USOO85243 04B2

(12) United States Patent (10) Patent No.: US 8,524,304 B2 Prakash et al. (45) Date of Patent: *Sep. 3, 2013

(54) HIGH-POTENCY SWEETENER 2003/0152684 A1* 8, 2003 Saito et al...... 426,548 COMPOSITION WITH 2004/0022914 A1 2/2004 Allen PROBOTICS/PREBIOTICS AND 386BSA 33: Snail, COMPOSITIONS SWEETENED THEREWITH 2005/0214412 A1 9, 2005 Koo et al. 2006/0093.720 A1 5, 2006 Tatz (75) Inventors: Indra Prakash, Alpharetta, GA (US); 2007/OOO3679 A1 1/2007 Shimizu et al. Grant E. DuBois, Roswell, GA (US) 2007/0O31561 A1 2/2007 Lakkis et al. s s 2007/0082103 Al 42007 Magomet et al. (73) Assignee: The Coca-Cola Company, Atlanta, GA 2009/0202697 A1 8, 2009 Erickson et al. (US) FOREIGN PATENT DOCUMENTS DE 10008279 A1 8, 2001 (*) Notice: Subject to any disclaimer, the term of this EP O587904 A1 3, 1994 patent is extended or adjusted under 35 EP O862864. A 9, 1998 U.S.C. 154(b) by 1211 days. EP O390299 B2 T 2000 JP 55.050866 A2 4f1980 This patent is Subject to a terminal dis- JP 60075.252 A2 4f1985 claimer. JP 6O188035 A 9, 1985 JP 62091161 A 4f1987 JP 63304964 A2 12, 1988 (21) Appl. No.: 11/555,916 JP O3251 160 A 11, 1991 JP O4O91753 A2 3, 1992 (22) Filed: Nov. 2, 2006 JP O6192283 A T 1994 JP O7143860. A 6, 1995 (65) Prior Publication Data JP 08000214 1, 1996 f JP 08000214. A 1, 1996 US 2007/O116826A1 May 24, 2007 (Continued)

Related U.S. Application Data OTHER PUBLICATIONS (60) Provisional application No. 60/739,302, filed on Nov. Geuns, Jan M.C., “Review: The safety of stevioside used as a Sweet 23, 2005, provisional application No. 60/739,124, ener', in Proceedings of the first symposium 'The Safety of filed on Nov. 23, 2005, provisional application No. Stevioside', p. 85-127 (2004).* 60/805.216, filed on Jun. 19, 2006, provisional Sasaki, Kazuhito, "Application of Stevia Sweetener to Soft Drinks.” application No. 60/805.209, filed on Jun. 19, 2006. New Food Ind., 1983, pp. 38-43, vol. 25 No. 4, Sanyo Kokusaku Pulp Co. Ltd., Japan. (51) Int. C. Kohda, Hiroshi, et al., “New SweetDiterpene Glucosides from Stevia A2.3L I/236 (2006.01) rebaudiana," Phytochemistry, 1976, pp. 981-983, vol. 15 No. 6, (52) U.S. C. School of Medicine, Hiroshima Univ., Hiroshima, Japan. USPC ...... 426/548; 426/61; 426/72: 426/656; 426/658 (Continued) (58) Field of Classification Search USPC ...... 426/61, 72, 548, 656, 658 Primary Examiner — Leslie Wong See application file for complete search history. (74) Attorney, Agent, or Firm — King & Spalding (56) References Cited (57) ABSTRACT U.S. PATENT DOCUMENTS 4,612,942 A 9, 1986 Dobberstein et al. The present invention relates generally to functional Sweet 5.433,965 A 7, 1995 Fischer et al. ener compositions comprising non-caloric or low-caloric 5,437,880 A * 8/1995 Takaichi et al...... 426,73 natural and/or synthetic high-potency Sweeteners and meth 5,576,039 A 11/1996 Lewis ods for making and using them. In particular, the present 5,731,025 A 3, 1998 Mitchell invention relates to different functional sweetener composi 5.962,678 A * 10/1999 Payzant et al...... 536,128 6,045,850 A 4/2000 Kondou tions comprising at least one non-caloric or low-caloric natu 6,713,116 B1 3, 2004 Aldrich et al. ral and/or synthetic high-potency Sweetener, at least one 6,814,958 B1 * 1 1/2004 Sekimoto ...... 424,58 Sweet taste improving composition, and at least one func 6,838,107 B1 1/2005 Bakal et al. tional ingredient, such as a probiotic, a prebiotic, or combi 7,067,150 B2 * 6/2006 Farber et al...... 424/488 nation thereof. The present invention also relates to functional 7,074,438 B2 7, 2006 Xu 7,101,565 B2 9, 2006 Monte Sweetener compositions and methods that can improve the 7,214,370 B2 5, 2007 Naidu tastes of non-caloric or low-caloric high-potency Sweeteners 7,267,835 B2 9, 2007 Kitazume et al. by imparting a more Sugar-like taste or characteristic. In 7,531,192 B2 * 5/2009 Farber et al...... 424/488 particular, the functional Sweetener compositions and meth 7,815,956 B2 10/2010 Lee et al. ods provide a more Sugar-like temporal profile, including 7,851,005 B2 12/2010 Bingley et al. 2002/0132780 A1 9/2002 Heisey et al. Sweetness onset and Sweetness linger, and/or a more Sugar 2002fO197372 A1 12/2002 Janssen et al. like flavor profile. 2003/0035875 A1 2/2003 Dulebohnet al...... 426,548 2003/OO77369 A1 4/2003 Jager et al. 2003. O152524 A1 8, 2003 EShita 35 Claims, 5 Drawing Sheets US 8,524.304 B2 Page 2

(56) References Cited Sunrider Product Catalog, Apr. 1994, pp. 3, 5, The Sunrider Corpo ration, Torrance, CA, USA. FOREIGN PATENT DOCUMENTS Sunrider Product Catalog, Apr. 1999, pp. 1-2, The Sunrider Corpo JP O8O892O7 A 4f1996 ration, Torrance, CA, USA. JP O8256725 A 10, 1996 Sunrider Product Catalog, Apr. 2000, pp. 1-2, The Sunrider Corpo JP O9104625 A2 4f1997 ration, Torrance, CA, USA. JP O9173009 A2 7/1997 Sunrider Product Catalog, Jan. 2001, pp. 1, 12-13, The Sunrider JP O9194370 A2 7/1997 Corporation, Torrance, CA, USA. JP 101.50958 A 6, 1998 Sunrider Product Catalog, Jan. 2002, pp. 6-7, 18-19. The Sunrider JP 10276712. A 10, 1998 Corporation, Torrance, CA, USA. JP 11075,762 A 3, 1999 Sunrider Product Catalog, May 2003, pp. 10-11, 18-19. The Sunrider JP 11123,069 A 5, 1999 Corporation, Torrance, CA, USA. JP 11243906 9, 1999 Sunrider Product Catalog, Feb. 2005, pp. 7-8, 21-22. The Sunrider JP 11346708 A 12/1999 JP 200O236842 A 9, 2000 Corporation, Torrance, CA, USA. JP 2000270804 A 10, 2000 Sunrider Product Catalog, 2006, pp. 7-8, 21-22. The Sunrider Cor JP 2001161308 A2 6, 2001 poration, Torrance, CA, USA. JP 2003171365 A 6, 2003 Sunrider Product Catalog, 2007, pp. 8-9, 14-15. The Sunrider Cor JP 2003180288 T 2003 poration, Torrance, CA, USA. JP 2003210147 A T 2003 The Sunrider Corporation, “Delicious Nutritious Whole Food JP 2004O73197 3, 2004 Sunrider Recipes.” 2004, http://healthregeneration.com/recipes. JP 2004149481 5, 2004 html. JP 2004154127 A 6, 2004 The Sunrider Corporation, VitaFruit product advertising flyer, 1994, JP 2005237303 9, 2005 Torrance, CA, USA. JP 2008542363 11, 2008 JP 200854.2376 11, 2008 Sunwriter Newsletter, “The Truth About Trusweet.” Jul. 1983, p. 2, WO WO9418855 A1 9, 1994 The Sunrider Corporation, Torrance, CA, USA. WO WO9804156 A 2, 1998 Sunwriter Newsletter, “The Truth About Trusweet.” Apr. 1984, p. 2, WO WOOO24272 A 5, 2000 The Sunrider Corporation, Torrance, CA, USA. WO WOO140902 A 6, 2001 The SunSpotNewsletter, “SunCare is Available.” May 1985, p. 2. The WO WO O2O87358 A1 11/2002 Sunrider Corporation, Torrance, CA, USA. WO WO 2004037191 A 5, 2004 The SunSpot Newsletter, Jan. 1988, pp. 1-2. The Sunrider Corpora WO WO 2004089113 A 10, 2004 tion, Torrance, CA, USA. WO WO 20041.12505 12, 2004 The SunSpot Newsletter, Nov. 1993, pp. 1-2, vol. 11, No. 11. The WO WO 2005032591 4/2005 Sunrider Corporation, Torrance, CA, USA. WO WO 2005063200 A 7/2005 The SunSpot Newsletter, Dec. 1993, pp. 1-2, vol. 11, No. 12, The WO WO 2005082417 A 9, 2005 Sunrider Corporation, Torrance, CA, USA. WO WO 2006O15880 A 2, 2006 The SunSpot Newsletter, Mar. 1995, pp. 1, 3, vol. 13, No. 3, The WO WO 2006O39768 A 4/2006 Sunrider Corporation, Torrance, CA, USA. OTHER PUBLICATIONS Sunwriter Newsletter, “Sunectar.” Holiday issue 1995, vol. 12, No. 5, The Sunrider Corporation, Torrance, CA, USA. Nabors, Lyn O'Brien, et. al., “Alternative Sweeteners.” Food Science Sunwriter Newsletter, “Sunnydew.” May/Jun. 1996, vol. 13, No. 3, and Technology, 1985, pp. 295-307, vol. 17. Marcel Dekker, Inc., The Sunrider Corporation, Torrance, CA, USA. Sunwriter Newsletter, Sep./Oct. 1996, vol. 13, No. 5, The Sunrider New York, NY, USA. Corporation, Torrance, CA, USA. “SteviaClearnTM Liquid Stevia.” Jun. 2005, Advertisement. The SunSpot Newsletter, “VitaSpray.” Sep.1996, vol. 14, No.9. The Abudula, Reziwanggu, et al., “Rebaudioside A Potently Stimulates Sunrider Corporation, Torrance, CA, USA. Insulin Secretion from Isolated Mice Islets: Studies on the Dose The SunSpot Newsletter, pp. 1-2, Nov. 1996, vol. 14, No. 10, The Glucose-, and Calcium-Dependency.” Metabolism, Oct. 2004, vol. Sunrider Corporation, Torrance, CA, USA. 53 No. 10, Arhus University Hospital, Arhus, Denmark. The SunSpot Newsletter, pp. 1-2, Aug. 1997, vol. 15, No. 8. The Mizutani, Kenji, et al., “Use of Stevia rebaudiana Sweeteners in Sunrider Corporation, Torrance, CA, USA. Japan.” Stevia. The Genus Stevia, 2002, pp. 178-195, A. Douglas The SunSpot Newsletter, pp. 1-2, May 1998, vol. 16, No. 5. The Kinghorn, ed., Taylor and Francis, Inc., New York, NY, USA. Sunrider Corporation, Torrance, CA, U SA. Kim. Jinwoong, et al., “Use of Stevioside and Cultivation of Stevia The SunSpot Newsletter, pp. 1-3, Jul 1998, vol. 16, No. 7. The rebaudiana in Korea.” Stevia. The Genus Stevia, 2002, pp. 196-202, Sunrider Corporation, Torrance, CA, U SA. A. Douglas Kinghorn, ed., Taylor and Francis, Inc., New York, NY. The SunSpot Newsletter, pp. 1-2, Oct 1998, vol. 16, No. 10, The USA. Sunrider Corporation, Torrance, CA, U SA. Chang, Shin S., et al., “Stability Studies of Stevioside and The SunSpot Newsletter, pp. 1, 4, Mar. 1999, vol. 18, No. 3, The Rebaudioside A in Carbonated Beverages.” J. Agri. Food Chem. Sunrider Corporation, Torrance, CA, U SA. 1983, pp. 409–412., vol. 31, American Chemical Society, USA. The SunSpot Newsletter, pp. 1-2, Jan. 1999, vol. 18, No. 1. The Goettemoeller, Jeffrey, "Stevia Sweet Recipes: Sugar Free Natu Sunrider Corporation, Torrance, CA, USA. rally” 1998, pp. 1-17. Vital Health Publishing, Bloomingdale, Illi Sunwriter Newsletter, pp. 12, 14, 1999, vol. 16, No. 1. The Sunrider nois, USA. Corporation, Torrance, CA, USA. Depuydt, Rita, “Baking with Stevia 11.” 1998, pp. 5-6, 9-10, 15, 104. The SunSpot Newsletter, pp. 1-2, Mar. 2000, vol. 19, No. 3. The Sun Coast Enterprises, Oak View, California, USA. Sunrider Corporation, Torrance, CA, USA. The Ministry of Health and Welfare, Food Chemical Department, The SunSpot Newsletter, pp. 1, 4, Oct. 2000, vol. 19, No. 10, The "List of Food Additives excluding chemical synthetics.” 1989. The Sunrider Corporation, Torrance, CA, USA. Government of Japan, Tokyo, Japan. The SunSpot Newsletter, pp. 1-2, Apr. 2001, vol. 20, No. 4. The Geuns, Jan M. C., “Review: The Safety of Stevioside used as a Sunrider Corporation, Torrance, CA, USA. Sweetener” in Proceedings of the first symposium, The Safety of The SunSpot Newsletter, pp. 1-2, Jun. 2002, vol. 21, No. 6. The Stevioside, 2004, pp. 85-127. Laboratory of Functional Biology, Sunrider Corporation, Torrance, CA, USA. KULeuven, Leuven, Belgium. The SunSpot Newsletter, pp. 1-2, Oct. 2002, vol. 21, No. 10, The Food Standards Australia New Zealand, “Draft Assessment Report, Sunrider Corporation, Torrance, CA, USA. Application A540, Steviol Glycosides as Intense Sweeteners.” 2007. Director Update Newsletter, “Sunrider VitaFruit Liquid Concen Canberra, Australia. trate.” Nov. 1993. The Sunrider Corporation, Torrance, CA, USA. US 8,524.304 B2 Page 3

Director Update Newsletter, Dec. 1993, The Sunrider Corporation, Georgopoulos, N., “International Search Report and Written Opinion Torrance, CA, USA. of the International Searching Authority.” Mar. 14, 2007, PCT/ Director Update Newsletter, Jun. 1994. The Sunrider Corporation, US2006/044518, European Patent Office, Rijswijk, The Netherlands. Torrance, CA, USA. Couzy, Francois, “International Search Report and WRitten Opinion Director Update Newsletter, Dec. 1994. The Sunrider Corporation, of the International Searching Authority.” Mar. 22, 2007, PCT/ Torrance, CA, USA. US2006/044724, European Patent Office, Rijswijk, The Netherlands. Director Update Newsletter, Apr. 1995. The Sunrider Corporation, Couzy, Francois, “International Search Report and Written Opinion Torrance, CA, USA. of the International Searching Authority.” Jun. 22, 2007, PCT/ Director Update Newsletter, Jun. 1995. The Sunrider Corporation, US2006/044802, European Patent Office, Rijswijk, The Netherlands. Torrance, CA, USA. Popa, Marian, “International Search Report and Written Opinion of Director Update Newsletter, Jul. 1995. The Sunrider Corporation, the International. Searching Authority.” May 11, 2007, PCT/US2006/ Torrance, CA, USA. 044592, European Patent Office, Rijswijk. The Netherlands. Director Update Newsletter, Nov. 1995. The Sunrider Corp., Tor Ipinazar, Paula, “Partial International Search Report of the Interna rance, CA, USA. tional Searching Authority.” Apr. 2007, PCT/US2006/044600, Euro Director Update Newsletter, Dec. 1995. The Sunrider Corporation, pean Patent Office, Rijswijk. The Netherlands. Torrance, CA, USA. Heirbaut, Marc, “International Search Report and Written Opinion of Director Update Newsletter, Feb. 1996, The Sunrider Corporation, the International Searching Authority.” Oct. 31, 2007, PCT/US2006/ Torrance, CA, USA. 044513, European Patent Office, Rijswijk. The Netherlands. Director Update Newsletter, May 1996, The Sunrider Corporation, Smeets, Dieter, “International Search Report and Written Opinion of Torrance, CA, USA. the International Searching Authority.” Apr. 10, 2007, PCT/US2006/ Director Update Newsletter, Jun. 1996, The Sunrider Corporation, 044785, European Patent Office, Rijswijk. The Netherlands. Torrance, CA, USA. Couzy, Francois, “International Search Report and Written Opinion Director Update Newsletter, Jul. 1996, The Sunrider Corporation, of the International Searching Authority.” Mar. 23, 2007, PCT/ Torrance, CA, USA. US2006/044727, European Patent Office, Rijswijk, The Netherlands. Director Update Newsletter, Aug. 1996, The Sunrider Corporation, Couzy, Francois, “International Search Report and Written Opinion Torrance, CA, USA. of the International Searching Authority.” Mar. 21, 2007, PCT/ Director Update Newsletter, Sep. 1996, The Sunrider Corporation, US2006/044591, European Patent Office, Rijswijk, The Netherlands. Torrance, CA, USA. Georgopoulos, N., “International Search Report and Written Opinion Director Update Newsletter, Nov. 1996, The Sunrider Corporation, of the International Searching Authority.” Jun. 13, 2007, PCT/ Torrance, CA, USA. US2006/044599, European Patent Office, Rijswijk, The Netherlands. Director Update Newsletter, Feb. 2000, The Sunrider Corporation, Popa, Marian, “International Search Report and Written Opinion of Torrance, CA, USA. the International Searching Authority.” May 4, 2007, PCT/US2006/ Director Update Newsletter, Nov. 2001. The Sunrider Corporation, 044577, European Patent Office, Rijswijk. The Netherlands. Torrance, CA, USA. Popa, Marian, "International Search Report and Written Opinion of Director Update Newsletter, Aug. 2003, The Sunrider Corporation, the International Searching Authority.” Mar. 15, 2007, PCT/US2006/ Torrance, CA, USA. 044783, European Patent Office, Rijswijk. The Netherlands. Director Update Newsletter, Nov. 2004. The Sunrider Corporation, Donovan-Beerman, T., “International Search Report and Written Torrance, CA, USA. Opinion of the International Searching Authority.” Mar. 30, 2007. Director Update Newsletter, Aug. 2005. The Sunrider Corporation, PCT/US2006/044573, European Patent Office, Rijswijk. The Neth Torrance, CA, USA. erlands. The Sunrider Corporation, Trusweet Extract product packaging, Popa, Marian, “International Search Report and Written Opinion of 1982, Torrance, CA, USA. the International Searching Authority.” Mar. 16, 2007, PCT/US2006/ The Sunrider Corporation, Sunectar Dietary Supplement product 044705, European Patent Office, Rijswijk. The Netherlands. label, 1995, 1996, 2002, 2003, Torrance, CA, USA. Groh, Bjorn. “International Search Report and Written Opinion of the Sunrider International, SunCare Natural Facial Masque product International Searching Authority.” Oct. 24, 2007, PCT/US2006/ label, 1989, 1990, 1991, 1992, 1994, 1995, Torrance, CA, USA. 044803, European Patent Office, Rijswijk. The Netherlands. Sunrider International, SunCare Herbal Skincare product label, Smeets, Dieter, “International Search Report and Written Opinion of 1991, 1993, 1992, 1995, Torrance, CA, USA. the International Searching Authority.” Apr. 3, 2007, PCT/US2006/ The Sunrider Corporation, VitaFruit Lemon Liquid Herb Fruit Con 044590, European Patent Office, Rijswijk. The Netherlands. centrate product label, 1993, 1994, 1995, 1996, 1997, 2000, 2001, Groh, Bjorn. “International Search Report and Written Opinion of the 2002, 2003, 2006, Torrance, CA, USA. International Searching Authority.” Apr. 16, 2007, PCT/US2006/ The Sunrider Corporation, VitaSpray Dietary Supplement product 044706, European Patent Office, Rijswijk. The Netherlands. label, Dec. 2002, Torrance, CA, USA. Couzy, Francois, “International Search Report and Written Opinion The Sunrider Corporation, Sunnydew Dietary Supplement product of the International Searching Authority.” Apr. 13, 2007, PCT/ label, Jun. 1999, 2002, 2003, 2006, Torrance, CA, USA. US2006/044703, European Patent Office, Rijswijk, The Netherlands. The Sunrider Corporation, SunSmile Tabs product label, 1998, Tor Rinaldi, Francesco, “International Search Report and Written Opin rance, CA, USA. ion of the International Searching Authority.” Mar. 20, 2007, PCT/ The Sunrider Corporation, Herbal CalTab Dietary Supplement prod US2006/044798, European Patent Office, Rijswijk, The Netherlands. uct label, 1999, 2000, 2001, 2002, 2003, Torrance, CA, USA. Hartlieb, Ariane, “International Search Report and Written Opinion The Sunrider Corporation, Calli product label, 1983, Torrance, CA, of the International Searching Authority.” Aug. 21, 2007, PCT/ USA. US2006/044801, European Patent Office, Rijswijk, The Netherlands. The Sunrider Corporation, Alpha 20O product label, 1999, 2000, Hicks, K., et. al., “Phytosterols and Phytostanols: Functional Food Torrance, CA, USA. Cholesterol Busters.” Food Technology, Jan. 1, 2001, pp. 63-67, vol. The Sunrider Corporation, Sunrise product label, 1999. 55, No. 1. Inst. of Food Technologists, Chicago, IL, USA. The Sunrider Corporation, Evergreen product label, 2000. Sardesai, V. M., et. al., “Natural and Synthetic Intense Sweeteners.” The Sunrider Corporation, Quinary product label, year not indicated. Journal of Nutritional Biochemistry, May 1991, pp. 236-244, vol. 2, The Sunrider Corporation. Fortune Delight product label, Mar. 2003, No. 5, Butterworth Publishers, Stoneham, Great Britain. Torrance, CA, USA. Schiffman, S., et. al., “Investigation of Synergism in Binary Mixtures The Sunrider Corporation, NuPlus product label, 2002, 2003, Tor of Sweeteners.” Brain Research Bulletin, 1995, pp. 105-120, vol. 38. rance, CA, USA. No. 2, XPO02428872. Adechy, Miriam, “International Search Report and Written Opinion Moriyama, et. al., “Soybean beta-conglycinin diet Suppresses serun of the International Searching Authority.” Apr. 11, 2007, PCT/ triglyceride levels in normal and genetically obese mice by induction US2006/044574, European Patent Office, Rijswijk, The Netherlands. of beta-Oxidation, down regulation of fatty acid synthase, and inhi US 8,524.304 B2 Page 4 bition of triglyceride absorption.” Bioscience, Biotechnology, and Jones, P. "Clinical nutrition: 7. functional foods—more than just Biochemistry, Dec. 2004, pp. 352-359, vol. 26, No. 6, XPO18001511. nutrition.” CMAJ, 166(12): 1555 1563 (2002). Nojiri, S., et. al., “Determination of Sugar alcohols in confectionaries Koletsko, et al., “Growth, development and differentiation: a func by high-performance liquid chromatography after nitrobenzoyla tional food science approach.” British Jour. Nutr., 80 (Suppl. 1): S5-S45 (1998). tion.” Journal of Chromatography, Sep. 29, 2000, pp. 195-200, vol. Webb, G., “Dietary Supplements & Functional Foods.” CRC Press, 893, No. 1, Elsevier Science Publishers, B.V., Amsterdam, The Neth pp. 1-21 (2006). erlands. Couzy, Francois, “International Search Report and Written Opinion Abad, M. J., et. al., “Anti-Inflammatory Activity of two flavonoids of the International Searching Authority.” Aug. 31, 2007, PCT/ from Tanacetum microphyllum,” Journal of Natural Products, 1993, US2006/044576, European Patent Office, Rijswijk, The Netherlands. pp. 1164-1167, vol. 56, No. 7. Biosciences Information Service, Tadhani, M. and Subhash, R., “Preliminary studies on Stevia Philadelphia, PA, USA. rebaudiana leaves: proximal composition, mineral analysis and Anon., 'Sweet tasting amino acid, glycine, enhances flavor and pro phytochemical screening.” J. Med. Sci. 6(3): 321-326 (2006). Heirbaut, Marc, “International Search Report and Written Opinion of vides functional properties.” Food Processing USA, 1983, p. 90, vol. the International Searching Authority.” Jan. 2, 2008, PCT/US2006/ 44, No. 7, International Food Information Service, Frankfurt-Main, 044797, European Patent Office, Rijswijk. The Netherlands. Germany. Heirbaut, Marc, “International Search Report and Written Opinion of Shamala, T. R., et. al., “Honey—it is more than just Sweet.” Indian the International Searching Authority.” Jan. 2, 2008, PCT/US2006/ Food Industry, 1999, pp. 349-357, vol. 18, No. 6, Dept. of Food 044725, European Patent Office, Rijswijk. The Netherlands. Microbiology, Central Food Technology, Research Institute, Mysore, Webb, Dietary Supplements and Functional Foods, 215-223, India. Blackwell Publishing, Oxford UK (2006). Rajbhandari, A., “The Flavonoids of Stevia rebaudiana.” J. Nat. Brassart and Schiffrin, Pre- and Probiotics, Essentials of Functional Prod., 1983, pp. 194-195, vol. 46, No. 2. Foods, Chapter 9, Aspen Publishers, Inc. Gaitherburg, Maryland Geuns, Jan M. C., “Stevioside.” Phytochemistry, Nov. 2003, pp. (2000). 913-921, vol. 64, No. 5, Pergamon Press, Great Britain. Farnworth, Probiotics and Prebiotics, Nov. 1998, No. 56, Schiffman, S., et. al., “Synergism among ternary mixtures of fourteen medicinalfoodnews.com, http://www.medicinal foodnews.com/ Sweeteners.” Chemical Senses, 2000, pp. 131-140, vol. 25, IRL Press, vol.02/issue7/biotic.htm. Oxford, Great Britain. Functional Foods Fact Sheet: Probiotics and Prebiotics, Jun. 2006, Franke, S. I. R., et. al., “Influence of orange juice over the genotoxic ific.org. http://www.ific.org/publications/factsheets/preprobioticsfs. ity induced by alkylating agents: an in vivo analysis.” Mutagenesis, cfm?renderforprint=1. Jun. 14, 2005, pp. 279-283, vol. 20, No. 4, IRL Press, Oxford, Great Shereen Jegtvig, Guide to Nutrition, Prebiotics and Probiotics, nutri Britain. tion...about.com, http://nutrition.about.com/od/therapeuticnutrition1/ Losada, M., et. al., “Toward a healthier diet for the colon: The influ p/pro prebiotics.htm. ence of fructooligosaccharides and lactobacillion intestinal health.” Prebiotic, Wikipedia, http://en.wikipedia.org/wiki/prebiotics. Jan. 2002, Biosciences Information Service, Philadelphia, PA, USA. Probiotic, Wikipedia, http://en.wikipedia.org/wiki/probiotic. Grenby, T. H., “Intense Sweeteners for the Food Industry: An Over Hirata, K. etal. "Analysis of Stevia Glycosides in Stevia Products of view.” Trends in Food Science and Technology, Jan. 1991, pp. 2-6, Natural Sweetening and Evaluation of their Chemical Quality”. Ann. vol. 2, No. 1, Elsevier Science Publishers, Great Britain. Rep. Tokyo Metr. Res. Lab. P.H., vol. 53, pp. 108-112, 2002. N. N., “Rebaudioside A and Stevia Extract.' retrieved from the Morita Kagaku Kogyo Co., Ltd., The rebaudio A9 series,http://www. Internet on Mar. 16, 2007, pp. 1-5. http://emperorsherbologist.com/ morita-kagaku-kogyo.co.jp/a9.htm. rabaudioside aphp. Morita Kagaku Kogyo Co., Ltd., The rebaudio J series, http://www. Anon., "Sugar-free Cake Mix Preparation by combining morita-kagaku-kogyo.co.jp/j.htm. maltoligosyl-Sucrose, Sorbitol, and Stevia extract with glycine and/or Parpinello, G. P. et al., “Stevioside as a replacement of sucrose in DL-alanine. WPI/Thomson, Nov. 10, 1981, XP002425501. peach juice: Sensory evaluation'. Journal of Sensory Studies, vol. 16. Schiffman, Susan S., et al., “Selective Inhibition of Sweetness by pp. 471-484, 2001. Na-PMP.” Apr. 26, 1999, pp. 439-437, Oxford University Press. Schiffman, S.S. et al., “Effect of repeated presentation on Sweetness International Food Information Council, "Question and Answers intensity of binary and ternary mixtures of Sweeteners', Chemical About Functional Foods.” IFIC (2006). Senses, vol. 28, pp. 219–229, 2003. International Food Information Council, Background on functional Zhang, Y. et al. “Studies on the Separation of Rebauside a by foods, IFIC (2004). Recrystallization', Ion Exchange and Absorption, 1998, 14(6), p. Issue Paper, “Nutraceuticals for Health Promotion and Disease Pre 515-520. vention.” Council for Agricultural Science & Technology, 24: 1-16 (Oct. 2003). * cited by examiner U.S. Patent Sep. 3, 2013 Sheet 1 of 5 US 8,524,304 B2

Susa-as-s-s

sessssssssssssss

XXXXXXxxxx-xxxxvassawwwarar------xx,

------YYYYY-reviewer-raaaa------xes ir-ra-rass-a-wears SS a R& s U.S. Patent Sep. 3, 2013 Sheet 2 of 5 US 8,524.304 B2

U.S. Patent Sep. 3, 2013 Sheet 3 of 5 US 8,524,304 B2

9·61 U.S. Patent Sep. 3, 2013 Sheet 4 of 5 US 8,524.304 B2

U.S. Patent Sep. 3, 2013 Sheet 5 of 5 US 8,524,304 B2

3:--~~~~~#~ ~~~~~*~*~

G-61 { { } { { } { -~~~~~~*~~~~#~~~~~~~~*~~~~~~~~

.*-r|×~#~~~~ US 8,524,304 B2 1. 2 HIGH-POTENCY SWEETENER -continued COMPOSITION WITH PROBOTICS/PREBIOTICS AND Functional Food Health Benefit COMPOSITIONS SWEETENED THEREWITH Fruits, vegetables, and fiber-containing Reduced risk of cancer grain products RELATED APPLICATION DATA Diets low in dietary fat Folate Reduced risk of neural tube birth defects The present application claims priority under 35 U.S.C. Dietary Sugar alcohol Reduced risk of dental S119 to U.S. Provisional Application No. 60/739,302, caries (cavities) entitled “Natural High-Potency Sweetener Compositions 10 With Improved Temporal Profile And/Or Flavor Profile, Although not yet approved by the FDA for the purposes of Methods For Their Formulations, and Uses, filed on Nov. 23, labeling, numerous other functional foods are believed to 2005: U.S. Provisional Application No. 60/739,124, entitled provide health benefits beyond those listed above, such as “Synthetic Sweetener Compositions With Improved Tempo 15 reduced inflammation. ral Profile And/Or Flavor Profile, Methods For Their Formu Functional ingredients generally are classified into catego lations, and Uses, filed on Nov. 23, 2005; U.S. Provisional ries such as carotenoids, dietary fiber, fatty acids, flavonoids, Application No. 60/805,209, entitled “Natural High-Potency isothiocyanates, phenols, plant sterols and stanols (phytoster Tabletop Sweetener Compositions with Improved Temporal ols and phytostanols); polyols; prebiotics/probiotics; phy and/or Flavor Profiles, Methods for Their Formulation, and toestrogens; soy protein, Sulfides/thiols; amino acids; pro Uses.” filed on Jun. 19, 2006; and U.S. Provisional Applica teins; vitamins; and minerals. Functional ingredients also tion No. 60/805,216, entitled “Rebaudioside A Composition may be classified based on their health benefits, such as and Method for Purifying Rebaudioside A filed on Jun. 19, cardiovascular, cholesterol-reducing, and anti-inflammatory. 2006. These applications are hereby incorporated by refer Health trends also have promoted an increased use of non ence in their entirety. 25 caloric high-potency Sweeteners in consumer diets. Although natural caloric Sweetener compositions, such as Sucrose, fruc FIELD OF THE INVENTION tose, and glucose, provide the most desirable taste to consum ers, they are caloric. Numerous natural and synthetic high The present invention relates generally to a functional potency Sweeteners are non-caloric; however, they exhibit Sweetener and orally ingestible compositions containing 30 sweet tastes that have different temporal profiles, maximal SaC. responses, flavor profiles, mouthfeels, and/or adaptation behaviors than that of Sugar. BACKGROUND OF THE INVENTION For example, the Sweet tastes of natural and synthetic high potency Sweeteners are slower in onset and longer in duration Nutrition usually focuses on the relationship between food 35 than the Sweet taste produced by Sugar and thus change the and human health from the perspective of ensuring all essen taste balance of a food composition. Because of these differ tial nutrients are adequately supplied and utilized to optimize ences, use of natural and synthetic high-potency Sweeteners health and well being. As diseases typically related to nutri to replace a bulk Sweetener, Such as Sugar, in a food or bev tional deficiency were managed, there has been a recognition erage, causes an unbalanced temporal profile and/or flavor that many nutrients have health benefits beyond basic nutri 40 profile. In addition to the difference in temporal profile, high tion. Accordingly, functional ingredients have been identified potency Sweeteners generally exhibit (i) lower maximal as playing a key role in an individuals overall health. response than Sugar, (ii) off tastes including bitter, metallic, “Functional ingredients' offer potential health benefits cooling, astringent, licorice-like taste, etc., and/or (iii) Sweet beyond basic nutrition when incorporated into foods, bever ness which diminishes on iterative tasting. It is well known to ages, and other orally ingested products. Such ingredients 45 those skilled in the art of food/beverage formulation that have been shown to help reduce the risk of or manage a changing the Sweetener in a composition requires re-balanc number of health concerns, including cancer, heart and car ing of the flavor and other taste components (e.g., acidulants). diovascular disease, gastrointestinal health, menopausal If the taste profile of natural and synthetic high-potency symptoms, osteoporosis, and vision. Since 1993, the United sweeteners could be modified to impart specific desired taste States Food and Drug Administration (FDA) has approved 50 characteristics to be more Sugar-like, the type and variety of numerous health claims for the labeling of food products with compositions that may be prepared with that Sweetener would information related to the health benefits of functional food be expanded significantly. Accordingly, it would be desirable (U.S. Food and Drug Administration, A Food Labeling Guide to selectively modify the taste characteristics of natural and (2000)). synthetic high-potency Sweeteners. 55 It also would be desirable to improve the taste of ingestible compositions that include functional ingredients to promote their use and the resulting health benefits. Functional Food Health Benefit SUMMARY OF THE INVENTION Potassium Reduced risk of high blood Diets low in sodium pressure and stroke 60 Plant sterol and stanol esters Reduced risk of coronary Generally, this invention addresses the above described Soy protein heart disease need by providing a functional Sweetener composition having Fruits, vegetables, and grain products that improved temporal profile and/or flavor profile and a method contain fiber, particularly soluble fiber Diets low in dietary saturated fat and for improving the temporal profile and/or flavor profile of a cholesterol 65 functional Sweetener composition. In another particular Calcium Reduced risk of osteoporosis embodiment, this invention provides a functional Sweetened composition comprising a Sweetenable composition in com US 8,524,304 B2 3 4 bination with a functional Sweetener composition having an invention are methods for making functional Sweetener com improved temporal profile and/or flavor profile, and a method positions and functional Sweetened compositions. for improving the temporal profile and/or flavor profile of the I. Functional Ingredients functional Sweetened composition. In particular, this inven In a particular embodiment, a Sweetener composition com tion improves the temporal profile and/or flavor profile by 5 prises at least one natural and/or synthetic high-potency imparting a more Sugar-like temporal profile and/or flavor Sweetener, at least one Sweet-taste improving composition, profile. More particularly, this invention comprises a func and at least one functional ingredient. The functional ingre tional Sweetener composition or a functional Sweetened com dient desirably comprises at least one probiotic, at least one position comprising at least one probiotic, at least one prebi prebiotic, or a combination thereof. 10 Probiotics, in accordance with the teachings of this inven otic, or combinations thereof; at least one high-potency tion, comprise microorganisms that benefit health when con Sweetener; and at least one Sweet taste improving composi sumed in an effective amount. Desirably, probiotics benefi tion. cially affect the human body's naturally-occurring Objects and advantages of the invention will be set forth in gastrointestinal microflora and impart health benefits apart part in the following description, or may be obvious from the 15 from nutrition. Probiotics may include, without limitation, description, or may be learned through practice of the inven bacteria, yeasts, and fungi. tion. Unless otherwise defined, all technical and scientific The human gastrointestinal tract is the tract from the mouth terms and abbreviations used herein have the same meaning to the anus, including, but not limited to, the stomach, large as commonly understood by one of ordinary skill in the art to intestine, and Small intestine. The gastrointestinal tract is which this invention pertains. Although methods and compo inhabited by certain microorganisms that have been shown to sitions similar or equivalent to those described herein can be benefit human gastrointestinal health. The gastrointestinal used in practice of the present invention, Suitable methods and tract may contain an estimated 10' microorganisms, mostly compositions are described without intending that any Such bacteria. The bacteria comprise as many as 1000 different methods and compositions limit the invention herein. species and predominantly about 35 species. The colon con 25 tains the greatest number and variety of bacteria and about BRIEF DESCRIPTION OF THE DRAWINGS 60% of the mass of fecal matter comprises gastrointestinal microflora. The colon also contains microorganisms such as FIG. 1 is a powder X-ray diffraction scan of rebaudioside A yeast that may benefit human health. For example, Saccha polymorph Form 1 on a plot of the scattering intensity versus romyces cerevisiae is a yeast that may be helpful in the treat the scattering angle 20 in accordance with an embodiment of 30 ment of colitis in humans. this invention. Bacteria in the intestines fulfill a host of important func FIG. 2 is a powder X-ray diffraction scan of rebaudioside A tions for humans, including breaking down and aiding in the polymorph Form 2 on a plot of the scattering intensity versus absorption of otherwise indigestible food, stimulating cell the scattering angle 20 in accordance with an embodiment of growth, repressing the growth of harmful bacteria, training this invention. 35 the immune system to respond only to pathogens, and defend FIG.3 is a powder X-ray diffraction scan of rebaudioside A ing against Some diseases. polymorph Form 3A on a plot of the scattering intensity Bacteria in the intestines aid in the digestion of otherwise Versus the scattering angle 20 in accordance with an embodi indigestible foodstuffs. For example, human cells lack an ment of this invention. enzyme for breaking down polysaccharides, and therefore are FIG. 4 is a powder X-ray diffraction scan of rebaudioside A 40 unable to digest Some carbohydrates (e.g., some starches, polymorph Form 3B on a plot of the scattering intensity fiber, and oligosaccharides). Colonic microflora also aid in Versus the scattering angle 20 in accordance with an embodi the digestion of Sugars that the body fails to absorb. Such as ment of this invention. lactose and alcohols, mucus produced in the intestines, and FIG. 5 is a powder X-ray diffraction scan of rebaudioside A proteins. The byproducts of bacterial fermentation of carbo polymorph Form 4 on a plot of the scattering intensity versus 45 hydrates include short-chain fatty acids that can be used by the scattering angle 20 in accordance with an embodiment of the body as a source of energy and nutrients. These fatty acids this invention. increase the absorption of water in the intestines, reduce harmful bacteria, increase growth of intestinal cells, and pro DETAILED DESCRIPTION OF THE INVENTION mote the growth of indigenous colonic microflora. Probiotics 50 also are believed to assist in important nutrient assimilation, Reference now will be made in detail to the presently producing many important enzymes and potentially increas proffered embodiments of the invention. Each example is ing the bioavailability, absorption, and synthesis of some provided by way of explanation of embodiments of the inven Vitamins, lactase, and calcium. tion, not limitation of the invention. In fact, it will be apparent In addition to aiding in digestion and stimulating cell to those skilled in the art that various modifications and varia 55 growth, bacteria in the gastrointestinal tract assist in keeping tions can be made in the present invention without departing harmful bacteria in check. At least some probiotics attach to from the spirit or scope of the invention. For instance, features the intestinal wall and produce a mildly acidic environment illustrated or described as part of one embodiment, can be (in part due to the excretion of lactic acid) that curbs the used on another embodiment to yield a still further embodi growth of certain harmful, disease-causing bacterial species. ment. Thus, it is intended that the present invention cover Such 60 Also, the growth of harmful bacteria, yeasts, and fungi may be modifications and variations within the scope of the appended inhibited by competition from helpful intestinal microflora. claims and their equivalents. This barrier effect acts to keep harmful species from coloniz Embodiments of this invention include functional Sweet ing the colon. ener compositions and functional Sweetened compositions Bacteria in the gastrointestinal tract also play important comprising at least one natural and/or synthetic high-potency 65 roles in the development and ongoing operation of the intes Sweetener, at least one Sweet taste improving composition, tinal and systemic immune systems. During early human and at least one functional ingredient. Also embodied in this development, bacteria first colonize the colon and affect the US 8,524,304 B2 5 6 body's immune response. The immune system becomes more studies Suggest that L. acidophilus inhibits the growth of tolerant of the helpful bacteria than harmful species, thereby pathogenic bacteria including, but not limited to, Campylo providing helpful microflora a competitive advantage in the bacter pylori, Staphylococcus aureus, Pseudomonas aerugi digestive tract. Bacteria, by playing a role in the expression of nosa, and Sarcina lutea. toll-like receptors in the intestines, also can help the body 5 According to other particular embodiments of this inven repair damage due to injury. tion, the at least one probiotic comprises bacteria of the genus Gastrointestinal bacteria also may assist the body to defend Bifidobacteria. Bifidobacteria also are known to exert a ben against Some allergies and diseases. By stimulating the eficial influence on human health by producing short chain body’s immune system, intestinal microflora train the body to fatty acids (e.g., acetic, propionic, and butyric acids), lactic, respond properly to antigens. This phenomenon can help in 10 and formic acids as a result of carbohydrate metabolism. The the prevention of autoimmune disorders, which is the subject most plentiful short-chain fatty acid produced by Bifidobac of co-pending U.S. Patent Application entitled “High Potency teria is acetic acid, which is an antimicrobial to gastrointes Sweetener Composition for Treatment And/Or Prevention of tinal pathogens such as yeasts, molds, and certain other bac Autoimmune Disorders And Compositions Sweetened teria. Further, both Lactobacilli and Bifidobacteria may Therewith.” by Prakash, et al., the disclosure of which is 15 produce other antimicrobial Substances, such as bacteriocins, incorporated herein by reference in its entirety. that also inhibit the growth and proliferation of harmful bac Allergies are an overreaction of the body to non-harmful teria. antigens and are reduced when the body properly responds to Short-chain fatty acids also are believed to support normal antigens. By producing short-chain fatty acids, the gas gastrointestinal function by increasing colonic blood flow, trointestinal bacteria also may help prevent Inflammatory stimulating pancreatic enzyme secretion, promoting sodium Bowel Disease, such as Crohn's Disease. Some evidence and water absorption and intestinal mucosal growth. Bifido Suggests that short-chain fatty acids prevent Inflammatory bacteria also are believed to deconjugate bile salts to free bile Bowel Disease. Some species of bacteria can also prevent acids, which are more inhibitory to susceptible bacteria than inflammation. Other benefits believed to be conferred by are the conjugated forms. gastrointestinal bacteria include neutralization of toxins, 25 Bifidobacteria (i.e., bacteria of the genus Bifidobacterium, managing lactose intolerance, reducing risks of colon cancer, hereinafter “B,”) are used therapeutically to treat diarrhea, normalization of bowel movements, control of cholesterol constipation, and hepatic encephalopathy with hyperam and blood pressure, reducing inflammation, and improving monemia. Additional benefits are believed to include the pro Vitamin and mineral absorption. duction of B vitamins and breakdown of carcinogenic N-ni Because of the desirable health benefits produced by pro 30 trosamines. Bifidobacteria constitute the predominant biotics, it would be desirable to incorporate probiotics into microorganisms in the fecal mieroflora of week-old breast high-potency sweetener compositions and sweetened com fed infants, making up over 85 percent of the bacterial popu positions. According to particular embodiments, the probiot lation. Upon weaning or upon an event such as an infection, ics comprise beneficial microorganisms that beneficially vaccination, or a sudden change in diet, the balance of micro affect the human body's naturally-occurring gastrointestinal 35 organisms in the gastrointestinal tract of these infants can be microflora and impart health benefits apart from nutrition. upset. The Bifidobacteria population in adults is generally Examples of probiotics include, but are not limited to, bacte stable; however, changes in diet, administration of antibiot ria of the genus Lactobacilli, Bifidobacteria, Streplococci, or ics, exposure to gamma radiation or X-rays, disease, pollut combinations thereof, that confer beneficial effects to ants, stress, or other disturbances can result in an overgrowth humans. 40 of potentially pathogenic bacteria and/or a decrease in the In particular embodiments of the invention, the at least one number of beneficial bacteria (e.g., Lactobacilli and/or Bifi probiotic comprises bacteria of the genus Lactobacilli. Lac dobacteria). Bifidobacteria numbers can be reduced signifi tobacilli (i.e., bacteria of the genus Lactobacillus, hereinafter cantly in elderly people for other reasons, such as, for “L”) have been used for several hundred years as a food example, a reduction of secreted gastric juices. Non-limiting preservative and for promoting human health. Non-limiting 45 species of Bifidobacteria found in the human gastrointestinal examples of species of Lactobacilli found in the human intes tract include B. angulatum, B. animalis, B. asteroides, B. tinal tract include L. acidophilus, L. casei, L. fermentum, L. bifidum, B. boum, B. breve, B. catenulatum, B. Choerinum, B. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cello coryneforme, B. cuniculi, B. dentium, B. gallicum, B. galli biosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. narum, B. indicum, B. longum, B. magnum, B. merycicum, B. thermophilus. 50 minimum, B. pseudocatenulatum, B. pseudolongum, B. psy L. acidophilus has been shown to be useful in treating chraerophilum, B. pulorum, B. ruminantium, B. saeculare, conditions such as antibiotic-induced imbalances in the gas B. scardovii, B. simiae, B. subtile, B. thermacidophilum, B. trointestinal microflora, hypercholesterolemia, vaginal infec thermophilum, B. urinalis, and B. sp. tions, E. coli infections, depressed immunity, cancerous According to other particular embodiments of this inven tumors, chronic granulomatous disease, and lactose indiges 55 tion, the at least one probiotic comprises bacteria of the genus tion. It also has been shown that the activities of fecal bacte Streptococcus. Streptococcus thermophilus is a gram-posi rial enzymes thought to play a role in conversion of procar tive facultative anaerobe. It is classified as a lactic acid bac cinogens to carcinogens, such as betaglucuronidase, teria and commonly is found in milk and milk products, and glucuronidase, nitroreductase, and aZoreductase, were is used in the production of yogurt. Other non-limiting pro reduced 2- to 4-fold in persons taking L. acidophilus Supple 60 biotic species of this bacteria include Streptococcus salivarus ments. These results suggest that dietary Supplementation and Streptococcus Cremoris. with L. acidophilus may reduce the risk of developing colon Without sufficient numbers of probiotics, intestinal ecol CaCC. ogy may be thrown off balance, which can potentially result Lactobacilli also produce organic acids that reduce intes in health problems. Probiotic supplements may be used to tinal pH, thereby inhibiting the growth of acid-sensitive unde 65 increase the number of probiotics in the intestinal tract. A sirable bacteria. Lactobacili produce lactic acid, hydrogen trend regarding probiotics is finding novel delivery systems, peroxide, and possibly acetic and benzoic acids. In vitro particularly because acidity in the stomach is detrimental to US 8,524,304 B2 7 8 many probiotics and may destroy as much as 95 percent of sites and promoting strains of Lactobacilli that have immune Such probiotics during their passage through the stomach. To modulating activity, enhancing phagocyte activity in the date, improving the protection of probiotics from stomach blood; and (4) indirectly providing the benefits of an acid has included using enteric coated capsules and microen increased number of probiotics, whose number increased due capsulation. at least in part to the presence of the prebiotic. A prebiotic also Probioties that may be used in accordance with this inven may affect the production of certain bacterial enzymes in a tion are well-known to those of skill in the art. Non-limiting way that benefits the health of the host. For example, a pre examples of foodstuffs comprising probiotics include yogurt, biotic may cause a decrease the production of glucosidase, an Sauerkraut, kefir, kimchi, fermented vegetables, and other enzyme that is associated with the formation of secondary foodstuffs containing a microbial element that beneficially 10 bile acid, which is considered a co-carcinogen. affects the host animal by improving the intestinal microbal According to other particular embodiments of the inven ance. Generally, according to particular embodiments of this tion, the at least one prebiotic comprises an amino acid. invention, the at least one probiotic is present in the Sweetner Although a number of known prebiotics break down to pro composition or functional Sweetened composition in an vide carbohydrates for probiotics, some probiotics also amount Sufficient to promote health and wellness. In a pre 15 require amino acids for nourishment. ferred embodiment, L. acidophilus is provided in the dietary Prebiotics are found naturally in a variety of foods includ fiber composition in an amount from about 10 to about 200 ing, without limitation, bananas, berries, asparagus, garlic, mg per single serving. In a more preferred embodiment, L. wheat, oats, barley (and other whole grains), flaxseed, toma acidophilus is provided in the dietary fiber composition in an toes, Jerusalem artichoke, onions and chicory, greens (e.g., amount from about 30 to about 100 mg per single serving. dandelion greens, spinach, collard greens, chard, kale, mus Prebiotics, in accordance with the teachings of this inven tard greens, turnip greens), and legumes (e.g., lentils, kidney tion, comprise compositions that promote the growth of ben beans, chickpeas, navy beans, white beans, black beans). eficial bacteria in the intestines. Prebiotic substances can be Generally, according to particular embodiments of this inven consumed by a relevant probiotic, or otherwise assist in keep tion, the at least one prebiotic is present in the Sweetener ing the relevant probiotic alive or stimulate its growth. When 25 composition or functional Sweetened composition in an consumed in an effective amount, prebiotics also beneficially amount Sufficient to promote health and wellness. affect the human body's naturally-occurring gastrointestinal In particular embodiments of the present invention, prebi microflora and thereby impart health benefits apart from just otics also may be added to high-potency Sweeteners or Sweet nutrition. Prebiotic foods enter the colon and serve as sub ened compositions. Non-limiting examples of prebiotics that strate for the endogenous bacteria, thereby indirectly provid 30 may be used in this manner include fructooligosaccharides, ing the host with energy, metabolic Substrates, and essential Xylooligosaccharides, galactooligosaccharides, and combi mieronutrients. The body’s digestion and absorption of pre nations thereof. biotic foods is dependent upon bacterial metabolic activity, It is well known to those of ordinary skill in the art that which salvages energy for the host from nutrients that phytonutrients, plant extracts, and herbal compositions may escaped digestion and absorption in the Small intestine. 35 be used in their natural and/or modified form. Modified phy Prebiotics help probiotics flourish in the gastrointestinal tonutrients, plant extracts, and herbal compositions include tract, and accordingly, their health benefits largely are indi phytonutrients, plant extracts, and herbal compositions which rect. Metabolites generated by colonic fermentation by intes have been altered naturally. For example, a modified phyto tinal microflora, Such as short-chain fatty acids, can play nutrient includes, but is not limited to, phytonutrients which important functional roles in the health of the host. Prebiotics 40 have been fermented, contacted with enzyme, or derivatized are essential ingredients for the intestinal microflora to pro or substituted on the phytonutrient. In one embodiment, vide benefits to their host. modified phytonutrients may be used individually or in com Prebiotics, in accordance with the embodiments of this bination with unmodified phytonutrients. For the sake of invention, include, without limitation, mucopolysaccharides, brevity, however, in the description of embodiments of this oligosaccharides, polysaccharides, amino acids, Vitamins, 45 invention, a modified phytonutrient is not described expressly nutrient precursors, proteins, and combinations thereof. as an alternative to an unmodified phytonutrient, but it should According to a particular embodiment of this invention, the be understood that modified phytonutrients can be substituted at least one prebiotic comprises dietary fibers, including, for or combined with phytonutrients in any embodiment dis without limitation, polysaccharides and oligosaccharides. closed herein. The same embodiments would be applicable to These compounds have the ability to increase the number of 50 plant extracts and other herbal compositions. Plant extracts probiotics, which leads to the benefits conferred by the pro include extracts from foliage, stems, bark, fruit, seed, and any bioties. For example, an increase of beneficial Bifidobacteria other plant matter. likely changes the intestinal pH to Support the increase of According to particular embodiments of this invention, the Bifidobacteria, thereby decreasing pathogenic organisms. Sweetener compositions provided herein further may com Non-limiting examples of oligosaccharides that are catego 55 prise at least one functional ingredient different than the rized as prebiotics in accordance with particular embodi probiotics and prebiotics described above. According to par ments of this invention include fructooligosaccharides, inu ticular embodiments of this invention, non-limiting examples lins, isomalto-oligosaccharides, lactilol, lactosucrose, of such functional ingredients include naturally nutrient-rich lactulose, pyrodextrins, soy oligosaccharides, transgalacto or medicinally active food. Such as garlic, soybeans, antioxi oligosaccharides, and Xylo-oligosaccharides. 60 dants, fibers, glucosamine, chondroitin Sulfate, ginseng, Other known benefits of prebiotics include: (1) indirectly ginko, Echinacea, or the like; other nutrients that provide producing short chain fatty acids that in turn have a trophic health benefits, such as amino acids, vitamins, minerals, caro effect on the intestinal epithelium, Supporting its integrity as tenoids, dietary fiber, fatty acids such as omega-3 or omega-6 a defense barrier against invading organisms; (2) indirectly fatty acids, DHA, EPA, or ALA which can be derived from producing immune stimulants, by the promotion of Bifido 65 plant or animal sources (e.g., Salmon and other cold-water bacteria, that excrete an end product inhibitory to pathogenic fish or algae), flavonoids, phenols, polyols, phytosterols and bacteria; (3) promoting a host-mediated attack against tumor phytostanols and their esters, phytoestrogens, Sulfides/thiols, US 8,524,304 B2 9 10 policosanol, Saponin, rubiscopeptide, appetite Suppressants, tion and Method for Purifying Rebaudioside A filed on Jun. hydration agents, autoimmune agents, C-reactive protein 19, 2006, by inventors DuBois, et al., the disclosure of which reducing agents, or anti-inflammatory agents; or any other is incorporated herein by reference in its entirety. functional ingredient that is beneficial to the treatment of Briefly described, substantially pure rebaudioside A is specific diseases or conditions, such as diabetes, osteoporo 5 crystallized in a single step from an aqueous organic Solution sis, inflammation, or cholesterol. comprising at least one organic solvent and water in an II. Natural and/or Synthetic High-Potency Sweeteners amount from about 10% to about 25% by weight, more par The Sweetener compositions provided also comprise at ticularly from about 15% to about 20% by weight. Organic least one natural and/or synthetic high-potency Sweetener. As Solvents desirably comprise alcohols, acetone, and aceto used herein the phrases “natural high-potency Sweetener. 10 nitile. Non-limiting examples of alcohols include ethanol, “NHPS”, “NHPS composition', and “natural high-potency methanol, isopranol. 1-propanol, 1-butanol. 2-butanol, tert sweetener composition' are synonymous. “NHPS' means butanol, and isobutanol. Desirably, the at least one organic any Sweetener found in nature which may beinraw, extracted, Solvent comprises a mixture of ethanol and methanol present purified, or any other form, singularly or in combination in the aqueous organic solution in a weight ratio ranging from thereof and characteristically have a Sweetness potency 15 about 20 parts to about 1 part ethanol to 1 part methanol, more greater than Sucrose, fructose, or glucose, yet have less calo desirably from about 3 parts to about 1 part ethanol to 1 part ries. Non-limiting examples of NHPSs suitable for embodi methanol. ments of this invention include rebaudioside A, rebaudioside Desirably, the weight ratio of the aqueous organic Solvent B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudio and crude rebaudioside A ranges from about 10 to about 4 side F, dulcoside A, dulcoside B, rubusoside, Stevia, Stevio parts aqueous organic solvent to 1 part crude rebaudioside A, side, mogroside IV. mogroside V, Luo Han Guo Sweetener, more particularly from about 5 to about 3 parts aqueous siamenoside, monatin and its salts (monatin SS, RR, RS, SR), organic solvent to 1 part crude rebaudioside A. curculin, glycyrrhizic acid and its salts, thaumatin, monellin, In an exemplary embodiment, the method of purifying mabinlin, braZZein, hernandulcin, phyllodulcin, glycyphyl rebaudioside A is carried out at approximately room tempera lin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside 25 ture. In another embodiment, the method of purifying rebau A, pterocaryoside A, pterocaryoside B, mukurozioside, phlo dioside A further comprises the step of heating the rebaudio misoside I, periandrin I, abrusoside A, and cyclocarioside I. side A solution to a temperature in a range from about 20°C. NHPS also includes modified NHPSS. Modified NHPSS to about 40° C., or in another embodiment to a reflux tem include NHPSs which have been altered naturally. For perature, for about 0.25 hours to about 8 hours. In another example, a modified NHPS includes, but is not limited to, 30 exemplary embodiment, wherein the method for purifying NHPSs which have been fermented, contacted with enzyme, rebaudioside A comprises the step of heating the rebaudioside or derivatized or Substituted on the NHPS. In one embodi A solution, the method further comprises the step of cooling ment, at least one modified NHPS may be used in combina the rebaudioside A Solution to a temperature in the range from tion with at least one NHPS. In another embodiment, at least about 4° C. to about 25° C. for about 0.5 hours to about 24 one modified NHPS may be used without a NHPS. Thus, 35 hours. modified NHPSs may be substituted for a NHPS or may be According to particular embodiments, the purity of rebau used in combination with NHPSs for any of the embodiments dioside A may range from about 50% to about 100%; from described herein. For the sake of brevity, however, in the about 70% to about 100%; from about 80% to about 100%: description of embodiments of this invention, a modified from about 90% to about 100%; from about 95% to about NHPS is not expressly described as an alternative to an 40 100%; from about 95% to about 99.5%; about 96% to about unmodified NHPS, but it should be understood that modified 100%; from about 97% to about 100%; from about 98% to NHPSs can be substituted for NHPSs in any embodiment about 100%; and from about 99% to about 100%. According disclosed herein. to particularly desirable embodiments, upon crystallization In one embodiment, extracts of a NHPS may be used in any of crude rebaudioside A, the substantially pure rebaudioside purity percentage. In another embodiment, when a NHPS is 45 A composition comprises rebaudioside A in a purity greater used as a non-extract, the purity of the NHPS may range for than about 95% by weight up to about 100% by weight on a example from about 25% to about 100%. According to other dry basis. In other exemplary embodiments, Substantially embodiments, the purity of the NHPS may range from about pure rebaudioside A comprises purity levels of rebaudioside 50% to about 100%: from about 70% to about 100%; from A greater than about 97% up to about 100% rebaudioside A about 80% to about 100%; from about 90% to about 100%: 50 by weight on a dry basis, greater than about 98% up to about from about 95% to about 100%; from about 95% to about 100% by weight on a dry basis, or greater than about 99% up 99.5%; from about 96% to about 100%; from about 97% to to about 100% by weight on a dry basis. The rebaudioside A about 100%; from about 98% to about 100%; and from about Solution during the single crystallization step may be stirred 99% to about 100%. or unstirred. Purity, as used here, represents the weight percentage of a 55 In an exemplary embodiment, the method of purifying respective NHPS compound present in a NHPS extract, in rebaudioside A further comprises the step of seeding (op raw or purified form. In one embodiment, a Steviolglycoside tional step) the rebaudioside A Solution at an appropriate extract comprises a particular Steviolglycoside in a particular temperature with high-purity crystals of rebaudioside A suf purity, with the remainder of the Stevioglycoside extract com ficient to promote crystallization of the rebaudioside A to prising a mixture of other Steviolglycosides. 60 form pure rebaudioside A. An amount of rebaudioside A To obtain a particularly pure extract of a NHPS, such as sufficient to promote crystallization of substantially pure rebaudioside A, it may be necessary to purify the crude extract rebaudioside A comprises an amount of rebaudioside A from to a Substantially pure form. Such methods generally are about 0.0001% to about 1% by weight of the rebaudioside A known to those of ordinary skill in the art. present in the solution, more particularly from about 0.01% to An exemplary method for purifying a NHPS, such as 65 about 1% by weight. An appropriate temperature for the step rebaudioside A, is described in the co-pending patent appli of seeding comprises a temperature in a range from about 18' cation no. 60/805,216, entitled “Rebaudioside A Composi C. to about 35° C. US 8,524,304 B2 11 12 In another exemplary embodiment, the method of purify slurry is maintained at room temperature. In another embodi ing rebaudioside A further comprises the steps of separating ment, the step of slurrying comprises heating the slurry to a and washing the Substantially pure rebaudioside A composi temperature in a range from about 20 to about 40°C. The tion. The Substantially pure rebaudioside A composition may substantially pure rebaudioside A composition is slurried for be separated from the aqueous organic solution by a variety of 5 about 0.5 hours to about 24 hours. Solid-liquid separation techniques that utilize centrifugal In still yet another exemplary embodiment, the method of force, that include, without limitation, vertical and horizontal purifying rebaudioside A further comprises the steps of sepa perforated basket centrifuge, Solid bowl centrifuge, decanter rating the Substantially pure rebaudioside A composition centrifuge, peeler type centrifuge, pusher type centrifuge, from the aqueous organic or organic solvent of the slurry and Heinkel type centrifuge, disc stack centrifuge and cyclone 10 separation. Additionally, separation may be enhanced by any washing the Substantially pure rebaudioside A composition of pressure, vacuum, and gravity filtration methods, that followed by the step of drying the substantially pure rebau include, without limitation, the use of belt, drum, nutsche dioside A composition. type, leaf plate, Rosenmund type, sparkler type, and bag If further purification is desired, the method of purifying filters and filter press. Operation of the rebaudioside A solid 15 rebaudioside A described herein may be repeated or the sub liquid separation device may be continuous, semi-continuous stantially pure rebaudioside A composition may be purified or in batch mode. The substantially pure rebaudioside A com further using an alternative purification method, Such as the position also may be washed on the separation device using column chromatography. various aqueous organic solvents and mixtures thereof. The It also is contemplated that other NHPSs may be purified Substantially pure rebaudioside A composition can be dried using the purification method described herein, requiring partially or totally on the separation device using any number only minor experimentation that would be obvious to those of of gases, including, without limitation, nitrogen and argon, to ordinary skill in the art. evaporate residual liquid solvent. The substantially pure The purification of rebaudioside A by crystallization as rebaudioside A composition may be removed automatically described above results in the formation of at least three or manually from the separation device using liquids, gases or 25 different polymorphs: Form 1: a rebaudioside A hydrate; mechanical means by either dissolving the Solid or maintain Form 2: an anhydrous rebaudioside A; and Form 3: a rebau ing the solid form. dioside A solvate. In addition to the at least three polymorph Instill another exemplary embodiment, the method of puri forms of rebaudioside A, the purification of rebaudioside A fying rebaudioside A further comprises the step of drying the may result in the formation of an amorphous form of rebau Substantially pure rebaudioside A composition using tech 30 dioside A, Form 4. The aqueous organic Solution and tem niques well known to those skilled in the art, non-limiting perature of the purification process influence the resulting examples of which include the use of a rotary vacuum dryer, polymorph and amorphous forms in the substantially pure fluid bed dryer, rotary tunnel dryer, plate dryer, tray dryer, rebaudioside A composition. FIGS. 1-5 are exemplary pow Nauta type dryer, spray dryer, flash dryer, micron dryer, pan der X-ray diffraction (XRPD) scans of the polymorph and dryer, high and low speed paddle dryer and microwave dryer. 35 amorphous forms of rebaudioside A: Form 1 (hydrate), Form In an exemplary embodiment, the step of drying comprises 2 (anhydrate), Form 3A (methanol solvate), Form 3B (ethanol drying the Substantially pure rebaudioside A composition Solvate), and Form 4 (amorphous), respectively. using a nitrogen or argon purge to remove the residual solvent The material properties of the three rebaudioside A poly at a temperature in a range from about 40°C. to about 60° C. morphandamorphous forms are Summarized in the following for about 5 hours to about 100 hours. table: TABLE 1 Rebaudioside A Polymorph and Amorphous Forms

Form 1 Form 2 Form 3 Form 4 Polymorph Polymorph Polymorph Amorphous Rate of dissolution Very low (<0.2%f Intermediate (<30%f High (>30%/5 High (>35%/5 in H2O at 25°C. 60 minutes) 5 minutes) minutes) minutes) Alcohol content <0.5% <1% 1-3% <0.05% Moisture content >59, <1% <3% 6.74%

In yet another exemplary embodiment, wherein the crude The type of polymorph formed is dependent on the com rebaudioside A mixture comprises Substantially no rebaudio position of the aqueous organic solution, the temperature of side D impurity, the method of purifying rebaudioside A 55 the crystallization step, and the temperature during the drying further comprises the step of slurrying the composition of step. Form 1 and Form 3 are formed during the single crys Substantially pure rebaudioside A with an aqueous organic tallization step while Form 2 is formed during the drying step solvent prior to the step of drying the substantially pure rebau after conversion from Form 1 or Form 3. dioside A composition. The slurry is a mixture comprising a Low temperatures during the crystallization step, in the Solid and an aqueous organic or organic solvent, wherein the 60 range of about 20°C. to about 50° C., and a low ratio of water Solid comprises the Substantially pure rebaudioside A com to the organic solvent in the aqueous organic solvent results in position and is only sparingly soluble in the aqueous organic the formation of Form 3. High temperatures during the crys or organic solvent. In an embodiment, the Substantially pure tallization step, in the range of about 50° C. to about 80°C., rebaudioside A composition and aqueous organic solvent are and a high ratio of water to the organic solvent in the aqueous present in the slurry in a weight ratio ranging from about 15 65 organic solvent results in the formation of the Form 1. Form parts to 1 part aqueous organic solvent to 1 part Substantially 1 can be converted to Form 3 by slurrying in an anhydrous pure rebaudioside A composition. In one embodiment, the solvent at room temperature (2-16 hours) or at reflux for US 8,524,304 B2 13 14 approximately (0.5-3 hours). Form 3 can be converted to amount in the range of about 1 to about 8 weight percent of the Form 1 by slurrying the polymorphin water at room tempera combination of high-potency Sweeteners, more desirably in ture for approximately 16 hours or at reflux for approximately the range of about 2 to about 5 weight percent, and still more 2-3 hours. Form 3 can be converted to the Form 2 during the desirably in the range of about 2 to about 3 weight percent. drying process; however, increasing either the drying tem- 5 In another particular embodiment, rebaudioside C is perature above 70° C. or the drying time of a substantially present in the combination of high-potency Sweeteners in an pure rebaudioside A composition can result in decomposition amount in the range of about 1 to about 10 weight percent of of the rebaudioside A and increase the remaining rebaudio the combination of high-potency Sweeteners, more desirably side B impurity in the substantially pure rebaudioside A com in the range of about 3 to about 8 weight percent, and still position. Form 2 can be converted to Form 1 with the addition 10 more desirably in the range of about 4 to about 6 weight of water. percent. Form 4 may be formed from Form 1, 2, 3, or combinations In still another particular embodiment, rebaudioside E is thereof, using methods well known to those of ordinary skill present in the combination of high-potency Sweeteners in an in the art, Non-limiting examples of Such methods include amount in the range of about 0.1 to about 4 weight percent of melt-processing, ball milling, crystallization, lyophilization, 15 the combination of high-potency Sweeteners, more desirably cryo-grinding, and spray-drying. In a particular embodiment, in the range of about 0.1 to about 2 weight percent, and still Form 4 can be prepared from a substantially pure rebaudio more desirably in the range of about 0.5 to about 1 weight side A composition obtained by the purification methods percent. described hereinabove by spray-drying a solution of the sub In still another particular embodiment, rebaudioside F is stantially pure rebaudioside A composition. 2O present in the combination of high-potency Sweeteners in an As used herein, the phrase “synthetic sweetener” refers to amount in the range of about 0.1 to about 4 weight percent of any compositions which are not found in nature and charac the combination of high-potency Sweeteners, more desirably teristically have a Sweetness potency greater than Sucrose, in the range of about 0.1 to about 2 weight percent, and still fructose, or glucose, yet have less calories. Non-limiting more desirably in the range of about 0.5 to about 1 weight examples of synthetic sweeteners suitable for embodiments 25 percent. of this invention include Sucralose, potassium acesulfame, In still yet another particular embodiment, dulcoside A is aspartame, alitame, Saccharin, neohesperidin dihydrochal present in the combination of high-potency Sweeteners in an cone, cyclamate, neotame, N-N-3-(3-hydroxy-4-methox amount in the range of about 0.1 to about 4 weight percent of yphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1-methyl the combination of high-potency Sweeteners, more desirably ester, N-N-3-(3-hydroxy-4-methoxyphenyl)-3-methylbu- 30 in the range of about 0.1 to about 2 weight percent, and still tyl-L-C.-aspartyl-L-phenylalanine 1-methyl ester, N-N-3- more desirably in the range of about 0.5 to about 1 weight (3-methoxy-4-hydroxyphenyl)propyl -L-C.-aspartyl-L- percent. phenylalanine 1-methyl ester, salts thereof, and the like. In yet another particular embodiment, dulcoside B is The NHPS and synthetic sweeteners may be used individu present in the combination of high-potency Sweeteners in an ally or in combination with other NHPS and/or synthetic 35 amount in the range of about 0.1 to about 4 weight percent of Sweeteners. For example, the Sweetener composition may the combination of high-potency Sweeteners, more desirably comprise a single NHPS or a single synthetic sweetener; a in the range of about 0.1 to about 2 weight percent, and still single NHPS in combination with a single synthetic Sweet more desirably in the range of about 0.5 to about 1 weight ener; one or more NHPSs in combination with a single syn percent. thetic sweetener; a single NHPS in combination with one or 40 In another particular embodiment, Stevioside is present in more synthetic sweeteners; or one or more NHPSs in combi the combination of high-potency Sweeteners in an amount in nation with one or more synthetic Sweeteners. A plurality of the range of about 0.5 to about 10 weight percent of the natural and/or synthetic high-potency Sweeteners may be combination of high-potency Sweeteners, more desirably in used as long as the combined effect does not adversely affect the range of about 1 to about 6 weight percent, and still more the taste of the sweetener composition or orally sweetened 45 desirably in the range of about 1 to about 4 weight percent. composition. In still another particular embodiment, steviolbioside is For example, particular embodiments comprise combina present in the combination of high-potency Sweeteners in an tions of NHPSs, such as steviolglycosides. Non-limiting amount in the range of about 0.1 to about 4 weight percent of examples of Suitable Stevioglycosides which may be com the combination of high-potency Sweeteners, more desirably bined include rebaudioside A, rebaudioside B, rebaudioside 50 in the range of about 0.1 to about 2 weight percent, and still C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside more desirably in the range of about 0.5 to about 1 weight A, dulcoside B, rubusoside, Stevioside, or steviolbioside. percent. According to particularly desirable embodiments of the According to a particularly desirable embodiment, the present invention, the combination of high-potency Sweeten high-potency Sweetener composition comprises a combina ers comprises rebaudioside A in combination with rebaudio- 55 tion of rebaudioside A, Stevioside, rebaudioside B, rebaudio side B, rebaudioside C, rebaudioside E, rebaudioside F, side C, and rebaudioside F; wherein rebaudioside A is present Stevioside, Steviolbioside, dulcoside A, or combinations in the combination of high-potency Sweeteners in an amount thereof. in the range of about 75 to about 85 weight percent based on Generally, according to a particular embodiment, rebau the total weight of the combination of high-potency Sweeten dioside A is present in the combination of high-potency 60 ers, Stevioside is present in an amount in the range of about 1 sweeteners in an amount in the range of about 50 to about 99.5 to about 6 weight percent, rebaudioside B is present in an weight percent of the combination of high-potency Sweeten amount in the range of about 2 to about 5 weight percent, ers, more desirably in the range of about 70 to about 90 weight rebaudioside C is present in an amount in the range of about percent, and still more desirably in the range of about 75 to 3 to about 8 weight percent, and rebaudioside F is present in about 85 weight percent. 65 an amount in the range of about 0.1 to about 2 weight percent. In another particular embodiment, rebaudioside B is In addition, those of ordinary skill in the art should appre present in the combination of high-potency Sweeteners in an ciate that the Sweetener composition can be customized to US 8,524,304 B2 15 16 obtain a desired calorie content. For example, a low-caloric or In a particular embodiment, a panel of assessors is used to non-caloric NHPS may be combined with a caloric natural measure the reduction of sweetness linger. Briefly described, sweetener and/or other caloric additives to produce a sweet a panel of assessors (generally 8 to 12 individuals) is trained ener composition with a preferred calorie content. to evaluate Sweetness perception and measure Sweetness at III. Sweet Taste Improving Compositions several time points from when the sample is initially taken The Sweetener composition also comprises a Sweet taste into the mouth until 3 minutes after it has been expectorated. improving composition, non-limiting examples of which Using statistical analysis, the results are compared between include carbohydrates, polyols, amino acids and their corre samples containing additives and samples that do not contain sponding salts, polyamino acids and their corresponding additives. A decrease in score for a time point measured after 10 the sample has cleared the mouth indicates there has been a salts, Sugar acids and their corresponding salts, nucleotides, reduction in Sweetness perception. organic acids, inorganic acids, organic salts including organic The panel of assessors may be trained using procedures acid salts and organic base salts, inorganic salts, bitter com well known to those of ordinary skill in the art. In a particular pounds, flavorants and flavoring ingredients, astringent com embodiment, the panel of assessors may be trained using the pounds, proteins or protein hydrolysates, Surfactants, emul 15 SpectrumTM Descriptive Analysis Method (Meilgaard et al. sifiers, flavonoids, alcohols, polymers, other Sweet taste Sensory Evaluation Techniques, 3' edition, Chapter 11). improving taste additives imparting Such Sugar-like charac Desirably, the focus of training should be the recognition of teristics, and combinations thereof. and the measure of the basic tastes; specifically, Sweet. In In one embodiment, a single Sweet taste improving com order to ensure accuracy and reproducibility of results, each position may be used in combination with a single natural assessor should repeat the measure of the reduction of Sweet and/or synthetic high-potency Sweetener. In another embodi ness linger about three to about five times per sample, taking ment of the present invention, a single Sweet taste improving at least a five minute break between each repetition and/or composition may be used in combination with one or more sample and rinsing well with water to clear the mouth. natural and/or synthetic high-potency Sweeteners. In yet Generally, the method of measuring Sweetness comprises another embodiment, one or more Sweet taste improving 25 taking a 10 mL sample into the mouth, holding the sample in compositions may be used in combination with a single natu the mouth for 5 seconds and gently Swirling the sample in the ral and/or synthetic high-potency Sweetener. In a further mouth, rating the Sweetness intensity perceived at 5 seconds, embodiment, there may be a plurality of sweet taste improv expectorating the sample (without Swallowing following ing combinations used in combination with one or more natu expectorating the sample), rinsing with one mouthful of water ral and/or synthetic high-potency Sweeteners. 30 (e.g., vigorously moving water in mouth as if with mouth In a particular embodiment, combinations of at least one wash) and expectorating the rinse water, rating the Sweetness natural and/or synthetic high-potency sweetener and at least intensity perceived immediately upon expectorating the rinse one Sweet taste improving composition Suppress, reduce, or water, waiting 45 seconds and, while wating those 45 sec eliminate undesirable taste and impart Sugar-like character onds, identifying the time of maximum perceived Sweetness istics to the sweetener. As used herein, the phrase “undesir 35 intensity and rating the Sweetness intensity at that time (mov able taste’ includes any taste property which is not imparted ing the mouth normally and Swallowing as needed), rating the by Sugars, e.g. glucose, Sucrose, fructose, or similar saccha Sweetness intensity after another 10 seconds, rating the rides. Non-limiting examples of undesirable tastes include sweetness intensity after another 60 seconds (cumulative 120 delayed Sweetness onset, lingering Sweet aftertaste, metallic seconds after rinse), and rating the Sweetness intensity after taste, bitter taste, cooling sensation taste or menthol-like 40 still another 60 seconds (cumulative 180 seconds after rinse). taste, licorice-like taste, and/or the like. Between samples take a 5 minute break, rinsing well with In one embodiment, a Sweetener composition exhibits a water to clear the mouth. more Sugar-like temporal and/or Sugar-like flavor profile than As used herein, the term “carbohydrate” generally refers to a Sweetener composition comprising at least one natural and/ aldehyde or ketone compounds substituted with multiple or synthetic high-potency Sweetener, but without a Sweet taste 45 hydroxyl groups, of the general formula (CH2O), wherein n improving composition is provided. As used herein, the is 3-30, as well as their oligomers and polymers. The carbo phrases "sugar-like characteristic.” “sugar-like taste.” “sugar hydrates of the present invention can, in addition, be substi like Sweet,” “sugary, and "Sugar-like are synonymous. tuted or deoxygenated at one or more positions. Carbohy Sugar-like characteristics include any characteristic similar drates, as used herein, encompass unmodified carbohydrates, to that of Sucrose and include, but are not limited to, maximal 50 carbohydrate derivatives, substituted carbohydrates, and response, flavor profile, temporal profile, adaptation behav modified carbohydrates. As used herein, the phrases “carbo ior, mouthfeel, concentration/response function behavior, hydrate derivatives”, “substituted carbohydrate', and “modi tastant and flavor/sweet taste interactions, spatial pattern fied carbohydrates' are synonymous. Modified carbohydrate selectivity, and temperature effects. These characteristics are means any carbohydrate wherein at least one atom has been dimensions in which the taste of sucrose is different from the 55 added, removed, substituted, or combinations thereof. Thus, tastes of natural and synthetic high-potency Sweeteners. carbohydrate derivatives or substituted carbohydrates include Whether or not a characteristic is more sugar-like is deter Substituted and unsubstituted monosaccharides, disaccha mined by expert sensory panel assessments of Sugar and rides, oligosaccharides, and polysaccharides. The carbohy compositions comprising at least one natural and/or synthetic drate derivatives or substituted carbohydrates optionally can high-potency Sweetener, both with and without a Sweet taste 60 be deoxygenated at any corresponding C-position, and/or improving composition. Such assessments quantify similari Substituted with one or more moieties such as hydrogen, ties of the characteristics of compositions comprising at least halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, one natural and/or synthetic high-potency Sweetener, both carboxyl derivatives, alkylamino, dialkylamino, arylamino, with and without a Sweet taste improving composition, with alkoxy, aryloxy, nitro, cyano, Sulfo, mercapto, imino, Sulfo those comprising Sugar. Suitable procedures for determining 65 nyl, Sulfenyl, Sulfinyl, Sulfamoyl, carboalkoxy, carboxamido, whether a composition has a more Sugar-like taste are well phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, known in the art. thioether, oximino, hydrazino, carbamyl, phospho, phospho US 8,524,304 B2 17 18 nato, or any other viable functional group provided the car or alkaline earth metal salts thereof, or acid salts) also are bohydrate derivative or substituted carbohydrate functions to Suitable Sweet taste improving additives in embodiments of improve the Sweet taste of at least one natural and/or synthetic this invention. The amino acids may be natural or synthetic. high-potency Sweetener. The amino acids also may be modified. Modified amino acids Non-limiting examples of carbohydrates in embodiments refers to any amino acid wherein at least one atom has been of this invention include tagatose, trehalose, galactose, rham added, removed, Substituted, or combinations thereof (e.g., nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and N-alkyl amino acid, N-acyl amino acid, or N-methyl amino Y-cyclodextrin), maltodextrin (including resistant maltodex acid). Non-limiting examples of modified amino acids trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu include amino acid derivatives Such as trimethyl glycine, lose, fructose, threose, arabinose, Xylose, lyxose, allose, 10 N-methyl-glycine, and N-methyl-alanine. As used herein, altrose, mannose, idose, lactose, maltose, invert Sugar, isotre amino acids encompass both modified and unmodified amino halose, neotrehalose, palatinose or isomalitulose, erythrose, acids. As used herein, modified amino acid also may encom deoxyribose, gulose, idose, talose, eryth ulose, Xylulose, psi pass peptides and polypeptides (e.g., dipeptides, tripeptides, cose, turanose, cellobiose, amylopectin, glucosamine, man tetrapeptides, and pentapeptides) such as glutathione and nosamine, fucose, glucuronic acid, gluconic acid, glucono 15 L-alanyl-L-glutamine. lactone, abequose, galactosamine, beet oligosaccharides, Suitable Sweet taste improving polyamino acid additives isomalto-oligosaccharides (isomaltose, isomaltotriose, include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-C- panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo lysine or poly-L-e-lysine), poly-L-Omithine (e.g., poly-L-C- biose and the like), gentio-oligoscaccharides (gentiobiose, ornithine or poly-L-e-ornithine), poly-L-arginine, other poly gentiotriose, gentiotetraose and the like), Sorbose, nigero meric forms of amino acids, and salt forms thereof (e.g., oligosaccharides, palatinose oligosaccharides, fructooli magnesium, calcium, potassium, or sodium salts such as gosaccharides (kestose, nystose and the like), maltotetraol, L-glutamic acid mono Sodium salt). The Sweet taste improv maltotriol, malto-oligosaccharides (maltotriose, maltotet ing polyamino acid additives also may be in the D- or L raose, maltopentaose, maltohexaose, maltoheptaose and the configuration. Additionally, the polyamino acids may be Cl-, like), lactulose, melibiose, raffinose, rhamnose, ribose, 25 B-, y-, 6-, and e- isomers if appropriate. Combinations of the isomerized liquid Sugars such as high fructose corn/starch foregoing polyamino acids and their corresponding salts syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug (e.g., sodium, potassium, calcium, magnesium salts or other ars, soybean oligosaccharides, and glucose syrup. Addition alkali or alkaline earth metal salts thereof or acid salts) also ally, the carbohydrates as used herein may be in either the D are Suitable Sweet taste improving additives in embodiments or L- configuration. 30 of this invention. The polyamino acids described herein also The term “polyol', as used herein, refers to a molecule that may comprise co-polymers of different amino acids. The contains more than one hydroxyl group. A polyol may be a polyamino acids may be natural or synthetic. The polyamino diol, triol, or a tetraol which contain 2, 3, and 4 hydroxyl acids also may be modified, Such that at least one atom has groups, respectively. A polyol also may contain more than been added, removed, substituted, or combinations thereof four hydroxyl groups, such as a pentaol, hexaol, heptaol, or 35 (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As the like, which contain, 5, 6, or 7 hydroxyl groups, respec used herein, polyamino acids encompass both modified and tively. Additionally, a polyol also may be a Sugar alcohol, unmodified polyamino acids. In accordance with particular polyhydric alcohol, or polyalcohol which is a reduced form of embodiments, modified polyamino acids include, but are not carbohydrate, wherein the carbonyl group (aldehyde or limited to polyamino acids of various molecular weights ketone, reducing Sugar) has been reduced to a primary or 40 (MW), such as poly-L-O-lysine with a MW of 1,500, MW of secondary hydroxyl group. 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW Non-limiting examples of Sweet taste improving polyol of 300,000. additives in embodiments of this invention include erythritol, Suitable Sweet taste improving Sugar acid additives for use maltitol, mannitol, Sorbitol, lactitol, Xylitol, inositol, isomalt, in embodiments of this invention include, but are not limited propylene glycol, glycerol (glycerine), threitol, galactitol, 45 to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glu palatinose, reduced isomalto-oligosaccharides, reduced caric, galactaric, galacturonic, and their salts (e.g., Sodium, Xylo-oligosaccharides, reduced gentio-oligosaccharides, potassium, calcium, magnesium salts or other physiologi reduced maltose syrup, reduced glucose syrup, and Sugar cally acceptable salts), and combinations thereof. alcohols or any other carbohydrates capable of being reduced Suitable sweet taste improving nucleotide additives for use which do not adversely affect the taste of the at least one 50 in embodiments of this invention include, but are not limited natural and/or synthetic high-potency Sweetener or the orally to, inosine monophosphate (IMP), guanosine monophos ingestible composition. phate (“GMP), adenosine monophosphate (AMP), Suitable Sweet taste improving amino acid additives for use cytosine monophosphate (CMP), uracil monophosphate in embodiments of this invention include, but are not limited (UMP), inosine diphosphate, guanosine diphosphate, to, aspartic acid, arginine, glycine, glutamic acid, proline, 55 adenosine diphosphate, cytosine diphosphate, uracil diphos threonine, theanine, cysteine, cystine, alanine, Valine, phate, inosine triphosphate, guanosine triphosphate, adenos tyrosine, leucine, isoleucine, asparagine, serine, lysine, histi ine triphosphate, cytosine triphosphate, uracil triphosphate, dine, omithine, methionine, camitine, aminobutyric acid (al and their alkalioralkaline earth metal salts, and combinations pha-, beta-, or gamma-isomers), glutamine, hydroxyproline, thereof. The nucleotides described herein also may comprise taurine, norvaline, sarcosine, and their salt forms such as 60 nucleotide-related additives, such as nucleosides or nucleic Sodium or potassium salts or acid salts. The Sweet taste acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). improving amino acid additives also may be in the D- or L Suitable Sweet taste improving organic acid additives configuration and in the mono-, di-, or tri-form of the same or include any compound which comprises a —COOH moiety. different amino acids. Additionally, the amino acids may be Suitable Sweet taste improving organic acid additives for use Cl-, 3-, y-, 6-, and e- isomers if appropriate. Combinations of 65 in embodiments of this invention include, but are not limited the foregoing amino acids and their corresponding salts (e.g., to, C2-C30 carboxylic acids, substituted hydroxyl C1-C30 Sodium, potassium, calcium, magnesium salts or other alkali carboxylic acids, benzoic acid, Substituted benzoic acids (e.g. US 8,524,304 B2 19 20 2,4-dihydroxybenzoic acid), Substituted cinnamic acids, onic acid, starch, food hydrocolloid or crude extracts thereof hydroxyacids, substituted hydroxybenzoic acids, substituted (e.g., gum acacia Senegal (FibergumTM), gum acacia Seyal, cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric carageenan), poly-L-lysine (e.g., poly-L-C.-lysine or poly-L- acid, citric acid, gluconic acid, glucoheptonic acids, adipic e-lysine), poly-L-ornithine (e.g., poly-L-O-Omithine or poly acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of L-e-ornithine), polyarginine, polypropylene glycol, polyeth malic, fumaric, and tartaric acids), fumaric acid, maleic acid. ylene glycol, poly(ethylene glycol methyl ether), Succinic acid, chlorogenic acid, Salicylic acid, creatine, glu polyaspartic acid, polyglutamic acid, polyethyleneimine, alg cosamine hydrochloride, glucono delta lactone, caffeic acid, inic acid, Sodium alginate, propylene glycol alginate, sodium bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic hexametaphosphate (SHMP) and its salts, and sodium poly acid, polyglutamie acid, and their alkali or alkaline earth 10 ethyleneglycolalginate and other cationic and anionic poly metal salt derivatives thereof. In addition, the sweet taste CS. improving organic acid additives also may be in either the D Suitable sweet taste improving protein or protein hydroly or L- configuration. sate additives for use in embodiments of this invention Suitable Sweet taste improving organic acid salt additives include, but are not limited to, bovine serum albumin (BSA), include, but are not limited to, Sodium, calcium, potassium, 15 whey protein (including fractions or concentrates thereof and magnesium salts of all organic acids, such as salts of citric such as 90% instant whey protein isolate, 34% whey protein, acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., 50% hydrolyzed whey protein, and 80% whey protein con Sodium lactate), alginic acid (e.g., Sodium alginate), ascorbic centrate), soluble rice protein, soy protein, protein isolates, acid (e.g., sodium ascorbate), benzoic acid (e.g., Sodium ben protein hydrolysates, reaction products of protein hydroly Zoate or potassium benzoate), and adipic acid. The examples sates, glycoproteins, and/or proteoglycans containing amino of the Sweet taste improving organic acid salt additives acids (e.g., glycine, alanine, serine, threonine, asparagine, described optionally may be substituted with one or more of glutamine, arginine, Valine, isoleucine, leucine, norvaline, the following moiety selected from the group consisting of methionine, proline, tyrosine, hydroxyproline, and the like), hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., acyl, acyloxy, amino, amido, carboxyl derivatives, alky 25 hydrolyzed fish collagen), and collagen hydrolysates (e.g., lamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, porcine collagen hydrolysate). cyano, Sulfo, thiol, imine, Sulfonyl, Sulfenyl, Sulfinyl, Sul Suitable sweet taste improving surfactant additives for use famyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, in embodiments of this invention include, but are not limited phosphoryl, phosphino, thioester, thioether, anhydride, to, polysorbates (e.g., polyoxyethylene Sorbitan monooleate oXimino, hydrazino, carbamyl, phospho, phosphonato, and 30 (polysorbate 80), polysorbate 20, polysorbate 60), sodium any other viable functional group, provided the substituted dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl organic acid salt additive functions to improve the Sweet taste sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyri of the at least one natural and/or synthetic high-potency dinium chloride (hexadecylpyridinium chloride), hexadecyl SWeetener trimethylammonium bromide, Sodium cholate, carbamoyl, Suitable Sweet taste improving inorganic acid additives for 35 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 other emulsifiers, and the like. or alkaline earth metal salts thereof (e.g., inositol hexaphos 40 Suitable sweet taste improving flavonoid additives for use phate Mg/Ca). in embodiments of this invention generally are classified as Suitable sweet taste improving bitter compound additives flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or for use in embodiments of this invention include, but are not anthocyanidins. Non-limiting examples of flavonoid addi limited to, caffeine, quinine, urea, bitter orange oil, maringin, tives include catechins (e.g., green tea extracts such as quassia, and salts thereof. 45 PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 Suitable Sweet taste improving flavorant and flavoring (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., ingredient additives for use in embodiments of this invention enzyme modified rutin SanmelinTM AO (San-Ei Gen F.F.I., include, but are not limited to, Vanillin, Vanilla extract, mango Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin extract, cinnamon, citrus, coconut, ginger, viridiflorol, dihydrochalcone, and the like. almond, menthol (including menthol without mint), grape 50 Suitable sweet taste improving alcohol additives for use in skin extract, and grape seed extract. "Flavorant” and “flavor embodiments of this invention include, but are not limited to, ing ingredient” are synonymous, and include natural or Syn ethanol. thetic substances or combinations thereof. Flavorants also Suitable Sweet taste improving astringent compound addi include any other Substance which imparts flavor, and may tives include, but are not limited to, tannic acid, europium include natural or non-natural (synthetic) Substances which 55 chloride (EuCl), gadolinium chloride (GdCl), terbium chlo 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). vorants include DöChlerTM Natural Flavoring Sweetness Suitable Sweet taste improving vitamins include nicotina Enhancer K14323 (DöhlerTM., Darmstadt, Germany), Sym mide (Vitamin B3) and pyridoxal hydrochloride (Vitamin riseTM Natural Flavor Mask for Sweeteners 161453 and 60 B6). 164126 (Symrise, HolzmindenTM, Germany), Natural Advan The Sweet taste improving compositions also may com tageTM Bitterness Blockers 1, 2, 9 and 10 (Natural Advan prise other natural and/or synthetic high-potency Sweeteners. tageTM, Freehold, N.J., U.S.A.), and SucramaskTM (Creative For example, wherein the functional Sweetener composition Research Management, Stockton, Calif., U.S.A.). comprises at least one NHPS, the at least one sweet taste Suitable sweet taste improving polymer additives for use in 65 improving composition may comprise a synthetic high-po embodiments of this invention include, but are not limited to, tency Sweetener, non-limiting examples of which include chitosan, pectin, pectic, pectinic, polyuronic, polygalactur Sucralose, potassium acesulfame, aspartame, alitame, sac US 8,524,304 B2 21 22 charin, neohesperidin dihydrochalcone, cyclamate, neotame, 2. at least one natural and/or synthetic high-potency Sweet N-N-3-(3-hydroxy-4-methoxyphenyl)propyl-L-C.-aspar ener and at least one polyol; tyl-L-phenylalanine 1-methyl ester, N-N-3-(3-hydroxy-4- 3. at least one natural and/or synthetic high-potency Sweet methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L-phenyla ener and at least one amino acid; lanine 1-methyl ester, N-N-3-(3-methoxy-4- 4. at least one natural and/or synthetic high-potency Sweet hydroxyphenyl)propyl -L-C.-aspartyl-L-phenylalanine ener and at least one other Sweet taste improving addi 1-methyl ester, salts thereof, and the like. tive; The Sweet taste improving compositions also may be in salt 5. at least one natural and/or synthetic high-potency Sweet form which may be obtained using standard procedures well ener, at least one carbohydrate, at least one polyol, at 10 least one amino acid, and at least one other Sweet taste known in the art. The term "salt” also refers to complexes that improving additive; retain the desired chemical activity of the Sweet taste improv 6. at least one natural and/or synthetic high-potency Sweet ing compositions of the present invention and are safe for ener, at least one carbohydrate, and at least one polyol; human or animal consumption in a generally acceptable 7. at least one natural and/or synthetic high-potency Sweet range. Alkali metal (for example, sodium or potassium) or 15 ener, at least one carbohydrate, and at least one amino alkaline earth metal (for example, calcium or magnesium) acid; salts also can be made. Salts also may include combinations 8. at least one natural and/or synthetic high-potency Sweet of alkali and alkaline earth metals. Non-limiting examples of ener, at least one carbohydrate, and at least one other Such salts are (a) acid addition salts formed with inorganic Sweet taste improving additive; acids and salts formed with organic acids; (b) base addition 9. at least one natural and/or synthetic high-potency Sweet salts formed with metal cations such as calcium, bismuth, ener, at least one polyol, and at least one amino acid; barium, magnesium, aluminum, copper, cobalt, nickel, cad 10. at least one natural and/or synthetic high-potency mium, sodium, potassium, and the like, or with a cation Sweetener, at least one polyol, and at least one other formed from ammonia, N,N-dibenzylethylenediamine, Sweet taste improving additive; D-glucosamine, tetraethylammonium, or ethylenediamine; 25 11. at least one natural and/or synthetic high-potency or (c) combinations of (a) and (b). Thus, any salt forms which Sweetener, at least one amino acid, and at least one other may be derived from the Sweet taste improving compositions Sweet taste improving additive; may be used with the embodiments of the present invention as 12. at least one natural and/or synthetic high-potency long as the salts of the Sweet taste improving additives do not Sweetener, at least one carbohydrate, at least one polyol. adversely affect the taste of the at least one natural and/or 30 and at least one amino acid; synthetic high-potency Sweeteners or the orally ingestible 13. at least one natural and/or synthetic high-potency compositions comprising the at least one natural and/or syn Sweetener, at least one carbohydrate, at least one polyol, thetic high-potency sweetener. The salt forms of the additives and at least one other Sweet taste improving additive; can be added to the natural and/or synthetic Sweetener com 14. at least one natural and/or synthetic high-potency position in the same amounts as their acid or base forms. 35 Sweetener, at least one polyol, at least one amino acid, In particular embodiments, Suitable Sweet taste improving and at least one other Sweet taste improving additive; inorganic salts useful as Sweet taste improving additives and include, but are not limited to, sodium chloride, potassium 15. at least one natural and/or synthetic high-potency chloride, Sodium sulfate, potassium citrate, europium chlo Sweetener, at least one carbohydrate, at least one amino ride (EuCl), gadolinium chloride (GdCl), terbium chloride 40 acid, and at least one other Sweet taste improving addi (TbCl), magnesium sulfate, alum, magnesium chloride, tive. mono-, di-, tri-basic sodium or potassium salts of phosphoric These fifteen major combinations further may be broken acid (e.g., inorganic phosphates), salts of hydrochloric acid down into further combinations in order to improve the over (e.g., inorganic chlorides), Sodium carbonate, sodium bisul all taste of the natural and/or synthetic high-potency Sweet fate, and Sodium bicarbonate. Furthermore, in particular 45 ener or the orally ingestible compositions comprising the embodiments, Suitable organic salts useful as Sweet taste natural and/or synthetic high-potency Sweetener. improving additives include, but are not limited to, choline As explained above, the Sweet taste improving composi chloride, alginic acid sodium salt (sodium alginate), gluco tion is selected from the group consisting of polyols, carbo heptonic acid sodium salt, gluconic acid sodium salt (sodium hydrates, amino acids, other Sweet taste improving additives, gluconate), gluconic acid potassium salt (potassium glucon 50 and combinations thereof The other sweet taste improving ate), guanidine HCl, glucosamine HCl, amiloride HCl, mono additives useful in embodiments of this invention are Sodium glutamate (MSG), adenosine monophosphate salt, described hereinabove. In one embodiment, a single Sweet magnesium gluconate, potassium tartrate (monohydrate), taste improving composition may be used with a single natu and sodium tartrate (dihydrate). ral or synthetic high-potency Sweetener and at least one func It has been discovered that combinations of at least one 55 tional ingredient. In another embodiment of the present natural and/or synthetic high-potency Sweetener and at least invention, a single Sweet taste improving composition may be one Sweet taste improving composition improve the temporal used with one or more natural and/or synthetic high-potency profile and/or flavor profile, including the osmotic taste, to be Sweeteners and at least one functional ingredient. In yet more sugar-like. One of ordinary skill in the art, with the another embodiment, one or more Sweet taste improving teachings of the present invention, may arrive at all the pos 60 compositions may be used with a single natural or synthetic sible combinations of natural and/or synthetic high-potency high-potency Sweetener and at least one functional ingredi Sweeteners and Sweet taste improving compositions. For ent. In a further embodiment, there may be a plurality of sweet example, non-limiting combinations of the natural and/or taste improving compositions used in combination with one synthetic high-potency Sweetener and Sweet taste improving or more natural and/or synthetic high-potency Sweeteners and compositions include. 65 at least one functional ingredient. Thus, non-limiting 1. at least one natural and/or synthetic high-potency Sweet examples of Sweet taste improving composition combina ener and at least one carbohydrate; tions for embodiments of this invention include: US 8,524,304 B2 23 24 i.at least one polyol, at least one carbohydrate, at least one 22. at least one polyol, at least one carbohydrate, and at amino acid, and at least one other Sweet taste improving least one inorganic acid, and at least one other Sweet additive; taste improving additive; ii. at least one polyol, at least one carbohydrate, and at least 23. at least one polyol, at least one carbohydrate, and at one other Sweet taste improving additive; least one bitter compound, and at least one other Sweet iii. at least one polyol and at least one other Sweet taste taste improving additive; improving additive; 24. at least one polyol, at least one carbohydrate, and at iv. at least one polyol and at least one carbohydrate; least one flavorant or flavoring ingredient, and at least V. at least one carbohydrate and at least one other Sweet one other Sweet taste improving additive; taste improving additive; 10 25. at least one polyol, at least one carbohydrate, and at vi. at least one polyol and at least one amino acid; least one polymer, and at least one other Sweet taste vii. at least one carbohydrate and at least one amino acid; improving additive; viii. at least one amino acid and at least one other Sweet 26. at least one polyol, at least one carbohydrate, and at taste improving additive. 15 least one protein or protein hydrolysate, and at least one Other Sweet taste improving composition combinations in other Sweet taste improving additive; accordance with embodiments of this invention include: 27. at least one polyol, at least one carbohydrate, and at 1. at least one polyol, at least one carbohydrate, and at least least one Surfactant, and at least one other Sweet taste one amino acid; improving additive; 2. at least one polyol, at least one carbohydrate, and at least 28. at least one polyol, at least one carbohydrate, and at one polyamino acid; least one flavonoid, and at least one other Sweet taste 3. at least one polyol, at least one carbohydrate, and at least improving additive; one Sugar acid: 29. at least one polyol, at least one carbohydrate, and at 4. at least one polyol, at least one carbohydrate, and at least least one alcohol, and at least one other Sweet taste one nucleotide; 25 improving additive; 5. at least one polyol, at least one carbohydrate, and at least 30. at least one polyol, at least one carbohydrate, at least one organic acid; one amino acid, and at least one polyamino acid; 6. at least one polyol, at least one carbohydrate, and at least 31. at least one polyol, at least one carbohydrate, at least one inorganic acid; one amino acid, at least one polyamino acid, and at least 30 one Sugar acid: 7. at least one polyol, at least one carbohydrate, and at least 32. at least one polyol, at least one carbohydrate, at least one bitter compound; one amino acid, at least one polyamino acid, at least one 8. at least one polyol, at least one carbohydrate, and at least Sugar acid, and at least one nucleotide; one flavorant or flavoring ingredient; 33. at least one polyol, at least one carbohydrate, at least 9. at least one polyol, at least one carbohydrate, and at least 35 one amino acid, at least one polyamino acid, at least one one polymer; Sugar acid, at least one nucleotide, and at least one 10. at least one polyol, at least one carbohydrate, and at organic acid: least one protein or protein hydrolysate or protein or 34. at least one polyol, at least one carbohydrate, at least protein hydrolysate with low molecular weight amino one amino acid, at least one polyamino acid, at least one acid; 40 Sugar acid, at least one nucleotide, at least one organic 11. at least one polyol, at least one carbohydrate, and at acid, and at least one inorganic acid; least one surfactant; 35. at least one polyol, at least one carbohydrate, at least 12. at least one polyol, at least one carbohydrate, and at one amino acid, at least one polyamino acid, at least one least one flavonoid; Sugar acid, at least one nucleotide, at least one organic 13. at least one polyol, at least one carbohydrate, and at 45 acid, at least one inorganic acid, and at least one bitter least one alcohol; compound; 14. at least one polyol, at least one carbohydrate, and at 36. at least one polyol, at least one carbohydrate, at least least one emulsifier; one amino acid, at least one polyamino acid, at least one 15. at least one polyol, at least one carbohydrate, and at Sugar acid, at least one nucleotide, at least one organic least one inorganic salt, 50 acid, at least one inorganic acid, at least one bitter com 16. at least one polyol, at least one carbohydrate, and at pound, and at least one polymer; least one organic salt, 37. at least one polyol, at least one carbohydrate, at least 17. at least one polyol, at least one carbohydrate, and at one amino acid, at least one polyamino acid, at least one least one amino acid, and at least one other Sweet taste Sugar acid, at least one nucleotide, at least one organic improving additive; 55 acid, at least one inorganic acid, at least one bitter com 18. at least one polyol, at least one carbohydrate, and at pound, at least one polymer, and at least one protein or least one polyamino acid, and at least one other Sweet protein hydrolysate; taste improving additive; 38. at least one polyol, at least one carbohydrate, at least 19. at least one polyol, at least one carbohydrate, and at one amino acid, at least one polyamino acid, at least one least one Sugar acid, and at least one other Sweet taste 60 Sugar acid, at least one nucleotide, at least one organic improving additive; acid, at least one inorganic acid, at least one bitter com 20. at least one polyol, at least one carbohydrate, and at pound, at least one polymer, at least one protein or least one nucleotide, and at least one other Sweet taste protein hydrolysate, and at least one surfactant; improving additive; 39. at least one polyol, at least one carbohydrate, at least 21. at least one polyol, at least one carbohydrate, and at 65 one amino acid, at least one polyamino acid, at least one least one organic acid, and at least one other Sweet taste Sugar acid, at least one nucleotide, at least one organic improving additive; acid, at least one inorganic acid, at least one bitter com US 8,524,304 B2 25 26 pound, at least one polymer, at least one protein or 68. at least one polyol, at least one carbohydrate, at least protein hydrolysate, at least one surfactant, and at least one Sugar acid, and at least one flavonoid; one flavonoid; 69. at least one polyol, at least one carbohydrate, at least 40. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one alcohol; one amino acid, at least one polyamino acid, at least one 70. at least one polyol, at least one carbohydrate, at least Sugar acid, at least one nucleotide, at least one organic one nucleotide, and at least one organic acid; acid, at least one inorganic acid, at least one bitter com 71. at least one polyol, at least one carbohydrate, at least pound, at least one polymer, at least one protein or one nucleotide, and at least one inorganic acid; protein hydrolysate, at least one surfactant, at least one 72. at least one polyol, at least one carbohydrate, at least flavonoid, and at least one alcohol; 10 one nucleotide, and at least one bitter compound; 41. at least one polyol, at least one carbohydrate, at least 73. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one Sugar acid; one nucleotide, and at least one polymer; 42. at least one polyol, at least one carbohydrate, at least 74. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide; one nucleotide, and at least one protein or protein 43. at least one polyol, at least one carbohydrate, at least 15 hydrolysate; one amino acid, and at least one organic acid; 75. at least one polyol, at least one carbohydrate, at least 44. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one Surfactant; one amino acid, and at least one inorganic acid; 76. at least one polyol, at least one carbohydrate, at least 45. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid; one amino acid, and at least one bitter compound; 77. at least one polyol, at least one carbohydrate, at least 46. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol; one amino acid, and at least one polymer; 78. at least one polyol, at least one carbohydrate, at least 47. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid; one amino acid, and at least one protein or protein 79. at least one polyol, at least one carbohydrate, at least hydrolysate; 25 one organic acid, and at least one bitter compound; 48. at least one polyol, at least one carbohydrate, at least 80. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant; one organic acid, and at least one polymer; 49. at least one polyol, at least one carbohydrate, at least 81. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid; one organic acid, and at least one protein or protein 50. at least one polyol, at least one carbohydrate, at least 30 hydrolysate; one amino acid, and at least one alcohol; 82. at least one polyol, at least one carbohydrate, at least 51. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant; one polyamino acid, and at least one Sugar acid; 83. at least one polyol, at least one carbohydrate, at least 52. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid; one polyamino acid, and at least one nucleotide; 35 84. at least one polyol, at least one carbohydrate, at least 53. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol; one polyamino acid, and at least one organic acid; 85. at least one polyol, at least one carbohydrate, at least 54. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter compound; one polyamino acid, and at least one inorganic acid; 86. at least one polyol, at least one carbohydrate, at least 55. at least one polyol, at least one carbohydrate, at least 40 one inorganic acid, and at least one polymer; one polyamino acid, and at least one bitter compound; 87. at least one polyol, at least one carbohydrate, at least 56. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one protein or protein one polyamino acid, and at least one polymer; hydrolysate; 57. at least one polyol, at least one carbohydrate, at least 88. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein 45 one inorganic acid, and at least one surfactant; hydrolysate; 89. at least one polyol, at least one carbohydrate, at least 58. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid; one polyamino acid, and at least one Surfactant; 90. at least one polyol, at least one carbohydrate, at least 59. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol; one polyamino acid, and at least one flavonoid; 50 91. at least one polyol, at least one carbohydrate, at least 60. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer; one polyamino acid, and at least one alcohol; 92. at least one polyol, at least one carbohydrate, at least 61. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein one Sugar acid, and at least one nucleotide; hydrolysate; 62. at least one polyol, at least one carbohydrate, at least 55 93. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one organic acid; one bitter compound, and at least one surfactant; 63. at least one polyol, at least one carbohydrate, at least 94. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one inorganic acid; one bitter compound, and at least one flavonoid; 64. at least one polyol, at least one carbohydrate, at least 95. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one bitter compound; 60 one bitter compound, and at least one alcohol; 65. at least one polyol, at least one carbohydrate, at least 96. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one polymer; one polymer, and at least one protein or protein hydroly 66. at least one polyol, at least one carbohydrate, at least Sate; one Sugar acid, and at least one protein or protein 97. at least one polyol, at least one carbohydrate, at least hydrolysate; 65 one polymer, and at least one surfactant; 67. at least one polyol, at least one carbohydrate, at least 98. at least one polyol, at least one carbohydrate, at least one Sugar acid, and at least one Surfactant; one polymer, and at least one flavonoid; US 8,524,304 B2 27 28 99. at least one polyol, at least one carbohydrate, at least 32. at least one polyol, at least one amino acid, at least one one polymer, and at least one alcohol; polyamino acid, and at least one Sugar acid; 100. at least one polyol, at least one carbohydrate, at least 33. at least one polyol, at least one amino acid, at least one one protein or protein hydrolysate, and at least one Sur polyamino acid, at least one Sugar acid, and at least one factant; nucleotide; 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; 10 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 15 nucleotide, at least one organic acid, at least one inor accordance with embodiments of this invention include: ganic acid, and at least one bitter compound; 1. at least one polyol and at least one amino acid; 37. at least one polyol, at least one amino acid, at least one ... at least one polyol and at least one polyamino acid; polyamino acid, at least one Sugar acid, at least one ... at least one polyol and at least one Sugar acid; nucleotide, at least one organic acid, at least one inor ... at least one polyol and at least one nucleotide; ganic acid, at least one bitter compound, and at least one ... at least one polyol and at least one organic acid; polymer, ... at least one polyol and at least one inorganic acid; 38. at least one polyol, at least one amino acid, at least one ... at least one polyol and at least one bitter compound; polyamino acid, at least one Sugar acid, at least one ... at least one polyol and at least one flavorant or flavoring nueleotide, at least one organic acid, at least one inor ingredient; 25 ganic acid, at least one bitter compound, at least one 9. at least one polyol and at least one polymer; polymer, and at least one protein or protein hydrolysate; 10. at least one polyol and at least one protein or protein 39. at least one polyol, at least one amino acid, at least one hydrolysate; polyamino acid, at least one Sugar acid, at least one 11. at least one polyol and at least one surfactant; nucleotide, at least one organic acid, at least one inor 12. at least one polyol and at least one flavonoid; 30 ganic acid, at least one bitter compound, at least one 13. at least one polyol and at least one alcohol; polymer, at least one protein or protein hydrolysate, and 14. at least one polyol and at least one emulsifier; at least one surfactant; 15. at least one polyol and at least one inorganic salt; 40. at least one polyol, at least one amino acid, at least one 16. at least one polyol and at least one organic salt; polyamino acid, at least one Sugar acid, at least one 17. at least one polyol and at least one protein or protein 35 nucleotide, at least one organic acid, at least one inor hydrolysate or mixture of low molecular weight amino ganic acid, at least one bitter compound, at least one acids; polymer, at least one protein or protein hydrolysate, at 18. at least one polyol, at least one amino acid, and at least least one surfactant, and at least one flavonoid; one other Sweet taste improving additive; 41. at least one polyol, at least one amino acid, at least one 19. at least one polyol, at least one polyamino acid, and at 40 polyamino acid, at least one Sugar acid, at least one least one other Sweet taste improving additive; nucleotide, at least one organic acid, at least one inor 20. at least one polyol, at least one Sugar acid, and at least ganic acid, at least one bitter compound, at least one one other Sweet taste improving additive; polymer, at least one protein or protein hydrolysate, at 21. at least one polyol, at least one nucleotide, and at least least one Surfactant, at least one flavonoid, and at least one other Sweet taste improving additive; 45 one alcohol; 22. at least one polyol, at least one organic acid, and at least 42. at least one polyol, at least one amino acid, and at least one other Sweet taste improving additive; one Sugar acid: 23. at least one polyol, at least one inorganic acid, and at 43. at least one polyol, at least one amino acid, and at least least one other Sweet taste improving additive; one nucleotide; 24. at least one polyol, at least one bitter compound, and at 50 44. at least one polyol, at least one amino acid, and at least least one other Sweet taste improving additive; one organic acid; 25. at least one polyol, at least one flavorant or flavoring 45. at least one polyol, at least one amino acid, and at least ingredient, and at least one other Sweet taste improving one inorganic acid; additive; 46. at least one polyol, at least one amino acid, and at least 26. at least one polyol, at least one polymer, and at least one 55 one bitter compound; other Sweet taste improving additive; 47. at least one polyol, at least one amino acid, and at least 27. at least one polyol, at least one protein or protein one polymer; hydrolysate, and at least one other Sweet taste improving 48. at least one polyol, at least one amino acid, and at least additive; one protein or protein hydrolysate; 28. at least one polyol, at least one Surfactant, and at least 60 49. at least one polyol, at least one amino acid, and at least one other Sweet taste improving additive; one surfactant; 29. at least one polyol, at least one flavonoid, and at least 50. at least one polyol, at least one amino acid, and at least one other Sweet taste improving additive; one flavonoid; 30. at least one polyol, at least one alcohol, and at least one 51. at least one polyol, at least one amino acid, and at least other Sweet taste improving additive; 65 one alcohol; 31. at least one polyol, at least one amino acid, and at least 52. at least one polyol, at least one polyamino acid, and at one polyamino acid; least one Sugar acid; US 8,524,304 B2 29 30 53. at least one polyol, at least one polyamino acid, and at 86. at least one polyol, at least one organic acid, and at least least one nucleotide; one flavonoid; 54. at least one polyol, at least one polyamino acid, and at 87. at least one polyol, at least one organic acid, and at least least one organic acid; one alcohol; 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 10 least one protein or protein hydrolysate; least one inorganic salt; 91. at least one polyol, at least one inorganic acid, and at 58. at least one polyol, at least one polyamino acid, and at least one surfactant; least one bitter compound; 92. at least one polyol, at least one inorganic acid, and at 59. at least one polyol, at least one polyamino acid, and at least one flavonoid; least one polymer; 15 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; 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; 25 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; 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 30 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 one alcohol; one protein or protein hydrolysate; 35 103. 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; 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 40 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 one alcohol; one inorganic acid; 45 108. 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; 110. at least one Sweet taste improving additive and man 77. at least one polyol, at least one nucleotide, and at least 50 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 tol; one flavonoid; 55 113. 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; pylene glycol; 82. at least one polyol, at least one organic acid, and at least 60 116. 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 palati one polymer; nose; 84. at least one polyol, at least one organic acid, and at least 118. at least one Sweet taste improving additive and one protein or protein hydrolysate; 65 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; US 8,524,304 B2 31 32 120. at least one Sweet taste improving additive and 29. at least one polyol and galactose; reduced gentio-oligosaccharides; 30. at least one polyol and beet oligosaccharides; 121. at least one Sweet taste improving additive and 31. at least one polyol and isomalto-oligosaccharides; reduced maltose syrup; 32. at least one polyol and isomaltose; 122. at least one Sweet taste improving additive and 5 33. at least one polyol and isomaltotriose; reduced glucose syrup; 34. at least one polyol and panose; 123. at least one sweet taste improving additive, erythritol, 35. at least one polyol and Xylo-oligosaccharides; and at least one other polyol; 36. at least one polyol and Xylotriose; 124. at least one Sweet taste improving additive, maltitol, 37. at least one polyol and xylobiose; and at least one other polyol; 10 38. at least one polyol and gentio-oligoscaccharides; 125. at least one Sweet taste improving additive, mannitol, 39. at least one polyol and gentiobiose; and at least one other polyol; 40. at least one polyol and gentiotriose; 126. at least one Sweet taste improving additive, Sorbitol, 41. at least one polyol and gentiotetraose; and at least one other polyol; 42. at least one polyol and Sorbose; 127. at least one Sweet taste improving additive, lactitol, 15 43. at least one polyol and nigero-oligosaccharides; and at least one other polyol; 44. at least one polyol and palatinose oligosaccharides; 128. at least one Sweet taste improving additive, Xylitol, 45. at least one polyol and fucose: and at least one other polyol; 46. at least one polyol and fructooligosaccharides; 129. at least one Sweet taste improving additive, isomalt, 47. at least one polyol and kestose; and at least one other polyol; 48. at least one polyol and nystose; 130. at least one Sweet taste improving additive, propylene 49. at least one polyol and maltotetraol; glycol, and at least one other polyol; 50. at least one polyol and maltotriol: 131. at least one Sweet taste improving additive, glycerol, 51. at least one polyol and malto-oligosaccharides; and at least one other polyol; 52. at least one polyol and maltotriose; 132. at least one Sweet taste improving additive, palatinose, 25 53. at least one polyol and maltotetraose; and at least one other polyol; 54. at least one polyol and maltopentaose; 133. at least one sweet taste improving additive, reduced 55. at least one polyol and maltohexaose; isomalto-oligosaccharides, and at least one other polyol; 56. at least one polyol and maltoheptaose; 134. at least one Sweet taste improving additive, reduced 57. at least one polyol and lactulose; Xylo-oligosaccharides, and at least one other polyol; 30 58. at least one polyol and melibiose; 135. at least one sweet taste improving additive, reduced 59. at least one polyol and raffinose; gentio-oligosaccharides, and at least one other polyol; 60. at least one polyol and rhamnose; 136. at least one Sweet taste improving additive, reduced 61. at least one polyol and ribose; maltose syrup, and at least one other polyol; and 62. at least one polyol and isomerized liquid Sugars; 137. at least one sweet taste improving additive, reduced 35 63. at least one polyol and high fructose corn Syrup (e.g. glucose syrup, and at least one other polyol. HFCS55, HFCS42, or HFCS90) or starch syrup; Other Sweet taste improving composition combinations in 64. at least one polyol and coupling Sugars; accordance with embodiments of this invention include: 65. at least one polyol and Soybean oligosaccharides; ... at least one polyol and tagatose; 66. at least one polyol and glucose syrup; ... at least one polyol and trehalose; 40 67. at least one polyol, tagatose, and at least one other ... at least one polyol and galactose; carbohydrate; ... at least one polyol and rhamnose; 68. at least one polyol, trehalose, and at least one other ... at least one polyol and dextrin; carbohydrate; ... at least one polyol and cyclodextrin; 69. at least one polyol, galactose, and at least one other ... at least one polyol and C-cyclodextrin, B-cyclodextrin, 45 carbohydrate; or Y-cyclodextrin; 70. at least one polyol, rhamnose, and at least one other 8. at least one polyol and maltodextrin; carbohydrate; 9. at least one polyol and dextran; 71. at least one polyol, dextrin, and at least one other 10. at least one polyol and Sucrose; carbohydrate; 11. at least one polyol and glucose: 50 72. at least one polyol, cyclodextrin, and at least one other 12. at least one polyol and fructose; carbohydrate; 13. at least one polyol and threose; 73. at least one polyol, B-cyclodextrin, and at least one 14. at least one polyol and arabinose; other carbohydrate; 15. at least one polyol and Xylose; 74. at least one polyol, maltodextrin, and at least one other 16. at least one polyol and lyxose; 55 carbohydrate; 17. at least one polyol and allose; 75. at least one polyol, dextran, and at least one other 18. at least one polyol and altrose; carbohydrate; 19. at least one polyol and mannose; 76. at least one polyol. Sucrose, and at least one other 20. at least one polyol and idose; carbohydrate; 21. at least one polyol and talose; 60 77. at least one polyol, glucose, and at least one other 22. at least one polyol and lactose; carbohydrate; 23, at least one polyol and maltose; 78. at least one polyol, fructose, and at least one other 24. at least one polyol and invert Sugar, carbohydrate; 25. at least one polyol and trehalose; 79. at least one polyol, threose, and at least one other 26. at least one polyol and isotrehalose; 65 carbohydrate; 27. at least one polyol and neotrehalose; 80. at least one polyol, arabinose, and at least one other 28. at least one polyol and palatinose; carbohydrate; US 8,524,304 B2 33 34 81. at least one polyol. Xylose, and at least one other car 114. at least one polyol, nystose, and at least one other bohydrate; carbohydrate; 82. at least one polyol, lyxose, and at least one other car 115. at least one polyol, maltotetraol, and at least one other bohydrate; carbohydrate; 83. at least one polyol, allose, and at least one other carbo 116. at least one polyol, maltotriol, and at least one other hydrate; carbohydrate; 84. at least one polyol, altrose, and at least one other car 117. at least one polyol, malto-oligosaccharides, and at bohydrate; least one other carbohydrate; 85. at least one polyol, mannose, and at least one other 118. at least one polyol, maltotriose, and at least one other carbohydrate; 10 carbohydrate; 119. at least one polyol, maltotetraose, and at least one 86. at least one polyol, idose, and at least one other carbo other carbohydrate; hydrate; 120. at least one polyol, maltopentaose, and at least one 87. at least one polyol, talose, and at least one other carbo hydrate; other carbohydrate; 15 121. at least one polyol, maltohexaose, and at least one 88. at least one polyol, lactose, and at least one other other carbohydrate; carbohydrate; 122. at least one polyol, maltoheptaose, and at least one 89. at least one polyol, maltose, and at least one other other carbohydrate; carbohydrate; 123. at least one polyol, lactulose, and at least one other 90. at least one polyol, invert Sugar, and at least one other carbohydrate; carbohydrate; 124. at least one polyol, melibiose, and at least one other 91. at least one polyol, trehalose, and at least one other carbohydrate; carbohydrate; 125. at least one polyol, raffinose, and at least one other 92. at least one polyol, isotrehalose, and at least one other carbohydrate; carbohydrate; 25 126. at least one polyol, rhamnose, and at least one other 93. at least one polyol, neotrehalose, and at least one other carbohydrate; carbohydrate; 127. at least one polyol, ribose, and at least one other 94. at least one polyol, palatinose, and at least one other carbohydrate; carbohydrate; 128. at least one polyol, isomerized liquid Sugars, and at 95. at least one polyol, galactose, and at least one other 30 least one other carbohydrate; carbohydrate; 129. at least one polyol, high fructose corn syrup (e.g. 96. at least one polyol, beet oligosaccharides, and at least HFCS55, HFCS42, or HFCS90) or starch syrup, and at one other carbohydrate; least one other carbohydrate; 97. at least one polyol, isomalto-oligosaccharides, and at 130. at least one polyol, coupling Sugars, and at least one least one other carbohydrate; 35 other carbohydrate; 98. at least one polyol, isomaltose, and at least one other 131. at least one polyol, Soybean oligosaccharides, and at carbohydrate; least one other carbohydrate; 99. at least one polyol, isomaltotriose, and at least one other 132. at least one polyol, glucose syrup, and at least one carbohydrate; other carbohydrate; 100. at least one polyol, panose, and at least one other 40 133. at least one carbohydrate and erythritol; carbohydrate; 134. at least one carbohydrate and maltitol; 101. at least one polyol. Xylo-oligosaccharides, and at least 135. at least one carbohydrate and mannitol; one other carbohydrate; 136. at least one carbohydrate and sorbitol; 102. at least one polyol. Xylotriose, and at least one other 137. at least one carbohydrate and lactitol; carbohydrate; 45 138. at least one carbohydrate and xylitol; 103. at least one polyol, xylobiose, and at least one other 139. at least one carbohydrate and isomalt; carbohydrate; 140. at least one carbohydrate and propylene glycol; 104. at least one polyol, gentio-oligoscaccharides, and at 141. at least one carbohydrate and glycerol; least one other carbohydrate; 142. at least one carbohydrate and palatinose; 105. at least one polyol, gentiobiose, and at least one other 50 143. at least one carbohydrate and reduced isomalto-oli carbohydrate; gosaccharides: 106. at least one polyol, gentiotriose, and at least one other 144. at least one carbohydrate and reduced Xylo-oligosac carbohydrate; charides; 107. at least one polyol, gentiotetraose, and at least one 145. at least one carbohydrate and reduced gentio-oli other carbohydrate; 55 gosaccharides: 108. at least one polyol, Sorbose, and at least one other 146. at least one carbohydrate and reduced maltose syrup; carbohydrate; 147. at least one carbohydrate and reduced glucose syrup; 109. at least one polyol, nigero-oligosaccharides, and at 148. at least one carbohydrate, erythritol, and at least one least one other carbohydrate; other polyol; 110. at least one polyol, palatinose oligosaccharides, and at 60 149. at least one carbohydrate, maltitol, and at least one least one other carbohydrate; other polyol; 111. at least one polyol, fucose, and at least one other 150. at least one carbohydrate, mannitol, and at least one carbohydrate; other polyol; 112. at least one polyol, fructooligosaccharides, and at 151. at least one carbohydrate, sorbitol, and at least one least one other carbohydrate; 65 other polyol; 113. at least one polyol, kestose, and at least one other 152. at least one carbohydrate, lactitol, and at least one carbohydrate; other polyol; US 8,524,304 B2 35 36 153. at least one carbohydrate, xylitol, and at least one 27. at least one carbohydrate, at least one surfactant, and at other polyol; least one other Sweet taste improving additive; 154. at least one carbohydrate, isomalt, and at least one 28. at least one carbohydrate, at least one flavonoid, and at other polyol; least one other Sweet taste improving additive; 155. at least one carbohydrate, propylene glycol, and at 29. at least one carbohydrate, at least one alcohol, and at least one other polyol; least one other Sweet taste improving additive; 156. at least one carbohydrate, glycerol, and at least one 30. at least one carbohydrate, at least one amino acid, and other polyol; at least one polyamino acid; 157. at least one carbohydrate, palatinose, and at least one 31. at least one carbohydrate, at least one amino acid, at 10 least one polyamino acid, and at least one Sugar acid; other polyol; 32. at least one carbohydrate, at least one amino acid, at 158. at least one carbohydrate, reduced isomalto-oligosac least one polyamino acid, at least one Sugar acid, and at charides, and at least one other polyol; least one nucleotide; 159. at least one carbohydrate, reduced Xylo-oligosaccha 33. at least one carbohydrate, at least one amino acid, at rides, and at least one other polyol; 15 least one polyamino acid, at least one Sugar acid, at least 160. at least one carbohydrate, reduced gentio-oligosac one nucleotide, and at least one organic acid; charides, and at least one other polyol; 34. at least one carbohydrate, at least one amino acid, at 161. at least one carbohydrate, reduced maltose syrup, and least one polyamino acid, at least one Sugar acid, at least at least one other polyol; and one nucleotide, at least one organic acid, and at least one 162. at least one carbohydrate, reduced glucose syrup, and 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 25 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; 30 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; 35 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 bitter 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; 40 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; 45 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 50 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; 55 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 60 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 65 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; US 8,524,304 B2 37 38 48. at least one carbohydrate, at least one amino acid, and 81. at least one carbohydrate, at least one organic acid, and at least one Surfactant; at least one protein or protein hydrolysate; 49. at least one carbohydrate, at least one amino acid, and 82. at least one carbohydrate, at least one organic acid, and at least one flavonoid; at least one surfactant; 50. at least one carbohydrate, at least one amino acid, and 5 83. at least one carbohydrate, at least one organic acid, and at least one alcohol; at least one flavonoid; 51. at least one carbohydrate, at least one polyamino acid, 84. at least one carbohydrate, at least one organic acid, and and at least one Sugar acid; at least one alcohol; 52. at least one carbohydrate, at least one polyamino acid, 85. at least one carbohydrate, at least one inorganic acid, and at least one nucleotide; 10 and at least one bitter compound; 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; 15 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, and at least one protein or protein hydrolysate; and at least one alcohol; 58. at least one carbohydrate, at least one polyamino acid, 91. at least one carbohydrate, at least one bitter compound, and at least one surfactant; and at least one polymer; 59. at least one carbohydrate, at least one polyamino acid, 92. at least one carbohydrate, at least one bitter compound, and at least one flavonoid; 25 and at least one protein or protein hydrolysate; 60. at least one carbohydrate, at least one polyamino acid, 93. at least one carbohydrate, at least one bitter compound, and at least one alcohol; and at least one Surfactant; 61. at least one carbohydrate, at least one Sugar acid, and at 94. at least one carbohydrate, at least one bitter compound, least one nucleotide; and at least one flavonoid; 62. at least one carbohydrate, at least one Sugar acid, and at 30 95. at least one carbohydrate, at least one bitter compound, least one organic acid; and at least one alcohol; 63. at least one carbohydrate, at least one sugar acid, and at 96. at least one carbohydrate, at least one polymer, and at least one inorganic acid; least one protein or protein hydrolysate; 64. at least one carbohydrate, at least one Sugar acid, and at 97. at least one carbohydrate, at least one polymer, and at least one bitter compound; 35 least one surfactant; 65. at least one carbohydrate, at least one Sugar acid, and at 98. at least one carbohydrate, at least one polymer, and at least one polymer; least one flavonoid; 66. at least one carbohydrate, at least one Sugar acid, and at 99. at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate; least one alcohol; 67. at least one carbohydrate, at least one Sugar acid, and at 40 100. at least one carbohydrate, at least one protein or pro least one surfactant; tein hydrolysate, and at least one surfactant; 68. at least one carbohydrate, at least one Sugar acid, and at 101. at least one carbohydrate, at least one protein or pro least one flavonoid; tein hydrolysate, and at least one flavonoid; 69. at least one carbohydrate, at least one Sugar acid, and at 102. at least one carbohydrate, at least one Surfactant, and least one alcohol; 45 at least one flavonoid; 70. at least one carbohydrate, at least one nucleotide, and at 103. at least one carbohydrate, at least one Surfactant, and least one organic acid; at least one alcohol; 71. at least one carbohydrate, at least one nucleotide, and at 104. at least one carbohydrate, at least one flavonoid, and at least one inorganic acid; least one alcohol; 72. at least one carbohydrate, at least one nucleotide, and at 50 105. at least one sweet taste improving additive and least one bitter compound; D-tagatose; 73. at least one carbohydrate, at least one nucleotide, and at 106. at least one sweet taste improving additive and treha least one polymer; lose; 74. at least one carbohydrate, at least one nucleotide, and at 107. at least one Sweet taste improving additive and D-ga least one protein or protein hydrolysate; 55 lactose; 75. at least one carbohydrate, at least one nucleotide, and at 108. at least one Sweet taste improving additive and rham least one surfactant; nose; 76. at least one carbohydrate, at least one nucleotide, and at 109. at least one sweet taste improving additive and dex least one flavonoid; trin; 77. at least one carbohydrate, at least one nucleotide, and at 60 110. at least one Sweet taste improving additive and cyclo least one alcohol; dextrin; 78. at least one carbohydrate, at least one organic acid, and 111. at least one Sweet taste improving additive and B-cy at least one inorganic acid; clodextrin; 79. at least one carbohydrate, at least one organic acid, and 112. at least one Sweet taste improving additive and mal at least one bitter compound; 65 todextrin; 80. at least one carbohydrate, at least one organic acid, and 113. at least one Sweet taste improving additive and dext at least one polymer, ran, US 8,524,304 B2 39 40 114. at least one Sweet taste improving additive and 151. at least one Sweet taste improving additive and kes Sucrose; to Se: 115. at least one Sweet taste improving additive and glu 152. at least one Sweet taste improving additive and nys COSe; to Se: 116. at least one Sweet taste improving additive and fruc 153. at least one Sweet taste improving additive and mal tose; totetraol; 117. at least one Sweet taste improving additive and 154. at least one Sweet taste improving additive and mal threose; totriol; 118. at least one Sweet taste improving additive and arabi 155. at least one Sweet taste improving additive and malto nose; 10 oligosaccharides; 119. at least one Sweet taste improving additive and Xylose; 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; totriose; 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 15 totetraose. nose; 158. at least one Sweet taste improving additive and mal 124. at least one Sweet taste improving additive and idose; topentaose; 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 tohexaose; tose; 160. at least one Sweet taste improving additive and mal 127. at least one Sweet taste improving additive and mal toheptaose; tose; 161. at least one Sweet taste improving additive and lactu 128. at least one Sweet taste improving additive and invert lose; Sugar, 162. at least one Sweet taste improving additive and meli 129. at least one Sweet taste improving additive and treha 25 biose; lose; 163. at least one sweet taste improving additive and raffi 130. at least one sweet taste improving additive and isotre nose; halose; 164. at least one Sweet taste improving additive and rham 131. at least one Sweet taste improving additive and neotre nose; halose; 30 165. at least one sweet taste improving additive and ribose; 132. at least one Sweet taste improving additive and palati 166. at least one Sweet taste improving additive and nose; isomerized liquid sugars; 133. at least one Sweet taste improving additive and galac 167. at least one Sweet taste improving additive and high tose; fructose corn syrup (e.g., HFCS55, HFCS42, or 134. at least one sweet taste improving additive and beet 35 HFCS90) or starch syrup; oligosaccharides; 168. at least one Sweet taste improving additive and cou 135. at least one Sweet taste improving additive and isoma pling Sugars; lto-oligosaccharides; 169. at least one Sweet taste improving additive and Soy 136. at least one Sweet taste improving additive and isoma bean oligosaccharides; ltose; 40 170. at least one Sweet taste improving additive and glu 137. at least one Sweet taste improving additive and isoma cose syrup; ltotriose; 171. at least one Sweet taste improving additive, D-taga 138. at least one sweet taste improving additive and tose, and at least one other carbohydrate; panose; 172. at least one Sweet taste improving additive, trehalose, 139. at least one sweet taste improving additive and xylo 45 and at least one other carbohydrate; oligosaccharides; 173. at least one Sweet taste improving additive, D-galac 140. at least one Sweet taste improving additive and Xylot tose, and at least one other carbohydrate; riose; 174. at least one Sweet taste improving additive, rhamnose, 141. at least one Sweet taste improving additive and Xylo and at least one other carbohydrate; biose; 50 175. at least one sweet taste improving additive, dextrin, 142. at least one Sweet taste improving additive and gentio and at least one other carbohydrate; oligoscaccharides; 176. at least one Sweet taste improving additive, cyclodex 143. at least one Sweet taste improving additive and gen trin, and at least one other carbohydrate; tiobiose; 177. at least one Sweet taste improving additive, B-cyclo 144. at least one Sweet taste improving additive and gen 55 dextrin, and at least one other carbohydrate; tiotriose; 178. at least one Sweet taste improving additive, maltodex 145. at least one Sweet taste improving additive and gen trin, and at least one other carbohydrate; tiotetraose; 179. at least one Sweet taste improving additive, dextran, 146. at least one Sweet taste improving additive and Sor and at least one other carbohydrate; bose; 60 180. at least one Sweet taste improving additive. Sucrose, 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, glucose, 148. at least one Sweet taste improving additive and palati and at least one other carbohydrate; nose oligosaccharides; 182. at least one Sweet taste improving additive, fructose, 149. at least one Sweet taste improving additive and fucose: 65 and at least one other carbohydrate; 150. at least one sweet taste improving additive and fruc 183. at least one Sweet taste improving additive, threose, tooligosaccharides; and at least one other carbohydrate; US 8,524,304 B2 41 42 184. at least one Sweet taste improving additive, arabinose, 217. at least one Sweet taste improving additive, kestose, and at least one other carbohydrate; and at least one other carbohydrate; 185. at least one Sweet taste improving additive, Xylose, 218. at least one Sweet taste improving additive, nystose, and at least one other carbohydrate; and at least one other carbohydrate; 186. at least one Sweet taste improving additive, lyxose, 5 219. at least one Sweet taste improving additive, maltotet and at least one other carbohydrate; raol, and at least one other carbohydrate; 187. at least one Sweet taste improving additive, allose, and 220. at least one Sweet taste improving additive, maltotriol, at least one other carbohydrate; and at least one other carbohydrate; 188. at least one Sweet taste improving additive, altrose, 221. at least one Sweet taste improving additive, malto 10 oligosaccharides, and at least one other carbohydrate; and at least one other carbohydrate; 222. at least one Sweet taste improving additive, maltotri 189. at least one Sweet taste improving additive, mannose, ose, and at least one other carbohydrate; and at least one other carbohydrate; 223. at least one Sweet taste improving additive, maltotet 190. at least one Sweet taste improving additive, idose, and raose, and at least one other carbohydrate; at least one other carbohydrate; 15 224. at least one Sweet taste improving additive, maltopen 191. at least one Sweet taste improving additive, talose, and taose, and at least one other carbohydrate; at least one other carbohydrate; 225. at least one Sweet taste improving additive, malto 192. at least one Sweet taste improving additive, lactose, hexaose, and at least one other carbohydrate; and at least one other carbohydrate; 226. at least one Sweet taste improving additive, maltohep 193. at least one Sweet taste improving additive, maltose, taose, and at least one other carbohydrate; and at least one other carbohydrate; 227. at least one Sweet taste improving additive, lactulose, 194. at least one sweet taste improving additive, invert and at least one other carbohydrate; Sugar, and at least one other carbohydrate; 228. at least one Sweet taste improving additive, melibiose, 195. at least one sweet taste improving additive, trehalose, and at least one other carbohydrate; and at least one other carbohydrate; 25 229. at least one Sweet taste improving additive, raffinose, 196. at least one Sweet taste improving additive, isotreha and at least one other carbohydrate; lose, and at least one other carbohydrate; 230. at least one Sweet taste improving additive, rhamnose, 197. at least one sweet taste improving additive, neotreha and at least one other carbohydrate; lose, and at least one other carbohydrate; 231. at least one Sweet taste improving additive, ribose, and 198. at least one Sweet taste improving additive, palatinose, 30 at least one other carbohydrate; and at least one other carbohydrate; 232. at least one Sweet taste improving additive, isomer 199. at least one sweet taste improving additive, galactose, ized liquid sugars, and at least one other carbohydrate: and at least one other carbohydrate; 233. at least one Sweet taste improving additive, high fruc 200. at least one sweet taste improving additive, beet oli tose corn syrup (e.g. HFCS55, HFCS42, or HFCS90) or gosaccharides, and at least one other carbohydrate; 35 starch syrup, and at least one other carbohydrate; 201. at least one Sweet taste improving additive, isomalto 234. at least one Sweet taste improving additive, coupling oligosaccharides, and at least one other carbohydrate; Sugars, and at least one other carbohydrate; 202. at least one Sweet taste improving additive, isomal 235. at least one Sweet taste improving additive, soybean tose, and at least one other carbohydrate; oligosaccharides, and at least one other carbohydrate; 203. at least one Sweet taste improving additive, isomalitot 40 and riose, and at least one other carbohydrate; 236. at least one Sweet taste improving additive, glucose 204. at least one Sweet taste improving additive, panose, syrup, and at least one other carbohydrate. and at least one other carbohydrate; In another embodiment, the functional Sweetener compo 205. at least one Sweet taste improving additive, Xylo sition comprises at least one natural and/or synthetic high oligosaccharides, and at least one other carbohydrate; 45 potency Sweetener and at least one functional ingredient in 206. at least one Sweet taste improving additive, Xylotriose, combination with a plurality of Sweet taste improving addi and at least one other carbohydrate; tives, desirably 3 or more Sweet taste improving additives, 207. at least one sweet taste improving additive, xylobiose, and even more desirably 4 or more Sweet taste improving and at least one other carbohydrate; additives, wherein each Sweet taste improving additive is 208. at least one Sweet taste improving additive, gentio 50 present in an amount Such that no one Sweet taste improving oligoscaccharides, and at least one other carbohydrate; additive imparts a substantial off taste to the functional Sweet 209. at least one Sweet taste improving additive, gentio ener composition. In other words, the amounts of the Sweet biose, and at least one other carbohydrate; taste improving additives in the functional Sweetener compo 210. at least one Sweet taste improving additive, gentiotri sition are balanced so that no one Sweet taste improving ose, and at least one other carbohydrate; 55 additive imparts a substantial off taste to the functional Sweet 211. at least one Sweet taste improving additive, gentiotet ener composition. raose, and at least one other carbohydrate; According to a particular embodiment of this invention, the 212. at least one Sweet taste improving additive, Sorbose, functional Sweetener composition provided herein comprises and at least one other carbohydrate; at least one Sweet taste improving composition in the func 213. at least one Sweet taste improving additive, nigero 60 tional Sweetener composition in an amount effective for the oligosaccharides, and at least one other carbohydrate; functional Sweetener composition to impart an osmolarity of 214. at least one Sweet taste improving additive, palatinose at least 10 mCSmoles/L to an aqueous solution of the func oligosaccharides, and at least one other carbohydrate; tional Sweetener composition, wherein the at least one natural 215. at least one Sweet taste improving additive, fucose, and/or synthetic high-potency Sweetener is present in the and at least one other carbohydrate; 65 aqueous solution in an amount Sufficient to impart a maxi 216. at least one Sweet taste improving additive, fructooli mum Sweetness intensity equivalent to that of a 10% aqueous gosaccharides, and at least one other carbohydrate; solution of sucrose by weight. As used herein, “mCSmoles/L’ US 8,524,304 B2 43 44 refers to milliosmoles per liter. According to another embodi Sweet taste improving polyol additives with a molecular ment, the functional Sweetener composition comprises at weight ranging from about 76 to about 500. least one Sweet taste improving composition in an amount In accordance with still other desirable embodiments of effective for the functional sweetener composition to impart this invention, a Sweet taste improving polyol additive is an osmolarity of 10 to 500 mOsmoles/L, preferably 25 to 500 present in Sweetener compositions in an amount from about mOsmoles/L preferably, more preferably 100 to 500 mOs 400 to about 80,000 ppm of the total sweetener composition, moles/L, more preferably 200 to 500 mOsmoles/L, and still more particularly from about 5,000 to about 40,000 ppm, and more preferably 300 to 500 mOsmoles/L to an aqueous solu still more particularly from about 10,000 to about 35,000 tion of the functional sweetener composition, wherein the at ppm. Desirably, the at least one natural and/or synthetic high least one natural and/or synthetic high-potency Sweetener is 10 potency Sweetener and at least one Sweet taste improving present in the aqueous solution in an amount Sufficient to polyol additive are present in the Sweetener composition in a impart a maximum Sweetness intensity equivalent to that of a ratio from about 1:4 to about 1:800, respectively; more par 10% aqueous solution of sucrose by weight. Wherein a plu ticularly from about 1:20 to about 1:600; even more particu rality of Sweet taste improving compositions are combined larly from about 1:50 to about 1:300; and still more particu with at least one natural and/or synthetic high-potency Sweet 15 larly from about 1:75 to about 1:150. ener and at least one functional ingredient, the osmolarity Generally, in accordance with another embodiment of this imparted is that of the total combination of the plurality of invention, a Suitable Sweet taste improving alcohol additive is Sweet taste improving compositions. present in the functional Sweetener compositions in an Osmolarity refers to the measure of osmoles of solute per amount from about 625 to about 10,000 ppm. In another liter of solution, wherein osmole is equal to the number of embodiment, Suitable Sweet taste improving alcohol addi moles of osmotically active particles in an ideal Solution (e.g., tives for imparting osmolarities ranging from about 10 mCS a mole of glucose is one osmole), whereas a mole of sodium moles/L to about 500 mOsmoles/L to a sweetenable compo chloride is two osmoles (one mole of sodium and one mole of sition include, but are not limited to, Sweet taste improving chloride). Thus, in order to improve in the quality of taste of alcohol additives with a molecular weight ranging from about the functional Sweetener composition, the osmotically active 25 46 to about 500. A non-limiting example of Sweet taste compounds or the compounds which impart osmolarity must improving alcohol additive with a molecular weight ranging not introduce significant off taste to the formulation. from about 46 to about 500 includes ethanol. In one embodiment, Suitable Sweet taste improving carbo In one embodiment, Suitable Sweet taste improving amino hydrate additives for the present invention have a molecular acid additives have a molecular weight of less than or equal to weight less than or equal to 500 and desirably have a molecu 30 250 and desirably have a molecular weight from 75 to 250. In lar weight from 50 to 500. In particular embodiments, suit particular embodiments, Suitable Sweet taste improving able carbohydrates with a molecular weight less than or equal amino acid additives with a molecular weight less than or to 500 include, but are not limited to, sucrose, fructose, glu equal to 250 include, but are not limited to, glycine, alanine, cose, maltose, lactose, mannose, galactose, and tagatose. serine, Valine, leucine, isoleucine, proline, theanine, and Generally, in accordance with desirable embodiments of this 35 threonine. Preferred sweet taste improving amino acid addi invention, a Sweet taste improving carbohydrate additive is tives include those which are Sweet tasting at high concentra present in the functional Sweetener compositions in an tions, but desirably are present in embodiments of this inven amount from about 1,000 to about 100,000 ppm. (Throughout tionatamounts below or above their sweetness taste detection this specification, the term ppm means parts per million by threshold. Even more preferred are mixtures of sweet taste weight or volume. For example, 500 ppm means 500 mg in a 40 improving amino acid additives at amounts below or above liter.) In accordance with other desirable embodiments of this their sweetness taste detection threshold. Generally, in accor invention, a Sweet taste improving carbohydrate additive is dance with desirable embodiments of this invention, a sweet present in the Sweetened compositions in an amount from taste improving amino acid additive is present in the func about 2,500 to about 10,000 ppm. In another embodiment, tional Sweetener compositions in an amount from about 100 suitable sweet taste improving carbohydrate additives for 45 ppm to about 25,000 ppm, more particularly from about 1,000 imparting osmolarities ranging from about 10 mCSmoles/L to to about 10,000 ppm, and still more particularly from about about 500 mOsmoles/L to a sweetenable composition 2,500 to about 5,000 ppm. In accordance with other desirable include, but are not limited to, Sweet taste improving carbo embodiments of this invention, a Sweet taste improving hydrate additives with a molecular weight ranging from about amino acid additive is present in the Sweetened compositions 50 to about 500. 50 in an amount from about 250 ppm to about 7,500 ppm. In a In one embodiment, Suitable Sweet taste improving polyol Sub-embodiment, Suitable Sweet taste improving amino acid additives have a molecular weight less than or equal to 500 additives for imparting osmolarities ranging from about 10 and desirably have a molecular weight from 76 to 500. In mOSmoles/L to about 500 mOsmoles/L to a sweetenable particular embodiments, Suitable Sweet taste improving composition include, but are not limited to, Sweet taste polyol additives with a molecular weight less than or equal to 55 improving amino acid additives with a molecular weight 500 include, but are not limited to, erythritol, glycerol, and ranging from about 75 to about 250. propylene glycol. Generally, in accordance with desirable Generally, in accordance with yet another embodiment of embodiments of this invention, a Sweet taste improving this invention, a Suitable Sweet taste improving amino acid polyol additive is present in the functional Sweetener compo salt additive is present in the functional Sweetener composi sitions in an amount from about 100 ppm to about 80,000 60 tions in an amount from about 25 to about 10,000 ppm, more ppm. In accordance with other desirable embodiments of this particularly from about 1,000 to about 7,500 ppm, and still invention, a Sweet taste improving polyol additive is present more particularly from about 2,500 to about 5,000 ppm. In in Sweetened compositions in an amount from about 400 to another embodiment, Suitable Sweet taste improving amino about 80,000 ppm. In a sub-embodiment, suitable sweet taste acid salt additives for imparting osmolarities ranging from improving polyol additives for imparting osmolarities rang 65 about 10 mCSmoles/L to about 500 mOsmoles/L to a sweet ing from about 10 mCSmoles/L to about 500 mOsmoles/L to enable composition include, but are not limited to, Sweet taste a Sweetenable composition include, but are not limited to, improving amino acid salt additives with a molecular weight US 8,524,304 B2 45 46 ranging from about 75 to about 300. Non-limiting examples Sweet taste improving organic acid additive comprises a of Sweet taste improving amino acid salt additives with a molecular weight range from about 60 to about 208. molecular weight ranging from about 75 to about 300 include Generally, in accordance with still another embodiment of salts of glycine, alanine, serine, theanine, and threonine. this invention, a suitable Sweet taste improving organic acid Generally, in accordance with still another embodiment of 5 salt additive is present in the functional Sweetener composi this invention, a suitable Sweet taste improving protein or tions in an amount from about 20 to about 10,000 ppm. In protein hydroyslate additive is present in the functional another embodiment, Suitable Sweet taste improving organic Sweetener compositions in an amount from about 200 to acid salt additives for imparting osmolarities ranging from about 50,000 ppm. In another embodiment, suitable sweet about 10 mCSmoles/L to about 500 mOsmoles/L to a sweet taste improving protein or protein hydrolysate additives for 10 enable composition include, but are not limited to, salts of imparting osmolarities ranging from about 10 mCSmoles/L to Sweet taste improving organic acid additives. Such as Sodium, about 500 mOsmoles/L to a sweetenable composition potassium, calcium, magnesium, and other alkali or alkaline include, but are not limited to, Sweet taste improving protein metal salts of citric acid, malic acid, tartaric acid, fumaric or protein hydrolysate additives with a molecular weight acid, gluconic acid, glutaric acid, adipic acid, hydroxycitric ranging from about 75 to about 300. Non-limiting examples 15 acid, Succinic acid, and salts of any other Sweet taste improv of Sweet taste improving protein or protein hydrolysate addi ing organic acid additives which are safe for human or animal tives with a molecular weight ranging from about 75 to about consumption when used in a generally acceptable range. In 300 include proteins or protein hydrolysates containing gly one embodiment, the Sweet taste improving organic acid salt cine, alanine, serine, and threonine. additive comprises a molecular weight range from about 140 Generally, in accordance with another embodiment of this to about 208. invention, a suitable Sweet taste improving inorganic acid Generally, in accordance with yet another embodiment of additive is present in the functional Sweetener compositions this invention, a Suitable Sweet taste improving organic base in an amount from about 25 to about 5,000 ppm. In another salt additive is present in the functional Sweetener composi embodiment, Suitable Sweet taste improving inorganic acid tions in an amount from about 10 to about 5,000 ppm. In additives for imparting osmolarities ranging from about 10 25 another embodiment, Suitable Sweet taste improving organic mOSmoles/L to about 500 mOsmoles/L to a sweetenable base salt additives for imparting osmolarities ranging from composition include, but are not limited to, phosphoric acid, about 10 mCSmoles/L to about 500 mOsmoles/L to a sweet HCl, and HSO and any other inorganic acid additives which enable composition include, but are not limited to, inorganic are safe for human or animal consumption when used in a and organic acid salts of organic bases such as glucosamine generally acceptable range. In a Sub-embodiment, Suitable 30 salts, choline salts, and guanidine salts. Sweet taste improving inorganic acid additives for imparting Generally, in accordance with yet another embodiment of osmolarities ranging from about 10 mOsmoles/L to about 500 this invention, a suitable sweet taste improving astringent mOSmoles/L to a Swectenable composition include, but are additive is present in the functional Sweetener compositions not limited to, Sweet taste improving inorganic acid additives in an amount from about 25 to about 1,000 ppm. In another with a molecular weight range from about 36 to about 98. 35 embodiment, Suitable Sweet taste improving astringent addi Generally, in accordance with still another embodiment of tives for imparting osmolarities ranging from about 10 mCS this invention, a suitable Sweet taste improving inorganic acid moles/L to about 500 mOsmoles/L to a sweetenable compo salt additive is present in the functional Sweetener composi sition include, but are not limited to, tannic acid, tea tions in an amount from about 25 to about 5,000 ppm. In polyphenols, catechins, aluminum Sulfate, AlNaCSO), AlK another embodiment, Suitable Sweet taste improving inor 40 (SO) and other forms of alum. ganic acid salt additives for imparting osmolarities ranging Generally, in accordance with yet another embodiment of from about 10 mCSmoles/L to about 500 mOsmoles/L to a this invention, a suitable Sweet taste improving nucleotide Sweetenable composition include, but are not limited to, Salts additive is present in the functional Sweetener compositions of inorganic acids, for example sodiun, potassium, calcium, in an amount from about 5 to about 1,000 ppm. In another and magnesium salts of phosphoric acid, and any other alkali 45 embodiment, Suitable Sweet taste improving nucleotide addi or alkaline earth metal salts of other inorganic acids (e.g., tives for imparting osmolarities ranging from about 10 mCS Sodium bisulfate) which are safe for human or animal con moles/L to about 500 mOsmoles/L to a sweetenable compo Sumption when used in a generally acceptable range. In a sition include, but are not limited to, adenosine Sub-embodiment, Suitable Suitable Sweet taste improving monophosphate. inorganic acid salt additives for imparting osmolarities rang 50 Generally, in accordance with yet another embodiment of ing from about 10 mCSmoles/L to about 500 mOsmoles/L to this invention, a suitable Sweet taste improving polyamino a Sweetenable composition include, but are not limited to, acid additive is present in the functional Sweetener composi Sweet taste improving inorganic acid salt additives with a tions in an amount from about 30 to about 2,000 ppm. In molecular weight range from about 58 to about 120. another embodiment, Suitable Sweet taste improving Generally, in accordance with still another embodiment of 55 polyamino acid additives for imparting osmolarities ranging this invention, a suitable Sweet taste improving organic acid from about 10 mCSmoles/L to about 500 mOsmoles/L to a additive is present in the functional Sweetener compositions Sweetenable composition include, but are not limited to, poly in an amount from about 10 to about 5,000 ppm. In another L-lysine (e.g., poly-L-C-lysine or poly-L-e-lysine), poly-L- embodiment, Suitable Sweet taste improving organic acid omithine (e.g., poly-L-O-Omithine or poly-L-e-ornithine), additives for imparting osmolarities ranging from about 10 60 and poly-L-arginine. mOSmoles/L to about 500 mOsmoles/L to a sweetenable Generally, in accordance with yet another embodiment of composition include, but are not limited to, creatine, citric this invention, a Suitable Sweet taste improving polymer addi acid, malic acid, Succinic acid, hydroxycitric acid, tartaric tive is present in the functional Sweetener compositions in an acid, fumaric acid, gluconic acid, glutaric acid, adipic acid, amount from about 30 to about 2,000 ppm. In another and any other Sweet taste improving organic acid additives 65 embodiment, Suitable Sweet taste improving polymer addi which are safe for human or animal consumption when used tives for imparting osmolarities ranging from about 10 mCS in a generally acceptable range. In one embodiment, the moles/L to about 500 mOsmoles/L to a sweetenable compo US 8,524,304 B2 47 48 sition include, but are not limited to, chitosan, Sodium about 75 to about 250. Non-limiting examples of Sweet taste hexametaphosphate and its salts, pectin, hydrocolloids Such improving amino acid additives with a molecular weight as gum acacia Senegal, propylene glycol, polyethylene gly ranging from about 75 to about 250 include glycine, alanine, col, and poly(ethylene glycol methyl ether). serine, leucine, Valine, isoleucine, proline, hydroxyproline, Generally, in accordance with yet another embodiment of 5 glutamine, theanine, and threonine. this invention, a suitable Sweet taste improving Surfactant In another embodiment, Suitable Sweet taste improving additive is present in the functional Sweetener compositions amino acid salt additives for improving the osmotic taste of in an amount from about 1 to about 5,000 ppm. In another natural and/or synthetic high-potency Sweetener to be more embodiment, Suitable Sweet taste improving Surfactant addi Sugar-like include, but are not limited to, Sweet taste improv tives for imparting osmolarities ranging from about 10 mCS 10 ingamino acid salt additives with a molecular weight ranging moles/L to about 500 mOsmoles/L to a sweetenable compo from about 75 to about 300. Non-limiting examples of sweet sition include, but are not limited to, polysorbates, choline taste improving amino acid salt additives with a molecular chloride, Sodium taurocholate, lecithins. Sucrose oleate weight ranging from about 75 to about 300 include salts of esters, sucrose Stearate esters, Sucrose palmitate esters, and glycine, alanine, serine, leucine, Valine, isoleucine, proline, Sucrlose laurate esters. 15 hydroxyproline, glutamine, theanine, and threonine. Generally, in accordance with yet another embodiment of In another embodiment, Suitable Sweet taste improving this invention, a suitable Sweet taste improving flavonoid protein or protein hydrolysate additives for improving the additive is present in the functional Sweetener compositions osmotic taste of natural and/or synthetic high-potency Sweet in an amount from about 0.1 to about 1,000 ppm. In another ener to be more Sugar-like include, but are not limited to, embodiment, Suitable Sweet taste improving flavonoid addi Sweet taste improving protein or protein hydrolysate addi tives for imparting osmolarities ranging from about 10 mCS tives with a molecular weight ranging from about 75 to about moles/L to about 500 mOsmoles/L to a sweetenable compo 300. Non-limiting examples of sweet taste improving protein sition include, but are not limited to, naringin, catechins, or protein hydrolysate additives with a molecular weight rutins, neohesperidin, and neohesperidin dihydrochalcone. ranging from about 75 to about 300 include protein or protein In a preferred embodiment, non-limiting examples of 25 hydrolysates containing glycine, alanine, serine, leucine, Sweet taste improving compositions enhancing the natural Valine, isoleucine, proline, and threonine. and/or synthetic high-potency Sweetener's osmotic taste to be In another embodiment, Suitable Sweet taste improving more Sugar-like include Sweet taste improving carbohydrate inorganic acid salt additives for improving the osmotic taste additives, Sweet taste improving alcohol additives, Sweet of natural and/or synthetic high-potency Sweetener to be taste improving polyol additives, Sweet taste improving 30 more Sugar-like include, but are not limited to, sodium chlo amino acid additives, Sweet taste improving amino acid salt ride, potassium chloride, magnesium chloride, KHPO and additives, sweet taste improving inorganic acid salt additives, NaH2PO. Suitable sweet taste improving inorganic acid salt Sweet taste improving polymer additives, and Sweet taste additives for improving the osmotic taste may comprise a improving protein or protein hydrolysate additives. molecular weight from about 58 to about 120. In another embodiment, Suitable Sweet taste improving 35 In another embodiment, Suitable Sweet taste improving carbohydrate additives for improving the osmotic taste of the bitter additives for improving the osmotic taste of the natural natural and/or synthetic high-potency Sweetener to be more and/or synthetic high-potency Sweetener to be more Sugar Sugar-like include, but are not limited to, Sweet taste improv like include, but are not limited to, caffeine, quinine, urea, ing carbohydrate additives with a molecular weight ranging quassia, tannic acid, and naringin. from about 50 to about 500. Non-limiting examples of sweet 40 In one embodiment, a functional Sweetener composition is taste improving carbohydrate additives with a molecular provided comprising at least one functional ingredient and at weight ranging from about 50 to about 500 include sucrose, least one natural and/or synthetic high-potency Sweetener in fructose, glucose, maltose, lactose, mannose, galactose, combination with at least one Sweet taste improving nucle ribose, rhamnose, trehalose, HFCS, and tagatose. otide additive chosen from inosine monophosphate (IMP), In another embodiment, Suitable Sweet taste improving 45 guanosine monophosphate (“GMP), adenosine monophos polyol additives for improving the osmotic taste of natural phate (AMP), cytosine monophosphate (CMP), uracil and/or synthetic high-potency Sweetener to be more Sugar monophosphate (UMP), inosine diphosphate, guanosine like include, but are not limited to, Sweet taste improving diphosphate, adenosine diphosphate, cytosine diphosphate, polyol additives with a molecular weight ranging from about uracil diphosphate, inosine triphosphate, guanosine triphos 76 to about 500. Non-limiting examples of sweet taste 50 phate, adenosine triphosphate, cytosine triphosphate, uracil improving polyol additives with a molecular weight ranging triphosphate, nucleosides thereof, nucleic acid bases thereof, from about 76 to about 500 include erythritol, glycerol, and or salts thereof. propylene glycol. In a Sub-embodiment, other Suitable Sweet In one embodiment, a functional Sweetener composition is taste improving polyol additives include Sugar alcohols. provided comprising at least one functional ingredient and at In another embodiment, Suitable Sweet taste improving 55 least one natural and/or synthetic high-potency Sweetener in alcohol additives for improving the osmotic taste of natural combination with at least one Sweet taste improving carbo and/or synthetic high-potency Sweetener to be more Sugar hydrate additive chosen from tagatose, trehalose, galactose, like include, but are not limited to, Sweet taste improving rhamnose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodex alcohol additives with a molecular weight ranging from about trin, and Y-cyclodextrin), maltodextrin (including resistant 46 to about 500. A non-limiting example of Sweet taste 60 maltodextrins such as Fibersol-2TM), dextran, sucrose, glu improving alcohol additive with a molecular weight ranging cose, ribulose, fructose, threose, arabinose, Xylose, lyxose, from about 46 to about 500 includes ethanol. allose, altrose, mannose, idose, lactose, maltose, invert Sugar, In another embodiment, Suitable Sweet taste improving isotrehalose, neotrehalose, palatinose or isomalitulose, eryth amino acid additives for improving the osmotic taste of natu rose, deoxyribose, gulose, idose, talose, erythrulose, Xylu ral and/or synthetic high-potency Sweetener to be more Sugar 65 lose, psicose, turanose, cellobiose, amylopectin, glu like include, but are not limited to, Sweet taste improving cosamine, mannosamine, fucose, glucuronic acid, gluconic amino acid additives with a molecular weight ranging from acid, glucono-lactone, abequose, galactosamine, beet oli US 8,524,304 B2 49 50 gosaccharides, isomalto-oligosaccharides (isomaltose, iso ener in combination with at least one Sweet taste improving maltotriose, panose and the like), Xylo-oligosaccharides (Xy inorganic acid additive chosen from phosphoric acid, phos lotriose, Xylobiose and the like), gentio-oligoscaccharides phorous acid, polyphosphoric acid, hydrochloric acid, Sulfu (gentiobiose, gentiotriose, gentiotetraose and the like), Sor ric acid, carbonic acid, sodium dihydrogen phosphate, or salts bose, nigero-oligosaccharides, palatinose oligosaccharides, thereof. fucose, fructooligosaccharides (kestose, nystose and the In another embodiment, a functional Sweetener composi like), maltotetraol, maltotriol, malto-oligosaccharides (mal tion is provided comprising at least one functional ingredient totriose, maltotetraose, maltopentaose, maltohexaose, malto and at least one natural and/or synthetic high-potency Sweet heptaose and the like), lactulose, melibiose, raffinose, rham ener in combination with at least one Sweet taste improving nose, ribose, isomerized liquid Sugars such as high fructose 10 bitter compound additive chosen from caffeine, quinine, urea, corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), cou bitter orange oil, naringin, quassia, or salts thereof. pling Sugars, soybean oligosaccharides, or glucose syrup. In another embodiment, a functional Sweetener composi In another embodiment, a functional Sweetener composi tion is provided comprising at least one functional ingredient tion is provided comprising at least one functional ingredient and at least one natural and/or synthetic high-potency Sweet and at least one natural and/or synthetic high-potency Sweet 15 ener in combination with at least one Sweet taste improving ener in combination with at least one Sweet taste improving flavorant additive chosen from vanillin, vanilla extract, polyol additive chosen from erythritol, maltitol, mannitol, mango extract, cinnamon, citrus, coconut, ginger, viridiflo Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glycol, rol, almond, menthol, grape skin extract, or grape seed glycerol (glycerine), threitol, galactitol, palatinose, reduced extract. In another particular embodiment, the at least one isomalto-oligosaccharides, reduced Xylo-oligosaccharides, Sweet taste improving flavorant additive comprises a propri reduced gentio-oligosaccharides, reduced maltose syrup, or etary sweetener chosen from DöhlerTM Natural Flavoring reduced glucose syrup. Sweetness Enhancer K14323 (DöhlerTM., Darmstadt, Ger In another embodiment, a functional Sweetener composi many), SymriseTM Natural Flavor Mask for Sweeteners tion is provided comprising at least one functional ingredient 161453 or 164126 (SymriseTM, Holzminden, Germany), and at least one natural and/or synthetic high-potency Sweet 25 Natural AdvantageTM Bitterness Blockers 1, 2,9 or 10 Natural ener in combination with at least one Sweet taste improving AdvantageTM, Freehold, N.J., U.S.A.), or SucramaskTM (Cre amino acid additive chosen from aspartic acid, arginine, gly ative Research Management, Stockton, Calif., U.S.A.) cine, glutamic acid, proline, threonine, theanine, cysteine, In another embodiment, a functional Sweetener composi cystine, alanine, Valine, tyrosine, leucine, isoleucine, aspar tion is provided comprising at least one functional ingredient agine, serine, lysine, histidine, omithine, methionine, car 30 and at least one natural and/or synthetic high-potency Sweet nitine, aminobutyric acid (alpha-, beta-, and gamma-iso ener in combination with at least one Sweet taste improving mers), glutamine, hydroxyproline, taurine, norvaline, polymer additive chosen from chitosan, pectin, pectic, pec sarcosine, or salts thereof. tinic, polyuronic, polygalacturonic acid, starch, food hydro In another embodiment, a functional Sweetener composi colloid or crude extracts thereof (e.g., gum acacia Senegal, tion is provided comprising at least one functional ingredient 35 gum acacia Seyal, carageenan), poly-L-lysine (e.g., poly-L- and at least one natural and/or synthetic high-potency Sweet C.-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L- ener in combination with at least one Sweet taste improving C.-ornithine or poly-L-e-omithine), polypropylene glycol, polyamino acid additive chosen from poly-L-aspartic acid, polyethylene glycol, poly(ethylene glycol methyl ether), pol poly-L-lysine (e.g., poly-L-C-lysine or poly-L-e-lysine), yarginine, polyaspartic acid, polyglutamic acid, polyethyl poly-L-ornithine (e.g., poly-L-C-ornithine or poly-L-e-orni 40 eneimine, alginic acid, Sodium alginate, propylene glycol thine), poly-L-arginine, other polymeric forms of amino alginate, Sodium polyethyleneglycolalginate, sodium hexam acids, or salts thereof. etaphosphate and its salts, or other cationic and anionic poly In another embodiment, a functional Sweetener composi CS. tion is provided comprising at least one functional ingredient In another embodiment, a functional Sweetener composi and at least one natural and/or synthetic high-potency Sweet 45 tion is provided comprising at least one functional ingredient ener in combination with at least one Sweet taste improving and at least one natural and/or synthetic high-potency Sweet Sugar acid additive chosen from aldonic, uronic, aldaric, alg ener in combination with at least one Sweet taste improving inic, gluconic, glucuronic, glucaric, galactaric, galacturonic, protein hydrolysate additive chosen from bovine serum albu or salts thereof. min (BSA), whey protein (including fractions or concentrates In another embodiment, a functional Sweetener composi 50 thereof such as 90% instant whey protein isolate, 34% whey tion is provided comprising at least one functional ingredient protein, 50% hydrolyzed whey protein, and 80% whey pro and at least one natural and/or synthetic high-potency Sweet tein concentrate), Soluble rice protein, soy protein, protein ener in combination with at least one Sweet taste improving isolates, protein hydrolysates, reaction products of protein organic acid additive chosen from C2-C30 carboxylic acids, hydrolysates, glycoproteins, and/or proteoglycans containing substituted hydroxyl C1-C30 carboxylic acids, benzoic acid, 55 amino acids (e.g., glycine, alanine, serine, threonine, thean Substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), ine, asparagine, glutamine, arginine, Valine, isoleucine, leu Substituted cinnamic acids, hydroxyacids, Substituted cine, norvaline, methionine, proline, tyrosine, hydroxypro hydroxybenzoic acids, substituted cyclohexyl carboxylic line, or the like). acids, tannic acid, lactic acid, tartaric acid, citric acid, glu In another embodiment, a functional Sweetener composi conic acid, glucoheptonic acids, glutaric acid, creatine, adipic 60 tion is provided comprising at least one functional ingredient acid, hydroxycitric acid, malic acid, fruitaric acid, fumaric and at least one natural and/or synthetic high-potency Sweet acid, maleic acid. Succinic acid, chlorogenic acid, salicylic ener in combination with at least one Sweet taste improving acid, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic Surfactant additive chosen from polysorbates (e.g., polyoxy acid, erythorbic acid, polyglutamic acid, or salts thereof. ethylene sorbitan monooleate (polysorbate 80), polysorbate In another embodiment, a functional Sweetener composi 65 20, polysorbate 60), sodium dodecylbenzenesulfonate, dio tion is provided comprising at least one functional ingredient ctylsulfoSuccinate or dioctyl sulfo Succinate sodium, Sodium and at least one natural and/or synthetic high-potency Sweet dodecyl sulfate, cetylpyridinium chloride, hexadecyltrim US 8,524,304 B2 51 52 ethylammonium bromide, Sodium cholate, carbamoyl, cho idose, lactose, maltose, invert Sugar, isotrehalose, neotreha line chloride, Sodium glycocholate, Sodium taurocholate, lose, palatinose or isomalitulose, erythrose, deoxyribose, Sodium taurodeoxycholate, lauric arginate, sodium Stearoyl gulose, idose, talose, crythrulose, Xylulose, psicose, turanose, lactylate, lecithins, Sucrose oleate esters, Sucrose Stearate cellobiose, amylopectin, glucosamine, mannosamine, esters, sucrose palmitate esters, sucrose laurate esters, and 5 fucose, glucuronic acid, gluconic acid, glucono-lactone, abe other emulsifiers, or the like. quose, galactosamine, beet oligosaecharides, isomalto-oli In another embodiment, a functional Sweetener composi gosaccharides (isomaltose, isomaltotriose, panose and the tion is provided comprising at least one functional ingredient like), Xylo-oligosaccharides (Xylotriose, Xylobiose and the and at least one natural and/or synthetic high-potency Sweet like), gentio-oligoscaccharides (gentiobiose, gentiotriose, ener in combination with at least one Sweet taste improving 10 gentiotetraose and the like), Sorbose, nigero-oligosaccha flavonoid additive chosen from catechins, polyphenols, rides, palatinose oligosaccharides, fucose, fructooligosac rutins, neohesperidin, maringin, neohesperidin dihydrochal charides (kestose, nystose and the like), maltotetraol, maltot cone, or the like. riol, malto-oligosaccharides (maltotriose, maltotetraose, In another embodiment, a functional Sweetener composi maltopentaose, maltohexaose, maltoheptaose and the like), tion is provided comprising at least one functional ingredient 15 lactulose, melibiose, raffinose, rhamnose, ribose, isomerized and at least one natural and/or synthetic high-potency Sweet liquid Sugars Such as high fructose corn/starch syrup (e.g., ener in combination with ethanol. HFCS55, HFCS42, or HFCS90), coupling sugars, soybean In another embodiment, a functional Sweetener composi oligosaccharides, or glucose syrup; and wherein the at least tion is provided comprising at least one functional ingredient one amino acid additive is chosen from aspartic acid, argin and at least one natural and/or synthetic high-potency Sweet ine, glycine, glutamic acid, proline, threonine, theanine, cys ener in combination with at least one Sweet taste improving teine, cystine, alanine, Valine, tyrosine, leucine, isoleucine, astringent compound additive chosen from tannic acid, asparagine, serine, lysine, histidine, ornithine, methionine, europium chloride (EuCl), gadolinium chloride (GdCl). carnitine, aminobutyric acid (alpha-, beta-, and gamma-iso terbium chloride (TbCls), alum, tannic acid, and polyphenols mers), glutamine, hydroxyproline, taurine, norvaline, Sar (e.g., tea polyphenol). 25 cosine, or salts thereof In another embodiment, a functional Sweetener composi In another embodiment, a functional Sweetener composi tion is provided comprising at least one functional ingredient tion is provided comprising at least one functional ingredient and at least one natural and/or synthetic high-potency Sweet and at least one natural and/or synthetic high-potency Sweet ener in combination with at least one Sweet taste improving ener in combination with at least one Sweet taste improving inorganic salt additive chosen from Sodium chloride, potas 30 nucleotide additive and at least one Sweet taste improving sium chloride, Sodium dihydrogen phosphate, Sodium Sul carbohydrate additive; wherein the at least one nucleotide fate, potassium citrate, europium chloride (EuCl), gado additive is chosen from inosine monophosphate ("IMP), linium chloride (GdCl), terbium chloride (TbCl), guanosine monophosphate (“GMP), adenosine monophos magnesium sulfate, magnesium phosphate, alum, magne phate (AMP), cytosine monophosphate (CMP), uracil sium chloride, mono-, di-, tri-basic sodium or potassium salts 35 monophosphate (UMP), inosine diphosphate, guanosine of phosphoric acid, salts of hydrochloric acid, sodium car diphosphate, adenosine diphosphate, cytosine diphosphate, bonate, Sodium bisulfate, or Sodium bicarbonate. uracil diphosphate, inosine triphosphate, guanosine triphos In another embodiment, a functional Sweetener composi phate, adenosine triphosphate, cytosine triphosphate, uracil tion is provided comprising at least one functional ingredient triphosphate, nucleosides thereof, nucleic acid bases thereof, and at least one natural and/or synthetic high-potency Sweet 40 or salts thereof; and wherein the at least one carbohydrate ener in combination with at least one Sweet taste improving additive is chosen from tagatose, trehalose, galactose, rham organic salt additive chosen from choline chloride, gluconic nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and acid sodium salt, gluconic acid potassium salt, guanidine Y-cyclodextrin), maltodextrin (including resistant maltodex HCl, amiloride HCl, glucosamine HCl, monosodium trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu glutamate (MSG), adenosine monophosphate salt, magne 45 lose, fructose, threose, arabinose, Xylose, lyxose, allose, sium gluconate, potassium tartrate, and Sodium tartrate. altrose, mannose, idose, lactose, maltose, invert Sugar, isotre In another embodiment, a functional Sweetener composi halose, neotrehalose, palatinose or isomalitulose, erythrose, tion is provided comprising at least one functional ingredient deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi and at least one natural and/or synthetic high-potency Sweet cose, turanose, cellobiose, amylopectin, glucosamine, man ener in combination with at least one Sweet taste improving 50 nosamine, fucose, glucuronic acid, gluconic acid, glucono nucleotide additive, at least one Sweet taste improving carbo lactone, abequose, galactosamine, beet oligosaccharides, hydrate additive, and at least one Sweet taste improving amino isomalto-oligosaccharides (isomaltose, isomaltotriose, acid additive; wherein the at least one nucleotide additive is panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo chosen from inosine monophosphate (IMP), guanosine biose and the like), gentio-oligoscaccharides (gentiobiose, monophosphate (“GMP), adenosine monophosphate 55 gentiotriose, genetiotetraose and the like), Sorbose, nigero (AMP), cytosine monophosphate (CMP), uracil mono oligosaccharides, palatinose oligosaccharides, fucose, fruc phosphate (UMP), inosine diphosphate, guanosine diphos tooligosaccharides (kestose, nystose and the like), maltotet phate, adenosine diphosphate, cytosine diphosphate, uracil raol, maltotriol, malto-oligosaccharides (maltotriose, diphosphate, inosine triphosphate, guanosine triphosphate, maltotetraose, maltopentaose, maltohexaose, maltoheptaose adenosine triphosphate, cytosine triphosphate, uracil triphos 60 and the like), lactulose, melibiose, raffinose, rhamnose, phate, nucleosides thereof nucleic acid bases thereof or salts ribose, isomerized liquid Sugars such as high fructose corn/ thereof; wherein the at least one carbohydrate additive is starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling chosen from tagatose, trehalose, galactose, rhamnose, cyclo Sugars, soybean oligosaccharides, or glucose syrup. dextrin (e.g., C.-cyclodextrin, B-cyclodextrin, and Y-cyclodex In another embodiment, a functional Sweetener composi trin), maltodextrin (including resistant maltodextrins such as 65 tion is provided comprising at least one functional ingredient Fibersol-2TM), dextran, sucrose, glucose, ribulose, fructose, and at least one natural and/or synthetic high-potency Sweet threose, arabinose, Xylose, lyxose, allose, altrose, mannose, ener in combination with at least one Sweet taste improving US 8,524,304 B2 53 54 nucleotide additive and at least one Sweet taste improving oligosaccharides, or glucose syrup; wherein the at least one polyol additive; wherein the at least one nucleotide additive is polyol additive is chosen from erythritol, maltitol, mannitol, chosen from inosine monophosphate (IMP), guanosine Sorbitol, lactitol. Xylitol, inositol, isomalt, propylene glycol, monophosphate (“GMP), adenosine monophosphate glycerol (glycerine), threitol, galactitol, palatinose, reduced (AMP), cytosine monophosphate (CMP), uracil mono isomalto-oligosaccharides, reduced Xylo-oligosaccharides, phosphate (UMP), inosine diphosphate, guanosine diphos reduced gentio-oligosaccharides, reduced maltose syrup, or phate, adenosine diphosphate, cytosine diphosphate, uracil reduced glucose syrup; and wherein the at least one amino diphosphate, inosine triphosphate, guanosine triphosphate, acid additive is chosen from aspartic acid, arginine, glycine, adenosine triphosphate, cytosine triphosphate, uracil triphos glutamic acid, proline, threonine, theanine, cysteine, cystine, phate, nucleosides thereof, nucleic acid bases thereof, or salts 10 alanine, Valine, tyrosine, leucine, isoleucine, asparagine, thereof; and wherein the at least one polyol additive is chosen serine, lysine, histidine, omithine, methionine, camitine, ami from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, nobutyric acid (alpha-, beta-, and gamma-isomers), inositol, isomalt, propylene glycol, glycerol (glycerine), glutamine, hydroxyproline, taurine, norvaline, sarcosine, or threitol, galactitol, palatinose, reduced isomalto-oligosaccha salts thereof. rides, reduced Xylo-oligosaccharides, reduced gentio-oli 15 In another embodiment, a functional Sweetener composi gosaccharides, reduced maltose syrup, or reduced glucose tion is provided comprising at least one functional ingredient syrup. and at least one natural and/or synthetic high-potency Sweet In another embodiment, a functional Sweetener composi ener in combination with at least one Sweet taste improving tion is provided comprising at least one functional ingredient carbohydrate additive and at least one Sweet taste improving and at least one natural and/or synthetic high-potency Sweet polyol additive; wherein the at least one carbohydrate addi ener in combination with at least one Sweet taste improving tive is chosen from tagatose, trehalose, galactose, rhamnose, nucleotide additive and at least one Sweet taste improving cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and Y-cy amino acid; wherein the at least one nucleotide additive is clodextrin), maltodextrin (including resistant maltodextrins chosen from inosine monophosphate (IMP), guanosine such as Fibersol-2TM), dextran, sucrose, glucose, ribulose, monophosphate (“GMP), adenosine monophosphate 25 fructose, threose, arabinose, Xylose, lyxose, allose, altrose, (AMP), cytosine monophosphate (CMP), uracil mono mannose, idose, lactose, maltose, invert Sugar, isotrehalose, phosphate (UMP), inosine diphosphate, guanosine diphos neotrehalose, palatinose or isomalitulose, erythrose, deoxyri phate, adenosine diphosphate, cytosine diphosphate, uracil bose, gulose, idose, talose, erythrulose, Xylulose, psicose, diphosphate, inosine triphosphate, guanosine triphosphate, turanose, cellobiose, amylopectin, glucosamine, man adenosine triphosphate, cytosine triphosphate, uracil triphos 30 nosamine, fucose, glucuronic acid, gluconic acid, glucono phate, nucleosides thereof, nucleic acid bases thereof, or salts lactone, abequose, galactosamine, beet oligosaccharides, iso thereof, and wherein the at least one amino acid additive is malto-oligosaccharides (isomaltose, isomaltotriose, panose chosen from aspartic acid, arginine, glycine, glutamic acid, and the like), Xylo-oligosaccharides (Xylotriose, Xylobiose proline, threonine, theanine, cysteine, cystine, alanine, and the like), gentio-oligoscaccharides (gentiobiose, gentiot Valine, tyrosine, leucine, isoleucine, asparagine, serine, 35 riose, gentiotetraose and the like), Sorbose, nigero-oligosac lysine, histidine, omithine, methionine, carnitine, aminobu charides, palatinose oligosaccharides, fucose, fructooli tyric acid (alpha-, beta-, and gamma-isomers), glutamine, gosaccharides (kestose, nystose and the like), maltotetraol, hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. maltotriol, malto-oligosaccharides (maltotriose, maltotet In another embodiment, a functional Sweetener composi raose, maltopentaose, maltohexaose, maltoheptaose and the tion is provided comprising at least one functional ingredient 40 like), lactulose, melibiose, raffinose, rhamnose, ribose, and at least one natural and/or synthetic high-potency Sweet isomerized liquid Sugars such as high fructose corn/starch ener in combination with at least one Sweet taste improving syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sug carbohydrate additive, at least one Sweet taste improving ars, soybean oligosaccharides, or glucose syrup; and wherein polyol additive, and at least one Sweet taste improving amino the at least one polyol additive is chosen from erythritol, acid additive; wherein the at least one carbohydrate additive is 45 maltitol, mannitol, Sorbitol, lactitol, Xylitol, inositol, isomalt, chosen from tagatose, trehalose, galactose, rhamnose, cyclo propylene glycol, glycerol (glycerine), threitol, galactitol, dextrin (e.g., C.-cyclodextrin, B-cyclodextrin, and Y-cyclodex palatinose, reduced isomalto-oligosaccharides, reduced trin), maltodextrin (including resistant maltodextrins such as Xylo-oligosaccharides, reduced gentio-oligosaccharides, Fibersol-2TM), dextran, sucrose, glucose, ribulose, fructose, reduced maltose syrup, or reduced glucose syrup. threose, arabinose, Xylose, lyxose, allose, altrose, mannose, 50 In another embodiment, a functional Sweetener composi idose, lactose, maltose, invert Sugar, isotrehalose, neotreha tion is provided comprising at least one functional ingredient lose, palatinose or isomalitulose, erythrose, deoxyribose, and at least one natural and/or synthetic high-potency Sweet gulose, idose, talose, erythrulose, Xylulose, psicose, turanose, ener in combination with at least one Sweet taste improving cellobiose, amylopectin, glucosamine, mannosamine, carbohydrate additive and at least one Sweet taste improving fucose, glucuronic acid, gluconic acid, glucono-lactone, abe 55 amino acid additive; wherein the at least one carbohydrate quose, galactosamine, beet oligosaccharides, isomalto-oli additive is chosen from tagatose, trehalose, galactose, rham gosaccharides (isomaltose, isomaltotriose, panose and the nose, cyclodextrin (e.g. C-cyclodextrin, B-cyclodextrin, and like), Xylo-oligosaccharides (Xylotriose, Xylobiose and the Y-cyclodextrin), maltodextrin (including resistant maltodex like), gentio-oligoscaccharides (gentiobiose, gentiotriose, trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu gentiotetraose and the like), Sorbose, nigero-oligosaccha 60 lose, fructose, threose, arabinose, Xylose, lyxose, allose, rides, palatinose oligosaccharides, fucose, fructooligosac altrose, mannose, idose, lactose, maltose, invert Sugar, isotre charides (kestose, nystose and the like), maltotetraol, maltot halose, neotrehalose, palatinose or isomalitulose, erythrose, riol, malto-oligosaccharides (maltotriose, maltotetraose, deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi maltopentaose, maltohexaose, maltoheptaose and the like), cose, turanose, cellobiose, amylopectin, glucosamine, man lactulose, melibiose, raffinose, rhamnose, ribose, isomerized 65 nosamine, fucose, glucuronic acid, gluconic acid, glucono liquid Sugars Such as high fructose corn/starch syrup (e.g., lactone, abequose, galactosamine, beet oligosaccharides, HFCS55, HFCS42, or HFCS90), coupling sugars, soybean isomalto-oligosaccharides (isomaltose, isomaltotriose, US 8,524,304 B2 55 56 panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo altrose, mannose, idose, lactose, maltose, invert Sugar, isotre biose and the like), gentio-oligoscaccharides (gentiobiose, halose, neotrehalose, palatinose or isomalitulose, erythrose, gentiotriose, gentiotetraose and the like), Sorbose, nigero deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi oligosaccharides, palatinose oligosaccharides, fucose, fruc cose, turanose, cellobiose, amylopectin, glucosamine, cman tooligosaccharides (kestose, nystose and the like), maltotet nosamine, ficose, glucuronic acid, gluconic acid, glucono raol, maltotriol, malto-oligosaccharides (maltotriose, lactone, abequose, galactosamine, beet oligosaccharides, maltotetraose, maltopentaose, maltohexaose, maltoheptaose isomalto-oligosaccharides (isomaltose, isomaltotriose, and the like), lactulose, melibiose, raffinose, rhamnose, panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo ribose, isomerized liquid Sugars such as high fructose corn/ biose and the like), gentio-oligoscaccharides (gentiobiose, starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling 10 gentiotriose, gentiotetraose and the like), Sorbose, nigero Sugars, soybean oligosaccharides, or glucose syrup; and oligosaccharides, palatinose oligosaccharides, fucose, fruc wherein the at least one amino acid additive is chosen from tooligosaccharides (kestose, nystose and the like), maltotet aspartic acid, arginine, glycine, glutamic acid, proline, threo raol, maltotriol, malto-oligosaccharides (maltotriose, nine, theanine, cysteine, cystine, alanine, Valine, tyrosine, maltotetraose, maltopentaose, maltohexaose, maltoheptaose leucine, isoleucine, asparagine, serine, lysine, histidine, orni 15 and the like), lactulose, melibiose, raffinose, rhamnose, thine, methionine, carnitine, aminobutyric acid (alpha-, beta-, ribose, isomerized liquid Sugars such as high fructose corn/ and gamma-isomers), glutamine, hydroxyproline, taurine, starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling norvaline, sarcosine, or salts thereof. Sugars, soybean oligosaccharides, or glucose syrup; and In another embodiment, a functional Sweetener composi wherein the at least one inorganic salt additive is chosen from tion is provided comprising at least one functional ingredient Sodium chloride, potassium chloride, sodium dihydrogen and at least one natural and/or synthetic high-potency Sweet phosphate, Sodium Sulfate, potassium citrate, europium chlo ener in combination with at least one Sweet taste improving ride (EuCl), gadolinium chloride (GdCl), terbium chloride polyol additive and at least one Sweet taste improving amino (TbCl), magnesium phosphate, magnesium sulfate, alum, acid additive; wherein the at least one polyol additive is magnesium chloride, potassium chloride, mono-, di-, tri-ba chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, 25 sic sodium or potassium salts of phosphoric acid, salts of Xylitol, inositol, isomalt, propylene glycol, glycerol (glyc hydrochloric acid, sodium carbonate, Sodium bisulfate, or erin), threitol, galactitol, palatinose, reduced isomalto-oli Sodium bicarbonate. gosaccharides, reduced Xylo-oligosaccharides, reduced gen In another embodiment, a functional Sweetener composi tio-oligosaccharides, reduced maltose syrup, or reduced tion is provided comprising at least one functional ingredient glucose syrup; and wherein the at least one amino acid addi 30 and at least one natural and/or synthetic high-potency Sweet tive is chosen from aspartic acid, arginine, glycine, glutamic ener in combination with at least one Sweet taste improving acid, proline, threonine, theanine, cysteine, cystine, alanine, carbohydrate additive, at least one Sweet taste improving Valine, tyrosine, leucine, isoleucine, asparagine, serine, amino acid additive, and at least one Sweet taste improving lysine, histidine, ornithine, methionine, carnitine, aminobu inorganic salt additive; wherein the at least one carbohydrate tyric acid (alpha-, beta-, and gamma-isomers), glutamine, 35 additive is chosen from tagatose, trehalose, galactose, rham hydroxyproline, taurine, norvaline, sarcosine, or salts thereof. nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and In another embodiment, a functional Sweetener composi Y-cyclodextrin), maltodextrin (including resistant maltodex tion is provided comprising at least one functional ingredient trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu and at least one natural and/or synthetic high-potency Sweet lose, fructose, threose, arabinose, Xylose, lyxose, allose, ener in combination with at least one Sweet taste improving 40 altrose, mannose, idose, lactose, maltose, invert Sugar, isotre polyol additive and at least one Sweet taste improving inor halose, neotrehalose, palatinose or isomalitulose, erythrose, ganic salt additive; wherein the at least one polyol additive is deoxyribose, gulose, idose, talose, erythrulose, Xylulose, psi chosen from erythritol, maltitol, mannitol, sorbitol, lactitol, cose, turanose, cellobiose, amylopectin, glucosamine, man Xylitol, inositol, isomalt, propylene glycol, glycerol (glyc nosamine, fucose, glucuronic acid, gluconic acid, glucono erin), threitol, galactitol, palatinose, reduced isomalto-oli 45 lactone, abequose, galactosamine, beet oligosaccharides, gosaccharides, reduced Xylo-oligosaccharides, reduced gen isomalto-oligosaccharides (isomaltose, isomaltotriose, tio-oligosaccharides, reduced maltose syrup, or reduced panose and the like), Xylo-oligosaccharides (Xylotriose, Xylo glucose syrup; and wherein the at least one inorganic salt biose and the like), gentio-oligoscaccharides (gentiobiose, additive is chosen from sodium chloride, potassium chloride, gentiotriose, gentiotetraose and the like), Sorbose, nigero Sodium dihydrogen phosphate, Sodium Sulfate, potassium cit 50 oligosaccharides, palatinose oligosaccharides, fucose, fruc rate, europium chloride (EuCl), gadolinium chloride tooligosaccharides (kestose, nystose and the like), maltotet (GdCl), terbium chloride (TbCl), magnesium sulfate, alum, raol, maltotriol, malto-oligosaccharides (maltotriose, magnesium chloride, potassium chloride, mono-, di-, tri-ba maltotetraose, maltopentaose, maltohexaose, maltoheptaose sic sodium or potassium salts of phosphoric acid, salts of and the like), lactulose, melibiose, raffinose, rhamnose, hydrochloric acid, sodium carbonate, Sodium bisulfate, or 55 ribose, isomerized liquid Sugars such as high fructose corn/ Sodium bicarbonate. starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling In another embodiment, a functional Sweetener composi Sugars, soybean oligosaccharides, or glucose syrup; wherein tion is provided comprising at least one functional ingredient the at least one amino acid additive is chosen from aspartic and at least one natural and/or synthetic high-potency Sweet acid, arginine, glycine, glutamic acid, proline, threonine, ener in combination with at least one Sweet taste improving 60 theanine, cysteine, cystine, alanine, Valine, tyrosine, leucine, carbohydrate additive and at least one Sweet taste improving isoleucine, asparagine, serine, lysine, histidine, ornithine, inorganic salt additive; wherein the at least one carbohydrate methionine, camitine, aminobutyric acid (alpha-, beta-, and additive is chosen from tagatose, trehalose, galactose, rham gamma-isomers), glutamine, hydroxyproline, taurine, norva nose, cyclodextrin (e.g., C-cyclodextrin, B-cyclodextrin, and line, sarcosine, or salts thereof, and wherein the at least one Y-cyclodextrin), maltodextrin (including resistant maltodex 65 inorganic salt additive is chosen from Sodium chloride, potas trins such as Fibersol-2TM), dextran, sucrose, glucose, ribu sium chloride, sodium sulfate, potassium citrate, europium lose, fructose, threose, arabinose, Xylose, lyxose, allose, chloride (EuCl), gadolinium chloride (GdCl), terbium chlo US 8,524,304 B2 57 58 ride (TbCls), magnesium phosphate, magnesium Sulfate, phenylalanine 1-methyl ester, N-N-3-(3-methoxy-4- alum, magnesium chloride, potassium chloride, mono-, di-, hydroxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine tri-basic sodium or potassium salts of phosphoric acid, salts 1-methyl ester, salts thereof, and the like. of hydrochloric acid, Sodium carbonate, Sodium bisulfate, or In one embodiment, a functional Sweetener composition Sodium bicarbonate. comprising at least one functional ingredient and a Sweetener In another embodiment, a functional Sweetener composi comprising rebaudioside-A (REBA), stevia, Stevioside, tion is provided comprising at least one functional ingredient mogroside IV. mogroside V, Luo Han Guo Sweetener, mona and at least one natural and/or synthetic high-potency Sweet tin, curculin, Sucralose, cyclamate, saccharin, aspartame, ener in combination with at least one Sweet taste improving acesulfame potassium or other salts, or neotame, in combi polyol additive and at least one Sweet taste improving 10 nation with at least one Sweet taste improving amino acid polyamino acid additive; wherein the at least one polyol addi additive and at least one Sweet taste improving polyol additive tive is chosen from erythritol, maltitol, mannitol, sorbitol, is provided. In a particular embodiment, the at least one Sweet lactitol. Xylitol, inositol, isomalt, propylene glycol, glycerol taste improving amino acid additive is present in an amount (glycerin), threitol, galactitol, palatinose, reduced isomalto from about 100 ppm to about 25,000 ppm of the composition, oligosaccharides, reduced Xylo-oligosaccharides, reduced 15 and the at least one Sweet taste improving polyol additive is gentio-oligosaccharides, reduced maltose syrup, or reduced present in an amount from about 400 to about 80,000 ppm of glucose syrup; and wherein the at least one polyamino acid the composition. In a still more particular embodiment, the at additive is chosen from poly-L-aspartic acid, poly-L-lysine least one Sweet taste improving amino acid additive is glycine (erg., poly-L-C-lysine or poly-L-e-lysine), poly-L-ornithine or alanine, and the at least one Sweet taste improving polyol (e.g., poly-L-C-Omithine or poly-L-e-ornithine), poly-L-argi additive is erythritol. nine, and other polymeric forms of amino acids, or salts In one embodiment, a functional Sweetener composition thereof. comprising at least one functional ingredient and a Sweetener In another embodiment, a functional Sweetener composi comprising rebaudioside-A (REBA), stevia, Stevioside, tion is provided comprising at least one functional ingredient mogroside IV. mogroside V, Luo Han Guo Sweetener, mona and at least one natural and/or synthetic high-potency Sweet 25 tin, curculin, Sucralose, saccharin, cyclamate, aspartame, ener in combination with at least one Sweet taste improving acesulfame potassium or other salts, or neotame, in combi protein or protein hydrolysate additive and at least one Sweet nation with at least one Sweet taste improving amino acid taste improving inorganic salt additive; wherein the at least additive and at least one Sweet taste improving protein or one Sweet taste improving protein or protein hydrolysate protein hydrolysate additive is provided. In a particular additive is chosen from bovine serum albumin (BSA), whey 30 embodiment, the at least one Sweet taste improving amino protein (including fractions or concentrates thereof Such as acid additive is present in an amount from about 100 to about 90% instant whey protein isolate, 34% whey protein, 50% 15,000 ppm of the composition, and the at least one sweet hydrolyzed whey protein, and 80% whey protein concen taste improving protein or protein hydrolysate additive is trate), Soluble rice protein, soy protein, protein isolates, pro present in an amount from about 200 ppm to about 50,000 tein hydrolysates, reaction products of protein hydrolysates, 35 ppm of the composition. In a still more particular embodi glycoproteins, and/or proteoglycans containing amino acids ment, the at least one Sweet taste improving amino acid addi (e.g., glycine, alanine, serine, threonine, theanine, aspar tive is glycine or lysine, and the at least one Sweet taste agine, glutamine, arginine, Valine, isoleucine, leucine, norva improving protein or protein hydrolysate additive is a protein, line, methionine, proline, tyrosine, hydroxyproline, or the a hydrolysate, or a reaction product of a hydrolysate of a like), collagen (e.g., gelatin), partially hydrolyzed collagen 40 protein containing glycine, alanine, serine, leucine, Valine, (e.g., hydrolyzed fish collagen), and collagen hydrolysates isoleucine, proline, or threonine. (e.g., porcine collagen hydrolysate); and wherein the at least In one embodiment, a functional Sweetener composition one Sweet taste improving inorganic salt additive is chosen comprising at least one functional ingredient and a Sweetener from Sodium chloride, potassium chloride, Sodium Sulfate, comprising rebaudioside-A (REBA), stevia, Stevioside, potassium citrate, europium chloride (EuCl), gadolinium 45 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona chloride (GdCl), terbium chloride (TbCl), magnesium tin, curculin, Sucralose, saccharin, cyclamate, aspartame, phosphate, magnesium Sulfate, alum, magnesium chloride, acesulfame potassium or other salts, or neotame, in combi potassium chloride, mono-, di-, tri-basic sodium or potassium nation with at least one Sweet taste improving protein or salts of phosphoric acid, salts of hydrochloric acid, sodium protein hydrolysate additive and at least one Sweet taste carbonate, sodium bisulfate, or Sodium bicarbonate. 50 improving polyol additive is provided. Inaparticular embodi In another embodiment, a functional Sweetener composi ment, the at least one Sweet taste improving protein or protein tion is provided comprising at least one functional ingredient hydrolysate additive is present in an amount from about 200 and rebaudioside A in combination with at least one natural ppm to about 50,000 ppm of the composition, and at least one and/or synthetic high-potency Sweetener other than rebaudio Sweet taste improving polyol additive is present in an amount side-A and at least one Sweet taste improving composition. 55 from about 400 to about 80,000 ppm of the composition. In a In another particular embodiment, a functional Sweetener still more particular embodiment, the at least one Sweet taste composition is provided comprising at least one functional improving protein or protein hydrolysate additive is a protein, ingredient and rebaudioside A in combination with at least a hydrolysate, or a reaction product of a hydrolysate of pro one synthetic high-potency Sweetener, wherein the at least teins containing glycine, alanine, serine, leucine, Valine, iso one synthetic high-potency Sweetener functions as a Sweet 60 leucine, proline, or threonine, and the at least one Sweet taste taste improving composition. Non-limiting examples of suit improving polyol additive is erythritol. able Sweet taste improving synthetic Sweetener additives In one embodiment, a functional Sweetener composition include Sucralose, potassium acesulfame, aspartame, alitame, comprising at least one functional ingredient and a Sweetener saccharin, neohesperidin dihydrochalcone, cyclamate, comprising rebaudioside-A (REBA), stevia, Stevioside, neotame, N-N-3-(3-hydroxy-4-methoxyphenyl)propyl-L- 65 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona C.-aspartyl-L-phenylalanine 1-methyl ester, N-N-3-(3-hy tin, curculin, Sucralose, saccharin, cyclamate, aspartame, droxy-4-methoxyphenyl)-3-methylbutyl-L-C.-aspartyl-L- acesulfame potassium or other salts, or neotame, in combi US 8,524,304 B2 59 60 nation with at least one Sweet taste improving carbohydrate bination with saccharin or acesulfame potassium or other additive is provided. In a particular embodiment, the at least salts in an amount from about 10 ppm to about 100 ppm of the one Sweet taste improving carbohydrate additive is present in composition. an amount from about 1,000 to about 100,000 ppm of the In one embodiment, a functional Sweetener composition composition. In a still more particular embodiment, the com comprising at least one functional ingredient and a Sweetener position comprises REBA and glucose, sucrose, HFCS, or comprising rebaudioside-A (REBA), stevia, Stevioside, D-fructose in an amount from about 10,000 ppm to about mogroside IV. mogroside V, Luo Han Guo Sweetener, mona 80,000 ppm of the composition. tin, curculin, Sucralose, saccharin, cyclamate, aspartame, In one embodiment, a functional Sweetener composition acesulfame potassium or other salts, or neotame, in combi comprising at least one functional ingredient and a Sweetener 10 nation with at least one Sweet taste improving carbohydrate comprising rebaudioside-A (REBA), stevia, Stevioside, additive and at least one Sweet taste improving polyol additive mogroside IV. mogroside V, Luo Han Guo Sweetener, mona is provided. In a particular embodiment, the at least one Sweet tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, taste improving carbohydrate additive is present in an amount acesulfame potassium or other salts, or neotame, in combi 15 from about 1,000 to about 100,000 ppm of the composition nation with at least one Sweet taste improving polyol additive and at least one Sweet taste improving polyol additive is is provided. In a particular embodiment, the at least one Sweet present in an amount from about 400 to about 80,000 ppm of taste improving polyol additive is present in an amount from the composition. Non-limiting examples include at least one about 400 to about 80,000 ppm of the composition. In another functional ingredient and a Sweetener comprising rebaudio particular embodiment, the at least one Sweet taste improving side-A (REBA), stevia, Stevioside, mogroside IV. mogroside polyol additive is present in an amount from about 5,000 to V. Luo Han Guo Sweetener, monatin, eurculin, Sucralose, about 60,000 ppm of the functional sweetener composition. saccharin, cyclamate, aspartame, acesulfame potassium or Non-limiting examples include at least one functional ingre other salts, or neotame, in combination with tagatose, fruc dient and a sweetener comprising rebaudioside-A (REBA), tose or Sucrose and erythritol. Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo 25 In one embodiment, a functional Sweetener composition Sweetener, monatin, curculin, Sucralose, Saccharin, cycla comprising at least one functional ingredient and a Sweetener mate, aspartame, acesulfame potassium or other salts, or comprising rebaudioside-A (REBA), stevia, Stevioside, neotame, in combination with propylene glycol, erythritol, or mogroside IV. mogroside V, Luo Han Guo Sweetener, mona combinations thereof. tin, curculin, Sucralose, saccharin, cyclamate, aspartame, 30 acesulfame potassium or other salts, or neotame, in combi In one embodiment, a functional Sweetener composition nation with at least one Sweet taste improving inorganic salt comprising rebaudioside-A (REBA) (with at least 50% additive is provided. Non-limiting examples include at least REBA in a steviol glycoside mixture) in combination with at one functional ingredient and a Sweetener comprising rebau least one Sweet taste improving polyol additive is provided. dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro Desirably, the at least one Sweet taste improving polyol addi 35 side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, tive comprises erythritol. In a particular embodiment of the saccharin, cyclamate, aspartame, acesulfame potassium or functional Sweetener composition, rebaudioside A is present other salts, or neotame, in combination with NaCl, KCl, in an amount from about 100 to about 3,000 ppm and the NaHSO.H2O, NaH2PO, MgSO KAl(SO) (alum), mag erythritol is present in an amount from about 400 to about nesium phosphate, magnesium chloride, KCl and KHPO, 80,000 ppm of the total sweetener composition. In another 40 or other combinations thereof. A particularly desirable embodiment of the functional Sweetener composition, rebau embodiment comprises the at least one functional ingredient dioside A is present in an amount from about 100 to about and a Sweetener comprising rebaudioside-A (REBA), Stevia, 3,000 ppm and the erythritol is present in an amount from Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet about 5,000 to about 40,000 ppm of the total sweetener com ener, monatin, curculin, Sucralose, Saccharin, cyclamate, position. In still another embodiment of the functional sweet 45 aspartame, acesulfame potassium or other salts, or neotame, ener composition, rebaudioside A is present in an amount in combination with a mixture of inorganic salt additives, from about 100 to about 3,000 ppm and the erythritol is Such as chlorides, phosphates, and Sulfates of Sodium, mag present in an amount from about 10,000 to about 35,000 ppm nesium, potassium, and calcium (e.g., Sodium chloride and of the total Sweetener composition. In another particular potassium chloride; potassium phosphate and potassium embodiment of the functional Sweetener composition, rebau 50 chloride; sodium chloride and sodium phosphate; calcium dioside A and erythritol are present in the Sweetener compo phosphate and calcium Sulfate; magnesium chloride and sition in a ratio from about 1:4 to about 1:800, respectively. In magnesium phosphate; and calcium phosphate, calcium Sul yet another particular embodiment of the functional sweet fate, and potassium Sulfate). ener composition, rebaudioside A and erythritol are present in In a particular embodiment, a functional Sweetener com the Sweetener composition in a ratio from about 1:20 to about 55 position comprising at least one functional ingredient and a 1:600, respectively; more particularly from about 1:50 to Sweetener comprises aspartame, acesfulame potassium or about 1:300; and still more particularly from about 1:75 to other salts, and Sucralose in combination with at least one about 1:150. Sweet taste improving inorganic salt additive. In a particular In another embodiment, a functional Sweetener composi embodiment, the at least one Sweet taste improving inorganic tion comprising at least one functional ingredient and a 60 salt additive is present in an amount in the range of about 25 Sweetener composition comprising rebaudioside-A (REBA), to about 5,000 ppm of the composition. Non-limiting Stevia, Stevioside, mogroside IV. mogroside V, Luo Han Guo examples include at least one functional ingredient and a Sweetener, monatin, or curculin, in combination with at least Sweetener comprising aspartame, acesulfame potassium, and one Sweet taste improving synthetic Sweetener additive is Sucralose in combination with magnesium chloride; at least provided. In a particular embodiment, the functional Sweet 65 one functional ingredient and a Sweetener comprising aspar ener composition comprises at least one functional ingredient tame, acesulfame potassium, and Sucralose in combination and a Sweetener comprising rebaudioside-A (REBA) in com with magnesium sulfate; or at least one functional ingredient US 8,524,304 B2 61 62 and a Sweetener comprising aspartame, acesulfame potas other salts, or neotame, in combination with dioctyl sulfos sium, and Sucralose in combination with magnesium sulfate luccinate sodium, cetylpyridinium chloride, hexadecyltrim and sodium chloride. ethylammonium bromide, Sucrose oleate, polysorbate 20, In one embodiment, a functional Sweetener composition polysorbate 80, lecithin, or combinations thereof. comprising at least one functional ingredient and a Sweetener In one embodiment, a functional Sweetener composition comprising rebaudioside-A (REBA), stevia, Stevioside, comprising at least one functional ingredient and a Sweetener mogroside IV. mogroside V, Luo Han Guo Sweetener, mona comprising rebaudioside-A (REBA), stevia, Stevioside, tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, mogroside IV. mogroside V, Luo Han Guo Sweetener, mona acesulfame potassium or other salts, or neotame, in combi tin, curculin, Sucralose, saccharin, cyclamate, aspartame, nation with at least one Sweet taste improving organic acid 10 acesulfame potassium or other salts, or neotame, in combi salt additive is provided. Non-limiting examples include at nation with at least one Sweet taste improving polymer addi least one functional ingredient and a Sweetener comprising tive is provided. Non-limiting examples include at least one rebaudioside-A (REBA), stevia, Stevioside, mogroside IV. functional ingredient and a Sweetener comprising rebaudio mogroside V. Luo Han Guo Sweetener, monatin, curculin, side-A (REBA), stevia, Stevioside, mogroside IV. mogroside Sucralose, saccharin, cyclamate, aspartame, acesulfame 15 V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, potassium or other salts, or neotame, in combination with saccharin, cyclamate, aspartame, acesulfame potassium or choline chloride in citrate buffer, D-gluconic acid sodium other salts, or neotame, in combination with cationic polymer salt, guanidine HCl, D-glucosamine HCl, amiloride HCl, or Such as polyethyleneimine, poly-L-lysine (e.g., poly-L-C.- combinations thereof. lysine or poly-L-e-lysine), poly-L-Omithine (e.g., poly-L-C- In one embodiment, a functional Sweetener composition ornithine or poly-L-e-omithine), chitosan, or combinations comprising at least one functional ingredient and a Sweetener thereof. comprising rebaudioside-A (REBA), stevia, Stevioside, In one embodiment, a functional Sweetener composition mogroside IV. mogroside V, Luo Han Guo Sweetener, mona comprising at least one functional ingredient and a Sweetener tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, comprising rebaudioside-A (REBA), stevia, Stevioside, acesulfame potassium or other salts, or neotame, in combi 25 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona nation with at least one Sweet taste improving organic acid tin, curculin, Sucralose, saccharin, cyclamate, aspartame, additive is provided. Non-limiting examples include at least acesulfame potassium or other salts, or neotame, in combi one functional ingredient and a Sweetener comprising rebau nation with at least one Sweet taste improving polymer addi dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro tive and at least one Sweet taste improving polyol additive is side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, 30 provided. In a particular embodiment, the at least one Sweet saccharin, cyclamate, aspartame, acesulfame potassium or taste improving polymer additive is present in an amount other salts, or neotame, in combination with fumaric acid, from about 30 to about 2,000 ppm of the composition, and the malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, at least one Sweet taste improving polyol additive is present in tannic acid, Succinic acid, glutaric acid, or combinations an amount from about 400 to about 80,000 ppm of the com thereof. 35 position. Non-limiting examples include at least one func In one embodiment, a functional Sweetener composition tional ingredient and a Sweetener comprising rebaudioside-A comprising at least one functional ingredient and a Sweetener (REBA), Stevia, Stevioside, mogroside IV. mogroside V, Luo comprising rebaudioside-A (REBA), stevia, Stevioside, Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, mogroside IV. mogroside V, Luo Han Guo Sweetener, mona cyclamate, aspartame, acesulfame potassium or other salts, or tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, 40 neotame, in combination with a hydrocolloid, Such as a gum acesulfame potassium or other salts, or neotame, in combi acacia Seyal, and erythritol. nation with at least one Sweet taste improving amino acid In one embodiment, a functional Sweetener composition additive is provided. In a particular embodiment, the at least comprising at least one functional ingredient and a Sweetener one Sweet taste improving amino acid additive is present in an comprising rebaudioside-A (REBA), stevia, Stevioside, amount from about 100 to about 25,000 ppm of the compo 45 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona sition. Non-limiting examples include at least one functional tin, curculin, Sucralose, saccharin, cyclamate, aspartame, ingredient and a Sweetener comprising rebaudioside-A acesulfame potassium or other salts, or neotame, in combi (REBA), Stevia, Stevioside, mogroside IV, mogroside V. Luo nation with at least one Sweet taste improving protein or Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, protein hydrolysate additive is provided. Non-limiting cyclamate, aspartame, acesulfame potassium or other salts, or 50 examples include at least one functional ingredient and a neotame, in combination with glycine, L-alanine, L-serine, sweetener comprising rebaudioside-A (REBA), Stevia, L-threonine, B-alanine, aminobutyric acid (alpha-, beta-, or Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet gamma-isomers), L-aspartic acid, L-glutamic acid, L-lysine, ener, monatin, curculin, Sucralose, Saccharin, cyclamate, glycine and L-alanine mixture, Salt derivatives or combina aspartame, acesulfame potassium or other salts, or neotame, tions thereof. 55 in combination with bovine serum albumin (BSA), whey In one embodiment, a functional Sweetener composition protein or combinations thereof. comprising at least one functional ingredient and a Sweetener In one embodiment, a functional Sweetener composition comprising rebaudioside-A (REBA), stevia, Stevioside, comprising at least one functional ingredient and a Sweetener mogroside IV. mogroside V, Luo Han Guo Sweetener, mona comprising rebaudioside-A (REBA), stevia, Stevioside, tin, curculin, Sucralose, Saccharin, cyclamate, aspartame, 60 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona acesulfame potassium or other salts, or neotame, in combi tin, curculin, Sucralose, saccharin, cyclamate, aspartame, nation with at least one Sweet taste improving Surfactant acesulfame potassium or other salts, or neotame, in combi additive is provided. Non-limiting examples include at least nation with at least one Sweet taste improving amino acid one functional ingredient and a Sweetener comprising rebau additive and at least one Sweet taste improving inorganic acid dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro 65 salt additive is provided. In a particular embodiment, the at side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, least one Sweet taste improving amino acid additive is present saccharin, cyclamate, aspartame, acesulfame potassium or in an amount from about 100 to about 25,000 ppm of the US 8,524,304 B2 63 64 composition and the at least one Sweet taste improving inor other salts, or neotame, in combination with fructose, ganic acid salt additive is present in an amount from about 25 Sucrose, or glucose, sodium chloride, and potassium chloride. to about 5,000 ppm of the composition. Non-limiting In another embodiment, a functional Sweetener composi examples include at least one functional ingredient and a tion comprising at least one functional ingredient and a sweetener comprising rebaudioside-A (REBA), stevia, sweetener comprising rebaudioside-A (REBA), Stevia, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet ener, monatin, curculin, Sucralose, Saccharin, cyclamate, ener, monatin, curculin, Sucralose, Saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, aspartame, acesulfame potassium or other salts, or neotame, in combination with glycine and alum; rebaudioside-A in combination with at least one Sweet taste improving bitter 10 additive and at least one Sweet taste improving inorganic salt (REBA), Stevia, Stevioside, mogroside IV, mogroside V. Luo additive is provided. A non-limiting example include at least Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, one functional ingredient and a Sweetener comprising rebau cyclamate, aspartame, acesulfame potassium or other salts, or dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro neotame, in combination with glycine and potassium chlo side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, ride; rebaudioside-A (REBA), Stevia, stevioside, mogroside 15 saccharin, cyclamate, aspartame, acesulfame potassium or IV. mogroside V, Luo Han Guo Sweetener, monatin, curculin, other salts, or neotame, in combination with urea and Sodium Sucralose, saccharin, cyclamate, aspartame, acesulfame chloride. potassium or other salts, or neotame, in combination with In another embodiment, a functional Sweetener composi glycine and sodium chloride; REBA in combination with tion comprising at least one functional ingredient and a glycine, potassium dihydrogen phosphate, and potassium sweetener comprising rebaudioside-A (REBA), Stevia, chloride; and rebaudioside-A (REBA), Stevia, Stevioside, Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet morgroside IV, morgroSide V. Lo Han Guo, monatin, curcu ener, monatin, curculin, Sucralose, Saccharin, cyclamate, lin, Sucralose, Saccharin, aspartame, acesulfame potassium or aspartame, acesulfame potassium or other salts, or neotame, other salts, or neotame, in combination with glycine, sodium in combination with at least one Sweet taste improving amino chloride, and potassium chloride. 25 acid additive and at least one Sweet taste improving In another embodiment, a functional Sweetener composi polyamino acid additive is provided. In a particular embodi tion comprising at least one functional ingredient and a ment, the at least one Sweet taste improving amino acid addi sweetener comprising rebaudioside-A (REBA), stevia, tive is present in an amount from about 100 to about 25,000 Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet ppm of the composition and the at least one Sweet taste ener, monatin, curculin, Sucralose, Saccharin, cyclamate, 30 improving polyamino acid additive is present in an amount aspartame, acesulfame potassium or other salts, or neotame, from about 30 to about 2,000 ppm of the composition. Non in combination with at least one Sweet taste improving car limiting examples include at least one functional ingredient bohydrate additive and at least one Sweet taste improving and a Sweetener comprising rebaudioside-A (REBA), Stevia, inorganic acid salt additive is provided. In a particular Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet embodiment, the at least one Sweet taste improving carbohy 35 ener, monatin, curculin, Sucralose, Saccharin, cyclamate, drate additive is present in an amount from about 1,000 to aspartame, acesulfame potassium or other salts, or neotame, about 100,000 ppm of the composition and the at least one in combination with glycine and poly-L-C-lysine; and at least Sweet taste improving inorganic acid salt additive is present in one functional ingredient and a Sweetener comprising rebau an amount from about 25 ppm to about 5,000 ppm. Non dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro limiting examples include at least one functional ingredient 40 side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, and a Sweetener comprising rebaudioside-A (REBA), Stevia, saccharin, cyclamate, aspartame, acesulfame potassium or Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet other salts, or neotame, in combination with glycine and ener, monatin, curculin, Sucralose, Saccharin, cyclamate, poly-L-e-lysine. aspartame, acesulfame potassium or other salts, or neotame, In another embodiment, a functional Sweetener composi in combination with fructose. Sucrose, or glucose and alum; at 45 tion comprising at least one functional ingredient and a least one functional ingredient and a Sweetener comprising sweetener comprising rebaudioside-A (REBA), Stevia, rebaudioside-A (REBA), stevia, Stevioside, mogroside IV. Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet mogroside V. Luo Han Guo Sweetener, monatin, curculin, ener, monatin, curculin, Sucralose, Saccharin, cyclamate, Sucralose, saccharin, cyclamate, aspartame, acesulfame aspartame, acesulfame potassium or other salts, or neotame, potassium or other salts, or neotame, in combination with 50 in combination with at least one Sweet taste improving amino fructose. Sucrose, or glucose and potassium chloride; at least acid additive and at least one Sweet taste improving organic one functional ingredient and a Sweetener comprising rebau acid additive is provided. In a particular embodiment, the at dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro least one Sweet taste improving amino acid additive is present side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, in an amount from about 100 to about 25,000 ppm of the saccharin, cyclamate, aspartame, acesulfame potassium or 55 composition and the at least one Sweet taste improving other salts, or neotame, in combination with fructose, organic acid additive is present in an amount from about 10 to Sucrose, or glucose and sodium chloride; at least one func about 5,000 ppm of the composition. A non-limiting example tional ingredient and a Sweetener comprising rebaudioside-A includes at least one functional ingredient and a Sweetener (REBA), Stevia, Stevioside, mogroside IV, mogroside V. Luo comprising rebaudioside-A (REBA), stevia, Stevioside, Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, 60 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona cyclamate, aspartame, acesulfame potassium or other salts, or tin, curculin, Sucralose, saccharin, cyclamate, aspartame, neotame, in combination with fructose. Sucrose, or glucose, acesulfame potassium or other salts, or neotame, in combi potassium phosphate, and potassium chloride; and at least nation with glycine and Sodium gluconate. one functional ingredient and a Sweetener comprising rebau In another embodiment, a functional Sweetener composi dioside-A (REBA), stevia, Stevioside, mogroside IV. mogro 65 tion comprising at least one functional ingredient and a side V. Luo Han Guo Sweetener, monatin, curculin, Sucralose, sweetener comprising rebaudioside-A (REBA), Stevia, saccharin, cyclamate, aspartame, acesulfame potassium or Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet US 8,524,304 B2 65 66 ener, monatin, curculin, Sucralose, Saccharin, cyclamate, In another embodiment, a functional Sweetener composi aspartame, acesulfame potassium or other salts, or neotame, tion comprising at least one functional ingredient and a in combination with at least one Sweet taste improving amino sweetener comprising rebaudioside-A (REBA), Stevia, acid additive and at least one Sweet taste improving carbohy Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet drate additive is provided. In a particular embodiment, the at 5 ener, monatin, curculin, Sucralose, Saccharin, cyclamate, least one Sweet taste improving amino acid additive is present aspartame, acesulfame potassium or other salts, or neotame, in an amount from about 100 to about 25,000 ppm of the in combination with at least one Sweet taste improving amino composition and the at least one Sweet taste improving car acid additive, at least one Sweet taste improving polyol addi bohydrate additive is present in an amount from about 1,000 tive, and at least one Sweet taste improving inorganic acid salt 10 additive is provided. In a particular embodiment, the at least to about 100,000 ppm of the composition. A non-limiting one Sweet taste improving amino acid additive is present in an example includes at least one functional ingredient and a amount from about 100 to about 25,000 ppm of the compo sweetener comprising rebaudioside-A (REBA), stevia, sition, the at least one Sweet taste improving polyol additive is Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet present in an amount from about 400 to about 80,000 ppm of ener, monatin, curculin, Sucralose, Saccharin, cyclamate, 15 the composition, and the at least one Sweet taste improving aspartame, acesulfame potassium or other salts, or neotame, inorganic acid salt additive is present in an amount from about in combination with L-alanine and fructose. 25 to about 5,000 ppm of the composition. A non-limiting In another embodiment, a functional Sweetener composi example includes at least one functional ingredient and a tion comprising at least one functional ingredient and a sweetener comprising rebaudioside-A (REBA), Stevia, Sweetener comprising rebaudioside-A (REBA), Stevia, 20 Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet ener, monatin, curculin, Sucralose, Saccharin, cyclamate, ener, monatin, curculin, Sucralose, Saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, aspartame, acesulfame potassium or other salts, or neotame, in combination with erythritol, glycine, KC1, and KHPO. in combination with at least one Sweet taste improving amino In another embodiment, a functional Sweetener composi acid additive, at least one Sweet taste improving polyol addi- 25 tion comprising at least one functional ingredient and a tive, at least one Sweet taste improving inorganic salt additive, sweetener comprising rebaudioside-A (REBA), Stevia, and at least one Sweet taste improving organic acid salt addi Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet tive is provided. In a particular embodiment, the at least one ener, monatin, curculin, glycyrrihizin Such as mono-ammo Sweet taste improving amino acid additive is present in an nium glycyrrhizie acid salt hydrate. Sucralose, Saccharin, amount from about 100 to about 25,000 ppm of the compo- 30 cyclamate, aspartame, acesulfame potassium or other salts, or sition, the at least one Sweet taste improving polyol additive is neotame, in combination with a Sweet taste improving inor present in an amount from about 400 to about 80,000 ppm of ganic acid salt additive is provided. A non-limiting example the composition, the at least one Sweet taste improving inor includes at least one functional ingredient and a Sweetener ganic salt additive is present in an amount from about 50 to comprising rebaudioside-A (REBA), stevia, Stevioside, about 5,000 ppm of the composition, and the at least one 35 mogroside IV. mogroside V, Luo Han Guo Sweetener, mona Sweet taste improving organic acid salt additive is present in tin, curculin, glycyrrihizin Such as mono-ammonium glycyr an amount from about 20 to about 10,000 ppm of the com rhizic acid salt hydrate. Sucralose, saccharin, cyclamate, position. A non-limiting example includes at least one func aspartame, acesulfame potassium or other salts, or neotame, tional ingredient and a Sweetener comprising rebaudioside-A in combination with sodium chloride. (REBA), Stevia, Stevioside, mogroside IV, mogroside V. Luo 40 The desired weight ratio of the natural and/or synthetic Han Guo Sweetener, monatin, curculin, Sucralose, Saccharin, high-potency Sweetener to Sweet taste improving composi cyclamate, aspartame, acesulfame potassium or other salts, or tion(s) in the functional Sweetener composition will depend neotame, in combination with erythritol, glycine, KCl, on the particular natural and/or synthetic high-potency Sweet KHPO, and choline chloride. ener, and the Sweetness and other characteristics desired in In another embodiment, a functional Sweetener composi- 45 the final product or orally ingestible composition. Natural tion comprising at least one functional ingredient and a and/or synthetic high-potency Sweeteners vary greatly in their sweetener comprising rebaudioside-A (REBA), stevia, potency, ranging from about 30 times more potent than Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet sucrose to about 8,000 times more potent than sucrose on a ener, monatin, curculin, Sucralose, Saccharin, cyclamate, weight basis. In general, the weight ratio of the natural and/or aspartame, acesulfame potassium or other salts, or neotame, 50 synthetic high-potency Sweetener to Sweet taste improving in combination with at least one Sweet taste improving amino composition may for example range from range between acid additive, at least one Sweet taste improving carbohydrate 10,000:1 and 1:10,000; a further non-limiting example may additive, and at least one Sweet taste improving polyol addi range from about 9,000:1 to about 1:9,000; yet another tive is provided. In a particular embodiment, the at least one example may range from about 8,000:1 to about 1:8,000; a Sweet taste improving amino acid additive is present in an 55 further example may range from about 7,000:1 to about 1:7, amount from about 100 to about 25,000 ppm of the compo 000; another example may range from about 6,000:1 to about sition, the at least one Sweet taste improving carbohydrate 1:6000; in yet another example may range from about 5,000:1 additive is present in an amount from about 1,000 to about to about 1:5,000; in yet another example may range from 100,000 ppm of the composition, and the at least one sweet about 4,000:1 to about 1:4,000; in yet another example may taste improving polyol additive is present in an amount from 60 range from about 3,000:1 to about 1:3,000; in yet another about 400 to about 80,000 ppm of the composition. A non example may range from about 2,000:1 to about 1:2,000; in limiting example includes at least one functional ingredient yet another example may range from about 1,500:1 to about and a Sweetener comprising rebaudioside-A (REBA), Stevia, 1:1.500; in yet another example may range from about Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet 1,000:1 to about 1:1,000; in yet another example may range ener, monatin, curculin, Sucralose, Saccharin, cyclamate, 65 from about 900:1 to about 1:900; in yet another example may aspartame, acesulfame potassium or other salts, or neotame, range from about 800:1 to about 1:800; in yet another in combination with L-alanine, fructose, and erythritol. example may range from about 700:1 to about 1:700; in yet US 8,524,304 B2 67 68 another example may range from about 600:1 to about 1:600; and/or synthetic high-potency Sweetener may be in a pure, in yet another example may range from about 500:1 to about diluted, or concentrated form as a liquid (e.g., Solution), Solid 1:500; in yet another example may range from about 400:1 to (e.g., powder, chunk, pellet, grain, block, crystalline, or the about 1:400; in yet another example may range from about like), Suspension, gas State, or combinations thereof may be 300:1 to about 1:300; in yet another example may range from contacted with the at least one Sweet taste improving compo about 200:1 to about 1:200; in yet another example may range sition which may be inapure, diluted, or concentrated form as from about 150:1 to about 1:150; in yet another example may a liquid (e.g., Solution), Solid (e.g., powder, chunk, pellet, range from about 100:1 to about 1:100; in yet another grain, block, crystalline, or the like), Suspension, gas state, or example may range from about 90:1 to about 1:90; in yet combinations thereof and with the at least one functional another example may range from about 8.0:1 to about 1:80; in 10 ingredient which may be in pure, diluted, or concentrated yet another example may range from about 70:1 to about form as a liquid (e.g., Solution), Solid (e.g., powder, chunk, 1:70; in yet another example may range from about 60:1 to pellet, grain, block, crystalline, or the like), Suspension, gas about 1:60; in yet another example may range from about state, or combinations thereof before all are contacted with an 50:1 to about 1:50; in yet another example may range from orally ingestible composition. In yet another embodiment, about 40:1 to about 1:40; in yet another example may range 15 when there are more than one natural and/or synthetic high from about 30:1 to about 1:30; in yet another example may potency Sweetener, more than one Sweet taste improving range from about 20:1 to about 1:20; in yet another example composition, or more than one functional ingredient, each may range from about 15:1 to about 1:15; in yet another component of the functional Sweetener composition may be example may range from about 10:1 to about 1:10; in yet added simultaneously, in an alternating pattern, in a random another example may range from about 9:1 to about 1:9; in yet pattern, or any other pattern. another example may range from about 8:1 to about 1:8; in yet IV. Tabletop Functional Sweetener Compositions another example may range from about 7:1 to about 1:7; in yet In a particular embodiment of the present invention, the another example may range from about 6:1 to about 1:6; in yet functional Sweetener compositions comprise a tabletop func another example may range from about 5:1 to about 1:5; in yet tional Sweetener composition comprising at least one natural another example may range from about 4:1 to about 1:4; in yet 25 and/or synthetic high-potency Sweetener in combination another example may range from about 3:1 to about 1:3; in yet with: (i) at least one functional ingredient; (ii) at least one another example may range from about 2:1 to about 1:2; and bulking agent; and (iii) optionally at least one Sweet taste in yet another example may be about 1:1; depending on the improving composition and/or anti-caking agent with particular natural and/or synthetic high-potency Sweetener improved temporal and/or flavor profile. In accordance with selected. 30 particular embodiments, Suitable “bulking agents' include It is contemplated that the combination of at least one maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 natural and/or synthetic high-potency sweetener to at least or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, one Sweet taste improving composition may be carried out in Xylose, ribulose, mannose, Xylitol, mannitol, galactitol, any pH range that does not materially or adversely affect the erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lac taste of the functional Sweetener composition or the func 35 tose, inulin, glycerol, propylene glycol, polyols, polydex tional Sweetened composition. A non-limiting example of the trose, fructooligosaccharides, cellulose and cellulose deriva pH range may be from about 2 to about 8. A further example tives, and the like, and mixtures thereof Additionally, in includes a pH range from about 2 to about 5. accordance with still other embodiments of the invention, One of ordinary skill in the art may combine at least one granulated Sugar (Sucrose) or other caloric Sweeteners such as natural and/or synthetic high-potency Sweetener, at least one 40 crystalline fructose, other carbohydrates, or Sugar alcohols Sweet taste improving composition, and at least one func can be used as a bulking agent due to their provision of good tional ingredient in any manner. For example, at least one content uniformity without the addition of significant calo natural and/or synthetic high-potency Sweetener and at least ries. In one embodiment, a bulking agent may be used as a one functional ingredient may be added to the functional Sweet taste improving composition. sweetener composition before the at least one sweet taste 45 As used herein the phrase “anti-caking agent' and “flow improving composition. In another example, at least one agent” refer to any composition which prevents, reduces, natural and/or synthetic high-potency Sweetener and at least inhibits, or Suppresses at least one natural and/or synthetic one functional ingredient may be added to the functional high-potency Sweetener molecule from attaching, binding, or Sweetener composition after the at least one Sweet taste contacting to another natural and/or synthetic high-potency improving composition. In yet another example, at least one 50 Sweetener molecule. Alternatively, anti-caking agent may natural and/or synthetic high-potency Sweetener and at least refer to any composition which assists in content uniformity one functional ingredient may be added to the functional and uniform dissolution. In accordance with particular Sweetener composition simultaneously with the at least one embodiments, non-limiting examples of anti-caking agents Sweet taste improving composition. In another example, at include cream of tartar, calcium silicate, silicon dioxide, least one natural and/or synthetic high-potency Sweetener 55 microcrystalline cellulose (Avicel. FMC BioPolymer, Phila may be added to the functional sweetener composition before delphia, Pa.), and tricalcium phosphate. In one embodiment, the at least one Sweet taste improving composition and at least the anti-caking agents are present in the tabletop functional one functional ingredient. In yet another example, at least one sweetener composition in an amount from about 0.001 to natural and/or synthetic high-potency Sweetener may be about 3% by weight of the tabletop functional sweetener added to the functional sweetener composition after the at 60 composition. least one Sweet taste improving composition and at least one Tabletop functional sweetener compositions are embodied functional ingredient. and packaged in numerous different forms and it is intended In yet another embodiment, at least one natural and/or that the tabletop functional sweetener compositions of the synthetic high-potency Sweetener may be combined with the present invention may be of any form known in the art. In at least one Sweet taste improving composition and at least 65 accordance with particular embodiments, non-limiting one functional ingredient prior to being added to a orally examples include powder form, granular form, packets, tab ingestible composition. For example, the at least one natural lets, Sachets, pellets, cubes, Solids, and liquids. US 8,524,304 B2 69 70 In an embodiment, a tabletop functional Sweetener com and/or anti-caking agent can be modified in order to tailor the position comprises a single-serving (portion control) packet taste of the tabletop Sweetener composition to a desired pro comprising a dry-blend of a functional Sweetener formula file and end use. tion. Dry-blend formulations generally may comprise pow Specific embodiments of tabletop sweetener compositions der or granules. Although the tabletop functional Sweetener 5 and methods of making tabletop functional Sweetener com packet may be of any size, an illustrative non-limiting positions are disclosed in U.S. Provisional Application No. example of conventional portion control tabletop Sweetener 60/805.209, filed on Jun. 19, 2006, by DuBois, et al., the packets are approximately 2.5 by 1.5 inches and hold approxi disclosure of which is incorporated herein by reference in its mately 1 gram of a Sweetener composition having a Sweetness entirety. 10 V. Orally Ingestible Compositions equivalent to 2 teaspoons of granulated Sugar (~8 g). The As used herein, "orally ingestible composition' and amount of natural and/or synthetic high-potency Sweetener in 'Sweetenable composition' are synonymous and mean Sub a dry-blend tabletop functional sweetener formulation will stances which are contacted with the mouth of man or animal, vary due to the varying potency of different natural and/or including Substances which are taken into and Subsequently synthetic high-potency Sweeteners. In a particular embodi 15 ejected from the mouth and Substances which are drunk, ment, a dry-blend tabletop functional sweetener formulation eaten, Swallowed or otherwise ingested, and are safe for may comprise a natural and/or synthetic high-potency Sweet human or animal consumption when used in a generally ener in an amount from about 1% (w/w) to about 10% (w/w) acceptable range. These compositions include food, bever of the tabletop functional sweetener composition. age, pharmaceutical, tobacco, nutraceutical, oral hygienic/ Solid tabletop functional sweetener embodiments include cosmetic products, and the like. Non-limiting examples of cubes and tablets. A non-limiting example of conventional these products include non-carbonated and carbonated bev cubes are equivalent in size to a standard cube of granulated erages Such as colas, ginger ales, root beers, ciders, fruit sugar, which is approximately 2.2x2.2x2.2 cm and weigh flavored soft drinks (e.g., citrus-flavored soft drinks Such as approximately 8 g. In one embodiment, a solid tabletop lemon-lime or orange), powdered soft drinks, and the like; sweetener is in the form of a tablet or any other form known 25 fruit juices originating in fruits or vegetables, fruit juices to those skilled in the art. including Squeezed juices or the like, fruit juices containing A tabletop functional Sweetener composition may also be fruit particles, fruit beverages, fruit juice beverages, bever embodied in the form of a liquid, wherein the NHPS is com ages containing fruit juices, beverages with fruit flavorings, bined with a liquid carrier. Suitable non-limiting examples of Vegetable juices, juices containing vegetables, and mixed carrier agents for liquid tabletop functional Sweeteners 30 juices containing fruits and vegetables; sport drinks, energy drinks, near water and the like drinks (e.g., water with natural include water, alcohol, polyol, glycerin base or citric acid or synthetic flavorants); tea type or favorite type beverages base dissolved in water, and mixtures thereof. Due to the Such as coffee, cocoa, black tea, green tea, oolong tea and the varying potencies of the different high-potency Sweeteners, like; beverages containing milk components such as milk the amount of high-potency Sweetener in a liquid tabletop 35 beverages, coffee containing milk components, cafe au lait, functional sweetener formulation will also vary. The Sweet milk tea, fruit milk beverages, drinkable yogurt, lactic acid ness equivalent of a tabletop functional Sweetener composi bacteria beverages or the like; dairy products; bakery prod tion for any of the forms described herein or known in the art ucts; desserts Such as yogurt, jellies, drinkable jellies, pud may be varied to obtain a desired sweetness profile. For dings, Bavarian cream, blancmange, cakes, brownies, example, a tabletop functional Sweetener composition may 40 mousse and the like, Sweetened food products eaten at tea comprise a Sweetness comparable to that of an equivalent time or following meals; frozen foods; cold confections, e.g. amount of standard Sugar. In another embodiment, the table types of ice cream such as ice cream, ice milk, lacto-ice and top functional Sweetener composition may comprise a Sweet the like (food products in which sweeteners and various other ness of up to 100 times that of an equivalent amount of Sugar. types of raw materials are added to milk products, and the In another embodiment, the tabletop functional sweetener 45 resulting mixture is agitated and frozen), and ice confections composition may comprise a Sweetness of up to 90 times, 80 Such as sherbets, dessert ices and the like (food products in times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 which various other types of raw materials are added to a times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 Sugary liquid, and the resulting mixture is agitated and fro times, 3 times, and 2 times that of an equivalent amount of Zen); ice cream; general confections, e.g., baked confections Sugar. 50 or steamed confections such as cakes, crackers, biscuits, buns In one embodiment, the tabletop functional Sweetener with bean-jam filling and the like; rice cakes and Snacks; table composition may also be formulated for targeted uses, for top products; general Sugar confections such as chewing gum example, in beverage, food, pharmaceutical, cosmetics, (e.g. including compositions which comprise a Substantially herbal/vitamins, tobacco, and in any other products which water-insoluble, chewable gum base, such as chicle or Sub may be Sweetened. For example, a tabletop functional Sweet 55 stitutes thereof, including jetulong, guttakay rubber or certain ener composition for baking may be formulated having addi comestible natural synthetic resins or waxes), hard candy, soft tional protecting agents such as encapsulants. Other forms candy, mints, nougat candy, jelly beans and the like; sauces will be readily apparent to those skilled in the tabletop sweet including fruit flavored sauces, chocolate sauces and the like; ener art. edible gels; cremes including butter cremes, flour pastes, Commonly used methods for making powder or granulated 60 whipped cream and the like: jams including strawberry jam, functional sweetener formulations for packets include fluid marmalade and the like; breads including Sweet breads and bed agglomeration processes. Other methods for making the like or other starch products; spice; general condiments tabletop sweetener compositions are well known to those of including seasoned soy sauce used on roasted meats, roast ordinary skill in the art. fowl, barbecued meat and the like, as well as tomato catsup, Those skilled in the art appreciate that the amount of natu 65 sauces, noodle broth and the like; processed agricultural ral and/or synthetic high-potency Sweetener and amount and products, livestock products or seafood; processed meat types of Sweet taste improving composition, bulking agent, products Such as Sausage and the like; retort food products, US 8,524,304 B2 71 72 pickles, preserves boiled in soy sauce, delicacies, side dishes; ppm to about 20 ppm for N-N-3-(3-methoxy-4-hydrox Snacks such as potato chips, cookies, or the like; cereal prod yphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1-methyl ucts; drugs or quasi-drugs that are administered orally or used ester. in the oral cavity (e.g., vitamins, cough syrups, cough drops, In one embodiment, an orally ingestible composition com chewable medicine tablets, amino acids, bitter-tasting drug or prises a carbonated beverage comprising at least one natural pharmaceutical agents, acidulants or the like), wherein the and/or synthetic high-potency Sweetener, at least one Sweet drug may be in Solid, liquid, gel, or gas form Such as a pill, taste improving composition, and at least one functional tablet, spray, capsule, syrup, drop, troche agent, powder, and ingredient; wherein the at least one natural and/or synthetic the like; personal care products such as other oral composi 10 high-potency Sweetener comprises rebaudioside A, rebaudio tions used in the oral cavity Such as mouth freshening agents, gargling agents, mouth rinsing agents, toothpaste, tooth pol side B, rebaudioside C, rebaudioside D, rebaudioside E. ish, dentrifices, mouth sprays, teeth-whitening agents and the rebaudioside F, dulcoside A, dulcoside B, rubusoside, Stevia, like; dietary Supplements; tobacco products including Smoke Stevioside, mogroside IV. mogroside V. Luo Han Guo Sweet ener, Siamenoside, monatin and its salts (monatin SS, RR, RS, and Smokeless tobacco products such as Snuff, cigarette, pipe 15 and cigar tobacco, and all forms of tobacco Such as shredded SR), curculin, glycyrrhizic acid and its salts, thaumatin, mon filler, leaf stem, stalk, homogenized leafcured, reconstituted ellin, mabinlin, braZZein, hemandulcin, phyllodulcin, glycy binders and reconstituted tobacco from tobacco dust, fines or phyllin, phloridzin, trilobatin, baiyunoside, osladin, polypo ether sources in sheet, pellet or other forms, tobacco substi doside A, pterocaryoside A, pterocaryoside B, tutes formulated from non-tobacco materials, dip or chewing mukurozioside, phlomisoside I, periandrin I, abrusoside A, tobacco; animal feed; and nutraceutical products, which cyclocarioside I. Sucralose, acesulfame potassium or other includes any food or part of a food that may provide medicinal salts, aspartame, alitame, saccharin, neohesperidin dihydro or health benefits, including the prevention and treatment of chalcone, cyclamate, neotame, N-N-3-(3-hydroxy-4-meth disease (e.g., cardiovascular disease and levels of high cho oxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1-methyl lesterol in the blood, diabetes, osteoporosis, inflammation, or 25 ester, N-N-3-(3-hydroxy-4-methoxyphenyl)-3-methylbu autoimmune disorders). tyl-L-C.-aspartyl-L-phenylalanine 1-methyl ester, N-N-3- Generally, the amount of natural and/or synthetic high (3-methoxy-4-hydroxyphenyl)propyl-L-C.-aspartyl-L-phe potency Sweetener present in a Sweetened composition varies nylalanine 1-methyl ester, salts thereof, or combinations widely depending on the particular type of Sweetened com thereof, wherein the at least one Sweet taste improving com position and its desired sweetness. Those of ordinary skill in 30 position is selected from the group consisting of carbohy the art can readily discern the appropriate amount of Sweet drates, polyols, amino acids and their corresponding salts, ener to put in the Sweetened composition. In a particular polyamino acids and their corresponding salts, Sugar acids embodiment, the at least one natural and/or synthetic high and their corresponding salts, organic acids, inorganic acids, potency Sweetener is present in the Sweetened composition in organic salts, inorganic salts, bitter compounds, flavorants, an amount in the range of about 1 to about 5,000 ppm of the 35 astringent compounds, polymers, proteins or protein hydroly Sweetened composition and the at least one Sweet taste sates, Surfactants, emulsifiers, flavonoids, alcohols, and com improving composition is present in the Sweetened composi binations thereof, and wherein the at least one functional tion in an amount in the range of about 0.1 to about 100,000 ingredient comprises at least one prebiotic, probiotic, or com ppm of the Sweetened composition. 40 bination thereof. Specific combinations of Sweet taste In accordance with particular embodiments, Suitable improving compositions are disclosed in U.S. Provisional amounts of natural high-potency Sweeteners for Sweetenable Application Nos. 60/739,302 and 60/739,124. compositions comprise amounts in the range from about 100 In particular embodiment, the at least one functional ingre ppm to about 3,000 ppm for rebaudioside A: from about 50 dient may require special processing in order to be incorpo ppm to about 3,000 ppm for stevia; from about 50 ppm to 45 rated into the functional Sweetened composition. This is par about 3,000 ppm for stevioside; from about 50 ppm to about ticularly relevant when the functional sweetened composition 3,000 ppm for mogroside IV: from about 50 ppm to about is aqueous and the at least one functional ingredient is hydro 3,000 ppm for mogroside V: from about 50 ppm to about phobic. Techniques of incorporating hydrophobic composi 3,000 ppm for Luo Han Guo Sweetener; from about 5 ppm to tions into aqueous solutions are well known to those of ordi about 300 ppm for monatin, from about 5 ppm to about 200 50 nary skill in the art, non-limiting examples of which include ppm for thaumatin; and from about 50 ppm to about 3,000 homogenization, encapsulation, emulsions, and addition of ppm for mono-ammonium glycyrrhizic acid salt hydrate. stabilizers, gums, and the like. In accordance with particular embodiments, Suitable In a particular embodiment, the process for producing a amounts of synthetic high-potency Sweeteners for Sweeten substantially stable dispersion of the at least one functional able compositions comprise a range from about 1 ppm to 55 ingredient in an aqueous functional Sweetened composition about 60 ppm for alitame; from about 10 ppm to about 600 comprises mixing the at least one functional ingredient with ppm for aspartame; from about 1 ppm to about 20 ppm for the aqueous orally ingestible composition to form a first dis neotame; from about 10 ppm to about 500 ppm for persion of particles, heating the first dispersion of particles, acesulfame potassium; from about 50 ppm to about 5,000 60 and homogenizing the heated first dispersion particles to ppm for cyclamate; from about 10 ppm to about 500 ppm for obtain an aqueous functional Sweetened composition com saccharin; from about 5 ppm to about 250 ppm for sucralose; prising particles of the at least one functional ingredient rang from about 1 ppm to about 20 ppm for N-N-3-(3-hydroxy ing in size from about 0.1 micron to about 50 microns. This 4-methoxyphenyl)propyl-L-C.-aspartyl-L-phenylalanine 1 method is disclosed further in U.S. application Nos. 10/458, -methyl ester; from about 1 ppm to about 20 ppm for N-N- 65 692 and 11/315,206, filed on Oct. 24, 2003, and Dec. 23, 3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl-L-C.-as 2005, respectively, the disclosures of which are incorporated partyl-L-phenylalanine 1-methyl ester, and from about 1 herein by reference in their entirety. US 8,524,304 B2 73 74 The functional Sweetener compositions and orally ingest Example B1 ible compositions containing the same are useful for provid ing healthy benefits beyond basic nutrition. For example, Such benefits may include, but are not limited to, aiding in the Crude rebaudioside A (77.4% purity) mixture was break-down and absorption of otherwise indigestible food, 5 obtained from a commercial source. The impurities (6.2% stimulating cell growth, repressing the growth of harmful Stevioside, 5.6% rebaudioside C, 0.6% rebauiodioside F, bacteria, improving the body's immune response to antigens, 1.0% other steviolglycosides, 3.0% rebaudioside D, 4.9% and defending against disease. rebaudioside B, 0.3% steviolbioside) were identified and The present invention is further illustrated by the following 10 quantified using HPLC on dry basis, moisture content 4.7%. examples, which are not to be construed in any way as impos ing limitations upon the scope thereof. On the contrary, it is to Crude rebaudioside A (400 g), ethanol (95%, 1200 mL), be clearly understood that resort may be had to various other methanol (99%, 400 mL) and water (320 mL) were combined embodiments, modifications, and equivalents thereof which, and heated to 50° C. for 10 minutes. The clear solution was after reading the description therein, may suggest themselves 15 cooled to 22°C. for 16 hours. The white crystals were filtered to those skilled in the art without departing from the spirit of and washed twice with ethanol (2x200 mL. 95%) and dried in the present invention and/or the scope of the appended claims. a vacuum oven at 50° C. for 16-24 hours under reduced Unless otherwise specified, '%'s are by weight. pressure (20 mm). EXAMPLE SETA The final composition of substantially pure rebaudioside A (130 g) comprised 98.91% rebaudioside A, 0.06% stevioside, Example A1 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other Steviolglycosides, 0.1% rebaudioside D, 0.49% rebaudioside A rebaudioside A diet cola beverage (sweetness level 10% Sucrose equivalent) is prepared with 65 mg L. acidophilus per 25 B and 0.03% steviolbioside, all by weight. serving (~240 mL), 400 ppm of rebaudioside A, and 3.5% erythritol. Example A2 Example B2 30 A rebaudioside A diet lemon-lime beverage (sweetness level 10% sucrose equivalent) is prepared with 65 mg L. Crude rebaudioside A (80.37%) was obtained from a com acidophilus per serving (~240 mL), 400 ppm of rebaudioside mercial source. The impurities (6.22% stevioside, 2.28% A, and 3.5% eryhritol. rebaudioside C, 0.35% Dulcoside, 0.78% rebaudioside F, 35 0.72% other steviolglycosides, 3.33% rebaudioside B, 0.07% Example A3 Steviolbioside) were identified by HPLC on dry basis, mois Commercially available Minute Maid Orange Juice (100% ture content 3.4%. juice product) is diluted 1:1 with a 360 ppm rebaudioside Crude rebaudioside A (100 g), ethanol (95%, 320 mL), A/citrate composition. The product contains 65 mg L. acido 40 methanol (99%, 120 mL) and water (50 mL) were combined philus per serving (~240 mL), and 180 ppm rebaudioside A and heated to 30-40°C. for 10 minutes. The clear solution was (equivalent to 5% sucrose). cooled to 22°C. for 16 hours. The white crystals were filtered Example A4 and washed twice with ethanol (2x50 mL. 95%). The wet 45 filter cake (88 g) was slurried in ethanol (95%, 1320 mL) for Commercially available Nestea Cool Lemon Iced Tea 16 hours, filtered, washed with ethanol (95%, 2x100 mL) and product is diluted 1:1 with a 360 ppm rebaudioside A/citrate composition. The product contains 65 mg L. acidophilus per dried in a vacuum oven at 60° C. for 16-24 hours under serving (~240 mL), and 180 ppm of rebaudioside A (equiva reduced pressure (20 mm). lent to 5% sucrose). 50 The final composition of substantially pure rebaudioside A The following Examples B1-B3, C1-C3, D, and E1-E3 (72 g) comprised 98.29% rebaudioside A, 0.03% stevioside, illustrate methods of making purified rebaudioside A in accordance with particular embodiments of this invention: 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebau dioside D and 1.09% rebaudioside B. Steviolbioside was not EXAMPLE SETB detected by HPLC. TABLE 2 Summary of Examples B1-3

Crude Solvent HPLC Rebaudioside A Ethanol Methanol Water Heating Drying Yield Purity (g) (95%) (mL) (99%) (mL) (mL) T (- C.) T (- C.) (g) (wt wt %) B1 400 1200 400 32O 50 50 130 98.9 B2 1OO 32O 120 50 30-40 60 72 98.3 B3 50 160 60 25 -30 60 27.3 98.2 US 8,524,304 B2 75 76 Example B3 were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22°C. for 16 hours while stirring. The Crude rebaudioside A (80.37%) was obtained from a com white crystalline product was filtered, washed twice with mercial source. The impurities (6.22% stevioside, 2.28% ethanol:methanol (5.0 mL, 3:1, V/v) mixture and dried in a rebaudioside C, 0.35% Dulcoside, 0.78% rebaudioside F, vacuum oven at 50° C. for 16-24 hours under reduced pres 0.72% other steviolglycosides, 3.33% rebaudioside B, 0.07% sure (20 mm) to yield 2.3 g of purified product (>99% by Steviolbioside) were identified by HPLC on dry basis, mois ture content 3.4%. HPLC). Crude rebaudioside A (50 g), ethanol (95%, 160 mL), 10 methanol (99%, 60 mL) and water (25 mL) were combined and heated to approximately 30°C. for 10 minutes. The clear Example C3 solution was cooled to 22°C. for 16 hours. The white crystals were filtered and washed twice with ethanol (2x25 mL. 95% 15 ). The wet filter cake (40 g) was slurried in methanol (99%, A mixture of crude rebaudioside A (80.37% purity, 5 g), 600 mL) for 16 hours, filtered, washed with methanol (99%, ethanol (95%, 16 mL), methanol (6 mL) and water (2.5 mL) 2x25 mL) and dried in a vacuum oven at 60° C. for 16-24 were combined and heated to reflux for 10 minutes. The clear hours under reduced pressure (20 mm). solution was cooled to 22°C. for 2 hours. During this time, The final composition of substantially pure rebaudioside A crystals started to appear. The mixture is stirred at room (27.3 g) comprised 98.22% rebaudioside A, 0.04% stevioside, temperature for 16 hours. The white crystalline product was 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebau dioside D and 1.03% rebaudioside B. Steviolbioside was not filtered, washed twice with ethanol:methanol (5.0 mL. 8:3, V/v) mixture and dried in a vacuum oven at 50° C. for 16-24 detected by HPLC. 25 hours under reduced pressure (20 mm) to yield 3.2 g of EXAMPLE SET C purified product (>98% by HPLC). TABLE 3

Summary of Examples C1-3

Solvent

Crude Organic HPLC Rebaudioside Ethanol Co-solvent Water Yield Purity A (g) (95%) (mL) (mL) (mL) Wash Solvent (g) (%)

C1 5 15 Methanol (6) 3.5 EtOH/MeOH 2.6 >99 (3:1 viv) C2 5 15 Methanol (5) 4 EtOHSMeOH 2.3 >99 (3:1 viv) C3 5 16 Methanol (6) 2.5 *EtOH/MeOH 3.2 >98 (8:3 viv)

Example C1 EXAMPLED

50 TABLE 4 A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (3.5 mL) Summary of Example D were combined and heated to reflux for 10 minutes. The clear Solvent solution was cooled to 22°C. for 16 hours while stirring. The Crude Organic HPLC white crystalline product was filtered, washed twice with 55 Rebaudioside Solvent Water Wash Yield Purity ethanol:methanol (5.0 mL, 3:1, V/v) mixture and dried in a A (g) (mL) (mL) Solvent (g) (%) vacuum oven at 50° C. for 16-24 hours under reduced pres D 50 EtOH (160) 40 EtOH 19.8 99.5 sure (20 mm) to yield 2.6 g of purified product (>99% by HPLC). 60 A mixture of crude rebaudioside A (80.37% purity, 50 g), ethanol (95%, 160 mL) and water (40 mL) were combined and heated to reflux for 30 minutes. The mixture was then Example C2 allowed to cool to ambient temperature for 16-24 hours. The white crystalline product was filtered, washed twice with 65 ethanol (95%, 25 mL), and dried in a vacuum oven at 60° C. A mixture of crude rebaudioside A (80.37% purity, 5 g), for 16-24 hours under reduced pressure (20 mm) to yield 19.8 ethanol (95%, 15 mL), methanol (5 mL) and water (4.0 mL) g of purified product (99.5% by HPLC). US 8,524,304 B2 77 78 EXAMPLEE

TABLE 5 Summary of Examples E1-3

Crude Organic Methanol HPLC Rebaudioside Ethanol Co-solvent Water Slurry Purity A (g) (95%) (mL) (mL) (mL) (mL) Yield (g) (%) E1 50 160 Methanol 25 2OO 12.7 (60) E2 50 160 Methanol 25 3OO 18.6 (60) E3 50 160 Methanol 25 350 22.2 (60)

Example E1 pump into the nozzle atomizer which atomized it into a spray of droplets with the help of a constant flow of nitrogen/air. A mixture of crude rebaudioside A (41% purity, 50 g), Moisture was evaporated from the droplets under controlled ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water 20 temperature conditions (about 90 to about 97°C.) and airflow (25 mL) were combined by stirring at 22°C. A white product conditions in the drying chamber and resulted in the forma crystallized out in 5-20 hours. The mixture was stirred for tion of dry particles. This dry powder (11-12 g, HO 6.74%) additional 48 hours. The white crystalline product was fil was discharged continuously from the drying chamber and tered and washed twice with ethanol (95%, 25 mL). The wet was collected in a bottle. The solubility in water at room cake of white crystalline product then was slurried in metha 25 temperature was determined to be >35.0%. nol (99.8%,200 mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL), and dried in a vacuum oven at EXAMPLE SET G. 60°C. for 16-24 hours under reduced pressure (20 mm) to give 12.7 g of purified product (>97% by HPLC). 30 Sensory evaluation of the samples prepared in Example Set Example E2 G was carried out under the following protocol, similar to that described hereinabove. In this test protocol, none of the A mixture of crude rebaudioside A (48% purity, 50 g), samples were Swallowed. All samples were expectorated and ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water the mouth was rinsed with water after the tasting. Immedi (25 mL) was combined by stirring at 22°C. The white product 35 ately upon sensing maximal Sweetness, the sample was crystallized out in 3-6 hours. The mixture was stirred for expectorated, the mouth was rinsed with water and the rate of additional 48 hours. The white crystalline product was fil Sweetness decay ("Sweetness Linger”) was measured, where tered and washed twice with ethanol (95%, 25 mL). The wet attention was focused on the Sweetness 3-4 min after the cake of white crystalline product then was slurried in metha water rinse. After sample tasting was complete, a salty oyster nol (99.8%,300 mL) for 16 hours, filtered, washed twice with 40 cracker was chewed followed by a water rinse, and at least 5 methanol (99.8%, 25 mL) and dried in a vacuum oven at 60° minutes followed before tasting the next sample. The Sweet C. for 16-24 hours under reduced pressure (20 mm) to give ness linger was rated by a panel of experts in the sensory 18.6 g of purified product (>97% by HPLC). evaluation of foods and beverages using the following scale: 0 no Sweetness linger, 1 very slight Sweetness linger, Example E3 45 2 slight Sweetness linger, 3 moderate Sweetness linger, 4-moderately high Sweetness linger, 5- high Sweetness lin A mixture of crude rebaudioside A (55% purity, 50 g), ger. ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water The “Sweetness Linger' rating for sucrose observed by (25 mL) was combined by stirring at 22°C. The white product this protocol is defined as 0. The Sweetness Linger of a 500 crystallized out in 15-30 minutes. The mixture was stirred for 50 ppm of REBA control sample is defined as 5. Experimental an additional 48 hours. The white crystalline product was samples were tasted by the same protocol, always allowing filtered and washed twice with ethanol (95%, 25 mL). The sufficient time between samples to ensure re-equilibration of wet cake of white crystalline product was slurried in methanol the sensory system. Re-tasting of control samples during the (99.8%, 350 mL) for 16 hours, filtered, washed twice with course of the experiment was allowed and encouraged. methanol (99.8%, 25 mL) and dried in a vacuum oven at 60° 55 The comparison taste test was performed between two C. for 16-24 hours under reduced pressure (20 mm) to give controls and addition of Sweet taste improving additive on the 22.2 g of purified product (>97% by HPLC). onset and/or Sweetness linger. Control Samples EXAMPLEF REBA is a natural non-caloric Sweetener with a very clean 60 flavor profile (i.e., only Sweet) and an acceptable Sweetness A solution of rebaudioside A (>97% pure by HPLC) was onset rate but with a Sweetness which lingers quite noticeably prepared in double distilled water (12.5gm in 50 mL. 25% more than that of carbohydrate sweeteners. concentration) by stirring the mixture at 40°C. for 5 minutes. The effects of formulation change on the Sweetness linger An amorphous form of rebaudioside A was formed by imme of 400 ppm REBA (equivalent to 8 g sucrose) in a citric diately using the clear Solution for spray drying with the 65 acid/potassium citrate composition equivalent to that in a diet Lab-Plant spray drier SD-04 instrument (Lab-Plant Ltd., lemon-lime beverage were evaluated. The Sweetness linger WestYorkshire, U.K.). The solution was fed through the feed rating of this solution was determined to be 5. US 8,524,304 B2 79 80 8 g of sugar was dissolved in 100 ml of citrate buffer. The beverage. 2,000 ppm collagen (unflavored gelatin) was then Sweetness linger rating of this control sample was determined mixed with the base solution. The sweetness linger of this to he 0. solution was determined to be 3. This formulation was found The following Examples G 1-50 illustrate combinations of to have Sugar-like taste characteristics. rebaudioside A and Sweet taste improving compositions in 5 accordance with particular embodiments of this invention: Example G9 Example G1 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium 10 citrate composition equivalent to that in a diet lemon-lime beverage. 10,000 ppm of D-tagatose was then mixed with the beverage. 1,250 ppm of trehalose was then mixed with the base solution. The sweetness linger of this solution was deter base solution. The sweetness linger of this solution was deter mined to be 2. mined to be 2. Example G10 Example G2 15 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 150 ppm of sodium chloride was then mixed with beverage. 10,000 ppm fructooligosaccharide (55%) was then the base solution. The sweetness linger of this solution was mixed with the base solution. The sweetness linger of this determined to be 3. solution was determined to be 3. Example G 11 Example G3 25 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 150 ppm of potassium chloride was then mixed beverage. 200 ppm acacia Senegal was then mixed with the with the base solution. The Sweetness linger of this solution base solution. The sweetness linger of this solution was deter was determined to be 3. mined to be 3. 30 Example G4 Example G12 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 2,500 ppm -Cyclodextrin was then mixed with the 35 beverage. 300 ppm of potassium dihydrogenphosphate was base solution. The sweetness linger of this solution was deter then mixed with the base solution. The sweetness linger of mined to be 3. this solution was determined to be 3. Example G5 Example G13 40 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 5,000 ppm glycerol was then mixed with the base beverage. 500 ppm of sodium gluconate was then mixed with solution. The sweetness linger of this solution was deter the base solution. The sweetness linger of this solution was mined to be 3. 45 determined to be 4. Example G6 Example G14 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 50 citrate composition equivalent to that in a diet lemon-lime beverage. 2,500 ppm of Fibersol-2 was then mixed with the beverage. 125-500 ppm of potassium tartrate monohydrate base solution. The sweetness linger of this solution was deter was then mixed with the base solution. The sweetness linger mined to be 1. of this solution was determined to be 3.

Example G7 55 Example G15 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 125 ppm collagen (unflavored gelatin) was then beverage. 500 ppm of sodium tartrate dihydrate was then mixed with the base solution. The sweetness linger of this 60 mixed with the base solution. The sweetness linger of this solution was determined to be 2. This formulation was found solution was determined to be 2. to have Sugar-like taste characteristics. Example G16 Example G8 65 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 310-1,250 ppm of glucoheptonic acid, sodium salt US 8,524,304 B2 81 82 was then mixed with the base solution. The sweetness linger beverage. 250 ppm of succinic acid was then mixed with the of this solution was determined to be 2. base solution. The sweetness linger of this solution was deter mined to be 3. Example G17 Example G25 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage 250-500 ppm of L-sodium lactate was then mixed citrate composition equivalent to that in a diet lemon-lime with the base solution. The Sweetness linger of this solution beverage. An 80:20 (wit/wt) ratio of citric acid/malic acid was was determined to be 3. This formulation was found to have 10 then mixed with the base solution. The sweetness linger of Sugar-like taste characteristics. this solution was determined to be 4. Example G18 Example G26 400 ppm of REBA was dissolved in a citric acid/potassium 15 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 1,000 ppm of L-sodium lactate was then mixed beverage. 125 ppm of 2,4-dihydroxybenzoic acid was then with the base solution. The Sweetness linger of this solution mixed with the base solution. The sweetness linger of this was determined to be 2. This formulation was found to have solution was determined to be 2. Sugar-like taste characteristics. Example G27 Example G19 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassium 25 citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime beverage. 250 ppm of 2,4-dihydroxybenzoic acid was then beverage. 600-800 ppm of malic acid was then mixed with the mixed with the base solution. The sweetness linger of this base solution. The sweetness linger of this solution was deter solution was determined to be 1. mined to be 3. Example G28 30 Example G20 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage. 100 ppm of D/Lalanine was then mixed with the citrate composition equivalent to that in a diet lemon-lime base solution, The Sweetness linger of this solution was deter beverage. 500 ppm of hydroxycitric acid was then mixed with 35 mined to be 3. the base solution. The sweetness linger of this solution was determined to be 3. Example G29 Example G21 400 ppm of REBA was dissolved in a citric acid/potassium 40 citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage. 100 ppm of theanine was then mixed with the base citrate composition equivalent to that in a diet lemon-lime solution. The sweetness linger of this solution was deter beverage. 500 ppm of salicylic acid was then mixed with the mined to be 1. base solution. The sweetness linger of this solution was deter mined to be 3. 45 Example G30 Example G22 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage. 5,000 ppm to 10,000 ppm of glycine was then citrate composition equivalent to that in a diet lemon-lime 50 mixed with the base solution. The sweetness linger of this beverage. 1,000 ppm of salicylic acid was then mixed with the solution was determined to be 3. base solution. The sweetness linger of this solution was deter mined to be 2. Example G31 55 400 ppm of REBA was dissolved in a citric acid/potassium Example G23 citrate composition equivalent to that in a diet lemon-lime beverage. 2,500 ppm of creatine was then mixed with the base 400 ppm of REBA was dissolved in a citric acid/potassium solution. The sweetness linger of this solution was deter citrate composition equivalent to that in a diet lemon-lime mined to be 2. This formulation was found to have sugar-like beverage. 112 ppm of caffeic acid was then mixed with the 60 taste characteristics. base solution. The sweetness linger of this solution was deter mined to be 1. Example G32 Example G24 400 ppm of REBA was dissolved in a citric acid/potassium 65 citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage. 620 ppm to 5,000 ppm of L-serine was then mixed citrate composition equivalent to that in a diet lemon-lime with the base solution. The Sweetness linger of this solution US 8,524,304 B2 83 84 was determined to be 2. This formulation was found to have beverage. 125 ppm of enzyme modified rutin SanmelinTMAO Sugar-like taste characteristics. (San-Ei Gen F.F.I., Inc., Osaka, Japan) was then mixed with the base solution. The sweetness linger of this solution was Example G33 determined to be 4. This formulation was found to have Sugar-like taste characteristics. 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime Example G41 beverage. 1,250 ppm to 2,500 ppm of glucosamine hydro chloride was then mixed with the base solution. The Sweet 400 ppm of REBA was dissolved in a citric acid/potassium ness linger of this solution was determined to be 3. This citrate composition equivalent to that in a diet lemon-lime formulation was found to have Sugar-like taste characteris 10 beverage. 250 ppm of enzyme modified rutin SanmelinTMAO tics. (San-Ei Gen F.F.I., Inc., Osaka, Japan) was then mixed with the base solution. The sweetness linger of this solution was Example G34 determined to be 3. This formulation was found to have Sugar-like taste characteristics. 400 ppm of REBA was dissolved in a citric acid/potassium 15 citrate composition equivalent to that in a diet lemon-lime Example G42 beverage. 2,500 ppm to 5,000 ppm of taurine was then mixed with the base solution. The Sweetness linger of this solution 400 ppm of REBA was dissolved in a citric acid/potassium was determined to be 3. citrate composition equivalent to that in a diet lemon-lime Example G35 beverage. 1.2 ppm of viridiflorol was then mixed with the base solution. The sweetness linger of this solution was deter 400 ppm of REBA was dissolved in a citric acid/potassium mined to be 2. citrate composition equivalent to that in a diet lemon-lime beverage. 1,000 ppm to 2,000 ppm of polypropylene glycol Example G43 alginate (PGA) was then mixed with the base solution. The 25 sweetness linger of this solution was determined to be 5. This 400 ppm of REBA was dissolved in a citric acid/potassium formulation was found to have Sugar-like taste characteris citrate composition equivalent to that in a diet lemon-lime tics. beverage. 625 ppm of grape skin extract was then mixed with the base solution. The sweetness linger of this solution was Example G36 30 determined to be 4. This formulation was found to have Sugar-like taste characteristics. Two solutions were prepared. In each, 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition Example G44 equivalent to that in a diet lemon-lime beverage. 78 ppm to 156 ppm and 1,250 ppm of soluble rice protein were then 35 400 ppm of REBA was dissolved in a citric acid/potassium mixed with the respective base solutions. The Sweetness lin citrate composition equivalent to that in a diet lemon-lime ger of these solutions was determined to be 3. This formula beverage. 625 ppm of SymriseTM Natural Flavor Mask for tion was found to have Sugar-like taste characteristics. Sweeteners, 164126 (SymriseTM, Holzminden, Germany) Example G37 was then mixed with the base solution. The sweetness linger 40 of this solution was determined to be 4. This formulation was 400 ppm of REBA was dissolved in a citric acid/potassium found to have Sugar-like taste characteristics. citrate composition equivalent to that in a diet lemon-lime beverage. 312 ppm to 625 ppm of soluble rice protein was Example G45 then mixed with the base solution. The Sweetness linger of this solution was determined to be 2. This formulation was 400 ppm of REBA was dissolved in a citric acid/potassium found to have Sugar-like taste characteristics. citrate composition equivalent to that in a diet lemon-lime beverage. 1,250 ppm to 2,500 ppm of SymriseTM Natural Example G38 Flavor Mask for Sweeteners 164126 (SymriseTM, Holzmin den, Germany) was then mixed with the base solution. The 400 ppm of REBA was dissolved in a citric acid/potassium 50 sweetness linger of this solution was determined to be 3. This citrate composition equivalent to that in a diet lemon-lime formulation was found to have Sugar-like taste characteris beverage. 25 ppm of maringin was then mixed with the base tics. solution. The sweetness linger of this solution was deter mined to be 2. Example G46 55 Example G39 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 400 ppm of REBA was dissolved in a citric acid/potassium beverage. 2 ppm of Natural AdvantageTM Bitterness Blocker citrate composition equivalent to that in a diet lemon-lime 9 (Natural Advantage, Freehold, N.J., U.S.A.) was then beverage. 1.2 ppm of quinine was then mixed with the base 60 mixed with the base solution. The sweetness linger of this solution. The sweetness linger of this solution was deter solution was determined to be 2. This formulation was found mined to be 4. to have Sugar-like taste characteristics. Example G40 Example G47 65 400 ppm of REBA was dissolved in a citric acid/potassium 400 ppm of REBA was dissolved in a citric acid/potassiun citrate composition equivalent to that in a diet lemon-lime citrate composition equivalent to that in a diet lemon-lime US 8,524,304 B2 85 86 beverage. 1 ppm to 2 ppm of Natural AdvantageTM Bitterness pH between pH 2.4 and 2.5 was reached. 5,000 ppm of Blocker 2 (Natural Advantage, Freehold, N.J., U.S.A.) was D-fructose was then mixed with the base solution. The sweet then mixed with the base solution. The Sweetness linger of ness linger of this solution was determined to be 3. This this solution was determined to be 2. formulation was found to have Sugar-like taste characteris Example G48 tics. Example H2 500 ppm of REBA was dissolved in one liter carbon 400 ppm of REBA was dissolved in a citric acid/potassium treated water and phosphoric acid (75%) was added until a pH citrate composition equivalent to that in a diet lemon-lime between pH 2.4 and 2.5 was reached. 1,000 ppm of Fructoo beverage. 2 ppm of Natural AdvantageTM Bitterness Blocker ligosaccharide (55%) was then mixed with the base solution. 1 (Natural Advantage, Freehold, N.J., U.S.A.) was then 10 The sweetness linger of this solution was determined to be 3. mixed with the base solution. The sweetness linger of this This formulation was found to have Sugar-like taste charac solution was determined to be 3. teristics. Example G49 Example H3 15 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition equivalent to that in a diet lemon-lime 500 ppm of REBA was dissolved in one liter carbon beverage. 4 ppm to 8 ppm of Natural AdvantageTM Bitterness treated water and phosphoric acid (75%) was added until a ph Blocker 10 (Natural Advantage, Freehold, N.J., U.S.A.) was between pH 2.4 and 2.5 was reached. 5,000 ppm of D-fruc then mixed with the base solution. The Sweetness linger of tose was then mixed with the base solution. The sweetness this solution was determined to be 2. linger of this solution was determined to be 2. Example G50 Example H4 400 ppm of REBA was dissolved in a citric acid/potassium 500 ppm of REBA was dissolved in one liter carbon citrate composition equivalent to that in a diet lemon-lime 25 treated water and phosphoric acid (75%) was added until a pH beverage. 25 ppm of AMP was then mixed with the base between pH 2.4 and 2.5 was reached. 450 ppm of KCl and 680 solution. The sweetness linger of this solution was deter ppm of KHPO were then mixed with the base solution. The mined to be 3. sweetness linger of this solution was determined to be 3. This formulation was found to have Sugar-like taste characteris EXAMPLE SETH 30 tics. Sweet taste improving compositions were combined with a Example H5 REBA solution to determine their effect on sweetness linger, Screening of the initial sample, or further dilutions, allowed 500 ppm of REBA was dissolved in one liter carbon identification of concentrations which were just above 35 treated water and phosphoric acid (75%) was added until a pH threshold, herein defined as “near-threshold concentrations.” between pH 2.4 and 2.5 was reached. 250 ppm to 2,500 ppm The near-threshold additive concentrations, a 6- to 100-fold of potassium benzoate was then mixed with the base solution. higher higher additive concentration (depending on the off The sweetness linger of this solution was determined to be 4. taste intensity), and a mid-level additive concentration (half way between the near-threshold and higher additive concen 40 Example H6 tration) were evaluated to determine the effect on Sweetness linger of a REBA solution. 500 ppm of REBA was dissolved in one liter carbon Formulations of a 500 ppm REBA in a phosphoric acid treated water and phosphoric acid (75%) was added until a pH solution (75%) at a pH of 2.5 with phosphoric acid or a pH of between pH 2.4 and 2.5 was reached. 150 ppm to 200 ppm of 3.1 with citric acid and potassium citrate were prepared prior 45 malic acid was then mixed with the base solution. The sweet to the addition of the additives at the three levels of concen ness linger of this solution was determined to be 3. tration. Sensory evaluation using the protocol described in Example H7 Example Set G then was used to evaluate the Sweetness linger of the REBA solutions. 50 500 ppm of REBA was dissolved in one liter carbon Controls treated water and phosphoric acid (75%) was added until a pH 500 ppm of REBA was dissolved in one liter of carbon between pH 2.4 and 2.5 was reached. 50 ppm to 200 ppm of treated water and phosphoric acid (75%) was added until a pH citric acid was then mixed with the base solution. The sweet between 2.4 and 2.5 was reached. The Sweetness linger rating ness linger of this solution was determined to be 3. of this control sample was determined to be 5. 55 10 g of sugar was dissolved in 100 ml of carbon treated Example H8 water and phosphoric acid (75%) was added until a pH between 2.4 and 2.5 was reached. The Sweetness linger rating 500 ppm of REBA was dissolved in one liter carbon of this control sample was determined to be 0. treated water and phosphoric acid (75%) was added until a pH The following Examples H 1-42 illustrate combinations of 60 between pH 2.4 and 2.5 was reached. 1,171 ppm of citric acid rebaudioside A and Sweet taste improving compositions in was then mixed with the base solution. The sweetness linger accordance with particular embodiments of this invention: of this solution was determined to be 3. Example H1 Example H9 65 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%), was added until a treated water and phosphoric acid (75%) was added until a pH US 8,524,304 B2 87 88 between pH 2.4 and 2.5 was reached. 50 ppm to 1,400 ppm of Example H17 adipic acid was then mixed with the base solution. The Sweet ness linger of this solution was determined to be 3. This 500 ppm of REBA was dissolved in one liter carbon formulation was found to have Sugar-like taste characteristics. treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 15,000 ppm of glycine Example H10 was then mixed with the base solution. The sweetness linger of this solution was determined to be 1. This formulation was 500 ppm of REBA was dissolved in one liter carbon found to have Sugar-like taste characteristics. treated water and phosphoric acid (75%) was added until a pH Example H18 between pH 2.4 and 2.5 was reached. 1,400 ppm of adipic 10 acid was then mixed with the base solution. The Sweetness 500 ppm of REBA was dissolved in one liter carbon linger of this solution was determined to be 2. This formula treated water and phosphoric acid (75%) was added until a pH tion was found to have Sugar-like taste characteristics. between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine was then mixed with the base solution. The sweetness linger Example H11 15 of this solution was determined to be 3.5. This formulation was found to have Sugar-like taste characteristics. 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH Example H19 between pH 2.4 and 2.5 was reached. 608 ppm of 6.2 mM 500 ppm of REBA was dissolved in one liter carbon phosphoric acid was then mixed with the base solution. The treated water and phosphoric acid (75%) was added until a pH sweetness linger of this solution was determined to be 1. between pH 2.4 and 2.5 was reached. 7,000 ppm of glycine was then mixed with the base solution. The sweetness linger Example H12 of this solution was determined to be 2. This formulation was found to have Sugar-like taste characteristics. 500 ppm of REBA was dissolved in one liter carbon 25 treated water and phosphoric acid (75%) was added until a pH Example H20 between pH 2.4 and 2.5 was reached. 666 ppm of 6.8 mM phosphoric acid was then mixed with the base solution. The 500 ppm of REBA was dissolved in one liter carbon sweetness linger of this solution was determined to be 1. treated water and phosphoric acid (75%) was added until a pH 30 between pH 2.4 and 2.5 was reached. 5,000 ppm of L-alanine Example H13 was then mixed with the base solution. The sweetness linger of this solution was determined to be 2. This formulation was 500 ppm of REBA was dissolved in one liter carbon found to have Sugar-like taste characteristics. treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 500 ppm to 2,000 ppm 35 Example H21 of potassium benzoate was then mixed with the base solution. Two solutions were prepared. In each, 500 ppm of REBA The sweetness linger of this solution was determined to be 4. was dissolved in one liter carbon-treated water and phospho Example H14 ric acid (75%) was added until a pH between pH 2.4 and 2.5 40 was reached. 2,500 ppm and 7,000 ppm to 10,000 ppm of L-alanine were then mixed with the respective base solutions. 500 ppm of REBA was dissolved in one liter carbon The Sweetness linger of these solutions was determined to be treated water and phosphoric acid (75%) was added until a pH 3. This formulation was found to have sugar-like taste char between pH 2.4 and 2.5 was reached. 5,000 ppm of L-Cami acteristics. nobutyric acid was then mixed with the base solution. The sweetness linger of this solution was determined to be 3. This 45 Example H22 formulation was found to have Sugar-like taste characteris tics. Two solutions were prepared. In each, 500 ppm of REBA was dissolved in one liter carbon-treated water and phospho Example H15 ric acid (75%) was added until a pH between pH 2.4 and 2.5 50 was reached. 2,500 ppm and 10,000 ppm of B-alanine were 500 ppm of REBA was dissolved in one liter carbon then mixed with the respective base solutions. The Sweetness treated water and phosphoric acid (75%) was added until a pH linger of these solutions was determined to be 2. This formu between pH 2.4 and 2.5 was reached. 5,000 ppm of 4-hy lation was found to have Sugar-like taste characteristics. droxy-L-proline was then mixed with the base solution. The sweetness linger of this solution was determined to be 3. This 55 Example H23 formulation was found to have Sugar-like taste characteris tics. 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH Example H16 between pH 2.4 and 2.5 was reached. 5,000 ppm of B-alanine 60 was then mixed with the base solution. The sweetness linger 500 ppm of REBA was dissolved in one liter carbon of this solution was determined to be 3. This formulation was treated water and phosphoric acid (75%) was added until a pH found to have Sugar-like taste characteristics. between pH 2.4 and 2.5 was reached. 5,000 ppm of L-glutamine was then mixed with the base solution. The Example H24 sweetness linger of this solution was determined to be 4. This 65 formulation was found to have Sugar-like taste characteris 500 ppm of REBA was dissolved in one liter carbon tics. treated water and phosphoric acid (75%) was added until a pH US 8,524,304 B2 89 90 between pH 2.4 and 2.5 was reached. 5,000 ppm of glycine between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine and 2,500 ppm of L-alanine was then mixed with the base and 119 ppm of potassium chloride were then mixed with the solution. The sweetness linger of this solution was deter base solution. The sweetness linger of this solution was deter mined to be 2. This formulation was found to have sugar-like mined to be 4. This formulation was found to have sugar-like taste characteristics. taste characteristics. Example H25 Example H32 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine 10 between pH 2.4 and 2.5 was reached. 15,000 ppm of glycine and 3,750 ppm of L-alanine was then mixed with the base and 239 ppm of potassium chloride were then mixed with the solution. The sweetness linger of this solution was deter base solution. The sweetness linger of this solution was deter mined to be 2. This formulation was found to have sugar-like mined to be 2. This formulation was found to have sugar-like taste characteristics. taste characteristics. 15 Example H26 Example H33 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 7,500 ppm of L-alanyl between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine L-glutamine was then mixed with the base solution. The and 238 ppm of sodium chloride were then mixed with the sweetness linger of this solution was determined to be 3. This base solution. The sweetness linger of this solution was deter formulation was found to have Sugar-like taste characteris mined to be 4. This formulation was found to have sugar-like tics. taste characteristics. Example H27 25 Example H34 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until the between pH 2.4 and 2.5 was reached. 15,000 ppm of glycine pH was reached between pH 2.4 and 2.5.3,750 ppm of gly and 375 ppm of KA1(SO). 12H2O (Alum) were then mixed 30 cine, 43 ppm of NaCl and 51 ppm of KCl were then mixed with the base solution. The Sweetness linger of this solution with the base solution. The Sweetness linger of this solution was determined to be 2. This formulation was found to have was determined to be 4. This formulation was found to have Sugar-like taste characteristics. Sugar-like taste characteristics.

Example H28 35 Example H35 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 1,500 ppm of urea and between pH 2.4 and 2.5 was reached. 15,000 ppm of glycine 584 ppm of sodium chloride were then mixed with the base 40 and 501 ppm of sodium gluconate were then mixed with the solution. The sweetness linger of this solution was deter base solution. The sweetness linger of this solution was deter mined to be 3. This formulation was found to have sugar-like mined to be 2. This formulation was found to have sugar-like taste characteristics. taste characteristics. Example H29 Example H36 45 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine between pH 2.4 and 2.5 was reached. 2,500 ppm of L-alanine and 60 ppm to 90 ppm of poly-L-C-lysine were then mixed and 5,000 ppm of fructose were then mixed with the base with the base solution. The Sweetness linger of this solution 50 solution. The sweetness linger of this solution was deter was determined to be 3. This formulation was found to have mined to be 4. This formulation was found to have sugar-like Sugar-like taste characteristics. taste characteristics. Example H30 Example H37 55 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine between pH 2.4 and 2.5 was reached. 3,750 ppm of glycine and 10 ppm of poly-L-e-lysine were then mixed with the base and 35,000 ppm of erythritol were then mixed with the base solution. The sweetness linger of this solution was deter 60 solution. The sweetness linger of this solution was deter mined to be 3. This formulation was found to have sugar-like mined to be 2. This formulation was found to have sugar-like taste characteristics. taste characteristics. Example H31 Example H38 65 500 ppm of REBA was dissolved in one liter carbon 500 ppm of REBA was dissolved in one liter carbon treated water and phosphoric acid (75%) was added until a pH treated water and phosphoric acid (75%) was added until a pH US 8,524,304 B2 91 92 between pH 2.4 and 2.5 was reached. 35,000 ppm of erythri cillus thermophilus, Bifidobacterium angulatum, Bifi tol. 3,750 ppm of glycine, 450 ppm of KC1, 680 ppm of dobacterium animalis, Bifidobacterium asteroides, Bifi KHPO, and 1,175 ppm of choline chloride were then mixed dobacterium bifidum, Bifidobacterium boum, with the base solution. The Sweetness linger of this solution Bifidobacterium breve, Bifidobacterium catenulatum, was determined to be 1. This formulation was found to have Bifidobacterium choerinum, Bifidobacterium coryne Sugar-like taste characteristics. forme, Bifidobacferium cuniculi, Bifidobacterium den tium, Bifidobacterium gallicum, Bifidobacterium galli Example H39 narum, Bifidobacterium indicum, Bifidobacterium longum, Bifidobacterium magnum, Bifidobacterium 500 ppm of REBA was dissolved in one liter carbon 10 merycicum, Bifidobacterium minimum, Bifidobacterium treated water and phosphoric acid (75%) was added until a pH pseudocatenulatum, Bifidobacterium pseudolongum, between pH 2.4 and 2.5 was reached. 2,500 ppm of L-alanine, Bifidobacterium psychraerophilum, Bifidobacterium 5,000 ppm of fructose, and 35,000 ppm of erythritol were pullorum, Bifidobacterium ruminantium, Bifidobacte then mixed with the base solution. The Sweetness linger of rium saeculare, Bifidobacterium scardovi, Bifidobacte this solution was determined to be 4. This formulation was 15 rium simiae, Bifidobacterium subtile, Bifidobacterium found to have Sugar-like taste characteristics. thermacidophilum, Bifidobacterium thermophilum, Bifidobacterium urinalis, Bifidobacterium, Streptococ Example H40 cus thermophilus, Streptococcus salivarus, Streptococ cus Cremoris, mucopolysaccharides, oligosaccharides, 500 ppm of REBA was dissolved in one liter carbon polysaccharides, amino acids, vitamins, proteins, or treated water and phosphoric acid (75%) was added until a pH combinations thereof. between pH 2.4 and 2.5 was reached. 35,000 ppm of erythri 2. The functional sweetener composition of claim 1, tol. 3,750 ppm of glycine, 450 ppm of KCl and 680 ppm of wherein the rebaudioside A has a purity greater than about KHPO were then mixed with the base solution. The Sweet 99% by weight on a dry basis. ness linger of this solution was determined to be 4. This 25 3. The functional Sweetener composition of claim 1, fur formulation was found to have Sugar-like taste characteris ther comprising at least one Steviolglycoside selected from tics. the group consisting of rebaudioside B, rebaudioside C. rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, Example H41 Stevioside, Steviolbioside or combinations thereof. 30 4. The functional Sweetener composition of claim 1, 360 ppm of REBA was dissolved in one liter carbon wherein the rebaudioside A is substantially free of steviolbio treated water and phosphoric acid (75%) was added until a pH side as measured by HPLC. between pH 2.4 and 2.5 was reached. 400 ppm of Fibergum 5. The functional sweetener composition of claim 1, and 35,000 ppm of erythritol were then mixed with the base wherein the rebaudioside A has a rate of dissolution greater solution. The sweetness linger of this solution was deter 35 than about 30%/5 minutes in water at 25° C. mined to be 2. 6. The functional sweetener composition of claim 1, wherein the weight ratio of the rebaudioside A to the polyol is Example H42 about 1:75 to about 1:150. 7. The functional Sweetener composition of claim 1, fur 500 ppm of REBA was dissolved in one liter carbon ther comprising at least one Sweet taste improving composi treated water and phosphoric acid (75%) was added until a pH tion selected from the group consisting of carbohydrates, between pH 2.4 and 2.5 was reached. 10,000 ppm to 20,000 amino acids and their corresponding salts, polyamino acids ppm of KHPO was then mixed with the base solution. The and their corresponding salts, Sugar acids and their corre sweetness linger of this solution was determined to be 2. While the invention has been described in detail with sponding salts, organic acids, inorganic acids, organic salts, 45 inorganic salts, bitter compounds, flavorants, astringent com respect to specific embodiments thereof, it will be appreciated pounds, polymers, proteins, protein hydrolysates, Surfac that those skilled in the art, upon attaining an understanding tants, emulsifiers, flavonoids, alcohols, synthetic Sweeteners of the foregoing, may readily conceive of alterations to, varia or combinations thereof. tions of and equivalents to these embodiments. Accordingly, 8. A functional Sweetened composition comprising a the scope of the present invention should be assessed as that of 50 Sweetenable composition and a functional Sweetener compo the appended claims and any equivalents thereof. sition comprising at least one functional ingredient, rebau We claim: dioside A and a polyol selected from the group consisting of 1. A functional Sweetener composition comprising at least erythritol, maltitol, xylitol or combinations thereof, wherein: one functional ingredient, rebaudioside A and a polyol the rebaudioside A has a purity greater than about 95% by selected from the group consisting of erythritol, maltitol, 55 weight on a dry basis; xylitol or combinations thereof, wherein: the weight ratio of the rebaudioside A to the polyol is about the rebaudioside A has a purity greater than about 95% by 1:4 to about 1:800; weight on a dry basis; and the at least one functional ingredient is selected from the weight ratio of the rebaudioside A to the polyol is about the group consisting of Lactobacillus acidophilus, Lac 1:4 to about 1:800; and 60 tobacillus casei, Lactobacillus fermentum, Lactobacil the at least one functional ingredient is selected from the lus saliva roes, Lactobacillus brevis, Lactobacillus group consisting of Lactobacillus acidophilus, Lactoba leichmannii, Lactobacillus plantarum, Lactobacillus cillus casei, Lactobacillus fermentum, Lactobacillus cellobiosus, Lactobacillus reuteri, Lactobacillus rham saliva roes, Lactobacillus brevis, Lactobacillus leich nosus, Lactobacillus GG, Lactobacillus bulgaricus, mannii, Lactobacillus plantarum, Lactobacillus cello 65 Lactobacillus thermophilus, Bifidobacterium angula biosus, Lactobacillus reuteri, Lactobacillus rhamnosus, tum, Bifidobacterium animalis, Bifidobacterium aster Lactobacillus GG, Lactobacillus bulgaricus, Lactoba oides, Bifidobacterium bifidum, Bifidobacterium boum, US 8,524,304 B2 93 94 Bifidobacterium breve, Bifidobacterium catenulatum, consisting of Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium choerinum, Bifidobacterium coryne Lactobacillus fermentum, Lactobacillus saliva roes, Lacto forme, Bifidobacferium cuniculi, Bifidobacterium den bacillus brevis, Lactobacillus leichmannii, Lactobacillus tium, Bifidobacterium gallicum, Bifidobacterium galli plantarum, Lactobacillus cellobiosus, Lactobacillus reuteri, narum, Bifidobacterium indicum, Bifidobacterium 5 Lactobacillus rhamnosus, Lactobacillus GG, Lactobacillus longum, Bifidobacterium magnum, Bifidobacterium bulgaricus, Lactobacillus thermophilus or combinations merycicum, Bifidobacterium minimum, Bifidobacterium thereof. pseudocatenulatum, Bifidobacterium pseudolongum, 20. The functional sweetener composition of claim 1, Bifidobacterium psychraerophilum, Bifidobacterium wherein the functional ingredient is selected from the group pullorum, Bifidobacterium ruminantium, Bifidobacte 10 consisting of Bifidobacterium angulatum, Bifidobacterium rium saeculare, Bifidobacterium scardovi, Bifidobacte rium simiae, Bifidobacterium subtile, Bifidobacterium animalis, Bifidobacterium asteroides, Bifidobacterium bifi thermacidophilum, Bifidobacterium thermophilum, dum, Bifidobacterium bourn, Bifidobacterium breve, Bifido Bifidobacterium urinalis, Bifidobacterium, Streptococ bacterium catenulatum, Bifidobacterium choerinum, Bifido cus thermophilus, Streptococcus salivarus, Streptococ 15 bacterium coryneforme, Bifidobacferium cuniculi, cus Cremoris, mucopolysaccharides, oligosaccharides, Bifidobacterium dentium, Bifidobacterium gallicum, Bifido polysaccharides, amino acids, vitamins, proteins, or bacterium gallinarum, Bifidobacterium indicum, Bifidobac combinations thereof. terium longum, Bifidobacterium magnum, Bifidobacterium 9. The functional sweetened composition of claim 8. merycicum, Bifidobacterium minimum, Bifidobacterium wherein the rebaudioside A has a purity greater than about pseudocatenulatum, Bifidobacterium pseudolongum, Bifido 99% by weight on a dry basis. bacterium psychraerophilum, Bifidobacterium pullorum, 10. The functional Sweetened composition of claim 8, Bifidobacterium ruminantium, Bifidobacterium saeculare, wherein the rebaudioside A is present in an amount from Bifidobacterium scardovii, Bifidobacterium simiae, Bifido about 100 ppm to about 3,000 ppm. bacterium subtile, Bifidobacterium thermacidophilum, Bifi 11. The functional Sweetened composition of claim 8, 25 dobacterium thermophilum, Bifidobacterium urinalis, Bifi wherein the polyol is present in an amount from about 5,000 dobacterium sp or combinations thereof. ppm to about 40,000 ppm. 21. The functional sweetener composition of claim 1, 12. The functional sweetened composition of claim 8, fur wherein the functional ingredient is selected from the group ther comprising at least one Steviolglycoside selected from consisting of Streptococcus thermophilus, Streptococcus the group consisting of rebaudioside B, rebaudioside C. 30 salivarus, Streptococcus Cremoris or combinations thereof. rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, 22. The functional sweetened composition of claim 8. Stevioside, Steviolbioside or combinations thereof. wherein the functional ingredient is selected from the group 13. The functional Sweetened composition of claim 8, consisting of Lactobacillus acidophilus, Lactobacillus casei, wherein the rebaudioside A is substantially free of steviolbio Lactobacillus fermentum, Lactobacillus saliva roes, Lacto side as measured by HPLC. 35 bacillus brevis, Lactobacillus leichmannii, Lactobacillus 14. The functional Sweetened composition of claim 8, plantarum, Lactobacillus cellobiosus, Lactobacillus reuteri, wherein the rebaudioside A has a rate of dissolution greater Lactobacillus rhamnosus, Lactobacillus GG, Lactobacillus than about 30%/5 minutes in water at 25°C. bulgaricus, Lactobacillus thermophilus or combinations 15. The functional Sweetened composition of claim 8, thereof. wherein the weight ratio of the rebaudioside A to the polyol is 40 23. The functional sweetened composition of claim 8. about 1:75 to about 1:150. wherein the functional ingredient is selected from the group 16. The functional sweetened composition of claim 8, fur consisting of Bifidobacterium angulatum, Bifidobacterium ther comprising at least one Sweet taste improving composi animalis, Bifidobacterium asteroides, Bifidobacterium bifi tion selected from the group consisting of carbohydrates, dum, Bifidobacterium bourn, Bifidobacterium breve, Bifido amino acids and their corresponding salts, polyamino acids 45 bacterium catenulatum, Bifidobacterium choerinum, Bifido and their corresponding salts, Sugar acids and their corre bacterium coryneforme, Bifidobacterium cuniculi, sponding salts, organic acids, inorganic acids, organic salts, Bifidobacterium dentium, Bifidobacterium gallicum, Bifido inorganic salts, bitter compounds, flavorants, astringent com bacterium gallinarum, Bifidobacterium in dicum, Bifidobac pounds, polymers, proteins, protein hydrolysates, Surfac terium longum, Bifidobacterium magnum, Bifidobacterium tants, emulsifiers, flavonoids, alcohols, synthetic Sweeteners 50 merycicum, Bifidobacterium minimum, Bifidobacterium or combinations thereof. pseudocatenulatum, Bifidobacterium pseudolongum, Bifido 17. The functional Sweetened composition of claim 8, bacterium psychraerophilum, Bifidobacterium pullorum, wherein the Sweetenable composition is a beverage selected Bifidobacterium ruminan tium, Bifidobacterium saeculare, from the group consisting of a noncarbonated beverage, car Bifidobacterium scardovii, Bifidobacterium simiae, Bifido bonated beverage, cola, root beer, fruit-flavored beverage, 55 bacterium subtile, Bifidobacterium thermacidophilum, Bifi citrus-flavored beverage, fruit juice, fruit-containing bever dobacterium thermophilum, Bifidobacterium urinalis, Bifi age, vegetable juice, vegetable containing beverage, tea, cof dobacterium sp or combinations thereof. fee, dairy beverage, sports drink, energy drink, and flavored 24. The functional sweetened composition of claim 8. Water. wherein the functional group is selected from the group con 18. The beverage functional sweetened composition of 60 sisting of Streptococcus thermophilus, Streptococcus sali claim 16, wherein the one or more Sweet taste improving varus, Streptococcus Cremoris or combinations thereof. compositions are present in an amount effective for the func 25. The functional sweetener composition of claim 1, tional sweetener composition to impart a pH from about 2.3 to wherein the polyol is erythritol. about 3.5 to an aqueous solution of the functional sweetener 26. The functional sweetened composition of claim 8. composition. 65 wherein the polyol is erythritol. 19. The functional sweetener composition of claim 1, 27. A functional Sweetener composition comprising at wherein the functional ingredient is selected from the group least one functional ingredient, rebaudioside A and a polyol US 8,524,304 B2 95 96 Selected from the group consisting of erythritol, maltitol, the rebaudioside A has a purity greater than about 80% by Xylitol or combinations thereof, wherein: weight on a dry basis: the rebaudioside A has a purity greater than about 80% by the weight ratio of the rebaudioside A to the polyol is about weight on a dry basis; 1:4 to about 1:800; and wherein the at least one functional ingredient is selected the weight ratio of the rebaudioside A to the polyol is about from the group consisting of Lactobacillus acidophilus, 1:4 to about 1:800; and Lactobacillus casei, Lactobacillus fermentum, Lactoba wherein the at least one functional ingredient is selected cillus saliva roes, Lactobacillus brevis, Lactobacillus from the group consisting of Lactobacillus acidophilus, leichmannii, Lactobacillus plantarum, Lactobacillus Lactobacillus casei, Lactobacillus fermentum, Lactoba cellobiosus, Lactobacillus reuteri, Lactobacillus rham Cillus saliva roes, Lactobacillus brevis, Lactobacillus 10 nosus, Lactobacillus GG, Lactobacillus bulgaricus, leichmannii, Lactobacillus plantarum, Lactobacillus Lactobacillus thermophilus, Bifidobacterium angula cellobiosus, Lactobacillus reuteri, Lactobacillus rham tum, Bifidobacterium animalis, Bifidobacterium aster nosus, Lactobacillus GG, Lactobacillus bulgaricus, oides, Bifidobacterium bifidum, Bifidobacterium boum, Bifidobacterium breve, Bifidobacterium catenulatum, Lactobacillus thermophilus, Bifidobacterium angula 15 tum, Bifidobacterium animalis, Bifidobacterium aster Bifidobacterium choerinum, Bifidobacterium coryne Oides, Bifidobacterium bifidum, Bifidobacterium boum, forme, Bifidobacferium cuniculi, Bifidobacterium den Bifidobacterium breve, Bifidobacterium catenulatum, tium, Bifidobacterium gallicum, Bifidobacterium galli Bifidobacterium choerinum, Bifidobacterium coryne narum, Bifidobacterium indicum, Bifidobacterium forme, Bifidobacferium cuniculi, Bifidobacterium den longum, Bifidobacterium magnum, Bifidobacterium tium, Bifidobacterium gallicum, Bifidobacterium galli merycicum, Bifidobacterium minimum, Bifidobacterium narum, Bifidobacterium indicum, Bifidobacterium pseudocatenulatum, Bifidobacterium pseudolongum, longum, Bifidobacterium magnum, Bifidobacterium Bifidobacterium psychraerophilum, Bifidobacterium merycicum, Bifidobacterium minimum, Bifidobacterium pullorum, Bifidobacterium ruminantium, Bifidobacte pseudocatenulatum, Bifidobacterium pseudolongum, rium saeculare, Bifidobacterium scardovii, Bifidobacte 25 rium simiae, Bifidobacterium subtile, Bifidobacterium Bifidobacterium psychraerophilum, Bifidobacterium thermacidophilum, Bifidobacterium thermophilum, pullorum, Bifidobacterium ruminantium, Bifidobacte Bifidobacterium urinalis, Bifidobacterium, Streptococ rium saeculare, Bifidobacterium scardovii, Bifidobacte cus thermophilus, Streptococcus salivarus, Streptococ rium simiae, Bifidobacterium subtile, Bifidobacterium cus Cremoris, mucopolysaccharides, oligosaccharides, thermacidophilum, Bifidobacterium thermophilum, 30 Bifidobacterium urinalis, Bifidobacterium, Streptococ polysaccharides, amino acids, vitamins, proteins, or cus thermophilus, Streptococcus salivarus, Streptococ combinations thereof. cus Cremoris, mucopolysaccharides, oligosaccharides, 32. The functional sweetened composition of claim 31, polysaccharides, amino acids, vitamins, proteins, or wherein the rebaudioside A has a purity greater than about combinations thereof. 90% by weight on a dry basis. 35 33. The functional sweetened composition of claim 31, 28. The functional sweetener composition of claim 27, wherein the polyol is erythritol. wherein the rebaudioside A has a purity greater than about 34. The functional sweetened composition of claim 31, 90% by weight on a dry basis. further comprising at least one sweet taste improving com 29. The functional sweetener composition of claim 27, position selected from the group consisting of carbohydrates, wherein the polyol is erythritol. 40 30. The functional sweetener composition of claim 27, amino acids and their corresponding salts, polyamino acids further comprising at least one Sweet taste improving com and their corresponding salts, sugar acids and their corre position selected from the group consisting of carbohydrates, sponding salts, organic acids, inorganic acids, organic salts, amino acids and their corresponding salts, polyamino acids inorganic salts, bitter compounds, flavorants, astringent com and their corresponding salts. Sugar acids and their corre pounds, polymers, proteins, protein hydrolysates, surfac sponding salts, organic acids, inorganic acids, organic salts, 45 tants, emulsifiers, flavonoids, alcohols, synthetic sweeteners inorganic salts, bitter compounds, flavorants, astringent com or combinations thereof. pounds, polymers, proteins, protein hydrolysates, surfac 35. The functional sweetened composition of claim 31, tants, emulsifiers, flavonoids, alcohols, synthetic sweeteners wherein Sweetenable composition is a beverage selected from or combinations thereof. the group consisting of a non-carbonated beverage, carbon 31. A functional Sweetened composition comprising a 50 ated beverage, cola, root beer, fruit-flavored beverage, citrus Sweetenable composition and a functional sweetener compo flavored beverage, fruit juice, fruit-containing beverage, veg sition comprising at least one functional ingredient, rebau etable juice, vegetable containing beverage, tea, coffee, dairy dioside A and a polyol selected from the group consisting of beverage, sports drink, energy drink, and flavored water. erythritol, maltitol, xylitol or combinations thereof, wherein: