RU2444900C2 - Milk composition containing intensive sweetener - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to dairy industry. The milk composition contains a milk product, rebaudioside A (as part of a steviol glycosides mixture including at least 50% of rebaudioside A) and erythrite where rebaudioside A is present in the milk composition in an amount of approximately 100 - 3000 ppm while erythrite is present in the milk composition in an amount of approximately 400 - 80000 ppm. The method for imparting a more sugar-like time profile and/or taste profile of the milk composition involves combination of at least one milk product and rebaudioside A in a steviol glycosides mixture including at least 50% of rebaudioside A with erythrite where rebaudioside A is present in the milk composition in an amount of approximately 100 - 3000 ppm while erythrite is present in the milk composition in an amount of approximately 400 - 80000 ppm.

EFFECT: inventions group allows to produce a product and improve the taste of natural and/or synthetic non-caloric or low-caloric intensive sweeteners by way of imparting to them a more sugar-like time profile including taste and aftertaste development beginning and a more sugar-like taste profile.

28 cl, 5 dwg, 5 tbl, 13 ex

Description

FIELD OF THE INVENTION

The present invention generally relates to a dairy composition comprising an intense sweetener composition with an improved temporal profile and / or taste profile.

BACKGROUND OF THE INVENTION

Natural high-calorie sugars, such as sucrose, fructose and glucose, are widely used in the beverage, food, pharmaceutical and oral hygiene / cosmetics industries due to their pleasant taste. In particular, sucrose gives the desired taste for consumers. Although sucrose provides the best sweetness characteristics, it is high in calories. Although calories are necessary for the body to function properly, there is a need in the market to develop alternative non-nutritive or low-calorie sugar-sweeteners for consumers with a sedentary lifestyle or for those who care about calories. However, as a rule, non-nutritive or low-calorie sweeteners have a concomitant undesirable taste for consumers, such as delaying the appearance of sweets; the length of the sweet aftertaste; bitter aftertaste; metallic taste; astringent aftertaste; cooling aftertaste; licorice flavor and / or the like.

For example, the sweet taste of natural and / or synthetic intense sweeteners appears slower and lasts longer than the sweet taste that sugar gives, and therefore changes the taste balance of the food composition. Due to these differences, the use of a natural intense sweetener to replace a loose sweetener such as sugar in the manufacture of food or beverages causes an unbalanced temporal and / or flavor profile. In addition to differences in the temporal profile, intense sweeteners usually exhibit (i) a lower maximum response than sugar, (ii) minor tastes, including bitter, metallic, cooling, astringent, similar to the taste of licorice, etc., and / or (iii ) a sweetness that reduces repetitive taste sensations. It is well known to those skilled in the art of food / beverage manufacturing that replacing a sweetener in a composition requires rebalancing the flavor and other flavor components (e.g., acidifiers). If the flavor profile of natural and synthetic intense sweeteners could be modified to give the specific desired flavoring characteristics so as to more closely resemble sugar, the types and variety of compositions that can be prepared with this sweetener could be greatly expanded. Accordingly, it would be desirable to selectively modify the flavor characteristics of natural and synthetic intense sweeteners.

SUMMARY OF THE INVENTION

In general, the present invention addresses the above-described need by developing a dairy composition having an improved temporal profile and / or taste profile, and a method for improving a temporal profile and / or taste profile for dairy compositions. In particular, the present invention improves the time profile and / or taste profile by imparting a more sugar-like time profile and / or taste profile. More specifically, the present invention includes a dairy composition comprising a dairy product, at least one intense sweetener and at least one sweet taste improving composition.

The objectives and advantages of the invention are set forth in part in the description below, or may be apparent from this description, or may be learned through practice of the invention. Unless otherwise indicated, all technical and scientific terms used here have the same meaning as is common and understood by ordinary specialists in the field of technology to which this invention belongs. Although methods and compositions similar and equivalent to those described herein can be used in the practice of the present invention, similar methods and compositions are described without implying that any such methods and compositions limit the invention described herein.

BRIEF DESCRIPTION OF GRAPHIC MATERIALS

Figure 1 is a X-ray powder diffraction pattern of polymorphic form 1 of rebaudioside A in the form of a plot of scattering intensity versus scattering angle 2θ in accordance with an embodiment of the present invention.

FIG. 2 is a X-ray powder diffraction pattern of a polymorphic form 2 of rebaudioside A as a graph of scattering intensity versus scattering angle 2θ in accordance with an embodiment of the present invention.

FIG. 3 is a X-ray powder diffraction pattern of a polymorphic form 3A of rebaudioside A as a graph of scattering intensity versus scattering angle 2θ in accordance with an embodiment of the present invention.

FIG. 4 is a X-ray powder diffraction pattern of a polymorphic form 3B of rebaudioside A as a graph of scattering intensity versus scattering angle 2θ in accordance with an embodiment of the present invention.

5 is a X-ray powder diffraction pattern of a polymorphic form 4 of rebaudioside A in the form of a plot of scattering intensity versus scattering angle 2θ in accordance with an embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The following is a detailed description of the proposed embodiments of the present invention. Each example is provided for the purpose of explaining embodiments of the invention, but not limiting 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, features illustrated or described as part of one embodiment may be used in another embodiment to provide another additional embodiment. Thus, it is intended that the present invention cover such modifications and variations within the scope of the appended claims and their equivalents.

In the generally described embodiments of the present invention, there are provided dairy compositions comprising at least one natural and / or synthetic intensive sweetener, at least one sweet taste improving composition and a dairy product.

I. Dairy Products

Dairy products and methods for making dairy products suitable for use in this invention are well known to those of ordinary skill in the art. Dairy products, as used here, include milk or food products made from milk. Non-limiting examples of dairy products suitable for use in embodiments of the present invention include milk, cream, sour cream, fresh (recently made) cream, buttermilk, fermented buttermilk, milk powder, condensed milk with sugar, condensed milk without sugar, butter, cheese, homemade cheese, cream cheese, yogurt, ice cream, frozen cream, frozen yogurt, gelato, Vla, pima, yogurt, kaimak, kefir, viili, koumiss, airag, milk ice cream, casein, airan, lassi, khoa condensed milk, or a combination thereof.

Milk is a fluid secreted by the mammary glands of female mammals to feed their young. The ability of females to produce milk is one of the defining characteristics of mammals and provides a primary source of nutrition for newborns before they acquire the ability to digest more varied foods. In specific embodiments of the invention, dairy products are derived from raw milk from cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.

In specific embodiments of the present invention, the production of a dairy product from raw milk typically includes the steps of pasteurization, whipping cream and homogenizing. Although raw milk can be eaten without pasteurization, it is usually pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeast. Pasteurization usually involves heating milk to a high temperature for a short period of time to significantly reduce the number of microorganisms, thereby reducing the risk of disease.

Cream churning traditionally follows the pasteurization step and involves the separation of milk into a cream layer of a higher fat content and a layer of milk with a lower fat content. Milk is separated into layers of milk and cream when standing for twenty-twenty-four hours. The cream rises to the surface of the milk layer and can be removed and used as a separate milk product. Alternatively, centrifuges can be used to separate cream from milk. Residual milk is classified according to the fat content in milk, non-limiting examples of which include whole, 2%, 1% and skim milk.

After removing the desired amount of fat from the milk by whipping cream, the milk is often homogenized. Homogenization prevents the separation of cream from milk and, as a rule, involves pumping milk at high pressures through narrow tubes in order to break down fat globules in milk. Pasteurization, cream churning and homogenization of milk are common, but not necessary for the manufacture of consumed dairy products. Accordingly, suitable dairy products for use in embodiments of the present invention may not undergo any processing steps, undergo a single processing step, or undergo a combination of the processing steps described herein. Suitable dairy products for use in embodiments of the present invention may also undergo processing steps in addition to or separately from the processing steps described herein.

Specific embodiments of the present invention include dairy products made from milk by additional processing steps. As described above, cream can be removed from the surface of milk or separated from milk using centrifuges. In a specific embodiment, the dairy product includes sour cream, a fat-rich dairy product that is obtained by ripening cream using a bacterial culture. Bacteria produce lactic acid in a fermentation process that ferments and thickens the cream. In another specific embodiment, the dairy product includes fresh (recently made) cream, heavy cream, slightly fermented with a bacterial culture like sour cream. Non-acidic sour cream is usually not so thick and not as acidic as sour cream. In yet another specific embodiment, the dairy product includes fermented buttermilk. Fermented buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which a bacterial culture converts lactose into lactic acid, gives sour buttermilk a sour taste. Although it is obtained in a different way, fermented buttermilk is usually similar to traditional buttermilk, which is a by-product of oil production.

In accordance with other specific embodiments of the present invention, dairy products include milk powder, condensed milk with sugar, condensed milk without sugar, or combinations thereof. Powdered milk, condensed milk with sugar and condensed milk without sugar are usually obtained by removing water from the milk. In a specific embodiment, the dairy product comprises milk powder containing low moisture milk powder solids. In another specific embodiment, the dairy product comprises condensed milk with sugar. Condensed milk with sugar usually contains milk with a reduced water content and added sweetener, giving a thick sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises sugar free condensed milk. Sugar-free condensed milk usually contains fresh, homogenized milk, from which approximately 60% of the water is removed, which is cooled, fortified with additives such as vitamins and stabilizers, packaged and finally sterilized. In accordance with another specific embodiment of the present invention, the dairy product comprises a creamer / sweetener composition.

In another specific embodiment, the dairy product provided herein includes butter. Butter is usually obtained by whipping fresh or sour cream or milk. The oil usually contains oil fat surrounding small droplets containing mainly water and milk proteins. The churning process damages the membranes surrounding microscopic globules of oil fat, making it possible to combine milk fats and separate them from other parts of the cream. In yet another specific embodiment, the dairy product includes buttermilk, which is an acidic taste liquid remaining after the whole cream is obtained from butter through a whipping process.

In yet another specific embodiment, the dairy product includes cheese, a solid food product made by curdling milk using a combination of rennet or rennet and acidification. Rennet, a natural complex of enzymes produced in the stomachs of mammals for digesting milk, is used in the manufacture of cheese for curdling milk, which causes it to separate into solids known as cottage cheese and liquids known as whey. Usually rennet is obtained from the stomachs of young ruminants such as calves; however, alternative rennet sources include some plants, microorganisms, and genetically modified bacteria, fungi, or yeast. In addition, milk can be curdled by adding an acid, such as citric acid. Typically, a combination of rennet and / or acidification is used to stir milk. After the separation of milk into cottage cheese and whey, some cheeses are made simply by draining, salting and packing cottage cheese. Most cheeses, however, require additional processing. Many different methods can be used to make hundreds of available cheese varieties. Processing methods include heating the cheese, slicing it into small cubes for drainage, salting, stretching, cheddarizing, rinsing, mold processing, aging and ripening. Some cheeses, such as blue cheese, have additional bacteria or molds included in them before or after aging, which add flavor and aroma to the finished product. Homemade cheese is a mild-tasting cheese-curd product that is drained but not pressed, so some whey remains. Cottage cheese is usually washed to remove acid. Cream cheese is a soft white cheese with a mild flavor with a high fat content, which is obtained by adding cream to milk, and then curdling to obtain enriched cottage cheese. Alternatively, cream cheese can be obtained from skim milk with cream added to the curd. It should be understood that cheese, as used herein, includes all solid food products made by curdling milk.

In another specific embodiment of the invention, the dairy product comprises yogurt. Yogurt is usually obtained by bacterial fermentation of milk. Lactose fermentation produces lactic acid, which acts on milk proteins to produce a jelly-like yogurt and sour taste. In particularly desirable embodiments, the yogurt may be sweetened with a sweetener and / or flavorings added. Non-limiting examples of flavors include, but are not limited to, fruits (e.g., peach, strawberries, banana), vanilla, and chocolate. Yogurt, as used here, often includes varieties of yogurt with different consistency and viscosity, such as dahi, dadhi or dadiakh, labneh or labaneh, Bulgarian yogurt, kefir and yogurt. In another specific embodiment, the dairy product includes a yogurt-based drink, also known as drinking yogurt or low-fat yogurt. In particularly desirable embodiments, a yogurt-based beverage may include sweeteners, flavors, other ingredients, or combinations thereof.

It is well known to those of ordinary skill in the art that phytonutrients, plant extracts, and herbal compositions can be used in their natural and / or modified form. Modified phytonutrients, plant extracts, and herbal compositions include phytonutrients, plant extracts, and herbal compositions that are naturally modified. For example, a modified phytonutrient includes, but is not limited to, phytonutrients that are fermented, brought into contact with the enzyme, or converted or substituted on the phytonutrient. In one embodiment, the modified phytonutrients can be used individually or in combination with unmodified phytonutrients. For brevity, however, in the description of embodiments of the present invention, an unmodified phytonutrient is not described solely as an alternative to a modified phytonutrient, but it should be understood that the modified phytonutrients can be replaced with phytonutrients or combined with them in any embodiment disclosed herein. The same embodiments should be applicable to plant extracts and other herbal compositions. Plant extracts include extracts from foliage, stems, bark, fruits, seeds, and any other plant material.

It is believed that other dairy products other than those described herein can be used in specific embodiments of the present invention. Such dairy products are well known to those of ordinary skill in the art, and non-limiting examples thereof include moisture, pima, yogurt, kaimak, kefir, viili, koumiss, airag, milk ice cream, casein, ayran, lassi and condensed milk (khoa).

In accordance with specific embodiments of the present invention, the dairy composition may also contain other additives. Non-limiting examples of suitable additives include sweeteners and flavors such as chocolate, strawberries and banana. Specific embodiments of the dairy compositions provided herein may also contain additional nutritional supplements such as vitamins (e.g., vitamin D) and minerals (e.g., calcium) to improve the nutritional composition of milk.

In a particular desirable embodiment, the dairy composition comprises at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving composition and a dairy product. In a particular embodiment, at least one natural and / or synthetic high intensity sweetener composition is present in the milk in an amount ranging from about 200 to about 20000 ^-1 million by weight of the dairy composition.

II. Sweetener Compositions

As described above, dairy compositions contain at least one natural and / or synthetic intensive sweetener and at least one sweet taste improving composition. The combination of at least one natural and / or synthetic intensive sweetener and at least one sweet taste improving composition as used herein means a “sweetener composition”. As used herein, a dairy product is synonymous with a “sweetened composition”. In addition, the combination of a sweetener composition and a dairy product means a “sweetened composition”.

A. Natural Intensive Sweeteners

Desirably, the sweetener composition comprises at least one natural and / or synthetic intense sweetener. As used here, the expressions "natural intense sweetener", "NPC", "composition NPC" and "composition of a natural intense sweetener" are synonyms. "NPC" means any sweetener found in nature that can be in crude, extracted, refined or any other form, alone or in combination, and characteristically has a higher sweetening efficiency than sucrose, fructose or glucose, at the same time, having fewer calories. Non-limiting examples of NIPs suitable for embodiments of the present invention include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcozide B, rubusoside, stevia, stevioside, sublactose V, Dulcoside Han Guo (bitter melon), siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulincin, glycyphillin, floridzin, trilobatin, baininozide, osladin, polypodoside A, pterocarioside A, pterocar ioside B, mucurozioside, flomizoside I, periandrin I, abruzoside A and cyclocaryoside I. NIPs also include modified NPCs. Modified NPCs include NPCs that are naturally modified. For example, modified NPCs include, but are not limited to, NPCs that have been fermented, brought into contact with the enzyme, or derivatives or substitutions have been obtained for the NPC. In one embodiment, at least one modified NPC can be used in combination with at least one NPC. In another embodiment, at least one modified NPC can be used without a NPC. Thus, modified NPCs can be replaced by NPCs, or they can be used in combination with NPCs for any of the embodiments described herein. For brevity, however, when describing embodiments of the present invention, a modified NPC is not clearly described as an alternative to an unmodified NPC, but it should be understood that the modified NPC can be replaced by a NPC in any embodiment described herein.

In one embodiment, NPC extracts can be used at any percentage purity. In another embodiment, when the NPC is used as a non-extract, the purity of the NPC can be in the range of, for example, from about 25% to about 100%. According to other embodiments, the purity of the NPC can range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%.

Purity, as used here, is the percentage of the mass./mass. the corresponding NPC compound present in the NPC extract in crude or purified form. In one embodiment, the steviol glycoside extract contains a specific steviol glycoside at a particular purity with the remainder of the steviol glycoside extract containing a mixture of other stevioglycosides.

To obtain a particularly pure NPC extract, 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 of ordinary skill in the art.

An exemplary method for purifying a NPC, such as rebaudioside A, is described in co-filed Patent Application No. 60 / 805,216 under the heading "Rebaudioside A Composition and Method for Purifying Rebaudioside A", filed July 19, 2006 by DuBois et al., The disclosure of which is incorporated herein by reference in full.

In a brief description, substantially pure rebaudioside A is crystallized in one step from an aqueous-organic solution containing at least one organic solvent and water in an amount of from about 10% to about 25 wt.%, More specifically from about 15% to about 20 wt. .%. Organic solvents desirably include alcohols, acetone and acetonitrile. Non-limiting examples of alcohols include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol and isobutanol. Desirably, at least one organic solvent contains a mixture of ethanol and methanol present in the aqueous-organic solution in a weight ratio of from about 20 parts to about 1 part of ethanol per 1 part of methanol, more preferably from about 3 parts to about 1 part of ethanol per 1 part methanol.

The weight ratio of the aqueous organic solvent to the crude rebaudioside A is preferably in the range of from about 10 to about 4 parts of the organic aqueous solvent per 1 part of the raw rebaudioside A, more particularly from about 5 to about 3 parts of the organic aqueous solvent to 1 part of the raw rebaudioside BUT.

In an exemplary embodiment, the purification method of rebaudioside A is carried out at about room temperature. In another embodiment, the method of purifying rebaudioside A further includes the step of heating the solution of rebaudioside A to a temperature in the range of from about 20 ° C to about 40 ° C, or in another embodiment to a boiling point, from about 0.25 hours to about 8 hours. In another exemplary embodiment, wherein the method for purifying rebaudioside A comprises the step of heating a solution of rebaudioside A, this method further comprises the step of cooling the solution of rebaudioside A to a temperature in the range of from about 4 ° C to about 25 ° C for about 0.5 hour to about 24 hours.

According to specific embodiments, the purity of rebaudioside A may range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%. According to particularly desirable embodiments, after crystallization of the crude rebaudioside A, the composition of substantially pure rebaudioside A contains rebaudioside A with a purity higher than about 95% by weight, up to about 100% by weight, on a dry basis. In other exemplary embodiments, substantially pure rebaudioside A includes purity levels of rebaudioside A higher than about 97%, up to about 100% rebaudioside A, on a dry matter basis, higher than about 98%, up to about 100% on a dry matter basis, or higher than about 99%, up to about 100% on a dry matter basis. The rebaudioside A solution during a single crystallization step may be mixed or not mixed.

In an exemplary embodiment, the purification method of rebaudioside A further comprises an etching step (optionally) of a solution of rebaudioside A at an appropriate temperature with high purity crystals of rebaudioside A, sufficient to stimulate crystallization of rebaudioside A to form pure rebaudioside A, sufficient amount of rebaudioside A to stimulate crystallization of substantially pure rebaudioside A, includes an amount of rebaudioside A from about 0.0001% to about 1% by weight of rebaudioside A present in the solution, more it specifically from about 0.01% to about 1 wt.%. A suitable temperature for the seeding step includes a temperature in the range of from about 18 ° C to about 35 ° C.

In another exemplary embodiment, the purification method of rebaudioside A further includes the steps of isolating and washing the composition of substantially pure rebaudioside A. The composition of substantially pure rebaudioside A can be isolated from an aqueous-organic solution using a number of solid-liquid separation techniques that utilize centrifugation force. which includes, but is not limited to, a vertical and horizontal screen centrifuge with a mesh drum, a centrifuge with solid baffles, a decantation centrifuge, a centrifuge sludge type, buoy type centrifuge, Henkel type centrifuge, centrifugal dialysis separator and cyclone separator. In addition, separation can be enhanced by any of the methods using pressure, vacuum and gravity filtration, which includes without limitation the use of belt, drum, centrifuges such as Nutsche, sheet, frame, centrifuges such as Rosenmund, centrifuges such as Sparkler and bag filters, as well as filter press. A device for separating solid and liquid for the operation of separating rebaudioside A can operate in continuous, semi-continuous or pulsed mode. The composition of substantially pure rebaudioside A can also be washed on a separation device using various aqueous organic solvents and mixtures thereof. The substantially pure rebaudioside A composition can be dried partially or completely on a separation device using any number of gases, including without limitation nitrogen and argon, to evaporate the residual liquid solvent. The composition of substantially pure rebaudioside A can be removed automatically or manually from the separation device using liquids, gases or mechanical methods, either by dissolving the solid or maintaining the solid form.

In yet another exemplary embodiment, the method for purifying rebaudioside A further includes the step of drying the composition of substantially pure rebaudioside A using methods well known to those skilled in the art, non-limiting examples of which include using a rotary vacuum dryer, a fluidized bed dryer, a rotary tunnel dryer, and a plate dryers, multi-tier dryers, Nauta-type dryers, spray dryers, vacuum spray dryers, micron dryers, crystallizer dryers , High and low speed paddle dryer and microwave dryer. In an exemplary embodiment, the drying step comprises drying the composition of substantially pure rebaudioside A using nitrogen or argon purge to remove residual solvent at a temperature in the range of from about 40 ° C to about 60 ° C for about 5 hours to about 100 hours.

In another exemplary embodiment, where the crude mixture of rebaudioside A is substantially free of rebaudioside D, the method for purifying rebaudioside A further comprises the step of suspending the composition of substantially pure rebaudioside A with an aqueous organic solvent before the stage of drying the composition of substantially pure rebaudioside A. This suspension is a mixture containing a solid and an aqueous-organic or organic solvent, wherein the solid contains a composition of substantially pure rebaudioside And it is only a sparingly soluble aqueous-organic or organic solvent. In an embodiment, the composition of substantially pure rebaudioside A and the aqueous organic solvent are present in suspension in a weight ratio in the range of about 15 parts per 1 part of aqueous organic solvent per 1 part of the composition of substantially pure rebaudioside A. In one embodiment, the suspension is maintained at room temperature . In another embodiment, the suspension step includes the step of heating the suspension to a temperature in the range of from about 20 to about 40 ° C. The composition of substantially pure rebaudioside A is suspended for about 0.5 hours to about 24 hours.

In another exemplary embodiment, the method of purifying rebaudioside A further includes the steps of separating the composition of substantially pure rebaudioside A from an aqueous-organic or organic solvent of the slurry and washing the composition of substantially pure rebaudioside A and then drying the composition of substantially pure rebaudioside A.

If further purification is desired, the purification method of rebaudioside A described herein can be repeated, or the composition of substantially pure rebaudioside A can be further purified using an alternative purification method such as column chromatography.

It is also believed that other NPCs can be purified using the purification method described here, requiring only a little experimentation, which should be obvious to ordinary specialists in this field of technology.

The purification of rebaudioside A by crystallization as described above results in the formation of at least four different polymorphs: Form 1: rebaudioside A hydrate; form 2: anhydrous rebaudioside A; form 3: solvate of rebaudioside A and form 4: amorphous rebaudioside A. The aqueous-organic solution and the temperature of the purification process affect the resulting polymorphs in the composition of substantially pure rebaudioside A. FIGS. 1-5 are illustrative X-ray powder diffractograms ( DRLP) of polymorphs of form 1 (hydrate), form 2 (anhydrous), form 3A (methanol solvate), form 3 B (ethanol solvate) and form 4 (amorphous), respectively.

The material properties of the four rebaudioside A polymorphs are summarized in the table below.

Table 1 Polymorphs of rebaudioside A Form 1
Polymorph Form 2
Polymorph Form 3
Polymorph Form 4
Polymorph The dissolution rate in H ₂ O at 25 ° C Very low (<0.2% / 60 min) Intermediate (<30% / 5 min) High (> 30% / 5 min) High (> 35.0% / 5 min) Alcohol content <0.5% <1% 1-3% Moisture contents > 5% <1% <3% 6.74%

The type of polymorph formed depends on the composition of the aqueous-organic solvent, the temperature of the crystallization step, and the temperature during the drying step. Form 1 and form 3 are formed during a single crystallization step, while form 2 is formed during the drying step after conversion from form 1 or form 3.

Low temperatures during the crystallization step in the range of about 20 ° C. to about 50 ° C. and a low ratio of water to organic solvent in the aqueous-organic solvent result in the formation of Form 3. High temperatures during the crystallization step in the range of about 50 ° C to about 80 ° C and a high ratio of water to organic solvent in the aqueous-organic solvent result in the formation of Form 1. Form 1 can be converted to Form 3 by suspension in an anhydrous solution le at room temperature (2-16 hours) or when boiling under reflux for about 0.5-3 hours. Form 3 can be converted to form 1 by suspending the polymorph in water at room temperature for about 16 hours or by boiling under reflux for about 2-3 hours. Form 3 can be converted to form 2 during the drying process; however, increasing either the drying temperature above 70 ° C or the drying time of the composition of substantially pure rebaudioside A may result in decomposition of rebaudioside A and an increase in the impurity of residual rebaudioside B in the composition of substantially pure rebaudioside A. Form 2 can be converted to form 1 by adding water.

Form 4 can be formed from forms 1, 2, 3, or combinations thereof using methods well known to those of ordinary skill in the art. Non-limiting examples of such methods include melt processing, ball mill grinding, crystallization, lyophilization, freeze grinding and spray drying. In a specific embodiment, Form 4 can be obtained from a composition of substantially pure rebaudioside A obtained by the purification methods described hereinabove by spray drying a solution of a composition of substantially pure rebaudioside A.

B. Synthetic Intensive Sweeteners

As used here, the term "synthetic sweetener" refers to any composition that is not found in nature and characteristically has a higher sweetening efficiency than sucrose, fructose or glucose, while at the same time having fewer calories. Non-limiting examples of synthetic sweeteners suitable for embodiments of this invention include sucralose, potassium acesulfame, aspartame, alitam, saccharin, neohesperidine dihydrochalcon, cyclamate, neotam, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1 methyl ester, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof and the like.

B. Combinations of Natural and / or Synthetic Intensive Sweeteners

NPCs and synthetic sweeteners can be used individually or in combination with other NPCs and / or synthetic sweeteners. For example, the sweetener composition may contain one NPC or one synthetic sweetener; one NPC in combination with one synthetic sweetener; one or more than one NPC in combination with one synthetic sweetener; one NPC in combination with one or more than one synthetic sweetener; or one or more than one NPC in combination with one or more than one synthetic sweetener. Many natural and / or synthetic intense sweeteners can be used depending on how the combined effect does not adversely affect the taste of the sweetener composition.

For example, specific embodiments include combinations of NPCs, such as steviol glycosides. Non-limiting examples of suitable steviol glycosides that can be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcozide B, rubusoside, stevioside or steviol. According to particularly desirable embodiments of the present invention, the combination of intense sweeteners includes rebaudioside A in combination with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A, or combinations thereof.

Typically, according to a particular embodiment, rebaudioside A is present in the combination of intense sweeteners in an amount in the range of from about 50 to about 99.5% by weight of the weight of the combination of intense sweeteners, more preferably in the range of from about 70 to about 90% by weight and even more preferably in the range of from about 75 to about 85 wt.%.

In another specific embodiment, rebaudioside B is present in the combination of intense sweeteners in an amount in the range of from about 1 to about 8% by weight based on the weight of the combination of the intense sweeteners, more preferably in the range of from about 2 to about 5% by weight, and even more preferably in the range of about 2 to about 3 wt.%.

In another specific embodiment, rebaudioside C is present in the combination of intense sweeteners in an amount in the range of from about 1 to about 10% by weight based on the weight of the combination of the intense sweeteners, more preferably in the range of from about 3 to about 8% by weight, and even more preferably in the range of about 4 to about 6 wt.%.

In yet another specific embodiment, rebaudioside E is present in the combination of intense sweeteners in an amount in the range of from about 0.1 to about 4% by weight based on the weight of the combination of the intense sweeteners, more preferably in the range of from about 0.1 to about 2% by weight, and even more preferably in the range of from about 0.5 to about 1 wt.%.

In yet another specific embodiment, rebaudioside F is present in the combination of intense sweeteners in an amount in the range of from about 0.1 to about 4% by weight based on the weight of the combination of the intense sweeteners, more preferably in the range of from about 0.1 to about 2% by weight, and even more preferably in the range of from about 0.5 to about 1 wt.%.

In yet another specific embodiment, dulcoside A is present in the combination of intense sweeteners in an amount in the range of from about 0.1 to about 4% by weight based on the weight of the combination of the intense sweeteners, more preferably in the range of from about 0.1 to about 2% by weight, and even more preferably in the range of from about 0.5 to about 1 wt.%.

In yet another specific embodiment, dulcoside B is present in the combination of intense sweeteners in an amount in the range of from about 0.1 to about 4% by weight of the combination of intense sweeteners, more preferably in the range of from about 0.1 to about 2% by weight, and more more preferably in the range of from about 0.5 to about 1 wt.%.

In another specific embodiment, stevioside is present in the combination of intense sweeteners in an amount in the range of from about 0.5 to about 10% by weight of the combination of intense sweeteners, more preferably in the range of from about 1 to about 6% by weight, and even more preferably in the range of about 1 to about 4 wt.%.

In yet another specific embodiment, the steviolbioside is present in the combination of intense sweeteners in an amount in the range of from about 0.1 to about 4% by weight of the combination of intense sweeteners, more preferably in the range of from about 0.1 to about 2% by weight and even more preferably in the range of from about 0.5 to about 1 wt.%.

According to a particularly desirable embodiment, the intense sweetener composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; where rebaudioside A is present in the combination of intense sweeteners in an amount in the range of from about 75 to about 85% by weight of the total weight of the combination of intense sweeteners, stevioside is present in an amount in the range of from about 1 to about 6% by weight, rebaudioside B is present in an amount of in the range of from about 2 to about 5 wt.%, rebaudioside C is present in an amount in the range of from about 3 to about 8 wt.% and rebaudioside F is present in an amount in the range of from about 0.1 to about 2 wt.%.

In addition, it will be understood by those of ordinary skill in the art that the sweetener composition may be formulated so as to obtain the desired calorie content. For example, a low-calorie or non-calorie NIP can be combined with a high-calorie natural sweetener and / or other high-calorie additives to produce a sweetener composition with a preferred calorie content.

III. Sweet taste enhancing compositions

The sweetener composition also includes a sweet taste improving composition, non-limiting examples of which include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts, including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringents, proteins or protein hydrolysis s, surfactants, emulsifiers, flavonoids, alcohols, polymers, other flavor enhancers sweet taste imparting such sugar-like characteristics, and combinations thereof.

In one embodiment, one sweet taste improving composition can be used in combination with one natural and / or synthetic intense sweetener. In another embodiment of the present invention, one sweet taste improving composition can be used in combination with one or more than one natural and / or synthetic intense sweetener. In yet another embodiment, one or more than one sweet taste improving composition can be used in combination with one natural and / or synthetic intense sweetener. In a further embodiment, there may be many sweet taste improving combinations used in combination with one or more natural and / or synthetic intense sweeteners.

In a specific embodiment, the combination of at least one natural and / or synthetic intensive sweetener and at least one sweet taste improving composition suppresses, reduces or eliminates an undesirable taste and gives sugar-like characteristics to the sweetener composition. As used here, the expression "undesirable taste" includes any taste that is not imparted by sugars, such as glucose, sucrose, fructose or similar saccharides. Non-limiting examples of undesirable tastes include a delay in sweetness, a long aftertaste, a metallic aftertaste, a bitter aftertaste, a taste of coolness or a menthol-like aftertaste, a liquorice-like aftertaste and / or the like.

A. Sweet taste

In one embodiment, the sweetener composition exhibits a more sugar-like temporal and / or sugar-like taste profile than the sweetener composition containing at least one natural and / or synthetic intense sweetener, but without the proposed sweet taste improving composition. As used here, the expressions "sugar-like characteristics", "sugar-like taste", "sugar-like sweetness", "sugar" and "sugar-like" are synonyms. Sugar-like characteristics include any characteristic similar to that of sucrose, and include, but are not limited to, maximum response, taste profile, time profile, adaptive behavior, mouth feel, concentration / response function behavior, taste interactions of any taste-changing substance, and flavoring / sweet substance, spatial pattern selectivity and temperature effects. These characteristics are measurements in which the taste of sucrose differs from the tastes of natural and synthetic intense sweeteners. Whether the characteristic is more sugar-like is determined by a group of experts on sensory evaluation of sugar and compositions containing at least one natural and / or synthetic intense sweetener, but containing or not containing a composition that improves the sweet taste. Such assessments quantitatively determine the similarities between the characteristics of compositions containing at least one natural and / or synthetic intense sweetener, but containing or not containing a composition that improves the sweet taste, with compositions containing sugar. Suitable techniques for determining whether a composition has a more sugar-like taste are well known in the art.

In a specific embodiment, a group of experts is used to measure a decrease in the extent of the sweetness. Briefly, a group of experts (usually 8-12 people) is trained to assess the sensation of sweetness and measure sweetness at several time points from when the sample was originally taken into the mouth, up to 3 minutes after spitting. Using statistical analysis, the results are compared between samples containing additives and samples that do not contain additives. A lower score for the point in time measured after removing the sample from the mouth indicates a decrease in the sensation of sweetness.

A group of experts can be trained using techniques well known to those of ordinary skill in the art. In a particular embodiment, a team of experts can be trained using the Spectrum ™ Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques. 3 ^rd edition, Chapter 11). Preferably, training should focus on recognizing and measuring basic tastes, in particular sweets. In order to guarantee accuracy and reproducibility of results, each expert should repeat the measurement of the reduction in the extent of sweetness from three to about five times per sample, making at least a five-minute break between each repetition and / or the sample and rinsing the mouth well with water to clean it.

Typically, a method for measuring sweetness involves taking a 10 ml sample in the mouth, holding the sample in the mouth for 5 seconds and gently rotating the sample in the mouth, evaluating the intensity of the sweetness felt for 5 seconds, spitting the sample (without swallowing after spitting the sample), one rinse mouth water (for example, vigorous movement of water in the mouth, as when rinsing the mouth) and spitting rinsing water, an estimate of the intensity of the sweetness felt immediately after spitting rinsing water, waiting for 45 seconds and waiting for these 45 seconds ident setting the time of maximum intensity of perceived sweetness and assessing the intensity of sweetness at this point (during normal mouth movements and swallowing as necessary), assessing the intensity of sweetness after another 10 seconds, assessing the intensity of sweetness after another 60 seconds (total 120 seconds after rinsing) and assessing the intensity sweets after another 60 seconds (a total of 180 seconds after rinsing). Between the samples take a 5-minute break, rinsing the mouth well with water to clean the mouth.

B. Types of compositions that improve the sweet taste

As described hereinabove, sweet taste improving compositions include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts, including salts of organic acids and organic base salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringents, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, poly measures, other flavors that improve the sweet taste, imparting such sugar-like characteristics, and combinations thereof.

As used herein, the term “carbohydrate” generally refers to aldehyde or ketone compounds substituted with multiple hydroxyl groups of the general formula (CH ₂ O) _n , where n is 3-30, as well as their oligomers and polymers. The carbohydrates of the present invention can also be substituted or deoxygenated in one or more than one position. Carbohydrates, as used herein, encompass unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates, and modified carbohydrates. As used here, the expressions "derivatives of carbohydrates", "substituted carbohydrates" and "modified carbohydrates" are synonymous. Modified carbohydrate means any carbohydrate, at least one atom is added, removed, substituted, or combinations thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. Derivatives of carbohydrates or substituted carbohydrates may optionally be deoxygenated at any appropriate C-position and / or substituted with one or more moieties such as a hydrogen atom, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, simple thioether, oxymino azino, carbamyl, phospho, phosphonato, or any other viable functional group providing the functions of a carbohydrate derivative or substituted carbohydrate, improving the sweet taste of the sweetener composition.

Non-limiting examples of carbohydrates in embodiments of the present invention include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotregalozu, palatinose or izomaltitulozu, erythrose, deoxyribose, gulose, talose, erythrulose, ks ilulose, psychosis, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecose, galactosamine, beet oligosaccharosulitos, isomaltito-oligosaccharosulitosu (isomaltito-oligosaccharosulosulitosu-isomaltosomulosulosulitosu (isomaltito-oligosaccharosulosulitosu-olomosomitosulosulitosu-isomitosulitosulitosulitosulitosulitosulitosulitosulitosulitosulitosulitosulamide-like xylobiose and the like), gentio-oligosaccharides (gentiobiosis, gentiotriose, gentiotetraose and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fructo-oligosaccharides (kestose, nystosis, etc.) etraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high fructose , HFCS42 or HFCS90), sugar binders, soy oligosaccharides and glucose syrup. In addition, carbohydrates, as used herein, can be in either the D- or L-configuration.

The term "polyol", as used here, refers to a molecule that contains more than one hydroxyl group. The polyol may be a diol, triol or tetraol, which contains 2, 3 and 4 hydroxyl groups, respectively. The polyol may also contain more than four hydroxyl groups, such as, for example, pentaol, hexaol, heptaol or the like, which contains 5, 6 or 7 hydroxyl groups, respectively. In addition, the polyol may also be a sugar alcohol, polyhydric alcohol or polyalcohol, which is a reduced form of carbohydrate, where the carbonyl group (aldehyde and ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group.

Non-limiting examples of sweet taste improving polyol additives in embodiments of the present invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, as well as sugar alcohols or any other carbohydrates capable of reduction that do not exert effect on the taste of the sweetener composition.

Sweet taste enhancing amino acid additives 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 isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms, such as sodium or potassium salts or acid salts. Improving the sweet taste of the amino acid additives can also be in the D - or L-configuration and in the form of one, two or three identical or different amino acids. In addition, amino acids can be α-, β-, γ-, δ- and ε-isomers, if appropriate. Combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable sweet taste enhancing additives in embodiments of the present invention. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid where at least one atom is added, removed, substituted, or combinations thereof (for example, N-alkyl amino acid, N-acylamino acid or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine and N-methylalanine. As used herein, amino acids encompass both modified and unmodified amino acids. As used herein, modified amino acids may also encompass peptides and polypeptides (e.g., 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 (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids and their salt forms (for example, magnesium, calcium, potassium or sodium salts, such as L-glutamic acid monosodium salt). Sweet taste enhancing polyamino acid additives may also be in the D- or L-configuration. In addition, polyamino acids can be α-, β-, γ-, δ- and ε-isomers, if appropriate. Combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable sweet taste enhancers in embodiments of this invention. The polyamino acids described herein may also include copolymers of various amino acids. The polyamino acids may be natural or synthetic. Polyamino acids can also be modified so that at least one atom is added, removed, substituted, or combinations thereof (for example, N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. In accordance with specific embodiments, the modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine with MW 1500, MW 6000, MW 25200, MW 63000, MW 83000 or MW 300000.

Suitable sweet taste improving sugar additives for use in embodiments of this invention include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic acid and their salts (e.g., sodium, potassium, calcium salts , magnesium or other physiologically acceptable salts) and combinations thereof.

Suitable sweet taste enhancing nucleotide additives for use in embodiments of the present invention include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (AMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate, Udenophosphate diamine phosphate, aminodiophosphate, aminophosphate diamine phosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate and their salts of alkali and alkaline earth metals, as well as combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

Suitable sweet taste enhancers of organic acids include any compound that contains the —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, hydroxyl substituted C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid) substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucogep tonic acids, adipic acid, hydroxycitric acid, malic acid, frutaric acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride chloride, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid and their salt derivatives of alkali and alkaline earth metals. In addition, sweet taste enhancers of organic acids can also be in either the D- or L-configuration.

Suitable sweet taste improving organic salt additives include, but are not limited to, the sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate) and adipic acid. Examples of the sweet taste improving organic salt additives described may optionally be substituted with one or more of the following groups selected from the group consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido , carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, complex thioether, thioether, anhydride, oximino, hydrazino, carbamyl, phospho, phosphonato and any other viable functional group providing the functions of organic salt additives to improve the sweet taste of the sweetener composition.

Suitable sweet taste improving inorganic acid additives 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 (e.g. Inositol hexaphosphate Mg / Ca).

Suitable sweet taste enhancing additives of bitter compounds for use in embodiments of the present invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and salts thereof.

Suitable sweet taste enhancing flavoring and flavoring additives for use in embodiments of the present invention include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, lemon, coconut, ginger, viridiflorin, almonds, menthol (including menthol-free menthol), grape peel extract and grape seed extract. "Corrigent" and "corrective ingredient" are synonymous and include natural or synthetic substances or combinations thereof. Flavorants also include any substance that gives taste and aroma, and may include natural or non-natural (synthetic) substances that are safe for human or animal consumption when used in a generally accepted manner. Non-limiting examples of suitable flavoring agents include Döhler ™ Natural Flavoring Sweetness Enhancer K14323 (Döhler ™, Darmstadt, Germany), Symrise ™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden ™, Germany), Natural Advantage ™ Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage ™, Freehold, New Jersey, USA), and Sucramask ™ (Creative Research Management, Stockton, California, USA).

Suitable sweet taste enhancing polymer additives for use in embodiments of the present invention include, but are not limited to, chitosan, pectin, pectic, polyuronic, polygalacturonic acid, starch, food grade hydrocolloid, or their crude extracts (e.g., Arabian Senegalese gum (Fibergum ™), Arabian Acacia seyal gum, carrageenan), poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly- L-ε-ornithine), polyarginine, polypropylene glycol, polyethylene glycol, poly (ethylene glycol me tyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (GMPH) and their salts, as well as sodium polyethylene glycol alginate and other cationic and anionic polymers.

Suitable sweet taste enhancing additives of proteins and protein hydrolysates for use in embodiments of the present invention include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% fast whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, protein hydrolyzate reaction products, glycoproteins and / or protein eoglycans containing amino acids (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline and the like), collagen (e.g. gelatin), partially hydrolyzed collagen (e.g. hydrolyzed fish collagen) and collagen hydrolysates (e.g. pork collagen hydrolyzate).

Suitable sweet taste enhancing surfactant additives for use in embodiments of the present invention include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, sodium dioctyl sulfonyl sulfonate sulfonate, hexadecylpyridinium chloride), hexadecylmethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, laurinarginate, s earoillaktilat, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurates esters and other emulsifiers, and the like.

Suitable sweet taste improving flavonoid additives for use in embodiments of the invention are generally classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., green tea extracts such as Polyphenon ™ 60, Polyphenon ™ 30 and Polyphenon ™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, routines (e.g., the enzyme-modified Sanmelin ™ rutin AO (San-Ei Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidine dihydrochalcone 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 enhancing astringent additives for use in embodiments of this invention include, but are not limited to, tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), alum and polyphenols (e.g. tea polyphenols).

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

Sweet taste improving compositions may also contain natural and / or synthetic intense sweeteners. For example, where the sweetener composition contains at least one NPC, at least one sweet taste improving composition may contain a synthetic intense sweetener, non-limiting examples of which include sucralose, potassium acesulfame, aspartame, alitam, saccharin, neohesperidine dihydrochalcon, cyclamate, neotam , N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-hydroxy-4 -methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propi ] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, salts thereof, and the like.

Sweet taste improving compositions may also be in salt form, which can be prepared using standard techniques well known in the art. The term “salt” also refers to complexes that retain the desired chemical activity of the sweet taste improving compositions of the present invention and are safe for human or animal consumption in a generally accepted manner. Salts of alkali metals (e.g. sodium or potassium) or alkaline earth metals (e.g. calcium or magnesium) can also be prepared. Salts may also include combinations of alkali and alkaline earth metals. Non-limiting examples of such salts are (a) acid addition salts formed with inorganic acids and salts formed with organic acids; (b) base addition salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium and the like, or with a cation formed from ammonia, N, N -dibenzylethylenediamine, D-glucosamine, tetraethylammonium or ethylenediamine; or (c) a combination of (a) and (b). Thus, any salt forms that can be formed from sweet taste improving compositions can be used with embodiments of the present invention to the extent that sweet taste improving additives do not adversely affect the taste of sweetener compositions containing at least one natural and / or synthetic intense sweetener. Salt forms of the additives can be added to the composition of the natural and / or synthetic sweetener in the same amounts as their acidic or basic forms.

In specific 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, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), hydrochloric salts (e.g., inorganic chlorides), sodium carbonate sodium bisulfate and sodium bicarbonate tions. In addition, in specific embodiments, suitable organic salts useful as sweet taste improvers include, but are not limited to, choline chloride, sodium alginic acid (sodium alginate), glucoheptonic acid sodium, gluconic acid sodium (sodium gluconate ), potassium salt of gluconic acid (potassium gluconate), guanidine HCl, glucosamine HCl, amiloride HCl, monosodium glutamate (GMN), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

B. Combinations of sweet taste improving compositions

It has been found that combinations of at least one natural and / or synthetic intense sweetener and at least one sweet taste improving composition improve the temporal profile and / or taste profile, including the osmotic taste, to make it more sugar-like. An ordinary person skilled in the art using the description of the present invention can come up with all possible combinations of natural and / or synthetic intense sweeteners and compositions that improve the sweet taste. For example, non-limiting combinations of natural and / or synthetic intense sweeteners and sweet taste improving compositions include:

1. at least one natural and / or synthetic intense sweetener and at least one carbohydrate;

2. at least one natural and / or synthetic intense sweetener and at least one polyol;

3. at least one natural and / or synthetic intense sweetener and at least one amino acid;

4. at least one natural and / or synthetic intense sweetener and at least one other sweet taste improving additive;

5. at least one natural and / or synthetic intensive sweetener, at least one carbohydrate, at least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

6. at least one natural and / or synthetic intense sweetener, at least one carbohydrate and at least one polyol;

7. at least one natural and / or synthetic intense sweetener, at least one carbohydrate and at least one amino acid;

8. at least one natural and / or synthetic intense sweetener, at least one carbohydrate, and at least one other sweet taste improving additive;

9. at least one natural and / or synthetic intense sweetener, at least one polyol and at least one amino acid;

10. at least one natural and / or synthetic intense sweetener, at least one polyol and at least one other sweet taste improving additive;

11. at least one natural and / or synthetic intense sweetener, at least one amino acid and at least one other sweet taste improving additive;

12. at least one natural and / or synthetic intense sweetener, at least one carbohydrate, at least one polyol, and at least one amino acid;

13. at least one natural and / or synthetic intensive sweetener, at least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive;

14. at least one natural and / or synthetic intensive sweetener, at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; and

15. at least one natural and / or synthetic intensive sweetener, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive.

These fifteen basic combinations can also be broken down into additional combinations in order to improve the overall taste of a natural and / or synthetic intense sweetener or sweetened compositions containing a natural and / or synthetic intensive sweetener.

As explained above, the sweet taste improving composition is selected from the group consisting of polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. Other sweet taste improving additives useful in embodiments of the present invention are described hereinabove. In one embodiment, one sweet taste improving composition can be used with one natural or synthetic intense sweetener and dairy product. In another embodiment of the present invention, one sweet taste improving composition can be used with one or more natural and / or synthetic intense sweeteners and dairy products. In yet another embodiment, one or more than one sweet taste improving composition can be used with one natural or synthetic intense sweetener and dairy product. In a further embodiment, there may be a plurality of sweet taste improving compositions used in combination with one or more than one natural and / or synthetic intense sweetener and dairy product. Thus, non-limiting examples of combinations of sweet taste improving compositions for embodiments of the present invention include:

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 in accordance with 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 flavoring 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 protein or protein hydrolyzate, or a protein or protein hydrolyzate with low molecular weight amino acids;

11. at least one polyol, at least one carbohydrate, and at least one surfactant;

12. at least one polyol, at least one carbohydrate, and at least one flavonoid;

13. at least one polyol, at least one carbohydrate, and at least one alcohol;

14. at least one polyol, at least one carbohydrate, and at least one emulsifier;

15. at least one polyol, at least one carbohydrate, and at least one inorganic salt,

16. at least one polyol, at least one carbohydrate, and at least one organic salt,

17. at least one polyol, at least one carbohydrate, and at least one amino acid and at least one other sweet taste improving additive;

18. at least one polyol, at least one carbohydrate, and at least one polyamino acid and at least one other sweet taste improving additive;

19. at least one polyol, at least one carbohydrate, and at least one sugar acid and at least one other sweet taste improving additive;

20. at least one polyol, at least one carbohydrate, and at least one nucleotide and at least one other sweet taste improving additive;

21. at least one polyol, at least one carbohydrate, and at least one organic acid and at least one other sweet taste improving additive;

22. at least one polyol, at least one carbohydrate, and at least one inorganic acid and at least one other sweet taste improving additive;

23. at least one polyol, at least one carbohydrate, and at least one bitter compound and at least one other sweet taste improving additive;

24. at least one polyol, at least one carbohydrate, and at least one flavoring or flavoring ingredient and at least one other sweet taste improving additive;

25. at least one polyol, at least one carbohydrate, and at least one polymer and at least one other sweet taste improving additive;

26. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolyzate and at least one other sweet taste improving additive;

27. at least one polyol, at least one carbohydrate, and at least one surfactant and at least one other sweet taste improving additive;

28. at least one polyol, at least one carbohydrate, and at least one flavonoid and at least one other sweet taste improving additive;

29. at least one polyol, at least one carbohydrate, and at least one alcohol and at least one other sweet taste improving additive;

30. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar 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, and at least one nucleotide;

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, and at least one organic acid;

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, and at least one inorganic acid;

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 and at least one bitter compound;

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 compound and at least one polymer;

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 compound, at least one polymer and at least one protein or protein hydrolyzate;

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 compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39. 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 compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

40. 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 compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid and at least one alcohol;

41. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid;

42. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide;

43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid;

44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid;

45. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound;

46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer;

47. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant;

49. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid;

50. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol;

51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer;

57. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one organic acid;

63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer;

66. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one surfactant;

68. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol;

70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid;

71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer;

74. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant;

76. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid;

77. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol;

78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound;

80. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer;

81. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant;

83. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid;

84. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol;

85. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter compound;

86. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one polymer;

87. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolyzate;

88. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one surfactant;

89. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

90. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer;

92. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant;

94. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol;

96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one surfactant;

98. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid;

99. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol;

100. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one flavonoid;

103. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and

104. at least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

Other combinations of sweet taste improving compositions in accordance with 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 flavoring or corrective ingredient;

9. at least one polyol and at least one polymer;

10. at least one polyol and at least one protein or protein hydrolyzate;

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 inorganic salt;

16. at least one polyol and at least one organic salt;

17. at least one polyol and at least one protein or protein hydrolyzate or a mixture of low molecular weight amino acids;

18. at least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

19. at least one polyol, at least one polyamino acid, and at least one other sweet taste improving additive;

20. at least one polyol, at least one sugar acid, and at least one other sweet taste improving additive;

21. at least one polyol, at least one nucleotide, and at least one other sweet taste improving additive;

22. at least one polyol, at least one organic acid, and at least one other sweet taste improving additive;

23. at least one polyol, at least one inorganic acid, and at least one other sweet taste improving additive;

24. at least one polyol, at least one bitter compound, and at least one other sweet taste improving additive;

25. at least one polyol, at least one flavoring or flavoring ingredient, and at least one other sweet taste improving additive;

26. at least one polyol, at least one polymer, and at least one other sweet taste improving additive;

27. at least one polyol, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

28. at least one polyol, at least one surfactant, and at least one other sweet taste improving additive;

29. at least one polyol, at least one flavonoid, and at least one other sweet taste improving additive;

30. at least one polyol, at least one alcohol, and at least one other sweet taste improving additive;

31. at least one polyol, at least one amino acid, and at least one polyamino acid;

32. at least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

34. 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;

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, and at least one inorganic acid;

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, and at least one bitter mix;

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 and at least one polymer;

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 and at least one protein or protein hydrolyzate;

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 hydrolyzate, and at least one surfactant;

40. 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 hydrolyzate, at least one surfactant and at least one flavonoid;

41. 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 hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

42. at least one polyol, at least one amino acid, and at least one sugar acid;

43. at least one polyol, at least one amino acid, and at least one nucleotide;

44. at least one polyol, at least one amino acid, and at least one organic acid;

45. at least one polyol, at least one amino acid, and at least one inorganic acid;

46. at least one polyol, at least one amino acid, and at least one bitter compound;

47. at least one polyol, at least one amino acid, and at least one polymer;

48. at least one polyol, at least one amino acid, and at least one protein or protein hydrolyzate;

49. at least one polyol, at least one amino acid, and at least one surfactant;

50. at least one polyol, at least one amino acid, and at least one flavonoid;

51. at least one polyol, at least one amino acid, and at least one alcohol;

52. at least one polyol, at least one polyamino acid, and at least one sugar acid;

53. at least one polyol, at least one polyamino acid, and at least one nucleotide;

54. at least one polyol, at least one polyamino acid, and at least one organic acid;

55. at least one polyol, at least one polyamino acid, and at least one organic salt;

56. at least one polyol, at least one polyamino acid, and at least one inorganic acid;

57. at least one polyol, at least one polyamino acid, and at least one inorganic salt;

58. at least one polyol, at least one polyamino acid, and at least one bitter compound;

59. at least one polyol, at least one polyamino acid, and at least one polymer;

60. at least one polyol, at least one polyamino acid, and at least one protein or protein hydrolyzate;

61. at least one polyol, at least one polyamino acid, and at least one surfactant;

62. at least one polyol, at least one polyamino acid, and at least one flavonoid;

63. at least one polyol, at least one polyamino acid, and at least one alcohol;

64. at least one polyol, at least one sugar acid, and at least one nucleotide;

65. at least one polyol, at least one sugar acid, and at least one organic acid;

66. at least one polyol, at least one sugar acid, and at least one inorganic acid;

67. at least one polyol, at least one sugar acid, and at least one bitter compound;

68. at least one polyol, at least one sugar acid, and at least one polymer;

69. at least one polyol, at least one sugar acid, and at least one protein or protein hydrolyzate;

70. at least one polyol, at least one sugar acid, and at least one surfactant;

71. at least one polyol, at least one sugar acid, and at least one flavonoid;

72. at least one polyol, at least one sugar acid, and at least one alcohol;

73. at least one polyol, at least one nucleotide, and at least one organic acid;

74. at least one polyol, at least one nucleotide, and at least one inorganic acid;

75. at least one polyol, at least one nucleotide, and at least one bitter compound;

76. at least one polyol, at least one nucleotide, and at least one polymer;

77. at least one polyol, at least one nucleotide, and at least one protein or protein hydrolyzate;

78. at least one polyol, at least one nucleotide, and at least one surfactant;

79. at least one polyol, at least one nucleotide, and at least one flavonoid;

80. at least one polyol, at least one nucleotide and at least one alcohol;

81. at least one polyol, at least one organic acid, and at least one inorganic acid;

82. at least one polyol, at least one organic acid, and at least one bitter compound;

83. at least one polyol, at least one organic acid, and at least one polymer;

84. at least one polyol, at least one organic acid, and at least one protein or protein hydrolyzate;

85. at least one polyol, at least one organic acid, and at least one surfactant;

86. at least one polyol, at least one organic acid, and at least one flavonoid;

87. at least one polyol, at least one organic acid, and at least one alcohol;

88. at least one polyol, at least one inorganic acid, and at least one bitter compound;

89. at least one polyol, at least one inorganic acid, and at least one polymer;

90. at least one polyol, at least one inorganic acid, and at least one protein or protein hydrolyzate;

91. at least one polyol, at least one inorganic acid, and at least one surfactant;

92. at least one polyol, at least one inorganic acid, and at least one flavonoid;

93. at least one polyol, at least one inorganic acid, and at least one alcohol;

94. at least one polyol, at least one bitter compound, and at least one polymer;

95. at least one polyol, at least one bitter compound, and at least one protein or protein hydrolyzate;

96. at least one polyol, at least one bitter compound, and at least one surfactant;

97. at least one polyol, at least one bitter compound, and at least one flavonoid;

98. at least one polyol, at least one bitter compound, and at least one alcohol;

99. at least one polyol, at least one polymer, and at least one protein or protein hydrolyzate;

100. at least one polyol, at least one polymer, and at least one surfactant;

101. at least one polyol, at least one polymer, and at least one flavonoid;

102. at least one polyol, at least one polymer, and at least one alcohol;

103. at least one polyol, at least one protein or protein hydrolyzate, and at least one surfactant;

104. at least one polyol, at least one protein or protein hydrolyzate, and at least one flavonoid;

105. at least one polyol, at least one surfactant, and at least one flavonoid;

106. at least one polyol, at least one surfactant, and at least one alcohol;

107. at least one polyol, at least one flavonoid, and at least one alcohol;

108. at least one sweet taste improving additive and erythritol;

109. at least one sweet taste improving additive and maltitol;

110. at least one sweet taste improving additive and mannitol;

111. at least one sweet taste improving additive and sorbitol;

112. at least one sweet taste improving additive and lactitol;

113. at least one sweet taste improving additive and xylitol;

114. at least one sweet taste improving additive and isomalt;

115. at least one sweet taste improving additive and propylene glycol;

116. at least one sweet taste improving additive and glycerin;

117. at least one sweet taste improving additive and palatinose;

118. at least one sweet taste improving additive and reduced isomaltito-oligosaccharides;

119. at least one sweet taste improving additive and reduced xylo-oligosaccharides;

120. at least one sweet taste improving additive and reduced gentio-oligosaccharides;

121. at least one sweet taste improving additive and reconstituted maltose syrup;

122. at least one sweet taste improving additive and reconstituted glucose syrup;

123. at least one sweet taste improving additive, erythritol, and at least one other polyol;

124. at least one sweet taste improving additive, maltitol, and at least one other polyol;

125. at least one sweet taste improving additive, mannitol, and at least one other polyol;

126. at least one sweet taste improving additive, sorbitol, and at least one other polyol;

127. at least one sweet taste improving additive, lactitol, and at least one other polyol;

128. at least one sweet taste improving additive, xylitol, and at least one other polyol;

129. at least one sweet taste improving additive, isomalt, and at least one other polyol;

130. at least one sweet taste improving additive, propylene glycol and at least one other polyol;

131. at least one sweet taste improving additive, glycerin, and at least one other polyol;

132. at least one sweet taste improving palatinose and at least one other polyol;

133. at least one sweet taste improving additive, reduced isomaltito-oligosaccharides, and at least one other polyol;

134. at least one sweet taste improving additive, reduced xyl-oligosaccharides, and at least one other polyol;

135. at least one sweet taste improving additive, reduced gentio-oligosaccharides, and at least one other polyol;

136. at least one sweet taste improving additive, reconstituted maltose syrup, and at least one other polyol; and

137. at least one sweet taste improving additive, reconstituted glucose syrup, and at least one other polyol.

Other combinations of sweet taste improving compositions in accordance with 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 isotregalose;

27. at least one polyol and neotregalose;

28. at least one polyol and palatinose;

29. at least one polyol and galactose;

30. at least one polyol and beet oligosaccharides;

31. at least one polyol and isomaltito-oligosaccharides;

32. at least one polyol and isomaltitose;

33. at least one polyol and isomaltitotriosis;

34. at least one polyol and panose;

35. at least one polyol and xyl-oligosaccharides;

36. at least one polyol and xylotriosis;

37. at least one polyol and xylobiosis;

38. at least one polyol and gentio-oligosaccharides;

39. at least one polyol and gentiobiosis;

40. at least one polyol and gentiotriosis;

41. at least one polyol and gentiotetraose;

42. at least one polyol and sorbose;

43. at least one polyol and niger-oligosaccharides;

44. at least one polyol and palatinose oligosaccharides;

45. at least one polyol and fucose;

46. at least one polyol and fructooligosaccharides;

47. at least one polyol and kestosis;

48. at least one polyol and nystosis;

49. at least one polyol and maltotetraol;

50. at least one polyol and maltotriol;

51. at least one polyol and malto-oligosaccharides;

52. at least one polyol and maltotriose;

53. at least one polyol and maltotetraose;

54. at least one polyol and maltopentaose;

55. at least one polyol and maltohexaose;

56. at least one polyol and maltoheptaose;

57. at least one polyol and lactulose;

58. at least one polyol and melibiosis;

59. at least one polyol and raffinose;

60. at least one polyol and rhamnose;

61. at least one polyol and ribose;

62. at least one polyol and isomerized liquid sugars;

63. at least one polyol and high fructose corn syrup (eg, HFCS55, HFCS42 or HFCS90) or starch syrup;

64. at least one polyol and sugar binders;

65. at least one polyol and soy oligosaccharides;

66. at least one polyol and glucose syrup;

67. at least one polyol, tagatose, and at least one other carbohydrate;

68. at least one polyol, trehalose, and at least one other carbohydrate;

69. at least one polyol, galactose, and at least one other carbohydrate;

70. at least one polyol, rhamnose, and at least one other carbohydrate;

71. at least one polyol, dextrin and at least one other carbohydrate;

72. at least one polyol, cyclodextrin, and at least one other carbohydrate;

73. at least one polyol, β-cyclodextrin and at least one other carbohydrate;

74. at least one polyol, maltodextrin, and at least one other carbohydrate;

75. at least one polyol, dextran, and at least one other carbohydrate;

76. at least one polyol, sucrose, and at least one other carbohydrate;

77. at least one polyol, glucose, and at least one other carbohydrate;

78. at least one polyol, fructose, and at least one other carbohydrate;

79. at least one polyol, threose, and at least one other carbohydrate;

80. at least one polyol, arabinose, and at least one other carbohydrate;

81. at least one polyol, xylose, and at least one other carbohydrate;

82. at least one polyol, lyxose, and at least one other carbohydrate;

83. at least one polyol, allose and at least one other carbohydrate;

84. at least one polyol, altrose, and at least one other carbohydrate;

85. at least one polyol, mannose, and at least one other carbohydrate;

86. at least one polyol, idosa, and at least one other carbohydrate;

87. at least one polyol, talose, and at least one other carbohydrate;

88. at least one polyol, lactose, and at least one other carbohydrate;

89. at least one polyol, maltose, and at least one other carbohydrate;

90. at least one polyol, invert sugar, and at least one other carbohydrate;

91. at least one polyol, trehalose and at least one other carbohydrate;

92. at least one polyol, isotregalose, and at least one other carbohydrate;

93. at least one polyol, neotregalose, and at least one other carbohydrate;

94. at least one polyol, palatinose and at least one other carbohydrate;

95. at least one polyol, galactose, and at least one other carbohydrate;

96. at least one polyol, beet oligosaccharides and at least one other carbohydrate;

97. at least one polyol, isomaltito-oligosaccharides and at least one other carbohydrate;

98. at least one polyol, isomaltitose, and at least one other carbohydrate;

99. at least one polyol, isomaltitotriosis, and at least one other carbohydrate;

100. at least one polyol, panose and at least one other carbohydrate;

101. at least one polyol, xylo-oligosaccharides and at least one other carbohydrate;

102. at least one polyol, xylotriose, and at least one other carbohydrate;

103. at least one polyol, xylobiosis and at least one other carbohydrate;

104. at least one polyol, gentio-oligosaccharides and at least one other carbohydrate;

105. at least one polyol, gentiobiosis and at least one other carbohydrate;

106. at least one polyol, gentiotriosis and at least one other carbohydrate;

107. at least one polyol, gentiotetraose and at least one other carbohydrate;

108. at least one polyol, sorbose, and at least one other carbohydrate;

109. at least one polyol, niger-oligosaccharides and at least one other carbohydrate;

110. at least one polyol, palatinose oligosaccharides and at least one other carbohydrate;

111. at least one polyol, fucose, and at least one other carbohydrate;

112. at least one polyol, fructooligosaccharides, and at least one other carbohydrate;

113. at least one polyol, kestose, and at least one other carbohydrate;

114. at least one polyol, nystosis, and at least one other carbohydrate;

115. at least one polyol, maltotetraol, and at least one other carbohydrate;

116. at least one polyol, maltotriol, and at least one other carbohydrate;

117. at least one polyol, malto-oligosaccharides, and at least one other carbohydrate;

118. at least one polyol, maltotriose, and at least one other carbohydrate;

119. at least one polyol, maltotetraose, and at least one other carbohydrate;

120. at least one polyol, maltopentaose, and at least one other carbohydrate;

121. at least one polyol, maltohexaose, and at least one other carbohydrate;

122. at least one polyol, maltoheptose, and at least one other carbohydrate;

123. at least one polyol, lactulose and at least one other carbohydrate;

124. at least one polyol, melibiosis, and at least one other carbohydrate;

125. at least one polyol, raffinose and at least one other carbohydrate;

126. at least one polyol, rhamnose, and at least one other carbohydrate;

127. at least one polyol, ribose, and at least one other carbohydrate;

128. at least one polyol, isomerized liquid sugars, and at least one other carbohydrate;

129. at least one polyol, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup and at least one other carbohydrate;

130. at least one polyol, sugar binders, and at least one other carbohydrate;

131. at least one polyol, soy oligosaccharides and at least one other carbohydrate;

132. at least one polyol, glucose syrup, and at least one other carbohydrate;

133. at least one carbohydrate and erythritol;

134. at least one carbohydrate and maltitol;

135. at least one carbohydrate and mannitol;

136. at least one carbohydrate and sorbitol;

137. at least one carbohydrate and lactitol;

138. at least one carbohydrate and xylitol;

139. at least one carbohydrate and isomalt;

140. at least one carbohydrate and propylene glycol;

141. at least one carbohydrate and glycerin;

142. at least one carbohydrate and palatinose;

143. at least one carbohydrate and reduced isomaltito-oligosaccharides;

144. at least one carbohydrate and reduced xylo-oligosaccharides;

145. at least one carbohydrate and reduced gentio-oligosaccharides;

146. at least one carbohydrate and reduced maltose syrup;

147. at least one carbohydrate and reduced glucose syrup;

148. at least one carbohydrate, erythritol, and at least one other polyol;

149. at least one carbohydrate, maltitol, and at least one other polyol;

150. at least one carbohydrate, mannitol, and at least one other polyol;

151. at least one carbohydrate, sorbitol, and at least one other polyol;

152. at least one carbohydrate, lactitol, and at least one other polyol;

153. at least one carbohydrate, xylitol, and at least one other polyol;

154. at least one carbohydrate, isomalt, and at least one other polyol;

155. at least one carbohydrate, propylene glycol, and at least one other polyol;

156. at least one carbohydrate, glycerin, and at least one other polyol;

157. at least one carbohydrate, palatinose, and at least one other polyol;

158. at least one carbohydrate, reduced isomaltito-oligosaccharides, and at least one other polyol;

159. at least one carbohydrate, reduced xylo-oligosaccharides, and at least one other polyol;

160. at least one carbohydrate, reduced gentio-oligosaccharides, and at least one other polyol;

161. at least one carbohydrate, reduced maltose syrup, and at least one other polyol and

162. at least one carbohydrate, reduced glucose syrup, and at least one other polyol.

Other combinations of sweet taste improving compositions in accordance with 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 flavoring 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 hydrolyzate;

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 hydrolyzate or a mixture of low molecular weight amino acids;

15. at least one carbohydrate and at least one emulsifier;

16. at least one carbohydrate and at least one inorganic salt;

17. at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;

18. at least one carbohydrate, at least one polyamino acid, and at least one other sweet taste improving additive;

19. at least one carbohydrate, at least one sugar acid, and at least one other sweet taste improving additive;

20. at least one carbohydrate, at least one nucleotide and at least one other sweet taste improving additive;

21. at least one carbohydrate, at least one organic acid, and at least one other sweet taste improving additive;

22. at least one carbohydrate, at least one inorganic acid, and at least one other sweet taste improving additive;

23. at least one carbohydrate, at least one bitter compound, and at least one other sweet taste improving additive;

24. at least one carbohydrate, at least one flavoring or flavoring ingredient, and at least one other sweet taste improving additive;

25. at least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;

26. at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

27. at least one carbohydrate, at least one surfactant, and at least one other sweet taste improving additive;

28. at least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;

29. at least one carbohydrate, at least one alcohol, and at least one other sweet taste improving additive;

30. at least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31. at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

32. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

33. 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;

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, and at least one inorganic acid;

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, and at least one bitter mix;

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 and at least one polymer;

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 and at least one protein or protein hydrolyzate;

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 hydrolyzate, and at least one surfactant;

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 hydrolyzate, at least one surfactant and at least one flavonoid;

40. 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 hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

41. at least one carbohydrate, at least one amino acid, and at least one sugar acid;

42. at least one carbohydrate, at least one amino acid, and at least one nucleotide;

43. at least one carbohydrate, at least one amino acid, and at least one organic acid;

44. at least one carbohydrate, at least one amino acid, and at least one inorganic acid;

45. at least one carbohydrate, at least one amino acid, and at least one bitter compound;

46. at least one carbohydrate, at least one amino acid, and at least one polymer;

47. at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48. at least one carbohydrate, at least one amino acid, and at least one surfactant;

49. at least one carbohydrate, at least one amino acid, and at least one flavonoid;

50. at least one carbohydrate, at least one amino acid, and at least one alcohol;

51. at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52. at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53. at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54. at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55. at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56. at least one carbohydrate, at least one polyamino acid, and at least one polymer;

57. at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58. at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59. at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60. at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61. at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62. at least one carbohydrate, at least one sugar acid, and at least one organic acid;

63. at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64. at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65. at least one carbohydrate, at least one sugar acid, and at least one polymer;

66. at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67. at least one carbohydrate, at least one sugar acid, and at least one surfactant;

68. at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69. at least one carbohydrate, at least one sugar acid, and at least one alcohol;

70. at least one carbohydrate, at least one nucleotide and at least one organic acid;

71. at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72. at least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73. at least one carbohydrate, at least one nucleotide, and at least one polymer;

74. at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75. at least one carbohydrate, at least one nucleotide and at least one surfactant;

76. at least one carbohydrate, at least one nucleotide and at least one flavonoid;

77. at least one carbohydrate, at least one nucleotide, and at least one alcohol;

78. at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79. at least one carbohydrate, at least one organic acid, and at least one bitter compound;

80. at least one carbohydrate, at least one organic acid, and at least one polymer;

81. at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82. at least one carbohydrate, at least one organic acid, and at least one surfactant;

83. at least one carbohydrate, at least one organic acid, and at least one flavonoid;

84. at least one carbohydrate, at least one organic acid, and at least one alcohol;

85. at least one carbohydrate, at least one inorganic acid, and at least one bitter compound;

86. at least one carbohydrate, at least one inorganic acid, and at least one polymer;

87. at least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolyzate;

88. at least one carbohydrate, at least one inorganic acid, and at least one surfactant;

89. at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

90. at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91. at least one carbohydrate, at least one bitter compound, and at least one polymer;

92. at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93. at least one carbohydrate, at least one bitter compound, and at least one surfactant;

94. at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95. at least one carbohydrate, at least one bitter compound, and at least one alcohol;

96. at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97. at least one carbohydrate, at least one polymer, and at least one surfactant;

98. at least one carbohydrate, at least one polymer, and at least one flavonoid;

99. at least one carbohydrate, at least one polymer, and at least one alcohol;

100. at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101. at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102. at least one carbohydrate, at least one surfactant, and at least one flavonoid;

103. at least one carbohydrate, at least one surfactant, and at least one alcohol;

104. at least one carbohydrate, at least one flavonoid, and at least one alcohol;

105. at least one sweet taste improving additive and D-tagatose;

106. at least one sweet taste improving additive and trehalose;

107. at least one sweet taste improving additive and D-galactose;

108. at least one sweet taste improving additive and rhamnose;

109. at least one sweet taste improving additive and dextrin;

110. at least one sweet taste improving additive and cyclodextrin;

111. at least one sweet taste improving additive and β-cyclodextrin;

112. at least one sweet taste improving additive and maltodextrin;

113. at least one sweet taste improving additive and dextran;

114. at least one sweet taste improving additive and sucrose;

115. at least one sweet taste improving additive and glucose;

116. at least one sweet taste improving additive and fructose;

117. at least one sweet taste improving additive and threose;

118. at least one sweet taste improving additive and arabinose;

119. at least one sweet taste improving additive and xylose;

120. at least one sweet taste improving additive and lyxose;

121. at least one sweet taste improving additive and allose;

122. at least one sweet taste improving additive and altrose;

123. at least one sweet taste improving additive and mannose;

124. at least one sweet taste improving additive and idoz;

125. at least one sweet taste improving additive and talose;

126. at least one sweet taste improving additive and lactose;

127. at least one sweet taste improving additive and maltose;

128. at least one sweet taste improving additive and invert sugar;

129. at least one sweet taste improving additive and trehalose;

130. at least one sweet taste improving additive and isotrehalose;

131. at least one sweet taste improving additive and non-regalose;

132. at least one sweet taste improving additive and palatinose;

133. at least one sweet taste improving additive and galactose;

134. at least one sweet taste improving additive and beet oligosaccharides;

135. at least one sweet taste improving additive and isomaltito-oligosaccharides;

136. at least one sweet taste improving additive and isomaltitose;

137. at least one sweet taste improving additive and isomaltitotriosis;

138. at least one sweet taste improving additive and panose;

139. at least one sweet taste improving additive and xylo-oligosaccharides;

140. at least one sweet taste improving additive and xylotriose;

141. at least one sweet taste improving additive and xylobiose;

142. at least one sweet taste improving additive and gentio-oligosaccharides;

143. at least one sweet taste improving additive and gentiobiosis;

144. at least one sweet taste improving additive and gentiotriose;

145. at least one sweet taste improving additive and gentiotetraose;

146. at least one sweet taste improving additive and sorbose;

147. at least one sweet taste improving additive and niger-oligosaccharides;

148. at least one sweet taste improving additive and palatinose oligosaccharides;

149. at least one sweet taste improving additive and fucose;

150. at least one sweet taste improving additive and fructooligosaccharides;

151. at least one sweet taste improving additive and kestose;

152. at least one sweet taste improving additive and nystosis;

153. at least one sweet taste improving additive and maltotetraol;

154. at least one sweet taste improving additive and maltotriol;

155. at least one sweet taste improving additive and malto-oligosaccharides;

156. at least one sweet taste improving additive and maltotriose;

157. at least one sweet taste improving additive and maltotetraose;

158. at least one sweet taste improving additive and maltopentaose;

159. at least one sweet taste improving additive and maltohexaose;

160. at least one sweet taste improving additive and maltoheptaose;

161. at least one sweet taste improving additive and lactulose;

162. at least one sweet taste improving additive and melibiosis;

163. at least one sweet taste improving additive and raffinose;

164. at least one sweet taste improving additive and rhamnose;

165. at least one sweet taste improving additive and ribose;

166. at least one sweet taste improving additive and isomerized liquid sugars;

167. at least one sweet taste improving additive and high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup;

168. at least one sweet taste improving additive and sugar binders;

169. at least one sweet taste improving additive and soy oligosaccharides;

170. at least one sweet taste improving additive and glucose syrup;

171. at least one sweet taste improving additive, D-tagatose, and at least one other carbohydrate;

172. at least one sweet taste improving additive, trehalose and at least one other carbohydrate;

173. at least one sweet taste improving additive, D-galactose, and at least one other carbohydrate;

174. at least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

175. at least one sweet taste improving additive, dextrin and at least one other carbohydrate;

176. at least one sweet taste improving additive, cyclodextrin, and at least one other carbohydrate;

177. at least one sweet taste improving additive, β-cyclodextrin and at least one other carbohydrate;

178. at least one sweet taste improving additive, maltodextrin and at least one other carbohydrate;

179. at least one sweet taste improving additive, dextran and at least one other carbohydrate;

180. at least one sweet taste improving additive, sucrose, and at least one other carbohydrate;

181. at least one sweet taste improving additive, glucose, and at least one other carbohydrate;

182. at least one sweet taste improving additive, fructose, and at least one other carbohydrate;

183. at least one sweet taste improving additive, threose, and at least one other carbohydrate;

184. at least one sweet taste improving additive, arabinose, and at least one other carbohydrate;

185. at least one sweet taste improving additive, xylose, and at least one other carbohydrate;

186. at least one sweet taste improving additive, lyxose, and at least one other carbohydrate;

187. at least one sweet taste improving additive, allose, and at least one other carbohydrate;

188. at least one sweet taste, altrose, and at least one other carbohydrate supplement;

189. at least one sweet taste improving additive, mannose, and at least one other carbohydrate;

190. at least one sweet taste improving additive, idosa, and at least one other carbohydrate;

191. at least one sweet taste improving additive, talose, and at least one other carbohydrate;

192. at least one sweet taste improving additive, lactose, and at least one other carbohydrate;

193. at least one sweet taste improving additive, maltose, and at least one other carbohydrate;

194. at least one sweet taste improving additive, invert sugar, and at least one other carbohydrate;

195. at least one sweet taste improving additive, trehalose and at least one other carbohydrate;

196. at least one sweet taste improving additive, isotregalose, and at least one other carbohydrate;

197. at least one sweet taste improving additive, neotregalose, and at least one other carbohydrate;

198. at least one sweet taste improving palatinose and at least one other carbohydrate;

199. at least one sweet taste improving additive, galactose, and at least one other carbohydrate;

200. at least one sweet taste improving additive, beet oligosaccharides and at least one other carbohydrate;

201. at least one sweet taste improving additive, isomaltito-oligosaccharides and at least one other carbohydrate;

202. at least one sweet taste improving additive, isomaltitose, and at least one other carbohydrate;

203. at least one sweet taste improving additive, isomaltitotriose, and at least one other carbohydrate;

204. at least one sweet taste improving additive, panose, and at least one other carbohydrate;

205. at least one sweet taste improving additive, xylo-oligosaccharides and at least one other carbohydrate;

206. at least one sweet taste improving additive, xylotriose, and at least one other carbohydrate;

207. at least one sweet taste improving additive, xylobiose, and at least one other carbohydrate;

208. at least one sweet taste improving additive, gentio-oligosaccharides and at least one other carbohydrate;

209. at least one sweet taste improving additive, gentiobiose, and at least one other carbohydrate;

210. at least one sweet taste improving additive, gentiotriose, and at least one other carbohydrate;

211. at least one sweet taste improving additive, gentiotetraose, and at least one other carbohydrate;

212. at least one sweet taste improving additive, sorbose, and at least one other carbohydrate;

213. at least one sweet taste improving additive, niger-oligosaccharides and at least one other carbohydrate;

214. at least one sweet taste improving additive, palatinose oligosaccharides and at least one other carbohydrate;

215. at least one sweet taste improving additive, fucose, and at least one other carbohydrate;

216. at least one sweet taste improving additive, fructooligosaccharides, and at least one other carbohydrate;

217. at least one sweet taste improving additive, kestose, and at least one other carbohydrate;

218. at least one sweet taste improving additive, nystose, and at least one other carbohydrate;

219. at least one sweet taste improving additive, maltotetraol, and at least one other carbohydrate;

220. at least one sweet taste improving additive, maltotriol and at least one other carbohydrate;

221. at least one sweet taste improving additive, malto-oligosaccharides, and at least one other carbohydrate;

222. at least one sweet taste improving additive, maltotriose, and at least one other carbohydrate;

223. at least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate;

224. at least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate;

225. at least one sweet taste improving additive, maltohexaose, and at least one other carbohydrate;

226. at least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate;

227. at least one sweet taste improving additive, lactulose, and at least one other carbohydrate;

228. at least one sweet taste improving additive, melibiosis, and at least one other carbohydrate;

229. at least one sweet taste improving additive, raffinose, and at least one other carbohydrate;

230. at least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

231. at least one sweet taste improving additive, ribose, and at least one other carbohydrate;

232. at least one sweet taste improving additive, isomerized liquid sugars, and at least one other carbohydrate;

233. 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;

234. at least one sweet taste improving additive, sugar binders, and at least one other carbohydrate;

235. at least one sweet taste improving additive, soy oligosaccharides and at least one other carbohydrate; and

236. at least one sweet taste improving additive, glucose syrup, and at least one other carbohydrate.

In another embodiment, the dairy composition comprises at least one natural and / or synthetic intensive sweetener and a dairy product in combination with many sweet taste improving additives, preferably with three or more than three sweet taste improving additives, and even more preferably four or more than four sweet taste improving additives, where each sweet taste improving additive is present in such a quantity that none of the sweet taste improving additives gives a significant unpleasant wow taste sweetener composition. In other words, the amounts of sweet taste improving additives in the sweetener composition are balanced so that none of the sweet taste improving additives gives a significant unpleasant taste to the sweetener composition.

According to a specific embodiment of the invention, the sweetener composition provided herein comprises at least one sweet taste improving composition in the sweetener composition in an amount effective to give the osmolarity sweetener composition at least 10 mOsmol / L for an aqueous solution of the sweetener composition, wherein at least at least one natural and / or synthetic intense sweetener is present in an aqueous solution in an amount sufficient to give maximum sweetness intensity and equivalent to that of 10 wt.% aqueous solution of sucrose. As used here, "mOsmol / L" refers to milliOsmol / liter. According to another embodiment, the sweetener composition comprises at least one sweet taste improving composition in an amount effective to impart an osmolarity sweetener composition of 10 to 500 mOsmol / l, preferably 25 to 500 mOsmol / l, more preferably 100 to 500 mOsmol / l, more preferably from 200 to 500 mOsmol / l and even more preferably from 300 to 500 mOsmol / l for an aqueous solution of a sweetener composition, where at least one natural and / or synthetic intense sweetener is present in an aqueous solution in an amount sufficient to give a maximum intensity of sweetness equivalent to that of a 10 wt.% aqueous solution of sucrose. Where a plurality of sweet taste improving compositions are combined with at least one natural and / or synthetic intense sweetener, the osmolarity imparted is such for the total combination of a plurality of sweet taste improving compositions.

Osmolarity refers to the measure of osmol of a solute per liter of solution, where osmol is equal to the number of moles of osmolar active particles in an ideal solution (for example, a mole of glucose is equal to one osmol), where a mole of sodium chloride is equal to two osmol (one mole of sodium and one mole of chloride). Thus, in order to improve the taste quality of the sweetener composition, the osmotically active compounds or compounds that impart osmolarity should not introduce a significant unpleasant taste in the composition.

In one embodiment, suitable sweet taste improving carbohydrate additives for the present invention have a molecular weight of less than or equal to 500, and preferably have a molecular weight of from 50 to 500. In specific embodiments, suitable carbohydrates with a molecular weight of less than or equal to 500 include, but not limited to sucrose, fructose, glucose, maltose, lactose, mannose, galactose, and tagatose. Generally, in accordance with desirable embodiments of this invention, the carbohydrate additive, improves the sweet taste is present in sweetener compositions in an amount from about 1000 to about 100000 mn ^-1 (ppm) (Throughout this specification the term mn ^-1 (or ppm) is parts per million by weight or volume, for example 500 ppm means 500 mg per liter). In accordance with other desirable embodiments of the present invention, a sweet taste improving carbohydrate additive is present in the sweetened compositions in an amount of from about 2500 to about 10000 ppm. In another embodiment, suitable sweet taste improving carbohydrate additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, a sweet taste carbohydrate supplement with a molecular weight of a range of from about 50 to about 500.

In one embodiment, suitable sweet taste improving polyol as one additives have a molecular weight of less than or equal to 500, and preferably have a molecular weight of 76 to 500. In specific embodiments, suitable sweet taste improving polyol as one additives, with a molecular weight of less than or equal to 500 include, but not limited to them, erythritol, glycerin and propylene glycol. Typically, in accordance with the desired embodiments of the present invention, the sweet taste improving polyol additive is present in the sweetener compositions in an amount of from about 100 ppm to about 80,000 ppm. In accordance with other desirable embodiments of the present invention, the sweet taste improving polyol additive is present in the sweetened compositions in an amount of from about 400 to about 80,000 ppm. In an additional embodiment, sweet taste improving polyol as one additives to impart osmolarity in the range from about 10 mOsmol / l to about 500 mOsmol / l from the sweetened composition include, but are not limited to, sweet taste improving polyol as one additives with a molecular weight in the range from about 76 to about 500.

In accordance with yet other desirable embodiments of the present invention, the sweet taste improving polyol additive is present in the sweetener compositions in an amount of from about 400 to about 80,000 ppm of the total sweetener composition, more specifically from about 5,000 to about 40,000 ppm, and even more specifically from about 10,000 to approximately 35,000 ppm. Preferably, at least one natural and / or synthetic intensive sweetener and at least one sweet taste improving polyol additive are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively; more specifically from about 1:20 to about 1: 600; even more specifically from about 1:50 to about 1: 300; and even more specifically from about 1:75 to about 1: 150.

Typically, in accordance with another embodiment of the present invention, the sweet taste improving alcohol supplement is present in the sweetener compositions in an amount of from about 625 to about 10,000 ppm. In another embodiment, suitable sweet taste improving alcohol additives to impart an osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / l of the sweetened composition include, but are not limited to, sweet taste improving alcohol additives with a molecular weight in the range of about 46 to about 500. A non-limiting example of a sweet taste improving alcohol supplement with a molecular weight in the range of from about 46 to about 500 includes ethanol.

In one embodiment, suitable sweet taste enhancing amino acid additives have a molecular weight of less than or equal to 250, and preferably have a molecular weight of 75 to 250. In specific embodiments, suitable sweet taste improving amino acid additives of a molecular weight of less than or equal to 250 include, but are not limited to them are glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine. Preferred sweet taste enhancing amino acid additives include those that have a sweet taste at high concentrations, but are desirably present in embodiments of the invention in amounts below or above the threshold for determining their sweet taste. Even more preferred are mixtures of sweet taste improving amino acid additives in amounts below or above the threshold for determining their sweet taste. Typically, in accordance with the desired embodiments of the present invention, the sweet taste-improving amino acid additive is present in the sweetener compositions in an amount of from about 100 ppm to about 25000 ppm, more specifically from about 1000 to about 10,000 ppm, and even more specifically from about 2500 to about 5000 ppm . In accordance with other desirable embodiments of the present invention, the sweet taste improving amino acid supplement is present in the sweetened compositions in an amount of from about 250 ppm to about 7500 ppm. In a further embodiment, suitable sweet taste improving amino acid additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / l of the sweetened composition include, but are not limited to, sweet taste improving amino acid additives in the range of about 75 to about 250.

Generally, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving amino acid salt additive is present in the sweetener compositions in an amount of from about 25 to about 10,000 ppm, more specifically from about 1000 to about 7,500 ppm, and even more specifically from about 2,500 to approximately 5000 ppm. In another embodiment, suitable sweet taste improving amino acid salt additives to impart an osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, sweet taste improving amino acid salt additives with a molecular weight in the range of about 75 to about 300. Non-limiting examples of sweet taste enhancing additives are amino acid salts with a molecular weight in the range of from about 75 to about 300 include glycine, alanine, serine, theanine, and threo salts Nina.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving additive for protein or protein hydrolyzate is present in the sweetener compositions in an amount of from about 200 to about 50,000 ppm. In another embodiment, suitable sweet taste enhancing additives of a protein or protein hydrolyzate to impart an osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / l of a sweetened composition include, but are not limited to, sweet taste improving protein or protein hydrolyzate additives with a molecular weight in the range of from about 75 to about 300. Non-limiting examples of sweet taste enhancing protein or protein hydrolyzate additives with a molecular weight in the range of from about 75 to about 300 include b LCI or protein hydrolysates containing glycine, alanine, serine and threonine.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving inorganic acid additive is present in the sweetener compositions in an amount of from about 25 to about 5000 ppm. In another embodiment, suitable sweet taste improving inorganic acid additives to impart an osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, phosphoric acid, HCI and H ₂ SO ₄ and any other additives inorganic acids that are safe for human or animal consumption when used in a generally accepted framework. In a further embodiment, suitable sweet taste improving inorganic acid additives to impart an osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, sweet taste improving inorganic acid additives with a molecular weight range of from about 36 to about 98.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving inorganic acid additive is present in the sweetener compositions in an amount of from about 25 to about 5000 ppm. In another embodiment, suitable sweet taste improving inorganic acid salt additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, inorganic acid salts, for example, sodium, potassium, calcium and magnesium phosphoric acid salts and any other alkali or alkaline earth metal salts of other inorganic acids (e.g. sodium bisulfate) that are safe for human or animal consumption when used research in the generally accepted framework. In an additional embodiment, suitable sweet taste improving inorganic acid salt additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, sweet taste improving inorganic acid salt additives with a molecular weight range of about 58 to about 120.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving organic acid supplement is present in the sweetener compositions in an amount of from about 10 to about 5000 ppm. In another embodiment, suitable sweet taste improving organic acid additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, creatine, citric acid, malic acid, succinic acid, hydroxycitric acid , tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid and any other sweet taste enhancing organic acid additives that are safe for human or female consumption in case of use in the generally accepted framework. In one embodiment, the sweet taste improving organic acid supplement comprises a molecular weight range of from about 60 to about 208.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving organic acid salt additive is present in the sweetener compositions in an amount of from about 20 to about 10,000 ppm. In another embodiment, suitable sweet taste improving organic acid salt additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOmol / L of the sweetened composition include, but are not limited to, sweet taste improving organic acid additives such as sodium, potassium, calcium, magnesium and other salts of alkali or alkaline earth metals of citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid, g hydroxycitric acid, succinic acid and salts of any other sweet taste improving organic acid additives that are safe for human or animal consumption when used in a generally accepted framework. In one embodiment, the sweet taste improving additive of the organic acid salt comprises a molecular weight range of from about 140 to about 208.

Typically, in accordance with yet another embodiment of the invention, a suitable sweet taste improving additive of an organic base salt is present in the sweetener compositions in an amount of from about 10 to about 5000 ppm. In another embodiment, suitable sweet taste improving organic base salt additives for imparting osmolarity in the range of about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, organic base salts with inorganic and organic acids, such as salts glucosamine, choline salts and guanidine salts.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving astringent additive is present in the sweetener compositions in an amount of from about 25 to about 1000 ppm. In another embodiment, suitable sweet taste enhancing astringents to impart an osmolarity in the range of about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, tannic acid, tea polyphenols, catechins, aluminum sulfate, AlNa (SO ₄ ) ₂ , AlK (SO ₄ ) ₂ and other forms of alum.

Typically, in accordance with yet another embodiment of the invention, a suitable sweet taste enhancing nucleotide additive is present in the sweetener compositions in an amount of from about 5 to about 1000 ppm. In another embodiment, suitable sweet taste enhancing nucleotide additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, adenosine monophosphate.

Typically, in accordance with yet another embodiment of the invention, a suitable sweet taste improving polyamino acid additive is present in the sweetener compositions in an amount of from about 30 to about 2000 ppm. In another embodiment, suitable sweet taste enhancing polyamino acid additives to impart an osmolarity in the range of about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, poly-L-lysine (e.g., poly-L-α- lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine) and poly-L-arginine.

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste improving polymer additive is present in the sweetener compositions in an amount of from about 30 to about 2000 ppm. In another embodiment, suitable sweet taste enhancing polymer additives for imparting osmolarity in the range of about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, chitosan, sodium hexametaphosphate and its salts, pectin, hydrocolloids such as Senegalese Arabian gum, propylene glycol, polyethylene glycol and poly (ethylene glycol methyl ether).

Typically, in accordance with yet another embodiment of the present invention, a suitable sweet taste enhancing surfactant additive is present in the sweetener compositions in an amount of from about 1 to about 5000 ppm. In another embodiment, suitable sweet taste improving surfactant additives for imparting osmolarity in the range of from about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, polysorbates, choline chloride, sodium taurocholate, lecithins, sucrose oleates, sucrose stearate esters, sucrose palmitate esters and sucrose laurate esters.

Typically, in accordance with yet another embodiment of the invention, a suitable sweet taste enhancing flavonoid additive is present in the sweetener compositions in an amount of from about 0.1 to about 1000 ppm. In another embodiment, suitable sweet taste enhancing flavonoid additives for imparting osmolarity in the range of about 10 mOsmol / L to about 500 mOsmol / L of the sweetened composition include, but are not limited to, naringin, catechins, rutins, neohesperidin and neohesperidin dihydrochalcon.

In a preferred embodiment, non-limiting examples of sweet taste improving compositions, enhancing the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include sweet taste improving carbohydrates, sweet taste improving alcohol additives, sweet taste improving polyol sweetening additives taste amino acid additives that improve the sweet taste of salt additives amino acids that improve the sweet taste of inorganic acid salt additives that improve weak cue taste improving polymer additives, and sweet taste protein or protein hydrolyzate additives.

In another embodiment, suitable sweet taste enhancing carbohydrate additives to improve the osmotic taste of the natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sweet taste improving carbohydrate additives with a molecular weight in the range of from about 50 to about 500 Non-limiting examples of sweet taste improving carbohydrate additives with a molecular weight in the range of from about 50 to about 500 include sucrose, fructose, glucose, maltose, lactose, mannose, galactose, ribose, rhamnose, trehalose, HFCS and tagatose.

In another embodiment, suitable sweet taste improving polyol as one additives to improve the osmotic taste of the natural and / or synthetic intense sweetener, so that it is more sugar-like include, but are not limited to, sweet taste improving polyol as one additives with a molecular weight in the range from about 76 to about 500 Non-limiting examples of sweet taste improving polyol additives with a molecular weight in the range of from about 76 to about 500 include erythritol, glycerin, and propylene glycol. In a further embodiment, other suitable sweet taste improving polyol additives include sugar alcohols.

In another embodiment, suitable sweet taste improving alcohol additives to improve the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sweet taste improving alcohol additives with a molecular weight in the range of from about 46 to about 500 A non-limiting example of a sweet taste improving alcohol supplement with a molecular weight in the range of from about 46 to about 500 includes ethanol.

In another embodiment, suitable sweet taste enhancing amino acid additives to improve the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sweet taste improving amino acid additives with a molecular weight in the range of from about 75 to about 250 Non-limiting examples of sweet taste improving amino acid additives with a molecular weight in the range of from about 75 to about 250 include glycine, alanine, serine, leucine, valine, isolates qing, proline, hydroxyproline, glutamine, theanine and threonine.

In another embodiment, suitable sweet taste enhancing amino acid salt additives to improve the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sweet taste improving amino acid salt additives with a molecular weight in the range of from about 75 to about 300. Non-limiting examples of sweet taste improving additives, amino acid salts with a molecular weight in the range of from about 75 to about 300 include glycine, alanine, serine, leitz salts ina, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine.

In another embodiment, suitable sweet taste enhancing additives of a protein or protein hydrolyzate to improve the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sweet taste enhancing additives of a protein or protein hydrolyzate with a molecular weight in the range from about 75 to about 300. Non-limiting examples of sweet taste enhancing protein or protein hydrolyzate additives with a molecular weight in the range of from about 75 to about 300 include proteins or protein hydrolysates containing glycine, alanine, serine, leucine, valine, isoleucine, proline and threonine.

In another embodiment, suitable sweet taste improving inorganic acid salt additives to improve the osmotic taste of the natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, sodium chloride, potassium chloride, magnesium chloride, KH ₂ PO ₄ and NaH ₂ PO ₄ . Suitable sweet taste improving inorganic acid salt additives for improving the osmotic taste may include a molecular weight of from about 58 to about 120.

In another embodiment, suitable sweet taste enhancing bitter additives to improve the osmotic taste of a natural and / or synthetic intense sweetener so that it is more sugar-like include, but are not limited to, caffeine, quinine, urea, cassia, tannic acid, and naringin.

IV. Dairy compositions

In one embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving nucleotide supplement selected from 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, adenosine, zintrifosfata, uratsiltrifosfata, their nucleosides, nucleic acids, their bases or their salts.

In one embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving carbohydrate supplement selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g., α β-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose , altrose, mannose, idose, lactose, maltose, inverted sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psychosis, turanose, cellobylose, amylose, amylose, amylose, amylose, amylose, amylose, amylose, amylose, amylose, glucuronic acid, gluconic acid, gluconolactone, abecose, galactosamine, beet oligosaccharides, isomaltito-oligosaccharides (isomaltitoses, isomaltitotrioses, panoses and the like), xylo-oligosaccharides (xylotrioses, etc.) gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotetraose, maltotigoltotolari, maltotriol , maltoheptose, and the like), lactulose, melibiosis, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (e.g. HFCS55, HFCS42 or HFCS90), bound uyuschih sugars, soybean oligosaccharides, or glucose syrup.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving polyol supplement selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol , isomaltite, propylene glycol, glycerol (glycerol), traitol, galactite, palatinose, reduced isomaltito-oligosaccharides, reduced xylo-oligosaccharides, restored gentio-oligosaccharides, restored nnogo maltose syrup, or reduced glucose syrup.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving amino acid supplement selected from 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 and gamma isomers), lutamina, hydroxyproline, taurine, norvaline, sarcosine, or salts thereof.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving polyamino acid additive selected from poly-L-aspartic acid, poly-L-lysine ( for example poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving sugar additive selected from aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic or their salts.

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving organic acid supplement selected from C2-C30 carboxylic acids substituted with C1-C30 carboxylic carboxylic acids acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexylcarbo hydrochloric acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid, frutaric acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving additive of an inorganic acid selected from phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving additive of a bitter compound selected from caffeine, quinine, urea, bitter orange oil, naringin, cassia or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving additive selected from vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut , ginger, viridiflorin, almond, menthol, grape peel extract or grape seed extract. In another specific embodiment, the at least one sweetener enhancing flavoring agent includes a proprietary sweetener selected from Döhler ™ Natural Flavoring Sweetness Enhancer K14323 (Döhler ™, Darmstadt, Germany), Symrise ™ Natural Flavor Mask for Sweeteners 161453 or 164126 (Symrise ™, Holzminden , Germany), Natural Advantage ™ Bitterness Blockers 1, 2, 9 or 10 (Natural Advantage ™, Freehold, New Jersey, USA) or Sucramask ™ (Creative Research Management, Stockton, California, USA)

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving polymer additive selected from chitosan, pectin, pectin, polyuronic, polygalacturonic acid, starch, edible hydrocolloid or its crude extracts (for example, Senegalese arabic gum, Acacia seyal arabic gum, carrageenan), poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L- ornithine and (for example, poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate , sodium polyethylene glycol alginate, sodium hexametaphosphate and their salts or other cationic and anionic polymers.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste enhancing protein hydrolyzate supplement selected from bovine serum albumin (BSA), whey protein (including its fractions or concentrates such as 90% fast whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, with ooy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and / or proteoglycans containing amino acids (e.g. glycine, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine , proline, tyrosine, hydroxyproline or the like).

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving surfactant supplement selected from polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, sodium dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride, hexadecyl trimethylammonium bromide , sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, laurinarginate, sodium stearoyl lactylate, lecithins, sucrose esters, sucrose esters, sucrose palmitates esters, sucrose palate esters or the like.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving additive flavonoid selected from catechins, polyphenols, rutins, neohesperidine, naringin, neohesperidine dihydrochalcone, or the like.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with ethanol.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving additive binder selected from tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), alum, tannic acid and polyphenols (e.g. tea polyphenol).

In another embodiment, a dairy composition is provided comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving additive of an inorganic acid salt selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts hydrochloric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving additive of an organic salt selected from choline chloride, gluconic acid sodium, gluconic acid potassium salt , guanidine HCl, amiloride HCl, glucosamine HCl, monosodium glutamate (MNG), salts of adenosine monophosphate, magnesium gluconate, potassium tartrate and sodium tartrate.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving nucleotide supplement, at least one sweet taste improving carbohydrate supplement, and at least one sweet taste improving amino acid supplement; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; and where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving nucleotide additive and at least one sweet taste improving carbohydrate additive; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn e.g. HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving nucleotide additive and at least one sweet taste improving polyol supplement; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; and where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced k gentio-oligosaccharides, reconstituted maltose syrup or reconstituted glucose syrup.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving nucleotide additive and at least one sweet taste improving amino acid; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; and where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving carbohydrate supplement, at least one sweet taste improving polyol supplement, and at least one sweet taste improving amino acid supplement; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced gentiento -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving polyol supplement; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced gentiento -oligosaccharides, reduced maltose syrup or reduced glucose syrup.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving amino acid supplement; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; and where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving amino acid additive; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced gentiento -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving inorganic salt; where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced gentiento -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving inorganic salt additive; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intense sweetener in combination with at least one sweet taste improving carbohydrate supplement, at least one sweet taste improving amino acid supplement, and at least one sweet taste improving inorganic salt supplement; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltitulose, erythrose, deoxyribose, thulose, gululose , xylulose, ps icoses, turanoses, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomaltitol oligosaccharides, isomilosilithothylo tosyl isothylo-isothyl-isothyl tosyl isothyl-isothyl and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestoses, nystoses and the like maltotetraol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactulose, melibiosis, raffinose, ramnose, ribose, isomerized liquid sugars such as high-fructose corn for example, HFCS55, HFCS42 or HFCS90), sugar binders, soy oligosaccharides or glucose syrup; where at least one amino acid supplement is selected from 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 and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving polyamino acid additive; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomaltitol-oligosaccharides, reduced gentiento -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one polyamino acid additive is selected from poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine and other polymer forms of amino acids or their salts.

In another embodiment, there is provided a dairy composition comprising a dairy product and at least one natural and / or synthetic intensive sweetener in combination with at least one sweet taste improving protein or protein hydrolyzate supplement and at least one sweet taste improving inorganic salt additive; wherein at least one sweet taste improving protein or protein hydrolyzate supplement is selected from bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% fast whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and / or proteoglycans containing amino acids (e.g. icin, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like), collagen (e.g. gelatin), partially hydrolyzed collagen (e.g. hydrolyzed fish collagen) and collagen hydrolysates (e.g., porcine collagen hydrolyzate); and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a dairy composition comprising a dairy product and rebaudioside A in combination with at least one natural and / or synthetic intensive sweetener other than rebaudioside A and at least one sweet taste improving composition.

In another specific embodiment, there is provided a dairy composition comprising a dairy product and rebaudioside A in combination with at least one synthetic intensive sweetener, where at least one synthetic intensive sweetener functions as a sweet taste improving composition. Non-limiting examples of suitable sweet taste improving synthetic sweetener additives include sucralose, potassium acesulfame, aspartame, alitam, saccharin, neohesperidine dihydrochalcon, cyclamate, neotam, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L -α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, their salts and the like.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving polyol supplement. In a specific embodiment, at least one sweet taste improving amino acid additive is present in an amount of from about 100 ppm to about 25,000 ppm of the composition, and at least one sweet taste improving polyol additive is present in an amount of from about 400 ppm to about 80,000 ppm of the composition. In an even more specific embodiment, at least one sweet taste improving amino acid supplement is glycine or alanine, and at least one sweet taste improving polyol additive is erythritol.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotams in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving protein or protein hydrolyzate supplement. In a particular embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25,000 ppm of the composition, and at least one sweet taste improving amino acid supplement is present in an amount of from about 200 ppm to about 50,000 ppm of the composition. In an even more specific embodiment, the at least one sweet taste improving amino acid supplement is glycine or lysine, and the at least one sweet taste improving protein or protein hydrolyzate supplement is a protein, hydrolyzate, or hydrolyzate reaction product of a protein containing glycine, alanine, serine , leucine, valine, isoleucine, proline or threonine.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotams in combination with at least one sweet taste improving protein or protein hydrolyzate supplement and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improving protein or protein hydrolyzate additive is present in an amount of about 200 ppm to about 50,000 ppm of the composition, and at least one sweet taste improving polyol supplement is present in an amount of about 400 to about 80,000 ppm of the composition. In an even more specific embodiment, the at least one sweet taste improving protein or protein hydrolyzate supplement is a protein, hydrolyzate or protein hydrolyzate reaction product comprising glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine, and at least one the sweet taste improving polyol additive is erythritol.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotams in combination with at least one sweet taste improving carbohydrate supplement. In a particular embodiment, at least one sweet taste improving carbohydrate supplement is present in an amount of from about 1000 to about 100,000 ppm of the composition. In an even more specific embodiment, the sweetener composition comprises REBA and glucose, sucrose, HFCS or D-fructose in an amount of from about 10,000 ppm to about 80,000 ppm of the composition.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotams in combination with at least one sweet taste improving polyol as one additive. In a particular embodiment, at least one sweet taste improving polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition. In another specific embodiment, at least one sweet taste improving polyol additive is present in an amount of from about 5,000 to about 60,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with propylene glycol, erythritol, or combinations thereof.

In one embodiment, there is provided a dairy composition comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA) (at least at 50% REBA in a steviol glycoside mixture) in combination with at least one sweet taste improving polyol supplement. Desirably, at least one sweet taste improving polyol supplement comprises erythritol. In a particular embodiment of the sweetener composition, rebaudioside A is present in an amount of from about 100 to about 3000 ppm, and erythritol is present in an amount of from about 400 to about 80,000 ppm of the total sweetener composition. In another embodiment of the sweetener composition, rebaudioside A is present in an amount of from about 100 to about 3000 ppm, and erythritol is present in an amount of from about 5000 to about 40,000 ppm of the total sweetener composition. In yet another embodiment of the sweetener composition, rebaudioside A is present in an amount of from about 100 to about 3,000 ppm, and erythritol is present in an amount of from about 10,000 to about 35,000 ppm of the total sweetener composition. In another specific embodiment of the sweetener composition, rebaudioside A and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively. In yet another specific embodiment of the sweetener composition, rebaudioside A and erythritol are present in the sweetener composition in a ratio of from about 1:20 to about 1: 600, respectively; more specifically from about 1:50 to about 1: 300; and even more specifically, from about 1:75 to about 1: 150.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin or curculin in combination with at least one sweet taste improving synthetic sweetener additive. In a specific embodiment, the dairy composition comprises a dairy product and a sweetener comprising rebaudioside-A (REBA) in combination with saccharin or acesulfame potassium or other salt in an amount of from about 10 ppm to about 100 ppm of the composition.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improving carbohydrate additive is present in an amount of about 1000 to about 100,000 ppm of the composition and at least one sweet taste improving polyol supplement is present in an amount of about 400 to about 80,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with tagatose, fructose or sucrose and erythritis.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving inorganic salt additive. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with NaCl, KCl, NaHSO ₄ · H ₂ O, NaH ₂ PO ₄ , MgSO ₄ , KAl (SO ₄ ) ₂ (alum), magnesium phosphate, magnesium chloride, KCl and KH ₂ PO ₄ or other combinations thereof . A particularly desirable embodiment includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with a mixture of inorganic salt additives such as sodium, magnesium, potassium and calcium chlorides, phosphates and sulfates (e.g. sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chloride and sodium phosphate; calcium phosphate and calcium sulfate ; chloride agnya and magnesium phosphate; and calcium phosphate, calcium sulfate, and potassium sulfate).

In a specific embodiment, there is provided a dairy composition comprising a dairy product and a sweetener composition comprising aspartame, potassium acesulfame or other salts and sucralose in combination with at least one sweet taste improving inorganic salt additive. In a specific embodiment, at least one sweet taste improving inorganic salt additive is present in an amount in the range of from about 25 to about 5000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising aspartame, potassium acesulfame and sucralose in combination with magnesium chloride; a dairy product and a sweetener composition comprising aspartame, potassium acesulfame and sucralose in combination with magnesium sulfate; or a dairy product and a sweetener composition comprising aspartame, potassium acesulfame and sucralose in combination with magnesium sulfate and sodium chloride.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving organic salt supplement. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with choline chloride in citrate buffer, D-gluconic acid sodium salt, guanidine HCl, D-glucosamine HCl, HCl amiloride, or combinations thereof.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving organic acid supplement. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam 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 one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement. In a specific embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine, L-alanine, L-serine, L-threonine, β-alanine, aminobutyric acid (alpha, beta or gamma isomers), L-aspartic acid, L-glutamic acid, L-lysine , a mixture of glycine and L-alanine, their salt derivatives or combinations.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweetener improving surfactant. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with sodium dioctyl sulfosuccinate, cetylpyridinium chloride, hexadecyltrimethylammonium bromide, sucrose oleate, polysorbate 20, polysorbate 80, lecithin, or combinations thereof.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweetener improving polymer additive. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with a cationic polymer such as polyethyleneimine, poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α -ornithine or poly-L-ε-ornithine), chitosan, or combinations thereof.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving polymer additive and at least one sweet taste improving polyol additive. In a specific embodiment, at least one sweet taste improving polymer additive is present in an amount of from about 30 to about 2000 ppm of the composition, and at least one sweet taste improving polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with a hydrocolloid such as Acacia seyal arabic gum and erythritol.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving protein or protein hydrolyzate supplement. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with bovine serum albumin (BSA), whey protein, or combinations thereof.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving inorganic salt additive. In a specific embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25,000 ppm of the composition, and at least one sweet taste improving amino acid supplement is present in an amount of from about 25 to about 5,000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine and alum; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine and potassium chloride; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine and sodium chloride; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine, sodium chloride and potassium chloride.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving inorganic salt supplement. In a specific embodiment, at least one sweet taste improving carbohydrate additive is present in an amount of from about 1000 to about 100000 ppm of the composition, and at least one sweet taste improving carbohydrate additive is present in an amount of from about 25 ppm to about 5000 ppm. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with fructose, sucrose or glucose and alum; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with fructose, sucrose or glucose and potassium chloride; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with fructose, sucrose or glucose and sodium chloride; dairy product and sweetener composition containing rebaudioside-A (REBA), stevia, stevioside, mogrozide IV, mogrozid V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with fructose, sucrose or glucose, potassium phosphate and potassium chloride; and a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combinations with fructose, sucrose or glucose, sodium chloride and potassium chloride.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving bitter additive and at least one sweet taste improving inorganic salt additive. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with urea and sodium chloride.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving polyamino acid additive. In a specific embodiment, at least one sweet taste improving amino acid additive is present in an amount of from about 100 to about 25000 ppm of the composition, and at least one sweet taste improving amino acid additive is present in an amount of from about 30 to about 2000 ppm of the composition. Non-limiting examples include a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine and poly-L-α-lysine; and a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combinations with glycine and poly-L-ε-lysine.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving organic salt additive. In a specific embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25,000 ppm of the composition, and at least one sweet taste improving amino acid supplement is present in an amount of from about 10 to about 5,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with glycine and sodium gluconate.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Nan Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving carbohydrate supplement. In a specific embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25,000 ppm of the composition, and at least one sweet taste improving amino acid supplement is present in an amount of from about 1000 to about 100,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with L-alanine and fructose.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving polyol supplement, at least one sweet taste improving inorganic salt and at least one sweet taste improving organic salt supplement. In a specific embodiment, at least one sweet taste improving amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition, at least one sweet taste improving polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition, at least one improving a sweet taste, an inorganic salt additive is present in an amount of from about 50 to about 5000 ppm of the composition, and at least one sweet taste improving organic salt additive is present in an amount of from about 20 to about 10,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with erythritol, glycine, KCl, KH ₂ PO ₄ , and choline chloride.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotams in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving carbohydrate supplement, and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improving amino acid supplement is present in an amount of from about 100 to about 25000 ppm of the composition, at least one sweet taste improving carbohydrate additive is present in an amount of from about 1000 to about 100000 ppm of the composition, and at least one the sweet taste improving polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with L-alanine, fructose and erythritol.

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving polyol supplement and at least one sweet taste improving inorganic salt. In a specific embodiment, at least one sweet taste improving amino acid additive is present in an amount of from about 100 to about 25,000 ppm of the composition, at least one sweet taste improving polyol additive is present in an amount of from about 400 to about 80,000 ppm of the composition, and at least one a sweet taste improving inorganic salt additive is present in an amount of from about 25 to about 5000 ppm of the composition. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with erythritol, glycine, KCl and KH ₂ PO ₄ .

In another embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with a sweet taste improving inorganic salt supplement. A non-limiting example includes a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, potassium acesulfame or other salts or neotam in combination with sodium chloride.

In one embodiment, a dairy composition is provided comprising a dairy product and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, sweetener Luo Han Guo, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or neotam in combination with at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid supplement. Desirably, at least one sweet taste improving polyol additive is present in an amount of from about 20,000 to about 50,000 ppm of the composition, and at least one sweet taste improving polyol additive is present in an amount of from about 10 to about 5,000 ppm of the composition. Where more than one sweet taste improving organic acid additive is present in the composition, a plurality of sweet taste improving organic acid additives are present in an amount of from about 500 to about 2500 ppm of the composition, more particularly in an amount of from about 500 to about 1500 ppm of the composition. In a specific embodiment, the composition described herein above further comprises at least one sweet taste improving inorganic acid supplement, at least one sweet taste improving inorganic salt supplement, at least one sweet taste improving organic acid supplement, or a combination thereof.

In another embodiment, there is provided a dairy composition comprising a dairy product and a sweetener composition comprising REBA in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving organic acid supplement. Desirably, REBA has a purity of from about 50 to about 100 wt.% REBA, more desirably from about 80 to about 99.5 wt.% REBA, most preferably from about 97 to about 99.5 wt.% REBA in a steviol glycoside mixture. In a specific embodiment, REBA is present in the composition in an amount of from about 100 to about 3000 ppm, more preferably in an amount of from about 200 to about 2000 ppm, and even more preferably in an amount of from about 250 to about 750 ppm of the composition. Desirably, at least one sweet taste improving polyol additive is present in an amount of from about 20,000 to about 50,000 ppm of the composition, and at least one sweet taste improving polyol additive is present in an amount of from about 10 to about 5,000 ppm of the composition. In a particularly desirable embodiment, at least one sweet taste improving polyol additive is present in an amount of from about 30,000 to about 40,000 ppm, and at least one sweet taste improving polyol additive is present in an amount of from about 500 to about 2500 ppm of the composition. In a specific embodiment, a variety of sweet taste improving organic acid additives are present in the sweetener composition in an amount of from about 500 to about 2500 ppm of the composition, where this many organic acid additives contains a mixture of lactic acid in an amount of from about 40 to about 250 ppm, citric acid in an amount of about 150 to about 460 ppm, malic acid in an amount of from about 150 to about 460 ppm and tartaric acid in an amount of from about 150 to about 460 ppm. A non-limiting example includes a dairy product and a sweetener composition comprising REBA in combination with erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. In a specific embodiment, the sweetener composition comprises 34,000 ppm erythritol, 80 ppm lactic acid, 310 ppm citric acid, 310 ppm malic acid, 310 ppm tartaric acid and 550 ppm REBA. Desirably, REBA has a purity of from about 80 to about 99.5% by weight of REBA, more preferably from about 97 to about 99.5% by weight of REBA in a steviol glycoside mixture. The sweetener composition may also possibly include flavoring agents such as caramel, vanilla or other flavoring agents such as described herein, or combinations thereof.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising REBA in combination with at least one sweet taste improving polyol supplement and at least one sweet taste improving organic acid supplement described herein above further comprises at least one sweet taste improving inorganic acid supplement. Desirably, at least one sweet taste improving inorganic acid additive is present in an amount of from about 25 to about 5000 ppm of the composition. Non-limiting examples of sweet taste improving inorganic acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

In yet another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising REBA in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving organic acid supplement described herein above further comprises at least at least one sweet taste improving additive of an inorganic acid salt; and / or at least one sweet taste improving additive of an organic acid salt. Desirably at least one sweet taste improving additive of the inorganic acid salt is present in an amount of from about 25 to about 5000 ppm of the composition, more preferably in an amount of from about 50 to about 250 ppm, more preferably in an amount of about 150 ppm. Desirably at least one sweet taste improving additive of the organic acid salt is present in an amount of from about 20 to about 10,000 ppm of the composition, more preferably in an amount of from about 50 to about 350 ppm, most preferably in an amount of about 148 ppm. Non-limiting examples include a dairy product and a sweetener composition comprising REBA in combination with erythritol, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; a dairy product and a sweetener composition comprising REBA in combination with erythritol, potassium citrate or sodium citrate and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; or a dairy product and a sweetener composition comprising REBA in combination with erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof.

In another embodiment, a dairy composition comprising a dairy product and a sweetener composition comprising REBA in combination with at least one sweet taste improving polyol as one additive, at least one sweet taste improving inorganic acid and at least one sweet taste improving organic the acid described herein above further comprises at least one sweet taste improving inorganic acid salt additive and / or at least one sweet taste improving additive oli organic acid. Desirably at least one sweet taste improving additive of the inorganic acid salt is present in an amount of from about 25 to about 5000 ppm of the composition, more preferably in an amount of from about 50 to about 250 ppm, most preferably in an amount of 150 ppm. Desirably at least one sweet taste improving additive of the organic acid salt is present in an amount of from about 20 to about 10,000 ppm of the composition, more preferably in an amount of from about 50 to about 350 ppm, most preferably in an amount of about 148 ppm. Non-limiting examples include a dairy product and a sweetener composition comprising REBA in combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; a dairy product and a sweetener composition comprising REBA in combination with erythritol, phosphoric acid, potassium citrate or sodium citrate and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; or a dairy product and a sweetener composition comprising REBA in combination with erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof.

The desired mass ratio of the natural and / or synthetic intense sweetener to the sweet taste improving composition (s) in the sweetener composition should depend on the particular natural and / or synthetic intense sweetener, as well as on the sweetness and other characteristics desired in the final product. Natural and / or synthetic intense sweeteners can vary significantly in potency from about 30 times more effective than sucrose to about 8000 times more effective than sucrose based on weight. Typically, the mass ratio of the natural and / or synthetic intense sweetener to the sweet taste improving composition may, for example, be in the range between 10000: 1 and 1: 10000; the following non-limiting example may range from about 9000: 1 to about 1: 9000; another other example may range from about 8000: 1 to about 1: 8000; the following example may range from about 7000: 1 to about 1: 7000; another example may be in the range of from about 6000: 1 to about 1: 6000; yet another example may range from about 5000: 1 to about 1: 5000; another other example may range from about 4000: 1 to about 1: 4000; another other example may be in the range of from about 3000: 1 to about 1: 3000; yet another example may range from about 2000: 1 to about 1: 2000; another other example may be in the range of from about 1500: 1 to about 1: 1500; yet another example may range from about 1000: 1 to about 1: 1000; yet another example may range from about 900: 1 to about 1: 900; another other example may range from about 800: 1 to about 1: 800; yet another example may range from about 700: 1 to about 1: 700; another other example may range from about 600: 1 to about 1: 600; yet another example may range from about 500: 1 to about 1: 500; yet another example may range from about 400: 1 to about 1: 400; yet another example may range from about 300: 1 to about 1: 300; another other example may range from about 200: 1 to about 1: 200; yet another example may range from about 150: 1 to about 1: 150; another other example may range from about 100: 1 to about 1: 100; another other example may range from about 90: 1 to about 1:90; another other example may range from about 80: 1 to about 1:80; another other example may range from about 70: 1 to about 1:70; another other example may range from about 60: 1 to about 1:60; another other example may range from about 50: 1 to about 1:50; yet another example may range from about 40: 1 to about 1:40; another other example may range from about 30: 1 to about 1:30; another other example may range from about 20: 1 to about 1:20; yet another example may range from about 15: 1 to about 1:15; another example may range from about 10: 1 to about 1:10; another other example may range from about 9: 1 to about 1: 9; another other example may range from about 8: 1 to about 1: 8; another other example may range from about 7: 1 to about 1: 7; another other example may range from about 6: 1 to about 1: 6; another other example may range from about 5: 1 to about 1: 5; another other example may range from about 4: 1 to about 1: 4; yet another example may range from about 3: 1 to about 1: 3; another example may be in the range of from about 2: 1 to about 1: 2, and another example may be about 1: 1; depending on the particular natural and / or synthetic intense sweetener selected.

It is contemplated that combining at least one natural and / or synthetic intense sweetener with at least one sweet taste improving composition can be carried out in any pH range that does not have a material or harmful effect on the taste of the sweetener composition. A non-limiting example of a pH range may be from about 2 to about 8. The following example includes a pH range from about 2 to about 5.

A person of ordinary skill in the art can combine at least one natural and / or synthetic intense sweetener, at least one sweet taste improving composition, and a sweetening composition in any way. For example, at least one natural and / or synthetic intense sweetener may be added to the sweetened composition before at least one sweet taste improving composition. In another example, at least one natural and / or synthetic intense sweetener can be added to the sweetened composition after at least one sweet taste improving composition. In yet another example, at least one natural and / or synthetic intense sweetener can be added to the sweetened composition simultaneously with at least one sweet taste improving composition.

In yet another embodiment, at least one natural and / or synthetic intense sweetener may be combined with at least one sweet taste improving composition before being added to the sweetened composition. For example, at least one natural and / or synthetic intense sweetener may be in a pure, dilute, or concentrated form in the form of a liquid (eg, solution), solid (eg, powder, pieces, granules, grains, blocks, crystalline material, or the like similar), suspension, gaseous state, or combinations thereof, and may be brought into contact with at least one sweet taste improving composition, which may be in a pure, dilute, or concentrated form in the form of a liquid bone (e.g., mortar), a solid (e.g., powder, lumps, granules, grains, blocks, crystalline or the like), a suspension, a gaseous state, or combinations thereof, after which both are brought into contact with a sweetened composition. In yet another embodiment, when there is more than one natural and / or synthetic intense sweetener or more than one sweet taste improving composition in a sweetened composition, each component of the sweetened composition can be added simultaneously, in alternating patterns, randomly, or any another pattern.

Typically, the amount of natural and / or synthetic intense sweetener present in the sweetened composition varies widely depending on the desired sweetness. Conventional specialists in the art can easily recognize the correct amount of sweetener to be put in the sweetened composition. In a specific embodiment, at least one natural and / or synthetic intense sweetener is present in the sweetened composition in an amount in the range of from about 1 to about 5000 ppm of the sweetened composition, and at least one sweet taste improving composition is present in the sweetened composition in an amount of a range of from about 0.1 to about 100,000 ppm of the sweetened composition.

In accordance with specific embodiments, suitable amounts of natural intense sweeteners for sweetened compositions include amounts ranging from about 100 ppm to about 3000 ppm for rebaudioside A; from about 50 ppm to about 3000 ppm for stevia; from about 50 ppm to about 3000 ppm for stevioside; from about 50 ppm to about 3000 ppm for mogrozide IV; from about 50 ppm to about 3000 ppm for mogrozide V; from about 50 ppm to about 3000 ppm for the Luo Han Guo sweetener; from about 5 ppm to about 300 ppm for monatin; from about 5 ppm to about 200 ppm for thaumatin; and from about 50 ppm to about 3000 ppm for the monoammonium salt of glycyrrhizic acid hydrate.

In accordance with particular embodiments, suitable amounts of synthetic intense sweeteners for sweetened compositions include amounts ranging from about 1 ppm to about 60 ppm for alitam; from about 10 ppm to about 600 ppm for aspartame; from about 1 ppm to about 20 ppm for neotam; from about 10 ppm to about 500 ppm for acesulfame potassium; from about 50 ppm to about 5000 ppm for cyclamate; from about 10 ppm to about 500 ppm for saccharin; from about 5 ppm to about 250 ppm for sucralose; from about 1 ppm to about 20 ppm for N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester; from about 1 ppm to about 20 ppm for N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester and from about 1 ppm to about 20 ppm for N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester.

V. Examples

The invention is further illustrated by the following examples, which are in no way implied as limiting its scope. On the contrary, it should be clearly understood that it is possible to resort to various other embodiments, modifications and equivalents which, after reading the description herein, may be assumed by specialists in this field of technology without deviating from the essence of the present invention and / or the scope of the attached claims. Unless otherwise specified, wt.% Are given.

Group A Example

Example A1: Milk

The dairy composition contains a dairy product, at least one intense sweetener and at least one sweet taste improving composition. The dairy product contains 2% milk obtained from a commercial source. At least one intense sweetener is present at a concentration of 450 ppm and includes substantially pure rebaudioside A containing 98.91% by weight rebaudioside A, 0.06% by weight stevioside, 0.03% by weight rebaudioside C, 0.12% by weight wt.% unknown substance No. 1, 0.13 wt.% unknown substance No. 2, 0.1 wt.% rebaudioside D, 0.49 wt.% rebaudioside B and 0.03 wt.% steviolbioside. At least one sweet taste improving composition comprises erythritol and is present at a concentration of 35,000 ppm.

Example A2: Ice Cream

The dairy composition contains a mixture of cream, an intense sweetener and a sweet taste improving composition. The intense sweetener includes substantially pure rebaudioside A containing 98.91% by weight rebaudioside A, 0.06% by weight stevioside, 0.03% by weight rebaudioside C, 0.12% by weight unknown substance No. 1, 0.13 wt.% unknown substance No. 2, 0.1 wt.% rebaudioside D, 0.49 wt.% rebaudioside B and 0.03 wt.% steviolbioside. A sweet taste improving composition includes erythritol. An intense sweetener is present at a concentration of 450 ppm, and a sweet taste improving composition is presented at a concentration of 35,000 ppm. After mixing, the composition is cooled below its freezing point with stirring to obtain a frozen ice cream composition.

Example A3: Yogurt

The dairy composition is formed by inoculating pasteurized milk with a bacterial culture and incubating between 104 and 113 degrees Fahrenheit. Fermentation of lactose by bacteria produces lactic acid. The mixture is allowed to incubate until the pH drops to about 5.0, at which point the mixture begins to form a yogurt gel. An intense sweetener comprising substantially pure rebaudioside A, containing 98.91% by weight of rebaudioside A, 0.06% by weight of stevioside, 0.03% by weight of rebaudioside C, 0.12% by weight of unknown substance No. 1, 0, 13 wt.% Unknown substance No. 2, 0.1 wt.% Rebaudioside D, 0.49 wt.% Rebaudioside B and 0.03 wt.% Steviolbioside, presented at a concentration of 450 ppm. A sweet taste improving composition comprising erythritol is added to yogurt at a concentration of 35,000 ppm. After adding the sweetener, the mixture is cooled in the refrigerator in order to stop the fermentation and bacterial growth and harden the yogurt gel. The process of yogurt formation is well known to those of ordinary skill in the art. For example, the process of yogurt formation is described in US Pat. No. 4,956,186 to Streiff et al.

The following Examples B1-B3, C1-C3, D, E1-E3 and F illustrate methods for producing purified rebaudioside A in accordance with specific embodiments of the present invention.

Group B example

table 2 Summary of Examples B1-3 Crude rebaudioside A (g) Ethanol (95%) (ml) Solvent methanol (99%) (ml) Water (ml) Heating T (° C) Drying T (° C) Yield (g) HPLC purity (wt.%) IN 1 400 1200 400 320 fifty fifty 130 98.9 IN 2 one hundred 320 120 fifty 30-40 60 72 98.3 IN 3 fifty 160 60 25 -thirty 60 27.3 98.2

Example B1

A mixture of crude rebaudioside A (purity 77.4%) was obtained from a commercial source. Impurities (6.2% of stevioside, 5.6% of rebaudioside C, 0.6% of rebaudioside F, 1.0% of other stevioglycosides, 3.0% of rebaudioside D, 4.9% of rebaudioside B, 0.3% of steviolbioside) were identified and quantified using HPLC; moisture content 4.7%; percentages are based on dry matter.

Crude rebaudioside A (400 g), ethanol (95%, 1200 ml), methanol (99%, 400 ml) and water (320 ml) were combined and heated to 50 ° C for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours. White crystals were filtered and washed twice with ethanol (2 × 200 ml, 95%) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm).

The final composition of substantially pure rebaudioside A (130 g) contained 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other stevioglycosides, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% steviolbioside, all percentages are massive.

Example B2

Crude rebaudioside A (80.37%) was obtained from a commercial source. Impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07% steviolbioside) were identified by HPLC, moisture content 3.4%; percentages are based on dry matter.

Crude rebaudioside A (100 g), ethanol (95%, 320 ml), methanol (99%, 120 ml) and water (50 ml) were combined and heated to 30-40 ° C for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours. White crystals were filtered and washed twice with ethanol (2 × 50 ml, 95%). A wet filter cake (88 g) was suspended in ethanol (95%, 1320 ml) for 16 hours, filtered, washed with ethanol (95%, 2 × 100 ml) and dried in a vacuum oven at 60 ° C for 16-24 hours under reduced pressure (20 mm).

The final composition of substantially pure rebaudioside A (72 g) contained 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebaudioside D and 1.09% rebaudioside B. Steviolbioside was not detected by HPLC.

Example B3

Crude rebaudioside A (80.37%) was obtained from a commercial source. Impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07% steviolbioside) were identified by HPLC, moisture content 3.4%, percentages are based on dry matter.

Crude rebaudioside A (50 g), ethanol (95%, 160 ml), methanol (99%, 60 ml) and water (25 ml) were combined and heated to about 30 ° C. for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours. White crystals were filtered and washed twice with ethanol (2 × 25 ml, 95%). A wet filter cake (40 g) was suspended in methanol (99%, 600 ml) for 16 hours, filtered, washed with methanol (99%, 2 × 25 ml) and dried in a vacuum oven at 60 ° C for 16-24 hours under reduced pressure (20 mm).

The final composition of substantially pure rebaudioside A (27.3 g) contained 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebaudioside D and 1, 03% rebaudioside B. Steviolbioside was not detected by HPLC.

Group C example

Table 3 Summary of Examples C1-3 Solvent Crude rebaudioside A (g) Ethanol (95%) (ml) Organic cosolvent (ml) Water (ml) Flushing solvent Yield (g) HPLC purity (%) C1 5 fifteen Methanol (6) 3,5 EtOH / MeOH (3: 1 v / v) 2.6 > 99 C2 5 fifteen Methanol (5) four EtOH / MeOH (3: 1 v / v) 2,3 > 99 C3 5 16 Methanol (6) 2.5 * EtOH / MeOH (8: 3 v / v) 3.2 > 98

Example C1

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (3.5 ml) was combined and refluxed for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours with stirring. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 2 6 g of purified product (> 99% by HPLC).

Example C2

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (4.0 ml) was combined and refluxed for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours with stirring. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 2 3 g of purified product (> 99% by HPLC).

Example C3

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 16 ml), methanol (6 ml) and water (2.5 ml) were combined and refluxed for 10 minutes. The clear solution was cooled to 22 ° C. for 2 hours. During this time, crystals began to appear. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 8: 3, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 3 2 g of purified product (> 99% by HPLC).

Example D

Table 4 Summary of Example D Solvent Crude rebaudioside A (g) Organic solvent (ml) Water (ml) Flushing solvent Yield (g) HPLC purity (%) D fifty EtOH (160) 40 EtOH 19.8 99.5

A mixture of crude rebaudioside A (purity 80.37%, 50 g), ethanol (95%, 160 ml) and water (40 ml) was combined and refluxed for 30 minutes. Then the mixture was allowed to cool to ambient temperature for 16-24 hours. The white crystalline product was filtered, washed twice with ethanol (95%, 25 ml) and dried in a vacuum oven at 60 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 19.8 g of purified product (99.5% by HPLC).

Example E

Table 5 Summary of Examples E1-3 Crude rebaudioside A (g) Ethanol (95%) (ml) Organic cosolvent (ml) Water (ml) Suspension in methanol (ml) Yield (g) HPLC purity (%) E1 fifty 160 Methanol (60) 25 200 12.7 > 97 E2 fifty 160 Methanol (60) 25 300 18.6 > 97 E3 fifty 160 Methanol (60) 25 350 22.2 > 97

Example E1

A mixture of crude rebaudioside A (purity 41%, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) were combined by stirring at 22 ° C. The white product crystallized in 5-20 hours. The mixture was stirred an additional 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 ml). Then the wet cake of the white crystalline product was suspended in methanol (99.8%, 200 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) and dried in a vacuum oven at 60 ° C for 16- 24 hours under reduced pressure (20 mm) to obtain 12.7 g of purified product (> 97% by HPLC).

Example E2

A mixture of crude rebaudioside A (purity 48%, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) were combined by stirring at 22 ° C. The white product crystallized in 3-6 hours. The mixture was stirred an additional 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 ml). Then the wet cake of the white crystalline product was suspended in methanol (99.8%, 300 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) and dried in a vacuum oven at 60 ° C for 16- 24 hours under reduced pressure (20 mm) to obtain 18.6 g of purified product (> 97% by HPLC).

Example E3

A mixture of crude rebaudioside A (purity 55%, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) were combined by stirring at 22 ° C. The white product crystallized in 15-30 minutes. The mixture was stirred an additional 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 ml). Then the wet cake of the white crystalline product was suspended in methanol (99.8%, 350 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) and dried in a vacuum oven at 60 ° C for 16- 24 hours under reduced pressure (20 mm) to obtain 22.2 g of purified product (> 97% by HPLC).

Example F

A solution of rebaudioside A (purity> 97% by HPLC) was prepared in doubly distilled water (12.5 g in 50 ml, concentration 25%) by stirring the mixture at 40 ° C for 5 minutes. An amorphous polymorph of rebaudioside A was formed by immediately using this clear spray drying solution with a Lab-Plant SD-04 spray dryer (Lab-Plant Ltd., West Yorkshire, UK). The solution was supplied through a feed pump to a spray nozzle, which sprayed it to the aerosol from the droplets using a constant stream of nitrogen / air. Moisture was evaporated from the droplets under controlled temperature conditions (from about 90 to about 97 ° C) and air flow conditions in the drying chamber, which resulted in the formation of dry particles. This dry powder (11-12 g, H ₂ O 6.74%) was continuously discharged from the drying chamber and collected in a bottle. Solubility in water at room temperature was determined to be> 35.0%.

Although the invention has been described in detail in relation to its specific embodiments, it should be understood that those skilled in the art, after gaining an understanding of the above, can easily imagine the changes, variations and equivalents of these embodiments. Accordingly, the scope of the present invention should be evaluated as the scope of the attached claims and any equivalents thereof.

Claims (28)

1. The dairy composition comprising milk product, rebaudioside A, steviol glycosides which is in a mixture with a content of at least 50% rebaudioside A and erythritol, wherein rebaudioside A is present in the dairy composition in an amount from about 100 to about 3000 million ^-1 and erythritol is present in the dairy composition in an amount from about 400 million to about 80000 ^-1. 2. The composition according to claim 1, where rebaudioside-A has a purity higher than about 95 wt.%, Up to about 100 wt.% On a dry matter basis. 3. The composition of claim 1, wherein erythritol is present in the sweetener composition in an amount of from 5000 to approximately 40000 million ^-1. 4. The composition of claim 1, wherein erythritol is present in the sweetener composition in an amount of from 10000 to about 35000 million ^-1. 5. The composition according to claim 1, where rebaudioside-A and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800. 6. The composition according to claim 1, where rebaudioside-A and erythritol are present in the composition of the sweetener in a ratio of from about 1:20 to about 1: 600. 7. The composition according to claim 1, where rebaudioside-A and erythritol are present in the sweetener composition in a ratio of from about 1:50 to about 1: 300. 8. The composition according to claim 1, where rebaudioside-A and erythritol are present in the sweetener composition in a ratio of from about 1:75 to about 1: 150. 9. The composition according to claim 1, further comprising an organic acid that improves the sweet taste. 10. The composition of claim 9, wherein the sweet taste improving organic acid is selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, and a combination thereof. 11. The composition of claim 10, wherein the organic acid, sweet taste improver, sweetener is present in the composition in an amount from about 500 to about 2500 million ^-1. 12. The composition according to any one of claims 1 to 8, where the dairy product is milk, cream, sour cream, fresh (recently made) cream, buttermilk, fermented buttermilk, milk powder, condensed milk with sugar, condensed milk without sugar, butter, cheese, homemade cheese, cream cheese, yogurt, ice cream, frozen cream, frozen yogurt, gelato, pima, yogurt, kaimak, kefir, viili, koumiss, airag, milk ice cream, casein, airan, lassi, khoa condensed milk, or a combination thereof. 13. The composition according to any one of claims 1 to 8, further comprising flavoring agents selected from the group comprising chocolate, strawberries, banana and combinations thereof. 14. The composition according to any one of claims 1 to 8, further comprising food additives selected from the group comprising vitamins, minerals, and combinations thereof. 15. A method of imparting a more sugar-like temporary profile and / or taste profile to a milk composition, comprising combining at least one milk product and rebaudioside-A in a mixture of steviol glycosides with at least 50% rebaudioside-A with erythritol, where rebaudioside-A is present in dairy composition in an amount from about 100 million to about 3000 ^{-1 -1} million, and erythritol is present in the dairy composition in an amount from about 400 million to about 80000 ^-1. 16. The method according to clause 15, which uses rebaudioside-A with a purity higher than about 95 wt.%, Up to about 100 wt.% On a dry matter. 17. The method of claim 15, wherein erythritol is present in the sweetener composition in an amount of from 5000 to approximately 40000 million ^-1. 18. The method of claim 15, wherein erythritol is present in the sweetener composition in an amount from about 10,000 to about 35000 million ^-1. 19. The method according to clause 15, where rebaudioside-A and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800. 20. The method according to clause 15, where rebaudioside-A and erythritol are present in the composition of the sweetener in a ratio of from about 1:20 to about 1: 600. 21. The method according to clause 15, where rebaudioside-A and erythritol are present in the composition of the sweetener in a ratio of from about 1:50 to about 1: 300. 22. The method according to clause 15, where rebaudioside-A and erythritol are present in the sweetener composition in a ratio of from about 1:75 to about 1: 150. 23. The method according to clause 15, where the milk composition further includes an organic acid that improves the sweet taste. 24. The method according to item 23, where the organic acid that improves the sweet taste is selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, and combinations thereof. 25. The method of claim 24, wherein the organic acid, sweet taste improver, sweetener is present in the composition in an amount from about 500 to about 2500 million ^-1. 26. The method according to any of paragraphs.15-22, where the dairy product is milk, cream, sour cream, fresh (recently made) cream, buttermilk, fermented buttermilk, dried milk, condensed milk with sugar, condensed milk without sugar, butter, cheese, homemade cheese, cream cheese, yogurt, ice cream, frozen cream, frozen yogurt, gelato, pima, yogurt, kaimak, kefir, viili, koumiss, airag, milk ice cream, casein, airan, lassi, khoa condensed milk, or a combination thereof. 27. The method according to any one of claims 15 to 22, wherein the lactic acid further comprises flavors selected from the group consisting of chocolate, strawberries, banana, and combinations thereof. 28. The method according to any one of claims 15-22, wherein the lactic acid further comprises nutritional supplements selected from the group consisting of vitamins, minerals, and combinations thereof.

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