Method for preparing steviol glycoside and application thereof

文档序号：1026324 发布日期：2020-10-27 浏览：11次中文

阅读说明：本技术 制备甜菊醇糖苷的方法及其用途 (Method for preparing steviol glycoside and application thereof ) 是由 A·马寇思言 S·Y·周 K·尼赞姆彬纳维于 2018-09-28 设计创作，主要内容包括：本文提供制备甜菊醇糖苷的方法,所述甜菊醇糖苷包括莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷M、莱鲍迪苷N和莱鲍迪苷O。本文还提供制备包含莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷M、莱鲍迪苷N和莱鲍迪苷O的甜味剂和增甜的消费品。(Provided herein are methods of preparing steviol glycosides, including rebaudioside D, rebaudioside E, rebaudioside M, rebaudioside N, and rebaudioside O. Also provided herein are methods of preparing sweeteners and sweetened consumables comprising rebaudioside D, rebaudioside E, rebaudioside M, rebaudioside N and rebaudioside O.)

1. A process for preparing a steviol glycoside composition, comprising the steps of: (a) passing a feed of steviol glycosides through a column packed with a polymeric resin; and (b) eluting the fraction having a high content of Reb D, Reb E, Reb M, Reb N, and Reb O to obtain an elution solution having a high content of Reb D, Reb E, Reb M, Reb N, and Reb O, wherein the Reb DEMNO/T13SG ratio is higher than the Reb DEMNO/T13SG ratio of the feed solution.

2. The method of claim 1, wherein the steviol glycoside feed-solution of step (a) comprises a solvent and a steviol glycoside selected from the group consisting of, but not limited to: purified stevia plant material, commercially available stevia extracts, mixtures of commercially available steviol glycosides, byproducts of other steviol glycoside isolation and purification processes, synthetic or biosynthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst bioconversion of steviol glycosides, steviol glycosides from fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

3. The method of claim 1, wherein fractions with high content of Reb D, Reb E, Reb M, Reb N, and Reb O are eluted using an initial solvent comprising pure water, or aqueous acid, or alcohol-water, or an alcohol-aqueous acid mixture with less than 40 vol% alcohol.

4. The process of claim 1, further comprising removing the solvent to yield a dry solid comprising a higher Reb DEMNO/T13SG ratio than the dry solids of the feed solution.

5. The method of claim 1, further comprising the steps of: wherein fractions with low amounts of Reb D, Reb E, Reb M, Reb N, and Reb O are eluted in one or more steps using one or more alcohol-water mixtures or one or more alcohol-aqueous acid mixtures with a volume percent of alcohol higher than 5-99% of the initial solvent to give an elution solution with low amounts of Reb D, Reb E, Reb M, Reb N, and Reb O, wherein Reb DEMNO/T13SG ratio is lower than the Reb DEMNO/T13SG ratio of the feed solution.

6. The method of claim 5, further comprising removing the solvent to yield a dry solid or dry solids comprising a lower Reb DEMINO/T13 SG ratio than the dry solids of the feed solution.

7. The method of claim 1, further comprising the step of regenerating the feed stock for subsequent steviol glycoside loading with a regeneration solvent, wherein the regeneration solvent is selected from the group consisting of pure water, aqueous acids, water having less than 5 vol% alcohol, aqueous acids having less than 5 vol% alcohol, and combinations thereof.

8. The method of claim 1, wherein the polymer resin is a homopolymer or copolymer prepared from at least one monomer selected from group a below, or at least one monomer selected from group B below, or at least one monomer selected from groups a and B respectively:

(a) Group A-any monomer containing carbon, hydrogen, oxygen and/or nitrogen, which is classified as a class of N-vinylamides, acrylamides, methacrylamides, acrylates with attached amino substituents, methacrylates with attached amino substituents, acrylamides with attached amino substituents, methacrylamides with attached amino substituents, acrylic acid, methacrylic acid, styrene, including compounds in the homologous series of said class,

(b) group B-monomers of any crosslinker type containing carbon, hydrogen and/or oxygen, which are classified as a general class of acrylates, methacrylates, divinylbenzene, including compounds in the homologous series of said class.

9. The method of claim 1, wherein the polymer resin has the following characteristics:

(a) a particle size of about 1 micron to about 1,200 microns;

(b) a nitrogen mass content of about 0% to about 99%.

10. The method of claim 1, wherein the polymer resin is prepared in the presence of one or more of the following polymerization initiators:

(a) peroxide initiators including, but not limited to, lauroyl peroxide (CAS no 105-74-8) and benzoyl peroxide (CAS no 94-36-0);

(b) Azo initiators, including but not limited to 2, 2' -azobis (2, 4-dimethylvaleronitrile) ABDV (CAS no 2638-94-0).

11. The method of claim 1, wherein the polymer resin is prepared in the presence of at least one of the following, followed by removal of the material by washing the resin prior to use:

a) cyclohexanol (CAS no 108-93-0)

b) 1-dodecanol (CAS no 112-53-8)

c) Toluene (CAS no 108-88-3)

d) Methyl isobutyl ketone (CAS no 108-10-1)

e) Calcium chloride dihydrate (CAS no 10035-04-8)

f) Sodium phosphate dodecahydrate (CAS no 10101-89-0)

g) Calcium lignosulphonate (CAS no 8061-52-7)

h) Polyvinyl alcohol (CAS no 9002-89-5)

i) Hydrochloric acid (CAS no 7647-01-0)

j) Methanol (CAS no 67-56-1)

k) Ethyl acetate (CAS no 141-78-6)

l) sodium chloride (CAS no 7647-14-5).

m) water (CAS no 7732-18-5).

n) sodium lauryl sulfate (CAS no 151-21-3).

12. The method of claim 1, wherein the polymer resin is prepared by stirred aqueous suspension polymerization, spray polymerization, or emulsion polymerization.

13. A sweetener composition comprising the steviol glycoside composition of claim 1.

14. A sweetened consumable comprising the steviol glycoside composition of claim 1.

Technical Field

The present invention relates generally to methods for preparing one or more steviol glycosides, such as Rebaudioside (Rebaudioside) d (reb d), Rebaudioside e (reb e), Rebaudioside m (reb m), Rebaudioside n (reb n), and Rebaudioside o (reb o), from a mixture of steviol glycosides. The invention also relates to sweetener compositions and sweetened consumables containing one or more steviol glycosides, including Reb D, Reb E, Reb M, Reb N, and Reb O, and methods of making the same. The present invention also relates to methods of using Reb D, Reb E, Reb M, Reb N, and Reb O to provide a sugar-like flavor and temporal profile to sweetener compositions and sweetened consumables.

Background

Natural caloric sugars, such as sucrose, fructose, and glucose, are used to provide a pleasant taste to beverages, foods, pharmaceuticals, and oral hygiene/cosmetic products. In particular, sucrose imparts a preferred taste to the consumer. Although sucrose provides a superior sweetness profile, it is caloric. Non-caloric or low-caloric sweeteners have been introduced to meet consumer demand. However, sweeteners within this class differ from natural caloric sugars in a way that continues to frustrate consumers. Non-caloric or low-caloric sweeteners exhibit temporal characteristics, maximal response, flavor profile, mouthfeel, and/or habituation behavior that are different from sugar based on taste. In particular, non-caloric or low-caloric sweeteners exhibit a delayed sweetness onset, a lingering sweet aftertaste, a bitter taste, a metallic taste, an astringent taste, a cooling taste, and/or a licorice-like taste. Many non-caloric or low-caloric sweeteners are synthetic chemicals based on source. The desire for natural non-caloric or low-caloric sweeteners, such as sucrose, is still high. Stevia rebaudiana (Stevia rebaudiana) is a perennial shrub native to the family Asteraceae (Compositae) in certain areas of south America. Its leaves have traditionally been used in yerba mate and brazil for hundreds of years to sweeten local teas and drugs. The plant is commercially cultivated in Japan, Singapore, Taiwan, Malaysia, south Korea, mainland China, Israel, India, Brazil, Australia and Paraguay.

The leaves of the plant contain a mixture of diterpene glycosides in an amount of about 10 to 20% of the total dry weight. These diterpene glycosides have a sweetness of about 150 to 450 times that of sugars. Structurally, diterpene glycosides are characterized by a single base, steviol, and differ by the presence of carbohydrate residues at positions C13 and C19. Typically, the 4 major steviol glycosides found in the leaves of Stevia rebaudiana (Stevia) are, on a dry weight basis, dulcoside A (0.3%), Reb C (0.6-1.0%), Reb A (3.8%) and steviol glycosides (Stevioside) (9.1%). Other glycosides identified in Stevia (Stevia) extracts include Reb B, D, E and F, Steviolbioside (Steviolbioside) and Rubusoside (Rubusoside). Of these, only steviol glycosides and Reb a are available on an industrial scale. Both steviol glycosides and Reb a have undesirable taste characteristics such as bitterness, lingering, astringency (astringecy) and the inability to achieve an equivalent sweetness of 7-8% greater than sucrose.

On the other hand, Reb D, Reb E, Reb M, Reb N, and Reb O have better taste characteristics and are able to deliver similar temporal and flavor characteristics as sucrose.

Steviol glycosides can be extracted from the leaves using water or organic solvent extraction. Supercritical fluid extraction or steam distillation methods have also been described. Using supercritical CO ₂Membrane technology and methods of recovering diterpene sweet glycosides from stevia with water or organic solvents such as methanol and ethanol may also be used.

Thus, there remains a need to develop methods of making natural reduced or non-caloric sweeteners that provide time and flavor characteristics similar to sucrose.

There remains a further need to develop sweetened consumables, such as beverages and foods, that contain natural reducing or non-caloric sweeteners that provide time and flavor characteristics similar to sucrose.

Brief description of the invention

The present invention provides a method for preparing a steviol glycoside composition from a starting mixture of steviol glycosides, which steviol glycoside composition comprises a higher content of Reb D, Reb E, Reb M, Reb n, Reb O, and combinations thereof than the starting mixture of steviol glycosides (hereinafter, such composition is referred to as "Reb DEMNO").

The term "steviol glycoside" as used herein refers to glycosides of steviol, including, but not limited to, naturally occurring steviol glycosides, such as rebaudioside a (reb a), rebaudioside b (reb b), rebaudioside c (reb c), rebaudioside d (reb d), rebaudioside e (reb e), rebaudioside f (reb f), rebaudioside g (reb g), rebaudioside h (reb h), rebaudioside i (reb i), rebaudioside j (reb j), rebaudioside k (reb k), rebaudioside l (reb l), rebaudioside m (rebm), rebaudioside n (reb n), rebaudioside o (reb o), rebaudioside q (reb q), rebaudioside r (reb r), rebaudioside s (reb s), rebaudioside t (reb t), rebaudioside u (reb u), Rebaudioside v (reb v), rebaudioside w (reb w), rebaudioside y (reb y), steviol glycosides, steviolbioside, dulcoside a, and Rubusoside (Rubusoside), and the like, or synthetic or biosynthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst bioconversion of steviol glycosides, steviol glycosides from fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

The term "T13 SG content" as used herein is calculated as the sum of the contents of the following 13 steviol glycosides on a dry (anhydrous) basis: rebaudioside a (reb a), rebaudioside b (reb b), rebaudioside c (reb c), rebaudioside d (reb d), rebaudioside e (reb e), rebaudioside f (reb f), rebaudioside m (reb m), rebaudioside n (reb n), rebaudioside o (reb o) stevioside, steviolbioside, dulcoside a, and rubusoside.

The term "Reb DEMNO content" as used herein refers to the collective sum of Reb D, Reb E, Reb M, Reb N, and Reb O on a dry (anhydrous) basis.

The term "Reb DEMNO/T13SG ratio" as used herein is calculated as the ratio of "Reb DEMNO content" and "T13 SG content" on a dry basis according to the following formula:

{ Reb DEMNO content (% dry basis)/T13 SG content (% dry basis) } × 100%

In one embodiment, the invention is a method for preparing Reb DEMNO comprising passing a feed solution of steviol glycosides (feed solution) through a column system packed with a polymeric resin and eluting a fraction having a higher Reb DEMNO content from the column to obtain an elution solution having a higher Reb DEMNO content than in the feed solution.

The source of the steviol glycoside stream, including at least one or more of Reb D, Reb E, Reb M, Reb N, and Reb O, can vary. In one embodiment, the steviol glycoside feed solution may be a commercially available stevia extract (stevia extract) or a mixture of steviol glycosides. In another embodiment, a feed solution of steviol glycosides may be prepared from plant material (e.g., leaves) of Stevia rebaudiana (Stevia rebaudiana). Alternatively, the feed solution of steviol glycosides may be another by-product of a process for separating and purifying steviol glycosides from stevia plant material. In other embodiments, a feed solution of steviol glycosides may be obtained by bioconverting steviol glycosides with a biocatalyst. In yet another embodiment, a feed solution of steviol glycosides may be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

According to the present invention, the polymer resin used for preparing Reb DEMNO is a homopolymer or copolymer prepared from at least one monomer selected from group a below, or at least one monomer selected from group B below, or at least one monomer selected from groups a and B respectively. If more than one monomer is used, the mass percentage of each individual monomer relative to the sum of all monomers is from about 0.1% to about 99.9%, such as, for example, from 0.1% to about 5%, from about 5% to about 10%, from about 10% to about 15%, from about 15% to about 20%, from about 20% to about 25%, from about 25% to about 30%, from about 30% to about 35%, from about 35% to about 40%, from about 40% to about 45%, from about 45% to about 50%, from about 50% to about 55%, from about 55% to about 60%, from about 60% to about 65%, from about 65% to about 70%, from about 70% to about 75%, from about 75% to about 80%, from about 80% to about 85%, from about 85% to about 90%, from about 90% to about 95%, from about 95% to about 99.9%.

(a) Group a-any monomer containing carbon, hydrogen, oxygen and/or nitrogen, classified as a class of N-vinyl amides, acrylamides, methacrylamides, acrylates with attached amino substituents, methacrylates with attached amino substituents, acrylamides with attached amino substituents, methacrylamides with attached amino substituents, acrylic acid, methacrylic acid, styrene, including compounds in the homologous series of said class. Examples include, but are not limited to, N-vinylacetamide (CAS 5202-78-8), N-vinyl-2-pyrrolidone (CAS 88-12-0), N-vinyl-2-piperidone (CAS 4370-23-4), N-vinylcaprolactam (CAS 2235-00-9), N-methyl-N-vinylacetamide (CAS 3195-78-6), N-methyl-acrylamide (CAS 1187-59-3), N-dimethylacrylamide (CAS 2680-03-7), N-ethylacrylamide (CAS 5883-17-0), N-diethylacrylamide (CAS 2675-94-7), N-tert-butyl-acrylamide (CAS 107-58-4), N-benzyl-acrylamide (CAS 13304-62-6), N-methyl-methacrylamide (CAS 3887-02-3), N-dimethyl-methacrylamide (CAS 6976-91-6), N-ethyl-methacrylamide (CAS 7370-88-9), N-diethyl-methacrylamide (CAS 5441-99-6), N-tert-butyl-methacrylamide (CAS 6554-73-0), N-benzyl-methacrylamide (CAS 3219-55-4), 2- (dimethylamino) -ethyl methacrylate (CAS 2867-47-2), 2- (dimethylamino) -acrylic acid ethyl ester (CAS 2439-35-2), N- [2- (dimethylamino) ethyl ] acrylamide (CAS 925-76-8), N- [2- (N, N-dimethylamino) ethyl ] methacrylamide (CAS 13081-44-2), acrylic acid (CAS 79-10-7), methacrylic acid (CAS 79-41-4), and styrene (CAS 100-42-5).

(b) Group B-monomers of any crosslinker type containing carbon, hydrogen and/or oxygen, which are classified as a general class of acrylates, methacrylates, divinylbenzene, including compounds in the homologous series of said class. Examples include, but are not limited to, ethylene glycol diacrylate (CAS 2274-11-5), 1, 2-propanediol diacrylate (CAS 25151-33-1), 1, 3-propanediol diacrylate (CAS 24493-53-6), 1, 4-butanediol diacrylate (CAS 1070-70-8), poly (ethylene glycol) diacrylate (CAS 26570-48-9), poly (propylene glycol) diacrylate (CAS 52496-08-9), ethylene glycol dimethacrylate (CAS 97-90-5), 1, 2-propanediol dimethacrylate (CAS 7559-82-2), 1, 3-propanediol dimethacrylate (CAS 1188-09-6), 1, 4-butanediol dimethacrylate (CAS 2082-81-7), Poly (ethylene glycol) dimethacrylate (CAS 25852-47-5), poly (propylene glycol) dimethacrylate (CAS 25852-49-7), trimethylolpropane trimethacrylate (CAS 3290-92-4) and divinylbenzene (CAS 105-06-6).

According to the present invention, the aforementioned polymer resin is prepared by stirring aqueous suspension polymerization, spray polymerization or emulsion polymerization.

Also provided herein are sweetener compositions comprising Reb DEMNO. In one embodiment, Reb deno is present in an effective amount to provide a sucrose sweetness equivalent of about 0.5 to about 14 brix, such as, for example, about 0.5 brix to about 1.0 brix, about 1.0 brix to about 2.0 brix, about 2.0 brix to about 3.0 brix, about 3.0 brix to about 4.0 brix, about 4.0 brix to about 5.0 brix, about 5.0 brix to about 6.0 brix, about 6.0 brix to about 7.0 brix, about 7.0 brix to about 8.0 brix, about 8.0 brix to about 9.0 brix, about 9.0 brix to about 10.0 brix, about 10.0 brix to about 12.0 brix, about 12 brix to about 14 brix, about 12 brix to about 12.0 brix. In another embodiment, Reb DEMNO, when present in a sweetened consumable, is present in an effective amount to provide greater than about 10% sucrose equivalents, such as, for example, greater than about 20%, greater than about 30%, greater than about 40%, greater than about 50%, greater than about 60%, greater than about 70%, greater than about 80%, and greater than about 90%.

Reb DEMNO can be used in any form. In one embodiment, Reb DEMNO is the only sweetener in the sweetener composition. In another embodiment, Reb DEMNO is provided as part of a composition or mixture. In one embodiment, Reb DEMNO is provided as a stevia extract, wherein Reb DEMNO is present in an amount of about 5% to about 99%, such as, for example, about 5% to 10%, about 10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to 50%, about 50% to about 60%, about 60% to about 70%, about 70% to 80%, about 80% to about 90%, about 90% to about 99% of the stevia extract by weight on a dry basis. In a further embodiment, Reb DEMNO is provided as a mixture of steviol glycosides, wherein Reb DEMNO comprises about 5% to about 99%, such as, for example, about 5% to 10%, about 10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to 50%, about 50% to about 60%, about 60% to about 70%, about 70% to 80%, about 80% to about 90%, about 90% to about 99% by weight of the steviol glycoside mixture on a dry basis.

The sweetener composition may also contain one or more additional sweeteners including, for example, natural sweeteners, high potency sweeteners, carbohydrate sweeteners, polyol sweeteners, synthetic sweeteners, and combinations thereof.

Particularly desirable sweetener compositions comprise Reb DEMNO and a compound selected from Reb a, Reb B, NSF-02, mogroside V, erythritol, or a combination thereof.

The sweetener composition may also contain one or more additives including, for example, 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 acidic salts and organic basic salts), inorganic salts, bitter compounds, flavoring agents and ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, and combinations thereof.

The sweetener composition may also contain one or more functional ingredients such as, for example, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

Methods of making the sweetener compositions are also provided. In one embodiment, the method of making a sweetener composition comprises mixing Reb DEMNO and at least one sweetener and/or additive and/or functional ingredient. In another embodiment, a method of making a sweetener composition comprises mixing a composition comprising Reb DEMNO and at least one sweetener and/or additive and/or functional ingredient.

Also provided herein are sweetened consumables containing the sweetener compositions of the present invention. Sweetened consumer products include, for example, pharmaceutical compositions, edible gel mixes and compositions, dental compositions, foods, beverages, and beverage products.

Also provided herein are methods of making sweetened consumable products. In one embodiment, a method for making a sweetened consumable includes mixing a sweetenable composition and Reb DEMNO. The method may further comprise adding one or more sweeteners, additives and/or functional ingredients. In another embodiment, a method of making a sweetened consumable includes mixing a sweetenable composition and a sweetener composition comprising Reb DEMNO. The sweetener composition may optionally comprise one or more sweeteners, additives and/or functional ingredients.

In particular embodiments, also provided herein are beverages containing Reb DEMNO or sweetener compositions of the present invention. The beverage contains a liquid base such as, for example, deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbonated water.

Also provided are Full-calorie, mid-calorie, low-calorie, and zero-calorie beverages comprising Reb deno or sweetener compositions of the invention.

Also provided herein are methods of preparing beverages. In one embodiment, a method for preparing a beverage includes mixing Reb DEMNO and a liquid base. The method may further comprise adding one or more sweeteners, additives and/or functional ingredients to the beverage. In another embodiment, a method of making a beverage includes mixing a sweetener composition comprising Reb DEMNO and a liquid base.

Also provided herein are Tabletop (Tabletop) sweetener compositions comprising the sweetener compositions of the invention. The tabletop composition can further include at least one filler, additive, anti-caking agent (anti-caking agent), functional ingredient, and combinations thereof. The tabletop sweetener compositions can be in solid or liquid form. The liquid tabletop sweetener may comprise water and optionally additives such as, for example, polyols (e.g., erythritol, sorbitol, propylene glycol, or glycerol), acids (e.g., citric acid), antimicrobial agents (e.g., benzoic acid or salts thereof).

Also provided herein are delivery systems comprising Reb deno or sweetener compositions of the present invention, such as, for example, sweetener compositions co-crystallized with sugar or a polyol, agglomerated sweetener compositions, compacted sweetener compositions, dried sweetener compositions, particulate sweetener compositions, rounded sweetener compositions, granular sweetener compositions, and liquid sweetener compositions.

Finally, also provided herein are methods of imparting a more sugar-like temporal profile, flavor profile, or both to a sweetened consumable comprising mixing a sweetenable composition with a Reb DEMNO or sweetener composition of the present invention. The method may further comprise adding other sweeteners, additives, functional ingredients and combinations thereof.

Brief Description of Drawings

The accompanying drawings are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and together with the description serve to explain the principles of embodiments of the invention.

FIG. 1 shows an HPLC chromatogram of a steviol glycoside feed solution.

FIG. 2 shows an HPLC chromatogram of a fraction eluted with water, with a higher Reb DEMINO/T13 SG ratio than the feed.

FIG. 3 shows an HPLC chromatogram of a fraction eluted with 15% aqueous ethanol, with a lower RebDEMINO/T13 SG ratio than the feed.

Detailed Description

The advantages of the present invention will become apparent from the detailed description given below. It should be understood, however, that the detailed description and the specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.

The term "steviol glycoside" as used herein refers to glycosides of steviol, including, but not limited to, naturally occurring steviol glycosides, such as rebaudioside a (reb a), rebaudioside b (reb b), rebaudioside c (reb c), rebaudioside d (reb d), rebaudioside e (reb e), rebaudioside f (reb f), rebaudioside g (reb g), rebaudioside h (reb h), rebaudioside i (reb i), rebaudioside j (reb j), rebaudioside k (reb k), rebaudioside l (reb l), rebaudioside m (rebm), rebaudioside n (reb n), rebaudioside o (reb o), rebaudioside q (reb q), rebaudioside r (reb r), rebaudioside s (reb s), rebaudioside t (reb t), rebaudioside u (reb u), Rebaudioside v (reb v), rebaudioside w (rebw), rebaudioside y (reb y), steviol glycosides, steviolbioside, dulcoside a, rubusoside, and the like, or synthetic or biosynthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst bioconversion of steviol glycosides, steviol glycosides from fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

The term "T13 SG content" as used herein is calculated as the sum of the following 13 steviol glycosides on a dry (anhydrous) basis: rebaudioside a (reb a), rebaudioside b (reb b), rebaudioside c (reb c), rebaudioside d (reb d), rebaudioside e (reb e), rebaudioside f (reb f), rebaudioside m (reb m), rebaudioside n (reb n), rebaudioside o (reb o) stevioside, steviolbioside, dulcoside a, and rubusoside.

The term "Reb DEMNO content" as used herein refers to the collective sum of Reb D, Reb E, Reb M, Reb N, and Reb O on a dry (anhydrous) basis.

The term "Reb DEMNO/T13SG ratio" as used herein is calculated as the ratio of "Reb DEMNO content" and "T13 SG content" on a dry basis according to the following formula:

{ Reb DEMNO content (% dry basis)/T13 SG content (% dry basis) } × 100%

In one aspect of the invention, a method of making Reb DEMNO comprises:

(a) passing a feed solution comprising steviol glycosides of at least one or more of RebD, Reb E, Reb M, Reb N and Reb O through a column system packed with a polymeric resin, and

(b) eluting the high Reb DEMNO content fraction from the column system using an initial solvent comprising pure water or water containing less than 40% by volume of an alcohol to give an elution solution having a higher Reb DEMNO/T13SG ratio than the feed solution,

(c) Eluting the low Reb DEMNO content fraction from the column system using one or more alcohol-water mixtures having 5-99 volume percent alcohol above the initial solvent to produce one or more elution solutions having a lower Reb DEMNO/T13SG ratio than the feed solution.

In another embodiment, a method of making Reb DEMNO comprises:

(a) passing a feed solution comprising steviol glycosides of at least one or more of Reb D, Reb E, Reb M, Reb N and Reb O through a column system packed with a polymeric resin, and

(b) eluting the high Reb DEMNO content fraction from the column system using an initial solvent comprising an acid solution or an acid solution containing less than 40% by volume of an alcohol to give an eluted solution having a higher Reb DEMNO/T13SG ratio than the feed solution,

(c) eluting the low Reb DEMNO content fraction from the column system using one or more alcohol-aqueous acid mixtures having 5-99 volume percent alcohol above the initial solvent to produce one or more elution solutions having a lower Reb DEMNO/T13SG ratio than the feed solution.

The source of the steviol glycoside stream, including at least one or more of Reb D, Reb E, Reb M, Reb N, and Reb O, can vary. In one embodiment, the steviol glycoside feed solution may be a commercially available stevia extract or a mixture of steviol glycosides. In another embodiment, a feed solution of steviol glycosides may be prepared from plant material (e.g., leaves) of the stevia plant. Alternatively, the feed solution of steviol glycosides may be a byproduct of another process of separating and purifying steviol glycosides from stevia plant material. In other embodiments, a feed solution of steviol glycosides may be obtained by bioconverting steviol glycosides with a biocatalyst. In yet another embodiment, a feed solution of steviol glycosides may be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

In another aspect of the invention, the polymer resin used in the preparation of Reb DEMNO is a homopolymer or copolymer prepared from at least one monomer selected from group a below, or at least one monomer selected from group B below, or at least one monomer selected from groups a and B respectively. If more than one monomer is used, the mass percentage of each individual monomer relative to the sum of all monomers is from about 0.1% to about 99.9%, such as, for example, from 0.1% to about 5%, from about 5% to about 10%, from about 10% to about 15%, from about 15% to about 20%, from about 20% to about 25%, from about 25% to about 30%, from about 30% to about 35%, from about 35% to about 40%, from about 40% to about 45%, from about 45% to about 50%, from about 50% to about 55%, from about 55% to about 60%, from about 60% to about 65%, from about 65% to about 70%, from about 70% to about 75%, from about 75% to about 80%, from about 80% to about 85%, from about 85% to about 90%, from about 90% to about 95%, from about 95% to about 99.9%.

In another aspect of the present invention, the aforementioned resin has the following features:

(a) a particle size of from about 1 micron to about 1,200 microns, preferably having an average particle size (volume weighted average) of from about 5 microns to about 1,000 microns, such as, for example, an average particle size of from about 5 microns to about 15 microns, from about 15 microns to about 25 microns, from about 25 microns to about 35 microns, from about 35 microns to about 45 microns, from about 45 microns to about 55 microns, from about 55 microns to about 65 microns, from about 65 microns to about 75 microns, from about 75 microns to about 85 microns, from about 85 microns to about 95 microns, from about 95 microns to about 100 microns, from about 100 microns to about 200 microns, from about 200 microns to about 300 microns, from about 300 microns to about 400 microns, from about 400 microns to about 500 microns, from about 500 microns to about 600 microns, from about 600 microns to about 700 microns, from about 700 microns to about 800 microns, from about 800 microns to about 900 microns, from about 900 microns to about 1,000 microns;

(b) The nitrogen is present in an amount of about 0% to about 99%, preferably about 0% to about 10.0%, such as, for example, about 0% to about 1.5%, about 1.5% to about 2.0%, about 2.0% to about 2.5%, about 2.5% to about 3.0%, about 3.0% to about 3.5%, about 3.5% to about 4.0%, about 4.0% to about 4.5%, about 4.5% to about 5.0%, about 5.0% to about 6.0%, about 6.0% to about 7.0%, about 7.0% to about 8.0%, about 8.0% to about 9.0%, and about 9.0% to about 10.0% by weight.

In another aspect of the invention, the aforementioned resin is prepared in the presence of one or more of the following polymerization initiators:

(a) peroxide initiators, including but not limited to lauroyl peroxide (CAS no 105-74-8) and benzoyl peroxide (CAS no)94-36-0)；

(b) Azo initiators, including but not limited to 2, 2' -azobis (2, 4-dimethylvaleronitrile) ABDV (CAS no 2638-94-0).

In another aspect of the invention, the aforementioned resin is prepared in the presence of materials including, but not limited to, one or more or all of the following, after which the materials are removed by washing the resin prior to use:

cyclohexanol (CAS no 108-93-0), 1-dodecanol (CAS no 112-53-8), toluene (CAS no 108-88-3), methyl isobutyl ketone (CAS no 108-10-1), calcium chloride dihydrate (CAS no 10035-04-8), sodium phosphate dodecahydrate (CAS no 10101-89-0), calcium lignosulfonate (CAS no 8061-52-7), polyvinyl alcohol (CAS no9002-89-5), hydrochloric acid (CAS no 7647-01-0), methanol (CAS no 67-56-1), ethyl acetate (CAS no 141-78-6), sodium chloride (CAS no 7647-14-5), water (CAS no 7732-18-5) and sodium dodecyl sulfate (CAS no 151-21-3).

In still another aspect of the present invention, the aforementioned polymer resin is prepared by stirred aqueous suspension polymerization, spray polymerization or emulsion polymerization.

Preparation of steviol glycoside feed liquid

Those skilled in the art will recognize that the techniques described hereinafter are also applicable to other starting materials containing Reb D, Reb E, Reb M, Reb N, and Reb O, including, but not limited to, commercially available stevia extracts, commercially available mixtures of steviol glycosides, byproducts of other steviol glycoside isolation and purification processes thereof, synthetic or biosynthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst bioconversion of steviol glycosides, steviol glycosides from fermentation in a recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

It will also be appreciated by those skilled in the art that while the methods described below assume certain orders of steps, the order may be changed or omitted in certain circumstances.

In some embodiments, the feed solution of steviol glycosides is a resin-treated filtrate obtained from the purification of stevia leaves. In another embodiment, the steviol glycoside feed solution is a commercially available stevia extract dissolved in a solvent. In yet another embodiment, the steviol glycoside feed-solution is a commercially available extract from which insoluble materials and/or high molecular compounds and/or salts have been removed. In yet another embodiment, the feed solution of steviol glycosides is an enzymatically glycosylated glycoside product. In other embodiments, a feed solution of steviol glycosides may be obtained by bioconverting steviol glycosides with a biocatalyst. In yet another embodiment, a feed solution of steviol glycosides may be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

The Reb DEMINO/T13 SG ratio in the steviol glycoside feed solution will also vary depending on the source of the steviol glycoside. In one embodiment, Reb DEMNO/T13SG in the steviol glycoside feed solution is about 0.5% to about 95%, such as, e.g., about 0.5% to about 5%, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, about 20% to about 25%, about 25% to about 30%, about 30% to about 35%, about 35% to about 40%, about 40% to about 45%, about 45% to about 50%, about 50% to about 55%, about 55% to about 60%, about 60% to about 65%, about 65% to about 70%, about 70% to about 75%, about 75% to about 80%, about 80% to about 85%, about 85% to about 90%, about 90% to about 95%. In a particular embodiment, the Reb DEMINO/T13 SG ratio in the steviol glycoside feed solution is from about 55% to about 80%.

The steviol glycoside feed solution may be passed through one or more connected columns (connected in series or parallel) of packed polymer resin to provide at least one column with adsorbed steviol glycoside. In certain embodiments, the number of columns may be greater than 3, such as, for example, 5 columns, 6 columns, 7 columns, 8 columns, 9 columns, 10 columns, 11 columns, 12 columns, 13 columns, 14 columns, or 15 columns. The temperature range of the column may be maintained at about 5-95 ℃, such as, for example, about 5 ℃ to 10 ℃, about 10 ℃ to 15 ℃, about 15 ℃ to 20 ℃, about 20 ℃ to 25 ℃, about 25 ℃ to 30 ℃, about 30 ℃ to 35 ℃, about 35 ℃ to 40 ℃, about 40 ℃ to 45 ℃, about 45 ℃ to 50 ℃, about 50 ℃ to 55 ℃, about 55 ℃ to 60 ℃, about 60 ℃ to 65 ℃, about 65 ℃ to 70 ℃, about 70 ℃ to 75 ℃, about 75 ℃ to 80 ℃, about 80 ℃ to 85 ℃, about 85 ℃ to 90 ℃, about 90 ℃ to 95 ℃.

Internal diameter to column height ratio or so-called column "diameter: the height ratio "should be between about 100:1 to about 1:100, such as, for example, about 2:1, about 6:1, about 10:1, about 13:1, about 16:1, about 20:1, about 1:2, about 1:6, about 1:10, about 1:13, about 1:16, or about 1: 20.

In embodiments where multiple column systems are connected in parallel, the inlet of each column may be connected to a different source, while the outlet of each column is connected to a different receiver. The ratio of the volume of the first column to the volume of the second column is preferably in the range of about 1:1 to 1: 10. The ratio of the volume of the last column to the volume of the preceding or penultimate column is preferably in the range of about 3:1 to 1: 10.

The solvent loaded with the steviol glycoside solution that is passed through the column system may comprise an alcohol, water, an aqueous acid solution, or a combination thereof. In embodiments where an aqueous acid is used, the concentration of the aqueous acid may be in the following range: about 0.01mM to 100.0mM, such as, for example, about 0.01mM to 0.1mM, about 0.1mM to 1.0mM, about 1.0mM to 10.0mM, and about 10.0mM to 100.0 mM. The ratio of water to alcohol in the aqueous alcoholic solvent (vol/vol) may range from 99.9:0.1 to about 0.1:99.9, such as, for example, from about 99:1 to about 90:10, from about 90:10 to about 80:20, from about 80:20 to about 70:30, from about 70:30 to about 60:40, from about 60:40 to about 50:50, from about 50:50 to about 40:60, from about 40:60 to about 30:70, from about 30:70 to about 20:80, from about 20:80 to about 10:90, and from about 10:90 to about 1:99. The ratio of aqueous acid to alcohol (vol/vol) in the aqueous alcohol solvent may range from about 99.9:0.1 to about 0.1:99.9, such as, for example, from about 99:1 to about 90:10, from about 90:10 to about 80:20, from about 80:20 to about 70:30, from about 70:30 to about 60:40, from about 60:40 to about 50:50, from about 50:50 to about 40:60, from about 40:60 to about 30:70, from about 30:70 to about 20:80, from about 20:80 to about 10:90, and from about 10:90 to about 1:99. The Specific Velocity (SV) may be about 0.3 hour ^-1To about 5.0 hours^-1E.g. about 0.3 hours^-1To about 1.0 hour^-1About 1.0 hour^-1To about 2.0 hours^-1About 2.0 hours^-1To about 3.0 hours^-1About 3.0 hours^-1To about 4.0 hours^-1And about 4.0 hours^-1To about 5.0 hours^-1。

The alcohol may be selected from, for example, methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol, and mixtures thereof. The aqueous acid may be selected from the group consisting of aqueous hydrochloric acid, aqueous nitric acid, aqueous phosphoric acid, aqueous sulfuric acid, aqueous formic acid, aqueous acetic acid, and mixtures thereof.

Typically, Reb D, Reb E, Reb M, Reb N, and Reb O are weakly retained, eluting with water or water containing less than 40% alcohol by volume of an aqueous acid at a concentration of about 0.1 mM. Thus, the initial mixture of steviol glycosides was separated into different fractions. The fraction has a T13SG content and an independent glycoside (especially Reb DEMNO) content that are different from each other.

Desorption of Reb D, Reb E, Reb M, Reb N, and Reb O can be performed with pure water, water containing less than 40 vol% alcohol, an aqueous acid, or an aqueous acid containing less than 40 vol% alcohol, resulting in an elution solution with a high Reb DEMNO content. As used herein, "high Reb DEMNO content (content)" refers to any material having a higher Reb DEMNO/T13SG ratio than the steviol glycoside feed solution prior to passing through the column system. Elution solutions having high Reb DEMNO content have a Reb DEMNO/T13SG ratio of about 1% to about 99.5% above the feed solution, such as, for example, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, and about 99.5% above the feed solution. In embodiments where an aqueous acid is used, the concentration of the aqueous acid may be in the range of about 0.01mM to 100.0mM, such as, for example, about 0.01mM to 0.1mM, about 0.1mM to 1.0mM, about 1.0mM to 10.0mM, and about 10.0mM to 100.0 mM. Suitable alcohols include methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof. Suitable aqueous acids include aqueous hydrochloric acid, aqueous nitric acid, aqueous phosphoric acid, aqueous sulfuric acid, aqueous formic acid, aqueous acetic acid, and mixtures thereof.

After desorption of Reb D, Reb E, Reb M, Reb N, and Reb O from the column, the column may also be eluted with an aqueous alcohol solution or a mixture of aqueous acid and alcohol and their eluates mixed to give an eluted solution of steviol glycosides with low Reb DEMNO content. As used herein, "low Reb DEMNO content" refers to any material having a lower Reb DEMNO/T13SG ratio than the steviol glycoside feed solution prior to passing through the column system. "Low Reb DEMNO content" also refers to any material having a zero Reb DEMNO content. In a particular embodiment, the aqueous alcohol solution or mixture of aqueous acid and alcohol may contain an alcohol content between about 1% to about 100%, such as, for example, about 1% to 5%, about 5% to 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, about 40% to about 50%, about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, about 80% to about 90%, and about 90% to about 100%.

In another embodiment, after eluting the material with low Reb DEMNO content from the column, the column system is regenerated by washing with pure water, aqueous acid, water containing less than 5% by volume alcohol, or aqueous acid containing less than 5% by volume alcohol for subsequent loading with steviol glycoside feed solution.

The Reb DEMNO/T13SG ratio can be determined by HPLC experiments. For example, chromatographic analysis can be performed on an HPLC system containing an HPLC system, agilent hp 1200, or equivalent consisting of a pump, column thermostat, autosampler, UV detector capable of background correction, and data acquisition system. The column may be "Agilent Poroshell120 SB-C18,4.6mm x 150mm, 2.7 um" at 40 ℃. The mobile phase consisted of two types of premixes, where premix 1 contained 75% 10mmol/L phosphate buffer (ph2.6) and 25% acetonitrile, while premix 2 contained 68% 10mmol/L phosphate buffer (ph2.6) and 32% acetonitrile, with gradient elution-a linear gradient from 0 to 12 min 100% a, from 12 to 13 min 100% a to 100% B, and from 13 to 45 min 100% B. Steviol glycosides can be identified by their retention time and quantified using corresponding reference standards, e.g. commercially available from ChromaDex Inc.

The elution solution with high Reb DEMNO content can be distilled or evaporated under vacuum to remove water or any alcohol solvent. Removal of water or any alcohol solvent may also be carried out by other suitable methods such as, for example, nanofiltration.

Alternatively, the elution solution having a high Reb DEMNO content may be dried by any suitable method, such as, for example, evaporation under reduced pressure, freeze drying, flash drying, spray drying, or combinations thereof, to provide a dried powder having a high Reb DEMNO content, wherein the Reb DEMNO/T13SG ratio is higher than the steviol glycoside feed solution prior to passing through the column system.

Sweetener composition

Sweetener composition as used herein refers to a composition comprising at least one sweet component in combination with at least one other substance, such as, for example, another sweetener or an additive.

A sweetenable composition as used herein refers to a substance that comes into contact with the mouth of a human or animal, including substances that are ingested and subsequently expectorated from the mouth as well as substances that are drunk, eaten, swallowed or otherwise ingested, and is safe for human or animal consumption when used within generally acceptable ranges.

Sweetened consumables as used herein refers to a material containing a sweetenable composition and a sweetener or sweetener composition.

For example, beverages without a sweetener component are one type of sweetenable composition. A sweetener composition comprising Reb DEMNO and erythritol can be added to an unsweetened beverage, thereby providing a sweetened beverage. Sweetened beverages are a type of sweetened consumable.

Reb DEMNO may be provided in purified form or as a component comprising a mixture of Reb DEMNO and one or more additional components (i.e., a sweetener composition comprising Reb DEMNO). In one embodiment, Reb DEMNO is provided as a component of a mixture. In a particular embodiment, the mixture is a stevia extract. The stevia extract may contain Reb DEMNO in an amount ranging from about 5% to about 99% by weight on a dry basis, such as, for example, from about 10% to about 99%, from about 20% to about 99%, from about 30% to about 99%, from about 40% to about 99%, from about 50% to about 99%, from about 60% to about 99%, from about 70% to about 99%, from about 80% to about 99%, and from about 90% to about 99%. In still further embodiments, the stevia extract contains Reb DEMNO in an amount greater than about 90%, such as greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, greater than about 98%, and greater than about 99% by weight on a dry basis.

In one embodiment, the component of Reb DEMNO that is a mixture of steviol glycosides is provided in the sweetener composition, i.e., a mixture of steviol glycosides in which the remaining non-Reb DEMNO portion of the mixture consists entirely of steviol glycosides. The properties of steviol glycosides are known in the art and include, but are not limited to, steviol monoside, rubusoside, steviolbioside, steviol glycoside, rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside F, and dulcoside a. The steviol glycoside mixture may contain from about 5% to about 99% by weight Reb DEMNO on a dry basis. For example, the steviol glycoside mixture may contain from about 10% to about 99%, from about 20% to about 99%, from about 30% to about 99%, from about 40% to about 99%, from about 50% to about 99%, from about 60% to about 99%, from about 70% to about 99%, from about 80% to about 99%, and from about 90% to about 99% by weight of Reb DEMNO on a dry basis. In still further embodiments, the steviol glycoside mixture may contain Reb DEMNO in an amount greater than about 90%, such as greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, greater than about 98% and greater than about 99% by weight on a dry basis.

In one embodiment, Reb DEMNO is the only sweetener in the sweetener composition, i.e., Reb DEMNO is the only component present in the sweetener composition that provides sweetness. In another embodiment, Reb DEMNO is one of two or more sweetener components present in the sweetener composition.

The amount of sucrose in the reference solution can be described in degrees brix (° Bx). One brix is 1g of sucrose in 100g of solution, and represents the strength of the solution in weight percent (% w/w) (strictly by mass). In one embodiment, the sweetener composition, when present in a sweetened consumable, contains an effective amount of Reb DEMNO, to provide a sweetness equivalent of the sugar of about 0.50 to 14 brix, such as, for example, about 0.5 brix to about 1.0 brix, about 1.0 brix to about 2.0 brix, about 2.0 brix to about 3.0 brix, about 3.0 brix to about 4.0 brix, about 4.0 brix to about 5.0 brix, about 5.0 brix to about 6.0 brix, about 6.0 brix to about 7.0 brix, about 7.0 brix to about 8.0 brix, about 8.0 brix to about 9.0 brix, about 9.0 brix to about 10.0 brix, about 10.0 brix to about 11.0 brix, about 11.0 brix to about 12.0 brix to about 13.0 brix, and about 13 brix to about 13.0 brix. In another embodiment, Reb DEMNO is present in an effective amount to provide a sweetness equivalent of about 10 brix when present in a sweetened consumable.

The sweetness of a non-sucrose sweetener can also be measured against a sucrose reference by determining the sucrose equivalent of the non-sucrose sweetener. Typically, taste panelists are trained to test the sweetness of a reference sucrose solution containing between 1-15% sucrose (w/v). The other non-sucrose sweeteners were then tasted in a series of dilutions to determine the concentration of non-sucrose sweetener having a sweetness at a given percentage of sucrose reference. For example, if a 1% sweetener solution has the sweetness of, for example, a 10% sucrose solution, the sweetener is considered to have 10 times the potency of sucrose.

In one embodiment, Reb DEMNO, when present in a sweetened consumable, is provided in an effective amount to provide greater than about 10% (w/v), such as, for example, greater than about 11%, greater than about 12%, greater than about 13%, or greater than about 14% sucrose equivalents.

The amount of Reb DEMNO in the sweetener composition can vary. In one embodiment, Reb DEMNO is present in the sweetener composition in any amount that imparts the desired sweetness when the sweetener composition is present in a sweetened consumable. For example, Reb DEMNO, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following Reb DEMNO concentrations: from about 1ppm to about 10,000ppm, such as, for example, from about 1ppm to about 4,000ppm, from about 1ppm to about 3,000ppm, from about 1ppm to about 2,000ppm, from about 1ppm to about 1,000 ppm. In another embodiment, Reb DEMNO, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following Reb DEMNO concentrations: from about 10ppm to about 1,000ppm, such as, for example, from about 10ppm to about 800ppm, from about 50ppm to about 600ppm, or from about 200ppm to about 250 ppm. In one embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of RebDEMNO of from about 300ppm to about 600 ppm.

In certain embodiments, the sweetener composition contains one or more additional sweeteners. The additional sweetener may be any type of sweetener, such as natural, non-natural, or synthetic sweeteners. In at least one embodiment, the at least one additional sweetener is selected from natural sweeteners other than Stevia (Stevia) sweeteners. In another embodiment, the at least one additional sweetener is selected from synthetic high potency sweeteners.

For example, the at least one additional sweetener may be a carbohydrate sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol (lactitol), sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isohydralose, neotrehalose, palatinose or isomalt, erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, arbigosaccharide, fucoidan, glucurone-lactone, glucagolide, and glucagolide, Galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactose-type oligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides (nigero-oligosaccharides), fructooligosaccharides (kestose, mycorrhizal aldose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, maltose-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42 or HFCS90), conjugated sugars, soy oligosaccharides, glucose syrup, and combinations thereof. When applicable, either the D-or L-configuration may be used.

In other embodiments, the additional sweetener is a carbohydrate sweetener selected from the group consisting of: glucose, fructose, sucrose, and combinations thereof.

In another embodiment, the additional sweetener is a carbohydrate sweetener selected from the group consisting of: d-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

Reb DEMNO and carbohydrate sweetener may be present in any weight ratio, such as, for example, from about 0.001:14 to about 1:0.01, such as, for example, from about 0.001:14 to about 0.01:14, from about 0.01:14 to about 0.1:14, from about 0.1:14 to about 1.0:14, from about 1.0:14 to about 1.0:10, from about 1.0:10 to about 1.0:1.0, from about 1.0:1.0 to about 1.0:0.1, and from about 1.0:0.1 to about 1.0: 0.01. When present in a sweetened consumable such as, for example, a beverage, the carbohydrate is present in the sweetener composition in an amount effective to provide the following concentrations: from about 100ppm to about 140,000ppm, such as, for example, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 5,000ppm, from about 5,000ppm to about 10,000ppm, from about 10,000ppm to about 20,000ppm, from about 20,000ppm to about 30,000ppm, from about 30,000ppm to about 40,000ppm, from about 40,000ppm to about 50,000ppm, from about 500,00ppm to about 60,000ppm, from about 60,000ppm to about 70,000ppm, from about 70,000ppm to about 80,000ppm, from about 80,000ppm to about 90,000ppm, from about 90,000ppm to about 100,000ppm, from about 100,000ppm to about 110,000ppm, from about 110,000ppm to about 120,000ppm, from about 120,000ppm to about 130,000ppm, and from about 130,000ppm to about 140,000 ppm.

In still other embodiments, the at least one additional sweetener is a synthetic sweetener. The phrase "synthetic sweetener" as used herein refers to any composition that is not naturally found in nature and that characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. Non-limiting examples of synthetic high potency sweeteners suitable for embodiments of the present disclosure include sucralose, acesulfame potassium, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame (neotame), saccharin (advatame), Glucosylated Steviol Glycosides (GSG), and combinations thereof. When present in a sweetened consumable such as, for example, a beverage, the synthetic sweetener is present in the sweetener composition in an amount effective to provide the following concentrations: from about 0.3ppm to about 3,500ppm, such as, for example, from about 0.3ppm to about 1.0ppm, from about 1.0ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 2,000ppm, from about 2,000ppm to about 3,000ppm, and from about 3,000ppm to about 3,500 ppm.

In still other embodiments, the additional sweetener may be a natural high potency sweetener. Suitable natural high potency sweeteners include, but are not limited to, rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, dulcoside a, dulcoside B, rubusoside, stevia, stevioside, steviolbioside, mogroside IV, mogroside V, luo han guo, siamenoside, monatin (monatin) and salts thereof (monatin SS, RR, RS, SR), curculin (curculin), glycyrrhizic acid and salts thereof, thaumatin (thaumatin), monellin (monellin), mabinlin (mabinlin), brazzein, hernandulcin (hernandulcin), phyllodulcin (phyllodulcin), sarsascarioside (glyhylllin), phlorizin (lophilin), trilobatin (trilobatin), baiyuside (baiyunoside), hyosin (hyosin), polidopisin (polypodoside a), poliomycoside a (polypodoside a, poliomycoside (poliomycoside a), poliomycoside (poliomycoside), and poliomycoside, Picrolide A (pterocaryoside A), picrolide B, kurososide (mukurozioside), gentianella asiatica glycoside I, Brazilian glycyrrhizin I (periandrin I), Abumassoside A (abrusoside A), steviolbioside and cyclocarioside I (cycloarioside I). Natural high potency sweeteners may be provided as pure compounds or alternatively as part of an extract. For example, rebaudioside a may be provided as a separate compound or as part of a Stevia (Stevia) extract. When present in a sweetened consumable such as, for example, a beverage, the natural high potency sweetener is present in the sweetener composition in an amount effective to provide the following concentrations: from about 0.1ppm to about 3,000ppm, such as, for example, from about 0.1ppm to about 1.0ppm, from about 1.0ppm to 10ppm, from about 10ppm to 100ppm, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 2,000ppm, and from about 2,000ppm to about 3,000 ppm.

In still other embodiments, the additional sweetener may be a chemically or enzymatically modified natural high potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl-, galactosyl-, fructosyl-derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners can be prepared by a variety of enzymatic transglycosylation reactions catalyzed by enzymes having transglycosylation activity.

In another embodiment, the sweetener composition comprises Reb DEMNO and at least one other sweetener that functions as a sweetener component (i.e., a sweetness-providing substance) of the sweetener composition. When mixed, the sweetener compositions generally exhibit a synergistic effect and have improved flavor and temporal characteristics over each sweetener alone. In one embodiment, the sweetener composition comprises Reb DEMNO and one additional sweetener. In other embodiments, the sweetener composition contains Reb DEMNO and more than one additional sweetener. The at least one additional sweetener may be selected from erythritol, Reb B, NSF-02, mogroside V, Reb A, and combinations thereof.

In one embodiment, the sweetener composition comprises Reb DEMNO and erythritol as sweetener components. The relative weight percentages of Reb DEMNO and erythritol may vary. Typically, erythritol may comprise from about 0.1% to about 3.5% of the sweetener component, such as, for example, from about 0.1% to about 0.5%, from about 0.5% to about 1.0%, from about 1.0% to about 1.5%, from about 1.5% to about 2.0%, from about 2.0% to about 2.5%, from about 2.5% to about 3.0%, and from about 3.0% to about 3.5% by weight.

In another embodiment, the sweetener composition comprises Reb DEMNO and Reb B as sweetener components. The relative weight percentages of RebDEMINO and Reb B may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMINO/5% Reb B, about 90% Reb DEMINO/10% Reb B, about 85% Reb DEMINO/15% Reb B, about 80% Reb DEMINO/20% Reb B, about 75% Reb DEMINO/25% Reb B, about 70% Reb DEMINO/30% Reb B, about 65% Reb DEMINO/35% Reb B, about 60% Reb DEMINO/40% Reb, about 55% Reb DEMINO/45% Reb B, about 50% Reb DEMINO/50% Reb, about 45% Reb NO/55% Reb B, about 40% Reb DEMINO/60% Reb, about 35% Reb DEMINO/65% Reb DEMINO/50% Reb B, about 45% Reb DEMINO/55% Reb B, about 40% Reb DEMINO/60% Reb, about 35% Reb DEMINO/65% DEMINO/80% Reb, about 30% Reb DEMINO/80% Reb/80% Re, About 15% Reb DEMINO/85% Reb B, about 10% Reb DEMINO/90% Reb B, or about 5% Reb DEMINO/95% Reb B. In one embodiment, Reb B comprises from about 5% to about 40%, such as, for example, from about 10% to about 30%, or from about 15% to about 25% of the sweetener component.

In yet another embodiment, the sweetener composition comprises Reb DEMNO and NSF-02 (a GSG-type sweetener available from PureCircle) as sweetener components. The relative weight percentages of Reb DEMNO and NSF-02 may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO/5% NSF-02, about 90% Reb DEMNO/10% NSF-02, about 85% Reb DEMNO/15% NSF-02, about 80% Reb DEMNO/20% NSF-02, about 75% Reb DEMNO/25% NSF-02, about 70% Reb DEMNO/30% NSF-02, about 65% Reb DEMNO/35% NSF-02, about 60% Reb DEMNO/40% NSF-02, about 55% Reb DEMNO/45% NSF-02, about 50% Reb DEMNO/50% NSF-02, about 45% Reb DEMNO/55% NSF-02, about 40% Reb DEMNO/60% NSF-02, about 35% DEMNO/65% Reb DEMNO/70% NSF-02, about 70% Reb DEMNO/70% NSF-02, About 25% Reb DEMNO/75% NSF-02, about 20% Reb DEMNO/80% NSF-02, about 15% Reb DEMNO/85% NSF-02, about 10% Reb DEMNO/90% NSF-02, or about 5% Reb DEMNO/95% NSF-02. In one embodiment, NSF-02 comprises from about 5% to about 50%, such as, for example, from about 10% to about 40%, or from 20% to about 30%, of the sweetener component.

In yet another embodiment, the sweetener composition comprises Reb DEMNO and mogroside V as sweetener components. The relative weight percentages of Reb DEMNO and mogroside V may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO/5% mogroside V, about 90% Reb DEMNO/10% mogroside V, about 85% Reb DEMNO/15% mogroside V, about 80% Reb DEMNO/20% mogroside V, about 75% Reb DEMNO/25% mogroside V, about 70% Reb DEMNO/30% mogroside V, about 65% Reb DEMNO/35% mogroside V, about 60% Reb DEMNO/40% mogroside V, about 55% Reb DEMNO/45% mogroside V, about 50% Reb DEMNO/50% mogroside V, about 45% Reb DEMNO/55% mogroside V, about 40% Reb DEMNO/60% mogroside V, about 65% Reb DEMNO/50% mogroside V, about 70% Reb DEMNO/35% mogroside V, about 70% Reb de V, About 25% Reb DEMNO/75% mogroside V, about 20% Reb DEMNO/80% mogroside V, about 15% Reb DEMNO/85% mogroside V, about 10% Reb DEMNO/90% mogroside V, or about 5% Reb DEMNO/95% mogroside V. In a particular embodiment, mogroside V comprises from about 5% to about 50%, such as, for example, from about 10% to about 40%, or from about 20% to about 30%, of the sweetener component.

In another embodiment, the sweetener composition comprises Reb DEMNO and Reb a as sweetener components. The relative weight percentages of RebDEMINO and Reb A may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMINO/5% Reb A, about 90% Reb DEMINO/10% Reb A, about 85% Reb DEMINO/15% Reb A, about 80% Reb DEMINO/20% Reb A, about 75% Reb DEMINO/25% Reb A, about 70% Reb DEMINO/30% Reb A, about 65% Reb DEMINO/35% Reb A, about 60% Reb DEMINO/40% Reb A, about 55% Reb DEMINO/45% Reb A, about 50% Reb DEMINO/50% Reb A, about 45% Reb NO/55% Reb A, about 40% Reb DEMINO/60% Reb A, about 35% Reb DEMINO/65% Reb DEMAN, about 30% DEMINO/50% Reb DEMAN A, about 45% Reb DEMINO/55% Reb A, about 40% Reb DEMINO/60% Reb A, about 35% Reb DEMINO/65% Reb DEMAN, about 80% Reb DEMAN A, about 80, About 15% Reb DEMINO/85% Reb A, about 10% Reb DEMINO/90% Reb A, or about 5% Reb DEMINO/95% Reb A. In one embodiment, Reb a comprises from about 5% to about 40%, such as, for example, from about 10% to about 30% or from about 15% to about 25% of the sweetener component.

The sweetener composition can be customized to provide a desired caloric content. For example, sweetener compositions may be "full calorie" such that when added to a sweetenable composition (such as, for example, a beverage), they impart the desired sweetness and have about 120 calories per 8 ounce serving. Alternatively, the sweetener compositions may be "mid-calorie" such that when added to a sweetenable composition (such as, for example, a beverage), they impart the desired sweetness and have less than about 60 calories per 8 ounce serving. In other embodiments, the sweetener compositions may be "reduced calorie" such that when added to a sweetenable composition (such as, for example, a beverage), they impart the desired sweetness and have less than about 40 calories per 8 ounce serving. In still other embodiments, the sweetener compositions can be "zero-calorie" such that when added to a sweetenable composition (e.g., a beverage), they impart a desired sweetness and have less than about 5 calories per 8 ounce serving.

Additive agent

In addition to Reb DEMNO and optionally other sweeteners, the sweetener composition may optionally include additional additives as detailed herein below. In certain embodiments, the sweetener compositions contain additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino 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 agents and ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents (weighing agents), gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In certain embodiments, the additive acts to improve the temporal and flavor characteristics of the sweetener to provide a sweetener composition with a taste similar to sucrose.

In one embodiment, the sweetener composition contains one or more polyols. The term "polyol" as used herein refers to a molecule containing more than one hydroxyl group. The polyol may be a diol, triol or tetraol containing 2, 3 and 4 hydroxyl groups respectively. The polyols may also contain more than 4 hydroxyl groups, such as pentahydric, hexahydric, heptahydric, and the like, each containing 5, 6, or 7 hydroxyl groups. Alternatively, the polyol may be a sugar alcohol, a polyhydric alcohol or a reduced form of a carbohydrate wherein the carbonyl groups (aldehyde or ketone, reducing sugar) have been reduced to primary or secondary hydroxyl groups.

In certain embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced that adversely affect the taste of the sweetener composition.

In some embodiments, the polyol, when present in a sweetened consumable such as, for example, a beverage, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 100ppm to about 250,000ppm, such as, for example, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 10,000ppm, from about 10,000ppm to about 50,000ppm, from about 50,000ppm to about 100,000ppm, from about 100,000ppm to about 150,000ppm, from about 150,000ppm to about 200,000ppm, and from about 200,000ppm to about 250,000 ppm. In other embodiments, the polyol, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 400ppm to about 80,000, such as, for example, from about 400ppm to about 1,000ppm, from about 1,000ppm to about 5,000ppm, from about 5,000ppm to about 10,000ppm, from about 10,000ppm to about 50,000ppm, and from about 50,000ppm to about 80,000 ppm.

In other embodiments, Reb DEMNO and polyol are present in the sweetened composition in the following weight ratios: from about 1:1 to about 1:800, such as, for example, from about 1:4 to about 1:800, from about 1:20 to about 1:600, from about 1:50 to about 1:300, or from about 1:75 to about 1: 150.

Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, (alpha-, beta-, gamma-, and/or-isomers), glutamine, phenylalanine, tryptophan, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof such as sodium or potassium salts or acidic salts. The amino acid additive may also be in the D-or L-configuration, and in the mono-, di-or tri-form of the same or different amino acids. In addition, the amino acids may be alpha-, beta-, gamma-and/or-isomers (if appropriate). In some embodiments, combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives. The amino acids may be natural or synthetic. Amino acids may also be modified. A modified amino acid refers to any amino acid (e.g., an N-alkyl amino acid, an N-acyl amino acid, or an N-methyl amino acid) in which at least one atom is added, removed, substituted, or a combination thereof. Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. Modified amino acids as used herein encompass both modified and unmodified amino acids. Amino acids as used herein also encompass peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-alpha-lysine or poly-L-lysine), poly-L-ornithine (e.g., poly-L-alpha-ornithine or poly-L-ornithine), poly-L-arginine, polymeric forms of other amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid monosodium salt). The polyamino acid additive may also be in the D-or L-configuration. In addition, the polyamino acids may be alpha-, beta-, gamma-, -and-isomers (if appropriate). Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives. In certain embodiments, the polyamino acids described herein may also comprise copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acid may also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., an N-alkyl polyamino acid or an N-acyl polyamino acid). Polyamino acids as used herein encompass modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various Molecular Weights (MW), such as poly-L-a-lysine having a MW of about 1,500, a MW of about 6,000, a MW of about 25,200, a MW of about 63,000, a MW of about 83,000, or a MW of about 300,000.

In particular embodiments, when present in a sweetened consumable such as, for example, a beverage, the amino acid is present in the sweetener composition in an amount effective to provide the following concentrations: from about 10ppm to about 50,000ppm, such as, for example, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 10,000ppm, and from about 10,000ppm to about 50,000 ppm. In another embodiment, the amino acid, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 100ppm to about 10,000ppm, such as, for example, from about 2,500ppm to about 5,000ppm or from about 250ppm to about 7,500 ppm.

Suitable sugar acid additives include, but are not limited to, aldonic acids, uronic acids, aldaric acids, alginic acids, gluconic acids, glucuronic acids, glucaric acids, galactaric acids, galacturonic acids and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or physiologically acceptable salts thereof), and combinations thereof.

When present in a sweetened consumable such as, for example, a beverage, the sugar acid additive is present in the sweetener composition in an effective amount to provide the following concentrations: from about 5ppm to about 1,000ppm, such as, for example, from about 5ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 500ppm, and from about 500ppm to about 1,000 ppm.

Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also comprise nucleotide-related additives such as, for example, nucleosides or nucleobases (e.g., guanine, cytosine, adenine, thymine, uracil).

When present in a sweetened consumable such as, for example, a beverage, the nucleotides are present in the sweetener composition in an amount effective to provide the following concentrations: from about 5ppm to about 1,000ppm, such as, for example, from about 5ppm to about 10ppm, from about 10ppm to about 100ppm, and from about 100ppm to about 1,000 ppm.

Suitable organic acid additives include any compound containing a-COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric (ethyl) acid, substituted butyric (ethyl) acid, benzoic acid, substituted benzoic acid (e.g., 2, 4-dihydroxybenzoic acid), substituted cinnamic acids, alkyds, substituted hydroxybenzoic acids, anisic acid-substituted cyclohexylcarboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid (fruitaric acid) (a mixture of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, gluconolactone, And their alkali or alkaline earth metal salt derivatives. In addition, the organic acid additive may also be in the D-or L-configuration.

Suitable organic acid addition salts include, but are not limited to, sodium, calcium, potassium and magnesium salts of all organic acids, such as the salts of the following acids: 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 or potassium benzoate), sorbic acid, and adipic acid. Examples of the described organic acid additives may be substituted with at least one group selected from: hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxy, acyl, acyloxy, amino, amido, carboxy derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfinyl, sulfamoyl, carboxyalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximo, hydrazino, carbamoyl, phosphate, or phosphonate. In particular embodiments, when present in a sweetened consumable such as, for example, a beverage, the organic acid additive is present in the sweetener composition in the following amounts: from about 10ppm to about 5,000ppm, such as, for example, from about 10ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, and from about 1,000ppm to about 5,000 ppm.

Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., phytic acid Mg/Ca).

When present in a sweetened consumable such as, for example, a beverage, the mineral acid additive is present in the sweetener composition in an amount effective to provide the following concentrations: from about 25ppm to about 25,000ppm, such as, for example, from about 25ppm to about 250ppm, from about 250ppm to about 2500ppm, and from about 2500ppm to about 25000 ppm.

Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia and salts thereof.

When present in a sweetened consumable such as, for example, a beverage, the bitter compounds are present in the sweetener composition in an amount effective to provide the following concentrations: from about 25ppm to about 25,000ppm, such as, for example, from about 25ppm to about 250ppm, from about 250ppm to about 2,500ppm, and from about 2,500ppm to about 25,000 ppm.

Suitable flavoring agents and flavor ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, green flower peridol (viridiflorol), almond, menthol (including menthol, without mint), grape skin extract, and grape seed extract. "flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts a flavor, and may include natural or non-natural (synthetic) substances that are safe to humans or animals when used in the generally accepted range. Non-limiting examples of patent flavors include: Natural flavoring sweetness enhancer K14323(

Darmstadt, Germany), Symrise for sweeteners 161453 and 164126^TMNatural taste masking agent (Symrise)^TM,Holzminden,Germany)、Natural Advantage^TMBitter taste blockers 1, 2, 9 and 10(Natural Advantage)^TMFreehold, N.J., U.S.A.) and Surramask^TM(Creative Research Management,Stockton,Calif.,U.S.A.)。

When present in a sweetened consumable such as, for example, a beverage, the flavoring agent is present in the sweetener composition in an amount effective to provide the following concentrations: from about 0.1ppm to about 4,000ppm, such as, for example, from about 0.1ppm to about 1ppm, from about 1ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 2,000ppm, from about 2,000ppm to about 3,000ppm, and from about 3,000ppm to about 4,000 ppm.

Suitable polymeric additives include, but are not limited to, chitosan, pectin (pectin), pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids, or crude extracts thereof (e.g., gum arabic senegal (Fibergum)^TM) Acacia, carrageenan), poly-L-lysine (e.g., poly-L-alpha-lysine or poly-L-lysine), poly-L-ornithine (e.g., poly-L-alpha-ornithine or poly-L-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and salts thereof, and other cationic and anionic polymers.

When present in a sweetened consumable such as, for example, a beverage, the polymer is present in the sweetener composition in an amount effective to provide the following concentrations: from about 30ppm to about 2,000ppm, such as, for example, from about 30ppm to about 50ppm, from about 50ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, from about 1,000ppm to about 1,500ppm, and from about 1,500ppm to about 2,000 ppm.

Suitable protein or protein hydrolysate additives include, but are not limited to, Bovine Serum Albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% immediate whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, the reaction products of protein hydrolysates, glycoproteins and/or proteoglycans contain amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

When present in a sweetened consumable such as, for example, a beverage, the protein hydrolysate is present in the sweetener composition in an amount effective to provide the following concentrations: from about 200ppm to about 50,000ppm, such as, for example, from about 200ppm to about 500ppm, from about 500ppm to about 1,000ppm, from about 1,000ppm to about 5,000ppm, from about 5,000ppm to about 10,000ppm, from about 10,000ppm to about 25,000ppm, and from about 25,000ppm to about 50,000 ppm.

Suitable surface active additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl or dioctyl sodium sulfosuccinate, sodium lauryl sulfate, cetylpyridinium chloride (cetyl pyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, arginine laurate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers and the like.

When present in a sweetened consumable such as, for example, a beverage, the surface active additive is present in the sweetener composition in an amount effective to provide the following concentrations: from about 30ppm to about 2,000ppm, such as, for example, from about 30ppm to about 50ppm, from about 50ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, from about 1,000ppm to about 1,500ppm, and from about 1,500ppm to about 2,000 ppm.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon @)^TM60、Polyphenon ^TM30 and Polyphenon^TM25(Mitsui Norin co., ltd., Japan), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin)^TMAO (San-fi Gen f.f.i., inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

When present in a sweetened consumable such as, for example, a beverage, the flavonoid additive is present in the sweetener composition in an effective amount to provide the following concentrations: from about 0.1ppm to about 1,000ppm, such as, for example, from about 0.1ppm to about 1ppm, from about 1ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 250ppm, from about 250ppm to about 500ppm, and from about 500ppm to about 1,000 ppm.

Suitable alcohol additives include, but are not limited to, ethanol. In particular embodiments, when present in a sweetened consumable such as, for example, a beverage, the alcohol additive is present in the sweetener composition in an amount effective to provide the following concentrations: about 625ppm to about 10,000ppm, such as, for example, about 625ppm to about 1,000ppm, about 1,000ppm to about 2,500ppm, about 2,500ppm to about 5,000ppm, and about 5,000ppm to about 10,000 ppm.

Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl)₃) Gadolinium chloride (GdCl)₃) Terbium chloride (TbCl)₃) Alum, tannic acid, and polyphenols (e.g., tea polyphenols). When present in a sweetened consumable such as, for example, a beverage, the astringent additive is present in the sweetener composition in an amount effective to provide the following concentrations: from about 10ppm to about 5,000ppm, such as, for example, from about 10ppm to about 50ppm, from about 50ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, from about 1,000ppm to about 2,500ppm, and from about 2,500ppm to about 5,000 ppm.

In particular embodiments, the sweetener composition comprises Reb DEMNO; a polyol selected from erythritol, maltitol, mannitol, xylitol, sorbitol, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. Reb DEMNO may be provided as a pure component or as part of a stevia extract or a mixture of steviol glycosides, as described above. Reb DEMNO may be present in the steviol glycoside mixture or stevia extract in an amount of about 5% to about 99% by weight on a dry basis. In one embodiment, Reb DEMNO and polyol are present in the sweetener composition in the following weight ratios: from about 1:1 to about 1:800, such as, for example, from about 1:4 to about 1:800, from about 1:20 to about 1:600, from about 1:50 to about 1:300, or from about 1:75 to about 1: 150. In another embodiment, Reb DEMNO, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 1ppm to about 10,000ppm, such as, for example, from about 1ppm to about 5ppm, from about 5ppm to about 10ppm, from about 10ppm to about 50ppm, from about 50ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, from about 1,000ppm to about 5,000ppm, and from about 5,000ppm to about 10,000 ppm. When present in a sweetened consumable, a polyol such as, for example, erythritol may be present in the sweetener composition in an amount effective to provide the following concentrations: from about 100ppm to about 250,000ppm, such as, for example, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 10,000ppm, from about 10,000ppm to 100,000ppm, and from about 100,000ppm to about 250,000 ppm.

In particular embodiments, the sweetener composition comprises Reb DEMNO; a carbohydrate sweetener selected from the group consisting of sucrose, fructose, glucose, maltose and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. Rebdeno may be provided as a pure component or as part of a stevia extract or a mixture of steviol glycosides, as described above. Reb DEMNO may be present in the steviol glycoside mixture or stevia extract in an amount of about 5% to about 99% by weight on a dry basis. In one embodiment, Reb DEMNO and carbohydrate are present in the sweetener composition in the following weight ratios: about 0.001:14 to about 1:0.01, such as, for example, about 0.001:14 to about 0.01:14, about 0.01:14 to about 0.1:14, about 0.1:14 to about 1:14, about 1:14 to about 1:10, about 1:10 to about 1:1, about 1:1 to about 1:0.1, and about 1:0.1 to about 1: 0.01. In one embodiment, Reb DEMNO, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 1ppm to about 10,000ppm, such as, for example, from about 1ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, and from about 1,000ppm to about 10,000 ppm. When present in a sweetened consumable, a carbohydrate such as, for example, sucrose, may be present in the sweetener composition in an amount effective to provide the following concentrations: from about 100ppm to about 140,000ppm, such as, for example, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 10,000ppm, from about 10,000ppm to about 100,000ppm, and from about 100,000ppm to about 140,000 ppm.

In particular embodiments, the sweetener composition comprises Reb DEMNO; an amino acid selected from the group consisting of glycine, alanine, proline, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. Reb DEMNO may be provided as a pure component or as part of a stevia extract or a mixture of steviol glycosides, as described above. Reb deno may be present in the steviol glycoside mixture or stevia extract in the following amounts by weight on a dry basis: from about 5% to about 99%, such as, for example, from about 5% to about 10%, from about 10% to about 25%, from about 25% to about 50%, from about 50% to about 75%, and from about 75% to about 99%. In another embodiment, Reb DEMNO, when present in a sweetened consumable, is present in the sweetener composition in an amount effective to provide the following concentrations: from about 1ppm to about 10,000ppm, such as, for example, from about 1ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, and from about 1,000ppm to about 10,000 ppm. When present in a sweetened consumable, an amino acid such as, for example, glycine may be present in the sweetener composition in an amount effective to provide the following concentrations: from about 10ppm to about 50,000ppm, such as, for example, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 10,000ppm, and from about 10,000ppm to about 50,000 ppm.

In particular embodiments, the sweetener composition comprises Reb DEMNO; a salt selected from the group consisting of sodium chloride, magnesium chloride, potassium chloride, calcium chloride, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. Reb DEMNO may be provided as a pure component or as part of a stevia extract or a mixture of steviol glycosides as described above. Reb DEMNO may be present in the steviol glycoside mixture or stevia extract in an amount of about 5% to about 99% by weight on a dry basis. In one embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide the following concentrations: from about 1ppm to about 10,000ppm, such as, for example, from about 1ppm to about 10ppm, from about 10ppm to about 100ppm, from about 100ppm to about 1,000ppm, and from about 1,000ppm to about 10,000 ppm. When present in a sweetened consumable, an inorganic salt such as, for example, magnesium chloride, may be present in the sweetener composition in an amount effective to provide the following concentrations: from about 25ppm to about 25,000ppm, such as, for example, from about 25ppm to 250ppm, from about 250ppm to about 2,500ppm, and from about 2,500ppm to about 25,000 ppm.

Functional ingredients

The sweetener composition may also contain one or more functional ingredients that provide a real or perceived health benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

Saponin

In some embodiments, the functional ingredient is at least one saponin. In one embodiment, the sweetener composition comprises at least one saponin, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one saponin, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one saponin, Reb DEMNO, and optionally at least one additive.

The at least one saponin as used herein may comprise a single saponin or multiple saponins as a functional ingredient of the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one saponin is present in a sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Saponins are glycoside natural plant products that contain an aglycone ring structure and one or more sugar moieties. The combination of the non-polar aglycone and the water-soluble sugar moiety gives the saponins surface active properties which make them foam when shaken in aqueous solution.

Saponins are combined based on several common properties. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Although saponins share these properties, they are structurally diverse. The type of aglycone ring structure forming a ring structure in saponin may vary greatly. Non-limiting examples of the types of aglycone ring structures in saponins used in particular embodiments of the present invention include steroids, triterpenes and steroidal alkaloids. Non-limiting examples of specific aglycone ring structures useful in particular embodiments of the present invention include soyasapogenol (soyasapogenol) a, soyasapogenol B and soyasapogenol E. The number and type of sugar moieties linking the aglycone ring structure may also vary greatly. Non-limiting examples of sugar moieties useful in particular embodiments of the present invention include glucose, galactose, glucuronic acid, xylose, rhamnose and methyl pentose moieties. Non-limiting examples of specific saponins used in particular embodiments of the present invention include group a acetylsaponins, group B acetylsaponins and group E acetylsaponins.

Saponins are found in a large variety of plants and plant products, and are particularly prevalent in the bark and bark of plants, where they form a waxy protective coating. Several common sources of saponin include soy, which has a saponin content of about 5% by dry weight; soapwort plants (Saponaria), the roots of which have historically been used as soaps; and alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds. Saponins can be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. patent application No.2005/0123662, the disclosure of which is expressly incorporated by reference.

Antioxidant agent

In some embodiments, the functional ingredient is at least one antioxidant. In one embodiment, the sweetener composition comprises at least one antioxidant, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one antioxidant, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one antioxidant, Reb DEMNO, and optionally at least one additive.

The at least one antioxidant as used herein may comprise a single antioxidant or multiple antioxidants as a functional ingredient of the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one antioxidant is present in the sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Without being bound by theory, it is believed that antioxidants inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. Thus, antioxidants may prevent or delay the onset of some degenerative diseases.

For embodiments of the present invention, examples of suitable antioxidants include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In certain embodiments, the antioxidant is vitamin a, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin (zeaxanthin), cryptoxanthin (cryptoxanthin), resveratrol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin (thaxanthin), saponins, limonoids, kaempferol (kaempfel), Myricetin, isorhamnetin, proanthocyanidin, quercetin, rutin, luteolin, apigenin, naringenin, hesperetin, naringenin, eriodictyol, flavan-3-ol (e.g., anthocyanidin), gallocatechin, epicatechin and its gallate form, epigallocatechin and its gallate form (ECGC) theaflavin and its gallate form, thearubigin, isoflavone phytoestrogen, genistein, daidzein, glycitein, anthocyanin, cyanogen, delphinidin, malvidin, geranium pigment, paeoniflorin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannin, anthocyanins, beta-anthocyanins and other phytochromes, silymarin, citric acid, lignans, antinutrients, and other phytochromes, Bilirubin, uric acid, R-alpha-lipoic acid, N-acetylcysteine, Emblicin, apple extract, apple peel extract (apple polyphenol), Lewis extract Red, Lewis extract, Green, Hawthorn berry extract, Red Raspberry extract, Green Coffee Antioxidant (GCA), Prunus davidiana (aronia) extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, Garcinia mangostana shell extract, cranberry extract, pomegranate hull extract, pomegranate seed extract, Hawthorn berry extract, Pomella pomegranate fruit extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, Pycnanthenium, elderberry extract, Mulberry root extract, Lycium barbarum (gogi) extract, blackberry extract, Blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai berry powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytoluene or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of the present invention include, but are not limited to, fruits, plants, tea, cocoa, chocolate, spices, grasses, rice, organ meats from livestock, yeast, whole grains, or cereal grains.

A particular antioxidant belonging to the plant nutrients group is called polyphenol (also called "polyphenol"), which is a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. Various health benefits may be derived from polyphenols including, for example, prevention of cancer, heart disease, and chronic inflammatory disease, and improvement of mental and physical strength. Polyphenols suitable for embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidins, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

In a particular embodiment, the antioxidant is epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of the present invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel.

In certain embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof, suitable proanthocyanidins and procyanidin sources for embodiments of the invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peel, plums, blueberries, blackcurrants, chokeberries, green tea, sorghum, cinnamon, barley, red kidney beans, pinto beans, hops, almonds, hazelnuts, pecans, pistachio fruits, pycnogenol, and colorful berries.

In a particular embodiment, the antioxidant is a cyanin. Suitable sources of anthocyanins for embodiments of the present invention include, but are not limited to, red berries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, wild cherries, red grape skins, purple grape skins, grape seeds, red wine, blackcurrants, red currants, cocoa, plums, apple skins, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

In certain embodiments, the antioxidant is selected from the group consisting of quercetin, rutin, or a combination thereof. Suitable sources of quercetin and rutin for use in embodiments of the present invention include, but are not limited to, red apple, onion, kale, vaccinium uliginosum (bogwhortleberry), adzuki bean (lingonberry), cherokee, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, parsley, leek, broccoli, red pepper, berry wine, and ginkgo biloba.

In certain embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for use in embodiments of the invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, bilberries, mulberries, japanese giant knotweed tea, and red wine.

In a particular embodiment, the antioxidant is an isoflavone. Suitable sources of isoflavones for use in embodiments of the present invention include, but are not limited to, soybeans, soy products, beans, alfalfa sprouts (alfalfalfa sprouts), chickpeas, peanuts, and red clover.

In certain embodiments, the antioxidant is curcumin. Suitable sources of curcumin for use in embodiments of the present invention include, but are not limited to, turmeric and mustard.

In a particular embodiment, the antioxidant is selected from punicalagin, ellagitannin, or a combination thereof. Suitable sources of punicalagin and ellagitannins for use in embodiments of the present invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak aged wine (oak-old red wine).

In certain embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids (such as hesperidin or naringin) for use in embodiments of the present invention include, but are not limited to, orange, grapefruit, and citrus juice.

In a particular embodiment, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for use in embodiments of the present invention include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.

Dietary fiber

In some embodiments, the functional ingredient is at least one source of dietary fiber. In one embodiment, the sweetener composition comprises at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive.

The at least one dietary fiber source as used herein may comprise a single dietary fiber source or multiple dietary fiber sources as functional ingredients for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one source of dietary fiber is present in the composition in an amount sufficient to promote health and wellness.

Many polymeric carbohydrates with distinctly different structures in their composition and attachment fall under the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gums, mucilage, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof.

Polysaccharides are complex carbohydrates composed of monosaccharides linked by glycosidic bonds. Non-starch polysaccharides are β -linked and cannot be digested by humans due to the absence of enzymes that break the β -linkage. In contrast, digestible starch polysaccharides typically contain alpha (1-4) linkages.

Lignin is a large, highly branched and crosslinked polymer based on oxidized phenylpropane units. Cellulose is a linear polymer of glucose molecules bound by beta (1-4) bonds, which mammalian amylases are not capable of hydrolyzing. Methylcellulose is a methyl ester of cellulose, which is commonly used in food products as a thickener and emulsifier. It is commercially available (e.g., Celevac by Citrucel, fire Pharmaceuticals, GlaxoSmithKline). Hemicellulose is a highly branched polymer composed mainly of glucuronic acid-and 4-O-methylglucuronoxylan. Beta-glucan is a mixed-linkage (1-3), (1-4) beta-D-glucose polymer found primarily in cereals such as oat and barley. Pectins, such as beta-pectin, are a group of polysaccharides that are composed primarily of D-galacturonic acid, which is methoxylated to varying degrees.

Gums and mucilages represent a wide variety of branched structures. Guar gum, derived from the endosperm of ground guar seeds, is a galactomannan. Guar gum is commercially available (e.g., Benefiber by Novartis AG). Other gums, such as gum arabic and pectin, have a more different structure. Still other gums include xanthan gum, gellan gum, tara gum, psyllium seed husk gum (psyllium seed husk gum) and locust bean gum (locustben gum).

Waxes are esters of ethylene glycol and two fatty acids, usually appearing as hydrophobic liquids that are insoluble in water.

Inulin contains naturally occurring oligosaccharides that belong to a class of carbohydrates known as fructans. They are usually composed of beta (2-1) glycosidically linked fructose monomers and terminal glucose monomers. Oligosaccharides are sugar polymers that typically contain three to six component sugars. They are often found O-or N-linked to compatible amino acid side chains or lipid molecules in proteins. Fructooligosaccharides are oligosaccharides composed of short chains of fructose molecules.

Food sources of dietary fiber include, but are not limited to, cereals, legumes, fruits and vegetables. Cereals that provide dietary fiber include, but are not limited to, oats, rye, barley, wheat. Legumes that provide fiber include, but are not limited to, peas and legumes, such as soybeans. Fruits and vegetables that provide a source of fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, mung beans, broccoli, cauliflower, carrots, potatoes, celery. Plant foods such as bran, nuts and seeds (such as linseed) are also sources of dietary fiber. Plant parts that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and bark.

Although dietary fiber is typically derived from plant sources, non-digestible animal products such as chitin can also be classified as dietary fiber. Chitin is a polysaccharide composed of acetyl glucosamine monomers bound by β (1-4) bonds, similar to the bonds of cellulose.

Sources of dietary fiber are generally divided into soluble and insoluble fiber categories based on their solubility in water. Depending on the plant characteristics, both soluble and insoluble fiber can be found to varying degrees in plant foods. Although insoluble in water, insoluble fibers have passive hydrophilic properties which help to increase bulk, soften stool, and shorten the transit time of fecal solids through the intestinal tract.

Unlike insoluble fiber, soluble fiber is readily soluble in water. Soluble fiber undergoes active metabolic processing in the colon by fermentation, increasing the colonic flora and thus increasing the mass of fecal solids. Fermentation of the fiber by colonic bacteria also produces an end product with significant health benefits. For example, fermentation of food substances produces gas and short chain fatty acids. Acids produced during fermentation include butyric, acetic, propionic, and valeric acids, which have various beneficial properties, such as stabilizing blood glucose levels by acting on pancreatic insulin release, and providing liver control by glycogenolysis. In addition, fiber fermentation can reduce atherosclerosis by lowering cholesterol synthesis in the liver and lowering LDL and triglyceride blood levels. Acid produced during fermentation lowers colonic pH, thereby protecting the colonic mucosa from cancerous polyp formation. Lower colonic pH also increases mineral absorption, increases the barrier properties of the colonic mucosal layer, and inhibits inflammation and adhesion irritation. Fermentation of the fiber also benefits the immune system by stimulating the formation of T-helper cells, antibodies, leukocytes, splenocytes, cytokinins, and lymphocytes.

Fatty acids

In some embodiments, the functional ingredient is at least one fatty acid. In one embodiment, the sweetener composition comprises at least one fatty acid, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one fatty acid, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one fatty acid, Reb DEMNO, and optionally at least one additive.

The at least one fatty acid as used herein may be a single fatty acid or a plurality of fatty acids as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one fatty acid is present in a sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

As used herein, "fatty acid" refers to any straight chain monocarboxylic acid, and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, "long chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as a third carbon-carbon bond from the terminal methyl end of its carbon chain. In particular embodiments, omega-3 fatty acids may include long chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid having the first double bond as the sixth carbon-carbon bond from the methyl end of its carbon chain.

Suitable omega-3 fatty acids for use in embodiments of the present invention may be derived from, for example, seaweed, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided in fish oils (e.g., menhaden, tuna, salmon, bonito, and cod oils), microalgal omega-3 oils, or combinations thereof. In particular embodiments, suitable Omega-3 fatty acids may be derived from commercially available Omega-3 fatty acid oils, such as microalgal DHA oil (from Martek, Columbia, Md.), Omega pure (from Omega Protein, Houston, Tex.), Marinol C-38 (from Lipid Nutrition, Channahon, Ill.), bonito oil and MEG-3 (from ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, germany), marine oil from tuna or salmon (from Arista Wilton, CT), Omega source 2000, marine oil from herring, and marine oil from cod (from Omega source, RTP, NC).

Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linoleic acid, dihomo-gamma-linoleic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

Suitable esterified fatty acids for use in embodiments of the present invention may include, but are not limited to, monoacylglycerols containing omega-3 and/or omega-6 fatty acids, diacylglycerols containing omega-3 and/or omega-6 fatty acids, or triacylglycerols containing omega-3 and/or omega-6 fatty acids, and combinations thereof.

Vitamin preparation

In some embodiments, the functional ingredient is at least one vitamin. In one embodiment, the sweetener composition comprises at least one vitamin, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one vitamin, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one vitamin, Reb DEMNO, and optionally at least one additive.

As used herein, at least one vitamin may be a single vitamin or multiple vitamins as a functional ingredient for the compositions provided herein. Generally, according to particular embodiments of the present invention, at least one vitamin is present in a sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Vitamins are organic compounds that the human body needs in small amounts for normal function. The body utilizes vitamins without breaking them down, unlike other nutrients such as carbohydrates and proteins. To date, thirteen vitamins have been identified, and one or more may be used in the functional sweeteners and sweetened consumables herein. Suitable vitamins include vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many vitamins also have alternative chemical names, non-limiting examples of which are provided below.

Various other compounds have been classified as vitamins by some agencies. These compounds may be referred to as pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid (pangamic acid), dimethylglycine, tasripole (tasatrile), amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. The term vitamin system as used herein includes pseudovitamins.

In certain embodiments, the vitamin is a fat soluble vitamin selected from the group consisting of vitamin A, D, E, K and combinations thereof.

In other embodiments, the vitamin is a water soluble vitamin selected from the group consisting of vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

Glucosamine

In some embodiments, the functional ingredient is glucosamine. In one embodiment, the sweetener composition comprises glucosamine, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, glucosamine, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises glucosamine, RebDEMNO, and optionally at least one additive.

Generally, according to particular embodiments of the present invention, glucosamine is present in a functional sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Glucosamine, also known as chitosamine, is an amino sugar that is believed to be an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-glucosamine occurs naturally in cartilage in the form of glucosamine-6-phosphate, which is synthesized from fructose-6-phosphate and glutamine. However, glucosamine can also be available in other forms, non-limiting examples include glucosamine hydrochloride, glucosamine sulfate, N-acetyl-glucosamine, or any other salt form or combination thereof. Glucosamine can be obtained by acid hydrolysis of shells of lobsters, crabs, shrimps, or prawns using methods well known to those of ordinary skill in the art. In a particular embodiment, glucosamine can be derived from fungal biomass containing chitin, as described in U.S. patent application No. 2006/0172392.

The sweetener composition or sweetened consumable may further comprise chondroitin sulfate.

Mineral substance

In some embodiments, the functional ingredient is at least one mineral. In one embodiment, the sweetener composition comprises at least one mineral, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one mineral, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one mineral, Reb DEMNO, and optionally at least one additive.

As used herein, at least one mineral can be a single mineral or multiple minerals as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one mineral is present in a sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

According to the teachings of the present invention, minerals comprise inorganic chemical elements required by living organisms. Minerals are composed of a large number of compositions (e.g., elemental, simple salts, and complex silicates), and also vary widely in crystal structure. They may be naturally present in foods and beverages, may be added as a supplement, or may be consumed or administered separately from the food or beverage.

Minerals can be classified as either macro minerals (which require relatively large amounts) or micro minerals (which require relatively small amounts). Macrominerals are generally required in amounts greater than or equal to about 100 mg/day, while trace minerals are those required in amounts less than about 100 mg/day.

In a particular embodiment of the invention, the minerals are selected from the group consisting of macro minerals, micro minerals or combinations thereof. Non-limiting examples of numerous minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is generally classified as a trace mineral, it is required in greater amounts than other trace minerals and is often classified as a high mineral.

In other particular embodiments of the invention, the minerals are trace minerals considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten and vanadium.

The minerals exemplified herein can be in any form known to one of ordinary skill in the art. For example, in particular embodiments, the mineral may be in its ionic form, having a positive or negative charge. In another embodiment, the mineral may be in its molecular form. For example, sulfur and phosphorus often occur naturally as sulfates, sulfides, and phosphates.

Preservative

In some embodiments, the functional ingredient is at least one preservative. In one embodiment, the sweetener composition comprises at least one preservative, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one preservative, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one preservative, Reb DEMNO, and optionally at least one additive.

As used herein, at least one preservative may be a single preservative or multiple preservatives as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one preservative is present in the sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

In a particular embodiment of the invention, the preservative is selected from an antimicrobial agent, an antioxidant, an anti-enzyme agent, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.

According to a particular embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfate, and potassium bisulfite.

According to another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.

According to yet another embodiment, the preservative is benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.

In another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.

In yet another embodiment, the preservative is a nitrate and/or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

In yet another embodiment, the at least one preservative is a bacteriocin, such as, for example, nisin.

In another embodiment, the preservative is ethanol.

In yet another embodiment, the preservative is ozone.

Non-limiting examples of anti-enzymatic agents suitable for use as preservatives in particular embodiments of the present invention include ascorbic acid, citric acid, and metal chelating agents, such as ethylenediaminetetraacetic acid (EDTA).

Hydrating agent

In some embodiments, the functional ingredient is at least one hydrating agent. In one embodiment, the sweetener composition comprises at least one hydrating agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one hydrating agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one hydrating agent, Reb DEMNO, and optionally at least one additive.

As used herein, at least one hydrating agent can be a single hydrating agent or multiple hydrating agents as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one hydrating agent is present in the sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

The hydration product helps the body to replace fluid lost through drainage. For example, fluid is lost as sweat, as urine, for the excretion of waste products, and as water vapor for the exchange of gases in the lungs, for regulating body temperature. Fluid loss may also occur due to a number of external causes, non-limiting examples include physical activity, exposure to dry air, diarrhea, vomiting, high temperature, shock, blood loss, and low blood pressure. Diseases causing fluid loss include diabetes, cholera, gastroenteritis, shigellosis and yellow fever. Forms of malnutrition that cause fluid loss include excessive alcohol consumption, electrolyte imbalance, fasting, and rapid weight loss.

In one embodiment, the hydration product is a composition that helps the body replace fluid lost during exercise. Thus, in particular embodiments, the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for use in particular embodiments of the present invention are also described in U.S. Pat. No.5,681,569, the disclosure of which is expressly incorporated herein by reference. In particular embodiments, the electrolyte is derived from its corresponding water-soluble salt. Non-limiting examples of salts for use in particular embodiments include chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, citrate, benzoate, or combinations thereof. In other embodiments, the electrolyte is provided by a juice, a fruit extract, a vegetable extract, tea, or a tea extract.

In a particular embodiment of the invention, the hydration product is a carbohydrate that supplements the energy storage of muscle combustion. Suitable carbohydrates for use in particular embodiments of the present invention are described in U.S. Pat. nos. 4,312,856, 4,853,237, 5,681,569 and 6,989,171, the disclosures of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include trisaccharides, tetrasaccharides, pentoses, hexoses, heptoses, octoses, and nonoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, and sialylsugar (sialose). Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other embodiments, the carbohydrate is provided by corn syrup, beet sugar, cane sugar, juice, or tea.

In another embodiment, the hydration product is a flavanol which provides cellular rehydration. Flavanols are a class of natural substances present in plants and typically comprise a 2-phenylbenzopyranone molecular backbone linked to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in particular embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin-3-gallate, theaflavin 3 '-gallate, theaflavin 3, 3' -gallate, thearubigin, or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.

In particular embodiments, the hydration product is a glycerol solution to enhance exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects such as expanded blood volume, lower heart rate, and lower rectal temperature.

Probiotics/prebiotics

In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. In one embodiment, the sweetener composition comprises at least one probiotic, prebiotic, and combinations thereof; reb DEMNO; and optionally at least one additive. In another embodiment; a sweetened consumable comprising a sweetenable composition, at least one probiotic, a prebiotic, and combinations thereof; reb DEMNO; and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one probiotic, prebiotic, and combinations thereof; reb DEMNO; and optionally at least one additive.

The at least one probiotic or prebiotic as used herein may be a single probiotic or prebiotic or a plurality of probiotics or prebiotics as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one probiotic, prebiotic, or combination thereof is present in the composition in an amount sufficient to promote health and wellness.

In accordance with the teachings of the present invention, probiotics comprise beneficial health microorganisms when consumed in effective amounts. Ideally, probiotics beneficially affect the human body's naturally occurring gastrointestinal microflora and impart other health benefits in addition to nutrients. Probiotics may include, but are not limited to, bacteria, yeasts, and fungi.

In accordance with the teachings of the present invention, probiotics are beneficial microorganisms that beneficially affect the human body's naturally occurring gastrointestinal microflora and impart other health benefits in addition to nutrition. Examples of probiotics can include, but are not limited to, lactobacillus (lactobacillus), bifidobacterium (bifidobacterium), streptococcus (streptococcus) bacteria, or combinations thereof, which impart beneficial effects to humans.

In a particular embodiment of the invention, the at least one probiotic is selected from the genus lactobacillus. Lactobacillus (i.e., bacteria of the genus Lactobacillus, hereinafter referred to as "l.") has been used for centuries as a food preservative and for promoting human health. Non-limiting examples of lactobacillus species found in the human intestine include lactobacillus acidophilus (l.acidophilus), lactobacillus casei (l.casei), lactobacillus fermentum (l.fermentum), lactobacillus salivarius (l.saliva roes), lactobacillus brevis (l.brevis), lactobacillus delbrueckii (l.leichmannii), lactobacillus plantarum (l.plantatarum), lactobacillus cellobiosus (l.cellobiosus), lactobacillus reuteri (l.reuteri), lactobacillus rhamnosus (l.rhamnosus), l.gg, lactobacillus bulgaricus (l.bulgaricus) and lactobacillus thermophilus (l.thermophilus).

According to other particular embodiments of the invention, the probiotic is selected from the genus bifidobacterium (bifidobacterium). Bifidobacteria are also known to exert beneficial effects on human health by producing short chain fatty acids (e.g., acetic, propionic, and butyric acids), lactic, and formic acids as a result of carbohydrate metabolism. Non-limiting species of bifidobacteria found in the gastrointestinal tract include bifidobacterium horn (b.angulus), bifidobacterium animalis (b.animalis), bifidobacterium asteroides (b.asteroides), bifidobacterium bifidum (b.bifidum), bifidobacterium bovis (b.bourn), bifidobacterium breve (b.breve), bifidobacterium catenulatum (b.catenulatum), bifidobacterium carbonarium (b.choerunum), bifidobacterium corynebacterium (b.coreneforme), bifidobacterium haryneanum (b.cunculigii), bifidobacterium odonta (b.dentium), bifidobacterium gallinarum (b.gallinarum), bifidobacterium honeybee (b.indecum), bifidobacterium longum (b.longum), bifidobacterium major (b.magnum), bifidobacterium ruminium (b.merticum), bifidobacterium minium (b.carinatum), bifidobacterium longum (b.carinatum) Bifidobacterium ape (b.simiae), bifidobacterium longum (b.subtile), bifidobacterium thermophilum (b.thermoacidophilum), bifidobacterium thermophilum (b.thermophilum), bifidobacterium uropathy (b.urinalis) and bifidobacterium (b.sp).

According to other particular embodiments of the invention, the probiotic is selected from the genus streptococcus. Streptococcus thermophilus (Streptococcus thermophilus) is a gram-positive facultative anaerobic organism. It is classified as a lactic acid bacterium and is commonly found in milk and dairy products and used in the production of yogurt. Other non-limiting probiotic species of this bacterium include Streptococcus salivarius (Streptococcus salivarius) and Streptococcus casei (Streptococcus cremoris).

The probiotics used according to the invention are well known to the person skilled in the art. Non-limiting examples of food products comprising probiotic bacteria include yoghurt, sauerkraut (sauerkraut), kefir (kefir), kimchi (kimchi), fermented plants, and other food products containing microbial elements that beneficially affect the host animal by improving the intestinal micro-breaking of the fat.

Prebiotics in accordance with the teachings of the present invention include compositions that are intended to promote the growth of beneficial bacteria in the intestine. The prebiotic substance may be consumed by the relevant probiotic, or otherwise assist in keeping the relevant probiotic alive or stimulating its growth. When consumed in effective amounts, prebiotics also beneficially affect the human body's naturally occurring gastrointestinal microflora and thereby confer health benefits other than just nutrition. Prebiotic foods enter the colon and serve as substrates for endogenous bacteria, thereby indirectly providing host energy, metabolic substrates, and essential micronutrients. The body's digestion and absorption of prebiotic foods relies on bacterial metabolic activity, which salvages the host's energy of nutrients that escape digestion and absorption in the small intestine.

According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof.

According to a particular embodiment of the invention, the prebiotic is selected from dietary fibers, including, without limitation, polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics which results in the benefits conferred by the probiotics. Non-limiting examples of oligosaccharides classified as prebiotics according to particular embodiments of the present invention include fructooligosaccharides, inulin, isomalto-oligosaccharides, lactitol, lactosucrose (lactosucrose), lactulose, pyrodextrins, soy oligosaccharides, trans-galactooligosaccharides, and xylooligosaccharides.

According to other particular embodiments of the invention, the prebiotic is an amino acid. Although various prebiotics are known to break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.

Prebiotics are naturally found in a variety of food products including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), linseed, tomato, jerusalem artichoke, onion and chicory, green leafy vegetables (e.g., dandelion leaves, spinach, mustard (collard greens), beets, kale, mustard leaves, turnip leaves) and beans (e.g., lentils, kidney beans, chickpeas, beans, white beans, black beans).

Body weight control agent

In some embodiments, the functional ingredient is at least one weight control. In one embodiment, the sweetener composition comprises at least one weight control agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one weight control agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one weight control agent, Reb DEMNO, and optionally at least one additive.

The at least one weight control agent as used herein can be a single weight control agent or multiple weight control agents as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one weight control agent is present in the sweetener composition or sweetened consumable in an amount sufficient to promote wellness and health.

As used herein, "weight control agents" include appetite suppressants and/or thermogenic agents. As used herein, the phrases "appetite suppressant", "appetite-satiating composition", "satiety agent" and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorexia agents, drugs, and combinations thereof that suppress, reduce, or otherwise reduce appetite in a human when delivered in an effective amount. The phrase "pyrogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorexics, anorectic agents, drugs, and combinations thereof that activate or otherwise enhance the fever or metabolism of a human when delivered in an effective amount.

Suitable weight control agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Consumption of protein, carbohydrates and dietary fat stimulates the release of peptides with appetite-suppressing effects. For example, consumption of protein and dietary fat stimulates the release of the intestinal hormone cholecystokinin (CCK), while consumption of carbohydrate and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

Suitable macronutrient weight control agents also include carbohydrates. Carbohydrates typically include sugars, starches, cellulose and gums, which the body converts into energy-consuming glucose. Carbohydrates are often classified into two categories, digestible carbohydrates (e.g., monosaccharides, disaccharides, and starch) and non-digestible carbohydrates (e.g., dietary fiber). Studies have shown that non-digestible carbohydrates and complex polymeric carbohydrates with reduced absorption and digestibility in the small intestine stimulate a physiological response that inhibits food intake. Thus, the carbohydrates exemplified herein desirably include carbohydrates that are non-digestible or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide derived alcohols such as isomalt, lactitol and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

In another embodiment, the weight control agent is a dietary fat. Dietary fat is a lipid comprising a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have shown greater satiety (satiating) capacity than monounsaturated fatty acids. Thus, the dietary fatty acids exemplified herein desirably include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerides.

In one embodiment, the weight control agent is an herbal extract. Extracts from various types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extract has appetite-suppressing properties include plants of the genera Hoodia (Hoodia), Trichocaulon (Trichocaulon), Caralluma (Caralluma), Leoparda (Stapelia), Obelina (Orbea), Maries (Asclepias) and Camellia (Camellia). Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, lime (citrus aurantium), Yerba Mate (Yerba Mate), garland grain (Griffonia Simplicifolia), Guarana (Guarana), myrrh, balsamic resins (guggul Lipid), and blackcurrant seed oil.

The herbal extract may be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dry powders obtained from plant material, and sap or dried sap. Herbal extracts are generally prepared by extracting juice from plants and subsequently drying the juice. Alternatively, a solvent extraction method may be used. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.

In a particular embodiment, the herbal extract is derived from the genus Hoodia (Hoodia) and the species include H.alstonii, H.currorii, H.dregoi, Hemerocallis citrina (H.flava), Hoodia cactus (H.gordonii), H.jutatae, H.mostamediensis, Sanguisorbas officinalis (H.oficinalis), H.parviflori, Hoodia petiolata (H.pedia), H.pilifera, H.ruschii, and H.triebneri. The plants of the genus Hoodia are succulent plants of stems that naturally grow in the south of Africa. The sterol glycoside of the fire geotrichum, designated P57, is believed to be responsible for the appetite-suppressing effect of fire geotrichum (Hoodia) species.

In another specific embodiment, the herbal extract is derived from a plant of the genus caralluma, the species of which include cactus indica (c.indica), c.fimbriata, c.attenuate, cactus broussonetia (c.tuboculata), opuntia gallica (c.edulis), cactus lobular (c.adscenses), c.stagagmifera, opuntia umbellata (c.umbellate), c.penicilata, c.russeliana, c.retrosperms, c.arabica, and c.lasiantha. The caralluma plant belongs to the same subfamily, Asclepiadaceae (Asclepiadaceae) as the division of the genus Hoodia. Caralluma is a small, erect and fleshy plant that grows naturally in india, with medicinal properties, such as appetite suppression, often attributed to glycosides belonging to the pregnane group of glycosides, non-limiting examples of which include, nodecanolide a (caratuberside a), nodecanolide B, bunoloside i (boucheroside i), bunoloside II, bunoloside III, bunoloside IV, bunoloside V, bunoloside VI, bunoloside VII, bunoloside VIII, bunoloside IX and bunoloside X.

In another embodiment, the at least one herbal extract is derived from a plant of the genus arhat. Plants of the genus arhat are succulent plants that are typically native in the south of africa, similar to the genus rehmannia, and include the species t.

In another specific embodiment, the extract is derived from plants of the genus leopard or the genus obesia, which species include long beard carpet sea anemone (s.gigantean) and variegated leopard flower (o.variegate), respectively. The plants of the genera leopard and leoparus belong to the same subfamily, asclepiadaceae, as do the genera leoparus (Hoodia). Without wishing to be bound by any theory, it is believed that the compounds that show appetite suppressing activity are saponins, such as pregnane glycosides, which include variegated leopard pauhoside A, B, C, D, E, F, G, Η, I, J and K.

In another embodiment, the herbal extract is derived from a plant of the genus milkweed. The plant of the genus Asclepiadaceae also belongs to the Asclepiadaceae family of plants. Non-limiting examples of plants of the genus amillaria include a.incarnate, imperial coronal amillaria (a.currassayica), syrian amillaria (a.syriaca), and tuberous root amillaria (a.tuberose). Without wishing to be bound by any theory, it is believed that the extract comprises steroids such as pregnane glycosides and pregnane aglycones which have an appetite suppressant effect.

In one embodiment, the weight-controlling agent is an exogenous hormone having a weight-controlling effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin (ghrelin), bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin (amylin), somatostatin (somastatin) and leptin (leptin).

In another embodiment, the weight control agent is a drug. Non-limiting examples include phentermine (phentermine), diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin (oxyntomodulin), fluoxetine hydrochloride, ephedrine, phenethylamine, and other stimulants.

At least one weight control agent may be used alone or in combination as a functional ingredient of the sweetener compositions provided herein.

Osteoporosis control agent

In some embodiments, the functional ingredient is at least one osteoporosis management agent. In one embodiment, the sweetener composition comprises at least one osteoporosis management agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one osteoporosis control agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one osteoporosis control agent, RebDEMNO, and optionally at least one additive.

The at least one osteoporosis control agent as used herein may be a single osteoporosis control agent or multiple osteoporosis control agents as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one osteoporosis control agent is present in a sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Osteoporosis is a skeletal disease in which bone strength is impaired, leading to an increased risk of fracture. Osteoporosis is generally characterized by a decrease in Bone Mineral Density (BMD), a breakdown in bone microarchitecture, and a change in the amount and type of non-collagenous proteins in bone.

In some embodiments, the osteoporosis management agent is at least one calcium source. According to a particular embodiment, the calcium source is any calcium-containing compound, including salt complexes, dissolved substances, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, dissolved substances thereof, and combinations thereof.

According to a particular embodiment, the osteoporosis management agent is a source of magnesium. The magnesium source may be any magnesium-containing compound including salt complexes, dissolved species and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium glucoheptonate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolinate, magnesium sulfate, dissolved species thereof, and mixtures thereof. In another embodiment, the magnesium source comprises amino acid chelated or creatine chelated magnesium.

In other embodiments, the osteoporosis agent is selected from the group consisting of vitamin D, C, K, precursors thereof, and/or beta-carotene, and combinations thereof.

Various plants and plant extracts have also been identified as being effective in the prevention or treatment of osteoporosis. Without wishing to be bound by any theory, it is believed that plants and plant extracts stimulate bone morphogenetic proteins and/or inhibit bone resorption, thereby stimulating bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as osteoporosis control agents include species of Taraxacum (Taraxacum) and Amelanchier (Amelanchier), as disclosed in U.S. patent publication No.2005/0106215, and Lindera (Lindera), Artemisia (Artemisia), Erasertib (Acorus), Carthamus (Carthamus), Carum (Carum), Cnidii (Cnidium), Curcuma (Curcuma), Cyperus (Cyperus), Juniperus (Juniperus), Prunus (Prunus), Iris (Iris), Cichorium (Cichorium), Morus (Dodonaea), Epimedium (Epimedium), Potentilla (Eigouum), Glycine (Soya), Mentha (Mentha), Ocimum (Ocimum), Thymus (Thymus), Plantago (Rhamnus), Rhamnus (Ocimum), Vitis (Ocimum), and Rosemar (Rosemary), such as disclosed in U.S. patent publication No. 2005/0079232.

Phytoestrogen

In some embodiments, the functional ingredient is at least one phytoestrogen. In one embodiment, the sweetener composition comprises at least one phytoestrogen, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one phytoestrogen, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one phytoestrogen, Reb DEMNO, and optionally at least one additive.

The at least one phytoestrogen as used herein may be a single phytoestrogen or multiple phytoestrogens as a functional ingredient for the sweetener composition or sweetened consumable provided herein. Generally, according to particular embodiments of the present invention, at least one phytoestrogen is present in the sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Phytoestrogens are those found in plants that can be delivered to the human body, usually by ingestion of the plant or plant part with the phytoestrogen. "phytoestrogen" as used herein refers to any substance that causes any degree of estrogen-like action when introduced into the body. For example, phytoestrogens can bind estrogen receptors in the body and have little estrogen-like effect.

Examples of suitable phytoestrogens for use in embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, dihydroxybenzoic acid lactones, coumestrol (coumestans), coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave roots, black currants, black hawthorns, eriodictyon berries, spastic bark, angelica roots, aralia spinosa roots, dianthus roots, ginseng roots, senecio scandens, licorice, vetiver, leonurus, peony roots, raspberry leaves, rosaceous plants, sage leaves, sargentodoxa roots, saw palmetto berries, wild yam roots, yarrow flowers, beans, soybeans, soy products (e.g., miso, bean flour, soymilk, bean kernels, soy protein isolates, fermented soybean cakes (tempen) or tofu), chickpeas, nuts, lentils, clover seeds, trefoil, red clover, dandelion roots, cucurbita seeds, green tea, hops, red wine, flaxseed (flaxseed), garlic, onions, flaxseed (Linseed), borage, sage, and the like, Caraway, vitex, date, fennel seed, centella asiatica, milk thistle, spearmint (penyroyal), pomegranate, sweet wormwood, bean flour, chrysanthemum, kudzu root, and the like, and combinations thereof.

Isoflavones belong to the group of plant nutrients known as polyphenols. In general, polyphenols (also known as "polyphenols") are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.

Suitable phytoestrogen isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin a, formononetin, their respective naturally occurring glycoside and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable proteins, and combinations thereof.

Suitable sources of isoflavones for use in embodiments of the present invention include, but are not limited to, soybeans, soy products, beans, alfalfa sprouts, chickpeas, peanuts, and red clover.

Long chain primary aliphatic saturated alcohols

In some embodiments, the functional ingredient is at least one long chain primary aliphatic saturated alcohol. In one embodiment, the sweetener composition comprises at least one long chain primary aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one long chain primary aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one long chain primary aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive.

The at least one long chain primary aliphatic saturated alcohol as used herein may be a single long chain primary aliphatic saturated alcohol or multiple long chain primary aliphatic saturated alcohols as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. Generally, according to particular embodiments of the present invention, at least one long chain primary aliphatic saturated alcohol is present in the sweetener composition or sweetened consumable in an amount sufficient to promote health and wellness.

Long chain primary aliphatic saturated alcohols are a different group of organic compounds. The term alcohol refers to those compounds characterized by a hydroxyl group (-OH) bonded to a carbon atom. The term primary refers to the case where the carbon atom to which the hydroxyl group is bonded to only one other carbon atom in these compounds. The term saturated refers to the situation where these compounds are characterized by the absence of carbon-carbon pi bonds. The term aliphatic refers to the situation where the carbon atoms in these compounds are linked together in a straight or branched chain rather than as rings. The term long chain refers to the case where the number of carbon atoms in these compounds is at least 8 carbons.

Non-limiting examples of specific long chain primary aliphatic saturated alcohols useful in particular embodiments of the present invention include 8 carbon atom 1-octanol, 9 carbon 1-nonanol, 10 carbon 1-decanol, 12 carbon 1-dodecanol, 14 carbon 1-tetradecanol, 16 carbon 1-hexadecanol, 18 carbon 1-octadecanol, 20 carbon 1-eicosanol, 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 28 carbon 1-octacosanol, 29 carbon 1-nonacosanol, 30 carbon 1-triacontanol, 32 carbon 1-tridecanol, and 34 carbon 1-triacontanol.

In a particularly desirable embodiment of the present invention, the long chain primary aliphatic saturated alcohol is polycosanol. Polycosanol is a term for mixtures of long chain primary aliphatic saturated alcohols consisting essentially of 28 carbon 1-octacosanol and 30 carbon 1-triacontanol, as well as other lower concentrations of alcohols such as 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1-nonacosanol, 32 carbon 1-thirty-two and 34 carbon 1-thirty-four.

The long-chain primary aliphatic saturated alcohols are derived from natural fats and oils. They may be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. Polycosanols can be isolated from a variety of plants and materials, including sugar cane (Saccharum officinarum), yam (e.g., Dioscorea opposite), bran from rice (e.g., Oryza sativa), and beeswax. Polycosanol may be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. A description of such extraction techniques can be found in U.S. patent application No.2005/0220868, the disclosure of which is expressly incorporated by reference.

Plant sterol

In some embodiments, the functional ingredient is at least one phytosterol, phytostanol, or combination thereof. In one embodiment, the sweetener composition comprises at least one phytosterol, phytostanol, or combination thereof; reb DEMNO; and optionally at least one additive. In another embodiment, a sweetened consumable comprises a sweetenable composition, at least one phytosterol, phytostanol, or combination thereof; reb DEMNO; and optionally at least one additive. In yet another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition, wherein the sweetener composition comprises at least one phytosterol, phytostanol, or combination thereof; reb DEMNO; and optionally at least one additive.

Generally, according to particular embodiments of the present invention, at least one phytosterol, phytostanol, or combination thereof is present in a sweetener composition or sweetened consumable in an amount sufficient to promote wellness and health.

As used herein, the phrases "stanol", "phytostanol (plant stanol)" and "phytostanol (phytostanol)" are synonymous.

Phytosterols and stanols are naturally found in small amounts in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, bark and other plant sources. Although people normally consume phytosterols and stanols daily, the amounts consumed are not sufficient to have significant cholesterol lowering effects or other health benefits. Accordingly, it is desirable to supplement health foods and beverages with phytosterols and stanols.

Stanols are a subgroup of steroids having a hydroxyl group at C-3. Generally, phytosterols have double bonds within the sterol core, such as cholesterol; however, the phytosterols may also comprise a substituted side chain (R) at C-24, such as ethyl or methyl, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

At least 44 naturally occurring phytosterols have been found and are typically derived from plants such as corn, soybean, wheat and wood oil; however, they can also be produced synthetically to form compositions identical to those in nature or having properties similar to naturally occurring phytosterols. Non-limiting examples of phytosterols well known to those of ordinary skill in the art, according to particular embodiments of the present invention, include 4-desmethyl sterols (e.g., beta-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ 5-avenasterol), 4-monomethyl sterols, and 4, 4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylene cycloartenol, and cyclobronol).

As used herein, the phrases "stanol", "phytostanol (plant stanol)" and "phytostanol (phytostanol)" are synonymous. Phytostanols are saturated sterol alcohols that are present in nature in only trace amounts and can also be produced synthetically, such as by hydrogenation of phytosterols. Non-limiting examples of phytostanols, according to particular embodiments of the present invention, include beta-sitostanol, campesterol, cycloartenol, and saturated forms of other triterpene alcohols.

Both phytosterols and phytostanols, as used herein, include various isomers, such as the alpha and beta isomers (e.g., alpha-sitosterol and beta-sitostanol, which comprise one of the phytosterols and phytostanols, respectively, that are most effective at lowering serum cholesterol in mammals).

The phytosterols and phytostanols of the present invention may also be in their ester form. Suitable methods for deriving esters of phytosterols and phytostanols are well known to those of ordinary skill in the art and are disclosed in U.S. patent nos. 6,589,588, 6,635,774, 6,800,317 and U.S. patent publication No. 2003/0045473, the entire disclosures of which are incorporated herein by reference. Non-limiting examples of suitable phytosterols and phytostanols include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include derivatives thereof.

Generally, the amount of functional ingredient in a sweetener composition or sweetened consumable varies widely depending on the particular sweetener composition or sweetened consumable and the functional ingredient desired. One of ordinary skill in the art will readily determine the appropriate amount of functional ingredient for each sweetener composition or sweetened consumable.

In one embodiment, a method for preparing a sweetener composition comprises mixing Reb DEMNO and at least one sweetener and/or additive and/or functional ingredient. In another embodiment, a method for preparing a sweetener composition comprises mixing a composition comprising Reb DEMNO and at least one sweetener and/or additive and/or functional ingredient. Reb DEMNO may be provided in its pure form as a sweetener alone in the sweetener composition, or it may be provided as part of a steviol glycoside mixture of stevia extract. Any of the sweeteners, additives and functional ingredients described herein may be used in the sweetener compositions of the present invention.

Sweetened consumable products

Reb DEMNO or sweetener compositions comprising Reb DEMNO may be incorporated into any known comestible material (referred to herein as "sweetenable compositions"), such as, for example, pharmaceutical compositions, comestible gel mixes and compositions, dental compositions, food (confections, condiments, chewing gum, cereal compositions, baked goods, dairy products, and tabletop sweetener compositions), beverages, and beverage products.

In one embodiment, a sweetened consumable comprises a sweetenable composition and Reb DEMNO. In another embodiment, a sweetened consumable comprises a sweetenable composition and a sweetener composition comprising Reb DEMNO. The sweetened consumable may optionally include additives, sweeteners, functional ingredients, and combinations thereof.

In one embodiment, a method for making a sweetened consumable includes mixing a sweetenable composition and Reb DEMNO. The method may further comprise adding at least one sweetener and/or additive and/or functional ingredient. In another embodiment, a method for making a sweetened consumable comprises mixing a sweetenable composition comprising Reb DEMNO and a sweetener composition. Reb DEMNO may be provided in its pure form as a sweetener alone in the sweetener composition, or it may be provided as part of a steviol glycoside mixture of stevia extract. Any of the sweeteners, additives and functional ingredients described herein may be used in the added consumable of the present invention. In one embodiment, the sweetenable composition is a beverage.

Pharmaceutical composition

In one embodiment, the pharmaceutical composition comprises a pharmaceutically acceptable active agent and Reb DEMNO. In another embodiment, the pharmaceutical composition contains a pharmaceutically acceptable active and a sweetener composition comprising Reb DEMNO. Reb DEMNO or Reb DEMNO sweetener compositions may be present in a pharmaceutical composition as an excipient material that may mask the bitter or otherwise undesirable taste of a pharmaceutically acceptable active or additional excipient material. The pharmaceutical composition may be in the form of a tablet, capsule, liquid, aerosol, powder, effervescent tablet or powder, syrup, emulsion, suspension, solution, or any other form that provides a pharmaceutical composition to a patient. In particular embodiments, the pharmaceutical composition may be in the form of oral administration, buccal administration, sublingual administration, or any other route of administration as is known in the art.

"pharmaceutically acceptable active agent" as used herein refers to any drug, pharmaceutical agent, medicament, prophylactic, therapeutic agent, or any other substance having biological activity. An "excipient material" as described herein refers to any inactive material that acts as a carrier for the active ingredient, such as any material that aids handling, stability, dispersibility, wettability, and/or release kinetics of the pharmaceutically active material.

Suitable pharmaceutically acceptable active substances include, but are not limited to, drugs for use in the gastrointestinal tract or digestive system, in the cardiovascular system, in the central nervous system, for pain or consciousness, for musculo-skeletal diseases, for the eye, for the ear, nose and oropharynx, for the respiratory system, for endocrine problems, for the reproductive or urinary system, for contraception, for obstetrics and gynecology, for the skin, for infections and infections, for immunization, for allergic diseases, for nutrition, for oncological diseases, for diagnosis, for euthanasia or other biological functions or diseases. Examples of suitable pharmaceutically acceptable active agents for use in embodiments of the present invention include, but are not limited to, antacids, reflux inhibitors, antiflatulents, antihyperamineics, proton pump inhibitors, cytoprotectants, prostaglandin analogs, laxatives, antispasmodics, antidiarrheals, bile acid sequestrants, opioids, beta-blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginals, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha-blockers, anticoagulants, heparin, antiplatelet agents, fibrinolytics, antihemophilic factors, haemostatics, hypolipidemic agents, statins, hypotoptics, anesthetics, antipsychotics, antidepressants, antiemetics, anticonvulsants, antiepileptics, anxiolytics, Barbiturates, dyskinesias, stimulants, benzodiazepines, ciclopirox, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants, antibiotics, aminoglycosides, antivirals, antifungals, antiinflammatories, antiglaucoma, sympathomimetics, steroids, cerumens, bronchodilators, NSAIDS, antitussives, mucolytics, decongestants, corticosteroids, androgens, antiandrogens, gonadotropins, growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin, bisphosphonates, vasopressin analogues, alkalizing agents, quinolones, anticholinesterases, sildenafil, oral contraceptives, hormone replacement therapy, bone regulators, follicle stimulating hormones, luteinizing hormones, garcinolenic acid (gamolenic acid), Progestogens, dopamine agonists, estrogens, prostaglandins, sex hormone releasing hormone, clomiphene, tamoxifen, diethylstilbestrol, anti-leprosy, anti-tuberculosis drugs, anti-malarial drugs, anthelmintics, antiprotozoal drugs, antisera, vaccines, interferons, toxins, vitamins, cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors, or similar types of substances, or combinations thereof. Such components are generally considered to be safe (GRAS) and/or are U.S. Food and Drug Administration (FDA) approved.

The pharmaceutically acceptable active agent is present in the pharmaceutical composition in a wide range of amounts depending on the particular pharmaceutically active agent to be used and its intended application. An effective dose of any of the pharmaceutically acceptable active agents described herein can be readily determined by using conventional techniques and by observing results obtained under similar circumstances. In determining an effective dose, a number of factors are considered, including but not limited to: the species of the patient; its size, age and overall health; the specific diseases involved; the degree of involvement or severity of the disease; the response of the individual patient; the particular pharmaceutically active agent administered; the mode of administration; bioavailability characteristics of the administered formulation; a selected dosage regimen; and drugs for simultaneous use. In the absence of serious toxic effects when used in generally acceptable amounts, pharmaceutically acceptable active substances are included in a pharmaceutically acceptable carrier, diluent or excipient in an amount sufficient to deliver a therapeutic amount of the pharmaceutically acceptable active substance to the patient. Thus, suitable amounts can be readily determined by one skilled in the art.

According to a particular embodiment of the invention, the concentration of the pharmaceutically acceptable active agent in the pharmaceutical composition will depend on the absorption, inactivation and excretion rates of the drug as well as other factors known to those skilled in the art. It should be noted that dosage values will also vary with the severity of the condition to be alleviated. It is to be further understood that for any particular subject, the specific dosage regimen should be adjusted over time according to the professional judgment of the individual person administering and supervising the administration of the pharmaceutical compositions with the compositions, and that the dosage ranges set forth herein are exemplary only and are not intended to limit the scope or practice of the claimed compositions. The pharmaceutically acceptable active substance may be administered in a single dose, or may be divided into a plurality of smaller doses for administration at different time intervals.

In addition to Reb DEMNO or sweetener compositions comprising Reb DEMNO, the pharmaceutical compositions may also include other pharmaceutically acceptable excipient materials. Examples of suitable excipients for use in embodiments of the present invention include, but are not limited to, antiadherents, binders (e.g., macrocrystalline cellulose, tragacanth or gelatin), coatings, disintegrants, fillers, diluents, softeners, emulsifiers, flavoring agents, colorants, adjuvants, lubricants, functional agents (e.g., nutraceuticals), viscosity modifiers, bulking agents, glidants (e.g., colloidal silicon dioxide), surfactants, osmotic agents, diluents, or any other inactive ingredients, or combinations thereof. For example, the pharmaceutical composition of the invention may comprise an excipient substance selected from the group consisting of: calcium carbonate, coloring agents, whitening agents, preservatives and flavoring agents, triacetin, magnesium stearate, sterotes, natural or artificial flavoring agents, essential oils, plant extracts, fruit essences, gelatin, or combinations thereof.

The excipient material of the pharmaceutical composition may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include caloric and non-caloric compounds. In one embodiment, the additive functions as a bulk sweetener. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In particular embodiments, the bulk sweetener is present in the pharmaceutical composition in a wide range of amounts depending on the desired sweetness level. Suitable amounts of both sweeteners will be readily determined by those skilled in the art.

Edible gel mixture and edible gel composition

In one embodiment, the edible gel or edible gel mixture comprises Reb DEMNO. In another embodiment, the edible gel or edible gel mixture comprises a sweetener composition comprising Reb DEMNO. The edible gel or edible gel mixture may optionally include additives, functional ingredients, or combinations thereof.

Edible gels are gels that can be eaten. Gels are colloidal systems in which a network of particles spans the volume of liquid medium. Although gels are primarily composed of liquids and therefore exhibit densities similar to liquids, gels have the structural consistency of solids due to the network of particles across the liquid medium. For this reason, gels are typically presented as solid, jelly-like materials. Gels can be used in a number of applications. For example, gels may be used in food, paints and adhesives.

Non-limiting examples of edible gel compositions for use in particular embodiments include gelled desserts, puddings, jellies, pastes, cakes, flavored jellies, marshmallows, gummies, and the like. The edible gel mixture is typically a powdered or particulate solid to which a fluid may be added to form the edible gel composition. Non-limiting examples of fluids for use in particular embodiments include water, dairy fluids, dairy-like fluids, juices, alcohols, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy fluids that may be used in particular embodiments include milk, fermented milk, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy-like fluids that may be used in particular embodiments include, for example, soy milk and non-dairy coffee creamer. Because edible gel products found in the market are typically sweetened with sucrose, it is desirable to sweeten the edible gel with alternative sweeteners to provide a low or non-caloric alternative.

The term "gelling component" as used herein refers to any material that can form a colloidal system within a liquid medium. Non-limiting examples of gelling ingredients for particular embodiments include gelatin, alginates, carageenan, gums, pectin, konjac, agar, food acids, rennet, starch derivatives, and combinations thereof. It is well known to those of ordinary skill in the art that the amount of gelling ingredients used in an edible gel mixture or edible gel composition will vary considerably depending on various factors, such as the particular gelling ingredients used, the particular fluid base used, and the desired gel characteristics.

It is well known to those of ordinary skill in the art that edible gel mixtures and edible gels can be prepared using other ingredients and gelling agents in addition to Reb DEMNO or sweetener compositions comprising Reb DEMNO. Non-limiting examples of other ingredients used in particular embodiments include food acids, salts of food acids, buffer systems, bulking agents, sequestering agents, crosslinking agents, one or more flavoring agents, one or more coloring agents, and combinations thereof. Non-limiting examples of edible acids for use in particular embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of edible acids for use in particular embodiments include sodium salts of edible acids, potassium salts of edible acids, and combinations thereof. Non-limiting examples of bulking agents for use in particular embodiments include fructo-oligosaccharides (raftilose), isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of chelating agents for use in particular embodiments include calcium disodium ethylene tetraacetate, glucono-lactone, sodium gluconate, potassium gluconate, Ethylene Diamine Tetraacetic Acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for particular embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

Dental composition

In one embodiment, the dental composition comprises Reb DEMNO. In another embodiment, the dental composition comprises a sweetener composition comprising Reb DEMNO. Dental compositions typically comprise an active dental substance and a matrix material. Reb DEMNO or a sweetener composition comprising Reb DEMNO may be used as a matrix material to sweeten a dental composition. The dental composition may be in the form of any oral composition for use in the oral cavity such as, for example, a mouth freshener, gargle, mouthwash, toothpaste, tooth polish, tooth powder, mouth spray, tooth whitener, dental floss, and the like.

An "active dental substance" as described herein is any composition that can be used to improve the aesthetic appearance and/or health of teeth or gums or to prevent dental caries. As used herein, "matrix material" refers to any inactive substance used as a carrier for an active dental substance, such as any material that facilitates handling, stability, dispersibility, wettability, foaming and/or release kinetics of the active dental substance.

Suitable active dental substances for use in embodiments of the present invention include, but are not limited to, substances that remove plaque, remove food from teeth, help eliminate and/or mask bad breath, prevent tooth decay, and prevent gum disease (i.e., gums). Examples of suitable active dental substances for use in embodiments of the present invention include, but are not limited to, anticaries agents, fluorides, sodium fluoride, sodium monofluorophosphate, stannous fluoride, hydrogen peroxide, urea peroxide (i.e., carbamide peroxide), antibacterial agents, antiplaque agents, detergents, anticalculus agents, abrasives, sodium bicarbonate, alkali and alkaline earth metal percarbonates, perborates, or similar types of substances, or combinations thereof. Such components are generally considered to be safe (GRAS) and/or are U.S. Food and Drug Administration (FDA) approved.

According to a particular embodiment of the present invention, the active dental substance is present in the dental composition in an amount of from about 50ppm to about 3,000ppm, such as from about 50ppm to about 100ppm, from about 100ppm to about 1,000ppm, and from about 1,000ppm to about 3,000ppm of the dental composition. Typically, the active dental substance is present in the dental composition in an amount effective to at least improve the aesthetic appearance and/or health of the teeth or gingival margin or to prevent dental caries. For example, dental compositions containing toothpaste may include an active dental substance that contains fluoride in an amount of about 850 to about 1,150 ppm.

In addition to Reb DEMNO or sweetener compositions comprising Reb DEMNO, the dental composition may also include other matrix materials. Examples of suitable matrix materials for use in embodiments of the present invention include, but are not limited to, water, sodium lauryl sulfate or other sulfate salts, humectants, enzymes, vitamins, herbs, calcium, flavoring agents (e.g., mint, bubble gum, cinnamon, lemon, or orange), surfactants, binders, preservatives, gelling agents, pH adjusters, peroxide activators, stabilizers, colorants, or similar types of materials, and combinations thereof.

The matrix material of the dental composition may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Generally, the amount of bulk sweetener present in a dental composition ranges broadly depending on the particular embodiment of the dental composition and the degree of sweetness desired. One of ordinary skill in the art will readily determine the appropriate amount of bulk sweetener. In particular embodiments, the bulk sweetener is present in the dental composition in an amount in the range of about 0.1 to about 5% by weight of the dental composition, such as, for example, in the range of about 0.1% to about 1%, about 1% to about 2%, about 2% to about 3%, about 3% to about 4%, and about 4% to about 5%.

According to a specific embodiment of the present invention, the matrix material is present in the dental composition in an amount in the range of about 20% to about 99% by weight of the dental composition, such as for example about 20% to about 50%, about 50% to about 75% and about 75% to about 99% by weight. Typically, the matrix material is present in an effective amount to provide a carrier for the active dental substance.

In a particular embodiment, the dental composition comprises Reb deno and an active dental substance. In another embodiment, the dental composition includes a sweetener composition comprising Reb DEMNO and an active dental substance. Generally, the amount of sweetener will vary widely depending on the nature of the particular dental composition and the degree of sweetness desired. One skilled in the art will be able to identify the appropriate amount of sweetener to use in such dental compositions. In a particular embodiment, Reb DEMNO is present in the dental composition in an amount in the range of about 1ppm to about 5,000ppm of the dental composition, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, about 1,000ppm to about 5,000ppm, and at least one additive is present in the dental composition in an amount in the range of about 0.1ppm to about 100,000ppm of the dental composition, such as, for example, about 0.1ppm to about 1ppm, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, about 1,000ppm to about 10,000ppm, and about 10,000ppm to about 100,000ppm of the dental composition.

Food products include, but are not limited to, confections, condiments, chewing gum, cereals, baked goods, and dairy products.

Sweet food

In one embodiment, the confection comprises Reb DEMNO. In another embodiment, the confection comprises a sweetener composition comprising RebDEMNO.

As used herein, "confectionery" may refer to sweets (sweet), hard candies (lollie), candies, or similar terms. Confections typically comprise a base composition component and a sweetener component. Reb DEMNO or a sweetener composition comprising Reb DEMNO may be used as the sweetener component. The confectionery may be in the form of any food product which is generally perceived as being sugar rich or generally sweet. According to a particular embodiment of the invention, the confectionery may be a baked product, such as a pastry; desserts, such as yogurts, jellies, drinkable jellies, puddings, bavaria creams, custards, cakes, brownies, mousses, and the like, sweetened foods for use during or after a meal; freezing the food; cold confections, for example, of the ice cream type, such as ice cream, frozen milk, ice cream and the like (foods in which sweeteners and various other types of raw materials are added to dairy products and the resulting mixture is stirred and frozen), and ice confections, if custard, ice desserts and the like (foods in which various other types of raw materials are added to a sugar-containing liquid and the resulting mixture is stirred and frozen); general confectionery, for example, baked confectionery or steamed confectionery such as crackers, biscuits, round bread with a filling of soy sauce, hama, sweet milk sandwich, etc.; rice cakes and snacks; a desktop product; typical confectionery products include chewing gums (e.g., compositions comprising a substantially water-insoluble, chewable gum base such as chicle or substitutes therefor, including jetulong, guttakay rubber or certain edible natural synthetic resins or waxes), hard candies, soft candies, mints, nougats, jelly beans, fudge, toffee, condensed milk tablets, licorice, chocolate, gelatin, marshmallow, marzipan, fudge, marshmallow, cotton, and the like; sauces, including fruit flavored sauces, chocolate sauces, and the like; an edible gel; cheese, including butter cheese, roux, whipped cream, and the like; sauces, including strawberry jam, orange jam, and the like; and bread, including sweet bread and the like, or other starch products, and combinations thereof.

As used herein, "matrix composition" refers to any composition that may be a food item and provides a matrix for carrying a sweetener component.

Suitable matrix compositions for use in embodiments of the present invention may include flour, yeast, water, salt, butter, egg, milk powder, wine, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorants, polyols, sorbitol, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerol, natural or synthetic gums, starch, and the like, and combinations thereof. Such components are generally considered to be safe (GRA) and/or approved by the U.S. Food and Drug Administration (FDA). According to a particular embodiment of the invention, the matrix composition is present in the confection in an amount in the range of from about 0.1% to about 99% by weight of the confection, such as, for example, from about 0.1% to about 1%, from about 1% to about 10%, from about 10% to about 25%, from about 25% to about 50%, from about 50% to about 75%, and from about 75% to about 99%. Typically, the matrix composition is present in the confection in an amount to provide a food product in combination with Reb DEMNO or a sweetener composition comprising Reb DEMNO.

The base composition of the confection may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include caloric and non-caloric compounds, non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Generally, the range of bulk sweeteners present in a confection will depend broadly on the particular embodiment of the confection and the degree of sweetness desired. One of ordinary skill in the art will readily determine the appropriate amount of bulk sweetener.

In a particular embodiment, the confection comprises Reb DEMNO or a sweetener composition comprising Reb DEMNO and a base composition. Generally, the range of Reb DEMNO present in a confection will depend broadly on the particular embodiment of the confection and the degree of sweetness desired. One of ordinary skill in the art will readily determine the appropriate amount of sweetener. In a particular embodiment, Reb DEMNO is present in the confection in an amount in the range of about 30ppm to about 6,000ppm of the confection, such as, for example, about 30ppm to about 100ppm, about 100ppm to about 500ppm, about 500ppm to about 1,000ppm, about 1,000ppm to about 3,000ppm, and about 3,000ppm to about 6,000 ppm. In another embodiment, Reb DEMNO is present in the confection in an amount in the range of about 1ppm to about 10,000ppm of the confection, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. In embodiments where the confection comprises hard candy, Reb DEMNO is present in an amount in the range of about 150ppm to about 2,250ppm of hard candy, such as, for example, about 150ppm to about 500ppm, about 500ppm to about 1,000ppm, about 1,000ppm to about 1,500ppm, about 1,500ppm to about 2,000ppm, and about 2,000ppm to about 2,250 ppm.

Flavouring composition

In one embodiment, the flavoring comprises Reb DEMNO. In another embodiment, the flavoring comprises a sweetener composition comprising Reb DEMNO. A flavoring, as used herein, is a composition used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include tomato paste (ketchup); mustard; barbecue sauce; butter; a chilli sauce; sour and spicy sauce; a mixed sauce (cocktail sauce); curry; dipping sauce; fish paste; horseradish; chili sauce; jelly, jam, orange jam or preserve; mayonnaise; peanut butter; seasonings (relish); a filled mayonnaise (remoulde); salad dressing (e.g., oil and vinegar, kaiser sauce, french sauce, pasture salad dressing (ranch), blue cheese, russian salad dressing, thousand island salad dressing, italian salad dressing, and sweet vinegar), onion sauce (salsa); german pickled Chinese cabbage; soy sauce; beefsteak sauce; syrup; tower sauce; and a Worcester sauce.

The flavor base typically comprises a mixture of different ingredients, non-limiting examples of which include a carrier (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, chili powder, turmeric, and combinations thereof); fruits, vegetables or products thereof (e.g., tomatoes or tomato-based products (pastes, purees), fruit juices, fruit peels, and combinations thereof); oil or oil emulsions, in particular vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, proteins, gum arabic, carob gum, guar gum, karaya gum, tragacanth gum, carageenan gum, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates, and combinations thereof). Formulations for flavor bases and methods of making flavor bases are well known to those of ordinary skill in the art.

Typically, the flavoring will also contain a caloric sweetener such as sucrose, high fructose corn syrup, molasses, honey or brown sugar. In exemplary embodiments of the condiments provided herein, Reb DEMNO or sweetener compositions comprising Reb DEMNO are used in place of traditional caloric sweeteners. Thus, the flavor composition desirably comprises Reb DEMNO or a composition comprising Reb DEMNO and a flavor base.

The flavoring composition optionally can include natural and/or other synthetic high potency sweeteners, bulk sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., medicaments, nutrients, or components of food or plants), flavors, colors, or combinations thereof.

Chewing gum composition

In one embodiment, the chewing gum composition comprises Reb DEMNO. In another embodiment, the chewing gum composition includes a sweetener composition comprising Reb DEMNO. Chewing gum compositions generally comprise a water soluble portion and a water insoluble chewable gum base portion. The water soluble portion, which typically includes a sweetener or sweetener composition, dissipates with a portion of the flavor over a period of time during chewing, while the insoluble gum base portion remains in the mouth. The insoluble gum base generally dictates that the gum be considered a chewing gum, bubble gum, or functional gum.

An insoluble gum base, which is typically present in the chewing gum composition in an amount ranging from about 15 to about 35% by weight of the chewing gum composition, such as for example ranging from about 15% to about 20%, from about 20% to about 25%, from about 25% to about 30%, and from about 30% to about 35% by weight of the chewing gum composition, typically comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components are generally considered food grade, considered safe (GRAS), and/or are U.S. Food and Drug Administration (FDA) approved.

Elastomers, the major component of the gum base, provide the elasticity, adhesive properties of the gum, and may include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., jelutong (r), pelilow (r), coumaric pectin (sorva), balata (r), malabara (r), chocolate massarandua (r), nispero, rosindinha, chicle, and gutta percha (g)); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymeric elastomers). In a particular embodiment, the elastomer is present in the gum base in an amount in the range of about 3 wt.% to about 50 wt.% of the gum base, such as, for example, in the range of about 3 wt.% to about 5 wt.%, about 5 wt.% to about 10 wt.%, about 10 wt.% to about 20 wt.%, about 20 wt.% to about 30 wt.%, about 30 wt.% to about 40 wt.%, and about 40 wt.% to about 50 wt.% of the gum base.

The resin serves to modify the hardness of the gum base and helps to soften the elastomeric component of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., from alpha-pinene, beta-pinene, and/or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene-vinyl acetate copolymers, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In a particular embodiment, the resin is present in the gum base in an amount in the range of about 5 wt% to about 75 wt% of the gum base, such as, for example, in the range of about 5 wt% to about 15 wt%, about 15 wt% to about 25 wt%, about 25 wt% to about 35 wt%, about 35 wt% to about 45 wt%, about 45 wt% to about 55 wt%, about 55 wt% to about 65 wt%, and about 65 wt% to about 75 wt% of the gum base.

Softeners, which are also known as plasticizers, are used to modify the ease of chewing and/or the mouthfeel of the chewing gum composition. Typically, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, large hydrogenated or partially hydrogenated vegetable oils (e.g., soybean oil, canola oil (canola), cottonseed oil, sunflower oil, palm oil, coconut oil, corn oil, safflower oil, or palm kernel oil), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol rosinate, lecithin, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fisher-Tropsch wax, paraffin wax, and microcrystalline and natural waxes (e.g., candelilla wax, beeswax, and carnauba wax). Microcrystalline waxes, especially those with high crystallinity and high melting point, may also be considered thickeners or texture modifiers. In particular embodiments, the softening agent is present in the gum base in an amount in the range of about 0.5% to about 25% by weight of the gum base, such as, for example, in the range of about 0.5% to about 1%, about 1% to about 5%, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, and about 20% to about 25% by weight of the gum base.

Emulsifiers are used to form uniform dispersions of the insoluble and soluble phases of chewing gum compositions, as well as having plasticizing properties. Suitable emulsifiers include Glycerol Monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleic acid (PPGR), mono-and diglycerides of fatty acids, glycerol distearate, triacetin, acetylated monoglycerides, glycerol triacetate and magnesium stearate. In particular embodiments, the emulsifier is present in the gum base in an amount in the range of about 2% to about 30% by weight of the gum base, such as, for example, in the range of about 2% to about 5%, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, about 20% to about 25%, and about 25% to about 30% by weight of the gum base.

The chewing gum composition may also include adjuvants or fillers in the gum base and/or the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrose, calcium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide and calcium phosphate. In particular embodiments, lecithin may be used as an inert filler to reduce the viscosity of the chewing gum composition. In other embodiments, lactic acid copolymers, proteins (e.g., gluten and/or zein), and/or guar gum may be used to produce colloids that are more readily biodegradable. The adjuvant or filler is typically present in the gum base in an amount up to about 20% by weight of the gum base. Other optional ingredients include coloring agents, whitening agents, preservatives, and flavoring agents.

In particular embodiments of the chewing gum composition, the gum base comprises about 5 to about 95% by weight of the chewing gum composition, such as, for example, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, about 20% to about 25%, about 25% to about 30%, about 30% to about 50%, and about 50% to about 95%, more desirably about 15 to about 50%, and even about 20 to about 30% by weight of the chewing gum composition.

The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, colorants, adjuvants, fillers, functional agents (e.g., pharmaceutical agents or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are mentioned above.

Bulk sweeteners include caloric and non-caloric compounds, non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In particular embodiments, the bulk sweetener is present in the chewing gum composition in an amount in the range of about 1% to about 75% by weight of the chewing gum composition, such as, for example, about 1% to about 15%, about 15% to about 30%, about 30% to about 45%, about 45% to about 60%, and about 60% to about 75%.

The flavoring agent may be used in the insoluble gum base or soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial flavoring agents. In particular embodiments, the flavoring agent comprises essential oils, such as plant or fruit derived oils, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay, thyme, cypress, nutmeg, allspice, sage, nutmeg dried skin (mace), and almond. In another embodiment, the flavoring agent comprises a plant extract or fruit essence, such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another embodiment, the flavoring agent comprises a citrus flavoring agent, such as an extract, essence, or oil of lemon, lime, orange, mandarin, grapefruit, citron, or kumquat.

In a particular embodiment, the chewing gum composition comprises Reb DEMNO and a gum base or a sweetener composition comprising Reb DEMNO and a gum base. In a particular embodiment, Reb DEMNO is present in the chewing gum composition in an amount in the range of about 1ppm to about 10,000ppm of the chewing gum composition, such as, for example, in the range of about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm.

Cereal composition

In one embodiment, the cereal composition comprises Reb DEMNO. In another embodiment, the cereal composition comprises a sweetener composition comprising Reb DEMNO. Cereal compositions are typically consumed as a staple food or as a snack. Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals that are consumed without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed to produce a shredded, flaked, puffed or extruded form. Breakfast cereals are usually eaten cold and often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, cereal bars (granola bars), and nutritional bars. Hot cereals are usually cooked before consumption, usually in milk or water. Non-limiting examples of hot cereals include corn grits (grit), porridge, corn gruel (polenta), rice, and oatmeal.

Cereal compositions typically comprise at least one cereal ingredient. The term "cereal component" as used herein refers to materials such as whole or partial grains, whole or partial seeds and whole or partial grasses. Non-limiting examples of cereal components for use in particular embodiments include corn, wheat, rice, barley, bran endosperm, parboiled wheat (malt), sorghum (soghums), millet, oats, rye, triticale, buckwheat, fanio, quinoa (quinoa), beans, soybeans, amaranth, teff, spelt, and kaniwa.

In one embodiment, the cereal composition comprises Reb DEMNO and a sweetener composition comprising Reb DEMNO and at least one cereal ingredient. Reb DEMNO or sweetener compositions comprising Reb DEMNO may be added to a cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glaze, or as a base mix (i.e., added as an ingredient to the cereal formula prior to preparation of the final cereal product).

Thus, in one embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added to a cereal composition as a base blend. In one embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is mixed with a hot cereal prior to cooking to provide a sweetened hot cereal product. In another embodiment, Reb DEMNO or a sweetener comprising Reb DEMNO is mixed with the cereal base prior to cereal extrusion.

In another embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added as a coating to a cereal composition, such as, for example, by mixing Reb DEMNO or a sweetener comprising Reb DEMNO with a food grade oil and applying the mixture to the cereal. In various embodiments, Reb DEMNO or sweetener compositions comprising Reb DEMNO and food grade oil may be applied separately to the cereal by first applying the oil or sweetener. Non-limiting examples of food grade oils for use in particular embodiments include vegetable oils, such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil (canola oil), olive oil, sesame seed oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food grade fats may be used in place of the oil, provided that the fat is melted prior to application to the cereal.

In another embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added to a cereal composition as a glaze. Non-limiting examples of glazing agents used in particular embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added as a glaze by combining with a glaze and an edible grade oil or fat and applying the mixture to the grain. In yet another embodiment, a gum system such as, for example, acacia gum, carboxymethyl cellulose, or seaweed may be added to the glaze to provide structural support. In addition, the glaze may also include a coloring agent, and may include a flavoring agent.

In another embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added to a cereal composition as a frosting. In one such embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is mixed with water and a icing agent prior to application to the cereal. Non-limiting examples of sugar creams for use in particular embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The icing may also include food grade oils, food grade fats, colorants and/or flavors.

Generally, the amount of Reb DEMNO in a cereal composition varies widely depending on the particular type of cereal composition and its desired sweetness. One of ordinary skill in the art can readily determine the appropriate amount of sweetener to add to the cereal composition. In a particular embodiment, Reb DEMNO is present in the cereal composition in an amount in the range of about 0.02 wt% to about 1.5 wt% of the cereal composition, such as, for example, in the range of about 0.02 wt% to about 0.2 wt%, about 0.2 wt% to about 1 wt%, and about 1 wt% to about 1.5 wt%, and the at least one additive is present in the cereal composition in an amount in the range of about 1 wt% to about 5 wt% of the cereal composition, such as, for example, in the range of about 1 wt% to about 2 wt%, about 2 wt% to about 3 wt%, about 3 wt% to about 4 wt%, and about 4 wt% to about 5 wt%.

Baked product

In one embodiment, the baked good comprises Reb DEMNO. In another embodiment, a baked good comprises a sweetener composition comprising Reb DEMNO. Baked goods as used herein include ready-to-eat and all ready-to-bake products, flours and mixtures that need to be prepared prior to serving. Non-limiting examples of baked goods include cakes, crackers, cookies, chocolates (brownies), muffins, rolls, bagels, donuts, rolls, pastries, croissants, cookies, breads, bread products, and rolls.

Preferred baked products according to embodiments of the invention can be categorized into three groups: bread-type doughs (e.g., white bread, miscellaneous bread, soft bread, hard bread, bagels, pizza dough, and flour wafers), sweet doughs (e.g., danish bread, croissants, crackers, pastry, pie crusts, biscuits, and cookies), and batters (e.g., cakes such as sponge cakes, pound cakes, chocolate cakes, cheese cakes, and puff cakes, doughnuts or other yeast-leavened cakes, chocolate cakes, and muffins). Doughs are generally characterized as being flour-based, whereas batters are more water-based.

Baked products according to particular embodiments of the invention typically comprise a mixture of sweetener, water and fat. Baked products made according to many embodiments of the invention also contain flour to make a dough or batter. The term "dough" as used herein is a mixture of flour and other ingredients that is hard enough to knead or tumble. The term "batter" as used herein consists of flour, liquid (such as milk or water) and other ingredients, and is sufficiently thin to pour or drip from a spoon. Desirably, according to particular embodiments of the present invention, the flour is present in the baked product in an amount ranging from about 15 to about 60% on a dry weight basis, more desirably from about 15% to about 23%, from about 23% to about 35%, from about 35% to about 48%, and from about 48% to about 60% on a dry weight basis.

The type of flour may be selected based on the desired product. Typically, the flour comprises edible non-toxic flour conventionally used in baked goods. According to particular embodiments, the flour may be bleached baking flour, general purpose flour, or unbleached flour. In other embodiments, flours that have been otherwise treated may also be used. For example, in particular embodiments, the flour may be enriched with additional vitamins, minerals, or proteins. Non-limiting examples of flours suitable for use in particular embodiments of the invention include wheat, corn flour, whole grain, a portion of a whole grain (wheat, bran, and oat flour), and combinations thereof. In particular embodiments, starch or starch-containing material may also be used as flour. Common food starches are typically derived from potato, corn, wheat, barley, oat, tapioca, arrowroot and sago. Modified and pregelatinized starches may also be used in embodiments of the invention.

The type of fat or oil used in embodiments of the present invention may include any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats suitable for use in embodiments of the present invention include vegetable oils, tallow, lard, marine oils, and combinations thereof. According to particular embodiments, the fat may be fractionated, partially hydrogenated and/or fortified. In another embodiment, the fat desirably comprises reduced, low-calorie or non-digestible fat, fat substitute, or synthetic fat. In yet another embodiment, shortening, fat, or a mixture of hard or soft fats may also be used. In particular embodiments, the shortening is derived primarily from triglycerides obtained from vegetable sources (e.g., cottonseed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil, and mixtures thereof). Synthetic or natural triglycerides of fatty acids having chain lengths of 8 to 24 carbon atoms may also be used in particular embodiments. Desirably, according to particular embodiments of the present invention, fat is present in the baked good in an amount in the range of about 2 to about 35% by weight on a dry weight basis, more desirably about 2% to about 12%, about 12% to about 22%, about 22% to about 29%, and about 29% to about 35% by weight on a dry weight basis.

Baked products according to particular embodiments of the invention also comprise an amount of water sufficient to provide a desired consistency, enabling the baked product to be properly shaped, machined and cut before or after cooking. The total moisture content of the baked product includes any water added directly to the baked product as well as water present in separately added ingredients (e.g., flour, which typically includes about 12 to about 14% moisture by weight). Desirably, according to a particular embodiment of the present invention, the water is present in the baked product in an amount of up to about 25%, such as, for example, up to about 5%, up to about 10%, up to about 15%, up to about 20%, and up to about 25% by weight of the baked product.

Baked products according to embodiments of the invention may also contain a number of additional conventional ingredients such as leavening agents, flavoring agents, colors, milk by-products, eggs, egg by-products, cocoa, vanilla or other flavorings, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peels, preserves, coconuts, flavor chips (such as chocolate chips, butterscotch chips and caramel chips), and combinations thereof. In particular embodiments, the baked product may further comprise an emulsifier, such as lecithin and monoglycerides.

According to particular embodiments of the present invention, the starter culture may comprise a chemical starter culture or a yeast starter culture. Non-limiting examples of chemical leavening agents suitable for use in particular embodiments of the present invention include sodium bicarbonate (e.g., sodium bicarbonate, potassium bicarbonate, or aluminum bicarbonate), leavening acids (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

According to another embodiment of the invention, cocoa may comprise natural or "Dutched" chocolate that has been extracted or otherwise freed of a substantial portion of the fat or cocoa butter by solvent extraction, pressing or other means. In particular embodiments, it may be desirable to reduce the fat content in a baked product comprising chocolate due to the additional fat present in cocoa butter. In particular embodiments, a greater amount of chocolate may need to be added compared to cocoa to provide an equivalent amount of flavor and color.

Baked goods typically also contain caloric sweeteners such as sucrose, high fructose corn syrup, erythritol, molasses, honey, or brown sugar. In exemplary embodiments of the baked articles provided herein, the caloric sweetener is partially or fully replaced with Reb DEMNO or a sweetener composition comprising Reb DEMNO. Thus, in one embodiment, the baked product comprises Reb DEMNO or a composition comprising Reb DEMNO in combination with fat, water and optionally flour. In a particular embodiment, the baked product optionally may include other natural and/or synthetic high-potency sweeteners and/or bulk sweeteners.

Dairy product

In one embodiment, the dairy product comprises Reb DEMNO. In another embodiment, the dairy product comprises a sweetener composition comprising Reb DEMNO. Suitable dairy products and methods for making dairy products for use in the present invention are well known to those of ordinary skill in the art. A dairy product as used herein comprises milk or a food product produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of the invention include milk, cream, sour cream, french fries (creme fraiche), buttermilk (buttermilk), fermented buttermilk, milk powder, condensed milk, light milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen cream (frozen custard), frozen yogurt, spaghetti (gelato), cream spread (vla), healthy yogurt (piima), yogurt

Yogurt kajmak, kephir, willi (viii), kumi (kumis), argy yogurt (airag), ice milk, casein, salt yogurt (ayran), milkshake (lassi), korean condensed milk (khoa), or combinations thereof.

Milk is a fluid secreted by the mammary glands of female mammals for the nutrition of their young children. The milk producing capacity of females is one of the defining mammalian traits and provides the primary source of nutrition for newborns before they can digest more different foods. In a particular embodiment of the invention the dairy product is derived from fresh milk of a cow, a goat, a sheep, a horse, a donkey, a camel, a buffalo, a yak, a reindeer, a moose or a human.

In a particular embodiment of the invention, processing of a dairy product from fresh milk typically comprises the steps of pasteurization, creaming (fining) and homogenization. Although fresh milk can be consumed without pasteurization, it is typically pasteurized to destroy harmful microorganisms, such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization typically involves heating the milk to an elevated temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

Creaming is traditionally followed by a pasteurization step and involves the separation of milk into a higher fat cream layer and a lower fat milk layer. The milk will separate into a milk and cream layer upon standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be skimmed and used as a separate dairy product. Alternatively, centrifugation may be used to separate cream from milk. The remaining milk is classified according to its fat content, non-limiting examples of which include whole, 2%, 1% and skim milk.

After the desired amount of fat is removed from the milk by creaming, the milk is often homogenized. Homogenization prevents cream from separating from milk and generally involves pumping the milk through a narrow tube at high pressure to break up fat globules in the milk. Pasteurization, creaming, and homogenization of milk are common but not necessary for the production of consumable dairy products. Thus, suitable dairy products for use in embodiments of the invention may not undergo the processing steps described herein, undergo a single processing step, or a combination of processing steps. Suitable dairy products for use in embodiments of the invention may also undergo processing steps other than those described herein.

Particular embodiments of the present invention include dairy products produced from milk by other processing steps. The cream may be skimmed from the top of the milk, as described above, or separated from the milk using a mechanical centrifuge. In a particular embodiment, the dairy product comprises sour cream, a fat-rich dairy product obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which makes the cream sour and thick. In another embodiment, the dairy product comprises french fries, a heavy cream that is slightly acidified with bacterial cultures in a manner similar to sour cream. French style yogurts are generally not as thick as sour cream, nor as sour. In yet another embodiment, the dairy product comprises fermented buttermilk. Fermented buttermilk is obtained by adding bacteria to milk. The fermentation resulting from the conversion of lactose to lactic acid by the bacterial culture imparts a sour taste to the fermented buttermilk. Although produced in a different manner, fermented buttermilk is generally similar to traditional buttermilk, which is a by-product of butter manufacture.

According to other specific embodiments of the present invention, the dairy product comprises milk powder, condensed milk, light milk, or a combination thereof. Milk powder, condensed milk and light milk are typically produced by removing water from milk. In a particular embodiment, the dairy product comprises a milk powder comprising dry milk solids having a low water content. In another specific embodiment, the dairy product comprises condensed milk. Condensed milk typically contains milk with a reduced moisture content and added sweeteners, resulting in a thick sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises light milk. Bland milk typically comprises fresh, homogenized milk from which about 60% water has been removed, which has been refrigerated, fortified with additives (such as vitamins and stabilizers), packaged, and terminally sterilized. According to another embodiment of the invention, a dairy product comprises a dry creamer and Reb DEMNO or a Reb DEMNO sweetener composition.

In another specific embodiment, the dairy product provided herein comprises butter. Butter is generally prepared by stirring fresh or fermented cream or milk. Butter generally comprises milk fat surrounding droplets, which droplets mainly comprise water and milk proteins. The stirring process breaks the film around the milk fat globules, allowing the milk fat to combine and separate from the rest of the cream. In yet another embodiment, the dairy product comprises buttermilk, which is a sour liquid remaining after production of butter from whole milk by a whipping process.

In yet another embodiment, the dairy product comprises cheese, which is a solid food product produced by coagulating milk using rennet or a combination of rennet replacer and acidification. Rennet is a complex of natural enzymes produced in the mammalian stomach for digesting milk, which is used in cheese making to coagulate milk, separating it into a solid called curd and a liquid called whey. Typically, rennet is obtained from the stomach of young ruminants (e.g., calves); however, alternative sources of rennet include some plants, microbial organisms and genetically modified bacteria, fungi or yeasts. In addition, milk may be coagulated by the addition of acid (e.g., citric acid). Typically, a combination of rennet and/or acidification is used to coagulate the milk. After separating the milk into curd and whey, some cheeses are made by simply draining, salting, and packaging the curd. However, for most cheeses, more processing is required. Many different methods can be used to make hundreds of available cheese varieties. The process comprises heating cheese, cutting into small blocks, draining, salting, stretching, cutting (cheese), washing, molding, aging and aging. Some cheeses, such as blue cheese, incorporate other bacteria or molds prior to or during aging to impart flavor and aroma to the final product. Cottage cheese (cottage cheese) is a cheese curd product with a mild flavor that drains but does not compress so that some whey is retained. The curd is typically washed to remove acidity. Cream cheese is a soft, mild tasting white cheese with a high fat content that is formed by adding cream to milk and then coagulating to form a rich curd. Alternatively, cream cheese is made from skim milk by adding cream to the curd. It should be understood that cheese as used herein encompasses all solid food products resulting from coagulation of milk.

In another specific embodiment of the invention, the dairy product comprises yoghurt. Yoghurt is usually produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid which acts on the proteins in the milk to give a yoghurt of gel-like texture and sour taste. In particularly desirable embodiments, the yogurt can be sweetened and/or flavored with sweeteners. Non-limiting examples of flavoring agents include, but are not limited to, fruit (e.g., peach, strawberry, banana), vanilla, and chocolate. Yoghurt as used herein also includes yoghurt varieties of different consistency and viscosity, such as darxi (dahi), darchyme (dadifh) or darhua (dadifh), concentrated yoghurt (labneh) or mediterranean yoghurt (labaneh), bulgarian yoghurt (bulgarian), kefir (kefir) and moyama yoghurt (matsonii). In another embodiment, the dairy product comprises a yoghurt-based beverage, also known as drinkable yoghurt or yoghurt smoothie. In particularly desirable embodiments, the yogurt-based beverage may contain sweeteners, flavoring agents, other ingredients, or combinations thereof.

Other dairy products than those described herein may be used in particular embodiments of the invention. Such dairy products are well known to those of ordinary skill in the art, non-limiting examples of which include milk, milk and juice, coffee, tea, miso (vla), healthy yogurt, yogurt (filmjolk), karjmak (kajmak), kefir (kephir), willi (viii), kumis (kumis), argy (airag), ice milk, casein, salt yogurt (ayran), indian milkshake (lassi), and korean concentrated milk (khoa).

According to a particular embodiment of the invention, the dairy composition may also comprise other additives. Non-limiting examples of suitable additives include sweetening agents and flavoring agents, such as chocolate, strawberry, and banana. Particular embodiments of the dairy compositions provided herein may also comprise additional nutritional supplements, such as vitamins (vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of milk.

In a particularly desirable embodiment, the dairy composition comprises Reb DEMNO or a sweetener composition comprising Reb DEMNO in combination with a dairy product. In particular embodiments, Reb DEMNO is present in the dairy composition in an amount in the range of about 200ppm to about 20,000ppm of the dairy composition, such as, for example, in the range of about 200ppm to about 2,000ppm, about 2,000ppm to about 20,000 ppm.

Reb DEMNO or sweetener compositions comprising Reb DEMNO are also suitable for use in processed produce, livestock produce, or seafood; processed meat products such as sausages and the like; cooked food, pickled food, preserved fruit boiled in soy sauce, dish, and side dish; soup; snacks, such as potato chips, cookies, etc.; as chopped filling, leaves, stems, homogenized salted leaves and animal feed.

Tabletop sweetener compositions

Tabletop sweetener compositions comprising Reb DEMNO are also contemplated by the present invention. The tabletop composition can further comprise at least one bulking agent, additive, anticaking agent, functional ingredient, or combination thereof.

Suitable "bulking agents" include, but are not limited to, maltodextrin (10DE, 18DE or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Furthermore, according to still other embodiments of the present invention, granulated sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates or sugar alcohols, may be used as bulking agents as they provide good content uniformity without adding significant calories.

The phrases "anti-caking agent" and "glidant" as used herein refer to any composition that facilitates content uniformity and uniform dissolution. According to a particular embodiment, non-limiting examples of anti-caking agents include tala powder, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, philiadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount from about 0.001% by weight to about 3% by weight of the tabletop functional sweetener composition, such as, for example, from about 0.001% by weight to about 0.01% by weight, from about 0.01% by weight to about 0.1% by weight, from about 0.1% by weight to about 1% by weight, from about 1% by weight to about 2% by weight, and from about 2% by weight to about 3% by weight of the tabletop functional sweetener composition.

The tabletop sweetener compositions can be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder forms, granular forms, sachets, tablets, sachets, pills, cubes, solids, and liquids.

In one embodiment, the tabletop sweetener composition is a one-part (portion control) package comprising a dry blend. Dry blend formulations may generally comprise powders or granules. Although the tabletop sweetener composition can be any size pouch, an illustrative, non-limiting example of a conventional portion control tabletop sweetener pouch is about 2.5 x 1.5 inches and holds about 1 gram of the sweetener composition having a sweetness equal to 2 teaspoons of granulated sugar (-8 g). The amount of Reb DEMNO in the dry blended tabletop sweetener formulation may vary. In particular embodiments, the dry blend tabletop sweetener formulation may contain Reb DEMNO in an amount of about 1% (w/w) to about 10% (w/w), such as, for example, 1% (w/w) to about 2% (w/w), about 2% (w/w) to about 4% (w/w), about 4% (w/w) to about 6% (w/w), about 6% (w/w) to about 8% (w/w), and about 8% (w/w) to about 10% (w/w) of the tabletop sweetener composition.

Solid tabletop sweetener embodiments include cubes and tablets. A non-limiting example of a conventional cube is a standard cube equal in size to granulated sugar, which is about 2.2X 2.2cm ³And weighs about 8 g. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.

The tabletop sweetener compositions may also be embodied in liquid form, wherein Reb DEMNO is mixed with a liquid carrier. Suitable non-limiting examples of carrier agents for liquid tabletop functional sweeteners include water, alcohols, polyols, glycerin bases or citric acid bases dissolved in water, and mixtures thereof. For any of the forms described herein or known in the art, the sweetness equivalent of the tabletop sweetener may be varied to achieve the desired sweetness profile. For example, the tabletop sweetener composition may comprise a sweetness comparable to an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition may comprise up to 100 times as much sweetness as an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition can comprise up to 90-fold, 80-fold, 70-fold, 60-fold, 50-fold, 40-fold, 30-fold, 20-fold, 10-fold, 9-fold, 8-fold, 7-fold, 6-fold, 5-fold, 4-fold, 3-fold, and 2-fold the sweetness of an equivalent amount of sugar.

Beverage and beverage product

In one embodiment, the sweetened consumable is a beverage product. As used herein, a "beverage product" is a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, colas, lemon-lime flavored carbonated beverages, orange flavored carbonated beverages, grape flavored carbonated beverages, strawberry flavored carbonated beverages, pineapple flavored carbonated beverages, ginger juice carbonated beverages, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juices, fruit flavored juices, juice beverages, nectars, vegetable juices, sports drinks, energy drinks, water-fortified beverages, vitamin-fortified water, near-water beverages (e.g., water containing natural or synthetic flavors), coconut water, tea-type beverages (e.g., black tea (black tea), green tea, black tea (red tea), oolong tea), coffee, cocoa beverages, beverages containing milk components (e.g., milk beverages, coffee containing milk components, latte, milky tea, fruit milk beverages), beverages containing cereal extracts, smoothies, and combinations thereof.

Beverage concentrates and beverage syrups are prepared with an initial volume of a liquid base (e.g., water) and the desired beverage ingredients. Then, a full strength beverage is prepared by adding more volume of water. Powdered beverages can be prepared by dry blending all beverage ingredients in the absence of a liquid base. A full strength beverage is then prepared by adding the entire volume of water.

Beverages comprise a liquid base, i.e. a base in which ingredients including sweeteners or sweetener compositions are dissolved. In one embodiment, the beverage comprises beverage quality water as the liquid base, as for example deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, demineralized water, soda water, and combinations thereof can be used. Additional suitable liquid bases include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, and citrate buffers.

In one embodiment, the beverage contains Reb DEMNO as the sole sweetener.

In another embodiment, the beverage contains a sweetener composition comprising Reb DEMNO. Any sweetener composition comprising Reb DEMNO as detailed herein may be used in a beverage.

In another embodiment, a method of preparing a beverage includes mixing a liquid base and Reb DEMNO. The method may further comprise adding one or more sweeteners, additives and/or functional ingredients.

In yet another embodiment, a method of making a beverage includes mixing a liquid base and a sweetener composition comprising Reb DEMNO.

In one embodiment, the beverage contains Reb DEMNO in an amount in the range of about 1ppm to about 10,000ppm, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. In another embodiment, Reb DEMNO is present in the beverage in an amount of about 100ppm to about 600 ppm. In still other embodiments, Reb DEMNO is present in the beverage in an amount of about 100 to about 200ppm, about 100ppm to about 300ppm, about 100ppm to about 400ppm, or about 100ppm to about 500 ppm. In yet another embodiment, Reb DEMNO is present in the beverage in an amount of about 300 to about 700ppm, such as, for example, about 400ppm to about 600 ppm. In one embodiment, Reb DEMNO is present in the beverage in an amount of about 500 ppm.

In another embodiment, the beverage contains a sweetener composition comprising Reb DEMNO, wherein Reb DEMNO is present in the beverage in an amount in the range of about 1ppm to about 10,000ppm, such as, for example, in the range of about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. In another described embodiment, Reb DEMNO is present in the beverage in an amount from about 100ppm to about 600 ppm. In still other embodiments, Reb DEMNO is present in the beverage in an amount of about 100 to about 200ppm, about 100ppm to about 300ppm, about 100ppm to about 400ppm, or about 100ppm to about 500 ppm. In yet another embodiment, Reb DEMNO is present in the beverage in an amount of about 300 to about 700ppm, such as, for example, about 400ppm to about 600 ppm. In one embodiment, RebDEMINO is present in the beverage in an amount of about 500 ppm.

The beverage may further comprise at least one additional sweetener. Any of the sweeteners detailed herein may be used, including natural, non-natural or synthetic sweeteners.

In one embodiment, the carbohydrate sweetener may be present in the beverage at a concentration of about 100ppm to about 140,000ppm, such as, for example, about 100ppm to about 1,000ppm, about 1,000ppm to about 10,000ppm, about 10,000ppm to about 100,000ppm, and about 100,000ppm to about 140,000 ppm. The synthetic sweetener may be present in the beverage at a concentration of about 0.3ppm to about 3,500ppm, such as, for example, about 0.3ppm to about 3ppm, about 3ppm to about 30ppm, about 30ppm to about 300ppm, about 300ppm to about 3,000ppm, and about 3,000ppm to about 3,500 ppm. The natural high-potency sweetener may be present in the beverage at a concentration of about 0.1ppm to about 3,000ppm, such as, for example, about 0.1ppm to about 1ppm, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, about 1,000ppm to about 3,000 ppm.

The beverage may further include additives including, but not limited to, 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, caffeine, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, weighting agents, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

In one embodiment, the polyol may be present in the beverage at a concentration of from about 100ppm to about 250,000ppm, such as, for example, from about 100ppm to about 1,000ppm, from about 1,000ppm to about 5,000ppm, from about 5,000ppm to about 40,000ppm, and from about 40,000ppm to about 100,000ppm, and from about 100,000ppm to about 250,000 ppm.

In one embodiment, the amino acid may be present in the beverage at a concentration of about 10ppm to about 50,000ppm, such as, for example, about 1,000ppm to about 10,000ppm, about 2,500ppm to about 5,000ppm, or about 250ppm to about 7,500 ppm.

In yet another embodiment, the nucleotide may be present in the beverage at a concentration of about 5ppm to about 1,000ppm, such as, for example, about 5ppm to about 10ppm, about 10ppm to about 100ppm, and about 100ppm to about 1,000 ppm.

In yet another embodiment, the organic acid additive may be present in the beverage at a concentration of about 10ppm to about 5,000ppm, such as, for example, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 5,000 ppm.

In yet another embodiment, the mineral acid additive may be present in the beverage at a concentration of about 25ppm to about 25,000ppm, such as, for example, about 25ppm to about 250ppm, about 250ppm to about 2,500ppm, and about 2,500ppm to about 25,000 ppm.

In yet another embodiment, the bitter compounds may be present in the beverage in a concentration of about 25ppm to about 25,000ppm, such as, for example, about 25ppm to about 250ppm, about 250ppm to about 2,500ppm, and about 2,500ppm to about 25,000 ppm.

In yet another embodiment, the flavoring agent may be present in the beverage at a concentration of about 0.1ppm to about 4,000ppm, such as, for example, about 0.1ppm to about 1ppm, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 4,000 ppm.

In yet another embodiment, the polymer may be present in the beverage at a concentration of from about 30ppm to about 2,000ppm, such as, for example, from about 30ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, and from about 1,000ppm to about 2,000 ppm.

In one embodiment, the protein hydrolysate can be present in the beverage at a concentration of about 200ppm to about 50,000ppm, such as, for example, about 200ppm to about 500ppm, about 500ppm to about 5,000ppm, and about 5,000ppm to about 50,000 ppm.

In yet another embodiment, the surfactant additive may be present in the beverage at a concentration of from about 30ppm to about 2,000ppm, such as, for example, from about 30ppm to about 100ppm, from about 100ppm to about 500ppm, from about 500ppm to about 1,000ppm, and from about 1,000ppm to about 2,000 ppm.

In yet another embodiment, the flavonoid additive can be present in the beverage at a concentration of about 0.1ppm to about 1,000ppm, such as, for example, about 0.1ppm to about 1ppm, about 1ppm to about 10ppm, about 10ppm to about 100ppm, and about 100ppm to about 1,000 ppm.

In yet another embodiment, the alcohol additive may be present in the beverage at a concentration of about 625ppm to about 10,000ppm, such as, for example, about 625ppm to about 1,000ppm, about 1,000ppm to about 5,000ppm, and about 5,000ppm to about 10,000 ppm.

In yet another embodiment, the astringent additive may be present in the beverage at a concentration of about 10ppm to about 5,000ppm, such as, for example, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 5,000 ppm.

The beverage may further comprise one or more functional ingredients, as detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols, and combinations thereof. Any suitable functional ingredient described herein may be used.

The pH of a sweetened consumable, such as, for example, a beverage, is not expected to substantially or adversely affect the taste of the sweetener. A non-limiting example of a pH range for the sweetenable composition may be from about 1.8 to about 10. A further example includes a pH range of about 2 to about 5. In particular embodiments, the pH of the beverage may be from about 2.5 to about 4.2. Those skilled in the art will appreciate that the pH of the beverage may vary based on the type of beverage. For example, a milk beverage may have a pH of greater than 4.2.

The titratable acidity of a beverage comprising Reb DEMNO may range, for example, from about 0.01% to about 1.0% by weight of the beverage, such as, for example, from about 0.01% to 0.1% by weight of the beverage, and from about 0.1% to 1.0% by weight.

In one embodiment, the sparkling beverage product has an acidity of from about 0.01 to about 1.0% by weight of the beverage, such as, for example, from about 0.01% to about 0.05%, from about 0.05% to about 0.25%, from about 0.25% to about 0.50%, and from about 0.50% to about 1.0% by weight of the beverage.

The carbonation of the sparkling beverage product has from 0 to about 2% (w/w) carbon dioxide or an equivalent thereof, such as, for example, from about 0.1% (w/w) to about 1.0% (w/w), and from about 1.0% (w/w) to about 2.0% (w/w).

The temperature of the beverage comprising Reb DEMNO may be in the range of, for example, about 4 ℃ to about 100 ℃, e.g., about 4 ℃ to about 25 ℃, about 25 ℃ to about 50 ℃, about 50 ℃ to about 75 ℃, and about 75 ℃ to about 100 ℃.

The beverage may be a median calorie beverage having up to about 60 calories per 8oz serving.

The beverage may be a low calorie beverage having up to about 40 calories per 8oz serving.

The beverage may be a zero calorie beverage having less than about 5 calories per 8oz serving.

In one embodiment, the beverage comprises between about 200ppm to about 500ppm Reb DEMNO, such as, for example, between about 200ppm to about 300ppm, about 300ppm to about 400ppm, and about 400ppm to about 500ppm Reb DEMNO, wherein the liquid matrix of the beverage is selected from the group consisting of water, acidified water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbonated water, and combinations thereof. The pH of the beverage may be from about 2.5 to about 4.2, such as, for example, from about 2.5 to about 3.0, from about 3.0 to about 3.5, and from about 3.5 to about 4.2. The beverage may further comprise additives such as, for example, erythritol. The beverage may further comprise functional ingredients such as, for example, vitamins.

In particular embodiments, the beverage comprises Reb DEMNO; a polyol selected from erythritol, maltitol, mannitol, xylitol, glycerol, sorbitol, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. In a specific embodiment, the polyol is erythritol. In one embodiment, Reb DEMNO and polyol are present in the beverage in a weight ratio of about 1:1 to about 1:800, such as, for example, about 1:4 to about 1:800, about 1:20 to about 1:600, about 1:50 to about 1:300, or about 1:75 to about 1: 150. In another embodiment, Reb DEMNO is present in the beverage at a concentration of about 1ppm to about 10,000ppm, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. The polyol, such as for example erythritol, is present in the beverage at a concentration of about 100ppm to about 250,000ppm, such as for example about 200ppm to about 100000ppm, about 5,000ppm to about 40,000ppm, and about 1,000ppm to about 35,000 ppm.

In one embodiment, the beverage comprises a sweetener composition comprising Reb DEMNO and erythritol as sweetener components of the sweetener composition. Typically, erythritol can comprise from about 0.1% to about 3.5%, such as, for example, from about 0.1% to about 1%, from about 1% to about 2%, and from about 2% to about 3.5%, by weight of the sweetener component. Reb DEMNO is present in the beverage at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 300ppm, and about 50ppm to about 100 ppm. Erythritol can comprise from about 0.1% to about 3.5%, such as, for example, from about 0.1% to about 1%, from about 1% to about 2%, and from about 2% to about 3.5% by weight of the sweetener component. In one embodiment, the concentration of Reb DEMNO in the beverage is about 300ppm and erythritol comprises from 0.1% to about 3.5% by weight of the sweetener component, such as, for example, from about 0.1% to about 1%, from about 1% to about 2%, and from about 2% to about 3.5%. The pH of the beverage is preferably between about 2.5 to about 4.2, such as for example between about 2.5 to about 3.0, about 3.0 to about 3.5, and about 3.5 to about 4.2.

In particular embodiments, the beverage comprises Reb DEMNO; a carbohydrate sweetener selected from the group consisting of sucrose, fructose, glucose, maltose, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. Reb DEMNO may be provided as a pure component or part of a stevia extract or a mixture of steviol glycosides, as described above. Reb DEMNO may be present in the steviol glycoside mixture or stevia extract on a dry basis in an amount of about 5% to about 99% by weight, such as, for example, about 5% to about 25% by weight, about 25% to about 50% by weight, about 50% to about 75% by weight, and about 75% to about 99% by weight. In a particular embodiment, Reb DEMNO and carbohydrate are present in the sweetener composition in a weight ratio of about 0.001:14 to about 1:0.01, such as, for example, about 0.001:14 to about 0.01:14, about 0.01:14 to about 0.1:14, about 0.1:14 to about 1:14, about 1:14 to about 1:10, about 1:10 to about 1:1, about 1:1 to about 1:0.1, and about 1:0.1 to about 1: 0.01. In one embodiment, in another embodiment, Reb DEMNO is present in the beverage at a concentration of about 1ppm to about 10,000ppm, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. Carbohydrates such as, for example, sucrose are present in the beverage at concentrations of about 100ppm to about 140,000ppm, such as, for example, about 100ppm to about 1,000ppm, about 1,000ppm to about 10,000ppm, about 10,000ppm to about 100,000ppm, and about 100,000ppm to about 140,000 ppm.

In particular embodiments, the beverage comprises Reb DEMNO; an amino acid selected from the group consisting of glycine, alanine, proline, taurine, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. In one embodiment, RebDEMNO is present in the beverage at a concentration of about 1ppm to about 10,000ppm, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. When present as a sweetened consumable, an amino acid, such as, for example, glycine, may be present in the beverage at a concentration of about 10ppm to about 50,000ppm, such as, for example, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, about 1,000ppm to about 10,000ppm, and about 10,000ppm to about 50,000 ppm.

In particular embodiments, the beverage comprises Reb DEMNO; a salt selected from the group consisting of sodium chloride, magnesium chloride, potassium chloride, calcium chloride, phosphate, and combinations thereof; and optionally at least one additional sweetener and/or functional ingredient. In one embodiment, Reb DEMNO is present in the beverage at a concentration of about 1ppm to about 10,000ppm, such as, for example, about 1ppm to about 10ppm, about 10ppm to about 100ppm, about 100ppm to about 1,000ppm, and about 1,000ppm to about 10,000 ppm. Inorganic salts, such as, for example, magnesium chloride, are present in the beverage at a concentration of about 25ppm to about 25,000ppm, such as, for example, about 25ppm to about 250ppm, about 250ppm to about 2,500ppm, and about 2,500ppm to about 25,000 ppm.

In another embodiment, a beverage includes a sweetener composition comprising Reb DEMNO and Reb B as sweetener components of the sweetener composition. When dry, the relative weight percentages of Reb DEMINO and Reb B may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMINO/5% Reb B, about 90% Reb DEMINO/10% Reb B, about 85% Reb DEMINO/15% Reb B, about 80% Reb DEMINO/20% Reb B, about 75% Reb DEMINO/25% Reb B, about 70% Reb DEMINO/30% Reb B, about 65% Reb DEMINO/35% Reb B, about 60% Reb DEMINO/40% Reb, about 55% Reb DEMINO/45% Reb, about 50% Reb DEMINO/50% Reb, about 45% Reb DEMINO/55% Reb, about 40% Reb DEMINO/60% Reb, about 35% Reb DEMINO/65% Reb, about 30% Reb DEMINO/50% Reb B, about 45% Reb DEMINO/75% Reb DEMINO, about 40% Reb DEMINO/60% Reb, About 20% Reb DEMNO/80% Reb B, about 15% Reb DEMNO/85% RebB, about 10% Reb DEMNO/90% Reb B, or about 5% Reb DEMNO/95% Reb B. In a particular embodiment, Reb B comprises about 5% to about 40% by weight of the sweetener component, e.g., about 10% to about 30% or about 15% to about 25%. In another embodiment, Reb DEMNO is present in the beverage at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, and about 400ppm to about 600ppm, and Reb B comprises about 5% to about 40% by weight of the sweetener component, such as, for example, about 5% to about 10%, about 10% to about 20%, about 20% to about 30%, and about 30% to about 40% by weight of the sweetener component. In another embodiment, Reb DEMNO is present at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 300ppm, and about 300ppm to about 600ppm, and Reb B is present at a concentration of about 10ppm to about 150ppm, such as, for example, about 10ppm to about 50ppm, about 50ppm to about 100ppm, and about 100ppm to about 150 ppm. In a more specific embodiment, Reb DEMNO is present at a concentration of about 300ppm and Reb B is present at a concentration of about 50ppm to about 100 ppm. The pH of the beverage is preferably between about 2.5 and about 4.2, such as, for example, between about 2.5 and about 3.0, about 3.0 and about 3.5, about 3.5 and about 4.0, and about 4.0 and about 4.2.

In another embodiment, a beverage includes a sweetener composition comprising Reb DEMNO and NSF-02 (available from PureCircle) as sweetener components of the sweetener composition. The relative weight percentages of Reb DEMINO and NSF-02 may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMINO/5% NSF-02, about 90% Reb DEMINO/10% NSF-02, about 85% Reb DEMINO/15% NSF-02, about 80% Reb DEMINO/20% NSF-02, about 75% Reb DEMINO/25% NSF-02, about 70% Reb DEMINO/30% NSF-02, about 65% Reb DEMINO/35% NSF-02, about 60% Reb DEMINO/40% NSF-02, about 55% Reb DEMINO/45% NSF-02, about 50% Reb DEMINO/50% NSF-02, about 45% Reb DEMINO/55% NSF-02, about 40% Reb DEMINO/60% NSF-02, about 35% Reb DEMINO/65% NSF-02, About 30% Reb DEMINO/70% NSF-02, about 25% Reb DEMINO/75% NSF-02, about 20% Reb DEMINO/80% NSF-02, about 15% Reb DEMINO/85% NSF-02, about 10% Reb DEMINO/90% NSF-02, or about 5% Reb DEMINO/95% NSF-02. In a particular embodiment, NSF-02 constitutes between about 5% and about 50% by weight of the sweetener component, such as for example between about 10% and about 40% or between about 20% and about 30%. In another specific embodiment, Reb DEMNO is present in the beverage at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, and about 400ppm to about 600ppm, and NSF-02 comprises about 5% to about 50% by weight of the sweetener component, such as, for example, about 5% to about 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, and about 40% to about 50% by weight of the sweetener component. In a more specific embodiment, RebDEMNO is present at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, about 400ppm to about 600ppm, and NSF-02 is present at a concentration of about 10ppm to about 150ppm, such as, for example, about 10ppm to about 50ppm, about 50ppm to about 100ppm, and about 100ppm to about 150 ppm. In a more specific embodiment, RebDEMNO is present at a concentration of about 300ppm and NSF-02 is present at a concentration of about 25ppm to about 100ppm, such as, for example, about 25ppm to about 50ppm, about 50ppm to about 75ppm, and about 75ppm to about 100 ppm. The pH of the beverage is preferably between about 2.5 and about 4.2, such as, for example, between about 2.5 and about 3.0, about 3.0 and about 3.5, about 3.5 and about 4.0, and about 4.0 and about 4.2.

In yet another embodiment, a beverage includes a sweetener composition comprising Reb DEMNO and mogroside V as sweetener components of the sweetener composition. The relative weight percentages of Reb DEMNO and mogroside V may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO/5% mogroside V, about 90% Reb DEMNO/10% mogroside V, about 85% Reb DEMNO/15% mogroside V, about 80% Reb DEMNO/20% mogroside V, about 75% Reb DEMNO/25% mogroside V, about 70% Reb DEMNO/30% mogroside V, about 65% Reb DEMNO/35% mogroside V, about 60% Reb DEMNO/40% mogroside V, about 55% Reb DEMNO/45% mogroside V, about 50% Reb DEMNO/50% mogroside V, about 45% Reb DEMNO/55% mogroside V, about 40% Reb DEMNO/60% mogroside V, about 65% Reb DEMNO/50% mogroside V, about 70% Reb DEMNO/30% Reb mogroside V, about 70% Reb DEMNO/35% mogroside V, about 70% Reb DEMNO/20% mogroside V, or about 70% Reb de V, About 25% RebDEMINO/75% mogroside V, about 20% Reb DEMINO/80% mogroside V, about 15% Reb DEMINO/85% mogroside V, about 10% Reb DEMINO/90% mogroside V, or about 5% Reb DEMINO/95% mogroside V. In a particular embodiment, mogroside V comprises from about 5% to about 50%, such as, for example, from about 10% to about 40% or from about 20% to about 30% of the sweetener component. In another specific embodiment, Reb DEMNO is present in the beverage at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, and about 400ppm to about 600ppm, and mogroside V comprises about 5% to about 50% by weight of the sweetener component, such as, for example, about 5% to about 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, and about 40% to about 50% by weight of the sweetener component. In a more specific embodiment, Reb DEMNO is present at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100 to about 400ppm, about 400ppm to about 600ppm, and mogroside V is present at a concentration of about 10ppm to about 250ppm, such as, for example, about 10ppm to about 100ppm, about 100ppm to about 200ppm, and about 200ppm to about 250 ppm. In a more specific embodiment, Reb DEMNO is present at a concentration of about 300ppm and mogroside is present at a concentration of about 100ppm to about 200ppm, such as, for example, about 100ppm to about 125ppm, about 125ppm to about 175ppm, and about 175ppm to about 200 ppm. The pH of the beverage is preferably between about 2.5 and about 4.2, such as, for example, between about 2.5 and about 3.0, about 3.0 and about 3.5, about 3.5 and about 4.0, and about 4.0 and about 4.2.

In another embodiment, a beverage includes a sweetener composition comprising ReA DEMNO and Reb A as sweetener components of the sweetener composition. The relative weight percentages of Reb DEMNO and Reb a may each vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO/5% Reb a, about 90% Reb DEMNO/10% Reb a, about 85% Reb DEMNO/15% Reb a, about 80% Reb DEMNO/20% Reb a, about 75% Reb DEMNO/25% Reb a, about 70% Reb no/30% Reb a, about 65% Reb DEMNO/35% Reb a, about 60% Reb DEMNO/40% Reb a, about 55% Reb DEMNO/45% Reb a, about 50% Reb DEMNO/50% Reb a, about 45% Reb no/55% Reb a, about 40% Reb no/60% Reb a, about 35% Reb no/65% Reb dema, about 30% Reb DEMNO/50% Reb a, about 45% Reb no/55% Reb a, about 40% Reb DEMNO/60% Reb a, about 35% Reb no/65% Reb a, about 20% Reb a, about 75% Reb a, About 15% Reb DEMINO/85% Reb A, about 10% Reb DEMINO/90% Reb A, or about 5% Reb DEMINO/95% Reb A. In a particular embodiment, the ReA comprises from about 5% to about 40%, such as from about 10% to about 30% or from about 15% to about 25% of the sweetener component. In another embodiment, Reb DEMNO is present at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, and about 400ppm to about 600ppm, and Reb a comprises about 5% to about 40% by weight of the sweetener component. In another embodiment, Reb DEMNO is present at a concentration of about 50ppm to about 600ppm, such as, for example, about 50ppm to about 100ppm, about 100ppm to about 400ppm, and about 400ppm to about 600ppm, and Reb a is present at a concentration of about 10ppm to about 500ppm, such as, for example, about 10ppm to about 100ppm, about 100ppm to about 250ppm, and about 250ppm to about 500 ppm. In a more specific embodiment, Reb DEMNO is present at a concentration of about 300ppm and Reb a is present at a concentration of about 100 ppm. The pH of the beverage is preferably between about 2.5 and about 4.2, such as, for example, between about 2.5 and about 3.0, about 3.0 and about 3.5, about 3.5 and about 4.0, and about 4.0 and about 4.2.

Method for improving temporal and/or flavor profile

A method of imparting a more polysaccharide-like temporal profile, flavor profile, or both to a sweetenable composition comprises combining the sweetenable composition with Reb DEMNO or a sweetener composition of the invention, i.e., a sweetener composition comprising Reb DEMNO.

The method may further comprise adding other sweeteners, additives, functional ingredients and combinations thereof. Any sweetener, additive or functional ingredient detailed herein can be used.

As used herein, "sugar-like" characteristics include any sucrose-like characteristic and include, but are not limited to, maximal response, flavor profile, temporal profile, habituation behavior, mouth feel, concentration/response function, tastant/and flavor/sweetness interaction, spatial pattern selectivity, and temperature effects.

The flavor profile of a sweetener is a quantitative characterization of the relative intensities of all the taste attributes displayed.

These features have dimensions where the taste of sucrose is different from the taste of Reb DEMNO. However, of these, flavor and time characteristics are of particular importance. In a single taste of the confection or beverage, a difference can be noted between (1) the attributes that constitute the flavor profile of the sweetener, and (2) the rate at which sweetness appears and dissipates (which constitutes the temporal profile of the sweetener), among those observed for sucrose and RebDEMNO.

An expert sensory panel tasting the sugar-containing composition and the Reb DEMNO-containing composition (both with and without additives) determined whether the characteristics were more sugar-like and provided their impression of the similarity of the characteristics of the sweetener compositions (both with and without additives) to those containing sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are described in the embodiments described below.

In a specific embodiment, a panel of evaluators was used to measure the reduction in sweetness linger. In brief, a panel of evaluation members (typically 8-12 individuals) was trained to evaluate sweetness perception and measure sweetness at several time points from when the sample was initially placed in the mouth until 3 minutes after it was coughed. Using statistical analysis, the results were compared between the samples containing the additive and the samples without the additive. A decrease in the score at a time point measured after the sample is cleared from the mouth indicates that there is a decrease in sweetness perception.

Panelists may be trained using methods well known to those of ordinary skill in the art. In particular embodiments, the panelist may be evaluated by using Spectrum^TMDescriptive analytical methods training (Meilgaard et al, SensoryEvaluation Techniques, 3 rd edition, Chapter 11). Desirably, the focus of training should be to recognize and measure basic tastes; in particular, sweet taste. To ensure accuracy and reproducibility of results, each panelist should repeatedly measure about 3 to about 5 times the sweetness linger reduction per sample, stop at least 5 minutes between each repetition and/or sample, and rinse well with water to clean the mouth.

Generally, the method for measuring sweetness includes taking 10mL of a sample into the mouth, holding the sample in the mouth for 5s and gently turning the sample in the mouth, the perceived intensity of sweetness at 5s was rated, expectorated samples (no swallowing after expectoration), rinsed with a full mouth of water (e.g., forcefully moving water in the mouth, as with mouthwash) and expectorated rinse water, grading the perceived intensity of sweetness immediately after expectoration of the rinse water, waiting for 45s, while during waiting for that 45s, identifying the time of maximum perceived intensity of sweetness and grading the intensity of sweetness at that time (normal movement of the mouth and swallowing when needed), the sweetness intensity was rated after another 10s, after another 60s (120 s accumulated after washing), and after yet another 60s (180 s accumulated after washing). Samples were taken at 5 minute intervals and rinsed well with water to clean the mouth.

Delivery system

Reb DEMNO and sweetener compositions comprising Reb DEMNO can also be formulated into various delivery systems with improved ease of handling and dissolution rates. Non-limiting examples of suitable delivery systems include sweetener compositions co-crystallized with sugar or polyols, agglomerated sweetener compositions, compacted sweetener compositions, dried sweetener compositions, particulate sweetener compositions, rounded sweetener compositions, particulate sweetener compositions, and co-dried sweetener compositions.

Co-crystallized sugar/polyol and Reb DEMNO compositions

In one embodiment, the sweetener composition is co-crystallized with a sugar or polyol in various ratios to produce a substantially water-soluble sweetener that is substantially free of dusting problems. Sugar as used herein generally refers to sucrose (C)₁₂H₂₂O₁₁). Polyol as used herein is synonymous with sugar alcohol, and generally refers to molecules containing more than one hydroxyl group, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced that adversely affect the taste of the sweetener composition.

In another embodiment, a method of making a sugar or polyol co-crystallized Reb DEMNO sweetener composition is provided. Such methods are well known to those of ordinary skill in the art and are discussed in more detail in U.S. patent No.6,214,402. According to some embodiments, a method for preparing a sugar or polyol co-crystallized Reb DEMNO sweetener composition may comprise the steps of: preparing a supersaturated sugar or polyol syrup, adding to the syrup a predetermined amount of a premix comprising a Reb deno sweetener composition and a sugar or polyol in a desired ratio while vigorously mechanically stirring, removing the sugar or polyol syrup mixture by heating, and rapidly cooling the sugar or polyol syrup mixture during crystallization and agglomeration while vigorously stirring. During processing, the Reb DEMNO sweetener composition is introduced as an integral part of the sugar or polyol matrix, thereby preventing the sweetener composition from separating or settling out of the mixture during handling, packaging, or storage. The resulting product can be granular, free-flowing, non-caking and can be easily and uniformly dispersed or dissolved in water.

In particular embodiments, the sugar or polyol syrup may be commercial or obtained by effectively mixing a sugar or polyol with water. The sugar or polyol syrup may be supersaturated by removing water from the syrup to produce a syrup having a solids content in the range of from about 95% to about 98% by weight of the syrup. Typically, water may be removed from the sugar or polyol syrup by heating and stirring the sugar or polyol syrup while maintaining the sugar or polyol syrup at a temperature of not less than about 120 ℃ to prevent premature crystallization.

In another embodiment, a dry premix is prepared by mixing the Reb DEMNO sweetener composition and a sugar or polyol in the desired amounts. According to certain embodiments, the weight ratio of Reb DEMNO sweetener composition to sugar or polyol is in the range of about 0.001:1 to about 1:1, such as, for example, in the range of about 0.001:1 to about 0.01:1, about 0.01:1 to about 0.1:1, and about 0.1:1 to about 1: 1. Other components, such as flavoring agents or other high potency sweeteners, may also be added to the dry premix in amounts that do not adversely affect the overall taste of the sugar co-crystallized sweetener composition.

The amounts of premix and supersaturated syrup can be varied to produce products having different sweetness levels. In particular embodiments, the Reb DEMNO sweetener composition is present in an amount of about 0.001% by weight to about 50% by weight of the final product, such as, for example, about 0.001% by weight to about 0.01% by weight, about 0.01% by weight to about 0.1% by weight, about 0.1% by weight to about 1% by weight, about 1% by weight to about 2.5% by weight, about 2.5% by weight to about 10% by weight, about 10% by weight to about 20% by weight, about 20% by weight to about 30% by weight, about 30% by weight to about 40% by weight, and about 40% by weight to about 50% by weight.

The sugar or polyol co-crystallized sweetener compositions of the present invention are suitable for use in any sweetening composition to replace conventional caloric sweeteners as well as other types of low-caloric or non-caloric sweeteners. Additionally, the sugar or polyol co-crystallized sweetener compositions described herein may be combined in certain embodiments with bulking agents, non-limiting examples of which include dextrose, maltodextrin, lactose, inulin, polyols, polydextrose, cellulose, and cellulose derivatives. Such products may be particularly suitable for use as tabletop sweeteners.

Agglomerated sweetener compositions

In certain embodiments, a coacervate of a Reb DEMNO sweetener composition is provided. As used herein, "sweetener agglomerates" refers to a mass of sweetener particles that are aggregated and held together. Examples of sweetener agglomerates include, but are not limited to, binder-retained agglomerates, extrudates, and granules.

Agglomerates retained by a binder

In accordance with certain embodiments, a method is provided for making an agglomerate of a Reb DEMNO sweetener composition, a binder, and a carrier. Methods for preparing the agglomerates are well known to those of ordinary skill in the art and are disclosed in more detail in U.S. patent No.6,180,157. Generally described, according to certain embodiments, a method of making a coacervate comprises the steps of: preparing a premix solution comprising Reb DEMNO sweetener composition and a binder in a solvent, heating the premix to a temperature effective to form a mixture of the premix, applying the premix to a fluidized carrier by a fluidized bed agglomerator, and drying the resulting agglomerate. The sweetness level of the resulting coacervate can be adjusted by varying the amount of sweetener composition in the premix solution.

In one embodiment, the premix solution comprises Reb DEMNO sweetener composition and a binder dissolved in a solvent. The adhesive may have sufficient adhesive strength to promote cohesion. Non-limiting examples of suitable binders include maltodextrin, sucrose, gellan gum, gum arabic, hydroxypropyl methylcellulose, carboxymethyl cellulose, polyvinyl pyrrolidone, cellobiose, proteins, and mixtures thereof. The Reb DEMNO sweetener composition and the binder may be dissolved in the same solvent or in two different solvents. In embodiments where different solvents are used to dissolve the sweetener composition and the binding agent, the solvents may be the same or different prior to combining into a single solution. Any solvent in which the Reb DEMNO sweetener composition and/or binder are dissolved may be used. Desirably, the solvent is a food grade solvent, non-limiting examples of which include ethanol, water, isopropanol, methanol, and mixtures thereof. To achieve complete mixing of the premix, the premix can be heated to a temperature in the range of about 30 ℃ to about 100 ℃, such as, for example, in the range of about 30 ℃ to about 50 ℃, about 50 ℃ to about 75 ℃, and about 75 ℃ to about 100 ℃. The term "achieving mixing" as used herein refers to mixing sufficiently so as to form a mixture.

The amount of binder in the solution may vary depending on various factors, including the particular binder selected and the bond strength of the particular solvent. The binder is typically present in the premix solution in an amount of from about 1 wt% to about 50 wt% of the premix solution, such as, for example, from about 1 wt% to about 5 wt%, from about 5 wt% to about 15 wt%, from about 15 wt% to about 25 wt%, from about 25 wt% to about 35 wt%, from about 35 wt% to about 45 wt%, and from about 45 wt% to about 50 wt% of the premix solution. The weight ratio of binder to Reb DEMNO sweetener composition in the premix solution may vary from as low as about 1:10 to as high as about 10:1, such as, for example, from about 1:10 to about 1:5, from about 1:5 to about 1:1, from about 1:1 to about 5:1, and from about 5:1 to about 10: 1. The weight ratio of binder to Reb DEMNO sweetener composition may also vary from about 0.5:1.0 to about 2: 1.

After the premix solution is prepared, the premix solution is applied to a fluidized carrier using a fluidized bed coagulum mixer. Preferably, the premix is applied to the fluidized carrier by spraying the premix onto the fluidized carrier to form an agglomeration of the Reb DEMNO sweetener composition and the carrier. The fluidized bed agglomerator may be any suitable fluidized bed agglomerator known to those of ordinary skill in the art. For example, the fluidized bed agglomerator may be a batch, continuous, or continuous turbulent agglomerator.

The carrier is fluidized and its temperature is adjusted to between about 20 ℃ and about 50 ℃, or between about 35 ℃ and about 45 ℃. In some embodiments, the support is heated to about 40 ℃. The carrier can be placed into a removable bowl of a fluidized bed concentrator. After the bowl was affixed to the fluidized bed collector, the support was fluidized and heated as needed by adjusting the inlet air temperature. The inlet air temperature may be maintained between about 50 ℃ and about 100 ℃, such as, for example, between about 50 ℃ and about 60 ℃, about 60 ℃ and about 70 ℃, about 70 ℃ and about 80 ℃, about 80 ℃ and about 90 ℃, and about 90 ℃ and about 100 ℃. For example, to heat the fluidized carrier to about 40 ℃, the inlet air temperature may be adjusted to between about 70 ℃ and about 75 ℃.

Once the fluidized carrier reaches the desired temperature, the premix solution can be applied through the nozzles of the fluidized bed agglomerator. The premix solution can be sprayed onto the fluidized carrier at any velocity effective to produce agglomerates having the desired particle size distribution. One skilled in the art will recognize that many parameters may be adjusted to achieve the desired particle size distribution. After spraying is complete, the coagulum may be allowed to dry. In certain embodiments, the coagulum is dried until the outlet air temperature reaches about 35 to about 40 ℃.

The amount of Reb DEMNO sweetener composition, carrier, and binder in the resulting agglomerates can vary depending on various factors, including the choice of binder and carrier, and the desired sweetening potency of the agglomerates. It will be appreciated by those of ordinary skill in the art that the amount of Reb DEMNO sweetener composition present in the coacervate can be controlled by varying the amount of Reb DEMNO sweetener composition added to the premix solution. The amount of sweetness is particularly important when trying to match the sweetness delivered by other natural and/or synthetic sweeteners in various products.

In one embodiment, the weight ratio of carrier to Reb DEMNO sweetener composition is between about 1:10 and about 10:1, such as, for example, between about 1:10 and about 1:5, about 1:5 and about 1:1, about 1:1 and about 5:1, and about 5:1 and about 10: 1. In one embodiment, the Reb DEMNO sweetener composition is present in the coacervate in an amount in the range of about 0.1% to about 99.9% by weight, such as, for example, between about 0.1% to about 1%, about 1% to about 10%, about 10% to about 50%, about 50% to about 90%, about 90% to about 99%, and about 99% to 99.9% by weight, the carrier is present in the coacervate in an amount in the range of about 50% to about 99.9% by weight, such as, for example, in the range of about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, about 80% to about 90%, and about 90% to 99.9% by weight, and the binder is present in the coacervate in an amount in the range of about 0.1% to about 15% by weight, such as, for example, in the range of about 0.1% to about 1%, about 1% to about 5%, about 5% to about 10% to about 15% by weight, based on the total weight of the coacervate. In another embodiment, the rebdeno sweetener composition is present in the agglomerates in a range from about 50% to about 99.9% by weight, such as, for example, in a range from about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, about 80% to about 90%, and about 90% to 99.9% by weight, the carrier is present in the agglomerates in a range from about 75% to about 99% by weight, such as, for example, in a range from about 75% to about 80%, about 80% to about 85%, about 85% to about 90%, about 90% to about 95%, and about 95% to about 99% by weight, and the binder is present in the agglomerates in a range from about 1% to about 7% by weight, such as, for example, in a range from about 1% to about 2%, about 2% to about 4%, about 4% to about 6%, and about 6% to about 7% by weight.

The particle size distribution of the agglomerates can be determined by screening the agglomerates through various size screens. The product may also be screened to produce a narrower particle size distribution if desired. For example, a 14 mesh screen may be used to remove large particles and produce a particularly good appearance product, particles smaller than 120 mesh may be removed to obtain agglomerates with improved flowability, or a narrower particle size distribution may be obtained if desired for a particular application.

It will be appreciated by those of ordinary skill in the art that the particle size distribution of the agglomerates can be controlled by a variety of factors, including the choice of binder, the concentration of binder in the solution, the spray rate of the spray solution, the atomizing air pressure, and the particular carrier used. For example, increasing the spray velocity can increase the average particle size.

In certain embodiments, the coacervates provided herein can be mixed with a mixing agent. A cocktail as used herein includes a number of ingredients commonly used in food or beverages, including but not limited to those ingredients used as binders, carriers, bulking agents, and sweeteners. For example, the agglomerates may be used to prepare a tabletop sweetener or powdered beverage mixture by dry blending the agglomerates of the present invention with a mixing agent typically used to prepare tabletop sweeteners or powdered beverage mixtures using methods well known to those of ordinary skill in the art.

Extrudate

Also provided in embodiments herein are extrudates or extruded agglomerates of substantially non-dusting and substantially free-flowing Reb DEMNO sweetener compositions. According to certain embodiments, such particles may be formed using extrusion and spheronization processes, with or without a binder. As used herein, "extrudate" or "extruded sweetener composition" refers to a cylindrical, free-flowing, relatively non-dusting, mechanically strong granule of a rebdeno sweetener composition. The term "ball" or "rounded sweetener composition" as used herein refers to a relatively spherical, smooth, free-flowing, relatively non-dusty, mechanically strong granule. Although spheres generally have smoother surfaces and may be stronger/stiffer than extrudates, extrudates provide a cost advantage by requiring less processing. If desired, the spheres and extrudates of the present invention may be further processed to form various other particles, such as, for example, by grinding or chopping.

In another embodiment, a method of making an extrudate of a Reb DEMNO sweetener composition is provided. Such methods are well known to those of ordinary skill in the art and are described in more detail in U.S. Pat. No.6,365,216. Generally described, a method of making a sweetener extrudate of a Reb DEMNO sweetener composition comprises the steps of: mixing Reb DEMNO sweetener composition, plasticizer, and optionally binder to form a wet mass; extruding the wet mass to form an extrudate; and drying the extrudate to provide granules of the Reb DEMNO sweetener composition.

Non-limiting examples of suitable plasticizers include, but are not limited to, water, glycerin, and mixtures thereof. According to certain embodiments, the plasticizer is typically present in the wet mass in an amount of about 4% to about 45% by weight, such as, for example, about 4% to about 15%, about 15% to about 25%, about 25% to about 35%, and about 35% to about 45% by weight.

Non-limiting examples of suitable binders include, but are not limited to, polyvinylpyrrolidone (PVP), maltodextrin, microcrystalline cellulose, starch, hydroxypropyl methylcellulose (HPMC), methylcellulose, hydroxypropyl cellulose (HPC), gum arabic, gelatin, xanthan gum, and mixtures thereof. The binder is typically present in the wet mass in an amount of about 0.01% to about 45% by weight, such as, for example, about 0.01% to about 0.5%, about 0.5% to about 1%, about 1% to about 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, and about 40% to about 45%.

In one embodiment, the binder may be dissolved in the plasticizer to form a binder solution, which is then added to the Reb DEMNO sweetener composition and other optional ingredients. The use of a binder solution provides better distribution of the binder through the wet mass.

Other optional ingredients that may be included in the wet mass include carriers and additives. One of ordinary skill in the art will readily appreciate that the carriers and additives can comprise any typical food ingredient, and that suitable amounts of a given food ingredient to achieve a desired flavor, taste, or functionality should also be readily determined.

Methods of extruding wet briquettes to form extrudates are well known to those of ordinary skill in the art. In particular embodiments, the extrudate is formed using a low pressure extruder equipped with a die. The extrudate may be length cut using a cutting device connected to the discharge end of the extruder to form an extrudate that is substantially cylindrical in shape and may have the form of noodles or pellets. The shape and size of the extrudate may vary depending on the shape and size of the die opening and the use of the cutting device.

After extruding the extrudate, the extrudate is dried by using methods well known to those of ordinary skill in the art. In a particular embodiment, the extrudate is dried using a fluid bed dryer.

Optionally, in particular embodiments, the extrudate is formed into a spherical shape prior to the drying step. The pellets were formed by feeding the extrudate into a pelletizer consisting of a vertical hollow cylinder (bowl) with a horizontal rotating disk (friction plate) therein. The rotating disk surface may have a variety of textures suitable for the particular purpose. For example, a grid pattern corresponding to a desired particle size may be used. The extrudate is formed into a spherical shape by contact with the rotating disk and by collisions between the bowl wall and the pellets. During ball formation, excess moisture may be transferred to the surface or thixotropic behavior may be exhibited by the extrudate, requiring a slight dusting with a suitable powder to reduce the probability that the particles will stick together.

As previously described, extrudates of Reb DEMNO sweetener compositions may be formed with or without binders. Forming the extrudate without the use of a binder is desirable because it reduces cost and improves product quality. In addition, the amount of additives in the extrudate is reduced. In embodiments where the extrudate is formed without a binder, the method of forming the granules further comprises the steps of: the wet mass of Reb DEMNO sweetener composition and plasticizer are heated to promote wet mass binding. Desirably, the wet mass is heated to a temperature of from about 30 ℃ to about 90 ℃, such as, for example, from about 30 ℃ to about 40 ℃, from about 40 ℃ to about 50 ℃, from about 50 ℃ to about 60 ℃, from about 60 ℃ to about 70 ℃, from about 70 ℃ to about 80 ℃, and from about 80 ℃ to about 90 ℃. According to certain embodiments, the method of heating the wet mass includes, but is not limited to, an oven, a kneader with a heating jacket, or an extruder with mixing and heating capabilities.

Granules

In one embodiment, a particulate form of a Reb DEMNO sweetener composition is provided. As used herein, the terms "granule," "particulate form," and "granular form" are synonymous and refer to a free-flowing, substantially non-dusty, mechanically strong agglomerate of a Reb DEMNO sweetener composition.

In another embodiment, a method of making a particulate form of a Reb DEMNO sweetener composition is provided. Granulation processes are well known to those of ordinary skill in the art and are described in more detail in PCT publication WO 01/60842. In certain embodiments, such methods include, but are not limited to, spray granulation with a wet binder, with or without fluidization, powder compaction, pulverization, extrusion, and tumbling agglomeration. Due to its simplicity, the preferred method of forming granules is powder compaction. Also provided herein are compacted forms of the sweetener Reb DEMNO compositions.

In one embodiment, a method of forming granules of a Reb DEMNO sweetener composition comprises the steps of: compacting Reb DEMNO sweetener composition to form a compact; breaking the compact to form granules; and optionally screening the granules to provide granules of Reb DEMNO sweetener composition having a desired particle size.

The method of compacting Reb DEMNO sweetener compositions may be accomplished using any known compaction technique. Non-limiting examples of such techniques include roller compaction, tableting, pre-tableting, hammer extrusion (ram extrusion), plunger pressing, roller briquetting, reciprocating piston processing, die pressing, and micronization. Compaction may take any form that may subsequently undergo size reduction, non-limiting examples of which include flakes, tablets, bits, chunks, and pellets. It will be appreciated by those of ordinary skill in the art that the shape and appearance of the compact will vary depending on the shape and surface characteristics of the apparatus used in the compaction step. Thus, the compaction may be smooth, wrinkled, furrowed, pillowed, or the like. In addition, the actual size and characteristics of the compaction may depend on the type of equipment and operating parameters employed during compaction.

In particularly desirable embodiments, the Reb DEMNO sweetener composition is compacted into a sheet or tablet using a roller compactor. Conventional roll compaction devices typically include a hopper that feeds the sweetener composition to be compacted and a pair of counter-rotating rolls, one or both of which are fixed on their shafts, one roll optionally being slightly movable. The Reb DEMNO sweetener composition is fed to the apparatus through a funnel by gravity or a power-feed screw. The actual size of the resulting compact depends on the width of the rolls and the size of the equipment used. In addition, the compact characteristics, such as hardness, density, and thickness, will depend on factors such as the pressure employed during the compaction process, the rolling speed, the feed rate, and the feed screw amplifier.

In a particular embodiment, the sweetener composition is degassed prior to the compaction step, resulting in more efficient compaction and formation of stronger compacts and resulting granules. Degassing may be accomplished by any known means, non-limiting examples of which include screw feeding, vacuum degassing, and combinations thereof.

In another embodiment, the dry binder is mixed with the Reb DEMNO sweetener composition prior to compaction. The use of dry binders can improve granule strength and aid in their dispersion in liquids. Suitable dry binders include, but are not limited to, pregelatinized corn starch, microcrystalline cellulose, hydrophilic polymers (e.g., methylcellulose, hydroxypropyl cellulose, polyvinyl pyrrolidone, alginates, xanthan gum, gellan gum, and acacia gum), and mixtures thereof. According to certain embodiments, the dry binder is typically present in an amount of about 0.1% to about 40% by weight, such as, for example, about 0.1% to about 1%, about 1% to about 5%, about 5% to about 10%, about 10% to about 20%, about 20% to about 30%, and about 30% to about 40% by weight, based on the total weight of the mixture of Reb DEMNO sweetener composition and dry binder.

After the compacting step, the compact is broken up to form granules. Any suitable means of breaking up the compact may be used, including grinding. In one embodiment, fracturing the compact is accomplished in multiple steps using various abrasive opening sizes. In certain embodiments, breaking the compact is accomplished in two steps: a breaking step and a subsequent grinding step. The step of breaking up the compacts reduces the number of "overshoots" in the particulate sweetener composition. As used herein, "exceeding" refers to a material that is larger than the maximum desired particle size.

Breaking up the compact generally results in granules of varying size. Thus, it may be desirable to screen the granules to obtain granules having a desired particle size range. Any conventional means for screening granules may be used for screening granules, including screeners and sieves. After screening, the "fines" may optionally be recycled through the compactor. As used herein, "fines" refers to materials that are smaller than the minimum desired particle size.

Co-dried sweetener compositions

Also provided herein are co-dried Reb DEMNO sweetener compositions comprising a Reb DEMNO sweetener composition and one or more adjuvants. An adjuvant as used herein includes any ingredient that is desired to be used with and compatible with the product to be prepared. One skilled in the art will appreciate that the choice will be based on one or more functionalities that are desired for use in the product application in which the sweetener composition will be used. A number of ingredients are compatible with the sweetener composition and may be selected for this functional property. In one embodiment, the one or more auxiliary agents comprise at least one additive of the sweetener compositions described herein below. In another embodiment, the one or more adjuvants include extenders, flow agents, encapsulants, or mixtures thereof.

In another embodiment, a method of co-drying a Reb DEMNO sweetener composition and one or more adjuncts is provided. Such methods are well known to those of ordinary skill in the art and are described in more detail in PCT publication WO 02/05660. The Reb DEMNO sweetener composition and one or more adjuncts may be co-dried using any conventional drying device or technique known to those of ordinary skill in the art. Suitable drying methods include, but are not limited to, spray drying, convection drying, vacuum drum drying, freeze drying, pan drying, and high speed paddle drying.

In a particularly desirable embodiment, the Reb DEMNO sweetener composition is spray dried. A solution of the rebdeno sweetener composition and one or more desired adjuvants is prepared. Any suitable solvent or mixture of solvents may be used to prepare the solution, depending on the solubility characteristics of the Reb DEMNO sweetener composition and the one or more adjuncts. According to certain embodiments, suitable solvents include, but are not limited to, water, ethanol, and mixtures thereof.

In one embodiment, a solution of Reb DEMNO sweetener composition and one or more adjuncts may be heated prior to spray drying. The temperature may be selected based on the dissolution properties of the dry ingredients and the desired viscosity of the spray-dried dope.

In another embodiment, a non-reactive, non-flammable gas (e.g., carbon dioxide) may be added to the solution of Reb DEMNO sweetener composition and one or more adjuncts prior to aerosolization. A non-reactive, non-flammable gas may be added in an amount effective to reduce the bulk density of the resulting spray-dried product and to produce a product comprising hollow spheres.

Spray drying methods are well known to those of ordinary skill in the art. In one embodiment, a solution of Reb DEMNO sweetener composition and one or more adjuvants is fed through a spray dryer at an air inlet temperature in the range of about 150 ℃ to about 350 ℃, such as, for example, in the range of about 150 ℃ to about 200 ℃, about 200 ℃ to about 250 ℃, about 250 ℃ to about 300 ℃, and about 300 ℃ to about 350 ℃. Increasing the inlet temperature with a constant air flow may produce products with reduced bulk density. According to certain embodiments, the gas outlet temperature may range from about 70 ℃ to about 140 ℃, such as, for example, from about 70 ℃ to about 80 ℃, from about 80 ℃ to about 90 ℃, from about 90 ℃ to about 100 ℃, from about 100 ℃ to about 110 ℃, from about 110 ℃ to about 120 ℃, from about 120 ℃ to about 130 ℃, and from about 130 ℃ to about 140 ℃. Reducing the outlet temperature can result in a product with a high moisture content, which allows for easy agglomeration in a fluid bed dryer, resulting in a sweetener composition with better dissolution properties.

The Reb DEMNO sweetener composition and one or more adjuncts may be co-dried using any suitable spray drying apparatus. One of ordinary skill in the art will appreciate that the device selection can be tailored to obtain a product having specific physical properties. For example, foam spray drying can be used to produce a low bulk density product. Alternatively, a fluidized bed may be connected to the outlet of the spray dryer, resulting in a product with an enhanced dissolution rate for the instant product. Examples of spray dryers include, but are not limited to, co-current nozzle tower spray dryers, co-current rotary atomizer spray dryers, counter-current nozzle tower spray dryers, and mixed flow fountain nozzle spray dryers.

The resulting co-dried RebDEMNO sweetener composition may be further processed or separated using techniques well known to those of ordinary skill in the art. For example, screening techniques may be used to obtain the desired particle size distribution. Optionally, the resulting co-dried Reb DEMNO sweetener composition may be further processed, such as agglomerated.

Spray drying uses an atomizable liquid feed (e.g., slurries, solutions, and suspensions). Alternative drying methods may be selected depending on the type of feed. For example, freeze drying and pan drying can handle not only liquid feeds, as described above, but also wet cakes and pastes. Paddle dryers, such as high speed paddle dryers, can accept slurries, suspensions, gels, and wet cakes. The vacuum drum drying process, although used primarily with liquid feeds, has great flexibility in handling feeds with a wide range of viscosities.

The resulting co-dried Reb DEMNO sweetener compositions have surprising functionality for use in a variety of systems. Notably, co-dried Reb DEMNO sweetener compositions are believed to have superior taste properties. Additionally, the co-dried Reb DEMNO sweetener composition may have improved stability in low-moisture systems.

The invention is further illustrated by the following examples, which are not to be construed in any way as imposing limitations upon the scope thereof. On the contrary, it is to be clearly understood that resort may be had to various other embodiments, modifications, and equivalents thereof which, after reading the description herein, may suggest themselves to those skilled in the art without departing from the spirit of the present invention and/or the scope of the appended claims.

Examples

73页详细技术资料下载

上一篇：一种医用注射器针头装配设备

下一篇：酯交换油脂

Method for preparing steviol glycoside and application thereof

相关技术

网友询问留言