JP2015033391A - Natural and/or synthetic high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the tastes of synthetic and/or natural high-potency sweeteners.SOLUTION: The present invention relates generally to improving the taste of synthetic and/or natural high-potency sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of synthetic sweeteners and/or natural high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one natural and/or high-potency sweetener in combination with at least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition.

Description

  The present invention relates generally to improving the taste of synthetic and / or natural high-potency sweeteners and compositions sweetened using the same. In particular, the present invention improves the time-course behavior of synthetic and / or natural high-intensity sweeteners and compositions sweetened using them with salts and the saltiness of the resulting formulation. Relates to a method for mitigating the problem.

  Natural high calorie sugars such as sucrose, fructose, and glucose are used in large quantities in the beverage, food, pharmaceutical, and oral hygiene / cosmetic industries due to their good taste. In particular, sucrose imparts a favorable taste to consumers. Sucrose provides excellent sweetness properties but is high in calories. Although calories are necessary for proper body function, there is a market need to provide alternative non-caloric or low calorie sweeteners with a sugar-like taste to calorie conscious consumers. ing. However, for some consumers, non-caloric or low-calorie sweeteners have undesirable tastes such as slow-rising sweetness, poor aftertaste, bitterness, metallic taste, astringency, refreshing taste, licorice-like taste, etc. Reminiscent of

Non-caloric or low-caloric sweeteners such as synthetic sweeteners (eg sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, ticlo, neotame, N- [3- (3-hydroxy-4- Methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L -Phenylalanine 1-methyl ester, N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof, etc.) and natural high sweetness Sweeteners (eg, rebaudioside A, rebaudi Sid B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, rahan fruit, siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid And salts thereof, thaumatin, monelin, mabinlin, brazein, hernandultin, phyllozultin, glufifylline, phlorizin, trilobatin, bayonoside, osrazine, polypodosid A, pterocalioside A, pterocarioside B, muclodiosido I, peromisoside I, peromisoside I Abrusoside A and cyclocarioside I) generally have different time profiles, maximum responses, flavor profiles than sugars. It shows the sweetness with texture, and / or adaptive behavior. For example, the sweetness of non-caloric or low calorie sweeteners is slower to start and longer in duration than the sweetness produced by sugars such as sucrose, thus changing the balance of the taste of the food composition. Because of these differences, the use of non-caloric or low-calorie sweeteners instead of bulk sweeteners such as sugar in foods or beverages results in an unbalanced aging profile and / or flavor profile.
In addition to differences in time profiles, non-caloric or low calorie sweeteners generally have (i) lower maximum response than sugar, (ii) bitterness, metallic taste, refreshing taste, astringency, licorice, etc. Deterioration of taste including taste and / or (iii) Sweetness that decreases when tasted repeatedly.

  Salt has been found to be effective in making the time-course behavior of non-caloric or low calorie sweeteners more similar to sugar. For example, combinations of natural and / or synthetic high-intensity sweeteners as disclosed in US patent application Ser. Nos. 11 / 561,148 and 11 / 561,158 filed Nov. 17, 2006. The combination of and inorganic salts (eg, mineral salts) can improve the time and / or flavor profile of natural and / or synthetic high intensity sweeteners to make them more like sugar. However, the addition of inorganic salts can also result in a salty taste in the improved sweetener formulation.

  Accordingly, it is desirable to improve the time profile and / or flavor profile of high intensity sweeteners by reducing the saltiness resulting from the combination of natural and / or synthetic high intensity sweeteners and inorganic salts.

  In general, the present invention relates to a non-caloric or low calorie sweetener composition having an improved time profile or flavor profile or both, a method for improving the time profile and / or flavor profile of a non-caloric or low calorie sweetener, Compositions sweetened with non-caloric or low-calorie sweeteners having improved time-course profiles and / or flavor profiles, and compositions time-sweetened with non-caloric or low-calorie sweeteners and / or Or address the above needs by providing a method to improve the flavor profile. In particular, the present invention improves the time profile and / or flavor profile by imparting a time profile and / or flavor profile similar to sugar.

  More particularly, the present invention further includes synthetic sweeteners and / or natural high-potency sweetener (“NHPS”) compositions having a time-lapse profile and / or flavor profile similar to sugar, which comprises (i) At least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv) optionally, carbohydrates, polyols, amino acids, other sweet taste improving additives And at least one sweet taste improving composition selected from the group consisting of agents, and combinations thereof.

  According to another aspect, the present invention provides (i) at least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv) Optionally, a sugar-like aging profile and / or flavor by combining at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof Includes methods of imparting profiles to natural and / or synthetic high intensity sweeteners.

  According to yet another aspect, the present invention further has a sugar-like time-lapse profile and / or flavor profile, (i) a composition that can be sweetened, (ii) at least one synthetic sweetener, NHPS Or modified NHPS, (iii) at least one salt, (iv) at least one salt taste inhibitor, and (v) optionally, carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof Including compositions sweetened with natural and / or synthetic high intensity sweeteners, comprising at least one sweet taste improving composition selected from the group. According to certain embodiments of the invention, the composition sweetened with natural and / or synthetic high-potency sweeteners comprises beverages, foods, pharmaceuticals, dietary supplements, tobacco, oral hygiene / cosmetics, etc. Selected from the group.

  According to yet another aspect, the present invention provides a composition capable of being sweetened with (i) at least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least By combining one salty taste suppressant and (iv) optionally at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof, Further included is a method of imparting a aging-like profile and / or flavor profile similar to sugar to a composition sweetened with natural and / or synthetic high-potency sweeteners. Again, according to certain embodiments of the present invention, compositions sweetened with natural and / or synthetic high-potency sweeteners can be used in beverages, foods, pharmaceuticals, tobacco, oral hygiene / cosmetics, nutritional supplements. Selected from the group consisting of food and the like.

  Objects and advantages of the invention will be set forth in part in the description which follows, or will be obvious from the description, or may be learned by practice of the invention. Unless defined otherwise, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention relates. Although methods and compositions similar or identical to those described herein can be used in the practice of the present invention, suitable methods and compositions are intended to limit the invention. It is not intended.

[Brief description of drawings]
FIG. 1 is a rebaudioside A polymorph Form 1 powder X-ray diffraction scan for a plot of scattering intensity versus scattering angle 2θ according to one embodiment of the present invention.
FIG. 2 is a powder X-ray diffraction scan of rebaudioside A polymorph type 2 for a plot of scattering intensity versus scattering angle 2θ according to one embodiment of the present invention.
FIG. 3 is a rebaudioside A polymorph Form 3A powder X-ray diffraction scan of a plot of scattering intensity versus scattering angle 2θ according to one embodiment of the present invention.
FIG. 4 is a rebaudioside A polymorph 3B powder X-ray diffraction scan for a plot of scattering intensity versus scattering angle 2θ according to one embodiment of the present invention.
FIG. 5 is a powder X-ray diffraction scan of rebaudioside A amorphous type 4 plot of scattering intensity versus scattering angle 2θ according to one embodiment of the present invention.

  Reference will now be made in detail to presently provided embodiments of the invention. Each example is described for the purpose of illustrating embodiments of the invention and is not intended to limit the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. For example, characteristics described or described as part of one embodiment can be used on another embodiment to yield further embodiments. Accordingly, the present invention is intended to cover such modifications and variations as fall within the scope of the appended claims and their equivalents.

  This application is filed under United States Patent Law Section 119, US Provisional Application No. 60 / 739,302, filed on November 23, 2005, and US Provisional Application No. 60 / 739,302, filed June 19, 2006. U.S. Patent Application No. 11 / filed on Nov. 2, 2006 claiming priority of U.S. Provisional Application No. 60 / 805,216 filed on Nov. 19, 2006 and No. 60 / 805,209. US Pat. No. 11 / 561,148, filed Nov. 17, 2006, which is a continuation-in-part of 556,113. This application is filed under United States Patent Law Section 119, US Provisional Application No. 60 / 739,124, filed November 23, 2005, and US Provisional Application No. 60, filed June 19, 2006. Filed on Nov. 17, 2006, which is a continuation-in-part of US patent application Ser. No. 11 / 556,142, filed Nov. 2, 2006, claiming priority for No./805,209. US patent application Ser. No. 11 / 561,158. The disclosure of said patent application in this paragraph is incorporated into the present invention by reference in its entirety.

  As outlined above, embodiments of the present invention provide sweetener compositions having improved aging profiles and / or flavor profiles and aging profiles and / or flavors of natural and / or synthetic high intensity sweeteners. Includes methods to improve profiles. In particular, embodiments of the present invention improve the time profile and / or flavor profile of natural and / or synthetic high intensity sweeteners while reducing the saltiness as a result of adding inorganic salts to the sweetener composition. Briefly described, embodiments of the present invention provide an improved aging profile and / or flavor comprising at least one natural and / or synthetic high-potency sweetener, at least one inorganic salt, at least one salty taste suppressant. The need is addressed by providing a sweetener composition having a profile. The sweetener composition optionally further comprises at least one other sweet taste improving composition other than at least one inorganic salt.

As previously described herein, at least one natural and / or synthetic high-potency sweetener in combination with at least one inorganic salt is more saccharide than at least one natural and / or synthetic high-potency sweetener. It was found to give a similar taste. However, the addition of inorganic salts can result in a salty taste being added to the sweetener composition. Without wishing to be bound by any theory, the taste of the sweetener composition can be further improved by reducing the saltiness added by the use of saltiness inhibitors. Thereby, sweetener compositions and methods for providing sweetener compositions having improved aging profiles and / or flavor profiles are provided. In addition, a composition having a time-lapse profile and / or flavor profile more similar to sugar and capable of being sweetened, at least one natural and / or synthetic high-potency sweetener, at least one salt, at least one salty taste A sweetened composition is provided having an inhibitor, optionally at least one sweet taste improving composition.
I. Saltiness inhibitor

  A “salt taste inhibiting substance”, as used herein, includes a composition that reduces, inhibits or inhibits salty taste characteristics and is synonymous with “salt taste inhibiting substance” and “salt inhibiting substance”. Non-limiting examples of salty taste inhibitors include ion channel competitors, epithelial sodium channel inhibitors, and vanilloid receptor type 1 salty taste receptor inhibitors.

It is believed by those skilled in the art that mammals utilize two types of taste receptors to detect inorganic salts. The first taste receptor is Na ⁺ specific and is described as an amiloride-sensitive epithelial Na ⁺ channel (“ENaC”) (expressed on the apical membrane of salt-sensitive rod-shaped taste bud cells), while the second The taste receptor does not distinguish between Na ⁺ , K ⁺ and NH ₄ ⁺ and is described as an amiloride insensitive channel. Both amiloride-sensitive and amiloride-insensitive salty taste receptors exist in humans, but the amiloride-insensitive pathway has been identified as a major contributor to salty taste in humans. The amiloride-insensitive pathway is thought to encompass one variation of the transient receptor potential vanilloid receptor 1 (“TRPV1”).

  Without wishing to be bound by any theory, the addition of at least one salty taste suppressant to a combination of natural and / or synthetic high-potency sweeteners and at least one inorganic salt will result in amiloride sensitivity and / or It is believed that the amiloride-insensitive pathway is disrupted, which reduces salty perception. As used herein, the phrase “salt taste-inhibiting substance” is safe for human consumption when used in an amount generally considered safe and reduces, inhibits, inhibits the taste characteristic of salt. Or mean a compound to inhibit.

を有する化合物ＳＢ３６６９７１（Ｎ−（３−メトキシフェニル）−クロロシンナミド）が挙げられる。塩味を抑制できる他のＴＶＰＲ１拮抗物質は、ヨード−レシニフェラトキシン、ＢＣＴＣ、ネオマイシン、ルテニウムレッド、ＳＢ−４５２５３３、ＤＤ１６１５１５、ＤＤ１９１５１５、およびＪＹＬ１４２１を含み得る。 In one specific embodiment, suitable salty taste inhibitors may include compounds that inhibit the TRPV1 pathway. Non-limiting examples of suitable TRPV1 inhibitors (antagonists) include soybean reaction hydrolyzate and reducing sugar (eg, xylose) Maillard reaction product, capsazepine, zoniporide and chemical structure:

SB36671 (N- (3-methoxyphenyl) -chlorocinnamide) having Other TVPR1 antagonists that can suppress salty taste may include iodo-resiniferatoxin, BCTC, neomycin, ruthenium red, SB-45533, DD161515, DD191515, and JYL1421.

  As used herein, “protein hydrolyzate” includes a mixture of amino acids and peptides prepared by hydrolyzing a protein using an acid, an enzyme, or a combination thereof. Methods for the preparation of protein hydrolysates are well known to those skilled in the art and are incorporated herein by reference in their entirety, US Pat. Nos. 6,875,456, 6,303,178, and This is described in detail in US Pat. No. 5,077,062.

式中、Ｒは、水素、ハロゲン、ヒドロキシル、ハロアルキル、カルボキシル、アシル、アシルオキシ、アミノ、アミド、カルボキシル誘導体、アルキルアミノ、ジアルキルアミノ、アリールアミノ、アルコキシ、アリールオキシ、ニトロ、シアノ、スルホ、メルカプト、イミノ、スルホニル、スルフェニル、スルフィニル、スルファモイル、カルボアルコキシ、カルボキサミド、ホスホニル、ホスピニル（ｐｈｏｓｐｉｎｙｌ）、ホスホリル、ホスフィノ、チオエステル、チオエーテル、オキシイミノ、ヒドラジノ、カルバミル、ホスホ、ホスホナート、または任意の置換もしくは非置換直線状、鎖状、分岐、環状、アルキル、アルキニル、アルケニル、アリール、ヘテロアリール、またはヘテロ環状基であり得る。

In another specific embodiment, suitable saltiness inhibitors include compounds that can suppress saltiness by other mechanisms, such as ENaC inhibitors, and non-limiting examples of ENaC inhibitors include US Patent Publication No. Salts such as citric acid and phosphoric acid disclosed in 2006/0062814 (for example, sodium citrate, potassium citrate, calcium citrate, magnesium citrate, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, Sodium sulfate, potassium sulfate, calcium sulfate, magnesium sulfate), amiloride, phenamyl, benzamyl, and salts and derivatives thereof. Amiloride, phenamyl, and benzamyl analogs are described by Hirsch et al. Med. Chem. 49: 4098-4115 (2006), the disclosure of which is incorporated herein by reference. Amiloride, phenamyl, and benzamyl analogs are listed in Table 1, which have the following general chemical structure:

In the formula, R is hydrogen, halogen, hydroxyl, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino , Sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamide, phosphonyl, phospinyl, phosphoryl, phosphino, thioester, thioether, oxyimino, hydrazino, carbamyl, phospho, phosphonate, or any substituted or unsubstituted linear, It can be a chain, branched, cyclic, alkyl, alkynyl, alkenyl, aryl, heteroaryl, or heterocyclic group.

In yet another specific embodiment, a combination of saltiness inhibitors is provided. For example, the sweetener composition may comprise a combination of TRPV1 inhibitors, a combination of ENaC inhibitors, or a combination of both TRPV1 and ENaC inhibitors.
II. Sweetener composition

  The sweetener compositions described herein desirably include natural and / or synthetic high-potency sweeteners that have a time-lapse profile and / or flavor profile that is more sugar-like. As used herein, the phrases “sugar-like properties”, “sugar-like taste”, “sugar-like”, and “sugar-like” are synonymous. Sugar-like properties include, but are not limited to, properties similar to sucrose, including, but not limited to, maximum response, flavor profile, time profile, adaptive behavior, texture, concentration / response function, taste substance / and Includes flavor / sweetness interactions, spatial pattern selectivity, and temperature effects. These characteristics are characteristic of the taste of sucrose differing from that of natural and / or synthetic high intensity sweeteners. Of these, however, flavor profiles and time profiles are particularly important. (1) the nature of the flavor profile of the sweetener between what is observed for sucrose and what is observed for natural and / or synthetic high-potency sweeteners when tasting a sweet food or beverage once; (2) The difference in sweetness rise and dissipation rates that make up the sweetener time profile can be significant. Preferred embodiments of the present invention include natural and / or synthetic high-potency sweetener compositions, but are more sugar-like time-lapse profiles or sugar-like flavors than compositions that do not contain salts or salt taste inhibitors. Show profile or both.

  Whether a property is more similar to sugar is determined by sensory expertise of a composition comprising sugar and at least one natural and / or synthetic high-potency sweetener (both with and without a sweet taste improving composition). Determined by panel evaluation. Such an evaluation quantifies the similarity of at least one natural and / or synthetic high-potency sweetener (both with and without a sweet taste improving composition) to a sugar-containing composition. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art.

  In certain embodiments, a panel of evaluators is used to measure the subsequent sweetness reduction. Briefly, a panel of evaluators (typically 8-12) was trained to assess sweetness perception, and the sample was first placed in the mouth and then at several time points up to 3 minutes after vomiting. Measure sweetness. Statistical analysis is used to compare the results between samples with and without additives. A decrease in score for the time point measured after removal of the sample from the mouth indicates that the perception of sweetness has decreased.

The panel of evaluators can be trained using procedures well known to those skilled in the art. In certain embodiments, the panel of evaluators can be trained using the Spectrum ™ Descriptive Analysis Method (Meilgarard et al., Sensory Evaluation Techniques , Third Edition, Chapter 11). Desirably, the focus of training should be basic taste, especially sweetness recognition and measurement.
To ensure the accuracy and reproducibility of the results, each evaluator repeated the sweetness aftertaste reduction measurement about 3 to about 5 times per sample, with at least 5 minutes between each repetition and / or between samples. And rinse well with water to clean mouth.

  In general, a method for measuring sweetness involves placing a 10 mL sample in the mouth, including the sample in the mouth for 5 seconds, gently turning the sample in the mouth, evaluating the sweetness intensity felt in 5 seconds, and discharging the sample ( Do not swallow after removing the sample), rinse with a mouthful of water (for example, move the water vigorously in the mouth to use a mouthwash), and then rinse off the water and feel the sweetness immediately after rinsing the water Evaluate the intensity, wait 45 seconds, check the time of maximum sweetness intensity while waiting for 45 seconds, and evaluate the sweetness intensity at that time (move the mouth normally, if necessary Swallow, and after 10 seconds, evaluate sweetness intensity, and after 60 seconds, evaluate sweetness intensity (after rinsing, 120 seconds cumulative), and after 60 seconds, evaluate sweetness intensity (after rinsing, cumulative 18 Sec.). Take a 5-minute break between samples and rinse thoroughly with water to clean the mouth.

The sweetener desirably comprises a non-caloric sweetener or a low calorie sweetener. Non-caloric sweeteners include any sweetener that has a lower calorie content and a higher sweetness than sucrose, fructose, or glucose. Non-caloric sweeteners include synthetic and natural high intensity sweeteners.
A. High calorie sweetener

Non-limiting examples of suitable high calorie carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (eg, α- Cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or iso Maltulose, erythrose, deoxyribose, growth, idose, talose, erythrulose, xylulose, psicose, vine , Cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abequase, galactosamine, xylo-oligosaccharide (xylotriose, xylobiose, etc.), gentio-ol oligosaccharide (gentiobiose, gentiotriose, gentio Tetraose, etc.), galactooligosaccharide, sorbose, nigerooligosaccharide, fructooligosaccharide (kestose, nystose, etc.), maltotetraol, maltotriol, maltooligosaccharide (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltohepta Ose), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (eg HFCS55, FCS42, or HFCS90), coupling sugars, soybean oligosaccharides, as well as glucose syrup.
B. Synthetic high intensity sweetener

As used herein, the phrase “synthetic sweetener” is synonymous with “synthetic high-intensity sweetener” and does not occur in nature and is characterized by a higher sweetness than sucrose, fructose or glucose It means any composition that has a low calorie.
Non-limiting examples of synthetic sweeteners suitable for embodiments of the present invention include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, ticlo, neotame, N- [3- (3-hydroxy- 4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof and the like.
C. Natural high-intensity sweetener

  As used herein, the phrases “natural high intensity sweetener”, “NHPS”, “NHPS composition”, and “natural high intensity sweetener composition” are synonymous. “NHPS” may be raw, extracted, purified, or in any other form, alone or in combination, characterized by a higher sweetness than sucrose, fructose, or glucose, but still low It means any naturally occurring sweetener with calories. Non-limiting examples of NHPS suitable for embodiments of the present invention include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, Mogroside V, Rahan fruit sweetener, siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and salts thereof, thaumatin, monelin, mabinline, blazein, hernandultin, phyllozultin, gluffyline, phlorizin , Trilobatin, bayonoside, osrazine, polypodoside A, pterocalioside A, pterocalioside B, muclodioside, furomisoside I, periandrin I, abrusoside A, and Rokarioshido I, and the like. NHPS also includes modified NHPS. Modified NHPS includes naturally modified NHPS. For example, modified NHPS includes, but is not limited to, NHPS that has been fermented, contacted with an enzyme, or derivatized or substituted with respect to NHPS. In one embodiment, at least one modified NHPS can be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS can be used without NHPS. Thus, the modified NHPS can replace NHPS or be used in combination with NHPS for any of the embodiments described herein. However, for simplicity, in the description of embodiments of the present invention, modified NHPS is not specified as an alternative to non-modified NHPS, but modified NHPS is NHPS in any of the embodiments disclosed herein. It should be understood that

In one embodiment, the NHPS extract can be used in any purity (%).
In another embodiment, when NHPS is used as the non-extract, the purity of the NHPS may range from, for example, about 25% to about 100%. According to other embodiments, the purity of NHPS is about 50% to about 100%, about 70% to about 100%, about 80% to about 100%, about 90% to about 100%, about 95% to about In the range of 100%, about 95% to about 99.5%, about 96% to about 100%, about 97% to about 100%, about 98% to about 100%, and about 99% to about 100%, Good.

  Purity as used herein is the weight percent of each NHPS compound present in raw or purified form in the NHPS extract. In one embodiment, the steviol glycoside extract comprises a particular steviol glycoside of a particular purity and the remainder of the steviol glycoside extract comprises a mixture of other steviol glycosides.

  In order to obtain a particularly pure extract of NHPS, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those skilled in the art.

  An example of a method for purifying NHPS such as rebaudioside A is described in US Provisional Patent Applications Nos. 60 / 805,216 and 60 / 889,318 filed on June 19, 2006 and February 12, 2007, respectively. No. 11 / 751,627, filed May 21, 2007, all of which are entitled “Rebaudioside A Composition and Method for Purifying Rebaudioside A”, The disclosure is incorporated herein by reference in its entirety).

  Briefly, substantially pure rebaudioside A is obtained in one step from an aqueous organic solution comprising at least one organic solvent and water in an amount of about 10% to about 25% by weight, especially about 15% to about 20% by weight. Crystallize. Organic solvents can include alcohol, acetone, and acetonitrile. Non-limiting examples of alcohols include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol. In one embodiment, the at least one organic solvent ranges from about 20 to about 1 ethanol for about 1 methanol, and in another embodiment about 3 to about 1 ethanol weight for about 1 methanol. A mixture of ethanol and methanol present in an organic aqueous solution in a ratio.

  In one embodiment, the weight ratio of organic aqueous solution to crude rebaudioside A is from about 10 to about 4 organic aqueous solution to about 1 crude rebaudioside A, especially from about 5 to about 3 to about 1 crude rebaudioside A. It is the range of the organic aqueous solution.

  In an exemplary embodiment, the rebaudioside A purification process is performed at about room temperature. In another embodiment, the rebaudioside A purification method comprises heating the rebaudioside A solution to a temperature in the range of about 20 ° C. to about 40 ° C., or in another embodiment to the reflux temperature, for about 0.25 hours to about 8 hours. The method further includes the step of: In another exemplary embodiment, wherein the rebaudioside A purification method comprises heating the rebaudioside A solution, the method comprises subjecting the rebaudioside A solution to a temperature in the range of about 4 ° C. to about 25 ° C. for about 0.5 hours to The method further includes the step of cooling for about 24 hours.

  According to certain embodiments, rebaudioside A has a purity of about 50% to about 100%, about 70% to about 100%, about 80% to about 100%, about 90% to about 100%, about 95% to In the range of about 100%, about 95% to about 99.5%, about 96% to about 100%, about 97% to about 100%, about 98% to about 100%, and about 99% to about 100% You may get. According to certain embodiments, upon crystallization of crude rebaudioside A, the substantially pure rebaudioside A composition comprises rebaudioside A having a purity of greater than about 95% by weight and up to about 100% by weight on a dry basis. . In other exemplary embodiments, substantially pure rebaudioside A is from about 97% up to about 100% on a dry weight basis, from about 98% on a dry basis to up to about 100% by weight, or on a dry basis. Rebaudioside A purity levels of greater than about 99% up to about 100% by weight of rebaudioside A are included. During one crystallization step, the rebaudioside A solution may or may not be stirred.

  In an exemplary embodiment, the rebaudioside A purification method comprises pure rebaudioside A by seeding the rebaudioside A solution at a suitable temperature with sufficient high-purity crystals of rebaudioside A to promote crystallization of rebaudioside A. The method further includes the step of forming (optional step). The amount of rebaudioside A sufficient to promote crystallization of substantially pure rebaudioside A is from about 0.0001% to about 1% by weight of rebaudioside A present in solution. In particular, it comprises rebaudioside A in an amount of about 0.01% to about 1% by weight. Suitable temperatures for the seeding step include temperatures in the range of about 18 ° C to about 35 ° C.

  In another exemplary embodiment, the method for purifying rebaudioside A further comprises separating and washing the substantially pure rebaudioside A composition. Substantially pure rebaudioside A compositions include, but are not limited to, vertical and horizontal perforated basket centrifuges, solid bowl centrifuges, decanter centrifuges, peeler centrifuges, pusher centrifuges It can be separated from aqueous organic solutions by a variety of solid-liquid separation techniques utilizing centrifugal force, including Heinkel type centrifuges, disc stack centrifuges and cyclone separations. In addition, pressure, vacuum, and gravity filtration methods including, but not limited to, belts, drums, Nutsche types, leaves, plates, Rosenmund types, sparkler types, and bag filters and filter presses. Separation can be improved by any of the above. The operation of the rebaudioside A solid-liquid separator may be continuous, semi-continuous or batch mode. Substantially pure rebaudioside A compositions can also be washed in separators using various aqueous organic solutions and mixtures thereof. A substantially pure rebaudioside A composition may be partially or fully dried in a separator using any number of gases including, but not limited to, nitrogen and argon to evaporate the remaining liquid solvent. it can. Substantially pure rebaudioside A composition is automatically or manually removed from the separator using liquid, gas, or mechanical means, either by dissolving the solid or maintaining the solid form can do.

  In yet another exemplary embodiment, the method for purifying rebaudioside A further comprises drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, including, but not limited to, Rotary vacuum dryer, fluidized bed dryer, rotary tunnel dryer, plate dryer, tray dryer, Nauta type dryer, spray dryer, flash dryer, micron dryer, pan dryer, high speed and low speed Use of paddle dryers as well as microwave dryers. In an exemplary embodiment, the drying step uses a nitrogen or argon purge to dry the substantially pure rebaudioside A composition, leaving the remaining solvent at a temperature in the range of about 40 ° C to about 60 ° C for about 5 ° C. Removing from about 100 hours to about 100 hours.

  In yet another exemplary embodiment, where the crude rebaudioside A mixture is substantially free of rebaudioside D impurities, the rebaudioside A purification process comprises a step of separating and drying the substantially pure rebaudioside A composition. Slurry the substantially pure rebaudioside A composition using an organic solvent or aqueous solution. A slurry is a mixture comprising a solid and an organic aqueous solution or solvent, which contains a substantially pure rebaudioside A composition and is only slightly soluble in the organic aqueous solution or solvent. In one embodiment, the substantially pure rebaudioside A composition and the organic aqueous solution or solvent are present in the slurry in a weight ratio ranging from about 15 to 1 with respect to about 1 substantially pure rebaudioside A composition. To do. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the slurrying step comprises heating to a temperature in the range of about 20 to about 40 ° C. The substantially pure rebaudioside A composition is slurried for about 0.5 hours to about 24 hours.

  In yet another exemplary embodiment, the rebaudioside A purification process separates the substantially pure rebaudioside A composition from the organic aqueous solution or solvent of the slurry and wash the substantially pure rebaudioside A composition. A step followed by drying the substantially pure rebaudioside A composition.

  If further purification is desired, the rebaudioside A purification method described herein may be repeated, or the substantially pure rebaudioside A composition may be purified using another purification method, such as column chromatography. May be.

  It is envisioned that other NHPS can be purified using the purification methods described herein and requires only a few experiments that will be apparent to those skilled in the art.

  As a result of the recrystallization of rebaudioside A by crystallization as described above, three different polymorphs are formed: type 1: rebaudioside A hydrate, type 2: anhydrous rebaudioside A, and type 3: rebaudioside A solvate. In addition to at least three polymorphs of rebaudioside A, purification of rebaudioside A may result in form 4 which is an amorphous form of rebaudioside A. The temperature of the aqueous organic solution and the purification process affects the resulting polymorph in the substantially pure rebaudioside A composition. 1-5 are polymorphs and amorphous forms of rebaudioside A, ie, Type 1 (hydrate), Type 2 (anhydride), Type 3A (methanol solvate), Type 3B (ethanol solvate), respectively. ) And type 4 (amorphous) powder X-ray diffraction (XRPD) scans.

The material properties of the four rebaudioside A polymorphs are summarized in the following table:

  The type of polymorph formed depends on the composition of the aqueous organic solution, the temperature of the crystallization step, and the temperature during the drying step. Type 1 and Type 3 are believed to be formed during a single crystallization step, while Type 2 is believed to be formed during the drying step after conversion from Type 1 or Type 3.

  Form 3 is formed when the temperature during the crystallization step is low (ranging from about 20 ° C. to about 50 ° C.) and the ratio of water to organic solvent in the organic aqueous solution is low. Type 1 is formed when the temperature during the crystallization step is high (ranging from about 50 ° C. to about 80 ° C.) and the ratio of water to organic solvent in the organic aqueous solution is high. Form 1 can be converted to Form 3 by slurrying in anhydrous solvent at room temperature (2-16 hours) or at reflux temperature for about (0.5-3 hours). Form 3 can be converted to Form 1 by slurrying the polymorph in water at room temperature for about 16 hours or at reflux temperature for about 2-3 hours. Form 3 can be converted to Form 2 during the drying process, but if the drying temperature of the substantially pure rebaudioside A composition is increased above 70 ° C. or the drying time is increased, rebaudioside A is It can degrade and increase the amount of rebaudioside B impurities in the substantially pure rebaudioside A composition. Type 2 can be converted to type 1 by the addition of water.

  Type 4 can be formed from Type 1, Type 2, Type 3, or combinations thereof using methods well known to those skilled in the art. Non-limiting examples of such methods include ball milling, precipitation, freeze drying, cryogenic grinding, and spray drying. In certain embodiments, Form 4 can be prepared from a substantially pure rebaudioside A composition obtained by the purification method described above by spray drying a solution of a substantially pure rebaudioside A composition.

  According to certain embodiments, the rebaudioside A composition can be modified to include specific amounts of polymorphic or amorphous forms. For example, in one embodiment, the rebaudioside A composition has an increased amount of Type 2, Type 3, or Type 4, or combinations thereof, while reducing the amount of Type 1 present (combined forms) Can be modified so that the total amount is within the desired range. Without wishing to be bound by any theory, the desired dissolution rate of the rebaudioside A composition is obtained by controlling the amount of specific polymorphic and / or amorphous forms present in the rebaudioside A composition. be able to.

For example, in certain embodiments, the rebaudioside A composition comprises any of type 2, type 3, or type 4, or combinations thereof, at least about 10%, at least about 25% by weight of the rebaudioside A composition, In an amount of at least about 50%, at least about 75%, at least about 90%, or at least 99% by weight of the rebaudioside A composition (so that the combined amount of the combined forms is within the specified range) Good. In another embodiment, the rebaudioside A composition comprises any of type 2, type 3, or type 4, or combinations thereof, from about 10% to about 100% by weight of the rebaudioside A composition, from about 25% to about In an amount of 100% by weight, about 50% to about 100% by weight, about 75% to about 100% by weight, or about 90% to about 100% by weight of the rebaudioside A composition (the total amount of the combined forms is in the specified range May be included). Instead of or in addition to controlling the amount of Type 2, Type 3, or Type 4, or combinations thereof present in the rebaudioside A composition, those skilled in the art are present in the rebaudioside A composition. It may be desired to control the degradation rate of the rebaudioside A composition by changing the amount of Form 1. Thus, in certain embodiments, the rebaudioside A composition comprises type 1 up to about 50%, up to about 25%, up to about 10%, up to about 5% by weight of the rebaudioside A composition. Or up to about 1% by weight of the rebaudioside A composition. In another embodiment, the rebaudioside A composition comprises Form 1 from about 0.5% to about 50%, from about 0.5% to about 25%, about 0.5% by weight of the rebaudioside A composition. May be included in an amount of about 10%, about 0.5% to about 5%, or about 0.5% to about 1% by weight of the rebaudioside A composition.
C. Combination of natural and / or synthetic high intensity sweeteners

  NHPS and synthetic sweeteners can be used individually or in combination with other NHPS and / or synthetic sweeteners. For example, a sweetener composition comprises one NHPS or one synthetic sweetener, one NHPS combined with one synthetic sweetener, one or more NHPS combined with one synthetic sweetener, one or more synthetic sweeteners and One NHPS in combination, or one or more NHPS in combination with one or more synthetic sweeteners may be included. A plurality of natural and / or synthetic high intensity sweeteners can be used as long as the combined effect does not adversely affect the taste of the sweetener composition or orally sweetened composition.

  For example, certain embodiments include combinations of NHPS, such as steviol glycosides. Non-limiting examples of suitable steviol glycosides that can be combined include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevioside, or steviolbioside. It is done. According to certain embodiments of the invention, the high intensity sweetener combination is rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A, or rebaudioside A in combination thereof. including.

  Generally, according to certain embodiments, rebaudioside A is in a high intensity sweetener combination in an amount ranging from about 50 to about 99.5% by weight of the high intensity sweetener combination. In the form, it is present in the range of about 70 to about 90% by weight, and in yet another embodiment in the range of about 75 to about 85% by weight.

  In another specific embodiment, rebaudioside B is in a high intensity sweetener combination in an amount ranging from about 1 to about 8% by weight of the high intensity sweetener combination, in another embodiment from about 2 to about It is present in an amount ranging from 5% by weight, and in yet another embodiment from about 2 to about 3% by weight.

  In another specific embodiment, the rebaudioside C is in a high intensity sweetener combination in an amount ranging from about 1 to about 10% by weight of the high intensity sweetener combination, in another embodiment from about 3 to about It is present in an amount ranging from 8% by weight, and in yet another embodiment from about 4% to about 6% by weight.

  In yet another specific embodiment, rebaudioside E is in a high intensity sweetener combination in an amount ranging from about 0.1 to about 4% by weight of the high intensity sweetener combination, in another embodiment about. It is present in an amount ranging from 0.1 to about 2% by weight, and in yet another embodiment from about 0.5 to about 1% by weight.

  In yet another specific embodiment, rebaudioside F, in combination with a high intensity sweetener, ranges from about 0.1 to about 4% by weight of the high intensity sweetener combination, in another embodiment about 0.1%. It is present in the range of 1 to about 2% by weight, and in yet another embodiment in the range of about 0.5 to about 1% by weight.

  In yet another specific embodiment, the dulcoside A is in a high-intensity sweetener combination in the range of about 0.1 to about 4% by weight of the high-intensity sweetener combination, in another embodiment about 0.1. It is present in an amount ranging from 1 to about 2% by weight, and in yet another embodiment from about 0.5 to about 1% by weight.

  In another specific embodiment, the stevioside ranges from about 0.5 to about 10% by weight of the high intensity sweetener combination in the high intensity sweetener combination, and from about 1 to about 6 in another embodiment. It is present in an amount in the range of weight percent, and in yet another embodiment in the range of about 1 to about 4 weight percent.

  In yet another specific embodiment, steviolbioside in a high intensity sweetener combination ranges from about 0.1 to about 4% by weight of the high intensity sweetener combination, in another embodiment about 0. Present in an amount ranging from about 1 to about 2 weight percent, and in yet another embodiment from about 0.5 to about 1 weight percent.

  According to certain embodiments, the high intensity sweetener composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C, and rebaudioside F, wherein rebaudioside A is a combination of high intensity sweeteners. Is present in an amount ranging from about 75 to about 85% by weight based on the total weight of the high intensity sweetener combination, stevioside is present in an amount ranging from about 1 to about 6% by weight, and rebaudioside B is Present in an amount ranging from about 2 to about 5 weight percent, rebaudioside C present in an amount ranging from about 3 to about 8 weight percent, and rebaudioside F in an amount ranging from about 0.1 to about 2 weight percent. Exists.

In addition, one of ordinary skill in the art should understand that the sweetener composition can be customized to obtain the desired amount of calories. For example, a low calorie or non-calorie NHPS can be combined with natural sweeteners and / or other high calorie additives to obtain a sweetener composition having a suitable calorie content.
D. salt

  The sweetener composition provided herein further comprises at least one salt to improve the time profile and / or flavor profile of at least one natural and / or synthetic high-potency sweetener. The term “salt” as used herein allows retention of the desired taste activity of the sweet taste improving composition of the present invention and is generally safe for human or animal consumption to an acceptable extent. Means an inorganic or organic salt. Alkali metal (eg, sodium or potassium) or alkaline earth metal (eg, calcium or magnesium) salts can be made. The salt can also include a combination of alkali and alkaline earth metals. Non-limiting examples of such salts include (a) acid addition salts formed using inorganic acids and bases, such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, etc. (B) a base addition salt formed using an organic base such as ammonia, N, N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine and an organic or inorganic acid, or (c) (a) and ( It is a combination with b). Accordingly, any salt form that can be derived from the sweet taste improving compositions described herein below can be used. The salt form of the additive can be added to the natural and / or synthetic sweetener composition in the same amount as these acid or base forms.

In certain embodiments, suitable inorganic salts useful as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ). , Gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, aluminum sulfate, magnesium chloride, mono-, tri-, or potassium salts of phosphoric acid (eg, inorganic phosphates), hydrochlorides (eg, Inorganic chloride), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Further, in certain embodiments, suitable organic salts useful as sweet taste improving additives include, but are not limited to, choline chloride, sodium alginate (sodium alginate), glucoheptonic acid sodium salt, glucone. Acid sodium salt (sodium gluconate), potassium gluconate (potassium gluconate), guanidine HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate) And sodium tartrate (dihydrate).

Suitable organic acid salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of any organic acid, such as citrate, malate, tartrate, fumarate, Examples include lactate (eg, sodium lactate), alginate (eg, sodium alginate), ascorbate (eg, sodium ascorbate), benzoic acid (eg, sodium benzoate or potassium benzoate), and adipic acid. Examples of described organic acid salt additives are optionally hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy , Aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxyalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oxyimino, hydrazino, carbamyl , Phospho, phosphonate, and any other possible functional group can be substituted with one or more selected. However, the substituted organic acid salt additive shall serve to improve the sweetness of at least one natural and / or synthetic high intensity sweetener.
E. Other sweet taste improving compositions

  Certain embodiments of the sweetener composition provided herein can optionally include a sweet taste improving composition that is different from the inorganic salts described herein. As used herein, the phrase “sweetening composition” encompasses any composition that imparts a more sugar-like aging profile or a sugar-like flavor profile or both to the NCS. Examples of sweet taste improving compositions include, but are not limited to, carbohydrates, polyols, amino acids, and other sweet taste improving taste additives that impart such sugar-like properties.

  In one embodiment, one sweet taste improving composition can be used in combination with one natural and / or synthetic high-potency sweetener and at least one salt and at least one salty taste suppressant. In another embodiment of the invention, a sweet taste improving composition can be used in combination with one or more natural and / or synthetic high-potency sweeteners and at least one salt and at least one salty taste suppressant. In yet another embodiment, one or more sweet taste improving compositions can be used in combination with one natural and / or synthetic high-potency sweetener and at least one salt and at least one salty taste suppressant. In further embodiments, there may be multiple sweet taste improving combinations used in combination with one or more natural and / or synthetic high-potency sweeteners and at least one salt and at least one salty taste suppressant.

As used herein, the term “carbohydrate” is generally an aldehyde of the general formula (CH ₂ O) _n , where n is 3-30, substituted with multiple hydroxyl groups It means ketone compounds, and oligomers and polymers thereof. The carbohydrates of the invention can additionally be substituted or deoxygenated at one or more positions. Carbohydrate as used herein includes unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates, and modified carbohydrates. As used herein, the phrases “carbohydrate derivative”, “substituted carbohydrate”, and “modified carbohydrate” are synonymous. Modified carbohydrate means any carbohydrate in which at least one atom has been added, removed, substituted, or a combination thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
Carbohydrate derivatives or substituted carbohydrates are optionally deoxygenated at any corresponding C position and / or hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivatives, alkylamino, dialkylamino, aryl Amino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oxyimino, hydrazino, carbamyl, phospho , Phosphonates, or any other viable group can be substituted with one or more moieties. However, the carbohydrate derivative or substituted carbohydrate shall function to improve the sweetness of the sweetener composition.

  Non-limiting examples of carbohydrates in embodiments of the present invention include tagatose, trehalose, galactose, rhamnose, cyclodextrin (eg, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin (resistant maltodextrin) , Including, for example, Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, Neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xyllow , Psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abequase, galactosamine, beet oligosaccharide, isomaltoligosaccharide (isomaltose, isomaltotriose, panose, etc.), xylooligo Sugar (xylotriose, xylobiose, etc.), gentio-oligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, nigero-oligosaccharide, fructooligosaccharide (kestose, nystose, etc.), maltotetraol, maltotriol, malto-oligosaccharide ( Maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, Munosu, ribose, isomerized liquid sugars such as fructose corn / starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and glucose syrup and the like. Furthermore, the carbohydrates used here may be either in the D- or L-configuration.

  The term “polyol” as used herein means a molecule that contains more than one hydroxyl group. The polyol may be a diol, triol, or tetraol, each containing 2, 3, and 4 hydroxyl groups. The polyol may also contain more than 4 hydroxyl groups, such as pentaol, hexaol, heptaol, etc., each containing 5, 6 or 7 hydroxyl groups. Furthermore, the polyol may be a sugar alcohol, a polyhydric alcohol, or a polyalcohol, which is a reduced form of carbohydrate, in which case the carbonyl group (aldehyde or ketone, reducing sugar) is attached to the primary or secondary hydroxyl group. It has been reduced.

  Non-limiting examples of sweet taste improving polyol additives in embodiments of the present invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, reduced Examples include isomaltoligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and any other carbohydrate that can be reduced without adversely affecting the taste of the sugar alcohol or sweetener composition.

  Sweet taste improving amino acid additives suitable for use in embodiments of the present invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine. , Tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, or gamma-isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and these Salt forms such as sodium or potassium salts or acid salts. The sweet taste improving amino acid additive may be in the D- or L-configuration and may be in the mono, di, or tri form of the same or different amino acids. In addition, the amino acids may be α-, β-, γ-, δ-, and ε-isomers, as appropriate. Combinations of the amino acids and their corresponding salts (eg, sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable sweet taste improving additions in embodiments of the present invention. It is an agent. The amino acid may be natural or synthetic. The amino acid may be modified. A modified amino acid is any amino acid (eg, N-alkyl amino acid, N-acyl amino acid, or N--) that has at least one atom added, removed, substituted, or a combination thereof. Methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl glycine, and N-methyl alanine. As used herein, an amino acid includes both modified and unmodified amino acids. As used herein, modified amino acids may also include peptides and polypeptides (eg, dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

  Suitable sweet taste improving polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (eg, poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (eg, , Poly-L-α-ornithine or poly-L-γ-ornithine), poly-L-arginine, other polymer forms of amino acids, and salt forms thereof (eg, magnesium, calcium, potassium, or sodium salts, such as L -Glutamic acid monosodium salt). The sweet taste improving polyamino acid additive may be in the D-configuration or in the L-configuration. Furthermore, the polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, as appropriate. Combinations of the polyamino acids and their corresponding salts (eg, sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable sweet taste improving additions in embodiments of the present invention. It is an agent. The polyamino acids described herein can also include copolymers of different amino acids. The polyamino acid may be natural or synthetic. Polyamino acids can also be modified such that at least one atom is added, removed, substituted, or combinations thereof (eg, N-alkyl polyamino acids or N-acyl polyamino acids). amino acid). As used herein, polyamino acids include both modified and unmodified polyamino acids. According to certain embodiments, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as 1,500 MW, 6,000 MW, 25,200. Poly-L-α-lysine having a MW of 63,000 MW, 83,000 MW, or 300,000 MW.

  Sweet taste improving acid additives suitable for use in embodiments of the present invention include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid. , Galacturonic acid, and salts thereof (eg, sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

  Sweet taste improving nucleotide additives suitable for use in embodiments of the present invention include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP). ), Cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate Examples include phosphoric acid, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, and alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives such as nucleosides or nucleobases (eg, guanine, cytosine, adenine, thymine, uracil).

  Suitable sweet taste improving organic acid additives include any compound containing a -COOH moiety. Suitable sweet taste improving organic acid additives for use in embodiments of the present invention include, but are not limited to, C2-C30 carboxylic acids, substituted hydroxyl C1-C30 carboxylic acids, benzoic acids, substituted benzoic acids ( For example, 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acid, substituted hydroxybenzoic acid, substituted cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid , Malic acid, fruitic acid (a blend of malic acid, fumaric acid and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, gluconodeltalactone, caffeic acid Bile acid, acetic acid, ascorbic acid, a Gin acid, erythorbic acid, polyglutamic acid, and their alkali or alkaline earth metal salt derivatives. In addition, the sweet taste improving organic acid additive may be in either the D- or L-configuration.

  Suitable sweet taste improving organic acid salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of any organic acid, such as citrate, malate, tartrate, fumaric acid Salts, lactates (eg, sodium lactate), alginates (eg, sodium alginate), ascorbates (eg, sodium ascorbate), benzoates (eg, sodium benzoate or potassium benzoate), and adipates Is mentioned. Examples of sweet taste improving organic acid salt additives described are optionally hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivatives, alkylamino, dialkylamino, arylamino , Alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxyalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, hydrido, oxyimino, hydrazino, carbamyl, It may be substituted with one or more groups selected from the group consisting of phospho, phosphonate, and any other viable group. However, the substituted organic acid salt additive acts to improve the sweetness of the sweetener composition.

  Sweetness improving inorganic acid additives suitable for use in embodiments of the present invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate And their corresponding alkali or alkaline earth metal salts thereof.

  Sweet taste improving bitter compound additives suitable for use in embodiments of the present invention include, but are not limited to, caffeine, quinine, urea, orange peel oil, naringin, cassia, and salts thereof. It is done.

  Sweet taste improving flavors and flavor ingredient additives suitable for use in embodiments of the present invention include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut , Ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. “Flavorant” and “flavoring ingredient” are synonymous and include natural or synthetic substances or combinations thereof. Flavoring agents also include other materials that impart flavor, and may include natural or non-natural (synthetic) materials that are safe for humans or animals when used in a generally acceptable range. Non-limiting examples of exclusive flavors include Doehler (TM) Natural Flavoring Sweetener Enhancer K14323 (Doehler (TM), Darmstadt Germany), Symrise (TM) Natural Flavor 16) (TM), Germany), Natural Advantage (TM) Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage (TM), Freehold, NJ, USA), and Sucramask (TM) (Creative Research Manager) Stockton, California, USA).

  Sweet taste improving polymer additives suitable for use herein include, but are not limited to, chitosan, pectin, pectin, pectinic, polyuronic acid, polygalacturonic acid, starch, edible Hydrophilic colloids or crude extracts thereof (for example, Acacia Senegal gum (Fibergum ™), Acacia sejar gum, carrageenan), poly-L-lysine (eg, poly-L-α-lysine or poly-L- ε-lysine), poly-L-ornithine (eg, poly-L-α-ornithine or poly-L-γ-ornithine), polyarginine, polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyaspartic acid , Polyg Glutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (SHMP) and its salts, and sodium as well as other ethylene glycol alginate cationic and anionic polymers.

  Sweet taste improving protein or protein hydrolyzate additives suitable for use in embodiments of the present invention include, but are not limited to, bovine serum albumin (BSA), whey protein (fractions or concentrates thereof). Including, for example, 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, Protein hydrolysates, protein hydrolysates, glycoproteins and / or amino acids (eg glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline Etc.) The reaction product of proteoglycan, collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolyzate) can be mentioned.

  Sweet taste improving surfactant additives suitable for use in embodiments of the present invention include, but are not limited to, polysorbates (eg, polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate). 60), sodium dodecylbenzenesulfonate, dioctylsulfosuccinate or dioctylsulfosuccinate sodium, sodium dodecylsulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl chloride Choline, sodium glycocholate, sodium taurodeoxycholate, lauric alginate, sodium stearoyl lactate, tau Sodium cholate, lecithin, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.

  Sweet taste improving flavonoid additives suitable for use in embodiments of the present invention are generally classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (eg, green tea extracts such as Polyphenon ™ 60, Polyphenon ™ 30 and Polyphenon ™ 25 (Mitsui Norin, Japan), polyphenols, rutin (For example, enzyme-modified rutin Sanmelin (trademark) AO (San-Eigen FFI Co., Ltd. (Osaka, Japan)), neohesperidin, naringin and the like.

  Suitable sweet taste improving alcohol additives for use in embodiments of the present invention include, but are not limited to, ethanol.

Suitable sweet taste improving astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), aluminum sulfate, tannin Acids, and polyphenols (eg, tea polyphenols).

  Suitable sweet taste improving vitamins include nicotinamide (vitamin B3) and pyridoxal hydrochloride (vitamin B6).

  The sweet taste improving composition may include natural and / or synthetic high intensity sweeteners. For example, if the sweetener composition comprises at least one NHPS, the at least one sweet taste improving composition may comprise a synthetic high intensity sweetener, including, but not limited to, sucralose, acesulfame potassium, aspartame , Alitame, saccharin, neohesperidin dihydrochalcone, tichro, neotame, N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [ 3- (3-Hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-Aspartyl] -L-phenylalanine 1-methyl Ester, salts thereof, and the like. The sweet taste improving composition may be in the form of a salt that can be obtained using standard procedures well known in the art. The term “salt” also refers to a complex that retains the chemical activity of the sweet taste improving composition of the present invention and is generally safe for human or animal consumption to the extent acceptable. Alkali metal (eg, sodium or potassium) or alkaline earth metal (eg, calcium or magnesium) salts can also be prepared. Salts can also include combinations of alkali and alkaline earth metals. Non-limiting examples of such salts include: (a) acid addition salts formed using inorganic acids and salts formed using organic acids, (b) metal cations such as calcium, bismuth, barium, magnesium, aluminum, Using base addition salts formed using copper, cobalt, nickel, cadmium, sodium, potassium, etc., or cations formed from ammonia, N, N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine Base addition salt formed, or (c) a combination of (a) and (b). Thus, any salt form that can be derived from a sweet taste improving composition should be used as long as the salt of the sweet taste improving additive does not adversely affect the taste of the sweetener composition or an orally ingestible composition comprising the sweetener composition. Can be used in embodiments of the present invention. The salt form of the additive can be added to the sweetener composition in the same amount as its acid or base form.

In certain embodiments, suitable sweet taste improving inorganic salts useful as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, aluminum sulfate, magnesium chloride, mono-, tri-, or potassium salts of phosphoric acid (for example, inorganic phosphate), hydrochloride ( For example, inorganic chloride), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Further, in certain embodiments, suitable organic salts useful as sweet taste improving additives include, but are not limited to, choline chloride, sodium alginate (sodium alginate), glucoheptonic acid sodium salt, glucone. Acid sodium salt (sodium gluconate), potassium gluconate salt (potassium gluconate), guanidine HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate), And sodium tartrate (dihydrate).

One skilled in the art will appreciate that any sweet taste improving composition may include any combination of sweet taste improving compositions. Such combinations are described in co-pending US patent applications 11 / 561,148 and 11 / 561,158 filed November 17, 2006, the disclosure of which is incorporated herein by reference in its entirety. ) In detail.
In certain embodiments, a sweetener composition comprising at least one sweetener, at least one salt, and at least one salt inhibitor may further comprise other sweet taste improving compositions, including, but not limited to, And the following:
1. At least one carbohydrate,
2. At least one polyol,
3. At least one amino acid,
4). At least one other sweet taste improving additive;
5. At least one polyol, at least one amino acid, and at least one other sweet taste improving additive;
6). At least one carbohydrate, and at least one polyol;
7). At least one carbohydrate, and at least one amino acid;
8). At least one carbohydrate, and at least one other sweet taste improving additive;
9. At least one polyol, and at least one amino acid;
10. At least one polyol, and at least one other sweet taste improving additive;
11. At least one amino acid, and at least one other sweet taste improving additive;
12 At least one carbohydrate, at least one polyol, and at least one amino acid;
13. At least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive;
14 At least one polyol, at least one amino acid, and at least one other sweet taste improving additive; and At least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;

  These 15 main combinations can be further subdivided into further combinations to improve the overall taste of the orally ingestible composition comprising the sweetener composition or sweetener composition.

As already explained, the sweet taste improving composition other than the at least one salt can be selected from the group consisting of polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. Non-limiting examples of sweet taste improving compositions that can be used in addition to at least one salt may include combinations of sweet taste improving compositions, including:
i. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;
ii. At least one polyol, at least one carbohydrate, and at least one other sweet taste improving additive;
iii. At least one polyol and at least one other sweet taste improving additive;
iv. At least one polyol and at least one carbohydrate;
v. At least one carbohydrate and at least one other sweet taste improving additive;
vi. At least one polyol and at least one amino acid;
vii. At least one carbohydrate and at least one amino acid;
viii. At least one amino acid and at least one other sweet taste improving additive.

Other combinations of sweet taste improving compositions that can be used in combination with at least one salt of embodiments of the present invention include:
1. at least one polyol, at least one carbohydrate, and at least one amino acid;
2. at least one polyol, at least one carbohydrate, and at least one polyamino acid;
3. at least one polyol, at least one carbohydrate, and at least one sugar acid;
4. at least one polyol, at least one carbohydrate, and at least one nucleotide;
5. at least one polyol, at least one carbohydrate, and at least one organic acid;
6. at least one polyol, at least one carbohydrate, and at least one inorganic acid;
7. at least one polyol, at least one carbohydrate, and at least one bitter compound;
8. at least one polyol, at least one carbohydrate, and at least one flavorant or flavoring ingredient;
9. at least one polyol, at least one carbohydrate, and at least one polymer;
10. At least one polyol, at least one carbohydrate, and at least one
Two proteins or protein hydrolysates or proteins or protein hydrolysates with low molecular weight amino acids,
11. At least one polyol, at least one carbohydrate, and at least one
Two surfactants,
12. At least one polyol, at least one carbohydrate, and at least one
Two flavonoids,
13. At least one polyol, at least one carbohydrate, and at least one
Two alcohols,
14. At least one polyol, at least one carbohydrate, and at least one
Two emulsifiers,
15. At least one polyol, at least one carbohydrate, and at least one
One amino acid, and at least one other sweet taste improving additive,
16. At least one polyol, at least one carbohydrate, and at least one
One polyamino acid, and at least one other sweet taste improving additive;
17. At least one polyol, at least one carbohydrate, and at least one
One sugar acid, and at least one other sweet taste improving additive,
18. At least one polyol, at least one carbohydrate, and at least one
One nucleotide, and at least one other sweet taste improving additive,
19. At least one polyol, at least one carbohydrate, and at least one
One organic acid, and at least one other sweet taste improving additive,
20. At least one polyol, at least one carbohydrate, and at least one
One inorganic acid, and at least one other sweet taste improving additive,
21. At least one polyol, at least one carbohydrate, and at least one
Two bitter compounds, and at least one other sweet taste improving additive,
22. At least one polyol, at least one carbohydrate, and at least one
One flavorant or flavor ingredient, and at least one other sweet taste improving additive;
23. at least one polyol, at least one carbohydrate, and at least one
One polymer and at least one other sweet taste improving additive;
24. at least one polyol, at least one carbohydrate, and at least one
One protein or protein hydrolysate, and at least one other sweet taste improving additive;
25. at least one polyol, at least one carbohydrate, and at least one
One surfactant, and at least one other sweet taste improving additive,
26. at least one polyol, at least one carbohydrate, and at least one
One flavonoid, and at least one other sweet taste improving additive,
27. at least one polyol, at least one carbohydrate, and at least one
One alcohol, and at least one other sweet taste improving additive,
28. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polyamino acid;
29. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;
30. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;
31. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;
32. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;
33. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one Bitter compounds,
34. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter taste A compound, and at least one polymer;
35. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter taste A compound, at least one polymer, and at least one protein or protein hydrolysate;
36. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter taste A compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant,
37. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter taste A compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;
38. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter taste A compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol;
39. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid;
40. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide;
41. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid;
42. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid;
43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound;
44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer;
45. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolysate;
46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant;
47. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid;
48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol;
49. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;
50. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;
51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid;
52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;
53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;
54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer;
55. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolysate;
56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant;
57. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;
58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol;
59. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide;
60. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one organic acid;
61. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;
62. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound;
63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer;
64. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolysate;
65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one surfactant;
66. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid;
67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol;
68. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid;
69. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;
70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound;
71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer;
72. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolysate;
73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant;
74. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid;
75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol;
76. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid;
77. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound;
78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer;
79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolysate;
80. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant;
81. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid;
82. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol;
83. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter compound;
84. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one polymer;
85. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolysate;
86. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one surfactant;
87. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;
88. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol;
89. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer;
90. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolysate;
91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant;
92. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid;
93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol;
94. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate;
95. at least one polyol, at least one carbohydrate, at least one polymer, and at least one surfactant;
96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid;
97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol;
98. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one surfactant;
99. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one flavonoid;
100. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one flavonoid;
101. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and
102. At least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

Other combinations of sweet taste improving compositions that can be used in combination with at least one salt of embodiments of the present invention include:
1. At least one polyol and at least one amino acid;
2. At least one polyol and at least one polyamino acid;
3. At least one polyol and at least one sugar acid;
4). At least one polyol and at least one nucleotide;
5. At least one polyol and at least one organic acid;
6). At least one polyol and at least one inorganic acid;
7). At least one polyol and at least one bitter compound;
8). At least one polyol and at least one flavorant or flavoring component;
9. At least one polyol and at least one polymer;
10. At least one polyol and at least one protein or protein hydrolysate;
11. At least one polyol and at least one surfactant;
12 At least one polyol and at least one flavonoid;
13. At least one polyol and at least one alcohol;
14 At least one polyol and at least one emulsifier;
15. At least one polyol and at least one protein or protein hydrolysate or mixture of low molecular weight amino acids;
16. At least one polyol, at least one amino acid, and at least one other sweet taste improving additive;
17. At least one polyol, at least one polyamino acid, and at least one other sweet taste improving additive;
18. At least one polyol, at least one sugar acid, and at least one other sweet taste improving additive;
19. At least one polyol, at least one nucleotide, and at least one other sweet taste improving additive;
20. At least one polyol, at least one organic acid, and at least one other sweet taste improving additive;
21. At least one polyol, at least one inorganic acid, and at least one other sweet taste improving additive;
22. At least one polyol, at least one bitter compound, and at least one other sweet taste improving additive;
23. At least one polyol, at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive;
24. At least one polyol, at least one polymer, and at least one other sweet taste improving additive;
25. At least one polyol, at least one protein or protein hydrolysate, and at least one other sweet taste improving additive;
26. At least one polyol, at least one surfactant, and at least one other sweet taste improving additive;
27. At least one polyol, at least one flavonoid, and at least one other sweet taste improving additive;
28. At least one polyol, at least one alcohol, and at least one other sweet taste improving additive;
29. At least one polyol, at least one amino acid, and at least one polyamino acid;
30. At least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid;
31. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;
32. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;
33. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;
34. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;
35. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer; ,
36. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, And at least one protein or protein hydrolysate,
37. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, and at least one surfactant;
38. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;
39. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol;
40. At least one polyol, at least one amino acid, and at least one sugar acid;
41. At least one polyol, at least one amino acid, and at least one nucleotide;
42. At least one polyol, at least one amino acid, and at least one organic acid;
43. At least one polyol, at least one amino acid, and at least one inorganic acid;
44. At least one polyol, at least one amino acid, and at least one bitter compound;
45. At least one polyol, at least one amino acid, and at least one polymer;
46. At least one polyol, at least one amino acid, and at least one protein or protein hydrolysate;
47. At least one polyol, at least one amino acid, and at least one surfactant;
48. At least one polyol, at least one amino acid, and at least one flavonoid;
49. At least one polyol, at least one amino acid, and at least one alcohol;
50. At least one polyol, at least one polyamino acid, and at least one sugar acid;
51. At least one polyol, at least one polyamino acid, and at least one nucleotide;
52. At least one polyol, at least one polyamino acid, and at least one organic acid;
53. At least one polyol, at least one polyamino acid, and at least one inorganic acid;
54. At least one polyol, at least one polyamino acid, and at least one bitter compound;
55. At least one polyol, at least one polyamino acid, and at least one polymer;
56. At least one polyol, at least one polyamino acid, and at least one protein or protein hydrolysate;
57. At least one polyol, at least one polyamino acid, and at least one surfactant;
58. At least one polyol, at least one polyamino acid, and at least one flavonoid;
59. At least one polyol, at least one polyamino acid, and at least one alcohol;
60. At least one polyol, at least one sugar acid, and at least one nucleotide;
61. At least one polyol, at least one sugar acid, and at least one organic acid;
62. At least one polyol, at least one sugar acid, and at least one inorganic acid;
63. At least one polyol, at least one sugar acid, and at least one bitter compound;
64. At least one polyol, at least one sugar acid, and at least one polymer;
65. At least one polyol, at least one sugar acid, and at least one protein or protein hydrolysate;
66. At least one polyol, at least one sugar acid, and at least one surfactant;
67. At least one polyol, at least one sugar acid, and at least one flavonoid;
68. At least one polyol, at least one sugar acid, and at least one alcohol;
69. At least one polyol, at least one nucleotide, and at least one organic acid;
70. At least one polyol, at least one nucleotide, and at least one inorganic acid;
71. At least one polyol, at least one nucleotide, and at least one bitter compound;
72. At least one polyol, at least one nucleotide, and at least one polymer;
73. At least one polyol, at least one nucleotide, and at least one protein or protein hydrolysate;
74. At least one polyol, at least one nucleotide, and at least one surfactant;
75. At least one polyol, at least one nucleotide, and at least one flavonoid;
76. At least one polyol, at least one nucleotide, and at least one alcohol;
77. At least one polyol, at least one organic acid, and at least one inorganic acid;
78. At least one polyol, at least one organic acid, and at least one bitter compound;
79. At least one polyol, at least one organic acid, and at least one polymer;
80. At least one polyol, at least one organic acid, and at least one protein or protein hydrolysate;
81. At least one polyol, at least one organic acid, and at least one surfactant;
82. At least one polyol, at least one organic acid, and at least one flavonoid;
83. At least one polyol, at least one organic acid, and at least one alcohol;
84. At least one polyol, at least one inorganic acid, and at least one bitter compound;
85. At least one polyol, at least one inorganic acid, and at least one polymer;
86. At least one polyol, at least one inorganic acid, and at least one protein or protein hydrolysate;
87. At least one polyol, at least one inorganic acid, and at least one surfactant;
88. At least one polyol, at least one inorganic acid, and at least one flavonoid;
89. At least one polyol, at least one inorganic acid, and at least one alcohol;
90. At least one polyol, at least one bitter compound, and at least one polymer;
91. At least one polyol, at least one bitter compound, and at least one protein or protein hydrolysate;
92. At least one polyol, at least one bitter compound, and at least one surfactant;
93. At least one polyol, at least one bitter compound, and at least one flavonoid;
94. At least one polyol, at least one bitter compound, and at least one alcohol;
95. At least one polyol, at least one polymer, and at least one protein or protein hydrolysate;
96. At least one polyol, at least one polymer, and at least one surfactant;
97. At least one polyol, at least one polymer, and at least one flavonoid;
98. At least one polyol, at least one polymer, and at least one alcohol;
99. At least one polyol, at least one protein or protein hydrolysate, and at least one surfactant;
100. At least one polyol, at least one protein or protein hydrolysate, and at least one flavonoid;
101. At least one polyol, at least one surfactant, and at least one flavonoid;
102. At least one polyol, at least one surfactant, and at least one alcohol;
103. At least one polyol, at least one flavonoid, and at least one alcohol;
104. At least one sweet taste improving additive and erythritol;
105. At least one sweet taste improving additive and maltitol;
106. At least one sweet taste improving additive and mannitol;
107. At least one sweet taste improving additive and sorbitol;
108. At least one sweet taste improving additive and lactitol;
109. At least one sweet taste improving additive and xylitol;
110. At least one sweet taste improving additive and isomalt;
111. At least one sweet taste improving additive and propylene glycol;
112. At least one sweet taste improving additive and glycerol;
113. At least one sweet taste improving additive and isomaltulose;
114. At least one sweet taste improving additive and reduced isomaltooligosaccharides;
115. At least one sweet taste improving additive and reduced xylo-oligosaccharides;
116. At least one sweet taste improving additive and reduced gentio-oligosaccharides;
117. At least one sweet taste improving additive and reduced maltose syrup;
118. At least one sweet taste improving additive and reduced glucose syrup;
119. At least one sweet taste improving additive, erythritol, and at least one other polyol;
120. At least one sweet taste improving additive, maltitol, and at least one other polyol;
121. At least one sweet taste improving additive, mannitol, and at least one other polyol;
122. At least one sweet taste improving additive, sorbitol, and at least one other polyol;
123. At least one sweet taste improving additive, lactitol, and at least one other polyol;
124. At least one sweet taste improving additive, xylitol, and at least one other polyol;
125. At least one sweet taste improving additive, isomalt, and at least one other polyol;
126. At least one sweet taste improving additive, propylene glycol, and at least one other polyol;
127. At least one sweet taste improving additive, glycerol, and at least one other polyol;
128. At least one sweet taste improving additive, reduced isomaltooligosaccharides, and at least one other polyol;
129. At least one sweet taste improving additive, reduced xylo-oligosaccharides, and at least one other polyol;
130. At least one sweet taste improving additive, a reduced gentio-oligosaccharide, and at least one other polyol;
131. At least one sweet taste improving additive, reduced maltose syrup, and at least one other polyol; and 132. At least one sweet taste improving additive, reduced glucose syrup, and at least one other polyol;

Other combinations of sweet taste improving compositions that can be used in combination with at least one salt of embodiments of the present invention include:
1. At least one polyol and tagatose;
2. At least one polyol and trehalose;
3. At least one polyol and galactose;
4). At least one polyol and rhamnose;
5. At least one polyol and dextrin;
6). At least one polyol and cyclodextrin;
7). At least one polyol and α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin,
8). At least one polyol and maltodextrin;
9. At least one polyol and dextran;
10. At least one polyol and sucrose;
11. At least one polyol and glucose;
12 At least one polyol and fructose;
13. At least one polyol and threose;
14 At least one polyol and arabinose;
15. At least one polyol and xylose;
16. At least one polyol and lyxose;
17. At least one polyol and allose;
18. At least one polyol and altrose;
19. At least one polyol and mannose;
20. At least one polyol and idose;
21. At least one polyol and talose;
22. At least one polyol and lactose;
23. At least one polyol and maltose;
24. At least one polyol and invert sugar;
25. At least one polyol and trehalose;
26. At least one polyol and isotrehalose;
27. At least one polyol and neotrehalose;
28. At least one polyol and isomaltulose;
29. At least one polyol and galactose;
30. At least one polyol and beet oligosaccharides;
31. At least one polyol and isomaltoligosaccharide;
32. At least one polyol and isomaltose;
33. At least one polyol and isomaltotriose;
34. At least one polyol and panose;
35. At least one polyol and xylooligosaccharide,
36. At least one polyol and xylotriose;
37. At least one polyol and xylobiose;
38. At least one polyol and gentiooligosaccharide,
39. At least one polyol and gentiobiose;
40. At least one polyol and gentiotriose;
41. At least one polyol and gentiotetraose;
42. At least one polyol and sorbose;
43. At least one polyol and nigerooligosaccharide;
44. At least one polyol and fucose;
45. At least one polyol and fructooligosaccharide,
46. At least one polyol and kestose;
47. At least one polyol and nystose;
48. At least one polyol and maltotetraol;
49. At least one polyol and maltotriol;
50. At least one polyol and maltooligosaccharide,
51. At least one polyol and maltotriose;
52. At least one polyol and maltotetraose;
53. At least one polyol and maltopentaose;
54. At least one polyol and maltohexaose;
55. At least one polyol and maltoheptaose;
56. At least one polyol and lactulose;
57. At least one polyol and melibiose;
58. At least one polyol and raffinose;
59. At least one polyol and rhamnose;
60. At least one polyol and ribose;
61. At least one polyol and isomerized liquid sugar;
62. At least one polyol and high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup;
63. At least one polyol and coupling sugar;
64. At least one polyol and soy oligosaccharides;
65. At least one polyol and glucose syrup;
66. At least one polyol, tagatose, and at least one other carbohydrate;
67. At least one polyol, trehalose, and at least one other carbohydrate;
68. At least one polyol, galactose, and at least one other carbohydrate;
69. At least one polyol, rhamnose, and at least one other carbohydrate;
70. At least one polyol, dextrin, and at least one other carbohydrate;
71. At least one polyol, cyclodextrin, and at least one other carbohydrate;
72. At least one polyol, β-cyclodextrin, and at least one other carbohydrate;
73. At least one polyol, maltodextrin, and at least one other carbohydrate;
74. At least one polyol, dextran, and at least one other carbohydrate;
75. At least one polyol, sucrose, and at least one other carbohydrate;
76. At least one polyol, glucose, and at least one other carbohydrate;
77. At least one polyol, fructose, and at least one other carbohydrate;
78. At least one polyol, threose, and at least one other carbohydrate;
79. At least one polyol, arabinose, and at least one other carbohydrate;
80. At least one polyol, xylose, and at least one other carbohydrate; At least one polyol, lyxose, and at least one other carbohydrate;
82. At least one polyol, allose, and at least one other carbohydrate; [0491] 83. At least one polyol, altrose, and at least one other carbohydrate;
84. At least one polyol, mannose, and at least one other carbohydrate;
85. At least one polyol, idose, and at least one other carbohydrate; At least one polyol, talose, and at least one other carbohydrate; At least one polyol, lactose, and at least one other carbohydrate;
88. At least one polyol, maltose, and at least one other carbohydrate;
89. At least one polyol, invert sugar, and at least one other carbohydrate;
90. At least one polyol, trehalose, and at least one other carbohydrate;
91. At least one polyol, isotrehalose, and at least one other carbohydrate;
92. At least one polyol, neotrehalose, and at least one other carbohydrate;
93. At least one polyol, isomaltulose, and at least one other carbohydrate;
94. At least one polyol, galactose, and at least one other carbohydrate;
95. At least one polyol, beet oligosaccharides, and at least one other carbohydrate;
96. At least one polyol, isomaltoligosaccharide, and at least one other carbohydrate;
97. At least one polyol, isomaltose, and at least one other carbohydrate;
98. At least one polyol, isomaltotriose, and at least one other carbohydrate;
99. At least one polyol, panose, and at least one other carbohydrate; At least one polyol, xylooligosaccharide, and at least one other carbohydrate;
101. At least one polyol, xylotriose, and at least one other carbohydrate;
102. At least one polyol, xylobiose, and at least one other carbohydrate;
103. At least one polyol, gentiooligosaccharide, and at least one other carbohydrate;
104, at least one polyol, gentiobiose, and at least one other carbohydrate;
105. At least one polyol, gentiotriose, and at least one other carbohydrate;
106. At least one polyol, gentiotetraose, and at least one other carbohydrate;
107. At least one polyol, sorbose, and at least one other carbohydrate;
108. At least one polyol, nigerooligosaccharide, and at least one other carbohydrate;
109. At least one polyol, fucose, and at least one other carbohydrate;
110. At least one polyol, fructooligosaccharide, and at least one other carbohydrate;
111. At least one polyol, kestose, and at least one other carbohydrate;
112. At least one polyol, nystose, and at least one other carbohydrate;
113. At least one polyol, maltotetraol, and at least one other carbohydrate;
114. At least one polyol, maltotriol, and at least one other carbohydrate;
115. At least one polyol, maltooligosaccharide, and at least one other carbohydrate;
116. At least one polyol, maltotriose, and at least one other carbohydrate;
117. At least one polyol, maltotetraose, and at least one other carbohydrate;
118. At least one polyol, maltopentaose, and at least one other carbohydrate;
119. At least one polyol, maltohexaose, and at least one other carbohydrate;
120. At least one polyol, maltoheptaose, and at least one other carbohydrate;
121. At least one polyol, lactulose, and at least one other carbohydrate;
122. At least one polyol, melibiose, and at least one other carbohydrate;
123. At least one polyol, raffinose, and at least one other carbohydrate;
124. At least one polyol, rhamnose, and at least one other carbohydrate;
125. At least one polyol, ribose, and at least one other carbohydrate;
126. At least one polyol, isomerized liquid sugar, and at least one other carbohydrate;
127. At least one polyol, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;
128. At least one polyol, coupling sugar, and at least one other carbohydrate;
129. At least one polyol, soy oligosaccharides, and at least one other carbohydrate;
130. At least one polyol, glucose syrup, and at least one other carbohydrate;
131. At least one carbohydrate and erythritol,
132. At least one carbohydrate and maltitol,
133. At least one carbohydrate and mannitol,
134. At least one carbohydrate and sorbitol,
135. At least one carbohydrate and lactitol,
136. At least one carbohydrate and xylitol;
137. At least one carbohydrate and isomalt;
138. At least one carbohydrate and propylene glycol;
139. At least one carbohydrate and glycerol;
140. At least one carbohydrate and reduced isomaltooligosaccharides;
141. At least one carbohydrate and reduced xylo-oligosaccharide,
142. At least one carbohydrate and reduced gentio-oligosaccharide,
143. At least one carbohydrate and reduced maltose syrup;
144. At least one carbohydrate and reduced glucose syrup;
145. At least one carbohydrate, erythritol, and at least one other polyol;
146. At least one carbohydrate, maltitol, and at least one other polyol;
147. At least one carbohydrate, mannitol, and at least one other polyol;
148. At least one carbohydrate, sorbitol, and at least one other polyol;
149. At least one carbohydrate, lactitol, and at least one other polyol;
150. At least one carbohydrate, xylitol, and at least one other polyol;
151. At least one carbohydrate, isomalt, and at least one other polyol;
152. At least one carbohydrate, propylene glycol, and at least one other polyol;
153. At least one carbohydrate, glycerol, and at least one other polyol;
154. At least one carbohydrate, reduced isomaltooligosaccharides, and at least one other polyol;
155. At least one carbohydrate, reduced xylo-oligosaccharide, and at least one other polyol;
156. At least one carbohydrate, reduced gentio-oligosaccharides, and at least one other polyol;
157. At least one carbohydrate, reduced maltose syrup, and at least one other polyol; and 158. At least one carbohydrate, reduced glucose syrup, and at least one other polyol;

Other combinations of sweet taste improving compositions that can be used in combination with at least one salt of embodiments of the present invention include:
1. At least one carbohydrate and at least one amino acid;
2. At least one carbohydrate and at least one polyamino acid;
3. At least one carbohydrate and at least one sugar acid;
4). At least one carbohydrate and at least one nucleotide;
5. At least one carbohydrate and at least one organic acid;
6). At least one carbohydrate and at least one inorganic acid;
7). At least one carbohydrate and at least one bitter compound;
8). At least one carbohydrate and at least one flavorant or flavoring ingredient;
9. At least one carbohydrate and at least one polymer;
10. At least one carbohydrate and at least one protein or protein hydrolysate;
11. At least one carbohydrate and at least one surfactant;
12 At least one carbohydrate and at least one flavonoid;
13. At least one carbohydrate and at least one alcohol;
14 At least one carbohydrate and at least one protein or protein hydrolysate or mixture of low molecular weight amino acids;
15. At least one carbohydrate and at least one emulsifier;
16. At least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;
17. At least one carbohydrate, at least one polyamino acid, and at least one other sweet taste improving additive;
18. At least one carbohydrate, at least one sugar acid, and at least one other sweet taste improving additive;
19. At least one carbohydrate, at least one nucleotide, and at least one other sweet taste improving additive;
20. At least one carbohydrate, at least one organic acid, and at least one other sweet taste improving additive;
21. At least one carbohydrate, at least one inorganic acid, and at least one other sweet taste improving additive;
22. At least one carbohydrate, at least one bitter compound, and at least one other sweet taste improving additive;
23. At least one carbohydrate, at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive;
24. At least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;
25. At least one carbohydrate, at least one protein or protein hydrolysate, and at least one other sweet taste improving additive;
26. At least one carbohydrate, at least one surfactant, and at least one other sweet taste improving additive;
27. At least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;
28. At least one carbohydrate, at least one alcohol, and at least one other sweet taste improving additive;
29. At least one carbohydrate, at least one amino acid, and at least one polyamino acid;
30. At least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;
31. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;
32. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;
33. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;
34. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;
35. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer; ,
36. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, And at least one protein or protein hydrolysate,
37. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, and at least one surfactant;
38. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;
39. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, At least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol;
40. At least one carbohydrate, at least one amino acid, and at least one sugar acid;
41. At least one carbohydrate, at least one amino acid, and at least one nucleotide;
42. At least one carbohydrate, at least one amino acid, and at least one organic acid;
43. At least one carbohydrate, at least one amino acid, and at least one inorganic acid;
44. At least one carbohydrate, at least one amino acid, and at least one bitter compound;
45. At least one carbohydrate, at least one amino acid, and at least one polymer;
46. At least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolysate;
47. At least one carbohydrate, at least one amino acid, and at least one surfactant;
48. At least one carbohydrate, at least one amino acid, and at least one flavonoid;
49. At least one carbohydrate, at least one amino acid, and at least one alcohol;
50. At least one carbohydrate, at least one polyamino acid, and at least one sugar acid;
51. At least one carbohydrate, at least one polyamino acid, and at least one nucleotide;
52. At least one carbohydrate, at least one polyamino acid, and at least one organic acid;
53. At least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;
54. At least one carbohydrate, at least one polyamino acid, and at least one bitter compound;
55. At least one carbohydrate, at least one polyamino acid, and at least one polymer;
56. At least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolysate;
57. At least one carbohydrate, at least one polyamino acid, and at least one surfactant;
58. At least one carbohydrate, at least one polyamino acid, and at least one flavonoid;
59. At least one carbohydrate, at least one polyamino acid, and at least one alcohol;
60. At least one carbohydrate, at least one sugar acid, and at least one nucleotide;
61. At least one carbohydrate, at least one sugar acid, and at least one organic acid;
62. At least one carbohydrate, at least one sugar acid, and at least one inorganic acid;
63. At least one carbohydrate, at least one sugar acid, and at least one bitter compound;
64. At least one carbohydrate, at least one sugar acid, and at least one polymer;
65. At least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolysate;
66. At least one carbohydrate, at least one sugar acid, and at least one surfactant;
67. At least one carbohydrate, at least one sugar acid, and at least one flavonoid;
68. At least one carbohydrate, at least one sugar acid, and at least one alcohol;
69. At least one carbohydrate, at least one nucleotide, and at least one organic acid;
70. At least one carbohydrate, at least one nucleotide, and at least one inorganic acid;
71. At least one carbohydrate, at least one nucleotide, and at least one bitter compound;
72. At least one carbohydrate, at least one nucleotide, and at least one polymer;
73. At least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolysate;
74. At least one carbohydrate, at least one nucleotide, and at least one surfactant;
75. At least one carbohydrate, at least one nucleotide, and at least one flavonoid;
76. At least one carbohydrate, at least one nucleotide, and at least one alcohol;
77. At least one carbohydrate, at least one organic acid, and at least one inorganic acid;
78. At least one carbohydrate, at least one organic acid, and at least one bitter compound;
79. At least one carbohydrate, at least one organic acid, and at least one polymer;
80. At least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolysate;
81. At least one carbohydrate, at least one organic acid, and at least one surfactant;
82. At least one carbohydrate, at least one organic acid, and at least one flavonoid;
83. At least one carbohydrate, at least one organic acid, and at least one alcohol;
84. At least one carbohydrate, at least one inorganic acid, and at least one bitter compound;
85. At least one carbohydrate, at least one inorganic acid, and at least one polymer;
86. At least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolysate;
87. At least one carbohydrate, at least one inorganic acid, and at least one surfactant;
88. At least one carbohydrate, at least one inorganic acid, and at least one flavonoid;
89. At least one carbohydrate, at least one inorganic acid, and at least one alcohol;
90. At least one carbohydrate, at least one bitter compound, and at least one polymer;
91. At least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolysate;
92. At least one carbohydrate, at least one bitter compound, and at least one surfactant;
93. At least one carbohydrate, at least one bitter compound, and at least one flavonoid;
94. At least one carbohydrate, at least one bitter compound, and at least one alcohol;
95. At least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate;
96. At least one carbohydrate, at least one polymer, and at least one surfactant;
97. At least one carbohydrate, at least one polymer, and at least one flavonoid;
98. At least one carbohydrate, at least one polymer, and at least one alcohol;
99. At least one carbohydrate, at least one protein or protein hydrolysate, and at least one surfactant;
100. At least one carbohydrate, at least one protein or protein hydrolysate, and at least one flavonoid;
101. At least one carbohydrate, at least one surfactant, and at least one flavonoid;
102. At least one carbohydrate, at least one surfactant, and at least one alcohol;
103. At least one carbohydrate, at least one flavonoid, and at least one alcohol;
104. At least one sweet taste improving additive and D-tagatose;
105. At least one sweet taste improving additive and trehalose;
106. At least one sweet taste improving additive and D-galactose;
107. At least one sweet taste improving additive and rhamnose;
108. At least one sweet taste improving additive and dextrin;
109. At least one sweet taste improving additive and cyclodextrin;
110. At least one sweet taste improving additive and β-cyclodextrin;
111. At least one sweet taste improving additive and maltodextrin;
112. At least one sweet taste improving additive and dextran;
113. At least one sweet taste improving additive and sucrose;
114. At least one sweet taste improving additive and glucose;
115. At least one sweet taste improving additive and fructose;
116. At least one sweet taste improving additive and threose;
117. At least one sweet taste improving additive and arabinose;
118. At least one sweet taste improving additive and xylose;
119. At least one sweet taste improving additive and lyxose;
120. At least one sweet taste improving additive and allose;
121. At least one sweet taste improving additive and altrose;
122. At least one sweet taste improving additive and mannose;
123. At least one sweet taste improving additive and idose;
124. At least one sweet taste improving additive and talose;
125. At least one sweet taste improving additive and lactose;
126. At least one sweet taste improving additive and maltose;
127. At least one sweet taste improving additive and invert sugar;
128. At least one sweet taste improving additive and trehalose;
129. At least one sweet taste improving additive and isotrehalose;
130. At least one sweet taste improving additive and neotrehalose;
131. At least one sweet taste improving additive and isomaltulose;
132. At least one sweet taste improving additive and galactose;
133. At least one sweet taste improving additive and beet oligosaccharides;
134. At least one sweet taste improving additive and isomaltoligosaccharides;
135. At least one sweet taste improving additive and isomaltose;
136. At least one sweet taste improving additive and isomaltotriose;
137. At least one sweet taste improving additive and panose;
138. At least one sweet taste improving additive and xylooligosaccharides;
139. At least one sweet taste improving additive and xylotriose;
140. At least one sweet taste improving additive and xylobiose;
141. At least one sweet taste improving additive and gentio-oligosaccharides;
142. At least one sweet taste improving additive and gentiobiose;
143. At least one sweet taste improving additive and gentiotriose;
144. At least one sweet taste improving additive and gentiotetraose;
145. At least one sweet taste improving additive and sorbose;
146. At least one sweet taste improving additive and nigerooligosaccharides;
147. At least one sweet taste improving additive and fucose;
148. At least one sweet taste improving additive and fructooligosaccharides;
149. At least one sweet taste improving additive and kestose;
150. At least one sweet taste improving additive and nystose;
151. At least one sweet taste improving additive and maltotetraol;
152. At least one sweet taste improving additive and maltotriol;
153. At least one sweet taste improving additive and maltooligosaccharides;
154. At least one sweet taste improving additive and maltotriose;
155. At least one sweet taste improving additive and maltotetraose;
156. At least one sweet taste improving additive and maltopentaose;
157. At least one sweet taste improving additive and maltohexaose;
158. At least one sweet taste improving additive and maltoheptaose;
159. At least one sweet taste improving additive and lactulose;
160. At least one sweet taste improving additive and melibiose;
161. At least one sweet taste improving additive and raffinose;
162. At least one sweet taste improving additive and rhamnose;
163. At least one sweet taste improving additive and ribose;
164. At least one sweet taste improving additive and isomerized liquid sugar;
165. At least one sweet taste improving additive and high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup;
166. At least one sweet taste improving additive and coupling sugar;
167. At least one sweet taste improving additive and soy oligosaccharides;
168. At least one sweet taste improving additive and glucose syrup;
169. At least one sweet taste improving additive, D-tagatose, and at least one other carbohydrate;
170. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;
171. At least one sweet taste improving additive, D-galactose, and at least one other carbohydrate;
172. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;
173. At least one sweet taste improving additive, dextrin, and at least one other carbohydrate;
174. At least one sweet taste improving additive, cyclodextrin, and at least one other carbohydrate;
175. At least one sweet taste improving additive, β-cyclodextrin, and at least one other carbohydrate;
176. At least one sweet taste improving additive, maltodextrin, and at least one other carbohydrate;
177. At least one sweet taste improving additive, dextran, and at least one other carbohydrate;
178. At least one sweet taste improving additive, sucrose, and at least one other carbohydrate;
179. At least one sweet taste improving additive, glucose, and at least one other carbohydrate;
180. At least one sweet taste improving additive, fructose, and at least one other carbohydrate;
181. At least one sweet taste improving additive, threose, and at least one other carbohydrate;
182. At least one sweet taste improving additive, arabinose, and at least one other carbohydrate;
183. At least one sweet taste improving additive, xylose, and at least one other carbohydrate;
184. At least one sweet taste improving additive, lyxose, and at least one other carbohydrate;
185. At least one sweet taste improving additive, allose, and at least one other carbohydrate;
186. At least one sweet taste improving additive, altrose, and at least one other carbohydrate;
187. At least one sweet taste improving additive, mannose, and at least one other carbohydrate;
188. At least one sweet taste improving additive, idose, and at least one other carbohydrate;
189. At least one sweet taste improving additive, talose, and at least one other carbohydrate;
190. At least one sweet taste improving additive, lactose, and at least one other carbohydrate;
191. At least one sweet taste improving additive, maltose, and at least one other carbohydrate;
192. At least one sweet taste improving additive, invert sugar, and at least one other carbohydrate;
193. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;
194. At least one sweet taste improving additive, isotrehalose, and at least one other carbohydrate;
195. At least one sweet taste improving additive, neotrehalose, and at least one other carbohydrate;
196. At least one sweet taste improving additive, isomaltulose, and at least one other carbohydrate;
197. At least one sweet taste improving additive, galactose, and at least one other carbohydrate;
198. At least one sweet taste improving additive, beet oligosaccharides, and at least one other carbohydrate;
199. At least one sweet taste improving additive, isomaltoligosaccharide, and at least one other carbohydrate;
200. At least one sweet taste improving additive, isomaltose, and at least one other carbohydrate;
201. At least one sweet taste improving additive, isomaltotriose, and at least one other carbohydrate;
202. At least one sweet taste improving additive, panose, and at least one other carbohydrate;
203. At least one sweet taste improving additive, xylooligosaccharides, and at least one other carbohydrate;
204. At least one sweet taste improving additive, xylotriose, and at least one other carbohydrate;
205. At least one sweet taste improving additive, xylobiose, and at least one other carbohydrate;
206. At least one sweet taste improving additive, gentio-oligosaccharides, and at least one other carbohydrate;
207. At least one sweet taste improving additive, gentiobiose, and at least one other carbohydrate;
208. At least one sweet taste improving additive, gentiotriose, and at least one other carbohydrate;
209. At least one sweet taste improving additive, gentiotetraose, and at least one other carbohydrate;
210. At least one sweet taste improving additive, sorbose, and at least one other carbohydrate;
211. At least one sweet taste improving additive, nigero-oligosaccharides, and at least one other carbohydrate;
212. At least one sweet taste improving additive, fucose, and at least one other carbohydrate;
213. At least one sweet taste improving additive, fructooligosaccharides, and at least one other carbohydrate;
214. At least one sweet taste improving additive, kestose, and at least one other carbohydrate;
215. At least one sweet taste improving additive, nystose, and at least one other carbohydrate;
216. At least one sweet taste improving additive, maltotetraol, and at least one other carbohydrate;
217. At least one sweet taste improving additive, maltotriol, and at least one other carbohydrate;
218. At least one sweet taste improving additive, maltooligosaccharides, and at least one other carbohydrate;
219. At least one sweet taste improving additive, maltotriose, and at least one other carbohydrate;
220. At least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate;
221. At least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate;
222. At least one sweet taste improving additive, maltohexaose, and at least one other carbohydrate;
223. At least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate;
224. At least one sweet taste improving additive, lactulose, and at least one other carbohydrate;
225. At least one sweet taste improving additive, melibiose, and at least one other carbohydrate;
226. At least one sweet taste improving additive, raffinose, and at least one other carbohydrate;
227. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;
228. At least one sweet taste improving additive, ribose, and at least one other carbohydrate;
229. At least one sweet taste improving additive, isomerized liquid sugar, and at least one other carbohydrate;
230. At least one sweet taste improving additive, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;
231. At least one sweet taste improving additive, coupling sugar, and at least one other carbohydrate;
232. At least one sweet taste improving additive, soy oligosaccharides, and at least one other carbohydrate; and 233. At least one sweet taste improving additive, glucose syrup, and at least one other carbohydrate;
F. Combination of sweetener and sweet taste improving composition

  According to certain embodiments of the present invention, the sweetener composition provided by the present invention comprises at least one salt, at least one salty taste suppressant, and optionally at least one sweet taste improving composition in the sweetener composition. The sweetener composition comprises an amount effective to impart an osmolality of at least 10 milliosmol / L to the aqueous solution of the sweetener composition, wherein the at least one natural and / or synthetic high-potency sweetener comprises In an aqueous solution, it is present in an amount sufficient to impart a maximum sweetness equal to a 10% by weight aqueous sucrose solution. As used herein, “miliosmol / L” means milliosmol per liter. According to another embodiment, the sweetener composition comprises at least one salt, at least one salty taste suppressant, and optionally at least one sweet taste improving composition, wherein the sweetener composition is 500 osmol / L osmolality. In another embodiment, preferably an osmolality of 25-500 milliosmol / L, in yet another embodiment, an osmolality of 100-500 milliosmol / L, and in yet another embodiment, an osmolality of 200-500 milliosmol / L. And, in yet another embodiment, comprising an osmolality of 300-500 milliosmol / L in an amount effective to impart to the aqueous solution of the sweetener composition, wherein at least one natural and / or synthetic high sweetness The sweetener is present in an amount sufficient to provide a maximum sweetness equivalent to a 10% by weight aqueous sucrose solution. When combining a plurality of sweet taste improving compositions with at least one natural and / or synthetic high-potency sweetener, at least one salt, and at least one salty taste suppressant, the osmolality imparted is the plurality of sweet taste improving compositions And a combination of at least one salt and at least one salty taste suppressant.

  Osmolality means a measure of the number of osmoles of a solute per liter of solution, which is equal to the number of moles of osmotically active particles in an ideal solution (eg 1 mole of glucose is 1 osmol), On the other hand, 1 mol of sodium chloride is 2 osmoles (1 mol of sodium and 1 mol of chloride). Therefore, in order to improve the taste quality of the sweetener composition, osmotically active compounds or compounds that impart osmolarity should not cause significant taste degradation to the formulation.

In one embodiment, a sweetener comprising rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salt, or neotame A sweetener composition comprising at least one inorganic salt and at least one salty taste suppressant in combination. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts , Or neotame, NaCl, KCl, NaHSO ₄ . _{H2O, NaH 2 PO 4, MgSO} 4, KAl (SO 4) 2 ( aluminum _{sulphate), Mg 3 (PO 4)} 2, MgCl 2, and _KH 2 PO ₄ or sweetener like comprising in combination the other thereof, It is done. Particular embodiments include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luhan fruit sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts Or a mixture of inorganic salts such as sodium, magnesium, potassium, and calcium chloride, phosphate, and sulfate (e.g., sodium chloride and potassium chloride, potassium phosphate and potassium chloride, sodium chloride and phosphorus) Contains sweeteners in combination with sodium phosphate, calcium phosphate and sulfate, magnesium chloride and phosphate, and calcium phosphate, calcium sulfate, and potassium sulfate)

  In certain embodiments, a sweetener composition comprising a sweetener comprises aspartame, acesulfame potassium or other salt, and sucralose in combination with at least one inorganic salt and at least one salty taste suppressant. In certain embodiments, the at least one inorganic salt additive is present in an amount ranging from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one salty taste suppressant and a combination of sweeteners including aspartame, acesulfame potassium, and sucralose and magnesium chloride, at least one salty taste suppressant and aspartame, acesulfame potassium, and sucralose A combination of a sweetener and magnesium sulfate, or a combination of at least one salty taste inhibitor and a sweetener comprising aspartame, acesulfame potassium, and sucralose with magnesium sulfate and sodium chloride.

  In one embodiment, a sweetener comprising rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, A sweetener composition comprising at least one organic acid salt and at least one salty taste suppressant is provided. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts, Alternatively, a sweetener containing neotame is included in combination with choline chloride, D-gluconic acid sodium salt, guanidine HCl, D-glucosamine HCl, or combinations thereof in citrate buffer.

  In one embodiment, a sweetener comprising rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salt, or neotame A sweetener composition comprising at least one sweet taste improving organic acid additive in combination. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luhan fruit sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts, Or a sweetener containing neotame is included in combination with fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, succinic acid, glutaric acid, or combinations thereof.

In another embodiment, a sweetener comprising rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame In combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving polyol additive, at least one inorganic salt, at least one organic acid salt, and at least one salty taste inhibitor. To do. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, and the at least one sweet taste improving polyol additive is from about 400 to about 80,000 ppm of the composition. And at least one inorganic salt is present in an amount of about 25 to about 5,000 ppm of the composition, and at least one organic acid salt is present in an amount of about 20 to about 10,000 ppm of the composition. To do. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts, Or a sweetener containing neotame in combination with erythritol, glycine, KCl, KH ₂ PO ₄ , and choline chloride.

In another embodiment, a sweetener comprising rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame Is provided in combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving polyol additive, at least one inorganic acid salt, and at least one salty taste suppressant. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, and the at least one sweet taste improving polyol additive is from about 400 to about 80, Present in an amount of 000 ppm and at least one inorganic acid salt is present in an amount of from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan sweetener, monatin, curculin, sucralose, saccharine, cyclamate, aspartame, acesulfame potassium or other salts, Or a sweetener comprising neotame, in combination with erythritol, glycine, KCl, and KH ₂ PO ₄ .

  In another embodiment, rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, curculin, glycyrrhizin, eg monoammonium glycyrrhizinate hydrate, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium Alternatively, a sweetener composition comprising a sweetener comprising another salt or neotame in combination with at least one inorganic acid salt and at least one salty taste suppressant is provided. Non-limiting examples include at least one salty taste inhibitor and rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luhan fruit sweetener, monatin, curculin, glycyrrhizin (eg monoammonium glycyrrhizinate hydrate), sucralose, saccharin, Sweeteners including cyclamate, aspartame, acesulfame potassium or other salts, or neotame are included in combination with sodium chloride.

  In one embodiment, at least one NHPS selected from rebaudioside A, stevia, stevioside, mogroside IV, mogroside V, Luohan fruit sweetener, monatin, or curculin, at least one sweet taste improving polyol additive, at least one sweet taste improving A sweetener composition comprising an organic acid additive, at least one salt, and at least one salty taste suppressant is provided. In certain embodiments, the at least one sweet taste improving polyol additive is present in an amount from about 20,000 to about 50,000 ppm of the composition, and the at least one sweet taste improving organic acid additive is about 10 of the composition. Present in an amount of ˜5,000 ppm. When more than one sweet taste improving organic acid additive is present in the composition, the plurality of sweet taste improving organic acid additives is present in an amount from about 500 to about 2,500 ppm of the composition, especially from about 500 to about 500% of the composition. Present in an amount of 1,500 ppm. In certain embodiments, the at least one salt comprises an inorganic salt, an organic acid salt, or a combination thereof. In yet another specific embodiment, the composition previously described herein further comprises at least one sweet taste improving inorganic acid additive.

In another embodiment, a composition comprising rebaudioside A in combination with at least one sweet taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor is provided. In certain embodiments, the rebaudioside A is about 50 to about 100% by weight rebaudioside A, in another embodiment about 80 to about 99.5% by weight rebaudioside A, and yet another embodiment in the steviol glycoside mixture. Having a purity of about 97 to about 99.5% by weight of rebaudioside A. In certain embodiments, rebaudioside A is present in the composition in an amount from about 100 to about 3,000 ppm, in another embodiment from about 200 to about 2,000 ppm, and in yet another embodiment, from about 100 to about 3,000 ppm. It can be present in an amount of 250 to about 750 ppm. The at least one sweet taste improving polyol additive may be present in an amount of about 20,000 to about 50,000 ppm of the composition, and the at least one sweet taste improving organic acid additive is about 10 to about 5, of the composition. It can be present in an amount of 000 ppm. In certain embodiments, the at least one sweet taste improving polyol additive may be present in an amount from about 30,000 to about 40,000 ppm, and the at least one sweet taste improving organic acid additive is from about 500 to about 500 of the composition. It can be present in an amount of about 2500 ppm.
In certain embodiments, the plurality of sweet taste improving organic acid additives are present in an amount of about 500 to about 2500 ppm of the composition, and the plurality of organic acid additives are lactic acid in an amount of about 40 to about 250 ppm, A mixture of citric acid in an amount of about 150 to about 460 ppm, malic acid in an amount of about 150 to about 460 ppm, and tartaric acid in an amount of about 150 to about 460 ppm. Non-limiting examples include rebaudioside A in combination with a salt, salt taste inhibitor, erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. The composition may optionally also include flavoring agents such as caramel, vanilla, or other flavoring agents described herein, or combinations thereof. In certain embodiments, such compositions are carbonated soft drinks, such as cola, although other types of drinks are envisioned as well. One skilled in the art will appreciate that the amount of sweet taste improving organic acid in the carbonated beverage can be varied to obtain a pH of about 2.3 to about 3.5. In addition, those skilled in the art have used sweetness improving inorganic acid additives such as phosphoric acid, benzoic acid, and sorbic acid individually or in combination in carbonated beverages to a pH of about 2.3 to about 3.5. Understand that you can get

  In another embodiment, rebaudioside A is combined with at least one sweet taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor as hereinbefore described. The composition further comprises at least one sweet taste improving inorganic acid additive. In certain embodiments, the at least one sweet taste improving inorganic acid additive may be present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples of sweet taste improving inorganic acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

  One implementation of the composition hereinbefore described, comprising rebaudioside A in combination with at least one sweet taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salt taste inhibitor. In form, the at least one salt comprises at least one inorganic acid salt and / or at least one organic acid salt. In one embodiment, the at least one inorganic acid salt can be present in an amount of about 25 to about 5,000 ppm of the composition, in another embodiment an amount of about 50 to about 250 ppm, and in yet another embodiment. It can be present in an amount of about 150 ppm. In another embodiment, the at least one organic acid salt may be present in an amount from about 20 to about 10,000 ppm of the composition, in another embodiment from about 50 to about 350 ppm, in yet another embodiment. Present in an amount of about 148 ppm. Non-limiting examples include rebaudioside A in combination with erythritol, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof and at least one salty taste inhibitor, rebaudioside A and erythritol, Potassium citrate or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or a combination thereof and at least one salty taste inhibitor, or rebaudioside A, erythritol, sodium chloride and sodium citrate, lactic acid , Citric acid, malic acid, and tartaric acid, or combinations thereof, and combinations with at least one salty taste inhibitor.

  The present specification comprising rebaudioside A in combination with at least one sweet taste improving polyol additive, at least one sweet taste improving inorganic acid additive, at least one sweet taste improving organic acid additive, at least one salt and at least one salt taste inhibitor. In another embodiment of the foregoing composition, the at least one salt comprises at least one inorganic acid salt and / or at least one organic acid salt. In one embodiment, the at least one inorganic acid salt can be present in an amount of about 25 to about 5,000 ppm of the composition, in another embodiment an amount of about 50 to about 250 ppm, and in yet another embodiment. It can be present in an amount of about 150 ppm. In another embodiment, the at least one organic acid salt may be present in an amount of about 20 to about 10,000 ppm of the composition, in another embodiment an amount of about 50 to about 350 ppm, and yet another embodiment. In an amount of about 148 ppm. Non-limiting examples include REBA in combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof, and at least one salty taste inhibitor, rebaudioside A, Erythritol, phosphoric acid, potassium citrate or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or a combination thereof, and a combination of at least one salty taste inhibitor, or rebaudioside A and erythritol, phosphoric acid, Sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combinations thereof, and combinations with at least one salty taste inhibitor.

  In another embodiment, a composition comprising glycyrrhizin, such as monoammonium glycyrrhizinate hydrate, in combination with at least one inorganic acid salt and at least one salty taste suppressant is provided. Non-limiting examples include monoammonium glycyrrhizinate hydrate in combination with sodium chloride and at least one salty taste suppressant.

The desired weight ratio of the natural and / or synthetic high intensity sweetener to the sweet taste improving composition (s) in the sweetener composition is determined by the specific natural and / or synthetic high intensity sweetener, and Depends on the sweetness and other properties desired in the final product or ingestible composition.
Natural and / or synthetic high-intensity sweeteners vary considerably in their sweetness and range from over 30 times the potency of sucrose to over 8,000 times the potency of sucrose, based on weight. . Generally, the weight ratio of natural and / or synthetic high-potency sweetener to sweet taste improving composition depends on the particular natural and / or synthetic high-potency sweetener selected, for example, 10,000: 1. Range from ˜1: 10,000, further non-limiting examples range from about 9,000: 1 to about 1: 9,000, yet another example ranges from about 8,000: 1 to about 1: 8. A further example is in the range of about 7,000: 1 to about 1: 7,000, another example is in the range of about 6,000: 1 to about 1: 6000, In the range from about 5,000: 1 to about 1: 5,000, in yet another example in the range from about 4,000: 1 to about 1: 4,000, and in yet another example about 3,000: 1 to about 1: 3,000, and in yet another example about 2,000: 1 to about In the range of about 1,500: 1 to about 1: 1,500, and in yet another example, about 1,000: 1 to about 1: 1,000. In yet another example, in the range of about 900: 1 to about 1: 900, in yet another example, in the range of about 800: 1 to about 1: 800, and in yet another example, about 700. 1 to about 1: 700, in yet another example about 600: 1 to about 1: 600, and in yet another example about 500: 1 to about 1: 500. Yet another example ranges from about 400: 1 to about 1: 400, yet another example ranges from about 300: 1 to about 1: 300, and yet another example ranges from about 200: 1 to about 1. : 200 range, and in yet another example about 150: 1 to about 1: 150, In the range from about 100: 1 to about 1: 100, in yet another example in the range from about 90: 1 to about 1:90, and in yet another example from about 80: 1 to about 1:80. In yet another example, in the range of about 70: 1 to about 1:70, in yet another example in the range of about 60: 1 to about 1:60, and in yet another example about 50 1 to about 1:50, in yet another example about 40: 1 to about 1:40, and in yet another example about 30: 1 to about 1:30. Yet another example ranges from about 20: 1 to about 1:20, yet another example ranges from about 15: 1 to about 1:15, and in yet another example about 10: 1 to about 1: Is in the range of about 9: 1 to about 1: 9 in yet another example, and in the range of about 8: 1 to about 1: 8 in yet another example. Yet another example ranges from about 7: 1 to about 1: 7, yet another example ranges from about 6: 1 to about 1: 6, and yet another example ranges from about 5: 1 to about 1: 7. In the range of 1: 5, in yet another example in the range of about 4: 1 to about 1: 4, in yet another example in the range of about 3: 1 to about 1: 3, yet another example. Is in the range of about 2: 1 to about 1: 2, and in yet another example is in the range of about 1: 1.
III. Orally ingestible / sweetened composition

  As previously described herein, sweetener compositions can be combined with compositions that can be sweetened. A composition capable of being imparted with a suitable sweetness can be any substance suitable for imparting sweetness with a sweetener, desirably a composition that can be taken orally. An “orally ingestible composition” as used herein includes substances that are put in the mouth and then taken out of the mouth and substances that are taken, eaten, swallowed or otherwise ingested A substance that comes into contact with the mouth of a human or animal means a substance that is safe for human or animal consumption when used in a generally acceptable range.

  The type of orally ingestible composition included in embodiments of the present invention is not limited as long as it is safe for human consumption when used in a generally acceptable range. These compositions include foods, beverages, pharmaceuticals, tobacco, nutritional supplements, oral hygiene / cosmetics, and the like. Non-limiting examples of these products include non-carbonated and carbonated beverages such as cola, ginger ale, apple juice (ciders), powdered soft drinks (eg, cola, juice, tea, water, coffee), etc .; fruit or vegetable origin Fruit juices, fruit juices, eg fruit juices, fruit juices containing fruit particles, fruit drinks, fruit juice drinks, drinks containing fruit juices, vegetable juices, juices containing vegetables, and mixed juices containing fruits and vegetables; Sports drinks; near water and similar beverages, such as water containing natural or artificial flavors; tea or luxury type beverages such as coffee, cocoa, tea, green tea, oolong tea, etc .; beverages containing milk components, For example, milk beverages, coffee containing dairy ingredients, cafe au lait, milk tea, fruit milk beverages, yogurt drinks, lactic acid bacteria beverages, etc .; dairy products; bakery products; , Brownies, mousses, etc., teatime or post-meal sweetened foods; frozen foods; frozen desserts, eg various ice creams, eg ice cream, ice milk, lacto ice etc. (sweeteners and various other types of ingredients Add to dairy products, stir the resulting mixture, frozen food), and ice confectionery such as sherbet, dessert ice, etc. (add various other types of ingredients to the molasses and the resulting mixture Food frozen and stirred); ice cream; general confectionery Child (eg, baked or steamed confectionery, such as cakes, crackers, biscuits, buns, etc.); rice cakes and rice confectionery; tabletop products; Including, for example, chickle or alternatives such as jetulong, guttakay gum or compositions containing some edible natural synthetic resin or wax), hard candy, soft candy, mint, nougat candy, jelly Beans, etc .; Sauces including fruit flavored sauces, chocolate sauces, etc .; Edible gels; Creams including butter cream, flour paste, whipped cream, etc .; Jas including strawberry jam, marmalade, etc. Bread including sweet buns or other starch products; spices; soy sauce with seasonings used for grilled meat, yakitori, barbecue cooked meat, etc .; general spices including tomato ketchup, sauce, noodle soup; processed agricultural products Processed meat products such as sausages; retort foods, pickles, preserves boiled in soy sauce, delicacies, garnish; snacks such as potato chips, cookies, etc .; cereal products; orally or in the mouth Drugs or quasi drugs, such as vitamins, cough syrup, cough drops, chewable tablets, amino acids, bitter drugs, acidulants, etc. (where the drug is in solid, liquid, gel, or gaseous form E.g. pills, tablets, sprays, capsules, syrups, drops, troches Other oral compositions used in the oral cavity, such as mouth fresheners, mouthwashes, mouth rinses, toothpastes, toothpastes, toothpastes, mouse sprays, Tooth whitening agents, etc .; dietary supplements; tobacco products, including smoked and smokeless tobacco products, such as hookah, cigarettes, pipes and cigars, and all forms of tobacco, such as chopped fillers, leaves, stems, handles Regenerated tobacco from homogenized dry leaves, reconstituted binders and tobacco waste, sheets, pellets or other forms of particulate or ether sources, tobacco substitutes formulated from non-tobacco materials, dip or chewing tobacco; animal feed; Offers medicinal or health benefits including disease prevention and treatment Nutritional supplements that include any food or part of a food that can be served (examples of nutritional supplements are natural fortified or pharmaceutically active foods such as garlic, soy, antioxidants, fiber, plant sterols, glucosamine, chondroitin sulfate , Stenoles, Stanols, Ginseng, Ginkgo, Echinacea, etc., or omega-3 fish oil that can be derived from certain ingredients of food, such as salmon and other cold water fish, or nutritional supplements may have any medicinal properties or An orally ingestible composition formulated with nutrient-enriched ingredients, such as calcium or “may be vitamin-enriched milk, vitamin-enriched chewing gum, vitamin-enriched yogurt, etc.”; or any other ingested desirably sweetened Possible compositions are mentioned.

  In accordance with a preferred embodiment of the present invention, the sweetened composition as described herein above is a sweetened orally ingestible composition, at least one natural and / or synthetic high sweetness. At least one sweet taste improving composition selected from the group consisting of sweeteners, at least one salt, at least one salty taste inhibitor, and optionally carbohydrates, polyols, amino acids and other sweet taste improving additives, and combinations thereof. Including. For example, according to certain embodiments of the present invention, a sweetened beverage is similar to an orally ingestible beverage composition, such as an aqueous beverage composition, and more sugar as disclosed herein. A sweetener composition having a time profile and / or a flavor profile is included. In addition, according to certain embodiments of the present invention, the sweetened food product is an orally ingestible food composition and a more sugar-like time-lapse profile and / or flavor profile as disclosed herein. A sweetener composition having In addition, according to certain embodiments of the invention, the sweetened medicament is a pharmaceutically active composition and / or a pharmaceutically acceptable salt thereof, and more as disclosed herein. Sweetener compositions having a time-lapse profile and / or flavor profile similar to sugar are included. Alternatively, and in accordance with certain embodiments of the present invention, the sweetened medicament is a pharmaceutically active composition and / or a pharmaceutically acceptable salt thereof, as well as an orally ingestible composition and herein. A coating comprising a sweetener composition having a more sugar-like aging profile and / or flavor profile as disclosed. In addition, according to certain embodiments of the present invention, the sweetened tobacco product is a more sugar-like aging profile and / or flavor profile as disclosed herein in combination with tobacco and tobacco. A sweetener composition having In addition, in accordance with certain embodiments of the present invention, the sweetened nutritional supplement is an orally ingestible nutritional supplement composition as well as a more sugar-like time profile as disclosed herein. And / or a sweetener composition having a flavor profile. In addition, in accordance with certain embodiments of the present invention, a sweetened oral hygiene product comprises an oral ingestible oral hygiene composition and a more sugar-like time profile as disclosed herein, and A sweetener composition having a flavor profile is included. In addition, according to certain embodiments of the present invention, the sweetened cosmetic product is an orally ingestible cosmetic composition and a more sugar-like aging profile and / or flavor as disclosed herein. A sweetener composition having a profile is included.

  In general, the amount of natural and / or synthetic high-potency sweetener present in a sweetened composition depends on the particular type of sweetened composition and its desired sweetness. It varies over a wide range. One skilled in the art can readily recognize the appropriate amount of sweetener to add to the sweetened composition. In certain embodiments, at least one natural and / or synthetic high-potency sweetener is present in the sweetened composition in an amount ranging from about 1 to about 5,000 ppm of the sweetened composition. When present, at least one sweet taste improving composition is present in an amount ranging from about 0.1 to about 100,000 ppm of the sweetened composition.

  According to certain embodiments, for compositions that can be sweetened, a suitable amount of natural high-potency sweetener ranges from about 100 ppm to about 3,000 ppm for rebaudioside A and about 50 ppm for stevia. To about 3,000 ppm, about 50 ppm to about 3,000 ppm for stevioside, about 50 ppm to about 3,000 ppm for mogroside IV, about 50 ppm to about 3,000 ppm for mogroside V, and about 50 ppm to about 3,000 ppm for Luohan fruit sweetener. 3,000 ppm, about 5 ppm to about 300 ppm for monatin, about 5 ppm to about 200 ppm for thaumatin, and about 50 ppm to about 3,000 ppm for monoammonium glycyrrhizinate hydrate.

  According to certain embodiments, suitable amounts of synthetic high-potency sweeteners for compositions that can be sweetened range from about 1 ppm to about 60 ppm for aritem, from about 10 ppm to about 600 ppm for aspartame, About 1 ppm to about 20 ppm for neotame, about 10 ppm to about 500 ppm for acesulfame potassium, about 50 ppm to about 5,000 ppm for cyclamate, about 10 ppm to about 500 ppm for saccharin, about 5 ppm to about 250 ppm for sucralose, For N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, about 1 ppm to about 20 ppm, N- [3- (3-hydroxy- 4-methoxyphenyl)- -Methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester is about 1 ppm to about 20 ppm, and N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl ] For -L-phenylalanine 1-methyl ester, the range includes from about 1 ppm to about 20 ppm.

  Although the present invention has been described in detail with respect to specific embodiments thereof, those skilled in the art will recognize that modifications, alterations, and equivalents of these embodiments can be readily devised with the understanding of the foregoing. It will be. Accordingly, the scope of the invention should be evaluated as the following claims and their equivalents.

Claims (19)

At least one high intensity sweetener;
At least one salt,
A sweetening composition comprising at least one salty taste inhibitor and optionally at least one sweet taste improving composition. The at least one salt, the at least one salty taste inhibitor, and optionally the at least one sweet taste improving composition, wherein the sweetener composition is about 10 milliosmol / L to about 500 milliosmol / L in an aqueous solution of the composition. Present in the sweetener composition in an amount effective to provide an osmolality of L, and the at least one high-potency sweetener provides a maximum sweetness equivalent to a 10 wt% aqueous sucrose solution. A sweetener composition according to claim 1 present in the aqueous solution in an amount sufficient to achieve this.   The at least one sweet taste improving composition is more sugar-like flavor than the at least one salt, the at least one salty taste inhibitor, and optionally a sweetener composition that does not have the at least one sweet taste improving composition. The sweetener composition of claim 1, wherein a profile is imparted to the sweetener composition.   The at least one high-intensity sweetener is rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, zulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, rohan fruit sweetener, siamenoside, Monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mabinlin, brazein, hernanzultin, phyllozutin, gluffyline, phlorizin, trilobatin, bayonoside, osrazine, polypodoside A , Pterocalioside A, pterocalioside B, muclodioside, furomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof It includes natural high-potency sweetener selected from Ranaru group claim 1 sweetening composition.   The at least one high-potency sweetener is sucralose, acesulfame potassium or other salt, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N- [3- (3-hydroxy-4-methoxy Phenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L- The group consisting of phenylalanine 1-methyl ester, N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof, and combinations thereof A synthetic high-intensity sweetener selected from: Sweetener composition of the mounting.   The sweetener composition of claim 1, wherein the at least one salt comprises an inorganic salt comprising an alkali metal or alkaline earth metal salt.   The sweetener composition of claim 1, wherein the at least one salty taste-suppressing substance comprises a composition that reduces, suppresses, or inhibits salty taste characteristics.   The sweetener composition according to claim 7, wherein the at least one salty taste inhibitor includes an ion channel competitor, an epithelial sodium channel inhibitor, a vanilloid receptor type 1 salty taste receptor inhibitor, or a combination thereof.   The ion channel competitor is sodium citrate, potassium citrate, calcium citrate, magnesium citrate, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, sodium sulfate, potassium sulfate, calcium sulfate, magnesium sulfate, or The sweetener composition of Claim 8 containing these combinations.   9. The sweetener composition of claim 8, wherein the epithelial sodium channel inhibitor is selected from the group consisting of amiloride, phenamyl, benzamyl, derivatives thereof, and combinations thereof.   The vanilloid receptor type 1 salty taste receptor inhibitor is a Maillard reaction product of soy protein hydrolyzate and reducing sugar, zoniporide, N- (3-methoxyphenyl) -4-chlorocinnamide, capsazepine, and combinations thereof. 9. A sweetener composition according to claim 8, selected from the group consisting of:   The at least one sweet taste improving composition is a carbohydrate, polyol, amino acid and corresponding salt thereof, polyamino acid and corresponding salt thereof, sugar acid and corresponding salt, organic acid, inorganic acid, organic salt, inorganic The sweetener of claim 1, selected from the group consisting of salt, bitter compound, flavoring agent, astringent compound, polymer, protein or protein hydrolysate, surfactant, emulsifier, flavonoid, alcohol, and combinations thereof. Composition.   A sweetened composition comprising a sweetened composition and the sweetener composition of claim 1. The at least one salt, the at least one salty taste inhibitor, and optionally the at least one sweet taste improving composition impart an osmolality of 10 milliosmol / L to 500 milliosmol / L to the aqueous solution of the sweetener composition. Present in the sweetener composition in an amount effective to provide the aqueous solution in an amount sufficient to provide a maximum sweetness equal to 10% by weight of the sucrose aqueous solution. 14. A sweetened composition according to claim 13 present in.   A method of providing a sweetener composition with a time-like profile and / or flavor profile similar to sugar, comprising at least one high-intensity sweetener, at least one salt, at least one salty taste inhibitor, and optionally A method comprising combining with at least one sweet taste improving composition. The at least one salt, the at least one salty taste inhibitor, and optionally the at least one sweet taste improving composition, wherein the sweetener composition has an osmolality of about 10 milliosmol / L to about 500 milliosmol / L. For adding to the sweetener composition in an amount effective to provide an aqueous solution of the composition, and wherein the at least one high-intensity sweetener provides a maximum sweetness equal to a 10% by weight aqueous sucrose solution. The method of claim 15, wherein the method is present in the aqueous solution in an amount sufficient.   The at least one salt, the at least one salty taste inhibitor, and optionally the at least one sweet taste improving composition are the at least one salt, the at least one salty taste suppressor, and optionally the at least one sweet taste improver. 16. The method of claim 15, wherein the at least one high intensity sweetener is imparted a sugar-like flavor profile over a sweetener composition without the composition.   A method of providing a sweetened composition with a time-like profile and / or flavor profile similar to sugar, wherein the composition can be sweetened, and at least one high intensity sweetener, at least one Combining a sweetener composition comprising a salt, at least one salty taste suppressant, and optionally at least one sweet taste improving composition. The at least one salt, the at least one salty taste inhibitor, and optionally the at least one sweet taste improving composition, wherein the sweetener composition has an osmolality of about 10 milliosmol / L to about 500 milliosmol / L. For adding to the sweetener composition in an amount effective to provide an aqueous solution of the composition, and wherein the at least one high-intensity sweetener provides a maximum sweetness equal to a 10% by weight aqueous sucrose solution. 19. The method of claim 18, wherein said method is present in said aqueous solution in an amount sufficient for