas Suitable for use as Sweetness enhancers are illustrated in Exemplary embodiments of thiourea Sweetness enhancers Table 4. NH

TABLE 4 30 Exemplary embodiments of urea Sweetness enhancers ul-O -2 F N-((1H-pyrrol-3-yl)methyl-N'- 35 (4-isopropoxyphenyl)thiourea

HN C H H 91 N N-( 40 N N S. O F

Me 1N O O S N-(4-chloro-2,6-diflurophenyl)-4- N-(4-ethoxyphenyl)-N'-(furan-2-ylmethyl)thiourea methylisoindoline-2-carboxamide 45 Particular embodiments of benzisoxazole derivatives HN Me include compounds having the general chemical structure:

N-( 50 O Me

Me N-(2,4-dimethylphenyl-4-methylisoindoline 2-carboxamide 55

wherein R. R. R. R. and Rs, independent of one another, may be a hydrogen, halogen, hydroxyl, amino, amido, alky 60 lamino, arylamino, alkoxy, aryloxy, nitro, acyl, alkenyl, alky nyl, cyano, Sulfo, Sulfato, mercapto, imino, Sulfonyl, Sulfenyl, Sulfinyl, Sulfamoyl phosphonyl, phosphinyl, phosphoryl, co phosphino, thioester, thioether, anhydride, oximino, N-(benzod1.3dioxol-5-yl)isoindoline 2-carboxamide hydrazino, carbamyl, phosphonic acid, phosphonato, or a 65 straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R may be an oxygen, nitrogen, or Sulfur, and wherein X may be 0 when R. US 8,709,521 B2 11 12 is an oxygen or wherein X may be 0 or 1 when R is a nitrogen biose, glucosamine, mannosamine, , glucuronic acid, or sulfur. Non-limiting examples of benzisoxazole deriva gluconic acid, glucono-lactone, abequose, galactosamine, tives suitable for use as sweetness enhancers include 3-(3- Xylo- (Xylotriose, Xylobiose and the like), hydroxy-4-methoxyphenethyl)-4,6-dihydroxybenzodisox gentio-oligoscaccharides (gentiobiose, gentiotriose, gen azole- and 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4- tiotetraose and the like), galacto-oligosaccharides, , methoxyphenyl)propan-1-one. Particular embodiments of nigero-oligosaccharides, (kestose, dihydrochalcone derivatives suitable for use as sweetness nystose and the like), maltotetraol, maltotriol, malto-oli enhancers are illustrated in Table 6. gosaccharides (, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), , meli TABLE 6 10 biose, , , , isomerized liquid such as high fructose corn/ syrup (e.g., HFCS55, Exemplary embodiments of thiourea Sweetness enhancers HFCS42, or HFCS90), coupling sugars, soybean oligosac OMe charides, and glucose syrup. 15 Other sweeteners suitable for use in embodiments pro HO OH vided herein include natural and synthetic high-potency OH Sweeteners. As used herein the phrases “natural high-potency sweetener”, “NHPS”, “NHPS composition”, and “natural high-potency Sweetener composition” are synonymous. “NHPS' means any sweetener found in nature which may be O N in raw, extracted, purified, or any other form, singularly or in 3-(3-hydroxy-4-methoxyphenethyl)- combination thereof and characteristically have a Sweetness 4,6-dihydroxybenzodisoxazole potency greater than Sucrose, fructose, or glucose, yet have OMe less calories. Non-limiting examples of NHPSs suitable for 25 embodiments of this invention include rebaudioside A, rebau dioside B, rebaudioside C (dulcoside B), rebaudioside D, OH rebaudioside E, rebaudioside F, dulcoside A, rubusoside, ste OH via, Stevioside, mogroside IV. mogroside V, Luo Han Guo Sweetener, Siamenoside, monatin and its salts (monatin SS, 30 RR, RS, SR), curculin, glycyrrhizic acid and its salts, thau matin, monellin, mabinlin, braZZein, hernandulcin, phyllod OH O ulcin, glycyphyllin, phloridzin, trilobtain, baiyunoside, osla 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4- methoxyphenyl)propan-1-one din, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, 35 and cyclocarioside I. NHPS also includes modified NHPSs. In particular embodiments, the Sweetener compositions Modified NHPSS include NHPSs which have been altered provided herein include an effective amount of Sweetness naturally. For example, a modified NHPS includes, but is not enhancers in the Sweetener composition. An effective amount limited to, NHPSs which have been fermented, contacted of a Sweetness enhancer is an amount Sufficient to increase or with enzyme, or derivatized or substituted on the NHPS. In enhance the Sweetness intensity of a Sweetener composition 40 one embodiment, at least one modified NHPS may be used in beyond the degree of sweetness perceived for a sweetener combination with at least one NHPS. In another embodiment, composition without a Sweetness enhancer. For example, par at least one modified NHPS may be used without a NHPS. ticular embodiments may include the Sweetness enhancer in Thus, modified NHPSs may be substituted foraNHPS or may an amount from about 0.01 ppm to 1000 ppm in the final be used in combination with NHPSs for any of the embodi product, in another embodiment from about 0.1 ppm to about 45 ments described herein. For the sake of brevity, however, in 100 ppm, in another embodiment from about 0.5 ppm to about the description of embodiments of this invention, a modified 50 ppm, and in still another embodiment from about 1 ppm to NHPS is not expressly described as an alternative to an about 10 ppm. unmodified NHPS, but it should be understood that modified II. Sweeteners NHPSs can be substituted for NHPSs in any embodiment The Sweetness enhancers described hereinabove may be 50 disclosed herein. used to enhance the Sweet taste or perception of any Suitable In one embodiment, extracts of a NHPS may be used in any caloric, low-caloric, or non-caloric Sweetener. Non-limiting purity percentage. In another embodiment, when a NHPS is examples of Such Sweeteners include caloric carbohydrate used as a non-extract, the purity of the NAPS may range for Sweeteners, natural high-potency Sweeteners, synthetic high example from about 25% to about 100%. According to other potency Sweeteners, and combinations thereof. As used 55 embodiments, the purity of the NHPS may range from about herein, the phrase “sweetness enhanced Sweetener composi 50% to about 100%; from about 70% to about 100%; from tion” refers to combinations including at least one Sweetness about 80% to about 100%; from about 90% to about 100%: enhancer and at least one Sweetener. from about 95% to about 100%; from about 95% to about Non-limiting examples of suitable caloric carbohydrate 99.5%; from about 96% to about 100%; from about 97% to Sweeteners include Sucrose, fructose, glucose, erythritol, 60 about 100%; from about 98% to about 100%; and from about maltitol, lactitol, Sorbitol, mannitol. Xylitol, D-, tre 99% to about 100%. halose, , rhamnose, cyclodextrin (e.g., C-cyclodex Purity, as used here, represents the weight percentage of a trin, B-cyclodextrin, and Y-cyclodextrin), , , respective NHPS compound present in a NHPS extract, in , , , , , , , raw or purified form. In one embodiment, a Steviolglycoside , , invert Sugar, isotrehalose, neotrehalose, 65 extract comprises a particular Steviolglycoside in a particular palatinose or isomalitulose, , , gulose, purity, with the remainder of the Stevioglycoside extract com idose, , , , , , cello prising a mixture of other Steviolglycosides. US 8,709,521 B2 13 14 To obtain a particularly pure extract of a NAPS, such as ficient to promote crystallization of the rebaudioside A to rebaudioside A, it may be necessary to purify the crude extract form pure rebaudioside A. An amount of rebaudioside A to a Substantially pure form. Such methods generally are sufficient to promote crystallization of substantially pure known to those of ordinary skill in the art. rebaudioside A comprises an amount of rebaudioside A from An exemplary method for purifying a NHPS, such as about 0.0001% to about 1% by weight of the rebaudioside A rebaudioside A, is described in U.S. patent application Ser. present in the solution, more particularly from about 0.01% to No. 1 1/751,627, filed May 21, 2007, which claims priority to about 1% by weight. An appropriate temperature for the step U.S. Provisional Patent Applications 60/805,216 and 60/889, of seeding comprises a temperature in a range from about 18' 318, filed on Jun. 19, 2006, and Feb. 12, 2007, respectively, all C. to about 35° C. entitled “Rebaudioside A Composition and Method for Puri 10 In another exemplary embodiment, the method of purify fying Rebaudioside A. the disclosures of which are incorpo ing rebaudioside A further comprises the steps of separating rated herein by reference in their entirety. and washing the Substantially pure rebaudioside A composi Briefly described, substantially pure rebaudioside A is tion. The Substantially pure rebaudioside A composition may crystallized in a single step from an aqueous organic Solution be separated from the aqueous organic solution by a variety of comprising at least one organic solvent and water in an 15 Solid-liquid separation techniques that utilize centrifugal amount from about 10% to about 25% by weight, more par force, that include, without limitation, vertical and horizontal ticularly from about 15% to about 20% by weight. Organic perforated basket centrifuge, Solid bowl centrifuge, decanter Solvents may comprise alcohols, acetone, and acetonitile. centrifuge, peeler type centrifuge, pusher type centrifuge, Non-limiting examples of alcohols include ethanol, metha Heinkel type centrifuge, disc stack centrifuge and cyclone nol, isopropanol. 1-propanol. 1-butanol, 2-butanol, tert-bu separation. Additionally, separation may be enhanced by any tanol, and isobutanol. In one embodiment, the at least one of pressure, vacuum, and gravity filtration methods, that organic solvent comprises a mixture of ethanol and include, without limitation, the use of belt, drum, Nutsche present in the aqueous organic solution in a weight ratio type, leaf plate, Rosenmund type, sparkler type, and bag ranging from about 20 parts to about 1 part ethanol to about 1 filters and filter press. Operation of the rebaudioside A solid part methanol, in another embodiment from about 3 parts to 25 liquid separation device may be continuous, semi-continuous about 1 part ethanol to about 1 part methanol. or in batch mode. The substantially pure rebaudioside A com In one embodiment, the weight ratio of the aqueous organic position also may be washed on the separation device using solution and crude rebaudioside A ranges from about 10 to various aqueous organic Solutions and mixtures thereof. The about 4 parts aqueous organic solution to about 1 part crude Substantially pure rebaudioside A composition can be dried rebaudioside A, more particularly from about 5 to about 3 30 partially or totally on the separation device using any number parts aqueous organic solution to about 1 part crude rebau of gases, including, without limitation, nitrogen and argon, to dioside A. evaporate residual liquid solvent. The substantially pure In an exemplary embodiment, the method of purifying rebaudioside A composition may be removed automatically rebaudioside A is carried out at approximately room tempera or manually from the separation device using liquids, gases or ture. In another embodiment, the method of purifying rebau 35 mechanical means by either dissolving the Solid or maintain dioside A further comprises the step of heating the rebaudio ing the solid form. side A solution to a temperature in a range from about 20°C. Instill another exemplary embodiment, the method of puri to about 40° C., or in another embodiment to a reflux tem fying rebaudioside A further comprises the step of drying the perature, for about 0.25 hour to about 8 hours. In another Substantially pure rebaudioside A composition using tech exemplary embodiment, wherein the method for purifying 40 niques well known to those skilled in the art, non-limiting rebaudioside A comprises the step of heating the rebaudioside examples of which include the use of a rotary vacuum dryer, A solution, the method further comprises the step of cooling fluid bed dryer, rotary tunnel dryer, plate dryer, tray dryer, the rebaudioside A Solution to a temperature in the range from Nauta type dryer, spray dryer, flash dryer, micron dryer, pan about 4° C. to about 25° C. for about 0.5 hour to about 24 dryer, high and low speed paddle dryer and microwave dryer. hours. 45 In an exemplary embodiment, the step of drying comprises According to particular embodiments, the purity of rebau drying the Substantially pure rebaudioside A composition dioside A may range from about 50% to about 100%; from using a nitrogen or argon purge to remove the residual solvent about 70% to about 100%; from about 80% to about 100%: at a temperature in a range from about 40°C. to about 60° C. from about 90% to about 100%; from about 95% to about for about 5 hours to about 100 hours. 100%; from about 95% to about 99.5%; about 96% to about 50 In yet another exemplary embodiment, wherein the crude 100%; from about 97% to about 100%; from about 98% to rebaudioside A mixture comprises Substantially no rebaudio about 100%; and from about 99% to about 100%. According side D impurity, the method of purifying rebaudioside A to particular embodiments, upon crystallization of crude further comprises the step of slurrying the composition of rebaudioside A the substantially pure rebaudioside A compo Substantially pure rebaudioside A with an organic solvent or sition comprises rebaudioside A in a purity greater than about 55 an aqueous organic Solution prior to the step of separating and 95% by weight up to about 100% by weight on a dry basis. In drying the Substantially pure rebaudioside A composition. other exemplary embodiments, Substantially pure rebaudio The slurry is a mixture comprising a Solid and an aqueous side A comprises purity levels of rebaudioside A greater than organic Solution or organic solvent, wherein the Solid com about 97% up to about 100% rebaudioside A by weight on a prises the Substantially pure rebaudioside A composition and dry basis, greater than about 98% up to about 100% by weight 60 is only sparingly soluble in the aqueous organic solution or on a dry basis, or greater than about 99% up to about 100% by organic solvent. In an embodiment, the Substantially pure weight on a dry basis. The rebaudioside A Solution during the rebaudioside A composition and aqueous organic solution or single crystallization step may be stirred or unstirred. organic solvent are present in the slurry in a weight ratio In an exemplary embodiment, the method of purifying ranging from about 15 parts to 1 partaqueous organic Solution rebaudioside A further comprises the step of seeding (op 65 to about 1 part Substantially pure rebaudioside A composi tional step) the rebaudioside A Solution at an appropriate tion. In one embodiment, the slurry is maintained at room temperature with high-purity crystals of rebaudioside A suf temperature. In another embodiment, the step of slurrying US 8,709,521 B2 15 16 comprises beating the slurry to a temperature in a range from 2-3 hours. Form 3 can be converted to Form 2 during the about 20 to about 40°C. The substantially pure rebaudioside drying process; however, increasing either the drying tem A composition is slurried for about 0.5 hour to about 24 hours. perature above 70° C. or the drying time of a substantially In still yet another exemplary embodiment, the method of pure rebaudioside A composition can result in decomposition purifying rebaudioside A further comprises the steps of sepa 5 of the rebaudioside A and increase the level of rebaudioside B rating the Substantially pure rebaudioside A composition impurity in the Substantially pure rebaudioside A composi from the aqueous organic solution or organic solvent of the tion. Form 2 can be converted to Form 1 with the addition of slurry and washing the Substantially pure rebaudioside A Water. composition followed by the step of drying the substantially Form 4 may be formed from Form 1, 2, 3, or combinations pure rebaudioside A composition. 10 thereof, using methods well known to those of ordinary skill If further purification is desired, the method of purifying in the art. Non-limiting examples of Such methods include rebaudioside A described herein may be repeated or the sub ball milling, precipitation, lypophilization, cryo-grinding, stantially pure rebaudioside A composition may be purified and spray-drying. In a particular embodiment, Form 4 can be further using an alternative purification method, Such as the prepared from a Substantially pure rebaudioside A composi column chromatography. 15 tion obtained by the purification methods described herein It also is contemplated that other NHPSs may be purified above by spray-drying a solution of the Substantially pure using the purification method described herein, requiring rebaudioside A composition. only minor experimentation that would be obvious to those of According to particular embodiments, the rebaudioside A ordinary skill in the art. composition may be modified to comprise particular amounts The purification of rebaudioside A by crystallization as of the polymorphic or amorphous forms. For example, in one described above results in the formation of at least three embodiment the rebaudioside A composition may be modi different polymorphs: Form 1: a rebaudioside A hydrate; fied to have an increased amount of Forms 2, 3, or 4, or a Form 2: an anhydrous rebaudioside A; and Form 3: a rebau combination thereof (such that the total amount of the com dioside A solvate. In addition to the at least three polymorphic bined Forms falls within the desired range) while decreasing forms of rebaudioside A, the purification of rebaudioside A 25 the amount of Form 1 present. Not wishing to be bound by any may result in the formation of an amorphous form of rebau theory, by controlling the amount of the particular polymor dioside A, Form 4. The aqueous organic solution and tem phic and/or amorphous forms present in the rebaudioside A perature of the purification process influence the resulting composition, a desired rate of dissolution of the rebaudioside polymorphs in the Substantially pure rebaudioside A compo A composition may be obtained. sition. FIGS. 1-5 are exemplary powder X-ray diffraction 30 For example, in a particular embodiment the rebaudioside (XRPD) scans of the polymorphic and amorphous forms of A composition may comprise any one of Forms 2, 3, or 4, or rebaudioside A: Form 1 (hydrate), Form 2 (anhydrate), Form a combination thereof (such that the total amount of the 3A (methanol solvate). Form 3B (ethanol solvate), and Form combined Forms falls within the designated range) in an 4 (amorphous), respectively. amount of at least about 10% by weight of the rebaudioside A The material properties of the four rebaudioside A poly 35 composition, at least about 25%, at least about 50%, at least morphs are Summarized in the following table: about 75%, at least about 90%, or at least 99% by weight 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 H2O at 25°C. in 60 minutes) in 5 minutes) in 5 minutes) in 5 minutes) Alcohol content <0.5% <1% >0.05% Moisture content >5% <1% <6%

The type of polymorph formed is dependent on the com the rebaudioside A composition. In another embodiment, the position of the aqueous organic solution, the temperature of 50 rebaudioside A composition may comprise an amount of any the crystallization step, and the temperature during the drying one of Forms 2, 3, or 4, or a combination thereof (such that the step. Form 1 and Form 3 are believed to be formed during the total amount of the combined Forms falls within the desig single crystallization step while Form 2 is believed to be nated range) in an amount from about 10% up to about 100% formed during the drying step after conversion from Form 1 by weight of the rebaudioside A composition, from about or Form 3. 55 25% up to about 100%, from about 50% up to about 100%, Low temperatures during the crystallization step, in the from about 75% up to about 100%, or from about 90% up to range of about 20°C. to about 50° C., and a low ratio of water about 100% by weight of the rebaudioside A composition. to the organic solvent in the aqueous organic solution results Alternatively or in addition to controlling the amount of in the formation of Form 3. High temperatures during the Forms 2, 3, or 4, or combinations thereof which are present in crystallization step, in the range of about 50° C. to about 80° 60 the rebaudioside A composition, one skilled in the art may C., and a high ratio of water to the organic solvent in the desire to control the rate of dissolution of the rebaudioside A aqueous organic Solution results in the formation of Form 1. composition by modifying the amount of Form 1 present in Form 1 can be converted to Form 3 by slurrying in an anhy the rebaudioside A composition. Accordingly, in a particular drous solvent at room temperature (2-16 hours) or at reflux for embodiment the rebaudioside A composition may comprise approximately (0.5-3 hours). Form 3 can be converted to 65 Form 1 in an amount up to about 50% by weight of the Form 1 by slurrying the polymorphin water at room tempera rebaudioside A composition, up to about 25%, up to about ture for approximately 16 hours or at reflux for approximately 10%, up to about 5%, or up to about 1% by weight of the US 8,709,521 B2 17 18 rebaudioside A composition. In another embodiment, the In still another particular embodiment, rebaudioside E is rebaudioside A composition may comprise Form 1 in an present in the combination of high-potency Sweeteners in an amount from about 0.5% up to about 50% by weight of the amount in the range of about 0.1 to about 4% by weight of the rebaudioside A composition, from about 0.5% up to about combination of high-potency Sweeteners, in another embodi 25%, from about 0.5% up to about 10%, from about 0.5% up 5 ment in the range of about 0.1 to about 2% by weight, and in to about 5%, or from about 0.5% up to about 1% by weight of yet another embodiment in the range of about 0.5 to about 1% the rebaudioside A composition. by weight. As used herein, the phrase “synthetic sweetener” refers to In still another particular embodiment, rebaudioside F is any compositions which are not found in nature and which present in the combination of high-potency Sweeteners in an characteristically have a Sweetness potency greater than 10 amount in the range of about 0.1 to about 4% by weight of the combination of high-potency Sweeteners, in another embodi Sucrose, fructose, or glucose, yet have less calories. Non ment in the range of about 0.1 to about 2% by weight, and in limiting examples of synthetic Sweeteners Suitable for yet another embodiment in the range of about 0.5 to about 1% embodiments of this invention include Sucralose, acesulfame by weight. potassium or other salts, aspartame, alitame, saccharin, neo 15 In still yet another particular embodiment, dulcoside A is hesperidin dihydrochalcone, cyclamate, neotame, N-3-(3- present in the combination of high-potency Sweeteners in an hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl-L-pheny amount in the range of about 0.1 to about 4% by weight of the lalanine 1-methyl ester, N-3-(3-hydroxy-4- combination of high-potency Sweeteners, in another embodi methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- ment in the range of about 0.1 to about 2% by weight, and in phenylalanine 1-methyl ester, N-3-(3-methoxy-4- yet another embodiment in the range of about 0.5 to about 1% hydroxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine by weight. 1-methyl ester, salts thereof, and the like. In another particular embodiment, Stevioside is present in The NHPS and synthetic sweeteners may be used individu the combination of high-potency Sweeteners in an amount in ally or in combination with other NHPS and/or synthetic the range of about 0.5 to about 10% by weight of the combi Sweeteners. For example, the Sweetener composition may 25 nation of high-potency Sweeteners, in another embodiment in comprise a single NHPS or a single synthetic sweetener; a the range of about 1 to about 6% by weight, and in yet another single NHPS in combination with a single synthetic Sweet embodiment in the range of about 1 to about 4% by weight. ener; one or more NHPSs in combination with a single syn In still another particular embodiment, steviolbioside is thetic sweetener; a single NHPS in combination with one or present in the combination of high-potency Sweeteners in an more synthetic sweeteners; or one or more NHPSs in combi 30 amount in the range of about 0.1 to about 4% by weight of the nation with one or more synthetic Sweeteners. A plurality of combination of high-potency Sweeteners, in another embodi natural and/or synthetic high-potency sweeteners may be ment in the range of about 0.1 to about 2% by weight, and in used as long as the combined effect does not adversely affect yet another embodiment in the range of about 0.5 to about 1% the taste of the sweetener composition or orally sweetened by weight. composition. 35 According to a particular embodiment, the high-potency For example, particular embodiments comprise combina Sweetener composition comprises a combination of rebaudio tions of NHPSs, such as steviolglycosides. Non-limiting side A, Stevioside, rebaudioside B, rebaudioside C, and rebau examples of Suitable Steviolglycosides which may be com dioside F: wherein rebaudioside A is present in the combina bined include rebaudioside A, rebaudioside B, rebaudioside tion of high-potency Sweeteners in an amount in the range of C (dulcoside B), rebaudioside D, rebaudioside E, rebaudio 40 about 75 to about 85% by weight based on the total weight of side F, dulcoside A, rubusoside, Stevioside, or steviolbioside. the combination of high-potency Sweeteners, Stevioside is According to particular embodiments of the present inven present in an amount in the range of about 1 to about 6% by tion, the combination of high-potency Sweeteners comprises weight, rebaudioside B is present in an amount in the range of rebaudioside A in combination with rebaudioside B, rebau about 2 to about 5% by weight, rebaudioside C is present in an dioside C, rebaudioside E, rebaudioside F. Stevioside, Stevio 45 amount in the range of about 3 to about 8% by weight, and lbioside, dulcoside A, or combinations thereof. rebaudioside F is present in an amount in the range of about Generally, according to a particular embodiment, rebau 0.1 to about 2% by weight. dioside A is present in the combination of high-potency In addition, those of ordinary skill in the art should appre Sweeteners in an amount in the range of about 50 to about ciate that the Sweetener composition can be customized to 99.5% by weight of the combination of high-potency sweet 50 obtain a desired calorie content. For example, a low-caloric or eners, in another embodiment in the range of about 70 to non-caloric NHPS may be combined with a caloric natural about 90% by weight, and in yet another embodiment in the sweetener and/or other caloric additives to produce a sweet range of about 75 to about 85% by weight. ener composition with a preferred calorie content. In another particular embodiment, rebaudioside B is III. Sweet Taste Improving Compositions present in the combination of high-potency Sweeteners in an 55 The combination of the at least one Sweetness enhancer amount in the range of about 1 to about 8% by weight of the and at least one Sweetener often may result in a modified combination of high-potency Sweeteners, in another embodi temporal and/or flavor profile. Accordingly, particular ment in the range of about 2 to about 5% by weight, and in yet embodiments of the Sweetness enhanced Sweetener compo another embodiment in the range of about 2 to about 3% by sitions provided herein also may include at least one Sweet weight. 60 taste improving composition for re-balancing the temporal In another particular embodiment, rebaudioside C is and/or flavor profile of the Sweetness enhanced sweetener present in the combination of high-potency Sweeteners in an composition. Use of Sweet taste improving compositions to amount in the range of about 1 to about 10% by weight of the improve the temporal and/or flavor profile of a sweetener combination of high-potency Sweeteners, in another embodi composition are described in detail in co-pending U.S. patent ment in the range of about 3 to about 8% by weight, and in yet 65 application Ser. Nos. 11/561,148 and 11/561,158, the disclo another embodiment in the range of about 4 to about 6% by sures of which are incorporated herein by reference in their weight. entirety. US 8,709,521 B2 19 20 In particular embodiments, the at least one Sweetness temperature effects. These characteristics are dimensions in enhancer and at least one Sweet taste improving composition which the taste of sucrose is different from the tastes of may be the same. Thus, it is envisioned herein that the at least sweetness enhanced sweetener compositions. Whether or not one Sweetness enhancer may function both to enhance the a characteristic is more Sugar-like is determined by expert Sweetness of a Sweetener while also modifying the temporal sensory panel assessments of Sugar and compositions com and/or flavor profile of a sweetener to be more sugar-like. In prising the Sweetness enhanced Sweetener composition, both other particular embodiments, the at least one Sweetness with and without a Sweet taste improving composition. Such enhancer and at least one Sweet taste improving composition assessments quantify similarities of the characteristics of may be different. compositions comprising the Sweetness enhanced Sweetener It also is envisioned that embodiments may comprise any 10 composition, both with and without a Sweet taste improving combination of Sweetness enhancers, Sweeteners and Sweet composition, with those comprising Sugar. Suitable proce taste improving compositions. For example, in one embodi dures for determining whether a composition has a more ment a single Sweetness enhancer may be combined with a Sugar-like taste are well known in the art. single Sweetener and a single Sweet taste improving compo In a particular embodiment, a panel of assessors is used to sition. In another embodiment, a single Sweetness enhancer 15 measure the reduction of sweetness linger. Briefly described, may be combined with two or more Sweeteners and a single a panel of assessors (generally 8 to 12 individuals) is trained Sweet taste improving composition. In yet another embodi to evaluate Sweetness perception and measure Sweetness at ment, a single Sweetness enhancer may be combined with a several time points from when the sample is initially taken single Sweetener and two or more Sweet taste improving into the mouth until 3 minutes after it has been expectorated. compositions. In still other embodiments two or more Sweet Using statistical analysis, the results are compared between ness enhancers may be combined with two or more Sweeten samples containing additives and samples that do not contain ers and with two or more Sweet taste improving compositions. additives. A decrease in score for a time point measured after Thus, it is envisioned that any number of Sweetness enhanc the sample has cleared the mouth indicates there has been a ers, Sweeteners, and Sweet taste improving compositions may reduction in Sweetness perception. be combined to provide the Sweetener compositions embod 25 The panel of assessors may be trained using procedures ied herein. well known to those of ordinary skill in the art. In a particular Non-limiting examples of Suitable Sweet-taste improving embodiment, the panel of assessors may be trained using the compositions include carbohydrates, polyols, amino acids SpectrumTM Descriptive Analysis Method (Meilgaard et al. and their corresponding salts, polyamino acids and their cor Sensory Evaluation Techniques, 3' edition, Chapter 11). In responding salts, Sugar acids and their corresponding salts, 30 one embodiment, the focus of training should be the recog nucleotides, organic acids, inorganic acids, organic salts nition of and the measure of the basic tastes; specifically, including organic acid salts and organic base salts, inorganic Sweet. In order to ensure accuracy and reproducibility of salts, bitter compounds, flavorants and flavoring ingredients, results, each assessor should repeat the measure of the reduc astringent compounds, proteins or protein hydrolysates, Sur tion of Sweetness linger about three to about five times per factants, emulsifiers, flavonoids, alcohols, polymers, other 35 sample, taking at least a five minute break between each Sweet taste improving taste additives imparting Such Sugar repetition and/or sample and rinsing well with water to clear like characteristics, and combinations thereof. the mouth. In one embodiment, a single Sweet taste improving com Generally, the method of measuring Sweetness comprises position may be used in combination with a Sweetness taking a 10 mL sample into the mouth, holding the sample in enhanced Sweetener composition. In another embodiment, 40 the mouth for 5 seconds and gently Swirling the sample in the one or more Sweet taste improving compositions may be used mouth, rating the Sweetness intensity perceived at 5 seconds, in combination with a Sweetness enhanced Sweetener com expectorating the sample (without Swallowing following position. expectorating the sample), rinsing with one mouthful of water In a particular embodiment, combinations of a Sweetness (e.g., vigorously moving water in mouth as if with mouth enhanced Sweetener composition and at least one Sweet taste 45 wash) and expectorating the rinse water, rating the Sweetness improving composition Suppress, reduce, or eliminate unde intensity perceived immediately upon expectorating the rinse sirable taste and impart Sugar-like characteristics to the water, waiting 45 seconds and, while waiting those 45 sec Sweetness enhanced Sweetener composition. As used herein, onds, identifying the time of maximum perceived Sweetness the phrase “undesirable taste’ includes any taste property intensity and rating the Sweetness intensity at that time (mov which is not imparted by Sugars, e.g. glucose. Sucrose, fruc 50 ing the mouth normally and Swallowing as needed), rating the tose, or similar saccharides. Non-limiting examples of unde Sweetness intensity after another 10-15 seconds, rating the sirable tastes include delayed Sweetness onset, lingering sweetness intensity after another 60 seconds (cumulative 120 Sweet aftertaste, metallic taste, bitter taste, cooling sensation seconds after rinse), and rating the Sweetness intensity after taste or menthol-like taste, licorice-like taste, and/or the like. still another 60 seconds (cumulative 180 seconds after rinse). In one embodiment, a Sweetness enhanced Sweetener.com 55 Between samples, take a 5 minute break, rinsing well with position combined with at least one Sweet taste improving water to clear the mouth. composition exhibits a more Sugar-like temporal and/or As used herein, the term “carbohydrate” generally refers to Sugar-like flavor profile than a Sweetness enhanced Sweetener aldehyde or ketone compounds substituted with multiple composition without a Sweet taste improving composition is hydroxyl groups, of the general formula (CH2O), wherein n provided. As used herein, the phrases “Sugar-like character 60 is 3-30, as well as their oligomers and polymers. The carbo istic.” “sugar-like taste. “Sugar-like Sweet. "Sugary, and hydrates of the present invention can, in addition, be substi "Sugar-like are synonymous. Sugar-like characteristics tuted or deoxygenated at one or more positions. Carbohy include any characteristic similar to that of Sucrose and drates, as used herein, encompass unmodified carbohydrates, include, but are not limited to, maximal response, flavor pro carbohydrate derivatives, substituted carbohydrates, and file, temporal profile, adaptation behavior, mouthfeel, con 65 modified carbohydrates. As used herein, the phrases “carbo centration/response function behavior, tastant and flavor/ hydrate derivatives”, “substituted carbohydrate', and “modi Sweet taste interactions, spatial pattern selectivity, and fied carbohydrates' are synonymous. Modified carbohydrate US 8,709,521 B2 21 22 means any carbohydrate wherein at least one atom has been threonine, theanine, cysteine, cystine, alanine, Valine, added, removed, substituted, or combinations thereof. Thus, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histi carbohydrate derivatives or substituted carbohydrates include dine, ornithine, methionine, carnitine, aminobutyric acid (al Substituted and unsubstituted , disaccha pha-, beta-, or gamma-isomers), glutamine, hydroxyproline, rides, oligosaccharides, and . The carbohy taurine, norvaline, sarcosine, and their salt forms such as drate derivatives or substituted carbohydrates optionally can Sodium or potassium salts or acid salts. The Sweet taste be deoxygenated at any corresponding C-position, and/or improving amino acid additives also may be in the D- or Substituted with one or more moieties such as hydrogen, L-configuration and in the mono-, di-, or tri-form of the same halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, or different amino acids. Additionally, the amino acids may carboxyl derivatives, alkylamino, dialkylamino, arylamino, 10 be Cl-, 3-, y-, 6-, and e-isomers if appropriate. Combinations alkoxy, aryloxy, nitro, cyano, Sulfo, mercapto, imino, Sulfo of the foregoing amino acids and their corresponding salts nyl, Sulfenyl, Sulfinyl, Sulfamoyl, carboalkoxy, carboxamido, (e.g., sodium, potassium, calcium, magnesium salts or other phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, alkali or alkaline earth metal salts thereof, or acid salts) also thioether, oximino, hydrazino, carbamyl, phospho, phospho are Suitable Sweet taste improving additives in embodiments nato, or any other viable group provided the carbohydrate 15 of this invention. The amino acids may be natural or synthetic. derivative or substituted carbohydrate functions to improve The amino acids also may be modified. Modified amino acid the Sweet taste of the Sweetness enhanced Sweetener compo refers to any amino acid wherein at least one atom has been sition. added, removed, Substituted, or combinations thereof (e.g., Non-limiting examples of carbohydrates in embodiments N-alkyl amino acid, N-acyl amino acid, or N-methyl amino of this invention include tagatose, , galactose, rham acid). Non-limiting examples of modified amino acids nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and include amino acid derivatives Such as trimethyl glycine, Y-cyclodextrin), (including resistant maltodex N-methyl-glycine, and N-methyl-alanine. As used herein, trins such as Fibersol-2TM), , sucrose, glucose, ribu amino acids encompass both modified and unmodified amino lose, fructose, threose, arabinose, Xylose, lyxose, allose, acids. As used herein, modified amino acid also may encom altrose, mannose, idose, lactose, maltose, invert Sugar, isotre 25 pass peptides and polypeptides (e.g., dipeptides, tripeptides, halose, neotrehalose, palatinose or isomalitulose, erythrose, tetrapeptides, and pentapeptides) such as glutathione and deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi L-alanyl-L-glutamine. cose, turanose, , , glucosamine, man Suitable Sweet taste improving polyamino acid additives nosamine, fucose, glucuronic acid, gluconic acid, glucono include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-C- lactone, abequose, galactosamine, beet oligosaccharides, 30 lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-C- isomalto-oligosaccharides (, isomaltotriose, ornithine or poly-L-y-ornithine), poly-L-arginine, other poly panose and the like), xylo-oligosaccharides (Xylotriose, Xylo meric forms of amino acids, and salt forms thereof (e.g., biose and the like), gentio-oligoscaccharides (gentiobiose, magnesium, calcium, potassium, or sodium salts such as gentiotriose, gentiotetraose and the like), Sorbose, nigero L-glutamic acid mono Sodium salt). The Sweet taste improv oligosaccharides, fructooligosaccharides (kestose, nystose 35 ing polyamino acid additives also may be in the D- or L-con and the like), maltotetraol, maltotriol, malto-oligosaccha figuration. Additionally, the polyamino acids may be Cl-, 3-, rides (maltotriose, maltotetraose, maltopentaose, malto Y-, 6-, and e-isomers if appropriate. Combinations of the hexaose, maltoheptaose and the like), lactulose, melibiose, foregoing polyamino acids and their corresponding salts raffinose, rhamnose, ribose, isomerized liquid Sugars such as (e.g., sodium, potassium, calcium, magnesium salts or other high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or 40 alkali or alkaline earth metal salts thereof or acid salts) also HFCS90), coupling Sugars, soybean oligosaccharides, and are Suitable Sweet taste improving additives in embodiments glucose syrup. Additionally, the carbohydrates as used herein of this invention. The polyamino acids described herein also may be in either the D- or L-configuration. may comprise co-polymers of different amino acids. The The term “polyol', as used herein, refers to a molecule that polyamino acids may be natural or synthetic. The polyamino contains more than one hydroxyl group. A polyol may be a 45 acids also may be modified, Such that at least one atom has diol, triol, or a tetraol which contain 2, 3, and 4 hydroxyl been added, removed, substituted, or combinations thereof groups, respectively. A polyol also may contain more than (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As four hydroxyl groups, such as a pentaol, hexaol, heptaol, or used herein, polyamino acids encompass both modified and the like, which contain, 5, 6, or 7 hydroxyl groups, respec unmodified polyamino acids. In accordance with particular tively. Additionally, a polyol also may be a Sugar alcohol, 50 embodiments, modified polyamino acids include, but are not polyhydric alcohol, or polyalcohol which is a reduced form of limited to polyamino acids of various molecular weights carbohydrate, wherein the carbonyl group (aldehyde or (MW), such as poly-L-O-lysine with a MW of 1,500, MW of ketone, ) has been reduced to a primary or 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW secondary hydroxyl group. of 300,000. Non-limiting examples of Sweet taste improving polyol 55 Suitable Sweet taste improving Sugar acid additives for use additives in embodiments of this invention include erythritol, in embodiments of this invention include, but are not limited maltitol, mannitol, Sorbitol, lactitol, Xylitol, inositol, isomalt, to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glu propylene glycol, glycerol (glycerine), threitol, galactitol, caric, galactaric, galacturonic, and their salts (e.g., Sodium, reduced isomalto-oligosaccharides, reduced Xylo-oligosac potassium, calcium, magnesium salts or other physiologi charides, reduced gentio-oligosaccharides, reduced maltose 60 cally acceptable salts), and combinations thereof. syrup, reduced glucose syrup, and Sugar alcohols or any other Suitable sweet taste improving nucleotide additives for use carbohydrates capable of being reduced which do not in embodiments of this invention include, but are not limited adversely affect the taste of the Sweetness enhanced sweet to, inosine monophosphate (IMP), guanosine monophos ener composition. phate (GMP), adenosine monophosphate (AMP), cytosine Suitable Sweet taste improving amino acid additives for use 65 monophosphate (CMP), uracil monophosphate (UMP), in embodiments of this invention include, but are not limited inosine diphosphate, guanosine diphosphate, adenosine to, aspartic acid, arginine, glycine, glutamic acid, proline, diphosphate, cytosine diphosphate, uracil diphosphate, US 8,709,521 B2 23 24 inosine triphosphate, guanosine triphosphate, adenosine vorants may include DöhlerTM Natural Flavoring Sweetness triphosphate, cytosine triphosphate, uracil triphosphate, and Enhancer K14323 (DöhlerTM., Darmstadt, Germany), Sym their alkali or alkaline earth metal salts, and combinations riseTM Natural Flavor Mask for Sweeteners 161453 and thereof. The nucleotides described herein also may comprise 164126 (Symrise, HolzmindenTM, Germany), Natural Advan nucleotide-related additives, such as nucleosides or nucleic tageTM Bitterness Blockers 1, 2, 9 and 10 (Natural Advan acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). tageTM, Freehold, N.J., U.S.A.), and SucramaskTM (Creative Suitable Sweet taste improving organic acid additives Research Management, Stockton, Calif., U.S.A.). include any compound which comprises a —COOH moiety. Suitable sweet taste improving polymer additives for use in Suitable Sweet taste improving organic acid additives for use embodiments of this invention may include, but are not lim in embodiments of this invention include, but are not limited 10 ited to, , , pectic, pectinic, polyuronic, polyga to, C2-C30 carboxylic acids, substituted hydroxyl C1-C30 lacturonic acid, starch, food hydrocolloid or crude extracts carboxylic acids, berzoic acid, Substituted benzoic acids (e.g. thereof (e.g., gum acacia Senegal (FibergumTM), gum acacia 2,4-dihydroxybenzoic acid), Substituted cinnamic acids, seyal, carageenan), poly-L-lysine (e.g., poly-L-C.-lysine or hydroxyacids, substituted hydroxybenzoic acids, substituted poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-C-ornithine cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric 15 acid, citric acid, gluconic acid, glucoheptonic acids, adipic or poly-L-y-ornithine), polyarginine, polypropylene glycol, acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of polyethylene glycol, poly(ethylene glycol methyl ether), pol malic, fumaric, and tartaric acids), fumaric acid, maleic acid, yaspartic acid, polyglutamic acid, polyethyleneimine, alginic Succinic acid, chlorogenic acid, Salicylic acid, creatine, glu acid, Sodium alginate, propylene glycolalginate, sodium hex cosamine hydrochloride, glucono delta lactone, caffeic acid, ametaphosphate (SHMP) and its salts, and sodium polyeth bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic yleneglycolalginate and other cationic and anionic polymers. acid, polyglutamic acid, and their alkali or alkaline earth Suitable sweet taste improving protein or protein hydroly metal salt derivatives thereof. In addition, the sweet taste sate additives for use in embodiments of this invention improving organic acid additives also may be in either the D include, but are not limited to, bovine serum albumin (BSA), or L-configuration. 25 whey protein (including fractions or concentrates thereof Suitable Sweet taste improving organic acid salt additives such as 90% instant whey protein isolate, 34% whey protein, include, but are not limited to, Sodium, calcium, potassium, 50% hydrolyzed whey protein, and 80% whey protein con and magnesium salts of all organic acids, such as salts of citric centrate), soluble rice protein, soy protein, protein isolates, acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., protein hydrolysates, reaction products of protein hydroly Sodium lactate), alginic acid (e.g., Sodium alginate), ascorbic 30 sates, glycoproteins, and/or proteoglycans containing amino acid (e.g., sodium ascorbate), benzoic acid (e.g., Sodium ben acids (e.g., glycine, alanine, serine, threonine, asparagine, Zoate or potassium benzoate), and adipic acid. The examples glutamine, arginine, Valine, isoleucine, leucine, norvaline, of the Sweet taste improving organic acid salt additives methionine, proline, tyrosine, hydroxyproline, and the like), described optionally may be substituted with one or more of collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., the following moieties selected from the group consisting of 35 hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, hydrolyzed fish collagen), and collagen hydrolysates (e.g., acyl, acyloxy, amino, amido, carboxyl derivatives, alky porcine collagen hydrolysate). lamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, Suitable sweet taste improving surfactant additives for use cyano, Sulfo, thiol, imine, Sulfonyl, Sulfenyl, Sulfinyl, Sul in embodiments of this invention include, but are not limited famyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, 40 to, polysorbates (e.g., polyoxyethylene Sorbitan monooleate phosphoryl, phosphino, thioester, thioether, anhydride, (polysorbate 80), polysorbate 20, polysorbate 60), sodium oXimino, hydrazino, carbamyl, phospho, phosphonato, and dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl any other viable group, provided the Substituted organic acid SulfoSuccinate Sodium, Sodium dodecyl Sulfate, cetylpyri salt additive functions to improve the Sweet taste of the Sweet dinium chloride (hexadecylpyridinium chloride), hexadecyl ness enhanced Sweetener composition. 45 trimethylammonium bromide, Sodium cholate, carbamoyl, Suitable Sweet taste improving inorganic acid additives for choline chloride, Sodium glycocholate, sodium taurodeoxy use in embodiments of this invention include, but are not cholate, lauric arginate, Sodium Stearoyl lactylate, sodium limited to, phosphoric acid, phosphorous acid, polyphospho taurocholate, lecithins, sucrose oleate esters, sucrose Stearate ric acid, hydrochloric acid, Sulfuric acid, carbonic acid, esters, sucrose palmitate esters. Sucrose laurate esters, and Sodium dihydrogen phosphate, and their corresponding alkali 50 other emulsifiers, and the like. or alkaline earth metal salts thereof. Suitable sweet taste improving flavonoid additives for use Suitable sweet taste improving bitter compound additives in embodiments of this invention generally are classified as for use in embodiments of this invention include, but are not flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or limited to, caffeine, quinine, urea, bitter orange oil, maringin, anthocyanidins. Non-limiting examples of flavonoid addi quassia, and salts thereof. 55 tives include catechins (e.g., green tea extracts such as Suitable Sweet taste improving flavorant and flavoring PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 ingredient additives for use in embodiments of this invention (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., may include, but are not limited to, Vanillin, Vanilla extract, enzyme modified rutin SanmelinTM AO (San-Ei Gen F.F.I., mango extract, cinnamon, citrus, coconut, ginger, viridiflo Inc., Osaka, Japan)), neohesperidin, naringin, and the like. rol, almond, menthol (including menthol without mint), 60 Suitable sweet taste improving alcohol additives for use in grape skin extract, and grape seed extract. "Flavorant' and embodiments of this invention include, but are not limited to, “flavoring ingredient are synonymous, and include natural ethanol. or synthetic substances or combinations thereof. Flavorants Suitable Sweet taste improving astringent compound addi also include any other Substance which imparts flavor, and tives include, but are not limited to, tannic acid, europium may include natural or non-natural (synthetic) Substances 65 chloride (EuCl), gadolinium chloride (GdCl), terbium chlo which are safe for human or animals when used in a generally ride (TbCl), alum, tannic acid, and polyphenols (e.g., tea accepted range. Non-limiting examples of proprietary fla polyphenols). US 8,709,521 B2 25 26 Suitable Sweet taste improving vitamins include nicotina like. One of ordinary skill in the art, with the teachings of the mide (Vitamin B3) and pyridoxal hydrochloride (Vitamin present invention, may arrive at all the possible combinations B6). of Sweetness enhanced Sweetener compositions and Sweet The Sweet taste improving compositions also may com taste improving compositions. For example, non-limiting prise other natural and/or synthetic high-potency Sweeteners. combinations of the Sweetness enhanced Sweetener compo For example, wherein the Sweetener composition comprises sitions and Sweet taste improving compositions include: at least one NHPS, the at least one sweet taste improving 1. a Sweetness enhanced Sweetener composition and at composition may comprise a synthetic high-potency Sweet least one carbohydrate; ener, non-limiting examples of which include Sucralose, 2. a Sweetness enhanced Sweetener composition and at potassium acesulfame, aspartame, alitame, Saccharin, neo 10 least one polyol; hesperidin dihydrochalcone, cyclamate, neotame, N-3-(3- 3. a Sweetness enhanced Sweetener composition and at hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl-L-pheny least one amino acid; lalanine 1-methyl ester, N-3-(3-hydroxy-4- 4. a Sweetness enhanced Sweetener composition and at methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- least one other Sweet taste improving additive; phenylalanine 1-methyl ester, N-3-(3-methoxy-4- 15 5. a Sweetness enhanced Sweetener composition, at least hydroxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine one carbohydrate, at least one polyol, at least one amino 1-methyl ester, salts thereof, and the like. acid, and at least one other Sweet taste improving addi The Sweet taste improving compositions also may be in salt tive; form which may be obtained using standard procedures well 6. a Sweetness enhanced Sweetener composition, at least known in the art. The term "salt” also refers to complexes that one carbohydrate, and at least one polyol; retain the desired chemical activity of the Sweet taste improv 7. a Sweetness enhanced Sweetener composition, at least ing compositions of the present invention and are safe for one carbohydrate, and at least one amino acid; human or animal consumption in a generally acceptable 8. a Sweetness enhanced Sweetener composition, at least range. Alkali metal (for example, sodium or potassium) or one carbohydrate, and at least one other Sweet taste alkaline earth metal (for example, calcium or magnesium) 25 improving additive; salts also can be made. Salts also may include combinations 9. a Sweetness enhanced Sweetener composition, at least of alkali and alkaline earth metals. Non-limiting examples of one polyol, and at least one amino acid; Such salts are (a) acid addition salts formed with inorganic 10. a Sweetness enhanced Sweetener composition, at least acids and salts formed with organic acids; (b) base addition one polyol, and at least one other Sweet taste improving salts formed with metal cations such as calcium, bismuth, 30 additive; barium, magnesium, aluminum, copper, cobalt, nickel, cad 11. a Sweetness enhanced Sweetener composition, at least mium, sodium, potassium, and the like, or with a cation one amino acid, and at least one other sweet taste formed from ammonia, N,N-dibenzylethylenediamine, improving additive; D-glucosamine, tetraethylammonium, or ethylenediamine; 12. a Sweetness enhanced Sweetener composition, at least or (c) combinations of (a) and (b). Thus, any salt forms which 35 one carbohydrate, at least one polyol, and at least one may be derived from the Sweet taste improving compositions amino acid; may be used with the embodiments of the present invention as 13. a Sweetness enhanced Sweetener composition, at least long as the salts of the Sweet taste improving additives do not one carbohydrate, at least one polyol, and at least one adversely affect the taste of the Sweetness enhanced sweet other Sweet taste improving additive; ener compositions or the orally ingestible compositions com 40 14. a Sweetness enhanced Sweetener composition, at least prising the Sweetness enhanced Sweetener compositions. The one polyol, at least one amino acid, and at least one other salt forms of the additives can be added to the Sweetness Sweet taste improving additive; and enhanced Sweetener compositions in the same amounts as 15. a Sweetness enhanced Sweetener composition, at least their acid or base forms. one carbohydrate, at least one amino acid, and at least In particular embodiments, Suitable Sweet taste improving 45 one other Sweet taste improving additive. inorganic salts useful as Sweet taste improving additives These fifteen major combinations further may be broken include, but are not limited to, sodium chloride, potassium down into further combinations in order to improve the over chloride, Sodium sulfate, potassium citrate, europium chlo all taste of the Sweetness enhanced Sweetener composition or ride (EuCl), gadolinium chloride (GdCl), terbium chloride the orally ingestible compositions comprising the Sweetness (TbCl), magnesium sulfate, alum, magnesium chloride, 50 enhanced Sweetener composition. mono-, di-, tri-basic sodium or potassium salts of phosphoric As explained above, the Sweet taste improving composi acid (e.g., inorganic phosphates), salts of hydrochloric acid tion is selected from the group consisting of polyols, carbo (e.g., inorganic chlorides), Sodium carbonate, sodium bisul hydrates, amino acids, other Sweet taste improving additives, fate, and Sodium bicarbonate. Furthermore, in particular and combinations thereof. The other Sweet taste improving embodiments, Suitable organic salts useful as Sweet taste 55 additives useful in embodiments of this invention are improving additives include, but are not limited to, choline described hereinabove. In one embodiment, a single Sweet chloride, alginic acid sodium salt (sodium alginate), gluco taste improving composition may be used with a Sweetness heptonic acid sodium salt, gluconic acid sodium salt (sodium enhanced Sweetener composition. In another embodiment, gluconate), gluconic acid potassium salt (potassium glucon one or more Sweet taste improving compositions may be used ate), guanidine HCl, glucosamine HCl, monosodium 60 with a Sweetness enhanced Sweetener composition. Thus, glutamate (MSG), adenosine monophosphate salt, magne non-limiting examples of Sweet taste improving composition sium gluconate, potassium tartrate (monohydrate), and combinations for embodiments of this invention include: sodium tartrate (dihydrate). i.at least one polyol, at least one carbohydrate, at least one It has been discovered that combinations of the Sweetness amino acid, and at least one other Sweet taste improving enhanced Sweetener compositions and at least one Sweet taste 65 additive; improving composition improve the temporal profile and/or ii. at least one polyol, at least one carbohydrate, and at least flavor profile, including the osmotic taste, to be more Sugar one other Sweet taste improving additive; US 8,709,521 B2 27 28 iii. at least one polyol and at least one other Sweet taste 24. at least one polyol, at least one carbohydrate, and at improving additive; least one flavorant or flavoring ingredient, and at least iv. at least one polyol and at least one carbohydrate; one other Sweet taste improving additive; V. at least one carbohydrate and at least one other Sweet 25. at least one polyol, at least one carbohydrate, and at taste improving additive; least one polymer, and at least one other Sweet taste vi. at least one polyol and at least one amino acid; improving additive; vii. at least one carbohydrate and at least one amino acid; 26. at least one polyol, at least one carbohydrate, and at viii. at least one amino acid and at least one other Sweet least one protein or protein hydrolysate, and at least one taste improving additive. other Sweet taste improving additive; 10 27. at least one polyol, at least one carbohydrate, and at Other Sweet taste improving composition combinations in least one Surfactant, and at least one other Sweet taste accordance with embodiments of this invention include: improving additive; 1. at least one polyol, at least one carbohydrate, and at least 28. at least one polyol, at least one carbohydrate, and at one amino acid; least one flavonoid, and at least one other Sweet taste 2. at least one polyol, at least one carbohydrate, and at least 15 improving additive; one polyamino acid; 29. at least one polyol, at least one carbohydrate, and at 3. at least one polyol, at least one carbohydrate, and at least least one alcohol, and at least one other Sweet taste one Sugar acid: improving additive; 4. at least one polyol, at least one carbohydrate, and at least 30. at least one polyol, at least one carbohydrate, at least one nucleotide; one amino acid, and at least one polyamino acid; 5. at least one polyol, at least one carbohydrate, and at least 31. at least one polyol, at least one carbohydrate, at least one organic acid; one amino acid, at least one polyamino acid, and at least 6. at least one polyol, at least one carbohydrate, and at least one Sugar acid: one inorganic acid; 32. at least one polyol, at least one carbohydrate, at least 7. at least one polyol, at least one carbohydrate, and at least 25 one amino acid, at least one polyamino acid, at least one one bitter compound; Sugar acid, and at least one nucleotide; 8. at least one polyol, at least one carbohydrate, and at least 33. at least one polyol, at least one carbohydrate, at least one flavorant or flavoring ingredient; one amino acid, at least one polyamino acid, at least one 9. at least one polyol, at least one carbohydrate, and at least Sugar acid, at least one nucleotide, and at least one one polymer; 30 organic acid: 10. at least one polyol, at least one carbohydrate, and at 34. at least one polyol, at least one carbohydrate, at least least one protein or protein hydrolysate or protein or one amino acid, at least one polyamino acid, at least one protein hydrolysate with low molecular weight acid, at least one nucleotide, at least one organic acid; acid, and at least one inorganic acid; 11. at least one polyol, at least one carbohydrate, and at 35 35. at least one polyol, at least one carbohydrate, at least least one surfactant; one amino acid, at least one polyamino acid, at least one 12. at least one polyol, at least one carbohydrate, and at Sugar acid, at least one nucleotide, at least one organic least one flavonoid; acid, at least one inorganic acid, and at least one bitter 13. at least one polyol, at least one carbohydrate, and at compound; least one alcohol; 40 36. at least one polyol, at least one carbohydrate, at least 14. at least one polyol, at least one carbohydrate, and at one amino acid, at least one polyamino acid, at least one least one emulsifier; Sugar acid, at least one nucleotide, at least one organic 15. at least one polyol, at least one carbohydrate, and at acid, at least one inorganic acid, at least one bitter com least one inorganic salt, pound, and at least one polymer; 16. at least one polyol, at least one carbohydrate, and at 45 37. at least one polyol, at least one carbohydrate, at least least one organic salt, one amino acid, at least one polyamino acid, at least one 17. at least one polyol, at least one carbohydrate, and at Sugar acid, at least one nucleotide, at least one organic least one amino acid, and at least one other Sweet taste acid, at least one inorganic acid, at least one bitter com improving additive; pound, at least one polymer, and at least one protein or 18. at least one polyol, at least one carbohydrate, and at 50 protein hydrolysate; least one polyamino acid, and at least one other Sweet 38. at least one polyol, at least one carbohydrate, at least taste improving additive; one amino acid, at least one polyamino acid, at least one 19. at least one polyol, at least one carbohydrate, and at Sugar acid, at least one nucleotide, at least one organic least one Sugar acid, and at least one other Sweet taste acid, at least one inorganic acid, at least one bitter com improving additive; 55 pound, at least one polymer, at least one protein or 20, at least one polyol, at least one carbohydrate, and at protein hydrolysate, and at least one surfactant; least one nucleotide, and at least one other Sweet taste 39. at least one polyol, at least one carbohydrate, at least improving additive; one amino acid, at least one polyamino acid, at least one 21. at least one polyol, at least one carbohydrate, and at Sugar acid, at least one nucleotide, at least one organic least one organic acid, and at least one other Sweet taste 60 acid, at least one inorganic acid, at least one bitter com improving additive; pound, at least one polymer, at least one protein or 22. at least one polyol, at least one carbohydrate, and at protein hydrolysate, at least one Surfactant, and at least least one inorganic acid, and at least one other Sweet one flavonoid; taste improving additive; 40. at least one polyol, at least one carbohydrate, at least 23. at least one polyol, at least one carbohydrate, and at 65 one amino acid, at least one polyamino acid, at least one least one bitter compound, and at least one other Sweet Sugar acid, at least one nucleotide, at least one organic taste improving additive; acid, at least one inorganic acid, at least one bitter com US 8,709,521 B2 29 30 pound, at least one polymer, at least one protein or 71. at least one polyol, at least one carbohydrate, at least protein hydrolysate, at least one surfactant, at least one one nucleotide, and at least one inorganic acid; flavonoid, and at least one alcohol; 72. at least one polyol, at least one carbohydrate, at least 41. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound; one amino acid, and at least one Sugar acid; 73. at least one polyol, at least one carbohydrate, at least 42. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer; one amino acid, and at least one nucleotide; 74. at least one polyol, at least one carbohydrate, at least 43. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein one amino acid, and at least one organic acid; hydrolysate; 44. at least one polyol, at least one carbohydrate, at least 10 75. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid; one nucleotide, and at least one Surfactant; 45. at least one polyol, at least one carbohydrate, at least 76. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound; one nucleotide, and at least one flavonoid; 46. at least one polyol, at least one carbohydrate, at least 15 77. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer; one nucleotide, and at least one alcohol; 47. at least one polyol, at least one carbohydrate, at least 78. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein one organic acid, and at least one inorganic acid; hydrolysate; 79. at least one polyol, at least one carbohydrate, at least 48. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound; one amino acid, and at least one surfactant; 80. at least one polyol, at least one carbohydrate, at least 49. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer; one amino acid, and at least one flavonoid; 81. at least one polyol, at least one carbohydrate, at least 50. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein one amino acid, and at least one alcohol; 25 hydrolysate; 51. at least one polyol, at least one carbohydrate, at least 82. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one Sugar acid; one organic acid, and at least one surfactant; 52. at least one polyol, at least one carbohydrate, at least 83. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide; one organic acid, and at least one flavonoid; 53. at least one polyol, at least one carbohydrate, at least 30 84. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid; one organic acid, and at least one alcohol; 54. at least one polyol, at least one carbohydrate, at least 85. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid; one inorganic acid, and at least one bitter compound; 55. at least one polyol, at least one carbohydrate, at least 86. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound; 35 one inorganic acid, and at least one polymer; 56. at least one polyol, at least one carbohydrate, at least 87. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer; one inorganic acid, and at least one protein or protein 57. at least one polyol, at least one carbohydrate, at least hydrolysate; one polyamino acid, and at least one protein or protein 88. at least one polyol, at least one carbohydrate, at least hydrolysate; 40 one inorganic acid, and at least one surfactant; 58. at least one polyol, at least one carbohydrate, at least 89. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one Surfactant; one inorganic acid, and at least one flavonoid; 90, at least 59. at least one polyol, at least one carbohydrate, at least one polyol, at least one carbohydrate, at least one inor one polyamino acid, and at least one flavonoid; ganic acid, and at least one alcohol; 60. at least one polyol, at least one carbohydrate, at least 45 91. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol; one bitter compound, and at least one polymer; 61. at least one polyol, at least one carbohydrate, at least 92. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one nucleotide; one bitter compound, and at least one protein or protein 62. at least one polyol, at least one carbohydrate, at least hydrolysate; one Sugar acid, and at least one organic acid; 50 93. at least one polyol, at least one carbohydrate, at least 63. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant; one Sugar acid, and at least one inorganic acid; 94. at least one polyol, at least one carbohydrate, at least 64. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid; one Sugar acid, and at least one bitter compound; 95. at least one polyol, at least one carbohydrate, at least 65. at least one polyol, at least one carbohydrate, at least 55 one bitter compound, and at least one alcohol; one Sugar acid, and at least one polymer; 96. at least one polyol, at least one carbohydrate, at least 66. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydroly one Sugar acid, and at least one protein or protein Sate; hydrolysate; 97. at least one polyol, at least one carbohydrate, at least 67. at least one polyol, at least one carbohydrate, at least 60 one polymer, and at least one surfactant; one Sugar acid, and at least one Surfactant; 98. at least one polyol, at least one carbohydrate, at least 68. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid; one Sugar acid, and at least one flavonoid; 99. at least one polyol, at least one carbohydrate, at least 69. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol; one Sugar acid, and at least one alcohol; 65 100. at least one polyol, at least one carbohydrate, at least 70. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one Sur one nucleotide, and at least one organic acid; factant; US 8,709,521 B2 31 32 101. at least one polyol, at least one carbohydrate, at least 34. at least one polyol, at least one amino acid, at least one one protein or protein hydrolysate, and at least one fla polyamino acid, at least one Sugar acid, at least one vonoid; nucleotide, and at least one organic acid; 102. at least one polyol, at least one carbohydrate, at least 35. at least one polyol, at least one amino acid, at least one one surfactant, and at least one flavonoid; polyamino acid, at least one Sugar acid, at least one 103. at least one polyol, at least one carbohydrate, at least nucleotide, at least one organic acid, and at least one one surfactant, and at least one alcohol; and inorganic acid: 104. at least one polyol, at least one carbohydrate, at least 36. at least one polyol, at least one amino acid, at least one one flavonoid, and at least one alcohol. polyamino acid, at least one Sugar acid, at least one Other Sweet taste improving composition combinations in 10 accordance with embodiments of this invention include: nucleotide, at least one organic acid, at least one inor 1. at least one polyol and at least one amino acid; ganic acid, and at least one bitter compound; ... at least one polyol and at least one polyamino acid; 37. at least one polyol, at least one amino acid, at least one ... at least one polyol and at least one Sugar acid; polyamino acid, at least one Sugar acid, at least one ... at least one polyol and at least one nucleotide; 15 nucleotide, at least one organic acid, at least one inor ... at least one polyol and at least one organic acid; ganic acid, at least one bitter compound, and at least one ... at least one polyol and at least one inorganic acid; polymer, ... at least one polyol and at least one bitter compound; 38. at least one polyol, at least one amino acid, at least one ... at least one polyol and at least one flavorant or flavoring polyamino acid, at least one Sugar acid, at least one ingredient; nucleotide, at least one organic acid, at least one inor 9. at least one polyol and at least one polymer; ganic acid, at least one bitter compound, at least one 10. at least one polyol and at least one protein or protein polymer, and at least one protein or protein hydrolysate; hydrolysate; 39. at least one polyol, at least one amino acid, at least one 11. at least one polyol and at least one surfactant; polyamino acid, at least one Sugar acid, at least one 12. at least one polyol and at least one flavonoid; 25 nucleotide, at least one organic acid, at least one inor 13. at least one polyol and at least one alcohol; ganic acid, at least one bitter compound, at least one 14. at least one polyol and at least one emulsifier, polymer, at least one protein or protein hydrolysate, and 15. at least one polyol and at least one inorganic salt; at least one surfactant; 16. at least one polyol and at least one organic salt; 40. at least one polyol, at least one amino acid, at least one 17. at least one polyol and at least one protein or protein 30 polyamino acid, at least one Sugar acid, at least one hydrolysate or mixture of low molecular weight amino nucleotide, at least one organic acid, at least one inor acids: ganic acid, at least one bitter compound, at least one 18. at least one polyol, at least one amino acid, and at least polymer, at least one protein or protein hydrolysate, at one other Sweet taste improving additive; least one surfactant, and at least one flavonoid; 19. at least one polyol, at least one polyamino acid, and at 35 41. at least one polyol, at least one amino acid, at least one least one other Sweet taste improving additive; polyamino acid, at least one Sugar acid, at least one 20. at least one polyol, at least one Sugar acid, and at least nucleotide, at least one organic acid, at least one inor one other Sweet taste improving additive; ganic acid, at least one bitter compound, at least one 21. at least one polyol, at least one nucleotide, and at least polymer, at least one protein or protein hydrolysate, at one other Sweet taste improving additive; 40 least one Surfactant, at least one flavonoid, and at least 22. at least one polyol, at least one organic acid, and at least one alcohol; one other Sweet taste improving additive; 42. at least one polyol, at least one amino acid, and at least 23. at least one polyol, at least one inorganic acid, and at one Sugar acid: least one other Sweet taste improving additive; 43. at least one polyol, at least one amino acid, and at least 24. at least one polyol, at least one bitter compound, and at 45 one nucleotide; least one other Sweet taste improving additive; 44. at least one polyol, at least one amino acid, and at least 25. at least one polyol, at least one flavorant or flavoring one organic acid; ingredient, and at least one other Sweet taste improving 45. at least one polyol, at least one amino acid, and at least additive; one inorganic acid; 26. at least one polyol, at least one polymer, and at least one 50 46. at least one polyol, at least one amino acid, and at least other Sweet taste improving additive; one bitter compound; 27. at least one polyol, at least one protein or protein 47. at least one polyol, at least one amino acid, and at least hydrolysate, and at least one other Sweet taste improving one polymer; additive; 48. at least one polyol, at least one amino acid, and at least 28. at least one polyol, at least one Surfactant, and at least 55 one protein or protein hydrolysate; one other Sweet taste improving additive; 49. at least one polyol, at least one amino acid, and at least 29. at least one polyol, at least one flavonoid, and at least one surfactant; one other Sweet taste improving additive; 50. at least one polyol, at least one amino acid, and at least 30. at least one polyol, at least one alcohol, and at least one one flavonoid; other Sweet taste improving additive; 60 51. at least one polyol, at least one amino acid, and at least 31. at least one polyol, at least one amino acid, and at least one alcohol; one polyamino acid; 52. at least one polyol, at least one polyamino acid, and at 32. at least one polyol, at least one amino acid, at least one least one Sugar acid; polyamino acid, and at least one Sugar acid; 53. at least one polyol, at least one polyamino acid, and at 33. at least one polyol, at least one amino acid, at least one 65 least one nucleotide; polyamino acid, at least one Sugar acid, and at least one 54. at least one polyol, at least one polyamino acid, and at nucleotide; least one organic acid; US 8,709,521 B2 33 34 55. at least one polyol, at least one polyamino acid, and at 88. at least one polyol, at least one inorganic acid, and at least one organic salt; least one bitter compound; 56. at least one polyol, at least one polyamino acid, and at 89. at least one polyol, at least one inorganic acid, and at least one inorganic acid; least one polymer; 57. at least one polyol, at least one polyamino acid, and at 90. at least one polyol, at least one inorganic acid, and at least one inorganic salt; least one protein or protein hydrolysate; 58. at least one polyol, at least one polyamino acid, and at 91. at least one polyol, at least one inorganic acid, and at least one bitter compound; least one surfactant; 59. at least one polyol, at least one polyamino acid, and at 92. at least one polyol, at least one inorganic acid, and at 10 least one flavonoid; least one polymer; 93. at least one polyol, at least one inorganic acid, and at 60. at least one polyol, at least one polyamino acid, and at least one alcohol; least one protein or protein hydrolysate; 94. at least one polyol, at least one bitter compound, and at 61. at least one polyol, at least one polyamino acid, and at least one polymer; least one surfactant; 15 95. at least one polyol, at least one bitter compound, and at 62. at least one polyol, at least one polyamino acid, and at least one protein or protein hydrolysate; least one flavonoid; 96. at least one polyol, at least one bitter compound, and at 63. at least one polyol, at least one polyamino acid, and at least one surfactant; least one alcohol; 97. at least one polyol, at least one bitter compound, and at 64. at least one polyol, at least one Sugar acid, and at least least one flavonoid; one nucleotide; 98. at least one polyol, at least one bitter compound, and at 65. at least one polyol, at least one Sugar acid, and at least least one alcohol; one organic acid; 99. at least one polyol, at least one polymer, and at least one 66. at least one polyol, at least one Sugar acid, and at least protein or protein hydrolysate; one inorganic acid; 25 100. at least one polyol, at least one polymer, and at least 67. at least one polyol, at least one Sugar acid, and at least one surfactant; one bitter compound; 101. at least one polyol, at least one polymer, and at least 68. at least one polyol, at least one Sugar acid, and at least one flavonoid; one polymer; 102. at least one polyol, at least one polymer, and at least 69. at least one polyol, at least one Sugar acid, and at least 30 one alcohol; one protein or protein hydrolysate; 103. at least one polyol, at least one protein or protein 70. at least one polyol, at least one sugar acid, and at least hydrolysate, and at least one surfactant; one surfactant; 104. at least one polyol, at least one protein or protein 71. at least one polyol, at least one Sugar acid, and at least hydrolysate, and at least one flavonoid; one flavonoid; 35 105. at least one polyol, at least one Surfactant, and at least 72. at least one polyol, at least one Sugar acid, and at least one flavonoid; one alcohol; 106. at least one polyol, at least one Surfactant, and at least 73. at least one polyol, at least one nucleotide, and at least one alcohol; one organic acid; 107. at least one polyol, at least one flavonoid, and at least 74. at least one polyol, at least one nucleotide, and at least 40 one alcohol; one inorganic acid; 108. at least one sweet taste improving additive and eryth 75. at least one polyol, at least one nucleotide, and at least ritol; one bitter compound; 109. at least one sweet taste improving additive and malti 76. at least one polyol, at least one nucleotide, and at least tol; one polymer; 45 110. at least one Sweet taste improving additive and man 77. at least one polyol, at least one nucleotide, and at least nitol; one protein or protein hydrolysate; 111. at least one Sweet taste improving additive and Sorbi 78. at least one polyol, at least one nucleotide, and at least tol; one surfactant; 112. at least one Sweet taste improving additive and lacti 79. at least one polyol, at least one nucleotide, and at least 50 tol; one flavonoid; 113. at least one Sweet taste improving additive and Xylitol; 80. at least one polyol, at least one nucleotide, and at least 114. at least one Sweet taste improving additive and iso one alcohol; malt, 81. at least one polyol, at least one organic acid, and at least 115. at least one Sweet taste improving additive and pro one inorganic acid; 55 pylene glycol; 82. at least one polyol, at least one organic acid, and at least 116. at least one Sweet taste improving additive and glyc one bitter compound; erol; 83. at least one polyol, at least one organic acid, and at least 117. at least one Sweet taste improving additive and isoma one polymer; litulose; 84. at least one polyol, at least one organic acid, and at least 60 118. at least one Sweet taste improving additive and one protein or protein hydrolysate; reduced isomalto-oligosaccharides; 85. at least one polyol, at least one organic acid, and at least 119. at least one Sweet taste improving additive and one surfactant; reduced Xylo-oligosaccharides; 86. at least one polyol, at least one organic acid, and at least 120. at least one Sweet taste improving additive and one flavonoid; 65 reduced gentio-oligosaccharides; 87. at least one polyol, at least one organic acid, and at least 121. at least one Sweet taste improving additive and one alcohol; reduced maltose syrup; US 8,709,521 B2 35 36 122. at least one Sweet taste improving additive and 34. at least one polyol and panose; reduced glucose syrup; 35. at least one polyol and Xylo-oligosaccharides; 123. at least one sweet taste improving additive, erythritol, 36. at least one polyol and Xylotriose; and at least one other polyol; 37. at least one polyol and xylobiose; 124. at least one Sweet taste improving additive, maltitol, 38. at least one polyol and gentio-oligoscaccharides; and at least one other polyol; 39. at least one polyol and gentiobiose; 125. at least one Sweet taste improving additive, mannitol, 40. at least one polyol and gentiotriose; and at least one other polyol; 41. at least one polyol and gentiotetraose; 126. at least one Sweet taste improving additive, Sorbitol, 42. at least one polyol and Sorbose; and at least one other polyol; 10 43. at least one polyol and nigero-oligosaccharides; 127. at least one Sweet taste improving additive, lactitol, 44. at least one polyol and fucose: and at least one other polyol; 45. at least one polyol and fructooligosaccharides; 128. at least one Sweet taste improving additive, Xylitol, 46. at least one polyol and kestose; and at least one other polyol; 47. at least one polyol and nystose; 129. at least one Sweet taste improving additive, isomalt, 15 48. at least one polyol and maltotetraol; and at least one other polyol; 49. at least one polyol and maltotriol: 130. at least one Sweet taste improving additive, propylene 50. at least one polyol and malto-oligosaccharides; glycol, and at least one other polyol; 51. at least one polyol and maltotriose; 131. at least one Sweet taste improving additive, glycerol, 52. at least one polyol and maltotetraose; and at least one other polyol; 53. at least one polyol and maltopentaose; 132= 54. at least one polyol and maltohexaose; 133. at least one sweet taste improving additive, reduced 55. at least one polyol and maltoheptaose; isomalto-oligosaccharides, and at least one other polyol; 56. at least one polyol and lactulose; 134. at least one Sweet taste improving additive, reduced 57. at least one polyol and melibiose; Xylo-oligosaccharides, and at least one other polyol; 25 58. at least one polyol and raffinose; 135. at least one sweet taste improving additive, reduced 59. at least one polyol and rhamnose; gentio-oligosaccharides, and at least one other polyol; 60. at least one polyol and ribose; 136. at least one Sweet taste improving additive, reduced 61. at least one polyol and isomerized liquid Sugars; maltose syrup, and at least one other polyol; and 62. at least one polyol and high fructose corn Syrup (e.g. 137. at least one sweet taste improving additive, reduced 30 HFCS55, HFCS42, or HFCS90) or starch syrup; glucose syrup, and at least one other polyol. 63. at least one polyol and coupling Sugars; Other sweet taste improving composition combinations in 64. at least one polyol and soybean oligosaccharides: accordance with embodiments of this invention include: 65. at least one polyol and glucose syrup; ... at least one polyol and tagatose; 66. at least one polyol, tagatose, and at least one other ... at least one polyol and trehalose; 35 carbohydrate; ... at least one polyol and galactose; 67. at least one polyol, trehalose, and at least one other ... at least one polyol and rhamnose; carbohydrate; ... at least one polyol and ; 68. at least one polyol, galactose, and at least one other ... at least one polyol and cyclodextrin; carbohydrate; ... at least one polyol and C-cyclodextrin, B-cyclodextrin, 40 69. at least one polyol, rhamnose, and at least one other or Y-cyclodextrin; carbohydrate; 8. at least one polyol and maltodextrin; 70. at least one polyol, dextrin, and at least one other 9. at least one polyol and dextran; carbohydrate; 10. at least one polyol and Sucrose; 71. at least one polyol, cyclodextrin, and at least one other 11. at least one polyol and glucose: 45 carbohydrate; 12. at least one polyol and fructose; 72. at least one polyol, B-cyclodextrin, and at least one 13. at least one polyol and threose; other carbohydrate; 14. at least one polyol and arabinose; 73, at least one polyol, maltodextrin, and at least one other 15. at least one polyol and Xylose; carbohydrate; 16. at least one polyol and lyxose; 50 74. at least one polyol, dextran, and at least one other 17. at least one polyol and allose; carbohydrate; 18. at least one polyol and altrose; 75. at least one polyol. Sucrose, and at least one other 19. at least one polyol and mannose; carbohydrate; 20. at least one polyol and idose; 76. at least one polyol, glucose, and at least one other 21. at least one polyol and talose; 55 carbohydrate; 22. at least one polyol and lactose; 77. at least one polyol, fructose, and at least one other 23. at least one polyol and maltose; carbohydrate; 24. at least one polyol and invert Sugar, 78. at least one polyol, threose, and at least one other 25. at least one polyol and trehalose; carbohydrate; 26. at least one polyol and isotrehalose; 60 79. at least one polyol, arabinose, and at least one other 27. at least one polyol and neotrehalose; carbohydrate; 28. at least one polyol and isomalitulose; 80. at least one polyol. Xylose, and at least one other car 29. at least one polyol and galactose; bohydrate; 30. at least one polyol and beet oligosaccharides; 81. at least one polyol, lyxose, and at least one other car 31. at least one polyol and isomalto-oligosaccharides; 65 bohydrate; 32. at least one polyol and isomaltose; 82. at least one polyol, allose, and at least one other carbo 33. at least one polyol and isomaltotriose; hydrate; US 8,709,521 B2 37 38 83. at least one polyol, altrose, and at least one other car 116. at least one polyol, maltotriose, and at least one other bohydrate; carbohydrate; 84. at least one polyol, mannose, and at least one other 117. at least one polyol, maltotetraose, and at least one carbohydrate; other carbohydrate; 85. at least one polyol, idose, and at least one other carbo 118. at least one polyol, maltopentaose, and at least one hydrate; other carbohydrate; 86. at least one polyol, talose, and at least one other carbo 119. at least one polyol, maltohexaose, and at least one hydrate; other carbohydrate; 87. at least one polyol, lactose, and at least one other 120. at least one polyol, maltoheptaose, and at least one carbohydrate; 10 other carbohydrate; 88. at least one polyol, maltose, and at least one other 121. at least one polyol, lactulose, and at least one other carbohydrate; carbohydrate; 89. at least one polyol, invert Sugar, and at least one other 122. at least one polyol, melibiose, and at least one other carbohydrate; 15 carbohydrate; 90. at least one polyol, trehalose, and at least one other 123. at least one polyol, raffinose, and at least one other carbohydrate; carbohydrate; 91. at least one polyol, isotrehalose, and at least one other 124. at least one polyol, rhamnose, and at least one other carbohydrate; carbohydrate; 92. at least one polyol, neotrehalose, and at least one other 125. at least one polyol, ribose, and at least one other carbohydrate; carbohydrate; 93. at least one polyol, isomalitulose, and at least one other 126. at least one polyol, isomerized liquid Sugars, and at carbohydrate; least one other carbohydrate; 94. at least one polyol, galactose, and at least one other 127. at least one polyol, high fructose corn syrup (e.g. carbohydrate; 25 HFCS55, HFCS42, or HFCS90) or starch syrup, and at 95. at least one polyol, beet oligosaccharides, and at least least one other carbohydrate; one other carbohydrate; 128. at least one polyol, coupling Sugars, and at least one 96. at least one polyol, isomalto-oligosaccharides, and at other carbohydrate; least one other carbohydrate; 129. at least one polyol, Soybean oligosaccharides, and at 97. at least one polyol, isomaltose, and at least one other 30 least one other carbohydrate; carbohydrate; 130. at least one polyol, glucose syrup, and at least one 98. at least one polyol, isomaltotriose, and at least one other other carbohydrate: carbohydrate; 131. at least one carbohydrate and erythritol; 99. at least one polyol, panose, and at least one other 132. at least one carbohydrate and maltitol; carbohydrate; 35 133. at least one carbohydrate and mannitol; 100. at least one polyol. Xylo-oligosaccharides, and at least 134. at least one carbohydrate and sorbitol; one other carbohydrate; 135. at least one carbohydrate and lactitol; 101. at least one polyol. Xylotriose, and at least one other 136. at least one carbohydrate and xylitol; carbohydrate; 137. at least one carbohydrate and isomalt; 102. at least one polyol. Xylobiose, and at least one other 40 138. at least one carbohydrate and propylene glycol; carbohydrate; 139. at least one carbohydrate and glycerol; 103. at least one polyol, gentio-oligoscaccharides, and at 140. at least one carbohydrate and reduced isomalto-oli least one other carbohydrate; gosaccharides: 104. at least one polyol, gentiobiose, and at least one other 141, at least one carbohydrate and reduced Xylo-oligosac carbohydrate; 45 charides; 105. at least one polyol, gentiotriose, and at least one other 142. at least one carbohydrate and reduced gentio-oli carbohydrate; gosaccharides: 106. at least one polyol, gentiotetraose, and at least one 143. at least one carbohydrate and reduced maltose syrup; other carbohydrate; 144. at least one carbohydrate and reduced glucose syrup; 107. at least one polyol, Sorbose, and at least one other 50 145. at least one carbohydrate, erythritol, and at least one carbohydrate; other polyol; 108. at least one polyol, nigero-oligosaccharides, and at 146. at least one carbohydrate, maltitol, and at least one least one other carbohydrate; other polyol; 109. at least one polyol, fucose, and at least one other 147. at least one carbohydrate, mannitol, and at least one carbohydrate; 55 other polyol; 110. at least one polyol, fructooligosaccharides, and at 148. at least one carbohydrate, sorbitol, and at least one least one other carbohydrate; other polyol; 111. at least one polyol, kestose, and at least one other 149. at least one carbohydrate, lactitol, and at least one carbohydrate; other polyol; 112. at least one polyol, nystose, and at least one other 60 150. at least one carbohydrate, xylitol, and at least one carbohydrate; other polyol; 113. at least one polyol, maltotetraol, and at least one other 151. at least one carbohydrate, isomalt and at least one carbohydrate; other polyol; 114. at least one polyol, maltotriol, and at least one other 152. at least one carbohydrate, propylene glycol, and at carbohydrate; 65 least one other polyol; 115. at least one polyol, malto-oligosaccharides, and at 153. at least one carbohydrate, glycerol, and at least one least one other carbohydrate; other polyol; US 8,709,521 B2 39 40 154. at least one carbohydrate, reduced isomalto-oligosac 32. at least one carbohydrate, at least one amino acid, at charides, and at least one other polyol; least one polyamino acid, at least one Sugar acid, and at 155. at least one carbohydrate, reduced Xylo-oligosaccha least one nucleotide; rides, and at least one other polyol; 33. at least one carbohydrate, at least one amino acid, at 156. at least one carbohydrate, reduced gentio-oligosac least one polyamino acid, at least one Sugar acid, at least charides, and at least one other polyol; one nucleotide, and at least one organic acid; 157. at least one carbohydrate, reduced maltose syrup, and 34. at least one carbohydrate, at least one amino acid, at at least one other polyol; and least one polyamino acid, at least one Sugar acid, at least 158. at least one carbohydrate, reduced glucose syrup, and one nucleotide, at least one organic acid, and at least one 10 inorganic acid: at least one other polyol. 35. at least one carbohydrate, at least one amino acid, at Other Sweet taste improving composition combinations in least one polyamino acid, at least one Sugar acid, at least accordance with embodiments of this invention include: one nucleotide, at least one organic acid, at least one 1. at least one carbohydrate and at least one amino acid; inorganic acid, and at least one bitter compound; 2. at least one carbohydrate and at least one polyamino 15 36. at least one carbohydrate, at least one amino acid, at acid; least one polyamino acid, at least one Sugar acid, at least ... at least one carbohydrate and at least one Sugar acid; one nucleotide, at least one organic acid, at least one ... at least one carbohydrate and at least one nucleotide; inorganic acid, at least one bitter compound, and at least ... at least one carbohydrate and at least one organic acid; one polymer; ... at least one carbohydrate and at least one inorganic acid; 37. at least one carbohydrate, at least one amino acid, at at least one carbohydrate and at least one bitter com least one polyamino acid, at least one Sugar acid, at least pound; one nucleotide, at least one organic acid, at least one 8 ... at least one carbohydrate and at least one flavorant or inorganic acid, at least one bitter compound, at least one flavoring ingredient; polymer, and at least one protein or protein hydrolysate; 9. at least one carbohydrate and at least one polymer; 25 38. at least one carbohydrate, at least one amino acid, at 10. at least one carbohydrate and at least one protein or least one polyamino acid, at least one Sugar acid, at least protein hydrolysate; one nucleotide, at least one organic acid, at least one 11. at least one carbohydrate and at least one Surfactant; inorganic acid, at least one hitter compound, at least one 12. at least one carbohydrate and at least one flavonoid; polymer, at least one protein or protein hydrolysate, and 13. at least one carbohydrate and at least one alcohol; 30 at least one surfactant; 14. at least one carbohydrate and at least one protein or 39. at least one carbohydrate, at least one amino acid, at protein hydrolysate or mixture of low molecular weight least one polyamino acid, at least one sugar acid, at least amino acids; one nucleotide, at least one organic acid, at least one 15. at least one carbohydrate and at least one emulsifier; inorganic acid, at least one bitter compound, at least one 16. at least one carbohydrate and at least one inorganic salt; 35 polymer, at least one protein or protein hydrolysate, at 17. at least one carbohydrate, at least one amino acid, and least one surfactant, and at least one flavonoid; at least one other Sweet taste improving additive; 40. at least one carbohydrate, at least one amino acid, at 18. at least one carbohydrate, at least one polyamino acid, least one polyamino acid, at least one Sugar acid, at least and at least one other Sweet taste improving additive; one nucleotide, at least one organic acid, at least one 19. at least one carbohydrate, at least one Sugar acid, and at 40 inorganic acid, at least one bitter compound, at least one least one other Sweet taste improving additive; polymer, at least one protein or protein hydrolysate, at 20. at least one carbohydrate, at least one nucleotide, and at least one Surfactant, at least one flavonoid, and at least least one other Sweet taste improving additive; one alcohol; 21. at least one carbohydrate, at least one organic acid, and 41. at least one carbohydrate, at least one amino acid, and at least one other Sweet taste improving additive; 45 at least one Sugar acid; 22. at least one carbohydrate, at least one inorganic acid, 42. at least one carbohydrate, at least one amino acid, and and at least one other Sweet taste improving additive; at least one nucleotide; 23. at least one carbohydrate, at least one bitter compound, 43. at least one carbohydrate, at least one amino acid, and and at least one other Sweet taste improving additive; at least one organic acid; 24. at least one carbohydrate, at least one flavorant or 50 44. at least one carbohydrate, at least one amino acid, and flavoring ingredient, and at least one other Sweet taste at least one inorganic acid; improving additive; 45. at least one carbohydrate, at least one amino acid, and 25. at least one carbohydrate, at least one polymer, and at at least one bitter compound; least one other Sweet taste improving additive; 46. at least one carbohydrate, at least one amino acid, and 26. at least one carbohydrate, at least one protein or protein 55 at least one polymer, hydrolysate, and at least one other Sweet taste improving 47. at least one carbohydrate, at least one amino acid, and additive; at least one protein or protein hydrolysate; 27. at least one carbohydrate, at least one surfactant, and at 48. at least one carbohydrate, at least one amino acid, and least one other Sweet taste improving additive; at least one surfactant; 28. at least one carbohydrate, at least one flavonoid, and at 60 49. at least one carbohydrate, at least one amino acid, and least one other Sweet taste improving additive; at least one flavonoid; 29. at least one carbohydrate, at least one alcohol, and at 50. at least one carbohydrate, at least one amino acid, and least one other Sweet taste improving additive; at least one alcohol; 30. at least one carbohydrate, at least one amino acid, and 51. at least one carbohydrate, at least one polyamino acid, at least one polyamino acid; 65 and at least one Sugar acid; 31. at least one carbohydrate, at least one amino acid, at 52. at least one carbohydrate, at least one polyamino acid, least one polyamino acid, and at least one Sugar acid; and at least one nucleotide; US 8,709,521 B2 41 42 53. at least one carbohydrate, at least one polyamino acid, 86. at least one carbohydrate, at least one inorganic acid, and at least one organic acid; and at least one polymer; 54. at least one carbohydrate, at least one polyamino acid, 87. at least one carbohydrate, at least one inorganic acid, and at least one inorganic acid; and at least one protein or protein hydrolysate; 55. at least one carbohydrate, at least one polyamino acid, 88. at least one carbohydrate, at least one inorganic acid, and at least one bitter compound; and at least one Surfactant; 56. at least one carbohydrate, at least one polyamino acid, 89. at least one carbohydrate, at least one inorganic acid, and at least one polymer; and at least one flavonoid; 57. at least one carbohydrate, at least one polyamino acid, 90. at least one carbohydrate, at least one inorganic acid, 10 and at least one alcohol; and at least one protein or protein hydrolysate; 91. at least one carbohydrate, at least one bitter compound, 58. at least one carbohydrate, at least one polyamino acid, and at least one polymer; and at least one surfactant; 92. at least one carbohydrate, at least one bitter compound, 59. at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolysate; and at least one flavonoid; 15 93. at least one carbohydrate, at least one bitter compound, 60. at least one carbohydrate, at least one polyamino acid, and at least one Surfactant; and at least one alcohol; 94. at least one carbohydrate, at least one bitter compound, 61. at least one carbohydrate, at least one Sugar acid, and at and at least one flavonoid; least one nucleotide; 95. at least one carbohydrate, at least one bitter compound, 62. at least one carbohydrate, at least one Sugar acid, and at and at least one alcohol; least one organic acid; 96. at least one carbohydrate, at least one polymer, and at 63. at least one carbohydrate, at least one Sugar acid, and at least one protein or protein hydrolysate; least one inorganic acid; 97. at least one carbohydrate, at least one polymer, and at 64. at least one carbohydrate, at least one Sugar acid, and at least one surfactant; least one bitter compound; 25 98. at least one carbohydrate, at least one polymer, and at 65. at least one carbohydrate, at least one Sugar acid, and at least one flavonoid; least one polymer; 99. at least one carbohydrate, at least one polymer, and at 66. at least one carbohydrate, at least one Sugar acid, and at least one alcohol; least one protein or protein hydrolysate; 100. at least one carbohydrate, at least one protein or pro 67. at least one carbohydrate, at least one Sugar acid, and at 30 tein hydrolysate, and at least one surfactant; least one surfactant; 101. at least one carbohydrate, at least one protein or pro 68. at least one carbohydrate, at least one sugar acid, and at tein hydrolysate, and at least one flavonoid: least one flavonoid; 102. at least one carbohydrate, at least one Surfactant, and 69. at least one carbohydrate, at least one Sugar acid, and at at least one flavonoid; least one alcohol; 35 103. at least one carbohydrate, at least one Surfactant, and 70. at least one carbohydrate, at least one nucleotide, and at at least one alcohol; least one organic acid; 104. at least one carbohydrate, at least one flavonoid, and at 71. at least one carbohydrate, at least one nucleotide, and at least one alcohol, least one inorganic acid; 105. at least one sweet taste improving additive and 72. at least one carbohydrate, at least one nucleotide, and at 40 D-tagatose; least one bitter compound; 106. at least one sweet taste improving additive and treha 73. at least one carbohydrate, at least one nucleotide, and at lose; least one polymer; 107. at least one Sweet taste improving additive and D-ga 74. at least one carbohydrate, at least one nucleotide, and at lactose; least one protein or protein hydrolysate; 45 108. at least one Sweet taste improving additive and rham 75. at least one carbohydrate, at least one nucleotide, and at nose; least one surfactant; 109. at least one sweet taste improving additive and dex 76. at least one carbohydrate, at least one nucleotide, and at trin; least one flavonoid; 110. at least one Sweet taste improving additive and cyclo 77. at least one carbohydrate, at least one nucleotide, and at 50 dextrin; least one alcohol; 111. at least one Sweet taste improving additive and B-cy 78. at least one carbohydrate, at least one organic acid, and clodextrin; at least one inorganic acid; 112. at least one Sweet taste improving additive and mal 79. at least one carbohydrate, at least one organic acid, and todextrin; at least one bitter compound; 55 113. at least one Sweet taste improving additive and dext 80. at least one carbohydrate, at least one organic acid, and ran, at least one polymer, 114. at least one Sweet taste improving additive and 81. at least one carbohydrate, at least one organic acid, and Sucrose; at least one protein or protein hydrolysate; 115. at least one Sweet taste improving additive and glu 82. at least one carbohydrate, at least one organic acid, and 60 COSe; at least one Surfactant; 116. at least one Sweet taste improving additive and fruc 83. at least one carbohydrate, at least one organic acid, and to Se: at least one flavonoid; 117. at least one Sweet taste improving additive and 84. at least one carbohydrate, at least one organic acid, and threose; at least one alcohol; 65 118. at least one Sweet taste improving additive and arabi 85. at least one carbohydrate, at least one inorganic acid, nose; and at least one bitter compound; 119. at least one Sweet taste improving additive and Xylose; US 8,709,521 B2 43 44 120. at least one Sweet taste improving additive and lyxose; 156. at least one Sweet taste improving additive and mal 121. at least one Sweet taste improving additive and allose; totetraose. 122. at least one Sweet taste improving additive and altrose; 157. at least one Sweet taste improving additive and mal 123. at least one Sweet taste improving additive and man topentaose; nose; 158. at least one Sweet taste improving additive and mal 124. at least one Sweet taste improving additive and idose; tohexaose; 125. at least one Sweet taste improving additive and talose; 159. at least one sweet taste improving additive and mal 126. at least one Sweet taste improving additive and lac toheptaose; tose; 160. at least one Sweet taste improving additive and lactu 127. at least one Sweet taste improving additive and mal 10 lose; tose; 161. at least one Sweet taste improving additive and meli 128. at least one Sweet taste improving additive and invert biose; Sugar, 162. at least one Sweet taste improving additive and raffi 129. at least one Sweet taste improving additive and treha 15 nose; lose; 163. at least one Sweet taste improving additive and rham 130. at least one sweet taste improving additive and isotre nose; halose; 164. at least one Sweet taste improving additive and ribose; 131. at least one Sweet taste improving additive and neotre 165. at least one Sweet taste improving additive and halose; isomerized liquid Sugars; 132. at least one Sweet taste improving additive and isoma 166. at least one Sweet taste improving additive and high litulose; fructose corn syrup (e.g., HFCS55, HFCS42, or 133. at least one Sweet taste improving additive and galac HFCS90) or starch syrup; tose; 167. at least one Sweet taste improving additive and cou 134. at least one sweet taste improving additive and beet 25 pling Sugars; oligosaccharides; 168. at least one Sweet taste improving additive and Soy 135. at least one Sweet taste improving additive and isoma bean oligosaccharides; lto-oligosaccharides; 169. at least one Sweet taste improving additive and glu 136. at least one Sweet taste improving additive and isoma cose syrup; ltose; 30 170. at least one Sweet taste improving additive, D-taga 137. at least one Sweet taste improving additive and isoma tose, and at least one other carbohydrate; ltotriose; 171. at least one sweet taste improving additive, trehalose, 138. at least one sweet taste improving additive and and at least one other carbohydrate; panose; 172. at least one Sweet taste improving additive, D-galac 139. at least one sweet taste improving additive and xylo 35 tose, and at least one other carbohydrate; oligosaccharides; 173. at least one Sweet taste improving additive, rhamnose, 140. at least one Sweet taste improving additive and Xylot and at least one other carbohydrate; riose; 174. at least one Sweet taste improving additive, dextrin, 141. at least one Sweet taste improving additive and Xylo and at least one other carbohydrate; biose; 40 175. at least one Sweet taste improving additive, cyclodex 142. at least one Sweet taste improving additive and gentio trin, and at least one other carbohydrate; oligoscaccharides; 176. at least one Sweet taste improving additive, B-cyclo 143. at least one Sweet taste improving additive and gen dextrin, and at least one other carbohydrate; tiobiose; 177. at least one sweet taste improving additive, maltodex 144. at least one Sweet taste improving additive and gen 45 trin, and at least one other carbohydrate; tiotriose; 178. at least one Sweet taste improving additive, dextran, 145. at least one Sweet taste improving additive and gen and at least one other carbohydrate; tiotetraose; 179. at least one Sweet taste improving additive. Sucrose, 146. at least one Sweet taste improving additive and Sor and at least one other carbohydrate; bose; 50 180. at least one Sweet taste improving additive, glucose, 147. at least one Sweet taste improving additive and nigero and at least one other carbohydrate; oligosaccharides; 181. at least one Sweet taste improving additive, fructose, 148. at least one Sweet taste improving additive and fucose: and at least one other carbohydrate; 149. at least one Sweet taste improving additive and fruc 182. at least one Sweet taste improving additive, threose, tooligosaccharides; 55 and at least one other carbohydrate; 150. at least one Sweet taste improving additive and kes 183. at least one Sweet taste improving additive, arabinose, tose; and at least one other carbohydrate; 151. at least one Sweet taste improving additive and nys 184. at least one Sweet taste improving additive, Xylose, tose; and at least one other carbohydrate; 152. at least one Sweet taste improving additive and mal 60 185. at least one Sweet taste improving additive, lyxose, totetraol; and at least one other carbohydrate; 153. at least one Sweet taste improving additive and mal 186. at least one Sweet taste improving additive, allose, and totriol; at least one other carbohydrate; 154. at least one Sweet taste improving additive and malto 187. at least one Sweet taste improving additive, altrose, oligosaccharides; 65 and at least one other carbohydrate; 155. at least one Sweet taste improving additive and mal 188. at least one Sweet taste improving additive, mannose, totriose, and at least one other carbohydrate; US 8,709,521 B2 45 46 189. at least one Sweet taste improving additive, idose, and 222. at least one Sweet taste improving additive, maltopen at least one other carbohydrate; taose, and at least one other carbohydrate; 190. at least one Sweet taste improving additive, talose, and 223. at least one Sweet taste improving additive, malto at least one other carbohydrate; hexaose, and at least one other carbohydrate; 191. at least one Sweet taste improving additive, lactose, 224. at least one Sweet taste improving additive, maltohep and at least one other carbohydrate; taose, and at least one other carbohydrate; 192. at least one Sweet taste improving additive, maltose, 225. at least one Sweet taste improving additive, lactulose, and at least one other carbohydrate; and at least one other carbohydrate; 193. at least one sweet taste improving additive, invert 226. at least one Sweet taste improving additive, melibiose, 10 and at least one other carbohydrate; Sugar, and at least one other carbohydrate; 227. at least one Sweet taste improving additive, raffinose, 194. at least one Sweet taste improving additive, trehalose, and at least one other carbohydrate; and at least one other carbohydrate; 228. at least one Sweet taste improving additive, rhamnose, 195. at least one sweet taste improving additive, isotreha and at least one other carbohydrate; lose, and at least one other carbohydrate; 15 229. at least one Sweet taste improving additive, ribose, and 196. at least one Sweet taste improving additive, neotreha at least one other carbohydrate; lose, and at least one other carbohydrate; 230. at least one Sweet taste improving additive, isomer 197. at least one Sweet taste improving additive, isomaltu ized liquid Sugars, and at least one other carbohydrate; lose, and at least one other carbohydrate; 231. at least one Sweet taste improving additive, high fruc 198. at least one Sweet taste improving additive, galactose, tose corn syrup (e.g. HFCS55, HFCS42, or HFCS90) or and at least one other carbohydrate; starch syrup, and at least one other carbohydrate; 199. at least one sweet taste improving additive, beet oli 232. at least one Sweet taste improving additive, coupling gosaccharides, and at least one other carbohydrate; Sugars, and at least one other carbohydrate; 200. at least one Sweet taste improving additive, isomalto 233. at least one Sweet taste improving additive, soybean oligosaccharides, and at least one other carbohydrate; 25 oligosaccharides, and at least one other carbohydrate; 201. at least one Sweet taste improving additive, isomal and tose, and at least one other carbohydrate; 234. at least one Sweet taste improving additive, glucose 202. at least one Sweet taste improving additive, isomalitot syrup, and at least one other carbohydrate. riose, and at least one other carbohydrate; In another embodiment, the Sweetener composition com 203. at least one Sweet taste improving additive, panose, 30 prises a Sweetness enhanced Sweetener composition in com and at least one other carbohydrate; bination with a plurality of Sweet taste improving additives, in 204. at least one sweet taste improving additive, Xylo one embodiment 3 or more Sweet taste improving additives, oligosaccharides, and at least one other carbohydrate; and in another embodiment 4 or more Sweet taste improving 205. at least one Sweet taste improving additive, Xylotriose, additives, wherein each Sweet taste improving additive is and at least one other carbohydrate; 35 present in an amount Such that no one Sweet taste improving 206. at least one Sweet taste improving additive, Xylobiose, additive imparts a substantial off taste to the Sweetness and at least one other carbohydrate; enhanced Sweetener composition. In other words, the 207. at least one Sweet taste improving additive, gentio amounts of the Sweet taste improving additives in the Sweet oligoscaccharides, and at least one other carbohydrate; ness enhanced Sweetener composition are balanced so that no 208. at least one Sweet taste improving additive, gentio 40 one Sweet taste improving additive imparts a Substantial off biose, and at least one other carbohydrate; taste to the Sweetness enhanced Sweetener composition. 209. at least one Sweet taste improving additive, gentiotri According to a particular embodiment of this invention, the ose, and at least one other carbohydrate; Sweetness enhanced Sweetener composition provided herein 210. at least one Sweet taste improving additive, gentiotet comprises at least one Sweet taste improving composition in raose, and at least one other carbohydrate; 45 the Sweetness enhanced Sweetener composition in an amount 211. at least one Sweet taste improving additive, Sorbose, effective for the sweetness enhanced sweetener composition and at least one other carbohydrate; to impart an osmolarity of at least 10 mCSmoles/L to an 212. at least one Sweet taste improving additive, nigero aqueous solution of the Sweetness enhanced Sweetener com oligosaccharides, and at least one other carbohydrate; position, when the Sweetness enhanced Sweetener composi 213. at least one Sweet taste improving additive, fucose, 50 tion is present in the aqueous solution in an amount Sufficient and at least one other carbohydrate; to impart a maximum Sweetness intensity equivalent to that of 214. at least one Sweet taste improving additive, fructooli a 10% aqueous Solution of Sucrose by weight. As used herein, gosaccharides, and at least one other carbohydrate; “mCSmoles/L refers to milliosmoles per liter. As used 215. at least one Sweet taste improving additive, kestose, herein, the maximum Sweetness intensity is measured by and at least one other carbohydrate; 55 combining the effective degree of Sweetness of a Sweetener in 216. at least one Sweet taste improving additive, nystose, combination with a Sweetness enhancer. According to and at least one other carbohydrate; another embodiment, the Sweetness enhanced Sweetener 217. at least one Sweet taste improving additive, maltotet composition comprises at least one Sweet taste improving raol, and at least one other carbohydrate; composition in an amount effective for the Sweetness 218. at least one Sweet taste improving additive, maltotriol, 60 enhanced Sweetener composition to impart an osmolarity of and at least one other carbohydrate; 10 to 500 mOSmoles/L, 25 to 500 mOsmoles/L, 100 to 500 219. at least one Sweet taste improving additive, malto mOSmoles/L, 200 to 500 mOSmoles/L, or 300 to 500 mOS oligosaccharides, and at least one other carbohydrate; moles/L to an aqueous Solution of the Sweetness enhanced 220. at least one Sweet taste improving additive, maltotri Sweetener composition, when the Sweetness enhanced Sweet ose, and at least one other carbohydrate; 65 ener composition is present in the aqueous Solution in an 221. at least one Sweet taste improving additive, maltotet amount Sufficient to impart a Sweetness intensity equivalent raose, and at least one other carbohydrate; to that of a 10% aqueous solution of sucrose by weight. US 8,709,521 B2 47 48 Wherein a plurality of Sweet taste improving compositions about 625 to about 10,000 ppm. In another embodiment, are combined with a Sweetness enhanced Sweetener compo Suitable Sweet taste improving alcohol additives for imparting sition, the osmolarity and Sweetness imparted is that of the osmolarities ranging from about 10 mCSmoles/L to about 500 total combination of the plurality of Sweet taste improving mOSmoles/L to a Sweetenable composition include, but are compositions and Sweetness enhanced Sweetener. not limited to, Sweet taste improving alcohol additives with a Osmolarity refers to the measure of osmoles of solute per molecular weight ranging from about 46 to about 500. A liter of solution, wherein osmole is equal to the number of non-limiting example of Sweet taste improving alcohol addi moles of osmotically active particles in an ideal Solution (e.g., tive with a molecular weight ranging from about 46 to about a mole of glucose is one osmole), whereas a mole of sodium 500 includes ethanol. chloride is two osmoles (one mole of sodium and one mole of 10 chloride). Thus, in order to improve in the quality of taste of In one embodiment, Suitable Sweet taste improving amino the Sweetness enhanced Sweetener composition, the osmoti acid additives have a molecular weight of less than or equal to cally active compounds or the compounds which impart 250 and in one embodiment have a molecular weight from 75 osmolarity must not introduce significant off taste to the to 250. In particular embodiments, suitable sweet taste formulation. 15 improving amino acid additives with a molecular weight less In one embodiment, Suitable Sweet taste improving carbo than or equal to 250 include, but are not limited to, glycine, hydrate additives for the present invention have a molecular alanine, serine, Valine, leucine, isoleucine, proline, hydrox weight less than or equal to 500 and in one embodiment have yproline, theanine, and threonine. In particular embodiments a molecular weight from 50 to 500. In particular embodi Sweet taste improving amino acid additives include those ments, Suitable carbohydrates with a molecular weight less which are Sweet tasting at high concentrations, but are present than or equal to 500 include, but are not limited to, sucrose, in embodiments of this invention at amounts below or above fructose, glucose, maltose, lactose, mannose, galactose, and their sweetness detection thresholds. In more particular tagatose. Generally, in accordance with desirable embodi embodiments are mixtures of Sweet taste improving amino ments of this invention, a Sweet taste improving carbohydrate acid additives at amounts below or above their sweetness additive is present in the Sweetener compositions in an 25 detection thresholds. Generally, in accordance with desirable amount from about 1,000 to about 100,000 ppm. (Throughout embodiments of this invention, a Sweet taste improving this specification, the term ppm means parts per million by amino acid additive is present in the Sweetener compositions weight or volume. For example, 500 ppm means 500 mg in a in an amount from about 100 ppm to about 25,000 ppm, more liter.) In accordance with other desirable embodiments of this particularly from about 1,000 to about 10,000 ppm, and still invention, a Sweet taste improving carbohydrate additive is 30 more particularly from about 2,500 to about 5,000 ppm. In present in the Sweetened compositions in an amount from accordance with other desirable embodiments of this inven about 2,500 to about 50,000 ppm. In another embodiment, suitable sweet taste improving carbohydrate additives for tion, a Sweet taste improving amino acid additive is present in imparting osmolarities ranging from about 10 mCSmoles/L to the sweetened compositions in an amount from about 250 about 500 mOsmoles/L to a sweetenable composition 35 ppm to about 7,500 ppm. In a sub-embodiment, suitable include, but are not limited to, Sweet taste improving carbo Sweet taste improving amino acid additives for imparting hydrate additives with a molecular weight ranging from about osmolarities ranging from about 10 mCSmoles/L to about 500 50 to about 500. mOSmoles/L to a Sweetenable composition include, but are In one embodiment, Suitable Sweet taste improving polyol not limited to, Sweet taste improving amino acid additives additives have a molecular weight less than or equal to 500 40 with a molecular weight ranging from about 75 to about 250. and in one embodiment have a molecular weight from 76 to Generally, in accordance with yet another embodiment of 500. In particular embodiments, suitable sweet taste improv this invention, a Suitable Sweet taste improving amino acid ing polyol additives with a molecular weight less than or salt additive is present in the Sweetener composition in an equal to 500 include, but are not limited to, erythritol, glyc amount from about 25 to about 10,000 ppm, more particularly erol, and propylene glycol. Generally, in accordance with 45 from about 1,000 to about 7,500 ppm, and still more particu desirable embodiments of this invention, a sweet taste larly from about 2,500 to about 5,000 ppm. In another improving polyol additive is present in the Sweetener com embodiment, Suitable Sweet taste improving amino acid salt positions in an amount from about 100 ppm to about 80,000 additives for imparting osmolarities ranging from about 10 ppm. In accordance with other desirable embodiments of this mOSmoles/L to about 500 mOsmoles/L to a sweetenable invention, a Sweet taste improving polyol additive is present 50 composition include, but are not limited to, Sweet taste in Sweetened compositions in an amount from about 400 to improving amino acid salt additives with a molecular weight about 80,000 ppm. In a sub-embodiment, suitable sweet taste ranging from about 75 to about 300. Non-limiting examples improving polyol additives for imparting osmolarities rang of Sweet taste improving amino acid salt additives with a ing from about 10 mCSmoles/L to about 500 mOsmoles/L to molecular weight ranging from about 75 to about 300 include a Sweetenable composition include, but are not limited to, 55 salts of glycine, alanine, serine, theanine, and threonine. Sweet taste improving polyol additives with a molecular Generally, in accordance with still another embodiment of weight ranging from about 76 to about 500. this invention, a Suitable Sweet taste improving protein or In accordance with still other desirable embodiments of protein hydrolysate additive is present in the Sweetener com this invention, a Sweet taste improving polyol additive is position in an amount from about 200 to about 50,000 ppm. In present in Sweetener compositions in an amount from about 60 another embodiment, Suitable Sweet taste improving protein 400 to about 80,000 ppm of the total sweetener composition, or protein hydrolysate additives for imparting osmolarities more particularly from about 5,000 to about 60,000 ppm, and ranging from about 10 mCSmoles/L to about 500 mOs still more particularly from about 10,000 to about 50,000 moles/L to a Sweetenable composition include, but are not ppm. limited to, Sweet taste improving protein or protein hydroly Generally, in accordance with another embodiment of this 65 sate additives with a molecular weight ranging from about 75 invention, a Suitable Sweet taste improving alcohol additive is to about 300. Non-limiting examples of Sweet taste improv present in the Sweetener compositions in an amount from ing protein or protein hydrolysate additives with a molecular US 8,709,521 B2 49 50 weight ranging from about 75 to about 300 include proteins or ing organic acid additives which are safe for human or animal protein hydrolysates containing glycine, alanine, serine, and consumption when used in a generally acceptable range. In threonine. one embodiment, the Sweet taste improving organic acid salt Generally, in accordance with another embodiment of this additive comprises a molecular weight range from about 140 invention, a suitable Sweet taste improving inorganic acid 5 to about 208. additive is present in the Sweetener composition in an amount Generally, in accordance with yet another embodiment of from about 25 to about 5,000 ppm. In another embodiment, this invention, a Suitable Sweet taste improving organic base Suitable Sweet taste improving inorganic acid additives for salt additive is present in the Sweetener composition in an imparting osmolarities ranging from about 10 mCSmoles/L to amount from about 10 to about 5,000 ppm. In another about 500 mOsmoles/L to a sweetenable composition 10 include, but are not limited to, phosphoric acid, HCl, and embodiment, Suitable Sweet taste improving organic base salt HSO and any other inorganic acid additives which are safe additives for imparting osmolarities ranging from about 10 for human or animal consumption when used in a generally mOSmoles/L to about 500 mOsmoles/L to a sweetenable acceptable range. In a Sub-embodiment, Suitable Sweet taste composition include, but are not limited to, inorganic and improving inorganic acid additives for imparting osmolarities 15 organic acid salts of organic bases such as glucosamine salts, ranging from about 10 mOsmoles/L to about 500 mOs choline salts, and guanidine salts. moles/L to a Sweetenable composition include, but are not Generally, in accordance with yet another embodiment of limited to, Sweet taste improving inorganic acid additives this invention, a Suitable Sweet taste improving astringent with a molecular weight range from about 36 to about 98. additive is present in the Sweetener composition in an amount Generally, in accordance with still another embodiment of from about 25 to about 1,000 ppm. In another embodiment, this invention, a suitable Sweet taste improving inorganic acid Suitable Sweet taste improving astringent additives for salt additive is present in the Sweetener composition in an imparting osmolarities ranging from about 10 mCSmoles/L to amount from about 25 to about 5,000 ppm. In another about 500 mOsmoles/L to a sweetenable composition embodiment, Suitable Sweet taste improving inorganic acid include, but are not limited to, tannic acid, tea polyphenols, salt additives for imparting osmolarities ranging from about 25 catechins, Al(SO4), AlNaCSO), AlK(SO) and other 10 mCSmoles/L to about 500 mOsmoles/L to a sweetenable forms of alum. composition include, but are not limited to, salts of inorganic Generally, in accordance with yet another embodiment of acids, for example sodium, potassium, calcium, and magne this invention, a suitable Sweet taste improving nucleotide sium salts of phosphoric acid or hydrochloric acid, and any additive is present in the Sweetener composition in an amount other alkali or alkaline earth metal salts of other inorganic 30 from about 5 to about 1,000 ppm. In another embodiment, acids (e.g., Sodium bisulfate) which are safe for human or suitable sweet taste improving nucleotide additives for animal consumption when used in a generally acceptable imparting osmolarities ranging from about 10 mCSmoles/L to range. In a Sub-embodiment, Suitable Suitable Sweet taste about 500 mOsmoles/L to a sweetenable composition improving inorganic acid salt additives for imparting osmo include, but are not limited to, adenosine monophosphate. larities ranging from about 10 mCSmoles/L to about 500 35 Generally, in accordance with yet another embodiment of mOSmoles/L to a Sweetenable composition include, but are this invention, a suitable Sweet taste improving polyamino not limited to, Sweet taste improving inorganic acid salt addi acid additive is present in the Sweetener composition in an tives with a molecular weight range from about 58 to about amount from about 30 to about 2,000 ppm. In another 120. embodiment, Suitable Sweet taste improving polyamino acid Generally, in accordance with still another embodiment of 40 additives for imparting osmolarities ranging from about 10 this invention, a suitable Sweet taste improving organic acid mOSmoles/L to about 500 mOsmoles/L to a sweetenable additive is present in the Sweetener composition in an amount composition include, but are not limited to, poly-L-lysine from about 10 to about 5,000 ppm. In another embodiment, (e.g., poly-L-C-lysine or poly-L-y-lysine), poly-L-ornithine Suitable Sweet taste improving organic acid additives for (e.g., poly-L-O-ornithine or poly-L-y-ornithine), and poly-L- imparting osmolarities ranging from about 10 mCSmoles/L to 45 arginine. about 500 mOsmoles/L to a sweetenable composition Generally, in accordance with yet another embodiment of include, but are not limited to, creatine, citric acid, malic acid, this invention, a Suitable Sweet taste improving polymer addi Succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, tive is present in the Sweetener composition in an amount maleic acid, gluconic acid, glutaric acid, adipic acid, and any from about 30 to about 2,000 ppm. In another embodiment, other Sweet taste improving organic acid additives which are 50 Suitable Sweet taste improving polymer additives for impart safe for human or animal consumption when used in a gen ing osmolarities ranging from about 10 mCSmoles/L to about erally acceptable range. In one embodiment, the Sweet taste 500 mOsmoles/L to a sweetenable composition include, but improving organic acid additive comprises a molecular are not limited to, chitosan, Sodium hexametaphosphate and weight range from about 60 to about 208. its salts, pectin, hydrocolloids such as gum acacia Senegal, Generally, in accordance with still another embodiment of 55 propylene glycol, polyethylene glycol, and poly(ethylene this invention, a suitable Sweet taste improving organic acid glycol methyl ether). salt additive is present in the Sweetener composition in an Generally, in accordance with yet another embodiment of amount from about 20 to about 10,000 ppm. In another this invention, a Suitable Sweet taste improving Surfactant embodiment, Suitable Sweet taste improving organic acid salt additive is present in the Sweetener composition in an amount additives for imparting osmolarities ranging from about 10 60 from about 1 to about 5,000 ppm. In another embodiment, mOSmoles/L to about 500 mOsmoles/L to a sweetenable Suitable Sweet taste improving Surfactant additives for composition include, but are not limited to, salts of Sweet taste imparting osmolarities ranging from about 10 mCSmoles/L to improving organic acid additives, such as sodium, potassium, about 500 mOsmoles/L to a sweetenable composition calcium, magnesium, and other alkali or alkaline metal salts include, but are not limited to, polysorbates, choline chloride, of citric acid, malic acid, tartaric acid, fumaric acid, maleic 65 Sodium taurocholate, lecithins, sucrose oleate esters, Sucrose acid, gluconic acid, glutaric acid, adipic acid, hydroxycitric Stearate esters, sucrose palmitate esters, and Sucrose laurate acid, Succinic acid, and salts of any other Sweet taste improv esterS. US 8,709,521 B2 51 52 Generally, in accordance with yet another embodiment of limited to, Sweet taste improving protein or protein hydroly this invention, a suitable Sweet taste improving flavonoid sate additives. Non-limiting examples of Sweet taste improv additive is present in the Sweetener compositions in an ing protein or protein hydrolysate additives include protein or amount from about 0.1 to about 1,000 ppm. In another protein hydrolysates containing glycine, alanine, serine, leu embodiment, Suitable Sweet taste improving flavonoid addi cine, Valine, isoleucine, proline, and threonine. tives for imparting osmolarities ranging from about 10 mCS In another embodiment, suitable high osmolarity enabled moles/L to about 500 mOsmoles/L to a sweetenable compo Sweet taste improving inorganic acid salt additives for sition include, but are not limited to, naringin, catechins, improving the Sweetness quality include, but are not limited rutins, and neohesperidin. to, sodium chloride, potassium chloride, magnesium chlo In a particular embodiment, non-limiting examples of high 10 ride, potassium phosphate and Sodium phosphate. Suitable osmolarity enabled Sweet taste improving compositions for Sweet taste improving inorganic acid salt additives for improving Sweetness quality include Sweet taste improving increasing osmolarity may comprise a molecular weight from carbohydrate additives, Sweet taste improving alcohol addi about 58 to about 120. tives, Sweet taste improving polyol additives, Sweet taste In another embodiment, suitable high osmolarity enabled improving amino acid additives, Sweet taste improving amino 15 Sweet taste improving bitter additives for improving the acid salt additives, Sweet taste improving inorganic acid salt Sweetness quality include, but are not limited to, caffeine, additives, Sweet taste improving polymer additives, and quinine, urea, quassia, tannic acid, and maringin. Sweet taste improving protein or protein hydrolysate addi In one embodiment, a Sweetener composition is provided tives. comprising at least one Sweetness enhancer and at least one In another embodiment, suitable high osmolarity enabled Sweetener in combination with at least one Sweet taste Sweet taste improving carbohydrate additives for improving improving nucleotide additive chosen from inosine mono the Sweetness quality, but are not limited to, Sweet taste phosphate (IMP), guanosine monophosphate (GMP), improving carbohydrate additives with a molecular weight adenosine monophosphate (AMP), cytosine monophosphate ranging from about 50 to about 500. Non-limiting examples (CMP), uracil monophosphate (UMP), inosine diphosphate, of sweet taste improving carbohydrate additives with a 25 guanosine diphosphate, adenosine diphosphate, cytosine molecular weight ranging from about 50 to about 500 include diphosphate, uracil diphosphate, inosine triphosphate, gua Sucrose, fructose, glucose, maltose, lactose, mannose, galac nosine triphosphate, adenosine triphosphate, cytosine triph tose, ribose, rhamnose, trehalose, HFCS, and tagatose. osphate, uracil triphosphate, nucleosides thereof nucleic acid In another embodiment, suitable high osmolarity enabled bases thereof, or salts thereof. Sweet taste improving polyol additives for improving the 30 In one embodiment, a Sweetener composition is provided Sweetness quality include, but are not limited to, Sweet taste comprising at least one Sweetness enhancer and at least one improving polyol additives with a molecular weight ranging Sweetener in combination with at least one sweet taste from about 76 to about 500. Non-limiting examples of sweet improving carbohydrate additive chosen from tagatose, tre taste improving polyol additives with a molecular weight halose, galactose, rhamnose, cyclodextrin (e.g., C-cyclodex ranging from about 76 to about 500 include erythritol, glyc 35 trin, B-cyclodextrin, and Y-cyclodextrin), maltodextrin (in erol, and propylene glycol. In a Sub-embodiment, other Suit cluding resistant such as Fibersol-2TM), able Sweet taste improving polyol additives include Sugar dextran, Sucrose, glucose, ribulose, fructose, threose, arabi alcohols. nose, Xylose, lyxose, allose, altrose, mannose, idose, lactose, In another embodiment, suitable high osmolarity enabled maltose, invert Sugar, isotrehalose, neotrehalose, palatinose Sweet taste improving alcohol additives for improving the 40 or isomalitulose, erythrose, deoxyribose, gulose, idose, talose, Sweetness quality include, but are not limited to, Sweet taste erythrulose, Xylulose, psicose, turanose, cellobiose, amy improving alcohol additives with a molecular weight ranging lopectin, glucosamine, mannosamine, fucose, glucuronic from about 46 to about 500. A non-limiting example of sweet acid, gluconic acid, glucono-lactone, abequose, galac taste improving alcohol additive with a molecular weight tosamine, beet oligosaccharides, isomalto-oligosaccharides ranging from about 46 to about 500 includes ethanol. 45 (isomaltose, isomaltotriose, panose and the like), Xylo-oli In another embodiment, suitable high osmolarity enabled gosaccharides (Xylotriose, Xylobiose and the like), gentio Sweet taste improving amino acid additives for improving the oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose Sweetness quality include, but are not limited to, Sweet taste and the like), Sorbose, nigero-oligosaccharides, fucose, fruc improving amino acid additives with a molecular weight tooligosaccharides (kestose, nystose and the like), maltotet ranging from about 75 to about 250. Non-limiting examples 50 raol, maltotriol, malto-oligosaccharides (maltotriose, mal of Sweet taste improving amino acid additives with a molecu totetraose, maltopentaose, maltohexaose, maltoheptaose and lar weight ranging from about 75 to about 250 include gly the like), lactulose, melibiose, raffinose, rhamnose, ribose, cine, alanine, serine, leucine, Valine, isoleucine, proline, isomerized liquid Sugars such as high fructose corn/starch hydroxyproline, glutamine, theanine, and threonine. syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug In another embodiment, suitable high osmolarity enabled 55 ars, soybean oligosaccharides, or glucose syrup. Sweet taste improving amino acid salt additives for improving In another embodiment, a Sweetener composition is pro the Sweetness quality include, but are not limited to, Sweet vided comprising at least one Sweetness enhancer and at least taste improving amino acid salt additives with a molecular one Sweetener in combination with at least one Sweet taste weight ranging from about 75 to about 300. Non-limiting improving polyol additive chosen from erythritol, maltitol, examples of Sweet taste improving amino acid salt additives 60 mannitol, Sorbitol, lactitol. Xylitol, inositol, isomalt, propy with a molecular weight ranging from about 75 to about 300 lene glycol, glycerol (glycerine), threitol, galactitol, reduced include salts of glycine, alanine, serine, leucine, Valine, iso isomalto-oligosaccharides, reduced Xylo-oligosaccharides, leucine, proline, hydroxyproline, glutamine, theanine, and reduced gentio-oligosaccharides, reduced maltose syrup, or threonine. reduced glucose syrup. In another embodiment, suitable high osmolarity enabled 65 In another embodiment, a Sweetener composition is pro Sweet taste improving protein or protein hydrolysate addi vided comprising at least one Sweetness enhancer and at least tives for improving the Sweetness quality include, but are not one Sweetener in combination with at least one Sweet taste US 8,709,521 B2 53 54 improving amino acid additive chosen from aspartic acid, improving polymer additive chosen from chitosan, pectin, arginine, glycine, glutamic acid, proline, threonine, theanine, pectic, pectinic, polyuronic, polygalacturonic acid, starch, cysteine, cystine, alanine, Valine, tyrosine, leucine, isoleu food hydrocolloid or crude extracts thereof (e.g., gum acacia cine, asparagine, serine, lysine, histidine, ornithine, methion Senegal, gum acacia Seyal, carageenan), poly-L-lysine (e.g., ine, carnitine, aminobutyric acid (alpha-, beta-, and gamma poly-L-C.-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., isomers), glutamine, hydroxyproline, taurine, norvaline, poly-L-C.-ornithine or poly-L-y-ornithine), polypropylene sarcosine, or salts thereof. glycol, polyethylene glycol, poly(ethylene glycol methyl In another embodiment, a Sweetener composition is pro ether), polyarginine, polyaspartic acid, polyglutamic acid, vided comprising at least one Sweetness enhancer and at least polyethyleneimine, alginic acid, sodium alginate, propylene one Sweetener in combination with at least one Sweet taste 10 improving polyamino acid additive chosen from poly-L-as glycol alginate, Sodium polyethyleneglycolalginate, sodium partic acid, poly-L-lysine (e.g., poly-L-C-lysine or poly-L-e- hexametaphosphate and its salts, or other cationic and anionic lysine), poly-L-ornithine (e.g., poly-L-C.-ornithine or poly-L- polymers. Y-ornithine), poly-L-arginine, other polymeric forms of In another embodiment, a Sweetener composition is pro amino acids, or salts thereof. 15 vided comprising at least one Sweetness enhancer and at least In another embodiment, a Sweetener composition is pro one Sweetener in combination with at least one Sweet taste vided comprising at least one Sweetness enhancer and at least improving protein hydrolysate additive chosen from bovine one Sweetener in combination with at least one Sweet taste serum albumin (BSA), whey protein (including fractions or improving Sugar acid additive chosen from aldonic, uronic, concentrates thereof such as 90% instant whey protein iso aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, late, 34% whey protein, 50% hydrolyzed whey protein, and galacturonic, or salts thereof. 80% whey protein concentrate), soluble rice protein, soy In another embodiment, a Sweetener composition is pro protein, protein isolates, protein hydrolysates, reaction prod vided comprising at least one Sweetness enhancer and at least ucts of protein hydrolysates, glycoproteins, and/or proteogly one Sweetener in combination with at least one Sweet taste cans containing amino acids (e.g., glycine, alanine, serine, improving organic acid additive chosen from C2-C30 car 25 threonine, theanine, asparagine, glutamine, arginine, Valine, boxylic acids, substituted hydroxyl C1-C30 carboxylic acids, isoleucine, leucine, norvaline, methionine, proline, tyrosine, benzoic acid, Substituted benzoic acids (e.g., 2,4-dihydroxy hydroxyproline, or the like). benzoic acid), Substituted cinnamic acids, hydroxyacids, Sub In another embodiment, a Sweetener composition is pro stituted hydroxybenzoic acids, substituted cyclohexyl car vided comprising at least one Sweetness enhancer and at least boxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, 30 one Sweetener in combination with at least one Sweet taste gluconic acid, glucoheptonic acids, glutaric acid, creatine, improving Surfactant additive chosen from polysorbates (e.g., adipic acid, hydroxycitric acid, malic acid, fruitaric acid, polyoxyethylene sorbitan monooleate (polysorbate 80), fumaric acid, maleic acid, Succinic acid, chlorogenic acid, polysorbate 20, polysorbate 60), sodium dodecylbenzene salicylic acid, caffeic acid, bile acids, acetic acid, ascorbic Sulfonate, dioctyl sulfoSuccinate or dioctyl sulfo Succinate acid, alginic acid, erythorbic acid, polyglutamic acid, or salts 35 Sodium, Sodium dodecyl sulfate, cetylpyridinium chloride, thereof. hexadecyltrimethylammonium bromide, Sodium cholate, In another embodiment, a Sweetener composition is pro carbamoyl, choline chloride, Sodium glycocholate, sodium vided comprising at least one Sweetness enhancer and at least taurocholate, Sodium taurodeoxycholate, lauric arginate, one Sweetener in combination with at least one Sweet taste Sodium Stearoyl lactylate, lecithins, sucrose oleate esters, improving inorganic acid additive chosen from phosphoric 40 Sucrose Stearate esters, sucrose palmitate esters, Sucrose lau acid, phosphorous acid, polyphosphoric acid, hydrochloric rate esters, and other emulsifiers, or the like. acid, Sulfuric acid, carbonic acid, Sodium dihydrogen phos In another embodiment, a Sweetener composition is pro phate, or salts thereof. vided comprising at least one Sweetness enhancer and at least In another embodiment, a Sweetener composition is pro one Sweetener in combination with at least one Sweet taste vided comprising at least one Sweetness enhancer and at least 45 improving flavonoid additive chosen from catechins, one Sweetener in combination with at least one Sweet taste polyphenols, rutins, neohesperidin, maringin, or the like. improving bitter compound additive chosen from caffeine, In another embodiment, a Sweetener composition is pro quinine, urea, bitter orange oil, naringin, quassia, or salts vided comprising at least one Sweetness enhancer and at least thereof. one Sweetener in combination with ethanol. In another embodiment, a Sweetener composition is pro 50 In another embodiment, a Sweetener composition is pro vided comprising at least one Sweetness enhancer and at least vided comprising at least one Sweetness enhancer and at least one Sweetener in combination with at least one Sweet taste one Sweetener in combination with at least one Sweet taste improving flavorant additive chosen from Vanillin, Vanilla improving astringent compound additive chosen from tannic extract, mango extract, cinnamon, citrus, coconut, ginger, acid, europium chloride (EuCl), gadolinium chloride viridiflorol, almond, menthol, grape skin extract, or grape 55 (GdCl), terbium chloride (TbCl), alum, tannic acid, and seed extract. In another particular embodiment, the at least polyphenols (e.g., tea polyphenol). one Sweet taste improving flavorant additive comprises a In another embodiment, a Sweetener composition is pro proprietary sweetener chosen from DöhlerTMNatural Flavor vided comprising at least one Sweetness enhancer and at least ing Sweetness Enhancer K14323 (Döhler'TM, Darmstadt, Ger one Sweetener in combination with at least one Sweet taste many), SymriseTM Natural Flavor Mask for Sweeteners 60 improving inorganic salt additive chosen from sodium chlo 161453 or 164126 (SymriseTM, Holzminden, Germany), ride, potassium chloride, Sodium dihydrogen phosphate, Natural AdvantageTM Bitterness Blockers 1, 2, 9 or 10 (Natu Sodium Sulfate, potassium citrate, europium chloride ral AdvantageTM, Freehold, N.J., U.S.A.), or SucramaskTM (EuCl), gadolinium chloride (GdCl), terbium chloride (Creative Research Management, Stockton, Calif., U.S.A.) (TbCl), magnesium Sulfate, magnesium phosphate, alum, In another embodiment, a Sweetener composition is pro 65 magnesium chloride, mono-, di-, tri-basic sodium or potas vided comprising at least one Sweetness enhancer and at least sium salts of phosphoric acid, salts of hydrochloric acid, one Sweetener in combination with at least one Sweet taste Sodium carbonate, Sodium bisulfate, or Sodium bicarbonate. US 8,709,521 B2 55 56 In another embodiment, a Sweetener composition is pro nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and vided comprising at least one Sweetness enhancer and at least Y-cyclodextrin), maltodextrin (including resistant maltodex one Sweetener in combination with at least one Sweet taste trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu improving organic salt additive chosen from choline chloride, lose, fructose, threose, arabinose, Xylose, lyxose, allose, gluconic acid sodium salt, gluconic acid potassium salt, altrose, mannose, idose, lactose, maltose, invert Sugar, isotre guanidine HCl, glucosamine HCl, monosodium glutamate halose, neotrehalose, palatinose or isomalitulose, erythrose, (MSG), adenosine monophosphate salt, magnesium glucon deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi ate, potassium tartrate, and Sodium tartrate. cose, turanose, cellobiose, amylopectin, glucosamine, man In another embodiment, a Sweetener composition is pro nosamine, fucose, glucuronic acid, gluconic acid, glucono vided comprising at least one Sweetness enhancer and at least 10 lactone, abequose, galactosamine, beet oligosaccharides, one Sweetener in combination with at least one Sweet taste isomalto-oligosaccharides (isomaltose, isomaltotriose, improving nucleotide additive, at least one Sweet taste panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo improving carbohydrate additive, and at least one Sweet taste biose and the like), gentio-oligoscaccharides (gentiobiose, improving amino acid additive; wherein the at least one gentiotriose, genetiotetraose and the like), Sorbose, nigero nucleotide additive is chosen from inosine monophosphate 15 oligosaccharides, fucose, fructooligosaccharides (kestose, (IMP), guanosine monophosphate (GMP), adenosine mono nystose and the like), maltotetraol, maltotriol, malto-oli phosphate (AMP), cytosine monophosphate (CMP), uracil gosaccharides (maltotriose, maltotetraose, maltopentaose, monophosphate (UMP), inosine diphosphate, guanosine maltohexaose, maltoheptaose and the like), lactulose, meli diphosphate, adenosine diphosphate, cytosine diphosphate, biose, raffinose, rhamnose, ribose, isomerized liquid Sugars uracil diphosphate, inosine triphosphate, guanosine triphos such as high fructose corn/starch syrup (e.g., HFCS55, phate, adenosine triphosphate, cytosine triphosphate, uracil HFCS42, or HFCS90), coupling sugars, soybean oligosac triphosphate, nucleosides thereof, nucleic acid bases thereof, charides, or glucose syrup. or salts thereof; wherein the at least one carbohydrate additive In another embodiment, a Sweetener composition is pro is chosen from tagatose, trehalose, galactose, rhamnose, vided comprising at least one Sweetness enhancer and at least cyclodextrin (e.g., C.-cyclodextrin, B-cyclodextrin, and Y-cy 25 one Sweetener in combination with at least one Sweet taste clodextrin), maltodextrin (including resistant maltodextrins improving nucleotide additive and at least one Sweet taste such as Fibersol-2TM), dextran, sucrose, glucose, ribulose, improving polyol additive; wherein the at least one nucleotide fructose, threose, arabinose, Xylose, lyxose, allose, altrose, additive is chosen from inosine monophosphate (IMP), gua mannose, idose, lactose, maltose, invert Sugar, isotrehalose, nosine monophosphate (GMP), adenosine monophosphate neotrehalose, palatinose or isomalitulose, erythrose, deoxyri 30 (AMP), cytosine monophosphate (CMP), uracil monophos bose, gulose, idose, talose, erythrulose, Xylulose, psicose, phate (UMP), inosine diphosphate, guanosine diphosphate, turanose, cellobiose, amylopectin, glucosamine, man adenosine diphosphate, cytosine diphosphate, uracil diphos nosamine, fucose, glucuronic acid, gluconic acid, glucono phate, inosine triphosphate, guanosine triphosphate, adenos lactone, abequose, galactosamine, beet oligosaccharides, iso ine triphosphate, cytosine triphosphate, uracil triphosphate, malto-oligosaccharides (isomaltose, isomaltotriose, panose 35 nucleosides thereof, nucleic acid bases thereof, or salts and the like), Xylo-oligosaccharides (Xylotriose, Xylobiose thereof; and wherein the at least one polyol additive is chosen and the like), gentio-oligoscaccharides (gentiobiose, gentiot from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, riose, gentiotetraose and the like), Sorbose, nigero-oligosac inositol, isomalt, propylene glycol, glycerol (glycerine), charides, fucose, fructooligosaccharides (kestose, nystose threitol, galactitol, reduced isomalto-oligosaccharides, and the like), maltotetraol, maltotriol, malto-oligosaccha 40 reduced Xylo-oligosaccharides, reduced gentio-oligosaccha rides (maltotriose, maltotetraose, maltopentaose, malto rides, reduced maltose syrup, or reduced glucose syrup. hexaose, maltoheptaose and the like), lactulose, melibiose, In another embodiment, a Sweetener composition is pro raffinose, rhamnose, ribose, isomerized liquid Sugars such as vided comprising at least one Sweetness enhancer and at least high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or one Sweetener in combination with at least one Sweet taste HFCS90), coupling Sugars, soybean oligosaccharides, or glu 45 improving nucleotide additive and at least one Sweet taste cose syrup; and wherein the at least one amino acid additive improving amino acid; wherein the at least one nucleotide is chosen from aspartic acid, arginine, glycine, glutamic acid, additive is chosen from inosine monophosphate (IMP), gua proline, threonine, theanine, cysteine, cystine, alanine, nosine monophosphate (GMP), adenosine monophosphate Valine, tyrosine, leucine, isoleucine, asparagine, serine, (AMP), cytosine monophosphate (CMP), uracil monophos lysine, histidine, ornithine, methionine, carnitine, aminobu 50 phate (UMP), inosine diphosphate, guanosine diphosphate, tyric acid (alpha-, beta-, and gamma-isomers), glutamine, adenosine diphosphate, cytosine diphosphate, uracil diphos hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. phate, inosine triphosphate, guanosine triphosphate, adenos In another embodiment, a Sweetener composition is pro ine triphosphate, cytosine triphosphate, uracil triphosphate, vided comprising at least one Sweetness enhancer and at least nucleosides thereof, nucleic acid bases thereof, or salts one Sweetener in combination with at least one Sweet taste 55 thereof, and wherein the at least one amino acid additive is improving nucleotide additive and at least one Sweet taste chosen from aspartic acid, arginine, glycine, glutamic acid, improving carbohydrate additive; wherein the at least one proline, threonine, theanine, cysteine, cystine, alanine, nucleotide additive is chosen from inosine monophosphate Valine, tyrosine, leucine, isoleucine, asparagine, serine, (IMP), guanosine monophosphate (GMP), adenosine mono lysine, histidine, ornithine, methionine, carnitine, aminobu phosphate (AMP), cytosine monophosphate (CMP), uracil 60 tyric acid (alpha-, beta-, and gamma-isomers), glutamine, monophosphate (UMP), inosine diphosphate, guanosine hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. diphosphate, adenosine diphosphate, cytosine diphosphate, In another embodiment, a Sweetener composition is pro uracil diphosphate, inosine triphosphate, guanosine triphos vided comprising at least one Sweetness enhancer and at least phate, adenosine triphosphate, cytosine triphosphate, uracil one Sweetener in combination with at least one Sweet taste triphosphate, nucleosides thereof, nucleic acid bases thereof, 65 improving carbohydrate additive, at least one Sweet taste or salts thereof; and wherein the at least one carbohydrate improving polyol additive, and at least one Sweet taste additive is chosen from tagatose, trehalose, galactose, rham improving amino acid additive; wherein the at least one car US 8,709,521 B2 57 58 bohydrate additive is chosen from tagatose, trehalose, galac malto-oligosaccharides, reduced Xylo-oligosaccharides, tose, rhamnose, cyclodextrin (e.g., C.-cyclodextrin, B-cyclo reduced gentio-oligosaccharides, reduced maltose syrup, or dextrin, and Y-cyclodextrin), maltodextrin (including reduced glucose syrup. resistant maltodextrins such as Fibersol-2TM), dextran, In another embodiment, a Sweetener composition is pro Sucrose, glucose, ribulose, fructose, threose, arabinose, vided comprising at least one Sweetness enhancer and at least Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal one Sweetener in combination with at least one Sweet taste tose, invert Sugar, isotrehalose, neotrehalose, palatinose or improving carbohydrate additive and at least one Sweet taste isomalitulose, erythrose, deoxyribose, gulose, idose, talose, improving amino acid additive; wherein the at least one car erythrulose, Xylulose, psicose, turanose, cellobiose, amy bohydrate additive is chosen from tagatose, trehalose, galac lopectin, glucosamine, mannosamine, fucose, glucuronic 10 tose, rhamnose, cyclodextrin (e.g., C.-cyclodextrin, B-cyclo acid, gluconic acid, glucono-lactone, abequose, galac dextrin, and Y-cyclodextrin), maltodextrin (including tosamine, beet oligosaccharides, isomalto-oligosaccharides resistant maltodextrins such as Fibersol-2TM), dextran, (isomaltose, isomaltotriose, panose and the like), Xylo-oli Sucrose, glucose, ribulose, fructose, threose, arabinose, gosaccharides (Xylotriose, Xylobiose and the like), gentio Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose 15 tose, invert Sugar, isotrehalose, neotrehalose, palatinose or and the like), Sorbose, nigero-oligosaccharides, fucose, fruc isomalitulose, erythrose, deoxyribose, gulose, idose, talose, tooligosaccharides (kestose, nystose and the like), maltotet erythrulose, Xylulose, psicose, turanose, cellobiose, amy raol, maltotriol, malto-oligosaccharides (maltotriose, mal lopectin, glucosamine, mannosamine, fucose, glucuronic totetraose, maltopentaose, maltohexaose, maltoheptaose and acid, gluconic acid, glucono-lactone, abequose, galac the like), lactulose, melibiose, raffinose, rhamnose, ribose, tosamine, beet oligosaccharides, isomalto-oligosaccharides isomerized liquid Sugars such as high fructose corn/starch (isomaltose, isomaltotriose, panose and the like), Xylo-oli syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug gosaccharides (Xylotriose, Xylobiose and the like), gentio ars, soybean oligosaccharides, or glucose syrup; wherein the oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose at least one polyol additive is chosen from erythritol, maltitol, and the like), Sorbose, nigero-oligosaccharides, fucose, fruc mannitol, Sorbitol, lactitol. Xylitol, inositol, isomalt, propy 25 tooligosaccharides (kestose, nystose and the like), maltotet lene glycol, glycerol (glycerine), threitol, galactitol, reduced raol, maltotriol, malto-oligosaccharides (maltotriose, mal isomalto-oligosaccharides, reduced Xylo-oligosaccharides, totetraose, maltopentaose, maltohexaose, maltoheptaose and reduced gentio-oligosaccharides, reduced maltose syrup, or the like), lactulose, melibiose, raffinose, rhamnose, ribose, reduced glucose syrup; and wherein the at least one amino isomerized liquid Sugars such as high fructose corn/starch acid additive is chosen from aspartic acid, arginine, glycine, 30 syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug glutamic acid, proline, threonine, theanine, cysteine, cystine, ars, soybean oligosaccharides, or glucose syrup; and wherein alanine, Valine, tyrosine, leucine, isoleucine, asparagine, the at least one amino acid additive is chosen from aspartic serine, lysine, histidine, ornithine, methionine, carnitine, acid, arginine, glycine, glutamic acid, proline, threonine, aminobutyric acid (alpha-, beta-, and gamma-isomers), theanine, cysteine, cystine, alanine, Valine, tyrosine, leucine, glutamine, hydroxyproline, taurine, norvaline, sarcosine, or 35 isoleucine, asparagine, serine, lysine, histidine, ornithine, salts thereof. methionine, carnitine, aminobutyric acid (alpha-, beta-, and In another embodiment, a Sweetener composition is pro gamma-isomers), glutamine, hydroxyproline, taurine, norva vided comprising at least one Sweetness enhancer and at least line, sarcosine, or salts thereof. one Sweetener in combination with at least one Sweet taste In another embodiment, a Sweetener composition is pro improving carbohydrate additive and at least one Sweet taste 40 vided comprising at least one Sweetness enhancer and at least improving polyol additive; wherein the at least one carbohy one Sweetener in combination with at least one Sweet taste drate additive is chosen from tagatose, trehalose, galactose, improving polyol additive and at least one Sweet taste improv rhamnose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodex ing amino acid additive; wherein the at least one polyol addi trin, and Y-cyclodextrin), maltodextrin (including resistant tive is chosen from erythritol, maltitol, mannitol, sorbitol, maltodextrins such as Fibersol-2TM), dextran, sucrose, glu 45 lactitol. Xylitol, inositol, isomalt, propylene glycol, glycerol cose, ribulose, fructose, threose, arabinose, Xylose, lyxose, (glycerin), threitol, galactitol, reduced isomalto-oligosaccha allose, altrose, mannose, idose, lactose, maltose, invert Sugar, rides, reduced Xylo-oligosaccharides, reduced gentio-oli isotrehalose, neotrehalose, palatinose or isomalitulose, eryth gosaccharides, reduced maltose syrup, or reduced glucose rose, deoxyribose, gulose, idose, talose, erythrulose, Xylu syrup; and wherein the at least one amino acid additive is lose, psicose, turanose, cellobiose, amylopectin, glu 50 chosen from aspartic acid, arginine, glycine, glutamic acid, cosamine, mannosamine, fucose, glucuronic acid, gluconic proline, threonine, theanine, cysteine, cystine, alanine, acid, glucono-lactone, abequose, galactosamine, beet oli Valine, tyrosine, leucine, isoleucine, asparagine, serine, gosaccharides, isomalto-oligosaccharides (isomaltose, iso lysine, histidine, ornithine, methionine, carnitine, aminobu maltotriose, panose and the like), Xylo-oligosaccharides (Xy tyric acid (alpha-, beta-, and gamma-isomers), glutamine, lotriose, Xylobiose and the like), gentio-oligosaccharides 55 hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. (gentiobiose, gentiotriose, gentiotetraose and the like), Sor In another embodiment, a Sweetener composition is pro bose, nigero-oligosaccharides, fucose, fructooligosaccha vided comprising at least one Sweetness enhancer and at least rides (kestose, nystose and the like), maltotetraol, maltotriol, one Sweetener in combination with at least one Sweet taste malto-oligosaccharides (maltotriose, maltotetraose, malto improving polyol additive and at least one Sweet taste improv pentaose, maltohexaose, maltoheptaose and the like), lactu 60 ing inorganic salt additive; wherein the at least one polyol lose, melibiose, raffinose, rhamnose, ribose, isomerized liq additive is chosen from erythritol, maltitol, mannitol, sorbi uid Sugars such as high fructose corn/starch syrup (e.g., tol, lactitol. Xylitol, inositol, isomalt, propylene glycol, glyc HFCS55, HFCS42, or HFCS90), coupling sugars, soybean erol (glycerin), threitol, galactitol, reduced isomalto-oli oligosaccharides, or glucose syrup; and wherein the at least gosaccharides, reduced Xylo-oligosaccharides, reduced one polyol additive is chosen from erythritol, maltitol, man 65 gentio-oligosaccharides, reduced maltose syrup, or reduced nitol, Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glucose syrup; and wherein the at least one inorganic salt glycol, glycerol (glycerine), threitol, galactitol, reduced iso additive is chosen from sodium chloride, Sodium dihydrogen US 8,709,521 B2 59 60 phosphate, Sodium Sulfate, potassium citrate, europium chlo the like), lactulose, melibiose, raffinose, rhamnose, ribose, ride (EuCl), gadolinium chloride (GdCl), terbium chloride isomerized liquid Sugars such as high fructose corn/starch (TbCl), magnesium sulfate, alum, magnesium chloride, syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug potassium chloride, mono-, di-, tri-basic sodium or potassium ars, soybean oligosaccharides, or glucose syrup; wherein the salts of phosphoric acid, salts of hydrochloric acid, sodium at least one amino acid additive is chosen from aspartic acid, carbonate, sodium bisulfate, or Sodium bicarbonate. arginine, glycine, glutamic acid, proline, threonine, theanine, In another embodiment, a Sweetener composition is pro cysteine, cystine, alanine, Valine, tyrosine, leucine, isoleu vided comprising at least one Sweetness enhancer and at least cine, asparagine, serine, lysine, histidine, ornithine, methion one Sweetener in combination with at least one Sweet taste ine, carnitine, aminobutyric acid (alpha-, beta-, and gamma improving carbohydrate additive and at least one Sweet taste 10 improving inorganic salt additive; wherein the at least one isomers), glutamine, hydroxyproline, taurine, norvaline, carbohydrate additive is chosen from tagatose, trehalose, sarcosine, or salts thereof, and wherein the at least one inor galactose, rhamnose, cyclodextrin (e.g., C.-cyclodextrin, ganic salt additive is chosen from Sodium chloride, Sodium B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including Sulfate, potassium citrate, europium chloride (EuCl), gado resistant maltodextrins such as Fibersol-2TM), dextran, 15 linium chloride (GdCl), terbium chloride (TbCl), magne Sucrose, glucose, ribulose, fructose, threose, arabinose, sium phosphate, magnesium sulfate, alum, magnesium chlo Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal ride, potassium chloride, mono-, di-, tri-basic sodium or tose, invert Sugar, isotrehalose, neotrehalose, palatinose or potassium salts of phosphoric acid, salts of hydrochloric acid, isomalitulose, erythrose, deoxyribose, gulose, idose, talose, Sodium carbonate, Sodium bisulfate, or Sodium bicarbonate. erythrulose, Xylulose, psicose, turanose, cellobiose, amy In another embodiment, a Sweetener composition is pro lopectin, glucosamine, mannosamine, fucose, glucuronic vided comprising at least one Sweetness enhancer and at least acid, gluconic acid, glucono-lactone, abequose, galac one Sweetener in combination with at least one Sweet taste tosamine, beet oligosaccharides, isomalto-oligosaccharides improving polyol additive and at least one Sweet taste improv (isomaltose, isomaltotriose, panose and the like), Xylo-oli ing polyamino acid additive; wherein the at least one polyol gosaccharides (Xylotriose, Xylobiose and the like), gentio 25 additive is chosen from erythritol, maltitol, mannitol, sorbi oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose tol, lactitol. Xylitol, inositol, isomalt, propylene glycol, glyc and the like), Sorbose, nigero-oligosaccharides, fucose, fruc erol (glycerin), threitol, galactitol, reduced isomalto-oli tooligosaccharides (kestose, nystose and the like), maltotet gosaccharides, reduced Xylo-oligosaccharides, reduced raol, maltotriol, malto-oligosaccharides (maltotriose, mal gentio-oligosaccharides, reduced maltose syrup, or reduced totetraose, maltopentaose, maltohexaose, maltoheptaose and 30 glucose syrup; and wherein the at least one polyamino acid the like), lactulose, melibiose, raffinose, rhamnose, ribose, additive is chosen from poly-L-aspartic acid, poly-L-lysine isomerized liquid sugars such as high fructose corn/starch (e.g., poly-L-C-lysine or poly-L-e-lysine), poly-L-ornithine syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug (e.g., poly-L-O-ornithine or poly-L-y-ornithine), poly-L-argi ars, soybean oligosaccharides, or glucose syrup; and wherein nine, and other polymeric forms of amino acids, or salts the at least one inorganic salt additive is chosen from sodium 35 thereof. chloride, potassium chloride, Sodium dihydrogen phosphate, In another embodiment, a Sweetener composition is pro Sodium sulfate, potassium citrate, europium chloride vided comprising at least one Sweetness enhancer and at least (EuCl), gadolinium chloride (GdCl), terbium chloride one Sweetener in combination with at least one Sweet taste (TbCl), magnesium phosphate, magnesium Sulfate, alum, improving protein or protein hydrolysate additive and at least magnesium chloride, mono-, di-, tri-basic sodium or potas 40 one Sweet taste improving inorganic salt additive; wherein the sium salts of phosphoric acid, salts of hydrochloric acid, at least one Sweet taste improving protein or protein hydroly Sodium carbonate, Sodium bisulfate, or sodium bicarbonate. sate additive is chosen from bovine serum albumin (BSA), In another embodiment, a Sweetener composition is pro whey protein (including fractions or concentrates thereof vided comprising at least one Sweetness enhancer and at least such as 90% instant whey protein isolate, 34% whey protein, one Sweetener in combination with at least one Sweet taste 45 50% hydrolyzed whey protein, and 80% whey protein con improving carbohydrate additive, at least one Sweet taste centrate), soluble rice protein, soy protein, protein isolates, improving amino acid additive, and at least one Sweet taste protein hydrolysates, reaction products of protein hydroly improving inorganic salt additive; wherein the at least one sates, glycoproteins, and/or proteoglycans containing amino carbohydrate additive is chosen from tagatose, trehalose, acids (e.g., glycine, alanine, serine, threonine, theanine, galactose, rhamnose, cyclodextrin (e.g., C.-cyclodextrin, 50 asparagine, glutamine, arginine, Valine, isoleucine, leucine, B-cyclodextrin, and Y-cyclodextrin), maltodextrin (including norvaline, methionine, proline, tyrosine, hydroxyproline, or resistant maltodextrins such as Fibersol-2TM), dextran, the like), collagen (e.g., gelatin), partially hydrolyzed col Sucrose, glucose, ribulose, fructose, threose, arabinose, lagen (e.g., hydrolyzed fish collagen), and collagen hydroly Xylose, lyxose, allose, altrose, mannose, idose, lactose, mal sates (e.g., porcine collagenhydrolysate); and wherein the at tose, invert Sugar, isotrehalose, neotrehalose, palatinose or 55 least one Sweet taste improving inorganic salt additive is isomalitulose, erythrose, deoxyribose, gulose, idose, talose, chosen from sodium chloride, sodium sulfate, potassium cit erythrulose, Xylulose, psicose, turanose, cellobiose, amy rate, europium chloride (EuCl), gadolinium chloride lopectin, glucosamine, mannosamine, fucose, glucuronic (GdCl), terbium chloride (TbCl), magnesium phosphate, acid, gluconic acid, glucono-lactone, abequose, galac magnesium Sulfate, alum, magnesium chloride, potassium tosamine, beet oligosaccharides, isomalto-oligosaccharides 60 chloride, mono-, di-, tri-basic sodium or potassium salts of (isomaltose, isomaltotriose, panose and the like), Xylo-oli phosphoric acid, salts of hydrochloric acid, Sodium carbon gosaccharides (Xylotriose, Xylobiose and the like), gentio ate, sodium bisulfate, or Sodium bicarbonate. oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose In another embodiment, a Sweetener composition is pro and the like), Sorbose, nigero-oligosaccharides, fucose, fruc vided comprising at least one Sweetness enhancer and rebau tooligosaccharides (kestose, nystose and the like), maltotet 65 dioside A in combination with at least one Sweetener other raol, maltotriol, malto-oligosaccharides (maltotriose, mal than rebaudioside-A and at least one Sweet taste improving totetraose, maltopentaose, maltohexaose, maltoheptaose and composition. US 8,709,521 B2 61 62 In another particular embodiment, a Sweetener composi reaction product of a hydrolysate of proteins containing gly tion is provided comprising at least one Sweetness enhancer cine, alanine, serine, leucine, Valine, isoleucine, proline, or and rebaudioside A in combination With at least one synthetic threonine, and the at least one Sweet taste improving polyol high-potency Sweetener, wherein the at least one synthetic additive is erythritol. high-potency Sweetener functions as a Sweet taste improving In one embodiment, a Sweetener composition comprising composition. Non-limiting examples of Suitable Sweet taste at least one Sweetness enhancer and a Sweetener comprising improving synthetic Sweetener additives include Sucralose, rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside potassium acesulfame, aspartame, alitame, Saccharin, neo V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, hesperidin dihydrochalcone, cyclamate, neotame, N-3-(3- saccharin, cyclamate, aspartame, acesulfame potassium or hydroxy-4-methoxyphenyl)propyl-L-C.-aspartyl-L-pheny 10 other salts, or neotame, incombination with at least one Sweet lalanine 1-methyl ester, N-3-(3-hydroxy-4- taste improving carbohydrate additive is provided. In a par methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- ticular embodiment, the at least one Sweet taste improving phenylalanine 1-methyl ester, N-3-(3-methoxy-4- carbohydrate additive is present in an amount from about hydroxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1,000 to about 100,000 ppm of the composition. In a still 1-methyl ester, salts thereof, and the like. 15 more particular embodiment, the composition comprises In one embodiment, a Sweetener composition comprising rebaudioside A and glucose, sucrose, HFCS, or D-fructose in at least one Sweetness enhancer and a Sweetener comprising an amount from about 10,000 ppm to about 80,000 ppm of the rebaudioside-A), Stevia, Stevioside, mogroside IV. mogroside composition. V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, In one embodiment, a Sweetener composition comprising cyclamate, Saccharin, aspartame, acesulfame potassium or at least one Sweetness enhancer and a Sweetener comprising other salts, or neotame, in combination with at least one Sweet rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside taste improving amino acid additive and at least one Sweet V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, taste improving polyol additive is provided. In a particular saccharin, cyclamate, aspartame, acesulfame potassium or embodiment, the at least one Sweet taste improving amino other salts, or neotame, incombination with at least one Sweet acid additive is present in an amount from about 100 ppm to 25 taste improving polyol additive is provided. In a particular about 25,000 ppm of the composition, and the at least one embodiment, the at least one Sweet taste improving polyol Sweet taste improving polyol additive is present in an amount additive is present in an amount from about 400 to about from about 400 to about 80,000 ppm of the composition. In a 80,000 ppm of the composition. In another particular embodi still more particular embodiment, the at least one Sweet taste ment, the at least one Sweet taste improving polyol additive is improving amino acid additive is glycine oralanine, and theat 30 present in an amount from about 5,000 to about 60,000 ppm least one Sweet taste improving polyol additive is erythritol. of the Sweetener composition. Non-limiting examples In one embodiment, a sweetener composition comprising include at least one sweetness enhancer and a Sweetener at least one Sweetness enhancer and a Sweetener comprising comprising rebaudioside-A (REBA), stevia, Stevioside, rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside mogroside IV. mogroside V, Luo Han Guo Sweetener, mona V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, 35 tin, curculin, Sucralose, saccharin, cyclamate, aspartame, saccharin, cyclamate, aspartame, acesulfame potassium or acesulfame potassium or other salts, or neotame, in combi other salts, or neotame, in combination with at least one Sweet nation with propylene glycol, erythritol, or combinations taste improving amino acid additive and at least one Sweet thereof. taste improving protein or protein hydrolysate additive is In one embodiment, a Sweetener composition comprising provided. In a particular embodiment, the at least one Sweet 40 rebaudioside-A (with at least 50% rebaudioside A in a steviol taste improving amino acid additive is present in an amount glycoside mixture) in combination with at least one Sweet from about 100 to about 25,000 ppm of the composition, and taste improving polyol additive is provided. In one embodi the at least one Sweet taste improving protein or protein ment, the at least one Sweet taste improving polyol additive hydrolysate additive is present in an amount from about 200 comprises erythritol. In a particular embodiment of the Sweet ppm to about 50,000 ppm of the composition. In a still more 45 ener composition, rebaudioside A is present in an amount particular embodiment, the at least one Sweet taste improving from about 100 to about 3,000 ppm and the erythritol is amino acid additive is glycine or lysine, and the at least one present in an amount from about 400 to about 80,000 ppm of Sweet taste improving protein or protein hydrolysate additive the total sweetener composition. In another embodiment of is a protein, a hydrolysate, or a reaction product of a hydroly the Sweetener composition, rebaudioside A is present in an sate of a protein containing glycine, alanine, serine, leucine, 50 amount from about 100 to about 3,000 ppm and the erythritol Valine, isoleucine, proline, or threonine. is present in an amount from about 5,000 to about 40,000 ppm In one embodiment, a Sweetener composition comprising of the total sweetener composition. In still another embodi at least one Sweetness enhancer and a Sweetener comprising ment of the Sweetener composition, rebaudioside A is present rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside in an amount from about 100 to about 3,000 ppm and the V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, 55 erythritol is present in an amount from about 10,000 to about saccharin, cyclamate, aspartame, acesulfame potassium or 35,000 ppm of the total sweetener composition. In another other salts, or neotame, in combination with at least one Sweet particular embodiment of the Sweetener composition, rebau taste improving protein or protein hydrolysate additive and at dioside A and erythritol are present in the Sweetener compo least one Sweet taste improving polyol additive is provided. In sition in a ratio from about 1:4 to about 1:800, respectively. In a particular embodiment, the at least one Sweet taste improv 60 yet another particular embodiment of the Sweetener compo ing protein or protein hydrolysate additive is present in an sition, rebaudioside A and erythritol are present in the Sweet amount from about 200 ppm to about 50,000 ppm of the ener composition in a ratio from about 1:20 to about 1:600, composition, and at least one Sweet taste improving polyol respectively; more particularly from about 1:50 to about additive is present in an amount from about 400 to about 1:300; and still more particularly from about 1:75 to about 80,000 ppm of the composition. In a still more particular 65 1:15O. embodiment, the at least one Sweet taste improving protein or In another embodiment, a Sweetener composition compris protein hydrolysate additive is a protein, a hydrolysate, or a ing at least one Sweetness enhancer and a Sweetener compo US 8,709,521 B2 63 64 sition comprising rebaudioside-A, Stevia, Stevioside, mogro tion with magnesium chloride; at least one Sweetness side IV. mogroside V, Luo Han Guo Sweetener, monatin, or enhancer and a Sweetener comprising aspartame, acesulfame curculin, in combination with at least one Sweet taste improv potassium, and Sucralose in combination with magnesium ing synthetic Sweetener additive is provided. In a particular Sulfate; or at least one Sweetness enhancer and a Sweetener embodiment, the Sweetener composition comprises at least comprising aspartame, acesulfame potassium, and Sucralose one Sweetness enhancer and a Sweetener comprising rebau in combination with magnesium sulfate and sodium chloride. dioside-A in combination with saccharin or acesulfame In one embodiment, a Sweetener composition comprising potassium or other salts in an amount from about 10 ppm to at least one Sweetness enhancer and a Sweetener comprising about 100 ppm of the composition. rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside In one embodiment, a Sweetener composition comprising 10 V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, at least one Sweetness enhancer and a Sweetener comprising saccharin, cyclamate, aspartame, acesulfame potassium or rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside other salts, or neotame, incombination with at least one Sweet V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, taste improving organic acid salt additive is provided. Non saccharin, cyclamate, aspartame, acesulfame potassium or limiting examples include at least one Sweetness enhancer other salts, or neotame, in combination with at least one Sweet 15 and a Sweetener comprising rebaudioside-A, Stevia, Stevio taste improving carbohydrate additive and at least one Sweet side, mogroside IV. mogroside V, Luo Han Guo Sweetener, taste improving polyol additive is provided. In a particular monatin, curculin, Sucralose, Saccharin, cyclamate, aspar embodiment, the at least one Sweet taste improving carbohy tame, acesulfame potassium or other salts, or neotame, in drate additive is present in an amount from about 1,000 to combination with choline chloride in citrate buffer, D-glu about 100,000 ppm of the composition and at least one sweet conic acid sodium salt, guanidine HCl, D-glucosamine HCl, taste improving polyol additive is present in an amount from or combinations thereof. about 400 to about 80,000 ppm of the composition. Non In one embodiment, a Sweetener composition comprising limiting examples include at least one Sweetness enhancer at least one Sweetness enhancer and a Sweetener comprising and a Sweetener comprising rebaudioside-A, Stevia, Stevio rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside side, mogroside IV. mogroside V, Luo Han Guo Sweetener, 25 V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, monatin, curculin, Sucralose, saccharin, cyclamate, aspar saccharin, cyclamate, aspartame, acesulfame potassium or tame, acesulfame potassium or other salts, or neotame, in other salts, or neotame, incombination with at least one Sweet combination with glucose, fructose or Sucrose and erythritol. taste improving organic acid additive is provided. Non-lim In one embodiment, a Sweetener composition comprising iting examples include at least one Sweetness enhancer and a at least one Sweetness enhancer and a Sweetener comprising 30 Sweetener comprising rebaudioside-A, Stevia, Stevioside, rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside mogroside IV. mogroside V, Luo Han Guo Sweetener, mona V. Luo Han Guo sweetener, monatin, curculin, sucralose, tin, curculin, Sucralose, saccharin, cyclamate, aspartame, saccharin, cyclamate, aspartame, acesulfame potassium or acesulfame potassium or other salts, or neotame, in combi other salts, or neotame, in combination with at least one Sweet nation with fumaric acid, malic acid, tartaric acid, citric acid, taste improving inorganic salt additive is provided. Non-lim 35 adipic acid, ascorbic acid, tannic acid. Succinic acid, glutaric iting examples include at least one Sweetness enhancer and a acid, or combinations thereof. Sweetener comprising rebaudioside-A, Stevia, Stevioside, In one embodiment, a Sweetener composition comprising mogroside IV. mogroside V, Luo Han Guo Sweetener, mona at least one Sweetness enhancer and a Sweetener comprising tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside acesulfame potassium or other salts, or neotame, in combi 40 V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, nation with sodium chloride, potassium chloride, Sodium Sul saccharin, cyclamate, aspartame, acesulfame potassium or fate, sodium phosphate, magnesium sulfate, KAl(SO) other salts, or neotame, incombination with at least one Sweet (alum), magnesium phosphate, magnesium chloride, and taste improving amino acid additive is provided. In a particu potassium phosphate or other combinations thereof. A par lar embodiment, the at least one Sweet taste improving amino ticularly desirable embodiment comprises the at least one 45 acid additive is present in an amount from about 100 to about Sweetness enhancer and a Sweetener comprising rebaudio 25,000 ppm of the composition. Non-limiting examples side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo include 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 Quo Sweetener, monatin, curculin, neotame, in combination with a mixture of inorganic salt 50 Sucralose, Saccharin, cyclamate, aspartame, acesulfame additives, such as chlorides, phosphates, and Sulfates of potassium or other salts, or neotame, in combination with Sodium, magnesium, potassium, and calcium (e.g., sodium glycine, L-alanine, L-serine, L-threonine, B-alanine, ami chloride and potassium chloride; potassium phosphate and nobutyric acid (alpha-, beta-, or gamma-isomers), L-aspartic potassium chloride; sodium chloride and sodium phosphate: acid, L-glutamic acid, L-lysine, glycine and L-alanine mix calcium phosphate and calcium Sulfate; magnesium chloride 55 ture, salt derivatives or combinations thereof. and magnesium phosphate; and calcium phosphate, calcium In one embodiment, a Sweetener composition comprising Sulfate, and potassium Sulfate). at least one Sweetness enhancer and a Sweetener comprising In a particular embodiment, a Sweetener composition com rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside prising at least one Sweetness enhancer and a Sweetener com V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, prises aspartame, acesulfame potassium or other salts, and 60 saccharin, cyclamate, aspartame, acesulfame potassium or Sucralose in combination with at least one Sweet taste improv other salts, or neotame, incombination with at least one Sweet ing inorganic salt additive. In a particular embodiment, the at taste improving Surfactant additive is provided. Non-limiting least one Sweet taste improving inorganic salt additive is examples include at least one Sweetness enhancer and a present in an amount in the range of about 25 to about 5,000 Sweetener comprising rebaudioside-A, Stevia, Stevioside, ppm of the composition. Non-limiting examples include at 65 mogroside TV, mogroside V, Luo Han Guo Sweetener, mona least one Sweetness enhancer and a Sweetener comprising tin, curculin, Sucralose, saccharin, cyclamate, aspartame, aspartame, acesulfame potassium, and Sucralose in combina acesulfame potassium or other salts, or neotame, in combi US 8,709,521 B2 65 66 nation with dioctyl sulfo Succinate Sodium, cetylpyridinium sition. Non-limiting examples include at least one Sweetness chloride, hexadecyltrimethylammonium bromide, Sucrose enhancer and a Sweetener comprising rebaudioside-A, Stevia, oleate, polysorbate 20, polysorbate 80, lecithin, or combina Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet tions thereof. ener, monatin, curculin, Sucralose, Saccharin, cyclamate, In one embodiment, a Sweetener composition comprising aspartame, acesulfame potassium or other salts, or neotame, at least one Sweetness enhancer and a Sweetener comprising in combination with glycine and alum; rebaudioside-A, Ste rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside via, Stevioside, mogroside IV. mogroside V, Luo Han Guo V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, Sweetener, monatin, curculin, Sucralose, saccharin, cycla saccharin, cyclamate, aspartame, acesulfame potassium or mate, aspartame, acesulfame potassium or other salts, or other salts, or neotame, in combination with at least one Sweet 10 neotame, in combination with glycine and potassium chlo taste improving polymer additive is provided. Non-limiting ride, rebaudioside-A, Stevia, Stevioside, mogroside IV. examples include at least one Sweetness enhancer and a mogroside V. Luo Han Guo Sweetener, monatin, curculin, Sweetener comprising rebaudioside-A, Stevia, Stevioside, Sucralose, Saccharin, cyclamate, aspartame, acesulfame mogroside IV. mogroside V, Luo Han Guo Sweetener, mona potassium or other salts, or neotame, in combination with tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, 15 glycine and sodium chloride; REBA in combination with acesulfame potassium or other salts, or neotame, in combi glycine, potassium dihydrogen phosphate, and potassium nation with cationic polymer Such as polyethyleneimine, chloride; and rebaudioside-A, Stevia, Stevioside, morgroside poly-L-lysine (e.g., poly-L-C-lysine or poly-L-e-lysine), IV, morgroside V. Lo Han Guo, monatin, curculin, Sucralose, poly-L-ornithine (e.g., poly-L-C.-ornithine or poly-L-y-orni saccharin, aspartame, acesulfame potassium or other salts, or thine), chitosan, or combinations thereof. neotame, in combination with glycine, Sodium chloride, and In one embodiment, a Sweetener composition comprising potassium chloride. at least one Sweetness enhancer and a Sweetener comprising In another embodiment, a Sweetener composition compris rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside ing at least one Sweetness enhancer and a Sweetener compris V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro saccharin, cyclamate, aspartame, acesulfame potassium or 25 side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, other salts, or neotame, in combination with at least one Sweet saccharin, cyclamate, aspartame, acesulfame potassium or taste improving polymer additive and at least one Sweet taste other salts, or neotame, incombination with at least one Sweet improving polyol additive is provided. In a particular embodi taste improving carbohydrate additive and at least one Sweet ment, the at least one Sweet taste improving polymer additive taste improving inorganic acid salt additive is provided. In a is present in an amount from about 30 to about 2,000 ppm of 30 particular embodiment, the at least one Sweet taste improving the composition, and the at least one Sweet taste improving carbohydrate additive is present in an amount from about polyol additive is present in an amount from about 400 to 1,000 to about 100,000 ppm of the composition and the at about 80,000 ppm of the composition. Non-limiting least one Sweet taste improving inorganic acid salt additive is examples include at least one Sweetness enhancer and a present in an amount from about 25 ppm to about 5,000 ppm. Sweetener comprising rebaudioside-A, Stevia, Stevioside, 35 Non-limiting examples include at least one Sweetness mogroside IV. mogroside V, Luo Han Guo Sweetener, mona enhancer and a Sweetener comprising rebaudioside-A, Stevia, tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet acesulfame potassium or other salts, or neotame, in combi ener, monatin, curculin, Sucralose, Saccharin, cyclamate, nation with a hydrocolloid, such as a gum acacia Seyal, and aspartame, acesulfame potassium or other salts, or neotame, erythritol. 40 in combination with fructose. Sucrose, or glucose and alum; at In one embodiment, a Sweetener composition comprising least one Sweetness enhancer and a Sweetener comprising at least one Sweetness enhancer and a Sweetener comprising rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or saccharin, cyclamate, aspartame, acesulfame potassium or 45 other salts, or neotame, in combination with fructose, other salts, or neotame, in combination with at least one Sweet Sucrose, or glucose and potassium chloride; at least one taste improving protein or protein hydrolysate additive is Sweetness enhancer and a Sweetener comprising rebaudio provided. Non-limiting examples include at least one Sweet side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo ness enhancer and a Sweetener comprising rebaudioside-A, Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo 50 cyclamate, aspartame, acesulfame potassium or other salts, or Sweetener, monatin, curculin, Sucralose, Saccharin, cycla neotame, in combination with fructose, Sucrose, or glucose mate, aspartame, acesulfame potassium or other salts, or and Sodium chloride; at least one Sweetness enhancer and a neotame, in combination with bovine serum albumin (BSA), Sweetener comprising rebaudioside-A, Stevia, Stevioside, whey protein or combinations thereof. mogroside IV. mogroside V, Luo Han Guo Sweetener, mona In one embodiment, a Sweetener composition comprising 55 tin, curculin, Sucralose, saccharin, cyclamate, aspartame, at least one Sweetness enhancer and a Sweetener comprising acesulfame potassium or other salts, or neotame, in combi rebaudioside-A, Stevia, Stevioside, mogroside IV. mogroside nation with fructose, Sucrose, or glucose, potassium phos V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, phate, and potassium chloride; and at least one Sweetness saccharin, cyclamate, aspartame, acesulfame potassium or enhancer and a Sweetener comprising rebaudioside-A other salts, or neotame, in combination with at least one Sweet 60 (REBA), Stevia, Stevioside, mogroside IV. mogroside V, Luo taste improving amino acid additive and at least one Sweet Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, taste improving inorganic acid salt additive is provided. In a cyclamate, aspartame, acesulfame potassium or other salts, or particular embodiment, the at least one Sweet taste improving neotame, in combination with fructose. Sucrose, or glucose, amino acid additive is present in an amount from about 100 to Sodium chloride, and potassium chloride. about 25,000 ppm of the composition and the at least one 65 In another embodiment, a Sweetener composition compris Sweet taste improving inorganic acid salt additive is present in ing at least one Sweetness enhancer and a Sweetener compris an amount from about 25 to about 5,000 ppm of the compo ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro US 8,709,521 B2 67 68 side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, amount from about 1,000 to about 100,000 ppm of the com saccharin, cyclamate, aspartame, acesulfame potassium or position. A non-limiting example includes at least one Sweet other salts, or neotame, in combination with at least one Sweet ness enhancer and a Sweetener comprising rebaudioside-A, taste improving bitter additive and at least one Sweet taste Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo improving inorganic salt additive is provided. A non-limiting Sweetener, monatin, curculin, Sucralose, saccharin, cycla example include at least one Sweetness enhancer and a Sweet mate, aspartame, acesulfame potassium or other salts, or ener comprising rebaudioside-A, Stevia, Stevioside, mogro neotame, in combination with L-alanine and fructose. side IV. mogroside V. Luo Han Guo Sweetener, monatin, In another embodiment, a Sweetener composition compris curculin, Sucralose, saccharin, cyclamate, aspartame, ing at least one Sweetness enhancer and a Sweetener compris acesulfame potassium or other salts, or neotame, in combi 10 ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro nation with urea and sodium chloride. side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, In another embodiment, a Sweetener composition compris saccharin, cyclamate, aspartame, acesulfame potassium or ing at least one Sweetness enhancer and a Sweetener compris other salts, or neotame, incombination with at least one Sweet ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro taste improving amino acid additive, at least one Sweet taste side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, 15 improving polyol additive, at least one Sweet taste improving saccharin, cyclamate, aspartame, acesulfame potassium or inorganic salt additive, and at least one Sweet taste improving other salts, or neotame, in combination with at least one Sweet organic acid salt additive is provided. In a particular embodi taste improving amino acid additive and at least one Sweet ment, the at least one Sweet taste improving amino acid addi taste improving polyamino acid additive is provided. In a tive is present in an amount from about 100 to about 25,000 particular embodiment, the at least one Sweet taste improving ppm of the composition, the at least one Sweet taste improv amino acid additive is present in an amount from about 100 to ing polyol additive is present in an amount from about 400 to about 25,000 ppm of the composition and the at least one about 80,000 ppm of the composition, the at least one sweet Sweet taste improving polyamino acid additive is present in taste improving inorganic salt additive is present in an amount an amount from about 30 to about 2,000 ppm of the compo from about 25 to about 5,000 ppm of the composition, and the sition. Non-limiting examples include at least one Sweetness 25 at least one Sweet taste improving organic acid salt additive is enhancer and a Sweetener comprising rebaudioside-A, Stevia, present in an amount from about 20 to about 10,000 ppm of Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet the composition. A non-limiting example includes at least one ener, monatin, curculin, Sucralose, Saccharin, cyclamate, Sweetness enhancer and a Sweetener comprising rebaudio aspartame, acesulfame potassium or other salts, or neotame, side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo in combination with glycine and poly-L-C-lysine; and at least 30 Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, one Sweetness enhancer and a Sweetener comprising rebau cyclamate, aspartame, acesulfame potassium or other salts, or dioside-A, Stevia, Stevioside, mogroside IV. mogroside V. neotame, in combination with erythritol, glycine, potassium Luo Han Guo Sweetener, monatin, curculin, Sucralose, sac chloride, potassium phosphate, and choline chloride. charin, cyclamate, aspartame, acesulfame potassium or other In another embodiment, a Sweetener composition compris salts, or neotame, in combination with glycine and poly-L-e- 35 ing at least one Sweetness enhancer and a Sweetener compris lysine. ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro In another embodiment, a Sweetener composition compris side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, ing at least one Sweetness enhancer and a Sweetener compris saccharin, cyclamate, aspartame, acesulfame potassium or ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro other salts, or neotame, incombination with at least one Sweet side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, 40 taste improving amino acid additive, at least one Sweet taste saccharin, cyclamate, aspartame, acesulfame potassium or improving carbohydrate additive, and at least one Sweet taste other salts, or neotame, in combination with at least one Sweet improving polyol additive is provided. Inaparticular embodi taste improving amino acid additive and at least one Sweet ment, the at least one Sweet taste improving amino acid addi taste improving organic acid additive is provided. In a par tive is present in an amount from about 100 to about 25,000 ticular embodiment, the at least one Sweet taste improving 45 ppm of the composition, the at least one Sweet taste improv amino acid additive is present in an amount from about 100 to ing carbohydrate additive is present in an amount from about about 25,000 ppm of the composition and the at least one 1,000 to about 100,000 ppm of the composition, and the at Sweet taste improving organic acid additive is present in an least one Sweet taste improving polyol additive is present in amount from about 10 to about 5,000 ppm of the composition. an amount from about 400 to about 80,000 ppm of the com A non-limiting example includes at least one Sweetness 50 position. A non-limiting example includes at least one Sweet enhancer and a Sweetener comprising rebaudioside-A, Stevia, ness enhancer and a Sweetener comprising rebaudioside-A, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo ener, monatin, curculin, Sucralose, Saccharin, cyclamate, Sweetener, monatin, curculin, Sucralose, saccharin, cycla aspartame, acesulfame potassium or other salts, or neotame, mate, aspartame, acesulfame potassium or other salts, or in combination with glycine and Sodium gluconate. 55 neotame, in combination with L-alanine, fructose, and eryth In another embodiment, a Sweetener composition compris ritol. ing at least one Sweetness enhancer and a Sweetener compris In another embodiment, a Sweetener composition compris ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro ing at least one Sweetness enhancer and a Sweetener compris side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro saccharin, cyclamate, aspartame, acesulfame potassium or 60 side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, other salts, or neotame, in combination with at least one Sweet saccharin, cyclamate, aspartame, acesulfame potassium or taste improving amino acid additive and at least one Sweet other salts, or neotame, incombination with at least one Sweet taste improving carbohydrate additive is provided. In a par taste improving amino acid additive, at least one Sweet taste ticular embodiment, the at least one Sweet taste improving improving polyol additive, and at least one Sweet taste amino acid additive is present in an amount from about 100 to 65 improving inorganic acid salt additive is provided. In a par about 25,000 ppm of the composition and the at least one ticular embodiment, the at least one Sweet taste improving Sweet taste improving carbohydrate additive is present in an amino acid additive is present in an amount from about 100 to US 8,709,521 B2 69 70 about 25,000 ppm of the composition, the at least one sweet range from about 150:1 to about 1:150; in yet another taste improving polyol additive is present in an amount from example may range from about 100:1 to about 1:100; in yet about 400 to about 80,000 ppm of the composition, and the at another example may range from about 90:1 to about 1:90; in least one Sweet taste improving inorganic acid salt additive is yet another example may range from about 8.0:1 to about present in an amount from about 25 to about 5,000 ppm of the 1:80; in yet another example may range from about 70:1 to composition. A non-limiting example includes at least one about 1:70; in yet another example may range from about Sweetness enhancer and a Sweetener comprising rebaudio 60:1 to about 1:60; in yet another example may range from side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo about 50:1 to about 1:50; in yet another example may range Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, from about 40:1 to about 1:40; in yet another example may cyclamate, aspartame, acesulfame potassium or other salts, or 10 range from about 30:1 to about 1:30; in yet another example neotame, in combination with erythritol, glycine, potassium may range from about 20:1 to about 1:20; in yet another chloride, and potassium phosphate. example may range from about 15:1 to about 1:15; in yet In another embodiment, a Sweetener composition compris another example may range from about 10:1 to about 1:10; in ing at least one Sweetness enhancer and a Sweetener compris yet another example may range from about 9:1 to about 1:9; ing rebaudioside-A, Stevia, Stevioside, mogroside IV. mogro 15 inyet another example may range from about 8:1 to about 1:8: side V, Luo Han Guo Sweetener, monatin, curculin, in yet another example may range from about 7:1 to about 1:7; glycyrrihizin such as mono-ammonium glycyrrhizic acid salt inyet another example may range from about 6:1 to about 1:6; hydrate. Sucralose, saccharin, cyclamate, aspartame, inyet another example may range from about 5:1 to about 1:5; acesulfame potassium or other salts, or neotame, in combi inyet another example may range from about 4:1 to about 1:4, nation with a Sweet taste improving inorganic acid salt addi inyet another example may range from about 3:1 to about 1:3; tive is provided. A non-limiting example includes at least one inyet another example may range from about 2:1 to about 1:2: Sweetness enhancer and a Sweetener comprising rebaudio and in yet another example may be about 1:1; depending on side-A, Stevia, Stevioside, mogroside IV. mogroside V. Luo the particular Sweetener and Sweetness enhancer selected. Han Guo Sweetener, monatin, curculin, glycyrrihizin such as It is contemplated that the combination of at least one mono-ammonium glycyrrhizic acid salt hydrate. Sucralose, 25 Sweetness enhancer, at least one Sweetener, and at least one saccharin, cyclamate, aspartame, acesulfame potassium or Sweet taste improving composition may be carried out in any other salts, or neotame, in combination with sodium chloride. pH range that does not materially or adversely affect the taste The desired weight ratio of the sweetness enhanced sweet of the Sweetener composition or the Sweetened composition. ener composition to Sweet taste improving composition(s) in A non-limiting example of the pH range may be from about 2 the Sweetener composition will depend on the particular 30 to about 8. A further example includes a pH range from about degree of Sweetness of the Sweetness enhanced Sweetener 2 to about 5. composition, and the sweetness and other characteristics One of ordinary skill in the art may combine the at least one desired in the final product or orally ingestible composition. Sweetener, at least one Sweet taste improving composition, Commercially available Sweetness enhancers generally are and at least one Sweetness enhancer in any manner. For capable of enhancing the Sweetness of Sweetener composi 35 example, at least one Sweetener and at least one Sweetness tions by about 1.5 times to about 10 times a sweetener com enhancer may be added to the Sweetener composition before position without a Sweetness enhancer. In addition, those of the at least one Sweet taste improving composition. In another ordinary skill in the art will appreciate that high-potency example, at least one Sweetener and at least one Sweetness Sweetener compositions may vary greatly in their potencies, enhancer may be added to the Sweetener composition after ranging from about 30 times more potent than Sucrose to 40 the at least one Sweet taste improving composition. In yet about 8,000 times more potent than sucrose on a weight basis. another example, at least one Sweetener and at least one Thus, the weight ratio of the Sweetness enhanced sweetener Sweetness enhancer may be added to the Sweetener compo composition to Sweet taste improving composition will vary sition simultaneously with the at least one Sweet taste improv depending on the degree of Sweetness enhancement and the ing composition. In another example, at least one Sweetener potency of the Sweetener composition for example range 45 may be added to the sweetener composition before the at least from between 10,000:1 and 1:10,000; a further non-limiting one Sweet taste improving composition and at least one example may range from about 9,000:1 to about 1:9,000; yet Sweetness enhancer. In yet another example, at least one another example may range from about 8,000:1 to about sweetener may be added to the Sweetener composition after 1:8,000; a further example may range from about 7,000:1 to the at least one Sweet taste improving composition and at least about 1:7,000; another example may range from about 50 one Sweetness enhancer. 6,000:1 to about 1:6000; in yet another example may range In yet another embodiment, at least one Sweetener may be from about 5,000:1 to about 1:5,000; in yet another example combined with the at least one Sweet taste improving com may range from about 4,000:1 to about 1:4,000; in yet another position and at least one Sweetness enhancer prior to being example may range from about 3,000:1 to about 1:3,000; in added to a orally ingestible composition. For example, the at yet another example may range from about 2,000:1 to about 55 least one Sweetener may be in a pure, diluted, or concentrated 1:2,000; in yet another example may range from about form as a liquid (e.g., Solution), Solid (e.g., powder, chunk, 1,500:1 to about 1:1,500; in yet another example may range pellet, grain, block, crystalline, or the like), Suspension, gas from about 1,000:1 to about 1:1,000; in yet another example state, or combinations thereof may be contacted with the at may range from about 900:1 to about 1:900; in yet another least one Sweet taste improving composition which may be in example may range from about 800:1 to about 1:800; in yet 60 a pure, diluted, or concentrated form as a liquid (e.g., solu another example may range from about 700:1 to about 1:700; tion), Solid (e.g., powder, chunk, pellet, grain, block, crystal in yet another example may range from about 600:1 to about line, or the like), Suspension, gas state, or combinations 1:600; in yet another example may range from about 500:1 to thereof and with the at least one Sweetness enhancer which about 1:500; in yet another example may range from about may be in pure, diluted, or concentrated form as a liquid (e.g., 400:1 to about 1:400; in yet another example may range from 65 Solution), Solid (e.g., powder, chunk, pellet, grain, block, about 300:1 to about 1:300; in yet another example may range crystalline, or the like), Suspension, gas state, or combina from about 200:1 to about 1:200; in yet another example may tions thereof before all are contacted with an orally ingestible US 8,709,521 B2 71 72 composition. In yet another embodiment, when there are Solid tabletop sweetener embodiments include cubes and more than one Sweetener, more than one Sweet taste improv tablets. A non-limiting example of conventional cubes are ing composition, or more than one Sweetness enhancer, each equivalent in size to a standard cube of granulated Sugar, component of the Sweetener composition may be added which is approximately 2.2x2.2x2.2 cm and weigh approxi simultaneously, in an alternating pattern, in a random pattern, mately 8 grams. In one embodiment, a Solid tabletop Sweet or any other pattern. ener is in the form of a tablet or any otherform known to those IV. Tabletop Sweetener Compositions skilled in the art. In a particular embodiment of the present invention, the A tabletop Sweetener composition may also be embodied Sweetener compositions comprise a tabletop Sweetener com in the form of a liquid, wherein the sweetener is combined position comprising at least one Sweetener in combination 10 with a liquid carrier. Suitable non-limiting examples of car with: (i) at least one Sweetness enhancer; (ii) at least one rier agents for liquid tabletop Sweeteners include water, alco bulking agent; and (iii) optionally at least one Sweet taste hol, polyol, glycerin base or citric acid base dissolved in improving composition and/or anti-caking agent with water, and mixtures thereof. Due to the varying potencies of improved temporal and/or flavor profile. In accordance with the different Sweetness enhanced Sweetener compositions, particular embodiments, Suitable “bulking agents' include 15 the amount of the Sweetness enhanced Sweetener composi maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 tion in a liquid tabletop sweetener formulation will also vary. or 36 DE). Sucrose, fructose, glucose, invert Sugar, Sorbitol, The Sweetness equivalent of a tabletop Sweetener composi Xylose, ribulose, mannose, Xylitol, mannitol, galactitol, tion for any of the forms described herein or known in the art erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lac may be varied to obtain a desired sweetness profile. For tose, , glycerol, propylene glycol, polyols, polydex example, a tabletop Sweetener composition may comprise a trose, fructooligosaccharides, and cellulose deriva Sweetness comparable to that of an equivalent amount of tives, and the like, and mixtures thereof. Additionally, in standard Sugar. In another embodiment, the tabletop Sweet accordance with still other embodiments of the invention, ener composition may comprise a Sweetness of up to 100 granulated Sugar (Sucrose) or other caloric Sweeteners such as times that of an equivalent amount of Sugar. In another crystalline fructose, other carbohydrates, or Sugar alcohols 25 embodiment, the tabletop Sweetener composition may com can be used as a bulking agent due to their provision of good prise a sweetness of up to 90 times, 80 times, 70 times, 60 content uniformity without the addition of significant calo times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 ries. In one embodiment, a bulking agent may be used as a times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times, and Sweet taste improving composition. 2 times that of an equivalent amount of Sugar. As used herein the phrase “anti-caking agent' and “flow 30 In one embodiment, the tabletop Sweetener composition agent” refer to any composition which prevents, reduces, may also be formulated for targeted uses, for example, in inhibits, or suppresses at least one Sweetener molecule from beverage, food, pharmaceutical, cosmetics, herbal/vitamins, attaching, binding, or contacting to another Sweetener mol tobacco, and in any other products which may be Sweetened. ecule. Alternatively, anti-caking agent may refer to any com For example, a tabletop Sweetener composition for baking position which assists in content uniformity and uniform 35 may be formulated having additional protecting agents such dissolution. In accordance with particular embodiments, non as encapsulants. Other forms will be readily apparent to those limiting examples of anti-caking agents include cream of skilled in the tabletop sweetener art. tartar, calcium silicate, silicon dioxide, microcrystalline cel Commonly used methods for making powder or granulated lulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tri Sweetenerformulations for packets include fluid bed agglom calcium phosphate. In one embodiment, the anti-caking 40 eration processes. Other methods for making tabletop Sweet agents are present in the tabletop Sweetener composition in an ener compositions are well known to those of ordinary skill in amount from about 0.001 to about 3% by weight of the the art. tabletop Sweetener composition. Those skilled in the art appreciate that the amount of sweet Tabletop Sweetener compositions are embodied and pack ness enhanced Sweetener composition and amount and types aged in numerous different forms and it is intended that the 45 of Sweet taste improving composition, bulking agent, and/or tabletop Sweetener compositions of the present invention may anti-caking agent can be modified in order to tailor the taste of be of any form known in the art. In accordance with particular the tabletop sweetener composition to a desired profile and embodiments, non-limiting examples include powder form, end use. granular form, packets, tablets, Sachets, pellets, cubes, Solids, Specific embodiments of tabletop sweetener compositions and liquids. 50 and methods of making tabletop Sweetener compositions are In an embodiment, a tabletop Sweetener composition com disclosed in U.S. patent application Ser. No. 1 1/555.962, filed prises a single-serving (portion control) packet comprising a on Nov. 2, 2006, by Prakash, et al., the disclosure of which is dry-blend of a sweetener formulation. Dry-blend formula incorporated herein by reference in its entirety. tions generally may comprise powder or granules. Although V. Orally Ingestible Compositions the tabletop Sweetener packet may be of any size, an illustra 55 As used herein, "orally ingestible composition' and tive non-limiting example of conventional portion control 'Sweetenable composition' are synonymous and mean Sub tabletop sweetener packets are approximately 2.5 by 1.5 stances which are contacted with the mouth of man or animal, inches and hold approximately 1 gram of a Sweetener com including Substances which are taken into and Subsequently position having a Sweetness equivalent to 2 teaspoons of ejected from the mouth and Substances which are drunk, granulated Sugar (~8 g). The amount of Sweetener in a dry 60 eaten, Swallowed or otherwise ingested, and are safe for blend tabletop sweetener formulation will vary due to the human or animal consumption when used in a generally varying potencies of different Sweetness enhanced Sweetener acceptable range. These compositions include food, bever compositions. In a particular embodiment, a dry-blend table age, pharmaceutical, tobacco, nutraceutical, oral hygienic/ top Sweetener formulation may comprise a natural and/or cosmetic products, and the like. Non-limiting examples of synthetic high-potency Sweetener in an amount from about 65 these products include non-carbonated and carbonated bev 1% (w/w) to about 10% (w/w) of the tabletop sweetener erages Such as colas, ginger ales, root beers, ciders, fruit composition. flavored soft drinks (e.g., citrus-flavored soft drinks Such as US 8,709,521 B2 73 74 lemon-lime or orange), powdered soft drinks, and the like; disease (e.g., cardiovascular disease and high levels of cho fruit juices originating in fruits or vegetables, fruit juices lesterol in the blood, diabetes, osteoporosis, inflammation, or including Squeezed juices or the like, fruit juices containing autoimmune disorders). fruit particles, fruit beverages, fruit juice beverages, bever Generally, the amount of Sweetness enhanced Sweetener ages containing fruit juices, beverages with fruit flavorings, composition present in a Sweetened composition varies Vegetable juices, juices containing vegetables, and mixed widely depending on the particular type of Sweetened com juices containing fruits and vegetables; sport drinks, energy position and its desired sweetness. Those of ordinary skill in drinks, near water and the like drinks (e.g., water with natural the art can readily discern the appropriate amount of Sweet or synthetic flavorants); tea type or favorite type beverages ener to put in the Sweetened composition. Such as coffee, cocoa, black tea, green tea, oolong tea and the 10 In one embodiment, an orally ingestible composition com like; beverages containing milk components such as milk prises a carbonated beverage comprising at least one natural beverages, coffee containing milk components, café au lait, and/or synthetic high-potency Sweetener, at least one Sweet milk tea, fruit milk beverages, drinkable yogurt, lactic acid taste improving composition, and at least one Sweetness beverages or the like; dairy products; bakery prod 15 enhancer, wherein the at least one natural and/or synthetic ucts; desserts such as yogurt, jellies, drinkable jellies, pud high-potency Sweetener comprises rebaudioside A, rebaudio dings, Bavarian cream, blancmange, cakes, brownies, side B, rebaudioside C (dulcoside B), rebaudioside D, rebau mousse and the like, Sweetened food products eaten at tea dioside E, rebaudioside F, dulcoside A, rubusoside, Stevia, time or following meals; frozen foods; cold confections, e.g. Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet types of ice cream such as ice cream, ice milk, lacto-ice and ener, Siamenoside, monatin and its salts (monatin SS, RR, RS, the like (food products in which sweeteners and various other SR), curculin, glycyrrhizic acid and its salts, thaumatin, mon types of raw materials are added to milk products, and the ellin, mabinlin, braZZein, hernandulcin, phyllodulcin, glycy resulting mixture is agitated and frozen), and ice confections phyllin, phloridzin, trilobtain, baiyunoside, osladin, polypo Such as sherbets, dessert ices and the like (food products in doside A, pterocaryoside A, pterocaryoside B, which various other types of raw materials are added to a 25 mukurozioside, phlomisoside I, periandrin I, abrusoside A, Sugary liquid, and the resulting mixture is agitated and fro cyclocarioside I. Sucralose, acesulfame potassium or other Zen); ice cream; general confections, e.g., baked confections salts, aspartame, alitame, saccharin, neohesperidin dihydro or steamed confections such as cakes, crackers, biscuits, buns chalcone, cyclamate, neotame, N-3-(3-hydroxy-4-methox with bean-jam filling and the like; rice cakes and Snacks; table yphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1-methyl top products; general Sugar confections such as chewing gum 30 ester, N-3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl (e.g. including compositions which comprise a Substantially L-C.-aspartyl-L-phenylalanine 1-methyl ester, N-3-(3- water-insoluble, chewable gum base, such as chicle or sub methoxy-4-hydroxyphenyl)propyl-L-C.-aspartyl-L-pheny stitutes thereof, including jetulong, guttakay rubber or certain lalanine 1-methyl ester, salts thereof, or combinations comestible natural synthetic resins or waxes), hard candy, soft thereof, wherein the at least one Sweet taste improving com candy, mints, nougat candy, jelly beans and the like; sauces 35 position is selected from the group consisting of carbohy including fruit flavored sauces, chocolate sauces and the like; drates, polyols, amino acids and their corresponding salts, edible gels; cremes including butter cremes, flour pastes, polyamino acids and their corresponding salts, Sugar acids whipped cream and the like: jams including strawberry jam, and their corresponding salts, organic acids, inorganic acids, marmalade and the like; breads including Sweet breads and organic salts, inorganic salts, bitter compounds, flavorants, the like or other starch products; spice; general condiments 40 astringent compounds, polymers, proteins or protein hydroly including seasoned soy sauce used on roasted meats, roast sates, Surfactants, emulsifiers, flavonoids, alcohols, and com fowl, barbecued meat and the like, as well as tomato catsup, binations thereof, and wherein the at least one Sweetness sauces, noodle broth and the like; processed agricultural enhancer comprises at least one hydroxybenzoic acid, isox products, livestock products or seafood; processed meat azole, amide, urea, thiourea, benzisoxazole, salts thereof, or products such as Sausage and the like; retort food products, 45 combinations thereof. Specific combinations of sweet taste pickles, preserves boiled in soy sauce, delicacies, side dishes; improving compositions are disclosed in U.S. patent applica Snacks such as potato chips, cookies, or the like; cereal prod tion Ser. Nos. 11/561,148 and 11/561,158. ucts; drugs or quasi-drugs that are administered orally or used The present invention is further illustrated by the following in the oral cavity (e.g., vitamins, cough syrups, cough drops, examples, which are not to be construed in any way as impos chewable medicine tablets, amino acids, bitter-tasting drug or 50 ing limitations upon the scope thereof. On the contrary, it is to pharmaceutical agents, acidulants or the like), wherein the be clearly understood that resort may be had to various other drug may be in Solid, liquid, gel, or gas form Such as a pill, embodiments, modifications, and equivalents thereof which, tablet, spray, capsule, syrup, drop, troche agent, powder, and after reading the description therein, may suggest themselves the like; personal care products such as other oral composi to those skilled in the art without departing from the spirit of tions used in the oral cavity Such as mouth freshening agents, 55 the present invention and/or the scope of the appended claims. gargling agents, mouth rinsing agents, toothpaste, tooth pol Unless otherwise specified, percentages (%’s) are by weight. ish, dentrifices, mouth sprays, teeth-whitening agents and the like; dietary Supplements; tobacco products including Smoke EXAMPLE 1. and Smokeless tobacco products such as Snuff, cigarette, pipe and cigar tobacco, and all forms of tobacco Such as shredded 60 Evaluation of Sweetness Linger of Sweetness filler, leaf stem, stalk, homogenized leafcured, reconstituted Enhanced Sweetener binders and reconstituted tobacco from tobacco dust, fines or ether sources in sheet, pellet or other forms, tobacco substi An isoxazole (3 ppm) is combined with Sucrose (60 g) in 1 tutes formulated from non-tobacco materials, dip or chewing L of carbon-treated water. Phosphoric acid (75%, 0.43 mL) is tobacco; animal feed; and nutraceutical products, which 65 added until a pH between 2.4 and 2.5 was reached. includes any food or part of a food that may provide medicinal The same Sweetness enhanced Sweetener composition is or health benefits, including the prevention and treatment of combined with poly-L-lysine to evaluate the modulation of US 8,709,521 B2 75 76 the flavor and/or temporal profile. The sweetness lingerof C., concentrated under vacuum to approximately 50 mL, and each solution is evaluated and the effect on Sweetness linger diluted with DMF (200 mL). To this was added 0.08 moles of compared. alkyl halide and the mixture was heated at 70-75° C. for 3 hr. The solvent was removed under reduced pressure and the EXAMPLE 2 solid residue taken up in 500 mL water and filtered. The filtrate was adjusted to pH 3 with 25% sulfuric acid and the Evaluation of Hydroxybenzoic Acids as Sweetness resultant solid filtered off and washed with 100 mL cold Enhancers water. The solid was air dried on the filter and recrystallized from ethanol/water (carbon treatment if necessary) to provide Dihydroxybenzoic acid has been reported as enhancing the 10 2-hydroxy-4-alkoxy-benzoic acids. Typical UV absorption: Sweetness of carbohydrate SweetenerS Such as Sucrose, glu 247. 290 nm. A listing of the 2-hydroxybenzoic acids pre cose, and fructose. For example, PCT Publication No. WO pared is provided in Table 8 below. 99/15032 discloses that a 28% sweetness enhancement is The hydroxybenzoic acid derivatives were tasted by them observed upon the addition of 500 ppm dihydroxybenzoic acid with 400 ppm aspartame. Bench screening tests of dihy 15 selves in waterata concentration of 3 mM prior to tasting with droxybenzoic acid determined that the Sweetness recognition Sucrose, glucose, or fructose to determine enhancement threshold of dihydroxybenzoic acid is 500 ppm (at this level activities. After it was determined that the hydroxybenzoic there was no perceived sweetness from the dihydroxybenzoic acid derivatives themselves would contribute no sweetness, acid itself). Sweetness enhancement also was observed in the they were added to solutions with; 5% fructose, 9% glucose range of 20 to 30% for combinations of dihydroxybenzoic and 6% sucrose. These solutions were adjusted to roughly acid in both citrate and phosphate buffers (pH3) with sucrose, neutral pH using dilute NaOH solution. The Sweetness of the fructose, or glucose. These results led to following experi fructose, glucose, and Sucrose solutions were evaluated both ments in which the Sweetness-enhancing effects of dihy without and with the hydroxybenzoic acid derivatives using droxybenzoic acid derivatives were measured. independent Sweetness intensity Scales for Sucrose, fructose, 2-Hydroxybenzoic acid derivatives having the general 25 and glucose which were scaled according to references pro chemical structure vided for each Sweetener, Thus, for sucrose, sweetness refer ences provided were 6, 8, and 10% sucrose and the sweetness intensities of unknown samples were scaled on this 6-10 scale. For fructose, 5, 7.5, and 9% fructose references were 30 provided and the Sweetness intensities of unknown samples R4 were scaled on this 5-9 scale. For glucose, 9, 10.5, and 12% glucose references were provided and the Sweetness intensi ties of unknown samples were scaled on this 9-12 scale. These results are summarized in Table 8 below, with the first number 35 describing the Sweetness rating of a solution without the hydroxybenzoic acid derivatives and the second number describing the Sweetness rating of a solution with the were prepared from a 2,4-dihydroxybenzoic acid solution by hydroxybenzoic acid derivatives. NSE (No Significant making Substitutions on one or more of the groups R-Ra. For Effect) was used to denote when the hydroxybenzoic acid example, 2,4-dihydroxybenzoic acid (0.08 moles, 12.3 g) 40 derivatives did not produce a significant Sweetness enhancing (Aldrich cat. #D10940-1) was dissolved in DMF (250 mL) effect on the fructose, Sucrose, or glucose solutions as com and heated to 50-55° C. NaOH (40%, 16 mL, 0.16 mole) was pared to the fructose, Sucrose, or glucose solutions without added to the solution which then was heated for 1 hr at 60-70° the hydroxybenzoic acid derivative. TABLE 8 Sucrose, Fructose, and Glucose Sweetness Enhancement Effects of 2-Hydroxybenzoic Acid Derivatives

R2 R3 R4 Sucrose Fructose Glucose

NSE NSE NSE OCH3 NSE NSE NSE OCH3 H NSE NSE NSE OCH3 NSE NSE NSE 6 => 7 5 => 6 9 => 11 OH 6 => 8 S => 7 9 => 10 OH 6 => 7 5 => 6 9 => 12 OH NSE S => S 9 => 9 6 => 7 5 => 6 9 => 10 6 => 7.5 S => 6.5 9 => 10 CH3 NSE NSE NSE CH3 NSE NSE NSE 6 => 5 5 => 4 S => S OCH2CH3 NSE NSE NSE 6 => 7 S => S 9 => 9 C 6 => 6 S => S 9 => 10 tt C 6 => 7 5 => 6 9 => 10 NSE NSE NSE 1 9 NO2 6 => 7 S => S.S. 9-> 9.5 US 8,709,521 B2 77 78 TABLE 8-continued Sucrose, Fructose, and Glucose Sweetness Enhancement Effects of 2-Hydroxybenzoic Acid Derivatives

# R1 R2 R3 R4 Sucrose Fructo St. Glucose

2O H H NO2 H NSE NSE 9 => 10 21. H OH H OH 6 => 6.5 S => 5. 5 9 => 9.5 22 H H 6 => 7 5 => 6 9 => 10 23 H H F NSE NSE NS 24 H H H NSE NSE NS 2S CH3 OH H NSE NSE NS 26 OH OH H NSE NSE NS 27 SO3H H NH2 H NSE NSE NS 28 NH2 H H NSE NSE NS 29 H NH2 H 6 => 7 NSE 9.5 30 H H NH2 H NSE NSE NS 31 CH3 H CH3 NSE NSE NS 32 H H CHO H NSE NSE NS 33 H H CO2H H NSE NSE NS 34 H O(CH2)2 CH3 H NSE NSE NS 35 H OCH2P H NSE NSE NS 36 H O(CH2)3-Ph H NSE NSE NS 37 H OCH2CO2CH3 H NSE NSE NS 38 H OCH2CO2H H NSE NSE NS 39 H O(CH2)2OH H NSE NSE NS 40 H O(CH2)4OH H NSE NSE NS 41 H OCH2CONH2 H NSE NSE NS

Upon addition of the hydroxybenzoic acid derivatives to ylmethyl)thiourea; 3-3 (hydroxyl-4- the solution, enhanced sweetness was observed for selected methoxyphenethyl)-4,6-hydroxybenzodisoxazole; compounds as noted in Table 8. The capability of the 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphe hydroxybenzoic acid derivatives to enhance Sweetness 30 nyl)propan-1-one and combinations thereof, appeared to be consistent across the three carbohydrate wherein the at least one Sweetness enhancer is present in Sweeteners tasted such that if the compound enhanced the the Sweetener composition in an amount from 0.01 sweetness of one carbohydrate sweetener it enhanced the ppm to 1000 ppm. sweetness of all carbohydrate sweeteners tested. 2. The Sweetener composition of claim 1, wherein the While the invention has been described in detail with 35 Sweetener composition contains one compound selected respect to specific embodiments thereof, it will be appreciated from the group consisting of Sucrose, fructose and glucose: that those skilled in the art, upon attaining an understanding and of the foregoing, may readily conceive of alterations to, varia two Sweetness enhancers. tions of, and equivalents to these embodiments. Accordingly, 3. The sweetener composition of claim 1, wherein the at the scope of the present invention should be assessed as that of 40 least one compound is Sucrose. the appended claims and any equivalents thereof. 4. The sweetener composition of claim 1, wherein the at We claim: least one compound is glucose. 1. A Sweetener composition comprising: 5. The sweetener composition of claim 1, wherein the at at least one compound selected from the group consisting least one compound is fructose. of Sucrose, glucose, fructose or a combination thereof, 45 6. The sweetener composition of claim 1, wherein the at wherein the Sucrose, fructose, glucose or combination least one Sweetness enhancer is selected from the group con thereof is present in the Sweetener composition in an sisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5- amount from 1,000 ppm to 100,000 ppm; and chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hy at least one Sweetness enhancer is selected from the group droxy-4-fluorobenzoic acid and combinations thereof. consisting of 2-hydroxy-3-methylbenzoic acid; 2-hy 50 7. The sweetener composition of claim 1, wherein the at droxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic least one Sweetness enhancer is selected from the group con acid; 2-hydroxy-4-fluorobenzoic acid; (R) N-(5,7- sisting of (R) N-(5,7-dimethyl-1,2,3,4-tetrahydronaphtha dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isox len-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1.2.3, azole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tet 4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; rahydronaphthalen-1-yl)isoxazole-5-carboxamide: 55 (R) N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5- (R) N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole carboxamide and combinations thereof. 5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-meth 8. The sweetener composition of claim 1, wherein the at oxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2.3, least one Sweetness enhancer is selected from the group con 5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl) sisting of (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4- benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl) 60 tetrahydronaphthalen-1-yl)benzamide: 2,3,5,6-tetrafluoro-4- benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3- methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl methylbutan-2-yl)benzamide: N-(4-chloro-2,6- N-(2-methylcyclohexyl)benzamide: (S)-2,3,5,6-tetrafluoro difluorophenyl)-4-methylisoindoline-2-carboxamide: 4-methyl-N-(3-methylbutan-2-yl)benzamide and N-(2,4-dimethylphenyl)-4-methylisoindoline-2-car combinations thereof. boxamide: N-(benzod1.3dioxol-5-yl)isoindoline-2- 65 9. The sweetener compositions of claim 1, wherein the at carboxamide: N-((1H-pyrrol-3-yl methyl)-3-(4-isopro least one Sweetness enhancer is selected from the group con poxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2- sisting of N-(4-chloro-2,6-difluorophenyl)-4-methylisoindo US 8,709,521 B2 79 80 line-2-carboxamide; N-(2,4-dimethylphenyl)-4-methyl 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphe isoindoline-2-carboxamide: N-(benzod1.3dioxol-5-yl) nyl)propan-1-one and combinations thereof, isoindoline-2-carboxamide and combinations thereof. wherein the at least one Sweetness enhancer is present in 10. The Sweetener compositions of claim 1, wherein the at the Sweetener composition in an amount from 0.01 least one Sweetness enhancer is selected from the group con 5 ppm to 1000 ppm. sisting of N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphe 17. The method claim 16, wherein the Sweetener compo nyl)thiourea, N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thio sition contains one compound selected from the group con urea and combinations thereof. sisting of Sucrose, fructose and glucose; and 11. The sweetener composition of claim 1, wherein the at two Sweetness enhancers. least one Sweetness enhancer is selected from the group con 10 18. The method of claim 16, wherein the at least one sisting of 3-3 (hydroxyl-4-methoxyphenethyl)-4,6-hydroxy compound is Sucrose. benzodisoxazole: 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy 19. The method of claim 16, wherein the at least one 4-methoxyphenyl)propan-1-one and combinations thereof. compound is glucose. 12. The sweetener composition of claim 1, further com 20. The method of claim 16, wherein the at least one prising at least one Sweet taste improving composition 15 compound is fructose. selected from the group consisting of carbohydrates, polyols, 21. The method of claim 16, wherein the at least one amino acids and their corresponding salts, Sugar acids and Sweetness enhancer is selected from the group consisting of their corresponding salts, organic acids, inorganic acids, 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chloroben organic salts, inorganic salts, bitter compounds, flavorants, Zoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluo proteins or protein hydrosylates, Surfactants, emulsifyiers, robenzoic acid and combinations thereof. flavonoids, alcohols and combinations thereof. 22. The method of claim 16, wherein the at least one 13. The Sweetener composition of claim 12, wherein the at Sweetness enhancer is selected from the group consisting of least one Sweet taste improving composition is a polyol. (R) N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)- 14. A Sweetened composition comprising a Sweetenable isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahy composition and the Sweetener composition of claim 1. 25 dronaphthalen-1-yl)isoxazole-5-carboxamide; (R) N-(1.2, 15. The sweetened composition of claim 14, wherein the at 3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide least one Sweetness enhancer and at least one compound and combinations thereof. selected from the group consisting of Sucrose, fructose, glu 23. The method of claim 16, wherein the at least one cose and combinations thereof are present in the Sweetened Sweetness enhancer is selected from the group consisting of composition in an amount effective for the Sweetener com 30 (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahy position to impart an osmolarity from about 10 mCosmole/L to dronaphthalen-1-yl)benzamide: 2,3,5,6-tetrafluoro-4-me about 500 mOsmol/L to an aqueous solution of the Sweetener thyl-N-(2-methylcyclohexyl)benzamide: 2,6-dimethyl-N- composition, when the at least one compound selected from (2-methylcyclohexyl)benzamide: (S)-2,3,5,6-tetrafluoro-4- the group consisting of Sucrose, fructose, glucose and com methyl-N-(3-methylbutan-2-yl)benzamide and binations thereof and at least one Sweetener enhancer are 35 combinations thereof. present in the aqueous solution in an amount Sufficient to 24. The method of claim 16, wherein the at least one impart a sweetness intensity equivalent to that of a 10% Sweetness enhancer is selected from the group consisting of aqueous solution of Sucrose by weight. N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2- 16. A method for imparting a more Sugar-like temporal carboxamide: N-(2,4-dimethylphenyl)-4-methylisoindoline profile, more sugar-like flavor profile, or both, to a sweetener 40 2-carboxamide: N-(benzod1.3dioxol-5-yl)isoindoline-2- composition comprising combining carboxamide and combinations thereof. at least one compound selected from the group consisting 25. The method of claim 16, wherein the at least one of Sucrose, glucose, fructose or a combination thereof, Sweetness enhancer is selected from the group consisting of wherein the Sucrose, fructose, glucose or combination N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thio thereof is present in the Sweetener composition in an 45 urea; 1-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea and amount from 1,000 ppm to 100,000 ppm; and combinations thereof. at least one Sweetness enhancer is selected from the group 26. The method of claim 16, wherein the at least one consisting of 2-hydroxy-3-methylbenzoic acid; 2-hy Sweetness enhancer is selected from the group consisting of droxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic 3-3 (hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzod acid; 2-hydroxy-4-fluorobenzoic acid; (R) N-(5,7- 50 isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-meth dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isox oxyphenyl)propan-1-one and combinations thereof. azole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tet 27. The method of claim 16, wherein the Sweetener com rahydronaphthalen-1-yl)isoxazole-5-carboxamide: position further comprises at least one Sweet taste improving (R) N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole composition selected from the group consisting of carbohy 5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-meth 55 drates, polyols, amino acids and their corresponding salts, oxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2.3, Sugar acids and their corresponding salts, organic acids, inor 5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl) ganic acids, organic salts, inorganic salts, bitter compounds, benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl) flavorants, proteins or protein hydrosylates, Surfactants, benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3- emulsifyiers, flavonoids, alcohols and combinations thereof. methylbutan-2-yl)benzamide: N-(4-chloro-2,6- 60 28. The method of claim 27, wherein the at least one sweet difluorophenyl)-4-methylisoindoline-2-carboxamide: taste improving composition is a polyol. N-(2,4-dimethylphenyl)-4-methylisoindoline-2-car 29. The method of claim 16, wherein the at least one boxamide: N-(benzod1.3dioxol-5-yl)isoindoline-2- Sweetness enhancer and at least one compound selected from carboxamide: N-((1H-pyrrol-3-yl methyl)-3-(4-isopro the group consisting of Sucrose, fructose, glucose and com poxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2- 65 binations thereof are added to the sweetened composition in ylmethyl)thiourea; 3-3(hydroxyl-4- an amount effective for the Sweetener composition to impart methoxyphenethyl)-4,6-hydroxybenzodisoxazole; an osmolarity from about 10 mCSmole/L to about 500 mOs US 8,709,521 B2 81 82 mol/L to an aqueous solution of the Sweetener composition, 34. The method of claim 30, wherein the at least one when the at least one compound selected from the group compound is fructose. consisting of Sucrose, fructose, glucose and combinations 35. The method of claim 30, wherein the at least one thereof and at least one Sweetener enhancer are present in the Sweetness enhancer is selected from the group consisting of aqueous Solution in an amount Sufficient to impart a Sweet 5 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chloroben ness intensity equivalent to that of a 10% aqueous solution of Zoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluo Sucrose by weight. robenzoic acid and combinations thereof. 30. A method for imparting a more Sugar-like temporal 36. The method of claim 30, wherein the at least one profile, more sugar-like flavor profile, or both, to a sweetened Sweetness enhancer is selected from the group consisting of composition comprising combining: 10 (R) N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)- a Sweetenable composition; isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahy at least one compound selected from the group consisting dronaphthalen-1-yl)isoxazole-5-carboxamide; (R) N-(1.2, of Sucrose, glucose, fructose or a combination thereof, 3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide wherein the Sucrose, fructose, glucose or combination and combinations thereof. thereof is present in the Sweetener composition in an 15 amount from 1,000 ppm to 100,000 ppm; and 37. The method of claim 30, wherein the at least one at least one Sweetness enhancer is selected from the group Sweetness enhancer is selected from the group consisting of consisting of 2-hydroxy-3-methylbenzoic acid; 2-hy (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahy droxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic dronaphthalen-1-yl)benzamide: 2,3,5,6-tetrafluoro-4-me acid; 2-hydroxy-4-fluorobenzoic acid; (R) N-(5,7- thyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N- dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isox (2-methylcyclohexyl)benzamide: (S)-2,3,5,6-tetrafluoro-4- azole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tet methyl-N-(3-methylbutan-2-yl)benzamide and rahydronaphthalen-1-yl)isoxazole-5-carboxamide: combinations thereof. (R) N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole 38. The method of claim 30, wherein the at least one 5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-meth 25 Sweetness enhancer is selected from the group consisting of oxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2.3, N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2- 5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl) carboxamide: N-(2,4-dimethylphenyl)-4-methylisoindoline benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl) 2-carboxamide: N-(benzod1.3dioxol-5-yl)isoindoline-2- benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3- carboxamide and combinations thereof. methylbutan-2-yl)benzamide: N-(4-chloro-2,6- 30 difluorophenyl)-4-methylisoindoline-2-carboxamide: 39. The method of claim 30, wherein the at least one N-(2,4-dimethylphenyl)-4-methylisoindoline-2-car Sweetness enhancer is selected from the group consisting of boxamide: N-(benzod1.3dioxol-5-yl)isoindoline-2- N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thio carboxamide: N-((1H-pyrrol-3-yl methyl)-3-(4-isopro urea; N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea and combinations thereof. poxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2- 35 ylmethyl)thiourea; 3-3(hydroxyl-4- 40. The method of claim 30, wherein the at least one methoxyphenethyl)-4,6-hydroxybenzodisoxazole; Sweetness enhancer is selected from the group consisting of 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphe 3-3 (hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzod nyl)propan-1-one and combinations thereof, isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-meth wherein the at least one Sweetness enhancer is present in 40 oxyphenyl)propan-1-one and combinations thereof. the sweetener composition in an amount from 0.01 41. The method of claim 30, wherein the Sweetener com ppm to 1000 ppm. position further comprises at least one Sweet taste improving 31. The method claim 30, wherein the Sweetener compo composition selected from the group consisting of carbohy sition contains drates, polyols, amino acids and their corresponding salts, one compound selected from the group consisting of 45 Sugar acids and their corresponding salts, organic acids, inor Sucrose, fructose and glucose, and ganic acids, organic salts, inorganic salts, bitter compounds, two Sweetness enhancers. flavorants, proteins or protein hydrosylates, Surfactants, 32. The method of claim 30, wherein the at least one emulsifyiers, flavonoids, alcohols and combinations thereof. 42. The method of claim 41, wherein the at least one sweet compound is Sucrose. taste improving composition is a polyol. 33. The method of claim 30, wherein the at least one 50 compound is glucose. k k k k k